Sneak Attack: Chocolate Chip Pancakes

Ingredients


3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder 
1/2 teaspoon salt 
2 tablespoons unsweetened cocoa powder 
1 teaspoon vanilla extract 
1/4 cup milk 
1 large egg 
1/4 cup Purple Puree 
2 tablespoons honey or pure maple syrup 
1/4 cup fresh or frozen blueberries (optional boost) 
1/4 cup chocolate chips 
Butter or cooking spray, for greasing skillet


Directions


Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store cocoa pancake mix for the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey or maple syrup, and blueberries, if using. (If using frozen berries, don't thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don't over-mix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly. 


Butter or spray a large skillet over medium heat. Test the pan to see if it's hot enough by tossing a few drops of water in - it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips in each pancake. When bubbles begin to set around the edges of the pancake and the skillet side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set. Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup. (Makes approx. 18 pancakes)

Lemon Coconut Cream Pie

Ingredients


1 stick (1/2 cup) butter, room temperature 
1/2 cup sugar 
4 large eggs 
1 teaspoon vanilla 
1 tablespoon lemon zest or 1 teaspoon lemon extract 
1 tablespoon lemon juice 
1/2 cup shredded coconut 
1 store-bought graham cracker pie crust 




Directions


Preheat the oven to 350 degrees. In a large bowl, blend the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 1 to 3 minutes. Add the eggs one at a time, mixing between each addition. Add the vanilla, lemon zest, lemon juice, and 1/4 cup of the coconut, and mix again to blend. Place the pie crust on a baking sheet and pour the filling into the crust. Top with the remaining coconut, and bake for 45 minutes, or until the filling is set and the top begins to brown. 


Note: You can use a regular Pie crust too. Also, topping with whipped cream (after cooled) is a really tasty addition! Add more coconut to the whipped cream!

Coconut Sticky Rice

Its simple! I love it!

Ingredients

2 cups cooked sticky rice

1 can coconut milk

1 Tbsp sugar (more or less to taste) I use sugar in the raw

Directions

Combine coconut milk and sugar. Pour over cooked sticky rice. Serve hot.

Sneak Attack: Mac N Cheese

Ingredients

1/2 pound macaroni (preferably whole-wheat blend)
1 1/2 cups milk
1/4 to 1/2 cup White or Orange Puree 
1/2 teaspoon salt
2 cups grated colby or cheddar cheese
2 large eggs (optional protein boost)


Directions

Preheat oven to 375 degrees F. Butter a 9-inch-square baking pan.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions, cooking until firm and slightly undercooked. Drain and set aside.

In a large bowl, whisk the milk with the White Puree and salt. (If using eggs, whisk them in with the milk mixture.) Put half of the macaroni into the baking pan, and top with half the grated cheese. Next, pour the rest of the macaroni into the pan, and then pour the milk mixture over the top. Sprinkle the remaining cheese evenly over the top.

Bake the casserole 30 to 35 minutes, or until golden and bubbling. Serve hot.

Baked Potato Chips

Ingredients
3 1/2 lbs. red or white boiling potatoes
6 tbsp. butter, melted
Salt & pepper


Directions
Cut potatoes crosswise into 1/8" thick slices. Position oven racks in upper and lower third of oven, and preheat to 500 degrees. Lightly grease 2 baking sheets. Arrange potato slices in single layer on sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around the edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and pepper to taste and serve immediately.

Sneak Attack: Brownies

Ingredients

3 ounces semisweet or bittersweet chocolate 

1/2 cup carrot puree (after peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes) 

1/2 cup spinach puree (steam for about 30 seconds, then puree in a food processor for 2 minutes) 

1/2 cup firmly packed light or dark brown sugar 

1/4 cup unsweetened cocoa powder 

2 tablespoons trans-fat-free soft tub margarine spread 

2 teaspoons vanilla extract 

2 large egg whites 

3/4 cup oat flour or all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

Nonstick cooking spray

Directions

Preheat the oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.

Melt the chocolate in a double boiler over a very low flame. 

In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. 

Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting. (do not serve warm, you can taste the spinach until they are completely cool)

Protein Shake

Ingredients
1 ripe banana
1 scoop peanut butter
1/2 cup oatmeal
1 cup milk
Powdered chocolate drink (nesquick, carnation instant breakfast, your choice)
Ice

Directions
Blend all ingredients together in a blender.

Roasted Pork Loin

• 
  
• Ingredients
• 
  
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 3 tablespoons butter or margarine
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 (4 pound) boneless pork loin roast
• 
  
• 
  
• Directions
• 
  
• In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325 degrees F for 2-3 hours or until a meat thermometer reaches 160 degrees F-170 degrees F. Let stand for 10 minutes before slicing.

What I Made for Dinner: Easy Chicken Stir Fry

Ingredients:
1/2 bag frozen asparagus, chopped (approx 6 oz)
1 bag (12 oz) assorted veggies, frozen (carrots, peas, cauliflower, you can use frozen or fresh and any veggie variety)
1 cup soy sauce (Light, low sodium)
2 Tbsp Worcestershire sauce
1/4 cup Balsamic Vinegar
Salt & Pepper
4 small chicken breasts
1 package (12oz) extra firm tofu, cubed

Directions:

Combine soy sauce, Worcestershire sauce, balsamic vinegar and chicken in a large zip lock bag. Marinade 3-4 hours, turn the chicken over at about 2 hours.

Cut the chicken into cubes & put them in a large greased skillet on Medium heat. Cook until the outside is brown and almost cooked through. Add tofu & marinade and cook on medium for 10 minutes. Add veggies, lower heat. Cook until veggies are done.

Serve over brown rice or noodles.

"White" Puree

Ingredients


2 cups cauliflower, cut into florets 
2 small to medium zucchini, peeled and rough chopped 
1 teaspoon fresh lemon juice 
1 to 2 tablespoons water, if necessary 




Directions


Steam cauliflower in a vegetable steamer over 2 inches of water in a tightly covered pot for about 10 to 12 minutes, or until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender.


While waiting for the cauliflower to finish steaming, pulse the raw peeled zucchini with the lemon juice (no water at this point). Drain the cooked cauliflower. Working in batches, if necessary, add the cauliflower to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and scrape down the top and sides of the bowl. If needed, use the second tablespoon of water to make a smooth (but not wet) puree.


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree) 

"Orange" Puree

Ingredients


1 medium sweet potato or yam, peeled and roughly chopped 
3 medium to large carrots, peeled and sliced into thick chunks 
2 to 3 tablespoons water




Directions


In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until very tender. If the carrots aren't thoroughly cooked, they'll leave little telltale nuggets of vegetables (a gigantic no-no for the sneaky chef).


Drain the sweet potatoes and carrots and put them in the food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or sweet potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better. 


The puree can be stored in the refrigerator for up to three days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers. (Makes 2 cups of puree)