Month: August 2015

I hope you had a wonderful Thanksgiving! This recipe is one that we had to cut from my cookbook due to space constraints, but it ;s too good to keep from you. It was inspired by two delicious experiences with polenta, or grits, if you ;d rather. They ;re basically the same thing.The first was a polenta bowl at a farm-to-table restaurant in Omaha called Kitchen Table. My bowl looked pretty similar to what you see here, but with a poached egg. The second was at my cousin ;s wedding shower, where I found grits generously swirled with cheddar cheese, green chilis and melted butter.This combination is a homemade version of Kitchen Table ;s bowl with Southwestern influences inspired by my cousin ;s grits. I cooked the polenta with bell pepper and stirred in some salsa verde to amp up the flavor. Then I stirred in just one tablespoon of butter and folded in crumbled goat cheese, making the polenta ultra creamy.This is a versatile recipe that you can adjust to work with any vegetables in your drawer. I roasted my vegetables for maximum flavor, but you could choose to steam or sauté them instead. You can also play around with the cheese (cheddar or Parmesan would be great), and you can prepare your eggs however you ;d like. Lightly sautéed greens would be nice, too.You ;ll probably find a few different options for polenta/grits at the grocery store; some have unnecessary additives and some take longer to cook. I recommend using Bob ;s Red Mill ;s polenta since it worked great for me and doesn ;t contain any extraneous ingredients.Another suggestion? Polenta is at its creamy best when served fresh, so this is not the best option for leftovers. Please let me know how you make your bowls in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Goat Cheese Polenta with Roasted VegetablesAuthor: Cookie and KatePrep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hourYield: 4 servings 1xCategory: BreakfastCuisine: Vegetarian★★★★★4.9 from 11 reviewsCreamy goat cheese polenta topped with a fried egg and roasted vegetables. This is a delicious, brunch-worthy recipe that you can serve for dinner, too! Recipe yields 4 servings (you might have some leftover roasted vegetables). Scale 1x2x3x IngredientsRoasted vegetablesAbout 2 pounds mixed vegetables (I used a small butternut squash and red onion here; broccoli, Brussels sprouts, sweet potato and bell peppers are also great)2 tablespoons extra-virgin olive oilFine sea saltFreshly ground black pepperGoat cheese polenta2 teaspoons extra-virgin olive oil1 red bell pepper, chopped½ teaspoon fine-grain sea salt, to taste3 to 4 cups water, according to package directions1 cup corn polenta (also called grits)*1 tablespoon butter1 to 3 tablespoons mild salsa verde (homemade or store-bought)Freshly ground black pepper2 ounces goat cheese, crumbled (about ½ cup crumbled)Eggs, etc.4 eggs, cooked as desired**Finely sliced green onion, for garnishAdditional salsa verde and/or hot sauce (I love Cholula)InstructionsTo roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and ½ teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.

What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it ;s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.Now that I know the difference, I can ;t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.The cost savings depend largely on the almond butter. I ;ve bought jars of almond butter at Trader Joe ;s for seven dollars, so there ;s not much savings opportunity there.However, I ;ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.Homemade Almond Butter TipsWhen it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don ;t give up!The other trick is to buy raw almonds and roast them in the oven yourself. Warm almonds blend more easily and offer maximum fresh almond flavor. Roasting the almonds only takes 10 minutes, and it ;s absolutely worth it.Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I ;ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn ;t tell a difference in the texture or flavor of the final product.My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it ;s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade Almond ButterAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 16 ounces 1xCategory: Nut ButterMethod: BlendedCuisine: American★★★★★4.9 from 55 reviewsHomemade almond butter is healthy, affordable and even more delicious than store-bought! It ;s easy to make, too. You ;ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that ;s 16 ounces, the equivalent of a jar of almond butter from the store). Scale 1x2x3x Ingredients16 ounces (3 cups) raw almonds¼ teaspoon saltOptional: ¼ teaspoon ground cinnamonOptional: ½ teaspoon vanilla extractOptional: 2 tablespoons maple syrup or honeyInstructionsPreheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.Let the almonds cool until they’re just warm (not hot), about 10 minutes.Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside.Best of all, they ;re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it ;s about time you met them.These healthy blueberry muffins are easy to make, too. Forget those box mixes! You can make these wholesome muffins from scratch with basic grocery store ingredients. No special equipment required.What makes these blueberry muffins healthy?These muffins are more healthy than your average blueberry muffins. They ;re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. They ;re lower in overall sugar content compared to coffee shop muffins.Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don ;t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.Blueberry Muffin Recipe TipsYou can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won ;t tell).These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!Recommended EquipmentI love this sturdy, made-in-the-USA muffin pan (affiliate link). I don ;t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I ;ve never had to soak or scrub on this pan.Watch How to Make Blueberry MuffinsLove these muffins?Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!Healthy Apple MuffinsHealthy Banana MuffinsHealthy Carrot MuffinsHealthy Raspberry MuffinsHealthy Pumpkin MuffinsHealthy Zucchini MuffinsPlease let me know how these muffins turn out for you in the comments! I ;m always so eager for your feedback. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Blueberry MuffinsAuthor: Cookie and KatePrep Time: 13 minutesCook Time: 22 minutesTotal Time: 35 minutesYield: 12 muffins 1xCategory: MuffinMethod: BakedCuisine: American★★★★★4.9 from 200 reviewsThese healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine sea salt¼ teaspoon ground cinnamon (optional)⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey or maple syrup2 eggs, preferably at room temperature1 cup plain Greek yogurt*2 teaspoons vanilla extract1 cup (6 ounces) blueberries, fresh or frozen1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.