Food In Many Forms

It's been five years since I updated this recipe and my love for poppy seeds is unchanged. This time around, I'm excited to introduce them to my 11 month old so she can develop a love for them too. I used five different citrus flavors - lemon zest, orange zest, lemon juice, lemon extract AND lemon yogurt, so I am excited for all the lemon-y flavor. I've also moved since I last updated this recipe, and there must be something different about my oven, because it took a little bit longer to bake. I will just have to repeat this again soon and verify that it needs closer to 50 minutes. INGREDIENTS 1/2 cup all-purpose flour 1/2 cup whole wheat or oat flour 1/2 cup almond flour 2 teaspoons baking powder 1/2 teaspoon kosher salt Freshly grated zest of 2 large lemons 1/2 orange zest 3/4 cup Greek or other strained yogurt 1 cup granulated sugar 2 large eggs, lightly beaten 1/4 cup poppy seeds 1/3 cup avocado oil 1/2 lemon's juice 1 teaspoon lemon extract 2 1/2 tablespoons milk o...

I love poppy seeds. I love them in muffins, on bagels, and as a dessert filling. I like sprinkling them on avocado toast, and sneaking them into recipes whenever possible. Lemon poppy seed bread is just the combination of two foods that I love. The first time I tried this recipe, it didn't seem quite lemon-y enough, but it was still a delicious breakfast to look forward to. When I went back to it two weeks later, I realized the lack of lemon was because I didn't add the lemon glaze or the syrup. So the second time around, I amped up the lemon flavor in the bread, knowing I didn't want the added sugar from the glaze. After all this is breakfast, not dessert, which I why I also switched out some of the regular flour as well.  I want to try this recipe one more time with less wax-y lemons, and I think the flavor will really pop. Then I want to try cutting back on the sugar, and maybe add some pea protein. INGREDIENTS 1/2 cup all-purpose flour 1/2 cup oat flour ...

One of our last purchases from Costco in preparation for our self-isolation was Greek yogurt. We were able to get the low sugar Chobani for less than $1/ container. The low sugar variety is especially delicious in combination with Bear Naked Dark Chocolate Hazelnut Granola . But our supply of granola is running low, so I tried my hand at making my own. If the homemade version is actually healthier, I would make it more often! According to their website, 1/2 cup of the store bought version has about 300 calories, and 17 g of fat. The original recipe made 5 cups, suggesting 1/10 of my new recipe would be about 1/2 cup. In actuality, this new recipe has even more calories and fat - 400 calories and 19 g fat per 1/2 cup. INGREDIENTS 3 cups Trader Joe's quick cook steel cut oats 1 cup sliced almonds (or any nut) 1/2 cup chopped pecans 1 teaspoon ground cinnamon 1/4 cup Nutella 1/4 cup pure maple syrup (or honey) 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup semi-swe...

I painted myself into a corner this week, metaphorically speaking. I proposed to my boss that we offer staff heart healthy recipes during American Heart Month, in February, on a weekly basis. Then I said I would make one of the recipes, and when I proposed egg bites, she liked the idea so much, I couldn't change her mind afterward. I would have been fine making egg bites, except almost recipe I had found had some form of cheese or processed meat, and how is that heart healthy? The one exception was the recipe I found from whole foods , but my boyfriend/ test subject is allergic to mushrooms, and I felt that just vegetables lacks the pizzazz required to win people over to the side of "healthy can still taste good". So, I was forced to invent something, which for better or for worse is in my oven right now. These new egg bites were inspired by muhammara from Turkey and the nutty omelets of Dubai. Ingredients 2 cups pasteurized egg whites or 8 whole eggs 12...

It is an unfortunate truth that you don't find many Trader Joe's in the city - it was true in Baltimore, it is true here in Boston as well. The other day, I was perusing the bakery section. The muffin selection seems like it has something for everyone - flavors include streusel, morning glory, banana chocolate chip, carrot ginger, blueberry raspberry oat bran and greek yogurt lemon poppyseed. I've tried several of them, but I always feel like I have to choose between prioritizing whole grains, flavor, or good ingredients. Finally, this past weekend, I decided to try to replicate one of the TJs muffins, but with my own tweaks to include whole grains, lower glycemic index, and less sugar. If you believe the internet, this recipe came from the Morning Glory Cafe in Nantucket, and it became well known when it was published in a magazine in 1981. They were a big hit - I just want to figure out a way to up the protein content a tad but otherwise I'm quite satisfied...

Last night I was thinking about all the flour sealed away on the top shelf of my fridge, and I figured it was about time to try my muffin recipe again. When I woke up this morning, I laid out all my ingredients, and was excited to find I had fresh lemons, which I had said I wanted to try using back in July, as well as dried orange peel. I still had to run to the store for buttermilk, but that gave me the opportunity to buy cranberries! I made a batch of the Triple Berry muffins first. The last time I made them, I ran out of sprouted wheat flour, so I could only get about 1/2 cup. This time I split the flour content more evenly - 1 cup sprouted wheat flour, 1 1/4 cup whole wheat pastry flour - and I added about half a lemon's worth of zest when I added the berries. Unfortunately, I was impatient to eat and I didn't defrost the berries enough. Then I didn't hear the timer go off. So now I have burnt, under-cooked berry muffins (flavor is still good though!). I ate a ...

As much as I love Baltimore, one of the frustrating aspects of living here is that the grocery stores don't seem to carry a lot of whole grain products. It's hard to find whole wheat bread that doesn't taste terrible, whole grain baking mixes are nonexistent, and whole wheat pancakes are available from just one brand ( Kodiak Cakes - I highly recommend them!). I've made a few attempts now to adapt baking mixes to make muffins and breakfast breads, but the results have been just okay. And who wants to feed their friends average baked goods? So, I've decided to go in search of my perfect muffin recipe. Ideally this recipe would: Taste good Be whole grain Work well as muffins, and as a breakfast bread Be adaptable to different flavors (i.e. berry, banana, pumpkin) My initial thoughts were to use ingredients like white whole wheat flour, whole wheat pastry flour, sprouted wheat flour, almond flour, flax meal, and rolled oats. This recipe does not incorpo...

I found about 10 bananas on the back shelf of my freezer, so naturally, I made lots and lots of banana bread. Do you sense a theme this week?! I'll give you a hint - it's food found in the depths of my freezer. I thought I should be healthy or something, and I bought sprouted wheat flour to use in this recipe. It was VERY WHEATY , and not really an improvement in my opinion, so the recipe and nutrition analysis below uses all-purpose flour. Oddly, when I changed the flour in the recipe from whole wheat to all-purpose, it added vitamins because the white flour is enriched - funny how that works out sometimes. Additionally, the fancy flour cost more than a dollar more in this recipe . Definitely going to stick with all-purpose flour on this one. But I toasted up the bread with a little butter and it was pretty darn good with a cup of coffee on this cold, snowy morning ! Ingredients : 1 1/3 cups all-purpose flour ¾ teaspoon fine grain salt ½ teaspoon baking so...

Some dishes, you just don't forget the first time you had them. In particular, the egg chilaquiles I had at Lauriol Plaza have been stuck in my mind: Three scrambled eggs with tortilla chips, and green tomatillo sauce. Topped with Monterey Jack cheese and sour cream. Served with seasonal fruit. Recommended for a hang over. - Lauriol Plaza Menu It came to my table still piping hot and comforting after a late night on the town. So, now that I have the time, I had to try my own version of it, perfectly portioned for 1. Ingredients : 1/2 cup salsa  3 oz chicken or vegetable broth 1 large egg 3 corn tortillas, in pieces, baked til crisp at 375 degrees OR 2 oz tortilla chips .75 oz queso fresco Nonstick cooking spray  Directions : 1. Heat salsa and broth in large saucepan to medium-high. Stir in the chips, coating all of them well with the mixture. As soon as the salsa mixture is at a boil, cover the pan and turn off the heat. Let stand for 5 minutes...

I think the "Cupcakes" turned out pretty well, but they really look and taste more like muffins. They would be great for a quick breakfast and are a lot better than some of those oatmeal breakfast bar recipes I've tried. I ended up doubling the recipe, which made 26 muffins. I ended up using almost an entire zucchini, two small apples, shredded carrots and chopped raisins, and I definitely recommend using some kind of dried fruit to add some sweetness. It seems like a lot of people just use the leftover fruits and vegetables from their juice smoothies, which I think is a great idea! 

" Waking up too early Maybe we can sleep in I'll make you banana pancakes Pretend like it's the weekend now And we could pretend it all the time "  - Jack Johnson This recipe makes me think of Jack Johnson playing in the background on a quiet Sunday morning, the early morning light poring into the still dark kitchen, as I meditatively combine ingredients and wait for my macadamia sauce to thicken. It is a nice thought, but very far from the reality.  In reality, it was 12:45 in the afternoon, and the football game was going to start soon We were starving hungry and popping turkey sausage links, waiting anxiously for the macadamia nut sauce to thicken. Pretty soon, he was splitting his time between watching the pancakes and watching the game for the most part, but once the sauce started to thicken up and fill the air with delicious smells, neither of us could stay away from the stove, and we stood arms around each other, proud of our success. ...

Molasses cookies, pumpkin cake, gingerbread. These are all desserts that remind us of the holiday season. Already, the malls are decking the halls, and the city is starting to hang Christmas lights on the trees along the harbor. For a healthy meal that stirs up that same holiday spirit, try this pumpkin pie oatmeal from Budget Bytes ! Plus, you'll have leftovers for days! Ingredients 1 (15 oz.) can pumpkin purée 1/2 cup brown sugar 2 large eggs 1 tsp pumpkin pie spice 1/4 tsp salt 3/4 tsp baking powder 1/2 tsp vanilla extract 1.5 cups milk 2.5 cups dry old-fashioned oats Directions: STEP 1: Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk. STEP 2: Mix the dry oats into the pumpkin mixture. Coat an 8x8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the pre...

After eating take out for lunch and dinner, I knew I couldn't sit around in my apartment and wait for the cravings to strike. So, I dragged myself to the gym, and when I got home, I baked. It seems counter-intuitive to bake to prevent snacking, but it keeps my mind off of the tortilla chips in the cupboard and the Ben & Jerry's in the freezer. And even when I have "no food in the house", I always have flour and sugar. Kill two birds with one stone and bake your breakfast, lunch or dinner for the next day in advance! 1 3/4 cups flour 1/2 cup sugar 2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. ground cinnamon 1 egg, beaten 3/4 cup milk 1/4 cup vegetable oil 1 cup frozen, pitted dark cherries, quartered In a medium bowl, stir together flour, sugar, baking powder, salt and cinnamon. Add egg, milk and oil. Stir until combined. Stir in dark cherries. Fill greased 2 1/2 inch muffin tins two-thirds full. Bake at 400 degrees for 20 minutes or until tes...

In my attempt to give some store-bought crescent rolls a little boost of nutrition , these crescents are filled with spinach, Parmesan and caramelized onions. Plus, these little guys can be made the night before and refrigerated until breakfast time. This also means you don't have to cook (or eat) all 8 at once ! Ingredients 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup grated Parmesan cheese 1/4 cup chopped onion 2 teaspoons olive or vegetable oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 (8 ounce) Open Nature refrigerated crescent rolls Directions Caramelize onions. Add spinach, Parmesan cheese, onion, oil, salt and pepper to a bowl.Unroll and separate the crescent dough into eight pieces. Spread spinach mixture evenly over dough to within 1/8 in. of edges. Roll up and place on a greased baking sheet. Bake at 350 degrees F for 15-18 minutes or until golden brown. Serve warm. Check out this gooey deliciousness... Adapted from:...

Hmmm... this picture may look questionable, but if you are looking for a satisfying, low-calorie breakfast, this may be just the thing.  What is in it? Well, turkey sausage bits, egg whites, 1 whole egg, and tomatoes and onions. How many calories? About 200 when you use non-stick cooking spray, like Pam.  Ingredients: 1/4 cup chopped onion 1/4 cup chopped tomato 1 whole egg 1/2 cup egg whites Milk, Salt, Pepper (optional) 1/3 cup pre-cooked turkey sausage bits  Cooking oil Fresh Thyme (optional) Directions: 1. Saute the onions, and add tomatoes when they begin to brown. 2. Throw in the sausage and cook until heated. I also added thyme at this step because I had it laying around.  3. Combine the egg and egg whites, and add milk, salt and pepper, if desired 4. Pour the eggs over the rest of the ingredients in the pan and cook until done.

I was looking for decadence, and I got it... but then Lemon Curd is about the most decadent spreadable I have ever lathered on a piece of bread. It is pretty much lemon meringue pie filling (and it has all the butter, eggs and sugar to prove it).                                                                                                                                          " In late 19th and early 20th century England, home-made  lemon curd  was traditionally served with bread or scones at  afternoon tea  as an alternative to  jam , and as a filling for cakes, small  pastries  and  tarts ."...

  My obsession with french toast began with my mother's basic white bread and egg recipe and was further provoked by repeated visits to La Madeleine for their version covered in bananas, strawberries, honey, syrup and who knows what other secret, delicious ingredients. So it is no surprise that I clipped out a recipe called " Perfect French Toast " from the Food Network Magazine and vowed to attempt all three variations -  lemon blueberry, chocolate and strawberry shortcake. I'm working in my best friend's kitchen today and I know she would appreciate the leftover english muffins, so I am going to start with the Strawberry Shortcake .... Ingredients: Basic Recipe: 4 eggs 1 1/2 cups milk 1/2 teaspoon nutmeg 1 teaspoon vanilla extract 1 teaspoon sugar 1 pinch salt 1/2 Tbsp butter Extras for Strawberry Shortcake Variation: 1 teaspoon grated lemon zest 3 Tbsp sugar 3 cups halved strawberries 4 English muffins, halved Honey (for drizzling) Vanilla Yogurt (for toppin...