Blueberry Jam without added Pectin and a Blueberry Jam Crumb Cake

When Life Gives You Berries!

Blueberry Jam without added pectin Recipe
4 cups wild blueberries
4 cups sugar

Place berries in a medium nonreactive saucepan and crush to release their juices. Add sugar and bring to a boil while stirring constantly. Continue to boil (and stir) until mixture thickens. Use a candy thermometer and heat to exactly 220F (about 5 minutes).

Remove jam from heat and skim off foam. Ladle into desired storage container (small canning jars are ideal), leaving about 1/4" head space. Jam will continue to thicken and set at it cools.

The temperature method works every time, but if you don't have a thermometer or would just like to be extra certain you can test the jam by dipping a cool metal spoon into the boiling jam mixture. Raise the spoon about 8 inches above the pan (out of the steam). Turn the spoon so the liquid runs off the side. The jam is done when the syrup forms two separate drops that flow together and hang off the edge of the spoon. If that doesn't make sense, there's a diagram here from the National Center for Home Preservation.

Blueberry Jam Crumb Cake Recipe
For cake
1 cup all-purpose flour
1/2 cup sugar
1.5 tsp baking powder
1/4 tsp salt

6 Tbsp butter or coconut oil, softened
1/2 cup whole milk or buttermilk
1 large egg
1/2 cup blueberry jam

For crumb topping
6 Tbsp butter, softened
1/2 cup turbinado sugar
3/4 tsp freshly ground cinnamon
1/8 tsp salt
1 cup plus 2 Tbsp all-purpose flour

For the cake:
Preheat oven to 400F. Butter an 8-inch square or round cake pan if it's not silicone.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, beat together butter, milk, and egg, then stir in the flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.

For the crumb topping:
Cream together butter, sugar, cinnamon, and salt until smooth. Stir in flour, then pinch with fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

Bake about 25 minutes, until bamboo skewer inserted in center comes out clean. Cool in pan on a rack 5 minutes.

Pecan Blondies

Crunchy on the outside and chewy on the inside. This is one awesome giant cookie!!

Pecan Blondie Recipe

1 cup pecans
1/2 cup butter, softened
1 cup sugar
1 tsp molassas
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg
1 cup unbleached a-p flour
t tsp baking powder
1/2 cup chocolate chips (to make your own, freeze a good quality chocolate bar and break into pieces with a sharp knife)

Preheat oven to 350 F. Toast pecans for 5 minutes, until quite fragrant. Remove from oven and cool.

In a medium bowl cream together butter and sugar; stir it remaining ingredients in the order listed until just blended. Lastly fold in cooled pecans.

Turn batter into a 10" tart pan. Cover with a piece of parchment and use hands to spread dough to evenly cover bottom of pan. Remove parchment and bake for 30 minutes until it starts to pull away from the sides of the pan. Remove from oven and cool.

Serve slightly warm with a scoop of vanilla ice cream or allow to cool completely and store in an airtight container.

Berry Good Granola Bars

Berry Granola Bars Recipe

2 cups thick cut rolled oats
1/2 cup raw sunflower seeds
1 cup slivered almonds
1/2 cup wheat germ

1/2 cup honey
1/4 cup sucanat
1/4 tsp molasses
2 Tbsp butter
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups dried berries (i.e. gogi berries, cherries, blueberries)

Butter an 8x8 baking dish if it isn't silicone. Preheat oven to 350 F.

Spread oats, sunflower seeds, almonds, and wheat germ onto a baking sheet. Place in the oven for 15 minutes, stirring occasionally.

In the meantime, combine the honey, sucanat, molasses, butter, vanilla and salt in a medium saucepan and warm over medium heat until butter has melted and the sucanat has completely dissolved.

Once the oat mixture is done, remove from oven and reduce heat to 300 F. Add oat mixture to the pan with the syrup mixture, add dried fruit; stir to combine. Spoon mixture into prepared baking dish and press down to evenly distribute; bake for 25 minutes.

Remove from the oven and cool completely. They fall apart if you get impatient and cut them too soon. Cut into desired sized portions and store in an airtight container.

Basil Pineapple Carpaccio for Two

Basil Pineapple Carpaccio with Kiwis Coulis Recipe

1 cup water
1 cup sugar
3/4 cup (packed) basil sprigs
1 pineapple, peeled, cut crosswise into 1/8 to 1/4 thick slices
3 kiwis, peeled
1 pint mango sorbet
1/4 cup thinly sliced basil leaves

Heat water and sugar until all the sugar is dissolved. Turn off heat; add basil sprigs. Let stand until cool. Cover and chill for at least 4 hours. Remove basil sprigs.

Meanwhile, ararnge pineapple slices in a large shallow dish. Pour basil syrup over pineapple, covering completely. Let stand at room temperature 4 hours, turning pineapple occasionally. Puree kiwis in blender. Cover and chill until ready to use.

To serve, arrange desired amount of pineapple slices on a plate. Top with sorbet. Garnish with kiwi puree and chopped basil.

Homemade Baking Powder

How many times when baking do you reach in the cabinet and think, "OK, was I looking for baking powder, soda or both? Ever wonder why it's one or the other or a combination?

Baking powders use an acid and base, which, when combined with a liquid, form bubbles that cause baked goods to rise. If there is already an acid in the recipe such as buttermilk or yogurt, you only need to add the base (baking soda) to get the bubbles. Simple enough.

Why do some recipes call for aluminum free baking powder? Because some commercial powders use an aluminum salt for the acid and it can give an unpleasant metallic taste to the finished product.

Is baking powder perishable? Yes. It can react with ambient moisture in the container and, therefore, have no bubbles to your fluff up your baking. Some commercial powders add cornstarch in an attempt to slow this process. To test your baking powder add 1 tsp to ½ cup hot water. If it doesn't bubble, it won't work to leaven your baked goods so it's time for a fresh batch. It's super simple to make your own.

Homemade Baking Powder Recipe
(makes about 1/2 cup)

1/4 cup cream of tartar
2 Tbsp baking soda

Sift together and store in an airtight container for up to a month. If it clumps, simply re-sift prior to use.
If you prefer not to make a whole batch, use 5/8 tsp cream of tartar and 1/4 tsp baking soda for each tsp of baking powder called for in a recipe. You could alternatively replace 1 tsp of commercial baking powder with 1/4 tsp baking soda in the dry ingredients and 1/2 cup buttermilk, yogurt or soured milk in the wet ingredients; decrease another liquid in the recipe by 1/2 cup. Or add 1/4 tsp baking soda to the dry ingredients and 1/4 cup molasses in the wet ingredients; decrease another liquid in the recipe by 2 Tbsp.

For more about baking powder, see the related How Stuff Works article.

Simply Sublime Chicken Pie

Chicken pot pie is so fun to make because there are so many variables to play with; from the ingredients to the presentation there are lots of options.

For presentation, my favorite is a cast iron pan. It stays nice and hot and I just love the way it looks on the table. Individual servings in ramekins or big ceramic coffee mugs are also fun and add an elegant touch when serving guests.

I made this one over two days, preparing the pastry, chicken and stock the day before. But it would be easy to cut the prep time by using already prepared chicken, stock and pastry crust.

The best part about making your own pastry for this pie is that the addition of Neufchatel cheese makes it taste just like a flaky cheese cracker and along with the red pepper, hot sauce and lemon in the filling it generates a perfectly balanced mouth feel.

If you're just learning how or still perfecting your pie crust technique, I've been very specific in the directions about preparing the dough so you should be able to follow it. There are some great photos of what each step will look like on Beyond Salmon. She also has a fantastic explanation of how to make a standard pate brisee using a stand mixer instead of a food processor. It was from reading that very post that I made the first ever pie crust I was actually proud to serve. Thanks Helen!

Even with the decadence of the cheese pastry crust, this pie is substantially lower in fat and simple carbs than traditional pot pies and it still serves up all that warming comfort that pot pies are so famous for.

Simply Sublime Chicken Pie Recipe

(Makes enough for eight individual pies; two 9 inch pies or one large 8x13 baking dish)

Whole Grain Cream Cheese Pastry Crust: (This can be prepared up to a week in advance)
7 ounces (1.5 cups) whole grain pastry flour, refrigerated for at least 30 to 60 minutes
1/2 cup butter, cut into 1/2"cubes; place half in the freezer and half in the fridge for not less than 20 and not more than 60 minutes
4 ounces Neufchatel cheese, cut into 1" cubes and placed in fridge until ready to use
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tsp apple cider vinegar

Place the bowl and blade of your food processor in the fridge while you prepare the butter and cream cheese. When ready to make the dough, remove from fridge and pulse flour and refrigerated butter until it resembles whole cornmeal/polenta in appearance (10 to 15 times) . Add butter from freezer and pulse until is resembles small peas ( 5 to 8 times) . Add the cream cheese, salt, pepper and vinegar; pulse just until it will stick together when pinched (5 to 8 times).

Place crumbly dough in a mound on a clean surface. Divide into two piles; shape into 2 discs. Knead just enough for the discs to hold together and the dough to pull - but only slightly. Basically you are using the warmth of your hands to melt the butter just enough to incorporate the flour but not warm enough make it liquid. You should still see bits of butter in the dough. If you notice the butter is looking too melted or the dough feels 'weepy' at any point, simply put it in the fridge for 20 minutes and start again where you left off. Wrap each disc in plastic wrap and refrigerate at least 1 hour; these will keep nicely in the fridge for up to a week.

Poached Chicken and Savory Stock: (This too can be prepared up to a week in advance)
1 (4 to 5 pound) free range whole chicken, washed and patted dry
3 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
1 turnip, quartered
Bouquet garni of fresh thyme sprigs, fresh Italian parsley sprigs and bay leaf - placed in muslin or cheesecloth and secured with string

Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring to a boil over medium-high heat. Simmer, uncovered, for 1 hour. Remove the chicken to a platter to cool. When it's cool enough to handle, shred the chicken meat with your fingers or cut into bite sized pieces and set aside.

Using a colander, strain the chicken broth into another pot and discard the solids. To make the stock more flavorful, bring to a boil over medium high heat, then reduce heat to medium low and continue to simmer until the quantity has reduced by about 50%. Place the broth in fridge to cool until ready to use. Skim and discard the congealed fat that will rise to the top prior to using.

Filling: (This can also be prepared in advance; the yogurt based gravy isn't as creamy, but it's still just as tasty, after a day or two)
1/2 cup chicken stock
2 medium shallots, thinly sliced or finely diced
2 cloves garlic, pressed or minced
1.5 cups chicken stock
2 heaping Tbsp arrowroot
1.5 cups plain Greek style yogurt
Sea salt and freshly ground black pepper, to taste
(veggies)
4 to 6 carrots, sliced 1/2" thick (if you use a bunch with the greens still on them, you can use the greens in place of the parsley for the broth, filling and garnish)
8 ounces baby bella mushrooms, sliced about 1/2" thick
2 to 3 roasted red peppers, coarsely chopped (I used jarred but I'm guessing freshly roasted red bell peppers would taste even better)
(flavorings)
1/4 cup coarsely chopped fresh Italian parsley (if using carrot greens, use 1/2 cup)
leaves from about 8 fresh thyme sprigs (no stems)
1/2 to 1 tsp crushed red pepper flakes
a dash or so of hot sauce
zest from one organic lemon, minced (about 2 tsp)
Juice from the same lemon (about 2 Tbsp)

1 egg gently beaten with 3 Tbsp of water, for egg wash
Italian parsley or carrot greens, for garnish

Make the gravy by heating the stock in a medium saucepan over medium heat. Add shallots, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until shallots are translucent, about 2 minutes. Add garlic and continue to simmer until fragrant. (Don't let garlic brown bc it gets bitter) Stir in 1.5 additional cups of chicken stock. Stir arrowroot and yogurt together in a small bowl until smooth; whisk into shallot mixture. Bring to a low boil, whisking constantly. Reduce to a low simmer; cook for 5 minutes, whisking occasionally.

Add the veggies and flavorings; stir to combine. Simmer over medium low heat for about 10 minutes or so to soften the veggies; taste and adjust salt, pepper and spices as desired. If you got too heavy handed with the red pepper or hot sauce, add a little lemon juice or apple cider vinegar to balance it.

Stir in the chicken; remove from heat and cool to room temperature. It will continue to thicken a bit as it cools.

Assemble pie(s):
Preheat the oven to 425F. Take the dough out of the refrigerator for about 5 minutes to warm up a bit, making it easier to roll out.

Place on a flat surface dusted with flour and roll out to 1/8 to 1/4-inch thickness. Measure the diameter of the pot pie bowls, pan, skillet or whatever baking dish you decided to use and cut out dough to 1.5 inches larger in diameter.

Divide filling among serving dishes. Some examples would be 8 - 2 cup ramekins or large coffee mugs; 2 9-inch pie pans or skillets with heatproof handles; or a single 13x9 baking dish. Anything heatproof and deep enough will work.

Whisk the egg and water in a small bowl. Lay dough on top of the pie(s), making sure it hangs evenly over the edges or simply tuck the edges in or make a fancy pinched crust. Brush the dough lightly with the beaten egg. Make some holes in the top of the dough for steam to escape. Place pie(s) in oven and close the door quickly to keep the oven hot. Turn the temperature down to 375F. Bake the pie(s) for 20 minutes without opening the door. Ok, you can open the door now and check the pies and either take them out or bake for another 5 minutes or so until golden brown.

Garnish with fresh parsley or carrot greens. Serve immediately.

Zesty Cioppino

It's starting to get warmer and my thought are turning to outdoor eating and berries. Ok, it's not really warm enough to eat outside quite yet and the berries aren't ripe. But this light and zesty seafood stew really hit the spot.

Is it spring yet?!

Zesty Cioppino Recipe

Sauce:
1/2 cup veggie broth, V8 juice or water
1 large onion, chopped
1 bunch green onions, white parts only, chopped (save the green parts for garnish)
3 ribs of celery, strings removed, chopped
1/4 cup chopped fennel

2 ounces anchovy filets, minced
1 large roasted red bell pepper, chopped
4 coves garlic, minced
1 tsp dried red pepper flakes

2 cups dry red or white wine
2 Tbsp Worchestershire sauce

1 28 ounce can tomatoes, drained and juice reserved

2 Tbsp ancho chili sauce** or tomato paste
2 cups shellfish stock*
1 cup bottled clam juice

bouquet garni with all or any combination of the following: bay leaf, fresh oregano, fresh parsley, fresh thyme and fresh basil wrapped in muslin or cheesecloth and secured with string
Salt and pepper to taste

zest of one organic lemon
2 Tbsp fresh lemon juice
1/4 cup fresh parsley, chopped

1/2 cup freshly grated Parmesan cheese
1 bunch green onions, green parts only, chopped
1 or 2 lemons, quartered

Seafood (all or any combination of the following):
1 pound firm fish such as cod, red snapper or halibut fillets, cut 1 1/2 inch cubes
1 large cooked Dungeness crab or lobster
1 pound large shrimp
2 pounds mollusks such as little neck clams, mussels, oysters or a combination thereof
3/4 pounds sea scallops, tough muscle removed from sides
1/2 pound cleaned squid, bodies only, cut into rings (I don't like tenticles in the stew, but they are a great addition to the stock)
salt or creole spice blend, to taste

* Shellfish stock
Store bought fish stock works in this recipe but since you 'll have all the makings, it's worth the extra effort to make your own if you've got the time. Steam the mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they open. Discard any that do not open. Strain and reserve the cooking water in a small stockpot.

If using crab, remove the legs from the body and use a nut cracker to open the shells so that the meat can be easily removed once it is served (leave the meat in the shell). Break the body in half, and then cut each half again into either halves or thirds. Place the top shell in stockpot with the reserved mollusk cooking water.

If using lobster, cut the tail in pieces and set aside; place the body and legs in stockpot with the mollusk cooking water.

Remove the shells from the shrimp, leave the tails on, remove and discard the black vein on the shrimp's back. Set the shrimp aside. Place the shells in the stockpot with the other shells.

Add 3 cups additional water to stockpot. Add 1 Tbsp of peppercorns. Add any good scraps from veggie and cheese prep (including garlic and onion peels and the cheese rind). Bring to a boil; reduce heat to low and simmer uncovered until liquid is reduced by about 1/3 (30 to 60 minutes). Strain through a fine sieve and discard the solids.

The Stew:
In an heavy 8 quart pot, heat veggie broth, V8 juice or water to medium hot, add onions. celery and fennel; cook until soft (about 5 minutes), add anchovy, roasted red pepper, garlic and red pepper flakes; cook until fragrant (a minute or so).

Temper the wine by placing it in a small saucepan and gently heating to medium hot, take a long match or lighter and ignite. Allow to burn until it extinguishes on it's own.

Add tempered wine and Worcestershire to onion mixture along with the reserved juice from tomatoes. Bring to boil and reduce by about half (5 to 10 minutes).

Add tomatoes, finely crushing by hand and adding to the pot one at a time. Remove any stems or yellow cores. Add chili sauce or tomato paste, clam juice, 2 cups of shellfish broth and bouquet garni; simmer over low heat, uncovered, 30 minutes or until reduced to your liking.

Stir in lemon zest and juice.

Lightly season fish fillets, shrimp, scallops and squid with salt or creole spice blend and add to stew, then simmer, covered, until just cooked through, about 5 minutes.

Discard bouquet garni, then add the shellfish (If you didn't cook them for the stock, cover and let steam until the shells open [about 5 minutes]; discard any that do not open.) Stir in parsley.

Serve in large bowls, shells included. Garnish with cheese, green onion and lemon wedges. Be sure to have plenty of focaccia or sourdough bread to soak up all the yummy sauce.

** Ancho Chili Sauce Recipe
makes about a cup

3 dried Ancho chiles
1 large clove garlic
2 whole cloves, crushed
2 black peppercorns, crushed
1/2 teaspoon of salt, more to taste

Stem and deseed the chilies. Gently warm cleaned chilies in a dry skillet over medium heat (just a few seconds on each side). Place warmed chilies in a heatproof bowl and cover with 2 cups of boiling water. Let sit for about 15 minutes, until chilies are softened.

Place all ingredients, including 1.5 cups of the soaking liquid in a blender or food processor. Puree until smooth (about 2 minutes). Pour sauce through a strainer into a small saucepan and heat to a low simmer. Maintain the simmer for 10 minutes or until desired consistency.

Happy (bleated) Valentine's Day!

Valentine's Day, the perfect day to pay respect to my latest love. So much to say. Such a limited language we have. How do I articulate what I feel? Eclectic yet predictable; creamy yet light; amiable yet strong. What a lovely life partner. All alone, in the company of a few or with many. Sweet, savory, spicy, demure, bold, mild. Smoothies, marinades, sauces, soups, baked goods; condiment, appetizer, main course, side dish, desert or beverage. Swoon. Then the voice in my head said, "How do I love thee? Let me count the ways?". I just couldn't resist visiting Elizabeth Barrett Browning's beautifully moving, How do I love thee?. I was inspired to modify it slightly as a vehicle to pay homage to il mia amore.

An Ode to Yogurt

How do I love thee? Let me count the ways.

I love thee to the depth and breadth and height
my smoothies, parfaits and granola can reach, when feeling fresh and light

For the ends of shakes and cheesecakes and an ideal milk substitute when I season, simmer or bake.

I love thee freely, as Greek style in Tzatziki or drizzled with honey, dashed with cinnamon and sprinkled with nuts for a sweet BITE.

I love thee purely, as in marinades and sauces and in stews just a TRACE.

I love thee with a passion put to use
In my old standards, and with my newly found maestro's faith.

I love thee with a love I seemed to lose
With my lost love of donuts and fast food, --- I love thee with the dollop of my spoon,
the spear of my fork, the spread of my knife! -- and, if Well I do choose,
I shall but love thee better in the next recipe I clip and and remember where I left.

Savory Indian Chili

I usually scrunch up my nose when I hear the word lentils. I've tried them a few times in the past when looking for a high protein, low fat type recipe and not had good results. Onetime I even made a lentil meatloaf thing that I undercooked and over-spiced so horribly that my family still talks about how bad it was.

Well, I saw a bag of little black shiny "beads" on the shelf at Whole Foods that were quite eye catching. I just had to find out what they were ... organic black beluga lentils. They did remind me of beluga caviar, so much so that I could just sense that rich mouth feel I remember so fondly. Hmmm, could something that looked so good be a bad thing? I just had to find out.

I found a good looking recipe for black lentils on About.com; it's a North Indian dish called Ma Ki Daal. I left out the oil and butter and substituted some ingredients for what I had on hand and the final product was absolutely delicious. It reminds me of chili but with a lively twist on the middle range of the spices.

This was an absolutely lovely introduction for me to Indian spices. Garam Masala rocks!

Savory Indian Chili Recipe

1 cup black lentils and 1/2 cup dried canelli beans, soaked overnight
6 cups veggie stock
2 medium onions, thinly sliced
1 jalapeño pepper, seeded, ribbed and finely chopped

2" piece of ginger, peeled and grated
2-3 cloves garlic, pressed or minced
1 15 ounce can whole tomatoes
1 Tbsp tomato paste

1 tsp garam masala*
1 tsp ground cumin
leaves from 4 or 5 thyme sprigs (no stems)
1/4 tsp cayenne powder
1 tsp freshly ground black pepper

long grain rice, to serve
creme fraiche, to garnish
thyme sprigs, to garnish

Bring 3 cups of veggie broth to a boil, add soaked lentils and beans, one of the onions and the jalapeño. Cook until lentils and beans are soft.

In a separate pan, heat 1/4 cup veggie stock to medium hot. Add onion and simmer until soft. Add ginger and garlic and continue to simmer until fragrant.

Drain the can of tomatoes and reserve the juice. Add the juice to the pan with the onions in it. Simmer hot enough to evaporate most of the water in the pan. Then crush each tomato with your hand into the pan. Remove any stems or yellow cores. Return heat to simmer. Add the tomato paste, garam marsala, cumin, thyme, cayenne and black pepper. Simmer for an additional 5 minutes.

Add the cooked lentils and beans to the onion mixture along with enough additional veggie stock to make a thin gravy-like broth; stir well.

Simmer at low heat, stirring occasionally, until broth thickens and the beans and lentils are very tender (30-60 minutes). The longer and lower the simmer the better the flavors meld.

Serve hot over long grain rice with a dollop of creme fraiche and a sprig of fresh thyme.

*Garam Masala Recipe
makes about 1/2 cup

1 (3 inch) cinnamon stick, broken into pieces
2 Tbsp black peppercorns
2 Tbsp coriander seeds
2 Tbsp black cardamom seeds
1 tsp whole cloves
1 tsp freshly grated nutmeg
1/2 tsp saffron threads

In a medium cast iron skillet, toast all ingredients except the nutmeg and saffron, stirring accasionally intil they are browned and aromatic (about 10 minutes). Cool and transfer to a mortar in batches and grind to a fine powder. Transfer to a small bowl as you go; once all spices are ground, stir in nutmeg and saffron. Store in an airtight container away from direct light in a cool, dry place. This will keep fresh for about 1 month, or about a year in the fridge.

Tzatziki, Black Olivada and Whole Wheat Pitas

I was looking for more things to dip in yesterday's hummus and decided to give making homemade pitas a shot. They turned out awesome. They are so much tastier than store bought pitas, don't know if I can go back. I couldn't help but think how good they'd taste with tzatziki.

Tzatziki (pronounced, za-ZEE-kee) is spicy garlic tempered with cooling cucumber and thick, creamy yogurt. Yum! It's great with salmon and exceptionally good for dipping these fresh pitas. To compliment a particularly spicy dish, omit the garlic, peel the cucumber, cut into large chunks and serve as a side salad.

I also made some black olive spread. What a super nice dipping trio.

Whole Wheat Pita Recipe

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 tsp honey
1/2 cup warm water (105–115F)

3 cup whole-wheat flour
2 Tbsp vital wheat gluten

1/4 cup extra-virgin olive oil
3/4 cup warm water (105-115F)

1 teaspoon salt
cornmeal for sprinkling

Mix yeast, honey, and 1/2 cup warm water in a large mixing bowl; let stand until foamy (5-7 minutes). If mixture doesn't foam, discard and start over with new yeast.

Meanwhile, stir together flour and vital wheat gluten in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth; cover with a towel and let stand in a warm, draft-free place until doubled in size (about 45 minutes).

Stir together oil and remaining 3/4 cup warm water and add to yeast mixture also add salt, and remaining 2 1/2 cups flour mixture until combined.

Use the a mixer fitted with a dough hook or turn dough onto a floured surface and knead until dough is smooth and elastic (8 to 10 minutes); add additional flour by the Tbsp if dough is too sticky. Form dough into a ball and place in an oiled bowl, turning to coat. Cover with towel and let rise in a warm, draft-free place until doubled in size (about an hour).

Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten each ball and roll out into a 6 1/2- to 7-inch round on lightly cornmealed surface with a little cornmeal on the rolling pin. Place each round on 1 of 2 baking sheets lightly sprinkled with cornmeal. Loosely cover the rolled pitas with clean towels and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 500°F.

Transfer 4 pitas, 1 at a time, directly onto oven rack placed in lowest position in the oven. Bake until just puffed and pale golden, about 2 minutes. Turn with tongs and bake 1 minute more. Cool pitas on a wire rack for about 2 minutes, then stack and cover with a towel to keep war until serving. Bake remaining 4 pitas in same manner. Serve warm.

Tzatziki Recipe

2 cups Greek style yogurt*
3 to 5 cloves of garlic, pressed or finely chopped
1 large seedless or 2 medium regular cucumber(s)
1 Tbsp extra virgin olive oil
2 tsp fresh lemon juice or red wine vinegar
freshly ground black pepper, to taste
1 Tbsp fresh or 1 tsp dried dill, chopped
1 Tbsp fresh or 1 tsp dried mint, chopped

Trim the ends off cucumber and slice in half lengthwise. Sprinkle with a bit of coarse salt and let sit for an hour. Rinse, pat dry and finely chop or grate.

Mix all ingredients together and refrigerate at least an hour before serving.

* To make Greek style yogurt place regular yogurt in a coffee filter or cheese cloth lined sieve for a few hours to overnight, until desired consistency.

Black Olivada Recipe

3 Cups Black Olives, pitted (Gaeta, or Kalamata are good)
1/3 Cup Extra Virgin Olive Oil

Process together the olives and oil until you have a smooth paste. Store in a jar with a tightly fitted lid in the refrigerator for up to 6 weeks. Add a little layer of extra virgin olive oil to the top to keep olives moist.

Garlic and Roasted Red Pepper Hummus

Canned garbanzos and jarred red peppers make this a snap to put together, but there's something meditative about the languid process of soaking and cooking the beans and roasting the peppers. If it's not your custom, you really should try the longer method when you've got the time and you'll see what I mean.

This hummus recipe makes the perfect dip for toasted tortillas or pitas and assorted veggie dippers. Sweet veggies such as tomatoes and carrots really balance the garlic and shallot.

Garlic and Roasted Red Pepper Hummus Recipe

1 8 oz. can garbanzo beans, drained and rinsed
4 cloves garlic, peeled and crushed
1 shallot, minced
1/4 cup tahini (sesame seed butter)*
about 3 roasted red peppers
salt and pepper to taste
olive oil
2 T fresh Italian parsley, minced

Place garlic in food processor and process until finely minced. Add shallots, beans, tahini, peppers, salt and pepper. Process well; scraping down the sides a time or two. With blade still spinning, slowly add enough olive oil to achieve desired consistency. Add parsley and pulse to blend. To serve, garnish with a sprig of mint (you'll need it after the garlic and shallot) and a few drizzles of olive oil.

* If you don't have any tahini, it's easy to make your own.
Homemade Tahini Recipe
(makes about 1/2 cup)

2 Tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water

Place seeds in a blender or food processor and grind until smooth (this will take a few minutes, so be patient). Add sesame oil and salt. Process until combined. With the motor running, add the water in a very slow, steady stream and blend until smooth.

Creamy Cheesy Wild Mushroom Lasagna

Savory, creamy cheese sauce is a perfect accent for flavorful wild mushrooms, onions and thinly rolled fresh pasta.

Wild Mushroom Lasagna Recipe

1 lb fresh lasagna, rolled as thin as possible.

for filling:
1/4 cup veggie stock or water
3 cloves garlic, minced
2 medium onions, thinly sliced

1 pound mixed wild mushrooms (ie, shitake, oysters, porcini, chanterelles), sliced 1/4 thick (if reconstituting dry mushrooms, reserve the liquid)
1/4 cup fresh Italian parsley, chopped
1 tablespoon fresh thyme leaves (no stems)
1/2 cup sherry

for sauce:
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon freshly ground nutmeg
1 cup plain yogurt or milk
1 cup veggie or other light colored broth (use soaking water if you used some dried mushrooms)
2 cups shredded Fontina cheese
Salt and freshly ground black pepper to taste

1 cup fresh buffalo mozzarella, shredded by squishing with your hand and shredding with fingers
1 cup freshly grated parmesan cheese

Preheat oven to 375 degrees. Prepare lasagna noodles; keep separated and covered with a towel until ready to use. If using fresh pasta, no need to precook noodles.

In a large saucepan warm the stock or water to medium hot, add onion and simmer 5 minutes then add garlic and simmer for another few minutes till onions are soft and garlic is fragrant.

Add mushrooms and herbs; continue to simmer while you prepare the sherry. Place sherry in a small saucepan and warm to medium hot, ignite with a long match or lighter; allow to burn until it naturally stops. Then stir the tempered sherry into the mushroom mixture and simmer for another 5 minutes or so; remove from heat and set aside.
In a medium saucepan over medium heat, make a roux by wisking the butter, flour, and nutmeg until creamy (no lumps!). Stir in broth and yogurt or milk; cook until sauce thickens. Stir in Fontina cheese until melted. Add salt and pepper. Remove from heat.

In a 13x9" baking dish, spread equal layers consisting of noodles, then filling and sauce (reserve about 1/2 cup of the sauce for final layer); end with a layer of noodles. Top with sauce, mozz and parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake and additional 10 minutes or until bubbling. Remove from oven and let set at least 5 minutes before cutting.

Creole Salmon and Butterfly Pasta Recipe

This dish is easy, nutritious and absolutely delicious. Onions on the bottom and lemon on top create a lovely aromatic steam bath for the salmon. It turns out perfect every time!

Creole Salmon and Butterfly Pasta Recipe

2 Tbsp creme fraiche
1 1/2 tsp fresh lemon juice
1/4 tsp salt

2 - 8 ounce salmon fillets, rubbed generously with creole spice blend
1 large yellow onion, sliced
1 large lemon, sliced
2 tbsp olive oil

1/2 pound butterfly (farfalle) pasta
2 green onions, chopped (use the whole onion, including white bottoms and green tops)
1/4 cup Italian parsley, chopped
1 Tbsp extra virgin olive oil
1/4 tsp salt

Mix together creme friache, lemon juice and salt in a small bowl and set aside.

Bring a large pot of salted water to a vigorous boil.

Place olive oil in a medium sized cast iron frying pan and heat to medium hot. Spread yellow onion to cover entire bottom of pan. Place salmon on top of onion and top with layer of sliced lemon. Cover and cook for about 8 minutes.

While salmon is cooking place pasta in boiling water. Cook for about 8 minutes. Drain pasta and toss with olive oil.

Divide pasta between two plates; sprinkle with green onions, parsley and salt. Place one salmon fillet on each plate of pasta and top with creme friache mixture.

Creole Spice Blend Recipe

The Superbowl (not sure why) today and Mardi Gras being two days away inspired me to make a fresh batch of Creole Spice Blend. Freshly prepared spice blends; preferably made with homemade dried herbs and powders really add extra dimensions of flavors to recipes.

Creole Spice Blend Recipe

2-1/2 Tbsp sweet paprika
2 Tbsp salt
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp dried sweet basil
2 Tbsp dried oregano
1 Tbsp freshly ground black pepper
1 Tbsp freshly ground white pepper
1 Tbsp cayenne
1 Tbsp celery seeds
1 Tbsp dried thyme

Combine all the ingredients in a food processor and pulse several times to blend or wisk thouroughly in a large bowl. Store in an airtight container away from direct light. Best if used within three months.

Homemade Dried Herbs, Spices and Aromatic Roots

Herbs, spices, peppers, onions and garlic are flavors that can turn ordinary into extraordinary. Dried versions are lovely and convenient because the flavors are more concentrated and they have a much longer shelf life than fresh. Due to sometimes excessively long storage times, however, store bought dried flavorings can be a bit bland. Fortunately, they’re quite easy to make at home. This is especially nice when you grow your own or the farmer’s market or grocery has an abundance of particularly beautiful offerings.

How to dry fresh herbs
Remove any dry or bad leaves. If necessary, rinse with cool water and pat well dry with paper towels. Wet herbs will mold and rot. Remove the leaves along the bottom inch or so of the stems. Bundle 4 to 6 stems together and tie as a bunch with string. The bundles will shrink as they dry and the tie will loosen, so check periodically and re-secure as necessary. Make the bundles very small if drying herbs with high water content (such as basil or mint).

Cut several holes in a small paper bag. Label with the name of the herb and place the herb bundle upside down into the bag and gather the ends of the bag around the bundle and tie closed. Make sure the herbs are not crowded. Hang the bag upside down in a warm, dry place. Check in about two weeks and keep checking weekly until the herbs are fully dry and ready to store.

Store in airtight containers. Zip closing plastic bags will do; small canning jars are ideal. The herbs will retain more flavor is you store the leaves whole and crush when you are ready to use. Discard any dried herbs that show the slightest sign of mold. Place containers in a cool, dry place away from direct light. Dried herbs are best used within a year. Use about 1 teaspoon crushed dried leaves in place of a tablespoon of fresh.

How to dry peppers
Wash and dry peppers. Leave them whole, with stems attached. Using a long, sharp needle and strong thread or fishing line, string them together, leaving enough room for the air to circulate between each pepper. Hang in a warm, dry place, preferably in direct sunlight. They will take up to a few weeks to dry completely.

When completely dried, store in an airtight container in a cool, dry place. Dried peppers can be ground as needed and used as spices, or you can soak them in water to re-hydrate them for use in soups and sauces.

How to dry garlic and onions
Heat oven to 160F. Peel garlic or onion and cut into thin slices. Place in oven and bake for 1 to 2 hours turning every 15 minutes or so, turn heat down to 130 and continue to bake until dry and hard (2 to 3 hours). Store in an airtight container, away from direct light. Best if used within 3 months. For greater longevity, store in the freezer.

To make homemade garlic or onion powder, grind dehydrated onion or garlic in a clean coffee grinder, blender or food processor. Best if ground as needed.

Carrots n' Greens

A bunch of carrots about to go boggy? Have no fear Carrots n' Greens is here. This soup is as bursting with flavor as it is with nutrition. Simply marvelous.

Carrots n' Greens Soup Recipe

1 bunch carrots, including the greens
1/2 cup brown rice
3/4 cup water or veggie stock
2 Tbsp butter
4 green onions, washed and chopped (both white and green parts)
6 cups veggie stock, chicken stock or water (or a combination thereof)
2 Tbsp fresh thyme, leaves only (no stems)
salt & pepper, to taste
cayenne pepper, to taste

In a small saucepan, bring 3/4 cups water or veggie stock to a boil. Add rice. Simmer
until most of the liquid is absorbed' set aside.

While rice is cooking, remove greens from carrots. Discard tough lower stems, wash and chop both the leafy green parts and carrots.

In a small stockpot, melt butter; add carrots, green, onions and thyme. Saute for several minutes, stirring occasionally. Add water or stock and bring to a boil; simmer until carrots are almost tender. Add rice and heat through. Add salt, pepper and cayenne (start with about 1/2 tsp each). Allow flavors to blend for a few minutes, then taste and adjust according to taste.

To serve, add a dash or three of hot sauce or top with some freshly grated Parmigiano Reggiano or add a dollop of yogurt or creme fraiche.

Now or Later Cinnamon Buns

Two words that go seamlessly together cinnamon and bun. Then add the word hot or even warm to the mix and it's incomparable. Fluffy and whole wheat, however, are not two terms that come to mind side by side. By paying attention to the yeast and including some additional wheat gluten, this recipe yields light, fluffy and incredibly tasty buns.

Either bake them right away or let them chill in the fridge overnight so they're ready to hop in the oven in the morning.

Now or Later Cinnamon Bun Recipe

Dough:
1 package (2.25 tsp) active dry yeast
1/2 cup warm water (105-115 F)
1/4 cup sugar
1/2 cup whole milk
1/4 cup butter
1 egg yolk, room temperature
1 1/2 tsp vanilla extract
1/4 cup vital wheat gluten or gluten flour
14 to 16 ounces (3 1/2 to 3 3/4 cups) whole wheat pastry flour
1/2 tsp freshly grated nutmeg
1/2 tsp salt

Filling:
1/2 cup butter, room temperature
1/3 cup sugar, sucanat or light brown sugar
2 Tbsp freshly ground cinnamon

Frosting:
4 oz Neufchatel or cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract

Warm a large mixing bowl with hot water. Then place the water, yeast and a pinch of sugar in it and allow to sit until foamy (5 to 7 minutes). In a small saucepan warm milk and butter to 105 - 115 F. Add the warmed milk and butter along with the remaining sugar and egg yolk and vanilla to the mix. Add the wheat gluten and then the flour a little (about a cup) at a time (only add the last 2 ounces [1/4 cup] if the dough is too sticky); add nutmeg and salt. If using a dough hook continue to knead for 5 minutes (or until dough clears the sides of the bowl) or about 10 minutes if by hand. Dough should be firm, soft and spring back when gently pressed. Take care not to over knead or your buns will be tough. Place the dough in a buttered bowl, cover with a towel and let rise in a warm spot (If your kitchen is as cold as mine this time of year, place in oven that is turned off with just the pilot light or on the top shelf with a pan of steaming water on a lower shelf.) until the dough has doubled in size (1.5 to 2 hours).

In a large bowl, beat the butter, brown sugar and cinnamon until fluffy. Turn the dough onto a lightly floured surface. Press or roll dough to approximately 17"x14". Spread the filling to all edges, leaving a 1/2 inch border on one side. Roll the filling covered dough starting opposite the empty border, dampen the edges with water and rub to seal the seam. Stretch the roll to approximately 22"x3". Use a serrated knife to cut the dough into 12 slice and place, evenly spaced on a large (14x7) parchment lined baking sheet, individually in lined muffin tins or in round cake or pie pans. My preference is a cake or pie pan because the buns stay softer when they they bake snuggled together and are surrounded on all sides by the pan edges.

At this point you need to decide if you'd like to bake them now or later.

Now: Preheat oven to 325F. Cover buns with a towel and place in a warm spot for about 45 minutes, until puffy. Bake for about 30 minutes, until lightly browned or internal thermometer reads 190F.

Later: Cover buns loosely with plastic and refrigerate overnight (up to 16 hours). In the morning, remove the buns from the frige and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look puffy; approximately 30 minutes. Remove the rolls and the pan of water from the oven. Then preheat oven to 325F. When it's hot, bake buns for about 30 minutes, until lightly browned or internal thermometer reads 190F.

In a medium bowl, beat cream cheese, sugar and vanilla until smooth. Remove buns from oven and allow to cool only slightly (about 5 minutes) before frosting. Or, better yet, serve the buns super warm and have the frosting on the side so everyone can top them as they like.

Laughter > Beauty

This post has no recipe because the cornbread that inspired it wasn't very good. But it did turn out to be a quick kitchen lesson on plating and presentation. This is how it went.

The cornbread was looking perfectly lovely in a cast iron pan (which could have quite easily been topped with a pat of butter and a handful of herbs and placed on the table). As I was putting some chili in bowls, I asked my daughter (who is 22 and a self avowed non-cook) to put the cornbread on the table. "How should I serve it?", she asked. "Any way you like", was my response. Here's what she came up with.

Out of the pan (pan placed gingerly on a bread board) and onto a ...

tea saucer!

Don't know that this would win any awards for eye appeal or even originality, but the amount of laughter and smiles it inspired around the dinner table ... PRICELESS!!

Hibiscus Tea

Dried hibiscus flowers make for a luxuriously beautiful deep red tea. The flavor is quite unique in that it's a bit tart, a bit sweet and a bit earthy. Sweetened, it makes lovely tea called Agua de Jamaica (pronounced, ha-MI-ka) quite popular in Central and South America. I particularly like it super cold infused with a bit of lime. And Jamaica Margaritas totally rock!

Agua de Jamaica (Hibiscus) Recipe

1⁄4 cup dried hibiscus flowers

4 cups water
3 Tbsp organic raw agave nectar or mild honey
2 limes, sliced
crushed ice

In a glass pitcher, mix hibiscus and water. Cover and let sit outside or in a sunny spot for 6 hours or until bright red. Or, if you're in a hurry or the sun just isn't shining, heat water to slightly less than a boil, pour over dried flowers and allow to steep for about 30 minutes. Strain and stir in agave until dissolved. Add sliced limes to pitcher, chill in fridge until ready to serve. Serve over crushed ice and garnish with a lime wedge.

Jamaica (Hibiscus) Margarita Recipe

1/2 cup Agua de Jamaica
1/4 cup tequila
1 Tbsp organic raw agave, or to taste
2 Tbsp fresh citrus juice (i.e. lime, lemon, blood oranges or a mix of the three)
citrus wedge and/or hibiscus flower for garnish

Pour all ingredients (except garnish) into a cocktail shaker filled with ice; shake well; pour into salt or sugar rimmed margarita glasses and garnish as desired.

Zingy Carrot Cake

Carrot cake usually conjures a lot of adjectives, but zingy has never struck me as one of them until I decided to soak the carrots in lemon juice before adding them to the cake. I also added the lemon juice they were soaking in to the batter along with some oat bran to make up for the added liquid. I really liked the zing, especially along with some shredded citrus zest in the rich cream cheese glaze I topped it with.

Zingy Carrot Cake Recipe

1 lb baby carrots (any carrots will do, but the extra sweetness in the baby carrots plays nicely off the lemon), finely grated and soaked in 1/2 cup freshly squeezed lemon juice while assembling the other ingredients

dry ingredients:
9 ounces (2 cups) whole wheat pastry flour
1/4 cup oat bran
2 Tbsp wheat germ
2 Tbsp nonfat dry milk
1 tsp baking soda
1/2 tsp salt
2 tsp (about 2 sticks) freshly ground cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp (4 - 6 whole) freshly ground cloves

wet ingredients:
3/4 cups honey
1 tsp molasses
1/4 cup virgin coconut oil
1/4 cup butter, room temperature
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract

2 cups pecans

Preheat oven to 350F. Lightly butter and flour a 8" round pan.

In a large mixing bowl stir together dry ingredients until well blended.

In a separate bowl beat beat wet ingredients until well combined and lightly frothed. Add to dry ingredients and stir only until just combined. Fold in carrots (along with lemon juice) and walnuts stir until combined. If lemon juice doesn't readily incorporate, add more oat bran by the teaspoon until batter is smooth. Bake 45-50 minutes; until it tests done. Cool in pan.

When ready to serve, garnish with a sprinkling of powdered sugar or top with cream cheese glaze (recipe below). For best results store covered, in the refrigerator.

Cream Cheese Glaze Recipe

1/4 cup butter, room temperature
1/4 cup Nufchatel cheese, room temperature
1/2 cup white powdered sugar
1/2 cup coconut milk
1/4 cup heavy cream
1 tsp vanilla extract

Beat together until mostly smooth and creamy. Pour on completely cooled cake and gently stir in the center so it drains fairly even over the sides of the cake. Garnish with orange, lemon and/or lime zest.

Chocolate Zucchini Muffins

I adore zucchini, so much so that I'm surprised to learn not everyone shares my passion for the lovely, versatile vegetable.

This recipe, even though it has the word zucchini in it's name, is strictly for chocolate lovers; the zucchini is a nice bonus, but it only highlights the belle of the ball, decadent dark chocolate, so use the best quality chocolate bar and cocoa you can find.

Chocolate Zucchini Muffin Recipe

3/4 cup sucanat
1/4 cup butter, room temperature
1/4 cup virgin (unrefined) coconut oil
2 eggs
1/2 tsp vanilla
1/4 cup coconut milk
1 cup zucchini, grated
1/2 cup chocolate chips (from best quality dark chocolate bar [at least 70% cocoa]: simply freeze and break into small pieces with a sharp knife or ice pic)

1 cup whole grain pastry flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cocoa, sifted
1/2 tsp ground allspice
1 tsp freshly ground cinnamon

Pre-heat oven to 350 degrees F. Line muffin tray with paper liners if it is not silicone.

In a medium bowl mix together sugar, butter and oil. Beat in eggs until well blended. Stir in vanilla, coconut milk, zucchini and chocolate chips.

In a separate bowl mix the dry ingredients. Add the liquid ingredients and stir by hand until just blended.

Divide batter among prepared muffin cups. Bake for 35 minutes. They should still be soft in the center and continue to set as they cool.

Spicy Candied Walnuts

I'd been thinking about some spicy walnuts for a spinach salad but couldn't find any at the grocery, but being ever so thoughtful of their customers, Whole Foods had a recipe that inspired me to make my own.

They turned out to be perfectly spiced (the aftertaste is the best part) and the "just right" compliment for a spinach-strawberry-feta- asparagus salad with homemade poppyseed dressing.

I was going to post the salad recipe but the walnuts so stole the show, they get a post all their own. I've linked to the original recipe above; here's my slightly tweaked version.

Spicy Candied Walnuts Recipe

4 cups walnuts
1/4 cup butter or refined coconut oil
1/4 cup organic raw agave
1 1/4 Tbsp water
1 1/4 tsp cayenne pepper
1 tsp salt
1 tsp freshly ground pepper

Preheat oven to 300°F.

Place walnuts on a cookie sheet lined with parchment paper (yeah, you don't need the parchment for this particular step, but you'll be glad it's there later). Toast the nuts in the oven until lightly fragrant (about 5 minutes or so). Remove from oven and allow to cool in the pan.

Melt butter in a small (the smaller the better so you can use a candy thermometer) saucepan and add agave, salt, pepper, cayenne and water. Cook to the "soft ball stage" (about 235-240 F).

Pour over the toasted walnuts (which are still on that parchment) and toss to coat (don't worry if they are not all evenly coated at this point).

Place in the oven for about 30 minutes, stirring every 5 minutes or so to evenly distribute the coating. Once nuts are fairly evenly coated, remove from oven and allow to cool fully.

These keep for a long time in a resealable plastic bag but I haven't been able to refrain from sprinkling them on things and eating them as snacks long enough to see just how long.

Babble (Blueberry Banana Lemon Bread)

Babble struck me as the perfect name for this sweet cake/bread for two reasons. The first reason is because blueberry-banana- lemon bread is just too much of a mouthful when someone asks what's for dessert. The second reason is because the historic meaning of the word babble brings to mind many people speaking but nobody understanding what is being said and resulting chaos. Is chaos necessarily a bad thing? The subtle, yet distinct expression of flavors that stems from this multi-dimensional recipe make for a rich and light, moist and cake like, sweet and tangy, decadent and healthy chaos in each mouthful.

A most lovely dessert, especially if you serve it with some fresh fruit and perhaps a little dollop of creme fraiche. So, again I ask is chaos necessarily a bad thing? I think ... not. This babble is delicious!

Babble Recipe
8 ounces (2 cups) whole grain pastry flour

1 tsp baking soda
1/2 tsp salt

3/4 cup sucanat
1/4 cup sweet butter, softened
1.5-2 cups (about 3) ripe bananas
1/2 cup plain yogurt
1/3 cup creme fraiche
1 teaspoon vanilla extract

1 cup fresh or frozen wild blueberries, dredged in flour
1 generous Tbsp fresh lemon zest

Preheat oven to 425 F°.

Combine flour, baking soda, and salt and set aside.

Place sucanat and butter in a large bowl, and beat until creamy. Add banana, yogurt, sour cream, and vanilla and beat until well blended. Add the flour mixture; beat at low speed until just blended.

Fold in blueberries (gently so as not to burst them) and lemon zest. Turn batter into an 8x5 loaf pan (lightly buttered and floured if it's not silicone).

Place in oven, and quickly shut the door (you want a big initial blast of heat to get the batter, which is a bit heavy, to rise a bit), then turn temperature down to 350 F. Bake for 1 hour or until a bamboo skewer inserted in the center comes out clean. Cool about 10 minutes before removing from the pan.

A Whole Tray of Brownie Crust

The best part of brownies, hands down, is the crust. In my search for a healthy chocolate treat, I unintentionally, but much to my delight, made an entire tray of brownie crust. That's right, every bite tastes like that coveted corner brownie. This recipe is definitely a keeper.

A Whole Tray of Brownie Crust Recipe

1/2 cup unbleached flour
1/3 cup cocoa powder
1/4 tsp salt

3 Tbsp butter, softened
1 cup sucanat
1 egg
1 cup dried figs
1 tsp vanilla
generous 1/2 cup chopped walnuts

Preheat oven to 350 F.

In a small bowl, combine flour, cocoa and salt.

In another bowl cream together butter and sucanat. Beat in egg. Place figs in a food processor and spin until the figs all form a ball of fig puree (about a minute or so, will be about a half a cup). Add figs to butter mixture along with vanilla and beat on low speed until smooth. Stir in dry ingredients until combined and finally fold in the chopped nuts.

Spread batter evenly in an 8x8 pan (butter pan first if it is not silicone). The batter should be very thick but if it's too thick to spread in pan, add water by the teaspoon until it's spreadable. Bake for 20 - 25 minutes.definitely a keeper.

Sweeney Todd Pizzas di Carnevale

Inspired by both the Carnevale season and the movie Sweeney Todd, I had visions of meat pies dancing (and I think a few were singing) in my head. The one I came up with is a traditional calzone with layers and layers of savory flavors.

Sweeney Todd Pizzas di Carnevale Recipe

1 ball of pizza dough (recipe for a super easy, quick dough below) [enough for a 12" pizza]

1/2 cup sun dried tomato pesto (recipe below)
1 head of garlic, roasted, peeled and mashed
1/4 cup basil,
1/2 pound Bratwurst, casings removed and cooked
4 ounces fresh buffalo mozzarella cheese, shredded with fingers

1 cup spicy tomato sauce (recipe below)

for garnish:
2 Tbsp freshly grated parmigiano-reggiano cheese
1 Tbsp chopped green onions
1 red bell pepper, seeded, roasted, peeled and sliced into strips

Preheat oven to 500 F

Stretch or roll dough into a 12" circle.

Spread tomato pesto over half the dough. Top with roasted garlic, whole basil leaves, sausage and finally the mozarella.

Fold the dough over and seal edges.

Place on a parchment lined baking sheet or pizza stone and bake for 18-20 minutes until it's dark golden brown.

To serve:
Pour sauce in the center of a serving plate. Cut pie in half and place atop sauce on plate. Garnish with cheese and onions. Bon Appetito!

Sun Dried Tomato Pesto Recipe
2-3 ounces sun dried tomatoes, soaked in a bit of warm water for 20 minutes
1 Tbsp fresh Italian parsley
2 Tbsp fresh basil
1 Tbsp pine nuts, lightly toasted
1 Tbsp pistachios, shelled
1 clove garlic
1 tsp orange juice
pinch of salt
1 Tbsp freshly grated parmigiano-reggiano cheese
2 Tbsp extra virgin olive oil

Place all ingredients in a blender or food processor and blend until smooth

Quick n' Spicy Tomato Sauce Recipe
1 medium onion, chopped
2 cloves garlic, minced
1 tsp crushed red pepper
1 14 oz can whole, peeled tomatoes, strained and crushed by hand (stems and cores removed), juice reserved
2 tsp fresh thyme leaves (no stems)
2 tsp fresh oregano, chopped
1 Tbsp fresh Italian parsley, chopped

Pour reserved tomato juice in a medium saucepan and bring to a simmer. Add onions, garlic and crushed pepper. Continue to simmer for several minutes until most of the water has evaporated. Add tomatoes and warm through, mashing with a wooden spoon . Stir in herbs and reduce heat to low. Reduce to desired consistency.

Super Easy Quick pizza Dough (no yeast) Recipe
2.5 cups unbleached flour
2.5 tsp baking powder
1 tsp salt
1 Tbsp olive oil
3/4-1 cup water

Combine flour and baking powder in a large mixing bowl. Add olive oil and 3/4 cup water. Mix to combine. Knead until smooth (2-3 minutes).

Savory Seitan

I'm not a vegetarian, but I had heard of seitan (a wheat based meat substitute) numerous times and was a bit curious but the all the recipes I found for it seemed too complicated; steps like soaking flour and pre-boiling kept me from pursuing the issue further. Then I saw a simple to prepare, baked version on the ppk forums and, viola, an Ancho Chili Seitan O' Greatness was born.

Quick, easy, nutritious and delicious. I really, really like seitan. Thanks, Lachesis!

Ancho Chili Seitan O' Greatness Recipe

1.5 cups vital wheat gluten
1/4 cup nutritional yeast

2 tsp paprika
2 tsp freshly ground black pepper
1 tsp salt
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp allspice

3/4 cups veggie stock or water
1/4 cup homemade Ancho chili sauce* (could also use tomato paste or ketchup but that lovely Ancho chili taste will be missing)
2 tbsp extra virgin olive oil
2 tbsp homemade Worcestershire sauce**
1 tbsp organic Shoyu or tamari
2 cloves garlic, minced

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix liquid ingredients in a separate bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead until fully incorporated.

Form into a log shape, wrap tightly in foil and twist ends to seal.

Bake for 90 minutes.

* Ancho Chili Sauce Recipe
makes about a cup

3 dried Ancho chiles
1 large clove garlic
2 whole cloves, crushed
2 black peppercorns, crushed
1/2 teaspoon of salt, more to taste

Stem and deseed the chilies. Gently warm cleaned chilies in a dry skillet over medium heat (just a few seconds on each side). Place warmed chilies in a heatproof bowl and cover with 2 cups of boiling water. Let sit for about 15 minutes, until chilies are softened.

Place all ingredients, including 1.5 cups of the soaking liquid in a blender or food processor. Puree until smooth (about 2 minutes). Pour sauce through a strainer into a small saucepan and heat to a low simmer. Maintain the simmer for 10 minutes or until desired consistency.

** Vegatarian Worcestershire Sauce Recipe
makes about a cup

3/4 cup soy sauce
1 Tbsp fresh lime juice
2 Tbsps Barbados (sweet) molasses
1 Tbsp sucanat
1 Tbsp apple cider vinegar
1 hot chili, split open
1-1/2 whole nutmeg seeds
6 whole cloves
Lemon rind, cut into a 1" square piece
1" fresh ginger root, thinly sliced

Combine all ingredients and heat slowly. Simmer for 10 minutes, then remove from heat, cover and leave at room temperature for 24 hours.

Strain and transfer liquid to a clean bottle. Store in the refrigerator; will keep up to 3 months.

Shepherd's Pie with Root Vegetable Topping

I always thought of Shepherd's Pie as some boring thing involving flavorless ground beef, peas and some watery potato-like topping. I saw a recipe in the section of Bon Appetit that features recipes readers have requested from restaurants that inspired me to rethink the dish in a much more positive light.

I followed the recipe as written and it was awe inspiring. The richness of flavors the parsnip and squash add to the potato topping is incredible. The meat is so wonderfully tender it shreds in the pan and melts in the mouth.

The restaurant is the Prairie Grass Cafe in Northbrook, Illinois and here's the recipe.

Shepherd's Pie with Root Vegetable Topping Recipe
2 lbs beef chuck roast, trimmed and cut to 1" pieces
salt
freshly ground black pepper
2 Tbsp butter or refined coconut oil

1 cup diced onion
3 cloves garlic, minced
1 cup carrots, peeled and large dice
1 cup celery, large dice
1 cup fresh or canned tomatoes, peeled, seeded and chopped
2 tsp tomato paste
1 tsp fresh thyme (no stems)
2 cups chicken (or veggie) stock
2 cups beef stock
4 bay leaves
1 bunch chard, ribs removed (they make great veggie stock) and leaves chopped

Sprinkle beef with salt and pepper. In a large, ovenproof saucepan, sear the meat in butter or oil over medium high heat. Stir occasionally until the meat is browned on all sides. Remove the meat from the pan and sauté the onions until tender. Add the garlic, carrots, and celery. Return the meat to the pan. Add the stock. Cover and cook slowly until the meat is tender. Taste and adjust seasoning. Stir in the chard until wilted (about 2 minutes). Let sit while you prepare the topping.

For the topping:
4 ounces parsnip, peeled and chopped
3 pounds of russet potatoes, peeled and chopped
4 ounces butternut squash, peeled and chopped

2 Tbsp butter
sea salt and freshly ground black pepper

Bring large pot of salted water to a boil. add parsnips and cook 2 minutes. add potatoes and squash and cook until all vegetables are very tender,about 10 min longer. Drain , return vegetables to pot, add butter and mash until almost smooth. Season to taste with salt and pepper. Spread on top of the braised meat.

Bake at 375 F until filling is bubbly and the top browns a bit (about 30 minutes).

Serve the pan family style on the table.

Red Velvet (beet) Cake

Beets get such a bad rap. I've never seen so many noses upturned as when I merely say their name. But, why?! So tasty and beautiful. No other vegetable can rival a beet's beautiful deep redness for getting my attention.

Red Velvet Cake probably got it's name because the title Beet Cake wouldn't appeal to the beet hating masses. The stylized title had staying power because the beet haters were none the wise. Modern recipes for Red Velvet Cake call for red food coloring instead of beets, this is unfortunate because not only are beets incredibly nutritious, cocoa and beets together are simply sublime and with a bit of cream cheese frosting, well, just ... yum!!

Red Velvet Beet Cake Recipe

Cake:
1 cup all-purpose flour
3/4 cup whole grain pastry flour
1-1/4 cups sugar
3/4 cup cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1-1/3 cups buttermilk
1/2 cup butter, softened
3 eggs
2 tsp. vanilla
2 cups beets, peeled and shredded

Frosting:
1/2 cup butter, room temperature
1/2 cup Nufchatel cheese, room temperature
1 cup white powdered sugar
1 cup Greek style yogurt
1 tsp vanilla extract

Preheat oven to 350° F. Butter and flour two 8 - 9" round cake pans or one 13x9x2 pan if they aren't silicone.

Prepare Cake(s):
In a large mixing bowl, stir together flours, sugar, cocoa, baking powder and baking soda.

In a separate bowl beat butter, buttermilk, egg and vanilla until fluffy. Stir into flour mixture until well combined. Stir in beets.

Pour into prepared cake pan(s). Bake about 45 minutes, until just set in the center.

Prepare Frosting:
Cream together sugar, butter, cheese and vanilla, then beat until fluffy. Stir in yogurt until smooth and creamy.

Cool cake(s) completely and frost as desired.

Smoky Veggie Red Beans and Rice with Red Wine

Mardi Gras still has me in a New Orleans kinda mood and I was really craving red beans and rice. I didn't have any sausage or ham hocks and thought to go get some. Then I got to thinking about all that fat. So perhaps that's not what I'd go get, but what?

I still wanted that rich, smoky flavor that makes red beans so yummy so I started thinking of flavorful alternatives. I came up with chipotle peppers, sun dried tomatoes and roasted red peppers as some rich/smoky type options so that's what I used. I also bumped up the amount of herbs I usually use to compensate for the lack of spices in the sausage. And, just wow, it turned out marvelously. This may just be my new favorite red beans and rice recipe ... ever.

Smoky Veggie Red Beans and Rice Recipe

1 pound dried red beans

1 large yellow onion, chopped (about 2 cups)
4 ribs of celery, chopped (about 1 cup)
1 green bell pepper, chopped (about 3/4 cup)

4 sun dried tomatoes, soaked for 20 minutes in warm veggie stock or water, then chopped
2 red bell peppers, seeded, roasted, peeled and chopped

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 - 1 tsp cayenne
2 bay leaves
2 Tbsp chopped fresh parsley
1 Tbsp fresh thyme, no stems, leaves minced
1 Tbsp chopped, fresh oregano
2 tsp freshly ground dried chipotle pepper

3 Tbsp garlic, pressed or minced
10 cups water or veggie stock*

4 cups cooked long grain white rice
1/4 cup chopped green onions, garnish

best quality red wine, 8 ounces or to taste (optional)

* Quick Veggie Stock recipe: Place scraps from vegetable prep (including onion and garlic skins) along with some whole peppercorns and other spices (some fresh herbs looking to go bad soon, perhaps?) of your choice in a pot with 10 cups of water and bring to a rapid boil. Reduce heat to low and simmer for at least 30 minutes. Strain well with a fine sieve before using.

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain, rinse and set aside.

Sip some red wine.

In a large pot, place soaked beans water or broth and by leaves. Turn heat to high and bring to a low boil. Meanwhile, be sure the garlic, onion, celery and green pepper are finely chopped (a food processor works well for this) and place in pot with beans along with soaked tomatoes and roasted peppers, herbs and spices. Allow all to reach a low boil. Sip some more of the wine. Reduce the heat to low and simmer until the beans are quite tender and begin to fall apart, about 2 hours. If beans become too thick or dry at any time during this process, add more water or stock, about 1/4 cup at a time.

Sip a bit of red wine.

Once the beans are soft enough, remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 - 20 minutes. Remove from heat and remove the bay leaves.

A few more sips of wine.

Serve over rice and garnish with green onions. Pairs exceptionally well with red wine. =)