Month: August 2019

Alice Waters ; recipe for whole wheat waffles, topped with homemade blueberry ginger syrup and vanilla Greek yogurt, is hard to beat. This a.m. meal requires more effort than my simple summer breakfast ideas, but it is absolutely worth the effort. Plus, if you make it in your PJs on Saturday morning and freeze the leftover waffles, you can turn reaheat them and enjoy wholesome made-from-scratch waffles on a busy weekday.Speaking of reheating, I ;ve found that the best way to reheat one of these waffles is to microwave it for about thirty seconds, then throw it in the toaster on low. That way, the inside gets hot and the outside crisps up. I may actually prefer them reheated than straight from the waffle iron, because they don ;t come out quite as crispy as I ;d like.Both of these recipes come from Green Market Baking Book, which is a great baking book that is organized seasonally. None of the recipes call for refined sugar, but more call for all-purpose flour than I would like. Considering that my whole wheat banana bread and muffins are just as light and fluffy as their white flour counterparts, I ;m convinced that most baked goods can be made with whole wheat flour without any sacrifices. Regardless, it ;s an inspiring baking book.Blueberry Ginger Syrup Recipe Adapted from Green Market Baking Book. Ingredients:1 pint fresh or frozen blueberries1/4 cup maple syrup1 tablespoon arrowroot starch (or cornstarch)1/2 teaspoon dried ginger1/3 cup waterInstructions: Combine all ingredients in a large saucepan and bring to a boil over medium heat. Stir constantly for about a minute, until the sauce thickens. That ;s it!Note: The amounts listed above will probably make enough for the entire batch of waffles. I halved the recipe when I made it. Also, I tried substituting fresh minced ginger for the powdered ginger and the ginger flavor overwhelmed the sweet blueberries. I ;d stick with powdered ginger. 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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}Whole Grain WafflesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 6 waffles 1xCategory: Breakfast★★★★★4.6 from 9 reviewsThese crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster). Scale 1x2x3x Ingredients1 cup whole wheat pastry flour1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)1 ½ teaspoons baking powder1 teaspoon baking soda½ teaspoon salt2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)3 eggs1 tablespoon maple syrup (or honey)¼ cup (½ stick) butter (original recipe called for one full stick of butter)½ teaspoon cinnamon½ teaspoon vanilla extractInstructionsTo keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.Place each waffle on a rack in the oven in a single layer to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.

Well friends, I had every intention of posting a recipe or two last week, but a sore throat got in the way. I lugged my laptop along on a four day trip to Cleveland but spent every spare moment trying to sleep off this head cold. I ;ll try to share more about my trip later this week, once I get my thoughts organized and my life back in order. I will say this: Cleveland is a delicious city!I ;ve already made two batches of this pumpkin bread, which is adapted from my ultimate banana bread recipe. It ;s my trump card and I ;ve been waiting until the right time to share it. Today I present it to you as a peace offering for my lackadaisical posting schedule.This quick pumpkin bread is everything pumpkin bread should be: moist but not too oily, with a delectable spiced crumb that rises high in the oven. It ;s made with 100% whole wheat flour, unrefined coconut oil and sweetened with honey, but you don ;t have to tell anyone it ;s healthy—they ;ll just think it ;s the best pumpkin bread they ;ve ever had. Topped with a smear of peanut butter or a drizzle of coconut butter, it ;ll stick with you from breakfast to lunch time.And, bonus! This bread is easy to make and only requires one bowl, hence its title as the “ultimate” pumpkin bread recipe.I ;m sure some pumpkin purists would argue that I should have used homemade pumpkin purée for this recipe. I ;ve heard mixed results on homemade pumpkin purée, though, and I justified my decision to use canned, organic purée by assuming that most of you would use it, too.If you ;re interested in learning how to make your own, here ;s a post that shows you three ways to make pumpkin purée. But hey, if you get a craving and crank open a can of pumpkin in an off season, I won ;t judge!See all those pale yellow, round dots in the bread below? It ;s millet, which you may recognize as bird seed, but people can eat it, too! It took a couple of slices for me to warm up to the crunchy element, but now I really like it.If you ;re feeling adventurous, mix some millet into your batter. It ;s an idea I got from Joy the Baker ;s whole wheat and millet banana bread recipe. 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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}Honey Whole Wheat Pumpkin BreadAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 60 minutesTotal Time: 1 hour 10 minutesYield: 1 loaf 1xCategory: Quick Bread★★★★★4.7 from 40 reviewsWhole wheat, honey-sweetened pumpkin bread that only requires one bowl to make. You don ;t have to tell anyone it ;s healthy! Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey2 eggs1 cup pumpkin purée1 teaspoon vanilla extract½ teaspoon salt½ teaspoon cinnamon, plus more to swirl on top½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon allspice or cloves1 ¾ cups whole wheat pastry flour or regular whole wheat flourOptional- ⅓ to ½ cup rinsed millet1 teaspoon baking soda*¼ cup hot water*Optional- turbinado (raw) sugar for sprinkling on topInstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.In a large bowl, beat oil and honey together. Add eggs, and beat well.Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well.Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch.Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.

I don ;t know where to begin with these enchiladas, so I will say this: holy smokes, they are good. Stuffed with scrambled eggs, sautéed portobello mushrooms and roasted red pepper, and smothered in a spicy, smoky homemade roasted poblano sauce with a hint of cinnamon—they ;re better than good. These enchiladas are truly incredible.Like huevos rancheros, egg enchiladas great any time of day: breakfast, brunch, lunch, or dinner. The enchiladas do require some forethought, time and effort, but they are worth it tenfold. I highly suggest making them for brunch, say, tomorrow!These enchiladas were inspired by one of our stops during the Cleveland food tour last month. That Saturday, we ate breakfast in a warm, cozy café called Lucky ;s. It ;s nestled in Tremont, an eclectic old neighborhood in Cleveland that ;s full of great restaurants and art galleries. I had heard Lucky ;s had been on The Food Channel ;s Diner ;s, Drive-Ins and Dives, but that didn ;t mean much because I don ;t watch TV (I ;ve never seen the show). I knew Lucky ;s was going to be good when I saw their garden beside the building. It ;s built behind the cute patio in raised beds that are handicap accessible for volunteers.After sitting down and drooling over the menu, the owner, Heather, stopped by our table and shared a bit of her background and her philosophy with us. Part of her mission statement is to “offer our customers an alternative to the mass produced by committing our passion for the craft to creating good wholesome food.” Outrageously good, wholesome food is what we got.These enchiladas are inspired by my meal that morning, which consisted of egg enchiladas underneath a savory sauce containing guajillo peppers and autumn spices, served with a side of home fries. You can see them here.I couldn ;t find guajillo peppers, so I based my sauce off Natalie ;s roasted pablano enchiladas recipe, and added a bit of cinnamon and more hot spices. I admit there were a few weeks in between tasting these enchiladas and attempting to make them at home, but I think I got really close. Like I said, holy smokes. They ;re good. 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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}Breakfast Enchiladas with Roasted Poblano SauceAuthor: Cookie and KatePrep Time: 35 minutesCook Time: 20 minutesTotal Time: 55 minutesYield: 3-4 1xCategory: Breakfast★★★★★4.8 from 4 reviewsBreakfast enchiladas stuffed with scrambled eggs and sautéed veggies, smothered in savory, homemade roasted poblano sauce. This recipe is for Heidi, who requested a breakfast casserole. Scale 1x2x3x IngredientsSauce1 poblano pepper2 teaspoons extra virgin olive oil1 medium yellow onion, chopped1 large clove garlic, minced½ teaspoon salt½ teaspoon ground cumin½ teaspoon chili powder¼ teaspoon cinnamonDash of nutmeg¼ to ½ teaspoon smoked hot paprika¼ teaspoon cayenne pepper1 small can (15 ounces) tomato sauce (I used Muir Glenn)Optional: ¼ cup water, to thin out the sauceFilling2 small roasted red peppers, diced (jarred or fresh)3–4 large portobello mushroomed, stemmed, gills scraped out, and diced into thin one-inch strips½ red onion, dicedExtra-virgin olive oil6–8 eggs¼ cup milk½ cup feta cheese or queso fresco8 small whole wheat tortillas (I used Ezekial ;s sprouted grain tortillas)ToppingsSour creamCilantro (or chopped arugula!)InstructionsPreheat oven to 375 degrees Fahrenheit.Roast the peppers: Roast the poblano pepper (and the red peppers if you ;re using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Or you can place the peppers on a baking sheet under the broiler, turning once or twice, for 5 to 7 minutes. Transfer the peppers to an airtight bowl (or cover the bowl with plastic wrap) and set the bowl aside to steam for 10 minutes.Make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the yellow onion, garlic, salt, cumin, chili powder, cinnamon, nutmeg, paprika and cayenne pepper. Cook, stirring occasionally, until the vegetables have softened (about 5 minutes). Pour in the tomato sauce (and water, if you ;re using). Peel the pepper, discard the stem and seeds, and roughly chop. Toss the chopped poblano into the pan and simmer, uncovered, for about 5 minutes. Purée using an immersion blender (or carefully transfer to a blender or food processor) until smooth.Make the filling: Heat a medium sized pan over medium heat. Add a light drizzle of olive oil and sautée the mushrooms, red onions and roasted red pepper for about 5 to 7 minutes, stirring often. In a medium bowl, scramble the eggs with a big dash of milk, and a sprinkling of salt and pepper. Transfer the sautéed veggies to a bowl, then scramble the eggs over medium heat until they are just set (they should still be shiny). Mix the scrambled eggs with the veggies and feta cheese.Prepare the enchiladas: Spread a thin layer of sauce on the bottom of a 9×9 inch baking dish (or individual dishes). Heat tortillas individually in a small skillet for a few seconds on each side, or warm them all at once in the microwave (cover with a kitchen towel to keep them warm afterward). Spread about ⅓ cup of the filling down the middle of the tortilla and roll it up to enclose the filling. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas. Spread the remaining sauce over the enchiladas.Bake, uncovered, for about 20 minutes.Top with sour cream and chopped cilantro or arugula, if you happen to be on an arugula kick like me.

Remember when I posted Alice Waters ; recipe for whole wheat waffles a few months ago and said they weren ;t quite as crispy as I ;d like them to be? Apologies to Ms. Waters, but these waffles totally trump hers. They are as crisp as can be, with an incredible crunch and an impossibly fluffy interior, not to mention a heavenly coconut fragrance and flavor. They ;re everything I dreamed they could be.I discovered King Arthur Flour‘s recipe for whole wheat waffles last month through the commenters on Orangette. I had just finished reading (and falling in love with) Molly Wizenberg ;s book, A Homemade Life (quick aside: she grew up in Oklahoma City, not far from where I grew up!).Hungry for more of Molly ;s wonderful writing, I visited her blog and came across a post in which she asked her readers for their favorite waffle recipe. She received over 200 suggestions; her people know their waffles. Being the whole grain nerd that I am, I scanned through all of the comments for the words “whole wheat” and noticed that the clear consensus was this whole wheat waffle recipe by King Arthur Flour. It seemed almost too simple, too basic with no special tricks, but the five star rating and glowing reviews convinced me that this recipe might just be “the one”. The perfect whole wheat waffle recipe.Of course, being me, I had to change it up a little. You may have noticed that I ;ve been on a coconut kick lately, so I couldn ;t resist trading the regular butter and milk for coconut oil and coconut milk. Success! These waffles are quite possibly the best I ;ve ever tasted, and most certainly the best I ;ve ever made.I have also been on a cranberry kick lately, so I decided to make a quick and easy cranberry sauce. The recipe below doesn ;t make a ton, enough for a big spoonful for each waffle. It ;s really delicious, but to be honest, these coconut waffles don ;t need anything special. Real maple syrup is just right.Cranberry Cinnamon Sauce Recipe Adapted from Green Market Baking Book‘s recipe for Blueberry Ginger Syrup (seen here)Ingredients:1 cup fresh or frozen cranberries2 tablespoons maple syrup1 1/2 teaspoons arrowroot starch (or cornstarch)1/4 teaspoon cinnamon3 tablespoons waterInstructions: Combine all ingredients in a small saucepan and bring to a boil over medium heat.Stir constantly for about three to five minutes, until the cranberries pop, the sauce thickens and turns red. That’s it! 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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}Whole Wheat Coconut WafflesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 to 3 servings 1xCategory: Breakfast★★★★4 from 8 reviewsCrispy coconut waffles made with 100% whole wheat flour. This delicious coconut waffle recipe is easy to make, too! Recipe yields about 3 ½ Belgian waffles. Scale 1x2x3x Ingredients1 ½ cups white whole wheat flour or regular whole wheat flour2 teaspoons baking powder½ teaspoon salt2 tablespoons turbinado (raw) sugar1 large egg1 ½ cups room temperature light coconut milk (or lukewarm milk)⅓ cup melted virgin coconut oil (or butter or vegetable oil)½ teaspoon vanilla extractInstructionsPreheat your waffle iron.In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt, and sugar).In a separate bowl, whisk together the wet ingredients (egg, coconut milk, coconut oil and vanilla extract).Pour the wet ingredients into the dry ingredients and mix just until combined. The batter will be a little lumpy, which is fine.Cook the waffles as directed by the waffle iron manufacturer.

Well, the holidays have snuck up on me once again and Christmas is just around the corner. Fortunately, my list of loved ones to buy for is a short one this year and I feel prepared. I don ;t have stressful decisions to make about what to buy my non-existant significant others ; family members, and for that I am glad. Truly. Sometimes I bemoan the fact that I am single, but I relish it just as often. Sometimes I don ;t want to be alone—like when I ;m driving to Kansas City and my iPhone fails me, leaving me to find my way with no phone numbers and only half of my friends ; address—but at other times I want to be alone, like when it ;s just me, this breakfast in a skillet, and a fork. Singledom at its finest!This recipe has been adapted from Pam Anderson (no, not that Pamela Anderson), who recently published a cookbook called Cook without a Book: Meatless Meals. I almost called it a non-cookbook because she presents vegetarian meal concepts, rather than precise recipes, and provides tips and flavor combinations that go with it.I love this way of cooking because it ;s realistic—I almost never follow recipes exactly, because I don ;t want to make an extra trip to the store or because my taste buds prefer a different flavor. I think it ;s an especially great concept for a vegetarian cookbook because so many who want to cook more meatless meals do not know where to begin. Pam ;s cookbook provides plenty of family-friendly vegetarian cooking inspiration along with endless flavor combinations to try.I was drawn to Pam ;s recipe for this egg and potato scramble because it was easy to scale down for breakfast for one. I ;ve mentioned before how much I adore breakfast—it ;s the only thing that gets me out of bed in the morning—and on the weekends I love spending lazy mornings making myself a good meal. Sometimes I want a quick, savory breakfast instead of sweet waffles or pancakes, and this scramble was just right.I appreciate Pam ;s technique for quick steaming the potatoes, which speeds up the potato cooking process and means that I can now whip up a breakfast club-quality meal for myself in twenty minutes! Her breakfast scramble is not unlike the “veggie kitchen sink” I enjoyed for brunch at Succotash in Kansas City this past weekend. It ;s basically like mixing together two of my favorite Breakfast Club menu items (home fries and scrambled eggs) in one skillet, for one. I ;m a big fan.The recipe below is Pam ;s original, which serves two people. I scaled it down for one by cooking two medium red potatoes and two scrambled eggs in an 8-inch cast iron skillet. In fact, Pam ;s breakfast scramble was so good, I couldn ;t resist eating it straight from the pan (and thankfully, no one was around to watch)! 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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}Egg and Potato Breakfast ScrambleAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 1xCategory: Breakfast★★★★★4.6 from 5 reviewsYou ;ll love this breakfast scramble! It ;s an easy, versatile, one-skillet breakfast filled with scrambled eggs, home fries, herbs and cheese. It ;s like all my favorite things about breakfast in one skillet. Scale 1x2x3x Ingredients6 ounces red potatoes, rinsed and scrubbed and diced. (Pam said four small red potatoes. I would dice up just enough to cover the bottom of the skillet in a single layer.)¼ cup water2 teaspoons olive oilPinch of salt3 large eggs, beaten (I ;d probably add another for good measure)Dash of milk1 scallion, thinly sliced⅓ cup grated cheese (I used Gruyère)1 tablespoon freshly chopped herbs (I used fresh thyme) OR a pinch of dried herbsInstructionsCombine the potatoes, water, oil and salt in a 10-inch skillet. The author suggested a non-stick skillet but in my opinion there ;s nothing a well-seasoned cast iron skillet can ;t do.Cover and bring to a boil over high heat. Cook for about five minutes, until the water has evaporated and the potatoes start to sauté.Uncover the potatoes and loosen them from the bottom of the skillet with a wooden spoon until lightly browned, about five minutes later. If you ;re using dried spices or herbs, add them now.In a bowl, scramble the eggs with a dash of milk. Pour the eggs into the skillet, toss in the scallions and scramble until the eggs are just set. Remove the skillet from heat.Sprinkle with grated cheese and fresh herbs (optional). Give it a minute to let the cheese melt, then dig in!

Though I ;ve run across many recipes for steel cut oats on my favorite blogs and inside my most dog-eared cookbooks, somehow the fact that steel cut oats are infinitely better than their old-fashioned counterparts escaped me. Steel cut oats are so creamy that they seem positively indulgent—so decadent that I can ;t resist eating tiny bowlfuls for dessert. If you haven ;t given steel cut oats try yet, please do. I promise you ;ll never look at oatmeal the same way again.If, like me, you ;ve avoided steel cut oats because they require more time on the stove, I assure you that they are worth the effort in spades. The process is largely passive, so you can set the timer and forget about it for a while. I made this big batch last weekend and it has proven to be plenty for all five weekdays thereafter. I just reheat a bowlful with a bit of extra milk and top it with a big spoonful of yogurt. Breakfast is served!As usual, when I want to learn how to cook something right the first time, I turn to The America ;s Test Kitchen Healthy Family Cookbook for the proper technique. The test kitchen tried cooking oats every which way and determined that they are best when toasted first, and cooked with one part milk with three parts water. If you ;ve tried steel cut oats any other way, please let me know how these compare!Cranberry Sauce Recipe Adapted from Green Market Baking Book‘s recipe for Blueberry Ginger Syrup (seen on these blueberry waffles and these coconut cranberry waffles)Ingredients:2 cups fresh or frozen cranberries1/4 cup honey (or maple syrup)1 tablespoon arrowroot starch (or cornstarch)1/2 teaspoon powdered ginger1/3 cup plus 2 tablespoon waterInstructions: Combine all ingredients in a medium saucepan and bring to a boil over medium heat.Stir constantly for about 3 to 6 minutes, until the cranberries pop, the sauce thickens and turns red. That’s it! 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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}Cranberry Orange Steel Cut OatsAuthor: Cookie and KatePrep Time: 2 minutesCook Time: 30 minutesTotal Time: 32 minutesYield: 4 servings 1xCategory: Breakfast★★★★★4.8 from 6 reviewsEnjoy this healthy cranberry oatmeal recipe for breakfast! You ;ll learn my tricks to making ultra creamy steel-cut oats, too. This recipe serves 4 modestly; add yogurt to stretch the portions. Scale 1x2x3x Ingredients3 cups water1 cup almond milk (or other milk: cow’s milk, coconut milk, etc.)1 tablespoon unsalted butter (or coconut oil)1 cup steel-cut oats¼ teaspoon saltZest of one orange and juice of one orangeCranberry sauce (recipe provided above)Optional garnishes: toasted and chopped pecans and/or yogurtInstructionsIn a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter (or coconut oil) in a 12-inch skillet over medium heat. Toast the oats, stirring occasionally, until golden and fragrant, around 1 ½ to 2 minutes.Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.Stir in the salt. Continue to simmer the mixture, stirring occasionally, until almost all of the liquid is absorbed, about 10 minutes. The oatmeal should be very creamy at this point. Stir in the orange zest and juice, and let the oatmeal stand for 5 minutes before serving.Portion into bowls and top with cranberry sauce, toasted pecans, a splash of almond milk and/or Greek yogurt.

Good morning! I ;m sitting cross-legged on my hotel bed in San Antonio, next to a big window overlooking the Tower of Americas. It ;s so cloudy I can barely see the top of it. The fog in my head is slowly lifting as I sip on my cup of coffee, and I just scraped the last bits of my “all natural, super premium” (what does that mean?) instant oatmeal off the sides of its disposable cup with a plastic fork. It ;s not bad.That oatmeal and these photos of fluffy banana pancakes take me back to last Saturday, when I took my time making breakfast, with Cookie by my feet. Cookie loves bananas almost as much as she loves cheese, did you know that? I couldn ;t resist making her twirl around on her back feet for bites of banana. Sometimes I think she escaped from the circus, that dog.These banana pancakes are a little more time consuming than the average from-scratch pancakes, but my oh my, was my work rewarded on my lazy Saturday morning. After making, photographing and fending the cakes from Cookie, I sat down and slid the side of my grandmother ;s old fork through three layers of the most creamy, fluffy, heavenly sweet pancakes I have ever tasted.To my pleasant surprise, I realized that the pancakes inherited oatmeal ;s creamy texture thanks to the oat flour, and that the bananas contributed such a lovely, natural sweetness that they hardly needed any syrup. I topped my banana pancakes with sliced banana, toasted coconut flakes and a drizzle of maple syrup, but peanut butter or coconut butter would be a natural fit as well.So reward yourself after a hard week of work with these banana pancakes while you sip on some freshly brewed coffee from your own mug. You deserve it! 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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}Gluten-Free Banana Oat PancakesAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 8 pancakes 1xCategory: BreakfastMethod: StovetopCuisine: Gluten free★★★★★4.9 from 125 reviewsThese fluffy banana oat pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings. The recipe is made with 100% oat flour instead of wheat flour, so it ;s gluten free, as well as dairy free. Recipe yields about 8 pancakes. Scale 1x2x3x IngredientsScant 1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)2 tablespoons coconut oil or butter, melted1 tablespoon lemon juice (about 1 small lemon, juiced)1 teaspoon honey or maple syrup2 eggs1 cup oat flour*½ teaspoon baking soda½ teaspoon salt½ teaspoon ground cinnamon¼ teaspoon ground nutmegInstructionsIn a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)In a medium bowl, whisk together the oat flour, baking soda, salt and spices.Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you ;re using a non-stick electric griddle, you might not need any oil at all.)Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Good afternoon! I ;m excited to announce a new collaboration with Chesapeake TASTE Magazine. At the beginning of each month, I ;ll post an original, seasonal recipe on my new online column, called Fresh Vegetarian. This month I chose to create a springtime take on my basic baked frittata recipe. It ;s as delicious as it is beautiful, and deceptively simple to make, too. 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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}Baked Asparagus FrittataAuthor: Cookie and KatePrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minutesYield: 6-9 1xCategory: EntreeMethod: BakedCuisine: Vegetarian★★★★★4.9 from 7 reviewsThis beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings. Scale 1x2x3x Ingredients6 large eggs⅓ cup milk½ cup crumbled goat cheeseheaping tablespoon finely chopped shallot1 ½ teaspoons Dijon mustardbig pinch salthandful of thin asparagusdrizzle olive oilbig squeeze fresh lemon juicePinch sea saltFreshly ground black pepperInstructionsPreheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it ;s done.Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef ;s knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.

My first experience with crêpes was in high school. I took French back then, and joined the French Club for something to add to my college application. I even became the secretary of the French Club, meaning that I did, basically, rien. Nothing. It was the perfect role for my nerdy, lazy, 17-year-old self. Anyway, we had an annual French Club party, and Madame Gordy would bring in her crêpe maker so we could all enjoy sweet crêpes together.A few years later, I spent a semester in Bordeaux, France. We visited Paris often, and we liked to stop at street vendors and order crêpes for a treat. I always admired the elegant swoop, swoop movement of the vendor ;s hand as she spread the batter around the surface of the crêpe maker. She (or he) would hand us our crêpes, filled with Nutella and folded into quarters so they were easy to hold. I distinctly remember this day, when I was meandering through the Latin Quarter by myself. I sat on the edge of that fountain with a crêpe and watched families and tourists go by, and admired the old streets, the bookstores and the bridges across the Seine.When I was in Kansas City last month, my friend Jordan decided to make crepes for breakfast. She reminded me that crepes do not, in fact, require a crepe maker. They ;re also much easier to whip together and cook more quickly than one might think. She filled ours with scrambled eggs, goat cheese and cherry tomatoes. So good.So I ;d been meaning to cook crepes, and I also wanted to try the rhubarb sauce for this week ;s Food Matters Project recipe. With my brother ;s birthday and Easter last weekend, I hadn ;t gotten a chance to try it. Tuesday rolls around and I decide to go for it, and what would I decide to go with it? Crepes. The buckwheat crepes I had bookmarked in King Arthur Flour Whole Grain Baking.Unfortunately, nothing worked as planned. Thanks to last summer ;s drought, I couldn ;t find fresh rhubarb anywhere. My hopes for shooting shockingly bright pink stalks of rhubarb dashed, I finally found frozen rhubarb and decided to give it a go. I didn ;t give much consideration to how well tart, sweet-and-sour sauce and nutty whole grain crepes would go together.Onward. I whizzed the crepe batter together in my food processor and heated up my cast-iron skillet, hoping that it be a sufficiently non-stick surface (I gave away all my non-stick pans last year). My first crepe didn ;t cook up right, but it still tasted great, so I shared it with Cookie as I cooked up the rest of the crepes. Fortunately, I got the temperature setting and technique down and the next few crepes were round paper-thin around the edges, just the way I like them.I spread vanilla Greek yogurt over a crepe, folded it into quarters and topped it with rhubarb sauce. Hm. It wasn ;t very pretty and it didn ;t taste as great with the crepes as I had hoped. The crepes and the sauce were great independently and the combination was 100% edible, but they just weren ;t meant to be together.Savory crepes to the rescue! After this asparagus frittata, I knew how well eggs, goat cheese, shallot and asparagus go together. I snapped off the tough ends of a handful of asparagus stalks and tossed them in olive oil with salt and pepper. I baked the asparagus at 450 degrees Fahrenheit, in a cast iron pan, for about 10 minutes, until they were fork tender. I sautéed some shallots, then added scrambled eggs with a dash of milk and folded in crumbled goat cheese at the end. Crepe met asparagus, scrambled eggs landed on top, and voilà, an amazing savory springtime crepe was born. 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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}Buckwheat and Spelt CrêpesAuthor: Cookie and KatePrep Time: 7 minsCook Time: 15 minsTotal Time: 22 minutesYield: 8 1xCategory: Breakfast★★★★★5 from 3 reviewsThese crepes are easy to whip up in a food processor, blender or by hand, and don ;t take long to cook. They have a nice nutty flavor and speckled texture thanks to the buckwheat. Buckwheat crepes are great with savory eggs, nut butters and sweet, fruity fillings. The King Arthur people suggest caramelized apples and whipped cream, which I ;ll try to remember for next fall, and I think peaches and cream would be lovely this summer. I don ;t think there ;s a crepe in the whole world that isn ;t great with Nutella. Serve with savory fillings or sweet, for breakfast, dinner or dessert! Scale 1x2x3x Ingredients½ cup whole spelt flour*¼ cup buckwheat flour2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)¼ teaspoon salt¾ cup plus 2 tablespoons milk2 large eggs1 tablespoon unsalted butter, melted (plus more for greasing the pan)InstructionsIn a food processor, blender or big bowl, combine the flours, sugar and salt. Pulse it a few times or whisk it to combine.Pour the milk into a liquid measuring cup and add the eggs and melted butter. Pour the liquid ingredients into the food processor, blender or bowl and process or whisk until the batter is well blended. Scrape down the sides once during the mixing process.Heat a medium-sized pan** over medium heat. Once the pan is hot, pour in a bit of melted butter. Use a clean rag or paper towel to spread the butter evenly, you don ;t need a ton in there.Use a ¼ cup measuring cup to ladle batter into the pan. Quickly pick up the pan and swirl the batter around in so it evenly covers the entire surface of the base. Cook the crepe until the bottom is firm and speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is speckled and golden on both sides, slide it onto a plate. Repeat until you have used up the batter (keep stacking the crepes on the plate to keep them warm).

How do I love pancakes? Let me count the ways. I love pancakes, first and foremost, because they give me an excuse to eat cakes for breakfast. Or dinner. Secondly, nothing makes me giddy like the sight of a plate of pancakes, piled high. Leisurely mornings are celebration-worthy occurrences, are they not? They deserve pancakes. Lastly, I love fluffy, whole wheat pancakes like these because they hold me over until lunchtime, unlike donuts or pastries. Hold the pastries, pass the pancakes.I haven ;t been able to get these carrot cake pancakes off my mind since I saw them in the Joy the Baker Cookbook. I really love Joy the Baker. Why? Because one day she posts cheesecake, and the next, kale and quinoa cakes. She bakes birthday cakes for her cat, Jules, and then unabashedly tells the world about it. Even Cookie doesn ;t get birthday cake. Plus, her hilarious podcasts keep me company while I work at home. I pretty much feel like we ;re friends, so when she published her first cookbook, I had to have it immediately. It is, as the cover says, a celebration of butter and sugar, but these pancakes stood out because they ;re low in both of those ingredients and still incredible. Joy ;s recipe was not my first attempt at making carrot cake pancakes, but her recipe turned out perfectly whereas the first recipe left me with fat, chewy pancakes. In my first attempt, I used my food processor to grate the carrots but it didn ;t grate the carrots finely enough. The pancakes ended up sort of dense and almost crunchy. It makes sense if you think about it, because the carrots in actual carrot cake have over 30 minutes to break down in the oven but pancakes are cooked for less than 5 minutes.The carrot conundrum was the one thing keeping me from making these pancakes, but lo and behold, Deb of Smitten Kitchen posted Joy ;s carrot cake pancakes along with her carrot grating advice. Deb suggested grating the carrots by hand with a fine grater instead of using the food processor, which didn ;t quite satisfy me but got me thinking about other potential solutions. (Hand grating requires far more energy than I possess before breakfast.) I had a few ideas on how to bypass the problem, and fortunately my first attempt using the easiest method worked great. I used my food processor ;s grating blade to grate carrots as usual, and then I swapped in the all-purpose blade and pulsed the carrots a few times. Voila! Finely grated carrots made with minimal effort.Considering that two of my favorite food bloggers love these pancakes, I was not surprised to find that I do, too. They are decadent and delicious, while being full of carrots and in my version, whole grains as well. What ;s not to love? I suggest you make them this weekend. 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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}Carrot Cake PancakesAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.9 from 22 reviewsDecadent and delicious carrot cake pancakes made with whole wheat flour. Recipe yields 11 to 12 medium pancakes. Scale 1x2x3x IngredientsPancakes1 cup whole wheat pastry flour or whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt¾ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground ginger1 egg2 tablespoons packed Muscovado sugar or brown sugar1 cup buttermilk*1 teaspoon vanilla extract2 cups finely grated carrots (about 6 big or 8 smallish carrots)**Butter, for griddleMaple cream cheese topping4 ounces cream cheese, softened2 tablespoons real maple syrup2 tablespoons milk (more or less depending on desired consistency)½ teaspoon vanilla extractDash of ground cinnamonInstructionsPreheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving. Spoon the cream cheese into a bowl and leave it out at room temperature to soften.In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture rest for 5 minutes while you make the cream cheese topping and preheat your griddle/skillet.Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not soft enough yet to do this, try zapping it in the microwave for just a few seconds at a time. Whisk in the maple syrup, milk, vanilla and cinnamon. Feel free to sweeten with more syrup or further thin it out further with more milk. Set aside.Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant ¼ cup batter into the hot pan, using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both sides.Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter to the pan as needed. Top with maple cream cheese and serve with extra maple syrup on the side, in case someone wants to sweeten it up further.