Friday, May 27, 2011

strawberry breakfast cake

no butter. no sugar. no white flour. interested?

i am a little bit obsessed with breakfast cakes. a good breakfast cake, to me, is one that is not too sweet, has only the healthiest ingredients for a cake and satisfies you until lunch. accompanied with a little coffee or tea and some fresh fruit or scrambled eggs, and you have quite a balanced
breakfast to last you until midday! isn't that what we all want from breakfast?? (cue subliminal pictures. p.s. countdown to new camera : T-5 days CANNOT WAIT!)

another thing i love is corn bread. coming from a southern household, i'
m picky about my corn bread and such related items. if it's too dry or not the right amount of sweet, i don't want that stuff! (sorry for judging you, corn bread of the world.) but cornmeal is a perfect ingredient for a semi-sweet breakfast cake. combined with the whole wheat flour, this little delight has the perfect moisture balance while still having that traditional cornbread consistency.

so give this one a try. fresh strawberries, honey, olive oil, whole wheat flour and cornmeal.

it's calling your name.............

embrace it.

strawberry breakfast cake

2 cups whole wheat flour
1 cup cornmeal
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup buttermilk
1/2 cup honey
1/4 cup olive oil
1 cup strawberries, small chop

- preheat oven to 350 and butter and flour a round cake pan or pie plate. combine dry ingredients then combine wet ingredients. mix together both groups, fold in strawberries and pour into the prepared pan. bake about 25 minutes or until a toothpick comes out clean.

Wednesday, May 25, 2011

sun dried tomato risotto

get ready for some random dishes cropping up here at keepitluce! the cupboard raid continues as i am desperately trying to pack and get rid of everything in the apartment in preparation for our impending move. yeah, i definitely wanted to say impending doom. but i stopped myself.

as excited as i am about a new adventure in the D.C. area, i am so sad to leave austin! and i have to wait to live in D.C. until after summer has passed. G and i are going to be all over the place and not often together, sadly. time to buckle down, live out of a suitcase for one more summer and move all of our belongings! ah, the life of a musician.

somehow, in all of the craziness, i am finding time to crank out some decent dishes with the items remaining to be used. one of those items was a giant jar of sun dried tomatoes from costco. how i ever thought we'd make it through the industrial sized container, i am not sure. but here's the result of one sun dried tomato dish.

if you're feelin' fancy, roll up your sleeves and get ready to stir some arborio. the flavor in this dish is more than worth it!!

sun dried tomato risotto
serves 2-3

2 tbs butter
1 tbs olive oil
3 cloves garlic, minced
1 cup arborio rice
12 sundried tomatoes
1/2 cup dry sherry cooking wine
3 cups chicken broth
1 cup water

- bring broth to a boil and reduce to low to keep hot.
- heat butter and olive oil in large pan or dutch oven over medium heat. add garlic and cook until beginning to brown. add rice and stir for three minutes. add wine and stir until almost absorbed. finally, add in the tomatoes and stir to incorporate.
- reduce heat to a little under medium and add one cup of hot broth at a time, only adding more when the previous is nearly evaporated. stirring often, this method should continue for about 15 to 20 minutes until rice is tender with a little bite in the middle.
- serve with grated parm and a much recommended drizzle of truffle oil, if you have it!