My reverence for the egg borders on religious devotion. It is the perfect food - an inexpensive package, dense with nutrients and exquisitely flavored, that's both easily and simply prepared but that's also capable of unmatched capability in the kitchen. Yes, an egg is just an egg, but it is also ingredient, tool, and object, a natural construction of near mystical proportions..... Eggs are appropriate to serve at any time of day for any meal. They can be the main item or the garnish, they can be served simply in rustic preparations, but they are equally suited to four star cuisine. No other ingredient has so many uses and effects. The egg is a wonder.
I think dates are some of my favorites in the vast world of dried fruit. While figs are charming, there are seeds to contend with. While raisins are workhorses, especially when soaked to proper plumpness in either liquor or boiling water, they can err on the side of sweet. Dates, however, are perfectly palatable in sweetness and texture when properly stored. In either sweet or savory application, there is no better candidate for versatility either. Tagines with lamb and dates are perfection in my mind, and these cookies that I'm about to share with you are now officially on the Food Obsessions list in the sweet category.
One of my favorite new blogs is innBrooklyn, which is a design/food/green living/technology/knitting blog run by Noerah and Talia. They began late in December, and have a number of good ideas - and all of it makes for a unique experience each time you visit. I couldn't wait to try these Date Biscuits that were posted on Jan. 30th, but I made myself wait judiciously until the very last piece of my chocolate cake was gone. For those of you keeping track, I actually kept a chocolate cake on my counter for 8 days. Boy-O and I were the only eaters, and though it wasn't my favorite recipe, it got the job done in the dessert department.
Now this will tell you something, since normally, I would have made the date biscuits anyway and then tried not to eat two desserts simultaneously. I'm well on the road to reducing my consumption by just simply making less food. This is hard for me! I love to bake especially, and to not turn on my oven is excruciatingly hard. But not only did the day finally come that my cake was gone, in true innBrooklyn green living fashion, I didn't even need to turn on my oven to make these amazing "cookies".
This recipe melts butter stovetop, and adds the remaining ingredients without heat involved: a no-bake method. I'll let you look over at the link for the proper recipe, but will note that it calls for British Marie Biscuits, which you may be able to find in a specialty foods store, but are very closely related to Maria cookies, which are widely available in the Hispanic food section of many stores. I weighed a package on my digital scale, and removed just one cookie to get the 200 grams called for in the recipe. Bet you can guess where that one went...
At this point, I'd have to say that SOMEone NEEDS to make a pie filling based on this date/butter/cocoa powder filling! My first choice would be none other than Gina, the Goddess of Pie. If the GOP can't find a way to turn this recipe into the most delicious pie ever made, I'd be surprised. The only other alteration I made to the recipe was to let the date mixture cook just slightly after I added the egg to make sure it got hot enough, since I melted my butter at a pretty low temperature. After adding the hot mixture to the Maria cookies, I found it near impossible to stop "sampling", hence my dreams of a forthcoming pie.
Since we don't have this pasta brand (at least that I've seen) in Wisconsin, it's unlikely that I would have happened upon it. It's a simple recipe, but so delicious. Even more so now that I have a full range of taste buds working for me once again. It's also something to tuck away into your repertoire, since with just a couple of ingredient changes, you can have an entirely different meal every time you make it.
I used half amounts for everything, since often I have way too many leftovers. Many times, even with half recipes, this is the case - but not tonight since my Husband loved this recipe, and I know because he had seconds! This above serving was the only leftover from my dinner adventures tonight, and I am happily looking forward to eating it for lunch tomorrow.
The original recipe calls for Dreamyfield pasta, but I used Barilla Plus, which what was on hand. I also used skim milk (which I shortcuttedly heated in the microwave), and took Aimee's advice on using slightly less cheese. The only other adapting I did was to add some of the spice mix from yesterday's tofu, and then a pinch more cayenne - since I can't have anything that's too spicy.
I don't buy many boxed things, pasta included. This truly isn't due to food snobbery, just that I like to make pasta. But sometimes, I get such a craving for pasta shapes, which I have no easy way to make, and the ease they lend to meal making. Tonight, it was just perfect for a girl that hasn't been whipping up any amazing scratch meals since before Christmas! I just toasted some wheat bread under the broiler for garlic toast, and that was it.
I think it may be the first time this new year that our little family has sat down all together and at the same time for supper (not that the Boy-O would eat any - his newest thing is that he doesn't like the smell of my food cooking), due to my NY trip and sicknesses. I forgot how nice it is! So nice that I forgot to take a pic until I was almost done eating...
So, please tuck this recipe Aimee was so kind to post into your brain box for pantry supper nights when you can't think of anything to make and don't feel like spending too much time in the kitchen. You'll be happy you did!
In my newness to food blogging, I think I neglected to search out food bloggers closer to home for too long. I remedied that last week when I googled Wisconsin food bloggers, and eventually found Peef and Lo at Burp! Where Food Happens. True to my form, I immediately found several recipes that I bookmarked for later uses, and some for beets that I couldn't wait to make. After my bean obsession weekend, I was happy for some veg food, and Sunday evening I decided to make the beet risotto from their site. (Note that you'll have to click a recipe link after reading the post! They are great cooks, and Computer Savvy!)
This photo was actually taken by me. Peef and Lo do have a similar one on their beet borscht post... I guess there are just so many ways to photograph a plethora of beets. I got these three varieties from Highcross Farm.
I couldn't wait to try this recipe. That Highcross Farm produce is so overwhelmingly lovely, I couldn't dream of tossing away the beet greens, and this recipe incorporates them all for what I'm imagining to be a super healthy, antioxidant red risotto. I opted for using toasted walnuts and blue cheese, but they list several nice parings for cheeses, we are in Wisconsin after all...
If you love beets, you will really love this dish! I love the combination that I used, and though I made it Sunday, it is still good today. I'm betting, I can get a couple more days out of the leftovers, and I'm glad I did have a taker for some of the bounty. Had I been in a beet loving household, I probably would have made this as a side alongside another dish, since it was so rich, but I'm not really sure what. It has such
a specific beety taste, that it would require something on the milder side to complement it. It was fantastic on its own.
I love how easy it is to connect to other foodies now that I decided to de-hermitize myself and go online. While I wouldn't
say I'm introverted, I do tend to stick to myself - and sometimes I feel a little bad about obsessing over food with my Husband, who tends to eat to get full (mostly on the non-picky side, and mostly on the non-veg side) and then prefers to obsess over sporting events. I'm glad that we are different, but I'm glad to share some of my excitement with others that appreciate it in the same way I do. I catch myself wondering if my little boy-o will take after me in the beet loving department, however. I would be so happy if he had a broad little palette in the near future... and I could have someone to eat beets and leftovers with.
We are heading into the great Northwoods tomorrow through the weekend to visit family. Cooking will most certainly ensue. I'm planning a couple of bring along suppers to share and a couple pounds of Alterra Coffee for my Uncle. It somehow always feels like I'm going home to enter the piney wilderness of my youth. It's funny that when I'm in the city, I love the benefits of grocery shopping and social activities...but give me two or three days back where I came from and I find myself aching never to return here. A paradox I think, but good to know that the wilds are still in me, somewhere. Even if most of the time, they are hidden from view.
Yesterday, I searched for a better Banana Bread recipe. This happens a lot, since I have all the intentions of eating bananas, then before I know it - they are spotty and black and begging for a new life in quick breads. Last week though, I made them into Nikki's Healthy Cookies, from food blogger 101 cookbooks. I have them frozen for moments of cookie needs... and they are users of 3 bananas, and no refined sugar. See? I really am trying to be better.
So, after much searching, I finally found this recipe for Whole Wheat Banana Bread: and I came across it in a strange manner. Every recipe I perused up to this point had lots of butter. I love butter, but I was searching for healthier options. All recipes also seemed to have way too much sugar as well, which I don't normally have a problem with, but you know, I'm trying to be Better.
It helps too that my Mom is looking for baking recipes that are using less or no refined sugars. I have a task, and I am up to it! I found a forum of people discussing healthier banana bread options at seriouseats.com. A commenter included a link for the following recipe. I did alter it slightly, so I am posting my version below. My little picky boy-o loved it, and I loved it. Better yet, absolutely no guilt is involved.
Healthy Whole Wheat Banana Bread
- 1/3 c. oil (part can be converted to applesauce,according to a poster at serious eats, but I used canola oil)
- 1/2 c. brown rice syrup
- 1 t. vanilla extract
- 2 eggs
- 3 mashed bananas
- 1 3/4 c. whole wheat flour (King Arthur, of course)
- 1/2 t. kosher salt
- 1 t. baking soda dissolved in 1/4 c. hot water
- 1/2 c. chopped walnuts.
Preheat oven to 325.
Beat oil and honey together in a large bowl. Add eggs and mix well, then stir in bananas and vanilla. Stir in flour and salt, then add baking soda to hot water and stir into batter. Fold in chopped nuts.
Spread batter into "prepared" pan (I opt always for cooking spray with flour. Normally, I am against such things, but it really does make life so much easier.)
Bake for 55-65 minutes, until tester comes out clean. Try to wait at least a half hour before cutting into it.
I think in the next occasion of overripe bananas, I will tweak this recipe using my two favorite additions from the Alton Brown banana bread recipe. To date, his is by far my favorite. (All about Alton has the recipe by weight: Bread of Life has it listed by measure.) He uses oat flour in his, which is a miracle, I think, for adding softness. But the true marvel is that he also adds almonds and almond extract which is seriously my favorite flavor ever. If you are looking to impress, and not eat healthy in the privacy of your own home...make Alton's banana bread.
I think the whole wheat version is really delicious however, and the brown rice syrup is the key I think. If you were to use honey, as the original recipe wished, I think it would be too sweet. I love honey, but if I was going through the trouble to make a healthier recipe, I figured why not try the brown rice syrup? It is made (according to the Lundberg Farms label) by simply boiling down brown rice. It is great, and really does taste a little like sweet, nutty brown rice.
I hope you have luck with this healthy version of banana bread. I am actually going against all my personal thoughts on cake and bread storage and storing this, wrapped in foil, in the refrigerator. It is just so moist, that I can't see getting my normal 6-7 days out of it! I'm also planning to toast some, since I think that the almost pudding like interior will stand up to it.