Teen Chef Jordan Weber will be cooking up some healthy goodies at the NBC4 Health & Fitness Expo.
She will be at the Cooking 4 You Stage on at 11 a.m. Saturday, serving up the following:
Gluten Free Cookie Dough Truffles
Makes 15 Truffles
Ingredients:
1/3 cup chocolate chips (vegan if needed)
1/3 cup peanut butter (or other nut butter)-I use peanut butter that contains 100% peanuts
1/3 cup maple syrup
15 oz. chickpeas, drained and rinsed
1/4 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons of vanilla extract
3/4 cup chocolate chips, melted and cooled
3 tablespoons milk
Place the chickpeas in a food processor and pulse for about a minute.
Add the rest of the ingredients accept the chocolate chips and pulse until combined. Fold in the chocolate chips, transferring the mixture to a bowl if necessary.
Shape the dough into balls and place on a parchment-lined baking sheet. Place in the refrigerator for one hour.
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Combine the melted, cooled chocolate and the milk. Dip the bites into the chocolate, one at a time, being careful. Coat all sides of the cookie dough. Place back on the parchment lined sheet and place in the fridge for another hour, until the chocolate is firm.
Mac and Trees Muffins
Makes 12 “muffins”
8 ounces uncooked whole wheat pasta
2 cups broccoli florets, blanched (recipe follows)
1 3/4 cup cups cheddar cheese
1/2 cup Greek yogurt
¾ cup cup milk
1 egg, beaten
Pinch of cayenne
½ cup breadcrumbs
1 ½ teaspoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
Preheat oven to 350 degrees. Spray 12 muffin tins with cooking spray.
Cook pasta according to package directions. Stir in the egg. Add in the blanched broccoli, Greek yogurt, milk, cheese and cayenne. Fill the muffin tins with the mixture. Top with about teaspoon of the breadcrumb mixture. Bake for 30 minutes, until the breadcrumbs are golden brown.
Blanched Broccoli:
Add the broccoli florets to boiling, salted water and cook for a minute. Transfer the drained florets to a bowl filled with ice water.
Chicken Tostadas
Serves 4
Chicken:
2 breasts poached chicken, shredded (see how-to below)
3 cloves garlic, chopped
½ onion, chopped
Sauce for Chicken:
2 teaspoons chopped chipotle in adobo plus 2 teaspoons liquid from the sauce
Juice of 1 lime
¼ cup chicken cooking liquid (or store bought chicken broth)
1/4 teaspoon sugar
2 tablespoons tomato paste
In a large skillet over medium heat, heat olive oil. Add onion, cook until translucent. Add garlic, cook for another 30 seconds. Add sauce ingredients, let simmer 3 minutes, Add chicken, toss. Let simmer 5 minutes.
Refried Beans:
1 cup dried pinto beans
1/2 onion, chopped
2 cloves garlic, chopped
1 ½ teaspoons cumin
1/2 teaspoon chili powder
-1 teaspoon salt
-1 cup cooking water from chicken, as needed (or store-bought chicken broth)
Cover the pinto beans with water, covering the beans at least an inch above. Bring to a boil. Simmer for 30-90 minutes, until soft, stirring occasionally. Drain.
In a large saucepan heat the olive oil. Add the onion, and cook until translucent. Add 2 cloves garlic and cook 30 seconds. Stir in the cumin, salt and chili powder. Mash. Add in the cooking water as needed.
Tostada Shells:
4 corn tortillas
Cooking spray
Pinch of salt
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Place the tortillas on the pan, spray with cooking spray and sprinkle with salt. Bake for about 3-4 minutes on each side, until crisp.
Pico de Gallo:
2 tomatoes, seeded and diced
1/2 onion, chopped
1/4 cup cilantro, chopped
1 jalapeno, chopped
To Serve:
Cheddar cheese, lettuce, sour cream (or plain Greek yogurt) and fresh avocado to serve.
To Assemble:
Place the mashed beans on the tostada shell. Top with the chicken and cheese, lettuce, sour cream, and fresh avocado.
How to Poach Chicken:
Place chicken in a heavy bottom pan with 2 bay leafs, 1 teaspoon salt, ½ onion, sliced, a couple sprigs fresh thyme. Cover with water by an inch. Bring to a boil, cover, simmer for 10-14 minutes until chicken reaches 165 degrees. Reserve cooking liquid.
