carrot & quinoa muffins

I feel like I hit the muffin jackpot last time I experimented and posted these. The secret ingredient was ricotta, and they made the moistest, melt-in-your-mouth muffins I had ever tasted. These are a riff on them—swapping out the fruits, nuts, and sugars to change things up a bit. I also traded the ricotta for greek yogurt. I can imagine a sour cream, crème fraîche or maybe even a cottage cheese in its place as well. I will definitely be experimenting here again as the seasons change, and new flavors enter my kitchen. Another new addition is the quinoa, which is such a great way to use leftovers and pack in some nutrition.

Also, one more thought! I meant to grab the new jar of coconut oil sitting on my counter, but old habits die hard and butter found it way in. But, let me know if you try these with coconut oil. I think the subtle flavor would be perfect here.

Carrot & Quinoa Muffins
makes 1 dozen

1 c cooked quinoa
1 c demerara sugar, plus 1 T for sprinkling
3/4 c whole wheat pastry flour
3/4 c all-purpose flour
1 t baking soda
1/2 t salt
1/2 c butter (1 stick), melted
1/2 c greek yogurt
1 t vanilla
2 eggs, beaten
1 c loosely packed grated carrots
1/4 c toasted walnuts, chopped

Preheat oven to 350F. Grease a muffin tin, and set aside.

In a large bowl, mix together quinoa, sugar, flours, baking soda and salt. In a small bowl, mix together butter (allow to cool), yogurt, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in carrots and walnuts, until just mixed.

Divide batter evenly among muffin tin, and transfer to the oven. Bake 20-25 minutes, sprinkling 1 T demerara sugar over top during the last 5 minutes, until golden brown and a toothpick inserted comes out clean.

Charred Pepper Salad

I remember the first time I roasted peppers. It was almost four years ago to the day—a few weeks after our wedding, at the dinner Tommy and I planned to thank our families for all their help. I was excited to set the table with our new plates, as it was the first time I had ever held a "real" dinner party. And in true form, I obsessed over the menu for days. I knew we would have steak, 1) because my father, father-in-law (and husband, for that matter) wouldn't really consider it a party unless red meat was involved, and 2) because if I was going to handle the appetizers, sides, cocktails, dessert, decorating, and general all-around-bossiness, Tommy could man the grill. It may have been my first dinner party, but I was catching on quick.

So here we are four years later, and while the details of that night are a bit fuzzy (perhaps the cocktails were a success?), there is one other item I remember. Roasted red peppers. A silly little thing, but apparently, the hours I spent roasted, sweating, and peeling my homemade roasted peppers made a mark in my subconscious. Now don't get me wrong, I still by roasted peppers from a jar. Often. But I learnt that, prepared with care, roasted peppers can be more than just an addition. They can be the star.

A special thanks to the folks over at food52 for profiling fresh365 this week. I am humbled (& blushing). You can view the article here.

Charred Pepper Salad
serves 4

salad
4 medium red peppers
2 small jalapeno peppers
1 c cooked quinoa
1/3 c pine nuts, toasted
1/2 c crumbled feta cheese

dressing
1/4 c olive oil
2 T red wine vinegar
juice of 1/2 lemon
1/2 t smoked Spanish paprika
1 t salt

Preheat broiler to high, for 5 minutes. Arrange red peppers and jalapenos on a baking sheet. Transfer to oven and broil 20 minutes, turning every 5 minutes, until peppers are charred. Remove baking sheet from oven and allow peppers to cool. Slice into thin strips, discarding seeds and stems.

In a large bowl or serving platter, combine peppers, quinoa, pine nuts and feta cheese.

In a small bowl, whisk together all dressing ingredients, until well combined. Pour over salad, to taste. Season with salt and pepper and serve as a side dish or in a pita pocket with sliced cherry tomatoes and arugula.

Strawberry Granola Squares

Without fail, I eat a granola bar every week day. And even though this is a post about granola bars, and I know I will want a granola bar tomorrow, and the day after tomorrow (and the day after…), I must admit I have been eating granola bars from a package for an uncountable number of years. Shameful I know. But I am attempting to change that. Today. Recognition is the first step, no?

In theory, a granola bar sounds a lot healthier than pancakes or a muffin. Unless of course you actually flip over the box. Ugh. It is seriously scary. I don’t know what more than half of the ingredients are—even when I go for the “healthiest” bars in the market.

Awhile back I received a Taste of Nature bar in the mail (some promotion from my husband’s gym, I believe), and without even seeing the ingredients, I pronounced it The Most Wonderful Granola Bar I Had Ever Tasted. Chunks of fruits and nuts, not too sweet—I should have know the ingredients would be show worthy. Upon finding the website, and seeing that yes, the ingredients were show worthy (I could pronounce them ALL!), I set out to purchase brown rice syrup. (Let me just stop right here and tell you that if these bars, or something even remotely similar, were available at the market, this post may never had come to light. But no, the shelves are stocked with sugar and preservative filled bars, so alas, I must get my Greys-Anatomy-watching-butt off the couch and take my well being into my own hands.)

So, with good intentions, I purchased brown rice syrup. And with not-so-good intentions, it sat on my pantry shelf for 4 months. But, today is the day I make a change! You are all witness. If you ever see me in the store eyeing the boxed bars once again, please feel free to raise your eyebrow in shame.

Strawberry Granola Squares
makes 15 squares

3 c old-fashioned oats
2 c slivered almonds
1/4 c wheat germ (or flax seed)
1 t orange peel
1 c brown rice syrup
1/4 c honey
1 t vanilla
1 t salt
2 c chopped strawberries, excess liquid drained*

additional add-in ideas: 2 T seeds (sesame, sunflower…); shaved dark chocolate

Preheat oven to 350F.

On a baking sheet, combine the oats, nuts and wheat germ. Transfer to oven, and bake 7 minutes, stirring once halfway through cooking time. Transfer to a bow, and stir in orange peel. Reduce heat to 300F.

In a small saucepan, combine brown rice syrup, honey, vanilla and salt, over low heat. Cook 5-7 minutes, until hot and liquid. Pour over oat mixture, and stir until well combined. Gently stir in strawberries.

Spoon mixture into a 9”x13” non-stick (or parchment-lined) baking pan. Spread evenly, and press firmly into the pan. Transfer to oven, and bake for 40-45 minutes, until lightly browned. Allow pan to completely cool, and cut into squares. Store in an airtight container for up to 1 week or freeze individual squares.

* I used fresh strawberries, which results in a square which is a bit crumbly. Dried fruit works great if you are looking for a crunchier bar. Just allow less cooking time if you substitute dried fruit.