Posted tagged ‘snack’

Sautéed Beet Greens with White Bean Mash on Toasted Baguette Slices

March 20, 2009

Sautéed Beet Greens

Beet greens from 3-4 large beets, rinsed well and drained, then roughly chopped
2 shallots, minced
3-4 cloves garlic, finely chopped
1/2 cup chicken broth (or vegetable broth, if you prefer)
1/2 a lemon
salt and pepper

Sauté shallots with garlic in a little olive oil over medium heat–don’t burn!
Add the beet greens and toss them in the oil mixture, after about a  minute, add the broth.
Cover and simmer for about 15-20 minutes.
Remove the lid, and squeeze in the lemon juice and season with salt and pepper.  Set aside.

Bean Mash inspired by Pithy and Cleaver

1/4 cup olive oil
4-5 cloves garlic, minced
1 can white beans (don’t drain!)
about 1/3 cup fresh basil, chopped
1/2 a lemon
salt and pepper

In a pan, heat the oil over medium low heat.  when it’s heated, add the garlic and cook slowly, to infuse the oil with the garlic flavor.
Add the beans and cook for about 3-4 minutes.
Begin to mash them with a fork, or a potato masher–even the back of a spoon.
Add the basil, lemon and salt and pepper to taste.

Serve the greens and the bean mash on toasted whole grain baguette slices.

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Almond Joy muffins

March 12, 2009

Almond Joy Muffins

Makes 6 large muffins, or 9 or so regular muffins

Ingredients

2 cup flour
3/4 cup sugar
1 TBSP baking powder
1 tsp salt
2 eggs
1/4 cup oil
1/4 cup melted butter
3/4 cups coconut milk, or regular milk
1 tsp almond extract
3/4 cups coconut, plus a little more for sprinkling over the tops
1/2-3/4 cup chocolate chips

Directions

1. Preheat oven to 350°.
2. Sift the dry ingredients together in a large bowl.
3. In a small bowl, whisk the eggs, oil, butter, coconut milk and almond extract.
4. Stir into flour mixture.
5. Fold in the coconut and the chocolate chips.
6. Grease 1 (6 muffin) muffin pan.
7. Fill the tins about 3/4 full, then sprinkle the tops with the remaining coconut. (an ice cream scoop makes the tins easy to fill and makes your muffins the same size)
8. Bake for 25-30 minutes. Mine were done at 25, so start testing then. For regular size muffins, check them after 18-20 minutes.
9. Cool in the pan for about 5 minutes, then serve. But if you’re like me, you’ll grab a molten hot muffin right out of the oven and pig out. Cooling is for whimps. 😉 Kidding!

Elle’s New England Kitchen

http://ellesnewenglandkitchen.blogspot.com/2008/03/almond-joy-muffins.html