Spelt Breakfast Muffins

I've been experimenting with spelt as a substitute for AP flour in some of my baking recipes.

My daughter suggested I try using spelt flour and she gave me a couple of her recipes to try.

I made spelt pancakes first and when grampy said they were 'good' I then made both chocolate cookies and chocolate chip cookies. I have to say no one noticed there was a difference, including the boys.

Many of you know of, and may even use spelt, but if you haven't heard of spelt, it's an ancient cereal grain in the wheat family, and has been cultivated for centuries in both the middle east and Europe.

Some Spelt facts:

• Spelt has a tougher outer husk than wheat which protects the grain preserving the nutrients and flavors.
• The tougher husk also protects the grain from pests/infestations which makes it easier to grow without the use of pesticides.
• Is more water-soluble than wheat flour
• Has fewer calories than wheat flour
• Has more protein than wheat flour
• Has less fiber than wheat flour but said to be easier to digest
• A good source of vitamin B2, manganese, niacin, copper, phosphorus & protein
• It is NOT gluten-free
• Comes in both white flour or whole wheat varieties

My Spelt Breakfast Muffin recipe is really easy and the muffins are ready in less than 35 minutes from start to finish.

Spelt Breakfast Muffins
Ingredients:

• 3/4 cup spelt flour
• 2 TBLS. corn starch
• 1 tsp. baking powder
• 1/8 tsp. nutmeg (optional)
• 1/4 tsp. cinnamon (optional)
• pinch of salt
• 1 egg
• 2 TBLS. plain yogurt (greek, regular, non-fat)
• 1 TBLS. applesauce
• 1/4 tsp. vanilla
• 1 TBLS. grapeseed oil (or vegetable oil)
• 1/4 cup organic agave nectar (can substitute honey or maple syrup)
• Confectioner's Sugar for dusting
• Marmalade or fruit preserves (optional)

Directions:

1. Preheat oven to 375 degrees & spray mini muffin pan with non-stick spray. Yields about 14 to 18 mini muffins.
2. Sift dry ingredients in medium size bowl and set aside.
3. In small bowl whisk together the egg, yogurt, applesauce, vanilla, and oil until well blended.
4. Add the wet ingredients to the dry all at once and stir well just till combined.
5. Fill the muffin cups only halfway with batter, approx. 1-1 1/2 TBLS. of batter. The muffins will rise.
6. Bake 7-8 minutes.

• Cool on wire rack for 5-10 minutes.
• You can leave the muffins plain and spread with butter, marmalade or your favorite fruit preserves.
• In a gallon size baggie add 1/2 cup confectioner's sugar; drop in the warm muffins and gently shake bag to coat the muffins with the sugar.

Mangia!
Winelady Cooks



I've shared this with:

Hearth and Soul Hop
Food-Tastic Friday

Do You Want Red, No White, No.....

An often asked question is "what wine should I serve with . . . ?" This is an age old question that does not always have a straight-forward answer.

Wine and the food one likes is subjective and is not always the same wine and food our dinner partners like. Our individual tastes and flavor expectations are sometimes triggered by a memory that takes us back in time affecting our likes and dislikes.

But you didn't get the answer to the question, right. O.K., so there is the old classic rule for food and wine pairing -- red wine with red meat and white wine with white fish. Today the old classic rule does not always apply nor does it have to.

Since winemaking has changed over the last 30+ years there is a wide variety of wine styles that are now more food friendly.

Though there are some things to keep in mind when trying to figure out what wine to choose.

Similar -- choose a wine to complement the food that has similar flavors and texture making both the food and wine stand out, complimenting each other. Choose a light simple wine to enjoy with a light simple dish; or a rich wine with a rich dish.

Balance -- Find a balance between the food and wine. If a dish is spicy the wine should balance the heat of the dish.   Just like a happy couple when there is harmony one does not dominate the other.

Region -- When in doubt, select a wine from the same region as the food being prepared. When in Rome . . .; in other words, eat and drink local.

Simple Rules For Food & Wine Pairing

Light Food -- Light Wine
Rich Food -- Rich Wine
Spicy Food -- Off-Dry Wine (semi-sweet wine)
Sweet Food -- Sweet Wine
Oily Food -- Wine With Acidity
Fatty Food -- Wine With Tannin

 Remember, it's only a matter of taste!

Salute!

Winelady Cooks

Grilling Vegetables {gluten free}

We all need to eat more vegetables so why not grill them with the burgers and everything else you grill. If you haven't yet tried grilling veggies it's really easy, and definitely worth it.

The flavors of the vegetables complement the grilled meats and fish. It's a healthy side, low in calories, and a delicious addition on the warm burger bun.

Veggies that are meaty or have more substance are the easiest to grill. Peppers, mushrooms, fennel, asparagus or carrots are delicious and I like to include yellow squash or zucchini with onions and garlic for extra flavors.

It's easy to do, the prep is quick and the 'grill master' (that's grampy in our house) does the cooking

Grilled Vegetables

• Pick up your favorite vegetables at the farmers market or CSA; or use the fresh vegetables from your garden if you have one.
• Clean and cut them in 1-2" pieces, depending on the vegetable.
• Leave the asparagus spears whole after removing the tough end, cut the softer vegetables (i.e., zucchini, squash, eggplant, onions) 1/2 inch thick so they don't melt away.
• Toss the cut vegetables in a large bowl with a drizzle of olive oil, 2-3 tablespoons of balsamic vinegar and salt and pepper to taste.
• Place the 'meatier' vegetables on the grill first. Turn them every 3-5 minutes to prevent burning, and after 10 minutes add the softer zucchini, squash, eggplant, onions. These cook in about 5-8 minutes (depending on the heat of your grill).
• Use a grilling pan with holes in the bottom. I buy the large aluminum foil pans in the supermarket in the spring and stock up for the summer. They are specifically made for grilling smaller foods and perfect for veggies. I put them in the dishwasher after use, and when they burn out I toss them. EASY!

If you are on a gluten free diet this recipe is perfect with gluten free condiments.



I've shared this with:







Mangia!
Winelady Cooks

Scenic Sunday

Summer Sky At Dusk

Linked to: Scenic Sunday

Family Time - Life's Simple Pleasures

Why is it that our busy lives keep us so cornered that we don't have enough energy to carve out time to visit with our family who live a fair distance away?

This month we are celebrating our dad's birthday. It was a bit of a challenge to make all the arrangements because all our schedules are out of control.

We finally made it and we had the best time. Dad put together a little party with a few of his closest friends and of course us -- we are enough to have a fun party, but with dad's dancing pals, well, it was more fun than we ever imagined we would have.

I don't see my sisters often as we all live hours away and the traffic that we encounter travelling to visit can take twice as long as it should. Time is so precious to all of us and with all our personal family commitments that come up, we just never get the chance to make the journey. Bad Excuse! but it's the truth.

This is not acceptable but we all have come to accept it. It's times like dad's party and the rest of the time we spent together that reminded us how much fun we always have.

My sisters are all very funny, they could be stand up comics, and then there's me - I have no sense of humor (at least that's what grampy says). We make each other laugh over the silliest things and we have a knack of finding humor in ever situation.

It's times like this when we realize that we miss spending time together.
It's times like this when we want to make plans to meet up again soon.
It's times like this when we realize that our hectic schedules are impossible to coordinate.
And It's times like this when we say "remember when" before our lives became so complicated.

With Love,

To Life's Simple Pleasures!

Prosecco - Light and Refreshing

The heat wave must be getting to me -- light and refreshing is the drink we need, be it luscious lemonade or a fizzy sparkling wine, as long as its cooooolll!

Alcohol is not necessarily to be thought of as a thirst quencher, but we do a lot of entertaining during these warmer months and we usually include beer, wine and mixed drinks.

I recently wrote about two of my favorite wines, Rose and Prosecco for summer enjoyment. Since the heat wave is making me add ice to my drinks and I'm still craving cool and refreshing drinks I thought I would add a bit more info on Prosecco.

Prossecco is the Italian sparkling wine that could be considered the house wine in almost every home in Italy. It can be served anytime of year for any occasion, any day or a very special day.

It is a refreshing sparkling wine that is mostly dry and has a fruity and lemony flavor. It is a very light sparkler, that is affordable and can be served before, with, or after any meal.

Like other sparkling wines, Prosecco is available in a variety of styles from dry to varying levels of sweetness. They will be labeled, from dry to sweet, Brut for the driest style, Extra Dry, Dry or Demi-Sec which is the sweetest.

If you enjoy dessert pick up two bottles of Prosecco, one Brut or Extra Dry style to enjoy with your grilled foods and one Dry or Demi-Sec which are sweeter to have with fruit and other desserts.

Serve the Prosecco well chilled. You can keep it in a bucket of 1/2 water and 1/2 ice and it will be perfectly chilled to enjoy.

Raise your glass and toast the sunshine and Happy Days! of Summer.

Salute!

Winelady Cooks

Happy Fourth!

Fourth of July celebrations are heating up - as is the weather, but it is summer and the heat is to be expected. We can always keep cool under a shady tree.

What we need is a light, crisp and refreshing wine that can withstand the chill of our fridge, and maybe even an ice cube or two in the glass (ooohh! don't tell the wine geeks).

When you are out shopping this week look for a crisp, refreshing, light, and perfect for relaxing under that shady tree wine.

One of the best choices for this type of chillin' wine is a Sauvignon Blanc. Some have citrus or tropical fruit flavors; others have a hint of citrus with some pear or apple; some have vanilla or oak flavors; and some are very herbal with flavors of cut grass, gooseberries, green apple and some minerality.

There are excellent values for Sauvignon Blanc from Stellenbosch, South Africa and also from New Zealand. Ask the clerk in the wine shop which Sauvignon Blanc to choose that best suits your preferred flavor profile.

Some favorite summer foods to pair with Sauvignon Blanc are grilled pork loin; grilled asparagus spears; grilled fennel; barbecued oysters.

Choose a Sauvignon Blanc that has more citrus and acidity to pair with grilled seafood drizzled with citrus flavors and salads with vinaigrette dressings.

Well, off I'll be sitting under a shady tree and hopefully cooling off in hot sunny Florida visiting with my dad.

It's a little hectic getting packed, doing chores and handling all the usual daily stuff that makes our day get out of control so I'll be scheduling only 1 post a week for the rest of the month.

A little change of pace will be nice though I'm sure I'll be anxious to get home. Isn't that crazy -- we can't wait for a vacation but then we can't wait to get home -- something's wrong with this picture.

Keep Cool! and have a very Happy and Safe Fourth!

Salute!
Winelady Cooks