Absolutely Delectable

That's what I thought when I bit into one of these delightful cookies: delectable. They are a slightly odd combination of ingredients, but the lime and pepitas work so well together. It's raining and blustery out, and that puts me in the mood to bake. Chocolate chip, while classic, just seemed so...boring. I had to try something different, with a spring-like flavor to brighten the afternoon!

Lime and Pepita Sugar Cookies

Preheat oven to 350 degrees.

Toast 1/4 cup raw pepitas (pumpkin seeds) in a skillet until they pop and are slightly brown. Chop and set aside to cool.

Combine the zest of 1/2 lime and 2 1/2 tbsp sugar. Set aside.

Cream:

1/4 cup softened butter

1 tbsp canola oil

1 cup sugar

zest of 1/2 lime

Beat in:

1 egg

2 tbsp lime juice (about 1 lime)

Add and stir to combine:

1 3/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

cooled, chopped pepitas

Form dough into balls the size of walnuts. Roll in the lime zest-sugar mixture and place on a parchment-lined baking sheet. Bake about 15 minutes (a little less time for chewy cookies, about 18 min for crispy cookies). Cool on a wire rack.

Homemade Bagels

My son LOVES bagels. I enjoy bagels too, but certainly not to the point of begging for store-bought ones. We are fortunate to have a very good bagel shop locally, but it's on the other side of town and I rarely seem to make it down there, and even when I do think of buying some, they're closed already. Which is what happened last night.

We were finishing dinner and my son asked about having bagels for breakfast. He knew full well that I hadn't bought any, and I think it was probably just a random thought thrown out there. So I made some. I've actually made them once before, so I knew they're not as difficult as they seem, and they work out perfectly for a quick breakfast because the dough is mixed and formed the night before and left to retard overnight in the refrigerator. All that's left to do is boil them for a few minutes and bake for a short period. This recipe is very tasty. It's different than traditional Jewish bagels; I don't have any lye to boil them in! Baking soda makes for a chewy, shiny, golden exterior, and the texture on the inside is very good.

Whole Wheat Bagels (adapted from The Fresh Loaf)

Mix together 1 1/2 tsp active dry yeast, a pinch of sugar, and 2 1/2 cup very warm water. Let stand until foamy.

Pour yeast mixture into 4 cups whole wheat flour; stir to combine. Cover and let stand 2 hours.

Add 3 tsp kosher salt (or 2 1/2 tsp salt), 3 cups unbleached bread flour, and one of the following: 2 tsp malt powder OR 1 tbsp malt syrup or honey.

Mix until very stiff; adding about 3/4 cup additional bread flour as you knead. The dough should be very stiff and almost dry; I kneaded mine by hand because it was making my mixer work pretty hard! Knead until it's somewhat smooth and elastic.

Immediately divide into 12 pieces, rolling each into a ball. Cover with a damp towel and let rise 20 minutes.

Line two baking sheets with parchment paper and lightly grease. Poke a hole in the center of each ball (bagel shapes!) and place on prepared baking sheets. Cover with plastic and place in the refrigerator overnight.

The next morning, preheat oven to 500 degrees. Boil a large pot of water and add 1 tbsp baking soda. Sprinkle parchment-lined sheets with cornmeal (I remove the bagels and re-use the paper.)

Boil bagels 1 minute per side, using a spatula to gently turn them over and place on the baking sheets. If you want to top them, do so as they come out of the water, while they're wet (poppyseeds, sesame seeds, cinnamon sugar, etc).

Bake 8-10 minutes, or until shiny and golden brown. Remove to a wire rack and let cool.

My son had school this morning, so I prepared only one sheet and left the other in the fridge until after I'd dropped him off. We ate our bagels warm, so the total prep time for breakfast was only about 25 minutes. That's about the same as muffins! They freeze well, and even though this recipe makes a large quantity, you will have some on hand for easy snacks or meal later on. Or just make half a batch!

Not Your Average Steak

I used to enjoy ordering the filet mignon when I went out to eat at fine restaurants. It was fun to see how different establishments prepared their finest cuts of meat, and when one was done well it was a major treat. In recent years, however, beef has really lost its appeal for me. Knowing how that cow was most likely raised and the grain-fed flavor of the meat just doesn't do it anymore. (When we go out to eat now I almost always choose seafood; I'm such a sucker for halibut!)

For the past few years we've been fortunate to have been able to buy beef in bulk from local farmers who just let the cows graze on grass. What a significant flavor and texture difference! Any restaurant or store-bought beef just doesn't cut it after you get used to something so...good. Not to mention all the health benefits food critics and scientists are touting for grass-fed beef.

When you purchase 1/4 or 1/2 a cow, you get a fabulous price for all cuts of meat, from hamburger to flank steak to t-bones to tenderloin (filet). This is how we can enjoy delicious filet mignon on occasion. Below are two recipes that are absolutely amazing, and they will make any special occasion memorable. I don't measure exactly for the sauces; you need to use your best judgement for quantity and taste periodically to check the results. The cream-based version I made up tonight, and the red wine reduction is a recipe I made for my husband before we were married, on our first New Year's Eve together (but it's a favorite that we still make often). Both are to-die-for and definitely company worthy.

Filet Mignon in a Chanterelle Cream Sauce

Soak about 1/4 cup dried Chanterelle mushrooms in hot water for 20 minutes. Drain well; dry with a towel, and coarsely chop. Set aside.

Dry 4 filets with paper towels. Sprinkle lightly with kosher salt and freshly ground pepper.

Heat 1 tbsp butter over high heat. Sear steaks until nicely browned and cooked the way you prefer, a very short time for rare, longer for medium, etc. Remove to a plate.

Saute 3 minced cloves of garlic, just until fragrant, about 30 seconds. Pour in about 1/2 cup sherry and scrape to deglaze the pan. Add the mushrooms and let simmer until reduced by at least half (the mushrooms will absorb some liquid too).

Pour in about 1/4 cup cream and stir until thickened, just a minute or so. Turn off heat. Season with pepper and a pinch of salt (I used smoked sea salt). Add steaks and turn to coat.

To serve: Place one steak on each plate and devide mushroom-cream sauce over the tops of each. If you have some truffle oil, drizzle it ever so lightly over the tops for an amazing finish.

We had this with artichokes and garlic mashed potatoes. This sauce goes wonderfully over cheaper cuts as well; I actually had one package of two filets and one package of two cube steaks from our last beef purchase left, so I made those. The kids got the cube steaks, though. My son said it was one of the best he's ever had! (Of course, he IS 6.)

Filet Mignon with Bacon, Red Wine, and Shallots

Blanch 4 pieces of good quality, thickly sliced bacon. (Boil the bacon for 3 minutes, drain, rinse, and set aside.)

Dry 4 filets with a peper towel. Wrap a piece of bacon around each steak, trimming if necessary, and secure with toothpicks. Season tops and bottoms of steaks with kosher salt and freshly ground pepper.

Heat 1 tbsp olive oil over high heat. Sear steaks until they're done to your liking; remove to a plate.

Reduce heat to medium. Add 1 minced clove of garlic and 1 finely chopped shallot to the pan, stirring until softened.

Deglaze with a good red wine; I use Cabernet Sauvignon. Start with 1/2-3/4 cup and reduce by half.

Remove from heat. Stir in 1 tbsp butter and a little balsamic vinegar, about 1 tbsp (or more, to taste). Season with salt and pepper, pour over the steaks and serve.

I like to start this meal with a green salad with crumbled blue cheese (try the Rogue Creamery's smoked variety) and then serve the filet with mashed potatoes and steamed green beans.

30 Minute Meal...From Scratch!

I have been insanely busy this week! When things get crazy, it's so easy to pick up the phone and call for take-out or delivery, or to heat up leftovers or frozen pre-made meals. Well, I'm not much of a fan of the take-out options in our town, we usually don't have a lot of leftovers sitting around (they rarely make it past lunch the next day), and I don't buy frozen meals. This means that dinner has to be thrown together quickly and not be too complicated with the prep. I am such a big fan of EatingWell because of this reason. They have a million recipes of semi-gourmet and off-the-wall ideas that are usually easy, quick to prepare, and awesome tasting. They use whole grains and keep up to date with sustainability issues and food education, taking on a well-rounded diet idea, which is what I usually follow anyway.

Last night was an EatingWell night, as was this evening. We had Maple-Chili Glazed Pork Medallions, Cornbread, and a green salad. While I love the flavor and texture of pork tenderloin, I have substituted boneless pork chops on occasion. I rub them with the spice mixture and grill them on the barbecue while the sauce reduces on the stove top.

Wholesome Cornbread

Preheat oven to 350 degrees.

Mix together:
1 1/4 cups stone ground cornmeal
3/4 cup whole wheat flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Lightly beat 1 egg and stir into 1 1/4 cups buttermilk and 2 tbsp canola oil. Pour into dry mixture; stir just until moistened. (Do not over mix.)

Bake 25-30 minutes. Let cool in the pan on a wire rack for 5 minutes, then serve warm.

9 servings

Life Lessons For Kids (in the kitchen)

We still have a lot of canned tomatoes, and I had a vision of making a tomato-based soup this week with some sort of whole grain mini ravioli or tortellini floating in it. When I got to the pasta aisle and didn't find either of those, I began to rethink my idea. Then I spotted some whole wheat alphabet pasta. Maybe I'm out of the loop, but I hadn't seen whole grain kid-shaped pasta in our small town until that point, so I grabbed it and started over on my meal plan.

During summer vacation when I was about 8 or 9, my mom worked and my dad, a teacher, was home with my sisters and I. In order to escape the canned salmon curse (another story), I began to throw things together here and there. I ate a lot of Top Ramen, but I also figured out how to make basic, easy soups. I'd put a little water and a beef broth cube in a pot, toss in some frozen mixed vegetables, and maybe a small bit of instant rice or pasta. Viola! A relatively healthy, hot lunch!

While I rarely make anything as simple as that type of soup now, I do believe it helped pave the way for me to feel comfortable experimenting with food and making up recipes. I hope to have this impact on my children as well, and I try to let them help in the kitchen when we have the time, it's safe, and the meal doesn't require too much cooking expertise.

So, with ABC pasta in hand, I recruited my six year old son to help make our dinner for tonight. (My two year old could have helped instead, but she got to make pizza last night. I like to have one child in the kitchen with me at a time.) He peeled the vegetables, I chopped, then he stirred and dropped things into the pot. We added some beef to appease my husband, who is on a high protein weight lifting regimen, but it's not absolutely necessary. The recipe below is what we threw together, but feel free to use whatever you have on hand, omitting or adding as necessary!

Hearty Alphabet Soup

2 carrots, peeled and chopped

2 ribs of celery, chopped

1/2 yellow onion, chopped

2 cloves garlic, minced

1 parsnip, peeled and chopped

1 potato, chopped (and peeled, if desired)

1 cup cut frozen green and yellow wax beans

1 sirloin steak, chopped in 1/2" pieces (approx 1/2 lb)

1 qt crushed tomatoes

1 qt low-sodium beef broth

1 Parmesan cheese rind

1/2 cup alphabet whole wheat pasta

Dry the meat pieces with a paper towel. Brown in a small bit of olive oil, in batches if necessary, (to avoid crowding) until a caramelized crust is formed. Remove to a plate.

Saute onion and garlic over medium heat until softened. Add remaining vegetables, tomatoes, broth, reserved meat, some Italian or Bouquet Garni seasoning, and cheese rind. Bring to a boil, reduce heat, and simmer until veggies are barely tender. Add pasta, bring to boiling, and cook an additional ten minutes. Remove cheese rind, season to taste with salt and pepper, and serve.

Garlic Cheese Biscuits

This is my own recipe, modeled after the yummy biscuits served at Red Lobster. We never eat there anymore (I am not really fond of "chains"), and I think these are better. The key is lots of garlic, but the granulated works better than fresh for some reason. Brushing them with butter and sprinkling with a bit of salt makes these healthy biscuits taste sinful. Enjoy....

Preheat oven to 425 degrees.

Stir together:

1 cup whole wheat pastry flour

1 cup all purpose flour

pinch of sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt
1 tsp garlic powder

Cut 3 tbsp cold, unsalted butter into flour mixture. Add 2 tbsp chopped chives (optional, for color) and 1/3 cup of your favorite cheddar cheese, grated. Stir to combine.

Mix together 1/2 cup sour cream and 1/2 cup milk. (Or use 1 cup buttermilk if you have it!) Stir into flour mixture, just until combined.

Drop onto greased cookie sheet; press lightly to flatten tops. Bake 12-16 mintues, or until golden.

Remove from oven and immediately brush with 1 tbsp melted butter. Sprinkle lightly with a good sea salt. Serve warm (so the cheese is still nice and melted).

Makes 8 biscuits.

This is also a great recipe for children to help with. They can stir together the ingredients, grate the cheese, cut in the butter, etc.

Movie Night Treats: A New Twist for Popcorn

If you haven't yet tried truffle oil, the following recipe may entice you to pick some up. Truffle oil gives finished foods a wonderful flair, a flavor that you can't really pinpoint but is so, so good. It doesn't last long, at most a year, and it must be kept in a dark, cool place to retain its freshness and aroma. Storage in the refrigerator is recommended, and it should be used and enjoyed as much as possible (use it or lose it). It does get solid, but if it sits at room temperature for about ten minutes it will liquefy.

I gave up in my search for a local source. I finally bought some Oregon Truffle Oil online, and reading about the difference between truffles grown in Oregon versus the ones grown in Italy was intriguing. I figured that if I had to pay the high price, and shipping also, that I should buy as local as possible. The Oregon variety does have a more complex flavor, and I thought it was so cool to buy such a specialty product out of...Dayton! Fun.

Anyway, one of their recipe suggestions is to put the oil on popcorn. What a waste, right? Well, when you try it, you'll be in love. It brings popcorn to a whole new level! Basically, you just mix a bit of melted butter with an equal amount of truffle oil, drizzle over the hot popcorn, and sprinkle with salt. Yummmm.

Last night I got a little creative with this basic combination. I melted a little butter and stirred in a bit of smoked sea salt (after grinding the large flakes a little so they'd dissolve faster). I added the truffle oil, stirred, and drizzled over the warm popcorn. Then, I sprinkled a pinch of sugar (well, evaporated cane juice) over the whole lot, and it was amazing!

Note: Yesterday I was in our local specialty cheese shop, A Leap Of Taste, and... they had both black and white truffle oil! For less than $15 per bottle. Figures!! I asked, and they'd just started carrying it, receiving their shipment one week prior. It's an Italian version, and I didn't look too closely at the brand. Maybe a starting point, but on some of these ingredients you get what you pay for. So research may be in order if you choose to purchase some. Keep in mind, also, the volatility of truffle oil and be sure you're buying fresh and not wasting your money on a flavorless product.

All Flours Are Not Created Equally

I tried out a new white whole wheat flour today in my basic whole wheat bread recipe. I shouldn't stray from my usual; I still have found no comparison to my favorite flour! Every few months, I head over to Eagle Point, Oregon, to visit the Butte Creek Mill. They use a water fed stone-ground method to produce wonderful flours for baking, and also have a nice little shop in which to purchase those flours, other forms of whole grains, and all sorts of specialty food items. (You can also watch the mill in action.) I buy at least four 10 pound bags of their white whole wheat flour at a time, and usually a small amount of seven grain, regular whole wheat, and whatever else grabs my attention that day. The texture of their flour is incomparable, and it produces a consistent, light, airy, quick-rising loaf. While their prices fluctuate with the wheat market, they're very comparable to other high quality brands. Last time I visited, they charged less than $11 for a ten pound bag of white whole wheat flour. (Our grocery store sells 5 pound bags of King Arthur white wheat flour for over $8!)

I was almost out of my favorite flour when I was in Eugene, OR, a few weeks ago. I happened to be stocking up on yummy things in Trader Joe's, and I noticed 5 pound bags of flour for $2.99. White whole wheat flour. Awesome! I am always wary of super low prices, as the lower the price of flour usually means a lower quality product, but this was too tempting to resist. I had to give it a try. I must say, this flour worked just fine for basic recipes, and is certainly a better choice than cheap super market varieties of the regular whole wheat flour, but the ultimate test is that it must pass my usual bread recipe. And it failed. Luckily, my dad was able to stock up at the Mill for me a few days ago!

There are probably a million different choices for flour these days. Every brand offers something different, even if they all say it's the same thing. A person wouldn't think there could be much variation in one brand from another, especially with all-purpose flour, but there is. A HUGE difference. Protein (gluten) levels vary greatly from flour to flour, as does texture of the grind. Bob's Red Mill, for example, uses an electric mill (versus the Butte Creek Mill that's run by water pressure), and they produce flour that's more fine. When I use their regular whole wheat I get a more dense loaf than with the BCM's.

All purpose flour is a blend of both hard and soft wheat and has a protein level varying between 10-12%. Protein levels are determined based on the amount of gluten present; hard wheat is very high in gluten and soft wheat is lower. This flour was developed for home bakers and can be used almost interchangably with other flours, although you will ultimately get better results if you use the flour specified in a recipe. I like Bob's Red Mill a little better than the other brands available in the store, but it's not too noticable if you're not doing a ton of baking.

Cake and pastry flours are made from soft wheat and have a much lower gluten content, ranging from 8.5-10%. They produce a softer, more fine texture due to the high starch content. Pastry flour (even whole wheat) is slightly higher in protein than cake flour.

Bread flour is a product of hard wheat and has a higher protein content. The gluten present allows for more elasticity in the dough and gives strength, rise, and body to awesome loaves of bread. When used in place of all-purpose, King Arthur's brand produces a far superior loaf.

Self-rising flour is basically all-purpose with added baking powder and salt. I'd rather add my own as the recipe states, and I don't keep this in my kitchen.

White flours are enriched with vitamins and minerals that have been added back in after the germ and bran have been removed. These elements can cause the flour to become rancid, and so white flour was developed to be shelf stable for long periods. I buy unbleached white flour and keep it in my pantry for cakes, cookies, and for blending with whole grain flours. Whole wheat (all varieties), rye, spelt, seven grain, oat, barley, and all the other wonderful flours I keep on hand are stored in the freezer. My only exception to this is one bag of white whole wheat that is in the pantry. We use it up so fast that it doesn't have the chance to go bad, and I don't have to wait for it to warm up before baking bread!

I encourage people to experiment with all different types of flour to find the brand, flavor, and results that one likes best. I have tried all the cheaper brands, Stone Burr, Western Family, etc, and I now stick with what works the best for me. Please, please remember that in cooking and baking your final result will only be a good as the ingredients you put into it! Sometimes an extra dollar or two makes all the difference!

*If you find yourself at the Butte Creek Mill, or visiting their website, I also recommend trying their stone-ground cornmeal (medium grind). It produces healthy, hearty baked goods, and a full-bodied delicious polenta. Incomparable to regular varieties, stone-ground cornmeal retains more of the husk and germ, and is a much healthier option.

A Note About Bananas (and other foods from far away)

I need to write an explanation about my usage of bananas recently. I realize that I've posted several recipes that include them, and I have three very ripe ones sitting in my fruit bowl that may or may not make their way into something baked tonight or tomorrow.

I try to shop sustainably and seasonally, buy organics whenever possible, and support local merchants and farmers often. This is such an important cause to support, on so many levels and for so many reasons. We have a garden, we buy a CSA share* annually, and we frequent the Farmer's Market when it's running. We are fortunate to have a lot of local agricultural products around us; we know the farmers we buy our meat from, I seek out farm-fresh eggs, and we have unlimited access to all the wonderful Oregon-made dairy products. Unfortunately, our growing season doesn't last long enough for me, and even though I can, freeze, and dry like crazy all through the spring, summer, and fall, we still crave fresh fruit and veggies. Especially when February rolls around.

Bananas don't even grow in the USA (at least, not the ones that available for us to purchase here). Avocados do; in fact, they come into season in Southern California in November. We don't see those, however. Our grocery stores sell Chilean varieties instead. And while pineapples may be from Hawaii, there's still an ocean and several thousand miles separating us from those farmers. These don't exactly fit into "local" and sustainable produce, especially considering how inexpensive they are (49 cents/lb, 2 for $1, and $2.50 each, respectively). It seems like Americans should be willing to pay a premium to have these specialized items, or at least to cover the jet fuel used to get them here!

While I try very, very hard to buy locally, in the dead of winter I sometimes lose my resolve for fresh produce. Mealy apples just don't cut it! So if you notice I'm posting a slew of banana recipes, or one using a fresh pineapple, please note that it happens rarely throughout the course of a year, and I AM conscious of the economical and environmetal impact this may (and probably does) have. (Of course, it IS also important to expose our children to all sorts of different foods as well, and I try to do that as much as possible too.)

*A CSA (Community Supported Agriculture) share is a wonderful opportunity for people to connect with their local farmers. Basically, you pay your farmer for a summer's worth of fresh produce and pick up what's available weekly. This means you buy in season, it's a LOT fresher than store bought veggies, you and your children develop a relationship with whomever is growing your food, and you're probably exposed to fewer pesticides and bacteria. Every week is a special surprise; some times you may get just a few items, sometimes it's too much to carry, and another week you may find sometimg at the pick up you were just not expecting (like strawberries).

A Perfect Snack

Here's a quick recipe for a delightful, healthy smoothie. It reminds me of the banana milkshake I first had at a falafel stand in San Jose when I was 16. I never would have thought to order a banana shake, especially when so many other great flavors are available (hello, strawberry!), but a friend ordered for me, so I took what I was given. And it was great!

Creamy Banana Shake

1 ripe banana
3/4-1 cup vanilla yogurt
crushed ice cubes
about 1/2 cup milk

Using a blender, puree ingredients to desired consistency, adding more milk to make it runny or ice to thicken. I suppose you could add some chocolate syrup, if you're into that kind of thing!!

Makes 1 smoothie.

Breakfast...or Dessert?

When I think of coffee cake, I think of lots of cinnamon and butter, and a crumbly, sweet topping. Classic coffee cake has been a long-time favorite of mine, but in recent years a few other varieties are fast approaching that title spot as well. One of the most delicious types, at least in my opinion, is blueberry. Especially in the dead of winter, with berry season five or six months out.

Most people fold berries straight into the batter, resulting in an almost muffin-like cake, but I prefer mine baked right on top. Last July, at the height of the season, I canned several pint jars of blueberry pie filling. It turned out thick, sweet, and gooey, and my family and I love having it available. No artificial flavors or colors, no corn syrup...just pure fruity awesomeness.

The original recipe for this coffee cake comes from the King Arthur Flour: Whole Grain Baking book. It calls for quite a bit of butter and LOTS of sugar. While my revised version still has a lot of sugar, it's much less than the original, and I just plan my daily sugar intake around it. I also substituted other ingredients for some of the butter, just to lower the saturated fat content a bit, but left some in for the delicious flavor only butter can give. With small children around, I like to make this after they go to bed, have a piece warm for dessert, and then wake up to an easy breakfast in the morning.

Ooey, Gooey Blueberry Coffee Cake

Preheat oven to 375 degrees. Grease a 9" square baking pan.

For the streusel, combine in a small bowl:

1/4 cup sugar

1/2 cup whole wheat pastry flour

1/4 cup unbleached all-purpose flour

1/4 cup rolled oats

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Cut in 3 tbsp softened butter until crumbly, then add 3 tbsp unsweetened applesauce. Toss to combine and set aside. (Don't worry, the applesauce doesn't make for a soggy topping. Even the next day it will still be crunchy.)

Beat 2 tbsp softened butter, 2 tbsp canola oil, and 1/2 cup sugar until fluffy. Add 2 eggs, one at a time. Add 1 tsp vanilla and 1/2 cup milk, beating well.

Stir in:

1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

2 cups white whole wheat flour (adding last and being careful not to overmix)

Batter will be very thick. Spread it evenly into the prepared pan. Pour 1 pint jar (or can) blueberry pie filling over the top, spreading to the edges. Sprinkle topping evenly over the surface.

Bake until a toothpick comes out clean, about 45 minutes. Cool on a wire rack, in the pan.

16 servings.

For future reference (this summer?!), here's the link for the pie filling recipe.

Whole Grains Meet Light and Fluffy...

Pancakes are wonderful. They are so easy to make, and can be done just about anywhere. In fact, my third grade teacher made pink heart-shaped pancakes for our class on an overhead projector as part of a science project-meets-Valentine's celebration. I will never forget that! (Of course, he also had us heat hot dogs with electrical wire and batteries, but that's another story!)

Actually, I don't make them that often. I usually do muffins or waffles or cooked oatmeal or.... But today I wanted to have something whole grain with very little sugar, and my husband had defrosted some bacon, so whatever I made needed to not be too heavy. Pancakes it was. And of course I had to make my son's into hearts, ha ha. It IS Valentine's Day!

This is my all time favorite pancake recipe. They turn out nice and fluffy, moist, and delicious. I like them best when actual (not powdered) buttermilk is available. Using a combination of plain yogurt and milk also works well. They turn out the same, regardless of whether you decide to use applesauce, oil, or a combination, at least in my experience. If you go the applesauce route, I'd omit the sugar; they will be plenty sweet, especially when you drizzle them with syrup.

Today I served them with mashed Oregon strawberries, two cups, sweetened with 1 tablespoon of honey, the last of our berry supply in the deep freeze. The bacon was from a pig that was raised locally, butchered locally, and was cured naturally, using a nitrate-free formula. Yum!

Light and Fluffy Whole Grain Pancakes

Stir together in a large mixing bowl:
1 cup whole wheat PASTRY flour
1/4 cup oat flour
1/4 cup quick cooking oats
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbsp sugar, optional

Whisk together in a separate bowl:
1 1/2 cups buttermilk (or 3/4 cup plain yogurt and 3/4 cup milk)
3 tbsp canola oil, or unsweetened applesauce, or a combination of the two
1 egg
1 tsp vanilla

Lightly stir wet into dry, being careful not to overmix. Let stand while you preheat your griddle over high heat. Using a bit of butter or oil, lightly grease the surface of your pan. Turn heat down to medium-high and cook drop about 1/4 cup batter for each pancake, being careful not to crowd. When bubbles appear, turn over and cook for an additional minute or two until golden brown.

Makes about 12 pancakes.

Kids' Favorite...PIZZA Night!

I have banned myself from baking any more desserts this week. It's very difficult when you go for a long walk and think up different cake flavor combinations and begin to daydream about actually creating them. But I don't want to eat them.... So I'll hold off for now!

That said, I'm having a rare afternoon where I really don't want to make dinner, but I don't want to go out either. I have all the ingredients for pizza, and it's always a crowd pleaser and easy to make, so pizza it is! My kiddos have been really into Valentine's Day this year, so I made it into a heart shape. Yes, I know this is the third heart shaped item baked in a week, but...it is what it is. My kids are thrilled, and that's what counts! It tastes just as good in a circle, square, or pumpkin shape as well (a Halloween tradition for us).

I used veggie pepperoni because it's better for us than regular meaty pepperoni, and it doesn't give my son a tummy ache like the original. I put half under the cheese (because it gets crispy on top), and then cut a few into hearts for their side. The more adult side has chicken sausage, more pepperoni, olives, and roasted red peppers. I may have snuck a few veggies onto the kiddie side too, but they won't even notice!

Homemade Pizza Crust

Mix together and let stand until foamy, about 5 min:

1 cup very warm water

1 tbsp active dry yeast

1/2 tsp sugar

Meanwhile, in a large mixing bowl, combine:

1 1/2 cups whole wheat or white whole wheat flour*

1 1/2 cups all purpose or unbleached bread flour

1 tsp salt

Pour yeast mixture into dry and add 1 tbsp olive oil. Mix and knead by hand or with a mixer until a soft, smooth, elastic dough forms. You may need to add a few more tablespoons of warm water, depending on the types of flour used and how dry the air is around you.

Place in a greased bowl, turning to coat, and let rise 40 min-1 hour, or until doubled in bulk. (Sometimes I do this up to two hours ahead and let it stand; it always turns out great.)

Prepare toppings. Preheat oven to 425 degrees. Grease a large pizza pan or cookie sheet. Using your fingers, spread dough gently to the edges of the pan, making it thick or thin, as desired. Top with sauce, cheese, veggies, meat, etc. Bake for 15-18 minutes, or until crust is golden brown and the cheese is melted.

Makes one large pizza or two smaller ones.

*Whole wheat flour has a fuller, more robust flavor than white whole wheat, even thought the nutritional properties are the same. If you decide to use the white whole wheat flour, you may want to try 2 cups and reduce the all purpose (or bread) flour to 1 cup.

Little Bites of Love

A friend of mine and I needed to make cookies to donate to a fundraising event tomorrow, so we went ahead and made these pretty hearts. Children love sugar cookies (as do I), and since tomorrow's event centers around kids, we thought heart shaped sugar cookies would go over well. These were made using a sturdy dough that will hold up to being made ahead of time and the havoc that transport can wreak, with a royal icing, but I must recommend using the recipe below for the most awesome buttery, tender, delightful sugar cookies ever.

Royal icing gets really hard once it dries, so it's a perfect choice for a treat that needs to hold up well. I did post a simple recipe, but you may be much more pleased with my classic whiskey buttercream instead. There is hardly any alcohol in the frosting, just a hint, but it's what makes them so special. You just can't quite pinpoint what that flavor is when you're eating them! If you make these butter cookies with this special frosting, I can almost guarantee they won't last long, maybe two days if you're lucky (and have some self restraint). You'll want to make them over and over again, for all holidays or special cookie-deserving celebration.

Buttery Sugar Cookie Cut-Outs

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 cup sugar

1 egg

1 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1/4 tsp salt

Combine softened butter and sugars in a large mixing bowl and beat until creamy. Add egg and vanilla; beat well. Add flour, soda, salt, soda, and cream of tartar, beating until well mixed. If dough is too sticky, you may need to wrap it in plastic and chill.

Preheat oven to 375 degrees.

Divide dough in half. Roll out on a well-floured surface to 1/4" thickness (not too thin or they won't be as soft and tender). Cut into shapes and place onto ungreased cookie sheets, 2" apart.

Bake for 7-10 minutes or until very lightly browned. Remove from cookie sheets to a wire rack to cool completely.

Whiskey Butter Frosting

4 cups powdered sugar

1/2 cup softened butter

1 tbsp vanilla

1 tsp whiskey

3-4 tbsp milk

Beat butter and powdered sugar until crumbly. Add vanilla and whiskey on low speed. Slowly add milk, 1 tbsp at a time, until desired spreading consistency.

Royal Icing

1 lb powdered sugar

5 tbsp meringue powder

1/3 cup water

juice from one lemon

Beat on high speed until whipped. You may need to add more water, depending on the consistency desired. An easy frosting trick is to first pipe icing around the edge of the cookie. Add a bit more water to make the rest of the icing more fluid, and then lightly spread it in the "shell" to fill in the outline. If using decors, sprinkle them immediately on, as the icing dries quickly.

Fresh Warm Bread For a Chilly Day

How pretty is this loaf?! Most Honey Oatmeal bread is made with processed white flour to achieve a fine crumb and lofty texture. I have come up with a version that turns out perfectly, is 100% whole grain, is rich in flavor, has a moist, delicious crumb, and is quick to make (by yeast bread making standards). This loaf will not be heavy at all, and is a perfect accompaniment to a steaming bowl of soup for dinner (or sandwiches or french toast...). Freeze the second for a day when you want fresh, delicious bread but don't have the time to make it.

Honey Oatmeal Bread

Stir together in a glass measuring cup; let stand until foamy (5 min):

1 1/2 cups very warm water

1/2 cup honey

2 tbsp active dry yeast

While you're waiting for the yeast to activate, combine the following in a large mixing bowl:

5 cups white whole wheat flour

1 cup quick cooking oats

2 tsp sea salt

3 tbsp vital wheat gluten

Pour the water mixture into the flour and add:

2 eggs, room temperature

1/3 cup unsalted butter, melted

Mix and knead by hand or mixer (speed 2) until you have a soft, elastic dough, adding more flour as necessary to achieve a non-sticky texture. Place in a greased bowl, cover, and let rise 40 minutes-1 hour, or until doubled in bulk.

Grease two 8x4" loaf pans, divide dough in half and place in pans. Or, grease a cookie sheet and form into two flattened balls, keeping enough space to allow them to double in bulk and not touch.

Preheat oven to 375 degrees.

Cover and let rise about 40 minutes, or until twice the original size. Brush with milk and sprinkle with oats.

Bake for 40 minutes, until golden on top and hollow sounding when tapped. Remove from pans immediately and cool on wire racks. If you enjoy a satiny crust, brush with melted butter right after you remove the loaves from their pans, while still piping hot.

Makes 32 servings (16 slices per loaf).

Quite Possibly The Best Shrimp Ever...

Well, maybe that's being a bit pretentious? This shrimp was phenomenal, however, and I would've posted a picture, but...we ate it all way too fast! I served it with a wild mushroom barley pilaf and steamed snap peas (the end of last spring's harvest from our deep freeze).



Sizzling Shrimp with Prosciutto, White Wine, and Romano Cheese



1 lb peeled, deveined shrimp (preferably with no salt or preservatives added)
approx 2 oz sliced prosciutto
1 shallot, finely chopped
2 cloves garlic, minced
white wine, approx 1 cup
1 tbsp butter
sea salt and pepper, to taste
romano cheese, shredded into long, wide strips (try using a vegetable peeler)


Place the sliced prosciutto in a large saute pan over med-high heat. Cook until browned and crsipy, turning as needed. Drain on paper towels.

In the grease from the prosciutto, cook the shrimp just until lightly browned, stirring and turning quickly to avoid overcooking. Transfer to a clean bowl or plate.

If you have crusty, stuck on bits in the pan, use a little wine to deglaze and soften them, scraping until loosened and the wine has almost completely evaporated. Melt one tbsp butter and add the shallots and garlic. Cook just a few minutes, or until translucent.

Add enough wine, about 3/4 cup (or more, to taste), to deglaze again. Reduce by half, season, then turn off heat. Toss with shrimp and crumbled prosciutto. Top with romano shreds and serve.

4 servings.

Muffins and Smoothies!

Blueberries, white chocolate, ginger...what's not to love?! What if that combination was part of a warm, whole grain, low(er) sugar, good-for-you muffin? Mmmm. Serve with a smoothie and your loved one(s) will adore you!

Blueberry White Chocolate Ginger Muffins

Stir together in a large mixing bowl:

1 1/2 cups white whole wheat or whole wheat pastry flour

3/4 cup quick-cooking oats

1/4 cup dry buttermilk powder or nonfat milk powder

2 tsp baking powder

1/2 tsp kosher salt

1/2-1 tsp ginger (I only do 1/2 because Penzey's ginger is pretty intense)

1/3 cup turbinado sugar

1 cup dried blueberries*

1/4 cup pure white chocolate chips (read the pkg!!)

1/4 cup crystallized ginger, chopped, optional

Whisk together:

3/4 cup milk

2 eggs

1/3 cup canola oil

pinch dry orange zest (or 1 tsp freshly grated)

Preheat oven to 350 degrees.

When ready to bake the muffins, stir wet ingredients into dry, just until mixed. Don't beat or over-stir or the muffins will be tough. Divide between 12 greased or papered muffin cups. Bake 18-20 minutes.

Makes 12 muffins.

*Dried blueberries give these a special sweetness that my family loves. Feel free, however, to use fresh or frozen, folding them in gently after adding the wet ingredients to the dry.

Basic Smoothie Recipe

8 frozen strawberries (organic, if possible)

milk

1 tbsp frozen orange juice concentrate

honey, sugar, or agave nectar, to taste

Place berries in a blender. Pour milk to cover berries, then add frozen juice. Blend until smooth, adding more milk if necessary, to desired thickness. Sweeten to taste.

Smoothies have so many variations. I usually just throw whatever fresh or frozen fruit I have on hand in the blender, cover with milk (or sparkling water), and puree. I usually add a scoop of nonfat plain yogurt as well. Try mango-strawberry, triple berry (strawberry, blueberry, raspberry), banana berry (mixed berries and banana), pineapple-banana (increase the orange juice), blackberry, strawberry-peach, etc.

Smoothies are an important part of our fruit intake in the winter because fresh produce is so limited. I usually plan ahead in the summer and freeze various fruits, but the grocery store's frozen section carries all sorts of smoothie ready options.

Not-So-Sticky-Rice

Tonight's dinner needed to be a salad. I have been feeling short on veggies, as always happens whenever I travel, regardless of whether or not I was actually deprived. Our salad was kept rather simple; I rubbed a few chicken breasts with curry powder, broiled them, then sliced and served on a bed of mixed greens, cucumber slices, and shredded carrot. I also whipped up a quick dressing of plain yogurt, curry powder, and a splash of lime juice. What to do about a whole grain side? Even better if it could incorporate some sweetness so my kiddos would be appeased.

My first thought was mango sticky rice. This Thai dessert is always a treat, and it's special on the rare occasion we find it in a restaurant. I knew brown rice wouldn't be "sticky," unless it was so water-logged that it lost all flavor; the typical white rice used is a special glutinous variety that's soaked and then cooked in water. I like the nutty flavor and nutritional benefits of brown rice. Below is a recipe that probably wouldn't hold a candle to the traditional recipe in a side-by-side comparison, but it turned out very tasty, was definitely a treat, and had the added benefit of the healthfulness of brown rice.

Brown "Not-So-Sticky" Rice

1 cup short grain brown rice (I use Lundberg Farms)
2 cups water
1/2 tsp kosher salt
1/4 cup sugar (agave nectar or honey would work too)
1 small can regular coconut milk (5.46 oz)
1/4 tsp ground cardamom
1/4 cup large, unsweetened coconut flakes, toasted
sliced mango, optional

Combine the rice and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes, or until tender.

Stir the coconut milk, salt, sugar, and cardamom together in a small bowl.

Pour the cooked rice into a large bowl and stir the coconut mixture into it. Let stand about 1/2 hour (or as you eat dinner) to allow the flavors to blend. Serve at room temperature, topped with toasted coconut flakes and mango slices, if desired.

Serves 4-6

(Regular sticky rice calls for three times the sugar!! I felt this was plenty sweet enough, and the cardamom gives a delicious boost to the dish as well. Be sure to use regular, not lite, coconut milk for the creaminess.)

French Twist

French toast is absolutely wonderful. It's so easy, uses very few ingredients, works best with one or two-day-old bread, and can have so many variations. My favorite uses a whole wheat or multigrain sourdough loaf in a mixture of two or three eggs, milk, vanilla, and a sprinkle of cinnamon, cooked in melted butter and served with maple syrup.

This past weekend I happened to be in Eugene, OR. There is a fabulous bakery on 19th and Agate, close to the U of O, called the Eugene City Bakery. They have daily bread specials, lunches, sweets, and make a wonderful multigrain sourdough that my son adores. On my last day, I made it a point to stop in and get him a loaf, and I noticed they had day-old cherry chocolate sourdough bread as well, and it was half off. I couldn't resist. I had visions of chocolate-cherry french toast with a drizzle of bing cherry sauce, and a dollop of yogurt for breakfast the next day.

This morning, however, I went to get my last bag of summer cherries from the freezer and remembered that I had used them already. I figured the bread was probably sweet enough on its own, so I got a jar of spirited cherries* out of my pantry and served them on the side instead. We use yogurt instead of whipped cream to add a bit of protein to our breakfast and make it a little healthier.

If you're ever up in Eugene and have the chance to stop by the Eugene City Bakery, please do! They have wonderful things to eat, and after lunch you can stop in at Prince Puckler's Ice Cream for a scoop of house-made ice cream (the BEST!).

*Last summer I canned cherries from our backyard tree. I used a very light syrup and added a bit of Kirsch and vanilla vodka to each jar before processing. I am also a big fan of Trader Joe's Morello Cherries, which are wonderful straight from the jar, or you could buy frozen cherries and make a simple syrup to drizzle.

Lightened, But Still Deliciously Sinful

What to do with leftover egg yolks? I hate to waste them, and they don't keep more than two days, so I usually follow up egg white-heavy dishes or desserts with a custard of some sort. (You can freeze yolks and whole eggs, provided that sugar or salt is added and they're well-whisked first. If you don't add a stabilizer, they will be gummy. I like to have the excuse to use them up, personally!) We haven't had a tasty pudding in a while, so I thought it would be fun to make a not-too-heavy butterscotch version. Make sure you don't scorch the milk and don't skip a step, and you'll be rewarded with a silky, smooth, not-too-rich custard-y pudding.

Easy Butterscotch Pudding with Caramel Shards

Whisk together in a large glass or stainless steel bowl:

3/4 cup brown sugar

1/4 cup corn starch

Add, then whisk together:

4 egg yolks

1/2 tsp flake style smoked sea salt*

1/2 cup lowfat milk

Bring 2 1/2 cups lowfat milk to a simmer, making sure it doesn't scorch, in a large saucepan. Pour into egg yolk mixture, whisking constantly until smooth. Pour back into the pan. Place over med-med high heat, whisking constantly until slightly thickened and bubbly. Remove from heat and stir in 2 tbsp unsalted butter and 2 tsp vanilla extract.

Strain into a large, clean bowl, using a fine mesh stariner and a spatula to push the mixture through. Place a piece of plastic wrap on top of the pudding (so a skin doesn't form), cool to room temperature, and then chill.

To make the Crispy Caramel Shards:

Melt 1/2 cup sugar and a pinch of smoked sea salt in a skillet over med high heat. Do not stir; shake pan lightly, back and forth, until sugar turns a dark golden color (but don't burn it!). This just takes a few minutes, so watch it carefully. Pour onto a parchment-lined baking sheet, let cool, then break into pieces.

*Smoked sea salt makes caramel-flavored desserts taste phenomenal. Even if you don't know it's in there, it gives a subtle flavor that is just barely noticeable, yet so tasty! The variety I use consists of very large flakes; hence the higher quantity called for. You may have to adjust it if you use a different brand (the smaller the grain, the less you use). If you can't find it, don't want to order it, or whatever, you may substitute regular sea salt. Be sure to reduce it to 1/8 tsp so you don't get a salty pudding.