Wednesday, June 16, 2010
There are three things you need to know about me:
#1 I am scatterbrained.
#2 I am forgetful.
#3 I already forgot what #3 was supposed to be.
(I’m not kidding either. I drafted this entry in my head, then a couple hours later I am finally writing it, and I’ve forgotten what I wanted to say.)
Oh, WAIT! I just remembered. #3 I am indecisive.
Ok, so… A while back I bought some cinnamon chips. I’ve previously used them in Cinnamon Fudge, which… I am just now realizing I never blogged. Hmmm… (I probably never blogged it because I wasn’t crazy about the recipe. I just don’t like the consistency/texture of fudge made with marshmallow creme. And I won’t blog something if I don’t recommend it, or at least if I had learned something making it. Here’s the recipe if anyone is interested. The flavor was good, it’s just the “mouthfeel” I didn’t like.)
See the pattern of forgetfullness & scatterbrainedness? Anyways. I’ve had a bag of cinnamon chips in my pantry for a while. I’ve considered baking scones or cookies, but never really settled on anything. Well, I also had a banana that was going brown on me, along with a couple that were REALLY brown frozen in my freezer! I kept forgetting about these ingredients, knowing I’d do something with them eventually. And then, I got the itch to bake. So… with those weighing thoughts, my mind began to turn. I could make banana bread, using the Chocolate Chip Banana Bread recipe in my blog. But I didn’t want to do something that was just one step away from a previous post. So I pondered some more. (This is where you can observe my indecisiveness.) And I remembered something I made way back before my blogging days… Banana Bars! They were sort of blondie like, and I began to wonder if I could make banana blondies and add cinnamon chips.
And so… Cinnamon Chip Banana Blondie Bars it is! I clicked the very first link that came up in my Google search, a New York Times recipe, printed in 1983, for Banana Blondies that included chocolate chips. I did some adapting to the original recipe, and I wasn’t sure if I wanted to keep “blondies” in the title, because they aren’t as thick and rich as say… these White Chocolate Macadamia Nut Blondies, but they are definitely denser and richer than banana bread. In the end I kept the long name, because I just like the way it all sounds together!
One things that I can decide on, and I won’t forget, is the way these taste. Oh, wow! They are good! I’m really glad I decided to combine the banana and cinnamon flavors. I already knew it was a combo I’d like, because I LOVE these waffles. These bars are the perfect union between banana bread and blondies. They are just rich enough to know you can’t pass it off as breakfast. You know you’re eating dessert. But, you don’t have to feel too guilty, because there’s only 6 Tablespoons of butter, as opposed to 1/2 pound! I love how the cinnamon chips somewhat melted, but didn’t dissolve completely, as chips sometimes do in bread. They were so good I opted not to share with anyone other than The Boy & I.
Banana Cinnamon Chip Blondie Bars
Ingredients:
6 tablespoons butter
2/3 cup brown sugar
1 egg
1 cup banana puree (for me, this was about 3 bananas)
1 cup white whole wheat flour (or 1/2 cup white & 1/2 cup whole wheat; or hell, just throw healthy notions out the window and do all white all-purpose if you want!)
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 cup cinnamon chips
1/2 cup walnuts, chopped
1/2 tsp cinnamon
Directions:
Preheat oven to 350 degrees. Butter a nine-inch-square baking pan.
Cream butter, add sugar and beat in egg. Stir in banana puree & vanilla. In a seperate bowl, combine flour, baking soda, and cinnamon. Add dry ingredients to wet until just combined.
Add cinnamon chips and walnuts and bake for 25 minutes. Remove from oven and allow to cool before cutting into squares. (SERIOUSLY! Let these bad boys cool ALL THE WAY before you cut them!)
Tuesday, June 8, 2010
It’s that time of the year isn’t it? Burgers and grilling! The Boy loves burgers… CRAVES burgers. If he’s eating out, he’ll likely go for a bison-burger, or local organic grass-fed beef. Here at home, I like to make chicken and turkey burgers. I found this recipe while browsing the Epicurious App on my iPhone one night. This might be my favorite recipe app. You can browse by categories, such as “Grilling Entrees, Ice Cream, Low-Fat”, or simply type in an ingredient, like ground turkey, and you can easily flip through the recipes that come mainly from Gourmet & Bon Appétit, but also from SELF magazine. With a click you can add a recipe to your favorites, a shopping list, or email it to yourself. I highly recommend this app if you’ve got an iPhone. (PS. Can I add I am SO FREAKING EXCITED ABOUT iPhone 4?! I still have the 8GB original iPhone. I’ve had it for well over 2 years, and I’m SO READY for the new one!)
This recipe was a huge hit with us. The relish had a sweet flavor, with just the slightest hint of a sour tang from the vinegar. Having the goat cheese stuffed inside the burger made for a delicious surprise! Goat cheese is such a rich, savory, & salty addition to balance all the flavors.
Goat Cheese Stuffed Turkey Burgers with Roasted Red Pepper Relish
Ingredients:
Burgers:
1 1/2 pounds lean ground turkey
6 tablespoons fresh breadcrumbs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1 1/8 teaspoon salt
1/2 teaspoon ground black pepper
6 tablespoons soft fresh goat cheese (such as Montrachet)
Relish:
3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry, chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
6 whole wheat, hamburger buns
Directions:
Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.
Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.
Saturday, June 5, 2010
I can’t help it, I’m just so drawn to grain salad recipes. I find that various grains such as quinoa, barley, and cous cous, are much more exciting and flavorful than rice, and are healthier than pasta. This recipe uses barley, most often seen in soups and stews, which most people associate with colder weather. I think this salad is a great way to utilize this healthy grain in the summer, while taking advantage of seasonal produce such as corn & peppers. I love the combination of flavors & colors, which makes this salad the perfect addition to a summer potluck or even just a grill-out at home. It also made for incredibly tasty & filling lunches the rest of the week!
Barley & Bean Salad
Ingredients:
1 cup pearl barley
2 cups water
1 cup canned black beans, drained and rinsed*
1 cup canned kidney beans, drained and rinsed*
(*I used 1 can of Kroger's organic Tri-Bean Blend, which includes black beans, red kidney beans, and pinto beans)
1 cup fresh corn cut off the cob, or canned corn kernels, cooked according to package
1/2 cup red onions, diced
1 red bell pepper, diced
Dressing:
1/3 cup red wine vinegar
2-3 cloves garlic, minced
1 tsp chili powder
1 tsp dried parsley
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
2/3 cup olive oil
Directions:
1. In a large saucepan, bring 2 cups water to boil. Stir in barley and reduce heat to medium-low. Cover and simmer 30-40 minutes or until tender. If using a rice cooker, increase water to 2 1/2 cups. Allow barley to cool.
2. In a large bowl, combine the cooled barley, beans, corn, red onion and bell pepper. Mix well.
3. Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well.*
4. Serve at room temperature or chill in fridge for several hours.**
* You may not need all of the dressing, use your discretion.
** If serving chilled, reserve some of the dressing to pour over salad just before serving.
Wednesday, May 26, 2010
These blondies may look somewhat similar to the Graham Cracker Chewy Bars, but they have a taste all their own. If you’re not familiar with browned butter, according to Wikipedia, it’s also known as beurre noisette, which the literal French translation is hazelnut butter. This is a good description of the resulting flavor you get when the milk solids and butterfat separate, then the milk solids sink to the bottom and turn to a toasty color. The flavor is so deep, and delicious. This recipe is yet another winner from my Martha Stewart Cookies Cookbook. I whipped these up and sent them to work with The Boy, and… let’s just say they were a hit! All his coworkers posted photos of themselves eating them!
These would be a great addition to any Memorial Day picnic… or perhaps a bakesale! 
Lindsay of Love and Olive Oil, (my fabulous web designer), is spearheading the event, and I’m sure it’s going to be a success! Unfortunately I won’t be in town to help out, but I am planning on baking up something yummy to contribute. If you’re looking for some yummy treats this weekend, be sure and stop by! If you aren’t local, but still want to give, the two organizations I recommend are the American Red Cross, or an organization called Hands on Nashville that has done an amazing job coordinating relief efforts. My work has had a partnership and great history with this organization, and when I did some volunteering, this is how I found out how to help. Here’s a link to a video from the NBC Nightly News about the difference Hands on Nashville has made.
Browned Butter Toffee Blondies
Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts (about 4 ounces)
1 cup toffee bits
Directions:
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
Saturday, May 22, 2010
Growing up, Sundays were the only day of the week my whole family would eat lunch together. Weekdays there was school, and Saturdays Dad was always out on the farm, and between my mom, sister, & brother we would often just do our own thing. Sundays after church (if there wasn’t a big Baptist potluck going on) we would sometimes go out to eat at local restaurant. But most often we’d head back home and eat leftovers, soup, or often my mother would fix tuna salad. Her tuna salad always consisted of tuna, mayonnaise, a hard boiled egg, and salt & pepper. We’d eat it on saltine crackers. While I sometimes fix tuna salad like that too, it’s not something I crave too often. It brings back good memories for me, but doesn’t exactly tingle my tastebuds.
That’s why, when I saw this in the Real Simple: Meals Made Easy cookbook, my tastebuds took notice. This recipe offered the same type of combination of flavors I love so much in quinoa and cous cous salads. A little lemon zest, oil, beans, and vegetables, and I’m there! This is from the same cookbook I found the Soy Marinated London Broil recipe in. I love that all the recipes in this cookbook are super simple to make, no need for tons and tons of ingredients. This recipe was under the header “No-Shop Meals”. And it’s true, most everything in this recipe is a pantry staple I often keep on hand.
I loved this recipe, even though I’m not a fan of capers. What I am a HUGE fan of, is roasted red peppers, and cannellini beans, so that’s what drew me to this recipe. Also, I knew it would be great to mix up, and use for lunches during the week. I most often purchase tuna in water, but for this recipe I chose the tuna packed in oil. I’m glad I did, because it added a touch more flavor. I served mine on toast, but you could also eat it with cracker or on it’s own. This is a great tuna salad recipe that packs a delicious, nutritious, and fresh take on a lunchtime standby.
Tuna and White Bean Salad
Ingredients:
2 6oz cans of tuna, drained (oil-packed recommended)
1 15oz can cannellini beans, drained and rinsed
1 12oz jar roasted red peppers, drained and roughly chopped
2 Tablespoons capers
zest 1 lemon, grated
1 tomato, roughly chopped (optional)
3 Tablespoons fresh lemon juice
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
toasted bread, for serving
Directions:
In a large bowl, combine the tuna, beans, red peppers, capers, lemon zest, and tomato (if using). In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper. Pour the vinaigrette over the tuna mixture and toss. Serve with the bread.
**For a variation, try adding olives, red onion, or jarred artichokes.**
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