For Your New Year’s Resolution Health Kick: Vegan Breakfast Cookies

So perhaps the Pumpkin Scones were a bit too Paula Deen for you. Maybe a cup of butter is not on your list of acceptable foods for the new year. You, with your resolution to make 2013 the year of health and vitality.  You’re busy mapping out your ten-day juice fast, stocking the cupboard with quinoa, chia seeds and goji berries. Don’t worry because I’ve got something for you, too. It’s not just gluttony over here at 17 Bites. It’s kind of like a mullet of sorts- party in the back, straight up in the front. Because while I like to keep it clean during the week, a girl’s gotta let loose sometimes. So, for some balance (my resolution) whip up these Vegan Breakfast Cookies to eat before work, then feel fine about breaking out the butter and cream on the weekend.  Balance. My new year’s resolution accomplished in one week. Check.

Vegan Breakfast Cookies

These were really super quick to make. It would be a great thing to throw in the kids lunch boxes. Feel free to use gluten-free oats, replace nuts with walnuts or almonds, etc, or use any dried fruit/berry you enjoy. If you like things on the sweet side (or you think your kids might), you can also up the honey a bit as well. 

adapted from the blog, kumquat

1 1/2 cups rolled oats

1 cup unsweetened coconut flakes

1/2 teaspoon salt

1/4 cup ground flaxseeds

3/4 cup chopped pecans

1/2 cup dried cranberries

3 ripe bananas, mashed

1/4 cup coconut oil, warmed to a liquid

1 tablespoon honey

1 teaspoon vanilla

Preheat oven to 350. Combine dry ingredients. Combine bananas, oil, honey and vanilla. Mix until well combined.

Coat pan with cooking spray. Roll handfuls of mix into a ball and drop onto sheet. Bake for about 25 minutes.

Makes about 12.

Come to Momma: Pumpkin Scones

So if you really want to whoop it up, find the closest pregnant lady and have a party where you need to stay up until midnight. In fact, make that the only requirement of the party! If I know anything, it’s that those gals like to stay up all night.

Here’s the best part, though. You will really be rewarded the next morning because that woman, who’s acting on five hours of sleep, is going to want to make brunch. Despite the fact that she’s tired, she realizes that when there’s food to be made, where’s there’s a will there’s a way. And she’s not just going to throw some bagels on a platter and call it brunch. Oh no. We’re talking Brunch with a capital “B”. Cause, you know, she’s got baby to feed. 

And because a bagel spread with the works, a fruit salad and a spinach and gruyere strata is not enough, she will feel compelled to make scones. Yes, I know it’s early, but nothing will talk her out of it.

And despite the fact that she burned the first batch due to said tiredness, you’ll be glad that at least there are still enough left for the crowd.

And when it’s all said and done, you’ll maybe feel slightly guilty that she has put in all this work, but admittedly, you’ll be thrilled. Because while you’re filling your plate with the hard work of the morning, you’ll be sitting pretty ready to dig in, happy to know that she’s not the only one who wants to eat for two. 

*Side note: The strata was delicious and was from Smitten Kitchen. Highly recommended. 

Pumpkin Scones

adapted from Taste of Home

4 1/2 cups all-purpose flour

1/2 cup brown sugar

4 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup cold butter cut into pieces

2 eggs

1 1/4 cup canned pumpkin

3/4 cup milk, half and half or cream (whichever you would like to use)

Glaze:

2 cups confectioners sugar

3 tablespoons milk

1/4 teaspoon nutmeg

Combine dry ingredients. Cut in butter until is resembles coarse crumbs. In another bowl, whisk eggs, pumpkin and 1/2 cup milk. Combine wet into dry until moistened.

Turn batter onto a floured surface and knead 10 times. But batter in half and form each half into a circle. Cut 8 triangles out of each one. Place on a sheet tray one inch apart and brush with  remaining milk. Bake at 400 degrees for about 15 minutes. 

 

Seabands are Awesome and Other News

Seems like only yesterday when I was waxing poetic on my disdain for Rachel Ray and the corn, oh the corn with the creamy pasta….

Oh, that was summer?

So indeed you’re right. 

But here’s the thing. It’s hard to think about food when you’re suckin down ginger chews and praying (please, oh please) do not let me throw up all over these nice people in my meeting at work. They don’t know yet. I need to be professional. Get it together, girl! in through the nose, out through the mouth. OK. Now, what were we talking about?

Then to trying every pressure point on my body, to wearing “seabands”, which seriously are nothing more than a sweatband with a plastic ball (no joke) that’s supposed to alleviate nausea (which, by the way, looked great with my work clothes- “Hey, Robin, what’s with the sweatbands? A little pre-work basketball?”) and sleeping- I don’t think I made it past 8:30 most nights, well, let’s just say that food was not at the top of my list. 

So now, here I am, 21 weeks into this third pregnancy and I’m feeling much better, thank you. I’m reading cookbooks again. I’m planning menus. I’m even making things that smell fishy. It’s fantastic. 

And along the way were fabulous people who kept asking me what’s happening with 17 Bites, who were telling me that they are missing the recipes and anxiously waiting for the next one. Thanks for that. I’ve got a list of new ones to get started with in this new year.

Thanks for waiting. 

Happy New Year, everyone. I’m looking forward to one filled with life, love and many, many boys. (Oh, did I mention the third is a boy?)

xo,

Robin

An Addiction, and it’s not to the Corn: Creamy Saffron Tagliatelle with Corn

It was touch and go there for a bit. The words “rock bottom” come to mind. But I’m happy to report that I’ve made it out of my rabbit hole called Pinterest. I know- it’s been a while since there’s been a recipe on this page, but here’s what happened:  I downloaded Pinterest’s iPad app. So seamless, so beautiful, so, so, so much to look at and really, it’s been a downward spiral since then. Night after night of pinning, getting sucked into recipes, fashion, crafts and just plain cool stuff, I just couldn’t stop myself. Eventually, I knew I was in a bad place when my husband found me, barely clothed, hiding inside the closet, an open bag of Bugles and yesterday’s food still stuck to my cheeks, holding only my iPad, pinning, pinning, pinning. Luckily, he pulled me out of the closet, threw me into the  shower and woke me up from my Pinterest-induced stupor. It was tough for the next few days. Eyeing the iPad from across the room, wondering what I was missing, what new things have come across the “popular” page, but I made it through. And I’m happy to report now that I have been a successful moderate user of Pinterest for the last week.

The upside of this escapade is the inspiration I’ve found for future meals. My “Recipes to Try” page has just exploded and I’m geared up for end of summer recipes and looking forward to all the great fall produce. I’ve formed a support group now and I have a fellow pinner to call if I feel like I’m slipping. So I think I’m OK. But in the meantime, check out this little gem I came across during my episode. Bursting with corn flavor, this was a winner. Did the kids like it? Once again, they were hesitant. But I think this is one of those recipes where next time they might be more apt to give it a try. It’s pretty low on the scary-food scale (corn, pasta, cheese- should be an easy sell) and so, so delicious. Definitely will be making this again before the end of all that beautiful summer corn.

Creamy Saffron Tagliatelle with Corn

Oh, how I loathe Rachel Ray, but I have to give this one to her. It’s really good.

1 1/2 cups veggie stock

2 pinches saffron

1 lb. egg noodles

3 ears corn

2 T olive oil

2 T butter

2 shallots, finely chopped

4 cloves garlic

1 t thyme

1 T flour

1 T lemon zest

1/2 cup white wine

1/4 cup heavy cream

handful of parmesan

Bring veggie stock to boil with the saffron. Lower the heat and simmer to reduce by a third. Boil water for pasta and follow pasta directions. Save a ladle full of water.

Cut corn off of cobs. In a big skillet, heat oil and butter and add corn. Cook for about 5 minutes, then add shallots, garlic, salt, pepper and thyme. Cook 3 more minutes. Stir in flour for a minute, add lemon zest. Add wine and stir. Stir in saffron broth and cream and stir a few times and turn off heat.

Stir parmesan into sauce and add pasta and toss with some reserved cooking water. Top with additional cheese and serve.

Why Parents Win Every Time, Even When They Don’t: Savory Corn Griddle Cakes

I used every trick in the book for this one, just to make sure. I was confident. I had this. This one was mine.

Three things they like, all together in one convenient package. Corn + Cheese + Pancakes. It was really a no-brainer.

I even locked it in by having the kids cook with me. Aprons on, my kids happily shucked the corn, tossing husks across the kitchen into the basket. They grated cheese (and ate some.) We had a good laugh as the cilantro stuck to their fingers before dropping into the bowl.

The mood was perfect.

We even made salad dressing for a nice little side salad. A fascinating lesson on oil and water was taught. We had a giggle over repeatedly saying “Grey Poupon” with all kinds of funny accents. They shook the mason jar of dressing as they hopped and danced all around the kitchen.

I swear this all happened. This ideal scene at 6:00. The kind of scene I hope for every night but never get. It was beautiful.

I have to remind myself of that beautiful scene because at the table, the table with the winning dinner, everything changed.

There was a request for macaroni and cheese (which I declined.) A plate was pushed to the other side of the table. There was pouting. Then more pouting. I believe one of them even stuck their tongue out at me.

Honestly all this foul dinner play was completely uncalled for, where if they had just given these pancakes a chance, they would have realized the err of their ways.

Thing is, I would have been more upset about all this except for the fact that what it really meant, was more for us.

So while my kids were unhappily playing with their napkins, my husband and I were chewing..slowly…savoring…knowing we had the whole plate to ourselves.

Greedy, I know. But after that little turn of events, I’ve got to find my happy place somehow. And there it was, on MY plate.

Those kids are missing out.

They’ll learn someday.

Savory Corn Griddle Cakes

from Jack Bishop’s A Year in a Vegetarian Kitchen

4 ears corn, husked

1 ounce  Jack cheese, shredded (about 1/4 cup)

1 T minced cilantro

3/4 cup milk

2 eggs, beaten

2 T butter, plus more for cooking

1 cup all-purpose flour

1 t baking powder

1/2 t salt

1/2 cup sour cream (I used plain greek yogurt)

Honey

Heat oven to 200 degrees with a tray on middle rack.

Grate corn on large holes of box grater. Discard cobs. Stir in cheese, cilantro, milk, eggs, melted butter into corn. Fold in flour, baking powder, salt.

Heat nonstick pan over medium heat and lightly grease with butter. Drop 1/4 cupfuls of batter onto pan. Flip with bubbles rise to the surface. Flip again after about a minute or two and browned.

Transfer cakes to the warm oven while making the rest of the pancakes.

Serve with yogurt and drizzled honey.

Easy, Healthy, Quick Summer Breakfast: Bircher Muesli

Last week, I had the absolute luxury of being on a lovely vacation in Puerto Rico. This was the first time away from the kids on a vacation in ten years. While my husband was busy lounging in the sun and swimming in the ocean, I was on my iPad researching restaurants because, as I’m sure you have figured out by now, I think a lot about food.

This was not my first time in Puerto Rico. I went years ago with some girlfriends for an equally lovely time away filled with fun, and of course, food.

Both times had more similarities than just sunshine, the warm ocean and small bikinis. Both experiences, in separate hotels had the most delicious muesli which I had for breakfast each morning. But the difference this time was that I was nosy enough to ask the waiter for the recipe.

This recipe is really genius because of how easy it is. Muesli is, in it’s simplest form, soaked oats. The hardest thing to do is remembering to prepare it the night before. Because of the simplicity of this recipe, it’s really great to personalize it in the same way as you would your hot oatmeal in winter. For summer, as I did this morning, I added peaches, coconut, honey and almonds. However, the combinations are really endless:

• mixed berries and cream
• applesauce and brown sugar
• bananas, walnuts and dates
• mango, pineapple and coconut

The list could go on and on! This will definitely be a staple in my house. Easy to prepare and easy to customize for picky eaters who want to have their own spin on things!

Have ideas on how you would top yours? I’d love to hear them!

Bircher Muesli

serves about 4, with toppings

I like my morning cereals not that sweet, so I only used a little honey over the top, but you could add more…make it your own!

1 cup whole oats

2 cups almond milk (or any milk you prefer)

about 1-2 T honey

1 peach, cut into bite size pieces

1/4 cup almonds

1/4 cup coconut flakes

In a medium sized bowl, mix oats and milk. Let soak overnight. In the morning, scoop some oats into a bowl and mix in your toppings.

 

My Eulogy to Blueberries: Vegan Blueberry Lemon Muffins

Blueberries.

As your precious season comes to an end, I am reminded of the tender moments we have shared over the past few weeks.

There was the time with the cereal, when you danced on top of my cornflakes, changing my morning from ho-hum to bursts of delight.

There was the waffles. Who could forget the waffles?  So airy, so light, so delicious. But they would have been nothing (just a mere waffle) without the addition of you.

And then there was that day- you know the one. Where I just picked you up, one by one, gobbling each little morsel until I reached the bottom of what I thought was a bottomless bowl.

I give you this, blueberries: my last hurrah of the short lived season. My tribute to you and all you offer to a baked good, a morning breakfast or an afternoon snack.

Thank you for being you. Thank you for being blue.

Vegan Blueberry Lemon Muffins

These are a great afternoon snack with the kids. We made them together and the kids loved them. Simple and not too sweet, but just sweet enough.

1 cup all purpose flour

1 cup whole wheat flour

1 T baking powder

1/2 t salt

1/3 cup sugar

1/2 cup vegetable oil

3/4 cup almond milk

2 T vanilla soy yogurt

1 t vanilla

grated zest of one lemon

1 cup blueberries

Preheat oven to 400 degrees. Grease a muffin tin.

In a large bowl, sift flours, baking powder, salt and sugar. In another bowl, whisk oil, almond milk, soy yogurt, vanilla and lemon. In a small bowl, add blueberries. Take a few tablespoons of the flour mixture and mix it in with the blueberries. Fold wet ingredients into dry and mix carefully. (Do not overmix.) Fold in blueberries.

Fill muffin tins and bake for 20 minutes.

A Frugal Dinner to Alleviate Post Vacation Guilt: Fresh Corn Soup

Before I left for vacation, I read An Everlasting Meal by Tamar E. Adler. It’s a wonderful read if you haven’t read it already. Check out her website (linked) to watch some great videos to get a feel for what her book is about. Much of it discusses using every last bit of a vegetable, not letting anything ever go to waste.

I was thinking of this book when I bought ten ears of corn at Saturday’s market this weekend. They were two for a dollar and I just couldn’t resist. I’m such a sucker for vegetables when they first appear at my favorite market stand. I knew I wanted to make some kind of a soup with this early season corn, but I wanted to make sure I got the most flavor possible out of it. I also was crossing my fingers, knowing that my kids like corn on the cob, that perhaps a soup that had the same flavor would be appetizing for my picky kids.

I started thinking, researching and reading about corn. That’s when I stumbled upon corn broth. Of course! Why toss something in the garbage that could provide so much extra flavor? And so, that was the starting point for this soup.

Corn is always fun for the kids because they can help  you shuck it. Yes, it’s messy, but kids are messy. Any way to get the kids involved can’t hurt with the hopeful end result of them trying a bite. So get them into the kitchen! Give them the biggest pot you have and have them toss all the scraps (silk and all) into the pot. (Before you hand them the corn, rip off any brown silk and discard.)

Once you have all the husks and silk in the pot from about eight ears of corn, fill the pot with 12 cups of water and bring the water to a boil. Set it to low to medium heat and let your corn broth develop for an hour. Carefully drain your precious broth for use in this gorgeous soup below. And trust me, don’t go thinking that you’ll just use veggie broth on this one- it’s really all about the corn flavor. This one is worth the extra step.

The rest of the soup comes together quite quickly, so while the broth may seem to take a while, you just need to get in on the stove earlier. You could also make the broth ahead of time and then this soup becomes a very quick weeknight dinner. Best of all, this soup can be eaten warm or cold. So if you are still suffering through the heat wave, this makes an excellent cool summer supper.

And now it’s your turn to chime in. What are your favorite corn recipes? I’d love to hear them. I’ve got to make the most of one of my kids’ favorite summer vegetables!

Summer Corn Soup

adapted from Simply Mexican

Makes 4 small bowls (double recipe if it will be the main part of your meal- I served mine along with a salad)

1 1/2 cups corn broth (directions above, using 8 ears of corn worth of husks and silks)

5 ears corn kernels cut (for soup)

3 ears corn kernals cut (for your topping)

2 cloves garlic, crushed

1/2 onion sliced

olive oil

red onion

cilantro

1 lime

avocado

jalapeno (if you like it spicy- I left it out)

Preheat oven to 450 degrees. On a baking sheet, spread 3 ears corn kernels. Toss with a tablespoon or two of olive oil, salt and pepper. Roast for 20 minutes.

Saute garlic and onion in olive oil for about five minutes. Put in a blender with 5 ears of corn kernels. Blend until smooth.

Pour blended mixture in a pot with 1 1/2-2 cups corn broth (depending on how thick you like your soup) and heat gently for about 5 minutes.

To top your soup: in a bowl, mix your roasted corn, a tablespoon of olive oil, a few tablespoons of finely chopped red onion, two tablespoons chopped cilantro, the juice of one lime, and chopped avocado. Mix.

Pour soup into bowls if you want it warm or wait until cool and serve with two spoonfuls of corn salsa on top.

Some Blog Love: Recipes On My “To Cook” List

I will be leaving tomorrow for a weeklong vacation in an area where there is little to no cell or internet service. How I will survive, I’m not quite sure. But while I’m gone, I wanted to give you some recipes from fellow bloggers that I would be trying if I was home next week. Go and visit these sites- you will not be disappointed.

For breakfast, these Black Bean and Chard Breakfast Tacos from Big Eats Tiny Kitchen look absolutely fantastic.

For the grill, check out this Grilled Eggplant with Cumin-Basil Yogurt Sauce from Emmy Cooks.

On the popsicle train yet? You should be. Pop on over to this website, a new favorite of mine, for Balsamic-Roasted Strawberry and Rhubarb in Black-Peppered Coconut Ice Pops from Inherit The Spoon.

And are you kidding me? I’d eat this for breakfast everyday if I could:  Cherry Clafoutis from Coolcooksytle.

For a light summer dinner, these look so amazing:  Mango, Avocado and Crab Spring Rolls from 5 & Spice.

She calls this “edible sunshine” and I couldn’t agree more: Mango-Coconut Ice Cream from The Patterned Plate. I’ve been thinking about it since she posted it back in May.

For a Sunday brunch, give these Lemon-Ricotta Pancakes from Honey, What’s Cooking? a try.

And if you are on a blueberry kick and have leftovers from the pancakes, I’m dying to make this: No Churn Blueberry-Cheesecake Ice Cream from Dinners For Winners

Enjoy and I’ll see you when I return!

XO,

Robin

Too Hot For You? Quick, Easy Dinner for Summer Heat

We walked to the playground today. It was 98 degrees. I’m not sure what I was thinking besides the fact that when I made the decision I was in air-conditioning and it seemed like the kids were getting antsy. The first five minutes of the walk seemed okay. Unfortunately, it was a full fifteen minute walk. We got there, to this playground with no shade, and I sent the boys off to play. I then sat there confused when they just looked at me, eyes half-mast, hunched over, faces red, with a blank stare. “Off you go…” I said waving them off in the direction of the hot, plastic slides and monkey bars.

Neither one of them moved.

I walked them over to the climbing wall. They looked at it. They looked at me. They looked at the wall again, then seemed to stare into space.

Perhaps it was too hot for the playground. I figured we had spent a good four and a half minutes there, so we were good. We made the slow trek back and as the cool air from the house entered my children’s bodies, I watched them slowly come back to life like a flower just given the first watering in weeks.

Obviously this was no night to cook.

I’ve made these toasts countless times now. I’d almost venture to say that this summer has been declared the Summer of Toasts. These are especially great for the kids because (I swear to you) they taste just like pizza. When cherry tomatoes are sauteed in a cast-iron skillet with garlic and spread over bread with ricotta, even my kids could be fooled. (One of them at least.) Call them pizza toasts to make them more appealing, but they don’t need much more help than that. Make them with beautiful sheep’s milk ricotta, or buy a tub from Target- either way, they are amazing. Simple, easy and quick. And if you are eating them on a day when grilling is something that sounds good to you (maybe it’s ten degrees cooler?), you can grill the toasts and then it’s a posh appetizer for a BBQ. But just pop the bread in a toaster for a day like today.

Grilled Garlic Toasts with Sauteed Cherry Tomatoes, Ricotta and Basil

Sliced crusty bread

Olive oil

garlic

cherry tomatoes

ricotta

basil leaves

Cut cherry tomatoes in half. Heat a pan with olive oil and saute your tomatoes until bursting, adding a two cloves crushed garlic halfway through. Now- your choice: either toast the bread (if it’s hot day) then spray with oil spray, grill it when your in the mood ((spray with oil first), or spray with oil and pop it in a 475  degree oven until golden on both sides. Peel a clove of garlic and cut in half. When toasts are done, rub garlic on each one. Spread ricotta on each and top with tomatoes.