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Recipes
Fat-Free Balsamic Fudge Cookies
By amity
Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat
- These fudgy-but-fat-free cookies have three chocolate enhancers: cinnamon, prunes, and balsamic vinegar. You probably won't be able to detect any of them in the finished product, but they lend the coo
- 1 cup unbleached white flour (or use gluten-free baking flour)
- 3/4 teaspoon baking soda
- pinch cinnamon (optional)
- 1/8 teaspoon salt
- 1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
- 2/3 cup demerara sugar (or other vegan sugar)
- 1/2 cup prune puree (see note)
- 1/3 cup soy yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon balsamic vinegar (see note #2)
- Vanilla sugar (I did this the quick way by pulverizing a vanilla bean with sugar in my blender)
Balsamic Vegetable Salad Recipe
By amity
In a salad bowl, combine tomatoes and cucumbers
- 3 large tomatoes, cut into wedges
- 3 medium cucumbers, peeled, halved and sliced
- 1/2 cup Crisco® Extra Virgin Olive Oil
- 1/4 cup balsamic vinegar
- 3 tablespoons water
- 1 envelope Italian salad dressing mix
Mochi Waffles Drizzled with Lemon-Walnut-Rice Syrup
By amity
1. Toast the walnuts in a dry skillet over medium heat until just starting to turn golden and fragrant, about 5 min...
- 1 cup walnuts
- 1 to 1 1/2 packages plain mochi (Grainaissance brand is good)
- 1/2 cup brown rice syrup
- Juice of 1/2 lemon
Provence Style Chicken Breast Fillets
By amity
INDOOR: Prepare chicken as directed
- 4 boneless skinless chicken breast fillets
- 3 tablespoons light olive oil
- 2 tablespoons lemonade concentrate
- 1 tablespoon Champagne vinegar
- 2 tablespoons herbs de Provence
- 1 tablespoon citrus herb seasoning
Chocolate Covered Marshmallow Cookies
By amity
To make the cookie base, in the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredient...
- For the cookie base:
- 3 cups all-purpose flour
- ½ cup sugar
- ½ tsp. salt
- ¾ tsp. baking powder
- 3/8 tsp. baking soda
- ½ tsp. ground cinnamon
- 12 tbsp. unsalted butter, slightly chilled
- 3 large eggs
- For the marshmallows:
- ¼ cup water
- ¼ cup corn syrup
- ¾ cup sugar
- 1 tbsp. powdered gelatin
- 2 tbsp. cold water
- 2 egg whites, at room temperature
- ¼ tsp. vanilla extract
- For the chocolate glaze:
- 12 oz. semisweet or dark chocolate, coarsely chopped
- 2 oz. of cocoa butter or vegetable oil
Quick Hamburger Gravy Recipe
By amity
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain
- 1-1/2 pounds ground beef
- 2 medium onions, chopped
- 1/2 cup all-purpose flour
- 2 tablespoons beef bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 cups milk
- Baked potatoes or mashed potatoes
Watermelon Sherbet Smoothies
By amity
In a blender, combine the watermelon, ice, sherbet and lime jice; cover and process for 30 seconds or until smooth
- 3 cups cubed seedless watermelon
- 1 cup crushed ice
- 1 cup watermelon, raspberry or lime sherbet
- 4 tsp. lime juice
- 2 tsp. miniature semisweet choco chips
Buttermilk Pot Roast Recipe
By amity
Spread mustard over roast; place in a Dutch oven
- 2 tablespoons Dijon mustard
- 1 boneless beef chuck roast (about 3-1/2 pounds)
- 4-1/2 teaspoons onion soup mix
- 1/4 teaspoon pepper
- 8 medium potatoes, peeled and halved
- 8 medium carrots, halved
- 8 small onions, cut into wedges
- 1 cup buttermilk
Green Beans with Brown Butter and Pine Nuts
By amity
Place green beans with 2 tablespoons of water in a microwave-safe bowl
- 2 (1-pound) bags cut green beans, frozen
- 2 tablespoons water
- 1 stick butter
- 1 teaspoon crushed garlic
- 1/2 cup pine nuts
- Salt and freshly ground black pepper
Herb-Marinated Pork Tenderloins
By amity
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a...
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper