Tag Archive for 'eggs'

Spumoni Cookies



10spumoniI never made a big deal out of Valentine’s Day, and, really, I still don’t. My wife is just the same way. To us, it’s just a made up holiday, heavily marketed by Hallmark to make people feel guilty for being single. That doesn’t mean I don’t try to do something special for my wife; in fact, for our first Valentine’s Day, I made her a delicious dish of aromatic pistachio rice with apricot marinated chicken pieces. Usually, we’d rather opt for “just-us” time, over a candle-lit dinner in our own home.

So, this year should be no different, at least in terms of making something special. I’ve just really started getting into baking, and I’m learning more and more each recipe I try. In this formative phase, I usually just stick to a recipe as written. But, with a basic recipe as a foundation, it’s easy to come up with something unique and delicious. Inspired by the Valentine’s Day holiday, I came up with this delicious, pink cookie, reminiscent of Neapolitan’s cousin. Continue reading ‘Spumoni Cookies’

Top Ten Energy Boosting Foods



My wife and I just returned home from a marathon two weeks at her parents’ for the holidays. You can imagine, after being on vacation for two weeks, I’m exhausted! It sounds counter-intuitive, but we’ve all experienced this strange phenomenon, needing a vacation from our vacation before going back to work. It’s in that spirit that I thought I’d present my list of top-ten energy boosting foods:

10. Whole wheat pasta with meat sauce. One of the many things I’ve read about energy boosting foods is they must appropriately mix a good quality carbohydrate with the right amount of protein and fat (what I’ll call the “Essential Three”). The carbohydrates provide quick energy, while the protein and fat each provide mechanisms for delivering essential nutrients and a slow-releasing source of energy. The total package, then, is pasta with a meat sauce. Of course, I’m not talking a large bowl of this stuff, but only 1/2 cup of pasta and a couple tablespoons of sauce. About 200 calories, half from carbs, the other half from protein and fat.

9. Peanut butter sandwich on whole wheat toast. Like with pasta, this provides the Essential Three, but the proportion of fat is a little higher, adding to a feeling of satiety. Of course, since peanut butter is loaded with fat, be careful not to over do it. Just two tablespoons with two slices of toast. About 250 calories, about half from fat and half from carbs with some protein from the peanut butter for good measure.

8. Fried egg on a whole-wheat English muffin. Here, I’m looking the other direction for a satiating snack, with the protein in eggs. You can reduce the fat content by using only an egg white, but with only one egg, you’re not talking about a ton of fat to begin with. However, if you’re watching cholesterol, you might just want to skip the yolk for that reason alone. About 200 calories.

7. Trail-mix or granola. 1/4 to 1/3 cup of this should be enough to satisfy a craving and provide you with a quick energy boost. Most good quality trail mixes and granolas will be full of whole grains, nuts, and/or dried fruit, providing carbs and protein. Be careful which mix you choose, though, and watch out for sugar content. Better yet, make your own!

6. Low-fat yogurt or cheese. I’ve heard several times (sorry, I’m not looking for a site ;) ) that people who consume at least three servings of dairy a day have a slimmer waistline. Regardless, these items provide you with some much needed protein, giving you an energy boost for the long haul

5. Nuts. Nuts provide the same advantage as dairy, in that the protein provides a long lasting source of energy. Only have about 1/4 cup at once, because nuts are also usually loaded with (good) fat, but fat none-the-less.

4. Oatmeal. Generally, oatmeal is a good energy source because it’s almost exclusively carbs. Non-quick oats are usually best for providing long term energy because they contain lots of fiber, which slows digestion. In a pinch, quick oats are good, too! Of course, watch the sugar content.

3. Fresh fruit. Fruit always gives me a good pick up. I particularly love grapefruit, bananas, and berries. In fact, I think bananas are the swiss army knife of the fruit world. They are rich in nutrients, provide a healthful source of energy, and are incredibly portable. Next time you need a quick energy boost, reach for this yellow fruit and you’ll be pepped up in no time (scientifically, the reason might have something to do with easily digested carbs, and perhaps a small amount of Vitamin C).

2. Orange juice. The idea with OJ is similar as with just fruit, except I read that the vitamin C in orange juice (or, just about any other good source, such as other citrus, dark leafy greens, and other fruits) may actually boost your energy levels when consumed regularly. This article mentions that about 200-300 mg of C is probably sufficient; that equals about five kiwi, 2 red bell peppers, or 24 ounces of orange juice.

1. Water. Probably the best way to boost your energy is to stay properly hydrated. Think about it–how do you feel when you have a hangover, which is basically a state of extreme dehydration? Really sluggish and yucky. Most people need 60-100 ounces of water a day, coming from various sources: food, beverages, water. And, it’s the best kind of calorie: none! Additionally, it fills you up, making you less hungry. Did you know, too, that most of the time when you feel hunger, it’s not really hunger but thirst your body has mis-interpreted?

Tying it all together. This blog is about everyday cooking, while not blowing up your wallet. So, I think it’s fitting to point out that these suggestions run no more than approximately $1 per serving (pasta with meat sauce might be more, because meat is more expensive than produce and other types of food). So, stop spending $2 per can of some energy drink and stock up on on these foods! They are easy, quick, and cheap. And, they will do a better job of keeping you perky in the long run than some chemical suspended in a flavored sugar syrup.

What about you? I’ve seen some of these lists all over the internet, so I know I’m probably missing some really good suggestions. What are your favorite energy boosters?


Image of banana, yogurt, et al. provided courtesy of Earl Gray under a Creative Commons License.Image of water in a glass provided courtesy of bram_app under a Creative Commons License.

Disclaimer: I’m not a nutritionist, doctor, or some other health professional. Please do not take this post as health advice; it is solely for your reading enjoyment, and hopefully some occasional enlightenment. If you want to check something, do some web research or ask an expert. I express no warranties, implied, explicit, or otherwise; read and heed at your own risk! ;)

Recipes: Banana Bread



My mother-in-law makes the best banana bread! Since we’re here for the Holidays, she’s making some for our Christmas feast. Below is the recipe and some pictures:

Ingredients

  • 8 very ripe bananas, mashed
  • 1 1/2 cups coarsely chopped walnuts
  • 3 cups sugar
  • 1/2 pound butter, softened (2 sticks)
  • 4 eggs
  • 1 teaspoon vanilla
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons hot water

Directions

  1. Preheat the over to 350 degrees.
  2. Grease and flour three loaf pans.
  3. Mix the mashed bananas and nuts and set aside.
  4. Cream the sugar and butter together in a separate bowl.
  5. Add the eggs, one at a time, to incorporate.
  6. Add the vanilla and mix.
  7. Add the flour, one cup at a time, and stir just to incorporate. Do not over mix.
  8. Combine the dough and the banana mixture.
  9. In another cup, mix the baking soda and the water together.
  10. Pour the baking soda mixture into the batter and stir to combine.
  11. Divide the mixture into three loaf pans and place into the preheated oven.
  12. Bake for about one hour, or until a toothpick inserted into the center comes out clean.

Recipe: Persimmon Pudding



The Well Fed network has recently posted an entry about persimmons and gives a recipe for persimmon salsa. I thought, in the spirit of the Holiday season, I’d go a little different and post about a sweet variation on the persimmon theme. Here is a recipe for persimmon pudding, which is very much like a smooth bread pudding. The taste is somewhere around pumpkin pie, but the taste of the persimmon is more prominent than the pumpkin in a pie.

Ingredients:

  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 cups persimmon pulp
  • 2 eggs
  • 1 stick of butter, softened
  • 1 teaspoon of vanilla

Directions:

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and the wet ingredients in two separate bowls.
  3. Add the dry ingredients to the wet, just incorporating them. Don’t overmix, or you’ll likely create gluten which will ruin the silky texture of the pudding.
  4. Add the mixture to a 13 by 9 baking pan and bake for 50 minutes, or until the mixture has a little wiggle, but spring back into place (like a custard).
  5. Allow to cool, and serve with whipped cream or this simple sauce:

Persimmon Pudding Sauce

Ingredients

  • 1 cup light brown sugar
  • 4 tablespoons flour
  • 1 3/4 cup water
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • dash of salt

Directions:

  1. Combine the ingredients in a medium saucepan.
  2. Bring just to a boil, then lower the head to medium-low.
  3. Cook until the sauce has thickened.
  4. Allow to cool slightly, then pour the sauce over the persimmon pudding.
  5. Allow the sauce to set, and serve (with whipped cream, even!)

I hope you enjoy! Happy Friday!

Christmas Cookies



Erika, over a Kid Cuisine (part of the Well Fed Network–see the links section) just posted a recipe for Peanut Butter cookies which got me to thinking about my favorite Christmas cookies. I love sweets in the winter–there’s something particularly special about going to a friend’s or family member’s house and seeing the lavish spread of delicious sweets they’ve prepared (or had prepared) for you.

Apparently this is the norm in Scandinavian countries–my former boss told us a story yesterday about how her Norwegian mother-in-law would spend hours in the kitchen over the holidays. She’d spend this time preparing delectable goodies for those people who would frequent her home, and the spread would consist of several types of cookies and candy. Most contemporary folks now just stop by the bakery, because, as you can imagine, this is a time consuming process!

In the spirit of the holidays, I’m going to present to you a basic cookie dough recipe you can use for any kind of moderate sized, flat cookie. It’s basically a chocolate chip cookie dough, without the chips, and is easily customized.

Ingredients

  • 1/2 pound of butter or shortening, softened
  • 3/4 cup of granulated, white sugar
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 to 2 1/2 cups of all purpose flour
  • Up to 10 oz of your choice of fillings

Directions:

  1. Cream the butter/shortening and sugars in a large bowl.
  2. Add the eggs and vanilla extract to combine
  3. Combine the dry ingredients separately, then add them slowly to the creamed butter/sugar mixture.
    • Stir to combine, but don’t over work the dough.
    • If you add less flour, your dough will be looser, meaning your cookies will spread out in the over. If you want firmer dough (and cookies with less diameter), add more flour.
  4. Stir in your mix-ins.
  5. Set the dough aside, in the refrigerator, to chill for about 30 minutes. Meanwhile, preheat the oven to 425.
  6. Take the dough out of the fridge and scoop it on to a baking sheet, leaving about 2 inches of space between the cookies.
  7. Bake for approximately 10-12 minutes, until the cookies are just beginning to turn golden.
  8. Cool on racks for about 20 minutes, and they are ready to eat. Cool longer if you plan on packaging them, to eliminate condensation.

This is a really simple recipe, and you probably won’t break the bank to make these. I would advise using only shortening or butter, though–margarine just don’t taste the same. Same with vanilla–use only the real stuff. A little really does go a long way.

Some variations: double chocolate chip (add 2 tablespoons of cocoa powder with the flour and chunked semi-sweet chocolate); Nutella chip (replace 1/4 cup of fat with 1/2 cup of Nutella spread and chunked simi-sweet chocolate; chopped hazelnuts optional).

What is your favorite holiday cookie recipe?