Making scratch dinners in a rush can be stressful. I’ve got a few standards up my sleeve that seem to please the man-boys in my life. By popular demand (you know who you are), here are my answers to: “What are your go-to dinners?”
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We returned yesterday from a sweet weekend getaway to the mountain town of Julian, CA. Lucky to have acres to roam and a Quonset hut to nest, these family escapes are more rare now as we are scheduled to the stars with sports and other commitments. The property is not ours per se, but belongs to my family, and we have been adventuring there for nearly 10 years now.
I'll be honest. We're not exactly roughing it. I packed our SUV to the gills with the following... paint, glue, yarn, scissors, markers, paper, leather Motorola radios ("walkie talkies") pink ski vest + Uggs books + magazines my camera big straw hat scooters + helmuts cooler, dry goods, sparkling water, spices Bose sound dock a bottle of pinot plastic eggs + chocolate + goofy glasses
As I closed the back of the truck, I thought it might be possible that I've simply outgrown camping.
I let go of email and running, and turned instead to hiking, cooking, reading, gathering, making. We crafted swords and slingshots, I collected feathers and daffodils. We ate True Food Kitchen's quinoa Johnny Cakes and I baked Spanish chicken with onion, potatoes and spicy sausage. We dyed eggs with beets, red onions and turmeric, and huddled together on a loveseat in front of the tiniest TV screen for a Friday night movie. I was up at daybreak each morning, and heard the call of the turkeys as I hid eggs on Easter Sunday. Later that day we packed up the truck and gave a heavy sigh, with the promise to return soon.
Quinoa Johnny Cakes
My go-to dessert dish when I brunch at True Food Kitchen with my lady gals. Barely adapted from Dr. Andrew Weil's True Food Cookbook
Recipe:
2 cups cooked quinoa
2 cups whole wheat pasty flour
1/4 cup sugar (evaporated cane or white)
2 tbs plus 1 1/2 tsp baking powder
pinch of sea salt
1 tsp ground cinnamon
2 cups whole milk
4 large eggs
1 tsp vanilla extract
orange zest
1/2 tsp olive oil
pat of butter
Toppings:
ripe banana, apples, or blueberries
Greek yogurt (plain or vanilla)
maple syrup
Method:
1. Make quinoa. (HOT TIP: If like me, you normally add some savory "better than bouillon" flavor to your quinoa, skip it if you plan to use leftovers for these Johnny Cakes).
2. Combine the flour, sugar, baking powder, salt and cinnamon in a large bowl. Whisk well to combine. In another large bowl, combine the milk, eggs, vanilla, orange zest, and oil and whisk to combine. Add the dry ingredients to the wet and blend until just combined. Fold in the cooked quinoa taking care not to overmix. Let the batter rest for at least 1 hour.
3. Lightly brush the cooking surface of a nonstick pan or griddle with butter. Ladle about 1/3 cup of the batter onto the hot pan. Drop banana slices, thin apple slices, or 8 to 10 blueberries on top of each pancake. When bubbles form in the batter, flip and cook on the other side until
lightly browned. Continue with the remaining batter and choice of fruit.
Serve topped with a dollop of yogurt and maple syrup on the side.
I got super lucky this week and landed a small stash of blood oranges from a neighbor. This happened to coincide with a craving for roasted beets, which I had already planned to make. Tired of my usual beet-goatcheese-pepita-oliveoil salad, I decided to merge these two heartbreakers into one bloody beet bowl. This is how it went down...
IN ADVANCE: I roasted the beets coated in a bit of olive oil and salt in a 350 oven for nearly an hour. This is sketchy, because I was cooking other things at the same time, on and off. It's an art. Not a science. Once out and cooled I slipped their dirty skins off. That sounds mildly sexual. Oh well. Then I cut them into 1" chunks a tossed them into a jar in the fridge for later.
NEXT: I prepped two small blood oranges by cutting the peel off with a serrated knife. I usually take the tiny pith core out too. I cut these into bite sized chunks.
AND THEN: I combined the orange pieces with 3/4 to 1 cup of the beets in a bowl, and grated (~ 2 teaspoons to 1 Tablespoon of) fresh ginger root right on top. Then a drizzle of honey, and a sprinkle of salt to bring out the full flavors.
Done! I think you could still safely add goat cheese, if you so desire. Or perhaps go super savory and do garlic instead of honey, and toss in some finely sliced red onion or shallots...
Beets produce the most perfect shade of magenta ever.
PS >>>>>>---------> Forgive my iPhonography, I was documenting on the fly!
>>>>--------> Go Directly to Kitchen. Do Not Pee, Do Not Change Clothes, Do Not Collect $200.
This was tonight's punishment game plan when I got off work a bit late, and was holding my promise to get dinner on the table before all three went off to watch a basketball game at the local high school. I had already sketched in Shrimp Tacos for dinner tonight, so I thought I was still in good shape.
Estimated Departure Time: 6:30 PM
Serves 4
INGREDIENTS
thawed frozen raw shrimp (enough) for 4 1-2 T olive oil 2 garlic cloves 1T cumin 1 teaspoon chile/ancho powder/seasoning a pinch of dried basil 14 oz canned diced tomatoes with juice 1/4 cup heavy cream (optional) 8 small corn tortillas 1/3 cup shredded cheese (optional) 1/2 cup thinly sliced green cabbage 1/2 large carrot, grated avocado
5:59 PM Drop Bags, Enter Kitchen
6:25 Plates hit the table.
6:32 Bellies full, boys out the door.
Additional Topping Ideas: Plain Greek Yogurt, Sour Cream, Sriracha Sauce (aka Hot Cock Sauce at our house), lime wedges, fresh cilantro
Side Dish Suggestions for the Nights You Aren't Rushed But Still Busy: Black Beans (canned), Carrot Slaw (grated carrots w/ lime juice and olive oil), Applesauce, Southwest Rice (from a box)
Due to a passion for fiber, iron and protein along with a desire to use more gluten-free grains, our family has come to love QUINOA. While I view this next recipe as yet another magical vehicle for kale, quinoa patties are a big asset to the meal making regimen in so many ways.
Before I share the recipe, I must acknowledge my adoration for Heidi Swanson of 101 Cookbooks. I follow her website/blog and own both of her cookbooks - Supernatural Cooking, Supernatural Everyday. I've seen countless riffs on her recipe, and here again you will see another.
Quinoa + Kale Patties
makes 12-14 small cakes
2 1/2 cups cooked quinoa (at room temperature)
2 cups raw kale
4 eggs beaten
1/2 teaspoon salt
1 teaspoon curry powder
1 yellow or white onion finely chopped or grated
3 cloves garlic minced or pressed
1 cup whole grain bread crumbs
water if needed
1 tablespoon extra virgin olive oil
***Optional: Grated Cheese***
Though we are limiting our gluten consumption due to some sensitivities, obviously these are not gluten-free. With this recipe you can feel free to add in dried spices and fresh herbs as you and your family prefers. Heidi's recipe calls for fresh chives, I've used basil, but lately have been keen on curry.
So to begin...because I want my kids to eat these, I saute the onions and garlic until soft and brown. It helps ease the flavor and texture a bit. I learned the onion grating technique from Laurie David's "Gary's T-Night Taco" recipe and it is pretty rad. Next step is to flash boil the kale. Drain it, and chop into small pieces. Again, I want to take the bitter edge off these greens before loading them into the little cakes.
Now, assuming your quinoa is cooked and cooled, combine the grains with the beaten eggs and salt. Next stir in the the kale, curry, onions and garlic. NOW is the time to add some grated cheese if you so desire. I'm the only one who eats stinky cheese (Parmesan) in this house, and Gruyere was also recommended but I make them cheese-free to ensure they pass the boy test. Next, add the breadcrumbs, and let them soak up the other ingredients for a few minutes. You'll know the batter is ready when you can take a handful and it sticks together. Use an additional egg or water if needed. If they are TOO wet, add some breadcrumbs.
Heat the olive oil in a large skillet over medium heat. This medium heat thing is KEY. You want them to get crispy, so they sit in this pan for a good 15-20 before you may flip them. Okay, form your patties by taking a handful of the mixture and patting into a small hockey puck. Use your thumb to help straighten the side and establish the "height" of your puck. Set gently into the pan as you go, and flip when the bottom is nice and brown. You will likely need to do two rounds of this. I usually get 12-14 small cakes out of this recipe, and they keep well refrigerated. To reheat I use a toaster oven or a small fry pan (makes crispy).
My favorite is to eat them with a greek yogurt/vegannaise/garlic/lemon juice combo but I would also suggest plain yogurt, sour cream, and/or sriracha sauce. To amp them up for a full meal, throw a poached egg on top and call it a night.
We did it again! Continuing on the New Year track we vowed to stay meatless on Mondays--even the Mister, who planned his lunch around Fresh-n-Easy offerings, and snuck in a chicken thigh at 11-something last night.
Tonight's recipe was awesome, and direct from Laurie David's Family Dinner cookbook. We are a taco-lovin, bean eating bunch so Gary's T-Night Tacos seemed a perfect match. Using two onions (Shhh!), black beans and the secret ingredients of maple syrup and tamari, this hearty filling made fantastic tacos (and burritos for the boys).
For toppings we used thinly sliced cabbage, fresh avocado, chopped tomato and cucumber, Greek yogurt and shredded cheese. Instead of the dressing suggested for cucumber salsa, I used a lime cilantro dressing I had already made for another recipe. The boys ate theirs without the dressing, but with most of the other toppings.
Max ate about 2/3 of his, Beck finished his off, and, well, the pan is now empty. I consider it a success!
Oh, and after dinner we got all cuddly and weepy watching this awesome cover (from some locals) of Edward Sharpe and the Magnetic Zeros "Home". Then, this great studio clip of the real deal...
I usually greet January with a long list of goals and measurable objectives--the same type of parameters that I resent being judged by in my 9-5. This year I've put nothing in writing...yet. That said, when creating this week's menu plan and grocery list, I decided to make my first 2011 resolution: Meatless Monday. Last fall I had the desire to cultivate our family dinner time, and perfectly coinciding with this was the release of The Family Dinner, by Laurie David and Time for Dinner, by former Cookie editors, Pilar Guzman, Jenny Rosenstrach and Alanna Stang. I've been exploring these two new fabulous cookbooks, and as a result I have embraced a new level of domestic enthusiasm and organization. While I can save my book reviews and lady adoration for another day, I will share that it was Laurie David's book that made me aware of the Meatless Monday movement. Seriously, it sounded familiar but I just wasn't tuned in.
Meatless Monday actually started in World War I and was incredibly effective at changing the nation's eating habits. Somewhere between June Cleaver and the Great Bacon Explosion we seem to have lost our way. While I'm a proud omnivore and my boys drool at the word STEAK, we love all kinds of food and don't feel it's necessary to include a meat/fish/poultry product at every meal. The Mister is on board with my meatlessness and the boys are pretty good sports too. Any random night we might have tofu stir fry or a veggie spaghetti. So why make a big deal about it? Well, I like the idea of a habit, a ritual, a conscious decision. I like the challenge of trying new recipes, and the boys are at a great age to explore new foods and ideas.
For our first official Meatless Monday we used the recipe for Vegetarian Asian-Style Lettuce Wraps (without the dipping sauce) courtesy of Leslie's Home Gourmet. I doubled it and adapted it a bit, so maybe follow her link for the real deal! The leftovers are perfect with chopped Romaine for a salad, or over rice warmed up. We served it with steamed broccoli and couscous just in case it didn't go over as well as hoped. For the record, the Mister gave it a thumbs up, Max ate nearly both of his wraps before deciding he didn't like them, and Beck ate everything on his plate, plus applesauce, and a second meal of pears, rice crackers and dried apricots. Hungry much?
Lettuce Wraps
2 packages firm tofu crumbled 1/2 medium onion, diced 1 cup shredded cabbage 2 carrots, grated 2/3 cup (plus a little more to taste) of your favorite soy marinade (Soy Vay Veri Veri Teriyaki) 1 tsp. fresh lemongrass, minced (Thanks KKJ!) 3 cloves garlic, chopped 2 tbs. sweet chili garlic sauce Sprinkle of salt to taste 4 tbs. canola oil 2 tsp. sesame oil 1 medium head of Boston/Butter lettuce, washed and leaves separated
In a skillet, heat canola oil over medium heat and saute onion and garlic until it begins to soften. Season with a touch of salt. Add cabbage and carrot. Saute for 2-3 minutes. Add tofu and lemongrass, marinade, sesame oil, and chili sauce. Cook another 5-10 minutes (until it thickens a bit), stirring often. Serve warm inside cool lettuce leaves.
When trying to come up with this year's (okay, now last year's) handmade holiday gift the boys expressed a VERY strong preference for cooking, versus crafting. Cool. In order to guarantee the "handmade"part of the deal, I came up with granola. Easy enough for kids to measure, stir, and add their own creative ingredients (and mine). Two factors came in to play on this recipe...ONE, I wanted a granola that I could eat without feeling guilty. TWO, it absolutely had to be inspired by the granola at my favorite bakery--Bread & Cie.
Martha Stewart FOOD helped with requirement number ONE. As for inspiration from Bread & Cie.? That's where the Corn Pops came in. It's not even that I had this cereal as a kid (I didn't) or that I crave it as an adult (I don't). It's just that Corn Pops bring a bit of whimsy and surprise to an otherwise quiet concoction.
GOOD MORNING GRANOLA makes 8 delicious cups
ingredients 4 cups old fashioned rolled oats 1 cup toasted wheat gern 1/2 cup flax seed 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/2 cup unsalted sunflower seeds 1/2 cup pepita seeds 1 cup chopped walnuts 1 1/2 cups Corn Pops 1/2 cup dried berries 5 tablespoons robust molasses 3 tablespoons maple syrup 1/3 cup olive oil 1/3 cup water
directions 1. Heat oven to 300 degrees with rack in center. In a large mixing bowl, combine oats, wheat germ, flax seed, cinnamon, ginger, seeds, and walnuts. In a small bowl, combine molasses, oil, and 1/3 cup water and pour over the oat mixture. Stir well until well coated. Spread evenly in two baking pans
2. Bake, stirring every 20 minutes or so for even cooking until dry and lightly browned--about 45 minutes. Let granola cool to room temperature, add Corn Pops and berries then store in an airtight container at room temperature for up to 1 month.
The boys were liberal with the cinnamon, and added dried cranberries. I threw in the pepita seeds for extra nutrients and crunch. We used olive oil instead of the recommended canola oil, and we added maple syrup because we had just watched Elf, and Elf puts maple syrup on everything....
In the end, we thought it was a huge hit. I even used it as a topping with Greek yogurt and our Orange Challah French Toast!
Unfortunately I was so rushed for the party beginning, that this is the only shot I have of the giant chocolate chip cookie. The kids devoured the single cookies from moment one, and frankly there were just crumbs remaining of the giant confection after the last of our neighbors headed out later that night. The most awesome recipe for this? The one with loads of real butter that I followed by heart and did not substitute wheat flour or applesauce, or add flax or yogurt to? A New York Times feature recipe adapted from Jacques Torres. Secret to this? Make the dough. Refrigerate. Let the ingredients soak each other up. Holy Cuss. Delicious. Crazy good. Happy Birthday Boys!
The New York Times Chocolate Chip Cookies
Adapted from Jacques Torres Top of FormBottom of Form
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling2 cups minus 2 tablespoons(8 1/2 ounces) cake flour1 2/3 cups (8 1/2 ounces) bread flour1 1/4 teaspoons baking soda1 1/2 teaspoons baking powder1 1/2 teaspoons coarse salt2 1/2 sticks (1 1/4 cups) unsalted butter1 1/4 cups (10 ounces) light brown sugar1 cup plus 2 tablespoons (8 ounces) granulated sugar2 large eggs2 teaspoons natural vanilla extractSea salt.1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
These Pumpkin Ginger Pancakes are THE breakfast hit of our house right now. I've been making them in double batches nearly every weekend for the past two months. I freeze the ones not eaten that day, and pop them in the toaster oven on weekday mornings. Personally I'm a huge fan of the ginger butter (that won't be a surprise to anyone who is already quite familiar with my ginger obsession). The boys can do without it and simply prefer honey or maple syrup. Best served with bacon, and a cup of hot coffee in a vintage boy scout camp mug (see above). Delish.
Thanks to Sunset Magazine for the recipe.
Pumpkin Ginger Pancakes
PREP AND COOK TIME: About 45 minutes
MAKES: About 8 pancakes; 2 to 3 servings
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
Candied-ginger butter. In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
Per pancake: 211 cal., 51% (108 cal.) from fat; 3.9 g protein; 12 g fat (7.2 g sat.); 22 g carbo (1 g fiber); 346 mg sodium; 58 mg chol.
Holy Halloween! The boys have never been more excited for this holiday. They are working on costumes for a Zombie and a Goblin, and last weekend we kicked off the countdown to ghoulsville at the Sunset Hills Halloween Carnival. A traditional school carnival, this spooktacular event featured a cake walk, old time carny games, a haunted house, and of course...a bake sale.
I spent an unnecessary amount of time getting a recipe picked, and by that time it was so freakin late that I chose Martha Stewarts One Bowl Chocolate Cupcakes. I did splurge on the frosting, and made a traditional Swiss Meringue Buttercream because it is just that much better than powered sugar and milk. Martha also featured some fabulous creepy cupcake ideas that inspired mine.
I packaged them up in some funky paper containers I had been holding on to, and tied them up in cellophane bags with orange ribbon. I tried some as "mini's" and packaged for the cake walk in a paper egg carton with a ziploc baggy, stickers, and measuring tape.
RECIPES FROM MARTHA STEWART LIVING
One Bowl Chocolate Cupcakes
Swiss Merengue Buttercream Frosting
Makes about 9 cups, enough for about 28 cupcakes
For the boys’ 6th birthday celebration I skipped throwing a party for their friends and we went directly to Legoland for a raucous day of fun. {Photos Here} Beck & Max had their first REAL grown up rollercoaster ride! Immediately after the ride, they were like “I WANT TO GO AGAIN!!!!” We ended the day at Pizza Port, “the best pizza in the world,” according to Beck.
The boys requested chocolate cupcakes...so I made this recipe via SmittenKitchen:
Chocolate Stout Cake
Adapted from the Barrington Brewery in Great Barrington, MA via Bon Appetit
This recipe was originally intended to make a layer cake of 3 8-inch rounds. Upon many reviewers’ suggestions, I halved it and it fit perfectly in a bundt pan. The halved amount is below, and the icing replaced with a simple ganache.
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon instant coffee granules
Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.*
Ganache:
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.
I'm a very fortunate gal to have visited "the ranch" last year. Rancho la Puerta is the most amazing camp for grown ups. Of course, it's better known as a fitness spa, but let's face it...your typical spa does not offer morning hikes to an organic farm, craft workshops, drumming, Feldenkrais, and bingo night. From their own PR materials,
"We make healthy people healthier! You’ll return home stronger, with the healthful glow and spring in your step that comes from a vacation devoted to relaxation, good eating, learning, and exercise."
This is true, true, true. I've never been so genuinely blissed out and upon return, my skin actually DID glow! Erased quickly in a whirlwind of work-kids-reality. Sigh. Another time? You bet. After we sell our first born...
Okay, let's break it down. It's all about creating a healthful balance in our lives. Exercise, Healthful/Mindful Eating, Meditation/Spirituality/Reflection. La la la la la. Good. Now, one thing I love to implement is healthful eating! Cheers to any and all of the great recipes that come from that fabulous kitchen. This is a new staple in our house, and I hope you enjoy it too.
P.S. I have to get judgy here for a minute. A woman posted this on her blog, and KILLED the recipe by ADDING a bunch of sugar (both white and brown!) "because it wasn't sweet enough". Trust me, it doesn't need it!
CHOCOLATE BANANA BREAD
Time: 1 1/2 hours, plus at least 1 hour to cool.
From Sunset Magazine:
This dense, moist bread, served to morning hikers at La Cocina Que Canta, tastes so chocolaty that you'd never guess it's made with prune purée instead of butter. It's adapted from Cooking with the Seasons at Rancho La Puerta by Deborah Szekely and Deborah M. Schneider.
Makes 1 loaf (20 slices)
1. In a small saucepan, bring prunes and 2 cups water to a boil over high heat. Reduce heat and simmer, uncovered, until prunes are very soft, about 20 minutes. Drain.
2. Meanwhile, preheat oven to 350°. Lightly butter a 5- by 9-in. loaf pan and line bottom with a piece of parchment paper cut to fit.
3. In a food processor, whirl prunes and bananas until very smooth. Add eggs and whirl to combine.
4. In a large bowl, sift together flour, cocoa, baking powder, cinnamon, and baking soda. Stir in banana mixture until evenly moistened. Stir in nuts, banana chips, and chocolate chips. Scrape the thick batter into pan and spread level.
5. Bake bread until a toothpick inserted in the center comes out a little chocolaty but not gooey, 45 to 50 minutes. Loosen bread from pan with a knife and invert onto a rack. Remove parchment. Turn bread right side up and let cool at least 1 hour before slicing.
Shortcut: Substitute 12 oz. (1 1/2 cups) unsweetened prune baby food for the pitted prunes, and omit water and cooking in step 1.
Nutritional Information
I love to cook. I especially love to BAKE. So, when the Mister determines he is a bit (okay A LOT) gluten-irritated (irritated because he's not ready to own "intolerant"...) I decide to explore the alternatives. I had a heap of blueberries on hand this week so I made a formal foray into the GF blog world. Gluten Free Girl offered this recipe...it includes lemon zest, which is fantastic because we have plenty of lemons right now. I only modified it slightly because I had soy flour, blue corn meal and an Arrowhead Mills GF baking mix. I used some of each. The Mister approves!
My first adventure in flourless baking was inspired by a bowl of (aging) cherries. One of my favorite flavor combinations is cherry almond so I proceeded to modify a traditional recipe. I used organic soy flour instead of traditional flour, and I used a cup of almonds, at least half of which I ground up into a fine almond meal. Since the cherries were fresh, I did attempt to dry them out a bit with paper towels and a pop in the oven prior to mixing. Of course, at the end I spinkled raw sugar on top...yum.
These cookies ROCK! I actually followed the recipe and restrained from making them "healthier" with applesauce and flax meal substitutions. Maybe next time...
Alaskan Airlines Pilot Oatmeal Cookies
via "Baking And Boys!" Blog
1 stick (1/2 cup) butter
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour (1/2 cup whole wheat flour, 1/4 cup unbleached all-purpose flour)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger and cloves (my tweak, called for nutmeg)
1/4 teaspoon salt
1/2 cup walnuts, toasted, crushed finely
1 cup walnuts, toasted, barely chopped
1 cup raisins
1 1/2 cups old-fashioned rolled oats
Heat oven to 350 degrees. Beat butter and sugars until creamy. Add egg and vanilla and beat well. Combine flour, baking soda, cinnamon and salt and mix together. Add oats, raisins, nuts and any other mix-ins and stir to combine. {They may seem a bit crumbly, but I used a tight little scooper to keep them together. Don't worry, they finish up rich and tender.} Bake on parchment lined baking sheets for 11 minutes. Makes about 2 dozen cookies, depending on size.
In honor of this fabulous SoCal weather (79 degrees) we're cooking up some fish tacos tonight. I ran across this recipe in Domino last summer, and immediately whipped up a serious batch of the watermelon margaritas. {Outstanding!} Now is the time to try the tacos. The only thing is, my heart lies with a red cabbage slaw from a defunct restaurant of Madison, WI. Tacqueria Gila Monster was the most sophisticated yet simple Mexican food I've ever had. Nothing compares. To my knowledge only three recipes from this restaurant are floating around...the slaw, a tomatillo sauce, and a cactus mushroom soup. Three cheers for my alma mater The Isthmus, for reminiscing this lovely food memory in a 2007 post by Linda Falkenstein. I made this slaw at the boy's Fiesta Birthday a few years ago, then promptly lost the recipe. Found it!
Red Cabbage Slaw
1 head red cabbage
1 pound carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 tablespoons salt
1 tablespoon ancho chili powder
Quarter and core red cabbage. Slice thinly by hand or in food processor. Peel and grate carrots. Chop cilantro. Toss all ingredients. Let stand one hour before serving. Toss again. Serve as a garnish for tacos, as a side dish for sandwiches, or as a picnic salad. Makes 3-4 quarts.
From Jill Watson, Taqueria Gila Monster Restaurant.
We'll see if I have as lovely a photo, and if the children eat ANY of it.
Indeed, I love brussel sprouts. I just found this recipe and I can't wait to score some pancetta to get my brussels on. This is perfect winter food, and I'm glad the boys refuse to eat them because then there is more for me and hubby. Damn the grams in this recipe. I need a translation.
From the Blog: Sweet Paul
