This is from B'nai Tzedek Sisterhood's Passover tasting. These are delicious when prepared correctly. Mine were overdone, but no one seemed to mind! And so healthy -- they're chocolate, after all!
Makes about 20.
Ingredients:
4 oz semi or bittersweet chocolate
2 oz unsweetened chocolate (I used unsweetened cocoa powder)
2 large egg whites
1/2 cup sugar
1 tsp vanilla
2 cups shredded coconut
Directions:
1) Preheat oven to 375 degrees.
2) Melt the chocolates together on top of a double boiler.
3) In an electric mixer, beat the egg whites on medium high until frothy, about 30 seconds.
4) Gradually add the sugar and beat on high until the consistency of marshmallow fluff. Blend in vanilla. Remove from mixer and by hand, fold in melted chocolate and then coconut.
5) Drop rounded tablespoons about 1 1/2 inches apart on baking sheet covered in parchment paper. Bake until a light crust forms on the outside of the cookies, about 10-13 minutes.
6) Cool on wire rack.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Friday, March 29, 2013
Passover quinoa salad
This is adapted from B'nai Tzedek Sisterhood Passover recipes. It is meant to have curry powder, which is not my favorite spice, so I substituted a little bit of cardamom.
Ingredients:
1 cup quinoa
1 cup dried cranberries
1 tsp cardamom powder
1 1/2 tsp sugar
1 1/2 tsp salt
3 Tbsp OJ
3 Tbsp olive oil
6 scallions, trimmed and thinly sliced on an angle
3 Tbsp Italian parsley, chopped
3 Tbsp lemon juice
1 cup chopped walnuts
pinch pepper
Directions:
Prepare the quinoa according to package directions, adding the OJ, curry powder, sugar and salt before bringing to a boil. Add the remaining ingredients to the cooked quinoa. Best if prepared 2 hours ahead and kept at room temperature before serving.
Ingredients:
1 cup quinoa
1 cup dried cranberries
1 tsp cardamom powder
1 1/2 tsp sugar
1 1/2 tsp salt
3 Tbsp OJ
3 Tbsp olive oil
6 scallions, trimmed and thinly sliced on an angle
3 Tbsp Italian parsley, chopped
3 Tbsp lemon juice
1 cup chopped walnuts
pinch pepper
Directions:
Prepare the quinoa according to package directions, adding the OJ, curry powder, sugar and salt before bringing to a boil. Add the remaining ingredients to the cooked quinoa. Best if prepared 2 hours ahead and kept at room temperature before serving.
Mint Quinoa
Adapted from the package of Eden Organic Quinoa Whole Grain --
It was meant to have a cup of cauliflower florets and very little carrots. Since cauliflower is not my favorite veggie, I just used a whole cup of carrots -- probably can even use more.
This recipe gives a smooth but interesting taste.
Ingredients:
1 cup quinoa, rinsed
1 1/4 cups boiling water and/or low sodium vegetable broth
1 Tbsp plum vinegar, or to taste (I used raspberry vinegar, but need to find something sweeter)
2 Tbsp extra virgin olive oil
15 0z can garbanzo beans, drained
1/2 cup lightly toasted pine nuts
1/3 cup chopped scallions
1/4 cup chopped fresh mint
1 cup diced carrots, blanched 1 minute
1/2 tsp salt, to taste
1/8 tsp pepper, to taste
Directions:
Cook quinoa according to package directions. Toss with all remaining ingredients and
serve.
Can't be easier than that!
It was meant to have a cup of cauliflower florets and very little carrots. Since cauliflower is not my favorite veggie, I just used a whole cup of carrots -- probably can even use more.
This recipe gives a smooth but interesting taste.
Ingredients:
1 cup quinoa, rinsed
1 1/4 cups boiling water and/or low sodium vegetable broth
1 Tbsp plum vinegar, or to taste (I used raspberry vinegar, but need to find something sweeter)
2 Tbsp extra virgin olive oil
15 0z can garbanzo beans, drained
1/2 cup lightly toasted pine nuts
1/3 cup chopped scallions
1/4 cup chopped fresh mint
1 cup diced carrots, blanched 1 minute
1/2 tsp salt, to taste
1/8 tsp pepper, to taste
Directions:
Cook quinoa according to package directions. Toss with all remaining ingredients and
serve.
Can't be easier than that!
Sunday, March 24, 2013
Apricot Chicken for Passover
This is a VERY simple recipe that is very tasty, and a very good alternative to the heavier foods that are often served during Passover.
Ingredients:
8 pieces of boneless chicken
1 cup apricot preserves (I use Bonne Maman)
1/2 cup matzo meal or quinoa flakes (if you agree that these are Kosher for Passover)
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 eggs beaten
1/2 cup wine (I use sake when making this when it's not Passover)
up to 2 Tbsp margarine
Mix matzah meal with garlic powder, salt and pepper. Dip chicken in egg, the matzah meal.
Place in greased pan. Mix preserves, wine and margarine. Microwave on high for 2 minutes.
Pour over chicken and bake uncovered at 325-350, depending on your over, for 40 minutes.
3/18/2017 Searched for a wine substitute - evidently can try 1 TBSP of white wine vinegar or apple cider vinegar per cup of water or broth --- I'll try it today, as I want to cook alcohol-free, even though it cooks off.
Ingredients:
8 pieces of boneless chicken
1 cup apricot preserves (I use Bonne Maman)
1/2 cup matzo meal or quinoa flakes (if you agree that these are Kosher for Passover)
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 eggs beaten
1/2 cup wine (I use sake when making this when it's not Passover)
up to 2 Tbsp margarine
Mix matzah meal with garlic powder, salt and pepper. Dip chicken in egg, the matzah meal.
Place in greased pan. Mix preserves, wine and margarine. Microwave on high for 2 minutes.
Pour over chicken and bake uncovered at 325-350, depending on your over, for 40 minutes.
3/18/2017 Searched for a wine substitute - evidently can try 1 TBSP of white wine vinegar or apple cider vinegar per cup of water or broth --- I'll try it today, as I want to cook alcohol-free, even though it cooks off.
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