Landmarks and Delights in London, UK

On my first visit to Europe in the middle of the summer, I was thrilled to have quite a pleasant experience with the Brits again. Between the sites, sounds, and tastes, my senses were delighted. 

Here are a few highlights:

 The Royal Barge which is located by St. Katharine's Docks. The wealth of restaurants, cafes, 

and shops in the area are worth the visit.

Tower Bridge was commemorating the first world war. In quite a fantastic way, 

they laid tulips to illustrate the blood shed and sacrifice during the war.

It was awesome to have this as part of the route for my morning runs.

Perhaps one of the best stops for breakfast energy or delicious desserts is Natural Kitchen. It has recently become a small chain but it keeps to making everything from scratch, wholesome, and hearty (okay, minus the croissants are less wholesome and hearty but incredibly delicious and buttery).

The special thing about Lamb and Flag is that was one of the favorite drinking spots for Charles Dickens. A great spot to stop and have a London cask ale after walking around Covent Gardens.

I also had the pleasure of enjoying some fine dining in Belgravia. 

The presentation of this first course I think captures quite well their 

meticulous attention to detail (especially flavor). 

If you venture into the UK, feel free to ask for additional recommendations. These were some of the highlights from this visit. Enjoy!

Canapes and Nibbles

While I eagerly aimed to post a delicious recipe or two during the month of May, I had the great fortune to travel to some delicious destinations. It was only necessary to post pictures of some of the exciting things that I tasted. If only there was tastagram...

Salmon Canapes in Copenhagen, Denmark: 

Foie Gras Canapes in Copenhagen, Denmark

 Danish Pastries made by Lagkagehuset in Denmark

 Over-medium Poached Eggs with Handmade Blood Sausage in London, England

 Artisan Chocolates with Trinidadian 85% dark chocolate from R&R 

(Borough's Market, London, England) and

Spanish Feret Sausage with Proscuitto and Walnuts 

courtesy of wonderful friends in London, England

Enjoy!

Decadence: Banana Bread Pudding topped with caramelized fruit and nuts

I love when I make something and the person tasting grins at first bite....I know, no voice comes out at first, just a warming smile like an ah ha moment in meditation or yoga, when you finally get that pose correct.

Well that complement came upon sharing this dessert. It is a bread pudding but it uses leftover sweet decadent full of flavor banana bread, as the base.

I feel like I cannot take all of the credit as I used one of the 5 loaves provided by my mother. I do not exaggerate. She is very generous and also exceptional at everything she makes. In fact, you can find her recipe for the banana bread here.

When we ended up with 5 loaves of banana bread, we froze what we couldn't consume immediately. When I found this loaf in the freezer, I decided to make bread pudding.... The result, fantastic!

Banana Bread Pudding

Ingredients:

1 full sized loaf of banana bread
1 tbsp butter or margarine
1/2 cup raisins (optional)
4 egg whites, beaten
2 cups lowfat milk or almond milk
1/2 cup sugar or 12 packets of sugar substitute
1 tsp ground cinnamon
1 tsp vanilla extract

Recipe:

(1) Preheat the oven to 350 degrees F.

(2) Spray a pyrex dish (8 x 8) or mid-sized pyrex bowl with baking spray (canola oil with flour).

(3) Melt the butter/margarine into a medium-sized microwave safe bowl. I usually microwave the butter or margarine at low power for 1-2 min. Break the banana bread into small pieces into this bowl and toss to coat.

(4) In another mixing bowl, whisk the eggs, almond milk, sugar, cinnamon, and vanilla extract until well combined.

(5) Evenly distribute bread over prepared baking pan. Pour liquid mixture over the bread, and lightly push down with a fork so all of the bread is coated and absorbing the egg mixture. Add the raisins and whatever other favorite additions, spreading evenly. Nuts also work well.

(6) Bake in the preheated oven for 45 minutes or until done. Check completeness by sticking a knife into the center. If the knife comes out clean without any of the bread mixture adhering, the bread pudding is done.

(7) Allow to cool and enjoy.

And yes, wait for it...............the ah ha moment. Bliss.

I topped mine with caramelized bananas (bananas + 1 tbsp sugar over heat, stirring every few minutes) and chopped walnuts.

Lemon - Apple Squares

It's been about a week since I last posted. And this time, words are quite necessary. I decided to try a NEW, yes a NEW, recipe from Kashi's website. You may be wondering why words are needed. Well let's just say I adapted this recipe to my own liking, higher protein, lower sugar, and lots of whole grain goodness. I have to also emphasize that this a new recipe attempt as my previous post about the Wholesome Sour Cream Apple Muffins has caused quite a stir in our house. My husband finally read the post, and let's just say he is now paying attention to ensure that his leg is not being pulled.

With this recipe, comes a warning, don't try it first thing out of the oven. You may wonder why the entire pan is empty in a few short minutes. It tastes like apple pie crossed with raisin bread. Yum.

Lemon - Apple Squares

Recipe adapted from Kashi recipes

Ingredients

2 cups, finely crushed Kashi GOLEAN® cereal
1 cup whole wheat flour
1/2 cup organic raisins
1 teaspoon cinnamon
1 teaspoon baking powder (aluminum free)
1/2 cup nonfat greek yogurt
1/2 cup cane syrup or sugar free pancake syrup
1/2 cup egg substitute
1/4 cup almond milk
1/8 cup canola or olive oil
1 tbsp lemon juice
1 teaspoon pure vanilla extract
9 packets of sugar substitute (7 Splenda, 2 Purevia)
2 cups apples, finely diced

Directions

1. Pre-heat oven to 350°F.
2. Spray 8"x11" or 6"x12" pyrex baking pan with Pam baking spray.

3. In a medium bowl, mix first five ingredients. Mix well, then set aside.
In a large bowl, mix together applesauce, greek yogurt, sugar substitute, egg substitute, milk, oil, lemon juice, and vanilla. Then add diced apples and mix well.

4. Add dry ingredients to wet mixture and mix well. Spread evenly in oiled and floured 8" x 11" bake pan and bake 40-45 minutes or until knife comes out clean. Cut into squares. Makes 20-24 squares.

Eat up!

Wordless Wednesday: Zucchini Bread and other Sweet Treats

Sweet Bread and Zucchini Bread

Wholesome Sour Cream Apple Muffins

Recently, it clicked in my head. 

To make someone smile, all you need is one surprise trick in your itinerary: I found the one for my husband. Bless his heart. 

I have made the following recipe probably 4-5 times over the last 8 months and he says something similar every time: "Wow, these are great. I don't think I've had these before, they are the best thing ever." 

He thinks I didn't hear him, but each time I laugh and smile, because the base recipe didn't change. I either added or subtracted nuts or raisins. And every time I have used apples. The results are purely delicious. I love one for morning breakfast or a heathy dessert. He would say one or two of these a day, would satisfy his apple craving (his favorite fruit)....



Whole Grain Sour Cream Apple Muffins

(Recipe adapted from Pinch My Salt)


Ingredients:

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup sour cream, at room temp.
1/6 cup canola oil
1/4 cup nonfat greek yogurt
2 eggs
3/4 cup packed brown sugar or 18 sugar substitute packets
2 teaspoons vanilla
1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)


Recipe:

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well) or into a loaf pan. Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired (I omitted this as it was perfectly sweet).

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin/bread comes out clean. Note, I made both a loaf and a few muffins. It will take less time for the muffins than a full loaf.

Homemade Chocolate Fruit and Nut Biscotti

It was a wonderful Saturday morning and I caught myself thinking back about the bakeries in San Francisco, where I would do the marjority of my reading for classes. A typical trip to Tartine or Crepes on Cole would involve a mug of tea, either chai, vanilla jasmine, a smooth earl gray, or perhaps something floral, like hibiscus. Then, I would joyfully select a biscotti...that was my favorite pairing.

Over the last year, I have been learning how to make biscotti. It is my divine treat and quite a pricey one. My favorite one to purchase now is Irene's biscotti. It is sliced thin, full of flavor, and combined with fruit that caramelizes while baking....not too much but just enough to get a slightly chewy texture around the fruit, but remain otherwise very crispy....

After a few trials, I think I have it.
I promise you, this is a must try. It is delicious.

**Recipe adapted from King Arthur Whole Wheat Baking cookbook

Ingredients:

• 6 tablespoons butter
• 2/3 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups whole wheat flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped pecans or walnuts
• 1/4 cup dark chocolate chips
• 1/4 cup raisins and dried cranberries

Recipe:

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet or a half-sheet (18" x 13") pan.

2) In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth.

3) Add the eggs and beat till the mixture is well combined. It may look a big coagulated, which is perfect.

4) Add the flour and oats, mixing to combine.

5) Stir in the chocolate chips, nuts, raisins, and cranberries.

6) Divide the dough into four equal pieces, placing them on the prepared baking sheet.

7) Shape each piece into a rough log about 10" to 11" long, placing the logs crosswise on the sheet, and spacing them about 2" apart. (Yes, your hands will get a little sticky). Using your wet fingers and/or a wet spatula, flatten and smooth the logs till they're about 3/4" thick, and about 1 1/4" wide.

8) Spritz the top of each log with water.

9) Bake the logs for 23 to 25 minutes, until they're beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz with water and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325°F.

10) Cut the logs crosswise into 1/2" to 3/4" slices, using a sharp chef's knife.

11) Place the biscotti back on the baking sheet, spacing them close together without touching.

12) Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them from the oven. Allow to cool completely on the pan (especially before storing, otherwise these will be soggy the next day).

Berry Shortbread Bars

As an active member of various organizations, I often have to prepare a dish or light bite for socials and other networking events. With an over-flowing freezer and the need to clear some space, I pulled out a bag of frozen berries and decided to make a shortbread based bar, but incorporating a little granola (i.e. granola bars) to make this a quicker, easier, and more fiber-full treat. I was pleasantly surprised by the outcome. 

Berry Shortbread Bars

Ingredients:

Crust:
1 cup whole wheat flour
1/4 cup sugar or sugar substitute
1 pinch salt
1/2 cup fat free sour cream
1 1/2 chewy granola bars

Filling:
3 cups frozen or fresh blueberries
1/4 cup sugar or sugar substitute
1/2 tbsp lemon juice
1 tbsp whole wheat flour
1/8 tsp ground nutmeg

Topping:
2 tbsp butter
3 tbsp nonfat greek yogurt
1/4 tsp cinnamon
1/2 cup brown sugar or substitute
1 cup whole wheat flour

Directions:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 1 cups flour, 1/4 cup sugar, crumbled granola bars, and salt. I used the kashi vanilla almond bars because they are awesome and the flavor will not overwhelm the filling. An oat and honey granola bar would work also. Cut in the 1/2 cup sour cream until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Note: If the mixture is too sticky, add a little oatmeal and mix in until combined.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly. Meanwhile, prepare the blueberry mixture.
• Combine the 1/4 cup sugar or sugar substitute and nutmeg; sprinkle over the blueberries. Add the lemon juice. Set aside.
• Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Alternatively put in a mini food processor to make this even faster. Lastly, mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool before cutting into bars.

Chocolate, Fruit, and Nut Zucchini Bread

In an aim to use zucchini and celebrate spring, I decided to use a few surplus items in our house (greek yogurt, dried cranberries, walnuts, dark chocolate chips) to make a hearty and delicious snack. I love the finished product. Apparently my husband does too, as after a few days a huge loaf has been devoured. I know he was training for a marathon and everything but still, we both love this recipe. 

Try it yourself and let me know what you think. 

Recipe adapted from King Arthur Whole Grain Baking cookbook

Ingredients:

• 2 large eggs or egg whites
• 1/3 cup low-fat greek yogurt
• 1/2 cup vegetable oil
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 and 1/2 cups Whole Wheat Flour
• 1/2 cup oatmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
• 1/2 cup dark chocolate chips
• 1/4 cup dried cranberries (optional)
• 1/2 cup chopped walnuts (optional)

Recipe:

1) Preheat the oven to 350°F; lightly grease a 9" x 5" loaf pan.

2) In a large mixing bowl, beat the eggs, greek yogurt, oil, sugar or sugar substitute, and vanilla until smooth.

3) Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined.

4) Stir in the zucchini, oatmeal, dried cranberries, chocolate chips, and nuts.

5) Pour the batter into the prepared pan.

6) Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate).

7) Remove the bread from the oven, and let cool for 10 to 15 minutes before removing from the pan onto a rack.

8) Cool completely before slicing; store well-wrapped, at room temperature.

Yield: one 9" x 5" loaf.

By the way, don't blame me if you can't stop eating this one.

Thanksgiving Recap and Yummy Sweet Potato Pie

Thanksgiving, this year, was wonderful.


It was a decadent, joyous time with friends. And guess what, I didn't cook the main dishes. What a relief!! Instead this year, I roasted and stuffed a chicken.


I was skeptical, but a roasted chicken for a household of two is much better (and way easier) than a roasted turkey. I stuffed this bird with a apple-cornbread-whole wheat stuffing with added celery, onion, and chicken sausage, similar to the recipe I used last thanksgiving. Yummy.



In preparation for dinner at our friend's house for thanksgiving, we prepared a sweet potato pie with a homemade whole-wheat crust. This crust is very quick and easy.


All-purpose Pie Crust:




Ingredients:


3 cups whole wheat flour
1.5 tbsp Stevia/Truvia
1/4 cup butter or Smart Balance
3/4 cup fat-free greek yogurt
1/3 cup ice water


Recipe:

1. Combine flour and sugar substitute into the bowl of an electric mixer. Cut butter or margarine into tablespoon pieces; add it, along with the greek yogurt, to the flour and sugar. Use the paddle beater to cut the butter and yogurt together with the flour.
2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Place into ziplock freezer bag. Flatten each part into a disk, and chill for about 30 minutes before rolling.

For the sweet potato pie filling, check out my blog post at a later date for the recipe to create a delicious treat to share (or keep to yourself) that looks like this. My husband did a fantastic job with the filling, this year, making the dish an extra treat for me ;)