Foodie Blog Roll 2

Thursday, May 26, 2011

One Lovely Blog Award

On Tuesday, I was awarded the "One Lovely Blog Award" by Charm Home. What an honor! This is my first blog award and I am ecstatic! Cristi has an awesome design blog and she is truly inspirational! Thank you, Cristi!

So, according to the rules, I have to award 15 other blogs with the same award and pass along the excitement. Since I am still a baby blogger, this was a little tough for me because a lot of these blogs are new to me. However, I do have a few favorites! I have also put a my favorite picture/recipe/idea from each blog. So without further adieu, here they are {in no particular order}.





The Pioneer Woman  (another Okie, yea!!)









Cupcake Fondue {a girl after my own heart!}







Pumpkin Spice Bagels {Love me some pumpkin!} 















The Baker Chick  {She's new too!}




So there you have it! I actually think I'm more excited to GIVE the award that I was to receive it. :) I hope you check out all these other awesome blogs.

Thanks again, Charm Home!



Wednesday, May 25, 2011

Zucchini and Chickpea Fritters

When I first saw this recipe on Just Hungry, I was super excited. It was actually called zucchini and chickpea pancakes. I thought the end result of the crispy outside and the super savory inside reminded me more of a fritter. I think what intrigued me the most was that the batter was made with chickpea flour, which I had never heard of.

Zucchini and Chickpea Fritters

So, I went on a hunt and found some at Whole Foods, although there it was called garbanzo bean flour (same thing). It was Bob's Red Mill Garbanzo Bean Flour, to be exact. 
This stuff is so healthy for you. Loaded with fiber and protein, and it tastes good? Yeah, you can't beat that!
Anyways, I'm excited to share this recipe with you because these fritters were so delicious. I had them for dinner with a big pile of egg whites.

To make these a little more healthy, I didn't cook them in oil, I just used cook spray for the pan. Adapted from Just Hungry.

Zucchini and Chickpea Fritters
2 zucchini, or 5 C shredded
1 C chickpea flour (garbanzo bean)
1 tsp salt
1 tsp garam masala*
1/2 tsp curry powder
1/8 tsp cayenne

Finely shred the zucchini (with a grater or food processor), and set aside in a large bowl. In a small bowl, add flour, salt and spices and mix well to combine. Add flour mixture to zucchini and mix well. It may seem like everything won't incorporate, but the zucchini actually gives off a lot of liquid. If you need to, you can add a T of water. Heat a large skillet and spray with cook spray. Pour half of the batter into the skillet and spread a little to form a circle. (It will be big!) Cook for about 4 minutes on each side. Make a small cut in the middle to make sure the batter is all the way cooked (no oozing).  Remove from pan and repeat with the other half of the batter. Cut into wedges and serve. 
This serves 2-4 depending on what else you are serving. I had one whole fritter with egg whites and I was quite full after dinner. If you are serving for brunch along side something sweet, 1/2 of a fritter may be plenty. 

*The thing I liked best about these was how spicy they were! And I mean full-of-flavor spicy, not hot. The garam masala (my new favorite spice) smelled like cloves and cinnamon; wow, it had my kitchen smelling good! I had never used it before and didn't really know what it was, but I learned a lot about it here. Garam masala, also known as the magic spice, is used in a lot of Indian dishes. It is actually a blend of spices (like my pumpkin pie spice!) and guess what? There are cloves and cinnamon in it! I'm so smart! haha

But seriously, if you like breakfast for dinner, and if you love zucchini, then you will love this recipe.

Monday, May 23, 2011

Breakfast Lamb and Egg White Greek Pita

I had some leftover ground lamb meat from My Big Fat Greek Nachos so I made these yummy little breakfast pitas. The meat mixture was made up of lamb, onion, garlic, ground cloves, ground cumin, and dried oregano.

Breakfast Lamb and Egg White Greek Pita


Breakfast Lamb and Egg White Greek Pita
Whole wheat pita bread
1/2 C egg whites
1/2 C leftover ground lamb meat mixture
1/2 cucumber, chopped
Handful of cherry tomatoes, quartered
Hummus

In a non-stick skillet, cook egg whites. Re-warm lamb onion mixture. Cut pita bread in half and spread hummus on one side of the inside. Fill pitas with egg, meat mixture, tomatoes and cucumbers. 

This would also be great with out meat, or with chicken or ground turkey. Either way, this was a hearty, filling breakfast.

Friday, May 20, 2011

Smoky Green Chile Turkey Burgers

I made these for dinner a few nights ago and the prep time was two minutes -no lie! The flavor, however, tasted like the meat had been slow cooking in green chile sauce all day.

Smoky Green Chile Turkey Burgers

Smoky Green Chile Turkey Burgers
1 1/3 lb lean ground turkey
2 4oz cans diced green chiles, drained
1 small onion, diced
1/2 tsp cumin
1/2 tsp celery seed
Salt (optional)
Provolone slices

Heat large non-stick skillet (or grill) to medium-high heat. In a large bowl, add all ingredients and mix well. Form into 4 patties and place in skillet. Cook until meat is cooked through. You can place the lid on if you like to steam them a little, but I think there was enough liquid in the chiles to keep the burgers from drying out. 
Place sliced cheese on the burgers and put lid on until cheese is melted. Serve. 

The cumin and celery seed gave the burgers a nice smoky flavor and the provolone was the perfect mild cheese.  So I guess these were actually green chile turkey CHEESE burgers. :)

Look at that cheese bubble! Nom nom nom!

Wednesday, May 18, 2011

Pecan Pumpkin Butter

Pin It

Ok, I know it's the middle of May, but I just cannot stop thinking about yummy fally foods. Last week I made carrot brown sugar oatmeal muffins, and yesterday......

Pecan Pumpkin Butter


My inspiration came from a gift that my mother in-law gave me for Christmas. It's Muirhead's pecan pumpkin butter from Williams-Sonoma. It was soooo delicious.

When I ran out, I thought I would check their website just in case they had some (and hoping it was on sale!), but sadly, nope. "No problem, I'll make my own!" I thought. So I did! Plus, this gave me a chance to use my homemade pumpkin pie spice that I love so much!

Pecan Pumpkin Butter
1 15oz can of pumpkin puree
1/4 C apple juice
2 T splenda brown sugar
1 T 100% maple syrup
1/2 t vanilla
Zest of a lemon
Pinch of salt
1/2 C toasted pecans

In a food processor, grind toasted pecans down for about 20 seconds, scrape down sides and grind again for about 20 more seconds. Set aside. 
In a small sauce pot, add pumpkin puree, apple juice, pumpkin pie spice, splenda brown sugar, syrup, vanilla, lemon zest and salt and heat until warmed through. Once mixture starts to bubble, reduce heat to simmer and cook for about 20 minutes. If it starts to get too thick, add a T of water. Add in pecans and mix well. Continue to cook for about 5 minutes. Cool and serve or fill jars.

 * If you don't have pumpkin pie spice or if you don't want to make a whole jar for this recipe, I have broken down the spice ratio here: 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1/4 tsp allspice.
 These would be great gifts around the holidays, or whenever. Just get little squares of fabric or paper to match the occasion and dress up your mason jars.

The aroma of the pumpkin and spices really filled up my kitchen and made me wish it was fall. I guess I'll just have to settle for my fall-in-a-jar for now. :) The list of things you can do with this stuff is is pretty much endless. Slather it over waffles, pancakes, bagels or bread; add a heaping scoop to your oatmeal (my favorite) or smoothies. Add it TO batters of pancakes, muffins or breads. Or just simply dip wheat thins or apples in it like I do! Either way, you can't go wrong! All I know is now I don't have to wait till fall to have this yum-a-licious treat!

click to print recipe

Tuesday, May 17, 2011

Baked Salmon and Pistachio Cakes

I have been wanting to make crab cakes for a while but when I came across this beautiful, fresh salmon in my grocery store and it was on sale....I could not pass it up! I found a yummy recipe and altered it to my taste. Also, I decided to bake these instead of frying them so they would be a little more healthy, but I know these would be awesome fried!

Baked Salmon and Pistachio Cakes



Adapted from Taste of Home

Baked Salmon and Pistachio Cakes
1 1/4 lb fresh salmon fillets
1/2 C panko
1 egg
1 tsp grated lime zest
1/4 tsp salt
1/4 tsp pepper
1/3 C + 1T pistachios, chopped
Lime wedges

Pre-heat oven to 350 degrees F. In a large non-stick skillet, bring 4 cups of water to boil. Reduce heat; add fillets and poach, uncovered, for 7-9 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly.
In a large bowl, combine the panko, egg, lime zest, salt and pepper. Shred salmon with two forks and add to the panko mixture. Add in 1/3 C chopped pistachios. Shape into 8 patties. Spray a baking sheet with cook spray and place cakes on sheet. Top with remaining T of pistachios.

Bake for about 8-10 minutes, or until cakes begin to turn golden. Serve cakes with lime wedge.
I think this totally counts as the crab cakes on my bucket list! :)

My Big Fat Greek Nachos

Opa! These were rock star!

My Big Fat Greek Nachos
 I used whole wheat pita chips for the chips, ground lamb for the meat, and feta and farmer's cheese along with several veggies for the toppings.
I had never had this cheese before, but my grocer suggested it. It's wrapped in a cloth and very good! He said it's basically Greek yogurt but aged and strained. It's salty and has great flavor and it crumbles like feta. I was hoping to find a Greek cheese that melted well, but I might have to go to a specialty store for that. Anyways, this stuff was still pretty good!

My Big Fat Greek Nachos
Whole wheat pita chips
1 lb ground lamb
1 small onion, chopped
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp salt
Cucumber, chopped
Cherry tomatoes, chopped
Roasted red peppers, chopped
Feta cheese
Farmer cheese
Kalamata olives, sliced

Heat a medium skillet to medium-high, cook onion and garlic for a few minutes to soften. Add lamb and cook. Set aside. 
There are two ways to do this next part. One is to line a baking sheet with foil, layer the pita chips, meat, veggies and cheese on top and bake for a few minutes. But I'm lazy. Sooooo, the second way is to pile pita chips on a plate, top with meat mixture, then add roasted red peppers, olives and cheese. Heat in microwave for 1 minute and then top with tomatoes and cucumber. 

The farmer cheese actually did get a little melty.
 You could also heat it up after you put the cucumber and tomatoes on there, but I like the hot/cold contrast.



These were a winner. Especially the warm pita chips, yum! I also remembered half way through the plate that I had some hummus, so I piled some of that on there too. :) Are you drooling?

Friday, May 13, 2011

Carrot Brown Sugar Oatmeal Muffins

Pin It This recipe had a lot of "firsts" in it for me. I love experimenting with recipes and putting a spin on them, but sometimes I change too much and things get crazy, especially when it comes to baking. Readers don't get to see "behind the scenes" and that's not always a bad thing. Sometimes recipes come out great the first time, and other times...not so much. I got lucky with this one though! I used Splenda Brown Sugar Blend for the first time in this recipe. Also, instead of just adding flaxseed meal, I replaced some of the flour with it. I was afraid the muffins were going to be heavy, but they were wonderful. Not too sweet, healthy, perfect.

Carrot Brown Sugar Oatmeal Muffins
Adapted from Splenda Recipes

Carrot Brown Sugar Oatmeal Muffins
1/2 C whole wheat flour
1/4 C flaxseed meal
1/4 C all-purpose flour
1/2 C old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 large egg
2 large egg whites
6 T Splenda brown sugar blend
1/2 C unsweetened apple sauce
1/4 C canola oil
3/4 tsp vanilla extract
1 1/2 C carrots, grated

Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners and set aside. In a medium bowl, combine both flours, flaxseed meal, oats, baking powder, baking soda, cinnamon, nutmeg and salt. In a large bowl, whisk egg, egg whites and brown sugar together until well combined. Whisk in applesauce, oil and vanilla. Stir in carrots. Add dry ingredients and mix just until incorporated. Do not over mix. Batter should be thick and lumpy. Fill liners about 2/3 full with batter. 
Doesn't the batter look delicious!?
Bake for 20 minutes. Cool on rack. Serve warm.
I enjoyed mine with (apparently very weak) coffee.

Normally, I add either walnuts or pecans to muffins, but I think the earthiness of the flaxseed was just perfect.

The perfect bite.

 click to print recipe


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