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I ;ve been on a Greek yogurt kick lately, and I ;ve been intrigued by the idea of baking with yogurt after the smashing success of these blueberry muffins. Yogurt is fantastic in baked goods; it imparts a light, moist texture and flavor and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Generally speaking, you should be able to replace half the amount of butter in baked goods with half the amount of Greek yogurt (e.g. 8 tablespoons of butter becomes 4, plus 2 tablespoons of yogurt).Since scones are notoriously heavy in butter, I thought they would be prime for adaptation. I attempted to replace some butter in these raspberry oatmeal scones with yogurt, while also replacing the all-purpose flour with whole wheat pastry flour. I ended up with pretty pictures of mediocre scones, so the photos joined the ranks of failed recipes in my Lightroom. That happens more often than not—I only share the absolute best on the blog.So I searched around for a whole wheat scone recipe with Greek yogurt, and eventually landed on a gorgeous post by Caroline of chocolate & carrots. It was exactly what I was looking for, so I followed her recipe closely and a mere 35 minutes later, took a bite of the best scone I ;ve ever tasted.The scones are everything a scone should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavor. Thanks to the lighter texture of whole wheat pastry flour, they don ;t taste like heavy, nutty whole wheat scones. The Greek yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.Not convinced? Let ;s examine the reaction of two grown boys who had the fortune of walking into my kitchen the day I baked these scones. After one bite, the first yelped in delight and cursed its perfection. That night, the other boy practically waltzed around the kitchen, mm-mming as he relished every last bite of his scone. The latter may have had a few drinks beforehand, but I assure you that these boys don ;t normally get excited about scones. They ;re just that 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}Blueberry Lemon SconesAuthor: Cookie and KatePrep Time: 20 minsCook Time: 15 minsTotal Time: 35 minutesYield: 8 scones 1xCategory: Breakfast★★★★★4.9 from 18 reviewsIf you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later! Scale 1x2x3x Ingredients1 ½ cups whole wheat pastry flour or whole wheat flour½ cup whole wheat flour1 tablespoon baking powder3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top⅛ teaspoon salt5 tablespoons cold unsalted butterZest of 1 lemon1 cup blueberries (I used frozen but fresh would be even better!)½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)½ cup milk of choice (I used 2%)InstructionsPreheat oven to 425 degrees Fahrenheit.Combine flours, baking powder, sugar and salt in a bowl and whisk together.Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.Separate slices and place on a baking sheet covered in parchment paper or foil.Sprinkle the tops of the scones with a bit of raw sugar.Bake for 15 minutes or until light brown.

How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn ;t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I ;m determined that this one will be different—a season to remember.Since berry season is upon us, I thought I ;d share my latest breakfast recipe discovery. It ;s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day. My adaptations were inspired by another recipe from Heidi ;s book, a blackberry and macaroon tart. The book is at the top of my wishlist, but I found the baked oatmeal recipe on Lottie + Doof.My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It ;s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the 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}Baked Oatmeal with Blackberries, Coconut and BananaAuthor: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hourYield: 8 1xCategory: Breakfast★★★★★4.9 from 11 reviewsYou ;ll love this baked oatmeal recipe, which calls for coconut milk and coconut flakes, and is naturally sweetened with maple syrup. Use your favorite berries! Scale 1x2x3x Ingredients2 cups / 7 oz / 200 g rolled oats½ cup unsweetened shredded coconut1 teaspoon aluminum-free baking powder1 ½ teaspoons ground cinnamonScant ½ teaspoon fine-grain sea salt1 can / 14 oz / light coconut milk⅓ cup / 2 oz water⅓ cup / 2 oz / 60 g pure maple syrup (or raw sugar)1 large egg3 tablespoons unsalted butter, melted and cooled slightly (or melted coconut oil)2 teaspoons pure vanilla extract2 ripe bananas, cut into ½-inch pieces1 ½ cups / 6.5 oz / 185 g blackberries or other berriesInstructionsPreheat the oven to 375 degrees with a rack in the top third of the oven.Butter or spray cooking oil on the inside of an 8-inch square baking dish.In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.Place the banana slices in a single layer on the bottom of the baking dish.Arrange two-thirds of the berries on top of the bananas.Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

Considering that today is officially the first day of summer (though we ;ve been suffering through 100 degree summer temps for weeks), it seems fitting to share my new favorite frozen drink recipe. I tried this banana almond smoothie recipe for the first time yesterday and awoke this morning with a vicious craving for another.Packed with vitamins, minerals and omega-3 ;s, this is a breakfast smoothie that sticks with you until lunch. It ;s made with frozen banana, almond butter and milk, and made all the more substantial with the addition of flax seeds. The almond extract lightens up the flavor and makes it taste like a treat. Try 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}Banana Almond SmoothieAuthor: Cookie and KatePrep Time: 3 minsCook Time: 2 minsTotal Time: 5 minutesYield: 1 1xCategory: SmoothieMethod: Blender★★★★★4.8 from 19 reviewsThis healthy banana almond smoothie recipe makes a delicious, creamy treat! Scale 1x2x3x Ingredients1 medium to large frozen banana (break your bananas into one-inch chunks before freezing)1 heaping spoonful of almond butter (or peanut butter)2 spoonfuls flax seed½ cup almond milk, yogurt or regular milkdrizzle of honey, agave nectar or maple syruptiny drop of almond extract (or vanilla extract, but the almond extract makes the smoothie taste almost like candy!)InstructionsToss all the ingredients into a blender and blend until smooth.Pour into a glass and enjoy.

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.