What I'm Bringing to Book Club: Berry Wine Compote Served With Goat Cheese and Basil

Berry Wine Compote Served with Goat Cheese and Basil || A Less Processed Life

While I love book club because it means I get to read books that I likely would not have picked out on my own, I also love it because it gives me the chance to try new appetizer recipes. We'll just ignore the fact that some of the book picks are clunkers (spoiler alert, Frog Music is terrible.)

Berry Wine Compote Served with Goat Cheese and Basil || A Less Processed Life

I found this recipe for berry wine compote in the June 2015 issue of Sunset magazine. The original recipe calls for boysenberries–which I would use in a hot minute if I had access to them–but alas, no such luck in the wilds of Northern Wisconsin. So instead I went with their suggested alternate: a mix of fresh raspberries and blackberries.

Cooked down with a spicy and fruity wine, this compote has a deep and layered flavor. Add to that some goat cheese and fresh basil, and you've got a delicious savory and sweet appetizer to share with friends over a glass of wine. And maybe some actual discussion of the book. Maybe.

Berry Wine Compote Served with Goat Cheese and Basil
makes 8-10 servings

3/4 cup fresh raspberries
3/4 cup fresh blackberries
1/4 cup spicy, fruity red wine, such as Garnacha (also called Grenache)
1/3 cup granulated sugar
1/4 to 1/2 teaspoon black pepper
4 ounces goat cheese, crumbled
about 1/3 cup thinly sliced fresh basil leaves
thin lightly-salted crackers

1. Add the raspberries, blackberries, wine, and sugar to a medium sauce pan. Coarsely mash with a pastry blender or potato masher. Heat over medium-high heat and bring to a boil. Then reduce the heat and simmer until reduced to 2/3 cup, 10-20 minutes.
2. Season with pepper to taste. Let cool to room temperature before spooning into a small serving bowl.
3. Serve on a cheese board with goat cheese, thinly-sliced basil, and crackers.

(from this recipe in Sunset magazine)
SHARE:

What's Baking: Baked Lemon Poppy Seed Donuts

Baked Lemon Poppy Seed Donuts || A Less Processed Life
 
We're officially one day into the autumn season (how is it already fall?!), and I'm pretty sure that I am supposed to be sharing recipes featuring pumpkin, apple cider, and other cozy fall favorites.

Baked Lemon Poppy Seed Donuts || A Less Processed Life

While I am the first to admit that fall is one of my favorite seasons (aside from that whole harbinger-of-winter part), I'm not quite ready to give up the bright citrusy flavors associated with warmer seasons.

Baked Lemon Poppy Seed Donuts || A Less Processed Life

So, on that note, yesterday morning I baked up a batch of lemon poppy seed donuts. Oh man, are these good! They are super-lemony, which is just how I like them.

Baked Lemon Poppy Seed Donuts || A Less Processed Life

They are delicious straight from the oven (let 'em cool just a little bit before taking a bite) – or you can let them cool a bit more (if you can wait that long!) and then dip the donuts in a lemon glaze.

Baked Lemon Poppy Seed Donuts || A Less Processed Life

A sprinkle of poppy seeds on top gives just a little more crunch to an already-tasty donut. Is there anything better than a freshly-baked donut? Not when you have a half-dozen of them sitting on your countertop!

Baked Lemon Poppy Seed Donuts || A Less Processed Life

Yeah, I couldn't help myself. I might have taken a little bite during the donut photoshoot. Don't worry, though, these donuts are all mine. Maybe not all in one sitting, though. Maybe.

Baked Lemon Poppy Seed Donuts || A Less Processed Life 

And, never fear, I'll share plenty of pumpkin and apple recipes soon (it's apple-picking season, yay!). But until then, make this donuts, won't you? You won't be disappointed. 

Baked Lemon Poppy Seed Donuts (printer-friendly version)
makes six donuts

For the donuts:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon poppy seeds
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons fresh lemon juice
2 heaping teaspoons fresh lemon zest
1 teaspoon pure vanilla extract
granulated sugar, for sprinkling

For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice

1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, butter, lemon juice, lemon zest, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter (it will be thick and slightly sticky) into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely on a wire rack.
7. While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
8. Once completely cooled, dip each donut into the glaze. Sprinkle with additional poppy seeds if desired. Donuts are best the day they are made and should be consumed within two days.


SHARE:

How to Make: Perfectly Steamed Broccoli

Perfectly steamed broccoli || A Less Processed Life

Let's get back to basics, shall we? Sure, it's fun to experiment with all sorts of new flavors and ingredients, but sometimes something simple – like steamed broccoli – when done really well, can be just as satisfying. (No, really, I swear! OK, well, maybe not quite as satisfying as a slice of freshly-baked chocolate cake, but in that this-is-really-good-for-you-pat-yourself-on-the-back-for-eating-vegetables kind of satisfying.)

Perfectly steamed broccoli || A Less Processed Life

Broccoli is a nutritional powerhouse. It's a great source of vitamins K and C and also contains B vitamins, iron, magnesium, and zinc. It is an excellent source of folate, potassium, and fiber. The best cooking method to maintain broccoli's nutritious qualities? Steaming.

Perfectly steamed broccoli || A Less Processed Life

Now, steaming vegetables isn't exactly rocket science. But more than once I've either oversteamed (mushy broccoli, ugh!) or understeamed (crunch crunch!) it. So I recently set about on a quest to find the best method for perfectly steamed broccoli – and I think I've found it. The key is to use a steaming basket set in a pot with a tightly-fitting lid. Bring the water to a boil, then add your broccoli, reduce the heat to medium, cover, and steam for 7 minutes. And voila! Perfectly steamed broccoli, ready to be served. I tend to eat my steamed broccoli au naturel, but you could also season it with salt, pepper, and/or a little dab of butter. Freshly grated Parmesan or chopped fresh herbs wouldn't be a bad idea, either.

Do you have a favorite topping for steamed broccoli?

Perfectly Steamed Broccoli (printer-friendly version)
makes about 4 cups

1 1/2 pounds broccoli
pepper, salt, butter (for serving)

1. Rinse the broccoli in cold water and shake to remove excess moisture. Cut the broccoli crowns from the stems, then cut the broccoli florets into bite-size pieces.
2. Place about an inch of water in a large sauce pan with a steamer basket in place (the water should remain below the basket). Bring the water to a boil over high heat.
3. Add the broccoli in a single layer to the basket (I steamed my broccoli in 3 batches). Cover the pan, reduce the heat to medium, and simmer for 7 minutes, or until the broccoli is fork-tender and bright green. Remove the broccoli from the steamer and place in a serving dish.
4. Season with salt and/or pepper and top with butter, if desired. Serve immediately.

Perfectly steamed broccoli || A Less Processed Life

SHARE:

What's For Dessert: Fresh Berry and Coconut Whipped Cream Parfait

Fresh Berry and Coconut Whipped Cream Parfait || A Less Processed Life

Yesterday I showed you how easy it is to make coconut whipped cream. So today I thought I'd share with you a simple (yet so tasty) dessert you can make with that freshly whipped coconut cream – fresh berry and coconut whipped cream parfaits.

Fresh Berry and Coconut Whipped Cream Parfait || A Less Processed Life

These little parfaits are the perfect way to celebrate the last of the summer season's berries. (Oh man, I am so not ready for the end of summer produce. But I suppose the first day of fall is literally right around the corner.)

Fresh Berry and Coconut Whipped Cream Parfait || A Less Processed Life

The fresh berry and coconut whipped cream parfaits come together in an instant – each parfait takes about a quarter-cup of coconut whipped cream and a cup of berries. Add some berries to the bottom of your individual serving dish (I used a stemless wine glass) and then add a layer (about two tablespoons' worth) of coconut whipped cream. Then repeat the layers, ending with a layer of fresh berries. It seriously couldn't be simpler.

Fresh Berry and Coconut Whipped Cream Parfait || A Less Processed Life

Berry and Coconut Whipped Cream Parfait
makes 2 parfaits

1/2 cup coconut whipped cream
2 cups fresh berries (I used a mix of raspberries, blackberries, and chopped strawberries)

1. Place about a tablespoon of fresh berries in the bottom of a parfait dish or round glass.
2. Add about 2 tablespoons of coconut whipped cream. Repeat for two or more layers, ending with a layer of fresh berries on top. Serve immediately or chill in the refrigerator until ready to serve.


Fresh Berry and Coconut Whipped Cream Parfait || A Less Processed Life

SHARE:

How to Make: Coconut Whipped Cream

How to Make Coconut Whipped Cream || A Less Processed Life

I don't always have heavy cream on hand, but there's a good chance that I do have a can or two of coconut milk in the pantry. You can make coconut whipped cream with coconut milk, although the yield will be a little less than if you use coconut cream, which is what I have used in the recipe below. The trick is to chill the coconut cream or milk in the fridge for several hours -- overnight is best. If you're using coconut milk, you'll want to use the full-fat version.

How to Make Coconut Whipped Cream || A Less Processed Life

When you're ready to make whipped cream, just take the can of coconut cream (or milk) out of the fridge and scrape out the hardened cream. You can reserve the remaining liquid for another purpose – using it in a smoothie would be a delicious option. Then, all it takes is a couple of minutes of whipping and, voila, you've got smooth and creamy coconut whipped cream! I sweetened my whipped cream with just a little powdered sugar, but be sure to taste the whipped cream before serving in case you want it a little sweeter. A little vanilla extract gives the cream the slightest vanilla flavor, although the coconut flavor will definitely shine through.

How to Make Coconut Whipped Cream || A Less Processed Life

Coconut Whipped Cream
makes about 2 1/2 cups

1 14-ounce can organic coconut cream
1 tablespoon powdered sugar
2 teaspoons vanilla extract

1. Chill the coconut cream in the refrigerator overnight. Make sure the can is standing upright.
2. When you are ready to make your whipped cream, chill the mixing bowl and whip attachment in the freezer for 10 minutes.
3. Take the can of coconut cream out of the refrigerator and remove the lid. Use a large spoon to scrape out thickened cream from the top of the can, being careful to leave the liquid behind. (You can use the leftover liquid in smoothies.)
4. Place the thickened cream in your chilled mixing bowl. Beat for 1-2 minutes on high speed until light and creamy. Then add powdered sugar and vanilla and mix until creamy and smooth – about 1-2 minutes more. Taste and add more sweetener if necessary.
5. Use immediately or refrigerate – it will set up in the fridge the longer it is chilled. However, the whipped cream will keep in the refrigerator for up to 2 weeks. You can use it as-is from the refrigerator or whip again to get a lighter texture.
6. Coconut whipped cream is an excellent alternative for any instance where you would use dairy whipped cream -- such as on a sundae, as a decadent topping for waffles or French toast, or served over fruit.


How to Make Coconut Whipped Cream || A Less Processed Life



SHARE:

What's For Breakfast: Overnight Blueberry French Toast Bake


Oh, man, do I love French toast. Sprinkled with powdered sugar or drenched in maple syrup (or, heck, why not both?), French toast is one of my favorite filling breakfast foods. D's parents were in town over the holiday weekend, so after eggs and hashbrowns on Saturday morning and pancakes on Sunday morning, I was ready for something truly spectacular to share on Monday. 


Given that this recipe requires preparation the night before, an overnight stay in the refrigerator, and about 45 minutes of cooking time in the morning, this is definitely a plan-ahead, holiday-weekend kind of breakfast. But I highly recommend finding the time, as this overnight blueberry French toast bake is incredibly delicious and filling. 


It's a little crunchy on the top but super custardy in the middle. It's lightly sweetened with maple syrup and delicately flavored with cinnamon and nutmeg. But add in some eggs, milk, and heavy cream, and you've got a decadent custard that makes the inside of this French toast bake super-soft and creamy.

This recipe makes a lot -- so it's best shared with friends or family during a leisurely brunch -- or be prepared for plenty of (tasty) leftovers (not a bad thing in my book)!

Overnight Blueberry French Toast Bake (printer-friendly version)
makes 8-10 servings

2 teaspoons melted coconut oil
12 slices day-old white bread, cut into 1-inch pieces
1 1/4 cups 1 percent milk
3/4 cup heavy cream
4 whole eggs
2 egg whites
3 tablespoons Greek yogurt (fat-free, low-fat, or whole)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup fresh blueberries

1. Coat the bottom and sides of a 9"x13" glass baking dish with the melted coconut oil. Set aside.
2. In a large bowl, whisk together the milk, heavy cream, eggs, egg whites, Greek yogurt, maple syrup, vanilla, cinnamon, and nutmeg.
3. Place half of the bread pieces in the prepped baking dish. Evenly sprinkle about half of the blueberries over top the bread pieces. Then add the remaining bread pieces and sprinkle evenly with the remaining blueberries.
4. Pour the custard evenly over top the bread cubes. Cover the baking dish and refrigerate overnight (or at least 3-4 hours).
5. In the morning, remove the baking dish from the refrigerator and preheat the oven to 350 degrees.
6. Bake the french toast in the oven for 45 minutes, or until golden brown. Serve with maple syrup.


SHARE:

What's Baking: The Ultimate (aka High-Maintenance) Banana Bread

The Ultimate Banana Bread || A Less Processed Life

I am a huge fan of banana bread. Dare I say, I go bananas for banana bread? No, I dare not. Oops, I just did. But, I digress ...

The Ultimate Banana Bread || A Less Processed Life

When I came across a recipe for the ultimate banana bread by America's Test Kitchen/Cook's Country, I was immediately intrigued. And then I looked at the recipe. And it kind of looked like a major pain. But ... I couldn't get it out of my mind. Would all those extra steps -- extracting the juice from the bananas and cooking it down to a syrup -- really result in the best banana bread ever? I had to find out.



So, with the help of a long holiday weekend, I set to work yesterday making this bread. Now, this isn't quite the quick bread recipe I'm used to, but it didn't take all that much longer than your typical "toss these ingredients together and stir to combine" quick bread instructions.

And, I'm sure you're wondering ... is it the best banana bread I've ever eaten? I will say that it definitely has a bit more of a concentrated banana flavor. The addition of banana slices on top combined with a sprinkling of sugar also provides a deeper, caramelized flavor to the bread. Long story short, it is really good ... but given the extra steps, I'd probably reserve baking this bread for a special occasion.

The Ultimate (aka High-Maintenance) Banana Bread (printer-friendly version)
makes 10 servings

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 large very ripe bananas, peeled
1 large ripe banana, peeled
8 tablespoons unsalted butter, melted and cooled
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
2 teaspoons granulated sugar

1. Preheat the oven to 350 degrees. Spray an 8 1/2" x 4 1/2" loaf pan with cooking spray. Set aside.
2. In a large bowl, whisk together the flour baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Place 5 peeled bananas in a microwave-safe bowl, cover with plastic wrap cut with a few slits for venting, and microwave until the bananas are soft and have released liquid, about 5 minutes.
4. Transfer the cooked bananas to a fine-mesh strainer set over a medium bowl and let drain, stirring occasionally, for 15 minutes. (You should end up with 1/2 to 3/4 cup liquid.)
5. Place the liquid into a small saucepan and cook over medium heat until reduced to 1/4 cup, about 10-15 minutes. Remove the pan from the heat and pour the banana syrup over top the bananas, and stir to combine. Whisk in the melted butter, eggs, brown sugar, and vanilla.
6. Pour the banana mixture into the dry ingredients and stir until just combined. Carefully fold in the walnuts. Pour the batter into the prepared loaf pan. Slice the remaining banana diagonally into 1/4"-thick slices. Shingle the bananas on top of the batter in two rows, leaving the center empty. Sprinkle the granulated sugar evenly over top the bananas and batter.
7. Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 55-75 minutes (my bread baked for about 65 minutes). Let cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack. Wrap any leftovers in plastic wrap or aluminum foil and refrigerate.

(lightly adapted from this Cook's Country recipe posted on Cookistry)

The Ultimate Banana Bread || A Less Processed Life

SHARE:

What's For Dinner: Vegan Stuffed Pasta Shells

Vegan Pasta Shells Stuffed with Tofu and Spinach || A Less Processed Life

So, yeah. Sometimes the food is delicious, but the photos, are, well, not so much. But I swear to you, these vegan(!) stuffed pasta shells are utterly, to quote Penny Hartz, uh-mah-zing. (Anyone else miss Happy Endings?) Like, really amazing. 

Vegan Pasta Shells Stuffed with Tofu and Spinach || A Less Processed Life

And let me tell you, I typically love my pasta shells stuffed full of cheesy goodness. "The more cheese the merrier!" is my usual rallying cry. But ... there is nary a curd to be seen in this vegan recipe. And dare I say it, I don't miss the cheese. Because, well, it sure doesn't taste like the cheese is missing.

Vegan Pasta Shells Stuffed with Tofu and Spinach || A Less Processed Life

Somehow, through the magic combination of firm tofu, apple cider vinegar, and miso, the filling is quite reminiscent of ricotta. So much so that it's nearly indistinguishable (really!). Add in plenty of garlic, some fresh Italian herbs, and your favorite marinara pasta sauce, and you've got yourself a winning dinner combination.  

Vegan Stuffed Pasta Shells (printer-friendly version)
makes 6 servings

6 ounces jumbo pasta shells (about 20 shells)
12 cloves garlic, peeled and smashed
1/4 cup olive oil
1 16-ounces block firm tofu, drained, rinsed, and patted dry
2 tablespoons unpasteurized apple cider vinegar
2 teaspoons lemon juice
2 teaspoons white miso
1/2 teaspoon fresh thyme leaves
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
freshly ground black pepper
5 ounces baby spinach leaves (about 6 cups)
1 24-ounce jar pasta sauce (I used Newman's Own Tomato Basil pasta sauce)

1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain, rinse with cold water, and then place on clean kitchen tea towel to cool and dry.
3. Add the smashed garlic and olive oil to a small skillet and bring to a simmer over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden brown in color. Remove from the heat and set aside.
4. Crumble the tofu into the bowl of a food processor, add the vinegar, lemon juice, miso, garlic, oil, thyme, oregano, and basil and process until smooth. 
5. Heat a large saute pan over medium heat. Add the spinach and 2 tablespoons of water. Saute for 5 to 6 minutes, or until the leaves are wilted. Transfer the spinach to a strainer and squeeze out excess liquid. Roughly chop the spinach, and stir into the tofu mixture. Season with black pepper.
6. Add about 1 cup of the pasta sauce to the bottom of a glass baking dish. Spoon 2 tablespoons of the filling into each pasta shell, and place in a single layer in the baking dish. Cover the pasta shells with the remaining pasta sauce and bake 45 minutes, or until the sauce is bubbling. Let stand 10 minutes before serving. 


SHARE:
© A Less Processed Life. All rights reserved.
BLOGGER TEMPLATE MADE BY pipdig