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Archive for April, 2009

Banana Oatmeal Chocochip Cookie

Banana Oatmeal Chocolate Chip Cookie

 On Friday, I enjoyed a night with friends in front of a bonfire!  I haven’t laughed so hard in a long time.  I can’t believe I have lived in Bismarck for only a year, and I already have friends that will last a lifetime.  So thankful!  I thought I would pass on my happiness on Saturday: I helped my former boss with painting her baby room blue. 

I saw this recipe on www.cookiemadness.net, one of my favorite go to places for new and different dessert recipes.  I LOVED these cookies.  I ate 3 right out of the oven…I usually limit myself to one, maybe two, but never three.  I whipped them up in less than 7 minutes. 

Ingredients

  • 1 1/2 cups oat flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raw sugar
  • 1/3 cup chocolate chips (I used white too)
  • 1 teaspoon canola oil
  • 1/3 cup soy milk
  • 1/2 cup banana puree (1 medium-size banana)
  • 1 teaspoon vanilla extract
  • Cooking Directions

    Preheat oven to 375°F.

    Combine all the dry ingredients in a bowl.

    Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined.  Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper.  Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.  Makes 18 cookies.

     

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    Ginger-Peanut Chicken Salad Wraps

    Ginger-Peanut Chicken Salad Wraps

    Ever get bored and need a lil distraction at work?  Certainly!  At times I get frusterated with dealers, suppliers, and other employees…how do I relieve the tension?  You  Tube: animals falling asleep or panda sneezing.  The possibilities are endless.  Also, while eating lunch, I usually look at what to make for supper. 

    The wraps are great.  I like the lime and ginger; I zapped it in the mic for 15 seconds, the heat helped the flavors meld.    I didn’t use cucumbers.   TIP:  Ginger stays wells in the freezer.

    You can use left over chicken breasts for an even faster meal.  And you can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

    Yield

    8 servings (serving size: 1 wrap)

    Ingredients

    • 1  teaspoon  olive oil
    • 6  (4-ounce) skinned, boned chicken breast halves
    • 1  cup  chopped seeded peeled cucumber
    • 3/4  cup  chopped red bell pepper
    • 1 1/2  tablespoons  sugar
    • 1  tablespoon  minced peeled fresh ginger
    • 3  tablespoons  fresh lime juice
    • 1  tablespoon  low-sodium soy sauce
    • 1/4  teaspoon  salt
    • 1/4  teaspoon  ground red pepper
    • 1  garlic clove, crushed
    • 1/4  cup  creamy peanut butter
    • 2  tablespoons  water
    • 3  tablespoons  chopped fresh cilantro
    • 8  (8-inch) fat-free flour tortillas
    • 4  cups  chopped romaine lettuce

    Preparation

    Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

    Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

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    Pineapple Salsa

    Pineapple Salsa

  • 2 cups diced fresh pineapple
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • Juice and zest of 1 lime
  • 1 tablespoon extra virgin olive oil
  • Sea salt
  • 1 serrano pepper, seeded and finely minced
  • Toss all ingredients together. Taste and adjust seasoning. Chill until ready to serve.

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    Asparagus Stir-Fry

    Asparagus Stir Fry
    Asparagus Stir Fry

     I love it when I have all the ingrediants and the motivation to cook!  I found this recipe at lunch and decided to pick up chicken and green onions on the way home from work.  I loved the mesh of flavors that popped when cooking together.  Mint, ginger, garlic, lime my goodness it melted in my mouth like the snow in April!  Enjoy this tasteful meal!

     

    • Oilve oil 
    • 6 ounces chicken, cut into slices one inch pieces
    • 4 green onions, thinly sliced
    • scant 1 tablespoon freshly grated ginger (peeled)
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces
    • a couple big pinches of fine-grain sea salt
    • 3 cloves garlic, chopped
    • 1 big handful of toasted cashews, chopped up a bit
    • zest and juice of one lime
    • 1 small handful fresh mint, slivered
    • 1 small handful fresh basil, slivered

    Have all your ingredients prepped and within arms reach of the stove. Heat a splash of oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

    Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute.  Return the chicken to the pan. Stir in the lime zest and juice. Cook for another 10-20 seconds, stirring all the while.

    Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

    Serves 2-4 (main/side)

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    Blackberry Apple Pie

     

    Blackberry Apple Pie

    Blackberry Apple Pie

    I think pie solves all of lifes’ problems.  When eating pie you can’t help but smile and know that life is good.  Except when you majorly burn your arm while checking to see if it is done in the oven.  Oh well…the pie turned out great.  The flavors work wonderful together: apple, cinnamon and berry it takes it to a new level!  I don’t make very many pies, so I was impressed that it turned out so well.  The crust recipe came from Erica’s mom, Trudy.  It is amazingly flaky and so easy to work with; it also stays together well when cutting the pie.

     

    CRUST:

    • 2 ¾  C. flour
    • ½  tsp. salt
    • 1 C. shortening    
    • ¼  C. butter or margarine (works fine)
    • 7-Up (use enough to form dough)

    FILLING:

    • 5 cups thinly sliced peeled tart apples (about 6 medium)
    • 1 cup fresh blackberries
    • 1 tablespoon lemon juice
    • 3/4 cup  sugar
    • 2 tablespoons cornstarch
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg

    Directions:

    In a large bowl, combine crust ingrediants. Gradually add 7-up, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.
        In a large bowl, combine apples and blackberries. Combine the sugar, lemon juice, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
        Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil.
        Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

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