Monday, February 17, 2014

Buttermilk biscuits

If you make these biscuits, you may never need to go out for breakfast again - all these need are a couple fried eggs, a side of grits and a cup of hot coffee. These biscuits are amazing. I've made them multiple times, and I keep returning to the recipe again and again. So, I'm putting it here for posterity.

Buttermilk biscuits

2 cups all-purpose flour
1/4 tsp. baking soda
1 Tblsp baking powder
1 tsp. kosher salt
6 Tblsp. butter or earth balance substitute
1 cup buttermilk (Make your own! Add 1 Tblsp. white vinegar to a cup of milk, let sit for 5 min).

**Tip to getting these just right - don't handle the dough too much. Don't use a rolling pin.

Preheat oven to 450.

Mix dry ingredients in a food processor. Throw in the butter and pulse until crumbly. Mix in the buttermilk. Mixture should be sticky. Turn onto a floured surface and pat and fold the dough over about five times. Pat it out (do not roll it) to about 1 inch thickness. Cut out biscuit shapes with a glass or cookie cutter, place on a parchment-lined cookie sheet. (Place so they are touching each other if you like them soft).

Bake 10-12 minutes until light golden brown. Enjoy!

Sunday, October 13, 2013

Bannock (quick bread)

I found this recipe in an in-flight magazine, and I could tell from the ingredients that it was going to be good. It reminds me of Irish soda bread, but basically, it's a quick bread that you make in a cast-iron skillet. Bannock is in the biscuit/scone family, and it's a bread with Scottish/Irish/Northern England origins. Apparently it's also familiar in Native American cuisine, though sources say it was imported to the Americas. This recipe, which I've adapted and changed slightly (the original calls for light cream, butter, all flour, and rosemary), comes from a restaurant in Minneapolis called The Bachelor Farmer. In my version, 1% milk replaced the cream (and I used less than in the original), I used earth balance instead of butter, and I mixed in some whole wheat pastry flour with the regular white flour. This makes a great weekend breakfast - a slight hint of sweetness, soft crumbs, and very flavorful slathered with butter and honey. I made it with blueberries, but I'd bet cranberries would be good, too.

Bannock

2 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1 Tblsp. + 1 tsp. baking powder
2 tsp. salt
4 Tblsp. sugar
1 1/8 cup earth balance or butter, cut into 1 inch pieces
2 cups milk (lowfat, 1%, any kind)
1 egg
1 cup blueberries

Preheat oven to 400. In a food processor, pulse together flours, baking powder, salt, and sugar. Add butter and pulse until pieces have mostly disappeared and been incorporated with the flour mixture. Remove to mixing bowl.

In a separate bowl, whisk together milk and egg. Stir into flour mixture, mixing until just combined. Fold in the blueberries. Pour into a greased 8" cast iron skillet, and bake for 15-20 minutes until golden brown. (Mine was done at 15). Cool slightly and serve.

Tuesday, June 04, 2013

Hello summer... Gazpacho for one...



Craving a savory smoothie today, I thought of gazpacho, which reminds me of Spain... where even Burger King has this refreshing cold soup. I whipped this version up today for lunch - it lacks bread, which is traditional, and contains basil, which is not. I kept it all for myself, but if you wanted to share, use another tomato, a whole cucumber and green pepper, and a bit more water. You could also use a different fresh herb in place of basil - parsley or cilantro, perhaps?

Gazpacho for one

3 cups ripe tomatoes – about 4 medium sized tomatoes
1/2 peeled chopped cucumber
1/2 chopped green pepper
1/4 cup onions
1 cup fresh basil
2 cloves garlic
1 Tblsp small green chilli (optional if you don't like heat)
1/2 tsp. kosher salt, sea salt, or more to taste
1/2 cup filtered cold water o
2 Tbsp extra virgin olive oil
2 Tblsp white wine vinegar

Blend all of the above in a blender or Vitamix...

Sunday, June 02, 2013

Vietnamese Cabbage & Carrot Salad


So, I have a recipe for baked Moroccan fish tagine featured in the new Zumba Lovers Cookbook, available exclusively from Zumba.com (though I can get it for you at a 20% discount if you're interested ;) The cookbook is actually surprisingly good. I mean, if Zumba can make an amazing dance fitness program and a clothing line, why not a cookbook, right? But I would have been skeptical had I not tried some of the recipes, which are actually really good. What's also cool about the cookbook is that the it is comprised entirely of recipes submitted by Zumba enthusiasts, along with stories about how many of them lost weight and adopted healthy lifestyles through Zumba. And they tested every recipe - I know because I was in communication with the editor multiple times about measurements and other issues with mine. The cookbook is also visually beautiful, full of bright pictures of food and people.

I've tried making several of the recipes in the cookbook so far, and most have been impressive. One of my favorites is this red cabbage and carrot salad. Lately, I've discovered that there are many vegetables that I despise when cooked but love when raw - brussels sprouts and cabbage are two of those. This red cabbage salad is crunchy, bright, and colorful, much like the cookbook itself. The peanuts add protein and a bit more heft to it, but it is still light. Original recipe credit goes to Huong Nguyen of Perth, Australia, but I've altered it somewhat, below (less vinaigrette than the original, more herbs)...

Vietnamese Cabbage & Carrot Salad

2 Tblsp. lime juice
1 Tblsp. low sodium soy sauce
1 garlic clove, minced
1 small red chile, seeded and diced (optional if you don't want heat)
1 Tblsp. olive oil
1 Tblsp. honey

1/2 red cabbage, shredded (about 2 cups - could use green if that's what you have)
2 medium carrots, peeled & julienned (about 1 cup)
1 Tblsp. chopped fresh cilantro
1 Tblsp. chopped fresh mint
1 cup lightly salted roasted peanuts, chopped

Salt & pepper to taste

Whisk together first six ingredients for vinaigrette. Set aside.

Place cabbage, carrots, and herbs in a large bowl. Pour in dressing and toss. Add peanuts. Season with salt and pepper.

If you want to make this ahead of time, mix the vegetables and refrigerate but don't add nuts and dressing until you're ready to eat it.

4 servings, 315 calories, 10 grams protein. 0 mg cholesterol.



Monday, March 18, 2013

Warm Farro Salad with Roasted Vegetables and Fontina

Have you ever tried farro? If you haven't, then you should. It tastes nutty and chewy, it's a good source for complex carbs, and it's the oldest cultivated grain in the world. Although farro is distantly related to modern-day wheat, it contains twice the fiber and protein of wheat. And, if you overlook the spelling, you can make jokes about Ancient Egypt as you serve it to your four-year-old.

This recipe was one I stumbled on through one of my favorite blogs, The Chic Life, where the blog's author featured a link to this article about seven healthy foods that will be big in 2013. I had to try it - oven-roasted vegetables, chewy farro, melted fontina, how could you go wrong? And it was delicious - I filed it away mentally to make again, then couldn't find the recipe two months later when I was again craving it. Fortunately my friend at The Chic Life helped me locate it.

This makes a vegetarian main course that could serve 2-3 people, or a side dish that would give you leftovers for lunch the next day. I altered the original recipe, leaving out radicchio (because I forgot to buy it) and halving the amount of vinaigrette - it tastes fine without it. You could substitute other roasted vegetables you might like here (zucchini? red peppers?) and not go wrong. But don't skip fontina - it really adds an extra special character to this dish.

Warm Farro Salad with Roasted Vegetables and Fontina

3-4 medium carrots, peeled and cut into small chunks
1 cup grape tomatoes, or one big tomato cut into chunks
6-8 cremini mushrooms, cut into small chunks
4 cloves garlic, peeled and quartered
1 small red onion, sliced
2 tablespoons olive oil
1 tsp kosher salt
1/2 teaspoon black pepper
1 cup farro
2-3 ounces fontina cheese, cut into small cubes
small handful of chopped parsley

Vinaigrette:
1 Tblsp. olive oil
1/2 Tblsp balsamic vinegar

Preheat the oven to 400 degrees.

Combine carrots, tomatoes, mushrooms, garlic, and onion in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper, and toss to coat. Spread the vegetables on a baking sheet lined with parchment paper, and roast for 20-25 minutes, stirring halfway through.

Meanwhile, rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add farro. Cook for 15-20 minutes, until soft but still chewy in the center. Drain any excess liquid.

Combine the cooked farro and vegetables, then add the fontina and parsley. Whisk together the vinaigrette, seasoning with salt and pepper, and drizzle over the farro mixture. It's actually delicious without it, too.

Friday, January 25, 2013

Pasta With Lentils & Kale


For this eat-in month challenge, I've been challenging myself not only to not go to restaurants but also to try to eat more vegetarian-- to increase the number of days each week that I don't eat chicken or meat. So far it's been working pretty well, not only because I've been trying so many awesome recipes from Ottolenghi's Plenty but also because I've got another library cookbook I love, the Moosewood Restaurant's Cooking for Health. I put it on my Amazon wishlist, only because I can't bring myself to buy another Moosewood cookbook right now (I must own at least five). But it is terrific - I have made ten or fifteen things, and they've all turned out well. One of my favorite discoveries was a recipe for Easy Baked Tofu, which my daughter loves, despite deciding she didn't like "toe food" recently. Anything soaked in soy sauce seems to win her over.

That one is also worth writing down - 1 16 ounce block of firm or extra firm tofu, 2 Tblsp dark sesame oil, 2 Tblsp soy sauce, 2 Tblsp. ketchup. Mix sauce ingredients, cut tofu into bite-sized cubes, drizzle sauce over tofu, bake in oven for 30-40 minutes at 400 degrees, stirring midway through... Would be great with a stir fry.

But here's my favorite one: Pasta with lentils and kale. One of my friends sent me another recipe recently that is also good, from Epicurious, but I like this one even more, just because it has a little more going on, as well as more vegetables. Also I like it that it has 25 grams of protein in one serving. It is very substantial and has a lot of flavor!

Pasta with Lentils and Kale

1 cup lentils (green or brown)
3 cups water
8 ounces chunky pasta (spirals, shells, etc)
3 Tblsp olive oil
1 1/2 cups finely chopped onion (I used a food processor)
3 minced garlic cloves
1 1/2 tsp. salt
1 cup finely chopped carrots (again, food processor)
1/2 tsp. paprika
dash of cayenne pepper (or more)
4 cups chopped kale (can also shred in food processor)
1 tsp. dried thyme
2 cups diced tomatoes

Parmesan cheese

Bring lentils and water to a boil, simmer covered for 20 minutes. Drain and set aside.

Boil salted water and cook pasta according to package directions, saving a cup of the pasta cooking water when you're done.

In a large skillet, heat oil on medium, saute onions 3-4 minutes, then carrots, garlic & salt, 5 min, then add paprika, red pepper, and thyme. Cook for 1 minute. Add kale and 1/2 cup of reserved pasta cooking water, cook until kale is tender, add more water if you need it.

In a big serving bowl, mix together lentils, pasta, and vegetables. Salt and pepper to taste, add grated parmesan to the top.

Tuesday, January 15, 2013

Easy, Healthy Maple Granola

This recipe, from the recently published cookbook of one of my favorite food blogs, Smitten Kitchen, is brilliant - granola that has clumps that stick together with the help of egg white. It's also not filled with extra sugary stuff that you find in many store-bought granolas. And it's really easy - makes a nice, slightly sweet granola that you can enjoy by itself, with milk or with yogurt (as in the parfait pictured here, which my daughter and I made together - just layer yogurt with granola and fruit). I adapted it slightly from the original - didn't have wheat germ so I used flaxseed, used sweetened coconut - but you could adapt based on what you have on hand and probably wouldn't go wrong.






Smitten Kitchen Maple Granola

3 cups rolled oats
1 cup shredded coconut (I used sweetened)
1 cup walnuts or pecans, coarsely chopped
1/4 cup flaxseed
2 Tblsp olive oil
1/2 tsp. coarse salt
1/2 to 3/4 cup maple syrup
1/4 tsp. cinnamon
1 egg white
1 1/2 cup dried fruit - raisins, cranberries, etc


Preheat oven to 300 and line a baking sheet with parchment paper. Mix together everything except egg white and dried fruit. Whisk egg white until bubbly, then stir into granola. Spread onto baking sheet, bake 20 minutes, then turn over granola with a spatula, keeping together big chunks. Bake another 20-25 minutes, checking to see when it's golden brown. Take out, cool completely, then add dried fruit. Store at room temperature.