Brunched up grapefruit

When you think about brunch, the first thing you may consider is what restaurant you’ll be dining at. I want you to consider something else: having brunch at home. There are definite benefits to this, including being able to enjoy brunch in your coziest pajamas.

A well-rounded brunch will include some fruits and veggies, and you could go with the always popular fruit salad, but I want to suggest a dish that is so much more elegant: brunched up grapefruit.

Many a brunch includes halved grapefruits. This dish takes that idea and adds a few levels of elegance. First, this grapefruit is served with the rind removed, so there’s no awkward digging with a spoon while juice squirts into your eye. Second, each slice is broiled with a pinch of sugar to provide a melding of sweet and sour. Third, the fruit is then topped with silky yogurt and crunchy (and salted) pistachios, as well as a drizzle of honey. It’s a carnival of flavors and textures.

Best of all, this grapefruit has a beautiful presentation but takes all of (maybe) 15 minutes to make. Get your guest list ready and finish creating the menu. I see a delicious brunch in your future!

Brunched up grapefruit
Serves 6

3 large red grapefruit
1 Tablespoon granulated sugar
1/2 cup roasted & salted pistachios
3/4 cup plain Greek yogurt
Honey

Preheat broiler.
Line a baking sheet with foil.
Slice grapefruit into ¼- to ½-inch slices, width-wise.
Remove rind from each slice using a paring knife.
Transfer slices to foil-lined baking sheet using a spatula. (They are very delicate)
Sprinkle each slice with a small amount of sugar.
Place baking sheet approximately 4 inches under broiler for 5 minutes or until edges are golden.
While grapefruit cooks, chop pistachios into small pieces.
Remove grapefruit from oven.
Divide grapefruit slices between two serving plates.
Top grapefruit with a small dollop of yogurt.
Drizzle honey over yogurt.
Sprinkle with chopped pistachios.
Eat immediately to enjoy the warmth of the grapefruit.

Featured Photo: Brunched up grapefruit. Photo by Michele Pesula Kuegler.

Bourbon simmered apples

It’s cold outside; make your home warmer with this simple apple dish.

This recipe is pretty simple, with some important caveats. Let’s start with ingredients. I recommend using Honeycrisp or Granny Smith apples, as both of them are good baking apples. They will become tender without losing their texture. Use Granny Smith if you prefer more tartness, and use Honeycrisp if you like a bit more sweetness.

Also, this recipe requires only two tablespoons of bourbon. While it is a small amount, it is a key part of this recipe, so be sure to use a bourbon that you would drink as is. You want the apples to be flavored with a bourbon that you enjoy.

Next, let’s talk about the cooking. The instructions note that the apples need five to 10 minutes of sauteing. The amount of time required can vary, depending on the ripeness of the apples and the settings on your stove. Be sure to keep an eye on the apples! Check for fork tenderness every couple minutes so you have apples that are tender but not mushy.

Once the cooking is done you have an extremely versatile dish. These apples are sweet enough that they could be the topping for ice cream or pound cake. They also are savory enough that they could be used as a topping for roast pork or chicken. You could even use these apples as a side dish on their own.

No matter how you choose to use them, they will warm you inside and out!

Bourbon simmered apples
Serves 2

2 Honeycrisp or Granny Smith apples
1 Tablespoon salted butter
3 teaspoons sugar
1 teaspoon cinnamon
2 Tablespoons bourbon

Cut the apples into quarters, and remove cores.
Cut each quarter into 3 or 4 slices; cut each slice in half lengthwise. (The most important thing is to have the slices be similarly sized.)
Heat a large nonstick frying pan over medium heat.
Add butter, stirring until melted.
Add apples to butter, and saute for 5 to 10 minutes, or until barely fork tender
Add cinnamon, sugar and bourbon, tossing constantly to coat.
Remove from heat, and serve immediately.

Photo: Bourbon simmered apples. Photo by Michele Pesula Kuegler.

Overnight apple oatmeal

When I think about breakfast recipes, I usually think about something to make on the weekend, when time doesn’t matter. Perhaps it is a new flavor of sweet roll or maybe a seasonal quick bread. When creating this recipe, however, I had a busy morning in mind, because although it needs a minimum of eight hours of chilling time, the rest of the time — chopping, mixing, and cooking — is a total of maybe 10 minutes.

For a simple recipe, it has a number of ingredients. First, old-fashioned (or rolled) oats are essential. Quick-cooking and instant oats won’t produce the desired texture. Second, you can use sweetened applesauce, but you may need to reduce or eliminate the added sugar. (You can add the sugar at the end so you don’t end up with a too-sweet dish.) Third, you don’t have to use almond milk. You can use another plant-based or even regular milk. I would choose lower-fat and unsweetened versions to keep this recipe nice and healthy. Fourth, the apple choice is up to you. I like Fuji because it has a decent amount of crunch and a bit of sweetness. Pick the apple you like best. Fifth, no matter the apple you choose, don’t peel it. The apple skin will add more vitamins and texture to this dish.

Now, with all of those hints shared, you have an incredibly simple recipe that produces a wonderful winter breakfast. Though it sits in the refrigerator overnight, you heat it before serving. Then you have a warm, hearty and healthy breakfast to get you ready for the cold outdoors. If you prefer your breakfast served cold, this recipe can do that also. Just add the diced apple before serving, then stir and eat.

Overnight apple oatmeal
Serves 2

3/4 cup old-fashioned oats
1 cup natural applesauce
3/4 cup unsweetened almond milk
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 medium Fuji apple


Combine oats, applesauce, almond milk, sugar and cinnamon in a medium bowl.
Stir well to combine.
Cover and refrigerate for 8 hours or overnight.
Divide oatmeal into two cereal bowls.
Core and dice apple; divide between bowls.
Stir well.
Microwave each bowl for 1 to 2 minutes, stirring at 30-second intervals, until hot.

Photo: Overnight apple oatmeal. Photo by Michele Pesula Kuegler.

Bruschetta with lemon honey ricotta

This recipe makes a simple but incredibly glamorous appetizer. As a bonus, it is an appetizer that is much better when made individually — by the people eating it. All that is required of you, the cook, is to prepare the ingredients and set them in serving dishes. Your guests will transform them from ingredients to a delicious snack.

Although one of the big selling points of this appetizer is the minimal amount of work required, I would be remiss not to tell you how delicious it is. This recipe is a Venn diagram of flavor and texture. It consists of salty, sweet and sour flavors, providing great balance. There are crunchy and creamy textures to make this appetizer even more appealing to your palate.

However, there is one caveat to the making of this bruschetta. You need to use good ricotta. There are two options for good ricotta. One, you can make your own. It may sound daunting; it really isn’t. You can find a simple recipe at my website, thinktasty.com, or elsewhere on the internet. Two, you can find a good cheese shop or Italian grocery store where they sell homemade ricotta. The stuff you find in a grocery store is fine when hidden under sauce or noodles. For this recipe you want better than fine.

Once you have the ricotta (and other ingredients) on hand, all that is required is about 10 minutes’ worth of work. Slice and toast the baguette. Zest and juice the lemon. Stir those items into the ricotta. Put everything on the counter. Let your fellow diners make their snacks!

Bruschetta with lemon honey ricotta
Serves 6

1 crusty baguette, approximately 10.5 ounces
16 ounces ricotta
1 medium lemon
Honey
Sea salt

Preheat oven to 400 degrees.
Cut baguette diagonally into 1/4-inch slices.
Place slices on the middle rack of the oven, and bake for 4 to 5 minutes or until golden brown.
Place ricotta in a small bowl.
Zest lemon; add to ricotta.
Juice lemon, removing any seeds, and add to ricotta.
Stir well.
Top each crostini with a hearty tablespoon of ricotta mixture.
Drizzle with honey.
Sprinkle with a flake or two of sea salt.

Photo: Bruschetta with lemon honey ricotta. Photo by Michele Pesula Kuegler.

Banana whoopie pies

Remember all that healthy eating I wrote about a couple weeks ago? Toss it out the window! I know, healthy eating is important, but so is an occasional dessert!

While chocolate may come to mind when you think of whoopie pies, these banana whoopie pies may just become your go-to version after you make a batch. Much like a typical whoopie pie, they are built around two tender, moist cakes filled with frosting. What makes these extra special are two things. One, they are filled with cream cheese frosting, which helps to balance the sweetness. Second, there is a small layer of walnuts or pecans that adds a nice bit of crunch.

This recipe is about as straightforward as a dessert recipe can be. There are no important ingredient or cooking notes. Just make a batch, and enjoy!

Banana whoopie pies
Makes 12

Cakes
½ cup unsalted butter, softened
½ cup light brown sugar
¼ cup granulated sugar
1 egg
1½ cups mashed banana, about 3
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups all-purpose flour

Filling
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1¾ cups powdered sugar
1 Tablespoon whole milk
1 teaspoon vanilla
½ cup maple glazed walnut or pecans, chopped (optional)

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Place butter and both sugars in the bowl of a stand mixer, and beat with paddle attachment on speed 2 until smooth.
Add egg, mixing until fully incorporated on speed 2.
Add banana, vanilla, cinnamon, baking powder, baking soda and salt, mixing well on speed 2.
Use a spatula to scrape down the sides, and mix again.
Add flour, mixing on low; scrape sides with spatula and mix until fully blended.
Scoop approximately 1½ tablespoons batter, spaced evenly, onto the prepared baking sheet.
Bake for about 15 to 20 minutes, or until cakes spring back when touched.
Allow to cool for 2 minutes on baking sheet.
Transfer to a baking rack to cool completely.
To assemble:
In a stand mixer cream together the cream cheese and butter on speed 2 for about 4 minutes.
Add powdered sugar, milk and vanilla; mix on low speed until combined.
Spread the flat side of 12 cakes with the cream cheese frosting.
If using the pecan or walnuts, sprinkle a tablespoon on top of the frosting.
Top each with another cake.

Photo: Banana whoopie pies. Photo by Michele Pesula Kuegler

Plum & prosciutto bites

We are now entering the doldrums of New England winter. There are an unknown number of cold and snowy days in our future. To remove some of the cold, I often like to warm my home with a pot of soup on the stove or a loaf of bread in the oven. Other times I like to make dishes that remind me of warmer days. These bites fall into the latter category.

Made with a plum slice base, these petite appetizers evoke memories of steamy summer days. As your mind travels to thoughts of warmer places, your palate will be enticed by the combination of flavors. Salty prosciutto tops silky cream cheese, both of which are placed upon a slightly tart and slightly sweet slice of plum. In fact all of the elements are so nicely balanced, you may consider eating more than your share!

In addition to being a few-ingredient, small-amount-of-time recipe, it is also low-maintenance. As opposed to many recipes, the thickness of the prosciutto is negotiable. If you have prosciutto that’s paper-thin, it will work. If your prosciutto is thicker than that, it will be fine also. For the cream cheese, whatever you have on hand is perfect. Light, whipped, tub, or bar — all are fine options. Finally, even the plums don’t have to be at the height of ripeness. That sprinkle of sugar and broiler time will help any plum that is underripe.

Let the “I’m pretending it isn’t winter” snacking begin!

Plum & prosciutto bites
Serves 4-6

2 ounces cream cheese, softened
4 slices prosciutto
4 plums
2 teaspoons granulated sugar

Heat a nonstick frying pan over medium heat.
Cut each prosciutto slice into four smaller rectangles.
Place prosciutto rectangles in the heated frying pan, cooking each side for 30 seconds or until crispy.
Transfer to a plate or cutting board.
Preheat broiler on high.
Cut the plums in half along the crease; remove and discard the pit.
Cut each half of the plum in half, so that you have four round disks.*
Sprinkle each slice with a pinch of sugar.
Transfer plum slices to a broiler pan.
Place broiler pan on a rack in the highest part of your oven, and cook until sugar melts. (This will take anywhere from 30 seconds to a couple minutes; keep a close eye.)
Remove plum slices from broiler.
Top each plum with a scant amount of cream cheese and a prosciutto rectangle, folded as needed.
Can be served immediately or refrigerated for an hour or two prior to serving.

*If needed, refer to the image attached to this recipe. You want disks, not wedges, of plum for this recipe.

Photo: Plum & prosciutto bites. Photo by Michele Pesula Kuegler

Healthy-ish cauliflower cakes

Hello, 2022! As one often does at the start of a new year, I am eating a little more mindfully after all of the frivolity of the holiday season. However, the fact that I’m being mindful doesn’t mean I am limiting myself to boring foods.

These cauliflower cakes are a great example of how you can eat a healthier snack or side dish that is still fun and flavorful. The majority of the ingredients in this dish are on the “good” list. Steamed cauliflower and egg whites are about as mindful as you can be when eating. What makes them only healthy-ish, subjectively speaking, is the topping of shredded cheese. If you’re feeling that you need to make these 100-percent healthy, just eliminate the cheese.

There are a few tips to go with this recipe. First, you need to use fresh cauliflower. Frozen cauliflower contains too much moisture. Second, be sure to mince the garlic so that you don’t end up with a large chunk in one of the cakes. Third, you can replace cheddar cheese with any other cheese that melts well.

Here’s to a healthy-ish start to 2022!

Healthy-ish cauliflower cakes
Makes 12

1 pound cauliflower florets (approximately half of a medium-sized head of cauliflower)
1 egg white
1 teaspoon dried basil
1 clove garlic, minced
salt & pepper
1 cup shredded cheddar cheese

Place florets in a steaming basket over boiling water, and cook for 4 to 5 minutes or until fork tender.
Divide cooked cauliflower florets in half.
Place half in a food processor with egg white, basil, garlic, salt and pepper.
Chop the other half into small pieces (about the size of a peanut).
Combine the pureed and chopped cauliflower in a mixing bowl.
Preheat the oven to 400 degrees, and heat a nonstick frying pan over medium heat.
Coat the baking sheet and frying pan with nonstick cooking spray.
Scoop 1/4 cup of cauliflower mixture, and place in preheated frying pan, pressing gently to flatten.
Repeat, leaving an inch between cakes.
Cook for 1 to 2 minutes (or until golden brown); flip and repeat on second side.
When both sides are golden brown, transfer to the prepared baking sheet.
After all of the cauliflower patties are on the baking sheet, top with shredded cheddar cheese.
Bake for 8 to 10 minutes or until cheese is melted.

Photo: Healthy-ish cauliflower cakes. Photo by Michele Pesula Kuegler

Chocolate peanut butter crunchies

We are nearing the very end of the holiday season. After New Year’s Eve, there may be thoughts (and actions) of healthier eating to compensate for the seasonal indulgence. However, before we tiptoe into the land of less sugar, fat, carbs, etc., I want to share one simple and delicious treat: chocolate peanut butter crunchies.

I don’t know if there is a recipe that is more aptly named. These crunchies are made of three ingredients, two of which are announced in its name. As simple as they are, they also provide a great amount of flavor, texture and balance. They are creamy yet crunchy, as well as sweet with a hint of saltiness.

When you look at the recipe, you might note that it only makes 12 crunchies, which may seem small when you compare it to a cookie recipe. However, these crunchies are fairly dense. You won’t be eating three or four of them. Of course, you also could easily double this recipe, especially since chocolate chips usually are sold in two-cup packages.

There are two key notes for this recipe. First, on the ingredient front, you want to use regular creamy peanut butter, not the all-natural, need-to-stir-it variety. You could use crunchy peanut butter, but you may need an extra tablespoon or two to get the correct consistency. Second, these are messy treats. Be sure to keep a napkin handy while enjoying them.

Whether you use this recipe now for a New Year’s gathering or store it in a file for some time in 2022, it is the perfect last-minute dessert recipe. From gathering the ingredients to popping one into your mouth, this recipe can be ready in 20 or so minutes.

Chocolate peanut butter crunchies
Makes 12

1 cup milk chocolate chips
½ cup creamy peanut butter
2½ cups corn flakes

Line a rimmed baking tray with parchment paper.
Combine chocolate chips and peanut butter in a large microwave-safe bowl.
Heat in 30-second increments, stirring after each. (It should take 2 or 3 rounds to melt completely.)
Add corn flakes to chocolate mixture; stir well.
Using a serving spoon, scoop approximately 1/4-cup portions of the mixture onto the prepared tray.
Repeat until all mixture has been scooped into individual portions.
Refrigerate for 10 to 15 minutes or until firm.
Store in a sealed container.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Chocolate peanut butter crunchies. Photo by Michele Pesula Kuegler

Chocolate & caramel oatmeal bars

It’s almost Christmas, so you probably are already surrounded by many treats. You may wonder why you need one more dessert recipe right now. The answer is simple: These bars are delicious and make a fabulous dessert that doesn’t require a lot of time.

During this holiday season, cookies usually take center stage, which is fine. The problem with cookies is that you need to make batches of them. Plus, you need to find a cute serving tray on which to serve them. That’s where this bar recipe can assist you. You can bake and serve in the same pan!

When you make these (not if but when), there are three important ingredient notes. (1) You need to use old-fashioned or rolled oats to provide the correct texture. (2) The soft caramels are the ones that come individually wrapped but don’t have that white/creamy center. (3) Although it’s only a few tablespoons, whole milk really is the best choice to keep the caramel sauce creamy.

Now you have a dessert that is bound to receive many oohs and ahhs. Make sure you save one for yourself!

Chocolate & caramel oatmeal bars
Makes 20

1½ cups flour
1½ cups old-fashioned oats
1 cup light brown sugar
¾ cup unsalted butter, softened
1 teaspoon baking soda
¼ teaspoon salt
7 ounces soft caramels
4 Tablespoons whole milk
12 ounces semisweet chocolate chips

Preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment, mix flour, oats, sugar, butter, baking soda and salt on medium speed until butter is the size of rice.
Line a 13×9 pan with parchment paper, and then grease the parchment paper with butter or nonstick cooking spray.
Place 3/4 of the cookie dough in the pan; spread evenly and pat firmly.
Bake the bottom crust for 12 minutes.
While the crust bakes, combine the caramels and milk in a microwave-safe bowl.
Heat the caramel mixture in the microwave in 30-second increments, stirring after each.
Remove crust from oven; spread melted caramel over it.
Sprinkle chocolate chips on top of caramel.
Scoop remaining cookie dough into tablespoons, and distribute evenly over the chocolate chips.
Bake for 15 to 20 minutes or until the crust is golden brown.
Cool for at least 30 minutes before serving.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Chocolate and caramel oatmeal bars. Courtesy photo.

Baked falafel burgers

Falafel is one of those dishes that seems like it’s healthy, but that isn’t always the case. Although falafel is mainly composed of garbanzo beans, quite often they are deep fried and topped with heavy sauces. Now, there is nothing wrong with a little decadence, but at this time of year there is so much indulgent eating, a healthier alternative is greatly appreciated.

Thus, today I have a recipe for baked falafel burgers. This simple-to-make dish is about as healthy as can be. There is no oil added to the burger, and they are baked instead of fried. However, all of this healthiness does not equal a boring dish. These burgers are bursting with flavor from the addition of two different fresh herbs as well as a dried spice.

Serve these “burgers” in a piece of pita bread and add lots of veggies, and you have an incredibly healthy meal. To keep it even healthier, skip mayonnaise and opt for something lighter, such as Buffalo sauce. You can even make your own two-ingredient condiment: 1/4 cup plain Greek yogurt mixed with hot sauce (you choose the amount). This recipe should be enough to top all four falafel burgers.

Serve these falafel burgers with some baked green bean fries or a fruit salad, and you have a delicious, health-conscious meal for four!

Baked falafel burgers
Serves 4

15-ounce can garbanzo beans, rinsed & drained
½ cup fresh parsley
1 cup fresh cilantro
3 cloves garlic, minced
2 teaspoons cumin
¼ cup walnuts
3 Tablespoons lemon juice
Salt & pepper
Optional:
Hamburger buns or pita bread
Lettuce, tomato and condiments

Combine garbanzo beans, parsley, cilantro, minced garlic, cumin and walnuts in the bowl of a food processor.
Add 2 tablespoons of lemon juice, and pulse.
Add remaining lemon juice, 1 teaspoon at a time, blending until smooth.
Divide mixture into 4 equal portions, and form into patties.
Place on a small greased baking sheet.
Refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees.
Remove falafel burgers from the refrigerator, and bake for 30 minutes.
Serve in a pita or on a bun with desired toppings and condiments.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Baked falafel burger. Courtesy photo.

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