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Healthy Frozen S’mores Parfaits

Written on July 18, 2011 by Wannabe Chef in Dessert

There’s been a recent explosion of s’mores desserts on food blogs lately. Besides making me think “You’re killing me, Smalls,” it’s also made me jealous and hungry for some s’mores(and if you don’t get the quote go out to Blockbuster or Red Box or however people get movies these days and rent The Sandlot). And so I made them my way, with chocolate banana soft serve, original Fluff, and a touch of gluten-free graham cracker crumbs.

These have just the right ratio of chocolate to marshmallow to graham cracker. It’s cool, creamy, and sweet; being from Massachusetts, I wouldn’t recommend anything other than marshmallow Fluff, but you could always use marshmallows or—gasp—an imitation marshmallow crème. Add a scoop of peanut butter, too, for something extra special.

Healthy Frozen S’mores Parfaits

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

2 large frozen bananas
3 Tablespoons cocoa powder
2 Tablespoons Fluff OR 1/4 cup miniature marshmallows
2 graham crackers

Method:

Throw the frozen bananas into a food processor and turn it on. Blend until creamy.
Add in the cocoa powder and pulse until it’s mixed in.
Scoop the chocolate-banana mixture into the glasses.
Finish with a tablespoon of Fluff or marshmallows and graham crackers. Serve immediately.

Technically the recipe is for 2 parfaits but every time I’ve made this I’ve eaten the whole batch by myself. I’m not sure if it’s because I’m extra hungry or this is just extra good—I assume both. It’s (mostly) healthy anyway so dig right in.

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Pizza Omelet

Written on July 15, 2011 by Wannabe Chef in Breakfast, Entree

Do you remember that joyous moment when Bagel Bites promised you pizza in the morning, pizza in the evening, pizza at supper time? And do you remember that heart-wrenching moment when you realized a diet of only Bagel Bites probably wasn’t that good for you?

I do.

Let’s fast forward ~10 years to my current egg phase, when I could(and usually do) eat eggs with every meal. They’re cheap, tasty, and oh so good for you. Like tofu, they’re pretty tasteless, too, and take on the flavors you add to them. Flavors like pizza. I mean, who can say no to melted cheese?

Pizza Omelet

Ingredients:

3 eggs
1/4 cup pizza sauce
1/4 cup shredded mozzarella cheese(I used Daiya)
Torn basil for garnish(optional)
Oil for greasing

Lightly grease a 10’ frying pan and heat it over a burner set to medium. Meanwhile, crack and whisk together the 3 eggs until completely beaten.

When the pan has heated, pour in the eggs and cover with a lid.

Once the egg has completely cooked, pour on the sauce and spread across the surface. Sprinkle on the cheese in an even layer, return the lid, and turn off the heat leaving the pan on the burner for a few minutes until the cheese has melted. Once ready, slide the omelet onto a plate and garnish with fresh basil.

Maybe it’s the fact that I haven’t had a “real” pizza in ages, or maybe this is just damn good; either way, I’m obsessed. Anything herby with melted cheese is a winner in my book. It’s also a good way to sneak protein into a picky-eater’s diet, but don’t tell them that.

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Tofu “Ricotta” Cheese

Written on July 14, 2011 by Wannabe Chef in Side Dish

For whatever reason, I’ve never loved cheese. If I did, I probably would have gotten my fingers caught in more mouse traps as a child. So giving up cheese along with dairy was never hard, but last Summer I tried this Whole Foods recipe for a vegan “ricotta” and really loved it. The herby, seasoned flavor far exceeded any “real” cheese I’d ever tried. For whatever reason I forgot about it for a year and just decided to make it again this week with a few tweaks.

Making your own cheese substitute has advantages and disadvantages compared to store brands. Since it’s tofu-based, this recipe is higher in protein than most fake cheeses. And the addition of fresh herbs and seasoning creates an unparalleled flavor. Since it doesn’t have a bunch of funky ingredients and stabilizers, it won’t melt like other fake cheese. But is that really such a bad trade off?

Tofu “Ricotta” Cheese(adapted from this recipe)

Ingredients:

1 block extra firm tofu
2 Tablespoons tahini
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup nutritional yeast
1 Tablespoon lemon juice
1 Tablespoon fresh chopped basil
1/2 teaspoon salt + more to taste
1/4 teaspoon black pepper

Combine all of the ingredients together in a large bowl. Using a fork, press into the tofu block breaking it up into smaller clumps and mixing it with the other ingredients. Continue this until the ingredients are homogenous and the consistency resembles ricotta cheese. Store in an airtight container in the refrigerator for up to a week.

I haven’t found many uses for this so far besides eating it straight from the bowl, but I’m sure with time I’ll find others. Unless I eat it all straight from the bowl, which is a likely scenario, too.

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Raw Chocolate Mint Mousse

Written on July 13, 2011 by Wannabe Chef in Dessert

I’ve been holding out on you.

I’m sorry.

I made this about a week ago and never got around to posting the recipe. But late is definitely better than never.

It all started when I went to London and had the raw chocolate, vanilla, and mint mousse parfait from saf, which was by far the best thing I had the entire trip. I had been thinking about it as soon as I got back. Luckily, it wasn’t too hard to recreate because the ingredients were listed on the side of the dessert so all I had to do was copy them.

Let me tell you this tasted exactly like the real thing, which is good because I’m not sure I can afford a plane ticket to London every time I get a craving for this mousse. So, if you’re like me and have no plans to be near Kensington Square anytime soon, bookmark this recipe. If you do have plans to be there, send me a postcard. And some mousse.

Raw Chocolate Mint Mousse

Ingredients:

2 cups cashews, soaked for at about 3 hours
6 Tablespoons maple syrup or agave
1.5oz unsweetened baking chocolate, melted
3 Tablespoons cocoa powder
10 mint leaves, finely chopped plus more for garnish
1/4-1/2 cup water

Combine the cashews, sweetener, melted chocolate, cocoa powder, and mint in a food processor and process until it makes a smooth paste.

If serving immediately, slowly add in water to the processor as it’s blending until it reaches a light and airy consistency. Scoop into serving dishes and garnish with extra mint leaves.

If serving later, add in a tad more water than you think you should until the dessert is slightly runny. Pour into serving bowls and refrigerate until serving. As the mousse cools, the texture will firm up. If it firms up too much, simply whisk a couple teaspoons of water into the mousse with a fork until it’s come back to the right consistency again.

I like this better than raw chocolate mousse made with avocado because it actually has the light and airy texture of an egg and cream mousse. The taste is very rich and very minty.

It’s a lot of fat, but I’m going to pull out the “healthy fat” card here. We’re all going to die of something; if raw chocolate mousse does me in, I’m OK with that.

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Greens & Beans

Written on July 12, 2011 by Wannabe Chef in Entree

For a food blogger, I’m not a very adventurous eater. I eat a lot of the same things over and over again. I eat a lot of omelets. I love making raw noodles in peanut sauce. And, when in doubt, I always go back to greens and beans.

It’s not as much of a recipe as a methodology: You take some greens and some beans, sauté flavor into them and boom! It’s a meal. And it doesn’t make you think too hard, which is always nice at the end of the day.

Greens & Beans

Ingredients(Makes 2 servings):

1/2 an onion, diced
1 clove garlic, minced
1 1/2 Tablespoons olive oil
1 can beans, drained(I like cannellini)
2 cups fresh OR 1 cup frozen greens, thawed(spinach, kale, etc.)
1 Tablespoon lemon juice
Salt and pepper to taste
Butter(optional)

Heat the oil in a pan over medium heat. Add in the garlic and onion and sauté for a few minutes until the onions translucent and garlic is crispy.

Add in the greens and beans and mix them in with the garlic and onions. Add in the lemon, salt, and pepper and cook until heated through. Serve hot.

Sometimes I’ll add an extra clove of garlic just because I can, you know, on the days when I don’t plan on having to speak to someone face to face. I love getting bites of crispy garlic through the dish.

And then there’s butter. I don’t eat butter often, but a pat of Smör Icelandic butter(that’s the good butter Ina Garten’s always harping on about) really hits the spot, especially after it’s melted in.

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The Best Grilled Tofu

Written on July 11, 2011 by Wannabe Chef in Entree

Tofu gets such a bad rap. And you know what? It kind of deserves it. Just eaten plain, tofu is bland and a little disgusting.

But like any girl wearing glasses and overalls in a cliché 90s movie, tofu can get dressed up and steal the show. It takes on any flavor added to it, and when cooked properly has a “meaty” texture.

There’s no reason for tofu-eaters to be left behind during grilling season. With the right marinade tofu makes a tasty grilled entrée. And this is the best(and simplest!) marinade I’ve ever tried. All it takes is time and patience for the flavors to be absorbed. It works well baked, too, but in the Summer there’s no other way to go than grilled.

The Best Grilled Tofu

Ingredients:

1 block firm tofu, sliced 3/4 inch thick
1/3 cup soy sauce
1/3 cup maple syrup
2 Tablespoons lemon juice
1 Tablespoon toasted sesame oil

Combine all of the liquid ingredients and marinate the sliced tofu in the mixture for at least 3 hours, preferably overnight.

Heat a grill to high and lay the strips of tofu out. Flip after 3-5 minutes once the bottom side has grill marks and cook for another 3-5 minutes. Serve hot or refrigerate and serve cold.

You can reuse the marinating liquid again and again since there’s a very low risk of spreading bacteria with tofu. Either add more tofu to the marinade immediately or freeze it until using again.

I can’t get enough of this. I could easily eat a block of tofu in one sitting. That’s what makes it the best.

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Dairy-Free Rum Raisin Ice Cream

Written on July 8, 2011 by Wannabe Chef in Uncategorized

My favorite kitchen tool is my ice cream maker. I could tell you how useful and multi-purposed the food processor is for making healthy dishes, but it just can’t hold a candle to an ice cream maker. It doesn’t churn out fresh, delicious ice cream. And don’t try and tell me “But you can make 1-ingredient banana ice cream in a food processor” because we all know as good as that is it’s not the real deal. If I want ice cream, I want fat, sugar, and preferably alcohol.

I hadn’t had rum raisin ice cream in years before making this. I’m not even sure what inspired me to go that direction, but I’m glad I did. As soon as I tasted the chilled base, I knew I wouldn’t be able to stop at one serving. Cinnamon and maple syrup are the secret ingredients that add warm and deep flavors complimenting the rum, which there is plenty of. For an extra special kick, soak the raisins in a rum and water mixture before adding them to the ice cream.

Dairy-Free Rum Raisin Ice Cream

Ingredients:

2 1/2 cups coconut milk, preferably full fat
1/2 cup cane sugar
2 egg yolks
1/4 cup maple syrup
1/4 cup rum
1/4 teaspoon cinnamon
1/4 cup Thompson raisins

For the base, gently heat the coconut milk and sugar over low heat until lightly bubbling. Remove from the heat and temper the eggs yolk until they can be combined into the base. Let this cool to room temperature and then refrigerate for at least 2 hours.

Whisk together the cold base, maple syrup, rum, and cinnamon, pour into an ice cream maker and churn under manufacturer’s instructions. In the last 5 minutes, add in the raisins. Freeze for 2 hours before serving.

This really tastes like rum. Like, really. You might get a little tipsy after eating too much of this. I did. But you won’t regret it, because, really, how could you regret this?

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Protein-Packed Mock Thai

Written on July 7, 2011 by Wannabe Chef in Entree

I didn’t learn to eat with chopsticks until 10th grade. I ate plenty of Asian food before then, but it was usually takeout eaten at home with forks and spoons. If I did use the chopsticks, it was to poke a dumpling from the side and cautiously try to dip it into duck sauce without it falling off.

But then, in 10th grade, a magical thing happened: A Panda Express opened up in the Comm. Ave cafeteria where I ate lunch. I could have Panda Express Every. Day. Let’s ignore how unhealthy that must have been for me—their orange chicken was sensational. It was great enough to motivate me to learn to use chopsticks.

This is one skill I hold dear to my heart. While I don’t always post it, I love working with Asian ingredients to make flavorful, often unphotogenic meals. You can’t go wrong if you keep adding soy sauce, vinegar, and honey with a little spice. My favorite dish is Pad Thai, but like orange chicken, the original is probably not something you should eat every day. But now you can.

This recipe uses vegetables in place of the noodles to cut down on refined grains and carbs and boost the vegetable servings. Trust me when I say you won’t miss them. The sauce has an extra protein punch from peanut flour, which is higher in protein and lower in fat than peanut butter, which also works well in this recipe in a pinch. I use eggs which are my favorite protein to make this a filling meal but you can swap in cubed tofu to make this a vegan dish. The result is filling and just as delicious as the original. If you don’t know how to use chopsticks yet, let this be a reason to learn.

Protein-Packed Mock Thai

Ingredients(Makes 2 small portions or 1 large):

1 zucchini, peeled into shreds
1 carrot, peeled into shreds
1/2 cup bean sprouts
3 eggs
1/4 cup partially defatted peanut flour*
2 Tablespoons tamarind paste**
1/2 Tablespoon sesame oil
2 teaspoons soy sauce(or wheat-free tamari)
1/2 Tablespoon rice vinegar
1/4 teaspoon chili powder
~2 Tablespoons water to thin

*If unavailable, swap for 2 tablespoons peanut butter and omit the water.

**This is the signature flavor of Pad Thai. The best substitute is brown sugar, though the flavor won’t be as complex.

Heat a pan to medium and add in the zucchini and carrot noodles and bean sprouts. Sauté for a few minutes until cooked and softened.

Crack in the eggs and toss the vegetables with them. Continue sautéing until the eggs have completely cooked.

Turn off the heat, pour in the sauce, and toss it together with the noodles until completely mixed. Scoop into bowls for serving.

Garnish with salted peanuts and Thai basil leaves.

Dig in.

What’s your favorite dish to order at a Chinese/Japanese/Thai restaurant?

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Peanut Butter Chocolate Chip Macaroons

Written on July 5, 2011 by Wannabe Chef in Dessert

Have I made it obvious that I love peanut butter and chocolate yet? I love it in cakes, I love it in cupcakes, I love it from the jar and off a spoon, and now I love it in macaroon form.

Sometimes I miss walking in to a bakery and picking out the most absurd, delicious, and oversized baked good they have. Wildflour is good for that but far away and expensive, so I try now and again to bring the bakery into my kitchen.

These cookies are as easy as they are impressive. There are only 5 ingredients and yet have a rich and sophisticated flavor. And who wouldn’t love being handed a macaroon the size of there fists?

Peanut Butter Chocolate Chip Macaroons

Ingredients(Makes 9 large macaroons or 20 regular-sized):

3 cups shredded, unsweetened coconut
1/2 cup natural salted peanut butter
1/2 cup maple syrup
3oz bittersweet chocolate chunks OR 6 Tablespoons chocolate chips
1/4-1/3 cup water

Preheat your oven to 275 degrees.

In a large bowl, mix together the coconut, peanut butter, maple syrup, and chocolate chunks. Slowly add in water just enough so that the dough holds itself together.

For large macaroons, press the dough into an ice cream scoop and drop it onto a baking tray lined with parchment paper. Bake for 80-90 minutes until you can lift the macaroons up without cracking or denting the surface.

For small macaroons, do the same method with a melon baller and bake for 50-60 minutes until set.

Mmm, I would suggest eating one when it comes out of the oven and the chocolate is melted and messy. Using a good brand of chocolate in these makes all the difference since the ingredients are so simple.

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Gluten-Free Whoopie Pies

Written on June 30, 2011 by Wannabe Chef in Dessert

Who’s ready to make whoopie?

I shouldn’t have been allowed to watch The Newlywed Game growing up; those euphemisms were not hard for a 6 year old to figure out. Also The Match Game; you don’t have to tell me where Alice told Frank to stick his blank.

I got side-tracked. I meant to tell you a different childhood memory.

My grandmother-in-law(I’m not sure if that’s a real thing but that’s basically what she was) always made the best whoopie pies for celebrations. She also made the best molasses cookies, peanut butter cookies, and soft butter taffy specially for Christmas, but let’s start with whoopie pies. Between losing her and finding out I can’t eat gluten, I haven’t had a whoopie pie in probably 6 years. That’s too long.

I tried making these last December but didn’t get the recipe right and ended up making fudge pies instead. This time the cookies held their shape and tasted as well as they photographed. While the thought of making them scared me before, it won’t ever again.

This recipe uses xanthan gum, a hyper-powerful fiber that simulates the support of gluten in baked goods. I generally try to avoid using such a specialty item but every recipe for gluten-free whoopie pies I looked up stressed this ingredient and the last time I tried making these without it the cookies fell flat. It really is an essential ingredient in this recipe.

Gluten-Free Whoopie Pies(adapted from this recipe)

For the cookies:

2 1/2 cups gluten-free flour blend
1/2 cup cocoa powder
3/4 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup coconut milk
1/4 cup water
1 egg
1 egg yolk

For the filling:

2 cups powdered sugar
4oz butter, room temperature
2 egg whites, cold
1/2 teaspoon vanilla extract

Method:

Preheat your oven to 350 degrees.
Line baking trays with parchment paper.
Sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and xanthan gum and mix until emulsified.
Add in the coconut milk, egg, egg yolk, and scant 1/4 cup of water and mix it into the dough. The dough should be heavy and stick to itself.
Roll chunks of dough into 1-inch balls and put a few inches apart on the baking trays. Bake for 15 minutes until the top is firm.
Remove from the oven and let cool completely before filling.
In a bowl(chilled is best), beat on high the sugar, butter, egg whites, and vanilla together for 4-5 minutes until light and airy.
Scoop 1/2 tablespoon onto one cookie and press another down on top.
Repeat until all of the cookies are used.

It’s always a good sign when all the desserts are eaten, and these are long gone. I was more interested in this cake but if whoopie pies are your cup of tea and you’re gluten-free, let this be a treat for you.

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