The Easiest Banana Berry Muffins

  
As you may know, I love food. But as any of my friends will tell you, I love whipping up something delicious on the fly. Scruptious food does not need to suck your time nor does it need to be unhealthy. I stumbled upon this muffin recipe when I was a vegan (it shockingly has no butter, milk or eggs). It was such a simple and unusual recipe, I didn't believe it could actually produce muffins, let alone ones that tasted good. I can't tell you how mistaken I was! These muffins have become a staple in my baking. Primarily because they're absolutely delicious and secondly because they are so easy AND so healthy. They have no added sugar, no butter, and are gluten free? Take the leap of faith like I did and you will not be disappointed.

Banana Berry Muffins 

2 Cups banana
1Tablespoon Cinnamon
1 Tablespoon Baking Powder
1/4 to 1/2 Cup oil (Canola or Olive Oil)
3 Cups Rolled Oats
1 to 1 1/2 Cup Berries (raspberries, blueberries, blackberries, a combination or dried fruit)
*Optional 1/2 Cup Nuts (Walnuts, Pecans, Macadamia)

Preheat the oven to 350 Degrees. Thoroughly mix all the wet ingredients with the powders (Banana, Oil, Cinnamon, Baking Powder). Then mix in Rolled Oats till fully covered in mixture. Then mix in berries and optional nuts. Put in greased baking tin up to rim.  Bake 350 for approximately 25 minutes. Remove from tray and enjoy!

Roasted Vegetable Soup

As I mentioned in my last post, it's that time of year again. Time for Fall, Winter and all the soulful flavors that accompany them. I'd argue that the most distinct dish of these colder seasons is soup.  It is hearty, delicious and capable of warming our mind, body and soul. Aside from the odd summer soups like gazpacho, soup lays claim to these colder days and serves as a companion as we are cozied up inside.

That said, making a good soup can be much less comforting. My previous attempts always seemed to come up short handed... They were edible but lack the "oh my, yum" factor. This soup is relatively easy to make and the roasting of the vegetables beforehand guarantees a soup exploding in flavor rather than one that tastes like store bought vegetable broth (not so "yum"). 

As promised, I will give you a few health factoids about soup... Did you know that people drink less water when it is cold? Furthermore, people are much more likely to drink dehydrating beverages like tea, coffee and alcohol. This means that sneaking in extra hydration is incredibly important. As long as soup doesn't have a ton of salt and has a decent amount of veggies, it is incredibly hydrating. Hydration helps with all bodily functions, increases energy levels, helps brain clarity and clears up skin. If a soup has vegetables, it is safe to assume it is also a great source of vitamins, antioxidants and fiber. Vitamins are essential to good health. Importantly, dietary fiber helps regulate blood cholesterol and blood sugar and aid in weight loss.

  Roasted Vegetable Soup w/ or w/o Chicken

                          6 Beefsteak Tomatoes, Halved
                          2 Carrots, 1/2inch Slices
                          1 Small Zucchini, 1/2inch Slices
                          1 Onion, Diced
                          1 Bell Pepper Chopped
                          1 Yam, 1/2inch Slices
                          2 Leeks, Diced
                          1 teaspoon dried thyme
                          4-5 Garlic Cloves
                          2 Tablespoons Olive Oil
                          4 Cups Vegetable or Chicken Broth
                          1 Small Bunch Kale, Chopped
                           Salt, pepper and chili flakes to taste
                           Optional:  * 4-8 ounces of Chicken, Cooked and Diced 
                                              * 1 cup Mushrooms, Chopped

Preheat the oven to 425 Degrees. Place the tomatoes, carrots, onion, bell pepper, yam, leeks, mushrooms*, thyme, and garlic on a large roasting pan. Drizzle with the olive oil and season with salt and pepper. Roast until tender, stirring occasionally (every 20 minutes for 45 to 60 minutes). Transfer vegetables to a large pot on the stove. Add the vegetable/chicken broth, kale, and chicken*, bring to a boil then simmer for 10 to 20 minutes. Remove from heat. Put half the soup in another container and puree the halve still in the soup container with a hand blender or food processor*. Remix the two parts back together.Serve hot, in bowls with crumbled goat cheese, shaved parmesean, fresh basil, and/or pesto. 


Notes: It is not necessary to puree half the soup. The benefit of blending/pureeing is that it creates a "creamy"  consistency without adding any cream or dairy. Another option is pureeing the entire soup which will make a health yet creamy pureed soup. 

Barbeque Pineapple & Mint

Sound a little strange? This is possibly the strangest and most interesting dessert I've ever made. Alex and I found in next to a recipe for Wasabi Salmon (which we also made) in the March edition of Bon Appetit magazine. My mom collects these magazines by the dozens. While they're beautiful, I rarely resurrect their glossy pages in my own kitchen. This recipe stood out- for one it involved a barbeque (thank god it is finally barbeque season) and it had unusual flavors like honey, mint and pistachio. I'm pretty creative but I would never think to combine these flavors.

Thanks to Bon Appetit we did and this dessert came out absolutely amazing! We even added our own flare by tossing in some dried cranberries. The deliciousness of each flavor enticed us back for "Oh just a little more mint" and "Just one more dollup of yogurt." Needless to say there weren't many left overs for the dessert that was meant to feed 4.

Barbequed Pineapple with Mint, Pistachios and Cranberry 
                      1 medium ripe pineapple
                      1/2 cup dark brown sugar
                      1/2 cup orange juice
                      3 Tablespoons honey
                      1/4 cup creme fraiche, yogurt or ice cream
                      1/2 cup unsalted pistachios coarsely chopped
                      1 package dices mint leaves
                      1/2 cup dried cranberries

Peel, core and cut the pineapple into wedges (as shown in top picture). Stir the brown sugar, orange juice and honey together in a bowl until they dissolve together.  Coat the pineapple in mixture and let marinate for 10 minutes. Place the pineapple on barbeque and brown on each side, flipping often until tender and the sugar caramelized. Let the pineapple cool slightly then plate 2 to 4 wedges with a dollop (or two) of the creme fraiche/yogurt/ice cream. Garnish with a scatter of pistachios, cranberries and mint leaves. Enjoy!

Variation: If you don't have a barbeque or are not in a barbeque mood, you can BAKE the pineapple. Simply heat the oven to 450 degrees, line a large rimmed baking sheet with parchment paper and proceed with all the directions on top. Roast the pineapple in the oven for 15 minutes. Turn, brush with marinade and rest again until tender and caramelized (another 8 minutes or so).  Garnish and enjoy!

Roasted Red Pepper Soup with Smoked Paprika and Chimichurri Sauce

Even though there is still snow on the ground where I live, I have convinced myself that summer is right around the corner. Meaning that the upcoming weeks mark my last chance to cook up those winter/spring dishes I've been thinking about making for months. The most time sensitive of these things is soup. So.... I decided to spice things up (literally) and put a spin on my favorite: Red Pepper and Tomato. I love anything with the warmth, acidity and colors of these two vegetables. But I get bored easily and if I prepare something the usual way, I always catch myself comparing what I made to the best I've had (which can leave me less than happy).  It is my promise to you that you will do neither of these things nor will you get bored with the pureed soup (which I'm also tend to do). This is because the sweet and smoked flavor of paprika will heat your palate in ways that few North American dishes do. You will then be cooled and refreshed with the Crème fraîche (sour cream or yogurt) and the Cilantro Chimichurri.  This is one of the most unique dishes I've ever made so bon appetit!

Roasted Red Pepper Soup with Smoked Paprika

                    3 red bell peppers (1 1/2 lb. total) stemmed, seeded, and halved
                    3 tablespoons olive oil 
                    1 onion peeled and chopped 
                    2 cloves garlic minced
                    1 can (28 oz) whole or diced canned tomatoes
                    1 tablespoon paprika such as *Pimentón de La Vera
                    1/4 cup balsamic vinegar OR 2 Tbsp lemon juice
                    Salt and pepper
                    Topping: Crème fraîche, sour cream or plain yogurt AND Chimichiri (see below)

1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4 to 5 inches from heat until the skins are black and blistered, about 8 minutes. Let cool, uncovered, 10 to 15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3- to 4-quart pan over medium heat, add the olive oil and the onion; stir often until onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1 to 2 minutes. Add the roasted peppers and tomatoes, along with their juices, and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender, food processor,  or with a heavy duty hand mixer, purée the soup in small batches until smooth. Return purée to the pan and stir in balsamic vinegar or lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste. Ladle into cups or bowls and garnish with a dollop of crème fraîche and Chimichurri

* Pimentón de La Vera is a Spanish paprika that adds a smoky, sweet intensity, but Hungarian or regular paprika work too.

My mother introduced me to Chimichurri this summer when she brought it home from a local farmer's market. I think of the Argentinian meat condiment as a glorified cilantro pesto- it is bright, fresh, and tart with the slightest touch of heat. This "sauce" is so delicious I could (and have) eaten it by itself. It can be used on top of meat, soups, salads or a tasty addition to bread and crackers. 

Chimichurri

                     1 cup fresh flat-leaf parsley leaves

                     2 cups fresh cilantro leaves

                     2 garlic gloves or 1 tsp minced garlic

                     1/2 to 1 teaspoon grated lime grind

                     2 Tbsp fresh lime juice 

                     2 to 4 Tbsp extra virgin olive oil 

                     1/4 tsp salt

                     1/4 tsp dried crushed red pepper

1) Combine parsley, cilantro and garlic in food processor and process until finely chopped. 

2) Add lime rind and the remaining ingredients. Process until ingredients are finely chopped and well combined.  3) Scrap sides and mix in with remainder by hand. Taste and fine tune (add more oil, lime juice etc to taste). Enjoy!

*For the best flavor use the freshest herbs available and try to stick to mostly the leaves. 

Cinnamon Rolls!

Anyone of my good friends can tell you, I love anything with cinnamon. What can I say? There is something so comforting about even the smell of something cinnamon in the oven. This is a huge reason why I make batch after batch of cinnamon rolls in the fall, winter and spring- they are delicious AND make the entire house smell amazing. When I'm feeling lazy, I disappoint foodies everywhere by simply buying Pillsbury pre-made cinnamon rolls BUT on days when I've got more time or energy I make the recipe below. Add delicious things like pecans or dried fruit to put a little flair of your own. 

Cinnamon Rolls

        Dough                                                          

                                   1 Cup Milk 
                                   1/2 cup butter
                                   1/2 cup brown sugar
                                   1 tablespoon vanilla
                                   1 teaspoon salt
                                   5 cups flour
                                   1 package instant yeast                                     
                                   4 eggs

        Filling

                                  1/2 cup butter, room temperature
                                  1 cup brown sugar                                                                                                         2 Tablespoons Cinnamon

        Glaze

                                1 tablespoon vanilla
                                 4 tablespoons cream    
                                 1 cup powdered sugar

Mix all the dough ingredients together in a medium bowl and set aside. Do the same for all the filling ingredients (DO NOT combine these two collections of ingredients). The glaze will be made at the end and drizzled over the rolls. 

1) In a small pot gently warm the milk along with 1/2 cup butter, 1/2 cup of brown sugar, the vanilla and the salt. Don’t bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.  2) Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.   3) Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.  4) Meanwhile preheat your oven to 350 F. When the dough is ready, bake for 30 to 35 minutes.  5) When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!

Sesame Crusted Seared Ahi Tuna with Soba Noodles

From growing up in Hawaii, I have a very deep love for all kinds of sashimi (raw sushi fish usually salmon and tuna). I often dream about making it at home and if I wasn't scared to death of making myself ill from eating raw fish, I would probably make this dream a reality almost EVERY DAY. Because I don't trust myself or the likes of raw fish that has been sitting on grocery store selves for questionable periods of time... I thought that the ultimate compromise might be in searing the fish. This way our bacterial friends die and we get to get to enjoy the butter delights of sashimi like fish. Sounds like a great compromise to me!


For Sesame Crusted Ahi Tuna:

                   2 Ahi Steaks cut 1 inch wide by about 3/4″ thick
                   2-3 Tablespoon of olive oil
                   2-3 Tablespoon of white sesame seeds*
                   2-3 Tablespoon of black sesame seeds*
                   1 teaspoon of kosher salt
                   1/4 teaspoon freshly ground black pepper
                   1/8 tsp red chilli flakes (optional)
                                 *You can use all  black or all white sesame seeds

Remove the Ahi from the refrigerator about 20-30 minutes before you intend to cook it. Using your hands, rub the outside of the Ahi with the olive oil to coat it evenly on all sides. Mix the seeds, salt and optional red chili flakes in a small mixing bowl. Toss in the olive-oil coated Ahi and to coat it evenly with the seed mixture. Heat a saute pan over high heat (See #2 below) until it is very hot. Add the Ahi. Sear for 1 minute and 30 seconds per side. Remove the Ahi and slice thinly to serve.

Shitake Mushroom Soba Noodles: 

                 1 lb shitake mushrooms, stemmed and chopped
                 2 tablespoons toasted sesame oil
                 1 tablespoon mirin (japanese cooking wine)
                 1 tablespoon soy sauce
                 1 lb buckwheat soba noodles
                 1 tablespoon gingeroot, minced
                 1 large carrot, diced
                 1/2 lb sugar snap peas, sliced
                 2 tablespoons sesame seeds

Put a medium pot of water to boil. Combine the sesame oil, mirin, and soy sauce with a whisk in a bowl. Lightly oil a pan on medium eat and saute mushrooms till browned on all sides. While the shiitakes are grilling, place the soba noodles in the boiling water and simmer for about 8 minutes. Drain and rinse the noodles and put them to the side. In a wok or skillet over medium-high heat, add a small amount of sesame oil. Add the ginger and saute. When the ginger releases its fragrance, add the carrots and cook for about one minute. Add the sliced snap peas and incorporate with the ginger and carrots. Once the peas are warmed through, remove from the heat and reserve warm. Add the soba noodles to the sauteed vegetables. Add a dash of extra soy sauce, if desired, and mix to thoroughly combine. Garnish with seared tuna and green onions sliced in long, thin, narrow strips. Enjoy!

Lemongrass Salmon with Bok Choy Stir Fry

Throwing a good dinner party is one of my favorite past times. As lovely as being a host can be, I also appreciate the evenings when I get to be a guest. Aside from the relaxing conversation and leisure this type of situation provides, it expands my culinary mind and enlightens me to flavor combinations I would not otherwise come up with. A few weeks ago a wonderful new group of friends cooked up the most amazing halibut I have ever had. Their secret? Lemongrass. They added lemongrass and cilantro with a bit of sweetness to a buttery rich fish and vola! Clearly something worth reenacting, so I dreamed up a dish with a similar flair- Lemongrass Salmon with shrimp poppers.

 

Lemongrass Salmon

                      2 Salmon fillets

                      1 1/2 tablespoons chopped lemongrass

                      1 1/2 teaspoons packed light brown sugar

                      1/4 teaspoon salt

                      2 tablespoons chopped shallot

                      1 1/2 teaspoons fish sauce

                      2 Tablespoons oil
                      1 lemon
                      3 Tablespoons butter
                      1 bunch chopped fresh cilantro
                    *6 raw shrimp cut into cubes

Preheat the oven to 350 degrees. Run your finger along the flesh side of the salmon filets to check for any bones. Remove them with tweezers. Set aside.  In an electric food processor, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce,  and oil. Run the machine, pausing to scrape down the sides, to arrive at a coarse paste. Taste it and adjust the flavors to create a heady paste that’s a little saltier than you’re comfortable with. You can also "water it down a little" with a bit of water and/or oil. Which I recommend.  Rub a baking pan with oil. Place the salmon in the tray (as well as the chopped shrimp if you choose to add them), skin down and evenly spread the marinade over the top of the fish. Squeeze the juice of one lemon over the mixture, as well as a bit of fresh cilantro.  *Optionally also poor 3 tablespoons of melted butter over top. Bake uncovered til the salmon is no longer deep pink on the inside (approximately 25 minutes).

 

 
Bok Choy Stir Fry 
                     1 onion chopped
                     2 carrots chopped
                     1 container bamboo shoots
                     1 container water chestnuts
                     1 red bell pepper chopped
                     1 bunch brocolini (or broccoli)
                     4 heads Bok Choy
                     3-4 shitake mushrooms*

       Sauce:
                    2 Tablespoons oyster sauce
                    2 Tablespoons soy sauce
                    2 Tablespoons fish sauce (or 1 Tbs soysauce and 1Tbs sugar)
                    2 Tablespoons sweet Thai chili sauce
                    2 Tablespoons brown sugar
                   2 teaspoons fresh lime juice

                   5 cloves garlic, minced

Heat stir frying pan to medium high heat. Mix the sauce ingredients (oyster, soy, fish, thai chili sauces, and brown sugar, lime, garlic) thoroughly in bowl and set aside. Oil the pan and saute the onions till tender. Add the carrots and mushrooms, saute for 2 minutes. Then add the rest of the veggies (bamboo shoots, water chestnuts, broccoli, bell pepper and boy choy) as well as the sauce. Continue to stir together until veggies have reached the desired level of softness.

  Serve stir fry with Lemongrass Salmon and fresh steamed rice! Enjoy :)

Seafood Cioppino

I'm back at it! Believe it or not I have been cooking. As we can all relate, life is busy! Working a 9 to 5 on top of socializing and athletics doesn't leave much time for food blogging. However, it would be short of a crime to not share some of the recipes I've come across lately. As per usual, I am challenging myself to cook food I love to eat but have never created in my own kitchen. Last week this pursuit had me cooking up Seafood Cioppino-- a beautiful mussel and fish stew featured at many high end restaurants. It is the legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—have lived on these surprisingly easy to make North Beach favorite, with fresh parsley this stew is both hearty and fresh.  

Cioppino

                          1 medium onion, quartered
                          3 garlic cloves, smashed and peeled
                          3 tablespoons extra-virgin olive oil
                          2 Turkish bay leaves or 1 California
                          1 1/2 teaspoons dried thyme
                          1/8 teaspoon dried hot red-pepper flakes
                          1 (28-ounce) can crushed tomatoes in juice
                          1 1/2 cups water
                          1 cup full-bodied red wine such as Zinfandel or Syrah
                          1 8 ounce can of tomato paste
                          1 (8-ounce) bottle clam juice
                          1/2 to 1 pound skinless fillets of thick white-fleshed fish cut into 1- inch  .   chunks (I used halibut; hake or pollack can also be used)
                          1/2 to 1 pound fresh mussels
                          1 bunch fresh parsley chopped

Heat olive oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped  onion, garlic, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.  | Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften (about 4 minutes).   | Add tomatoes with their juice, water, wine, clam juice, tomato paste and boil covered for 20 minutes.  | Stir in seafood and 1/4 to 1/2 cup fresh parsley and cook, uncovered, until fish is just cooked through and mussels open wide. This should take 4 to 6 minutes (discard any that remain unopened mussels after 6 minutes). Discard bay leaves.

 

And serve HOT! Preferably with a toasted bread and a nice bottle of wine :)