February 13th, 2008 by alice
Tags: Cookies, Healthy, Vegan
INGREDIENTS
- 1/2cupbarley flour, plus
- 1tablespoonbarley flour
- 1/4cupspelt flour
- 1/2teaspoonbaking powder
- 1/2cupsunflower seeds
- 1/4cuphemp seeds
- 1/4cuppumpkin seeds
- 1/4cupraisins
- 3-4tablespoonsnon-dairy chocolate chipsor carob chips
- 1teaspoonsalt
- 2tablespoonsflax seed meal
- 1/4cuppure maple syrup
- 2tablespoonschocolate soy milkor almond milk
- 1 1/2teaspoonsblackstrap molasses
- 1teaspoonvanilla extract
- 3tablespoonscanola oil
DIRECTIONS
- Preheat oven to 350 degrees.
- Mix all of the dry ingredients, except the flax meal, in one bowl.
- Mix the flax meal, with the maple syrup and milk.
- Add the rest of the wet ingredients to wet mixture.
- Combine wet and dry mixtures, mix well.
- Form balls from dough and place on greased cookie sheet.
- Bake for 13-14 min, then let cool.
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February 13th, 2008 by alice
Tags: Cream, Espresso, Puffs
INGREDIENTS
-
Cream puffs
- 1cupflour
- 2teaspoonssugar
- 1/4teaspoonsalt
- 1cupnonfat milk
- 2tablespoonsbutteror margarine
- 1tablespooninstant espresso powder or2 tablespoonsinstant coffee granules
- 2eggs
- 1egg white
- cooking spray
-
Pastry cream
- 1/2teaspoonunflavored gelatin
- 1tablespoonwater
- 3/4cupnonfat milk
- 6tablespoonssugar
- 2tablespoonscornstarch
- 1/2teaspoonvanilla extract
- 1/8teaspoonsalt
- 2egg yolks
- 3/4cupfrozen fat-free whipped topping, thawed
- powdered sugar (optional)
DIRECTIONS
- Preheat oven to 400°.
- CREAM PUFFS:Combine flour, 2 teaspoons sugar, and 1/4 teaspoon salt; set aside.
- Combine 1 cup milk, butter, and espresso granules in a large saucepan; bring to a boil.
- Reduce heat to low; add flour mixture, stirring well until mixture is smooth and pulls away from sides of pan.
- Remove mixture from heat.
- Add eggs and egg white, 1 at a time, beating well with a wooden spoon until smooth.
- Drop the dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray.
- Bake for 10 minutes.
- Reduce oven temperature to 350°; bake an additional 10 minutes or until browned and crisp.
- Remove from oven; pierce the side of each cream puff with the tip of a sharp knife.
- Turn oven off; let cream puffs stand in partially closed oven for 20 minutes.
- Remove from baking sheet; cool completely on a wire rack.
- PASTRY CREAM:Sprinkle gelatin over water in a small bowl; set aside.
- Combine 3/4 cup milk and next 5 ingredients (milk through egg yolks) in a medium saucepan.
- Place over low heat; cook until warm, stirring constantly.
- Stir in gelatin mixture; cook over medium heat until thick (about 8 minutes), stirring constantly.
- Remove from heat.
- Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow mixture to set).
- Remove pan from ice.
- Gently whisk in whipped topping.
- Cover and chill 4 hours or until thick.
- Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle with powdered sugar, if desired.
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February 13th, 2008 by alice
Tags: Noodles, Seafood, Spinach
INGREDIENTS
-
Noodles
- 12ouncesspinach noodles
- 2teaspoonssalt
-
Sauce
- 1tablespoonbutteror olive oil
- 2tablespoonsall-purpose flour
- 1/4teaspoonlemon zest(to taste)
- 1/8teaspoonwhite pepper(to taste)
- 1 (10 ounce)canbaby clams, drained with 1/2 cup liquid reserved
- 1cuplow-fat milk
- 1/3cupdry white wine
- 1/2lb smallcooked shrimp
- 1 (14 ounce)canartichoke hearts, drained and quartered(not marinated)
DIRECTIONS
- Cook noodles to al dente according to package directions.Drain and transfer to a heated serving bowl.
- While the noodles cook, melt butter in a saucepan.
- Whisk in the flour, lemon zest and pepper until the ingredients form a smooth paste.
- Gradually whisk in the reserved clam juice, milk and wine and cook the mixture, stirring constantly over medium heat until it comes to a boil and starts to thicken.
- Add the clams, shrimp and artichoke hearts and stir the sauce over low heat until heated through.
- Pour the sauce over the noodles and serve immediately.
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February 13th, 2008 by alice
Tags: Bagel, Roll, Sushi
INGREDIENTS
- 3tablespoons choppedgreen onions
- 9tablespoonslight cream cheese
- 1 1/2teaspoons preparedwasabi
- 6sheetsnori(seaweed)
- 4 1/2cupscooked sushi rice
- 12ounces thinly slicedsmoked salmon(about 2 cups)
DIRECTIONS
- Combine first 3 ingredients.
- Cut off top quarter of nori sheet along short end.
- Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
- Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.
- Gently flip nori sheet.
- Spread 1 1/2 tablespoons cream cheese mixture along top third of shiny side of nori; top with 1/3 cup salmon.
- Lift edge of nori closest to you; fold over filling.
- Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll.
- Repeat procedure with remaining ingredients.
- Slice each roll into 8 pieces with a sharp knife.
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February 13th, 2008 by alice
Tags: Maki, Shrimp, Sushi
INGREDIENTS
- 6sheetsnori(seaweed)
- 4 1/2cupscooked sushi rice
- 3/4lb cookedmedium shrimp, peeled, deveined, and halved(1 1/2 cups)
- 12slices julienne-cutcarrots
- 1 1/2mediumavocados, peeled and cut into 12 1/4-inch-thick slices
- 6green onion tops
- 1cucumber, peeled, halved lengthwise, seeded, and cut into 12 7-inch julienne-cut strips
DIRECTIONS
- Cut off top quarter of nori sheet along short end.
- Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
- Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori.
- Arrange 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of rice-covered nori.
- Lift edge of nori closest to you; fold over filling.
- Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
- Continue rolling to top edge; press mat to seal sushi roll.
- Let rest, seam side down, for 5 minutes.
- Repeat procedure with remaining ingredients.
- Slice each roll into 8 pieces with a sharp knife.
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