other people’s recipes

Food for fun is taking it easy this week. After the excitement of last Thursday’s crazy Halloween bash, it’s time to take it down a notch. Instead of offering original fare, I’m paying it forward by sharing experiences with recipes found elsewhere.

If you’re looking for recipes and photos that make you drool, a trip to Cottage Grove House should do the trick. Last August, a post for Cherry Yogurt Cake stopped me in my tracks. I was struck by the recipe’s simplicity. What would one need to make this pretty little cake? Only butter, sugar, eggs, flour, baking powder, yogurt, and cherries. Last week brought time to make the cake and it was everything I hoped it would be: spectacular in its simplicity.

Of course there were changes, though none made deliberately. About halfway through slicing through the bag of cherries I’d frozen last summer, I realized there were no pits (can you say “autopilot”?) and upon closer inspection saw that the cherries were red grapes. Huh. Well, why not, thought I and went ahead with my newly named Grape Yogurt Cake. I also neglected to use vanilla yogurt and didn’t add vanilla to the plain yogurt I did use. But in the end it was a stunner. As much as I love fancy-pants desserts, there’s something so lovely about a simple white cake.

PB&J Cake

PB&J Cake

The grapes had me thinking peanut butter, so I added a spoonful of two of chunky-style to warm caramel sauce and served it alongside, christening it PB&J Cake. I’m certain the cake would be smashing made with only cherries as well. Three cheers for Cottage Grove House!

Moving on: I’m always thrilled when others take me up on my invitation to post their fun food finds at deLizious facebook. Amb, of Words Become Superfluous fame, thrilled me over the weekend by posting her bananarrific muffins. They looked most festive propped with a Christmas-themed plate and topped with Halloween candy. (It’s a must-see you haven’t already. Follow my deLizious link above and look for 11/3’s post.) She also credited the original recipe, and it was drool-at-first sight. These muffins looked tender, moist, and so very banana-y. (And we all know food for fun loves a good overripe banana recipe.)

Glad for yet another excuse to bake, I set out to make the muffins. A note on the recipe mentioned the option of turning it into banana bread–even better. The loaf still got a generous topping of chopped Snicker’s and peanut butter cups per amb’s photo. Glorious and amazing, this quickbread makes breakfast and snack time very bright. Thanks, amb!

candy-topped banana bread

candy-topped banana bread

all sliced up

all sliced up

Finally, I’ll share a healthier recipe, with which I was also enamored. True to form, it took me a while to get around to making a Weary Chef soup that caught my eye back in February. My daughters love Panera’s chicken wild rice soup, and this seemed a healthier but equally lovely version. I went totally DIY with this one, starting with a large kettle of water and a whole chicken. After making stock, I proceeded with WC’s recipe and ended up with a pot of mmmm-good soup. After two large bowls, I was full and warm and happy. My girls enjoyed theirs as well, and I liked that it was chock-full of veggies, whole grain, and lean protein. Weary Chef is about much more than her Happy Hour, people!

DIY cream chicken wild rice soup

DIY cream chicken wild rice soup

So that’s the recap. Though I’ll close with a link to my latest Minnesota Soybean project. No need to click over unless you like pumpkin waffles 😉

Wishing you a most excellent and delicious week.

gettin’ your freekeh on

If I ran analysis and crunched numbers, I could tell you exactly how many food for fun recipes are “healthy” and how many not so much. But since running analysis and crunching numbers sounds a bit dry, I’ll just say that the “better for the soul than your waistline” recipes found here far outnumber the “good for you” recipes.

Yet. If this blog more accurately reflected how I cook, it would offer a better balance. While I love my sweets (and my cocktails), the meals I make tend to showcase whole grains, veggies, lean proteins, etc. That said, the sweet stuff garners more attention (and generally seems more fun), so I don’t often include main dishes here. But today I will.

Epicurious.com‘s recipes grace my email box daily and today’s caught my attention. I’d just been thinking supper possibilities as I opened the email and Stir-Fried Buckwheat sounded good. With a bag of buckwheat groats already in my freezer (or so I thought), this recipe would make a healthy vegetarian entrĂ©e.

What intrigued me most was how the grains were cooked. First, they were mixed with an egg, then toasted for a brief time in a large saucepan. Vegetable broth was added and the grain simmered 15 or so minutes until the broth was absorbed. The cooked grain was then spread out on a baking sheet, each kernel separated as much as possible for cooling. When added to the stir-fried and seasoned veggies, the grains mostly remain separate.

cooling the kernels

cooling the kernels

A quick search of the freezer failed to uncover buckwheat groats, but I found freekah and gave that a go instead. (Do you know freekeh? I first discovered it a year or so ago and figured it as the next quinoa. Billed as cracked green wheat, it’s chewy, slightly sweet, and adds variety to a whole grain repertoire. As for being the next big thing in the grain world, it’s now sold at Costco–a sure sign of being mainstreamed.)

freekah: a young, green cracked wheat

freekah: a young, green cracked wheat

Another change was subbing curry paste for the chile paste as that’s what I had on hand (paste is paste, right?). As well, I didn’t have any green beans, so added color with a handful of chopped fresh mint.

Stir-Fried Freekah

Stir-Fried Freekeh

Nutritionally, it makes a better side than main as it’s all carbs, but a sprinkle of peanuts upped the protein content. Though my girls weren’t impressed, I was. Reminiscent of fried rice, it also had its own personality: warm and slightly salty and savory and herby. I’ll definitely be making it again.

up close and personal

up close and personal

So while food for fun will continue highlighting ice cream, cookies, cakes, bread, adult beverages, and the like, it’ll also serve up the occasional healthy dish. The way I see it, not-so-good-for-you food can be enjoyed (relatively) guilt-free when you’ve filled up on the good stuff first.