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Entries in tina jeffers (122)

Thursday
Jan312013

blissful eats with tina jeffers: Tofu chocolate mousse

Since it’s Super Bowl Sunday this weekend I wanted to offer a healthy version of a decadent treat.  I adore chocolate mousse but it’s not exactly an everyday indulgence.  By swapping out the heavy cream and butter with tofu you cut a significant number of calories and it also makes this a vegan treat if you stick with dark chocolate.  My family can’t even tell the difference so I don’t bother to tell them about the tofu.  You can serve this chocolate mousse with fresh strawberries for a sweet dip.

If you are looking for some other game day ideas check out my blog Scaling Back for recipes for a healthier game day table!

Tofu chocolate mousse

Ingredients:

6 ounces chocolate chips (about 1 cup)

1 container (12 ounces) room-temperature silken tofu, drained

½ cup warmed almond milk

½ teaspoon kosher salt

1 teaspoon pure vanilla extract

1 ounce chopped chocolate

1 pint fresh strawberries, sliced

 

Method: 

Melt chocolate chips in a double boiler or in the microwave until smooth.

 

In a food processor, combine tofu, melted chocolate, warmed milk, vanilla and salt.  Process until smooth.  Place mixture through a sieve into a medium bowl, pressing with a spoon.

 

Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes.  Garnish dishes with finely chopped chocolate if desired and serve with fresh strawberries.

Thursday
Jan242013

blissful eats with tina jeffers: Crispy cauliflower with capers raisins and breadcrumbs

I’m in Salt Lake City for a few days attending the Altitude Summit, where I’ll spend the next three days connecting with other bloggers and hopefully picking up tips and ideas to make my posts more interesting, informative and engaging.  When I started posting for Mrs. French a little over a year ago I had no idea how much my life would change as a result.  I have discovered that I have a great passion for cooking as well as a new obsessive photography habit.  I feel like it has taken me much longer than most people to find something that compels and inspires me and I am so grateful that Traci gave me the opportunity to discover myself and find something that brings me such fulfillment.

Sometimes you come across a recipe that you just have to try and when I saw this one in an old issue of Bon Appetit I knew that I had to try it.  I love roasting vegetables, it is such a simple process but it can take the most humble ingredients and transform them altogether.  I have been enjoying roasted cauliflower for several years but the addition of capers, homemade breadcrumbs and sweet golden raisins makes this dish worthy of a special occasion.  I think this would make a delicious main course served over pasta.  If you are looking for a way a fresh twist on cauliflower I highly recommend you try this recipe out, it’s a keeper in my book.

Crispy cauliflower with capers raisins and breadcrumbs

 

From Bon Appetit

 

Ingredients:

 

         1 large head of cauliflower (2 pounds), cut into 2" florets

         6 tablespoons olive oil, divided

         Kosher salt and freshly ground black pepper

         3 garlic cloves, thinly sliced

         2 tablespoons salt-packed capers, soaked, rinsed, patted dry

         3/4 cup fresh coarse breadcrumbs

         1/2 cup low-salt chicken broth

         1 teaspoon anchovy paste (optional)

         1/3 cup golden raisins

         1 tablespoon white wine vinegar or Champagne vinegar

         2 tablespoons chopped flat-leaf parsley

Method:

 

Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes.

Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.

Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.

Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

Thursday
Jan172013

blissful eats with tina jeffers: Grapefruit olive oil cake

Some days you just want cake.  Today was one of those days and I wanted to incorporate my favorite winter fruit into a simple everyday cake that could brighten my mood on a cold winters day.  I try to cook with what is in season and just because it’s winter it doesn’t mean that there is a lack of ingredients to choose from. 

I found this recipe from The Yellow House, a wonderful blog that focuses on seasonal fresh ingredients.  I love Sarah’s photography and her recipes are exactly the kind of dishes that I want to serve in my kitchen.  I love olive oil cakes for their depth of flavor, ease and amazing texture.  If you aren’t a huge fan of grapefruit you could easily substitute another citrus in this cake.  Blood oranges or Meyer lemons would be equally delicious in this recipe.  This is the kind of cake that I would love to have on hand when a friend drops in for a cup of tea and a visit. 

 

Grapefruit olive oil cake

From The Yellow House

 

Ingredients:

For the cake: 

2 grapefruits

1 cup sugar

½ cup Greek yogurt

3 large eggs

2/3 cup extra virgin olive oil

1 ¾ cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

 

For the glaze:

½ cup confectioner’s sugar

4 teaspoons grapefruit juice

 

Method:

 

Pre-heat the oven to 350 degrees.  Butter and flour a 9-by-5 inch loaf pan.  Zest the two grapefruits into a large mixing bowl.  Add the sugar to the bowl; with your fingers rub the zest and sugar together until they’re well incorporated to infuse the sugar with the grapefruit essential oils.

 

Slice one of the grapefruits in half and squeeze 1/3 cup of juice into a measuring cup and add it to the sugar mixture.  Add the yogurt, eggs and olive oil and whisk well to incorporate.

 

In a separate bowl, whisk the flour, baking powder, baking soda and salt.  Gradually stir the dry ingredients into the wet mixture.  Pour the batter into the buttered and floured pan.

 

Bake the cake for 50 to 55 minutes, until it is golden brown on top and is set in the middle.  A toothpick inserted into the center should come out clean.  When done, remove the cake and allow to cool completely.

 

For the glaze, half and squeeze the juice from the remaining grapefruit.  Mix the confectioners sugar with the juice and pour over the top of the cake.

 

Thursday
Jan102013

blissful eats with tina jeffers: Kale, grapefruit and fennel salad

When it’s the dead of winter my body really starts craving some bright fresh flavors, it’s fortunate that winter brings with it an abundance of beautiful citrus to feed my cravings.  I was never a big fan of grapefruit but then a few years ago I discovered Rio Star grapefruits and I can never get enough during the few months they are available, they are a beautiful vivid pink color and sweeter and juicier than most other of their counterparts. 

Now that the holiday season is winding down I’m also really craving healthier and lighter dishes to counteract all the heavy food and sweets that my diet unfortunately consisted of.  This salad is bright, satisfying and doesn’t make me feel like I am depriving myself of anything.  I love the slight licorice flavor of fennel contrasted with the sweet tartness of the grapefruit and the dates, almonds and mint add a slight Middle Eastern flavor to the dish.  The best part is that since you are using kale as the base you can make the salad hours before you want to serve it and you don’t have to worry about it getting soggy or losing flavor.  I like my salads to have a nice bite from whatever acid I’m using so I normally go with a 1:1 ratio in my vinaigrettes but if you want to go a more traditional route add another tablespoon of olive oil to the dressing.

I just made some major changes to my blog and would love it if you stopped by and took a look!  Visit me at scalingbackblog.com for more recipes and inspiration!

Kale grapefruit and fennel salad

 

Serves 4

 

Ingredients:

 

For the salad:

 

1 bunch of lacinto kale, torn into bite sized pieces

1 grapefruit

1 head of fennel thinly sliced or shaved on a mandolin

2-3 dates, pitted and chopped

¼ cup slivered almonds

¼ cup mint leaves

salt and pepper to taste

 

For the dressing:

 

2 tablespoon champagne vinegar

1 teaspoon honey

2 tablespoons olive oil

¼ teaspoon salt

Method:

 

Combine all the ingredients for the dressing in a small bowl, whisking in the olive oil last.

 

Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.

 

Place the kale and fennel in a large bowl and dress with a few tablespoons of the dressing; massage the leaves with your hands, working the dressing into the leaves. and season with salt and pepper.

 

Add the grapefruit and dates and toss gently to combine.  Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.

Thursday
Dec202012

blissful eats with tina jeffers: Flourless double chocolate walnut cookies

I always have the best intentions the week before Christmas,  I want to bake cookies, design elaborate meals and create handmade gifts for everyone.  Unfortunately I am usually running around at the last minute scrambling to get the basics done so ease and simplicity are always appreciated.

I wanted to offer a last minute easy cookie that you can whip up for any last minute holiday celebrations that might come up.  These cookies are a wonderful alternative to standard chocolate chip and are gluten-free so they are a nice option for people that are gluten intolerant.

These cookies have a glossy slightly crackly texture that is reminiscent of a soft meringue with a rich gooey fudgy brownie like center.  You don’t need any fancy equipment just a bowl and a spoon so they don’t make a lot of mess and you can have them ready for the oven in 15 minutes, in other words a perfect recipe.  I hope you all have a happy holiday, surrounded by loved ones and friends!  Be sure to visit me at www.scalingbackblog.com if you are looking for some recipe inspiration!

Flourless double chocolate walnut cookies

 

Ingredients;

 

2 cups walnuts halves

3 cups confectioner’s (powdered) sugar

¾ cup unsweetened cocoa powder

5 ounces bittersweet chocolate, chopped

½ teaspoon fine grain sea salt

4 large egg whites, room temperature

1 tablespoon pure vanilla exract

Method:

 

Pre-heat the oven to 325 degrees.  Place the walnuts on a parchment lined baking sheet and bake until fragrant and toasted, 10 to 12 minutes.  Set aside to cool.

 

Sift together the confectioner’s sugar, cocoa powder and sea salt.  Coarsely chop the walnuts and add to the mixture, then add the egg whites and vanilla.  Stir until well combined.

 

Spoon the batter onto a parchment lined baking sheet about 2 tablespoons at a time.  Leave plenty of space between cookies about 6 per sheet.

 

Bake until they puff up, the tops get glossy and they begin to crack a bit about 12-15 minutes.  Let cool completely.  To store keep in an airtight container for up to three days.

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