laurenlikestocook

Archive for April, 2013|Monthly archive page

Slow as Molasses

In American, Breakfast, Fruit, Nuts, Oats, Saving Money, Vegan on April 12, 2013 at 2:55 pm

When I posted last time about all my new recipes, I emptily promised to reveal and detail the winner the following week.  Well, let’s just say a week is apparently equal to nearly 2 months in the energy level of a pregnant lady.  It takes me a lot longer to do simple tasks, such as walk to the subway or go grocery shopping, so please bare with me.

The recipe with the highest votes was unsurprisingly the truffled mac ‘n cheese.  I have to say I am slightly disappointed, only because that is the least wholesome dish I offered in the poll.  Regardless, I will at least give you a snapshot of the story behind the glory.

Maybe 5 or so years ago, I was watching Barefoot Contessa, which you may or may not know features Ina Garten, the poster child for Hamptons culinary indulgences.  Don’t believe me?  She is basically the Yankee version of Paul Dean.  I’m surprised she hasn’t announced any critical medical problems herself.  Anyway, on that particular episode she had whipped up some of said truffled mac ‘n cheese.  I was mesmerized, and of course made it for my hubby (then bf).  It was a winner.  Since then, I only make it for special occasions.  Most recently, this included a potluck Superbowl party.  I’m not going to go into too many details, so here’s a link to the recipe.  I followed it to a T.

http://www.foodnetwork.com/recipes/ina-garten/truffled-mac-and-cheese-recipe/index.html

Here are some pictures.

Shredded Cheddar and Gruyer

Shredded Cheddar and Gruyer

Sauteed Mushrooms

Sauteed Mushrooms

Truffle Butter

Truffle Butter

Bechamel

Bechamel

Pasta, Sauce, Cheese, and Mushrooms

Pasta, Sauce, Cheese, and Mushrooms

Breadcrumb ingredients

Breadcrumb ingredients

Assembled

Assembled

In other news, I’ve been refining my diet even more since switching from an OB to a Birthing Center midwifery practice.  The former gave me no nutritional information other than avoiding undercooked animal products.  The latter sat with me for 30 minutes reviewing my diet, and suggesting what nutrients to increase.  The biggie was iron.  There’s a big misconception that as a vegetarian you are at an iron disadvantage.  When we went over a list of foods to eat, I would say 90% on the print out were plant based.  These foods include leafy greens, whole grains, legumes (beans, lentils), nuts, dried fruits, and blackstrap molasses.  She said that molasses is great to use in baking instead of brown sugar (which I’ve done in the past), but also to add to cereal, yogurt, beans, you name it.  One tbsp has 20% daily value of both iron and calcium.  Mind you, pregnant women need double the iron, but still.  Even 10% from switching a tbsp of sweetener for the molasses goes a long way.

There was one recipe I had in my archives that I found a few years ago on a blog for granola bars.  Oats, dried fruit, almond butter, almonds, seeds.  All tons of iron.  I decided to swap out the brown sugar and replace it with molasses to boost the iron factor even more.  I had intended on making these for 2 straight weeks, but I either was missing an ingredient, or once I bought it was too tired to assemble and prepare.  Let me tell you, once I finally got my act together I was happy to have them lying around when I was in a pinch for a snack.

Almond Fig Granola Bars
Adapted from In Praise of Leftovers

1 c. old-fashioned rolled oats
1/4 c. chopped raw almonds
1/4 c. raw sunflower seeds
1 Tb. flaxseeds
1 Tb. sesame seeds
1 c. unsweetened crisped brown rice cereal
1/3 c. dried tart cherries
2/3 c. dried figs, coarsely chopped
1/4 c. creamy almond butter
1/4 c. blackstrap molasses
3 Tb. brown rice syrup
1/2 tsp. vanilla
1/8 tsp. salt

I followed the directions accordingly, just with my substitutions: brown rice cereal instead of kashi, cherries instead of cranberries, blackstrap molasses for brown sugar, and brown rice syrup for honey.  The last bit makes this recipe vegan, for all my vegan friends.

Oven preheating to 350, I spread the oats, almonds, and all the seeds on a tray for toasting for 8 minutes.

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While toasting, I combined the rice cereal in fruits in a bowl.

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Once the toasting items were done, I combined all the dry ingredients and prepped wet to simmer in a saucepan for 5 minutes: almond butter, molasses, brown rice syrup, vanilla, and salt.

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Then when the goop was done, I poured it over all the dry ingredients, and pressed the mixture into a pan.

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After 30ish minutes in the fridge, I cut mixture into 12 bars, and placed each one into an individual ziplock.  Those packages were placed in an airtight container.

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And voila!  Protein, fiber, calcium, and iron.  I may be slow as molasses, but my metabolism sure isn’t thanks to these bars.