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Texanerin’s Original Peanut Butter Chocolate Chip Cookie Dough Bites

Hey everyone. Yes, I am finally posting again! After exactly two months, I’ve decided to go back into the blog/photography game and I’m glad to report I have a delicious post for you. IMG_3022

So, this isn’t an original recipe – but don’t worry, next week I have a delightful original recipe planned. :D

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This recipe is from Texanerin, a blog I’ve been following for  few years. This is her original recipe, but I wanted to bake some and take some snaps of them. IMG_3025

The cookies are so soft and peanut buttery and chocolatey – but guess what? They’re made with chickpeas! (or garbanzo beans, depending on what you call them). IMG_3027 IMG_3035 IMG_3040Oh, my lord. So, check out her post here and tell me how it goes for you. :D

 

Summer Fresh Salad

Summer Fresh Salad

I don’t know about you guys, but I love a good salad. One with a good base of leafy greens, spinach is my favorite (sorry kale!), some crunch, and good flavor.

I know I’m late to the salad game, but I recently realized massaging the leaf base with a bit of oil and lemon or vinegar really ups the whole salad. Adding a bit of chopped nuts for a crunch and some fruit for sweetness.
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I’ve also come across cold-pressed juices. I got a pack of 6 bottles of juice from Pressed Juicery recently and though the juices are amazing, I love the lemon cayenne water. I know it’s probably super easy to make, which I probably will be making soon! It’s spicy, but sour, and delicious.

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Summer Fresh Salad Ingredients

Yields 1 serving

  • 1 cup baby spinach
  • 1/2 to 1 tsp extra virgin olive oil
  • 1 tsp vinegar or lemon juice
  • handful of baby carrots
  • handful of grape tomatoes
  • a few grapes (apples, strawberries, any types of berries, and sliced peaches are also great for this salad)
  • 1 tbsp nuts (I used half pistachios and half slivered almonds)

Massage the oil and vinegar or lemon into the spinach and set aside.

Chop up the vegetables and fruits into small bite sized pieces. Add to the spinach. Chop the nuts as finely as possible and mix into the salad.

 

This really did not need instructions, but this can just act as a base for any salad you like.

Cauliflower Vegetable Tart Casserole

Cauliflower Vegetable Tart Casserole


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Hey everyone! So I know I haven’t made any posts for months! But I will assure you, I WILL be posting regularly again (hopefully!).

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So for a while now, cauliflower has been BIG. Like used as a pizza crust, rice, and even “mashed potato.” I have yet to try the latter two, but I have tried making the pizza – emphasis on the try. The crust didn’t bake through enough so the “pizza” turned out as a sort of mash with pizza toppings. Nonetheless it was absolutely delicious.
So, with the sort of twist-success, I wanted to make a sort of tart made with the same cauliflower mash tart.


This tart is almost vegan, but can be made vegan – or even made with meat! This dish is completely versatile and can be made to suit your tastes.

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  Cauliflower Vegetable Tart Recipe Yields 2 9-in diameter tarts Base:

  • about 3/4 o head of a cauliflower, florets chopped
  • 1 small broccoli bunch, florets chopped
  • a bit more than 1/4 cup greek yogurt (can substitute same amount of pureed silken tofu or 1 egg)
  • a generous pinch of salt
  • your choice of spices

Filling:

  • your choice of cooked meat, I used the Beef-less Ground Beef from Trader Joe’s
  • 1/4 cup baby carrots, chopped
  • 1/2 of a zucchini, chopped (plus slices for topping)

Directions: Preheat your oven to First chop the cauliflower and blend in a food processor until finely ground. Then spritz some water and microwave for 2 minutes. Chop the broccoli and blend. (If you want you can blend the broccoli and cauliflower further to create a paste). Mix in the greek yogurt or egg or tofu. Add the spices. Bake for about 20 minutes or until edges and middle start to brown and harden. Chop the carrots and zucchini and mix in with the meat. Take out the cauliflower base and press the meat filling in. If desired you can add slices of vegetables on top, I like zucchini and/or tomato. Spritz the top with a bit of oil and bake for 20-30 minutes or until the top starts to brown and the zucchini shrinks and shrivels. *Optional: You can top with hummus, or lay some hummus on top of the base and add the filling on top of that.

*By the way, if you’d like please comment any suggestions for future posts. That would be greatly appreciated. :D *

Roasted Red Pepper Hummus

Hey everyone! So Summer has begun and what better way to celebrate summer than with a nice bowl of hummus and pita?

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This is more of an upgrade to my previous hummus recipe, but better nonetheless, if I do say so myself. ;)

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This hummus is so creamy thanks to all the liquids of course. The key to making hummus taste sort of like store-bought, I recently found out, is adding a ton of citric acid, in this case, lemon.
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I upped the amount of lemon in this recipe as well as adding a bit mroe salt and less tahini. IMG_3066

Roasted Red Bell Pepper Hummus

  • 1 15-oz can of garbanzo beans/chickpeas
  • 1 large red bell pepper
  • 1/2 head garlic
  • 1/4 cup lemon
  • 2-3 tbsp tahini
  • 1/4 cup water
  • 2-3 tbsp extra virgin olive oil
  • a few pinches of salt, to taste
  • optional: herbs for the top

First, roast the red bell pepper. One way to do this is by roasting it in a 400 degree oven, 10 minutes each side.

I roasted the bell pepper by holding it over the stove and rotating it with a fork.
After, when the bell pepper is blackened, place it in a plastic bag and once it is cooled, gently peel off the blackened skin. Chop into small pieces.

Drain and rinse the chickpeas well. Blend the chickpeas and garlic in a food processor and wipe down the sides until most of the chickpeas are cut up. Add the liquids, water, tahini, lemon, and oil. Then blend in the salt and bell pepper. Pour into a bowl or container and add the optional red pepper and oregano topping and drizzle some more olive oil. Set in the fridge so all the flavors can mingle. Enjoy!

 

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Healthy Funfetti Cake Batter Dip

Cake Batter Dip. Creamy, sweet, buttery. Everything you want in cake batter, most importantly: the  sprinkles!IMG_2941

I myself have never been a huge fan of funfetti, but after seeing so many funfetti and sprinkle-laden desserts on FoodGawker, I couldn’t resist buying a bottle of sprinkles. And what else to make besides cake batter with sprinkles?

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Yes, yes, I know. Sprinkles are not the healthiest item, but really, it all evens out with the high fiber oats and calcium-rich cottage cheese, right?

Healthy Funfetti Cake Batter Dip Recipe

  • 1 16 oz tub of cottage cheese
  • 2 tbsp coconut oil or vegan butter (vegan butter will give a more cake batter like taste)
  • 2 tbsp agave, maple syrup, or other sweetener (or to taste)
  • 1 1/2 tsp vanilla extract
  • 1/3 cup almond milk or milk of choice
  • 1/4 cup oat flour
  • 2 tbsp sprinkles (if mixing in)

In a food processor or blender blend everything except the sprinkles until smooth and creamy.

Mix in the sprinkles and transfer to a jar or bowl.

Serve with graham crackers, pretzels, fruit, or simply with a spoon!

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How to make your own oat flour

How to make your own oat flour

So this is more of a how-to post than an actual recipe, but you know… whatevs. Instead of spending $13 on pre-made oat flour, you can make your own oat flour at home! It’s incredibly easy and you just need oats and a food processor. IMG_2746

If you’re crazy, like me, you can sift the oats after blending to get a fine flour, but that of course requires at least TRIPLE the time and energy. If you’re bored, then doing that is a great way to use up time.
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I like to use oat flour in place of flours in many baked goods, I love it in this cookie recipe from Chocolate Covered Katie.  The oat flour gives a more fudge-y and cakey texture. 

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And because I am terrible at making oatmeal with real oats, I use oat flour to make porridge. Makes me feel like I live in the Oliver Twist times, eating gruel and porridge.
IMG_2751Oat flour makes anything more delicious and cakey, not to mention its high fiber content. And because its oats, you can basically call anything you make with it breakfast. Like cookies. ;)

Oat Flour Recipe

For about 2 cups you will need

  • 2 cups oats (about 300 g)

Just blend it in your food processor, blender, or Magic Bullet. If you don’t want to spend time sifting the flour, blend a little longer. Blend for at least 30 seconds or until you have your desired flour consistency. Happy baking!

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Healthy Homemade Take-Out

Sometimes you need some good old fashioned fake-Chinese food. So, instead of going out to Panda Express, bring Panda Express to you!
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The sauce is incredible simple, requiring basic staples that you probably already have in your pantry. Just throw everything into a pot, simmer, and voila! You have the sauce to make anything taste amazing.
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I used cauliflower, but you can also use tofu, chicken, or just use the sauce for other things like noodles! Mmm…IMG_2583

Sweet Orange Sauce

  • 1 cup vegetable or chicken broth (240 g)
  • 1/4 cup cornstarch or flour (60 g)
  •  1/2 cup orange marmalade* (120 g)
  •  2 tbsp garlic powder
  • 1 tsp powdered ginger
  • 3 tbsp white or rice vinegar (either will work)
  • 4 tbsp liquid sweetener or sugar
  • 1/4 cup soy sauce (60 g)
  • optional: 2 tsp sesame oil

Whisk the broth and cornstarch together. Then add in the rest of the ingredients and heat on medium low. Bring to a boil and let simmer for about 5 minutes. Then take off heat.

Orange Cauliflower

  • 1 head cauliflower, chopped
  • 1/2 cup flour
  • 1/2 cup+ 3tbsp  water
  • 1 orange sauce recipe
  • optional: sesame seeds or chopped green onions for garnish

Preheat oven to 425 degrees F. Line 2 cookie sheets with parchment paper

In a very large mixing bowl, whisk together the flour and water until the consistency is a little thicker than cake batter.

Dip the cauliflower nuggets in the batter and tap off any excess liquid. Bake for about 10-20 minutes in the oven.

When the cauliflower nuggets are done, pour into another large mixing bowl. Pour in the orange sauce and mix gently with a large spatula. Garnish with sesame seeds and serve over brown rice, quinoa, cous cous, or soba noodles. Enjoy!

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