Sunday, January 23, 2011

Mac & Cheese

5 cups dry macaroni noodles

1/2 c butter
1/2 c flour
3 c milk
1/2 tsp salt
2 c grated cheddar

1 more cup of cheddar
1 large can diced tomatoes, drained
bacon bits

Cook pasta in large pot of water simmering for approximately 10 minutes, till done. Drain.

Prepare white sauce: melt butter, stir in flour, whisk in milk. Add salt. Whisk on medium heat, careful not to burn the bottom till thick. Turn off heat and stir in 2 c grated cheddar till melted.

Combine pasta and cheese sauce in casserole dish. Sprinkle more cheddar on top, then drained tomatoes and bacon.

Bake 350 x 20 minutes or till bubbly.

Friday, January 21, 2011

Chocolate Frosting

Recipe adapted by Our Best Bites from Sugar Plum

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed 

Melt your chocolate chips if you haven't already and set aside to cool.

In a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding.  Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer. 

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.  Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute.  Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.  If desired, add additional cocoa powder to taste, up to 4 tablespoons.  Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes. 

Storage:  Store unused frosting in fridge and bring to room temperature before using again.  If needed, beat with an electric beater before using.  

Greek Steak Pita with Tzatziki Sauce and Marinated Red Onion

from Kelly
Steak Marinade:
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • Lemon zest from half a lemon
  • 1 clove of garlic, minced
  • 1/4 tsp dried oregano
  • Sea salt and fresh cracked pepper, to taste
Combine all ingredients in a large zip lock bag and mix thoroughly. Add the flank steak and make sure it gets evenly coated in the marinade. Marinate for at least 2 hours.
Tzatziki Sauce :
  • 1 cucumber, peeled, seeded and diced
  • 1/2 tsp sea salt
  • 8 oz of Greek plain yogurt (I used non fat)
  • 1/2 lemon, juice and zest
  • 2 tsp fresh dill, chopped
  • 1 clove of garlic, minced
  • Sea salt and fresh cracked pepper, to taste
Peel the cucumber and cut it in half lengthwise. Using a spoon, remove all the seeds from both halves. Dice into small pieces then place in a strainer. Sprinkle 1/2 tsp sea salt over the cucumber and set the strainer in a bowl for 30 minutes. The salt will draw out the moisture in the cucumber. Pat dry with a paper towel.
Place all ingredients in a food processor and pulse until well blended. Let sit in the refrigerator for at least one hour to let flavors mingle.
Note: If you want really thick sauce, strain yogurt for several hours to remove the liquid and thicken the yogurt. Place two coffee filters in a strainer, which is placed in a bowl. Add the yogurt and let sit for two hours letting the liquid drain.
Marinated Red Onions:
  • 1/2 large red onion, sliced very thin
  • 2 tbsp red wine vinegar
  • 1 tbs olive oil
  • 1 tsp white sugar
  • Dash of red pepper flakes (more if you want them spicy)
  • Sea salt, to taste
Slice onion into very thin slices. Combine the vinegar, oil, sugar, red pepper flakes and sea salt in a bowl then mix thoroughly. Add the sliced onion, cover with plastic wrap and let it marinate in the refrigerator, stirring occasionally for at least 45 minutes.
Other Ingredients:
  • Whole wheat pita
  • Romaine lettuce
  • Grape tomatoes, sliced
  • Feta cheese
Let the flank steak sit at room temperature for 15 minutes prior to cooking. Heat a large grill pan on medium heat until hot. Add the steak and cook until the desired degree of doneness. Remove from pan and set aside to rest for at least 5 minutes. Cut thin slices against the grain.
Warm the pita bread in the oven or microwave. Fill with the pita with lettuce, steak slices, tomatoes, tzatziki sauce, red onions and feta cheese. Enjoy.

Thursday, January 13, 2011

Protein Power Greek Bowl


Protein Power Greek Bowl

From Oh She Glows
Adapted from The Coup Cookbook’s Greek Goddess.
  • 2 cups uncooked brown rice (or however much you want to make)
  • 1.5-2 cups uncooked lentils (you need 4 cups cooked lentils)
  • 1/2 red onion
  • 4 garlic cloves, peeled and diced
  • 1 red/yellow/orange pepper, thinly sliced
  • 1 tomato, chopped
  • 1 cup Tahini lemon garlic dressing
  • 8-10 sundried tomatoes, sliced (optional)
  • 2 large handfuls of mixed greens (or spinach)
  • 1/2 cup parsley, chopped
  • Lemon wedges and olives, for garnish (optional)
  • Kosher salt and pepper, to taste (I think I used about 1/4-1/2 tsp kosher salt in the sauté)
  • 1/2 tbsp olive oil for sautéing

Directions: Cook lentils and rice according to package directions, rinse with cold water, strain, and set aside. In a large skillet, add in the oil and heat to low-medium temperature. Now add in the onion, garlic, red pepper, salt, pepper, and optional sundried tomatoes. Sauté for about 5 minutes over low-medium heat. Now add in the cooked, drained, and rinsed 4 cups of lentils and stir well. Cook for another few minutes. Add in 1 cup of tahini lemon garlic dressing and stir well. Cook until it starts to bubble and then remove from heat. Add in 2 large handfuls of greens and parsley and stir well again. Portion cooked brown rice into the bowl(s) and then scoop the sauté lentil mixture overtop of the rice. Garnish with olives and a lemon wedge if preferred. Makes about 6 large portions.

Tahini Lemon Garlic Salad Dressing

This salad dressing is creamy and thick with a sharp, peppery quality. It is my new favourite! Use it on salad or even as a delicious dip for vegetables.
  • 1/4 cup tahini
  • 1-2 garlic cloves
  • 1/2 cup fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1/2 cup extra virgin olive oil
  • 1 tsp kosher salt
  • Fresh ground black pepper, to taste
Directions: In a food processor, process all ingredients until smooth. Makes about 1.5 cups.

Thursday, January 6, 2011

Raw Chocolate Sauce

Chocolate Sauce

1 c natural cocoa powder
1 c agave

Whisk until smooth and serve with tons of fresh fruit for dipping.

From Raw Melissa