Roasted Maple Cinnamon Almonds

Lately I have had all these things I "need-to-do" floating around in my brain.  They are starting to build up.  Things like, buy batteries, groom puppy, clean out closet, plant basil plant... try making my own spiced almonds.  Nothing earth shattering.  But things I really want to do, things that I have been putting off for days, weeks!  Last night hopped up on vanilla iced coffee, I decided to take action and just do.  I accomplished all of the above, including homemade maple cinnamon almonds!!  It felt so good to commit an evening to just knocking things off my list.  My brain thanked me today, I slept better last night, and now I have a yummy snack for the weekend :)

Almonds are really good for you.  We all know that, so I try to always keep some around.  Regular almonds are okay on their own, but I have learned they taste wayyyy better when you add a few healthy natural toppings.  The first batch I tried I coated the almonds with just cinnamon and baked.  Not so good.  The second attempt, I added an egg white to the cinnamon and baked.  Not so good either.  Still hopped up on caffeine, I made a third attempt.  This time I mixed pure all-natural maple syrup {maple makes everything more exciting} with cinnamon, coated the almonds and baked.  These turned out sooo good.  I recommend you try these out!

 Ingredients

1 cup unsalted almonds
1 1/2 tbsp pure all natural maple syrup {don't use Aunt Jemina!}
1/2 tsp of ground cinnamon
a pinch of salt

  

Method

Preheat oven to 300 degrees.  In a small bowl, combine the maple syrup, cinnamon and pinch of salt with a fork/whisk.  Add almonds and coat them evenly.  Spread out almonds on a non-stick baking sheet and bake for 25 minutes, stirring every ten minutes.  Remove from oven and let cool.  Store these in an airtight container/plastic bag for a healthy portable snack!  Enjoy!

And just for kicks, here is a picture of Charlie Bear, groomed :)

Roasted Red Pepper, Portabella and Smoked Gouda Grilled Cheese

Do you ever go through a period of time where you don't feel like cooking?  I love, love, LOVE to cook, but frankly I haven't been able to pick up a spatula, turn on the oven, or even shop for ingredients.  My husband has also been out of town in LA for work.  When he's away my dinners tend to be, well quite frankly, childish.  Bowl's of cereal, candy and cheese and crackers all of sudden count as meals.  I'm not complaining, but I do find my choices amusing.  After 3 days I found myself hungry and ready to graduate to almost grown-up food.  I started with grilled cheese (the kid part) but added roasted red peppers, portabella mushrooms and smoked gouda (grown-up ingredients). These ingredients taste amazing together!  My advice, roast your own red peppers!  It's pretty easy to do, and much tastier than the store bought ones.  Also try to find a good quality bread, I used a fresh locally made whole wheat loaf which really made a difference!

So in honor of National Grilled Cheese Month, try this combo out!

Ingredients
makes 1 sandwich

1 portabella mushroom, cleaned
2 red bell peppers (you'll have leftovers)
2 slices of whole wheat bread
3 or 4 slices of smoked gouda
1 tbsp of vegetable oil
1-2 tbsp of butter
Sea Salt
Freshly cracked pepper
garlic powder

Method

Pre-heat oven to 450 degrees.  Line a cookie sheet with aluminum foil.  Lightly brush each red pepper with a small amount of vegetable oil and season mushroom with salt and pepper.  Place both peppers and the portabella mushroom in the oven for 15 minutes.  Remove portabella mushroom from the oven, and turn the peppers with tongs.  Bake the peppers for another 15 minutes, rotate again, and bake for another final 15 minutes or until fully roasted.

Remove the peppers from the oven and immediately place them in a large ziploc bag.  Let cool for 15-20 minutes.  Remove peppers from bag, you should be able to peel the skin off each pepper with your fingers and a knife.  Slice into thin strips.  Also slice the portabella into thin strips.  Butter one side of each slice of bread.  Assemble sandwich by adding your desired amount of portabella strips and then roasted red pepper strips.  Sprinkle with salt, pepper and garlic powder. Top with the sliced gouda cheese.  Use a panini press or skillet, and cook until the outside is toasted and the cheese is melted.  Happy National Grilled Cheese Month!

Blood Orange Hummus

Over the weekend I was taking my puppy for a walk around the neighborhood, and was deep in thought of what to do with a couple blood oranges I picked up from the market.  I think about recipes most of the time I am walking the pup...  It's so nice to slow down for 30 minutes a day and enjoy being outdoors with an open mind.  I swear other than the unconditional love and cuddles, it is one of the best reasons to have a dog!  Anyways, as you know, blood oranges are only in season for a very short time of the year.  If you happen to see them, buy em quick!  For some reason this makes them extra luxurious in my mind... a rare gem of citrus fruits?  Maybe not, but I did want to do something special.

It was on this walk I decided to try to create a blood orange hummus.  I am a enormous fan of hummus, and knew that a basic recipe mostly always calls for lemon juice.  So why not replace blood oranges with lemons?  I was so delightfully surprised with the result.  I didn't have any tahini on hand, but I don't think it's essential with this particular take on tahini-free hummus.  I also added cumin, ground ginger, and little bit of tumeric for the pretty orange coloring and the health benefits.   The result was a union of spices that loudly comes together and complements the tangy blood orange juice.  This hummus is exciting, full of flavor and oh-so lovely.

The recipe was inspired by this week's selection for the Food Matters Project, which adapts recipes from the the Food Matters Cookbook.  This week's post is hosted by Erin from "Naturally Ella".  Check out with other bloggers did with Mark Bittman's "Hummus Served Hot" recipe here. 

Blood Orange Hummus

Ingredients

2 cup chick peas, rinsed
2 cloves of garlic
1/4 cup extra virgin olive oil
1/2 teaspoon of cumin, 
1/4 tsp turmeric
1/8 tsp ginger and paprika
salt and pepper
1 blood orange (about 1/3 cup juice)

From clockwise: paprika, cumin, tumeric and dried ginger

Method

For blood orange juice: roll orange with palm of your hand on a cutting board "loosing" the juices.  With a sharp knife cut the orange in half.  With both hands squeeze each half to release juice from pulp.  Be careful, the juice is blood red and can stain a porous wood cutting board (as I learned!).  Discard orange halves.  You should be left with about 1/3 cup of juice.  Set aside.

With a food processor, add chick peas, garlic cloves, spices and extra virgin olive oil.  Lastly add your blood orange juice.  Process until you have a smooth consistency.  Garnish with chick peas, paprika and a slice of blood orange.  Enjoy!

White Bean Basil Dip with Whole Wheat Rosemary Flatbread

I once spent a weekend at a friends house who served a white bean pesto dip during happy hour.  I had never had such a dip and instantly fell in love.  When I find a dip that isn't mayonnaise or sour cream based, I get pretty excited.  I despise mayonnaise.   Anyone else out there feel that way?  Yuck. There is something about it, the taste, texture, that will never win me over.  And since it isn't the best for you, I'm not upset.  Alright, enough mayonnaise hate...  I am however a huge fan of white beans, I tend to use them a lot.  They are especially good in a dip!  Add some fresh basil.... and you are at amazing, without any mayonnaise.

I wanted something to dip into this dip with (does that makes sense?), but didn't feel like going to the store last Sunday.  So I decided to whip up some easy flatbread.  I used white whole wheat flour to keep things a healthy as I knew chances were this, and many a glass of Louis Latour's Macon Villages Chameroy (a DIVINE french wine that isn't too expensive) would probably be my dinner.  The secret tastiness is adding chopped rosemary into the the dough. 

  

Ingredients

White Bean Basil Dip

1 can of white beans
1 cup of fresh basil, rinsed
1 tbsp of extra virgin olive oil
salt and pepper to taste

Rosemary Flatbread
source: Gourmet Magazine 
  
1 3/4 cups unbleached all-purpose flour 
1 tbsp chopped rosemary 
1 tsp baking powder 
3/4 tsp salt 
1/2 cup water 
1/3 cup olive oil plus more for brushing 
Sea salt

Method

For the dip, add beans to a food processor, process until the consistency of hummus.  Add fresh basil, olive oil and a pinch of salt and pepper.  Process until smooth.

For the flatbread.  Preheat oven to 450°F with a heavy baking sheet on rack in middle.  In a mixing bowl, stir together flour, chopped rosemary, baking powder, and salt.  Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and a few pinches of sea salt. Place parchment on preheated baking sheet and bake for 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces and enjoy with the white bean and fresh basil dip! 

P.S. The white bean basil dip tastes amazing on a sandwich or wrap the next day for lunch.  Just sayin!  Enjoy! :)

Chickpea Salad with Cilantro and Spinach

Chickpeas?  Spinach?  What?  Okay, this recipe is über healthy.  If you're thinking enough with the health stuff, why don't you check out this, my bacon cornbread recipe? :)  For those of you still reading, this recipe may not look like much, but it is packed with lots of flavor, protein and nutrients!

I would have to say this is my new favorite thing to eat for lunch.  Chickpeas are tossed with chopped onions, garlic, cilantro and spinach.  Two full cups of spinach are incorporated into the recipe.  The best part is you don't even notice them!  Amazing.  Cumin, one of my favorite seasonings, compliments the protein rich chickpeas.  Altogether though, cilantro shines as the star of this meal.  

It is easy to prepare, and you can make a big batch in advance.  Nothing is simpler than just reaching into the fridge for a fully prepared, don't have to do anything for, lunch! 

Ingredients
recipe adapted from Oh She Glows

1 15-oz can chickpeas, drained and rinsed
2 cups baby spinach
1/4 cup yellow onion, chopped finely
1 tbsp lime juice
3/4 cup fresh Cilantro
1/2 tsp sugar (or to taste)
1 tsp minced garlic
1 tsp extra virgin olive oil
1/2 tsp ground cumin
1 tsp salt (more to taste, I ended up salting it each time I had some)
freshly ground pepper

Method

In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

In the food processor (no need to rinse the bowl), add the lime juice, onions, cilantro, sugar, garlic, cumin and oil. Process until smooth, scraping down the sides of the bowl as needed.

Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavors develop.  Serve cold alone or over a whole grain such as brown rice.  Enjoy!

Bacon Cornbread

Disclaimer:  This post is not for anyone sticking to their New Year's diet

It's funny, there are certain dishes that only I make, and certain dishes only my husband makes.  It's like we have an established unspoken rule.  For instance, I don't touch a steak, and he doesn't go near salmon.  One of Chris' specialties is his chilli.  It is soooooo good, he doesn't stick to a recipe each time, it's more about what we have on hand.  On Sunday, we woke up took the puppy for a long walk, and then Chris started prepping lots of ingredients and got a pot of chilli on the stove.  This time he used a little bit of leftover coffee and also added some Abita Turbo Dog (a dark brown ale), two surprisingly excellent flavors that might of made this chili his best batch yet.

As he was busy tending to the chili while watching some football, I got the urge to add my own touch to our Sunday dinner.  Other than topping your chilli with lots (and lots) of cheddar cheese, what else goes best with it?  Cornbread!  Then, I thought what makes ordinary cornbread amazing cornbread... bacon.  Yummmmmmm.  I was also inspired to make this after having some amazing bacon skillet cornbread in Charleston's Husk Restaurant.  Husk was voted Bon Appetit's number one new restaurant in 2011, and it was simply one of the most amazing meals ever.  This is my version of their to-die-for bacon cornbread (pictured below in Charleston, SC).  


My cornbread is moist and fluffy, yet still holds together after you cut into it.  I added a little bit of honey into the batter for a touch of sweetness. The secret to this cornbread is to whisk the bacon drippings into your wet ingredients.  It makes a huge difference and you'll start to ponder what else you can whisk bacon drippings into....

Ingredients

1/2 lb bacon
1 cup all purpose flour
1 cup corn meal
1 3/4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 1/4 cup milk (I used non-fat b/c that's what we had on hand)
1/3 cup honey
1 egg
1/2 cup frozen yellow corn
5 tbsp bacon drippings

Method

Preheat oven to 375 degrees.  In a cast iron skillet, cook bacon and crumble into small pieces.  Set aside.  Pour most of the bacon drippings into a separate bowl leaving enough fat so it still coats the pan. 

In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt and frozen corn.  In another mixing bowl, whisk together the milk, honey and egg.  Add 5 tablespoons of the bacon drippings, whisk together.  Combine the wet and dry ingredients into one bowel.  Pour into the skillet and top with cooked bacon pieces.  Bake for 30 minutes until you can cleanly stick with a toothpick.  Enjoy with a bowl of chili for dinner or on its own with some honey butter for breakfast!

Browned Butter Sage Cashews

Cashews........ Mmmmmmmmm........

There is something about these nuts that stand out from the rest.  They are not as hard as other nuts and feel luxurious to me.  Cover them in butter and I'm in heaven. 

So do yourself and favor and make these!  Browned butter gives the cashews a complimentary nutty flavor that is enhanced with sage, sea salt and little bit of honey.  These would make an excellent gift, and are sure to be popular next time you are entertaining! 

Ingredients
recipe adapted from The Kitchn

1/2 pound roasted, unsalted cashews
1 tablespoon unsalted butter
2 teaspoons finely chopped fresh sage
1/2 teaspoon honey
1/4 to 1/2 teaspoon salt

Method

Preheat oven to 350° degrees. Spread the cashews on a cookie sheet and warm in the oven.

In a small skillet, melt the butter over medium heat. Continue cooking for 2 to 3 minutes, stirring, until the butter begins to turn golden brown. Add the sage and cook, stirring, for another 1 to 2 minutes, until the butter is dark golden and the sage is frizzled but not burnt. Remove from heat and add the honey.

Toss the cashews with the butter mixture and add salt to taste.  Enjoy!  These also go extremely well with a Cabernet Sauvignon... just saying! :)

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Buttermilk Cheddar Biscuits

Growing up my family always served biscuits with Sunday dinner and definitely at all of our family get-togethers.  As a kid, I was an extremely picky eater and refused to eat anything except the main meat and the biscuits.  No veggies for me, not even mashed potatoes!!  I probably ate 2 or 3 biscuits with every meal.  I remember one time my Mother told me I wasn't allowed to leave the table unless I finished my green beans.   So when I thought she wasn't looking, I brilliantly managed to hallow out my biscuit and stuff it to the gills with the veggies on my plate.   I thought I was so sly. 

Looking back,  I realize she probably knew all along.  I also can't believe how limited my taste buds were.  Ahhhh, I am glad to say my taste buds have developed.  But when I crave comfort food, I always seek out biscuits.  These are great for an occasional treat.  They are buttery, fluffy and delightfully cheesy.  You will want to have 2 or 3 even if you don't have any vegetables to hide! 

Ingredients
recipe source: Ina Garten

2 cups all purpose flour, plus more as needed
1 tbsp baking powder
1 1/2 tsp salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tbsp milk

Method

Preheat your oven to 425 degrees.  In a large bowl, add flour, baking powder and salt and mix together.  Slowly add the butter and mix until the batter is in small clumps, the size of peas as Ina says. 

In a small bowl, combine the buttermilk and egg.  Whisk lightly.  Quickly add this mixture to the flour mixture with the mixer on low.  In another small bowl, mix the cheddar and a handful of flour.  With the mixer still on low, add the cheese to the dough.  Mix until it is all roughly combined.

Place the dough on a well-floured board and knead lightly about 6 times.  Roll out the dough until it is about 2 inches thick.  Use a biscuit cutter to cut biscuits, re-rolling scrapes to keep making biscuits. 

Place biscuits pieces on a cookie sheet lined with parchment paper.  Brush the top of each biscuit with the egg wash.  Bake for 20-25 minutes until the tops are browned and biscuits thoroughly cooked.  Serve hot with a little bit of garlic butter or alone as a snack!  Enjoy!

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Grana Padano and Fig Appetizer

Last weekend Chris and I made an impromptu decision to fly up to New York for a weekend of fun at the very last minute.  It was crazy - I literally woke up Thursday morning with an early yoga class in mind, and after a phone call from my husband, four hours later, I had purchased a plane ticket and was waiting to board an airplane.  It was probably the most spontaneous thing we have ever done.  In the past 5 years Chris and I having traveled all over the world together but we had never been to the Big Apple together.  One of the places we visited was Murray's Cheese Shop in Greenwich village.  This place is AMAZING.  I was like a deer caught in head lights trying to take in all the beautiful displays and varieties of cheese.  Cheese Heaven!!!

We ended up buying an incredible cheese that we sampled called Grana Padano.  This cheese is less nutty and salty, a much more delicate cheese compared to your regular Parmesan.  Think of Grana Padana as Parmigiano Reggiano's high-maintenance cousin.   We learned that it is made throughout the Po River Vally in northeastern Italy, and the cheese requires the raw cow milk of two milkings, which is then partially skimmed, cooked twice and bathed in brine before aging.  Serious stuff.  Grana means "grain" noting the cheese's fine, flaky, granular quality and sweet, nutty bite.  Murray's insists upon a 20 month age, and such high standards call for a worthy wine.*

So if you are in need a new appetizer for thanksgiving, or entertaining this holiday season?  I highly recommend you serve these simple and rustic cheese hors d'oeuvres.  Any type of Parmesan goes wonderfully with a high quality fig spread or preserve.  The fig spread is rich and sweet and pairs well with the nutty cheese.  I used Dalmatia's Fig Spread which I found in the gourmet section of my local grocery store.

Ingredients

1 whole wheat batard
1 jar of fig spread or fig preserves
1 block of good quality parmesan cheese
1 tablespoon of extra virgin olive oil
salt and freshly ground pepper to taste

Method

Line a small baking sheet with foil.  Cut batard into 1cm thick pieces and evenly spread out on baking sheet.  With a pastry brush or an olive oil mister, add a little bit of EVOO on each piece of bread.  Season with salt and pepper and toast in a toaster oven or on in the broil until golden brown.  Remove from oven.  Top with a a little bit of fig spread and cheese.  Enjoy!

*source: Murray's Cheese Shop

Apple Walnut Muffins with Maple Cream Cheese Icing

Are these muffins?  Cupcakes?  Not sure... but once you taste one you won't care.  I made these last weekend to have on hand while my parents were in town visiting.  I have found that having muffins on hand while you have guests works out really well.  Sometimes your guests will arrive starving, or wake up earlier than you and it's nice to have something available so they can help themselves.  These delicious, moist and fluffy muffins will make you happy, whether you have guests or not!

The apple walnut combination makes this a perfect recipe for fall when apples are readily available at the markets.  Almost any variety of apple can be used.  The maple cream cheese icing is flavored with a pinch of cinnamon and is such a treat.

Ingredients
Recipe from A Cup of Sugar... A Pinch of Salt

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoons cinnamon
1 1/2 cups apples, peeled, cored and diced
1/2 cup chopped walnuts

For the frosting:

8 ounces cream cheese, at room temperature
4 ounces (or 1 stick) unsalted butter, at room temperature
1/2 teaspoon ground cinnamon
1 teaspoon maple extract
1/2 cup confectioners sugar


Method

Preheat oven to 400 degrees.  In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In a small bowl, mix eggs, buttermilk, and oil. Stir into flour mixture just until moistened. Add diced apples and walnuts.

Fill paper-lined muffin cups two-thirds full. Bake for 22-25 minutes or until center of muffin springs back when lightly touched. Cool muffins on a wire rack.

For the frosting, with a mixer combine the cream cheese, butter, cinnamon and maple extract.  Add the sugar and beat until smooth.  Top the muffins liberally and garnish with a few extra walnuts and confectioners sugar!    If you want to get a little crazy, make a few mini muffins like I did :)

 

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