Cooking Camp 2018

 Too Good 2 b true Crumb Cake-Week 1

2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
3/4 cup water
1 teaspoons vanilla
1/2 cup butter, softened
3 eggs

Topping
1 1/3 C Packed Brown sugar
1 T ground cinnamon to taste
1 T vanilla extract
1 1/2 butter
4 1/2 C all purpose flour
1 T confectioner sugar for dusting

Mix together the first four ingredients. In another bowl mix the water, vanilla, butter and eggs. Add to the dry ingredients and mix with a hand mixer for about 2 mins. Put into cake pan.

Bake in the oven until the edges of the cake are light brown and the middle of the cake is slightly gooey, about 15 to 17 mins. While the cake is baking prepare the topping. Mix brown sugar, cinnamon, vanilla extract, butter and flour together until it forms medium crumbs. Remove cake from oven and press 3/4 of the crumb topping onto the top of the almost baked cakes.

Place back into oven and bake for 10 to 12 mins more. Until topping is slightly brown and cake is cooked

Chicken Kale Soup

3 tablespoons olive oil
2 cups sweet Vidalia onion, peeled and diced small
1 cup celery, sliced thin (about 2 stalks)
2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)
4 garlic cloves, peeled and finely minced
64 ounces (8 cups) low-sodium chicken broth
3 to 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time)
two 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoons salt, or to taste
1 teaspoon black pepper, or to taste
leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
1 cup zucchini, diced small (from about 1 medium zucchini)
1 tablespoon lemon juice, optional (brightens up the flavor)

In a large stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.

Add the garlic and sauté for another 1 to 2 minutes. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.

Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.

Chai Apple Oatmeal Muffins-Week 3

1 3/4 cups whole wheat pastry flour or white whole wheat flour
1/2 cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup unsweetened applesauce
3 tablespoons melted and cooled coconut oil (or olive oil or melted butter)
1/4 cup pure maple syrup
1 egg, at room temperature
¼ cup almond milk
1 teaspoon vanilla extract
1 medium SweeTango Apple, peeled, cored and finely chopped (about 1 cup chopped apple)

For the glaze:

2 tablespoons powdered sugar
2 tablespoons low fat cream cheese
1/2 teaspoon vanilla extract
1-2 teaspoons unsweetened almond milk
¼ tsp vanilla extract

Preheat oven to 350 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with muffin liners. If you line with muffin liners, make sure to spray the inside of the liners with nonstick cooking spray as these are lowfat muffins and will stick if the liners are not greased.

In a large bowl, whisk together flour, oats, baking soda, salt and spices. Set aside.

In a separate large bowl, add applesauce, oil, maple syrup, egg, almond milk and vanilla; mix until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in the apple pieces. Divide batter evenly, filling each muffin cup about 3/4 of the way full. Sprinkle a few oats on top of each muffin to add a little beauty. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Transfer to a wire rack to cool for 5 minutes, then remove muffins and transfer to wire rack to cool completely.

Once muffins are cooled, make the glaze by mixing together the powdered sugar, cream cheese, vanilla, almond milk and vanilla bean. If necessary, add in a little bit more milk, you want it to be glaze-like consistency. Drizzle evenly over warm muffins! Makes 12 muffins total.

Chickpea Burgers Baked with Yogurt Sauce (makes 4 burgers)-Week 5 

2 tablespoons olive oil, divided
1 small onion, finely diced
1 carrot, peeled chunked
2 cloves garlic
1/2 cup fresh parsley
1 1/2 cups chickpeas, rinsed and drained
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin

Preheat oven to 400 degrees. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add onion and sauté, stirring occasionally, for 5 minutes until soft and translucent. Remove from heat and place in a large bowl.

In a food processor, blend carrot, garlic, parsley, and chickpeas until smooth. Add chickpea mixture to bowl with onions and mix to combine. Add bread crumbs, salt, coriander, and cumin, and mix until fully combined.

Lightly grease a baking sheet. Form chickpea mixture into four patties about 3 inches across and 1/2-inch thick. Place on prepared baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon olive oil. Bake 15 to 20 minutes, or until beginning to turn golden brown.

Tahini sauce

½ cup low-fat plain yogurt
2 tablespoons tahini
1 tablespoon lemon juice
⅓ Cup chopped flat-leaf parsley
¼ teaspoon salt

Mix all ingredients together, and add to burgers.

Italian Knot Cookies-Week 6

I6 eggs
3/4 c. oil
1 c. sugar
1/4 tsp. salt
1/2 oz. almond extract
4 c. flour
4 tsp. baking powder (sift with flour)

Mix eggs, oil, salt, sugar and almond. Add 4 cups flour or more until dough is soft but doesn't stick to your hands. (For every cup of flour, use a teaspoon baking powder.) Depending on size of eggs, it may take 5 1/2 or 6 cups flour.

Roll into a long pencil shape. Shape pieces of dough about 2 inches apart into knot shape. Place on greased and floured cookie sheet. Bake for 10-12 minutes. Cookies should not brown on bottoms. Bake in 375 degree oven.

GLAZE:

2 c. powdered sugar
1/2 tsp. salt
1/4 c. milk or enough to make it thin
1/2 tsp. anise extract
Candy sprinkles

Mix all ingredients for a glaze except sprinkles. Dip cookies by hand while still hot and sprinkle with the candy sprinkles. (Makes about 5 dozen.) Glaze and sprinkle about 4 at a time. Glaze dries quickly.