butterscotchblastoff

Kick start your day with a good breakfast

Kicking off the Leftover Season

Thanksgiving deserves its own moment and attention, and Chuck and I did it up big this year: 23-pound turkey with all the trimmings. Now… onto the leftovers!

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The breakfast of champions.

Martina McBride’s bacon-cheddar biscuits with Chuck’s homemade cranberry sauce! I need to be more generous with the cheddar next time; there’s plenty of bacon!

Martina

Oxmoore House $30 hardcover October 2018

Martina’s new cookbook is as pretty and warm as her gorgeous voice.

Martha Stewart’s cheddar-sage biscuit has been my go-to biscuit for a long time—long enough to need a rest, but so delicious nobody wants me to stray too far. Martina’s Cheddar Biscuits With Bacon do the trick. ‘The original recipe didn’t call for bacon,’ she says. ‘(That was my idea. You’re welcome!)’ Thank you, Martina, for your magical music and your culinary magic!

Cheddar Biscuits With Bacon

Serves 6         Hands On 30 Minutes          Total 45 Minutes

2 ½ cups all-purpose flour

¼ cup sugar

1 tablespoon baking powder

1 teaspoon kosher salt

6 tablespoons unsalted cold butter, cubed

1 cup shredded sharp Cheddar cheese

6 pieces smoked bacon, cooked and chopped

1 cup buttermilk

1 large egg, beaten

  1. Preheat oven to 450˚
  2. Line a baking sheet with parchment paper or lightly coat with vegetable oil.
  3. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut in the butter with a pastry blender, or use two knives, until butter is the size of peas; stir in the cheese and bacon.
  4. Combine the buttermilk and egg in a small bowl. Add to the flour mixture just until incorporated. Turn the dough out onto a lightly flour surface, and pat or roll dough into ¾-inch thickness; cut with a 3-inch round cutter, and place on the prepared baking sheet.
  5. Bake for 12 to 14 minutes or until golden brown.

If you’re in a rush, these work great as drop biscuits. Using an ice cream scoop or ¼-cup measuring cup, drop the batter on the prepared pan.—(c) 2018 Martina McBride

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Sweet Potatoes for Breakfast?!

Hell, yeah! Darshana Thacker, the author of Forks Over Knives Flavor!, convinced me with her Sweet Potato Cornmeal Pancakes.

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Obviously those are squashes, not sweet potatoes, but are they photogenic, or what?! 

Redolent of cinnamon and allspice, sweetened by applesauce, crunchy with cornmeal… these are going to set you up for a productive morning. The recipe below made 10 pancakes, so I froze some. This morning, I heated up a couple and, instead of maple syrup and blueberries, I spread a little creamy peanut butter on one and strawberry jam on the other… even better!

One caution: unless you’ve got a big griddle or pan, this doesn’t go quickly. Oh, how I wish I had a fancy stove top with a griddle built in, but I made these two-by-two in a small frying pan and that’s a rather tedious exercise. That’s why making extra to freeze is great; re-heating takes no time at all and, boom!, you’re off to the races!

“These delicious, satisfying pancakes…have the same spices that you find in all-American pumpkin pie; in fact, you can substitute pumpkin purée for the puréed sweet potatoes….

Makes 6 to 8 pancakes                                                                       Ready in 30 minutes

¾ cup cornmeal (or whole wheat flour)

¾ cup oat flour (or whole wheat flour)

2 TBSP cashew flour (or almond flour)

2 tsp baking powder

½ tsp ground cinnamon

¼ tsp ground allspice

¼ tsp sea salt

1 (15-ounce) can sweet potato purée (about 1 ½ cups)

1 cup unsweetened, unflavored plant milk (or water)

½ cup applesauce

Pure maple syrup

Blueberries or sliced bananas, for serving

  1. Combine the cornmeal, oat flour, cashew flour, baking powder, cinnamon, allspice, and salt in a large bowl. Whisk together to distribute the ingredients.
  2. Whisk the sweet potato, milk, and applesauce together in a medium bowl. Add to the bowl with dry ingredients until no flour is visible.
  3. Heat a non-stick sauté pan or non-stick griddle over medium-low heat for 3 minutes, until it’s hot. Use a 1/3-cup measuring cup to scoop the batter and pour it onto the sauté pan or griddle. Cook for about 2 ½ minutes, until the tops of the pancakes appear dry. Use a spatula to gently lift and flip the pancakes. Cook for another 2 ½ minutes, and remove to a warmed serving plate. Repeat with the remaining batter.
  4. Serve the pancakes hot, with the maple syrup and fruit.”–from Forks Over Knives Flavor! Copyright (c) 2018 by Forks Over Knives LLC
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Harper Wave October 2018 $29.99 hardcover

 

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Heads up!

7 Sundays

Howard Books; $26 hardcover

On December 4, Alec Penix’s Seven Sundays: A Faith, Fitness and Food Plan for Lasting Spiritual and Physical Change hits bookstore shelves. I’m giving it a test drive and it is terrific!

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Alec Penix, celebrity trainer 

I’m on Day 11 of 43, so Alec and I are still in the honeymoon period (and I’ve already demurred a lot on the exercise part, though the Worship Walks are no problem for this long-time New Yorker who can do a mile in less than 20 minutes).

Every day, he and his co-author Myatt Murphy ask the reader to work on Alec’s Pillars of Promise, to “concede,” “honor,” “offer,” “sleep,” and “exercise.” That stands for CHOSEN. You do have to surrender to God in this program, but as I transition from my lifelong–so far–Catholic faith to Presbyterianism, I’m happy to think more about that relationship.

There are no recipes in this book, though there is a lot on nutrition and a whole process by which you toss out the processed junk foods in your diet and slowly but surely substitute them with whole foods.

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Wholly delicious! 

This recipe from Reader’s Digest’s Foods That Harm Foods That Heal certainly fits into the Seven Sundays plan! Bake. Share. Repeat! 

Carrot Ginger Yogurt Muffins

Makes 12

Prep Time: 10 minutes

Cook Time: 25 minutes plus cooling

Healing Foods: flour, ginger, chia, oats, carrots, apples, yogurt

Ailments It Heals: arthritis, blood pressure, hives, interstitial cystitis

1 cup whole wheat flour

1 tsp ground ginger

1 ½ tsp baking soda

½ cup brown sugar

¼ cup chia seeds or flaxseed

½ cup rolled oats, plus extra to sprinkle

2 packed cups finely grated carrots (2 medium carrots)

1 packed cup grated apple (1 medium apple)

1 egg

½ cup low-fat plain yogurt

½ tsp vanilla extract

  1. Preheat oven to 350˚ Coat 12 standard-size muffin cups with cooking spray or insert paper liners.
  2. In large bowl, sift flour, ginger and baking soda. Add sugar, chia seeds, and oats. Mix to combine, then mix in carrots and apples. Make a well in center of mixture.
  3. In small bowl, whisk together egg and yogurt. Stir in vanilla. Add to well in large bowl and stir together until mixture is just combined (do not overstir).
  4. Spoon evenly into muffin tin. Sprinkle each with extra oats.
  5. Cook for 20 to 25 minutes, or until golden brown on top and a wooden pick inserted in center comes out clean. Cool in tin for 10 minutes, then transfer to wire rack.

Per muffin: 118 calories, 4 g protein, 22 g carbohydrates, 3g  fiber, 2 g fat, 0 g saturated fat, 16 mg cholesterol, 186 mg sodium

From the book FOODS THAT HARM FOODS THAT HEAL, reprinted with permission by Trusted Media Brands, Inc., Copyright © 2018. All rights reserved.

I’m sharing this recipe with my friends in the New York Walkers Club, a group of about 50 men and women of all ages who race-walk under the direction of an inspiring, funny, friendly, dedicated professional athlete named Lon Wilson:

“Baking is what I do on weekend mornings when I’m not race-walking around Central Park. It took me years to learn the patience successful baking requires, but now that I’m better than I was (I’m always impatient to taste the results)… Wow! What a contemplative, sensual experience it is. Using whole foods, enjoying how the kitchen smells as they come together In the oven, and best of all sharing the treats with friends and family make baking a healthy way to spend quality time.”

 

 

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