Roasted + Herbed Citrus

I didn't intend to take a break last week, but after my post about Training the Mind, my computer decided to act up, and I took it as a sign to disconnect. It's funny how the universe sends messages like that sometimes. Or maybe I'm just lazy.

But I'm back in full force this week -- first with this tasty breakfast side. This "recipe" is so simple, I don't know if you can call it a recipe at all.

Have I ever told you that brunch is my favorite meal? Something about the sweet and savory together. The time of day, too, is when I'm usually the cheeriest (and sun streams into our kitchen, which helps a whole lot).

Yeah. Especially in spring, brunch is king. (I didn't mean for that to rhyme, oops!)

A while back, it seemed like everyone was roasting citrus.

So, that's what I did . . . 


ROASTED + HERBED CITRUS
a flavorful side dish to liven up any meal

What you'll need . . .

• 6 pieces of citrus fruit 
• (Blood) oranges, tangerines, and small grapefruits work well 
• Olive oil 
• Fresh or dried herbs of choice, I used rosemary 
• Kosher salt (or even some sugar), to taste

Method . . . 

1. Preheat your oven to 350 degrees F. Wash and scrub the outside of the fruit and slice in half. 
2. Place a half in each cup of a muffin tin and drizzle with olive oil. You may also just do this on a regular cookie sheet, but using the muffin tin kept everything upright.
3. Chop fresh herbs and sprinkle liberally onto cut citrus tops. 
4. Add a dash of salt to each. Roast for 20 to 25 minutes, until plump, sweaty, and slightly browned. 
5. Let cool slightly before serving. Slicing is optional. 
6. Best right away -- got a bit bitter after storage. So, plan a party!

So, hello again and thanks for bearing with me. I have a few NYC-related posts to share this week, including the sights + bites we enjoyed, how to tour NYC on foot (running), etc., and maybe even a surprise or two. Who knows!

And later today I'll be sharing a trip photo-bomb on Writing Chapter Three.

Happy Monday!

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Yet Another Pancake Recipe

What is it with me and tangerine juice? We bought a ton of the pretty fruits a couple week ago at like 76 cents a pound. Let me type that again: seventy-six cents a pound. Why not use them in absolutely everything? This recipe is wicked fast . . . so even on the busiest morning, you can enjoy some hearty pancakes.

What you'll need . . . for two big pancakes!

• Juice of two tangerines (or oranges)
• 1 large banana
• 1/3 cup rolled oats
• 2/3 cup wheat pastry flour
• 1 tablespoon flax meal
• 1/4 teaspoon baking powder
• Chocolate chips (Bittersweet works beautifully -- but entirely optional)

Method . . .

1. In the bowl of an electric mixer, combine the tangerine juice, banana, and flax meal -- mix together until well combined (and not lumpy).
2. With a spatula, mix in the rolled oats, wheat pastry flour, and baking powder. Fold in the chocolate chips.
3. Cook the way you'd cook any other pancakes. Over some medium heat with a bit of oil.
4. Serve warm with maple syrup and Earth Balance.

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Tangerine Breakfast Cookies

I'm just as in shock as you will be soon. These "cookies" contain no butter. No butter substitute. No oil. Very little sugar. They do contain whole-wheat. Walnuts. A healthy dose of tangerine juice. A little chocolate (for good measure). But that's why they are most suitable for breakfast. I made them last night because I can't seem to get in gear with my earlier work schedule. Now, I just grab and go.

You're probably wondering what they taste like. In a word: Amazing. Let me elaborate. They are denser than a typical cookie. They aren't quite as sweet. Somewhat like a muffin, I guess. But what's best is that you can throw in whatever you like to change up the recipe. Don't like chocolate chips? Use dried cranberries. Not a fan of walnuts? Try some almonds. Hate tangerines? Use orange, apple, or another kind of juice.

A question we often get via email is: "How do you adapt recipes so easily?" It's very, very easy. Just stop following the rules. Substitute liquid for like liquid. And the same goes (90% of the time) for all other ingredients. Liberating, huh?


What you'll need . . .

• 1-1/4 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/3 cup unsweetened applesauce
• 3 tablespoons honey or maple syrup
• 1/3 cup freshly squeezed tangerine juice (I used honey tangerines, they were 8 for $2 this week!)
• 1/2 cup crushed raw walnuts
• 6 ounces vegan chocolate chips (or whatever kind you like best)

Method . . .

1. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, and salt.
2. Squeeze the juice out of your fruit. I used two tangerines to get the 1/3 cup needed. Had a little left over to sip myself!
3. Whisk together the tangerine juice, applesauce, and honey. Then pour into your dry ingredients, mix with spatula until well combined.
4. Stir in the walnuts and chocolate chips.
5. Drop huge, heaping tablespoons of dough onto a cookie sheet prepared with parchment. Refrigerate for 30 minutes.
6. Preheat oven to 250 degrees F.
7. Bake for 20 minutes. Then raise the oven temperature to 350 degrees F and bake for another 10 minutes. Until golden brown. Let cool.
8. Enjoy for breakfast, lunch, and/or dinner!

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