Monday, January 9, 2012

Basic Cake Doughnuts

Basic Cake Doughnuts


 
 
 
 
 
 
 


Ingredients (1 dozen)
3/4 cup of all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 egg
1/2 cup milk
1/8 cup butter, melted
1/4 teaspoon vanilla
 
Instructions
For the Doughnuts
  1. Preheat oven to 350F.
  2. Combine flour, sugar, baking powder, salt and nutmeg in a small bowl.
  3. In a different bowl, combine wet ingredients- egg, milk, melted butter and vanilla.
  4. Add dry ingredients to wet and mix until just combined.
  5. Use a spatula to scoop the dough into a quart-sized Ziploc bag and cut the tip off of one corner (like a pastry bag).
  6. Squeeze the dough into the donut pan, filling no more than 2/3 of the mold.
  7. Bake at 350F for 10 minutes.
  8. Allow to cool slightly and add desired topping.
Toppings and Glazes
  • Chocolate Glaze: 1/2 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla and 2 tablespoons milk. Dip doughnut in glaze then top with sprinkles or chopped nuts.
  • Maple Glaze: 1 tablespoon butter, 1 tablespoon maple syrup, 1 tablespoon almond flour. Brush over doughnuts with a pastry brush and top with chopped walnuts.
  • Peanut Glaze: 1/2 tablespoon butter, 1/2 tablespoon maple syrup, 1/2 tablespoon natural peanut butter (no sugar added). Brush over doughnuts with a pastry brush and top with chopped peanuts.
  • Cinnamon Sugar: Brush melted butter over doughnuts with a pastry brush and sprinkle with cinnamon sugar.
Powered by Recipage

Wednesday, January 4, 2012

Wholesome Homemade Doughnuts

Wholesome Homemade Doughnuts

 
 
 
 
 
 
 


Ingredients (1 dozen doughnuts)
1/2 cup whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon nutmeg
1 egg
1/4 cup milk
1/8 cup maple syrup
1/4 teaspoon vanilla
2 tablespoons oil
 
Instructions
For the Doughnuts
  1. Preheat oven to 350F.
  2. Combine whole wheat flour, baking powder and nutmeg in a small bowl
  3. In a different bowl, combine wet ingredients- egg, milk, maple syrup, vanilla and oil.
  4. Add dry ingredients to wet and mix until just combined.
  5. Use a spatula to scoop the dough into a quart-sized Ziploc bag and cut the tip off of one corner (like a pastry bag).
  6. Squeeze the dough into the donut pan, filling no more than 2/3 of the mold.
  7. Bake at 350F for 10 minutes.
  8. Allow to cool slightly and add desired toppings.
Toppings and Glazes
  • Chocolate Glaze: 1/2 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla and 2 tablespoons milk. Dip doughnut in glaze then top with sprinkles or chopped nuts.
  • Maple Glaze: 1 tablespoon butter, 1 tablespoon maple syrup, 1 tablespoon almond flour. Brush over doughnuts with a pastry brush and top with chopped walnuts.
  • Peanut Glaze: 1/2 tablespoon butter, 1/2 tablespoon maple syrup, 1/2 tablespoon natural peanut butter (no sugar added). Brush over doughnuts with a pastry brush and top with chopped peanuts.
  • Cinnamon Sugar: Brush melted butter over doughnuts with a pastry brush and sprinkle with cinnamon sugar.
Powered by Recipage

Tuesday, January 3, 2012

Simple Homemade Gnocchi

Make fresh gnocchi at home- Be sure to only use Russet potatoes- I learned the hard way that other varieties won't work! Recipe adapted from Rachel Ray.
 
Basic Gnocchi












Ingredients (serves 4)
2 large Russet potatoes
1 cup white whole wheat flour
1 egg
nutmeg, salt and pepper (about it a pinch each)
 
Instructions
  1. Boil a large pot of water and drop the potatoes in whole. Cook until tender, about 40 minutes. Remove from water.
  2. Allow potatos to cool slightly, then remove the skins and break apart- allow to cool completely.
  3. In a large bowl, mash potatoes to remove all lumps.
  4. Sprinkle the flour over the potatoes and add the egg, nutmeg, salt and pepper.
  5. Using a fork, start to mix up the dough. When it starts to come together knead with your hands for about five minutes.
  6. Form a ball and divide into eight smaller balls. Roll each ball out into a dowel shape, about 3/4 of an inch thick.
  7. Using a sharp knife, cut each dowel into gnocchi peices about an inch long.
  8. Transfer all of the gnocchi into a pot of boiling water and boil until the pasta has risen to the top of the pot (this will only take about a minute)..
Powered by Recipage

Monday, January 2, 2012

Slow Cooked Lamb Shanks

All I wanted yesterday was an incredibly easy and really special meal to start off the New Year. That's not too much to ask right?

It's not. All it takes are some quality ingredients and a crock pot. Two weeks ago I stocked up on meat at the Farmer's Market because I knew I might not be back for a few weeks. I found lamb shanks for only $11 from the EcoFriendly Foods vendor at the market. This price definitely fits in with my new saving money plan. I added some baby spinach and two potatoes to the meal and it worked out to about $7 per person for a dinner that would have cost at least $25 at a restaurant. Woo!

Hearty Slow-cooked Lamb Shanks
























Ingredients (serves 4)
4 lamb shanks
1 tablespoon olive oil
salt and pepper, to taste
2 onions, chopped
8 cloves of garlic, diced
1 can no-salt-added diced tomatoes
1 tablespoon thyme
2 tablespoons rosemary
1 quart chicken stock
2 cups red wine (optional)
3 tablespoons whole wheat flour
 
Instructions
  1. Liberally salt and pepper the lamb shanks.
  2. Heat olive oil in a skillet and add lamb shanks, cook on each side for minute or two to brown on all sides.
  3. Fill the crockpot with onions, garlic, tomatoes, thyme, and rosemary. Add lamb shanks to the pot and pour in the chicken stock (and red wine if using).
  4. Cook on low for 7-8 hours.
  5. Make a quick gravy using a few ladles of stock from the crock pot: ladle about a cup into a small pan and another half a cup into a bowl. Add three tablespoons whole wheat flour to the stock in the bowl and whisk until smooth, then whisk into pan and cook on low heat for about five minutes. Taste and add salt and pepper as needed.
  6. Serve lamb shanks with gravy over top.
Powered by Recipage

Sunday, January 1, 2012

Happy New Year!!!

I hope everyone had a fun time last night and is relaxing today... and tomorrow! Brian and I went out for a five course New Year's Eve dinner with friends at Nage. It was really good, the highlight for me was definitely the Banana Foster Bread Pudding. Yum! A good celebration before I take on my resolutions this year.

Today I'm making something really easy for dinner... that tastes like way more work than it is. Slow-cooked lamb shanks. I'll post an update with the recipe later this week.

Less is more when it comes to making resolutions, so I only have three this year. Two are somehow related to food and I thought I'd share,
  1. Save Money. Always a good goal. I want to be less wasteful when I buy food. How will I accomplish this? Meal planning before I go shopping, which means that I'll be buying only the food that I need, and also hopefully eliminate last minute, post-work trips to more expensive grocery stores. I want to keep meat purchases to 1 or 2 times per week, buy more frozen veggies (which are equally, if not more, nutritious compared to fresh), more dried beans rather than canned, and less eating out. 
  2. Run a Marathon. Specifically, the Marine Corps Marathon on October 28th, 2012. And, more specifically, I want to run it in under four hours. Training starts now! I have some mini-resultions to help accomplish this one, like running 5-6 days a week, strength training, and continuing to focus on reducing my intake of refined grains and processed sugars. 
Oh, and the third would be to stop letting my laundry and dry cleaning pile up :)

Happy New Year!