Juice of One Lemon

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Posting this here because I often need to know it:

• 1 lemon yields 3 tablespoons juice (1.5 oz; 45 ml)
• 1 lime yields 2 tablespoons juice (1 oz; 30 ml)

Source: thekitchn

Gourmet Turkey and Spinach Veggie Pizza

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IMG_0553Cook’s notes: This pizza was amazing, and everything was made from scratch: the crust, the sauce, and the toppings. The crust recipe uses Greek yogurt and had tastes amazing (not like yogurt at all). We ate leftover toppings with spaghetti sauce over pasta. Yes, it’s a little time consuming, but the flavor is totally worth it.

Overview:

  • Make the crust and stretch it to about 12 inches round onto an ungreased cookie sheet.
  • Make the sauce
  • Spread sauce on the crust, leaving about a one-inch border.
  • Make the turkey and veggie topping mixture. Cook the turkey through, until well-done, 165ºF as measured by a meat thermometer.
  • Cook the veggies until they are tender and spinach is wilted.
  • Spread the topping mixture on the crust.
  • Sprinkle with 1 cup shredded mozzarella cheese.
  • Bake at 450F for 10 to 12 minutes until crust is browned and cheese is melted.

Vegetarian option: Omit the turkey and use only veggies in the topping.

 

Greek Yogurt Pizza Crust

1 cup fat-free plain Greek yogurt
1.5 cups all purpose flour
1.5 teaspoons baking powder
3/4 teaspoon salt

Mix ingredients in a bowl until it starts to come together and then knead it on a well-floured surface for about 8-10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape you want. I used a rolling pin on a floured cutting board to shape the dough. Place crust on an ungreased cookie sheet.

 

One-Minute Pizza Sauce

Scaled this recipe to use a 6-oz. can tomato paste.

6 ounce can organic tomato paste
1.5 Tablespoons extra virgin olive oil
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 garlic clove, crushed
1.5 teaspoons organic onion powder
3/4 teaspoon sea salt

Mix all the ingredients for the homemade pizza sauce together in a small glass bowl. Add water to thin the texture as needed to make the sauce spreadable.

 

Turkey and Veggie Topping

Olive oil or cooking spray
1 package (16 to 20 oz.) ground turkey
1/2 cup diced onion
1 clove garlic, minced
1 red bell pepper, seeded and diced
8 oz. box sliced mushrooms
1 cup baby spinach
1 Tablespoon Italian seasoning blend

Coat a skillet with oil or cooking spray. Brown the ground turkey with onion and garlic. Add the red pepper and mushroom; cook until veggies soften. Add spinach and seasoning; stir until spinach is wilted.

Sources:

  • Crust adapted from the Impatient Foodie blog
  • Sauce adapted from the Healthy Home Economist blog. See her original post for instructions on making English Muffin pizzas with this sauce.
  • Topping mixture adapted from the Jennie O site

Vegan Black Lager Cupcakes

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IMG_0424Cook’s notes: I made some amazing Guinness chocolate stout cupcakes, but you know I hate to leave anyone out when we’re sharing food. This version is perfect for your vegan friends. New Belgium 1554 Black Lager is approved for vegans by barnivore.com. You can also reduce the sugar to just 2/3 cup. These terrific cupcakes do not need frosting.

Much like the “Wacky Cake,” which is made without eggs, milk, or butter, these are one-bowl cupcakes. Use a whisk to combine the batter; no mixer is needed.

I adapted the recipe to use espresso powder and black cocoa, which is super-dark cocoa. Use the ratio of 1/3 black cocoa with 2/3 Dutch processed cocoa powder in baking.

Dry:
1.5 cups all-purpose flour
1 cup [or just 2/3 cup] organic sugar
2 Tablespoons black cocoa plus enough Dutch processed cocoa powder to make 1/2 cup cocoa total
1 Tablespoon espresso powder
1 teaspoon baking soda
1/4 teaspoon baking powder, aluminum-free
1/2 teaspoon sea salt

Wet:
1/3 cup coconut oil, melted
1 teaspoon vinegar
1 cup vegan black lager or stout (such as New Belgium 1554 Black Lager)

 

Heat the oven to 350°. Line a muffin tin with parchment cups.

Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl. Make a well in the middle of the bowl.

Have the liquid ingredients measured and ready to go before you start to pour. Pour the melted oil, vinegar, and beer into the well. Stir well – batter thickens quickly.

Pour batter into the prepared cups, filling each only about 3/4 full.

Bake on center rack of the oven for approximately 25 minutes.

When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the pan to a wire rack. Let cool for ten minutes, then remove cupcakes from pan, and let them cool completely on wire rack.

 

Adapted from One Green Planet.

Chocolate Stout Cupcakes

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IMG_0425Cook’s notes: These are a wonderful variation on the Chocolate Guinness Bundt Cake, with no frosting required. (For a vegan version of the cupcakes, see the post on Vegan Black Lager Cupcakes).

Adapted from Pinch My Salt, which notes that you can use any stout or porter instead of Guinness. I adapted the recipe to use a stand mixer and black cocoa, which is super-dark cocoa. Use the ratio of 1/3 black cocoa with 2/3 Dutch processed cocoa powder in baking. I reduced the amount of sugar and added espresso powder.

Have eggs, yogurt, and stout at room temperature before starting. Yield: 18 cupcakes.

6 Tablespoons butter, melted
2 large eggs, at room temperature
1/2 cup plain, thick yogurt, at room temperature
6 oz. dark stout (I used Guinness), at room temperature
2 teaspoons vanilla extract
2 Tablespoons black cocoa plus enough Dutch processed cocoa powder to make 1/2 cup cocoa total
1 Tablespoon espresso powder
2/3 cup sugar
1-1/4 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon ground cinnamon

Heat oven to 350 degrees. Line a 12-cup cupcake pan with cupcake papers; spray the whole thing, cupcake papers and all, with nonstick spray. Set aside. (Note: I had enough batter for an additional 6 cupcakes).

Melt butter in microwave or on stovetop, then set aside.

In the bowl of a stand mixer, beat together eggs, yogurt, and vanilla. Add stout; beat until well combined.

Whisk all the dry ingredients together (cocoa powder, espresso powder, sugar, flour, baking soda, and cinnamon) in a separate bowl.

Add the cocoa mixture to the wet ingredients in thirds, beating until well mixed after each addition. When all ingredients are blended, add the melted butter, then continue mixing until very well combined.

Pour batter into the prepared cups, filling each only about 3/4 full.

Bake on center rack of the oven for approximately 25 minutes.

When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the pan to a wire rack. Let cool for ten minutes, then remove cupcakes from pan, and let them cool completely on wire rack.

2015 in review

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The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 25,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 9 sold-out performances for that many people to see it.

Click here to see the complete report.

Happiness Muffins (Lemon-Blueberry)

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Cook’s notes: These muffins are just amazing, hence their nickname “Happiness Muffins.” I had extra buttermilk in the house, and this recipe was the perfect way to use it up. Many buttermilk muffin recipes call for 2:1 ratio of flour to sugar (such as 4 cups flour and 2 cups sugar), too sweet for me. This recipe uses just 1/2 cup sugar, which is plenty sweet, and the muffins are bursting with berries. I adapted the recipe to use a stand mixer, omitted the glaze, and increased the amount of blueberries.

Stir your flour with a whisk before scooping and leveling it.

Makes 16 muffins (8 servings)

Dry:
2.5 cups flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt

Wet:
1 cup buttermilk
1/2 cup olive oil
2 eggs, beaten
3 Tablespoons lemon juice
1 Tablespoon vanilla

2 cups frozen blueberries

Heat oven to 400 degrees F. Line muffin pans with silicone liners.

Put dry ingredients in the bowl of a stand mixer. Use the paddle attachment to blend lightly.

Put the buttermilk and oil in a measuring cup. Add the eggs, lemon juice, and vanilla. Whisk together to beat the eggs lightly and blend the wet mixture.

Make a well in the dry ingredients. Pour in wet ingredients, mixing quickly with a few strokes of the paddle.

Fold in blueberries. Do not mix too long — batter should be lumpy.

Use an ice-cream scoop to portion batter into lined muffin cups, almost to the top of each cup. Bake for 20 to 30 minutes, or until golden brown. Transfer muffins to a wire rack to cool.

Source: Adapted slightly from The Comfort of Cooking

Slow Cooker Turkey Breast

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Cook’s notes: It’s really easy to make half a turkey breast (bone-in) in a slow cooker. I looked at several recipes on line, and they all agreed. This turned out well.

Note: The turkey breast must be thawed, not frozen.

  1. Rinse turkey breast and pat dry with paper towels.
  2. Rub olive oil over both sides of the turkey breast. Be careful of the bones on the cut side. Sprinkle with salt and pepper.
  3. Season with chicken dry rub.
  4. Place turkey breast meaty side up, in slow cooker.
  5. Cover and cook on low 8 hours, or until the minimum internal temperature is 165 °F as measured with a food thermometer.
  6. Remove from slow cooker and let stand 10 minutes before slicing.
Menu: We served the turkey with buttermilk biscuits, green beans, and roasted sweet potato.

Best Recipe: Turkey Taco Salad

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IMG_0327

An amazing flavor combination, but not too spicy

Cook’s notes: This recipe is adapted from Alaska from Scratch, and it’s just terrific. The turkey mixture is enough for 6 servings. Leftovers are great for lunch. Note that the raw garlic in the dressing gets more pungent overnight. This salad has an excellent combination of flavors and textures, and the recipe is quite flexible.

Make the turkey mixture and the dressing, then assemble salads. You can also top them with a spoonful of guacamole.

 

Turkey mixture:
1 lb. (16 oz.) package ground turkey
1/4 teaspoon salt
1 Tablespoon Arizona Dreaming chili spice blend (from Penzeys)
1 can (14.5 oz.) black beans, rinsed and drained
1 can (15.25 oz.) organic corn kernels, drained

Heat oil in a large saute pan over medium-high heat. Season the turkey with salt and taco seasoning and brown the meat, breaking it up with a spatula as you go. When cooked through, add the black beans and corn, heating through. Taste for seasoning and add more salt or taco seasoning, as needed, to taste.

Cilantro Ranch Dressing:

  • 1/4 cup cilantro leaves
  • 1/4 cup Greek yogurt
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons buttermilk
  • 2 Tablespoons scallions, thinly sliced
  • 1 Tablespoon lime juice [half a lime]
  • 1 small clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Process all ingredients in a food processor or blender until smooth. Refrigerate until ready to serve.

Assemble the salads (per person):

  • 3 oz. mixed greens
  • 1 oz. slightly crushed tortilla chips
  • 1 cup turkey, bean, and corn mixture
  • 1/2 tomato, diced
  • 1 to 2 Tablespoons shredded cheddar
  • 1/4 avocado, diced
  • 1/2 scallion, chopped
  • Cilantro Ranch dressing to taste
  • Salsa, if desired

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