Chopped Challenge Recipe Suggestions

Slytherin Sparklers

^{cookies - adapted from The Smoothie Lover}

Basket: Avocado, cherry lollipops, Sprite, and banana

Ingredients

• 3/4 cup avocado flesh (very ripe, but not brown)
• 1 small banana
• 1/4 cup coconut (or white) sugar
• 1 egg
• 1/2 cup dark cocoa powder
• 50 g. dark (or milk) chocolate chunks
• 1/2 tsp baking soda
• 1 Tbs oat flour
• 1/2 Tbs Sprite
• 2 Cherry (or Green Apple) lollipops

Directions

• Preheat oven to 175°C / 350° F.
• Place lollipop heads in a Zip lockbag and crush with rolling pin. Set aside.
• In a bowl using a hand mixer (or make everything in a food processor), mix together avocado, banana, and sugar until smooth.
• Add oat flour and Sprite.
• Add in the egg.
• Mix in the cocoa powder and baking soda.
• Stir in chocolate chunks.
• Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. (The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.)
• Sprinkle tops of cookies with lollipop crumbles.
• Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.
• Cool down, then store in an airtight container in the fridge overnight.

Basilisk Bars (brownie variation of above recipe)

• 1½ cup avocado flesh (very ripe, but not brown)
• 1 large banana
• 3/4 cup coconut (or white) sugar
• 2 eggs
• 1 cup dark cocoa powder
• 100 g. dark (or milk) chocolate
• 1/2 Tbs Sprite
• ½ tsp baking soda
• 4 Cherry (or Green Apple) lollipops

Directions

• Preheat oven to 175°C / 350° F.
• In a bowl using a hand mixer (or use a stand mixer with the whipping-thing attached), mix together avocado, banana, and sugar until smooth.
• Beat in the eggs.
• Mix in the cocoa powder.
• In a food processor grind the chocolate until fine (no lumps bigger than a small pea). Mix "chocolate-flour" into the dough.
• In a small bowl or glass dissolve the baking soda in Sprite and add to the dough. Mix well.
• Butter a square pan or spring form.
• Pour the dough into the form and bake for approx. 20 minutes.
• Cool down outside the oven. Then cover and let cool in the fridge for at least 2 hours.
• The brownies becomes better the longer they sit in the fridge. Store in an airtight container in the fridge for up to an week.

Cauldron Lamb Curry

^{entree - adapted from Slow Cooker Central}

Basket: Bell peppers, crackers, lamb, and vanilla pudding

Ingredients

• 2 lbs. diced lamb stew meat
• 1 large onion diced
• 2 cloved garlic minced
• 3 tsp mild curry powder
• 1/2 tsp minced ginger
• 2 small green granny smith cooking apples, pealed, cored and diced
• 1/4 cup vanilla pudding
• 1/4 cup chopped bell peppers
• 1/2 cup beef stock liquid
• Cornflour to thicken
• Papadum (Indian lentil crackers)

Directions

• Place all ingredients (except cornflour) into slow cooker
• Cook on HIGH for 2hrs then LOW for 3hrs (which is the same as 5hrs on auto). This dish would be ok cooked longer on just low also if you are not there to change it or wish it to cook all day
• 1/2 hr prior to serving, mix 2-3 tbsp cornflour with 1 tbsp water to form a paste and stir through dish.
• Leave lid slightly ajar for that last half hour to thicken.
• Serve in deep, black or pewter bowls, over creamy mashed potatoes or rice. Garnish with papadum crackers (or crush over top)

Gilly Weed Wraps

^{salad wrap}

Basket: Goat cheese, bacon, mint, and blueberries

Ingredients

For the Wrap

• Romaine or Red/Green Leaf (or any pliable wide-leaf lettuce, really)

For the Spread

• 8 slices of bacon, cooked until crispy
• 4 oz. of goat cheese
• 4 oz. of cream cheese (not whipped!)
• 1 tsp finely chopped mint
• 1 tsp finely chopped thyme
• 2 Tbs finely chopped parsley
• 1/2 tsp freshly cracked pepper

For the Salad

• 2 apples, cored and diced
• 1 cup mixed seasonal berries , such as strawberries, blackberries, raspberries and blueberries
• 8 cups (about 12 ounces) spring lettuce mix
• 1/4 cup walnuts (or pecans), roughly chopped
• Raspberry Vinigrette or Honey

Directions

• Wash lettuce and chop off leaves on each side of the stalk so you have two long strips of lettuce. Set aside.
• Finely chop the bacon and place in a small bowl.
• Add the thyme, parsley, mint, and fresh cracked pepper and toss to combine. Set aside.
• In a medium bowl add the goat cheese, cream cheese. Using a fork or wooden spoon mix until well combined.
• Spread cheese mixture very thinly over lettuce strips.
• Sprinkle the bacon mixture over the cheese. Pressing it in slightly.
• Place a small amount of spring lettuce, fruits, and nuts on one end of the lettuce wrap. Drizzle with vinagarette or honey. Roll up firmly and secure with toothpick.
• Repeat until everything is used. Store wrap, covered with a piece of seran wrap or in sealed tupperware, in your fridge until ready to serve.

Professor Sprout's Cheesy Greens

^{soup- adapted from Peanut Butter and Peppers}

Basket: Coconut milk, string beans, cheese-it's, and basil

Ingredients

• 1 Tbs butter
• 1/2 cup onion, diced
• 1/4 tsp basil
• 4 cups chicken broth
• 3 cups broccoli romanesco florets
• 2 cups string beans, french cut
• 1 tsp black pepper
• 1 cup unsweetened coconut milk
• 1/2 cup cheddar cheese, shredded
• 1/2 cup crushed cheese-its

Directions

• In a large pot over medium low heat, add butter and onion and cook until onion is slightly tender.
• Add chicken broth, broccoli romanesco florets, green beans, basil, pepper, and cheese-its.
• Cook until broccoli is fork tender; about 15 minutes.
• With a hand immersion blender process until smooth.
• Stir in coconut milk and cook until soup is hot.
• Stir in cheese until melted.
• Pour into bowls and serve.

Dark Mark Chicken Mole

^{entree - adapted from The Food Network}

Basket: Ginger, chocolate cake, green chilies, and chicken

Ingredients

• 2 Tbs olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped
• 2 Tbs canned green chilies, diced
• 1 cup raisins
• 2 cups canned chopped tomatoes
• 3 Tbs smooth peanut butter
• 2 cups low-sodium chicken broth
• 2 tsp. chili powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp freshly ground black pepper
• 3 oz sugar-free chocolate cake, blended into crumbles (or 2 tablespoons unsweetened cocoa powder)
• 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

Optional

• 1/4 cup roughly chopped peanuts, for garnish
• 1 teaspoon sesame seeds, for garnish
• 1 orange, zested, for garnish
• Fresh cilantro, for serving
• Lime wedges, for serving
• 1 avocado, peeled, pitted, and sliced, for serving
• Flour tortillas, for serving

Directions

• Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes.
• Add the chipotle with adobo, chilies, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
• Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, ginger , and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
• Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally.
• Add the chocolate and stir until blended.
• Add the shredded chicken and heat through.
• Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.