Tag Archives: whole living

Sesame Soba Noodles with Spinach and Baked Hoisin Tofu

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Welcome to another Food Matters Monday!  This week’s recipe was Sesame Noodles with Spinach and Salmon, chosen by Sara from Pidges Pantry.  Check out everyone’s variations on the dish here.  So far I’ve seen posts starting with this simple noodle dish and changing things up with crab, sea bass, kale, green beans, lamb, ahi, and fried tofu.  Wow!

Whatever variation you choose, this noodle dish is a perfect weeknight supper or quick lunch.  Add more spinach than noodles and you have a perfectly satisfying and very healthy dish.  The sweet soy-garlic-ginger sauce will be a hit with any diner at your table.

My version uses baked hoisin-glazed tofu and adds ginger and agave nectar.  I love the chewy texture of baked tofu and I wanted to make some for a friend of mine who is not eating meat this month to show her how satisfying baked tofu could be.  This was the perfect opportunity!  I promised to take photos to illustrate the process so here goes…!

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First, I press the tofu for a while to get some of the liquid out.  This is an especially important step when you are frying tofu but I do it for baked tofu anyway to speed up the baking time.  To press tofu, wrap the tofu in a clean towel (I use flour sack towels but any clean towel or paper towel will do) and place a small plate on top for 1/2 hour or longer to press.  Make sure the plate isn’t too heavy or else it can smush and crack the tofu.

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Once the tofu is pressed, unwrap and slice into 1/2 inch thick slices.  Place on an oiled baking sheet and brush with a marinade or hoisin sauce.

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Bake at 300 degrees for 1/2 hour.  The result is toothy and satisfying:  smooth on the inside and crispy on the outside with a dense texture.  It is my favorite way to eat tofu!

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The noodle dish is so simple.  Just cook the noodles while quickly sauteing the garlic, ginger, and spinach in a wok.  Add the noodles, toss in soy sauce and agave, top with the tofu and you have a meal to the table in 1/2 hour.

As I always like to remind you, feel free to change things up if you would like!  This dish would also taste good with cabbage, green beans, zucchini, snap peas, or snow peas.  I added a few cubes of sweet potato to one of my plates of noodles.  Enjoy!

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Sesame Soba Noodles with Spinach and Baked Hoisin Tofu

Makes 4 servings; Time: 30 minutes

  • 1 tablespoons grapeseed or olive oil
  • 8 ounces firm block tofu
  • 3 tablespoons store-bought Hoisin sauce
  • 1 tablespoon minced garlic
  • 1 tsp minced fresh ginger
  • 3 tablespoons sesame seeds
  • 1 and ½ pounds spinach, trimmed and rinsed
  • 1 tablespoon soy sauce
  • 1 teaspoon agave nectar (or sugar)
  • ½ teaspoon sesame oil
  • 8 ounces buckwheat (soba) noodles
  1. Drain the tofu and wrap it in a clean towel.  Place a small plate on it and let sit for a half hour to extract some of the liquid.
  2. Heat oven to 300 degrees.  Lightly oil a baking pan.
  3. Slice the tofu into 1/2 inch slices. and place on baking pan.  Brush with hoisin sauce on both sides and bake for 30 minutes.
  4. Bring a large pot of water to a boil and salt it.
  5. Heat 1 tablespoon of oil in the skillet on medium. Add the garlic, ginger, and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds. Add the spinach and cook, stirring, for another minute or 2. Add the soy sauce, agave, sesame oil, and a splash of water and cook until the spinach is wilted, another 2 to 3 minutes. Remove from the heat.
  6. Cook the noodles in the boiling water until they’re tender but not mushy (start tasting after 5 minutes), then drain, reserving some of the cooking water. Turn the heat under the spinach mixture to medium and add the noodles. Toss, adding enough reserved liquid to keep things moist. Taste and adjust the seasoning if necessary. Serve immediately or at room temperature with tofu laid on top and some sesame seeds sprinkled on top.
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Sweet and Sticky Green Bean Stir Fry With Everidae Sauce

Sweet and Sticky Green Bean Stir Fry

I work from home.  For those of you who work from home you might understand that this means I work from home A LOT.  At all hours.  And it can be taxing.  (If you work from home and don’t work A LOT I want to know your secret!)  But…there are also some perks.  For instance, I get to eat a homecooked lunch every single day.  And what could be better than that?  Most of the time my lunches are super-quick veggie and grain concoctions, eaten in front of the computer while I sift through emails.  But sometimes, I like to treat myself and step outside of my zucchini-onion-soy-fish sauce routine.  This dish is super-quick.  It’s just a simple veggie dish.  But it feels special, like I’m at a nice asian restaurant for lunch.  This dish deserves my attention.  It deserves for the computer to be silenced, deserves a linen napkin, and deserves to be enjoyed slowly with chopsticks.  I prefer this served with a cup of miso soup but it certainly doesn’t need anything on the side.  I also like to serve my green bean stir fry on top of my special grain blend.

My rice blen

To make my grain blend, put 1 cup brown rice in a dutch oven and cover with water by 1 inch.  Cover and bring to a boil then turn heat to low and let simmer for 25 minutes.  Add 1/2 cup farro, 1/2 cup millet, 1/2 cup black and/or white quinoa, and 1/4 cup radish seeds (you can use any of these, some of these, or just make the brown rice plain–whatever works for you!).  Add more water if needed so the water level is about 1/2 inch above the grains after adding all grains.  Cook another 15-20 minutes covered on low heat.  Turn off and let sit for 10 minutes before fluffing.  The radish seeds are my favorite part.  they pop in your mouth and are so fun to eat!  This makes quite a bit of grain blend so once it is completely cooled I spoon the leftovers into quart-sized freezer bags, flatten, and freeze for future lunches or dinners.  Makes things so much easier when I’m wondering what to make for a meal and don’t want to spend 45 minutes cooking rice!

I decided to add carrots to my stir fry today.  Other days I do mushrooms.  Other days just green beans and onions (always onions–love onions!).  My little dog loves eating carrots for a snack so she loves it when I make this dish because she nibbles on the raw carrot ends.  Today I shaved the carrots.  Other times I julienne or simply slice thinly into rounds or on the bias.  I think you are getting my drift.  Whatever floats your boat with these stir fries!

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One thing I always do is shock the green beans.  You want them to stay pretty and bright green in the stir fry.  The best way to do this is to plunge them in cold water after blanching them.  These are my green beans after shocking:

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One more thing.  I’ve been using a sauce lately called Everidae Sauce.  You don’t need it for this recipe–this recipe is great with just some soy sauce, honey, and crushed red pepper.  But if you want to try something really tasty, you can get it on Amazon if you aren’t local to Grand Rapids.  It’s produced by Grand Rapids own Dominic Sorenson at an incubator kitchen called Uptown Kitchen.  This sauce makes so many things tastier!  Just a tablespoon or two added to my plain ol’ veggie and rice routine really takes the dish somewhere.  I love habanero and love spicy but even if you don’t, there is a mild version of the sauce to flavor a dish without adding too much heat.  From the Scoville Farms Everidae Sauce Website:  “Dominic created the sauce to fill the need for a more versatile Habanero sauce, less spicy than traditional sauces with a flavor that wouldn’t overwhelm the subtle flavors of his favorite dishes. Dominic puts his extensive food industry experience to work when personally making each batch. Working in small batches, he prepares each ingredient by hand, cooks, cans and labels each jar of sauce before hand delivering to local specialty stores and markets.  Each of the three versions of Everidae Sauce (Mild, Medium, Hot) are made with fresh Carrots, Sweet Onions, All Natural Garlic, Whole Orange Habaneros, Cider Vinegar, White Sugar, Salt and Natural Fruit Pectin.”  Yum!

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Okay, without further ado, the recipe!

Sweet and Sticky Soy-Garlic-Honey Stir Fry With Everidae Sauce

  • Salt
  • 1 pound green beans
  • 2 tablespoons olive oil
  • 1/2 cup thinly sliced red onion
  • 2 carrots, shaved into ribbons
  • 3 garlic cloves
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons Scoville Farms Everidae Sauce (optional)
  1. Bring a large pot of water to a boil and salt it.  Add the green beans and cook about 2 minutes.  Don’t overcook or they will become soft and won’t maintain their vibrant color.  Submerge the green beans in a bowl of ice water to stop them from continuing to cook.
  2. Put olive oil in a large, heavy skillet or wok.  Cook the onions over medium heat for about 2 minutes.  Add the garlic and cook for another minute.
  3. Toss the green beans and carrot ribbons into the pan and turn it up to high.  Let brown, stirring often, for 2 minutes.
  4. Add the soy sauce, honey, and Scoville Everidae sauce and toss to combine with the vegetables.  Cook for another minute until the sauce thickens and gets a little sticky.
  5. Serve on brown rice or a blend of grains.

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“Hippie Rice” With Beet Greens, Currants, and Seeds

Hippie Rice:  With Beet Greens, Currants, Sunflower Seeds, and Orange Zest

Welcome to my first post of 2013!  It’s been a busy, busy (yet wonderful) few weeks but as much as I hate to admit it I’m kind of happy to be getting back into my old routines.  I am even somewhat relieved that the holidays have passed and I can look forward to catching up on my “honey do list” including actually organizing my office closet, sewing the linen pillow covers that have been cut and ready for the machine for months, organizing the photo folders on my computer, and other riveting grown-up extra-curriculars (when I feel as good now when my house is clean as I did when I was a kid and I got an elephant ear at the fair, I wonder if I grew up and somehow found myself in some twisted opposite-world).

This post is also the first Food Matters Project post for 2013.  This week, Gracie chose the recipe, “Hippie Rice,” and how fitting it is considering all of the “diets” I’m sure we are thinking about or actually following through on.  It is a good reminder from Bittman that “we are what we eat” and that feeling better (emotionally and physically) and looking better starts with eating better.

My goal this year is to eat mindfully.  I do a good job of eating well:  eating whole foods and following a mostly plant based diet.  But I have my hangups with some junk foods and tend to overeat, especially when I am not being mindful about my eating.  I can’t tell you how many times I’ve opened a bag of pistachios or popcorn in the car and when I got home realized that half the bag was gone and my car was a mess (followed soon thereafter by a declaration that “there will be no more popcorn/pistachios/other messy snacky foods eaten in this car from this point to as long as we both shall live and into eternity!”).  I can get carried away when I’m distracted.  So my goal is to eat mindfully, to take my time, to try (I said try, okay?) not to eat in front of my computer, to savor each bite and taste the flavors, to eat more deliberately.

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Let’s start with this dish.  I used Bittman’s recipe as the starting off point (see Gracie’s blog for the full recipe) but diverged quite a bit based on what I had on hand and what I was in the mood for.  My version has interesting flavors, textures, and colors…a perfect dish to enjoy mindfully.  Beet greens add color and powerful health benefits.  Currants add a hint of sweetness flavor without overpowering.  Sunflower and pepitas (raw pumpkin seeds) add crunch and depth.  A little bit of heat comes in from the crushed red pepper.  And orange zest adds a bright pop to finish it off.

This recipe can be modified in any-which-way-you-choose.  So don’t get hung up on the exacts.  I used my standard grain blend, a mix of brown rice, quinoa, farro, and radish seed, which I had cooked ahead of time and frozen, making this recipe very quick and easy!

My rice blen

Next, I lightly steamed shredded beet greens.  The next time you buy a bunch of beets with the greens still attached, don’t throw them away!  They cook up much like swiss chard but I like the flavor even better.  Beet greens are also an excellent source of vitamin K and vitamin A, making this a vision-boosting, cancer-fighting superfood.

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Next I sauteed some onion in a little olive oil, adding the seeds to toast for the last five minutes.  I squeezed the juice of an orange into the pan and added about 1 tsp of zest.

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Then I tossed all of the other ingredients into the pan (grain blend, beet greens, currants, red pepper flakes, salt), sprinkled it with a little patchoulie (just kidding), and voila, a bowl of righteous grains and veggies was born.

“Hippie Rice” with Beet Greens, Currants, Sunflower and Pumpkin Seeds, and Orange Zest; makes 4 servings; takes 45 minutes (with pre-cooked grains will take 20 minutes)

  • 1 bunch beet greens, shredded
  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 1/3 cup sunflower and/or raw pumpkin seeds (or a blend)
  • 2 cups grain blend (anything you want but I make brown rice, farro, quinoa, and radish seeds in a pot ahead of time and freeze in quart-sized plastic bags)
  • Salt
  • 1/3 cup currants
  • 1/2 tsp red chile flakes
  • 1 tsp orange zest
  • juice of 1 small orange
  1. Put beet greens in a saucepan with 1/2 inch of water on the bottom.  Bring to a boil then simmer, steaming lightly for about 5 minutes.
  2. Put the onion in a heavy skillet and saute until lightly browned.  Add sunflower and pumpkin seeds and saute until they are lightly toasted.
  3. Add beet greens, grain blend, currants, red chile flakes, orange zest and orange juice to the pan and stir to heat through.  Enjoy!

Vegan Baked Oatmeal with Apricots, Walnuts, and Blueberries

I hope this day after Christmas finds everyone well.  For me, this cold and peaceful winter morning involved staying in bed late, drinking tea, and best of all, enjoying baked oatmeal.

Baked Oatmeal with Walnuts, Apricots, and Blueberries

I am a bona fide oatmeal lover.  I never ever thought I would be such a goody-two-shoes that I would eat oatmeal every morning.  But somehow this routine has a solid foothold now.  I have rolled oats, steel-cut oats, quick-cooking steel-cut oats, quick oats and oat bran on hand at all times.  When I travel for work, I have BetterOats packets on hand for snacking and mornings in the hotel.  So when I came across baked oatmeal after hearing people rave about it, I had to try it.  I had noticed a recipe in Heidi Swanson’s Super Natural Everyday and went at it.

We have been trying our hand at baked oatmeal recipes over the last week and I can’t get enough of it.  Next week I’m throwing a brunch for my lovely former roommate and her out-of-town guests the day after her wedding.  Being that some guests are vegan, I tried my hand at making a vegan version of baked oatmeal, launching off from Heidi Swanson’s baked oatmeal recipe from Super Natural Every Day.  Her version includes eggs, butter, and milk (and her version is delicious, I can attest) but with a few tweaks, everyone can enjoy the miracle of baked oatmeal.  I replace the milk with non-dairy almond milk (you can use soy if you prefer but I prefer the lighter taste of almond milk), the butter is replaced with oil, and the egg is replaced with a half of a mashed banana.  If you like oatmeal you will love this version, which is like a mildly sweet dessert for breakfast.  Without the guilt.  And having tried a dairy version and my vegan version, I can honestly say I liked the vegan version even better.

Baked Oatmeal in Dish

Vegan Baked Oatmeal with Apricots and Blueberries; adapted from Heidi Swanson’s Super Natural Everyday

Serves 6 for Breakfast

  • 2 cups of rolled oats (use ‘old fashioned’ oats, not ‘quick’ oats)
  • 1/2 cup walnut pieces, toasted and chopped
  • 1/3 cup natural cane sugar or maple syrup, plus more for serving
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • Scant 1/2 tsp fine-grain sea salt
  • 2 cups almond milk, soy milk, or other non-dairy milk
  • 1/2 banana, mashed
  • 2 Tbsp canola or coconut oil (melted if hard)
  • 2 tsp pure vanilla extract
  • 2 ripe bananas, cut into 1/2 inch pieces
  • 1 1/2 cups blueberries (frozen or fresh)
  • 1/2 cup dried apricots, cut into thin strips
  • Raspberries, to serve (optional)
  1. Preheat the oven to 375° with a rack in the top third of the oven.  Oil the inside of an 8 inch square baking dish.
  2. In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the maple syrup, if using, the non-dairy milk, 1/2 mashed banana, the oil, and the vanilla.
  4. Arrange the banana slices in a single layer in the bottom of the prepared baking dish.  Sprinkle two-thirds of the berries over the top.  Cover the fruit with the oat mixture.  Slowly drizzle the non-dairy milk mixture over the oats.  Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats.  Scatter the remaining berries and remaining walnuts across the top.
  5. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set.  Remove from the oven and let cool for a few minutes.   Cut into squares and serve in bowls.  Drizzle with maple syrup and pool some almond or soy milk on the bottom.  Serve with a few raspberries if you have ’em.

Shredded Sauteed Cabbage With Tomato and Ginger

Shredded Sauteed Cabbage with Ginger and Tomato

At the risk of being totally unoriginal, I am going to share a Martha Stewart recipe because it is my absolutely favorite way to eat cabbage.  I think I ate this for three days straight a couple of weeks ago and I could have kept on going but alas, the head of cabbage had to meet it’s end.

This was one of my go-to detox dishes and a surefire way to convince anyone to enjoy cabbage.  I served mine over my grain blend (with short-grained brown rice, farro, quinoa, and radish seeds).  Note that Martha’s recipe lists ginger as optional.  It is a must, in my opinion!

Keep this recipe in your back pocket for when you ‘get back on track’ in January.  Light and healthy, yet warming.  Great as a main dish or side–I’m planning on serving these with some perogies on the day after Christmas.  Mmmmm.

Shredded Sauteed Cabbage; from Martha Stewart

  • 4 1/2 teaspoons vegetable oil
  •  1 medium onion, sliced
  •  1 tomato, chopped
  •  1 inch of fresh ginger, peeled and minced (optional)
  •  1/4 teaspoon crushed red-pepper flakes
  •  1 small head of green cabbage, cored and thinly sliced (about 10 cups)
  •  1 1/2 teaspoons coarse salt, plus more for serving
  1.  Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
  2. Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don’t want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

Roasted Sweet Potato Puree With Coconut Milk

Have you guys heard of Bryant Terry?  If you haven’t, I’m thrilled to introduce you.  Although his Vegan Soul Kitchen cookbook is vegan (obviously), this wonderful chef belongs in any kitchen.  He offers “Fresh, Healthy, and Creative African-American Cuisine” in this particular book along with a soundtrack for each recipe–how cool is that?  I love this book because not only are the recipes solid, his family stories are great and you get a big dose of culture as you cook.

The first recipe I tried was this Sweet Potato Puree With Coconut Milk. I am pretty daring so I decided to take a gamble the first time trying it and made a double batch for a huge potluck party.  I felt a little sheepish bringing in a big bowl of what looked like mashed sweet potatoes but that feeling soon disappeared when I had people seeking me out for the recipe.  In two months time this recipe has entered the “well loved” recipe pile and has made it to a few events.  This week, it will find itself onto another holiday table for Christmas–methinks it will become a tradition.

Somewhere in the process of this recipe, something magical happens.  It may be the extra step of roasting the sweet potatoes, or the agave sweetener (which I love), or the creaminess from one of my pantry favorites, coconut milk.  But I don’t want to know what does it–this dish is perfectly delicious.  So close your eyes and enjoy!

Sweet Potato Puree With Coconut Milk

Roasted Sweet Potato Puree with Coconut Milk; adapted from Bryant Terry’s Vegan Soul Kitchen

  • 4 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons agave nectar
  • 4 tablespoons coconut oil
  • 1/2 teaspoon coarse sea salt
  • 1 can coconut milk, warmed (use the full fat version for best results)
  • A few tablespoons of chopped pecans to serve (optional)
  1. Preheat oven to 400°F.
  2. In a large bowl, combine the sweet potatoes, agave nectar, coconut oil, and sea salt.  Toss well.
  3. Transfer the sweet potatoes to a parchment-lined baking dish or roasting pan and roast for 40 minutes, stirring every 10 minutes.
  4. Remove from oven.
  5. In a food processor fitted with a metal blade, combine the sweet potatoes with warmed coconut milk.  Puree, adding a little hot water if needed (my sweet potatoes were dry and needed a little bit more liquid) and transfer to a serving dish.  Top with some pecans if using.

One Change: Walnut Cinnamon Biscotti

Walnut Cinnamon Biscotti

I just listened to a wonderful TEDx talk by Sarah Britton, the author of one of my very favorite food blogs, My New Roots.  The TEDx talk was called “One Change” and in it, Sarah talks us through the idea that one small change in the kitchen can have life changing consequences.  Food, she argues, is life sustaining and life changing.  What you reach for in the grocery store is an important choice with long term consequences.  ‘More than fuel, food can be a powerful medicine.’  Sarah reminds us that whole foods make us feel better and they simply taste better.  At the end of the talk, Sarah shows the audience how, in a matter of minutes and with the most basic of kitchen tools, you can make your own nut milk at home.  Not only is it cost-effective, it tastes better and it empowers you, both in the kitchen and in your life.

I must have nodded my head 98 times while I was listening to that talk.  I couldn’t agree more.  It is so fulfilling and empowering to me to make my own foods from scratch.  I get so much joy from experimenting in the kitchen and my successes are shared with friends and family as I make the rounds calling and urging them to please try this at home.

Coincidentally, I was listening to Sarah’s talk while making this week’s Food Matter’s Project recipe (chosen by the ever-adventurous and darling Margarita at Let’s Cook and Be Friends).  Coincidentally, it was my very first time making biscotti.  And perhaps not coincidentally, I plan to continue making my own biscotti for years to come.  One change.

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Biscotti rarely calls to me at a bakery.  Next to all of the more gooey, more creamy, more sweet sweets, biscotti fails to convince.  Maybe it was smelling the biscotti baking in my own kitchen, maybe it was discovering just how easy it is to make, or maybe it was simply the fact that I made it myself (!) that I find myself hooked.  Biscotti instantly found its way onto my list of food gifts to make for friends and family at the holidays.  Biscotti instantly found its way into my heart and into my Sunday morning coffee routine.

This recipe is great because there isn’t too much sugar (next time I will experiment with using agave or sucanat and see how that goes) but it still ends up being satisfying.  For my holiday gifting, I plan to dip some biscotti in dark chocolate to make it more enticing but for me, this simple version is the perfect starting point and perfect in itself.  Sitting in my window seat with my cup of pour-over coffee, I’m in a happy place.

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Please share with me any of your own cooking revelations.  Is there anything you always used to buy but now only make at home?  In the meantime, please try this at home!

To read about what other great biscotti ideas the Food Matter’s Project bloggers came up with, head here.  To get a quick visual scan of everyone’s creations, head on over to our Pinterest site.

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Walnut Biscotti; from Mark Bittman’s Food Matters Cookbook

Makes 2 to 3 dozen; Time:  1 and 1/4 hours, mostly unattended

Even without eggs and butter, these biscotti aren’t too dry, and they maintain their pleasant texture for days.  Serve with coffee or tea.

  • 1 and 1/3 cups walnut halves
  • 1 cup all-purpose flour, plus more for dusting
  • 1 and 1/4 cups whole wheat flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/4 cup honey
  • Vegetable oil for greasing pan
  1. Heat the oven to 350°F.  Put half the walnuts in a food processor and pulse until finely ground.  Transfer to a large bowl and add the remaining walnuts along with the flours, sugar, baking powder, baking soda, cinnamon, and salt; mix well.  Add the honey and 3/4 cup water and mix until just incorporated, adding a little extra water if needed to bring the dough together.
  2. Lightly grease 2 baking sheets with a little oil and dust them with flour; invert the sheets and tap them to remove the excess flour.  Divide the dough in half and shape each half into a 2-inch wide log.  Put each log on a baking sheet.  Bake until the loaves are golden and beginning to crack on top, 30 to 40 minutes; cool the logs on the sheets for a few minutes.  Lower the oven temperature to 250°F.
  3. When the loaves are cool enough to handle, use a serrated knife to cut each on a diagonal into 1/2-inch thick slices.  Put the slices on the sheets, return them to the oven, and leave them there, turning once, until they dry out, 25 to 30 minutes.  Cool completely on wire racks.  Store in an airtight container for up to several days.