Peanut Butter and Julie

Morning Glory Pancakes with Maple Cinnamon Butter

Growing up, I was a figure skater.  That was my chosen sport.  While I was never a threat to be the next Kristi Yamaguchi, I was a decent skater, almost good at times.    I even rocked the requisite Dorothy Hamill haircut for awhile, with which I had hoped to channel her gold medal skills.

Three or four days per week, my mom would pick me up after school, and we would head over to the Princeton Skating Club, where I would practice in one of four areas: precision team, freestyle, ice dancing, or "patch" (This is skate-speak for doing technical maneuvers while skating figure-8's over and over again.  I hated patch.)  The purpose of the latter three classes was to prepare me for tests, which if passed would earn me badges and escalate me to the next level. 

Precision team practice, on the other hand, meant training for the big annual ice skating show, the Oscars of the Princeton Skating Club, if you will.  Well....that's kind of a bad analogy, because there were no awards and we weren't competing for anything, but it's the best that I could do right now. You get the idea.  It was THE skating event of the year, and everyone participated.  The precision team usuallydid a few different numbers, sort of an adolescent "Rockettes On Ice" kind of thing.  Every year, depending on what our very artistic (translation: delusional) coach/choreographer had come up with, we all wore some sort of baubled-shiny-leotardy themed get-up, which usually included a painful headpiece.  I assume that you've seen some of the creations worn by the Taniths and Johnny Weirs of the world?  Ours were much, much worse.  I give you exhibit A below.  I call this "Pink Mouse," by the great seamstress, my Mom.  This was actually one of my least offensive ice-fashion moments.  Photos of the other ones are too embarrassing to show. 

Even though figure skating was such a huge part of my childhood, the sports that I can't seem to get enough of during these Olympic Games have nothing to do with salchows and sequins.  Over the past few weeks, I have become a ski and snowboard team fanatic. 

Shaun White, Bode Miller, Torah Bright, Lindsey Vonn--these names didn't mean much to me prior to Vancouver, but the recent display of their shredding and slalom skills has caused me to sit up and take notice.  All of a sudden, terms like "Super G" and "Backside 180" have worked their way into my vocabulary.  I want to be able to do that McTwisty thing!!  (How much do you wanna bet that McDonalds will be calling Shaun for a sponsorship in the near future?  Well played, Flying Tomato.  Well played.)  Not only are these Olympians incredible athletes, but they all look like they are having so much fun while competing.  Maybe Hannah, Gretchen, and Kelly will just let me hang out with them sometime....polish their snowboards or something. 

Watching all of these competitions occur amid the wintery Canadian backdrop has really made me want to go skiing (and attempt snowboarding.)  We haven't done this since our trip to Jackson Hole last year, which is much too long of a hiatus.  I love skiing because it is such a great workout, but I hardly realize how many calories I'm burning since I'm having so much fun.  I usually end the day famished, and I wake up the same way.  It's a great excuse to have a hearty and carbo-licious breakfast before heading back out to the slopes.....perhaps a breakfast that includes these pancakes.  I enjoy coming up with unique twists on pancakes and waffles, many of which are inspired by my favorite varieties of muffins.  I've done banana-nut, sweet potato praline, and coconut pineapple versions, so I thought that I'd try something inspired by the flavors of a Morning Glory muffin:  apples, carrots, raisins, coconut, and pecans.

These pancakes are indeed hearty, but they are so chock-full of nutritious ingredients that they are healthy too.  Drizzle them with some pure maple syrup, and you've got a breakfast worthy of Olympic gold!  Here are a few extra tips for making these fruit and veggie-filled flapjacks:

• Instead of dicing the apples, you can shred them, but squeeze some of the juice out prior to adding them to the batter.  Otherwise the batter might contain too much liquid.  I tend to leave the apples unpeeled since peeling just creates an extra step.
• You can also omit the apples and use all carrots for a more "carrot cake" approach to these pancakes.
• If you don't have any buttermilk on hand, simply combine 1 cup of milk and 1 teaspoon of vinegar and let the mixture sit for 10 minutes.  Add this to the batter in place of buttermilk.
• Instead of topping the pancakes with maple syrup, try drizzling some warm orange blossom honey or sprinkling with powdered sugar.  They're also pretty great all by themselves!

Morning Glory Pancakes with Maple Cinnamon Butter

Serves 4-6

Ingredients:

1 1/2 cups whole wheat flour

1/2 cup chopped pecans, lightly toasted

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 teaspoons ground cinnamon, divided

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/3 cup dark brown sugar

1 cup buttermilk

2 large eggs

1 tablespoon canola oil

2 tablespoons maple syrup, divided

1 cup finely grated carrots

3/4 cup small-diced apples

1/2 cup shredded, sweetened coconut

1/2 cup golden raisins

3 tablespoons butter, softened

Additional maple syrup for serving

In a medium bowl, whisk together the flour, pecans, baking powder, salt, 1 teaspoon cinnamon, ginger, and cloves. 

In a separate bowl, whisk together the brown sugar, buttermilk, eggs, oil, and 1 tablespoon of the maple syrup.  Stir in the carrots, apples, coconut, and raisins.

Add the wet ingredients to the dry ingredients, mixing until just combined.

Heat a large, nonstick skillet over medium heat and spray evenly with nonstick baking spray. Using a 1/4 cup ice-cream scoop, drop batter onto the pan, flattening slightly with the back of a spatula. 

Cook the pancakes for 2-3 minutes, until small bubbles start to form on the top and the edges are cooked.  Flip the pancakes over and cook for 1-2 minutes longer, until the bottoms are lightly browned.  Repeat the process with the remaining batter.

In a small bowl, combine the remaining 1/4 teaspoon cinnamon, 1 tablespoon maple syrup, and 3 tablespoons butter.  Serve with the pancakes and additional pure maple syrup.

Almond Butter Banana-Nut Muffins

Whenever we return from a long vacation, it's always a chore to go through all of the mail that has accumulated in our absence.  I usually forget to stop the mail service in time, which I'm sure makes me very popular with the mail carrier as she attempts to stuff every last Pottery Barn and Williams-Sonoma catalog into the small rectangular space.  I'm not sure that it's really necessary for these companies to send me a new product listing every four days, but their marketing teams seem to think otherwise.

This time around, the mound of mail was especially large.  In addition to the last-minute pre-Christmas and the early-bird post-Christmas sales junk, we had stacks of bills, holiday cards, reminders from the dentist, and of course my huge pile of January magazine issues (my New Year's resolution to cut back on subscriptions hadn't yet begun.) 

Note to magazine editors:  "New Year, New You!" is no longer original or catchy.  Time to come up with a new slogan.

Because I have several new books lined up, all of which I am very eager to read, I made an effort to motor through all of these issues in just a few evenings.  One night, Eric glanced over at me as I skimmed Self magazine and asked, "What's that magazine about?"

"Girl stuff", I replied, figuring that would be a sufficient explanation.

Brief pause.  "What, like pillow fights?", he said.  (He wasn't kidding.)

And there you have it, my friends.  A real glance into the psyche of the red-blooded American male.  Yes Eric.  This is Self magazine's annual pillow fight issue.  Now go back to Mars.  It took me an extra hour to get to sleep that night, just because I kept giggling.

While there wasn't much magazine reporting on pillow fights (shocking, I know), there was of course plenty on the obligatory common theme of eating healthy and getting fit for the new year.  Here is what I ascertained from my reading: Quinoa is apparently the new couscous.  White tea is the new green tea.  Acai is the new pomegranate, although pomegranate is still acceptable with the culinarily hip.  It's hard to keep up.

One of the articles that I found discussed making homemade nut butters, which could replace peanut butter in most of your recipes.  Nuts like almonds and walnuts have been shown to possess multiple nutritional benefits, and they will also add unique flavors to your cookies, muffins, and smoothies.  The process of making the nut butters (recipe below) is fairly simple, and the result has a very fresh roasted and all-natural taste.  I decided to experiment with an almond butter banana nut muffin, hoping that the pureed banana would keep the muffins nice and moist.  The muffins turned out to be quite yummy---a bit on the dense side, but flavorful and sweet.  The almond flavor comes through more on the second day, so feel free to make these in advance.  Here are a few extra tips for making these nutritiously nutty muffins:

• Not a fan of almonds?  Try hazelnut, walnut, pecan, cashew, or peanut butter.  Simply replace the almonds in the almond butter recipe with your nut of choice, and do the same for the muffin recipe.
• If you want to add some extra flavor and texture to the recipe, mix in chocolate chips, dried cranberries, figs, dates, or golden raisins.
• The almond butter keeps best tightly covered and refrigerated.
• These muffins actually taste better (in my opinion) on the day after they are baked.  The flavors develop a little bit more, especially the almond butter flavor.  Store the muffins in an airtight container or in a zip-top plastic bag. 
• The muffins also freeze very well, which makes for great portion control.  Take a muffin out of the freezer an hour before you plan to enjoy it (or the night before.)  You can also rewarm the muffins directly from the freezer.  Place it in the oven during the preheating cycle for 350F degrees, and it should be ready when the oven reaches 350!

Almond Butter Banana-Nut Muffins

Makes 24 muffins or 2 large loaves

Ingredients:

4 large ripe bananas

2 cups whole wheat flour

1 cup flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1 teaspoon salt

1 cup almond butter (recipe follows)

1/3 cup safflower or canola oil

4 large eggs

1/3 cup golden brown sugar, packed

1/2 cup honey

2 teaspoons vanilla extract

1 1/4 cups sliced almonds, lightly toasted

Preheat the oven to 350F degrees.  Line two 12-cup muffin tins with paper liners (or spray two large loaf pans with nonstick baking spray.)  Place the bananas in the work bowl of a food processor and puree until smooth.

In a large bowl, whisk together the whole wheat flour, flour, baking powder, cinnamon, cardamom, and the salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat the almond butter with the oil at medium speed until well combined, about 2 minutes.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary.  Beat the mixture at medium speed for 2 minutes, and then beat in the brown sugar, honey, and the vanilla extract. 

With the mixer on low speed, add the dry ingredients in three additions, alternating with the banana puree, beginning and ending with the dry ingredients.  Do not over-mix.  Mix in the toasted almonds.

Divide the batter almond the muffin cups, filling just over halfway.  Bake until the muffins are golden brown and a toothpick inserted into the center emerges clean, 17-20 minutes.  Allow the muffins to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Almond Butter

Makes about 1 3/4 cups

2 cups blanched whole almonds, lightly toasted

1 teaspoon salt

3 tablespoons honey

2-3 tablespoons safflower or canola oil

In the work bowl of a food processor, process the almonds with the salt until finely ground.  Add the honey and 2 tablespoons of the oil and process until the mixture is creamy, adding more oil if necessary. 

Whole Grain English Muffins

I clearly remember the last time that I got the recommended full eight hours of sleep.  It was in October, 2000, and Eric and I were in Edinburgh, Scotland.  No, I'm not kidding.  It has been that long. I had just finished my first term at business school, during which time I probably slept a total of eight hours and lost about 12 pounds from stress (The Business School Diet!  Learn how impossible statistics problems and constant cold calling can have you back into your skinny jeans in just 6 weeks!) 

Since we were full-time students, we didn't have much money for the purpose of travel, but we had found a really good deal on a Virgin Atlantic flight to Heathrow, and Eric's friend was doing a semester of Law School in London, so we had a cheap place to stay.  Cheap, but crowded.  I never was able to figure out exactly how many people were living in that flat, but it seemed like every time that I walked down the hall I saw someone new.  They were probably wondering if I lived there too.  Thankfully, we left before anyone asked us for rent. 

So, between the red-eye flight from Washington D.C., when a toddler decided to use the space in front of us as his own personal jungle gym, and the flat, where someone was always up watching the snooker on the telly, I wasn't catching many much-needed z's.  Unfortunately, this meant that I stumbled my first few days through foggy London in an equally foggy trance.  I know that we saw some wonderful, historic landmarks.  I'm certain of this.  I just don't remember any of them. 

On our fourth day, realizing that the drizzle had no intention of stopping and that London was not the best place for those on a budget, we decided to take a train up to Edinburgh, Scotland.  Armed with my trusty DK travel guide, we selected lodging.  We also picked the train station that was least  compatible with our lodging, hiking halfway across town with our bags in tow (any hope of being mistaken for a local was long gone at this point.)  We finally checked in during the late afternoon.  The best thing about our room was that it had these really thick drapes that blocked out any light from the outside.  After an early supper, the last thing that I remember before falling asleep is Eric being completely engrossed in the snooker match on T.V.  Snooker seemed like it was always on T.V. in the U.K., no matter where we were. 

The next morning, I almost didn't believe my eyes when I awoke to a clock that said 11 a.m.  Wait.  Do they tell time differently in Scotland?  Is 11 really, like 6 or something?  There's no way that I slept for 15 hours.  Turns out, I did.  And I felt great.  Who would've thought that I needed to travel all the way to Scotland to get a good night's sleep?  

After my sleeping marathon, I was famished, and I really wanted a big Scottish breakfast.  That is, I wanted a big Scottish breakfast Julie-style: hold the haggis and black pudding, and bring on the stuff that I sort of recognize.  Even though the hotel was finishing up breakfast service, I think that I looked desperate and hungry enough for them to take pity on us.  To be honest, they could have probably served us Spaghetti-os, and I would have thought that it was the best meal ever, but we really did have a delicious, and hearty meal (those Scots love their carbs.)  One of the breads that we were served was just like the English muffins that I had been eating for years, complete with nooks and crannies, but it was denser, made with oats, seeds, and wheat.  I could tell that they were freshly made and toasted on the griddle.  Mmmmmmmm.  I could have easily put away half a dozen, smeared with creamy butter and preserves.  And I might have.  I don't recall.

Flipping through a recent issue of Martha Stewart Living, I found an English muffin recipe that resembled the ones that we had in Edinburgh.  Not only did it remind me that I need to go back to Edinburgh, because I am due for another good night's sleep, but it reminded me how much I loved those muffins.  As always, I made a few changes to Martha's recipe, but I was still happy with the results.  Eric used them for English muffin pizzas last night and declared that they "tasted much better than normal English muffins."  If that's not an endorsement, then I don't know what is.  Here are a few extra tips for making these marvelous multigrain muffins:

• The muffins can be stored at room temperature, sealed in plastic bags, for up to two days, or you can freeze them, tightly wrapped, for up to two weeks.
• You can easily play around with the flavors of these muffins.  Add some coarsely chopped raising or cranberries to the dough, or mix in some cinnamon.  You could also add some chopped nuts or seeds.
• Wheat germ may be substituted for wheat bran.  The caraway seeds may be omitted or replaced with another type of seed.
• For the rising process, I find that placing the bowl in a warm oven creates an ideal environment.  Heat the oven for just a few minutes and then turn it off just before placing the bowl inside.

Whole Grain English Muffins

Makes about 12

Ingredients:

2 1/4 teaspoons active dry yeast (one 1/4-ounce package)

2 tablespoons honey

2 teaspoons unsalted butter, melted and cooled

1/2 cup warm water (110-115 degrees)

1 3/4 cup flour

1 cup whole wheat flour

1/4 cup oats

1/4 cup wheat bran

2 tablespoons flax seeds

1 1/2 teaspoons salt

1 teaspoon caraway seeds

1/2 cup well shaken buttermilk

Oil for coating the bowl

Cornmeal

In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, honey, butter, and warm water; stir to mix.  Allow the yeast mixture to rest for 5 minutes or until it is foamy. 

In a large bowl, mix together the flour, whole wheat flour, oats, wheat bran, flax seeds, salt, and caraway seeds.  Add the flour mixture and the buttermilk to the yeast mixer and mix on low speed until combined.

Transfer the dough to a lightly floured work surface and knead until smooth, about 3 minutes.  Lightly oil the inner surface of a large bowl with oil and transfer the dough to the bowl, turning to coat.  Cover the bowl with plastic wrap.  Place the bowl in a warm, draft-free place, and allow the dough to rise until doubled in size, about 1 hour.

Turn the dough out onto a lightly floured surface and knead for 1 minute.  Line 2 baking sheets with parchment paper and sprinkle the parchment with cornmeal.  Roll the dough out into a 1/2-inch thick circle.  Using a 2 1/2 or 3-inch round cutter, cut out circles of the dough and place them on the baking sheets, spaced 1 1/2 inches apart.  Re-roll dough scraps and cut out more circles.  Cover the baking sheets with plastic wrap and allow the circles to rise in a warm, draft-free place for 20 minutes, until puffy.

Heat a large dry skillet over low heat.  Working in batches, cook the rounds of dough until they are golden brown and dry, about 7 minutes per side.  Let the muffins cool, and then split and toast. 

Grilled Corn and Tomato Bruschetta

Up until yesterday, I thought that Memorial Day weekend occurs next weekend, not this weekend.  Obviously, we don't have much planned--which is fine with me.  I'm not really a fan of packing up the car and hitting the road or jumping on a plane at the very same instant that every other family in America does the same thing.  All of a sudden, a three hour drive to the beach/mountains/national park turns into an eight hour stressed-out crawl.  By the time that you arrive at your destination, you have listened to your "special vacation mix CD" at least five times, you are sick and tired of your travel companions, and all that you can think about is your return trip home in two days (along with every other family in America.)  Attractions are more crowded.  Prices are inflated.  Sounds like a great vacation!  Piece of advice: STAY HOME. 

Now I know that this isn't an option for some people--those that have a special event to attend or a family member to visit--but for others, I have found off-holiday travel to be so much more enjoyable.  Fewer crowds+less travel hassles+lower costs=happy Julie.  Happy Julie=Happy Eric.  So you see?  It works out for all parties involved.

Even when we stay in Las Vegas over major holiday weekends, we tend to stick pretty close to home.  It seems like the entire state of California arrives on Friday night, judging from the stream of headlights coming from the west on I-15.  You can only imagine how crowded the Strip becomes, and normal activities like parking your car can take five times as long.  When we do go out, our strategy is to stick to the peripheral or "locals" restaurants, or we'll just staying home and grill.

This time of year in Las Vegas is perfect for grilling.  Although the temperatures occasionally reach triple digits during the day, the evenings are still bearable enough to stand over hot coals without feeling like you are inside of a furnace.  I came home from the grocery store yesterday armed with one of those really fresh, chewy La Brea whole wheat baguettes, fresh corn, and tomatoes.  My original idea was to serve everything separately, but I ended up putting them all together for this smoky bruschetta recipe.  This is an easy and healthy dish to serve for parties, and it makes quite a bit.  I was sooo glad that I had some left over for lunch today!  Here are a few extra tips for this simple summery snack:

• If the weather isn't right for outdoor grilling, you can certainly prepare this recipe indoors.  Grill the tomatoes and onion on an indoor grill-pan set over medium heat.  To "char" the corn, set it under your oven broiler, rotating occasionally, for about 10 minutes.
• The corn and tomato topping will keep for 3 days, covered and refrigerated.
• In addition to being a yummy topping for bruschetta, the topping can be used as a condiment for burgers, a filling for omelets, or use it in place of salsa to accompany tortilla chips.
• If you like a little bit of extra heat in your food, add a seeded and minced jalapeno to the topping.  You can also grill the jalapeno along with the other vegetables and then seed, mince, and add it to the bowl.

Grilled Corn and Tomato Bruschetta

Serves 8-10

Ingredients:

1 medium red onion, cut into 1/2-inch thick rings

2 ears sweet corn, husks removed

Olive oil

Salt and pepper

4 vine-ripened tomatoes

1 baguette, sliced on a diagonal

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 tablespoon lime juice

Heat a grill over medium heat.  Brush the onion slices and corn with the olive oil and season with salt and pepper.  Place the onions, corn, and tomatoes on the grill.  Grill until the onions and corn are charred and the tomato skins are blistered, 10-12 minutes. 

Transfer the vegetables to a foil-lined baking sheet at let cool.  Brush the baguette slices with olive oil and season with salt and pepper.  Grill the bread until slightly charred, about 2 minutes on each side. 

Core the tomatoes and cut them in half horizontally.  Spoon out the juices and seeds.  Coarsely chop the tomatoes and place them in a medium bowl.  Cut the corn kernels from the cobs, and add them to the tomatoes.  Chop the onion, and add it to the tomatoes.  Mix in the garlic, paprika, cumin, and lime juice.  Season with salt and pepper, and serve with the grilled baguette slices.

Herbed Spring Pea Soup

This is one of those situations where the phrase "you can't judge a book by its cover" definitely applies.  I tried--boy did I try--to make this soup look as tempting and appetizing as a buttercream-topped cupcake, but in the end I just gave up.  I mean, these are peas that we're dealing with after all.  Pureed peas for that matter.  I doubt that even Patrick Demarchelier, despite his photographic prowess, would be able to accomplish such a task.  Certain recipes just don't lend themselves to cover-of-the-cookbook photos, and pea soup is one of them.

That being said, you're just going to have to trust me when I tell you that what this soup lacks in beauty, it 100% makes up for in healthy springtime deliciousness.  As the weather warms up, many people file their soup recipes as "un-usable" until late September.  That mindset doesn't work for me--I am a soup fanatic, and I always have at least one kind of homemade soup hanging out in the fridge.  Soup is filling, healthy, and it's the perfect light supper.  Preparing soup is also a great way to use up leftover vegetables and herbs.  Seeing as I live in the middle of the desert, where summertime temps reach 115 (and remain there for what seems like and eternity), I love to create soups that can be served hot or cold.  Although I make a mean gazpacho, I'm trying to expand my selection of spring and summer soups (say that ten times fast).  This was my first attempt at pea soup, and I have to say, I'm pretty darn pleased with myself.

I really would have loved to use fresh peas for this recipe, as I know that they would have taken this soup to the next level, but that's simply not an option here (don't get me started on another one of my Las Vegas produce selection rants.)  If you have the luxury of fresh spring peas, I hate you by all means, use them.  I have always loved sweet peas, but I have never tried them as a soup.  In my version, they are paired with a variety of herbs, sauteed onions, and a splash of white wine.  This recipe is low in both fat and calories, but the flavors are so satisfying that you won't feel deprived.  This is the perfect soup to mop up with some fresh artisanal bread.  After just one bite, this ugly ducking definitely turns into a swan!  Here are a few extra tips for making this healthy herb-alicious soup: 

• If you do not have an immersion blender, you can puree the soup by transferring it in batches to a regular blender.  I bought my immersion blender about 6 years ago for less than $20, and it is still going strong.  It makes my life so much easier when it comes to pureeing soups, sauces, and dressings, so I definitely recommend adding one to your kitchen equipment!
• I just opted for using dried herbs in this recipe, as that is what I happened to have in supply.  Feel free to improvise with fresh herbs too, about 3 tablespoons total.  Fresh tarragon, thyme,flat-leaf parsley, mint, or rosemary would all make excellent additions.
• Herbes de Provence is one of my favorite ingredients to add to a recipe--it's like getting 4 or 5 ingredients for the price of 1.  Although the herb combinations can vary, my jar is a mixture of fennel, lavender, thyme, and basil.  In the regular grocery store, Herbes de Provence can be expensive, but find it in a warehouse club or restaurant supply store, and it is MUCH cheaper!
• This soup is wonderful served cold or hot.
• If you want to make this vegetarian, just substitute vegetable stock for chicken broth. 

Herbed Spring Pea Soup

Serves 6

Ingredients:

2 tablespoons olive oil

2 cups sliced sweet onions (such as Vidalia)

4 cloves garlic, minces

1 teaspoon Herbes de Provence

1 teaspoon sea salt

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper (optional)

1/4 cup dry white wine

32 ounces frozen petite peas

4 cups low-sodium chicken broth

Plain yogurt, optional

In large saucepan, heat the olive oil over medium-high heat.  Add the onions and garlic and saute until tender, about 5 minutes.  Add the Herbes de Provence, salt, thyme, pepper, and crushed red pepper.  Continue to saute the mixture until the onions are golden, about 5 minutes more.

Add the wine to the sauce pan, and allow it to reduce and evaporate, stirring occasionally.  Add the peas and the chicken broth to the saucepan and bring the mixture to a boil.  Reduce the heat to medium and simmer for 7 minutes, until the peas are tender.

Using and immersion blender, puree the mixture until it is completely smooth.  Return the mixture to a simmer, and thin it with additional broth if desired.  Season with salt and pepper and serve garnished with a dollop of yogurt, if desired. 

Spa-licious Dinner Rolls and a Great Healthy Giveaway!

I am a tough critic when it comes to granola bars.  In my opinion, most of the varieties on the market tend to fall short on the healthy snack/meal replacement scale.  Oh, and just to clarify, I have a hard time looking at any granola bars as meal replacements, no matter what their nutritional make-up may be.  It just doesn't make sense as someone who likes to sit down and enjoy my meals with utensils.  Even if I am in a hurry and need to grab a bar on the way out the door, I still think of it as more of a snack to hold me over--just my two cents.

The main problem with most granola bars is that what you see is definitely not what you get.  The package boasts a photo of an appetizing, generously-sized, delectable treat, but when you take off the wrapper you are left with a two-bite (at best), overly-sweet morsel.  That's supposed to keep me going until dinner?  Another problem is that the nutritional content is often lacking---a gram of fiber here, a bit of protein there, and waaayy too much sugar.  Chances are good that you'll be hungry again before you've even had a chance to throw away the wrapper.

Julie, this is all fascinating, but you mentioned something about a giveaway?  Any chance that you will touch on that in the next paragraph or two?  Oh right--the giveaway.  Sorry.  Well, speaking of granola bars (nice transition, huh?), the nice folks at Fiber One have provided me with the opportunity to give away three wonderful "chocolate spa" themed gift baskets to my readers.  The basket includes a chocolate-scented candle, bar of soap, and lotion along with a tin of bath salts and a terry-covered bath pillow (I am loving the bath pillow.)  Also included in the baskets is a box of Fiber One's new chewy Chocolate Mocha flavored bars. 

I have been a fan of Fiber One cereal for years (and no, I'm not just saying that).  I love that it is really low in calories while being very high in fiber (translation:filling), and it actually tastes good.  It almost has a less-sweet graham cracker taste to it, and I've even used it as an ingredient in muffins.  When I'm looking for a snack, whether in the afternoon or evening, I am usually looking for something that will keep me full but also satisfies my sweet tooth.  These bars would suit both purposes.  With a whopping 9 grams of fiber per bar (that's 35% of what you need each day) this 140 calorie, generously sized treat will keep you full.  The bars are drizzled with chocolate and dotted with mini chips, and they have a not-too-sweet mocha undertone. 

Sooooo......how would one go about getting these aforementioned gift baskets?  Sorry again.  I tend to ramble sometime.  Just leave a comment, preferably a nice one.  Stuck?  Here are a few suggestions that you can feel free to use:

1. Hi Julie.  Long time reader, first time commenter.  Love the blog.  Please enter me into your gift basket drawing.
2. Fiber One Chocolate Mocha Bars rock!!  (sorry, this won't get you extra credit)
3. Ummmm.... maybe next time you could give us the contest details at the beginning of your post.  I only have so much time to read.  Please enter my name.

One week from today I will put all of the names in a hat and draw out three.  Each of the lucky winners will be sent a basket---hooray!!

In the meantime, to keep with the spa and healthy theme, here is a recipe for some of my all-time favorite dinner rolls. Because I will never be the girl who successfully gave up carbs (I love bread too much), I like to try to make my bread as nutritious as possible.  These rolls incorporate whole wheat flour and bulgur, which add fiber and a slightly chewy texture.  The seeds and salt are a nice flavor and texture touch, although it looks like I went a bit overboard with the salt in this batch.  These rolls are really easy to make and are a true crowd pleaser.  Here are a few extra tips for these healthy whole-grain rolls:

• The maple syrup can be replaced with honey.  I just always have more maple syrup than honey around the house, so that is what I tend to use.
• Bulgur, also called bulgur wheat, is a grain that is commonly found in tabbouleh, a Middle Eastern salad.  You can usually find bulgur in the health foods section of your grocery store or in the bulk bins in placed like Whole Foods.
• When setting the dough aside to rise, I like to use an oven that has been preheated for about 1 minute and then shut off.  This provides a warm, but not hot, environment in which the dough can rise.  My kitchen is always too cold for this purpose.
• These rolls can also be formed into pull-apart rolls.  Spray two 9-inch round cake pans with non-stick cooking spray and equally space the rolls in the pans (12 to a pan.)  Cover with plastic wrap and let the rolls rise for 20-25 minutes, and then bake 20-25 minutes per the directions below. 
• Once baked, the rolls can be tightly wrapped and frozen for up to two weeks.

Spa-licious Dinner Rolls 

Makes about 24 rolls

Ingredients:

1/2 cup bulgur

2 1/4 teaspoons active dry yeast (one 1/4-ounce package)

1 cup low-fat milk, warmed to 110-115F degrees

1/3 cup pure maple syrup, room temperature

2 large eggs, room temperature

1/2 cup oats

2 cups whole wheat flour

5 teaspoons kosher salt, divided

1 teaspoon ground black pepper

2-3 cups flour

2 tablespoons olive oil

1/4 cup mixed seeds, such as poppy, sesame, fennel, or caraway

Place the bulgur and 2 cups of water in a medium saucepan.  Bring the mixture to a boil over medium-high heat.  Reduce the heat and simmer until all of the water has been absorbed, about 20 minutes.  Set the bulgur aside and let it cool.

In the bowl of an electric mixer fitter with the dough hook, combine the yeast, milk, and maple syrup.  Set the mixture aside until foamy, about 10 minutes.  Add the eggs, oats, whole wheat flour, pepper, 2 teaspoons salt, and cooled bulgur to the milk mixture on low speed.  Slowly add the regular flour to the mixture until you have a soft, slightly sticky dough.  Mix the dough on medium-low speed until it springs back when pressed with a finger, 2-3 minutes.  Place the dough in a lightly oiled bowl, turning to coat; cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Line 2 baking sheets with parchment paper.  Divide the dough into 24 equally-sized pieces and roll each piece into a ball.  Place the balls of dough on the baking sheets, spacing 2 inches apart.  Brush the tops of the rolls with the olive oil, cover with plastic wrap, and let rise until doubled in size, 20-25 minutes.

Preheat the oven to 375F degrees.  Sprinkle the tops of the rolls with the mixed seeds and remaining tablespoon of kosher salt.  Bake the rolls until they are dark golden brown, 20-25 minutes.  Transfer the rolls to a wire rack to cool.  Serve warm or room temperature. 

Chickpea and Caramelized Butternut Squash Salad with Goat Cheese

Pancakes, cookies, and cannoli--oh my!  I have really been on a caloric blogging kick lately, haven't I?  It's just that sweets and treats are so darn fun to make, not to mention that fact that they photograph beautifully.  Well for today's post, in honor of those of you who have courageously given up sugar for Lent, I am offering up a something nutritious, light, and healthy.  I can't make any promises about my next post though.

Despite what my dessert-heavy blog archives might lead one to believe, I have always maintained a very healthy diet.  I also try to work out every day.  Lately I have noticed that my workouts have not been as effective as they used to be.  Being a creature of habit, the problem is that I tend to do the very same treadmill workout every single day.  Consequently, my muscles have gotten used to this lack of variety, and they have become bored.

So this morning I decided to shake up my exercise routine by attending a class that my friend teaches called "Body Pump."  (should be called "Body Torture." ) This class is designed to work all of your core muscle groups by doing a series of movements while holding either lightly weighted bars or weights.  You work on one muscle group per song, and you do the movements over and over again for the entire song.  We're talking 100 squats, 80 lunges, 75 curls......you get the picture.  Sheesh!  Some of those songs just seemed to go on and on and on.  I mean how many times do we really need to hear the chorus?  Oh, and those "lightly weighted" bars that I previously referred to?  I felt like I was lifting a small car by the end of the songs.  I. Am. Sore.  And I will likely be even more sore tomorrow.  But it's a good sore, and you can bet my Body Pumped booty that I am going to go back for more.  I highly recommend it for anyone who is up for an, um, adventure.  The classes are taught at gyms nationwide.

Feeling extra-healthy and energetic post-workout, I was inspired to create something on the lighter side for lunch.  As cliched as it may sound, I really did put this together from ingredients that I found after rummaging around my fridge and pantry.  Roasting vegetable is my favorite method of preparation because it helps to bring out their natural sweetness.  From the butternut squash to the chickpeas to the peppers, this salad is rich in Superfoods, and it makes for a filling dish.  The goat cheese adds a creamy-tangy aspect, and the sweet and spicy dressing brings it all together beautifully.  Here are a few extra tips for making this cheery colorful chickpea salad:

• Instead of using butternut squash, you can use peeled cubed sweet potatoes, golden beets, or acorn squash.  The sweet potatoes might require a bit more roasting time.
• The chickpeas cans be replaced by black-eyed peas or your preferred type of bean.  You could also do a combination of a few different beans.
• The easiest way to peel a butternut squash is with a carrot peeler.  Paring knives tend to cut away too much of the vegetable's flesh.  Cut off a bit of the end of the squash so that you can stand it up as you peel.
• This salad is best eaten within a few hours of preparation, but it will keep in the refrigerator, tightly covered, for 2 days.  Enjoy the salad chilled or at room temperature. 

Chickpea Salad with Caramelized Butternut Squash and Goat Cheese

For the Spicy Maple Vinaigrette

1/3 cup cider vinegar

3 tablespoons pure maple syrup

Zest and juice of one orange

1 teaspoon crushed red pepper flakes

Salt and pepper

1/2 cup extra-virgin olive oil

For the Salad

1 butternut squash, peeled, seeded, and cubed

2 tablespoons olive oil

Salt and pepper

2 cups drained and rinsed canned chickpeas

1 large red bell pepper, cored, seeded, and diced

1 jalapeno pepper, cored, seeded, and diced

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup soft goat cheese, crumbled

Prepare the vinaigrette: In a medium bowl, whisk together the vinegar, maple syrup, orange zest and juice, and red pepper flakes.  Season the mixture with salt and pepper.  Add the olive oil in a slow, steady stream, whisking constantly until well incorporated.

Preheat the oven to 400F degrees.  Line a baking sheet with foil or parchment.  Toss the cubed squash with the olive oil and scatter on the baking sheet.  Season with salt and pepper.  Roast the cubes for 25-30 minutes, until the squash is lightly caramelized and tender, stirring the squash periodically so that the cubes brown evenly.

Carefully scrape the warm squash into a large mixing bowl.  Add the chickpeas, bell pepper, jalapeno pepper, thyme, and parsley.  Toss the mixture with 1/2 cup of the vinaigrette and season with salt and pepper.  Sprinkle the salad with the crumbled goat cheese and serve!

Whole Wheat Blueberry-Banana Muffins

"The average person's need for sleep is approximately five more minutes"

                                -Anonymous

Dogs are definitely creatures of habit.  Case in point: During the work week, Eric and I usually rise around 5:15.  I head downstairs to make coffee (I am one of those people who cannot start my day without a really strong cuppa Joe), while Eric gets showered, dressed, etc.  Before Eric leaves for work, the dogs know that they get a walk, albeit a short one, but I'm fairly certain that to them a walk is a walk.  I'd walk them, but the two dogs put together weigh more than I do, and there is a strong chance that my shoulder would be dislocated in the process. 

This walk is pretty much the highpoint of Cameron and Fenway's day, after which they tend to fall asleep in various positions and locations around the house, only rising when I take a work break to fix some lunch (there's always a good chance that mommy will toss them a treat after all.)  When the weekend rolls around and Eric and I unrealistically hope for a few extra minutes of sleep, it becomes very clear just how important these morning walks are.  It also becomes clear that dogs cannot tell the difference between weekdays and weekends.  

The routine usually starts with a wet nose or breathing up against my face, which causes me to open my eyes (bad move.)  Once the eyes are open, Cameron, the older and wiser of the two, starts doing everything in her power to make it impossible for us to sleep any longer.  This ranges from brawling with Fenway, usually on top of the bed, to actually grabbing the sheets in her mouth and pulling them away from us--yes, she's talented.   All that is going through her mind is "time for a walk, time for a walk, time for a walk!"  Believe me, the dogs could care less about allowing us to get our 8 hours.

This recurring shortage of sleep has caused Eric and I to start hitting the snooze button several times on weekday mornings, something that I never used to do.  As a result, Eric is usually in a big hurry to get out the door on time.  I have been on this "it's important to eat something for breakfast" kick lately, after reading several reports about men skipping breakfast correlating to a higher risk for heart attacks.   I've always been a breakfast eater, but Eric eats it maybe twice a week, so I've been trying to hand him something that he can eat on-the-go or at the office each morning.  These healthy muffins should fit the bill.  They are full of nutritious ingredients: bananas, blueberries, oats, and whole wheat flour, and they are lightly sweet with maple syrup.  Providing that they don't get smushed in his brief case and forgotten about, these muffins should help to get his metabolism going, and they're darn good too.  Here are my extra tips for making these wholesome moist muffins:

• When a recipe calls for mashed bananas, such as this one, I like to puree the bananas in the work bowl of a food processor.  For me, this always achieves that smoothest results, incorporating the banana flavor throughout the batter.
• You may use frozen blueberries for this recipe; however, be extra gentle when folding them into the batter, as you don't want to end up with blue muffins.
• If you do not have any maple syrup on hand, feel free to replace the syrup with honey.  Do NOT replace it with imitation maple syrup!
• These muffins are quite dense, and the batter will not rise much, so be sure to fill the muffin tins at least 3/4 full.
• Baked muffins can be stored at room temperature, covered, for up to 3 days.  Muffins can also be sealed in a bag and frozen for up to 2 weeks.  The batter can be prepared 1 day in advance, covered, and refrigerated.  Fold in the blueberries just prior to baking. 

Whole Wheat Blueberry-Banana Muffins

Makes about 1 dozen muffins

Ingredients:

1 1/4 cups whole wheat flour

3/4 cup rolled oats

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 cup pure maple syrup

1/2 cup safflower oil

3 medium ripe bananas, mashed

2 teaspoons vanilla extract

1 cup fresh blueberries

1/2 cup sliced almonds (optional)

Preheat the oven to 350F degrees.  Line 12 muffin cups with paper liners or spray them with non-stick baking spray.

In a large bowl, whisk together the whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt.  In a medium bowl, whisk together the maple syrup, oil, bananas, and vanilla.  Add the wet ingredients to the dry ingredients, mixing until the ingredients are just combined.  Gently fold the blueberries and almonds (if using) into the batter.

Divide the batter among the muffin tins, filling about 3/4 full.  Bake the muffins for 25-30 minutes, until a toothpick inserted into the center emerges clean.  Let the muffins cool on a wire rack and serve.

Ultimate Recipe Showdown (oh, and yummy Carrot Muffins!)

I have been a fan of The Food Network for as long as I can remember.  I recall first learning about the now ubiquitous chipotles (a.k.a spicy raisins) from Hot Off the Grill with Bobby Flay!  Sara Moulton taught me how to properly dice an onion, and watching shows like Food Finds and Sweet Dreams (oh, how I miss Gale Gand!) made my time on the treadmill fly by in a flash.  The Food Network is usually on when I am working in the kitchen, and I think that I even heard Eric say "E-V-O-O" the other night.  You get the idea.

I have mentioned a few times in the past that I started entering recipe contests a little over a year ago for fun.  I had seen a few of the challenges that were aired on The Food Network, but I had no idea how many of these contests and cook-offs actually exist.  There is even a website, Cooking Contest Central, solely dedicated to recipe and food-related competitions.  After my first win, for which I just casually entered a few recipes with no expectations, I was hooked.  I had been bitten by the "contesting" bug, and there was no turning back. 

Last spring, The Food Network starting calling for entries for Ultimate Recipe Showdown 2, a televised cook-off during which contestants would compete against each other by preparing their original recipes in various categories.  I had watched the first season of URS, which I had learned about too late to enter (darn!), so I didn't need to think twice about submitting some recipes for season number two.  Some ended up being many. Dozens.  I really wanted to be chosen for this competition.  I really wanted to compete on The Food Network.

Well, long story short, the recipe Gods must have been looking down on me as I toiled away in the kitchen.  During the summer, I received notification that I had been chosen as one of four contestants to compete in the Ultimate Recipe Showdown: Cakes competition (insert excited scream here)!  Food Network would fly Eric and I to New York in September, and I would be competing at the Food Network studios (insert second scream!)

For me, visiting the Food Network studios was like going to Disneyland.  I practically skipped through the halls.  I was able to spend some time in the test kitchens, and I even saw a few familiar faces while I was there.  I truly, truly, didn't want to leave (but I thought that clinging to the door probably wouldn't be the best way for them to remember me.) 

Although I can't really reveal very much about my experience with the actual competition, I will say that I had a wonderful time, and I made some fantastic new friends.  I also have a whole new appreciation for the amount of work that goes into producing a show like this.  Guy Fieri, of Diners, Drive-Ins, and Dives fame, was the host, and I found him to be so down-to-earth and friendly, not to mention charismatic and lightning-quick with his come-backs.  I plan to try out next year too.  Boy, would I love to go back (even if they just let me hang around The Food Network for a few days....)

The episode that I appear in airs one week from today, January 18th, at 9 p.m.  Here is a small promotion video that the Food Network put on their site. Tonight, I believe that the Burgers episode is airing, and last week, they showed Comfort Foods, during which my friend Michaela prepared the most fantastic looking fritters.  After my episode, they will air Hot and Spicy, Desserts, and Hometown Favorites.  The winners get a nice check, and their recipe will appear on the T.G.I. Fridays menu nationwide for a limited time.  Not a bad gig, huh?     

So, I didn't want to just go on and on about myself without at least providing you with a recipe at the end of this post.  This is another "preparing for my parents" creation, as they both enjoy homemade muffins.  I've made many variations of carrot cake and carrot muffins over the years, but they have always been other peoples' recipes.  A recipe of my own was long overdue.  The one that I finally came up with draws from my favorite aspects of the other recipes, but I tried to make my version a bit healthier by incorporating whole wheat flour and by replacing some of the oil with grated apples.  These muffins are not overly sweet, and they have a nice, almost chewy texture from the inclusion of coconut and golden raisins.  Pecans add a toasty crunch.  Here are a few extra tips for making these slightly sweet and healthy treats:

• Grating carrots and apples on a box grater can be a bit of a chore.  If you have a food processor with a grating disk, use it.  This is a major time saver, and you can grate both the carrots and the apple in one batch.
• When I add apples to a muffin or bread recipe, I tend to keep the peel on, but feel free to peel the apples before grating them.
• Depending on how sweet you like your muffins, you can use sweetened or unsweetened flake coconut.  I found that the addition of the apples, carrots, and sugar makes the muffins sweet enough, so I opted for the unsweetened coconut.
• This recipe makes quite a few muffins.  Seal some in sip-top bags and freeze them for up to two weeks.  Take one out in the morning (or the night before) to defrost for an easy and portable breakfast.
• I like to use safflower oil in my recipes because it has a neutral flavor, but you can certainly use canola, sunflower, or vegetable oil instead.

Carrot, Apple, and Pecan Muffins

Makes about 24

Ingredients:

1 1/2 cups flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2/3 cup light brown sugar, packed

2/3 cup sugar

4 large eggs

1 cup safflower oil

2 teaspoons vanilla extract

3/4 pound carrots, peeled and finely grated

1 large apple (about 8 ounces), cored and grated

1/2 cup flake coconut

1/2 cup golden raisins

3/4 cup chopped pecans, lightly toasted

Preheat the oven to 375F degrees.  Line 24 muffin cups with paper liners.  In a large bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars with the eggs at medium speed until well combined, 2-3 minutes.  Mix in the safflower oil and the vanilla. 

Stir the carrots, apples, coconut, and raisins into the wet ingredients until thoroughly incorporated.  Stir in the pecans.  Add the dry ingredients to the wet ingredients, mixing until just combined. 

Spoon the batter into the muffin cups, filling them almost to the top.  Bake the muffins for 18 minutes, until a toothpick inserted into the center emerges clean.  Cool the muffins for 5 minutes in the pans and then transfer to a wire rack to cool completely (or serve them warm!)

Lovely Meyer Lemon Tuiles

The people in my household (translation: Eric and I) are really fond of a vast variety of food.  That pretty much goes without saying.  When it comes to food preferences, however, the two of have distinctly different profiles.  I like my steak cooked medium-rare, while I cringe when he orders his medium well.  He likes a salad topped with blue cheese, but I opt for vinaigrette.  Eric is to Cheerios as Julie is to Flax Plus.  Yes, I know that their marketers need to work on the name, but it's still my favorite cereal.

Another difference between our palates is that I need to have at least a little something sweet after dinner, or the meal is just not complete.  Ladies, I don't think that I'm alone here.  Eric's sweet tooth, on the other hand, only shows up on occasion.  During this time, he will buy a half-gallon of Breyer's Mint Chocolate Chip ice cream, eat one very large bowl, and then leave it in the freezer to grow ice crystals.  Six months later, when he asks "Hey, where did that ice cream that I put in the freezer go?", he always seems surprised that I had to throw it out.

Now, when I say that I need a "little something sweet" after dinner, I mean just that--something little.  I've never been one to order dessert at a restaurant, because I'll only take one bite and the rest would go to waste.  Isn't it fantastic when you are at a restaurant and don't order dessert, but they still bring you a plate of small pastries or petit fours along with the check?  That trend must have been invented like a woman who, like myself, just wanted a little something sweet.

Sometimes, if you order coffee or tea after dinner, it will arrive with a delicate rolled cookie, or tuile, on the side of the plate.  You can either dip it into your frothy cappuccino or eat it on its own.  Either way, it is the perfect way to satisfy a sweet craving and end a meal.  This version was inspired by the (still) huge collection of Meyer lemons that my tree produced this year.  I cannot go through them quickly enough.  So, if any of you live near me and need some lemons.....  They are very easy to make, but they seem quite fancy.  Serve them with sorbet for a more complete dessert!  Here are my extra tips for making these light and citrusy cookies:

• The finished tuiles will keep, layered between waxed or parchment paper and covered, for 4 days.
• If you don't have Meyer lemons, then by all means use regular lemons.  You can also use a combination of lemons and oranges as well as lemon zest and orange zest.
• The cookie batter can be refrigerated for up to one week.  You can make the cookies on an as-needed basis throughout the week, so that they are always fresh!
• I find that the easiest way to form the circles of batter on the parchment paper is to trace 3-inch circles on one side of the paper with dark ink.  Flip the paper over prior to spreading the batter so that you can still see the outline, but the ink will not get onto the cookies.
• If you don't want to roll the tuiles into tubes, an alternative is to drape the pliable cookies over a rolling pin or a wine bottle, creating curved shapes. 

Lovely Meyer Lemon Tuiles

Makes about 26

Ingredients:

1/2 cup sugar

1/3 cup flour

1/8 teaspoon salt

1/4 cup fresh Meyer lemon juice

4 tablespoons unsalted butter, melted

2 teaspoons finely grated Meyer lemon zest

In the bowl of an electric mixer fitted with the paddle attachment, mix the sugar, flour, and salt on low speed.  Add the lemon juice, and beat until combined.  Slowly pour in the butter and increase the speed to medium.  Add the lemon zest, and beat until well combined.  Transfer the batter to a container, cover, and refrigerate for 6 hours or overnight.

Preheat the oven to 350F degrees.  Spoon 1 generous teaspoon of the batter onto a parchment-lined baking sheet for each cookie, spacing the mounds at least 2 inches apart.  Using a small offset spatula or butter knife, spread the mounds into 3-inch circles.

Bake the cookies until they are evenly light golden, 9-11 minutes.  Let the cookies cool on the baking sheet for 1 minute and then, working quickly, flip the cookies over so that their smooth sides are facing up.  Roll each cookie around the handle of a wooden spoon and let stand until hardened.  If the cookies become to difficult to roll, return them to the oven until they are flexible.  Repeat the process with the remaining batter.