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Inspiration for wholesome weeknight & weekend cooking.

Archive for ‘September, 2014’

Think of this as an Americanized version of a Chinese stir fry — tasty and only takes 15 minutes to prepare.  What’s not to love?  Also a good excuse to use up any ground beef and/or pork in your freezer (before it sits in there for too long!)  Serve with brown rice and put a bottle of Sriracha at the table for those who want more heat.

Mapo Tofu

Recipe slightly adapted from Food and Wine; contributed by Chef Kuniko Yagi.

“This is totally my way of making this dish,” chef Kuniko Yagi says. “I’m sure Chinese people wouldn’t let me call this mapo tofu.” Yagi’s version has more meat than tofu, but she still relies on jarred toban djan, the chile­-bean paste that gives this Chinese takeout staple its signature heat and deeply savory flavor.”

Serves 4.

Ingredients:

1 teaspoon canola oil
1/2 pound ground beef chuck (85% lean)
1/2 pound ground pork
Kosher salt
1 tablespoon chile-bean sauce, preferably toban djan (or 1 teaspoon chili garlic sauce)
2 tablespoons hoisin sauce or tenmenjan (soybean paste)
1 1/2 tablespoons soy sauce
One 14-ounce package soft tofu, finely diced
1 1/2 teaspoons cornstarch
1/2 cup water
4 scallions, finely chopped
Brown rice, for serving

Directions:

1. Heat a large skillet until hot. Add the oil, followed by the beef and pork. Season with salt and cook over high heat, stirring and breaking up the meat, until crumbly and lightly browned, about 3 minutes.

2. Stir in the chile­-bean sauce, hoisin and soy sauce and cook, stirring, for 3 minutes. Gently fold in the tofu. In a small bowl, whisk the cornstarch into the water. Add to the skillet and simmer until the sauce thickens, 2 minutes. Stir in the scallions and serve with brown rice.

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This is a wonderful tasting, moist and healthy muffin that you can feel good about giving to your kids or enjoying as an afternoon snack.  After tasting these, you won’t believe there isn’t any white flour, sugar, butter or vegetable oil in them.  They truly taste decadent — and they’re not!  Note: if you don’t have the wheat germ or flax, substitute with oats and the muffins will turn out fine!

Healthy Dark Chocolate Zucchini Muffins

Recipe adapted from the blog Baking Adventures in a Messy Kitchen.

Healthy Dark Chocolate Zucchini Muffins

Ingredients:

2 cups grated zucchini
1/3 cup honey
1/4 cup molasses
1/4 cup coconut oil, softened or melted
2 large eggs
1 banana , well mashed
3/4 cup yogurt (vanilla or plain; Greek or non-fat or low fat)
1 teaspoon vanilla extract
1 1/3 cups whole wheat white flour
1/3 cup toasted wheat germ
1/4 cup ground flaxseed or meal
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup (heaping) dark chocolate mini chunks (Whole Foods private label sells these in a bag)

Directions:

To prepare, grate the zucchini, using paper towels to squeeze out any excess moisture, and mash the banana.

Heat the oven to 375 degrees. Grease mini muffin tray, planning for 45-50 mini muffins.

Using a stand mixer, beat together the zucchini, honey, molasses, coconut oil, eggs, banana, yogurt, and vanilla until well mixed.

In a separate bowl, combine the flour, wheat germ, flax seed, cocoa powder, baking soda, cinnamon, and salt with a whisk.

Add the flour mixture to the stand mixer incrementally, beating on low speed, stopping as soon as the flour is fully incorporated.

Remove the bowl from the stand and fold in the dark chocolate mini chunks.

Scoop the batter into mini muffin cups (filling just over 3/4 full), and bake them in the oven for approximately 13 minutes. Let sit in the pan for a few more minutes, then move to a wire rack to cool completely.

Try to eat just one. Really. Try.

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