Archive for the ‘recipe’ Category

WV “Faux Bahn Mi” sandwich

October 24, 2017

So, I had bahn mi for the first time a couple of years ago (in South Charleston, WV) and it was super yummy.  It had a ginger-lime mayonnaise and was on a really nice piece of baguette and had carrot/daikon pickle on it.  I bought daikon in the Asian market (near the restaurant, not near my house, boo) and made the carrot/daikon pickle and found a recipe online for the sauce, too.

I can get good baguettes at River & Rail Bakery, but usually I am too lazy.  I tried making the sandwich with regular bread, the pickle, the mayo and some lunchmeat I put in a trying pan and it was pretty good.

I had bahn mi again at PHO restaurant in Huntington, WV and I really liked that, too, but the dressing/sauce was different, and they put a TON of cilantro on it (I like cilantro, but I took it all off and tore the stems out and put the leaves back on my sandwich, that is probably “wrong”, but I did it anyhow).

The daikon is also a problem for me.  I’m not sure where to procure it without driving for two hours. At any rate, it isn’t something I keep in my house.  I made the pickle once with carrots & regular red radishes, and that was also pretty good.

But, one day we had bologna in the fridge (my spawn are very fond of it, probably because it has sugar in it, sigh) and I decided to make “Hillbilly bahn mi” and I fried bologna with some soy sauce, some sriracha, some sesame oil, and then made the ginger-lime mayo and put bread & butter pickles (sweet cucumber pickle slices from Aldi) and that was pretty good, too.

So, three times this week I made a sandwich that I didn’t have to do special shopping for and tasted really good!  I used a toasted plain bagel for the bread (crispy on the outside but soft, too), lunch-meat-deli-slices toasted until caramelized in the frying pan with a little olive oil, a splash of soy sauce, dribblings of sriracha, a trace of sesame oil, with the ginger-lime mayo (fresh grated ginger-root, some lime juice, some mayo, a little srirarcha), and sweet pickles.

It was really yummy, and no weird shopping.

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Lemon Blueberry Almost Paleo Microwave Mug Cake

October 4, 2015

I invented this mug cake after looking at a bunch of other recipes that were not quite what I wanted.  A friend of mine loves lemon cake and I wanted to make her something “healthy” but still a treat! (Today I made it with 3 heaping spoonfuls of lemonade mix, 1 T of water, no lemon juice, no stevia).

So, this is the almost paleo microwave mug cake I made up last night. Andrew & I ate one a few days ago to test it out and I brought one to Leann for her EXCELLENT birthday 🎂:)
I’ve made it twice since then, too.

It is VERY tart!

Lemon Blueberry Mug Cake
1 T melted butter
2 t lemonade mix (I used one with sugar, but you could sub a packet of sugar-free?)
1 T lemon juice
Pinch salt
1 packet stevia
1 egg
1 T coconut flour
Big pinch baking soda

Mix all of that in big, microwavable mug.
Take a small handful of blueberries (I used frozen) and toss with 1 t coconut flour in small separate bowl. Stir into batter in mug.

I microwaved it 3 minutes–the center top was a tiny bit sticky-looking at the end of that time. If you use non-frozen blueberries it will likely take less time

Banana-sweetened oatmeal chocolate chip cookies (recipe)

February 22, 2013

ALWAYS want cookies but have been listening to programs on NPR about the dangers of sugar. Ack! (Dr. Robert Lustig on Diane Rehm Show)

The sugar is apparently not so bad for you when it is “packaged” with the fiber and stuff it came with in the fruit, so bananas seemed like a good substitute.  When I looked up recipes online for cookies without added sugar and cookies with bananas, many of them have other “weird” things in them that I don’t have easy access to (without ordering ingredients from the internet) or other substitutes that I don’t want to use (agave syrup, which another article says is bad for you, sheesh;  or splenda, which nobody really knows about yet).  Anyhow, tried these and they were pretty darned good.  Yay!  I am sure that they would be healthier if I left out the chocolate chips, which have more sugar in them, but that would make me want to cry…!

This is my adaptation of my FAVORITE cookies. The recipe is the one from the 1970’s era box of Quaker Oats, with some changes.  I often put dried cranberries in the “original” cookies, but I haven’t tried that with the mashed banana yet.

Image

Recipe:

1 stick melted butter

1/4 c canola oil

3 mashed ripe bananas (this replaces 1 c brown sugar and 1/2 c white sugar in the original recipe)

2 eggs (this replaces 1 egg plus 1/4 c water)

1/4 t. nutmeg

1-2 t. cinnamon

1 t. vanilla

3 cup oatmeal (I used quick oats)

1 c flour

1 t. salt

1/2 t. baking soda

Mix up in the order given.  Add 1 cup semi-sweet chocolate chips.  Mix and scoop by heaping teaspoonfuls onto cookie sheet and bake in 350 degree preheated oven about 12-15 minutes. About 3 dozen cookies.

Pumpkin Cheese Pie with Ginger Snap Crust

October 2, 2012

I wanted pumpkin cheesecake a couple of weeks ago, but, well, I overthink EVERYTHING and wanted it to be “exactly right”.  So, there was a whole internet search… Found lots of recipes, but I didn’t want to make a BIG cheesecake (guess who would eat it all?). I wanted it to have cottage cheese in it as well as cream cheese.  I wanted it to be fairly pumpkin-y.  This is what I cobbled together:

Crust: couple handfuls of ginger snaps and a handful of walnuts and 2 tablespoons of butter. Crunched up in mini-food processor and pressed into Pyrex pie plate.

Food processed 8 oz of cottage cheese smooth.

Mushed up with electric mixer:
8 oz cream cheese
1/2 c brown sugar

2T flour
Vanilla
Little orange extract
Spices: cinnamon, ginger, cloves
Then add half of 15 oz can of pumpkin. Add the smooshed cottage cheese. Add 2 eggs.

Pour into the pie crust and bake at 325 for 50-75 minutes until center is set.

(ooops, I can’t find the picture of the slice of pie. gratuitous picture of my giant orange cat instead)

The RIGHT peanut butter cookies (recipe)

December 20, 2010

I saw a recipe in an online magazine for pb&j cookies, but, well, you know how I am…I wanted MY peanut butter cookies that I’ve ALWAYS made.  I am not even sure if this is my mom’s pb cookie recipe or one from a cookbook, but I’ve been making them since grad school (about 20 years).

1/2 cup white sugar

1/2 c brown sugar

1/2 c (one stick) butter

1 c peanut butter

1 egg

1/2 t vanilla extract

1 1/2 c flour

1/2 t baking soda

 

I used a mixer to cream the sugars & butter, added the pb & egg & vanilla.  Then put in the dry ingredients and mixed by hand.  Form 1 1/4″ balls.

For regular (perfect!) pb cookies, flatten the balls on an ungreased sheet with criscrossed fork tines and bake 350 for about 10 minutes.

To make pb&j thumbprint cookies, make the same balls, but instead of flattening with fork, make a thumbprint & fill it with jelly or jam (we used strawberry).  Bake about 12 minutes at 350.

peanut butter & jam thumbprint cookies

Oatmeal Toffee

December 6, 2010

I made these several times last week.  Halfway between a cookie bar and candy, they are very fast (although they take a while to cool–over an hour at room temp before they are easy to cut up) and easy and yummy.  I found the recipe several years ago in an old green cookbook by Meta Givens.

Melt 1/3 cup butter in a 4 cup pyrex (or similar) measuring cup.  Add 1/2 cup brown sugar, 1/4 cup honey (the original recipe calls for corn syrup).  Stir up.  Add 2 cups of rolled (original or quick) oats and 1/2 teaspoon salt and some vanilla and mix it all together.  Spread into an oiled 8″x8″ square pan and bake in preheated 450 degree oven for 10-12 minutes.  Remove & turn off oven.  Sprinkle with 1 cup semi-sweet chocolate chips.  Put back in oven for 2 minutes.  Take out and spread the melted chocolate evenly over the top of the toffee.  Cool completely before cutting into small squares.  🙂

Scones!

August 22, 2010

So, I made scones last week.  This is a recipe I’ve adapted from several others over the years.  I LOVE scones.  I really need to make them more often, but, well, I guess that might not be the best diet.  At least these are half whole grain and have slightly less fat, especially if you use nonfat yogurt.  Yummy for breakfast with jam!

Grace’s Hybrid Scones

1.5 – 1.75 cup flour

1 t baking powder

1 t baking soda

2 T sugar

0.5 t salt

4 T butter

0.33 c dried cranberries/cherries/blueberries

1 c oatmeal

2 eggs

0.5 c yogurt

Preheat oven to 450 degrees.

Mix all the first 5 dry ingredients (start with the smaller amount of flour).  Cut in the butter.  Stir in the dried fruit & oats with a fork.  Mix the yogurt & eggs in a separate bowl or cup, then blend it quickly into the dry ingredients.  Add up to a half cup of flour if the dough is too sticky.  When it is right, it shouldn’t really stick to the bowl very much.

Spray oil on a cookie sheet.  Pat the dough into a circle about 9″ in diameter on the pan.  Cut into 8 wedges and separate the wedges slightly by pushing them away from the center of the dough circle.  Bake 12-15 minutes.