SWASHBUCKLED! (S1E3): Carbs on Carbs on Carbs

Wanna know what a #HIFD is? Can Amanda keep her success streak going for the third week in a row? Check out the latest episode of Swashbuckled! to find out! (unless your name is Carin Sharin, then just turn it off right now!)

Read on for episode breakdown


 

Ingredients in this week’s episode:

I went into this week feeling extra confident, with two successful weeks under my belt, I thought I would be able to keep the streak going forever! But Marie SWASHBUCKLED me with her ingredients this week. Most notably, the Wild Blueberry Muffins (which were delicious on their own).

Speaking of delicious, that Sweet Sriracha Uncured Bacon Jerky was a little piece of heaven on earth, so do yourself a favor and pick some of that up, stat!

So with all those yummy standalone ingredients, why didn’t the dish work?

Well, for one thing, the texture was funky. The idea of carbs on carbs on carbs was a bust. The quinoa made the casserole extra mushy, and the blueberry muffins didn’t crisp up, taking the mush to the next level.  The spice in the jerky didn’t carry through as expected either, so more flavor and spice needed to be infused into the dish.

Below is the recipe…but, do yourself a favor and don’t make it! Instead, if you are interested in trying this out, make some changes and see what you can do to improve this Highly Instagrammable Fail Dish (#HIFD).

Definitely Not Gumbo Casserole

  • Servings: 6
  • Difficulty: easy, but why would you?
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Recipe by Amanda Hibshman, RDN…unfortunately

Ingredients

  • 1 Tbsp Olive Oil
  • 1 bag Butternut Squash
  • 1 Chayote Squash, peeled and diced
  • 1 cup Heirloom Tomatoes
  • 1/2 Pineapple, peeled and diced
  • 2 Dorot Garlic Cubes
  • 1/4 tsp Salt
  • 1 bag Frozen Shrimp, thawed and tail removed
  • 1/2 – 1 cup Chicken Stock*
  • 1 cup cooked Quinoa*
  • 1/2 cup Fresh Cilantro, Chopped
  • Strussel Topping:
    • 2 Wild Blueberry Muffins, crumbled.**
    • 1 bag Sweet Sriracha Uncured Bacon Jerky
    • 1/2 cup Oat Bran

Directions

  1. First off – Don’t make this meal the same way I did, unless you really want to not be satisfied with the final product. If you insist, proceed to step two.
  2. Preheat oven to 425 degrees F. Heat Olive Oil in a skillet over medium high heat. Once oil is hot, add in butternut squash, chayote, and tomatoes. Cook for about 5-7 minutes, then add pineapple, salt, garlic and shrimp. Cook for about 3-5 minutes, then add broth and cooked quinoa and cook down (*or don’t add those and see how it goes. That is what i would have done differently). Transfer mixture to a baking dish.
  3. In a separate dish, combine crumbled blueberry muffins (but…why??), bacon jerky and oat bran. Top on baking dish and bake in oven for about 20 minutes, until top is brown. **But, if you want to make this dish even better, swap out the blueberry muffins for cornbread, and add some shredded mozzarella cheese in there. Omit the quinoa altogether and use just a little bit of chicken broth…

Definitely Not Gumbo

White Chocolate, Raisin and Oat Cookies

 

White-Choc-Raisin-Oat-Cookies-MAIN

My mother-in-law’s chocolate chip cookie recipe is something held sacred among her boys.

I, however, can’t ever get them right, even when I follow her recipe down to the most minute details. And trust me, have had lengthy conversations about her exact process, and I still really can’t figure out how she makes them so perfect each time. I have decided to stop beating myself up and attribute my past failures to the loss of 4.5K in elevation. But I still try! And, I tell ya, every time I make them, I always get a lack luster “yeah… they’re…good! But they just aren’t the same…did you change something in the recipe?”

At first…no, I wouldn’t change the recipe. But then after multiple failed attempts, I started to veer off and blaze a new trail.

Side note/Fun fact: I can never stick to a recipe. I always have to add a little this or a little that to make it more *me.* This aspect of my personality drives my other half absolutely bonkers.

Lucky for me, my daughter thinks it is super fun. If it were up to her, we wouldn’t use a recipe (or logic even) for anything we make.

Baking-Kid

Bless her heart, she just loves to be in the kitchen with me.

Most days of the week, my daughter asks if I want to make cookies with her. I know that she is ultimately asking because she is Cookie Monster’s mini-me, but I like to give her the opportunity to help out as much as possible in the kitchen and pass my knowledge on to her as often as I can. It’s a good life skill to have! So we usually make a little something together a few times a week.

Today, I had a container of oat bran staring me in the face (purchased to make Honey Raisin Oat Bran Muffins) My MIL’s chocolate chip recipe calls for oats, so I figured I would start with her recipe as a base and make a few…alterations.

First thing I did was swap out the Old Fashioned variety for Oat Bran.

Now, there isn’t anything wrong with old fashioned oats, it is just a little different than oat bran. Since I am super-pregnant at the moment, I need all the protein and calories I can get, I decided to opt for the bran (and here’s why…)

First, let’s have a closer look at oats:

WholeGrainKernel_WGC_0When oats are harvested, their inedible hull is removed and you have Oat Groats. Groats are made up of three parts: the Bran, Endosperm and Germ  (Click here for more information on those layers). In a nutshell…The BRAN layer is the outside layer, rich in protein, fiber, antioxidants and B-vitamins. The ENDOSPERM is the large middle layer that is rich in starchy carbohydrates, and also contains some protein as well as small amounts of vitamins and minerals. The GERM is the innermost layer that contains lots of healthy fats and b-vitamins as well as some minerals, protein.

Old Fashioned Oats come from a processing technique that steams the oats and then rolls them flat, giving you all three parts of the groat, thus making it a whole grain. Oat Bran is not considered a whole grain, because it is just the nutty outer layer that is full of fiber and protein.

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Looking at the nutrients side by side, Oat Bran provides significantly more fiber and protein, and has a texture closer to flour, so it works well in baked goods. Not saying one is superior to the other, they are just different.

Getting back to these delicious cookies…

Some other swaps I made were changing half of the flour to 100% White Wheat Flour, substituting honey for part of the sugar, and adding cinnamon.

The result was surprisingly delicious, probably the best luck I have had with this recipe yet!

White Chocolate, Raisin and Oat Cookies

  • Servings: 26 Cookies
  • Difficulty: moderately easy
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Ingredients:

  • 1/2 Cup Butter
  • 1/2 Cup Shortening*
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar, Packed
  • 1/4 Cup Honey
  • 1 Egg
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon
  • 2 tsp Vanilla
  • 1 Cup Oat Bran
  • 1/2 Cup 100% White Wheat Flour
  • 3/4 Cup All Purpose Flour
  • 1/2 Cup (approx) Raisins
  • 1/2 Cup (approx) White Chocolate Chips

Directions:

  1. Preheat oven to 375 degrees. Cream butter, shortening, sugar, brown sugar and honey in a mixer on medium-high speed for a few minutes, until light and fluffy.
  2. Add egg, salt, baking soda, cinnamon and vanilla. Mix well.
  3. Add Oat Bran and Flours until combined. Add Raisins and Chocolate Chips according to taste.
  4. Space cookies at least an inch apart on cookie sheet, as they spread. Bake for 10-14 minutes (smaller cookies 10, larger cookies will need more time). With a spatula, transfer to cooling rack and enjoy!

Cookie-Perfection

 

*I really am not a huge fan of shortening, because most contain partially hydrogenated oils (trans fat) and other chemicals that don’t belong anywhere near our bodies. But I do seldom use it in some baked goods because it does create a superior texture for cookies. Trader Joe’s doesn’t have shortening (that I know of), so you can use 1 cup of butter as opposed to part butter/part shortening. OR if you have some lard on hand, try that.  I use All vegetable crisco baking sticks because they have no trans fat (the oil has been fully hydrogenated to saturated fat as opposed to partially hydrogenated to a trans fat), but they still aren’t the best option. I haven’t really found an alternative, so if you have any tips or tricks to replace shortening in cookies – leave a comment below!

Honey Raisin Oat Bran Muffins

Honey Oat Bran Muffins FFK

 

I love me a good Bran Muffin.

…and we’re not talking the healthy kind! The more the honey and sugar to disguise the bran, the better. It’s for this reason, my bran muffin consumption usually falls in the “special occasion” category.

BUT WHAT IF I WANT THEM ALL THE TIME?!?!

That’s where this recipe comes in. I found a Mimi’s copy-cat recipe on the internet, and made many tweaks to get the nutritional profile to a range that I would feel comfortable with calling this “breakfast” as opposed to “dessert.”

Some of the changes included swapping the regular flour for my favorite 100% White Whole Wheat Flour, swapping out the oil for a mix of melted butter and mashed banana, and drastically changed the glaze entirely (that one was painful).  I also added some extra flavor in the form of vanilla extract and pumpkin pie spice.

Is it nearly as decadent as I am use to? No. But is it a whole lot healthier and tasty enough for me to enjoy? Absolutely.

This would pair really nicely with Vanilla Greek Yogurt and Berries for breakfast…and Coffee…Of course.

Honey Oat Bran Ingredients FFK

Honey Raisin Oat Bran Muffins

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 Cup 100% White Whole Wheat Flour
  • 1/2 Cup Oat bran
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Pumpkin Pie Spice
  • 3/4 cup Buttermilk (or milk + 1/2 tsp apple cider vinegar)
  • 1/2 tsp Vanilla
  • 2 Tbsp Melted Butter
  • 1/2 Mashed Banana
  • 1/3 cup Chopped Raisins
  • 1/4 Cup Honey
  • 1 Egg
  • Glaze:
    • 1/2 Cup Powdered Sugar, sifted
    • 2 Tbsp Honey
    • 1 Tbsp Hot Water

Directions:

  • Preheat oven to 375 degrees.
  • Mix first five ingredients (the dry ingredients)
  • In a separate bowl, combine the next seven ingredients (the wet ingredients).
  • Create a well in the dry ingredients, and mix the wet ingredients into the dry until just incorporated (don’t overwork this).
  • Grease muffin tin (I use the coconut oil spray), and place ~ 1 Tbsp of batter into each section. Should be 1/2-3/4 full.
  • Bake for ~ 20  minutes. While muffins are baking, whisk together all glaze ingredients in a separate bowl
  • Remove while warm and place on a plate. Cover with glaze (about 1/2 tbsp per muffin). Glaze will fall down the top of the muffin and gather at the bottom of the muffin.
  • Best when consumed immediately and piping hot!