Chobani? Nothing but good!

MAD's sister was in town, visiting from Boston, so we took the opportunity to share one of our favorite "secret ingredients" with the family. The first recipe below is MAD's rich, velvety chocolate ganache that we enjoyed Saturday night or dessert alongside fresh strawberries and pineapple. The second recipe is one of MAD's greatest discoveries... Warm biscuits filled with all the goodness of whole grain, coconut oil and Greek yogurt! As you read through these you just might want to make warm biscuits topped with ganache. We say, why not?!

Secret Ingredient Ganache
-1 pound dark chocolate (chips, or broken in small pieces)
-1 cup heavy cream
-6 ounces Chobani Nonfat Plain Greek Yogurt
-1 Tbsp Bourbon Vanilla Extract
-1/4 tsp kosher salt

Mix chocolate and cream over medium low heat in a saucepan until chocolate s just melted. Remove from heat and Continue stirring until fully combined (all the little flecks of chocolate will disappear and you will have a smooth cohesive chocolately sauce). Add chobani and vanilla, stir until fully combined. Pour into a bowl and let cool o room temp. Sprinkle with kosher salt and refrigerate until ready to serve. This is a thick ganache suitable for spreading on fruit, cake, or yummy biscuits.... If you like a thin "pouring" ganache, do not refrigerate, and serve warm after adding Greek yogurt and vanilla!




Sunday Biscuits
-2 cup oat flour (we like Bobs red mill)
-1Tbsp baking powder
-1/2 tsp baking soda

-1/2 cup extra virgin coconut oil
-1 tsp local honey
-1/2 cup nonfat plain Chobani Greek Yogurt
-1/2 cup skim Milk
-1/2 tsp kosher salt

Preheat over to 425
Combine oat flour, baking powder and asking soda in a large bowl ( we like to use the kitchen aid to make this super easy!) add coconut oil and mix on low (kitchen aid setting 2) until coconut oil is fully incorporated into dry ingredients. In a separate brown combine honey, milk and yogurt. Add liquid to the flour/oil mixture. Mix on low until incorporated (this only takes a minute or so, don't over is or you'll have a tough biscuit!) Spoon biscuits onto a baking sheet lightly greased with coconut oil. (will make 6 large biscuits or 12 "normal" biscuits). Bake until tops turn lightly golden... Roughly 12 mins for small biscuits, 20 mins for large biscuits

We're back!

We've stepped away from blogging for quite some time! We've since added a third kiddo to our family and are currently on a Vegetarian diet after giving up Meat for lent! Today, at the popular request of friends, family and twitter followers -MAD and JAC are back to share our tasty recipes and culinary musings. We've removed all of our old posts (with the exception of everyones favorite Vermont Cheddar Ale soup from Christmas 2010). JAC was laid off last week and MAD missed out on a promotion despite being the right choice. So, we're refocusing our energy on all the things that truly matter -like great food and time with our family. Feel free to follow us and come along for the ride!

Vermont Cheddar Ale Soup

Ingredients:
2 large yellow onions
2 tablespoons fresh minced garlic
2 tablespoons unsalted butter
1 tablespoon light olive oil or canola oil (do not use EVOO)
2 teaspoons Kosher salt (+/- to taste)
2 tablespoons flour
1/2 teaspoon cayenne pepper
72 oz Wolaver's IPA, Long Trail Ale or other brew of your choice
16 oz Cabot Hunter's Seriously Sharp Cheddar, grated

Warm Artisan Bread of your choice (We like a nice crusty quinoa+flaxseed loaf)
fresh ground pepper

Directions
Place butter in a large saucepan over medium high heat - add onions and garlic.  Cook until onions are translucent and start to take on a slight golden brown hue.  Add flour and cayenne.  Stir until the flour has incorporated into the fat in the pan. Cook 1-2 minutes until flour releases a nutty aroma.  Be careful not to burn the garlic.   Deglaze the pan with +/-4 oz of beer, stirring to release all of the bits from the bottom of the pan.  Slowly add the remaining beer, stirring to avoid lumps, and simmer over medium heat until the beer has reduced to 1/3 of it's original voume.   Add the cheese and stir until incorporated.   Pour soup into individual crocks.  Serve with fresh ground pepper and your favorite artisan bread.