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Posts Tagged ‘maple syrup’

by Sarah Steimer

Fennel and carrot soup

The deep flavors of this soup could almost be mistaken for a bit of bacon fat or another meat product, but it all stems from slowly cooking the vegetables. Even the browned butter walnuts add another layer of depth to this very simple soup. The cream wouldn’t be totally necessary, but it’s certainly a nice touch (especially with that maple syrup).

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by Sarah Steimer

Gluten-free oat waffles

These waffles were honestly better than many gluten-full waffles I’ve eaten. They’re going straight to the top of my, “Hey, still a splurge but not too bad for you in the long run” list.

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by Caitlin Saniga

Maple pumpkin cornbroad

Baking is one area where I’m frightened about making substitutions and getting creative, so I took baby steps with this New York Times recipe. Instead of honey, I used maple syrup (and was curious about using molasses), and I added a dash of cinnamon. I considered adding zest from a mandarin orange but then chickened out. Maybe next time …

  • 1 cup canned pumpkin puree
  • 1 cup low-fat milk
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Heat the oven to 400 degrees, and place a 2-quart baking dish on a rack in the middle of the oven.

Whisk together the pumpkin puree, milk, olive oil, maple syrup and eggs.

Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda, cinnamon and salt.

Stir the dry ingredients into the wet ingredients and mix together without overworking.

Remove the baking dish from the oven, and add the butter. When it is melted completely, brush the sides of the pan with the pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 or 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Slather warm pieces with butter, and drizzle them with more maple syrup.

Makes 12 servings.

Recipe adapted from: nytimes.com

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by Sarah Steimer

Maple-cayenne popcorn

This popcorn was gone in a flash. If you’d like to slow yourself down, try offering this up with a bowl of nuts and dried cranberries on the side. Or just try not to be a snack monster like I am.

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by Sarah Steimer

Carrot cake granola

Every so often, I like something a little sweet for breakfast — like carrot cake. But we can’t bite into a big hunk of sugar every morning, so I transformed that cake favorite into a (much healthier) granola version.

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by Sarah Steimer

Peanut butter and cocoa granola

Peanut butter and cocoa? Those are some year-round flavors, and this has become my year-round granola choice. The add-ins depend on the season: dried golden raisins or dried cranberries in the fall and winter, then switch to fresh berries for spring and summer.

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by Sarah Steimer

Rainbow chard with a maple-vinegar drizzle

I love chard so very much, but for whatever reason I haven’t eaten much in the past few month. This salad brought my love for the green back with a vengeance, and it made sure I wouldn’t forget it again anytime soon.

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