Wednesday, May 29, 2013

Blueberry Frozen Yogurt


It's been slow here on the blog lately as I adjust to spending more time outside. Hopefully I find my groove soon and get back into a more regular schedule. Nap times have been sporadic and trying to do any blogging when my daughter is awake cuts my productivity in half. At least. So I've been missing out on a lot of blogs that I usually follow and I've been slow to reply to your comments. But I am still here! And with frozen yogurt as an apology.

You know how artificial fruit flavors taste like exaggerated distant cousins of the real thing? Pineapple and banana Laffy Taffy's come to mind... I usually think of blueberries as being pretty mild in flavor, even with wild-picked, which I'm lucky enough to fill my freezer with every year. Baking these blueberries exaggerates the flavor so much that it's almost shocking that there isn't any additional artificial flavoring to punch it up. Even diluting it with milk, yogurt, and heavy cream doesn't seem to lessen the intensity!


Think of this recipe as a lazy-summer-day-recipe because at least 6 hours before you start the frozen yogurt, you'll have to let the yogurt drain and thicken in the fridge. The incredible creaminess and thickness that happens in the end is worth all those extra painful hours.

Lately I've been going wild on Pinterest with sewing projects and staying up late into the night pinning projects that I can't even make right now because I don't have a sewing machine. I hinted to Nick the other day that I might want one, but I'm wondering if I really need another hobby right now...But whenever I feel overwhelmed and busy, I look at my mom and sister and realize that I've got time to spare! My mom raised 14 kids and my sister has 5 and a thriving business as well as honeybees (round two is hopefully more successful), giant garden, chicken, pigs, etc. Plus, how can you resist this, this, and these?

On top of that, my sister puts out a magazine which I've been lucky to contribute a recipe to. Everything she (and her contributors) do is stunning and I'm always humbled to be included. The recipe I shared there will be on the blog next! You can see the free preview of the mag at the end of this post.


Blueberry Frozen Yogurt
Yield: about 1 quart
Adapted from Jeni's Splendid Ice Creams at Home (not an affiliate link)

frozen yogurt
1 quart plain whole-milk yogurt
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
1/2 cup heavy cream
1/3 cup sugar
1/4 cup honey
fruit compote
1/2 pound (about 1 1/2 cups) fresh or frozen blueberries
1/4 cup sugar

Do ahead:
Line a strainer with two sheets of cheesecloth, set it over a bowl, and pour the yogurt over the cheesecloth. Cover with plastic wrap and allow to drain in the refrigerator for at least 6 hours. Remove 1 1/4 cups of yogurt for this recipe and refrigerate any remaining yogurt. Discard the liquid (whey) that gathers in the bowl or refrigerate in a jar and add to smoothies or use to ferment vegetables.

For the compote:
Preheat oven to 300 degrees F.

Stir the blueberries and 1/4 cup sugar together in an 8 x 8-inch baking dish. Bake for 40 minutes, stirring about every 10 minutes.

Puree fruit and any juices in a blender until smooth and remove 3/4 cups of puree, keeping the rest in an airtight container in the refrigerator for another use. (I like mine stirred into plain yogurt and topped with a handful of granola or poured over vanilla ice cream.)

In a small bowl, whisk 3 tablespoons of milk together with the cornstarch.

In a medium heat-proof bowl, whisk the softened cream cheese until smooth.

Place a large saucepan over medium-high heat and bring the remaining milk, heavy cream, 1/3 cup sugar, and honey to a boil while whisking frequently. Boil for 4 minutes and remove from heat. While whisking constantly, gradually add the cornstarch mixture to the hot milk and place back on medium-high heat. Return to a boil and allow to boil until slightly thickened (about 1 minute).

Pour the hot milk into the cream cheese bowl and whisk until no lumps of cream cheese remain. Whisk in the yogurt and blueberry puree.

Cover and refrigerate until cold. Check after an hour or two.

Process in your ice cream maker according to the manufacturer directions. I have the KitchenAid attachment and stir for about 25 minutes. It may not firm up as well as ice cream, but it will be just fine after a few hours in the freezer. Transfer to a freezer-safe container and freeze for at least 4 hours.

It should be soft enough to scoop straight out of the freezer. At least there's some instant gratification with this recipe!


Pinit 



Friday, May 17, 2013

Chinese Five-Spice Burgers with Asian Slaw


I'm grateful for a lot of things, but living in the days of gas grills is a major perk. I remember watching my dad throw charcoal in the old potbelly Weber and then waiting, waiting, and waiting! Of course the flavor is even more outstanding than using gas, but as a busy mom, I generally lean towards quick and convenient. They may look similar to the fajita burgers I did last week, but the flavors couldn't be more different!

*photobomb :) Just look at those adorable fingers!

There's nothing like a good-old juicy American burger, but stuffing it full of Asian flavor is a great way to change things up. Since we have burgers about once a week over here, it's essential to make it seem like we aren't eating the same meal over and over again!


If you've never had Chinese 5-Spice, it's heavily flavored with anise which reminds me of fennel and licorice. Very different than your average Italian spices. You can find it in your average grocery store spice section.

The Asian slaw is simple but gets a lot of intensity from garlic and ginger. My mouth is still tingly in a very pleasant way. I'm sure you could use powdered ginger, but I beg you, get the real deal this time!


Chinese 5-Spice Burgers with Asian Slaw
Yield: 4 burgers

1 small carrot, trimmed, cut into 2-inch pieces, and julienned (matchstick size pieces)
1/2 red bell pepper, julienned
1 scallion (green onion), green parts thinly sliced into rounds
1 clove garlic, peeled and finely chopped
1/2-inch knob of ginger root, peeled and finely chopped
2 tablespoons mayonnaise
3/4 teaspoons liquid aminos, tamari, or soy sauce
Pinch of sea salt
1 pound lean ground beef
1/2 teaspoon Chinese 5 spice powder
1/2 teaspoon sea salt
4 hamburger buns

In a small bowl, combine the carrot, bell pepper, scallion, garlic, ginger, mayonnaise, liquid aminos, and sea salt to taste.

In a medium bowl, sprinkle ground beef with Chinese 5 spice powder and salt. Evenly distribute with your hands, but don't over mix. Divide into four equal portions and flatten into patties.

Preheat a grill on medium and allow to heat for 10 minutes. Alternatively, prepare a sturdy pan (cast iron is ideal) over medium heat with a tablespoon of fat.

Grill burgers until desired doneness. My ideal time is 5 minutes, flip, and 4 more minutes. Stovetop time may vary. If you want to grill the buns, throw them over indirect heat for a few moments just before the burgers are done.

Serve on a bun and top with a healthy serving of slaw.


Pinit

Tuesday, May 14, 2013

Roasted Pistachio and White Chocolate Ice Cream


This dirty-dog-ice-cream-obsession is back! In all honesty, it never left. Even though it's only the middle of May, I've probably already made more ice cream than all of last summer. So far: Peanut Butter, Strawberry, Caramelized Almond, and Pumpkin Pie. Let's call it a good thing because it's been (mostly) keeping me out of the custard shops.

A little tiramisu temptation did happen this weekend, but there are no regrets! I figure the money I saved shopping at garage sales and calories burned hopping in and out of the car, I deserved it.


I generally stick to the usual/classic ice cream flavors because they're safe. Not being a huge fan of the fake pistachio so common in desserts, I knew I had to give the real deal a chance. It doesn't end up looking even remotely green and is incomparable to the processed pistachio flavor. In a good way. In fact, the ground pistachios look downright appalling. Don't get nervous! Everything balances out...The appeal is in the flavor, not the color this time.

So much nuttiness, it's almost odd, but my hubby raved about this one. Because he's fairly conservative in his praise, you know it's a gem. The white chocolate gives it just enough sweetness to feel like a dessert.


Roasted Pistachio and White Chocolate Ice Cream
Yield: about 1 quart
Adapted from Jeni's Splendid Ice Creams at Home

1/2 cup shelled pistachios
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) softened cream cheese
1/2 teaspoon sea salt (omit if using salted pistachios)
1 1/4 cups heavy cream
1/2 cup sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup white chocolate chips, chopped if desired

Preheat oven to 350 degrees F.

Spread pistachios out on a small baking sheet and roast in the oven for about 5 minutes, or until they give off a nutty fragrance.

Transfer pistachios to a food processor and process until a smooth paste forms.

In a small bowl, whisk together 2 tablespoons of milk with the cornstarch until no lumps remain.

In a medium heat-proof bowl, whisk together the pistachio, cream cheese, and salt (if using).

Place the remaining milk, heavy cream, sugar, and honey into a large saucepan over medium heat. Bring to a boil and boil for 4 minutes, stirring constantly. Remove from heat and gently whisk in the cornstarch. If the cornstarch has settled in the small bowl, you may have to give it another whisk before pouring it into the hot milk.

Put the saucepan back on medium heat and cook until thickened slightly.

Slowly pour into the bowl holding the pistachio cream, whisking constantly. Whisk in the vanilla extract and allow to cool in the refrigerator until fully chilled, at least a few hours.

Process the cold custard in your ice cream maker according to the manufacturers directions. I have the KitchenAid attachment and usually stir it for 20-25 minutes. When transferring to a freezer container, layer in the white chocolate. Freeze for at least 3-4 hours and allow to soften for a few minutes on the counter before scooping.


Pinit

Saturday, May 11, 2013

Fajita Burgers with Avocado Lime Sour Cream


Since my hubby is obsessed with fajitas, we have them semi-frequently, but with burger season coming up, I prefer to cook outside whenever possible. These fajita burgers make us both happy. Even using an ultra-lean meat won't dry out these burgers. Packing the middle with cheese and stirring in diced red peppers means you can have burgers that won't shrink up or dry out.

I used my standard fajita seasoning and stirred that into the burgers, then grilled the burgers and vegetables. Cooking on the stovetop, even with a cast iron pan (which I do frequently in the winter) is so marginal compared to actual grilling. The flavors seem so much more smoky and fresh.

Bonus: There was extra avocado lime sour cream, so I covered my face with it and relaxed for 30 minutes. Normally, I'd just smear my face with avocado, lime, or sour cream so I figured it would be a triple whammy to use them all at the same time. The avocado adds lots of juicy moisture and the lime and sour cream do some gentle exfoliation.

Ta da! Gorgeous skin, ready for spring! I'm so ready to shed that dry, flaky winter skin. And eat piles of burgers...



Fajita Burgers with Avocado Lime Sour Cream
Yield: 4 burgers


1 pound lean ground beef
1 teaspoon cumin
1 teaspoon oregano
1 1/2 teaspoons sea salt
1/2 red bell pepper, 2 tablespoons finely minced and the remainder cut into 1/2 inch thick slices
Cheddar cheese, for stuffing
1/2 green bell pepper, cut into 1/2-inch thick slices
1/2 red onion, sliced into 1/4-inch half moons
Few grinds of pepper
1 tablespoon olive oil
1/2 ripe avocado
1/2 cup sour cream
Juice from half of a lime (about 1 tablespoon)
4 hamburger buns

In a medium bowl, gently mix together the beef, cumin, oregano, 1 teaspoon salt, and the minced red bell pepper with your hands. Form into four patties, filling the middle with a small square of cheddar cheese.

Combine the remaining red bell pepper in a medium bowl with the green bell pepper, onion, 1/2 teaspoon salt, pepper, and olive oil.

Mash the avocado in a small bowl with a fork, then stir in the sour cream and lime juice.

Preheat a grill to medium or place a skillet on your stove top set to medium heat. If you have a vegetable grilling basket, you can use that on the grill as well.

Grill the burgers and vegetables on the lower rack about 8-10 minutes, flipping and stirring halfway through. The timing will be similar on the stove, but you will have to cook the meat and vegetables separately or use two pans and additional oil for greasing the pan.

Top the burgers with the avocado lime sour cream and fajita vegetables to serve.


Pinit

Monday, May 6, 2013

Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit


Are you happy this isn't another ice cream recipe? I'm slightly burned out and maybe that will last through the next few days.

The peanut butter flavor is subtle and acts as more of a binder than anything. My favorite part about store-bought granola is when they have the large crunchy chunks. For whatever reason, you'll get those with this recipe. I guess the stars aligned for me while coming up with this granola.

Hands down the best way to eat this (in my humble opinion) is sprinkled over yogurt. Even better if you have some fresh fruit to toss in. This is one of the only breakfast options that beats out eggs. Whenever it's in the house, I eat it for breakfast and snack on it throughout the day until it's gone. That tends to horrify my hubby who is at work all day...When I was pregnant, a massive part of my diet was yogurt and granola because it was summer in Florida and it was almost physically painful to turn on the stove.

This is not overly sweet granola, so the dried fruit really punches up the sweetness factor. Normally, I sweeten my granola with honey or maple syrup and although fantastic, it's nice to have an even less concentrated source of sugar. Hence the dates!

Since the dates need to be cooked down and the coconut needs to be toasted, this has a few extra steps beyond the average "combine and stir" granola. It's still simple and quick, so don't let that scare you.


Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit
Yield: about 4 cups
Inspired by Naturally Ella

1 cup water
10 pitted dates
2 tablespoons peanut butter
1 tablespoon coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
2 1/2 cups old-fashioned rolled oats
1 cup assorted raw nuts, roughly chopped
2 tablespoons chia seeds
1 cup unsweetened coconut flakes
1/2 cup dried fruit (berries, cranberries, and cherries are my favorites)

Preheat oven to 325 degrees F.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until it is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Then pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30-35 minutes stirring halfway through and checking closely near the end to make sure it doesn't burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.


Pinit

Friday, May 3, 2013

Peanut Butter Honey Ice Cream with Chocolate Flecks


Should I be apologizing for all the ice cream lately? Like this and this? 

Nah. I'm not really sorry.


When you eat a lot of ice cream, you have to compensate with a lot of running.

Thankfully last weekend I ran a race in Minneapolis with my hubby. My sister-in-law had to work at the last minute, so I took her place. I've been training for a half marathon in the beginning of June, but I'm not capable of the full distance yet. So I figured I'd run it as a long training run, keeping him running at my pace for a few miles (thanks hon!), and duck out early before I injured myself.


They were running a 10K at the same time so I ended up running that distance, but I had a half marathon bib. As I got closer to the finish line, I could hear a buzz of people thinking I was actually the first woman to finish the half. I wish! It sure pushed me to kick it in at the end. All that false recognition went to my head a little! Felt smooth and fast for maybe the first time ever.

Back to the real reason you're here: I've always wondered how they got shards of chocolate in ice cream. Keep reading and you'll see. The peanut butter taste is not overpowering and the ice cream stays rich and creamy. The more days it spends in the freezer the harder it will become. Serving it after just a few hours in the freezer is ideal.

I'm so in love with these sugar-free ice creams, but unfortunately I have to share them with my hubby. Two scoops wasn't nearly enough!


Peanut Butter Honey Ice Cream with Chocolate Flecks
Yield: 1 quart
Adapted from Tartelette

4 large egg yolks
1/3 cup honey
Pinch of sea salt
1/3 cup of creamy peanut butter
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
4 ounces dark chocolate, chopped

In the bowl of a stand mixer, beat the egg yolks, honey, salt, and peanut butter until glossy and smooth.

Combine the milk and cream in a large saucepan over medium heat and bring to a light boil.

Gradually whisk the hot milk into the eggs then transfer everything back to the saucepan over medium heat. Stir the custard with a wooden spoon and remove from heat when it thickens enough to coat the back of the spoon.

Transfer to an airtight container (with the lid not completely closed) and refrigerate overnight. You can secure the lid once the custard cools.

Make the ice cream using your very cold custard according to the directions for your ice cream maker.

Once the custard is whirling away in your machine, melt the chocolate in a double boiler or a heatproof bowl set over a pan of simmering water then remove from heat.

Once the ice cream is finished (25 minutes for me), slowly drizzle in the melted chocolate while the machine is running. This allows the ice cream to freeze the chocolate into shards. Remove from the ice cream maker and transfer to a freezer-safe airtight container, giving it a few gentle stirs to distribute the chocolate if necessary.

Remove from the freezer about 5 to 10 minutes before serving.


Pinit