Yum Alert

[yum-alert-blog]

To make things easier on myself

I have moved Hello-Delicious to a new location and will be transferring over all posts.

I REPEAT: THIS BLOG IS BEING DEACTIVATED SOON

As soon as all of the recipes are moved over form here, this blog will be deleted. So if you don't want to miss out on new recipe updates, etc, please unfollow this blog and refollow the new Hello Delicious! blog.

You can find the new Hello-Delicious here!

[yum-alert-blog]

Ham and Cheese Soft Pretzel Bites

Ingredients: 1 package (1/4 oz) active dry yeast (or instant yeast) 2 Tablespoons plus 1 teaspoon packed brown sugar, divided 1/4 cup warm water (110-115 degrees F) 1 cup warm milk (110-115 degrees F) 2 1/2 to 3 cups flour 1/2 cup finely chopped ham 1/2 cup shredded cheese of choice 6 cups water 4 teaspoons baking soda 4 Tablespoons unsalted butter, melted 1-2 Tablespoons coarse salt

Directions: Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.

Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400F.

Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.

Bake until puffed and golden-brown, about 15 minutes.

Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.

[findvegan-blog]

[yum-alert-blog]

Grain Free Gingerbread Protein Pancakes

Ingredients: 2/3 cup non-dairy milk 1 flax egg (1 tbsp freshly ground flax + 3 tbsp water) 1 tablespoon blackstrap molasses 1 tablespoon chia seed 1 teaspoon gluten-free pure vanilla extract 2 tbsp unrefined cane sugar or Palm Sugar 2/3 cup chickpea flour 1 teaspoon gluten-free baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/8 teaspoon ground cloves

Directions: Combine almond milk and chia and allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.

Preheat a small non-stick pan on medium-low heat for 2 minutes.

Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients. Stir until just mixed.

Pour 1/4 of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden. Flip and allow to cook for another 1-2 minutes. Place completed pancake on cooling rack and repeat with remaining batter.

Serve with melted coconut oil, maple syrup, chopped apple and pecans.

[yum-alert-blog]

Pesto and Provalone Terrine

Ingredients: 1  8-ounce package cream cheese, softened 1/2  cup purchased basil pesto or dried tomato pesto 6  slices thinly sliced provolone cheese (about 6 oz.) Fresh basil leaves (optional)

Directions: Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.

In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.

To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves.

Makes 24 to 28 servings.

[yum-alert-blog]

Quick and Easy Chicken Pesto Minestrone

Ingredients: 4 cups baby spinach 1 cup fresh basil leaves 1/4 cup slices almonds (or whole) 3 cloves garlic, chopped 1/4 cup freshly grated parmesan cheese, plus more for garnish 1/4 cup extra-virgin olive oil pinch of coarse salt and freshly ground pepper 5 cups chicken stock 1 cup small pasta shells 1 rotisserie chicken, shredded 2 roma tomatoes, chopped 1/2 bunch asparagus, ends trimmed and sliced into 1-inch pieces

Directions: Toss the spinach, basil, almonds, garlic, parmesan, salt and pepper into a food processor. With the motor running, add the oil in a thin stream, until you get a pesto consistency.

Bring the chicken stock to a light boil. Add the pasta shells and cook 1 minute. Add the chicken, pesto, tomatoes and asparagus. Simmer another 5 minutes until the pasta is al dente and the asparagus is crisp-tender. Season to taste.

When done, ladle the soup into bowls and serve with more cheese on top.

Makes 4 servings.

[yum-alert-blog]

Roasted Brussel Sprouts with Barley and Cranberry

Ingredients: 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts) 1 tablespoon olive oil Salt 2/3 cup fresh cranberries (or 1/3 cup dried cranberries) 1/3 cup crumbled Gorgonzola or goat cheese 1/3 cup freshly toasted pecans 1 1/2 cups cooked barley, reheated 1 tablespoon maple syrup, or more to taste 1 tablespoon balsamic vinegar, or more to taste

Directions: Preheat your broiler.

Set a 12-inch cast iron skillet over medium-high heat on the stove. Let it heat up for two to three minutes. It should be so hot that a few drops of water sizzle and quickly disappear after contact.

In a medium sized bowl, toss the prepared Brussels sprouts with olive oil and salt. Toss well, so that the sprouts are evenly coated in a thin layer of oil.

Once the pan is hot, dump the sprouts into the pan and quickly rearrange them so the flat sides are face down. Let them cook for two minutes.

Toss the fresh cranberries into the pan and transfer the pan to your broiler. The pan will be heavy and hot so use oven mitts and be careful! Let the Brussels broil for about three minutes. Check the sprouts for doneness—their tops should be a little browned and the bottoms caramelized. How long you should leave them in there depends on your preferences and your oven. The cranberries should have started popping by now; set the hot pan on your stovetop for a couple of minutes while you reheat the barley.

Toss the warm barley, sprouts, cranberries, cheese and pecans in a bowl and drizzle with balsamic vinegar and maple syrup. Season with salt, divide into smaller bowls, and enjoy!

[yum-alert-blog]

Morning Energy Egg Muffins

Ingredients: 6 eggs 1/2 cup whole milk 1/4 teaspoon (tsp) salt 1/8 tsp pepper 1 cup low-fat or fat free shredded Cheddar cheese (4 ounces) 1/2 cup chopped zucchini 1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper 2 tablespoons chopped red onion

Directions: Preheat oven to 350 degrees Fahrenheit.

Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well.

Spoon evenly into 12 lightly sprayed muffin cups, about 1/4 cup each.

Bake until just set, 20--22 minutes. Cool on rack 5 minutes. Remove from cups and serve warm.

Makes 12 mini egg muffins.

[yum-alert-blog]

Broccoli and Cheddar Chicken Braid Loaf

Ingredients: 2 cans Pillsbury Original Crescent Rolls 2 cups chicken chunks, cooked 2 cups cheddar cheese 2 cups broccoli, frozen, steamed and chopped 1/2 cup light mayonnaise 1 egg yolk fresh rosemary

Directions: Preheat oven to 375 degrees F

On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough.

In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.

Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top. Bake for 28 – 30 minutes until golden brown.

[yum-alert-blog]

Honey Sesame Chicken

Ingredients: 12 oz   chicken breast, cut into bite sized pieces 1 tbsp light soy sauce 1 tbsp cooking wine 1/2 tbsp sesame oil 1 tsp sugar 2 tbsp flour 1 tbsp cornstarch 1/2 tsp salt 1/4 tsp pepper

1 tbsp sweet chili sauce 2 tbsp tomato ketchup 1-2 tbsp honey 1 tbsp oyster sauce 2 tbsp light soy sauce 1/4 cup water 1 tbsp toasted sesame seeds

Directions: Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour.  Mix flour and cornstarch and place in a large ziploc bag.  Drain chicken and add to flour mixture.  Shake gently to coat.  Fry in hot oil (350 degrees) until golden brown.  Drain on paper towels.

To make sauce, mix chili sauce, ketchup, honey, oyster sauce, soy, sauce and water in a medium sauce pan.  Bring to a boil then simmer until sauce begins to thicken.  

Toss sauce with chicken pieces, sprinkle with sesame seeds and serve.

Servings: 4

[yum-alert-blog]

Pumpkin Pie Bars

Ingredients: Hazelnut Shortbread: 1/2 cup raw unpeeled hazelnuts 1 cup all purpose flour 1/4 teaspoon kosher salt 1/2 cup unsalted butter, room temperature 1/2 cup light brown sugar 1/2 teaspoon pure vanilla extract

Pumpkin Filling: 2 large eggs 1 - 15 ounce can pure pumpkin (2 cups) 3/4 cup light brown sugar 1/2 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 teaspoon kosher salt 1 1/2 cups heavy cream 1 tablespoon granulated white sugar

Directions: Preheat oven to 350 degrees F and place the rack in the center of the oven. Line the bottom and sides of a lightly buttered 9 x 13 inch (23 x 33 cm) baking pan with a 22 inch (56 cm) long piece of aluminum foil that has been buttered and floured.

Place the hazelnuts on a baking sheet and bake for approximately 15 minutes or until brown and fragrant and the skins are starting to peel. Remove from oven, place the hot hazelnuts in a clean dish towel, roll it up, and let the nuts 'steam' for about five minutes. Then briskly rub the nuts to remove most of their skins. Set aside to let the nuts cool and then coarsely chop.

Place the chopped hazelnuts, flour, and salt in the bowl of your food processor fitted with a metal blade. Process the mixture until the hazelnuts are finely ground.

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy (2 - 3 minutes). Beat in the vanilla extract. Add the flour mixture and beat until a soft dough forms. Press the dough evenly and firmly onto the bottom of the foil-lined pan. Bake for about 15 minutes or until the shortbread is set and beginning to brown around the edges. Remove from oven and place on a wire rack.

Meanwhile, in a large bowl, whisk the eggs. Add the pumpkin, sugar, vanilla extract, spices, and salt and whisk to combine. Gradually stir in the cream. Pour the filling over the pre baked crust and bake for about 30 - 35 minutes, or until the filling is set in the center. Remove from oven and place on a wire rack to cool.

Run a knife around the inside edges of the pan. Lift the pumpkin bars from the pan by holding onto the edges of the aluminum foil. Place on a cutting board, peel back the aluminum foil, and cut into 32 bars. The bars can be covered and refrigerated up to three days. Serve chilled or at room temperature.

Makes 32 pumpkin bars

[yum-alert-blog]

Eggplant tofu Curry

Ingredients: 3 tablespoons vegetable oil 1 medium onion, sliced 5 cloves garlic 1 3-inch piece ginger, peeled 1 jalapeno pepper (remove seeds for less heat) 1 14-ounce can whole plum tomatoes 2 Japanese eggplants, cut into 3/4-inch pieces 1 teaspoon curry powder 1 14-ounce can unsweetened coconut milk 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry 3 cups spinach Kosher salt and freshly ground pepper Rice, for serving (optional)

Directions: Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl.

Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper.

Serve with rice, if desired.

Makes: 4 Servings

[yum-alert-blog]

Lamb Meatballs in Spicy Eggplant Tomato Sauce

Ingredients: 1 eggplant, cubed 2 tablespoons olive oil salt and freshly ground black pepper to taste 1/3 cup finely minced onion 1 pinch crushed red pepper flakes, or to taste 1 1/2 cups chicken broth 1 cup marinara sauce

1/4 cup plain dry bread crumbs 1 large egg 1 1/2 tablespoons Greek yogurt 1/4 cup finely minced onion 4 cloves garlic, finely minced 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1 pound ground lamb cayenne pepper to taste 1 tablespoon chopped fresh mint

Whole wheat Fettuccine noodles

Directions: Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mats.

Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.

Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes. Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.

Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes. Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture. Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.

Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.

Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.

While sauces is thickening, bring a post of salted water to a boil and cool fettuccine noodles until done. Remove thickened sauce from stove and poor with meatballs over pasta. Garnish with chopped fresh mint and serve.

Makes: 4 servings.

[yum-alert-blog]

Eggplant Parmesan Pizza

Ingredients: 1 small eggplant, (about 12 ounces) Yellow cornmeal, for dusting 1 pound Easy Whole-Wheat Pizza Dough, or other prepared dough 3/4 cup prepared marinara sauce 2 tablespoons chopped fresh basil 1 medium clove garlic, minced medium clove garlic, minced 3/4 cup thinly shaved Parmigiano-Reggiano cheese, (see Tip)

Directions: Place your pizza stone or baking sheet on a bottom rack in your over and preheat to 450 degrees Fahrenheit.

Cut eggplant into 1/2-inch thick rounds. Grill, turning once, until marked and softened, 4 to 6 minutes. Let cool slightly, then thinly slice into strips. Reduce heat to low.

Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.

Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.

Makes: 4-6 Servings

[yum-alert-blog]

Eggplant and Prosciutto Rollatini

Ingredients: 1 eggplant, peeled and cut lengthwise into 1/4 inch slices 1 egg, beaten 1 cup Italian seasoned bread crumbs 2 tablespoons olive oil 1 cup ricotta cheese 10 slices prosciutto 14 ounces Tomato and Basil Sauce 2 cups shredded mozzarella cheese

Directions: Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour pasta sauce over the rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned. Remove from oven and serve.

Makes: 4 servings

[yum-alert-blog]

Eggplant Pomodoro Pasta

Ingeredients: 2 tablespoons extra-virgin olive oil 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes 2 cloves garlic, minced 4 plum tomatoes, diced 1/3 cup chopped pitted green olives 2 tablespoons red-wine vinegar 4 teaspoons capers, rinsed 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 teaspoon crushed red pepper, (optional) 12 ounces whole-wheat angel hair pasta 1/4 cup chopped fresh parsley, or basil

Directions: Put a pot of water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Makes: 6 Servings

[yum-alert-blog]

Low Calorie Pumpkin Cream Cupcakes

Ingredients: Batter: 1 1/2 Cup No Sugar Added Pureed Pumpkin 1/2 Cup Unsweetened Applesauce 1 Whole Medium Egg 3 Medium Egg Whites 1 2/3 Cup Whole Wheat Flour 1 Cup unrefined cane sugar  1 Tsp Baking Soda 1 Tsp Ground Cinnamon 1 Tsp Ground Nutmeg 1 Tsp Pumpkin Pie Spice

Cream Filling: 4 Oz Fat Free Cream Cheese 1/2 Cup unrefined cane sugar 1 Tsp Whole Wheat Flour 1 Egg White 1/2 Tsp Vanilla Extract

Directions : Preheat oven to 350

In an a electric mixer mix eggs, pumpkin, and apple sauce together until smooth. Slowly add in dry ingredients and mix until smooth. 

Remove batter from mixer and clean for cream.

Add all cream ingredients into mixer and combine on medium until smooth and creamy.

Place liners in a cupcake pan. Scoop 1/3 cup of batter, pour half into a liner and add 1 tbsp of cream on top, then pour the rest of the batter on top.  (For each cupcake: 1/3 batter and 1 tbsp cream)Repeat 12 times.

Bake for 20-25 minutes or until the toothpick comes out clean. Let cool

Makes: 12 Servings

[yum-alert-blog]

Japanese Inspired Almond, Coconut and Spinach Salad A Hello-Delicious! Original Recipe

Ingredients: 1/2 Package Blue Diamond Wasabi and soy almonds 1/4 a cucumber, peeled 1 1/2 - 2 cups thinly shredded fresh spinach 1/4 cup Coconut cream 1/4 tbsp Sugar 3 tbsp Coconut Mayonnaise (additional recipe) Shredded coconut 

Directions: Wash spinach and cucumber and pat dry. Remove stems and shred spinach into smaller portions. Place in bottom of bowl. Cut about 1/4 a portion of the cucumber, or desired amount, peel and cube into small pieces. Place on top of spinach.

Take 3 tbsp Coconut mayo (or you can use regular store bought, but I've been trying out this beautiful recipe for home made coconut mayo and finally perfected it and decided to give it a whirl with this recipe) and mix with about 1 tbsp shredded coconut, 1/4 tbsp sugar, and 1/4 tbsp coconut cream. Mix well and use as dressing for salad.

Top with halved Wasabi and soy flavored almonds, and enjoy.

Makes 1-2 servings.