Wednesday, October 24, 2012

Trick-or-Treat Brownies


Trick-or-treating can be fun, but it sure leaves you with a lot of candy! The “good stuff” can last for a couple weeks, and the unpopular types might hang around for months!

Last Halloween-time, my friend Debbie B. (author of my Curry Soup recipe) tried something new with the leftover chocolate candies—she invented Trick-or-Treat Brownies. Debbie loved her results, so now I share her recipe (and photos) with you!

 TRICK OR TREAT BROWNIES

1. Chop 4 cups leftover, chocolate-based Halloween candies into small pieces (can be all of one type of candy or multiple types that you think would taste divine mixed together). Divide into 2 equal piles.
 
2. Prepare a recipe of your favorite brownie batter (to fit in a 9 x 13 pan).

(See below for Debbie’s brownie batter recipe.)

3. Fold 2 cups chopped Halloween candies into brownie batter. Pour into pan and bake for recommended time at recommended temperature.

4. When you have about a minute of baking time left, remove brownies from oven and sprinkle the top with remaining 2 cups of chopped Halloween candies. Put in oven for ~a minute, until candies melt enough to stick to the top of the brownies. Remove from oven, cool and ENJOY!!

All done!
 Debbie’s Hybrid Brownies

6 Tbsp. butter (softened)

6 Tbsp. applesauce (I use unsweetened)

6 Tbsp. cocoa powder

½ cup semi-sweet chocolate chips

1 ¾ cups sugar

3 eggs

2 tsp. vanilla

1 cup flour (slightly heaping)

1 tsp. baking powder

1 shake of salt

OPTIONAL: 1 cup chocolate chips and/or 1 ½ cups chopped nuts

Melt butter, applesauce, cocoa powder and chocolate chips in saucepan (low to medium heat). Remove from heat. Stir in sugar, eggs, and vanilla until smooth. Add flour, powder, and shake of salt. Fold in optional ingredients. Pour into greased 9” x 13” pan. Bake at 350° F for 25 minutes or until done. DO NOT OVERBAKE.

Monday, October 15, 2012

Quinoa Pilaf


Quinoa is a fun grain—little spheres, each with a tail! You can buy quinoa at Walmart in the section with organic grains etc., and usually it's at Sams and Costco too. Sometimes I’ve found this section in the baking supplies aisle; sometimes in the breakfast cereal aisle; sometimes in a separate “health food” section; and sometimes with rice in the “grains” aisle.

     Anyway, I like quinoa with garlic and olive oil, as in this recipe. About three years ago, I found this recipe in one of my favorite vegetarian cookbooks (Lemongrass Pilaf” recipe in Vegetarian Planet by Didi Emmons.) I added a lot more oil and changed the seasoning a little. Even with my extra oil, it’s still pretty healthy--each 1-cup serving provides plenty of fiber and protein! Great stats for a vegan dish!

     I make this recipe regularly--it's a one-dish dinner.

    
Ingredients:

14-16 oz. extra-firm tofu

1 Tbsp. cornstarch

1 tsp. salt


Some of my ingredients…
2 c. dry quinoa

3 Tbsp. + ½ c. olive oil

1 Tbsp. fresh ginger, grated

2 garlic cloves, minced

Red bell pepper, diced

2 green onions, chopped

16 oz. (5 c.) frozen broccoli, thawed


Grating my ginger
¼ tsp. ground ginger

Pinch ground cloves

½ tsp. black pepper

1 tsp. seasoned salt


Directions:

1. Prepare quinoa: In medium/large saucepan, bring 4 ½ c. water to boil. THEN add salt and quinoa. Cover pot and turn heat to “low” for 15 minutes.

2. Prepare tofu: Drain tofu and set on plate with folded paper towels to absorb moisture. Put a couple more folded paper towels and another plate on top. Let sit about 5 minutes. Replace paper towels and let sit about 5 more minutes.

Sucking it dry
     Cut tofu into ½ -inch cubes. Put in bowl and add cornstarch. Stir to coat tofu with cornstarch.

3. In large nonstick frying pan or wok, heat 3 Tbsp. olive oil. Fry tofu until parts of it are crusty and golden. This may take 5-10 minutes.
4. Add ginger, garlic, and red bell pepper until almost soft. This may take only a couple of minutes.

5. Add green onions, broccoli, ground ginger, cloves, black pepper, and seasoned salt. Stir-fry a couple more minutes to flavor broccoli.

6. Gently stir in quinoa. Add ½ c. olive oil. Mix thoroughly.

Serve warm!


Ready to eat!

Note: This recipe can be used as a salad if you omit tofu and serve cold.

*Nutrition facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
16 oz. extra-firm tofu
350
5
2.5
40
25
1 Tbsp. cornstarch
30
0
0
0
0
1 tsp. salt
0
100
0
0
0
2 c. dry quinoa
1360
0
24
56
16
3 Tbsp. + ½ c. olive oil
1320
0
0
0
0
Medium red bell pepper
37
0
2
1
1
16 oz. frozen broccoli
125
5
10
10
10
1 tsp. seasoned salt
0
64
0
0
0
Total (~10 cups):
3222 kcal
174 %
38.5 g
107 g
52 %
1 cup:
322 kcal
17 %
4 g
11 g
5 %


*Calculated from food packaging and the following websites: http://nutritiondata.self.com

I used “Azumaya” brand extra-firm tofu, “Cream” brand cornstarch, “Morton” brand salt, “Bob’s Red Mill” brand quinoa, “Member’s Mark” (Sam’s Club) brand extra-virgin olive oil, “Flav-r-pac” brand frozen broccoli, and “Lawry’s” brand seasoned salt.

 This post is shared at:
Tasteful Tuesday

Thursday, October 4, 2012

Twisty Garlic Bread



This morning my five kids had a bunch of friends (seven) over playing at our house (that’s 12 kids). I needed to serve a snack consisting of onhand pantry ingredients that would stretch far! I knew that fresh breadsticks are always popular--I make them frequently.  My “customers” could hardly restrain themselves long enough for me to take the photos for this post J
     Twisted dough makes these breadsticks particularly light and fluffy. Very addicting! You can’t pop just ONE of these babies in your mouth and walk away!
     Anyway, the sad ending to this morning’s delicious breadstick snack was that big kids swooped in and ate more than their share, and my 4-year-old got only one. Very disappointing. I reminded her that we’ll make breadsticks again soon.


Ingredients:
1 recipe pizza dough
3 Tbsp. margarine, melted
heaping ¼ tsp. garlic powder (or 3/8 tsp.)
heaping ¼ tsp. parsley flakes (or 3/8 tsp.)

Directions:
1. Prepare two cookie sheets: line with foil and spray foil with cooking spray.
Preheat oven to 425°F.

2. Roll out pizza dough (rectangle approximately 15x17”).



3. Cut rectangle in half lengthwise, then cut each half into 12 strips. (I use a butterknife.)



4. Fold each strip over lengthwise, and twist.


Step 1…                        step 2…                     step 3.


5. Place breadsticks on cookie sheet and bake about 9 minutes, until starting to turn  golden. (I like mine on the lighter side.)

6. Prepare garlic butter: melt margarine in a small bowl in the microwave, then add spices.

7. Pull breadstick pan out of oven. While still warm, brush breadsticks with garlic butter.
 

Have fun with this! Try other flavors, such as cinnamon & sugar.


Cinnamon


*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 recipe pizza dough
1235
100
5
30
0
3 Tbsp. margarine
210
15
0
0
0
Total :
(24 breadsticks)
1445 kcal
115 %
5 g
30 g
0 %
1 breadstick:
60 kcal
5 %
0.25 g
1.25 g
0 %



*Calculated from food packaging:  

I used “Blue Bonnet” brand margarine.

 
This post is shared at: Show Me What Ya Got