Saturday, September 24, 2011

Stoner Cooking

Banana Coconut Muffin


1 cup organic coconut flour
6 free range eggs
2 ripe bananas (mashed)
2 tablespoons melted organic butter
2 tablespoon coconut oil
2 tablespoons organic, raw milk
3 tablespoons raw honey
1 teaspoon aluminum free baking powder
pinch salt


Pre-heat oven to 350 degrees Fahrenheit.

In a mixing bowl, beat eggs gradually then add milk, honey, coconut oil, butter, vanilla and salt.

Add the coconut flour, baking powder and mashed bananas.

Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter.

Bake for 12 - 15 minutes.


Fried Eggs with Squash and Tomatillo

Total Time: 25 Minutes
Serves: 4

½ jalapeño, halved lengthwise
½ pound tomatillos (3 or 4)
2 small garlic cloves, peeled
5 tablespoons olive oil (or 3 tablespoons olive oil plus 2 tablespoons duck fat)
4½ cups 1-inch diced yellow and green squash (cut from about 1¼ pounds squash)
Salt to taste
3 sprigs cilantro plus 2 tablespoons chopped cilantro leaves, plus extra for garnish
1 teaspoon fresh lime juice, plus extra for garnish
4 eggs

What To Do:

1. Turn on broiler. Place jalapeño (cut side down), tomatillos and garlic in an ovenproof dish and broil until tomatillos are charred, about 7-10 minutes.

2. Meanwhile, set a large, heavy skillet over medium-high heat. Swirl in 2 tablespoons olive oil or duck fat. Once hot, add squash in a single, even layer. (If necessary, cook in 2 batches.) Season with salt and cook 4-5 minutes, or until caramelized. Stir and cook 4-5 minutes more, or until tender. Remove from heat, stir in chopped cilantro and season to taste with salt.

3. Transfer tomatillo mixture to blender with cilantro sprigs. Blend on high until smooth, slowly adding 1½ tablespoons olive oil. Season to taste with lime juice and salt.

4.Crack eggs into small bowl. Wipe pan and set over medium heat. Once pan is hot, swirl in 1½ tablespoons oil, or enough to coat bottom. Tip eggs gently into pan. Season with salt and fry 3-4 minutes, or until whites are cooked and yolks just begin to set.

5. To serve, spoon 2 tablespoons warm tomatillo sauce into 4 shallow dishes. Mound roasted squash in center. Top with fried egg. Garnish with cilantro sprig and lime wedge.


Noodle Soup with Mussels


4 ounces small mussels (about 6)
1¾ cups fish stock
2 teaspoons olive oil
6¼ ounces fillini pasta, or spaghettini broken into small pieces ¼ cup sofrito*
1½ tablespoons white wine
2 teaspoons picada*

Scrub and debeard the mussels. Bring stock to a boil and hold at a simmer. Heat oil in a large pan and fry the pasta for 1-2 minutes, until golden. Add the sofrito and cook for 2 minutes, stirring well. Pour in the wine, loosening the food from the bottom of the pan. Add the hot stock and then the picada and boil for 10 minutes. Drop the mussels into the soup, cover the pan and simmer for 5 minutes or until all the mussels have opened. Discard any mussels that remain closed. Season with salt and pepper and serve.

*Many of the recipes in "The Family Meal" rely on two essential Spanish elements — sofrito and picada — to add deep, rich flavor. With a supply of both in the freezer, elegant meals are a snap.


OREO Football Cookie Balls

total time 1 hr 30 min prep 20 min servings 40 servings

What You Need

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) OREO Chocolate Creme Cookies, finely crushed
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. white decorating icing

Make It

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 40 (1-inch) football shapes. Freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.

REFRIGERATE 1 hour or until firm.

Kraft Kitchens Tips

How to Melt Chocolate

Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.

How to Easily Dip Cookie Balls

To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

How to Store
Store in tightly covered container in refrigerator.

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