Grilled French Toast with Stone Fruits and Pineapple

Good,  

God, I know, this picture is atrocious! That's what happens when you are running around putting on Fathers Day brunch and you ask your husband to take a picture with his Iphone. Sorry. Please, take my word for it, this french toast rocked the brunch hard - it was so awesome, and grilling it made it so cool and charred and man like. (Insert fake growl sound here, and that stupid claw hand thing...you know, like, Rawwwrrr and you paw with your right hand. [No, just me, well]).

Therapy. Real quick, a lot has happened, and its going very well, but I have been diagnosed with Perfectionist OCD. A hard thing to hear for sure because there are a lot of negative stereotypes about people with OCD, and there are so many ways in which OCD presents itself, but nonetheless, that's my diagnosis. The day I was diagnosed I came home and at the dinner table told him that Dr. Diana had diagnosed me with OCD, and without skipping a beat, he just looked at me and said "Ya Think". So, he's not surprised, and everyone else I have told seems to think that perfectionist OCD is a spot on diagnosis for me. So, from here, I learn how to control it - or better yet, not let it control me - and then we'll figure out why I have it. I can hanker a guess, but I don't want to jump to conclusions here, I'll wait for the doctor to do that.

So, for the grilled french toast I used this recipe from the ever popular Sandra Lee (yes, that was sarcasm you heard in my voice) Grilled French Toast I didn't use Grand Marnier, I added cardamom and vanilla to the egg mixture, and instead of strawberries we grilled peaches, plums and pineapple. So good, I highly recommend that you try grilled french toast - it was really awesome.

PS. If you have not tried a Zumba class, get your ass to a gym, it is so much fun. I can't wait to go again tonight with my little sister, its the most fun in a workout class you'll ever have.

Rating = Damn Good

 

Amish Friendship Bread JB Style (White Chocolate, Cranberry, Grand Marnier Amish Friendship Bread)

I had a friend at work give me an Amish Friendship Bread starter a little while ago. I was so excited, I'd never received a starter before. I fed it and mushed it and made it my own. Here is what I did.


But, first, before I get to the recipe, I have a question. Why do some men put all of their baseball caps in the back window of their cars? I can't tell you how many times I have driven down the street behind a car with a back window completely bedazzled with baseball caps, at least ten or so...all lined up...getting completely subleached in the back of the car. What is the thought process behind this? When I buy a hat, I buy it so I can wear it, not throw it in the back of my car? Does anyone have a father, brother, uncle who does this? Please explain.


Day 1: Receive starter
Day 2-5: Mush the bag
Day 6: Add 1 cup each, four, sugar, milk. (I added 1/3 cup of each because I didn't want four starters from this bag - I only wanted one to keep going)
Day 7-9: Mush the bag
Day 10: MAKE BREAD! Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. (I didn't want to make 3 starters, I only wanted 1, so I added 1/3 cup of everything which yielded 1 cup starter and 1 cup of batter for bread making.) To the balance (a little over one cup) of the batter, add the following ingredients and mix well.


ORIGINAL RECIPE
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla


In a separate bowl combine the following dry ingredients and mix well:


2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts


(I wanted to give you the original recipe in case you wanted it, but this is how I made it.)


CRANBERRY WHITE CHOCOLATE GRAND MARNIER 
3/4 cup oil
1/4 cup milk
1/4 cup Grand Marnier
3 eggs
1 tsp vanilla


In a separate bowl combine the following dry ingredients and mix well:


2 cups flour
1 cup sugar
1-1/2 tsp baking powder
1/2 tsp salt
1 cup frozen whole cranberries
1/2 cup white chocolate chips
grated zest of one orange.


Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

Rating = So Damn Good

As Paul Says....Hippie Bread

The same man who ate a burger off a grill that had been placed over a fire, lit with a flare and possibly fueled by wood, beach trash, latex etc. (see here) referred to this as Hippie Bread. I suppose it is, but it didn't stop him from eating it, I don't think. Although, maybe he just said he tried it. I'm not sure. Next time I visit, I'm going to bring Guinness bread, that he can't possibly have a problem with, unless of course, I add to many nuts or something and, (as he puts it) totally shit-ify the whole thing.

I absolutely loved this bread. I based it on this recipe. I didn't add the curry powder, but I did add about 1/3 cup sunflower seeds which I think was a great addition. I also added about 1/8 cup candied lemon rind which also added a nice zing to the bread.

I think that if you like zucchini bread, and you have a few dozen lying around like I do at the moment, this is a fabulous way to use some up. They are also good as door stoppers, paper weights, whiffle-ball bats.

I did get a recipe for zucchini relish today that a friend of my aunt made and brought to the aforementioned Maine Grilling Party, which was absolutely to die for and I can't wait to make it.

Now, I ask you. Does anyone have any good recipes for carrots? I bought one of those ridiculously large bags of baby carrots at BJ's the other day - and I don't think I will be able to eat them all before the use by date. Does anyone have any really good carrot muffin or carrot scone or carrot whatever recipes that would use up some of the shit ton of carrots that are in my refrigerator?

Rating = So Damn Good

Lime Ginger Poppyseed Muffins

I don't have much time. Work is kicking my ever loving ass right now. But there is something that I have to say. Last night we slept with the windows open for the first time since...who the hell knows when, like last September or something like that. And, this morning I was woken up by what sounded like ten thousand birds, insects, jungle creatures all talking at the same time. It was like my bedroom was in a room, in a tree house, in the canopy level of the frigging rain forest for crying out loud. It was the most unmanageable mingling of nature sounds I've ever heard. It was 4:50 this morning. I don't know what to do, after being shut up in the house all ass biting cold winter with all the windows and doors shut against the cold I just can't bear the thought of closing the windows when it's nice out, but 4:50 is way the fuck to early to get up. My alarm is set for 5:25, so it's not too far off from when I usually get up, but I need that extra 35 minutes of sleep to not be a complete bitch. Seriously.

Ok - onto food. The other day I was going to make lemon poppy seed muffins and then I though, "hey, why does the lemon get all the glory? why can't a lime get in on some of that hot action?" Here is the result.

Lime Poppy Seed Muffins (low fat I think)
Makes 12

2 C all purpose flour
1/2 C sugar
2 Tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 Tbsp applesauce
zest and juice from one lime
1 inch fresh ginger grated
1 C lowfat yogurt (I used greek style)
1 large egg, lightly beaten

Preheat oven to 400
Combine first six ingredients in a medium bowl; make a well in center of mixture. Combine applesauce, zest, juice, ginger yogurt and egg; stir well. Add to dry ingredients, stir until just moist.

Spoon into greased muffin pan. Bake at 400 degrees for about 12-14 minutes.

Cool on wire rack.

Rating = Damn Good

Vegan Datenut Bread | Make It Now

Yesterday as I was trying to get out of my pajamas, I got my foot caught in the pant leg. My leg went back and forth, back and forth; like a drunk person attempting to do that Roger Rabbit dance from the 90's where you grab one leg behind you and shake it back and forth with your hand. Except in this instance my pants were neither up nor down, just stuck in no mans land around mid thigh. This struggle finally ended with me falling face down with my stupid leg still tied up in the pant leg. I was alone in my room, but the human instinct to look around to see if anyone had just seen this display and utter lack of coordination caused me to whip my head around frantically to see if my actions had produced an audience of onlookers.

Anyway - remember a few months ago I attempted to veganize an old recipe that my Nana had for date nut bread. The bread came out great, but it lacked the dark rich color that my Nana's had. Over the weekend I tried again, making a few changes to the recipe, and this one was a complete success. Make it, it's that good.

Vegan Date Nut Bread | adapted from Nana's recipe
3/4 C chopped nuts (I used walnuts)
1 C chopped dates
3 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/4 C applesauce
3/4 C boiling water
2 EnerG egg replacers
1/2 tsp vanilla
1 C sugar
1 1/2 C flour

Preheat 350.

Combine nuts, dates, baking soda, baking powder and salt in a bowl. Add applesauce and water and let stand 15 minutes. Stir to blend. Beat the EnerG egg replacer with vanilla, stir in the sugar and flour. Add the flour mixture to the date mixture. Pour into a greased loaf pan and bake for 1 hour.

Test for doneness around 50-55 minutes.

Rating = So Damn Good

Fire Roasted Veggie Omelet

On Saturday CB and I went to Masa for brunch and I had wonderful fire roasted vegetable omelet. The next morning I was still thinking about the omelet and how good it was, so I tried to recreate what I had at the restaurant. It was a little different because I didn't have all of the vegetables that they had, but this was pretty damn good.

First I finely diced the following:
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow squash
10 asparagus spears
1/4 red onion

I took the vegetables and added about 1tsp taco seasoning to them and put them in a hot skillet coated with spray and sauteed them over med-high heat for about 7 minutes, so they were still crunchy) I also seasoned them with salt and pepper.

I removed them from the heat - in another saute pan I liberally coated with nonstick cooking spray I added 1/2 cup egg whites and let them cook, (without touching them) until they had cooked through, I then added the hot sauteed veggies to the middle of the eggs and folded them in half.

I served with cold salsa fresca and an English muffin. I think it would have been even better with a dollop of sour cream on the side.

Rating - So Damn Good (and healthy)

Baked Vegetarian Fritatta

I don't have a recipe for this particular dish. I threw it together because I had a lot of veggies hanging around and we had company coming over for brunch. Brunch of all things. I can cook appetizers, dinner, dessert no problem, but brunch nearly handicapped me. I had no idea what to make. I peeked around a few websites, read some quiche recipes, read some fritatta recipes, read some omelet recipes and then just sort of had at it. And you know what? It was awesome. Really awesome. I didn't write down notes when I was cooking, but this is about what I used and what I did with it.

10 eggs beaten
1/4 C milk
1/2 onion chopped
1 red pepper copped
1lb asparagus blanched then cut into 1-inch pieces
a couple handfuls of baby spinach
1/4 C fat free feta cheese
1/2 C fresh flat leaf parsley chopped

I sauteed the onion and pepper until everything was a little soft, but still had firmness too it. I then added the asparagus and spinach and just cooked until the spinach had wilted.

Add the milk to the eggs and beat until incorporated. Add parsley to the egg mixture. Add vegetables to the egg mixture.

Season egg mixture with salt and pepper if you want.

Pour into a glass 9-inch square baking dish.

Now here's the thing, I can't remember what I cooked it at, but I think it was 350 degrees and it took 45 minutes to cook. I think if you put it in the oven at 350 and watched it after 30 minutes you'd be fine.

This made a lot. It was probably 7 good servings.

Rating = So Damn Good

Home Fries

Does anything say Sunday morning like homemade breakfast with home fries and the Sunday paper? For me no...I don't know if I love home fries because I'm Irish and potatoes are in my blood or of they are just comfort food for everyone? I could eat about 4 potatoes worth of home fries at each sitting. Maybe this is why I was fat growing up, because we had home fries every weekend.

Well, before I get back to the home fries I have two little things to talk about. The other day in the train station there was a man dressed as a mosquito. He had a whole outfit, which included what looked like, ballet tights. I couldn't stop myself, you just have to, when a man wears ballet tights, you have to check out his package. It was an unconscious action, this is exactly what happened in my brain; man dressed as mosquito, outfit contains ballet tights, immediately look at crotch. Oh Malaria Awareness. There were other women on the platform talking about the human sized mosquito...I asked them if they looked at his crotch. They had...I'm normal people.

Second. If you work downtown and you need a snack I'm going to share my super secret (recession tactic) snack attack trick. I walk into one of the local hotels like I'm staying there, go straight to the check-in desk and grab an apple or an orange out of the bowl of fruit that is always, inevitably sitting on the counter. "May I have an orange?" I ask and they always reply in their super happy toothy smile. "Of course." Bam. Snack attack conquered.

And then the homefries again. This is how I did them. So easy a caveman could do it.

3 potatoes (I used good old Idaho potatoes)
1 onion cut into 3/4 inch pieces (whatever, cut it how you want)
olive oil
butter
paprika
salt and pepper

I cut the potatoes and boiled them until they were just not as hard anymore, I don't know maybe five minutes. While the potatoes were boiling I added the butter and olive oil to the pan and added the onion and a few shakes of paprika. I let this cook until the onions were soft and translucent. When the I could almost stick a fork in the potatoes I added them to the onions, added more paprika and salt and pepper and cooked them for a good 15 minutes so that they were crunchy on the outside and cooked perfectly on the inside.

Rating = Damn Good

Vegan Banana Mango Ginger Sunflower Seed Bread

I made this ages ago, took a picture, loaded it to Flickr and then just forgot to blog it. So, it's not weight watchers, it is low fat, not counting points kind of low fat, but still, you can eat it and not feel terribly guilty about it, just stop at one piece.

My first day on weight watchers wasn't terrible. I can see how it would be difficult to know the point value of a lot of food that I would typically bake or cook, so it will just be best for me to stick to ww inspired recipes until I get the hang of things. I still don't quite understand the activity points that you can earn through exercise, considering I'm sure most people just starting the program aren't banging out 8 mile runs like I did today. That run would pretty much translate into 8 extra points, I think, which seems a little counterproductive to me, right now. So, we'll see how it goes, I'm just doing it on line, I'm not going to meetings, I'm sure those are more effective, but with my schedule it's just not an option.

Here we go...

Low Fat Banana, Ginger, Mango Sunflower Seed Bread 

Inspired by Veganomicon

2 large or 3 small very ripe bananas

1/4 C applesauce

1/4 C canola oil

1/2 C sugar

2 tbsp molasses

2 C all purpose flour

3/4 tsp b. soda

1 tsp cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

1/8 C chopped dried mango

1/8 C chopped crystallized ginger

1/4 C toasted sunflower seeds

Preheat oven to 350F. Lightly grease a 9x5 inch loaf pan.

In a large mixing bowl, mash bananas, add sugar, applesauce, oil and molasses, whisk briskly to incorporate. 

Sift the flour, baking soda, spices and salt. Mix until the wet and dry ingredients are just combined. Fold in the mango, ginger and sunflower seeds. 

Transfer to the pan and bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

Rating - Damn Good

Poached Egg on Sauteed Spinach

Ok. So part of the reason that my job blew chunks last week was due the fact that I needed to interview candidates to fill a position under me. I was looking for a coordinator; someone to coordinate all of the marketing and business development efforts that my company undertakes throughout the year, proposals, interviews, advertisements, award submissions, direct mailings, etc etc.

I hate interviewing people, hate it. I find it extremely nerve racking, time consuming and in general just a big pain in the ass. I know it’s a necessary evil, but I still don’t enjoy it.

I had a lot of candidates, and on the last day, I was really just tired of the whole process. I had one interview left, my last one of the day; I had high hopes for the person because she worked at a competitor of mine. I was eager to see what she could bring to the position because of her direct industry experience.

I must make a note here before I go on. If you don’t know about my obsession with clean and neat mouths, please see this post.

So, a few minutes into the interview I noticed that this girl had a really odd way of holding her mouth. Her lips formed what I can only call a snarl, and it was definitely more pronounced when she was talked. She seemed to favor the right hand side of her mouth as the side that curled up into the “snarl”. I thought to myself, she must know how distracting this is, why would anyone make that face when they are talking, or at all for that matter? I didn’t hear one word this girl said, I just stared at her mouth the whole time.

After she left I asked the president of my company (who was in the interview with me) if she noticed the snarl. “What was up with that girl’s mouth?” was her quick response. And my only reply was that she constantly held her mouth like she had just walked into someone else’s fart. That is the only way I can describe it. You’re walking down a hallway or wherever and you smell the distinct aroma of flatulent, and then you make “that face” her face was constantly “that face.”

Needless to say, she didn’t get the job. But we have nicknamed fart face.

Moving right along.

I made this for breakfast on Sunday and it was just great.

First, I sauted some baby spinach in a little olive oil and sea salt over low heat until it had wilted.

Second, I brought a pot of water to a rolling boil and then turned the water to simmer and gently placed two eggs into the hot water. I left the eggs in until all the white parts had turned from translucent to solid white. I'm not sure how long it took, sorry.

I placed the spinach on a nice piece of toasty Italian bread and then laid the egg on the spinach and topped with some freshly ground pepper. Mmm Mmm....

Rating = So Damn Good

Watermelon Mint Salad with Orange Blossom Honey

We are all moved and settling in very nicely. A lot of the neighbors have come over to welcome us to the neighborhood, and the 96 year old woman who lives in the house next door baked us a batch of blueberry muffins on Saturday morning.

I seem to have found my own way of introducing myself to the neighborhood...like not realizing how many damn windows we now have, and unlike a condo, they are on every side of the house, so when, the day we moved in and I couldn't find the box that housed my pajamas and I proceeded to walk from room to room, rummaging through umpteen million boxes without clothes on...only to then realize all the blinds were up and everyone could see inside. That was the first night.

The second night as I was watching an episode of Tell Me You Love Me on HBO, which contains thought provoking dialogue, but also a shit ton of naked sex scenes...I realized that the wall opposite the tv has two windows facing the house next door, and both windows have blinds, which were conveniently all the way UP...so not only do the neighbors think I'm an exhibitionist, they also probably think I'm a crazy porn watching sex fiend who stays home on Friday nights with no life, in order to get my porn fix.

I won't even mention the widow in the bathroom...must remember to put that shade down before I sit on the toilet, I think the neighborhood has seen enough ass this week.

In a moment of complete brain funk I bought a whole watermelon a couple days before we moved. Yeah, so I had to move a friggin watermelon along with all my other shit. But you know what...this watermelon salad went real well with the muffins that the neighbor brought over on Saturday.

Watermelon and Mint Salad with Orange Blossom Honey
3 cups cubed seedless watermelon
3-4 springs fresh mint, leaves torn
Combine together and top with a drizzle of orange blossom honey.

Yum

Rating = Damn Good

Chai Bread...still a work in progress

This post is quick quick quick like a bunny. Sorry, work is so amazingly craptastic right now. If you've been reading this blog for a while you know March, July and October suck balls in my business so I've been burning the midnight oil and not much else. I did find the time late the other night when CB was at the Red Sox game to make this bread, which I was super psyched about when I found the recipe, but honestly was a real disappointment. Maybe it's because it's been forever and a day since I've baked anything non-vegan, but this bread, I thought, was a real stinker. So I'm going to veganize the recipe and try it again next week hopefully with better results. If you want to try your hand at this recipe even though I've already said it sucks. Here it is.

Oh, and also, I have to have dinner with my mother-in-law on Sunday night. Please say a special prayer for me that I get through that.

Have a good weekend y'all. See you on the flip side.

Vegan Blueberry Lemon Poppyseed Bread

In an attempt to halt the growth of back fat, and not have to buy a new summer wardrobe I purchased a Jillian Michaels DVD which I work out to on days when I'm not running (so, every other day). The DVD is called the 30-Day Shred and it's made up of three 20 minute workouts; you begin at workout 1 and then proceed to workouts 2 and 3. Workout one was hard, but I only needed to do if about 5 times before I felt that I should move on to workout 2. Um... Holy Shit Balls, workout 2 will literally make you gargle your heart, it is so damn hard - the workout video is only 20 minutes and about 12 minutes into it I was crying for my mama and asking for a time-out. My legs were shaking, sweat was dripping off my face, I was grunting and panting...I'm so glad I was home alone when I was doing this, because a pretty sight it was not. So, I endorse this product for a super ass kicking 20 minute workout. Wowza. I'm sore today. Do I think I'll be shredded in 30 days? No, but I think that maybe the back fat will have disappeared, hopefully.

This recipe is one I made up. I hope you like it. Let me know if you try it. It's vegan, It's Blueberry, It's Lemon and it has crunchy poppy seeds in it. How could you not love it.

Vegan Blueberry Lemon Poppy Seed Bread
zest 1 lemon
juice 1 lemon
1.5 tbs poppy seeds
1 C fresh blueberries (put in freezer for about 30 minutes before using)
2 C flour
1/4C applesauce
1/4C canola oil
1/2 C sugar
1/4 C soy milk
3/4 tsp baking soda
3/4 tsp nutmeg
1/2 tsp salt
2 tbs honey (can be omitted if you do not consider honey vegan, I know the jury is still out for some people)

Combine the oil, applesauce, sugar, soy milk, honey (if using), lemon juice and zest in a bowl. Mix to combine. Sift together the flour, baking soda, nutmeg, and salt, add the poppy seeds and mix to combine, add to the wet ingredients and incorporate. Fold in frozen blueberries. (Batter will be thick) Place into a greased loaf pan, sprinkle raw sugar on top.

Bake 375 for 45 minutes.

Rating = So Damn Good

Vegan Chocolate Ginger Hazelnut Banana Bread

First let me say this is the best banana bread I have ever made.

Second. I went to see Lewis Black last night at the Opera House, very funny. The show started about 15 minutes late, and there was a local comedian who opened up for Lewis. He was actually pretty funny. After his 30 minute act he let the audience know that there was going to be a 15 minute intermission, and then Lewis would come out to do his act.

As with every show or event you go to, intermission means, every woman in the whole building will now scramble to the bathroom, and the line will snake around the whole building for miles on end. I waited in this line, because I'd had a few glasses of wine, and thought it best to go to the bathroom so I wouldn't feel the need to go in the middle of the show.

I waited in the line for a while as it snaked through the hallway, other rooms, and then finally into the bathroom. When it was my turn and a stall opened up, I entered the stall only to realize that the door latch didn't work, therefore, if I wanted the door to stay closed while I went to the bathroom, I needed to extend my left hand (I wipe with my right) and manually push the door closed. This was not that big a problem, the problem was when I realized that I needed both hands to pull up my pants, and now needed to use my head to push the door closed while I shimmied up my pants and buttoned them. I just couldn't help but laugh at myself, arms working feverishly, legs doing the one two jog while I tried to hoist my pants up over my hips, all the while maintaining enough forehead contact with the door to keep it closed.

Good Times.

So the show was good, I'm a little tired today because I got home way past my normal bedtime, and when the alarm went off at 5:30 this morning it took all my willpower to drag my tired limbs out of bed and put on my running sneakers and head outside for my morning run. And it also doesn't hurt to mention that I was so tired that I was at work a good hour today before I noticed that I never zipped my fly up this morning. Peek-a-Boo, I see you. Smooth Move Jules!

So, onto the recipe. I got this recipe from a Vegan website that I've been reading recently called Yeah, That Vegan Shit I took her recipe and made some minor modifications. See below.

This is her recipe:
2 large or 3 small very ripe bananas (I used only 2 small and it still came out fine)
1/4 c. applesauce
1/4 c. canola oil
1/2 c. sugar
2 T. molasses
2 c. all-purpose flour
3/4 t. baking soda
1 t. ground cinnamon
1/4 t. ground nutmeg
1/2 t. salt

1/2 c. chocolat chips

DIRECTIONS

Preheat oven to 350F. Lightly grease a 9x5 loaf pan (or muffin tins)In a large mixing bowl, mash the bananas really well. Add sugar, applesauce, oil, and molasses, and whisk briskly to incorporate.Sift in the flour, baking soda, spices, salt. Use a wooden spoon to mix until the wet/dry ingredients are just combined. Fold in chocolate chips/nuts if using.Transfer batter to prepared pan and bake for 45-50 min. The top should be lightly browned and a knife inserted should be clean.

This is how I altered it.

Add

1/8 Cup chopped candied ginger

1/4 Cup chopped hazelnuts

1/2 Cup chocolate chips

Add a few more tablespoons applesauce

Rating = So God Damn Good

Tropical Granola

I wrote down the ingredients on a yellow slip of paper while I was making up this recipe. I have no friggin clue where that yellow slip of paper is now; most likely found it's way into the recycle bin and is floating around a recycling center somewhere. So I will try to remember everything that I put into it.

Here goes:

Tropical Granola
2 cups old-fashioned oats
1/4 cup flax seed
1/2 cup sunflower seeds
1/2 cup chopped almonds
1/4 cup chopped dried pineapple
1/4 cup chopped dried mango
1/3 cup dried banana chips (crushed)
1/8 cup chopped candied ginger
1/4 cup shredded coconut
2 Tbs water
2 Tbs. dark brown sugar
1/4 tsp. salt
1/4 tsp cinnamon
1/4 tsp ginger
1/2 tsp vanilla extract
1/4 cup maple syrup
3 Tbs. flavorless oil, such as vegetable or canola

Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix everything except nuts, dried fruit and coconut together in a bowl.

Bring syrup, oil, water and any flavorings and spices to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes.

Stir in dried fruit, nuts and coconut. Continue to bake until golden brown, about 15 minutes longer. Let cool.

Shove in your face by the handful.

Rating = So Damn Good

Earthy Crunchy ... Granola

It is appropriate that the morning after I made this granola, as I walked home from the gym at 6:30 in the morning, I was passed by a wild "freeking" turkey. I have never in my 10 years living in the city come a cross a wild turkey, never mind a wild turkey sauntering up my street, and then stopping dead in its tracks on a four lane street, causing all kinds of ruckus with the cars coming in either direction. In the City, there are a lot of people walking around at 6:30 in the morning, especially because I live down the street from the hospitals at Longwood, so a lot of people are walking to the hospital for the 7 o'clock shift change. All of us, stopped dead in our tracks and beheld the sheer randomness of having a wild turkey join our commutes, in the middle of the City no less. Chris was still at the gym when I left, and about 5 minutes after I got home he walked in and said "did you see the wild turkey", apparently the turkey had found his way to the sidewalk and was just meandering down the sidewalk when Chris left the gym. Very random this brush with nature. It reminds me of something cool that happened in VT this weekend. I decided to do a yoga class that I downloaded to my ipod at home instead of going to the Yoga Loft, and as I was coming into an upward dog position I looked out the sliding glass door and there were two beautiful deer in my back yard, and they stayed there for most of the class, which was about an hour and a half long. Very Cool.

There is a little restaurant in VT called the Easy Street Cafe, and they have the best granola ever, and I buy it there a lot. Every time I buy it I say to myself "I can make this, why do I keep buying it?" So this week I didn't buy it, I made it, and if I do say so myself, it's pretty damn good. I started with a recipe that was posted on USWeekend.com and then added to it with what I had in the cupboards. This is what came from it.

Earthy Crunchy Granola
2 cups old-fashioned oats
1/4 cup flax seed
1/8 cup sesame seeds
1/4 cup chopped hazelnuts
1/4 cup raisins
1/4 cup dried cranberries
1/3 cup dried banana chips (crushed)
2 Tbs. dark brown sugar
1/4 tsp. salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
1/4 cup maple syrup
3 Tbs. flavorless oil, such as vegetable or canola
1 Tbs water

Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix everything except nuts and dried fruit together in a bowl. Bring syrup, oil, water and any flavorings and spices to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in dried fruit and nuts. Continue to bake until golden brown, about 15 minutes longer. Let cool.

Rating = So Damn Good

Vegan Lemon Blueberry Scones

So, yesterday I had a panel discussion at the unGodly hour of 7:00 in the frigging morning. Why the hell in the name of all that is good and holy would you schedule your panel discussion 7 hours past midnight? I don't get it, why not 8:00, really, 8:00 is a very nice time to start your discussion. Anyway, this discussion started with a continental type breakfast networking thing before hand; you know bagels, pastries, fruit and teeny tiny little plates, and no tables, so if you want to eat, you are forced to stand with plate in hand, while you juggle your coffee in the other hand and now you don't have an extra hand jetting out of your chest with which to eat with so you just basically don't eat. Awesome people thanks for planning your discussion at 7:00 in the morning and making it completely impossible to eat a breakfast before hand.

I bring this up because at the end of the discussion at 9:00 I could have dropped dead from hunger, so I went to the breakfast buffet and picked up a piece of breakfast bread, I think it was lemon, that had been pre cut into half slices, so it was not a whole slice, it was a half a slice, and I was starving. As I placed the half slice on my napkin a man, whom I have never met in my life walked up beside me and asked "how many calories do you think are in there?" Are you fucking kidding me? If it were the summer and I was wearing slip on flats I may have just taken my free hand, (the one not holding the mega calorie laden half slice) slipped of my flat and hit him the the face with the dirty sole of my shoe. At what point did it become PC for a man to come up to a women he has never met and discuss her caloric intake? Are you socially fucking retarded asshole?

My point is, I'm a small person. I'm not fat, I'm not thin, I'm what I refer to as "sporty", athletic if you will. But I guarantee you if I was overweight or obese this fuckface would not have felt that he could speak to me about the amount of calories that I was about to put into my face. Why is is ok for people to comment on what an average weight person eats, especially when they wouldn't feel comfortable saying the same thing to an overweight person? I'm lost here. When did it become socially acceptable to make comments to a woman who is at a healthy weight about her weight, or why is it ok for someone to tell another person that they are too skinny, but telling someone that they are too fat is taboo. I just don't get it. Why the double standard?

So what was my response to this question? I looked right at him and said "I don't give a shit how many calories are in it, I'm hungry." and then shoved it in my face.

So, can you say RANT? Sorry folks, just rubbed me the wrong way.

These scones were my own recipe that I made up. They were good, not the best, but definitely good, tasty and obviously low fat.

Vegan Blueberry Lemon Scones

2 C flour

3/4 C oats

1/4 C brown sugar

1/4 C white sugar

1/2 tsp baking soda

2 tsp baking powder

salt

2 tbs lemon juice plus zest of one lemon

1/2 C soy milk

1 C frozen blueberries

3/4 tsp nutmeg

1 tsp vanilla extract

Preheat oven to 400.

Combine dry ingredients. Combine wet ingredients. Add wet to dry, mix until incorporated. Fold in blueberries. Drop onto greased cookie sheet (or slipat). Bake 25 minutes or until toothpick comes clean.

Rating = Damn Good

No Pic Vegan Oatmeal Scones

Honestly, there is no picture of these scones because we ate them, all, rather quickly. They were here, and then they were gone and I didn't get a picture. Sorry. But be assured, they were damn good people. One of the best vegan scone recipes I've tried yet.

There's a lot going on in the life of JB_CB right now, and it involves real estate. CB and I decided to buy a house, yes, a big honking house. This is weird for us becuase we've always lived in teeny tiny apartments or slightly bigger than teeny tiny condos in the City, so the whole, multiple bedrooms, backyards with grass, attic and basement for storage, is all foreign to us.

So we put our house on the market last week and to say that it's been freaking crazy is to put it mildly, we've already had 3 second showings, 12 couples came to the first open house and we've already gotten an offer (which we declined, but that's ok, more will come). What's crazy is that CB and I haven't exactly found a house to move into yet, we've just picked the town and the most desireable streets in that town, so now, we're crapping our pants just a little bit now that it looks like our condo is going to sell much quicker than we anticipated, and we could possibly not have found a house yet, hence being homeless. Maybe I should pimp out my cooking and baking skills...will feed you for room and board? Huh? Anyway, the whole having the condo on the market is not the ideal situation for a food blogger becuase unfortunately the house has to be in "show condition" at all times, which means I can't make a mess in the kitchen and just leave it there, so for a little while, the food posts will be scarce, but I promise, when I have that big honkin suburban chefs kitchen the posts will be fan-fucking-tastic.

Vegan Oatmeal Scone About.com Vegetarian Cooking
1/2 cup vegan margarine or Crisco (I used 1/4 cup soy butter, 1/4 cup applesauce)
1 1/4 cups whole wheat pastry flour
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup old fashioned rolled oats
1/3 cup raisins, optional
1/3 cup vanilla or plain soy milk

Preheat oven to 375F.

Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.

Add soy milk and mix gently until a soft dough begins to cling together.

Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.

Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.

Makes 8 scones.

Rating = So Damn Good

Pumpkin Scones with Pecans and Dark Cholocate Chips

This is another recipe that lasted mere nano seconds in my house. The pecans offered a great crunch and the dark chocolate melted all ooey gooey when I cut the scones in half and toasted in the toaster oven, such a great breakfast when served with cottage cheese or applesauce on the side. I did make these before I went away to Mexico, and at that point said F-IT. I'm eating good in the neighborhood; bikini be damned. I altered this recipe from this one on the Joy of Baking website, so it was a bit healthier than the original.

Pumpkin Scones with Toasted Pecans and Dark Chocolate
2 cups all purpose flour
1/3 cup light sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces
1/4 c applesauce
1/4 cup dark chocolate pieces (I used 65% cacao)
1/4 cup toasted and chopped pecans
1/3 - 1/2 cup vanilla soy milk
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired. (I didn't)

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 8 scones.

Rating = So Gad Damn Good (when toasty warm)

Gingerbread Scones

These lasted about 2.5 minutes in my house the day I made them. We just continued to eat them until they were all gone. Did I mention I need to get into a bikini next month for vacation? It's not going to be a pretty sight. Maybe I can buy one of those wraps that people wear around their waists when they go to the beach, but I'll just buy a really big one and hike it up to my neck so it covers my whole body. That should do the trick. Did I mention that this vacation is also all-inclusive, or as I like to call it, Bring on the moo moo, Jules is heading back to the buffet again, why yes, I'll have another frozen drink, I'm sure there are no calories in that, why don't my pants button food plan. It's gonna get ugly. Real ugly. I should be all set for fat pants by Thanksgiving, just put some ropes on my ankles and wrists and put me in the Macy's day parade. Anyway, the recipe is adapted from this Joy of Baking recipe.

1 3/4 cups (245 grams) all purpose flour
3/4 cup (60 grams) old fashioned rolled oats
1/3 cup (72 grams) light brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (113 grams) cold unsalted butter, cut into pieces (I used 1/4C butter and 1/4C applesauce)
Zest of 1 lemon (optional)
1/3 cup (35 grams) dried cranberries or cherries (optional)
1/2 cup (120 ml) buttermilk (I used soymilk)
2 1/2 tablespoons unsulphured molasses
1 teaspoon pure vanilla extract


Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the lemon zest and dried cranberries, if using. In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Rating = So Damn Good