I've been on a serious cooking/baking spree lately. I blame it on Eric working a ton. It's really not good, because the more I cook/bake, the more I eat. I have no self control. Thank goodness I run.
Here's some favorites from the last few weeks:
Parmesan Zucchini & Corn
Eric thinks I'm silly for making this like 3 times this week. It's just so easy and good!
1 T olive oil
1 clove minced garlic (or garlic powder if you're lazy like me!)
1-2 zucchini, diced
1 c. corn (I used frozen, but you can probably do canned/fresh/roasted if you prefer)
1/4 tsp basil
1/4 tsp oregano
1/4 tsp thyme
2 Tbsp. parmesan
salt and pepper to taste
(The recipe also recommended lime juice and cilantro, but I wasn't diggin' that).
Heat olive oil in skillet and add garlic and zucchini. Let cook for 3-4 minutes, then add corn. Once cooked through, add remaining spices, finishing with cheese when removed from heat. Serve warm.
The Best Scones
I made cranberry white chocolate chocolate chip versions. They were equally fabulous. I'm obsessed with scones.
2 1/2 c. flour
1/3 c. sugar
1 T baking powder
1 tsp salt
1/2 c. cold butter, cut into pats
2 eggs
1/2-2/3 c. half and half or cream
Additions - chocolate chips, cranberries, etc.
Icing:
1 c. powdered sugar
1/4 c. milk or half & half
Any additional flavors (I added orange juice for the white chocolate cranberry scones and vanilla for the chocolate chips ones).
Mix flour, sugar, powder and alt together. Cut butter in until a coarse mixture forms. Add in eggs, cream and additions. Scrape dough onto a well-floured surface and roll out, then cut into triangles. Place the pan uncovered in the refrigerator for 30 minutes to 2 hours.
Bake at 425 for 15-20 minutes until golden brown. While baking, prepare icing by mixing together all ingredients until smooth (Pour the sugar into the wet ingredients graduatlly) and top immediately upon removing from oven.
Cinnamon Crumble Banana Bread
The actual bread recipe was average, but the crumb topping was one of the best I've tried!
1 egg
1 c. sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. buttermilk (or you can just add 2 tsp. vinegar to regular milk and let it sit for 5-10 mins)
2 bananas, mashed
2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
Crumb topping:
1/2 c. powdered sugar
1/2 c. flour
4 T butter, melted
1 tsp. cinnamon
Beat together sugar, egg, butter and vanilla until fully blended. Add in buttermilk and bananas. In a separate bowl, mix flour, salt, baking soda, powder and cinnamon. Gradually mix into wet ingredients. Pour into a bread pan. Combine all crumb topping ingredients and sprinkle over bread mixture. Bake 40-50 minutes at 350.
Veggie Bites
These were so easy, and I couldn't believe my child actually ate them! Like, a TON of them! I just told him they were cheese balls. ;-) I thought they were pretty good too!
1 bag frozen/steamed cauliflower and broccoli, cooked and cut small
1/3 c. Italian bread crumbs
2 eggs
2/3 c. shredded cheese.
Mix all the ingredients together and form into balls. Bake at 375 for 20 minutes on a greased or foil lined cookie tray. Makes about 20 bites.
No Bake Bars with Coconut Oil
This is just a healthier version of regular no-bake cookies - honey instead of sugar and coconut oil instead of butter! Yum!
1 c. peanut butter
1/2 c. coconut oil
1/2 c. honey
2 c. oats
1/4 c. dried cranberries or nuts
1 c. chocolate chips
1 tsp. vanilla
(Can also add shredded coconut if desired)
Melt peanut butter, coconut oil, and honey in a saucepan over medium heat. remove from heat and add in chocolate chips, then oats, vanilla and berries/nuts/coconut. Pour into a greased pan and cool in the fridge. Cut into bars and enjoy!
Chipotle Maple Sweet Potato Burgers
I thought these were really good, but Eric didn't go for them, so they got moved to my "So-So" list on Pinterest. That being said, I would totally make them again for just me. I thought it was a fun and filling vegan/vegetarian dish!
2 medium sweet potatoes
1 T. olive oil
1 medium onion, diced small
1 large garlic clove, minced
1 1/2 c. quick cooking oats
1/4 c. pecans
2 T nutritional yeast
2 T ground flax seed
1 tsp. salt
1/2 tsp. chipotle chili powder
1/4 tsp black pepper
3 T maple syrup
8 hamburger buns
With a fork, poke several holes in sweet potatoes. Microwave in a glass bowl for 4-5 minutes or until tender. Remove and allow to cool. While sweet potatoes are cooking, cook the onion and garlic in olive oil until translucent and fragrant. In a large bowl, add oats, pecans, nutritional yeast, flax seed, salt, chipotle powder and black pepper. Gradually mix in onion mixture. Remove the skins from the cooled sweet potatoes and mash them, then mix them into the bowl. Finally, add in maple syrup.
Grease a cookie sheet well or line with parchment paper (you may want to grease that too!). Form the dough into patties and bake at 400 for 45 minutes, turning the patties halfway through. Let rest 5-10 minutes before serving on hamburger buns with BBQ sauce.
Chocolate Chip Muffins
These could potentially be made fluffier with the addition of an egg white - I'm going to play with the recipe a bit more. They were pretty darn good, though!
2 1/2 c. flour
1 T baking powder
1 tsp soda
1/2 tsp salt
1/2 c. butter, melted
1 c. sugar
2 eggs
1 c. milk
1 T vanilla
1 1/2 c. chocolate chips
Mix wet and dry ingredients in separate bowls, then gradually mix dry ingredients into wet. Bake at 425 for 5 minutes, then reduce heat to 375 for an additional 10-15 minutes. Let cool for 5-10 minutes before enjoying.
I've also tried a handful of other recipes that didn't turn out very well at all. I think that's enough for now though. :-)
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