Wednesday, December 29, 2010
Thursday, December 23, 2010
Wednesday, December 8, 2010
Edible Peanut Butter Play Dough
1/2 cup creamy peanut butter or other nut butter
1/2 cup rice flour, approx.
2 tablespoons honey
1. In medium bowl, stir peanut butter and honey.
2. Add flour gradually to desired consistency, switching to hand kneading
as it thickens.
3. That's it! Now play!
Thursday, November 25, 2010
Sunday, November 14, 2010
1 cup of diced, cooked chicken or pork, optional
Tuesday, November 2, 2010
Sunday, September 5, 2010
1 tsp ground cumin
Saturday, August 21, 2010
Monday, August 9, 2010
Sunday, August 8, 2010
Tuesday, August 3, 2010
Tuesday, July 27, 2010
Sunday, July 25, 2010
6-8 chicken thighs, skin on
5 tablespoons soy sauce or coconut aminos
1/4 cup sweetener of your choice, honey if you are doing paleo
1/4 teaspoon pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water
Xanthan gum, optional
1. Place the chicken pieces in a gallon size ziploc bag. Mix the remaining ingredients, except the xanthan gum, in a small bowl. Pour the marinade into the bag with the chicken. Close the bag and knead gently to coat all of the chicken pieces. Put in the refrigerator and marinate at least 1 hour, turning the bag over occasionally.
2. Dump the entire contents of the bag into a 9x13" glass baking pan. Arrange the thighs skin side up. Bake at 425º for 35-40 minutes until the meat is done. Remove the chicken from the baking pan to a serving platter and keep warm.
3. Skim most of the fat off in the pan and pour remaining juices into a small saucepan. Bring to a boil and lightly sprinkle the xanthan over the liquid while whisking briskly. Be careful not to let it get too thick. Stop before you think it's thick enough as it thickens even more as it cools. Serve the sauce over chicken.
Saturday, July 24, 2010
Wednesday, June 23, 2010
Monday, June 21, 2010
1 tsp kosher salt
1 tsp thyme
1 tsp rosemary
In a small bowl, mix your dry spices. Rub the spice mixture all over the birds, inside and out. Put 2 cloves of garlic each inside the cavities. Lower the birds into the crockpot, breast side down. Take your strips of bacon, and wrap two one way and one the other on each bird. See if you can tuck an end inside of the cavity.
Cover the crockpot and cook on low for 6-8 hours, or on high for 4-5.
Discard the bacon before serving.
1 pound ground beef or turkey
1/4 teaspoon xanthan gum
2 cloves garlic, minced
2 tablespoons sesame oil
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup water
1/2 teaspoon pepper
1/4 cup sugar or can use xylitol or Splenda if watching carbs
14 ounce can bean sprouts, drained
2 green onions, chopped
In a large skillet, brown the ground beef; drain the fat. Stir the xanthan gum into the ground beef. Add all of the remaining ingredients except the green onions. Simmer about 10 minutes; stir in the green onions. To eat, put some meat in a lettuce leaf and wrap it up! Yum!
Tuesday, June 15, 2010
Monday, June 14, 2010
I was pretty impressed with how this came out and figured I would share!
1 cup of brown rice flour
1/2 cup of corn starch
1/2 cup of tapioca flour
1/4 cup potato starch
1 1/2 cups sugar
3/4 cup cocoa powder
1 1/2 ts baking soda
1/2 ts salt
1 1/2 cups almond milk (or you can use another milk sub)
1/2 cup oil
1 1/2 TB mild tasting vinegar
1 1/2 TB vanila
1/2 ts almond extract
Preheat oven to 350 degrees F.
Mix or sift dry ingredients together in a large bowl. Measure in the wet ingredients except vinegar, and stir with a fork until no lumps remain.
THIS IS VERY IMPORTANT: The vinegar needs to be the very, very last thing to add into the mix, otherwise it will go flat. literally, pour the batter into the pan, with the oven pre-warmed and ready to go, and THEN ADD VINEGAR. stir it with a fork while in the pan, and then throw it in the oven.
Pour into an 9 x 12 pan. No need to grease.
Bake for 35 minutes or until tests done.
This is usually served from the pan cut in squares. If you want to take it out of the pan, you'll have to grease and flour as it is a moist cake and wants to stick. Original recipe also called for 1/2 cup of baking cocoa powder (I used 1 cup and added a bit more moisture). It can even be mixed up and baked all in the same pan.
And for the frosting, I did this
2 cups powdered sugar
1 TB vanilla
2 TB almond milk
1/4 cup cocoa powder
dash of salt
Tuesday, June 1, 2010
* 1/2 lb dried black beans (prepared as stated on package)
* 1 cup chopped onion
* 2-3 garlic cloves, minced
* 1/2 tablespoon cumin
* 1 tablespoon chili powder
* 1/2 teaspoon cinnamon
* 3-4 cups vegetable broth (use water or chicken broth instead if you like)
* 1 (28 ounce) can diced tomatoes
* 2 tablespoons tomato paste
* 1 chipotle chile in adobo
* 1 teaspoon adobo sauce
* 1 tablespoon honey, xylitol, molasses or sweetener of your choice...
* 1 lb butternut squash, cubes (weight after peeling and cutting, about 2 cups)
* 1 cup frozen corn
* cilantro (to garnish) (optional)
1. Apply a coating of cooking spray to a large soup pot. Add onions and begin to cook for 2-3 minutes until softened. If needed, add a little water to keep the pot moist. Stir in garlic and cook an additional minute. Add in the cumin, chili powder and cinnamon and cook 30 seconds, until fragrant.
2. Add the diced tomatoes, black beans, 2 cups of vegetable broth, tomato paste, chipotles, adobo sauce, and sweetener and bring to a boil. Reduce to a simmer, cover and cook for 35 minutes. You can let this simmer for up to an hour if you like. Chili is one of those things that just gets better with time.
3. Mix in the butternut squash. Add in additional broth if desired. (The thickness of chili is a matter of personal preference, so go according to your tastes.) Cook for 20 minutes.
4. Mix in the frozen corn and cook 5 minutes until warmed through.
5. Ladle into bowls, with or without rice, and garnish with cilantro if desired.
6. *Note:* if you do not want to make the beans from scratch, my best guess is this is about 3 (14.5 ounce) cans worth. Should you substitute canned black beans, they will most likely need less vegetable broth.
Sunday, May 23, 2010
Friday, May 7, 2010
Chickpea and Apple Curry Casserole
* 1 (15 ounce) can chickpeas
* 1 cup coconut milk
* 3/4 cup water
* 1 small red onion, chopped
* 1 -2 large sweet potatoes, diced ( I used the 12 oz bag from Trader Joes)
* 1 Granny Smith apple, diced
* 2 garlic cloves, minced
* 1/4 teaspoon ginger
* 1 tablespoon curry
* 1 teaspoon dried mustard
* 1 teaspoon cumin
* 1/2 teaspoon turmeric
* 3/4 teaspoon sea salt
* 1/8 teaspoon allspice
1. Mix all of the ingredients into a casserole dish. Cover.
2. Bake, covered, for 60-70 minutes at 375 degrees, stirring occasionally.
3. Alternative: slow cook for 6 hours on low instead of baking.
4. Alternative: add two cups of water. Simmer, covered, for 30 minutes instead of baking. Puree 3/4 of mixture with a hand blender and serve as a bisque.
Monday, May 3, 2010
* 1 TB extra virgin olive oil
* 2 cloves garlic, minced
* 2 cups sliced baby carrots
* 3 scallions, chopped
* 1 sweet potato, diced
* 1 (15 oz) can diced tomatoes, drained
* 2 ts curry powder
* 1/2 ts dried thyme
* 1/4 ts red pepper flakes
* 1/4 ts ground allspice
* Salt and freshly ground black pepper
* 2 (16 oz) cans dark red kidney beans, drained and rinsed
* 1 (14 oz) can unsweetened light coconut milk
* 1 - 2 cups vegetable broth or water
1. Pour the oil into a 4-quart slow crockpot and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
2. Add the carrots, scallions, sweet potato, and tomatoes to the crockpot.
3. Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste.
4. Add the beans, coconut milk, and broth.
5. Reduce heat, cover, and cook on low for 6 to 8 hours.
Sunday, April 25, 2010
Vegan Pasta Alfredo
* 1 cup milk substitute
* 1/2 cup raw cashews, unsalted
* 1/4 cup nutritional yeast
* 3 TB tamari
* 2 TB Earth Balance margarine
* 1 TB tahini
* 1 TB fresh lemon juice
* 2 ts Dijon mustard
* 1 ts paprika (make a bit of it smoked if you have it)
* 1 pinch nutmeg
* 3 fresh garlic cloves
* black pepper, to taste
2 cups of chopped broccoli
1-2 cups chopped carrots
1 TB olive oil
2 cloves garlic, minced
1 onion, chopped
Cooked GF pasta of your choice (I used 8 oz of quinoa pasta)
1. Add all the sauce ingredients to a blender and blend until smooth. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
2. Steam the broccoli and carrots until tender crisp. Heat the oil in a skillet and saute the onion and garlic until well done.
3. Toss everything together and heat gently to warm the sauce. Enjoy!
Saturday, April 24, 2010
Two Bean Quinoa Crockpot Stew
* 1/2 cup uncooked quinoa
* 3 cups water or bean cooking liquid
* 1 1/2 cup cooked kidney beans or 1 can, drained and rinsed
* 1 1/2 cup cooked black beans or 1 can, drained and rinsed
* 1 cup tomato sauce or 1/4 cup tomato paste + 3/4 cup water
* 1 Tbsp olive oil
* 1/4 cup chopped onion
* 1 celery stalk, diced
* 3 cloves minced garlic
* 2 Tbsp minced jalapeño pepper
* 1/2 green bell pepper, diced
* 1/2 red bell pepper, diced
* 1 tsp cumin powder
* 2 tsp ground coriander
* 1 tsp paprika
* 1 tsp dried basil leaf
* 1/2 tsp dried thyme leaf
* 1/2 tsp dried marjoram leaf
* 1/4 tsp chipotle pepper powder
* 1 bay leaf
* 1 tsp salt
* 1 Tbsp light molasses
* 1 Tbsp soy sauce
* 1/4 cup chopped cilantro
* Fresh ground black pepper to taste
1. Rinse the quinoa well and let it drain for a bit. Toast it in a skillet until it is popping.
2. Sauté jalapeno, onion, garlic, celery, and peppers in oil for 5 minutes on med-high heat.
3. Add spices and stir for 2 minutes.
4. Combine with water, tomato sauce, salt, quinoa and beans in a crockpot.
5. Cover and cook on low for 5 - 6 hours.
6. Add soy sauce, molasses and pepper.
7. Serve garnished with chopped cilantro and sour cream (optional)
Monday, April 19, 2010
Sweet Potato, Corn, and Jalapeno Bisque
1 Tablespoon vegetable oil
1 large onion, diced
6 cloves garlic, minced
3 sweet potatoes, peeled and cubed
5 cups vegetable stock
1 jalapeno, seeded and diced
1 can (15 oz) corn, drained
2 Tablespoons maple syrup
1/2 Tablespoon salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
pinch ground cinnamon
In a large pot, saute the onion and garlic in the oil.
Add the sweet potatoes and stock.
Bring to a boil.
Simmer til potatoes are soft. (10-15 minutes)
Puree until smooth.
Add remaining ingredients and warm through.
Sunday, April 18, 2010
Southwestern Quinoa Veggie Casserole
* 3/4 cup quinoa
* 1 (14 ounce) can Tomatoes
* 1 (15 ounce) can whole black beans, drained
* 1/4 cup sliced jalapeno
* 1 cup frozen corn
* 1/2 cup vegetable broth
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup grated cheddar cheese (optional)
* sour cream (optional)
1. Preheat oven to 400. Rinse the quinoa, then toast it in a skillet until it pops.
2. Combine all ingredients except cheese and sour cream in a 2 quart casserole.
3. Cover with foil and bake for 30 minutes.
4. Remove and stir.
5. Bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6. Cover with cheese, if using, and broil till cheese is melted (usually around 1 or 2 minutes).
7. Serve with sour cream.
Thursday, April 15, 2010
original recipe by Ashley Skabar
Ashley's Note: While this recipe can be made without the xanthan gum,
I find that it helps create a smooth texture.
BL's Note: This is extra special with raspberry or pomegrante syrup
blended in or served with dark cherry preserves.
Makes about 4 cups
Prep Time: 10 minutes
2 cups water
1 cup white granulated sugar
3/4 cup cocoa powder
1/8 t. salt
3 ounces dark dairy-free chocolate, chopped
1/2 t. vanilla extract
1/8 t. xanthan gum
1. In a small saucepan over medium heat, whisk together 1 cup of the
water, sugar, cocoa powder and salt, stirring well to dissolve the
sugar and any clumps of cocoa powder. Bring mixture to a low boil,
remove the pan from heat, add the chocolate to the mixture and let it
sit for about 1 minute. Stir the chocolate until it is completely
dissolved, then add the vanilla extract and remaining water, stirring
2. Transfer the mixture to a blender. Add the xanthan gum and process
for about 1 minute, or until thoroughly combined. Pour into an ice
cream maker and freeze according to the manufacturer' s instructions.
If you do not have an ice cream freezer, you can prepare this as a
granita. Pour from the blender into a large cake pan (or any pan with
sufficiently tall sides. Freeze at least 2 hours, scrap into the
blender and reblend. Return to pan and freeze another 2 hours. Stir
every 2 hours to keep ice crystals from forming. When complete
frozen, transfer to a air-tight container until serving time. Store
leftovers (huh!) in air-tight lidded container.
Monday, April 5, 2010
Baked Ham with Horseradish Glaze
* Spiral cut ham
* 1/2 cup crushed pineapple (with 1/2 amount of its juice)
* 1/2 cup apple jelly or cranberry jelly
* 4 teaspoons prepared horseradish
* 3 teaspoons Dijon mustard
* 1/4 cup maple syrup
* 1 teaspoon cinnamon
* 1/4 teaspoon allspice
1. Start ham cooking based on package directions.
2. In a medium sauce pan over low heat add remaining ingredients, stir and melt.
3. Brush this on ham a few times during the last half hour of cooking.
4. Bring the rest to the table to enjoy!
Green Beans With Bacon and Onions
* 3 lbs fresh green beans, stem ends removed
* 3 tablespoons extra virgin olive oil
* 1 large onion, chopped
* 8 slices pepper bacon, chopped
* 2 quarts chicken stock
* salt and pepper
1. In a large heavy pot or Dutch Oven add the olive oil.
2. Heat to medium high.
3. Add the onions and bacon.
4. Cook until the onions are soft and browning lightly, about 8 minutes.
5. Add the green beans and chicken stock.
6. Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
7. Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
8. Salt and pepper to taste.
Balsamic Roasted Yams
* 1/4 cup balsamic vinegar
* 1 tablespoon golden brown sugar, packed
* 1/4 cup Earth Balance (I am thinking these might be good with coconut oil too!
* 1 teaspoon kosher salt
* 3 large red skinned yams, peeled, cut into 1 1/4 inch dice
* fresh ground black pepper
1. Preheat oven to 400°F.
2. Place balsamic vinegar and brown sugar in a large skillet and bring to a boil over medium heat, stirring until sugar dissolves.
3. Reduce heat and simmer 3 minutes or until the mixture thickens slightly.
4. Add Earth Balance and salt and stir until it melts.
5. Add yams to the pan, stir to coat and season with black pepper.
6. Spread yams evenly on a rimmed cookie sheet.
7. Bake 40 minutes, or until yams are tender, stirring occasionally.
Tuesday, March 30, 2010
I thought this recipe was great, and I was stuffed up with a cold! Ron liked it even better. This was the first time I had used the Trader Joe's boneless skinless thighs in a crockpot recipe, and now I think I am hooked on doing it that way all the time! The only thing I thought was odd was that it called for such a small amount of sweet potatoes. I think I would go ahead and use more next time. I also thought it could use a bit of salt. I just left the sour cream out. I meant to tell my husband to stir some into his before eating it, but I forgot, and he still loved it! But it you have people in your home that eat dairy, you might want to give it a try! Also, we just ate it in bowls like a stew.
Crockpot Chipotle Chicken and Sweet Potatoes
--enough chicken pieces to feed 4 (I used a full bag of Trader Joe's boneless and skinless thighs)
--10 oz package of mushrooms
--1/2 chopped onion
--3 cloves minced garlic
--1 small sweet potato (peeled and chopped in chunks)
--2 green onions, chopped
--1 diced red bell pepper
--1/2 cup chicken broth
--1 t chipotle pepper
--1 t paprika
--1/4 t black pepper
--1 cup sour cream, to add later (optional)
Add the chicken to the crockpot. Prepare the vegetables and add on top of the chicken. Put in the broth, and add the spices. Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
Before serving, stir in the sour cream if using. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
Serve over pasta or brown rice or eat like a stew.
Saturday, March 27, 2010
Indonesian Crockpot Chicken
-enough chicken parts to feed a family of 4. (I used a 12 pack of thighs I had on hand)
-- 2 TB xylitol, honey or sweetener of your choice
Tuesday, March 23, 2010
* 6 boneless skinless chicken thighs (about 1 1/4 lb.)
* 1 tablespoon olive oil
* 1 1/2 cups thinly sliced carrots
* 1/2 cup chopped onion
* 2 garlic cloves, minced
* 1 (15 ounce) can butter beans, rinsed and drained
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (8 ounce) can tomato sauce
* 1/4 cup dry red wine
* 1 teaspoon dried thyme, crushed
* 1/4 teaspoon ground allspice
* 8 ounces smoked turkey sausage, cut into 1/2-inch slices
1. In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
2. Remove chicken from skillet; reserve drippings in skillet.
3. Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
4. Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
5. Transfer to an ungreased 2 quart casserole dish.
6. Place chicken on top.
7. Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.
Monday, March 22, 2010
I tried this one as printed the first time, with ground turkey, but think it would be great with more stuff added, like possibly bean sprouts and snow peas. Also, when it says draining the fat is a choice, if you don't, it will end up very "liquidy". Fine if you plan to eat it with rice I guess, but we had to have it almost like a stew.
Cabbage and Ground Meat Stir Fry
1 pound ground meat of your choice
2 cloves garlic, minced
16 ounce bag coleslaw mix
8 ounces fresh mushrooms, sliced
2 tablespoons GF soy sauce
1 tablespoon sesame oil
Pinch ginger, optional
Pinch cayenne, optional
Salt and pepper, to taste
2 teaspoons xylitol, honey or sweetener of your choice
1 bunch green onions, cut on the bias, about 8 onions or 3 ounces after trimming
In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it in. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.
Thursday, March 4, 2010
Almond Flour Pizza Crust
2 cups of almond flour, plus probably a bit more to make the right texture
2 tsp olive oil
3/4 tsp salt
dried spices, such as basil, thyme and oregano, are optional
Beat the eggs in a medium mixing bowl. Add the other ingredients and stir. If mixture does not easily form a ball, add more flour by the tablespoon. 1 T of coconut flour will also help as it absorbs excess liquid very well. This step is important. My dough formed a ball right away, but it was too sticky to work with and I ended up needing more to be able to mold it. Use your judgment, but if it is sticking to your fingers at all, you probably need to add some flour.
Grease a pizza pan or cookie sheet, and sprinkle some of the flour on as well. Place the ball of dough in the middle of the pan and squish it out into the shape you want. This should be enough dough to mostly cover a standard cookie sheet. It is fine if it doesn't reach all the way to the edges.
Bake the crust for about 20 minutes at 350 degrees, until it is lightly browned and no longer wet. Top with sauce and other toppings, and return to oven for 5-10 minutes, or long enough for toppings to heat up and cheese to melt if you are using cheese.
NOTE: One mistake I made was to rush through the spreading out process. I knew I had this spots, and sure enough they broke while eating the pizza. But I also had thick spots, and they made for a very chewy mouth feel. So I would say it is for sure worth it to try and get it nice and even - fairly thin without almost bare spots!
Friday, February 12, 2010
Pork Tenderloin with Merlot Mushrooms
* 1 package pork tenderloin, trimmed of fat
* 2 teaspoons minced garlic
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 tablespoons olive oil
* 1 tablespoon Earth Balance or other butter substitute
* 1/4 cup merlot
For The Mushrooms
* 1 (8 ounce) package button mushrooms or portabella mushrooms, halved
* 2 teaspoons butter substitute
* reserved stock
* 2 teaspoons minced garlic
* 1/2 cup merlot
* 1/8 teaspoon salt
* 1/8 teaspoon fresh ground pepper
1. Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
2. Heat the olive oil in a non-stick pan and sear the tenderloins on all sides until browned.
3. Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
4. Add the tbsp of butter and heat until just melted.
5. Pour half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
6. Bake the tenderloins at 350 for 30-35 minutes.
7. During baking, heat 2 tsp butter sub and the reserved sauce in a saute pan.
8. Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
9. Add the 1/2 cup Merlot and simmer for 2-3 minutes.
10. Season with the salt and pepper.
11. Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mush
Tuesday, February 9, 2010
1/2 cup pecans
1/2 cup walnuts
1 cup pitted dates (not soaked)
1/4 cup cocoa powder
Pulse the nuts in a food processor until they are fairly well ground, and then throw in the dates and cocoa. Process until it is an even consistency. You can press it into a pan and throw it into the fridge for a half hour or so before cutting into squares, but I like them better rolled into little balls. The "batter" seems to go much further this way. Enjoy!
Thursday, February 4, 2010
Monday, February 1, 2010
Crockpot Coq au Vin
6 to 8 frozen chicken thighs
Monday, January 4, 2010
Ingredients for Cupcakes
6 eggs lightly beaten
1/2 cup coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup honey
1/2 cup coconut oil
2 tsp. almond extract
Method for Cupcakes
Preheat oven to 350 degrees. Line 12 muffin tins with paper or silicone.
Warm honey and melt coconut oil together over medium low heat. Sift coconut flour, salt, and baking soda into the eggs and beat with a hand mixer. Add warm honey/oil mixture while continuing to beat until thoroughly blended. Add almond extract and blend until smooth. Pour into lined muffin tins and bake for 20 minutes or until a toothpick comes out clean. These will brown quite a bit because of the honey. Cool completely before frosting.
Ingredients for Frosting
3 egg whites at room temperature
1 cup honey
1 Tbsp. vanilla extract
Method for Frosting
Beat egg whites until foamy. Boil honey until it forms a hard ball in cold water (about 210 degrees on a candy thermometer, if I remember correctly). My honey just starts to smell like it's scorching when I'm at the right temperature. Don't burn the honey though or it will taste gross (trust me).
With the mixer running, continue to beat the egg whites while adding the boiling honey. Continue to beat until stiff peaks form. Add vanilla and mix until incorporated. This makes way more frosting than you will need for the cupcakes. It will keep in the fridge for a couple of days (theoretically).
Sunday, January 3, 2010
Crispy Roasted Chickpeas with Moroccan Spices
1 can chickpeas (garbanzo beans)
1 T olive oil
1/4 - 1/2 tsp. Moroccan Spice Mix
salt to taste
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
pinch of ground cloves
Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.