The Sensitive Kitchen

Saturday, May 16, 2015

Mushroom Cheddar Breakfast Bake

1 Tbsp olive oil
1 lb cremini mushrooms, sliced
1 Tbsp soy sauce
1/4 tsp thyme
1 bunch scallions, greens only, or 3/4 c chopped arugula
12 eggs
2/3 c white whole wheat flour
1 1/4 tsp baking powder
3/4 tsp salt
2 c nonfat cottage cheese
3 ozs sharp cheddar cheese, grated

Heat olive oil in a large skillet. Add mushrooms; cook over high heat without stirring until mushrooms give up their liquid. Stir; add soy sauce and thyme. Cook until liquid is evaporated and mushrooms are browned. Stir in scallion greens or arugula. Set aside.

In a stand mixer fitted with balloon whisk attachment, beat eggs until lemon-colored and tripled in volume, about 3 minutes. Add flour, baking powder and salt; mix until smooth. Stir in cottage cheese.

Butter a 9"x13" casserole dish. Spread mushroom mixture evenly over bottom of pan. Top with cheddar cheese. Pour egg mixture atop. Bake in a preheated 350 oven, covered, 35 to 40 minutes or until cooked through. 

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Saturday, May 09, 2015

Coconut Flour Blueberry Muffins

These easy muffins bake up extremely tender, buttery and sweet.

1/2 c coconut flour
1/2 tsp baking powder
6 large eggs
6 Tbsp butter, melted
6 Tbsp honey
1/2 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
1 c frozen blueberries
clear sanding sugar (optional)

Preheat oven to 400. Grease wells of a standard 12-cup muffin pan, or line with lightly greased muffin papers. Rinse blueberries; pat dry on paper towels. Sift together coconut flour and baking powder; mix until well blended. 

Melt butter in microwave. Stir  in honey. Add eggs, salt, and vanilla and almond extracts; beat until smooth.

Using a whisk, mix dry ingredients into wet ingredients until batter is free of lumps. Gently fold in blueberries. Pour batter into prepared muffin cups. Top with sanding sugar. Bake 16-18 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then transfer to a rack to cool. Makes 12.

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Monday, March 30, 2015

Adri's Favorite Smoothie

Amounts for this are approximate. I never measure. Be sure your banana is REALLY ripe; that way, the sugars will be developed enough to sweeten the smoothie even given the cocoa powder. 

1 super-ripe (borderline gross) banana, peeled and frozen in chunks
2 Tbsp peanut butter
2 to 3 tsp cocoa powder
1/4 tsp vanilla extract
1 to 1 1/2 c milk, depending on desired thickness
optional: 1 Tbsp nonfat cottage cheese (for creaminess)

Place all ingredients in blender in order listed. Puree until smooth. 

Saturday, January 24, 2015

Pumpkin Pie Smoothie

Now that she is in middle school, and has to leave the house at 6:55 AM (!) to get to school on time, my older daughter drinks a smoothie for breakfast every morning. She says it makes "dark o'clock" much more pleasant.

1/4 c canned pumpkin
1/4 c rolled oats
1/2 c plain Greek yogurt
1 dash ground cinnamon
1 dash ground ginger
1 smidgen ground cloves
1 smidgen ground nutmeg
1/4 tsp vanilla extract
3/4 c milk
1 Tbsp maple syrup
1 banana, peeled, cut into chunks and frozen

The night before, put all ingredients except banana in blender jar. Cover and refrigerate. The oats will soften, making the smoothie thicker (and simplifying your morning).

When ready to drink, add frozen banana. Puree. Serves 1 hungry 11-year-old.

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Sunday, January 11, 2015

Brown Butter Chocolate Chip Cookies

Warning: the dough needs to be made the day before. Otherwise they just don't taste the same. But that's OK, because it's a good thing to keep around. (You know, for emergencies.) The process described here for browning the butter is the same process I use to make ghee. If you'd rather have ghee, strain and discard solids. For this purpose, though, they add flavor.

1 c (2 sticks) unsalted butter, softened to room temperature
1 c Sucanat
2 tsp vanilla extract
1/2 c sugar
2 eggs
2 1/4 c unbleached flour
1 tsp salt
1 tsp baking soda
1 c bittersweet chocolate chips
coarse sea salt, to sprinkle on top (optional)

Line two baking sheets with parchment. Melt 1 stick butter in a small saucepan over medium heat, swirling pan occasionally. Butter will foam and make popping noises. Once crackling stops, pay close attention. When brown bits have formed in bottom of pan and butter is fragrant, remove butter from heat. Set aside to cool for 20 minutes.

Beat remaining stick butter with brown sugar for 3 to 5 minutes, until the mixture is lightened and very smooth. Add vanilla. Pour cooled brown butter into bowl. Add granulated sugar. Beat 2 minutes, until smooth, fluffy and lightened in color. Add eggs; beat another minute.

Add flour, salt, and baking soda, beating on low speed just to mix. Fold in chocolate chips. Scoop dough into a container; refrigerate at least overnight. Yes, really! Letting the dough rest overnight improves flavor and texture. Dough can also be scooped into tablespoon-sized balls once cold, then frozen. (Add 2 minutes to baking time if doing this.)

When ready to bake, preheat oven to 350. Scoop dough by tablespoons onto prepared baking sheets. Sprinkle balls with sea salt to taste. Bake 9 minutes or until lightly browned. (Less is better.) Let cookies rest on baking sheet for 3 minutes before moving them. Makes 3 dozen cookies.

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