August 31st, 2010
This loaf is the perfect hybrid. It is carrot-cake-delicious and banana-bread-healthy. Studded with raisins, nuts and seeds, a slice of this carrot banana bread makes for a substantial breakfast or satiating snack.
Recipe
Although there are quite a few mix ins, this quick bread batter comes together quickly. Grating carrots in the food processor is a great time saver. Most importantly, the key to any quick bread is mix the ingredients until they are just combined. Over mixing the batter will result in a tough loaf.
I sliced myself a piece the moment it was cool enough to come out of the pan. The bread was moist and pleasantly sweet from the golden raisins. The next day, I discovered the best way to enjoy a slice of this bread – heated in the toaster oven and slathered with some honey butter.
Carrot Banana Bread
Ingredients
1/3 cup nonfat Greek yogurt
1/3 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup oatmeal
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1 large ripe banana, mashed
1 1/4 cup grated carrot (about 2 small)
1/3 cup golden raisins, tossed with a 1/2 tsp flour
1/3 cup walnuts, chopped
1 tbsp sunflower seeds
Directions
1. Preheat oven to 350 F. Grease a 8×4 loaf pan with cooking spray or butter.
2. Whisk together flours, oatmeal, baking soda, salt, cinnamon and nutmeg in a medium mixing bowl.
3. In a large mixing bowl, combine the yogurt and sugar. Add the egg and vanilla, and whisk to mix well.
4. Add in a third of the dry ingredients at a time, alternating with half of the mashed banana, stirring each time until just combined. End with the dry ingredients, and be careful not to over mix.
5. Fold in the grated carrot, raisins and walnuts. Spoon batter into the greased loaf pan and sprinkle sunflower seeds over the top.
6. Bake 45-50 minutes, or until a toothpick comes out clean. Cool for 15 minutes in the pan before removing the loaf to cool on a wire rack. Store tightly wrapped in foil.
No Comments | In: Quick bread | tags: banana, carrot, golden raisins, loaf, oatmeal, sunflower seeds, walnuts. | #
August 25th, 2010
As much as I love my daily bowl of cinnamon toast crunch, I think I may have found a new favorite breakfast: polenta. Topped with fruit and nuts, it’s a filling breakfast that even oatmeal haters will adore.
Recipe
Breakfast polenta is prepared just as you would prepare polenta that is destined for a savory dish, except for the addition of vanilla extract at the end. Cooking it with a combination of milk and water increases richness; make it even more decadent by using whole milk or by replacing some of the water with milk. Be sure to stir it frequently to maintain a smooth consistency and avoid burning the bottom. The longer you let it simmer on the stove, the thicker the porridge will get.
Since I was stirring away at the stove anyway, I decided to get another burner going to make a cinnamon peach compote as a topping for my breakfast. Compotes are a great way to use up overripe fruit, and frozen fruit will work well too. Even though I chose a compote, you could put anything on top of this amazing polenta. The next time I make this (which I can assure you will be soon, maybe tomorrow), I’m thinking I’ll sprinkle my polenta with some toasted pecans, maple syrup, plenty of brown sugar and some sliced peaches. It’s also tempting to replace the vanilla with almond extract and top the bowl with a few fresh cherries sweetened with a drizzle of honey. Let me know what other flavor combinations you come up with!
This recipe can easily be halved, but why would you do that when you can enjoy leftovers the next day?
Breakfast Polenta with Peach Compote
Prep time + Cook time = 5 minutes + 30 minutes
Serves 6
Polenta Ingredients
1 cup polenta (not instant)
3 cups water
2 cups milk (I used 2%)
3/4 tsp salt
1 tsp vanilla extract
Peach Compote Ingredients
2 ripe peaches, chopped
1/3 cup brown sugar
1/4 cup water
1 tsp cinnamon
Pinch of nutmeg
Directions
1. Stir together the polenta and one cup of water in a small bowl.
2. Make the compote: Combine peaches, brown sugar, water, cinnamon and nutmeg in a small saucepan over medium high heat. Bring to a boil, stirring frequently, and reduce heat to medium. Simmer about 30 minutes, or until compote has broken down to the desired consistency.
3. Make the polenta: Meanwhile, in a medium saucepan over medium heat, bring the milk and the remaining 2 cups of water to a simmer. Slowly add the polenta and water mixture, whisking to prevent lumps. Reduce heat to low and stir frequently. Simmer about 30 minutes, or until polenta has thickened to the desired consistency. Remove from heat and stir in vanilla extract.
4. Serve the polenta topped with the compote and any other toppings such as toasted walnuts, Greek yogurt and more brown sugar to taste.
2 Comments | In: Breakfast | tags: brown sugar, cinnamon, nutmeg, peaches, polenta, porridge. | #
August 8th, 2010
Yes, there are chocolate cookie crumbs on those flowers.
After I got home from the farmers’ market with my bounty, I vaguely remembered seeing a dessert recipe involving squash blossoms. I found it buried in my saved recipes and questioned my decision to set aside some extra ricotta and a few of the smaller blossoms, wondering if the slight zucchini flavor would cooperate with honey and chocolate.
I’m glad I went ahead with it, however, since this was unlike any dessert I’ve ever made. I’d recommend slightly overstuffing each flower, as the best part was the slightly caramelized ricotta that oozed out while baking. Serve it with some fresh berries that have been macerated with a bit of sugar .
Baked Zucchini Blossoms with Honey Ricotta
Prep time + Bake time: 10 minutes + 15 minutes
Serves 3
Ingredients
3 tbsp freshly made ricotta
1 1/2 tbsp honey
Generous pinch of cinnamon
Tiny pinch of nutmeg
1 egg white, beaten
3 medium zucchini blossoms, rinsed with stamens removed
1/3 cup chocolate cookie crumbs
Directions
1. Preheat oven to 350F. Prepare a baking sheet with nonstick cooking spray or butter.
2. In a small bowl, combine ricotta and honey. Add cinnamon and nutmeg to taste.
3. Add about half of the beaten egg white to the ricotta mixture. (Use immediately, or refrigerate until you are ready to stuff the blossoms.)
3. Carefully spoon 1 tablespoon of the mixture into each blossom. Gently twist the ends closed and place side by side on the prepared baking sheet.
4. Brush the remaining egg white over the stuffed blossoms, and sprinkle the chocolate cookie crumbs on top.
5. Bake for 15 minutes. Serve warm.
Breakfast Idea: Honey Ricotta Cornbread
I have a penchant for leftovers in any form, so I tupperwared the remaining spoonful of honey ricotta and put it in the fridge hoping I would find a good use for it later on. The next morning I preheated the oven to 375F, grabbed a piece of leftover cornbread, slathered it with the ricotta mixture, baked it about 10 minutes until the top was tinted golden brown, and dolloped it with some homemade cherry jam. It was one of the best breakfasts I’ve had in awhile. Even if squash blossoms for dessert lacks appeal, don’t hesitate to make a batch of the filling.
No Comments | In: Dessert | tags: honey, ricotta, zucchini blossoms. | #