Sweet and Salty Nut Butter Toast

I was in the mood for something sweet and salty for a pre-workout snack. Peanut butter toast is always hard to resist, but I think I've come up with something a little better: sweet and salty toast with nut butter and honey with a touch of coarse salt!

This isn't so much a recipe, but more a general idea/tip if you're ever in the mood to try something new. The salt adds a little flair to what would be a rather ordinary snack.

Sweet and Salty Nut Butter Toast

Ingredients

• Sliced whole grain bread
• Nut butter (peanut, almond, sun, etc.)
• Honey, jam, or other sweet spread
• Coarse salt

Method

1. Toast the bread to desired doneness.
2. Spread the nut butter over the toast, then add the honey/jam.
3. Sprinkle a generous pinch of coarse sea salt evenly over the toast.

I see endless possibilities here with different nut butters, jams, jellies, marmalades, and different varieties of salt!

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Spring Veggies with Truffle Salt

I love all the great produce that comes out this time of year. It's a breath of fresh air after cooking through the winter months.

It's a little late in the season for it, but I got some pencil thin asparagus over the weekend and was eager to put them to good use. I threw together a simple chicken and veggie bowl served over rice, keeping the seasonings light and simple to let the ingredients really shine. Lightly browned sweet onion and mushrooms compliment the asparagus not only in color, but also in flavor. I finished with a generous sprinkling of truffle salt to add a little something extra.

I've noticed some non-specialty stores are starting to carry "exotic" salts these days, and while the price tag may seem steep per pound, don't be afraid to try out a new salt or two! I bought a very small container of truffle salt earlier in the year for less than $3 and it's still going strong. If you haven't tried it, it adds a very rich depth of flavor and a little goes a long way, which makes it a great value.

Spring Veggies with Truffle Salt

Ingredients

• 1/4 sweet onion, thinly sliced
• 6 brown mushrooms, sliced
• 1/2 lb asparagus, woody stems trimmed, and cut into 3" lengths
• Oil for sautéing
• Truffle salt

Method

1. Heat the oil in large saute pan over medium.
2. Add the onions and cook, stirring occasionally, until lightly browned, then add the onions and continue cooking until browned.
3. Finish with the asparagus, removing the pan from the heat as soon as the asparagus turns a bright green color.
4. To serve, generously sprinkle the veggies with the truffle salt.

These veggies would be great served alongside pork, chicken, or salmon with brown or multigrain rice. Be sure to keep any additional seasonings or flavors light to accentuate the veggies and truffle salt!

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Strawberry Black Pepper Dessert Sauce

I saw mention of a strawberry black pepper jam in ice cream last week which lead me to make it into a dessert sauce, perfect for spooning over vanilla ice cream. I originally had the idea of swirling it into the ice cream before freezing, but honestly I think I like the idea of a separate sauce better. Much more versatile for spooning over ice cream, yogurt, cakes, etc.

Strawberry Black Pepper Dessert Sauce

Strawberry Black Pepper Dessert Sauce

Ingredients

• 1/2 C strawberry jam
• 1/4 - 1/2 tsp fresh cracked black pepper
• 1/4 C water
• Optional, splash of balsamic vinegar

Method

1. Bring all ingredients to a boil over medium heat.
2. If sauce is too thin at this point, reduce heat and simmer until desired consistency is reached.
3. Serve warm.

Makes 1/2 cup.

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Jeni's Splendid Vanilla Bean Ice Cream

Is it just me or does "artisan" ice cream seem to be one of the next big things? It's nearly summer, so it only makes sense that people are starting out their old machines to try a new recipe or taking a trip to a local scoop shop.

I'm on the bandwagon now too...after hearing such great things about Jeni's Splendid Ice Creams at Home cookbook and scoop shops in Ohio, I had to check it out. I got the cookbook from the library, gathered the ingredients, and set out to make a simple vanilla bean ice cream, a true litmus test for any ice cream recipe.

Let me make something very clear: it doesn't matter if you're on a diet or a diehard Breyer's fan or whatever the excuse may be. You must try this ice cream! It is hands down, the best ice cream I've ever had. It's super creamy and rich, full of flavor (the cream, the vanilla, the sweetness), and simply heaven in scoop form!

Jeni's Ugandan Vanilla Bean Ice Cream

Find a scoop shop or where to buy in your area: Jeni's Splendid Ice Creams

Buy the book: Jeni's Splendid Ice Creams at Home

Try some recipes (click through): How to Make Ice Cream Like an Artisan

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Green Tea (Matcha) Latte

I've been indulging in green tea lattes for at least the past month or so, both at home and at coffee shops. It's funny because I used to hate the stuff but I've grown to love it as my tastes have changed over the years.

Green tea, or "matcha", is available at some specialty grocery stores in bulk or in small tea canisters in the regular tea aisle. Of course it's also readily available at Asian grocery stores and online. I've purchased in bulk and in the prepackaged containers and I must say, I think the containers are a better value! When I bought it at my grocery store, it was about $80/lb which is insane! Pricing can vary greatly depending on the quality of the tea in canisters, from food grade to tea ceremony grade. For everyday drinking in tea lattes, I recommend getting a lower grade (cheaper) tea and work up from there if you're feeling splurgy.

Matcha and Prepared Matcha Latte

Green Tea Latte

Ingredients

• 6oz milk (dairy or plain non-dairy)
• 1 tsp matcha
• 1 tsp honey/agave, or to taste

Method

1. Heat the milk in a small saucepan over medium heat. Optionally heat in the microwave. Do not allow to boil.
2. In a small bowl, whisk the matcha and a small amount of milk into a slurry, working out any matcha lumps. Pour this slurry into the main milk mixture and whisk until blended.
3. Add the sweetener and serve.

**Can also be prepared with an espresso steamer wand. Combine all ingredients in the milk pitcher and steam until hot.

Makes 1 serving.

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Vietnamese Coconut Tapioca "Soup" Pudding

I never seem to remember how much I love tapioca puddings. I think it's the texture that makes it so appealing for me personally. A local Vietnamese sandwich shop frequently has a delicious coconut tapioca pudding with bananas, only it's not firm like the tapioca puddings I'm used to; it's much more loose/watery. I finally got around to making my own tonight!

Coconut Tapioca "Soup" Pudding

Coconut Tapioca "Soup" Pudding (Che Chuoi)

Adapted from myRecipes and Food Network

Ingredients

• 1 1/2 C water
• 1 14oz can coconut milk
• 6 tbsp sugar
• 1/4 tsp salt
• 1/2 C small tapioca pearls
• 2 large bananas

Method

1. In a medium sized saucepan, combine the water and coconut milk and bring to a boil over medium heat. Add in sugar, salt, and tapioca pearls, stirring to prevent the tapioca from clumping.
2. Turn heat down to low and simmer gently for 30 minutes, stirring occasionally to break up tapioca pearls.
3. Halve each banana and cut into small 1/4" pieces. Add banana to the pan. Remove from heat, cover, and let sit for 15 minutes.

Serve tapioca warm or chill in fridge and serve cold.

I cut down on the sugar, but I think next time I will try with even less sugar, using perhaps 1/4 cup in total. I think this would also be divine served hot with a float of coconut cream over the top.
Update: As this chills, it gets pretty thick and is no longer "soup" like. So if you'd like a more loose pudding when cool, use half the amount of tapioca.

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New Dishes!

I recently went on a mini shopping spree at Daiso Seattle. If you haven't heard of it, Daiso is a Japanese based dollar store of sorts where most things in the store are only $1.50. They sell a little bit of everything, but my favorite is definitely their housewares/dishes. I'd been lusting after some small serving plates and bowls for a while and since local stores are a little too spendy, I made a special trip while on a work trip.

I got a collection of small bowls and plates, plus mini spoons and forks, mini cake pan, ceramic tart pan, powdered sugar sifter, julienne peeler, mini creamer, etc.

I've been using these everyday since I brought them home and I love them! Dishwasher, microwave, and oven safe AND cheap enough to not fret if they happen to break./

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Coconut Cream Oatmeal

Improvisation sometimes leads to inspired creations in the kitchen which is pretty exciting when it turns out for the better. This "recipe" came together this morning when I reached for some cream to top my oatmeal only to discover it had gone bad (serves me right for keeping it around for over a month!). Luckily I had just opened a pack of coconut cream I used to make ice cream just yesterday.

It's a simple idea really: use coconut cream to top oatmeal instead of dairy cream. Coconut cream is thicker than regular cream which I quite enjoyed. A little bit decadent in itself, I also added a few more toppings to my oatmeal: fresh flaxseed meal, pecan pieces, and a drizzle of maple syrup. Yum!

Oatmeal with coconut cream

You can see in the picture that the coconut cream gets a little melty and starts to blend in with the toppings. It also adds a subtle hint of coconut flavor, adding a slight twist to your standard morning bowl of oats.

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Lavender Cinnamon Simple Syrup + Soda

I made this syrup to drizzle over a simple cake I made on a whim. I spotted a jar of lavender in my pantry and ran with the inspiration! I must admit, while I've had that jar in my pantry and have several stashed recipes that call for lavender, this was my first time actually using lavender (though not the first time tasting it). This syrup is a little florally and a little spicy from the cinnamon and I love it! I'm even enjoying a glass of lavender cinnamon soda as I type :)

Lavender Cinnamon Simple Syrup

Ingredients

• 1/4 C water
• 1/4 C sugar
• 1/4 tsp food grade lavender
• 1 cinnamon stick

Method

1. In a small saucepan, combine the ingredients. Bring to a boil over medium heat, then reduce heat to low and simmer for no more than 5 minutes.
2. Remove cinnamon stick and strain solids. Note: I like to keep the lavender flowers if using over a cake as the flowers act as a bit of a garnish.

Serving ideas

• Drizzle over an entire cake or individual slices to add an extra layer of flavor and moisture.
• Serve as a soda drink by combining 1 tbsp syrup per 6oz club soda.
• Sweeten up a glass of iced or hot tea.
• Swirl into a yogurt and granola parfait.

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Multigrain Rice

I've had a 1kg bag of a special 6 grain blend rice in my pantry for probably a year now, using it ever so often when I wanted something different from plain white or brown rice. I used the last of it not too long ago and then set out to make my own version, hoping to never go without it again. The rice has a great, hearty texture to it and a gorgeous purple color from the black Forbidden rice that stains the rice as it cooks.

The Kagayaki 6 Grain Rice I had contained black rice, purple barley, hulless barley, rye berries, red rice, and short grain brown rice. Quite a variety to hunt down in a bulk food section. Unfortunately, while I wasn't able to source all the exact ingredients at my local store, I came out with a pretty nice variety and the result is just as delicious and pretty as the original. Feel free to mix up your own variety, though I recommend to keep the black rice for color.

Hand-blended Multigrain Rice

Multigrain Rice

Ingredients

• Short grain brown rice
• Spelt berries
• Red hard winter wheat berries
• Pearled barley
• Black (forbidden) rice

Method

1. In a large bowl or container, combine equal parts of each ingredient and stir until well blended.
2. To cook, combine 1 part rice to 1.5-2 parts water. Bring to boil, then reduce heat to low and simmer for 30-40 minutes, until water is absorbed. Alternatively, cook in a rice cooker. Fluff with fork before serving.

So far I've had this rice a couple times since making it up and I really love it. I can see this quickly becoming my new standard "brown" rice!

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