Homemade Fruit Roll Ups There are about a handful of things left in life that bring out my inner child, and one of them is fruit roll ups... Given the opportunity -- meaning the man of the house brings them home because he thinks it's funny to see me light up like a little kid -- I will eat an entire box in one sitting. So when I saw this recipe in September's Food Network Magazine, I knew I had to give it a try. There are several flavor options (check them out here) but I opted for Strawberry Banana and Raspberry Vanilla. See, this is what fruit roll ups do to me... Shopping List for Strawberry Banana (from Food Network Magazine) 3 cups strawberries, hulled and chopped 2 medium bananas, peeled 3/4 Cup sugar 1 to 2 tablespoons fresh lemon juice Non stick foil or a silicone mat Parchment paper Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil.
Junk Food Makeover: Quinoa "Doritos" : BA Daily In our new column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with a more wholesome, nutritious recipe. Williams’ Quinoa “Doritos” plated with the dehydrated onion and tomato they were made with. Photograph by Louis Chan The Challenge: Nacho Cheese Doritos Our memories of these nacho cheesiest of chips are fond ones: eating them out of the bag at sleepovers, pairing them with Coca-Cola on road trips, getting that greasy orange film on our fingers and happily licking it off. But it’s hard to enjoy a bag of Doritos these days now that we’ve actually read the ingredient list–hydrogenated oils, monosodium glutamate (MSG), artificial flavors and colors–which packs on calories with little nutritional value in return. So we challenged nutritionist Tricia Williams to re-invent them as awholesome treat without compromising on the flavor. The Result: Quinoa “Doritos” Chips: 1 1/2 cups quinoa flour3/4-1 cup water, lukewarm1 teaspoon sea salt
Homemade Cheese Crackers (for John) Several months ago, in a year that feels far, far away but couldn’t have been but one or two ago, my coworker John linked a recipe on our company chat program and asked me and sis blogging partner to make it. He’s not the only coworker of mine that is fond of asking us to make something for the benefit of my department at the office. I looked at the recipe and immediately was like, yeah, suuuuure. John, these crackers are for you, dude. I actually bought the ingredients to make these just a couple of months ago, but the road paved with good cooking intentions often finds itself lit afire. You don’t need a whole lot of extras to make these. Lookit, the stage where the recipe looks like a horrible, messy mistake! We doubled the recipe, so we had two lumps of cheese to roll out. After rolling the dough to about an eighth of an inch thick, you get to play with that nifty fluted pastry cutter thingy! Down with conformity! See? Real crackers, just baked and ready to be realized by you. Notes:
Baked Cream Cheese Jalapeno Wontons « Veggie and the Beast When all my siblings were still living at home, Chinese takeout night happened every now and then…and by that I mean like once a week. We’d devour our absurdly huge mounds of food, possibly watch a movie or play a game, and then wrap up the evening with a little brother-sister-sister argument over who would get the final wonton after the other eleven were gone (yes, we bought two orders of six…every time). Now that I’m a refined adult (yeah, that) wontons have sadly gone all-but missing from my life. Until recently, that is, when the boy and I found ourselves at a restaurant that served jalapeno cream cheese wontons. My memory of these jalapeno wontons lovingly remains in the back of my mind always, but this week it catapulted to the front when the boy asked if we could make them for dinner. Crispy Baked Cream Cheese Jalapeno Wontons Makes 10 wontons Preheat oven to 400. Use a fork to mix together the jalapeno and cream cheese. Triangle: The old standard. Flower Bud: My favorite. …dang it.
Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later.
Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: For the Buttermilk Dip: Serves 4
Crispy Oven-Baked Garlic Parmesan Fries By brooklynsupper | While it’s available year round, when you start to see garlic scapes, green garlic, and young garlic arriving at the farmer’s market, you know spring has arrived. Powerful and pungent, garlic makes almost any savory dish better. Here are 25 delicious garlic recipes that use this tasty ingredient in a wide variety of ways to suit a wide variety of tastes. nggallery id=’131282′ 25 Incredible Garlic Recipes Click through for 25 ways to cook with spring garlic! Lasagna Roll Ups Lasagna is a family favorite, but let’s face it, it can be a little messy to serve. Lamb Tagine with Garlic, Olives, and Apricots This rich Moroccan stew provides a medley of flavors the whole family will love. Baked Broccoli Rabe with Garlic With tangy lemon and powerful garlic, this baked broccoli rabe is a healthy and tasty winter side dish. Bocconcini with Garlic Scape Pesto Roasted Garlic Cauliflower Soup
Pizza Cupcakes Tuesday, April 17, 2012 Pizza Cupcakes I made these on a whim this weekend and they were a huge hit with FH and my brother. I love how they look and they taste just as yummy. Technically it’s not really a cupcake. I think these would make great party food. PrintSave Pizza cupcakes Yield: 12 Ingredients:1 1/2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk (optional: additional 2 tbsp milk) 1 cup mini pepperonis 1 cup shredded mozzarella cheeseAdditional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for toppingDirections:1.