Enlightened Cooking

Piece of Cake Book Winners!

2011-11-01T10:25:00.003-05:00

Thank you, so much, all of you for entering to win!

I will be doing more giveaways shortly, so stay tuned for more freebies in the near future (in plenty of time for the holidays).

The winners have been selected (using random.org). They are:

Felicia (Skimpy Pantry)
Elisa (Grateful for the Ride)
Kate (Simply Nutritious Kate)

Congratulations! Drop me a line to let me know your mailing address. Camilla :)

Pumpkin Seed, Pumpkin Spice Homemade Lara Bars

2011-11-01T08:47:00.000-05:00

Pin ItIn my roasted pumpkin seeds post the other day, I mentioned that these golden-blond beauties can be used for countless enlightened uses beyond straight-up snacking.

The key to creative usage is to think of the seeds as equals to nuts; with that mindset, the possibilities are vast. Case in point? My pumpkin seed, pumpkin spice homemade lara bars.

I never would have guessed years ago that my homemade lara bars post would become my all-time most popular entry, but it has become crystal clear in the years since that these nutritious, delicious bars have tremendous appeal. Plus, they are so easy to assemble, have almost endless variations depending on the nuts and fruits used, and are far less expensive than the originals (especially when the ingredients are purchased in bulk).

I was about to make my weekly batch on Saturday when it struck me that I could use some of my roasted pumpkin seeds in lieu of the nuts. Granted they would not be raw (original larabars are raw), but I was more than willing to make that sacrifice, especially given that the seeds were a delicious, free bonus from our jack-o-lantern fun. In addition, they are incredibly nutritious (check it out). Free? Delicious? Nutritious? I was in.

The first step is to finely chop the seeds in the food processor. I'm talking pulverize the heck out of them, as they are more fibrous than nuts. Next, proceed as normal following my homemade lara bar recipe. I opted for a combination of dried cranberries and dates, and because I was in pumpkin mode, I added a bit of pumpkin pie spice (a scant 1/4 teaspoon). Autumn yum.

I strongly advise against using the pumpkin seeds raw unless you enjoy the flavor and texture of hay. They are also almost impossible to chop. Roast and be happy.

I am partial to rolling some of the bar mixture into balls. Make some mini ones--they are an excellent way to resist the leftover Halloween candy (and kids love them in petite form, too).

Other power bar recipes you may like/love:
Frosty No-Bake Glo Cakes
Big Sur Power Bar Recipes
Snack Girl's Energy Bar Recipe
Homemade Power Bars with Cranberries and Ginger
Chocolate Power Bars

Meatless Monday: Quick Pumpkin Polenta w/ Sauteed Kale

2011-10-31T14:01:00.002-05:00

Like my recipe today, this post is quick and easy.

I spent a few hours this morning finishing up Nick's Halloween costume. On a scale of 1-10 on craftiness, I am about a 2.5, but I nevertheless found a cute, and (seemingly easy) costume--a crocodile wrestler--that instantly became the object of Nick's desire.

It would have been much easier if I had started it last week--when I purchased the supplies--but one thing piled atop another, and as of this morning, I had yet to begin. But I am proud to report that the foam crocodile is drying in the back yard (after I blew it dry with my hair dryer for 30 minutes to get the ball rolling). Don't worry, I'll take pictures.

Needless to say, there is not much time for cooking today, and chances are, the same is true in your house.. But we all need to eat something before (or after) the festivities, and I have just the meal: pumpkin polenta with sauteed kale.

This is an under 15 minutes to the table kind of dinner (an electric can opener may shave off another 30 seconds; running through the kitchen--not recommended, but sometimes unavoidable--may cut it to a cool 12 minutes.)

Yes you can add a bit of sage or thyme to the polenta. Yes you can top with some shavings or crumbles of Parmesan, Gruyere, goat cheese, feta, or any other cheese fragments lingering in the fridge. Yes you can add a bit of bacon, ham or tofu. And yes, you will be so happy you made this. Happy Halloween!

Pumpkin Polenta with Sauteed Kale

As much as I love stone-ground cornmeal, it s not recommended here as it will take about 3 to 4 times as long to prepare. Plain, ordinary yellow cornmeal is what you want here.

3 cups water, divided

3/4 cup yellow cornmeal (not cornbread mix; also do not usestone ground—see note)

1-1/2 cups plain milk (dairy or non-dairy)

1 tsp fine sea salt

1/4 tsp ground black pepper

1-1/2 cups canned unsweetened pumpkin

2 tsp olive oil

1 bunch curly kale, cleaned, tough stems removed, andchopped

Fine sea salt and pepper to taste

Optional: roasted pumpkin seeds

1. In a small bowl, combine 1-1/2 cups water with cornmealuntil blended.

2. Bring remaining 1-1/2 cups water, milk, salt, andpepper to a boil in a large saucepan over medium-high heat. Add cornmeal mixture,immediately whisking to combine. Reduce heat to low; whisk polenta for 5minutes until thickened.

3. Whisk in pumpkin; whisk 1 minute longer. Remove fromheat and cover.

4. Heat olive oil in a large skillet set over medium-highheat. Add the kale; cook and stir 3 to 5 minutes until wilted. Season with saltand pepper to taste. Serve polenta with kale on top and (optional) pumpkinseeds.

Perfect Roasted Pumpkin Seeds

2011-10-31T11:58:00.000-05:00

I love roasted pumpkin seeds. It's more than the toasty flavor and crunch; it's the feeling that I'm getting something for free.

Yet for years, my roasted seeds fell flat, despite painstakingly separating the seeds from their stringy, clingy orange strands and carefully monitoring the roasting time. Though golden in hue, the seeds were typically chewy and tough, and were marked by a distinctly off, raw flavor (my Arkansas father-in-law would call this a "wang.") I ate them anyway (the free factor again), but not without a lot of griping (and chewing).

Then a mentor (let's call her Martha...) clued me in: the seeds need to be dried--completely--before being roasted. Hurrah! However...she recommended (commanded) leaving the seeds out to dry for 3 to 4 days. Boo. I don't have a staff (save for my super-duper pumpkin scooper, below), so I improvised.

Hmm, I have an oven...ovens can dry things...why not have off several DAYS of of preparation (I'm just not that committed to snacks) and try the oven instead.

Oh, the wonder of modern appliances. An hour in the oven at 250F dries the seeds of all excess moisture; from there, simply crank up the heat to 350F, toss the seeds with a bit of oil (it does not take much) and a pinch of fine sea salt, and roast for 11 to 14 minutes. Ta-da! Perfect roasted pumpkin seeds. Enjoy.

Nick took his job very seriously...

I've read some recipes for roasted pumpkin seeds that recommend separating out the seeds as you scoop. Right. Just get them out, and dump in a bowl. Call a friend, put the phone on speaker, and sort away; the seeds will be sorted before you know it.

Real food is so darn pretty...

Store the seeds in an airtight container; you can toss them into granola (after the granola is baked) or trail mix, or chop them up and use them in any number of recipes that typically call for nuts.

Perfect Roasted Pumpkin Seeds

Preheatoven to 250F

Largerimmed baking sheet, lined with parchment paper.

1 cuppumpkin seeds (about 1 medium pumpkin)

1 tspvegetable oil (or nonstick vegetable oil cooking spray)

1/4tsp fine sea salt

1.Dry out seeds: Remove any extra bits of flesh still clinging to the seeds.Rinse seeds well in a colander, then pat dry with a clean dish towel. Spreadseeds in a single layer on prepared baking sheet. Bake in preheated oven for 1hour.

2. Roastseeds: Remove seeds from oven and increase oven temperature to 350F. Toss seedswith the oil (or spray with cooking spray); sprinkle with salt, tossing tocombine. Roast 11-14 minutes until light golden brown.

3.Transfer seeds to a dinner plate and cool completely. Store cooled seeds in anairtight container.

Kale, Tofu, and Soba Noodle Stir-Fry

2011-10-28T10:58:00.000-05:00

“Mommy,why are you eating brown noodles and marshmallows?! With LEAVES?!”

Iinsist it is actually Japanese soba and tofu (your cousins Kenji and Hugh loveboth), bright, earthy kale, chopped and briefly blanched, then stir-fried withsizzling nut-brown garlic and ginger, and a salty-sweet sauce.

My5-year-old conversation companion has left the room to peruse his newHighlights magazine.

Andthat’s ok (for now). I have this great hope that merely observing Mommy (and, occasionally,Daddy) eat tofu, kale, buckwheat noodles and the like will make the Nickstermore open to experimentation in another year (or two, or three), despite hispresent incredulity that such things are edible.

Nowback to the dish. As a quick dinner when hot, or served cold—perhaps with somesteaming miso broth alongside—for a delicious lunch, these kale and tofunoodles are perfect for crisp, chilly, autumn weather (which, as of yesterday,we finally have in East Texas—praise be!). The earthy flavor of the buckwheatnoodles and the robust flavor of the kale sit perfectly with the crisp-creamybites of stir-fried tofu, and the garlic and ginger sing with deep, nuttywarmth. A squeeze of lime lifts up the rustic tones of the primary ingredients toa fresh level of homespun sophistication.

‘Brownnoodles and marshmallows,’ indeed.

The quick sauce for this stir-fry is Indonesian kecap (pronunced ketchup); it is a sweet soy sauce, with distinct molasses-like undertones. It can be found in Asian grocery stores , if you are lucky enough to have such options nearby (or have remembered to order some in advance). If you have no such luck on either count, you can mix up my quick mock version using regular soy sauce (tamari is lovely, too) and dark molasses.

Both the kale and the noodles are quickly softened in a bath of boiling water. Be sure to set your timer (4 minutes!) to avoid overcooking the noodles (soggy soba is sad, indeed) and to keep the kale a brilliant emerald green. Quickly drain and rinse under cold water to stop the cooking.

Kale, Tofu, and Soba Noodle Stir-Fry

Makes 4 dinner servings

If you are aiming to prepare this dish gluten-free, take care in selecting your soba: read the label to make sure the noodles are 100% buckwheat (which is naturally gluten-free); some brands are a mix of buckwheat and wheat flours. Eden Foods is one such gluten free brand of soba. Additionally, choose a gluten-free soy sauce. Kikkoman, for example, now makes a gluten-free soy sauce that I've already spooted in my local supermarkets (shelved with the other soy sauces).

1bundle dried soba (4 ounces)

1bunch curly kale, cleaned, tough stems removed, and chopped

114-oz package extra-firm tofu

1/3cup (Kecap) manis (sweet Indonesian soy sauce) or my Super-Quick Kecap (below)

1/8tsp cayenne (more or less to taste)

4tsp dark sesame oil, divided use

2tbsp chopped peeled fresh ginger

2cloves garlic, minced

Limewedges for serving

1. Put the noodles and kale in alarge bowl; cover with enough boiling water to cover. Let stand 4 minutes.Drain in a colander and rinse with cold water.

2. Drain the tofu, then cut into1-inch cubes. Place cubes on paper towels (or dish towels), pressing down toremove any excess moisture.

3. Heat a large non-stick wok or panover high heat. Add 2 tsp of the sesame oil and when smoking, add the tofu inbatches, browning on all sides. Remove and set aside.

4. Heat remaining 2 tsp sesame oil,then stir-fry the ginger and garlic until golden. Add the greens and noodlesand toss well. Add the tofu, kecap, and cayenne; cook and stir 1-2 minutes untilheated through. Serve with lime wedges to squeeze over.

Super-Quick Indonesian Kecap

Makes about 1/3 cup (as needed forrecipe above)

3-1/2 tbsp reduced sodium soy sauce

2 tbsp dark (cooking) molasses (notblackstrap)

Optional: 1/8 tsp ground star anise

Whisk all of the ingredients in a small bowluntil blended.

Cookbook Giveaway: 3 Copies of My New Book, Piece of Cake!

2011-10-27T08:17:00.000-05:00

Good morning, everyone! How about beginning the day with a giveaway, specifically three copies of my new book, Piece of Cake!

The entry period runs from now (October 27th, 2011) until midnight CST on Halloween (October 31st, 2011).

To enter, simply do is the following:
(1) Leave a comment telling everyone your very favorite cake! (Luscious Lemon Cake, from my book, is mine)
(2) "Like" enlightened cooking on facebook (immediately to your right, in the right hand column you will find the facebook box and the "like" option. If you do not have a facebook account, leave a note in your comment to that effect. If you already "like" enlightened cooking, you are good to go for step 2!)

There will be three winners, chosen by random.org. I will announce the winners on Tuesday morning (November 1st, 2011). Good luck!

So-Simple Miso-Honey Chicken

2011-10-26T12:29:00.001-05:00

I am guilty of overlooking the obvious here at enlightened cooking. For example, dinner. I'll spend my days dreaming of and testing recipes that I think will be fun and exciting for a new post and forget to post the recipes I turn to time and again for simple suppers (often after a long day of recipe development and editing. Oh, the irony).

And yet, it's often these super-simple suppers that readers like you tell me they like the most. Probably because you, like me, love to peruse food magazines and cookbooks by day (or in bed), but once 6 o'clock rolls around, you need something simple, delicious, and reliable. For example, my miso-honey broiled chicken.

It's the miso that makes these skewers taste like so much more than the sum of their parts. A fermented paste made from soybeans and grains, miso is a staple in Japanese kitchens; add it to your pantry, and you'll soon discover that you have a multi-purpose seasoning that adds instant complexity to everything from soups to marinades to salad dressings and so much more. It is available in assorted shades, with flavors that range from mild to bold, salty to sweet.

For a good all-purpose miso (especially if miso is a new ingredient for your repertoire), you cannot go wrong with genmai miso (my very favorite) or shiro (white) miso. Both are mild and nutty, with balanced nuances of salty and sweet. Try either variety in this recipe (a standby at our house; Nick, in particular loves chicken done this way; for vegans and vegetarians, I can attest that the same mixture and method are superb with extra-firm tofu, too). Then store the remaining miso in the refrigerator and experiment by adding dabs of it in place of salt in your favorite recipes. You. Will. Love. It.


Did I mention that miso--like many other fermented foods--is extremely healthful? Now I have. Read more here.

So-Simple Miso-Honey Chicken

Makes 4 servings

This is also wonderful with extra-firm tofu (just be sure to drain tofu well and press dry between paper towels).

1/3 cup white (shiso) miso
3 tbsp honey
4 tbsp mirin or cooking sherry
1 lb skinless, boneless chicken breast halves, cut into 1-1/2-inch pieces

4 12-inch metal skewers, or bamboo skewers (soak in water at least 30 minutes)

1.In a large bowl, whisk the the miso and honey until blended; set aside 2 tbsp of mixture in small cup. Whisk miring into remaining miso mixture. Add the chicken, tossing to coat. Let marinate 30 minutes.
2. Preheat the broiler, with rack position 6 to 8 inches from heat source. Thread the chicken onto skewers.
3. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally and brushing with reserved miso-honey mixture.

Sugar-Free, Gluten-Free, Egg-Free Oatmeal Cookies with Cinnamon, Walnuts and Cranberries

2011-10-25T09:59:00.000-05:00

A batch of homemade drop cookies may not sound particularly Halloween-esque. Yes, I've given these beauties an ample dose of fall flavor in the forms of cinnamon and cranberries, but I haven't fashioned them into mock tarantulas, ghosts, goblins, or monsters.

But according to my husband, the prospect of a sugar-free, gluten-free, egg-free cookie is nothing short of terrifying.

The fear is warranted. At the beginning of the school year, I tried my hand at a number of sugar-free, über-health cookies, including chocolate-avocado cookies (I know, what was I thinking?) and carrot-zucchini cookies. I admit to feeling somewhat self-righteous as I mixed my batters: do they give mother-of-the-year awards for best and most sugar-free cookies baked for school lunches? I'd give it my best shot.

Oh, what a fool I was. The carrot-zucchini cookies were laughable; think lawn clippings, bananas, and oats pressed into gummy disks. I imagine they would be effective for equine bowel disorders. At least the chocolate avocado cookies looked like cookies; however, the taste and texture were a marriage of guacamole and cocoa that ended in a bitter divorce.

So why on earth did I try again?

Stubbornness, for one. And a bunch of extremely over-ripe bananas, second.

I found what looked like a reasonable "template" recipe at the blog Choosing Voluntary Simplicity, but the recipe called for butter and milk; I decided to keep the cookies dairy-free and opted for oil and no milk. (Please, please do not cut back on the amount of oil; it is essential!) In addition, I didn't want the cookies to read "BANANA." Nothing against bananas, but we do a lot of banana bread and banana muffins as it is. I needed some stronger flavors, so I upped the vanilla and stirred in a significant amount of cinnamon.

From my previous sugar-free cookie experiments/disasters, I knew that going leavening-free was literally a recipe for leaden cookies. In went a bit of baking soda.

Flourless oat cookies need some texture, so I doubled the amount of walnuts and toasted them for added flavor. Please don't skip this step! The walnuts are exponentially more flavorful and crunchy with a bit of toasting. Last, to make this more of an autumn cookie, I chose dried cranberries over raisins. Like the walnuts, I doubled the amount, this time for sweetness. I realize that dried cranberries are sweetened, so technically these are not entirely sugar-free cookies. If it bothers you, please fell free to use an unsweetened dried fruit. It doesn't bother me (I can only restrain my sweet tooth so much...)

By George, I think I've got it! These really are delicious, perfect for breakfast in particular (a bit like a bowl of oatmeal in handheld form). And both Nick and Kevin have been goblin them up.

The starring players. The browner and mushier the bananas, the better (browner=sweeter).

I could eat this right out of the bowl, as is. Oh wait, I did. Some managed to make it to the oven, though.

Sugar-Free, Gluten-Free Oatmeal Cookies with Cinnamon, Cranberries and Walnuts

You can vary the fruits, nuts and flavorings (spices and extracts) to your heart's contents. If you are baking for a nut allergy, too, consider using roasted seeds in place of the walnuts (roasted pepitas or sunflower seeds would be wonderful).

Preheat oven to 350°F.

2 cups old-fashioned (large flake) oats (choose Gluten Free Certified Oats if baking GF)

1 cup dried cranberries (or dried fruit of choice)

1 cup chopped, toasted walnuts

1-1/2 cups mashed very ripe banana (about 3 medium)

1/3 cup vegetable oil

2 tsp vanilla extract
1-1/4 tsp ground cinnamon

1/2 tsp fine sea salt

1/2 tsp baking soda

1. In a large bowl, combine the oats, cranberries, and walnuts
2. In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well-blended.
3. Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.

3. Preheat oven to 350°F. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoonfuls onto prepared sheets.
4. Bake 14 to 15 minutes or until lightly golden-brown. Let cool on sheets 1 minutes Transfercookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers)

Roasted Carrot Hummus

2011-10-24T12:47:00.002-05:00

I am giddy with excitement over my new recipe: Roasted Carrot Hummus!

My intent was to develop a number of recipes this week that were Halloween-y, yet healthy. All things orange and black came to mind, and carrots--so affordable, familiar, and likely to be in the refrigerator crisper already for so may people--were at the top of my list. Most often, carrots play a supporting role, but why not give these modest beauties a chance on center stage?

I played with the idea of a roasted carrot puree, but...it didn't seem versatile enough for Halloween festivities. But what if I made a dip? I planned on using olive oil and a bit of butter, but I didn't like the idea of excluding vegan and non-dairy friends. But then it hit me: tahini. The nuttiness would counterbalance the sweetness of the roasted carrots beautifully. A bit of spice and some roasted garlic, too...I was pretty sure it would be fantastic.

I love being right (just ask Kevin). Happy Halloween!

No need to peel the carrots! A lot of the nutrition is in the peel.

You may want to consider making 2 pans of roasted carrots--they are so good just like this!

The supporting players...

I used my little food processor. Big or small will work!

Roasted Carrot Hummus

So. freaking. good!

Makes about 2 cups

1 pound carrots (about 6 large), cut into 1/2-inchslices
6 cloves garlic (skins still on)

1 tbsp olive oil, plus more for drizzling
2-1/2 tsp ground cumin, divided use
1/2 tsp fine sea salt
1/4 cup tahini
juice and grated zest of 2 medium lemons
3/4 cup milk (dairy or non-dairy)--more or less as needed
1/2 tsp smoked paprika (hot or sweet), plus more for sprinkling

1. Preheat the oven to 450°F. In a roasting pan or on a large rimmed baking sheet, combine thecarrots and garlic with the oil, 1-1/2 tsp cumin, and salt. Roast thecarrots, stirring occasionally, until tender and browned, about 25 to 30 minutes.Cool, then squeeze garlic out of their skins.

2. In a food processor, pulse the carrots and garlic until chopped. Add the tahini, lemon juice, and lemon zest; pulse until blended. Add the milk, smoked paprika, and remaining cumin; pulse until smooth, adding more milk if necessary.
3. Transfer hummus to bowl. Drizzle with additional olive oil and sprinkle with a bit of smoked paprika.

Scottish Oat Cakes (like Walkers Highland Oatcakes)

2011-10-23T17:46:00.000-05:00

It's a relaxed, blissful weekend here at enlightened cooking. After spending last weekend on the road, it felt especially satisfying to just "be" this weekend: sleeping in (that's about 7:15, when Nick pops out of his bed and into ours), an extra pot of coffee, a sunny soccer game, and making a mud castle (made possible by the torrential Saturday night thunder storm) in the back yard.

The coffee wore off by mid-afternoon today, but Nick was still going strong; to keep up, I made a pot of tea and a batch of oat cakes.

If you are familiar with Walker's Highland Oatcakes, than these are virtually identical, which thrills me--as I know it will my sister, mother, and father--because we all four love our afternoon tea accompanied by a plate of jam-slathered oat cakes. Moreover, Walker's oat cakes are hard to find in stores--so cravings must be coordinated with mail-order shipments.

If you have never tried traditional oat cakes, a mild caution: oat cakes are not sweet like cookies, nor crisp like crackers. So what are they, and why on earth would you want to eat them? The answer is that they are the perfect vehicles for jams, honeys, cheeses, butter, Nutella, or any other schmear that comes to mind. Two topped "cakes,' especially in the company of two cups of tea, is just what every weary and/or famished soul needs to power through the afternoon. Sold? I hope so. Enjoy the last few hours of the weekend!


Place of piece of plastic wrap (wax paper works well, too) on top of the dough before rolling; it makes it very easy to roll the dough to an even thickness without it tearing. Once rolled, carefully lift the plastic wrap away from the dough to avoid tearing.

No biscuit cutter? No problem. Look around your kitchen for anything with a
small round shape (upturned wine glasses are often just the right size).

Scottish Oat Cakes

Makes about 2 dozen oat cakes

Preheat oven to 325°F (160°C)

Large rimmed baking sheet,lined with parchment paper

Food processor

2-1/2-inch round biscuitcutter

Rolling pin

2 cups large-flake (old-fashioned) rolled oats
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp fine sea salt

1 large egg, at room temperature
2 tbsp unsalted butter, melted

2 tbsp liquid honey

1. In a food processor, processthe oats until coarsely ground.
2. In a large bowl, whisk togetherground oats, flour, baking powder, and salt.

3. Add egg, melted butter, and honey to oat mixture. Stirwith a wooden spoon until just blended.

4. Turn dough out onto a floured surface and roll out into a1/4-inch (0.5 cm)-thick rectangle.
5. Using cookie cutter, cut doughinto circles, then transfer to prepared baking sheet. Repeat process with doughscraps.

6. Bake in preheated oven for 20 to 25 minutes until golden andset at edges. Let cool on sheet on a wire rack for 5 minutes, then transfer tothe rack. Serve warm or let cool completely.

Quinoa Salad with Morroccan Spices, Dried Fruit and Avocado

2011-10-21T14:05:00.004-05:00

TGIF, everyone! I hope it is as gorgeous where you are as it is here in Texas.

I wasn't sure if I would have time to post today due to my work schedule (combined with staying up too late last night watching Project Runway). But I am enjoying being back in a regular posting mode, so I am able to squeeze in a recipe before I head off to pick up Nick from kindergarten.

As you can tell from my recent posts, I am on a quinoa kick; I purchased an abundance of it--white, red, and a bit of black, too--last time we were in Houston. I lose a considerable amount of self-reserve in the bulk foods section at Central Market (one of the best sections anywhere--and I am a lifelong frequenter of bulk foods sections!).

On this past trip, Kevin took one look at my overflowing basket of various bags of dried goods (he and Nick usually wander off for awhile--a long while--as I peruse the bins and scoop away) and asked if I was preparing for the coming apocalypse (it just happens to be one of his areas of expertise in world literature).

No, just preparing for revelations, such as this quinoa salad.

Have a wonderful weekend everyone!


You can play with the spices if you do not have smoked paprika--regular paprika and a bit of cayenne, for example, or some chili powder. This salad has a lot of wonderful flavors, so do not fret if you need to make some substitutions based on what you have on hand.

In addition to being gorgeous, red quinoa has a bit more bite than regular quinoa; it contributes great texture to any dish it is in, especially in salads such a this one. But regular (white) quinoa will still produce a fantastic salad.

Quinoa Salad with Morroccan Spices, Dried Fruit and Avocado

Makes 4 main-dish servings or 6 side dish servings

1-1/4cups red or white quinoa
3 tbsp golden or dark raisins
3 tbsp chopped dried apricots

1tbsp finely grated lemon zest

3tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1-1/4 tsp smoked paprika (hot or sweet)

1tsp ground cumin

3/4tsp ground coriander
2 medium firm-ripe Haas avocados, pitted, peeled, and diced

2/3cup thinly sliced green onions (2 to 4 onions, depending on size)
1/4 cup coarsely chopped toasted almonds (I used pre-roasted, salted almonds)
fine sea salt and freshly ground black pepper

Optional:fresh spinach leaves or mesclun

1. In a medium saucepan, bring 2-1/2 cupswater, the quinoa, and 1/2 tsp fine sea salt to a boil over high heat. Cover,reduce the heat to medium low, and simmer 10 minutes.

2. Add the raisins and apricots toquinoa. Cook mixture 2 to 5 minutes longer until the water is absorbed and thequinoa is tender. Immediately fluff the quinoa with a fork andspread onto a baking sheet to cool to room temperature.
3. In a small bowl, whisk the lemonzest, lemon juice, olive oil, paprika, cumin, and coriander.

4. In a large bowl, toss the vinaigrettewith the quinoa, mixture, avocado, green onions and almonds. Generously seasonto taste with salt and pepper. If desired, serve atop spinach or greens.

Whole Wheat Pumpkin Spice Breakfast Cookies

2011-10-19T10:29:00.001-05:00

Good morning everyone!

I've been remiss in posting anything very seasonal, particularly baked goods, largely due to the persisting 90+ degree heat. It's challenging to wax poetic about cozy cookies, cakes, stews, and soups while typing in a tank top and gym shorts.

But literally overnight, the temperature dropped more than twenty degrees; autumn has arrived in East Texas. I'm ready!

A quick perusal of some of my favorite blogs reveals a plethora of sweets treats, from the gorgeous to the ghoulish; I am so inspired by the creativity of my fellow bloggers. I know it's the season for super-sweet treats, but it's also the time of year for celebrating some of my favorite produce: apples, cranberries, pears, pumpkins, winter squashes, and sweet potatoes, to name but a few. So in the remaining days leading up to H'ween, I'll be offering some baked goods that highlight the natural sweetness of these fall favorites and steer clear of scary sugar levels.

First up, Pumpkin Breakfast Cookies, amped with multiple superfood ingredients from the pumpkin to whole wheat, flax seeds to yogurt.

Now that Nick is in Kindergarten, weekday mornings are even more of a rush, so the more quick and healthy breakfasts I have handy, the better. One or two of these cookies, paired with a cup of milk or a yogurt drink, makes one great breakfast (they can be eaten in the car without making a mess, too). Our carpool buddies (Mae, 6, and Zach, 5) also gave their thumbs up (after picking off the walnuts), as did my lovely husband (he left the walnuts on).

Enjoy!

In addition to being super-nutritious, these cookies are also quick and easy to stir together (even when completely pooped the night before)

Oh cookie scoop, how I love you...

I like to put the walnuts on top so that they can toast as the cookies bake (saving the step of toasting nuts before adding to the batter). Also, it allows nut-loathers to pick off the nuts with ease.

Pumpkin-FlaxBreakfast Cookies (including Vegan Variation)

Preheat oven to 350°F
Line cookie sheetswith parchment paper or silpats, or lightly coat with cooking spray.

Makesabout 2-1/2 dozen cookies

3/4cup canned unsweetened pumpkin puree

3/4cup granulated sugar or evaporated cane juice

1/3cup nonfat plain yogurt

1large egg

2tablespoons vegetable oil

1tsp vanilla

2 cupswhite whole wheat flour (e.g. King Arthur brand or see note below for tip)

1/4 cup ground flax seeds (flaxseed meal)

2 tsppumpkin pie spice (see tip below)

1/2tsp baking soda

1/2tsp salt

1 cupraisins or dried cranberries

Optional: 1/2 cup chopped walnuts or pecans

1. In a large bowl, whisk together pumpkin,sugar, yogurt, egg, oil and vanilla in a until smooth. Stir in raisins. In amedium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.

2. Stirthe dry ingredients and raisins into the wet with a wooden spoon, mixing just until justblended.

3. Dropthe batter by tablespoonfuls (or use a cookie scoop) onto prepared cookie sheet,spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
4. Bake 11-14 minutes until lightly browned,about 15 minutes. Transfer cookies to a wire rack and let cool. Repeat withremaining batter.

Vegan Variation: Replace the egg and yogurt with a 6-ounce container of plain or vanilla non-dairy yogurt (e.g., rice yogurt or soy yogurt)

Tips:

Pumpkin Pie Spice: Foryour own pumpkin pie spice blend, combine 1 tsp ground cinnamon, 1/2 tsp groundginger, 1/4 tsp ground allspice, and 1/4 tsp ground nutmeg or cloves.

White Whole Wheat Flour: If you have Kroger stores in your area, look for their store-brand of white whole wheat flour--it is literally half the cost of the King Arthur brand. I imagine other supermarkets are following suit, so check to see if there is a store-brand at your local supermarket, too. You can also use 1 cup regular whole wheat flour + 1 cup unbleached all-purpose flour in place of the white whole wheat flour, or 2 cups whole wheat pastry flour.

Quinoa Power Omelet

2011-10-18T11:00:00.001-05:00

Nick, Kevin and I went to the Texas State Fair this weekend in Dallas, a first-time experience for all of us. My favorite part was the petting zoo (especially the Scottish Highlands cattle--perhaps the cutest cows in the world--and the baby goats). Nick's favorite part was the high-speed whippersnapper ride that left me nauseous for the rest of the day (whee!). I think Kevin thought his favorite would be the deep-fried bacon, but despite the hype, it was truly awful. We passed on the deep-fried bubblegum, too.

Still, we ate ourselves silly at a great Tex Mex place Saturday night (Mattito's--I am a sucker for chiles rellenos, and theirs was fantastic; same goes for the rum margarita...) Oh, and then there was brunch on Sunday morning (cheese danish!). Oy. No regrets in the least, but I was ready to get back to my own cooking by the weekend's close.

I was famished this morning so I decided to make a quinoa omelet. It's the perfect breakfast past-workout and/or on those mornings when you wake up ravenous (as in "point me to my feeding trough and no one gets hurt!"). It's jam-packed with protein so it will keep you happily full (and mollified) until lunchtime. And most importantly, it's delicious--take that, deep-fried bacon!

Quinoa Power Omelet

Makes 2 servings

3 large eggs
1/3 cup cooked quinoa
1 tsp olive oil
1/4 cup chopped green onions
sea salt and freshly cracked pepper
2 to 3 tbsp crumbled soft goat cheese
1. In a small bowl whisk the eggs until blended. Stir in the quinoa and season with salt & pepper.
2. In a medium nonstick skillet set over medium-high heat, heat the olive oil. Add the green onions; cook and stir 1 minute until softened.
3. Add the quinoa-egg mixture to skillet. As the eggs begin to set, scrape the sides of the pan into the center and tilt the pan until the raw egg flows to the bottom.
4. When eggs are just set, sprinkle with goat cheese. Remove from heat, fold over, and allow the cheese to melt (eggs will continue to set from heat of pan).

How to Write and Publish a Cookbook

2011-10-16T22:56:00.000-05:00

I am out of town today, but wanted to share an exciting article that appeared today in the New York Times.

If you have ever dreamed of writing a cookbook (or any book, for that matter), but dread the idea of waiting months, or even years, before an agent or publisher opens and/or reads your proposal, then you need to read today's article, because it may permanently alter--in what could be a very good way--the publishing process for would-be and current authors. Take a gander:

Amazon Rewrites the Rules of Book Publishing

Pretty exciting stuff. If this has you fired up, the next step is to get a copy of Dianne Jacob's book, Will Write for Food. I had the pleasure of taking a food writing class with Dianne years ago at Book Passages bookstore in Corte Madera; it changed my life. Her book covers all of the ins and outs of food writing and the publishing process (plus great references for additional sources of information). Dianne has a great blog, too: Will Write for Food Blog.

Here are a few other books I've found indispensible over the years:
1. How to Write a Book Proposal, by Michael Larsen
There are many books on this subject, but I think Larsen's book is, hands down, the best. I followed it to the letter for writing my first proposal--accepted!--and have used it for all subsequent proposals.

2. Writer's Market
Ever wonder where to find listings of literary agents and publishers? Here's your answer. For agents, it gives all of the necessary contact info (names, addresses), whether to send a proposal or just a query letter, etc. For publishers, it provides contact info (i.e. the specific editor for sending your proposal), whether they publish cookbooks, whether they accept un-agented proposals (i.e., direct from you), percentage of books published annually that are by first-time authors (so valuable if you are trying to break in), and so much more. Really useful for finding smaller, regional publishers (that's how I broke in)--they are often more likely to accept un-agented, first-time authors.

3. The Recipe Writer's Handbook, by Barbara Gibbs Ostmann and Jane Baker
The everything-you-need-to-know style guide for writing recipes in a professional manner.

Let me know if you have other books you've found useful! I hope an idea is already brewing...

Edamame, Spinach & Brussels Sprouts Barley

2011-10-14T07:54:00.000-05:00

Cheap. Easy. Fast. It reads like a less-than-discrete ad on Craig's List. But it's meant to describe my take on on a fast-food dinner.

From the comments I receive, it's clear I'm not the only one who loves healthy meals that are quick and easy (perhaps 7+ years of graduate school helped me figure that out, too). And if the meals are frugal, all the better.

This quick and easy assemblage of barley and vegetable was loosely inspired by fried rice, which is ironic, because I do not like the Chinese restaurant fried rice. At all. The kind with the red food coloring-dyed bits of pork freckled throughout makes me particularly squeamish. But my lovely husband is quite keen on the stuff, and I'm partial to grains and vegetables scrambled together in general, hence this recipe was born.

The key ingredients are ones I tend to keep on hand all the time for fast food cooking. First up, frozen vegetables. I love a farmers' market as much as the next person, but one cannot live by turnips and kale alone. So whether it's for a spur-of-the-moment dinner or impromptu lunch, I love having a freezer stocked with frozen vegetables. And the 88 cents a bag price for the store brand satisfies my inner cheapskate (ok, more for organic; but check the dirty list for which fruits and vegetables are worth splurging for organic, which aren't)

Second on deck, fresh spinach. It's so easy to add a handful of spinach to,well, just about anything for an easy meal, whether a soup, salad, stew, stir-fry, omelet, tofu scramble. Plus, it keeps a day or two longer in the crisper than lettuce.

And last, quick barley, a wonder product if ever there was one. This isn;t the barley version of minute rice where the grain stripped of all things nutritious; rather, regular pearled barley is steamed and flattened (dry, it looks much like old-fashioned rolled oats). The grain remains intact, so while the barley cooks in a record time of 10 minutes, the end result is as healthful as regular pearled barley.

Now back to the recipe at hand. This is one delicious dish; the Brussels sprouts have a sweetness that is positively scrumptious in combination with the nuttiness of the sesame oil, nuts, and barley, and the spinach and edamame add a freshness to what is otherwise pure comfort food. Enjoy!

FYI: Quick barley, and pearl barley, are often shelved in the soup section of the supermarket (go figure), not with rice and other grains.

Be sure to wait a few minutes before adding the edamame to the saucepan with the barley--you want to retain some of the bite of edamame, as well as the bright green color.

If you think you don't like Brussels sprouts, try them here. The frozen ones tend to be sweeter than fresh, with almost no bitterness. Just let them thaw a little bit (or microwave for 20-30 seconds) to make them easier to slice.

Barley with Edamame, BrusselsSprouts and Spinach

Makes 2 servings (easily doubled or tripled)

1/2 cup quick-cooking barley (e.g., Quaker Quick Barley or Mother's Quick Barley)

1 cup frozen edamame beans

2 tsp toasted (dark) sesame oil

1 tablespoon minced ginger or 1 tsp ground ginger

2 cloves garlic, minced

1/2 of a 1-lb pkg frozen brussels sprouts, thawedslightly

4 packed cups fresh, pre-washed spinach leaves

dash of sriracha or other hot sauce, and a dash of soy sauce

1/2 cup peanuts or cashews, coarsely chopped

1. Bring1 cup water and 1/4 teaspoon salt to a boil in a small saucepan overmedium-high heat. Add the quick barley, cover, and reduce heat to low; simmer 6minutes.

2. Stirin the edamame and cover; continue cooking 3-4 minutes until barley is tenderand edamame is bright green. Remove from heat.

3. Trimends off of sprouts, then sliced horizontally.

3. Heat sesameoil in a large skillet over medium heat. Cook ginger and garlic until fragrant,about 1 minute. Add the spinach and sprouts; cook and stir 1 minute until spinachhas just wilted. Stir in barley and edamame. Season to taste with salt and sriracha,then serve sprinkled with peanuts.

Vegan Red Velvet Cake

2011-10-11T07:30:00.000-05:00

I love a blog post that requires little explanation, and this is just such an instance.

Hence, an über-brief overview in place of prose; may the photos and recipe speak for themselves!

Vegan friend
Born and raised in Mississippi
Birthday
Longing for grandmother's red velvet cake
Please??? Is it even possible???
Yes! (I think...)
Here goes nothing
OMG
Best red velvet cake ever
Happy Baking!

Nick loved the batter. He asked if I was making blood cake. He is such a boy. Because it has no raw eggs, I let him unabashedly lick the bowl and spatula.

Easy-peasy. The batter is mixed and in the pans in about 5 minutes flat. Take that, Betty Crocker!

These layers came out so perfectly; makes me blush with pride :)

Among the many things I love about red velvet cake: extremely moist cake layers!

This recipe produces particularly uniform, crumb-free layers, making them a breeze to frost (no experience required)

Is there anything better than a homemade birthday cake?

Vegan Red Velvet Cake

You needn't make this vegan if you do not follow a vegan (or dairy free) diet. Simply use regular dairy milk in place of the nondairy milk and regular cream cheese and butter in the frosting.

Makes16 servings

Preheatoven to 350°F (180°C)

Two9-inch (23 cm) round metal baking pans, greased and floured

2-3/4 cups all-purpose flour

2 cups granulated sugar or evaporated cane juice

1/4 cup unsweetened cocoa power (not Dutch process--it will alter color of cake)

2 tsp baking soda

1 tsp salt

1-3/4 cups plain nondairy milk (e.g., soy, hemp, almond, rice; not reducedfat varieties)

1 cup vegetable oil

2 tbsp vanilla extract

2 tbsp white or cider vinegar

1/4 cup red food coloring (use natural, like Chefmaster made from plant extracts)

Non-DairyVanilla Cream Cheese Frosting (see below)

2 cups assorted berries (optional) 500 mL

1. In a large bowl, whisk together flour,sugar, cocoa powder, baking soda and salt.

2. Add non-dairy milk, oil, food coloring,and vanilla to flour mixture and stir until just blended. Whisk in vinegaruntil just blended.

3. Immediately pour batter into preparedpans. Bake in preheated oven for 25 to 30 minutes or until a toothpick insertedin the center comes out clean. Let cool 10 minutes in pan on a wire rack. Run aknife around edge of pans, then invert cakes onto rack to cool completely.

4. Place one cake layer, flat side up, ona cake plate or platter. Spread 3/4 cup of the frosting evenly over bottomlayer. Top with the second cake layer, flat side down. Spread the remainingfrosting over top and sides of cake. If desired, arrange berries decorativelyon top. Refrigerate for at least 1 hour before serving.

Non-Dairy Vanilla Cream Cheese Frosting

Makes3 cups

2-1/2cups confectioners’ (icing) sugar

28-oz containers Tofutti Better than Cream Cheese, softened

1/2cup vegan margarine, softened(I recommend Earth Balance Vegan Buttery Sticks)

1tbsp vanilla extract

1. In a large bowl, using an electricmixer on medium-high speed, beat confectioner’s sugar, cream cheese, margarineand vanilla until smooth and creamy (do not overbeat). Use immediately.

Quick Quinoa-Chipotle Stuffed Peppers

2011-10-07T09:47:00.000-05:00

Whether you use quinoa frequently, or have a bag of the stuff gathering dust in your cupboard, then this recipe is for you. Despite the persistently warm (hot!) weather, I have been itching to make some cozy, comfort food to get me in an autumn frame of mind.

These peppers came together after a long day of work at the computer. I had neglected to make a (much needed) trip to the grocery store, so it was a make-do-with-what's-on-hand kind of night. I had to teach my spinning class at 5:30, so I had to get things prepped in short order before I left. With Nick in tow, I perused the pantry, but found no inspiration. But a peak in the refrigerator reminded me of the pretty peppers my neighbor had delivered--fresh from her garden--the day before. Stuffed peppers! That was it.

I was momentarily torn between quinoa or couscous for the filling, but opted for the former; although couscous is quicker, quinoa is easier overall because protein and carbohydrates in one. Some chipotle salsa and cilantro swiftly solved my flavor conundrum, and before I knew it, I had dinner underway.

You can vary this basic recipe as little or as much as you like. In the end, I topped the peppers with some crumbled queso fresco (feta or goat cheese would be yummy, too) and a squeeze of lime juice just before serving; next time I may add some crumbled tofu or cooked chicken. But quite frankly, I loved the simplicity of flavors with the short list of ingredients. The flavors are clear and bright, and a good balance of hearty and fresh to transition into fall.

Quick Quinoa-Stuffed Peppers

Makes 6 servings

3 large bell peppers (preferably red, orange or yellow, but green is fine, too)
cooking spray
1-1/2 cups quinoa
1-1/4 cups bottled chipotle salsa (or favorite salsa of choice)
1-1/2 tsp ground cumin
1/2 cup packed fresh cilantro leaves, finely chopped
Topping suggestions: crumbled cheeese (e.g., queso fresco, feta, goat cheese), roasted pepitas, squeeze of fresh lime juice, dollop of plain Greek yogurt

1. Cut the peppers in half lengthwise through the stem end and scoop out the seeds and membranes. Put the peppers in one layer on a baking sheet. Spritz with cooking spray and season with salt and pepper. Bake peppers 20-25 minutes until just tender.
2. In a medium saucepan, combine the quinoa with 2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 11-14 minutes until all of the liquid is absorbed. Add the salsa and cumin; cook 5 minutes longer. Remove from heat and stir in cilantro; season to taste with salt and pepper.
3. Spoon quinoa mixture into the baked pepper halves. Return to the oven for 15 minutes, until the tops are slightly browned. Serve straight up, or sprinkle with toppings of choice.

Quinoa Soda Bread (gluten-free)

2011-10-04T10:07:00.000-05:00

Hi everyone! Apologies for not posting sooner; we had house guests this weekend, so I've been playing catch-up with, well, just about everything the past few days. It's good to have some time to sit down and compose a post.

On Saturday, I made some over-the-top caramel buns (from the Artisan Bread in Five Minutes a Day book). They were supposed to be pecan rolls, but my stash was depleted, hence a new variation was born: caramel-walnut sticky rolls. It was actually (finally!) a cool autumn morning, so one (or was it two?) of these rolls with a cup of coffee in the backyard was an idyllic way to welcome October.

But after eating my third roll on Sunday morning, I was ready for some healthier baking. I had had my fill of sweets (which is unusual, given my sweet-tooth), so on to savory. My choice? A quinoa flour version of Irish soda bread.

I am crazy about quinoa flour; it only took a bit of tweaking with the proportions of buttermilk and leavening to get this soda bread just right. The texture was wonderful--slightly moister than wheat flour soda bread, and the flavor had the distinctive earthiness of quinoa, which I thought worked beautifully with the caraway seeds and golden raisins. Nick wouldn't touch it when he saw the seeds, but it received unanimous thumbs up from Kevin and our visitors.

You can leave out both the raisins and seeds if you like, and you can also make your own non-dairy buttermilk (nondairy milk + vinegar; I have the proportions below) if you are interested in/need to make this bread vegan or generally dairy/casein free. Soda bread is such a great go-to bread, so play around with the add-ins or make the bread in different sizes (muffins, mini muffins, or one bigger loaf). Happy baking!

Quinoa Flour Irish Soda Bread

Preheat oven to 350°F

Grease two mini metal loaf pans (6x3 inches)

Makes 2 small loaves

2 cups quinoa flour (e.g., Bob's Red Mill, Ancient Harvest, or Nuts Online)

1-3/4 tsp baking powder

1-1/2 tsp caraway seeds

1/2 tsp fine sea salt

1/4 tsp baking soda

1 cup plus 1 tbsp buttermilk or non-dairy buttermilk (seebelow)

1/2 cup goldenraisins

1. In alarge bowl, whisk the quinoa flour, baking powder, caraway seeds, salt, and bakingsoda.

2. Addthe buttermilk and raisins and mix until blended. Divide dough between preparedpans, spreading evenly.

3. Bake25 to 35 minutes until golden brown and a toothpick inserted in middle comesout clean. Let cool in pans 5 minutes, then remove from pans and coolcompletely on racks.

Homemade Buttermilk or Non-Dairy Buttermilk

If you don't have buttermilk, it's easy to make a substitute. Mix 1 tbsp (15 mL) lemon juice or white (or cider) vinegar into 1 cup (250 mL) milk. Let stand for at least 15 minutes before using, to allow the milk to curdle. Any extra can be stored in the refrigerator for the same amount of time as the milk from which it was made.

Non-dairy buttermilk may made in the same manner as the homemade buttermilk substitute above. Simple mix the lemon juice or vinegar with an equal amount of any variety of non-dairy milk (e.g., rice, soy, hemp, almond).

Farro Waldorf Salad

2011-09-30T13:02:00.001-05:00

A whole grain salad chock full of fruits, vegetables and nuts may not be most people’s first thought when “comfort food” is uttered, but if you've grown up in the San Francisco Bay Area in the 1970s with parents wholove to garden, cook, and shop at the local Co-op, interesting saladsare pure nostalgia of family suppers past.

I am not kidding when I say that we had (and still have, on visits home) a salad of some sort--fruit, vegetable, leaf, or whole grain--at almost every evening meal (Kevin can attest to this--on his first visit to my parent's home, he thought it was a fluke, perhaps a celebration of summer produce; a second visit at Christmas quickly disproved the notion).

One of the salads in my mother's rotation was (I should say "is," as she still makes it) a simple Waldorf salad, comprising apples, raisins, celery, and walnuts. I loved it--still do--despite the fact that it had a mayonnaise dressing (I loathed the stuff as a child; still not a fan to this day). But she used a very light hand so that the everything was lightly coated.

This riff on her Waldorf came about the other night out of necessity; I had not planned dinner, so I defrosted some chicken to grill and, after perusing the pantry, noticed I had about a cup of farro on hand. Seveal apples were sitting in the fruit basket, so it didn't take long to settle on my Waldorf theme. I skipped the mayonnaise in favor of fresh lemon juice and olive oil, and based on what I had, used cranberries and pecans in place of raisins and walnuts. The delectable results belie the simplicity of the dish.

There's no need to search for farro to enjoy this salad: brown rice, spelt, wheat berries, bulgur, kasha, quinoa, or pearled barley would all work harmoniously with the other ingredients here. Whatever your choice, it is salad comfort, guaranteed.

Kamut Waldorf Salad

Makes 6-8 servings.

1 cupfarro or pearled barley

2medium tart-crisp apples (e.g., Gala, Braeburn, or Honey Crisp), peeled, diced

1 cupdiced celery

1/3cup dried cranberries

2 tbspextra-virgin olive oil

2 tspfinely grated lemon zest

3 tbspfresh lemon juice

1/4tsp freshly ground black pepper

3/4cup chopped pecans, toasted

In amedium pan of salted boiling water, cook the farro 20 to 25 minutes untiltender. Drain and spread on baking sheet to cool completely, then transfer to amedium bowl. Add the apples, celery, cranberries, olive oil, lemon zest, lemonjuice, and black pepper, tossing to combine. Chill at least 30 minutes to blendflavors. Toss in pecans just before serving.

Other recipes you might like:

no recipes: Farro-Roasted Cauliflower Salad

smitten kitchen: Mediterranean Barley Salad

sunday suppers: Farro Salad

farmhouse table: Roasted Squash and Farro Salad with Feta

joy the baker: Roasted Tomato and Caramelized Onion Farro Salad

One-Bowl Banana Buckwheat Cake (gluten-free)

2011-09-29T14:38:00.002-05:00

My whole wheat flour obsession du jour is buckwheat flour. I’ve been using buckwheat flour in combination with wheat flour for years, but now I’m learning to savor it solo. Sweet-tooth me, a banana cake seemed a great place to start.

You may already have an affection for buckwheat, too without having thought about it much: think savory French crepes with melting Gruyere (the ultimate street food IMHO) or a big bowl of earthy Japanese soba noodles. But if baking with buckwheat is unfamiliar terrain, then it’s time to explore.

Buckwheat is actually one of the oldest crops in the world and is naturally gluten-free. Despite the misleading name, buckwheat has no relationship to wheat at all; it’s actually a fruit seed (related to rhubarb—who would have thunk?), not a grain. When it is milled, buckwheat produces a flour that is very absorbent—far more so than wheat flour—and works wonders in baked goods. Think crisp cookies and tender as can be cakes and muffins). And the flavor! It has a rich, earthy flavor akin to nuts (walnuts and pecans come to mind in particular).

Which brings me to my banana cake. Everyone who buys bananas ends up with some brown bananas, so it’s my position that one can never have too many recipes that use them up. So I offer you a quick and easy banana cake, adapted from a recipe in my new cookbook, Piece of Cake! Like all of the recipes in the book, this cake is made in one-bowl, without fuss. It turns out that buckwheat and bananas are a match made in heaven. I’ve embellished my cake with chocolate chips and pecans, but you could leave them out.

Oh, and if you need further incentive to try this cake, consider this: buckwheat, like quinoa, contains a full spectrum of essential amino acids, making it one of the few vegetable sources of complete protein that equals the protein of fish or meat in quality. Perhaps I should rename this “power cake?” Happy baking.

One-Bowl Banana Buckwheat Cake

Makes 12 servings

Preheat oven to 350°F (180°C)
9-inch (23 cm) square metal baking pan, sprayed with nonstick baking spray with flour

1-1/2 cups    buckwheat flour
1 cup    granulated sugar
1/2 tsp    baking soda
1/2 tsp    salt
2    large eggs, at room temperature
2/3 cup    vegetable oil
1 tsp    vanilla extract
1-3/4 cups    mashed ripe bananas
2/3 cup     semisweet chocolate chips (use gluten free chocolate chips if baking gluten-free)
3/4 cup    coarsely chopped pecans

1.    In a large bowl, whisk together flour, sugar, baking soda, and salt.
2.    Add eggs, oil and vanilla to flour mixture and stir with a wooden spoon until just blended. Gently stir in bananas and pecans.
3.    Spread batter evenly in prepared pan.
4.    Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.

Tips
*    Be sure to add the bananas after the batter is first mixed. Adding them at an earlier stage can make the cake tough and rubbery in texture. Gently stir them in only until just barely blended (the batter will appear lumpy) to avoid overmixing.

*       Baking soda is naturally gluten free, so no need to buy a special variety if baking gluten free.

Storage

*    Store the cooled cake at room temperature in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 3 days. Alternatively, wrap the cooled cake in plastic wrap, then foil, completely enclosing cake, and freeze for up to 6 months. Let cake thaw at room temperature for 2 to 3 hours before serving.

You might also like:

Whole Life Nutrition Kitchen: Carrot Raisin Buckwheat Muffins

The Baking Stone: Blueberry Buckwheat Muffins

Orangette: Buckwheat Cake with Blueberries

101 Cookbooks: Breton Buckwheat Cake

La Tartine Gourmand: Choclate Buckwheat Hazelnut Cake

Homemade KIND Bars: Honey Update

2011-09-28T09:22:00.001-05:00

KIND bars made with honey

Good morning everyone! I am feeling extra-cheery because my head is finally clear of the final remnants of my cold--what a difference good health makes. Topping off my morning bliss, I'm slurping a cup of Peet's coffee (brought back to Texas from a recent visit home to Berkeley) and nibbling one of my homemade KIND bars.

About the KIND bars: When I posted my original recipe for homemade TRIO bars and KIND bars last week, I used brown rice syrup and barley malt syrup, both of which worked beautifully. But I mentioned that I would re-test with honey in a few days, and so I did.

I did the KIND bar variation using cashews, peanuts, and almonds for the nuts and dried cranberries and blueberries for the fruit. They were really delicious with the honey, but using honey made the bars much more sticky. Much more. They were difficult to lift from the foil, even when cool, unlike the brown rice and barley malt syrup versions, which lifted right off.

But there is a solution, and it comes via Laura, who left a comment to the original post. She, too, tried the bars with honey and had the same stickiness issue. However, she solved it by placing the bars in the freezer to cool. I tried it, and it worked great! Thanks Laura! I've decided to store mine in the freezer, too (wrap individually, then seal in a container or sipper-top plastic bag)

Now, back to my nibbling and slurping. Have a good one, everybody!

Savory Quinoa-Spinach Breakfast "Bars"

2011-09-26T22:30:00.000-05:00

I am typically a happy camper with my bowl of yogurt and fruit, muffin, or cereal, but every few days I turn into a ravenous beast who can only be satisfied by something more substantial and savory. It's not an easily solved problem because as much as I love to cook, I do not enjoy cooking at the break of dawn. Adding to the complication, I don't like starting the day feeling overly full. Satisfied, yes; stuffed, no.

Quinoa to the rescue.

In addition to it's great taste and superstar nutrition profile (the only vegetable-source of complete protein), it makes me feel wonderful: satisfied for hours, yet not too full. I'm already a quinoa porridge fan,Once cooked in a square, this little casserole of sorts can be cut into handy, on-the-go breakfast bars.

They are super-simple to prepare, too. The only semi-fussy step is squeezing the liquid from the frozen spinach. Fear not; it's really not difficult or time-consuming. Just plop the thawed spinach in the center of a clean, thin-ish dish towel and start squeezing. Thinking of something/someone that/who annoys you will make even faster. Just be sure to rinse the towel well before throwing it in the hamper.

I like these bars exactly as they are, which is in itself a rarity, as my recipe-tinkering is a constant. But these lovely bars can be accessorized in countless ways to your liking. Think herbs. Cheeses. Even bacon. Oh, and you could definitely have this as a side at dinner or lunch, too. Enjoy!

Here is the humble assemblage of five ingredients (less salt & pepper)

I added 2 teaspoons of dried herbes de Provence; entirely optional, but yummy.

I am obsessed with foil-lining my baking pans because (a) I loathe washing pans and this eliminates said chore; and (b) it is so much easier to remove the baked item and cut into bars, squares or other portions.

Your breakfast is ready!

Savory Quinoa-Spinach Breakfast "Bars"

Makes 16 bars/squares

1 cup quinoa

1 16-oz bag frozen chopped spinach, thawed (feel free tothaw in microwave)

2 teaspoons olive oil

1 cup nonfat cottage cheese

2 large eggs
3 to 4 green onions, chopped (3 if they are very large, as mine were)

1/2 tsp fine sea salt

1/4 tsp freshly ground black pepper

1. Preheatoven to 350F. Line a 9-inch square baking dish with foil and spray withnonstick cooking spray.

2. Combinethe quin0a with 2 cups water in a medium saucepan. Bring to a boil overmedium-high heat. Reduce heat to medium-low, cover, and cook 14 to 16 minutesuntil water has been absorbed, Transfer to a large mixing bowl.

3. Placethe spinach in a clean dish towel and squeeze out all of the liquid. Addspinach to bowl with quinoa along with the cottage cheese, eggs, green onions,salt, pepper, and (optional) dried herbs. Stir until well blended.

4. Spreadquinoa mixture in prepared pan, smoothing top.

5. Bake55 to 65 minutes until set and golden brown. Transfer to cooling rack. Cool atleast 20 minutes or completely, then remove bars from pan using foil; cut into16 bars. Store in refrigerator, Serve cold or re-warm for 15 seconds in microwave. Keeps 3-4 days, covered, inrefrigerator, or freeze for up to 1 month.

If you like this recipe you might also like:

the kitchn: quinoa for breakfast--5 sweet and savory ideas

lunchboxbunch: sticky banana bread quinoa breakfast bowl

gluten free goddess: quinoa breakfast brownies

foodologie: quinoa granola

Whole Wheat & Healthy Triple-Cheese Muffins

2011-09-25T22:47:00.000-05:00

It has been a beautiful but quiet day here at enlightened cooking. One word explains the quiet component: headcold. I was in denial the past few days, but it hit me hard yesterday at about 9:30.As I sat working at my computer, I began sweating like a heathen, and, keeping up my denial, my first thought was that Kevin had turned off the air conditioning. After a quick inspection of the thermostat, I gave in and took some cold medicine.

So here it is Saturday, and despite the sneezing attacks, it's been a relaxing day. Kevin took Nick to his soccer game, then Nick and I played in the back yard. Or more precisely, Nick made mud pies in what was, earlier in the summer, my herb garden, while I nibbled a cheese muffin and sipped lemon tea.

As good as the muffins are, I think you can tell from the photos below who had more fun today:). Still, the muffins made me quite happy. I made them earlier in the week for packed lunches and as a healthy, savory quick breakfast option; they are a scrumptious break from sweet muffins, and despite having three kinds of cheese (including exploding blobs of Cheddar) they are packed with good-for-you things (whole wheat flour, eggs, protein-packed cottage cheese) that justify eating more than one.

I added a bit of rosemary, but you could use any herb or spice that you like (dill, cumin, basil...you get the idea), or leave out the extra flavors entirely. I would recommend keeping the Dijon, though (or heck, yellow mustard if that's what you have); a bit of mustard in the mix just makes cheese-y things taste cheesier (try a squirt in your Mac and cheese recipe,. too).These muffins keep very well (about 1 week in the refrigerator, or in the freezer for about 2 months--store in an airtight container). Enjoy, and stay well!

5-year-old boy bliss!

Nick insisted on washing his own muddy shirt. I requested that he keep his pants on.

I asked Nick to keep the mud festivities away from my remaining rosemary, at right :)

Whole Wheat Triple-Cheese Muffins

Note that when these muffins are still warm from the oven, they will seem puffier/airier than most muffins (due to the cottage cheese). Don't worry--they form up as they cool. But you may need to run a knife around the edges of each muffin cup they tend to stick a bit more due to the puffiness).

Makes 12 muffins
Preheat oven to 400°F (200°C)
12-cup muffin tin, greased
2 cups white whole wheat flour (e.g., King Arthur brand)
2-1/2 tsp baking powder
1 tbsp chopped fresh rosemary (optional)
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 large egg
1 cup nonfat cottage cheese
1/2 cup milk
1/4 cup vegetable oil
3 oz sharp Cheddar cheese, cut into cubes (about 1/4-inch)
2 tbsp grated Parmesan cheese

1. In a large bowl, whisk together flour, baking powder, rosemary (optional), salt and pepper.
2. In a medium bowl, whisk together egg, cottage cheese, milk and oil until well blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently stir in Cheddar cheese.
4. Divide batter equally among prepared muffin cups. Sprinkle tops with Parmesan cheese.
5. Bake in preheated oven for 16 to 21 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.

Homemade TRIO Bars and Homemade KIND Bars

2011-09-22T11:52:00.002-05:00

It's no secret that I like to make and eat energy bars. Even in a household of three, it gets too pricey to buy them (between working out and packed lunches, we go through a lot). Moreover, I love that with homemade versions I can tweak the bars to my liking (almost endlessly) and that I have control over what's going in to their creation. I've developed and shared a number of energy bars here, including my riffs on Homemade Lara Bars and Homemade Clif Bars, but that hasn't stopped people from asking (often and a lot!) if I could develop a homemade version of TRIO bars and KIND Bars. At long last, here they are.

It took multiple tries to get the ratios correct; I'm used to making chewy, as opposed to crisp-ish bars. But I used the ingredients on the labels of the bars as my guide and a few delicious stumbles later (the failed attempts were still yummy, even if they did not stick together), I've got it! And here's equally appealing news: they are incredibly easy to make with very few ingredients.

Nevertheless, be sure to read all of my tips and cautions before you jump in. For example, lining the pan with foil--and giving it a spritz of cooking spray (you could grease the foil, too) is critical, as is (a) cutting the bars before they are completely cool (they will break apart if you cut them fully cooled--not a terrible thing, but you'll have uneven portions and a lot of crumbles) and (b) waiting until the bars are completley cool before attempting to peel off the foil (the bars will stick like barnacles when warm, but peel off with ease when cooled).

But that's it! You can recreate the flavor blends of existing TRIO and KIND bars (their websites include ingredient lists of all of the flavors), or mastermind your own combinations. Now if you'll excuse me, it's time for a coffee break and a TRIO bar. Enjoy--and let me know if you try them! I would love to link your experiments to this page to share with all.

When the bars first come out, they will not look set; don't worry.
Let them cool in the pan at room temperature for about
15 minutes and they will hold together (but will still be soft enough to cut).

While the bars are still slightly warm and pliable (about 15 minutes of cooling), use the foil overhang to
lift them from the pan. Do not--repeat, DO NOT!--try to remove them from the foil at this point.
They will stick like crazy and can pull apart. Patience, grasshopper.
With a large sharp knife, cut into 8 equal-size bars (or smaller pieces,
whatever you prefer). Now, let cool completely.

Ta-da! Once the bars are completely cooled, they will lift right off of the foil!

And there you have it! Wrap these up snug. I like to use wax paper or parchment; foil is fine,
but be sure to keep them in a dry, cool place; if the bars heat up (e.g., tucked into your backpack that is
exposed to the sun for a long period, the bars will become slightly sticky/tacky
and can stick to the foil. It's not a problem with wax paper or parchment; plus they
look so cute in little paper packages--simply secure with a piece of tape).

Homemade TRIO Bars or Homemade KIND Bars

Basic Ratio for TRIO Bars:
1 cup toasted or raw nuts (e.g., cashews, almonds, pistachios, walnuts), coarsely chopped
1/2 cup seeds (e.g., green pumpkin seeds (pepitas, sunflower seeds, sesame seeds)
1/3 cup chopped dried fruit (any variety/combination to create different tastes; this also includes unsweetened coconut)
1/8 tsp fine sea salt
1/4 cup brown rice syrup, barley malt syrup, or light cane syrup (e.g., Lyle's Golden syrup)
(note: honey will not work--bars will be sticky, not crispy)
1.     Preheat oven to 325F. Line an 8-inch square pan (9-inch is too big* see note below) with foil and lightly spray with (do not skip these steps!).
2.     In a medium bowl, combine the chopped nuts, seeds, and dried fruit.
3.     Add the salt and syrup and stir to coat.
4.     Scrape/dump mixture into prepared pan. Now, to press it out evenly: Tear off a good size piece of foil (around the size of the pan or slightly smaller). Lightly spray it with nonstick spray. Use the sprayed side of foil to press and spread evenly into pan. Works like a charm!
5.    Bake for 18 minutes (the bars will not be hard at this point). Place pan on cooling rack and let cool for 15 to 20 minutes (give or take) until partially set up (it will depend on how hot or cold the kitchen—just don’t cool completely). Use the sides of foil to lift the bars from the pan. Do not try to remove from foil—they will stick like crazy. Cut into 8 bars.
6.     Go and do something else until bars are completely cooled. Once cooled, the bars will lift right off of the foil. Wrap in parchment or wax paper and store in an airtight container at room temperature for up to 2 weeks.

KIND Bars Variation: KIND bars follow the same basic ratio as the TRIO bars except (1) they do not have seeds, (2) the fruit and nut bars include a small amount of crisp rice cereal; (3) there is also an all-nut (no fruit) option; and (4) KIND bars use honey (Trio bars use brown rice syrup), but you can use either, or barley malt syrup. Here’s what to do:

Fruit and Nuts KIND Bars: Follow recipe for TRIO Bars above, but omit the seeds; increase the nuts to 1-1/3 cups and add 1/4 cup crisp rice cereal (if cooking gluten free, be sure to use a gluten-free crisp rice cereal such as Erewhon; otherwise, Rice Crispies are fine).

Just Nuts KIND Bars: Follow recipe above for TRIO Bars, but omit the seeds and dried fruit; increase the nuts to 2 cups and add 1/4 cup crisp rice cereal (if cooking gluten free, be sure to use a gluten-free crisp rice cereal such as Erewhon; otherwise, Rice Crispies are fine).

Note about Toasted vs. Raw Nuts: I am a big fan of the toasted nut. You can use either raw or toasted in these bars, but seriously…they are so much yummier if you toast the nuts first! If you, like me, experience burst of laziness, feel free to use roasted nuts (seeds, too). If they are lightly salted, just be sure to omit the added salt.

Note about Measuring Nuts: Measure the nuts BEFORE you chop (i.e., 1 cup unchopped nuts, then chop them). If you measure 1 cup chopped nuts, you will have too many.

Note about Measuring Dried Fruit: Conversely to measuring nuts, here you want to chop the fruit first, and then measure.

Note about Pans: If you don’t have the correct pan size, don’t fret. If you have a 9-inch pan, you can increase all of the quantities slightly (e.g., about 1-2/3 to 1-3/4 cups total nuts and seeds, 1/2 cup dried fruit, 1/3 cup syrup). Cooking times remain the same. And if you only have a round pan, use it! Who says these have to be cut into rectangles? Wedges or crazy shapes are pretty cool and every bit as delicious.

Note about Sweeteners: So far I have only tried this with brown rice syrup and barley malt syrup so I cannot vouch for the success of using honey. I’ll test with the honey in the next few days to make sure. But it should work just fine! (UPDATE: honey does not work. The bars turn out sticky, not crispy. But I've now also tested with Lyle's Golden syrup (all-natural cane syrup), which is much less expensive than brown rice syrup and barley malt syrup when purchased on amazon and it works perfectly!

Rosemary Mung Bean (or Lentil) Soup

2011-09-09T18:10:00.002-05:00

Aren't mung beans pretty? I know you've had mung bean sprouts in one form or another (perhaps an Asian stir-fry, Chinese take-out, or a Banh Mi sandwich), but it's far less likely you've tried them whole.

I couldn't resist these jade beauties on one of my visits to Central Foods in Houston--I tend to lose most of my self-control in bulk food sections in general, and the variety at Central Market is glorious. You can purchase mung beans split (called mung dal), but I had to have the whole ones. The price was right--a mere 89 cents per pound--so into a bag they slid.

And onto my pantry shelf they sat for the next 9 months. Until Thursday, when at long last, they made their debut in a rosemary-scented soup.

I was perusing the Whole Foods Market legume cooking guide earlier in the afternoon when I was reminded of my mung bean stash. An operative sentence caught my attention: "They need no pre-soaking [and] cook quickly..." In short, mung beans are akin to split peas and lentils: quick from stove to suppertime and perfect for dinner procrastinators. I checked the refrigerator and pantry for carrots, celery, onions, and garlic (check, check, check, and check) and set to work making a soup based on one of my favorite French lentil soup recipes.

Some things are best left unsaid. Particularly to husbands. Even more so to hungry husbands. For example, "We're having mung bean soup for dinner." I kept my silence and the soup was sipped and savored (under an uncorrected assumption that said soup was lentil) without incident. Enjoy!

Just before pureeing; you can use an immersion blender instead of a standard blender, if you like.

Rosemary Mung Bean (or Lentil) Soup

Makes about 8 generous servings

No need to seek out mung beans for this recipe; an equal amount of lentils will do. But if you have some mung beans lurking in the cupboard, do give them a try!

1-1/2 tbsp extra–virgin olive oil
2 cups chopped onions
1-1/2 cups chopped celery
1-1/2 cups chopped carrots
4 cloves garlic, chopped
1-1/2 tbsp minced fresh rosemary
6 cups water
1-1/2 tsp fine sea salt
1 1/4 cups dried mung beans or lentils, rinsed, drained
1 28–ounce can diced tomatoes in juice, undrained
1-2 tsp Balsamic vinegar (optional)

1. In a large saucepan over medium–high heat, heat the oil. Add the onions, celery, carrots, and garlic; cook and stir until vegetables begin to brown, about 15 minutes.
2. Add water, salt, beans, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until beans are very tender, about 50 minutes.
3. Transfer 3 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more water by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls.

Quinoa Flour Cheddar-Scallion Drop Scones (Gluten Free)

2011-09-08T14:11:00.001-05:00

Oh, how I love it when baking experiments work out. The quinoa drop cookies I attempted were a bust, but these quinoa flour drop scones, bursting with Cheddar cheese and accessorized with glints of green onions, were pretty darn sensational.

In addition to experimenting with quinoa flour these days, I've been trying to cook from the pantry and freezer as much as possible to use what's on hand. Since it continues to be marginally cooler (high 80s as opposed to 100+), I was ready to take the plunge into soup.

I'll post about the soup tomorrow, but for now, the accompaniment. I'm definitely a dunker, from a biscotto in my tea to a doughnut in my coffee, and soup is no exception: I can scarcely eat it without plunging bread, crackers or biscuits into the depths of my bowl. So when the aforementioned cookies flopped, I decided to try my hand at some quinoa flour scones.

The earthy flavor of the flour works in harmony with the smoky undertones of cumin and the subtle bite of the green onions. And oh how I love some exploding cheese in my muffins, biscuits, bread, and scones. The trick is to forgo grating: the cheese melts into the dough to the point where it is hardly discernable. Who wants that? Instead, cut the cheese into cubes. The cheese melts into irresistible blobs, and if you're lucky, explodes out the sides, creating crispy bits of frico.

By the way: you can make your own quinoa flour if you have some quinoa on hand: whizz the uncooked quinoa in a clean coffee grinder (this works best) or food processor until it has the consistency of all-purpose flour. Easy!

I like to press the mounds flat--slightly--with my fingertips...

Quinoa Flour Cheddar Drop Scones (Gluten Free)

Preheat oven to 450°F.
Makes 6 scones
Baking sheet, lined with parchment or a silpat

1 cup plus 2 tbsp quinoa flour (e.g., Bob's Red Mill, Ancient Harvest, or Nuts Online)
1-1/2 tsp baking powder
1 tsp granulated sugar
1/2 tsp ground cumin
1/4 tsp baking soda
1/4 tsp fine sea salt
3 oz Cheddar cheese, cut into 1/4-inch cubes (about 3/4 cup)
2 green onions, finely chopped
1/2 cup buttermilk
3 tbsp unsalted butter, melted

1. In a medium bowl, whisk the quinoa flour, baking powder, sugar, cumin, baking soda and salt until blended. Stir in cheese and green onions. Add the buttermilk and melted butter, stirring until just combined.
2. Drop dough in 6 equal mounds about 2 inches apart onto prepared sheet.
3. Bake 17 to 20 minutes in middle of oven until golden. Cool slightly and serve warm.

Quinoa Flour Biscotti (Gluten Free)

2011-09-07T09:00:00.017-05:00

The months of 100+ heat have finally subsided; it was reaching the point where I could no longer imagine what it felt like to step outside without it feeling like a steam sauna. Literally overnight, the weather dropped almost 40 degrees, reportedly due to a Canadian cold front. Thank you, Canada!

It seemed like the perfect day to get back to baking. I've been trying to make healthy treats for Nick and Kevin's lunches (and teatime for me) so the decision to make some cookies was an easy one. Second, I've been itching to do more experimenting with the quinoa flour in my pantry (or, more precisely, my freezer; I store my whole grain flours in the deep freeze to preserve their freshness). Hence, quinoa biscotti.

I am in love with quinoa flour. It is a gluten free flour, packed with nutrition, and a breeze to work with. It has a nutty, subtly sweet, mildly grassy flavor that is incredibly delicious in cookies, muffins, scones and pancakes. Most gluten-free flours require the addition xanthan gum (or guar gum, or gelatin) to help the finished baked good hold together in the absence of gluten. While it works, I am not crazy about using it after reading more about the side effects of ingesting and being exposed to it. Moreover, I think the presence of xanthan gum in the ingredient lists of gluten-free recipes discourages baking experimentation (both for those who need gluten-free foods and for those curious about exploring wheat-free options). It sounds weird. And it's a big investment (i.e., about $12 at the grocery store) for the 1-2 teaspoons required in a given recipe.

So far, I've been able to make a number of wonderful quinoa flour baked goods without any need for gums of any kind. Yet again, quinoa proves to be a superfood in more ways than one.

I used one of my favorite biscotti recipes as a template and played around with the proportions. My first batch looked great, but it was a bit drier than I had hoped. I had cut back on the amount of fat I usually use in the biscotti recipe because quinoa flour has a slightly higher fat content than all-purpose flour, but it wasn't warranted here.

Decreasing the flour by 1/4 cup and upping the oil by a tablespoon did the trick. Modesty aside, these biscotti are fantastic. They passed the husband and 5-year-old tests with flying colors and they made my cup of afternoon tea--drunk outside in the sweet, 70 degree outdoors--positively blissful. I love that these are gluten-free and nutritious sans any added complexity.

I used almonds and cranberries, mostly because they were what I had on hand, but like any biscotti recipe, you can flavor these darlings with the spices, zests, dried fruits, nuts, seeds, or chocolates of your choosing. I'm on a quinoa flour kick, so look for more sweet and savory posts in the days and weeks ahead. Yes, I'm back to posting on a regular basis. Look for tomorrow's post--and the next day's and next day's--for proof. Thanks for reading, everyone.

The biscotti mixture is a little bit crumbly--I simply dump it directly onto my silpat or parchment paper-lined baking sheet...

Then squish the moist crumbles (moist hands are a good idea) into two logs, like this one...

Here's the first bake. I liked that the dough did not spread as much as my all-purpose flour biscotti.

Cool the log (yes, cool, cool, cool! If you have the time and notion, you can even cool completely if you do not mind turning the oven off and turning back on again later.) The log is exponentially easier to cut the more it cools. Don't worry if one or two slices crumble--those are property of the chef!

Quinoa Flour Biscotti (Gluten Free)
Makes about 3-1/2 dozen biscotti

1 and 3/4 cups quinoa flour (e.g., Bob's Red Mill, Ancient Harvest, or Nuts Online)1 tsp baking powder
1/4 tsp salt
3/4 cup whole almonds, toasted and roughly chopped
3/4 cup dried cranberries
1/4 cup vegetable oil
3/4 cup evaporated cane sugar, sucanat, organic granulated sugar, or coconut palm sugar2 large eggs
2 tsp vanilla extract (McCormick is gluten free)
1/2 tsp almond extract

1. Position a rack in the center of the oven. Preheat oven to 300°F. Line a large cookie sheet with parchment paper.

2. In a medium bowl, whisk the quinoa flour, baking powder, and salt until blended; stir in the almonds and dried cranberries.

3. In a large bowl, whisk the oil, sugar, eggs, vanilla, and almond extract until blended. Gradually add the flour mixture to the egg mixture, mixing until well blended.

4. Transfer dough to prepared cookie sheet; use damp hands to shape into two 12x2-inch rectangles (about 3/4 inch high). Bake 23-25 minutes until golden brown and set at center. Transfer the cookie sheet to a rack to cool for about 15 minutes or until it can be easily handled. Lift the biscotti off sheet onto a cutting board, peeling off the parchment. Using a large, sharp knife, cut it crosswise into slices about 1/2-inch thick. Discard the parchment.

5. Place biscotti back on sheet with a cut side down. Bake 12-14 minutes until the biscotti golden & dry. Transfer biscotti to a rack and cool completely (they’ll crisp as they cool).

Win a Free Copy of My Newest Book: Piece of Cake!

2011-08-25T10:30:00.005-05:00

My newest book, Piece of Cake, came out a month earlier than anticipated--I am so excited to share more about the book with all of you.

In the meantime, my good friend, and fellow cooking contester, Carole Resnick, is giving away two copies of the book--yes, two free copies!--on her blog!

Here is the link:

Book Giveaway at Cybercook's Cooking

You have until next Wednesday, August 31, 2011 to enter to win! Good luck--and stay tuned for more announcements about giveaways for the book!

2011-08-08T13:37:00.001-05:00

Camilla Saulsbury is a bestselling cookbook author, recipe developer, fitness expert, and spokesperson.

Food & Cooking
Camilla has been involved in the world of food for more than a decade, including catering specialty desserts in the San Francisco Bay Area, writing cookbooks and freelance food articles, and developing recipes for national food companies. Further, she has won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode).

Camilla’s interest in food is also academic. She holds a Ph.D. in sociology from Indiana University with a specialization in food studies, and her doctoral dissertation was a multi-faceted study of the contemporary meanings of home cooking in American culture.

Camilla is the author of thirteen cookbooks and has worked as a spokesperson for a variety of national corporations. She has made multiple appearances on the Food Network, has been featured in the New York Times, and made appearances on Today, QVC, BetterTV, and Martha Stewart Radio; further, she has been highlighted in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Woman's World, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. She is a member of the International Association of Culinary Professionals (IACP).

Greek Yogurt & Raspberry Eton's Mess

2011-04-29T23:37:00.003-05:00

Just when I think the house is relatively decent, I invite friends over and, behold, miniature messes spring forth. Dust bunnies dance on the windowsill, sticky splotches materialize on countertops, and tiny legos loom underfoot.

So here's to a recipe that celebrates messiness. Namely, Eton's Mess.

The Eton in question is Eton's College in England and the mess is a heavenly concoction of squashed fruit (most typically berries), whipped cream, and crushed meringues. Precision is antithetical in the making of Eton's mess: the key is to create an untidy jumble of deliciousness that, when spooned into a glass, is nevertheless gorgeous.

But could I eat it for breakfast at 4 in the morning? It seemed the perfect choice for royal wedding-watching, but I had to teach an exercise class at 6 am. Whipped cream and a heap of sugar, no matter how scrumptious, wasn't going to cut it for a pre-workout meal.

Enter Greek yogurt and stevia. I think I may even prefer the tang and luxurious richness of the yogurt to whipped cream here. A touch of orange, both zest and juice, clinched it. A royal treat!

Greek Yogurt & Raspberry Eton's Mess

Makes 4 servings

2 cups raspberries (or other berries of choice)
2 cups Greek plain yogurt (I used 0%)
3-4 packets Stevia-type sweetener (or sweetener of choice)
1 tsp finely grated orange zest
2 tbsp fresh orange juice
1 cup coarsely crushed vanilla meringues (e.g., Miss Meringue brand)

1. In a small bowl, roughly mash the berries with a fork. Let stand at room temperature 10-15 minutes to release their juices.

2. In a large bowl, mix the yogurt, sweetener, orange zest, and orange juice until blended. Mix in the berries and meringues so that mixture is streaky with the berries. Spoon into 4 glasses or small glass serving bowl. Chill until ready to serve.

Blueberry Goat Cheese Muffins

2011-04-28T11:30:00.010-05:00

Sometimes a blog post can be as simple as fulfilling a request. In this case, it's from a college friend, Janet. Janet and I went to Bryn Mawr, where she kept me in giggles at many a lunch and dinner. She is also one of the few people in the world who is permitted to call me by my nickname, Cam. Yesterday, she asked about the blueberry-goat cheese muffins from my muffins book. I'm happy to share, Janet!

The muffins at the Bryn Mawr dining halls were equally flavorless and cheerless. As evidence of their texture, I recall smuggling one in my backpack, forgetting about it, and finding it days later--beneath several weighty texts--uncrumbled. Apparently, Elmer's Glue was the secret ingredient.

May these blueberry-goat cheese muffins thrill you as much as they do me, Janet! Blueberries are appearing in the markets, and even though the early-season varieties can be a bit on the tart side, the heat from the oven concentrates their flavor and sweetness. I admit to my dogma that goat cheese pairs well with just about everything, but even the goat cheese-wary will love these muffins. While baking the batter-wrapped blueberries concentrates their flavor, the opposite holds true for the goat cheese: heat, as well as the addition of sugar to the batter, softens the flavor. Together, the counterpoint of flavors sings spring.

As for the texture? I guarantee a delicious tumble of crumbles.

Blueberry Goat Cheese Muffins
From 750 Best Muffins, by Camilla V. Saulsbury (c 2010, all rights reserved)

I love the classic, but by adding a bit of creamy goat cheese to the batter, I’ve concocted a fabulous, newfangled muffin that you will go crazy for.

Makes 16 muffins

Preheat oven to 400°F (200°C)
Two 12-cup muffin tins, 16 cups greased

2 cups all-purpose flour 500 mL
2-1/2 tsp baking powder 12 mL
1/2 tsp salt 2 mL
1/4 tsp baking soda 1 mL
2/3 cup granulated sugar 150 mL
2 eggs 2
1 cup whole milk 250 mL
1/2 cup unsalted butter, melted 125 mL
1 tsp vanilla extract 5 mL
1 cup blueberries 250 mL
4 oz mild creamy goat cheese, crumbled 125 g

1. In a large bowl, whisk together flour, baking powder, salt and baking soda.
2. In a medium bowl, whisk together sugar, eggs, milk, butter and vanilla until well blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blueberries and cheese.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tins on a wire rack for 5 minutes, then transfer to the rack to cool.

Texas Two-Bean Salad with Avocado and Eggs

2011-04-26T16:32:00.002-05:00

Nick and his best buddy Jack had a fun-filled day this past Saturday, beginning with some "tennis" (i.e., whacking balls around the tennis court while Eralda--Jack's mom, and my lovely friend--and I played ball girls) and ending with the dyeing of eggs back at our house (in actuality, it ended with tears when the two sobbed about having to say "good-bye"; little boy love is the best!)

Nick and Eralda were back over Sunday afternoon, along with our friends Joyce, Ryan and their children, May and Zach, for both and Easter lunch and egg hunt (hunt number three for Nick). We ate many a delicious nibble: Muhammara, Sweet Potato Hummus, Ham, a Date-Olive-Spinach Salad, Jelly Bean-Topped Vanilla Cupcakes. But nary anEaster egg.

I had planned on deviling a few for the gathering, but Nick walked into the kitchen at the very moment I poised a bright blue egg over the edge of a bowl, ready to crack.

"MOMMY!!! What are you doing with my Easter egg?!!!"

(Yes, this egg. Sorry for the fuzzy phone shot:)

Uhh...uhh...oops, I thought it was a regular egg?

"Oh Mommy, you're so silly!"

Phew.

But now it's Tuesday, and I have 1-1/2 dozen hard boiled eggs in the refrigerator. Siezing the moment--and an egg--I made an impromptu egg-topped bean salad for lunch. It made a lot. Now I have bean salad and Easter eggs in my refrigerator. But I already know what I'm serving on the side for dinner (and eating again for lunch tomorrow. Yum).

Texas Two-Bean Salad with Avocado (& Easter Eggs)

Makes 8 servings

2 tbsp lime juice
1 tbsp neutral vegetable oil (preferably expeller-pressed)
2 tsp ground cumin
1 tsp agave nectar or honey
2-3 drops hot sauce (i used Chipotle)
1 15-oz can pinto beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 pint container grape or cherry tomatoes, halved
1/2 cup thinly sliced red onion
1/2 cup packed cilantro leaves
2 to 3 large Hard-boiled eggs, peeled, cut into edges
1 medium Haas avocado, peeled, pitted and sliced

In a large bowl, whisk the lime juice, oil, cumin, agave nectar, and hot sauce. Add the beans, tomatoes, onion, and cilantro. Gently toss to combine. Season with salt and pepper to taste. Serve topped with eggs and avocado.

Note: The bean salad will keep, covered, in the refrigerator for 3 days.

2011-04-08T13:31:00.000-05:00

Here's a sampling of some of my cooking contest wins:

National Chicken Contest $100K Win:
Mahogany Chicken w/ Smoky Sweet Potatoes & Chimichurri

Build a Better Burger $50K Win:
Born in Berkeley Burgers

Food Network Ultimate Recipe Showdown $25K Win:
Exotic Spice Cookies w/ Cardamom & Rosewater

Better Homes and Gardens Annual Recipe Grand Prize $5K Win:
Berry-Sage Thumbprints

Pace Salsa "What Do You Do w/ Your Pace?" $20K Win:
Jambalaya Shortcakes w/ Cayenne Cream

Gilroy Garlic Festival Cook-Off Grand Prize:
Creamy Potato Gratin w/ Pears, Rosemary and Gorgonzola

Vegetarian Times Grand Prize Reader Cover Recipe:
Moroccan Tofu Tagine w/ Jeweled Couscous

Food Network Ultimate Recipe Showdown:
Oaxaca Fudge Bars w/ Cashew-Crumb Topping

Food Network Ultimate Recipe Showdown:
Roasted Plum and Basil Trifle

Food Network Ultimate Recipe Showdown:
Raspberry Puffs w/ Goat Cheese Mousse and Thyme

Cooking Light Ultimate Reader Recipe Cook-Off
Sour Cream Panna Cotta with Blackberry-Zinfandel Compote

Green & Black's Chocolate Challenge:
5-Ingredient White Chocolate Mousse w/ Lemon Curd, Cardamom, and Raspberries

Sunset Magazine Recipe Challenge
Lemon Wild Rice Salad

Southern Living Cook-Off
Roasted Asparagus & Hazelnut Couscous

Southern Living Cook-Off
Sage and Pecan Pork Tenderloin Cutlets with Easy Blackberry Gastrique

Quick Quinoa-Lentil Salad with Feta

2011-03-30T17:56:00.003-05:00

I'm admittedly immodest about my savant-like memory of the food items stocked in stores across town. Ask me about price, avilaibility, sizes, freshness, superiority, inferiority...you name it, I can tell you. Just don't ask me when Kevin is in the vicinity, as he'll think you're encouraging my obsessive-compulsive tendencies (why does he always have to be right!).

So I surprised myself for forgetting about canned lentils.

But there they were, on prominent display at Central Market, on a visit several weeks back. On sale, too. I filled the basket with 12 cans; I anticipated groans from Kevin (I have a bargain-hoarding propensity, too), but he picked up a can, scrutinized the label, and quipped, "Cool." Apparently he bought canned lentils frequently when he lived in Paris (that was pre-Camilla, darn it); he's generally pleased with anything that reminds him of his time there, even if it's his wife amassing canned lentils.

Turns out, our local health food store sells them too, as does the our local supermarket (in the health foods section; both sell the Eden Foods brands). Why hadn't I noticed? Ok, Camilla, let it go. On to the yummy recipe.

I was concerned that the lentils might be goopy (it afflicts many a can of black beans, too), so I gave the first can a test run at lunch, free of the critical gaze of both husband and son. To my delight, the lentils were pristine and sludge-free.

I made some quinoa, cooled it, then combined it with the drained rinsed lentils, a simple lemon-cumin dressing, and a crumble of feta. It was nearly effortless, and thanks to my quick cool of the quinoa in yonder freezer, came together in no time flat (about 30 hands-free minutes). Head to the health food section of your supermarket and seek out canned lentils; it will inevitably lead to many quick, delicious, and very healthy meals!

Quinoa and Lentil Salad with Feta

1 cup quinoa
2 cups water
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tsp ground cumin
1 15-oz can lentils, rinsed and drained (e.g., Westbrae Natural)
4 green onions, thinly sliced
1 small cucumber, peeled, seeded, and diced
3/4 cup crumbled feta cheese
Fine sea salt and freshly ground black pepper

1. Combine the quinoa and water in a medium saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 12 to 14 minutes, until all of the water is absorbed. Drain and run under cold water.
2. Whisk the lemon zest, lemon juice, olive oil, and cumin in a large bowl. Add the rinsed quinoa and remaining ingredients and gently toss to combine. Generously season with pepper and salt. Makes 6 to 8 servings.

Vegan Version: Simply leave out the feta cheese

Vegan Whole Wheat-Flax Pancakes

2011-03-29T09:40:00.000-05:00

I woke up sleepy this morning from staying up to watch the Top Chef All-Stars finale; it was worth it. I thought this was the best finale of all the seasons. I was happy Richard won, but--and I never would have guessed this at the beginning, or even in the middle of the season--I ended up rooting for Mike.

That the Bahamas were for the finale location struck an ironic chord, as it was the setting for my own week of food survival a decade ago. Here's the story in a nutshell.

I was dating a guy (let's call him Chester). Chester's aunt was getting married in the Bahamas on New Year's Eve. Chester invited me along. His parents would pay for the lodging--a huge deal for a poor graduate student (me)--and I would pay for the flight. Whoo-hoo! I spent the remainder of my fall semester in Indiana dreaming of white beaches, warm breezes, crisp linens, and posh digs. And food. Gorgeous, tropical food, the very antithesis of singleton -on-a-budget food. I could hardly contain my excitement.

Fast forward to Long Island, Bahamas several months later. I'll gloss over the hour-long, projectile vomit-inducing seaplane ride from Nassau to the remote island, the shabby "resort" (owned by the groom's family and located on the beach-less side of the island), the chilly, gloomy rooms, the polyester bedspreads, my waning relationship with Chester, and Chester's choice to spend most of his days and evenings on the island playing bridge with his elderly aunts. As this is a food blog, I'll focus on the food; more precisely, the lack of food.

No lush fruit. No fresh seafood. No tropical drinks. No exotic nibbles. No dining al fresco to the beat of Caribbean music. Instead, canned food, dried milk, dried eggs shipped weekly from the main island, a dim, dreary cafeteria, and heavy German cuisine. And German pancakes. Leaden, German pancakes

The German pancakes were not mandatory, but they were my only means of survival. Meals followed a strict twice a day schedule: breakfast from 7 to 9 am, dinner at 6 pm. No meals, no snacks, no scraps between 9 and 6, and no stores on the island to buy a single candy bar. I tried gluey muesli and fruit cocktail for days one and two , but felt faint with hunger by 11 o'clock. To make matters worse, Chester's extended family was oblivious to all matters stomach- and palate-related. So day in and day, out, I ate my cheerless pancakes and drafted "Dear John" (make that "Dear Chester") letters.

Suffice to say, I've eschewed German pancakes (and bridge players) ever since. Now my idea of a perfect holiday is as simple as a Saturday morning spent eating a plate of healthy, but not not heavy, whole-grain pancakes--served after 9 am, thank you very much--accompanied by fresh fruit and two very handsome men (one big, one small).

Vegan Whole Wheat-Flaxseed Pancakes
*Makes about 1 dozen medium pancakes

1-1/2 cups white whole wheat flour
2/3 cup wheat bran
1/3 cup ground flaxseeds (also called flaxseed meal)
2 tbsp maple syrup, brown rice syrup, or agave nectar
1 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
2 cups plain or vanilla nondairy milk (you can certainly use regular milk, too)
Vegetable oil for cooking

Assorted fresh fruit (whatever is in season), cut into bite size pieces
Maple syrup or agave nectar for serving

1 In medium bowl, whisk the flour, bran, flaxseed baking soda, and salt. Add soy milk and stir until thoroughly combined.
2. Lightly brush a large nonstick with oil. Heat over medium heat until hot but not smoking.
3. Pour 1/4 cup batter per pancake onto griddle. Cook 3-4 minutes until bubbles appear and pop on surface. Flip pancakes, then turn off heat and let pancakes continue to cook in pan 2-3 minutes longer until pancakes are cooked through. Transfer to a plate to keep warm. Repeat with remaining batter, oiling skillet each time. Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with fruit and maple syrup or agave nectar (since I'm not vegan, I like mine with some Greek yogurt, too).

Quick Kale & Quinoa Minestrone

2011-03-27T21:16:00.000-05:00

We have had some beautiful 80-degree days of late, and while I am loathe to look a gift-horse in the mouth, I've nevertheless been longing for more mild weather before plunging headlong into summer. Call me crazy, but summer in March is a bit much.

My wish came true. I opened the back door to feed kitty and was greeted by cool, gray morning, hovering in the mid-50s; I could have sworn I was transported back to my beloved SF Bay Area. After swearing off soup but a few days before, I found myself pulling out a pot around mid-day for a quick batch of minestrone.

I had a bag of pre-washed, pre-cut kale in the refrigerator, which inspired me to make an improvised minestrone. Kevin seemed particularly pleased to see the kale head into some soup (I had made a cucumber, apple and kale "smoothie" days before that sent him out the door in haste). Quinoa made its way into the pot in place of traditional pasta; it's such an easy swap or addition and makes for a really filling and delicious soup.

Some no-knead bread, baked the day before, was waiting for a dunk in some soup. It didn't have much of a wait; the soup was ready for ladling into bowls in under 30 minutes. Enjoy!

Quick Kale and Quinoa Minestrone

Makes 6 big servings

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa
8 cups reduced-sodium vegetable broth
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Place half of beans in a small bowl and coarsely mash with a fork. Stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

KitchenAid Win

2011-03-23T08:53:00.000-05:00

I won the video/recipe contest for KitchenAid's Happiest Holiday Recipe Challenge--$7500 in KitchenAid appliances!

Here is my winning recipe:
Orange-Scented Christmas Pavlova with Fresh Fruit

Meringue
6 large egg whites, room temperature
1-1/2 cups granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon vanilla
1/4 cup boiling water

Toppings:
1 cup heavy cream

1 tablespoon granulated sugar
1 teaspoon finely grated fresh orange zest

1/2 teaspoon orange flower water (optional)

3 cups assorted fresh fruit (I like to use segmented oranges, kiwifruit, and berries)

(1)Preheat oven to 350°F. and line a large baking sheet with parchment paper.

(2) In the bowl of a KitchenAid stand mixer, beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed about 30 seconds until just combined. Add boiling water and immediately switch beaters to high speed; beat 2-4 minutes, or until mixture forms stiff, glossy peaks.

(3) Spread meringue mixture onto prepared sheet and shape into a 9- to 10-inch circle with a spatula. Bake 10 minutes, then reduce temperature to 200°F. and bake 45 minutes more. Turn off oven and let Pavlova stand in oven 2 hours until cooled (you can make the meringue a day ahead—great during busy holiday times).

(4) In the cleaned bowl of the KitchenAid stand mixer, beat the cream, sugar, orange zest and orange flower water until it holds soft peaks. Spread over completely cooled meringue. Mound fruit on top of whipped cream. Makes about 10-12 servings.

Sweet Potato & Spinach Curry with Naan (easy!)

2011-02-08T10:32:00.001-06:00

I've been eating far too much cake the past week. It's all in preparation for my new microblog (!) coming out in a few months. I'll share more soon. I've been giving away as much cake as I can, and limiting my consumption to "test bites," but in sum, it's still a lot of cake. If you are reading, and live nearby, will you please take some cake? I am very serious. My neighbors, and certainly my husband and Nick, are weary of cake. Nick watched an episode of Sid the Science kid this morning on PBS wherein it's Sid makes a birthday wish to eat cake all day, every day. Nick quipped "He'll be sorry."

In the meantime, sweet potato curry. On naan. It's quick. It's easy. It's delicious. And best of all, it's not cake. Ward off the chills, and dive in headlong, as this easy curry will warm you through and through.

Sweet Potato & Spinach Curry
Makes 4 servings

1 tbsp vegetable oil
1 large onion, thinly sliced
2 tbsp mild madras curry powder (more or less to taste)
1 5-ounce bag pre-washed spinach, roughly chopped
1 14-ounce can lite coconut milk
2 large sweet potatoes , peeled and cut into 1-inch chunks
4 small purchased naan breads (or 2 large, halved) halved & warmed (or make: whole wheat naan)

1. Heat the oil in a large saucepan over medium-high heat. Add the onion; cook and stir 7-8 minutes until golden and softened. Stir in the curry powder and cook and stir 30 seconds.
2. Add the coconut milk and sweet potatoes and cook until just tender, about 15-20 minutes. Add the the spinach and cook 1-2 minutes until wilted. Season with salt and pepper to taste. Serve with naan breads.

Dinner for the Lazy & Cold (Recipe: Gnocchi Al Forno with Spinach)

2011-02-08T09:27:00.000-06:00

Please forgive the brevity of this post, but in a sense, it fits the theme quick and simple theme of the accompanying recipe.

It's been cold--COLD--in Texas this February, and no, I don;t mean 50 degrees. I'm talking icy, single digit mornings, and bleak, gray days in the teens. But since the months of extreme heat and summer salads are not far away, ("summer" lasts at least 6 months of the year in these parts), I'm reveling in warm, cozy--but still quick--comfort food.

Inspired by the whole wheat gnocchi I found, ordered, and subsequently loved (both the Gia Russa whole wheat & sweet potato and the Racconto whole wheat and potato), I put together this bubbly, super-easy dish. It tastes indulgent but is in fact packed with great-for-you goodness.

If you are so inclined, you can add additional vegetables to the marinara mixture. Heat a bit of olive oil in a large skillet and saute some mushrooms, onions, bell peppers, eggplant, fennel...you get the idea. It's a good way to clear out the vegetable bin in delicious fashion.And of course, you can vary the cheese to your heart's content (goat cheese and lowfat ricotta would be great alternatives to the Neufchatel)

Gnocchi Al Forno with Spinach

1 pound package ready-made gnocchi (regular or whole wheat gnocchi)
1-1/2 cups marinara pasta sauce (preferably a thick and chunky one; I like Newman's Own)
4 oz fresh, pre-washed spinach, roughly torn
1 8-ounce package Neufchatel (1/3 less fat cream cheese)
1/2 cup freshly grated Parmesan cheese

1.Preheat broiler. Position oven rack 6 to 8 inches from heating element.

2. Cook the gnocchi according to packet instructions and drain. Meanwhile, heat the marinara sauce in a large saucepan over medium heat until it just bubbles. Remove from heat and stir in the spinach. Cover and let stand 3-4 minutes to wilt spinach slightly.

3. Stir in cooked gnocchi, then transfer to an 9- or 10-inch pie plate or baking dish. Spoon blobs of Neufchatel over. Sprinkle with Parmesan. Broil 2-3 minutes until cheese is golden-brown and mixture is bubbly. Makes 4 hearty servings.

French Fries are the Devil...& other Silliness (recipe: Awesome Oven Fries)

2011-01-26T16:00:00.004-06:00

On occasion--and more times than I typically care to admit--the inspiration for my cooking, in general, and posts, in particular, generates from utter randomness. Case in point: a silly video (originally posted on Facebook by my friend, and fellow blogger, Julie @ Peanut Butter and Julie) and thick-cut oven fries.

Like many other days, I spent the day divided--hovering over my computer one moment, my stove the next, conjuring and tweaking recipes for one project or another--without any thought of food that might actually be suitable for an evening repast. Fortunately, I took a break to procrastinate and check my Facebook page. It was there I spied a post from Julie. A video post. I clicked. I watched. I laughed to the point of tears. And I found inspiration for dinner.

It all came from a mention of french fries (namely, that they are the devil), which set my mouth watering while simultaneously reminding me that I had a 10-pound bag of russet potatoes in the pantry awaiting transformation.

I love a good french fry, and I can say the following with a (relatively) pure heart: I think oven fries can be even better.

I say "can be", because I have had some kicking deep-fried french fries (Balthazar in New York! Turns out they are Bobby Flay's favorites, too. Shucks.). But most french fries come no where close to Balthazar, whereas a batch of good oven fries can be near-perfection: crisp outside, fluffy inside, with the added bonuses of being easy-to-make (far lower risk of burning the kitchen to cinders in comparison to deep-frying) and not only lower in fat and calories but healthy, too (e.g., did you know that potatoes are really high in vitamin C? Munch on that).

These yummy fries will make you smile, even more so if you begin the meal preparation by watching the hilarious video that inspired it all.

Josh Groban Sings Kanye West Tweets (Watch and laugh; you won't be sorry)

Postscript: It struck me that I should add that I didn't just eat french fries for dinner (not that I'm above that). I cooked up some chicken apple sausages, too. Sometimes the side makes the choice of main easier for me.

Awesome Oven Fries
I have an assortment of fancy sea salts (gifts from Mom and others) in my pantry, so I decided to break open a new jar (black sea salt to be precise--wow!) and use some as a finishing salt to the fries. A delicious addition in case you have likewise been gifted with fancy salts.

4 large russet potatoes (scrubbed if leaving skins on)
2 tbsp olive oil
1-1/2 tsp salt ground
Optional: 1 tsp spice of choice (e.g., cumin, ras el hanout, curry powder, Garam Masala, you name it)
Optional: fancy schmantzy flaked sea salt , to serve

Preheat oven to 4ooF. If desired, peel the potatoes. Cut the potatoes into long French fry shapes about the thickness of your little finger. Rinse under the cold tap and pat dry with a clean dish towel.

Spread the fries on a large non-stick baking sheet and toss with the olive oil and regular salt. Place them flat in a single layer -use two trays rather than overcrowd one (otherwise, they will steam--still tasty, but not brown and crisp).

Roast for 45-50 minutes, turning now and then with a spatula. When cooked they should be golden brown and crisp with a light fluffy center. If desired, scatter on fancy sea salt to serve. Makes 4 to 6 servings.

Toasted Quinoa Porridge

2011-01-23T21:32:00.001-06:00

Many of you may already know about making quinoa for breakfast, but just in case it has missed your radar (or even if it's been awhile since last you made it), consider this post a gentle reminder.

I was in recent need of such a reminder myself. Last week was my birthday--a happy, quiet day, and one that was sunny and bright after several days of wicked cold and gloomy skies. Kevin had asked if I wanted something over-the-top to start the day, but I wanted to save the extravagance for dinner (or more precisely, dessert: I'm a firm believer in making one's own birthday cake to ensure one gets exactly what one wants. This year: red velvet cake).

Despite the streaming sunshine, it was still chilly, and given that I had taught my usual 6 am exercise class, I was (as usual) famished (verging on grumpy; Kevin has labeled these my "low blood sugar alert moments" I think he would add several exclamation points to that). I ate a banana (following firm but loving instruction from said husband to "eat this NOW"), perused the pantry, and decided it was the perfect morning for a warm, cozy bowl of quinoa porridge. It had been months since I'd had last made some.

In short, it set the stage for a perfect day. No need to wait until your birthday to try it. Enjoy!

Toasted Quinoa Porridge

This is such a great power breakfast. Quinoa is a superfood, high in protein, so you stay happily satisfied for hours. Best of all, it is a quick and easy bowl-full of cozy on a cold winter's day.

Makes 2 servings

Total Time: 30 minutes

1/2 cup quinoa, rinsed

1-1/4 cups regular or non-dairy milk, divided

1 cup water

1/2 teaspoon ground cinnamon

Pinch of sea salt

dried or fresh fruit

drizzle of agave nectar, honey, or maple syrup

1. Heat a medium saucepan over medium heat. Add the quinoa. Cook and stir 3 minutes until toasted and fragrant.

2. Stir in the 1 cup milk, water, cinnamon, and sea salt.

3. Bring to a boil, then reduce heat to low.

4. Cover and cook about 25 minutes, stirring occasionally heat until the porridge is thick and grains are tender, about 25 minutes. (Add a small amount of water if needed if the liquid has dried up before it finishes cooking).

5. Serve, drizzled with some of the remaining 1/4 cup milk, and fresh or dried fruit, and 1 tsp agave nectar per serving.

Slow-Cooker Hearty Borscht

2011-01-12T16:31:00.000-06:00

Apologies for the short post today. But I am trying to keep to my pledge (to myself and all of you--how I assume a lot about the number of readers I have with my use of "all" :)) to post more often and regularly, even on busy days. Today is one such day. In addition, I was longing to curl up in a blanket with a good book and eschew all deadlines because it is so darn cold here today--17 degrees when I left to teach my 6 am class, to be exact. It's warmed up to 38, which, although balmy for January in Maine, is arctic in East Texas.

Lucky for me, I had borscht.

I've never made borscht before now, but I have been holding on to a recipe card--one of those sample recipe cards that appears in the mail on occasion to advertise a binder collection of cakes, cookies, home-style this or that, or in the case of this particular card, slow cooker soups and stews. I 'm not altogether certain of my reasons for saving the card. Kevin happens to despise beets in all forms, so I couldn't have kept it in hopes of making a hearty, healthy family repast. It's more likely I had been reading about superfoods--beets are---and thought it would be a cheap, easy, and delicious (I do not share Kevin's convictions of the humble beet) bowl-ful of goodness.

Five years later, I my instincts proved correct.

After some adjustments to the original recipe, I threw this together in the slow cooker in about 15 minutes, then cooled it, and tucked it in the far recesses of the refrigerator in anticipation of lunch today. I couldn't wait; still freezing from my morning antics, I heated my first bowl at 10:15. I've been hovering over and slurping from multiple steaming cups the rest of the day long. Why have I not made this sooner? The ruby broth is earthy, slightly sweet, and utterly restorative. I swear that my lingering sniffles have abated and my thoughts seem clearer. I may be able to leap tall buildings in a single bound by this evening.

I planned to freeze half the soup, but no longer. I cannot wait to eat more tomorrow.

Slow-Cooker Borscht with Potatoes & Dill

2 pounds red beets, peeled and halved
3/4 pound russet potatoes, peeled and halved (about 2 medium-large potatoes)
1 large yellow onion, ends trimmed, peeled, quartered
5 cups vegetable broth
3 tbsp canned tomato paste
3 cups very finely shredded green cabbage(feel free to use pre-shredded coleslaw mix to save time--I did)
1-1/2 tbsp dried dill
1 tablespoon red wine vinegar
1-2 tbsp fresh lemon juice
Salt & pepper to taste

Optional garnishes:

plain Greek yogurt (or Tofutti Sour Supreme)

chopped flat-leaf parsley

hard-cooked eggs, peeled and chopped
lemon wedges

Put beets, potatoes, onions, broth and tomato paste into a slow cooker and cook on high heat for 4 hours or low heat for 8 hours. Working in batches, carefully transfer half of soup solids to blender and purée until smooth; return to slow cooker. Add cabbage, stir well and cook on high for 45 minutes. Add dill, vinegar, lemon juice and salt & pepper to taste. Ladle soup into bowls and top with the garnishes of your choice (yogurt, parsley, eggs, lemon wedges). Makes 8 heart servings.

Whole Wheat Maple Pumpkin Bread w/ Hazelnuts/ VIDEO, TOO

2011-01-06T10:09:00.002-06:00

Pumpkin Bread Video

I realize I will get no sympathy from my east coast friends by complaining of the 70-degree weather we experienced here in Texas yesterday, so instead, let me simply extol the gorgeousness of today: sunny, clear, and, at present, a cool 49 degrees. I started the day with a brisk walk at 6 am with my friend Lindsey, and now, with Nick off to school, I'm cozy at my computer in my favorite fleece (the same fleece that had me sweltering bu 8 am only yesterday).

Adding to my sense of snug is the pumpkin hazelnut bread I've been nibbling. I made a double-batch pre-Christmas and froze one of the loaves. I forgot it's existence until this morning, when I spied it during my vain search for frozen chicken breasts (a misguided attempt to plan ahead for dinner).

Hooray for forgotten treasure! If you have a few cans of pumpkin lying around from the past months of holiday baking, give this a try. It's not too sweet (the only sweetener is maple syrup), but will still satisfy residual post-holiday cravings for something sweet. And it's very versatile. For starters, any other liquid syrup sweetener can be used in place of the maple (I know, maple is a but pricey). Think brown rice syrup, agave, or honey. Second, if you have white whole wheat flour on hand, you can use two cups of it in place of the 1 cup regular whole wheat flour + 1 cup all-purpose flour.The spice options are wide open: I like the simplicity of all-cinnamon in partnership with maple (1 tbsp of the former may sounds like a lot, but it is not too strong--the flavor is mellow and true), but you can spice it any which way. And finally, the hazelnuts may be skipped, replaced with other nuts, or subbed for dried fruit.

Happy baking!

Whole Wheat Maple Pumpkin Bread with Hazelnuts

Makes 12 servings
Preheat oven to 350°F
9x5-inch loaf pan, sprayed with nonstick cooking spray

1 cup whole-wheat flour
1 cup all-purpose flour
1 tbsp ground cinnamon
1-1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup pure maple syrup (or honey, agave, or mild molasses)
1 cup solid pack unsweetened pumpkin
1/2 cup vegetable oil
2 large eggs ( to make vegan, use the equivalent of 2 egg replacers)
1 tsp. vanilla extract
1/2 cup chopped hazelnuts, toasted

In a large bowl, whisk the flours, cinnamon, baking powder, baking soda, and salt in large bowl.

Add the maple syrup, pumpkin, oil, eggs, and vanilla, stirring until just blended (do not overmix). Gently fold in the hazlenuts.

Spread into prepared loaf pan. Bake 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool on rack 5 minutes,

then unmold, and cool on wire rack; or transfer to serving platter, and serve warm.

Top Chef Desserts Viewer Quickfire/ Key Lime Lollies

2011-01-05T14:18:00.001-06:00

Forgive me tooting my own horn, but in my absence for the past two months, I neglected to share that I was selected as one of the top three finalists in the Top Chef Desserts Quickfire Challenge! It was extra-exciting because one of the other finalists was my beautiful friend, fellow blogger, and baker extraordinaire Julie Hession at Peanut Butter & Julie.

I won't give away who won (hee hee)--watch the video and see. Sherry Yard (pastry chef genius--think Wolfgang Puck's restaurants, several award-winning cookbooks, and one of the Top Chef Desserts guest judges) is a hoot--it's so exciting watching her make (and eat!) our recipes. Click below to see. And further down you'll find my recipe, Key Lime Lollies. I ate a half dozen of them in the testing process--without regret.

VIDEO: Sherry Yard Makes Top 3 Finalists' Recipes

Key Lime Lollies

Graham Cracker Toffee:

15 graham cracker squares

1/2 cup unsalted butter

1/2 cup packed light brown sugar

1/8 tsp salt

Lollie Filling:

2 8-oz packages cream cheese, room temperature

1 cup confectioners’ sugar

2 tsp finely grated Persian lime zest

3 tbsp key lime juice

1 tsp vanilla extract

24 lollipop sticks

Coating:

3 cups white chocolate chips

2 Tbsp finely grated Persian lime zest for garnish

Toffee: Preheat oven to 350F. Line a rimmed baking sheet with foil. Arrange graham crackers close together in a single layer. Combine butter, brown sugar, and salt in small saucepan; cook 1-2 minutes until mixture is bubbling vigorously and appears foamy. Immediately spread mixture over graham crackers. Bake 10 minutes. Cool completely on sheet. Place in plastic zipper-top bag and coarsely crush.

Filling: In a large bowl, beat the cream cheese, confectioner’s sugar, lime zest, lime juice, and vanilla with an electric mixer until blended and smooth (stop to scrape down bowl 1-2 times). Reserve 1/4 cup crumbled toffee; fold remaining toffee into filling.

Using a #40 size cookie scoop, scoop balls onto foil-lined cookie sheets (mixture will be soft). Place in freezer 15-20 minutes to firm up, then roll into balls. Stick a lollipop stick into each ball. Freeze at least 30 minutes more.

Coating: Finely crush the reserved 1/4 cup toffee. In the top of a double boiler, melt the white chocolate chips. Holding lollipop stick, dip each lollipop in white chocolate to coat, tapping off excess. Place upright in glasses or stick in flower foam (set atop baking sheet) and garnish with a tiny bit of the reserved 1/4 cup toffee and pinch of lime zest. Place in the refrigerator to set up. Makes 24 lollies.

Lemony Mixed "Greens" Soup (Spinach, Green Onions, Parsley & Peas)

2011-01-05T13:54:00.001-06:00

Eek! Two months since my last post? Say it isn't so. Yes, there's been promotion duties for my 750 Muffins Book, and then a looming (but no longer!) deadline in mid December for my next book, and Thanksgiving, Christmas, and the general activities required to keep one's house from turning into a complete hovel.

But it's a fresh new year, so be gone excuses, and on with the cooking. I've been infatuated with the Green Smoothie Revolution book I bought last fall. I've been stuffing spinach into my smoothies since I was in graduate school; slurping my vegetables just works for me and typically gets me off to a good start, even when I awake bleary, groggy, cranky, or all of the above.

I always regarded my blueberry-spinach smoothies a tad odd (until I learned, years later thanks to the world of blogging, that I was not alone), but my little concoction is milk-toast compared to some of the concoctions in G-S-R.

But the ones I've tried have been really good, and I've been adding fruits and vegetables that I hadn;t before considered as smoothie-worthy. Like Romaine lettuce, parsley, celery, and cilantro, all of which are refreshing and delicious in the right combination with different fruits. I should, as caveat, mention that I use the book for recipe ideas mostly; I took the introduction with a grain of salt (I'm not willing to stop cooking all my food. Doing so would make me a professional not-cook). Further, some of the recipes are truly nutty (e.g., (1) "Colon Surprise Pudding." I, for one, do not like surprises where my colon is concerned; and (2) Probiotic Guacamole Spread (made with--I do not kid--sauerkraut). But the great majority of recipes are inspiring and delectable.

This morning, however, I simply wasn't game for a smoothie. I could have used it; I was decidedly cranky. But it was chilly and I was shivery from the shower--sipping my breakfast through a straw did not appeal.

So I cooked my smoothie for lunch.

This is a very flexible recipe, made with what I had on hand, which means you can tweak it, too, based on what you've got. I do recommend keeping the peas; even if you typically avoid them. They add sweetness and a velvety texture to the soup. And forgive me for going all Martha Stewart on you, but, for heaven's sake, don't use bottled lemon juice. I’m all for using a smidge of bottled lemon juice in a pinch for a wide range of recipes, but it just won’t taste right here. If you don’t have a spare lemon or two, add a bit of vinegar (start by the teaspoon-ful) instead for the acid. I offer no promises for what this soup will do for your colon, but it does wonders for your palate and state of mind.

Lemony Mixed "Greens" Soup (Spinach, Green Onions, Parsley & Peas)

1 cup chopped green onions (about 1 bunch)
2 tbsp olive oil
6 packed cups pre-washed baby spinach leaves

5 cups vegetable or chicken broth (plus, if desired, additional to thin soup)
1 16-oz bag frozen green peas
4 peeled garlic cloves (no need to chop)
2 tsp dried basil
1 tbsp finely grated lemon zest
roughly 1 cup flat-leaf parsley leaves (just lop off top of 1 bunch parsley)

2 tbsp fresh lemon juice

1/4 cup low- or non-fat Greek yogurt (vegan option: use Tofutti Sour Supreme)

In a large saucepan set over medium heat, cook the green onions in the olive oil stirring, until softened, about 4-5 minutes. Stir in spinach, broth, peas, garlic, basil, and lemon zest. Simmer soup 10 minutes. Remove from heat and stir in the parsley.

In a blender, purée soup in batches until smooth, adding additional broth to thin to desired consistency. Return to saucepan and whisk in lemon juice and yogurt (off the heat--yogurt will curdle if soup is reheated). Generously season with salt and pepper to taste. Serve with dollops of yogurt, if des. Makes 4 servings.

Vegan Muffins--Review & Interview

2010-11-05T16:29:00.000-05:00

A big thank you to Nicole at the vegan blog A Dash of Compassion for her review of my new muffin book as well as the interview she had with me about vegan baking. Here are links to the two posts:

The Best of Vegan Muffins

Q & A with Camilla Saulsbury

Autumn Slaw with Fennel, Apple, & Cider Dressing

2010-10-23T08:20:00.000-05:00

Happy Friday, everyone!

I'm short on words today: my in-laws are en route for a short visit, I have a cook-off in Houston tomorrow, this weekend is Kevin's birthday, and I am behind in my work. It's the perfect equation for writer's block. And grumpiness. And panic. It's particularly frustrating, as I do have a recipe I'm excited to share. I was tempted to quip little more than "here it is; back to vacuuming," but the star of the recipe--cabbage--deserves better.

In fact, that's the point of this recipe: give cabbage its due. The sweet, crunchy, cruciferous vegetable endures all manner of injustices, ranging from overcooking to the point of stinky slime, to near-death by drowning in slaws. BBQ joints in my adopted state of Texas are notably guilty of the latter malfeasance. At the risk of being tarred, feathered, and run out of town, I contend such slaws are more appropriately named slops.

So here's a slaw worthy of it's gorgeous star. Quick, easy, gorgeous, and loaded with (my) favorite fall flavors: fennel, cranberries, apple, and more apple in the form of an easy cider dressing. Oh, and, ahem, bacon and blue cheese. You can leave these out (why?) and it's still very delicious. It's a perfect side dish to, well...just about everything, in my humble opinion (a certain husband might argue for more restraint). Narrowing the field, it's particularly good with pork or grilled tofu, or in a solo heap for lunch the next day, thank you very much.

The dust bunnies beckon. Cheerio!

Autumn Slaw with Fennel, Apple, and Cider Dressing

This is easily, and deliciously vegan-ized: simply leave out the bacon and blue cheese. There are plenty of bold flavors, so you won't be missing out :)

Makes 6-8 servings

Dressing:
1/4 cup apple cider vinegar
2 tbsp olive oil
2 tbsp apple cider or apple juice
1 tbsp honey
1 tsp Dijon mustard
1 tsp salt
black pepper to taste

Slaw:
4 green onions, chopped
1 medium fennel bub, trimmed, thinly sliced (reserve fennel fronds)
1 medium Granny Smith apple, cored, thinly sliced or julienned
6 cups shredded red/purple cabbage
1/3 cup dried cranberries
1/3 cup crumbled blue cheese
1/4 cup cooked bacon pieces
2-3 tbsp chopped reserved fennel fronds

Dressing: In a small bowl, whisk the vinegar, olive oil, apple juice, mustard, salt, and pepper to taste.

Slaw: In a large bowl, combine the cabbage, fennel, apple and cranberries. Add the dressing, tossing to coat. If serving right away, stir in the blue cheese, bacon, and fennel fronds. Otherwise, chill for 1-2 hours and add the cheese bacon and fronds just before serving.

Vegan Option: leave out the blue cheese and bacon. If desired, add 1/3 cup chopped toasted pecans, almonds, or walnuts.

Chocolate Black Bean Power Bars (No-Bake, Vegan, & Easy--Allergy Free Option)

2010-10-18T15:15:00.016-05:00

Meet your new favorite homemade chocolate power bars! Here's why you will want to make these:

*Chocolate! (real cocoa powder and (optional) bittersweet chocolate!)
*Cheap!
*Yummy!
*Good amount of protein (hard to accomplish in homemade bars without adding fake-o powders)
*No added sugar
*No nuts or soy
*Extremely fast to make
*Extremely easy to make
*Vegan
*Super-Nutritious (omega-3 fatty acids, high in antioxidants, high fiber, good source of protein)
*Allergy-free/Gluten-free option!

Do I have your attention?

It's no secret that I like to dabble in the making of homemade protein and energy bars. Given that I workout like a maniac and am always hungry makes power bars an indispensable part of my daily diet. Additionally, my weight-lifting, English professing husband likes to eat them post-workout or pre-class, and Nick-Nack thinks Lara Bars are almost as good as candy. But the high cost and/or whack-o ingredients of so many ready-made bars makes me crazy.

I've tackled homemade versions of Lara Bars and Clif Bars with success, but protein bars are tricky. How to get a decent amount of protein without the high cost and artificial of flavored protein powders?

The answer was in my pantry: Black Beans. I know, I know, you've likely seen one of the many black bean brownie recipes floating around the web. You may have tried them. The experience was likely followed by disappointment, nausea, and a walk to the garbage disposal. I've made one or two edible versions, but they were not worth making again: they looked great, but tasted dreadful. The texture is particularly off, and I think the problem is the baking of the beans, which yields a leaden consistency reminiscent of modeling clay.

With that in mind, the solution presented itself: nix the baking. My favorite homemade energy bars are Lara bars, which are simply molded from fruits and nuts. Why not do the same with the black bean mixture. I grabbed the food processor and beans and set to work.

Unsweetened cocoa powder was a must; in went 1/2 cup Next up sweetness: I considered honey or agave, but went instead with some very ripe banana, raisins (any dried fruit will work), and stevia-based sweetener (e.g. PureVia or Truvia). The banana also adds moisture to the recipe.

To give the bars texture, I turned to two of my favorite "fillers": ground flaxseeds and toasted wheat germ. Each adds some protein as well as fiber and toasty flavor. I opted against nuts, since they are pricey, and also to make these bars accessible to those with nut allergies (such as my sister). If you anted to add more protein and texture, though, you could knead in some chopped ones to the finished "dough".

Finally, added flavor: a hefty dose of vanilla and an optional topping of bittersweet chocolate. You can certainly skip the chocolate, but it's only a teeny tiny bit and it elevates the bars from very, very good to great in one fell swoop.

Making a gluten-free version of the bars was simple: I used finely ground gluten-free oats in place of the wheat germ. By replacing the wheat germ with oats, these bars become allergy free. Whoo-hoo! Bob's Red Mill makes gluten -free oats (these are the easiest to find in stores and via mail-order).

Simply grind about 1/2 cup whole GF oats in the food processor before you add the other ingredients. Second, check on the label to make sure your vanilla is GF (McCormick's Vanilla, for example, is easy to find and gluten free--labeled so on all of their packaging). Finally, if adding the chocolate, use GF chocolate chips. Enjoy Life makes some very tasty chips, but also check the packaging of other brands: More and more brands are labeling their products to indicate that they are gluten-free, so check the packaging.

A few notes about the ingredients:
(1) Unseasoned Black Beans: by "unseasoned" beans, I simply mean avoid beans seasoned with chili powder, jalapenos, etc. I don't mean salt-free. You'll rinse away most of the salt when you rinse the beans, and the little bit of salt is need to bring out the flavor of the chocolate

(2) Wheat Germ: You can use raw wheat germ, but I would toast it in the oven for a few minutes. The toasted flavor adds a lot to the bars

(3) Ground Flaxseeds: If you are new to flaxseeds, you can easily find the pre-ground ones in most grocery stores these days, so no need to grind them yourself!

(4) Banana: The riper your banana, the sweeter it will be, so save those almost black ones for these bars! (see my note in recipe below about using pumpkin in place of banana)

(5) Vegan Chocolate Chips: if you are interested in keeping these completely vegan, double check the ingredients list of your chips: most bittersweet (not semisweet) chocolate chips are dairy free, or you can also find vegan chocolate chips (e.g., Sunspire) in the health food section of the supermarket

(6) Stevia-Based Sweetener: I don't like the taste of pure stevia; I prefer the stevia-xylitol blends, such as Truvia (i know, they sound artificial, but they are not). But if you like pure stevia, you can certainly use it here.

Chocolate Black Bean Power Bars (No-Bake)

Nutrition: Using Nutrition Data calculator, 1/8th of the recipe (1 bar) has 161 calories, 8.5 grams protein, 8.3 grams fiber, an 6.8 grams of sugar.

1 15-oz can unseasoned black beans, drained and rinsed
2/3 cup mashed, very ripe banana (about 1 medium) (see note below about using pumpkin--even better!)
1/2 cup unsweetened cocoa powder (not Dutch process)
1/3 cup (packed) raisins
2 tsp vanilla extract
9 packets stevia-blend powder packets (e.g. TruVia or PureVia)
1/2 cup toasted wheat germ (e.g., Kretschmer brand) (see my Gluten-Free Option below!)
1/4 cup ground flaxseed
Optional: 2 tbsp bittersweet chocolate chips

Process the beans, banana, cocoa powder, raisins, vanilla, and stevia in a food processor until very smooth. Add the wheat germ and flaxseed. Pulse until mixture is well-blended and comes together to form a dough. Transfer mixture to a cutting board. Shape into a log and cut into 8 equal pieces.

Variation: Pumpkin Dried Cranberry
Ok, this is an update (adding a day after my original post). I was suddenly inspired to try one of my very favorite ingredients, pumpkin, in place of the banana in the recipe. I also used dried cranberries in place of the raisins. This is now my favorite version! You'll love it, it's even better than the original, the pumpkin is perfect.

Variation: Gluten-Free/ Allergy-Free Chocolate Black Bean Power Bars
Prepare recipe as directed, but replace the wheat germ with 1/2 cup finely ground oats. To make the oats, grind about 1/2 cup GF rolled oats in the food processor before adding the other ingredients. Use gluten-free vanilla and gluten-free chocolate chips.

Storage: Individually wrap bars in wax paper, then place in zipper top plastic bag. Store in refrigerator 3 days, or ffreeze up to 1 month (I prefer the freezer; they defrost in about 30 minutes t room temperature).

Make Power Truffles: Prepare as directed. Cut one (or more) bar into 8 equal pieces; rollinto balls. Leave plan or dollop with a bit of melted chocolate.

Optional Chocolate Topping:
If desired, place the chocolate chips in a sandwich size plastic bag (do not seal). Microwave on HIGH 1-2 minutes, stopping to squeeze occasionally, until melted. Push melted chocolate towards one corner of bag. Snip off small tip at the corner and pipe chocolate over bars. Chill about 15 minutes to set chocolate. Wrap in plastic wrap and store in a sealed plastic storage bag. Makes 8 bars.

Goat Cheese-Stuffed Dates (1 minute, 2-ingredient dessert perfection--vegan option)

2010-10-15T15:57:00.001-05:00

I'm mad for cheesecake. Mad. I catered cheesecakes for several years back in my twenties. It was merely a ruse to sample a lot of cheesecakes.

But cheesecake fiends need to consider their physical health as much as their mental health, which is why I am thrilled to share my modern take on the perfect cheesecake dessert: goat-cheese stuffed dates. Two ingredients. No added sugar. 1 minute of prep. Bliss.

You have no excuse not to make these at once. Here's what you need:

*1 handful soft Medjool dates
*1 log mild, creamy goat cheese

Check and check.

Once home, remove three or four dates from the bag or package. Gently push out the pit (if not pitted) and open the date like a book. Now, open the goat cheese and spoon a heaping mound of goat cheese (a tablespoon-ish, depending on the size of the date and/or your love of goat cheese)
into the open date. To finish, press the date closed, allowing the goat cheese to peak through.

Now, I know my friend Chrissy, and other vegan friends, are reading this and thinking, "Hey, vegans like cheesecake, too!" I feel your pain.. And so they shall have their cheesecake and eat it too: stuff the dates with non-dairy cream cheese (e.g., Tofutti Better than Cream Cheese).

Admire your work, then eat. Resist the buckling of your knees. Repeat. Did I mention these are good for you, too? Repeat again.

Recipe: Bowl of Oatmeal Muffins

2010-10-06T21:10:00.002-05:00

More than a month ago, I mentioned my forthcoming book, 750 Best Muffin Recipes. It was due to come out at the end of August, but there was a mishap with a printer, and the date has been pushed back, and back, and back.

But at long last, it really is coming this Friday. Really and truly. All of the hard work is a distant blur of sleep deprivation and hair pulling...but also delectable muffin-making. It will be sweet relief to hold the book in my hands this Friday.

In the meantime, I'm holding one of my bowl-of-oatmeal muffins. It's from my breakfast muffins chapter, but oatmeal is too good to save for breakfast alone. Which explains (at least, in part) why I'm nibbling one at 9 o'clock at night as I type with my free hand. In case it needs mentioning, even persnickety eaters think they are tops. You may want to leave out the raisins for anti-raisineers (or capricious diners in your circle of friends and family--I'm not naming names).

Here's to fruition. And muffins. And oatmeal.

Bowl of Oatmeal Muffins

I love a warm bowl of oatmeal (preferably with ample amounts of brown sugar), but when I’m on the run, I like to have a batch of these muffins ready for packing into my bag. They require minimal mixing and cleanup, call for ingredients usually stocked in my pantry and are tasty yet healthful.

Makes 12 muffins

Preheat oven to 400°F (200°C)
12-cup muffin tin, lined with paper liners

1-1/2 cups all-purpose flour (or white whole wheat flour)
3/4 cup large-flake (old-fashioned) rolled oats (e.g., Quaker Oats)
1 cup packed dark brown sugar, divided
1 tbsp baking powder
1 tsp salt
3/4 tsp ground cinnamon
2/3 cup raisins (or any dried fruit you like--I actually used dried cranberries and snipped prunes this time)
2 eggs
1 cup plain yogurt
2/3 cup milk
1/2 cup vegetable oil

1. In a large bowl, whisk together flour, oats, baking powder, salt and cinnamon.
2. In a medium bowl, whisk together 3/4 cup (175 mL) of the brown sugar, eggs, yogurt, milk and oil until well blended.
3. Add the yogurt mixture to the flour mixture and stir until just blended. Gently fold in raisins.
4. Divide batter equally among prepared muffin cups. Sprinkle with the remaining brown sugar.
5. Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 3 minutes, then transfer to the rack to cool.

Tip
• Use any variety of dried fruit here, in place of the raisins. Dried cherries and dried blueberries are two of my favorites.

© Camilla Saulsbury, 750 Best Muffin Recipes. All Rights Reserved.

O & Co Giveaway--Winner!

2010-10-05T15:03:00.001-05:00

Hi all!

I used random.org to generate a winner and it's....Helena!

Helena, send me an email with your name and address so I can have O & Co send you your great prize.

More giveaways coming this month, everyone :)

Traditional Pumpkin Whoopies & Vegan Pumpkin Whoopies

2010-10-04T23:52:00.002-05:00

Happy Monday, everyone! I can hardly believe it's already day four of October, but I am savoring the changing leaves, cooler weather, and Nick's growing (and gleeful) anticipation of Halloween. His choice of costume keeps changing, but "scary dragon" is the choice du jour. However, when I told him, "No, we cannot make the costume breathe fire," he sighed and declared that he might have to be a rainbow instead.

I've spent most of the day editing, editing, editing, which was a happy state of mind and work today. I alluded to an upcoming book project a few posts back, and, because I'm terrible at keeping secrets, I can think of no reason to hold back on the subject.

It's a cake book. An easy cake book filled with delectable, easy-to-make, from-scratch (no mixes) cakes. Specifically, One Bowl Cakes. All of the recipes can be made with ease in ONE bowl, including pound cakes, single-layer cakes and loaves, Bundt cakes, layer cakes, and 9x13 sheet cakes. I'm really excited, but honestly, I'm getting tired of eating cake. I know, boo-hoo.I wish I could give each of you some cake. Seriously. In fact, if you are reading this in Nacogdoches, call me: I have cake for you.

So what is a husband to think when, in light a plethora of assorted cakes in the freezer, he comes home to find his wife making cookies? Not just cookies, mind you, but soft, CAKE-like cookies. I cannot tell you, as he said nothing, grabbed the New Yorker, and wandered off to read in the back yard. He's pretty great.

The cookies in question are pumpkin whoopies. Nick loved these last year and asked if we (he) could have them again. Yes and yes, doodle.

Besides, I wanted to test my vegan adaptation this time around, using flax eggs (fleggs) in place of the eggs and Tofutti Better than Cream Cheese in the filling. Let's face it, everyone should have access to pumpkin whoopies. The fleggs and tofutti worked beautifully; I could not tell the difference at all, they were every bit as scrumptious as my traditional version.

As you gobble these up, pat yourself on the back, as they are loaded with superfoods (pumpkin, whole grains, eggs or flax...alas, cream cheese filling does not qualify). Enjoy!

Whole Wheat Pumpkin Whoopies--Traditional or Vegan

3 cups white whole wheat flour (or 1-1/2 cups a-p flour + 1-1/2 cups regular whole wheat flour)
1 tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground allspice
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups packed brown sugar
1 cup vegetable oil
1 15-oz can solid pack pumpkin puree
2 large eggs
2 tsp vanilla extract

Filling:
2 8-oz packages 1/3-less fat cream cheese, softened
1 cup confectioners sugar
1 tbsp maple syrup or honey
Optional: 1/2 tsp ground cinnamon

1. Preheat oven to 350F. Lightly spray 2 cookie sheets with cooking spray, or line with parchment.

2. In a large bowl, whisk the flour, cinnamon, ginger, allspice, salt, baking powder, and baking soda. In a medium bowl, whisk the brown sugar, oil, pumpkin, eggs, and vanilla until blended. Add the pumpkin mixture to the flour mixture, stirring until just blended and smooth.

3. Drop dough by heaping teaspoons ( a small cookie scoop works perfectly) onto the prepared cookie sheets. Bake 10 to 12 minutes until just set. Transfer to a wire rack and cool completely.

4. Filling: In a medium bowl, blend the cream cheese, confectioner's sugar, maple syrup (and optional cinnamon) with an electric mixer on medium speed until blended and smooth.

5. Let cookies cool, then make sandwiches from two cookies filled with the filling.

Vegan Whole Wheat Pumpkin Whoopies

Prepare as directed, but
(1) Use flax eggs (see below) in place of the 2 eggs

(2) Use 2 8-oz tubs non-dairy cream cheese (such as Tofutti better than cream cheese) in place of the cream cheese

(3) Use maple syrup or agave nectar in the filling.

Flax Eggs: In blender, process 3 tbsp ground flax seeds (flaxseed meal) and 1/2 cup water for 1 minute or until thickened and frothy.

Black Bean Chili-Topped Sweet Potatoes (vegan option)

2010-10-03T17:47:00.003-05:00

I have come to the conclusion that everyone wants easy recipes for dinner. Come six o'clock on a Tuesday night, even those who proclaim steadfast allegiance to the slow food movement long for a delicious meal made with 4 to 6 familiar ingredients (give or take), even fewer steps (ideally while doing something else at the same time), and minimal fuss and muss. If it's nutritious to boot, it's the modern home cook's golden fleece.

Since my singlehood days in graduate school, I have come up with some reliable standbys that fit the above requirements, all of which are delectable and have (since) been extensively husband-tested.

For example, my black bean chili-topped sweet potatoes. They are grand for lunch, fabulous for dinner, and a hit with meat & potato-people, vegan folks and friends, and everyone in between. The whole shebang is ridiculously easy to make, and very good for you, too. My 3-ingredient chili topping is baffling: how can anything so easy taste so good? The key is to use a good quality salsa, but honestly, even as I type that, I know it isn't true: I've made it with many a jar of cheap-o salsa and it still rocks.But if you can swing a good chipotle salsa, do.

I suggest the simplest of toppings-- a dollop of Greek yogurt (or non-dairy sour cream, to make it vegan) and some cilantro at its most minimal, but consider this an opportunity to use up stray herbs (chives, oregano, arugula) and crumbles of cheeses (e.g., goat cheese--holy cow! or more aptly, holy goat!--and smoked Gouda are equally palate-dazzling).

Make it and love it! I gobbled it up for lunch today--and what a gorgeous day it has been-- and will sleep better tonight knowing that my Monday lunch will be the same.

Black Bean Chili-Topped Sweet Potatoes

Makes 2 hearty, main-dish servings

2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1-1/2 cups good quality, chunky bottled salsa (preferably chipotle)
1 tsp ground cumin
2 tablespoons plain Greek yogurt (or dairy-free sour cream, if vegan)
2 tablespoons chopped fresh cilantro
Optional: Additional toppings, e.g., crumbled cheese (queso fresco or goat cheese), fresh herbs

Prick sweet potatoes with a fork in several places.., Place in a baking dish and bake at 425F about 1 hour.) (Alternatively , microwave on High until tender all the way to the center, 12 to 15 minutes

Meanwhile, combine salsa, cumin & beans in a saucepan over medium heat (or medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes.

Cool potatoes 5 minutes, then slit each lengthwise, pressing open, then spoon the chili into the center of each. Top each with a dollop of the yogurt (or non-dairy sour cream) , a sprinkle of cilantro, and (optional) other toppings.

Fregola with Sauteed Cherry Tomatoes & Basil...& Grilled Porterhouse

2010-10-01T22:42:00.002-05:00

It's been a hectic Friday, one that began at 2 am when Nick screamed "MOMMY!!!"

It was indeed an emergency: Ducky (the lovey of his life) was lost. Or more precisely, on the floor. A few more hours of fitful sleep (me, not Nick), then it was off to teach step class at 6am, and a full morning and early afternoon of filming cooking videos for GalTime. Nick and I whopped it up at the park for the rest of the afternoon, and by 6:30 pm, I was utterly pooped. I could think of few things more comforting than a glass of wine and big bowl of pasta.

"Let's have steak," Kevin announced.

Curses!

But it all worked out.

I appreciate Kevin for so many things, including broadening my eating habits. When we met in graduate school, my mealtimes were more sporadic, and I did not eat anywhere near enough protein (except excessive amounts of peanut butter). This was mostly due to the expense of meat (and my meager funds), but also because I am, apparently, part rabbit. Vegetables, fruits, salads, yogurt, and pasta are my default comfort foods (ok, sweets, too), whereas Kevin is a meat-first man. He firmly believes that steak, for instance, is brain food, and that anyone denied an occasional Friday-night steak is surely suffering from some gross form of neglect.

And now, after a few years of mealtime tug-of-war, that's ok with me. I've come to appreciate the occasional grilled steak, and Kevin is not so much conceding to vegetables and pasta as he is savoring them. So it was both grilled porterhouse and fregola with tomatoes and basil for dinner. And it was exactly what we both wanted and needed. Here's to happy marriages of all kinds.

Fregola with Sauteed Cherry Tomatoes & Basil

Fregola sarda is a small, bead-like pasta made from semolina; sometimes it’s called Italian or Sardinian couscous. If you live in a more urban area than mine, you may be able to find it in your supermarket. Central Market in Texas carries it, as does Whole Foods. I’ve also ordered it from my second favorite grocer, Amazon. If you cannot find it, you can substitute any small pasta or Israeli couscous, which is quite similar.

1 cup fregola sarda (or Israeli Couscous, Orzo, or other small pasta)
2 tbsp extra-virgin olive oil
1 pint cherry tomatoes
1 large garlic clove, minced
1 cup packed fresh basil leaves
1 tbsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese

1. In a large saucepan of boiling salted water, cook the fregola until al dente, 10 minutes. Drain.

2. While pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the tomatoes and garlic. Cook and stir 5-6 minutes until tomatoes burst and begin to break down. Add the drained fregola, basil, lemon juice, and cheese., tossing to combine. Makes 4 to 6 servings.

Jicama-Kiwi Salad with Basil-Lemon Vinaigrette

2010-09-30T13:57:00.002-05:00

I rarely forget about food, but I do forget about foods. I'm prone to obsess over particular ingredients, using them with reckless abandon, and eventually halted only by Kevin's refusal to eat dinner (e.g., "a man can only eat so much cardamom?"...Kevin, December 2008). Then I ditch my darling (the ingredient, not Kevin) and move along to my next favorite thing.

So as I thumbed through magazines at the doctor's office this morning (I was afforded a delightful two-hour wait to catch up on the past three years of Redbook and Ladies Home & Garden), I was reminded of one of my favorites: jicama.

My mom introduced me to jicama as a child, adding it to cut up carrots and celery as a crisp snack. I loved the starchy-sweet flavor, elevated by mom's simple additions of Meyer lemon juice (from our backyard tree) and a sprinkle of salt (I need to remind her of her cutting-edge, Co-op ways). And I ate it often in grad school as it worked so well in salads yet had the budget-wise, grad-student highlights of cheapness and refrigerator longevity.

Cutting to the chase, I picked up some jicama on the way home from my appointment, as well as some kiwi that were on sale for 4/$1 (my inner grad student lives on!), and made a fresh salad. I hadn't planned on posting about his, but it looked so pretty, I had to take a picture and share. And in case you are still looking for ways to use up your summer basil crop, my lemon-basil vinaigrette is wicked delicious!

Jicama-Kiwi Salad with Fresh Basil Lemon Vinaigrette

Makes 1 generous serving (but you can double or triple)

2-1/2 cups assorted greens (e.g., spinach, arugula, mache), washed and spun dry
1 kiwifruit, peeled and halved lengthwise, then sliced into half moons
1/2 cup peeled, thinly sliced jicama (sprinkle with a bit of lemon juice to prevent browning)
2-3 tbsp broken walnut halves, toasted
Fresh Basil-Lemon Vinaigrette (see recipe below)

Toss the greens, kiwifruit, and jicama in a shallow soup bowl. Drizzle with 1-2 tbsp of the vinigrette to coat and sprinkle with walnuts. Serve at once.

Fresh Basil-Lemon Vinaigrette

1 cup packed fresh basil leaves, coarsely chopped
1 small garlic clove, minced
1 tsp finely grated lemon zest
1/4 cup extra-virgin olive oil
1-1/2 tbsp fresh lemon juice
salt & freshly cracked black pepper

Combine the basil, garlic and lemon zest in a food processor and pulse until finely chopped. Add the oil and lemon juice and process until smooth. Season with salt and pepper to taste. Makes about 1/2 cup. (this will keep in the refrigerator, stored in a tightly-lidded jar, for about 5 days).

Whole Wheat-Dried Cherry Scones (egg-free, vegan option)

2010-09-29T13:55:00.005-05:00

I like to consider myself a reasonable person in most matters, but I am a bonafide snob when it comes to scones. I blame it all on my mother. She made scones--namely buttery, currant scones, from the Woman's Day Encyclopedia of Cookery--on a regular basis, whipping them up in minutes (sans food processor or even pastry cutter), and then presenting them at table, snug in a linen-lined basket. The scones were typically paired with an assortment of jams, as well as pointed opinions regarding what a proper scone should be: (1) made in a home kitchen; (2) served warm (preferably fresh out of the oven); (3) light, not leaden. In other words, everything a store-bought, or even bakery-made scone, can never be.

I think I've already passed along my scone-snootiness to Nick: I purchased a mini vanilla scone for him at Starbucks last week (per his request as a post-haircut treat) and he promptly declared it "yucky" (although he did lick and nibble off all of the icing). Fortunately for both of us, we have Kevin, who considers this kind of selectivity utterly ridiculous (unless, of course, one is talking about steak or pale ale).

And Kevin does love my scones, so I was happy to make a batch (pre-church) this past Sunday morning. I had plenty of time, which clashed with my deep-seated need to get dressed and ready for church at the very last minute. I have about 20 favorite scone recipes (really; cue the eye-rolling from Kevin), but settled on one that uses a combination of olive oil and butter, because (a) it's yummy; and (b) I was low on butter and eggs.
I swapped half of the a-p flour for white whole wheat flour, added the zest from the lone orange in the fruit basket, and opted for a handful of dried cherries (the last of the dried fruit) from the pantry.

Together with coffee, the newly and gloriously cool weather, & the company of Nick & Kevin, it was a pretty perfect morning. Add to that, Nick did (some) of the dishes--his new passion in life, he thinks it's one big water table--while I threw on some clothes and make-up. Enjoy!

Whole Wheat-Dried Cherry Scones

Mom's right, scones are best eaten shortly after baking, but these are still darn good re-warmed (and, much as I may like to eat 3 or 4 scones in one sitting, 1 is typically plenty). Let them cool completely, then tightly wrap in plastic wrap, or seal in a plastic zipper-top bag. Re-warm them in the oven or toaster oven (not the microwave oven--no scone deserves such a fate)

1 cup whole wheat flour (preferably white whole wheat, but regular is fine, too)
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, cut into small pieces
1/4 cup olive oil

3/4 cup buttermilk or plain yogurt
2 tsp finely grated orange zest
3/4 cup dried cherries (or any dried fruit you like or have on hand)
Optional: 1-2 tbsp Turbinado sugar

Preheat oven to 400°F. Spray a baking sheet with nonstick spray, or line with a silpat.

Place the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse until mixture resembles fresh breadcrumbs (or use a pastry cutter and large bowl to do this).

Add the buttermilk, orange zest, and cherries; lightly with fork until dough just comes together.

On a lightly floured board, pat the dough into a circle that is about 1” thick and 9” in diameter on the cookie sheet. Optional: brush with a bit of buttermilk and sprinkle with Turbinado sugar.

Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart. Bake for 18 to 20 minutes, until golden. Serve warm. Wrap well and refrigerate or freeze any extras. Makes 8 scones.

Vegan Whole Wheat-Dried Cherry Scones: Prepare as directed, but use vegan margarine in place of the butter and a 6-oz container of soy vanilla yogurt in place of the buttermilk.

O & Co Giveaway! Specialty Olive Oils, Balsamic Vinegar, & More

2010-09-28T12:33:00.001-05:00

Great news! As I mentioned last week, I have a fabulous giveaway courtesy of O & Co!

One lucky winner will get a sampling of their top-selling products:
White Truffle Olive Oil, Basil Olive Oil, Lemon Olive Oil, Balsamic Vinegar, and Tomato Powder!

Here's what you need to do to enter:

(1) "Like" Enlightened Cooking on Facebook (if you have not already done so): Click Here

(2) "Like" O & Co on Facebook: Click Here

(3) Leave a brief comment for this post telling me your favorite way to use good extra-virgin olive oil or balsamic vinegar.

(4) Enter (like and post comment)between now and next Monday, October 4th, 11:59 PM PST.

One-Bowl Olive Oil Pound Cake with Lemon & Lavender

2010-09-22T13:10:00.001-05:00

Nickerdoodle is home today with an earache and mild fever, so we've spent most of the day shuttling to the doctor and pharmacy and grocery store. But now we're home to stay, and savoring trains, trucks and Curious George.

I've (happily) given up on the idea of getting any work done today. I'm pooped from staying up most of the night with Nick. However, when 3 o'clock struck and I had fallen asleep in a full upright position for a second time (drool included), I knew it was time for a tea break with a capital "T."

In addition to a large pot of Earl Grey, I decided to re-test a recipe I've been working on for an upcoming book. It's a one-bowl, olive oil cake flavored with lemon & lavender: two of my top flavor zingers, and a perfect pick-me-up alongside my tea.

To up the lemon ante even further, I used the Lemon Olive Oil sent to me from O & Co. It is exquisite--bright and floral, just like fresh lemon zest.

The cake came out perfectly, if I do say so myself. And much to my surprise, Nick loved it too! I thought he would object to the lavender, but he proclaimed it "sooooo delicious, Mommy."
I hope you love it, too--it's a breeze to make and bake!

One-Bowl Olive Oil Pound Cake with Lemon & Lavender

Makes 12 servings

Preheat oven to 325°F (160°C)
9x5-in metal loaf pan, sprayed with nonstick baking spray with flour

1-1/2 cups all-purpose flour
1 cup granulated sugar
4 tsp dried lavender flowers
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, room temperature
2 tbsp extra virgin olive oil or O & Co Lemon Olive Oil
2 eggs, room temperature
1/2 cup sour cream
2 tsp finely grated lemon zest
Lemon-Honey Icing (see below)

1. In a large bowl, whisk together flour, sugar, lavender, baking powder, baking soda, and salt.
2. Add the butter, olive oil, eggs, sour cream, and lemon zest to bowl with flour mixture. Using an electric mixer on medium speed, beat 1 minute until blended. Scrape sides and bottom of bowl with spatula. Beat on high speed 2 minutes longer.
3. Spread batter evenly in prepared pan.
4. Bake in center of preheated oven for 1 hour and 45 to 50 minutes or until a piece of uncooked spaghetti inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely. Drizzle Lemon-Honey Icing over top of cooled cake.

Lemon-Honey Icing

1-1/2 cups confectioners' sugar
2 tbsp honey
2 tbsp fresh lemon juice

Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.