I couldn't resist taking a few photos because nature is amazing. Can you get over the shapes and colors that come from the earth?
Sunday, March 31, 2013
Friday, March 29, 2013
Cookus Interruptus has a great article about the benefits of sourdough. I found it interesting that a lot of people who have a gluten intolerance can eat sourdough and the article explains why.
Read 10 Reasons to Eat Sourdough HERE
In the jars are the sourdough starters. Can you believe that sourdough is started with unwashed grapes, some flour, and water?!
To get their recipe, you'll have to make a donation. Pictured above are the Sourdough Yogurt Pancakes and they were delicious. It was just a hint of sourdough flavor and they made perfect pancakes.
Wednesday, March 27, 2013
My friend, Laura, is having "Food Week" over on her blog and it's gonna make you really hungry. She asked me to share an easy recipe and you can see it on her blog HERE.
I am really happy with how the Marinated Sweet Potatoes and Broccoli recipe turned out. I love both vegetables and roast them often, but steaming and marinating was a great change.
Every Sunday Egan and I are trying a new recipe out of "The New Moosewood Cookbook" that we each got for Christmas a few years ago. We are loving that it's letting us explore new methods and ideas in the kitchen.
Have you ever cooked/baked your way through a cookbook?
Sunday, March 17, 2013
Date Oat Chocolate Chip Muffins
adapted from Eating Well
1 cup plus 2 tablespoons rolled oats
1/3 cup chopped walnuts
1 cup whole wheat flour
1/3 cup flaxseeds, ground
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/3 cup packed light brown sugar
3/4 cup buttermilk (or almond milk plus 1/4 of a lemon, squeezed)
1/2 cup applesauce
1 teaspoon vanilla
3/4 cup chopped, pitted dates
1/3 cup chocolate chips or more
Preheat oven to 400.
In a small toaster oven, I toasted the cup of rolled oats and walnuts for 6 minutes or so. Let cool.
Whisk whole wheat flour, ground flaxseeds, baking powder, baking soda, and salt in a medium bowl.
Whisk eggs and brown sugar in a small bowl till smooth. Whisk in buttermilk (or substitute), applesauce, and vanilla. Add to the dry ingredients until incorporated. Fold in dates, oats, walnuts, and chocolate chips.
Once in muffins tins, sprinkle with the 2 tablespoons oats. Bake for 15-20 minutes or golden brown.
Monday, March 11, 2013
For toppings we had apples/bananas/strawberries/maple syrup and then a side of perfectly scrambled eggs (nice job Egan).
Overnight Oat Waffles
from Feeding the Young Athlete
yields 4 (double if you are serving more than 2 people)
2 cups rolled oats
1/2 cup plain whole milk yogurt
3/4 cup water
1/4 teaspoon salt
2 tablespoons sucanat
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Combine oats, yogurt, and water in blender. Cover and soak overnight in refrigerator.
In the morning, preheat waffle iron.
Blend oats mixture with remaining ingredients in blender until smooth