Recipes from Cooking Class!
Quinoa Peanut Butter Cookies
Sift together:
1 ¼ cup quinoa flour
½ teaspoon baking soda
¼ teaspoon salt
Cream Together:
1 cup peanut butter
½ cup shortening
1 cup sugar sub (I use maltitol)
1 Tablespoon molasses
2 Tablespoons toasted quinoa
½ cup chopped peanuts
Blend In: 1 egg
Stir in dry ingredients. Shape into small balls and place on a greased baking sheet about 3 inches apart. Press ½ inch thick with floured fork. Bake in preheated 350 oven for 12 to 15 minutes or until nicely browned. Makes 3-4 dozen cookies.
Italian Ice
2 cups fruit juice
1 cup sugar sub
2 cups water
Bring water and sugar sub to a boil to dissolve sugar. Add in fruit juice. Put in freezer, stir every 30 minutes until frozen and scoopable. You can also pour this into an ice cream maker.
Quinoa Veggie Burgers
1 ½ cups cooked quinoa (in vegetable stock or water)
1 onion grated
1 carrot grated
½ cup quinoa flour
½ cup regular flour
2 eggs
1 teaspoon onion soup mix
½ cup finely chopped mushrooms
Cook 1 1/2 cups quinoa with 1 3/4 cups water (or stock) for 5 minutes in microwave or stovetop. Mixture should be sticky rather than dry and flaky. Cool completely. Mix all ingredients except ½ cup of quinoa in food processor, add salt and pepper to taste. Stir in ½ cup of quinoa. Spoon mixture into a frying pan with a small amount of oil over medium heat.
Fage Pana Cotta
1 package unflavored gelatin
1 cup of skim milk (lactaid, almond or soy milk are fine too)
1 Tablespoon splenda
1 small container FAGE Yogurt
7 oz of mixed seasonal berries (optional) for topping
Basil Chicken Salad
4 cup cooked, diced or shredded chicken
1 rib celery, minced
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream or greek yogurt
1/2 cup mayonnaise
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.
Roasted Shrimp Orzo Salad
Kosher salt
Olive oil
3/4 pound orzo pasta (or any short cut pasta)
1/2 cup freshly squeezed lemon juice (about 3 lemons)
Freshly ground black pepper
2 pounds shrimp, peeled and deveined
1/2 cup chopped fresh dill
1 cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo (or other small pasta) and simmer for 9 to 11 minutes. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasoning.
Sift together:
1 ¼ cup quinoa flour
½ teaspoon baking soda
¼ teaspoon salt
Cream Together:
1 cup peanut butter
½ cup shortening
1 cup sugar sub (I use maltitol)
1 Tablespoon molasses
2 Tablespoons toasted quinoa
½ cup chopped peanuts
Blend In: 1 egg
Stir in dry ingredients. Shape into small balls and place on a greased baking sheet about 3 inches apart. Press ½ inch thick with floured fork. Bake in preheated 350 oven for 12 to 15 minutes or until nicely browned. Makes 3-4 dozen cookies.
Italian Ice
2 cups fruit juice
1 cup sugar sub
2 cups water
Bring water and sugar sub to a boil to dissolve sugar. Add in fruit juice. Put in freezer, stir every 30 minutes until frozen and scoopable. You can also pour this into an ice cream maker.
Quinoa Veggie Burgers
1 ½ cups cooked quinoa (in vegetable stock or water)
1 onion grated
1 carrot grated
½ cup quinoa flour
½ cup regular flour
2 eggs
1 teaspoon onion soup mix
½ cup finely chopped mushrooms
Cook 1 1/2 cups quinoa with 1 3/4 cups water (or stock) for 5 minutes in microwave or stovetop. Mixture should be sticky rather than dry and flaky. Cool completely. Mix all ingredients except ½ cup of quinoa in food processor, add salt and pepper to taste. Stir in ½ cup of quinoa. Spoon mixture into a frying pan with a small amount of oil over medium heat.
Fage Pana Cotta
1 package unflavored gelatin
1 cup of skim milk (lactaid, almond or soy milk are fine too)
1 Tablespoon splenda
1 small container FAGE Yogurt
7 oz of mixed seasonal berries (optional) for topping
- Boil the milk in pan.
- Mix in the sugar and gelatin and allow to cool slightly.
- Whisk in FAGE Yogurt, pour into four ramekin dishes and leave in fridge to set for 12 hours.
- top with berries
Basil Chicken Salad
4 cup cooked, diced or shredded chicken
1 rib celery, minced
1/4 cup chopped fresh basil leaves
1/4 cup slivered almonds
1/2 cup sour cream or greek yogurt
1/2 cup mayonnaise
1 1/2 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.
Roasted Shrimp Orzo Salad
Kosher salt
Olive oil
3/4 pound orzo pasta (or any short cut pasta)
1/2 cup freshly squeezed lemon juice (about 3 lemons)
Freshly ground black pepper
2 pounds shrimp, peeled and deveined
1/2 cup chopped fresh dill
1 cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo (or other small pasta) and simmer for 9 to 11 minutes. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasoning.
OK and for the reviews:
The PB cookies are awesome! Very easy to make too
Italian Ice - very good! Play with the fruit juices and amout of sweetener (if any)
Quinoa Burgers - these are delish! This is the "tweaked" recipe, Jason adapted these on the fly. Use your judgement if the mix doesn't look right. It should be "pasty" and you'll spoon it into the pan and cook almost like pancakes. They taste like potato pancakes!
BAsil Chicken Salad - YUMMY!!!
Shrimp Orzo Salad - We made it with dreamfields rotini pasta - so yummy!!
The PB cookies are awesome! Very easy to make too
Italian Ice - very good! Play with the fruit juices and amout of sweetener (if any)
Quinoa Burgers - these are delish! This is the "tweaked" recipe, Jason adapted these on the fly. Use your judgement if the mix doesn't look right. It should be "pasty" and you'll spoon it into the pan and cook almost like pancakes. They taste like potato pancakes!
BAsil Chicken Salad - YUMMY!!!
Shrimp Orzo Salad - We made it with dreamfields rotini pasta - so yummy!!
I wholeheartedly agree with the reviews!
For those looking for Quinoa flour, Wegmans definitely has it. It's on the endcap between organics and cosmetics at the end of the organic baking aisle (where they have all the bobs red mill and arrowhead mills flours) at the Warrington store. They also have red quinoa (whole) in the organic cereal aisle.
Those PB cookies were amazing. I'm making a nice big batch of them and a batch of the quinoa patties for Katie's party!
It was great seeing all of you!
Karen
For those looking for Quinoa flour, Wegmans definitely has it. It's on the endcap between organics and cosmetics at the end of the organic baking aisle (where they have all the bobs red mill and arrowhead mills flours) at the Warrington store. They also have red quinoa (whole) in the organic cereal aisle.
Those PB cookies were amazing. I'm making a nice big batch of them and a batch of the quinoa patties for Katie's party!
It was great seeing all of you!
Karen
Deb and Lisa,
Here's the "basic" recipe for the granola bars...
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1114 031
You can adapt the recipe by using whatever combo of nuts and seeds and flavors you like. The key seems to be balancing the size of the seeds (About 2/3 of the total seed bulk in larger seeds like sunflower and pumpkin, the rest in smaller seeds like flax and sesame).
For the chocolate ones, I added 3 tbsp unsweetened special dark cocoa powder and 3 tbsp splenda, plus 1/4-ish cup chopped dried cherries. For the other ones I added 3 tbsp shredded coconut and about 1/4 cup chopped dried cranberries.
Both of those batches had 2 tbsp EXTRA of the smart balance oil added to them, which is why they were so moist. I overcompensated because my last batch was a bit too dry and would tend to stick to a total of 2 - 3 tbsp of oil (as the recipe calls for) at most to keep the consistency a bit better unless you really liked them that moist.
I use a 9x12 pan and you need to use a spatula to really pack them in solidly, so they form into nice bars. Too crumbly otherwise.
They keep for a good 10 days (if they last that long).
Enjoy!
Karen
Here's the "basic" recipe for the granola bars...
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1114 031
You can adapt the recipe by using whatever combo of nuts and seeds and flavors you like. The key seems to be balancing the size of the seeds (About 2/3 of the total seed bulk in larger seeds like sunflower and pumpkin, the rest in smaller seeds like flax and sesame).
For the chocolate ones, I added 3 tbsp unsweetened special dark cocoa powder and 3 tbsp splenda, plus 1/4-ish cup chopped dried cherries. For the other ones I added 3 tbsp shredded coconut and about 1/4 cup chopped dried cranberries.
Both of those batches had 2 tbsp EXTRA of the smart balance oil added to them, which is why they were so moist. I overcompensated because my last batch was a bit too dry and would tend to stick to a total of 2 - 3 tbsp of oil (as the recipe calls for) at most to keep the consistency a bit better unless you really liked them that moist.
I use a 9x12 pan and you need to use a spatula to really pack them in solidly, so they form into nice bars. Too crumbly otherwise.
They keep for a good 10 days (if they last that long).
Enjoy!
Karen
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