Parsingtime

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Delicious Kale Salad

Posted by parsingtime on May 10, 2013

This salad is yummy. Try it. And if you don’t try the salad make the dressing and put it on something — so good. Works well with other lettuces if you don’t like kale.

1 bunch lacinato (dino) kale

½ tsp sea salt

2 Tbsp cold-pressed olive oil

Zest of 1 lime

3-4 Tbsp lime juice (juice of 1 lime)

1 clove garlic, chopped

1 tsp ground cumin

1 tsp agave nectar

1 avocado, sliced

1 apple, chopped

De-stem kale and chop in thin ribbons. Place kale leaves in bowl and sprinkle with sea salt, massage kale for about 2 minutes until it releases moisture, drain moisture off. This allows the bitter flavor to escape and activates the enzymes. In a large salad bowl, whisk together oil, lime zest and juice, garlic, cumin and agave. Slice avocado and apple, fold these ingredients into kale leaves and toss with dressing. Serve cold.

I’ve also added leftover chicken/shrimp to this salad with happy results.

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Whole Wheat Banana Pancakes

Posted by parsingtime on March 3, 2012

These were a winner with the kiddo and her parents (one of whom abhors bananas).

Whole Wheat Banana Pancakes (I used this recipe, minus the nutmeg, plus the egg and mixed it together differently — though that certainly does not make it my recipe — it is good though. Also she has photos.).

makes 12 pancakes

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 3 large ripe bananas, mashed
  • 2 tablespoons butter, melted
  • 1 egg

In a large bowl, combine flour, baking powder, sugar, salt and cinnamon in a large bowl. Mash banana, add in the milk, vanilla extract and egg to it. Whisk together the dry ingredients and add wet ingredients stirring to combine.  Add in melted butter and stir until batter is somewhat smooth.

Cook like pancakes (in a pan or griddle until you see bubbles and flip).

I might or might not have eaten mine with a thin layer of almond butter. My own little version of the Elvis sandwich. N ate hers with a dab of honey.

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Almond Butter Chocolate Chip Cookies

Posted by parsingtime on July 12, 2011

I love dessert. I’m a sugar addict. I don’t deny this but I generally keep my urges under control. I had bookmarked this recipe a few weeks ago wanting to try it, it looked reasonably healthy and almonds are good for you, right?  Husband is a big cookie person, especially chocolate chip and he liked these cookies. And let’s be honest, usually when I make healthy versions of things he doesn’t usually like them so this is a big deal.

Adapted from Clean Eating  Almond butter chocolate chip cookies

INGREDIENTS:

  • 1 cup unsalted almond butter (I used unsweetened)
  • 3/4 cup Turbinado
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
  2. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
Whatever you do don’t pick them up before they have cooled. They will fall apart. No really, not even with a spatula. One cookie is definitely enough, you get the sweet but also feel satisfied like you had peanut butter toast or something

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Orange Vanilla Granola

Posted by parsingtime on October 13, 2010

I made homemade granola yesterday and it is delicious. Yes, I’m feeling very Martha Stewart because I made cereal. I discovered this recipe through my friend Kelly (who actually is the Martha Stewart of Texas without the whole jail issue)  who got it from here.

I don’t like cranberries or raisins or most dried fruit so I adapted it to my tastes. My recipe, which is of course pretty much what you see on the other website, with a few changes, is below.

5 cups rolled oats
1/2 teaspoon salt
1/2 Tablespoon cinnamon
1 cup brown sugar
1/4 cup water
1/2 cup oil (I used some sort of vegetable oil)
zest of one orange (next time I will use the zest of two oranges)
1 teaspoon and a bit of vanilla
1 cup slivered almonds
1 cup flax seeds

Preheat oven to 300°. In a pot combine salt, cinnamon, brown sugar, water, oil, orange zest, and vanilla. Heat until well blended. Pour over oats and nuts in large mixing bowl, stirring to combine. Spread on large greased cookie sheet. Bake for 40-45 minutes, stirring every 10-15 minutes. Cool.

It was really very easy to make the and the results are delicious. It is definitely the sort of thing you could bag up and give away to people.

I will say that the oil in this makes it a little higher in calories and fat than I would want (though the end product does not feel oily or heavy and it does have fewer calories than store-bought granola) at the moment so the next time I make this I might try using half the oil and some applesauce instead.  I generally try not to make big changes the first time I make a recipe so I know it works before messing with it. Will keep you posted.

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BBQ Chicken Salad

Posted by parsingtime on September 15, 2009

I am frequently at a loss on what to make for lunch that isn’t a boring sandwich so lately when I’ve been out at restaurants I read their menus looking for something interesting that I can recreate at home.  This is one of those salads. I’ve ripped it off from Wolfgang Puck and I’m completely comfortable with that.

This is the cast of characters:

Salad Ingredients

This recipe does not use an entire chicken but I used the leftovers for chicken quesadillas and chicken salad which is two more lunch options so long as you aren’t sick of chicken.

Ingredients:

Roast Chicken or a breast, cooked and cubed
Corn
Black Beans
Tomatoes
Cilantro
BBQ Sauce
Ranch Dressing
Tortilla Chips
Romaine Lettuce

Directions:

  1. Throw the corn, black beans (drained and rinsed), tomatoes and romaine together with some ranch dressing.
  2. Chop some cilantro and add it to the salad mix. I save some for the top of the salad too. Don’t skip the cilantro, it makes the salad in my opinion.
  3. Cube your chicken and drench in some BBQ sauce. Wolfgang serves this salad with cold chicken. We like it warm so I usually microwave this. Add it to the top of your salad mix.
  4. Crush some tortilla strips over everything. Wolfgang has fancy tortilla strips on top of his salad but that seems like a lot more work than just crushing some blue corn tortillas over the top.

And voila!  Bob’s your uncle.*

Wolfgang Puck's Salad

It tastes better than it looks. A photographer I am not.

*Husband just laughed at the phrase “Bob’s your uncle.” That is because he isn’t a cultured European like I am.

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Review

Posted by parsingtime on August 20, 2009

This from a friend with a newborn and a two year old:

I just had to let you know that I tried your quinoa recipe and it was a big hit with G and me. R wouldn’t try it. He will eat vegetables, but never if they are mixed in something like that. He won’t try couscous with vegetables either and I know he would like it. I made it with a simple dressing I made with balsamic, olive oil, dijon mustard, and lemon juice. It was really good. I think the lemon juice and the fresh mint really helped get rid of the slightly funky taste I remember the last quinoa I made having. Anyway, I had to thank you because this will become a new healthy easy staple.

Doesn’t her dressing sound excellent? 

Quinoa! It’s what’s for dinner.

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Quinoa

Posted by parsingtime on July 28, 2009

It’s Random Banker’s last birthday of her twenties. Wish her Happy Birthday and send her my boss is not going to make me work until 4am on my birthday thoughts.

My favorite thing to eat lately (in case you were wondering I’m still on the grapefruit and oatmeal kick — though now I add ground flax to my oatmeal which is a whole new level of goodness) is quinoa. I hate the way it is pronounced — KEEN-WAH — but as a food it is pretty good. 

I prefer it room temperature with lots of diced veggies (red/green pepper, raw zucchini, squash, cucumber, tomatoes), salt, pepper, chopped fresh basil/mint and balsamic vinaigrette but lots of people make it into pilaf and eat it as a side dish.

To me it’s like a pasta salad where the “pasta” is actually really good for you. The basil and mint combination together is excellent.  Try it.  Oh and it cooks just like rice on the stove with water and some salt. Easy peasy.

Here is a real recipe if you need one. Though to be honest most of the time I skip the diced onion/green pepper step because I’m lazy.  In the interest of full disclosure  Husband is not a big fan.  So it’s probably not for everyone.

Ingredients

Olive oil
1/2 medium yellow onion, finely chopped
1/2 bell pepper, finely chopped
1 garlic clove, minced
1 cups quinoa
2 cups water
1/4 teaspoon salt
Chopped fresh mint
Chopped fresh basil
Diced vegetables/beans (zucchini, carrots, corn, tomatoes, cucumber, red pepper, squash, broccoli, edamame, chickpeas — whatever you like)
Dressing – Salad dressing, oil/vinegar, balsamic vinegar etc – whatever you like
Salt and pepper 

Place quinoa in a large sieve and rinse it until the water runs clear. Heat 2 Tbsp of olive oil on medium high heat in a 3-4 quart pot. Add the onion, bell pepper and garlic and cook, stirring occasionally until the onions are translucent, but not browned. Add the drained quinoa and cook, stirring occasionally for a couple more minutes.

Add 2 cups of water and one teaspoon of salt. Bring to a boil and reduce the heat to low so that the quinoa and water are simmering while the pot is partially covered (enough to let out some steam). Simmer for 20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and put into a large serving bowl. Fluff up with a fork. 

Let cool until just slightly warm, add dressing/olive oil. Stir in chopped mint, basil and veggies. Add salt and pepper to taste. This makes a lot of quinoa but it is just like rice in terms of the water ratio.

Quinoa Salad Ingredients

 

 

 

 

 

 

 

Serve chilled or at room temperature.

 Quinoa Salad

 

 

 

 

 

 

 

 

I have a recipe for Banana chocolate chip muffins (made with flax seed and yogurt because flax seed is my latest favorite health food) that Husband and his business partner eat up whenever I make them. They are relatively healthy for a baked good and taste really good. Recipe soon.

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Chocolate Cheesecake

Posted by parsingtime on March 3, 2009

I made this cheesecake for the dinner party we went to this weekend. It turned out great and one woman made sex noises while she was eating it. She was weird though.

Ingredients for easy yummy (if you like cheesecake that is) Chocolate Cheesecake

  • 1 1/2 cups chocolate cookies/biscotti smashed to pieces
  • 1/3 cup melted butter
  • 2 cups semi sweet chocolate chips
  • 3 (8 ounce) packages of cream cheese — and don’t flake out and buy low fat, you are making dessert
  • 1 (14 ounce) can sweetened condensed milk
  • 4 eggs
  • 2 tsp vanilla extract

Directions

  1. Preheat your oven to 300 degrees
  2. Mix together the crushed cookies and butter (hands are best for this) and press that into a 9 inch spring form pan
  3. On a double boiler, melt the chocolate chips until they are smooth
  4. In a large bowl, beat the cream cheese until fluffy with an electric mixer. Grandually add the condensed milk until it is all smooth. Mix in melted chocolate, eggs and vanilla.  Make sure everything is completely incorporated and pour into the crust.
  5. Bake at 300 degrees for 45 minutes. When the timer goes off, just turn off the oven and leave the cake in there to cool for at least an hour. This prevents the top from cracking.

Easy peasy. I promise.

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Mojito Mania

Posted by parsingtime on September 19, 2008

Doesn’t that look refreshing and tasty?

Fresh Ber...

Here is how I make Mojito’s. I find Mixology kind of fun. There are very few alcoholic drinks that I like so I want to make what I do like well and usually that means throwing out several batches before getting it right.

So for this recipe you will need:

  1. Mint Leaves
  2. Sugar
  3. Rum – I use Bacardi light rum ($12-14 a bottle)
  4. Club Soda (don’t confuse this with tonic water…tonic water is gross)
  5. Ice
  6. Limes

Some mojito makers just throw the sugar in with the mint, muddle it up and Bob’s your uncle you have a drink. I however like to make simple syrup. 1 part water to 1 part sugar (1 cup/1cup is good for about 8-10 mojitos, I usually make a lot less), heated up until the sugar dissolves. I then add mint leaves to the simple syrup for about thirty minutes and then strain it and stick it in the fridge. You now have minty sugar water to add to your mojito. It seems time consuming but it is worth it.

So once that is ready…muddle (basically mash, but don’t over mash) mint leaves with 1 tablespoon of simple syrup. I use a bit more if I have lime-y limes, which may not make sense to you but try the recipe and you will know. Limes are not all created equal.  Add 1 tablespoon fresh squeezed lime juice (save the hull to throw in the drink for decorative purposes) Add 2 tablespoons of rum. Add 3 tablespoons of soda water, give it a stir, add some crushed ice and you’re done.

This makes a short drink. I am not really up for a ton of alcohol, so I usually make a smaller drink,  but if you have a tall glass just double everything and you’ll be all set (though I would hold back a bit on the lime juice and taste before you throw it all in).  You could also use a cocktail shaker for all of this but I don’t own one and stirring it all up in the glass seems to work just fine. Just don’t get rough with your muddling otherwise you’ll end up with a broken glass (ahem, Husband).

Oh and if you want to be fancy, you can add a tablespoon or two of some concentrated juice, like mango or raspberry or something and have Mango Mojitos! And since I never use the mint that I buy I throw it plus any leftover lime into a pitcher with water and you have minty water for the next day and it’s like being at the spa, without the hot masseuse.

Salud!

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Yummy Sangria

Posted by parsingtime on April 20, 2008

So I had people over for appetizers and drinks last night before we headed out to dinner and I made Sangria for the first time. I really love Sangria because it tastes fruity and yummy without the strong alcochol taste.

Anyway here is the recipe…it was definitely a hit last night.

1 (750-ml) bottle red wine  (I used Vina Borgia a $6 Spanish red wine)
1/4 cup brandy (flavored, regular I don’t think it matters)
1/4 cup orange flavored liqueur (I used off brand triple sec that was about $9 for a bottle, real triple sec is expensive)
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice (I put about 4 table spoons because I didn’t know what to do with the rest of a squeezed orange)
1/4 cup sugar (if you have a sweet apple I would put a bit less sugar)
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 unwaxed apple, cored, and cut into thin wedges (I cubed)
1/2 a bottle sparkling water, chilled

Combine everything but the sparkling water in a large plastic container or glass pitcher. Cover and chill completely, for a few hours. When ready to serve, add the sparkling water. Don’t add too much because it will taste watery, I would just add two splashes per glass.

This tastes a lot like what you get in Tapas restaurants.  Also I imagine you could do this same recipe and replace the fruit with whatever you like, strawberries, peaches, raspberries etc.

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