Category: Summer

Spicy Roasted Red Pepper and White Bean Spread

Published on by Alissa17 Comments

I love versatile things, like a great cardigan, real vanilla ice cream, pita bread, and mason jars.  These things can take on multiple functions and are a great base. That’s where today’s recipe fits in…a great base or launching point for many other recipes.

Today’s featured recipe is the third recipe from the Food Matters Project, a group of food bloggers focused on cooking through the Food Matters Cookbook by Mark Bittman. The original recipe, featured by Heather of girlichef, is Roasted Red Pepper and Walnut “Pesto”. The original recipe purees 8 roasted red peppers, walnuts, olive oil, and basil to form a pesto-like spread. I decided to do a variation and replace half of the roasted red peppers with cannelini beans and use almonds instead of walnuts (because that is what I had on hand). I wanted to move this recipe more towards hummus and add a kick with red pepper flakes.  The red pepper flakes help balance out the sweetness that occurs from the red peppers. I think the quantity of red peppers is a little much and could be reduced to two peppers.

This spread ends up being like the little black dress of condiments. I used it as a sandwich spread to amp up my veggie sandwich. And because this recipe makes quite a large batch, I had enough left to use as a pesto-like base to a pasta dish with roasted tomatoes, goat cheese, and extra basil (sorry no pictures of that awesomeness).

The primary component of this recipe is roasted red peppers. You can use jarred roasted red peppers, but it is also really easy to roast your own. Simply place them red peppers (whole) on a foil lined roasting pan. Turn your broiler on high or heat your oven to 450F. If using the broiler, the processes will only take about 15 minutes, but make sure your turn the peppers every 4 to 5 minutes, browning on all sides (see picture below). If you decide just to roast them in an oven preheated to 450F, this process will take about 45 minutes. After the skin is slightly charred, wrap in the aluminum foil from the pan and allow to sweat and cool. Unwrap after at least 10 minutes or until cooled off. Run the peppers under cold water and peel the skin off of the peppers. Remove the tops and deseed. And voila, you have roasted red peppers! These are good on pizza, sandwiches, hummus, pasta dishes, and so much more!

If you are intested in other variations on the FMP recipe, check the main website here.

Spicy Roasted Red Pepper and White Bean Spread (adapted from The Food Matters Cookbook by Mark Bittman)

Note: I liked this spread on sandwiches and as a dip for pita chips. It also works well tossed onto fettucini with some goat cheese and roasted tomatoes. The possibilities are pretty limitless.

Ingredients

  • 2 roasted garlic cloves (roast at the same time that you roast the red peppers)
  • 3/4 cup roasted almonds (or walnuts)
  • 1 15 oz cannelini beans (2 cups)
  • 3 roasted red bell peppers, skinned and deseeded
  • 1/2 cup fresh basil or parsley
  • 1 to 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon salt
  • red pepper flakes to taste

Instructions

  1. Roast red peppers as described above or use jarred roasted red peppers.
  2. Place garlic in food processor and pulse. Add almonds and pulse until a fine meal is formed.
  3. Add beans, basil, red peppers and puree. Drizzle olive oil and lemon juice into the puree. Pulse the food processor until all is combined. Add salt and red pepper flakes to taste.

Healthy Chocolate and Banana Pudding Parfaits

Published on by Alissa3 Comments

This weekend I had a major pudding craving but did not want to resort to making the boxed variety (bleh) or standing over a stovetop trying to make it from scratch with lots of eggs, cream, and chocolate.  So began my search for both a healthy and easy pudding.

I found this interesting recipe for pudding in Mark Bittman’s Food Matters Cookbook. He uses tofu (stop rolling your eyes) instead of milk.  The recipe basically takes a block of firm tofu and divides it in two portions. Half of the tofu is blended with melted chocolate, sugar syrup, and vanilla. The other portion of tofu is blended separately with bananas, sugar syrup, and vanilla.  The food scientist in me was seriously curious. Would it be creamy? Would it be chocolaty? Would it be soy-y? The verdict…YES. YES. and not really.

The chocolate pudding had a slight soy aftertaste, but not near as bad as the aftertaste associated with soy milk. The flavors and thickness of both puddings improved as they chilled in the fridge. My husband liked the banana pudding the best. I liked them both, but actually liked the chocolate one a bit better (even though I’m not a big chocolate fan) only because it was slightly more firm and more “pudding-ish”.

Allow the two puddings to chill for ate least 30 minutes before making the parfaits. 

Adaptations: Next time I think I may replace the sugar syrup with almond milk and maple syrup or honey. I am also dreaming about a butterscotch variation….I will keep you posted on the results of the experiment. If you want to make _all_ chocolate or _all_ banana, then double the ingredients of the flavor that you want and do not include the ingredients of the one that you do not want.

 Healthy Chocolate and Banana Pudding Parfaits (serves 6), slightly adapted from Mark Bittman’s Food Matters Cookbook

Ingredients

  • 1 lb organic silken tofu (divided), drained
  • 1/2 cup sugar (I used turbinado sugar which gave a bit of a carmel flavor)
  • 1/2 cup water
  • 1/2 cup semi-sweet or bittersweet chocolate chips, melted
  • 1/2 teaspoon vanilla extract, divided
  • 2 ripe bananas
  • salt

Instructions

  1. Place sugar and water in a small saucepan. Heat to boiling over medium heat. Stir constantly until the sugar is completely dissolved. Remove from heat and allow to cool for at least 10 minutes.
  2. Drain the tofu and divide in half. Place half of the tofu with the melted chocolate, half of the vanilla, and half of the sugar syrup in a food processor or blender. Process until smooth. Add a dash or two of salt. Blend in and taste.  Place chocolate pudding in a bowl with a lid. Refrigerate for at least 30 minutes.
  3. Clean out the bowl of the food processor.
  4. Place the other half of the tofu in the food processor along with the bananas, the remaining vanilla extract, and the remaining sugar syrup. Puree until well blended. Add a dash or two of salt. Blend in and taste. Place banana pudding in a separate bowl with a lid. Refrigerate for at least 30 minutes.
  5. Layer pudding in small individual glasses with chocolate on the bottom and banana on the top.

Homemade Microwaved Seasoned Popcorn – BBQ Style

Published on by Alissa4 Comments

I love love love to snack. I’m a big fan of all things dippable and munchable. I also love bbq, which is especially great here in KC. So popcorn seasoned with my favorite BBQ rub is great snack item for me during the day when I need a good salty and spicey fix. I was pretty excited to find out that the second recipe in the Food Matters Project was Seasoned Popcorn, chosen by CookieandKate.

Years ago to save money, I quite buying bagged popcorn and started buying whole unpopped kernel corn. I began popping my own popcorn in a glass container or small brown paper bag (lunch-size), saving oodles of money and eliminating preservatives. Also, I had a tendency to mow down an entire massive bag of butter-laden popcorn, only to find myself incredibly thirsty with orange-stained fingers and unaware that I had ingested 6-servings in one sitting.

So if you are buying packages popcorn…stop! Popping your own is so simple, easy, and you can change up the seasoning to suit your snacking desires. Use 2 tablespoons of unpopped corn per person. Place the corn kernels and salt in a brown paperbag and fold over a few times. Microwave on high for about 3 minutes, or until there are 4 seconds between pops. Open the bag carefully because steam will build up.

Along with BBQ seasoning, I also like to top popcorn with shredded parmesan cheese, cracked pepper, and salt. I spray the popcorn with nonstick spray to help the topping stick. You can also melt some butter and pour over…so much better than butter flavor!

Check out the featured recipe for Seasoned Popcorn by Kate of CookieandKate. Go to the FMP website to see other great ideas for popcorn seasonings!

Homemade Microwaved Seasoned Popcorn (serves 2), from The Food Matters Cookbook by Mark Bittman

Note: The seasonings for popcorn can be limitless. For a sweet fix, top with cinnamon sugar. For a spicy kick, try curry powder. Cheesy? go for parmesan cheese or nutritional yeast (found in most health food stores, giving a good cheesy flavor).

Ingredients

  • 1/4 cup kernel corn
  • 1/4 teaspoon sea salt
  • topping of choice (shredded parmesan, cracked pepper, cinnamon sugar, bbq seasoning..etc).

Instruction

  • Place popcorn and salt in paperbag or glass lidded container. If in a paperbag, fold the top over several times.
  • Microwave on high for 3 to 4 minutes (or until there are 4 seconds between pops).
  • Be careful when opening the container because steam will have built up. Toss the popcorn with the seasonings.

Peanut Butter Banana Muffins

Published on by Alissa1 Comment

Now, I looooove banana bread, but sometimes you need a bit of a change. Peanut butter meet banana. I dig these in the morning, in the afternoon, a snack before a run, a night snack…. Yes, make these puppies. If you like sweet muffins, feel free to increase the honey or sugar.

Peanut Butter Banana Muffins (serves 12)

These muffins are adapted from Mark Bittman’s recipe for muffins in “How To Cook Everything” and the “Food Matters Cookbook“. And inspired by Joy the Baker’s recipe for Peanut Butter Banana Bread.

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup honey (or brown sugar)
  • 2 to 3 ripe bananas, mashed (about 1 cup)
  • 1/3 cup milk
  • 1 egg, slightly beaten
  • 3 tablespoons butter, melted
  • 1/4 cup organic all natural peanut butter
  • 1/4 cup chopped peanuts (optional)
  • 1/4 turbinado sugar (optional)

Instructions

  1. Heat oven to 375 F. Line 12-cup muffin tin with muffin liners.
  2. Combine dry ingredients in large bowl. Whisk till combined. Set aside.
  3. Combine wet ingredients (honey through egg) in medium bowl. Add butter and peanut butter. Stir until all ingredients are incorporated.
  4. Make a well in the middle of the dry ingredients. Add wet ingredients to the dry ingredients. Mix with wooden spoon or spatula until just combined. Stir in peanuts, if using. Sprinkle the tops of each muffin with turbinado sugar.
  5. Fill muffins 3/4 full. Bake for 20 minutes, or until toothpick inserted in middle of muffin comes out clean. Tops should be lightly browned. Remove from oven and allow to cool for 5 minutes. Cool on wire rack. Eat warm!!!!