February 2012 - Alida's Kitchen

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

February 28, 2012 ·

Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes. I thought they deserved a suitable accompaniment. As luck would have it, Trader Joe’s had in stock their mega containers of blackberries. Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar. Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness. They are higher in protein, made with whole wheat flour, and delicious on their own. When topped with a lightly-sweetened blackberry sauce, they are extraordinary.

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

Yields: 4 servings

Ingredients

Sauce:
16 ounces blackberries (fresh or frozen)
¼ cup water
2 tablespoons granulated sugar (adjust to taste)
1 tablespoon lemon juice
Pancakes:
15 ounces low fat ricotta cheese
2 tablespoons granulated sugar
2 large eggs
zest of 2 lemons
1 tablespoon lemon juice
1 teaspoon vanilla extract
⅔ cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon poppy seeds
cooking spray
confectioners' sugar, for serving (optional)

Instructions

Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
Fold in flour until just combined; add poppy seeds, gently mixing until combined.
Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
Serve hot, with confectioners' sugar or maple syrup, if desired.

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well

Filed Under: breakfast, healthy, Recipes Tagged With: blackberries, easy, lemon, pancakes, poppyseed, ricotta, topping, whole wheat

Time for Change!

February 24, 2012 ·

Over the next few days, you will see some changes happening at Alida’s Kitchen. We are undergoing a site redesign, and I am very excited to share with you a sneak preview of my new logo.

I have been working with Sugar Studio Designs to create this new look for Alida’s Kitchen. A big thank you to Casey, who is super creative, talented, and so fun to work with!

During this transition, the site will perform as usual, other than you may see some periodic updates throughout the design update process. I appreciate your patience during this exciting transition and look forward to launching the new site!

Filed Under: news Tagged With: news

Raisin Bran Muffins

February 21, 2012 ·

These Raisin Bran Muffins come from a cookbook called Kids Cooking: A Very Slightly Messy Manual, by Klutz Press. I received this book as a gift when I was about 10 years old. The book is obviously geared toward kids with recipes using basic ingredients ~ some with silly names or interesting concepts (for example Tuna Cones, i.e. tuna in an ice cream cone. Hmm…)

Anyway, these Raisin Bran Muffins were always a favorite and probably the most made recipe from that book. They taste just like you would expect – raisin bran in muffin form. I thought they would be a fun treat to make for Adam, only this time I decided to enhance the recipe with some vanilla, cinnamon and extra raisins. I had no idea how much he would love them! Adam is lukewarm about raisins alone, but the raisins in these muffins he loves. Go figure.

Raisin Bran Muffins
Yields 12 muffins

2 cups raisin bran cereal
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/3 cup brown sugar
1/4 cup raisins
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, stir raisin brain cereal, flours, sugar, raisins, baking soda, cinnamon, and salt.
Mix egg, buttermilk, oil and vanilla until combined. Add to the dry ingredients and fold gently until combined (do not over mix).
Divide batter evenly among the muffin cups. Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean. Put muffins on a wire rack to cool completely.

Adapted from Kids Cooking: A Very Slightly Messy Manual by Klutz Press

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: baby/toddler, bran, brunch, buttermilk, easy, low fat, muffins, quick, raisin, snack

Lighter Sesame Chicken

February 16, 2012 ·

This Lighter Sesame Chicken recipe is an easy-to-make, healthier version of a take-out favorite. Lean chicken breast is coated with a light sesame and honey sauce, and served over rice and steamed broccoli.

Lighter Sesame Chicken | alidaskitchen.com

This Lighter Sesame Chicken dish has been a staple around our house for years and is truly one of our favorite chicken dishes. It is easy to make, using ingredients you most likely already have at home. The recipe also halves easily, making a nice dinner for 2….

Filed Under: Favorites, gluten free, healthy, main dishes, Recipes Tagged With: asian, broccoli, chicken, dinner, easy, light, lunch, rice

healthy whole wheat buttermilk chocolate pancakes

Whole Wheat Chocolate Pancakes

February 14, 2012 ·

Happy Valentine’s Day! I could not think of a better way to honor this day with you than dishing up a plate of these Whole Wheat Chocolate Pancakes. Along with a cup of joe and a dish of fresh berries, these pancakes make a wonderful breakfast treat and are not as bad for you as you might think. A healthy stack comes in around 200 calories, is low in fat, made with 100% whole wheat flour and high in fiber. I’d say that’s not bad!

These pancakes are nice and light, making them perfect for breakfast, though they can certainly be dressed up for dessert as well. They are not overly sweet, which I like because you can easily adjust the sweetness to your preference with your choice of toppings. We actually enjoyed them plain, but a sprinkle of powdered sugar and some fresh berries is also delicious. Chocolate sauce, whipped cream and chocolate chips would definitely takes these over the top (making them more dessert-like and less healthy, of course). The options are endless, which is always part of the fun. Enjoy!

Whole Wheat Chocolate Pancakes

Yields: 4-6 servings

Ingredients

1 cup whole wheat pastry flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons turbinado sugar
½ teaspoon salt (omit if using salted butter)
1 egg, lightly beaten
1 cup plus 2 tablespoons low fat buttermilk
2 tablespoons brewed coffee (I used some from my morning decaf)
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted (I used light butter)
Cooking spray
Strawberries (optional, for topping)
Powdered sugar (optional, for topping)

Instructions

In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the ¼ cupful and cook until bubbles appear (about 3 minutes). Flip and cook on the other side until done (about 2-3 minutes). Repeat with remaining batter. Serve with fresh berries and powdered sugar, as desired.

Adapted from Kiwi, Jan/Feb 2011

Filed Under: breakfast, dessert, healthy, kid-friendly, Recipes, vegetarian Tagged With: baby/toddler, brunch, chocolate, easy, low fat, pancakes, quick

easy warm chocolate pudding cakes with a toasted marshmallow

Marshmallow-Topped Chocolate Pudding Cakes

February 10, 2012 ·

Now I always strive to share healthier recipes with you, but when I saw Marshmallow-Topped Chocolate Pudding Cakes in the latest issue of All You, I could not resist. Chocolate pudding cake is enough to make me swoon, but add a melty toasted marshmallow on top…are you kidding me? Must make pronto!

Fortunately I had everything on hand, and it all seemed easy enough. I have 7-ounce ramekins instead of 6-ounce per the original recipe, but figured that wouldn’t be a big deal. Then I decided it was necessary to test the make-ahead capability of this recipe. Let’s just say when I told Mike that we would be having pudding cakes with a marshmallow on top two days in a row, there was very little arm-twisting involved.

To be honest, I cannot remember what we had for dinner that night, what I did the next day or anything in between, but I do remember every single little bite of these pudding cakes. The chocolate is perfectly dark and decadant. The marshmallow oozes and provides a nice sweetness to complement the chocolate. Plus, they’re cute. For a special occasion, such as Valentine’s Day, or any celebratory occasion, Marshmallow-Topped Chocolate Pudding Cakes will rock your world. Perfect to make-ahead for guests, for yourselves, for whatever reason suits you.

Marshmallow-Topped Chocolate Pudding Cakes

Yields: 4 servings

Ingredients

4 tablespoons (1/2 stick) unsalted butter
5 ounces bittersweet or semi-sweet choocolate, finely chopped
1½ tablespoons all-purpose flour
¼ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
pinch of salt
4 large marshmallows

Instructions

Preheat oven to 375 degrees. Spray 4 6-ounce (or 7-ounce) ramekins with cooking spray and place on a baking sheet. Set aside.
Put butter and chocolate in a large, microwave-safe bowl. Microwave on high until almost melted (about 1 to 2 minutes). Stir until smooth. Mix in flour and set aside to cool.
With an electric mixer (hand or stand) on medium-high, beat sugar, eggs, vanilla and salt for about 5 minutes, until smooth and frothy. Fold in chocolate mixture. Divide batter among ramekins.
Bake until cakes have risen and cracked on top but wet in center (12 to 15 minutes). Do not overbake.
Press a marshmallow in the top of the cake. Set your oven to broil and broil cakes until marshmallow is puffy and starts to brown (keep an eye on it, but about 2 minutes). Put on wire rack to cool for 5 minutes before serving.

Notes

Cakes can be made ahead through step 3 and stored (covered) in the refrigerator for up to 2 days. Baking time does not need to be adjusted, just keep an eye on the cakes.

Adapted from All You, Feb 2012

Filed Under: dessert, Recipes Tagged With: cake, chocolate, easy, entertaining, holiday, make ahead, marshmallow, pudding, valentine's

Peanut Butter Pretzel Truffles

February 8, 2012 ·

I have never been one to do much for Valentine’s Day, but I am happy to have any reason to cook or bake something special. Or in the case of these truffles, to mix, roll, and chill something special. These tasty truffles are not only easy and a healthier option, but are made using a few simple ingredients that you probably already have in your pantry.

We all know that chocolate and peanut butter are wonderful together. Add pretzels, and you have the ultimate salty-sweet combination. Toss in a little flaxseed for good measure, and voila! Delicious little Peanut Butter Pretzel Truffles. These are the perfect little treat for your sweetie this Valentine’s Day, or for yourself any day simply because you are worth it!

Peanut Butter Pretzel Truffles

Yields: 16 truffles

Ingredients

½ cup chunky natural peanut butter
½ cup pretzels, crushed (this yields approx. ¼ cup once crushed)
2 tablespoons flaxseed meal
½ cup chocolate chips, melted
sprinkles (optional, for topping)
chopped peanuts (optional, for topping)

Instructions

In a medium bowl, mix peanut butter, crushed pretzels and flaxseed until combined. Put in the freezer for 45 minutes to 1 hour (until mixture is solid).
Roll a small rounded teaspoonful of peanut butter mixture in your hands to form a ball. Place ball on small tray (or plate) lined with parchment or waxed paper. Repeat until all mixture is used. Put tray in freezer until firm, at least 1 hour (I often do this overnight).
Working quickly, dip the frozen balls in melted chocolate and place back on parchment-lined tray. (Note: using 2 forks to dip and pass the balls in the chocolate works well). Top with sprinkles or chopped peanuts, if desired. Refrigerate until chocolate is set, at least 30 minutes. Store in an airtight container in refrigerator.

Notes

1) When working with natural peanut butter, I recommend microwaving it in the jar (as long as the jar is glass) for about 30 seconds. All natural, easily stirred peanut butter.
2) When melting chocolate chips in the microwave, always remember less is more. Cook it on low power in 30-second intervals until chips just start to melt. Then stir to finish melting. Work quickly to dip the truffles.

Adapted from Eating Well

Filed Under: dessert, gluten free, healthy, kid-friendly, Recipes Tagged With: candy, chilled, chocolate, easy, flaxseed, holiday, no bake, peanut butter, pretzels, snack, truffle, valentine's

Double Chocolate Chip Muffins

February 6, 2012 ·

In anticipation of Valentine’s Day, I will be featuring a few chocolate recipes this week. Of course a little breakfast chocolate is the perfect way to start off any week. These muffins are more than just a little breakfast chocolate though. They are chocolate on chocolate. A chocolate muffin studded with chocolate chips topped with chocolate chips. What could be better? Well, they come in under 200 calories and are low fat – a true breakfast treat!

The original recipe uses red wine vinegar and water, which I thought was intriguing. Red wine vinegar in baked goods? I had to try it! I did, and it was good. BUT…I have since revised the recipe to replace the vinegar/water with buttermilk. Nothing compares to the flavor and texture that buttermilk gives to baked goods, and in these muffins that is no exception. I also replaced some of the all-purpose flour with whole wheat in order to bump up the nutrition level a bit.

For a little variety, it is fun to change up the chips with different flavors (peanut butter chips anyone?) but I always find myself coming back to the mini chocolate chips. Mini chips give the illusion of more chocolate per bite since there are more bits throughout. A little more for less kind of thing.

Chocolate-Chocolate Chip Muffins
Yields 12 muffins

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup semi-sweet mini chocolate chips, divided

Directions

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners (or spray muffin tin with cooking spray).
In a large bowl, mix flours, sugar, cocoa, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, oil, vanilla and egg. Stir in 1/4 cup chocolate chips.
Add buttermilk mixture to flour mixture, gently folding until just combined.
Divide batter evenly among 12 muffin cups. Sprinkle tops with remaning 1/4 cup mini chocolate chips. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Cooking Light

Filed Under: breakfast, healthy, Recipes Tagged With: brunch, buttermilk, chocolate, easy, holiday, low fat, muffins, quick, snack, valentine's, whole wheat

no-bake chocolate peanut butter bars with rice krispies

Grandma’s Peanut Butter Bars

February 3, 2012 ·

In several posts I have talked about my grandma. I have shared about her love of baking (and her grandchildrens’ love of her baking!) I have shared one of her recipes. I have also shared that these Peanut Butter Bars are my favorite of her recipes, which is a bold statement considering all of her ‘Grandma Goodies’ were superb!

Many years before she died, my grandma wrote out several of her recipes and gifted recipe boxes to my brother and to me. I am so grateful she included the recipe for these bars. As a child, little did I realize how quick and easy these are to make. These delicious bars have a simple ingredient list and require no baking. A reason to love them even more!

If you’re looking for a last minute treat to whip together for the Super Bowl, these couldn’t be any easier. And your friends will love you!

Grandma’s Peanut Butter Bars

Easy, no-bake peanut butter bars made with Rice Krispies and topped with chocolate. This is one of my favorite recipes that my grandma used to make.

Yields: 16 bars

Ingredients

1 cup natural peanut butter, chunky
2 tablespoons butter, melted
1 cup powdered sugar
1½ cups Rice Krispies cereal (or other puffed rice cereal)
6 ounces semi-sweet chocolate chips

Instructions

In a large bowl, beat peanut butter and melted butter until fluffy.
Add powdered sugar, beating until blended.
By hand, stir in cereal.
Put mixture in 8" or 9" square baking pan and use waxed paper to press mixture to fill out pan. Chill in the refrigerator for 30 minutes.
Melt chocolate chips (in microwave or stovetop) and pour over peanut butter mixture. Spread until evenly covered. Refrigerate until chocolate is set, at least 1 hour.