brunch

Spinach Potato Leek Pashtida

~ lisaandfrancescook ~ Leave a comment

My husband’s sister is in town for a conference and we were able to get together at our house this past Sunday for lunch. I have a pathological need to try something new when we are having company over. Usually I then stress over it until everyone has finished eating seconds and I know that it was a success. This time was much more low-key – or maybe I’m just older. I wanted a luncheon that could be eaten at room temperature since my sister-in-law was flying in and you never can tell if flights will be on time. The main course also had to look great, taste great and not make you feel guilty when dessert rolled around.

While scrolling on line I came across a recipe that looked as if it fit the bill. The measurements were not given exactly and the directions only came when watching the video. With a lot of experience, I knew that I could adapt this. My husband had just baked a beautiful sourdough bread, there was my Baba Ghanoush in the fridge and I made another new dip called Muhamarra, which I adapted from Adeena Sussman’s cookbook Sababa. I added my Sunshine Kale Salad to round things out. The salad is so pretty, delicious, easy to make and should be made ahead! Dessert was my Mixed Berry Galette served with a lightly sweetened Crème fraîche.

The Spinach Potato Leek Pashtida is a wonderful anytime recipe. It’s perfect for a brunch, lunch or light summer dinner. And by swapping out the cornstarch with potato starch, it can be Kosher for Passover, which is coming up shortly.

So what exactly is a Pashtida? Some people say it’s like a crustless quiche, but I think it’s more like a frittata on steroids. Truly a versatile dish that can be wonderful for clearing out your vegetable drawer. The Spinach Potato Leek Pashtida, if made exactly as written works perfectly and makes a great presentation with limited effort. Of course, you can swap out onion for the leek or oregano for the dill, but try it once as you see it below before you start making changes. This is one of those recipes that you want to have in your back pocket.

RECIPE

Yield: 4 to 6 servings depending on what sides you serve

INGREDIENTS

3 potatoes (450 g) – Golden or Red potatoes, peeled and cut into 1-inch dice

3 to 4 Tablespoons EVOO or Avocado Oil

1 large or 2 small leeks, washed well, trimmed, and thinly sliced (I use the white and light green part. You want about 2 cups loosely packed.)

½ of a large Bell Pepper, seeded and cut into a 1-inch dice (Any color pepper will work, but I would use a red or orange if you can purely for the visual effect.)

Rounded 1/2 teaspoon sweet or smoked paprika

1 teaspoon dried dill

4 to 5 oz. fresh baby spinach, coarsely chopped

3 large eggs

1 teaspoon kosher salt, divided and cracked black pepper to taste

Ricotta or farmer’s cheese 180 g (Try to use a whole milk cheese.)

Cornstarch or Potato Starch 50 g (5 tablespoons)

Shredded Cheese 100 g (You could use a sharp cheddar, Gruyere, Asiago, Parmesan, Pecorino or a combination.)

DIRECTIONS

Preheat the oven to 350 degrees F. or 180 Celsius.

Place the oil in a large skillet and on medium heat, add the diced potatoes and sauté until the potatoes begin to become translucent.

Add in the leeks and continue cooking, stirring occasionally.

Once the potatoes and leeks have softened, add in the bell pepper and mix through. Continue cooking while you chop the spinach.

Once the spinach is chopped, add it to the pan with the potatoes, leeks and peppers. Add in ½ teaspoon of kosher salt and ½ teaspoon of paprika and the dill. Mix everything through to distribute evenly all the ingredients. Cover the pan and allow it to cook for about 2 minutes or just until the spinach is wilted. (I used the smoked paprika. You could also add in other dried herbs such as dill, thyme or oregano, if you wish.)

As soon as the potato spinach mixture is finished cooking, remove the pan from the heat and transfer everything into a large clean bowl.

Add in the ricotta cheese and mix through thoroughly.

Crack 3 eggs into a bowl and add ½ teaspoon of salt and a few cracks of pepper. Whisk to incorporate the whites and yolks of the eggs. Pour the eggs over the vegetable cheese mixture in the bowl.

Mix in the cornstarch. Once the cornstarch is incorporated, add the grated cheese and mix it through.

Line a 9” x 5” loaf pan with parchment and lightly oil the parchment. (A tip for easily getting the parchment to fit the pan. Wet the parchment and crumple it. Now it will be malleable and can easily be made to fit into the corners of your pan. It also keeps the parchment that sticks out from burning in the oven!

Pour the mixture into the pan and gently push it down and into the corners to remove any air. You can also lightly tap the pan on the counter. Once the mixture is in the pan evenly, bake it for 35 to 45 minutes or until the top is nicely browned and the pashtida starts to pull away from the sides of the pan and no longer jiggles. It’s kind of hard to dry this out, so err on the side of baking it a tad longer if you are unsure if it is done. If you are using Fahrenheit, the pashtida will likely take the longer time since 180 degrees C is a little hotter than 350 degrees F.

Turn the pashtida out onto a cutting board or serving platter and allow to rest for at least 15 minutes before cutting it. The pashtida can be served warm or at room temperature. I served it with a light salad and muhamarra and a crusty sourdough bread that my husband had baked.

Blueberry Almond Ricotta Muffins

~ lisaandfrancescook ~ 4 Comments

After indulging in latkes, sufganiyot or Christmas treats, starting your day with a healthy breakfast may be just what is needed. For most of the past year, my husband and I begin each day with one of my protein muffins. I have made them so many times that I can practically do it in my sleep. They bake up beautifully, freeze well, have a goodly amount of protein and taste wonderful. This morning, however, I decided that a bit of change would be nice, so I started building this recipe for Blueberry Almond Ricotta Muffins.

We think that they are a winner so I am sharing them with you. Since these muffins are made using only almond flour, they also happen to be gluten free, although that was never my goal when setting out to make protein muffins. But if you are gluten intolerant, these muffins are also for you.

Packed with blueberries, both dried for a bit of chew and fresh/frozen to burst their juices into your mouth for a blueberry flavor bomb, these are for all blueberry lovers. Normally I do not play up the almond flavor in my other muffins but here I do along with some lemon zest for brightness. Blueberries, almond and lemon are a classic flavor combination and it will not let you down here. While fresh blueberries would work, fresh/frozen blueberries added just at the very end allow you to distribute them throughout the batter without having them bleed into the batter. The blueberries need to be mixed through carefully but are much more likely to remain whole if they are added frozen.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Since I always only keep 4 muffins out at a time and freeze the rest AND because I always warm them for about 12 seconds in the microwave, I try not to overbake my muffins. These are VERY moist thanks to the ricotta. So if you prefer a browner, drier muffin, you can bake them a few minutes longer than my suggested time below.

And if you wish to try some of my other protein muffins:

Pumpkin Protein Muffins Deluxe

Banana Protein Muffins with a bonus of Applesauce Walnut Muffins Deluxe

Oatmeal Protein Muffins

Recipe

Yield: 12 standard size muffins

Ingredients

3/4 cup superfine blanched almond flour

3/4 cup plus 3 Tablespoons superfine natural almond flour

1/2 cup plus 2 Tablespoons vanilla protein powder

1/4 cup dark or light brown sugar

1 cup whole milk ricotta cheese

1 cup frozen blueberries

1/4 cup dried blueberries

zest of one medium lemon

3 large eggs at room temperature

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt or kosher salt

1.5 teaspoons pure vanilla extract

scant 1/2 teaspoon pure almond extract

1/4 cup refined coconut oil, melted but slightly cooled

About 4 Tablespoons almond butter

About 1/4 cup sliced almonds

Directions

Preheat your oven to 400 degrees F. Line a muffin tin with parchment or other liners or spray the tin with a vegetable food spray like PAM

In a large bowl, add all of your dry ingredients and give a mix to evenly distribute everything. In a medium bowl, mix together the sugar, eggs, ricotta, dried blueberries only, vanilla and almond extract, and melted coconut oil.

When the wet ingredients are well combined, add them to the dry mixture and stir until mostly incorporated. At this point add the still frozen berries and gently mix through until everything is combined and well distributed.

Fill each muffin cup halfway. Then spoon in 1 teaspoon of almond butter over the batter into the middle of each muffin cup. Use the remaining batter to cover the filling and to fill the muffin cups to the top. Sprinkle the sliced almonds over the top of each muffin.

Bake for 5 minutes at 400 degrees F. Then without opening the oven, reduce the temperature to 375 degrees F. and continue baking for 10 to 12 minutes. Ovens vary so check after 10 minutes. You want the muffins to be lightly browned and to test dry when a toothpick is inserted. Remember there is the almond butter in the center, so don’t place the toothpick in quite all of the way.

Remove the pan to a wire rack and allow to cool for 5 minutes. Then carefully remove each muffin from the tin and allow them to cool completely on the rack. The muffins can be frozen at this point. I defrost my muffins overnight, but they actually defrost fairly quickly. I then warm them in the microwave for about 12 seconds which gets the almond butter a bit runny and yummy. Enjoy!

Pumpkin Protein Muffins Deluxe

~ lisaandfrancescook ~ 1 Comment
Autumn in a delicious package

Fall is in the air. Kids are back in school and the days are already growing shorter. Halloween decorations abound in stores (too soon!) and Jack-o’-lanterns are being designed. When people think of autumn in the United States, the mind conjures up pumpkins. So I thought it was time to take another look at my Pumpkin Protein Muffins.

Pumpkin Protein Muffins Deluxe are quick to assemble and bake, freeze well, are packed with protein and are simply delicious. One muffin carries me all morning with no sudden spikes from sugar. I won’t fool you – there is sugar in these muffins, although not a huge amount.

But most importantly, you get protein from the almond flour, protein powder, peanut butter powder, eggs, pecans and nut butter. Despite the different kinds of nuts, it is only the nut butter and chopped nuts that stand out. And if you don’t like or have pecans, you can add walnuts or even toasted pumpkin seeds.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

My original recipe was good, but these are even better. They are wonderful even if you weren’t considering adding protein to your mornings, but simply love muffins with your coffee or tea. Like my other muffins, they are lumpy and bumpy with dried fruit and nuts, but these also have a surprise center. I now make my pumpkin and my Apple Protein Muffins with a spoonful of almond butter in the center. However, peanut butter or other nut butters will also work.

While I am not ready to let go of summer, these muffins will take the sting out of fall. Any leftover pumpkin can be used up in a stew or frozen for another batch. I have found that by freezing the muffins, they will retain their freshness. I zap one in the microwave for 15 seconds, if I have defrosted the muffin or about 17 seconds if it is straight from the freezer. If you don’t choose to freeze Pumpkin Protein Muffins Deluxe are best eaten up within 3 to 5 days.

Recipe

Yield: 12 regular size muffins

Ingredients

1/3 cup dried cranberries or dried fruit of your choice (I have used dates, prunes and raisins in my Apple Protein Muffins)

1/3 cup lightly pan-toasted and coarsely chopped pecans

1 cup pumpkin puree

1/4 cup brown sugar (I like to use dark brown sugar but light is fine)

1 teaspoon pure vanilla extract

1 rounded teaspoon sweet hawaij or pumpkin seasoning

1/2 teaspoon ground cinnamon

2 Tablespoons peanut butter powder

3/4 cup plus 2 Tablespoons natural ground almonds or almond flour (preferable super fine for the lightest, most tender muffins)

3/4 cup of blanched almond flour (superfine)

1/2 cup vanilla protein powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon kosher or fine sea salt

3 large eggs at room temperature

2 rounded Tablespoons of good quality orange marmalade or apricot jam (choose one with more fruit and less sugar)

1/4 cup coconut oil, melted and cooled slightly (I prefer refined coconut oil, but virgin coconut oil also works)

About 1/4 cup of almond or peanut butter (Smooth or crunchy is up to you. Choose one that does not have added sugar)

Directions

Heat the oven to 400 degrees F. and line a standard muffin pan with parchment muffin cup liners.

Mix together all of the dry ingredients in a medium large bowl. In a smaller bowl, mix the brown sugar, vanilla, eggs, marmalade, sweet hawaij and cinnamon with the pumpkin puree.

Melt the coconut oil. It take 30 seconds in my microwave. Whisk the melted coconut oil into the egg mixture until smooth. Then add this to the dry ingredients and mix well, but only until combined.

Using a cookie scoop or spoon, add enough of the batter to fill each cup about 1/2 way full. Then spoon about 3/4 of a teaspoon of the nut butter in to the center of each muffin. Scoop the remaining batter over each of the muffins until it is used up, making sure that every muffin gets some nuts and dried cranberries. I find that I have exactly enough batter for 12 muffin cups.

Bake for 5 minutes in a preheated 400 degree F oven. Then without opening the oven, reduce the temperature to 375 degrees F and continue baking for another 10 to 12 minutes.

Place the baking pan on a rack and allow to cool for 10 minutes. Then remove the parchment muffin cups out of the pan and allow to continue cooling on the rack. If you are serving them immediately, 10 to 15 minutes of cooling total is sufficient. If you are freezing them or storing them, allow them to cool completely before placing in plastic freezer or stasher bags. These are best served warm from the oven or zapped in the microwave. That way the centers of nut butter are soft and gooey!

Pashtida

~ lisaandfrancescook ~ Leave a comment

Pashtida is a frittata on steroids or a crustless quiche or kugel. Totally riffable, Pashtida is perfect for hot summer days and only needs some good bread and a salad for a light but satisfying meal. There are many versions of this ubiquitous Israeli dish and here is mine. My version is chock-a-block with delicious herbs, veggies and cheese, but some versions are heavier and more like a kugel. For an interesting read into the origins of the name, check out this site.

If you have been following my blog, you know that we have been going through a major renovation of our apartment. So since January, we have been renting a much smaller place and without all of my cookware – or clothes. August 1 we are FINALLY MOVING BACK! But this means that I am in the midst of packing, so I am trying to keep things fairly simple and stress-free, but also healthy and delicious. Pashtida is the perfect solution. I served it with my homemade breadsticks and an Armenian Lentil Salad that I had leftover from Shabbat. It was a huge hit with my husband.

When choosing the vegetables to use, consider both texture and the optics of the final product. We eat with our eyes as well as with our tastebuds. The version I made used only 3 Tablespoons of flour, but the recipe I have written below says 4 Tablespoons. Three worked, but I think that the Pashtida would hold together a bit better with 4 and that is how I will make it in future.

The cheeses you use is completely up to you. I used a combination of a whole milk ricotta, feta cheese and a grated blend of asiago, fontina and parmesan. If you prefer, you could use grated cheddar or gruyere, fresh mozzarella, and farmers’ cheese. The possibilities are only limited by your preferences and imagination.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I had intended on using zucchini, which I was sure that I had, but turns out that I didn’t. However, I did have some lightly blanched green beans and that worked out perfectly. Asparagus would also be a great option. Fresh herbs and lemon zest added just the right punch of flavor as did slightly charring the veggies. But if you neither have the time nor inclination to take that step, you could skip it and still have a delicious end product.

Pashtida is delicious at any temperature and makes a great brunch or picnic option. The farmer’s market and grocery stores are full of beautiful produce, so have some fun with this. And if baking breadsticks isn’t your thing, just pick up a good loaf of crusty bread. Add a glass of a fruity Rose or Chardonnay and you have a party!

Recipe

Yield: 4 portions

Ingredients

About 2 Tbsp Avocado or other neutral oil with a high burn point

About 1 Tablespoon EVOO for drizzling

6 scallions, roughly chopped

1 medium zucchini, cut into ¼ cm thick half-rounds (I didn’t have any so used lightly blanched green beans. Asparagus would also be great.)

2 ears of corn, kernels removed from cob (I had left-over blanched corn from a previous dinner. If the corn isn’t blanched, the kernels go all over the place. You could also use frozen or drained canned corn. You need 1.5 cups of kernels.)

2.5 cups cherry or grape tomatoes, half of them cut in half 

4 large eggs

4 Tbsp unbleached all-purpose flour 

Zest of ½ large lemon or 1 whole small lemon

1/3 cup whole milk ricotta

3.5 oz feta cheese

2 ozs grated cheese (I used a mix of fontina, asiago, and parmesan, which came pre-mixed in a package)

1 very large handful of fresh herbs of choice such as basil, parsley, dill, or cilantro

Kosher OR sea salt and black pepper OR Aleppo pepper

Directions

Preheat the oven to 350 F. 

Stand the ears of corn up on a plate and carefully remove the kernels, cutting downwards with a sharp knife.

Heat a medium-large pan on high heat and add the corn kernels to the dry pan. Stir occasionally, allowing them to become more bright yellow in color and a little bit charred. Transfer the corn to another plate, season with a pinch of salt and a drizzle of EVOO.

Let the pan cool for a few minutes and then place it back onto medium heat. Add 1 Tbsp of avocado oil and then add the zucchini slices (OR green beans or asparagus.) Stir occasionally, until they become slightly softened and begin to brown. Transfer to a plate and add a pinch of salt and a drizzle of EVOO.

Wipe the pan with a paper towel to remove any brown bits so they don’t burn. On medium heat, heat 1 tsp avocado oil and add the scallions. They should sizzle and become charred within a few minutes. Stir them occasionally, then remove them from the pan.

Add the last tablespoon of avocado oil to the pan and add the tomatoes. Let them blister and soften slightly. Season with a pinch of salt and remove them from the heat.

Allow all of the cooked vegetables to cool down.

In a mixing bowl, beat the eggs until slightly frothy. Slowly sift in the flour and whisk continuously. Then add the ricotta and mix well. Season with a teaspoon of salt and black OR Aleppo pepper.

Add the vegetables and herbs into the egg mixture, reserving some of each for the top. Using a spatula, mix well. Break up half of the feta cheese into small pieces and add it to the mixture.

Lightly grease an 8-inch round or square baking dish with butter or avocado oil. (I used an 8-inch square glass pan since I wasn’t able to find an 8-inch cake tin in our temporary rental.) Sprinkle half of the grated cheese around the bottom and sides of the tin or dish. Pour the mixture on top of the grated cheese. Shred the remainder of the feta cheese over the top of the mixture and then top with the remaining grated cheese. Top with the reserved vegetables and herbs.

Bake the Pashtida for 30-35 minutes, or until it’s fluffy and cooked through. Allow it to rest for 5 to 10 minutes before cutting it. This can be eaten hot, cold or at room temperature. It’s perfect for a picnic.

Edamame Smush

~ lisaandfrancescook ~ 1 Comment

Edamame Smush is one great answer to “What’s for Lunch?” My husband used to eat a lot of sandwiches with processed meat. But for the past two years, he has cut out all processed deli meats and has cut way down on all meat. So I wanted something that would not only tempt his taste buds, but also would give him the protein we all need to stay healthy and make it through the day.

This lively, vibrant and nutritious vegan spread is simply wonderful on some good toasted sourdough or whole grain bread or. It also is a fabulous party dip with your favorite cracker or crudité. Forget that it is vegan in the same way that EVERYONE eats hummus these days. Add on your own topper like quick pickled onions, microgreens, sprouts, heirloom tomato slices or arugula and this is a big level up from pure avocado toast. Or keep it pure and simple and just drizzle a flavorful olive oil on top.

Edamame or Mukimame are both young, green soybeans. Edamame is usually found in the pod, whereas Mukimame is shelled. Both pack a healthy amount of protein to keep you going all afternoon. The preparation here only requires a food processor. There is no cooking needed, which is an added benefit in these hot summer months. The added avocado lends a smooth richness with nothing to weigh you down.

You don’t have to be vegan to enjoy this Edamame Smush for a healthy lunch or breakfast. I came across the idea for this on a vlog that I follow called Rainbow Plant Life. While I saw the potential for this delicious spread, the added flavorings in her version did not work for me. I knew that I could do better.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Edamame Smush is a vibrant green when you first make it. While the taste and texture hold up for several days in the fridge, the color may dull somewhat. Don’t be put off by that. (I do drizzle with a little EVOO and place plastic wrap directly onto the spread to limit oxidation.) And once you add your toppings, you won’t even notice.

Recipe

Yield: About 4 cups of spread

Ingredients

12 oz. frozen edamame, shelled (also called Mukimame), thawed

1/2 of a large avocado

2 scallions (green onions), sliced

About 2 cups or a large handful of fresh herbs (I used dill, mint and parsley. Cilantro would also be great, I just didn’t have any at the moment.)

1 large or two smaller cloves of garlic or more if you like, coarsely chopped or sliced

1 teaspoon kosher salt

A generous 1/2 teaspoon of ground cumin

A rounded 1/4 teaspoon of Aleppo pepper

Juice of 1 large lemon (About 4 Tablespoons)

4 Tablespoons (1/4 cup) of a good quality Tahini (I like Seed & Mill or Soom brands)

About 1/4 cup of ice water, added slowly to achieve desired consistency

Drizzle of good quality, grassy or peppery EVOO

Directions

Place the thawed Mukimame into a food processor fitted with the metal “S” blade. Add the lemon juice and process until broken down.

Add in everything else and process well until you have a mostly smooth spread. If you prefer to leave in more texture, it’s your choice. That’s the beauty of making something yourself.

Check the seasonings and add more of anything you want to emphasize or just enjoy!

Rye Blueberry Bars

~ lisaandfrancescook ~ Leave a comment

I adore anything with blueberries. In fact I have told my husband that for my last meal on earth, I want his Upside Down Blueberry Pancake. And then there is my Blueberry Galette or Blueberry Streusel Coffee Cake or Mixed Berry Galette. You get the point. So when this King Arthur Baking recipe came up as a card on my phone, I figured I should try it.

Until relatively recently, it had not occurred to me to use rye flour for anything other than rye bread or pumpernickel. But another King Arthur recipe for Rye Chocolate Crumb Cake made me change my mind. It was also fabulous in these Rye Molasses Ginger Cookies.

In general, I have found the King Arthur recipes to be pretty accurate and clear-cut. Since they are also clearly selling their products, I do resent when they list one ingredient that I would not normally have and used and in a tiny amount. But they have a business to run and I work around it when necessary. This was not an issue for the Rye Blueberry Bars. I did, however, make a few very small tweaks to the directions, which I believe made this recipe better.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Rye Blueberry Bars are delicious and not particularly difficult to make. They are at their peak on the day you make them. While they don’t go bad, the texture of the crust will soften after day one. That doesn’t put me off, but forewarned is forearmed. If you have a family or a bunch of friends or co-workers to feed, having left-overs will not be an issue. Now I don’t know what universe the King Arthur people live in, but they thought you should get 16 pieces. And perhaps you should. However, realistically, eight pieces is more like it.

Being totally honest, my husband liked these a lot more than I did. He even got poetic in his description – seriously! Are they worth trying? Absolutely. Do I personally prefer it to the other blueberry desserts mentioned above? No.

The rye flour lends a slight nuttiness to the crust and the oatmeal streusel topping has a very homey feel to it. And what’s great is that the dough that forms the bottom crust also is used for the streusel! As Ina Garten would say, “How easy is that?!” I used fresh blueberries for this and the flavor is enhanced with the lemon juice and cardamom – two natural complements to blueberries.

If you love blueberries like I do or if you happen to have a bounty after berry picking, any of the blueberry recipes linked above as well as these Rye Blueberry Bars would be great options for a delicious summer dessert. And if you are interested in trying rye flour in something other than pumpernickel and rye bread, give this recipe and the others linked above a go.

Recipe

Yield: One 8-inch pan of cookie bars

Ingredients

Filling
1/3 cup (104g) maple syrup
1/2 teaspoon table salt
2 tablespoons (28g) lemon juice
3 tablespoons (21g)
cornstarch
1 teaspoon pure vanilla extract
1 cup (120g) Unbleached All-Purpose Flour
1/2 cup (53g) Medium Rye Flour
1/2 cup (45g) rolled oats, old-fashioned or quick cooking (I used old-fashioned)

For the dough

1/2 cup (107g) light or dark brown sugar, packed
1/4 cup (28g) confectioners’ sugar, sifted if lumpy
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons (142g) cold unsalted butter, cut into 1/2″ cubes
2 teaspoons pure vanilla extract

Directions

To make the filling

In a medium pot, combine the blueberries, maple syrup, and salt. Cook over medium-low
heat, stirring occasionally, until the blueberries begin to burst and release their juices, about 4 to 6 minutes.

Lightly mash some of the blueberries with a flexible spatula or wire masher. Increase the heat and bring the mixture to a boil.

In a small bowl, stir together the lemon juice and cornstarch until smooth; this is known as a “slurry.” Stir the cornstarch slurry into the blueberry mixture and boil for 30 seconds (and no longer.) Then remove from the heat. The mixture will visibly thicken.



Stir in the vanilla and set aside to cool while you prepare the crust and topping.

To make the crust and topping

Preheat the oven to 375°F and prepare an 8″ square pan. Lightly grease the bottom and sides of the pan. Line with a parchment sling.

In a large bowl or the bowl of a food processor combine the flours, oats, sugars, salt, cardamom, baking powder, and baking soda. Add the butter and vanilla and pulse if using a food processor until the mixture is crumbly. The butter should be about the size of peas and the mixture should hold together when squeezed.


Transfer half of the crumbs (about 2 cups, or 260g) to the prepared pan. Shake the pan to evenly distribute the crumbs, then use your hands or the back of a flat measuring cup (on top of a small piece of waxed or parchment paper to prevent sticking) to press firmly into the edges and corners of the pan. Refrigerate the remaining crumbs until ready to use as the topping if your house is warm.

Bake the crust for 15 to 20 minutes, or until well browned. Remove from the oven and cool for 10 minutes.

Transfer the blueberry filling to the pan and gently spread evenly over the crust. (A small offset spatula is a helpful tool here.) Remove the remaining crumbs from the refrigerator and sprinkle them evenly over the top of the blueberry filling. Give them a little squeeze before dropping them onto the top to form the streusel.


Return the blueberry bars to the oven and bake for 25 to 30 minutes, until the crumbs are brown and the filling is bubbling around the edges.

Remove the blueberry bars from the oven and allow them to cool completely in the pan before using the parchment to transfer them to a wire rack. Slice and serve at room
temperature. If you wish to add some vanilla ice cream, I certainly won’t tell you “No.”

Storage information: Blueberry bars are best enjoyed the same day they’re baked. Leftover blueberry bars can be stored, covered, at room temperature for several days, but they will soften in texture.


Herbed Flatbread

~ lisaandfrancescook ~ Leave a comment

Summer has truly arrived here with temperatures in the 90’s. Not only do my husband and I like to spend as much time outside as possible, but who wants to do involved cooking with weather like this? So often, dinners are a big salad or one of my summer soups or a simple curry. But one thing that we never skip is bread to accompany our meal. We love bread and for me, it completes the meal. It’s perfect for lapping up sauces and dressings or stuffing with wonderful things.

My husband and I both make a number of different breads all year long and I’m happy to try new ones when I can. This Herbed Flatbread is very similar to a Turkish Pide Bread (not to be confused with pita.), but different enough that I think it is worth posting it. Both breads are relatively quick to make and are best enjoyed right out of the oven.

Herbed Flatbread is super fluffy with just the right amount of chew to be satisfying. Baked directly on the pan with oil, the bread develops a lovely crust. The finished bread is a cross between a focaccia and a Turkish Pide. Whatever you call it, this bread is delicious.

I came across the original recipe at some point on YouTube. The version presented here has some tweaks from the original, making it both accessible to vegans or those who keep Kosher as well as adding some actual herbs beyond garlic to the ingredients. And after trying this Herbed Flatbread, then explore the many other breads on my blog. There should be something to please everyone.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Recipe

Yield: 4 servings

Ingredients

For dough

100 ml (1/2 cup) warm milk (Dairy or non-dairy)

100 ml (1/2 cup) warm water

1 teaspoon active dried yeast

1 teaspoon granulated sugar

2 Tablespoons plus 1 teaspoon of a good EVOO (I like to use either a buttery EVOO or a Mediterranean blend, flavored with rosemary, thyme, basil and garlic)

350 g (About 2.75 cups) of unbleached all-purpose flour plus about 1/4 cup more as bench flour, as needed

1 teaspoon kosher salt

For topping – This makes enough to leave some for spreading on pieces of bread when you eat it.

50 g (2 Tablespoons) of unsalted butter (vegan or dairy), softened or buttery EVOO

1 Tablespoon finely chopped fresh herbs of choice

2 large cloves of garlic, crushed or grated

Maldon Sea Salt

2 Tablespoons grated or shredded cheese (Optional)

Directions

Preheat the oven to 400 degrees F.

Proof the yeast with the milk and sugar. Add in all of the other dough ingredients and using your hands, bring the mixture together into a soft, sticky dough, using only enough bench flour to be able to handle things. The less flour that you use, the lighter the finished bread. Allow the dough to rise for about 45 minutes to one hour in a warm place away from a draft.

Once risen, lightly oil your hands and place the dough ball onto a sheet of lightly floured parchment for a soft bottom OR onto an oiled pan for a crisper bottom. (Our preference is ALWAYS for the crisper option, but you do you.)

Using your hands, gently flatten the dough out into a circle about 9-inches in diameter. Press small circles into the dough (I used a small glass tube I had that originally held saffron). Press down to the bottom without cutting through the dough. Do this all around. You can also dimple the bread with your fingers.

Then prepare the topping by mixing everything together well except for the cheese. Spread the topping across the top of the dough and then scatter the cheese (if using) over the top. Generously sprinkle the sea salt across the top of the dough.

Bake for about 25 minutes or until golden brown on top.

Baked Apples

~ lisaandfrancescook ~ Leave a comment

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Growing up, my grandmother and my mother always made baked apples as soon as autumn began. My father loved eating these fragrant, dense treats with a bit of heavy cream poured on top while the apples were still warm from the oven. Even if you grew up poor in a shtetl or later a tenement, apples were affordable. So every Ashkenazi Jewish home ate wonderful apple cake in one form or another, strudel and baked apples. There are many examples on this blog of delicious apple cakes.

For me, autumn and winter smell like apples and cinnamon. There is nothing more wonderful than walking in from the cold to a house redolent of these aromas. You could taste the deliciousness in the air we would breathe.

So when I was grocery shopping and saw some beautiful, large Cortland apples, I told my husband that I was going to treat us to baked apples for Shabbat dessert. These juicy apples are known for being sweet with a hint of tartness and are perfect for baking. But, of course, apples are regional so if you don’t have Cortland apples where you live, ask the grocer or local orchard what apples will make great baked apples. Rome Beauties were also available growing up in New York and were another good option.

Baked Apples are neither difficult nor fancy. They likely won’t win a prize for the most beautiful dessert. And there isn’t a sprinkle in sight. But if you are looking for a dessert where you close your eyes for that first bite and then have a sigh of contentment escape you – well look no further.

The recipe here can be easily adjusted to suit your tastes. If you don’t like or have dates, you could use raisins or dried cranberries or just leave them out and add additional nuts. If you don’t like nuts, add more dried fruit. I used sweet hawaij which we love, but you could use all cinnamon or a mixture of cinnamon and nutmeg. If you have apple juice (I did not) you could use that instead of water. These are not precious – just simple and delicious. So just make them and enjoy. They are especially great while sitting around a fire.

Try them on their own or with some good vanilla ice cream or cream (dairy or vegan). How soft you like your apples is personal taste. You don’t want apple sauce but you also don’t want crunchy apples. Depending on your oven, 40 to 45 minutes for large apples is about right for me. However, ovens vary as do apples. So start checking them after 35 minutes. You want to be able to eat the apples with a spoon – not a knife and fork.

We enjoy them warm, but they will keep for a day or two covered in the fridge. You can always warm them up a bit in the microwave before eating.

Recipe

Yield: 4 servings

Ingredients

4 large baking apples

3/4 teaspoon sweet hawaij or ground cinnamon or cinnamon and ground nutmeg

pinch of salt

3 Tablespoons softened unsalted butter or vegan “butter”

1 Tablespoon chopped walnuts

1 Tablespoon dried fruit of choice cut into small pieces

1/4 cup whole rolled oats (Not instant)

1/4 brown sugar

juice of 1/2 a small lemon

1 stick cinnamon

4 to 5 whole cloves

3 strips of lemon zest

3/4 cup warm water or apple juice

Directions

Preheat the oven to 400 degrees F.

Wash, dry and carefully core the apples. I found it easiest to use a sharp paring knife and a metal measuring teaspoon. You want to cut down about 3/4 of the way until you reach and remove the seeds. While I have an apple corer, I found this method to be easier. As soon as you have cleaned out the core, squeeze a bit of lemon juice into the opening to prevent browning and because lemon and apples are a great combination!

Place the ground spices, brown sugar, butter or vegan “butter”, oats, salt, dried fruit and nuts into a bowl. Using your fingers or a fork, smush everything together until the mixture is soft and the elements are well distributed.

Using a teaspoon or your fingers, evenly divide the filling into the opening you created when you cored the apples. Go all of the way to the top. Place the apples in an 8 or 9-inch square pan or baking dish. They should be able to stand up in the dish without assistance. Pour in the water or apple juice and add the whole cloves, cinnamon stick and lemon zest. This will prevent the apples from drying out while baking and makes a delicious liquid to spoon over the top when serving.

Place the baking dish into the hot oven and bake uncovered for 40 minutes. Take a look and see if the apples have just barely begun to split and give a poke with your finger. If the skin gives easily, they are done. If not, put them back for another 5 minutes. They will continue to cook a bit even when removed from the oven. As they cool, the skin will begin to contract and wrinkle. THAT is how they should be. Spoon some of the delicious pan liquid over each of the apples before serving. Now enjoy!

Vegan Egg Salad

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Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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Normally, I take vegan recipes on their own merit rather than comparing them to their non-vegan counterparts. However, if you didn’t watch me make this Vegan Egg Salad and I simply served it in a sandwich, you very likely would assume that you were eating real eggs. I have also served this as a luncheon salad over lettuce and other than it doesn’t look quite exactly like non-vegan egg salad, the taste was the same.

I have no problem with real eggs. No animal had to die to give them to me and they are nutritious powerhouses. But I actually have come to prefer my Vegan Egg Salad over non-vegan egg salad. And I get all the protein with less fat.

Tofu sucks up flavor like a sponge. So in and of itself, there isn’t much of a flavor profile. Squeeze out the excess liquid and add your seasonings of choice and now we’re talkin’. There are different levels of tofu – everything from Silken tofu to extra, extra-firm. And different brands. Find a brand that you like and use the extra-firm for this recipe.

This recipe is my favorite version, but feel free to change it up. Use fresh dill instead of parsley or cilantro or a combination. If you absolutely have no fresh herbs in the house, use some dried dill. The one ingredient that you must have to pull this off is Kala Namak or Black Salt. It smells god-awful. But it is that sulphurous smell that when used with tofu, fools you into thinking you are eating eggs. Thankfully, once it is mixed with the other ingredients, that awful smell dissipates. You don’t need a lot, but if you are looking to make tofu scrambles or chickpea omelet or fritatta, you’ll want this on hand. It’s available online and in spice shops and some ethnic grocery markets.

So if you are looking to add some delicious and easy vegan alternatives to your weekday meals, this Vegan Egg Salad is a great way to start. The measurements are a guide. Depending on where you live, tofu may come in slightly different weights than I get. Don’t get bogged down with that. You may like more -or-less – pickle. Make it your own. Give it a try. This will hold up well in the fridge for several days, although you may need to mix through or pour off any liquid that might form at the bottom.

This is great to take on picnics because unlike things made with real eggs and real mayonnaise, Vegan Egg Salad won’t spoil as quickly.

Recipe

Yield: About 4 cups

Ingredients

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14 ounces of extra-firm tofu, pressed or squeezed of its liquid (Since the tofu will be broken up anyway, just go ahead and squeeze the liquid out with your hands.)

2 to 3 scallions or 1/2 of a small onion, chopped

2 to 3 T chopped pickle of choice (I like gherkins for this, but you do you.)

1/2 teaspoon kosher salt

3/4 teaspoon Kala Namak or Black Salt

1/4 cup chopped fresh herbs (Parsley, cilantro, dill or a mix)

1/2 of a small carrot finely grated or to taste

1/8 teaspoon of ground turmeric

Freshly cracked black pepper, to taste

2 rounded Tablespoons of your favorite vegan mayonnaise or more to taste

Directions

Squeeze as much liquid out of the tofu as you can. Crumble the tofu into a bowl.

Add all of the remaining ingredients and mix thoroughly. Taste and adjust the seasonings.

Pumpkin Protein Muffins

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Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

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There’s a chill in the air and “warm and cozy” is what I crave. The aroma of fresh-baked goods and a pot of garlicky beans are comforting. And we all increasingly need comfort these days. There is a certain madness going on in the world – a madness I had never hoped to see play out again. But as I said in my previous post, we still need to eat and sustain our energy for whatever is coming our way. Pumpkin Protein Muffins come with all of the flavors associated with fall in a package that also happens to be healthy.

Lumpy and bumpy with dried cranberries and toasted pecans, I look forward to eating Pumpkin Protein Muffins with a good cup of coffee each morning. These are a riff on my Banana Protein Muffins and Apple Protein Muffins (they appear in the same post as the Banana Protein Muffins). Each muffin is a mini-cake – only better.

Normally, I absolutely hate recipes (Ina Garten, I mean you!) that only use a partial can of something or a teaspoon of some obscure ingredient. However, while you will have some left-over pumpkin puree from this recipe, I use mine up in vegetable or meat stews and chilis. It adds creaminess and a very subtle depth of flavor.

The state of the world is leaving me bereft of words, so I’ll just go right into the recipe. The muffins should keep for about 5 days well covered. However, they also freeze beautifully.

Recipe

Yield: 12 standard size muffins

Ingredients

1/3 cup dried cranberries

1/3 cup lightly pan-toasted and coarsely chopped pecans

1 cup pumpkin puree

1/4 cup brown sugar (I like to use dark brown sugar but light is fine)

1 Tablespoon unsulphured molasses

1 rounded teaspoon sweet hawaij or pumpkin seasoning

2 Tablespoons peanut butter powder

1 cup natural ground almonds or almond flour

3/4 cup of blanched almond flour

1/2 cup vanilla protein powder

3 large eggs at room temperature

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher or fine sea salt

1/4 cup coconut oil, melted and cooled slightly (I prefer refined coconut oil, but virgin coconut oil also works

Directions

Heat the oven to 400° and line the wells of a standard muffin tin with parchment paper or foil muffin cups or spray well with a vegetable spray.

In a large mixing bowl, whisk together the almond flours, baking soda, baking powder, sea salt, peanut butter powder and protein powder. Add in the dried cranberries and lightly pan-toasted and coarsely chopped pecans. Mix through. Set aside.

In another mixing bowl, add in the melted coconut oil, brown sugar and eggs and whisk everything well to combine. Then add in the pumpkin puree and molasses and continue mixing until there are no lumps and everything is well incorporated.

Pour the wet ingredients into the dry and mix through thoroughly but only until everything is just combined. Do not over-mix. You will have a fairly thick batter.

Using a cookie scoop or spoon, fill the muffin cups almost to the top.

Bake for 5 minutes at 400° F then reduce the heat to 375°F . Bake for another 5 minutes. If your oven is like mine, I turn my baking pan around at this point and continue baking at 375 degrees F for another 10 or 11 minutes. (Total baking time is about 20 minutes. Ovens vary.) The tops should spring back when pressed and a toothpick inserted in the center should come out clean.

Cool in the pan for 15 minutes and then transfer to a wire rack to cool completely. Now enjoy!