Culinary Goods

This recipe came from Fine Cooking, and these quesadillas were great. I followed the recipe pretty close, but I did add black beans and frozen corn. Without the protein from the beans, I don’t think you’d fill up. I also served it with guacamole—yumm. I give these an 8.   2 small fresh poblano chiles 1/2 cup loosely packed fresh cilantro 1 Tbs. plus 2 tsp. vegetable oil 1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups) Kosher salt and freshly ground black pepper Four 8-inch flour tortillas 2 cups grated Monterey Jack cheese (about 8 oz.) 1/2 cup sour cream Roast the peppers: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs). Immediately after roasting,...

I altered this recipe that I blogged last week and made it better by adding peanut butter. Here is the original, and here are my alterations in bold: Larabars makes 6 large bars. adapted from http://floridahillbilly.com 1 1/4 cup medjool dates, pitted (2 cups) 1/2 cup raisins – leave these out 1 cup almonds (50% peanuts) 1/4 cup walnuts 1/4 cup cashews 1/2 tsp of vanilla 1 TBSP Cinnamon (I left this out) huge scoop of peanut butter 3/4 cup chocolate chips Add all ingredients to your food processor and pulse until fulling incorporated. Spread into an baking dish lined with parchment and freeze for 1 hour before cutting.  Store in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to 6 months. Mine made a full 9x9 pan this time, and I had to process it in 2 separate batches because it was so thick. Altered slightly from the original, Retrieved from http://whatsfordinner-momwhatsfordinner.blogspot.com/2013/05/raw-vegan-cinnamon-ro...

  Yep, I put balls in the title, Stef. Bite me. I used your original recipe for Chocolate Coconutty Clusters and changed it up a slight bit. Here is what I did differently listed in bold. I give them the same rating. Chocolate Coconutty Clusters Ingredients {Makes a small batch, about 6-8 small balls} 1/4 cup honey ( I reduced this slightly) 1/4 cup peanut butter 1/3 cup semi-sweet chocolate chips (or dark) 1/2 cup rolled oats 1/4 cup almonds, crushed (I used pecans) 1/8 cup ground flax seed 1/8 cup sunflower seeds (like you, I added coconut) Mine weren’t chocolaty enough, so I might add a Tbs. or so of cocoa powder next time. Directions Melt peanut butter and honey in a pan over medium heat. Add remaining ingredients. (To crush whole almonds, I place them in a ziploc bag on a cutting board and crush with rolling pin.) Stir with spatula for a couple minutes to combine until chocolate thoroughly melts. Remove from heat and let sit in pan at least 10 minutes to coo...

  Maple Bars 1 ½ cups milk 1/3 cup shortening 4 T. sugar 2 tsp salt ¼ cup lukewarm water 2 tsp. cinnamon 2 (1/4 oz.) envelopes yeast (2 tsp. yeast) 2 large eggs, beaten 4 ¾ cups flour (Rebecca added way more—1 cup or more) Icing 1/3 cup butter 1 cup packed brown sugar ¼ cup milk 1 ½ cups powdered sugar 2 tsp mapleine In saucepan, scald milk, add shortening, 3 T. sugar, salt, and cinnamon. Stir to combine and cool. In mixing bowl, add water, yeast, and remaining 1 T. sugar. Let sit for 5 min. After yeast is foamy and milk mixture is lukewarm, add eggs to yeast mixture. Then add milk mixture to yeast and gradually add flour. Let mixer knead dough for 3-5 minutes. Let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1” thick. Cut the rectangle in half, and then into 6 pieces for a total of 12. Put on a jelly roll pan and let raise for about 20 minutes. While they are raising, preheat oven to 425. Bake bars for about...

Yep, this is what the sauce looks like after it’s so good that you eat it all up, by the heaping spoonful, which is what we did. So, this recipe is from Rebecca. I give it an 8, and my only complaint is that it tasted like cocoa, which makes complete sense. The sauce will taste like the chocolate you use, so it was like the frosting from a Texas sheet cake in a runny form. It was still great, but I think that I might experiment with using actual chocolate, think Callebaut, and vary the flavor that way. For a fast, tasty sauce though, this was fantastic.   1/2 cup cocoa 3 cups sugar 1/2 tsp. salt. 1 cube butter 1 can evaporated milk vanilla   Melt butter with can of milk over stove, then add the powdered ingredients. Boil for 3 minutes, then add 2 tsp. vanilla. I added a handful of Callebaut callets, and I think that made it even better than if I had left them out.

Recipe: skinnytaste.com. Picture: skinnytaste.com So an in online instructor, I feel the compulsive need to cite things so I can give credit where credit is due. These did come from skinnytaste.com, which is a website I want to explore even more now that I have discovered it. I made these a few weeks ago and really liked them, but it could be because I added sugar to it. This recipe calls for Frank's hot sauce, and if you mix that with brown sugar, it becomes scarily close to the Winger's sauce that they use on their wings. So this recipe would be a lot healthier if you made it as is, but I had to change that up a bit. I'll label it as "healthy" and "low-carb", but again, that's only if you leave the sugar out of it. The dressing I used for this was the leftover dressing I had from when I made the southwest chopped salad dressing with cilantro dressing back in June. I thought it went great with this and the Greek yogurt complimented the meat p...

This recipe was fast, easy, relatively healthy, and pretty tasty. It came from Annie’s Eats, which is usually a sure bet. I give it an 8. I cut the vanilla in half for some unknown reason, and it was still great. Peanut Butter Smoothie Yield: about 2 servings Ingredients 1 cup low-fat greek yogurt 6 tbsp. creamy peanut butter ½ peeled banana, frozen* ½ cup old-fashioned oats 1 cup ice 2 tsp. vanilla extract 1 tbsp. honey Chocolate syrup , for serving (optional) Directions Combine all ingredients in a blender or food processor.  Blend until completely smooth and well mixed.  Serve with a drizzle of chocolate syrup, if desired. *Add up to 1 whole frozen banana if you like.  We felt this made the banana flavor too prominent when we were hoping for a more pure peanut butter taste. retrieved from http://www.annies-eats.com/2013/06/19/peanut-butter-smoothie/