Eat This: Easy Tempura

Shrimp, broccoli and green bean tempura

I love tempura.  Hot. Crisp. Light.  I also hate cleaning up after making it, but sometimes the sacrifice is worth the trouble.  Tonight I made shrimp, broccoli and green bean tempura with a VERY simple tempura batter.  You should try this some time. It's delicious.  I'm also including a uber easy knockoff on the Bonefish Grill's Bang Bang sauce, which I love along side the shrimp.  Ponzu right out of the bottle is awesome on the veggies.

Healthier Eats: Chocolate Chip Cookies

We are all trying to help out a little with regard to dietary restraint, right?  But hey, I like a cookie now and then.  So as a compromise, I adapted this recipe from egglesscooking.com.  These are not eggless - there was one adaptation.  I didn't use wheat. I wanted to experiment with other natural grains and these were the result.  The texture is a little different, a little more "grainy" but the flavor is delicious, and healthier than the usual variety.

Oat & Brown Rice Flour Chocolate Chip Cookies

 

Prep time: 15 Mins     Cook time: 10 Mins

Yields: Approximately 30 cookies

 

Dry Ingredients:

• 1 and 1/4 cups Oat Flour
• 1 and 1/4 cups Brown Rice Flour
• 1 teaspoon Baking Soda
• 1 1/4 cups Brown Sugar (I used Spelda Brown Sugar Blend)
• 1/2 cup Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 1/2 cup chopped nuts (optional) 
• 1/4 teaspoon sea salt

Wet Ingredients:

• 2/3 cup Canola Oil
• 1 teaspoon Vanilla Extract
• 1 large egg
  

Assemble!

1. Preheat the oven to 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheet (I use a Silpat silicone sheet on a half sheet pan myself);
2. Beat the egg;
3. In a large bowl combine the dry and wet ingredients and mix well;
4. Drop by tablespoonfuls onto the prepared baking sheets and bake for 10-13 minutes or until lightly browned.
5. Allow to cool for 10 minutes on the sheet before removing to a cooling rack (this is why I use two sheet pans at a time).