Generally speaking, I am not a huge fan of chia seeds. They get kind of slimy and what-not and I just do not find that texture enjoyable. So, I have been at a bit of a loss of what to do with my huge bag of Chia Seeds. And I do want to use them, because they are SO good for you.
And then I came across this recipe and it’s perfect because it’s baked and thus, the slime factor is relatively low. In fact, the chia here basically take the place of the eggs, binding everything together. Add some butter, ricotta and lemon and you’ve got a wonderful loaf of Lemon Ricotta Chia Seed Bread.
Since it’s summer, I incorporated some grated zucchini into this loaf, but it works just as well without it.
Lemon Chia Seed Zucchini Bread
Recipe adapted from the Bob’s Red Mill Chia Seed back label
2 Tbsp Chia Seeds
Zest of 1/2 a Lemon
1/4 cup Lemon juice
1/2 cup Milk
4 Tbsp butter
1/4 cup low-fat Ricotta Cheese (you can also subsitute low-fat, plain yogurt)
1/3 cup Sugar
1 medium Zucchini, grated
1 cup Unbleached White Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Kosher . . . → Read More: Lemon Chia Seed Zucchini Bread
I recently attended (as in “last weekend” recently) the International Food Blogger’s Conference here in Portland and had a great time. There was a lot of food, wine, bloggers, and informational sessions. I took some pictures.
During the first day, there was a Live Blogging (or tweeting) session with Travel Oregon. Some of my favorite tastes of the day were from this event. Happyrock Coffee Roasting, Straw Propeller Oatmeal, Pfriem Artisinal Brewery and Olympic Provisions (duh) were among my absolute favorites. Oh yeah and we got monkey hats from Mail Chimp at the after party Saturday night, so there was that too.
Happyrock Coffee, a great way to start it off.
Next it was salted truffle caramel and apple slices from Temptress Truffles.
Sushi bites from Newmans at 988 in Cannon Beach.
Black Butte Porter Cupcakes from The Well Traveled Fork.
Tasting blue cheese from Rogue Creamery.
Vodka from 9 Rocks Vodka in Spray, Oregon.
Olympic Provisions salami — and yes, it was nice to be sitting somewhere and . . . → Read More: International Food Blogger’s Conference – Portland
This week’s French Fridays with Dorie was Peach Melba, which I didn’t really know what it was before I made it. Does it involve toast? No. Not at all. It’s infused, poached peaches, ice cream (or in my case Greek vanilla frozen yogurt), almonds, raspberry sauce and fruity French liqueur. Bring it on, I say.
The only bad thing is that I waited until the last possible minute to make this so I didn’t get around to taking pictures until around 8:30 PM, so my lighting is pretty bad. Bummer.
1. Like I mentioned above, I opted for frozen yogurt to lighten it up a bit.
2. The liqueur I had was Creme de Cassis, so that’s what I used.
3. Oh! In lieu of lemon verbana leaves, I put about a 1/2 teaspoon of lemongrass paste in the poaching liquid. I’m not sure if it made a difference, but it sounded fun.
4. Before I put my peaches in the boiling water, I put a little “x” on each one, to make the skin easier to remove. I’m surprised Dorie didn’t say to do that in the directions…that’s how I always thought you were supposed to do it . . . → Read More: FFwD: Peach Melba
This recipe is one inspired by our recent trip to the coast, where each morning we got a delightful cream cheese and onion bialy at Pacific Way Cafe Bakery. I made these the following weekend and I think they turned out very well — chewy, cheesy, onion-y. Ohmygod-y.
Mine had (maybe…maybe) too many onions on them (but, I like to over-fill things!), but that was the only issue. I divided my filling up between my bialys instead of measuring it. The wrong choice? Perhaps, but all things being equal, I might do the exact thing next time.
This recipe can be easily halved (which is what I did), because with only two of us, we really only needed four bialys. Really, probably only two, but there’s something fun about living bialy-dangerously.
Cream Cheese and Red Onion Bialys
Recipe adapted from King Arthur Flour
3 cups bread flour
1 tsp instant yeast
1-1/2 tsp salt
1 cup + 2 tbsp warm water
2 medium red onions
2 tbsp olive oil
salt & pepper
1/2 tsp dried thyme
1/2 cup cream cheese
Combine the flour, yeast, salt and water. Mix until combined, then use a dough hook and knead till smooth, about 7 minutes in a . . . → Read More: Cream Cheese and Red Onion Bialys
This week’s French Fridays with Dorie is Cafe Style Grated Carrot Salad and it is going to be a super quick post — not because it doesn’t deserve more review but because it is so amazingly hot upstairs that I don’t want to be up here very long.
1. I used golden raisins, pecans and cilantro in my salad.
2. I halved the recipe.
3. It was very good and a nice, cool dinner along with a chicken and herb sandwich.
Here’s a link to everyone’s posts and a couple of photos.
Making the dressing.
After grating the carrots…I used my food processor grating attachment for the first time and it worked . . . → Read More: FFwD: Cafe Style Grated Carrot Salad