Flourless chocolate chickpea cake This cake is flourless, perfectly moist, and — thanks to the addition of chickpeas — packed full of protein. Surprise yourself with this healthier take on dessert.
Ingredients 1 can chickpeas (19 oz) (drained and rinsed) 4 eggs 2⁄3 cups sugar 1⁄2 teaspoon baking powder 1⁄2 cup semi-sweet chocolate Ground cardamom (to taste) Instructions Preheat oven to 350 degrees. Grease and dust with flour a 9in cake, bread, or bundt pan. Using a food processor, a ricer, or a potato masher, blend the chickpeas until they form a thick paste. Add eggs, and mix until combined Add sugar, soda, and baking soda, and mix ingredients are well incorporated. Using a double boiler or microwave, melt the chocolate. Then, mix into the cake batter Bake for 40 minutes. When cake is finished baking, remove from oven and let stand for 10 minutes before inverting onto a plate or serving platter. Notes OPTIONAL: Top each serving with chopped fresh berries. You can also use frozen berries that have been fully defrosted.
No Cook Boiled Icing INGREDIENTS
1 cup white sugar
1 unbeaten egg white
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup boiling water
Beat all ingredients together until stiff enough to frost cake with.
This recipe makes enough icing for a large angel or chiffon cake.
White Turkey Chili TOTAL TIME: Prep: 10 min. Cook: 35 min.YIELD: 6 servings.Ingredients
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked turkey breast
1-1/3 cups fat-free milk
1 can (4 ounces) chopped green chilies, drained
1 tablespoon minced fresh cilantro
1 tablespoon dried minced onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
6 tablespoons fat-free sour cream
1.In a large saucepan, combine the first 10 ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 25-30 minutes or until heated through. Top servings with sour cream.
ROSEMARY & PEPPER DROP BISCUITS
Rosemary & Pepper Drop Biscuits are easy to make but big on flavor. No kneading dough, no cutting biscuits, just drop and bake!
Prep Time15minutes Cook Time20minutes Total Time35minutes Servings INGREDIENTS
1/2cup1 stick butter
1/2tspfreshly cracked pepper
approx. 1 cup milk
Preheat your oven to 400 degrees. Roughly chop the rosemary to prevent large, sharp pieces. Combine the dry ingredients (rosemary, pepper, flour, salt, sugar, and baking powder) in a large bowl and stir until well combined.
Take the butter out of the refrigerator just prior to using it. Slice the butter into pieces. Add the pieces of cold butter to the dry ingredients and work it in until the mixture takes on a sandy texture. I use my hands to “smoosh” the butter in, but you can also use a pastry cutter.
Starting with 3/4 cup, add just enough milk to moisten the mixture into a thick, paste-like texture (see photos below). Line a baking sheet with parchment paper and scoop 8 dollups of the biscuit dough onto the paper (about 2/3 cup each).
Bake the biscuits in the fully preheated 400 degree oven for 18-22 minutes or until they are golden brown on the surface. Serve warm.
1 15.5-ounce can butter, cannellini, or corona beans, rinsed
4 6-ounce pieces boneless, skinless cod
chopped fresh flat-leaf parsley and toast, for serving
How to Make ItStep 1Heat the oil in a large skillet over medium heat. Add the bell pepper and onion. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the squash, tomatoes, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the tomatoes have broken down and the sauce is thickened, 10 to 12 minutes.
Step 2Add the beans and stir to combine. Place the cod on top of the liquid. Cover and simmer until the cod is opaque throughout, 7 to 9 minutes.
Step 3Top the cod and sauce with the parsley. Serve with the toast.
PAN FRIED HADDOCK MEDITERRANEAN STYLE
INGREDIENTS FOR THE FISH
Salt and Black Pepper
FOR THE SAUCE
2tbsp olive oilextra virgin
1/2onionyellow, medium, chopped
1/2cupcherry tomatoescut in half
Salt and Black Pepper to taste
Season fish filets on both sides with salt and pepper, then cover with Wondra flour;
Heat up the cooking oil in a frying pan;
Beat an egg and coat the fish with the egg wash on both sides;
Add the fish to the frying pan and fry on each side until golden brown, for 3-4 minutes on each side;
In a separate pan, heat up extra virgin olive oil;
Add chopped onions and cook for 2-3 minutes until translucent;
Add chopped garlic and cook for one more minute;
Add white wine and deglaze the pan;
Add tomatoes, olives, capers and peperoncini and cook for 2-3 minutes;
Add chicken stock and let it reduce by half (3-4 minutes);
Sprinkle with fresh herbs and serve with the fish.
Here are a couple other option then the Beef Burger you may enjoy!
The Best Ground Chicken Burgers
1 cup mayo
1 teaspoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon smoked paprika
Salt & pepper, to taste
1 pound ground chicken breast
1 large clove garlic, minced
1 tablespoon fresh chives
2 tablespoons fresh oregano
Juice of 1/2 lemon
1/2 cup breadcrumbs (I used Italian flavored)
2 tablespoons mayo
Salt & pepper, to taste
Make the burger sauce by mixing the sauce ingredients together (mayo, mustard, lemon juice, smoked paprika).
Oil and pre-heat grill to medium-high heat.
Chop the chives and oregano, and prepare your toppings (tomato, avocado, onion).
In a medium to large bowl, add the ground chicken, chives, oregano, minced garlic, lemon juice, breadcrumbs, mayo, and salt & pepper. Using your hands, gently mix everything together, taking care to not over handle the mixture.
Form burger patties one by one and place them on a sheet of wax paper. You should be able to make six average-size burger patties or four larger ones. Using your thumb, create a depression in the center of each patty so they cook evenly.
Cook the burger patties until internal temperature is at least 165F. Cooking time really depends on your grill and the thickness of the patties. Mine took 5 minutes on the first side and 4 minutes on the second side.
Once the burgers are cooked, you can toast the buns for about 30 seconds on each side if desired.
Assemble burgers by spreading the mayo onto each bun and adding the burger patties and toppings.
Crab Cake Burger
INGREDIENTS 1 lb.lump crab meat or imitation crab 1/3 c.bread crumbs 1/3 c.plus 3 tbsp. mayonnaise, divided 1 large egg, lightly beaten 1/4 c.Chopped chives 1 tbsp.Worcestershire sauce kosher salt Freshly ground black pepper 2 tbsp.extra-virgin olive oil Juice of 1/2 lemon 1 tbsp.dill pickle relish 1 tbsp.Old Bay seasoning 4 burger buns 4 pieces bibb lettuce
In a large bowl, make burger mixture: Combine crab meat, bread crumbs, 1/3 cup mayo, egg, chives and Worcestershire and season generously with salt and pepper. Form into four patties.
In a large skillet over medium-high heat, heat oil. Cook burgers until golden, 5 minutes per side.
Meanwhile, make sauce: In a small bowl, combine remaining 3 tablespoons mayo, lemon juice, relish and Old Bay and season with salt.
Serve crab cake burgers on buns with lettuce and Old Bay sauce.
In case, like us, you have a lot of bananas and looking for something different.
This first recipe comes from one of our Facebook friends
Strawberry/Banana Freezer Jam 4 cups of mashed fruit ... for the strawberry banana i use 4 bananas and about 3 cups of strawberries ... 1 and a half cups of sugar or can use splenda ... 1 pouch of the Bernardin freezer jam mix .... stir and bottle or for freezer jam you can use any tightly sealed container and keep in the freezer for a year or fridge for a month.
Freezer jam is great to reuse things like pasta sauce jars as they don't need to be sealed ... commercial jars can explode when doing hot cooked jam or pickles.
Vanilla box cake with ingredients called for on box For the Glaze
1 cup sugar
6 tablespoons cornstarch
2 cups water
3 ounce box Strawberry JELL-O
4 cups fresh strawberries, cut into pieces
For the Cream
8 ounce whipped cream cheese
14 ounce sweetened condensed milk
12 ounce container Cool Whip
Whole strawberries and mint leaves for garnish
InstructionsFor the Cake
Bake cake according to instructions on box and cool.
For the Glaze
Bring sugar, cornstarch and water to a boil stirring constantly.
Add the JELL-O to the mixture when boiling.
Turn down the heat and continue to stir until the mixture begins to thicken.
Remove from burner and allow to cool (to cool faster, place in fridge for 15-20 minutes).
Fold in strawberries.
For the Cream
Combine cream cheese, sweetened condensed milk and Cool Whip.
Cut cake into squares.
Add 1/3 of the squares to the bottom of the bowl.
Top with a layer of the glaze.
Top with a layer of cream.
Repeat layering in this order.
Top trifle with whole strawberries and mint leaves for garnish.
Refrigerate until ready to serve.
Something Nice and Cheap!
Triangle Ranch Scalloped Corn ingredients
2 eggs, lightly beaten
1 14 3/4-16 -ounce cancream-style corn
4 ounces American cheese, shredded (1 cup) or 4 ounces pasteurized prepared cheese product, finely cut up
10 saltine crackers, coarsely crushed (1/3 cup)
1/24 -ounce candiced green chile peppers, drained (3 tablespoons)
1 teaspoon sugar
1/8teaspoon ground black pepper
In a large bowl, stir together eggs, corn, cheese, milk, crushed crackers, chile peppers, sugar, salt and black pepper.
Transfer to a greased 1-1/2-quart au gratin or shallow baking dish. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until the center appears set. Let stand for 10 minutes before serving. Makes 6 servings.
Add all of the ingredients for the ice cream to a blender. Blend until well-combined.
Pour the ice cream base into a freezer-safe container, cover, and freeze for 5 hours, or until frozen solid.
When ready to serve, allow ice cream to thaw for 2 to 5 minutes. Scoop ice cream into bowls and serve.
CREAMY 3-INGREDIENT, NO CHURN CHOCOLATE ICE CREAM Prep Time 15 mins Freezing Time 4 hrs
This recipe is made to be a little less sweet than most traditional recipes, as it only uses about 1/4 the amount of sweetened condensed milk when compares to most recipes out there. You'll get plenty of sugar-rush from the chocolate syrup, but if you've got a sweet tooth, then add a little more sweetened condensed milk if you like. We enjoy eating the ice cream about 4-5 hours after it's frozen because it's still slightly soft. Next day is great too. But the longer you freeze it, the more firm and icy it can become. So if it's been freezing for a few days, allow it to soften a bit at room temperature so it becomes easier to scoop.
In large mixing bowl of stand-mixer or in a large bowl and using an electric hand mixer, add all the ingredients: heavy whipping cream, sweetened condensed milk, chocolate syrup and/or sea salt (optional).
Whip the chocolate heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Be careful not to over mix or "break" the whip cream mixture.
Pour the whipped mixture into a freezer safe container. We like to use a bread pan. Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
Now eat and enjoy this creamy, luscious, delicious dessert! And add extra chocolate syrup on top if you like!
Method Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables. Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl. In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat. Recipe Notes *This chili powder is a mild blend of chiles and other spices.
STRAWBERRY JALAPENO SALSA
TOTAL: 15 MINUTES This simple fruit salsa recipe bursts with juicy flavor. Just 5 ingredients to pure joy in a bowl! INGREDIENTS:
1 pint strawberries, hulled and diced (about 2 cups)
1 jalapeno pepper, seeded and diced (about 1/4 cup) (include seeds for more heat)
1/2 small red onion, diced (about 1/2 cup)
Zest and juice from 1 medium lime (about 1 teaspoon zest and 2-3 tablespoons lime juice)
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
Add all ingredients to a medium bowl and stir gently to combine. Taste and add more salt and pepper, if desired. Serve.
Keeps refrigerated in an airtight container for 2-3 days.
Cucumber Mango Salsa A sweet, refreshing salsa made with mangoes and cucumber. If you can find champagne mangoes, use those–they are delicious!
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 2 1/2 cups of salsa
1 ripe mango, diced (about 1 cup)
1/2 small English cucumber, diced (about 1 cup)
1/3 cup diced red onions
1/4 cup chopped cilantro
1 jalapeño pepper, seeded and diced
Juice from 1 lime
Freshly ground black pepper
Stir together all of the ingredients in a medium bowl. Serve with tortilla chips, tacos or burritos, or as a mix-in for cooked quinoa or millet.
Pico de Gallo Pico de Gallo is a fresh salsa made with raw tomatoes, onions and serrano chili peppers. It is delicious with tortilla chips, or served as a topping on fish, chicken or steak.
1/2 cup white onion , finely diced
1 serrano chili pepper , finely diced (seeds and membranes removed for less heat)
2 cups tomatoes , medium diced (seeds removed) About 4 medium tomatoes)
1/4 cup cilantro , finely chopped
1 tbsp fresh lime juice
1 clove garlic , minced (optional)
salt , to taste
black pepper , to taste (optional)
Add all ingredients into a large bowl, and stir to combine.
Adjust the lime, salt and pepper (if using) to suit your taste.
Serve immediately, or refrigerate for up to a few hours. Best served the day you make it.
"A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado." Ingredients
4 small seedless cucumbers - peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt (optional)
1/4 cup raisins (optional)
Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.
Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.
While Chef Yves enjoys a well deserved vacation the classes continue on Thursdays...
1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon paprika or smoked paprika if available Freshly ground black pepper
Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.
Cheese Sauce 1lb cheddar cheese, cut into small pieces or shredded 1 (13 ounce) can evaporated milk 4 tablespoons butter or margarine 1 teaspoon dry mustard
Melt butter in medium pan over medium heat. Add milk and bring to a simmer. Remove from heat and whisk in dry mustard. Add cheese in small batches while stirring, making sure each addition is melted before adding more.