My only comment was while it was light and tasty, it seemed to be missing a bit of oomph. My son-in-law agreed that the dish could use a little something more. I would have liked a bit more spiciness in the dish. One person in the comment section said they add Sriracha, another Chinese chili sauce and some suggested reversing the amounts of ginger and garlic. While the Sriracha and Chinese chili sauce sound the best, a pinch of red pepper flakes would also do the trick. I don’t know if I would use some of the ingredients mentioned other than in this specific recipe. The recipe serves 2-4 people using a pound of shrimp. We were 5 people, one being a 2-1/2 year old that loves shrimp, so I doubled the recipe and there was a bit left. I’ll give this recipe a try again adding the red pepper flakes and perhaps adding more ginger and less garlic. Ever since my daughter made Rachel Mansfield’s Healthy Dark Chocolate Granola Clusters, I’ve been craving chocolate granola. Ms. Mansfield’s recipe uses dark chocolate chunks on top of the granola. My daughter used dark chocolate chips instead and I found the chocolate too soft and messy while eating. I did an internet search and found several recipes which sounded promising. I settled on a recipe from the food blog “Pinch of Yum.” This recipe contains 1/2 cup of cocoa powder and also chocolate chips, which sounded over indulgent. I used Pinch of Yum’s recipe as a starting point. For my version I omitted the chocolate chips and swapped turbinado sugar for coconut sugar. To make the recipe a bit healthier I used Ms. Mansfield’s ingredients of 1/4 cup of flaxseed and 3 tablespoons of chia seeds. The granola bakes in a 250° oven for 50 minutes. I let it cool long enough before grabbing a quick taste. OMG! The granola had a soft chewiness. The combination of ingredients which are cocoa powder, coconut sugar, oats, chopped raw almonds, unsweetened coconut flakes, coconut oil, maple syrup and vanilla was scrumptious! I’ll have to restrain myself from eating it, its that good! Stir-Fried Shrimp with Snow Peas and Ginger* Julila Moskin The New York Times/Cooking Featured in: The Well Tempered Wok YIELD: 2 to 4 servings TIME: 30 minutes INGREDIENTS 1 tablespoon plus 1/4 teaspoon salt 1 pound large shrimp, peeled and deveined ⅓ Cup chicken broth 2 teaspoons rice wine or dry sherry 1 ½ teaspoons soy sauce 1 ½ teaspoons cornstarch ¾ teaspoon sugar ⅛ teaspoon ground white pepper 1 tablespoon plus 2 teaspoons vegetable oil 2 tablespoons minced garlic 1 teaspoon minced ginger 6 ounces snow peas, strings removed, washed and dried 1 scallion, chopped PREPARATION
Chocolate Granola Donna Walsifer Adapted from Pinch of Yum Ultimate Chocolate Granola and Rachl Mansfield, Healthy Dark Chocolate Granola with Clusters Prep Time: 15 minutes Cook Time: 50 minutes 3 cups rolled oats 1 1/4 cups sliced raw almonds 3/4 cup unsweetened coconut flakes 1/2 cup cocoa powder 1/4 teaspoon salt 1/2 cup coconut sugar 1/4 cup flaxseed meal 3 tablespoons chia seeds 2/3 cup melted coconut oil (measured in liquid form) 1/3 cup maple syrup 1 teaspoon vanilla Preheat the oven to 250° F. In a large bowl, blend the melted coconut oil, maple syrup, and vanilla together. Add oats, almonds, coconut, cocoa, salt, and sugar. Using a large rimmed, parchment sheet lined jelly roll pan, spread the granola in an even layer. Pack the granola down flat. Bake for 50 minutes. Cool the granola for 1 hour. Break into pieces. Store the granola in airtight container.
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