The Black Teapot

April 10, 2010

Salmon and Asparagus in Puff Pastry

Filed under: Main Course, Seafood — blackteapot @ 10:58 pm

  • 1 1/2lb salmon fillet, skin and bones removed
  • 1lb asparagus, trimmed
  • 1/4 cup crème fraîche or sour cream
  • 1/4 cup chopped dill
  • zest of 1 lemon
  • 2 sheet puff pastry
  • salt
  • pepper
  • 1 egg, beaten

Preheat oven to 450*F.

Trim salmon fillet so it is even. Cut tips off of asparagus and poach in salted water until tender, about 3 minutes. Drain and put in an ice bath to cool. Drain well.

In a food processor blend asparagus tips and crème fraîche or sour cream, dill, lemon, and salt and pepper to taste.

Lightly oil a baking sheet. Roll out one sheet of puff pastry to 1/4 of an inch. Lay on baking sheet. Place salmon fillet on top. Cover top with pureed asparagus mixture. Lay raw asparagus stems on top to cover. Brush edges with egg, and cover top with second sheet of rolled out puff pastry. seal and trim edges. Brush top top egg and cut a few slits to release steam.

Bake until golden and puffy, about 20 minutes. Cool for 5 minutes, and serve.

Serving recommendation:

Sautéed spinach and garlic mashed potatoes.


Orange Chocolate Fudge

Filed under: Desserts — blackteapot @ 10:41 pm
  • 2-12oz packages unsweetened chocolate chips
  • 1-14oz can sweetened condensed milk
  • 1/4 cup orange honey*
  • 2 tbsp orange zest
  • 1/4 cup minced candied orange peel
  • 1/2 cup chopped pecans

Butter a 9 inch square pan.

In a medium saucepan on medium low heat, melt chocolate chips, condensed milk, and honey. Stir constantly until melted. Add orange zest, and cook for another minute, still stirring. Remove from heat and stir in candied orange peel and pecans.

Pour into prepared pan. Cool to room temperature, then refrigerate for several hours. Cut into squares to serve.

* If you cannot find orange flavoured honey, orange extract, or oil, can be added to regular honey, about 1/2 tsp per 1/4 cup honey.

Blueberry, White Chocolate, Cream Cheese Tarts

Filed under: Desserts, Pies and Tarts — blackteapot @ 10:22 pm
  • 24 tart shells
  • 3 cups fresh blueberries, washed
  • 1 tsp sugar
  • 1 orange
  • 1 tsp corn starch
  • 2-6oz packages white chocolate
  • 2-80z packages cream cheese, softened
  • 2 tbsp sour cream
  • 1/4 cup whipping cream
  • 1 tsp icing sugar
  • 1 tsp vanilla

Line tart shells on a baking sheet. Prick bottoms with a fork to prevent them from puffing up. Bake in a preheated 350*F oven until golden brown, then cool.

Meanwhile, in a double boiler, melt chocolate.

In a sauce pan, combine blueberries, sugar, and zest from the orange. Heat on medium until bubbling. In a small bowl combine orange juice with corn starch. Add to blueberries and stir until thickened. Remove from heat and cool.

In another bowl combine cream cheese, sour cream, whipping cream, vanilla and icing sugar.

In the bottom of each tart shell drop a little melted chocolate, coating bottom. Let harden. Top with some of the cream cheese mixture, so shell is about half full. Top with cooled blueberry mixture. Refrigerate for about an hour before serving.

Thai Garlic Chili Sauce

Filed under: Sauces — blackteapot @ 10:06 pm
  • 8 red Thai chilies, stems removed
  • 10 cloves garlic, skins removed
  • 1/2 inch piece of ginger, peeled
  • 1 lime, juiced
  • 3 lemon grass stems
  • 1 cup fresh cilantro
  • 1 cup sugar
  • 1/2 cup cider vinegar
  • 1/3 cup fish sauce
  • 1/4 cup warm water

Place chilies, garlic, ginger, lime juice, lemon grass, and cilantro in a food processor. Blend until it forms a coarse paste.

In a sauce pan, dissolve sugar in water over medium heat. Cook on high until light caramel forms, about 3-5 minutes. Stir in paste and bring to boil. Add cider vinegar and fish sauce. Boil for another two minutes.

Makes about 3 cups. Can be sealed in jars and stored

Pork Wontons

Filed under: Appetizers, Soups and Chowders — blackteapot @ 9:47 pm

  • 40 wonton wrappers
  • 1 lb ground lean pork
  • 1/2 cup water chestnuts, chopped finely
  • 1 tbsp soy sauce
  • 3 green onions, minced
  • 1 1/2 cups chopped shrimp
  • 3 cloves garlic, minced
  • 2 tbsp minced cilantro
  • 1 tsp minced ginger
  • 1 tsp ground black pepper
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrot
  • 1  egg
  • oil

In a large frying pan, heat oil. Quickly sauté cabbage, carrot, ginger, garlic, water chestnuts, pepper, and soy sauce until vegetables slightly softened. Remove from heat and cool.

In a large bowl combine pork, shrimp, green onions, cilantro, egg, and cooked vegetables. Mix well. Brush wonton wrappers with water, and fill with about 2 tsp filling. Seal, and fold in half. Pinch corners together to form wonton.

Prepared wontons can be deep fried and served with Thai Chili sauce, or boiled in vegetable stock until they float.

Vegetarian Wontons

Filed under: Soups and Chowders, Vegetarian — blackteapot @ 9:32 pm

  • 30 wonton wrappers
  • 1/4 cup shredded carrot
  • 1/2 cup shredded cabbage
  • 1/4 cup chopped bean sprouts
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1/4 cup mashed tofu
  • 1/4 cup chopped baby corn
  • 4oz water chestnuts, finely chopped
  • 1 green onions, minced
  • 4 shiitake mushrooms, minced
  • 2 tsp minced ginger
  • 1 tsp fresh ground pepper
  • 2 tbsp minced rep pepper
  • 1 tbsp minced cilantro
  • 1 egg
  • vegetable oil

In a hot pan add oil and heat. Add carrot, cabbage, sprouts, garlic, corn, red pepper, mushrooms, and ginger. Sauté on high for about two minutes, stirring constantly, until vegetables are slightly softened. Add black pepper and soy. Remove from heat, and allow to cool slightly. Stir in tofu, cilantro, green onions, water chestnut, and egg. 1 tbsp flour can be substituted for egg to help bind filling.

Brush wonton wrappers with water, filling with about 2 tsp filling, and seal edges. Fold wrapper in half, then fold corners together to form won-ton.

This can either be deep fried, or boiled in vegetable stock until they float for a soup.

Smoked Salmon Stuffed Jalapenos

Filed under: Appetizers, Snacks — blackteapot @ 9:14 pm
Prep time: 30 minutes
Cooking Time: 20 minutes
  • 24 medium jalapeño peppers
  • 8oz cream cheese, softened
  • 1/4 cup finely grated Parmesan or Romano cheese
  • 1/2 cup smoked salmon, finely chopped
  • 2 green onions, finely minced
  • 1 clove garlic, finely minced
  • 1 1/2 tbsp dill, minced
  • salt and pepper to taste
  • olive oil

Preheat oven to 350*F or barbecue to medium.

Cut tops off of washed jalapeños. Using a fine knife or apple corer, remove the seeds and membranes from the inside of the pepper, and rinse them out. If you aren’t patient enough to do it this way, you can also cut the peppers in half lengthwise and scrape the membranes out. Toss jalapeños lightly in a little olive oil.

If baking in an oven, spread jalapeños on a baking sheet, and bake for 15-20 minutes, until they are slightly softened. If cooking on the barbecue, make a packet from aluminum foil, and cook for about 20 minutes, until slightly softened. Remove, and cool.

In a medium bowl combine cheese, salmon, onion, garlic, dill, salt, and pepper. Stir well. Refrigerate until peppers are ready.

Fill a pastry bag with cheese mixture. Fill peppers. Chill until ready to serve.


  • Crab or shrimp meat
  • Italian Sausage and red bell pepper
  • Spinach and cheese
  • Prepared peppers can be wrapped in half slices of bacon and pan fried or barbecued until crisp

April 9, 2010

Hot Chocolate

Filed under: Drinks — blackteapot @ 7:42 am

  • 4 ounces unsweetened chocolate
  • 1/4-1/2 cup white sugar
  • 4 tbsp instant coffee (I like french vanilla flavoured)
  • 5 cups whole milk
  • Whipped cream, optional
  • Chocolate shavings, optional

In a large pot, combine chocolate, coffee, and 1 cup of milk. Heat over medium heat, whisking constantly to melt chocolate. Stir in sugar, using as much or as little as you prefer. Slowly add remaining milk, continuously whisking until heated through.

Serve garnished with whipped cream and chocolate shavings.

March 30, 2010

Easy Focaccia

Filed under: Bread — blackteapot @ 12:02 am

1 teaspoon white sugar

1 (.25 ounce) package active dry yeast

1/3 cup warm water)

2 cups all-purpose flour

2 tablespoons olive oil

1/4 teaspoon salt

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes. Preheat oven to 475 degrees F (245 degrees C). Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

March 26, 2010

Roasted Anaheim and Garlic Barbacue Sauce

Filed under: Sauces — Tags: — blackteapot @ 12:59 am

Perfect for barbacued ribs, pulled pork, or chicken. I put it on everything, even mac and cheese.

Prep Time: 20 minutes

Cook Time: 60 minutes


  • 1 8-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1/2 cup minced onion
  • 2 tablespoons brown sugar
  • 1/2 cup molasses
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • 2 heads of garlic
  • 6 Anaheim peppers
  • 1  tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/4 cup finely chopped basil
  • salt and pepper to taste

Slice tops off heads of garlic, leaving the bulb whole. Peel back any loose paper covering. Sprinkle with olive oil. Rub Anaheim peppers with oil. Place on heated barbacue, or in oven preheated to 350*F, and roast until peppers are soft and skin turning black, and garlic is soft. Place peppers in a paper bag to steam. Leave garlic to cool.

In a large pot, heat 2 tbsp of olive oil. Sauté onions on medium heat until soft and translucent. Add crushed tomatoes, molasses, brown sugar, vinegar, Worcestershire sauce, and dry mustard powder. Stir well to mix.  Allow to simmer on medium heat.

Remove Anaheim peppers from bag. Skin should easily peel off. Slice open peppers and remove seeds and membranes. Finely chop, and add to simmering tomato mixture. Squeeze garlic out of bulbs. Flatten garlic with flat blade of a knife. The garlic should turn into a paste. Add to tomatoes. Allow to simmer for 10 minutes, stirring constantly. Add tomato paste, basil, and salt and pepper to taste. Simmer for 15 more minutes, stirring.

Can be stored in the refrigerator for 5-7 days.

March 25, 2010

Bacon, Sage and Asparagus Mac ‘n’ Cheese

Filed under: Casseroles, Pasta — blackteapot @ 2:51 am

It may seem like a lot of bacon, but when cooked it is the perfect amount. Feel free to lessen the amount, or omit it all together for a vegetarian version. Olive oil can be substituted for the bacon fat.

Prep time: 70 minutes
Serves: 6-10

  • 3 cups dry macaroni noodles
  • 1 pkg thick cut bacon, cut into 1/2 inch pieces
  • 18 sage leaves, roughly chopped
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp flour
  • 3 cups 2% or homogenized milk
  • 1 8oz pkg cream cheese
  • 3 cups + 2 cups mozzarella
  • 1 cup + 1 cup asiago cheese
  • 2 tsp cumin
  • 2 tsp freshly cracked back pepper
  • 1 – 1 1/2 cup bread crumbs
  • 1 large bunch asparagus

Preheat oven to 350*F.

In a large pot cook bacon over medium heat. While bacon is cooking, bring another large pot of salted water to a boil and cook macaroni until al dante.
When bacon is near done cooking, add in sage leaves. Remove bacon from grease, and pour about all but about 4 tbsp. On medium high heat, add flour. Stir with a whisk until combined and starting to bubble. Slowly add in milk, a cup at a time, whisking until smooth. Add in cream cheese. Stir until melted in. Add first part of mozzarella and asiago, stirring until smooth. Add in bacon and sage, onion, garlic, cumin, and black pepper, stirring well.

Strain macaroni well. Pour into a large casserole dish. Add sauce mixture, stirring to combine carefully. Add enough of the cheese sauce so the pasta is well covered.

Trim tough ends off of asparagus. Arrange asparagus over top of macaroni. Sprinkle bread crumbs over top, coating evenly. Top with remaining mozzarella and asiago cheeses. Bake in oven for 35-40 minutes, or until top is golden brown.

Serve immediately.

Serving recommendations:

Serve with Jicama Salad

August 20, 2009

Crab Chowder

Filed under: Seafood, Soups and Chowders — blackteapot @ 3:45 am

A rich chowder, can be made with 1% or skim milk to make a lower fat version.

CXrab Chowder

Prep time: 30 minutes
Serves: 6-8
  • 3 tbsp olive oil
  • 1/2 white onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 medium zucchinis, finely chopped
  • 5 tbsp flour
  • 1 tbsp dried parsley
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried marjoram
  • 1 tbsp salt
  • 1/2 tbsp ground black pepper
  • 8 cups homo or 2% milk
  • 4 medium yellow potatoes, cubed
  • 1/2 corn kernals
  • 1 8oz pkg cream cheese
  • 3 cans crab meat, drained
  • 4 green onions, finely chopped

In a large pot, bring water to a boil. cook potatoes until cooked, but not too soft. Drain, and set aside.

In a large saucepan, heat oil.  Sautee onion, bell pepper, and zucchini until softened but still firm. Stir in flour. Pour milk, a little at a time, and stir until thickened. Add herbs, salt, and pepper. Add cream cheese, stiring until melted.

Add corn, potatoes, and crab. Stir occasionally for 5 minutes.

Serve topped with green onions.

May 24, 2009

Tomato, Roasted Corn and Black Bean Salsa

Filed under: Dips, Snacks — blackteapot @ 11:09 pm



Prep time: 30 minutes + 2 hours



  • 10 roma tomatoes, chopped
  • 2 cobs of corn, husk on
  • 1 red onion, chopped
  • 1 green pepper, seeded and chopped
  • 1-2 jalapeno chilies, seeded and minced
  • 2 limes, juiced
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1/4 cup minced parsley
  • 1 can black beans, drained and well rinsed
  • olive oil


Soak corn in water for at least an hour with the husk still on.

Preheat barbaque on high heat. Turn to medium and add corn. Grill for 15 minutes, turning occasionally. Husk will char, but the corn won’t burn. Remove from heat and cool.

In a bowl, combine tomatoes, onion, garlic, green pepper, chili, lime juice, herbs, and beans. Using a sharp knife, slice corn kernals from the cob. Stir into salsa. Stir in about 1/4 cup of olive oil to coat mixture. Refrigerate for at least 2 hours before serving.

*If you don’t want to barbaque the corn, substitute about 1 cup canned corn kernals.

Tomato Bruschetta

Filed under: Snacks — blackteapot @ 10:50 pm


Prep Time: 15 minutes+ 1 hour


  • 8 roma tomatoes, chopped
  • 4 sun dried tomatoes, finely minced
  • 1/4 red onion, minced
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 1/2 extra virgin olive oil
  • 1/4 shredded fresh basil
  • salt and pepper to taste
  • parmesan cheese, shredded
  • 1 french baguette


Preheat broiler to 250*F

In a bowl, combine tomatoes, onion, garlic, basil, salt, and pepper. Toss well with lemon juice and olive oil. Season with salt and pepper. Refrigerate until serving.

Slice baguette on an angel into 1/2 inch pieces. place on a baking sheet and drizzle lightly with olive oil. Toast in the oven until golden, about 3-5 minutes.

Remove from oven, and cool slightly. Top with bruschetta mixture. Sprinkle with parmesan cheese and serve.


Filed under: Dips, Snacks — blackteapot @ 10:30 pm


Prep time: 15 minutes



  • 3 large avocados, pitted and diced
  • 2 limes, juiced
  • 2 roma tomatoes, finely chopped
  • 3 green onions, finely sliced
  • 2 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 jalapeno, seeded and minced
  • salt and pepper to taste


In a medium bowl, slightly mash avocado. Stir in lime juice to stop avocado from turning brown. Stir in garlic, green onions, jalapeno, cilantro, salt and pepper. Stir in tomatoes.

Refrigerate until ready to serve.

May 20, 2009

Herbed Pita Crisps

Filed under: Snacks — blackteapot @ 5:17 am

pita crisps

Prep time: 10 minutes

Makes: 24 wedges



  • 4 rounds pita bread
  • 1/4 cup olive oil
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1/4 cup grated parmesan

In a small bowl combine dried herbs and cheese. Brush both sides of pita with olive oil.  Sprinkle evenly with herb and cheese mixture.

Bake in a 350* oven until golden, about 8 minutes.

Serve with bean salad, salsa, or hummus.

Avocado and Bean Salad

Filed under: Food, Salads, Vegetables — blackteapot @ 5:11 am

Avocado and Bean Salad

Prep  time: 15 minutes

Serves: 4-6



  • 1- 8oz can black beans, rinsed
  • 1- 8oz can chick peas, rinsed
  • 4 Roma tomatoes, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup  sweet corn kernals
  • 1/2 cup minced cilantro
  • 2 large avocados, chopped
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 small red chili, minced finely
  • 3 limes, juiced
  • 1/3 cup olive oil


In a small bowl whisk together garlic, chili and lime. Slowly stream in olive oil to emulsify.

Combine beans, tomatoes, peppers, corn, avocado, and onion in a large bowl. Stir in cilantro and toss with dressing. Refrigerate for an hour until chilled. Serve with tortilla chips or pita crisps.

Cream Cheese Sugar Cookie

Filed under: Cookies, Desserts — blackteapot @ 4:57 am

Cream Cheese Sugar Cookies

Prep Time: 1 hour 30 minutes

Makes: 2-3 dozen cookies



  • 4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1 cup butter
  • 1- 8oz package cream cheese
  • 1 1/3 cups sugar
  • 1 egg
  • 1/2 tsp vanilla extract or 1 vanilla bean


Combine flour, baking powder, salt, and nutmeg. Set aside.

Cream together butter and cream cheese. Add sugar, beating until fluffy. Add egg and vanilla, combining well. Slowly stir in flour.

Divide dough in half and chill for an hour. Roll dough out and cut into desired shapes with cookie cutters.

Bake in a 350* oven until lightly browned, about 8 minutes.

Cool and decorate.

Chocolate Truffles

Filed under: Chocolate, Desserts — blackteapot @ 4:50 am

chocolate truffles

Preperation Time: 2 hours total

Makes: 30-35 truffles


  • 10oz semisweet chocolate, chopped finely
  • 3 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tbsp light corn syrup
  • 1/2 cup liquor (Amaretto, Grande Marnier, Frangelico, ect)
  • 1/2 cup dutch process cocoa powder
  • finely chopped nuts
  • finely shredded unsweetened coconut


Heat cream and corn syrup on medium heat until hot but not boiling. Remove from heat and add chopped chocolate, stiring until smooth. Stir in butter and liquor.

Pour into an 8×8 baking dish. Refrigerate for at least an hour, or until well set.

Using a melon baller scoop set chocolate mixture onto a baking sheet lined with parchment paper. Return to refrigerator for another 30 minutes.

Place cocoa powder, nuts and coconut each into bowls and set aside.

Remove truffles from fridge and roll into balls. Roll each truffle with desired coating. Refrigerate for another 30 minutes to set.

Garlic and Chive Mashed Potatoes

Filed under: Vegetables — blackteapot @ 4:40 am

Garlic and Chive Mashed Potatoes

Preparation Time: 45 minutes

Serves 4-6



  • 20-25 baby red skinned potatoes, washed and halved
  • 3 tbsp butter
  • 1 cup half and half
  • 8 cloves garlic, peeled
  • 1/2 grated parmesan cheese
  • 1/4 minced fresh chives
  • pepper


Bring a large pot of salted water to a boil. Cook potatoes until fork tender.

Meanwhile, in a small saucepan, heat half and half and garlic on medium heat. Garlic will soften.

Drain potatoes and return to pot. Add butter, chives, and pepper. Add garlic from milk. Mash with a potatoes masher, adding a little of the hot half and half at a time until potatoes reach desired consistancy.

Stir in cheese and serve immediately.

Sautéed Lemon Spinach

Filed under: Vegetables — blackteapot @ 4:16 am


Preparation: 10 minutes

Serves 2-4


  • 2 cloves garlic, minced
  • 1 shallot, minced
  • large container spinach, about 6-8 cups loosely packed
  • butter
  • olive oil
  • juice from 1/2 lemon
  • salt and pepper


In a large skillet heat 1 tbsp butter and 1 tbsp olive oil. Saute shallot and garlic on medium heat until softened.

Add spinach, tossing constantly. Add lemon juice and toss until spinach has wilter.

Season with salt and pepper and serve immediately.

August 22, 2008

Thick Vegetable Pasta Sauce – Vegan

Filed under: Food, Sauces, Vegan — blackteapot @ 10:34 pm

Prep time: 15 minutes

Cooking time: 1 hour


  • 2 tbps olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 carrot, grated
  • 2 ribs celery, chopped finely
  • 1 10oz can chopped tomatoes
  • 1 5.5oz can Hunts garlic tomatoe paste
  • 1 large zuchini, chopped
  • 10 mushrooms, sliced
  • 1 green bell pepper, cleaned and chopped
  • 1 8oz package frozen spinach, thawed and drained
  • 1 tbsp dried basil, or 1/2 cup fresh, minced
  • 2 tsp salt
  • 2 tsp pepper

In a large pot, head oil on high. Sautee onion until translucent. Add garlic and carrot, stiring rapidly. Add tomato paste, stirring. Add remaining ingredients, stiring well. Turn heat to low, and simmer for an hour, or until vegetables are well cooked.

August 21, 2008

Black Pepper Almonds – Vegan

Filed under: Nuts, Snacks — blackteapot @ 7:37 am

Like crack, in nut form.

Like crack, in nut form.

Prep and cooking time: 75 minutes
Makes 4 cups

– Butter to grease foil

– ¼ cup unsalted butter

– ¾ cup brown sugar

– 4 teaspoons water

– 4 cups (1 pound) whole almonds, skins on

– 1 tablespoon black pepper, freshly ground if possible

– 2 teaspoons sea salt

Preheat oven to 300F. Line one or two rimmed baking sheets with lightly buttered foil.

Melt the butter in a large, deep skillet on medium heat. Add the brown sugar and water, then stir until the sugar dissolves. Stir in the almonds, pepper and salt. Cook at a fast bubble for about 5 minutes, stirring often.

Spread nuts in a single layer on the baking sheet(s). Bake for 30 minutes or until the nuts turn a deep golden brown. Remove from the oven and let cool a bit, then separate the nuts into individual pieces. Keep separating the nuts until they’re fully cooled and dried. If nuts are sticky, store in refrigerator.

Parmesan Orzo – Vegetarian

Filed under: Pasta — blackteapot @ 6:38 am
Om nom nom!

Om nom nom!

Serves 2-3

Cooking time: 25 minutes


1 1/2 cups dried orzo

2 tbsp butter

3 cups vegetable broth

1/2 cup parmesan cheese

1 tsp dried parsley, or small handful fresh, minced

In a medium saucepan melt butter over medium heat. Add orzo, coating in butter. Add broth, bringing to a boil. Simmer for 15 to 20 minutes, until broth absorbed.

Stir in parmesan cheese and parsley. Serve immediately.

Almond Chocolate Chip Biscotti – Vegan

Filed under: Cookies, Vegan — blackteapot @ 2:57 am




Makes 24

Prep time: 15 minutes

Cooking time: 25 minutes

2 cups whole wheat flour

1/2 cup toasted almonds, sliced

1/2 cup sugar

1 tsp. baking powder

1/3 cup semi-sweet chocolate chips

1 1/2 tablespoons Ener-G Egg Replacer

6 tablespoons water

1 tsp. vanilla extract


Preheat oven at 350º.

In a large bowl, mix whole wheat flour, sugar and baking powder. In a small bowl, combine the Ener-G Egg Replacer with the water until well blended.

Add to flour mixture along with vanilla extract.

Fold in almonds and chocolate chips and knead dough until it comes together. Add more water if necessary. About a tablespoon or two.

Divide into two balls. Roll each ball into a log and flatten.

Bake for 10 minutes. Remove from oven and slice each log into 12 even pieces. Put pieces back on cookie sheet. Bake 10 minutes on one side and 5 on the other, until golden brown.

Do not be tempted to overbake, they will become too hard.

Cool for 10 minutes.

Alternative: Melt 3 cups of semi-sweet chocolate chips, and dip half of the biscotti. Let harden before serving.

« Newer PostsOlder Posts »

Blog at