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Dark Chocolate, Pistachio and SMOKED SEA SALT Cookies ~*Recipe ReDux*~

22 Jan

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Oh, what a pinch of salt can do for a dessert. A pinch of salt can enhance the flavor of chocolate, perk up a lemon curd and make a pie crust pop.

What about SMOKED SALT?! I recently acquired a shaker of smoked sea salt, and I think it has great potential in desserts, if used sparingly, mostly with chocolate or nuts (sorry lemon bars and lemon tarts, I do not think smoked sea salt is your friend). Imagine a light sprinkle of smoked sea salt atop an intense chocolate brownie, a milk chocolate pudding or a pecan pie. Woah.

This month’s Recipe ReDux challenge is all about turning up the heat with smoke and spiciness.

“From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.”

I figured that most of the Recipe ReDuxers would be coming up with savory creations, so I decided to keep things sweet and smokey over here. Continue reading →

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Butternut Squash Tahini Spread from Jerusalem: A Cookbook

15 Jan

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On Tuesday I picked up my first ever Community Supported Agriculture (CSA) box of produce from Corbin Hill Farm. Corbin Hill picks the produce based on what is in season, and all of the produce is grown in New York State using sustainable farming methods. There are options to add “extras” to the order, such as dairy, eggs, meat, bread, beans or extra fruit.

In my January box of produce, I received apples, butternut squash, cabbage, beets, potatoes, sweet potatoes, onions, shallots, sprouts, arugula and an enormous Macomber turnip.

While I like to go to the markets and pick out my own fruits and vegetables, I thought the CSA box would be a nice mini kitchen challenge.

First up: butternut squash. Continue reading →

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Not-for-the-Faint-of-Heart Molasses Bundt ~*Recipe Redux*~

22 Dec

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I recently became a member of a community of health and dietitian bloggers called The Recipe Redux. The Recipe Redux was founded by registered dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications). The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge: Grab a Book & Cook. ReDux has been around for 42 months! To celebrate, the “reduxers” are playing a little party game this month: Grab a cookbook and ReDux the recipe on page 42 or 142. Continue reading →

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Healthy Carrot Breakfast Bread…Muffinized

8 Dec

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The “Healthy Carrot Breakfast Bread” is one of the more popular recipes on my blog. I still make it regularly whenever I have carrots around, tweaking the recipe slightly depending on my on-hand ingredients.

This weekend I turned the bread into muffins for easy snacks to take to my dietetic internship rotation.

I changed the recipe just enough from the original to feel like I should re-post. Continue reading →

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Buttermilk Oat Soda Bread

24 Nov

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There was an abundance of buttermilk hanging out in my refrigerator this weekend (I used some to make pie crusts for Thanksgiving!), and I wanted to use it up. I thought about making buttermilk ice cream, but it sounded too cold. Scones or a quick bread sounded tasty, but I’ve been there, done that. Then I stumbled upon Heidi Swanson’s soda bread.

A bread that requires no yeast? Shoot, let’s give it a go. Continue reading →

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