White Peach & Corn Salsa

SAMSUNG CSCGuys, I am really feeling depressed that summer is coming to an end! I took a look at my summer bucket list and sadly, I didn’t do a lot of the things I wanted to. 😦 I did go to Stumptown Coffee though to try their nitro brew and unfortunately I didn’t think it was that good. They don’t serve it with ice so it kind of tasted like room temperature iced coffee. Oh well, at least I tried!

This weekend I was craving something with fresh veggies that required no cooking. My entire apartment gets so hot when the oven is on, and I couldn’t handle any more sweating while being indoors. This fresh Peach and Corn salsa is super delicious, and the sweet peach balances out the jalapeño perfectly. Although PLEASE pay attention when you are making this (unlike me) and don’t rub your eye shortly after cutting up the jalapeños! I seriously thought I was going blind, as water was pouring simultaneously out of my left eye and nose for several minutes. Also my fingers were kind of burning later in the day but felt better when I put a baking soda and water paste on them. I am sitting here thinking about right now and laughing, but TRUST ME I was not laughing at the time. Anyhow, the salsa is very delicious and easy to make! I have been putting it on crackers and topping with some plain yogurt.

Peach and Corn Salsa

Ingredients

  • 2 white peaches
  • 1 can of corn, drained
  • ½ of large white onion
  • ½ cup of grape tomatoes
  • 1 jalapeño pepper
  • 1 lime, juiced
  • 1/3 cup of cilantro

Directions

  • Dice up peaches, onion, tomatoes, and pepper into small cubes and mix all together in medium bowl
  • Add in drained corn and continue mixing
  • Pour lime juice over mixture and continue to stir
  • Chop up fresh cilantro and at the end, add into the salsa and mix well.

Serve with chips or crackers!

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Cheddar Cheese Scones

My week so far has consisted of eating dismal salads for lunch since I am too tired to make anything else remotely interesting yet still healthy. I’m planning on spending the weekend looking up better healthy things I can make. PLEASE let me know if you have any ideas! Now that summer is almost over 😦 I am desperate to not get stuck in a rut of routinely making boring food. Speaking of routines, every Tuesday I do a spinning class and last night we had a different instructor that normal and it was the hardest class of my life! I am concerned for my walking abilities today, but I guess that being in pain after a workout is the point…

To lessen my pain, I’ve been drooling over these pictures of Cheddar Scones I made with my mom recently. I am a big scone fan but it wasn’t until recently that I discovered my adoration for savory flavors as well. My mom makes scones using yogurt, which makes them really soft and creamy. The freshly grated cheddar makes them full of cheesy goodness, especially when eaten warm with butter. Yum.

Cheddar Scones

  • 1 ½ C.unbleached white flour
  • ½ C.whole wheat flour
  • 2 T sugar
  • ½ t. baking soda
  • 1 ½ t. baking powder
  • ¼ t. salt
  • 4 T. cold butter
  • ½ C.freshly grated cheddar cheese
  • 1 large egg
  • grated orange rind
  • 2/3 C. yogurt (you can also use buttermilk)
  • Milk for basting

Directions

  • Preheat oven to 400 degrees F.
  • Lightly oil baking sheet
  • In large bowl, combine flours, sugar, baking powder, baking soda and salt
  • Cut butter into bits and work into mixture with fingertips
  • Stir in cheese
  • In separate bowl, beat eggs with orange rind. Beat in buttermilk or yogurt
  • Stir wet ingredients into dry just until evenly moistened
  • Turn dough onto lightly-floured surface and knead
  • Pat into circle 3/4 ” thick and cut into eighths. (you can also use a scone pan if you have one)
  • Place onto prepared baking sheet and lightly brush with milk. Bake for 13 minutes

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Peach Mango Lassi

My trip to Oregon was awesome and I can’t wait to share some of the photos I took! It will take me a couple days to look through them all so hang tight. 🙂 Although I love traveling, one of my least favorite parts is when I return home and feel kind of crappy because I wasn’t eating an exactly healthy diet to say the least. On top of that, I took a red eye on the flight home so by the time I got back to my apartment I thought I was going to collapse. After a quick nap I headed to the grocery store for some fresh fruit to make a smoothie – exactly what I was craving. I like making lassis – yogurt based smoothies – when I’m looking for something more creamy and filling. This Peach Mango Lassi is sweet (but not too sweet) and very refreshing.

Peach Mango Lassi

Makes 2 small lassis or 1 large

  • 1 cup of peach yogurt
  • ¼ cup of chopped mango (can use frozen or fresh)
  • ¼ cup of chopped peach (can use frozen or fresh)
  • Splash of coconut milk, to ensure smooth blending
  • Sprinkle of rolled oats for top.

It couldn’t be easier! Add all ingredients and blend until smooth. You can add more coconut milk if necessary. After I pour my lassi, I like adding rolled oats for an earthy flavor.

Fig, Prosciutto, and Honey-Yogurt Toasts

Greek yogurt is one of my favorite foods so I was really excited when Chobani reached out to me about writing a recipe post incorporating their plain yogurt. I love plain Greek yogurt because it’s so thick and filling, but it’s also very versatile. I used to think of yogurt as only a breakfast food, but ever since Chobani came into the world, new doors have opened in my brain.

My goal was to make a recipe that used Chobani plain yogurt in a more non-traditional way that what I’m used to. I’ve been really into toast lately, so I decided to make a Fig, Prosciutto, and Honey-Yogurt toast, using the yogurt in place of what would normally be goat cheese. The plain yogurt mixed with just a touch of honey adds a creaminess that balances out the sweet fig and salty meat. It’s super quick and easy to make and even better, using Chobani is healthier than piling on a pound of goat cheese (which is what I would normally do). I can’t wait to try out more recipes using Chobani! Check out Chobani’s website for even more healthy recipes here.

Fig, Prosciutto, and Honey-Yogurt Toasts

Ingredients

  • 1 cup plain Chobani Greek yogurt
  • 6 fresh figs
  • 5 oz. prosciutto
  • French baguette
  • 1 tsp. honey
  • Olive oil

Directions

  • Mix honey with Chobani plain yogurt
  • Slice figs into thin pieces
  • Tear prosciutto into thin strips
  • Slice baguette into diagonal slices, spread olive oil on either side. Toast in the oven on a baking sheet until golden brown and crispy.
  • After toasts have cooled slightly, dollop a generous amount of Chobani yogurt and honey mixture onto each. Top with prosciutto and figs and enjoy!

Spicy Dill Cucumber Pickles

SAMSUNG CSCI feel like I’m about to fall asleep as I type this, so forgive me if it’s completely incomprehensible! I was in Rhode Island with Pat’s family over the weekend and my train was really delayed so I went into work on a Monday running on low steam. The worst. One positive is that I finished three books over the weekend while I was literally doing nothing except sit on the beach – The Vacationers by Emma Straub, Where’d You Go Bernadette by Maria Semple, and Summerlong by Dean Bakopoulos. They were each so different but I loved them all! Definitely recommended. Anyways, I’m going to Oregon for a week on Friday, and while I am excited I kind of dread the week leading up to vacation because I feel like I’m always frantically running around getting ready and making sure my apartment is clean :-(. I can’t wait to be there though!

On a different note, in my food life (and most important life) I’ve been really into pickles lately, trying out almost anything I can get my hands on. Currently, my favorite things to pickle are onions and radishes, but I’m dying to try pickling ramps and watermelon rind. A couple weeks ago when I was in Cape Cod, I got my mom on the pickling train and I taught her how to pickle some cucumbers using fresh dill, both of which she got in her weekly CSA (speaking of, does anyone know of any good CSA’s in New York?). Fresh pickled cucumbers are even better than the store bought version and the brine can be easily customized.

Spicy Dill Cucumber Pickles

  • 1 1/4 cups white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 4 cups cucumber spears
  • 2 cloves garlic, whole
  • 2 heads fresh dill
  • 1 tablespoon pickling spice. This can be a combination of a variety of spices – I usually use peppercorn, a bit of red pepper, allspice, and basil. Adjust accordingly to your spicy-ness level preference!

Directions

Stir water, vinegar, sugar, sea salt, and pickling spice together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

 

Brown Butter Chocolate Chip Banana Bread

Wow, after typing out the name of this banana bread, I realize it’s such a mouthful! Even though this recipe has a long name, it’s still worth making, trust me. It was hot this weekend (surprise, surprise) and after my friend went home to Boston, I was on a panel about book publishing at a conference in the financial district. The conference was great, but after schlepping through FiDi in the pounding heat, the last thing I wanted to do was spend the afternoon outside. This is where banana bread comes into play. During the week I make a lot of smoothies either for breakfast, or after working out in the evening, so I keep a lot of fruit (both fresh and frozen) on hand at all times. I think the heat in my apartment made my bananas ripen much quicker than normal so I had to do something with them.

I decided to make a banana bread with brown butter, modified from Joy the Baker’s recipe, and love the results! The banana bread is a lot more dense than other variations I’ve made and the flavor of the brown butter really comes through. I hope you all have some fun weekend plans! I’m heading to Western Massachusetts with my family for an outdoor excursion. 🙂

Brown Butter Chocolate Chip Banana Bread

  • 6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut milk
  • 1 1/4 cup mashed banana (from about 3 medium bananas)
  • 2 teaspoons molasses
  • 1 cup dark chocolate chips (or more depending on how chocolately you want your bread to be!)

Preheat oven to 350 degrees and grease and flour a 9×5-inch loaf pan and set aside.

Melt butter in a saucepan over medium heat.  Butter will begin to foam and crackle as it melts.  When the crackling subsides, the butter will begin to brown.  Swirl the pan as the butter cooks.  When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl.  Taking the butter out of the hot saucepan will stop the butter from overcooking and burning.  Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.

In a medium bowl, whisk together eggs, vanilla extract, and coconut milk.  Whisk in the mashed bananas and molasses.  When butter has cooled, add in the browned butter.

Add the wet ingredients, all at once to the dry ingredients.  Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour.  Add in chocolate chips and stir.

Pour batter into pan.   Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean.  Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Wrap well for 4 days at room temp or freeze!