Recipe: Green Breakfast Smoothie

Green? That's right, green.

Blend the following:
1 sliced banana (could be frozen)
1 apple, cored and in large chunks
1 1/2 cups chopped kale (stems removed)
1/4 cup soymilk, coconut milk, or skim milk
3/4 cup orange juice
1 Tbsp sugar (optional)
Dash of salt (optional)
10-12 ice cubes

This is seriously delicious and an excellent way to start the day. Serves two!

Fall is Here: Pumpkin Muffin Time!

I know, they sound odd, but these muffins are wicked delicious! I found a recipe on epicurious.com and tweaked it to my liking (and my attempts to be a little healthy in my muffin-making endeavors).

My changes:

• I made 18 regular-sized muffins instead of the 6 giant muffins. Do I love a giant pumpkin muffin? Yes, yes I do! Would my midwife kill me if she knew the amount of carbs one of those has? Yes, yes she would.
• I used all white whole-wheat flour, which made them a little less cake-like, but I'm okay with that
• instead of using all oil, I used mostly applesauce (1/3 cup maybe?) and topped off the measuring cup with oil
• I added about 1/4 cup ground flax
• I added a decent helping of cinnamon
• I added 1/2 cup of craisins to the wet mix with the crystallized ginger. I would recommend adding a full cup, 1/2 cup was not enough!
• I adjusted the icing - I only had dark molasses and it was strong tasting the first time I made the icing. That batch was scrapped, and I remade it without the molasses, adding a little vanilla and a generous teaspoon of cinnamon.

Muffins!

Well, we're in NYC and, after two days of fighting against the heat, our new AC unit finally got the apartment to a cool enough temperature for me to warm it back up again with baking!

My goal is start baking bread for us 1-2 times a week, but I thought I'd start with muffins this evening. Yum! This recipe is an adaptation of Morning Glory Muffins from the America's Test Kitchen Healthy Family Cookbook, but I changed quite a bit. Enjoy!

The Yummy Muffins
Makes 12-14 Muffins

3 cups flour (I used three cups of white whole-wheat flour), sifted
3 Tbsp. flax seeds, ground (optional)
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 1/2 cups sour cream
1 1/2 cups grated apple, carrot, or zucchini (press the water out if using zucchini)
1 8-oz can crushed pineapple, drained
1/2 cup raisins
1/4 cup shredded coconut
1/2 cup chopped walnuts (toasted, preferably)

Heat your oven to 375 and lightly grease a regularly-sized muffin tin.

Whisk together the flours, ground flax seed (if using), 1/4 cup of sugar, baking powder, baking soda, salt, and cinnamon.

Using either a standing mixer or a hand-held mixer, beat the softened butter and 1 cup of sugar together on medium-high for 2-3 minutes, until completely smooth and a pale yellow. Beat in the eggs and vanilla. Reducing the speed to low (medium low if using a standing mixer), add the sour cream and dry mixture a bit at a time. Beat until just incorporated.

Fold in the apple/carrots/zucchini, pineapple, coconut, raisins, and nuts, being careful not to overmix your batter.

Spoon the batter into your muffin tins. The batter will be stiff and you can fill the muffin tins quite a bit as the muffins will rise up nicely and should not overlap/burn. Sprinkle the remaining sugar over the muffins.

Bake until they are golden brown and a toothpick/cake-tester comes out with a crumb or two attached, 23-27 minutes (rotating half-way through is preferable). After letting them rest for a minute or two, use a large spoon to flip the muffins out of the tin and cool on a wire rack.





 

Blackberry Scones for Lovers

Blackberry Scones

These scones are healthy with fruit, whole grains, and flax, and only about 300 per serving, although they yield a large scone. They are also fast, only about 25-30 minutes from start to finish. 


This is a great basic recipe you could add almost anything to. I used blackberries when I made these as that was what I had on hand, but they would be good with some grated lemon zest, or some minced crystallized ginger, or even shredded ginger if you put it in the wet mix. You could also experiment with almond or another flavored abstract. I really want to try the following combinations: dried cherries and walnuts, lemon and ginger, and raspberries, white chocolate, with almond extract.


1 cup whole wheat flour
1 cup all-purpose flour
1/8 - 1/4 cup ground flax (optional)
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
5 Tbsp. cold, unsalted butter (cut into small pieces)
2 eggs, room temperature, plus one egg white
1/2 cup skim milk
about 1 cup frozen blackberries (I chopped mine in thirds so they were still in fairly large chunks . I would recommend keeping these frozen until everything else is done)

Heat the oven to 425F. Lightly butter or grease a large baking sheet.

In a large mixing bowl, combine the flours, flax, baking powder, salt, and sugar. Using a pastry cutter, cut the butter into the dry mix until it resembles small crumbs and is integrated fairly thoroughly.

In a medium bowl, whisk the 2 whole eggs, then add the milk. Using a wooden spoon (as the mixture will be thick and sticky), stir the liquids into the dry mix until just moistened. Very carefully (especially if you are using fresh berries!!!), fold the berries into the mix.

Turn the dough onto a lightly-floured surface and flatten into a circle that is about 3/4-inch thick. Don't worry about the dough being perfectly level; uneven scones are the prettiest! Using a sharp knife, cut the dough into six wedges and carefully transport them to your baking sheet. Whisk the egg white, and lightly brush on the scones.

Bake for 12-14 minutes, until they are golden brown.

Sweet Souffled Ricotta Cakes (aka really delicious, fluffy pancakes that will melt your cold, cold heart)

My mom mailed me Vegetarian Suppers by Deborah Madison for my birthday (thanks Mummy!). Ian and I had a friend over for brunch this morning and I cooked some delicious little pancakes for us based on this recipe.

Sweet Souffled Ricotta Cakes
Adapted from Deborah Madison

This recipe could be either savory or sweet. We topped our pancakes with honeyed Greek yogurt and fresh fruit, and with homemade pearsauce, but maple syrup or whipped cream and berried would be delicious as well. You could also omit the sugar and make savory pancakes. Fresh herbs mixed into the batter would be quite nice, or served with a light vegetable puree. 

3 eggs, separated
1 cup ricotta cheese
1/2 cup milk (skim, whole, or almond)
3 tablespoons butter, melted
1/2 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon sugar (if sweet, omit if you are making savory pancakes)


In a large bowl, beat the egg yolks until smooth. Add the ricotta cheese, stirring until well blended. Then add the milk and butter, again stirring until well blended. Sift in the flour, baking soda, and salt, adding the vanilla and sugar once well blended. Set aside.

With a hand beater or standing mixer, beat the egg whites until they reach soft peaks. Gently fold the egg whites into the batter until no streaks remain.

Heat a non-stick skillet over medium heat, with butter or oil if desired. When pan is hot, reduce heat a little and drop 1/4 cup of batter at a time to make smaller pancakes. Flip after 1-2 minutes, when the first sides are nicely browned (be careful, the batter will still be a bit loose and will bubble on top when they are ready to flip like a traditional pancake!). Serve immediately.