Chunkyone Recipes

CHUNKY MONKEY CUPCAKES

Chunky Monkey Cupcakes image

Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas
2 tablespoons milk
¼ teaspoon vanilla extract
½ cup butter, softened
1 cup white sugar
2 large eggs
1 cup chopped walnuts
1 cup dark chocolate chunks
1 cup very hot, but not boiling cream
1 cup dark chocolate chips
12 dried banana chips
For Garnish:

Steps:

Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
Mash bananas with milk and vanilla extract until smooth.
Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g

CHUNKY ONE

Chunky One image

A very nutritious "chunky" salad with no oil. It's a Chunky One because one of each ingredient is required.

Provided by harryc

Categories Peppers

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 red bell pepper
1 cucumber
1 tomatoes
1 scallion
1 cup marinated artichoke hearts
salt
pepper

Steps:

Cut the red bell pepper, cucumber, and tomato into bite-size pieces an put into a salad bowl. Leave the skin on the cucumber.
Drain the artichoke hearts and add them to the bowl.
Chop the scallion into small pieces about the size of coarse ground pepper and add to bowl.
Add pepper. Add salt and stir gently. Let sit and add salt again.
Put aside. The longer it sits, the more the juices meld and the flavor increases.

Nutrition Facts : Calories 37.4, Fat 0.2, SaturatedFat 0.1, Sodium 35.3, Carbohydrate 8.6, Fiber 3, Sugar 3, Protein 2.1

BAYY'S NATURAL VEGGIE CHUNKY MEAT SAUCE

Bayy's Natural Veggie Chunky Meat Sauce image

A healthy clean vegetable chunky meat sauce. Made from scratch and simmered low for 2 hours. Full of antioxidants, vitamins and minerals. Serve over spaghetti.

Provided by Gimme that Recipe by Bayyinah

Categories Tomato Pasta Sauce

Time 2h32m

Yield 10

Number Of Ingredients 17

Ingredients

12 fresh red plum tomatoes, chopped
1 cup vegetable stock
2 green bell peppers, chopped
1 (6 ounce) can tomato paste
8 small mushrooms, chopped
¼ cup distilled white vinegar
¼ cup olive oil
1 pound lean ground beef
1 large onion, chopped
1 bunch fresh parsley, chopped
1 shallot, chopped
9 cloves garlic, minced
2 habanero peppers, chopped
2 tablespoons Italian seasoning
2 teaspoons fennel seeds
1 teaspoon white sugar
3 leaves fresh basil, chopped

Steps:

Place chopped plum tomatoes in a food processor; pulse until pureed. Transfer to a Dutch oven over medium heat. Add vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil; reduce heat and simmer until saucy, 1 1/2 to 2 hours.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to the Dutch oven.
Place onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven. Cover and continue to simmer until vegetables are tender, 12 to 15 minutes more.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 12.8 g, Cholesterol 31.6 mg, Fat 11.5 g, Fiber 3.3 g, Protein 11.6 g, SaturatedFat 3 g, Sodium 218.8 mg, Sugar 6.4 g

HOMEMADE CHUNKY VEGETABLE SOUP

Homemade Chunky Vegetable Soup image

Tasty vegetable soup.... kids love it, I love making it as it is really easy and suitable for vegetarians. Excellant on a cold winter day!

Provided by cazstepanek

Categories Stocks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 carrots (thinly sliced)
2 leeks (thinly sliced)
2 parsnips (cut into 5mm cubes)
2 celery ribs (thinly sliced)
1 medium onion (thinly sliced)
1/4 medium swede (cut into 5mm cubes)
1 (400 g) can chopped tomatoes
1 garlic clove (crushed)
1 bay leaf
2 teaspoons salt
2 -3 pints vegetable stock
50 g small shell pasta (dry weight)
1 teaspoon dried oregano

Steps:

Place all the vegetables and chopped tomatoes in a very large pan. Add the garlic, bacy leaf, salt and vegetable stock. Bring to the boil and simmer for 1-1.5 hours, until the vegetables are tender.
20 minutes before the end of the cooking time, add the pasta shapes and dried oregano.
When the soup is cooked, remove the bay leaf and discard. Season to taste and serve. (If a thick soup is preferred, place half the vegetalbes in a liquidiser and puree, then stir back into the remaining vegetables).

Nutrition Facts : Calories 84.7, Fat 0.5, SaturatedFat 0.1, Sodium 813.1, Carbohydrate 18.4, Fiber 3.1, Sugar 5.8, Protein 2.8

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