To wrap up our evening after trick-or-treating, I made pumpkin pie ice cream this afternoon. S, who loves pumpkin pie, particularly loved this ice cream. I got the recipe from Food Network, specifically the recipe given by Nick Holcomb 2002 for FoodTV.com's Ice Cream Cook-Off Competition, but to be honest, I changed so many steps and ingredients in this recipe that I'm going to have to call it "inspired" by that recipe and not actually that recipe! We made this ice cream in our mega ice cream ball (it made 3 1/2 cups of liquid, so right about a quart of ice cream), and I halved the original recipe. Usually I follow a recipe as closely as I can the first time I make it, but between life, time, and food allergies, this recipe doesn't much resemble the original even though it was the first time making it for me. Here's the original: http://www.foodnetwork.com/recipes/pumpkin-pie-ice-cream-recipe/index.html. It called for chilling overnight before making it into ice cream, which wasn't going to happen since I wanted it for tonight, and it called for half-and-half and whipping cream, both of which are not allowed when allergic to dairy! Here is my revamped version of pumpkin pie ice cream. It was really good, and I'm envisioning it in various forms: drizzled with caramel and sprinkled with toasted or candied pecans, put into a gingersnap crust to make a pumpkin ice cream pie, made into a milkshake, served alongside warm gingerbread. Mmmmmmm.
3 c. Silk soy creamer
1 tsp vanilla extract
3/4 c. white sugar
1/4 c. packed light brown sugar
1/2 c. canned pumpkin
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1. In a medium bowl and using a fork, mix together the white sugar and brown sugar, then whisk in the creamer and vanilla until the sugar is dissolved into the creamer.
2. In a separate bowl, stir together the pumpkin and the spices.
3. Add the pumpkin spice mixture to the cream sugar mixture, and whisk to combine all of it thoroughly.
4. Pour into an ice cream maker and follow the maker's directions to freeze the cream base into ice cream.
5. Once made into ice cream, eat immediately or freeze in a separate container.
Saturday, October 31, 2009
Pumpkin Breakfast
It's Halloween, and we had a pumpkin breakfast! Pumpkin pancakes, using the copycat IHOP recipe which is a family favorite, and pumpkin waffles from a new recipe were on the menu, and both were excellent! The waffles had a bit of a problem separating when I raised the waffle iron lid, so next time I will spray the iron with cooking spray before each waffle or maybe replace some of the oil with shortening. All leftovers are on a large cutting board, single layer, and in the freezer to flash freeze. When frozen, I'll bag them up, ready to reheat for quick weekday breakfast!
IHOP Pumpkin Pancakes
2 eggs (I used 1/2 c. Eggbeaters)
1 1/4 cups buttermilk (I used 1 T in the bottom of a 1 cup measure, then filled with 1/2 c. Silk original soy milk and the rest with Silk soy creamer - I ran out of soy milk)
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Blend ingredients together.
3. Combine remaining ingredients in a small bowl. Mix in the dry ingredients with the wet ingredients and blend until smooth.
4. Pour the batter into the skillet to form 5-inch circles (1/4 cup portions). When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take about 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until dark brown.
Pumpkin Waffles
1 lg egg, beaten
2 egg whites, beaten (I used 1/2 c. Eggbeaters in place of the egg and egg whites)
4 T. lightly packed brown sugar
1 c. evaporated skim milk (I used 1 c. Silk soy creamer)
2 T vegetable oil
1/2 c. canned pumpkin puree
2 tsp vanilla
1 c. flour
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp clove
1/2 c. apple, finely diced
1/4 c. toasted walnuts
(I omitted the apples and walnuts because the kids preferred them without.)
1. Beat together the egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
2. Mix dry ingredients in a small bowl. Add to egg mixture and stir to combine - do not overmix!
3. Fold in apple and nuts.
4. Cook in your waffle maker per your waffle makers instructions, probably about 1/2 c. - 3/4 c. batter per waffle and 2-3 minutes to cook.
Recipe from Recipezaar.
IHOP Pumpkin Pancakes
2 eggs (I used 1/2 c. Eggbeaters)
1 1/4 cups buttermilk (I used 1 T in the bottom of a 1 cup measure, then filled with 1/2 c. Silk original soy milk and the rest with Silk soy creamer - I ran out of soy milk)
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Blend ingredients together.
3. Combine remaining ingredients in a small bowl. Mix in the dry ingredients with the wet ingredients and blend until smooth.
4. Pour the batter into the skillet to form 5-inch circles (1/4 cup portions). When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take about 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until dark brown.
Pumpkin Waffles
1 lg egg, beaten
2 egg whites, beaten (I used 1/2 c. Eggbeaters in place of the egg and egg whites)
4 T. lightly packed brown sugar
1 c. evaporated skim milk (I used 1 c. Silk soy creamer)
2 T vegetable oil
1/2 c. canned pumpkin puree
2 tsp vanilla
1 c. flour
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp clove
1/2 c. apple, finely diced
1/4 c. toasted walnuts
(I omitted the apples and walnuts because the kids preferred them without.)
1. Beat together the egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
2. Mix dry ingredients in a small bowl. Add to egg mixture and stir to combine - do not overmix!
3. Fold in apple and nuts.
4. Cook in your waffle maker per your waffle makers instructions, probably about 1/2 c. - 3/4 c. batter per waffle and 2-3 minutes to cook.
Recipe from Recipezaar.
Friday, October 30, 2009
Walking on the Wild Side with Pumpkin
Today's pumpkin foods are peanut butter pumpkin dip and pumpkin bread pudding. I did the dip as the kids' after school snack, serving it with the cinnamon sugar pita chips, pretzel sticks, and apple slices. It was pronounced a success by the kids and me, and it was incredibly easy to make. It would also be good with carrots and celery, graham crackers, that sort of thing. I was really impressed with the gusto with which my kids put away the dip and dippers! As for the pumpkin bread pudding.... A custard is a very old way of cooking a creamy sauce or dish based on eggs and milk, with recipes dating back to the 1300s. Many custards are sweet, but some are savory, with the most common savory use in the U.S. being quiche. Pumpkin pie is a sweet custard pie. The buckle I made on Wednesday night had a custard bottom. Bread pudding is usually custard with bread in it and served with a sauce often made from alcohol ("hard sauce") or maybe syrup. This pumpkin bread pudding is exactly that - a pumpkin custard laced liberally with a rich bread, in this case a brioche I had made that had some pumpkin in it. It is very good, and I can see it being a very nice holiday brunch dish.
Peanut Butter Pumpkin Dip and Cinnamon Sugar Pita Chips
Dip:
1/2 c. smooth peanut butter (not natural style)
3/4 c. canned pumpkin
1/8 c. honey
1/4 tsp ground cinnamon
Combine all ingredients in a food processor and process until well blended - it will have a slightly whipped texture. A mixer will do well, too, but a food processor is better.
Pita Chips:
1 12-oz package pita bread (I used whole wheat pitas)
2 T sugar
1/2 tsp ground cinnamon
1. Preheat oven to 350 degrees.
2. Split pita bread in half so you have two rounds from each pita. Cut into triangles or rectangles with a pizza cutter or sharp knife.
3. Combine the sugar and cinnamon in a small bowl. Lay pita pieces on a cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon sugar.
4. Bake for 7-9 minutes until chips are browned and crisp. Watch carefully, as they will go from perfect to burned very quickly.
5. Remove from the oven, cool, and repeat with remaining pita pieces.
Store dip in the refrigerator and the pita chips in an airtight container.
Recipe from Recipezaar.
Pumpkin Bread Pudding
1 1/4 c. 2% milk (I used Silk regular soy milk)
1/2 c. sugar
1/2 tsp pumpkin pie spice (1/4 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg)
3 large eggs, lightly beaten (I used 3/4 c. Eggbeaters)
15 oz canned pumpkin
4 1/2 c. egg rich bread, such as brioche or challah, cut into 1/2" cubes - the egg rich bread gives a fuller flavor than white bread
nonstick cooking spray (I used margarine to grease the baking dish)
1/2 c. maple syrup
1/4 c. pecans, chopped and toasted
1. Combine the first 5 ingredients in a lage bowl, combining well with a whisk.
2. Add bread, tossing gently to coat.
3. Spoon mixture into an 8x8 baking dish coated with cooking spray. Cover with foil. Chill at least 30 minutes and up to 4 hours.
4. Preheat oven to 350 degrees F.
5. Place the 8x8 baking dish in a 13x9 baking dish. Add hot water to the 13x9 baking dish to a depth of 1".
6. Bake, with the 8x8 dish covered with the foil, at 350 degrees for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in the center comes out clean. **I baked covered for 25 minutes, then baked uncovered for 35 minutes, checking it every 10 minutes. After 10 minutes uncovered, it was still obviously wet, and a knife stuck in the center came out covered in the custard. Another 10 minutes, and it wasn't as bad but not done. Five more minutes, and the knife had only small amounts of custard clinging to it. The bread cubes around the edges were looking a little dry; in the future, I would bake covered for 35 minutes and uncovered 25 minutes.
7. Serve each serving of bread pudding warm with about 1 T maple syrup and 1 1/2 tsp pecans spooned over the top.
Recipe from Recipezaar.
Peanut Butter Pumpkin Dip and Cinnamon Sugar Pita Chips
Dip:
1/2 c. smooth peanut butter (not natural style)
3/4 c. canned pumpkin
1/8 c. honey
1/4 tsp ground cinnamon
Combine all ingredients in a food processor and process until well blended - it will have a slightly whipped texture. A mixer will do well, too, but a food processor is better.
Pita Chips:
1 12-oz package pita bread (I used whole wheat pitas)
2 T sugar
1/2 tsp ground cinnamon
1. Preheat oven to 350 degrees.
2. Split pita bread in half so you have two rounds from each pita. Cut into triangles or rectangles with a pizza cutter or sharp knife.
3. Combine the sugar and cinnamon in a small bowl. Lay pita pieces on a cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon sugar.
4. Bake for 7-9 minutes until chips are browned and crisp. Watch carefully, as they will go from perfect to burned very quickly.
5. Remove from the oven, cool, and repeat with remaining pita pieces.
Store dip in the refrigerator and the pita chips in an airtight container.
Recipe from Recipezaar.
Pumpkin Bread Pudding
1 1/4 c. 2% milk (I used Silk regular soy milk)
1/2 c. sugar
1/2 tsp pumpkin pie spice (1/4 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg)
3 large eggs, lightly beaten (I used 3/4 c. Eggbeaters)
15 oz canned pumpkin
4 1/2 c. egg rich bread, such as brioche or challah, cut into 1/2" cubes - the egg rich bread gives a fuller flavor than white bread
nonstick cooking spray (I used margarine to grease the baking dish)
1/2 c. maple syrup
1/4 c. pecans, chopped and toasted
1. Combine the first 5 ingredients in a lage bowl, combining well with a whisk.
2. Add bread, tossing gently to coat.
3. Spoon mixture into an 8x8 baking dish coated with cooking spray. Cover with foil. Chill at least 30 minutes and up to 4 hours.
4. Preheat oven to 350 degrees F.
5. Place the 8x8 baking dish in a 13x9 baking dish. Add hot water to the 13x9 baking dish to a depth of 1".
6. Bake, with the 8x8 dish covered with the foil, at 350 degrees for 25 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in the center comes out clean. **I baked covered for 25 minutes, then baked uncovered for 35 minutes, checking it every 10 minutes. After 10 minutes uncovered, it was still obviously wet, and a knife stuck in the center came out covered in the custard. Another 10 minutes, and it wasn't as bad but not done. Five more minutes, and the knife had only small amounts of custard clinging to it. The bread cubes around the edges were looking a little dry; in the future, I would bake covered for 35 minutes and uncovered 25 minutes.
7. Serve each serving of bread pudding warm with about 1 T maple syrup and 1 1/2 tsp pecans spooned over the top.
Recipe from Recipezaar.
Wednesday, October 28, 2009
A Spicy Soup and a Sweet Treat
We did two new pumpkin dishes tonight: spicy pumpkin soup and pumpkin buckle. The soup is good, but I don't like it. I know that doesn't make any sense. I can tell that the texture is good, the spices and flavors have a nice balance, but having grown up without savory squash dishes means that my brain rebels against something close to the consistency of pumpkin pie but not sweet and with a distinct curry flavor. Although I won't make it again, I encourage others to give it a try. The pumpkin buckle will certainly be made here again - it was delicious!
Spicy Pumpkin Soup
1/4 c. butter or margarine
1 c. chopped onion
2 cloves garlic, minced
1 tsp curry powder
1 tsp salt
1/4 tsp coriander powder
1/8 tsp cayenne pepper
3 c. chicken broth
16 oz canned pumpkin
1 c. half-and-half cream (I used Silk soy creamer)
1. Melt butter in a medium-large pot over medium heat. Add onion and garlic, cooking until soft.
2. Add seasonings. Cook at least one minute.
3. Add broth and bring to a low boil for 15-20 minutes.
4. Add pumpkin and half-and-half. Boil for 5 minutes.
Makes 6 cups. Recipe from Recipezaar, #385456.
Pumpkin Buckle
1/2 c. butter or margarine, melted
Crust:
1 c. flour
1 c. sugar
4 tsp baking powder
1/2 tsp salt
1 c. milk (I used Silk soy creamer)
1 tsp vanilla
Filling:
3 c. canned pumpkin
1 c. evaporated milk (I used Silk soy creamer)
2 eggs (I used 1/2 c. Eggbeaters)
1 c. sugar
1/2 c. packed light brown sugar
1 T flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1. Pour butter or margarine into a 9x13 baking dish.
2. Mix up the crust batter: Combine the flour, sugar, baking powder, and salt, then stir in the milk and vanilla until smooth. Pour this into the pan over the butter, do not stir!
3. Mix up the filling: Beat the pumpkin, milk, and eggs. Combine all of the dry filling ingredients and stir that into the pumpkin mixture. Pour this into the pan over the batter and butter, do not stir!
4. Bake at 350 degrees F for 55-60 minutes. The top will be golden brown.
This dessert is much like I cobbler I make with cherry pie filling and a batter made with Bisquick - the ingredients invert so that the result is a pumpkin pie bottom and a crispy, tender, 1/2" thick cobbler type top. Serve this warm with vanilla or cinnamon ice cream, freshly whipped cream, or with milk.
Recipe originally from Recipezaar.
Spicy Pumpkin Soup
1/4 c. butter or margarine
1 c. chopped onion
2 cloves garlic, minced
1 tsp curry powder
1 tsp salt
1/4 tsp coriander powder
1/8 tsp cayenne pepper
3 c. chicken broth
16 oz canned pumpkin
1 c. half-and-half cream (I used Silk soy creamer)
1. Melt butter in a medium-large pot over medium heat. Add onion and garlic, cooking until soft.
2. Add seasonings. Cook at least one minute.
3. Add broth and bring to a low boil for 15-20 minutes.
4. Add pumpkin and half-and-half. Boil for 5 minutes.
Makes 6 cups. Recipe from Recipezaar, #385456.
Pumpkin Buckle
1/2 c. butter or margarine, melted
Crust:
1 c. flour
1 c. sugar
4 tsp baking powder
1/2 tsp salt
1 c. milk (I used Silk soy creamer)
1 tsp vanilla
Filling:
3 c. canned pumpkin
1 c. evaporated milk (I used Silk soy creamer)
2 eggs (I used 1/2 c. Eggbeaters)
1 c. sugar
1/2 c. packed light brown sugar
1 T flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1. Pour butter or margarine into a 9x13 baking dish.
2. Mix up the crust batter: Combine the flour, sugar, baking powder, and salt, then stir in the milk and vanilla until smooth. Pour this into the pan over the butter, do not stir!
3. Mix up the filling: Beat the pumpkin, milk, and eggs. Combine all of the dry filling ingredients and stir that into the pumpkin mixture. Pour this into the pan over the batter and butter, do not stir!
4. Bake at 350 degrees F for 55-60 minutes. The top will be golden brown.
This dessert is much like I cobbler I make with cherry pie filling and a batter made with Bisquick - the ingredients invert so that the result is a pumpkin pie bottom and a crispy, tender, 1/2" thick cobbler type top. Serve this warm with vanilla or cinnamon ice cream, freshly whipped cream, or with milk.
Recipe originally from Recipezaar.
Tuesday, October 27, 2009
Pumpkin Oatmeal Muffins
I thought I would experiment with some pumpkin recipes this week, and I started off this morning with pumpkin oatmeal muffins, a new-to-me recipe from Recipezaar, posted by Engineer in the Kitchen that has the added interest of being vegan. This, I believe, is a bit of a case of there can be too much of a good thing. In this instance, it's "low fat" and I'm going to try this recipe again and replace the applesauce with oil. I used muffin papers (come on, it's the week of Halloween, I have a 4-year-old and a 6-year-old, and I have these cute Halloween muffin papers in my cupboard), and the lack of oil/fat in these muffins made them stick so badly to the papers that a good muffin was lost. This could probably be avoided by not using muffin papers and instead greasing muffin cups, but I'm thinking that 1/4 c. of oil for 12 muffins is not going to kill me but might keep the muffins from sticking to the papers! Otherwise, the texture was nice: soft but firm. The flavor was good, pumpkin with a slight earthy flavor from the oats. Chopped nuts, raisins, chopped crystallized ginger, chopped dried pineapple, or other dried berries would all be good additions to these muffins. I might also experiment with substituting wheat flour for some of the all purpose flour. All in all, I'd say that this has the makings of a great breakfast muffin.
1 c. oats (I used old fashioned)
1 1/2 c. all purpose flour
1/2 c. packed brown sugar (I used light brown)
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp sea salt (I used kosher)
1/2 tsp baking soda
3/4 c. rice milk (I used Silk original soy milk)
1 c. canned pumpkin
1/4 c. applesauce (I will use vegetable oil next time
1. Blend the oats in a blender or food processor until they are crumbs (not quite flour).
2. In a large bowl, mix the first nine ingredients (oats through baking soda).
3. In a small bowl, mix the remaining three ingredients.
4. Stir the wet mixture into the dry mix until moistened.
5. Fill muffin tins (6 Texas sized or 12 regular) and bake at 400 degrees F, 25 minutes for Texas and 18 minutes for regular.
1 c. oats (I used old fashioned)
1 1/2 c. all purpose flour
1/2 c. packed brown sugar (I used light brown)
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp sea salt (I used kosher)
1/2 tsp baking soda
3/4 c. rice milk (I used Silk original soy milk)
1 c. canned pumpkin
1/4 c. applesauce (I will use vegetable oil next time
1. Blend the oats in a blender or food processor until they are crumbs (not quite flour).
2. In a large bowl, mix the first nine ingredients (oats through baking soda).
3. In a small bowl, mix the remaining three ingredients.
4. Stir the wet mixture into the dry mix until moistened.
5. Fill muffin tins (6 Texas sized or 12 regular) and bake at 400 degrees F, 25 minutes for Texas and 18 minutes for regular.
Saturday, October 24, 2009
Sweet Bean Endings
To wrap up bean week, I decided to do some sweet treats that utilize pureed beans, which add to the fiber, body, moisture, and nutrition of the treats. We tried black bean brownies and navy bean oatmeal chocolate chip cookies, both recipes from the US Dry Bean Council.
Black Bean Brownies
1/2 c. cocoa powder
1/2 c. butter or margarine, softened
2 c. white sugar
1 c. pureed, cooked black beans
4 eggs (or 1 cup egg substitute)
2/3 c. flour
1 tsp salt
1/2 tsp baking powder
Preheat oven to 350 degrees F. Grease a 9x13 pan.
In a bowl, mix cocoa, butter, sugar, black bean puree, and eggs until well blended.
Mix together the remaining dry ingredients in a small bowl and stir into the wet mixture.
Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Verdict: This is not what we would call a brownie but more of a cross between a brownie and a chocolate cake. I also didn't hear my timer beep and left it in the oven for 47 minutes. A little crisp around the edges but still very moist and rich in chocolate flavor. This was enjoyed by the whole family and will be made again, possibly in "cupcake" form.
Navy Bean Oatmeal Chocolate Chip Cookies
1 c. white sugar
1 c. packed light brown sugar
1/2 c. butter or margarine softened or shortening (I used Blue Bonnet margarine)
1 c. pureed navy bean (rinse and drain canned navy beans, then puree)
2 eggs or 1/2 c. egg substitute
1 tsp vanilla extract
2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c. quick cooking oats
6 oz (1 c.) chocolate chips (I used Hershey's semisweet)
Preheat oven to 375 degrees F.
In a food processor, puree cooked/canned beans until a thick, smooth paste is formed.
Measure 1 cup of bean puree and ceram with butter and sugars in a mixer.
Add eggs and vanilla and blend well.
Add flour, baking powder, baking soda, and salt, and combine thoroughly.
Stir in oats and chocolate chips.
Drop tablespoons of dough onto a greased cookie sheet. (I use a tablespoon scoop that looks like a mini ice cream scoop, and I use parchment paper to line my cookie sheets.) Bake for 16 minutes or until golden brown. ( I bake two sheets at a time, rotating them halfway through the time.)
Yield: 5 dozen cookies
Verdict: This is a good cookie. It isn't what I think of when I think of "oatmeal cookie" like it doesn't quite have enough oatmeal, but it's good. The dough is rather wet but still holds its shape. Adding 1/2 cup to 1 cup more oatmeal might make it more oatmeal cookie-like and firm it up, but it will also require more chocolate chips. The cookie is tender on the inside and slightly crispy on the outside. I think I will put more chocolate chips in the cookies next time. Note again that I said "next time" with this recipe too - this one is a keeper if I'm judging by how many of them my family has eaten! I'm also going to puree my remaining cooked navy beans and freeze them in one cup portions to use in this recipe.
Both of these recipes should be able to have some or maybe all of their flour substituted with whole wheat flour, making them jam packed with whole grains, fiber, and protein. Both of these are being tucked into the "do again" recipe file, and it was a great way to end bean week!
Black Bean Brownies
1/2 c. cocoa powder
1/2 c. butter or margarine, softened
2 c. white sugar
1 c. pureed, cooked black beans
4 eggs (or 1 cup egg substitute)
2/3 c. flour
1 tsp salt
1/2 tsp baking powder
Preheat oven to 350 degrees F. Grease a 9x13 pan.
In a bowl, mix cocoa, butter, sugar, black bean puree, and eggs until well blended.
Mix together the remaining dry ingredients in a small bowl and stir into the wet mixture.
Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Verdict: This is not what we would call a brownie but more of a cross between a brownie and a chocolate cake. I also didn't hear my timer beep and left it in the oven for 47 minutes. A little crisp around the edges but still very moist and rich in chocolate flavor. This was enjoyed by the whole family and will be made again, possibly in "cupcake" form.
Navy Bean Oatmeal Chocolate Chip Cookies
1 c. white sugar
1 c. packed light brown sugar
1/2 c. butter or margarine softened or shortening (I used Blue Bonnet margarine)
1 c. pureed navy bean (rinse and drain canned navy beans, then puree)
2 eggs or 1/2 c. egg substitute
1 tsp vanilla extract
2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c. quick cooking oats
6 oz (1 c.) chocolate chips (I used Hershey's semisweet)
Preheat oven to 375 degrees F.
In a food processor, puree cooked/canned beans until a thick, smooth paste is formed.
Measure 1 cup of bean puree and ceram with butter and sugars in a mixer.
Add eggs and vanilla and blend well.
Add flour, baking powder, baking soda, and salt, and combine thoroughly.
Stir in oats and chocolate chips.
Drop tablespoons of dough onto a greased cookie sheet. (I use a tablespoon scoop that looks like a mini ice cream scoop, and I use parchment paper to line my cookie sheets.) Bake for 16 minutes or until golden brown. ( I bake two sheets at a time, rotating them halfway through the time.)
Yield: 5 dozen cookies
Verdict: This is a good cookie. It isn't what I think of when I think of "oatmeal cookie" like it doesn't quite have enough oatmeal, but it's good. The dough is rather wet but still holds its shape. Adding 1/2 cup to 1 cup more oatmeal might make it more oatmeal cookie-like and firm it up, but it will also require more chocolate chips. The cookie is tender on the inside and slightly crispy on the outside. I think I will put more chocolate chips in the cookies next time. Note again that I said "next time" with this recipe too - this one is a keeper if I'm judging by how many of them my family has eaten! I'm also going to puree my remaining cooked navy beans and freeze them in one cup portions to use in this recipe.
Both of these recipes should be able to have some or maybe all of their flour substituted with whole wheat flour, making them jam packed with whole grains, fiber, and protein. Both of these are being tucked into the "do again" recipe file, and it was a great way to end bean week!
Bean Beginnings
I've never had hummus before. Always intended to try it but never did. Story of my life some days. Friday I changed that. I made hummus!!! Since I've never eaten hummus, I'm not sure how it compares to really authentic hummus, but we liked what we made. The only problem was that it was slightly dry, so some more oil will be added on the next batch. Note that I said "next batch" - we will be making this again!
Hummus
1/3 c. toasted sesame seeds or 1/4 c. tahini
1/8 tsp crushed red chiles (I used red pepper flakes)
15 oz can garbanzo beans, drained and rinsed or 2 c. cooked dry packaged garbanzo beans (chick peas)
1/8 c. lime or lemon juice
1/2 tsp minced garlic (I chunked a whole, large clove)
1/2 tsp salt (I used kosher salt)
2 T olive oil
If using sesame seeds: Preheat oven to 350 degrees F, spread sesame seeds in a baking pan or sheet and toast for 8-12 minutes until golden brown, stirring frequently.
In a food processor, puree sesame seeds or tahini and chiles, add beans, and puree again. Add lime or lemon juice, garlic, and salt, puree until smooth. Finally add oil and process until well blended.
Spoon into a serving bowl, cover, and let stand at room temperature for one hour to blend flavors.
Recipe from the US Dry Bean Council.
Another bean appetizer that is simply as gorgeous as it is delicious is to add rinsed and drained black beans and corn to fresh pico de gallo. Heat tortilla chips in the oven, 10 minutes at 250 degrees, and wow!
Pico de Gallo
1 1/2 c. seeded, diced tomatoes
1/4 c. diced red onion
1 T diced jalapenos
1 T minced garlic
juice of 2 limes
2 T chopped fresh cilantro
salt and pepper to taste
Mix everything together in a bowl. Let it rest for at least 30 minutes to allow the flavors to marry.
Recipe from Emeril Lagasse on Food Network.
*I've made this so many times that I now estimate all ingredient measurements, usually chopping a couple nice sized tomatoes (and not removing the seeds and gel, which the gel packs much of the intense tomato flavor), half a medium onion white or red, a jalapeno, a few cloves of garlic, and 1/3 bunch of cilantro. For every 2 cups of pico de gallo, add 1 cup corn (thawed from the freezer or plain leftovers from the fridge) and 1 cup rinsed and drained black beans. Just imagine the colors - purple-black beans, red tomatoes, yellow corn, white onion, green cilantro and jalapenos. Wow! And the flavor bursts in your mouth just as much! As for nutrition.... It really doesn't get much better!
Hummus
1/3 c. toasted sesame seeds or 1/4 c. tahini
1/8 tsp crushed red chiles (I used red pepper flakes)
15 oz can garbanzo beans, drained and rinsed or 2 c. cooked dry packaged garbanzo beans (chick peas)
1/8 c. lime or lemon juice
1/2 tsp minced garlic (I chunked a whole, large clove)
1/2 tsp salt (I used kosher salt)
2 T olive oil
If using sesame seeds: Preheat oven to 350 degrees F, spread sesame seeds in a baking pan or sheet and toast for 8-12 minutes until golden brown, stirring frequently.
In a food processor, puree sesame seeds or tahini and chiles, add beans, and puree again. Add lime or lemon juice, garlic, and salt, puree until smooth. Finally add oil and process until well blended.
Spoon into a serving bowl, cover, and let stand at room temperature for one hour to blend flavors.
Recipe from the US Dry Bean Council.
Another bean appetizer that is simply as gorgeous as it is delicious is to add rinsed and drained black beans and corn to fresh pico de gallo. Heat tortilla chips in the oven, 10 minutes at 250 degrees, and wow!
Pico de Gallo
1 1/2 c. seeded, diced tomatoes
1/4 c. diced red onion
1 T diced jalapenos
1 T minced garlic
juice of 2 limes
2 T chopped fresh cilantro
salt and pepper to taste
Mix everything together in a bowl. Let it rest for at least 30 minutes to allow the flavors to marry.
Recipe from Emeril Lagasse on Food Network.
*I've made this so many times that I now estimate all ingredient measurements, usually chopping a couple nice sized tomatoes (and not removing the seeds and gel, which the gel packs much of the intense tomato flavor), half a medium onion white or red, a jalapeno, a few cloves of garlic, and 1/3 bunch of cilantro. For every 2 cups of pico de gallo, add 1 cup corn (thawed from the freezer or plain leftovers from the fridge) and 1 cup rinsed and drained black beans. Just imagine the colors - purple-black beans, red tomatoes, yellow corn, white onion, green cilantro and jalapenos. Wow! And the flavor bursts in your mouth just as much! As for nutrition.... It really doesn't get much better!
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