Sunday, August 26, 2012

Coconut toasted brussels sprouts

This recipe comes from the How Sweet It Is blog.

Coconut Toasted Brussels
serves 2-4
1 pound brussels sprouts, stems removed and quartered
1/4 teaspoon salt
1/4 teaspoon pepper
pinch of nutmeg
1 1/2 tablespoons coconut oil, melted
2 tablespoons lite coconut milk
2-3 tablespoons toasted, shredded coconut
Add quartered brussels to a bowl and sprinkle with salt, pepper and nutmeg. Drizzle with coconut oil and toss to coat.
Heat a skillet oven medium-high heat and once hot, add brussels. Cook for 6-8 minutes, stirring occasionally until toasted and charred. Reduce heat to low and stir in coconut milk. Stir in 2 tablespoons toasted coconut, then transfer to a bowl to serve. Top with remaining toasted coconut.

Friday, August 24, 2012

Cauliflower pizza crust!

I found this recipe on Pinterest. It comes from the Fat Girl in a Skinny Body blog, you can check it out here.
I had tried another recipe for cauliflower crust that was a total fail—it didn't stay together at all and I couldn't get it onto a plate without the whole thing turning into a pile of mush. This one promised to be a better cauliflower crust and it really delivered. We love it and it's a great substitute for a dough crust if you're cutting down on carbs.
Cauliflower Crust
Makes 4 individual pizzas
2 eggs
2 cups mozzarella cheese
2 cups riced cauliflower (grate the cauliflower on a cheese grater)
2 garlic cloves, minced
1/4 cup fresh julienned basil
Preheat oven to 450 degrees.
Line a cookie sheet with parchment paper, spray with non-stick spray.
In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper (you can omit the basil or substitute it for others herbs of your choice).
Bake the crusts at 450 degrees for 12-15 minutes.
(I like 15 minutes.)
Remove the cookie sheet from the oven and add desired toppings.
Fat Girl in a Skinny Body recommends marinara, sliced zucchini and onions, and basil ricotta. Check her post for details.
I've made it this way and it was quite good, but Marc wasn't really a fan of the ricotta on top. So this time, I made a Thai chicken version:
1 T. sweet chili sauce on each pizza; red onion strips; diced, cooked chicken; peanuts; more mozzarella on top; and a little cilantro sprinkled on after it bakes. Yum! I'm going to make a barbecue chicken or Hawaiian version next time.

Thursday, August 23, 2012

Linda Jibson's gluten-free monster cookies

{Sadly, I forgot to take a picture of these. I'll rectify that ASAP.}

These do contain oatmeal, so if you are very gluten-sensitive, you may want to find an approved source of oatmeal or avoid these.

I discovered accidentally that these cookies are possibly even better when frozen and then slightly thawed. You're welcome.

2/3 c. butter
2 c. + 2 T. peanut butter
1 1/2 c. brown sugar
1 1/3 c. white sugar
1 t. vanilla
4 eggs
2 1/2 t. baking soda
1/3 bag chocolate chips
1/3 bag peanut m&m's
6 c. oats

Cream butter, peanut butter, and both sugars. Mix in eggs, vanilla, and baking soda. Add oats, chocolate chips, and m&m's.

Use 1/3 c. measure as a scoop and bake 6 at a time. Bake at 350ยบ for 10-12 minutes.

Saturday, January 21, 2012

Oatmeal (Walnut) Cocoa Nib Cookies

{recipe from Joy the Baker}

Oatmeal Walnut Cocoa Nib Cookies

makes about 2 1/2 dozen cookies

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 1/2 cups old fashioned oats

1 cup coarsely chopped walnuts (optional—I didn't use them because my family doesn't like them, but I'm sure they would be great)

1/2 cup cocoa nibs*

1 cup semisweet chocolate chips

Preheat oven to 350 degrees F.

In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter and sugars. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Stop the mixer, scrape down the sides of the bowl, and beat in eggs. Add eggs one at a time, beating for one minute on medium speed between each addition. Beat in the vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture all at once to the butter and egg mixture. Beat on low speed until the mixture just comes together. It's okay if all of the flour isn't completely mixed in.

Add the oats, walnuts, cocoa nibs, and chocolate chips. Remove the bowl from the mixer and use a spatula to finish incorporating the mixture by hand. Mix together until no flour bits remain, and everything is well mixed together.

Scoop dough out by the tablespoonful onto baking sheets with parchment paper or silpat (I always use silpat for cookies.) (I got a cookie scoop for Christmas and I love it! Uniform cookie size.) Bake for 10 to 13 minutes until toasted brown on top. Remove from the oven. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

*Cocoa nibs are bits of crushed cocoa beans and they are fabulous! They taste vaguely of dark chocolate and provide the perfect crunch in these cookies. I bought mine in France, but apparently you can buy them on amazon or maybe even in your grocery store. Well worth it—they totally make these cookies.