Jenn’s Cook Book

Here is my inaugural recipe for Veganomics and my departing beverage for Smoothie-licious. Did you ever smear a banana with peanut butter and roll it in graham cracker crumbs when you were young? Well, this recipe is like that, but instead of graham cracker crumbs, imagine the banana covered in chocolate.

2 tbsp peanut butter
1 banana
1 cup chocolate soy milk 
6-7 ice cubes

Combine all ingredients in a blender and puree until very smooth. Reminisce about your childhood as you sip and enjoy.

Economically Friendly: Bananas are inexpensive and peanut butter is a pantry staple.
Ecologically Responsible: Soy milk is environmentally-friendly and the makers of Silk are donating major money to clean energy.
Excellently Healthy: Protein from peanut butter, potassium from bananas, and yummy calcium from soy milk. Just be careful: at approximately 400 calories, this is a meal-replacement smoothie, not just a light snack!

This recipe is a combination of inspiration. Back when I worked at the unversity’s main campus, the buffet would serve “Sweetza” every Thursday, which is pizza with some kind of a sweet cream cheese sauce, cinnamon apples, and a sprinkle of cheddar cheese. It was absolutely delicious (I know for a fact that several other people would visit the buffet that day solely for this “apple pizza”). Recently, I read an article on Slashfood about the rise of dessert pizzas, pizzas made with chocolate, peanut butter, and other sweet goodies. It reminded me of the Sweetza, which really was a genius hybrid of regular pizza and these new dessert pizzas.

Enter Midnight Snacks. In the first section of the book 10:15 PM Past Your Bedtime Repast, the first recipe is for “Impromptu Pizza.” Basically, the recipe provides ideas for making a personal size pizza out of everyday food items such as flour tortillas, sliced tomatoes, and shredded cheese. After reading through some of the variations, I decided to try my hand at my own Apple-izza in the spirit of the Sweetza.

I started with a flat whole wheat tortilla and added a couple ounces of cream cheese mixed with a pinch of cinnamon and a splash of milk. Then I thinly sliced an apple and created a layer over the cream cheese, slightly overlapping the slices. Next, I seasoned with a small pinch of salt and cinnamon sugar. I then topped it all with a light sprinkle of cheese and baked until bubbly. Once out of the oven, I sprinkled with a bit more cinnamon sugar and cut into pieces. 

I served this for brunch, but it could also be a great dessert or appetizer to a meal. Be sure to cut the apple thinly so the slices cook and soften quickly in the oven. Cheddar cheese and apples are a classic combination, but mozzarella also works. I would recommend a firm, crisp apple like Braeburn or Fuji, or you could use a Granny Smith and substitute caramel for the shredded cheese and add some chopped nuts to make a delicious caramel apple pizza.

Jenn’s Apple-izza 
1 flour tortilla
3 oz cream cheese
1/4 tsp cinnamon
1-2 tsp milk
1 apple, thinly sliced
1/4 cup shredded cheese
cinnamon sugar 

Preheat oven to 400F and cover a baking sheet with parchment paper.

In a small bowl, combine cream cheese, cinnamon, and milk. Stir until smooth and spread over tortilla.

Arrange apple slices in a single layer, slightly overlapping the pieces. Sprinkle with cinnamon sugar and top with shredded cheese.

Bake 10-12 minutes, until cheese is bubbly and the edges of the tortilla are golden brown. Remove and sprinkle with additional cinnamon sugar if desired.

Allow to cool 2-3 minutes and cut into pieces.

This Smoothie-licious recipe is a great get-up-and-go treat for breakfast or any time of the day you might need a kick to get moving. Wheat germ, which is something that has just recently made an appearance here at Jenn’s Cook Book, is part of the wheat kernel and is apparently one of the most nutritious foods you can find. It adds a nutty flavor and a bit of texture to this smoothie, a perfect pairing with peaches (think peach cobbler, with vanilla ice cream…yum!).

1 cup frozen unsweetened sliced peaches
1 cup low-fat vanilla yogurt
1/2 cup orange juice
1/4 cup wheat germ
2-3 ice cubes, if desired

Combine all ingredients in a blender and whirl away! Add ice cubes to achieve desired consistency. Garnish with additional wheat germ and peach slices (optional, but pretty darn fancy).

Makes 1 generous serving.

Variation: swap 1/2 cup frozen dark sweet cherries for half of the peach slices.

From Midnight Snacks chapter 1:15 AM Under the Covers, these snacks are perfect when  you want to “head to bed and call it a wrap.” The recipes in this chapter are designed for those occasions when it seems there is nothing to eat in the entire house, using a little creativity and scant supplies to produce a tasty treat.

These might be a little labor intensive if you are in a hurry first thing in the morning, but if you have the time these can also make a mighty good breakfast. “Here’s how to turn a lowly slice of soft sandwich bread into a lovely turnover.” My version is posted below, but the authors gave several suggestions for fillings, which are posted following the recipe.

Jenn’s Chocolate-Cream Cheese “Tossovers”
4 slices of bread, crusts removed
2 tbsp unsalted butter, melted
2 oz cream cheese, divided
4 tsp mini-chocolate chips, divided
cinnamon sugar, for sprinkling

Preheat oven to 400F and cover a baking sheet with parchment paper.

Roll out crust-free bread with a rolling pin (bread should be flattened to the thickness of a saltine cracker).

Brush the edges of the flattened bread with melted butter. In the center of each piece, spoon 1/2 oz of cream cheese and 1 tsp chocolate chips.

Fold the bread into a triangle and press the edges together. Crimp edges with a fork if necessary.

Arrange triangles on prepared baking sheet and brush the tops with melted butter. Sprinkle with cinnamon sugar. Bake until golden brown, about 15-20 minutes.

Other topping suggestions:

A spoonful of preserves and a smear of cream cheese
A dollop of jelly and a layer of peanut butter
Pieces of a dark chocolate candy bar
Fresh berries, peach or plum slices, or chopped apples sprinkled with sugar
Small slice of cheddar cheese and applesauce
Caramel sauce, shredded coconut, and chopped pecans

Feel free to improvise, making your own personal creation.

Another dual project recipe for Smoothie-licious and Midnight Snacks, again from chapter 1:00 AM: Spa Night, this smoothie gives green tea a fruity new twist. Spa Night features “light, enlightening foods to bask in…If you don’t indulge yourself, who will? You deserve it.” I do not normally care for bananas in smoothies, but combined with kiwi the flavor is very refreshing. With a small kick of caffeine from green tea, this is a great early-morning revitalizer. Kiwi skins are actually edible, according to the authors the peel adds an earthy flavor to the smoothie and (of coarse) will change the color slightly. Recipe makes enough for two servings, but can be halved for one.

1 1/2 cups soy milk
4 green tea bags
4 kiwis, peeled or unpeeled, quartered
1 banana, peeled and broken into pieces
1 tbsp honey
3-4 ice cubes

In a saucepan or microwave-safe bowl, bring soy milk just to the point of simmering (do not boil).

Steep the tea bags in the milk for 5 minutes. Discard tea bags and pour liquid into a blender.

Add fruit pieces, honey, and ice cubes. Blend until smooth.

Shown below, served in a chilled glass with mint:

The first recipe for Smoothie-licious is also part of my Midnight Snacks series as well. In chapter 1:00 AM: Spa Night, the authors wrote a section called “Lots of Lassis” that features a tradition lassi as well as several variations. Lassi is a tradition Middle Eastern and East Asian beverage with yogurt often mixed with fruit or spices. Some versions are savory, but most are sweet. Below is the general recipe followed by several mix-in variations. I tried the Honeydew and Ginger Lassi, shown above with a sprig of mint.

Lassi Recipe:
1 cup plain non-fat or low-fat yogurt
1 cup skim milk
1 tbsp honey or maple syrup

Combine all ingredients in a blender and, in the author’s words, ”let ‘er rip.” Pour the lassi in a glass filled with ice.

Variations:

Lemon Lassi: add grated zest of 1 lemon (do not add lemon juice, it will curdle the yogurt)
Indian Spice Lassi: add a pinch of ground cardamom, ginger, cumin, and black pepper
Pistachio and Honey Lassi: blend in 1/2 cup of pistachio and an additional tbsp of honey
Honeydew and Ginger Lassi: Add 1 cup of honeydew cubes and a nickel-size piece of fresh ginger (make sure to peel ginger first) 
Mint of Persian Lassi: add 10 fresh mint leaves
Berry Lassi: add 1/2 cup strawberries, raspberries, cherries, blueberries, or blackberries
Mango Lassi: add 1/2 cup sliced, peeled mango (an Indian favorite)

These recipes all make 2 generous servings.

Just made a huge batch of Great Day Granola? Here is the perfect way to enjoy it! This version pairs my Chocolate-Chip Cherry Granola with frozen blueberries and fresh raspberries layered between vanilla yogurt. This parfait puts anything you would pick-up at the drive-thru to shame!

Experiment with different fruits and yogurt flavors until you find the perfect combination. Fresh or frozen fruits work well.

1 cup low-fat vanilla yogurt
1/2 cup frozen blueberries, unsweetened
1/2 cup fresh raspberries, rinsed and patted dry
1/4 to 1/2 cup Chocolate-Chip Cherry Granola

Pour frozen blueberries into a large glass or travel mug. Cover with 1/2 cup yogurt, then sprinkle raspberries. Cover with the other 1/2 cup yogurt. Top with granola. Eat immediately or take it to-go.

Once the blueberries begin to thaw, the juice will create the perfect infusion with the yogurt. Frozen peaches are also great in this parfait.

From 5:30 AM: First-Shift Foods, the authors call this chapter “foods to beckon us from bed.” The original recipe calls for coconut, sunflower seeds, and pecans, which I substituted with dried cherries and mini-chocolate chips. The add-ins are open to interpretation as long as you keep the proportions the same, although I would highly recommend keeping the wheat germ, it adds a nutty flavor and gives the granola texture. I’ve posted the original recipe, and then my remake.

2 1/2 cups quick oats
1/2 cup shredded unsweetened coconut
1/2 cup sunflower seeds
1 cup pecan pieces
1/2 cup toasted wheat germ
2 tbsp vegetable oil
1/4 cup pure maple syrup
1/4 tsp salt
1 tsp vanilla extract
1/2 cup dried cranberries or golden raisins

Preheat oven to 300F and coat a 13×9 baking sheet with cooking spray.

In a large bowl, toss the oats, coconut, sunflower seeds, pecans, and wheat germ.

Combine oil, maple syrup, and salt in a glass measuring cup and heat in the microwave for 1 minute. Add the vanilla.

Pour the syrup over the dry ingredients and toss to coat everything evenly. Spread mixture over prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.

Add the cranberries or raisins and allow the mixture to cool.

Jenn’s Chocolate-Cherry Granola
2 1/2 cups quick oats
1/2 cup wheat germ
1/4 cup maple syrup
2 tbsp vegetable oil
1/4 tsp salt
1 tsp vanilla
1 cup dried cherries
1 cup mini-chocolate chips

Preheat oven to 300F and coat a 13×9 baking sheet with cooking spray.

In a large bowl, toss the oats and wheat germ.

Combine oil, maple syrup, and salt in a glass measuring cup and heat in the microwave for 1 minute. Add the vanilla.

Pour the syrup over the dry ingredients and toss to coat everything evenly. Spread mixture over prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes.

Add the dried cherries. Add the chocolate chips while the mixture is still warm and stir to melt the chocolate into the granola, or add the chocolate chips after the mixture has cooled to keep in pieces.

Sprinkle granola on top of yogurt and fruit.

From chapter 2:30 AM: Late Night Rehab of Midnight Snacks, “try this fortifying concoction to hydrate your system, flush out some lingering impurities, and get your body rebounding with a vitamin booster shot.” The authors certainly don’t lack imagination. 

While the recipe is designed to stave off a hang-over, it’s a great early morning booster as well. Bonus: a full serving of fruit and veggies first thing in the morning, and then some. Normally, I adjust recipes to my liking, but this one was practically perfect. The only snag is the recipe is suppose to serve one, but I had plenty for two.

1 small papaya, peeled, seeded, and cut into chunks
1/2 cup orange juice
1/2 cup apple juice
1/2 medium cucumber, peeled, seeded, and cut into chunks
ice cubes (about 5-6)

Author’s instructions:

“Cast all the ingredients, along with any of the evening’s regrets, into the blender and puree.”

I do not advocate the peeling and seeding of fruits and vegetables, but in the case of papaya it is necessary. For the cucumber, it’s more about the texture of the smoothie. The only thing I added to this was a sprig of mint, just for show. If you really want to balance your breakfast, try yogurt or milk in place of the fruit juices.

Ripe papaya are more yellow than green and should yield slightly when you squeeze it.

I am so not a morning person. Ever. I’m even less of a morning person when I have to get up before the sun does. Now I have a way to catch a little sunshine when it’s still dark outside. This homemade treat is easy, healthy, and tasty. What a great way to start the day, with a little Spring Fever.

If you are unable to find mango sorbet, try another flavor such as raspberry or lemon. You can also swap half of the strawberries with a sliced banana, or try with sliced peaches this summer.

2 cups sliced strawberries
1/2 cup orange juice
1/2 cup mango sorbet
5-6 ice cubes, to thicken if desired

Combine all ingredients in a blender. Pulse until smooth. Sip and enjoy. Yum!