Posts tagged ‘food’

February 14, 2011

A {LOVE}ly Breakfast

by Hannah

This morning I made and enjoyed these heart-shaped pancakes with my two funny valentines.

This is my favorite pancake recipe, adapted only slightly from The Vegetarian Mother’s Cookbook. They’re whole wheat, so they’re better for you and keep you feeling full longer. I usually put chopped bananas in the batter, but they would also be great with blueberries, chocolate chips, or just by themselves with some real maple syrup and butter.

What I love about this recipe is that you make the dry mix ahead of time and store it. It lasts through several pancake mornings, and we get from-scratch pancakes without tired mama having to think too much too early :)

The mix:

4 cups whole wheat pastry flour
4 cups whole wheat flour
1/4 cup baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup evaporated cane juice
1 tablespoon ground cinnamon or pumpkin pie spice

Whisk all ingredients together until well combined, and store in an airtight 2-quart container.

 

Whole Grain Pancakes:

1 egg
1 1/4 cups milk
2 tablespoons oil
1 1/2 cups of the above mix
{optional: chopped bananas, blueberries, chocolate chips, apples, etc.}

Preheat griddle or skillet on medium heat. Beat egg and milk together until smooth, then beat in the oil. Stir the mix into the wet ingredients. If you’re adding bananas or anything else, stir in gently now. If the mixture is too thick, add a little more milk. Batter should spread on griddle but not run. Cook on  preheated, lightly oiled griddle or skillet until golden brown on both sides.

One things my mom told me about pancakes, that always  stuck in my mind, is that when there are lots of bubbles coming to the surface of side one, it’s about time to flip it over.

To make a heart, drip little by little, starting with one side of the heart, spreading it down, and then dripping the other side of the heart and spreading it down to join the two. Other fun shapes include butterflies, snowmen, and funny faces (with ears and hair, and kids can used fruit for the eyes, nose and mouth).

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I hope you’re having a love-filled Valentine’s day. Seth is going to grandma’s house tonight, and we’re staying to make dinner and watch a movie together. I’m looking forward to a leisurely and uninterrupted evening with my hubby!

January 16, 2011

Soup for Lunch

by Hannah

Yesterday’s lunch {and it will be today’s as well}- this wonderful soup recipe from Cannelle et Vanille.
With a hunk of hearty bread, it is the perfect winter meal.

 

I want to do more food photography. I have been so inspired lately, by the above-mentioned blog, as well as this post, this flickr group, and this website.
I am planning on going antique and thrift shopping for more props soon.

December 23, 2010

Recipe: Turtle Candy

by Hannah

Pecan turtles are one of my all-time favorite candies, and I decided I’d like to try my hand at making some to give as gifts this year. I’ve seen more complicated recipes, but this one is pretty simple (though it can get pretty messy- be warned!).

Prepare a couple of baking sheets by covering with aluminum foil and spraying with nonstick cooking spray.

I used packaged caramel candies- a 14 oz. bag- and unwrapped them all and put them in a microwavable bowl.

I added a little water to the bowl so the caramels would soften well, and then microwaved, 30 seconds at a time, stirring in between each, until it was smooth. I found that I had to pop it back in a few times while I was making the candies, because as the caramel cools it becomes pretty sticky and difficult to work with.

Meanwhile, I toasted up some pecan halves in the oven.

Then arrange the pecan pieces on the prepared baking sheets in clusters of four.

When the caramel is soft, drop onto each pecan cluster with a spoon. I had to use two spoons because the caramel is so sticky and didn’t want to come off easily.

Next, use a double boiler or the microwave to melt a small package of semi-sweet chocolate chips. If you don’t have a double boiler (like me), you can use a stainless steel bowl resting in a slightly smaller saucepan, with a couple inches of water in it, on medium-high heat. Stir constantly until the chocolate is smooth.

Then drop chocolate onto the caramel-pecan clusters.

Put the baking sheets in the freezer so the candies will set.

It’s always great to have a little “helper”. Though really at this age, I needed someone to help me with the little helper : )

When the turtles have hardened, take them out of the freezer. You can store them in the refrigerator for up to a week, but let them sit a bit before eating so the caramel can soften.

I packaged mine up in tins I found at the craft store, with wax paper to keep them from sticking together too much.

Enjoy!

October 14, 2010

Food.

by Hannah

delicious

{This is something I have never really shared publicly, but for some reason I felt led to today. It feels so strange to be putting it “out there”, but I hoping that my transparency on this subject will be somehow encouraging or helpful to someone out there.}

As I sit here eating my quinoa and green beans for lunch, I’ve been reflecting on my relationship with food. It’s an odd thing, the emotional connections involved in what we eat. My attitudes about food have changed drastically throughout my life.

As a teenager- studying ballet and coping with the constant pressure within that craft to be lithe and thin- I had quite an unhealthy view of food. I even feared it. I dabbled in liquid fasts and veganism (not saying being vegan is bad, at all, just at the point I was doing it for all the wrong reasons). I restricted my calories, counting them obsessively, while dancing and exercising for hours each day. I lacked energy to the point where I frequently felt light-headed.

My dancing came to a halt when I began to get intense migraines on an almost daily basis. Maybe it was body’s way of forcing me to begin healing. I no longer felt quite as much pressure to stay skinny, but my perspective on food and my body had been damaged. I fluctuated between overdoing it with very unhealthy foods, and not eating enough. I did not feel whole and healthy, and frequently berated myself for lack of discipline.

My mind and body have healed so much since that time in my life. I saw a counselor for a while I was college, and I finally reached a point where I felt comfortable in my skin. I celebrated by getting the word “victory” tattooed on my ankle in Hebrew- the language of some of my oldest ancestors, and of the book that helped me to get through it.

I got this tattoo knowing well that I still had a long way to go, but I wanted a permanent reminder of this victory over self-loathing and depression.

Now, my relationship with food has shifted from being about weight, to being about health. I still have weeks where I go crazy with the refined-sugar domino effect (the more you eat, the more you crave), and I know it makes me feel sick but it is hard to stop. Dairy is the same way for me- I like it, but if I eat too much of it I feel awful. Yet too often I eat a lot of these things anyway in the name of “indulgence”- I always pay for it later though in the form of stomach pain, headaches and fatigue.

On the flip side, I have learned that whole, living foods (like to today’s lunch I mentioned) give me energy and make me feel fantastic, and yet I am not always motivated to prepare them for myself. There is a domino effect here too though, because if I get in the habit of eating a lot of veggies, fruits, and whole grains for a while, I do actually crave them.

I am hoping to get to a truly balanced place, in which moderation rules and nothing feels restricted or deprived. I want to make food decisions on a daily basis that really nourish my body and make me feel good, because that is a form of self-care as well. I want to want to make these decisions. And so the journey continues…

September 11, 2010

So Sweet.

by Hannah


Seth and I devoured it just minutes later. It was even better than it looks.

I hope you’re having a good weekend. Mine could be better, but I am focusing on the positive things- like fresh fruit, family, and celebrating with friends whose daughter just turned one!

Tags: ,
August 18, 2010

august break, no.18: another recipe

by Hannah

Yes, another galette. I had to use the other half of the pâte brisée I made yesterday, right?
Plus, we had company for dinner. : )

How to make it:

This pâte brisée recipe {from the wonderful Smitten Kitchen}.
Having chilled the dough, roll it out on a piece of baking parchment to about 12 inches, or a little more, in diameter.
Then slide it onto a baking sheet and stick it back in the fridge, while you
peel and slice about 4 apples (I think I may have done 5 small ones, but had some left over.
Then mix 1 1/2 tsp. cornstarch and 2 Tbsp. sugar in a bowl, and dump in the apple slices, tossing to coat well.
Preheat the oven to 375F.
Take your dough out of the fridge, and arrange the apples on top, leaving about 2 inches around.
Beat an egg, and brush onto the exposed 2″ of dough, then sprinkle with coarse or raw sugar.
Bring the edges of the dough up, pinching about every two inches or so around.
Brush the outside of the exposed dough with egg glaze, and sprinkle with coarse or raw sugar.
Sprinkle the exposed apples with cinnamon, and a small dash of nutmeg, and some coarse sugar.
Optional: drizzle on some agave nectar or honey.
Bake about 40-45 minutes, until the outside is a nice golden color and the apples look soft.
After a few minutes, transfer to wire rack to cool, but definitely serve it warm.
Ice cream or fresh whipped cream, optional but wonderful.
bon appetit!

{And I promise my next food post will not be a galette! :)}

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

August 17, 2010

august break, no.17: part 2

by Hannah

blackberry & apricot galette

blackberry & apricot galette

This is what happened to the fruit I photographed earlier.

Blackberry and Apricot Galette. Pâte brisée recipe from Smitten Kitchen.

With homemade whipped cream, it was simply marvelous.
I think if photography wasn’t my calling, I could be quite happy as a pastry chef. I love making things like this.

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

August 17, 2010

august break, no.17: part 1

by Hannah


More coming later…

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

August 12, 2010

august break, no.12: a recipe

by Hannah

warm beet salad

This recipe came with my organic CSA box recently, and it was so good I just had to share it here.
Beets photograph so beautifully too. Though I really would love to start looking for some different linens and props to style my food photos with.

Warm Beet Salad with Sweet Onion & Cumin

3 beets
2 oz olive oil
1 oz apple cider vinegar (I used brown rice vinegar)
1 small sweet onion
1 tsp ground cumin
fresh parsley, chopped
salt & pepper
crumbled feta or goat cheese (optional)

Cut stems from beets, wash well, rub with oil and bake at 250F one hour or until tender. When cool enough to handle, peel, dice, and set aside.

In a pan over med-high heat, saute onion in 1 oz of the oil until almost brown on the edges. Then add cumin and stir for 30 seconds until fragrant. Add diced beets and toss until warmed.

In a bowl whisk remaining oil and vinegar together. Add warm beet mix and toss to coat. Season to taste with parsley, salt & pepper.

Garnish with crumbled cheese if desired.

warm beet salad

Enjoy!

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

August 10, 2010

august break, no.9

by Hannah

{a day late. sorry we’re fighting a cold around here- no fun, especially with a toddler.}

A day of food in pictures.

Breakfast:

omelette

Then, making zucchini muffins:

zucchini

making zucchini muffins

zucchini muffins

zucchini muffins

zucchini muffin

They are delicious! I used this wonderful recipe from Smitten Kitchen.

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

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