(serves 5-6)
Ingredients:
1 small onion, sliced in very thin half moons
1 carrot, cut into thin matchsticks
1/4 block, soft tofu, cut into small cubes
3 rounded Tbsp. Shiro Miso (white miso) or your favourite miso
green onion (only the green parts) sliced
toasted Nori cut into thin strips
6 cups water
Directions:
Bring water to a low simmer. Add onion and carrots, simmer for 5 minutes. In a small bowl, make a paste from the miso by adding some of the warm water and working in with a fork. It is important not to boil the miso as this will destroy the healthy enzymes. Add tofu to the miso bowl. Turn off heat. Dilute miso paste with 1/2 cup of the hot broth. Add to soup. Garnish with scallions and nori.
Tuesday, July 22, 2008
Monday, July 21, 2008
Chocolate Chip Cookie (The Single Cookie)
1 Tbsp. White granulated sugar
1 Tbsp. Brown sugar
1 Tbsp. Butter
1-2 Tbsp. Chocolate chips
1 Tbsp. Water
1/8 tsp. Vanilla
Pinch of salt
Pinch of baking soda
1/4 Cup Flour + 1 Tbsp. Flour
Mix all of the ingredients in a cereal bowl with a fork.
You have two options here: Bake one largish cookie, or split it up and make a few smaller ones. Personally I like to make one large one, so I'm not obligated to share, but that's just me.
Bake at 350 degrees, for 12-13 minutes.
I bake on parchment paper. Parchment paper is great for baking cookies because you can slide the entire sheet of cookies off of the hot pan, no scooping them off. This allows you to get softer cookies. Some people like their cookies very crunchy, though, in which case you don't need to bother with parchment paper.
Also, if you bake one large cookie, it's wise to mush it down a bit before you bake it, rather than a large ball of dough. It will bake more evenly this way.
1 Tbsp. Brown sugar
1 Tbsp. Butter
1-2 Tbsp. Chocolate chips
1 Tbsp. Water
1/8 tsp. Vanilla
Pinch of salt
Pinch of baking soda
1/4 Cup Flour + 1 Tbsp. Flour
Mix all of the ingredients in a cereal bowl with a fork.
You have two options here: Bake one largish cookie, or split it up and make a few smaller ones. Personally I like to make one large one, so I'm not obligated to share, but that's just me.
Bake at 350 degrees, for 12-13 minutes.
I bake on parchment paper. Parchment paper is great for baking cookies because you can slide the entire sheet of cookies off of the hot pan, no scooping them off. This allows you to get softer cookies. Some people like their cookies very crunchy, though, in which case you don't need to bother with parchment paper.
Also, if you bake one large cookie, it's wise to mush it down a bit before you bake it, rather than a large ball of dough. It will bake more evenly this way.
Egg Salad Sandwich or Spread
Curried Egg Salad (from 101 cookbooks)
(serves 3-4)
5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced
Directions:
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking. While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside. Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.
Egg Salad Sandwich (with mayo)
(makes 4 sandwiches)
Ingredients:
6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted
Directions:
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.
Tangy Egg Salad - No Mayo Recipe
(makes 1)
Ingredients:
2 hard boiled eggs, peeled
2 green onions, finely chopped-green parts only (optional)
2 tsp to 1 Tbsp Dijon mustard in mixture, + more for spreading on the slice of bread
1 Tbsp dill relish
salt and pepper- to taste
rye bread
seedless cucumber
romaine lettuce
Directions:
Mash eggs together well in a medium sized bowl. I use a fork and/or potato masher. Add green onions and stir. Add remaining ingredients and mix well. Cover and refrigerate overnight. Assemble sandwich -Rye bread, romaine lettuce, 5-6 slices cucumber, eggs.
Add additional pepper on egg mixture and spread extra Dijon on the top slice of bread before putting on the sandwich.
Tips
Substitute for Mayo:
Sour cream or yogurt, for the base then a little sugar or honey, wine vinegar or lemon juice and salt for flavour.
Dijon mustard mixed into a little bit of plain yogurt
Alternative Uses:
Can be used as spread on Wasa Crackers or filling in Pita/Tortilla
(serves 3-4)
5 good quality eggs
1 1/2 teaspoons curry powder (your favorite)
3 tablespoons plain yogurt
2 big pinches of salt
1/2 small onion, chopped
1/2 medium apple, chopped
1/4 cup pecans, toasted and chopped
1 small bunch of chives, minced
Directions:
First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking. While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside. Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.
Egg Salad Sandwich (with mayo)
(makes 4 sandwiches)
Ingredients:
6 large eggs
1-2 tablespoons mayonnaise
Salt and pepper
A tiny squeeze of lemon juice
2 stalks celery, washed and chopped
1/2 bunch chives, chopped
2 small handfuls of lettuce
8 slices of whole grain bread, toasted
Directions:
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.
Tangy Egg Salad - No Mayo Recipe
(makes 1)
Ingredients:
2 hard boiled eggs, peeled
2 green onions, finely chopped-green parts only (optional)
2 tsp to 1 Tbsp Dijon mustard in mixture, + more for spreading on the slice of bread
1 Tbsp dill relish
salt and pepper- to taste
rye bread
seedless cucumber
romaine lettuce
Directions:
Mash eggs together well in a medium sized bowl. I use a fork and/or potato masher. Add green onions and stir. Add remaining ingredients and mix well. Cover and refrigerate overnight. Assemble sandwich -Rye bread, romaine lettuce, 5-6 slices cucumber, eggs.
Add additional pepper on egg mixture and spread extra Dijon on the top slice of bread before putting on the sandwich.
Tips
Substitute for Mayo:
Sour cream or yogurt, for the base then a little sugar or honey, wine vinegar or lemon juice and salt for flavour.
Dijon mustard mixed into a little bit of plain yogurt
Alternative Uses:
Can be used as spread on Wasa Crackers or filling in Pita/Tortilla
Protein Chocolate Cheesecake
(serves 4)
Ingredients:
250g fat free cottage cheese
1/2 cup low fat chocolate milk
4 scoops of low carb chocolate protein powder
5 heaping tablespoons of organic peanut butter
Directions:
Preheat oven to 350 degrees.
In a blender, combine 250g cottage cheese and 1/2 cup low fat chocolate milk and blend until creamy and smooth. Remove from the blender and place into a mixing bowl. Next, add 4 scoops of protein powder and mix thoroughly. Finally, add in the 5 tbsp organic peanut butter, one scoop at a time, blending until smooth.
In a small 4-inch ramekin, pour the mixture. Fill 1/2 of another deep oven pan with hot water and place the ramekin inside of the oven pan so that the water comes approximately 1/2 way up the outside of the ramekin containing the chocolate mixture. Place the whole thing into the oven and bake for 40-60 minutes.
The dessert will be finished when it is slightly firm to the touch. When finished, pull from the oven and allow to cool for several hours. When cool to the touch, place in the fridge and cool over night. Serve cold or at room temperature
Ingredients:
250g fat free cottage cheese
1/2 cup low fat chocolate milk
4 scoops of low carb chocolate protein powder
5 heaping tablespoons of organic peanut butter
Directions:
Preheat oven to 350 degrees.
In a blender, combine 250g cottage cheese and 1/2 cup low fat chocolate milk and blend until creamy and smooth. Remove from the blender and place into a mixing bowl. Next, add 4 scoops of protein powder and mix thoroughly. Finally, add in the 5 tbsp organic peanut butter, one scoop at a time, blending until smooth.
In a small 4-inch ramekin, pour the mixture. Fill 1/2 of another deep oven pan with hot water and place the ramekin inside of the oven pan so that the water comes approximately 1/2 way up the outside of the ramekin containing the chocolate mixture. Place the whole thing into the oven and bake for 40-60 minutes.
The dessert will be finished when it is slightly firm to the touch. When finished, pull from the oven and allow to cool for several hours. When cool to the touch, place in the fridge and cool over night. Serve cold or at room temperature
Chai Blueberry Oatmeal
(serves 2)
Ingredients:
1 1/4 cups of water
1 chai tea bag
1/2 cup old fashioned large flake oats
2 tablespoons flax seeds (ground)
1 tablespoon 100% pure honey
1/4 cup low-fat milk
1 scoop vanilla whey protein (equal to 25 g protein)
1/4 cup blueberries (fresh or frozen)
Directions:
Bring 1 1/4 cups of water to a boil in a small pot on high heat. Remove from heat and steep a chai tea bag for 5 minutes. Remove bag and bring back to a boil. Add the oats. Reduce heat to medium-low and simmer until liquid is absorbed (approximately 7-10 minutes), stirring occasionally.Remove from heat and stir in flax seeds and honey Combine 1/4 cup of milk with whey protein in a separate bowl. Mix with a fork until protein is dissolved. For a smoother consistency, pour protein mixture into a blender or food processor and blend until protein is dissolved. Pour protein mixture and blueberries over oatmeal and serve.
Ingredients:
1 1/4 cups of water
1 chai tea bag
1/2 cup old fashioned large flake oats
2 tablespoons flax seeds (ground)
1 tablespoon 100% pure honey
1/4 cup low-fat milk
1 scoop vanilla whey protein (equal to 25 g protein)
1/4 cup blueberries (fresh or frozen)
Directions:
Bring 1 1/4 cups of water to a boil in a small pot on high heat. Remove from heat and steep a chai tea bag for 5 minutes. Remove bag and bring back to a boil. Add the oats. Reduce heat to medium-low and simmer until liquid is absorbed (approximately 7-10 minutes), stirring occasionally.Remove from heat and stir in flax seeds and honey Combine 1/4 cup of milk with whey protein in a separate bowl. Mix with a fork until protein is dissolved. For a smoother consistency, pour protein mixture into a blender or food processor and blend until protein is dissolved. Pour protein mixture and blueberries over oatmeal and serve.
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