NuM NuM

I'm not much of a "gadgety" type of person but this brownie pan was a must-have. Everyone knows the best part of brownies are the corner and edge pieces! Well, at least that's my favorite part, so this was a great gift for moi.

So I'm guessing you're probably wondering what in the world these brownies are all about. Black beans...brownie...say what?! First, I must make a disclaimer: this is not your average brownie and you shouldn't try to trick anyone by telling them it's a regular brownie because they'll think your baking skills absolutely suck. The texture gives the brownie away and some people may not like it. But, if you're like me and enjoy glutinous desserts but also love trying new things, give this one a try. These brownies are a healthy spin to your standard fattening, delicious, high caloric brownie and would be a great gift to give someone who is watching their weight. I'm not guaranteeing they'll taste anything like those brownies we all know and love, but they're a nice healthy alternative. I would designate these more of a "chick's" brownie - meaning probably only women will like them. I fed one to lobster and he was not a fan. Well...his first bite he said, "mmmm" which turned into a "...hmmmmm??" (damn, the bean taste must have kicked in) Then his "hmmm" turned into a funny face and a...."eh, not so much." I tried them out on the rest of the family and the sister-in-law and "G" White Man weren't jumpin' for joy either - but the rug-rats (niece and nephew) loved them, so this would be a great treat for kids. They get chocolate AND vegetables all in one bite - what parent wouldn't love that?!

So if you end up giving this recipe a try, just know that the texture of the brownie actually improves the longer it sits and tasted better the next day. But if you really open your mind and embrace the brownie for its "beany-ness" (don't think that's a word) they are a healthy tasty treat. But, if you really want to hide the taste even more, eat this with a scoop of vanilla ice cream and it'll make it all better. Be brave...try it and let me know whatcha think.


Black Bean Brownies
9 servings = 164 calories per slice
Adapted from here

• 1 can black beans, drained and rinsed
• 3 eggs
• 3 tablespoons oil (I substituted half the amount with unsweetened apple sauce)
• 4 tablespoons cocoa powder (Hershey's unsweetened cocoa)
• 1 teaspoon vanilla
• 3/4 cup sugar
• a pinch salt

Instructions:
Preheat oven to 350F.
Pour drained beans into a blender, set on puree and blend until smooth. Add in the rest of the ingredients and continue blending until evenly mixed.
Pour bean mixture into a greased 8 by 8 pan. Bake in oven for 30 minutes, or until toothpick placed in the center comes out clean.
Let them cool and enjoy.

**I baked mine in the brownie maze pan and they only took 15 minutes.

Today I made myself a healthy fruit and yogurt parfait. I couldn't tell which one I was more excited about - eating the parfait or just the idea of making something in my cute new glasses. Ain't it perrrrty?! It's like whatever you make automatically looks yummy and fancy. I have great plans for these little guys...de-constructed tiramisu, strawberries and creme, hot fudge sundaes...nummmmm! I'm getting hungry just thinking about the endless possibilities.

Today they were used to make me breakfast. I filled each layer with a little bit of Special K cereal, topped with greek yogurt, sliced strawberries and drizzled with honey. After you finish the first layer keep building until you get to the top - grab a fork and dig in.

Other suggestions could be:
- strawberries with sour cream mixed with brown sugar
- angel food cake topped with strawberry or blueberry sleury
- holding vessel for cobbler with ice cream

Asian vinaigrette
3 to 4 servings
Courtesy of the father-in-law

2 tbs seasoned rice wine vinegar
2 tbs extra virgin olive oil
1 tsp minced garlic
1 tsp dijon mustard
S&P to taste
few drops of soy sauce to taste

Directions
Mix all the ingredients together and season to taste with S&P and soy sauce. Vinaigrette should taste fairly acidic and salty since they have to dress and flavor the greens. Make sure after you clean your greens they are dry and not wet so the dressing can adhere to them.

I've been on a healthy eating kick lately and this recipe was light, refreshing and hit the spot. The fish in my mind somehow makes up for the strawberry-rhubarb crumble I've had everyday for the past three nights. Luv it when I can justify things in my mind - as I dig into another bite while I'm typing this.

I decided to make this recipe because the ingredients sounded so interesting. Kiwi and cilantro blended together - how could that be good, right? But it was. It tastes very similar to salsa verde or chimichurri but more complex since it's sweet and spicy. This sauce would be great over chicken or meat as well. A good variation on this dish would be to eat all the components together wrapped up in a taco. But if you're watching your carbs, this was equally delicious without the starch. The succotash was really flavorful too and tastes like you're eating something straight from the farmer's market. Overall, this meal was yummy, healthy and delightful.


Tilapia with Fresh Cilantro Kiwi Chutney
Adapted from Bon Appetit
4 servings

1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk* (I used Taste of Thai Lite Coconut Milk)
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chile (I used half a jalapeno with a little bit of the seeds)
4 6- to 7-ounce mahi-mahi fillets
Ground cumin
1 tablespoon extra-virgin olive oil

Preparation
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. If chutney is too spicy, add more pureed kiwi and sugar. Sprinkle fish with salt, pepper, and cumin. Heat oil in cast iron skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.

*Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

***If you'd like the recipe for the succotash salad, click here

The other day I went to lunch with a friend and had a super yummy sandwich. We went to this new restaurant in Marina Del Rey called Mendocino Farms. It's a cute little place where they have tons of different, creative sandwiches and salads. I absolutely love sandwiches and could eat them all day everyday and this one in particular was delicious. Of course since I love all things sweet and salty, that's exactly what the flavors of this sandwich are. You get the saltiness from the prosciutto, the sweetness from the balsamic and honey and the cheese melts beautifully and holds the sammie together. If you've never had Havarti cheese before, it's similar to string cheese but the flavor is much richer. Although my sammie didn't taste as good as the one I had at the restaurant, it was a tasty "knock-off" and satisfied my craving.

**The basil pesto was also a new recipe I tried and the flavors were great. I substituted pistachios for the pine nuts and it gave the pesto a different taste then your standard pesto. The spread was great in the sammie and would be delicious as a sauce over pasta as well. Next time I'll make a big batch and freeze it for a quick weeknight meal.
**You can freeze extra pesto in ice cubs trays. When ready to use, remove them from the freezer and defrost over night in the fridge.


Basil Pesto Sauce
Adapted from Cooking Light
Makes 1/2 cup serving

• 2 tbs pine nuts (I used roasted salted pistachios)
• 1 1/2 garlic cloves
• 2 cups loosely packed basil leaves (about 2 ounces)
• 2 tbs extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation
1. Heat a small skillet over medium heat. Add nuts to pan; cook 4 minutes or until lightly toasted, stirring constantly. Remove from pan.
2. Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and pepper; process until blended, scraping sides occasionally. Spoon into a bowl and fold in cheese.
*The sauce tasted great even without the cheese so I'm betting you could even omit that if you're watching your calories.


Prosciutto and Chicken Sandwich
Created by NuM NuM
1 serving

Oroweat Sandwich Thins
Prosciutto di Parma
Cooked chicken - dark or white meat
Basil Pesto
Balsamic Vinegar
Honey or any kind of sweet preserves or jam
One slice of Havarti Cheese

Directions
Slice cheese in half. Spread pesto sauce on one side of bread and top with one slice of the cheese. Shred chicken breasts and layer on top of cheese. Next add prosciutto di parma and drizzle with a good amount of honey. Drizzle balsamic vinegar over other half of sandwich thin then top with remaining slice of cheese and top the bread over other half of the sandwich. Heat a skillet to medium-low and place sandwich on dry skillet. Place a heavy pot or skillet on the sandwich to weigh it down so it becomes a hot melty panini. Toast each side of bread for about 3-4 minutes per side until cheese is melted and bread is nice and toasty.

This salad was quite tasty and made for a healthy, delicious light dinner. I love finding recipes that make you feel like you're actually eating something healthy. While I do love a good mac 'n cheese, I hate the bloated after effects and the food coma that follows. I really enjoyed the flavors in this dish and it was a little spicy from the cayenne too. I made this salad a few hours in advance so the flavors could marry together and it tasted even better the next day. Since you can make this dish ahead of time, it would be a great dish to serve to company or take to a potluck.

This was my first time cooking quinoa and it cooked up in no time at all. If you've never had quinoa before, it has the same consistency as couscous and is very nutritious, full of protein and gluten free. The original recipe called for barley but I only had quinoa in my pantry, so that's what I used. But I bet this would taste even better with barley or farro since they have a nice crunchy and nutty consistency. Since the quinoa is very soft and the vegetables were roasted, everything was pretty mushy so I added a 1/4 cup of diced jicama and cucumbers for some crunch - just in case you substitute with quinoa like I did.


Mediterranean Eggplant and Quinoa Salad
Makes 2 large servings (main course) or 4 (side dish) servings
Adapted from Epicurious

3/4 lb eggplant, cut into 1/2-inch cubes
6 oz zucchini, cut into 1/2-inch cubes
Olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped scallion
3/4 teaspoons ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne, or adjust to taste
1/2 cup quinoa
1 cup chicken broth
1 tablespoons fresh lemon juice
1/2 garlic clove, minced
1/8 teaspoon sugar
1/2 cup roma tomatoes – seeded and cut into1/2 inch cubes
1/4 cup thinly sliced red onion, rinsed and drained if desired
1/2 cup bell pepper cut into 1/2-inch cubes
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/4 to 1/2 cup crumbled feta or ricotta salata

Directions:
Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Toss eggplant and zucchini with oil, salt, and pepper in a bowl, then spread in shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 bowl and cool.
Cook quinoa: Heat 1 tablespoons oil in a heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add quinoa and cook, stirring until well coated with oil, 2 minutes more. Add broth bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed for about 15 minutes.
Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoons oil in a large bowl. Add quinoa, roasted vegetables, and remaining ingredients along with cheese to bowl with dressing and toss until combined well.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

I'd always heard about strawberry rhubarb desserts but never had the opportunity to try one until last week. After my first bite I quickly became a fan of rhubarb and knew I wanted to re-create it at home. Fridays are always a great night to make desserts since lobster and I can relax and this was a no fuss dessert that came together fast. It came together fast and it was eaten very fast by moi b/c it was delicious! The taste reminded me very much of the flavors of a lemon tart. Sweet and tart all at the same time in one bite. I think this dessert is even better then a lemon tart because you get to eat it with ice cream. The cobbler is piping hot when it comes out of the oven and you take a bite along with the cold ice cream and it's just heavenly....num! My mouth is salivating just thinking about it. If you like sweet and tart desserts then I would definitely give this a try. It's also the perfect dessert to entertain with since you can make it before guests arrive and pop it in the oven right when you sit down to eat.


Strawberry-Rhubarb Crumble
Adapted from here
Yields 6 to 8 servings.

For the topping:

1 1/3 cup flour

1 teaspoon baking powder

3 tablespoons sugar

3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)

Zest of one lemon

1/4 pound (1 stick or 4 ounces) unsalted butter, melted –

For the filling:

1 1/2 cups rhubarb, chopped into 1-inch pieces

1 quart (4 cups) strawberries plus a few extras, hulled, quartered

Juice of one lemon

1/2 cup sugar

3 tablespoons cornstarch
Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish)
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.