Friday, March 14, 2014

Nutella Hamantaschen

Serves: 25

1. 2 3/4 cup of flour
2. 2 teaspoons of baking powder
3. 1 stick of margarine 
4. 1 cup of sugar
5. 2 eggs 
6. 1 teaspoon of vanilla 
7. 1/2 cup of Nutella 

1. Preheat oven to 375 degrees 
2. Place flour and baking powder in a bowl and mix 
3. In a separate bowl, place the margarine and sugar and beat preferably using an electric mixer 
4. Add in the eggs and vanilla to the margarine mixture. Slowly add in the flour and continue to mix. The dough will begin to look like a crumbly mixture. Once this happens, finish mixing using your hands to smoothen the dough
5. Roll out the dough until it is about 1/8th of an inch thick. Cover the dough in plastic wrap and leave it in the fridge for 24 hours
6. Remove the dough from fridge and using a cookie cutter (or the rim of a drinking glass), cut out round circles about 3 inches in diameter. In the center of each circle, place 1-1/2 teaspoon of Nuttella 
7. Pinch the corners of each circle in order to create a triangular shape, leaving the middle exposed 
8. Bake for about 25 minutes or until slightly browned. Let cool before serving! 

Monday, March 10, 2014

Pomegranate Quinoa Salad

Serving: 5-6
1. 3 cups of cooked quinoa
2. 1 pomegranate
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts

1. Preheat oven to 350 degrees
2.  Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3.  Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7.  Remove the seeds/juice from the pomegranate into your quinoa bowl.  The juice will serve as the dressing.
8.  Toss the salad before serving.  

Monday, March 3, 2014

Jalapeño Kale Chips

Serving: 2
1. 16 oz bag of kale 
2. 1/4 cup of olive oil
3. 1 small jalapeño finely chopped.
4. 1 tablespoon of balsamic vinegar
5. sesame seeds
6. salt to taste

1. Pre heat oven to 300 degrees.
2. Remove stems from kale and rinse.
3. Dry thoroughly and place in a large bowl.
*Note: If not completely dry, kale chips will turn soggy.
4. Rip kale into bite size pieces.
5. In a small bowl, add olive oil, balsamic vinegar and finely chopped jalapeño.  Mix well.
6. Pour olive oil dressing over kale and toss.
7.  Lay kale on a baking sheet.  Make sure that all pieces do not overlap.   (You will need additional baking sheets, or will need to do this process more than once).  
8.  Place in the oven for 15 minutes or when kale becomes brown.
9.  Sprinkle some sesame seeds and salt over kale and place in the oven for an additional 3 minutes.
9.  Remove chips from oven, and let cool off for 25-30 minutes before eating.  They will become crispier once cooled.   


Sunday, March 2, 2014

Sautéed Mushrooms

Serving: 4

1. 1 stick margarine (8 tablespoons)
2. 3 8 oz. packages of sliced mushrooms 
3. 2 teaspoons of garlic powder
4. Pinch of salt
5. 4 tablespoons of sugar 
6. 2 1/2 cups of white wine 

1. On medium heat, melt the margarine in a pan 
2. Once the margarine has melted, add in the mushrooms to the pan with the garlic, salt, and sugar and let it sauté for about 5 minutes
3. Add in the white wine and let it simmer for about 20 minutes or so until all the white wine has reduced
4. Enjoy warm!