Haven’t you heard? Gluten-free is so hot right now. No, I am not gluten-free. I’m just not hip enough to align myself with Victoria Beckham, Zooey Deschanel, Rachel Weisz, and a whole host of Hollywood glitterati. Rather, I got a whole lotta love for coconut and alternative flours of all-stars and stripes (thank you, Kim Boyce!) My coconut lovin’ kicked into overdrive after a family vacation to sunny Puerto Rico, where coconut is practically the national emblem. Street vendors sell endless varieties of shockingly sweet coconut candies while coconut water, the health craze du jour of the moment, is readily available on most street corners where it is epically served to you by a man with a machete, who lobs off the top of a coconut for you, jams a straw through its spongy flesh, and hands you what must be a gallon of coconut water for a mere dollar or so.
Posted in Baked Goods, Breakfast
Tagged Banana, Banana muffin recipes, Coconut, Coconut banana muffin recipes, Coconut flour muffin recipes, Coconut flour recipes, Coconut oil, Gluten-free muffin recipes, Gluten-free recipes, Honey, Pecans
With a surplus of barley flour haunting the shadowy recesses of my freezer (Kim Boyce’s fabulous Strawberry Barley Scones from Good to the Grain, prompted me to order a whole box of it) I figured it was about time to clear house, what with spring allegedly right around the corner. I was making a divine Smoky Carrot Hummus for dinner and, seeking out a vessel for the aromatic spread, was decidedly uninspired by the “homemade whole wheat bread” at the grocery store that listed upwards of 10 ingredients. Lacking both the time and willpower to bake a traditional loaf of rise/knead/repeat bread, that’s when the idea for a quickie skillet bread bubbled up from the depths of my food subconscious. Done in 40 minutes or less. YES.
Posted in Baked Goods, Breakfast
Tagged barley bread recipe, barley flour recipes, barley flour uses, easy bread recipes, fast bread recipes, healthy bread recipes, low-gluten bread recipes, no-knead bread recipes, quickie barley skillet bread, skillet bread recipes
These are interesting. In a pleasantly anomalous way. When I think of coconut pancakes, I think of something sickly sweet. Something served on a cruise ship or at a really mortifying resort in Cancun. Negative connotations aside, these are substantial and hearty, humbly anchored in whole wheat flour, enlivened by the addition of nutmeg and allspice, and lightened by the presence of coconut milk and a delectable fruit compote. Consider them an eclectic way to sublimate your cravings for a syrupy stack of buttermilk pancakes into a veritable health food.
Posted in Breakfast
Tagged allspice, banana pancakes, bon appetit mark bittman recipes, bon appetit pancakes, bon appetit vegan coconut pancakes, Coconut milk, coconut milk pancakes, coconut pancakes, mango pancakes, maple syrup, Mark Bittman vegan whole wheat coconut pancakes, Nutmeg, pineapple pancakes, shredded coconut panckes, tropical fruit compote, unsweetened shredded coconut, vegan pancakes, Whole Wheat, whole wheat pancakes, whole wheat vegan pancakes
For those that love the reassuring ritual of a muffin in the morning, but are feeling rather virtuous. Loaded with oats, whole wheat, and berries, but still sufficiently sweet.
Consider how admirably convenient this combination of ingredients is – pumpkin, chocolate, and a plethora of intoxicating fall spices. Depending on your dining habits, this can work well for both breakfast and desert. Rather, consider this a convenience food of sorts.
Dark Chocolate Chunk Pumpkin Bread
Makes 2 loaves
3 1/4 cups unbleached all-purpose flour OR whole-wheat pastry flour
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons fine-grain sea salt
one 15 oz can pumpkin puree
1 cup safflower oil
3 cups raw cane sugar
1 teaspoons pure vanilla extract
three 3 oz bars dark chocolate, chopped
1.) Preheat oven to 350 degrees. Grease two 9×5″ loaf pans. In a medium-sized bowl, whisk together the first seven ingredients, from the flour through the salt.
2.) In a separate large bowl, whisk together the pumpkin, oil, and sugar. Beat eggs, one at a time, into pumpkin mixture, and then the stir in the vanilla. Add 3/4 cup tepid water to pumpkin as well as the chocolate chunks. Stir to combine.
3.) Add dry ingredients to the wet and stir until just combined. Pour evenly into the two prepared pans and bake on the middle rack of the oven for 1 hour 15 minutes to 1 hour 40 minutes; until golden. Cool in the pan for 15 minutes and then turn out onto a cooling rack to cool completely.
Two breakfast posts in a row – a sign of lazy, end-of-summer mornings? This egg scramble is hearty, smoky, and immensely satisfying. It’s also a great way to use up stray produce. I made Whole Foods’ Harissa paste before making the eggs and it took only about 30 minutes and was SO worth it. Much better than store-bought. I have a lot of it left over and look forward to all sorts of exciting uses – over veggies, chicken, fish, more eggs…
Harissa Egg Scramble with Kale & Roasted Eggplant
a fourth of a large eggplant, diced
extra-virgin olive oil
fine grain sea salt and freshly ground black pepper
2 stalks of Lacinato kale or other kale variety, stemmed and sliced
1/2 tablespoon Harissa
1.) Preheat oven to 350. Toss eggplant with a splash of olive oil and season salt and pepper. Place on a baking tray and roast for 30 minutes; until tender and browned. Remove from oven and set aside.
2.) In a medium bowl, whisk eggs until frothy and then season with salt and pepper.
2.) Heat a good glug of olive oil in a medium skillet over medium flame. Add kale, sprinkle with a bit of salt, cover, and cook, stirring occasionally, for 5 minutes or so; until wilted. Remove kale from pan and set aside.
3.) Add another glug of olive oil to the pan and heat over medium flame until swirly and hot. Add eggs and cook, undisturbed, until beginning to set. Add eggplant and kale to eggs and scramble things up a bit with your wooden spoon. Cook until eggs set; 30 seconds more. Serve with a 1/2 tablespoon of Harissa, or to taste. I definitely used much more!
My very first attempt at a frittata was immensely satisfying. Watching this mess of raw eggs and scraps of veggies transform itself in a mere 3 minutes into a handsomely browned, restaurant-worthy egg pie had me eagerly telling my friends of my feat – but no one seemed too impressed. Am I the only one who’s never made a frittata before?!
Summer Vegetable Frittata
9 large FRESH eggs
3/4 teaspoon fine grain sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/3 cup yellow onion, chopped
1 cup zucchini or any other summer squash you have hanging out in your fridge
1/2 cup red bell pepper, chopped
1 tablespoon fresh thyme leaves, chopped or 1 1/2 teaspoons dried thyme
4 garlic cloves, minced
2/3 cup tomato, diced
1.) Combine eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl and whisk until frothy. Set aside.
2.) Heat olive oil in a large, broiler-proof skillet (10-12 inches is fine). Add onions and saute for 1 minute. Add zucchini, bell pepper, thyme, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and garlic. Cover and cook for 7 minutes, stirring occasionally; until vegetables are tender. Stir in tomatoes and cook, stirring occasionally, until liquid cooks off; 5 minutes or so.
2.) Preheat broiler to high heat. Pour eggs into skillet and stir gently to combine. Cover reduce heat, and cook for 15 minutes, until the center is about to set.
3.) Broil frittata for 3-8 minutes; until cooked through. Serve with hot sauces, if desired.