1 cup flour
1/4 tsp baking soda
1/8 tsp salt
5 tbsp butter
1/2 cup cocoa powder (unsweetened)
2/3 cup sugar
1/3 cup brown sugar, packed
1/3 cup plain yogurt, low-fat
1 tsp vanilla extract
- In a large bowl, combine flour, baking soda, and salt. Put aside.
- In a saucepan, melt butter. Stir in cocoa powder, sugar, and brown sugar. Stir in yogurt and vanilla.
- Pour cocoa mixture into bowl, stirring until moist. Place tablespoons of mixture onto baking sheet.
- Bake at 350 F for 8 minutes. Cool on pan 2 minutes, then on wire rack.
Tuesday, September 21, 2010
1 cup dry lentils
15 oz can of crushed tomatoes
2 cloves garlic, minced
1 inch fresh ginger, minced
1/2 tsp cayenne pepper
1/2 tsp salt
4 tbsp butter
1/3 cup cream
1/4 bunch fresh cilantro, chopped
- Place lentils in a pot with a couple inches of water. Bring to a boil over high heat and boil until tender, about ten minutes. Drain.
- Return the lentils to the pot. Add butter, ginger, garlic, cayenne, and salt. Add the tomatoes and one cup of water. Stir well.
- Bring to a simmer then reduce heat to low. Simmer, covered, for half an hour, until soft and thick.
- Stir in cream and cilantro. Serve over rice or with naan.
4 cups milk
6 tbsp cornstarch
2 tsp vanilla extract
1/4 tsp salt
1 cup sugar
- In a small bowl, whisk 1/2 cup milk with the cornstarch, vanilla, and salt until smooth.
- In a large saucepan, combine sugar with 6 tbsp of water and bring to a boil. Cook undisturbed over moderately high heat until caramel color forms, about 6 minutes. Immediately remove from heat.
- Stir in the remaining milk, and place back on moderate heat, stirring, until the caramel dissolves. Simmer about 10 minutes.
- Whisk the cornstarch mixture into the caramel. Cook about 1 minute, until pudding thickens.
- Pour into bowls and refrigerate about 2 hours.
INGREDIENTS COST
1 cup all-purpose flour $0.06
1 cup quick oats $0.20
1/2 cup brown sugar $0.24
1/4 tsp baking soda $0.02
1/8 tsp salt $0.02
1/2 cup butter (room temp) $0.40
1 cup aspberry jam $1.06
TOTAL $2.00
1 cup white flour
1 cup rolled oats
1/2 cup brown sugar
1/4 tsp baking soda
1/8 tsp salt
1 stick butter, softened
1 cup strawberry jam
- Combine dry ingredients in a large mixing bowl. Mix well. Add softened butter, and combine with hands until texture is uniform and crumbly.
- Grease an 8 x 8 glass baking dish, and put in half the crumb mixture. Pack down uniformly on the bottom.
- Place down jam in a layer, avoiding the edges by a half inch. (Vigorous jam spreading will pull up the crumb mixture, so spread gently.)
- Sprinkle the remainder of the crumb mixture on top. Pat down gently.
- Bake at 350 F for 35 minutes. Let cool for 10 minutes, then cut into squares.
2 1/2 tbsp rice vinegar
2 tbsp sugar
2 tbsp soy sauce
1/2 tsp chili paste
1/4 tsp sesame oil
1 1/2 tsp cornstarch
1 tbsp water
1 tbsp vegetable oil
3 medium garlic cloves, chopped
- Combine the rice vinegar, sugar, soy sauce, chili paste, and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
- Heat 1 tbsp vegetable oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic, about 30 seconds.
- Add sauce mixture to the saucepan and bring to a boil, stirring, about one minute.
- Add cornstarch mixture to the sauce, stirring to thicken.
15 oz can of salmon
1/4 cup onion, diced
1 tsp dijon mustard
2 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 cup bread crumbs
1 egg
- Drain canned salmon well. Combine in a medium bowl with onion, mustard, Worcestershire sauce, garlic powder, salt, and pepper.
- Add bread crumbs and mix well. Combine with egg and mix until uniformly wet.
- Grill in a skillet on medium-high heat in vegetable oil. Serve tastily.
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/3 cup water
4 cups milk
3/4 tsp. vanilla extract
- Mix sugar, cocoa, and a dash of salt in sufficiently large saucepan. Stir in water.
- Cook, stirring, over medium heat until boiling. Boil for 2 minutes, stirring.
- Add milk and heat. Do not boil. Remove from heat, and add vanilla. Serve.
Wednesday, January 20, 2010
28 oz can, whole peeled tomatoes
1/2 stick unsalted butter
1 medium yellow onion, peeled and halved
- Put the tomatoes, onion, and butter in a 3-quart heavy saucepan over medium heat.
- Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
- Remove from heat, discard the onion, add salt to taste (if tomatoes not already salted). Serve with pasta.
Wednesday, December 30, 2009
24 oz mushrooms, sliced
1/2 onion, chopped
4 cloves garlic, minced
2/3 cup rolled oats
1/2 cup Parmesan, shredded
3/4 cup bread crumbs
2 eggs
1/2 tsp oregano
1 tsp salt
1/2 tsp black pepper
- Sauté mushrooms, onions, and garlic in olive oil. Let cool slightly.
- In a large bowl, combine mushroom mixture with all other ingredients. Mix until combined well.
- Form into patties (about 6), and fry in olive oil until browned. Serve like a burger.
Saturday, December 26, 2009
1 (3 1/2- to 4-pound) spaghetti squash
3 tbsp unsalted butter
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp cayenne pepper
3/4 tsp salt
2 tbsp chopped fresh cilantro or parsley
- Pierce squash all over with a small sharp knife. Cook in microwave for 6 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 minutes more. Cool squash for 5 minutes.
- Melt butter in a small saucepan over medium heat. Add garlic and cook until it is barely golden. Stir in spices and salt and remove from heat.
- Carefully halve the squash it lengthwise, and remove the seeds. Scrape squash flesh with a fork into a medium bowl, separating strands. Toss with the spiced butter and cilantro.