■12 oz boneless, skinless chicken breasts or tenders
■1/4 cup green onions, chopped
■2 cloves garlic, minced
■2 Tbs. vinegar
■2 Tbs. soy sauce
■2 Tbs. vegetable oil + 1 Tbs. for cooking chicken
■1/4 tsp. cayenne pepper
■1/2 tsp. black pepper
■1 Tbs. water
■1 Tbs. cornstarch
■1 pizza crust
■1/2 cup grated Monterey Jack cheese
■1/2 cup grated Mozzarella cheese
Cut the chicken into bite size pieces. In a bowl, combine the onions, garlic, vinegar, soy sauce, 2 Tbs. of the oil, and the cayenne and black peppers. Add the chicken, stirring to combine. Refrigerate for at least 30 minutes.
Heat the remaining Tbs. of oil in a skillet. Drain the chicken and reserve the marinade. Add the chicken to the skillet and cook until done, stirring often. Add the cornstarch and Tbs. of water to the marinade. Pour the marinade mixture into the skillet with the chicken. Cook until thickened and bubbly. Cool and then freeze in a ziploc bag.
Combine the cheeses in another ziploc bag and store in the fridge. Label with these instructions, “Thaw chicken mixture in the fridge. Spread chicken mixture on the pizza crust. Cover with the cheeses. Bake at 400 degrees for 12-14 minutes.”
I doubled this recipe and we had enough for lunch the next day. Good stuff!
Wednesday, January 19, 2011
Monday, January 17, 2011
monkey bars
Makes 1 dozen.
Cooking spray
5 Tbsp butter
1/2 cup (packed) brown sugar
1/2 tsp salt
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
2 egg yolks
1/2 cup old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose unbleached flour
1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.
2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.
3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.
4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.
Cooking spray
5 Tbsp butter
1/2 cup (packed) brown sugar
1/2 tsp salt
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
2 egg yolks
1/2 cup old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose unbleached flour
1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.
2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.
3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.
4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.
bonbons
Makes 2 dozen.
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
Sneaky Chef cocoa chocolate chip pancakes
Ingredients
3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup milk
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
2 tablespoons honey or pure maple syrup
1/4 cup chocolate chips
Butter or cooking spray, for greasing skillet
Preparation
Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup) and optional blueberries, if using. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don’t overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set.
Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup, or, for an extra boost of fruit, homemade berry syrup.
3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup milk
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
2 tablespoons honey or pure maple syrup
1/4 cup chocolate chips
Butter or cooking spray, for greasing skillet
Preparation
Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup) and optional blueberries, if using. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don’t overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set.
Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup, or, for an extra boost of fruit, homemade berry syrup.
burgers
Burgers
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole-wheat bread crumbs*
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole-grain)
Pickle slices and ketchup to garnish
To make burgers:
In a large bowl, mix egg, Purple Puree, ketchup, salt and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.
Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.
Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side, then flip and add cheese (optional) to melt over patties for another 3 minutes.
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole-wheat bread crumbs*
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole-grain)
Pickle slices and ketchup to garnish
To make burgers:
In a large bowl, mix egg, Purple Puree, ketchup, salt and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.
Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.
Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side, then flip and add cheese (optional) to melt over patties for another 3 minutes.
breakfast cookies
SNEAKY CHEF’S BREAKFAST COOKIES
Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting*
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Makes 16 to 18 large cookies.
*Cinnamon has been found to help stabilize blood-glucose levels, thereby preventing the usual “crash and burn” feeling we all get after eating sweets.
Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting*
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Makes 16 to 18 large cookies.
*Cinnamon has been found to help stabilize blood-glucose levels, thereby preventing the usual “crash and burn” feeling we all get after eating sweets.
brainy brownies
SNEAKY CHEF BRAINY BROWNIES:
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
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