Search results for 'pancakes'

Joy the Baker’s Oatmeal Berry Ginger Scones ~*Recipe ReDux*~

22 Dec

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I am 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:.” Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’  Continue reading

Fig(sinmybelly) Galette

6 Sep

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Back in September of 2010, I made a fig galette (and a nectarine galette) when I was invited to cook at this dinner party shindig.

When I woke up this past Saturday morning and grabbed a few fresh figs from the fridge to snack on, I stopped myself and thought, “I should actually try to make something with figs this year.”

Then I realized that September is already here and I did not make a pie or a tart or a galette all summer long. And wouldn’t you know, the weather was lovely out this weekend, which means that I was able to turn on my oven without converting my apartment into a sauna.

And then I remembered the fig galette from 2010. It’s about time I re-create it. 6 years sans fig galette is 6 years too long. Cheers to figs and cheers to pie dough! Continue reading

Roasted Romanesco & Green Cauli

27 Apr

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Just a quick hello to show you one of my go-to methods for getting vegetables on the table–ROASTING. Roasting with olive oil, salt and optional spices is an easy, generally hands-off way to make vegetables taste amazing.

Can’t have salt? Use chopped garlic and finish with a squeeze of fresh lemon for extra flavor.

Continue reading

Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~

22 May

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This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.

Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.

I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.

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My first go at the new waffle iron involved Continue reading

Blueberry Compote (with gin!)

1 Sep

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David Lebovitz said I should put gin in my blueberry compote. So I did.

In the headnote of his recipe, Lebovitz writes, “…Gin’s herbaceous flavor does indeed marry nicely with blueberries–it can hardly be tasted once cooked, but somehow it just rounds out the blueberry notes…”

I was immediately sold. I took out a saucepan, set it on the stove, and proceeded to make what is now my favorite fruit-based “condiment” of the summer (I imagine another similar summer berry, such as a blackberry, could be substituted for the blueberry).

Cooking the blueberries helped bring out that intense deep blue color and concentrated the flavor, giving off a quintessential blueberry smell. The texture of the berries changed, too, leaving the sometimes-mushy consistency of a fresh blueberry behind and highlighting a blueberry that bursts and oozes a juicy filling instead. Nature’s gushing candy!

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Toss blueberries in a pot with a little sugar and a little gin and cook the mix for just a few minutes until the blueberries soften and begin to release their juices. 

That’s the shorthand version of the recipe. 3 ingredients. 1 pot. 5 minutes.

Serve chilled, room temperature, or slightly warm. I have been enjoying the compote with a generous scoop of plain yogurt, and spooned atop pancakes. It would also pair well with: oatmeal, ice cream, cake, nut-butter toast.

Blueberry Compote (with gin!)

from David Lebovitz’s Ready for Dessert; makes about 2 cups

*When I made the compote, I had slightly under 2 cups of blueberries. I ended up eyeballing the sugar and gin to about 2 tablespoons sugar and 1 heaping spoon of gin. If you feel comfortable eyeballing to taste, go for it. The proportions listed below are the original ones used in Lebovitz’s book.

  • 2 1/2 cups (12 ounces/340g) fresh blueberries (or frozen)
  • 1/4 cup (50g) sugar
  • 2 tablespoons (30ml) gin (I used Hendrick’s Gin)

Combine the blueberries, sugar, and gin in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries just begin to soften and release their juices. Remove from heat and let stand, uncovered, and let cool to room temperature. Taste for sweetness and add more sugar, if desired.

Storage: This compote can be stored in a jar or tupperware the refrigerator for up to 3 days.  This compote is actually better when prepared a day in advance, which gives it time to thicken nicely.

Variation: If you do not want to use gin, you can substitute water and a good squeeze of lemon juice.