Oatmeal Flaxseed Cookies
These days, my husband’s on a weight loss body building spree, so he asked if I could make some healthy afternoon snack that he could eat at work. Oatmeal and dry fruits came to mind first, so I decided to try these cookies yesterday. This is more a mix of his favorite ingredients from the kitchen rather than a cookie recipe, but the result was yum all the same. These cookies were more soft and chewy than crispy crunchy.
1 and 1/3 cups Quaker rolled oats
2 tbsp peanut butter
1 tsp powdered cinnamon
1/4 cup almonds
1/4 cup dried apricots
1/4 cup flax seed
1 tsp vanilla essence
2 tbsp honey
Not so healthy ingredients:
1 cup all purpose flour
1/4 cup butter at room temperature
2 tbsp brown sugar
1 tsp baking powder
Preheat the oven to 375 degrees F
Beat together the egg, butter, peanut butter, brown sugar, honey and vanilla essence.
In a separate bowl, mix the flour, baking powder and powdered cinnamon.
Add the flour mixture to the egg mixture and mix well.
Then add the oats followed by the almonds, apricots and flax seed.
On a baking tray sprayed with non stick cooking spray, spoon small dollops of the cookie mixture and flatten them a little.
Bake till golden brown, about 15 minutes. Take them out, let them cool and store in an airtight container.
Mocha Chocolate Icebox Cake
This has got to be one of the easiest cakes ever made. It took me about 20 minutes to make this mocha chocolate icebox cake. I had watched Ina Garten make this on barefoot contessa the other day on food network and decided to try it. I didn’t have all the ingredients so substituted for some and scaled down the recipe. The original recipe can be found here.
1 cup + 1/3 cold heavy cream
4 ounces cream cheese
1/3 cup sugar
1 tsp Hershey’s chocolate syrup
1 tsp instant coffee powder mixed in 2 tbsp water
2 tablespoons unsweetened cocoa powder (nestle)
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
1 (16-ounce) packages chocolate chip cookies
Semisweet chocolate chips for garnish
In a mixing bowl, combine the heavy cream, cream cheese, sugar, cocoa powder, espresso powder, vanilla, chocolate syrup and instant coffee powder mixed in water. Combine and mix until firm peaks are formed.
In a round deep dish, arrange chocolate chip cookies covering the bottom as much as possible. Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, followed by another layer of the cream. Continue layering cookies and cream until there are 4 layers of each, ending with a layer of cookies. Save the remaining portion of the mocha cream in an air tight container. Cover the cake with plastic wrap, and refrigerate overnight.
Run a knife around the outside of the cake and invert the dish. Spread the remaining mocha cream on top of the cake and decorate with the chocolate chips and serve cold.
Mocha Chocolate Icebox Cake - up close
Mocha Chocolate Icebox Cake
I am a big fan of casserole dishes of any kind mainly due to their ease of preparation and also the flexibility they provide in terms of adding all ingredients of a balanced diet (carbohydrate, protein, fat and fibre). I love how you can dump a few things in the casserole, throw it in the oven and in less than an hour have a fancy wholesome meal.
So this is what i did:
2 skinless boneless chicken breasts cut into big chunks
1 cup Frozen stir fry veggies
Salt and pepper
Garlic powder 1tbsp
1 can Cream of mushroom soup
1 large egg
Milk 1/3 cup
Corn muffin mix 1/2 packet ( i used jiffy muffin
1-2 tbsp butter
2 tbsp bread crumbs
1/3 c shredded cheddar cheese
Preheat the oven to 350.
Slightly butter a baking tray, pan or casserole.
Coat the chicken pieces with salt, pepper and garlic powder and arrange at the bottom of the casserole. Spread the washed veggies on top of the chicken pieces.
In a separate bowl, mix the soup, egg, milk, salt, pepper and muffin mix. Add this mixture to the casserole.
Sprinkle the bread crumbs and dot the corners with butter and cover the top with the shredded cheese.
Bake for about 50 minutes and we’re done!
Next time I’ll make sure I get some pictures.
So I made these spiced chicken wraps for dinner yesterday and they were an instant hit with the husband. I am starting to believe the magic’s in the marinade. So here’s the recipe.
ginger + garlic + Thai green chillies paste 2 tbsp
Chilli powder 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Lemon juice 2 tbsp
Garam masala 1 tsp
For the dough:
Wheat flour 1.5 cup (can use all purpose flour also)
Oil 1 tsp
Alternately you can use readymade tortillas or rotis
1 large onion
Marinate the chicken for about an hour
Spread the chicken pieces on a baking tray and broil for about 12-15 min on one side turn the pieces and broil for another 12-15 min till the tops of some pieces start looking a little charred. Alternately you can skewer the marinated chicken pieces and grill them on a barbecue grill. The smoked flavor is what gives them more authenticity.
For the wrap:
Knead the dough and let it stand for about 20 min before you start rolling into 6-8 inch diameter circles
Cook them on a preheated flat pan, turn and cook on the other side.
Place this cooked wrap on a plate, arrange the chicken kebabs in the center, add some sliced onions, tomatoes, cilantro and some freshly squeezed lemon juice and roll the wrap tightly and serve it while still hot!
Its completely worth your effort! 🙂
Chicken Kebab Roll
I tasted this at a local indian restaurant and since then searched high and low for a simple and easy recipe to make mango soufflé. The closest I came to was a passion fruit soufflé so here’s my version and might I add this is super easy and superbly delicious!
4 egg whites at room temp
3 egg yolks at room temp
1/2 cup or 8 oz mango purée ( its easy to buy but you can also make it by puréeing ripe mangoes with some sugar)
1/2 c sugar
1 tsp butter
Preheat the oven to 350.
Slightly butter 4 ramekins, sprinkle with sugar and store in the freezer till you’re ready to use them.
To the egg whites, add 1/4 c sugar and beat till stiff peaks are formed.
Start mixing the mango purée while adding one yolk at a time and the remaining 1/4 c sugar.
Fold in the egg whites into the purée mixture, pour into the prepared ramekins ( allow some room for the souffle to rise) and bake for 20-25 minutes.
I like to chill this before serving. Just cover with a plastic wrap and chill in the refrigerator till you’re ready to devour them.
For chocolate souffle
I follow the exact recipe using 8 oz chocolate chips instead of the mango purée. Just melt the chocolate in a double boiler before adding in the egg yolks and sugar.
Also I like my chocolate soufflé warm instead of chilled.