- Page 59 of 69 - Wholesome Recipes Made for Sharing

July 14, 2014

Nectarine Oat Bran Muffins

The very first oat bran muffins that I ever really liked came from a little bakery near our house in one of our old neighborhoods. It was always such a treat to go there on Saturday mornings and bring home warm freshly baked muffins to go along with our morning tea and coffee. Since we no longer live near that bakery, I miss my favorite oat bran muffins and I have been wanting to recreate a recipe similar to that one. I’ve tried several oat bran muffin recipes, but I’ve never truly been satisfied with the results. These Nectarine Oat Bran Muffins finally turned out exactly the way I wanted them to. They are completely whole-grain, moist, and lightly sweetened with honey. I adapted them from Cookie + Kate’s Blueberry Honey Bran Muffins by using oat bran instead of wheat bran and increasing the flour to bran ratio. I also added vanilla to complement the flavor of the nectarine, which intensifies and sweetens with baking. For the best results, choose nectarines that are ripe, but not too soft. As with any muffin recipe, fruit such as berries or raisins can be substituted for the nectarines, but the nectarines really are lovely in these muffins. I love these warm from the oven, but they can also be frozen for longer storage.

Nectarine Oat Bran Muffins

Ingredients

1½ cups whole wheat flour
1 cup oat bran
1½ teaspoon baking powder
1½ teaspoon baking soda
¼ teaspoon fine-grain sea salt
1 large egg
1 cup buttermilk
⅓ cup olive oil or melted coconut oil
⅓ cup honey
1 teaspoon vanilla
1 large nectarine or 2 small nectarines, small diced
2 teaspoons raw turbinado sugar

Instructions

Preheat the oven to 325. Grease or line 12 muffins cups.
In a large bowl, whisk together the whole wheat flour, oat bran, baking powder, baking soda, and salt.
In a medium bowl, lightly whisk the egg. Add the buttermilk, oil, honey, and vanilla.
Add the wet ingredients to the dry ingredients and stir until just incorporated, being careful not to overmix.
Gently fold in the diced nectarine.
Divide the batter among the prepared muffin cups. Sprinkle each muffin with a little turbinado sugar.
Bake 18-20 minutes, until a toothpick comes out clean. Allow muffins cool in the pan for 10 minutes before transferring them to wire rack to finish cooling.

Notes

Adapted from Cookie + Kate

July 10, 2014

Fig, Honey, Pistachio, and Goat Cheese Quesadillas

Last week Ryan and I were able to go on a mini getaway to northern Michigan to celebrate our 10 year anniversary. We spent our time reflecting on God’s faithfulness, going on peaceful walks, hiking beautiful sand dunes, and of course, eating delicious meals. One of the salads we most enjoyed was a simple plate of fresh figs, pistachios, and goat cheese arranged on a scattering of greens. It was simple and yet such an excellent combination. It made me think of The Sprouted Kitchen’s Strawberry and Leek Quesadillas and I knew I wanted to try some of these salad ingredients in quesadilla form. Along with sliced figs, soft goat cheese, and pistachios, I also added some raw honey to bring out the sweetness of the figs.

Just as in these Strawberry and Leek Quesadillas, I recommend using brown rice tortillas for these Fig, Honey, Pistachio, and Goat Cheese Quesadillas because they turn extra crispy when heated and it provides a nice contrast to the soft figs and goat cheese. This would make a lovely hors d’oeuvre for any type of festive gathering!

Fig, Honey, Pistachio, and Goat Cheese Quesadillas

Ingredients

2 brown rice tortillas
⅓ cup soft goat cheese
sliced fresh figs
shelled pistachios
1 tablespoon raw honey

Instructions

Spread goat cheese on one of the tortillas and layer with sliced figs and pistachios. Spread a thin layer of raw honey on the other tortilla and place honey side down on top of the tortilla with the figs, pistachios, and goat cheese.
Heat both sides on a buttered griddle or pan over medium heat for 2-3 minutes per side, until tortillas become lightly browned and crispy. Cut into wedges and serve.

Notes

inspired by The Sprouted Kitchen

July 7, 2014

Wheatberry Salad

Like so many home cooks, Barefoot Contessa cookbooks are among my favorites. Ina Garten prepares her food with such style and flair and I’ve learned so much from her books. This wheatberry salad comes from her Barefoot Contessa Family Style Cookbook. Wheatberries are a chewy whole grain and have a slightly nutty flavor. I love bringing this salad to potlucks or picnics because it tastes great at room temperature and nothing gets wilted or mushy. I’ve been making this for several years now and I never get tired of it!

Wheatberry Salad

Serves: 4-6 side portions

Ingredients

1 cup hard winter wheat berries
1 cup finely diced red onion, about 1 medium onion
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced
½ red bell pepper, small diced
1 carrot, small diced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Boil 3 cups of salted water in a saucepan. Add the wheat berries and cook, partially covered, over low heat for 40-45 minutes. Wheatberries should be soft, but still chewy when they are done. Drain and set aside.
Heat 1 tablespoon of olive oil over medium heat. Add the red onion and saute until the onion softens and becomes translucent, about 5 minutes. Turn off the heat and add the remaining 2 tablespoons of olive oil and balsamic vinegar. Stir together with the onion.
In a large mixing bowl, mix together the wheatberries, scallions, red pepper, carrot, salt, and pepper. Add the sauteed onion and mix again until the wheatberries are evenly coated with the olive oil and balsamic vinegar. Allow the salad to stand at room temperature for at least 30 minutes before serving so flavors can meld. Season with additional salt and pepper to taste.

Notes

barely adapted from Barefoot Contessa Family Style