Christmas Brunch: Raspberry Greek Yogurt Pancakes

When my brother and I were growing up we would try to stay awake as long as we could on Christmas Eve with hope of catching a glimpse of Santa Clause. Our tired eyes would always win the battle and when we arose the next morning we would be so disappointed to have missed our jolly friend, but that only lasted until we peaked our heads over the banister to find our every desire fulfilled with the gifts under the Christmas tree. After we opened our presents, my amazing mother would have a buffet full of egg casseroles, warm bacon and sausage, french toast and desserts galore for us to feast on with the rest of our extended family. 

There is something that is still magical about Christmas morning.  Our celebrations are a bit smaller now and we usually stay up late reminiscing on Christmas Eve, but Christmas day is still a special time where we gather around a fire (whether or not it’s needed in my parents’ Southern California home) drink coffee or mimosas and savor pastries, omelets and other goodies from the kitchen and everything seems to stand still for a few hours while we reflect on the season and enjoy one another’s company. 

This Christmas a new breakfast treat has made its way into our brunch spread: Raspberry Greek Yogurt Pancakes. These fluffy and not too sweet pancakes are low in fat and sugar, but very flavorful and have a bit of a tart kick from the greek yogurt and raspberries.  Using whole wheat flour in this recipes gives it more fiber and B vitamins. Combined with raspberries, which are high in anti-oxidants, vitamin C, manganese and vitamin K, these pancakes will taste like you’re indulging but with hardly any guilt! 

Raspberry Greek Yogurt Pancakes

1 cup whole wheat flour

1 tsp baking powder

¼ tsp baking soda

1 tbsp sugar

½ tsp salt

1 cup low-fat greek yogurt

¼ cup low-fat milk

2 large eggs

1 tbsp honey

½  tsp vanilla

1 pint raspberries, divided

Zest of 1 orange (optional)
Mint for garnish

In a large bowl combine the whole wheat flour, baking powder, baking soda, salt and sugar. Stir to combine and set aside. In a separate bowl, whisk together the yogurt, eggs, milk, vanilla and honey. Gradually add the wet mixture into the dry mixture, combining thoroughly. Set aside a few raspberries for garnish, then fold in the remaining raspberries and gently break them apart so they are in smaller pieces but not completely mashed. Sometimes raspberries can be quite sour this time of year. To help sweeten them, lightly sprinkle half a teaspoon of sugar over the raspberries and let sit for 10 minutes before adding to the batter. If desired, add orange zest and carefully stir until just combined. The batter may be on the thicker side, but that should be expected with the yogurt base.   

Lightly grease and heat a griddle or large skillet over a medium-low flame.  Using a small ladle or large spoon, pour small amounts of batter onto the heated pan. Cook until small bubbles appear on top of the pancake and start to pop, then flip. Cook until golden brown.  

I love the hints of red that you can see in the pancakes from the raspberries. Top a stack of pancakes with a couple mint leaves and raspberries and then drizzle with honey or maple syrup. Sometimes instead of syrup or honey, I’ll add a dollop of mascarpone cheese to make this recipe slightly more savory. 

Wishing you all a very Merry Christmas and Happy New Year! Can’t wait to continue this little piggy’s kitchen adventures in 2014 J  

5 Days of Pumpkin: Baked Apples with Pumpkin Butter

As the holidays approach countless cookies, pies and other treats will be everywhere you look. It’s not easy to find the right balance between indulging a little and trying to stay fit during the holidays, but keeping a few healthier, but delicious (yes, there is such a thing!) desert recipes on hand helps!

I’ve been touting the health benefits of pumpkin all week with dishes that put pumpkin center stage. This recipe gets extra flavor and spice from the pumpkin butter, but the apples are the main player in this dish with plenty of dietary fiber and vitamin C. The natural sugars in the apples make for a sweet treat without any additional sugar and oats in this recipe add a little extra crunch.

These baked apples will fill your home with a deliciously spicy scent that I find makes it seem a little more like the holidays!

Baked Apples with Pumpkin Butter

4 Braeburn Apples, halved and cored

2 tbsp butter, softened

¼ cup oats plus 2 tbsp, divided

⅓cup pumpkin butter

⅛ tsp nutmeg

Preheat oven to 375˚. Dot the butter along the bottom of a large baking dish. Place apples cut side down in the baking dish and bake for 15 minutes.

Meanwhile, combine ¼ cup of oats with the pumpkin butter in a small bowl. In a separate small bowl mix the 2 tablespoons of oats with the nutmeg.

Remove apples from oven after 15 minutes and turn so the cut side is facing up. Fill each apple with the oat and pumpkin butter mixture and then top with the oat and nutmeg mixture. Return to the oven and continue baking for another 15 minutes.

Enjoy these baked apples warm from the oven, or at room temperature. 

5 Days of Pumpkin: Pumpkin Kale Sauté

During the week, I love side dishes that do some heavy lifting. This savory recipe is quick and easy to make and packs a powerful punch in the nutrition department. The fiber from the pumpkin and kale will fill you up, but are low in the calories and fat. In addition to all the benefits pumpkin brings, kale provides more vitamin A, K and C, calcium, potassium, iron and manganese.  With very little active cooking time, you’ll have dinner on the table in no time and your palate will be more than satisfied!

Pumpkin Kale Sauté

3 tbsp extra virgin olive oil

1 shallot, finely chopped

1 pie pumpkin (Small Sugar Pie)

3 cups kale, center ribs removed and roughly chopped

¼ tsp cinnamon

Salt and pepper

Dash of red pepper flakes

Peel pumpkin and cut into ½ inch cubes. Find tips on peeling here!

In a large sauté pan, heat olive oil over medium heat and add shallots. Cook for two minutes or until shallots begin to soften. Add pumpkin cubes and cook over medium heat for 20 minutes stirring occasionally. Once the pumpkin has softened slightly add the kale and continue cooking until the kale starts to wilt wilted, about five minutes. Stir in the cinnamon, salt and pepper and cook for an additional three minutes to let the flavors meld.  Before serving sprinkle a dash of red pepper flakes on the dish to add a little extra kick. The cinnamon and red pepper flakes really bring out the sweetness of the pumpkin, while the kale creates a great texture contrast.

Pair the sauté with pan seared pork chops seasoned with some cumin, onion powder and garlic and a glass of good zin (trust me J) and you’ve solved the Wednesday night dinner conundrum! 

5 Days of Pumpkin: Pumpkin Pine Nut Ravioli with Balsamic Reduction

Making fresh pasta is a labor of love, but completely worth all of the kneading and turning and patience! My pumpkin ravioli recipe is a freshly minted recipe for me; seeing all of the raw ingredients come together to make this unconventional take on ravioli was very exciting.  The contrast of the slightly sweet pumpkin ravioli with the balsamic reduction strikes a perfect balance. The pumpkin, pine nut filing only contains a ¼ cup of cheese making the ravioli light and airy, but it still touts a robust flavor.

Most pumpkin or squash raviolis are soaked in a sage butter or cream based sauce, which can overpower the pumpkin and make the calories in the dish skyrocket. While I could do without the extra calories from the butter and cream (a girl has to fit into her Halloween costume!), I could not do without the sage and made sure to incorporate it into the filling.

Ravioli Dough (adapted from Tyler Florence)

3 cups all-purpose flour

1 teaspoon salt

4 eggs

2 tablespoons olive oil

1 yolk, for egg wash

Pumpkin Filling and Balsamic Reduction

1 small pie pumpkin (about 2 lbs)

2 tbsp extra virgin olive oil

1 tsp light brown sugar

1 large egg

1/3 cup pine nuts

1 tbsp shallots, finely chopped

¼ tsp nutmeg

½ tsp cinnamon

½ tsp kosher salt

¼ tsp ground white pepper

½ tsp ground black pepper

¼ cup pecorino cheese, grated

4 sage leaves

1 tsp butter, melted

1 ½ cups good quality balsamic vinegar

Preheat oven to 400˚.

Halve the pumpkin and remove all seeds. Coat the pumpkin with olive oil and place cut side down onto a large cookie sheet lined with foil. Bake for 40 to 45 minutes. Remove from oven and allow to cool.

In the meantime, combine flour and salt in an electric mixer fitted with a dough hook. Slowly add in olive oil and eggs one at a time. With mixer running at a medium speed, allow the dough to form into a ball. On a flour dusted work surface, knead the dough until its smooth (about 10 minutes). Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Once the pumpkin is cool enough to handle, scoop the flesh from the skin and onto cheesecloth. Gently squeeze out the liquid from the pumpkin – you’ll be shocked at home much it contains!

In a food processor combine pumpkin, egg, brown sugar, pine nuts, shallots, spices, cheese and sage. Pulse until a smooth puree forms. Set aside.

Split ravioli dough in half and refrigerate one portion of the dough. Form the dough into a narrow rectangle and feed it through a pasta roller a few times until it becomes very thing and nearly transparent. If you don’t have a pasta roller, you can use a rolling pin and lots of elbow grease to flatten the dough into a very thin sheet. I promise this works! All of the pasta you see in the pictures was hand rolled with a rolling pin J

Lay the pasta sheet onto a large cutting board and repeat this process with the remaining dough. Lightly brush the pasta sheet on the cutting board with a yolk wash and then carefully place teaspoonfuls of the pumpkin filling approximately two inches apart on the dough making rows and columns. Cover with the second sheet and gently press around the filling with your fingers. Using a very sharp knife cut the dough into squares around the filling almost as if you’re making a grid in the dough. Gently separate the ravioli and use a fork the seal the edges. If you have a fluted pastry wheel you can skip cutting the dough with a knife and use the pastry wheel to form the ravioli squares.

In a large pot of boiling water, place 10 to 12 ravioli in the pot and cook for 4 to 5 minutes, or until the raviolis begin to float.  Repeat until all ravioli is cooked then lightly brush the ravioli with the melted butter.

In a small saucepan bring the balsamic to a roaring simmer. Reduce to a gentle simmer and let balsamic thicken for approximately 8 to 10 minutes. When the balsamic coats the back of a metal spoon, it is ready. Make sure to pay close attention to the balsamic while it’s on the stove – it can burn easily and with those delicious ravioli waiting you don’t want to have to start a new reduction!

Plate the raviolis and drizzle the balsamic reduction on top. Using a balsamic reduction adds a bit of tang to the dish, but really boosts the creaminess from the pumpkin puree. Enjoy with grilled chicken or fresh turkey meatballs and always savor sinlessly J

5 Days of Pumpkin: Pumpkin Soup

The first spoonful of soup is the best, especially on those crisp and chilly fall days. The steam gently warms your face, bathing you in the aroma of a hearty stock and herbs, and the comforting savory flavors satiate each taste bud. While my boyfriend usually thinks that soup won’t fully satisfy him, my Pumpkin Soup recipe had him (and his two friends) lingering in the kitchen vying for a taste.  I happily reminded him that he had dinner plans with his friends and that my soup was for a girls’ dinner and movie night. I have to admit I relished in the very disappointed look on his face when he had to leave for his dinner plans!

This vegetable laden soup gets a delicious kick from the pasilla pepper and will surely fill you up without any cream! Paired with a glass of vino or two and it makes for a perfect ladies’ night dish, but is also great as a first course!

Pumpkin Soup

2 tbsp butter

1 medium brown onion, roughly chopped

1 large leek (white and light green parts), diced

8 Cremini mushrooms (button also work), chopped

6 springs of thyme

1 pie pumpkin (Small Sugar Pie), about 1.5 to 2 lbs

3 large carrots, peeled and diced

2 parsnips, peeled and diced

4 cups low sodium chicken stock

1 cup cooked wild rice (per package instructions)

1 pasilla pepper

¼ tsp ground white pepper

½ tsp cumin

Sea Salt and Black Pepper to taste

¼ cup chopped scallions for garnish

Roast the pasilla pepper over an open flame on a gas stove or in a broiler until blackened and lightly charred on all sides. I also like to roast peppers on a BBQ at high heat to get some extra smoky flavor. Once blackened, place the pepper in a large ziplock plastic bag for 10 minutes, or until cool enough to handle. Gently peel the charred skin of the pepper away and dice the pepper (including seeds). Set aside. If you’re handling very spicy peppers I recommend wearing gloves. Trust me, I’ve had to halt meal preparations after rubbing my eyes with some pepper juice on my hands. Not fun! 

In a large stockpot, melt butter over medium heat. Once butter is melted, continue to stir the butter until it turns a light brown color. Make sure to closely monitor the butter as the milk solids brown. Once the butter is a golden brown hue and emits a nutty aroma, immediately reduce the heat to low. Add the onions, leeks and mushrooms and sauté until softened. Add the thyme and cook for another minute.

Meanwhile, peel the pumpkin with a sharp knife or vegetable peeler. I have a ceramic peeler that works wonders and if you have a ceramic peeler or knife this is the time to use it! Before you peel the pumpkin slice off the very bottom to create a flat working surface, but leave the stem, which you can use to help steady the squash during peeling. Once peeled, cut the pumpkin in half and remove the seeds (but save them to make some delicious roasted pumpkin seeds) and dice the pumpkin into one-inch cubes.

Add pumpkin, carrots and parsnips to the pot and mix thoroughly. Sauté for five minutes and then add white pepper, cumin, salt and pepper. Continue cooking for another five minutes and then add the chicken stock (vegetable stock can also be substituted). Cover and simmer over medium-low heat for 30 minutes, or until the pumpkin has softened and soup has thickened. Add the wild rice and pasilla pepper and simmer for 5 minutes uncovered.

Ladle the soup into large bowls and top with scallions as a garnish. Adding a few roasted pumpkin seeds atop the soup also gives it a nice little crunch.

I love how filling this soup is and how nutritious it is for you, too! The leeks and mushrooms aid cardiovascular and immune functions, respectively, while the carrots and pumpkins are great for your skin. With only two tablespoons of butter in the entire recipe, my Pumpkin Soup is much lower in fat than traditional, creamy fall soups, so you can enjoy a guilt-free evening! 

5 Days of Pumpkin: Pumpkin Cranberry Granola

My unconventional seasonal calendar is governed by the agricultural seasons, rather than the traditional spring, summer, fall and winter (or spring, winter, summer and fall if you live in San Francisco). Rather than becoming blissfully happy when summer rolls around you’re more likely to see me bouncing around my apartment thrilled about tomato season, or stone fruit season, or Dungeness crab season. My palate rules many aspects of my life, but we’ve finally hit my favorite season… pumpkin season! Yes, I am even one of those obsessive people standing in line for my pumpkin spice latte the day they return.

Each year I see more pumpkin flavored products on grocery store shelves and hear more people raving about the Trader Joe’s pumpkin pancake mix (which I do admit is delicious). Regardless of how many pumpkin flavored breads, waffles and other goodies there are, I really do love the actual squash. The raw, orange fleshy goodness hosts numerous vitamins (like A, B6 and E) and minerals (like potassium and riboflavin) that promote good eyesight and keep skin healthy, while pumpkin seeds and oil can help reduce LDL cholesterol. In addition to the many nutritional benefits pumpkins provide they are extremely versatile, taking center stage in everything from baked goods to savory soups to creamy desserts!

I’m celebrating pumpkin season with 5 days of delicious recipes that highlight the flexibility this vegetable brings to fall recipes! We’ll kick-off the count down with one of my favorite ways to spice up the morning: Pumpkin Cranberry Granola.

This granola takes less than 10 minutes to whip up before baking and makes a large enough batch to last all week!

Pumpkin Cranberry Granola

4 cups rolled oats (not quick-cook)

1 cup pepitas (raw pumpkin seeds)

¾ cup chopped almonds

¾ cup chopped pecans

¾ cup dried cranberries

¾ tsp salt

3 tsp cinnamon

1 tsp ginger

¾ tsp cloves

½ tsp allspice

½ tsp nutmeg

1 15oz can pumpkin puree

2 tsp vanilla extract

¼ cup pumpkin butter

¾ cup pure maple syrup

 Preheat oven to 300˚ and lightly grease a large rimmed baking sheet (approximately 11” x 17”) or two small rimmed baking sheets. You can also line a baking sheet with parchment paper instead of greasing the sheet.

In a large bowl mix together the oats, pepitas, almonds, pecans and cranberries and spices. Then add the pumpkin puree, vanilla extract, pumpkin butter and maple syrup. If you don’t have pumpkin butter available, you can increase the amount of maple syrup to 1 cup. Thoroughly mix ingredients together and spread evenly onto the baking sheet. Bake for 25 minutes, remove from oven and gently break apart granola with a spoon. Return to the oven and bake for another 30 minutes, stirring every 10 minutes. After nearly an hour of being tantalized by the aromas from your oven you’ll be tempted to give the granola a try right when the timer buzzes, but be patient! Giving the granola plenty of time to cool will make sure it gets nice and crispy! 

Mix the granola into some non-fat yogurt, or enjoy with milk and a dollop of pumpkin butter! This granola will leave you full and energized all morning. It also makes a great gift for friends and family. I pack large mason jars with the granola and tie a pretty ribbon around it for a festive fall gift.

Check back tomorrow for my savory pumpkin soup recipe!  

For a Fresh and Festive 4th of July: Blueberry, Pepita Salad with Raspberry Vinaigrette

A favorite addition to 4th of July BBQ's! 

The 4^th of July is the official start of BBQ season in my book! Celebrating America’s birthday could not get any better than enjoying some delicious summer cocktails and tangy, smoky meat straight off the grill. While I’m a huge fan of the traditional potato salad, baked beans and grilled corn, I always enjoy introducing a fresh and fun side to the BBQ mix. This flavorful red, white and blue salad is just as satisfying as it is light and healthy. The berries in this dish are full of vitamins (like K and C), but also have phytonutrients, which food scientists believe may increase the metabolism of fat cells (helloooo, bikini season). The pepitas, or pumpkin seeds, in this dish add a crunchy, earthy flavor and are also high in magnesium and zinc. This festive salad will be a delicious and festive addition to any 4^th of July party!

My favorite part of this salad is the dressing. This vinaigrette is unlike the bottled variety with no syrupy, overly sweet after taste. The fresh raspberries and hint of mint enliven the salad and won’t give you a sugar high; you’ll have to wait for the dessert table to accomplish that!

Blueberry – Pepita Salad with Raspberry Vinaigrette

Salad

6 cups fresh mixed greens (any leafy green you like will do)

1 cup fresh blueberries

½ cup pepitas, shelled (pumpkin seeds)

¼ cup radishes, halved and thinly sliced

3 to 4 ounces goat cheese

10 mint leaves, if desired

Vinaigrette

1 cup fresh raspberries (frozen will also work)

Juice and zest of 1 lemon

¼ cup walnut oil (grapeseed or pumpkin seed oil work well, too)

1 tbsp honey

1 tbsp water

3 large mint leaves

pinch of cinnamon

Salt and Pepper

Preheat oven to 375˚. Spread pumpkin seeds in a thin layer on a pan and roast for 10 minutes to release flavors and crisp. Remove from oven and let cool.

 

When making this dish start with the vinaigrette. Letting it sit while you’re making the salad allows the mint flavor to bloom.  In a food processor or blender purée  raspberries, lemon juice and lemon zest. With the food processor running, slowly add the oil first, then the honey.  Make sure to taste the vinaigrette after adding the honey. Depending on how tart the lemon you use is, you may want to add a bit more honey. In full disclosure, I prefer this vinaigrette to be tart and tangy, but if you enjoy sweeter dressings you may consider doubling the amount of honey.  Add water to thin if desired.  Add mint leaves, cinnamon, salt and pepper and pulse about 5 times to combine.  Set aside.

In a large serving bowl, combine greens, ½ cup blue berries, ¼ cup pumpkin seeds, ⅛ cup radishes and salt and pepper. Toss with half of dressing until combined. Scatter remaining blueberries, pumpkin seeds and radishes on top. Crumble goat cheese on top of the salad. If you’re a big mint fan, chiffonade 10 mint leaves and sprinkle over the salad. Drizzle remaining dressing on top, or set next to the salad bowl in a serving dish so guests can add it themselves.  

If you want to make this salad a full meal, as I sometimes do on hot summer days, add some grilled chicken and you’ll surely be satisfied.

Enjoy with a mint julep (the perfect summer cocktail) and plenty of BBQ! Have a very happy 4^th of July! 

I love the colors in this salad! So summery and fun.