Quinoa and Grilled Zucchini July 31, 2007

1 large avocado
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt

3 large eggs

1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple of pinches of fine grain sea salt

2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish

Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water and salt in a blender (or use a hand blender). Set aside.

Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking. Set aside.

While the eggs are cooling start preparing the zucchini by tossing it with the olive oil and salt in a bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until tender and cooke through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.

Crack and peel each egg, cut into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish.

Fig spread with black pepper and toasted sesame seeds July 24, 2007

Fresh figs are a true delight! This beautiful jewel-toned preserve is versatile enough to start the day on a slice of walnut toast or end it as part of a cheese plate.

1 1/2 pounds ripe fresh black Mission figs, stemmed and cut into 1/4-inch dice
1/4 cup freshly squeezed lemon juice
1/3 cup honey
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup toasted unhulled sesame seeds

Toss the chopped figs and lemon juice together in a large bowl. Stir in the honey and black pepper and set aside for 10 minutes. The figs will start to break down and get soupy. Pour the fig mixture into a large, heavy pot over medium heat and bring to a slow, gurgling boil. Cook, stirring constantly, until the figs start to reduce and thicken, about 10 to 15 minutes. Stir in the sesame seeds and remove from the heat. Let the spread sit for 5 minutes, taste, and add more pepper if needed. This spread may be canned as you would other jams, but it keeps well for up to a week in the refrigerator. Makes 3 cups.

Wheat Berry Salad July 24, 2007

with Citrus, Toasted Pine Nuts, Feta, and Spinach

2 cups soft wheat berries, rinsed
6 cups water
2 teaspoons fine-grain sea salt, plus more as needed

grated zest and juice of 1 orange
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon minced shallot
1/2 cup extra virgin olive oil
fine-grain sea salt and freshly ground black pepper

3 generous handfuls spinach leaves, stemmed and well rinsed
1 cup toasted pine nuts
1/2 cup crumbled feta cheese

Combine the wheat berries, water and 2 teaspoons salt in a large saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump and chewy, about an hour or so. Drain and season to taste with more salt. Combine the orange zest and juice, lemon juice and shallot. Whisk in the olive oil and season with a few pinches of salt and a few grinds of pepper. Toss the hot wheat berries with the spinach, pine nuts, citrus dressing, then top with the feta. Taste for seasoning and spinkle with a bit more salt if needed. Serves 4 to 6.

Savory Amaranth Souffle July 24, 2007

1 1/4 cups whole amaranth
2 cups water
1/2 teaspoon plus a pinch of fine-grain sea salt
2 Tablespoons unsalted butter
2 Tablespoons amaranth flour
2 generous pinches pure chile powder
1 2/3 cups hot milk
6 large eggs, separated and at room temperature
3/4 cup shredded Gruyere or any other flavorful melty cheese

Preheat 400F and position rack near bottom of oven. Generously butter four 10-ounce ramekins. In a dry skillet over low heat, toast the whole amaranth until golden and fragrant. Sprinkle 1/2 cup of the toasted amaranth evenly over the prepared ramekins, coating the entire bottom and sides and shaking out any excess. Bring the water to a boil, salt it lightly, then add the remaining 3/4 cup toasted amaranth. Lower the heat, cover, and simmer until the amaranth is tender, about 20 minutes. Drain any remaining water, season to taste with salt, and set aside to cool. Melt the butter in a heavy saucepan over medium heat. Add the flour, the 1/2 teapoon salt, and the chile powder and cook, stirring constantly, until foamy, just 1 or 2 minutes. Do not brown. Remove from heat and use a wire whisk to mix in the hot milk. While still whisking, return the pan to heat and bring to a boil. Keep at a boil for 1 minute; it should thicken up a bit. Remove from heat. Cool for just a minute or so, then use the whisk to beat in the egg yolks one at a time. Switch to a spoon and gradually add the cheese. Stir until smooth, then fold in the cooked amaranth. Using an electic mixer, beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold a big scoop of the whites into the souffle base, then fold in the rest. Quickly (but gingerly!) fill each of the prepared ramekins to just below the rim. Put the ramekins on a baking sheet and place in the oven. Reduce heat to 375F and bake for about 30 minutes, or until puffy and golden. Serve immediately, if not sooner. Serves 4.

Do-it-Yourself Power Bars July 24, 2007

1 Tablespoon coconut oil
1 1/4 cups rolled oats
1 1/4 cups chopped toasted walnuts
1/2 cup oat bran
1 1/2 cups unsweetened crisp brown rice cereal
1 cup dried cranberries, coarsely chopped
3 Tablespoons finely chopped crystallized ginger
1 cup brown rice syrup
1/4 cup natural cane sugar
1 teaspoon pure vanilla extract
1/2 teaspoon fine-grain sea salt

Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8×8-inch pan; for thinner bars, use a 9×13-inch pan. Mix the oats, walnuts, oat bran, cereal, cranberries, and ginger together in a large bowl and set aside. Combine the rice syrup, sugar, vanilla and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour over the oat mixture and stir until the syrup is evenly incorporated. Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.

Espresso Banana Muffins July 24, 2007

From Heidi Swanson. She writes, “This decadent espresso-flecked morning muffin with a big, walnut-crusted top is everything a muffin should be. If you need more than espresso to lure you out of bed, stir in some chocolate chunks.”

2 cups white whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon fine-grain sea salt
1 1/4 cups chopped toasted walnuts
1 Tablespoon fine espresso powder
6 T unsalted butter, room temperature
3/4 cup natural cane sugar
2 large eggs
2 teaspoons vanilla
1 cup plain yogurt
1 1/2 cups mashed overripe bananas (about 3 large bananas)

Preheat 375F, position racks low in the oven, and line 12 muffin cups with paper liners. Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine. In a separate large bowl or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients. Spoon into muffin tins, top with the remaining 1/2 cup walnuts and bake until golden, about 25 minutes.

Grain-ola July 24, 2007

From Super Natural Cooking by Heidi Swanson, author of www.101cookbooks.com.

4 cups old-fashioned or quick-cooking rolled oats
3/4 cup unsalted raw sunflower seeds
1 cup walnus or macademia nuts, chopped into halves or quarters
1 1/2 cups unsweetened shredded coconut
1 1/2 cups assorted unsulfured dried fruits (try tropical fruits like dried pineapple and papaya), chopped
grated zest of 2 oranges
3/4 cup raw mild-flavored honey
1/4 cup coconut oil

Preheat 300F and set aside 2 rimmed baking sheets. Combine the oats, sunflower seeds, walnuts, coconut, dried fruits and zest in a large bowl. Heat the honey and coconut oil in a small saucepan over low heat, whisk to thoroughly combine, then pour over the oat mixture and stir until everything is well coated. Divide the mixture between the baking sheets and spread into a thin layer. Bake, stirring every 10 minutes, for about 40 minutes, until toasty golden brown. Cool completely, then store in an airtight container at room temperature. Serve with millk or creamy, cultured yogurt and fresh fruit for a perfect pairing.

Buttermilk Cinnamon Coffee Cake July 23, 2007

Previously adapted from “Morning Food” by Margaret S. Fox.

2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1/4 teaspoon powdered ginger
1 cup firmly packed light brown sugar
3/4 cup white sugar
3/4 cup olive oil
1 cup chopped macadamias or pecans
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg, beaten
1 cup buttermilk

Preheat 350F. In a large bowl, combine flour, salt, 2 teaspoons of cinnamon, ginger and both sugars. Mix, then break apart any clumps of brown sugar with your hands. Add the olive oil and stir to combine. Remove 3/4 cup of the mixture and add it to the nuts along with the remaining 1/2 teaspoon of cinnamon. Stir to coat, then set aside.

Grease a bundt pan with a small amount of olive oil, or with Pam olive oil cooking spray. The Pam butter spray is ok too.

Add the baking powder, baking soda, egg and buttermilk to the remaining batter. Mix to combine. It’s ok if there are small lumps in the batter but break apart any large ones with the back of your spoon. Evenly pour the batter into the bundt pan, then sprinkle the nut mixture over the surface. It will look like it’s too much but it’s not. Some of the nuts will sink down into the batter and the others will lightly toast on the top.

Lightly spray the nuts with cooking spray, then place the pan in the oven. Bake for 40 to 45 minutes. It’s done when the top has a light golden brown color and a toothpick inserted into the cake comes out clean. Remove the pan from the oven and allow it to cool for at least 15 minutes.

Using a butter knife, gently trace the edges of the cake to make sure the sides haven’t stuck to the pan. Now place a large plate on top and, holding the plate and pan together, invert the two. You can do this again if you want the nuts to be on top for serving.

Spiced Cream Coffee

1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon sugar for whipped cream, plus more for the coffee
1/2 cup heavy cream
2 cups freshly brewed coffee
1 Tablespoon chocolate syrup
about 1 cup whole milk

In a small bowl that has been chilled in the freezer, combine 1/4 teaspoon of the cinnamon, all the nutmeg and 1 Tablespoon sugar with the cream. Whip with a handheld mixer until stiff peaks form.

In each coffee cup: Pour 1/3 to 1/2 cup of milk (depending on how much milk you like in your coffee), 1/8 teaspoon cinnamon and 1/2 tablespoon chocolate syrup. Mix well, then heat in the microwave for 60 seconds. Remove any skin that may have formed with a spoon, then add 1 cup of freshly brewed coffee and 2 to 4 teaspoons of sugar according to taste. Top with the spiced whipped cream. Serve immediately.

Banana Crumb Muffins July 23, 2007

This recipe received 5 stars from 1,497 reviews on allrecipes.com

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 Tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 Tablespoon butter

Preheat 375F. Line muffin tin with paper liners. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 Tablespoons flour and cinnamon. Cut in 1 Tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake for 18 to 20 minutes until a toothpick comes out clean.

Honey-toasted fruit muesli July 22, 2007

Preheat 300F. Put 5 cups rolled oats into a large bowl. Add 1 cup unsalted sunflower seeds, 1 cup slivered almonds, 1 cup triticale, 1 cup shredded coconut and 2 tablespoons sesame seeds. Stir to combine. Heat 3/4 cup honey and 4 Tablespoons vegetable oil in a saucepan over low heat. Pour the warm honey mixture over the dry ingredients and stir until they are well coated. Spread the mixture on a baking tray and bake for 30 minutes, stirring occasionally. Remove from the oven and allow to cool. Add 1/4 cup finely sliced dried apricots, 1/4 cup finely sliced dried apples and 1/4 cup finely sliced dried peaches (or use dried papaya). Toss to combine. Store muesli in an airtight container in the fridge if you wish.