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The Recipe Thread! Part II: Electric Mixaroo

^Anything in particular you guys want? We're gonna start testing new recipes next week.

I've gotta get to sleep, but I'll try to add a recipe or two tonight....
 
Gluten-free Peanut Butter Cookies

Gluten-free Peanut Butter Cookies

1 C peanut butter (or any nut butter)
¼ C softened butter (optional)
½ C white sugar
½ C brown sugar
1 t vanilla extract
1 egg
1 t baking powder

Preheat the oven to 350.

Cream peanut butter, butter, and sugars together, and add baking powder. Mix in the vanilla extract and egg.

Refrigerate the dough for an hour to make it easier to work with. Shape the cookies into ½ in – 1in balls. Roll them in sugar, and press a fork onto each one. Place cookies on a baking sheet lined with parchemnt paper and bake fo 7-10 minutes – they should hold together but still be soft. Let the cookies cool for for 5-10 minutes before moving them to the cooling rack.

These cookies are extremely easy and don't taste any differently than regular peanut butter cookies. They also hold up really well to variations - chocolate chips, nuts, dried fruit, etc. And since this is BL, I gotta mention that this is my go-to recipe for edibles. %) Since there's no flour, they can handle a good amount of weed and mask the taste and smell fairly well. =D

Edit: I'll add some less basic gluten-free recipes when I have a chance to type them up - bread recipes are too wordy. :o
 
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Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce

4-5 chicken breasts, cubed
wooden skewers, soaked in water

Marinade
1 T fresh oregano
1 t black pepper
1 t salt
2-3 cloves minced garlic
1 T rice vinegar
Juice of 1 lemon
1 t dried Thyme
5 T olive oil

Whisk together the ingredients for the marinade, and pour into a large baking dish or plastic bag. Add the chicken, and marinate for at least two hours.

When ready to cook, put chicken on soaked skewers and grill for about 4 minutes on each side. If broiling, cook the chicken for 8-10 minutes.

Tzatziki Sauce
1 ½ C greek yogurt
1 minced garlic clove
1 C cucumber, peeled, seeded, and shredded
1 ½ T chopped fresh dill
2 T lemon juice
¼ t sugar
Salt and pepper to taste

Whisk together sauce ingredients and allow to sit at least two hours before serving, although overnight is best.

Chicken Souvlaki is usually served with pita, but any flat bread will work – I like to use naan. I always have some of this basic bread recipe on hand, and it makes great naan. I'll post the gluten-free version when I get a chance to type it up. :)
 
I usually do mint in my tzaziki, but I'll have to give dill a try. Oh, and to make really awesome tzaziki without shelling out for greek yogurt, just take regular yogurt and strain it through a clean kitchen cloth overnight. It removes the excess water and leaves something like cream cheese. Use it instead of greek yogurt, and the tzaziki will be thick and creamy and unctuous. Oh, and if you're using fresh lemons, add the zest too.

I'll have to try out that cookie recipe, it looks dead simple and delicious.

Oh, I made falafel for the first time today. They turned out really quite well, and were a lot easier to make than I would have thought. I just need to find a way to make them that doesn't involve deep/shallow frying. So greasy. Delicious, but greasy.

Edit-- Here is the recipe. I'd tweak it a bit for the next time, but it turned out quite well for a first go.
 
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the most amazing vegetarian chili, evah!

ingredients:

1 tbsp olive oil
1 medium onion (chopped finely)
1 jalapeno (chopped finely; seeds and membrane removed)
4 garlic cloves (freshly pressed)
1 tbsp dried chilli flakes
½ tsp cumin
½ tsp oregano
½ tsp smoked paprika
1 tin of diced tomatoes (preferably with capsicum and onion inclusive)
1 tin of red kidney beans
1 tin of “sanitarium” vege casserole mince (available at any woolworths in the wholefoods dept)
½ glass of red wine (i used a cab merlot)
8-12 squares of “green and blacks” 70% cocoa organic dark chocolate (available at any woolworths)
¼ cup of vegetable stock
the juice of ½ a lime

method:
in a saucepan; add your olive oil, onion, jalepeno and garlic cloves; sauté until onion becomes transparent in appearance. to that, then add your chilli flakes, cumin, oregano and paprika stirring for a minute or two (enjoying the amazing aroma).

add tin of vege casserole mince and red wine; let simmer for five to ten minutes until a gravy like consistency is achieved. add your tin of tomatoes, and tin of red kidney beans; stir to combine and reach simmer. break your chocolate into pieces and add to the chili, gently stirring to melt/bind with your sauce. once chocolate has melted, cut lime in half and squeeze the juice of one half lime into your chilli, and let simmer for 1 & ½ - 2 hours; stirring occasionally and adding vege stock where necessary to hold consistency of sauce and not dry out.

enjoy! :D

p.s even meat lovers who swear against vegetarian dishes LOVE this chili.
 
I'd replace the fake mince with either black beans, red lentils, or ideally both. Otherwise, that looks SOOOOOO good! Chocolate in chili is heaven.
 
I definitely agree about the beans instead of the fake meat. I've never heard of adding chocolate to chili before, I'm gonna have to try it sometime!
 
^ We have been making a lot of fruit smoothies lately.
You can mix it up so you don't get bored.
Strawberry is my favorite though.

I'm thinking about trying to make a fish dish.
I was thinking Tilapia or Salmon.
Any favorites guys?
 
i love smoothies! i always freeze the fruit first and then blend it with my secret ingredient, apple juice.

a guy at work recommended this blog to me, The Girl Who Ate Everything. he said everything his wife has made using the recipes on it have been amazing. so far i've only made the banana bread but i gotta say, it was pretty good.
 
Oh yeah, PT - I have been a smoothie-a-holic for the last month or two.....I make a damn good smoothie ;)

Fish= I love almost all fish.....
Tilapia goes with anything so its always an easy choice....So it depends on your side dish...... Every month I buy a big bag of individually wrapped Tilapia's - like a bag of 10-20. I love Tilapia. BUT I love shellfish too..... Salmon is yummy but I prefer my Salmon to not be too strong flavored or smoked- I LOVE Smoked salmon with cream cheese and capers on crackers. TO DIE FOR ;)
We lived on the beach for a number of years and my hubby would fish there- We lived on one of the best salmon runs in the state. We ate Salmon almost every other night for months at a time. No joke. :)

I've been craving a seafood boil- You know, crab, crawdads, shrimp, sausage, corn and potatoes....yum yum yum.
 
I am loving smoothies too, even though it's winter. If i feel like something sweet, instead of going for chocolate or cake or something else that tastes great but makes me feel like shit, i have:

1 banana
300ml rice milk
2 scoops of low fat frozen yoghurt - or vanilla soy icecream
a handful of ice
a sprinkling of LSA.

I'll usually use the bananas that are slightly overripe :)

I also use them in banana muffins, but have replaced the white flour with Self Raising flour, the sugar with honey and the milk with rice milk. Definitely not as sweet, but taste fantastic. I also add dates or sultanas for something different. :)

I also love boiled eggs as a snack. I take one to work every day and eat it after gym.
 
ocean - for a nice accompaniment to meat with dinner, just roast some veges - potato, sweet potato, pumpkin & carrot. If you eat them in moderation, potatoes are fine - and don't let anyone tell you different. I had them at most dinner times last year when i massively changed my diet to try to eliminate problematic foods. I ate only veges, fruit, lamb, chicken, eggs, rice milk, quinoa, legumes, chick peas and a few other things. Potato featured highly (steamed or roasted) and it didn't lead to any weight gain.

I chop up the veg into medium cubes, then put them in a bowl, drizzle some olive oil over, add 3 cloves of finely chopped garlic, salt, pepper & rosemary, then roast for about 15 minutes. I also partially steam green veges - broccoli, zucchini, beans and brussel spouts (for my fiance, i hate them ;), then simply drizzle a touch of olive oil on them, add lemon juice, a bit of salt & pepper (or leave off the salt if you prefer). Doing little things like that to mix up the taste of veges does so much for a meal!

As for chicken - an old favourite taught to me by my mama is to add some olive oli, garlic & fresh parsely to a pan and let the flavours out. Then add your chicken (large diced pieces), and when it's almost done, add the juice of 1 lemon to the pan (season to taste with salt & pepper). The lemon juice will coat the chicken, and will pick up all of the bits stuck to the bottom of the pan - the taste is amazing - it's like a jus or a sauce. :) Just have that with the veg - such a healthy meal and it's filling and delis! It makes a great leftover lunch too!
 
Delicious tofu I made...mmmm. best one EVER (one=batch)!

NSFW:
foodie0092.jpg
 
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plantain fried in butter, glazed with lavender honey and allspice, drizzled with cashew butter.

choose very ripe plantains, a little black on the skin is good. boil them whole for about 5 minutes (this will make it much easier to peel and reduce frying time). then peel and cut into half inch slices on a bias.

heat a non-stick skillet over med heat with a few pats of unsalted butter until the butter stops bubbling. then add plantains and fry until golden brown. i prefer more brown.

when they are done you should reduce the heat to low and add a few tablespoons of lavender honey and sprinkle in a generous amount of allspice. this will bubble up and get all sticky like a glaze. mix it all around making sure to cover all the plantains. don't let the honey burn.

move the plantains to a serving dish and add kosher salt to taste.

then add some cashew butter to the skillet and let it melt to a liquid. it should pick up the remaining honey and butter. you may have to add a bit of salt depending on whether the cashew butter is salted on not. then drizzle this over the plantains. the idea is to have just enough to drizzle on top, but not completely cover them.

enjoy!

sorry about the lack of measurements, i usually eyeball stuff like this unless im baking.
 
Creamsicle Cookies

i made these last night and OMG! devine! i normally don't like white chocolate but since it adds to the overall flavor of the cookies, it's pretty tasty.

YIELD: 36 cookies

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 teaspon freshly squeezed orange juice
2 tablespoons packed orange zest
1 bag (2 cups) of Ghirardelli White Chips

1) Preheat oven to 375*.

2) In a small bowl, sift together flour, baking soda and salt; set aside.

3) In a large bowl, cream butter, white sugar and brown sugar until creamy. Beat in egg, vanilla and orange juice until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

4) Drop rounded tablespoon-size dough balls onto ungreased cookie sheet. (if the dough is too sticky to round, place in the freezer for 15-30 minutes.) Do not flatten cookies; it will make them dry.

5) Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
 
Blueberry Crumb Bars

Ingredients
• 1 cup white sugar
• 1 tsp baking powder
• 3 cups all purpose flour
• 1 cup cold unsalted butter
• 1 egg
• ¼ tsp salt
• Zest and juice of 1 lemon
• 4 cups fresh or frozen blueberries (if frozen don’t thaw)
• 1/4 teaspoon freshly ground pepper
• 1/2 cup white sugar
• 4 tsp cornstarch


Preparation
1. Heat oven to 375 and line a 13x9 pan with aluminum foil. Spray foil with nonstick spray.

2. In a large bowl mix together 1 cup of sugar, flour, baking powder, salt and lemon zest.

3. Dice the cold butter and add it to the flour mixture. Add the egg and then incorporate the butter the butter and egg by mashing it into the flour until you have only small chunks of butter left.

4. Put half of the flour/butter/egg mixture into the bottom of the lined pan. Pat the mixture down to get a firm and even layer on the bottom of the pan.

5. In a separate bowl combine the blueberries, lemon juice, ½ cup of sugar and cornstarch and mix well.

6. Pour the blueberries into the pan on top of the crust in an even layer.

7. Add the rest of the flour mixture until the blueberries are evenly covered

8. Bake for 45 minutes or until the top is beginning to brown.

The original recipe is here, the only change I would make is to increase the flour mixture by half. I felt that there wasn't enough crust or crumb topping but that's just my personal preference.




I've got a question for people good at this baking thing: How do I make the perfect crumb topping? Is it in the incorporation of the butter into the flour mixture?
 
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