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Recipes
The Cake Walk: Pomegranate-Dream Cake
By ahree
•Preheat oven to 350 degrees F
- •Mini bundt pan (or you can make them as cupcakes)
- •1/2 cup Earth Balance (or your favorite butter substitute)
- •3/4 cup dark brown sugar
- •1/2 cup applesauce
- •1-1/4 cup wheat pastry flour
- •1/4 cup flax meal
- •1-1/2 teaspoons baking powder
- •1/4 teaspoon baking soda
- •1/4 teaspoon salt
- •1/2 cup POM Wonderful 100% Pomegranate Juice
- •2 handfuls carob chips
- Pomegranate Icing
- •2 cups powdered sugar
- •2 teaspoons pomegranate molasses (see recipe earlier in this post -- and you can use what you have left over for a recipe I'll post later in the week)
- •7 tablespoons pomegranate juice
Avocado Dream Sandwich
By ahree
Place everything on toasted bread &/or press on panini grill
- 2 slices of bread/ciabatta
- 1 avocado (mashed with olive oil & salt)
- 1/2 sliced tomato
- salted potato chips (a little handful of Miss Vickie’s Original)
- spinach (scrunch in hands first)
- a drizzle of balsamic vinegar
A Bowlful of Comfort
By ahree
1. Heat the oil over medium heat In a large (6 quart) pot until it shimmers
- 2 tablespoons olive oil2 large cloves garlic, finely chopped1 medium onion, finely chopped 2 teaspoons ground cumin1 teaspoon dried thyme1 teaspoon ground coriander1 tablespoon salt1/8 teaspoon cayenn
Warm Asian-Style Rice Salad
By ahree
Fold mirin and broccoli slaw into hot rice
- 2 cups hot cooked rice
- 6 tablespoons mirin cooking wine
- 1-1/2 cups broccoli or cabbage slaw
- Salt and pepper to taste
Yogurt Coffee Cake with Pecan Filling
By ahree
Preheat oven to 350°F. Spray a Bundt pan with baking spray
- 1 stick (1/2 cup) butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain nonfat Greek yogurt
- 1 Tbsp nonfat milk
- 1 tsp pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup chopped pecans
- 1/2 tsp ground cinnamon
- 2 Tbsp light brown sugar
Raspberry Crumble Bars
By ahree
Preheat the oven to 350°F
- ■3 sticks unsalted butter, at room temperature, cut into pieces plus more for pan
- ■2 1/4 cups blanched almonds, very finely ground
- ■3 cups all-purpose flour
- ■1 1/4 cups sugar
- ■1 3/4 cups raspberry jam
Pasta Salad with Roasted Vegetables
By ahree
1) Preheat the oven to 400 degrees
- Ingredients:
- 2 pounds of raw vegetables (32 oz.), chopped into bite size pieces
- olive oil for drizzling onto vegetables
- 1 pound of corkscrew pasta, bowtie pasta, or elbow macaroni
- 1 can of chickpeas, or any kind of canned beans (optional)
- Ingredients for dressing:
- 2/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 Tbsp mayonnaise
- 1 Tbsp Italian seasoning
- 2 tsp. parmesan cheese, grated
- salt & pepper
Udon Noodles with Kabocha Sauce
By ahree
Cut the peeled and seeded pumpkin into big chunks
- 150 g dry udon noodles, cooked as instructed in the packet. Drained and set aside.
- Around 400g kabocha {Japanese pumpkin}, peeled and seeded
- 1-2 tbp olive oil
- 2 garlic cloves, peeled and thinly sliced
- 1 nori sheet
- Salt, vegetable stock powder {optional} & pepper
Hasselback Potato
By ahree
Hasselback potatoes are simple to prepare, but are very impressive on a plate
- 6 medium potatoes
- 2 to 3 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 30 grams butter
- Maldon sea salt
- Black pepper, freshly ground
Pumpkin Pie Bites
By ahree
Preheat oven to 350 degrees
- 2 refrigerated ready-to roll pie crusts
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Pumpkin-shaped cookie cutter
- Optional
- 1/2 cup chocolate morsels
- vegetable oil
- re-sealable plastic bags