Blog

Category

Currently showing posts tagged Orange

  • Fig, Walnut + Oat Bars with Orange & Black Pepper

    Happy spring! It has arrived. All wet, rainy, and cloudy. But! April showers bring May flowers (I just typed  "flours"...ha!). They also mean more activities outside. Yes! Finally. I am really excited to explore the Driftless as the conditions become less...muddy. I did attempt a hike in Duck Egg Park in February, during one of our warm streaks, but the mud got the best of me and my shoes. With spring comes warmer weather, and also a renewed motivation on certain levels. However, this past week was...draining. Work is starting to ramp-up, and last weekend I had a hectic visit home. I played hookie from a potluck a co-worker hosted this weekend. As much as I wanted to go earlier this week, I really just needed some time to myself to re-charge this weekend. I have earned the nickname "Grandma" at work, since more often than not lately, chilling at home has been my favorite weekend and after-work activity. Indeed, I am still finding myself doing some mental spring cleaning of sorts, and not going to lie: I found myself worked up, upset, sad, angry and yep, you guessed it, crying in my kitchen a few times this weekend. This morning, as I sat with my second coffee, eating some toast (from my first *successful* loaf of sourdough bread...more on that later), some memories hit me. The guilt, anger, sadness and empty feelings that really don't suit my life anymore (but still try to creep in, damn them!) hit me out of nowhere. Does that ever happen to you? Maybe the caffeine brought it on, but I always feel better if I let the feelings run their course, and remind myself to be strong all the while. So, not surprisingly, I find myself really sensitive to the presence of other people lately. Their opinions, their timeliens, their values, their priorities. So, with that said, sorry family and friends for not calling this weekend...trust me, it is not you, it is surely me! I talked with my sourdough starter all weekend, so don't worry-I had contact with a life form of sorts...heh...As I mentioned, reminding myself that I am strong, resilient, and that I can truly take care of myself, has been really important this past week. I nearly laughed my dinner out the other night, because during an episode of Grace and Frankie (you gotta watch it, if you Netflix...and yes, I sometimes plop myself in front of Netflix while I eat dinner), Grace gets stuck driving Frankie's car, all the while Frakie's "self affirmations" are on repeat in her car. And yes, I think our gut reaction to this exercise is "really? Do we need to repeat these things, this hippy-dippy stuff, to make ourselves feel better??". But, to those people, as resistant as you are to this (I used to be, too), and as much as you want to make fun of it, I encourage you to try it sometime. It is powerful, on a sub-conscious level, that I am stil trying to figure out. But that is life, right? Enjoying the journey, learning from it, learning about myself (yourself) and others. Be gentle with yourself, and others. Have compassion. Carry love in your heart for those that you love, for those that you don't understand, and for those that have hurt you. All of that stuff, ya know...it really is an art, a practice, a work-in-progress. Ok, ok, ooook....time to share this recipe, becuase these fig bars are so damn good. Perfect for a snack with coffee or tea, awesome as a quick breakfast, really tasty with tangy plain yogurt (started to eat dairy yogurt again a few weeks back, and I am so glad I did! Shout out to all the dairy farmers in WI, we salute you).

    Dried figs. Kinda like prunes, but a bit more...sexy? I dunno. My nickname at work is Grandma, so this should not be surprising, my love for dried, high-fiber fruits. My obsession with dried figs started a long time ago, when my journey with natural foods started, perhaps out of what now I see as some serious self-image issues. Out of sheer curiosity of what the hell a dried fig was, I went to our local co-op, bought some dried, wrinkly, almost black mission figs. A love the sweet, earthy flavor developed at first bite. Soon after, I discovered some magical fig bars at the Willy Street Co-Op. Alas, it was a short love affair, as the bakery team there stopped making them because they were "too hard" to get out of the pans (pssssh) after baking...something about too much crumbling and sticking. I was so upset that I called, super sad, and asked the baker manager "WHY, BUT WHHHHHY??". She did email me the recipe, but, it was for a HUGE pan of fig bars...and also called for some ingredients that I didn't ever have on hand (apple juice concentrate). WTF.

    So, a few meh-level attempts over the years left me still longing for my beloved, very lost fig bars. My attempts were too sweet, too crumbly; the filling was always a pain in the ass to spread over the bottom crust, and they weren't thick enough, blah blah....Until....Sara's book. I had a hunch that the fig and walnut bars she has in her first book just miiiight be a worthy contender. After a few tweaks and making them several times, and also coming to the life-changing conclusion that I could use similar flavor's (orange, sea salt, black pepper) in the fig filling as Deb's amazing fig challah for the filing of these bars, my quest....was over. This is it, folks. Fig bar dreams realized. This recipe is a keeper. And yes, you read correctly: I called the bakery at the co-op about fig bars. I AM THAT PERSON.

    My major changes to the original recipe include:

    • First: Used mashed banana instead of apple sauce that the crust/topping calls for, since I never have apple sauce on hand (and when I do, it is from my Mom or Grandma, and I like to enjoy it plain or with yogurt, with lots of cinnamon). I could see pumpkin puree working, too. I also tried using ground flax instead of the chia seeds, and it worked perfectly, but either work.
    • Second: I omitted the walnut toasting that Sarah includes, since I feel the baking of these bars provided plenty of heat to toast the nuts. 
    • Third: I have found that coconut oil, sunflower oil and olive oil all work for the crust/topping. I won't tell if you use melted butter, either. Just maybe use a organic, cultured variety? Please?
    • Fourth: I stewed my figs with freshly squeezed orange juice, orange zest, black pepper, and a pinch of sea salt. I did this because I find that simply pureeing dried figs gives a really thick, really sticky filling that is a pain in the ass to spread over the bottom of the bars. I dunno about you, but here in WI, I can only find dried figs that are DRIED and pretty....hard, so, they need some lovin' before being converted to a speadable bar filling.
    • Lastly, I also made a version that included one whole peeled, chopped apple in the filling, stewed along with the figs. Awesome decision, if you want to go that way. I could see a ripe pear being tasty, too. This adds a bit more sweetness to the filling, and also amps-up the volume of the filling if you want more of it. 

    In fact, if you just want to make the fig puree, I would endorse that decision 110%. I could see it being used as a spread for toast, used in oatmeal, swirled into yogurt, included on a cheese board for a sweet contrast....it really is quite tasty. It would for sure keep for a few weeks in the fridge, stored in a jar or other covered container. OR you can hop on over here, and make Deb's amazing challah. No regrets, people.Notes: I like to store these in a tin in the freezer to keep them fresher for a longer period of time. The filling is moist, the bottom and topping aren't...so...cooler temperatures mitigate moisture migration,(mitigate moisture migration....wow, say THAT 10x fast). A quick re-heat in a warm oven or toaster oven, or even a microwave, brings the bars back to life. You could also just forget about a (wrapped) bar(s) in your purse/bag/lunch box for a few hours, and be surprised by a sweet, gooey, not-full-of-crap or hard-to-find-ingredients treat. Cheers!



    Fig and Walnut Bars // Makes 9 ~1.5"x1.5" bars, or 16 ~1"x1" bars // plant-based; vegan; gluten-free; refined sugar-free; soy-free //

    Base and Topping:

    • 1 ½ TB chia seeds or ground flax seeds*
    • ¼ cup (63g) water
    • 2 cups (280g) walnuts
    • 2 cups (200g) oats, using certified gluten free if ya need to
    • ¼ cup (60g) mashed banana
    • 2 TB maple syrup
    • 1 TB melted coconut oil, sunflower oil or olive oil
    • 1 tsp vanilla
    • ¾ tsp sea salt
    • 1 tsp baking powder

    Fig Filling:

    • 2 cups (300g) dried figs, stems removed
    • 2 tsp cinnamon
    • Pinch sea salt
    • Pinch black pepper, freshly ground is best here
    • Zest of 1 orange
    • Juice of 1 orange (about ½ cup)
    • 1-2 TB water, if needed
    • optional: 1 peeled, chopped apple or pear

    *I grind flax seeds in my coffee grinder. I like to freshly grind my flax, and use right away, since these little dudes are rich in polyunsaturated fatty acids; I sometimes store smaller quantities in the freezer in a jar.

    1. Preheat oven to 350F. Lightly oil an 8”x8” pan, or line with parchment paper. Start the fig filling by simmering all the ingredients in a pan, adding a TB or two of water if needed. There should be about 1” of liquid in the bottom of the pan, but this doesn’t need to be exact, and will depend on how large your orange is. Cook until the figs plump up, and are soft enough  to puree, about 10-15 minutes on medium heat. Most of the liquid should be absorbed by the figs.

    2. Meanwhile the figs are simmering, prepare the base and topping mixture: in a food processor, pulse 1 cup (100g) oats until a coarse flour is made. Add in 1 cup (140g) of the walnuts, along with the salt, baking powder and sea salt. Pulse to make a medium-fine meal of walnuts. Set aside.

    3. In a large bowl, mash the banana. Add in the chia/ground flax, water, oil, maple syrup and vanilla. Stir to combine. Add this wet mixture in the food processor bowl, and mix thoroughly. Transfer this to a bowl, and add the remaining 1 cup (100g) oats, and mix thoroughly. 

    4. Pat about ⅔ of the mixture into the lightly greased 8”x8” pan, taking care to have a relatively even layer and compact mixture to prevent the bars from crumbling while cutting and handling. You can wet your hands to help with the dough sticking to your fingers.

    5. In the bowl, of the food processor (no need to rinse it out), puuree the warm figs, scraping the down the food processor as needed until smooth. Spread the mixture over the dough layer in the pan, spreading as evenly as possible.

    6. Crumble the remaining dough mixture over the top of the fig layer. Crumble the remaining 1 cup (140g) of walnuts over the top, gently pressing the crumble and walnuts into the fig layer.

    7. Bake for 25-30 minutes, or until browned on top. Allow to cool thoroughly before cutting. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months.


    Blitz the oats, walnuts, baking powder and sea salt together. You want a semi-coarse meal, small enough particles so the this dough can stick together, but still with enough texture for your tongue to be happy when eating these. You do not want to pulse to a point where the oils of walnuts are coming out.Mash up the chia seeds (or ground flax) with the banana and water...the mixture will be thick. That is what we want! Meanwhile, while this is all happening, you're getting your fig filling all simmered...right? This particular batch had 1 large peeled apple thrown into the mix. Totally optional, but also very tasty.Back to the bottom and topping: mix the wet mixture of chia and banana with the dry mixture in the food processor. Plop into a bowl, and mix the remaining 1 cup oats...mix thoroughly!Pat about 2/3 of the batter into the bottom of a greased 8"x8" pan, or parchmnet lined pan....up to you...just don't skip that step! This batter a little on the sticky side. To help pat it out, you can wet your hands, too.Back to the figs: plump, they are ready to be pureed! You want the dried fruit to be soft, and to not have  a ton of extra cooking liquid left. But, don't sweat it, doesn't need to be perfect, just soft enough to easily shovel into your mouth, erm, I mean spread onto the bottom dough you just patted into the pan...You will have to scrape down the food processor a few times along the way, but it is worth it. Truly, it is. Spread it...evenly as possible. Again, not looking for pefection, just go for it. ......you got this...the fig filling can smell fear, so just dive in. Trust me. Crumble the remaining batter over the top, followed by the other 1 cup of walnuts. I like to simply crush the walnts in my hands a bit. Gently press into the fig filling. Admire your handy work. The layers. Love it. Notice the generous layer of fig goo? And prominence of the walnuts? Yes. These are indeed fig and walnut bars..so...that should be no surprise. Into the hot oven, to bake until the edges are golden brown, and topping is set. You'll smell the mild, earthy aroma of the filling and oats, mingling with the nuts, orange and a hint of spicy black pepper...it is indeed a good thing. Let this slab of delicious cool alllllll the way before cutting, as these bars are a bit delicate when warm. Cut into bars, stash away. Come breakfast or afternoon snack time, your tummy will be super happy you made these-trust me! 

  • Orange, Hazelnut & Bourbon Biscotti // Lemon, Black Pepper & Walnut Biscotti

    **Update! August 2017: Turns out, lemon zest, walnuts and freshly ground black pepper make a delcious, floral and juuuust spicy enough combination to tickle your tongue...highly recommended for a lighter flavor-perfect for all seasons. See recipe notes below!**

    Alright. I don't exactly know how it is already December, BUT I do know that the holidays=cookie season. And hot beverage season. So naturally, biscotti rank high on my cookie list. Nothing is as satisfying as dunking a crunchy, nutty cookie into a hot cup of coffee (or whatever your hot beverage of choice is!). 

    I don't know about you, but, anytime during the day I can mentally and physically slow down enough to sit, make coffee or tea, and enjoy a treat is something I cherish. And even if you cannot manage to do this exact ritual, or don't need the sugar/caffeine rush, I think it is healthy to slow down during the day, take some deep breaths, and focus on the present. For December, I am making this practice one of my values for the month. Whether I will choose to do this before going to work amidst my morning routine, mid-day during work, or when I get home, I want to get back into expressing gratitude and being present each day (even if it is just for 5 minutes!). Because really, I think being a sane, grateful and kind person is a valuable gift we can give to the people in our lives, and our world at large, especially during the often stressful, emotional and hectic holiday season. Now, back to cookies! To be perfectly honest, this was my first ever batch of non-anise seed studded biscotti. Not going to lie, it felt a liiiittle like betrayal. My go-to recipe is from my Aunt (which she got from her mother-in-law, who is from Italian stock), and I have many fond memories of coming home after school, and being elated when seeing a small container of the golden crusted, anise seed studded cookies. Not too sweet, super crunchy, speckled with little bursts of black licorice from the anise seeds that would inevitably get stuck in your teeth, where they would hide as flavor bombs well after you were done munching. A perfect after school snack, I could easily munch down 3 or 4 of these treats while procrastinating on getting started with my homework (because eating biscotti > doing homework).

    But I realize that anise can be a polarizing flavor. When anise is invited to the holiday party, you know damn well that it will be staying for a while. Get out of the way, because anise likes to party-invading the dance floor, drinking all the holiday punch, and making a scene. And who drank the last of the egg nog? You bet your ass that it was anise. The presence of anise, strong and pronounced, is known immediately, and understandably, not everyone cares for this. Enter: a plays-well-with-others, even-tempered orange and hazelnut character, mellowed with vanilla and bourbon. I was extremely happy with the results after tweaking an Alice Medrich recipe to my liking (from "Chew Gooey Crispy Crunch Melt-In-Your-Mouth Cookies"): the crunch factor and texture were spot-on, the flavors were well balanced, and the test of dunking a biscotto into a hot foamy latte passed with flying colors (and don't worry, I verified this seveal times for research purposes). Beyond being delicious treats to savor alone, or with a mug of hot-something, biscotti of any variety are ideal for the holidays: they keep very well, growing crunchier as they sit (put them in a pretty container on your counter next to your coffee maker); they also ship with ease, and travel like champions, so are perfect for sending to people you love around the holidays (and I don't think any sane host/hostess would turn down a tin of biscotti as a thank-you gift!). Simply put: make a big batch, store them in the freezer or on the counter in an air-tight container or jar, then share and enjoy! Notes: while the hazelnut flavor is amazing, I realize finding good quality raw hazelnuts to toast at home is a challenge at times, so substituting your favorite raw nut of choice, and freshly toasting at home, would be perfectly acceptable. Walnuts, almonds, pistachios, and even pecans, would work here (or heck, try a combination!). They key, as I mentionted, is to freshly toast raw nuts to ensure optiumum freshness and flavor. Using your discretion based on what type of nut you use, adapt which extracts and booze to use in the recipe, but please strive to use pure extracts, and booze that you would actually drink (i.e. no Fleishmann's here!). I favor a high quality vanilla extract, and am working through a bottle of Four Roses Single Barrel. Rum, Drambuie, Frangelico, Brandy and Sambucca are all worthy contenders, based on your preferences for booze. In addition, seek out high quality extracts, reading ingredient labels to make sure no corn syrup or other nasty additives are present. And lastly, yes, the orange zest would be completely adaptable to another type of citrus zest (lemon! lime! bergamot!), but is also completely optional if you get right down to it. One could also sneak in some finely chopped dark chocolate as well to this recipe! But truly, the orange/hazelnut/bourbon combination is a winner for sure. 



    Orange & Hazelnut Biscotti // Lemon, Walnut & Black Pepper Biscotti**// makes 15-18 larger 4" to 6" long cookies, or 24 smaller 2" to 3"  long cookies //

    • 1 heaping cup whole hazelnuts, or nut of choice, freshly toasted
    • 1 cup (4.5 oz) unbleached all purpose flour*
    • 1 cup  (4.5 oz) spelt flour*
    • 1 1/4 tsp baking powder
    • 1/4 tsp sea salt
    • 1/4 tsp freshly grated nutmeg
    • 1 cup (7 oz) sugar
    • zest of 1 orange, or citrus of choice, organic if possible
    • 4 TB melted butter, or 4 TB extra virgin olive oil
    • 3 large eggs
    • 2 TB bourbon, or booze of choice
    • 2 tsp vanilla extract, or extract of choice

    *feel free to use either 100% all purpose flour OR 100% spelt flour, or a combination as noted

    **to make the lemon, walnut & black pepper variation, replace orange zest with lemon zest, walnuts with hazelnuts (no need to peel the walnuts!), and add 1 heaping teaspoon of *freshly* ground black pepper, with more finely ground working the best (or else you'll sift most of it out). As for extracts and booze, you can omit them entirely and let the flavors of the lemon and black pepper shine, or do as you wish, and add the bourbon and vanilla!**

    1. Preheat oven to 350F. Spread nuts on a parchment or silpat lined baking sheet. Toast nuts until fragrant, about 7-10 minutes. If using hazelnuts, after toasting, transfer slightly cooled nuts to a kitchen towel, wrap, and begin to rub the skins off by massaging the hazelnuts in the towel. Shake partially skinned hazelnuts into a colander, rub together with hands to get remaining skins off. 

    2. Transfer skinned nuts into bowl of food processor, and process into a coarse meal. Alternatively, coarsely chop nuts with a sharp knife. 

    3. In a large bowl, sift the flour, baking powder, sea salt and nutmeg. Add chopped nuts and stir to combine. 

    4. In another large bowl, combine the sugar and the orange zest. Rub together to work the oils out of the orange zest until the sugar is moist and fragrant with the orange oil. Whisk in the eggs, one at a time, followed by the melted butter or olive oil, and then finally whisk in the booze and extracts. 

    5. Pour the wet mixture over the dry mixture with the chopped nuts. Stir until a moist, thick and sticky batter is formed. Using lightly oiled or moistened hands, turn the batter out onto a an oiled parchment or silpat lined baking sheet. Form the batter into a long rectangle of even thickness that is 12"-14" long and 4"-5" wide, using the larger measurements for smaller, shorter cookies. 

    6. Bake the rectangle for 45-50 minutes, until firm to the touch and dry in appearance. Allow the log to cool for 15-30 minutes, until cool to touch, and then slice using a serratd knife into 1/2" to 1" thick slices. If desired, cut on a bias or a diagonal. Place sliced biscotto back onto the baking sheet, and return to the oven for the second bake for 40-55 minutes, flipping the cookies halfway through baking, until golden brown. Allow to cool, and then store in airtight containers at room temperature or in the freezer.



  • Citrus + Spicy Root Smoothie

    I just inhaled 4 madarin oranges. I am eyeing another, but in efforts to save a few for tomorrow, I am distracting myself with this post!

    I did have plans to share an iced matcha latte for St. Patty's Day, with matcha being that vibrant green and all, but that fell through since my ice was not ready (!) this afternoon and I lack patience! Also, this smoothie is delicious and totally worthy of the tail-end of citrus season. I enjoyed many of these smoothies this winter, so thought sharing this combination was necessary, even though I am aware that we are all capable of producing delicious smoothie concoctions ourselves. Inspiration is always good!Ginger and turmeric are root rockstars, being good for just about everything. Don't believe me? Do 5 minutes of research on the interwebs, and I bet you'll be running to your grocery, ready to hoard all the ginger and turmeric roots. Beware: turmeric, dried or fresh, will stain EVERYTHING a cheery shade of yellow. Side Note: NATURAL TIE DYE!! 

    If you cannot find fresh turmeric (it CAN be a pain in the ass to find), use a quality ground variety. However, no excuses for the ginger. It is readily available in many stores now, so seek it out. I purchase my fresh turmeric and ginger root at the Willy (Williamson) Street Cooperative, and I do believe that it is produced locally. Win win!The homemade cashew milk below is super simple to make, and is also delicious in coffee, iced or hot. I highly recommend making it, as a batch will make you ~3-4 cups for future smoothies or other delicous nut milk adventures. Yep-I did say that. But the BEST part of using cashews for nutmilks? You don't need to strain it! Just be sure to thoroughly soak your nuts overnight :) 

    PS: if you just cannot muster to make your own cashew milk, simply use your favorite plant-based alternative. If you want, you may easily double or even triple the recipe. For extra protein-boost, add you favorite plant-based protein powder (I really like this one!). 

    PPS: random, but I STARTED MY FIRST BATCH OF KOMBUCHA, using this kit!!! Named my scoby Scooby. Don't judge. Overall, really happy with the kit, and the fact the NessAlla Kombucha is an amazing kombuchery (I made that word up) here in Madison. A friend and I went on a tour of their brewing facility, and I was totally inspired. I'll let you all know how my first batch turns out!



    Citrus and Root Smoothie // plant-based; vegan; gluten-free; oil-free refined sugar-free; soy-free option; nut-free option // makes 1 16oz smothie + 3-4 cups cashew milk //

    Cashew Milk

    • 1 cup raw organic cashews, soaked overnight in room temperature filtered water
    • 3-4 cups filtered water
    • 2-3 medjool dates or 1-2 TB liquid sweetener, like maple syrup or agave
    • Pinch sea salt

    Smoothie:

    • 1 cup cashew milk (or your favorite plant-based milk, using non-nut or soy milk if needed)
    • 1 whole orange, de-seeded if necessary and chopped into small pieces, OR juie of 1 whole orage if you do not have a high-powered blender and don't want to chunky, pulpy smoothie
    • 1/2" hunk of ginger, peeled
    • 1/2" hunk of turmeric, peeled
    • 1 frozen banana
    • big squeeze lemon juice
    • 1-2 TB hemp hearts
    • 2-3 handfuls organic spinach or 
    • Optional: Orange slices to garnish, 1 TB chia seeds

    1. Make the cashew milk up to 2 days ahead of time by soaking the cashews and dates in filtered water overnight. The next day, rinse and add to a blender, along with 3-4 cups filtered water with more creamy results by using less water. Add in a pinch of sea salt, if desired, and liquid sweetener if you choose to use it instead of dates. Blend until completely smooth, and pour into a container or jar with a lid. Refrigerate until needed, or use right away.

    2. To make the smoothie, simply combine all the ingredients, except any slices of orange for garnishing. Blend until completely smooth. Serve immediately.



    We came, we saw, and we made a SMOOTHIE!Which means...you blend. And drink. Enjoy!