|
Users viewing this topic:
none
|
|
Login  | |
|
RE: Cooking for One - The Singles Food Thread - 9/1/2008 7:02:01 PM
|
|
|
Grace-N-Mercy
Posts: 6369
Joined: 5/2/2005
Status: offline
|
quote:
ORIGINAL: agapetos
quote:
Just one question... what are courgettes? Think zuchinni. Sorry, forgot! 
Aah! Thanks. I've actually heard of that. Though the only thing I use zucchini in is zucchini bread. Otherwise, I use it as is.
quote:
Tonight, I'm going to make a new brownie recipe... using black beans!! Oh, and there's no flour or sugar, either, but everyone raves that these are good. So I'll fix these and let y'all know. I'd love it if you'd post the recipe.
Here you go!! And Terri, it passed the test kitchen, so it's good to go. Very easy to make - I just threw everything in the blender and blended for about two minutes, then poured into a baking dish (didn't do the cupcakes). I was hoping it was more "brownie-ish", but I'm not complaining. *grabs another piece* Yum!
BLACK BEAN BROWNIE CUPCAKES
1 15oz can of UNSEASONED black beans - drained and rinsed
4 eggs
~ 3/4 cup Splenda (I used 1/2 cup and it seems fine)
5 Tbsp unsweetened cocoa powder
1 tsp baking powder
2 Tbsp oil (I used canola)
1 Tbsp vanilla (yes, 1 tbsp!)
1/2 cup nonfat dry powdered milk
1/2 tsp baking soda
1/4 cup ricotta cheese (for a moister brownie -- I might try increasing this next time)
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Mix all ingredients in a food processor very well. Divide evenly into 12 muffin cups. Bake for 20-30 minutes (until toothpick pulls out clean - mine only took 20 minutes)
Be sure to count this towards your sweet treats and nuts servings! I would estimate it to be about 1 tsp cocoa powder in each cupcake as well as about 1/2 a nut serving.
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/1/2008 7:23:43 PM
|
|
|
losgan
Posts: 714
Joined: 4/8/2007
From: Austin-Garland, Texas
Status: offline
|
Are they more cakey? (The black-bean brownies ...)
I'm thinking of making these for all my future heart-attacks at work! They eat HORRIBLY and I worry about them!
Cooking for one - I find myself making a lot of soups, sandwiches, and eggs.
Speaking of soup - if you ever have a bunch of carrots and don't know what to do with them ...
Amanda's Random Carrot Soup (that isn't half bad) ...
Using low sodium bullion cubes, start two cups of bullion boiling ...
Add three large carrots. Add seasoning to taste (I used ginger and curry, yum!).
When carrots are tender, pour into a blender and liquify.
Top with a dollop of plain non-fat yogurt (or sour cream if you must).
Goes great with toast!
ETA - I cut the carrots into roughly equal size chunks before boiling them.
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/1/2008 7:28:49 PM
|
|
|
Grace-N-Mercy
Posts: 6369
Joined: 5/2/2005
Status: offline
|
quote:
ORIGINAL: losgan
Are they more cakey? (The black-bean brownies ...)
I'm thinking of making these for all my future heart-attacks at work! They eat HORRIBLY and I worry about them!
Cooking for one - I find myself making a lot of soups, sandwiches, and eggs.
Speaking of soup - if you ever have a bunch of carrots and don't know what to do with them ...
Amanda's Random Carrot Soup (that isn't half bad) ...
Using low sodium bullion cubes, start two cups of bullion boiling ...
Add three large carrots. Add seasoning to taste (I used ginger and curry, yum!).
When carrots are tender, pour into a blender and liquify.
Top with a dollop of plain non-fat yogurt (or sour cream if you must).
Goes great with toast!
ETA - I cut the carrots into roughly equal size chunks before boiling them.
Ooh, that sounds wonderful. I actually have 5 pounds of carrots, but I'll be juicing them over the next few days. Still, I want to try this soup!
Yeah, they're more cakey. Perhaps if I use more ricotta cheese, they'll have a more "brownie" texture. Also, I'm now wishing I'd gone with the whole 3/4 cup of Splenda. They're not bad, just not as sweet as brownies usually are.
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/1/2008 8:17:14 PM
|
|
|
agapetos
Posts: 5377
Joined: 4/11/2005
From: This side of the lil duck pond!
Status: online
|
Thanks so much Grace. I'll have to look at Splenda and see how to convert back to sugar cos I don't do splenda. Shouldn't be too difficult though.
quote:
Be sure to count this towards your sweet treats and nuts servings! I would estimate it to be about 1 tsp cocoa powder in each cupcake as well as about 1/2 a nut serving. Depending on how many you eat in one day, you may find that you can count them towards your veg portion too!
For the vanilla, is that natural vanilla (the real stuff) or vanilla flavouring (the fake stuff!)? It's a huge amount for the real McCoy.
_____________________________
Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/1/2008 8:33:49 PM
|
|
|
Grace-N-Mercy
Posts: 6369
Joined: 5/2/2005
Status: offline
|
quote:
ORIGINAL: agapetos
Thanks so much Grace. I'll have to look at Splenda and see how to convert back to sugar cos I don't do splenda. Shouldn't be too difficult though.
quote:
Be sure to count this towards your sweet treats and nuts servings! I would estimate it to be about 1 tsp cocoa powder in each cupcake as well as about 1/2 a nut serving. Depending on how many you eat in one day, you may find that you can count them towards your veg portion too!
For the vanilla, is that natural vanilla (the real stuff) or vanilla flavouring (the fake stuff!)? It's a huge amount for the real McCoy.
When I was assembling the recipe, I thought there was NO WAY it was correct. I'm going to guesstimate that you would double the amount for Splenda... that would be around 1 1/2 cups of sugar (not sure how to put that into metrics).
For vanilla, I use the real stuff. One tablespoon seemed HUGE... I never use more than 1 tsp in anything. But it worked out... it tastes like the real McCoy!
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/1/2008 8:45:17 PM
|
|
|
agapetos
Posts: 5377
Joined: 4/11/2005
From: This side of the lil duck pond!
Status: online
|
quote:
that would be around 1 1/2 cups of sugar (not sure how to put that into metrics). That sounds like a lot too! LOL! Maybe I won't use as much as that and see what happens!
quote:
Maybe white beans to replace the flour? Any reason you're replacing the flour? I started a thread here about using gluten free flour and low gluten flour and it would be great if you'd put any knowledge you have about beans in it.
_____________________________
Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/1/2008 8:46:22 PM
|
|
|
agapetos
Posts: 5377
Joined: 4/11/2005
From: This side of the lil duck pond!
Status: online
|
quote:
Hmmmmm *wonders if I can use Splenda in the carrot cake* I'll have to see what I can come up with. From what I understand, there shouldn't be a problem.
_____________________________
Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/2/2008 9:37:36 AM
|
|
|
hotsaucygma
Posts: 2997
Joined: 4/12/2005
Status: offline
|
I thought Splenda was one of those that you use the same way/amount as real sugar? No?
_____________________________
Dear Lord, let my words today be as sweet and delicious as cheesecake... for tomorrow I may have to eat them!
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/2/2008 10:42:14 AM
|
|
|
Grace-N-Mercy
Posts: 6369
Joined: 5/2/2005
Status: offline
|
quote:
ORIGINAL: hotsaucygma
I thought Splenda was one of those that you use the same way/amount as real sugar? No?
I think you use less of it... I don't do a lot of substitutions, usually just follow the instructions. The baking Splenda is really half sugar, half splenda, so yeah, it's used the same way.
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/3/2008 5:43:04 PM
|
|
|
agapetos
Posts: 5377
Joined: 4/11/2005
From: This side of the lil duck pond!
Status: online
|
quote:
ORIGINAL: Grace-N-Mercy
quote:
ORIGINAL: hotsaucygma
I thought Splenda was one of those that you use the same way/amount as real sugar? No?
I think you use less of it... I don't do a lot of substitutions, usually just follow the instructions. The baking Splenda is really half sugar, half splenda, so yeah, it's used the same way.
I looked at the Splenda in the shops today. They said that it should be measure for measure (using spoons or cups) with sugar.
_____________________________
Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/13/2008 2:35:47 PM
|
|
|
agapetos
Posts: 5377
Joined: 4/11/2005
From: This side of the lil duck pond!
Status: online
|
quote:
ORIGINAL: DrivenbyGod
quote:
I have a really yummy one that uses roast chicken, beans, celery, garlic (lots of) and lemon thyme. Very simple and light but filling.
Please share..
Sorry, took me a while to find it and write it up onto the computer.
Roast chicken, garlic and barlotti bean soup
Serves 4-6
6 cloves of unpeeled garlic, pierce skin with sharp knife
500g chicken
400g barlotti beans (or any other!) in water, drained and rinsed
2 litres chicken stock
2 small sticks celery
half a bunch of fresh thyme leaves (remove stalks)
zest of 1 lemon
Preheat oven to 180C and roast chicken. Add the garlic for the last 20 minutes that the chicken is cooking. Skin and bone the chicken and dice. Remove the garlic peel and mash. Put stock, garlic mash, thyme leaves, lemon zest, celergy and beans into a saucepan. Bring to boil and simmer for 5 minutes, then add chicken stock.
_____________________________
Knowledge is knowing that a tomato is a fruit.
Wisdom is not using them in fruit salads!
My blog
|
|
|
|
|
RE: Cooking for One - The Singles Food Thread - 9/22/2008 2:31:09 PM
|
|
|
Grace-N-Mercy
Posts: 6369
Joined: 5/2/2005
Status: offline
|
All of a sudden, I have this overwhelming urge to cook a complete harvest meal for me and about 20 other people!  Last night, I was interviewing my parents for a paper I had to write and the subject turned to food. We talked about fresh foods from the garden, and "cracker" foods, and all of a sudden I don't want to wait until Thanksgiving to have a nice big meal.
Unfortunately for me as a single, I don't know how to make my favorite foods in small quantities: fried chicken, potato salad, cole slaw, black eyed peas, corn bread, sweet potato casserole, banana pudding, apple pie, homemade ice cream, pecan pie, sweet tea... all things I should only have in small quantities, but we always made enough for an army. Today, I would see these things sitting in my refrigerator... for days! I'm just gonna have to have y'all over for dinner one weekend.
|
|
|
|
|
Forum Tools
Printable Version
(Ok, I don't mess with pancakes! They were the real thing, honey)
