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A Baking Miracle

May 11, 2012 in Food by traveleatlove | 9 comments

Look at that cake! It is perfect! And I do believe it’s the first time I have ever baked anything that didn’t end up mangled in some way. Whether I use the wrong pan, don’t grease the pan enough, drop the finished product, something always goes wrong. Not this time!

After making my pizza crust with almond meal a few weeks ago, I have become pretty obsessed with the nutrient dense product. It’s not too expensive, and while I love regular flour, it’s nice to have the added protein once in awhile.

After buying a new bag of almond meal at TJ’s, I started browsing the web for a breakfast type cake/quick bread I could make with the almond meal and found a simple recipe for a banana almond meal cake.

I knew it had to be a Bundt cake because I wanted to use the Bundt cake I got for my birthday. Whenever I say/write Bundt, I think of My Big Fat Greek Wedding. Smile

The original recipe can be found on this beautiful blog. It all started with some rapidly ripening bananas.

And of course almond meal. I also used a half cup of whole wheat flour.

The recipe also includes a half cup of yogurt;; I used my favorite, Fage 2%. It did not include cacao nibs, but I added them for a cocoa crunch and some added antioxidants.

The batter was incredibly simple to make, but my non-stick pan was the real star in this baking effort. As you can see from the first picture, it came out of the pan so perfectly. And to make it even better, the cake is delicious. It’s really more like a banana bread. I’ve been eating it for breakfast topped with more Greek yogurt. Yum.

And so we come to the end of yet another crazy work week. I am NJ bound to spend the weekend with my mom and sister. If you are celebrating a mom, aunt, grandma, or other special woman (or yourself!) this weekend, enjoy.

What are your weekend plans?

Technorati Tags: baking, bananas, bread, cake, healthy, recipe

Tags: baking, bananas, bread, cake, healthy, recipe

Peanut Tofu Quinoa

May 10, 2012 in Food, recipe by traveleatlove | 5 comments

Things are very busy around this household, and to cut back on prep time everyday, I have been trying to make extra large dinners that will last for at least two or three lunches. Plus we’re both trying to get a little more fit, so the focus has been on healthy, generally vegetarian meals with lots of protein.

Sunday night I pulled together a bunch of random ingredients to make a delicious quinoa dish with crumbled tofu and peanut sauce.

This dish was super simple and ended up being delicious. Here’s the scoop:

Ingredients

3 cups quinoa, cooked according to package instructions

1 package extra firm tofu, thoroughly drained and crumbled into small pieces

1 cup natural peanut butter

1 cup coconut milk

1/2 medium purple cabbage, chopped finely

8 large carrots, chopped finely

1 tsp red curry paste

4 tsp grated ginger

juice of one lime

While the quinoa cooked, I prepared the vegetables, chopping them to tiny bits together in my Cuisinart.

Once the carrots and cabbage were ready, I mixed them and the tofu in with the quinoa. I thinned out the peanut butter by adding some warm water and poured that in as well. I then added the coconut milk.

Once all of the vegetables, quinoa, tofu, and peanut butter were mixed, I added in the curry paste and ginger, stirred some more, and let it simmer until heated all the way through. Right before serving, I added a squeeze of lime to each bowl.

This no-fuss meal was a perfect dinner and an even better lunch with a little extra coconut milk and some leftover sweet potato added to it. The quinoa and tofu gave it a hefty protein kick, and the veggies added some extra nutrients.

It was definitely not a fancy meal, but the flavors and the little prep worked involved made it a new favorite. We’ve been making chilis, curries, and other big batches of food to get us through the week.

What are some of your favorites?

Technorati Tags: dinner, Lunch, quinoa, recipe, tofu, vegan, vegetables, Vegetarian

Tags: dinner, Lunch, quinoa, recipe, tofu, vegan, vegetables, Vegetarian

Raspberry Lemon jam Oatmeal Bars

May 1, 2012 in Food, recipe by traveleatlove | 7 comments

In addition to working on Sunday and getting ready to host friends for a Rioja tasting, I also squeezed in a batch of Oatmeal Cookie Bars. As my baking adventures tend to end, the result of my efforts was delicious but a mess, stuck to the very foil that the recipe told me to grease.

I first started thinking about some sort of jam-filled treat when I received a jar of homemade raspberry lemon jam from Chef Dandro at ArtBar’s recent menu tasting.

I did a quick search online and found this recipe for Delicious Raspberry Oatmeal Cookie Bars. I grabbed my giant tub of store-brand oats. My husband is on a big oatmeal kick, so we decided to stock up this weekend.

I mixed up my flour, brown sugar, oats, baking soda, and butter to create a nice crumble.

And then layered the crumble and jam into a baking dish lined with greased foil.

I ended up baking these cookie bars for the full 40 minutes plus some extra time, and the top never browned. Also, they REALLY stuck to the foil so getting them out was a huge ordeal. I decided to not serve them to our friends.

They tasted delicious though. The jam was perfect and cooked down to a nice gooey consistency when baked and the crumble tasted like brown butter. These were definitely a nice little treat when I took a break from everything on Sunday. I’ll definitely make them again and mix up the type of jam I use, though the ArtBar jam will be hard to beat!

From AllRecipes.com

Ingredients

1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Technorati Tags: dessert, jam, oatmeal, recipe