Tag Archives: Breakfast

Cool Breakfast in a Jar

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Several years ago, when I was visiting an out-of-town friend, she served oatmeal in a very interesting way. She told me we were eating breakfast Portland-style. That’s where she had chilled oatmeal for the first time.

She called it Swiss Muesli, which I think of as a wholesome and hearty granola-type cereal. This was different. The night before serving she had mixed uncooked old fashioned oats with skim milk, brown sugar, dried fruit (she used dried blueberries and cranberries), low-fat vanilla yogurt, salt and chopped pecans. She covered the mixture and chilled it overnight. At serving time, she scooped the mixture into cereal bowls. No cooking and no heating involved. It was very good, and what a convenient way to serve a nutritious breakfast to overnight guests.

I’ve taken my friend’s breakfast idea a step or two further by making it with dairy-free milk and yogurt and portioning the mixture into wide-mouth jars for individual servings. This makes it an easy grab-and-go breakfast and a very convenient way to serve a house full of summer weekend guests or a husband who heads to the golf course very very early on weekend mornings.

This time of year, fresh berries are a must in this thick breakfast soup. I packed chopped fresh strawberries on top of the oatmeal mixture. You can stuff chunks of toasted pecans just under the lid of each jar. If my cool breakfast in jars will be eaten at home, I leave the crunchy nuts out of the jars and offer them in a bowl at serving time for each person to add as they wish.

A pint-size wide-mouth jar is just the right capacity to hold a serving of chilled oatmeal along with plenty of berries and nuts, but any wide-mouth jar will do the trick.

Children will enjoy eating their breakfast from a jar. In fact, everyone will find it fun to eat breakfast from a jar.

I served chilled oatmeal last week with Strawberry-Rhubarb Scones that I posted not long ago. It was a great taste and texture combination.

If you like the idea of the ease and convenience of preparing and serving meals in a jar, check out the Cool Veggie Bliss In A Jar that I have in my column this week. It’s a great lunch.

Now all you need to do is make room for all of these jars in your refrigerator.

Chilled Oatmeal In A Jar

  • 2 1/4 cups uncooked old-fashioned rolled oats
  • 2 1/4 cups plain almond milk or flax milk
  • 1 1/2 cups Greek-style dairy-free vanilla-flavored yogurt
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • Fresh berries (strawberries (chopped), raspberries, blueberries)
  • Toasted pecans, broken

In a large mixing bowl, blend oats with milk, yogurt, brown sugar and salt. Spoon the mixture into wide-mouth jars. Scoop berries on top of the oat mixture. Top with nuts. Seal jars and refrigerate overnight. Makes about 6 servings.

Tips from the cook

  • Skim milk and low-fat vanilla yogurt can be used for the dairy-rich version of this recipe.
  • The original recipe I got from my friend calls for 3 tablespoons dried fruit and 3 tablespoon chopped nuts to be stirred into the mixture in a large bowl before overnight refrigeration.
  • I used Greek-style SO Delicious dairy-free cultured coconut milk vanilla yogurt.

Watch your diet and still enjoy Peanut Butter Granola

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I’ve come up with a new “favorite” granola. I wrote about my new preferred breakfast food in my column last week. Unfortunately, there was not enough newspaper space to include nutritional information about the granola.

Registered Dietitian, Kristin Klinefelter, was so kind to do an analysis of what gets scooped up in one (1/2-cup) serving of Slow-Cooked Peanut Butter Granola.

I snapped this picture of Kristin when I took her Gluten-Free 101 class that she taught last November at MedSave Family Pharmacy and Wellness Center in Bemidji. I wrote about that class and shared my recipe for Gluten-Free Autumn Muffins in a blog post that you can get directly to by clicking here.

Read more about Slow-Cooked Peanut Butter Granola in my column by clicking here.

Slow-Cooked Peanut Butter Granola

  • 5 cups old-fashioned rolled oats, uncooked
  • 1/4 cup sesame seeds
  • 1/4 cup ground flax seeds
  • 1/4 cup coconut, toasted
  • 3/4 teaspoon salt
  • 1/2 cup honey
  • 1/3 cup canola oil
  • 1/3 cup creamy peanut butter
  • 1/2 cup brown sugar

In a slow cooker, stir together the oats, sesame seeds, ground flax seeds, toasted coconut and salt. In a microwave-safe bowl or small saucepan, blend honey, oil, peanut butter and brown sugar. Heat mixture and stir until peanut butter melts and mixture is smooth. Pour mixture over the ingredients in the slow cooker. Use a wooden spoon to stir the mixture until all of the oats are coated with the peanut butter mixture. Set slow cooker to low. Place the cover on top and wedge the handle of a wooden spoon or a chopstick under the lid to hold it open a bit to create a vent to allow steam to escape. Cook for about 3 hours, stirring every 30 minutes. When the granola becomes a deep golden brown, turn it out onto a large baking sheet with sides to cool completely. Store cooled granola at room temperature in airtight container. Makes about 8 cups granola.

Tips from the cook

–Temperature settings on slow cookers do not seem to be universal. The low setting on my slow cooker is quite hot. I need to stir about every 15 minutes to avoid burned granola and it is ready to turn out of the crock after just two hours.

–Toast coconut in a small skillet on the stove over medium-low heat. Stir constantly until coconut begins to turn golden brown. Immediately dump the coconut into the slow cooker.

Kristin says, “This would be a good snack or breakfast with the breakdown of carb/pro/fat.  A person “watching their diet” could add it to 90-100 calories worth of yogurt or add low-fat milk for a meal under 500 calories. My kids will love it.”

Slow-Cooked Peanut Butter Granola

Nutritional Breakdown prepared by Nutrition Consultant, Kristin Klinefelter, MS, RD, LD

Serving Size: ½ cup

  • 343 calories
  • 51 grams carbohydrate (57% of calories)
  • 10 grams protein (12%)
  • 12 grams fat (31%)
  • 139mg sodium

Deconstructed Fried Rice seasoned with homemade Ponzu

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Who would think that a beaten egg could be cooked in a metal ladle? Not me.

I picked up Issue 53 of Donna Hay magazine the other day. There, on page 161 was a stack of small shallow egg nests looking as light and thin as French crepes. A mixture of sauteed mushrooms, bean sprouts and green onions were nestled beautifully in a shallow bowl of cooked egg the shape of the scoop of a ladle.

I had to try it. With some cooked brown rice in the refrigerator, I decided to make a deconstructed version of fried rice. Rather than whipping some eggs, frying them and slicing them up to stir into the rice as normal, the rice would rest inside of egg nests.

I may have had Asian food on my mind, as I had just listened to Linda Carucci via teleforum talk about what’s new in the culinary field. Carucci  is Chef Director at The Art Institute of California-San Francisco, a cookbook author, and International Association of Culinary Professionals (IACP) Cooking Teacher of the Year in 2002.

One of the food items she mentioned is Ponzu, a Japanese seasoning, which is now available in bottles on grocery store shelves. Ponzu is basically soy sauce with citrus added to give bright flavor. I found Kikkoman brand ponzu in a local grocery store. A few years ago I taught a fondue cooking class. We made our own Ponzu sauce to use for dipping chicken and shrimp.

I made a small amount of ponzu to season the fried rice. Toasted sesame oil gets whisked into my ponzu along with some fresh ginger and garlic.

I just can’t tell you how delicious this deconstructed fried rice is. It’s deconstructed in the sense that rather than mixing all the ingredients together, some are held out of the rice and layered. I can only guarantee the rich, satisfying flavor when it is seasoned with the made-with-my-recipe ponzu sauce.

First, an egg nest rests on the plate. One egg will yield three or four shallow cooked egg nests. Fill with frozen organic peas and sauteed celery slices that have been stirred into cooked brown rice seasoned with ponzu. Sprinkle with bits of crispy bacon and slices of green onion. Deconstructed fried rice. Quick, easy, healthful.

I ate this for supper, but I would easily serve it for breakfast or lunch or brunch. A sweet, juicy clementine is just the right dessert for this meal.

I have a gas range, so it was easy to hold the  oiled ladle over the flame to heat it up before adding a tablespoon of beaten egg. I gave the cooked egg a little nudge around the edge with a table knife and it slid right out of the ladle. If you don’t have an open flame, you can cook the egg in a lightly greased, small, non-stick frying pan over low heat. The result will be flat, rather than bowl-shaped.

Such a fun way to serve fried rice or sauteed mushrooms. What would you serve in these egg nests?

Ponzu Sauce

  • 1 clove garlic, minced
  • 1/4 teaspoon minced gingerroot
  • 2 tablespoons toasted sesame oil
  • 1/3 cup soy sauce
  • 2 tablespoons freshly squeezed orange juice

Combine all ingredients..  Whisk together.  Store in sealed jar in refrigerator.

Deconstructed Fried Rice with Ponzu

  • 1 egg
  • sea salt flakes
  • cooked brown rice, about 2 cups
  • 2 slices bacon
  • 1 rib of celery, sliced thin
  • 1 cup organic frozen peas
  • 1 or 2 teaspoons Ponzu sauce (see recipe above)
  • 4 green onions, sliced

Slice bacon into thin pieces. Cook over medium heat in saute pan until crispy. Remove with slotted spoon to plate. Set aside. Pour all but 1 tablespoon bacon fat from the pan. Add celery and saute until crisp tender. Stir in peas and continue to saute until peas are heated through. Season with ponzu.

Beat egg in a small bowl. Add sea salt. Brush inside of metal ladle with canola oil. Hold over open flame on gas range until bowl of ladle is hot. Add 1 tablespoon of beaten egg and swirl to coat the bowl of the ladle. Once the egg is cooked (it won’t take long), slide a table knife around the edge of the cooked egg and slide out onto a plate.

Spoon rice mixture into each egg nest. Sprinkle with bacon bits and green onion slices. Makes 4 egg nests filled with fried rice.

Mimi’s (Bragday) Monday: Baby Brans for a little muffin monster

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Sweet little Claire came to visit for a few days. She’s nineteen months old. And, she’s a muffin monster.

Since my two sons were toddlers, I’ve been making mini-muffins for tiny hands. For Claire’s time at Mimi’s house, I made big-guy brans (my son’s hands are much larger now) and baby brans for Claire. She had baby brans for breakfast with a small yogurt and strawberry puree parfait. She liked the muffins much better than the parfait. At snack time, she nibbled a muffin. Someone placed one baby bran in a bowl for Claire. She set it on a small table just her height. Between carefully placing a few pegs in her pegboard, talking on her cell phone (an empty dental floss container) and reading a few pages of one of her books, she would make a trip to the small table to take a bite of her baby bran.

You can see those baby brans in the photo on my last post with the lemon curd parfaits. The recipe I use for bran muffins, clipped from a newspaper, has been in my file for many years. They are the moistest bran muffins I’ve ever eaten. I’ve been using mostly organic ingredients in my bran muffins these days. The Farmers’ Creamery organic cultured 2% buttermilk I’ve discovered at my local food co-op is amazing for baking. It seems to make everything lighter and tastier.

These bran muffins are not just for little muffin monsters. My husband says they are his favorite. He loves it when I bake up a batch, wrap each muffin individually, then put them all into a freezer bag. In the morning, he can take one out of the freezer and by the time he gets into the car to head to work, it becomes a breakfast on the go. Perfect with a cup of coffee. Claire’s dad likes them, too.

I like to split a warm bran muffin in half and top it with fresh rhubarb sauce. Oh, I can’t wait for the rhubarb to be ready to harvest.

And, I can’t wait for the next time Claire comes to visit.

She’s a curious explorer.

She finds that an old picnic basket is just the right size to sit on while having a snack.

Mimi’s healthful dip made of cashews and yes, jalapeno peppers with lots of other good stuff is a pretty yummy snack, too.

But those bran muffins….mmmmmmmmm, mmmmmmmm.

Bran Muffins for Babies and Big-Guys

  • 3 cups bran cereal (In the past I’ve used All Bran, but I’ve recently been using bran flakes that I buy from the bulk containers at my local food co-op, crushing them slightly)
  • 1 cup boiling water
  • 1/2 cup (1 stick) butter, cut into chunks
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 cups buttermilk
  • 1/2 pound of chopped dates
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt

Pour boiling water over bran cereal and butter chunks in a large mixing bowl. Stir until butter is melted and all cereal is soft with moisture. Add sugar and eggs and mix. Stir in buttermilk. Add chopped dates and mix. Sift flour, baking soda and salt and stir into batter, mixing just until all dry ingredients disappear. At this point, batter can be covered and stored in refrigerator for up to one week.

When you are ready to bake the muffins, preheat oven to 400 degrees. Lightly grease muffin tins. Spoon batter into each muffin cup until 3/4 filled. Bake standard-sized muffins for about 15 to 18 minutes. Begin checking near the end of the baking time. Tops of muffins should spring back when lightly pressed with your finger. Miniature muffins will bake in about 8 to 10 minutes. Remove from oven and allow to cool in tins for a few minutes. Use a table knife to run around the edges of each muffin to loosen from pan. Carefully transfer each muffn to a wire rack to cool.

These muffins freeze well for up to one month. Makes about 18 standard-sized muffins.

Asparagus for breakfast? Why not?

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"I never thought I’d be eating asparagus, much less for breakfast."

That was my husband on Saturday morning as he dangled a small chunk of roasted asparagus from his fork. He was just finishing up his breakfast of poached egg atop roasted asparagus spears with an Italian-seasoned ground almond crumble.

Just after he headed to the golf course, I started cleaning up the kitchen and discovered one asparagus spear still on his otherwise empty plate. I guess expecting him to eat up six asparagus spears was pushing my luck a bit too far.

I love asparagus. Steamed, roasted or grilled, just hand it over. Althought I strongly support the Buy Local movement, I just can’t stop myself from buying some of the first asparagus that appears in the grocery stores in the spring. Green and bright, my first asparagus each April truly is a rite of spring. Around here, asparagus is often harvested for the first time in June. That would seem a rite of summer.

I bought some asparagus last week when I was making Medley of Rice with Roasted Red Pepper and Asparagus. That recipe is in my column this week. I bought another bunch to make something I saw on a restaurant menu. It was listed as a brunch item — asparagus with poached egg and ground almonds. It wasn’t brunch time when I was reading the menu, but I made note of it in the small moleskine notebook that I carry in my purse.

This is my take on that dish that I was not able to try at the restaurant. Once again, I’ve roasted the asparagus. I can’t say that I’ve ever had a knack for making a perfectly poached egg. I cheat with silicone poachpods or my Nordic Ware egg poacher insert. But it seemed only proper that when I was making a restaurant-style poached egg dish, I had to go with the real thing.

I pulled out my 9-inch copper-bottomed pan with its lid. I filled it almost to the top with water, then poured in at least a tablespoon of vinegar. Once the water was boiling, I turned it down to a simmer, cracked each egg into a custard cup and slid the egg into the simmering water. I did two eggs. With a spoon, I moved the whites up close to the yolks. The covered eggs simmered gently for 4 minutes. They were done just the way I like them. If you prefer a runny yolk, simmer for just 2 or 3 minutes. Gently scoop the eggs out of the water and place on paper towels to drain. This will prevent a puddle of water on your plate. Perfect poached eggs.

If you’re not counting fat grams and calories, there’s a way to make this poached egg dish even more delectable. Serve it like eggs benedict on a buttered toasted English muffin topped with a slice of smoky ham or Canadian bacon, then the asparagus, poached egg and some homemade Hollandaise sauce. Top it all with a sprinkle of Toasted Almond Crumble. Eggs Benedict is my favorite out-for-breakfast pick. But, I’m trying to be more mindful of fat grams these days. And, I must say, this egg and asparagus are delcious served on their own.

When my husband and I finished our breakfast, I thought how nice it would have been to scatter some freshly grated Parmesan over the egg along with the Toasted Almond Crumble.

Asparagus for breakfast? Why not? Add a perfectly poached egg with toasted almond crumble and you will have a perfectly wonderful breakfast on a sunny morning in spring.

Roasted Asparagus with a Perfectly Poached Egg and Ground Almond Crumble

  • 1 to 1 1/2 pounds asparagus spears, washed, tough ends removed
  • 3 tablespoons olive oil, divided
  • 1 tablespoons butter
  • 1 clove garlic, minced
  • 1/4 cup slivered almonds, ground
  • 1/4 teaspoon salt
  • 1 teaspoon Italian seasoning blend
  • Splash of fresh lemon juice, about a teaspoon
  • Salt and freshly ground black pepper to taste
  • 4 eggs
  • 1 tablespoon white vinegar

Preheat oven to 425 degrees. Toss prepared asparagus spears with 2 tablespoons olive oil. Arrange asparagus spears in a single layer on a foil-lined baking sheet with sides. Sprinkle with salt and pepper. Roast in preheated oven for 10 to 14 minutes, until spears are fork tender. Remove from oven and set pan aside.

While asparagus is in the oven, make Toasted Almond Crumble by heating 1 tablespoon olive oil and 1 tablespoon butter in a small skillet. Add garlic, almonds, 1/4 teaspoon salt and Italian seasoning. Stir over medium heat until almonds are toasted. This will take just 2 or 3 minutes. Immediately transfer almond mixture to a small bowl. Add lemon juice and blend. Set aside.

Pull out a 9- or 10-inch pan with a lid. Add water to about 1/2-inch from top of pan. Add vinegar. Bring to a boil. Reduce heat. Break each egg into a custard cup, and slide into the water. When all the eggs are in the pan, use a spoon to scoop the whites close to the yolks, cover and set timer for 2 to 4 minutes, depending on how you want the yolk to be cooked.

Warm 4 plates in the oven while eggs are cooking. The oven should still be warm from the roasting asparagus.

Carefully transfer poached eggs to a paper towel to drain. Arrange 6 asparagus spears on each of 4 plates. Top with an egg. Sprinkle with Toasted Almond Crumble. Serve immediately (with whole grain toast that’s been cut with a heart-shaped cookie cutter to really make your diners smile). Makes 4 servings.

Tip from the cook

When you’re shopping for Italian seasoning, look for a blend that does not include salt. This allows you to control the amount of salt used in your dish. I buy a blend that my Italian friend, Carmela, mixes and sells. Carmela’s Condimento is fragrant with dried basil, garlic, parsley, oregano and crushed red pepper. I’ll bet she’d send you a bag. Go to her blog and you can contact her: Carmels’s Cucina.

 

 

 

 

 

 

 

 

 

Swedish Pancakes paired with unlikely partners

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If you’re Swedish, look away. Really, just close this window, because I’ve done something of which I’m sure you won’t approve. But, if you come with an open mind and a sense of adventure, then, please, read on. I love having you stop by for a visit. And, you’ll be leaving with a recipe for the most wonderful Swedish pancakes in the world.

If you’ve been reading my weekly newspaper column and my blog for a while, you know I’ve got lots of Hungarian blood running through my veins. And, since my mom was 100% Hungarian, I grew up eating and learning to prepare lots of delicious Hungarian dishes. When my friend, Cathy, invited us over to her house many years ago for some of her Swedish pancakes, she was confident we would love them at least as much as Hungarian palacsinta. I was not so sure of that.

On the day I was introduced to Swedish pancakes, Cathy’s kitchen smelled sweet, as if vanilla cupcakes were baking in the oven. But, there was an underlying aroma of eggs frying in a pan. The fragrance reminded me of the thin pancakes my German father-in-law would always make when we stopped by for breakfast.

Cathy rolled each thin, fluffy Swedish pancake right in the pan and lined a large plate with the soft, golden breakfast cakes. When we make the pancakes, we cook both sides, then fold each pancake into quarters, creating triangles.

As any Swede will tell you, these thin pancakes, rich with eggs and butter, are best served with lingonberry preserves. I’m pretty sure that’s what Cathy had on the table, along with some syrup, if I remember right.

My friend’s Swedish breakfast treat had won my heart. I left Cathy’s house that day with her recipe for Swedish pancakes tucked safely in my purse.

Every once in a while, when we feel like splurging on breakfast, we make these pancakes. And this time, we really got extravagant. I had some Honey-Roasted Pears in the refrigerator. The recipe for those pears is in my column this week. They are quite delicious with a knob of goat cheese and walnuts. But, wow, they are so right when they are nestled up to warm Swedish pancakes. Drizzled with a ribbon of sweet and tart 18 year aged balsamic vinegar.

Almost as thick as syrup, the balsamic vinegar that I used comes from a relatively new specialty shop in Minneapolis. Vinaigrette, at 50th & Xerxes, is one of those trendy new stores selling imported balsamic vinegars and olive oils, all held in stainless steel containers, ready to be tasted. I used the fig balsamic vinegar from Vinaigrette when I made the Honey-Roasted Pears. I bought some of the orange infused olive oil (oranges crushed with olives to make this olive oil) to mix with the fig balsamic vinegar for drizzling over a salad of fresh greens. And, the 18 year aged balsamic was drizzled over my Swedish pancakes for breakfast.

I know some Swedes would say honey-roasted pears and balsamic vinegar on Swedish pancakes is downright sacrilegious. But, once they tried it, they’d discover their lovely pancakes become divine with these unlikely partners.

Oh, what an enchanting Valentine’s Day breakfast this would be.

Cathy’s Swedish Pancakes

  • 4 eggs
  • Dash of salt
  • 4 tablespoons sugar
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/3 cup melted butter

Mix ingredients in order given. Heat 10- to 12-inch shallow non-stick pan over medium heat. Pour just enough batter into the pan to create a thin pancake. Swirl pan to spread the batter evenly. When there is no trace of liquid, begin at one side and roll the pancake. Transfer to plate. Mix the pancake batter between each pouring, as the butter tends to separate.

P.S. When we make Cathy’s Swedish Pancakes, we cook both sides of each pancake before transferring to a plate. We like the golden specks of color on both sides of the pancake.

Pecans and Pumpkin with Waffles. Perfect.

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It was a very special Saturday morning at my house. You see, when golf season has ended and the weather becomes a little too cool for a Saturday morning bike ride, it means my husband and I are both at home on weekend mornings. Finally, we can enjoy leisurely weekend breakfasts together. Today was the first Saturday moring of no golf for him, no biking for me, both home for breakfast.

Waffles are a favorite of mine. This morning we celebrated fall and our first Saturday breakfast together in a long time with waffles. Not just plain old, everyday waffles. These beauties were studded with chopped pecans, and topped with a big chunk of butter and warm Pecan-Pumpkin Sauce.

A small amount of cornstarch is added to the waffle batter. This helps the waffles stay crisp on the outside, yet perfectly light and airy on the inside. One beaten egg white folded into the batter also contributes to the light texture of the waffles. When the cooked waffles are ready to come out of the waffle iron, I carefully transfer them to a warm oven, placing the waffles directly on the oven rack. Piling hot waffles on a platter causes them to get soft and leathery. I prefer crispy.

I’m using up the last couple of bags of big, beautiful pecan halves that I bought last year at this time from the Soroptimists in Fargo. I was a member when I lived in Fargo and still support their largest fundraiser of the year by ordering several bags of the fresh pecans. I’m so spoiled by these huge, flavorful pecans that I have to be sure to order enough bags each November to get me through to pecan-sale time the following year. The small, dark-colored pecans that are typically found in the grocery store just don’t measure up for me anymore.

Since I’m making room in the freezer for my next big order of fresh pecans, I needed to use up the last couple of bags stashed in the upright. I added a generous amount of pecans to the waffle batter after toasting them in a 350-degree oven for about 8 minutes, just until fragrant. I love the rich flavor and crunchy goodness toasted pecans add to waffles and pancakes.

Fall is all about pumpkins and squash, so a sweet Pecan-Pumpkin Sauce was just the perfect topping for Pecan Waffles. I still use butter, letting it melt into the waffle before I spread Pecan-Pumpkin Sauce over the top. The sauce fills in each little square indentation on the waffle.

Pecan-Pumpkin Sauce isn’t just for waffles. Try it on pancakes and French toast, too. Stir it into vanilla ice cream. Wow!

Pecan Waffles with Pecan-Pumpkin Sauce — can’t think of a better way to use up the last pecans in my freezer. And can’t imagine a better breakfast to celebrate fall and the start of Saturday morning breakfasts with my favorite guy.

Oh, if you love the combination of pumpkin and pecans, you might want to try the Pumpkin Cheesecake Tart with Maple-Pecan Topping that I’ll be making for Thanksgiving dessert this year. You can go to the recipe by clicking here.

Pecan Waffles with Pecan-Pumpkin Sauce

  • 3/4 cup all-purpose flour
  • 1/2 cup pecans, toasted
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 6 tablespoons canola oil
  • 1/4 cup milk
  • 1 large egg, separated
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla

Preheat oven to 200 degrees. Preheat waffle iron.

Combine flour, pecans, cornstarch, salt, baking powder and baking soda in a large bowl and stir to mix. In a separate bowl, whisk together the buttermilk, oil, milk and egg yolk. Use an electric hand mixer to whip the egg white in a medium bowl until it forms soft peaks. Add the sugar and continue beating until stiff peaks form, then beat in the vanilla. Pour the buttermilk mixture into the dry ingredients and whisk together just until incorporated. Gently fold in the egg white.

Pour a generous 1/2 cup of batter (more or less depending on the size of your waffle iron) onto the preheated waffle iron. Close the waffle iron and cook until waffle is well browned and cooked through. As each waffle is cooked, set it directly on the oven rack to keep warm while cooking the rest of the waffles. Do not stack the waffles or they will be soft rather than crispy. Once all the waffles are cooked, serve immediately with Pecan-Pumpkin Sauce. Makes about 5 waffles.

Pecan-Pumpkin Sauce

  • 1 cup chopped pecans
  • 2 tablespoons butter
  • 1 1/2 cups pure maple syrup
  • 1/4 cup half-and-half
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 (15-ounce) can pure pumpkin

Melt butter in heavy saucepan. Add pecans and cook over medium heat, stirring constantly, until toasted. Stir in syrup and remaining ingredients. Simmer mixture for 4 minutes, stir occasionally. Serve warm over waffles. Store sauce in a jar in the refrigerator for up to 1 week. Makes 4 cups.

 

 

 

 

Chocolate Cinnamon Rolls Save a Cookbook

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I’m still rolling through my office, trying to organize every inch of it, with the help of my friend, the professional organizer. We’re making great progress. Tops of my desks have stayed mostly clear. My files are filling up. I’m finally seeing blank space on the shelves in my storage closet, the result of some purging.

There is much more to do before the job is done. My organizer strongly suggests I get my cookbook collection all in one place and that place should be my office. Cookbooks live on shelves in the storage closet in my office, on shelves and in a bookcase in an extra bedroom, in a pile next to my bed and a few on the ottoman in the living room. I shudder when I think of consolidating this enormous number of books into one space in my office. I fear the "organizer" will tell me to start choosing cookbooks to put in a "give-away box."

I started looking through some of the cookbooks lined up on my shelves. I admit there are many church and community cookbooks I’ve collected over the years that I haven’t cracked open in a long time. I started paging through a few. How can I get rid of a cookbook that has a recipe for Root Beer Caramel Rolls? I must keep the book with the recipe for Lemon Angel Halos. And then there is the book with a recipe for Rice Pudding. I added a note on that page when I prepared it on April 25, 1994 that says my husband thinks this is the bes rice pudding he’s ever had. And I don’t think I’ve thought about that recipe since April 25, 1994. But now I’ve got the page marked with a sticky note. And then I came upon a recipe for Chocolate Cinnamon Rolls in a church cookbook from Tulsa, Oklahoma. It must be a book I picked up at a second=hand store or a garage sale. The recipe was contributed by Dolores Wilson. Thank you, Dolores, wherever you are.

I made the rolls the same day. I have a weakness for the combination of chocolate and cinnamon. Somewhere in my past, there was a deep dark chocolate cinnamon roll with a thick slather of chocolate frosting on the top. I’ve never forgotten that delicous sweet roll. The possibility of recreating that sweet treat using a recipe from this book that I’d ignored for years was enough to get me right into the kitchen.

The rolls were still warm from the oven when I drizzled them with sweet white glaze. The sugar-cinnamon filling was melted into the spirals of softness. Crunchy bits of pecans stuck to each chubby chocolate roll of dough. Delicious.

Don’t let this yeast dough intimidate you. It’s not difficult to mix up and almost no kneading is required. Just follow the directions Dolores shares with her recipe and you will wind up with nine beautiful Chocolate Cinnamon Rolls.

These Chocolate Cinnamon Rolls kept the church cookbook from Tulsa on my shelf. Who knows what other great recipes are held within its pages?

Oh, how am I ever going to get rid of any cookbooks?

Chocolate Cinnamon Rolls

(contributed by Dolores Wilson to Madalene Cooks–50 Years of Good Taste)

  •  1 package active dry yeast (2 1/4 teaspoons)
  • 3/4 cup warm water (105 to 115 degrees)
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 large egg
  • 1/3 cup cocoa
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon butter, softened
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons sugar
  • 1/2 cup chopped pecans
  • 2 cups sifted powdered sugar
  • 2 1/2 tablespoons milk

Combine yeast and warm water in a 2-cup liquid measure. Let stand for 5 minutes.

Combine yeast mixture, 1/4 cup butter, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour in a large mixing bowl. Beat at medium speed of an electric mixer until well blended. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 50 minutes or until doubled in bulk.

Punch dough down. Turn out onto a lightly flourd surface, and knead until smooth and elastic, about 2 minutes. Roll dough into a 12- x 9-inch rectangle, positioning a short side nearest you. Spread 1 tablespoon butter over dough. Combine cinnamon and 3 tablespoons sugar. Sprinkle over butter. Sprinkle pecans over cinnamon mixture. Roll up dough, starting at short side, pressing firmly to eliminate air pockets. Pinch seams to seal. Slice dough into 9 rolls. Place rolls on a greased baking sheet. Cover. Let rise in a warm place, free from drafts, 15 minutes or until doubled in bulk. Bake at 425 degrees for 8 to 10 minutes or until golden.

Meanwhile, combine powdered sugar and milk, stirring until blended. Drizzle hot rolls with powdered sugar glaze. (To make the glazing easy, simply place glaze in a heavy-duty, zip-top plastic bag, and seal securely. Then snip off one tiny corner of the bag and pipe glaze over rolls. Makes 9 rolls.

 

Teeny Peachy-chini Muffins

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This time of year, zucchini is everywhere. It’s coming out of our ears. And, it’s this time of year when I make dozens of tiny (and big) zucchini muffins. They are the same muffins I’ve been making for years. When my sons were just little guys, they loved picking up the sweet mini-muffins — just the right size for their little hands. As they got older, the muffins got bigger.

I made another batch this morning. It didn’t take long, because I had the dry ingredients already measured out, ready to be poured out of a zip-top storage bag. I usually have a few bags of the premeasured dry ingredient mix in my pantry this time of year. It doesn’t take me long  to peel and grate zucchini. My food processor makes fast work of the grating. I grate more than I need, measure out 1-1/2-cup-portions and refrigerate or freeze them for the next batch of muffins.

This morning I made more muffins, but with a peachy twist. I peeled a couple of peaches and tucked a thick slice into each of the large muffins just before popping them into the oven. In the mini-muffins, I pushed a peach chunk into the middle of each. I sprinkled a full teaspoon of turbinado sugar over each large muffin before baking. Together with a little peach juice that oozed out while baking, each muffin had a crinkly, crunchy top.

Besides the fact that each bite of Peachy-chini Muffin is moist, sweet and delicious, I love the fact that the batter can be refrigerated for up to a week. Warm, fragrant muffins can be baked at anytime. And, the baked muffins can be wrapped up tight and stored in the freezer. They’re great warmed up and eaten with a big mug of hot cocoa on a cold winter morning.

I’ve saved a little batter this time. I’ll bake them when my assistant is here to help me get ready for my demonstration at the Women’s Expo in Bemidji this Saturday. They’ll be just right for a coffee break.

If you are in the Bemidji area, come see me on Saturday morning at the Expo. I’ll be giving a cooking demonstration at 11:00, sharing some of my favorite recipes for unique healthful and "skinny" fun-to-eat dips, dippers and finger foods that will take you from these last hot days of summer all the way through the "fat" holiday celebration season.

Looking ahead:

I’ll be presenting another cooking program in Dickinson, North Dakota at the Women’s Expo on Saturday, September 12th at 10:00.

Saturday, October 10th you can come see me at the Women’s Expo in Willmar, Minn.

Thursday, November 5th I’ll be teaching a cooking class in Moorhead, Minn. titled, "The Start of Something Big — Holiday Appetizers." Registration begins August 28th through Moorhead Community Ed. Details will also be available at their web site beginning August 28th: https://communityed.moorhead.k12.mn.us/

I’ll be looking forward to seeing many of you during the next few months.

In the meantime, enjoy these Peachy-chini Muffins.

Peachy-chini Muffins

  • 2 eggs, beaten
  • 2/3 cup  canola oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups sugar
  • 1 1/2 cups peeled and shredded zucchini
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 to 2 peaches, peeled and cut into thick slices (a thin-skin peeler works great for removing the skin from peaches)
  • Turbinado or sparkling sugar (1 teaspoon per muffin)

Preheat oven to 400 degrees.

Beat eggs. Stir in oil, vanilla, sugar and zucchini.

Combine flour, baking powder, cinnamon, salt and soda in sifter. Sift into zucchini mixture. Mix just until blended.

Coat muffin tins with non-stick cooking spray. Fill muffun cups 2/3 full. Push a peach slice into each muffin-cup of batter. Sprinkle each muffin with 1 teaspoon of turbinado sugar.

Bake in preheated oven for 15 to 20 minutes. Size of the muffins will determine the number you will get and how long they will take to bake.

Homemade Granola — My New Comfort Food

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There must be something going on this week, something with atmosperhic pressure. What else could explain the sleepness nights I’ve been having. And the knot in my stomach. And the tightness in my chest. The days have been cloudy. I’ve had no energy. No appetite. And one early morning, when it was still dark and I had finally fallen asleep, I woke up screaming, "Call 911!"

The only thing that would bring me any comfort was a bowl of granola with a scoop of plain Greek yogurt or soaking in soy milk. I’d chop up some fresh sweet peaches and break up some walnut halves to add to the bowl of goodness. And, for a little while, I’d feel better.

Maybe there is something wacky going on with the atmospheric pressure, but really, I’m more inclined to believe it’s the triathlon that I’ll be doing on Sunday with my son and daughter-in-law. That’s what’s causing my problems. I’m worried. They’re young. I’m not. They’re athletes. I’m not. They’re used to competitive sports. I’m not. Katie will be our swimmer. I’ll do the 17-mile bike route. Andy will take care of the running. I’ve been riding all summer, but I can’t say I’m a speed deamon. Okay, now my chest is getting tight again. I’m having a hard time breathing. Where’s the granola?

This is not the granola that I’ve been making for months. This is a new recipe that I came up with after visiting Michael Ruhlman’s blog a while back and saw that he sweetened granola with pureed fruit. I’d been using honey and brown sugar which created sweet and very crunchy chunks of granola. So, I tried my own recipe using Ruhlman’s technique. I eliminated the honey and cut back on the brown sugar. I liked the results.

I used very ripe peaches and bananas because that’s what I had on hand. I never bake granola with nuts or dried fruit. Each person in my family has their own preference for add-ins, so I always have a variety of dried fruits, nuts, coconut and fresh fruit available along with plenty of milk and yogurt. I’ve found that anytime I did add dried fruit and nuts before baking the oatmeal mixture, the fruit tended to get hard and the nuts, too dark.

This granola is not chunky, but it is crunchy. Not sweet, but just right.

I’m leaving tomorrow. The triathlon is in Baxter, Minn. on Sunday morning. I’ll have a big bag of this granola with me. I’m sure it will stave off the "911 call." Wish me luck.

If you like granola, you may want to check out the granola recipe I shared shorlty after I started writing this blog, many granola recipes ago. You can click here to go to that formula.

Granola (Full of Comfort)

  • 3/4 cup canola or walnut oil
  • 1/2 cup brown sugar
  • 1 cup pureed fruit (I used peeled ripe peaches and bananas)
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 8 cups old-fashioned rolled oats
  • 1/2 cup ground flax seeds
  • 1/2 cup wheat germ
  • 1/2 cup sesame seeds
  • 1 teaspoon cinnamon

Preheat oven to 325 degrees. Lay SILPAT on each of two 12- x 17-inch baking sheets with rimmed sides. (It’s the only way I bake granola anymore. SILPAT non-stick baking mats make clean-up so easy.)

In a 2- to 3-quart saucepan over medium heat, combine oil, brown sugar, fruit puree and salt. Stir and heat until sugar dissolves. It will take just 2 or 3 minutes. Remove from heat and stir in vanilla. Set aside.

In a large bowl, combine oats, flax seeds, wheat germ, sesame seeds and cinnamon. Pour the warm oil mixture over the oat mixture and stir until combined.

Spread the mixture on evenly on the prepared baking sheets. Bake for 20 to 30 minutes, stirring every 10 minutes, until the granola is golden brown. Cool completely on pans. If you want to add dried fruit to the granola, add it once the granola is cool. Store granola in an airtight container.