Category: Try This At Home

Hello, 2022! As one often does at the start of a new year, I am eating a little more mindfully after all of the frivolity of the holiday season. However, the fact that I’m being mindful doesn’t mean I am limiting myself to boring foods.

These cauliflower cakes are a great example of how you can eat a healthier snack or side dish that is still fun and flavorful. The majority of the ingredients in this dish are on the “good” list. Steamed cauliflower and egg whites are about as mindful as you can be when eating. What makes them only healthy-ish, subjectively speaking, is the topping of shredded cheese. If you’re feeling that you need to make these 100-percent healthy, just eliminate the cheese.

There are a few tips to go with this recipe. First, you need to use fresh cauliflower. Frozen cauliflower contains too much moisture. Second, be sure to mince the garlic so that you don’t end up with a large chunk in one of the cakes. Third, you can replace cheddar cheese with any other cheese that melts well.

Here’s to a healthy-ish start to 2022!

Healthy-ish cauliflower cakes
Makes 12

1 pound cauliflower florets (approximately half of a medium-sized head of cauliflower)
1 egg white
1 teaspoon dried basil
1 clove garlic, minced
salt & pepper
1 cup shredded cheddar cheese

Place florets in a steaming basket over boiling water, and cook for 4 to 5 minutes or until fork tender.
Divide cooked cauliflower florets in half.
Place half in a food processor with egg white, basil, garlic, salt and pepper.
Chop the other half into small pieces (about the size of a peanut).
Combine the pureed and chopped cauliflower in a mixing bowl.
Preheat the oven to 400 degrees, and heat a nonstick frying pan over medium heat.
Coat the baking sheet and frying pan with nonstick cooking spray.
Scoop 1/4 cup of cauliflower mixture, and place in preheated frying pan, pressing gently to flatten.
Repeat, leaving an inch between cakes.
Cook for 1 to 2 minutes (or until golden brown); flip and repeat on second side.
When both sides are golden brown, transfer to the prepared baking sheet.
After all of the cauliflower patties are on the baking sheet, top with shredded cheddar cheese.
Bake for 8 to 10 minutes or until cheese is melted.

Photo: Healthy-ish cauliflower cakes. Photo by Michele Pesula Kuegler

We are nearing the very end of the holiday season. After New Year’s Eve, there may be thoughts (and actions) of healthier eating to compensate for the seasonal indulgence. However, before we tiptoe into the land of less sugar, fat, carbs, etc., I want to share one simple and delicious treat: chocolate peanut butter crunchies.

I don’t know if there is a recipe that is more aptly named. These crunchies are made of three ingredients, two of which are announced in its name. As simple as they are, they also provide a great amount of flavor, texture and balance. They are creamy yet crunchy, as well as sweet with a hint of saltiness.

When you look at the recipe, you might note that it only makes 12 crunchies, which may seem small when you compare it to a cookie recipe. However, these crunchies are fairly dense. You won’t be eating three or four of them. Of course, you also could easily double this recipe, especially since chocolate chips usually are sold in two-cup packages.

There are two key notes for this recipe. First, on the ingredient front, you want to use regular creamy peanut butter, not the all-natural, need-to-stir-it variety. You could use crunchy peanut butter, but you may need an extra tablespoon or two to get the correct consistency. Second, these are messy treats. Be sure to keep a napkin handy while enjoying them.

Whether you use this recipe now for a New Year’s gathering or store it in a file for some time in 2022, it is the perfect last-minute dessert recipe. From gathering the ingredients to popping one into your mouth, this recipe can be ready in 20 or so minutes.

Chocolate peanut butter crunchies
Makes 12

1 cup milk chocolate chips
½ cup creamy peanut butter
2½ cups corn flakes

Line a rimmed baking tray with parchment paper.
Combine chocolate chips and peanut butter in a large microwave-safe bowl.
Heat in 30-second increments, stirring after each. (It should take 2 or 3 rounds to melt completely.)
Add corn flakes to chocolate mixture; stir well.
Using a serving spoon, scoop approximately 1/4-cup portions of the mixture onto the prepared tray.
Repeat until all mixture has been scooped into individual portions.
Refrigerate for 10 to 15 minutes or until firm.
Store in a sealed container.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Chocolate peanut butter crunchies. Photo by Michele Pesula Kuegler

It’s almost Christmas, so you probably are already surrounded by many treats. You may wonder why you need one more dessert recipe right now. The answer is simple: These bars are delicious and make a fabulous dessert that doesn’t require a lot of time.

During this holiday season, cookies usually take center stage, which is fine. The problem with cookies is that you need to make batches of them. Plus, you need to find a cute serving tray on which to serve them. That’s where this bar recipe can assist you. You can bake and serve in the same pan!

When you make these (not if but when), there are three important ingredient notes. (1) You need to use old-fashioned or rolled oats to provide the correct texture. (2) The soft caramels are the ones that come individually wrapped but don’t have that white/creamy center. (3) Although it’s only a few tablespoons, whole milk really is the best choice to keep the caramel sauce creamy.

Now you have a dessert that is bound to receive many oohs and ahhs. Make sure you save one for yourself!

Chocolate & caramel oatmeal bars
Makes 20

1½ cups flour
1½ cups old-fashioned oats
1 cup light brown sugar
¾ cup unsalted butter, softened
1 teaspoon baking soda
¼ teaspoon salt
7 ounces soft caramels
4 Tablespoons whole milk
12 ounces semisweet chocolate chips

Preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment, mix flour, oats, sugar, butter, baking soda and salt on medium speed until butter is the size of rice.
Line a 13×9 pan with parchment paper, and then grease the parchment paper with butter or nonstick cooking spray.
Place 3/4 of the cookie dough in the pan; spread evenly and pat firmly.
Bake the bottom crust for 12 minutes.
While the crust bakes, combine the caramels and milk in a microwave-safe bowl.
Heat the caramel mixture in the microwave in 30-second increments, stirring after each.
Remove crust from oven; spread melted caramel over it.
Sprinkle chocolate chips on top of caramel.
Scoop remaining cookie dough into tablespoons, and distribute evenly over the chocolate chips.
Bake for 15 to 20 minutes or until the crust is golden brown.
Cool for at least 30 minutes before serving.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Chocolate and caramel oatmeal bars. Courtesy photo.

Falafel is one of those dishes that seems like it’s healthy, but that isn’t always the case. Although falafel is mainly composed of garbanzo beans, quite often they are deep fried and topped with heavy sauces. Now, there is nothing wrong with a little decadence, but at this time of year there is so much indulgent eating, a healthier alternative is greatly appreciated.

Thus, today I have a recipe for baked falafel burgers. This simple-to-make dish is about as healthy as can be. There is no oil added to the burger, and they are baked instead of fried. However, all of this healthiness does not equal a boring dish. These burgers are bursting with flavor from the addition of two different fresh herbs as well as a dried spice.

Serve these “burgers” in a piece of pita bread and add lots of veggies, and you have an incredibly healthy meal. To keep it even healthier, skip mayonnaise and opt for something lighter, such as Buffalo sauce. You can even make your own two-ingredient condiment: 1/4 cup plain Greek yogurt mixed with hot sauce (you choose the amount). This recipe should be enough to top all four falafel burgers.

Serve these falafel burgers with some baked green bean fries or a fruit salad, and you have a delicious, health-conscious meal for four!

Baked falafel burgers
Serves 4

15-ounce can garbanzo beans, rinsed & drained
½ cup fresh parsley
1 cup fresh cilantro
3 cloves garlic, minced
2 teaspoons cumin
¼ cup walnuts
3 Tablespoons lemon juice
Salt & pepper
Optional:
Hamburger buns or pita bread
Lettuce, tomato and condiments

Combine garbanzo beans, parsley, cilantro, minced garlic, cumin and walnuts in the bowl of a food processor.
Add 2 tablespoons of lemon juice, and pulse.
Add remaining lemon juice, 1 teaspoon at a time, blending until smooth.
Divide mixture into 4 equal portions, and form into patties.
Place on a small greased baking sheet.
Refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees.
Remove falafel burgers from the refrigerator, and bake for 30 minutes.
Serve in a pita or on a bun with desired toppings and condiments.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Baked falafel burger. Courtesy photo.

I don’t know if the word “spread” accurately describes this recipe. Yes, as you can see in the photo, it can be used as a spread for pita wedges. I also have used it as a topping for roasted eggplant slices, so that’s another use as a spread. In addition to those, I have also used it as a topping for pasta and zoodles.

What I love about this recipe, besides its simplicity, is the amount of flavor in it. Because you use sun-dried tomatoes, this recipe packs a ton of tomato flavor. The red wine enhances and deepens that flavor, providing a bite of summer flavor, even in the middle of winter.

There are a number of ingredient notes for this recipe. First, you have to use sun-dried tomatoes, not packed in water or oil. You want the dried version. Second, you really should mince the garlic before it goes in the food processor. Yes, it will get blended in there, but it’s such a small amount of ingredients, the garlic may end up in bigger chunks. Third, for the red wine, I would encourage you to use a full-bodied red, such as a cabernet sauvignon. If you prefer a different wine, that is fine as long as it is a dry red. No sweet or white wines allowed.

With all of the possible uses, this is a great recipe to have on hand, whether you want a unique topping for some ziti or are looking for a different accoutrement for your cheese and crackers.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Sun-dried tomato spread
Serves 4

4 ounces sun-dried tomatoes
1 garlic clove, minced
2 teaspoons dried basil
4+ Tablespoons red wine
3 Tablespoons tomato paste
Salt & pepper

Instructions
Place sun-dried tomatoes in a small bowl, and cover with warm water.
Allow to soak for 30 minutes or until tender.
Drain tomatoes.
Combine tomatoes, garlic, basil, 4 tablespoons red wine, and tomato paste in a food processor; blend for 10 seconds.
Scrape down the sides of the processor bowl with a spatula, and blend for another 10 seconds.
If the spread isn’t smooth at this point, add another tablespoon of wine to the mixture, and blend again.
Season with salt and pepper to taste.
Serve or refrigerate, covered, until needed.

Photo: Sun-dried tomato spread. Courtesy photo.

Beets. They definitely were a vegetable that I did not appreciate nor enjoy as a kid. Now that I am an adult, they have moved quite high on the list of ingredients I enjoy cooking (and eating). I have noticed that they appear on many more restaurant menus as well, so I am not alone in my thinking.

If you are intrigued by beets or want to start using them in your cooking, this is a great recipe. It allows the beets to shine, it has an elegant look and the effort to make it is minimal. The entire recipe does require many hours, but the majority of that time is spent roasting, cooling and setting. Active cooking time is only 30 minutes or so.

The trickiest part of this recipe is the peeling of the beets. I have done this multiple times and have a few tips: (1) Let the beets cool a little bit, so they are easier to handle. (2) Have a generous supply of paper towels, as they aid in removing the skin and they keep your hands from turning purple. (3) If you don’t want a residual pink hue, wear gloves.

Once you have the beet peeling under control, the rest of the recipe is a simple mix of slicing, mixing and layering. From that effort you will have a delicious and beautiful appetizer.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Roasted beet terrine
Serves 6

4 small beets
5½ ounces soft goat cheese
4 Tablespoons plain Greek yogurt
Freshly ground black pepper
Honey
2 Tablespoons sliced almonds
Flaked sea salt

Preheat oven to 400 degrees.
Wrap each beet in foil and place in oven; roast for 45 minutes or until fork tender.
Remove beets from oven and allow to cool for 15 minutes.
Using a paper towel, remove skin from beets; allow to cool fully.
Slice beets thinly.
Combine goat cheese and Greek yogurt until blended. Season to taste with black pepper.
Line a 9″x5″ loaf pan with plastic wrap.
Place a single layer of beets on the bottom of the pan.
Top beets with half of the goat cheese mixture.
Repeat with another layer of beets followed by remaining goat cheese mixture.
Top with final layer of beets.
Wrap plastic wrap around top of beets; refrigerate for at least 2 hours.
Unwrap terrine and transfer to a serving plate.
Sprinkle almonds on top of terrine, drizzle with honey, and finish with a sprinkle of salt.
Cut into slices, and serve.

Photo: Roasted beet terrine. Courtesy photo.