Healthy spring rolls with peanut sauce

I always forget how much I enjoy these easy to make spring rolls. The last time we made them was for a party at our house, everyone loved them. I came across a partial package of spring roll wrappers while cleansing my cupboard of all the bad things I should no longer eat. Although the spring roll wrappers are essentially rice flour, they are thin and healthy when filled with plenty of veggies.

Although I planned to manipulate a recipe we've used before, I couldn't find which cookbook it was in. Hmmm, next on my list should be a cleansing of my bookshelves. I mainly wanted the dipping sauce recipe but decided to improvise. My improvisation turned out just as good, if not better.

Peanut Sauce
1/3 cup reduced fat peanut butter
1/3 cup water
2 tablespoons reduced sodium soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1/2 teaspoon chili oil
2 tablespoons fresh cilantro
1 clove minced garlic

I used an immersion blender to puree all of these ingredients. You can also use a blender or food processor. The sauce is slightly thin and is loaded with a spicy, peanuty flavor. I could drink it with a straw!

For the peanut butter, I used the Smart Balance brand which has a better blend of poly-unsaturated and mono0unsaturated fats along with a boost of omega-3. Surprisingly, it tastes really good :-)

Last time we made the spring rolls we filled them with cooked vermicelli, beef, mint, and bean sprouts. Tonight, I decided to use beef, cilantro, lettuce, and roasted vegetables. There are so many combinations you can create -- I love meals like this.

I started by roasting 1/2 lb. asparagus, 1/2 red onion, and a couple carrots. I drizzled with a teaspoon or two of olive oil and roasted for 15-20 minutes in a 400 degree oven, until tender. Allow the roasted vegetables to cool before using.

For the meat, I used a lean 3/4 lb. flank steak which I marinated with a tablespoon of minced garlic, tablespoon of minced ginger, a couple tablespoons of the peanut sauce (see above). I let it set while the vegetables roasted, then turned the oven on to broil. Depending on the thickness of your flank steak, it may take 3-5 minutes per side to achieve medium. Allow the meat to cool for 10 minutes before slicing across the grain. And if you don't want to use meat, just substitute plain or roasted tofu.

You'll also need some fresh cilantro and lettuce to add to the rolls, just wash and pat dry. I used a mix of baby greens and they worked quite well.

So, once you have your veggies, meat, lettuce, and cilantro it's time to begin assembly. The spring roll wrappers are a Vietnamese dried version, which you can find in most Asian markets. Our Vietnamese friends have always advised us to 'buy the brand with the rose on the package'.



If you haven't worked with these wrappers before, you're in for a treat. You dip them one at a time into warm water for about 10 seconds. They begin to soften and by the time you're ready to roll it up, the wrappers are the perfect consistency (fully reconstituted). The package cost only .99 cents and probably contains 50 or so wrappers -- a bargain meal!



Wet a wrapper and place on your work surface. I begin by adding about 4 or 5 leaves of cilantro, two pieces of asparagus, a piece of carrot, a piece of onion, a strip of meat and a few leaves of lettuce. Place the mix on one half of the wrapper, leaving an inch of space all the way around. Begin rolling and fold the edges inward as you roll. The wrapper will automatically seal itself since the wrapper becomes a bit tacky as it dries. Repeat process about 20 or so times until you're out of filling.

If you don't plan to eat the rolls immediately, cover and store in the refrigerator. The spring rolls will dry out pretty quickly if left sitting out for too long.

Joe was happy when he came home and found this meal waiting for him. I served the spring rolls with a bit of fresh mango on the side. The spring rolls are satisfying, a nice mix of textures and flavors. It's a great way to add a bit of meat without going overboard, you get just a little in each bite.

Continue reading this post ...

Empanadas filled with beef picadillo

Last night, dinner wasn't planned and in all honesty I anticipated reheating leftover pasta. As I finished up my work day, a StumbleUpon friend from Uruguay twittered that he had just eaten spicy empanadas. My stomach grumbled as my eyes lit up. I pinged him for more information. He pointed me to a recipe and I set to work making them :-)


I'm not sure why I am so 'shoot from the hip' with my cooking lately. I haven't been in the mood to plan or think things out, so seem to make whatever strikes me as interesting at a particular moment. I am totally disregarding my bookmarked recipes and am following a stream of consciousness approach. Not sure where this will lead me, but today it brings empanadas.

Every culture has a meat-filled pastry and so far I've made pirojki and my home state favorite, the pasty. Empanadas are common in Spain, Portugal, Caribbean, Latin America, and the Philippines. Each region creates its own version, some are fried while others are baked. The filling can consist of any type of meat and vegetable mixture, some even have sweet fillings. In all honesty, I've never met a pastry I didn't like.

The empanada is surprisingly easy to make, consisting of a simple dough and filling. I used a dough recipe which had high reviews from other users. Instead of making it by hand, I used my mixer to blend the ingredients and to knead the dough. In a matter of minutes I had a beautiful soft dough. The dough must rest for 1 hour before using and will amke ten 6" empanadas.

From the same site with the dough recipe, I found a beef picadillo filling that caught my eye. I searched around to understand what exactly constituted a picadillo -- basically, beef, onion, green pepper, tomatoes, spices, sometimes raisins, sometimes olives. Even Rachel Ray made a 30-minute version. Fortunately I had everything on hand. I adapted a recipe into the following:

Beef Picadillo

1 lb. beef, cut in 1/2" cubes
1 tsp ground cumin
1 tsp oregano
2 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
1 small green pepper, diced
1/2 jalapeño, finely diced
2 tablespoons pimento, diced
1/2 c. water
3/4 c. tomato sauce (8oz can)
1 large potato, diced
1/4 c. chopped green olive
1/2 c. currants
salt/pepper to taste

Heat oil in a pan over medium heat. Add onion, green pepper, garlic, pimento and jalapeño. Saute for 4-5 minutes. Add beef, oregano, cumin, water, and tomato sauce. Cover and simmer on medium-low heat for 15 minutes.

Add potato and cover again, cooking an additional 15 minutes or until potato is cooked through. Remove cover and stir in chopped olives and currants. Boil until liquid is evaporated and mixture thickens. This took only 2-3 minutes, but the time will vary based on your cooking conditions. Season to taste. Set filling aside and allow to cool completely before using.

I removed the dough from the refrigerator and cut into 10 pieces. I rolled each piece into a 6" circle on a floured surface. The dough is soft and extremely easy to roll. Place 1/4 cup or so of the mixture onto one side of the circle. Fold the empty side of the circle over the top. Moisten the edge of the dough with a wet finger, then press the edges together. Using a fork, press down on the edges to crimp and to give them their trademark look.



Place empanadas onto a baking sheet and into a preheated 425 degree oven. Bake for 20-25 minutes or until golden brown. Cool on a baking rack.

The empanadas did not disappoint. The crust is thin, yet firm and tastes similar to a calzone dough. The filling is the star though, spicy and savory, with just a hint of sweetness from the currants. The garlic and bit of olive provide plenty of flavor to the tomato base. I couldn't have been happier and promptly ate a couple (or so) empanadas.

Fortunately, we had plenty left over so I just had one for breakfast with my coffee -- they are good at any time of the day!

Continue reading this post ...

How to make Paneer, a fresh farmer's cheese

Making cheese is one of those things I've always wanted to try. As a baby step, I figured it might be best to start with a simple fresh cheese easily made from common ingredients and without need for complicated devices. Last night, I set to work making Paneer, a type of farmer's cheese common in Indian cooking.

You'll find many resources for making paneer, however FXCuisine provides easy to follow step-by-step instructions. I also referred to Anjum Anand's cookbook in which she follows similar steps. My approach is a mix of both FXCuisine and Anjum Anand.

There are two ingredients to paneer, the milk and an acid. I used a half-gallon of whole (full fat) milk. For the acid, you can use lemon juice (2TB), yogurt (2/3 cup ), or vinegar (1tsp). I opted to use vinegar and depending on the strength of your acid, it may take a bit more. I used about a tablespoon of vinegar.

Begin by heating the milk over medium heat until frothy and nearly boiling. Stir in the acid which will cause the milk to curdle. It should take about 1 minute to occur. If it still hasn't clearly separated, add small increments of your acid until the curdling occurs. I added nearly 1 tablespoon of vinegar before the milk fully curdled. The milk fats will fully separate from the water (whey) and you'll have something like this:



Next, pour the milk mixture into a colander lined with cheese cloth or a clean dish towel. Rinse with cold water. Your cheese won't look too pretty at this point, but instead resembles really wet cottage cheese.



Anjum suggests wrapping the curds in a cheesecloth and hanging from your faucet for 10 minutes to allow it to drain. Before hanging, I urged it along by tightly turning the cheesecloth to wring out as much water as I could. From this photo you'll see the little something extra I did with this batch of paneer ... do you see it?



After 10 minutes, give the ball of cheese another good twist then place the cheesecloth covered ball into the bottom of a colander. Cover with a plate and an added weight. I used a cast-iron pot on top of the plate. The weight will act as a press to remove additional moisture. Allow the cheese to be pressed for about 40 minutes. At this point, the cheese will be firm enough to slice and will retain its shape.

I wanted to play with the flavoring of my paneer. After I poured the curds into the cheesecloth to drain, I rinsed them with cold water as noted above. I then stirred in a tablespoon of finely chopped fresh cilantro. I figured it would get pressed into the cheese and create both flavor and visual interest. I think it worked:



The cheese is ready to eat. It is widely used in Indian stewed dishes since the cheese does not melt. In this way, it can be used similarly to tofu. I'll show you tomorrow what I did with mine :-) The half-gallon milk made about 8-10oz or about 2 cups of paneer.

You can also use the cheese as an appetizer or snack. Simply drizzle with olive oil, cracked pepper, sea salt, and a pinch of red pepper flakes. The cheese is tender and somewhat bland on its own. The cilantro added just a hint of freshness and the added spices perked it up. It makes for a wonderful treat.

Continue reading this post ...

Farida's potato or meat pies, aka Pirojki!

Many of us read food blogs every day and when we come across an interesting recipe or idea we bookmark for our 'to-do' list. Sometimes, we see something so delicious and intriguing that it bypasses bookmarking, all other activities halt, and we immediately begin making it. Such is the case with these Pirojki, a baked dough wrapped around a savory potato-meat mixture.


Just last week, Farida of Farida's Azerbaijani Cookbook posted her recipe for this tasty treat. I couldn't get them out of my mind and yesterday set to working making them. I didn't imagine how irresistible they would turn out to be, but I warn you ... it's hard to eat just one.

Farida provides amazing photos, including step-by-step visuals of preparing the dough and forming the buns. The dough is easy to make and work with, very soft and pliable. Aside from the 1.5 hour rising time for the dough, the Pirojki come together quickly and bake off in 20-25 minutes.

You'll find two filling selections from Farida, one with potato and onion, and another with meat and onion. I debated about the fillings, and seriously considered using a curried potato-pea filling (i.e. similar to a samosa filling). Since Joe isn't a big Indian food fan, nor is he a fan of vegetarian items, I opted to go a different route. I decided to make a filling using both potatoes and meat, but without Indian spices. (yes, I was reading my Anjum Anand cookbook)

Potato-meat Filling
3 medium potatoes, boiled and drained
1 cup (about 6-8 oz.) minced meat of choice
1 small onion, chopped
1/2 tsp. crushed caraway seed
1/2-1 tsp. black pepper
1/2 tsp. salt
1/2 cup chopped cilantro (coriander)
2 tablespoons vegetable oil

Heat pan with oil, then saute meat and onion until meat is cooked through and onions are translucent. Add caraway, salt, and pepper.

Lightly mash the potatoes. I used a red skinned potato and did not peel them. I like the added color and texture of the skins. Add meat mixture to potatoes and stir to combine. Stir in chopped cilantro. Adjust seasoning if needed.



The Pirojki turned out well -- next time, I will do a better job with evenly brushing with egg yolk before baking, but otherwise they are perfect. The bread is tender yet firm while the filling is soft and savory. They make for a perfect snack, but would also work well for lunch or as an appetizer.

Continue reading this post ...

Curry Kettle Corn -- Spicy, Sweet & Salty

Seductively spicy, my curried kettle corn creation (lovely alliteration) started earlier in the week when I made an afternoon popcorn snack. The snack coincided with my recent fascination with Anjum Anand and Indian cookery. I wondered whether I could apply the curry flavors to my popcorn.

I love popcorn and could easily eat it for every meal -- actually, in grad school I did eat it for nearly every meal. It's inexpensive, flavorful and has that delightful crunch that I often crave. Doesn't matter whether it's air-popped or oil-popped, buttered, sweetened, seasoned, or just plain -- I love it all.

In thinking through the spices I intended to use, I decided it would be best to pair them with kettle corn. The added sweetness would counteract any potential bitterness from the spices and would add a nice contrast to the savoriness. I also imagined that the use of turmeric would stain the corn with a beautifully rich yellow color for extra visual appeal.

The result turned out to be delicious. I used *alot* of spices in this and might streamline a bit next time. I didn't use any garlic or garlic powder, but might consider this as well. As I had hoped, the turmeric lent a nice color to the corn and the sugar make a crispy sweet/savory coating.



Curry Kettle Corn
1/4 cup vegetable oil
1/2 cup popping corn

Whole spices - combine into bowl #1
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. red pepper flakes

Ground spices - combine into bowl #2
3 tablespoons sugar
1 tsp. turmeric
1 tsp. garam masala
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
1/4 tsp. ground cloves

Topping
1/4 cup fresh cilantro/coriander, chopped
salt to taste

Quite a few ingredients, eh? Make sure to pre-measure the spices into the two separate bowls as noted.

Heat a large pot over medium heat. Add oil, corn, and whole spices. When corn begins to sizzle, sprinkle with ground spices mixture evenly over the top. Cover pot and shake. As corn begins to pop, shake pot over the burner to keep the corn moving or it will burn.

When popping begins to slow down (do not wait until it has stopped or it will burn), remove pot from heat and pour into a large bowl to cool. The sugary coating will be molten hot at this point, so whatever you do ... do not touch the corn! (yes, I touched the corn)

Allow popcorn to cool for a few minutes before nibbling. Toss with chopped cilantro and salt just before serving.

The popcorn will be a lovely yellowish shade and your kitchen will be filled with a wonderfully fragrant scent. The sugar forms the crispy and sweet coating, while the spices blend into a delightful curry flavor.

The mixture is spicy and the bright taste of cilantro helps to cool the mouth. For most palates, this will be on the spicier end of the scale so reduce or eliminate the red pepper flakes as desired.

I could not stop eating this. I seriously love popcorn and this flavor combo worked for me.

Continue reading this post ...

Chewy and sweet red bean mochi

My pantry holds the goods for many recipes I hope to make, some get made while others do not. I bought a box of mochiko (sweet rice flour) and azuki beans (dried red beans) with the intent of making mochi. They've sat in my cupboard for some time, just waiting for their day in the spotlight.

I fell in love with the texture of mochi several years ago. A sweet filling surrounded in a chewy, soft dough - what's not to love? Common to the Japanese, mochi are quite popular and can be found in nearly every Asian market.


The azuki beans (aka adzuki) are small, dark red beans typically made into a paste and sweetened. The red bean paste is common in many Chinese desserts and pastries. The bag said to soak them overnight, but since I'm horrible about planning ahead, I skipped this step entirely. I placed 2/3 cup of the beans into a pot and covered with water. I simmered in a covered pot for 1.5 hours and had to add more water midway through cooking. You want the beans to be soft.

Drain the beans and place into a blender. Puree beans then scoop into a bowl and stir in 1/2 cup sugar. The beans were thick but when the sugar was added they become much more moist, almost runny. The next step will remove the moisture and create the correct paste-like consistency.

Heat a skillet over medium heat with a few tablespoons vegetable oil. Pour in the bean mixture. Using a spatula or spoon, move the mixture around in the pan. Continue to stir until the mixture turns into a thick paste. It will also darken to a deep purple-red color. Remove from heat. Once it has cooled, place into a bowl and refrigerate.

You can also buy red bean paste in a can from an asian market. I figured I should try making it before buying a prepared version. It turned out to be easy enough to do.

Now for the chewy dough, which has mesmerized me. Once again, it's quite simple to make, it just uses ingredients that aren't common to Westerners. You need to use mochiko, also known as sweet rice flour or glutinous rice flour.

Mix 2 cups mochiko with 1 cup sugar, then add 1 3/4 cup warm water. Stir to form a batter. Pour into a heatproof bowl and place into a steamer for 30-40 minutes or until the dough is firm and set. Aside from steaming vegetables, this cooking technique may not be too familiar to some. You can use any type of steamer that you may have. My bamboo steamer was too small for my bowl so I used my wok and covered it with a lid.

The dough will be a white sticky blob. Allow it to cool so you can handle it. In the meantime, take out your red bean paste and form teaspoon sized balls. The paste is firm enough to easily work with. In a flat dish, like a pie plate, put 1/4 cup cornstarch. Cornstarch is used to dampen the stickiness of the dough. It's not optional -- it's required. The dough is the stickiest thing you'll ever encounter.

When the dough has cooled, scoop a golfball sized piece of dough and drop into the cornstarch. Lightly toss to coat the outside of the ball so you can handle it. Roll the dough into a ball, then flatten to form a 3" circle. Place the red bean paste in the center and pinch edges together to seal. Roll the ball in the cornstarch once again, then roll between the palms of your hands to create a ball shape. Repeat until done. Makes ~2 dozen.

Mochi can be left at room temperature for a few days or refrigerated for longer keeping. I put mine in the fridge because I like the extra chewy texture it creates. They turned out perfectly and taste like the real thing. Mochi can be served as dessert but also work perfectly for snacking (um, like right now).

Now that I know how to make them, I'm anxious to play with the flavorings and fillings. Some mochi come in different colors or are flavored with green tea, cocoa, etc. Ice-cream mochi are to die for, instead of red beans the dough is wrapped around a ball of ice-cream to make a treat so much better than an ice-cream sandwich!

Continue reading this post ...

Chinese tea eggs for Easter

Well, they aren't exactly the brightly colored Easter eggs that are so common in the US. These 'tea eggs' are actually a classic Chinese snack food sold by street vendors and at cafes. Easy to make, the eggs are boiled in a flavorful mix of black tea and spices. I made these yesterday afternoon and put them in the fridge to snack on today. Unfortunately, I'm not sure how many are left ...


Making tea eggs is simple, although the eggs must simmer in a liquid for up to 2 hours. The marinade varies from household to household, but generally contains black tea, soy sauce, and spices. I also throw in a bay leaf.

Tea eggs
6 eggs
3 tablespoons soy sauce (I use dark soy sauce)
1 teaspoon salt
1 tablespoon black tea
5 star anise pods
1 teaspoon chinese 5-spice
1 teaspoon cracked peppercorns
1 bay leaf

Begin by placing eggs in a pan and covering with cold water. Water should be 1" over the eggs. Cover and bring to a simmer, simmering for 2 minutes.

Remove eggs and gently crack the outer eggshell, but do not remove the shell. This allows the spices to seep into the egg white and to stain the eggs with a spiderweb design. I got a little carried away and cracked them alot. The two darker eggs in my photo are due to the eggs bursting out of the shells while cooking.

Place cracked eggs back into the water and add remaining ingredients. Cover and simmer on low for 2 hours. Drain and allow eggs to cool before peeling.



If you don't have loose black tea leaves you could also use a tea bag. Green tea isn't used as can turn too bitter on the eggs.

For stronger flavored eggs, it's simply a matter of increasing the amount of the ingredients. I find this recipe yields a subtle flavoring that compliments the egg and isn't overpowering. It leaves a nice medium staining on the eggs which gives a nice presentation as well.

While they may not be as pretty as the traditional Easter eggs, they'll taste alot better!

Continue reading this post ...

A gift of 12-year aged sharp cheddar

A week or so ago I went through an 'orange' phase due to our abundance of fresh oranges. A foodie friend from Wisconsin (Paula) mentioned that she could use a little sunshine to brighten her day. So, I sent her a gift box containing my orange marmalade, candied citrus peel, an orange cake, and a few of Geggie's amazing shortbread.

Yesterday, I received a thank you gift from Wisconsin including this amazing 12-year aged sharp cheddar and the most amazing fresh spinach you've ever seen (more on that another time). Clearly, I made out best in this deal :-)

Paula raved about the cheese from Hook's Cheese Company, a local maker of traditional and artisan cheeses. The company is family-run and owned by husband and wife team, Tony and Julie Hook. In 1982, Hook's Cheese Company won a world championship award for their colby. I'm glad Paula supports her local cheesemakers who create such high-quality, handcrafted products.

The aged cheddar I received is absolutely amazing. I'll admit that although I love cheese, I cannot claim to be an expert in the field. However, I do know what I like and this cheese is strikes me as superb on all accounts. The texture is slightly crumbly and clearly different from an un-aged cheese. The intensity of the cheddar flavor is apparent and the consistency smooth and creamy. My grandfather loved sharp cheddar and this cheese brought back many good memories as well.

I am pacing myself to occasional small nibbles as I want the cheese to last as long as possible. Last night, I opened a Cabernet Sauvignon and nibbled on the Hook's aged cheddar, it was a match made in heaven. The bold red wine balanced well with the intense flavor of the cheese.

A big thank you to Paula for such a lovely gift and a super big thank you to the masterful cheese artisans, Tony and Julie Hook, for making such wonderful cheese. I don't see that Hook's Cheese Company has a web site, but I've provided their contact information below. Hook's cheese is distributed to finer cheese stores across the nation, so keep an eye out for them!

Hook's Cheese Company, Inc.
320 Commerce St.
Mineral Point, WI 53565

Phone: (608) 987-3259

Store Hours: Fridays: 4:00 a.m. - 3:00 p.m.
OR at the Dane County Farmers' Market

Continue reading this post ...

Avocado and green pea hummus

About a week ago, I stumbled upon the Weekend Cookbook Challenge being hosted this month by Foodiechickie. The event will center around cooking from a Nigella cookbook -- fortunately, I received Nigella Express for Christmas.

Nigella is one of those people who seems down to earth. Granted, maybe she smacks her children about the house all day, who am I to really know, but there does seem to be something very genuine about her. She is warm and inviting, making one decadent dish after another.

Pre-diet, I made the Holiday Hot Cake from Nigella Express, a sweet and sticky pudding cake. It was delightful and did not disappoint. Since I'm trying to eat healthier, I knew I might be challenged to find something suitable. I remembered a dip called Avocado and Green Pea Hummus which sounded intriguing. The photo in the cookbook made the hummus look a mysterious minty green ... and I wondered how the ingredients would actually achieve this. I decided to put it to the test this afternoon as light snack to nibble on until dinner.

Avocado and Green Pea Hummus

1 ripe avocado
2 tablespoons lime juice
1/2 clove garlic, minced
2 4.9 oz. cans sweet green peas, drained
1 teaspoon kosher salt or 1/2 teaspoon table salt
Small rounds of pumpernickel or whole grain bread

Spoon out the avocado flesh and put into a food processor. Add the lime juice and garlic. Add the green peas and salt, then process until you have a 'kermit-colored puree'. Dollop onto small pieces of bread and eat!

First off, it couldn't be much simpler. The taste is light and refreshing, perfect for entertaining or as a light snack. The color turned out a classic pea green which I anticipated. If made with fresh or frozen peas, I likely could have avoided this. Regardless, it tastes great.

Next time, I might add a bit of seasoning, maybe a dash of cayenne for some heat. The amount of garlic could be bumped up a bit -- currently, it's very much in the background.

You might also like these posts:
Heart healthy fava bean dip
How to make pita chips
Jazzin' up parmesan crisps
Nigella's breakfast bars

Continue reading this post ...

My take on 'Big Sur Power Bars'

I'm still feeling a little under the weather but decided to make Heidi's Big Sur Power Bars to hopefully give myself a boost of much needed energy. We ran errands today and did some light shopping at Whole Foods where I found all the healthy ingredients needed (i.e. brown rice crisp cereal).

Ever since I read Heidi's recipe I've been thinking about how I would customize the power bars. My parents have been visiting since before Christmas and they brought me about 2-3 pounds of hickory nuts from our farm in Michigan (see pic to right -- it's the view from behind our house/barns). I've never ever seen hickory nuts for sale anywhere, but on our farm we have 2 mature trees. The nuts have a maple-like flavor, very distinct and delicious. We used them to make hickory nut pies, hickory nut ice cream .... the list goes on and on.

My parents pick the nuts off the ground in the Fall, then shuck the nuts during the winter while they watch TV. The nut shells are incredible hard to crack and you have to use a small metal tool to pick out the nut meats, so it's with great honor I have so many stashed in my freezer. I replaced the pecans for hickory nuts in the original recipe and paired them with slivered almonds.

Per Heidi's recipe, I mixed the nuts and coconut on a baking sheet. I opted to include 1/4 cup flax seed to the recipe and added the rolled oats to the baking sheet. I figured it couldn't hurt to toast the oats as well.

When it came time to add the cooked syrup to the dry ingredients, I added 1 cup of dried blueberries and a teaspoon of cinnamon. Since I was using cinnamon, I didn't use the espresso powder. The aroma at this point was near intoxicating. I stirred everything together and placed into the greased pan. I toasted 1/3 cup sesame seeds and pressed them firmly into the top. Then, I tried to keep myself busy while they cooled ... I hate being patient :-)

The end result was a very very very yummy power bar, chewy and sweet. I made them in a 9x13 pan, then cut into 36 pieces. I wanted smaller servings so I could take them to my brother's Super Bowl party tomorrow. I decided to go Martha Stewart on the power bars and individually wrapped them in wax paper. I think they make a perfect sweet treat to nibble on during the game. I'll admit, I have no clue who is even playing in the game. I'm going to spend the day eating and watching the TV commercials!

UPDATE (2/5/08):
The family, both young and old, loved the power bars! The sesame topping received the most comments, everyone enjoyed the toasted nutty flavor it brought to the bar. I will make them again -- I've had a hard time keeping my hands off them. There's one left and I'm trying to hold out another day before eating it ... just so it lasts a little bit longer.



As a re-cap, here's the recipe with my adjustments:

Power Bars
adapted from 101cookbooks.com, Big Sur Power Bars

1 tablespoon butter
1 cup hickory nuts, chopped
1 cup slivered almonds
1 cup dried blueberries
1/4 cup flax seed
1/3 cup sesame seeds (raw)
2/3 cup shredded coconut (unsweetened)
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
1 teaspoon cinnamon
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Grease a baking sheet with the butter. I used a 9x13 pan in order to yield 36 small bars.

On a rimmed baking sheet toast the hickory nuts, almonds, coconut, oats, and flax for about 7-9 minutes, or until coconut is golden brown. I stirred it twice during the baking to make sure everything baked evenly. Place the baking sheet ingredients into a large mixing bowl and add the blueberries, cinnamon, and brown rice cereal.

Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn -- remove from heat when they become golden in color.

Combine the rice syrup, sugar, salt, and vanilla in a small saucepan over medium heat and stir constantly as it come to a boil and thickens -- about 4 minutes. Pour syrup over the dry mixture and stir until evenly incorporated.

Spread into the prepared pan. With buttered hands, pat the mixture into place in the pan. Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. I found it easiest to tip them out of the pan before attempting to cut. Wrap individually in parchment paper (I was out, so used waxed paper).

You might also like these posts:
Nigella's breakfast bars
How to make pita chips
Jazzin' up parmesan crisps

Continue reading this post ...

Jazzin' up parmesan crisps

Well, you're looking at my lunch for today -- the result of an eBay purchase of 2 aluminum baking sheets that arrived this morning. I decided parmesan crisps would be a nice way to christen the pans and make for a flavorful side to my lunchtime salad.

I am still inspired by my olive oil cracker baking over the weekend where I seasoned the crackers with a variety of toppings, so I wondered how well the approach would work on the crisps. After making the mounds of ground parmesan, I sprinkled some with sesame seeds, freshly ground black pepper, and while others received a dusting of herbs d'provence.

Parmesan Crisps
6 tablespoons grated parmesan
Any mix-ins that you desire (i.e. black pepper, sesame seeds, herbs)

Heat oven to 400 degrees. Place 1 tablespoon in a mound on a silpat/silicone mat lined baking sheet. Space the parmesan mounds 1 " apart. Sprinkle mounds with any desired toppings -- I used about a 1/4 teaspoon per mound. Bake for 3-5 minutes or until golden brown. Each crisp is considered 1/2 point on the Weight Watcher's system (toppings for the crisps were not factored in)

So, with the crisps underway I hadn't given any thought to what my salad would be. I didn't want to use the same old bottle of dressing I'd been using, so decided to play with make a low calorie vinaigrette dressing. I surprised myself with the following -- yes, it looks like mud or chocolate pudding, but it actually tastes quite good. It's slightly thick, so works perfectly as a fruit/veggie dip or creamy salad dressing.

Blueberry Thyme Vinaigrette
1 tablespoon fat-free cream cheese
1 tablespoon sugar-free blueberry preserves
1 tablespoon balsamic vinegar
1/4 teaspoon dried thyme
Dash of cayenne
Salt and pepper to taste

Heat preserves and cream cheese in microwave for 20-30 seconds to soften. Remove and whisk in the vinegar and thyme until smooth. Season to taste. 25 calories, 0 fat, 0 fiber = nearly 1 point on Weight Watcher's program.

I'm still nibbling on my last remaining crisp. They are so wonderful ... I don't want them to end.

You might also like these posts:
How to make pita chips
Asparagus Rice Salad

Continue reading this post ...

Weekend blog reading: Olive Oil Crackers

I spent some time catching up on other food blog sites -- it's fun to see what others are doing. I was excited to see that Heidi of 101 Cookbooks recently posted a recipe for Olive Oil Crackers -- they looked amazing. I love all types of crackers and have been thinking about trying to track down a good recipe. Well, as fate would have it, I didn't need to look any further!

The dough is constructed quickly from olive oil and flour. Although the recipe calls for both semolina and a white whole wheat flour, I used what I had on hand -- all purpose flour and whole wheat flour. I used the same ratios as in the recipe. The dough turned out a medium tan color and was easy to knead.

I'm horrible and rolling doughs, especially when they need to be evenly thin. Fortunately, I have pasta roller attachments tucked away in a drawer and it's been ages since I dusted them off. I'm glad that Heidi mentioned this because I'm not sure if I would have thought to use them. They worked perfectly and without much effort on my part.

I used the lasagna roller attachment first and only rolled the dough to a #2. I didn't want the crackers to thin and this seemed to be the thickness I desired. I sliced the sheet into 1" strips then brushed lightly with a garlic infused olive oil before applying my toppings.

One batch received sesame seeds while the another received caraway seeds. A third batch I dusted with poultry seasoning and cracked black pepper. All of them received a little sprinkle of sea salt too. They baked for about 6 minutes until nicely browned.

The dough makes alot of crackers if you're cutting them into strips as I did. I wondered what would happen if I used my fettuccine attachment, so I gave it a whirl. I placed the thin strips on my baking sheet and sprinkled with a combination of: ground cumin, ground chipotle, chili powder, and garlic powder. The result were perfectly crisp cracker 'straws'. And to be honest, they by far were the best batch. These would be perfect stand in a glass next to a big bowl of hummus .... yum.

You might also like these posts:
How to make pita chips
Jazzin' up parmesan crisps

Continue reading this post ...

Asian Pears: a crispy, sweet 0 point snack

Whether you're on a diet or not, eating healthy is something we all try to do from time to time. I find myself easily bored with the common fruits and vegetables, so try to go outside of my comfort zone to try new things.

I became aware of asian pears a couple years ago and have had a love/hate relationship with them. Sometimes they are flavorful, sometimes they are bland -- I think it depends on the variety etc. Generally, the smaller ones seem to taste best. I've always found them at the chinese market and now see them popping up at Costco and Safeway grocery stores. However, the price can be staggering. At Costco I bought an 8 pack for $7 while Safeway was charging $3.99 per pear. Yikes!

Typically, the pears are protected in a foam mesh, which I find kind of funny. Unlike common pears in the market, asian pears are firm and don't get soft. If anything, they may strike you as being too hard upon first touch. Don't let that fool you, they are meant to be crisp and will remain firm.

Simply split the pear in half and remove the core -- I haven't tried them in any baking so far. The flesh is firm, crisp, and quite juicy. The flavor is subtle and as I've noted, seems to vary from pear to pear.

And, for folks on the Weight Watcher's plan, asian pears are a 0 points food! And, for everyone, asian pears are a healthy snack -- so eat up and enjoy!

Continue reading this post ...

Nibbling on bite-sized orange cakes

I successfuly remembered the time change this morning, and really needed the extra hour. Instead of making breakfast, I think we'll go out later for casual dim sum. The coffee just finished brewing and we'll probably have one of my favorite asian snacks to take the edge off our hunger.

There are many different brands, the one I have right now is called Imei, but every asian market should have these wonderful little bites of cake. The english writing on the package will be simply 'orange cake'. The cakes are maybe two bites in size, or one big bite for a mouth like mine :-) The flavors are usually pineapple, strawberry, or orange. While shopping this weekend, I decided to try orange ... and it's good. As you see from the picture, the cakes come individually wrapped -- three's something about this formality which I like. The cake is dense and buttery, with the slightly chewy sweet filling in the center.

Although it would be easy to eat a handful or so of these cakes, one with coffee should be enough for this morning. I don't want to eat much before dim sum ... mmmm, I can hardly wait.

Continue reading this post ...

How to make pita chips (and devour them)

I had forgotten that a package of pita bread was tucked away on a shelf in the refrigerator. I came across it last night while making dinner. I don't remember exactly when I purchased it, but it didn't appear to be sprouting anything green or fuzzy. I must have committment issues with finishing foods, and always have half a package of something laying around.

I decided to take the opportunity to make something useful of the pita bread before it was lost once again to the nether regions of my fridge. Crispy, crunchy pita chips seemed like the best, no fuss option.

I stacked up the four pitas and cut them into quarters, then disected each quarter into thirds. For those of you counting along, 48 triangle pieces in total. Then, I dumped them onto a large cookie sheet where there was enough room to spread them into a single layer without too much overlap.

I poured about 1/4 cup olive oil over the pita pieces and tossed with my fingers to evenly coat every piece. Next, I sprinkled with 1 teaspoon garlic powder, a few twists of black pepper, and a pinch or two of salt. One more toss with my fingers to get the spices all over each piece.

You can see there are many possiblities for flavoring -- I'm a big garlic fan, so decided that was best for last night. In the past, I've tried out red pepper flakes, cumin, chipotle pepper, and various italian spices. A sprinkle of parmesan isn't bad either. But, I always return to just garlic.

I set the oven to 350 degrees and baked for 7 minutes. Then, I took out the pan and flipped the pieces, baking for an additional 7 minutes. At this point, they were nearly done so I turned off the oven and let them set for another 30-60 minutes while I finished making and eating dinner.

The chips turned out perfectly crisp, no moisture remained and they were nicely browned. I placed into an airtight container and have been munching on them every since. There aren't too many chips left ... and I have really bad garlic breath :-)

Continue reading this post ...

Heart Healthy Fava Bean Dip (recipe)

Eating healthy doesn't sound sexy and I'm not sure why. You often hear complaints that healthy good doesn't taste as good or that it's not as filling. I beg to differ on both points and challenge everyone to try making a healthy meal this week -- whether it's a simple salad, roasted vegetables or something more complicated.

My father had an emergency quadruple bypass heart surgery a few years ago while visiting us at Christmas. It was a scary event for our family, and it's things like this that make you evaluate the food choices you are making each day.

The following healthy recipe comes from a finger food book that I adore. It's nearly 400 pages long, provides pictures for each recipes, and contains some of the best finger food recipes. It's the first cookbook I open when throwing a dinner party.

This dip blends high-protein, high-fiber beans with a blend of fresh garlic, spices, olive oil, and lemon juice to create a thick and delightful dip for dunking flatbread. Enjoy!

Fava Bean Dip
from Finger Food: Bite-Sized Snacks to Share with Friends (Laurel Glen Little Food Series)

1 cup dried fava beans
2 cloves garlic, crushed
1/4 teaspoon ground cumin
1 1/2 tablespoons lemon juice
1/3 cup olive oil
2 tablespoons chopped, fresh Italian parsley
Flatbread, for serving

Rinse beans well, then place in a bowl, cover with 2 cups water and allow to soak overnight.

If using peeled beans, transfer them and their soaking water to a large heavy-bottomed sauce pan. If using unpeeled beans, drain, then add to the saucepan with 2 cups fresh water. Bring to a boil, cover, and simmer for 5-6 hours. Check water level and add hot water as needed to keep beans moist. Do not stir, but shake the saucepan occasionally to keep the beans from sticking. Set aside to cool slightly.

Puree the contents of the saucepan in a food processor, then transfer to a bowl and stir in the garlic, cumin, and lemon juice. Gradually stir in enough olive oil to give a dipping consistency. As mixture cools, it may thicken. You can stir in a little warm water to return to dipping consistency.

Spread over a large dish and sprinkle with parsley. Serve with flatbread cut into triangles. Serves 6.

*picture from Finger Food
------------------------------------

This recipe is participating in 'The Heart of the Matter: Eating for Life' online event sponsored by Lucullian Delights.

Continue reading this post ...