Archive for January, 2015

January 21, 2015

Recipe: Chocolate Orange Garbanzo Bean Cake from “I breathe… I’m hungry…”

This recipe is from the website “I breathe.. I’m hungry..”

1 19 oz can chickpeas drained
4 eggs, beaten
1 cup granulated sugar
1 teaspoon baking powder
1/2 cup premium cocoa powder
grated rind and juice of one orange
1/4 cup water
2 tablespoons canola oil
1 tablespoon of cointreau

Preheat oven to 350 degrees.  Grease and line an 8 inch cake pan.  Drain chickpeas and rub them between your fingers to loosen and remove skins.  Rinse any bits of skin away and puree chickpeas in a food processor or blender with the orange juice and water (the smoother the better).  Spoon the puree into a bowl and gently stir in the eggs, sugar, baking powder, cocoa powder, grated orange rind, oil, and cointreau (or grand marnier) if using.  Pour cake mixture into the pan tapping on the counter lightly to remove any large air bubbles.  Bake for 50 minutes or until a toothpick inserted in the center comes out clean.  Cool before removing from the pan and turn upside down onto a serving dish.  Cover with chocolate ganache and garnish with grated orange rind.

Foolproof Chocolate Ganache

1 cup heavy cream
5 oz bittersweet chocolate chips
5 oz semi-sweet chocolate chips

Pour cream and chocolate chips into a medium sized microwave safe bowl.  Microwave for one minute.  Remove and stir.  Microwave for 30 seconds.  Remove and stir.  Microwave for 30 more seconds if necessary.  Remove and stir until smooth.  Let cool slightly before pouring over your cake.  If you’d like, you can whip it once it’s cooled to make a thicker frosting that can be applied with a knife.  Be aware that the color will lighten and it will lose it’s glossy sheen if you whip it.   Either way it’s delicious!

January 4, 2015

Mint Pistachio Pesto Sauce

Awesome recipe by the amazing AddieRose!

Grind up 1/2 c nuts (pistachio and cashews work well) + juice from 1/4 fresh lemon + 1 garlic clove + a few spoonfuls of greek yogurt + 3/4 cup mint leaves + pinch sea salt

January 4, 2015

Pressure Cooker Lamb Soup


1 1/2 lbs stew meat (lamb or beef), in 1 inch cubes

4 cups beef stock

2 ribs celery, chopped

3 carrots, chopped

1-2 onions, diced

1/2 c red wine

1/2 jar diced tomatoes

1 bell pepper (red or orange or yellow), chopped

1 bouquet garni (bay leaves, thyme, marjoram, parsley, peppercorns, sage)

2 Tablespoons sugar

1 Tablespoon cider vinegar

Salt & pepper, to taste


Mix everything except for the carrots & celery together in pressure cooker and cook for 9 minutes. Once cools down, add the carrots and celery and cook for another 3 minutes.

note: would be good thickened, with flour?

January 2, 2015

Oven-Fried Chicken with a Cornmeal Crust

We tried this recipe with chicken from the farmers market and wow! was it good! Adapted from the Joy of Cooking 1997 Edition, p. 603.

Rinse & pat dry:

3 1/2 – 5 lbs chicken parts

Whisk together in a bowl large enough to hold the chicken:

3/4 cup yogurt (we used plain whole milk greek yogurt)

1/4 cup lemon juice

1/4 cup olive oil

2 Tablespoons finely minced shallots (we used onion)

1 Tablespoon finely minced fresh thyme or rosemary, or 1 teaspoon dried

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon grated lemon zest (optional)

Add the chicken to the yogurt mixture and turn to coat. Cover and refrigerate 2-4 hrs.  Position a rack in the upper third of the oven. Preheat the oven to 425 degrees. Lightly oil a baking sheet.

Combine in a wide, shallow bowl:

2/3 cup parmesan cheese

1/2 cup dry breadcrumbs

1/2 cup cornmeal

3 Tablespoons minced fresh parsley

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

Remove the chicken from the marinade and shake off the excess. Dip the chicken pieces in the cornmeal mixture and arrange the chicken skin side up on the baking sheet. Bake until crisp & golden, about 35-40 minutes. Enjoy!