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Lemon Blueberry Granola

Megan — Wed, 09 May 2012 13:00:00 +0000

I’m very picky about granola. Chunks to big? Out. Almonds? Nope. Extra sweet? Heck no — this is a breakfast food, remember?

But it’s very hard not to succumb to that tempting aisle of products, especially when every other week there’s a new granola on the shelves. And as I reach for it, I think, This time. This will be my perfect granola.

It never is, of course, and I’m left with a half-eaten bag and a full case of regret.

When I remember, I make my own. Given my busy schedule, this is easier said than done. It’s not that granola takes a long time – an hour tops, most of it hands-off – it’s that I just seem to completely forget about it until breakfast the next morning.

My favorite versions right now include flavored honeys and a touch of dried fruit. Too much dried fruit makes it too sweet and sticky for me, but I like the burst of sweetness small fruits like blueberries, currants, and chopped apricots bring to the oats. This flavor, using Lemon Honey Creme, dried blueberries, and lemon zest, reminds me of my favorite muffin.

I add the blueberries after the granola has cooked, and you’ll probably want to do this as well. While cooking the blueberries with the oats helps spread out their flavor, it also can turn them into overly dry bits that taste like the scorched bits under a stove burner. So you probably want to avoid that.

Lemon Blueberry Granola

1/2 cup butter

1/2 cup Lemon Honey Creme

4 cups rolled oats

1 cup chopped walnuts

1/4 teaspoon salt

1/2 cup dried blueberries

2 teaspoons lemon zest, optional

Preheat oven to 300 degrees and line two baking sheets with parchment paper.

In a small sauce pan, melt together butter and honey creme.

Mix together oats, walnuts, and salt in a large bowl. Drizzle over butter mixture and stir well to coat.

Spread onto baking sheets and bake for about 30 minutes, rotating baking sheets halfway through.

Remove from oven and immediately scatter blueberries and lemon zest, if using, over the top of the granola. Stir quickly and then press granola down, to help form large chunks.

Let cool completely, and store in airtight containers, preferably glass.

Makes 2 quarts.

This post is part of my continuing relationship with Honey Ridge Farms and their Spread the Love campaign.

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Honey Vinegar Glazed Salmon

Megan — Mon, 07 May 2012 13:00:00 +0000

Once you’ve been out of commission on the cooking and blogging front, it’s amazingly hard to scrape back in. Even for someone who loves cooking and writing. I’d blame my new job, where I spend much of the day typing up recipes, uploading photos, and putting up blog posts – but I love the job. It would be kind of hard not to, considering they pay me to do the things that I already have been doing on my own.

But the commute is what depletes my cooking battery. My previous job was five minutes from my house, so this hour-in hour-out daily schedule has been dampening my spirits. As a result, we haven’t been eating as well as we used to, relying far more on takeout than I would like.

Thankfully, I seem to have kicked that to the curb, all thanks to this two-ingredient recipe for salmon that made for a killer (and extremely quick) dinner.

I used Honey Ridge Farms Sundried Tomato Tarragon Honey Vinegar, which is full of flavor but mild enough that my son didn’t think there was anything “weird” going on his plate. He loves salmon, so I knew this tangy-yet-sweet glaze would be a fun change from merely baking the fish with lemon.

Happily, everyone gobbled it up, and I have a good portion of my bottle of honey vinegar to use for fish night again. I know my interstate-glazed eyes and brain will appreciate it.

Honey Vinegar Glazed Salmon

1 tablespoon grapeseed or olive oil

2 salmon fillets, 4-6 ounces each

1/2 cup Sundried Tomato Tarragon Honey Vinegar

Heat oil in a nonstick straight-side skillet over medium. Set salmon, skin side up, in the pan. Cook approximately 3 minutes, then flip fillets over and cook another 3 minutes. Remove to a plate and set aside.

Add honey vinegar to hot skillet and increase heat to medium-high. When the liquid starts to get bubbly, return salmon, skin side up, to the pan. Cook until the liquid has reduced and the salmon is glazed, 3-5 minutes. Remove to a plate and serve.

Serves 2 (or perhaps 2 adults and 1 preschooler)

This post is part of my continuing relationship with Honey Ridge Farms and their Spread the Love campaign.

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Mushroom Pesto Grilled Cheese

Megan — Sat, 28 Apr 2012 22:22:07 +0000

As a novice mushroom eater, I’m always looking for interesting ways to work mushrooms into my meals. Although I’ve managed to work my way up to eating whole mushrooms instead of picking out every tiny bit of ‘shroom from condensed soup, I don’t often get a craving for them. Of course, when many of your groceries are selected for you by the team at Greenling, you have to change your mind about what you want to eat, and make it what you want to eat.

I don’t remember how I thought of this combination of mushroom pesto and grilled cheese, but I know I love regular pesto with cheese and bread, so I couldn’t go much wrong.

Mushroom Pesto Grilled Cheese

For the pesto:

6 ounces button mushrooms
1/4 cup walnuts
1/2 cup fresh parsley
1/4 cup olive oil
1 large garlic clove
1/4 cup shredded parmesan cheese
1/4 teaspoon salt

Blitz everything in a blender or food processor until smooth.

For the grilled cheese:

Butter
Sourdough bread
Slices provolone cheese
Mushroom pesto

For each sandwich, butter two slices of bread on one side. Spread the pesto on the opposite side of one slice bread, add 1-2 slices of cheese, then top with the other slice of bread. Fry on the stove over medium heat for about 3 minutes a side, or until golden brown.

Leftover pesto can be used as a dip for veggies, a pasta sauce, or mixed into scrambled eggs. When storing in the fridge, add a thin layer of olive oil to the top to help prevent an unattractive browning of the pesto. If you forget, you can just scrape the darker portions off.

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Raspberries

Megan — Mon, 16 Apr 2012 01:02:48 +0000

The spring my brother finally, completely killed the raspberry bushes with the lawnmower marked a turning point in my life.

We never realize things like that at the time they are happening. When you are 13 or 15 or 17, the moments you think will be unerased scars involve lunchroom fights or high school breakups. (OK… sometimes those high school breakups haunt reminiscent dreams.) Fruit does not often take part in a Choose-Your-Own-Adventure prompt.

Raspberries don’t grow in Texas, and the blackberries we have are not the delicate sweet type, but hulking tart masses that cannot be eaten from fingertips. A man recently stared blankly at my tattooed arm, demanding to know the fruit and not comprehending why the berries were indeed not black. I stared back, not comprehending why he didn’t recognize a fruit that I held so dear.

It feels strange for me, usually so focused on local foods and seasonality, to be writing about raspberries when most parts of the country have just begun to see blushing strawberries. And yet in my life, raspberries no longer have a season. It’s not just the ever-present reminder of my inked arm that has simultaneously pulled me closer and pushed me away from this tiny scrap of memory.

The longer we live in Texas the more I feel my Northern roots slipping away. Not wrenched out all at once, but attacked bit by bit, over the course of years, by strong blades.

We don’t get back up north as often as we’d like, and even the trips we do make are so blanketed by holidays and other obligations that we can hardly spend the time we want with the people we want. Never mind that my family is scattered now, each of us in a different state. “Going home” is fuzzy and strange for me, because I have no where to go in the city I lived for the first 18 years of my life. Every last scrap of that raspberry bush is gone.

I read lots of other blogs, and keep my eyes open on social media. I always feel like I am watching, waiting for something extraordinary to happen, that connects to my past in some inscrutable way that I must cling to. Try as I might, I have not yet been able to find it, neither through recipes using Wisconsin cheese nor sponsored tours to bratwurst country.

Because the raspberries are my story, no one else’s. Odd as it sometimes sounds, they are what led me to this current life of a wife, mother, Austinite, freelance writer, and full-time busy bee in an amazing editorial department.

I realized this when I was at the Foodways Texas symposium, a weekend dedicated to our desire and need to preserve food culture. The more people talked, the more I wished I had listened growing up, and my heart ached to think that there might be stories about my family forever forgotten.

This summer, we’re traveling back north on the pretense of vacation, for me to harvest stories from my relatives. To savor every last word, get them on tape, on paper, on film.

And maybe get a few raspberries.

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Grapefruit Avocado Couscous

Megan — Tue, 06 Mar 2012 14:00:01 +0000

Every once in a while, I meet and become friends with a writer I’ve admired for a long time. That always makes me feel lucky, because I’ve found a person who is as great in the real world as they are online – surprisingly a rare find. When they invite you to be part of something they love, it’s almost more than flattering, it’s intimidating. And yet they can make you feel so welcome that your fears are easily dissolved.

One such person is Aimée from Simple Bites. I was stunned when she asked me to join the Simple Bites team last year, but I quickly felt like part of the group. Aimee is a born nurturer, and I’ve loved reading about her boys growing up. I couldn’t be happier about her new baby girl, and I know I’m not the only one.

That’s why we decided to surprise Aimée with a virtual baby shower! Now, Aimée, I know this is your third child and you’ve gone through all the motions before, so just sit back, enjoy some snacks, and wait for that sweet girl to come.

I’ve made a refreshing grapefruit and avocado couscous salad. It’s perfect for this almost-spring weather we have, and I swear I did not choose it based on the fact that the beautiful Texas Rio Star grapefruit looks so lovely and baby-girl pink in dishes. Make sure you use avocados that are firm, yet ripe. You want the avocado to maintain its shape in the salad and not get mushy.

You can easily add a zesty vinaigrette to this salad, but I prefer to let the fresh flavors of the grapefruit and avocado shine.

Grapefruit Avocado Couscous Salad

1 cup dry couscous
2 large red grapefruit
2-4 small avocados (or 2 large)
1 tablespoon finely diced shallot
Juice of 1 lime
½ cup diced fresh parsley or cilantro
Salt and pepper

Set a saucepan with 2 cups of water or vegetable stock to boil. Once water is boiling, pour in couscous, cover, and remove from heat. Let stand 5 minutes while you prepare the rest of the ingredients.

Section your grapefruit (a helpful tutorial video is located over at Kitchen Daily) and place onto a paper towel. Halve avocados, remove pits, and slice into small chunks. Put avocado in a large bowl along with shallot; drizzle lime juice over the top and stir gently.

Fluff couscous with a fork and add to the bowl. Add grapefruit and parsley or cilantro and stir gently to combine all ingredients. Salt and pepper to taste.

Cover and chill until ready to serve, up to 12 hours in advance. (Any longer and the avocado might start to oxidize and turn an unattractive brown.)

Don’t forget to visit all the rest of the shower recipes!

Strawberry & Vanilla Cupcakes with Strawberry Jam Frosting from Bluebonnets & Brownies
Strawberry Pretzel Dessert by My Baking Addiction
California Veggie Wraps from My Kitchen Addiction
Waffle Cone Fruit Cups by Dine & Dish
Mini Berry Pies on a Stick and Kettle Corn at Food for My Family
Perfectly Pink Pomegranate Smoothies from Food Your Way
Quiche Lorraine from GoodLife{Eats}

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Greens Soup

Megan — Fri, 20 Jan 2012 16:38:06 +0000

When I worked full-time, I often edited while listening to podcasts. Aside from This American Life, The Moth, and Planet Money, I also listened to a few cooking podcasts, including, of course, The Splendid Table. While I can hardly remember to update my phone these days, never mind listening to a podcast, sometimes I manage to catch The Splendid Table when it’s on the actual radio. Like people used to do in olden times.

Recently they had on Anna Thomas to talk about soup, and approximately five seconds after she described her Green Soup, I wanted it. It’s the perfect time of year for greens and onions (the other main ingredient in the soup), and utilizing them both in a soup sounded like a perfect way to spend a slightly chilly afternoon.

It’s not exactly photogenic, but trust me on this one. A great thing about this soup is that you can use virtually any kind of green you might have on hand, because even the most bitter greens will be balanced by the sweetness of the caramelized onions. I like the tang brought in by the yogurt, though you can certainly leave that out if you prefer. Serve with pita chips or wonton crisps for a bit of crunch.

Greens Soup

adapted from Anna Thomas
serves 8

Olive oil
3 medium yellow onions, sliced
2 cups sliced button mushrooms
4 cups vegetable stock
3-4 bunches assorted greens, such as mustard, komatsuna, mizuna, beet greens, kale, or chard
1 teaspoon smoked paprika
¼ cup plain yogurt
1 tablespoon lemon juice
Salt and pepper

In a large pot or Dutch oven, heat a swirl of olive oil over medium. Add onions mushrooms and stir to coat. Reduce heat to medium-low and cook until onions take on a nice brown color, approximately 30 minutes.
Add stock and increase heat to just bubbling. Wash and chop greens and add to the soup. Reduce heat to medium and cover soup. Let cook until greens have wilted, about 10 minutes.
Puree soup and return to heat. Stir in paprika, yogurt, and lemon juice, then season to taste. Alternatively, you can leave the yogurt out until just before serving, and then add a swirl into individual bowls.

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Raspberry Honey Buns

Megan — Thu, 19 Jan 2012 16:13:24 +0000

Back in November I received an exciting – to food bloggers – delivery. A giant box from Honey Ridge Farms had arrived, stuffed with their entire line of raw honey cremes. My mind immediately started working on overdrive to come up with recipes using this bounty, but because of the holidays and travel I didn’t get to post about them until now.

I first got to sample Honey Ridge Farms’ products way back in 2010 when I went to Camp Blogaway in California. Honey is one of my favorite toppers for toast, additions to tea, and baking ingredients, so finding out about these fruit-blended flavors was very timely. The small sample jars we received then didn’t last long.

Fast forward back to the present – I admit I had a honey-and-toast meals before I got down to the recipe testing. I had to try the flavors out properly, right? From there it wasn’t hard to make the jump to the first recipe.

I love cinnamon rolls, but I hate feeling sick after eating one due to the copious amount of butter and slathering of frosting. These honey buns have only 3 tablespoons of sweetener, and it all comes from raw raspberry honey creme. They are also small, which make them perfect for a wee smackerel of something with your tea, or the sweet accompaniment to Sunday brunch.

Raspberry Honey Buns

makes approximately 1 dozen

1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon yeast
2/3 cup milk
1 tablespoon Raspberry Honey Creme
2 tablespoons butter, melted

Filling:
1 tablespoon Raspberry Honey Creme
1 teaspoon ground cinnamon

Glaze:
1 tablespoon Raspberry Honey Creme

Mix together flours, salt, and yeast in a large bowl, food processor, or mixer bowl. Heat milk in microwave about 45 seconds, until warm to the touch but not scalded.
Mix milk, honey, and butter into dry ingredients all at once, until it comes together into a ball of dough. If the dough is too sticky and loose, add more AP flour, a little at a time, until the dough is cohesive.
Knead a few minutes until you have a smooth and supple ball. Place in a lightly greased bowl and cover with plastic wrap. Let rest until doubled in bulk, about two hours.
Punch down dough and roll out on a floured counter top. Roll into a large, thin rectangle approximately 12 inches by 16 inches.
Heat 1 tablespoon honey in microwave for 15 seconds. Brush over surface of the dough with a pastry brush, then scatter cinnamon over the top.
Starting with the shorter side, roll dough tightly into a log. Slice roll into ½-inch wide pieces. Shape each piece gently into a circle, and place on a parchment-covered baking sheet.
Cover rolls loosely with plastic wrap and let rise 1 hour.
Bake rolls at 350 for 15-20 minutes, until nicely browned.
Heat remaining tablespoon honey in microwave for 15 seconds, then brush on baked rolls.
Best served immediately. Store leftovers in an airtight container.

Disclaimer: I received an assortment of Honey Ridge Farms products for the purpose of review for their Spread the Love campaign. As always, my opinions are my own.

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Brussels Sprouts Pizza

Megan — Sun, 15 Jan 2012 15:51:05 +0000

On many of the days I don’t have my son in my care (he goes to preschool twice a week, which is integral to his social skills and my sanity) I head over to a coffee shop near campus and pound away at the keyboard. There are myriad coffee shops in Austin, and I’m picky about which ones I will visit in order to get work done. The one I like most, I picked because they not only have lots of tables and outlets, but because they serve up breakfast tacos in the morning and pizza for the afternoons. No matter how good the coffee is, if I can’t get a good lunch while I’m working, I won’t want to stay for long.

The pizza I had last time had spinach, bacon, and pear, and I felt like it was a revelation. Somehow, the spinach immediately led me to Brussels sprouts, and I knew I had a plan for the pint of sprouts waiting to be gobbled up.

Ever since I was introduced to roasted Brussels sprouts a few years ago I’ve looked forward to their season, and I even have a couple of slowly growing plants in my raised bed garden. It’s never been a problem finishing a pint, but I still love to try out new combinations.

Admittedly, this pizza requires a bit more work than the standard pepperoni pie, but I think it’s worth it. I didn’t designate what kind of cheese to use for this pizza, although I used smoked mozzarella on mine. I asked my Twitter followers for cheese recommendations based on the other pizza toppings, and I received at least ten different suggestions – so I have a feeling you can’t go much wrong when it comes to the cheese on this pizza.

Brussels Sprouts Pizza

makes 1 pizza

1 pizza dough of your choice
1 small onion
8 ounces Brussels sprouts
1-2 slices thick-cut bacon
1 pear
Olive oil
1/2 cup shredded cheese of your choice

Preheat oven to 450 degrees. If you have a pizza stone, make sure it is in the oven while preheating – you want it nice and hot!
Slice onion in half and then into long strips, and cook over medium-low to low in a small saucepan, stirring often. You want them to be nicely browned, but not completely caramelized (remember, they will cook more in the oven).
In a frying pan, cook bacon until crispy. Meanwhile, trim ends off Brussels sprouts and then slice lengthwise into 3 or 4 pieces, depending on the size of the sprout. Once the bacon has cooked, remove it to drain on a paper towel, and add sprouts to the bacon fat. Cook 2-3 minutes, until sprouts are bright green. Remove from heat.
Peel and core pear, then slice thinly.
Roll out pizza dough. Add a light drizzle of olive oil to the top of the dough, being careful to not get too close to the edge (if oil leaks off pizza, it might burn on your pizza stove and make your fire alarm go off).
Arrange pear slices on dough, then scatter sprouts, bacon, and onions on top. Sprinkle on shredded cheese.
Bake for about 10 minutes, until crust has browned. Let cool on pizza stone for 5 minutes before cutting.

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Beet Brownies

Megan — Thu, 12 Jan 2012 21:15:11 +0000

Beets have a lot of strikes against them. Well-intentioned relatives are always serving them, slippery out of the can. Their name is “beet”, which is decidedly one of the most unpoetic vegetable names. (At least the other until-recently maligned vegetable, Brussels sprouts, has that Continental air to it.) And of course, there is the whole Lady Macbeth thing. The primary concern about cooking shouldn’t be the bloody aftermath.

Which is all to say that I’ve never been to psyched to see these tubers lurking in my veggie delivery box. I’ve eaten them, trying not to make a bad face at the dinner table in order to influence my son or keep up the illusion that I am indeed a hotshot foodie.

Now that it is beet season again, I’m more determined to if not like the darn things by themselves, to at least find ways of incorporating them into foods I do enjoy. And, of course, I enjoy chocolate. What food blogger doesn’t like chocolate, right? (Don’t answer that. I know there are plenty who at least make the claim, but honestly, can we really trust them?)

Beet brownies aren’t a new thing, but that doesn’t mean I can’t be proud of them. Plus, these are gluten-free, so I know I can feed them to my friends without having to worry about dietary issues. I’ve found that garbanzo bean flour to be really reliable for me in the gluten-free department – it has worked well for cornbread, cookies, and now brownies. These did end up a little more cakey than I had expected, so if you like a more fudgey brownie, use a bit less flour.

You’ll notice that I included gram measurements for the chickpea flour and cocoa. This is due to differing scoop methods – I’ve been burned in the past with recipes that only list a cup measurement, so I have decided to be more precise when it comes to my flour measurements on posts. If you don’t have a kitchen scale, they are extremely affordable and perhaps the best tool you’ll add to your arsenal.

Beet Brownies

serves 15

250 g / 9 ounces beets
1 packet (2 tablets) Taza Mexican chocolate (or 3 ounces 70% chocolate)
1 stick (4 ounces) unsalted butter
3/4 cup (70 g) garbanzo bean flour
1/4 cup (30 g) cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white sugar
2 large eggs
2 teaspoons vanilla

Trim long roots and greens from beets and clean off any dirt. Dice them into quarters (or smaller, depending on the size of your beets) and set in a pot of water to boil. Boil until easily pierced by a fork, approximately 30 minutes. Drain and let cool until they are comfortably handled.
Meanwhile melt chocolate in the microwaves at 30-second intervals. Whisk until smooth and completely melted. Set aside. In another bowl, melt the butter in the microwave, and set aside.
Once the beets have cooled, the peels should slip off easily. Place peeled beets in blender or food processor and puree until smooth.
Preheat oven to 350 degrees and grease a 9×13 baking pan.
In a medium bowl, mix together flour, cocoa, baking powder, and salt, and set aside.
In a large bowl, whisk together beets, chocolate, and sugar. Beat in the eggs, and add the vanilla. Stir until smooth.
Add the flour mixture to the large bowl and stir until well-incorporated.
Pour into prepared pan and smooth the top.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool as much as possible before cutting. Great the first day, better the second.

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Post tags: gluten-free, Greenling

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Glazed Turnips

Megan — Sun, 08 Jan 2012 16:16:59 +0000

The other day I made tofu for dinner, and I liked it. Last night I made some turnips to go with our roasted chicken. 2012 might be turning out to be a topsy-turvy world for me. But when it comes to eating better, that isn’t a bad thing.

I have to admit that last year I tried to cook with the turnips that came in our vegetable boxes, and whatever I did to them did not make me quick to return them to my mouth. But with the new year and my new determination to waste less food, I knew something had to be done.

I’ve done this glazing technique with carrots and tofu, so I thought it was worth trying out. The turnips stay just firm enough, and don’t get overly sweet – the presence of turnipness doesn’t get lost. Best of all, they take less than 30 minutes to prepare.

These turnips are a quick addition to any meal. Try variations by adding other root vegetables, such as beets, and swapping out the sage for other fresh herbs like thyme, or even a sprinkling of dried herbs de Provence.

Glazed Turnips

serves 4

2 large turnips (about 1 1/2 pounds)
1 1/2 cup water
2 tablespoons butter, cut into pieces
1 tablespoon light brown sugar
Salt
1/2 tablespoon chopped fresh sage

Peel turnips and dice into 1-inch chunks. Arrange turnips in a single layer in a large nonstick pan over medium heat. Pour in water, and scatter butter and brown sugar over the top. Cover, and let cook for about 10 minutes, stirring occasionally.
Remove lid and continue to cook until liquid is evaporated, stirring to keep turnips from sticking. Once liquid is evaporated, salt to taste, and put turnips on serving dish. Sprinkle sage over the top and serve.

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