Wednesday, September 30, 2009
Recipe from http://www.smittenkitchen.com/
Raspberry Breakfast Bars
For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling:
In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.
Tuesday, September 29, 2009
To finish the left overs without reheating the same thing over and over again, I decided to get a little creative and found a great dish that even Adam (who does not like to cook) could make in no time! I used 2 cups of my left over grains and veggies, but feel free to use brown rice, quinoa, or whatever you have that needs using up! This meal tastes a lot like, but even better than quiche in my opinion.
Recipe Adapted from http://www.weelicious.com/
1 Cup Milk
2 Eggs, whisked
1 Cup Broccoli, chopped and cooked (can use frozen)
1 Cup cooked chopped veggies (can be frozen mixed, or left overs, I used, Brussel sprouts, bell peppers, and zucchini)
2 Cups Brown Rice or millet, cooked (or any left over cooked grain you have)
1 Cup Cheddar Cheese, shredded (I used pepper jack, use any cheese you like)
1. Preheat oven the 350 degrees.
2. In a bowl, whisk the eggs and milk until combined.
3. Add the veggies, rice and cheese and stir to combine.
4. Grease in a casserole dish and pour in the mixture.
5. Bake for 30-40 minutes, depending on the size of your casserole dish.
Friday, September 25, 2009
1 cup millet
Salt and ground black pepper to taste
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced
3 cups sliced mushrooms (or throw in 3 cups of whatever vegetables you wish, roughly chopped)
1/3 cup half-and-half
1 tablespoon chopped fresh sage
2 tablespoons lemon juice
Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. Heat remaining 1 tablespoon oil in skillet, add mushrooms, and or veggies, salt and pepper and cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss.
Sunday, September 20, 2009
I LOVE fall and winter cuisine. Just in the past three days I have made pumpkin cranberry bread, spaghetti squash marinara, chicken soup, chicken and vegetable pot pie, dark chocolate cupcakes, rigatoni with butternut squash sauce (http://yummymummyfood.blogspot.com/2009/09/rigatoni-with-butternut-sauash-sauce.html that my friend Marina insisted everyone make) and roasted butternut squash soup. I wasn't kidding when I said I like to cook when it's cold out! This is an incredibly boring picture I know. I was too tired to get very creative. Next time.
Here is my recipe for:
Roasted Butternut Squash Soup
1/2 butternut squash, seeded, roasted and peeled
3 Tb. butter
1/2 large onion, chopped
2 cloves garlic, minced
1 cup carrots, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh tarragon, chopped
1 box vegetable or chicken broth
1/4 tsp. pumpkin pie spice
salt and pepper to taste
2 Tb. cream or half and half (optional)
Melt butter in a large soup pot over medium heat. Saute onions 5-7 minutes. Add garlic carrots and herbs and saute 3 minutes more. Add broth and butternut squash and bring to a boil. Simmer for 10-20 minutes until carrots are tender. Add pumpkin pie spice, and blend with an immersion blender or put in a food processor or blender. Add salt and pepper, and cream to taste.
8 Cups organic Chicken stock
1 medium yellow onion, diced
2 cloves garlic, minced
1 1/2 cups carrots, diced
3 ribs of celery, chopped
1/2 bulb of fennel, chopped
1 small zucchini, cut in half rounds
1-2 cups cut up pieces of roasted chicken breast.
3 sprigs of fresh thyme chopped (or 1/2 tsp. dried)
1 handful of parsley leaves chopped
1 Tb. fresh oregano chopped (use less if using dried)
1 tsp. fresh rosemary chopped
1/2 cup Israeli cous cous (or egg noodles) I used the Harvest Grains package from Trader Joes
Monday, September 7, 2009
Once again, I found another great recipe from Weelicious! A nutrient packed muffin with NO white sugar! They have just the right amount of sweetness and the poppy seeds are chock full of calcium. (They also contain, protein, potassium, magnesium and phosphorous). The lemons add their share of vitamin C and the blueberries are an excellent antioxidant. This is one muffin I am happy to share with my growing boy.
Lemon-Poppy Seed Muffins (makes 12 muffins)
1/2 Cup Whole Wheat Flour
1/2 Cup buckwheat flour
1 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 tsp Salt
1/2 Cup Butter, melted
2 Eggs, beaten
1/2 Cup Agave Nectar
3/4 Cup Rice, Almond, Low fat or Whole Milk
1/4 Cup Lemon Juice, with pulp
3 Tbsp Poppy Seeds
1/2 cup blueberries
2 Tsp Lemon Zest
*I only had 1/4 cup agave nectar left, so I used 1/4 cup honey to make up for it. It turned out great. Maple syrup would probably work well also.
1. Preheat oven to 350 degrees F.
2. Grease a muffin tin or line tins with cupcake papers.
3. Sift the flours, baking soda, baking powder, and salt into a large mixing bowl and whisk to mix.
4. In a separate bowl, whisk together the melted butter, eggs, agave nectar, milk, and lemon juice, poppy seeds, and lemon zest.
5. Pour the wet ingredients into the flour mixture and mix until the batter is smooth making sure not to over mix.
6. Gently fold in the blueberries.
7. Pour the batter into 12 muffin cups, dividing evenly. Bake on a center rack of the oven for 25-30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
6 Large Eggs
Friday, September 4, 2009
as well as phosphorus, magnesium, iron, zinc, copper and manganese. It's also a good oil source of Alpha-Linolenic Acid, which is one of the two essential fatty acids we must have to be healthy.
Thursday, September 3, 2009
This recipe came from an awesome cookbook I got for my birthday this year from my mother-in-law, Anna. The Santa Monica Farmers' Market Cookbook. I have made quite a few yummy meals from this book.
Summery Zucchini-Lemon Soup
2 lbs. summer squash cut into 1/2 inch thick pieces
1 onion chopped
1 Tb. chopped fresh cilantro (optional)
kosher or sea salt to taste
1 Tsp. curry powder
1/2 tsp ground turmeric
1 TB canola or other mild cooking oil
4 cups chicken or vegetable broth
snipped fresh chives for garnish
In a deep wide pot, saute the squash, onion, cilantro, 1/2 tsp salt, curry powder and turmeric in the oil over medium heat until the vegetables are golden, tender and fragrant, 7-10 mins. Add 2 cups of the stock and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the remaining 2 cups of stock and continue to cook until the vegetables are very tender, about 5 more minutes.
Puree the soup with an immersion or stand blender. Add the juice of one lemon. Taste and add more lemon or salt as needed until the soup has a refreshing tang. Serve hot, or chill well and serve cold. Garnish each serving with chives and or cilantro.
*I actually omitted the curry powder and used less turmeric. Instead, I used garlic, lemon thyme and parsley. It seemed more summery to me having those lighter cooler flavors than a warm curry spice. It was a good call I think.