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Chocolate Oat Cookies: and a visit to NYC

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Chocolate Oat Cookies~A stack of dishes.comI needed me a fix. I needed some grit and grime and short attention spans. I needed to walk briskly down sidewalks that required stealth navigation, and I needed the outrageous roar of the subway. I needed a dose of NYC.

Not desiring or requiring anything particular as a gift for my upcoming birthday, I requested a ticket to take me back to the concrete canyons, so that I could spend a long weekend hanging with my kids, and getting my fix on.

My beautiful wife joyfully indulged me.

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I love both of these sentiments!

We spent our time walking the streets like tourists, an act I never fully enjoyed as a full time citizen. We wandered flea markets, perused specialty stores, nibbled and drank. My “kids” are all in their 20’s now- beautiful grown adults. It was a marvel simply to move with them, observe them taking in the world as whole people. We laughed and told stories, walked with arms linked or around waists, and took it all in together. Of course I still felt like mother duck parading along with my littles in tow, and what a delicious feeling that is. [Read more…] about Chocolate Oat Cookies: and a visit to NYC

Spinach+Scallion Savory Torte

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savory spinace torte, torte recipe, savory tart recipe, quiche, a stack of dishes

Because I’m not always in the mood to make a traditional pastry crust, this recipe for my spinach and scallion savory torte is fantastic. 

Nothing beats the flakey rich taste of a traditional pastry crust, but sometimes, the fact is that I don’t always enjoy de-misting the fine layer of flour dust off my black counters. Not only that, but these days I try to shy away from things that are made with so much butter or fats. Using polenta as the base and layer of the torte not only is snap easy, it’s also so much more nutritionally rich than standard crust. 

I really like the dense corn-y layer of polenta, it gives this dish a little more heft, making it a perfect dish for a Sunday Brunch, a luncheon or a light supper. And look how pretty! Because it’s also made with skim milk and light goat cheese, it’s not a bad thing to make for your lunch this week and pack off to work with you. Certainly this is far more appealing than that bologna sandwich you had in mind. {go ahead, make your co-workers jealous}

 

savory tart, savory torte, savory tart recipe, spinach, eggs, a stack of dishes

 

 

 

I don’t have any co-workers since I toil in solitude most days- but that’s about to change. I am juuuuuuuust about finished with all my school work, and just now tidying up all the loose ends for my graduation in May. These last 3 months have been nose to the grindstone (more like eyes squinting at my computer screen), and now I can finally start to ease up on the gas. My dear ol’ pal, Canon 5D, is back from the shop, better than ever. Soon I will be purchasing myself a delicious graduation gift- the new Canon 6D. 

The new camera will have some bells and whistles that I am looking forward to playing with, but I also am looking forward to creating some videos in the near future. My older camera with be “Camera B”, and together I think my two babies and I can do some quick spots for you that I hope you’ll enjoy. So you see, I NEED both cameras. Anyway, fun stuff coming up, so stay tuned for that.

polenta tart, savory tart, savory tart recipe, quiche

Spinach+Scallion Torte
This polenta lined torte is quick and easy to make and much healthier for you. This dish reheats beautifully making it great for getting a jump on a party, or for having on hand in your fridge to take off slices for your lunch or supper. Serves 8
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145 calories
15 g
143 g
6 g
9 g
2 g
215 g
424 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
215g
Servings
8
Amount Per Serving
Calories 145
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 143mg
48%
Sodium 424mg
18%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 1g
Protein 9g
Vitamin A
88%
Vitamin C
22%
Calcium
10%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 cup polenta or fine corn meal
  2. 3 cups of water
  3. .5 teaspoon salt
  4. 1 large bunch of fresh spinach leaves, about 6oz, washed
  5. 4 scallions, greens and whites, sliced thin
  6. 6 large eggs
  7. .5 cup skim milk
  8. .5 teaspoon salt
  9. .25 teaspoon pepper
  10. 2 ounces reduced fat goat cheese
Instructions
  1. Preheat the oven to 350 degrees, and prepare an 8" springform pan with cooking spray.
  2. In a large pot bring 3 cups of water to the boil. Stir water with a whisk to create a whirlpool and slowly stream in the polenta. Keep stirring as the polenta thickens for another 2-3 minutes.
  3. When the polenta is thick and starts to pull away from the pan, pour into the prepared springform pan.
  4. Using a spoon, spread the polenta evenly along the bottom and up the sides of the pan to the top. This will create the shell for the custard filling to rest in.
  5. Arrange the spinach leaves evenly, but without too much fuss, on the top of the polenta.
  6. In a medium sized bowl combine the milk, eggs, salt and pepper and whisk to thoroughly combine. Pour over the spinach, then sprinkle the scallions on top.
  7. Lastly, crumble the goat cheese in large chucks evenly over the top.
  8. Place the torte in the middle of the oven and bake until the center is set and springy to the touch. Mine took about 40 minutes.
  9. Allow to cool for about 10 minutes before removing from the pan and serving.
  10. Enjoy!
Adapted from from Donna Hay
beta
calories
145
fat
6g
protein
9g
carbs
15g
more
Adapted from from Donna Hay
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Amaranth Breakfast Bowl with Seeds and Warm Maple Apples

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It’s another gray stormy weekend here in the Northeast. It’s an insular overcast morning of warm breakfasts and lingering coffee. A porridge morning.

Bored with the idea of oatmeal, I decided to make my morning cereal bowl with a lesser known whole grain, Amaranth. To add some depth and character, I found on my fruit plate an apple, which had reached its peak and did not promise good out of hand eating. A fine dice and a quick sautee in some butter and maple syrup added the sweetness and richness that rounded out my porridge. A sprinkle of Chia seeds and pepitas provided some crunch, and a quick toss of some dried cranberries provided more color. At the last some warm milk floated around the edges and coddled it all together.

You don’t hear about Amaranth very often. It is a seed, indigenous to Central and South America. Like quinoa, it is high in protein and fiber and quite good for you. For those who are refraining from gluten, this is another great alternative. Amaranth seeds are much tinier than quinoa, I would say at least half the size, which makes these babies quite petite. They cook up the same, and have a much milder flavor, sort of mellow and neutral. If you find quinoa too crunchy and grainy for you, I invite you to try this.

Because the seeds are so teeny, the texture similar to that of farina, which to me is very satisfying and comforting. It’s less stick-to-your-ribs hearty as compared to steel cut oats. It’s not nearly as gummy and chewy, but rather a silkier  mush with a refined character.

Amaranth Porridge with Warm Maple Apples
As with any hot cereal the possibilities are endless. Pears, dried apricots or fresh berries would be divine, and feel free to let any spare nuts tumble into your bowl too.
 
serves 2
 
.66c Amaranth seeds
2c water
pinch of salt
1 small apple cut into small dice
1T unsalted butter
2T maple syrup
4T warmed milk
A few tablespoons of assorted nuts and seeds
 
In a medium sized saucepan over medium/low heat, combine seeds, water and salt. Bring to the boil and gently simmer until the water is absorbed and the seeds are tender. About 20 minutes.
 
Meanwhile, in a small sauté pan over medium heat, melt the butter and then toss in the apples. Saute gently for 2-3 minutes, then stir in the syrup and cook together for another 2-3 minutes until the sauce is bubbly and slightly thickened.
 
When the porridge is cooked, divide between two bowls. Spoon the warm apples and sauce over each and sprinkle with nuts and seeds of your choosing.
 
 
Stay warm and cozy!