Egg-Free Brownies

While my boys were vacationing in Lake Tahoe with my parents, my ten year-old's first pet, a cute Crested Gecko, died on my watch. :( I'm not sure what happened, but my best guess is that it got too warm upstairs and with the additional heat from the warming lamp, the poor little guy overheated. So. Sad. My boys were devastated and a lot of tears were shed when I told them last night.

Luckily, I had already arranged a play-day/sleep-over for my ten year-old so he's been in good company and his buddy has kept his mind off his gecko. Unfortunately, my eight year-old is missing his brother's pet so I needed to cheer him up. Chocolate always works for me so I figured it would work for him, too. It worked! A big piece of brownie brightened my son's day.  :)

I've baked egg-free brownies a few times and haven't had much luck. They were too "cakey," too flat, hard and asphalt-like, didn't have the right flavor, or lacked the right brownie-like consistency. I finally found a decent recipe and modified it quite a bit to have less sugar and butter. Mine was a pretty good version if I say so myself and my allergy-boy definitely approves. This recipe's a keeper!

All this needed was a big scoop of vanilla ice cream!

Egg-Free Brownies


Yield:  8"x8" 


Ingredients:

• 1/4 c butter (1/2 stick)- softened
• 1 1/2 c flour
• 3/4 c cocoa powder
• 3/4 c sugar
• 1 tsp baking powder
• 1 1/2 Tbs corn starch
• 1 1/2 tsp vanilla extract
• 1 c "buttermilk" (1 c milk + 1 Tbs apple cider vinegar: mix together and let sit for 3-5 mins.)
• 1/2 c chocolate chips
• optional: powdered sugar

Directions:

1. Preheat oven to 350F.
2. Grease 8"x8" brownie dish.
3. Place softened butter in mixing bowl and add flour, cocoa powder, sugar, baking powder, and corn starch. Mix well.
4. Add vanilla and "buttermilk." Mix until combined well but do not over-mix.
5. Fold in chocolate chips last.
6. Spread mixture evenly into baking dish.
7. Bake for 30-35 mins.
8. Optional: dust with powdered sugar 

Source: Adapted from allrecipes.com.

Homemade Croutons

It's so easy to make homemade croutons and they're delicious, too.  Make your own because they seriously taste better than the store-bought ones!  I ate lunch at Lee's Sandwiches and saw a big ol' bag of "one day old" french bread pieces for a dollar.  One dollar!  The bag was bigger than a gallon-size ziploc.  What a deal!  They were the ends of the baguettes and they were of various sizes but they were still soft to the touch and seemed pretty fresh.  I bought the bag with intentions of making croutons but I'm saving a few of the bigger pieces and making mini sandwiches for my boys.  They'll love that!  FYI, Lee's serves Vietnamese sandwiches called Banh Mi and they're delicious.  If you haven't tried one, you should!

Ok, back to the croutons.  Rather than making my own combination of seasonings, I use Johnny's Garlic Spread & Seasoning that I bought at Costco.  I love that seasoning for my garlic bread and on fish, too.  It's the perfect combination of garlic, parmesan cheese, salt, and whatever else they put in there.  It's good!  Day old french bread, italian bread, and even the heels of regular loaves are perfect for croutons.  I've tried all three types of bread but my favorite is the french bread croutons.  They're airy and crunchy and can be eaten alone as a tasty little snack.  Yum!  The croutons will last 2-3 weeks in an airtight container.

Bag o' Bread

Toss oil mixture and bread cubes in a large bowl then spread evenly onto baking sheet.

Golden.

Crunchy goodness.

Homemade Croutons

Yield:  4 to 8 cups: depends on the amount of bread you use.

Ingredients:

• 1 loaf bread
• 1/2 c  extra virgin olive oil- amount of oil and seasoning depends on the amount of bread you use.
• 2 tbs Johnny's Garlic Spread & Seasoning- or seasonings of choice (salt, pepper, parmesan cheese, basil, oregano, rosemary, garlic powder, seasoning salt, etc.)

Directions:

1. Preheat oven to 350F.
2. Measure out oil and seasonings.  Stir and set aside.
3. Cut bread into bite size cubes.  Try to keep cubes uniform in size so they bake evenly.
4. Cut all the bread and put cubes into large bowl.
5. Stir the oil/seasoning mixture and slowly pour over bread cubes.  Toss well to coat.
6. Spread cubes evenly onto lined baking sheet.
7. Bake for 20-30 minutes or until bread is golden brown.  Toss cubes several times during baking.
8. ENJOY on salad or by the handfuls!

Must Go Soup

I was on a soup kick last week when it was finally feeling like winter in So Cal, but now that it's in the 80s again, it's weird to post about soup.  I'll post it anyways because it's an easy meal and tastes good, too.  I've made several different soups with my vitamix blender and they always taste a little different because I use whatever ingredients I have in my fridge that "must go."  I use a chicken bouillon cube as my base along with carrots and celery and the rest of the veggies depends on what "must go."  

What's awesome about making soup in the vitamix is that I can liquify fresh veggies to make soup and can have a hot, yes HOT, soup on the table in 10 minutes.  Easy peasy!  Sometimes I'll make my soup and let it simmer in the dutch oven for an hour or more as that really heightens the flavor of the soup.  But...if I'm pressed for time, it goes straight from blender to bowl.  What's great about the Must Go Soup is that you use it as your base and then throw additional veggies and/or meat to make it a heartier soup.  My boys love Chicken Tortilla Soup so I add a few extra ingredients and they scarf it down.  Tasty for sure!

Chicken Tortilla Soup using a tomato as part of the soup base and topped with fresh cilantro and salsa, grilled chicken, shredded cheese, and chips.

Another version of Chicken Tortilla Soup but without the tomato as part of the base.

Instead, I threw in a handful of "must go" cilantro and blended it for 10 seconds before putting the soup in the dutch oven to simmer for an hour.  

Must Go Soup

Yield:  4-6 servings

Ingredients:

• 2 c hot water
• 2 carrots- cut into 2" pieces (it's easier on the blender)
• 4 celery stalks- cut into 2" pieces (it's easier on the blender)
• 1 slice onion- don't add too much unless you're cooking down the soup.
• 1/2 red bell pepper- I buy the red, orange, yellow pepper pack from Costco and use whatever I have.
• 1 clove garlic- If I'm cooking down the soup, I'll add 2-3 garlic cloves.
• 1 chicken (or veggie) bouillon cube- if you don't have bouillon, you can use 2 c chicken stock (or veggie) instead of water and bouillon.

Optional ingredients:

• 1 small jalapeno if you like heat - seeded and ribs removed
• Have another veggie that "must go?"  Throw it in!
• black beans- drained and rinsed
• corn- drained
• cilantro- washed
• chicken- cooked and cubed

Toppings:

• avocado
• sour cream
• shredded cheese
• tortilla chips
• olives
• cilantro
• red onions
• salsa/hot sauce

Directions:

1. Put ingredients into Vitamix in the order listed.  If you don't have a Vitamix, you might be able to use your food processor.  Since I've only liquified fresh veggies in my Vitamix, I don't know how the food processor would work out but you can try with caution.
2. Always start with dial on "Variable 1."  Turn on vitamix and slowly increase speed to Variable 10 and within 1-2 minutes, flick switch to "High."  Blend on high speed approx. 6 minutes or until steaming hot.
3. If making Tortilla Soup, reduce speed to Variable 2, remove the lid plug, carefully drop in additional ingredients (black beans, corn, cilantro, tortilla chips, chicken, etc.), and blend for 10 seconds.  Don't over-do it or you'll end up liquifying the add-ins.  The add-ins are great because it creates a nice texture to the soup.  
4. Pour into soup bowls, add toppings of choice, and ENJOY!

Quiche

I have a super tasty crustless quiche recipe that I got from a friend several years ago (thanks, TL!) but it's really rich and makes a lot of quiche.  Because Son #2 is allergic to eggs and can't even eat one single bite, I opted for a smaller quiche baked in a 9" pie dish.  Since I have an easy pie crust recipe, I opted for a quiche with a crust.  I had to adjust the new recipe I was trying because it seemed too "wet" so I added a little flour and baking powder and crossed my fingers in hopes it would turn out.  It did!

I found this "My No Roll Pie Crust" recipe a while back and it's the only pie crust I'll make.  It's easy, flaky, and ohhhhh sooooooo goooooooood!  I've used this crust for apple pie, berry pie, and now quiche.  This is the perfect crust! 

Easy Pie Crust

Yield:  1-  9" pie crust

Ingredients:

• 1 1/2 c flour
• 1 tsp salt
• 2 tsp sugar
• 1/2 c  canola oil (can use vegetable oil)
• 2 tbs milk

Directions:

1. Preheat oven to 375F.
2. Put dry ingredients in pie dish and mix together with a fork.
3. Make a well in the center and add the oil and milk.
4. Using a fork, carefully mix dry mixture into wet mixture and keep mixing until a ball is formed.
5. Flatten and press into pie dish.
6. Bake at 375F for 10-12 minutes or until golden.
7. Makes one pie crust.

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No photos as the quiche got eaten up before I could snap a pic.

Guess I have to make another quiche soon!

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As for the quiche, it isn't an "eggy" quiche.  It's light, fluffy, and delicious.  My sister doesn't like eggs but she liked this quiche.  Good stuff!

Quiche

Yield:  1-  9" quiche

Ingredients:

• 4 eggs, beaten
• 1 1/2 c  milk
• 1 c shredded cheese
• 3/4 c  sliced sausage  (can use ham, bacon, or veggies of choice)
• 8 oz can diced green chile (optional)
• 1/2 c flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 1- 9" pie crust

Directions:

1. Preheat oven to 350F.
2. Combine eggs, milk, cheese, sausage, and chile in mixing bowl.  Mix well.
3. Add flour and baking powder to egg mixture and mix well.
4. Pour into pie crust but don't over-fill.  Discard extra egg mixture.
5. * Bake for 45 minutes or until knife inserted into center of quiche comes out clean.
6. After fully baked, let sit for 10 minutes before serving.

* NOTE:  I didn't want to cut into the quiche so I baked it for 1 hour.  To test for doneness, I gave the pie dish a little shake to see if the top was set or jiggly.  A fully cooked quiche shouldn't jiggle when you shake it.

Garlic Lemon Parsley Chicken

Whoa, I just realized that I haven't blogged in a year.  One year and two days to be exact.  Last January, I went back to school so I set my blog aside and focused on my classes.  I continued to cook and bake but didn't have time to post my recipes.  Lately, I've been making lots of great stuff in my Vitamix blender and friends have been asking for recipes so I'll get back to blogging.  Let's see if I can keep it up...

A couple years ago, we went to a barbecue and our friend grilled Moroccan Chicken Kabobs.  The marinade was super tasty and he was kind enough to share the recipe.  I never made the chicken because the recipe called for 14 ingredients and he didn't measure what he put into his marinade.  Wow, 14 ingredients and I had to wing it?  I don't think so.  I wasn't confident enough to try it until today.  BUT.....I changed up the recipe and simplified it.  I cut out so many ingredients that it's not even the same marinade but it turned out great and the fam ate it up.  It was delicious!  This recipe's a keeper and I'll definitely make it again.  

This was a fast and easy marinade thanks to my Vitamix blender.  I love that thing!  If you don't have a Vitamix, use your food processor.  You need to puree the ingredients to get the best flavor for your marinade.

Marinate your chicken for 2 hours so consider the wait time if you're making it for dinner.  Don't marinate it too long as the acidity of the lemon will "cook" the chicken.

Grilled to perfection.

Garlic Lemon Parsley Chicken

Yield:  4-6 servings

Ingredients:

• 3-4 lbs chicken (breast, thighs, legs...your choice)

Marinade:

• 1 lemon- juiced
• 1/4 c  extra virgin olive oil
• 3-4 garlic cloves
• half "bunch" Italian Flat Leaf Parsley
• 1/2 tbs ground cumin
• 1/2 tbs paprika
• salt/pepper to taste

 Directions:

1. Put marinade ingredients into the Vitamix (or food processor) and blend it well.  Texture will be slightly thick. 
2. Taste the marinade and add more salt and pepper if needed.  
3. Put chicken into ziploc bag and add marinade.  
4. Zip bag shut and massage the marinade all over the chicken.
5. Marinate for 2 hours in the fridge.
6. Then, grill chicken until cooked thoroughly.  
7. Serve with salad, rice, and a veggie.  ENJOY!

Source:  A.E. from San Diego.  :)

Baked Shells n Cheese

My boys LOVE when I make homemade mac n cheese because I add all sorts of good stuff to it. The shells are little pockets of deliciousness and each bite bursts with flavor. What is the "good stuff?" The addition of onions, garlic, veggies and sausage. I use whatever veggies/meat I have in the fridge and the dish always turns out delish.

Yum yum yum!

I love comfort food!

Baked Shells n Cheese

Yield:  8-10 servings

Ingredients:

• 1 lb shells, cook according to package directions (or pasta of choice)
• 12 oz package Aidells Chicken & Apple Sausage (or protein of choice), cut into bite size pieces
• 1-2 tbs extra virgin olive oil
• 1 small onion, diced
• 4-5 garlic cloves (more or less taste), diced
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika
• 2 tbs butter
• 2 tbs flour
• 2 1/2 c milk
• 3 c shredded cheese (set aside 1/2 c for topping)- I used 1 1/2 c cheddar and 1 1/2 c monterey jack
• 1/2 c panko bread crumbs (optional but tastes great because it adds a slight "crunch.")

Directions:

1. Cook pasta according to directions. Drain and put drained pasta back in the pot. Set aside.
2. Preheat oven to 375F.
3. Heat oil in large pan and saute onions and garlic 4-5 mins.
4. Add sausage and heat for another 3-4 mins. If your sausage is not a "fully cooked packaged sausage," then thoroughly cook the sausage at this point. Check your package carefully. 
5. Place onion, garlic, sausage mixture in pasta pot and set aside.
6. Make sauce in same large pan used for onion mixture. Melt butter over med heat. Add flour and stir frequently for 2-3 mins.
7. Slowly add milk, cayenne and paprika. Simmer 8-10 mins and stir often.
8. Add 2 1/2 c shredded cheese to milk mixture. Stir till melted. 
9. Add cheese mixture to pasta pot and mix all ingredients well.
10. Pour pasta mixture into 9x13" dish. Sprinkle with panko bread crumbs and remaining 1/2 c cheese.
11. Bake 20-30 mins till pasta is browned. If panko bread crumbs haven't fully browned, place under broiler for 3-4 mins. Keep an eye on it so you don't burn it.
12. Let stand 5 mins before serving. Careful when eating as the pockets of hot cheese in the shells can burn your mouth. ENJOY!

Baby Back Ribs

Hubby has gout so I've been trying to make foods that aren't high in purines. We're trying to watch what we eat but we had a craving for ribs so we went for it. We figured a small portion couldn't be that bad. Happy to report that the meal was a success!

This will be a quick post to share with you how to get tender, juicy, caramelized, rib-o-licious ribs! Easy, delicious and sure to impress anyone who eats them. I baked plum glazed baby back ribs and used up the last of my plum preserves I made over the summer.

I made two packages of baby back ribs from Ralph's. 

Cut up the slabs into 3-4 rib segments, salt and pepper them and then bake them.

We enjoyed this with a big salad and homemade garlic bread.

Yum-O!

Baby Back Ribs


Yield: 4-6 servings

Ingredients:

• 2 slabs baby back ribs
• salt/pepper to taste
• sauce of choice: BBQ, Asian, spicy, honey, preserves, rub, whatever you like...

Directions:

1. Line baking sheets with foil. Baking sheet must have raised edges to contain the oil as you bake.
2. Rinse off ribs under cool water and pat dry.
3. Cut into 3-4 rib segments and place on prepared baking sheet.
4. Lightly salt and pepper both sides of ribs.  Place meaty side down.
5. Bake at 250F for 2 hrs.
6. Remove from oven and turn ribs boney side down. Place ribs back in oven and add HOT water to baking sheet, just enough hot water to cover bottom of baking sheet. This helps steam the ribs and keeps the ribs nice and tender. 
7. Bake another 45 mins-1 hr. If using honey, drizzle honey at this step.
8. Cool slightly before you eat. ENJOY!