Category Archives: My Recipes

Apple-Fennel Slaw

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A friend asked me permission to put this recipe in her CSA newsletter, and that reminded me that I never posted it on here. I invented that last fall, and made it several times. so here it is for you to try and enjoy!!

I did all the cutting by hand, but it’d be very easy to accelerate the process by using a mandolin! It was really delicious, I have to make it again!

Here’s what it looks like (apologies for the cellphone picture, I shall get a better one next time I make it):

Apple -Fennel slaw
6 servings,

Ingredients
2 granny smith apple, thinly julienned
1 fennel bulb, cored, thinly julienned
2 TBSP lemon juice (or so)
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1 (generous) TBSP dijon mustard (I use whole grain, it’s prettier)
1 tsp olive oil
1/2 packet stevia (or 1 tsp sugar)
1/2 TBSP (or more) poppy seeds
Salt & pepper to taste

Mix 1 TBSP of the vinegar with the lemon juice and pour over the apple juliennes as soon as they are cut (to keep from browning). Put in a big bowl

Mix the mustard, the remaining vinegar, the oil and the stevia in a little bowl, pour over the slaw. Add poppy seeds, salt and pepper and toss well.

Source: My own brain, please credit said brain if you’re going to reuse ;op

Nutritional info: TBD (I know, I say that a lot lately, I have to find an easier way to calculate! suggestions appreciated!)

My very first cookies ever!

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Ok, to say that I am not a baker is an understatement. A few years ago I have sort of mastered banana bread, but that’s as far as my baking abilities go. Thing is, I don’t want to learn too much because I’m afraid to start baking up a storm and eat the products of my bakiness. I know myself!

I recently replaced cow milk with almond milk, which I make myself out of unpasteurized raw almonds. I love the taste, I haven’t had any tummy troubles since, and it’s very easy to do. My only problem with it is that I end up with almost 2 cups of left over pulp that I don’t know what to do with. I froze the first batch and never did anything with it, so I have been throwing away the following ones. My freezer is tiny so… It bothers me though, so many people are hungry, and it’s so wasteful to just throw away food like that, I had to find some way to use it. Roaming the web, I came across a few blogs and websites that explained that you could dry it out and use it as almond flour. Meh! What a great idea!

So I spread the pulp on a cookie sheet, turned the oven on at the lowest setting (140 F) and put the sheet in leaving the door slightly open so that the moisture could escape. It was in there for several hours (about 3-4). Before I went in the shower to go to work my evening meeting, it was almost dry, but not quite, so I closed the oven door, bumped the heat to 170 F and went in the shower. After my shower, I turned off the oven, left the stuff in there and went to work. When I came back, it was perfect! I sifted the almond flour in a strainer, and used my mortar and pestle to break up the stubborn clumps. Et voila! Almond flour! Between that and the milk, I’m saving a fortune!!

I hear ya! Shut up Martha Stewart, we want to know about the cookies! Well, I figured that a good way to use some of my newly found flour, was to make my very first Oatmeal cookies. So I did! I love oatmeal cookies, but they tend to be very fatty, and huge. I’ve been meaning to figure out a more belly friendly recipe for ages. I had old bananas to use, so I started from a recipe I found on Sparkpeople.com: Banana Oatmeal Cookies. I think I modified it enough to be able to call it mine, but I wanted to still give some credit to my “start point”.

These are the first two cookies made by me, myself and I that we have ever eaten! So proud!

I built this recipe with what I had on hand. For example I had no butter, so I didn’t put in any.  Here’s what I ended up doing, feel free to modify to your own tastiness. I like chewy cookies, so I make mine fairly thick. If you like drier, crispier cookies, flatten them more (step 4) before you put them in the oven.

Note: They were quite sweet, I will cut down on sugar and sweetener next time I put in crystallized ginger.

Banana Oatmeal Cookies
14 cookies,

Ingredients
Cooking spray
1/2 cup almond flour
1/4 cup unbleached flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup quick-cooking oats (not instant)
2 TBSP raisins
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1 TBSP crystallized ginger, minced
1 large egg white
1/4 cup dark brown sugar
1/4 cup granulated sweetener (like Splenda)
1 1/2 old banana, smallish
1 tsp. vanilla extract
pinch of clove

Directions

1. Set baking racks in top and lower thirds of the oven. Preheat oven to 400 F (depending on your oven next time I’ll put it lower). Coat 2 baking pans or cookie sheets with cooking spray.

2. Mix together dry ingredients in a bowl (from almond flour to allspice). Add oats, dried fruits and crystallized ginger. Set aside.

3. Blend egg white, a piece of banana (about 2 TBSP worth), splenda and sugar until smooth (I did it by hand). Add remaining bananas and vanilla extract and blend until smooth. Add liquid mixture to dry ingredients and mix until well combined.

4. Form little golf ball sized ball of dough and drop on the cookie sheet keeping space between them. Push down slightly to form a cookie using a wet thumb or spoon.

5. Bake 8 minutes and then turn the pans around and put back in for 6 to 9 minutes or until the cookies are browned lightly and feel mostly firm when pressed with your finger.Transfer cookies to a baking rack and cool. Store in an air tight container.

Source: Adapted, greatly, from a Sparkpeople.com recipe.

Nutrition value: TBD

So there you have it, my very first ever cookies! They were delicious (really) and as easy as can be! Now, to not eat them all today… WOAH!

 

Zucchini Ribbon Salad

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I love when my kitchen experiment work don’t you? I was just trying to make lunch out of what’s in the fridge, after a long discussion on how we need to stop wasting vegetables with my husband, I’m into cooking mode again. Yay! I decided to put out my thinking process here to show how it’s not rocket science really to come up with creative ideas! My best ideas happen on days like these in which I just sort of wander from one thought to another until I get some sort of result. Honestly, I’m rarely disappointed!

So I started looking in the fridge and found an old-ish zucchini. Ok, I can start with that!  Because my zucchini was getting a little iffy looking, I decided to peel it. Well, since I had the peeler out and was already in the swing of things, I decided to make ribbons out of my zucchini. Pretty, but without the skin it lacks some color. Looking in the fridge for something green, I found the celery. “That will add color!” Thinly sliced that, and then remembered that I had some lemon cucumber that I just love (really delicious!) so I sliced that too and threw them in the pot.

Ok, I’ve got the base line of my lunch, but that’s kind of sad, all by itself. Oh wait! Last week I finally found some roasted, unsalted sunflower seeds at Trader Joes. I was buying them at Whole Foods (Franklin st), but apparently I was the only one cause they aren’t getting them anymore. Thing is I don’t like to overuse nuts. I like how they enhance the flavors, but too much is overpowering. I decided to put only a teaspoon, but to crush them so that they would spread the love more. I sprinkled the crushed sunflower seeds on the salad and added bonus: coarsely crushed nuts really are pretty in a salad! No bad thoughts here, we’re talking sunflower seeds! Oh my…

For dressing I kept things simple: 1 tsp olive oil, 1 tsp lemon juice, 1/2 tsp whole grain Dijon mustard. Mix well, add to the salad and toss. I had already decided that I was going to eat this salad with smoked salmon which is fairly strong tasting and salty. For that reason, I kept the dressing very basic, but you can adapt it to whatever you’re eating the salad with.

Et voila! That’s how I invent most of my recipes. Simple ones like this, or more involved ones it’s all the same. I start by asking myself: What do I have on hand? How much time/energy do I have, and go! I imagine true chefs start with what they want to create and then figure out how to get there, I just get started and hope for the best. It has worked for me for 10 years now!

Here’s the recipe in decent form:

Zucchini Ribbon Salad
1 serving as a meal, 2 as a side

Ingredients
1 med-lg zucchini, cut in ribbons
1 celery stalk, thinly sliced
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1 tsp roasted, unsalted sunflower seeds coarsely crushed
1 tsp olive oil
1 tsp lemon juice
1/2 tsp whole grain Dijon mustard

Combine the vegetables in a bowl, sprinkle with the crushed sunflower seeds*.

Mix oil, lemon juice and Dijon mustard, pour on the salad and toss.

*I would put in the crushed nuts at the last minute so that they remain crunchy.

Nutritional Information (whole thing)*: Calories 113; fat 6.2g; Carbs 14.2g; Fiber 5.2g; Proteins 3g.

Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

Now it’s your turn! Get thinking and get cooking!