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Snowy Morning Breakfast

January 21, 2012 Miranda
Pearled Barley, Parm, Black Pepper, Poached Egg

In "Breakfast", "Cheese", "Eggs", "Fiber", "Grains"
← Spread the JoyTaco, Taco Night, I Love it When, its Taco Night →
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Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

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I made a batch of these maple chipotle nuts for our Hanukkah party this past weekend and they were a hit! They are the perfect addition to a cheese board, cocktail party, or to give as an edible gift! . maple chipotle nuts Makes 7 1/2 cups 1/4 cup melted coconut oil or olive oil 3 cups raw unsalted cashews 2 cups raw unsalted walnut halves 2 cups raw unsalted pecan halves 1/2 cup whole almonds 1/3 cup pure maple syrup 2 tablespoons maple sugar or coconut sugar 1/2 cup freshly squeezed orange juice or grapefruit juice 1 tablespoon chipotle powder 1/4 teaspoon ground ginger 4 tbsps minced fresh rosemary 1/2 tsp salt Combine nuts, oil, maple syrup, sugar, juice, spices, rosemary, and salt in a large bowl and mix well. Transfer nuts to a parchment paper-lined sheet tray and spread nuts out evenly. Roast at 350 degrees for 25 minutes. Stir nuts every 10 minutes. Keep an eye on them because they can burn quickly. Remove from oven, sprinkle with a pinch more salt, if needed. Serve warm or at room temperature. Nuts can be stored in airtight containers or packaged in mason jars or small bags. If placing in a mason jar, I like to stuff a few rosemary leaves on the top for color contrast and added aroma.
Muhammara or red pepper walnut dip is one of my most favorite dips to make (and eat). I pulled up a “vintage” recipe from my archives to serve to guests at our holiday party last night and found the result to be a little on the loose side. To remedy, I made some fresh bread crumbs out of @shewolfbakery sesame wheat and pulsed it in to create the desired consistency. If you prefer a more saucey type of dip, feel free to leave out the bread crumbs. Hope you enjoy this super simple and delicious recipe below! Makes 1 1/2 cups 2 cloves garlic 2 red bell peppers, roasted (i used jar but feel free to roast your own!) 3/4 cup walnuts, toasted 3 Medjool dates, pitted 1/3 cup fresh whole wheat bread crumbs (optional but, recommend) 2 tbsps red wine vinegar 1 tsp sea salt 1 tsp freshly ground pepper 1 1/2 tsps smoked paprika 1 tsp cumin 3 tbsps extra-virgin olive oil In a food processor, pulse the garlic to mince. Add the red bell peppers, walnuts, dates, bread crumbs, if using, vinegar, salt, pepper, smoked paprika, cumin, and olive oil. Run the processor until smooth. Top with fresh herbs and serve with veggies, in a grain bowl, or as a spread on a sandwich. The dip can be kept covered in the fridge for up to 1 week.
Happy Hanukkah! Feeling especially grateful and lucky to celebrate the 7th night with beautiful family, friends, Jack, @a_shear who is the best latke partner around, and of course our giraffe, Jeffery (named after Ina’s). 📸 by @jeanettedonnarumma
It’s cozy belly hugging food season but that doesn’t have to mean unhealthy! Cuddle up with a creamy dreamy bowl of mushroom farro risotto with a touch of truffle oil and parm. mushroom farro risotto Serves 4-6 1 tbsp olive oil 1 white onion, chopped 3 ribs celery, chopped 2 cloves garlic, minced 2 cups cremini mushrooms, cleaned and chopped 1 1/2 cups farro 2 tsps fresh thyme leaves plus additional for garnish 3 cups vegetable or mushroom stock salt freshly ground black pepper truffle oil 1/2 -3/4 cups parmesan cheese, grated Warm olive oil in a dutch oven or large pot over medium heat. Add onion and celery and sauté for 5 minutes until the vegetables begin to soften. Add garlic, mushrooms, and farro, stirring and cooking for another 2 minutes. Pour in stock, 1/4 tsp salt, freshly ground pepper, and thyme. Cover, bring liquid to a boil, and reduce to a simmer. Cook for 45 to 50 minutes or until farro is tender to the bite and liquid is absorbed. Remove lid and stir vigorously from time to time.(If farro is tender, but liquid is still present, raise heat, cook uncovered for an additional 5-10 minutes to help liquid evaporate.) Taste and adjust seasoning. Transfer farro mushroom mixture to a bowl, fluff with a fork, drizzle with truffle oil, fresh thyme, black pepper, and a good dusting of parm. Best served warm.
Happy Hanukkah! We’re celebrating with sweet potato and carrot latkes topped with creme fraise, scallions, and @petrossiannyc caviar. Wishing you all a lovely holiday season! #petrossian See it happen in my latke highlight! sweet potato and carrot latkes 1 1/2 pounds sweet potatoes, peeled and grated – about 5 cups grated (I use the grater attachment on a food processor) 3 large or 1/2 lb carrots peeled and grated 1 small yellow onion, grated 1 tablespoon freshly grated ginger 3 tablespoons oat flour 3 tablespoon brown rice flour (or your preferred flour) 2 teaspoons ground cinnamon 1 teaspoon baking powder Salt to taste 2 eggs, beaten 1/4 cup canola, grape seed, or rice bran oil Garnishes: chopped chives, plain yogurt, sour cream/ creme fraise, caviar, and/or apple sauce. Combine the grated sweet potatoes, carrots, and onion in a bowl. Transfer to a cheese cloth or towel and squeeze out as much liquid as possible. Transfer to a large bowl and add the flours, spices, baking powder, salt, eggs, and gently fold together. You want the batter to be on the dry side. Add a tablespoon more flour as needed. The drier the batter the crisper the latke. In a heavy bottomed pan over medium-high heat, add 1/4 inch of oil. Oil is hot enough when a drop of the batter sizzles. You don't want a roiling boiling. Use a heaping tablespoon to drop the potato carrot mixture into the hot pan. Cook in batches to avoid overcrowding. 4 latkes per 10" pan is appropriate. Use a spatula to flatten the latkes into rounds. Once the edges are brown and crispy, 3 to 5 minutes, flip. Cook the second side until golden, about 4 minutes more. Transfer the latkes to a paper towel-lined plate, sprinkle with salt. If center is chewy - finish in the oven for 10 minutes. You can make latkes in advance and reheat in the oven so you are not tied to the stove while celebrating! Serve warm with desired garnishes. Happy Hanukkah! #partner
It’s cozy bear season which means lots of warm and hearty meals. With the latest downer on climate change let’s all do our part and eat a little less meat. Start with this hearty and deeply nourishing lentil bolognese full of meaty mushrooms and protein filled lentils. Be extra virtuous and serve on top quinoa or chickpea pasta, spiralized veggies, spaghetti squash, or sautéed kale. Lentil Bolognese serves 6 2 tablespoons olive oil 1 medium yellow onion, chopped 3 medium-sized carrots, peeled and chopped 6 cloves of garlic, minced 1 pound of baby bella mushrooms, cleaned and sliced 1 teaspoon smoked paprika or pimenton 2 teaspoons tried oregano 1 teaspoon dried thyme 2 teaspoons dried chili flakes 1 cup green or brown lentils, rinsed 2 tablespoons tomato paste 2 18 -ounce jars crushed organic tomatoes 1/2 cup red wine Sea salt and black pepper Fresh basil, torn 12 ounces quinoa brown rice pasta , spaghetti squash, spiralized noodles, or sautéd kale Parmesan cheese for finishing (optional but highly recommended) In a dutch oven or large pot, warm the olive oil over medium heat. Add the paprika or pimenton, oregano, thyme, and chili flakes, and toast the spices for 1 minute. Add the onion and carrots, and cook for 7 to 8 minutes or until soft. Add the garlic and mushrooms and continue to cook until mushrooms soften, another 5 minutes. Add the tomato paste and sauté for a minute coating the vegetables. Pour in the drained lentils, crushed tomatoes, and wine. Fill one of the jars that contained the tomatoes 2/3's of the way full with filtered water. Swish the water around to get every last bit of tomato, pour the water into the second jar, repeat the swishing, and add to the pot. Add a pinch of salt and black pepper and stir well. Bring sauce to a boil, reduce to a simmer, and partially cover the pot. Cook for an hour stirring occasionally. Taste the lentils to make sure they are cooked through, if not, continue cooking partially covered until tender. If the sauce is too liquidy continue simmering uncovered until reduced to desired consistency. If the sauce is too thick, add 1/4 cup of water. Serve on top of veggies or pasta of your choice. Enjoy!
Overdo it on T-day? Feeling bloated, constipated, or subpar? Bloating is caused by a buildup of gas in your body. Eating too quickly, eating + drinking in excess, + consuming certain foods that produce gas as a byproduct can all lead to bloating + discomfort. Some culprits include nutrition powerhouses like beans, brussels sprouts, broccoli, kale, asparagus, which when digested can produce excess gas + bloating. Dairy, excessive alcohol, consuming too much salt can also lead to bloating. Here are some tips to help you deflate today! . hydrate Seems obvious, but a simple + easy fix for bloating is consuming water. Drinking water helps to flush out excess sodium + aids in maintaining your body's electrolyte balance. Warm up your water + add some lemon. Warm water will help relax your GI tract, + lemons help restore pH balance + adds some vitamin C. get that good bacteria . eat probiotic rich foods like kefir, sauerkraut, + kimchi, or take a supplement to add some good bacteria into you gut. Probiotics can help breakdown foods + reduce gas and bloating. take an imaginary trip to the tropics Snack on papaya or pineapple, both contain bromelain, an enzyme that helps with digestion. get moving Work out or take a long walk. Moving your body helps move things along internally as well. acv Apple cider vinegar helps improve gut bacteria + relaxes the gut, which helps you beat the bloat and constipation. Use apple cider vinegar in a salad dressing or make an elixir with two teaspoons ACV + water. soothe the system Ginger, parsley, cumin, peppermint, + fennel are all stomach soothing foods which have anti-inflammatory effects. Make a peppermint or fresh ginger tea, chew on a few fennel or cumin seeds, or add some shaved fennel + fresh parsley to a salad to de-bloat + soothe. add some magnesium Magnesium is a mineral that helps relax the gut muscles and assists in moving things along. Sip some Natural Calm, take a magnesium citrate supplement, or soak in an epson salt bath. fat + fiber Consuming plant-based foods which are rich in fiber helps bulk stool, increase nutrient absorption, + move things along. Healthy fat lube up the GI track + encourage a smooth move
Happy #meatlessmonday! Warming up with a hearty and nourishing bowl of mushroom barley soup. Jack enjoyed the carrots and tried a mushroom or two. I love this hearty soup which is super simple to make and delicious as leftovers. See it come together in the mushroom barley highlight. Mushroom Barley Soup Serves 4 1 ounce dried porcini or wild mushrooms (about 1 cup) 2 tablespoons olive oil 5 carrots, peeled and chopped 1 leek, sliced in half lengthwise, cleaned and thinly sliced 1 celery stalk, chopped 1/4 pound shiitake mushrooms stemmed and roughly chopped 1 cup hulled or pearled barley Salt and pepper 1 bay leaf 1 bunch kale, stemmed, thinly sliced 2 tablespoons tamari or coconut aminos Soak dried mushrooms in 3 cups very hot water and set aside. Add olive oil to a large dutch oven or pot over high heat. Add leeks, carrots, and celery and cook, stirring occasionally, until they start to brown. Add shiitakes and barley, continue to cook for 5 minutes, stirring frequently. Add a little salt and pepper. Remove the rehydrated mushrooms from their soaking liquid. Reserve the liquid. Sort through mushrooms, discard any hard bits, and roughly chop. Add rehydrated mushrooms to the pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking liquid and 4 cups additional water or stock. Bring to a boil, reduce to a simmer; cook until barley is very tender - 30 minutes. Add kale and stir to wilt. Add coconut aminos or tamari, and taste. Add additional salt and pepper, if needed. Enjoy 😊
Sunday
Cozy bear season
Most Thanksgiving meals are full of decadent and heavy foods. Add some contrast to the mix with a colorful and zippy salad that comes together quickly and seamlessly. Punchy bitter greens, fennel, radish, parm, and spiced pistachios cut through the sweet, buttery, and starchy sides of the holiday and create a respite for your tastebuds. Thanksgiving or not, this salad is a simple yet sophisticated addition to your salad repertoire. I love the addition of radicchio to salads for its vibrancy and pop in color and taste. Spicy and sweet pistachios add a crunchy buttery element which adds dimension to the bitter greens and anise-y fennel. The pistachios in the salad are not only a flavorful addition, but are also a good source of healthy fat, fiber, and the antioxidant nutrient Vitamin E, which protects cells from damaging free radicals. radicchio, endive, and arugula salad with spiced pistachios Makes 6 side salads 1/2 cup shelled pistachios 2 teaspoons maple syrup 1/8 teaspoon chipotle powder 2 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil 2 tablespoons white balsamic vinegar 1 tablespoon apple cider vinegar 1 shallot, minced Salt and pepper 4 cups arugula, torn into bite-size pieces 1 head radicchio, leaves separated and torn into bite-size pieces 1 head endive, thinly sliced 1 fennel bulb, core removed, thinly sliced 4-6 radish, thinly sliced Parmesan for shaving Preheat oven to 350 F. Line a sheet tray with parchment paper. Toss pistachios with maple syrup and chipotle powder and roast for 6 to 9 minutes or until fragrant and toasted. While the nuts toast, make the salad dressing. Whisk together the lemon juice, olive oil, white balsamic vinegar, apple cider vinegar, and a pinch salt and pepper in a bowl. Add the radish and the fennel and let them marinate in the dressing while the nuts cool. This creates a slightly pickled element. Using a slotted spoon, transfer the radish and fennel to a serving bowl. Add the arugula, radicchio, endive, and enough dressing to coat the lettuces. Toss together. Top with a hearty shaving of parmesan, the toasted pistachios, and a few grinds of black pepper. Enjoy!
Celebrating this gorgeous fall day with belly warming pumpkin pie oats. Pumpkins are not just delicious, they are loaded with beneficial nutrients. These gourds contain high amounts of beta carotene which is responsible for the pumpkins orange hue as well as helps prevent degenerate damage to the eyes and the rest of the body. Pumpkins are also a good source of fiber and contain potassium and vitamin C, which are cardio protective. Stay nourished and fortified with this simple recipe for pumpkin pie oats. pumpkin pie oats serves 2 2 cups filtered water or 2 cups nut milk or a combo of half water, half milk. 1 cup extra-thick rolled oats 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon vanilla bean powder or extract Small pinch of salt 1/4 cup unsulfered golden raisins 1/2 cup cooked pumpkin or canned pumpkin 1 tablespoon maple syrup 2 tablespoons toasted pecans Sprinkle of hemp seeds for garnish and additional milk of your choice method Combine the oats, water, raisins, pumpkin, maple syrup, salt, and spices in a small pot and mix well. Bring to a boil, and let simmer for 10 minutes. Divide into two bowls, garnish with pecans, hemp seeds, and additional milk of your choice.
Chili season! I love warming up with a nourishing and hearty bowl of chili but my favorite part is the toppings! Vegetarian chili is loaded with plant-based protein, fiber, and lots of vitamins and minerals. It’s easy to make and great for leftovers. pumpkin and black bean chili serves 4 1 1/2 cup dried black beans, soaked overnight (or 2 1/2 cups canned black beans) 1 piece of kombu (if cooking beans from dried) 1 medium pumpkin, peeled, seeded, and cubed, yielding about 4 cups (butternut, kabocha, or red kuri squash all work too). Reserve seeds. 2 large carrots, peeled and cut into a large dice 1 yellow onion, diced 6 heads of garlic, minced 2 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon ground cinnamon 24 oz jarred diced tomatoes 2 cups vegetable stock or water sea salt + black pepper Garnishes: scallions, cilantro, lime, pepitas, avocado, plain yogurt If using dried beans that have been soaked overnight, rinse and place into a pot. Cover beans with 2-inches of filtered water and add two smashed cloves of garlic, kombu, and a teaspoon of salt. Bring to a boil than simmer w/ the lid partially covered for 45 minutes, or until beans are firm but tender to the bite. Strain + set aside. In a large pot over medium heat, warm the olive oil. Add the smoked paprika, cumin, chili powder, and cinnamon. Toast spices for 30 seconds. Add the onion, garlic, pinch of salt, and sauté, coating the aromatics in the spices. Cook until translucent, three minutes. Add the carrots and sauté for another three minutes. Add the pumpkin and the black beans to the pot, mix to combine. Add the tomatoes, stock and bring to a boil. Reduce heat to a simmer and partially cover. Cook for 40 to 50 minutes or until carrots and pumpkin are tender and liquid has reduced. While the chili cooks, rinse and dry the pumpkin seeds. Place them on a parchment paper-lined sheet tray and toss with a teaspoon olive oil and whichever spices you may prefer. I like a 1/2 teaspoon each of paprika and cumin. Toss to combine and cook at 375 degrees for 15 minutes, tossing halfway through. Finish with salt. Serve the chili in bowls and garnish.
We’re the grain-free maple sweetened kind of Cookie Monster with a glass of freshly made almond milk 😉 Hope everyone had a fabulous Halloween! Costume made by grandma.
 
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  • Miranda Hammer MS RD
    I made a batch of these maple chipotle nuts for our Hanukkah party this past weekend and they were a hit! They are… https://t.co/jqWcC2NMSr
    about a day ago