Smoked Salmon & Guinness Bread

Well, I'm not going to teach you how to smoke your own salmon, if that's what you are thinking. One of my favorite food pairings when I studied in Ireland was Guinness Bread topped with cream cheese, smoked salmon, and fresh dill. Couple with a tap Guinness, and you've got yourself one tasty treat. I shared this bread and smoked salmon at a little St. Paddy's Day party tonight - it was sooo good!

St. Patrick's Day is one of my favorite holidays, although it is arguable that I love all holidays. Tomorrow, we celebrate joy, luck, and...you can fill in the blank. After all, "There are only two people in this world, the Irish, and those who wish they were". Cheers!

Serves: Many

Ingredients:

5 cups whole wheat flour

1 cup all-purpose flour

3/4 cup quick-cook oats

2 1/2 teaspoons baking soda

1 teaspoon salt

2 1/2 Tablespoons brown sugar

3 Tablespoons butter, cut into 1/2 inch cubes

2 cups milk

1 cup blackstrap molasses

1 cup Guinness

Toppings:

4 oz cream cheese, whipped

4 oz smoked salmon

Dill

Directions:

1. Mix whole wheat flour, all-purpose flour, oats, baking soda, salt, and brown sugar in a large bowl. 

2. Using a pastry cutter, cut butter into flour mixture.

3. Add milk, molasses, and Guinness to flour mixture. Stir just until combined. (Do not over-stir). 

4. Pour mixture into a greased 9-in bread pan.

5. Bake at 325 ºF for 50-60 minutes or until a toothpick comes out clean. 

6. Allow bread to cool. Spread cream cheese, smoked salmon, and dill atop bread. 

Berry Cheesecake Muffins

Happy Registered Dietitian/Dietetic Technician Day! I made some delicious Berry Cheesecake Muffins to celebrate at a little luncheon today. While these muffins are a bit labor-intensive, they are worth the hassel. Happy RD/DTR Day, and always remember to

"Enjoy the Taste of Eating Right!"

Makes: 32 muffins

1/2 cup butter, softened

1/2 cup unsweetened applesauce

1 1/2 cups sugar

4 eggs

3 cups flour

1 Tablespoon baking powder

2 teaspoons cinnamon

2/3 cup skim milk

"Cheesecake Filling":

8 oz Neufchâtel cheese

2/3 cup sugar

2 eggs

3 cups fresh berries, cut into 1/2 inch pieces

Streusel Topping:

1/2 cup flour

4 Tablespoons brown sugar

1/8 cup oats

1 teaspoon cinnamon

2 Tablespoons cold butter, cut into small cubes

Directions: 

1. In a large mixing bowl, cream butter, applesauce, and sugar. Add eggs and beat well.

2. In a separate bowl, combine flour, baking powder, and cinnamon. Add to butter mixture alternately with milk.

3. For "cheesecake filling", beat cheese, sugar, and eggs until smooth (batter will be runny) in a mixing bowl. Gently fold in berries.

4. For topping, combine flour, brown sugar, oats, and cinnamon in a small bowl. Cut in butter.

5. To assemble muffins, fill muffin cups with 1/3 full with batter, 1/3 full with "cheesecake filling", and 1/3 full with streusel topping. (Muffin cups will be filled to the top).

5. Bake at 375ºF for 25 minutes or until a toothpick comes out clean. Serve warm or cold. Refrigerate any leftover muffins.

Spiced & Toasted Chickpeas

On Wednesday, 3/12/14, we will celebrate National Registered Dietitian/Dietetic Technician Day. On this day, we honor these nutrition professionals for their dedication and consumer outreach for healthier lifestyles. One of the national initiatives of VA Medical Centers is health promotion via 'Healthy Teaching Kitchens' demonstrations. Here is an amazing snack recipe we teach our Veterans to make at home.

Serves: 7 1/2 servings (1/2 cup per serving)

Ingredients: 

2 (15 oz) cans chickpeas, drained and rinsed

2 Tablespoons olive oil

Spice Mix Recipe: 

2 teaspoons cumin

1 teaspoon ground coriander

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/8 teaspoon cayenne pepper

Pinch ground cloves

Directions: 

1. Place chickpeas on a paper towel, and pat dry.

2. Rub skins of the chickpeas off with paper towel and discard skins. 

3. Place a large skillet over medium-heat for 1-2 minutes. Add olive oil and heat for 1 minute.

4. Add chickpeas. Saute for 5 minutes, or until crispy and golden brown. 

5. Meanwhile, in a small bowl, mix cumin, coriander, chili powder, paprika, cinnamon, allspice, ginger, cayenne pepper, and cloves. 

5. Remove chickpeas from skillet with a slotted spoon, and place onto a paper towel to remove excess oil. 

6. Place spices in a small skillet over low-medium heat to toast, about 30 seconds.

7. Mix chickpeas and toasted spices in a large mixing bowl & enjoy!

A Little Love Affair with Lunch: Butternut Squash Soup

It may be March, but soup is still our friend - especially with all of this snow on the ground! I am house-sitting for the next few days, so I opted to prep my lunches in advance for the week. It's one less thing to think about, right? Chock-full of vegetables, I make my butternut squash soup without cream. It's the perfect energy boost to get you through to the end of the day. Pair with a slice of bread and nut butter for protein. Even better - this soup can quickly be made in the Crock-pot! Hello, Sunday Fun-day!

Serves: 8-10

Ingredients:

1 medium butternut squash, peeled, seeded, & cubed
1 russet potato, peeled & cubed
1 sweet potato, peeled & cubed
1 small onion, chopped
1 celery stalk, chopped
1 medium carrot, chopped
4 1/2 cups low-sodium chicken or vegetable stock
2 bay leaves
1/2 tsp black pepper
Fresh parsley, chopped (optional)


Directions: 

1. In a Crock-pot, mix squash, potatoes, onion, celery, carrot, stock, bay leaves, and pepper.

2. Set on high for 4-5 hours or until vegetables are soft.

3. Use a hand blender to blenderize vegetables until a smooth consistency is formed.

4. Garnish with parsley and freshly ground pepper.