Friday, May 21, 2010

Parmesan Popcorn & Choco-Cornflake Snacks

chocolate cornflake snacks
These are so easy, and oh so good!
All you need is:
2 cups corn flakes
1 cup dark chocolate chips
2 Tbs canola (or mild veggie) oil
pinch of salt

melt your chocolate over a double boiler*
keep stirring as it melts.
*a metal bowl large enough to sit atop a pan with three inches of simmering water.
take care to not let bottom of bowl touch the water, only the steam.

remove from heat, and add oil & salt

fold in corn flakes

stir gently until all flakes are coated

spread onto a cookie sheet and refrigerate until set

parmesan popcorn

one bag of microwave popcorn
or 4oz. unpopped kernels
(cook it in an air-popper, 
or on the stovetop like we did in class today)
1 stick butter (4 oz.)
1/2 cup grated parmesan
salt and pepper

melt the butter

stir in the parmesan,
add salt & pepper.
drizzle this over the popcorn and gently stir to coat evenly.

here is the link to the blog where these recipes came from:

Friday, May 14, 2010

Indonesian-Style Warm Bananas in Cinnamon-Coconut Milk

4 bananas
1 can coconut milk (13oz)
3 Tbsp sugar
1/2 tsp cinnamon

Peel the bananas and slice into bite-size pieces.
In a medium saucepan, bring the coconut milk, sugar and cinnamon to a gentle boil over medium heat, stirring until the ingredients are incorporated.

Add the bananas and let mixture return to a boil.  Reduce the heat and simmer gently, stirring occasionally, until the bananas are tender but not mushy, 2 to 3 minutes.
Serve hot, with an additional sprinkling of cinnamon, if desired.

You might also try serving this with ground nuts, dried fruits, oatmeal, or chocolate sauce!

Friday, May 7, 2010

Dabo Kolo

Dabo Kolo
Ethiopian "little fried snacks"

Whisk together:

1/2 tsp. SALT

2 Tbs. SUGAR


then add:

1/4 cup OIL

Now, stir with a wooden spoon
while slowly adding water (just a bit at a time) until a stiff dough forms.
Remove from bowl, and knead the dough for a few minutes.

Preheat a griddle or heavy bottomed frying pan over medium heat.

Divide dough into golf ball sized pieces and roll each piece into long rope-like pieces that are about a 1/2 inch around.  Cut each dough rope into 1/2 inch pieces.

Spread a handful of the pieces in the ungreased  pan (or enough to cover bottom of pan). Cook over heat, stirring occassionally until uniformly light brown on all sides.
Continue until all are light brown.

Allow the Dabo Kolo to cool completely and store leftovers at room temperature in an airtight container.