Apple Spice Cookies

 

Given all the exciting fruit there is to love, from tropicals like kiwi, mango, papaya and pineapple to summer's juicy stone fruits and gorgeous berries, I'm a little boring when it comes to my very favorites. Ordinary bananas and grapes make me happy- and most of all, apples. I like Honeycrisp and Granny Smith best, but any crisp one will do. I think I ate an apple nearly every day of both my pregnancies.

Most of the time, I like them just for snacking, but this time of year I find myself drawn to baking and cooking with them. In the past week and half alone, I've made almond studded whole wheat apple scones, soft granola bars with apple and carrot, cheddar-apple paninis and these cookies. Soft, cake-like and pleasantly spiced, I'm fairly certain these cookies won't ever take the place of your favorite chewy peanut butter or chocolate chip ones, but with apples, cranberries, walnuts and cinnamon, they are a fun treat for fall.

My modifications included the use of butter over shortening, and honey and maple syrup in the place of significantly more brown sugar, as well as the adjustments necessary when baking with natural sweeteners. Smaller changes included swapping out raisins for cranberries and eliminating a glaze that would've made these unbearably sweet. They are delicious warm out of the oven, and even better the next day. Aside a cup of coffee or tea, they could even pass for breakfast.

Apple Spice Cookies
adapted from Glazed Apple Cookies from allrecipes
yields around 2 dozen

1/2 cup butter, softened
1/2 cup honey (I used a Sourwood mixed honey)
1/4 cup pure maple syrup
1 egg
2 cups sifted (prior to measuring) unbleached all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 cup peeled, cored apple in fine dice (1 1/2 small apples)
3/4 cup chopped walnuts
1/2 cup dried sweetened cranberries

Preheat oven to 375. Line a baking sheet with parchment paper.

In a large bowl, beat butter, honey and maple syrup over medium speed until light and thickened, 3 minutes. Beat in egg and blend thoroughly.

In a medium bowl, mix flour, salt, baking soda and powder, cinnamon, cloves and nutmeg. Add half of the flour mixture to honey mixture and combine with mixer on low. Stir in apples, walnuts and cranberries. Add remaining flour and mix well.

Drop by heaping tablespoons (1 1/2 to 2 tbsps worth) on prepared baking sheet 1 1/2 inches apart. Bake 10-12 minutes or until golden brown around the edges. Transfer to rack to cool.

Roasted Delicata, Corn and Black Bean Salad with Cilantro-Lime Vinaigrette

I woke up the other morning with this salad on my mind. Well, the roasted delicata squash and corn aspect of it, anyhow. As the day went by, the other components- black beans, avocado, grape tomatoes and a cilantro-lime vinaigrette, based off of a fajita marinade I had a while back- fell into place.

I'm sure I'm not the only one who sometimes spends all day dreaming up a recipe. (Right?) Adding and taking away ingredients in my mind. Of course, there are those days I'm tired or uninspired, and I just want to follow someone else's recipe or make an old standby, but I love when I am so excited to began putting together the meal that I've spent my day pondering over. This was one of those recipes- when Sage came home from work, he was a little surprised to find I had dinner already prepared. I just didn't want to wait any longer.

I'm happy to share that it was every bit as wonderful as I'd imagined it to be. Everything worked so perfectly together. The warm roasted squash, the sweet corn, vibrant tasting vinaigrette and the creamy avocado, it was all just right and definitely worthy of a day spent thinking about it.

Roasted Delicata, Corn and Black Bean Salad with Cilantro-Lime Vinaigrette
serves 3-4 as a meal

for the roasted vegetables:
3 ears corn, kernels sliced off
1 pint of grape tomatoes
1 (1 lb) delicata squash, unpeeled, seeded and cut into about 1/2 inch pieces
1 tbsp olive oil
kosher salt and fresh ground pepper

for the vinaigrette:
1 cup (loosely packed) cilantro leaves
1 jalapeno, seeded and coarsely chopped
3 cloves garlic, smashed
1/3 cup lime juice (from 2 limes)
1 tbsp worcestershire sauce (use a vegetarian version, if that matters to you)
2 tsp agave or honey
2 tbsp canola oil
1/4 tsp salt

for the salad:
4 cups (loosely packed) baby spinach
4 cups (loosely packed) mixed greens
1 cup (cooked) black beans, drained and rinsed, if using canned
1/2 Haas avocado, sliced

Preheat oven to 425. Toss corn kernels, grape tomatoes, and squash with olive oil and season with several pinches of salt and lots of pepper. Spread in single layer on a baking sheet and roast for 20-25 minutes, or until squash is tender and tomatoes have collapsed, stirring a few times during roasting. Remove pan from oven and set aside to cool slightly.

Using a food processor or blender, pulse cilantro, jalapeno and garlic together until well minced. Add lime juice, worcestershire, agave, canola and salt and process to blend.

To compose salad, place spinach and mixed greens in serving bowl, top with black beans, roasted vegetables and avocado. Drizzle with some of the vinaigrette. Serve with remaining vinaigrette at the table.

Vegetable and White Bean Chowder

Are you experiencing Autumn weather yet where you live? I keep reading other blogs talking the about the sudden drop in temperatures they are having, with lovely crisp mornings and cooler evenings. I'm a little jealous. Our highs are still up in the 90's, but I was able run errands today without breaking a serious sweat every time I walked out to my car, so that's something, I guess.

I'm looking so forward to being able to wear jeans, sitting around the outdoor fire with friends on weekend nights, and being able to actually go to the park and playground during the middle of the day for a playdate, without being miserable. It is a little ways off, but that hasn't stopped me from buying an obscene amount of winter squash already or making lots of soups.

I've had my eye on this soup for quite a while now. Based off of a Moosewood recipe, it's a vegetable-laden soup with a broth base with just a hint of creaminess. Simple and easy, I love that it contains ordinary, everyday ingredients. Ones that you quite possibly already have in your refrigerator and pantry. And the beauty of it is, it's totally adaptable recipe to whatever veggies you do have on hand or prefer. The original version didn't have the white beans, but I thought the inclusion of them really helped to make this filling enough for a meal in itself.

Vegetable and White Bean Chowder
adapted from Cate's World Kitchen and Moosewood's Very Creamy Vegetable Chowder (sourced from CDKitchen)
serves 4

1 tbsp butter
2 tsp olive oil
2 crowns broccoli, roughly chopped
1 small red pepper, chopped
1 green pepper (I used a Cubanelle), chopped
2 carrots, sliced
2 celery ribs, sliced
1/2 large yellow onion, chopped
4 cloves garlic
3 cups vegetable stock
1 cup 2% milk
3 tbsp Neufchatel cheese (or regular cream cheese)
sea salt and fresh ground pepper
2 tbsp chopped fresh basil (or 2 tsp dried)
1 15 oz can of cannellini beans, drained and rinsed
1 cup coarsely chopped baby spinach

Heat a Dutch Oven or large soup pot over medium heat. Add broccoli, peppers, carrots, celery and onions and cook for about 5 minutes, stirring frequently. Add the garlic (and dried basil, if using), cooking for another minute.

Add stock and bring to a boil. Cover, reduce heat and simmer for about 5 minutes, or until vegetables are just tender. Add milk and cream cheese, stirring until cream cheese is melted. Season with salt and pepper, to taste.

Stir in fresh basil, beans and spinach and cook until heated through, another minute or two. 

Lentil Salad with Grapes, Apple and Feta

My mom is a magazine junkie. She subscribes to at least a dozen cooking and decorating magazines, and every year for Christmas she gifts my sister-in-law and myself each a handful of subscriptions. Sometimes I struggle to have time to read to read them all each month, but I always eventually work my way through them and tear out and save any recipes I might want to make. Each year, she switches up the magazines I receive, but out of those four or five, I always receive Living and Everyday Food. EDF is easily the magazine from which I try the most recipes.

The other day I was skimming through my binder of clippings and came across this lentil salad. I don't remember saving it, and I'll admit wasn't the most eye catching salad in terms of vibrancy, but I'm sure it was the ingredients that caused me to add it to my to-try collection. Lentils, feta, red grapes, walnuts and thyme are all things I absolutely love. Since I had everything on hand I decided to whip up this salad and then just because it seemed like it would be a nice addition, I included a green apple.

As I was in the middle of putting this together, I sampled a bite and at first, found it so-so. But once I seasoned it with salt, pepper and thyme and added the feta, the flavors just popped and became something I immensely enjoyed. This a wonderful make ahead salad, which can be stored in an airtight container container for up to 3 days. I tinkered with the quantities in order to make it 3 servings, so it would be perfect for people who like to make a salad to take for several days of work lunches. It holds up great and is just as delicious on day three.

Lentil Salad with Grapes, Apple and Feta
adapted from Everyday Food
serves 3

1 cup water
1/2 cup green or brown lentils, rinsed and picked over
2 tbsp lemon juice
1 tbsp red wine vinegar
2 tsp honey
2 tbsp olive oil
1 Granny Smith apple, seeded and diced
1 cup red grapes, halved
1 celery stalk, thinly sliced
1/3 cup toasted walnut pieces
1/3 cup crumbled feta (I used reduced fat)
1/2 tsp dried thyme
kosher salt and fresh ground pepper, to taste
baby spinach leaves, for serving (optional)

In a small saucepan, bring water and lentils to a boil. Cover, reduce heat and simmer for about 20 minutes, or until tender but not mushy. Drain any remaining water, and rinse under cool water and drain again.

Meanwhile in a medium bowl, whisk together vinegar, lemon juice and honey. Next whisk in olive oil. Stir in apples, grapes, celery, walnuts and cooled lentils. Add feta and thyme and then season to taste with salt and pepper. If desired, serve on a small bed of spinach.

Spicy Black Bean & Quinoa Burgers

Recently, Sage was out of town for a week for work, and I did something I don't normally do. I bought a box of frozen veggie burgers. I figured it would be a quick, easy meal for Beckett and I after a long few days of doing it all around here on my own. And it was quick and easy, but predictably not that exciting.

Last week I made some homemade burgers, and I'm sure I don't have to tell you there was no comparison. With black bean, quinoa, veggies and just enough spice to give them a little kick, they are 100 times better than the ones still hanging out in my freezer.

I've made these a few times this summer, and they freeze great so you can make up a bigger batch, and have them on hand for the convenience of the boxed kind. This time, I just made up enough for 4 patties and chilled them for a couple hours before cooking. I've pan-fried them and baked them, and while there isn't much difference I think I prefer them pan-fried. And I haven't tried grilling them yet, but I think they'd actually hold up well enough to do so.

Besides just the nutritional benefits, I love what the quinoa adds in texture to these. If you don't have leftover quinoa on hand, you can cook up some about 15 minutes (and save some for yummy Quinoa Pancakes for the next day). Then the burgers pretty much come together in no time with the assistance of the food processor. Use a half cup measuring cup or a small ramekin to shape and they are ready for chilling or the freezer.

Spicy Black Bean & Quinoa Burgers
inspired by Where's The Beach
makes 4 burgers

You can reduce the amount of crushed red pepper if you wish, but my three year old, who is adverse to very spicy foods, has no problem eating these. It really adds more flavor than heat.

1/3 of a large red bell pepper, seeded
1 medium carrot, peeled
4 green onions, white and light green parts only
2 cloves garlic, peeled and smashed
1 (16 oz.) can of black beans, drained and rinsed
3/4 cup prepared quinoa*
1/2 tsp chili powder
1/2 tsp crushed red pepper
kosher salt and fresh ground pepper
1/2 cup oat bran
1 egg, beaten

Cut the bell pepper, carrot and green onions in chunks. Along with garlic, add to the bowl of a food processor. Process until minced. Add about 3/4 of the can of beans, setting aside remaining beans. Process until mixture is paste-like.

Either transfer mixture to a medium sized mixing bowl or if you want one less dish to wash, simply remove blade from food processor bowl and proceed. Add reserved beans, quinoa, chili powder, red pepper flakes, a pich or two of salt and a few grinds of pepper, oat bran and egg. Use a spoon (or hands) to mix well.

Use a measuring cup, ramekin or hands to shape into 4 patties. Place onto a parchment or waxed lined plate, cover and refrigerate for an hour or two. (Or alternatively, individually wrap each burger in parchment, then foil, and place into a freezer safe conatiner or bag and freeze until ready to use.)

Heat a non-stick pan, lightly misted with olive oil (or cooking spray) over medium high heat. Cook burgers for about 5-7 minutes per side, or until lightly browned and cooked through. Serve on toasted buns of choice and with your desired condiments.

*I've also subbed in 1/4 cup of toasted wheat germ for  1/4 cup of the quinoa when I only had a 1/2 cup of it, with pretty much the same results.

Parmesan Roasted Vegetable Salad with Creamy Basil Dressing

Hi there! It's been quite a while since I posted. Like all summer, actually. I didn't set out to take such a long break from blogging, but I have a good excuse, I think. My sweet little baby loves:

Life was starting to feel a little too hectic, and I decided I could give more to my family if I just stepped away from my blog for a while. But after a fantastic summer, I was beginning to really miss the creative outlet, so here I am. I want to thank my blogger friends who took the time to send me emails or post comments asking how I was or telling me I was missed. You ladies rock, and I am excited to be returning to such a great community.

On to the recipe I am sharing today. When Simply Life posted a Parmesan Roasted Potato and Squash recipe the other day, I immediately was inspired for that night's dinner.  I used yukon gold potatoes and yellow squash for the red potatoes and zucchini, tossed in grape tomatoes and then to make it more of a main dish, served it over greens with a tangy yogurt-basil dressing. I do want to note that by itself the dressing seems rather tart and strongy flavored, but mellows perfectly once it is mixed with the warm roasted veggies and cool salad greens.

I adored this salad, and since Sage was out of town when I made it, was lucky enough to get to eat it again for lunch the next day. I don't think to use roasted vegetables on salads too often, but this was such a wonderful reminder of how delicious they are!

Parmesan Roasted Vegetable Salad with Creamy Basil Dressing
Roasted Vegetables adapted from Big Girls Small Kitchen via Simply Life
serves 2-3

3 medium yukon gold potatoes, cut in 3/4 inch pieces
2 yellow squash, cut in 1 inch pieces
1 cup grape tomatoes, halved
1/4 cup grated parmesan cheese
olive oil
kosher salt and fresh ground pepper
1 tsp dried parsley
salad greens of choice- I used a spring mix

for the dressing:
1/2 cup plain greek yogurt
3 tbsp chopped fresh basil
2 garlic cloves, pressed
1/2 to whole small lemon, juiced
kosher salt and fresh ground pepper

Preheat over to 375 degrees. Place the potatoes, squash, tomatoes and cheese in a large bowl. Drizzle with just enough olive oil to coat veggies (about two tablespoons) and season with several pinches of salt, a generous amount of pepper and the parsley and toss to coat well.

Spread in a single layer on a parchment lined baking sheet, and roast for 20 minutes. Flip vegetables over and return to oven for another 15-20 minutes, until slightly browned.

Meanwhile, in a small bowl combine yogurt, basil, garlic and the juice of half a lemon. Season with salt and pepper. Taste and add remaining lemon juice if desired. Cover and refrigerate until vegetables are finished roasting.

To serve, place warm vegetables on top of a few handfuls of salad greens and drizzle with dressing.

White Bean Stuffed Portabellos

We aren't even technically into summer yet, and already I got myself into a little rut. This time of year I tend to expect dinner to come from the grill nearly every night, and our meals become super simple. In the past few weeks, we've had the same dinner of grilled corn on the cob and portabello burgers with Amish farmer's cheese quite a few times. A meal we've thoroughly enjoyed each and every time, but I don't care to fix the same thing over and over. I automatically bought portabello mushrooms again this week, but decided I ought to do something different with them this time. Leafing through my folder of recipes torn from magazines,  I came across a white bean stuffed portabello that I knew the three of us would all like.

I adapted the original recipe a bit, mostly just to simplify. The end result was a very tasty meal that although didn't come from the grill, fits my summertime criteria of simple and easy. An extremely adaptable recipe, you could swap out the feta for parmesan or goat cheese, use whatever fresh herbs you have on hand, or even add in sun-dried tomatoes and/or fresh spinach- both which I think would be awesome additions. Since the oven was already on, I kept it easy, and just roasted a pan of broccoli along with the mushrooms. A simple salad and a glass of crisp wine would also be the perfect accompaniments to this light, yet filling meal.

White Bean Stuffed Portabellos
adapted from Everyday Food, October 2010
serves 4

4 large portabello mushrooms, cleaned and stems discarded
2 tsps olive oil, divided
sea salt and fresh ground pepper
2 green onions, thinly sliced (white and light green parts only)
1 large clove garlic, minced
1 (15.5 oz) can of cannellini beans, drained and rinsed
1/4 cup water
1 tbsp minced fresh parsley
1/4 cup crumbled feta
3-4 tbsp panko breadcrumbs
olive oil mister

Preheat oven to 400. Place mushrooms, stem side down, on rimmed baking sheet. Brush caps with 1 teaspoon of the oil and season with salt and pepper.

Roast mushrooms until tender and beginning to release their juices, about 15 minutes. Drain juices from pan. Flip mushrooms over. Turn the broiler on.

Meanwhile, in a skillet over medium heat, heat the remaining teaspoon of oil. Add green onion and garlic, and cook for 1 minutes. Add the beans and water and some salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, about 4 minutes. Remove from heat, stir in the parsley and use the back of a wooden spoon to mash the beans.

Top each mushroom with 1/4 of the bean mixture. Sprinkle each one one with a tablespoon of feta,  pressing it into the bean mixture. Top with about a tablespoon of panko, pressing gently to help adhere. Lightly mist crumbs with olive oil.

Return mushrooms to oven and broil for a few minutes or until breadcrumbs are golden brown. Serve immediatley.

Blueberry-Lemon Spelt Scones

   



We've started a new tradition in our house. Saturday mornings are now spent in the kitchen baking, just my three year old and I. He has so much fun helping with the measuring and stirring, plus it gets him special one-on-one time with me. And I really enjoy sharing with Beckett this hobby I've only recently come to love myself. It's crazy to me that I used to not even like to bake only a couple years ago, and now I keep five different types of flour on hand.

Currently my favorite flour to bake with is spelt. I wanted to give making scones a try, and set out to find a spelt scone recipe. The one I found was originally for raspberry scones, but I altered it slightly to include blueberries and lemon juice and zest. These were so wonderful and fluffy, and I thought the accent of lemon flavor really made these. Sweetened by agave, they are just lightly sweet.

This recipe called for scooping the batter in individual mounds, as opposed to shaping it into a large round and cutting into triangles. Since this was my first time making scones, I just went ahead with the method they instructed. The directions said to scoop 12 mounds of 1/3 cup each. Mine were slightly less than 1/3 cup and I only got 8. Since my alterations shouldn't have affected the amount of dough in any way, I'm not sure why I got less, but having less scones at my disposal is probably a good thing. Especially ones as fantastic as these were. 

   

Blueberry-Lemon Spelt Scones

adapted from Food & Wine, Erin McKenna

yields 8 scones

2 cups spelt flour

1 tbsp baking powder

1/2 tsp salt

1/3 cup canola oil, plus extra for brushing (I use a canola and olive oil blend)

1/3 cup agave

2 1/2 tsp fresh lemon juice

1 tbsp lemon zest

1/2 tsp vanilla extract

1/3 cup hot water

1 cup fresh blueberries

Preheat oven to 375. Line a baking sheet with parchment paper.

In a medium sized bowl, whisk the spelt with baking powder and salt. Next stir in the oil, agave, lemon juice and zest and vanilla. Stir in the hot water and then the blueberries.

Using a 1/3 measuring cup, scoop the batter into 8 mounds, placing them on the prepared baking sheet. Lightly brush the tops with oil.

Bake for 20 minutes, or until golden. Let the baking sheet cool completely on a cooling rack before removing scones.  

Tomato and Basil Pasta with Goat Cheese

  

Sometimes simple really is best. My original plans had been for grilled pizza with a pesto sauce, but as it reached the time to get dinner started, I found myself lacking in motivation. The idea of hauling out both the mixer, for the dough, and the food processor, for the pesto, suddenly seemed much less appealing than hanging out on the back deck in the sunshine and drinking a cold beer.

I remembered a recipe I'd torn out of Living magazine last summer, that was simply hot pasta tossed in a garlicy olive oil, with hand-torn tomatoes, soft cheese and basil leaves scattered on top. It's no more difficult than boiling water, but in its simplicity, the handful of fresh ingredients get their chance to really shine. The recipe originally calls for burrata cheese or fresh mozzarella, but I thought my use of goat cheese instead was perfect. I was lucky enough to have pretty decent tomatoes, but I know this would be even more awesome later this summer when they at their peak.  

Tomato and Basil Pasta with Goat Cheese
adapted from Living, August 2010
serves 2-4, depending on portion size (We had ours along with chicken sausage on the side)

4 cups uncooked short pasta (I used multigrain rotini)
2 tbsp olive oil
2 fat cloves garlic, pressed
kosher salt and fresh ground pepper
2 medium-large ripe tomatoes
2 oz goat cheese
1/2 cup small basil leaves or if large, cut into ribbons or torn

Cook pasta in salted water, according to package directions. While pasta cooks, mix together oil and garlic in a measuring cup. Add about 1/4 teaspoon salt and several good grinds of pepper and set aside. Over a medium bowl, tear tomatoes into pieces using your hands, catching juices. Sprinkle lightly with salt and set aside.

When pasta is finished cooking, drain well and transfer to serving bowl. Pour garlic and oil mixture over top and toss to combine. Scatter tomatoes over pasta, crumble goat cheese and top with basil. Finish with additional freshly ground pepper.

Black Eyed Pea Hummus

Back in December, I worked a lot at the flower shop for the holidays. My busier schedule meant I was left with the task of grocery shopping the week before Christmas on a Saturday. And I had no choice but to take along a very feisty (then) almost three year old- an activity I try to avoid at all costs. To make matters worse, I had to go to a different store than I normally shop because we had been given a very generous Publix gift card and I figured I ought to use it to balance out all the holiday gift shopping. Naturally, the Publix nearest to me is rather small and crowded, and always a complete madhouse.

So tired and pregnant, I got to go to the busiest grocery store- one that I'm not as familiar with as my normal store, the Saturday morning before a major holiday, with a toddler. Who hates riding in a shopping cart. Good times. In order to make the experience go as smooth as possible, there was some bribery on my part. And I pretty much bought anything he asked for, so long as it was healthy, unprocessed and something we could use. When he insisted we buy a bag of dried black eyes peas -an odd request, I thought- I didn't hesitate, because I had recently seen and saved this hummus recipe.

Five months (and one new family member) later, I actually got around to using those dried beans and trying this recipe. This was a very tasty version of hummus- although not terribly different in flavor from the chickpea hummus I regularly make. This would be just as perfect to have for a casual get together, as it was simply for afternoon snacking. Serve with veggies, tortilla strips, toasted pita wedges or whole grain crackers.


Black Eyed Pea Hummus
slightly adapted from Pink Parsley (as adapted from Carolina Cooking by Deborah Zumstein, originally 700 Dayton- The Mansion as Forseth Park)

I reduced the amount of olive oil slightly, but I believe it could be reduced a little more, subbing in a little of the cooking water from the beans. 

1 2/3 cup cooked black eyes peas (or 1- 16 oz. can, drained and rinsed)
2 large cloves garlic, smashed using the blade of a knife
kosher salt and fresh ground pepper
1/4 tsp paprika, plus additional for sprinkling
pinch cayenne pepper
1 tbsp minced fresh parsley
1/4 cup tahini, well stirred
1/4 cup olive oil (or less if desired), plus additional for drizzling
juice from 1 lemon

Reserve about a tablespoon of black eyed peas. Add remaining to the bowl of a food processor, along with garlic, a few pinches salt and several grinds of pepper, paprika and parsley. Process until almost fully ground.

Combine tahini, olive oil and lemon juice in a measuring cup. With machine running, pour tahini mixture into processor through the feed tube. Continue processing for 1 minute, until the mixture is smooth. If too thick, add water a few teaspoons at a time, until desired consistancy is reached. 

Transfer to serving bowl. If serving right away, sprinkle with paprika, drizzle with oil and scatter reserved black eyes peas on top. Otherwise, cover with plastic wrap and chill, garnishing just before serving.
  

Whole Wheat Orange Bundt Cake

     

After juicing the last oranges of the season from our tree this weekend, I got it in my head I wanted to use some of the juice to bake an orange bundt cake. Searching for such a recipe led me to a beautiful vegan blog, Leaves of Wheatgrass, and a wonderful sounding whole wheat orange bundt cake.

The only ingredient I didn't have on hand was orange extract, but I figured I'd use Grand Marnier. The discovery of an empty decanter led me to plan B and I went with orange zest instead. Later, once the cake was baked, I found that the original recipe that the one I followed was adapted from actually called for zest of two oranges. I'm not sure how much that yields, but I had substituted 1 tablespoon of zest for the 1 teaspoon extract and found it to have the perfect amount of orange flavor. 

I loved this cake and have had a hard time keeping myself out of it. It's very moist, lightly sweet and has that wonderful texture that whole wheat pastry flour lends. I glazed it with a very small amount of glaze that I made by mixing about 2 teaspoons of orange juice with a quarter cup confectioners sugar and an 1/8 teaspoon of vanilla extract, although truthfully, I'm not certain it even needed it. I think I'll try leaving it plain next time.

And there will definitely be a next time.

Whole Wheat Orange Bundt Cake
 barely adpated from Leaves of Wheatgrass, originally from VegKitchen

3 cups whole wheat pastry flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup sugar
2/3 cup canola oil (I used a canola/olive oil blend)
2 cups orange juice
2 tbsp apple cider vinegar
2 tsp vanilla extract
1 tbsp orange zest

Preheat oven to 350. Oil and flour a 12 cup bundt pan very thoroughly. Set aside.

Stir together dry ingredients in a large bowl. In a separate bowl, mix together wet ingredients. Pour wet mixture into dry. Whisk just to combine, taking care not to over mix. 

Pour mixture into prepared bundt pan and tap it on the counter a few times to get rid of air bubbles. Bake on the middle oven rack for 45 minutes, or until cake is light golden brown and tester comes out mostly clean. 

Cool completely in pan before flipping out on a wire rack. Glaze as desired.

Cucumber and Millet Salad with Chickpeas and Feta

Sage had such low expectations for this meal that he admitted afterwards that he'd actually wondered how many bites he'd have to try before he could let me know he didn't care for it and fix something else. The surprise in his voice was audible as he instead told me how good it was. In fact, he enjoyed it so much, he claimed the leftovers for lunch the next day.

I knew I was taking a risk with this one. Originally, the recipe was Tilapia and Quinoa with Feta and Cucumber. I saved it because Sage especially loves cucumber, and we all like feta, quinoa and dill. However, we only eat wild-caught fish (and if wild-caught tilapia truly does exist, it certainly isn't available around here), so I decided to swap out the fish for a favorite protein of ours, chickpeas. Then for no reason at all, I decided to use millet instead of the quinoa, and this is where my gamble really was. The only other time we've had millet, the recipe had been a bust and Sage wasn't exactly thrilled about trying it again.

While this recipe was perfect as it was, it would be great with the quinoa or couscous too, and if you wanted to serve it as a side instead of a complete meal, I think it would go nicely with shrimp, any mild white fish or even chicken. Since this salad is served more room temperature than hot, it is perfect for warm weather. And according to Sage, the leftovers were just as good cold. 

Cucumber and Millet Salad with Chickpeas and Feta

adapted from Everyday Food, April 2010

serve 2 as a complete meal (with a lunch-sized portion leftover)

If  you get the millet started first before you began prepping your other ingredients,  this meal will be ready to serve in just over a half an hour.

2 cups vegetable stock (or water)

1 cup millet, rinsed

1 (16 oz) can of reduced sodium chickpeas, drained and rinsed

1 medium cucumber, peeled, seeded and diced

1/2 cup crumbled feta

1/3 cup roughly chopped fresh dill

2 tbsp fresh lemon juice

1 tbsp olive oil

kosher salt and fresh ground pepper

In a medium saucepan, bring stock or water to a boil. Add millet, return to a boil, then cover, reduce heat and simmer for 25 minutes. Transfer to a medium sized bowl, add chickpeas and let cool for 5 minutes.

Add remaining ingredients, season with salt and pepper, and serve.

Cinnamon-Raisin Oats with Bananas and Walnuts

I'll be honest, I wasn't really crazy about steel cut oats the first time I tried them. They were okay, but they sure didn't seem worth the long preparation time. Especially as I could have my regular quick-cooking oats in under two minutes. But there are plenty of other things I didn't really get the big deal about at first that now are constant staples in my home, like quinoa and greek yogurt. I don't give up on food easily (not to mention I still had a good sized package of the steel cut oats), so I tried several cooking methods and add-ins before finding how I liked it best.

My version is mostly adapted from a Irish Oatmeal Brulee recipe (although you won't catch me caramelizing sugar on top of my breakfast). Even so, it is plenty sweet, thanks to the maple syrup and golden raisins. In my experimenting, I discovered that I preferred a combination of water and milk versus using all of one or the other, and that I actually favored coconut milk (beverage) over 2% milk. And I love how simmering the oats with a cinnamon stick infuses so much flavor than a sprinkle of the ground stuff. 

This version does take longer than other ways I tried- by the time all is said and done, this takes about 45 minutes to prepare. I'll stick with my quick cooking oats for busy weekdays, but this is perfect for lazy weekend mornings.  

Cinnamon-Raisin Oats with Bananas and Walnuts
adapted from Irish Oatmeal Brulee, Taste of Home Magazine, April and May 2011
4 servings (although I think it is more like 3 servings)

Bananas and toasted walnuts are a wonderful compliment, but feel free to use different fruit or nuts as a topping. Or enjoy it just as it is.

2 cups water
2 cups unsweetened coconut milk beverage
1 cup of steel-cut oats (also called Irish oatmeal or Scottish oats)
1 cinnamon stick
kosher salt
3 tbsp maple syrup
1/4 cup golden raisins
1/4 cup toasted walnuts
1-2 bananas, sliced

In a large heavy saucepan over medium heat, bring water and milk to a boil. Add oats, cinnamon stick and a pinch of salt. Reduce heat and simmer uncovered for 30 minutes or until thick and creamy, stirring occasionally.

Remove from heat. Discard cinnamon stick. Stir in maple syrup and raisins. Cover and let sit for 3 minutes, then uncover and let sit for 5 additional minutes.

Divide into serving bowls and top with banana slices and walnuts.

Spiced Chipotle Honey Chicken with Butternut Squash and Fingerling Potatoes

I have a husband who loves chicken. Me? Not quite so much. I mean it's alright, but I think I ate so much of it for so long, that I became bored of it. There are just so many things I'd much rather eat instead. Things like fish, beans and tofu. But I'm pretty crazy about my husband, so from time to time, I try to find ways to prepare chicken that will keep him happy. 

When I read Joanne's statement in regards to this recipe, saying how she doesn't even really like chicken, but loved this dish, well, it was enough convincing for me that this was a perfect one to try. That and it had butternut squash. Even if I didn't care for the chicken, there would be roasted squash to eat. But as it would be, I liked the chicken just as much as the accompanying vegetables.

I didn't have the sweet potatoes which were to be be roasted along with the butternut, so instead I used fingerling potatoes. Another change I had to make wasn't intentional. I had accidentally purchased chicken breast strips instead of breasts. But  this just made for quicker cook time. I also reduced the amount of chipotle peppers from four to two. It still had plenty of spice to it, although not so much that Beckett couldn't eat it. I just served his with a big dollop of cooling greek yogurt (which actually complimented this meal wonderfully) and a glass of milk. But if your family is very heat sensitive, I'd suggest only using one.

I'm not sure if it was the two less peppers, or the fact I didn't mince them that finely, but I got a slightly chunky chipotle honey sauce instead of a paste. I just dipped my chicken into the sauce to coat and then once the chicken was placed on the vegetables, spooned the remainder over top of the chicken. It wound up seasoning the potatoes and squash as well, which tasted fantastic. And if you're not sold yet, besides being absolutely delicious, it cooks in one pan for easy clean up.

Spiced Chipotle Honey Chicken with Butternut Squash and Fingerling Potatoes

adapted from Melissa Clark's In the Kitchen with a Good Appetite, via Eats Well with Others

serves 4

1 small butternut squash (about 1 1/2 lbs), peeled and cut into 1 inch pieces

1.25 lb fingerling potatoes, larger ones halved or quartered

2 tbsp olive oil, divided

kosher salt and fresh ground pepper

2 chipotle peppers in adobo sauce, minced

3 cloves garlic, minced

2 tbsp honey

2 tsp cider vinegar

1 tsp ground cumin

1/2 tsp ground cinnamon

1.25 lb chicken breast strips/tenders, rinsed and patted dry

chopped cilantro or basil, for garnish

Preheat oven to 400. Toss the squash and potatoes with 1 tablespoon of oil and spread onto roasting pan. Season with a few pinches salt and several grinds of pepper. Roast for 15 minutes.

While the sweet potatoes are cooking, in a small bowl mix together the remaining tablespoon of oil, peppers, garlic, honey, vinegar, cumin, cinnamon and 1 1/4 tsp salt until they form a paste (or in my case, sauce).

Rub the paste all over chicken and place on top of squash and potatoes. (If your paste is not quite a paste, dip chicken into sauce, then spoon remaining sauce over chicken once it on the vegetables). Continue roasting until chicken is just cooked through, 10-15 minutes.

Serve garnished with cilantro or basil.

Lentil Marinara

I made this recipe a couple weeks ago. Since then, I've considered several different ways to write this blog post, but was never really feeling what I was coming up with, and it got pushed aside.

One evening, I realized that if I hurried, I could probably sneak in making a decent meal before the baby woke up. Needing quick inspiration, I opened my reader up and literally picked the first thing from my bookmarked list: a lentil marinara.

Which I then made. And loved. And then completely couldn't come up with how I wanted to share it with you. So two weeks passed, and I realized I needed to just go ahead and post the recipe, because I didn't want to forget how much I enjoyed it.

I love lentils and I love pasta, so I assumed I'd like this (and really, I picked it that night because it was easy and I had everything on hand), but it was way more delicious than I expected and a nice change from your standard spaghetti.

Lentil Marinara

adapted from Branny Boils Over

serves 5-6

1 tbsp olive oil

1/2 large onion, chopped

1 small red bell pepper, chopped

kosher salt and fresh ground pepper

3 cloves of garlic, minced

1 (28 oz) can of peeled plum tomatoes in tomato juice (snipped using kitchen sheers)

3 oz tomato paste

1 cup of green or brown lentils, rinsed and picked over

1/2 cup red wine

1 tsp dried basil

1 tsp dried oregano

1/2 tsp crushed red pepper, or to taste

1 tbsp balsamic vinegar

hot cooked pasta of choice (I used about 10 oz. of whole wheat spaghetti)

basil chiffonade and freshly grated parmesan, for serving

Heat oil in a large skillet over medium heat. Add onion and bell pepper and season with salt and pepper. Cook for 5 minutes, then add garlic and cook for another minute.

Add canned tomatoes, paste, lentils, red wine and dried seasonings. Stir well. Bring to a boil, cover, reduce heat and simmer for about 30 minutes or until lentils are tender.

Stir in balsamic vinegar. Taste and adjust salt if needed. Serve over cooked pasta, topping with basil and parmesan, as desired.

Spring Carrot Teacakes with Maple Cream Cheese Frosting

During the recent time I spent out of the kitchen, I found myself itching to bake. Which amuses me, because when I started this blog not quite two years ago, I didn't even enjoy baking. I think because it was too messy (I have tidiness issues), too exact of a science (I like to play with recipes), but mostly because I just was wasn't a fan of sweets. I can tolerate a counter covered in flour now, and I've actually come to like sweets, unfortunately, more than I used to. My biggest problem now with baking is that I often try to make substitutions to make them a little better for us and then sometimes wind up with a ruined baked good. Nothing worse than a severely under sweetened or overly dense treat.

Because of this, I was excited to receive a copy of Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet and Savory Treats, a lovely cookbook that embraces the concept of eating locally, seasonally and healthfully, and is composed of baked good recipes without the use of refined sugar or artificial sweeteners, many that are dairy-free, vegan or gluten-free. Normally a cookbook without photos of finished products -there are none, just charming illustrations of produce scattered throughout- would greatly disappoint me, but even without, I found myself wanting to try just about every recipe in the book.

First, I made a Honey Whole Wheat Ginger Cake that we loved (warm, for breakfast with coffee or as an afternoon snack with tea), that I somehow never got to photographing. After that, I decided on these carrot tea cakes. Now I probably love carrot cake more than the average person, but anyone who tried these agreed they were wonderful. They are absolutely delicious, and the "frosting," which is a simple maple and vanilla spiked cream cheese spread, really makes them awesome.

And these are only the first two recipes from the book. I have so many more I'm planning on trying.

Spring Carrot Teacakes with Maple Cream Cheese Frosting
from Green Market Baking Book by Laura C. Martin
makes 12 (I halved this recipe and still got 9)

for the cakes:
4 eggs
1 cup maple syrup, preferably Grade B
1 1/4 cups light olive oil
1/2 cup sour cream (I substituted non-fat greek yogurt)
1 tbsp lemon juice
2 teaspoons vanilla extract
1 cup spelt flour
1 cup unbleached all-purpose flour
1/2 tsp salt
1 tbsp baking powder
2 tsp cinnamon
3 cup grated carrots
1 cup chopped nuts, such as walnuts or pecans (I used walnuts)

for the frosting:
12 oz cream cheese (I used the 1/3 less fat kind)
 1/4 cup maple syrup
1 tsp vanilla extract

Preheat oven to 325.

Beat the eggs until frothy. In a separate bowl, mix the maple syrup, oil, sour cream or yogurt, lemon juice and vanilla extract. Add the syrup mixture to the eggs and beat for another minute.

Sift the flours, salt, baking powder and cinnamon. Add to the egg mixture and mix until just combined. Fold in the carrots and nuts.

Pour into cupcake liners in a muffin pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean (mine took at least 5 minutes longer). 

To make the frosting:
Beat ingredients together until fluffy and spreadable. Use a generous dollop on top of each teacake.

Toasted Orzo with Kale and White Beans

And just like that, everything has suddenly gotten easier around my house. This past week, I did quite a bit of cooking, baked a couple times, went out with friends for lunch (with the baby, of course), and even managed to stay up past 9:30. Life is getting back to "normal" with the addition of one very sweet little person. (Oh, and speaking of our Maisy, I want to say thank you for the comments of kind words and congratulations with my last post.)

I can't tell you how happy I am to be back in my kitchen, cooking dinner every night. If Sage isn't home yet, it can be a little bit of a challenge with both a newborn and a three year old, but I'm working it out. The key is keeping the meals very simple. This recipe fit the bill perfectly- not a tremendous amount of prep work involved and it came together very quickly. It was a lovely meal that tasted of summer to me. Toasted whole wheat orzo with parmesan is tossed with lemony kale, white beans and grape tomatoes for a healthy but very flavorful dish.

You might have noticed kale doesn't normally make an appearance on this blog. The last time I cooked with it, over a year and a half ago, Sage insisted he didn't like it. Something made me buy it anyways this week, and guess what. He enjoyed it in this. Now I'm wondering what took me so long. I'm going to have a lot of kale catching up to do.

Toasted Orzo with Kale and White Beans
adapted from allrecipes
serves 2-3 as a meal

1 tbsp olive oil, divided
1 cup whole wheat orzo 
2 cups very hot vegetable stock, plus about a 1/3 cup for cooking the kale
1/4 cup freshly grated parmesan
kosher salt and fresh ground pepper
3 cloves garlic, minced
1 small bunch of kale, stems removed and coarsely chopped (about 4 cups)
1/4 tsp nutmeg
2 cups grape tomatoes (you could halve them, but to keep it easy, I left them whole)
1 (15.5 oz) can of Cannellini or other white beans, drained and rinsed
fresh lemon juice, to taste

Heat 1/2 tbsp of oil in a medium saucepan over medium-high heat. Add orzo and toast 2 minutes, stirring frequently. Add the 2 cups hot stock and 1/4 tsp salt, stir, cover and reduce heat. Simmer for about 12 minutes, or until orzo is tender but still firm to bite and liquid is almost completely absorbed. Remove from heat, stir in parmesan and set aside.

While orzo simmers, heat remaining half tablespoon of oil in a large skillet. Add garlic and cook for a minute. Stir in kale, then add about 1/4 cup of vegetable stock, the nutmeg and several grinds of pepper. Cover and let cook for about 5 minutes, stirring occasionally, adding a splash of stock as needed. Add tomatoes and beans to skillet, recover, and cook until heated through, about 3 minutes.

Toss orzo with kale mixture. Add desired amount of lemon juice (my lemon yielded a 1/4 cup of juice, and I ended up using it all. I would probably only use 2-3 tablespoons next time. It was delicious, but a little on the tart side.) Serve warm.

Maple-Dijon Salmon with Warm Israeli Couscous Salad (and some belated baby news)

As I'm sure you've figured out by my lack of posting for the last few weeks, we've had a new addition to our family. Entering the world a week past her due date, our new daughter, Maisy, was every bit worth the wait. She is the sweetest little baby, and we are completely in love. As well as a little tired. Adjusting to a newborn in the house has been the easy part- it's also having a three year that makes things a little trickier.

Like cooking dinner...especially when Sage isn't home. I haven't really figured out how to manage that one yet. You'll have to bear with my scarce posting for a while. Clearly I am not dedicated enough to have stockpiled recipes to post, nor do I have much time to be blogging anyhow.

This was a meal we cooked together that we really enjoyed. Originally the salad contained wheat berries, but I chose to use whole wheat Israeli couscous instead. I also added zucchini, eliminated the toasted pecans and played around a good bit with the ingredient quantities. I loved the maple-dijon glaze on the fish and how it paired with the couscous and veggies. I wasn't sure about the cranberries, but they definitely added something and I glad I included the zucchini. I've never had wheat berries before, so I would like to try this with them, but I thought the couscous version was great, not to mention way quicker. If you don't have to stop to feed a baby, while also showering attention on a big brother, this entire meal would be an absolute breeze to prepare.

Beckett meeting his baby sister for the first time

Maple-Dijon Salmon with Warm Israeli Couscous Saladadapted from Health, as seen on MyRecipes (via Erin's Food Files)
serves 3
for the salad:
1 tbsp plus 2 tsp olive oil, divided
1 cup whole wheat Israeli couscous
2 cups boiling water
2 medium carrots, in small dice
1 stalk celery, in small dice
1 medium zucchini, in small dice
1/2 cup dried sweetened cranberries
kosher salt and fresh ground pepper2 tbsp red wine vinegar
for the salmon:
3 (4 oz.) pieces of wild-caught salmon, skin on
1 tbsp dijon mustard
1 tbsp pure maple syrup
Preheat oven to 450.In a medium saucepan, heat 1 teaspoon oil over medium heat. Add couscous and toast for 1 minute. Add boiling water, cover pan and reduce to a low heat. Cook for about 8 minutes, stirring occasionally. Remove from heat, drain excess water if needed and set aside.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium. Add carrots and celery and cook for 3 minutes. Add zucchini and cranberries, season with a couple pinches salt and a good bit of pepper and continue to cook for another minute or two, or until vegetables are tender. Remove from heat, stir in prepared couscous, vinegar and remaining tsp of oil. Adjust salt and pepper if needed. Cover to keep warm.
While vegetables are cooking, stir together dijon and maple syrup. Mist a baking sheet with olive oil or brush with additional olive oil. Arrange salmon, skin side down on baking sheet and spread dijon-maple glaze over top. Bake for 4-5 minutes or until almost cooked through, then turn broiler on and broil until golden on top, about 2 minutes.
Serve salmon atop couscous salad.

Creamy Pasta Salad with Tofu and Sunflower Seeds

So guess who didn't still expect to be playing around in the kitchen, let alone blogging. That would be me. My due date has come and gone and I'm still playing the waiting game. But that just means I get to share another recipe with you.

I've noticed that while I've gotten a lot more comfortable using tofu, mostly everything I make with it has an Asian influence to it. Which is all well and good, but I wanted to make something different this time. I decided to browse my blog reader for inspiration and discovered a cold pasta salad with tofu on The Pink Apron. I just love pasta salads, and since it's already getting quite warm where I live, it sounded wonderful!

I definitely used that recipe as inspiration rather than following it, but I was very pleased with the outcome. My family and I really enjoyed this, and the addition of tofu was actually a big hit. The pressing, marinating and baking steps keep this from being a quick-to-throw-together type of salad, but it was worth it, since my former tofu haters both loved the tofu in it. Plus the extra time in the kitchen is a good way to keep yourself occupied...like when you are waiting for big things to start happening.

Creamy Pasta Salad with Tofu and Sunflower Seeds
inspired by The Pink Apron's Honey Mustard Cashew & Tofu Pasta Salad (adapted from Penzey's)

1/4 cup dijon mustard, divided
2 tbsp honey
1 tbsp seasoned rice vinegar
2 tbsp canola or olive oil (I used a blend of the two)
kosher salt and fresh ground pepper
1 (16 oz) pkg of extra firm tofu, pressed and cut into small cubes
10 oz pasta of choice (about 4 cups) -I used a multi grain farfalle 
1 good sized broccoli crown, cut into small florets (about 3 cups)
1/4 cup light mayo -I used the kind with olive oil
1/4 cup light sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
1/4 tsp parsley flakes
1 medium red bell pepper, chopped
2 small carrots, cut into matchsticks or shredded
1/4 cup sunflower seeds

Combine 3 tablespoons of dijon, honey, rice vinegar and oil in a resealable container. Season with pepper. Add tofu and toss to coat. Marinate for at least an hour.

Transfer tofu on a baking sheet sprayed with cooking spray, leaving behind as much marinade as possible. Reserve and refrigerate remaining marinade. Bake tofu in oven preheated to 350 for about 25 minutes, flipping halfway through cooking time. Remove from oven and let cool.

Meanwhile, cook pasta in salted water according to package directions, adding broccoli during the very last minute of cook time. Immediately drain and rinse with cold water.

To reserved marinade, stir in remaining tbsp of dijon, along with the mayo, sour cream, garlic and onion powders, dill and parsley to make dressing. 

In a large bowl, toss cooled pasta and broccoli with red pepper, carrots, tofu and dressing. Adjust salt and pepper if needed. Chill for at least an hour. Prior to serving, add sunflower seeds. (If salad seems a little dry after chilling, you can drizzle with a touch of olive oil.)

Quinoa with Roasted Vegetables and Chickpeas

Looking for a way to enjoy the beautiful weather we were having today, my family and I hit a local festival, where we wound up having way more fun than we anticipated.  There were all the typical things you'd find at those types of events- live music, craft vendors, bounce houses, kiddie rides and rock climbing walls . And of course, lots of very bad for your food. I am always able to resist the all the fried foods, but I will confess to indulging in some ice cream, a lemonade and a snow cone. (Don't judge me. It ended up being a pretty hot day and I'm very pregnant.) Oh yeah, and some kettle corn. (That had nothing to do with the heat- it just happens to be Sage's weakness and it's hard not to eat when it's there.)

After all those empty calories, I was craving something healthy when I got home. This was one of those make-it-up-as-you-go types of meals. One I knew we'd enjoy, simply because it contained stuff we like, but not necessarily a dish I expected anyone to get too excited about.  But we loved it. Full of flavor, but also full of good for you stuff like quinoa and chickpeas, it completely negates all the junk I consumed today. Or at least that's what I'm telling myself.

Quinoa Salad with Roasted Vegetables and Chickpeas
serves 3-4, as a meal

for the vinaigrette:
1/4 cup red wine vinegar
3 tbsp olive oil
2 tbsp honey
1 tsp dried oregano
kosher salt and fresh ground pepper

2 medium zucchini, in large dice
1 cup mini sweet peppers, sliced into rings (or a medium sweet bell pepper, chopped)
1/2 large red onion, chopped
1 cup quinoa, rinsed
2 cups vegetable stock (or water)
1 (15.5 oz) can of chickpeas, drained and rinsed
2/3 cup crumbled feta

Preheat oven to 375. In a large bowl, whisk together the vinaigrette ingredients, seasoning with a pinch or two of salt and several grinds of pepper. Add zucchini, pepper rings and onion to the bowl and toss to coat. Using a large slotted spoon, transfer the vegetables to a baking sheet, reserving leftover vinaigrette. Roast vegetables for about 15 minutes, or until tender, stirring halfway through cooking time.

Meanwhile, bring quinoa and stock/water to boil in a medium saucepan. Cover, reduce heat and simmer for about 12 minutes or until stock is absorbed. Remove from heat and fluff.

Add the chickpeas to bowl with vinaigrette. Add quinoa and roasted vegetables (with any liquids from baking sheet) and gently toss. Add feta and adjust seasonings if needed. Serve warm/room temperature.