What's Baking: Banana Ginger Spice Bread


I think I'm going to have to start a "Quick Bread of the Week" feature around these parts, as it seems that without fail, I bake up a new loaf of bread every week. (What else am I going to have with my mid-morning cup of tea?) For this week's version, I combined my favorite banana bread with my favorite autumnal spices -- ginger, cinnamon, and nutmeg. And then I decided to up the ante by adding in some crystallized ginger chips. The result? Pure deliciousness. I am definitely making this quick bread again.

Banana Ginger Spice Bread (printer-friendly version)
makes one large loaf

1/3 cup unsalted butter, softened
1/2 raw sugar
2 eggs
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
3/4 cup 100% whole-wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 t kosher salt
1/2 cup crystallized ginger chips
3-4 super-ripe bananas, mashed

1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, ground ginger, ground nutmeg, baking soda, baking powder, and salt.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the crystallized ginger
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place the pan on a wire rack. Allow bread to cool in the pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap the bread in aluminum foil, and store in the fridge for up to a week. (If it lasts that long!)
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What's For Dinner: Roast Chicken


Until this past Sunday, I had never roasted a chicken before. The funny thing is, growing up, roast chicken was one of my favorite dinners -- particularly when all the fixings (mashed potatoes, cranberry sauce, stuffing) were involved. Perhaps because a meal of roast chicken is like Thanksgiving-lite. Not a total all-out celebratory dinner, but one that is super-satisfying none the less. Halfway through college I adopted a vegetarian diet, which I maintained for a decade, so I guess you could say I missed out on my formative cooking-a-whole-chicken-by-myself years. And though I've eaten turkey for the past few Thanksgivings, D has always happily accepted roasting duty.

Truth be told, the main reason why I wanted to cook a roast chicken is because I have been craving homemade chicken noodle soup, and everyone knows that you need to start with a homemade broth if you want to do it right. So, after successfully roasting my first chicken (there were only a few dark moments when I wondered if my chicken breasts would ever come up to the proper temperature), it looks like I will have homemade chicken noodle soup on the menu sometime later this week!

Roast Chicken (printer-friendly version)
makes 4 servings

2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 4-6-pound roasting chicken
1 tablespoon unsalted butter, softened
coarse sea salt and freshly ground black pepper
1 lemon, cut into quarters
4 large garlic cloves, peeled and gently smashed
4 sprigs fresh thyme

1. Remove the chicken from the fridge and allow it to come to room temperature for 30 minutes.
2. Preheat the oven to 425 degrees. Set a wire rack in your roasting pan. Place the onion slices in two rows down the center of the wire rack, making sure to overlap the slices.
3. Remove the giblets (if any) from the chicken and then rinse off the entire chicken, including the cavity, with cold running water. Pat the chicken dry with paper towels.
4. Generously salt and pepper the cavity of the chicken. Insert the lemon wedges, smashed garlic cloves, and fresh thyme into the cavity of the chicken.
5. Place the wings underneath the bird, and then place it leg-side up on the rows of onions in the roasting pan. Pull the chicken's legs forward, cross them, and then tie them with a short length of kitchen twine. Rub the outside of the chicken with the softened butter. Season generously with salt and pepper.
6. Roast in the oven for 1 hour and 30 minutes, or until the juices run clear and a meat thermometer inserted into the breast reads 180 degrees, and inserted into the thigh reads 190 degrees.
7. Once fully cooked, remove the chicken from the oven, and place it on a cutting board to rest for 10-15 minutes. Then, untie the legs, remove the lemon, garlic, and thyme from the cavity, carve, and serve.

(adapted from this Martha Stewart recipe)
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What's For Lunch: Broccoli Soup


Last week I picked up a couple heads of broccoli at the local market with the thought of using it up in a soup recipe sometime in the near future. Saturday turned out to be the perfect soup-making day. While D raked the leaves (so many leaves!) in the backyard, I set to making broccoli soup for lunch. I followed a Martha Stewart recipe to make my soup; I opted not to add in the cream at the end; if you want to make a creamier soup, simply stir in 1/2 cup of heavy cream before serving.

Broccoli Soup (printer-friendly version)
makes 6-8 servings

4 tablespoons unsalted butter
1 medium onion, chopped (should be about 1 cup)
1/4 cup plus 1 tablespoon 100% whole-wheat flour
4 cups low sodium vegetable broth (plus more if necessary)
1-2 heads broccoli (about 1 3/4 pounds), trimmed and cut into florets; peel and cut stems into 1/2-inch-thick pieces
coarse salt and freshly ground pepper
shredded white cheddar cheese [optional]

1. Melt the butter in a medium stockpot over medium-high heat.
2. Add the chopped onions and saute in the butter until translucent, about 5 minutes.
3. Whisk in the flour.
4. Add in the vegetable broth and whisk to combine. Bring to a boil, then reduce heat to low. Simmer for 10 minutes or until thickened, stirring constantly.
5. Add in the broccoli stems. Bring to a boil. Season to taste with salt and pepper.
6. Add in the broccoli florets. Return the soup to a boil. If necessary, add in additional veggie broth to cover the broccoli. Then reduce the heat to low and simmer for 10-20 minutes, or until the florets are tender.
7. In several batches, add the soup to a blender or food processor, and puree. If desired, reserve 1-2 cups of cooked broccoli florets, and add back in at the end to add additional texture to the soup.
8. Serve immediately. If desired, top each bowl of soup with shredded cheddar cheese and serve with crackers or freshly-baked bread.

 (adapted from this Martha Stewart recipe)
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What's Baking: Pumpkin Bread


I had some canned pumpkin in the fridge left over from last week's pumpkin spice granola recipe, so I decided to bake up a loaf of pumpkin bread. I've posted about pumpkin bread twice before, so I searched for a new recipe to try this time around. I stumbled upon one posted on Epicurious from Bobby Flay's Bar Americain Cookbook and thought it looked promising. As per usual, I made a few tweaks here and there (including decreasing the sugar content and adding in a little more spice), and the resulting quick bread is delicious -- full of pumpkin flavor tied together with a healthy dose of autumnal spices. Now, if only I could spend the rest of the afternoon curled up on the couch with a good book, a cup of hot tea, and a large slice of pumpkin bread. Alas, it's back to work for me!

Pumpkin Bread (printer-friendly version)
makes one 9" loaf

1 3/4 cups 100% whole-wheat pastry flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 tablespoons unsalted butter, softened
3/4 cup raw sugar
1/2 tablespoon organic blackstrap molasses
1/4 cup vegetable oil
1 cup canned pumpkin puree
2 large eggs
2/3 cup filtered water

1. Preheat the oven to 350 degrees. Spray a 9" loaf pan with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
3. Using an electric mixer, cream together the butter, sugar, molasses, and oil at high speed. Scrape down the sides of the bowl with a spatula as needed.
4. Add in the pumpkin puree and stir at medium speed until combined.
5. Add the eggs one at a time, stirring in between additions to combine.
6. At low speed, alternate between stirring in the flour mixture and the water. Continue stirring until the batter is just combined together.
7. Spoon the batter into the prepared loaf pan.
8. Bake in the oven for 60-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Let the bread cool in the pan on a wire rack for 10 minutes. Then remove the loaf from the pan and allow it to cool completely.
10. Once cooled, wrap the bread in aluminum foil and store in the fridge.

(adapted from this Epicurious recipe)
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Made From Scratch: Cinnamon Simple Syrup


The smell of cinnamon instantly puts me in the holiday mood. Though Halloween may not yet have rolled by, I am fully ready to embrace the holiday season once we hit November. While it's not quite time for drinking spicy wassail, I think it's fair to embrace the autumn harvest season and spice up an apple-cider-based cocktail with a little cinnamon simple syrup.

Cinnamon Simple Syrup (printer-friendly version)
makes about two cups

2 cups filtered water
4 cinnamon sticks
2 cups raw sugar

1. Add the cinnamon sticks and water to a medium sauce pot. Bring the water to a boil over medium heat. Reduce the heat and allow the cinnamon sticks to simmer in the water for 10 minutes.
2. After 10 minutes, stir in the raw sugar until completely dissolved. Simmer for an additional 5-10 minutes, or until the syrup is slightly thickened.
3. Remove from the heat and allow to cool completely.
4. Strain the syrup through a sieve and then pour it into a container with an airtight lid. The syrup can be kept, chilled in the fridge, for up to two weeks.

Spiked Hot Apple Cider (printer-friendly version)
makes two cocktails

1 1/2 C organic apple cider
2 oz rum
1-2 teaspoons cinnamon simple syrup (use more or less to taste)
ground nutmeg
cinnamon stick

1. Heat the apple cider in a small saucepot over medium heat.
2. Add one shot of rum to each glass. Stir in the simple syrup.
3. Pour the hot apple cider into each glass.
4. Stir each cocktail with a cinnamon stick and sprinkle with ground nutmeg.
5. Serve.
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Made From Scratch: Grainy Mustard


After trying my hand at making ketchup last week, it only made sense that I give making mustard (ketchup's best friend? or perhaps worst enemy?) a whirl. Making mustard is even simpler than making ketchup, as no cooking is required. Just toss a bunch of ingredients together, chill it overnight in the fridge to allow the flavors time to meld, then puree it the following day. Easy peasy. This grainy mustard has a bit of a spicy kick; I think it'd be great slathered on two slices of thick bread sandwiched together with thinly sliced green apples and white cheddar cheese. Hmmm . . . I think I just figured out what I'm having for lunch!

Grainy Mustard (printer-friendly version)
makes about 1 pint

2/3 cup dry white wine
2/3 cup white wine vinegar
6 tablespoons yellow mustard seeds
4 tablespoons brown mustard seeds + 1 tablespoon brown mustard seeds, reserved
4 tablespoons onion, finely minced
1 teaspoon Maldon flaky sea salt
1/2 teaspoon ground black pepper

1. Mix all of the ingredients in a pint jar.
2. Close the jar and refrigerate overnight.
3. On day two, add the contents of the jar to a food processor or blender and puree until smooth.
4. Return the mustard to the jar and stir in the additional brown mustard seeds.
5. Seal the jar and store in the fridge. The grainy mustard should keep in the fridge for two weeks.

(adapted from this Organic Authority recipe)
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What's For Dinner: Tortilla Soup


I wasn't sure what I wanted to make for dinner last night. As I was browsing for recipes that I want to try later this week, I came upon some quick and easy soup recipes on Martha Stewart's website. A recipe for tortilla soup caught my eye, and after making a shopping list, I headed out to the local natural/organic foods store to pick up a few necessary items. Back at home, this soup came together easy as a breeze. Dinner ready in less than 30 minutes? That's my kind of meal.

Tortilla Soup (printer-friendly version)
makes 6-8 servings

1 tablespoon olive oil
1 medium white onion, chopped fine
4 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon ground ancho chile pepper
2 cans (14 1/2 ounces each) organic diced tomatoes and juice
2 cans (15 ounces each) black beans, rinsed and drained
2 cups reduced-sodium organic vegetable broth
1 package (10 ounces) frozen organic corn kernels
coarse salt and ground pepper
1 tablespoon fresh lemon juice
1 to 1 1/2 cups crushed tortilla chips

Optional garnishes: chopped avocado, fresh cilantro, Greek yogurt, shredded cheddar cheese

1. Heat the olive oil in large stock pot over medium heat.
2. Add the finely chopped onions, and saute until softened and translucent, about 5-8 minutes.
3. Stir in the minced garlic, chili powder, ground cumin, and ground ancho chile pepper. Cook until fragrant, about 45 seconds to one minute.
4. Stir in the diced tomatoes, black beans, veggie broth, and corn kernels. Bring the soup to a boil. Then reduce the heat and simmer for 5-10 minutes.
5. Season to taste with salt and pepper.
6. Pour a serving of soup into a bowl. Stir in 1/4 cup crumbled tortilla chips. Garnish with shredded cheddar cheese, chopped avocado, fresh cilantro, and/or a dollop of Greek yogurt.
7. Store any leftovers in the fridge or freezer.

(adapted from this Martha Stewart recipe)

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Made From Scratch: Vanilla Extract


Given my love for baking, I go through a lot of vanilla extract. Though my go-to source for ginormous bottles of pure vanilla extract (for a great price) is typically Costco, I thought it was about time I made my own vanilla extract at home. Turns out, it's quite simple to do -- some vanilla beans and a bottle of liquor are all that is required. A quick Google search led to two main options for the alcohol -- vodka or bourbon. I thought I'd do a little experiment and try both ... I'll check back in two or three months from now and report on any taste differences. Yep -- you read that right -- it's going to take about three months until the vanilla extract is ready for primetime. So don't use this recipe if you need to use the extract immediately -- I think you'll want to buy the pre-made stuff instead. (And when buying vanilla extract at the store, I highly recommend getting the "real" stuff! Stay away from the "imitation" options.)

As to the quality of alcohol -- from what I've read, you don't want to go totally bottom shelf, nor do you need to use the high-end stuff. I ended up purchasing Kirkland American Vodka and Kirkland Bourbon (both Costco house brands), which were relatively inexpensive and yet had good taste reviews online. And, for the vanilla beans -- you can often find them in the spice section of grocery stores; I've also found them in World Market; for this project, I bought the beans online from Amazon.

Homemade Vanilla Extract (printer-friendly version)
makes 2 cups
[Note: This recipe requires a three-month waiting period before using!]

2 cups vodka or bourbon
6 vanilla beans (rule of thumb is 3 vanilla beans per 8 ounces (1 cup) of alcohol)

1. Wash and dry a 2-cup capacity bottle with an airtight stopper/closure. Set aside.
2. Split each of the vanilla beans down the center.
3. Place the split beans into the bottle.
4. Add the alcohol to the bottle. The beans should be completely submerged in the liquid.
5. Seal the bottle closed. Give the bottle a little shake. Place the bottle in a cool, dry, dark place (such as in the back of a cabinet.)
6. Shake the contents of the bottle once a week.
7. After two to three months, the vanilla extract is ready to be used. As you measure the vanilla extract for a recipe, you can pour it through a strainer to remove the beans or any fibrous material, if desired.

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Friday Five ... On a Saturday


1. On a recent trip to Madison, D and I had breakfast at Marigold Kitchen. We both had an order of one of the morning's specials -- granola pancakes with fresh berries and 100% pure Wisconsin maple syrup. I am still dreaming about those pancakes, they were so good!


2. On that same trip to Madison, I stopped in at the National Mustard Museum, which recently relocated there from their original location in Mt. Horeb. I was there to pick up some mustard seeds -- after making ketchup from scratch last week, I think I'm ready to tackle homemade mustard!


3. When my Mom and Dad were in town last weekend, we roadtripped down to Chippewa Falls to visit Leinie Lodge, taste some brews, and tour the Leinenkugel brewery. Though I've had Leinie's brews a few times, after a round of tasting, I now know for sure what to order the next time I'm out for dinner. (The Creamy Dark and the Honey Weiss were my favorites.)


4. On our way to the brewery, we couldn't help stopping at a cheese shop along the route. At Yellowstone Cheese (located in Cadott, Wisconsin), we picked up a bag of fresh (and super squeaky) white cheddar curds. Fresh cheese curds are my favorite.


5. On the last day my parents were in town, we stopped in at The Crimson Cafe for lunch. I am definitely going to have to re-create the brie and apple sandwich (on a delish cranberry-wild rice bread) along with the mixed green salad with crumbled pecans, gorgonzola cheese, chopped apples, dried cherries, and a homemade balsamic vinaigrette.
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Made From Scratch: Ketchup


I love ketchup. Like, really love ketchup. I don't put it on absolutely everything, but I do put it on a lot of things. I am that girl in the diner that slathers ketchup over both my scrambled eggs and hashbrowns. I like to dip my grilled cheese sandwich in ketchup. (Don't judge! Particularly since there is typically also a serving of fries on my plate.) And don't get me started on those "fancy" restaurants that give you one tiny metal cupful of ketchup to go along with a serving of fries. I like to be able to control my ketchup-to-fry ratio, thankyouverymuch. As to ketchup preferences, I am a Heinz girl, through and through. For the most part, we buy Simply Heinz; this product lacks high fructose corn syrup and instead lists its ingredients as "tomato concentrate from red ripe tomatoes, distilled vinegar, sugar, salt, onion powder, spice, and natural flavoring." Though this ingredient list seems to vibe well with my month of unprocessed eating (aside from the nebulous "natural flavoring"), I thought I might as well try making my own ketchup from scratch. The resulting ketchup definitely doesn't taste exactly like my favorite Heinz, but I think it does make a good unprocessed substitute.

Ketchup (printer-friendly version)
makes about two pints

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 28-oz can organic tomato purée
1/2 cup raw (unbleached and unrefined) sugar
1 tablespoon organic blackstrap molasses
1/4 cup raw cider vinegar
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

1. Heat the olive oil in a medium stock pot over medium heat.
2. Add the chopped onions and saute until soft and lightly golden brown, about five minutes. Stir in the minced garlic and saute until fragrant -- around 30 seconds.
3. Stir in the rest of the ingredients.
4. Reduce the heat to low and simmer until thickened, about 45-60 minutes.
5. Use a hand blender to puree the ketchup until smooth. (Alternately, blend in small batches in a blender.)
6. Pour the ketchup into two quart jars and seal. Store in the fridge; ketchup should last 3-5 weeks.

(adapted from this recipe)


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What's For Breakfast: Pumpkin Spice Granola


We've been in the fall season for almost a month now, and I have yet to post a recipe involving pumpkin -- the horror! Since I just ran out of granola this morning, I needed to bake up another batch. I quickly decided that doing so would be the perfect occasion to add a little pumpkin flavor to my normal yogurt-and-granola breakfast routine. A bonus to baking up this granola? It makes the whole house smell like pumpkin pie. Yum!

Pumpkin Spice Granola (printer-friendly version)
makes about 8 cups

5 cups 7-grain flakes (alternately, you can substitute in rolled oats)
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup unsalted roasted pumpkin seeds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
2/3 cup honey
1/4 cup unsweetened applesauce
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup dried cranberries

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, stir together the 7-grain flakes (or rolled oats), shredded coconut, sliced almonds, roasted pumpkin seeds, and chopped almonds. Set aside.
3. In a medium bowl, whisk together the cinnamon, nutmeg, ginger, cloves, sea salt, honey, applesauce, pumpkin, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the dried cranberries.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.



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Under the Weather

{Photo credit: iStockphoto}

Apologies for the lack of post today. I had plans to get a new post up this evening, but have instead been felled with a sinus headache and a side of nausea -- my favorite combination. (Ha.) I picked up a bunch of ingredients at the store today, though, so please check back tomorrow for a delicious new recipe! Until then, I'm curling back up in a ball under the covers.


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What's Baking: Whole-Wheat Banana Bread


I love a good mid-morning snack. Though snack time tends to always include a cup of green tea, the accompaniment changes from week to week. The other day I was in the mood for banana bread, but wanted to try a new recipe rather than go with one of my old standards. I went to Smitten Kitchen to check out Deb's banana bread recipes, and decided to try the one that follows below. I switched out whole wheat pastry flour for all-purpose flour, and opted to brown the melted butter, but otherwise the recipe remains much the same. The whole-wheat flour gives the bread a darker color, but since I used pastry flour, the bread isn't overly dense. Now I just have to wait for 11 a.m. to roll around so that I can have another slice!

Whole-Wheat Banana Bread (printer-friendly version)
makes one large loaf

3 or 4 ripe bananas, mashed
1/2 cup light brown sugar
4 tablespoons unsalted butter, melted and browned
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 1/2 cups stone-ground whole wheat pastry flour

1. Preheat the oven to 350 degrees. Grease an 8"x4" loaf pan and set aside.
2. In a large mixing bowl, use a wooden spoon to mix together the mashed banana and brown sugar. Pour in the melted butter and stir to combine.
3. Stir in the beaten egg, vanilla, and bourbon.
4. Stir in the baking soda, salt, cinnamon, nutmeg, and cloves.
5. Stir in the whole wheat flour until just combined.
6. Spoon the batter into the prepared loaf pan.
7. Bake in the oven for 45-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Cool in the pan for 10 minutes, then remove from the pan and place the loaf onto a wire rack and allow it to cool completely.
9. Once cooled, cover the loaf in foil or plastic wrap and store in the fridge.

(adapted from this Smitten Kitchen recipe)

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Made From Scratch: Vanilla Simple Syrup


I think it's fair to say that one of the things I have missed the most during this month-long unprocessed challenge is hazelnut lattes. Since moving up to the Northwoods I've taken up drinking these sweet coffee concoctions, and I've found them to be equally good both in the morning and in the afternoon when I need a little pick-me-up. However, hazelnut-flavored syrup used as most cafes is definitely on the "processed list," so if I want one, I'm going to need to make my own syrup.

Though I have the ingredients on hand, I haven't yet found the time to roast the hazelnuts, so I figured I'd start a little easier by making a vanilla simple syrup. I mean, vanilla lattes taste yummy too, right? Plus, a friend of mine put in a request for a vanilla simple syrup recipe, so I figured it'd be a win-win; I'd get to drink a flavored latte this morning, and my friend can learn how to make her own, too. This blog is nothing if not service-y, right? Ask and you shall receive.

As it turns out, making simple syrup is, uh, rather simple. All you need is an equal mixture of sugar and water, boiled down to slightly thicken it, and you're good to go. From this basic recipe you can make simple syrups in nearly any flavor of your choice -- last year I used fresh mint leaves to whip up a batch of mint simple syrup (perfect for mojitos). Hmm ... I'm thinking a cinnamon simple syrup could be a nice addition to an apple cider-based cocktail -- the options are endless!


Vanilla Simple Syrup (printer-friendly version)
makes about one cup

1 C filtered water
1 C raw (or granulated -- using this will result in a clearer syrup) cane sugar
1 vanilla bean

1. Add water and sugar to a medium sauce pot. Stir until most, if not all, of the sugar is dissolved in the water.
2. Split the vanilla bean down the middle and scrape out the seeds. Add the seeds to the sauce pot along with the bean itself.
3. Place the pot on the stove and bring to a boil over medium-high heat.
4. Once the mixture begins to boil, reduce the heat, and simmer for 15 minutes.
5. After 15 minutes, remove the saucepot from the burner and let sit for an additional 10 minutes.
6. Strain the syrup through a fine sieve. (The sieve I used wasn't particularly fine and there are still vanilla bean specks in my syrup; I'm okay with that.) Discard the vanilla bean.
7. Allow the vanilla syrup to cool completely.
8. Pour the cooled syrup into an airtight container. The refrigerated vanilla simple syrup should last up to one month.
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What's Baking: Homemade Fig Newtons


While I was at the store last week picking up some dried fruit for my granola, I spied a bag of dried black Mission figs and knew exactly what I was going to do with them -- bake up a batch of homemade fig newtons! Packaged fig newtons are my go-to roadtrip "treat," even though some of the ingredients give me the skeevies. A quick search on the Internet led to the discovery of several recipes for homemade newtons; I went with the recipe that sounded the tastiest. Long story short, though mine look clearly homemade, these fig newtons taste like the real deal. Now, if I could only figure out whether these bars should be classified as "cookie" or "cake." : )

Homemade Fig Newtons (printer-friendly version)
makes 15-20 cookies ("cakes"!)
Note: Prep requires that you chill the dough overnight

For the dough:
1/2 cup whole wheat pastry flour
1/3 cup whole wheat pastry flour
1/8 teaspoon baking soda
1/8 teaspoon kosher salt
1/8 teaspoon ground cinnamon
6 tablespoons unsalted butter, room temperature
1/2 teaspoon orange zest
1/4 cup raw (unrefined and unbleached) sugar
1 tablespoon honey
2 egg yolks
1/2 teaspoon vanilla extract
1 tablespoon freshly-squeezed orange juice

For the fig filling:
3/4 cup chopped dried black Mission figs
2 tablespoons unsweetened applesauce
1/2 tablespoon honey
1/2 teaspoon orange zest
1/8 teaspoon cinnamon

Day One
1. In a small bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.
2. Using a stand mixer with the paddle attachment, cream together the butter, sugar, and orange zest until light and fluffy.
3. Beat in the egg yolks one at a time.
4. Stir in the honey and vanilla extract.
5. Pour in the sifted flour mixture all at once. Spoon in the orange juice. Stir until just combined.
6. Spread a large piece of plastic wrap on the countertop. Place the dough (which will be soft and sticky) onto the center of the wrap. Cover it completely and pat into a disk shape.
7. Place in the fridge to chill overnight.
8. To make the filling, add the figs, applesauce, honey, orange zest, and cinnamon to the bowl of a food processor. Pulse until the mixture forms a smooth paste, using a spatula to scrape down the sides as necessary. Place in an airtight container and store in the fridge overnight. [Alternately, you can make the filling on day two and use immediately.]

Day Two
1. Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper. Set aside.
2. Cover your work surface with flour.
3. Roll out the dough to a 1/4" thickness. Use a pastry or pizza cutter to cut the dough into 3 1/4"-wide by 6"-long strips.
4. Spoon the fig spread mixture (spreading it with a spatula to about 1" wide and a 1/4" thickness) down the center of each dough strip. If you find this is too difficult, alternately you can use a pastry bag to pipe the spread down the center of the dough, using a plain basket weave tip.)
5. Fold one side of the dough strip over top the fig spread. Then, flip/roll the dough over so that the seam is on the bottom. (If this direction makes no sense, check out the photos here.) Use a pastry brush to dust off any excess flour.
6. Place the fig bar roll on the parchment-lined baking sheet.
7. Bake for 12-15 minutes, or until the bars have slightly puffed up, are golden brown, and are just firm to the touch. If the dough appears moist or is sticky when touched, bake a few minutes more.
8. Once baked, remove from the oven and immediately cut into 1-2"-long rectangles.
9. While still warm, pack the bars in an airtight container, placing a sheet of parchment paper between layers.
10. Cookies should remain fresh for up to two weeks at room temperature.

(adapted from these recipes)
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What's For Dessert: Ground Cherry Pie


I was wandering the produce section of our local natural foods store a while back when I came upon an odd sight -- a quart of husk-covered somethings labeled "ground cherries." I'd never heard of ground cherries before, and was intrigued. I left them on the shelf, but upon arriving back at home I googled "ground cherries" to find out what they were and how they could be used in the kitchen.

Turns out ground cherries (Physalis peruviana) are members of the nightshade family, and their leaves and unripened fruits are toxic. However, once the fruit ripens, it has a surprisingly sweet flavor. Upon ripening, the fruits drop to the ground, where they are harvested. Ground cherries can be left in their husk for several months (truth be told, my unhusked ground cherries remained on our kitchen countertop for several weeks and looked none the worse for wear once their papery husks were removed). Ground cherries are typically served raw in salads or make excellent jams and pies. I opted to go the pie route with my haul of ground cherries. Serve it warm with a little vanilla ice cream, and you've got yourself a sweet (and unusual) treat for dessert.

Ground Cherry Pie (printer-friendly version)
makes one 9" pie

For the crust (adapted from this Joy the Baker recipe):
2 1/4 cups whole wheat pastry flour
1 teaspoon kosher salt
3 tablespoons raw (unbleached and unrefined) sugar
1/4 teaspoon baking powder
6 tablespoons frozen butter that has been grated on a cheese grater
1 heaping tablespoon plain Greek yogurt, cold
1/4 cup + 2 tablespoons canola oil
3 tablespoons cold organic skim milk

1. In a large bowl, sift together the flour, salt, sugar, and baking powder.
2. Add in the grated frozen butter and Greek yogurt. Use your hands to combine the ingredients together. The dough will be pebble-like and/or flaky.
3. Whisk together the oil and milk. Add all at once to the dough mixture. Use a fork to incorporate the ingredients together.
4. Dump the dough out into a 9" pie plate. Use your fingers to evenly spread the dough into the pie plate and up its sides.
5. Freeze the pie shell in the freezer until ready to use.

For the filling (adapted from this AllRecipes recipe):
1 quart (about 2 1/2 cups) ground cherries, husked and rinsed
1/2 cup brown sugar
1 tablespoon whole wheat pastry flour
2 tablespoons water
3 tablespoons raw sugar
3 tablespoons whole wheat pastry flour
1/8 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground ginger
2 tablespoons unsalted butter, cold

1. Place the ground cherries in the bottom of an unbaked pie shell.
2. In a small bowl, mix together the brown sugar and 1 tablespoon of whole wheat pastry flour.
3. Sprinkle the sugar-flour mixture over top the ground cherries.
4. Drizzle the water over top the flour-covered ground cherries.
5. In a medium bowl, stir together the raw sugar, whole wheat pastry flour, ground cinnamon, nutmeg, and ginger. Cut in the unsalted butter using a pastry blender until the mixture resembles pebbles or coarse meal.
6. Sprinkle the mixture evenly over top the cherry mixture.
7. Preheat the oven to 425 degrees. Bake for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 25-30 minutes, or until the crust is golden brown and the cherries are bubbly.
8. Set the pie on a wire rack to cool.

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Made from Scratch: Brown Sugar


One of the recipes that I made over the weekend (which you'll see later this week) called for brown sugar. Since I'm living the unprocessed life this month, I figured I ought to make my own. Brown sugar is just regular (highly-processed) granulated sugar that has the molasses added back in. Molasses is actually a byproduct of the process used to make refined (granulated) cane sugar. To make my brown sugar, I used organic blackstrap molasses -- this type of molasses results from the maximum extraction (or three boilings) of sugar from sugar cane. Interestingly, this thick brown, sticky, and syrupy liquid is actually considered by many to be good for you -- it is high in nutrients such as manganese, copper, iron, calcium and, given the process in which it is made, relatively low in sugar. I went back and forth about whether or not molasses can be considered an unprocessed ingredient, as it results from the processing of another ingredient ... but in the end I wanted to use a recipe that called for brown sugar, and I decided that it was good enough that at least I was making my own brown sugar from scratch.

Light Brown Sugar (printer-friendly version)
makes one cup

1 cup raw sugar (alternately, you just use normal granulated sugar)
1 tablespoon unsulphured organic blackstrap molasses

1. Place the sugar into a medium bowl. Add the molasses.


2. Use a fork to combine the ingredients, taking care to smoosh out all the blobs of molasses. [Alternately, you could use a handmixer or electric stand mixer to do the work for you.] For dark brown sugar, stir in an additional tablespoon of molasses.
3. Store the brown sugar in an airtight container or plastic zippered bag with all of the excess air squeezed out.

(adapted from this Joy the Baker recipe)
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What's For Dinner: Easy Fire-Roasted Tomato Soup


On our way back from a roadtrip up to Michigan's Upper Peninsula (UP) on Saturday, D and I discussed what to have for dinner. After throwing out a few ideas, we ended up agreeing to a dinner of tomato soup and grilled cheese sandwiches. I was in charge of making the soup; D took on grilled cheese duty. This soup comes together quite quickly; it is a bit spicy, so feel free to add a bit more water to thin it out if desired.

Easy Fire-Roasted Tomato Soup (printer-friendly version)
makes 8-10 servings

3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
2 (28-ounce) cans organic fire-roasted whole tomatoes
2 tablespoons dried minced onions
1 14-ounce can light coconut milk
salt and pepper to taste

1. Heat a large stockpot over medium-high heat. Add the curry powder, ground coriander, ground cumin, and pepper flakes. Cook until fragrant, about 30-45 seconds.
2. Add the tomatoes (including the juices). Stir to combine.
3. Stir in the dried onions.
4. Reduce the heat and simmer for 15 minutes.
5. Use a handheld blender to puree the soup until smooth.
6. Stir in the coconut milk. Let simmer for an additional five minutes. Season with salt and pepper to taste.
7. Serve as-is, over rice, or alongside a grilled cheese sandwich.

(adapted from this 101 Cookbooks recipe)


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Made From Scratch: Slider Buns


I was listening to the Joy the Baker podcast during my morning walk with Leroy, and Tracy mentioned  that Joy had put "make hamburger buns from scratch" on her summer bucket list. Seeing as we had a package of ground local grass-fed beef in the fridge, but no buns in sight, I knew that I had just figured out what I would be making for dinner. And, it turns out that making hamburger buns is kind of ridiculously simple -- if you're on your game, you should have fresh buns cooling on your kitchen counter in less than 40 minutes. That's my kind of baking!

Slider buns (printer-friendly version)
makes 12 buns

2 packets active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup extra virgin olive oil
1/4 cup honey
1 egg
1 teaspoon kosher salt
3 cups 100% whole wheat flour
poppy seeds or sesame seeds [optional]

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.
2. In a large bowl, dissolve the yeast in warm water. Stir in the olive oil and honey. Let stand for five minutes.
3. Add the egg, salt, and flour. Stir to form a soft dough. (Add more flour if necessary.)
4. Turn the dough out onto a floured surface. Knead the dough until smooth, about five minutes.
5. Divide the dough into 12 evenly-sized balls. (If you want hamburger-sized buns, make the balls a little larger in size; your yield will be less.) Place the dough balls about 2-3" apart on the prepped baking sheet.
6. Cover and rest for 10 minutes.
[7. Optional: Brush the tops of each dough ball with water and sprinkle seeds of your choice, such as poppy seeds or sesame seeds, over top of each ball.]
8. Bake for 8-12 minutes or until golden brown.
9. Remove from the baking sheet and allow to cool on a wire rack.
10. Use immediately and freeze any leftovers.

(adapted from this Taste of Home recipe)


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What's For Dinner: Salmon Mac and Cheese


While in Alaska last month, the chefs prepared a mac and cheese made with surimi (artificial crabmeat made from Alaskan pollock and other ingredients). The mac and cheese was to die for. Surimi really isn't my thing, so I thought I'd use canned salmon in my mac and cheese instead. I've never eaten canned salmon before, but after trying pink salmon in Alaska, and finding it to be quite delicious, I was ready to be adventurous and try it out -- plus it's a great way to add some additional protein to the meal. This mac and cheese can be made with or without the fish; I think it tastes great either way.

Salmon Mac and Cheese (printer-friendly version)
makes 8-10 servings

16 oz. 100% whole-wheat pasta, such as macaroni or small shells, cooked and drained
3 tablespoons unsalted butter
3 tablespoons 100% whole wheat flour
2 cups organic skim milk
sea salt
1/8 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
2 cups shredded white cheddar cheese
1 can wild-caught pink salmon (bone- and skin-free), drained and forked into small pieces

1. Cook the pasta according to the manufacturer's instructions. Drain and set aside.
2. In a large sauce pot, melt the butter over medium heat. Once it has melted, turn the heat up to medium-high and whisk in the flour. Continue whisking until all the flour is incorporated. After about one minute, whisk in the milk. Continue whisking as the mixture begins to bubble. Whisk for about five minutes more, or until the mixture has thickened. Remove the sauce pot from the heat.
3. Season the sauce mixture with a pinch of salt, red pepper flakes, and ground nutmeg. Stir in the shredded cheddar.
4. Stir in the cooked pasta and salmon.
5. Serve immediately. Leftovers can be stored in the fridge in an airtight container for up to three days, or you can freeze the leftovers to enjoy later.


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What's Baking: Easy Fruit-and-Nut Granola


Without fail, my breakfast consists of plain Greek yogurt, chia seeds, a drizzle of honey, and a healthy serving of granola. I won't lie; I think the granola is my favorite part. Since my stash of purchased organic granola is quickly dwindling, it was about time that I baked up my own batch. Not only is making granola easy, the aroma while it's baking will make your kitchen smell delicious.

Easy Fruit-and-Nut Granola (printer-friendly version)
makes about six cups

3 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded unsweetened coconut
3 tablespoons extra virgin olive oil
2/3 cup raw honey
1/4 cup raw (unrefined, unbleached) sugar
1/2 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1 cup dried cherries, chopped

1. Preheat the oven to 300 degrees. Cover a baking sheet with parchment paper. Set aside.
2. In a large bowl, use a wooden spoon (or your clean hands) to mix together all of the ingredients, stirring in the chopped cherries last.
3. Pour the granola onto the prepped baking sheet. Use the back of the wooden spoon to press the granola evenly and firmly into the baking sheet.
4. Bake for 15 minutes. Remove from the oven and stir, patting it down evenly before putting it back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
5. Remove from the oven and allow to cool in the pan for 1-2 hours.
6. Store at room temperature in an airtight container.
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What's For Dinner: Dal Bhat (Lentil Soup Over Rice)


Dal bhat (lentil soup served over rice) takes me back to our trip to Nepal. It is the most popular dish in Nepal -- and we ate a lot of it during our trip. I happened upon a recipe for red lentil dal a while back, and now during my month of eating unprocessed foods, I figured it would be a good time to give it a try. Since potatoes also fare heavily in Himalayan meals, I decided to add in some chopped red potatoes to my dal for additional texture. Eating this meal brought me right back to the dining rooms of the teahouses that we lodged at during our trek in the Everest region -- although happily this time I didn't need to wear a hat, puffy North Face jacket, and gloves while eating it.

Dal Bhat (printer-friendly version)
makes 6-8 servings

1 tablespoon organic canola oil
2 cups chopped onions (1 large onion)
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground curry
1 1/2 cups chopped boiled red potatoes
1 cup basmati or jasmine rice, cooked according to package directions
2 tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro

1. Heat the oil in a skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and cook until tender and golden, about 10-15 minutes. Set aside.
2. Fill a medium sauce pot with water. Bring to a boil. Add the red potatoes and boil until tender, about 10-15 minutes depending on size. Once tender, drain and return to pot. Set aside.
3. Combine the water, lentils, turmeric, cumin, ginger, curry, remaining 1 cup chopped onion and 2 minced garlic cloves in a heavy-bottomed pot. Bring to a boil.
4. Once it begins to boil, reduce the heat to low, cover, and simmer until lentils are tender, about 15-20 minutes.
5. Transfer about half the lentil mixture to a food processor or blender, and puree until smooth. (If using blender, keep the lid slightly askew to allow air in.)
6. Return the puree to the pot. Mix in the sauteed onion and garlic mixture. Stir in the chopped boiled potatoes. Stir and simmer for an additional 5 minutes.
7. Spoon rice into bowls. Add the dal over top the rice. Top with chopped tomatoes and fresh cilantro.

(adapted from this Epicurious recipe)

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What I Accepted: The October Unprocessed Challenge


You may have noticed a new badge appeared in the side-column of my blog a few weeks ago. Today marks the first day of the October Unprocessed Challenge -- 20 hours in and I'm still going strong! The challenge was initiated by Andrew Wilder in 2009, who currently blogs at Eating Rules. What began as a challenge among friends ballooned into a pledge accepted by over 3,000 people in 2011. This year nearly 5,000 people have signed up to spend the month eating meals that lack processed ingredients.

Clearly, given the title of my blog, this sort of thing is right up my alley. Not since I first started this blog have I truly tried to avoid processed foods in all their shapes and forms. Truth be told, I've gotten a little lazy with my diet and have added in quite a few more "convenience foods" (aka frozen pizza and other treats) than I would like. So, in order to set things back in balance, I decided to take part in this challenge and remind myself how easy -- and let's face it, sometimes how hard -- it is to eat unprocessed foods.

Let's take a look at the "rules" of the challenge. Wilder defines unprocessed food as "any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients." Wilder refers to this definition as the "kitchen test." Basically, if you can read the label of a food product and determine that you could source all those ingredients and make it yourself at home, it passes the test.

At the outset, I think what I'm most concerned about is sweeteners. Technically, the best choices for unprocessed sweeteners are honey and pure maple syrup. Given my love for baking, I'm not entirely sure how well either of these would work as a substitute for granulated or brown sugar. (Though I think during this month I will do a little baking experimentation to see what happens.) However, apparently some raw sugars also pass the "kitchen test." While out shopping this evening at the local natural foods store, I happened upon a brand of "unrefined and unbleached" sugar, which works for me. For the most part, I am going to try to consciously limit how much sugar I eat this month, but if I want to bake up a quick bread or make a batch of cookies, I will use this raw sugar as my main sweetener.

The easiest way for me to succeed in this challenge is to plan, plan, and plan some more. Let's just say that, though I meant to put together a meal plan for this week, I haven't quite done so yet. I have a general idea of what I will eat each day, but I think I need to set up a formal plan to work from. I always tend to get in trouble when 5p rolls around and I haven't thought of a dinner idea -- that's exactly when we reach for the frozen pizza or run out to Subway to grab a sandwich to eat. I also need to come up with a snack plan. Right now, I think raw nuts and fruits or veggies will be my snacks of choice. (Just typing this out is giving me a major "Duh!" moment -- those are the snacks I should always reach for, rather than a handful of chocolate chips or a stick of gum to tide me over.)

As I make my way through this challenge (only 30 days to go!) I plan to share a few recipes, thoughts on how it's going, and a few of my attempts to make things from scratch. I currently have plans to bake a loaf of whole wheat bread (Gah! Yeast -- my nemesis!), make up a batch of homemade vanilla extract, and try my hand at making hazelnut coffee syrup. (A girl's gotta figure out how to flavor her lattes naturally, right?) It should be an interesting ride. Come along with me, will you? 
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