Search My Recipes

Saturday, April 30, 2011

Make Your Own...

4 Cups old-fashioned oats
1 Cup All-bran cereal
1 Cup wheat germ
1 Cup nuts and/or seeds (such as almonds, walnuts and sunflower seeds)
1/4 Cup brown sugar
1 TSP cinnamon
1/4 Cup honey
1/2 Cup vegetable oil

I love granola, and I always keep a stash in my pantry.  I pour it over yogurt or eat as a cereal with milk for breakfast, or I eat it right out of the package as a snack.  Not only are most packaged granolas loaded with sugars, they can also be pricey.  Making your own granola is not only easy, but it also allows you to control the sugar and the ingredients.  I've seen dozens of different recipes, but I chose this recipe from since it didn't have a huge list of ingredients.  I just used almonds and a pinch of cinnamon, but the fruit and nut flavor combinations here are endless.  This recipe makes A LOT, so I will be in sweet, crunchy heaven for the next few weeks.     

Pre-heat oven to 350 degrees.  Toss all the ingredients together in a large bowl.  Spread the mixture onto an ungreased baking sheet. Bake  for 15-30 minutes, making sure to stir every 3-5 minutes to prevent burning or sticking. The granola is done when it turns golden brown. Stir immediately, then let cool on the pan.  Store in a sealed container. 

Avocado Popsicles
1 Avocado
1/4 Cup cocnut milk
1/4 Cup cream
1/4 Cup sugar
Pinch of salt
Popsicle mold

One of the best culinary purchases I made last summer was a popsicle mold.  Popsicles are the perfect summertime snack, and by making your own you can control the sugar and the ingredients.  I couldn't wait to try this unique recipe from Yum Sugar, since I have been obsessing over avocado-based desserts lately.  Sounds weird, but if you like avocados, you'll love these.  I used light coconut milk and 1% milk to lighten these up, but they are still pretty rich and creamy. 

Cut the avocado flesh into cubes and add to a blender with the coconut milk, milk, sugar and salt.  Blend until smooth, adding more liquid if needed.  Pour into molds and place in the freezer.

Tuesday, April 26, 2011

"Boujie" Burgers and Fries

"Boujie" Burgers
10 OZ ground turkey
1/2 TSP (scant) salt
1/4 TSP ground black pepper
1 TSP of herbs such as rosemary, oregano and thyme
8 OZ of mushrooms, sliced
1/4 Onion, sliced
Thin slices Gruyère cheese
2 English muffins, toasted

Truffle Fries
1 Large potato
1 TSP white truffle oil
1/2 TSP sea salt
1/4 TSP fresh ground pepper
Thyme leaves for garnish

The weather has been pretty crazy lately. Freezing one minute, warm and humid the next, then pouring rain and whipping winds. But the sun is shining today, so that means the line at Shake Shack is going to be a mile long. A burger with hot fries sure would be good for dinner, but I'll skip the line and make my own! I'm calling my dish "boujie" because it's low-brow fare that's dressed up with high-brow flavors. I finally splurged on some white truffle oil, and I just couldn't wait to use on potatoes. These herb-infused burgers wouldn't be complete without the finest of all Swiss cheeses - Gruyère.

Preheat oven to 425 degrees. Scrub the potatoes and cut into fries. Toss on a baking sheet with truffle oil, sea salt and fresh ground pepper. Bake for 25-30 minutes. Sprinkle with fresh thyme leaves.

Side Note: I had 3 large potatoes, but I didn't want to end up with a mountain of fries (I would eat them all)! I discovered a neat trick on on how to make your own frozen fries. Par-boil the extra potatoes in salted water, then drain thoroughly. Arrange in a single layer on a sheet pan, and place in the freeze until solid. Place into freezer bags. Any time you're in the mood for fries, just pop in the over for 20 minutes!

While the fries are in the oven, mix turkey, salt, pepper and herbs in a bowl. Shape into 2 patties (or 3-4 patties, if you like yours smaller). Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onions, season with salt and pepper. Sauté until caramelized. Set aside and keep warm. Wipe the pan clean and heat more oil. Cook turkey patties until brown on bottom, about 4 minutes. Flip and cook until patties are cooked through, about 4 more minutes. Place burger on toasted English muffin, top with mushrooms and Gruyère. Serve with fries and an arugula salad.

Sunday, April 24, 2011

Easy Entertaining

Onion Gruyère Tarts
1 Sheet of puff pastry, thawed
2 Spanish onions, sliced thin
1 TBS butter
1/2 TSP salt
1 Cup grated gruyère cheese
2 TBS thyme leaves
1 Egg, beaten

Coconut Macaroons
2/3 Cup flour
1 Bag sweetened coconut
1 14 OZ can condensed milk
1/4 TSP sea salt
1 TSP vanilla extract
Dark or milk chocolate chips

Happy Easter! For my family's holiday celebration I decided to bring an appetizer and dessert, but I needed something that would be portable and simple to put together. Both of these recipes are incredibly easy and versatile, and they are perfect for any type of celebration or get-together. Did I mention that they will trick everyone into thinking you slaved in the kitchen for hours?

For the tarts, make sure to thaw out the puff pastry 20 minutes prior to baking. Heat oven to 375 degrees. Heat oil and butter in a large sautè pan over medium-low heat. Add the onions and a pinch of salt. Cook until caramelized (about 15 minutes). Roll out the pastry dough and cut into 2-inch circles or squares (you can also make one big tart), handling the dough as little as possible. Chill until ready to bake. Coat the pastry with egg wash, then top with gruyère, onion and a couple of thyme leaves. Bake for 15 minutes, or until pastry is puffed-up and lightly browned.

For a macaroons, turn down the oven to 350 degrees. Mix the flour, coconut and salt in a large bowl. Stir in condensed milk and vanilla. Using an ice cream scoop, scoop the batter onto a parchment-lined baking sheet. Bake for 15 minutes, or until tops begin to brown. For an added sugar rush, melt chocolate chips in a double boiler or microwave in a microwave-safe bowl. When macaroons are cooled, dip bottoms into the chocolate or drizzle chocolate on top and let set.

Saturday, April 23, 2011

Hungry Yuppie Special

Buckwheat Pancakes
1 Cup buckwheat flour
1/4 TSP baking soda
2/3 TSP baking powder
1 TBS brown sugar
Pinch of sea salt
1 1/4 Cup milk
1 Egg
1 TBS butter, melted

It's just one of those Saturday mornings - dark, gloomy and rainy. This calls for a warm and comforting breakfast. My hungry man special is a much healthier version with buckwheat pancakes and turkey bacon.

Mix the flour, baking soda and powder, sugar and salt in a large bowl. Melt the butter in a sauce pan and let cool. In a separate bowl beat the milk and the egg together. Whisk in the butter. Slowly add the wet ingredients into the dry and stir until just combined. Heat a pan with butter and cook the pancakes in batches while you prepare the bacon and eggs. Serve immediately with maple syrup.

Wednesday, April 20, 2011

From The Hungry Yuppies Test Kitchen

Stir-Fry Wraps
8 OZ steak
1 TSP sesame oil
2 TBS soy sauce
2 Cloves garlic, crushed
2 TBS vegetable oil, divided
1 Small onion, sliced thin
1 Cup broccoli, chopped
Salt and pepper
1 TBS sambal oelek or chili paste
2 TBS tomato paste
Whole wheat wraps

I was planning to make a beef and broccoli stir-fry for dinner, but I only had thin-sliced sandwich steaks on hand. That's when I had a brilliant idea...Why not turn a stir-fry into a sandwich? Or better yet, a healthy low-carb wrap sandwich? I wasn't quite sure how it would turn out, or if Rich would approve of my creation, but there have been many great dishes born out of experimentation.

In a shallow dish combine sesame oil, soy sauce, crushed garlic cloves and fresh cracked pepper. Slice steak into thin strips and marinate for 30 minutes.

In the meantime, bring a pot of salted water to a boil. Cook broccoli for 2-3 minutes or until crisp-tender. Shock in an ice bath to stop the cooking process. Chop, and set aside. Heat the wraps and keep warm.

Heat a sauté pan over medium-high heat with 1 TBS of the oil. Cook the steak until just about done, remove from pan and set aside.

Wipe pan clean and heat 1 more TBS of oil. Sauté the onions with a pinch of salt and cook until they begin to caramelize. Add the broccoli and sauté for 1 minute. Add the steak, sambal and tomato paste and cook for 2 minutes more. Spoon mixture into wheat wraps and enjoy.

The Verdict: Hungry Yuppie approved! Perfect for a light dinner or a healthy lunch. The key is the sambal sauce for just the right amount of heat. You can also add rice to this to make an Asian-inspired burrito.

Monday, April 18, 2011

Indian Potatoes with Peas and Cauliflower

Indian Potatoes with Peas and Cauliflower
2 TBS vegetable oil
1 Small onion, diced
1 LB potatoes, peeled, cut into 1/2-inch pieces
2 Cloves garlic, minced
1 TBS fresh ginger, grated
4 Cups cauliflower florets, cut into bite-size pieces
1/2 TSP salt
1/2 TSP ground turmeric
1/4 TSP chili powder
1/4 TSP paprika
1/2 Cup water
1/2 Cup fresh peas

I'm no vegetarian, but I sure do love my veggies. I don't remember ever being adverse to spinach or broccoli when I was growing up like most kids were. I guess I was lucky to have my very own garden in my backyard with pesticide-free lettuce, fresh tomatoes, zucchini, peppers, peas, and much more.

Indian flavors are a great vehicle for going veg for dinner since bold flavors help make a meatless main more satisfying. This Epicurious recipe calls for turmeric and paprika, but I'm using my spices from Morocco for an extra punch of flavor (I still have no idea what the contents are, all I know is that it's delicious).

Heat oil in large nonstick skillet over medium heat. Add onions and potatoes; sauté until potatoes are lightly browned, about 3 minutes. Mix in cauliflower peas, garlic, ginger, salt, and spices; sauté 5 minutes. Add 1/2 cup water; cover and simmer until vegetables are tender, about 10 minutes. Season with salt and pepper. Serve with mango chutney and whole wheat naan bread.

Tuesday, April 12, 2011

Green Stir-Fry with Peanuts and Broiled Tofu

Green Stir-Fry with Peanuts and Broiled Tofu
2 TBS soy sauce, divided
2 TBS dry sherry, divided
3 TSP sesame oil, divided
2 TSP crushed red pepper, divided
4 Cloves of garlic , divided
2 TBS fresh grated ginger, divided
2 TBS brown sugar, divided
1 Package of firm or extra-firm tofu, cubed
1 TBS peanut oil
4 Green onions, white and green parts separated
1 Bunch of broccolini, chopped
1 Bunch of baby bok choy, sliced into 1-inch strips
1/4 Cup peanuts, roughly chopped
Cooked soba noodles or steamed rice for serving

I try to keep my pantry stacked with a variety of key ingredients since I'm usually not a huge fan of pre-made sauces. As long as I have the right acids, oils, sweeteners and seasonings, all I have to do to whip up a healthy meal is pick up some fresh vegetables from the market on my way home. The flavors in this dish are inspired by a chicken stir-fry recipe from Bon Appétit, but I've made a few adjustments by using tofu and adding garlic and ginger. It's usually easier for me to pick-up tofu during the week if I don't have any chicken, but feel free to use any protein (shrimp would be yummy here).

Combine half of the first seven ingredients in a shallow dish. Pat dry the tofu cubes. Place in the marinade and let sit for 20 minutes in the fridge. Take the remaining soy, sherry, oil, red pepper , ginger and sugar and combine in a small bowl. Set aside.

Pre-heat the broiler. Arrange tofu cubes on a broiler pan covered with foil and broil until the tofu begins to crisp-up. Remove from over and set aside.

Heat a sauté pan with the peanut oil. Add the broccolini and bok choy. add a couple tablespoons of water and cover, letting the vegetables steam for 2-3 minutes. Remove lid. When water is evaporated add the remaining garlic and green onions and sauté for 30 seconds. Add the sauce and let simmer for 1-2 minutes. Toss vegetables with noodles or rice and serve with chopped peanuts, cilantro and tofu.

Monday, April 11, 2011

Grilling Time

Herb Chicken Skewers
4 Chicken breasts
4 Sprigs of oregano
4 Sprigs of rosemary
4 Red Thai chilies, seeded and halved lengthwise
3 TBS lemon juice
3 TBS soy sauce
2 TBS sesame oil
2 Cloves garlic, crushed
2 TSP grated ginger
1 TBS brown sugar
Bamboo skewers, soaked in water for at least 30 minutes

Grilled Eggplant Salad
2 Eggplants, sliced
1 Zucchini, sliced
2 Fennel bulbs, sliced
EVOO for brushing
1/2 Cup mint, shredded
3 TBS lemon juice
1/4 Cup parsley
1 TBS honey
Fresh cracked pepper

Temperatures have hit above 70 degrees today for the first time in what seems like ages. Though I can grill year-round with my grill pan, it will get a lot more use in the coming months and throwing ingredients on a grill instantly gives a dish a summertime-feel. I received Donna Hay's fabulous cookbook Entertaining as a gift from friends, and I just couldn't wait to dive into it. I plan to make every single dish, but I decided to start with the herb chicken skewers and the grilled eggplant salad for a warm-weather feast.

Cut the chicken into thick strips and thread onto skewers with the rosemary, oregano, and chilies (I couldn't find chilies at the market, so I added crushed red pepper to the marinade). In a shallow dish mix the lemon juice, soy sauce, sesame oil, garlic, ginger and brown sugar. Marinate the skewers for 20 minutes or so.

Heat the grill or grill pan. Brush the eggplant, zucchini and fennel with the oil and place on the hot grill. Cook for 2 minutes per side or until the begin to soften. Toss in a large bowl with the mint. Combine the lemon juice, parsley and honey in a small bowl and drizzle over vegetables. Season with fresh cracked pepper.

While the grill is still hot, add the skewers. Cook for 8-10 minutes or until the meat is caramelized and juices run clear. I served with some hot chili paste, but this would also be delicious with a yogurt dipping sauce.

Friday, April 8, 2011

Picture Perfect Pizza

With the right kitchen tools it's amazing what you can create. I love my new mandolin slicer because it produces camera-ready vegetables that make even the simplest dishes seem impressive.

My garden-veggie pizza with onions, olives, roasted red peppers, and paper thin slices of eggplant and zucchini.

Monday, April 4, 2011


Bibimbap (Korean Rice Bowl)
Adapted from Gourmet
2 Cups cooked brown rice
1 Package baby spinach
1 Large carrot, julienned
1 Small zucchini, julienned
1 Cup fresh shitake mushroom caps, sliced thin
4 TSP minced garlic, divided
1 TSP salt
2 TSP sesame oil, divided
1 TSP sesame seeds
2 TBS sliced green onions
2 Eggs
Korean hot chili paste

Some of the fondest memories I have from travelling have to do with the food I ate. My trip to Australia was my first taste of Korean cuisine, and I will never forget that little Korean restaurant I frequented weekly with my friends (though the name of it escapes me). It didn't take long for the owner to memorize our usual orders. I always got the dol sot bibimbap, a vegetable and rice bowl. The dish was served in a hot stone bowl with a raw egg on top, and you mixed everything together to cook the egg and the vegetables. I got really excited when I saw this recipe in Gourmet because it seemed pretty similar. But since we don't have hot stone bowls, this is served with a fried egg on top. I also get to use my new mandolin slicer for the julienned veggies!

Heat up a sauté pan with a tsp of oil or lightly coat with cooking spray. Add a TSP of garlic and the washed spinach. Season with salt and let cook until just wilted. Set aside and toss with a 1/2 TSP of sesame oil. While the pan is still hot, repeat the process with the carrots, zucchini and shitakes. Wipe out the pan and add some more oil or cooking spray. Add the eggs and cook until just about set.

Fill each bowl with rice (I'm using brown rice here, but any kind you like will do). Arrange the vegetables around the rice and sprinkle with green onions and sesame seeds. Top with the egg and some hot chili paste.

Sunday Baking

Banana-Raspberry Bread
From Self magazine
2 Cups all-purpose flour
2/3 Cup sugar
2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
4 Overripe bananas, mashed
1 Egg
1/4 Cup skim milk
1 TSP vanilla
1 Cup fresh or frozen raspberries
Cooking spray
8 Inch loaf pan

I hate letting fresh fruit go to waste, so if I have a surplus I always use it as an excuse to bake. With a ton of over ripened bananas on my counter, making banana bread was a no-brainer. I also had an extra pint of raspberries, so why not add to the bread for something a little different? This recipe from Self is great because it has no butter or oil, and it has just the right amount of sweetness with the tart raspberries. It's awesome toasted with a smear of cream cheese!

Preheat oven to 350 degrees. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, mash the bananas. Combine the egg, milk and vanilla and mix until smooth. Make a well in the dry ingredients, then pour in the banana mixture. Mix until just combined, then gently fold in raspberries. Coat a loaf pan with cooking spray, then pour in the batter. Bake for 1 hour, then let cool on a wire rack for 10 minutes.

Popular Posts

About Me

My photo
The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.