Sorry I'm late again! I've been doing online rescue dog hunting this a.m. for the other attorney. His secretary is out taking care of ill parents. I'm picking up the slack which involves translating his bad handwriting and looking for puppies!!
I know you are all house trained -- just don't chew on the slippers.
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Ok, this recipe is a bit of an odd one but I've heard from others that it really is amazing and more healthy if a brownie can be healthy!! Worth a try on a crappy weekend dayl
Amazing Black Bean Brownie
For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.
Pork Chop Alla MilaneseAnd the latest updated Buddy List by Mr. Amazing, anodnhajo!!!! (3/17/14)
Recipe adapted from Jonathan Waxman, Italian My Way
Yield: 4 servings
Cook Time: 40 minutes plus 1 hour chill time
Four 10-ounce bone-in pork rib chops, Frenched
8 tablespoons extra-virgin olive oil, divided
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
1 loaf fresh country bread, crust removed and cut into 1-inch cubes
1 cup all-purpose flour
3 large eggs
4 tablespoons (1/2 stick) unsalted butter
2 lemons, juiced (about ¼ cup)
3 cups arugula
2 tablespoons freshly grated Parmesan cheese
1. Place each pork chop in a separate large resealable plastic bag and, using a rolling pin, gently pound each chop until it is about 8 inches in diameter and about 3/4-inch thick. Remove each chop from the bag and coat with a drizzle of olive oil and season with salt and pepper.
2. In a food processor, pulse the bread cubes into fine crumbs (you should end up with about 3 cups of crumbs). Pour the crumbs into a large paper bag.
3. Pour the flour into a large bowl and season with salt and pepper. In another large bowl, beat the eggs with 1 teaspoon of sea salt and 1 tablespoon of olive oil. Place the pork chops in the flour, dust them well and then dip each one into the egg mixture. Transfer the chops to a rimmed baking sheet, drizzle with the remaining egg mixture, cover with plastic wrap and refrigerate for 1 hour.
4. Transfer the chops, one at a time, to the bag with the bread crumbs. Close the bag and shake well to coat each chop thoroughly.
5. Preheat a cast-iron skillet large enough to hold 2 chops in a single layer. Add 2 tablespoons of the olive oil and 2 tablespoons of the butter and warm over medium heat until the butter is golden brown. Place two chops in the pan and cook for 4 to 5 minutes on one side. Using a spatula, gently turn each chop. Add an additional tablespoon of oil to the pan. Cook for 3 minutes longer, until medium rare. Remove from the heat and transfer the chops to a platter. Squeeze the juice of 1 lemon (about 2 tablespoons) into the fat in the pan, stir to deglaze and pour the juices over the chops. Wipe out the pan and repeat this process with the remaining chops.
6. In a serving bowl, toss the arugula with the Parmesan and 1 tablespoon of the olive oil. Season to taste with salt. Place a small mound of arugula on top of each chop and serve.
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