This is a winner. Its easy and we just make it and eat it by itself! Would be great with some sort of main dish as well probably.
http://www.skinnytaste.com/2012/04/asian-edamame-fried-rice.html
Monday, June 25, 2012
Classic and Simple: Black Beans and Rice
We have had this once a week since I made it the first time. I love cilantro!
http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-and-rice.html
http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-and-rice.html
Wednesday, May 30, 2012
Flourless Honey-Almond Cake
For the cake:
1 1/2 Cups whole Almonds
4 large eggs (at room temperature) Separated
1/2 C. honey
1 tsp. vanilla extract
1/2 tsp baking soda
1/2 tsp salt
For topping:
2 tbs honey
1/4 C. Sliced almonds
Toast almonds by spreading them on a cookie sheet and bake for 7-9 minutes at 350. Stir them occasionally.
Note: Eggs must be at room temp for the proteins to unwind enough to support the cakes crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm water for 5 minutes before using.
Directions:
Preheat oven to 350. Coat a 9 inch pan with cooking spray. Line the bottom with parchment paper and then spray the paper.
Process the almonds in a food processor or blender until finely ground ( You will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 C. honey, Vanilla, baking soda and salt in large mixing bowl and mix on medium speed until well combined. Ad the ground almonds and beat on low until combined.
Beat 4 egg whites in another bowl with mixer until foamy, white and doubled in volume. Using spatula, fold egg whites into the mixture until combined. Scrape the patter into the prepared pan.
Bake the cake until golden brown and a skewer comes out clean (about 25-28 minutes). Let cool for 10 minutes. Run a knife around the edge of the pan and gently remove. Let cool completely.
Drizzle honey and sliced almonds on the top of the cake.
1 1/2 Cups whole Almonds
4 large eggs (at room temperature) Separated
1/2 C. honey
1 tsp. vanilla extract
1/2 tsp baking soda
1/2 tsp salt
For topping:
2 tbs honey
1/4 C. Sliced almonds
Toast almonds by spreading them on a cookie sheet and bake for 7-9 minutes at 350. Stir them occasionally.
Note: Eggs must be at room temp for the proteins to unwind enough to support the cakes crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm water for 5 minutes before using.
Directions:
Preheat oven to 350. Coat a 9 inch pan with cooking spray. Line the bottom with parchment paper and then spray the paper.
Process the almonds in a food processor or blender until finely ground ( You will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 C. honey, Vanilla, baking soda and salt in large mixing bowl and mix on medium speed until well combined. Ad the ground almonds and beat on low until combined.
Beat 4 egg whites in another bowl with mixer until foamy, white and doubled in volume. Using spatula, fold egg whites into the mixture until combined. Scrape the patter into the prepared pan.
Bake the cake until golden brown and a skewer comes out clean (about 25-28 minutes). Let cool for 10 minutes. Run a knife around the edge of the pan and gently remove. Let cool completely.
Drizzle honey and sliced almonds on the top of the cake.
Sunday, April 22, 2012
Friday, April 13, 2012
Sunday, April 8, 2012
Honey Balsamic Carrots
I could eat these all day. I want to go make a batch right now!
http://budgetbytes.blogspot.com/2012/02/honey-balsamic-carrots-239-recipe-060.html
http://budgetbytes.blogspot.com/2012/02/honey-balsamic-carrots-239-recipe-060.html
Tuesday, March 27, 2012
Butternut Squash, Carmalized Onion, and Spinach Lasagna
Butternut Squash, Caramelized Onion, and Spinach Lasagna
Ingredients
6 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh sage
12 garlic cloves, unpeeled (about 1 head)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 large onion, vertically sliced
2 tablespoons water
2 (9-ounce) packages fresh spinach
5 cups 1% low-fat milk, divided
1 bay leaf
1 thyme sprig
5 tablespoons all-purpose flour (Use corn startch for gluten free)
1 1/2 cups (6 ounces) shredded fontina cheese, divided
3/8 teaspoon ground red pepper
1/4 teaspoon grated whole nutmeg
9 no-boil lasagna noodles (gluten free)
Preparation
1. Preheat oven to 425°.
2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.
5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour/cornstartch in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.
7. Preheat broiler.
8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
Ingredients
6 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh sage
12 garlic cloves, unpeeled (about 1 head)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 large onion, vertically sliced
2 tablespoons water
2 (9-ounce) packages fresh spinach
5 cups 1% low-fat milk, divided
1 bay leaf
1 thyme sprig
5 tablespoons all-purpose flour (Use corn startch for gluten free)
1 1/2 cups (6 ounces) shredded fontina cheese, divided
3/8 teaspoon ground red pepper
1/4 teaspoon grated whole nutmeg
9 no-boil lasagna noodles (gluten free)
Preparation
1. Preheat oven to 425°.
2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.
3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.
5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour/cornstartch in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.
6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.
7. Preheat broiler.
8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.
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