vegetarian

The Richmond Avenue’s Cottage Cheese Oatmeal Pancakes

At first glance these pancakes looked like something I had to try. I know what most people were thinking, “these sound weird,” because Jasmine wrote that they did. But not me, I was thinking these sound unique, I love cottage cheese and look at that picture! I want to eat that! Of course that’s what I think about most of the food from The Richmond Avenue, which is why I selected this recipe for my WordPress Cooking Challenge!

When I started to collect the ingredients I would need to make these pancakes, my first thought was I need to get a new food processor with a larger capacity. Which actually has no connection with this recipe because the instructions clearly state to combine the ingredients in a blender, which I did. However, that was my first thought none-the-less.

It was when I began to pour the ingredients into the blender, I actually started to question “how is this going to work?” I understand that the oats were taking place of the flour (of which there is none) and I think it’s pretty cool that this is a gluten-free recipe. But there was no oil or melted butter, the only fat was in the cottage cheese. The baking powder and vanilla were normal for me (because I make pancakes on a weekly basis), but when I went to throw in a pinch of salt I had to stop myself… no salt in this recipe either! I figured the cottage cheese is probably salty enough and I started feeling healthier by the second. I have to confess- that I used three whole eggs as opposed to 6 egg whites. It was a calculated decision based on four things: firstly, I know from experience that it will add the same amount of moisture: secondly, the recipe did not call for me to whip the egg whites and gently fold them in, so although it may have been lighter I really didn’t feel I was messing with airy-ness: thirdly, I’m not worried about the amount of cholesterol I am eating, although I respect that as a healthy option: and lastly, I love my organic eggs, I don’t have any recipes in the line-up that call for yolks, and I didn’t want to waste them. But honestly all of this inner turmoil isn’t worth it! I did add the optional tablespoon of sugar- because that’s the kind of girl I am.

As I was heating up the griddle and watching my butter foam in readiness for the batter I actually got excited to see how this was going to turn out! And as I watched for the bubbles to cue me that it was time to flip the pancakes, I was happy to see the beautiful golden color that occurred on the first side! So far so good! As I moved my first round of pancakes to a side plate I had to pinch a piece off of one to see how this was going to taste. It was sweet, salty, and just like a pancake, except healthier and full of protein! It’s a delicious recipe and it even got more fun with all of the fresh fruit toppings!

For the original recipe and picture check out The Richmond Avenue

1 cup cottage cheese
1 cup oats
3 Tbsp almond or skim milk
6 egg whites
1 tsp vanilla
1 tsp baking powder
1 Tbsp sugar (optional)
Strawberries for topping (optional)
Blueberries for topping (optional)
Maple syrup for topping (“optional, but not really” – love that BTW!)

Place all of the ingredients in a blender and let it do its thing! Scoop 1/4 cup of the batter at a time on the prepared griddle (with butter or baking spray). Flip when you see the bubbles… Serve warm!
Enjoy! I know I sure did!

Double Chocolate-Almond Biscotti

I can eat biscotti all day without guilt. Maybe because its called biscotti (Italian for a twice baked cookie), it doesn’t register. I think I’ve tried it all. There hasn’t been one variation I didn’t like. Besides, that second round in the oven probably got rid of anything bad for me, right?

As organic as possible:

1/2 cup Butter, softened

3/4 cup Sugar (rounded)

1 tsp Almond extract

1/4 cup Cocoa powder

2 tsp Baking powder

1/8 tsp salt

2 Eggs

1 3/4 cup Flour

1/2 cup Milk Chocolate chips or pieces

1 cup Semi-sweet Chocolate chips or pieces

1 cup Sliced, slivered, or chopped almonds

Preheat oven to 375º. Lightly grease a cookie sheet, set aside. In a stand-up electric mixer or in a large mixing bowl with an electric mixer or with your mighty hand, beat butter, sugar and almond extract. Add cocoa powder, baking powder and salt, mix. Scrape down the sides of the bowl and add eggs, one at a time. Add flour, a third at a time, until combined. Remove bowl from mixer. Add milk chocolate, semi-sweet chocolate and almond pieces, gently fold until incorporated.

Separate dough into to halves. Taking one half of the dough portion into your hands, shape into a log about 9″ long. Place onto the baking sheet lengthwise and gently press down to lightly flatten. Repeat with the other half. Place into the oven and bake 20-25 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 1 hour.

Preheat the oven to 325º. Place cookie loaf onto a cutting board and cut diagonally with a serrated knife. Place cut side down and bake for 8-9 minutes. Turn the cookies over and bake for an additional 8-9 minutes, until crisp. Let cool. Serve with coffee or hot cocoa for dipping or all alone.

Loving Lately ❤

I am a huge advocate for eating well. I am not a dietician, and I certainly could practice more moderation, but I am whole-heartedly in agreement with trying to eat your vitamins, minerals, antioxidants, etc. through your food. I have said before, and I’ll say it again; I am a believer in eating organic and non GMO/GEI crazy food experiments. I understand it can be costly which is why I always say “as organic as possible,” because every bit is a step in the right direction.

I am also always interested about specific foods and they’re health benefits. Not too long ago, a fellow blogger wrote an interesting post on the benefits of parsley. I believe herbs (and spices) in general have health potentials we haven’t begun to fully understand. And when I see something as informational as this, I’ve got to pass it along!

Loving Lately #1: Parsley

From Cooking Without Limits: Click “Parsley” for the full read.

Loving Lately #2: La Croix

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Sometimes you just got to have some fizz in your drink and nothing else will do. Honestly diet drinks scare me. Fake sugar of any kind is linked to cancer and all sorts of other issues, and no joke I think it erases peoples’ brains. So, I try to avoid it. On the other hand too much sugar is a bad thing too. I personally don’t do well with big doses of sugar, and I certainly don’t need the extra calories. Enter La Croix, sparkling water but better! It’s just right. It’s flavored; it’s fizzy; it’s zero calories; it’s sodium free; it’s love. Currently my favorite flavor is Peach-Pear.

Best Cookie Bars Ever

You are probably familiar with cookie bars, from Magic to 7 layer. I don’t discriminate against cookie bars, I love them all. They are my fall back, go to, SOP (Standard Operating Procedure; my husband is an engineer) for every event all year round. For my very knit close group of friends, who get together regularly, we often bring a dish to impromptu gatherings. I go straight to the cookie bars. They never let me down.

As organic as possible:

1/2 cup (1 stick) Butter

9 Graham crackers, full sheets (I like Annie’s Organic)

14 oz Sweetened condensed milk (1 can or Trader Joe’s organic bottle)

1/2 cup Crunchy peanut butter

1 tsp Vanilla

1/2 cup Coconut

1 cup Chocolate chips

1 cup Chopped hazelnuts

Okay, here’s the drill. Preheat the oven to 325º for a glass pan, 350º for metal. In a ziplock or mortar and pestle type set up, smash the graham crackers until fine crumbs. Place the stick of butter in a 13X9 baking dish and let melt in the oven. Continue to leave in the oven a couple more minutes until browned (not burned). In the mean time, in a sauce pan over medium-low heat, warm condensed milk, peanut butter and vanilla just until smooth. Remove from heat. When butter is a little browned and bubbly, (using oven safe gloves or hot pads) remove the dish from the oven and move around, letting melted butter coat the whole bottom of the pan. Add the crumbs to the butter making an even layer. Press down gently using your hands or the bottom of a glass. Pour condensed milk mixture over the graham cracker crust and gently smooth to make it even. Sprinkle the coconut flakes over the milky peanut butter. Scatter the chocolate chips evenly over the coconut. Sprinkle chopped nuts on the top of the chocolate. Carefully pat the toppings down. Bake 25 minutes, until lightly browned. Let cool, cut into squares and serve.

Tip #1 Use good ingredients! I love Annie’s Organic Graham Crackers, they are sweet and perfect all by themselves.

Tip #2 Use Salted Butter! For this recipe, a salty bite on the crust is what you need.

Tip #3 Brown your butter! It just adds that je ne sais quoi.

Tip #4 Use crunchy peanut butter! We are building layers of texture and flavor here, it all matters.

Tip #5 A little coconut goes along way. Too much does not make it better in this case!

Tip #6 Use milk chocolate! Everybody likes milk chocolate.

Tip #7 Hazelnuts have a great crunch! (chopped peanuts are the next best thing) And great bars have crunch.

Tip #8 Layer bars are best served at room temperature. It allows all of the flavors to shine.

Tip #9 Share! Because something this good should be had by all.

Peach-Pear Muffins

I have recently become a fan of the peach-pear combination; the contrasting textures, the flavors, the colors… They just work for me. And of course so do muffins, because why not wrap up your favorite things in a beautiful little sweet bread basket? For another level of texture, I added pecans. So technically we could call these Peach-Pear-Pecan Muffins, but it just doesn’t have the same ring. Right? Regardless, they’re yummy. (Just ask my nephew, Jude).

Makes 24 muffins

As organic as possible:

3/4 cup milk
1 Tbsp balsamic vinegar

2 cups flour
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup walnut oil
2 tsp vanilla extract
1 1/2 cups chopped pears
1 1/2 cups chopped peaches
1 cup chopped pecans (1/3 cup reserved)

Preheat the oven to 350º. Grease 24 standard muffin cups with butter or baking spray, set aside.

In a measuring cup or small bowl, mix milk and balsamic vinegar and let it sit. In a large mixing bowl stir together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl whisk eggs, oil, and vanilla. Add milk mixture to wet ingredients and stir. Pour the wet ingredients into the dry ingredients, and mix just until combined. Fold in the pears, peaches and pecans until incorporated (not over mixing for fear of muffin bricks).

Spoon or scoop batter into muffin tins until almost to the top. (Side note: I love ice cream scoops for all muffin, cupcake, and most cookie recipes. The kind where you squeeze the handle and the batter is released. If you don’t have one, you might want to consider it.) Bake for 25-30 minutes, until inserted toothpick comes out clean. Allow to cool for a few minutes and serve while still warm or at room temperature.

I love most quick breads and muffins with coffee in the morning for breakfast or on the side of a salad for lunch. Enjoy!

Lemon Bread

I appreciate the sour note of a lemon, especially in something sweet. This bread is great in the morning for breakfast, it works as a dessert, and can be served on the side of a salad. But my favorite way to eat this treat is in the afternoon with a cup of coffee (or tea for my English friends). It’s the perfect little bright pick-me-up.

Makes 1 Loaf

As organic as possible:

1/2 cup (1 stick) butter, softened

1 1/2 cup sugar

2 eggs, beaten

1/2 tsp vanilla

1 Tbsp lemon zest

1 1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

Glaze:

1 cup powdered sugar

3 Tbsp freshly squeezed lemon juice

Topping:

1 Tbsp lemon zest

2 pinches sugar

Preheat the oven to 350 degrees. Grease (or spray) a loaf pan and set aside. Beat the butter with an electric mixer (or your strong arms and a utensil) until creamy. Add the half the sugar and beat into the butter, then add the other half of the sugar and beat until light and fluffy. Add the eggs, vanilla, and zest, mix until blended. In a separate bowl whisk the flour, baking powder and salt. Alternate adding the dry ingredients and the milk into the butter mixture. Pour the mixture into the loaf pan and bake 50-55 minutes, until a toothpick inserted into the center comes out clean.

Allow to cool slightly while you prepare the glaze. Place the powdered sugar and lemon juice into a bowl and stir until it makes a thick, sticky, yummy liquid. Remove the loaf from the pan and place it on the serve ware of your choice. Spoon the glaze onto the loaf, allowing it to flow down the sides like lava out of a volcano (just the flow part, not the fire or sputtering).

Before the glaze dries sprinkle the zest and pinches of sugar evenly across the top. Serve at will.

Turmeric: For Body and Mind

Turmeric has a warm bitter taste and enhances the flavor in mustards, butters and cheeses. It’s known for its deep yellow color and is also used in dyes. It comes from the root of the Curcumalonga plant and the main spice in curry. Turmeric is used in many cuisines world wide, most commonly known in Indian food.

Turmeric has been used in Chinese and Indian medicine for centuries as a powerful anti-inflammatory. Also called “Indian saffron,” Turmeric is high in Manganese, Iron, vitamin B6, fiber, copper and potassium. Medicinally it is used for arthritis, colds, headaches, heartburn, stomach pain, intestinal gas, diarrhea, menstrual problems, jaundice, liver problems and gall bladder disorders. Even more impressive is that turmeric is also used for lung infections, fibromyalgia, leprosy, cancer and Alzheimer’s disease. It contains curcumin, believed to be more potent in its concentration. The volatile oil fraction, curcumin, is thought to be the primary pharmacological agent in turmeric that has proved in many clinical experiments to be as potent as the drugs hydrocortisone and phenylbutazone as well as the over-the-counter anti-inflammatory Motrin, without the side effects! Unlike drugs linked with major toxic effects (intestinal bleeding, ulcer formation, decreased white blood cell count, etc.), curcumin produces no toxicity.

The curcumin in turmeric has powerful antioxidant properties that are able to neutralize free radicals (chemicals that cause a great amount of damage to healthy cells and membranes as they travel through the body). These free radicals are responsible for joint pain and inflammations that eventually cause damage to the joints. Pure turmeric (containing the highest rate of curcumin) is used to treat bowel disease, rheumatoid arthritis and cystic fibrosis. And may also block the progression of multiple sclerosis. Combatant against free radicals, it is linked to those with higher frequent use of turmeric having lower rates of breast, prostate, lung and colon cancer.

Growing evidence shows that turmeric provides protection against neurodegenerative diseases such as Alzheimer’s. Studies have shown that in elderly Indian populations where turmeric is consumed commonly and frequently, neurological diseases like Alzheimer’s is very low. A major factor thought to be responsible for neurodegenerative disorders including dementias like Alzheimer’s is free radical injury. It is believed that curcumin plays a role in triggering the protective system that produces bilirubin, which protects the brain from such injuries. With significant studies done, long time use at hand and no side effects it’s all win as far as I can see.

Food for thought (pun intended)… eat your turmeric!

Some suggestions for incorporating tumeric into your diet: Add to egg salad, lentils and salad dressings; Mix brown rice, raisins, cashews, turmeric, cumin and coriander; Grams’ Curry Dip; Curry BLT

And if those aren’t your thing they sell turmeric capsules at health food stores, on-line and at Whole Foods; ranging in price from $14.99 – $49.99. Just make sure you look for pure turmeric, it has the most curcumin.

Sources for this essay include WebMd, whfoods.org, and Whole Foods.

Gram’s Curry Dip

This dip graced the table of almost every holiday growing up. It’s beautiful color adds life to any table setting and the curry gives a flavorful burst I find myself craving. Something this special shouldn’t be so easy to make.

1 cup Hellman’s mayonnaise**

1 tsp garlic salt

1 tsp horseradish

1 tsp dry onion (can substitute with fresh minced)

1 tsp vinegar

1 tsp curry powder

Put it all in a bowl and mix. Now you’re awesome because you just made something delicious which happens to be treasured by many (I have a big family). Let it sit in the fridge for a couple hours to let the flavors mingle. Serve as an accompaniment to your favorite dipping veggies.

**Gram used Hellman’s mayo and it is classic and delicious; but if you’d like to sub for organic I understand.

Banana Bread

Banana Nut Bread is one of the easiest homemade delights around. To top that, it is so versatile! It’s a great breakfast treat to make ahead for family and overnighting guests. It’s an ideal addition to any brunch. It’s delicious eaten sliced right off of the loaf or toasted with a slab of butter. Banana bread is a perfect accompaniment for a light salad. It is easily toted to potluck gatherings and good for bake sales. If it were running for office, I would be its campaign manager.

Makes 1 Loaf

2 cups flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground nutmeg (I like freshly grated)

¼ tsp salt

2 eggs, beaten

4 medium bananas, mashed

1 tsp vanilla

1 Tbsp milk

¾ cup sugar, plus 1 Tbsp for topping

¼ cup brown sugar

½ cup sunflower oil (or oil of your choice)

½ cup chopped walnuts, 1 Tbsp reserved for topping

1 pat butter or baking spray

Preheat oven to 350˚. Grease 9x5x3 inch loaf pan with butter or baking spray, set aside. Now that you got all of the work done, let’s create! In a mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, mix eggs, mashed bananas, vanilla (because all baked goods need vanilla), milk, sugars, and oil. When combined add wet egg mixture to dry flour mixture.

Side note: There are certain baking rules that I just follow without question. One of them is adding wet to dry ingredients, which is the rule; unless there is a butter mixture involved in which you alternate adding dry and wet ingredients, in that order and sometimes even specified to start and finish with dry. These are just the common practices, and I follow them. If you want to be crazy and spontaneous that’s up to you, but heed my words I don’t know what you’ll end up with… probably banana bread.

When wet and dry ingredients are incorporated (mixture will be lumpy), gently fold in walnuts.

Another side note: If you know me, you know that I prefer banana baked goods with pecans, and they are perfectly substitutable in this recipe. I am also very traditional. So I do make my banana bread with walnuts… most of the time.

Pour the banana mixture in the greased loaf pan. Evenly spread the sugar and reserved walnuts across the top of the banana batter and place in the oven for 55 – 60 minutes, until an inserted toothpick comes out clean from the center of the bread. Let cool for at least 10 minutes before removing from the loaf pan. Serve warm or at room temperature.

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The Family Baked Beans

These bakes beans could not be easier to make; they just take time. I realize that they may not seem all foodie and complicated. That said, it is imperative that you make these beans. They will quickly become a staple in your recipe repertoire. They are like candy. They are sticky and shiny and sweet and oh so good. These baked beans belong on every plate at every barbecue or family gathering in the world. That’s how yummy they are.  You’re welcome.
Serves 6

3 lb 5 oz can of pork ‘n beans (Vegetarian/Vegan option: I have made these with meatless baked beans, and they were delicious)

3 cups dark brown sugar

2-3 Tbsp ketchup
Preheat the oven to 350 degrees. Pour the beans, sugar, and ketchup, in a Dutch oven (or bean pot) with lid and stir. Place covered in an oven for about 2-3 hours (depending on how much time you have because the longer they cook the better they are!) Remove the lid and bake an additional hour stirring every 15 minutes. If too wet continue to bake for 15 minute intervals. Keep in mind that beans will thicken as they cool so they should be a little soupy. Serve while warm and gooey. If there are any leftovers, the beans are easily warmed on the stove top or even delicious served cold; served with leftover potato salad and ham or whatever you have…

Side note: This recipe can easily be double, tripled, etc. depending on your crowd. It’s just about 1 cup of brown sugar and 1 tablespoon of ketchup per pound of beans.