How to Make Almond Milk

Hello! Do you know how sometimes you get behind on returning a phone call or writing a thank you note, and days turn into weeks. Suddenly it is months later and you start to feel that making the call would be more embarrassing than not? Yes? Well please forgive my extended absence from this space. It wasn’t planned. The longer it went on the more I floundered for words to share and felt embarrassed by the passing of time. I have thought of you daily and am still cooking like crazy but the words have been absent. Life with a toddler is busier and more wonderful than I imagined. We have had some good things happen in the last few months and some not so good things. Luckily the good have outweighed the bad and this summer is a vast improvement over the last. One of the good things is learning how to make my own almond milk. (more…)

How to Cook Teff

Have you heard of teff? This tiny unassuming whole grain has quickly become one of our favorite things to eat for breakfast. It started about a year ago as a casual flirtation with whole grains. My passing interest in the whole grain trend quickly turned into an expedition deep into whole grain territory when I decided to eliminate gluten from my diet. Using the marvelous cookbook, The Splendid Grain, as my guide into the mysterious world of whole grains, I ordered a bag of teff online. When the teff arrived I was amazed at the tiny size of each grain. It was almost like holding a bag of chestnut colored sand. In fact, teff is the smallest grain in the world. That’s right- it doesn’t get any smaller than this! (more…)

Homemade Granola

I used to be a morning person. Frequently bouncing out of bed before the alarm went off, I dove into my day with vigor. Sometimes when Mr. B was out of town I completely forgot to make coffee, only realizing my error when a wicked headache kicked in around 10:30am. Breakfast was most often hot- eggs on toast, oatmeal, and banana pancakes on the weekends. A box of cereal could languish in our pantry for months and a half gallon of milk spoiled in the fridge more times than I care to admit. I’m sure you can all guess what happened next. (more…)

Carrot Orange Ginger Juice

It all started with Jack Lalanne. I was in a hotel room, flipping through the channels while waiting for Mr. B and I landed on the always-running informercial for a Jack Lalanne juicer. My thumb paused over the remote as I watched Jack push an entire section of pineapple through the juicer in seconds flat. My stomach growled. Fresh pineapple juice sounded great. I continued to watch as the machine pulverized celery, melons, carrots, and anything else remotely edible stacked on the counter nearby. Mr. B walked in and asked, “What are you watching?” I replied, “I think we should get a juicer.” (more…)

Spiced Banana Bread (Vegan)

Spiced Banana Bread

Everyone should have a go-to banana bread recipe. Much like the ubiquitous chocolate chip cookie, the kid-friendly marinara sauce, or a family favorite grilled cheese, banana bread is a home cooking standby. (Unless of course you are one of those odd people who doesn’t like bananas. Then hang on a week or two as zucchini bread is bound to make an appearance soon!)

Making Spiced Banana Bread

It took me a while to find “my” banana bread. I dallied with orange juice filled loaves. I played with chocolate chip studded slices. I even flirted with pineapple bits in the batter but at the end of the day each version ended up slightly off. Too tropical, too sweet, too much like a muffin. The bananas took a backseat as the other ingredients stepped up front and center on the palate. (more…)

Coconut Water Smoothie with Mango, Banana, & Strawberries

Coconut Water Smoothie

When we were waiting for our drinks at the Daily Juice in Austin I entertained myself by watching the action in the galley kitchen, which was on the other side of a small half-wall. At one end of the kitchen, a burly man kept several blenders running, adding bits of this and that as he went. On the other end a young woman set a large box on the counter and pulled out an oddly shaped white object. It had a smooth exterior, was flat on one side, and on the opposite side it resembled a sharpened pencil. Perplexed, I watched her closely trying to figure out what I was looking at. She picked up a large blunt-ended knife, and hacked into the object with force. Bits of the exterior flew everywhere and she continued to hack away until a hole appeared. Once the hole was the size of a golf ball, she picked up the object and upended it, pouring out liquid into a waiting pitcher. Then she tossed the object in the trash, reached for another, and repeated the process. Curious, I stepped closer and was able to recognize that the bits of fiber coming off the object were coconut fibers. Ah ha! She was pouring out coconut water for drinks!

Young Coconut

Back home from our trip to Austin, I decided to look up coconut water and see how it is different from coconut milk. It turns out that coconut water comes from young green coconuts. Before mass distribution, the large green shells are shaved down to the oddly shaped white objects I saw at the Daily Juice. As the coconuts grow, the water is replaced with meat and air, turning them into the familiar brown coconuts we know and love. The water is fat free, low in calories, and very high in potassium and electrolytes. It is even purported that in World War II, coconut water was used as an emergency intravenous hydration fluid when a soldier was injured in the field and IV fluid was nowhere to be found. Coconut IV anyone? Given all of these health benefits it is no surprise that a few enterprising individuals have started to sell coconut water on the mass market. My small town has not hit the distribution radar screen for sexy new sports drinks, but I was fortunate enough to find young coconuts at an ethnic grocery store. (Note- A few people I have talked to who have tried the packaged coconut water thought it tasted awful. I wonder if something gets lost in the packaging and distribution process?)

Young Coconut

Young Coconut

I brought a few young coconuts home and decided to turn them into a healthy breakfast smoothie. It took a bit of work to hack into the coconut (there’s nothing like flying bits of shell and juice to wake you up in the morning) but once I worked my way in, I was rewarded with about 2 cups of liquid. Coconut water must be used within 24 hours of exposing it to air as the nutritional qualities decline after that point. So, like most things in life, it is better to enjoy this drink while it is fresh. If you are feeling ambitious you can also work at peeling the tender coconut meat out of the shell and either add it to the smoothie or save it for another use.

Coconut Water Smoothie-4

A small taste of the water revealed a clean sweet flavor reminiscent of almond milk. The coconut water only tasted slightly of coconuts and was a thin and refreshing liquid. Blended with bananas, strawberries, fresh mangoes, and a touch of yogurt it created a fabulous breakfast smoothie. Creamy, floral, and a little nutty, Mr. B and I loved the blend of tropical fruit flavors and the coconut water. If you are looking to mix up your morning smoothie routine with a highly nutritious liquid then look for the oddly shaped young coconuts and hack away!

Coconut Water Smoothie

Coconut Water Smoothie with Mango, Banana, & Strawberries (Printable Recipe)
Serves 2
Note: I think this is the shortest recipe I’ve ever posted!
Ingredients:
Liquid from 1 young coconut (about 2 cups)
2 Bananas
2 Mangos
1 cup strawberries (fresh or frozen)
1/2 cup vanilla yogurt (use a low-sugar variety if you can find it)
2 Tablespoons honey (omit if the yogurt is sweet)
Directions:
Place all of the ingredients into a blender and puree until smooth. Serve immediately.

Scottish Oat Cakes

Scottish Oat Cakes

I don’t have many words for you today. The busyness of Spring has continued over the past week with a crazy amount of dirt moving and garden building. Beyond the Spring activity, something even bigger has been brewing: my parents are re-locating to the Dakotas! I think we are all still in a bit of shock that everything lined up perfectly for a cross-country move. After 30 years on the West Coast they are headed East for a major change of scene. Trading fish and forests for buffalo and prairies, it will be a whole new world to explore together! They stayed with us for the past week while house hunting and found a fantastic place that is within walking distance from our house. I cannot begin to tell you how excited I am to have them only minutes away instead of two time zones and 1,000 miles.

Making Scottish Oat Cakes

While my parents were visiting, I whipped up a batch of these Scottish oat cakes. Pulled from a recent issue of Vegetarian Times, this recipe comes together in minutes for a quick and healthy breakfast. The finished cakes are shaped like cookies (but not nearly as sweet), and are a wonderful portable breakfast for mornings on the run. Filled with rolled oats, buttermilk, and a little brown sugar they are a satisfying alternative to granola bars or cereal. Mr. B noted that “Without jam these cakes are doomed” which translates to, “These cakes are so healthy a good dose of sugar is necessary to call them breakfast.” However with a smear of your favorite jam or a drizzle of honey they are the perfect way to enjoy a weekday morning with family.

Scottish Oat Cakes

Scottish Oat Cakes (Printable Recipe)
Adapted from Vegetarian Times, February 2010
Makes 24
Ingredients:
2 cups old-fashioned oats
1/4 cup light brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups oat flour, plus more for dusting work surface
1/4 cup non hydrogenated shortening or vegan margarine, cut into small pieces (I’m a bad Vegetarian Times reader who used lard…but it was oh so good!)
3/4 cup nonfat buttermilk
Directions:
Pre-heat the oven to 325°F with two racks set a few inches apart near the center of the oven. Line 2 baking sheets with silicone baking mats or parchment paper.
In a medium bowl, stir together the oats, brown sugar, baking soda, and salt. Place the oat flour in a separate large bowl. Add the small pieces of shortening, and rub it into the oat flour with your fingers until the mixture is crumbly. Add the dry oat mixture and buttermilk to the large bowl, stirring well to combine.
Dust work surface heavily with oat flour, then pat the dough to roughly 10- x 8-inch rectangle 1/4-inch thick. The dough will be quite sticky. Dust additional flour on top of the dough as needed to form a rectangle. Use a knife or a 1″ biscuit cutter to cut the dough into circles or triangles. With a spatula, gently transfer the oat cakes to the lined baking sheet. Pat out the remaining scraps into another 1/4″ thick rectangle, and repeat the process until all of the dough is cut. Bake the oat cakes for 20 to 25 minutes, or until they are a light brown. Let the cakes cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Serve with jam or honey.

Peach Ginger Muffins

Peach Ginger Muffins

Whenever I encounter a new or unusual ingredient at a local grocery store I show my true food geek colors and become exuberantly excited with all the possibilities. (If you remember my enthusiasm over a lone baby bok choy, then this will come as no surprise.) What I did not know, was that some of my food geekiness has rubbed off onto Mr. B. One day he came home from work, first having stopped by the store to pick up a few things for dinner. When he set the grocery bags on the counter he was grinning and I thought, “Oh great, he bought ice cream again.” But instead of pulling out a pint, he fished around in the bags and pulled out a container of crystalized ginger chips. “Look what I found!” he exclaimed.

Crystallized Ginger Chips

Opening the container I found it full of tiny crystallized ginger chips, each coated with a light dusting of sugar and starch. I quickly shared Mr. B’s excitement. If you have ever tried to cut crystallized ginger into tiny pieces then you know how challenging it is to keep the ginger from forming a sticky mashed mess on your cutting board and knife. Attempts to coat the knife, cutting surface, and ginger with sugar only helps a little to separate the chunks. I usually end up tossing the clumps in sugar and then trying to break them up with my fingers while scattering the ginger into my baking bowl. Using a mechanized process to achieve superior individual chips of crystallized ginger makes so much sense. This is one instance where technology really can help achieve superior results.
After sharing in his excitement, I asked Mr. B what we should make with his find. He quickly suggested ginger peach muffins. Having learned in the past not to mess with Mr. B’s creative genius, I decided to dive right in and make the muffins.

Peach Ginger Muffins

Peach Ginger Muffins

The muffin batter comes together easily, with just a quick mix of dry ingredients, wet ingredients, and then folding them all together. As I sprinkled in the ginger chips I was happy to see that they remained in individual bits throughout the batter, ensuring a little ginger in each muffin. A cinnamon sugar crumble topping with chopped pecans and a few more ginger bits tops off the muffins, adding a delightful crunch to contrast the softly sweet crumb below.

Peach Ginger Muffins

The finished muffins were sweeter than our traditional muffin fare, but we enjoyed them so much that they quickly disappeared for breakfast, snacks, and even after dinner. I mailed a few muffins to my pecan-hating father who polished them off in no time flat (and decided that pecan toppings are not too bad after all). If you like a tasty ginger peach muffin, or share Mr. B’s excitement for all things ginger then find some ginger chips and turn on the oven!
*Disclaimer – Mr. B bought the ginger chips himself and the Ginger People have no idea who we are.*
Peach Ginger Muffins (Printable Recipe)
Makes 24
Ingredients:
3 cups all-purpose flour
1 cup brown sugar
4 teaspoons baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter melted
1/2 cup milk
2 eggs
1/2 teaspoon vanilla
4 medium peaches peeled, diced (about 2 cups) (I used thawed frozen peaches)
1/4 cup ginger chips
Topping*:
1 cup chopped pecans
1/8 cup ginger chips
2/3 cup brown sugar packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons melted butter
*If you have any leftover topping it is excellent on oatmeal.
Directions:
Pre-heat the oven to 400 degrees. Line 24 muffin cups with paper muffin liners.
Make the Topping
In a small bowl, mix together the chopped pecans, ginger chips, brown sugar, flour, cinnamon, and melted butter. The mixture should form loose clumps. Set aside.
Make the Muffins
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, and salt until well combined.
In a separate medium bowl, mix together the melted butter, milk, eggs, and vanilla, until all ingredients are combined.
Pour half of the wet ingredients into the large bowl of dry ingredients, and stir gently to combine. Add the rest of the wet ingredients, and mix as little as possible to just combine. Next, gently fold in the peaches and ginger chips, stirring just until all dry ingredients are moistened and the ginger is distributed throughout the batter.
Pour the batter into the muffin cups, until each muffin cup is 2/3rds full. Sprinkle the topping evenly across the muffins. Bake muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan and let cool on a wire rack.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

Minneapolis is a unique urban environment. Towering steel structures boast clean lines exuding a strength and sleekness that reflect the city’s Nordic roots. Streets are clean and filled with people who embody Midwestern friendliness despite the modern city surroundings. Outdoor sculpture gardens, renowned theaters, and my favorite Irish pub, make Minneapolis a fun place to visit.

Minneapolis Sculpture Garden

Yet beneath the streets of this pristine city lies a dark and unusual place. The walls are red, black ravens hang from the ceiling and the curious art of Ralph Stedman is everywhere you look. A sign by the door explains it all: Hell’s Kitchen. Their motto is “Damn Good Food” which comes from serving real food carefully prepared from scratch. Whenever Mr. B and I find ourselves in Minneapolis we manage to pull ourselves out of bed in time to enjoy breakfast at Hell’s Kitchen (which can be quite a feat after a nightcap at the aforementioned Irish pub). Deciding what to order is always a challenge. Having tried the maple glazed bison sausage, huevos rancheros of the gods, and a wild rice porridge with hazelnuts, we can attest that this place indeed serves d@mn good food. There is one menu item that we can never resist- lemon ricotta hotcakes. Impossibly fluffy, creamy, and bursting with lemon flavor these pancakes are nothing short of heavenly (sorry). For years we’ve exclaimed “We have to make these at home!”

Making Lemon Ricotta Pancakes

When a container of soft ricotta and a box of Meyer lemons met in my fridge the time had come to bring a little bit of hell into our kitchen. I was thrilled to find the original recipe available online. The pancakes require more work than traditional Saturday morning recipes. You whip egg whites into stiff peaks, then slowly fold egg yolks, butter, and the remaining ingredients into the batter a bit at a time. However the finished result is well worth the extra effort. Towering stacks of lemony cakes boast a unique spongy texture due to the addition of ricotta. A dusting of powdered sugar and a scattering of fresh fruit tops off pancakes so good you may even decide to serve them for dinner instead of breakfast. One forkful and you’ll agree- this is d@mn good food.
Lemon Ricotta Pancakes (Printable Recipe)
Makes 16 cakes
Note: Allow 4 hours or up to 3 days for the batter to chill in the fridge before making the pancakes. This will firm up the butter and keep the pancakes from spreading out too much in the pan.
Ingredients:
Cakes
6 egg whites
9 egg yolks
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1 cup whole milk ricotta cheese
4 Tablespoons freshly grated lemon zest (Use Meyer or regular lemons)
1 Tablespoon fresh lemon juice
1 teaspoon kosher salt
1/3 cup all-purpose flour
Unsalted butter, melted (for the skillet)
Topping
Fresh berries
Butter
Warm maple syrup
Powdered sugar
Directions:
Using a stand mixer or hand mixer fitted with a wire whisk attachment, pour egg whites into a stainless steel bowl. Whisk the whites on high speed until they form stiff peaks. Once peaks are formed, reduce the speed to low.
Add the egg yolks one at a time to the whites, beating after each addition. Then slowly add 1/3 cup melted butter. Continue to whisk on low speed until the ingredients are well combined.
Turn off the mixer and add the sugar, ricotta, lemon zest, lemon juice, and salt. Whisk for 1 minute at medium speed, then reduce the speed to low. Slowly add the flour. Mix to combine the flour for about 1 minute. Stop the mixer and scrape the sides and bottom of the bowl with a spatula to eliminate any remaining dry spots. Mix again at medium speed for about 1 minute until everything is just combined.
Place the batter in the fridge for 4 hours or up to 3 days.
When ready to cook, place a large skillet or griddle over medium high heat. Brush the cooking surface with melted butter and pour the batter into the skillet in 1/4 cup portions. Leave about 2 inches between the batter to allow for spreading. Cook the pancakes until bubbles appear on the surface and the underside is a golden brown, about 5 minutes. (These will take a bit longer to cook than traditional pancakes, so be patient.) Flip the pancakes and cook for another 2-3 minutes until the other side is golden brown. Transfer the pancakes to a warm plate, and repeat until all of the batter is used up.
Garnish the hot pancakes with powdered sugar, fresh berries, melted butter, and warm syrup. Serve immediately.

Baking Bacon

Baking Bacon

With the holidays now in full swing, it is not unusual to find myself with a house full of guests and the need to quickly pull together a breakfast for the crowd. Certain that I am not the only one faced with this challenge, I want to share with you a method for cooking bacon that is my lifesaver in these situations.

Baking Bacon

Gleaned from an episode of Alton Brown, this brilliant technique isn’t revolutionary but it works beautifully for a crowd. Quite simply, you place bacon strips on a rack that is set inside a rimmed baking sheet (to catch the grease). You place the entire thing in a cold oven, turn it on to 400 degrees, and bake for 15-20 minutes, until the bacon reaches your preferred level of crispiness. The bacon drains for a few minutes on paper towels, and that is it.

This method frees up the stove top for eggs, pancakes, or anything else you feel like cooking. It also keeps all of the grease mess confined within your oven, making clean up a breeze. If you really want to spice things up you can even make a maple and black pepper bacon variation. However the best part is that you can bake a few pans at the same time, ensuring that a large quantity of bacon is ready at once and everyone can get it while it is hot!

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