Category: Food and Drink

cooking class: multigrain scones

Every year about this time, I decide to start eating healthy. It’s partially because I realize swimsuit season is only a few short months away, but it’s also to give my body a break after an indulgent, gluttonous holiday season. This year I’m focusing on breakfast – trading in the quick bowl of cereal (or nothing at all if I’m running late) for heartier, more filling breakfast grains and such.

But realistically, most mornings I don’t have time to whip up some steel-cut oats 45 minutes before I’m actually going to eat. So here’s a recipe I love from the The Healthy Kitchen, a cookbook I’ve had for years but just picked up again. I’ve adapted it a bit, adding more of the grains and some extra cinnamon (which is known for regulating blood sugar and lowering LDL cholesterol!). The original recipe also calls for a lemon glaze but I think they are better with just a little butter. Enjoy!

Multigrain Scones  // adapted from The Healthy Kitchen  // makes 10 scones

  • 1 egg
  • ¼ cup brown sugar
  • 2 Tablespoons honey
  • 5 Tablespoons canola or vegetable oil
  • ⅔ cup old fashioned oats (not instant)
  • ⅓ cup wheat bran
  • 1½ cups unbleached white flour
  • ¼ cup millet
  • 2 Tablespoons poppy seeds
  • ½ teaspoon salt (sea salt if you have it)
  • 1 tablespoon baking powder
  • 1 Tablespoon cinnamon
  • ½ cup milk

Preheat oven to 375°. Whisk egg, brown sugar, honey and oil together in a bowl. Mix all the dry ingredients together in a separate bowl until everything is evenly distributed. Slowly mix dry ingredients into the wet ingredients and mix well. Add the milk to the mixture and make sure everything is incorporated well. Lightly grease a baking pan. Drop ¼ cup spoonfuls onto the baking pan, leaving at least 2 inches between scones. Bake for 20 minutes, until the crust is barely golden. Remove from the oven and let cool. Serve with butter or honey.

tea time

For some reason, I have a major aversion to heating water in the microwave. It doesn’t even have anything to do with the microwave, I just like going through the motions of boiling water in a kettle. Right now I use an old percolator (sans the percolator part) which works fine except that the kettle is tall and narrow, leaving very little surface area for the bottom to contact the flame. So here are a few alternatives to choose from when it’s time to replace the status quo.

 

Chantal Bridge ::  $40

Paula Deen  ::  $30

Le Creuset  ::  $70

Copco Fusion  ::  $40

say cheese

I can’t believe I have never written about my love of cheese. To put it simply, I adore cheese. Cheese ranks up there with my favorite things like bacon, sparkling wine, mustard and you know, breathing. Maybe even in that order. I’ve never been a big fan of chocolate or even sweets in general, so cheese has long been my go-to indulgence.

Tintagel Cake  ::  £97

These wedding “cakes” are from The Cheese Shed, an English cheese shop that sells cheese local to the Devon area. If I ever marry, I would easily forgo a traditional wedding cake in favor of one (or two!) of these. You could even slice up whatever you didn’t eat at the reception and send it home with your guests as wedding favors. That is if you’re generous with your cheese (which I don’t think I am) and willing to give up any of that yummy goodness (which also, not sure I would be).

Zennor Cake  ::  £149

They don’t ship to the United States, although I’m sure your local cheese market or specialty food shop would be able to help you order whole cheese wheels. You also have to purchase the decoration kits separately and DIY but I’m sure you could do something equally beautiful with a trip to the local farmer’s market and a stop at the craft store.

Gold Hill Cake  ::  £205

Either way, I love the idea of making a wedding cake (or just an edible centerpiece at a party?) out of something you truly enjoy instead of something traditional. What would you choose to comprise your cake if you had a wedding/party to plan?

peach basil sangria

 

When I made this recipe from Gourmet the first time, it was an instant hit with my guests. The second time, I accidentally added too much sugar and it was still a hit, albeit a little more dessert-wine than dinner-wine, so I know this is a quality recipe. I’m not big on sweet drinks so I’ve taken out the sugar, letting the peach nectar sweeten it instead but since we just harvested over thirty pounds of honey from our hives on Tuesday, I might just have to add a bit in for a sweet treat. I also added in a can of ginger ale to give it a little fizz since I prefer my sangria sans ice.


Peach sangria closeup2

 

Peach Basil Sangria

(adapted from Gourmet Magazine, July 2005)

  • 1 cup loosely packed fresh basil leaves, plus an
    additional 8-10 sprigs

  • 1/4 cup fresh lemon juice
  • 1 can peach nectar
  • 1 (750-ml) bottle chilled dry white wine
  • 1 large peach (peeled if desired), diced
  • 1 large apple, diced
  • 1/2 cup ginger ale
  • 2 Tablespoons honey

Put basil leaves, honey, peach nectar and
lemon juice into a small saucepan and bruise leaves by mashing with a wooden
spoon. Bring just to a simmer, stirring until honey is dissolved. Remove from
heat and let stand 5 minutes, then pour into a heatproof pitcher. Stir in wine,
peach, ginger ale, and basil sprigs. Chill, covered, at least 1 hour and up to
24. Serve over ice.

Picture via Mostly Foodstuffs


 

memorial day = no blogging

I have been a delinquent blogger as of late. My day job is getting ridiculously busy and I spent the holiday weekend doing not much else than sleeping, relaxing and eating. Lots and lots of eating. Going into work today for a "half day" to get some end-of-the-month things done turned into a six hour, uber-stressful work day so now I'm being a grumpy boss/girlfriend/doggie mama. Now I just want to eat more to the point where my stomach might literally explode from too much food this weekend. In the case that it does, this is going to be my last meal.




Without a doubt, breakfast is my favorite meal of the day, no matter what time it's eaten. Homemade pizza on the other hand is one of my new favorite foods so this recipe is pretty much going to be my new favorite comfort food. Eggs + bacon + cheese = EVERYTHING THAT IS RIGHT IN THIS WORLD.


(I know every recipe I post is from Smitten Kitchen but seriously, 99% of what I make is from her site.) 



i don’t think the eggplant should be that burnt

I tried out some new recipes tonight and surprisingly the
one I was least excited about blew my
taste buds away
. I pretty much despise
eggplant usually. Every time I've had it, it's been bland or chewy and neither
of those things are typically traits I look for in my dietary consumption. But
this Grilled
Eggplant and Olive Pizza
from my favorite, Smitten Kitchen was amazing. I added marinated artichokes because I had a major craving
for them, forgot to cut up the provolone (I just slapped those round circles on
top of the grilled eggplant) and made
it in a pizza pan instead of grilling but otherwise,
I pretty much stuck to the recipe.


Grilled eggplant pizza



Luckily I grilled up more than enough eggplant
because I definitely burnt about half (when it says grill for 6-8 minutes, it means 6-8 minutes, not "oh I'm
sure I'll remember to check on them in a few…") but I had enough to
cover the whole pizza so every single delicious bite had yummy, tender eggplant
in it.

 

(*Sidebar:
I promise that I will be better about posting from this point forward. Work is
getting crazier by the day but I have no excuse!)

you’re my cuppycake

You're my honeybunch, sugar plum

Cupcake10 Pumpy-umpy-umpkin, you're my sweetie pie
Cupcake19recipesmall You're my cuppycake, gumdrop
Cupcake1recipesmall Snoogums-boogums, you're the apple of my eye

Ming Makes Cupcakes might be my new favorite website ever. It's a good thing my best friend (YOUKNOWWHOYOUARE) loves to bake. My baking skills aren't bad, but I never have the patience to sit down and actually do it.


Song lyrics via The Cuppycake Song 

Found via A Cup of Jo