banana bread oatmeal

People often ask me if I really eat all of the sweets that I make.  The answer is yes.  I do eat them but, I definitely have a sensible portion well unless it is a slice of cake and then I really can't control myself.  I don't know what it is about a slice of cake but, I will not leave a crumb on the plate and I NEVER ask "cut me a small slice"!  That being said I do eat very healthy the majority of the time.  My favorite meal is breakfast and a big part of that is my LOVE for oatmeal.  This love affair has been going on for many years and the hubby often teases me because I have made so many oatmeal creations that I just get hooked on.  I probably have 20 different variations that I cycle through.  I thought that I would share some of these heavenly breakfast bowls.  This is my fall back bowl.  My first love in oatmeal creations and the one I always have all of the components on hand.  I got scared of eating bananas for a small window and I left this breakfast in the dust.  I am no longer scared of the banana. Banana and me have a daily date. 

banana bread oatmeal

1/2 cup oats

1/2 cup water

1/2 cup unsweetened vanilla almond milk

1 banana sliced

1 teaspoons of brown sugar

1/8 tsp cinnamon

good sprinkle of ground flax seed meal

Combine the oats, water and almond milk.  Cover the bowl with plastic wrap and put in the refrigerator over night.  If you don't have time to do over night then do it in the morning and let it sit.  This allows the oats to soak up the liquid and produce the most voluminous and creamy bowl of oatmeal.  Remove wrap and add sliced banana, brown sugar, cinnamon and flax meal and give a good stir.  Either cook bowl or stove top or put in microwave for ~4 minutes stirring half way through.  Enjoy!  This has approximately 300 calories.

peanut butter cup and pretzel terrine

I must have desert every night.  Both of the kids are very into ice cream right now so, I thought this would be a fun way to use up some of the left over peanut butter cups and pretzels.  Going back to my goal of remembering my palate in this journey I tried to mimic the chubby hubby ingredients which is a favorite of mine.  It only takes minutes to assemble(score!) and actually looks very nice when sliced up.  I would have loved to use homemade ice cream but, not enough time.  The flavor combinations are endless and it is a great way to get a fun kid friendly dessert on the table with little effort and allows you to use up miscellaneous items you have hanging around.  I became a hero when I put this on the dinner table tonight.

peanut butter cup and pretzel terrine

adapted: real simple

 30 Peanut butter cups, chopped
half gallon of vanilla ice cream, softened
30 pretzel snaps, broken

1. Line a loaf pan with parchment, leaving an overhang. Press 1/2 of the softened vanilla ice cream into the pan, top with 20 chopped peanut butter cups and 20 broken pretzels.  Top with the remaining vanilla ice cream.  Smooth out top with spatula and sprinkle remaining peanut butter cups and pretzels.  Fold parchment over top, press down, cover with plastic wrap and freeze until firm (~2 hours).  To serve, remove from pan and slice.

roasted vegetable salad with goat cheese

I am still in love with my farm fresh to you delivery.  I am trying to embrace the buy local and cook seasonally but, there are so many vegetables that come in the winter that I am just not use to cooking with.  They often stare back at me from the cardboard box taunting me.  I know it is a race against the clock to serve them before they spoil so, I try to develop one side that will use up some of the harder items of the week.  We have been receiving a bounty of kale lately.  Until this year I can't say that I had much kale before. I fell in love with kale last year in my kale chip craze but, beyond that I was at a loss.  This salad uses the kale chip concept as a base (which the kids will eat and LOVE) and then is covered with mixed roasted vegetables.  I like to taste my vegetables so, the salad is dressed with lemon juice which compliments the roasted garlic and salt.  The creamy goat cheese is a nice finish to the salad.  This is light but, very filling.  I intended it to be a side dish but, I had it as my meal partially because I overcooked the pot roast and because I could not stop at one serving.  I am a sucker for roasted vegetables.

roasted vegetable salad with goat cheese
source: sweetflours

6 nantes carrots, sliced on the diagonal 1/4 inch thick
1/4 onions, chopped
8 grape tomatoes
2 teaspoons extra-virgin olive oil, divided
Salt and pepper
1 clove garlic, finely chopped
lemon juice (1/2 lemon)
1 bunch kale, tough stems discarded and leaves sliced
1/2 ounce crumbled goat cheese
 
Preheat the oven to 425°. On a rimmed baking sheet, toss the nantes carrots, onions and tomatoes with 1 teaspoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 25-30 minutes. On a separate baking sheet, drizzle the kale with remaining teaspoon of olive oil, season with salt and toss. Add to oven for last 9-11 minutes depending on how crisp you want the kale. 


Plate the salad with the kale then add the roasted vegetables.  Squeeze lemon juice over salad and top with crumbled goat cheese.

southern coconut cake

Oh coconut cake how I love thee.  How I love that my father in law puts you on his Christmas list each year and allows me to create you, indulge in you, enjoy you and then HATE you!  Coconut cake is my absolute favorite dessert.  I know that coconut is a love hate food and many more hate then love but, lucky for me I have my father in law to share this decadent treat with once a year.  It has become a tradition to bake a coconut cake for Christmas Eve each year and often the only people eating a slice from this heavenly triple layer cake is me and my father in law.  The good news is there is more cake for us to enjoy.  The bad news is I get sent home with a quarter of the cake, a cake I know what went into it (butter, sugar and cream cheese galore) and even knowing that the fork keeps moving to my mouth.  I don't even put it on a plate because I know it is all for me.  I eat it right off the cake plate.  This year I had to pull in the big guns.  I called to Brad and in the kitchen he came.  I said "you have to do me a huge favor".  He said"ok" and that is how the coconut cake ended up in the trash can outside.  I hate wasting food especially my beloved cake but, I simply could not consume that entire cake alone or I may still be in a sugar induced coma.  

The coconut cake which I made last year was a catalyst for me to start a blog and begin to record my recipes and document my learnings.  I went to look back at my comments and well I guess at that point I only noted the recipe.  If I remember correctly I think I liked the one I made last year slightly more but ... eventually there will have to be a taste test so, I can land on my go to coconut cake.  With that being said this cake like every other cake I have made out of Sky High is insanely delicious.  The frosting is a little time consuming but, very good.  It is lighter and more delicate then a traditional cream cheese frosting which is a nice change.  The snowy white layers are stunning and the pure white coconut covers the cake like a dusting of snow.   See you 12-24-11 lover.

southern coconut cake
Source: Sky High Irresistible Triple-Layer Cakes
Makes one 8-inch layered cake

5 egg whites
1/2 cup milk
2 teaspoons vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup unsweetened coconut milk
1 1/2 cups sweetened flaked coconut

For the Cream Cheese Buttercream Frosting:
12 ounces cream cheese, slightly chilled
1/2 cup plus 6 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup granulated sugar
1/4 cup water
3 egg whites

Preheat oven to 350 degrees. Butter and flour three 8-inch cake pans and line with parchment paper.
 
Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and vanilla and mix thoroughly. Set aside.

In the mixing bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed. Increase speed to medium and beat until light and fluffy, about 2 minutes.

Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.

To make the frosting, put the cream cheese in the bowl of an electric mixer and beat on medium speed until fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the powdered sugar and vanilla and mix until creamy. Set aside.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Continue to cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Meanwhile, have the egg white in the bowl of an electric mixer, ready for when the syrup is at the proper temperature. Slowly add the hot syrup to the egg whites, while mixing on medium-low. Take care not to cause the hot syrup to splash. When all of the syrup is incorporated, raise the speed to medium-high and beat until the mixture has cooled to body-temperature and it forms stiff peaks.

With the mixer on medium-low, add the cream cheese and butter mixture one spoonful at a time. When all is incorporated, raise the speed to medium and whip until the frosting is smooth and fluffy.

Frost the cooled cakes and cover with shredded coconut.

ancho pork and hominy stew

I really like pork.  I really like vegetables.  I really like stew in the winter.  I really like easy one pot meals.  This is my kind of meal.  I have made this recipe numerous times and it always returns good results.  It is more of a soup then a stew but, that doesn't bother me.  It is good.   Brad doesn't really love pork or vegetables but, every time I serve this he always comments on how good it is.  I cut the pieces of pork small and they are so tender and flavorful.  The hominy cooks like a bean but, adds a nice corn flavor to the stew.  I really like to follow recipes but, this one you don't have to be exact and it still delivers great results.  No ancho chile powder use regular.  Half the hominy and add corn.  You can even swap chicken for pork.  The stew can be frozen and tastes almost better out of the freezer. Perfect with cornbread.  Ahhh cornbread.  I need to find a go to cornbread recipe in 2011.

ancho pork and hominy stew

source: cooking light

• 2  tablespoons  ancho chile powder
• 2  teaspoons  dried oregano
• 1 1/2  teaspoons  smoked paprika
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1 1/2  pounds  pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1  tablespoon  olive oil, divided
• 2  cups  chopped onion
• 1 1/2  cups  chopped green bell pepper
• 1  tablespoon  minced garlic
• 2 1/2  cups  fat-free, less-sodium chicken broth
• 1  (28-ounce) can hominy, drained
• 1  (14.5-ounce) can fire-roasted diced tomatoes, undrained

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

pomegranate champagne punch

Last year at the cookie exchange we blew through 8 bottles of champagne before the gift exchange.  The girls can drink!  This year I was not going to let that happen again.  I pulled out the punch bowl and mixed up a big batch of champagne punch that packed a little extra something something with the white rum.  We went through two big batches and I think everyone left with a little warmth in their body and a little pep in their step from the bubbly and sugar.  This punch tastes good, is inexpensive, looks beautiful and definitely does the job.  Cheers!

pomegranate champagne punch

adapted: bon appetit

• 1/2 cup water
• 1/2 cup sugar
• 4 750-ml bottles chilled brut Champagne
• 1 750-ml bottle white rum
• 2 1/2 cups pomegranate juice
• 2 large lemons, thinly sliced
• Pomegranate seeds
• Fresh mint leaves
• 1 ice block

Bring water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.

Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

savory bacon and kale bread pudding

The supper club theme this month was Victorian Christmas.  Yep think about that for a minute.  Still don't know what to make of that.  Google it and you will come up with delightful menus filled with oysters, mutton, goose, smelt and plum pudding.  Nothing coming back in my google search for a side dish was screaming make me make me.  I found a menu in a back issue of food and wine for a modern Victorian Christmas ... jackpot!  The sides were brussel sprouts (yum), tomato and goat cheese gratin and a kale bread pudding.  Kale has been intriguing me lately as I learn to cook it.  I had fresh kale from my farm fresh delivery so, kale bread pudding it was.  I needed to do a bit more research and I found a savory kale bread pudding by the beloved Tartine bakery in San Francisco.  Mention of Tartine and San Francisco and I was sold not to mention this version had bacon in it as well.  I think we all hesitantly prepared our dishes and came not expecting much from the menu.  Honestly I think secretly we were all just hoping it wasn't gross.  Boy was I shocked ... the menu was elegant, decadent, amazing and could be served for any holiday and the guests would have been impressed.  We had pomegranate martinis, fresh oysters, brie en croute, roast, yorkshire pudding, brussel sprout gratin, bread pudding and a berry and white chocolate trifle.  Seriously delicious.  We sat down to this elegant meal after a martini or two.  We devoured the meal, drank wine, recalled our top three Christmas memories and some where things went a new direction.  We sat down as proper ladies and left the table crazy girls headed to create a dance party in costumes.  I am still unclear how things moved this direction.  What I do know is this.  I wore a leather dress and a tiara.  I danced on the hostesses coffee table.  I took silly pictures.  I had a great time.  I love my supper club.  Cheers to the Victorian Christmas!

savory bacon and kale bread pudding

adapted: tartine

12 oz day old country or french bread
One leek, white portion thinly sliced
4 large eggs
3/4 teaspoon salt
2 1/2 cups whole milk
2 1/2 cups cream
pinch nutmeg
pinch cayenne pepper
pinch smoked paprika
4 strips bacon
Fresh thyme, chopped
1 bunch kale; chopped
1 1/2 cups Gruyere (divided)

Freshly ground pepper

Preheat the oven to 350 degrees F.

Cut the bread into 1 1/2 inch cubes.  

In a cast iron skillet, cook bacon until lightly crispy. Set aside. Using 2 tablespoons of remaining bacon grease, saute leek until soft, about 4 to 5 minutes. Set aside when done, reserving the skillet (no need to wash).

In a mixing bowl, whisk eggs and salt until well blended. Add the milk and cream and whisk to combine. Then add the nutmeg, pepper, cayenne and paprika. When well mixed, add the bread, bacon, thyme, kale, leeks and 1 cup cheese. Mix well and pour back into the skillet (Note: if you don’t have a skillet use a greased baking dish, instead). The custard should come up to the top but not cover the highest pieces of bread.

Top the pudding evenly with remaining 1/2 cup cheese and lightly pepper. Bake about 1 hour, or until custard is set. Serve pudding hot or at room temperature.