Monday, November 13, 2017

Spaghetti & Meatball Cupcakes

500 Recipes posted!! WooHoo!!
That's a milestone!

Okay, so this one really isn't a new recipe...just an idea I saw and had to try. :) And it uses and combines some of my already-posted recipes...

Every November, I hold a "Cupcake Wars!" event for my high school culinary students. They come up with some creative ideas. I -- of course -- can't compete, but they always inspire me. So this year I made a batch of mock Spaghetti and Meatball Cupcakes just for fun.

I used the olive oil cake recipe, vanilla butter cream icing piped on in a messy pile, chocolate crisped rice cereal (cheap knock-off version of Cocoa Krispies or Cocoa Pebbles) shaped into 'meat'-balls, with raspberry jam/syrup drizzled over the 'meatballs' as marinara, and a dusting of grated white chocolate for the look of parmesan.

Just fun!

Wednesday, November 1, 2017

Pumpkin Cinnamon Swirl Bread (Whole Wheat)

I got this recipe from another FCS teacher. (Family & Consumer Sciences) It's good, but I may fiddle with it a bit. The bread was very dense (could be the yeast wasn't really fresh?), and with only a half cup of pumpkin, that flavor doesn't come through as much as I'd like. But it's a good starting point.

2 tsp yeast
¾ C warm water
¼ C brown sugar
2¼ C flour
1½ C whole wheat flour
1 C quick rolled oats
½ t ginger
1 tsp cinnamon
1 tsp salt
½ C pumpkin purée
2½ T maple syrup
2½ T butter, melted
1 egg
Swirl filling:
3 T butter, softened
½ C brown sugar
1½ tsp cinnamon

Stir yeast and brown sugar into warm water in bowl of a stand mixer; let sit 5 minutes. Meanwhile, mix flours, oats, spices and salt in one bowl; stir together pumpkin, maple syrup, melted butter and egg in another.

Add half of flour mixure to yeast, then add egg mixture, then remaining flour mixture. Knead -- in mixer or by hand -- until dough is smooth and elastic (about 10 minutes). Lightly coat with oil and place in a bowl, in a warm place until doubled (about an hour).

Lighlty coat a loaf pan with non-stick cooking spray. Punch down the dough and roll dough out to a rectangle, roughly 9x15". Spread with 3 T butter; sprinkle with brown sugar and cinnamon. Starting with a short edge, roll dough into a log pinching the seam to seal. Place log into loaf pan. Let rise 40 minutes.

Pre-heat oven to 375. Bake 45 minutes or until goalden brown.

Cool 15 minutes in pan before removing to wire rack to cool compeltely.

Sweet Potato Hash Browns

Serves 4

2 large sweet potatoes
salt, to taste
2 eggs
1½ tablespoons olive oil
1 cloves garlic, minced
1½ teaspoons smoked paprika
1 Tablespoon brown sugar
½ teaspoon rosemary, finely chopped
¼ teaspoon black pepper

Preheat oven to 400°F.

Peel and grate sweet potatoes. Place sweet potatoes in bowl; sprinkle with salt. Mix, and let stand 20 mintues.

Squeeze or strain moisture from sweet potatoes (use a strainer, or use a towel to 'wring' the moisture out); return to bowl. Mix with the egg, garlic, paprika, onion powder, rosemary, black pepper, and another pinch of salt.

Line a baking sheet with parchment; divide sweet potato mixture into 4 portions; shape and press to ½" thickness.

Bake 20-25 minutes until browning at edges. Let cool to set (approx 15 min). Best served warm.

Delicious with sour cream & brown sugar dipping sauce: mix ½ C sour cream with 2 T brown sugar; add a dash of hot sauce or sriracha if desired.

Saturday, October 28, 2017

Olive Oil Cake

There are a variety of different olive oil cake recipes around. This is a personal adaptation, borrowing from a few different recipes. I wanted an option that was not overly strong on the lemon flavor (or orange...some recipes include orange zest as well). Of course, if you want to boost the lemon flavor, increase the amount of zest or drizzle the cake with a lemon juice and powdered sugar glaze.

4 eggs
1 C sugar
1 T lemon zest
1¾ C flour
1½ tsp baking powder
¼ tsp salt
½ C butter
¾ C olive oil
3 T cream

Preheat oven to 350° F. Grease and flour a 10" round (or a 9x9" square), or lightly coat with non-stick cooking spray.

In mixing bowl, beat eggs with sugar and zest until pale and thickened.
While it's beating, combine flour, baking powder and salt in one bowl, and butter olive oil and cream in another.

Add dry and wet ingredients, alternately (begin and end with dry). Pour batter into prepared pan. Bake approximately 30 minutes, until cake is lightly browned and pulls away from sides of pan.

Let cool. For a light, clean cake... simply dust with powdered sugar to serve. Of course it's fine to dress it up with whipped cream, some fruit compote or other icings...

Monday, October 23, 2017

Cauliflower Hash Browns

Makes 6  5" hash brown patties, or 12-18 mini patties

1 large head cauliflower
2 egg, lightly beaten
½ C Parmesan cheese
¼ C scallions
¼ C chives
3 cloves garlic, minced
2 T olive oil
1 T dried basil
1 tsp salt
½ tsp black pepper

Optional: dipping sauce(s)

Preheat oven to 400°F.

Grate cauliflower. Thinly slice scallions. Finely chop chives. Grate Parmesan.

Place cauliflower in bowl; sprinkle with ½ tsp salt. Stir; let stand 20 minutes.

Squeeze or strain moisture from cauliflower (use a strainer or use a towel to 'wring' it out); return to bowl.

Stir in egg, cheese, chives, garlic, olive oil, basil, black pepper, and remaining ½ tsp salt.

Line baking sheet with parchment; coat lightly with non-stick cooking spray. Divide cauliflower mixture into 6 portions on tray; shape and press to about ½-¾" thick.

Bake 35-40 minutes, until golden brown. Let cool to set (about 15 min).

Best served warm -- with dipping sauce(s) if desired.

Aloha Berry Fruit Smoothie

Yield: approximately 6  8-ounce servings

1½ C apple juice
1 tsp vanilla
1 C carrots (shredded)
1½ C raspberries
1 C frozen blackberries
1 C frozen mango

Place all ingredients in a blender, with hard/frozen fruits on top. Blend until smooth; stop blender as needed to push solids toward bottom.

Favorite Fruit Smoothie

Yield: Serves 4

2 C of frozen fruit (peaches, bananas, mango, strawberries, melon, blackberries, raspberries...)
1 - 1½ C vanilla yogurt
1 C milk or apple juice
1-2 T sugar or honey (optional)

Blend until smooth; stop as needed to push down solid ingredients.

Groovy Green Fruit Smoothie

Yield: Seves 2
This one comes from my friend Joelle at NVHS...

1 banana
1 C green grapes
6 oz vanilla yogurt
½ apple
1½ C spinach leaves

Cut the banana into chunks; peel, core and chop the apple.
Place all ingredients in blender; blend until smooth, stopping as needed to push down solid ingredients.

Tropical Tango Fruit Smoothie

Yield: approximately 6  8-ounce servings

½ C pineapple juice
2 C watermelon (cubed)
2 C frozen mango
½ C very ripe banana

Place all ingredients in blender -- frozen fruit on top. Blend until smooth; stop blender as necessary to stir fruits and push solids toward the bottom.

Tuesday, October 10, 2017

Ginger-Peach Tarts

I made mini-tarts recently, but the same thing can make a whole pie.

Pie Filling Ingredients
1  9" pie crust or 24 mini tart shells (2½")
5 C peaches, small diced (about 5-6 peaches; for a full pie, peaches can just be sliced)
2/3 C sugar
1/3 C flour
½ tsp cinnamon
1 tsp ginger
1 tsp lemon

Topping Ingredients:
½ C flour
½ C brown sugar
½ C quick oats
¼ butter, very soft
½ tsp salt

Preheat oven to 400°F.

Mix sugar, flour, cinnamon and ginger in a bowl. In a separate bowl, sprinkle lemon juice over peaches. Pour flour & sugar mixture over peaches and gently toss to coat. Spoon peaches into tart shells, dividing evenly.

Combine all topping ingredients, blending until mixture resembles coarse crumbs. Divide and spread evenly over tarts (or pie). Place mini tarts on baking sheet. Bake 25 minutes or until crust edges are well browned (whole pie should bake 40-45 minutes).

Serve with fresh whipped cream and a dusting of cinnamon.

Saturday, September 30, 2017

No Bake Cookies

Quick & easy! Often the first recipe I have my Foods students make...

Yield: 2 dozen cookies

2 C sugar
½ C milk
¼ C cocoa powder
½ C butter (1 stick)
1 tsp vanilla
½ C peanut butter
½ tsp salt
3 C quick oats

Combine sugar, milk, cocoa powder and butter in a large saucepan. Cook over medium-high heat until mixture boils for 1½ minutes, stirring constantly.

Remove from heat; quickly add vanilla, peanut butter, salt and stir. Add oats and stir together. Mixture will be semi-stiff.

Drop by spoonfulls onto waxed paper. Allow to cool and set before serving.

Tuesday, September 26, 2017

Brussels Sprouts with Butternut Squash

The colors are just beautiful for fall! It would look even prettier spread in a large serving dish or platter, but...right now this is what I've got available...

1.5 lb Brussels sprouts, trimmed and quartered
1 lb  butternut squash, medium diced
½ red onion thinly sliced
1-2 T olive oil
1-2 T honey
½ tsp chili  powder
¼ C dried cranberries
¼ C pomegranate molasses, warmed
s&p to taste

Preheat oven to 400°.

In a small bowl, whisk together olive oil, honey, and chili powder. Place Brussels sprouts, butternut squash and onion in a large bowl. Toss with olive oil & honey mixture until evenly coated.

Spread in a single layer on a baking sheet. Bake 30 minutes or until squash is fork-tender. Salt and pepper to taste.

Transfer to serving dish; garnish with cranberries and drizzle with pomegranate molasses.