Welcome to the Iota Cook Book!
With iota meaning little, this is just a little cook book that I put together because I am a fan of eating good things and also a fan of eating for the good of my body. I believe those two should be able to go together in every meal you eat. In this little ol' cook book, you will find that all the recipes here are healthy for you and- I will let you in on an iota secret- they are so good for you, too!
In the Iota Cook Book, their are quick-n-tasty snacks, mouth watering entrees, totally guilt- free guilty pleasures, and specialty meal choices, too. I mark recipes that have special qualities to them like vegan, vegetarian, and gluten free as well as include all the ingredients in the dish. Whether you are a vegetarian, meat lover, extremely allergenic, or just someone looking for some grub, you will find something here that is just for you!
I would love to hear your healthy recipes, too! Leave a comment and let me know what you think about a certain recipe I posted, or link your own recipe you find healthy and delicious! Remember: laugh, cry, leave a reply!
From my plate to yours, please enjoy flipping through the pages of the Iota Cook Book!
Classic Pesto
accent
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Stick Twist Bread
nibble
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How to Cucumber Salad
nibble
1 cucumber
1 tomato
1 onion
dash of sea salt
and black pepper (for flavor)balsamic vinegar
and olive oil (eyeball it)
pinch of parsley
The Cold, Hard Truth
This vegetarian dish brings an essence of chill and breezy summer days into your mouth, the minute you take a bite of that pacifying cucumber. But suddenly, the tang of edgy balsamic vinegar disrupts your delight, catching you off guard from the sour crunch of savory onion. But all balance is restored when the ever constant tomato comes to save the day. Such a symphonic delight to your tastes buds- you even forget that it's healthy!
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How Your Goods Went Bad
handies
If the cake rose unevenly in the oven:
- The flour was not blended sufficiently into the main mixture.
- The temperature inside the oven was uneven.
- The oven temperature was too high.
- If the batter overflowed the pans:
- Make sure you used the right size pan. The uncooked mixture should fill the pan by no more than two-thirds.
If the cake is dense and heavy:
- The eggs were too small. Always use large eggs when baking.
- Insufficient air was whisked into the egg and sugar mixture.
- The flour was not folded in gently. Always mix in the flour at the lowest speed.
- The melted butter was too hot when added, causing it to sink down through the whisked foam.
- The oven temperature was too low.
- The oven temperature was too hot.
- The cake was not cooked long enough.
- The oven door was opened too soon, which created a draft.
If the batter curdles and separates:
- The ingredients were not at room temperature.
- The butter and sugar were not creamed together well enough before adding the eggs.
- The eggs were added too quickly.
- If the cake’s texture is too heavy:
- The butter, sugar and eggs were not beaten together long enough.
- The flour was beaten at too high a speed.
- Too much flour was added to the creamed mixture.
- The oven temperature was not hot enough.
If the top of the cake peaks and cracks:
- The oven temperature was too hot, causing the outside of the cake to bake and form a crust too quickly. As the mixture in the center of the cake continued to cook and rise, it burst up through the top of the cake.
- The cake wasn’t baked on the center rack of the oven.
- If raisins, dried fruit and nuts sunk to the bottom:
- The pieces of fruit were too large and too heavy.
- The sugary syrup on the outside of the fruit was not washed off- this caused the pieces of fruit to slide through the mixture as it heated.
- The washed and dried fruit was not dusted with flour before being added to the mixture.
- The cake mixture was over beaten or was too wet so it could not hold the fruit in place.
- The oven temperature was too low, causing the mixture to melt before it set to hold the fruit in place.
California Rolls
chow
1 non roasted seaweed flats
4 depooped shrimp (medium sized is fine)
1/2 cup of white rice
many cucumber, avocado, carrots- whatever floats your boat
and 1 bamboo roller thing-a-mabob
Directions:
Step No.1: Take your bamboo roller and stretch it out. Put one seaweed flat on top.
Step No.2: Smear a thin layer of rice over the seaweed, but leave about 1 in. clean.
Step No.3: At the opposite end, place your ingredients in one horizontal line, all right next to each other.
Step No.4: Then, take the end of the bamboo roller from that same side and fold it over all of your ingredients. Cup them all together.
Step No.5: Take the bamboo roller back, leaving your cupped ingredients, then roll the cup forward (with the bamboo roller) and cup again. Repeat until you have a long cylinder roll.
Step No.6: There should be that 1 in. extra seaweed that you left clean just kind of hanging out. With that, take some water and dab it over the that seaweed sticking out, attaching it to the rest of the roll.
Step No.7: Now, you should have a long roll. Just take a knife and cut up the sushi into fourths and serve.
Serve with soy sauce and wasabi and ginger, if desired.
The Cold, Hard Truth
Homemade California Rolls taste just like the restaurant! With the vegetarian option and gluten free character, it makes for a very easy dinner, the whole family will love! As long as you follow the steps listed above, this dish is very versatile with ingredients so you can let your creativity run with all sorts of combinations! In general, a quick, easy, tasty dish that is worthy of bringing home to show off to the friends and family.
Here are a few tips to make the easy easier:
- Douse the rice in light vinegar to avoid extra stickage to the seaweed.
- Coat the bamboo roller in saran wrap or a Ziplock baggie, to keep clean.
- Dip the knife in water before cutting, for a cleaner cut.
Grandpa's Midnight Snack
indulgence
3 eggs
1/4 tsp of salt
1 cup of butter
1 tsp of vanilla
2 tsp of baking soda
1 cup of vegetable oil
2 cup of beets (15 oz.)
1 1/2 cup of dark brown sugar
4 oz of semisweet chocolate (melted)
2 cup of flour (substitute for King Arthur's gluten free multi-purpose flour for gluten free)
Beet Cake
Directions
Step No.1: Combine flour, baking soda, and salt in medium sized bowl (set aside).
Step No.2: Puree beet in a blender or food processor. In a large bowl, combine beets, sugar, vegetable oil and mix. Add in eggs, flour, melted chocolate, and vanilla. Stir full blended together.
Step No.3: Pour into 9 x 13 inch cake pan. Bake at 350 degrees for 30- 35 minutes, or until the cake has passed the toothpick test. Caution: When the cake has become dry, you have over- baked.
The Cold, Hard Truth
A great gluten- free, lacto-ovo vegetarian alternative to cake. An option for transversative toppings like fruit, frosting, or in this case- flowers! Though a tad extensive in the directions, it makes for a perfect and tasty dessert to anyone serving a someone who is gluten free! If you can get pass the name "beet cake," it is actually very delish!
Berry Goodness*liquid delight
1/3 cup of organic pomegranates
1/3 cup of organic raspberries
1/3 cup of organic blueberries
1/3 cup of beet juice (it sounds bad, but really it makes the smoothie!)
1 organic banana
water
ice (optional)
The Cold, Hard Truth
Very easy to make and very easy to drink. As opposed to those nasty green concoctions that people tell you is good for you. I'm sure it is, but by the time it gets into my stomach, my body is ready to return it, if you know what I mean. (I mean "throw it up," if you didn't get the reference.) This yummy beverage is nothing like that. It doesn't have any yogurt to give it some consistency so, if anything, it's more of a juice, rather than a traditional smoothie. Although it is smooth, so would it be considered a smoothie?... Oh, I guess it's up to you to decide!
*Must tries
