livlovelaugh

Apr

20

Chiles Rellenos, Revisited

Blog Posts / Personal / she cooks she bakes / 2 comments

I’m still in my yoga pants after working out this morning, and have been thoroughly enjoying the day despite the great awful that I woke up to. When my alarm went off at 7, I wrenched my head off the pillow to peep out the window. Snow. Slush. Grey. Blech. Michigan, I thought, I know our relationship has been on the rocks but this is the last straw. After turning my alarm off and going back to sleep, (the snow did get me out of going to work!) I got up around nine and headed off to the gym. On the way back I stopped and did some thrifting, finding a summery green dotted tee. After achieving some level of productivity (working out) I’m letting myself loaf around for the rest of the day ;) This includes, but is not limited to, reading about Spain, Skyping with my newly engaged best friend(!), texting, laying in bed watching movies, drinking coffee and eating chocolate.

This time last year snow and slush wasn’t even a worry when I got up in the morning. It’s hard to believe that it’s been over a year since I was living in Mexico! We had some chilies in the fridge so for lunch today I decided to whip up some Chiles Rellenos, like my host mom had taught me how last February.

Start by charring the life out of your peppers. You want them burnt and black!

Peel them. This is the messy part.

I found that peeling them under running water helps get the skin and burt parts off quicker, and keeps your fingernails a little cleaner!

Set them on a clean towel to dry.

In the meantime, mix up your batter for dipping the chiles in. I was only making three, so cut my original recipe in half and used 2 eggs. Start by beating the whites until stiff.

Add your egg yolks + 1 TB Flour after the whites are stiff.

Give it a quick mix.

Now grab those chiles and stuff them with cheese! I recommend Queso Chihuahua or a Mexican Queso Blanco, which I’ve found even at Mejier. I was doing this on a whim, so just used the provolone we had in the fridge. Chiles Rellenos mean Stuffed Peppers, and you can add whatever you like- Chorizo is a popular stuffer.

Coat the peppers in flour. About now is a good time to start heating up some oil in a fry pan.

Coat ‘em up!

Immediately put them in HOT oil, and when they are brown flip them over. Test your oil out with a little egg batter before frying them. If it’s not hot enough you will have an oily, eggy  messy on your hands.

Set them on paper towels/napkins to absorb any excess oil… ‘Cause we want to be healthy with our fried, cheese-stuffed foods, ya know? ;)

I had mine with a side of leftover black beans+chicken and some fresh avocado +tomato. 

Fresh cilantro.

Yummm. You can wrap them up in tortillas, they are great with refried beans, a side of rice,  a little salsa+plain yogurt- however you like!

Feb

26

Citrus Curd

Blog Posts / Personal / she cooks she bakes / 3 comments

It’s been a dreary winter. Or maybe it’s me. Maybe spending last winter in Mexico spoiled the tough Michigan blood right out of me… No matter how many layers I put on the cold always seems to seep through the seams and penetrate my spine. I think God made me for warmer temperatures. Sometimes you need a little summery pick me up, (obviously I do) and whipping up a Citrus Curd sounded like a perfect remedy. I saw a recipe for a blood orange curd on foodgawker the other day, from the blog Cookie and Kate, and it immediately went on my “must try” list. So in an attempt to scare off the cold, I stoked up the fire, turned up the music, and started pulling ingredients out of the fridge and cupboards.

Today’s Music pairing:
I recently discovered this duo (yesyes, I’m a little behind the times) and am loving their style!

Honey-Sweetened Citrus Curd (Recipe adapted from Cookie and Kate)

  • 4 tablespoons unsalted butter, cut into small pieces
  • 1/3 cup honey
  • 4 large egg yolks
  • 2 large eggs
  • Scant 2/3 cup fresh citrus juice (I used grapefruit)
  • Dash lime juice
  • 2 tablespoons finely grated citrus zest (I used lemon, orange and grapefruit)

In a medium bowl, cream the butter and honey until fluffy. Beat in the yolks and eggs slowly. Pour in the fresh citrus juice, and pour the mixture into a medium-sized saucepan. Cook over moderate (medium-low) heat, stirring constantly with a spatula. Cook until the mixture has thickened but do not let it boil. Cookie and Kate says “It’s done when your finger leaves a clear path on the back of a wooden spoon.” It took under 5 minutes for mine to get to this point, but I think it could have used a couple more minutes. Immediately remove from heat and stir in the citrus zest. Pour into glass jars and let cool before putting the lids on. Store in the refrigerator.

Jan

24

Oatmeal Raisin Protein Cookies

Blog Posts / she cooks she bakes / 0 comments

These tasty little protein cookies are, in my opinion, even better than the chocolate almond bites I posted the other day. I’m a big fan of oatmeal rasin cookies to begin with, so making them over into a healthy cookie packed with protein was sure to be a hit =) The only comment from the peanut gallery (Yes, that’s you dad! ;) ), besides that they were tasty, was that they were lacking chocolate chips. =P These are incredibly tasty and very easy to make… Not to mention sugar free and with only healthy fats! (AND made with white beans, which add a ton of extra protein!)

Oatmeal Raisin Protein Cookies

In the blender or food processor puree:

  • 1 14.5 oz can of Great Northern Beans, drained and rinsed
  • 2 TB Raw Honey
  • 1.5 TB Extra Virgin Coconut Oil
  • 1 teaspoon (to taste) Stevia
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1/4 tsp Ground Ginger
  • Dash nutmeg
  • 1/2 tsp Salt
  • 1 teaspoon Molasses
  • 1 Egg
  • 1 TB Ground Flaxseed
  • 1 TB Ground Chia Seed
Scrape contents of blender into a medium sized bowl and mix in by hand:
  • 1c. Oat Flour (grind oats in a coffee grinder, cleaned of course! =) )
  • 1/4c. Peanut Flour
Then stir in:
  • 1/3c. Walnut Peices
  • 1/2c. Raisins
Form the batter, which should be quite firm, into small balls. (1-2 TB size?) If you like, roll them in Sesame Seeds and or Chia Seeds. Roll them in the seeds, then in your palm to make them stick. Bake at 350 degrees for about 12-14 minutes, until the cookies start to crack just a little and have a dry exterior. Break one open if you need to, to check the doneness.

Coming next: A healthy coconut custard pie!

Nov

19

Healthy Chocolate Chip Cookie Cake

Blog Posts / she cooks she bakes / 1 comments

I was reading Chocolate Covered Katie the other day and found a recipe I had to try, a Healthy Deep Dish Cookie Pie. Before I tell you the ingredients and you turn your nose up you must see the photos.

Mmmm, it’s moist and dense with the perfect amount of chocolateyness =)

Now, here are the ingredients. I promise you would never guess it is made with beans!!! It has a double thumbs up from the family, who tends to stick their noses up at my healthy concoctions ;). My version is more of a cake than a pie, and with less sugar. I’m going to be making a peanut butter version, and chocolately version!

I made one a couple days ago and it was eaten up readily by the boys. Today I made another to take to Holly’s house tonight (check her coffeeholic blog out here!).

Healthy Chocolate Chip Cake

-adapted from Chocolate Covered Katie

  • 1 can White (I used Great Northern) Beans, drained and rinsed
  • 1 c Finely Ground Oats (you can grind them in a coffee grinder if you don’t have a wheat grinder)
  • 1 TB Ground Flaxseed
  • 1/4c Pumpkin or Applesauce
  • 1.5 TB Extra Virgin Coconut Oil, melted
  • 1 Egg
  • 1 Tsp Vanilla
  • 1/4 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 c Sugar
  • 1 Tsp Stevia
  • 1 Tsp Molasses

Blend above in the food processor or blender until smooth and creamy, then add 3/4 c Chocolate Chips and pulse until they are mixed in. Bake at 350˚ in a greased 9″ pan for about 30 minutes. 

Also, you can pull it out a little early and serve it warm and ooey-gooey with a scoop of healthy ice cream and chocolate sauce!

 

Nov

08

Pumpkin Pie Shake

Blog Posts / she cooks she bakes / 0 comments

One of the best parts about fall is pumpkins. Carving pumpkins, roasted pumpkin, pumpkin pancakes, pumpkin chocolate chip muffins, pumpkin spice lattes, pumpkin pie, pumpkin pie with CHOCOLATE ON TOP, and now, Pumpkin Pie Shakes!

Pumpkin Pie Shake

  • 1/2c 2% Milk
  • 1/4c Pumpkin (Cooked/Canned)
  • 1 TB ground flax
  • 2 TB 1% milkfat cottage cheese
  • 1c Ice
  • 1/8 tsp Nutmeg
  • 1/8 tsp Ginger
  • 1/4 tsp Cinnamon
  • 1/2 tsp Molassess
  • 1 tsp Honey
  • 1/2 tsp Stevia

Blend it up on high!

Check out my other pumpkin posts…

Pumpkin Oatmeal

Agua de Calabaza (Mexican Pumpkin-Water. Much tastier than it sounds, promise!)

Pumpkin Ice Cream

Pumpkin Cream Cheese Muffins

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