Flourless Tiger’s Eye Cookies

Want to feel like you’ve got the eye of the tiger?  Try these super-easy, super-delicious cookies.

What you need:

Slightly less than 1 cup of creamy peanut butter

1 1/2 tbsp Nutella or other hazelnut spread

1 cup light brown sugar

1 egg

Preheat your oven to 350 degrees.  Cream together the brown sugar and egg in a mixing bowl.  Once smooth, mix in the peanut butter until thoroughly combined.  Finally, drizzle the hazelnut spread over the top of the batter (you can warm it slightly first if you want to drizzle, but you will need to let it cool again before the next step).  Next, stir in the spread just slightly, being sure to maintain some of the “swirl.”  Form dough into 1″ balls and use a fork to press down the cookies in a hatch pattern on a non-greased baking sheet.  Bake for 10 minutes or until slightly puffy, and then let them finish on the pan on the counter for a few minutes.

These are chewy and delicious and oh-so-easy!

Fresh from the oven!

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Creamy Brussels Sprouts Soup

All of this rain has put me in the mood for some hot and creamy soup.  I know it’s still hot outside, but this is a great recipe for snuggling indoors and pretending it’s already autumn.  This recipe is also jam-packed full of calcium between the Brussels sprouts, the cheese, and the milk.

What  you need:

2 cups Brussels sprouts (frozen works fine)

1/2 cup water

1 cup whole milk or half and half

1/4 cup finely shredded cheese (I used sharp cheddar)

1/8 tsp. Hungarian hot paprika

1/2 tsp. kosher sea salt

1/2 tsp. ground black pepper

1 tsp. chopped parsley

1/8 tsp. garlic powder (garlic cloves would be too chunky and overpowering I think)

Bring the water to a boil in a medium saucepan and then add the Brussels sprouts.  Boil until sprouts are tender.  Pour water and sprouts into a food processor and pulse to desired consistency – about 30 seconds will yield a creamy soup with still a little tasty texture.  Return the Brussels sprouts purée to the saucepan and add milk, salt, pepper, garlic powder, and paprika.  Once the soup is hot, remove from the heat and melt in the cheese.  Garnish with parsley.

Green, calcium-rich, and belly-warming.

Stick-to-your-ribs Mac’n’Cheese

I made this the other night and my husband didn’t even miss not having meat at dinner since this mac’n’cheese is so substantial.  It’s a great opportunity for a vegetarian dinner or you could even mix in some faux meat and still keep things kosher.  I mixed grilled bell peppers into ours and served it with crusty whole grain garlic bread.  (Clearly, this is not kosher for Pesach!)

What you need:

1lb. box of elbow macaroni (if you use whole grain, you will have to boil it slightly longer)

1/3 cup kosher unsalted butter (I like to control the salt in my food)

2tsp. black pepper

1 1/2 tsp. kosher sea salt

1tsp. hot Hungarian paprika (optional – regular paprika also works well and gives a nice colour)

5 cups whole milk (just do it!)

1/4 cup flour

2tbsp. cream cheese

2 cups grated extra sharp white Cheddar cheese

2 cups grated sharp Cheddar cheese

1/4 cup grated Parmesan cheese

Preheat your oven to 350 degrees.  Bring a large pot of water to a boil and follow the instructions for boiling your macaroni, except that you will want to pull it out and drain it a minute or two earlier than the package says (about 7-8 minutes at a good boil).  In the meantime, melt your butter in a large saucepan.  Once the butter has melted, sprinkle in the flour and mix well with the butter (this part is called “making a roux”).  Cook the mixture until it’s just a golden blonde colour (DO NOT WALK AWAY WHILE YOUR ROUX IS COOKING!!!!  People who say a roux is hard to make are people who walked away and burnt theirs.).  Add the milk and start whisking vigorously.  Keep on whisking until all of the roux is dissolved in the milk.  Whisk some more (but not quite as vigorously) until the mixture has thickened into a gravy-like texture (Mazel tov!  You’ve made a béchamel!).  Season with salt, pepper, and optional paprika.  Melt in the cream cheese.  Begin adding the white Cheddar about 1/4 cup at the time.  Make sure each time that the cheese you’ve added is melted before you add more or you’ll end up with a big stringy ball.  Next, add 1 cup of the regular Cheddar 1/4 cup at the time and then add the Parmesan.  Once all the cheese has melted into the sauce, combine your drained pasta, cheese sauce, and any mix-ins (veggies, fake meat, real meat, etc.) together in a large casserole dish.  Top with the remaining 1 cup of Cheddar cheese.  Bake until the cheese on top is melted and bubbly (about 20-25 minutes – longer if you have mix-ins that need to heat up, just cover it with foil to keep the cheese from burning).  Let cool slightly before serving because it will be like molten lava when it comes out of the oven.  Enjoy!

So yummy! (Yes, I know I need a food stylist.)

 

Pumpkin Pie Pain Perdu

I love anything pumpkin, and it’s got lots of vitamins in it too.  There isn’t too much sugar in this recipe since it relies mainly on spices.  If you’ve got leftover challah, this is perfect.

3/4 loaf of challah, chopped into 1″ cubes (or about 6 cups of another bread cubed)

1 small can of pure pumpkin (not the pumpkin pie filling)

2 cups whole milk

1tsp. vanilla extract

1tsp. cinnamon

1/2tsp. ground nutmeg

6 eggs

1/4 cup granulated sugar

A pinch each of ground allspice and ground cloves

Preheat your oven to 375 degrees.  Place the bread cubes in a lightly greased casserole dish.  In a medium bowl, whisk together vigorously the milk and eggs.  Once these have combined, add the pumpkin and again whisk vigorously as you add the sugar, vanilla, cinnamon, nutmeg, allspice, and cloves.  Everything should be well-blended and look like creamy pumpkin pie filling.  Carefully pour this over all of the bread cubes, making a special effort to get in all of the nooks and crannies.  You might have to do one round, wait for that to soak in, and then pour over the rest.  Place this in the oven to bake for approximately 45 minutes or until a knife inserted in the center comes out clean.  Serve with warm maple syrup and hot coffee (or white hot chocolate, I love white chocolate and pumpkin together).  Enjoy!

So yummy!

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