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. =)

Organic "Raw" Yogurt

I made the most wonderful discovery at Whole Foods last week. Milk. Yes, I've seen milk at the grocery before, but not raw, unpasteurized milk. It's sooooo good. I just had to see how it translated into yogurt. Wow! It rocks.

There's a school of thought that heat denatures the quality of food such that it loses vital nutrients so some prefer to eat only "raw" foods. That makes sense. Heat certainly affects the flavors of food, sometimes for the good and sometimes for the worse.

Making yogurt is a balancing act very dependent upon temperatures. Too cold and the yogurt cultures go into hibernation, too hot and they die. Different bacteria thrive a different temperatures. If you don't cultivate it long enough, the yogurt is thin and runny, if you let it cultivate too long it is many more beneficial bacteria, but it can get quite bitter. Definitely a balancing act.

So, for my newly found raw milk, I chose the "raw" method of making yogurt which involves close attention to temperature, but never goes over 110 degrees F (not even before the cultures/starter is added). The results were nothing short of fantastic.

Raw Yogurt Recipe
1 quart raw, organic whole milk, (I used half whole milk and half skim milk in mine and it turned out lovely)
1 - 8 ounce container best quality organic plain yogurt or 1/4 cup homemade yogurt reserved from the previous batch (as a starter).

Take the yogurt starter out of the refrigerator for 1 -2 hours, to bring to room temperature.

Warm a 1 qt glass jar by rinsing with hot water.

Gently heat the milk in a pan to 110°F, then remove from heat immediately.

Gently whisk in the starter culture.

Pour the mixture into the warm glass jar and place the lid. Make sure to leave a bit of space at the top of the jar so the culture has some space to grow (less than an inch is fine). Wrap the jar snugly in a blanket or kitchen towels and store in a warm place overnight. The oven with just the pilot light on works well. Or, to more closely regulate the temperature, use a yogurt maker. I put mine in a yogurt maker for about 5 hours and just as Goldie Locks found Baby's Bear's bed, it was ... just right.

In the morning, put the yogurt in the fridge. (It will continue to thicken a bit as it chills.) And, viola, rich, creamy, decadent "raw" yogurt!

If you're interested in reading more about making yogurt, here's a nice explanation of the yogurt fermentation process that was prepared by Nam Sun Wang of the Department of Chemical & Biomolecular Engineering at the University of Maryland.

Saucy Seafood Creole

Keeping in line with my excitement for Mardi Gras season (which starts today, by the way), my Jambalaya epiphany steered me back to New Orleans for dinner. There was a pound of shrimp and a pound of scallops in the freezer whispering in my ear to be on the table. But of course, I could almost see the lightbulb over my head, some seafood creole with so many flavors in the sauce, it makes your taste buds dizzy. That's what I wanted.

It turned out absolutely divine. Traditional creole recipes call for quite a bit of butter and/or oil. I used no butter or oil in this one and the layers of flavors in each mouthful are so exquisite, not even butter (of which I'm a huge fan) could make it any better.

Saucy Seafood Creole Recipe

1/4 cup shrimp stock*
1 small - medium yellow onion, chopped
1 small - medium purple onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced

4 cups shrimp stock
1 28 oz can peeled whole or chopped tomatoes
1 7 oz jar tomato paste
1 cup organic ketchup
1 head of garlic, roasted, cooled and skins removed

1/4 tsp white pepper
1/4 tsp freshly ground black pepper
1 Tbsp creole spice blend
2 Tbsp chili sauce
1/4 tsp sugar
1/4 tsp sucanat or brown sugar
1/4 tsp organic raw agave or pure maple syrup
1/4 tsp molassas
1/2 tsp hot sauce
1 Tbsp worchestershire sauce
1/2 tsp salt
2 tsp fresh thyme (no stems), chopped
1 bay leaf
1/4 cup freshly squeezed lemon juice

1 pound sea scallops
1 pound medium shrimp, peeled and deveined

* Shrimp stock recipe: Place peels and tails from shrimp along with scraps from the vegetable prep in a large pot, add 6 to 8 cups of water, bring to a boil, lower heat and simmer for at least 30 minutes. Run through a fine mesh seive before using. Use the extra stock for cooking the rice.

In a large saucepan, warm 1/4 cup of stock to medium hot, add the onions, peppers and garlic. Turn heat to low and sweat the veggies, covered, until they are soft (about 15 minutes).

Meanwhile, drain the tomatoes (reserving the juice) and mash the tomatoes to a fine puree with your hands, remove any pieces of stem or skin. Once veggies are soft, add both the tomato juice and puree to the pan and then add the rest of the listed ingredients except the scallops and the shrimp.

Add all ingredients to saucepan and bring to a a low boil, then reduce heat to low. Allow sauce to simmer, uncovered, for at least 30 minutes until it has reduced enough to suit your taste.

Add scallops and shrimp and continue to simmer, uncovered, for another 15 minutes.

Serve with long grain white rice cooked in shrimp or vegetable stock.

Chicken and Sausage Jambalaya

Last night, excited for the beginning of Carnevale season (which is tomorrow *claps excitedly*), I was in a New Orleans mood. I also happened to have some lovely veggie stock in the fridge just calling for something to show it off and what better than rice? New Orleans + rice = Jambalaya!

I have historically not been impressed with chicken in jambalaya. It gets too boiled. I've tried pre -frying it and experimenting with seasoning combinations but it still tasted like a rubber chicken. And, alas, the answer is so easy. Simply put the chicken in last (after most of the water has been absorbed by the rice). Then it gets gently steamed rather that rubberized. Turns out tender and perfectly chicken flavored without any additional seasoning. Simply awesome.

Chicken and Sausage Jambalaya Recipe

3/4 cup chicken or vegetable stock

1/2 pound andouille or other spicy link sausage
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups chicken or veggie stock
1/4 - 1/2 tsp ground cayenne (depending on how spicy your sausage is)
2 bay leaves
1 1/2 tsp salt
1 pound boneless, skinless chicken breasts, cut into bite sized pieces

In a large saucepan, heat about a half cup of water to medium hot. Add the sausages and puncture the skins to release some of the fat into the pan, an turn from time to time until browned (5 to 10 minutes). Remove sausages to cutting board and cut into 1/4 inch slices once they are cool enough to handle. Pour off the pan drippings but don't wipe out the pan.

Add about another quarter cup of stock and heat to medium. Add onion, celery, bell pepper, and garlic to the pan and cook, covered, until the vegetables start to soften (about 5 minutes). Add the rice, broth, sausage, cayenne, bay leaves, and salt and increase the heat to bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.

Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender (about 5 minutes). Remove from the heat and let stand, covered, for about 2 minutes.

Remove bay leaves and serve family style in a big bowl.

A Berry Healthy Smoothie

A daily smoothie is a tasty way to pack a whole lot of nutrition into your day. I especially like to use homemade organic yogurt and organic tofu as protein sources. Then add flax and avocado for some heart healthy fats. Lastly, the crowning glory - organic frozen fruits and a bit of freshly ground cinnamon (which has been shown to stabilize blood glucose levels).

The flavor variations are endless. When peaches are in season, I like to omit the banana and berries (but still keep the apple) and use alot of peaches and a bit of organic vanilla extract to make a peaches and cream smoothie. Other times nothing hits the spot like an orange-banana-strawberry blast. Mmmm. And plums are an awesome mix with blueberries and banana.

You don't even need a recipe. Just browse the fruit section of the grocery or farmer's market for what moves you. Then wash and prep fruit and place in plastic freezer bags so they are nice and frozen when you want them. I sometimes place the ingredients in the blender bowl the night before, so all I have to do in the morning is blend and drink. Life is sweet!

A Berry Healthy Smoothie Recipe

1 cup plain (regular, low or nonfat) yogurt
2 oz tofu (soft, medium or firm)

1/4 cup freshly ground flax seeds (adds nice fiber and omega 3's but makes the smoothie too grainy if it sits for too long, so be sure and drink it quickly) or 1 tbsp cold pressed flax seed oil (gives a much smoother texture than the ground seeds)
1/4 ripe avocado

1 banana, peeled and frozen
1 cup frozen berries
1 apple, cored and frozen

1 tsp freshly ground cinnamon

add all ingredients to blender and then blend to desired consistency; add milk or fruit juice to thin if necessary.

Three more days till King Parties!

Ok, my colors are a bit off and I was fresh out of throws but what a great concept. Have a party, some really good food, great wine and ... a really tasty cake with a prize! The best part is that whoever gets the prize is the king or queen of the party (all perks inherent therewith). I love it, love it, love it. And as if it couldn't get any better, the new "queen" hosts the next party (or simply makes the next cake). And the parties (and cakes) don't stop until fat Tuesday. How sweet is that?

King Cakes are intended to look like royal crowns (you can see it in mine if you squint real hard) and can be quite ornately decorated with vibrant purple, green and gold colored sugars and surrounded by Mardi Gras beads (throws) and/or "gold" coins. The structure of King Parties can be as formal or informal as you like, but the one thing that has to remain the same is the cake with the prize! King Cake is yummy, festive and can be quite frustrating to make if you don't have a stand mixer. Recipes for this delicious cinnamon infused bread with or without fillings and frostings abound. The one I made is a traditional brioche dough with a delicious pecan filling and bourbon glaze.

Cinnamon Pecan King Cake Recipe

Brioche:
1 envelope (2.5 tsp) active dry yeast
2 Tbsp warm water (105 to 115 F)
1 tsp salt
2 Tbsp sugar
1/4 cup milk (room temp)
2 tsp orange zest, finely minced
2 cups whole grain pastry flour
1 tsp fresh ground cinnamon (grind cinnamon sticks in a clean coffee grinder)
2 eggs (room temp), beaten
1 1/4 sticks cold unsalted butter, cut into 1/4 inch pieces
1 egg beaten and 2 Tbsp water
1 plastic prize trinket

Pecan filling:
1 cup pecans, roughly chopped and toasted until fragrant
2/3 cups sucanat or brown sugar
1 tsp vanilla extract
1 tsp freshly ground cinnamon
1/2 tsp ground allspice
1 pinch of salt
1/4 cup organic raw agave or pure maple syrup

Glaze:
1/2 cup powdered sugar
1 Tbsp bourbon
water (enough to make a thick paste that can be drizzled)

Colored Sugar:
granular sugar
food coloring (purple [red +blue], green [blue +yellow] and gold [yellow])

Place yeast and warm water in the bowl of stand mixer (run some hot tap water over the bowl before using it so it doesn't affect the temp of your yeast); allow to rest until frothy (about 8 minutes).

Mix salt, sugar, orange zest and milk in a small bowl; when sugar is dissolved (and the milk is room temp so it doesn't startle your yeast) pour into stand mixer bowl with the yeast.

Mix the cinnamon with the flour.

With the mixer on low speed, using the dough hook attachment, add the two beaten eggs, then gradually add all the flour. Knead on low speed for 10 minutes, or until smooth and elastic. If too sticky, add a bit more flour. With the dough hook still turning, incorporate the butter into the dough, a little at a time but no so slow that the butter melts.

Turn the dough into a buttered bowl, loosely cover with plastic wrap and let rise in a warm spot (I like to use the oven with just the pilot light on). When the dough has doubled in size (about 2 hours) punch it down, cover and place in the refrigerator overnight.

The next day:

Preheat the oven to 350 F.

Prepare pecan filling by combining all the listed ingredients.

Roll the dough out to a 6 x 18 inch rectangle. If dough is too stiff, let it rest to come closer to room temp. If dough gets too soft, put it in the fridge for a bit. Spread the filling in the middle of the of the dough, leaving about and inch on each side. Place the trinket somewhere with the filling. Fold the dough over lengthwise and seal seam. Then make the roll nice and tight placing the seam side down. Take the ends and tuck one inside the other (to make an oval shape) and pinch the seam and smooth the seal. Place on a baking sheet and let rise, loosely covered with plastic wrap or a towel, for 45 minutes or until doubled in bulk.

Brush the cake with eggwash (one egg beaten with 2 tsp of water). Bake for 30 minutes or until uniformly browned.

Let the cake cool fully before decorating (warm sugar gets too mushy). Brush cake with a bit of glaze thinned out with cold water so your decorative sugars have something to stick to. Decorate with the colored sugars (purple, green and yellow) as desired and drizzle some thicker glaze on top of the colored sugar.