May 14, 2010
Spicy Ginger Muffins with Buttermilk Glaze
For the past month I’ve been on a major breakfast smoothie kick. This is odd, seeing as how I’ve never really loved meals in a glass. I want texture and chew, something warm and satisfying in the morning. But what started as the solution to an unusually warm morning and a lack of interest in anything that might cause a make-up melt down, resulted in a daily ritual of a little milk, a little yogurt, a frozen banana, some berries, a tablespoon or two of ground flaxseed and a couple fistfuls of spinach (which, I kid you not, is undetectable, save the slightly off-putting resulting color) whirred together in the blender, which has recently acquired its own very valuable corner of limited counter space.
And so we continued, this morning ritual and I, until recently when my body copped a major attitude and was all like No more smoothies. No more vegetables for breakfast. No more pea green glop. I WANT A FREAKING MUFFIN! Bssshh. [Snap.]
A spicy muffin for a spicy attitude.
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May 11, 2010
Sweet Potato Hummus
Sweet potatoes make everything better. And orange.
Hummus included.
I snagged this recipe out of a magazine before bothering to read the ingredient list. The title said it all.
It’s slightly sweet in a what-is-that-in-a-good-way sorta way. Think roasted red pepper hummus. But better. And crazy good for you. This totally opens a zillion doors. Next up, peas! And beets! And turnips, oh my! You know you’re a vegetable addict when…
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March 17, 2010
Yogurt Cheese/Greek Yogurt
I caught Mark Bittman’s column today which reminded me of the batch of yogurt cheese I made last week. If you’ve never tried this before, and like Greek yogurt, give it a shot. We usually turn it into dips made with olive oil and the Middle Eastern spice blend za’atar (recipe included) or tahini, lemon juice and garlic. You can control the thickness and consistency depending on how long you allow the yogurt to drain. I usually drain my yogurt for 24 hours, yielding a cream cheese consistency. Draining for 8-12 hours would yield a consistency more similar to Greek yogurt. Omit the table salt if you enjoy Greek yogurt with sweet pairings, such as fruit and granola or drizzled with honey or jam. No special tools required, provided you own a colander, bowl and cheesecloth (or flour sack kitchen towel). It’s the easiest homemade cheese you will ever make.
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February 22, 2010
Chocolate Banana Bread
Saturday was one productive day. I awoke with an abounding desire to brighten up this home. It’s been too dark, cluttered and wintery these past few weeks and we’ve been craving some positive energy. The spring cleaning momentum was in full swing and I had every intention of taking advantage. I swept, dusted and fluffed. He scrubbed, wiped down and polished. I washed, folded and put away. We rearranged, reorganized and repurposed. The sun was shining and as long as I looked out and up (at the clear blue sunny sky) instead of out and down (at the snow piles), I could practically taste April. The kitchen underwent a nice spring cleaning, as well. The cabinets were wiped out, the pantry tidied, the fridge cleared of old forgotten food. And how could I neglect the black hole that is our freezer. Some real gems emerged this month, including soup (I think) with an illegible name and date along with an old, old, old nut roll from last Christmas (as in 2008). On the flip side, a few brown bananas showed their speckled faces. I decided the only thing better than a house filled with the aromas of Lysol and fabric softener is a house filled with the aroma of freshly baked banana bread. Especially one that included cocoa and chocolate chips.
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February 11, 2010
Date Walnut Goat Cheese Spread
If someone had told me five years ago that in 2010 I’d lie in bed concocting recipes for sweet and savory goat cheese spreads, or day dream about goat cheese baked with herbs and pizza topped with goat cheese and caramelized onions, I would have (nicely) called them crazy. Hate is such a strong word, but I hated creamy goat cheese. I figured it was just one of my few taste aversions, similar to how some people strongly dislike the taste of onions or fish or capers even if they’ve never had a bad experience with them. I loved cow’s milk feta and blue cheeses, but soft goat’s milk cheeses didn’t fly with me. And then, about two years ago, something changed, my palate got a grip, and suddenly goat cheese wasn’t so repulsive. The more I ate it the more I enjoyed its tangy flavor. And as of late, I’ve been having mad cravings for it. Stubborn as I may be, I would have to acknowledge that the aforementioned crazy person’s prediction was true. I do dream of goat cheese. Which brings me to this ridiculous spread.
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