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...

A few months ago, we grabbed some marinated Chicken Shawarma from Trader Joe's and were pleasantly surprised how well it turned out by just baking it in the oven. We paired the chicken with pita, tzatziki sauce, lettuce, tomato, red onion, and cucumber. Any meal that gets praised in my house is worth repeating. So, I looked through a few homemade marinade recipes and decided to try it out for myself. The NYT recipe looked like the best option, because the chicken was also meant to be baked after it was marinated.  INGREDIENTS 2 lemons, juiced 1/2 cup + 1 Tbsp olive oil 12 cloves garlic 1 tsp kosher salt 2 tsp black pepper 2 tsp cumin 2 tsp paprika 1/2 tsp turmeric A pinch of ground cinnamon Red pepper flakes, to taste 2 pounds boneless, skinless chicken thigh 2 Tbsp chopped fresh parsley DIRECTIONS 1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, crushed garlic, salt, pepper, cumin, paprika, turmeric, cinnamon...

I love it when I stumble on something so easy and good. This recipe is adapted from two different sources, and serves 2 hungry people. Depending on how big a fillet you use, you may have a bit leftover for lunch the next day. I paired it with steamed french green beans and brown rice, but it could go with pretty much any kind of vegetable/ grain combo. The nutrition profile looks a little crazy, but keep in mind that there is going to be marinade left in the baking dish. Hopefully, you are probably not drinking the remaining marinade, but it's still good to know what the worst-case scenario is. INGREDIENTS 1/2-2/3 pound salmon fillets 3-4 garlic cloves, crushed 3 Tbsp soy sauce 3 Tbsp cup brown sugar 3 Tbsp cup water 2 Tbsp vegetable oil 1/2 lemon's juice DIRECTIONS Preheat oven to 400 degrees. with a rack in the center. In a small bowl, stir together soy sauce, brown sugar, garlic, water, and vegetable oil until sugar is dissolved.  Place fish in a l...

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 ...

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 ...

I have a habit of picking up unusual baking supplies at the grocery store, just because I have never seen them before. Almond paste, poppy seed filling, dutch process cocoa, orange and lemon extracts have all caught my eye on one occasion or another. But of course I always forget the essentials . Without baking powder, unsalted butter or confectioner's sugar, I resorted to a lemon sugar cookie to fulfill my sugar craving . Compared to other untested recipes I've tried, this recipe was pretty successful. But I think they would be even better with a lemon icing or a lemon glaze , or even just some colorful icing on top!  Adapted From:  http://allrecipes.com/Recipe/crisp-lemon-sugar-cookies/detail.aspx Ingredients 1/2 cup butter, softened  1/2 cup and 1 teaspoon sugar  1/2 egg  1-1/2 teaspoons milk  1 teaspoon lemon extract  1/2 teaspoon vanilla extract  1-1/4 cups and 1 tablespoon all-purpose flour  1/2 teaspoon salt  1/4 teaspoon baki...

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 ."...

The University of Maryland probably got 3 feet of snow yesterday, and barely any stores are open. However, with my determination to bake, I found a recipe that only required a minimal number of ingredients. The recipe we used to make meringues is a very basic one - egg whites, sugar, cream of tartar, lemon zest and salt. But we added in cocoa powder and instant coffee to some of them to create a little more variety. They turned out amazing! We made the cookies really big, so we left them in for ten extra minutes, but other than that the recipe was really easy and accurate. I thought it would be funny to keep them in an old empty meringue container - but I am probably the only one who finds it immensely cool!