Peanut Butter Fudge

Now I know you all enjoyed the Nutella fudge that we had previously tried and I promised that I’d be experimenting with different variations.  You might be wondering what could be better than Nutella and while that question may be hard to answer I can say that peanut butter comes pretty darn close.  Yup, we’re making peanut butter fudge.

Fudge can be kind of tricky and temperamental.  Weather and humidity can all effect the cooking process differently.  My Grandma is usually the one to send us peanut butter fudge around the holidays and it is something to look forward to.  Peanut butter, sugar and sweets are world-dominating combinations.  So, without further torture I’ll get down to business.

Here are some helpful tips to keep in mind:

1. Like making any kind of fudge, have your ingredients ready to go and already measured so all you have to do is pour.  This method helps keep the steps of making fudge less messy and quicker.
2. Melt the butter while you’re measuring because it’ll take a little bit.  If you are unsure about your speed, melt the butter on low.
3. Make sure your stovetop mixture is at a rolling hard boil before you remove it from the heat.  You’ll notice bubbles around the edges and starting in the middle.
4. Be sure to constantly keep mixing everything to incorporate it and make sure nothing burns.
5. I replaced the Nutella aspect with peanut butter in a 1-to-1 ratio.  Make sure to use a thick peanut butter, no nut butters because they separate oils too easily.
6. I used about 1/4 less powdered sugar so that it isn’t too sweet.  You can always add more powdered sugar to give the fudge form.

This fudge is creamy and delicious.  I have to say it is number 1 on the list of things I have made thus far.  It trumps any fudge that I have tried, sorry Gram, and I plan on making more in the future.  I made half of the recipe which is the perfect amount.  There is some to share without you digging in and pigging out–trust me it’s hard.

If you want to go really crazy, you can do half Nutella and half peanut butter fudge for that chocolate, peanut butter craving.  Impress your friends and co-workers with this recipe and send it out for holiday treats.  It’s quick, easy, and tasty: the best kind of sweet.

Leave a comment on your fudge ideas.  Check out my Pinterest.  Be back next Wednesday for more helpful tips from The Cooking Bug.

Spring Rolls

I have had spring rolls on my list for some time. I had imagined that the process was rather difficult; however, the difficulties were half the fun. By roll ten, the spring rolls begin to take proper form. The recipe causes a sticky situation with a blast of fresh flavors. From crunch to crisp, there is an abundant of reasons to try these spring rolls at the next gathering.

Daikon, mooli, or white radish is a mild-flavored, large, white East Asian radish with a wide variety of culinary uses. Despite often being associated with Japan, it was originally cultivated in continental Asia. In Japanese cuisine, many types of pickles are made with daikon, including takuan and bettarazuke. Daikon is also frequently used grated and mixed into ponzu–a soy sauce and citrus juice condiment. Simmered dishes such as oden are popular. Daikon is very low in food energy. A 100-gram serving contains only 18 Calories, but it provides 27 percent of the RDA for vitamin C.

Here are some tips to keep in mind:

1. Rice paper rolls can be found in the Asian department of your supermarket. Ask for help if you can’t find them; they are essential to the whole process.
2. The carrots, cabbage, cucumber and daikon provide a nice crunch and refreshing taste to the rolls.
3. Tofu can be used for vegan or vegetarian rolls and chicken can be used for more protein packed rolls.
4. I nixed the green onion just because I did not have it on hand.
5. The mint leaves and basil would provide freshness to your palate.
6. The peanut butter will stay clumping in the dipping sauce no matter how fast or much you whisk.
7. I made the mistake of microwaving my peanut butter and it made the
   sauce seize.
8. Make the sauce ahead of time allowing the flavors to combine.
9. Use coconut aminos for a Paleo or gluten free diet.
10. Wetting the rice paper is essential. It makes the paper flexible, but be careful because it becomes sticky.
11. Add an equal amount of each ingredient. I suggest adding more filling than you anticipate because an equal volume of rice paper to filling makes a tasty dish.
12. Trial and error are the staple way to make a spring roll. My first few rolls were
    rather wonky.
13. Do not be afraid of stretching the rice paper; it will not break.
14. Fold the spring rolls burrito style–tucking in the sides to keep the filling from falling out.
15. These rolls need to be eaten immediately. They will be sticky so keep napkins handy.
16. I had plenty of rice paper left over to make these spring rolls again and again. Keep them sealed and dry for use later.

Now, a taste or Asian cuisine can be enjoyed at home. These tasty spring rolls provide a new twist on appetizers for friends and family. I love the refreshing crunch and vegetable loaded bites. Enjoy the dipping sauce in full force; enjoy the crisp flavors; enjoy a spring in your step and roll.

Leave a comment with your favorite Asian dishes. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Bread Caveman Style (Paleo)

I love bread; so, entering a paleo diet was rather difficult. Taking the transition slowly, I decided to experiment with this paleo bread. Understanding that this bread is made with coconut and mainly almond flour is key. These flours act differently than your typical white and whole-wheat flours.

Almond flour, almond meal or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour. Almond meal has recently become important in baking items for those on low carbohydrate diets: the paleo diet. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Almond meal has low heat conductivity. Almonds have high levels of polyunsaturated fats in them. Typically, theomega-6 in almonds is protected from oxidation by its surface and vitamin E. When almonds are ground, this protective skin is broken and exposed surface area increases dramatically, greatly enhancing the nut’s tendency
to oxidize.

Here are some tips to keep in mind:

1. I used a mixed berry flax seeds. It added a few extra sweet notes because of the fruit.
2. Processing the dry ingredients in a food processor mixes them together and helps break apart the flax seeds.
3. I added my wet ingredients straight into the food processor­–being sure to really mix
   the ingredients.
4. Blending the dry ingredients separate is the proper technique because it allows for an even mix.
5. I lined my loaf pan with parchment paper: it keeps the pan clean and permits
   easy removal.
6. I love using honey as a sweetener. It is a great adhesive because it is sticky, and it is not overly sweet.
7. I allowed my bread to cool on a cooling rack. It will continue to cook if left in the pan; however, I don’t mind a semi-doughy center.
8. The bread will note rise because it lacks active yeast, so do not base your cooking times on that staple.

Used in moderation, the bread provides some comfort food in the transition to a strict paleo diet. Although it is harder to make sandwiches because of it’s lack in height, it pairs well with nut spreads and homemade, sugar free jams. I love the light density the bread creates; I love the nuttiness from the almond flour; I love that I can enjoy bread–for now.

Leave a comment with your favorite jams and nut spreads. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Roti–Indian Flatbread

I love bread! It is a horrible and honest answer, but since I was a child I have enjoyed bread of any kind. I was excited to have found a recipe for what I had thought was naan. However, I was surprisingly excited to understand the differences between naan and what I found to have made, roti. The following describes the subtle differences:

Naan or Nan is a leavened, oven-baked flatbread. It is popular in West, Central and South Asia. In Iran, from which the word ultimately originated, nān does not carry any special significance, as it is merely the everyday word for any kind of bread. Naan in other parts of South Asia usually refers to a specific kind of thick flatbread. Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter. Naan is cooked in a tandoor, from which tandoori cooking takes its name. This distinguishes it from roti, which is usually cooked on a flat or slightly concave iron griddle called a tava. Typically, it will be served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with
a filling.

Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean–particularly in Trinidad and Tobago–Guyana and Fiji. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. Roti and its thinner variant, known as chapati, are integral to Indian and Pakistani cuisine

Here are a few tips to keep in mind:

1. I used whole-wheat flour.
2. I used more than the amount of water suggested.
3. You want to create dough that is firm but a cohesive piece.
4. I mixed the dough in my Kitchen Aide mixer, then I kneaded it to incorporate the missed flour and lost pieces.
5. I was able to divide my dough into nine balls, probably 12 had I made them evenly sized.
6. Be sure to roll them thinly. Thicker pieces will leave a doughy texture when cooked.
7. After rolling them, place them on a cookie sheet layering them with paper towels to keep them from sticking.
8. Be sure to not over flour them because the flour residue will stick to the naan during the cooking process and be left afterwards. No one likes raw flour.
9. Heat the skillet, without oil or Pam, on high.
10. The dough will begin to bubble with air pockets within 30 seconds. Flip the bread immediately to reduce the chance of burning the bread and cook for an additional 30 seconds.
11. The tops of the naan will be freckled with brown cook spots.
12. Oil only the top of the naan. Because the bread is thin, the oil will be absorbed on both sides.

Understanding my love for Indian dishes, I am thrilled to understand both the difference between naan and roti and having found a recipe that allow for a traditional bread to accompany my future exotic dishes. Paired with a curried quinoa stew or as a side to a tikka masala, the roti is simple and easy to make. You can even add peanut butter and enjoy as is, like my mother. Hurry though because with friends and family there might not be any left
for you.

Leave a comment with your favorite Indian recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Cookie Dough Truffles

Cookie dough ice cream, cookie dough milk shakes and now cookie dough truffles!  I, like most people, always wanted to lick the spoon after making cookies with my mom.  However, before sneaking a bite or two my mom would berate me for eating raw eggs.  The solution?  Eggless cookie dough!  Not only does the recipe curve my sweet tooth, but I took it one step further by making the cookie dough into truffles.

The “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil.  The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.  The “French truffle” is made with fresh cream and chocolate and then rolled into cocoa or nut powder.  The “Belgian truffle” or praline is made with dark or milk chocolate filled with ganache, buttercream or nut pastes.  The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder.  As you can see there are many ways to make a truffle, but this recipe simplifies and hits the nail on the head: a win-win.

Here are some tips to keep in mind:

1. I halved the cookie dough recipe.
2. I think the recipe was too sweet, so I suggest adding more flour as a thickener and less brown sugar.
3. Make sure your butter is softened allowing it to incorporate evenly.
4. Add any type of filling–chocolate chips, M&Ms or any other candy.
5. Make the truffles using a melon baller or similar instrument.
6. Place your truffles on wax paper in the freezer until they harden.  You can put them in the fridge, but they take longer to harden.
7. I used semi-sweet chocolate as the coating.  I suggest dark chocolate to cut the sweetness.  You can use any type of your choosing.
8. Place the truffles back in the fridge or freezer to harden after coated in chocolate.

Cookies are extremely versatile.  These truffles are no different.  You can mix and match add-ins; you can mix and match the chocolate coating.  These sweet treats are pop-able and delicious.  Without getting sick, you can enjoy your favorite dough without hesitation.  For up to three months, the cookie dough can be stored and enjoyed–unless you, like me, cannot keep your paws off it.

Leave a comment with your favorite cookie add-ins.  Follow my Pinterest for more recipes.  Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Garam Masala Hummus

Hummus is a great side dip for parties and gatherings; however, store bought hummus can be expensive for the amount you receive. Eating out at Indian restaurants can be expensive as well. Solution? Homemade Hummus–it’s inexpensive and extremely versatile. From garlic to roasted bell pepper, hummus can be appreciated by all taste buds. The garam masala hummus today brings a big bite of the Mediterranean home.

Garam Masala is a popular Indian spice consisting mostly of black and white peppercorn; cloves; black and white cumin seeds; cinnamon and black, brown and green cardamom pods. Some masala may be toasted before use to extract flavor and aroma. Garam refers to the intensity of spices, which one can sense from just a whiff. Surprisingly, there is no single garam masala. Recipes and ingredients differ according to region as well as a chef’s individual preferences. From turmeric to fennel seeds, variations can arise to accompany the dish’s flavor; consequently, most pre-made spice mixes in grocery stores contain the basic ingredients.

Here are some tips to keep in mind:

1. I used homemade tahini, but you can use store bought. Most kinds of tahini are found in the healthy, ethnic or refrigerated sections of your supermarket.
2. I used bottled lemon juice. If you use fresh, be sure to squeeze the lemon over a mesh colander to keep the seeds and strings from falling into your hummus.
3. You may want to use more olive oil depending on the consistency of the hummus.
4. Feel free to add more than a pinch of paprika to balance out the garam masala. I
   love paprika.
5. Use about ¾ tsp of garam masala and add more to your tasting. It can be a potent spice if you are unfamiliar with the flavors.

Again, hummus makes the perfect party platter or side at lunch.  Pair hummus with chips and crackers or add to a wrap for an extra umph.  There are several variations of hummus to keep your stomach happy. Experiment to find your favorite recipes after trying the garam
masala hummus.

Leave a comment with your favorite hummus dip recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from the Cooking Bug.

Zoodles

Is it a poodle? Is it a noodle? It’s zucchini noodles!!!!! Or as many like to call them the famous zoodles—perfect for low carb or Paleolithic diets. These surprisingly tasty substitutes for noodles are quicker to cook and full of beneficial nutritional treats. From boring and bland to pizzazz and pop, zoodles add both flavor and color to any dish.

Zucchini provides only 17 calories per 100 g. It contains no saturated fats or cholesterol. The peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers. Zucchinis can be available all around the year, but they are at their best during late spring and summer seasons. In the stores, choose small to medium-sized zucchini featuring shiny, bright green skin, firm and heavy in hand. The best size for zucchini is 6 to 8 inches length and 2 inches or less in diameter. Some big sized varieties with marrow are specially grown for stuffing. Minor superficial scratches and mild bruises oftentimes seen on their surface are perfectly fine. Avoid overly mature, large zucchini with pitted skin, and those with flabby or spongy textured. Furthermore, avoid those with soft and wrinkled ends as they indicate old stock.

Here are some helpful tips to keep in mind:

1. For this recipe, use fresher zucchini. Zucchini that has been sitting around becomes too watery and is hard to spiral/peel.
2. You can use different tools to create zoodles: a sprialer or a ribbed peeler. I used a ribbed peeler.
3. You can peel the skin off the zucchini, but my preference is to keep it on. It creates a nice contrasting light and dark green of color to the dish.
4. Sauté the zucchini in a heated pan of olive oil or coconut oil. Start out with less oil than you think you’ll need because you can always add more in.
5. Toss the zucchini a couple of times while cooking to keep it from burning and cooking through evenly.

Zoodles trending popularity comes with the new wave of low carb dietary restrictions and healthier substitutions. Unlike heavy pastas, zoodles offer a low calorie, zero carb vegetable to your plate. Cooked properly, the zucchini turns a vibrant green that makes my heart melt and my mouth water. I love using fresh zucchini from the farmers market because the zucchini tends to be in better form. Whatever your reason, zoodles are a great way to enjoy vegetables and mix up your diet.

Leave a comment with your favorite zoodle addition: meat, sauce, pesto or more the options are endless. Follow my Pinterest for more recipes to try. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Tahini

I never thought about the ingredients of tahini. It was not until I tried my hand at making hummus that I took a greater look into the ingredients. Surprise, surprise to find the main ingredients listed: sesame seeds, salt and oil–a lot simpler than I had realized. In a few short minutes, I created an ingredient to add flavor to my favorite Middle Eastern dishes.

Tahini is ground sesame seed paste, similar to peanut butter. It is a creamy, oily and smooth nut butter rich in calcium. Tahini is an important ingredient in Middle Eastern cuisine and recipes such as hummus, baba ghanoush, halva and vegan or goddess dressing. Plain, unprocessed sesame paste with no added ingredients, like the one mentioned here, is known as “raw” tahini. Like many nut butters, tahini is a great source of omega-3 fatty acids, calcium and protein. It supports higher levels of fiber than ordinary peanut butter and lower levels of sugar that compliment many nutritional diets.

Here are some tips to keep in mind:

1. Use unsalted sunflower seeds. Unsalted seeds allow for you to add salt based on your taste buds.
2. Roasting the seeds brings forth the nutty flavors that can be hidden.
3. You can toast them in the oven or stovetop. They take no more than 10 minutes; keep your eyes peeled because they can burn easily.
4. I used olive oil; blending with olive oil creates an adhesion of creaminess between
   the seeds.
5. Making your own tahini keeps those pesky preservatives from surfacing into your diet.
6. Because of tahini’s high oil content, I recommend refrigeration to prevent spoilage.

Tahini possesses the ability to transform many ordinary dishes into extraordinary meals. It works for dressings; it works for dips; it works for flavor. The nutritional information of homemade tahini is leaps and bounds above store bought fakers. Who knew simple ingredients and a simple process could make such a flavorful additive to my Middle Eastern cuisines? I do, and now, you do too!

Leave a comment with your nutty, tahini recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Sushi Trifle

Deconstructed sushi! I love enjoying sushi at restaurants; however, rolling sushi can be time consuming and takes technique. The sushi trifle satisfies taste without the inconvenience of rolling. It can be plated to impress or mixed for ultimate enjoyment. Mix and match various flavors and ingredients to match sushi at
famous restaurants.

Sushi is a $14 billion industry in Japan. There are types of sushi to fit every taste–vegetables, raw fish, cooked fish and meat are common ingredients. The original type of sushi, known today as nare-zushi, was first made in Southeast Asia, possibly along what is now known as the Mekong River. The term sushi comes from an archaic grammatical form no longer used in other contexts. Literally, sushi means “sour-tasting”, a reflection of its historic fermented roots. The oldest form of sushi in Japan, narezushi, still very closely resembles this process, wherein fish is fermented via being wrapped in soured fermenting rice. The fish proteins break down via fermentation into their constituent amino acids. The fermenting rice and fish results in a sour taste and one of the five basic tastes, called umami in Japanese.

Here are some tips to keep in mind:

1. I replaced the sushi rice with white rice. Brown and sticky rice work as replacements.
2. The crumbled nori provides the full sushi roll flavor. It is salty and tastes best when slightly softened.
3. I nixed the wasabi sauce because I prefer my food non-spicy.
4. You can stack the ingredients in any fashion. For formal meals and fancy plating, use a clear wine glass and stack the ingredients in layers as seen.
5. In the future, I suggest mixing the ingredients in a bowl to have all the flavors in
   each bite.
6. Be sure to cook the salmon unless the sushi deconstruction is calling for raw meat. Be advised as to meats that can be eaten raw and those that need to be cooked.

Sushi has a long history throughout Asia. Methods have changed and contemporized allowing for variety and maximum flavor. While tackling sushi rolls may be challenging, sushi trifles complete flavor and ease. Mix and match favorite sushi rolls to triumph.

Leave a comment with your favorite Asian dishes. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.

Pesto and Halibut

As we all know, fish is a great source of omega-3 fatty acids.  But, fish can be, well, fishy with its bland flavor and slimy coating.  However, cooked properly and seasoned gracefully fish can be quite tasty and satisfying to your taste buds.  Halibut fits into these categories.

The pesto that I created was so delicious that it couldn’t be too nutritious.  Yet, when using fresh ingredients with no added preservatives and in moderation, anything can be healthy.  The pesto adds a nice flavor that tames the fishiness of the Halibut.  It can be used as a topping to any fish of your choice, tossed in with sautéed vegetables, added with spaghetti squash or with another dish of your imagination.

What you’ll need:

2 cups basil;   3 garlic cloves;   ½ cup walnut pieces;   ½ cup grated Pecorino-Romano cheese;   1 tsp lemon juice;   salt & pepper;   ¾ cup olive oil

Here are some helpful tips to keep in mind:

1. I chopped my basil so that it would be easier to blend, but you can keep yours whole.
2. You can use walnuts or pine nuts in a 1-to-1 ratio for your pesto.  I think walnuts give it a softer taste than pine nuts which are a bit more robust ground up.
3. Add everything to the food processor except the olive oil.  Adding the olive oil separate allows for it to incorporate the ingredients evenly.
   4.  Add the olive oil slowly while the ingredients are blending.  Again, this process allows for an even incorporation of ingredients.
   5.  Blend for 30 seconds after adding the olive oil making sure to scrape the sides to create a more pastier pesto.
   6.  You can use Manchego or another type of cheese in replacement to the Parmesan.

If you are a pesto lover like myself, you’ll have no problem taking nibbles to make sure your seasoning is perfect before topping your food.  Remember, since pesto has so much olive oil that you will need to mix it before using it each time or the ingredients will separate.  Also, keep in mind that a little goes a long way so use the pesto sparingly.  Now, all that you have to do is top your fish or main dish with a tablespoon of pesto and enjoy.

Leave a comment with your pesto pairings.  Follow my Pinterest for more delicious recipes.  Check back again next Wednesday for more tips and tricks from The Cooking Bug.