Crunch a Bunch Waffles

So if you haven't noticed by now I really really like crunchy things. After much contemplation I have officially decided it is my favorite texture...creamy, chewy, and soft etc. just don't make me as happy as crunchy does. If I ever own a cat I reckon I will call her "Crunchy". I also like fall leaves...maybe there is a connection there...maybe not. My mom is on a diet and for some strange reason every time she loses weight I gain it. For the life of me I don't know why...I think the evil fat monster just wants to stay in the family and so he shifts from my thighs to hers. Darn the monster. So this morning as she sat there eating her sad little 1 egg, 1 slice of calorie free/ taste free toast with no butter, and 6 grapes...I decided to make peppered bacon, stormy eggs, and waffles...oh and I also had a bushel of grapes...but that isn't relevant to the story because they are healthy. What may you ask are "stormy eggs"? Well folks, I don't like sunny side up eggs, but I also don't like the yolk completely cooked either...so I start off by making a sunny side up egg and then flipping it and breaking the yolk totally on purpose...thus I give you the stormy egg. There isn't much to say about these waffles except they are da bomb diggity. As I made these waffles this morning on my waffle Iron I remembered where I got this appliance. On my 21st birthday my wonderful friends Marie and Cathy surprised me with a basket of syrup, waffle mix, and a waffle iron...that was a happy day and it made these waffles all that more awesome!

Crunch a Bunch Waffles
from the kitchen of Dagny

In bowl whisk the following:
2 cups all purpose flour
4 tsp baking powder
2 TBSP brown sugar or raw sugar
1 tsp salt
1/2 cup ground oats
1/2 cup ground almonds, pecans, or walnuts...or almond flour

In small bowl mix and then add to above dry ingredients:
2 eggs
2 cups milk
6 TBS melted butter

Mix until combined. Batter will be thick. Measure out 1 cup per waffle and cook on greased waffle iron 2-3 minutes until toasty good. Eat with a bucket of maple syrup.

Bran Raisin Muffins

I am pretty sure I will rock at being an old person...all the signs are already present in my life. I love an intense game of bingo, I love naps, I stare at crossword puzzles, I like going to Church during the week, people are already calling me "ma'am", and most of all I really do love all things bran. I know what you are all thinking..."how could anyone actually enjoy eating cardboard?" I don't know why I love it so much, something must be wrong with me...oh wait...that fact has already been established. : )

I call these muffins "Bran Raisin" just so you don't think I actually put the cereal "Raisin Bran" in them. I love Bran muffins, they are great after a morning workout, before a hike, maybe even for your second or third breakfast of the day. : ) They travel well...thus proving their strength and durability from the cardboardness of the bran. I adapted this recipe from Smitten Kitchen, which in turn adapted it from Gourmet...RIP. The thing that I liked about this recipe is that it called for molasses and sour cream...in my opinion both are essential ingredients to every muffin recipe. Since everyone in my home is on some diet or another in anticipation for my sister's upcoming wedding I also made a second batch with lower fat ingredients. Both recipes are below. Please let me know if you try them!

Bran Raisin Muffins
adapted from Smitten Kitchen, and Gourmet

In large bowl cream with mixer until light and fluffy 2-3 minutes:
1 stick unsalted butter room temp
1/4 cup packed brown sugar

Then add and mix until combined (please note, it will look clumpy and not fully come together):
1 large egg
1 cup Greek yogurt (or sour cream or plain yogurt)
1/4 cup molasses

In separate bowl whisk the following:
1/2 cup raisins
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup miller's bran

Add the dry to the wet, stir gently only until combined...it will still be clumpy. If you over mix it, it will yield tough brick like muffins...no bueno. Spoon about 1/3 cup into each muffin liner or greased muffin tin. Bake in 350 degree oven for about 15 minutes until the tops springs back when touched.

Lower fat Bran Muffins
from moi

In large bowl mix until combined:

1/2 cup natural unsweetened applesauce
1/4 cup olive oil ( or alternate oil)
1/8 cup agave nectar
1 large egg
3/4 cup milk
1/4 cup molasses

In separate bowl whisk and then add to above:
1/2 cup raisins
1 1/4 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup millers bran

Mix only until combined. Spoon 1/3 cup into lined muffin tins. Bake 350 degrees for about 15 minutes.

Most grocery stores carry Miller's bran, I found it near the flour in the baking aisle. Both muffins baked out very similar, however, the lower fat ones rose a little bit more. When tested by my panel of elite foodies, they were not able to tell me which one was healthier, and liked both versions. In my book, I consider that a win.

FYI - If you are ever in Naples, FL there is this place called the Coffee Bean, they have the best applesauce bran muffins ever!

Greek Quinoa Salad

What on earth is Quinoa...and how do you say that? I pronounce it Keen-wah...but I am probably butchering it...I am after all the girl who was told not to speak in French class because I sounded German. I was first introduced to quinoa by my dear friend Abigail. She made it into a yummy cold salad with cranberries...I think that's what was in it. I was extremely skeptical at first and just now...2 1/2 years later do I like it.

Some quick facts about this weird thing called, Quinoa:

1. It comes to us from South America, thanks to the Incas...and of course God who gave it to them : )
2. It is a species of goosefoot...um yeah
3. It is not a grain, it is not a plant...it is most likened to a tumbleweed...I wonder if cowboys eat it? Maybe that is what made John Wayne so good looking.
4. You eat the seeds
5. It has an insanely high amount of protein, amino acids, and fiber...healthy points!
6. You cook it like rice or couscous...a 1:2 ratio to water
7. I plan on making it for breakfast soon with maple syrup, cinnamon, and raisins
8. Monkeys are cute

I was thinking about quinoa all day today...at the end of the day I went to the gym, but still couldn't stop thinking about quinoa...so I left the gym and went to the grocery store and bought some quinoa. : ) I am such an addict. This is a great salad to take to BBQs, picnics, or just to accompany any meal as an awesome side dish.

Greek Quinoa Salad:
By me, that is Dagny.

2 cups quinoa
4 cups water
1 cucumber diced small
1 red bell pepper diced small
1/2 red/purple onion diced small
3 TBS olive oil
3 TBS Red wine vinegar
4 oz feta cheese diced small or crumbled
3/4 tsp salt
1/2 tsp pepper

Rinse quinoa in a colander...make sure the holes in the colander aren't super big...otherwise you will end up without any quinoa. : ) Place quinoa and water in large saucepan and bring to a boil. Reduce heat and simmer with lid on for 10-15 minutes. Stir every few minutes. Cook until all water is absorbed and it is light and fluffy. Remove from heat and add remaining ingredients. Stir until well combined. Serve room temp or cold.

Irish Soda Bread

Look how yummy and crunchy that crust looks........


So I know that every food blog out there in the blogisphere has posted a recipe for Irish Soda bread within the last week or so...so yeah. Here is my version. I have been happily snacking on my lovely loaf of Irish soda bread these last 2 days...sadly, it is all gone now. Guess I will have to make another loaf. My version is taken mostly from Ina Garten, and barely from my own idea. The best way to enjoy this crunchy yummy loaf is by slicing, toasting, and buttering it. One of the things I love most about this bread is that it is not too sweet, but still sweet...does that make sense? Other Irish soda breads I have made in the past have been too dry, and too crumbly...and no bueno. I decided to add cinnamon to my recipe...I know that isn't a very "Irish" thing to do, but I am not Irish so I do not feel bad...maybe I will wear green and dance a jig to make up for it...maybe not. Last St. Patrick's day we were on Spring break in Park City, Utah. We spent the day skiing, and then went to an Irish pub in town and had some yummy lamb stew for dinner....it was fun. This year I worked all day, and then came home and made dinner because the mom is sick with the evil bug...I did however wear a green tank top under my uniform all day, so I guess that kinda counts as "celebrating"...not so much. At least I got to eat some yummy bread. : )

Irish Soda Bread:
Adapted from Ina Garten
nocoupons

• 4 cups all-purpose flour, plus extra for currants
• 1/4 cup sugar
• 1 teaspoon baking soda
• 1 tsp cinnamon
  
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg
  
• 1 teaspoon grated orange zest (I used 1 tsp. orange juice instead)
  
• 1 cup dried currants (or raisins, or a combination of the both)
  

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With the mixer on low speed, slowly add the buttermilk, egg, and orange to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Do not over mix!!!

Dump the dough onto a well-floured board and knead it a few times into a round loaf. The dough is super sticky, so just get it into a somewhat round shape and then plop onto pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. The crust will be fairly dark, do not be afraid.

Cool on a baking rack. Serve warm or at room temperature.

Neiman Marcus Cookies

I can't remember where I found this recipe, but I know it is posted on the Neiman Marcus website. The texture on these came out super great. They call for espresso or coffee powder, which I used and I liked the taste....but I was more impressed with the texture, so next time I plan on leaving the caffeine flavor out. I really need to find a place that sells quality chocolate chunks, because these would be awesome with chunks instead of chips. On a side note, of no importance...I am watching the weirdest version of Snow White right now, with that chick from Smallville. I think I need to read the "real" Brother's Grimm stories because I have heard they are wicked insane, creepy, and not all that rainbowish and butterflyish.

Neiman Marcus Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened

1 cup light brown sugar

3 tablespoons granulated sugar
1 large egg

2 teaspoons vanilla extract

1-3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons instant espresso coffee powder

1-1/2 cups semi-sweet chocolate chips

Preheat oven to 300ºF. Cream the butter with the sugars using an electric mixer on medium speed until fluffy. Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Bake for 15-20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Mumbo Gumbo!!!

Vegetables browned in the roux













In the past I have not had luck with my gumbo making attempts. I decided the problem lay in my roux...it was just too darn greasy. I was using unclarified butter, but now I use canola oil and it is all good. Roux is traditionally equal parts flour and fat browned to your desired color...white for maybe a bechamel sauce, blond for a veloute sauce...etc. Learn more about the "Mother sauces" of French cuisine here... http://en.wikipedia.org/wiki/Sauce#Sauces_in_French_cuisine Gumbo is thickened and flavored with a dark brown roux. The longer you cook your roux the darker it will be. Although people claim "gumbo" was a well thought out creation, I think someone was trying to make one of the mother sauces, darkened the roux too much and in an attempt to save their job they called it gumbo. Nice save. The word "gumbo" comes from the Angolan word meaning "okra." Gumbo can be thickened using either the vegetable okra, file powder (dried sassafras), or by a brown roux. This gumbo recipe uses a roux, but next time I plan on trying it with okra instead. The more modern recipes use a combination of two of the thickeners...most commonly roux and okra. If you really want good gumbo go to Lafayette and get one of my Aunts to make you some, my gumbo does not even stand on the same playing field as theirs

My humble attempt at gumbo recipe:

In large saucepan brown:
2 large links of andouille sausage chopped (or if you can't find that a smoked sausage will do)

Remove from pan and then brown:
6-8 boneless skinless chicken thighs chopped

Remove from pan and then make the roux in the same pan:
1/2 cup canola oil (or clarified butter) (only use 1/2 cup of oil because the drippings from browning the meats should be about 1/2 cup...therefore you end up with 1 cup of fat)
1 cup flour

- using a whisk continuously stir flour and fat over med/high heat until roux is a dark paste...basically the color of chocolate. You will think you have burnt it, but you haven't...unless it is black, you should be good. It took me about 10 minutes to get mine dark enough.

Once roux is dark brown add vegetables and brown about 5 minutes over medium heat, constantly stirring:
2 onions chopped
6 celery ribs chopped
2 bell peppers chopped
1 jalapeno diced fine
2 cloves garlic diced fine

Once vegetables are browned put the meats back into the pot and then cover with 8 cups of chicken broth. I used Tony's to season my gumbo, but if you don't have access to that season with salt, pepper, and some cayenne pepper. Everyone likes different degrees of hotness so season to your own liking.

Bring gumbo to a boil and then simmer for 40-60 minutes over medium heat.

Serve over rice accompanied by a large hunk of French bread.

At the end of the dinner, If you can see the bottom of the pot, consider the yourself a winner!

Crispy Crunchy Pancakes

Oh how I love pancakes! A typical Sunday at my house consists of my niece waking me up asking me if I am going to make pancakes...if I'm not making pancakes I must be sick. I am not a morning person, but in my home of hard core sleeper in peoples I am considered the early riser on the weekends. I have many pancake recipes that I love and often fall back on, but as I continue my quest for better food I came across a new favorite! I got this recipe from an old Southern family cookbook, Talk About Good 2. I find it funny that there are only 2 recipes that we grew up always making from that book...page 98, Don's famous french toast, and pg. 212, Peanut Butter Cookies...needless to say those pages are worn down and covered with love. I of course modified the buttermilk pancake recipe from the cook book, mostly because I really love my pancakes to have texture and not just be fluffy and smooth. This is a thin pancake with a nice crusty crust all around, so if you like the fluff I would skip this recipe.

Crispy Crunchy Pancakes:

Whisk together in large bowl:
1 1/4 cup all purpose flour
1/2 cup ground oats (grind in a food processor or blender)
1/2 cup almond flour
2 tsp baking powder
1/2 tsp. salt
2 TBS brown sugar or rapadura sugar

Whisk together in small bowl and then add to large bowl with dry stuff:
2 eggs
2 cups whole milk mixed with 1 tsp. lemon juice(let it sit a few minutes before adding other stuff)
1 tsp. baking soda

Add and mix:
6 TBS. melted butter

Heat griddle to medium/high and lightly coat with butter before each batch. Enjoy with maple syrup!!!

Tips:
I keep a bag of ground oats stocked in the pantry, I use it so much that it just makes sense.