My moga

My moga

Wednesday, February 14, 2018

Wild Mushroom Crostini

February 14, 2018
Wild Mushroom Crostini

Ingredients

  • 1pound mixed wild mushrooms, trimmed and sliced
  • 2tablespoons balsamic vinegar
  • 1tablespoon olive oil
  • 1/4teaspoon dried rosemary
  • 1/4teaspoon salt
  • Freshly ground black pepper
  • 12slices whole-wheat baguette
  • Olive oil spray
  • 2tablespoons grated Parmesan cheese
  • Directions

    1. Preheat the oven to 400 degrees. In a bowl, toss the mushrooms with the balsamic vinegar, olive oil, rosemary, salt and pepper to taste.
    2. Line a rimmed baking pan with foil and spread the mushrooms in the pan. Roast, tossing every 5 minutes, until the liquid has evaporated and the mushrooms are beginning to crisp in spots, about 25 minutes.
    3. Meanwhile, lightly spray the baguette slices on both sides with olive oil and place them on a baking sheet. Toast in the oven until the tops are golden, about 4 minutes. Sprinkle each toast with 1/2 teaspoon Parmesan cheese and return to the oven until the cheese is melted.
    4. Pile the mushrooms on the toasted baguette slices; serve.
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Coconut Waffles

February 14, 2018
Coconut Waffles

Ingredients

  • 1 3/4cups all-purpose flour
  • 2tablespoons sugar
  • 1tablespoon baking powder
  • 3eggs
  • 114 ounce can unsweetened coconut milk
  • 6tablespoons butter, melted
  • 3/4cup coconut
  • 1/2cup chocolate-flavored ice cream topping
  • 1/2cup chopped toasted almonds
  • Sweetened whipped cream or powdered sugar (optional)
  • Directions

    1. In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
    2. Pour 12 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with topping, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.
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Buttermilk Bran Cakes with Apple-Walnut Topping

February 14, 2018
Buttermilk Bran Cakes with Apple-Walnut Topping

Ingredients

  • 1/3cup high-fiber wheat bran cereal, such as Kellogg's All-Bran  Bran Buds
  • 1 1/4cups buttermilk or sour milk*
  • 1egg
  • 2tablespoons packed brown sugar
  • 2teaspoons vegetable oil
  • 1cup all-purpose flour
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/4teaspoon salt
  • 1cup chopped apple
  • 1/4cup coarsely chopped walnuts
  • 1tablespoon sugar
  • 1/4teaspoon ground cinnamon
  • 1/3cup vanilla low-fat yogurt
  • Nonstick cooking spray
  • Ground cinnamon (optional)
  • Directions

    1. Place cereal in a medium bowl. Add buttermilk, egg, brown sugar, and oil; stir to mix well. Let stand for 10 minutes. Meanwhile, in a small bowl stir together flour, baking powder, baking soda, and salt; set aside.
    2. For apple-walnut topping, in another small bowl combine apple and walnuts. Combine sugar and the 1/4 teaspoon cinnamon; toss with apple mixture. Stir yogurt until creamy; gently stir into apple mixture.
    3. Add flour mixture to buttermilk mixture, stirring until combined. Coat a griddle with cooking spray. Heat griddle to medium-low (about 250 degrees F). For each pancake, pour 1/4 cup of the batter onto hot griddle. Cook for 1 to 2 minutes or until bottom is golden. Flip pancake; cook about 1 minute more or until golden. Transfer to a serving platter; keep warm while cooking the remaining pancakes. Serve pancakes with apple-walnut topping. If desired, sprinkle with additional cinnamon.

    From the Test Kitchen

    *

    To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.
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Tuesday, February 13, 2018

Date Pinwheels

February 13, 2018
Date Pinwheels

Ingredients

  • 18 ounce package (1-1/3 cups) pitted whole dates, finely snipped
  • 1/2cup water
  • 1/3cup granulated sugar
  • 2tablespoons lemon juice
  • 1/2teaspoon vanilla
  • 1/2cup butter, softened
  • 1/2cup shortening
  • 1/2cup granulated sugar
  • 1/2cup packed brown sugar
  • 1/2teaspoon baking soda
  • 1/4teaspoon salt
  • 1egg
  • 2tablespoons milk
  • 1teaspoon vanilla
  • 3cups all-purpose flour
  • Directions

    1. For filling, in a medium saucepan combine dates, water, and the 1/3 cup granulated sugar. Bring to boiling; reduce heat. Cook and stir about 2 minutes or until thickened. Stir in lemon juice and the 1/2 teaspoon vanilla; cool.
    2. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and the 1 teaspoon vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
    3. Roll half of the dough at a time between pieces of waxed paper into a 12x10-inch rectangle. Spread with half of the filling to within 1/2 of the edges; roll up dough into a spiral. Moisten edges; pinch to seal. Wrap in plastic wrap or waxed paper. Freeze for 2 to 24 hours.
    4. Preheat oven to 375 degrees F. Grease a large cookie sheet; set aside. Using a serrated knife, cut rolls into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheet.
    5. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 64 cookies.

    From the Test Kitchen

    Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Sunday, February 4, 2018

Blueberry Ice Cream Pie

February 04, 2018
Blueberry Ice Cream Pie

Ingredients

ALMOND-BROWN SUGAR CRUST

  • 1 1/2cups slivered almonds
  • 2tablespoons packed light brown sugar
  • 1/2teaspoon kosher salt
  • 3tablespoons unsalted butter, melted

BLUEBERRY SAUCE

  • 3cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
  • 1/3cup granulated sugar
  • 1teaspoon cornstarch
  • 1/4teaspoon kosher salt
  • 1teaspoon grated lemon zest
  • 2teaspoons freshly squeezed lemon juice
  • A few gratings of nutmeg (about 1/8 tsp.)
  • 1tablespoon water

ASSEMBLE AND SERVE

  • 1quart homemade or purchased vanilla ice cream
  • 3/4cup of the Blueberry Sauce, chilled
  • 1/2cup creme fraiche or sour cream
  • 1/2cup heavy cream
  • 1tablespoon sugar
  • 2cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
  • Remaining Blueberry Sauce, heated
  • Directions

    1. Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
    2. Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
    3. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
    4. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
    5. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
    6. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
    7. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
    8. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.

    TO SERVE:

    1. In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.
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Tuesday, January 23, 2018

Pink Power Smoothies

January 23, 2018
Pink Power Smoothies



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Mocha-Almond Smoothies

January 23, 2018
Mocha-Almond Smoothies



Ingredients

3/4cup 1-inch pieces peeled rutabaga or parsnip

3/4cup 1-inch pieces peeled eggplant

2teaspoons instant espresso coffee powder

1/2cup boiling water

1/4cup packed brown sugar

2bananas, cut up

1cup vanilla-flavor or original almond milk, chilled

1/2cup Greek yogurt

3tablespoons almond butter or peanut butter

2tablespoons unsweetened cocoa powder

2tablespoons honey
Milk

Directions

  1. In a small saucepan cook rutabaga and eggplant in enough boiling water to cover about 15 minutes or until very tender; drain. Rinse with cold water; drain again.
  2. Meanwhile, in a small bowl dissolve espresso powder in the 1/2 cup boiling water. Stir in brown sugar. Cover and chill.
  3. In a blender combine rutabaga mixture, espresso mixture, bananas, almond milk, yogurt, almond butter, cocoa powder, and honey. Cover and blend until smooth, stopping to scrape down sides as needed.*
  4. Pour mixture into an ice cube tray and freeze overnight until firm. Transfer smoothie cubes to a 1-gallon freezer bag; seal and freeze for up to 6 months.
  5. To serve, in a blender combine 6 smoothis cubes and 3 tablespoons milk per serving. Cover and blend until smooth. Pour into tall glasses and serve immediately.

From the Test Kitchen

If desired, add 3/4 cup milk to the pureed mixture. Cover and blend until smooth. Pour into tall glasses and serve immediately. (Or transfer the prepared smoothies to an airtight container; cover. Chill for up to 3 days or freeze for up to 6 months. To serve, thaw in the refrigerator if frozen. Stir well before serving.)
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