Sunday, November 3, 2013
Friday, August 23, 2013
Sunday, December 7, 2008
Liz's Muffin Mix
Add your favorite ingredients for fun/taste/...
2 cups whole-grain flour
1 teaspoon salt
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs (or 1/2 cup Egg Beaters)
1 cup skim milk, soy milk, or kefir
1/2 cup applesauce
1/2 cup chopped nuts, or dried, fresh, or frozen fruit
Preheat oven to 425° F (220° C).
Fill a muffin tin with 12 paper muffin cups.
Mix the first five dry ingredients in a large bowl.
Slightly beat the eggs. Mix in the milk and applesauce.
Add wet ingredients to the dry mix.
Stir until just combined, sprinkling in the nuts or fruit.
Spoon into muffin cups.
Bake for 15 to 18 minutes or until muffin tops are golden brown.
Thursday, January 31, 2008
This recipe was shamelessly copied from runnersworld.com.
Note: degrees are converted to celsius
With a modest makeover, casseroles supply carbs, protein, and tons of vitamins-without the fat
A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value.
If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 180 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last few minutes of baking. Create your own casserole by picking one food from each category below (amounts are approximated for an 20cm by 15cm casserole dish).
12 ounces canned salmon or tuna
2 cups cooked chicken, turkey, or lean cubed ham
1 pound ground and browned lean beef
4 soy burgers crumbled
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes
1 1/2 to 2 cups of precut, slightly thawed frozen:
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
1 1/2 cups pasta sauce
1 1/2 cups salsa
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs
Protein Penne Casserole
3 cups cooked whole-grain penne pasta1 pound ground turkey, browned with 1 small onion and 2 cloves garlic
1 can (15 ounces) diced tomatoes with herbs (plus 1/2 can water)
1 package frozen spinach, thawed and drained
1 cup part-skim grated mozzarella cheese
1/2 cup sliced olives or olive tapenadePreheat oven to 180 degrees. Combine pasta, cooked turkey-onion mixture, tomato, liquid, and spinach in a bowl and put in a two-quart glass casserole dish sprayed with canola cooking spray. Top with grated cheese and sliced olives. Cover with foil and bake for 15 minutes, uncover for another 15 minutes until cheese is browned. Serves four (hopefully :) ).
Sunday, June 24, 2007
Another thing: I do not just add gelatin to chocolate/butter, but fold some cream cheese into gelatin first to cool it and avoid lumps.
Sunday, June 10, 2007
1. Combine all the components except flour into a medium sized bowl.
2. Gradually add flour and put the dough into the refrigerator for at least 20 minutes.
3. Roll out the dough into a 26cm diameter pan and let it rest for 10 minutes.
4. Bake it at 190 degrees Cesium for 20 minutes (until ready).
5. Let it cool down.
Second Layer: 3 eggs; 90gr sugar; 1/4 tsp of vanilla essence; salt; 90gr flour; 30gr apricot jam
1. Whisk the eggs with a mixer on a high speed.
2. Add sugar, vanilla essence and salt and continue to whisk the eggs until until they become stiff, smooth and creamy.
3. Gradually fold flour into the eggs.
4. Pour into a pan and bake at 190 degrees for 10 minutes (until ready).
5. Spread jam on the first layer and cover with the second layer.
Filling: 75gr butter; 300gr bittersweet dark chocolate; 3/4 cup sugar powder; 3 spoons water; 14gr gelatin; 3 egg yolks; 500gr cream cheese 5% fat; 500ml cream 32% fat
1. SLOWLY heat butter, chocolate and sugar "au bain marie" stirring them from time to time until chocolate and butter melt and a smooth creamy mixture is received.
2. Put water and gelatin in a small bowl and warm them slowly stirring until gelatin melts.
3. Add gelatin to to chocolate&butter mixture stirring continuously.
4. Put the resulting creamy mixture into a large bowl and gradually fold the cream cheese into it.
5. Whisk the cream with mixer until stiff and smooth.
6. Gradually fold the cream into the chocolate&butter.
7. Pour the filling onto the top of the two layered cake.
8. Refrigerate the cake for at least 3 hours.
Crust: 200gr white (or dark) chocolate; 100ml cream 32% fat
1. Slowly heat the cream with the chocolate stirring from time to time until chocolate melts.
2. Continue to stir from time to time and let cool down but do not allow to form the crust.
3. Pour the crust onto the cake and refrigerate it for 20 minutes.
Optional: Decorate the cake before the crust is too stiff.