Thursday, February 23, 2012

Red Velvet Waffle


I keep hearing about this place in South Charlotte called Terrace Cafe and people are raving about their red velvet waffles. Somehow the thought of having a red velvet waffle did not  interest me much - but considering I used to eat red velvet cake in the mornings, I guess it is not so hard to imagine. Cream cheese butter or icing, syrup and a red velvet waffle seems like enough sugar for a diabetic coma. But I am going to try a sugar-free version and see what the talk is about. Instead of cream cheese icing I will drizzle a little Greek yogurt with stevia over my waffle. This can be eaten for breakfast but would definitely make a nice dessert.

I hadn't used my waffle iron in quite a while and could not remember if it had an indicator to let me know when the waffle was ready. So if that be the case with your waffle iron, the general rule is to take the waffle out after the iron has stopped steaming.


Tips for using your waffle iron:

  1. Before you begin cooking, coat the grid plates with nonstick cooking spray or wipe with a paper towel lightly coated with oil.
  2. Once the waffle iron is hot, ladle the batter onto the waffle iron. Be careful not fill the entire grid plate with batter or the batter will overflow and cleanup will be a chore.
  3. For easy cleanup, unplug the waffle iron while it is still warm. Slightly dampen 2-3 paper towels, place them on the grill plate, and close the iron. Once the steam has stopped, open the iron and remove the paper towels. Do not immerse the waffle iron in water.

Red Velvet Waffle

2 c all purpose flour
1 1/4 c sugar
1/4 tsp salt
1 tsp baking soda
tbsp unsweetened cocoa
1/4 c unsalted butter, melted 
2 c buttermilk
2 lg eggs
2 tsp vanilla extract
2 tbsp red food coloring

Preheat waffle iron and spray with non stick cooking spray.

Combine flour, sugar, salt, baking soda, and cocoa in a medium sized bowl. In separate bowl mix the butter, buttermilk, eggs, vanilla extract and red food coloring. Combine the wet and dry ingredients until moistened. Ladle batter onto the waffle iron and cook until waffle iron stops steaming.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Wednesday, February 22, 2012

Carrot Cake


It is a beautiful winter's day in the Queen City, except it does not feel quite like winter - it feels like spring. Today it reached a warm 70 degrees. I have been sitting in the kitchen working, with the porch door open, listening to the birds chirping, and smelling this carrot cake I have in the oven.

No, I have not fallen off the sugar-free wagon; I'm not going to partake in the carrot cake. But my sister is here this week and my stove is back in working condition; so I wanted to break it back in, so to speak. It used to be so hard to bake and maintain my sugar free status while smelling the aroma of sweet treats wafting through the house. But today I am not even tempted.

Now what I am tempted to do is stop working and go for a walk out in this beautiful sunshine. I would get so much accomplished if every day was this peaceful.


Carrot Cake

1 c pecans (or walnuts)
1 lb carrots
2 c all purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1 c vegetable oil
1/2 c buttermilk
1 1/2 tsp pure vanilla
1 tsp brandy
4 large eggs
2 c sugar

Preheat oven to 325. Line 3 cake pans with parchment paper. Set aside.

Spread nuts on baking sheet and toast for 6-8 minutes, until fragrant. Using a food processor, chop nuts and carrots (until carrots are shredded).

In a medium sized bowl, whisk the flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk the oil, buttermilk, and flavorings.

In a mixing bowl, beat the eggs and sugar at a very high speed until pale, approximately 5 minutes. Beat in the liquid ingredients until combined. Fold in the dry ingredients just until moistened. Fold in the carrots and nuts.

Divide batter between pans an bake for 45-60 minutes, until toothpick comes out clean. Let cakes cool for an hour on rack.

Frosting:

2 sticks unsalted butter, softened
2 8-oz packages Philadelphia Cream Cheese, softened
1 tbsp pure vanilla
Dash of brandy
2 c confectioners sugar

In a large mixing bowl, beat the butter and cream cheese at high speed until light and fluffy, approximately 5 minutes. Beat in the flavorings. Slowly incorporate confectioners sugar at low speed. Increase to high speed and beat for 3-5 more minutes, until light and fluffy.

Frost cake and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Friday, February 17, 2012

Shrimp and Grits...or Polenta, rather


I have two girlfriends celebrating their 40th birthdays this weekend. One of them comes and sips some wine on Friday nights and we are sitting here watching 20/20 One Moment in Time: The Life of Whitney Houston, still somewhat in shock of the singer's tragic transition. Funny how music can take you back to a certain time, a certain place...you can remember what grade you were in, who you were dating, what the fashion was...

I wanted something quick and hearty for dinner and decided to make some polenta. Grits or polenta? Grits are a version of cornmeal mush originated in the American south made from hominy or plain corn that's ground until it has the consistency of coarse sand. When I could eat refined carbs, I loved to eat grits for breakfast. But I enjoy polenta more with savory meals, such as fish and shrimp and grits. Polenta is cornmeal simmered in water or broth to create a thick, porridge-like, creamy mixture. You can use yellow or white cornmeal; fine, medium, or coarse-ground texture cornmeal. The more fine the cornmeal, the creamier the polenta will be. You can serve polenta like grits or you can cut it into squares. Pour it into a shallow pan, lined with parchment paper, and allow to cool. Once set, cut into squares or triangles, brush with olive oil and grill or saute in a skillet.


Polenta

2 tbsp extra virgin olive oil
1 small red onion, finely chopped
2 cloves garlic, finely minced
1 quart chicken stock
3 tbsp unsalted butter
1 c coarse ground cornmeal
1 1/2 tsp kosher salt
1/4 tsp ground black pepper
2 oz grated Parmesan, optional

Heat the olive oil over medium heat. Add the red onion and salt and cook until onion turns translucent. Reduce the heat to low, add the garlic, and saute for 2 minutes. Add the chicken stock, increase the heat, and bring to a boil. Gradually whisk in the cornmeal. Cover and cook for 30-40 minutes, stirring every few minutes to prevent lumps. Add butter and salt and pepper, to taste. Incorporate the Parmesan. Serve.

Shrimp and Grits

20-30 large shrimp, peeled and deveined
Salt and pepper, to taste

1/2 c mushrooms, thinly sliced
1 garlic clove, finely chopped
1/2 c chicken broth
1 tbsp fresh lemon juice

1 tbsp butter
Scallions
4 slices cooked bacon (chopped), optional


Lightly season shrimp with salt and pepper. Over medium-high heat, add shrimp to skillet and cook, turning once, until bright pink, about 2 minutes. Transfer shrimp to a plate.

Lower heat, add mushrooms to skillet and cook for approximately 5 minutes. Add garlic and cook approximately 1 minute. Increase heat, add broth, and scrape bottom of skillet with a wooden spoon. Cook until broth reduces. Return shrimp to skillet along with the lemon juice and butter, and cook for a minute, until sauce thickens.

Ladle shrimp and sauce over polenta and garnish with scallions and bacon.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Sunday, February 5, 2012

Shrimp and Angel Hair Pasta


I had a light breakfast and am starving! I was craving some shrimp today but was not sure how I was going to prepare it when I finally decided on some pasta. I kept debating about how or where I was going to spend my SuperBowl Sunday...but my sister was here this week and she has been sick. And after a few days of being cooped up in the house with her, guess who is sick now? So my SuperBowl party plans have turned into a party of one.

I have not watched the entire game since I am not a fan of either team; but I am catching bits and pieces and enjoying some of the commercials. I am a huge Madonna fan but must admit that I was not overly impressed with the half-time show, though she looks fantastic and the graphics were amazing.

What I am looking forward to is the season opener of The Voice...that is, if I can stay awake that long.


Shrimp and Angel Hair Pasta

3 oz uncooked angel hair pasta
10-12 raw jumbo shrimp, peeled and deveined
1/2 tsp salt 
1/4 tsp ground black pepper
1/8 tsp crushed red pepper flakes
2 tbsp olive oil, divided
1 c broccoli florets
1/3 c sliced fresh mushrooms, optional
2 garlic cloves, minced
1/4 c yellow onion, chopped
1/2 cup white wine (or chicken broth)
2 tsp fresh parsley
2 tsp chopped green onion, optional
Grated Parmesan cheese, optional

Cook pasta according to package directions.

Season shrimp with salt, pepper and red pepper flakes. Heat 1 tbsp of olive oil in a large skillet and cook shrimp for 3-5 minutes or until pink. Remove from pan and set aside.

Heat remaining olive oil in the skillet and stir-fry the broccoli, mushrooms, garlic and onion for 5 minutes. Add wine (or broth) and parsley. Return shrimp to the skillet. Drain pasta and add to shrimp mixture. Toss lightly. Cook until heated through. 

Garnish with Parmesan cheese or green onion.


All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Saturday, February 4, 2012

Homemade Salad Dressing


I have been in the bed this entire day and not feeling too bad about it. I had big plans to go to the gym, the grocery, do some major cooking, finish some work...ain't gonna happen. I don't know why rainy, dreary days put me in a relaxed state of mind. But I have gotten caught up on almost all of my t.v. shows and am ready to do some reading...and eating again.

I try to eat a salad at some point every day. People are shocked to learn how much sugar is in salad dressings, marinades and condiments found in the grocery store aisles. Read the labels! There are a lot of tasty vinaigrette dressings that I make for my salads that include apple cider vinegar or lemon juice and extra virgin olive oil. All you do is whisk (or shake), pour and eat. Simple as that.


Lemon Vinaigrette

1/4 c extra virgin olive oil
1/4 c fresh lemon juice
2 tbsp fresh oregano
2 garlic cloves, minced
1/4 tsp ground black pepper
1/8 tsp salt

Garlic Herb Vinaigrette

3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp fresh basil, chopped
1 clove garlic, minced
1/8 tsp salt
1/4 tsp ground black pepper


Lemon Mint Dressing

2/3 c lemon juice
2 tbsp fresh mint, finely chopped
1 tbsp honey (or 1/2 packet stevia)
2 tsp dry mustard
1/2 tsp sea salt
1/4 tsp ground black pepper
4 tbsp extra virgin olive oil
2 tbsp poppy seeds

Citrus Basil Vinaigrette

1/4 c olive oil
2 tbsp orange juice
1 tbsp lemon juice
1/4 lemon, zested
1/2 tsp salt
1 tbsp honey (or 1/2 packet stevia)
1/8 c chopped fresh basil
1 tsp white wine vinegar

In a medium sized bowl, whisk together the ingredients. Pour over your favorite salad. Serve.      

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Tzatziki


I have been using Greek yogurt like crazy - as a substitute for sour cream, mayo, cheese, crème fraîche, ice cream...I am trying to incorporate more fruits and veggies in my diet on a daily basis. But I don't do too well eating veggies without some sort of dip. I used to die for Tostitos Creamy Spinach Dip for my veggies and chips. But I have to get over that.  So nowadays, this Tzatziki dip is my new staple.

Yogurt, in general, is an excellent source of calcium, potassium, protein, zinc, vitamins B6 and B12 and also includes acidophilus, a bacterium to supplement the intestinal flora. The liquid whey is strained out of Greek yogurt so it has a thicker, creamier texture. Greek yogurt is also lower in sugar.

Tzatziki is a quick and easy dip that is commonly used as a veggie dip, on lamb, kabobs, salmon, tilapia, gyros and pitas.


Tzatziki

16 oz Greek yogurt
1 English cucumber with peel, grated
1 clove garlic, minced
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tbsp chopped fresh dill (or 2 tbsp finely chopped mint leaves)
Salt and pepper, to taste

Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add dill, salt and pepper; whisk until smooth. Chill for 2-3 hours before serving.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Friday, February 3, 2012

Roasted Red Pepper Hummus


Super Bowl XLVI (Giants vs. Patriots) is days away and though I could care less about the teams playing, since the Cowboys did not make it...no comments please...I still plan to eat some good food and enjoy the commercials and fellowship.

You can cheat and purchase the roasted red bell peppers in the jar for this quick and easy hummus dish. But it is just as easy to roast them on your own.

To roast red peppers:
  1. Wash the pepper thoroughly
  2. Preheat oven to 450 degrees
  3. Line a baking sheet with foil
  4. Arrange peppers on baking sheet, spaced apart
  5. Roast for 30 minutes, turning once
  6. Once roasted, place peppers in a glass dish and cover
  7. Once peppers have cooled, the outer skin will be easy to peel
  8. Peel the skin, remove the seeds and pepper is ready for use in your favorite dish

Roasted Red Pepper Hummus

15 oz can of chickpeas (or garbanzo beans)
1 tsp paprika
Pinch of cayenne pepper
1/2 tsp cumin
1-2 roasted red peppers (or 6 oz jar roasted red bell peppers)
2 garlic cloves
2 tbsp Greek yogurt
1 tbsp lemon juice
Salt and pepper, to taste
1/4 c extra virgin olive oil

Drain the garbanzo beans, preserving the liquid.

Blend the garbanzo beans in a good processor. Add remaining ingredients, except for the olive oil and puree. Slowly add in olive oil until smooth. If hummus is too thick, add some of the liquid from the garbanzo beans, a teaspoon at a time.

Chill and set for approximately an hour. Garnish and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Orange Whole Grain Buttermilk Pancakes


Is anybody working during the day anymore? I called myself beating the SuperBowl shoppers and stealing a few minutes during my lunch hour to go to Wally World to get some groceries for the weekend and it was packed! Inevitably, I always run into someone I know at Walmart. And today, I saw an old friend who I had not seen in ages. So all’s well that ends well.

I got back from my shopping trip and had not thought to pick up anything for lunch. So I decided to make some pancakes. These pancakes are so fragrant that I was dying for them to finish. And trust me, they did not disappoint!

Orange Whole Grain Buttermilk Pancakes

2 eggs
2 c buttermilk
1/4 c safflower oil  (or 4 tbsp butter)
2 tsp grated orange zest
1 c all purpose flour (or spelt flour)
1 c white whole wheat flour (or whole grain pastry flour)
2 tbsp sugar (or 2 packets stevia)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
½ tsp vanilla
Dash of Grand Marnier liqueur

Combine dry ingredients in a medium bowl. In a separate bowl, combine wet ingredients. Slowly incorporate them together. Do not over mix.


Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Wednesday, February 1, 2012

Blueberry Pancakes



Weekends used to be reserved for my pancake breakfasts but I have recently turned into a pancake whore. I just can't get enough of them. Spelt flour pancakes, whole wheat flour pancakes, buttermilk pancakes, soy milk pancakes, zucchini pancakes, lemon ricotta pancakes, with whipped topping, with caramelized fruit...

I used to love waking up on Saturdays as a child because Saturdays meant cartoons and big breakfasts. One of the things I remember fondly was having blueberry muffins. I probably shouldn't be telling on my mother but she would get the ones from Betty Crocker - and that is what we she would serve with our scrambled eggs, grits and bacon. They may not have been made from scratch but they were so moist and delicious. Other than having blueberry muffins as a child, I never tried eating fresh blueberries until I started using them to spruce up my protein shakes about a year ago. And since I cannot get off of this pancake craze, instead of using the blueberries in my protein shake today, I decided that I would toss them into my pancakes.

Blueberries are known as a superfood due to their extremely high nutritional value. They are packed with Vitamin C, high in antioxidants, help promote urinary tract health, help slow the deterioration of vision, promote healthy digestive systems, and they are an excellent source of manganese. Manganese plays a role in bone development and in converting proteins, carbs and fats from food into energy. One of the reasons I enjoy blueberries is because it helps me get my daily fruit serving in without the high sugar content.

If you are in a hurry, you can make the batter the night before and keep it in the fridge. If it is too thick, use a little milk to change the consistency of the batter. Or you can cook them and keep them, well wrapped, in the refrigerator for a few days (or in the freezer for up to a month).

Whole Wheat Blueberry Pancakes

1¼ c whole wheat pastry flour
¾ c spelt flour
2 packets Stevia
1½ tsp baking powder
1 tsp baking soda
2 tbsp ground flaxseed
1 c Greek yogurt
1 c soy or 2% milk
2 tbsp melted butter
1 tsp vanilla flavoring
½ c blueberries, rinsed and dried


Blueberry Buttermilk Pancakes

1 c all purpose flour
1 tsp baking powder
1/4 tsp sea salt
2 tbsp sugar
1/2 tsp baking soda
1 lg egg
1 1/2 c buttermilk
2 tbsp butter melted
1/2 c blueberries

Whisk the wet ingredients together. Combine the dry ingredients. Combine the wet and dry ingredients together; careful not to whisk too much. The batter should be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Place a few blueberries on the pancakes as they cook.


Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.


All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.