Saturday, February 23, 2013

Blankets & Blueberries

The snow is covering the ground like thick, fluffy blankets. I sit watching it breezily dust my windowsill, curled up with a mug of tea. The fireplace’s heat licks my frosty skin and I allow myself to sink into the smells coming from the kitchen. The wait for homemade baked bread is worth it, and I try to remain patient. Finally my buzzer goes off and I sprint to remove the doughy, pillow top loaf from its warm bed. Blueberry oozes out gently from the crust. I will be lucky if it tastes half as good as it looks. 

I am one very lucky girl. It tasted as beautifully as it looked. Enjoy dear readers.

Blueberry Breakfast Bread

  • 1 1/2 cups fresh blueberries
  • 1 bag gluten free bread mix (I used Bob Mills)
  • 1 yeast packet
  • 1 3/4 warm almond milk
  • 4 tablespoons butter, melted
  • 1/4 cup apple sauce
  • 1 large egg, 3 egg whites

Preheat your oven to 375 degrees F.

In a small bowl mix yeast and warm almond milk. Let stand for about 5-7 minutes until it begins to bubble.

In a mixing bowl add your flour bread mix, butter, apple sauce, yeast and almond milk mixture, and eggs. Mix on medium speed for 3-5 minutes. 

Gently fold in the blueberries and pour dough into a 9x5 bread pan. Cover with foil and multiple towels and place somewhere warm (about 80 degrees F). Let dough rise for 30-40 minutes. With a wet spatula smooth the surface.

Bake for one hour in the oven. Remove and let cool for 10 minutes on a wire rack.


Thursday, February 21, 2013

Dutch Oven

I’ve never met a potato I didn’t like. Well, I take that back...I wasn’t the most cordial to that one that hid itself in my pantry and grew itself a garden. But other than that one, potatoes and I are buds. I will never turn down a good french fry, adore making homemade mashed potatoes (if you ever have aggression and need a release I can help you with that recipe), and will scarf a baked potato loaded with salsa and sea salt, skin and all, in seconds. Not my most attractive moments I concede so just be polite and look away. And don’t judge. 

I have been hooked on these precious baby dutch potatoes. They are incredible for mashed potatoes and roast up perfectly. I don’t think you could honestly mess up these little guys. A little olive oil, a little salt, a little pepper, and you have perfection. Don’t feel bad if they barely make it off the pan and onto your plate before pit stopping on your palate. You may have to look away when I make and scarf these too I guess. 

Fine Herb Rubbed & Roasted Potatoes
I decided to dowse my little dutch friends in lots of fine herbs, salt, pepper, and olive oil and roast them until the skin puckered and crisped ever so slightly. They take no time to prep, but some time in the oven so make sure you prepare for that. All good things are worth the wait though right?

  • 1 lb baby dutch yellow potatoes
  • 3-4 tbs Fine Herbs (I used Williams Sonoma’s blend but you can find it in your spice section)
  • 1 tbs Salt
  • 1 tbs Pepper
  • Extra Virgin Olive Oil

Preheat your oven to 350 degrees F.

Rinse the potatoes and place in a large mixing bowl. Add enough olive oil to coat and toss until all evenly covered. Add in your spices and toss. 

Bake at 350F for 40-45 minutes. They are ready when you insert a fork and feel they are very tender.

Let cool, if you can, and chow away! Don’t worry I won’t judge if you shove them into your mouth at godspeed, I will in fact be supportive. Us “scarfers” must stick together after all. 

Sunday, February 17, 2013

Eggcelent Avocado

I am a pinterest addict. I wish I could jump in and live in my boards. I pin projects, crafts, and food all in hopes to actually make and cook them one day. And I finally did. 

I adore breakfast food. I could eat it any time of the day. I am always down for an over easy egg and some toast. I decided that my love affair would push me to make a recipe from pinterest. I would at last cross the line from a pinner to a doer! As I opened my foodie board one picture popped out... a perfectly ripe avocado cupping a baked egg. And I had both on hand. 

I couldn’t believe I had never thought to do this before. It was so simple, so delicious, and super healthy! As an avocado junkie I know this will be repeated for breakfast, lunch, and dinner meals for me. 

Baked Avocado Eggs
This recipe is super filling, easy, and quick. The meaty avocado melts into a creamy delight and the eggs texture couples with it perfectly. Be careful to let the egg overflow out of the dug out spot as it will burn in the pan. Recipe serves one to two people. I took it down solo.

  • 1 avocado, halved and pitted
  • 2 medium organic eggs
  • salt and pepper

Preheat your oven to 425 degrees F.

Scoop out a small space in the middle of the avocado large enough to fit the egg. Place avocado halves in a shallow baking dish. Break an egg into the scopped out area in both halves. Sprinkle with salt and pepper. 

Bake for 15-20 minutes, depending on how you like your eggs. I like mine runnier so I backed for 15 minutes. Remove and enjoy! I made them again today and enjoyed them topped with fresh salsa. Addicted.