Robert Stinnett

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Archive for category Yum!

Whole Wheat Flaxseed Cookies

Nov 23

Posted by Robert Stinnett in Home Life, Yum! | 2 Comments

A while back I happened to run into @MizFitOnline who has a great website about fitness named, aptly, MizFitOnline.  We happened to be talking about healthy treats (or at least treats that aren’t as bad for you as traditional sweets) and I shared with her my recipe for Whole Wheat Flaxseed Chocolate Chip cookies.  It’s been a favorite of mine for a long time, and I’m always happy to share with others things I think are Mmm, Mmm good!

Well wouldn’t you know it a few days later I decide to make some sweets for the family to enjoy and I discovered that the cupboard was bare of chocolate chips.  Oh no!  What’s a chocoholic to do?  So I took that opportunity to improvise on the original recipe and come up with a slight variation, and introduced a few new ingredients. 

Before we get started let me state that these are not “eat all that you want to” cookies.  No cookie, cake, pie or anything is like that.  This is a healthier version of a favorite classic goodie, the cookie.  While it has some healthier aspects to it, you still need to watch how many you are eating.  Remember, sweets are a treat – not the main meal!

Also, if you don’t know of the benefits of Flax Seed I highly encourage you to read up on its nutritional properties.  This little seed packs quite a punch!  You should be able to find them in your grocery store bulk section.  To get the full nutritional value out of them you will need to grind them up.  I highly recommend this Toastmaster coffee grinder if you don’t have one already.  It is one of these essential kitchen appliances you need, even if you don’t drink coffee. 

You’ll notice we are using whole wheat flour instead of white.  Whole wheat flour is much better for you and gives your body the whole grains it so desperately needs.  We’re also using applesauce to replace some of the fat content.  You can use all applesauce instead of butter, but be warned the cookies will come out more cake-like. DSCF0173 (Large) I still think they are great but some people don’t like their cookies that way.

So, having said all that, let’s get to the good stuff!  (Be sure to read the additional ideas after the recipe)

Here’s what you’ll need…

  • 3/4 cup granulated sugar (You can use Splenda for Baking if desired)
  • 3/4 cup brown sugar
  • 1/2 cup butter (I have been known to cut this down to 1/4 cup)
  • 1/2 cup Applesauce
  • 1 tsp pure vanilla (never use the artificial stuff – bleh!)
  • 1 egg
  • 2 cups Whole Wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp ground flax seed
  • 5 tbsp cocoa powder

Start off by mixing the sugars, butter, applesauce, vanilla and egg together.  Then stir in your flour, baking soda, salt and flax seed.  Add in any extras at this point as well (see below).

Drop by rounded teasponfulls about 2” apart onto a baking sheet lined with parchment paper.  Bake for 10 minutes at 375 degrees.

Suggested “extras” if desired (note:  this will increase your calorie and fat content):

  • 1 cup of dark chocolate chips (add to mix)
  • 1 cup of raisings (may sound strange for chocolate cookies, but give it a try sometime!)
  • After cookies have baked, pull from oven and add a small piece of dark chocolate to them while still warm on top.  I highly recommend 70% or better dark chocolate.

If you make the cookies “plain” (i.e., without extras) I think they are great little chocolate treats to have in moderation that aren’t too sweet.  Enjoy!

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Christmas Treats: Homemade Fudge

Dec 11

Posted by Robert Stinnett in Yum! | 2 Comments

Nothing says Christmas to me like mom’s homemade fudge.  It’s hard to believe that its been three years now since mom passed away, but each Christmas I remember her in my own special way by making her homemade fudge.  Everyone around and near Shenandoah Ave. in St. Louis came to mom every holiday season for some of her fudge.  It wasn’t uncommon that in a Christmas season she would cook up well over 100lbs of fudge!

Fudge is a wonderful gift to give others, and means a lot more than some store-bought trinket.  It takes time and patience to make, and personally I love it when I get homemade gifts.  Best of all, it’s something that everyone can enjoy and if you have a family, something that everyone can get involved in making.

So without further ado, here is mom’s recipe – copied straight from her handwritten recipe card!

You’ll need:

  • A heavy-bottomed large sauce panFudge making ingredients
  • 9×9 or larger basking dish
  • wax paper
  • 3 cups of sugar
  • 3/4th cup of evaporated milk (sorry, can’t use fat free!)
  • 1 bag of semi-sweet chocolate chips (I suggest a premium brand a not Toll House)
  • 1.5 sticks of butter (not spread – we need the real deal here folks)
  • 1 large jar of marshmallow fluff
  • 1 to 2 teaspoons of real vanilla extract (never, ever use imitation vanilla for ANYTHING!)
  • 1 cup of walnuts, peanuts or pecans (optional)

Place butter, evaporated milk and sugar in the sauce pan on a high heat and bring to a boil.  Stir everything up while you are waiting for it to boil.  The sugar should be completely “dissolved” into the butter and milk.

Stirring the butter, sugar and milk. Now this is the trickiest part of the whole thing – once it comes to a boil, reduce heat to medium-high and constantly stir for 5 to 6 minutes.  Do not walk away and do not stop stirring or you will have a scorched mess on your hands!

When the time is up, remove the pan from the heat and immediately stir in the chocolate chips.  Stir until they are melted and you have a thick chocolate “soup”.  Now, using a silicon based spatula, stir in the marshmallow fluff.  Go ahead at this point and throw in the vanilla as well.  Do not add the vanilla to the mixture when it comes right off the heat as it will just “burn off”.

Chances are you won’t get all of the marshmallow dissolved – that is ok, a few lumps and streaks are OK!  That is what makes it “homemade”!Lined baking dish

Last, add your nuts if so desired.  Just mix them in a few strokes.

Now with your baking dish, make sure you have it lined completely with wax paper.  Pour it in and then let it sit overnight to  stiffen.  Don’t rush it!  It will take a long time for it to cool – and if you rush it then its just going to be a soft, gooey mess.

Finished fudge! Cut into small chunks and enjoy!

 

As Alton Brown would say, now that’s some Good Eats!

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It’s Not the Holidays without Tater-Tot Casserole

Nov 20

Posted by Robert Stinnett in Yum! | No Comments

It’s that time of year again; the mall is decorated for Christmas; People are busy getting ready to go to grandma’s house for Thanksgiving dinner; their is a hint of snow in the air, and the biggest sign that the holidays are upon us – Rob’s Tater-Tot Casserole!

It’s become something of a tradition that when the holidays roll around each year that people start to ask about when they can expect me to bring in this comfort food treat.  I was surprised that people actually looked forward to it – and I am beginning to expect that I get invited to a lot of get together just because of it!

tater-tot casserole (Large) It all started about 5 years ago when I had to bring in a dish for a work related Thanksgiving celebration.  So I looked around online for something different and found a recipe for a hamburger and sour cream casserole.  I tried it, and it was good, but it needed something – it needed Rob’s special touch to make it go from “yum” to “WOW!”  So I set out to create the ultimate comfort food for the holidays.

Now, before we get into the recipe, let me stop you right here and now if you are looking for something healthy.  I don’t think the word “healthy” and “tater-tot” can ever be used in the same sentence – especially in this case!  This is one of those foods that you want to share because there is no way you can eat it all yourself – well, you might, but you will be working it off for the next 6 months!

So let’s get started!  Here is what you will need:

  • 1.0 – 1.5lbs of ground beef.  I suggest 93% lean.
  • One large container (16oz or so) of sour cream – feel free to use reduced fat, but not fat free!
  • At least 2 cups (4 cups if you really want to dazzle them) of sharp cheddar cheese.
  • One package of frozen sweet yellow corn (canned vegetables have too much sodium!)
  • One can cream of  chicken
  • One can cream of mushroom
  • Granulated Garlic (lots!)
  • Dehydrated onions (lots!)
  • Black Pepper (don’t be shy)
  • One bag of frozen tater-tots (I suggest the ones seasoned with onion)

Now let’s make something good!

Start out by putting the ground beef (go ahead, use 1.5lbs!) in a skillet along with a generous amount of granulated garlic and enough dehydrated onion so you give a good coat on top.  Now cover this up and brown it.  The reason we want to cover it is we want to keep in some of the water from the beef so help our seasonings get going.  You should also go ahead and throw in some black pepper at this point.  But don’t put those spices away – we’ll be using them again!

Now the reason I say use 94% lean beef or better is because we want to avoid having to “drain” the fat off the browned ground beef.  If you drain it, a lot of your spices (flavoring) is going to go down the drain.

After its browned remove the lid and and directly to the skillet (you are going to need a large skillet!) the sour cream, corn, cream of chicken and cream of mushroom.  Mix it all up and go ahead and give it a small taste test.  You will probably discover that it’s good – but I usually at this point throw in some more garlic and pepper.  Now put the lid back on it and let it simmer for about 10-15 minutes to let all the flavors come together.

When its done take a large casserole dish (I actually recommend using one of those aluminum, disposable half steam-pans) and dump it in!  Now take your cheese and put it on top.  Don’t mix the cheese in, though.  Open up those tater tots and dump them on top of the cheese.  Make sure you get it all covered for maximum “goodness”.

Take all of that and place into a 375 degree oven (don’t cover it) for about one hour.  We want everything to get nice and baked and bubbly.  I suggest you put a baking sheet under it to catch any bubble-over.

Remove from oven and let set for about 15-20 minutes before serving.  We want it to cool down just a bit so it isn’t bubbling and we want everything to meld together.  20 minutes is usually enough time to get it so that it stills comes out hot but not too hot you can’t eat.  It also gives the seasonings and flavors a final chance to meld.

Now the best part – serve and enjoy!  I think you’ll find that you won’t have any leftover!  It’s just that good – and most of the time it can be used as either a main dish or a side dish.

If you have any questions or comments just drop me a line.  I’d love to hear from you!

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