CoffeeBars: A cup of coffee in every bar

Photo credit: newgroundsfood.com

Photo credit: newgroundsfood.com

Who hasn’t rolled out of bed on a busy day only to realize you don’t have time for breakfast or coffee? That is exactly what inspired two Northeastern University students to create a caffeinated bar to kick them into gear for an 8am class.

Three years later and their creation is keeping more than college students awake for the important stuff in life. As soon as I came across it CoffeeBars on Undiscovered Kitchen’s online artisan food shop I knew I needed to give them a try. A mother working full time with more than a few extracurricular activities – I can use a little more caffeine, especially when that inevitable afternoon slouch occurs.

And best of all they are made of all natural ingredients. Oats, nuts, dates, organic coconut, vegan chocolate chips, and fair trade coffee – 100% organic, vegan, and gluten-free. New Grounds Food is certainly well on its way to making products that “keep you healthy and energized for all of life’s adventures”.

Photo credit: newgroundsfood.com

Photo credit: newgroundsfood.com

The bars come in three different flavors: Caramel Macchiato, Coconut Mocha, and Mocha Latte. So far we have re-energized with the Caramel Macchiato and the Coconut Mocha and enjoyed both equally. We’ll keep you posted on the Mocha Latte, but you should definitely give them a try for yourself. coffee bar

Share This:

5 Midwest food and drink fests worth the calories

Spring and summer in the Midwest means it’s festival season. With almost every weekend providing an option for food, drink, and fun which should you make room for in your schedule and diet?

Here are five of our favorite options for a day in the sun, eating and drinking our way through local favs.

Wisconsin Grilled Cheese Championshipgrilled cheese

Date: April 23, 2016

Location: 600 Bennett Road, Dodgeville, WI

Cost: Free general admission or $25/ticket Grilled Cheese VIP

The childhood favorite is taken to the griddle by talented home and professional chefs for some tasty results. With four different sandwich categories, food trucks, and vendors, you are sure to find something that hits the spot.

http://www.grilledcheesewisconsin.com/

Taste of Chicago

Date: July 6-10, 2016

Location: Grant Park, Chicago, IL

Cost: Free admission; food items are 1 – 5 tickets each; 12 tickets for $8.50

Since 1980 Grant Park has hosted one of the top outdoor food festivals in the nation. Over five days enjoy hundreds of food items, live music, cooking demonstrations, and plenty of family friendly activities.

http://www.cityofchicago.org/city/en/depts/dca/supp_info/taste_of_chicago.html

Great Taste of the Midwest

Date:  August 13, 2016

Location: Olin Park, Madison, WI

Cost: Tickets $60 go on sale May 1st; tickets often sell out

Headed into its 30th year this brew fest is the second oldest in the U.S. and for good reason. Featuring over 150 brewers and 1000 beers you are sure to find something that quenches your thirst. You can also enjoy educational and entertaining presentations on topics such as beer and chocolate pairings, beer cocktails, and live music. And of course there are plenty of food options to pair with your brew of choice.

http://greattaste.org

Mackinac Island Fudge Festival 

Street view photo – “Mackinac Island” by Marada is licensed under CC BY-ND 2.0

Street view photo – “Mackinac Island” by Marada is licensed under CC BY-ND 2.0

Date: August 19-21

Location: Mackinac Island, MI

Cost: Free admission; cost of food items varies

I love the Cedar Crest ice cream named after this delicious treat and this event takes it to a whole new level.

A fudge inspired dinner, beer and fudge tastings, and even loompahs delivering Golden Tickets to the fudge shops.

http://www.mackinacisland.org/event/mackinac-island-fudge-festival/ 

Taste of Madison

Dates: September 3 – 4

Location: Capitol Square, Madison, WI

Cost: Free admission; food items priced $1 to $4

This festival has been on my radar since we moved to Minnesota almost 10 years ago and I still haven’t made the time to get there. More than 80 restaurants serving bites, 3 performance stages, and 26 beverage stands make for two days of fun and feasting. Best part – all the proceeds go to local non-profits.

http://www.tasteofmadison.com/

Share This:

Giant Irish Soda Muffins (that aren’t green)

It doesn’t seem like we should be talking about St. Patrick’s Day yet. And it definitely doesn’t seem like Easter should be just around the corner.

But here we are, nearly halfway through March. So the green is sneaking up on us . . . even if it is only in the form of glittery shamrocks and leprechaun hats. Hopefully, we will soon see some green sneaking out of the ground and sprouting from our flowerbeds.

Until then I will just enjoy a celebration of the Emerald Isle with some good food. I’ve never really understood the fascination with coloring foods green that should not be green so I am going for some actual greens instead. I suppose when you think Irish cuisine most people don’t think of greens anyway. You think of sausage, fish and chips, and other plain colored items. However, a few years ago I read a wonderful piece in Travel & Leisure that gave me a whole new perspective on Irish cooking.

My favorite still remains the traditional soda bread, but I’ve been getting inspired by a few Irish dishes online as well. Here are a few of our favs and our favorite soda muffins to go along with whatever you choose this St. Patrick’s Day. muffins

Corned Beef and Vegetables

Beef and Stout Casserole with Herby Dumplings

Sausages Baked with Beans and Eggs

Roast Spring Lamb with Mint Sauce

soda muffins
Irish Soda Muffins
Print Recipe
Big, delicious muffins that are great for dipping in stew or slathering in butter and jam. This recipe originally appeared in the June 2008 issue of Bon Appetit.
Servings Prep Time
6 large muffins 15 minutes
Cook Time
22 minutes
Servings Prep Time
6 large muffins 15 minutes
Cook Time
22 minutes
soda muffins
Irish Soda Muffins
Print Recipe
Big, delicious muffins that are great for dipping in stew or slathering in butter and jam. This recipe originally appeared in the June 2008 issue of Bon Appetit.
Servings Prep Time
6 large muffins 15 minutes
Cook Time
22 minutes
Servings Prep Time
6 large muffins 15 minutes
Cook Time
22 minutes
Ingredients
Servings: large muffins
Instructions
  1. 1. Preheat oven to 400 degrees F. Spray six 1-cup muffin cups with non-stick cooking spray.
  2. 2. Whisk the flours, sugar, baking powder, baking soda, and salt together in a large bowl.
  3. 3. Using your fingertips, blend the butter into the flour mixture until incorporated as small pea like pieces.
  4. 4. In a medium bowl, whisk the buttermilk and egg together. Add this mixture to the dry ingredients and stir to blend.
  5. 5. Spoon muffin batter into prepared muffin tin. Bake 20-25 minutes until a toothpick inserted in the center comes out clean.
  6. 6. Remove muffins from oven and let cool slightly on a rack prior to turning out.
Share this Recipe
Powered byWP Ultimate Recipe


Share This:

Peanut Butter Banana Bread

As I’ve said before, I love quinoa. It is perfect for cold or warm dishes. You can toss it with veggies, fruits, nuts . . . really anything. It can be the base for a savory or sweet dish.

Quinoa flour, that was something new. I’ve been seeing more recipes that use alternative flours – coconut flour, oat flour, tapioca flour – and I was ready to branch out from my normal whole wheat and all purpose for something a little different. Family breakfast seemed like the perfect opportunity for a little experimentation because who wants to be the only taste tester.

Getting inspiration from Monique over at Ambitious Kitchen I settled on a Peanut Butter Chocolate Chip Banana Bread recipe for a first try.

This sweet bread made a perfect Valentine's Day breakfast.

This sweet bread made a perfect Valentine’s Day breakfast.

Note: After doing a little research online I found it is important to toast the quinoa flour to take out some of the quinoa flavor. Monique used the stove top method, but I preferred the oven method and just did the whole bag at once. For this method, spread the flour out on baking sheets covered in foil or parchment paper and bake at 215 degrees for 2 ½ to 3 hours. The flour will lose its quinoa smell and can then be kept in an air tight container in the fridge or freezer for 8 months.

Peanut Butter Banana Bread
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Peanut Butter Banana Bread
Print Recipe
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Ingredients
Servings: loaf
Instructions
  1. 1. Preheat the oven to 350 degrees F. Spray an 8x4 loaf pan with non-stick cooking spray.
  2. 2. In a medium bowl, combine the flours, baking soda, and cinnamon. Set aside.
  3. 3. In a large bowl, combine the mashed bananas, agave, egg, peanut butter, and almond milk until creamy.
  4. 4. Add the dry ingredients to the wet ingredients and stir until well combined. Fold in the mini chocolate chips.
  5. 5. Pour into greased loaf pan and bake 45-55 minutes, until a toothpick comes out clean. Cool on a wire rack for 15 minutes before turning out of the pan.
Share this Recipe
Powered byWP Ultimate Recipe

What will be on your table in 2016? (Food Life Project Day 6)

Every year new trends are forecasted – hair, fashion, make-up, entertainment, slang – and the one I look forward to each year is FOOD. What food will we see on every menu and grocery shelf this year?

According to Specialty Food News, this year will see a bigger focus on healthy, local, authentic, and fresh foods. 2016 might be my new favorite year!

on your table

Vegetables 

So vegetables are (hopefully) nothing new on your table, but this year you will start seeing vegetables in even more places. Think ice cream, yogurt, and teas.

Blue Hill

Photo: www.bluehillyogurt.com

Numi Savory Tea

Photo: www.numitea.com

Locally sourced foods

If you wanted locally sourced foods before you often had to go out of your way to seek it out. And it consisted of mostly produce. Over the past year locally sourced foods have been making an appearance at larger grocery chains and restaurants and 2016 could be the year for local foods. Go beyond produce for locally sourced meat and seafood.

Fungi

As people seek to get closer to their food foraging has made a comeback. There are clubs and meet-ups across the country focused on the skill where you can learn from experts, share tips and spots, and just meet up with others who share an interest in natural fungi hunting. The fungi trend feeds right into the vegetable and locally sourced trends and has the added bonus of umami, or “fifth taste”.

Healthy eats

Playing directly off the other trends for the year, we will see an increased focus on healthy eats especially in the snack aisle and on the kids menu. There is also a bigger push to standardize the definitions and labels used on “healthy foods” including the recent move by the FDA to define the use of the word Natural on labels. 

Latin flavors

Now that travel restrictions to Cuba are beginning to loosen and visits to South America have increased, especially with the summer Olympics being hosted by Rio, Latin flavors are showing up on plates. And I for one am very excited about it, especially because there is a trend towards authentic ethnic cuisines instead of the Americanized version of fantastic foods. I have a feeling Miami is going to have the spotlight in this trend.

Happy eating in 2016!

 

 

 

 

Share This:

A visit to Pine Brook Farm

As we drove the winding roads of backwoods Wisconsin I was slightly concerned about the dining option for the evening. Really, what sort of restaurant would survive out in the middle of nowhere? Pulling into the packed driveway all my worries disappeared. In fact, I felt right at home (or at least like I was at my grandparent’s house) as we parked on the grass and approached the farmhouse.

farm houseAs we soon learned, the gorgeous farm was originally owned by Dr. Arthur Gillette whom the Gillette Children’s Hospital in St. Paul is named after. He had used the location as a retreat for himself, his family, and his colleagues. In 1921, Dr. Gillette passed away and left the farm to his great nephew. Throughout the years, several generations of the Gillette family worked the land and called the farm home. The land stayed in the family until it was sold in 2012 to Michele Law and Jason Martell.

Continue reading

Share This:

Pink angel food cake and family traditions

Those moments when you feel like things just aren’t going according to your carefully laid plans . . .

For my three year old, these moments usually end in pouty lips and tears with some occasional yelling. Oh, if only it was still that easy! However, I am pretty sure that my employer and the general public would not stand for a 30 something woman falling apart in the grocery store aisle.

So, I bite my tongue, hold back the tears, and find my “happy place”. For me, there are two things I turn to that do not rely on someone else– my running shoes and my oven. There is an innate appeal about the smell of something baking and the heat slowly filling the kitchen that makes me feel wrapped in a cocoon of security and positivity.

Growing up I heard stories of my great grandmother preparing angel food cake smeared in pink icing for birthdays. When I recently needed a little “me” time in the kitchen I figured what better positive memory to wrap myself in than a sugary pink, light and fluffy cake?

great gmas cake

My mother enjoying her birthday cake from grandma.

So with flour, sifter, sugar, and butter at hand I started my baker’s motivation.

Angel Food Cake (recipe from Taste of Home)

1 1/4 cups egg whites

1 1/2 cups sugar, divided

1 cup cake flour

1 1/4 tsp cream of tartar

1 tsp vanilla extract

1/4 tsp salt

  1. Place the oven rack in the lowest position. Preheat to 350 degrees F.
  2. Place egg whites in a large bowl and let stand at room temperature 30 minutes.
  3. In a separate bowl, sift 1/2 cup sugar and the flour together twice; set aside.
  4. Add cream of tartar, vanilla, and salt to the egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar 2 Tbsp at a time while beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  5. Gently spoon the batter into an ungreased angel food cake pan. Cut through the batter with a knife to remove any air pockets.
  6. Bake 35-40 minutes or until lightly browned and the top appears dry.
  7. Remove from the oven and invert pan. Cool completely, about 1 hour.

Frosting

1/2 cup butter, softened

4 1/2 cup powdered sugar

1 1/2 tsp vanilla

5 to 6 Tbsp milk

A few drops of red food coloring

  1. In a large bowl, beat butter until creamy.
  2. Beat in the powdered sugar, vanilla, and the milk to reach the right consistency.
  3. Add a few drops of food coloring to desired hue.

Angel food

I have to admit it tasted delicious, but I don’t know how great grandma did it. Frosting an angel food cake is hard! Would I do it again? Of course, it is a part of the past of my family and one I might introduce to Olivia.

Don’t forget to enjoy your own family traditions.

Share This:

Quick summer quinoa salad

I feel like this week flew by. I haven’t had time to stop and think about anything, including meals. It is weeks like these where it seems it would be easier to just pick up the phone and order take-out or pop a frozen pizza in the oven. However, I know that doing either of those things probably wouldn’t make me feel any more awake or aware and I would feel crappy about what I ate.

It is weeks like these that I tend to get creative with what is in my pantry. That would be where this meal came from.

bowl of summer happy

Quick Summer Quinoa Salad

1 cup uncooked quinoa (3 cups cooked quinoa)

1 ½ cup water

12 oz. fruit salsa

½ cup roasted unsalted nuts

¼ cup crumbled feta cheese

ingredients

Place the water and dry quinoa in a pot on high. Bring to a boil, then reduce the head, cover, and simmer for 10-15 minutes. Once the water is absorbed, remove from the heat and set aside.

While the quinoa is cooking, place the fruit salsa including any juices into a large bowl. Chop the nuts (we used roasted almonds) and add to bowl. Crumble in the cheese.

Add the quinoa to the dish and toss.

Serve with pita, naan, or top with chicken or other protein.

quinoa salad

4 servings                                                                ENJOY!!!!!

Note: I used mango fruit salsa from Lunds & Byerlys, which is made on site. I recommend a salsa made by your local grocery store or a store bought one that is low in sugar and salts. Or it is super easy to make your own and store for later use.

Share This:

Behind the label: Noble Brewer

Previously reserved for the serious beer nerd, there is now an association, magazine, clubs, and more that revolve around the growing trend of homebrewing.

I was never much of a beer drinker (as noted when we toured Du Nord Distillery), but recently I have been finding brews that have such unique and nuanced flavors that there is no denying when done well it is an enjoyable art form.

A few weeks ago, I came across a company called Noble Brewer that was described as an etsy for homebrewers and beer lovers. I don’t know that I would describe it that way, but maybe as it grows. Even in the beginning stages this company is well worth a try and the founder, Claude Burns, was gracious enough to chat with me about beer and Noble Brewer.

Inaugural shipment

The idea for Noble Brewer started perculating after Claude noticed the Sam Adams Longshot Competition, which has been running since 1996 and pits east coast homebrewers aginst west coast homebrewers. Inspired by what was coming from the competition, Claude wondered why they couldn’t bring homebrews to the masses year round? Well, there were a lot of regulations to work around, but they were finally able to come up with a plan for giving “homebrewers an easy way to share their beer with craft beer lovers and provide an amazing experience for craft beer lovers.” And Noble Brewer was born!

As the numbers from the Sam Adams competition show, there are A LOT of homebrewers. So how do you find the right ones? So far, the brewers have found Claude and his team, but they have had so many responses that they have had to start a screening process. According to Claude, the ultimate goal is to build a community where members actually choose which homebrewers beers get brought to life. This would mean members will be involved from start to finish, almost like you work at a brewery! Members will choose the beers, see it go through production, get to enjoy the end product, and then give feedback to the homebrewers.

Currently, the beers are chosen by the team at Noble Brewer and then a local brewery, Independent Brewing Company in Oakland’s Jack London Square, works to bring the small batch recipes to large scale production. The brewery works with homebrewers to make sure the essence of the original beer is maintained and then bottles the new brew to be mailed out to Noble Brewer members. You won’t find these brews anywhere except in Noble Brewer member boxes!

heart on bottles

Can’t wait to get my shipment open!

inaug ship

cracked open

The Farmhouse Ale – my favorite of the two!

The inaugural shipment included two beers – Dudeling California Farmhouse Ale and Yerba Buena Cascadian Dark Ale. Claude said the office was split between these two completely different beers and I can see why. I would have voted for both, but my favorite was definitely the California Farmhous Ale. A nice refreshing, light beer for a summer day, but with delicate flavors. As Claude noted, this one is “a pretty unique beer.” Made with organic grains, organic hops, and local organic honey, you get the slight sweetness and earthiness. I am looking forward to our next shipment to see what new flavors, producers, and places we will be enjoying.

When I asked Claude why he is passionate about craft small batch brews he said he loves the history of beer and how craft allows people to recreate old styles and create new ones that are so unique and specific to a location and person. This is something you do not get with the large beer brands, but I am definitely learning to enjoy that history and taste of place. The Noble Brewer team’s goal is to “create an experience for members by connecting them to the homebrewers and their beers” and ultimately bring people together over a great beer. Well guys, I think you’ve done that and I hope you will be doing it for years to come!

Don’t forget Father’s Day is June 21st . . . this would make a great gift for any beer loving dad!!!

Share This:

Teachers and lemon raspberry muffins

I have always loved learning and school and I hope we can instill the same passion in Olivia. As much as I love learning in general, it always helps to have a great teacher. We should celebrate these teachers year round, but especially this week. We should recognize their hard work, long hours, patience, and unwavering support.

Hopefully, we have all had at least one teacher that sparked something in us. Someone who could make you dig deeper than you thought possible, believe in your own talents, or just make you realize that you are not alone.

For me, there was Mrs. Gaither, who made me believe in myself again. Mr. Williams, who encouraged my love of reading and writing (and look where I am today). Mrs. Lane, who made science a passion and proved it could be entertaining. Mr. Paternoster, who made me proud to be one of the “smart kids” and reminded us that teachers are pretty cool people. Really the list could go on and on because I was blessed with a collection of amazing teachers and still am to this day.

Olivia has already had a handful of teachers in her young life and if they are an example of what is to come then I know she will be in good hands. To honor them and share a little of our love with them we made them some beautiful Lemon Raspberry muffins. Just a nice way to kick off their week . . . we hope they enjoyed them and we hope you do too.

Be sure to thank the teachers in your life and let them know their work is appreciated and making a difference.

Lemon Raspberry Muffins – from Eating Well 

ingredients

Ingredients

1 lemon

1/2 cup sugar

1 cup nonfat buttermilk

1/3 cup canola oil

1 large egg

1 tsp vanilla extract

1 cup whole wheat flour

1 cup all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 cup fresh raspberries

Preheat oven to 400 degrees F.

Use a vegetable peeler to remove the zest from the lemon, trying not to get the pith (white layer). Combine the zest and the sugar in a food processor and pulse until the zest chopped into the sugar.

lemon sugar

Add the wet ingredients: buttermilk, oil, egg, and vanilla. Pulse until blended.

In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add the buttermilk mixture and mix just until almost blended. Gently fold in the raspberries, trying not to break them.

raspberries

Coat 12 muffin cups with cooking spray and evenly divide the batter between the cups.

Bake 20 to 25 minutes until the edges and tops are golden. Let cool slightly before turning out of the pan.

muffins

Share This: