Food Network | Show: Good Eats | Episode: Power Trip
Ingredients
Directions
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Submitted by jessi_mcg "This is a really delicious recipe from Cooking Light that is perfect to use up the bounty of kale that comes around this time of year. It is hearty enough with the beans and pancetta to please a more carnivorous crowd. Please be aware that the cook times are fairly relative--everyone considers greens "done" a bit differently. I altered the recipe a bit, so I will share what I did as well :). This was great served with hot cooked farro, and I'm sure any other grain would be just as good." ingredients Units: Metric 473.18 ml onions , chopped (they suggest red, I used Vidalia) 28.34 g pancetta , chopped (I used bacon) 3 garlic cloves , minced 2602.49 ml kale , chopped (about 1 1/4 pounds) 2.46 ml black pepper 1.23 ml salt 425.24 g can pinto beans , rinsed and drained 396.89 g can beef broth (I used chicken broth) directions Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onio...
Ingredients 2 tablespoons taco seasoning 1 tablespoon fresh lime juice 1 tablespoon fresh orange juice 1 pound mahimahi or other firm whitefish fillets cut into bite-sized pieces 1 tablespoon vegetable oil 2 cups presliced green cabbage 1/2 cup chopped green onions 1/2 cup reduced-fat sour cream 8 (6-inch) corn tortillas 8 lime wedges Directions Combine first 3 ingredients in a medium bowl. Add fish; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add fish, saute 5 minutes or until fish is done. Combine cabbage, onions and sour cream in a medium bowl. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down center of each tortilla. Divided fish among tortillas, fold in half. Serve with lime wedges. NOTES: April 2015 Too salty, fish was slightly frozen and got soggy
Winnipeg is home to one of the best bakeries in Canada -- Gunn's, a three-generation, family-run business in the city's North End. Sheer deliciousness characterizes its breads and pastries, as these voluptuous cheese and poppy seed-swirled, onion-topped buns attest. Ingredients 2 tablespoons (25mL) granulated sugar 2 cups (500mL) warm milk 1 pkg or 1 tablespoon (15mL) active dry yeast 1/3 cup (75mL) granulated sugar 3 eggs 1/3 cup (75mL) vegetable oil 2 teaspoons (10mL) salt 6 1/2 cups (1.625L) all-purpose flour 2 tablespoons (25mL) butter, melted 3 cups (750 mL) shredded old Cheddar cheese 1/4 cup (50 mL) poppy seeds or onion seeds 2 onions, sliced 1/2 cup (125mL) (approx) mayonnaise Directions In a small bowl, dissolve 2 tablespoons sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl and using electric mixer, beat together 1/3 cup (75mL) sugar and 2 of the eggs for 7 minutes or until thick and pale yellow. Stir in yeast ...
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