Archive for the ‘sweet’ Category

h1

Healthify. (COCONUT OAT FLAX MUFFINS)

April 1, 2015

ucc_healthymuffins

Certain foods are great vehicles for healthy ingredients, and muffins are one. It’s truly a case of a recipe just being a guide. You can switch around grains and flours and fruits and sweeteners to make a healthier snack that is customized especially for you and yours to devour. I took these muffins from Gold Medal Flour‘s website and messed with them. I find that product websites often have good, reliable recipes that are both healthy and -un. You can also find great starter recipes at Bob’s Redmill and King Arthur but, my point remains, don’t be afraid to tweak!

As an example of how and what I modified, you will find my recipe below, as well as the original, for comparison. You can see that applesauce has replaced half of the oil and I brought the sugar levels down all around. I swapped out half of the chocolate chips with raisins, and I omitted chocolate altogether from the topping. Some of the additions happened to be on hand (bran, oat flour, flax, etc.) and some, like coconut, my fam just enjoys. Gold Medal didn’t do a bad job here! Original recipe calls for whole wheat flour and oats, which is a perfectly acceptable health-supportive combo. Even the amount of fat in the original recipe is kept at a minimum, with just a bit of oil and some yogurt. But I went ahead and kept on pushing.

COCONUT OAT FLAX BRAN RAISIN CHOCOLATE CHIP YOGURT MUFFINS
(makes 12 large muffins)

1/2 cup whole wheat flour

1/4 cup oat flour

1/4 cup wheat bran

1/4 cup shredded unsweetened coconut

1-1/2 cups old-fashioned oats

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 tablespoons canola oil

2 tablespoons apple sauce

scant 1/3 cup dark brown sugar

2 large eggs

1 teaspoon vanilla

1 cup plain yogurt

1/2 cup semi-sweet chocolate chips

1/2 cup raisins

Streusel Topping

2 tablespoons canola oil

2 tablespoons dark brown sugar

1/4 cup old fashioned oats

1/4 cup shredded unsweetened coconut

2 tablespoons flax seeds

  • Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with cooking spray and set aside.
  • In a large bowl, whisk together the flours, bran, coconut, oats, baking powder, baking soda, salt and cinnamon.
  • In a medium bowl, whisk together the oil, applesauce, brown sugar, eggs, vanilla and yogurt. Stir the wet ingredients into the dry ingredients until well combined. Fold in (1/2 cup) chocolate chips and raisins.
  • Divide batter evenly among greased muffins cups.
  •  Streusel: In a small bowl, stir together the struesel ingredients with a fork until well coated in the oil. Place a heaping tablespoon of streusel over the batter in the muffin cups.
  • Bake for 15-18 minutes or until muffins start to turn golden brown and streusel is crisp. Let muffins cool in pan for 5-10 minutes before removing to cool completely.

    Original recipe:
    Oatmeal Chocolate Chip Greek Yogurt Muffins

    1 cup Gold Medal™ whole wheat flour
    1-1/2 cups old-fashioned oats
    1-1/2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/4 cup canola oil
    1/2 cup dark brown sugar
    2 large eggs
    1 teaspoon vanilla
    1cup Yoplait® Greek vanilla yogurt
    1 cup semi-sweet chocolate chips
    Streusel
    2 tablespoons canola oil
    1/3 cup dark brown sugar
    1/2 cup old fashioned oats
    1/3 cup semi-sweet chocolate chips

  • Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.
  • In a medium bowl, whisk together the oil, brown sugar, eggs, vanilla and Greek yogurt. Stir the wet ingredients into the dry ingredients until well combined. Fold in 1 cup chocolate chips.
  • Divide batter evenly among greased muffins cups, filling each one almost full.
  • In a small bowl, stir together the struesel ingredients with a fork until well coated in the oil. Place a heaping tablespoon of streusel over the batter in the muffin cups.
  • Bake for 15-18 minutes or until muffins start to turn golden brown and streusel is crisp. Let muffins cool in pan for 5-10 minutes before removing to a wire rack to cool completely or enjoy.
h1

Handed down. (EMPANADAS)

March 18, 2015

IMG_8186

I was introduced to empanadas as a late night drunken treat in the deepest depths of Queens. The version we ate were greasy and deep fried, stuffed with ground up meat and some questionable, grizzly bits. Perfect drinking food. I will confess that Janine and I called them “Keebleros” because, in our boozy haze, we couldn’t remember what they were really called. We thought this was hilarious.

Empanadas vary greatly from country to country and are interpreted further still, by region. Colombia and Venezula deep fry their stuffed creations while Chile and Argentina bake theirs in the oven. In general, empanadas can be cooked either way and filled with anything; meat, cheese, egg, spinach, fruit, shrimp or squash, in infinite combinations. A basic (if not totally traditional) empanada is anything that tastes good wrapped in dough, which is almost anything. The key to success is pretty simple. As long as the filling you have created tastes great, your empanadas will be voraciously devoured by anyone you offer them to. Take into consideration, the doughy exterior will tone down the filling, so it’s important that whatever you are stuffing in is seasoned well.

Years after my experience with Keebleros, I befriended the lovely Erica and became close with her family, who relocated to New York from the San Juan province of Argentina. As a result of this friendship, I am introduced to a whole new genre of amazing tastes. Chimichurri! Alfajores! Maté! Malbec! When Christmas rolls around, among the many delicious foods served, one of the family’s traditions is a heaping platter of freshly baked empanadas; stuffed with beef (picadillo), a green olive and a small chunk of hard-boiled egg. Guests are encouraged to eat as many as they possibly can …and to compete while doing it! I couldn’t quite beat out brother, but I held my own, foregoing other dishes so that more empanadas could fit.

Then the learning began. There were years that we helped punch the homemade dough* into submission, years that we browned kilo after kilo of beef, and many lessons about twisting the edges just right. Often times, Erica would arrive at my family’s holiday party with a heaping platter just for us, and it quickly became a ritual anticipated by all.

Because of these awesome memories –and sheer deliciousness– I have adapted the very same empanadas sanjuaninas as one of my favorite celebrational foods too. They are a perfect self-contained party dish. Easy to transport (I should know, I used to fill my pockets with them), and effortless to serve. Heat them if you have the means, but I have never seen empanadas refused neither cold nor at room temp. It is obvious, just by looking, that they are made with love. And so, the excitement continues to generate.

EMPANADAS DE PICADILLO

(Makes about 10 empanadas using 5-inch dough circles)

1 pound ground beef

2 tablespoons cooking oil, divided

1 small onion, diced

3 cloves of garlic, minced

1 tablespoon cumin

1/2 tablespoon chili powder

1 teaspoon paprika

a few dashes of hot sauce (optional)

2 teaspoons salt

1 teaspoon black pepper

2 hard boiled eggs, peeled and roughly chopped

10 small pimento-stuffed green olives

10 Goya Discos para empanadas (1 package), thawed

1 egg, whisked in a small bowl with a tablespoon of water

  • Preheat the oven to 350F.
  • Start warming a skillet over medium heat, add half of the oil and the beef. Wait for some sizzling sounds and occasionally break up the beef with a spoon as it cooks. Season with a bit of salt and pepper. When the meat is thoroughly browned, lift it from the skillet with a slotted spoon and put aside in a big bowl.
  • Wipe out the skillet and warm the second tablespoon of oil. Brown the onions (about 8 minutes). Add the garlic and the next five spices until toasted and fragrant, another 5 minutes. Add a small splash of oil if dry.
  • Stir the onion mixture into the ground beef, combining well. Add hot sauce, if using. This is picadillo! Taste for seasoning. If needed add salt, pepper, etc.
  • Lay the dough circles on a work surface and brush half of each with the raw egg mixture.
  • Place a mound of picadillo (about three heaping tablespoons) on each circle. Put one olive and a piece of egg with the meat on each round.
  • Fold the dough into a half-moon shape over the meat-olive-egg pile and press to seal. Gather up small sections from the edge where the two sides meet and pinch them together in one-inch intervals, further sealing the dough. Another option is to push the two sides together by pressing down to ‘crimp’ them with a fork. Repeat with all meat/circles.
  • Place finished empanadas on a baking sheet and brush the tops with the remaining raw egg mixture. Bake for 40-45 minutes or until the exterior is golden and crisped.

* I am a busy lady, (frozen) Goya discos are my secret weapon, and puff pastry could be a last-resort substitute. But pleeease feel free to make your own dough.

Here lies post from way back, it talks about a sweet-savory experiment:

RICOTTA AND FIG EMPANADAS

h1

Five more food photos. (BY ORI)

February 24, 2015

 

 

 

ucc_kalepizza

Homemade pizza with ricotta and sauteed kale.

Salmon tartare, creme fraiche, arugula, buckwheat corn pancake.

Salmon tartare, creme fraiche, arugula, buckwheat corn pancake.

Smokey butternut squash soup with parmesan tuiles and pepitas

Smokey butternut squash soup with parmesan tuiles and pepitas

Spices for mulled wine.

Spices for mulled wine.

Hamachi crudo.

Hamachi crudo.

h1

Disguise. (SWEET/SAVORY TURMERIC POPCORN)

March 3, 2014

20140304-023811.jpg

For some reason I had always meant to make popcorn on the stovetop but never really got around to it. And because of this I refused to wrap my head around the unbelievable simplicity of making it.

Then someone offered me money to make lots and lots of popcorn and, here I am, ready to tell you all about how awesome the results of this quick and easy snack can be. The other upside (what’s the upside?), you can make it as decadent as you want with peanut butter, sugar, chocolate, caramel, etc. or you can cram a whole bunch of healthy stuff on it like coconut oil, flax, nutritional yeast, matcha or turmeric, which is my fave because the color is righteous.

Turmeric is being hailed as such an impressive superfood, I keep a bottle of it handy, working it in where I can. Popcorn is a healthy snack itself, when prepared in the latter of above-mentioned styles. I think it is great anytime but especially before dinner when you have hungry family meowing around the kitchen but the meal is not quite ready… that bright yellow can really distract!

I use a pretty foolproof popcorn-making technique and I am sorry I can not give proper cred where it is due. I saw it once and never turned back. The topping is my invention…but also foggy. Here’s the gist:

SWEET/SAVORY TURMERIC POPCORN

1/3 cup popcorn kernels

2 tablespoons cooking oil

2-3 tablespoons butter or oil

1/3 cup maple syrup

pinch cumin

1 tablespoon turmeric

dash of cayenne

salt to taste

  • Heat a large pot over a medium flame with 2 tablespoons of cooking oil and 3 kernels of popcorn inside. Place well-fitting lid on the pot and listen for the 3 pops.
  • When you hear them, add the rest of the kernels to the pot, put the lid back on and remove from the heat. Count to 30.
  • Replace to pot on the flame and, keeping the lid on tight, shake the pot a bit. Listen for lots of popping noise. Continue with some light shakes until the popping sound slows down considerably or has practically stopped.
  • Dump the popcorn into a large bowl. Set aside.
  • Heat the remaining ingredients; butter or oil, maple, cumin, turmeric, cayenne, salt in a small pot and stir, combining thoroughly. Adjust to taste! Make it sweet, salty or spicy as you like.
  • Pour the maple mixture over the popcorn and toss well to coat.
h1

Lunching. (IN PRAISE OF BENTO)

October 21, 2013

ucc_bento
 
 
Healthy lunches can be elaborate or simple and sometimes both! Using ingredients that might be readily available in the pantry (or leftovers from another meal) make the daily process of producing balanced meals-to-go a little bit easier.

 
Lately I have been seeing some great bento-style lunchboxes for sale. The cool thing about bento boxes is that each ingredient has its own separate compartment so you can really be creative and vary the things that go in. From a bean dip surrounded by fresh veggies, fruit and crackers to cold buckwheat noodles and shredded chicken with colorful roasted veggies (from last night’s dinner), lunch-makers can be endlessly creative and diverse with their lunch packing, staving off boredom all year long. Lunch-eaters can assemble and eat the meal in a variety of ways and really make it ‘their own’. It’s the same concept that launched Lunchables into the success stratosphere, but this version is 100% wholesome and homemade.
 
Use one compartment for a green salad, the lidded part for dressing/dipping sauce and cut a sandwich to perfectly fit into remaining sections. Don’t forget to add a sweet treat and, just a reminder, that nature provides us with many a nutritious dessert. Remove the pit from a date and stuff it with your favorite nut or seed butter and a drizzle of honey for an instant energy boosting (candy-like!) snack. 
 
Find some cool bentos here:
 
black and blum at west elm (pictured below)
 
 
 
ucc_bento1
 
 
h1

Reason #3419. (FRUIT CRUMBLE)

August 18, 2013

image

I don’t even peel the fruit, I don’t add more than a tablespoon of sugar to it. A squeeze of lemon and a badass crisp topping (as healthy or as buttery sweet as you want it to be) and not only do you have an impressive seasonal dessert but you have a crazy quick (outstanding) breakfast when you drop a scoop of crumble into a bowl of yogurt. Sweet summertime!

h1

What’s delicious. (FROM COSTA RICA)

March 21, 2013

CR_farmermarket

In a country where you can buy the above items (pictured: lemongrass, kale/lettuces, avocado, papaya, watermelon, cantaloupe, pineapple, strawberries, freshly baked bread, oranges, honey, carrots, zucchini, mangos, beets and caimito (or star apples) on a sunny morning at the organic farmers market, the local cuisine cannot possibly be bad. It was my observation in Costa Rica that the more simply a food was prepared, the more impressive it was.

Items just grilled or lightly dressed with lemon or blended into a smoothie/juice were by far the best things we experienced. The produce is so fresh and beautiful, it needs very little assistance to be outstanding. And eating food that is so so simple and clean really makes for an energetic and healthful travel, despite the few sniffles passed around among the babes.

CR_trucha

Perfect fish plucked from the sea at arms distance was the second best thing around. It was all one needed to eat in addition to that amazing produce. There were places for unique ceviches and fish grilled over hot coals. There were crispy deep-fried seafood platters and even some raw offerings. All outstanding. The local beverage, young coconut water, could be found everywhere. Sold in the shell under the name agua de pipa (or pipa fria if served cold), the big, green coconuts were hacked open, dressed with nothing but a straw and ready to drink on the side of every road, in every market, on the beach, etc. There was even  a tiny ‘easy open’ variety for convenient transporting.

CR_pipadeagua

But what good is a foreign food experience without some splurging? I had never before heard of this cake and have since learned it is a Tico specialty even though it bears another country’s name. The Torta Chilena is a sugar bomb that alternates dulce de leche with a crumbly cake in thin layers of sin. It was so good and terribly decadent. If you see one, run! …about four or five miles per slice eaten.

CR_torta2

CR_torta1

Happy Birthday Little G! Pura Vida! xoxo