Recipes for Ana and Crowley!
I am eating this right now and it is so yummy. Recipe is from Living the G.I Diet by Rick Gallop but don't let that put you off -- it is seriously good soup.
Ingredients:
1 tsp canola oil (I use olive :P)
1 onion, chopped.
2 cloves garlic, minced.
1 carrot, chopped.
1 stalk celery, chopped.
1 T peeled and minced fresh ginger.
2 tsp ground cumin.
1/2 tsp ground coriander.
1/4 tsp ground tumeric.
6 cups chopped cauliflower (what you get from one 1 small head of cauliflower).
2 cans (19 ounces each) chickpeas, drained and rinsed.
6 cups of vegetable or chicken broth (low-fat, low-sodium if you're going for uber-healthy).
1/2 cup nonfat plain yoghurt. (This and the cilantro, I omit -- it's seriously tasty and doesn't need anything added to it, but hey, ymmv.)
3 T cilantro.
Heat oil in a soup pot on medium. Add onion, garlic, carrot, celery, ginger, cumin, coriander and tumeric. Cook until onion has softened and it smells great, about 5 minutes. Add cauliflower and chickpeas and cook, stirring, until they're coated, about 2 minutes. Add the broth and bring to a boil. Cover and simmer for 20 minutes, or until cauliflower and carrots are soft and tender.
Working in batches, transfer soup to a blender or food processor and zap until smooth. Return soup to pot and reheat until steaming.
Serve with a dollop of yoghurt and a sprinkle of cilantro.
Once soup is completely cool you can store it in airtight containers in the fridge for up to 3 days, or freeze for up to 1 month. Great comfort food.
Healthier. Not healthy. But I don't know -- not only are these slightly better for you than regular chocolate chip cookies, but I think they're a lot nicer.
The recipe claims that they they make around 18 or 20, but I've never got more than 15 out of them. I guess I just like bigger cookies. The recipe was published in the HFG magazine here in NZ. They've got a cookbook out that includes it now, Everyday Healthy Food. Let me know if you want to track it down. This one is in NZ/metric measurements.
Ingredients:
Reduced-fat spread: 100g.
Brown sugar: 1/2 C.
Vanilla essence: 1/2 tsp.
Chocolate chips (dark is best): 1/3 C.
Dried apricots: 1/4 C chopped.
Nuts (recipe recommends a mix of walnuts and cashews): 1/4 C chopped.
Wholemeal flour: 1/2 C.
Plain flour: 1/2 C.
Rolled Oats: 1/2 C.
Baking powder: 1 tsp.
Set oven to 180 C.
Cream sugar and spread together until thick, light and creamy; add vanilla and mix through. Add chocolate chips, apricots and nuts and mix through. Add sifted flours (returned wholemeal husks to the bowl), oats and baking powder and mix until well combined -- mixture will be crumbly and not dough like. Don't panic.
Roll the mixture into little balls and arrange on a baking tray lined with parchment paper (I think that's what you call it in the US -- baking paper here). If you don't have any, lightly grease the tray with cooking spray. Press down on the balls with a fork, holding onto the side of the ball to stop it crumbling.
Cook for about ten minutes (it takes my larger cookies 12) or until lightly browned on top but still soft in the middle. Let sit on the tray for a few minutes before shifting to a wire rack to cool. Alternatively (and this is what I do) eat about five while they're nice and warm.
From Super Food Ideas magazine, February 2008. Recipe by Kim Coverdale. Again, all measurements are metric.
1/4 cup powdered gelatine.
2 C caster sugar.
3/4 C cornflour.
1 1/3 C icing sugar. (This might be frosting sugar in the States? I don't know)
1/4 teaspoon cream of tartar.
1/2 teaspoon of rosewater (might want to add more)
1 to 2 drops food colouring (I needed a whole lot more)
1/2 C pistachio kernels, roughly chopped.
75 g milk chocolate, chopped (I left this out and it was fine).
1. Lightly grease a 4-cm deep, 17.5 cm x 27.5 cm slice pan (or whatever size dish you've got). Line base and sides with baking paper, allowing a 2 cm overhang at both long ends.
2. Place 2 1/2 C hot water in a large heat-proof microwave-safe bowl. Sprinkle gelatine over water. Using a fork, whisk until gelatine dissolves. Stir in caster sugar. Microwave, uncovered, on HIGH (100%) for 5 minutes. Stir well. Microwave, uncovered, on HIGH (100%) for a further 4-5 minutes, until mixture is thick and syrupy.
3. Whisk cornflour, icing sugar and cream of tartar into gelatine mixture (don't make my mistake and think that any lumps will get melted out in the next step -- they didn't, and I had to sieve the mixture to get them out in the end. Whisk well). Microwave on HIGH for 3 minutes. Stir in rosewater, food colouring and pistachios. Pour into prepared pan and refrigerate until firm.
4. Remove Turkish delight from pan. Using a hot knife (stand in cup of hot water) cut into 3 cm squares. Remove squares to new sheet of baking paper. (At this point, I said 'enough is enough -- I want to eat, and didn't do step 5 but including it here so you have choice).
5. Place chocolate in heat-proof microwave safe bowl. Microwave on HIGH for 1-2 minutes, stirring with a metal spoon every 30 seconds or until melted and smooth. Spoon chocolate into a snap lock bag, snip off 1 corner and pipe chocolate over squares. Stand at room temperature until set. Serve.