Winter Blue(berry) Bars

I have to admit, I've been a little down in the dumps lately.  I blame being overworked and under-sunned.  However, when I stepped outside today and it was brisk, not frigid, I realized winter was on its way out and clung to the hopes of a couple more weeks of hibernation.  I felt the sudden need for a treat, and the simultaneous fear of bathing suits.  I decided to use the already wrinkled 1.5 lb box of blueberries (from Trader Joe's!) I impulse bought the other day to make a breakfast treat I wouldn't feel too bad about.

What I'm trying to say is, I completely made this up and it's delicious.  Success!

For Blueberry Compote:
24 oz blueberries
1/8 cup water 
1/8 cup maple syrup
1 tbsp minute tapioca (optional)

For Oatmeal Base:
1 whole egg
4 egg whites
1 1/2 tsp vanilla extract
1/3 cup light brown sugar, unpacked
1/4 cup vegetable oil
1 cup whole wheat flour
2 cups old-fashioned oats
1/3 cup flax seeds
2 tsp cinnamon
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

For Crumb Topping:
1/2 cup old-fashioned oats
1/4 cup brown sugar
2 tsp unsalted butter

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.  Combine blueberries, water, and maple syrup in a medium saucepan, bring to a boil.  Keep boiling, stirring often, until greatly reduced.  If using tapioca, add about 5 minutes in.  When it has reached the consistency of a runnier pie filling, take off the heat and let sit.

While the pot is on the stove, mix wet ingredients of oat base (including the brown sugar in a large mixing bowl.  In another mixing bowl, mix the remaining ingredients and then fold into the wet mixture.  Everything will barely combine.

In a small bowl, mix crumb topping ingredients together.  If you're not a confident crumb topping mixer (and who would be other than some of us weirdos), I'll give you a hint: use your (clean) fingers, so you feel it combine.

Mold the oat mixture into the pan, top with the blueberry compote, and then sprinkle the crumb topping evenly over the pan.

Bake for 30 minutes.

In case you were wondering... if 12 per batch (calculations approximate): 270 calories each, 10g of fat, 38g carbs (6 grams of fiber) and 9 grams of protein.  That's a lot better than that coffee cake you love.

Thank you for holding

Thanks for waiting through this pause. We're in the clear now!
Sometimes life/law school makes you eat frozen Trade Joes food for two weeks. Not that life hasn't been without any excitement.

My friend Erin came by, after months of not seeing each other, to cook a homemade meal.  With the help of Smitten Kitchen, we churned out some beautiful chana masala and scented basmati rice.  The best part of the evening was the Banana/Caramel/Walnut upside down cake that we modified with maple syrup.  (Although, my shallow pan meant that most of the topping dribbled into the bowels of my oven, which billowed black and no doubt carcinogenic black smoke for the duration of the day.) The top, while not totally as gooey as hoped, had the kind of crumble that a good maple fudge has.  I saved some for Jack, but ate most of his share myself. (This is just to say.... I saved some of the cake that we made tonight for you. It was so delicious I just knew you had to have some. I ate it when you hesitated. It's your fault you missed out. See previous post.) 

There was also a tea-and-terrariums party hosted by my dear friend Annie, for which I made tea sandwiches (recipes to follow soon).

However, mostly, there was butter.  Somehow, two pounds of butter came into my kitchen and disappeared.  I hope to churn out some healthier recipes, light on the butter, this week to compensate. Stay tuned!

(Butter Mt. Rushmore and Pig, Boy and Whip images courtesy of Serious Eats)

This is just to say

I know it's everywhere

but every few months this pops into my head... 

This is just to say... 

I have eaten
the plums
that were in
the icebox 

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

 - William Carlos Williams 

From NPR's This American Life's special segment on this poem

From Shalom Auslander, two of my favorites: 

I’m sorry you’re overweight
And drinking
And feeling like everything
In your life
Is doomed to failure
But this is probably why
Mom said
I was her favorite

---------------------------

He was a troublemaker, okay
And didn’t know when
To shut up

Still
We never would have killed him
If we’d known he was the Lord

What would you say?

Maple Bourbon Banana Bread

I was hoping that last night's snow storm would hit with some force... and in anticipation, I planned a banana bread recipe to warm up with. Alas, we have just a dusting, but I still think there is sufficient reason to eat half a loaf of ooey, gooey, tangy banana bread.

 

(Oops, I couldn't wait to take a bite...)

I like my banana bread to be beyond moist- wet chunks of banana wrapped in a crumbly bread. Feel free to adjust the flour or take out the yogurt if you prefer a more traditional bread.

Ingredients:
4 ripe bananas (I like to use three completely brown ones and a yellow one for texture)
1/4 cup melted butter, cooled (room temp will also do)
1/4 yogurt, non-fat plain
1/3 cup of sugar (I used 1/2 cup and found it too sweet initially)
1/4 cup maple syrup
1+ tbsp bourbon (to taste)
1 tbsp vanilla extract (I like to use a whole tbsp with the bourbon, but if you don't like vanilla, cut it in half)
1 egg, beaten
1 1/2 cups flour (I used mostly whole wheat pastry flour, but all purpose will do nicely)
1 tsp baking soda
1/2 tsp salt
1/2+ cup chopped pecans

Instructions:
Pre-heat oven to 350 degrees.  Grease one loaf pan.

In a large mixing bowl, mash the bananas and butter.  Add the sugar and maple syrup and keep mixing.  Stir in yogurt,  vanilla and bourbon and taste (adjust if necessary).  Add the egg.

In a separate bowl, mix the remaining ingredients until evenly distributed.  Add to wet mixture until just incorporated.**  Pour into greased pan and bake for one hour.

** If your batter looks too wet, add 1/4 cup more flour.

Roasted Eggplant Soup

On this gray day, I couldn't imagine anything cozier than a big bowl of roasted eggplant soup, with tomatoes and woody herbs.

I'm serving mine with Olive Rosemary bread made from the One-Day Bread Recipe (below). I just added 1 tbsp chopped fresh rosemary,  1/3 cup chopped, pitted, salt cured olives and used cornmeal on the towel. I am totally smitten.

Ingredients:
1 eggplant
1 vidalia onion
2 large smashed cloves of garlic
1 16 oz can peeled plum tomatoes (not to be silly.. but good ones with no additives or sugar)
1 small handful fresh rosemary and thyme, on stem
chicken stock
olive oil
salt and pepper (red and black)
parmesan cheese for grating

Instructions:
Preheat oven to 400 degrees. Coarsely chop the eggplant and vidalia onion. Place on cookie sheet (add tin foil for easy clean up), drizzle one generous tablespoon of olive oil on the top, and distribute evenly by tossing the vegetables with your hands. Salt liberally, and roast for 35 minutes or until a little more than the corners are brown and eggplant is soft (onion should still be a little crunchy--- we want texture, people!) Resist the urge to pick, especially the browned bits. You'll want those in the soup.

When veggies are out and and a manageable temperature, put them into a large saucepan with the garlic and herbs, and pour in chicken broth until veggies are barely covered. Bring to a simmer. Add tomatoes, simmer for 5 more minutes. Take off the heat, fish out the herbs, remove stems, add leaves back in, and blend (the easiest way is with an immersion blender.) Season with salt, red pepper flakes and cracked black pepper. Serve with grated parm and some yummy bread.