Category Archives: Winter

May 08 6 comments
Main Dish, Quick, Recipes, Salad, Seafood, Spring, Summer, Vegetable, Winter

Moroccan-Spiced Tuna Salad

tunasalad2

Tuna salad is one of my go-to meals for when I’m short on time. We are on day 12 of our porch project (almost done, though!) and delicious meals that can be made in a hurry are a must. When I want classic tuna salad, I mix in lemon juice, parsley, onion, capers and mayo, but last summer I came across Kimberley’s Moroccan-spiced chicken salad and it inspired me to create my own version. I’ve been making this ever since.

The savory and sweet spices mixed with the plump raisins make this tuna salad special. It’s a snap to throw together, but tastes like a salad you would buy for a premium at a fancy deli. I add a bunch of Thompson raisins because I think they complement the spices amazingly well, but feel free to omit them if you don’t care for them or add a smaller amount and adjust from there. Make it your own! I like to make a big batch, because it tastes even better the next day for lunch.

P.S. That picture was taken on the railing of our old porch. The paint was getting chalky and flaking away. Updated pictures coming soon!

Recipe: Moroccan-Spiced Tuna Salad

Inspired by The Year in Food

Makes about 8 sandwiches

4 cans of tuna in olive oil or water (5 oz. cans)

3/4 C. mayonnaise or Greek yogurt

3 ribs of celery, finely diced

1/2 of a medium onion, finely diced

1 1/2 C. raisins

1 small lemon or 1/2 of a large lemon, juiced

1 t. ground cumin

1 t. cinnamon

1 t. chipotle chili powder (or ancho chili powder plus 1/8 t. cayenne for heat)

1 t. paprika

sliced bread

lettuce

1. In a large bowl, mix drained tuna and all other ingredients together with a fork. Refrigerate and allow flavors to come together or enjoy right away.

2. Scoop onto your favorite, lightly toasted bread. Top with lettuce, if you wish.

Apr 24 12 comments
Bread, Fall, Main Dish, Pork, Recipes, Winter

Wilted Brussels Sprouts and Applewood Smoked Bacon Pizza

 

It doesn’t get much better than the satisfaction of making and enjoying your very own homemade pizza. It takes a little time and some pre-planning, but the results are worth it. The directions look long, but don’t be overwhelmed. The crust seriously comes together in a few minutes and then sits in the refrigerator until you’re ready. It is a very friendly and happy dough.

I saw this topping combination over at Shutterbean and it has since become a favorite. I up the ante and use the bacon drippings with balsamic vinegar to wilt the shredded brussels sprouts resulting in a very flavorful “salad” on top of the pizza.

 I also make two pizzas at the same time and use the Love and Olive Oil method for freezing the second pizza. This way you have a homemade frozen pizza at your fingertips whenever you just need pizza. We all have pizza emergencies, right?

Recipe: Wilted Brussels Sprouts and Applewood Smoked Bacon Pizza with Homemade Frozen Pizza Directions

The recipe below makes enough dough and toppings for 2 – 9 inch pizzas. You can cut the ingredients in half and make one pizza or follow the directions below for freezing the second pizza. I loved the applewood smoked bacon, but feel free to use your favorite. Omit the bacon and substitute olive oil for the drippings to make this vegetarian. This dough will allow you to make up to 12 inch pizzas, but if you plan to freeze, the 9 inch size fits nicely in a large ziploc freezer bag. Use a 9 inch round cake pan to easily guide you to the correct size.

Crust

Makes 2 – 9 inch pizzas, adapted from Not Without Salt

4 1/2 C. all-purpose flour

1 1/2 t. kosher salt

1 t. yeast

1/4 C. extra virgin olive oil

1 3/4 C. water (cool from the tap)

1. Combine all ingredients by hand and knead a bit until incorporated. The dough will be very sticky, but not wet.

2. Place dough in an oiled bowl and place in the refrigerator. Keep in the fridge for at least one day and up to three days. (If using only half, form the other half into a dough ball with floured hands. Coat lightly in oil and place in a plastic bag. Freeze up to 3 months.)

3. Take the dough out of the refrigerator 2 hours before you plan on making the pizza. Lightly flour your working surface and keep the flour handy for adding to the dough. If the dough is too sticky, add more flour. Place the dough on your floured surface and with a floured rolling pin or stretching gently with your hands, form into a 9 inch pizza. If the dough springs back and does not want to roll out or stretch properly, leave it to rest a few minutes and try again when it’s more cooperative.

Pizza Toppings

Enough for 2 – 9 inch pizzas, toppings adapted from Shutterbean

3 slices of applewood smoked bacon

10 brussels sprouts, thinly sliced and pulled into shreds

1/2 large red or white onion, in thin, half moon slices

4 cloves of garlic, minced

3 T. reserved warm bacon drippings

2 T. balsamic vinegar

2 C. mozzarella, shredded

1 C. sharp cheddar, shredded

1/2 t. red pepper flakes

sea salt

1. Preheat oven to 500 degrees F with a cast iron pizza pan or pizza stone inside.

2. Cut bacon into 1/4″ slices and cook in a medium skillet over medium heat. Cook until crispy, but not too crisp because it will cook more once the pizza goes in the oven. Transfer to a paper towel lined plate to drain and reserve 3 tablespoons of the the warm bacon drippings.

3. In a bowl combine the shredded brussels sprouts, onion, garlic, bacon drippings and balsamic vinegar. Toss with your hands until the brussels sprouts have wilted a bit and all is coated.

4. Prepare two pieces of parchment paper, large enough for your finished pizzas. Place 9 inch pizza dough on each piece of parchment. Use half of each cheese to top one pizza and then the rest to top the second pizza. With your hands, scoop out the coated brussels sprouts, garlic and onions and top each pizza generously. Sprinkle with crisp bacon, red pepper flakes and a bit of sea salt.

5. Slide the parchment with the pizza onto a pizza peel or the back of a rimmed baking sheet and carefully slide in the oven on your pizza pan or stone. Bake for about 10 minutes or until crust is golden brown and cheese is bubbly. Serve immediately.

Homemade Frozen Pizza Directions

Method from Love and Olive Oil 

1.  Slide the parchment with the pizza onto a pizza peel or the back of a rimmed baking sheet and carefully slide in a preheated 500 degree oven on your pizza pan or stone. Cook for 3 minutes or until the crust just begins to puff up.

2. Carefully remove pizza on your peel or baking sheet and leave out to cool completely. Once cool, transfer to your freezer, uncovered, until completely frozen, about 4 hours. Wrap frozen pizza twice in plastic wrap and then slide into a large ziploc freezer bag. Store for up to 3 months.

3. To reheat, preheat your pizza pan or pizza stone to 425 degrees F. Bake pizza for 10 to 12 minutes or until crust is golden brown and cheese is bubbly.

Pizza after 3 minutes in the oven

Mar 27 12 comments
Gluten Free, Holiday, Quick, Recipes, Side Dish, Spring, Vegetable, Vegetarian, Winter

Easy Buttered Cabbage

I can be very indecisive. Just ask Marc. I can only imagine how annoying it is to him, because sometimes I even annoy myself. As a homeowner of an older home, it feels like we often have to make big decisions. Not life-altering decisions, but things that are semi-permanent and usually involve labor or large amounts of money. Which paint color will I still love in 6 months? Which countertop looks best in the kitchen? Is basic black the way to go with the roof? Marc very kindly puts me in charge of home aesthetics, but this can kick my indecisiveness into high gear.

After months with no home projects, I decided that it was time for us to get a new garage door and I was hoping to have a shiny new door in a week or two. After all, a company would be doing the installation. I should have known better, because it just always takes longer and costs more money every single time.

90% of the people in our neighborhood have the same garage door style, but as usual, my taste goes against the grain of the status quo. I often feel like I take the path less traveled. Does this happen to you, too? The one style that really caught Marc’s eye was $4,000! Nope. I want it to look updated, but also work with our 60′s ranch-style home. After lots of online research and long walks in our neighborhood, I officially know too much about garage doors. I think I’m getting closer to deciding, though.

 

I was having trouble making my mind up about cabbage, too. I hadn’t had a terrible experience, but did I like it? Was it worth investigating? I had cabbage at an Ethiopian restaurant and it was surprisingly my favorite dish, of all of the offerings, to grab with my stretchy bread. Then I came across this super simple preparation for cabbage that has it on the table in 15 minutes. It’s the perfect low-maintenance side to whatever else you’re cooking or pile it high on quinoa or cous cous.

If you’re still undecided on cabbage, see if this recipe changes things. The cabbage still has a bit of crunch and a touch of buttery sweetness. I love it speckled with lots of freshly ground pepper.

Recipe: Easy Buttered Cabbage

Adapted from Epicurious, makes 6-8 side servings

1/2 head of green cabbage

3-4 T. butter

sea salt and freshly ground pepper

1. Remove the tough outer leaves of the cabbage and cut the half head of cabbage in half again. Remove the tough inner core and you can cut into quarters, if you wish. Using a sharp knife, cut fine shreds by slicing across the grain. You can cut the shreds in half for more bite-sized pieces.

2. In a wide saucepan or pot with a tight-fitting lid, bring 1/4 cup of water and 2 tablespoons of butter to a boil over medium-high heat. Add a pinch of salt and then add your cabbage. Cover and let cook for about 2 minutes and then stir with tongs. Cover and cook for another 5-7 minutes or until the cabbage is soft, stirring occasionally. Add  2-3 tablespoons of butter, a pinch of salt and plenty of freshly ground pepper. Stir and taste for seasoning. Adjust with butter, salt or pepper. Serve immediately.

Mar 17 8 comments
Dessert, Frozen Treats, Gluten Free, Ice Cream, Recipes, Summer, Vegetarian, Winter

Japanese Azuki Bean Ice Cream

Today, Dula Notes turns 3 and I just can’t believe it. Possibly like the way a mother cannot believe how quickly their sleepy bundle turns into an active toddler with a little personality. I started this blog on St. Patrick’s Day of all days and I was and still am, just a girl learning new things about her camera and the kitchen every day. Thank you for stopping by this little space and seeing what I’m up to. Your comments make me smile and blush and I appreciate every one of you. Your kindness  blows me away. I love you little lurkers, too.

I usually do not post on Saturdays, but I have to commemorate this occasion in some way and do it with a bang. Azuki bean ice cream, anyone?

Last Saturday, I tweeted that I was making ice cream and Jess of La Domestique asked which kind I was making. I responded with “Red bean!” to which I received a “Say what?” back. I defer to Jess’ vast knowledge of ingredients and techniques and didn’t imagine this would be new to her. However, I am more than happy to be a red bean ambassador and introduce it to those of you that don’t know about it.

Red bean paste originates from China, but is prominent in Japanese sweets. I first had red bean mochi at my favorite sushi place. If you’ve never had ice cream mochi, it is creamy ice cream surrounded by a chewy, sweet rice flour paste. It took a minute to get used to the texture of mochi, but now it is one of my favorite treats. You can get green tea mochi at Trader Joe’s and I absolutely love those bite-size wonders, but they don’t offer red bean! That’s when a girl has to make her own.

You can buy red bean paste at the store, but I’ve heard it’s very sweet and I liked the idea of controlling the sweetness. I smashed together a couple of recipes and decided to use Jeni’s sweet cream base for the ice cream and stirred in the red bean paste at the end. I am so pleased with the results. The mashed beans form a candy-like crunch when frozen in the ice cream that reminds me a bit of Boston baked beans. The ice cream takes on the prettiest natural pink hue. Food coloring schmood coloring. Give it a try and tell people you’re making bean ice cream! Share it and make new friends.

Recipe: Japanese Azuki Bean Ice Cream

Adapted from Jeni’s Ice Cream and Apple Pie Patis & Pate

Sweet Azuki Paste

1/2 C. azuki beans

1 1/2 C. water

1/3 C. granulated sugar

pinch of sea salt

1. Look over beans and pick out any debris. Rinse and then cover with an inch of cold water in a medium pot with a lid. Over high heat bring the beans to a boil and then drain, discarding the water.

2. Add 1 1/2 cups of water to the pot with the parboiled beans. Bring to a boil over high heat and then turn the heat to low and simmer for about 45 minutes or until the azuki beans are soft, stirring every so often. Watch to make sure the water doesn’t completely evaporate and add a bit of water if it does. The water should be almost completely absorbed at the end of the cooking time.

3. Add the sugar and a pinch of salt and stir. Use a potato masher or mash with a fork pressing against the sides of the pot,  until you come to your preferred consistency. I liked a mostly mashed consistency with a few whole beans remaining. Makes about one cup of azuki paste.

Ice Cream

2 C. whole natural milk

4 t. cornstarch

1 1/4 C. heavy cream

2/3 C. sugar

2 T. light corn syrup

1/4 t. sea salt

3 T. cream cheese, softened

1 C. prepared azuki paste (recipe above)

1. In a bowl, stir together 1/4 cup of the whole milk and the cornstarch; set slurry aside. Put the container you are using to store your ice cream in the freezer to chill.

2. In a medium pot or  saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Cook for 4 minutes and then stir in slurry. Return to a boil and cook, stirring, until thickened, about 2-4 minutes.

3. Place softened cream cheese in a bowl and whisk a little until smooth. Pour in 1/4 cup hot milk mixture and whisk until combined. Then whisk in remaining milk mixture.

4. To a large bowl, fill with ice cubes and some cold water. Pour ice cream mixture into a plastic bag, seal, and submerge in the bowl of ice water until chilled; about 30 minutes.

5. When ice cream mixture is chilled, pour mixture into your ice cream maker and continue according to the manufacturer’s instructions. I have the Kitchen Aid ice cream maker attachment and I processed for about 20 minutes and added one cup of the azuki bean paste to the ice cream and then processed for another 5 minutes.

6. Remove ice cream container from the freezer and fill with ice cream. Freeze until set. If chilled overnight, take ice cream out about 15 minutes before you plan to eat for easier scooping.

 

 

Mar 06 10 comments
Chocolate, Dessert, Holiday, Quick, Recipes, Vegetarian, Winter

Easy Chocolate Pudding

This week is Marc’s birthday! I get a little jazzed every year and try to show him how happy I am that he was born. Some people make a big deal out of birthdays and my Mom always has. Growing up, she’d purchase a personalized Pizza Hut pizza and bring it to school during lunch time on my birthday. It no longer sounds like a special treat, but it sure was when I was a kid. The entire elementary school cafeteria was jealous of my pizza, even Lisa, the girl that had every Care Bear ever made. Mom also liked to make unique birthday snacks for my class. One year, she made rainbow finger jello and wrapped each individual portion herself. I was a hero that year.

Marc’s family used to get together for big family parties including his many cousins when he was a kid. These days, his Mom warmly wishes us a happy birthday on the day and she’ll have us over for a nice Sunday dinner, but Marc could care less about his birthday. To him, it’s just another day. I always try to get him a surprise gift and then ask him what he’d like to do that day to celebrate. He’ll usually come up with something practical, like having dinner at a restaurant close by. When we had just started dating, his only request for his 21st birthday was to eat a triple cheeseburger from Wendy’s for the first time. I’m serious about that one.

Maybe I should just let him be his humble self and treat it like any other day, but I like spoiling him. I am the mushy wife that wishes him a happy birthday as soon as he opens his eyes in the morning. I spend a few days deciding whether to give him his gift before work or to wait until after because the gift usually involves assembly and a manual. He loves assembly and manuals. We take a weekend near his birthday to visit my parents for the weekend where my Mom gives him a bear hug and a kiss on the cheek.  We just can’t help ourselves.

I sadly had never made him homemade pudding, even though he is a big pudding fan. Instead of waiting for his birthday, I started the festivities early and finally made these cute little puddings. The pudding is thick and rich, but made even better with vanilla whipped cream. Use the best cocoa powder you can find for serious chocolate flavor. It comes together in a snap, which is always nice. It’s my sneaky way of spoiling him under the radar.

Recipe: Easy Chocolate Pudding

Adapted from The Faux Martha, serves 4

Pudding

1 large egg

1 t. vanilla extract

3 1/2 T. all-purpose flour

3 T.  best quality cocoa powder

3/4 C. granulated sugar

hefty pinch coarse salt

1 1/2 C. whole milk

2 T.  unsalted butter, softened

Vanilla Whipped Cream

1 C. heavy whipping cream

1 T. granulated sugar

1 t. vanilla

1. In a small bowl, beat the egg well with the 1 teaspoon of vanilla. Set aside.

2. Sift together the flour, cocoa powder, sugar and salt into a medium bowl. Pour into a medium saucepan and whisk in the milk.

3. Over medium-high heat, whisk continuously until mixture thickens, about 2-3 minutes. Be sure to stir well getting an pudding that bubbles up on the side and around the bottom of the saucepan. Whisk in the butter until melted.

4. Quickly whisk 1 tablespoon of the hot chocolate mixture into the small bowl with the egg and vanilla to temper, or gently cook, the egg. Return the tempered egg/vanilla/chocolate mixture to the saucepan and continue to whisk until combined. Strain through a sieve into a bowl and then pour the pudding into 4 glasses or large ramekins. Press plastic wrap directly on top of the pudding to prevent it from forming a skin and refrigerate until completely chilled.

5. In the bowl of your stand mixer or in a large bowl with a hand mixer, combine the heavy whipping cream, sugar and vanilla. Whip at high speed until soft peaks form. Just before serving, remove plastic wrap and top with whipped cream.

Feb 20 7 comments
Fall, Gluten Free, Healthy, Main Dish, Quick, Recipes, Soup, Vegan, Vegetarian, Winter

Vegetarian Potato Dill Lentil Soup

 

 

Today is the day before Fat Tuesday and that means I’m thinking of paczki. If this is new to you, paczki are Polish doughnuts that were traditionally made to use up any lard, sugar, eggs and fruit before Lent. You don’t have to be Polish or religious to take part in the paczki tradition, though. Marc has the day off today for President’s Day and he is going to the American Polish Cultural Center to pick up some fresh paczki for us!

Life is about balance and in preparation, this vegetarian soup is a perfect pre-Fat Tuesday meal. This bowl of health is tasty, too. The lentils and potatoes combine to form a thick and satisfying base accented with the bright flavor of dill and lemon. I love the salty zing from the feta, but remove it and you have a vegan feast.

Recipe: Vegetarian Potato Dill Lentil Soup

Adapted from Take a Megabite

2 T. extra virgin olive oil

2 medium onions, diced

4-5 medium carrots, diced

2 medium red-skinned potatoes, scrubbed and diced

4 cloves garlic, minced

2 bay leaves

1 C. dry red lentils

6 C. water

1 t. cumin

sea salt and fresh pepper to taste

2 lemons, juiced and zested

1/2 C. fresh dill, chopped

1 bunch kale, rib removed and torn into bite-sized pieces

feta for garnish (optional)

1. In a large stock pot, saute onions, carrots, potato, garlic and bay leaves in oil over medium heat until potato begins to soften, about 15 minutes.

2. Rinse lentils several times until the water used is no longer cloudy. Add to the soup pot along with the water, cumin and a few pinches of sea salt and a few grinds of pepper. Simmer until the lentils and vegetables are tender, 20-30 minutes.

3. When you are ready to serve, turn off the heat and remove the bay leaves.  Stir in the lemon juice, zest, dill and kale. Stir until kale has softened and wilted a bit. Serve immediately with crumbled feta, if you like!

 

Feb 14 6 comments
Cookies, Dessert, Fall, Fruit Dessert, Holiday, Quick, Recipes, Vegetarian, Winter

Jam Thumbprint Cookies

There are mixed feelings out there for Valentine’s Day and I get that. Sure, we should appreciate our loved ones every day and seize every moment, not sparing our feelings for one day out of the year. I personally like that little nudge that prompts me to give my Valentine a few extra kisses before work and pick out a cutesy love card. I like writing down all of the mushy stuff I feel, but don’t say every day. This day doesn’t have to be about you and your significant other, though. It can also be a reminder to share your love for anyone special to you.

When I think back to past Valentine’s days, I remember the year that Marc bought a box of kid Valentine’s and wrote a different thing he loved about me on each card. It was really sweet. My most memorable Valentine’s day, though, was the year before I met Marc. I was 20 and not dating anyone. When I came home after a busy day of classes, my Dad had put a little box of chocolates and a nice card in my room that simply said “Love, Dad.” I was very surprised and it just made my day.

Share a little card and a treat with someone that makes your life special. It’s easy to take for granted that everyone in our life knows how loved and appreciated they are by us, but how often do we come out and say it?

These cookies are the key to my heart and I suspect the key to many hearts. Simple vanilla butter cookies surrounded by toasted almonds with a dollop of seedy raspberry jam. You’ll have the recipe memorized by the time you’re done and it makes the perfect small batch. Cookies are for sharing!

Recipe: Jam Thumbprint Cookies

Adapted from Nikole Herriott

3/4 C. toasted, unsalted almonds, chopped

1/2 C. unsalted butter, softened

1/2 C. granulated sugar

1 egg, separated

1 t. vanilla

1 1/4 C. all-purpose flour

pinch of sea salt

1/4 C. raspberry jam (INNA is my favorite)

1. Preheat the oven to 325 degrees F and prepare a cookie sheet with a silpat or parchment paper. Roughly chop toasted almonds and set aside.

2. In the bowl of a stand mixer (or with a hand mixer) cream the butter and sugar on medium speed until the mixture is pale yellow.  Meanwhile separate the egg; put the egg white in a small bowl and set aside. Add the egg yolk  and vanilla to the pale yellow butter/sugar mixture and continue to beat until light and fluffy. Add the flour and salt and mix just a few seconds more until the dough just comes together and easily holds together when pinched between your fingers.

3. Scoop dough with a full small cookie scoop or a small spoon and roll quickly between your hands until you have 15 dough balls. Lightly whisk the egg white and gather your chopped almonds and prepared cookie sheet. Roll each dough ball into the egg white with one hand and use the other to roll in the chopped almonds. Place finished dough balls on the cookie sheet and repeat. With your palm, slightly flatten each dough ball and then using your thumb or the handle of a wooden spoon, create a small indent for the jam. Using a 1/2 teaspoon measuring spoon, scoop the jam into each cookie.

4. Bake for 10-15 minutes or until lightly golden. Cool on a wire rack and store in an airtight container.

Feb 09 7 comments
Fall, Healthy, Main Dish, Quick, Recipes, Soup, Vegan, Vegetarian, Winter

Hot and Sour Soup with Cabbage and Rice

So far, Marc has not said a peep about how many soups I’ve been throwing at him in 2012. I just want to try all kinds. If I trust the recipe and myself enough for non-ruinous tweaks, I’ll double the batch and we’ll have a meal plus lunch for a few days. I’ve made this hot and sour soup twice now and it’s a perfect Saturday soup. The kind you start in the morning and decide later whether it will be lunch or dinner.

With this soup in particular, the longer it cooks, the more silky the cabbage becomes. The broth has a gentle heat from the jalapeño that warms your mouth while it’s balanced by the bright acidity from the limes. It’s the kind of soup that you crave when you’re under the weather and the same kind of soup that works well for having people over.

This soup just has it going on. It’s healthy, easy, inexpensive, vegan and most of all, delicious.

Recipe: Vegan Hot and Sour Cabbage and Rice Soup

Adapted from The Kitchn

Makes about ten 1-cup servings

1 T. coconut oil (or other high-heat oil)

12 oz. or 2 C. cremini mushrooms, thinly sliced

3 jalapeño peppers, seeded and finely diced

6 garlic cloves, minced

One 3-inch knob of ginger, peeled and finely grated

3 limes, zested and juiced

10 C. water

1/2 small head of green cabbage, cut in half and shaved thin

4 T. soy sauce, plus more for serving

1/2 C. jasmine rice

sea salt, to taste

1. Heat the oil in a large heavy pot over medium-high heat and add the mushrooms. Cook for 4 minutes without stirring then stir and cook for an additional 5 minutes. Add the diced jalapeño, garlic and ginger and cook for about two minutes or until fragrant.

2. Add the lime zest, lime juice and water; bring to a simmer. Add the cabbage, soy sauce and a few pinches of  sea salt; cook for 45 minutes – 3 hours, depending on how much time you have to spare. Twenty minutes before you’re ready to eat, add in the rice. When the soup is done cooking, taste to see if more salt is needed to bring flavors together. Serve hot with extra soy sauce.

Jan 31 14 comments
Breakfast, Dessert, Fruit Dessert, Quick, Recipes, Summer, Vegetarian, Winter

Blackberry Barley Muffins

Let’s imagine for a moment that you and I have made plans to hang out. I would be excited, for sure. I’d open the door with a smile and hang up your nice coat. If it was chilly outside, I would offer you my favorite fuzzy blanket and your choice of warm beverage. What if I said I had some warm blackberry muffins just out of the oven. Would that sound good to you?

I don’t make muffins too often because they always sound good to me and I can’t resist them. I like to make them when I can share with friends. I gravitate towards the fruit variety because I like the warm jammy bites that take over the inside of the muffin. I also like a touch of citrus. The blackberries weren’t very sweet and lemon seemed too tart for the task, so I added clementine zest and juice. You can do this with whatever citrus you have on hand. A blood orange, mandarin or your favorite small citrus would do a proper job.

These have barley flour along with all-purpose flour and the result is a more substantial and filling muffin. You can substitute the entire amount of flour with all-purpose flour, but I’ve kind of fallen for barley flour. These not-to-sweet and hearty muffins make it even easier to say yes to fresh muffins.

Recipe: Blackberry Barley Muffins

Adapted from Omnivorous

Makes 12-15 muffins, depending on the size of your muffin tin

2 cups blackberries, cut in half

1 1/4 C. all-purpose flour

1 1/4 C. barley flour

2 1/2 t. baking powder

3/4 t. sea salt

4 T. unsalted butter, melted

1/4 C. grapeseed or neutral oil

3/4 C. granulated sugar

1 large egg, lightly beaten

3/4 C. milk

1 t. vanilla extract

1 clementine, zested and juiced

about 1/4 C. turbinado sugar (optional)

1. Preheat oven to 400 degree F. Grease your muffin tins with oil or butter or line with muffin liners.

2. In a large bowl, whisk together the two flours, baking powder and salt. Set aside. In a separate medium bowl, whisk together the melted butter, oil and sugar. To the wet ingredients, add in the egg, milk, vanilla extract, clementine zest and juice. Whisk well to combine.

3. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon until just combined. Fold in the cut blackberries and then spoon the batter into the prepared muffin tin; fill about 3/4 full. Sprinkle the tops with turbinado sugar, if you like.

4. Bake for 12-15 minutes or until the tops are lightly golden and a toothpick in the center comes out clean. Let them cool for 5 minutes in the tin and then place on a cooling rack to cool completely. Store in an airtight container for up to 3 days.

Jan 24 11 comments
Breakfast, Fall, Quick, Recipes, Vegetarian, Winter

Granola Yogurt Pancakes

I made something special for you. It’s special for me, too. You see, pancakes aren’t made very often in my house. When I do make them, though, I feel like I’m on vacation. I have long wanted to make leisurely breakfasts a priority, but I really need to commit to the endeavor. Maybe I don’t want to let go of that vacation feeling when I have pancakes.

I needed some pancakes in my life and I wanted to make some pretty darn good ones, too. These have Greek yogurt in the batter to give them a buttermilk-like zing and granola is sprinkled on top for a little crunch. Add a generous splash of good maple syrup and it’s perfect. Whether you are pancake-deprived like me or you do them up right often, give these a try. I think you’ll like them.

Recipe: Granola Yogurt Pancakes

Makes about 5 – 3 inch pancakes

1/2 C. unbleached all-purpose flour

1/2 C. white whole wheat flour (or use all ap flour)

2 t. sugar

1 1/2 t. baking powder

1/2 t. kosher or sea salt

1 egg, lightly beaten

1/4 C. Greek yogurt 2%

1/2 – 3/4 C. milk

1/2 cup granola (this is my favorite homemade version)

butter and/or coconut oil

maple syrup for serving

1. Combine the flour(s), sugar, baking powder and salt in a medium bowl. In a separate small bowl, combine the  egg, yogurt and 1/2 cup of milk; whisk well to combine.

2. With a wooden spoon, stir the wet ingredients into the dry ingredients until just combined. Add more milk if you want a thinner consistency.

3. Heat up a cast iron skillet on medium-high heat (or a griddle). Add about 1 teaspooon butter and 1 teaspoon coconut oil until it melts. Pour batter into 3 inch circles (or your desired pancake size) and sprinkle with 1-2 tablespoons of granola. Flip when the bottom is golden brown and cook on the other side until the center is cooked through. Carefully wipe pan/griddle and add more butter/coconut oil for additional batches. Serve with real maple syrup.