Red Velvet Cupcakes

Today is my husband's birthday, so of course there is a red velvet cupcake mandate. These are a family favorite, and the classic cream cheese icing combination is unparalleled in my opinion. Admittedly, this is not a healthy treat, but all thing in moderation, right? The trick is to send all of the leftovers to work the next day!

Red Velvet Cupcakes

2 1/2 cups cake flour

1 tsp baking soda

1 tsp salt

2 T cocoa powder

2 T red food coloring

1 1/2 cups sugar

1/2 cup canola oil

1 cup whole milk (less fat would probably be fine too)

2 eggs

1 tsp almond extract

1 tsp white vinegar

Sift the flour, baking soda and salt together and set aside (this time I used half cake flour half regular flour b/c I ran out and it turned out fine, but usually I use all cake flour). Make a paste in a small bowl with the cocoa and red food coloring. Cream the sugar and oil; add eggs. Add the coca paste to sugar mixture and mix; then add the almond extract and milk until incorporated. Slowly add the sifted flour mixture until moistened (I do all of this on a low speed of my stand mixer). Fold in the vinegar with a spatula.

Preheat oven to 325 deg F. Fill 24 muffin cups 2/3 full and bake for 15 minutes. Cool completely and ice/decorate with cream cheese icing (recipe follows).

Cream Cheese Icing

1 stick butter, softened

1 8 oz. block cream cheese, softened

2 cups confectioners sugar

1 tsp almond extract

Cream all ingredients with a mixer until smooth and creamy. Ice!

Carrot Ginger Bread

I had a few carrots in the refrigerator that were approaching their expiration, but I wasn't in the mood for carrot sticks...so I decided to make some healthy carrot ginger bread...now, I have never made this kind of bread before, but I figured I could take a basic zucchini bread recipe and alter it. This is what I came up with, and it was quite good!


Carrot Ginger Bread

1/2 c whole wheat + 1 c all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch ground cloves

1 teaspoon baking powder 

1 egg, beaten

1/3 cup canola oil

1/4 cup sour cream or plain yogurt

3/4 cups brown sugar

1/2 teaspoon vanilla extract

1 cups shredded carrots (about 4 medium carrots)

1/4 cup chopped walnuts (optional)

In a large bowl, combine the flour through baking powder and whisk until well combined. In another bowl, beat the egg, oil, sour cream/plain yogurt, brown sugar and vanilla. Stir into dry ingredients just until moistened. Fold in carrots and nuts.

Pour into a greased loaf pan. Bake at 350 deg F for 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely on wire racks.

Creamed Spinach Pasta

My son loves creamed spinach, and he loves noodles (well any carb really, but isn't that true for all of us?). So. I decided to combine creamed spinach with noodles for a hearty pasta dish. I had a bit od trepidation heading into this one for fear that it would turn out tasting like those recipes that call for condensed soups as an ingredient, blek. But, I was pleasantly surprised. And my one year old, along with the hubby, were equally impressed.

Creamed Spinach Pasta

1 lb. thin spaghetti pasta (I used the Ronzoni vegetable pasta)

10 oz. frozen spinach

4 oz. 1/3 less fat cream cheese, in small chunks

1 head of garlic, roasted with salt and olive oil

Salt and pepper to taste

Place the head of garlic on a sheet of aluminum foil and drizzle with a bit of olive oil and some kosher salt. Wrap up the garlic and bake in a 400 deg F oven for about 40 minutes. 

Meanwhile, start cooking the pasta according to package directions. Keep an eye on the pasta and when you think there is about 2-3 minutes left of cooking time, add the frozen spinach and stir to combine. The boiling pasta water will instantly thaw the spinach. Wait until the water comes back up to a boil, then drain (using a small colander so the spinach bits don't go down  the drain). 

Return the pasta and spinach to the pot (heat off) and add the cream cheese chunks; combine well. Add more or less cream cheese to suit your preference. Take the head of garlic out of the oven and unwrap. Each clove will be soft and mushy. Squeezing from the bottom, squeeze the garlic out of each clove into a small bowl.  Mash with a fork and add to the pasta mixture; combine all ingredients well, seasoning with salt and pepper,  and serve immediately. 

Popovers

This was my second attempt at making popovers this week, and while they taste really good (kind of like french toast in muffin form), they are far from popovers. The first time I attempted these, I used 1/2 cup flour, 1/2 cup milk, 1 egg and 1/2 tsp salt. They rose beautifully, but were a bit heavy and eggy. I decided I needed to add more flour and milk to compensate for the egginess. So this time around, my recipe went like this:

Popovers

3/4 cup flour

3/4 cup milk

1 egg

1/2 tsp salt

Preheat oven to 450 deg F. Combine all ingredients in a small bowl just until moistened. It helps to have the egg lightly beaten before adding to remaining ingredients. In very well greased ramekins, pour the batter until half to three quarters full. Bake for 20 minutes, then reduce heat to 350 deg F and bake an additional 20 minutes. DO NOT open the oven at any time during cooking or they will fall!

So, like I said these tasted really good, but they were not the light and fluffy popovers I have had before, not baked by me obviously. I think I will try to make these again one day next week.      

Roasted Red Pepper Pasta

While I was away, my sisters and I made this dish (one my younger sister had made before) and it was fabulous, so I decided to make it again for my family. Made a few changes, but it is mostly the same. I subbed walnuts for pine nuts, and forwent the shrimp we used in my sister's version because I didn't have any on hand...shrimp or chicken would be a great addition if you have it though...

Roasted Red Pepper Pasta

1 lb. whole wheat pasta (I used rotini)

1 lb. red peppers, roasted & peeled (I keep red peppers in the freezer and roast them on a  baking sheet in the oven)

2 T walnuts, chopped roasted (roast them in a toaster oven or in a small pan over low heat; careful not to burn!)

2 T olive oil

1 onion, diced

2 cloves garlic, diced

1/4 cup fresh parsley, chopped

3 oz. 1/3 less fat cream cheese

1/3 cup skim milk

salt and pepper to taste


Prepare the pasta according to package directions, drain and set aside. 


In a skillet over medium heat, sautee the onion and garlic in the olive oil until the onions are just softening. Add to a food processor along with the roasted peppers, walnuts and parsley. Process this mixture, streaming a bit of olive oil into the processor as it runs if the mixture is too thick.


Return the roasted red pepper sauce to the same skillet the onions and garlic were in. Over low heat, add the cream cheese and stir until melted; add the milk a tablespoon at a time, incorporating well with each addition until a creamy sauce forms. You can adjust the amount of cream cheese and milk to your desired consistency. Season with salt and pepper. 


Toss the pasta with the red pepper sauce and serve.  

Iced Mocha

I needed a pick me up this afternoon after returning from a long trip out of town the past five days. I decided an iced mocha would hit the spot. It did. 

Iced Mocha

1 T brown sugar

1 T cocoa powder

1 T skim milk

6 ice cubes

1 cup skim milk

4 oz. brewed espresso (I don't have espresso powder, so I brew 8 oz. water with 6 scoops coffee to make it stout)

In a small bowl, whisk together the first three ingredients to make a slurry. In a shaker, add the ice, chocolate slurry, milk and espresso. Shake hard for a good 30 seconds and pour into a glass for an afternoon pick me up.  

Sweet Potato Coconut Curry

I had about half a can of coconut milk leftover in the refrigerator from the the Hawaiian Chicken Wraps, so I decided to make a Thai dish. It ended up being similar to Mussaman Curry and quite delicious.

Sweet Potato Coconut Curry

2 boneless, skinless chicken breasts, cut into small chunks

Salt, pepper and olive oil to season chicken

1 T olive oil

2 lbs. sweet potatoes, peeled and cubed

1 tablespoon butter

1 onion, chopped

2 cloves garlic, chopped

1 (1 inch) piece fresh ginger root, grated

1 T ground coriander

1 T ground cumin

Pinch turmeric

1 1/4 cup canned coconut milk

1/2 cup water (I ran water into the empty coconut milk can and swirled around)

Kosher salt to taste

Season the chicken pieces with salt, pepper and olive oil. Heat the olive oil in a large skillet over medium heat. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from heat and set aside.

Melt the butter in the same skillet over medium heat. Add onion, garlic and ginger; cook and stir until onion is transparent. Season with coriander, cumin, and turmeric, until fragrant (about 30 seconds). Add sweet potato chunks, coconut milk and water; bring to a boil, then lower heat and simmer until potatoes are tender, about 15-20 minutes. Add chicken in the last few minutes to heat through and season with salt to taste. Serve with roasted cashews sprinkled on top.  

Hawaiian Chicken Wraps

There is a restaurant here in NY that has this Hawaiian chicken wrap that I love, but I have never been brave enough to attempt to replicate it. Until tonight. I was most pleased when it turned out perfect!

Hawaiian Chicken Wrap

Chicken cooked any way you like it (I used chicken fingers cut up, but grilled chicken or shredded rotisserie chicken would be great too); warmed

Salad mix (I used a spring mix)

Whole wheat wraps

1/2 cup frozen pineapple (fresh would be great too)

1/2 cup roasted cashews (I use halves and pieces because they are cheaper and you can use less for better distribution)

Coconut Lime Dressing (recipe follows)

Heat a small skillet over medium heat, spray with cooking spray and toss in pineapple. Cook until pineapple is seared and lightly browned on all sides, stirring occasionally. 

Meanwhile, in a food processor combine all of the ingredients to make the coconut lime dressing (see below).

To assemble, toss the warm chicken, warm pineapple, cashews, and salad mix in a medium bowl. Add the dressing little by little until your desired coating; you will probably have extra. Using tongs, scoop out the mixture and place into a wrap, roll, and enjoy!

Coconut Lime Dressing

1/2 cup sour cream

1/2 cup coconut milk

1/4 tsp coconut extract

1 T lime juice

2 tsp sugar

Process in a small food processor.   

Greek Pizza

I know I know, every Friday it's pizza or some derivative of it. But this one is one of my absolute favorites. It is unique with a lot of flavor and will stoke any appetite, even that of someone who may be having a waning interest in perfunctory pizza night! I think my favorite aspect is that the "sauce" is actually hummus instead of marinara. 

Greek Pizza

1 pkg whole wheat pizza dough

olive oil and dried oregano to season the crust

1 (15 oz) can garbanzo beans, rinsed and drained

2 cloves garlic

2 oz. water

kalamata olives (as many as you like)

1 red pepper, sliced and roasted (or raw would be fine too, it will cook with the pizza)

3 oz. feta cheese, crumbled (I also love goat cheese with this pizza, but feta is what I had in the refrigerator)

4 oz. mozzarella cheese, shredded

Preheat oven to 375 deg F. Spread the sliced red pepper out evenly on a small baking sheet and bake about 15 minutes, just until roasted. Meanwhile, roll out the dough and season with olive oil and dried oregano. In a small food processor, add the garbanzo beans, garlic and water. Blend until smooth and creamy, adding more water if needed, to make hummus.

Spread the hummus evenly over the dough and top with red peppers, olives, feta and mozzarella. Reduce the heat in the oven to 350 deg F. Bake for 20-25 minutes.  

Chicken Peach Picante & Peach Black Bean Salsa

I found a large can of peaches up in the top of my cabinet that I bought a while back for my son, thinking they would be a good snack for him. He rejected the first can I opened, so this can apparently was relegated to the back and forgotten. Knowing that they would be wasted if I cut them up to give to my son, I decided to try and cook with them instead. The obvious choice would be peach cobbler, but 1) I don't really like peach cobbler and 2) I don't need another sweet dessert laying around hampering my weight management!

Incidentally, I also found a jar of peach preserves my sister made. Now this I can work with. I decided to make a peach and black bean salsa, then pair it with a chicken dish made with the peach preserves. Pretty good little invention:

Chicken Peach Picante

1 lb. boneless, skinless chicken breasts, cubed
1 T taco seasoning (recipe follows)
1 T canola oil
1 cup salsa (homemade salsa would be best and most "picante", but jarred will work as well)
1/3 cup peach preserves

Season the chicken with taco seasoning. Heat the oil in a large skillet over medium high heat, add seasoned pork and saute until browned, about 5-7 minutes.

Add the salsa and peach preserves and stir to combine well. Cover skillet and reduce heat to simmer gently for about 10 minutes. Serve over rice. (I used wild rice)

Taco Seasoning (I use this for chili and tacos, and really any generic Mexican dish)

1 T ground cumin

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp kosher salt

1/4 tsp black pepper

Combine in a small bowl and store in air tight container.

Peach & Black Bean Salsa
1 (28 oz.) can peaches, rinsed, drained and diced
1 (15 oz.) can black beans, rinsed and drained
1 red onion, diced
2 cloves garlic, minced
1 red pepper, diced
3 T lime juice
1-2 T cumin
salt & pepper to taste
1/4 cup fresh cilantro, chopped (optional)

Combine all ingredients in a medium bowl and refrigerate. This salsa would also be excellent over pork tenerloin, pork chops, or even grilled chicken.

Chocolate Chip Cookies X 2

It's so nice when needs collide as far as the kitchen is concerned. If I am going to make a mess and dirty up the kitchen, I might as well be hitting two birds with one stone...or as many birds as I can for that matter. Tonight I needed to make a treat for a meeting I have tomorrow morning, and my husband needed a treat for his kids at school. So. To the kitchen. I made a healthy chocolate chip cookie for my treat, and a good old fashioned chocolate chip cookie the kids at my husband's school.  

Oatmeal Chocolate Chip Cookies

2 cups rolled oats (quick cooking oats would probably be fine)

1 1/4 cup whole wheat flour

1 1/2 tsp cinnamon

1/4 tsp baking soda

1/2 tsp salt

1/2 cup tahini

4 T butter, softened

3/4 cup honey

1 large egg  

1 1/2 tsp vanilla extract

4 oz. mini chocolate chips

Preheat oven to 375 deg F. 

Whisk oats, flour, cinnamon, baking soda and salt in a bowl. In a mixer bowl, beat tahini and butter until smooth. Add honey and beat on low speed until well blended.  At low speed, beat in egg and vanilla just until blended. Slowly incorporate the dry ingredients. With a spatula, fold in chocolate chips. 

Drop a tablespoon of dough onto baking sheet. Flatten dough slightly with fingertip. Place dough 2 inches apart on cookie sheet. Bake for 8-9 minutes to light golden brown. Keep an eye on these, if you bake them too long (since they are so healthy) they will taste dry. Take them out just before they look done (you will feel like you are taking them out too soon, but really about 8 minutes is plenty of time). 

I found this recipe online, from the Dr. Oz. show website I think, a few motnsh back, but I have altered it quite a bit. The origianl recipe called for butter substitute, brown rice syrup (neither of which I use), walnuts and craisens. I decided to make it more simple. They were both hearty and delicious!

Chewy Chocolate Chip Cookies

1 3/4 cup flour

1/2 teaspoon salt

1 tsp baking powder

1/4 tsp baking soda

5 T butter, softened

1 1/2 cups brown sugar

2 eggs

1 tsp vanilla

8 ounces mini chocolate chips

Preheat oven to 350 deg F.

Combine the flour, salt, baking soda and baking powder in a large bowl and set aside. With a mixer, cream the butter and sugar until smooth. Add the eggs one at a time and then the vanilla. Slowly mix in the dry ingredients and mix until a soft dough forms. Fold in the mini chips with a spoon or spatula.

Scoop out a tablespoon of dough at a time and place on a greased baking sheet, leaving a few inches in between each. Bake 9-10 minutes until barely brown. The trick to making these chewy, as the name suggests, is to take them out before they get golden brown. Remove from oven and place on a cooling rack. Makes about 30 cookies.