Saturday, June 25, 2011
The recipe is from Emeril
1 cup creamy peanut butter (try to use one with no sugar added)
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees. Add all of the ingredients to a medium bowl and stir with a wooden spoon until well combined.
2. Divide the dough into 24 portions of about a tablespoon each, roll into balls, then plane about an inch apart on a cookie sheet. Take a fork and flatten the dough with a crisscross pattern. Bake for about ten minutes.
Monday, June 13, 2011
As I continue on in my experiments of cooking for one I remembered a trick that a friend once told me that happens to be one of the best ways of preparing an egg. I think that over the course of this blog I have made it very apparent that I absolutely love eggs. I have been tinkering with going vegan and I know that there are plenty of egg substitutes for a vegan diet. I’ve made scrambled tofu before and I like it. In baking, the egg can be replaced with flax meal or other fake egg products. The one thing that couldn’t be replaced though—as far as I know—is a plain old egg with a just cooked white and a runny yolk. See Huevos Rancheros, Eggs in Purgatory and this very blog post for delicious examples of eggs with no vegan alternatives. Those are what I would truly be missing. I love this recipe (though really with only three ingredients it’s more of a technique…) because it’s so whimsical and simple. It also gave me a much needed excuse to use my extensive collection of cookie cutters. Essentially it’s a piece of toast with an egg fried inside of it. It ends up being so simple and good. I can sense that this technique and I will be friends for a good long time.
Thursday, June 9, 2011
I’m sort of a peanut butter fiend. If there is any amount of peanut butter in my apartment I can just sit with that jar and eat it with a spoon. I’m working on my recovery though. I try to use it up in snacks like these (and delicious peanut butter cookies) as soon as I can. I also try to buy peanut butter where the ingredients are only peanuts and salt. This way when I eat half a jar mindlessly in front of the TV one night, I don’t have to feel too guilty. Another love I have is that for portable snacks. I’m always packing lunches for work and school so any snack that I can throw into a bag quickly is ideal for me. It also helps when the portable snack in question is delicious like this one. The goo that holds it all together is just peanut butter, agave nectar and some applesauce. I don’t know how I feel about agave nectar normally. I don’t like it in my tea and by itself it tastes really strange to me (I know that you aren’t supposed to eat it plain but I just wanted to try it before I used it in a recipe). Mixed with peanut butter and baked though it tastes very good and I can brag that my granola bars have no sugar in them. All in all I would say that they are pretty healthy actually.
Tuesday, June 7, 2011
I made a strawberry rhubarb pie a while ago with a friend to watch Pushing Daisies which I have discovered is a completely adorable show and it always makes me want pie. It was a good night but I was left with one awkward stalk of rhubarb. I thought I would eventually have to throw out this lone stalk of rhubarb, but then I got creative. I decided to make a rhubarb crisp for one in a little ramekin. Now I’m feeling slightly like a genius and that this fruit crisp for one may become a trend in my kitchen. I have this problem with dessert in that I like making it. So when I’m craving a cookie (a frequent occurrence), I make the recipe for four dozen or so cookies and then even though I wanted a cookie, I end up with dozens. I am not strong enough to have only one at this point. With this tiny fruit crisp though, I crave dessert, I make it, then I eat the one small portion it makes and I’m done. It’s a pretty pathetic side note but I think I deserve a little credit for including fruit in my dessert choice too. O and that crunchy crust on top? It has some whole wheat flour in it too… also a lot of butter, but still I think this route is way better than my normal cookie binge.
Saturday, May 28, 2011
Sunday, May 8, 2011
Sunday, May 1, 2011
I would also like to use this opportunity to make an advertisement for tahini. I know a lot of people that don't like it much in their hummus and I will admit that it is kind of weird. I put it in the fridge and it separates into thick on the bottom and oily on top. It's impossible for me to stir without getting it everywhere and all over the container. It's relatively expensive and something that you can't use in much else unless you get creative (though I have proof that I've used it before and I like to mix it with honey then eat it just like peanut butter). Now that I have bashed tahini, I will say that I think it makes hummus extra special and creamy. I definitely think it's worth all of its flaws.
Tuesday, April 19, 2011
I wish that I could say that this is the perfect movie snack but to do so would be limiting it. This became my walking-through-the-kitchen snack and my driving-to-Colorado-Springs snack and my sitting-around-at-work snack.It's sweet and crunchy, just barely salty and overall pretty perfect. I added pepitas because I had them on hand but really anything that would taste good covered in caramel will work too.
Thursday, April 14, 2011
Semantics aside, I love pesto. I love that cilantro is delicious to me and only fifty cents a bunch whereas that much basil would probably cost me my rent money. Not to mention the truly expensive factor in the equation, the pine nuts. I used pecans in this instead because A)I save a little money, B)I had them on hand, and C)they are pretty sweet so they contrast well with the bitter cilantro. Since making this delicious concoction I have been using it for everything. I add it to my eggs, I use it as a pizza sauce or pasta sauce, I've been adding it to black beans, and practically anything with Mexican flair could use some cilantro pesto.
Sunday, March 13, 2011
This recipe is literally just bananas. I added coconut milk for flavor and I would also recommend some peanut butter or cocoa powder. Just banana by itself is good though, it doesn't taste too potently like banana (which is ideal for me). The texture of only frozen banana is exactly like that of soft serve ice cream. It's uncanny.
Sunday, March 6, 2011
I have made oat bran muffins before and I still make them from time to time but...
Really? Bran Muffins? Could I be more generic?
And so now some creativity makes its way in to my kitchen with some oat bran granola. It uses up a half cup of oat bran and it happens to be an excellent and delicious snack. I'm not so sure about nutritious but it certainly isn't terrible for you and oats are kind of a super food. This recipe will take a bit of planning though (or at least it did for me) because it uses powdered milk-- an ingredient I don't frequently have a need for. It is very much so impossible to buy a paltry half cup of powdered milk though so prepare yourself to continue cooking with it.
Sunday, February 27, 2011
Sunday, February 20, 2011
Maybe I should explain though because monkey bread sounds pretty weird. Fun, yes, but also weird. The premise is that balls of dough are so thoroughly coated in a buttery, sugary syrup that they will stick together while baking but be easily pulled apart. It's really easy and fun (and preferable I would say) to eat with your hands here. Similar to a monkey.
Posted by Trine Bean at 9:47 PM
Saturday, February 12, 2011
Saturday, February 5, 2011
I know, I know, it sounds delicious. I have encountered a problem though. If I was in a restaurant and was served a dip that had these abominably unhealthy ingredients in them, I would never know and thus could eat away without care. When I make it myself, I am fully conscious of all of the ingredients and simply can't bring myself to do that to myself. It's a complicated psychological battle.
I found this dip and it is my savior. It is very similar to a hummus but a bit creamier and clearly much more colorful (doesn't it match my bowl perfectly?).
Sunday, January 30, 2011
I must say that these were absolutely delicious and so easy. Essentially it is a fried egg on a tortilla with some cheese and I have no problem with that. I was making only one at a time as my roommate but they looked so good that we couldn't wait until there was one for each of us and each took a fork and shared. We stayed in the kitchen standing up, cooking and eating until we were so full of huevos we fell down. Almost.
Friday, January 28, 2011
Saturday, January 22, 2011
I should also mention that this recipe set me off on one of my semantics tirades. Here it is: what differentiates marinara sauce from any of the other tomato sauces out there? Really there are so many, a bolognese, spaghetti sauce, tomato sauce and I think pomodoro is one too. So I will not answer what the rest are but the impression that I got after my vast research was that marinara is a meat-free tomato sauce with lots of basil that is cooked relatively quickly. Any other takers to tackle this dilemma?
I did really like this though, as simple as it was and you shall soon see just how little effort this required. The goat cheese gets melty and slightly brown on top and though I will eat goat cheese in any setting, drowned in marinara is preferable. It may seem like it keeps it is still just a slab of goat cheese in sauce but underneath it is gooey and becomes one with the marinara.
Tuesday, January 18, 2011
All semantics aside though, this was a very satisfying sandwich that felt slightly healthy. I'm in love actually.
Saturday, January 15, 2011
The original recipe called for whole wheat bread crumbs which would be great but the cheapest bread crumbs were the ones that I got. They were just some panko but it made me kind of sad that the healthiest options are consistently the most expensive. yet people believe that with nutritional education alone we can solve obesity problems. It's just a weird and depressing situation the world is in.
Thursday, January 13, 2011
Monday, January 10, 2011
Tuesday, January 4, 2011
One downside to making banana pancakes? That damn Jack Johnson song that one simply cannot escape. So while I'm sure that everyone is humming it now. I will not mention it again for the duration of this post. It is not fair that such an innocent food is now forever doomed to be associated with a song. I will end by saying that these pancakes are not a gimmick, they are actually delicious in their own right.