Archive for the ‘Daily Recipes’ Category
Weekends are for sleeping in, making breakfast and taking your time. There is something magical about slowing down and enjoying breakfast instead of the usual run out the door while cramming an english muffin in your face.
We couldn’t help but click on the link for a dutch baby recipe. If you are unfamiliar with dutch babies, imagine a giant pancake with a fluffy, souffle like texture. Imagine it the size of a cast iron skillet, topped with stewed apples and real maple syrup. Are you hungry yet? Us too.
Apple Dutch Babies
- 3 Tbsp unsalted butter, room temperature
- 4 large eggs
- 1 cup whole milk
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 honeycrisp apple
- 2 Tbsp butter
- 1 tsp cinnamon
- 1/4 cup sugar
- Juice of 1 lemon
- 1 cup heavy cream
Preheat oven to 425 degrees F. In a medium cast-iron pan or pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside. Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).
While the dutch baby bakes, prepare the fruit topping. Cut the apples into thin slices. Melt the butter in a saute pan. Stir in sugar until it just begins to dissolve. Add apples, cinnamon and lemon juice. Stir together over medium head until just softened (8-10 minutes). Remove from heat.
Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with apples. Enjoy hot.
Soup weather has arrived! True, the forecast has it back to 81 by the end of the week, but right now we are enjoying (well, some of us) this cold, crisp winter-like day. Not only does it feel like winter, we have a lot of local veggies that taste like winter. Chard, kale, spinach, butternut squash, pumpkins and sweet potatoes (just to name a few.)
We whipped up a curried pumpkin and butternut squash soup with coconut cream, and we think y’all will like what you taste. Stop by the store and get yourself a bowl. Or, if you’re feeling adventurous, pick up the ingredients and make some for yourself at home!
Curried Pumpkin & Butternut Squash Soup with Coconut Cream
From: in.gredients (team member Quinn, to be exact)
- 1 can of organic pumpkin
- 1 medium/large butternut squash
- 3 cloves garlic
- 1 medium onion
- 2 Tbsp vegetable broth powder or onion soup mix
- 3 cups water
- 2 Tbsp coconut oil
- 1 tsp sea salt (more or less to taste)
- 1/4 tsp pepper
- 1 Tbsp curry powder (more or less to taste)
- Coconut milk and pumpkin seeds to garnish (optional)
Halve, peel and de-seed pumpkin and butternut squash. Cut into 1″ cubes and set aside. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic.
Add curry (start with 1/2 Tbsp and add more as it cooks.) Cook for an additional minute. Add pumpkin, squash, vegetable powder, 6 cups hot water, salt & pepper. Bring to a boil. Reduce heat and simmer over medium/low heat until squash is easily pierced with a fork.
Use the immersion blender to puree. Adjust salt and curry after blending. Serve hot with a swirl of coconut milk and a sprinkling of pumpkin seeds.
Everybody loves a freshly baked scone. And if you’re one of the many who can’t have gluten, perhaps you’ve glumly waved goodbye to homemade scones on your path to gluten-free. Luckily, Bona Dea is here for us. This Austin based women owned gluten-free flour company is committed to using the highest quality gluten-free whole grains and superior production techniques. They are on a mission to maximize the food options available with gluten intolerances when baking at home.
We want everyone to enjoy these, so we’ve put the ingredients on sale: Bona Dea All Purpose Flour, Pie Pumpkins, Pumpkin Spice and Canned Pumpkin.
Now back to scones.
It’s ALMOST felt like fall these last few days (mid 70s counts at chilly to Texans, right?) and we have some beautiful local pie pumpkins. With Thanksgiving right around the corner, we look for any excuse to use pumpkin in any form. Soups, breads, curry, etc. You name it, we want to put pumpkin in it. If you don’t have the time to roast and make your own pumpkin pie puree, we also have organic canned pumpkin which is a great stand in if you are short on time.
Whip up a batch of these, make a cup of earl grey tea and watch the clouds roll in. Happy eating!
Gluten Free Pumpkin Scones
From: The Baking Beauties
- 1 3/4 cups Bona Dea Gluten-Free All Purpose Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 6 tablespoons unsalted cold butter, cut into chunks
- 1/2 cup pumpkin puree
- 2 Tbsp milk or cream
- 1 large egg
- Egg white or milk to brush the tops of the scones (optional)
- 1 Tbsp coarse sugar to sprinkle on top (optional)
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with GF flour. Set aside. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking. Brush the tops of the scones with milk or egg white, and sprinkle with sugar. Bake for 14-16 minutes, or until golden brown.
Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Enjoy!
Pumpkin is a quintessential fall ingredient. And, if you’re like a lot of people, when a recipe calls for pumpkin you go straight to the canned stuff. And while there are a lot of good brands of canned pumpkin out there, we are fans of roasting our own. Home roasted pumpkins are fresher and have a darker and sweeter flavor.
If fall isn’t reason enough to eat pumpkin, here are a few reasons why pumpkins are good for the soul AND the body.
- A cup of cooked pumpkin contains more than 200% of your recommended daily intake of vitamin A.
- Pumpkin seeds (always keep the seeds for roasting!) are rich in plant-based chemicals calls phytosterols that have been shows to reduce LDL (bad cholesterol). Meaning, pumpkin seeds are good for your heart.
- Pumpkins may reduce your risk of cancer. Like sweet potato and carrots, they boast the antioxidant beta-carotene, which may play a role in cancer prevention.
- Last but not least, pumpkins protect the skin. Those cancer fighting carotenoids also help keep the skin wrinkle-free.
(Source: Huffington Post)
We found a great tutorial on The Kitchn that gives step-by-step instructions on cooking whole pie pumpkins. We have some beautiful pumpkins in from Taylor Farms, which will make for the perfect homemade roasted pumpkin.
- Split your pumpkin in half, scrape the seeds and attached strings out of your pumpkin. Don’t throw these away! Roast the seeds!
- Heat the oven to 400 degrees F. Place the two halves cut side up in a baking sheet and roast for about an hour or until very soft inside. Remove from oven and let cool.
- Scrape up all the flesh inside the pumpkin, leaving only an empty shell or rind behind. If there is a lot of thick flesh that is too hard to be scraped up, then the pumpkin needs to roast longer.
- Put the scraped pumpkin in a food processor or food mill and puree until smooth. Refrigerate immediately; this will last for a few days in the fridge or a couple of months in the freezer, well-sealed.
Not sure what to do with your pumpkin pre or post roast? Check out these 10 amazing recipes from Camille Styles.
Happy National Kale Day, y’all! Perhaps you’re going to celebrate by adding kale to every meal of the day (kale smoothie, kale salad, kale chips… need I go on?) Or, if you’re not a fan of the stuff, perhaps your celebration will involve simply giving it a nod and moving on to your green of choice. Whatever your opinion is of this leafy green, we can all acknowledge that kale is a super food.
Kale is the richest source of carotenoids in the leafy-green vegetable family, which means it’s one of the top cancer fighters. Kale helps regulate estrogen, protects against heart disease, and regulates blood pressure. Did you know that the calcium in kale is more absorbable by the body than milk (and ounce for ounce, contains more calcium than milk?) Kale is a great choice for the prevention and treatment of osteoporosis, arthritis and bone loss. 
Yeah, kale is kind of a big deal. Sure, this green has gotten some flack lately for being “too popular”, which seems silly to us. It’s a great, healthy, and delicious food. We think it deserves the attention it’s getting. Why not try it out in this millet bowl from Oh She Glows? This recipe also features mushrooms, and is vegan and gluten free.
Health food for the win!
Millet Bowl with Mushroom Gravy and Kale
From: Oh She Glows
- 1/2 cup uncooked millet (makes 2 cups cooked)
- 1/2 tsp extra virgin olive oil
- 2 cups chopped onions
- 3 garlic cloves, minced
- 4 cups crimini mushrooms
- 1.5 tbsp low-sodium tamari (soy sauce)
- 1/2 tbsp cornstarch
- 1 & 1/4 cup vegetable broth
- 1 cup fresh chopped kale, stems removed
- Freshly ground black pepper & kosher salt, to taste
Toast millet in a post or skillet with a lid over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. What you’re looking for is a light toast. Remove from heat.
Bring a medium-sized pot of 1 cup water, a pinch of salt and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with a tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and saute for about 5 more minutes. Add the sliced mushrooms and saute for about 12 minutes, stirring occasionally. Next, add in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
In a small bowl, whisk together the broth and cornstarch until the clumps are gone, and then stir into the mushroom mixture. Stir in kale and cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.
Sources:  My New Roots
Fellow Texans, remember how this past weekend a cold front moved in and for a few days it actually felt like fall? We got to pull out our light sweaters and open up the windows to let in the cool breeze. True, it’s back up into the mid-90s, but that weather was so inspiring, we can’t help but stick with fall themed sales, recipes and events.
To celebrate the return of one of our favorite seasons, we’re highlighting the apples our Uncle Mike brought back from Washington State. These aren’t your everyday, run-of-the-mill apples. These are honey crisp apples, a fruit so sweet and crunchy that they literally leave your mouth-watering. If you are unfamiliar with this variety of apple, drop everything to purchase two (or three, or ten).
Not only does this recipe highlight the flavors of the apple, it comes to us from Smitten Kitchen, the baking blog goddess. We guarantee these scones will satisfy all your fall baked good cravings.
Apple & Cheddar Scones
From: Smitten Kitchen
- 2 honey crisp apples
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar plus 1 1/2 Tbsp for sprinkling
- 1/2 Tbsp baking powder
- 1/2 tsp salt plus additional for egg wash
- 6 Tbsp unsalted butter, chilled and cut into 1/2 inch cubes plus additional for baking sheet if not lining it with parchment paper.
- 1/2 cup sharp cheddar, shredded
- 1/4 cup heavy cream
- 2 large eggs
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low-speed until the dough just comes together. Do not overmix.
[Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.]
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling-pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.
Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. These scones were passable on day two and terrible on day three.
Today feels like fall. True, it’s still in the 90s in Austin, but if you’re inside with the air conditioning on, you can look out your window and pretend the air is cold. It’s a blessing and a curse to live in a warm and sunny climate. We get to brag about our 70 degree December days, but we miss out as the rest of the world wraps themselves in scarves and curls up next to the fire.
Still, we get to enjoy fall produce. We just got in local sweet potatoes from Johnson’s Backyard Garden and when you combine those with local butternut squash you can whip up a delicious & warming soup. Nothing screams fall like a curried coconut soup.
Curried Butternut Squash, Carrot & Coconut Soup
From: Oms & Honey
- Spoonful of coconut oil
- White onion, chopped
- 3 cloves of garlic, minced
- 1 butternut squash
- 6 carrots, chopped
- 1 sweet potato, chopped
- 1 can coconut milk
- 16 oz vegetable stock
- 2 Tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
Preheat oven to 400 degrees F. Cut your butternut squash in half, and lightly brush sides with melted coconut oil. Sprinkle with salt and pepper and cook for 30 minutes. While squash is cooking, warm up coconut oil in a pot over medium/low heat. When warm, add in chopped onions and saute for 5 minutes. Add in garlic and saute for 2 more minutes. Add in the rest of the vegetables and let everything saute before adding in salt/pepper and vegetable stock. Put on lid and lower to a simmer, letting the juices mix together for 10 minutes. The veggies should be getting soft by now.
Once the squash is done, take it out of the oven and let cool (you can let your soup simmer while cooling.) Once the squash is cool, add in with the rest of the veggies and stock. Add in coconut milk, curry powder and turmeric (and a dash more salt, for good measure.) Let everything warm back up again for another 5 minutes and then using an immersion blender (one of my favorite kitchen tools) blend until you reach your desired consistency. If you don’t have an immersion blender, you can blend in batches using a blender.
Serve it with a slice of toasted 9 grain bread from Baked in Austin and you couldn’t be happier.
Yep, the triple digit weather is here. The good news is we have Barton Springs, fresh local melons, and the ability to escape to air conditioning. August in Texas is sweaty, sticky and down right warm. The good news is that it’s Friday and we’re offering up a roasted peach and coconut popsicle recipe. If that isn’t enough to make you start drooling, we don’t know what will.
In just a few hours, you can hustle home, whip up a batch of these and dream of cooler days.
Roasted Peach and Coconut Popsicles
From: Katie Did
- 2 peaches
- Squeeze of lemon and a pinch of salt
- 1 can of coconut milk
- 1 tsp vanilla extract
Preheat oven to 425 degrees (we know, it’s hot… but this is worth it, we promise). Slice peaches into wedges, sprinkle with lemon juice and a touch of sea salt. Place in the oven and roast for about 25 minutes until they are beginning to caramelize. Remove from oven and dice into smaller pieces.
Whisk together the coconut milk and vanilla extract. Pour the coconut milk into the popsicle molds to fill them about half way. Stick in the freezer and allow to set for 30 minutes.
Remove molds and drop in the peaches. Try and evenly distribute the peaches into the popsicles. They should be full of peaches. Top off the popsicles with the remaining coconut milk until just about all the way to the top. Stick a popsicle stick in each and freeze for another 2-3 hours. Once they’re frozen, remove them from the molds. You may have to run the base under warm water to remove them, depending on your mold.
Summer is for backyard BBQs, living in your swimsuit and using every available opportunity to get yourself into a body of water (at least in Texas, where we go months on end in stifling heat.) We love spending love evenings with friends over good food, especially when you can take an unhealthy classic and turn it into something a little less greasy, less processed and less stomach-ache inducing.
Take, for example, the potato chip. We have all been the person that ends up with greasy hands and so much sodium you can feel your fingers swell on the spot. There’s a way to get your fix without feeling like you just ate a salt lick. We found this recipe for homemade sea salt and vinegar chips at Oh She Glows, a great blog to reference when you’re in need of a healthy vegetarian dish. She also inspires her readers with her active and healthy lifestyle. You get to read up on her running and workout plan while simultaneously learning how to make healthy food, it’s inspirational (to say the least.)
We have our Green Gate Farms potatoes on sale this week, which are perfect for these homemade chips. They’re great to make as a mid-afternoon snack, or if you feel so inclined, you can grill them on the BBQ.
Sea Salt & Vinegar Chips
From: Oh She Glows
- Approximately 4 cups white vinegar
- 4-5 medium potatoes, sliced into 1/4 inch rounds
- 1-1.5 tsp coarse sea salt
- Very small sprinkle of freshly ground black pepper
- 2 tsp extra virgin olive oil
Wash and slice up the potatoes into 1/4 inch rounds. Place in a medium-sized pot. Pour vinegar into pot until all the potatoes are covered by the vinegar. Bring to a boil and then reduce to a medium heat for 5 minutes. Remove from heat and let sit in pot for 30 minutes. After 30 minutes, take a greased baking sheet and lay the potato rounds flat on the sheet. Drizzle oil and mix with hands. Sprinkle salt and pepper on top. Bake for 30-35 minutes at 425 F. After 30 minutes of baking, flip carefully. Drizzle oil and sprinkle more salt. Bake for another 10-15 minutes, watching carefully not to burn the potatoes. Serve with ketchup and more sea salt if preferred.
Eggplant is a vegetable that gets skipped over in the grocery store. It’s not a veggie you can pluck off the shelf and eat raw (well, you can… but it’s not that tasty), and if you don’t have a dish in mind, it’s hard to know what to do with it. We think it deserves a little more love. Not only are they stunning (just look at that vibrant purple!), they are full of nutritional goodness.
Eggplants belong to the nightshade family of vegetables, and have a pleasantly bitter taste and spongy texture. Back in the day, eggplant was though to cause insanity, leprosy and cancer as people thought its bitter taste meant it had a “bitter disposition”. We now know that they’re great for us, packed full of vitamins, minerals and phytonutrients, many of which have antioxidant activity.
When you’re buying your eggplants, choose ones that are firm and heavy for their size. Their skin should be smooth and shiny with vivid coloring. The stem and cap should be bright green in color. To test for the ripeness, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe. If an indentation remains, it’s not ripe.
Go ahead, give eggplant a chance, you won’t be disappointed.
Eggplant & Basil Pizza with Cornmeal Crust
From: The Ginger Kitchen
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- 2 Tbsp olive oil
- 2 cups fresh basil, chopped
- 2 cloves garlic, chopped
- 3 Tbsp pesto
- 1 large tomato, thinly sliced
- 2 eggplants, thinly sliced
- 1 1/2 cup mozzarella
- 1/4 cup fresh oregano, chopped
Place the cornmeal, flour, baking powder and 1/2 tsp salt onto your work surface or in a bowl. Make a well in the center and add the water and olive oil. Combine and knead for about 8-10 minutes until the dough is elastic and shiny. Set aside.
Preheat the oven to 390 degrees F. Grease a pizza tray or baking sheet. Roll the cornmeal dough to less than 1/4 inch thick. Don’t worry about getting it perfectly round, it’ll still taste just as delicious. Transfer the dough to a baking sheet. Spread with pesto, top with tomatoes, then eggplant, basil and oregano. Sprinkle with garlic and cheese. Bake for 15-20 minutes or until pizza crust is crisp and golden. Enjoy!