Tropical Green Smoothie

By: The Food Hunter

Smoothies are my idea of "fast food;" they are the freshest, easiest and most convenient way to incorporate more fruits and vegetables into your diet specially when you are pressed for time. Make
one trip to the store, purchase all your ingredients and freeze in single serving portions; when you're ready just empty the bag into your blender add liquid and pulverize.

I found that using a single serve blender, like the Hamilton Beach Single Serve/Personal Blender  helps make smoothies an even more convenient food option. These blenders are portable so you can have one everywhere, even at your office. You can also blend and sip from the same cup, which fits nicely into most car cup holders making eating while traveling that much easier.

The Tropical Green Smoothie below is an energizing mix of fresh fruit, protein packed yogurt and leafy greens. This drink is easily adaptable; pick and choose the produce you love and follow this formula: 1 part leafy greens + 1 part liquid + 1 part fruit + 1 part protein.

Tropical Green Smoothie

1 cup baby spinach
1 cup coconut water
1 cup pineapple
1 cup Stonyfield Greek yogurt
1 tsp coconut extract (optional)

Add all ingredients to your blender and mix to combine.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own.

Loaded Veggie Omelet

By: The Food Hunter

It's a known fact that, along with fruit, vegetables should be a major component of your diet. Though the truth is despite your best efforts you most likely don't come close to eating the recommended 5-7 servings per day. Not only are vegetables an important part of a healthy diet but they are also low in calories which makes them a great choice for those looking to lose weight.

Be creative when implementing vegetables into your daily routine. One thing I like to do is sneak them in with my breakfast omelet. There are so many variations to the recipe below, making it a fun and easy way to eat more veggies.

Loaded Veggie Omelet
(printable recipe)
5 asparagus spears, chopped
1/2 cup mushrooms, diced
1/4 cup feta crumbled
extra virgin olive oil
Dash of salt and pepper
1/2 tomato, diced
2 eggs
diced ham (optional)
1/2 tsp sea salt
1/4 tsp black pepper

Heat 1Tbsp. of extra-virgin olive oil in a medium size pan, add the chopped mushrooms and asparagus. Cook until tender about 1-2 minutes. Remove the mushroom and asparagus mixture from the pan, placing it to the side for later use.

In the same pan, add 1 Tbsp butter. In a small bowl, whisk together 2 eggs. Pour egg mixture into the pan and cook over medium heat until it begins to set, making sure that the sides stay loose around the edges and aren’t sticking.

Add the asparagus and mushroom mixture to one half of the setting eggs. Add the diced fresh tomato, ham and feta cheese on top of the veggies. Cook until the top of the eggs begin to bubble and aren’t visibly runny but still soft and somewhat translucent. Fold the half without the vegetable mixture over the half with the vegetable mixture. Cook for 20-30 seconds more, or until the eggs have set further.

Apple Pie Bulgar for Breakfast & VB6 Cookbook Review

By: The Food Hunter

The VB6 Cookbook is a companion to New York Times columnist Mark Bittman's ever popular VB6 diet, a plan that helps you live better, lose wight and get healthy by eating strictly vegan meals before 6pm and enjoying a wide array of foods for dinner. The cookbook has over 350 tasty, easy to make recipes beautifully photographed and easily adaptable.

The VB6 Cookbook showcases a reliably simple and straightforward way of cooking. Most of the recipes include variations and countless ideas for tweaking them to your taste, highlighting how simple it is to avoid the repetition and boredom that comes with most other meal plans.

I love that there are not only recipes but actually a month's worth of meal plans, tips on stocking your pantry and practical building blocks for changing and sustaining a lifetime of healthy and pleasurable eating. The VB6 cookbook gives readers the tools and the motivation to cook, eat and live healthier.

The recipes under the heading breakfast intrigued me the most. I'm not a big fan of breakfast foods and I liked the idea that most of the recipes are for very non traditional items and are so easily adaptable. I used the Bulgar Pilaf recipe base to create my Apple Pie Bulgar. Warm apples, cinnamon, nutmeg and raisins mixed with bulgar and topped with toasted pecans is like having a big slice of apple pie for breakfast.

This recipe was fairly simple to put together and tastes even better eaten the next day, so be sure to make extra because you're going to want it!



Apple Pie Bulgar
(printable recipe)
2 tablespoons toasted pecans, chopped
2 tablespoons olive oil
1 cup bulgur
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg or allspice
1/4 cup raisins or other chopped dried fruit
1/2 teaspoon salt
2 cups water
2 large apples (any kind), chopped

1. Set a large, deep skillet or medium saucepan over medium-high heat. Add the oil to the pan and when it's hot, add the bulgur, cinnamon, and nutmeg. Cook, stirring constantly until fragrant, less than 1 minute. Add the raisins, salt, water, and chopped apple, bring to a boil. Reduce the heat to a gentle bubble and cover the pan.

2. Cook, undisturbed, until most of the liquid is absorbed and the bulgur is just tender, 5 to 10 minutes. Uncover, and add a little more water if the grain is sticking to the bottom. Replace the lid, and remove from the heat. Let the pilaf rest for at least 5 minutes or up to 20 minutes. Taste, add the pecans and more salt if necessary, fluff with a fork, and serve hot or warm.

In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.   

Impress Your Mom This Mother's Day With Heart Shaped Waffles

By: Brandi O'Neil

Do you want to be your mother’s favorite child this Mother's Day? If so, these heart shaped waffles are the way to go. Impress the entire family and effortlessly dress up your breakfast/brunch table with these love inspiring waffles.

I recently had the opportunity to try out the Chef’s Choice WafflePro (Taste/Texture Select 830) and I loved it! The heart shaped design is clever and inspiring, adding an extra touch that is sure to make my mom say “aww.”

There are two settings for pleasing even the pickiest waffle fans. The first produces a waffle with a crisp exterior and a moist interior; while the second creates a more uniform texture. I tried both and had great results.

The iron is simple to use and a breeze to clean up. The color control and beeping timer take the guess-work out of when your waffles are ready. And the non-stick surface guarantees you never have to oil the pan after the very first waffle has been made.

After trying a bunch of waffle recipes around the web, I found the basic recipe included with the machine to make the best tasting waffles. I used the crisp exterior/moist interior setting, and the waffles were perfect. They had a great texture, and weren't too sweet or soft inside. I preferred the color setting at 5 or 6 but as I mentioned above it's easily adaptable.

Although they are delicious on their own I spruced up the waffles with some homemade whipped cream and fresh strawberries. A filling breakfast that will sustain you throughout the day these waffles are perfect for Mother's Day or any occasion really.



Basic Waffle Recipe
Makes 6 waffles

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup melted butter
11/4 - 11⁄2 cups milk, as needed

Place the flour, sugar, baking powder and salt in a small bowl. Stir with a wire whisk to evenly
distribute the ingredients. Add the melted butter, eggs and about 11⁄4 cups of milk. Blend with a
wire whisk until smooth and free from lumps.

Batter should be thick but still pour slowly from a ladle or measuring cup. Add more milk as needed to obtain a thick but pourable consistency. If the batter becomes too thin, stir in a teaspoon or two of additional flour.

Preheat the WafflePro® at: “Crisp Exterior/Moist Interior” @ Color Control 4 or “Uniform Texture” @ Color Control 31⁄2. If using a different brand maker preheat according to directions.

Pour a level 1⁄2 cup of batter onto preheated waffle grid. Close the lid, press it down lightly to level
batter. Bake until the signals indicate waffle is done.

Remove waffle and place on a wire rack for about 30 seconds. Serve immediately topped with homemade whipped cream and berries of your choice.

Whipped Cream
(courtesy of Alton Brown)

 

2 tablespoons sugar
1 cup heavy whipping cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.

In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Lemon Chickpea Muffins; Brown Bag Series #17

By: The Food Hunter

In my brown bag this week: Lemon Chickpea Muffins. The classic lemon and cardamom flavor pairing makes these muffins absolutely delicious. While the healthy fats and whole grains create a better for you treat. Eat them any time of day; though I prefer them for breakfast. They freeze well and make a perfect grab and go for busy mornings.



Lemon Chickpea Muffins
(printable recipe) inspired by IDEAFIT

1 15 oz can of chickpeas, drained and rinsed
zest from two lemons
zest from one orange
2 T freshly squeezed lemon juice
2 T freshly squeezed orange juice
1/4 cup extra-virgin olive oil
1/2 cup granulated sugar
2 eggs separated
2/3 cup whole-wheat flour, sifted
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
1/3 cup almond meal

Topping:
1 1/2 t granulated sugar
1/4 t ground cardamom

Preheat oven to 325°F. Line muffin tin with paper liners. Purée chickpeas, lemon and orange zest and juice, olive oil, sugar and egg yolks in food processor until smooth.

In a large bowl, sift together flour, baking powder, salt, almond meal and cardamom. Stir chickpea mixture into flour mixture

Whisk egg whites until they hold semisoft peaks. Fold egg whites into batter.

In small bowl, combine sugar and cardamom. Set aside.

Scoop batter into muffin tin. Using a generous 1/4 cup of batter for each one. Sprinkle muffin batter with some of the sugar-cardamom mixture.

Bake 25-30 minutes, or until toothpick inserted in center of muffin comes out clean.

Makes 12 muffins.

Start Your Day With A Hemp Seed Energy Boosting Smoothie

By: Davinia Perrin

As we kick off the new year, my goal is to get back on track with healthy eating habits after indulging a little too much this holiday season. For me that means eating less sugar, carbs, and processed foods and returning to raw fruits, vegetables and lean protein.

It can be very difficult for me to incorporate enough fruits and veggies throughout each busy day. My solution, start the day with a smoothie, packed with greens and my favorite antioxidant boosting fruits. When I want to add an additional nutrient packing punch, I mix in some Linwoods Shelled Hemp to my breakfast smoothie.



I recently had the opportunity to sample their amazing healthy super food combinations, many of which contain milled organic flaxseed, and a wide range of essential fatty acids, vitamins and minerals. Did I mention protein? Each serving of shelled hemp adds nearly 10 grams of protein and Omega’s 3, 6 & 9. What a great way to jump start your day!

Linwoods super foods can be added to any meal any time of the day. You can mix it in oatmeal or yogurt. Sprinkle it on top of fruit or salads. Even add it to soups, and casseroles. The possibilities are endless.

The family-owned company offers six nutritious super food blends that are rich in omega oils, vitamins, minerals, and fiber, which serve as a great supplement to your diet. I also LOVE that Linwoods is committed to providing gluten free, GMO free, dairy free, yeast free, vegan, organic nutrition and no added sugar so that anyone, regardless of dietary requirements may enjoy these! Click here to check out the different varieties.


Hemp Seed Energy Boosting Smoothie
(printable recipe)
serves 1
1 handful of organic baby spinach
1/2 cup cubed pineapple (I use frozen)
1/2 cup blueberries (I use frozen)
3 large fresh strawberries
1 cup unsweetened vanilla coconut milk
1 tablespoon Linwoods Shelled Hemp

Place all ingredients in a small blender and mix to desired consistency.

Almond Butter Banana Bread

By: The Food Hunter

The banana is America’s top-selling fruit. Contrary to common perception, the banana actually comes from the world’s largest herbaceous flowering plant—not from a tree. Bananas grow in bunches called hands; a group of hands make up a stem, which can weigh over 100 pounds.

Bananas are known to be rich in potassium. A medium banana can contain 400–600 milligrams of it. They are very low in calories and fat, and provide a multitude of vitamins and minerals. The health benefits of bananas are numerous and include lowering blood pressure, boosting brain power and energy levels and fighting depression...just to name a few.



Fresh bananas are available year-round. They ripen best off the plant. The more ripe they are, the sweeter they taste. Bananas should be firm, but not too hard, bright in appearance, and free from bruises or other injuries. Their stems and tips should be intact. The size of the banana does not affect its quality, so simply choose the size that best meets your needs.

In addition to being eaten raw, bananas are a wonderful addition to a variety of recipes from salads to baked goods. Bananas and most nut butters go great together; with that in mind I came up with this wonderful recipe for Almond Butter Banana bread. Made with whole wheat flour and packed with protein I like to enjoy this with my morning coffee.


Almond Butter Banana Bread
(printable recipe)

1/2 cup brown sugar
2/3 cup fresh ground almond butter
2 egg whites
1 1/2 cups mashed banana
1/3 cup non-fat yogurt
1 2/3 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans (optional)

Preheat oven 350° F. Grease and flour a loaf pan.

In a large bowl, beat sugar and almond butter until fluffy. Beat in eggs on low speed until blended then add bananas and yogurt. Beat for 30 seconds. Stir in remaining ingredients until just combined and pour into loaf pan. Sprinkle top with pecans, if using.

Bake 55 to 60 minutes until toothpick comes out clean when inserted into the center of the loaf.

Cool in pan for 5 minutes and remove to cooling rack.

Single-Serve Baked Oatmeal; Brown Bag Series #16

By: The Food Hunter

Nothing says good morning like a nice bowl of steamy oatmeal; but working outside the home prevents me from enjoying it as much as I'd like. So instead I make single-servings of my favorite breakfast to pack in my brown bag each day.

Oatmeal is recommended to maintain a healthy heart; its known to lower cholesterol and reduce the risk of cardiovascular disease. Just another reason to eat it on a regular basis.



Single-Serve Baked Oatmeal
(printable recipe)

1/2 cup regular oats
1/4 cup apple sauce
1/4 cup skim milk
1 teaspoon cinnamon
nutmeg to taste
1/2 teaspoon vanilla extract
2 teaspoons ground flax
1/4 teaspoon baking powder
1 tablespoon cashew butter

Mix all ingredients (except for the nut butter) together in a small bowl.
Pour 1/2 of the mixture into a small baking cup sprayed with cooking spray.
Spread the nut butter on top and cover with the other 1/2 of the oat mixture.
Bake at 375 for 25 mins

Whole Wheat Cinnamon Pecan Pancakes with Spiced Apple Compote

Fall is just around the corner and I've joined forces with a few fellow bloggers and Stonyfield yogurt to bring you a Virtual Fall Pancake Party. What does this all mean?  Each of us will be making fall inspired pancakes featuring Stonyfield yogurt; and blogging about it. But more than that we will each be giving away a yogurt cookbook and a case of yogurt. So be sure to enter on all the blogs for more chances to win. (see links below)

Why add yogurt to pancakes? Besides the fact that it makes the pancakes very light and fluffy it's also a great way to sneak some extra nutrition into your morning meal.  Why Stonyfield yogurt?  How about the fact that all of their products are organic, and their yogurt contain 6 live active cultures where most others only have 2-4.  You can get more faqs about them here....but right now let's talk fall pancakes.

When it comes to food nothing screams fall to me more than cinnamon and apples; which is why I decided to do Cinnamon Pecan Pancakes with Spiced Apple Compote. These pancakes were super moist and so tasty that no additional syrup or butter was needed, at least in my opinion. Try them for yourself and let me know your thoughts.

Don't forget to head over and see what everyone else is bringing to the party and who knows you might just win a case of Stonyfield yogurt for yourself. (contest below recipe)

Susan of 30AEats: http://30aeats.com

Brandy of Nutmeg Nanny: http://www.nutmegnanny.com

Melissa of Hungry Food Love: http://hungryfoodlove.com
Shelby of Diabetic Foodie: http://www.diabeticfoodie.com
Marnely of Cooking with Books: http://www.cookingwithbooks.net 

Cinnamon Pecan Pancakes with Spiced Apple Compote

Pancakes
1 1/2 cups whole wheat flour
3 tablespoons sugar

2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup Stonyfield yogurt

3/4 cup milk

2 extra-large eggs
2 teaspoons pure vanilla extract

In a bowl mix flours, sugar, baking powder and salt. In a separate bowl, whisk milk, eggs, vanilla, and yogurt. Whisk the wet into the dry ingredients just until combined.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot topped with apple compote.

Spiced Apple Compote
2 tbsp unsalted butter
2 apples, peeled and diced
1/4 cup water
2 tablespoons brown sugar
2 teaspoon cinnamon

2 cloves

1/2 teaspoon ground nutmeg

Melt butter in a saute pan over medium heat. Add the apples and spices and cook at a gentle simmer until the apples are tender and the liquid has reduced to a syrup-like consistency.  Remove cloves before serving.

a Rafflecopter giveaway

Buttermilk Pancakes

Breakfast is certainly not my favorite meal...actually I could easily skip it on any given day. And if you had asked me, prior to this morning, what my favorite breakfast food was I would never have said pancakes.  I'm an egg eater...turned over medium with toast to be exact.  But this morning, out of the blue, I was craving pancakes.

So I decided to break out of my breakfast box and whip up a batch of fluffy buttermilk pancakes. They were good...really good...and even though eggs will always be my first choice for breakfast these are a close second.

Buttermilk Pancakes

Buttermilk Pancakes
1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups buttermilk
3 tablespoons cooking oil
blue berries (optional)
pecans (optional)

In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Add fruit and nuts if using.

Pour 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown,

Spinach, Tomato & Ricotta Bake: Brown Bag Series #14

In my Brown Bag this week: Spinach, Tomato & Ricotta Bake

A few things I like about this dish:

1. It works for breakfast, lunch or dinner...up to you.
2. It's a bunch of my favorite things mixed together.
3. It's super easy to make.
4. It's loaded with good for your vegetables.
5. It's delicious!

Spinach, Tomato & Ricotta Bake

5 cups spinach
2 tsp olive oil
1 garlic clove, minced
1/2 tsp ground nutmeg
1 cup ricotta cheese
4 large eggs
4 Tbsp grated Parmesan cheese
2 cups ripe tomatoes, diced

Preheat the oven to 400F.

Heat oil in a large skillet, over medium high heat. Add the spinach and sauté for a few minutes, stirring every now and then, until the spinach is wilted and tender. Add the garlic and cook for another minute. Drain any excess liquid, if necessary.

Mix ricotta, eggs and half the Parmesan until combined, then stir in the spinach. Season with salt and pepper. Spread the mixture into a prepared 9in glass baking dish. Scatter tomatoes over top and sprinkle with remaining Parmesan.

Bake in a preheated oven for 20 minutes, until the dish is set and golden brown on top.  Let cool on wire rack at least 10 mins before serving.

Homemade Yogurt and Fruit Parfaits

I'm not going to lie,  it took me a long time to become a "fan" of plain Greek yogurt. Like most people I grew up eating the flavored or fruit on bottom kind of yogurt. Of course I loved it; who wouldn't with all that added sugar....but I digress. 

These days I'm eating yogurt just about every morning; but I've switched to plain all natural Greek yogurt.  It's an acquired taste for sure, that can easily be sweetened up by adding fresh fruit or some homemade granola. 

Recently I've been wanting to take my yogurt experience to the next level by making my own. So when I was offered a T-fal Balanced Living yogurt maker to review, I jumped on it.


The process is really simple but there is a waiting period of over 8 hours. So planning is everything when it comes to making yogurt.  Like the saying goes:  "good things come to those who wait" and homemade yogurt is a "good thing"

It took a few times but I think I've finally gotten it to the consistency and taste that I want. Using the Natren brand Probiotic Yogurt Starter and 2% organic milk is what works best for me. 

If your into yogurt at all or just curious about how it's made; I would definitely recommend making your own. It's so easy; I don't know why you wouldn't try it.



Yogurt & Fruit Parfaits

5oz homemade yogurt (recipe)
fresh strawberries, chopped
homemade granola (recipe)

Top fresh yogurt with chopped fruit and granola....dig in. 

Make Ahead Egg Bake: Brown Bag Series #12

In my brown bag this week: Make Ahead Egg Bake.  Egg bakes are the way to go when it comes to having a versatile, healthy breakfast ready when you are.  They can be easily customized to fit your tastes or to accommodate whats in your fridge at the moment. Meats, herbs and veggies are all interchangeable with your favorites.  I usually make several different varieties at once and freeze them.  Below is one of my favorite combinations.

Make Ahead Egg Bake

2-3 slices of whole wheat bread, cut into ½ inch cubes
1 Italian sausage link casing removed
2 packed cups spinach, finely chopped
10 oz sliced crimini mushrooms
1 bell pepper, chopped
1 chili pepper, diced
1 Tbsp olive oil
1 tsp fresh thyme, finely chopped
1 tsp salt
1/4 cup grated parmesan
4 eggs
2 egg whites
milk

1. Preheat oven to 375 degrees. Prepare a loaf pan with non-stick cooking spray.
2. Evenly spread the bread cubes in the bottom of the baking dish.
3. In a large sauté pan, cook the sausage over medium-high heat, breaking apart with a wooden spoon, about 8-10 minutes.
4. Remove the sausage to a plate lined with a paper towel to absorb the excess grease.
5. Without washing the pan, keep the heat on medium high and add the olive oil, saute the peppers until soft.
6. Add the mushrooms and spinach to the pan and cook until the spinach is wilted, about 4-5 minutes. Add the sausage back to the mixture.
7. Pour the mixture over the bread cubes in the baking dish. Then sprinkle the Parmesan over the top of the mixture.
8. In a medium bowl, whisk together the eggs, egg whites and milk. Pour over the ingredients in the baking dish and push the mixture down into the bread, so the bread starts to absorb the egg and milk.
9. The best method is to let the bread absorb the mixture for about 30 minutes before baking. If you are short on time you can skip this step.
10. Bake at 375 degrees for 20-25 minutes, until its baked through and the top is golden.
11. Let cool at least 10 minutes. Cut into 6-10 pieces, depending on your appetite.

Overnight Oatmeal Breakfast Bars; Brown Bag Series #6

In my brown bag this week: Make Ahead Oatmeal Breakfast Bars.  I have way to much going on in the morning to worry about preparing breakfast or lunch.  So I try and get that all done the night before. This way when 6:30 rolls around and I'm rushing out the door I can just literally grab and go.

This breakfast bar is quick to put together and easily adaptable so you can feel like your eating something different every day.

Overnight Oatmeal Breakfast Bars
2/3 cup oats
2 tbsp nut butter(almond, peanut, cashew)
1/2 scoop protein powder (vanilla, chocolate)
1/4 cup of milk (skim, almond, coconut)
handful of chopped dried fruit (cherries, cranberries, raisins)
1 tsp cinnamon
1/4 tsp all spice

Combine oats, nut butter and protein powder together.  Mixture will be crumbly. Add milk and mix until moistened. Stir in the dried fruit and spices of your choice.  Press evenly into the bottom of a small pan or a plate. Refrigerate over night or longer. Cut into bars.

Fruit & Nut Breakfast Bars: Brown Bag Series #1

My co-workers are fascinated with the food I bring to the office. I'm not sure why, it's nothing special. I think it's more that I consistently pack my breakfast and lunch that has them intrigued. They are curious what I find to bring day in and day out.

So I decided to start a "Brown Bag" series where I will periodically post what I'm bringing to eat that day. Most of it will be healthy but I do through a treat in there every now and again. Hopefully you will get some ideas of things you can pack in your brown bag.


Let's get started: In my brown bag this week....

Fruit & Nut Breakfast Bars

2 1/2 cups old fashioned rolled oats
1/2 cup chopped pecans
1/2 cup honey
3/4 cup chopped pitted dates
1/4 cup ground flax seed
1 tsp cinnamon
1/4 tsp salt
1/4 cup dried cherries, chopped
1/4 cup golden raisins

Toast the oats and pecans in a preheated 350 degree oven for 8 minutes or until golden.

In a small saucepan, over low heat, warm your honey.

In a food processor, pulse oats and nuts.  Add the warmed honey, dates, flax meal, cinnamon and salt until mixture begins to form a dough.

Scrape into bowl and break up any clumps if needed. Stir in the raisins and cherries.

Line a 9 inch square baking pan with foil. transfer mixture to pan and press flat with using wax paper so it doesn't stick. Freeze for 30 minutes.  Cut into 16 bars.

Tea Biscuits & A Baker's Dream Giveaway

Let me take you back in time for a few minutes….

The year is somewhere between 1980-1984. The place is South Philadelphia. The scene is my mom and I; early on Sunday mornings walking the 7 blocks from our row home to the Termini Brother’s Bakery (a Philadelphia institution). Waiting in line for the tea biscuits that would come fresh out of the oven. I remember this as if it were yesterday…Sunday morning tea biscuits were a special treat. We would eat these flakey raisin studded scones toasted and spread with butter.

Fast forward:

It’s 2012. I’m living in Phoenix Arizona. My mom who now lives just a few miles away is seated with me at my kitchen table. In front of us is a plate of tea biscuits. Not Termini’s but ones I recreated during a recent Virtual Potluck event with King Arthur Flour and Red Star Yeast.

All of the VP bloggers were given products from both Red Star Yeast and King Arthur’s Flour…two quality companies for obtaining all of your baking needs. The task was to come up with a recipe using these products. Sounds easy, right? Well one of the items I was given was a sourdough starter. And I've never worked with a starter before so this was a challenge for me.

There’s a lot of responsibility that comes with a sourdough starter…or so it seemed at first. Care and feeding of dough; is not something I was used to.  But I quickly realized that there really isn’t much too it and the possibilities are endless of what you can make with it. (there are over 2,000 recipes available online)

Anyway, back to the tea biscuits. I went with a pretty basic sourdough scone recipe; added some golden raisins and did an egg wash on top to get the brown color I remembered. The result was delicious....not quite the flakey texture of Termini's but still really good. I will definitely make these again. 

Tea Biscuits

2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup golden raisins
1/2 tsp salt
1 tsp baking soda
1 tsp cream of tarter
1/3 cup cold unsalted butter, cut into slices
1 1/4 cups sourdough starter
egg wash

Preheat an oven to 400 degrees. Sprinkle two baking sheets lightly with flour.

Whisk together the flour, salt, cream of tartar, baking soda, sugar, and golden raisins. Cut in the slices of butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.

Turn the dough out onto a lightly floured work surface. Using a floured rolling pin, roll dough into a 1/2-inch thick round. Use a biscuit cutter to cut into circles and place the scones on the prepared baking sheet about 1 inch apart. Re-roll dough if needed.

Lightly brush the tops of each scone with the egg wash. Bake until the scones just start to turn golden ~15 minutes. Remove from baking sheets and cool.

Enter to win A Baker's Dream Giveaway!

One lucky winner will receive from King Arthur Flour one (1) dough whisk, one (1) coupon for a bag of flour in the supermarket, one (1) sourdough starter, and one (1) bag of Pumpernickel Flour. But that's not all! Red Star Yeast is adding three (3) strips of yeast, one (1) bread loaf pan, one (1) apron, and one (1) bread knife to this baking package!

There are several ways to enter:

1. Leave a comment on this post; tell me what you would make if you win.
2. Follow King Arthur Flour on Facebook or Twitter and let me know you did
3. Follow Red Star Yeast on Facebook or Twitter and let me know here
4. Comment on one of the other VP posts and don't forget to let me know
5. Tweet about the contest and let me know

Contest ends midnight EST on 6/10/2012. 

Raspberry Mascarpone Tart & Ricotta Pancakes

Below are two treats I made this weekend.  I hope you enjoy them as much as I did.

Raspberry Mascarpone Tart with Chocolate Cookie Crust
(adapted from Aglio Olio & Peperoncino)

200 gr (1 cup) digestive biscuits (I used chocolate cookies)
100 gr (1/2 cup) butter, melted
200 gr (1 cup) mascarpone cheese
3 tbsp whipping cream
3 drops natural vanilla extract, or 1/2 tsp vanilla
Confectioner's sugar to taste
400 gr (2 cups) fresh raspberries
2 fresh mint leaves, coarsely chopped (optional)
50 gr (1/4 cup) raspberry glaze (which is simply melted raspberry jam)

Blitz the biscuits in the food processor until they form coarse crumbs. If you prefer you can put them in a sealed ziploc bag and bash the hell out of them with a rolling pin. Tip into a mixing bowl, add the melted butter and a tablespoon of water, and work in with your fingertips until clumpy.

Start by spooning about half the mixture in the center of a loose-bottomed tart dish or tin. Using the back of a large metal spoon and your fingers, press down firmly and evenly. Gradually add more mixture as needed to line the base and sides of the pan. Any leftover mixture can be frozen and crumbled over softened ice cream).

Refrigerate the lined pan for at least 1 hour, or overnight if convenient. Whisk together the mascarpone, cream and vanilla, sweeten to your liking with the powdered sugar, and refrigerate until needed. Shortly before serving your meal, spread the mascarpone cream over the chilled tart and return to the refrigerator.

Just before serving, lift the tart carefully out of the pan, and place on a serving dish. Heap the raspberries on top, sprinkle with chopped mint leaves and either dust with more icing sugar if you like, OR use a pastry brush (or a crumpled-up paper towel) to coat the fruit with the raspberry glaze.




Ricotta Pancakes with Warm Blueberry Compote
(adapted from A Taste of Italy)

1/2 lb ricotta cheese

1/2 cup flour
1teaspoon sugar
pinch salt
2/3 cup milk
3 eggs, divided
1 teaspoon vanilla


Beat egg yolks with ricotta and vanilla.  Add remaining ingredients and mix well. Beat egg whites until stiff.  Fold whites into ricotta mixture.  Heat griddle until drop of water sizzles.  Cook as regular pancakes.


Blueberry Compote
(adapted from Noble Pig)


11/2 Tablespoons fresh lemon juice
2 teaspoons cornstarch
2-1/4 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt
 
In a small bowl, combine the lemon juice and cornstarch, then set aside.

In a medium saucepan, combine the blueberries, sugar, water and salt.  Bring mixture to a boil over high heat.  Reduce to a simmer and stir in lemon juice-cornstarch mixture.  Simmer, stirring, until the sauce thickens slightly, about 2 minutes more.  Cover and set aside.

Fun, Healthy & Delicious Cereal...Me & Goji

I’ve never been a huge fan of breakfast cereal. What I’ve found is that if it’s something I like it’s probably not good for me and if it’s good for me I probably won’t like it.  This all changed when I was asked to sample some products over at Me & Goji; a website that allows you to create your own organic artisanal cereal. 

You start with one of several bases such as flakes or muesli and then you choose from over 30 add ins. Things such as nuts, fruit, seeds and spices can be added to fully customize your cereal blend. Adding/removing ingredients is easy..just a click of a button. With each addition you get nutritional information allowing you to keep calories and other important factors in check at all times. You also get detailed descriptions of how each product will work for your body This was very helpful when I was trying to create a mix that would fill me up and provide enough energy to take me through my 5:30am boot camp class.

The bases start at around $4.90 and each add in is an additional charge so this can turn into quite an expense if you’re not careful. But everything is clearly priced so there really aren’t any surprises. The cool canister the cereal is packaged in holds about 15 servings which is quite a bit compared to a regular box of store bought cereal. So, although it may seem expensive I think it is well worth the indulgence.

Me & Goji also offers several premixed blends if you don’t want to take the time to mix your own. These are named according to their benefits…for example the one I tried is called Fiber; because it provides over 7 grams of fiber per serving. The unique blend of coconut, chia and raspberry make this not only nutritional but also delicious.

I am so glad I found Me & Goji and I think you will be too…so give it a try and let me know what you think.

The Morning After and Crappy Muffins

By 8pm last night I had sworn off food forever. Our Thanksgiving meal was behind us and I'd eaten so much I decided I didn't want to see food again until at least Sunday. So what was I doing in the kitchen at 7am this morning? I was making what has since become known as Chris's Crappy Muffins. Last year we started a post Thanksgiving day breakfast tradition with our friends Haley and Chris and their family. They made breakfast and we brought over Lemon Ricotta Muffins. The muffins seemed to go over well with everyone last year so I decided to bring them again. It turns out that Chris loves the muffins so much he was telling people how crappy they were to stop the others from eating them. Needless to say his tactics did not work and all the muffins were gone by the end of breakfast. Sorry Chris no leftovers, you'll have to wait until next year or have us to breakfast sooner. Happy Thanksgiving! Lemon Ricotta Muffins a Giada De Laurentiis recipe 2 cups flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup sugar, plus more for sprinkling 1/2 cup unsalted butter 1 Tbs finely grated lemon zest 1 cup whole milk ricotta cheese 1 large egg 1 Tbs fresh lemon juice 1/2 tsp almond extract 1/3 cup thinly sliced almonds Line 12 muffin cups with paper liners. Preheat the oven to 350. Whisk the flour baking powder, baking soda, and salt in a medium bowl to blend. In a large bowl, using an electric mixer, beat 1 cup sugar, butter, and lemon zest until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended. (batter will be thick) Divide the batter among the prepared muffin cups. Sprinkle almonds and some sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.