Friday, November 9, 2018

Marbled Maple-Butter Cornbread

Maple-Butter Swirl

1/2 c. pure maple syrup
1/2 stick (4 T.) unsalted butter, melted
2 T. dark brown sugar
3/4 t. kosher salt
1/2 c. all-purpose flour

Cornbread

1-1/4 c. all-purpose flour
1-1/4 c. stone-ground cornmeal (not coarse)
1 T. baking powder
1 T. sugar
1 t. kosher salt
1/2 t. baking soda
3 large eggs
1-1/2 c. buttermilk
2 T. unsalted butter, melted, plus more for dish
1 T. pure maple syrup

Preheat oven to 400 degrees. Lightly coat an 8"-square baking dish with butter.

Make the swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.

Make the cornbread: Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separatel large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated.

Transfer batter to prepared dish and smooth the top. Dollop swirl all over the top of the batter and with the tip of a knife (not to deepyly) swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool for at least 10 minutes before serving.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 115.  

Make-Ahead Holiday Salad

1 c. hazelnuts
1/4 c. white balsamic vinegar or white wine vinegar
2 T. honey
1-1/4 t. kosher salt
1 t. Dijon mustard
1/4 t. freshly ground black pepper
1/2 c. olive oil
1 large bunch red kale, ribs removed, torn into bite-size pieces (about 10 c.)
1 lb. Brussels sprouts, trimmed and shredded in a food processor (about 6 c.)
1 c. pomegranate seeds
2 c. butter-and-herb croutons

Preheat oven to  350 degrees. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8-12 minutes. Let cool. Rub hazelnuts with fingers to loosen skins; discard skins (some will stick, which is okay). Transfer hazelnuts to a cutting board and roughly chop them; set aside.

Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil.

Toss kale and Brussels sprouts with 1/4 c. dressing in a large bowl. Using your hands, massage dressing into kale mixture until leaves are slightly softened and shiny, about 2 minutes. Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight.

Add croutons and toasted hazelnuts just before serving, and toss to combine.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 113.

Spaghetti Salad with Avocado & Basil

1/2 c. plain whole-milk Greek yogurt
1/2 c. water
1/2 c. fresh basil leaves
1/4 c. apple cider vinegar
3/4 t. kosher salt
1/2 t. black pepper
flesh of 2 ripe avocados
5 c. cold cooked spaghetti (8 oz. uncooked)
1 c. cherry tomatoes, halved
1/3 c. chopped toasted almonds
Extra basil to taste

Blend yogurt, water, 1/2 c. basil leaves, vinegar, salt, pepper, and avocados in a blender until smooth. Toss with spaghetti. Add tomatoes and almonds and gently toss again. Add extra basil if desired.

Adapted from Real Simple magazine, Nov. 2018, p. 38. 

Friday, November 2, 2018

Smart Shortcuts

Nutty Piecrust

Powdered sugar
Refrigerated pie crust
1/3 c. toasted, finely chopped pecans

Dust work surface with powdered sugar. Unroll pie crust onto work surface atop powdered sugar. Sprinkle evenly with pecans. Gently roll over dough with a rolling pin, pressing in pecans. Place in a pie plate and proceed with your recipe.

Casserole Topping

2 c. dry herb-seasoned stuffing mix
1/4 c. unsalted butter

Process stuffing mix in a food processor until coarsely ground. Combine with butter. Use as a topping for green bean casserole or scalloped potatoes.

Adapted from Southern Living magazine, Nov. 2018, p. 126.

Saturday, October 27, 2018

Apple Nut Quinoa Salad

1 c. uncooked quinoa
2 c. water or apple juice
1/4 c. lemon juice
2 T. honey, Bragg's amino acids, or white wine vinegar
3 T. olive oil
3/4 t. sea salt
1 c. apples, chopped (Granny Smith, Gala, Fuji, or Golden Delicious)
1/3 c. raisins, regular or golden
1/2 c. almonds or pecans
3/4 c. celery, chopped fine
1/3 c. parsley
1/3 c. green onion
1/2 t. cinnamon

Cook quinoa with water or apple juice by bringing to a boil. Stir, cover, and turn down to medium heat. Cook 15-20 minutes. Set aside and cool.

Mix lemon juice, honey, vinegar or aminos with oil and sea salt.

Add apples, raisins, nuts, celery, parsley, green onion, and cinnamon to lemon juice mixture and blend well. Add quinoa and mix very well. Serve room temperature or chilled.

Serves 8.

Adapted from Eat Conscious and Be Merry!, p. 107.