Wonderful Pistachios + Dried Cranberries + Chocolate Dipped Clementines = One Great Pistachio Pairing

{I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.}

The development of this post required me to eat a lot of pistachios.  I am totally okay with that.

For this contest, you were challenged to create a pairing of pistachios and other foods/drinks to create the perfect snack.  Now, I'm all about snacks (as you may already know), but I'm used to creating recipes.  You know, like when you put a bunch of ingredients in a bowl and mix them together into one result.

A pairing is not really a recipe. You don't mix many things into one, you combine a few things into one idea.  That probably made no sense to you, but the point is, this contest required a different frame of mind that I'm used to.

I'm always up for a challenge though, and in the end I came up with an awesome combination.  Seriously, your snack time is about to get 1000x better.  Here's what's going down:

Part 1 of the pairing:  Wonderful Pistachios; roasted and salted, in shell, simple perfection..

Part 2 of the pairing:  Dried Cranberries; totally snackable, just sweet enough, deliciosu.

Part 3 of the pairing:  Chocolate Dipped Clementines; slightly sour orange, rich chocolate, completely decadent together.

As you can see, this is probably the best snack plate ever.  But the best parts?  It takes about two minutes to prepare and it ain't half bad for you.  Get snackin'!

Pistachio, Dried Cranberry, and Chocolate Dipped Clementine Pairing
(Note: This is less a recipe, and more general instructions for creating this pairing)

• Wonderful Pistachios
• Dried and Sweetened Cranberries
• A couple clementines, peeled and sectioned
• About 1/2 cup semi-sweet chocolate chips (or good-quality dark chocolate)

How to Serve: Line a large plate with wax or parchment paper.  Place chocolate in a microwave safe bowl and microwave in 1 minute intervals until completely melted.  Dip clementine slices into chocolate and place on prepared plate so the chocolate can harden.  Repeat until all chocolate has been used.  Place plate in fridge for a little while to let the chocolate harden completely.  Fill a small bowl with wonderful pistachios.  Fill another bowl with dried cranberries.  Place both on a serving platter.  In the remaining space, arranged chocolate dipped clementines.  Enjoy!

Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa

{By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.}

I know, I know, this sounds weird.  Just trust me on this one.

This week is all about blueberries.  Wild blueberries, to be exact.

But aren't all blueberries the same?

No!  Wild blueberries are the smaller, more intensely flavored sibling of the blueberries you're used to seeing is stores.  They've got twice the antioxidants of cultivated blueberries and are so much fun to cook with.  The easiest way to get your hands on some wild blueberries is to check out the freezer aisle of your local grocery store.  Wild blueberries should be found with all the other frozen fruit; look for "wild" on the bag and the feel of smaller berries inside.

Because I already made one wild blueberry recipe that was sweet, I wanted to try out something savory.  Now, you must know that I'm a lot less comfortable when it comes to cooking rather than baking, so this proved to be quite the challenge.  No worries though, after much deliberation and some experiments, I came up with this quirky and delicious meal.  Let me break it down for you:

First, we have puff pastry, topped with goat cheese and caramelized onions and baked to flaky perfection.  Sounds pretty good, right?  Here's where things get funky (in a good way).  I made a lime cilantro and blueberry salsa to top the tart with right before serving.  It doesn't sound like it would work, but it so does.  There's something about the tart/sweet flavor of the blueberries and the sourness of the lime that perfectly pairs with creamy goat cheese and super sweet caramelized onions.

This is one meal that's so weird, you can't help but try it.

Caramelized Onion and Goat Cheese Tarts with Wild Blueberry Salsa
For Tarts:

• 1 sheet puff pastry dough, thawed
• 4 onions, chopped and caramelized*
• 1/4 cup goat cheese

Preheat oven to 400F.  Line two baking sheets with non-stick baking mats or parchment paper.  Roll puff pastry dough out until it's the thinnest you can make it without it ripping.  Cut into 6 even rectangles.  Place dough on baking sheets.  Take a spoonful of caramelized onions and spread on top of each rectangle.  Sprinkle each rectangle with goat cheese on top of the onions.  Bake in preheated oven for 15-20 minutes, until golden-brown and flaky. 

For Salsa:

• 2 cups wild blueberries, frozen
• 1/2 cup cilantro, chopped**
• juice of 1/2 lime
• 1-2 tsp honey 
• salt to taste

While tarts bake, make salsa.  In a medium bowl, combine blueberries, cilantro, lime, and honey.  Mix together to combine.  Taste and add salt as necessary.  Let salsa sit until tarts are ready.  In this time, the blueberries will begin to thaw slightly and make the salsa juicy and easier to eat.  I don't recommend making the salsa the day before because it will become more juice than berries by then.

When tarts are done baking, serve and then top with blueberry salsa right before eating.  Store any leftover tarts without blueberries salsa in the fridge and reheat in the microwave or oven.  Add salsa after reheating.

Notes:

* If you're not sure how to caramelize onions, here's an online tutorial 

** If you don't like cilantro, use basil, parsley or mint to replace it.  It will alter the taste, but it will still be delicious!

Whole What Wild Blueberry Pancakes

{By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.}

Raise your hand if you at too much over the holidays.

It's okay, I'm guilty too.  And I'm not even sorry.

But now it's a new year, a new beginning, and we're gonna start it off healthy.

It's time to get back on track, guys, and I've got just the recipe: Whole Wheat Wild Blueberry Pancakes.  They're sort of amazing.

I don't know if you've heard of wild blueberries before, so I'll tell you a bit about them. They're uncultivated blueberries, known for their small size and stronger taste.  Whereas "normal" blueberries are plump and mostly water, wild blueberries are tiny little spheres that are pure blueberry flavor.  If you've ever been to Maine, you've probably seen and heard a lot about this fruit.  In terms of health benefits, wild blueberries are bursting with them.  They're super good for you, with twice the antioxidants of cultivated blueberries.  Also, their cute size makes them even more fun to eat.

Paired with whole wheat flour and made into a delicious batch of pancakes, wild blueberries help to create a breakfast for champions with this delicious recipe.

Whole Wheat Wild Blueberry Pancakes

• 2 cups milk
• 1 tbsp apple cider vinegar
• 1 3/4 cup whole wheat pastry flour
• 1 tbsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 3 tbsp chia seeds, ground
• 1/2 cup water
• 3 tbsp oil
• 3 tbsp maple syrup
• 1 tsp vanilla
• 3/4 cup quick oats
• 1/4 cup wheat bran
• 1 cup frozen wild blueberries

In a medium bowl, combine milk and vinegar.  Set aside to curdle.  Meanwhile, combine flour, baking powder, cinnamon, and salt in a large bowl. Whisk ground chia seeds into milk mixture and add to flour mixture along with water, oil, maple syrup, and vanilla.  Mix until just incorporated.  Do not over mix.  Add oats, wheat bran, and wild blueberries and mix again.  Cook as you would cook any other pancakes.  But because these are thick and hearty, be extra careful to make sure that each pancake is cooked all the way through.  Recipe makes 5-6 thick pancakes.

Pumpkin Cranberry Bread Pudding

You know what stinks?

Not being able to eat something you want.

Whether its because if allergies, diets, tummy troubles, or just a lack of availability, when you can't or shouldn't eat something, it's not the best feeling.

Sometimes moments when that feeling shows up can increase during the holidays.  Though gathering with family and friends around the table is definitely a lovely thing to do, you're still likely at a different home where people may not be quite as accustomed to your personal dietary needs as you are, in your own kitchen.

It can get a bit annoying at times, to say the least.  Saying things like "I can't eat that" or "No thank you, is there a healthier option?" aren't things many people are totally comfortable doing.

Luckily, there are some products on the market that help us cope.  One of which being lactose free milk.

Lactose free milk is pretty much just what is sounds like: A milk that has no lactose.  It's still tasty, it still has all the nutrients of "normal" milk, but it doesn't have the lactose.  Anyone and everyone can drink it worry free!

In an attempt to make the holidays a more enjoyable time for everyone, even those with lactose intolorences, I've created a delicious holiday dessert thats entirely lactose free (thanks to lactose free milk).  It's crazy good and there's no way anyone will miss the lactose one bit.

Pumpkin Cranberry Bread Pudding*
(serves 6)

• 220 grams whole grain bread, left out overnight and cut into 2" squares/cubes (a little over 4 cups, unpacked)(lactose free)
• 1 1/2 cups pumpkin puree
• 1 1/2 cups lactose free milk
• 1 tbsp cinnamon
• 1 tsp ginger
• 2 eggs, lightly beaten
• 1/2 cup dried cranberries

Combine pumpkin, milk, spices, and eggs in a large bowl and whisk gently until combined.  Fold in bread and cranberrie, and mix so that all bread is coated on all sides.  Scoop into casserole dish and pack down so that surface is flat.  Place in fridge for at least 1 hour to let bread soak up more flavor.  Preheat oven to 350 degrees.  Bake 50-55 minutes or until bread pudding is golden and crusty on top. Let cool slightly before serving, or store in fridge for later.

If you're looking for a new Thanksgiving dessert to try, this bread pudding is a great candidate.  It's tasty, "fall" themed, ok for lactose intolorances (!) and makes a fair number of servings.  It's also much healthier than most other holiday desserts, which is always a plus, at least at my house.

Heck, you could even make this for breakfast!  It does take a bit of time to put together, but reheats beautifully (and also tastes delicious cold), so it wouldn't be much of a problem to just make the afternoon before.  Also, it's plenty filling and would probably keep you going until lunch without any problems.  Especially, topped with some Greek yogurt and a sprinkle if cinnamon.

Mmmmmmm.  The more I think about it, the better it sounds.  I know what I'm having for breakfast this Thanksgiving!

*By posting this recipe I am entering a recipe contest sponsored by the Southeast Dairy Association. I am eligible to win prizes associated with the contest. I was not compensated for my time.










Revisited Recipe of the Day: 

Oatmeal Dried Fruit Cookies

Pumpkin Molasses Fudge Bars

It's time for a math problem.

Ginger Molasses Blondies + Pumpkin Pie Fudge = What?

There are actually two correct answers.

1. Insanely Delicious, and

2. This recipe for Pumpkin Molasses Fudge Bars

If you guessed either of the above give yourself a nice pat on the back.  If you didn't... then, well, what did you think of?

In all honesty now, these bars really do taste like a cross between the two desserts listed above.  Not intentionally, though.  These actually have a sort of funny story that goes with them.

They were meant to be similar in texture to cake.  I was even loosely following a cake recipe.  But, then, I had this sudden thought that maybe adding some pureed tofu to the wet ingredients would help to add creaminess to the final product.  Unfortunately, when this thought hit me, I didn't stop to consider what would happen when it baked, instead I just went for it.

Guess what?  It did add creaminess.  I could tell that much just from tasting the batter (which was delicious).  However, tofu also added a fudgey-ness to the final product that was not completely expected.  This may not seem like a bad thing to you, but when I first opened the oven door and saw that the so-called "cake" I had attempted to make had not risen at all, well, I was pretty disappointed

I considered just throwing away these bars right then and there.  I don't like wasting though, and thought that I might as well just give them a taste.  Thank god I did!  At just one tiny bite I was sold.  Who cares if they didn't turn out as planned?  These Pumpkin Molasses Fudge Bars were creamy, flavor packed, and just the right amount of fudgy.

Yay for tofu!  It's becoming one of my new favorite ingredients.

Pumpkin Molasses Fudge Bars*
(makes 8 bars, sized as in the pictures)

• 1/2 cup flour of choice (I used all purpose)
• 1/4 tsp baking powder
• pinch salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 3 tbsp mori-nu silken firm tofu (refrigerated tofu may work too, but I haven't tried it)
• 1/4 cup pumpkin
• 1 tbsp ground flax
• 1 tbsp oil (I used coconut)
• 1 tsp vanilla extract
• 3 tbsp molasses
• 1 tbsp milk

Preheat oven to 350F.  Combine dry ingredients in a small bowl.  Mix well.  Blend together remaining ingredients in a blender.  Once smooth, pour wet into dry and stir until well combined.  Scoop batter into loaf pan and smooth on top.  Bake for 10 minutes.  Then remove pan from oven and let cool for at least an hour before serving.  (Note: These bars taste even better if allowed to sit overnight)

After my first bite of these, I quickly set up a photoshoot, and took lot's of pretty pictures of my delicious creation.  Then I set the bars on a plate like I always do after I've photographed a recipe, and left them on the counter.

When I glanced back at them about an hour later there was one left.  Apparently, my family had eaten all the rest just in that short amount of time.  I was thrilled!  Not only was this recipe loved by me, but my family members also loved their unique fudgey-ness.

That was like the last trial.  It was then that I realized that these bars definitely belong on the blog.  So if you're skeptical, I understand that, but, really, just think about the information I just gave you.

Revisited Recipe of the Day:

Fudgy Pumpkin Crownies

*By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am
eligible to win prizes associated with the contest. I was not compensated for my time.