You must be thinking, what is a freaking groat? When I first tried them, gross-oats came to mind. Groats are the hulled grains of various cereals, such as oats, and are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm. I get that they’re good for you, but how do you make them edible?
Soak your groats!
These muffins are the only way I could get the goons to eat their groats. I tried to make these healthy, but palatable – not an easy feat when working with groats. You can find them in the bulk foods section of your local health food store.
Don't goon out on too many gruffins
Banana Chocolate Chip Oat Groat Muffins (Gruffins)
- 1 cup oat groats, rinsed and soaked overnight
- 1 ripe banana
- 1/2 cup unsweetened apple sauce
- 1/3 cup unsweetened kefir (or yogurt)
- 3 tablespoons brown sugar
- 1 tablespoon coconut oil, melted
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Preheat oven to 375. Spray muffin tins with cooking spray. Combine groats, banana, sugar, kefir, applesauce and oil in a food processor, and pulse 10-12 times to combine. Put ingredients into a bowl with the egg and vanilla. Add dry ingredients and mix until just combined. Spoon into muffin trays and bake 20-25 minutes until golden brown and cooked through. Makes 12 gruffins.
So here is my first attempt at healthy eating to slim the goon/goonette. This recipe is from Kimberly Snyder’s “The Beauty Detox Solution.” It is intense tasting, but you get used to it, and it’s surprisingly filling. The first time you try this recipe, add extra apple and less celery for better taste. It’s intended to be consumed on an empty stomach first thing in the morning (after a cup of hot lemon water).
Wish me luck.
It tastes as green and as healthy as it looks. Choke it down!
“Glowing Green Smoothie”
1.5 cups of filtered water
1 head of organic romaine lettuce, chopped
1/2 head of a large bunch of organic spinach
3-4 stalks organic celery
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of 1/2 lemon
1/2 bunch of parsley and/or cilantro
Add the water, romaine and spinach to a blender and starting on the lowest setting, mix until smooth. Gradually add the additional ingredients one at a time.
Makes two servings. This will keep for 1-2 days covered in the fridge.
For this slimmed down recipe, we served it with blue corn tortillas, cabbage slaw, pico de gallo, and guacamole.
Slow Cooker Pork Tenderloin Tacos
- 1 pork tenderloin
- Copious amounts of your favorite spice rub (salt, pepper, cumin, brown sugar, cayenne, chipotle, etc.)
- 1 onion, chopped
- 3 cloves of garlic, smashed
- 1 small can of green chilies
- 1 can of green enchilada sauce
- hot sauce to taste
Cover the pork in the spice rub of your choice. Add it to a slow cooker and cover with the chilies, garlic, onions and enchilada sauce. Cook for 4-5 hours on high heat. Remove it from the slow cooker and pull it apart with two forks, Take the pan drippings and strain off the fat and solids. Pour strained sauce over the pork and toss to coat. Serve over warm tortillas with salsa, sour cream, cheese, cabbage, etc. Enjoy!
It’s Christmas day and nothing is open except for the Indian restaurant down the street. For some reason, I am craving cocktails and garlic naan! With a few things on hand, I threw these together, and feel a little more festive, merry, warm, and in the Christmas spirit.
Merry Christmas to all you goons out there…big and small!…xoxoxo
1 part tequila
1 part orange liquor
1 part lime/lemon
1 part pomegranate juice
1 part seltzer water
Mix to combine. Taste and adjust booze/juice as needed. Enjoy!
When I think about goonettes, Lidia Bastianich has to be on the list. Tonight we made her fresh pasta recipe and it came out great! We topped it with a Sunday gravy that had been simmering away all afternoon.
The pasta attachment for the Kitchen Aid makes it so easy!
I’m almost in carb heaven.
Everyone ate the pie before I could take a picture. It’s that good.
The original recipe came from www.food52.com where they blended the ingredients with an entire Meyer lemon – skin, seeds and all. I had a hard time getting my hands on a Meyer lemon, so I tweaked the recipe to use a standard lemon (more juice, less rind), and it was sweet perfection. Tastes like a lemon bar pie. Serve it with a few sprigs of mint and vanilla ice cream, or try it with a shortbread cookie crust. My mom thought it would be nice with toasted coconut on top and coconut ice cream. Enjoy!
Oh My Lemon Pie
– 1 prepared pie crust
– 2 lemons, juiced
– 1 thick lemon slice
– 1 teaspoon lemon zest
– 1.5 cups of sugar
– 1-2 teaspoons vanilla extract
– 1-2 pinches of salt
– 1 stick of butter
– 4 eggs
Preheat oven to 350. Add all ingredients into a food processor and blend until smooth (about one minute). Pour into prepared pie crust and bake 40 minutes, or until lightly brown on top. That’s it!
This recipe is courtesy of friend’s mother in Georgia. In my cooking frenzy, I tried to cut the flour with the shortening in my food processor; however, I quickly realized that the food-pro can only handle three cups of flour at a time. It helps to halve the recipe.
I served these tasty mounds of love with country ham, pickles and mustard, and others with pimento cheese and black olives (see previous post) at an event for wine bloggers at Weygandt Wines (www.weygandtwines.com).
This recipe makes approximately 35 small biscuits.
1 1/2 packages yeast
5 tablespoons warm water
5 cups sifted all purpose flour
2 tablespoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 cup shortening
1 1/2 cups buttermilk
- Dissolve yeast in warm water. Sift dry ingredients together, then cut shortening into the flour mixture. Add buttermilk and yeast. Knead lightly but *do not let the dough rise*.
- Roll out and cut with a round biscuit cutter
- Put on a baking sheet touching each other (helps keep the biscuits moist)
- Bake for 20 minutes at 400 degrees. Brush with melted butter on top after baking.
A batch of this will last for at least a week in the fridge. My friends from the south grew up eating this sharp and cheesy delight at cocktail parties and holidays, and my peeps from the north are captivated by its bright orangey/pink hue. You have to try it on burgers, straight up, no ketchup needed.
Pink ‘n Juicy
8oz sharp white cheddar, shredded
8oz yellow cheddar, shredded
7 oz. jar of Pimentos, drained and rinsed
2/3 cup mayo
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (or more to taste)
1/2 teaspoon cayenne pepper (or more to taste)
Combine all ingredients in the food processor and pulse to combine. You will want the consistency to be somewhere between chunky and smooth. Taste for seasoning. Store in an airtight container for one week in the fridge.
This recipe was inspired by a terrific pumpkin curry dish that we enjoyed a few weeks ago at Thai X-ing (http://thaix-ing.com/).
My version has a little less sugar, much more spice, and uses several types of squash. I recommend that you make this ahead and let it sit for a few hours before serving so that the flavors meld. Enjoy!
Serves 8-10 goons!
- 1 TBSP canola oil
- 1 small pie pumpkin, 1 butternut squash, 1 kabocha squash – peeled and cubed (or any other orange squash except spaghetti)
- 2-3 small red or sweet potatoes (peeled and cubed)
- 2 medium carrots, peeled and cut into thick slices
- ½ red onion, cut into thick ½ moons
- 1 yellow bell pepper, cut into thick slices
- 1 cup cherry tomatoes
- 1 can chick peas
- 3-4 cloves of garlic
- 1-2 fresh Thai chilies
- 2 cans of coconut milk (possibly more as needed)
- 2-3 TBSP tamarind paste
- 4-5 TBSP soy sauce
- 3-4 TBSP brown sugar
- 1 lime – juiced
- ½ orange – juiced
- 1 TSP tumeric
- 2 TBSP rice vinegar
- 1 TBSP fish sauce
- 1 TBSP ground coriander seeds, 1 TBSP ground cumin, 1 TSP fennel seed
- ½ red onion
- 1 TBSP red curry paste
- Chopped cilantro
- Thai basil
To make the vegetables, heat the canola oil over medium high heat and cook the squash, potatoes, carrots and onions until they start to get some color. While they’re cooking, combine all of the ingredients for the curry sauce in a blender and puree until smooth. Add the curry sauce to the pot and bring to a boil. Reduce heat and simmer to thicken. Add the rest of the vegetables (except the chick peas) and simmer for approximately 30 minutes or until all vegetables are soft. At this point, check the seasoning! Add more chili sauce, coconut milk, soy sauce, sugar and fish sauce as needed. Add the chick peas at the very end until just heated through. Garnish with cilantro and basil, and serve over warm sticky rice.
Salad Smoothie Shake (serves one petite goonette)
8 oz. unsweetened almond milk (you can also use water, juice, soy milk or skim milk)
1 scoop whey protein powder (preferably vanilla without added sugar)
1 tsp flax oil
1/2 ripe banana (use frozen ripe bananas to make the smoothie even more like a milk shake)
1 handful frozen pineapple (or mango)
1 handful fresh or frozen blueberries
1 handful fresh spinach
Add all ingredients into a blender and kick it into high gear to combine. I also like to add some of the following to mix it up from time to time:
- Toasted almonds
- Greens powder (available at Whole Foods)
- Ground flax seeds
- Any ripe berries
- Any greens
- Nut butters
- Coconut milk (lite)
Mmmmmmmmm…..can’t wait for my next burger.
Tastes much better than a salad…I promise