Category Archives: Recipes

Homemade Energy Bars

Ann Arbor Food

Energy Bars

I have been on a health kick lately, so I’ve been making my own version of a health bar. There are whole sections of health food stores with these. Some are OK, but most taste like cardboard. And many load them up with questionable Soy Protein Isolate, a refined protein filler.

Packing a energy bar with Soy Protein Isolate helps with texture, moisture and creates a nice high protein ratio on the label, but it is questionable if its healthy.

My snack bars are full of natural goodness. They are 1 part toasted sesame seed, 1 part toast oats and two part organic rice crispy, with enough rice syrup and nut butter to hold them together.

Are they low fat, low sugar and high protein? Probably not.

But I’d rather have these then anything in a vending machine or on the health food store “health bar” shelf.

Feel free to adapt the recipe. I include options below.

Either way, most health bars are still high calorie with 200-250 calories just like a candy bar. I am not sure where these rank on calories, probably about the same. But my trick is to cut them into small squares and grab one when I need it.

Its sure better then hitting up my co-workers never ending Halloween bowl with candy.

Ann Arbor Food

Rice Crispy Bars

Homemade Energy Bars: Base Recipe

1 cup of unhulled toasted sesame seeds (or untoasted hulled)
1 cup of Toasted whole oats
2 cups of organic rice crispy
1/2-3/4 cup rice syrup
1/2 cup of peanut butter (natural just ground peanuts and salt, I use health food store freshly ground)
2 tablespoons of maple syrup
1 teaspoon of vanilla
1 teaspoon of cinnamon
pinch of salt

Options:
coco powder
Almond butter
Other nuts and seeds (pecans, almonds, hazelnuts, walnuts, sunflower seeds, pumpkin seeds, cashews)
Dried fruit (raisins, cranberries, apricots, dates, etc..)
Toasted Coconut
Chocolate chips
Coco nibs
Sweet miso (cooked with the syrup mixture if using)
Crumpled Seaweed Nori

Procedure:

Wash and drain the sesame seed. Place in a cast iron plan and slowly toast until the seeds are toasted. A test is when the seed do not stick to a metal spoon and you can press them into powder. (If you are using hulled sesame seeds you do not need to toast them)

Next toast the oats for a few minutes on medium heat until it is slightly brown.

Place the seeds, oats and the rice crispy into a large bowl.

In a sauce pan, combine the peanut butter, rice syrup, maple, salt, vanilla and cinnamon. Heat just until the mixture melts together.

Add the warm mixture to the seed, oats rice and mixture to combine.

Press the mixture into a pan in an even level about an inch thick. Wrap in plastic and refrigerate to set.

Cut square from the pan. Eat at room temperature.

Ann Arbor Food

Homemade Energy Bars

I like to cut them into squares and put them in snack size ziplocks. Each bag is about the size of a health snack bar. They make great work snacks and travel food.

They usually don’t last long, but you can refrigerate or freeze them.

Advertisements

Greek Salad

Ann Arbor Food

Greek Salad Ann Arbor Food

This is the Real Greek Salad version I had when i was in Greece. No baby spinach, no olives, no fancy dressing, no peppercini.

1-2 peeled and sliced cucumber
1-2 ripe tomatoes large wedge or diced
salt and pepper to taste
a little olive oil to drizzle
and a huge slice of feta

Enjoy

 

Whole Wheat Strawberry Short Cake

I have been getting into whole wheat baking these days. Here is a recipe that works great. I use whole wheat pastry flour and butter milk in this traditional recipe. I provided a Straight Rhubarb option here, having found some great organic bright red local Rhubarb.

As for the Strawberry version, I can’t seemed to get myself to cook fresh strawberries. So I simple slice them and put them on top.

Whole Wheat Short Cake (makes 6 large short cakes)

2 Cups of whole wheat pastry flour
5 TBSP Sugar
1 stick of cold butter
1 TBSP baking soda
1/2 teaspoon of salt
1 large egg
1/2 cup buttermilk
1 large egg for egg wash
sugar for dusting top

Rhubarb Filling

2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
3/4 cup sugar
1 cup of water
1 tsp minced ginger
zest of one lime

Place all of the ingredients in a thick bottom pan. Bring to a boil then simmer until thick. let cool. If it is still not thick enough, add a few table spoons of corn starch to thicken by stirring it in and bringing it to a boil them letting cool.

Top filling with a shortcake and ice cream and enjoy.

Procedure

Preheat oven to 425 degrees

Combine the flour, sugar, salt, and baking soda in a bowl and mix. Chop up the cold butter into the flour mixture into small pea size pieces. Make a well in the center of the mixture and add the butter milk and the egg. Mix to combine. Don’t over work.

It will be a wet dough. Scoop the dough into six equal sized blobs on a parchment lined cookie sheet. Brush with egg and sprinkle sugar on top.

Bake for 12-14 minutes on a center rack.

Cool and serve with whip cream and your favorite fresh berries.

Fall Beet Slaw Recipe

Ann Arbor Food Fall Beet Slaw

Fall Beet Slaw

Fall Beet Slaw: Serves 4

3-4 medium size golden beets peeled
1/2 Diakon radish peeled
3 medium sized carrots peeled
1 inch piece of ginger fine minced (makes about 1 tablespoon)
1 Tablespoon of Tamari (gluten free) or soy sauce (contains wheat)
1 Tablespoon Rice vinegar
salt and pepper to taste.

Grate in a food processor and mix ingredients and let sit for 30 minutes or longer. Stir to combine. This recipe can be doubled and it taste even better the next day. It is light and gingery and works great with heavier items especially fried food like tempura.

Serve with rice, and grilled tofu, fish, tempura, nori rolls

Coconut Ice Cream Recipe: Food comics

I am talking a comic drawing class this summer, so I am practicing with some comic recipes and food related humor. Here is my first food comic.

This recipe can be just vanilla by omitting the chocolate and you can use mint or other extracts for other flavors like chocolate chip mint ice cream.

Enjoy

Christmas Pizza

Some will recall my rebellious nature this year when it came to Thanksgiving dinner with my Alternative Thanksgiving idea post.

I guess I was still feeling that way when Christmas rolled around. Emily bought me a new pizza stone for Christmas and I have been looking to test ride it.

So I pitched the idea of doing pizza for Christmas. I figure it would be vetoed in the name of traditional or whatever, but to my surprise, it passed the vote in the house.

I think the offer to cook might have won everyone over. (smiles)

The beautiful dough ball above will be a personal pizza with special toppings.

Check out my Pizza at home Post for recipes/instruction

Happy Holidays

Hanukkah Doughnut Recipe

Ann Arbor Food

Jelly Doughnuts

Why was it that we never had doughnuts for Hanukkah growing up was a mystery. It was only when I started being a blogger that I did research into a traditional Hanukkah meal.

I basically make a batch of Latke for Hanukkah and have a little smoked salmon and call it good.

But little did I know that Jelly doughnuts were also apart of the tradition.

My family was in the Latke Camp. Apparently, when it comes to Hanukkah and fried delights there are the Jelly Doughnut (Sufganiot) and Latke (potato pancake) people.

The reason for the divide is that Sephardi Jews had more wheat (warmer climate) and the Eastern European Jews that I come from where potato (root crop) people.

The Israeli Jews (according to wikipedia) seemed to also be in the Doughnut camp. (warmer climate again maybe?)

So to honor my sunny climate brothers and sister and the greatness which is the Jelly doughnut, I have put them on the menu.

The doughnut recipe that I made were actually a Paczki Recipe, which Michigan folk knew is the large jelly-filled doughnut eaten on Fat Tuesday.

 Recipe Note:  (Follow the link to the recipe)

I used 6 eggs and not the egg york and I refrigerated the dough overnight.

Also make sure your doughnuts dough is thin. I tried to make them about an inch thick, but when I fried then they were raw in the center.

So I pressed them flat and fried them and they worked fine.

The recipes calls for the dough to rise for twenty minutes. This is a really sticky dough, so flour the surface well.

The recipe also calls to add the jelly BeFore frying, which I did not do.

I fried them.

And the make sure you use jelly, not preserve if piping.

I used preserves and it clogged up my piping bag, so I had to split the doughnuts and add jam, which actually worked out fine.

I figure that you can get a bunch of jams, preserves and curds and people can jam their own.

Enjoy

Strawberry and Lemon Curd