Brittany wrote this on 17 November 2014
Actually, I owe quite a bit to her. Not the least of which is the fact that she taught me how to devein shrimp, sneak food into a movie theater, and even hosted our wedding at her farm. Years ago, when I was younger, thinner, and less wise, she introduced me to the cheesy, gooey artichoke dip and I was hooked. It was never something my parents prepared and we rarely ate out so I made it all the way to my teens before having my first artichoke surrounded by melty goodness. I inhaled it; scooped with crispy chips and enjoyed with plenty of laughter. Dede also taught me how to make it myself and it is on those experiences which my classic recipe is based. Don’t you love it when certain foods make you think of someone or something that brings a smile to your face? I do too.
This version is surprisingly different. The flavor is light and tangy-a welcome difference from many of the heavy appetizers and snacks that can be served this time of year. It is still creamy? Oh yes. But it has a much fresher taste. Be prepared to stave off the praise, pats on the back, and the marriage proposals when you serve this. It is just that scrumptious.
Bonus: It is not as unhealthy as you might think. Artichokes come packed in water, and the spinach as well. Did you hear that? Spinach. We are talking major health food here. As for the dairy that gets mixed in, I generally purchase Neufchatel cheese, which is a lighter version of cream cheese with the same flavor. The taste of Canola based mayo is the same as classic, but much more heart healthy. Low fat sour cream works great in this recipe, so feel free to sub that out. Just please do not use fat free versions of any of these products. *shudder* The chemicals involved give me the heebie geebies.
So. The details? This dip can easily be mixed up a day in advance and chilled, unbaked and covered until you need it, making it a time saving dish. It also travels well so be sure to keep this recipe in mind when you need to bring something to a party. Much easier to transport due to low risk of spillage. It tastes great with gluten-free rice crackers, tortilla chips, or just classic pita chips. If you want to throw a veggie on with with, thinly cut celery sticks are especially good and look very nice on the plate. It also makes a particularly good snack to share with that a good friend that brings a smile to your face. Spinach & Feta Artichoke Dip
Adapted from A Cozy Kitchen
1 pkg (8 oz or so) frozen spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts or quarters, drained of liquid and roughly chopped
1 pkg (8 oz) oz cream cheese, softened
1/3 c sour cream
1/2 c mayonnaise
6 oz crumbled feta cheese, divided
Preheat the oven to 350.
In a medium bowl, combine all the above ingredients, saving a small handful (about 2 T) of the crumbled feta. Pour the dip into a small casserole dish, sprinkle with reserved cheese, and bake until cheese is golden brown on top and dip is starting to bubble, about 20 minutes. Serve with tortilla chips, pita, chips, celery, or crackers.
Brittany wrote this on 27 October 2014
It is spectacularly comforting which is why I am posting my favorite, easy version of this now. It is the perfect food for the cozy theme I am following during the duration of my Pine Tree Goods Giveaway! Melted cheese on chewy bread paired with a green salad or bowl of soup? Yeah baby!!
As you may have guessed from my previous postings of Garlic Toast and Herbed Garlic Bread, I like having a carbohydrate to dip in my food. I may or may not make noises like a crane on a construction site when I scoop with tools of bread. One of my favorite hot lunches when I was a kid was the dunkers; big slabs of bread with melted mozzarella on top served with a scoop of spaghetti sauce. Scrumptious. Essentially, that is what I make this bread for. The salad just makes me feel less guilty about eating a dinner centered around bread.
I was reading a recipe by Pioneer Woman recently and she mentioned that she freezes hers. This never once occurred to me, but you can bet I am going to be doing that from now on! Smear on the cheese mixture, wrap it up tightly, and pull out to thaw and toast whenever it is needed. Genius. And speaking of smart ideas, whoever paired bread and cheese together the first time (probably someone French…) and warmed it up and called it a meal, well they are my forever friend.
Here in South Carolina, I am learning about Southern Caviar (aka Pimento Cheese) and all its versions, uses, and adaptations. In some ways this recipe is a simpler version of that. I have been holding out on making my own pimento cheese but since it is everywhere down here, I am sure I won’t be able to resist for long. Then, of course, I may just have to smear it on bread and toast it up. That recipe and this recipe can be buddies. Hehe!
Oy vey…I really shouldn’t blog when I’m tired….
***Don’t forget to enter for a chance to win some one of a kind accessories from the top rated Etsy Shop, Pine Tree Goods! FREE STUFF FOR THE WIN!!! There are still a few days left to get your name in and it is just so darn easy, there is no excuse!! Want to get your Christmas shopping done early? Hannah, the artisan behind the goods, is offering a free shipping code just for Brittany’s Pantry readers! Simple enter BPGIVEAWAY14 to get your items shipped free! She does special orders too, so be sure to contact her if you want something specific! Click here to zip over to the post to enter and see official rules. Good luck!!***
Simple Cheesy Bread
1 large loaf french bread (not baguette-you want it softer than that)
8 oz grated colby-jack cheese
1/2 c good mayonnaise
1 stick (1/2 c) softened butter
Combine the cheese, mayo, and butter in a small bowl. Set aside. Cut the bread in half down the side lengthwise and open like a book. I cut it in half crosswise as well so that the pieces fit on my pan butter, but whatever works for you is fine! Divide the mixture evenly between the pieces of bread and smear evenly all the way out to the edges! Don’t forget the edges! **If you are freezing this for later, gently sandwich the bread together, wrap well in plastic wrap, and then again in foil, or place in a zip top freezer bag. Defrost in the fridge and proceed with recipe.** Preheat the oven to 375. Place the bread cheese side up on a parchment or foil lined sheet pan (because burnt cheese is a major bummer to clean off of metal) and toast for 10 minutes. Check the bread to see how it is melting and proceed at 5 minute intervals until it is toasted to your preference. Some like their cheese barely melted, other like it to be bubbling and turning brown. Your choice! Pull it out and let it set for a minute-if you can wait that long-before slicing and enjoying!
Brittany wrote this on 10 October 2014
If you read my blog with any regularity, you know that my family moved to South Carolina a few months ago. I am finding it a bit of a trial to keep a balance between my Northern upbringing and wanting to experience and immerse myself in my new region of the south. Case in point-cornbread.
So why, you may be asking, am I not posting a good southern cornbread recipe where the batter is poured into a cast iron skillet and baked to a perfectly crusty disc? The kind of cornbread that practically thirsts to be doused in black eyed peas? Cornbread that is to gravy as Curly is to Moe?
Because I haven’t perfected it yet. Everyone makes their cornbread a bit different around here and since I have Mississippi ‘family’ that influences me as well, I need to cover all the bases and possibilities. This requires more testing to come up with the final version and it will be, I assure you, coming soon. It will even be baked to the perfect state of crustiness in my cast iron skillet.
That said, I am, as you know, from the North. We Minnesota folk like our cornbread tall, fluffy, and sweet and I am not ashamed of it! That is how I grew up with it, and, if I may be so bold as to say, it is still my favorite way to eat it. *gasp* Its true. This is a safe place, friends. We accept fans of all kinds of cornbread here. No judgement.
Often called Yankee Cornbread, my version has flour in it, as well as cornmeal, to lighten the batter a bit. Most traditional southern cornbread recipes I have come across, either researched or those served to me by southern women, have little or no flour in them and much less baking powder, if any at all. The Northern version gets flack for being more cake like, while its counterpart is often criticized for lack of flavor.
Never one to discriminate against food (I am an equal opportunity eater), I like them both. In turn, I like to eat them in different applications. Today’s recipe is fantastic served with breakfast or brunch, spread with butter and jam. Generally though, my kids and I like to eat it plain. The texture and flavor is enough to warrant only a glass of milk on the side. It is great baked into muffins as well and is a nice balance between crumbly enough to still be cornbread but firm enough to eat out of hand. Since cornbread is just so darn easy to mix up, this is SO much tastier-and better for you-than reaching for a box of processed mix. Occasionally, those come in handy, but for straight up cornbread, there is no substitute.
So below is my staple, straight-up, no messing around, no frills recipe for sweet cornbread. Use it well and enjoy. No matter which side of the Mason-Dixon Line you call home.
Sweet Northern Cornbread
Equal parts flour and cornmeal have always been my standard for cornbread. My mom made it that way, so I make it that way. I add a bit more baking powder to mine because I like it extra fluffy. The white sugar forms just a bit of a sweet crust on the top that I can’t resist. Makes great muffins too!!
1 c flour
1 c cornmeal
2/3 c sugar
pinch of salt
3 1/2 tsp baking powder
1 c milk
1/3 c grape seed, canola oil, or even melted butter
Preheat oven to 375.
Combine all dry ingredients in a medium bowl with a whisk. In a large measuring cup, mix the egg, milk, and oil together with a fork. Slowly combine the wet and dry ingredients with the whisk, careful not to over mix! Pour into a greased, 9X9 glass or metal baking dish and bake for 25-30 minutes, or until puffed, golden, and a toothpick comes out clean. Cool in pan until just barely warm. Cut into squares and enjoy!
Brittany wrote this on 4 October 2014
You will probably never find me with a pumpkin spiced latte as the sweetness level is a bit much for me, but other than that, I happily submit to all the pumpkin craziness that ensues from Labor Day to the end of the year. And beyond, as I make pumpkin muffins and quick breads year round. These Pumpkin Pie Muffins are my go-to, make ALL the time, never fail, can’t-get-enough-of-them-type of recipe. So much so that I only ever so briefly stray from my loyalty to them.
Until now. (Cue dramatic music)
I saw a version of the following recipe on the food network website. I did my usual changes and tweaked things to make it a bit more streamlined, shave off a few steps, and make it ever so more healthy. More healthy means I can eat more of them, yes? But the point here is that I made these up and thought I may have just found my new favorite pumpkin muffin. Then I made another batch and was sure I had found it. The tang and chewiness of the cranberries make these extra special and just so darn irresistible. They have been inducted into the Brittany’s Pantry hall of fame, which may sound prestigious, but actually just means they are a recipe that I make on a regular basis. High praise for my family. And since these adorable muffins are a kind of dressed-up, boss is coming to dinner, pumpkin muffin, they make a great quick bread to give as a gift this season.
Preheat oven to 350. In a large bowl, whisk together:
1/3 c canola or grape seed oil
zest of one orange
2/3 c sugar
1/2 c pumpkin puree
1/3 c unsweetened applesauce
1/2 c milk
Combine ingredients until smooth. Add:
1 c all-purpose flour
1 c white whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
pinch of salt
2 tsp baking powder
Gently fold in the dry ingredients. When nearly combined, add:
2/3 c dried cranberries
Continue to gently fold batter together until JUST COMBINED! Do not over mix. Portion the batter evenly amongst 12 sprayed or paper lined muffin cups. Sprinkle each muffin cup with just a pinch of granulated sugar, raw sugar, or casters sugar, if desired. Bake for 18-22 minutes, or until a toothpick comes out with a moist crumb or two. Let set for a few minutes then remove to a cooling rack. Enjoy!
Brittany wrote this on 28 September 2014
There are some things in this world that you just need to know how to make. Bread, poached eggs, really good chocolate chip cookies, and if I may be so bold as to add to the list-artichoke dip. Its classic. Its simple. Its familiar to all. It also happens to be cheesy and creamy and wonderful; all good things when it comes to food.
This version is nothing special and it has no fancy frills. It is just straight up, good ‘ole artichoke dip. It comes together in a matter of minutes and can be doubled very easily. Such an easy appetizer or snack is a must-have recipe for game season, holiday party season, or just a saturday. If you still aren’t convinced, I will leave you with this short, true, artichoke dip story: This dip is so good, I once ate it off an oven door. My pot holders slipped when I took it out of the oven and it flipped upside down on the open oven door. It didn’t break the glass dish, but the smell of scorched dip fill the house pretty quick. I kind of stared at it for awhile with my guests looking over my shoulder, and we unanimously decided to risk it. I grabbed a big spatula from the counter and scraped the whole gloppy, cheesy, bubbly mass back into the dish. Totally. Worth it.
Simple Artichoke Dip
This recipe makes a small batch of dip. Its perfect for 4 or 5 people. Any more than that and you will want to double it. If you like things with a kick, add a few dashes of hot sauce to this when you mix it up!
1 can of artichoke hearts, drained and roughly chopped
1/3 c mayo
1/3 c sour cream (I use light)
1/4 c grated or shredded parmesan cheese + 1 T
1 c shredded mozzarella
1 clove finely minced garlic
black pepper to taste
Preheat oven to 375 degrees.
Combine all ingredients (minus extra T of parmesan) in a small bowl and spread into a small sprayed glass dish. An 8X8 or 9X9 would be fine, or even a deep glass pie plate like the one pictured above it good. Spread evenly, sprinkle with reserved tablespoon of parmesan, and bake for 20 minutes, or until evenly browned and bubbly. Serve with crackers, chips, toasty bread or these awesome garlic toasts!
Brittany wrote this on 16 September 2014
About a year ago, when I still lived in central Illinois, I was given this recipe from a friend and fellow Mommy. She was on a mission to get more fit and make some long lasting, healthy changes in her life. One of her discoveries was this recipe that she got off Pinterest. As a rockstar mom of boys, she was looking for a quick, homemade snack that she could make ahead and share with the whole family and this fit the bill. (Personally, I think she just needed a quick bite of something that would keep her on the move. Why are boys so exhausting?) She was so surprised at how delicious they were, she made sure to share it with everyone she knew! I recently started experimenting with all variations of no bake, granola-type, snack bite kind of recipes and thought I would start with this one.
Score! I am a huge peanut butter and chocolate fan so this was one of the flavors that was top on my list. Man, are they good! I have several family members and friends that are gluten-free due to celiacs disease or other health issues so I am psyched to be able to pass this on to them! My Mom used to make something similar to this when I was a kid so I can’t help but feel like these are kind of a retro snack making a comeback as a food fad. There are so many recipes similar to this that are floating around the internet, I am glad to have narrowed them down to just one! I am still working on another version; different flavors so that we all get some variety, but I’ll leave that for another day. For now, know that these awesome little bombs of heart healthy flax and oats are a powerhouse of good things for your bod!
My initial taste testers of this recipe, who coincidentally eat GF and include at least one health professional, all gave a full stamp of approval. They liked that you can really taste the ingredients, which in my opinion, makes them that much more scrumptious. My kids went crazy for them and have requested they be tucked in their lunches, sent for snack, or both! My husband is a runner and even though he has had them as a boost before and after his runs, the rest of the time I need to physically separate him from the container. While they are healthy and full of good things, too many would really up your calorie intake. So don’t eat them like popcorn!
Ultimately, they are just a smart, easy, kid and adult friendly food that is a good idea. They are a faster, more simple recipe than making a full batch of granola bars and easy enough for your kids to make by themselves! They last for quite awhile stored properly in the fridge and can be frozen too. Very convenient if you are little, grown, single, married, new parents, old parents…or a rockstar mom of boys.
**This recipe is fourth in the healthy eating series I am featuring over on the J Rose Fitness Facebook page! It is a great resource for healthy living tips, ideas, motivation, and the occasional challenge! Check it out and ‘like’ it to get your daily dose of information and humor. I guarantee it will make your day! Jessica, the brain behind the page is ready to answer questions, give support, and keep you going! I am loving being a contributor and you can see all my submitted recipes on her site. I don’t receive any compensation for contributing-I just really love her page! Check it out!
Gluten-Free Honey Oat Protein Bites
Recipe via Danielle (friend of BP) via Pinterest
These can be altered a bit depending on your tastes. I have specified substitutions where applicable.
1 c peanut butter or almond butter
1 c ground flax seeds
2 c rolled oats, gluten free if desired
1/2 c mini chocolate chips or 1 c raisins or dried cranberries
2/3 c honey, preferably raw
Combine all ingredients in a bowl with a wooden spoon. Cover and chill until the mixture firms up. Scoop by level tablespoonfuls and roll between the palms of your hands until they are smooth and round. Chill. Enjoy! Can be stored in an airtight container in the fridge for…I don’t know! We always eat them too fast! I like to freeze them in bags of six to pull out later and make them last longer.
Brittany wrote this on 13 September 2014
A few days ago I posted a quick, weeknight worthy recipe for a simple Pasta Puttanesca. It is essentially foolproof, is made with all things from your pantry, and if you make it with whole wheat pasta, is actually quite healthy. Like the main dish, the garlic toast that accompanied it was easy and fuss free. My secret?
An earth shattering revelation, I know. You see, my freezer and I have a special, mutually beneficial relationship. I keep it organized (usually) and clean, and in turn, it provides me with quick meals and the occasional pint of Ben & Jerry’s Chocolate Fudge Brownie. When I am pressed for time or simply lack the energy and drive to make dinner, pulling something out of the freezer that requires little or no action is the best feeling in the world. Am I right? It is like winning the lottery. Its 5:30 pm on a Tuesday and you are digging through bags of frozen edamame and blocks of ground beef when suddenly you find a quart container of Chicken & Barley Soup, ready to be microwaved. I can’t be the only person out there who would hold it up in victory and shout Eureka!! And it is equally gratifying if you are pulling out dinner for one or two people at eight o’clock at night after a long day of work, or if you are a stay at home mom without the time to whip something up between laundry, grocery shopping, homework checks, piano lessons, PTO meetings, and ballet rehearsal. It is for these exact moments in life that I keep certain items in my freezer.
In this case, it is pre-sliced french bread. Every once in awhile, I rifle through the day old section of baked goods in the bakery of my local supermarket. When I find the big loaves of thinly sliced french bread for 1.99, I buy two! I bring them home and toss them right in the freezer. They aren’t perfectly wrapped to store long term, but it is enough to let them slowly dry out over the next few weeks. Then, when I need a quick dinner, I have stale, frozen bread that I can use to make french toast, panini, bread crumbs, bread pudding, croutons, and in this case, garlic toast. The smaller, chewier baguettes are better for crostini or bruschetta and can be a bit tough for just toast. So for this, you want the softer, country type loaves that aren’t so crusty on the outside. Perfect to slather with garlic butter.
thinly sliced french bread, preferably slightly stale
1/2 stick (4 T) of soft, salted butter
1 large garlic clove, minced finely
Preheat the oven to 350. Combine the butter and garlic in a small bowl and set aside. Arrange your bread in a single layer on a dry sheet pan and oh so very thinly spread with garlic butter. You want this toast to get crunchy and crispy, so be sure to spread the butter to the very edges and use it sparingly. Just a VERY thin layer. Be sure the bread is butter side up on the pan and toast in the oven for 10 minutes. Check the toast. If it is firm and overall golden brown, then it is done. If not, rotate the pan 180 degrees and let it go for a few more minutes. Watch it closely! Toast can go from nothing to burnt in a short amount of time. Essentially, toast until your preference and enjoy! This is fantastic served with chili too! Leftover garlic butter can be stored in an airtight container in the fridge to be used for more garlic toast but is also good spread on the outside of panini, stirred into mashed potatoes, rubbed on chicken before roasting, or anything else you can think of!
Brittany wrote this on 27 August 2014
I love anything citrus even more than I love green tea so this recipe was a natural fit for me. I was experimenting with juices and cold tea and when I was digging through my computer, I came across this recipe and realized I had nearly replicated it. Simple and straight forward, this is full of Vitamin C and all the good antioxidants that come with green tea.
This is such a light, refreshing drink that I can’t help but want to make it continuously! But be forewarned: Inferior juices make for a rather icky drink. Use a good, quality orange juice (pulp free would be best) or better yet, squeeze it yourself. Fresh lemon juice too. You can REALLY taste the difference if you cheat with this one.
If you are opposed to using refined white sugar, you can always steep the tea in plain water-minus the sugar-and sweeten the drink with raw honey while the tea concentrate is still warm. Either way, green tea + fresh juice = the tastiest drink around. Kids inhale it too so you may just want to start with a double batch. Heck! It would be great hot too!!
Next up? Green tea omelets. Or maybe green tea pancakes. Oh oh! I know!! Green tea roast pork!!
Green Tea Citrus Punch
Recipe kinda sorta adapted from Oxmoor House
This recipe is pretty cut and dry. Nothing too fancy. But OH so good on a summer day!
6 c water, divided
1 c sugar
16 green tea bags, regular or decaf
1 3/4 c OJ
1/4 c fresh lemon juice (Please don’t use the bottled stuff here!)
Orange slices for garnish if desired
Bring three of the cups of water and the one cups of sugar to a boil and stir, dissolving the sugar. You are basically starting a simple syrup here. Remove from the heat and add the tea bags to steep. Leave five minutes. Pull out the tea bags but DO NOT SQUEEZE THEM! This results in a cloudy, off color tea! Just let them drain a bit and discard them. Cool the sweetened tea syrup. Add the juices and remaining three cups of water. Stir to combine, chill, and serve over ice with orange slices if desired.
Brittany wrote this on 16 August 2014
With the exception of that strange, green instant pudding from my childhood, my experience with pistachios was rather limited until I married my husband, Mike. My Aunt Mary used to make this awesome dessert called Watergate Cake and it was a lovely shade of pistachio green and it contained that same pudding. Recipe coming soon!! But thats not what today is about! Granola. Today is about granola.
So. My husband loves pistachios and has always preferred to buy the ones roasted, salted and cracked in the shell. He snacks on them regularly and he has passed that nutty love of lime green nuts onto our children. They eat them whenever they can get their hands on them and when I came across a recipe that made them the star player in granola, I couldn’t pass it up. I always add them to my favorite granola bar recipe for color and flavor, but this recipe takes the obsession one step further. One tasty, crunchy, healthy, and addictive step further. So good in fact, I passed some of this along to my neighbor when I was testing and tweaking this recipe, and even though I sent it with yogurt to eat as well, she skipped the dairy and just inhaled the granola by itself. Then she pestered me for more! Good indication of a winner, don’t you think?
In general, I prefer to save a buck or two and crack them myself. Or rather, I give them to Mike and he cracks them for me. (Some of those suckers are tough!) Pistachios are on the expensive side so when they are on sale, I buy what I can and enjoy them. I always plan to buy ahead and freeze them, but we eat them too fast! Like most nuts, pistachios are incredibly good for you and contain a wealth of nutrients. Just a handful can give you your daily allowance of more than a half dozen vitamins and minerals, in addition to healthy fats and antioxidants. I would love to mention all of the benefits of these fantastic nuts, but I think that we should really just stick to the most important factor: They are GREEN!!! You faithful readers know about my obsession with all things green, afore mentioned here and here. How do you pass up such a cheerful color? Pistachio green paint is so popular, the 60’s and 70’s had people painting their entire kitchens with it. Those people knew something groovy when they saw it, huh?
If you are not familiar with the taste of them, this granola is the perfect segue into discovering your love of happy, green, pistachios. Healthy, nutty, crunchy, and incredibly toasty, we love it sprinkled over yogurt or poured in a bowl with some milk and eaten like a cereal. Absolutely fantastic. And much less of a commitment than painting your cabinets green.
Mixed and ready to toast in the oven!
All done! Perfectly toasty and delicious!
*Todays recipe is the second part of a healthy eating series I am doing over on J Rose Fitness, a healthy living Facebook page! Jessica McKenzie is an online Beach body coach and you can check out her page here. Be sure to like her on Facebook to get regular healthy living tips and inspiration! Click on the links below to see the other recipes in the series.
Recipe adapted from Mountain Momma Cooks
I do double this recipe, but most of the time I like enjoying this small batch. I make this often, but it isn’t my regular go-to formula for granola so we treat it as something special.
1 1/2 c rolled oats
1/2 c shelled pistachio nuts, roughly chopped if desired
1/3 c sliced almonds
3 T grape seed or canola oil
3 T honey, preferably raw
1 tsp vanilla
small pinch of salt (if your nuts come salted, omit this ingredient)
Preheat the oven to 300 degrees. In a medium bowl, combine nuts and oats. In a large measuring cup, microwave the remaining ingredients until just warm enough to soften the honey and stir the mixture smooth. Pour over the oats and pistachios, mix thoroughly, and spread on a parchment lined sheet pan. Be sure the mixture is in a nice, thin, single layer so that the heat can circulate well and toast your granola evenly! Bake for 10 minutes, then gently stir the mixture well, spreading it evenly out on the sheet pan again. Toast for another 5 minutes, stir again, then toast for a final three minutes. Granola should be golden brown and don’t worry-it will crisp up as it cools. Remove and let cool completely. Store in an airtight container or freeze.
Brittany wrote this on 10 August 2014
Inevitably, when I leave for vacation, I seem to have a container of buttermilk left. You would think I get hip to this fact over time and take the necessary measures, using it up in waffles and pancakes the week before we go, but I never do.
Now, if this were ice cream, I would be all over it. I would gladly sacrifice my healthy lunch to finish off that lonely quart of mint and chip. The fact that ice cream would easily last until I returned in a week or so is irrelevant.
But buttermilk? You obviously can’t just drink it down to use it up. I always keep it in my fridge because I use it to bake with so much, but when I am packing 5 people for a trip (one of them who is still in diapers) time is of the essence. Yes, I could freeze it, and occasionally I do. Unfortunately, my freezer real-estate is limited and much sought after (the blueberries usually win) so that isn’t always an option. Especially now in our little rental house. My solution? This bread. Aptly named, Buttermilk Bread. You may have already deduced the main ingredient…
This earns a spot on this blog because it is just so darn versatile. I am all about multitasking so anything that serves more than one purpose is on my ‘I like you’ list. Believe it or not this isn’t a sweet bread, but it can certainly be served that way. Baked ahead and tucked in the freezer, this bread is great to pull out and slice up to put out for breakfast or brunch; slathered with butter and jam of course. The mild, neutral flavor also lends itself to savory applications. Added to the dinner table in lieu of dinner rolls, no butter needed, is a great way to change up your menu without a lot of effort. Think of it alongside soups, stews, main dish salads, and even Thanksgiving!
I’ll post the recipe below. You know…just in case you are going on a trip soon.
Adapted from Cooking Light
This quick bread comes together with minimal ingredients and even less steps, making this a great recipe to use when you are short on time!
Preheat your oven to 350. In a large mixing bowl, add:
2 c all purpose flour
1 tsp baking soda
pinch of salt
Whisk dry ingredients together to combine. In a large measuring cup, whisk together:
2 egg whites
1 1/2 c low fat buttermilk
2 T honey
1/4 c canola or grape seed oil, or melted butter
When wet ingredients are whisked until smooth, add to dry ingredients and stir and fold both together until just combined. No need to whisk or beat this. Pour batter into a sprayed, standard sized loaf pan (about 8X4 or 9X5) and bake for 45 minutes. It will be nicely browned on top and a toothpick or skewer should come out clean when inserted near the center. Cool slightly in the pan for 10 minutes or so until the bread has a chance to set a bit, then turn out onto a cooling rack. Cool completely!! Slightly warm is ok, but slice it too hot and it isn’t as good. Great bread to freeze ahead and just thaw on the counter before you serve it. Enjoy!
Brittany wrote this on 31 July 2014
So, remember when I posted this recipe for Green Green Salad? I am at it again, but this time its drinkable. I keep creating these verdant recipes and all I can think of is, “Awesome. It is sooooo greeeeeen.”
Side Note: I have been looking for a green couch for my family room, but don’t tell my husband. Sssssshhhhhhh.
I love the color green and every time I make this smoothie I do a little happy dance because it just looks so vibrant and energizing and positive. In general, food of this shade is on the healthy side so how can you think of anything else but the power of the nutrients coursing through your veins?! This is why Popeye got so revved up on spinach! Green just does something to us! It makes our arm muscles bulge and that look of heroic wisdom cross our faces. It is life!
Yes, in case you are wondering, there is spinach in this smoothie, but the color and health factor get a bit of a boost from some matcha powder. What the heck is that, you ask? Only the coolest stuff on the PLANET! Ok. The pyramids are cooler, but matcha powder is pretty neat. It is just a finely ground green tea that uses the whole green tea leaf and a little bit goes a long way. It is actually so potent that 1 tsp of powder mixed with a cup of hot water to dissolve it, is the equivalent of 10 cups of brewed green tea. Neat huh? You can find it in the health food sections of most grocery stores nowadays, and for sure in any health food/specialty store worth its salt. Heck! You can even find it at Vitamin World! Yes, it is a bit expensive, but it lasts for a long time. And it is the perfect boost in this smoothie. It kinda gives it that herbal taste without adding more fibrous veggies. Because, hey. I love broccoli as much as the next person, but I personally don’t like to drink it cold and raw. *shudder*
Regardless of wether or not you are gluten free, dairy free, nut free, vegan, or like me, proud to be at the top of the food chain and eating anything you can get your hands on, this drink has you covered. It won’t weigh you down and I swear it makes you feel healthier just looking at it. And you know why, right? Because its green.
*Todays recipe can be found on the JRose Fitness page on Facebook by the lovely Jessica McKenzie! I will regularly be contributing feature recipes that are good for da body and good for da soul so check it out here! Be sure to ‘like’ the page so you don’t miss anything. And bonus! You get a boost of healthy living and fitness inspiration as well! Click here to see her actual coaching site!
Green Tea Smoothie
This drink is full of good things. It may be tempting, but don’t skip the lemon juice. Not only is it incredibly beneficial (health wise) but it gives a brightness of flavor to this smoothie that brings it from OK to outrageous!
1 c coconut milk (I use light)
juice of 1/2 of a lemon
1/2 bag frozen, organic peaches (1 1/2 c or so)
2 extra large handfuls of baby spinach, preferably organic
1 T honey (optional)
1 tsp matcha powder
Blend all ingredients together in a blender until smooth, adding ice of desired. Serve immediately.
Brittany wrote this on 23 July 2014
We really love crunchy pita chips at our house. However, the five of us can easily finish off a whole bag in one sitting so generally, it just makes more sense for me to make them myself. Very easy and much cheaper to do. In addition, I can control the level of crunchiness and get them a toasty as we prefer them. My husband likes things VERY crunchy and just one head scratch away from burnt so I always leave a handful or two on the pan a bit longer for him. For those of you that prefer your food toasted, but not cooked to ashes, just a few minutes is all you need.
Above, these beauties are all set and ready to pop in the oven! Below? Toasted and perfect to dip in some hummus!
Quick & Easy Pita Chips
These do lose their crunch after a day or so. My advice is to make them fresh when you need them so you can finish them off while perfect and toasty! If you have access to different flavors of pita bread or even flavored oils, this would be a good application for that. These are pretty basic so please experiment with herbs and spices to customize your chips!
Pita Bread-homemade or store-bought (I usually buy it whole wheat and fresh from the bakery. Then I tuck them in the freezer for whenever I need them!)
Extra Virgin Olive Oil
Salt and Pepper
Preheat your oven to 375 degrees. Cut your pita bread like a pizza, into 8 or even 16 pieces, depending on what kind of dippers you like. Spread them out in a single layer on a dry sheet pan and spray or lightly drizzle evenly with olive oil. Sprinkle with salt and pepper and pop in the oven for 10 minutes. Check on the chips and continue to toast until desired crispiness. How long it will take will depend on your oven, your individual tastes, and the moisture content of your bread. Just keep and eye on them so they don’t burn. You can turn them over halfway through if you like, but it isn’t necessary. Cool slightly and enjoy!
Brittany wrote this on 15 July 2014
Whenever I talk to someone who has made hummus for the first time, they always mention how incredibly good it is. As yummy as store bought hummus is, there is nothing like the flavor of a batch you made yourself. Making it specially flavored is just that much better.
The following recipe is my standard, quick hummus that I make all the time, with simply some roasted red peppers added! Easy, huh? The smell is fantastic and it is incredibly hard to stop eating it. Smooth and creamy, this hummus is outrageous on a sandwich (recipe coming soon) but is also a handy recipe to have in the fridge. It makes it SO much easier to get your daily veggies in if you have this stuff to dip your celery, cucumbers, carrots, and whole grain pita chips in! Because, seriously! Isn’t that color gorgeous? I love the colors of food…
Speaking of recipes, I often like to share what I call my BONUS RECIPES on social media. Occasionally, I post a recipe exclusively to Brittany’s Pantry Twitter feed (brittanyspantry), Instagram (@brittanyspantry), Google+ , and the Facebook page. Why? Because I like to reward those who spend excessive time on their phone whilst in the grocery line! Today was one of those bonus days so be sure to follow BP and get every tasty recipe you can! Here is the link to my favorite Double Chocolate Recovery Drink! Enjoy!
Roasted Red Pepper Hummus
2 cans garbanzo beans (chickpeas) rinsed and drained
3 T tahini
2 cloves garlic, minced
2 T lemon juice
3/4 tsp cumin
1/3 c water
1/3 c extra virgin olive oil, plus more as needed
salt and pepper to taste
1/2 of a 1 lb jar of roasted red peppers, drained (about 2)
Pulse all ingredients in a food processor, adding more evoo or water to achieve desired consistency. Continue to puree until smooth. Store tightly sealed in the refrigerator.
Brittany wrote this on 12 July 2014
Not much in the way of frills. It just takes something really great (three kinds of summer melons) and takes it up a smidge to make it spectacular. And contrary to my usual rants, I am not exaggerating!
You know by now how much of a honey freak I am. I have always loved honey. Have I ever told you the story about aspirin and honey from when I was a kid? No? Well then… When we were kids and we would wake up in the night with a headache or fever or some kind of ailment, my Mom would give us aspirin. Remember the big, clear bottle of tiny, white pills with the little white cap? That is what we had.
Ah! The 80’s.
Anyway, because we were generally too small to swallow pills on our own, and because aspirin is enormously bitter, my mother would put a half (or whole, depending on our age) pill on a huge spoonful of honey. We would take the whole thing in one bite and no matter how shocking the taste of plain aspirin was, we could chew it up with a huge gob of raw honey in our mouths. Not a bad way to take your medicine, I must say. To this day, the smell and taste of aspirin makes me think of honey!
In this case, we are just using it to boost the already sweet flavor of the fruit. Super simple but with a big impact, this is a great-and healthy-dish to set out for brunch, lunch, or even bring to your next barbecue. Besides! Honey goes with everything! Even aspirin.
Above is just a big bowl of fruit that I cut up, layered in the bowl to make it pretty, and then covered with cellophane and tucked in the fridge.
Below is the drizzled final product. YUM!
Tri-Melon Salad W/Honey & Lime
Go ahead and cut the fruit and even put it in your serving bowl up to a day ahead. Don’t drizzle on the syrup until just before you serve. Bite sized chunks are great for eating, but go just a bit bigger than that so that they hold together in the bowl better.
Cantaloupe, Watermelon, and Honeydew-trimmed and cut into large chunks
1/2 c honey, preferably local and raw
1 T water
zest of 1 lime
juice of 1 lime, about 2 T
In a large serving bowl, layer the fruit in a bit at a time. You aren’t going to stir this so however it goes in the dish is how you want it. Clear vessels are beautiful but it ultimately doesn’t matter. Cover and chill until ready to serve. When ready to eat, microwave the water and honey for 30 seconds in a glass measuring cup, stirring and heating longer if necessary to make it easily pourable and warm. Add the lime juice and zest, stir, and drizzle over the fruit just before you serve it. Do not stir. Garnish with mint or lime wedges if desired. Note: The chunks on the bottom that sit in the syrup the longest are the pieces you are going to be fighting over!!
Brittany wrote this on 9 July 2014
A little over a week ago, I shared this post that was all about me. I wanted to give you a few details into the woman who actually writes this crazy blog! If you may recall, I mentioned that I don’t drink pop. While this is true, I would like to add an amendment to that. As a general practice, I don’t drink it. In general, I wasn’t allowed to drink pop when I was a kid and as I got older, I realized that it was just too sweet for me. When I became a synchronized swimmer, the insane amount of breath control you need sort of puts the kibosh on all things carbonated. (Besides being really bad for you, pop causes, among other things, shortness of breath. Not cool when you doing the equivalent of simultaneously sprinting and lifting weights above your head, and not breathing while doing it.) When I got to college, I coached synchronized swimming and tried to instill the same fear of soda products in my athletes that I had. As a general practice, I have just continued to never order it at restaurants (I drink water), buy it when I grocery shop (I prefer milk), or indulge in it when I am out on the town (nonfat iced Chai Latte, please!).
Ok. Now. THAT SAID, I have one stipulation. I am a big fan of serving special drinks or punch when I get together with friends, and occasionally, pop makes it into the mix. Fun beverages are almost always ridiculously easy and it makes any day-no matter how ordinary-seem kinda special. One of my most favorite things to serve to just about anyone are these June Bugs. So. Good. And there is ginger ale in there. So yes, when I drink June Bugs, I am drinking pop. And you know what?? I LIKE it!
This drink is made individually and is, again, super easy. You know what I love most about it? Its not sweet! The apricot nectar is not a sugary juice (it is actually a bit tart) and ginger ale is not nearly as sweet as a lemon lime pop. The fresh lemon is not essential, but it makes a big difference in the taste and I never leave it out. It kind of showcases the other flavors and makes it that much more refreshing. Bottom line? It is wonderful to sip on a hot day. Even if you are a non-pop drinking synchronized swimmer.
Two Years Ago: Maple Glazed Ribs
Three Years Ago: Plum Crunch
Fizzy Apricot Coolers W/Lemon
Apricot Nectar (in the little cans in the juice section of your super market)
Fresh Lemon Wedges
Fill a glass of desired size with ice. If it is a tall glass, add about 1/3 c of apricot nectar, several wedges of lemon, and fill glass with ginger ale. If it is a small glass, add a few T of nectar and adjust as necessary. Enjoy!