Friday, March 30, 2012

Banana Chocolate Chunk Nutella Filled Cookies!

My friend Lisa recently gifted me a giant jar of Nutella, which I always associated with Europe and my semester abroad, so I don't know a lot of uses for it. I'm not one to take a spoon to the jar and eat it by the spoonful - but I have liked it melted over ice cream. I've been meaning to try out making nutella cookies, which sounded like they would be good - I set to looking for what seemed like a good recipe and everything that was popping up seemed a little boring. Combine that with a way over ripened banana I threw in the freezer earlier that week and some pumpkin pie puree I had leftover from my Baked Pumpkin Oatmeal - and this was the result!

Banana Chocolate Chunk Nutella Filled Cookies (makes 24 good size cookies)
1 stick butter (1/2 cup), at room temp
1/2 cup brown sugar
1 egg
1 banana, mashed
1 tsp vanilla
1/2 cup pumpkin pie puree/filling
2 1/2 cups white whole wheat flour
1 tsp baking soda
1 tsp salt
dash of cinnamon
1 cup white sugar
1/2 cup dark chocolate chunks

Sunday, March 25, 2012

Potato Leek Soup

After buying an excessive amount of leeks for a latke recipe, I had to find something to do with all of the leftovers. I've been meaning to try out a recipe for potato leek soup, so now seemed as good a time as ever. It's a pretty hearty soup because so much of it is made out of potatoes, but in small amounts it's good. A very wintery dish.
Use only up to the light green part of the leek

Potato Leek Soup
1 leek (discard the thick green part) = about 2 cups sliced
3 cups diced white potato
1 TB lemon juice
1 tsp minced garlic
2 cups chicken stock
salt and pepper
pinch of rosemary and/or thyme
1 TB olive oil
1/2 - 3/4 cup skim milk

Wednesday, March 14, 2012

Baked Pumpkin Oatmeal

I love steel cut oatmeal but it always seems to take forever to make - much more than I'm willing to put into a work morning breakfast. I came across this blog - Delicious Dishings and I really found a lot of recipes! One of them was for Baked Pumpkin Oatmeal and it's been on my list to try out. I finally found myself with the time this past Sunday morning - but realized at the same time that I didn't have plain old pumpkin puree. I had a can of organic pumpkin pie filling which already has the spices and sugar added to it, so I had to alter the recipe a bit. I liked how it came out, but I also would rather try making the regular version and adding my own spices and sugars. I also liked the additional toppings of a drizzle of maple syrup and some plain nonfat greek yogurt.

Baked Pumpkin Oatmeal (makes at least 6 servings)
2 TB butter
1 1/2 cups steel-cut oats
1 cup pumpkin pie puree filling
2 TB brown sugar
dash of cinnamon
2 cups skim milk
2 1/2 cups warm water
1 tsp vanilla
1/2 tsp salt
greek yogurt and maple syrup as toppings

Sunday, March 11, 2012

Tofu and Shrimp Thai Noodles

So this dish was originally supposed to be pad thai, but any time I make it it never quite comes out the same as what you order at a Thai restaurant. On top of that, when I started cooking I realized I didn't have the right kind of noodles, but that's okay - you make the best with what you have! I'd say even though it wasn't pad thai, it still came out good and while it looks like a lot of ingredients - if you do any sort of asian cooking in your home you probably have a lot of these on hand already anyway!

Tofu and Shrimp Noodle Stir Fry
1/2 container of tofu (firm)
9 med size shrimp, shell removed
rice noodles
1 egg, beaten
vegetables of your choice - broccoli, bell pepper, pea pods, carrot
1 TB fresh ginger
3/4 cup bean sprouts
scallions, chopped
1/2 cup orange juice
sesame oil
1 TB fish sauce
1 TB brown sugar
2 TB soy sauce (reduced sodium)
Juice from 1/2 lime
1 TB rice wine vinegar
1 TB sesame oil
1 frozen cilantro cube