Tag Archive: Recipe

Maple-Soy Marinated Chicken Breasts

Written on February 9, 2011 by Wannabe Chef in Entree

There’s a reason that “tastes like chicken” isn’t usually a compliment: chicken without sauce or seasoning isn’t exciting. I don’t like to spend too much time working on meals(or rather, I don’t have too much time to spend working on meals), so this marinade is perfect for me. It’s 3-ingredients, takes no time to put together, and with a little patience makes the food taste incredible. The smell and flavor reminded me of a teriyaki sauce but with a New England twist. And no one will call your chicken bland ever again.

Maple-Soy Marinated Chicken Breasts

Ingredients:

1/4 cup soy sauce
1/3 cup maple syrup
1/2 juiced lemon(about 2 tablespoons of juice)
1lb boneless, skinless chicken breasts

Start by collecting all the marinade ingredients into a thin deep container or a Ziploc bag.

Add in the chicken and let it marinade for at least 3 hours or up to 48 hours(I let mine sit for 24 hours).

Drain the excess marinade from the chicken before cooking.

To roast, preheat an oven to 350 degrees and bake for 60 minutes. Then remove the chicken from the oven and let it sit at room temperature for 10 minutes to rest.

To grill, coat the grill pan with some cooking oil. Cook the breasts for about 6-8 minutes on both sides until the center has cooked through.

I recommend serving this with something like rice or spinach to absorb the juice for the chicken because it adds some unreal flavor. I know I’ll be making this again and again because I always have maple syrup and soy sauce on hand. You could also use this marinade for anything from pork to seitan to tofu.

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Chocolate Peanut Butter

Written on February 8, 2011 by Wannabe Chef in Miscellaneous

We all have our expensive habits; mine happens to be food. For me, it’s too easy to get sucked in to buying expensive specialty food like Justin’s chocolate peanut butter, which is amazing if that was ever in question. This time around, I was determined to make my own chocolate peanut butter since I knew it could be made much much cheaper. I used pre-ground peanut butter, but if you want to do this from scratch simply add an extra step at the beginning of grinding the peanuts in a food processor. All in all, the entire jar came in at less than $2, which is some serious savings, and I’ll eat to that.

Chocolate Peanut Butter

Ingredients(Makes 16oz):

12oz of peanut butter OR 3 cups of peanuts
6 tablespoons powdered sugar
1/3 cup cocoa powder(preferably dutched)
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1/2 teaspoon salt(omit if you’re using salted peanut butter)

Like I said, I started with pre-ground peanut butter but if you want to start with peanuts grind them to a smooth consistency. Pour this into a large mixing bowl.

Add in the powdered sugar, cocoa powder, vanilla extract, and salt and mix it thoroughly until you get what looks like a large ball of dough.

Melt down some coconut oil and slowly pour it into the bowl, as well.

Mix the contents of the bowl until the peanut butter is smooth and even.

Store in a 16oz jar at room temperature for up to a month.

To me, this tasted like Reeses Puff cereal, which is never a bad thing. There’s nothing this doesn’t go good on: oatmeal, yogurt, carrots, a spoon—you name it. And with that price, it’s unbeatable. Next time I’m going to try this with almond butter, which I’m sure will work and taste terrific, too.

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Lunchtime Stir-Fry

Written on February 7, 2011 by Wannabe Chef in Entree

Lunchtime is a funny time. I usually just want hot food fast, that still tastes good but won’t take too long to cook(because that might interfere with watching Days of Our Lives). I usually opt for leftovers, quick-cooking quinoa, or—a big favorite of mine—a stir-fry. Start to finish, a stir-fry only takes 12-15 minutes to cook, and it usually has a lot of flavor. I make this with frozen veggies which makes the preparation even faster without changing the flavor.

Lunchtime Stir-Fry

Ingredients:

1/2 block extra-firm tofu, cubed
1 tablespoon sesame oil
2-3 garlic cloves, diced
1 1/2 tablespoons soy sauce
1/2 cup steamed broccoli
1-2 handfuls spinach
a pinch of salt

Heat the oil in a pan with the garlic. Let it sauté for a few minutes over low-medium heat to flavor the oil.

Once the garlic starts turning slightly browned, add in the tofu, soy sauce, and salt. Keep stirring the pan as the ingredients cook and the tofu browns.

Once the tofu has browned on all sides, add in the broccoli and spinach and continue to cook until they have absorbed the liquid.

All the flavor and none of the fuss. To steal the words from Ina Garten(and actually mean them), “How easy is that?” My favorite part is the broccoli after it has sucked up all the salty sauce and is tender and juicy when you bite in.

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Coconut-Crusted Tempeh

Written on February 4, 2011 by Wannabe Chef in Entree

Tempeh is one of those foods I never thought I’d be eating just two years ago. Just the thought of fermented soy isn’t exactly appetizing. Thoughts aside, it’s nutritionally great and easy to prepare and eat. You don’t even have to cook it, but this recipe adds some sweet and saltiness to it. The coconut coating reminds me of coconut shrimp. And it couldn’t be easier to make.

Coconut-Crusted Tempeh

Ingredients(For 2 servings):

1 block of tempeh
1/4 cup shredded, unsweetened coconut
2 tablespoons agave nectar
a pinch of salt

Preheat an oven to 350 degrees. Cube a block of tempeh into bite-sized pieces and combine in a bowl with the coconut, salt, and agave nectar.

Toss the tempeh to coat it in coconut. Next, line a baking pan and lay out the tempeh in a single layer.

Bake for 30 minutes or until the coconut begins to toast.

The flavor is really nutty and a little sweet. The texture doesn’t really change from raw tempeh which is good because it has a “meaty” bite to it. It goes good on its own or with a salad.

And don’t forget today’s the last day to enter the giveaway!

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Copycat: Blueberry Muffin Larabar Recipe

Written on February 3, 2011 by Wannabe Chef in Snack

When I first heard of Larabar’s new flavor I was excited. Slap the word “muffin” onto anything and you’ll grab my attention. You might even get me to watch C-Span if they named a show “Nancy Pelosi Discusses The Debt With Muffins”. The reviews I’ve read of the flavor have been mixed; I haven’t tried them because I don’t think they’re in stores yet. Rather than waiting, I decided to make my own and I have to admit that these are amazing. They taste better than any Larabar I’ve had; maybe because they’re fresher or maybe they just rock. If you need a muffin and don’t want a muffin top, these are a great, healthy, raw alternative.

Blueberry Muffin “Larabars®”

Ingredients(Makes 6 bars):

1 cup(about 20) pitted dates
1 cup almonds
2 tablespoons shredded, unsweetened coconut
1/2 cup dried blueberries
1/2 tablespoon pumpkin pie spice(or cinnamon)

Combine all of the ingredients in a food processer. Blend for 2-3 minutes until the mixture starts clumping. If your ingredients are dry, add water one tablespoon at a time until it starts sticking to itself.

Line a pan with parchment paper and press the mixture in firmly towards one side of the pan. Cut out the bars with a knife and gently tear them apart. Alternatively, you could roll these into balls and eat them that way. Keep in the refrigerator for the best freshness.

Like I said, these tasted amazing. They reminded me of blueberry munchkins from Dunkin’ Donuts if anybody knows what I’m talking about. At a time when companies are getting condemned(and rightly so) for using artificial blueberry flavoring without any actual blueberries, this has a refreshingly pure flavor to it. These have created high expectations for the real blueberry muffin Larabars in my mind.

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Better-Than-Boxed Brownies and a CSN Store Giveaway

Written on February 1, 2011 by Wannabe Chef in Dessert, Giveaway

Today is the first day of February, the time to (hopefully) start enjoying the outside more by cleaning off the swing set, taking out bicycles, and ignoring that little thing called Valentine’s Day. What better way to celebrate a new month than with brownies?

When I ran yearbook bake sales in high school, the one food that went without exception were brownies made from a box. People just like them. Once you get to a certain level of cooking/baking, serving a box mix feels like a stab through the heart. Instead, we make recipes that rival boxed brownies. These are just as sugary and fudgy as the ones you get from a Duncan Hines or Betty Crocker mix. They’re also the same that I used in my grasshopper brownies but the recipe is good enough that it needs its own post. I mean, don’t they just look that good?

Better-Than-Boxed Brownies

Ingredients(Makes 16 2’-inch brownies):

1 1/4 cup flour(I used gluten-free all-purpose flour)
1/3 cup cocoa powder
3/4 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4oz(1/2 cup) semi-sweet chocolate or chocolate chips
1/4 cup cooking oil
1/4 cup water
1 egg

Preheat an oven to 350 degrees. Melt the chocolate and mixing it with the cooking oil. Next mix in the water, sugar, extract, salt, and cocoa powder. Sift in the flour and baking powder and mix until just combined.

Grease an 8×8 baking pan and pour in the batter. Cook for 25 minutes until the center is just cooked. Wait until they have cooled to cut.

Giveaway

The people at CSN Stores have offered one US/Canadian reader a $35 gift certificate to any of their online stores. There are 3 simple ways to enter; please leave a separate comment for each one.

1. What’s your favorite childhood dessert? or what dessert are you looking forward to eating this month?

2. Follow me on Twitter(or just say if you already do)

3. Like me on Facebook(or just say if you already do)

This giveaway ended February 5th

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Honey Butter Blondies

Written on January 31, 2011 by Wannabe Chef in Dessert

There is so much right about these it’s hard to know where to begin. Honey butter is a sweet and rich condiment made of 1 part honey to 1 part butter. It’s a great thing to spread on toast, in sandwiches—wherever! It only seemed natural that this would make an excellent blondie, and with chocolate chips(because what do those not make better?). The flavor of honey butter shines through more as an aftertaste. I would have liked these to be a little fudgier but if you like your brownies more cakey then these are for you.

Honey Butter Blondies

Ingredients:

1/2 cup honey
1/2 cup(1 stick) butter(or Earth Balance) at room temperature
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour(I used Bob’s Red Mill’s gluten-free)
1/3 cup chocolate or white chocolate chips.

Preheat an oven to 350 degrees. Start by creaming together your butter, sugar, and honey until it’s nice and smooth without any clumps. Add in the egg, extract, salt, baking soda, and baking powder and beat lightly.

Sift in the flour and mix again until the batter is even. Lastly, fold in the chocolate chips gently.

Press the batter into a greased 8×8 baking pan and bake for 30-35 minutes, until the center has set. Cool completely before cutting in and serving.

The top looked burnt but it wasn’t at all; I can only assume the ingredients cook to be that deep brown color. It actually smelled a lot like graham crackers baking!

I ate mine hot out of the oven and it was amazing. The only thing that could have made it better would have been a pat of honey butter on top. Technically, these were honey margarine blondies since I made mine with Earth Balance, but that doesn’t sound nearly as appealing so we’ll just stick with honey butter.

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Lentils With Potatoes And Caramelized Onions

Written on January 28, 2011 by Wannabe Chef in Entree

Comfort food rarely looks appealing, and yet there’s nothing we want more. It’s warm, thick, and often rich with flavor; who cares what it looks like? This has been my favorite comfort food lately. It’s not really a stew because there’s no liquid. Instead, it’s a thick, creamy bowl of flavorful carbs. And that is the most comforting thing in my eyes.

Lentils With Potatoes And Caramelized Onions

Ingredients:

1 cup dry lentils
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
3-4 starchy potatoes, diced and cooked
1 onion, julienned
2 tablespoons olive oil plus more for finishing

Start by cooking your lentils to completion with the bay leaf, salt, and pepper. When the lentils are done cooking, remove the bay leaf and discard.

Meanwhile, caramelize onions in a large frying pan with the olive oil. Once the onions are loose and translucent, add in the potatoes as if you were making a hash and cook for 10-15 minutes until they start forming a crust.

Add the onions and potatoes in with the lentils and mix the contents together well. Don’t worry if the lentils start mashing and the potatoes break apart; that just means the flavor will blend together more. Serve hot and drizzle with good extra virgin olive oil(the kind Ina’s always pushing).

I didn’t promise a pretty bowl, but I will promise that you can’t eat this without smiling. It’s thick and hearty and can please the cravings of a meat and potato lover. I like to eat this with ketchup, which is weird because I don’t normally put ketchup on anything. I’d also suggest eating this on the couch watching trashy TV wearing old sweat pants, because it’s that kind of comfort food.

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Grasshopper Brownies

Written on January 26, 2011 by Wannabe Chef in Dessert

These are my new favorite brownies. They’re also probably the most fattening/sugary brownies I’ve ever made. Coincidence? I think not.

I’ve been wanting to make grasshopper brownies for the past few months. If you don’t know what those are, they’re a layer of brownies topped with a peppermint filling and a chocolate top. Delicious, no? These are so sweet and rich and they absolutely melt in your mouth. I couldn’t praise these enough. It’s like a peppermint patty in brownie form. Just don’t think about how many calories in them and enjoy.

Grasshopper Brownies

Ingredients(Makes 16 servings):

1 1/4 cup flour(I used gluten-free all-purpose flour)
1/3 cup cocoa powder
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4oz(1/2 cup) chocolate chips
1/4 cup cooking oil
1/4 cup water
1 egg

2 cups powdered sugar
1 stick butter(or Earth Balance)
1 teaspoon peppermint extract

1 tablespoon butter(or Earth Balance)
8oz(1 cup) chocolate chips

Preheat an oven to 350 degrees. Start by sifting together the first 6 ingredients. Melt down the 4 ounces of chocolate and mix this with the cooking oil. Add that to the flour mixture along with the water and egg and mix to form the batter. Grease an 8×8 cooking pan and spread the batter in. Bake for 25 minutes and let this cool completely.

To make the filling, melt a stick of butter, pour in the peppermint extract and sift in the powdered sugar. This will form a loose filling. Spread it over the cooled brownies in as even a layer as you can.

Tip: If you’re having trouble with the peppermint mixture sticking when spreading, put a piece of saran wrap between your hands and the filling and use that to press the filling down.

Lastly, melt 8 ounces of chocolate with a tablespoon of butter and spread this out evenly on top of the peppermint layer. Take care to move quickly and gently so that the peppermint layer and the chocolate don’t get mixed together. Let the top harden completely before cutting into these with a sharp knife.

You can really use any brownie recipe for the bottom; I just included that one for convenience sake(it also makes incredibly moist brownies which is never a bad thing). I wasn’t crazy about the filling as I was making it, but combined with the chocolate and brownies it’s just rich enough not to get lost in the experience. Yes, experience, because these brownies are better than any trip to Disney World.

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Mocha Buttercream

Written on January 25, 2011 by Wannabe Chef in Dessert

Remember when I made cupcakes and was too lazy to frost them? Well, 6 days later it snowed again and I had nothing but time.

At first I was going to try a chocolate buttercream but to get chocolate to be the right temperature seemed like more work than reward. Also, I was on a coffee kick and decided to split the difference and settle on mocha. Who doesn’t love mocha lattes and mocha cappuccinos? It’s an excuse to have chocolate in the morning. This frosting is just as rich and pairs perfectly with any chocolate cake recipe.

Mocha Buttercream

Ingredients:

1 stick of butter(or Earth Balance) at room temperature
3 cups of powdered sugar, divided
2 tablespoons warm water + 2 teaspoons instant coffee granules(you could substitute with 2 tablespoons of strongly brewed coffee)
2 tablespoons cocoa powder

Cream together the stick of butter with 1 cup of powdered sugar.

Once the mixture is homogenous, mix in the coffee, cocoa powder, and 1 more cup of powdered sugar and beat again.

After that has come together, sift in the last bit of powdered sugar and beat until the buttercream is smooth and there are no lumps.

Let’s address some elephants in the room:

1) I’m completely aware of what color the frosting is and what it looks like. You don’t have to tell me because I’m not blind. In fact, I was the one licking it off my fingers, so clearly the flavor trumps the appearance.

2) I know I can’t pipe frosting to save my life. My favorite Charmed one was Piper; I loved Billie Piper as Rose in Doctor Who; I, on the other hand, am no piper. You can hire me to bake your birthday cake but God help us all if you want me to decorate it.

I will, however, garnish with some espresso chocolate bark because that’s how I roll.

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