Archive for February, 2014


Almost Flourless Chocolate Cake from Food52

 

Almost Flourless Chocolate Cake with Meyer Lemon Whipped Cream
Very lightly adapted from Orangette  

Makes one 9-inch cake 

7 ounces best-quality dark chocolate
7 ounces unsalted European-style butter, cut into 1/2-inch cubes
1 1/3 cups granulated sugar
5 large eggs
1 tablespoon all-purpose flour
1 pint heavy whipping cream
Peels from 1 Meyer lemon 

  1. Heat the oven to 375º F, and butter a 9-inch cake pan. Line the base of the pan with parchment, and butter that, too.
  2. Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. Once it begins to melt, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
  3. Add the eggs one at time, mixing very well after each. Mix in the flour. At this point your batter should be super smooth.
  4. Pour batter into the prepared cake pan and bake for about 25 minutes — or, as Molly says, until the center of the cake looks set and the top is shiny and a bit crackly-looking.
  5. Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. (The cake will deflate slightly as it cools.) Allow to cool completely before you serve.
  6. Serve in wedges at room temperature with whipped cream — or nothing at all.
Advertisements

Moroccan style chicken stew

1 pinch  Saffron threads (optional, but nice!)

1 only Whole chicken, cut into pieces

3 only Onions, chopped

3 cloves Fresh garlic, chopped fine

1 Tbsp Fresh ginger, chopped fine

2 Tbsp Fresh haldi (turmeric), peeled and grated

1 only Cinnamon stick

1 tsp Cumin seeds, toasted and ground

2-3 cups  Chicken stock

¼ cup Fijian raw honey

2 Tbsp Olive or coconut oil (vegetable oil if you have none)

Juice of 2 lemons

Handful  Fresh coriander), chopped

Salt and pepper, to taste

 

  1. Add saffron threads to 2 tbsp. of water. Soak for 10 minutes. Set aside.
  2. Season the chicken pieces with salt and pepper.
  3. Seal the chicken pieces first by frying them in a pan over medium heat, making sure  all sides are brown, for about 5-8 minutes. Transfer chicken to a plate and set aside.
  4. In the same fry pan you just used, add onions, garlic, ginger, turmeric, cinnamon stick and cumin.  Cook for about 5 minutes to brown the onions and release the herbal flavours. 
  5. Stir in saffron water mixture. 
  6. Add chicken pieces back to the pan including the juices.  Add enough stock to just cover the chicken. Bring to a boil. 
  7. Add honey and reduce heat to low and simmer, covered, stirring regularly. 
  8. Cook until chicken is tender and cooked through, about 30 to 35 minutes.
  9. Add the lemon juice and coriander when the chicken is cooked.
  10. Serve with rice or roti bread

To make it Fast Metabolism Diet friendly for phase 2 I left out the honey and did not use oil to cook the chicken and onions.  I used a little bit of chicken stock.  I also used 4 cups of chicken stock, one onion (didn’t have any more) and fresh green beans.

  • 1 pound ground turkey breast
  • 1 teaspoon dried herbes de Provence, crushed
  • large handful of chopped cabbage
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • 4 cups chopped fresh spinach
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  1. Cook turkey in a large saucepan over medium-high heat until browned, stirring to crumble.  Add onions and celery part way through the turkey cooking.
  2. Add herbes de Provence, broth, and any other desired vegies to pan; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in spinach; simmer 5 minutes.

The wonderful thing about this recipe is that you can add any vegies you like.  And you can double the recipe easily.  Just keep the Herbes de Provence to stock ratio the same as the original recipe.  The Herbes de Provence MAKE this recipe. 

As made this works for Phase 2 on the Fast Metabolism Diet.