It has finally happened, I have moved to North Carolina! I am now working on catching up with my recipe postings. It uses the summer berries that I absolutely love from California, combined with my mom's handmade crystallized ginger (but go ahead and use some from your favorite market if my mom isn't handy). The recipe is one that I have adapted to have much less sugar and an extra crumbly top.
Ginger Berry Crisp
adapted from Self magazine
Ingredients:
Crisp:
1/8 cup crystallized ginger, pulsed in food processor
1/2 cup rolled oats, pulsed in food processor
1/2 cup whole wheat flour
1/4 cup turbinado sugar
1.5 tbsp splenda or sugar substitute
1/8 cup roasted almonds, chopped
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup margarine or butter
2 tsp ice water
Fruit filling:
1/2 pint blueberries
1 nectarine (or apple, peach, or more berries), chopped
1/4 cup lemon juice
1 tbsp whole wheat flour
Recipe:
(1) Preheat oven to 350 degrees F. Spray baking dish with cooking spray.
(2) Mix the ingredients for the fruit filling.
(3) In the food processor, pulse the crystallized ginger, rolled oats, and almonds 5-7 times so that still a little chunky.
(4) To the food processor, add the sugar, sugar substitute, whole wheat flour, baking powder, salt, and cinnamon until combined.
(5) Add to the food processor, cubed pieces of margarine or butter until a crumble forms.
(6) In the baking dish, fill with the fruit and top with the crumble.
(7) Bake crisp 35-40 minutes.
Enjoy with a little frozen yogurt, plain yogurt, cottage cheese, or, if you are like me, have it for breakfast!
The summer produce in San Francisco is phenomenal. I have mentioned before how I love farmer's markets. I will miss them here but I am looking forward to enjoying what North Carolina has to offer.
Inspired by some great seasonal produce, I decided to combine apricots, brussel sprouts, red onions, and left-over multigrain loaf to make a summery, light bread salad, known in Italy as a Panzanella.
Summer Brussel Sprout Panzanella
Ingredients:
1/2 red onion, chopped
1-2 tbsp white wine
1 cup brussell sprouts, chopped
3 small apricots, sliced
Juice of 1/2 lemon
1 tbsp olive oil
salt
pepper
merquen seasoning or garlic-onion powder (optional)
olive oil spray
Recipe:
1. Preheat oven to 450 degrees F. Spray sheet pan with olive oil. Lay apricots and brussel sprouts flat. Roast in the oven for 10-15 min until browned on sides (turn mid-way to brown on each side).
2. Slice multigrain loaf and toast twice to brown on all sides. Chop into cubes.
3. Meanwhile, saute chopped red onions with white wine in a small pan, sprayed with olive oil, until browned or caramelized.
4. Mix the roasted brussel sprouts with the caramelized onions, apricots, and toasted bread cubes.
5. Prepare vinaigarette in small bowl, whisking together the lemon juice, olive oil, salt, pepper, and seasoning.
6. Add vinaigarette to panzanella (bread salad) before serving.
I recently made a chili for a group of friends. It turned out well so I decided to post the recipe without the picture. But believe me.... If you follow this rough recipe, even with a little extra of this or that, it will come out well. Chili, my friends, is forgiving. That is why I love it.
Spicy White Bean Chili
Seasonings:
1 tbsp apple cider vinegar
1 tbsp malt vinegar
1 tsp cumin
1 tsp paprika
1/2 tbsp barley syrup (I used) or molasses
1 tsp Adobo spice
1 jalapeno chopped with seeds
1 habanero (left intact and removed before serving)
2 cloves garlic, chopped
Base Ingredients:
2 cups water
1 can pinto beans
1/2 container of Great Northern Beans (Trader Joe's)
1/2 cup tomato sauce
2 small tomatoes, diced
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 red onion, chopped
Recipe:
(1) Spray a 2 quart pan with olive oil. Add chopped garlic and onions and saute until slightly brown on medium heat.
(2) Add the red and green bell peppers to the mixture. Saute for 3-5 minutes.
(3) Add the beans and tomato sauce to the pan, followed by the jalapeno. Saute for a 2-3 minutes. Add water, spices, malt vinegar, and apple cider vinegar.
(4) After 30 minutes, lower the heat. Add the habanero and the small tomatoes. Simmer for 1 hour (basically forget about it).
(5) Remove habanero and serve.
Always with chili, it tastes better after a few hours of letting the flavors meld. I like to make a day in advance but this tastes good right after making.
Either way, enjoy.
The sandwich was an easy combination of cantelope, proscuitto, mixed salad greens, and dijon mustard.
Did I mention how much I love the simplicity but also the taste complexity of a sandwich...
My fiancé also recently made a delicious take on a burger:
Spicy Turkey Burgers with Asparagus
The asparagus is mixed in with the beef. Let me know what combinations you come up with!
It has finally happened, I have moved to North Carolina! I am now working on catching up with my recipe postings. It uses the summer berries that I absolutely love from California, combined with my mom's handmade crystallized ginger (but go ahead and use some from your favorite market if my mom isn't handy). The recipe is one that I have adapted to have much less sugar and an extra crumbly top.
