Category Archives: Uncategorized

5 ingredient peanut butter cookies

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So it’s been a fair while since I’ve put up a new post. I’ve been flat out making my first ever quilt (will put up a post about the process and finished product once completed), so experimental cooking has been put on the backburner for a while.

I found the original recipe for these biscuits on Pinterest (link here: http://fitness.popsugar.com.au/Recipe-Gluten-Free-Peanut-Butter-Cookies-31100053), however I’ve changed the method a bit, because creaming anything was just too much work the day I tried this recipe! They turned out delicious and crisp on the outside with a soft centre, and are actually quite healthy because they contain no refined flour or white sugar and are packed with peanut butter and oats – yum! I’ll admit, the first time I made these cookies I pretty much ate about 10 of them when they came out of the oven. Yeah…not so healthy if you eat that many!!

These would be perfect for kids to make as they only take approximately 15 minutes to prep and cook and are super easy. So give them a go…you won’t regret it and will probably want to make another batch straight away!!

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Ingredients:

1 cup peanut butter (organic or supermarket brand)

1 cup brown sugar

2 eggs

1 tsp bicarbonate soda

2 cups rolled oats

Method:

1. Preheat oven to 180 degrees celcius and line a couple of biscuit trays with baking paper.

2. Add peanut butter and brown sugar to bowl and microwave for 1 minute until soft.

3. Whisk in eggs to the peanut butter/brown sugar mix.

4. Stir in baking soda and oats until combined.

5. Roll tabelspoons of mixture into balls and slightly flatten on tray. Bake for 10-12 minutes or until the edges start turning golden brown.

Makes approximately 30 biscuits.

Store in an airtight container for up to one week.

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Chicken cacciatore and quinoa

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I’m a pro when it comes to cooking in bulk and eating leftovers for a week. It’s not that I don’t like cooking regularly…but I find it really difficult to cook small portions (as in a meal for 1 person). Anyway, not really a problem as I always have lunch or dinner in the fridge/freezer when needed…and I make sure I cook something that tastes amazing that I can cope eating for several days straight.

This week I got organised and decided to make my Thursday dinner on Wednesday night, meaning that when I got home from work on Thursday my dinner was cooked and ready to go – all I had to do was whip up some quinoa and I had an instant healthy and delicious dinner. For added goodness you can add grated carrot or zucchini, diced capsicum or eggplant or peas or beans with the mushrooms to boost/hide the veggie content!!

Chicken cacciatore is one of my favourite one-pot meals and is super easy to cook. It freezes really well (for any leftovers) and tastes even better a couple of days after you’ve cooked it. I serve this with quinoa because of it’s nutritional benefits, but you could serve with pasta, potatoes, rice, polenta, steamed or roasted vegetables or a big piece of crusty bread to soak up all the delicious sauce. Cooking this long and slow means that the chicken just falls apart and doesn’t dry out and the flavours intensify and make the sauce delicious and rich.

Ingredients:

Chicken cacciatore:

– 1 kg chicken thighs (Marylands or drumsticks also work well. Chicken breast works, just reduce the cooking time otherwise they’ll dry out too much)

– 15 button mushrooms, halved

– 2 medium brown onions

– 4 cloves garlic

– 2 tbsp tomato paste

– 1/2 cup white wine

– 1/2 cup chicken stock

– 1 tsp dried oregano

– 1 tsp dried Italian herbs (or use basil, parsley, thyme mix)

– 2 x 400g tins crushed tomatoes

– 1 tbsp olive oil

– Salt and pepper to taste

Quinoa:

– 1 cup quinoa – rinsed and drained

– 2 cups chicken stock

– 1 large spring onion

– Salt and pepper to taste

Method:

Chicken:

1. Preheat oven to 160 degrees celcius.

2. Add olive oil to stove top/ovenproof dish and seal chicken in batches until browned. Remove chicken from pan and add onions and garlic; cook until soft.

3. Add mushrooms and cook for 1-2 minutes until they start to colour. Add tomato paste and cook for another minute. Add wine to pot and simmer until halved in quantity.

4. Add stock, herbs, tomatoes and salt and pepper to taste, then add chicken to the pot.

5. Cover pot with lid and cook in oven for 1 hour. Take lid off and cook for a further 1 hour.

Quinoa:

1. Put stock in pot and bring to the boil. Add quinoa and simmer for 15 minutes or until all the liquid is absorbed. Add finely sliced spring onion and salt and pepper to taste.

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Rich, chewy wholemeal dark chocolate brownies

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Brownies usually aren’t my thing, but I had to make morning tea for work tomorrow and decided that chocolate decadence was going to be the only suitable option to get us all through the day. I searched for a while to find the right recipe that had some good ingredients in it, and not just copious amounts of white sugar, flour and butter. I found a recipe (original here: http://www.passionateaboutbaking.com/2012/12/baking-wholewheat-dark-chocolate-brownies-one-bowl-whole-grain-and-delicious.html) and decided to base my brownies on that, adding a few of my own twists to make it slightly healthier still. The end result was blissful chocolatey goodness. The outside crust is crunchy and light, while the inside is soft and chewy. I’ve eaten four already, so needless to say I’m now a brownie convert! I’ll definitely be baking these again and will no doubt divert from the recipe slightly. Some awesome additions would be macadamia nuts or slivered almonds, toasted coconut, sour cherries, fresh raspberries, blueberries, mashed banana, glacĂ© ginger or chopped dates.

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Ingredients:
100g dark chocolate (70% cocoa or more)
3 tbsp coconut oil
2 tbsp olive oil
1 tsp baking powder
Pinch of salt
2 eggs
6 tbsp dark brown sugar (raw sugar or normal brown sugar is also fine)
8 tbsp wholemeal plain flour
100g dark chocolate chips

Method:
1. Preheat oven to 180 degrees celcius. Grease and line a 20cm square tin.
2. Put dark chocolate and oils in a bowl and microwave for a minute or so until melted.
3. Whisk sugar into chocolate mix. Add baking powder, salt and eggs and whisk.
4. Add flour to mix and whisk until combined. Fold in chocolate chips.
5. Spoon mixture into tin and cook for 18-22 minutes or until middle is set.
6. Let brownie completely cool in tin before removing and cutting into 16 squares.