four-grain peach pecan pancakes

31 July, 2012 § Leave a comment

Honestly, what’s not to love about pancakes? Golden and delicious, they’re probably one of the fluffiest, most filling breakfast foods I can think of. Usually, there are two things that people worry about in pancakes: the health-conscious are concerned about nutrition, and the rest are thinking, “How long until I can satisfy my growling stomach?”

Friends, I’ve finally found a pancake that tackles both: it’s quick and easy to make, without sacrificing any nutrients (or the yumminess factor). Don’t thank me–thank Jacqui from Good Things Grow, it’s her recipe. I made very minor changes to it based on ingredients I had on hand, as well as my experience cooking them (three mornings in a row, I might add.) I almost threw in chocolate chips instead of peaches, but I resisted temptation and didn’t regret it. Actually, the juicy slices of peach nearly made me forget my craving for chocolate.

For the past three mornings, I’ve eaten two of these pancakes topped with a little I Can’t Believe It’s Not Butter! Light and a sprinkling of Splenda, for a salty-sweet contrast. Just the two kept me fully fueled til lunchtime, but if I’d been stuck with a third, you certainly wouldn’t have heard any complaints.

Jacqui recommends a thin slice of the whole pitted peach for fruit in every bite, but I keep organic slices in my freezer and they worked beautifully. Call me crazy (or lazy, or both), but I think my pancakes tasted a little bit better having skipped the part where I pitted the peaches myself. Hey, at least I chopped my own nuts!

4-Grain Peach-Pecan Pancakes Makes 6 pancakes
Adapted from Good Things Grow

1/2 cup plus 6 tablespoons white whole wheat flour
2 tablespoons plus 2 teaspoons cornmeal
2 tablespoons old-fashioned rolled oats
1 teaspoon baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
Scant 1/8 tsp nutmeg
1/4 cup pecans, chopped
3/4 cup plus 2 tablespoons milk or non-dairy equivalent
2 tbs unsalted butter, melted
2 tbs honey (I used buckwheat honey)
1/4 cup egg substitute
Ripe peach slices, frozen or fresh

In a large bowl, whisk together all the dry ingredients, except for the pecans.
In another bowl, combine the milk, butter, honey, and egg. Pour the wet mixture into the dry ingredients. Stir in the chopped pecans.

Heat griddle or frying pan.

Pour 1/4 cup batter onto griddle. Place two or three 1/8-inch thick peach slices in the batter. When bubbles form on top, flip. Cook other side until golden brown. Serve with toppings and condiments of your choice.

For those of you who are wondering, in case the photo is too small to see, I use organic frozen peach slices from Woodstock Farms that I slice thin. I used buckwheat honey because I had some in my cupboard that I thought would blend into the earthy, hearty taste of the batter nicely. I used 1% milk because I prefer “real” milk, but Jacqui’s original recipe calls for almond milk. Also, you may know by now that I’m a huge fan of salty-sweet things, so I used 1/4 tsp light sodium salt and 1/4 tsp Kosher salt to make my 1/2 teaspoon. Lastly, as I mentioned, I ate these pancakes across a three-day period, and the batter kept perfectly in the fridge.


twice-baked sweet potatoes

24 July, 2012 § Leave a comment

Image from The Year in Food

Ah, the baked potato. The eponymous side dish that I would always forego in favor of greens when eating out…until now. These sweet potatoes are just like the fully-loaded ones you’d get at a steakhouse–if that steakhouse were a vegetarian restaurant and that steak were, say, a quinoa burger. Get the picture?

Essentially, these are the fully-loaded baked potatoes’ more colorful, more nutritious (and in my opinion more appetizing) cousins. They’re stuffed with kale, parmesan and greek yogurt before baking the second time, making for a fluffy, distinctive filling that’ll have you pining for another. And here’s the best part–another really wouldn’t be so bad.

As Judy Aldridge over at Atlantis Home, where I found this recipe (originally from The Year in Food) mentioned in her notes, the hardest part is really to scrape out the sweet potatoes without piercing or tearing the delicate skin too much. That being said, you 1) get the hang of it pretty quickly and 2) it is so worth it. Also, they keep well in the fridge. What’s not to love? Finally, a potato that truly is sweet…

No adaptations were made here…or needed, for that matter. All I have added is bits of commentary on the recipe.

Twice-Baked Sweet Potatoes Makes 6 hearty halves
from The Year in Food

3 medium sweet potatoes
1/2 small yellow onion, diced
1 cup minced kale
1/4 cup strained Greek yogurt
2/3 cup shredded Parmesan, divided
1 tablespoon fresh thyme, minced
salt + pepper to taste

Preheat oven to 400 degrees.

Rinse sweet potatoes and prick the surface all over with a fork.

Roast in the oven on a cookie sheet until soft, just about an hour. Do not be alarmed if caramelized juices have seeped onto the sheet, and/or if the potatoes look a little shriveled. Remove from heat and allow to cool enough to handle.

In a medium skillet over a medium low flame, saute the onions in a little oil until soft, 2-3 minutes. Add the minced kale and sauté until the kale is soft, 2-3 minutes more.

Slice sweet potatoes in half lengthwise. Using a spoon, carefully remove most of the sweet potato, being mindful to not tear the delicate skin.

Combine the sweet potatoes with the yogurt, onions, kale, thyme and 1/4 cup of the Parmesan cheese. Marvel at how fluffy the filling becomes after the addition of the yogurt.

Spoon the filling back into the sweet potato skins. Top with the remaining Parmesan cheese.

Bake for another 10-15 minutes, until the cheese is golden and bubbly.

I used fat-free Greek yogurt, and it worked beautifully, so feel free to do the same. Also, if you’re feeling lazy (like I was), throw the kale into a food processor to mince it. Finally, there’s no need to follow the guideline on Parm. The people I was cooking for were cheese lovers, so I was generous in my topping, and it formed a sort of ultra-cheesy crust. Yum.

sables korova (world peace cookies)

22 July, 2012 § Leave a comment

So, the title is my attempt to revert to the original name of what became Dorie Greenspan’s famous World Peace Cookies. I just think of A Clockwork Orange every time I hear ‘korova’, which isn’t that often anyway.

I made these cookies not only because they’ve gotten rave reviews on every food blog I like and trust, but because I needed a chocolate fix. And man, oh man, I think I’m fixed for good (read: maybe a day. Maybe.)

This post also marks the first in which I exclusively used my own photography!

I took the plunge and “fixed something that wasn’t broken” a.k.a. tweaked the recipe a bit, mainly because I wanted to make it slightly less of a fat-and-happy cookie, and more of a if-I’m-having-chocolate-it-will-be-of-the-milk-variety-thank-you-very-much cookie.

Enter Ghirardelli milk chocolate chips. There is much debate as to which chips are THE chips, and I don’t even think that these necessarily are, but they’re damn good for baking. I actually love Guittard chips, but Ghirardelli chips are a little better for baking, at least in my opinion, when you want ooey gooey chocolatey goodness. Guittard chips, however, are champs at retaining their shape.

I tried to tweak to a minimum, as this recipe seems to be pretty tried-and-true in the blogosphere. I’m sure that I would have been (almost) equally pleased with the original, even in the absence of milk chocolate. In short, I made these cookies a little bit milkier, healthier and saltier.

Sables Korova (World Peace Cookies) Makes 20 2-in cookies
Adapted from Dorie Greenspan

1 1/4 cups white whole wheat flour
1/3 cup high quality unsweetened cocoa powder
1/2 tsp baking soda
1 stick salted light butter
3 tbs unsalted butter
2/3 cup (packed) light brown sugar
1/4 cup Splenda
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
Generous 2/3 cup milk chocolate chips, preferably Ghirardelli

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butters on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour (or just be careful) and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly . Toss in the chocolate pieces and mix only to incorporate–I used my hands so as not to break up the chips.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes, turning the sheet after 6–they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack, sprinkle them with superfine sea salt if you’re like me, and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

I don’t know what it was my changes to this recipe did, but my dough was not crumbly. It was delicious and salty-sweet, but not crumbly, even after refrigeration. Also, I prefer chewy cookies to cakey ones, and these came out heavily leaning towards the cakey side. The taste was nearly irresistible, but next time I might melt and cool the butter, refrigerate overnight rather than for a few hours, etc. This isn’t over, cookies!  (Of course, if you like cakey cookies, this is your ideal chocolate cookie recipe.)

beet salad with goat cheese, walnuts + cranberries

20 July, 2012 § Leave a comment

I used to hate salad. I mean, hated it. Wouldn’t go near the stuff. Nowadays, salad and I are becoming better acquainted, and this particular one is my not-so-new borderline best friend.

Beet salad is an unoriginal idea, I’ll admit. But if I told you that this particular beet salad is inspired by Sahale Snacks’ delicious Valdosta pecans and that it pleases even picky salad eaters, I must have done something right, right? You have to understand that this is a little nerve-wracking as it is the first recipe of my own to go up on my blog.

I prefer no-nonsense, 100% pure baby spinach for this salad, but I’m sure you more adventurous herbivores could make use of many other greens with great success. The beauty of this beet salad is in its versatility–there are a lot of interchangeable parts, which I love as I don’t always have every single ingredient on hand. That being said, the recipe below lists my most-loved, most-portable version. Feel free to tweak the measurements to your preference and let me know how it turns out! There’s only one thing I ask: don’t make this as a side salad. This is meant to be a big, green stuff-your-face-with-it salad that can only be tackled with a large fork and a larger appetite.

Beet Salad with Goat Cheese, Walnuts + Cranberries Serves one

Baby spinach (depending on how leafy you like your salads)
1-2 large baby beets
Scant 1/4 cup dried cranberries
Black pepper, preferably freshly ground
8 walnut halves, preferably raw
2 tablespoons goat cheese
Balsamic glaze or vinegar

Transfer desired amount of baby spinach to container you plan to eat your salad from. Add baby beets sliced into 1/2-inch cubes or strips, whichever you prefer. Pepper the cranberries generously (trust me on this one) and add, making sure the pepper sticks. Add walnuts in odd pieces, breaking them with your fingers. Cut desired amount of goat cheese off a log and crumble in. Drizzle with balsamic glaze or vinegar, mixing with a fork as you go to ensure that all ingredients as well as the glaze is incorporated–leave no leaf behind.


Notes & Product Recommendations
The measurements and ingredients above are, as in most salads, completely tweak-able. Pecans would be fine in place of walnuts (though I would toast them, so you don’t miss the crunch.) I never found the need to toast the walnuts; they lend appropriate crunch without it. The pepper brings out the cranberries’ flavor, a trick I learned from the Valdosta pecans mentioned above. In fact, if ou can find the Valdostas, you could sub those in for both the walnuts and cranberries, they’re just less cost-efficient. Normal beets would work just as well, I just choose to use baby beets as they’re easy to work with–the same reason why I use a log of chèvre–and occasionally come in fun flavors (I highly recommend all Love Beets products, if you can get them). Now, for my last recommendation (promise!), Blaze. I think this is carried in most grocery stores. It literally changed my life–it has the texture of delicious, fine quality aged Italian balsamic without the $$$ price tag. Plus, its packaging makes it a snap to use. Apparently there is a range of Blaze flavors as well, but I’m a simple girl when it comes to salad dressing.

raspberry-coconut macaroons

17 July, 2012 § Leave a comment

Image from Things We Make

As a self-proclaimed francophile, I’m naturally inclined to prefer macarons over macaroons. This recipe from Smitten Kitchen, however, nearly converted me, and I wouldn’t be surprised if it had the same effect on you.

These macaroons are so easy and pretty that they give you no excuse not to stock up on the simple ingredients required and make a batch right now. I wouldn’t even be offended if the grocery store temporarily took precedence over reading the entirety of this post (I’ll keep it short, promise.)

Image from Smitten Kitchen

The key here is NOT to mix the ingredients until well-blended–rather, the marble effect of the white on pinky red is, in my opinion, what makes the macaroons so pretty. To be honest, though, what I liked most about making them was the smell. While cookies make the whole house smell good while they’re in the oven, the generous amount of almond extract in these little guys made my Cuisinart burst with nutty goodness that seemed just pungent enough to reach my nose. Mmm.

Image from Things We Make

The adjustments I made to Smitten’s version were minor–I switched out the sugar for Splenda and used light sodium salt. The only major difference between hers and mine was the addition of white chocolate. I simply couldn’t resist. Things We Make had the idea, and there was really no question as to whether it would be delicious. Now, it should be noted that the macaroons hold their own. They don’t need the chocolate, but if you’re willing, I think white chocolate really took them up a notch. Because the chocolate is added at the end, it’s easy to accomodate even the non-chocoholics (gasp!) in your life.

Raspberry-Coconut Macaroons Makes 30-35 macaroons
Adapted from Smitten Kitchen

14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) Splenda
3 large egg whites
1/4 teaspoon Morton Lite salt
1/2 teaspoon almond extract
6 ounces (170 grams or 1 1/4 cups) fresh raspberries (if washed, patted very dry)
White chocolate (optional)

Preheat oven to 325°F. Line two large baking sheets with parchment paper.

In a food processor, blend the coconut for a minute. Add Splenda, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down. Some visible flecks of raspberry here and there are great. When you open the machine, you’ll see some parts of the batter that are still fully white while others are fully pink. Resist stirring them together.

With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit. Scooping a little of the pink batter and a little of the white batter together makes them look extra marble-y and pretty.

Bake cookies for 25 to 30 minutes, until they look a little toasted on top (I didn’t allow them to brown as in the image above because I liked them better that way, but bake to your preference.) Let them rest on the tray for at least 10 minutes after baking, as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons. (As in, over a week later and the texture is virtually unchanged. Go moisture!)

If you’re choosing to go the white chocolate route–and I applaud you if you do–this is where it finally comes in. Melt however much white chocolate you’re planning to use in either a double boiler or a microwave safe bowl, and wait just a moment after removing from heat so it’s not so drippy. Dip each macaroon in the chocolate halfway and replace it on the baking sheet, allowing the chocolate to harden before storing the macs. If you so choose, you can dip just the bottom or even the whole macaroon, but I thought that half chocolate and half pinky white looked especially nice. Alas, I have no evidence left because all of the macs got eaten before I remembered to snap a picture. 

three cheese tomato tart + pizza

12 July, 2012 § Leave a comment

Image from The Kitchn

When someone asks you to make something again, it’s a good sign. When someone straight up begs you to satiate their craving for something–ladies and gentlemen, you’ve got a winner.

That’s what happened with this cheesy tomato tart. Originally, I made the tart above exactly according to The Kitchn’s recipe, minus the basil. The other night, however, when my boyfriend was hankering for said tart and I wanted a salad (which I will also get to posting), I decided to make a personal pizza version and it came out–dare I say it–even better.

The tweaks I made were mainly minor measurement adjustments; still, the original recipe for the tart can be found here.

Behold, the reason why I prefer not to use my own photographs

A few minutes after this shot was taken, I barely needed to wash the plate before I returned it to the cupboard where it came from. This is also a good sign.

Three Cheese Tomato Pizza Serves one
Adapted from The Kitchn

2 ripe tomatoes, cut into 1/8-inch slices
1 sheet frozen puff pastry
1-2 tablespoons light mayonnaise
Scant 1/2 cup shredded fat-free cheddar cheese
Scant 1/2 cup shredded fat-free mozzarella cheese
Shredded parmesan cheese, to taste
Kosher salt and freshly ground black pepper

Preheat oven to 400°.

Lay out the tomato slices on a large sheet of paper towels. If you plan on using the design above, you’ll need seven. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. Knead the pastry dough a little as it thaws.

Transfer the puff pastry onto a floured surface. Roll the pastry dough until it is about 1/8-inch thick all over, working it into a circle as you go. Transfer the dough onto a parchment-lined baking sheet . If you like a slightly puffy, chewy crust, move on to the next step. For a thinner, crispier crust, poke holes in the dough all over with a fork.

Spread a thin layer of mayonnaise over the puff pastry, leaving room to hold the crust. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Sprinkle generously (or to your preference) with shredded parmesan  and garnish with whatever you like (I chose a little more freshly ground pepper.)

Bake for 24-28 minutes, until the pastry is golden brown and the cheese is melted and starting to brown on top. Slice with a pizza slicer or a sharp knife and serve immediately.

lavender-lemon risotto

8 July, 2012 § Leave a comment

Somewhere along the line, you’re gonna crave pudding. And whether it be in the winter months like a normal person, or at the start of a sticky, sweaty, start-having-conversations-with-your-aircon July (like me), that pudding will really hit the spot. For me, that pudding was lavender-lemon risotto.

I’ve always been a big fan of rice pudding. It’s a simple, unassuming dessert that doesn’t want any trouble–sort of like that crying girl who’s bent on unity in Mean Girls. I’ve had it at home when I feel under the weather (hey, Cozy Shack) and at steakhouses as a followup to a filet mignon (I’m convinced they’ve made a pact to always top with cinnamon). What this rice pudding offers is something different–something more sophisticated and delicate, but still comforting and delicious.

When I contemplated how I could tweak this recipe I considered the obvious–Splenda over Sugar–as well as the more challenging. I wasn’t willing to sacrifice the heavenly creaminess of rice pudding for more favorable nutrition facts, but rice pudding is supposed to make you feel better, not guilty.

The natural thing to do was to make it with low-fat milk, but I’d have to compensate somehow to salvage the creaminess factor. Enter arborio rice. Arborio rice, otherwise known as the risotto rice, has a much higher starch content than the long-grain white rice used in the original recipe–as does sushi rice, for the record. The higher starch provides any creaminess I would’ve missed using my trusty 1% Horizon Organic. So, pudding lovers, rice pudding is not a crime.

Lemon-Lavender Risotto
adapted from Adventures in Cooking

2 cups 1% milk
1/2 cup water
1/4 cup arborio rice
1/4 cup Splenda or preferred sugar substitute
1 egg yolk
1 tea bag, empty
1 tablespoon finely grated lemon zest
1 tsp lemon juice
1/2 tsp dried lavender
1/2 tsp Vanilla Extract

Optional Garnish
1/4 tsp dried lavender
1/2 tsp largely grated lemon zest

Place the dried lavender in the tea bag, staple it shut with a string attached and set aside.

Heat the milk, rice, sugar, water and bag of lavender in a medium sized pot until it begins to boil. Reduce heat and allow the mixture to simmer for 30 minutes, stirring every 5-10 minutes to prevent burning.

Remove the pot from heat and stir in the vanilla extract, lemon juice and finely grated lemon zest.

In a small bowl, beat the egg yolk at high speed until slightly bubbly on top, about 30 seconds to 1 minute. Scoop 1 tablespoon of the rice pudding into the egg yolk, stirring constantly. Continue to add rice pudding to the egg yolk mixture tablespoon by tablespoon, mixing well.

Scoop the rice pudding into 4 individual serving bowls and garnish with the remaining lavender and the largely grated lemon zest. Serve warm or chilled.

A little lavender escaped from my tea bag into the rice pudding, and no taste buds were harmed. Don’t worry if you have the same problem. Also, be picky about the pith when grating your lemon zest–if any pith sneaks into the pudding, its bitterness will come right through. Finally, I ended up pouring a splash or two more milk into my pot to keep the pudding from getting too dense, so pour to your preference. Be advised, however, that the arborio quickly absorbs the milk and rethickens. 

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