Morning Mug Soufflé

Ingredients

• 1 egg
• 1 egg white
• 1 tbsp milled flaxseed
• ¼ cup pumpkin puree
• ½ cup unsweetened applesauce (can use equiv fruit/smoothie consistency)
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp nutmeg
• 1 tbsp PB2 (powdered PB); works with regular PB or Nutella

Directions

Mix all contents in a mug (or small glass bowl). Microwave 4-5 minutes (stirring once during that time). Serves one.

Sweet Peanut Soup Recipe (花生仁汤)

Ingredients:

12 oz. peanuts (skin peeled)
Rock sugar (to taste)
8 cups water
3-4 tablespoons coconut milk (optional)

Method:

Soak the peanuts overnight with water. Make sure all the peanuts are submerged in the water.

The next day, rinse the peanuts thoroughly and transfer them into a pressure cooker with 8 cups of water. Depending on your pressure cooker, you might want to add more or reduce the amount of water accordingly. Use high heat to pressure cook the peanut soup for 15 minutes, then lower the heat to medium and cook for another 30-40 minutes. Turn off the heat and let cool until you are able to remove the lid of the pressure cooker. Heat up the sweet peanut soup again with medium to low heat, add rock sugar to taste. Boil it until the peanuts are thoroughly soft. Add the coconut milk towards the end, boil for 1 minute, turn off the heat and serve immediately.

Cook’s Note:

The water should reduce to about 6-7 cups after they are done. The soup should be creamy in color, not too watery, but creamy and rich.

From: http://rasamalaysia.com/sweet-peanut-soup/2/

Mexican Chocolate Cutouts

Ingredients

• 1/4 cup butter, softened
  
• 1/4 cup 60% to 70% tub-style vegetable oil spread (just veg oil?)
  
• 1/2 cup sugar or sugar substitute blend* equivalent to 1/2 cup sugar
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cinnamon
  
• 1/8-1/4 teaspoon cayenne pepper or ground chipotle chile pepper
  
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  
• 1 teaspoon vanilla
  
• 1/4 cup unsweetened cocoa powder
  
• 2 cups all-purpose flour (or 1-3/4 cups if using sugar substitute blend)**
  
• 1 recipe Vanilla Icing and/or Chocolate Icing
  

Directions

1. In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium speed until combined. Add sugar, baking powder, salt, cinnamon, and cayenne pepper; beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to just under 1/4-inch thickness. Using 1- to 2-1/2-inch star-shape or desired shape cookie cutters, cut into shapes. Reroll scraps as necessary. Place cutouts 1 inch apart on ungreased cookie sheets.
3. Bake for 5 to 6 minutes or until edges are firm and centers are set. Transfer to wire racks; cool completely. Decorate tops with Vanilla and/or Chocolate Icing as desired.
4. *Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar and decrease all-purpose flour to 1-3/4 cups.

Tip

• ** If desired, substitute 1/4 cup white whole wheat flour or whole wheat flour for 1/4 cup of the all-purpose flour.

Chocolate Icing

Ingredients

• 1 cup powdered sugar
  
• 2 tablespoons unsweetened cocoa powder
  
• 1/4 teaspoon vanilla
  
• 5 - 6 teaspoons milk
  

Directions

1. In a small bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla, and enough fat-free milk (5 to 6 teaspoons) to make drizzling consistency.

Vanilla Icing

Ingredients

• 1 cup powdered sugar
  
• 1/4 teaspoon vanilla
  
• 3 - 4 teaspoons milk
  

Directions

In a small bowl, whisk together powdered sugar, vanilla, and enough fat-free milk (3 to 4 teaspoons) to make drizzling consistency.

From: http://www.diabeticlivingonline.com/recipe/cookies/mexican-chocolate-cutouts

Cilantro-Walnut Pesto

Ingredients

• 1 cup chopped fresh cilantro
• 2 garlic cloves
• 1 jalapeno chili, seeded, and cut into chunks
• 1/2 cup walnuts, toasted
• 1/2 cup fresh lemon juice
• 1 tsp salt
• 1 tsp fresh pepper
• 1/4 tsp ground cumin
• 1/4 cup water

In a blender or food processor, combine the cilantro, garlic, jalapeno, walnuts, lemon juice, salt, pepper, and cumin. Process to a paste. Add the water and process to combine. Taste for seasoning. Pour into a serving container.

 

From: http://www.epicurious.com/recipes/food/printerfriendly/CILANTRO-WALNUT-PESTO-1203251?

 

Mexican Black Beans

 

Yield: Serves 6

 

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 1 large jalapeño chili, seeded, chopped
• 1/2 teaspoon (generous) ground cumin
• 2 15-ounce cans black beans, rinsed, drained
• 1 14 1/2-ounce can low-salt chicken broth
• Fresh lime juice
• Chopped fresh cilantro

 

Preparation

1. Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. 
2. Add beans and broth and cook 5 minutes, stirring occasionally. 
3. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

From: http://www.epicurious.com/recipes/food/views/Mexican-Black-Beans-84

3-Ingredient Peanut Butter Pancakes

Ingredients

• -1 small-medium banana
• -2 eggs, large
• -2 tablespoons peanut flour + 1 tablespoon peanut flour (for the sauce)

Instructions

Combine banana, eggs, and 2T ground peanuts in blender. Pour a small amount of batter into the pan to make 2 inch pancakes. Cook for about 1 min each side. Top with ground peanuts and syrup.

 

From - http://fitfoodiefinds.com/2014/02/3-ingredient-peanut-butter-pancakes/#?1#?1#WebrootPlugIn#?1#?1#PhreshPhish#?1#?1#agtpwd

Chicken, Tortilla and Lime Soup

Ingredients:

• 4 quarts chicken stock
• Vegetable oil for deep-frying
• 3 corn tortillas, cut into strips 2 inches long
• 1 1/4 lb. boneless, skinless chicken breasts
• 3 Tbs. olive oil
• 1 large yellow onion, chopped
• 2 Tbs. minced garlic
• 2 to 3 tsp. finely minced jalapeño chile, with or
    without seeds, to taste
• 1 1/2 cups peeled, seeded and diced tomatoes
    (fresh or canned)
• 6 Tbs. chopped fresh cilantro
• 6 Tbs. fresh lime juice
• 1 1/2 tsp. salt, or to taste
• 1/2 tsp. freshly ground pepper
• 12 paper-thin lime slices, cut into quarters

Directions:

1. In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.
2. Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.
3. In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.
4. In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chile and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings. (Can add 1C corn kernels w/the tomatoes)
5. Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).