Monday, November 24, 2014

Recipe (Re)creation: Banana + Walnut + Chocolate Chip Muffins

I have been baking more and more lately and I think it's because I like having something that I can grab on the go with a baby in tow. I love to have homemade muffins on hand because they are the perfect treat for breakfast or as an anytime snack.  These muffins are a rough variation of a recipe from Gwyneth Paltrow's cookbook, It's All Good.  Rather than following her recipe as written, I decided to use a combination of whole wheat and white flour and added walnuts and chocolate chips instead of the dates and pumpkin seeds.  The combination of bananas, walnuts and chocolate chips is simply divine.  If you like banana bread, you are going to fall head over heels for these muffins.

Makes 12 muffins

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • A pinch of kosher salt
  • 2 ripe bananas, mashed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 2/3 cup milk
  • 2 tsp. vanilla extract
  • 1/8 cup mini dark chocolate chips
  • 1/4 cup chopped walnuts, plus 3 tbsp. for the tops


-Preheat oven to 400 degrees F and line muffin tin with paper liners.
-Mix together the flour, baking powder, baking soda and salt in a bowl.
-In another bowl, whisk together the olive oil, maple syrup, milk, vanilla and bananas.
-Combine the wet and dry ingredients and toss in 1/4 cup of walnuts and the chocolate chips.
-Scoop the batter evenly into the muffin cups and sprinkle more walnuts on each.
-Bake for 20-22 minutes, or until the tops of the muffins are lightly golden.

Tuesday, November 11, 2014

Recipe (Re)creation: Pumpkin + Rainbow Chard Lasagne

This lasagne is easy, relatively healthy, and incredibly comforting.  I based the dish off this recipe from Food & Wine.  I added fresh herbs and used half and half instead of heavy cream to lighten the dish a bit.  I also used rainbow chard for little added color.  Though the dish is vegetarian, it's hearty and is sure to satisfy any meat lover.  It would also make a great side for Thanksgiving!

Serves 4-6

  • 2 tbsp. olive oil
  • 2 yellow onions, chopped
  • 2 bunches rainbow chard, stems removed and chopped
  • 2 1/4 tsp. salt
  • 1 tsp. ground pepper
  • 2 tbsp. fresh sage, chopped
  • 1 tbsp. fresh thyme leaves, stems removed
  • 1/2 tsp. ground nutmeg
  • 1 8-oz. can pumpkin puree
  • 1 1/2 cup half and half
  • 1 1/4 grated parmesan
  • 1/2 cup milk
  • 9 lasagne noodles
  • 1 tbsp. butter

-Heat oil in a large saucepan over low heat and preheat oven to 400 degrees F.
-Add the onions, stirring occasionally, and cook for about 5 minutes.
-Increase heat and add chard, 1 tsp. salt, 1/2 tsp. pepper, sage, thyme and 1/2 tsp. nutmeg.
-Cook 5-10 minutes, or until the chard is wilted and the liquid has evaporated.
-Mix 2 cups of pumpkin, 3/4 cup half and half, 1/2 cup parmesan and the rest of the salt, nutmeg and pepper in a medium bowl.
-Pour the milk into an 8 x 12 baking dish and top with 3 lasagne noodles.
-Spread half of the pumpkin mixture on the noodles and layer half of the chard on top of that.
-Top with a second layer of 3 lasagne noodles and repeat with another layer of pumpkin, chard and noodles.
-Mix the remaining pumpkin puree with 3/4 cup half and half. 
-Spread the mixture on top of the noodles and sprinkle with the remaining 3/4 cup of parmesan.
-Dot with butter and cover with aluminum foil.
-Bake for 20 minutes, then uncover and bake for an additional 15-20 minutes.
-Let the lasagne set for about 10 minutes before cutting.