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recipes [2022.11.23 16:16] – Steve Isenbergrecipes [2025.04.25 14:58] (current) – [Black Bean Brownies] Steve Isenberg
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-~~NOCACHE~~ //<fs x-small>This page last changed ~~LASTMOD~~ and viewed {{counter|today| time| times}} today, {{counter|yesterday| time| times}} yesterday, and {{counter|total| time| total times}} since it was created.</fs>//+~~NOCACHE~~ //<fs x-small>This page last changed ~~LASTMOD~~ and viewed {{counter|today| time| times}} today, {{counter|yesterday| time| times}} yesterday, and {{counter|total| time| total times}} since it was created.</fs>//\\  
 =====Recipes of Interest===== =====Recipes of Interest=====
  
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 ---- ----
 ====Steve's bread machine recipes==== ====Steve's bread machine recipes====
-You may need to make mods based on your machine.  Mine is a SKG Automatic Bread Machine 2LB.+You may need to make mods based on your machine.    
 + 
 +<fs medium>**2 pound loaf recipe**</fs>
  
 |2 Tbsp|Vegetable oil| |2 Tbsp|Vegetable oil|
 |3 Tbsp|Honey| |3 Tbsp|Honey|
-|2 eggs|and water to make 11 ounces|+|2 eggs|and water to make 12 ounces|
 |3 Tbsp|dried milk powder| |3 Tbsp|dried milk powder|
 |30g|Flax Seed Meal| |30g|Flax Seed Meal|
-|220g|White flour (or, 30g Flax Seed Meal and white flour to make 250g)|+|220g|White flour (or, Flax Seed Meal and white flour to make 250g)|
 |230g|Whole wheat flour (approx 1½ cups)| |230g|Whole wheat flour (approx 1½ cups)|
 |1 tsp|kosher salt| |1 tsp|kosher salt|
 |2 tsp|dry yeast| |2 tsp|dry yeast|
-Set machine on #5 Whole Wheat; Dark, and Large loaf\\  +Set machine on Whole Wheat\\  
-Machine beeps to add more ingredients at 3:00 (1h5m after start), then add:+When machine beeps to add more ingredients, then add:
   * 100g quick oats   * 100g quick oats
-===Pecan-Cranberry Modification===+==Pecan-Cranberry Modification==
 Modify the previous recipe as follows to make a pecan-cranberry bread. Modify the previous recipe as follows to make a pecan-cranberry bread.
   * When adding the flour, also add 2 tsp ground cinnamon   * When adding the flour, also add 2 tsp ground cinnamon
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     * 1 cup chopped pecans     * 1 cup chopped pecans
     * 1 cup Craisins     * 1 cup Craisins
 +
 +<fs large>**3 pound loaf recipe**</fs>
 +
 +| 4 Tbsp  | Vegetable oil                                                                   |
 +| 4 Tbsp  | Honey                                                                           |
 +| 3 tsp   | kosher or pink salt                                                             |
 +| 2 eggs  | and water to make 505ml                                                         |
 +| ¾ tsp   | Guar gum                                                                        |
 +| 45g     | Flax Seed Meal                                                                  |
 +| 255g    | White flour (with Flax seed meal to make 300g, or 300g without flax seed meal)  |
 +| 250g    | Almond flour                                                                    |
 +| 210g    | Whole wheat flour                                                               |
 +| 4 Tbsp  | dried milk powder                                                               |
 +| 2 tsp   | dry yeast                                                                       |
 +Set machine on Whole Wheat\\ 
 +When machine beeps to add more ingredients, then add:
 +  * 140g quick oats
 +or
 +  * Pecan-Cranberry: Add 3 tsp cinnamon to batter above. When machine beeps, add 2 cups mixture of pecans, cranberries, etc.
 +or
 +  * Olive loaf. Reduce liquid 1.5 ounce. When machine beeps, add 22 olives sliced in halves.
  
 ---- ----
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 ====Black Bean Brownies==== ====Black Bean Brownies====
-RECIPE UNDER TEST.\\  +The following from [[https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/]].  
-<hidden  click here to see alternate recipe> +
-Black beans replace the flour.  Flourless brownies.\\  +
-//original from [[https://www.allrecipes.com/recipe/161701/black-bean-brownies/]] combined with [[https://www.tasteofhome.com/recipes/black-bean-brownies/]]// +
- +
-|15.5 oz can|Black beans, rinsed and drained| +
-|3|eggs| +
-|3 Tbsp|vegetable oil| +
-|½ Cup|Cocoa powder| +
-|⅛ tsp|salt| +
-|1 tsp|vanilla extract| +
-|¾ Cup|white or packed brown sugar| +
-|½ tsp|baking powder, optional, for a more cake-like brownie| +
-|1 tsp|instant coffee (optional)| +
-|½ Cup|milk chocolate chips| +
- +
-  - Preheat oven to 350°F. Lightly grease 8x8 square baking pan, or line it with parchment paper +
-  - Place beans and oil in bowl and mix till smooth +
-  - Add eggs and mix +
-  - Add rest of ingredients except chocolate chips and mix well +
-  - Stir in chocolate chips +
-  - Pour into pan +
-  - Optionally, sprinkle more chocolate chips on batter that's in the pan and press them into batter +
-  - Bake till top is dry and edges start to pull away from sides of pan, about 30 minutes OR 20-25 mins till toothpick comes out clean  +
- +
-</hidden> +
-The following from [[https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/]], I did these mid-2022 (I think this is the recipe I followed)+
  
 |15.5 oz can|Black beans, rinsed and drained, 250g| |15.5 oz can|Black beans, rinsed and drained, 250g|
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 |¼ tsp|salt| |¼ tsp|salt|
 |⅓ Cup|maple syrup, honey, or agave, 75g| |⅓ Cup|maple syrup, honey, or agave, 75g|
-|2 Tbsp| Sugar, or omit this and increase honey to ½ Cup|+|2 Tbsp| Sugar, or omit this and increase honey to ½ Cup or 113g|
 |¼ Cup|coconut or vegetable oil, 40g| |¼ Cup|coconut or vegetable oil, 40g|
 |2 tsp|vanilla extract| |2 tsp|vanilla extract|
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   - Preheat oven to 350°F   - Preheat oven to 350°F
-  - Combine all ingredients except chips in a good mixer, blend till completely smooth; really, blend it well+  - Combine all ingredients except chips in a good mixer, best may be Vitamix; blend till completely smooth; really, blend it well
   - Stir in the chips   - Stir in the chips
   - Pour into greased 8x8 pan   - Pour into greased 8x8 pan
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   - Cook 15-18 minutes   - Cook 15-18 minutes
   - Cool at least 10 minutes before trying to cut   - Cool at least 10 minutes before trying to cut
 +
 +Nov 2022: Used 9x9 pan and baked for 15 minutes.  Used Vitamix to blend in step 2.\\ 
 +Apr 2025: 8x8 pan work nicely. Consider using vitamix just for oats as the wet mix is hard to get out of vitamix. 
 +
 +====Salmon Pate====
 +//Original recipe from Linda Gilmore 11/27/2022 and she's been making it to rave reviews for years.//
 +
 +|1|1 pound can salmon (I prefer the red but you can use pink)|
 +|2|envelopes unflavored gelatin|
 +|2|cups mayonnaise (I like Hellmann’s) (DO NOT use fat free or low fat – it will not firm up)|
 +|1/2|cup bottled chili sauce (can use more)|
 +|2 Tablespoons|lemon juice|
 +|2 Tablespoons|Worcestershire sauce|
 +|1 Tablespoon|dried dill weed (adjust to your taste… less or more)|
 +|¼ Tablespoon|EACH black pepper, Tabasco (I have used 1+ tablespoon Tabasco…I like spicy!)|
 +|1|7 ounce can tuna, drained & flaked (you can use more salmon instead)|
 +|4|hard-boiled eggs, finely chopped|
 +|½ Cup|pimento-stuffed green olives, chopped (I use salad olives & chop finer)|
 +|⅓ Cup|minced onion (or 3 tablespoons dried minced) (I actually use a while small Onion)|
 +
 +  - Drain Salmon, reserve liquid. Add water to reserved liquid to make ½ cup. Bone & finely flake the salmon. Set aside.
 +  - In a heatproof measuring cup, combine gelatin & reserved salmon liquid. Place cup in a pan of hot water & stir to dissolve gelatin.
 +  - Transfer dissolved gelatin to mixing bowl & slowly blend in mayonnaise.\\ Stir in chili sauce, lemon juice, Worcestershire sauce, dill weed, pepper, & Tobasco.
 +  - Fold in flaked salmon, tuna, chopped egg, olives, & onion.
 +  - Turn into greased 6 cup mold.
 +  - Chill until firm (about 3 hours).
 +  - Unmold pate onto platter, Garnish with sliced olives, pimento, parsley, sliced egg (or nothing). Serve with crackers, celery sticks, or whatever you like.
 +
 +====M's Egg Muffins====
 +//Specialty egg muffins, from a 6-year-old aspiring cook MT//
 +===Ingredients===
 +  * eggs
 +  * milk
 +  * salt
 +  * oil
 +  * cheese
 +
 +You will need muffin tins with liner
 +
 +===optional ingredients===
 +  * tomato
 +  * mushrooms
 +  * spinach
 +  * broccoli
 +  * surprise ingredient (you choose)
 +
 +===Instructions===
 +  - Preheat oven to 350°
 +  - Mix eggs with salt and milk (like scrambled eggs)
 +  - Put liners into muffin tins
 +  - Oil the liners
 +  - Put mixture into tin
 +  - Bake until done
 +
 +====Oatmeal Recipes====
 +Found on the web: [[https://www.youtube.com/watch?v=JqZsOWxkiug]]
 +
 +===Oatmeal recipe 1===
 +In a bowl:
 +  * 1 Cup instant oatmeal
 +  * 2 eggs
 +  * pinch salt (to taste)
 +  * pinch pepper (to taste)
 +  * 1 Cup warm milk
 +Let this sit for 20 minutes, meanwhile prepare
 +  * Parsley chopped
 +  * 100g (~4 ounces) cheese, grated
 +Add this to oat mixture
 +  * Pour over some olive oil
 +  * Mix it all up
 +Cook
 +  * In frying pan heat olive oil
 +  * add the oat/etc mixture
 +  * Sprinkle sesame seeds atop
 +  * Cover, fry on medium/low heat till brown
 +  * Using plate, remove from pan, flip, and brown the other side
 +Cut into wedges and enjoy!
 +
 +===Oatmeal recipe 2===
 +In a bowl #1
 +  * 2 eggs
 +  * 150ml milk
 +  * 1 teaspoon salt
 +  * pinch pepper
 +  * 1 teaspoon dried oregano
 +  * Stir
 +  * 100 grams oat flakes that take a long time to cook
 +  * 1 teaspoon (5 grams) baking powder
 +  * Stir and set aside this bowl #1
 +\\ On cutting block
 +  * Slice 400 grams (about a pound) cabbage, like for cole slaw, set aside
 +\\ In another bowl #2
 +  * 1 egg
 +  * 40 grams (about 1½ ounce) any hard cheese, grated
 +  * Stir and set aside
 +  * Add cabbage to bowl #1 and stir this cabbage/oat mixture
 +  * In a round pie or baking pan about 12" diameter, cover with parchment paper
 +  * Pour the bowl #1 into this parchment paper covered pan
 +  * Spread evenly
 +  * Pour bowl #2 egg/cheese mixture over the baking pan with cabbage/oat mixture and spread it to cover as best you can
 +\\ Bake at 180°C (350°F) for about 35 minutes, let it cool\\ cut in to wedges and enjoy!
 +
 +====Oat Milk====
 +In mixer:
 +|< 30% 30% >|
 +|90 grams|Oats (1 Cup)|
 +|4 cups  |water|
 +|3       |Dates|
 +|¼ tsp.  |Salt|
 +|1 Tbsp  |Canola Oil|
 +|½ tsp   |Guar Gum|
 +
 +  - Mix high speed 60 seconds
 +  - Strain
 +  - Cool
 +
 +====== Modified Pumpkin Brownie Recipe ======
 +
 +**Ingredients:**
 +  * 1 box of Trader Joe’s Pumpkin Bread and Muffin Mix
 +  * 1/2 cup almond flour (48 grams)
 +  * 1/2 cup vegetable oil or melted butter
 +  * 2 large eggs (use 1 if the batter seems too wet)
 +  * 1/4 cup water or milk (adjust if batter is too thick or dry)
 +  * 1/2 cup semi-sweet or dark chocolate chips (optional)
 +  * 1/4 cup pumpkin puree (optional, for additional moisture)
 +  * 1 teaspoon vanilla extract (optional, for extra flavor)
 +
 +**Instructions:**
 +  - Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking pan with parchment paper.
 +  - In a large bowl, combine the pumpkin bread mix and almond flour. Stir well to ensure the almond flour is evenly distributed.
 +  - Add the vegetable oil or melted butter, eggs, and water or milk to the dry ingredients. If using, also add the pumpkin puree and vanilla extract. Mix until just combined. The batter should be thick and somewhat sticky; adjust with more water/milk or almond flour as needed.
 +  - Fold in the chocolate chips if using.
 +  - Pour the batter into the prepared 9x9-inch pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
 +  - Allow the brownies to cool in the pan before cutting into squares.
 +
 +Baking for 25 minutes, result is cake-like.  Trying 22 minutes baking.
 +
 +==== Modifications for a Brownie-Like Texture ====
 +To make the Trader Joe’s Pumpkin Bread and Muffin Mix yield a more brownie-like result, rather than a cake-like texture, adjust the ingredients as follows:
 +
 +  * **Reduce Eggs**: Use **1 egg instead of 2**. Eggs add structure and lift, so reducing them will make the final product denser.
 +  * **Add Fat**: Increase the oil slightly. Use **½ cup + 2 tablespoons** of oil instead of the standard ½ cup. This will create a fudgier texture.
 +  * **Add Milk or Cream**: Add **2–3 tablespoons of milk, cream, non-dairy milk, or Greek yogurt (preferably plain full fat)** to the batter for extra moisture.  
 +  * **Reduce Baking Time Slightly**: Bake at the same temperature, but check for doneness **5–10 minutes earlier** than the recipe suggests. A fudgy result will still be slightly moist in the center when done.
 +  * **Optional: Add Chocolate Flavor**: Mix in **2 tablespoons of cocoa powder** to enhance the chocolatey flavor and complement the pumpkin.
 +==== Chocolate Chip Additions ====
 +  * Add **¾ to 1 cup of chocolate chips** (semi-sweet or dark chocolate work best). Fold them into the batter at the end to ensure even distribution.
 +  * For extra decadence, sprinkle a handful of chocolate chips on top before baking.
 +
 +==== Additional Tips ====
 +  * Swirl in **½ cup of cream cheese** or **nut butter** (like almond or peanut butter) for added richness.
 +  * For more chewiness, add **1–2 tablespoons of corn syrup or honey** to the batter.
 +
 +These adjustments will give you a moist, dense, and brownie-like result that pairs beautifully with the pumpkin flavor and chocolate chips! Let me know how it turns out!
 +
 +====== Homemade Satay Sauce Recipe ======
 +**Makes about 1 cup**  
 +I haven’t tried this recipe yet, but satay sauce is really good. Recipe from ChatGPT.
 +
 +=== Ingredients: ===  
 +  * **½ cup** creamy peanut butter (unsweetened, natural is best)  
 +  * **½ cup** coconut milk  
 +  * **1 tbsp** soy sauce  
 +  * **1 tbsp** brown sugar or palm sugar  
 +  * **1 tbsp** lime juice  
 +  * **1 tsp** red curry paste (or ½ tsp chili flakes for spice)  
 +  * **1 tsp** grated ginger  
 +  * **1 clove** garlic, minced  
 +  * **½ tsp** fish sauce (optional, adds depth)  
 +  * **¼ tsp** turmeric powder (for color and mild flavor)  
 +  * **¼ cup** water (adjust for consistency)  
 +
 +=== Instructions: ===  
 +  - **Heat a small saucepan** over medium-low heat.  
 +  - Add **garlic and ginger**, cooking for **30 seconds** until fragrant.  
 +  - Stir in **peanut butter, coconut milk, soy sauce, brown sugar, lime juice, curry paste, fish sauce, and turmeric**.  
 +  - Cook, stirring, until the sauce **thickens** (about 3-5 minutes). If it gets too thick, add **a little water** until it reaches your desired consistency.  
 +  - Taste and adjust: add **more sugar** for sweetness, **more lime juice** for tanginess, or **chili flakes** for heat.  
 +  - Remove from heat and serve warm as a **dipping sauce** or drizzle over grilled meats, noodles, or rice.  
 +
 +=== Storage: === 
 +  * Store in an **airtight container** in the fridge for up to **1 week**.  
 +  * Reheat with **a splash of water** if it thickens too much.  
  
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recipes.1669248965.txt.gz · Last modified: 2022.11.23 16:16 by Steve Isenberg