All-time Favorite Cocoa Brownie Recipe

Did you know that brownies made with cocoa have a richer, more chocolate-y taste than those made with melted chocolate?  This is one recipe where the easy method.. actually produces best results.  And when you see how easy, simple and successful this recipe is.. it's hard to go back to boxed.  Why would you want to?  Here, you know what is going into this treat.. minimally processed and whole ingredients.  

Basic Cocoa Brownies

10 T. unsalted butter 
1 1/4 cups sugar
3/4 c. unsweetened cocoa powder, sifted
1/4 t. kosher salt
1 t. instant espresso powder (optional)
1/2 t. pure vanilla extract
2 large eggs, cold
1/2 c. all-purpose flour

Pre-heat oven to 325°F. 

Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving overhang (see pic).

In the top of a double boiler, (or heat-proof glass bowl set atop a saucepan of simmering water) Combine the butter, sugar, sifted cocoa, salt and espresso. Stir from time to time until the butter is melted and the mixture is mixed well. Remove from heat.  (Mixture may be grainy at this point, but don't worry.)

Stir in vanilla with a wooden spoon and add eggs one at a time, beat vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir til disappears. 

Now beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. If using nuts, add now. 

Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 35 min. 

Let cool completely on a rack.

Lift up the ends of the parchment liner and transfer the brownies to a cutting board. Cut into squares. 

I usually get 16 out of a batch.

Recipe Notes:  Coconut Oil can be substituted in part or whole for the butter.  I like to go half and half. 

Flour.. we use organic whole wheat white or organic all purpose. All purpose lends a silkier end result. We also have used kamut flour and it works well. 

Gluten-free Note:  Simply exchange the flour in the recipe for Bob's Red Mill gluten-free baking flour and 1/8t. xanthum gum. Works well and I think taste even better than with the flour. 

Melt butter in heatproof bowl over pot of simmering water.

Sugar, sugar.. 

sift cocoa in..

stirring it as it melts...

mixing it up.. 

Off the heat, add vanilla & then beat the eggs in..

 Beat it 40 times.. why? not sure, but it all works out

pretty good so I don't question it. 

Line your pyrex 8x8 pan with 2 sheets

of parchment, leaving an overlap...

Chocolatey goodness, simple and delicious!

Stuffed Eggplant

This eggplant recipe is a good "starter" for those and kids who "don't like eggplant".  It simmers with tomato sauce and the result with the addition of cheese.. is simply delicious.  The flavors meld and the eggplant is mild.  I made this last night and for Scarlett's dinner, but baked hers in a casserole dish mixed with cooked penne pasta I had in the fridge.  (If you have learned anything about me yet.. You will know there is always extra pasta made whenever I cook it, so there are plain noodles awaiting a moments notice in the fridge)  Think yummy baked pasta..  This worked really well for her.. she exclaimed that dinner was "awesome" when she tasted it.  Triumph!   
Stuffed eggplant is one of my comfort food recipes from growing up.  Had it first when an Italian friend made it for my family for dinner.  I haven't altered it much, I think.  But I don't have a recipe, just was shown how to make.. so it might be a little different over the years.   This recipe here is the base and I often add more veggies. Carrots, mushrooms, kale and especially when zucchini is in abundance, it can be diced and added in.   You can also add ground meat or sausage for a heartier meal.   And I always like to top mine with a sprinkle of red pepper flakes for some added heat.

Stuffed Eggplant

1 large or 3 small eggplants

4-5 slices of Provolone cheese

Fresh spinach (enough to create bed in base of each)

2 T. olive oil

1 onion, diced

1 red or yellow pepper, diced

2 cloves garlic, minced

2 cups tomatoes diced, in juice

1/4 c. bread crumbs

1.5 t. sea salt

1/2 t. fresh cracked pepper

1 t. basil

1 t. parsley

(topping) 

1/2 c. Panko bread crumbs

1/4 c. parmesan cheese

handful of shredded mozzarella

1 T. Extra virgin Olive Oil (plus more for drizzling)

Pre-heat oven to 350º

Cut the eggplant in half and scoop out the flesh with a spoon, leaving a small bit to keep the shape of the eggplant. 

Dice the flesh into 1" pieces or smaller.  Set aside.  Place shells on a lined baking sheet and line shells with single layer of provolone and spinach.

In a large saucepan, heat olive oil.  Saute onion til becoming translucent, about 3 min.  Add pepper and saute another minute.  Add garlic, saute another minute and add diced eggplant, cook 3 min over med low heat.  Remove from heat and add Tomatoes with juice, bread crumbs, S+P, basil and parsley.

Spoon into shells.  

In a small bowl mix together  panko, parm, mozz and basil.  Moisten with olive oil.  Sprinkle on top of eggplants and drizzle with olive oil. 

Bake for 50 min. Till eggplant is bubbly and tops are lightly brown and crusty. Serve Warm.

Scoop out flesh with a spoon.  

Once you spoon around the edge, using your hand to pull out the center. 

Leave just enough flesh to keep shape of shells. 

Line with Provolone. (mozzarella works well too)

Ready to be spooned in.

Atop spinach and provolone.. mound it up.

Topped with bread crumb mixture and a good drizzle of olive oil. Oven ready.

Italian comfort food. Vegetarian meal, simple and delicious.

Vegetable Tian

This is a good recipe to know when summer produce is plentiful.  There is usually so many squash, zucchini and tomatoes and this puts them to use. Add japanese eggplant when I have it.. kinda like a layered ratatouille. 
Super easy and really yummy.  

The french term TIAN refers to a shallow layered baking dish, like a casserole, and the food within it. Note: in the winter in a pinch I have used tin tomatoes and it works very well... so not just summer food.  Yummy healthy food.  

Summer Vegetable Tian

  2 T. butter (I use 1 T. butter and 1 T. bacon grease, if I have it)  

  1 large Onion, sliced

  1/2 t. Kosher Salt

  1 T fresh Thyme, leaves only (dried works fine too.. but reduce by half)

  2-3 cloves of Garlic, minced
  

Vegetables to layer.... (any of the following)

  Zucchini

  yellow Squash

  Tomatoes (I prefer Romas here)

  Red or gold Potatoes

  Eggplant (optional.. use what you have) 
  

  Salt + Pepper

  Fresh thyme leaves

  Cheese: Parmesan, Locatelli or Gruyere cheese, shredded (grated works fine if you don't have shredded)

  Bread Crumbs, panko (optional) 

  lemon zest (optional)  

  Olive oil, for drizzling

Preheat oven to 375º  
Heat butter in a sauté pan over med heat, add onions and season with salt and add fresh thyme.  Cook until the onion begins to caramelize.  Add garlic and cook for another 2 minutes.   
Meanwhile, evenly slice the vegetables while the onion is cooking. (Make sure the potatoes are sliced thinner than the other veg, so they cook in the same amount of time) 

Spread cooked onion in bottom of a baking dish.  Begin layering (like tiles) vegetables til pan is filled. 
Sprinkle with sea salt & fresh cracked pepper and thyme leaves.  
Top with breadcrumbs, if using, and cheese, zest and drizzle with olive oil. 

Bake for 35 min. or until potatoes are fork tender.  Depending on how you slice your potatoes, this will vary. 

Sauté onions with garlic and thyme.

Slice all veggies into rounds, fairly thin.

Straight from the garden!

Onions are the base, sometimes I add corn to this sauté

You can make it in any dish, just layer away.

Peach Vinaigrette

Stumbled on something quite amazing! Juiced a fresh peach into salad vinaigrette with coconut oil, cider vinegar and lemon, salt and pepper.. Sliced Fennel, spring greens and blue cheese crumbles. Ridiculous good.  

Peach Vinaigrette 

1 fresh, ripe peach (I pushed it through my juicer)

3 Tablespoons apple cider vinegar (I love Bragg's) 

squeeze of lemon

1/2 cup coconut oil, warmed and liquid

Salt and pepper, to taste

Place peach juice, acv and lemon in bowl and whisk in oil, slowly to emulsify.  Or place all ingredients in a mason jar with lid and shaka shaka shake! 

Game Changer for breakfast: Soaked Oatmeal

For all of us who think we eat a "healthy" breakfast of oatmeal.. I never knew that if not prepared properly, it's not really digestible and therefore we are not getting all the nutrition available (problems really occur when we don't digest things properly).  I usually am hungry an hour after oatmeal for breakfast.  Reminds of chinese food, I am always hungry an hour or two after being stuffed on it.  Aren't you?

Well, I am in love with this site,  the healthy home economist, that I found through the Weston A. Price foundation website (which I also highly recommend).  But I am learning so much through this woman Sarah Pope's site.  She has so much informative information on nutrition and traditional methods of getting all the nutrition we can out of our food.  Soaked Oatmeal is one of the things I have learned from her and I love it.  Today, I am full til lunch with a breakfast of soaked oatmeal.    

And the bonus?  Traditional method of soaking oats overnight is super easy!   We tried it this morning with whole oats and loved it. We also shredded in an apple (using a box grater), honey & cream. Seriously, delish. (Traditional oatmeal is best served with liberal amounts of butter and/or cream for optimal assimilation of minerals.)  Another good thing to know. Btw- we buy our organic whole oats at Fred Myers in the bulk section.. I have found it is the least expensive. Follow the link for the recipe or watch the video. I'm copying it here... Soaked Oatmeal (recipe makes a lot I made 1/2 but you could easily store the rest for a quick warm up during the week)

After making it this way, we will not go back to the other way.  I truly felt way better after eating it this morning.

Soaked Oatmeal

2 cups rolled organic oats
2 cups filtered water
2 TBL lemon juice  (or you can use apple cider vinegar or yogurt)
1/2 tsp sea salt

Instructions:
Mix the oats, water, and lemon juice in a pot. Cover and leave on the counter (NOT in the refrigerator) for at least 7 hours or overnight. If you have trouble digesting grains, feel free to soak for as much as 24 hours.

When soaking is complete, bring 1 additional cup of filtered water to boil with the salt and add the soaked oats mixture. Cook for 5 minutes.

Traditional oatmeal is best served with liberal amounts of butter and/or cream for optimal assimilation of minerals. A natural sweetener, nuts, raisins or other fruit may be added as desired.

Turn it around! Truth in labels and big food boycotting!

Making Scarlett a tomato sandwich, I was out of Veganaise so I reached for what I thought was at least a "lesser evil" mayonaise that we had in the house from a "big food" company.  Made with Olive Oil, right?
  

Well, turning to the ingredients on back.. 1st ingredient Water.. 2nd Soybean Oil.. before the 3rd ingredient (and who knows exactly how much) Olive Oil.  GMO's are everywhere. If a product has un-organic soybean anything in it.. you are consuming them.  I think probably the scariest GMO'ed food of all.  Pretty much all processed foods contain some form of soy, if not the majority.
Lesson here (and nothing new) but I obviously needed a refresher.  You can't trust any front label.  Turn it around and maybe we can start turning our health back around. 

Speaking of turning things around.. here is something that might help make life a little easier when shopping.  

New App BUYCOTT Lets You Boycott Koch Brothers, Monsanto And More By Scanning Your Shopping Cart

Genius app.  Idea from a former Microsoft programmer.  I'll try not to hold that against her.  Buycott is a new app that will help us put our money where our mouth is.. and isn't that really what matters to Monsanto and these big food companies?  No one is hearing us while their products are flying off the shelves. 

The following is from Buycott's site: 

Have you ever wondered whether the money you spend ends up funding causes you oppose?

A buycott is the opposite of a boycott. Buycott helps you to organize your everyday consumer spending so that it reflects your principles.

Example: During the SOPA/PIPA debate in 2012, a number of companies pushed to pass legislation that reduced online freedom of expression, while other companies fought hard to oppose the legislation. With Buycott, a campaign can be quickly created around a cause, with the goal of targeting companies with a boycott unless they change their position, or buycotting a company to show your support.

When you use Buycott to scan a product, it will look up the product, determine what brand it belongs to, and figure out what company owns that brand (and who owns that company, ad infinitum). It will then cross-check the product owners against the companies and brands included in the campaigns you've joined, in order to tell you if the scanned product conflicts with one of your campaign commitments.

Sardines, a super food

Craving sardines tonight. Random, yes. Weird.. well, for most Americans under 50.  But not so weird, if you ever try them.  If you like tuna fish, this is an amazing alternative.  A powerhouse food, sardines are one of the most concentrated sources of the omega-3 fatty acids EPA and DHA, excellent source of vitamin B12 and rich source of vitamin D, phosphorus and protein.  Bone building and cancer fighting.. what's not to love or at least learn to. 

But like I said, I love them.   This salad gets to the table in under 10 minutes, start to finish.  And that is if you are slow. Pantry staple, easy on the budget.. a sustainable fish.  C'mon.. give it a try.  With a nutrition profile like this, aiming for 3 times a week is a good thing.  Soon, you'll be smearing them on crackers or flatbread or any bread you have on hand.. a touch of mustard makes this heaven for me.  Linguini tossed with sardines, olive oil, garlic and olives.. you can't go wrong.  This salad is a good beginner way to enjoy them.  And all the other ingredients are excellent health boosting. You have to feel good eating a salad like this. 

Sardine & Ceci (Garbanzo) Bean Salad

1 can of Ceci Beans (garbanzo) rinsed and drained
1/4 cup red onion, diced 
handful of fresh parsley, chopped
1 lemon, juiced
1-3 Tablespoons Balsamic Vinegar
S+ fresh cracked pepper to taste
1 tin of sardines in olive oil


In a bowl combine everything except the sardines.  Mix all together well and then add sardines, folding in gently. (I do them last, as I like to have some bigger chunks.. if you'd rather camouflage the sardines, mix them with everything else.  They kinda disintegrate in.)

I start with just 1 tablespoon of vinegar and add more if needed at the end. You don't want it to overpower but have a nice acid balance to the oily fish.  

Try these optional additions...

1 small clove of garlic, minced 
tomatoes, chopped
cucumber, chopped 
feta 
baby spinach (makes a great bed for this salad.. however, I usually need to add a drizzle more of balsamic vinegar.)
Sliced Avocado, dusted with sea salt 
olives
a squirt of yellow mustard 

The garlic is a health boost and you're already fishy already.. so why not?  The tomato.. a no-brainer and the cucumber adds some crunch.  The feta is a salty option that is amazing.  I know as a good Italian, I am never to add to cheese to pesce but here.. I think it's mediterranean Greek custom and it's good for me!  Briny olives just pair perfectly here.  And lastly, don't judge but I love mustard and sardines... so I always end up adding just a squirt on my plate to dip my fork in.  Ok, that's weird.   

ingredient round-up

at this point, it's ready to eat.

Anything more is extra.. and according to mood.

The Civil War didn't End Slavery

Every year women are trafficked to major sporting events to be sold as sex slaves. 

Powerful video of a creative way awareness was brought to thousands at a national sporting event in Atlanta, GA on the weekend of April 6th. 

We are in it to End It! How about you? 

Visit enditmovement.com for more details on how you can be in it to END IT. #enditmovement

Bean Salad

Three Bean Salad is a classic American dish.  My mom would serve it at family gatherings right there next to her potato salad.. hers sweetened with sugar, but being from the south, sugar is a key ingredient in almost everything.  The potato salad has a good helping. Sweet tea is a little tea with sugar.. did you know that? Yep, that is actually the recipe. 

Well, bean salad is simple enough to make and a few tweaks, healthy enough too.  Actually, very healthy.  An excellent source of protein. One of my daughter's most requested dishes. 

We love beans, they are a main staple of our weekly diet.  Little one has been eating them as one of her 1st finger foods, when her little digestion would allow.  Now, she often comes into the kitchen and asks for some cecis (garbanzo beans) and hot dog beans (kidney) and she wants them plain. Not even warmed up.  My kind of junk food. 

This recipe, I love to boost the garlic, vinegar, lemon and fresh herbs.. the bland, creamy beans are just crying out for that kick. The red onion does just that. I don't think it even needs the sugar that the original recipes call for. The grated sweet onion is also a crucial element for me.  It sweetens and also makes the recipe have a viscous texture that I love. Savory and delicious, super satisfying and did I mention easy? Pantry friendly, the only fresh ingredients are the lemon juice, parsley and onion.  

Bean Salad

1 can Red Kidney Beans, rinsed and drained
1 can Ceci Beans (garbanzo), rinsed and drained
1 can Pinto or Cannellini Beans, rinsed and drained

4 Tablespoons Apple Cider Vinegar
Juice of 1 lemon
2 T. Olive Oil
1 small sweet onion, grated (½ cup worth with juice)
1/2 red onion, small dice 
3-5 cloves of garlic, minced
1/2 teaspoon dried Thyme
1 teaspoon dried Oregano
4 Tablespoons fresh Parsley, chopped
1/2 Teaspoon Sea Salt
1/4 Teaspoon cracked Black Pepper

Mix all ingredients together in a large mixing bowl.  Taste and adjust seasoning. 
Recommended to let sit at least 20 minutes before serving. 

In the summertime, I like to add chopped fresh cucumber.  Gives a nice crunch. 

Minestrone & Parmesan Biscuit Bake

This was a recipe found in the beautiful pages of Martha Stewart Living (you can see it here)  I always save the magazines I really like and pull them out according to season, this one was from 2 years ago.  I happened upon this article on potpies and saw this minestrone. It looked amaze and pretty healthy.  The biscuits are the only thing that needed tweaking health-wise, but really a fabulous recipe. 

Basically, it is a simple minestrone soup that is finished in the oven with some biscuits that bake on top.  Time wise, it does take a bit of time.. making the soup.. then the baking.  BUT it is well worth it.  And you could easily make the soup one day and bake it the next, amaze for a dinner party or gathering.  The 1st time I made it, it was for girls movie night in.  I am pretty sure everyone took seconds, as I was very disappointed in the amount left-over! Hardly none!  This time, I doubled the biscuits and added more veggies.  Spread out in the largest baking dish I had, so that there would be plenty o' biscuits.  This is not necessary, unless you are a biscuit hoarder like me... I had enough for 6 extra biscuits that I baked at the same time on a baking sheet.  And they were perfect for breakfast with jam! 

Minestrone Parmesan Biscuit Bake

3 T. olive oil

3 leeks, white and pale green parts only, cut in half lengthwise and thinly sliced. (rinse well by emersion) 

4 garlic cloves minced

1 lb. butternut squash, peeled and cut into 1/2"  cubes (4 cups)

1can Cannellini beans, rinsed & drained 

1 jar whole, peeled Tomatoes 

1 bunch of Tuscan Kale, chopped

3 cups of Chicken stock

1 rosemary sprig

1/4 c. finely grated parmesan

1 parmesan cheese rind (about 3")

Sea Salt + Pepper

In a large pot or dutch oven, heat oil over med heat.  Cook leeks and garlic until tender, about 5 min.  Add squash, beans, tomatoes with juice, kale, stock, rosemary and parmesan rind. 

Bring to a gentle simmer. 

Cook, covered until veggies are tender.. about 20 minutes. 

Stir in grated parmesan cheese, season with salt and pepper to taste. Let cool.

Preheat oven to 375º  Meanwhile make topping.

To make Parmesan Biscuits…

2 cups whole wheat white (non-gmo) flour

2 t. baking powder (aluminum-free)

1 t. coarse sea salt

1 stick of cold unsalted butter, cut into small pieces

1 c. finely grated Parmesan cheese

1.5 c. heavy cream or buttermilk

In medium bowl…. Whisk together flour, baking powder and salt.

Cut in butter using a pastry cutter or just use your fingers (like me!) till small clumps form (pea-size).  Stir in cheese.  Add cream and stir with a fork until a sticky dough forms.  

Divide into 8 balls (about 1/2 cup each)

Pour soup into an 11x13 baking dish.  Top with dough balls and brush with cream.  

Bake until topping is golden and filling is bubbly. (about 55 min.)  If biscuits darken too quickly.. tent with foil. 

Always ugly but really delicious Pancakes

Ever hear of the pancake gods?   Every time I make pancakes, the 1st one gets sacrificed up. No matter what I do, the 1st one is just a mess. So, it is a ritualistic offering to the pancake gods... and the rest turn out just fine. 

This recipe is my all-time fav for classic pancakes.   Easy and turns out great every time. Except for that 1st pancake.  But that might just be me.    

Simply Perfection Pancakes

2 large eggs
1 1/4 cups coconut milk (unsweetened)
3 tablespoons melted butter or coconut oil
1 1/2 cups white whole wheat flour (non-gmo)
1/2 teaspoon sea salt
2 teaspoons baking powder (aluminum-free) 
2 tablespoons maple sugar or sweetener of your choice. (We like 1 T. honey or agave, too)

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or oil.

2. Whisk the dry ingredients together.

3. Gently and quickly mix the dry ingredients into the wet. Don't overmix! 

4. Let the batter rest for at least 15 minutes, while the griddle is heating; it will thicken slightly.

5. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

6. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

To cut down on the amount of syrup needed, we add fruit to our pancakes.  Try the following, we love it! 

• sliced banana .. add to pancakes when in the pan.  
• grated apple .. add to batter, folding in gently.  + touch of cinnamon is yummy here
• frozen blueberries or huckleberries .. add to pancakes when in pan.

makes about 1 dozen large (4 1/2") pancakes