Ramblings of an amateur enthusiast

A collection of recipes from all over the place jumbled together in one place

Saturday, April 30, 2011

Chipotle Brownies

1/3 cup cocoa powder
A scant cup of semisweet chocolate, chopped (about 4 ounces)
3 ounces unsweetened chocolate (usually packaged as one-ounce bars)
1 ¼ cups granulated sugar
1 cup silken tofu, blended in a blender or food processor
½ cup sunflower or Canola oil
2 teaspoons vanilla extract
¾ cup spelt flour
1 teaspoon chipotle pepper powder (or ½ -1 teaspoon cayenne)
½ teaspoon baking powder
½ teaspoon coarse salt
Preheat oven to 350 degrees.
Line an 8-inch square baking pan with parchment paper and dust with cocoa powder.
In a makeshift double boiler, melt semisweet and unsweetened chocolate together. Stir continually with a heat-proof spatula to prevent burning or hardening, about five minutes. Mix in the cocoa powder and remove the pan from the heat.
In a large bowl, combine sugar, tofu, oil and vanilla with a rubber spatula. Stir in melted chocolate, then the flour, chipotle powder, baking powder and salt.
Pour batter into baking pan, making sure that it spreads evenly. Bake for 35-40 minutes, until slightly puffed. You’ll know it’s done if a skewer inserted in the center comes out relative clean.
Remove from oven and let cool in the pan for two hour before cutting into squares.
Makes 16 brownies.

Friday, April 29, 2011

Mushroom and Manchego Quesadillas

  • 2 jalapeño chiles
  • 2 tsp. canola oil
  • 6 oz. cremini mushrooms, sliced (1 1/2 cups)
  • 1/4 tsp. ground black pepper
  • 4 (8-inch) whole-wheat tortillas
  • 6 Tbs. shredded manchego cheese
  • 1/2 cup prepared salsa verde
  • Cilantro sprigs for garnish, optional


1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.
2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.

Serves 4
Serving:  1 Quesadilla

Calories:  227
Fat:  7g
Carbs:  44g
Protein:  9g

Indian Dahl


  • 1 cup lentils- I used Trader Joes which are already cooked
  • 1 cup water
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons fresh ginger, grated
  • 1 1/2 teaspoons salt
  • 2 teaspoons of coconut oil
  • 2 teaspoon cumin 
  • 1/4 cup cilantro, chopped


  1. Combine the water, turmeric, 1 teaspoon of cumin, and ginger in a small saucepan- cook about 5-7 minutes.  
  2. Meanwhile- heat coconut oil, lentils, and 1 teaspoon cumin in another saucepan and cook about 5-7 minutes.  
  3. Turn off the heat and add the salt.
  4. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 more minutes. Garnish with cilantro.  

Serves:  2

Calories:  270
Fat:  15g
Carbs:  24.6g
Protein:  9.8g

Black Bean and Quinoa Quesadillas

1⁄2 cup quinoa, rinsed
1 cup water
1 400g can black (or red kidney) beans
4 large flour or corn tortillas
3⁄4 cup grated cheddar cheese
  1. Measure the quinoa and water into a small saucepan.
  2. Bring the quinoa to a boil. Reduce to a slow simmer, cover and cook for 15 minutes until the water is fully absorbed. Set the pan aside.
  3. In a separate saucepan, warm up beans over low-medium heat.
  4. Warm a cast-iron frypan over high heat.
  5. Place a tortilla in the skillet until barely warm, then flip.
  6. Spoon about 1⁄4 of the cooked quinoa and black beans over half the tortilla.
  7. Sprinkle about 1⁄4 of the cheese over the black beans.
  8. Fold the top of the tortilla down.
  9. Cook for about 1 minute on one side. Flip and cook for another minute.
  10. Repeat with remaining tortillas.
Serves:  4
Serving:  1 Tortilla

Calories:  416
Fat:  10.5g
Carbs:  61.6g
Protein:  19g

Sunday, April 17, 2011

White Pizza with Broccoli and Mushroom

  • 2 tbs. coconut oil
  • 6 oz. mushrooms, sliced (2 cups)
  • 8 oz. broccoli florets (3 cups)
  • 1 Tbs. all-purpose flour
  • 1 cup low-fat milk
  • 2 cloves garlic, minced (2 tsp.)
  • 1/4 tsp. salt
  • 1/2 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan, divided
  • 1 13.8-oz. pkg. refrigerated whole wheat pizza dough (I get mine from Trader Joes)


1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. coconut oil in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1/2 tbs. oil in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Serves:  4
Serving size: 1 slice

Calories:  401
Fat: 11.3g
Carbs:  65.8g
Protein:  23.4g

***** SO good!  My husband even asked for seconds which is rare AND he said I could make it again for him to take to lunch.  That, my friends, is a dinner well made!!!