I had a zucchini & a yellow squash in my fridge from the farmer’s market last week and I figured I better use them. Being really hungry, somehow I got it in my head that if I shredded them, they would cook faster. But then my brain went to hash browns and zucchini pancakes and then I’m looking up recipes and I get really inspired by this one:
Adapted a bit from Simply Recipes
Yield: About 10 2 1/2 inch fritters
1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying
(It’s totally worth going over to read the stories and see the gorgeous pix!! There’s also a recipe for a sour cream topping for these on the same page)
So suddenly it’s actually probably gonna take me LONGER to make these things than if I’d just sliced up the squash and sauteed them, but hey, when inspiration strikes I like to follow it. I cooked up some veggie sausage patties while I was waiting for the salt to pull the liquid out of the squash and ate those to stave off the hunger.
It was totally worth making these, they were SO delicious! I didn’t have any scallions and I didn’t make the topping, and I just had to use regular table salt. I ate them all today between lunch and dinner, but hey, that’s two squash, so it can’t be that bad right? :) Really easy to make, definitely doing this again!
I wanted to make a cake for my roommate’s birthday party and got the whole chocolate raspberry idea in my head. Found the recipe linked below. Came out really yummy, even though I only had a square glass baking dish. I mixed a little water in sugar to sub for the corn syrup in the glaze, and we got ice cream to go with instead of whip cream. It was a big hit! (I also made the balloon bouquet out of water balloons and green glitter pipe cleaners.)
1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired
- Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
- In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
- Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
- Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
- Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.
Makes 12 servings
Basic recipe here, my modifications below: http://allrecipes.com/recipe/fluffy-whole-wheat-biscuits/detail.aspx
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1-1/2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons butter or margarine
1/2 cup milk
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.
This is a half batch, it made 5. Didn’t have milk, used 4 TBS butter and not quite 1/2 a cup of water. Did drop biscuits instead of rolling. Yum!
One of my new Austin friends brought these veggie burgers to a potluck and they were so tasty I asked her for the recipe! I still haven’t gotten to make them myself but planning to soon and wanted to have easy access to the recipe so here it is:
4 ½ Cups of water
½ Cup soy sauce (I used low sodium soy sauce)
4 ½ Cups Old-Fashioned Oats
1/3 Cup oil (I used veggie)
1 Diced Onion
1 tsp. Garlic Powder
¼ Cup Yeast Flakes
¼ Cup Sesame Seeds
¾ Cup Walnuts or Sunflower Seeds (I used sunflower)
Cook oats in boiling water and soy sauce for 5 minutes. Mix remaining ingredients in a separate bowl. Add dry ingredients to cooked oats and mix well. When cool enough to handle, form into patties and bake at 350 for 30-45 mins. (turn after 15-20 mins.) until nicely browned on each side. You may freeze extra burgers cooked or uncooked for future use.
Starting out with this recipe for vegan chocolate cake, which I modified using 1/2 c of white sugar 1/2 cup turbinado, apple cider vinegar and 1 cup of coffee instead of the water, I made some cupcakes for my friend’s birthday. She is aiming to be vegan & gluten-free, and I pretty much managed to get the vegan part down, but I don’t know enough yet about alternative flours to feel comfortable experimenting at the last minute.
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup water
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.
Then I used this recipe as a basis for the frosting:
- FOR THE FROSTING:
- 1 cup Creamy Peanut Butter
- ½ cups Vegan Margarine
- 1 teaspoon Vanilla Extract
- ½ cups Powdered Sugar
A few weeks ago I got a voucher for $20 at Whole Foods for $10 from Living Social. My cupboards were looking pretty bare, so today I finally went to use it with the goal in mind to not go over by any amount I couldn’t find in my change purse.
One of my inspirations was this post: http://www.poorgirleatswell.com/2009/06/25-shopping-cart-version-40.html
It was my first time going to Whole Foods to shop here in Austin, which is where Whole Foods was started! The store was beautiful and full of tasty and pretty things. I spent a long time looking for stuff that would give me the most bang for my buck, and here is what I ended up with:
Water refill, whole grain tortilla chips, milk, raisins, quinoa, baby spinach, carrots, garbanzo beans, eggs, cheese, tofu and an orange.
I put the stuff on the checkout conveyor slowly, in case I was going to have to put something back. I’d kept pretty good track but I wasn’t exactly sure how much the bulk and produce stuff was going to end up being. The orange was last. I had tasted one they had out for sample and really liked it, but it seemed like more of a treat, because everything else I got is going to take more than one meal to use up.
So imagine my delight when everything, including the orange, came out to $20.29! I definitely had $.29 in my coin purse!
I managed to fit all of it except the water in my collapsable cooler, and the water fit in my backpack. Then I walked back to the bus stop and the bus pulled up pretty much just a few minutes after I got there.
When I got home I cut up that orange and ate it like it was chocolate cake! I was so pleased with myself that I had been able to fit it in to the $20. It was delicious.
Then I made hummus to go with the chips. Yum. I will probably have a spinach salad for dinner.
Oh yeah, and I also got free samples of really nice face cream and cleanser, plus coupons if I decide to buy full-sized ones later.
I WIN! :-)
After a few stellar kale salads from a restaurant where I go for open mics, I got inspired to try and make some myself, especially because it’s a long bus ride to get out there!
I looked up a few recipes, read over these ones in particular a couple times and then just kinda winged it from there:
I blanched the kale, some carrots and some little cubes of tofu for 3 minutes and then put them all in an ice bath. I caramelized some onions.
I used warm water, peanut butter, red wine vinegar, powdered ginger, honey, soy sauce and fresh garlic for the sauce. After I tossed everything together I sprinkled a little salt & pepper as well as a few roasted sunflower seeds on top. Yum!
It was no Native Nom Nom, but it’ll do till the next time I can get back there! :)
1 medium-sized cucumber
1 can of garbanzo beans
1 small carrot
1 yellow bell pepper
1 tsp red wine vinegar
1 tsp balsamic vinegar
1 tsp honey
1/4 tsp dried mustard
1 tbsp olive oil
Peel the carrot and cucumber. Chop the carrot, cucumber, and bell pepper into bite-sized pieces. Drain and rinse the garbanzo beans. Whisk together the vinegars, honey, honey, mustard, oil until well blended. Toss the dressing together with the vegetables and beans to coat. Serve cold.
Read More http://www.epicurious.com/recipes/member/views/CUCUMBER-AND-GARBANZO-BEAN-SALAD-1205840#ixzz1XTys7wJt
Well, I was going to make this because I had some cucumber already chopped up and then I let it go too long, sooooo, I made it without the cucumber! I had a bit of red pepper and some baby carrots and also a bottle of honey mustard that was at the dregs, so I just added balsamic and olive oil to that and shook it up. I also added some feta!
Then I added a bit MORE olive oil and vinegar to the mustard bottle and shook some more till it was a thinner salad dressing consistency. Now I am eating my salad of mixed baby greens, craisins, sunflower seeds and the garbanzo bean salad, topped with avocado.
Not sure where exactly it popped into my head to make crepes, but luckily I had all these ingredients! They came out pretty well, I used chocolate peanut butter and raspberry jam, as well as maple peanut butter and raspberry jam. I cut the recipe in half since I was just making for me, and also added maybe a tablespoon of sugar because I knew I was going to be having a sweet filling. I would love to try these with something savory now that I’ve been shopping and have more options! Also at the suggestion of many of the commenters, and because it made sense, I combined the liquid ingredients first and then added the dry. I also ened up adding a little more water because the batter seemed too thick.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Needed some comfort food tonight and was happy to find some cornstarch in the cupboard so I could make pudding!
1/3 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups skim milk
1 teaspoon vanilla extract
Got the proportions here: http://www.food.com/recipe/thick-chocolate-pudding-76491
but I prefer to make my pudding on the stovetop, so I sifted the dry ingredients together and then added a little milk at a time whisking away. I love that magic moment when it starts to thicken, especially after it seems like it’s just not going to work. That’s also when I added the vanilla.
I just got my popsicle molds in the mail and was so excited to try out this one! I made it with 2% milk and honey and one and a half fresh peaches. Now my roommate and I are waiting impatiently for them to be frozen enough to eat.
I asked her if it had been two hours yet and she said it probably was almost. And then I checked back in my instant messenger to when I told my husband I had just made peach pops and it had only been like 20 minutes. Dang. They will probably be good for breakfast though!
Also I had way more than enough for 8 of my popsicle molds, so I also filled up on of my star ice cube trays (also got in the mail today, yay!) with the rest and used toothpicks. We are hoping maybe they would freeze faster?
- 1-1/2 cups Silk Light Vanilla soymilk
- 2 cups fresh or frozen peaches
- 3 Tbsp sweetener of choice (agave, honey, etc.)
- 8 ice-pop molds or small paper cups
- 8 ice-pop sticks
Place Silk, fruit and sweetener in a blender and puree until smooth. Pour mixture evenly into molds or cups and freeze until solid, about 2-3 hours. If using paper cups, cover each cup with plastic wrap and then insert stick through plastic to keep stick centered.
NOTE: You may substitute 2 cups of any fresh or frozen fruit or berries. This recipe is also great with Silk Pure Almond Vanilla almondmilk or Silk Pure Coconut Vanilla coconutmilk. Nutritional information calculated using Silk Light Vanilla soymilk.
Preparation Time: 15 minutes
Freezing Time: 2+ hours
Level of Difficulty: Easy
- 1 cup water
- 1 cup sugar
- 1 cucumber
- 1 cup lemon juice (or about 4 lemons)
- 6 cups soda water
1. Make a simple syrup to serve as the sweetener for the drink. Pour the water and sugar into a saucepan and heat the mixture on medium-high heat until the sugar dissolves. Chill the mixture in the refrigerator for about 30 minutes.
2. Chop the cucumber into small pieces. Use a blender or food processor to transform the mixture into a puree. Push the mixture through a fine strainer into a pitcher.
3. Add the lemon juice, simple syrup and soda water to the mixture. Give it a good stir.
4. Serve over ice and garnish with a cucumber slice. Mmm delish. The cucumber refreshes and gives the drink a grown-up twist on classic lemonade. The lemon juice adds tang, while the soda water gives that effervescent quality we so crave from soda pop.