These are Gluten Free and Delicious, but certainly not low fat and diet friendly....
Peanut Butter Chocolate Chip Cookies
1 cup Peanut Butter (has to be reg. like Skippy, Jiff creamy or chunky, but not natural, I use Jiff Reduced Fat) 1 cup Brown Sugar (lightly packed) 1 Egg 1 tsp Baking Soda Chocolate Chips
Preheat oven to 350. Mix first 4 ingredients well, then add chips. Line cookie sheets with foil or parchment. Drop small balls of dough 1 inch apart on cookie sheet pressing to flatten a little. Bake 10-12 minutes until slightly browned. Let cool 5 minutes before transferring to cooling rack. Best within 1-2 days, but freeze very well.
3 ears fresh Corn 2 cups vegetable Stock 1 cup Quinoa (if you have red and white, use ½ cup of each for more color and taste) 1 Tbs Butter ½ cup thinly sliced Scallions 1/3 cup crumbled Feta cheese Salt & Pepper
Remove kernels, place in a bowl and set aside. Bring soup stock to a boil. Continue scraping the ears to get “milk.” Add corn milk and quinoa to the vegetable Stock and simmer, covered, on low heat for 15 minutes. Taste and adjust for salt if necessary. Turn off and let stand for 5 minutes. Melt butter, add scallions and corn and cook about 3 minutes. Toss with quinoa mixture. Season with pepper. Serve warm with crumbled Feta cheese.
Jane Brody’s “Wholesome” Brownies (and now gluten free)
1 6-ounce package (1 cup) semisweet chocolate chips 1/3 cup butter or margarine 1 scant cup quick cooking rolled oats ¼ cup quinoa flakes (for gluten free) or wheat germ 1/3 cup nonfat dry milk ½ tsp. baking powder ¼ tsp. salt, if desired ½ cup chopped walnuts 2 eggs or ½ cup of egg beaters ¼ cup packed brown sugar 2 tbsps. white sugar 1 tsp. vanilla
1. In the top of a double boiler or in a small heavy saucepan over very low heat, melt the chocolate chips and the butter or margarine. Remove the pan from the heat, and stir the mixture until it is smooth. Set it aside. 2. In a medium bowl, combine the oats, wheat germ, dry milk, baking powder, salt and nuts. Set the mixture aside. 3. In a large mixing bowl, beat the eggs, and mix in the brown and white sugars and the vanilla until the mixture is thick. Sir in the melted-chocolate mixture. Fold in the oats mixture until it is just blended. Pour the batter in a greased 8 inch square baking pan or 10 inch round pie dish. 4. Bake the brownie in a preheated 350 degree oven for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center of the pan comes out slightly moist. Set the pan on a rack to cool completely before cutting the cake into 5 strips in each direction (to yield 25 ), or narrow wedges.
1 Cup Rolled Oats (I use Bob's Red Mill Gluten Free) 1 Cup Granola (I use a GF variety, vanilla, but back b4 I was GF I used Cascadian Farms Maple Granola (cereal) 1/3 Cup Real Maple Syrup (not the Aunt J stuff) 1 single cup of applesauce, unsweetened 1/2 Cup of Flour (I use a GF variety, Jule's brand) About a half of a small jar of peanut butter, maybe more, depends on the day =D (You can use any kind. If using Natural, you may need to use more, it's a little lighter in taste then say Jiff or Skippy.) 1/2 cup chocolate chips
Mix all dry ingredients together first, then add the wet. Combine well. Add chocolate chips last and fold in. If too wet, add more rolled oats and/or granola. Bake at 325 for 30 minutes. Pull from oven and let cool for 15 minutes, then cut into bars. Don't let them cool all the way, they will be harder to cut.
12 oz. angel hair pasta or rice noodles 1 c. matchstick-cut carrots 1/2 c. Thai sweet chili sauce (Mae Ploy) 1 1/2 - 2 tsp. ground fresh chili paste, sambal oelek (Huy Fong) 2 T. ground fresh ginger paste (Spice World or Swad) or minced fresh jarred ginger (Lee Kum Kee) or peeled minced real stuff 3 T. rice wine vinegar 3 T. low sodium soy sauce (if there is gluten-free soy sauce in the world, using it with rice noodles would make this GF) 1/2 c. creamy peanut butter up to 1/2 c. chicken or vegetable broth 3-4 scallions, diagonal slice 1 large red bell pepper, small dice 2 c. cubed or shredded cooked chicken (1 rotisserie chicken's worth), or you could substitute tofu of your choice for a veggie option 2 T. white sesame seeds, toasted in a skillet for a few minutes
1. Cook pasta or rice noodles to al dente, adding carrots for the last minute of cooking. Drain and rinse under cool water, and allow to drain thoroughly.
2. Combine chili sauce through peanut butter in a food processor or blender and process until smooth. Transfer to a bowl and whisk in chicken or veggie broth to thin to desired consistency (between paste and pourable works well).
3. Add scallions, pepper and chicken to noodles in a large mixing bowl. Add sauce and toss to coat. Transfer to serving dish and sprinkle with toasted sesame seeds, and serve. May be served cold, room temperature or heated.
These are Gluten Free and Delicious, but certainly not low fat and diet friendly....
ReplyDeletePeanut Butter Chocolate Chip Cookies
1 cup Peanut Butter (has to be reg. like Skippy, Jiff creamy or chunky, but not natural, I use Jiff Reduced Fat)
1 cup Brown Sugar (lightly packed)
1 Egg
1 tsp Baking Soda
Chocolate Chips
Preheat oven to 350. Mix first 4 ingredients well, then add chips. Line cookie sheets with foil or parchment. Drop small balls of dough 1 inch apart on cookie sheet pressing to flatten a little. Bake 10-12 minutes until slightly browned. Let cool 5 minutes before transferring to cooling rack. Best within 1-2 days, but freeze very well.
Enjoy!
Melissa
Amy’s Corn & Quinoa Salad
ReplyDelete3 ears fresh Corn
2 cups vegetable Stock
1 cup Quinoa (if you have red and white, use ½ cup of each for more color and taste)
1 Tbs Butter
½ cup thinly sliced Scallions
1/3 cup crumbled Feta cheese
Salt & Pepper
Remove kernels, place in a bowl and set aside.
Bring soup stock to a boil.
Continue scraping the ears to get “milk.” Add corn milk and quinoa to the vegetable Stock and simmer, covered, on low heat for 15 minutes. Taste and adjust for salt if necessary. Turn off and let stand for 5 minutes.
Melt butter, add scallions and corn and cook about 3 minutes. Toss with quinoa mixture. Season with pepper.
Serve warm with crumbled Feta cheese.
Jane Brody’s “Wholesome” Brownies (and now gluten free)
1 6-ounce package (1 cup) semisweet chocolate chips
1/3 cup butter or margarine
1 scant cup quick cooking rolled oats
¼ cup quinoa flakes (for gluten free) or wheat germ
1/3 cup nonfat dry milk
½ tsp. baking powder
¼ tsp. salt, if desired
½ cup chopped walnuts
2 eggs or ½ cup of egg beaters
¼ cup packed brown sugar
2 tbsps. white sugar
1 tsp. vanilla
1. In the top of a double boiler or in a small heavy saucepan over very low heat, melt the chocolate chips and the butter or margarine. Remove the pan from the heat, and stir the mixture until it is smooth. Set it aside.
2. In a medium bowl, combine the oats, wheat germ, dry milk, baking powder, salt and nuts. Set the mixture aside.
3. In a large mixing bowl, beat the eggs, and mix in the brown and white sugars and the vanilla until the mixture is thick. Sir in the melted-chocolate mixture. Fold in the oats mixture until it is just blended. Pour the batter in a greased 8 inch square baking pan or 10 inch round pie dish.
4. Bake the brownie in a preheated 350 degree oven for 20 to 25 minutes or until the top is crisp but a toothpick inserted in the center of the pan comes out slightly moist. Set the pan on a rack to cool completely before cutting the cake into 5 strips in each direction (to yield 25 ), or narrow wedges.
Jane Brody’s Good Food Book, 1985
That corn and quinoa salad is a winner! I add chopped red pepper for a little color and crunch. Thanks, Amy! Donna
ReplyDeletePeanut Butter and Chocolate Granola Bars
ReplyDelete1 Cup Rolled Oats (I use Bob's Red Mill Gluten Free)
1 Cup Granola (I use a GF variety, vanilla, but back b4 I was GF I used Cascadian Farms Maple Granola (cereal)
1/3 Cup Real Maple Syrup (not the Aunt J stuff)
1 single cup of applesauce, unsweetened
1/2 Cup of Flour (I use a GF variety, Jule's brand)
About a half of a small jar of peanut butter, maybe more, depends on the day =D
(You can use any kind. If using Natural, you may need to use more, it's a little lighter in taste then say Jiff or Skippy.)
1/2 cup chocolate chips
Mix all dry ingredients together first, then add the wet. Combine well. Add chocolate chips last and fold in. If too wet, add more rolled oats and/or granola. Bake at 325 for 30 minutes. Pull from oven and let cool for 15 minutes, then cut into bars. Don't let them cool all the way, they will be harder to cut.
By the way, that is one single SERVING cup of unsweetened applesauce, NOT 1 cup.
ReplyDeletePowerhouse Spicy Peanut Noodles
ReplyDelete12 oz. angel hair pasta or rice noodles
1 c. matchstick-cut carrots
1/2 c. Thai sweet chili sauce (Mae Ploy)
1 1/2 - 2 tsp. ground fresh chili paste, sambal oelek (Huy Fong)
2 T. ground fresh ginger paste (Spice World or Swad) or minced fresh jarred ginger (Lee Kum Kee) or peeled minced real stuff
3 T. rice wine vinegar
3 T. low sodium soy sauce (if there is gluten-free soy sauce in the world, using it with rice noodles would make this GF)
1/2 c. creamy peanut butter
up to 1/2 c. chicken or vegetable broth
3-4 scallions, diagonal slice
1 large red bell pepper, small dice
2 c. cubed or shredded cooked chicken (1 rotisserie chicken's worth), or you could substitute tofu of your choice for a veggie option
2 T. white sesame seeds, toasted in a skillet for a few minutes
1. Cook pasta or rice noodles to al dente, adding carrots for the last minute of cooking. Drain and rinse under cool water, and allow to drain thoroughly.
2. Combine chili sauce through peanut butter in a food processor or blender and process until smooth. Transfer to a bowl and whisk in chicken or veggie broth to thin to desired consistency (between paste and pourable works well).
3. Add scallions, pepper and chicken to noodles in a large mixing bowl. Add sauce and toss to coat. Transfer to serving dish and sprinkle with toasted sesame seeds, and serve. May be served cold, room temperature or heated.