Aug 8, 2008
Mar 19, 2008
Oatmeal Breakfast Clafoutis
2-1/4 c. old fashioned oats, uncooked
1/3 c. brown sugar
2/4 C raisins
1/4 c. dried figs, coarsely chopped
1 apple, peeled and sliced
1/3 c. chopped macadamia nuts
1/2 tsp. ground cinnamon
1/2 tsp. ground mace
1/2 tsp salt
3-1/3 c. milk
1 Tbsp. vanilla extract
Preheat your oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
In a large bowl, combine the oats, sugar, raisins, figs, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.
Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.
Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.
Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.
Feb 27, 2008
I finally got a chance to break in my new copy of the King Arthur Whole Grain Baking Cookbook today. It took me quite a while to decide which recipe to try first. They all sound so great but a lot of them call for flours I don't keep on hand such as spelt, oat or barley flour. So, while I take my time stocking up on new ingredients I decided to try a recipe that would use things I have on hand. I adapted t his recipe by adding the butterscotch chips but feel free to leave them out. Or substitute chocolate chips. Either way, these are amazing! They are dense yet moist, rich, chewy and oh so peanutty good! I would highly suggest baking two batches because I can tell that they are not going to last long around here!
Peanut Butterscotch Chews
(adapted from King Arthur Whole Grain Baking Cookbook)
1 c. smooth peanut butter
1/2 c. packed brown sugar
1/2 c. granulated sugar (I used organic evaporated cane juice sugar)
1 large egg
1/4 c. water
2 Tbsp. dark corn syrup or honey (I used raw honey)
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. whole wheat flour
1/2 c. lightly salted dry roasted peanuts, finely ground in the food processor (I used nuts from a small can of "nut topping" meant to top ice cream which I processed in my mini food chopper)
1/2 pkg. (about 6 oz.) butterscotch chips
Cream together first 8 ingredients. If you have a stand mixer, use that because this batter is quite heavy. Add flour and nuts until well combined. Gently mix in chips. Drop by tablespoonfuls onto greased baking sheets. Press with a fork to make a criss-cross pattern. Bake at 350 degrees for 12 minutes. Cool for about 5 minutes on baking sheets then transfer with a spatula to wire racks to continue cooling. Makes about 28 cookies.
Jan 22, 2008
Jan 19, 2008
Tonight I made a dish called Chicken With Tomato Rice Pilaf from Claudia Roden's Arabesque. This cookbook contains recipes from Morocco, Lebanon and Turkey. There are many beautiful photographs throughout the book as well. It would make a beautiful coffee table book because the cover is so pretty. I really enjoyed reading this book because not only is it a cook book, it also contains a wealth of information about the countries from which the recipes hail. This is the first recipe I have tried from this book and it is wonderful! We had it with buttered peas, homemade pitas and hummus.
Chicken With Tomato Rice Pilaf
(Adapted from Arabesque by Cladia Roden)
(for the rice)
1 1/2 c. long grain rice
1 (15 oz.) diced tomatoes
1 tsp. chicken bullion powder
2 tsp. sugar
salt and pepper
1/2 stick butter, diced
(for the chicken)
4 boneless, skinless chicken pieces
1 Tbsp. light olive oil
2 Tbsp. butter
1/2 tsp ground coriander
salt and pepper
Start by making the rice. Blend tomatoes in blender then add enough water to make 2 2/3 cups. Pour the tomato puree into a pot along with the bullion, sugar and salt and pepper to taste. Bring to a boil then reduce to a simmer and let cook for 20 minutes or until rice is fluffy. Add more water if needed towards the end of cooking and simmer a few more minutes. Stir in butter and set aside. For the chicken, cut chicken into bite sized pieces. Heat oil and butter in a skillet then add chicken and cook 6 - 8 minutes or until lightly browned. Turn pieces over once during cooking. Serve chicken over the rice sprinkled with parsley.
Jan 18, 2008
Creamy Potato and Corn Chowder
2 1/2 lbs. Yukon Gold potatoes, peeled and cut into bite sized pieces
1 bag frozen corn
1 onion, diced
1 stalk celery, diced
2 Qt. chicken broth
4 Tbsp. butter, divided
1/2 c. whole milk
2 Tbsp. corn starch
1/2 c. shredded sharp cheddar cheese
1/2 tsp. dill weed
1/2 block cream cheese
Season salt and pepper to taste
bacon bits and sliced scallions for serving
In a large stock pot, melt 2 Tbsp. of the butter. Add onions and celery and cook over medium heat for about 8 minutes, stirring frequently, until veggies are soft. Add broth and potatoes. Bring to a boil then reduce to a simmer. Cover and let simmer for about 30 minutes or until potatoes are soft. Mash a few of the potatoes right in the pot to release the starch as a thickener. Stir the corn starch into the milk then slowly pour into the pot while stirring. Stir in cheddar cheese until it melts. Cut cream cheese in small pieces ans stir in until it melts. Stir in dill. Season with seasoned salt and pepper to your taste. Finish bu stirring in the last two Tbsp. of butter until melted. Serve garnished with bacon bits and sliced scallions.
Spicy Cheddar Muffins
(from King Arthur Flour)
|2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour* |
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/2 cups (6 ounces) extra-sharp grated cheddar cheese, divided
1/4 cup (1/2 stick, 2 ounces) butter
1 cup (8 ounces) milk
1 large egg
*To add fiber to your diet in delicious fashion, substitute 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour + 1 cup (4 1/4 ounces) King Arthur All Natural White Whole Wheat Flour (or 100% Organic White Whole Wheat Flour All-Purpose Flour) for the 2 cups all-purpose flour.
|Preheat the oven to 425°F. Lightly grease the wells of a 12-cup muffin pan, or grease muffin papers and place them in the wells. |
In a medium-sized bowl, whisk together the flour, baking powder, salt, peppers, and 1 cup of the grated cheese. In a microwave-safe bowl, heat together the butter and milk, stirring until the butter melts. Cool to comfortably warm (e.g., it doesn’t burn your finger when you test it), whisk in the egg, and pour the wet ingredients into the dry ingredients. Stir just till everything is thoroughly moistened. Spoon the batter into the muffin cups, filling them nearly full. Sprinkle with the reserved cheese, then very lightly with paprika, if desired, for added color.
Bake the muffins for 16 to 18 minutes, until a cake tester inserted into the center of one comes out clean. Remove them from the oven, cool them in the pan for 5 minutes, then serve and enjoy warm; or transfer from the pan to a rack to cool completely. Store muffins wrapped, at room temperature. They’re best enjoyed warm, so when you’re ready to serve, reheat briefly in the microwave (15 seconds or less), or in a preheated 350°F oven, lightly wrapped in foil, for about 10 minutes.
Yield: 12 muffins.
|©2007 The King Arthur Flour Company, Inc. All Rights Reserved.|