Martha's Pretzel Shortbread Snack Bars

Oh Martha, Martha, Martha!

If you've ever watched Martha or read her magazine (or even googled Martha), then you already know that sometimes her recipes are time consuming! Lucky for me (lucky for you? :)) I stumbled upon a quick and easy one. I'm just like you and I'm looking for quick recipes. (Although, give me that blustery, snowy day and I just might be inclined to cook and bake all day. Hmmm, it's only September. Time will only tell for 2011!!)

Recently I was flipping through Martha Stewart's magazine and came across her recipe for a pretzel shortbread snack bar. I was intrigued. Below is my version of the recipe. (Find the original in the October Martha Stewart magazine page 86.)

Pretzel Shortbread Snack Bar Recipe
Serves: makes 16 bars
Time: 15-20 minutes prep. 35 minute bake time. 1 hour cool time.

Ingredients:
3 1/4 cups salted mini-pretzels (or which equates to approximately 81 mini-pretzels)
1/4 cup 100% whole wheat flour
1/4 cup all purpose flour
1/2 tsp baking powder
1 stick salted butter
1/2 cup granulated sugar
1 extra large egg yolk

Directions:
1. Make sure your butter is soft and at room temperature before beginning.
2. Pre-heat oven to 325 degrees.
3. Place a sheet of wax paper in a glass 9x9 pan
4. Pulse 1.75 cups pretzels in a food processor until in powder form.
5. Transfer pretzel flour to a bowl. (This should equate to 1/2 cup flour. Measure and discard extra. Of note, I did not have any waste!)
6. Mix flour and baking powder into pretzel powder.
7. Pour the remaining 1.5 cups of pretzels into the food processor. Pulse only a few times until the pretzels are coarsely chopped.
8. In a large bowl, mix butter and sugar with a mixer on low/medium speed until pale in color and fluffy (this takes at least a couple minutes.)
9. On low speed, mix egg yolk into mixture.
10. Next, add in pretzel flour. Of note, when using a blender the dough becomes chunky.
11. Use a spoon and mix in half of the chopped pretzels.
12. Pour dough into wax papered glass pan and press evenly with your fingers.
13. Pour the remainder of the pretzels on top of the dough; press gently.
14. Bake until light brown in color and the center if firm by touch. This takes approximately 35 minutes.
15. Let cool for one hour on a wire rack.
16. Cut into 16 pieces with a serrated knife!
17. ENJOY!

Nutrition Facts:
Serving: 1 bar
110 calories
1.5 tsp added table sugar
6g fat (mostly saturated)

Additional Comments: One bar makes a tasty treat for all you salt/sweet lovers. Two bars makes a great snack during the work week when breakfast is at 6am and lunch isn't until 1pm!

Edamame Whole Grain Pasta Dish

I open the freezer and there sits the frozen edamame. Check.
I open the cupboard and there sits the whole grain pasta. Check.
I open google and search "pasta edamame recipe." Complete.

Often, I know the ingredients I want to use in a dish, but I struggle with knowing the proper accompanying spices and herbs to make my dish a complete and tasty one. Please see the original recipe here for my inspiration on flavor for this dish!

Edamame Whole Grain Pasta Recipe
Time: 20 minutes
Serves: 1

Ingredients:
1/2 cup cooked edamame
3/4 cup cooked whole wheat pasta
1 tsp EVOO
1/4 tsp parmesan cheese
1/4 tsp garlic powder
1/8 tsp garlic salt
1/4 tsp parsley

Directions:
1. Boil water and cook edamame as directed on package.
2. Drain and place edamame in bowl.
3. At the same time, boil a second pot of water.
4. Add whole wheat pasta and cook until desired tenderness.
5. Meanwhile, in a small bowl mix EVOO, parmesan cheese, garlic powder, garlic salt, and parsley.
6. When pasta is cooked to desired tenderness, drain, and add 3/4 cup cooked to the 1/2 cup cooked edamame.
7. Add in oil and spice mixture. Mix until sauce is evenly spread across dish.
8. Enjoy!!

Other: 
-Make this dish complete and add a fresh garden salad with your favorite reduced calorie dressing.
-This dish can absolutely be made in bulk, but I wanted to share a recipe for one for all you bachelors and bachelorettes out there!!
-If you look at the original recipe, it calls for fresh ingredients. Oh, the single life. To my dismay, I dont always have fresh ingredients on hand. So, I promise :), dried ingredients- one- last longer and- two- still make a dish DElicious!!!
-EVOO= extra virgin olive oil
-This dish is just over 300 calories!

Three Bean Salad!

Summer is winding down, but I'm not yet ready to begin the transition from summer to fall cuisines. For awhile now, I've been staring at the frozen green beans and edamame in my freezer. I've been wanting to make a salad with them and, well, let's just say today I was inspired. I tossed together the ingredients I desired, but I was a little uncertain on the dressing. After a quick google search, I actually came across a recipe similar to what was already in my head! (See original recipe here!)

Three Bean Salad

Time: <20 minutes

Serves: recipes makes 6 one cup portions

Ingredients:

1/2 16oz bag frozen edamame

1/4-1/2 16oz bag frozen green beans

1/2 16oz bag frozen corn

1 15oz can black beans

2 medium ripe tomatoes

Dressing Ingredients:

2 tbsp rice vinegar

2 tbsp fresh lime juice (or juice from one fresh lime)

2 tsp honey

2 tsp Dijon mustard

4 tsp extra virgin olive oil

1/2 tsp salt

1/4 tsp black pepper

Directions:

1. Bring pot of water to boil.

2. Cook edamame as directed.

3. Let frozen green beans and corn defrost. Speed up the process by running under cold water.

4. Rinse and drain black beans.

5. Rinse and dice tomatoes.

6. When the edamame is cooked and cooled, mix all the above ingredients together in a large bowl.

7. In a small bowl, mix together dressing ingredients. Add the oil last using a whisk.

8. Pour dressing over salad and toss gently.

9. Stir gently and let cool in refrigerator for a couple hours before serving.

Of note, one cup of this salad is approximately 210 calories. Have two cups as a high protein, low fat nutritious meal OR limit portion size to one cup and combine it with your favorite summer time meal to make it a complete entree! Enjoy!!

Peach Almond Vanilla Smoothie

I came across this NY Times recipe for a Peach Vanilla Smoothie; I was, of course, intrigued. After a few weeks of staring at a copy of this recipe sitting on my desk, I decided to try it (with modifications of course!)

Peach Almond Vanilla Smoothie
Serves: 1
Time: minutes

Ingredients:
1 small peach
2 tbsp slivered almonds
1/2 cup 1% milk
1/2 tsp vanilla extract
1 scoop vanilla soy protein powder
4 ice cubes

Directions:
1. Put all ingredients in a blender and blend until smooth!!
2. Put in a large glass and enjoy!!

Nutrition Facts:
Calories: 305 kcals

Other:
Of note, which I should have realized beforehand, this recipe will take on the flavor and texture of the vanilla soy protein powder. If you're used to using soy protein powder, it's no big deal; however, if you're not accustomed to using soy protein powder, just be warned now! :) I think it tastes fine in a smoothie, but the texture is unique. Next time around, I will try my version of this recipe sans the protein powder. (And I'll also increase the vanilla extract to 3/4-1 tsp.) It won't be enough for breakfast on its own, but it would make a very healthy, refreshing afternoon snack!! Enjoy!!