Friday, April 22, 2011

| patty goodness |

These are AMAZING! I found this recipe in Kiwi Magazine. They are so tasty. Very flavorful, easy. Our toddler loved them, too. I don't even have anything else to say about them except this: you need to make them.

Chickpea Patties
15 oz chickpeas (drained, if canned)
1 medium onion
1 T poultry seasoning
2 eggs
1 ½ c stuffing mix
1 large carrot, grated
1 ½ c bread crumbs

Process chickpeas, onion, seasoning, and eggs in a food processor for several minutes. Stir in stuffing mix and carrot. Cover and refrigerate for several hours (or freeze for up to 3 months). Form patties (about ¼ cup per patty), coat with bread crumbs, then pay fry for 2-3 minutes per side. Makes about 16 patties (serves 4).

Saturday, April 16, 2011

| brownie cake |

We're having company for dinner tonight. I have something to admit: although I am a kick-ass cook, I am a terrible baker. So I pretty much always make the same thing for dessert when people come over. Luckily for me, it's an awesome dessert. I stole it from my friend Lynn and I think she stole it from her daughter who may have stolen it from a Betty Crocker cookbook. Regardless, this is the ONE dessert recipe you need. Especially if you are baking-impaired like me.




Lynn's Chocolate Brownie Cake

No mixer needed! Just stir with a spoon or wisk!
1 ½ C sugar
¾ C flour
1 ½ sticks (3/4 C) margarine or butter, melted
½ C cocoa
1 ½ t vanilla
¼ t salt
3 eggs
(add a dash of cinnamon, too)

Bake 40 -45 minutes at 350. Bake in a small pan. Makes 8 servings. That's correct - there is no baking powder nor soda. You want to bake this so it's hot out of the oven at dessert time. And it's great with vanilla ice cream on top.

| birthday cake |

My mom visited last week and it was her birthday. My sister, who lives in the same town with my mom, usually has the honor of making her birthday cake. Since she was here, though, I got to make it. My sister sent this recipe and (for once) I followed it exactly. It turned out superb and I'm proud/ashamed to say that my mom, my husband, and I ate all 24 (TWENTY FOUR! I say!) servings in a four day period. Maybe three.

Here's the photo:



And here's the recipe, if you dare:
Best Chocolate Sheet Cake Ever - from The Pioneer Woman

A tip. This actually tastes WAY better the second or third day after all the frosting sinks in.

| warm eggs on a salad? YES |

I had a hankering for a hard-boiled egg on a salad and made a discovery. Turns out that having a warm hard-boiled egg on a bed of arugula is AWESOME. I took some baby arugula and chopped up some kale to go with it. I dressed it lightly with good olive oil and lemon juice (yes, straight from a bottle). Salt and pepper, of course. Then I topped it with a hard-boiled egg that came right out of the pot. Chopped it up and put it on there still steaming. It was so much tastier than I had ever anticipated.

| banana peanut butter ricotta |

I made this to feed to our toddler, but, I'm not gonna lie - I ate most of it myself. Creamy, rich, decadent, and healthy, I'm sure (wink, wink).

Mash up 1/2 a banana really well.
Add about 1 tablespoon creamy peanut butter. Stir well.
Add about 1/2 cup whole milk ricotta. Stir well.
Eat with a small spoon to make it last longer.

| cranberry pecan rice pilaf |

Can't take credit for this recipe. I walked into our local food co-op a couple weeks ago and they were giving samples. The samples were vegetarian, so I tried one! SO SO SO good. Heaven.


Cranberry Pecan Rice Pilaf (from Lundberg Family Farms)
1 c brown rice (long or short grain)
2 T butter
2 c broth
1 c grated parmesan
½ c dried cranberries
½ c chopped pecans
¼ c sliced green onions
salt and pepper to taste

Melt butter in saucepan over medium heat. Add rice. Cook and stir 2-3 minutes. Add broth and heat until boiling. Stir once or twice.

Reduce heat. Cover and simmer 50 minutes. Remove from heat and let stand, covered, 10 minutes.

Stir in cheese, cranberries, pecans, and onions. Season to taste. Makes 4 servings.