Ingredients:
2 Tbsp chia seeds
1/2 cup milk
Splash of Vanilla
Some maple syrup
Directions:
Put all ingredients into a jar, tighten the screw-top lid and shake shake shake. Set for an hour or so and shake shake shake. Set for a couple more hours or overnight and enjoy.
Feel free to add other mix-ins such as Nutella, jam, cocoa, caramel, chocolate chips, or almond extract
Ingredients:
3 lbs Bottom Round Roast (large cut with low fat content)
Salt and pepper
4 cloves of garlic, minced
2 tsp Montreal steak seasoning
1/4 cup soy sauce
1/4 cup Worcestershire sauce
Directions:
Salt and pepper the roast. Sear in a pan on high heat with a neutral oil. Place in a large plastic bag with the rest of the ingredients, seal the plastic bag while it is underwater (homemade vacuum!). Cook via sous vide at 135°F for 10 hours. Once it is cooked through, let rest and prepare a sauce using a roux or cornstarch slurry for thickening the juices that have resulted from the cooking. Slice against the grain and serve with mashed potatoes and roasted veggies. Enjoy!
From the Fall 2003 issue of the Y magazine
Ingredients:
1 cup margarine
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cup sugar
1 3/4 cups flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts (optional)
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting.)
Mint Icing
5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
Directions :
Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
Seriously - the crispiest waffles I've ever made!
From Food.com
Ingredients:
1 1⁄3 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 tablespoons sugar
2 eggs, separated
1⁄2 cup butter, melted
1 3⁄4 cups milk
Directions:
In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Add milk and melted butter to dry ingredient mixture and blend. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake until golden brown.
From RicardoCuisine.com
Ingredients:
2 1/2 cups (425 g) Medjool dates or dried dates, pitted and chopped (lightly packed)
1 cup (250 ml) water
2 tbsp (30 ml) lemon juice
2 tbsp brown sugar
1/2 tsp baking soda
1 3/4 cups (175 g) quick-cooking oats
1 cup (150 g) unbleached all-purpose flour
3/4 cup (160 g) brown sugar
1/4 tsp baking powder
3/4 cup (170 g) semi-salted butter, softened
Directions:
With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.
Filling
In a pot, bring the dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart. Let cool.
Crisp
In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.
Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.
