Totally stole this from gimme some oven via notmartha.org. Maybe borrowed is the better word.
Anyway, after you made cookies but before you leave:
put a bunch of sticks into large marshmallows
crush a bunch of graham crackers into little pieces and put into a shallow bowl
melt a bunch of semi-sweet chocolate in another bowl
1. Dip marshmallow-on-a-stick into chocolate, using a spoon to help spread a thin layer of chocolate all over, including all around where the stick goes in.
2. Dip chocolate-covered-marshmallow-on-a-stick into the graham cracker crumbs, pressing in on each side to pick up biggish pieces, and a spoon to coat the top.
3. Place on parchment paper, or a serving type platter.
(optional)4. Refrigerate or put into treat baggies or both.
(non-optional)5. Enjoy!
Definitely a good crowd pleaser easy dessert. The sticks and the bags I have on hand, so those aren't counting towards the total costs. I think it'd be about $5ish. Used generic low-fat grahams (albertsons, <$2), generic marshmallows (albs, $1.50), and tollhouse semi-sweet chips (albs or vons $1.88 right now). Used about 1/6 the grahams, 1/2 the mallows and 1/2 the chips.
Anyway. Probably not the healtiest thing ever, but delicious!
Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts
Friday, December 18, 2009
Thursday, August 13, 2009
Fairly Quick Zucchini
Been meaning to make this for a while. Its just a really simple way to eat a lot more zucchini.
Take a medium to small zucchini, cut the ends off. Take a vegetable peeler and peel off lengthwise layers of the zucc. Don't worry if some pieces break or are half or whatever, so long as they're roughly even in thickness.
Heat some olive oil in a small skillet. Add the zucchini, and toss to coat in oil. Season to taste. As pieces of zucchini get tender, remove them to a plate or bowl. When it's all done, grate up some parmesan and toss on tovep. Enjoy!
Take a medium to small zucchini, cut the ends off. Take a vegetable peeler and peel off lengthwise layers of the zucc. Don't worry if some pieces break or are half or whatever, so long as they're roughly even in thickness.
Heat some olive oil in a small skillet. Add the zucchini, and toss to coat in oil. Season to taste. As pieces of zucchini get tender, remove them to a plate or bowl. When it's all done, grate up some parmesan and toss on tovep. Enjoy!
Grilled Marinated Veggies
Grilled veggies are great to have in the fridge. They are easy to bring out when you have people over, easy to snack on, and pretty healthy. Also, its quick to make up a bunch for the week.
Here's what I did the first time around:
veggies cut into 1/2" slices. (used 1 onion, 1 green pepper, 1 red pepper, 2 zucchinis, 1 carrot the first time around)
half olive oil / half balsamic vinegar. salt & pepper
In a shallow tray, lay the veggies out in flat layers, salting and peppering each layer lightly. Mix the olive oil and balsamic til emulsified. Pour over the veggies, stirring them around slightly to get everything touching it. Let sit for at least a half hour, preferably more. Stir around every so often to make sure things are getting the marinade.
When ready to grill, turn your grill on high to med-high. Lay the veggies our in a single layer, until nice and done on each side. Put back in the marinade when done. I liked to cook vegetables with similar cooking times together Like onions with peppers, zucchini with carrots. Also, might be handy to use a nifty grill pan if you have one. Our grill is gas with odd grates that are filled in directly over the burner, so it made it really easy for the small veggies like carrots.
Anyway! Enjoy quick munching :D
Next time, I may use the giant squash from my parents' neighbor. And maybe eggplant. And red peppers were cheap so I have a few of those to use :D Oh and maybe chop a clove or two of garlic for the marinade.
Here's what I did the first time around:
veggies cut into 1/2" slices. (used 1 onion, 1 green pepper, 1 red pepper, 2 zucchinis, 1 carrot the first time around)
half olive oil / half balsamic vinegar. salt & pepper
In a shallow tray, lay the veggies out in flat layers, salting and peppering each layer lightly. Mix the olive oil and balsamic til emulsified. Pour over the veggies, stirring them around slightly to get everything touching it. Let sit for at least a half hour, preferably more. Stir around every so often to make sure things are getting the marinade.
When ready to grill, turn your grill on high to med-high. Lay the veggies our in a single layer, until nice and done on each side. Put back in the marinade when done. I liked to cook vegetables with similar cooking times together Like onions with peppers, zucchini with carrots. Also, might be handy to use a nifty grill pan if you have one. Our grill is gas with odd grates that are filled in directly over the burner, so it made it really easy for the small veggies like carrots.
Anyway! Enjoy quick munching :D
Next time, I may use the giant squash from my parents' neighbor. And maybe eggplant. And red peppers were cheap so I have a few of those to use :D Oh and maybe chop a clove or two of garlic for the marinade.
Wednesday, June 10, 2009
Spinach Artichoke Dip
This is based on Alton Brown's recipe. And on what I had on hand. Note, his recipe only said it yielded a 'batch', so I doubled it. And made waaaay too much. Oh well. Easily halved.
Ingredients
3 cups frozen chopped spinach (i use the loose bags because I like the convenience. boxed would have to be thawed and squeezed dry)
1 box frozen artichoke hearts, diced small
3 jarred artichoke hearts, diced small
1 clove garlic, minced (would double next time)
12 oz reduced fat cream cheese (aka neufchatel)
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup shredded parmesan
1 tsp red pepper flakes
1/2 tsp salt
Cook frozen artichoke hearts (before dicing) in a small amount of water until tender. Drain. Dice.
Microwave cream cheese with garlic, adding in a cup of spinach at a time and stirring between heatings.
Combine mayo, sour cream, parmesan, artichokes, red pepper flakes and salt. When cream cheese/garlic/spinach mixture is thoroughly warm and melty, combine with sour cream-mayo mixture.
Realize you made a whole lot, and put about half into a bowl. Microwave another 30 seconds or so, to meld everything together.
Can be topped with additional parmesan and baked, if desired. I didn't want to turn the oven on.
In addition to being a great dip, can be used as a pasta sauce, if thinned with milk. Or on baked potatoes. :D
Nutrition: I dont want to scare you! :D
Ingredients
3 cups frozen chopped spinach (i use the loose bags because I like the convenience. boxed would have to be thawed and squeezed dry)
1 box frozen artichoke hearts, diced small
3 jarred artichoke hearts, diced small
1 clove garlic, minced (would double next time)
12 oz reduced fat cream cheese (aka neufchatel)
1/2 cup sour cream
1/2 cup mayonnaise
2/3 cup shredded parmesan
1 tsp red pepper flakes
1/2 tsp salt
Cook frozen artichoke hearts (before dicing) in a small amount of water until tender. Drain. Dice.
Microwave cream cheese with garlic, adding in a cup of spinach at a time and stirring between heatings.
Combine mayo, sour cream, parmesan, artichokes, red pepper flakes and salt. When cream cheese/garlic/spinach mixture is thoroughly warm and melty, combine with sour cream-mayo mixture.
Realize you made a whole lot, and put about half into a bowl. Microwave another 30 seconds or so, to meld everything together.
Can be topped with additional parmesan and baked, if desired. I didn't want to turn the oven on.
In addition to being a great dip, can be used as a pasta sauce, if thinned with milk. Or on baked potatoes. :D
Nutrition: I dont want to scare you! :D
Friday, March 13, 2009
Tuna Sandwiches
This is how I like my tuna sandwiches. Its not that unique at all, but I dont care. I made it today, and I figure, if I dont post here about the simple things, I wont be posting a whole lot.
So here it goes:
1/4 small apple, diced small (less than 1/4", give the rest of the apple to the boyfriend for safe keeping)
1/2 stalk celery, diced small (eat the rest.)
1/8 white onion, diced small (i just cut a few half rings off the half onion i had in the fridge...)
1 can tuna (5oz)
~2 tbsp mayo
~1 tsp sweet relish
black pepper
Combine all. Add a bit of lemon juice if its too thick. Spread on whole grain bread, top with tomato slices and a couple pieces of lettuce. Or, if you dont feel like slicing a tomato and washing lettuce, just put on bread. Or, hell, just use celery stalks. I dont care.
Should serve 2.
So here it goes:
1/4 small apple, diced small (less than 1/4", give the rest of the apple to the boyfriend for safe keeping)
1/2 stalk celery, diced small (eat the rest.)
1/8 white onion, diced small (i just cut a few half rings off the half onion i had in the fridge...)
1 can tuna (5oz)
~2 tbsp mayo
~1 tsp sweet relish
black pepper
Combine all. Add a bit of lemon juice if its too thick. Spread on whole grain bread, top with tomato slices and a couple pieces of lettuce. Or, if you dont feel like slicing a tomato and washing lettuce, just put on bread. Or, hell, just use celery stalks. I dont care.
Should serve 2.
Thursday, March 12, 2009
Mujadara
My mom kinda suggested (Hi Mom!) that I tell my sister about this, but I figured I'd post it.
Its basically a carmelized onion, lentil and rice pilaf. People seem to have their own variations of it, and its pretty much one of those comfort whatever-works-for-you kind of dishes... I do believe that it has a basis in Lebanese food, but well...
This is how I like it:
2 tsp olive oil, split
1/2 white or yellow onion, thinly sliced
30 g rice, uncooked (about 1/6 cup. i've been using basmati rice. i probably will use this until its gone and then maybe use brown rice. its healthier, after all. also, the texture might hold up better. cooking time will be longer though)
35 g lentils, uncooked (about 1/4 cup. i think mine are brown lentils?)
1-2 tbsp lemon juice
1/4-1/2 tsp cumin (entirely optional. as evidenced by the fact that i dont have any and dont use it right now. but i like it. i just never think of spices when i go shopping)
Salt & pepper to taste
1. Heat 1 tsp olive oil over medium high heat in a small skillet. Add the onions, toss to coat. Turn the heat down to medium-low / low. Add a few good pinches of salt. Stir occasionally through out the rest of the process.
2. Heat 1 tsp olive oil over medium high heat in small sauce pan. Add the rice, toss to coat. Cook rice, stirring constantly, until grains turn opaque and some brown a bit. This makes it taste better. Remove the rice to a bowl or plate, and set aside.
3. Add the lentils to the saucepan. Stir to coat with the oil that remained in the pan. Cook for a few minutes, stirring constantly, until there are some browned spots on the lentils. Add water to cover + about an inch or so. Add the cumin at this point, if you're using it. Cook for about 10 to 15 minutes, stirring occasionally.
4. Add the rice to the lentils. Add a few healthy pinches of salt. If more water is needed, add it. Cook for another 10 to 15 minutes, until the lentils are soft, and the rice is done, adding more water if needed. If the lentils and rice are done, and there's excess liquid in the pan, turn up the heat to reduce it. Stir nearly constantly if you do this. Salt and pepper to taste.
5. If you feel like it, slightly mash the lentils and rice. I like it this way.
6. Remove the saucepan from the heat, add half of the carmelized onions, and the lemon juice to taste. Salt and pepper again, if need be.
7. Serve with the remaining carmelized onions on top! Enjoy!
This is definitely one of the cheapest, filling meals that I could eat pretty much any time. If you're feeling ambitious, it keeps pretty well. It eats well at room temperature, or even chilled, so its pretty ideal for lunches. Also, you can easily make up a bunch of carmelized onions before hand and freeze or refrigerate them; it doesn't touch the texture or flavor. Add a salad or a vegetable (or a bunch of grilled veggies...mmmm) for a more complete meal.
Nutrition: Cal=342, Fat=9.7g, SatFat=1.4g, Carbs=52.4g, Fiber=12.1g, Sugar=3.6g, Protein=12.0g
Bonus: Vitamin C= 27%, Iron=25%
Its basically a carmelized onion, lentil and rice pilaf. People seem to have their own variations of it, and its pretty much one of those comfort whatever-works-for-you kind of dishes... I do believe that it has a basis in Lebanese food, but well...
This is how I like it:
2 tsp olive oil, split
1/2 white or yellow onion, thinly sliced
30 g rice, uncooked (about 1/6 cup. i've been using basmati rice. i probably will use this until its gone and then maybe use brown rice. its healthier, after all. also, the texture might hold up better. cooking time will be longer though)
35 g lentils, uncooked (about 1/4 cup. i think mine are brown lentils?)
1-2 tbsp lemon juice
1/4-1/2 tsp cumin (entirely optional. as evidenced by the fact that i dont have any and dont use it right now. but i like it. i just never think of spices when i go shopping)
Salt & pepper to taste
1. Heat 1 tsp olive oil over medium high heat in a small skillet. Add the onions, toss to coat. Turn the heat down to medium-low / low. Add a few good pinches of salt. Stir occasionally through out the rest of the process.
2. Heat 1 tsp olive oil over medium high heat in small sauce pan. Add the rice, toss to coat. Cook rice, stirring constantly, until grains turn opaque and some brown a bit. This makes it taste better. Remove the rice to a bowl or plate, and set aside.
3. Add the lentils to the saucepan. Stir to coat with the oil that remained in the pan. Cook for a few minutes, stirring constantly, until there are some browned spots on the lentils. Add water to cover + about an inch or so. Add the cumin at this point, if you're using it. Cook for about 10 to 15 minutes, stirring occasionally.
4. Add the rice to the lentils. Add a few healthy pinches of salt. If more water is needed, add it. Cook for another 10 to 15 minutes, until the lentils are soft, and the rice is done, adding more water if needed. If the lentils and rice are done, and there's excess liquid in the pan, turn up the heat to reduce it. Stir nearly constantly if you do this. Salt and pepper to taste.
5. If you feel like it, slightly mash the lentils and rice. I like it this way.
6. Remove the saucepan from the heat, add half of the carmelized onions, and the lemon juice to taste. Salt and pepper again, if need be.
7. Serve with the remaining carmelized onions on top! Enjoy!
This is definitely one of the cheapest, filling meals that I could eat pretty much any time. If you're feeling ambitious, it keeps pretty well. It eats well at room temperature, or even chilled, so its pretty ideal for lunches. Also, you can easily make up a bunch of carmelized onions before hand and freeze or refrigerate them; it doesn't touch the texture or flavor. Add a salad or a vegetable (or a bunch of grilled veggies...mmmm) for a more complete meal.
Nutrition: Cal=342, Fat=9.7g, SatFat=1.4g, Carbs=52.4g, Fiber=12.1g, Sugar=3.6g, Protein=12.0g
Bonus: Vitamin C= 27%, Iron=25%
Saturday, March 7, 2009
Artichokes!
I stopped by the Little Italy Farmer's Market today!
Picked up two artichokes, 1 bunch of asparagus, and 1 baguette. Ate 1/3 of the baguette with olive oil and balsamic when I got home. Yummy.
For the artichoke:
1. Trim 1/2" off the top. Trim the stalk down a lot. Pick off the tough outer leaves. Trim 1/4" off the rest of the leaves (the pokey part). Rinse thoroughly.
2. Fill a pot with 1-2" of water. Squeeze some lemon juice in there (or open the bottle and pour some in... i cheat). Bring it to a boil.
3. Toss in the artichoke in a steamer basket or just in there. Cover. Set a timer for 25 minutes. At that point, check the base for tenderness with a knife. It should go in smoothly. If it doesnt, check again in 5 minutes. Repeat til tender.
4. Drain, turn artichoke upside down to drain. Optional: let cool some more.
For the faux-aioli:
1. Spoon some mayo into a bowl. Add enough lemon juice to thin it. Add a teaspoon or so of jarred pesto. Stir. Chill.
2. Do this when you put the water on to boil, so it has time for the flavors to meld in the fridge.
Enjoy!
Picked up two artichokes, 1 bunch of asparagus, and 1 baguette. Ate 1/3 of the baguette with olive oil and balsamic when I got home. Yummy.
For the artichoke:
1. Trim 1/2" off the top. Trim the stalk down a lot. Pick off the tough outer leaves. Trim 1/4" off the rest of the leaves (the pokey part). Rinse thoroughly.
2. Fill a pot with 1-2" of water. Squeeze some lemon juice in there (or open the bottle and pour some in... i cheat). Bring it to a boil.
3. Toss in the artichoke in a steamer basket or just in there. Cover. Set a timer for 25 minutes. At that point, check the base for tenderness with a knife. It should go in smoothly. If it doesnt, check again in 5 minutes. Repeat til tender.
4. Drain, turn artichoke upside down to drain. Optional: let cool some more.
For the faux-aioli:
1. Spoon some mayo into a bowl. Add enough lemon juice to thin it. Add a teaspoon or so of jarred pesto. Stir. Chill.
2. Do this when you put the water on to boil, so it has time for the flavors to meld in the fridge.
Enjoy!
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