Ugh, I know, this recipe is familiar (I’ve done this…AND this…in the past) and this genre of oat-based creations is a trifle overdone.

Truth: This recipe post was supposed to be my version of Spaghetti al Limone. I was looking through all of the photos I took of it last weekend and shook my head in defeat as I softly muttered, “…nope…nope…nope…nope…” Honestly, not one photo of the bunch was worthy of posting. The lighting on the day I took the photos of the dish was okay, but most photos turned out blurry. In addition, most looked awkward in plating / presentation.

The upside? I guess I’ll have to make…and eat…another batch of Spaghetti al Limone soon! There are certainly worse calamities to deal with in this wacky world of ours.

Peanut Butter Blueberry Overnight Oats

So…here’s a filler recipe. My opening sentence may make it seem as though I’m knocking overnight oats on the whole. I’m not. This recipe is my life saver and delicious to boot!  I doubled it last week, brought it to work, and had breakfast for two days!

After years of experimentation, I find that a nice healthy glob of peanut butter is what makes my overnight oats the most palatable and satiating. Yogurt makes them pasty, in my multiple experiences; peanut butter keeps ’em creamy.

Peanut Butter Blueberry Overnight Oats

If y’all catch me trying to post another blueberry and oat amalgamation in the future, please stop me from myself. Ha! I think I’ve reached my quota for this blog. 😉

Peanut Butter Blueberry Overnight Oats
(Serves 1)

Ingredients:

– 1 cup old-fashioned rolled oats
– 1/2 cup milk of choice (dairy or non-dairy)
– 1/4 cup fresh blueberries
– 1 teaspoon honey (or sweetener of choice; omit honey if vegan)
– 1 tablespoon peanut butter (or other nut butter)
– 1 teaspoon vanilla extract
– 2 hearty dashes of ground cinnamon

Before We Get Started…

– If your peanut butter is too hard or creamy, microwave it until softened.

Directions:

1.) Combine all ingredients in a bowl and mix until combined. Transfer to container of choice and place in refrigerator. Allow to sit for at least 4 hours, preferably overnight. Oats will stay edible for up to three days.

I GOT A DONUT PAN FOR MY BIRTHDAY! LET THE DONUT BAKING BEGIN!

As I get older, it’s more about the quality and thoughtfulness of the gifts I receive, not the quantity or trendiness of it. As I just turned 32 two weeks ago (I know, I know, these old bones here), a few friends and family got me appreciated and lovely gifts. My parents got me a food garnishing tool kit. One of my aunts bought me some new work pants from Loft. Dione and Caitlin bought me, respectively, potent alcohol and luscious mac & cheese at The Milton on my birthday night. Adam, however, bought me a donut pan. I literally screamed and punched him in the arm when I saw it, I was so freakin’ happy!

golden milk baked donuts

I’ve wanted to jump into donut-making for a long time; the Internet is rife with amazing recipes. I’m the first to admit that, right now, I’m not about developing any original donut recipes, as I need to run through my personal list of donut recipes I’ve found around my favorite food blogs! One such recipe I’ve been dying to make are Giselle’s Vegan Baked Golden Milk Donuts from Diary of an ExSloth! I love turmeric. I really love making myself a hot cup of turmeric tea a few times a week in the colder months. As I woke up yesterday morning, the 80°F degree temperatures that enveloped Manhattan on Tuesday and Wednesday turned into a rain-soaked 48°F. (C’monnnn! Too stark, too fast, Mother Nature! Give us some time to adjust!) A chilly Saturday, indeed! I glanced at the donut pan on my counter, and I suddenly knew what my first batch of donuts would be.

golden milk baked donuts

I worked with what I had and followed her recipe as closely to a T as the items in my pantry would allow. Ha! While her donut recipe is completely vegan, I am without flaxseed, so I used a plain ol’ egg. Also, I used all-purpose flour instead of spelt flour. I have a feeling these changes were fine, because I pulled some delicious, moist, springy baked donuts from my oven. Oh my! I had to restrain myself from not eating all six at once! I really wish I had the coconut cream to make the luscious frosting from her recipe (next time!), but you can’t go wrong with a simple glaze, conversely. Turmeric is a fairly polarizing flavor, and most people are used to it in savory dishes, not in a pastry or a dessert. In my opinion, it’s worth the exploration. The flavor of this donut is warm with the slightest bit of a citrus kick, thanks to the fresh-squeezed orange juice. I might even add some orange zest to my batter the next time I make these! Hmmmmmm…

golden milk baked donuts

Thanks for creating such an awesome donut recipe, Giselle! I’m currently bowing down to you, my mouth full of donuts.

golden milk baked donuts

Golden Milk Baked Donuts

(Adapted from Diary of an ExSloth’s recipe for Vegan Baked Golden Milk Donuts)
(Makes 6 Donuts)

Ingredients:

Donuts:

– 1 egg
– 1/4 cup unsweetened almond milk
– 1/2 tablespoon apple cider vinegar
– 1 tablespoon orange juice (preferably freshly squeezed)
– 1 cup flour, sifted
– 2 teaspoons baking powder
– 1/2 teaspoon cinnamon
– 1 teaspoon turmeric
– 1/4 teaspoon salt
– 2 tablespoons coconut oil, softened (not liquified)
– 1/3 cup agave nectar
– 1 teaspoon vanilla extract

Glaze:

– 2 cups confectioner’s sugar, sifted
– 3 tablespoons unsweetened almond milk
– 1 teaspoon vanilla extract

Before We Get Started…

– For a fully vegan-friendly recipe, use 1 tablespoon ground flax mixed with 3 tablespoons of water to make a “flax egg”, per the original recipe (link below recipe title).

– If you do not have almond milk or another plant-based milk, dairy milk can be used in both the batter and the glaze.

Directions:

1.) Preheat oven to 350°F. Lightly grease the inside of the donut pan’s cavities. Set aside.

2.) In a small bowl, whisk together almond milk, apple cider vinegar, and orange juice. Set aside; it is okay if it takes on a slightly curdled appearance!

3.) Sift flour into a large bowl. Whisk baking powder, salt, turmeric, and cinnamon into the flour until thoroughly combined.

4.) In another large bowl, whisk together egg and softened coconut oil. Slowly add in  agave while continuing to whisk. Pour in vanilla extract and whisk in until combined.

5.) Whisk in the milk mixture into the egg mixture, then pour the wet ingredients into the dry ingredients and mix until incorporated The dough should take on a very light springy texture. Do not overmix!

6.) Carefully spoon dough into a medium or large zip-top plastic bag or a pastry bag; if using a zip-top bag, carefully cut out one corner for piping out the dough. Carefully pipe the dough into the donut pan’s cavities, filling up to just below the top.

7.) Bake donuts for 10 to 12 minutes. Remove pan from oven and place on wire rack for 10 minutes. Remove donuts from pan and continue to cool on wire until room temperature.

8.) In a shallow bowl, mix together confectioner’s sugar, almond milk, and vanilla extract to create the glaze. Set a wire rack over a baking sheet or other easily washable surface; dipping donuts into glaze will cause a considerable amount of glaze runoff! Gently dip the tops of the donuts into the glaze, carefully turn over, and placed the unglazed side on the wire rack. Repeat until all donuts are glazed. Allow glaze to dry before eating…but if you’re really hungry, I will not judge you for eating one (or two) early! 😉

My first introduction to kohlrabi was roughly three years ago in the kitchen of my oldest friend’s childhood home. Growing up on a well-known dairy farm in Northwestern Connecticut, I always knew I’d eat well when hanging out with the Freunds. This visit was no exception. While hanging out with my friend Amanda, her younger sister Rachel prepped vegetables and fruits to pass through their new juicer. On the other side of the juicer, other plant-based appitizers were prepped. Of course, with Freund’s Farm being a proud “Farm Family” associated with Cabot, you can guess what kind of cheese we had on the table. I saw Amanda and Rachel eating slices of cheddar with slices of kohlrabi, akin to cheese and crackers. I was certainly curious, so I gave it a shot. I fell in love! The juicy crunch and relatively bland flavor of the kolhrabi paired perfectly with the sharp cheddar.

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Yes, this following photo is from three years ago, when Seek Satiation was merely a Twitter feed (which still exists, of course). I used to post occasional food porn on there when I felt I was spamming my friends’ Facebook feeds with too much deliciousness. Please note the artsy use of a jar top and the lack of focus on the actual cheese and kohlrabi:

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Admittedly, I kind of forgot about kolhrabi until this summer, and I now can’t seem to escape it! One, it’s always at my local greenmarket in Inwood. Two, I am in love with the way that Ali from Insprialized has turned another vegetable into yet another type of pasta. Her recipe for Creamy Corn Kohlrabi Pasta, which is delicious by the way, was definitely the inspiration for how to cook these noodles; admittedly, her version is much healthier than what I’m about to offer. 😉

kohlrabi pasta cheese sauce

I still remember how well the cheddar melded with the vegetable, so I thought that making a “mac and cheese”, of sorts, would really work well.

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Lo and behold, it definitely did! (Well, if I can offer my own humble opinion, that is…)

Kohlrabi Pasta with Creamy Cheese Sauce

(Inspired by Inspiralized’s Recipe for Creamy Corn Kohlrabi Pasta)
(Makes 2 – 3 servings)

Ingredients:

– 2 medium kolhrabi or 1 large kohlrabi, peeled
– 1 tablespoon olive oil
– 1 tablespoon all-purpose flour
– 2 tablespoons butter
– 1/3 cup milk
– 4 ounces shredded sharp cheddar cheese or 3 ounces shredded sharp cheddar cheese with 1 ounce Parmesan cheese
– Salt & pepper, to taste
– A few generous shakes of garlic powder (optional)
– A few sprigs of parsley, washed and minced (optional, for garnish)

Before We Get Started…

– A spiralizer is required for this recipe to create the kohlrabi pasta.

– Though so many meals make good leftovers, this is a dish best consumed immediately. It doesn’t save well once the cheese sauce is added. Conversely, if you have leftover kohlrabi noodles, those save well in a plastic bag for about 3 – 4 days.

– It is fine if you use a more mild cheddar for this recipe, but the sharp cheddar really makes the flavor pop against the more cruciferous taste of the kohlrabi.

Directions:

1.) Set your spiralizer up with Blade C, or the blade with the thinnest output (for your average sprializer, this blade has smallest triangular openings). Spiralize kolhrabi(s). Trim / cut noodles.

2.) In a large skillet, heat olive oil over medium-high heat. Add kohlrabi and cook for approximately 5 minutes, tossing occasionally, until preferred doneness. Add salt & pepper to taste. Set aside.

3.) Place saucepan over medium heat; add butter and slowly melt. Once melted, add flour. Whisk for approximately 2 – 3 minutes to create a roux; once flour and butter are combined, add milk and whisk. Bring mixture to a slow boil. Once bubbles begin to break the surface, add cheese and stir quickly to incorporate. Remove cheese sauce from heat. Add garlic powder, if desired.

4.) Pour cheese sauce over kohlrabi and toss until coated. Top with parsley, if desired. Divide and serve immediately.

Can I just say what a pain in the neck it has been to post lately? I have oodles of recipes in waiting, but no time to edit photos or post content. Thank goodness I went to Connecticut this weekend and have no plans this evening! This quiet time is much appreciated. I need to stick to my content calendar instead of having a social life. Ha! SUMMER GOALS: Stick to that content calendar, girl!

Moving on…

This past weekend, I went home to Connecticut to visit my parents. As the only child, the pressure is always on to make it home for birthdays and parent holidays. I have no other siblings to pawn it all off onto. (Haha.) So, off to Canaan I went for Father’s Day! I do love to cook when I’m home, namely because I have two willing recipe testers and good natural lighting. Admittedly, I tend to go the sweeter route when making breakfasts, because Papa is a sugar fiend. Cinnamon rolls and baked oatmeal pans are quite common. However, I was feeling the urge for something saltier, something savorier. Plus, the chives in my parents’ backyard were just begging to be cut and used!

fresh chives

This recipe, originally, was going to be made on puff pastry, something more akin of a breakfast tart. However, after spending an ungodly amount of money on good Gruyère, the price of puff pastry made me low-key irritated. Ha! I decided to go the galette route, because I love pre-made pie crusts. Though I advocate for making things from scratch nine times out of ten, pre-made pie crusts are my favorite “cooking crutch”. They are wonderfully versatile. I’m sure Sandra Lee would be proud.

breakfast galette bacon eggs chives

Breakfast Galette
(Serves 4)

Ingredients:

– 1 pre-made pie crust, rolled out
– 4 ounces Gruyère cheese
– 4 ounces ricotta cheese
– 8 strips bacon, cooked and drained
– 2 – 4 eggs
– Salt & pepper, to taste
– Chives, for garnish

Directions:

1.) Preheat oven to 425 °F. Lightly grease baking sheet or place parchment paper on baking sheet. Unroll and place pie crust on baking sheet. Set aside.

2.) In a large skillet, cook bacon until browned and cooked through, but not totally crisp. Place on paper towels to drain. If skillet is not large enough for all bacon, cook in batches.

3.) In a small bowl, combine Gruyère and ricotta. Season with salt and pepper, to taste. Gently spread cheese mixture in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.

4.) Place bacon on top of cheese mixture, being sure it is uniformly covered. Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary.

5.) Bake galette for 15 minutes or until edges are slightly golden. Remove from oven. Crack eggs on top of galette and return to oven for 7 – 10 minutes or until egg whites are set and yolks are soft; cook up to 12 minutes for a harder yolk. Remove from oven, garish with chives, if desired, and serve immediately.

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breakfast galette bacon eggs chives