One of my friends gave me a recipe for ultra light banana bread. The thing is, I’m not one for substitutes (fake egg, chemical sugar substitutes, etc). I think there’s a trade off of biting the bullet for “real” ingredients over zero fat or zero sugar additives that may save you calories, but give you a nice serving of processed crap instead. I don’t want finding ingredients to be a bitch, I don’t want chemicals in there or for the flavor to leave a weird coating on my tongue. I want my food to be mostly clean, but I’m no die hard. That’s just me. And I’m an ass, so by no means do you have to agree. Point is, I’m eating this banana bread and without the egg substitute and with real sugar it’s good. It’s an absolutely fine banana bread. But I am trying to be very conscious of everything I put in my body. That banana bread didn’t give me anything. So how could I get it to give me more?
Well, for starters I added dark chocolate. Ya know, for the antioxidants or whatever the hell. I substituted some of the flour for organic protein powder, changed the sugar substitute to real sugar and reduced the amount, added a little fat for moisture, and now have a protein boosted Banana Bread/Muffin for a quick breakfast to go prior to work.
Chocolate Banana Protein Bread
1 cup + 2 TBSP whole wheat flour (or all purpose or some mix of the two, doesn’t matter)
2 scoops (1 serving) Orgain Organic Chocolate Protein Powder
1/2 cup granulated sugar (Or sugar substitute. You do you.)
2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp salt
1 tsp Vanilla
1 1/2 to 2 cups smashed over-ripe bananas
2 TBSP Greek Yogurt (or light sour cream or regular sour cream or 0% greek yogurt)
1/2 cup Apple Sauce (or no sugar added applesauce)
1/4 cup Ghirardelli dark chocolate bittersweet chips
Preheat ye olde oven to 350 degrees. Take a bread pan or muffin tin (makes 8 muffins) and spray with non-stick spray. Mix everything, except the chocolate in a bowl. Seriously. Just chuck it all in at once, skip the pomp & circumstance of sifting this or blending that or creaming. Screw that. Just put everything in a bowl and mix it with a hand blender, a good spoon, or your kitchenaid mixer. Once mixed well and mostly smooth, pour the batter into your prepped bread pan. Sprinkle the chocolate chips on top. Bake for 40-45 minutes for bread (35-40 minutes for muffins) or until a tooth pick comes out mostly clean. I like my bread moist, a little dense. If you want yours dryer or more cake like, cook it longer.
Let cool for an hour at least. I took mine out of the oven and let it cool a good couple of hours, then I sliced it into 8 pieces, wrapped them individually, and stacked them in the fridge for a quick grab-&-go breakfast for during the week. Each slice has less than 200 calories, 3 grams of fat, and about 8 grams of protein. That’s a lot less sodium, less fat, and less calories than an Odwalla, Kind, or Clif Bar and more protein than the Kind. And CHOCOLATE! Boom.
Using trimmed chicken thighs and herbs de Provence with lavender kicks up the flavor of this classic for a modern twist without ramping up the calories in kind. Sure, it’s called “Chicken Pot Pie”, but in these parts it’s known as CHICKEN POT AWESOME.
1 lb boneless, skinless chicken thighs trimmed of any excess fat and cut into 1″ chunks
3/4 cup roughly chopped carrots
2/3 cup frozen peas
2/3 cup frozen corn
1 cup chopped mushrooms (“Optional,” my husband says. They’re not.)
1 cup chopped celery or fennel (I prefer the fennel)
1/3 cup butter
1/2 cup chopped onion
1 clove garlic, minced
4 tsp kosher salt, divided
2 tsp black pepper, divided
1 1/2 tsp herbs de Provence (if you can get it with lavender it’s better)
1/3 cup flour
1 1/4 cup low sodium chicken broth
1/2 cup dry white wine
2/3 cups milk
2 9″ frozen pie crusts or pie dough
Preheat oven to 425 degrees.
Roll you pie dough into a deep casserole pan, leaving enough to top the pot pie if using. If you are going with 2 pie crusts, one will be your bottom and the other will be used for the top. I used pre-made pie crust in the aluminum pans, but turned one out and pressed it into my oval casserole pan, while rolling out the other for the top and it just worked fine.
In a medium pot heat 1/2 TBSP vegetable oil and combine chicken, carrots, peas, corn, mushrooms, and celery or fennel. Sprinkle with 2 tsp salt and 1 tsp black pepper, and sauté over medium heat for about 6 minutes. Carefully add enough water to cover chicken and veggies, leaning away so steam doesn’t hit you in the face. Crank heat to high, cover, and boil for 10 minutes. Drain and set aside. This step can be done as much as a day in advance if need be. Simply store in an airtight container in the fridge and take out about 30 minutes before you’re ready to assemble the pie.
In a bowl or large measuring cup, mix the wine, broth, and milk. In a saucepan over medium heat cook the onions and garlic in the butter until soft. You don’t want these to brown. Mix in the remaining salt and pepper, and herbs, toasting a little while, stirring for an additional 1-2 minutes. Add the flour, followed by one fourth of the liquid mixture. Stir until incorporated. Continue mixing the liquid in batches, stirring until incorporated each time. Once the liquid is well mixed and smooth with the onions, garlic, and herbs, let slightly thicken an additional couple of minutes (should coat the back of a spoon). Remove from heat.
Pour the chicken and veggie mixture into the bottom pie crust. Pour the liquid flour-onion mixture over the top of the chicken, letting it move down and around every thing. Cover this deliciousness with the top crust, sealing the edges with the tines of a fork or your fingers. Cut 4 or 5 vents in the top about 1 inch long to allow steam to escape while baking. If you’re feelin’ fancy (and that’s okay) you can use extra pie dough to make a design on top or whisk an egg with 2 TBSP water for an egg wash to brush on for an extra shiny golden crust.
Bake for 34 – 38 minutes until the top is nice and golden brown and the insides are bubbling hot. Allow to cool 10-15 minutes before serving. We didn’t bother to serve ours with a side of anything, though I suppose mashed potatoes might be the norm or sautéed spinach might be good. The fact of the matter is any other food would simply detract from the pie, and who wants that? No one, that’s who.
This may be the hippy-est thing I’ve ever said, but I love me some Kale Chips! Take a bunch of Kale (or two) and dry them out in your oven for crispy, delicious, and addicting healthy treats. When you make this, bake as much Kale you have time for. They cook down more than anything else you will ever bake. It’s like sautéing spinach. So, if it’s a rainy afternoon with hours to kill, do a number of bunches and keep them in zip lock bags, then re-toast to eat as snacks throughout the week. This is time consuming, but EASY, and definitely worth it.
1 bunch Kale (1 bunch as a snack per every 2 people is a good rule of thumb)
1 TBSP fresh lemon juice, divided
1 tsp Cayenne, divided
1 TBSP olive oil, divided
Kosher or Sea salt to taste
If you’ve got a convection oven use it. Preheat oven on convection to 280. If you’re using a regular oven, preheat it to 325. Rinse kale and cut the leafy part away from the stalk as best you can. You want large pieces because these suckers are going to contract more than Shrinky Dinks. Spread out your future chips on tea towels to dry a bit (you can do this long in advance to preheating the oven if you’d prefer to make them fresh later on). This will also give you an idea of how many batches you’ll have to do based on the size of leaves, cookie sheets, and oven size. This is important; the number of batches will of course be the way you’ll need to divide the lemon juice, salt, cayenne, and olive oil. If you’re good at eyeballing or winging it, do so!
Scoop a cookie sheet’s worth of kale leaves (about 12-20) into a bowl and sprinkle with fresh lemon juice (I would just squeeze a half of a lemon through my fingers each time), a pinch of cayenne, enough olive oil to lightly coat most without being overly greasy, and a sprinkling of kosher or sea salt. Toss with tongs or hands. Place kale in an individual layer on parchment paper lined cookie sheet. Immediately rinse your hands of any cayenne residue once you’ve got your kale placed. Bake for about 12-14 minutes in convection or 23-27 minutes on a regular oven setting. Some edges may brown; that’s absolutely fine. Place crisped leaves on a cooling rack for 10 minutes. Continue baking in as many batches as needed. You can store in ziploc bags for up to a week and retoast whenever needed.
I heard about this little trailer in a recent BBQ write-up featuring numerous places in the Austin area. Opened only right around 9 months, the critic reviewed Micklethwait Craft Meats as “..the next Franklin’s.” And that’s something any self-respecting Austin resident doesn’t ignore.
We headed down to their location near Hillside Farmacy about 11:15 am on a Saturday. They’re located at 1309 Rosewood Ave., near east 11th. There was little to no parking in their tiny lot, but no line for their food, either. Quite the contrast to Franklin’s just down the street. The yellow painted trailer and impeccable picnic tables were a welcome site, surrounded by trees on a sunny morning. It’s a great little spot for what would turn out to be the best bbq I have ever had within Austin’s limits.
We ordered a half pound of brisket, 3 pork spare ribs, a side of jalapeno cheddar grits, cole slaw, a pork belly sausage, and a homemade Moon Pie. The total came to just under $30 and was more than enough food for 3 people. They accept both cash and credit cards (yes, their Facebook page says Cash Only; this is incorrect, coming from their people directly). I’m in the mood for BBQ about once a month…maybe once every 6 weeks. I’ve been killing to go back to Micklethwait’s since I first bit into their brisket. And it’s only been 3 days.
Their meat is sold by the quarter pound. This makes getting ribs a little awkward, I tend to order them by the number, “I’d like 47 pork ribs in my face right now, please”, but their customer service is stellar and they were patient with my less than perfect order style. All meat is about $13 a pound, rather than different prices for different cuts, and they also do plates, but I’m a choosie kind of girl when it comes to my Q and just order by weight. Their sides are $1.50 a piece and their cheesy creamy cheddar jalapeno grits were AMAZING. Perfect texture, not too salty, very flavorful and creamy, and an excellent compliment to their meat. The cole slaw was homemade as well, bright, a little citrusy, but paled in comparison to the grits.
The meat. Holy crap, where do I begin? I’m an opportunivore when it comes to love. I’m not biased for men only or women or dinosaurs. If something is worthy of true love, it earns mine – but it must be worthy. And Micklethwait’s brisket is sooooo worthy. Tender, juicy, perfectly seasoned, flavorful and perfect. They give you a little cup of sauce, but you don’t need it. If someone told me Micklethwait’s brisket was actually Solient Green I wouldn’t love it any less (or, rather, Soylent. Thanks, Dave). It’s THAT GOOD. Their ribs were big and meaty, and so juicy that I took video of the juice dripping out of the pork as I went to take a bite. That’s love right there. Now, I’m not a huge sausage fan. If it’s not a jalapeno cheddar brought out of New Braunfels I probably won’t eat it, but their pork belly sausage was very tasty and a nice change of pace to the usual merely spicy or overly-greasy BBQ joint sausage.
We ended the meal with one of Micklethwait’s homemade Moon Pies. Flaky, sweet, moist, and creamy, not to mention massive, it was an excellent ending to a fantastic meal. I’m not sure these are the best for a hot summer’s day because the chocolate does get messy, but they come out of a cooler all nice and chilly, and the sweetness cuts through the savory meat flavor, perfectly rounding out a great meal.
Is it better or as good as Franklin’s? Well, them’s fightin’ words and it’s too early in my young years to get into that kind of debate. What I can say, however, is I have no problem skipping the line at Franklin’s and hitting up this joint and I certainly don’t feel I’m missing anything. I no longer have to drive to Lockhart or stand around on hot pavement for three hours to get great brisket and ribs. I can get incredible Q right here in Austin from a food truck and not have to take a half day from work to do it, provided Micklethwait is open. And I believe it will only be a matter of time until they either have to expand or start running out of food early in the day due to popularity. Bottom line is they’re just that good.
UPDATE: I went with coworkers for lunch today. I got a single huge 1/3 pound pork rib, a 1/4 pound of brisket, 2 bottles of water, and a small side of grits. Myself and a male friend split the meal and the entire thing was $11 with tip.
Micklethwait Craft Meats trailer is open for lunch Wednesday through Sunday 11am – 3pm and is open for dinner Wednesday through Saturday 4:30pm to 8pm. They are located at 1309 Rosewood Ave., near east 11th street. CASH AND CARDS ACCEPTED
I have two problems in life. One is that I am never, not ever not in the mood for Asian food. The other is that I love too much. But this is about the first issue. When I want flavor, food I’m not going to feel too guilty about eating, and something fun in the kitchen I turn to Thailand, China, India. I feel bad for my friends who are never, not ever not hungry for pizza. Boo pizza. Tonight I need a curry.
Spicy Coconut Green Curry Chicken
2 TBSP olive oil, divided
2 large chicken breasts
1 medium Onion chopped
3 cloves garlic, minced
1 heaping tsp chili paste (or more depending on how spicy you’d like it)
1 TBSP ginger
3 TBSP Thai Kitchen Green Curry Paste
1 can (13.5 oz) coconut milk. You can use the light version, but it may not thicken as much
1/4 cup chicken stock
Juice of 1 lemon
Heat 1 tablespoon of olive oil over medium high heat until just smoking. Drop the chicken breast into the pan, sprinkle with a little salt and pepper, and brown, about 4 minutes a side. You’re not looking to cook them through, just brown them. Remove from the pan and set aside.
Add the remaining tablespoon of oil and heat over medium high. Add the chopped onion, garlic, ginger, and chili paste and sauté until softened, about 5-7 minutes. Add the curry paste and stir. Mix in the coconut milk, chicken stock, and lemon juice, stirring to combine. Turn heat to medium and let simmer until reduced, about 15 minutes or so; stir every 3 minutes or so.
While that’s reducing, cut the chicken breast into 1 inch cubes. Add back to the simmering curry during the last 7-10 minutes of simmering until cooked through.
I served mine over white jasmine rice with steamed peas, and broccoli, though if I had cauliflower it would have been far more fitting and traditional that the broccoli. I also sprinkled a little cilantro on top, just because I needed a little added color; parsley would have been good, too. Awesome: Flavorful, spicy, creamy, rich, and bright.
What, oh what, does one do with a turkey fryer once Thanksgiving is past $60 worth of oil?
Well, if you’re part of my group of friends, you set out to discover what can and can’t be fried.
The Frying Rig.
For safety’s sake, my friends took a direct page from Alton Brown’s book and setup their fryer outside, away from the house, spending about $5 to have the fry basket on a pulley, and wrapping the hose in tinfoil so that in the event of a spill, the hot oil won’t melt through the propane hose.
The weather was cool, the colors bright, every one felt good in the throws of Austin Autumn.
While some planning had to go into what we fried (wet batter that could drip and therefore be more likely to cause burnt bits that would blacken the oil), we started ambitiously with hot wings followed by Brussel sprouts, both fried at 350F degrees. The hot wings were tossed in regular buffalo sauce and Texas Pete Sweet & Fiery, a new favorite of mine. The Brussel sprouts took less than 3 minutes and were amazing both simply salted and sprinkled with Uchiko’s recipe.
Following our bounty of protein and veggie tables, we moved to a pallet cleansing batch of fried baguette crust, cut into strips, dipped into Nutella and served with banana slices. This was particularly satisfying.
Not everything was a success, however. We did attempt a batch of fried cheese curds, that came out more like puffs of hollow crispy shells. They also coated the basket in goo, and we had to break from frying to scrub everything and make sure the oil wasn’t going to burn do to particles.
I had mixed up a batch of green chile biscuit dough, rolled into balls, and stuffed each ball with a small cube of cheese and two drops of chile oil. These were tasty, but needed more seasoning than I mixed into the dough. A good start on something, though, and they were even better the next day, making me think they may need to be a breakfast treat!
Up next were the corn dogs and, while I only got one bite, they were easily my favorite of the afternoon. And it goes without saying that they disappeared the fastest, loved by adults, kids, and X-1.
X knows where the good stuff is…
But the day wasn’t just about getting together to eat unnecessary calories. We learned, we taught each other, we enjoyed the sunshine. The was quality time…
“Quality” time of the future.
We taught Nicco how to use the horn on her Batmobile and how to make deep “Tooooooot” train sounds with an empty bottle. We chatted and allowed the kids to exhaust us, using the adults and trees as jungle gyms.
And what would an afternoon be without dessert, a dessert that appreciates Autumn’s bounty of apples, of course?! The amazing Tania whipped up two different kinds of fried apple pie, one in pie crust, and one in a simple biscuit dough, as recommended by Paula Deen. We were somewhat surprised to find that Deen’s dough was far lighter and more substantial (and far less greasy) than the simple pie dough! Both were dipped in a fantastic caramel sauce from Austin’s own Foreign & Domestic.
It was an afternoon of ease, experimentation, humor, good company, beautiful weather, and joy. It was a second Thanksgiving Day, it was perfect for a Sunday in Autumn. One final note: we did eventually get the cheese curds to come out better…though not all together perfect. When Sarah wanted to get a few more, her husband, not standing too far from the curds said “Well, kick the dog, drop the baby, and get over here!” rather than leave the table himself, because they were disappearing all too fast. (Yes, of course he was kidding! But it’s a funny picture non-the-less.)