Thursday, March 21, 2013

Brussels Sprouts with Balsamic and Rosemary

I owe this superb recipe to my partner in crime, Mr. Jacob Mashak. The recipe style (slightly edited by yours truly) and photography courtesy of Mr. Mashak. These are very flavorful and work as a wonderful side dish. I recommend these even to those who do not like Brussels sprouts!

Begin with one good sized stock of Brussels sprouts. Trim and halve the sprouts (or, keep them whole if they are small).

Mix together: a good pinch of good salt, several turns of the gains-of-paradise grinder (the one with the small, brown seeds, not the black peppercorns), a healthy pinch of salt, a bit of savory and a palm of rosemary, ground through the fingers.

Pour a little bit of olive oil in the glass bowl, then add your sprouts and spices. Stir well, then add some apple cider vinegar and balsamic, and stir again. Let sit for a while, stirring occasionally. Place face up on baking sheet, and drizzle some the remaining liquid onto them.

Broil (low) for 45-50 minutes (chips take FAR less time, watch them like a hawk), re-drizzling them about 2 more times.

Saturday, March 9, 2013

Whole Wheat Almond Banana Bread with Coffee Cake Topping

I adapted this gorgeous recipe from the lovely Kate. I added some personal touches to make it my own..  As with most recipes I chose, the preparation is easy as can be, and only one mixing bowl is needed. The bread is the perfect mix of healthy and utterly scrumptious, perfect as a take along snack or an energizing grab and go breakfast.

In a large bowl, whisk together 1/3 cup homemade applesauce with 1/2 cup honey (local is best!) 
In a smaller bowl,  mash well 2-3 very ripe bananas, then add them to the honey-sweetened applesauce and mix well.
Now add the following ingredients and mix until combined:
2 eggs, 1 tsp vanilla, 1/2 tsp salt, 1/2 tsp cinnamon, 1 1/4 cup whole wheat flour plus 1/2 cup high fiber hot cereal ( I used Bob's Red Mill), 7-8 smashed toasted almonds.
Once mixed, add 1 tsp baking soda to 1/4 cup boiling water, stir quickly then add to the mixture and whisk until fully integrated.
Pour batter into a greased bunt cake pan or a 9 x 5 bread loaf pan. Now sprinkle a simple cinnamon and brown sugar topping over the batter.
Bake at 325 for about 1 hour or until a toothpick inserted in the center of the bread comes out clean. Transfer bread to a plate or wire rack and allow to cool for about 20 minutes prior to slicing.