Category Archives: Recipes

Dark Chocolate Pudding

Dark Chocolate Pudding

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • dash of salt
  • 1/3 cup honey
  • 2 cups milk
  • 1 teaspoon vanilla

Directions

  1. Combine cocoa, cornstarch, and salt in a saucepan.
  2. Whisk in honey and milk over medium heat.
  3. Continue whisking and heating until pudding is thick, smooth and just starting to boil – about 10 minutes.
  4. Remove from heat and stir in vanilla.
  5. Pour into 4 6-ounce dessert cups and chill if desired (about 1 hour).

Baked Salmon Cakes

Baked Salmon Cakes

  • Servings: 8
  • Difficulty: medium
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Faster, easier, and bursting with flavor, these cakes far outshine the fried version

Ingredients

  • 2 cups dry instant brown rice (or 3 cups cooked regular brown rice)
  • 1 15oz can salmon (skin and large bones removed) (or 3 5oz pouches)
  • 3 eggs
  • 1/2 cup minced green bell pepper
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 1/3 cup chopped cilantro
  • 2 teaspoons lemon juice
  • 1 1/2 Tablespoons creole seasoning (like Tony Chachere’s)

Directions

  1. Preheat oven to 450. Prepare rice according to package directions.
  2. Mix cooked rice, salmon, eggs, veggies, cilantro, lemon juice, and seasoning.
  3. Form cakes and place on a greased baking sheet. (An ice cream scoop works great for this.) Flatten with spatula.  Spray tops of cakes with olive oil.
  4. Bake at 450 for 5 mins. Turn, and bake on the other side for about 5 mins, or until golden.

These cakes are especially yummie with Creamy Dill Sauce (recipe below)

Creamy Dill Sauce

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 4 green onions, finely chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons fresh chopped dill (or parsley, or cilantro)
  • 1/2 teaspoon kosher salt, or to taste
  • Freshly ground ground pepper to taste

Blueberry Lemon Scones

Blueberry Lemon Scones

  • Servings: 8
  • Difficulty: medium easy
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Back in grad school, my sweet classmate rewarded me with these for teaching one of her kitchen labs. They’ve been a favorite of mine ever since.

Note:  This Recipe was slightly modified from Cookie & Kate, which was mildly adapted from Chocolate & Carrots.

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 3 tablespoons turbinado sugar
  • ⅛ teaspoon salt
  • 5 tablespoons cold unsalted organic butter
  • zest of one lemon
  • 1 cup fresh blueberries
  • ½ cup plain organic yogurt
  • ½ cup whole organic milk

Directions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Combine flour, baking powder, sugar and salt in a bowl and whisk together.
  3. Slice butter and drop into dry ingredients. With a pastry cutter, cut the butter into the flour.
  4. Add blueberries and lemon zest and gently stir.
  5. Gently mix in milk and yogurt. You may need to use your hands to knead the last of the flour into the dough. If dough is too sticky, add more flour in small amounts.
  6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
  7. Separate slices and place on a baking sheet covered in parchment paper.
  8. Bake for 15 minutes or until very lightly browned.

 

Perfect Baked Beets

Perfect Baked Beets

  • Difficulty: easy
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This is a super simple recipe to turn beet-haters into beet-lovers. It did for me.

Directions

  1. Preheat oven to 350 degrees.
  2. Wash but don’t peel a bunch of beets. Cut off greens and save for sauteing. Dry beets with paper towel and rub with olive oil. Place in a casserole dish and cover. Bake 60 minutes. Let cool slightly, then rub gently with paper towels and skins will just fall off. Wear gloves for this part unless you want to keep answering the question, “Why are your hands purple?”
  3. Serve with salt and pepper to taste. A delicious complement to just about any meal.

 

Southwest Chicken Wraps

Southwest Chicken Wraps

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 cups chopped, cooked chicken
  • 8 oz fresh salsa (you could use picante sauce, but it won’t be as yummie)
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 cup shredded cheddar cheese, divided
  • 1 can (14.5 oz) black beans, drained
  • 8 whole wheat flour tortillas
  • 1 medium tomato
  • 1 cup shredded lettuce
  • 1 bunch green onions, chopped
  • 1/2 cup guacamole
  • 1/2 cup sour cream (or plain yogurt)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Combine chicken, picante sauce/salsa, chili powder, and garlic powder in large skillet and mix well. Cook over medium heat until heated through, about 3 minutes. Remove from heat.
  2. Add 3/4 cup cheddar and beans to chicken mixture and mix well.
  3. Spoon equal portions of chicken mixture onto each tortilla.
  4. Chop tomato, top chicken mixture with remaining cheddar, lettuce, tomato, green onions, guacamole, sour cream, and cilantro. Roll to enclose filling. Serve immediately.