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food plus food
Food + Food = Food
by Stephen Leonard
Paperback (Amazon.com)
ebook (Kindle)
ebook (iBookstore)
 

Free Cookbook Expansion Pack!
Fun new foods that aren't in my cookbook!

S'mores Granola
Makes 2 cups granola

2 c rolled oats (not instant or quick)
¾ c graham cracker crumbs
2 tbsp cocoa powder
½ tsp salt
¼ c maple syrup
¼ c extra virgin olive oil
½ c semisweet chocolate chips, roughly chopped
1/3 c tiny marshmallows
  • Preheat oven to 300 degrees.
  • Mix  dry ingredients (oats, graham crumbs, cocoa powder, salt) in a large bowl.
  • Stir in maple syrup and olive oil until completely coated.
  • Spread over a large baking sheet, avoiding any large clumps.
  • Bake 40 mins, stirring half-way through.
  • Let granola completely cool in pan, then mix in chocolate chips and mallows.
  • Store in an airtight container.
 

granola

Cinnamon Roll Granola
Makes 2 cups granola

2 c rolled oats (not instant or quick)
handful of slivered almonds
1/3 c brown sugar
½ tsp salt
3 tsp cinnamon

¼ c maple syrup
¼ c extra virgin olive oil
1 tsp vanilla extract

  • Preheat oven to 300 degrees.
  • Mix  dry ingredients (oats, almonds, salt, brown sugar, cinnamon) in a large bowl.
  • Stir in maple syrup and olive oil until completely coated, then drizzle with vanilla and mix.
  • Spread over a large baking sheet, avoiding any large clumps.
  • Bake 40 mins, stirring half-way through.
  • Let granola completely cool in pan before serving.
  • Store in an airtight container.
 

Bronuts
(brownie-conuts (croissant-donuts))
Makes appx. 10 bronuts and 10 bronut holes
Prep time: about 5 hours

bronut

Appx. 40 oz canola oil for frying
1/2 c cinnamon sugar for coating

Dough
1 c milk
1 tbsp butter
1 tbsp sugar
1 tsp salt
1 1/2 tbsp active dry yeast
1/4 c warm water
2 1/2 c flour
1 c (2 sticks) cold butter

Brownie Filling Part 1
2 tbsp cocoa powder
1/4 tsp salt
1/2 c flour
3 oz semisweet chocolate
3 tbsp butter
1/4 c sugar
1/2 c brown sugar
1 tsp vanilla
1/3 c cooled coffee

Brownie Filling Part 2
3/4 c milk
1 egg yolk

  • Combine milk, 1 tbsp butter, sugar and salt in a small pot and bring to a boil. Remove from heat and cool to room temperature.
  • While mixture cools, dissolve the yeast in the water, then combine with the milk mixture in a large bowl. Add flour and mix until the dough is elastic, but not too sticky.
  • Cover the bowl with a towel and set aside to rise until it doubles in size, about 90 minutes. After the first 90, cover the bowl with plastic wrap and place in refrigerator for another 30 minutes to chill.
  • Loosely wrap the 2 sticks of butter in plastic wrap and pound/flatten with a rolling pin, softening but not melting it. Roll butter out into a rectangle and place back in the fridge until ready to use.
  • Roll the dough into a rectangle about 1/4 inch thick, then place the flattened butter over the 2/3 of the dough surface closest to you. Fold the unbuttered third over the center, then fold the bottom third over the doubled part, like you’re folding a letter in thirds. Roll it again into a 1/4-inch thick rectangle, then fold into thirds again.
  • Cover the dough with plastic wrap and place in the fridge for 1 hour.
  • For the first part of the Brownie Filling, sift the flour, cocoa powder and salt in a bowl.
  • Set a heat-resistant glass bowl in a pot partially filled with water (so the water doesn’t quite touch the bottom of the bowl) and boil over medium-low heat. Melt the chocolate in the bowl and set aside.
  • Melt butter in a small saucepan until just browned, then remove from heat. Mix in the sugar and eggs and beat for about 2 minutes, then add to the flour mixture. Stir in the chocolate, vanilla and coffee, but don’t over-mix.
  • Once your dough is chilled, roll it out into a rectangle again and spread 1/2 of the Brownie Filling over the rectangle. Fold it into thirds, then roll and fold one more time. Place back in the fridge for 30 minutes, then repeat the roll/fold twice more, for a total of 6, finishing with a rolled out rectangle.
  • Cut your donuts with a round cookie cutter (I use a mug for the donut and a 2-liter soda bottle cap for the hole) and place on a lightly floured cookie sheet. Once they’re all cut, place them back in the fridge until frying time.
  • To finish the brownie filling, boil 1/2 c milk on medium heat in a small saucepan. Remove from heat and whisk in 1/4 c cold milk and egg yolk, then mix in remaining brownie batter. Heat another 2 minutes, stirring constantly, until slightly thickened. Add more milk if it’s too thick, but you should be good. Cool in the fridge until ready to use.
  • Fill a heavy bottomed pot (like cast iron) with about 2 inches of oil and heat to 340 degrees over medium-high heat. Carefully place donuts in the oil so they’re not touching, frying 3-4 at a time. Cook for 2-3 minutes, then flip over for another 2-3 until golden brown. Cool on a paper towel for 15 minutes to rest.
  • Fill a piping bag with the brownie filling and carefully pump it into the bronuts at 2 or 3 different spots to fill it evenly. Coat with cinnamon sugar and serve warm.
Feelin' Lazy? Buy pre-made puff pastry dough and just integrate the brownie batter as needed when folding/layering the croissants, and as bronut filling.

Caramelized Onion Mac 'n Cheese
in a roasted red pepper bowl
Serves 1

caramelized onion mac n cheese

 

  • Preheat oven to 400 degrees.
  • Coat a medium skillet with olive oil and cook onions for about 20 minutes on medium-low heat.
  • While onions cook, boil 2-3 c water and cook elbows as directed on the package.
  • In a small saucepan, melt butter over medium-high heat, then whisk in flour and cook for 1 min until it starts to turn brown and bubbly. Stir in milk then add salt, pepper, red pepper flakes and simmer for about 5 mins on low heat. Remove from heat and stir in both cheeses. Add cooked pasta and stir to coat.
  • Slice the top off a red bell pepper (to desired bowl size) and clean out the seeds and any white parts inside and place on a baking sheet lined with foil.
  • By now the onions should be nice and soft; just about done. Add the garlic and spinach to the pan and cook until the spinach is wilted, then remove form heat.
  • Spoon macaroni into bell pepper until half full. Top with the onion/spinach mixture, then cover with more macaroni until filled. If the cheese sauce is a little thin, go ahead and add the liquid into the pepper too – it’ll bake off in the oven. Sprinkle with Cheez-It crumbs, and additional cheese on top, if desired.
  • Bake for 20-25 minutes, or until top starts to turn golden brown.
3/4 c dry elbow pasta
1 tbsp butter
1 tbsp flour
1 tbsp olive oil
1/2 red onion, chopped into strips
1 c uncooked spinach
1 clove garlic, minced
dash of salt
1/4 tsp black pepper
dash red pepper flakes (optional)
2/3 c milk
2/3 c cheddar, shredded
1/2 c gouda, shredded
1 red bell pepper
handful of Cheez-Its, crumbled
 
Feelin' Healthy? Skip the caramelized onions, reduce the cheese and use avocado. Cut the amount of cheese and milk in half, then mash 1/2 an avocado with a handful of slivered almonds and stir into the mac just before spooning into the red pepper.

BBQ 'Black 'n 'Banzo Bean Burger
a BBQ-fied version of the recipe in my cookbook
Makes appx. 8 patties

Banzo Burger
  • Combine all ingredients except oats in a food processor and pulse until combined, but not liquefied. Remove lid and stir with a spoon to fully mix.
  • Turn processor back on and pour in the oats, incorporating them into the mixture. You may need to add more or less oats, depending on the consistency of the mixture. You want something firm enough to hold the shape of a patty, but not dried out.
  • Coat a skillet with olive oil and heat on medium. Once preheated, add a spoonful of the mixture to the pan and flatten to desired size and thickness. Cook about 2-3 minutes per side, or until heated through.
  • Shape unused mixture into patties and freeze up to 2 months for later use. When ready to use, defrost a patty at room temp for 30-60 minutes, then cook as directed above.

1 can black beans, drained
1 can garbanzo beans, drained
½ red bell pepper, chopped
½ red onion, chopped
2 cloves garlic, chopped
2 tsp cumin
½ tsp oregano
½ tsp smoked salt (or regular salt)
1 tsp black pepper
1 tsp chili powder
1/2 tsp sage
3 tbsp BBQ sauce
1 c uncooked rolled oats (or breadcrumbs)

 
Feelin' Healthy? Try adding other veggies to the mixture, like chopped zucchini or corn. Or eat it like I do with spinach, avocado and hummus on whole wheat bread.

Pan-Fried Beer Brownies
with ice cream (optional)
Makes appx. 1 dozen brownies

beer brownies
  • Sift flour and cocoa powder in a small bowl. Melt chocolate in a double boiler (Place a sturdy glass bowl in a pot of water so it sits partially inside, but is not submerged in the water. Boil the water over medium-low heat, melting the chocolate in the glass bowl - or just microwave the chocolate, Whatever.)
  • Melt the butter in small pan over medium heat until just brown. Add to the sugars in a large bowl, then stiry in the eggs and mix for about 2 minutes.
  • Stir in the flour and other ingredients, finishing with the vanilla. Don't overmix. Stir in the chips.
  • Coat a skillet with oil and preheat over medium heat for about 4-5 minutes. Lower to low heat and pour the batter in the pan and cover. Cook for 8 minutes, then remove from heat and let stand for an additional 5-7 minutes with the lid still on.
  • Transfer to a plate, cut and serve warm.

1 tbsp canola oil
2 oz semisweet chocolate
3 tbsp butter
2 eggs
1/4 c sugar
1/2 c brown sugar
2 tbsp cocoa powder
1/4 tsp salt
1/2 c flour
1 tsp vanilla
1/3 c stout beer
1/2 c chips (choc. or butterscotch)

beer brownies
 
Feelin' Lazy? Ask your mom to make you brownies.

Copyright Stephen Leonard. All rights reserved.
e-mail: Stephen@GiantPancake.com