Healthy Cake Pops? No Way! (sugar free • gluten free • low carb • dairy free) Healthy Cake Pops?! Is that even possible? Are they actually any good? I was on a quest to find out... and it turns out that you can, in fact, make cake pops that are not only healthy and nutritious for you, but delicious too! I initially decided to make these for our superbowl party with my friend Gina's son in mind. My sister makes traditional cake pops often and they are always a huge hit. I wanted to try to take that idea and make it healthy and safe for my gluten-free, dairy-free little friend. I started by making a chocolate cake with almond flour, some baking soda, sea salt, eggs, vanilla extract, unsweetened cocoa powder, unsweetened apple sauce and a little pure stevia extract powder. After I took the first pic, my camera flaked out on me. After I baked the cake and let it cool completely, I added in some rasberry fruit spread (instead of the icing my sister usually uses) and mashed it all around. I love the Trader Joe brand fruit spreads. Here is the full recipe. Enjoy!
Journal - All Spiced Up Years ago, I told you about my spice bowl. You remember, that big glass bowl I stored my collection of spices in for the better part of seven years; the bowl that I was too embarrassed to show to any of my friends, and which filled my kitchen with a thick cloud of nose-tickling spice dust whenever I opened the cupboard it lived in? Yeah, that one. The one that was - despite the inconvenience of never being able to find what I was looking for, and of poorly-closed bags of cinnamon and sesame seeds slowly leaking their contents into the bottom of the bowl, and of frequently opting to buy a new bag of something rather than go through the effort of seeing if I already had it - the best system for storing and organizing spices I could find. The problem was - and still is, as far as I can tell - that people who design spice racks aren't actually people who cook. If they were, they would certainly know that a measly sixteen or twenty bottles aren't going to cut it. p.s.
Perfect Oven Fries - Your Vegan Mom The ability to pull a perfectly crisp and brown little wedge of potato from your oven is one of the primary skills of a successful adult. Do yours stick? Never quite crisp up? Brown unevenly? Let's work this out together. 1. 2. 3. 4. 5. 6. 7. (All except first photo by Dorka.) General Tso’s Chicken, Two Recipes This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. You may know the dish as General Tsuo's, or Tzo's or Tao's or some other variation.
Drop That Burger! Who Said Vegetarians Can't Barbecue? The following is adapted from an article by Priyanka Naik of ChefPriyanka.com. Whoever said that vegetarians and vegans can’t BBQ is in for a surprise! Here is a healthy, creative, delicious, and vegan Indian summertime recipe. Vegetable kebabs are part of contemporary Indian cuisine and are derived from “tandoori”-style foods: breads, veggies, and meats that are marinated and cooked in a tandoor oven, often without skewers. Well, this is the same concept, except the kebabs are cooked on a grill. Hariyali Marinade 2-3 small green chilies, chopped 1/2 bunch cilantro, washed and finely chopped 1-inch piece of fresh ginger 2 cloves garlic, chopped Salt Coarse black pepper 1 tsp. cumin powder 1-2 Tbsp. water Extra virgin olive oil Juice of 1/2 lemon 1/4 cup plain soy yogurt 1/4 cup soy milk Dash of sugar First, prepare the marinade: Place the chilies, cilantro, ginger, garlic, salt, pepper, cumin powder, and 1 tablespoonful of water in a blender. To Cook Kebabs on a Grill Makes 4 servings
Smoked-Cheddar-Stuffed Chicken with Green Apple Slaw Recipe at Epicurious photo by Brain Leatart yield Makes 4 servings The classic apple and cheese combo gets a fun twist in this delicious dish. What to drink: Taz 2003 Chardonnay, Santa Barbara ($20). Chicken 1/2 cup coarsely grated smoked cheddar cheese 1 tablespoon plus 1/4 cup pure maple syrup 1 tablespoon cream cheese, room temperature 2 teaspoons chopped fresh sage 4 boneless chicken breast halves with skin and tenderloin attached 1/4 cup Scotch whisky 2 tablespoons (packed) golden brown sugar 2 tablespoons (1/4 stick) unsalted butter Green Apple Slaw 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1 tablespoon pure maple syrup 1 tablespoon Scotch whisky 1 1/2 teaspoons chopped fresh sage 1 very large Granny Smith apple, halved, cored, cut into matchstick-size strips (about 2 1/2 cups) 1/4 cup paper-thin slices red onion 2 green onions, chopped Preparation For chicken: Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend.
Broccoli Recipes: 14 Ideas For The Healthy Vegetable Most of us know broccoli as a relatively boring side dish -- when it's just steamed or boiled, it can be bland and mushy, and surely nothing to get excited about. But there are different ways to cook broccoli that bring out its incredible flavors -- if you've ever tried roasted broccoli, for example, you'll never think of broccoli the same way again. It's nutty, robust and delicious. No time is better than the present to start experimenting with some new ways to cook broccoli, because it's in season and looking better than ever. Even if you've always hated broccoli, these recipes may convince you otherwise. Loading Slideshow Broccoli And Gorgonzola PolentaTender broccoli florets and creamy polenta make a unique pairing in this dish. Hide Thumbnails Related on HuffPost:
Food Timeline: food history & vintage recipes Creamy Baked Artichoke Dip The following article was written by Keegan Baur. Holiday parties are just around the corner, and we’re all gearing up to prepare—and eat—the delicious food that comes with them. In preparation, I’ve been looking for an artichoke dip recipe that doesn’t contain vegan mayonnaise. I finally found an interesting one in the cookbook Eat, Drink, & Be Vegan by Dreena Burton. However, much to my dismay, the recipe was chock-full of one of my least favorite ingredients: olives. This recipe was adapted from Eat, Drink & Be Vegan. Creamy Baked Artichoke Dip Approx. 6 in. Preheat the oven to 375ºF.Add the French bread to the food processor in small, broken pieces and pulse until you have large crumbs. Makes 5 to 6 servings (However, I advise making a double batch because this goes quickly!) Even Kobe wants in on this dip! Check out other artichoke dip recipes from PETA:
Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce and Black and White Sesame Seeds Recipe : Bobby Flay Directions For the sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the garlic, ginger and onions and cook until soft, about 5 minutes. Add the pineapple chunks and habanero and cook for 1 minute. Add the pineapple juice and cook until it caramelizes slightly, about 3 minutes. Transfer the mixture to a blender and blend until smooth. For the ribs: Stir together the paprika, dry mustard, ground ginger, star anise, allspice, salt, pepper and Thai chile flakes in a bowl. Preheat a charcoal grill with about 80 briquettes off to 1 side, or in a kamado-style ceramic charcoal cooker with the ceramic plate removed. Combine 4 cups water, the soy sauce, ginger and garlic and divide between two heavy disposable pans. If using a charcoal grill: Put one disposable pan of steaming liquid on the bottom grate of the grill on the opposite side of the coals. If using the kamado-style ceramic charcoal cooker: Remove the ceramic plate and heat the grill rack.
Chocolate Lentil Brownies When I announced to my family I was going to make brownies with lentils in them last night, my teenager was skeptical. “Are you sure, Mom? Like, they’d better be good. If they aren’t, you can take them to work and I won’t eat them. Wouldn’t that just be a waste of chocolate? Lentils are a member of the legume family and come in a variety of colors, but they are most commonly red or green. Many people associate lentils with foods such as curries or soups but the reality is, you can use them in all kinds of things! But who knew you could put them in brownies? Ingredients: ½ cup butter½ cup lentil puree¾ cup cocoa2 cups sugar¾ tsp salt3 eggs1 tsp vanilla1 cup flour1 cup chocolate chips1 cup walnuts (optional) Preparation: Melt butter; mix in lentil puree, cocoa, sugar, and salt. Bake in a greased 9x13 inch pan at 350 F (175 C) for 22 minutes or until a toothpick inserted in the centre comes out clean. *Lentil puree: place cooked or rinsed and drained canned lentils into a food processor.