Good morning, friends in print and online.
Our first question is really a musing. A.E. is an almond-butter lover and can't figure out how to get the oil mixed into the almond butter in most jars. Can you help her get the most from her favorite jars of crunchy almond butter? "Also, could someone give me a recipe for making crunchy almond butter at home?"
While you are at it, please supply an apple or other fruit-butter recipe that does not contain added sugar.
FLOURLESS COOKIES
In return for her request, A.E. sent a simple sweet made with almond butter - flourless cookies with only three ingredients.
Three-Ingredient Almond Butter Cookies
These cookies are so easy to make; they do not need a mixer.
Cooking spray
1 cup Justin's Maple Almond Butter or your favorite almond butter
6 tablespoons sugar
1 large egg, lightly beaten
Heat the oven to 350 degrees, and place the racks in the upper and lower third of the oven. Spray 2 nonstick baking sheets lightly with cooking spray.
In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.
Nutrition information for each cookie: 63 calories, 7 grams carbohydrate, 3 grams protein, 6 grams fat, 9 milligrams cholesterol, 27 milligrams sodium, 1 gram fiber, 4 grams sugar.
OLÉ MOLE
From the vast Rose Secrest collection came a chili with a touch of mole - that is, the internet informs, a combination of chilies and chocolate often used "for topping stewed meats or enchiladas." The Spanish word is pronounced "Moe-lay." Here, the chocolate is from cocoa powder and the chilies are poblanos, and the dish is a vegetarian chili. It also, coincidentally, contains some almond butter.
Black Bean Mole Chili
1 can black beans
1/2 cup quinoa, cooked
2 tablespoons almond butter
1 cup tomato juice
1 cup water
1 ounce cocoa powder
3 poblano chilies, roasted and chopped
1/4 cup red onion, minced
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon chipotle
2 tablespoons cilantro, minced
Combine all ingredients in saucepan. Simmer until heated through.
SWEET TREAT
Rosemary Palmer of the blog myhomeandtravels.com sent some spring-ready recipes from aforesaid blog. (To make this a gluten-free treat, you could substitute 1 tablespoon of gluten-free flour.)
Crustless Mini Cheesecakes
16 ounces cream cheese at room temperature
1/2 cup granulated sugar
2 large eggs at room temperature
1 tablespoon all-purpose flour
1 teaspoon real vanilla extract
1/4 cup sour cream
Heat oven to 350 degrees, and line a 24-cup mini muffin tin with small cupcake liners. Set aside.
Mix the cream cheese with the granulated sugar in a large mixing bowl.
Mix in one egg at a time to the cream cheese mixture until well combined.
Add in the flour, vanilla and sour cream, and mix on low speed until smooth.
Once smooth, divide the filling mixture evenly between the 24 mini muffin cups. Place in the preheated oven, and bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
A small cookie scoop is a great tool to have and use. This will ensure all are the same size.
Remove from oven, and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3 to 4 hours.
To serve, remove from refrigerator and top each mini cheesecake with your choice of topping.
Some favorite toppings are lemon curd, blackberry jam and strawberries. Any fresh fruits, jams or preserves, or canned pie fillings such as cherry, are always great options. You may also leave some plain, or just add a sprig of fresh mint for color.
1 BATCH, 5 WAYS
Our final contributor is Yeast of the Ridge, who thought, when reading the request for complete meal menus, that breakfast suppers would be a good idea.
"I adapted this from Eating Well magazine, which offered five breakfast menus made with five ingredients: spinach, eggs, avocado, shredded Cheddar and corn tortillas. It seems like each would make a complete supper meal as well, maybe with the addition of black beans or rice."
Breakfast Suppers
To experiment with the following recipes and make portions for 4 or 5 people, you will need these basic ingredients:
1 (5-ounce) bag spinach
1 dozen large eggs
1 large avocado
8 ounces shredded Cheddar cheese
8 corn tortillas
For each individual serving:
Migas With Spinach
1 teaspoon olive oil
1 chopped corn tortilla
2 cups spinach
2 eggs
Salt and pepper
2 tablespoons shredded Cheddar
1/4 cup avocado, diced
Heat 1 teaspoon olive oil in a medium nonstick pan. Add 1 chopped corn tortilla, and cook, stirring once, until crispy, about 3 minutes. Add 2 cups spinach, and cook, stirring, until wilted, about 1 minute. Lightly beat 2 eggs with a pinch each salt and pepper, and add to the pan. Cook, stirring, until set, about 2 minutes. Stir in 2 tablespoons shredded Cheddar. Serve topped with 1/4 avocado, diced.
Instant Egg and Cheese "Bake"
1 cup chopped spinach
2 eggs
1 teaspoon milk
Salt and pepper
2 tablespoons Cheddar cheese
1 warmed tortilla
Place 1 cup chopped spinach in an 8-ounce ramekin coated with cooking spray. Microwave on high until wilted, about 30 seconds. Crack 2 eggs on top, drizzle with 1 teaspoon milk, and season with a pinch each salt and pepper. Sprinkle with 2 tablespoons shredded Cheddar. Microwave until the eggs are set, about 2 minutes. Serve with a warmed tortilla.
Egg and Spinach Tacos
1/4 avocado
Pinch salt
1 teaspoon lime juice
2 chopped hard-boiled eggs
2 warmed tortillas
1/2 cup chopped spinach
1 tablespoon shredded Cheddar
1 tablespoon salsa
Smash 1/4 avocado with a pinch salt and 1 teaspoon lime juice. Mix in 2 chopped hard-boiled eggs. Divide between 2 warmed tortillas, and top each with 1/2 cup chopped spinach and 1 tablespoon each shredded Cheddar and salsa.
Breakfast Spinach Salad
1 corn tortilla
3 cups spinach
1 tablespoon favorite vinaigrette
2 tablespoons shredded Cheddar
1 sliced hard-boiled egg
1/4 avocado
Bake 1 corn tortilla at 400 degrees, flipping once, until crisp, about 8 minutes. Meanwhile, toss 3 cups spinach with 1 tablespoon of your favorite vinaigrette. Top with 2 tablespoons shredded Cheddar, 1 sliced hard-boiled egg and avocado (diced). Crumble the tortilla, and sprinkle it on top of the salad.
Sunny-Side-Up Quesadilla
2 teaspoons olive oil, divided
1 cup spinach
2 corn tortillas
2 tablespoons shredded Cheddar
1/4 avocado, sliced
Hot sauce for topping
Heat 1 teaspoon olive oil in a small nonstick skillet over medium-high heat. Add 1 cup spinach, and cook, stirring until wilted, about 1 minute. Top 1 corn tortilla with 2 tablespoons shredded Cheddar, the spinach and another 2 tablespoons cheese. Cover with another corn tortilla. Heat another teaspoon oil in the pan over medium-high heat. Add the quesadilla, and cook, filling once, until crispy, about 4 minutes. Serve the quesadilla topped with the egg, 1/4 avocado sliced and hot sauce.
This is a most creative proposition. If you try the mix-and-match method, will you let us know how it works? And do come back next week.
REQUESTS
- Tips, recipes for almond butter
- Sugar-free fruit butters
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Email: chattfare@gmail.com