Cookbook

September, 2018: Energy Bites:

Ingredients:

1 cup (dry) oatmeal
2/3 cup toasted coconut flakes
½ cup natural peanut butter
½ cup ground flax seed
1/2 cup chocolate chips or cacao nibs (optional)
1/3 cup honey or agave nectar
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract
Instructions:

  1. Combine all ingredients together in a medium bowl and mix thoroughly. Cover and let chill in the refrigerator for 30 minutes.
  2. Once chilled, roll into balls of approximately 1” in diameter. Store energy bites in an airtight.
  3. Store in container and keep refrigerated up to 1 week.
    Yield: about 20-25 balls.
    From: http://www.gimmesomeoven.com/no-bake-energy-bites/

April, 2018: Chocolate Almond Torte recipe:

250 g. finely ground almonds 150 g. butter
200 g. sugar 6 eggs
50 g. plain bread crumbs Cocoa to color, depending on how light or dark you want the torte (maybe 5 tsp or more)
Dash vanilla or almond extract

Directions:

  1. If you don’t have already-ground almonds, put whole, sliced, or slivered almonds in a food processer and pulse until you have almond “meal.”
  2. Add sugar, butter, & bread crumbs to combine.
  3. Add the eggs
  4. Add enough cocoa to color the batter to the darkness you like.
  5. Pour batter into a buttered loaf pan (or line with parchment paper)
  6. Bake in preheated 350-degree (F) oven for about 45 minutes.
  7. Frost with your favorite ganache OR melt 6 oz of chocolate with 2 oz cream.

January, 2015:  Red Wine Beef Short Ribs

Ingredients:

2 tablespoons canola oil
Six 5-inch-long beef short ribs
1/2 teaspoon salt
1 teaspoon ground pepper
2 cups chopped onions
1 1/2 cups chopped carrots
Two 8-ounce packages baby portobello mushrooms, quartered
3 tablespoons all-purpose flour
2 cups reduced-sodium chicken broth
2 cups red wine
1 tablespoon tomato paste
Four 5-inch sprigs fresh rosemary

Directions

  1. Preheat the oven to 325 degrees F.
  2. Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well browned, 8 to 10 minutes.
  3. Remove the short ribs from the pan. Add the onions, carrots and mushrooms to the drippings in the pan.
  4. Cook until the mushrooms have released their liquid, about 7 minutes. Sprinkle in the flour and stir until smooth. Stir in the chicken broth, red wine, tomato paste and rosemary sprigs.
  5. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes.
  6. Arrange the short ribs in the vegetable mixture, cover and bake until the meat is tender, about 2 1/2 hours.

From: Foodnetwork – Red Wine Braised Beef Short Ribs

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