Anna Cooks in Austin - Anna Cooks and Crafts

Fruit and Yogurt Tarts

7/30/2012

These are super-fast to make, and they disappear even faster.

Ingredients:
10-12 baked tart shells (I found these great ones at Whole Foods.)
12 oz. Greek honey-flavored yogurt (or plain Greek yogurt with rosemary honey)
Honey or maple syrup
Assorted fruit, mint, basil, purple basil, yogurt covered blueberries, etc.

Instructions:

If you choose fruits such as plums, peaches, or apples, be sure to poach them first in a bit of honey or maple syrup (I used rosemary honey) until the fruit is tender. Berries/kiwi need no poaching.

Put about a tablespoon of the yogurt in each of the tart shells.

I am not a professional baker (or doctor or candlestick maker) so I'm just sharing the process I experimented with. Feel free to check with the experts on the best way!

I started with a centerpiece (like a blackberry) and then created a canvas layer as background (such as poached plums).

I then layered other fruit and herbs in decorative manner. Have fun with it! I think they came out great dispite my fumbling fingers!

Drizzle honey, rosemary honey or maple syrup over the fruit to create a glaze. Refridgerate until ready to serve.

Potato Fans

7/30/2012

I make this side dish with Yukon gold potatoes, but I think you could use any potato and it would be fabulous. How pretty sweet potatoes would be!

Ingredients:
3 potatoes
3 cloves garlic, minced
1 tsp. thyme (leaves from 4 sprigs)
2 T. butter
1 T. olive oil

Instructions:

Cut the potatoes in 1/8 inch intervals, but not all the way through, as shown above. Put potatoes in shallow baking dish. Mix garlic and thyme together and stuff between potato slices. Melt butter and combine with olive oil; pour over potatoes. Bake 400 degrees F for 1 hour. Monitor closely -- potatoes should be crisp on outside, but done on inside.

Zucchini Cashew Rolls

7/30/2012

Ingredients:
1 cup raw organic cashews, soaked a few hours or overnight
1/2 teaspoon sea salt
1/4 cup water
3 medium organic zucchini, shaved thinly lengthways
1 T olive oil
1/4 tsp salt
2 cups raw spinach
1 medium carrot, shredded
1/4 cup chopped fresh basil

Instructions:
Drain the cashews, place nuts in a food processor add salt and water. Puree until smooth. Refrigerate until needed.

Whisk oil and salt in a medium bowl. Add spinach, carrot and basil; toss to combine.

To assemble a roll, lay 6 zucchini strips lengthways and slightly overlapping. Spread 2 spoons of the cashew puree, and top with small handful of salad. Roll up tightly. Cut in roll half and enjoy!

Rolling (Cheese) Stones

7/26/2012

Happy birthday, Mick Jagger!

Born: July 26, 1943
Birthplace: Dartford, England

OMG this recipe is soooo easy! Cut up string cheese, dip in skim milk, then Italian bread crumbs. Bake at 425 degrees F for 7-10 minutes. Please, I beg you, watch them carefully -- they burn just-like-that!

Rosemary Honey

7/26/2012

I have two large rosemary bushes in my front yard in desperate need of trimming, so don't be surprised if you see a lot of rosemary recipes this summer! A wonderful use has been this rosemary honey, a breeze to make, and so good with a sharp cheese and crackers.

Instructions: Bring 1 cup light-flavored honey and 5 rosemary sprigs (3 inches each) to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

Skinny Green Monster Smoothie

7/24/2012

This is soooo good, and packed with vitamin A, C, K, iron, fiber, folate,
lutein, magnesium, potassium, protein and calcium!

Ingredients:
1 small frozen ripe banana, peeled
2 cups baby spinach
1 T. Better n Peanut Butter
3/4 c unsweetend vanilla almond milk
1/2 c plain Greek yogurt (I use Greek Gods)
Optional: Replace some of the almond milk with leftover zucchini juice from this recipe.)

Instructions: Place all ingredients in blender. Add ice (optional). Blend until smooth.

Whole Wheat Zucchini Brownies

7/24/2012

Ingredients:

2 zucchini
1 cup white whole-wheat flour
1/3 cup baking cocoa
1 1/4 tsp. baking soda
1 tsp salt
1 cup dark chocolate morsels, divided
1/4 cup canola oiil
1/2 cup packed light brown sugar
1/2 cup white sugar or Splenda
2 large egg whites (see leftover uses for egg whites/egg yolks)
1 tsp. vanilla extract

Instructions:
Peel and roughly chop zucchini. Put in food
processor and pulse until it looks like a really thick green applesauce.

Put in a seive over a bowl, and force most of the juice out. Let drain overnight in fridge. (Don't throw away that zucchini juice!   Use it in a smoothie, like this smoothie!)

Preheat oven to 350° F. Line 9-inch-square baking pan with foil.

Combine flour, cocoa, baking soda and salt in medium bowl.   In another small bowl, whip the egg whites a bit, and combine with oil and vanilla.

Melt ¾ cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 to 1 1/2 minute; stir until smooth. Cool slightly.

Stir in oil/egg/vanilla mixture, brown sugar, and granulated sugar or Splenda. Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining ¼ cup morsels over top.

Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 12 squares. Store in airtight container for up to 5 days.

Yield: 12 brownies
WW Points+: 5 pts per brownie (4 when made with Splenda)

Creamy Avocado and White Bean Wrap

7/23/2012

Ingredients:

2 T cider vinegar
1 T canola oil
Pinch cayenne pepper
1/4 tsp salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 T minced red onion
4 whole-wheat wraps or tortillas

Instructions:

Whisk vinegar, oil, cayenne pepper and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher, fork or in food processor. Stir in cheese and onion.

To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap or tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Yogurt-Covered Blueberries

7/23/2012

Ingredients: 1 container (6 oz.) Greek Gods honey flavored yogurt and 1 cup fresh blueberries.

Instructions: Stick a berry with a toothpick and dip/swirl in the yogurt cup and use a second tooth pick to push it off onto a cookie sheet covered in wax paper. Freeze. Transfer to your favorite storage container.

Chickpea and Spinach Salad with Cumin Dressing

7/22/2012

Ingredients:
One 15.5-oz can chickpeas, drained and rinsed
2 T. chopped parsley
1/4 cup diced shallot
2 T. olive oil
2 T. fresh lemon juice
1/4 tsp. lemon zest
3/4 tsp. ground cumin
Pinch of cayenne pepper
Salt and pepper to taste
2 cups (lightly packed) baby spinach leaves
1 T. chopped basil

Instructions

In a medium bowl combine the chickpeas, parsley and shallot. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of basil.

Yogurt with Orange Essence:

In a small bowl, stir together 3 T. plain nonfat yogurt, 1/4 tsp. orange zest, 1 T. orange juice and 1/2 tsp. honey. Yield: about 1/2 cup