Ode to Gluten

Passover was rough this year. Fortunately we pulled through and now I love bread more than ever. After a wildly productive week, I decided the best way to spend the final days of my April staycation was definitely baking. And faced with another two months of inpatient rotations, kicking it off with a week of nights, I decided I'd better bake something hearty. And portable.

Now normally I wouldn't gravitate towards a recipe from The Unofficial Hunger Games Cookbook, but this one is so simple and delicious. And chock-full of whole wheat, fruit, and nuts, it fits right into my ever-expanding repertoire of healthy breakfast baked goods. Its popularity is fast spreading throughout my whole family, and after an impromptu cocktails-and-bread night last night, my friends as well. The recipe is so huge it makes two loaves, and I find the second makes a perfect housewarming or thank-you gift.

This time around I decided to get fancy, creating a cinnamon-raisin swirl instead of just kneading them into the dough. The result was a bit messier, but once the sugar had cooled and set, it promotes the bread from everyday loaf to special weekend breakfast. Or late-night snack, if you ask my friends.

Whole Wheat Raisin-Nut Bread

1 package (5 tsp) yeast

1/2 c. warm (110-degree) water

1 1/2 c. warm (110-degree) milk

1 stick (1/2 cup) melted butter
1/3 c. honey

2 eggs

3 c. whole wheat flour

3 1/2 c. white flour

2 tsp cinnamon

2 tsp salt

2 tsp sugar

2 c. raisins, soaked in warm water

1 c. chopped walnuts

extra cinnamon and sugar, for the swirl
egg white and water, for the glaze

1. Combine yeast, warm water, and a pinch of sugar. Let stand. A layer of foam should appear on top; this means the yeast is alive and excited about the sugar, which it is starting to ferment. The fermentation process is what will produce all those wonderful carbon dioxide bubbles and make the bread rise.

2. Combine flour and rest of dry ingredients in a separate bowl.

3. Attach a dough hook to your mixer. Combine yeast/water, butter, and eggs (I saved a tiny bit of egg white to use for glaze later). Add dry ingredients. As I mentioned, this is a HUGE recipe so add flour slowly unless you want a mini blizzard in your kitchen (as you can see from the picture, I did not add it slowly enough).

If you don't have a stand mixer, or just want a real hands-on breadmaking experience, just combine all the ingredients in a bowl and knead away.

4. Lightly oil a large bowl (or use cooking spray). Drop the ball of dough, and turn once to coat. Cover with a moist towel and let sit in a warm place for 1-2 hours.

5. Divide dough in half. Turn onto a clean workspace. I love this Tupperware mat. If you're not into the fancy swirl, skip this step and just knead the nuts and raisins in.

6. Flatten each ball into a rectangle (-ish) with your hands. Sprinkle cinnamon and sugar, then nuts, then raisins (I used golden and regular in the photos shown here).

7. Roll into a loaf, tucking the raisins and nuts inside. Pinch the ends closed and tuck under so the contents don't fall out. (See pictures at end for example). The sugar gets very syrupy and sticky as it heats up, and if there are open ends it will spill out of the bread. Which could be delicious. But messy.

8. Beat egg white with a little cold water to make a glaze, and brush the top of each loaf. Place in lightly oiled loaf pans.

9. Bake at 375 for 30-40 minutes. You'll know the bread is done when you knock on the top and it sounds hollow. If you like a crispier crust you can remove from the pan and put straight on the oven rack or on a baking sheet for another 5-10 minutes.
10. Let cool. Slice, butter, and devour. Give the other one to a friend.

Step 7: Sprinkle cinnamon sugar, raisins and nuts on dough, then jelly-roll and pinch ends to prevent liquid sugar from leaking out.

Zuppa di Lenticchie

Spring is in the air, if you're lucky enough to catch it. Basking in the afternoon sun, I fantasize about grilling until dinnertime comes around and I realize I'm wearing a coat and scarf and no longer wish to spend time outdoors. When the other night brought more wind and rain (but no snow this time!) I found myself turning to this recipe. Adapted from the irreproachable Marcella Hazan (and among her simpler recipes), this soup is a longtime favorite in our home. It's  hearty enough to fill the soul, but virtuous enough to feel good about when summer clothes season looms ahead. And a big plus (you may be sensing a theme here), it requires minimal shopping! I was way behind on my groceries so I picked up some pancetta for this one, but I've found it works just as well with bacon, ham, sausage, or anything smoky-flavored you have on hand. My mother has been known to make it with *gasp* no meat at all, but I don't think it would be the same. For your semi-veg friends, you can use turkey bacon and chicken broth and it comes out just as nice.

Zuppa di lenticchie (from Marcella Hazan)

1-2 Tbsp olive oil

1 Tbsp. butter

1 onion, diced

2 cloves garlic, minced

1 large carrot (or handful of baby carrots), chopped

2-3 stalks celery, chopped, with leaves saved for garnish

1 tsp dried marjoram (or 2 Tbsp fresh)

4 oz pancetta (or other smoky meat)

1 1/2 c. dried lentils (I used green here, which take a little longer to cook; brown works best I think)

1 15-oz can diced tomatoes

4-5. c. beef broth (I use bullion)

parmesan cheese and celery leaves to taste

1. Saute onions, garlic, carrots, celery, and marjoram in olive oil and butter until onions slightly translucent.

2. Add pancetta, saute until cook through and fat rendered out.

3. Add lentils, saute 1-2 minutes (I can't explain why but this seems to help them maintain their form and avoid becoming overly mushy after the water is added. It's like rice in risotto?)

4. Add diced tomatoes, saute until warmed through.

5. Add beef broth, bring to a boil and cover.

6. Cook 30+ minutes, until lentils are tender and most of the liquid is absorbed. You can add more water to taste - we tend to prefer a stewier texture, but there's enough flavor to stretch the broth into a proper soup.

7. Serve with Parmesan cheese to taste, garnished with celery leaves, and alongside a nice dry red and some crusty bread. Bring it, April showers.

The Sometime Vegetarian

Growing up with a vegetarian father, I learned to appreciate the many virtues of vegetarian cooking. While I will never support a diet that categorically excludes any food group, I do have to admit that vegetarian food has its virtues. It’s much lower in calories and fat (unless you fill that meatless hole with cheese), and can often be prepared without a trip to the store (beans tend to have a longer shelf/fridge life than meat…). My mother is the master of delicious, healthy vegetarian meals that can be prepared in the time between coming home from work at 5:30 and feeding her family of five by 7. I’ve shaved even more prep time by adapting this recipe for my beloved slow cooker. And made it lowbrow by substituting out her vibrant but more demanding onion cilantro relish for a handful of crushed Fritos. I’ll let you decide which you prefer.

Vegetarian Chili

1 onion, diced
2 cloves garlic, minced
2 tbsp chili powder
1 tsp oregano
1 15-oz can diced tomatoes
2 15-oz can kidney beans
2 chicken bullion cubes in 1 c. water (use 5 cups if cooking stovetop)
1 red bell pepper, diced
5 oz corn
Optional: shredded cheese, chopped cilantro, Fritos, onion relish (diced red onion, cilantro, pinch of salt, pinch of sugar, tossed with white vinegar and olive oil)

1. Spray or oil bottom of crockpot. Toss onions, garlic, and spices and pour in bottom of pot. (If not using crockpot, sautee all together for this step).

2. Add tomatoes, beans, broth. Cook on HIGH for 9 hours (Stovetop: bring to a boil, cook about an hour.)

3. After 7-8 hours, add red peppers and corn. (For stovetop, cook additional 45 min).

4. Serve with grated cheese and/or the topping of your choice. The pictured chili is extra special as our building’s vending machine only had BBQ-flavored Fritos. Did I mention there was no grocery trip involved in the making of this recipe?

In Search of the Perfect Muffin

When your day starts at 6am and doesn't involve much sitting down, a hearty breakfast is important. I consider it one of my life's missions to come up with the perfect breakfast pastry – healthy, full of slow-burning protein and fiber, and easy to consume while running/driving to work (or concealable in the pocket of a white coat).

In my quest for The Perfect Muffin, I came across this one on epicurious. With a few modifications of my own (oats, whole wheat, and less sugar) I feel pretty confident that I’ve found The One. Chock-full of apples, raisins, walnuts, and pumpkiny goodness, it’s one of my favorite ways to start the day. A few lucky coworkers agree.

Pumpkin Apple Muffins

1 c. vegetable or corn oil
1 c. canned pumpkin
1 c. sugar
2 eggs
1 1/2 c. whole wheat flour
1 c. Instant oats
1 T pumpkin pie spice (or 1 tsp cinnamon, 1/2 t ground ginger, 1/2 t nutmeg, optional 1/4 t allspice)
1 1/4 t baking powder

1. Combined wet (first 4) ingredients.
2. Combine dry ingredients, add to wet.
3. Fold in apples and raisins, and walnuts if you like (that extra hit of protein might help you make it to lunch).
4. Pour into greased muffin tin. For huge, 300-calorie, overflowing muffins (with the nice tops) divide among 12 cups; for smaller (260-cal) bites divide among 18 cups. Sprinkle top with cinnamon sugar, or streusel topping (4 T butter, 2 T flour, 1/2 t cinnamon, and 1/2 c. brown sugar) for a fancier muffin.
5. Bake at 350 for 25-30 minutes, until muffin tops are springy.
6. Let cool 5-10 mins in pan, then on cooling rack until room temp (or as long as you can wait).

Every Season is Pumpkin Season

When the weather turns chilly and the leaves start to turn, so do the seasonal menus become inundated with pumpkin concoctions of every kind – soups, cakes, lattes, beers, even ravioli gets a delightful new twist with the addition of everyone’s favorite gourd. I secretly believe that no one actually is that nuts over actual pumpkin flavor, but rather the almost-synonymous pumpkin spice bouquet: a sumptuous blend of cinnamon, nutmeg, ginger, and sometimes clove or allspice that conjures up fall scenes, no matter how warm the weather.
Don’t get me wrong: I’m not knocking the pumpkin craze. In fact, I’m taking it one step further. Why limit this fantastic vegetable and its associated flavors to one season? Pumpkin is actually a wonderfully versatile ingredient, adding moisture and color to any baked good, often resulting in less fat/butter/oil. The flavor (combined with pumpkin pie spice) is also bold enough to hold its own against whole wheat flour, once again upping the healthy factor.
I came across this recipe on the King Arthur Flour blog (a solid test kitchen, by the way). It seems kinda fancy but it turns out even donut newbies like me can tackle it. Show up one Saturday morning with a box full of these puppies and your coworkers will love you forever. By the way, this donut pan is my favorite new baking tool. No sticking, no mess, and only $10.

Pumpkin Spice Donuts

1/2 c. Vegetable or corn oil
3 eggs
1 1/2 c. sugar
1 1/2 c. canned pumpkin
1 3/4 c. + 2 T flour (white or wheat)
1 1/2 tsp pumpkin pie spice*
1 1/2 tsp baking powder
1 1/2 tsp salt
Additional cinnamon sugar for dusting

*pumpkin pie spice = roughly 2 parts cinnamon : 1 part ground ginger : 1 nutmeg : 1/2 allspice (optional), I often err on the side of more cinnamon

1. Mix wet (first four) ingredients.

2. In a separate bowl, combine dry ingredients. My mom always saves on time (and dishes) by using a large measuring cup:

3. Fold dry ingredients into wet.

4. Pour into greased donut pan and bake at 350 for 20-25 minutes.

5. Let cool for 5 min, then shake in a plastic bag (or dip onto a plate) filled with cinnamon sugar. NOTE: the sugar tends to get absorbed and makes the donuts sticky, so I recommend dusting the day of and covering only lightly until ready to serve.

Bananarama

I have been making these muffins since college. While they are not my magnum opus of muffins (that post is yet to come) they are simple crowd-pleasers and can be whipped up in a snap. There’s plenty of room to play with ingredients should you be in the market for a more wholesome, filling muffin (suggestions posted along the way) or make as is for a wonderful breakfast indulgence or even dessert.

Chocolate Chip Banana Muffins

2-3 large ripe bananas, the more spots the better
2 T sugar, or to taste (if your bananas are ripe enough you’ll hardly need sugar at all. I am usually satisfied with a few teaspoons. Adding chocolate chips also helps me get away with a less sweet batter)
1 egg
1/2 c. oil (oil makes a crispier muffin, but yogurt can be used instead for a fat-free but slightly chewier muffin – just don’t use Greek yogurt as it makes the muffins kind of sour.)
1 t. vanilla extract (optional)
1 1/2 c. flour (I used whole wheat here, slightly nuttier taste but contributes to that wholesome breakfast goal)
1 1/2 t. baking soda
1/4 t. salt
3/4 c. chocolate chips (optional) – or walnuts, or whatever you fancy in a banana muffin

1. Mash bananas with a fork.




2. Combine the rest of the wet ingredients (egg, oil/yogurt, vanilla) and sugar.

3. Combine flour, baking soda and salt. I find recipes always say to use a separate bowl but all you really need is a big enough measuring cup : )  

4. Fold flour mixture into wet ingredients.


5. Add chocolate chips.


6. Pour into greased muffin pan. Fill about 3/4 full, or more for bigger muffin tops.



7. Bake at 350 for 15-20 minutes, until edges are golden-brown and tops spring back when lightly pressed.
7.

Sunday Night Soup

I love soups, stews, and basically anything you can eat out of a bowl. They’re healthy, usually require only one pot and very minimal hands-on time, and can often be made without a trip to the grocery store. You just throw everything together and let it cook, the longer the better. The problem with working 12+ hours a day is there’s very little time to let things, well, stew.
Enter the crock pot. I inherited one from my mother-in-law a few years ago, and am slowly realizing how great a solution it is to my time shortage issue. Plus, coming home to the aroma of intense flavors that have been simmering all day is a wonderful antidote to the trials of intern year.
I recently came across Real Simple magazine’s post on their most-pinned slow-cooker recipes. This black bean soup recipe caught my eye. Raised half Hindu and half Jewish, cooking pork is something I know very little about. But this recipe was pretty persuasive in its simplicity so I decided to give it a try. It turns out navigating the pork section of the grocery store was the hardest part. I found the final flavor a little overwhelmingly hoppy (then again I don’t like hops) and one-dimensional in its flavor, so I added a few spices and reduced the beer.  The end result was perfectly hearty, but not too rich for a nice end-of-the-weekend meal. The husband even had seconds.

Beer-braised pork and black bean soup

1 large onion, diced
1 lb dried black beans
1 chopped chipotle en adobo with 1 T adobo sauce
1 t chili powder
1 t cumin
2 chicken bullion cubes
1 bottle beer (I used an IPA but a lager would probably work better)
1.5 lbs pork shoulder
2-3 cups water

1. Combine all ingredients in crock pot. Set on high for 5 hours.

2. Pull apart pork, discard fat and bones. Add more water as needed/desired (I tend to like a thicker soup but it could be watered down more).

3. Serve with a dash of lime juice, a dollop of sour cream (we used plain Greek yogurt, almost always just as good and it definitely is here), and cilantro and cheese as desired. Serve with a nice crusty bread. Or tortillas.