Category Archives: BREAKFAST RECIPES

GF BANANA NUT QUICK BREAD  

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You need really ripe bananas. Black spots and streaks are our friend!

OK, the first thing you should know is that I have a strong aversion to bananas. You couldn’t get me to eat a plain banana even for the cost of a round trip ticket to Witchita. (Like I would want to go there anyway!) (But, that’s not the point.) But, for some unknown reason, I love banana bread. (I know. It makes no sense at all.)

So, when I decided that what I needed was a recipe for a banana bread that was a bit healthier than my other two delightful recipes already on this site, I went on line for inspiration. And I found this great recipe on one of my favorite sites – cookieandkate.com. Of course I messed with a couple of the ingredient amounts and added chopped walnuts and a sprinkling of coarse sugar on top to add a little bit of crunch to the bread. Because, who doesn’t like crunch? But the bones of this recipe are all on Kate.

And by golly, this recipe makes for one darn good banana bread. And it’s healthier for us than my other two recipes, so I feel less guilty eating it. And serving it to Mr. C.

And this super moist bread is very easy to make. Doesn’t even require a mixer. Just the use of a whisk and a tiny bit of elbow grease.

So, if you too would appreciate experiencing a little less guilt when biting into a tender and delicious quick bread, then this is the recipe for you.

Well there’s a cloud covering over our part of western Washington today, but it’s not raining. We did have a bit of rain the last couple of days, but not enough to dampen our spirts. Just enough to give the plants and trees in our yard a nice soft watering. Of course with the clouds we can’t see the mountains. But they’ll come back and bless us with their beauty when the clouds decide to visit another part of the world.

Isn’t it wonderful to know that there are things that we can count on to make our lives more pleasant. Like mountain sightings, and noisy creeks, and sandy beaches. And tree blossoms in the spring, and fresh veggies and fruits available to us year-round in our local grocery stores.

Because of all the treasures that are a part of my daily life, I try very hard not to take anything for granted. Instead I endeavor to remain thankful for all the wonderful blessings I receive on a daily basis. I am so very, very lucky. As I hope you are too.

Peace and love to all.  

¼ c. extra-virgin olive oil  

⅓ c. maple syrup

1½ tsp. vanilla extract

4 lg. eggs

slightly rounded cup of mashed ripe bananas (2 lg. bananas)  

1 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. fine sea salt

2½ c. almond flour

¾ c. chopped walnuts

2 tsp. coarse sugar, for sprinkling on top

Lightly spray 1 (9×5-inch) non-stick loaf pan or 2 (7½ x 3½-inch) non-stick loaf pans with cooking spray. Then cut a piece of parchment paper to fit the bottom of pan or pans. Lightly coat the parchment paper with cooking spray. Set pan or pans aside.

In a large mixing bowl, whisk the olive oil, maple syrup, and vanilla together until well blended. Add the eggs and whisk until the mixture is thoroughly combined.

Add the mashed bananas, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

Add the almond flour and stir just until the batter is well blended. Stir in the chopped walnuts. Pour the batter into your prepared loaf pan or pans. Evenly sprinkle the coarse sugar over the top of the dough.

Bake in a pre-heated 325-degree oven for 55 to 65 minutes (single loaf) or 45-50 minutes for 2 pans. Or until the center of the loaf springs back when touched with your fingers and the internal temperature reads between 200 to 205-degrees.   

Remove from oven and place the pan or pans on a wire rack for at least 20 minutes. (This bread is delicate while still warm.)

Use a butter knife or offset spatula if necessary to loosen the edges of the bread from the pan, then carefully turn out onto your wire rack. Cool completely before slicing.

Store in an airtight container at room temperature. Warm slightly before serving.

  

FRESH BLUEBERRY ALMOND QUICK BREAD

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I usually make some type of quick bread before we head out on a trailer trip. Maybe some muffins too. And a couple kinds of cookies to munch on any time a goodie is called for, along with 3 or 4 appetizer spreads for happy hour. And of course, homemade granola. And marinara sauce, meat loaf, etc. etc.

But for our recent month-long adventure, I wanted to change things up a bit. And I decided that blueberry bread would be perfect. So, onto the internet I went in search of the perfect blueberry bread recipe. And I found this recipe on thebestblogrecipes.com. I made a couple of minor changes, but all our thanks for this great recipe go to Shauna and Bailey.

I made two small loaves for the trip. I froze one and kept the other in the trailer’s fridge. And I was amazed at how well the one in the fridge stayed fresh. Of course, I had to ration out thin slices or the first loaf would have been totally consumed within 2 days. This bread is just that good. And I don’t know what made me think to include a bit of almond extract and place sliced almonds on the top along with the coarse sugar to give the bread a tiny bit of crunch. But boy did it work. And this bread had been so stinkin’ easy to build. I didn’t even have to get my mixer dirty.

So, next time you need a yummy treat for either breakfast or coffee breaks, I recommend you give this recipe a try. Easy and quick to prepare, and absolutely delicious.

Well, that’s it for today. Mr. C. and 4 other guys are rehearsing in our living room for an upcoming gig. So, after preparing a sandwich and chips lunch and two peach pies for the guy’s break, my body is telling me that what it needs now more than anything else is a nap. So, I’m going to give my body what it wants. Dynamic and scintillating rhetoric will just have to wait for another recipe preface when I can hopefully keep my mind focused and my eyes open. And my thoughts directed at my writing rather than towards my pillow.

But as always, peace and love to all.

2 c. fresh blueberries, washed and air dried

2 tsp. unbleached all-purpose flour to coat the blueberries

2 c. unbleached all-purpose flour, fluffed

¾ c. granulated sugar

2½ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

2 lg. eggs

½ c. + 2 tsp. whole milk

½ c. vegetable oil

1 tsp. pure vanilla extract

1 tsp. pure almond extract

½ c. sliced almonds

2 tsp. coarse sugar, for sprinkling on top

Lightly spray 1 (9×5-inch) loaf pan or 2 (7½ x 3½-inch) loaf pans with cooking spray. Set pan or pans aside.

In a small mixing bowl, sprinkle the 2 teaspoons of flour on top of the fresh blueberries, and gently stir them together.

In a large mixing bowl whisk the 2 cups of flour, sugar, baking powder, baking soda, and salt together until combined.

In a medium-sized mixing bowl whisk the eggs, milk, veggie oil, vanilla, and almond extract together until all the wet ingredients are thoroughly blended.

Slowly stir the wet ingredients into the dry ingredients. Stir until no flour streaks are visible. Do not over mix. Carefully fold in the blueberries, taking care not to crush the berries while mixing.

Spoon the blueberry batter into the prepared loaf pan or pans. Evenly sprinkle on the sliced almonds. Sprinkle the 2 teaspoons of coarse sugar on top of the bread for garnish.

Bake the single loaf in a pre-heated 350-degree oven for 45 to 50 minutes or until a toothpick inserted comes out clean. Bake the two loaves for 30-35 minutes or until a toothpick inserted comes out clean.

Remove from oven and allow the blueberry bread to rest in the pan or pans for 20 minutes before removing to a cooling rack.

Store in the fridge in an airtight container. Gently warm before serving. Great for breakfast or with your late morning or afternoon coffee or tea.

CINNAMON GRANOLA WITH DRIED FRUIT AND NUTS

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OK, I know, another granola recipe. But as I have said before, we adore granola and eat it almost every morning. And I still love to experiment with different combinations of oils, sweeteners, spices, nuts, and dried fruit. But truthfully, none of my granola recipes are that different. But posting recipes keeps me off the streets and from driving Mr. C crazy. So, think of my posts as a way for me to keep thinking positive rather than dwell on all the negative things that are currently happening in our country. But enough about that!

Anyway, a couple of days ago I prepared a batch of granola using the formula you find below. And Mr. Cs comment yesterday morning, after just one bite, was “this granola is really good”. So, even though this recipe is like some of my other granola recipes, I felt compelled to post this one too. (I’m sure you can understand the logic behind my decision and can find it in your heart to forgive me.)

But, if you too are a granola lover, give this recipe a try. The flavor of cinnamon is just terrific with dried fruit. And no, you will not taste the olive oil. But the sweetness from the maple syrup comes through. Overall, when taken with fresh fruit and yogurt, this granola is a winner. But you must judge that for yourself. So, what are you waiting for? You already have your written invitation!

Peace and love to all.

½ c. extra virgin olive oil

½ c. pure maple syrup

1 tsp. kosher salt

2 tsp. ground cinnamon

2 tsp. vanilla

8 c. old-fashioned rolled oats

3 c. nuts (pecans, almonds, walnuts, hazelnuts) 

1 c. unsweetened flaked coconut

1 c. dried chopped dates

1 c. dried blueberries or dried chopped cherries  

1 c. dried chopped strawberries or dried cranberries

1 c. freeze dried blueberries, opt.

Preheat oven to 300-degrees.

In a large mixing bowl, whisk the olive oil, maple syrup, salt, cinnamon, and vanilla together. Then stir in the oats. Spread mixture on a rimmed baking sheet or sheets in an even layer and bake for 25 minutes. (The layer will be fairly thick.) (Don’t wash the mixing bowl.)

After 25 minutes, add the nuts and coconut. Bake for an additional 10-15 minutes or until the oats are a light golden brown.

Remove from oven and transfer the granola back to the large bowl and add the dried dates, blueberries, and strawberries, tossing to combine.

Allow to cool completely before adding the freeze-dried blueberries. Store in an airtight container.

Great topped with fresh fruit and Greek yogurt.

GRANOLA WITH ALMONDS, COCONUT, DRIED CHERRIES AND BLUEBERRIES

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OK, yet another granola recipe that worked. I say “that worked” because sometimes my granola experiments are less than delicious. Way less than delicious. Take my last one before this one for example.

It included so many healthy ingredients that it tasted like sawdust with a few nuts thrown in for encouragement. Needless to say, that recipe did not make it on this site. One of my never to be repeated, drop it off the face of the earth, do not make this again, what were you thinking kind of recipe that you will never know about. Unless of course I feel compelled to relate another failure I experienced in my kitchen. And yes, I do have monumental debacles every so often. But those washouts often lead to a learning experience. And I did learn one valuable lesson. There is a huge difference between pepitas and dried pumpkin seeds.  

Pepitas are delicious and when just a few are added to granola, everything is just fine. And in salads and seed breads they are divine. But the pumpkin seeds I added to the batch of granola that shall forever remain unpublished, were so dry they tasted just like I imagine fodder tastes. Dried hay. And just to clarify, pepitas and pumpkin seeds are two different things.

Pepitas are harvested from styrian or oil seed pumpkins and the seeds do not have hulls. Any other variety of pumpkin produces a hulled seed that’s fibrous and less tender. Now maybe I just got a bad batch of pumpkin seeds that I used in my second to the latest batch of granola. There is always that possibility. But you know the old saying – fool me once shame on you, fool me twice, shame on me. And I intend to remain without shame! At least when it comes to pumpkin seeds!

But this batch was perfect. Lots of oats, almonds, coconut, and dried fruit. Just the way I like granola. And I like granola a lot.

So, although I have several recipes for granola on this site, I feel there is always room for one more. Because variety is the spice of life. And I want my life to be spicy.

As always, have fun cooking up a storm. Try new recipes. Try new ethnic cuisines. And don’t be afraid of an occasional failure. No one can produce a winning dish every single time. It truly isn’t possible. Plus, every other cook would hate that person. And who wants that?

Peace and love to all.  

½ c. pure maple syrup

½ c. extra virgin olive oil

2 tsp. vanilla

½ tsp. almond extract

1 tsp. kosher salt

1 tsp. cinnamon

8 c. old-fashioned rolled oats

3 c. roughly chopped almonds   

1 c. unsweetened flaked coconut

2 c. roughly chopped unsweetened dried cherries

1 c. dried blueberries

Preheat oven to 300-degrees.

In a large mixing bowl, whisk the maple syrup, olive oil, vanilla, almond extract, salt, and cinnamon together. Then stir in the oats. Spread mixture on a rimmed baking sheet or sheets in an even layer and bake for 25 minutes. (Don’t wash the mixing bowl.)

After 25 minutes, add the chopped almonds and coconut. Bake for an additional 20 minutes or until the oats are a light golden brown.

Remove from oven and transfer the granola back to the large bowl and add the dried cherries and blueberries tossing to combine.

Allow to cool completely before storing in an airtight container.

 

HEALTHY GRANOLA WITH OLIVE OIL AND MONK FRUIT SWEETENER

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So, here goes. I am on a mission to reduce sugar in our diet. So, that means, I will be posting recipes that fit into our new lifestyle. While I know many of you are much younger than we are and have no need to change your eating habits. The fact remains that Mr. C. and I both need to eat a bit healthier. And of course, that will impact the type of recipes I post. But fear not. For those of you who are familiar with this site, you know that I have previously posted many recipes that contain an abundance of every type of ingredient that is not considered “healthy”. So, if you are into cookies, cakes, breads, desserts, high fat cream sauces, gravies etc. etc., you need not look elsewhere. I’ve still got you covered.

But that was the old me. (Actually, the young me.) And the new me (really the old me) needs to make the change. Of course, being about as human as one can get, I will undoubtedly slip once-in-a-while and come up with possibly the most sinfully caloric recipe ever invented. My hope is that this will not happen. At least not very often. But I have been living in this skin for a long time. And I know my limitations. Just please send good thoughts my way. Healthy, low-calorie thoughts that is! Anyway, back to this recipe.

My daughter Paula has been touting the benefits of using monk fruit sweetener for some time now. I bought some about a year ago, tried it, and promptly sent her the rest of the package. Then when she was up for Thanksgiving this past year, she made granola while she was here. Brought all the ingredients with her. And of course, she used monk fruit as the sweetening agent. The granola was delicious. I’d give you the recipe, but Paula is not one of those cooks, unlike me, who uses a recipe. She just goes for it. And the amazing thing is – her food always tastes wonderful. It must be all those chemistry classes she took in college. Whatever it is, she didn’t get the “wing it” gene from me! Thus, no recipe from her to share with you.

Well, the upshot is – I bought another package of monk fruit and am going to be using it more and more. At least I’m going to give it the old college try!! Ra ra sis boom bah. (Humbug, that is!)

So, if you too want to cut down on sugar and build a granola that is both healthy and delicious, give this recipe a try.

Well, that’s it for today. I’m making Ground Beef and Black Bean Chili for dinner. And I’m going to make cornbread to go with it. But this cornbread is an experiment. I am going to use whole wheat flour and a bit of monk fruit sweetener. If it turns out good, happy day. If not, you will not be hearing from me about the joys of using monk fruit sweetener instead of maple syrup.

Peace and love to all.   

½ c. extra virgin olive oil

2 T. monk fruit sweetener*

1 tsp. vanilla

1 tsp. kosher salt

1 tsp. ground cinnamon

½ tsp. ground nutmeg

⅓ c. flaxseed meal

6 c. old-fashioned rolled oats

3 c. mixed nuts (almonds, walnuts, pistachios, pecans, cashews, peanuts)  

1 c. flaked unsweetened coconut

3 c. dried fruit (chopped if necessary) (apricots, dates, blueberries, cranberries, cherries, raisins, etc.)

Preheat oven to 300-degrees.

In a large mixing bowl, whisk the olive oil, monk fruit sweetener, vanilla, salt, cinnamon, nutmeg, and flaxseed meal together. Then stir in the oats. Spread mixture on a rimmed baking sheet in an even layer and bake for 25 minutes. (Don’t wash the bowl.)

Add the nuts and coconut. Bake for an additional 20 minutes or until the oats are a light golden brown.

Remove from oven and transfer the granola back to the large bowl and add the dried fruit tossing to combine.

Allow to cool completely before storing in an airtight container.

*According to Food Insight, “Monk fruit, also known as lo han guo or Swingle fruit, is a small round fruit native to southern China. Monk fruit sweeteners are no-calorie sweeteners that can be used to lower one’s intake of added sugars, while still providing satisfaction to enjoy the taste of something sweet. Some types of sweeteners in this category are considered low-calorie — such as aspartame, and others are no-calorie (e.g., monk fruit sweeteners, stevia sweeteners and sucralose). However, collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners, low- and no-calorie sweeteners or simply low-calorie sweeteners.

Like other no-calorie sweeteners, monk fruit sweeteners are intensely sweet. Monk fruit sweeteners range from being 150-200 times sweeter than sugar, and as such only small amounts are needed in a product to equal the sweetness provided by sugar. Monk fruit sweeteners can be used in a wide range of beverages and foods like soft drinks, juices, dairy products, desserts, candies, and condiments. Because they are stable at high temperatures, monk fruit sweeteners can be used in baked goods. However, a recipe that uses monk fruit sweeteners in place of sugar may turn out slightly different because in addition to sweetness, sugar plays several roles in recipes related to volume and texture, but this varies based on the type of recipe.

Several brands, such as Monk Fruit In The Raw®, Lakanto®, SPLENDA® Monk Fruit Sweetener, SweetLeaf® and Whole Earth® use monk fruit sweeteners in granular and liquid forms.”

NO BAKE FRUIT AND NUT GRANOLA SQUARES

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For those of us trying to be good (that is staying away from cookies, candy, and the like), we still deserve a treat occasionally. And for those of us getting older and faced with the possible onset of diseases (like diabetes) that often hit as we hobble into our golden years, we have to be particularly careful what we put in our mouths.

So, I decided to look for a treat recipe for myself that packed a wallop. Wallop in this case defined as having “a big flavor bang, in a small package, that’s reasonably healthy”. (Not an easy task.) So, when I discovered a recipe for a 5-ingredient granola bar on the minimalistbaker.com site, I decided this treat would work for me with a few minor ingredient adjustments. And the recipe you find below is the result. Plus, I cut the pieces much smaller than the original recipe suggests. Actually, about a third the size. But as it turned out, one piece is absolutely enough. Because these babies are rich.

But OMG, they are delicious. Perfect for those times when nothing but a bit of sweet will do! But I try not to eat one a day. They aren’t vitamins after all!  Even if they do contain healthy ingredients. According to healthline.com “Dates boast an impressive nutrient profile but are quite sweet. Yet, they’re packed with fiber, which helps your body absorb its sugars more slowly. When eaten in moderation, they’re a safe and healthy choice for people with diabetes.”

And maple syrup, which again should be eaten in moderation, according to food.ndtv.com states “the glycemic index of maple syrup is around 54. Foods with glycemic index lower than 55 get digested slowly, enabling slow release of sugar in the blood stream, prevented chances of abnormal blood sugar spikes.”

And then there’s the peanut butter. (Oh, how I love peanut butter!) According to the nationalpeanutboard.org “Individuals with diabetes need foods that can help manage blood sugar and weight. Peanuts and peanut butter can be a powerful ally to reaching success. Peanuts and peanut butter have a low glycemic index, which means they don’t cause blood sugar to rise sharply.”

And to top things off, these squares also contain almonds and rolled oats. But everyone knows the health benefits of these two incredible ingredients, so I will skip describing their many glorious assets.

Final analysis – these granola squares are easy to prepare, contain healthy ingredients, and taste really, really good. Oh, and they’re crunchy. And who doesn’t love crunchy!

No more to say except – stay healthy, stay kind, stay involved, and stay safe. Oh, and stay informed. It’s natural to want to protect ourselves from all things unpleasant. But it’s not wise to forgo information that is not to one’s liking. Especially on current events. But we should always choose wisely how and where we gather information. And to my thinking, reliable sources don’t just state their own feelings on a subject. They try to give only the facts and allow the reader or listener to use their own critical thinking abilities. For me, this is the foremost criteria for good reporting. I don’t appreciate being talked down to. Or being told what to believe. But when someone is an expert, or reporting on what was said by an expert, it allows me to come to my own conclusion. For this type of reporting, I am most appreciative. And the only kind that truly holds my interest. Or for which any attention is received by me at all! 

Peace and love to all.

1 c. (packed) roughly chopped dates (I use Medjool dates)

2-3 tsp. water

1 c. toasted* slivered almonds

1½ c. toasted* rolled oats

½ c. finely chopped dried apricots (or dried fruit of choice)

¼ c. real maple syrup  

¼ c. creamy salted peanut butter (not natural)

½ tsp. vanilla  

Process dates and water in a food processor until only small bits remain (about 1 minute). Transfer to a mixing bowl. Stir in the toasted almonds, toasted oats, and dried fruit until well blended.  

Warm the maple syrup and peanut butter in a small saucepan over low heat. Remove from heat and stir in the vanilla. Pour over the oat mixture and mix well.  Scoop mixture into an 8×8-inch baking dish or other small pan lined with parchment paper. (Be sure to use enough parchment paper that you can lift the bars out of the pan.)  

Press down firmly with your fingers until the mixture is uniformly flattened. This helps the squares stick together better.

Cover with plastic wrap and let firm up in fridge for 45 minutes or more.

Remove cold contents from the pan and cut into desired size squares.  

Store in an airtight container in your fridge.

*To toast almonds and oats, place on a rimmed baking sheet and place in a pre-heated 350-degree oven for 10-15 minutes or until slightly golden brown.

  

FRUIT AND NUT GRANOLA WITH OLIVE OIL AND MAPLE SYRUP

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Fiber, fiber, fiber! Fiber appears to be the new battle cry of the health food evangelists that have taken over my Facebook. And yes, I get it. We all need fiber in our diets. Especially those of us over a certain age. But OK, all ready. If we have reached that certain age, we already know when we aren’t getting enough fiber in our diet. (Mother nature has a very effective way of letting us know. No subtlety required!)

Now, if you have no idea what I’m talking about, you are either young or you are well and truly blessed. But seriously, for more information simply search the internet under “why is fiber so important as we get older” and all will be revealed.

Now one very effective way to ramp up the fiber in our daily diet is to include a small portion of granola for breakfast every morning. Doesn’t have to be a lot, and it doesn’t mean you have to give up that easy over egg you so dearly love. (No wait. That’s me that has to have my daily egg. You might not even like eggs!)

Anyway, if you are like Mr. C. and me, we usually have a good-sized breakfast. A very small portion of meat (half a slice of bacon or one link sausage), one egg, a piece of toast or half a bagel, a small bit of yogurt, half a tiny orange each (winter) or berries on our yogurt (summer), and a quarter cup granola. I know it sounds like a huge breakfast, but we do not allow ourselves snacks after dinner, so we are usually ready for a fair amount of food by the time I finally get our morning repast on the table. (I am not a morning person. I need my hour or so after rising to read the paper and drink my Americano before I can successfully find my way to our kitchen. But most days breakfast comes before 10:00, but not by much!)

If you have perused my blog at all, you might have noticed that I already have several recipes for granola already posted. And if you were paying attention to what I wrote above, you also know that we eat a lot of granola. And being the gourmands that we are, our palates demand variety. Thus, another new granola recipe to share with you.

And because this granola is made with olive oil rather than butter, and maple syrup rather than granulated or brown sugar, I feel like this is a healthy varietal to add to my collection of granola recipes. Plus, it’s very easy to make, contains no scary ingredients, and tastes wonderful.

So, do yourself and your family a favor. Make homemade granola. It is ever so much tastier than anything you can buy off a shelf. Plus it contains more of everything that’s good for you and none of the ingredients for which there is actually no known pronunciation!

As always, peace and love to all.  

½ c. pure maple syrup

½ c. extra virgin olive oil

1 tsp. vanilla

1 tsp. kosher salt

1 tsp. ground cinnamon

½ tsp. ground nutmeg

6 c. old-fashioned rolled oats

3 c. nuts (pecans, almonds, walnuts, etc.)  

1 c. flaked coconut

2 c. dried fruit (chopped if necessary) (apricots, dates, blueberries, cranberries, cherries, raisins, etc.)

Preheat oven to 300-degrees.

In a large mixing bowl, whisk the maple syrup, olive oil, vanilla, salt, cinnamon, and nutmeg together. Then stir in the oats. Spread mixture on a rimmed baking sheet in an even layer and bake for 25 minutes. (Don’t wash the bowl.)

Add the nuts and coconut. Bake for an additional 20 minutes or until the oats are a light golden brown.

Remove from oven and transfer the granola back to the large bowl and add the dried fruit tossing to combine.

Allow to cool completely before storing in an airtight container.

   

ROASTED GARLIC, CHIVES, AND HERB BUTTERMILK BISCUITS

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Some days are better than others. Because some days I have leftovers from the previous evenings dinner and only need to fix a little “something” new to make the second dinner a pleasure rather than a chore. So, the other evening I was thinking what would go nicely with leftover pot roast, veggies (plenty of veggies) and of course, pot roast gravy. (For my recipe, search under Pot Roast with Potatoes, Onions, and Carrots.) I decided some kind of herby buttermilk biscuit would be perfect. So, using a recipe I found on the justalittlebitofbacon.com site, with the addition of roasted garlic that really needed to be used up, I baked up a batch of these amazing biscuits. So, so delicious. And as tender as any biscuits I have ever had the pleasure of eating. And for those of you for whom turkey dressing/stuffing is a waste of ingredients (all 2 of you), these biscuits would make a perfect alternative for a “bready side” on your Thanksgiving table.

I think the secret to these savory biscuits lies in the fact that the recipe calls for all fresh vegetative ingredients. And because I happen to grow Italian parsley, chives, and rosemary it made using these terrific ingredients a snap. And thyme, well I’ve tried growing it, but for some unknown reason, I’ve had no luck with this herb. So, I always have one of those small plastic containers of thyme in my fridge. So, for me it was no problem to follow the instruction as written. But if you don’t happen to have all the fresh ingredients on hand, I would say use dried. But of course, only about a third as much since the flavor of dried herbs is so much more concentrated. And if you do use dried chives and herbs, and the biscuits come out perfect, please let me know so I can pass on your comments to anyone reading this recipe. But for now, I’m going to stick with fresh chives and herbs.

Well, that’s it for today. We are expecting at least 15 guests for Thanksgiving dinner, so I am busy strategizing for the event. Even though others are bringing a dish or 2 I still feel compelled to make sure everyone ends up with at least one of the dishes they hold sacred on any Thanksgiving table so that we can send everyone out the door, full and happy. At least, that’s my plan.

This feels like such a special Thanksgiving to me. We have received our covid-19 booster shots and will be with a good portion of our extended family for this day of thanks. And everything else in our lives seems to be happily perking along. So, we have a lot of positive in our lives to be extremely thankful for. May you be as similarly blessed.

Again, Happy Thanksgiving to all. And of course, peace and love.

2 c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

½ tsp. baking soda

½ tsp. fine sea salt

2 T. chopped fresh parsley

2 T. chopped fresh chives

1 tsp. chopped fresh thyme

½ tsp. chopped fresh rosemary

4 cloves roasted garlic

8 T. (1 stick) very cold unsalted butter, (can even be frozen butter), cut into small pieces

¾ c. buttermilk

Pulse the flour, baking powder, baking soda, and salt together in the bowl of a food processor. Add the parsley, chives, thyme, and rosemary and pulse a few more times to distribute through the mix.

Add the roasted garlic and butter; process until the mixture resembles coarse cornmeal and there are no large lumps of butter left.

Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough out onto a lightly floured board.

Pat the dough into an oblong shape at an even 1-inch height. (This will give you 8 good sized biscuits.) Cut with a floured bench scraper or large butcher knife. Place on an ungreased baking sheet.

Bake in a pre-heated 450-degree oven for 10-12 minutes, or until lightly browned and puffed. Serve warm or toast for a wonderful breakfast bread.

DATE-NUT BREAD WITH COFFEE AND JACK DANIELS

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So, our good friend Rudi sent me this recipe. We didn’t happen to have any Jack Daniels on hand, so Mr. C. and I had a deep and informative (at least for me) discussion regarding the relative merits of Jack over Jim (Jim Beam that is!) (Both being bourbon whiskey, or so I was informed.) And whether it would be true enough to the recipe if I used Jim instead of Jack. We came to the conclusion that Jim could stand in for Jack this time, so, to the kitchen I proceeded.

Now one thing you should know. I have my own stash of liquor and liqueurs readily at hand in the pantry when a dish I am preparing requires a bit of booze. So, in my haste to prepare this bread, I grabbed the cognac bottle rather than the bottle of Jim Beam. So, not only did my mistake ignore all the fine facts I had learned regarding bourbon, my haste changed the flavor of the bread.

But, regardless of my error, the bread was delicious. Absolutely delicious! And knowing that the flavor of bourbon is fabulous in all kinds of dishes, I have no qualms about suggesting that you use Jack Daniels when you make this recipe. But of course, if all you have is cognac, go for it. Just make this bread. You will be so glad you did. And thank you so much Rudi for this awesome recipe. And Happy Thanksgiving to all.

Speaking of giving thanks, every year at this time I remember to be thankful for the many blessings I have received over the years. My husband, my family, my friends, the fact that I have a roof over my head, and more than enough to eat. But this year, I am especially aware of how lucky I am. I didn’t get covid-19, I haven’t lost a family member to this horrid virus, and we are still friends with people who have differing opinions from ours. And that isn’t easy. I tend to get on my high horse and think I am the one in the right. (And of course, that’s mainly true!) But I haven’t walked in the other person’s shoes, and they haven’t walked in mine. The very fact that we are still respectful of each other makes me thankful. And hopeful that we can all get through this dreadful time if we continue to think of the greater good for everyone.

So, as always – peace and love to all. And again, HAPPY THANKSGIVING.

1½ – 2 c. chopped Medjool dates

4 T. (½ stick) unsalted butter, room temp., sliced into 4 pieces

1 tsp. baking soda

¾ tsp. kosher salt

¾ c. brown sugar, packed

1 c. hot brewed coffee or 1 c. hot water and 1 tsp. espresso powder

1 lg. egg

1 tsp. vanilla  

2 T. Jack Daniels or other bourbon or cognac

½ tsp. baking powder

1¾ c. unbleached all-purpose flour, fluffed

1 c. coarsely chopped pecans

Preheat the oven to 350-degrees. Lightly grease an 8.5-inch x 4.5-inch or 5 x 9-inch loaf pan. Then line the pan with parchment paper. Set aside.

Place the chopped dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.

Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the pecans.

Scoop the batter into the prepared pan, gently tapping the pan on the counter to settle the batter.

Bake the bread for 50 to 70 minutes or until a toothpick inserted into the center of the loaf comes out clean and the internal temperature reaches 200-degrees. (If you don’t own an instant-read thermometer, now is the time to get one! Just sayin’!) If the bread starts to get too brown, loosely cover with aluminum foil.

Remove from oven and let sit 10 minutes before gently turning the bread out of the pan and onto a wire rack to cool completely before slicing.

Store in an airtight container or storage bag.

HAM, CARAMELIZED ONION, AND SWISS CHEESE QUICHE IN A WHOLE WHEAT CRUST

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I added a bit of kale and chopped green onion to garnish the quiche before baking. Wasn’t necessary. Won’t do it again.

And yes, we love quiche. And that’s why there are already several quiche recipes on this site. Now, one of the things I like most about quiches is their versatility. I can put pretty much any ingredient in a pie shell, pour eggs and milk over the top, and bake until the filling is set. Voila! Egg pie!

So, the other evening, quiche was on our dinner table. And yes, quiche is also perfect for breakfast or lunch. That’s another versatile thing that I love about this dish. But mainly it’s about how wonderful this dish tastes. And how the creamy rich filling is offset by the crispy pie crust. (I don’t use this simple pie crust recipe for regular pies because it isn’t a flaky crust. But for quiche, it’s perfect!) And very easy to make. And at this stage in my life, I support easy.

So, if you too would enjoy a quiche that has all the requisite elements of a successful dish that includes, easy to prepare, delicious, not too expensive, and everyone at table will love, then this is the recipe for you. Make it “quiche night” at your house in the near future. Your family will love you even more than they already do!

And isn’t that what it’s all about anyway. Love and family and understanding and forgiveness and respect.

In these trying days when there is almost a civil war happening between the people who are vaccinated and those who aren’t, please don’t forget that everyone is doing their best. (Except for certain politicians who are trying to kill Democracy. But that’s another story!)

But for those of us who simply can’t understand why anyone would hesitate to get vaccinated, it seems like such a simple thing to just do it. (I fall in that camp BTW.) But I don’t live in another person’s head. I don’t know their fears or misgivings or past experiences. And I definitely don’t know what it’s like to be unable to make a decision. But from the few I know who haven’t been vaccinated, inertia seems to be the biggest reason to remain unvaccinated. So, be kind to these people and try to understand that life may not be as easy for them as it is for you. Love them, treat them with respect, and above all, don’t give up on them. Not everyone was lucky enough to be born with what I consider to be “a good tool belt”. A tool belt containing a goodly amount of intelligence, an inherent sense of self-worth, imagination, empathy, understanding, energy, and various other attributes that help most of us become happy, caring, and successful adults. If you were born with a good tool belt, you were just plain lucky. Not everyone was similarly blessed. So, be patient and kind. Don’t burn bridges that might never have been built if not for covid-19. And no, it’s not easy. I have a couple relatives I would like to shake by the shoulders, throw them in the back of my car, and drive them to get vaccinated. But I don’t walk in their shoes, and no one (yet) has put me in charge. Until then, I do the best I can. I’m not perfect and I get pretty darned frustrated. But I have yet to lose a friendship because we have differing opinions about being vaccinated. (OK, maybe one. But he isn’t family, and we have history anyway!) So, like I said, it’s not easy to safely maneuver the vaccination minefield. But definitely worth the effort.  

And as always, peace and love to all.

8-inch pie crust (see recipe below) 

2 T. unsalted butter

1½ c. diced ham

½ med. onion, chopped

2½ c. grated Swiss, Gruyère, Emmental, or Jarlsberg cheese (or combination)

1½ c. whole milk (part half & half is great)

1 tsp. Dijon mustard

freshly ground black pepper

5 lg. eggs

ground nutmeg

Heat the butter in a small frying pan. Sauté the ham pieces until browned. Using a slotted spoon or spatula, remove the ham to a small bowl. Set aside.

Add onion and cook over medium low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, 20 – 30 minutes.

Scatter ham pieces over the partially baked pie crust. Layer cheese on top of ham. Scatter cooked onions evenly over the cheese.

Whisk together the milk/half & half, Dijon mustard, black pepper, and eggs. Pour liquid mixture in pie pan. Sprinkle with nutmeg. Hint: to keep your pie crust edge from getting too brown while baking, cover with thin strips of aluminum foil.

Bake in a pre-heated 350-degree oven until the filling is set, about 45-55 minutes. Allow to cool for 5 minutes before serving.

Whole Wheat Pie Crust

1 c. unbleached all-purpose flour

1 c. whole wheat pastry flour   

heaping ½ tsp. salt

1 tsp. sugar

¼ tsp. baking powder

7 T. vegetable or canola oil

5 T. cold water  

Whisk the flours, salt, sugar, and baking powder together. Pour the oil and water over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a fairly deep pie pan, then up to the rim.  

Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and set aside until you are ready to assemble the quiche. Reduce oven temperature to 350 degrees.