Muesli with Blueberries and Pistachios

After unceremoniously bombarding you with some time-consuming, labor-intensive yet awfully tasty Romanian desserts, I’ve been delving into the realm of no-cook morning delights.  Yes, now I’m on a no-cook breakfast spree.  So, next on the menu is Muesli with Blueberries and Pistachios. 

Muesli is a big morning thing in Europe.  I was first introduced to it in the summer of 1997 when I spent a month at a tennis academy in Germany and every day, muesli was my go-to breakfast.  Eventually muesli slowly made its way into Romanian stores and dousing it in milk became my favorite morning treat.  That and a toast loaded with Nutella.  Can’t forget about that!

   

So when I happened upon this Muesli with Blueberries and Pistachios recipe, my curiosity was peaked and I had to give it a try.  I was not disappointed at all granted that it was a far cry from what I was used to growing up and there was no milk in sight.  In fact, this recipe is more elaborate, rich in flavors and bold in personality.  To be perfectly honest, the original recipe calls for pomegranate and almonds, which you should definitely fold in if you have them on hand, I did not unfortunately; that being said, pomegranate would add a brightly seasonal touch to this muesli in wintertime, so consider them when in season. 

This Muesli with Blueberries and Pistachios is a deliciously smooth contraption that you’ll demolish in mere minutes and will keep your tummy happy for hours.  In a nutshell, the oats are engulfed in a diluted sea of bright apple juice and water, allowed to soak and plump overnight while still maintaining that distinct grainy texture and clear taste ghostly tinged with a deeper aroma.  It might seem soggy at first, but the overnight preparation elevates it to a fine-looking, respectable concoction.  The mixture is then thickened with creamy, tart yogurt and drizzled with honey for good measure and an extra hint of sweetness.  The blueberries add a meaty sort of dimension and fruity consistency, while the toasted pistachios bring the smoky crunchiness. 

This dreamy dish will whet your appetite at first sight and will be a robust start to your day.  There’s nothing overly fussy about this bowl of goodness, just a plain old hearty breakfast; a thorough mélange of flavors and textures while still showcasing that pristine muesli identity.  Enjoy!    

Muesli with Blueberries and Pistachios

Adapted from Bon Appétit (December 2013)

Makes: 4 servings (bowls)

Ingredients:

·         2 cups old-fashioned oats

·         1 ½ cups apple juice

·         ½ cup water

·         1 teaspoon vanilla extract

·         Heaped ¼ cup raisins

·         2 cups plain Greek yogurt

·         1 cup blueberries (or pomegranate seeds or any other fresh fruit you prefer)

·         ½ cup chopped toasted pistachios (or almonds etc.)

·         Honey or agave nectar or maple syrup

Instructions:

Combine the oats, apple juice, water, vanilla and raisins in a large bowl.  Cover and chill overnight.  Mix the yogurt into the soaked oats.  Divide the mixture among bowls and, dividing evenly, top with blueberries and pistachios.  Drizzle with honey, if desired, and serve.    

Poftă Bună! (Bon Appétit!)

Blood Orange Chia Pudding

All winter long I’ve been basking in the wonderful taste and nutritional value of the striking blood oranges.  And even though spring is well upon us, I’ve been lucky enough to still get my hands on them at the grocery store.  Now, the real magic happens when you marry blood oranges with yogurt and chia seeds to create an exceptional and lip-smacking treat that you’ll crave every morning.  Yes, we’re talking breakfast and the best part about this breakfast is that this Blood Orange Chia Pudding is a no-cook silky pudding that you whip up the night before.   

  

People have been going gaga over chia seeds for a long while now and I have been on the chia bandwagon myself.  Truth is, with all the nutritional benefits of fiber and omega-3s that they pack they are hard to ignore.  Plus, once drowned in the velvety blood orange juice and yogurt mixture, these chia seeds plump up and turn into tiny fat bubbles that burst onto your tongue and crack under your teeth.  As Giada de Laurentiis noted in her cookbook, they do remind you of tapioca pearls, which I happen to adore, but even if you’re not a tapioca fan, this Blood Orange Chia Pudding will convert you into a chia lover in no time.    

Although it might look like one while sporting a beautiful pale pink hue, this pudding is more than just a flavored, textured yogurt.  It is a smooth, pleasantly thick, creamy, tangy, citrusy and sweet pudding with a lovely somewhat bubbly texture that provides a substantial and filling breakfast in a tiny serving.  Top it with bright fruit and toasted pistachios and you’ve created the breakfast of champions.  

In addition, this Chia Pudding is quite versatile.  While I love the blood orange version, Giada offers a recipe that calls for vanilla-flavored unsweetened almond milk instead of orange juice.  So, you can definitely replace the blood orange juice with almond milk and still end up with a phenomenal and slightly creamier concoction.  Enjoy!    

Blood Orange Chia Pudding

Adapted from Bon Appétit (February 2016)

Makes: 2 servings

Ingredients:

·         ½ cup Greek yogurt (or plain yogurt)

·         ½ cup fresh blood orange juice

·         2 Tablespoons honey or agave nectar or maple syrup (whichever you prefer or have on hand)

·         1 teaspoon vanilla extract

·         Pinch of salt

·         ¼ cup chia seeds

·         Blood orange segments or blueberries or any other fruit you like

·         Chopped pistachios or sliced almonds, toasted

Instructions:

In a medium bowl, whisk together the yogurt, blood orange juice, honey, vanilla and salt.  Whisk in the chia seeds.  Cover the bowl with plastic wrap and chill for 8 to 24 hours.  When you’re ready to eat the pudding, stir the pudding and divide it between small bowls or glasses.  I, however, recommend that you divide the mixture between small bowls and glasses, cover them with plastic wrap and then chill for up to 24 hours.  That way, come morning, I only have to grab one of the glasses from the fridge, stir, top the pudding with fruit and nuts and enjoy.  

Before serving, layer the pudding with some orange segments (or other fruit you prefer).  Top with the chopped pistachios and remaining orange segments.  Drizzle with more honey if desired and serve. 

Note: To top the pudding with orange segments, cut the peel and white pith from 2 blood oranges.  How to do that: cut a slice off the top and bottom of the orange, making sure you cut just past the pith to expose the fruit underneath.  Stand the orange upright on a cut end.  Following the curve of the fruit, use a small knife to slice away the peel and pith.  Working over a bowl, cut along either side of membranes to release the segments.  

Poftă Bună! (Bon Appétit!)

Salted Caramel-Filled Fudge Brownies

Truth be told, I’ve never been a great admirer of brownies.  Maybe that’s why I’ve been selfishly skimming over every brownie recipe to ever grace my path.  But then, these Salted Caramel-Filled Fudge Brownies came along.  The key word here is “salted caramel,” Adrian’s favorite.  Hence, I was mildly intrigued and hugely tempted to give them a whirl and I instantly knew my husband would truly appreciate my change of heart.  What would I have to lose after all – his sweet tooth would be fed and my curiosity satisfied when it came to brownies and especially this atypical salted caramel-sandwich-like-specimen.  

Since tonight is Halloween, I totally understand if making these brownies for this celebration is a challenge.  But they can easily be whipped up for Thanksgiving or Christmas or any other non-celebratory occasion that comes to mind.  In fact, they’re the perfect midweek sweet treat if you’re to ask me! 

 

       

These Salted Caramel-Filled Fudge Brownies are crackly on top, fudgy and soft with the right amount of toasty crunch inside, and gooey and blissfully sticky when your teeth hit the sandwiched caramel in the middle.  They will melt on your tongue and leave a trail of sweet and salty goodness behind.  To be honest, chemistry was never my forte but I find it rather fascinating how this deep amber liquid springs to life in about twenty minutes.  Not to mention the way it acts as the glue that keeps together the two buttery chocolate brownies.  However, I won’t hold it against you if you decide to forgo the salted caramel and just enjoy these fudgy brownies on their own.  

These sweet treats are a take on the popular caramel-filled brownies that you may find at Bad Brownie in London.  Good thing I don’t have to fly all the way across the pond for a bite, although I’d love to give them a try someday soon.  Until then, these brownies are definitely a feast!  Enjoy and Happy Halloween! 

Salted Caramel-Filled Fudge Brownies

Adapted from Food & Wine (June 2015)

Makes: 10-12 brownies

Ingredients:

Caramel:

·         1 ¼ cups sugar

·         3 Tablespoons water

·         ¾ cup heavy cream

·         4 Tablespoons unsalted butter

·         1 ½ teaspoons flaky sea salt

Brownies:

·         2 sticks unsalted butter, plus more for greasing

·         10 oz. bittersweet or semisweet chocolate, finely chopped

·         1 ½ cups sugar

·         ¼ cup unsweetened cocoa powder

·         2 teaspoons vanilla extract

·         ½ teaspoon kosher salt

·         3 large eggs, chilled

·         1 cup all-purpose flour

·         ½ cup roasted pistachios (optional)

Instructions for the caramel:

In a medium saucepan, cook the sugar with the water over moderate heat, swirling the pan frequently, until a dark amber caramel forms, about 18-20 minutes.  Slowly drizzle in the cream, then whisk in the butter and sea salt.  Transfer the caramel to a small bowl and refrigerate until thickened, about 2 hours. 

Instructions for the brownies:

Preheat the oven to 325° F.  Lightly butter a 9-by-13 inch metal baking pan. 

Melt the 2 sticks of butter in a heatproof medium bowl set over (not in) a saucepan of simmering water.  Add the chopped chocolate, the sugar, cocoa powder, vanilla and salt and stir until smooth.  Remove the bowl from the heat and whisk in the eggs one at a time.  Whisk well after each one.  Add the flour and stir until just incorporated.  If you are using the roasted pistachios, this is the time to gently fold them in.  

Scrape the batter into the prepared pan and bake the brownies for 35-40 minutes, until a tester inserted in the center comes out with a few moist crumbs attached.  Check the brownies after 35 minutes.  Transfer the pan to a rack and let cool completely.  

Invert the brownies onto a cutting board and cut in half to form 2 rectangles.  Spread the chilled caramel over 1 rectangle, then top with the other rectangle.  Cut into 10-12 bars and serve immediately. 

Note:  The caramel can be refrigerated for 2 weeks.  The brownies can be refrigerated for 3 days or frozen for 1 month.

Poftă Bună! (Bon Appétit!)

Oatmeal with Blueberries and Toasted Pistachios

I’ve been quite lazy recently, especially when it comes to breakfast.  Hence, I’ve been experimenting and toying with various recipes, all of which did not involve much cooking but packed lots of flavor.  Yep...this summer, I’ve been munching on easy, clean, fast breakfast and sweet concoctions.  And this Oatmeal with Blueberries and Toasted Pistachios is no exception.

This recipe will take you only fifteen minutes to whip up, just slightly longer than this other morning favorite of mine, but I assure you it’s well worth it.  I love the warm and creamy oatmeal that gets soaked in a sweet and tangy homemade-like jam of bright blueberries, and is topped with roasted pistachios, while the cinnamon-sugar adds a spicy and crunchy finishing touch.  The whole combination is deeply colorful, toothsome and way more satisfying than its individual parts might suggest.  It will keep you sated for hours. 

I also love the versatility of this recipe.  You can vary it and customize it to your liking.  No blueberries?  No problem.  Use blackberries or raspberries, or a mix, or frozen berries.  Something tells me that even plums would work wonders.  Substitute pistachios with sliced almonds or walnuts.  And if you’re an almond milk fanatic, even better, use that instead of whole milk; its nutty flavor pairs really well with the oatmeal and brings that protein boost to your bowl.  You don’t fancy the creaminess, boil the oatmeal in water; no biggie.  I’m telling you, you won’t get bored easily with this dish.  Enjoy! 

Oatmeal with Blueberries and Toasted Pistachios

By Simply Romanesco inspired by Food & Wine (June 2015) and Giada’s Feel Good Food by Giada De Laurentiis

Makes: 2 servings

Ingredients:

·         2 Tablespoon pistachios, unsalted and roasted (sliced toasted almonds or chopped walnuts also work well)

·         1 cup whole milk (unsweetened almond milk will work wonders too)

·         Pinch of kosher salt

·         ½ teaspoon vanilla extract

·         ½ cup old-fashioned rolled oats

·         2 heaped Tablespoons sugar

·         ½ teaspoon cinnamon

·         1 cup blueberries (or a mix of berries)

Instructions:

In a small bowl, combine the sugar and the cinnamon and mix well.

If you can’t find roasted and unsalted pistachios at the grocery store, lightly toast them in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4-5 minutes.  Transfer them to a plate.  

In a medium saucepan, bring the milk, the pinch of salt and vanilla extract to a boil over medium heat.  Add the oats and cook over medium-low heat, stirring often, until thickened, about 6-8 minutes.  I like my oatmeal creamier, so I take it off the heat after about 6 minutes.  Spoon the oatmeal into two bowls or jars or glasses.

In the same saucepan, add the blueberries and sprinkle with 1 Tablespoon of the cinnamon-sugar.  Heat up the blueberries over medium-low heat until juicy and soft and some of them burst, about 5-7 minutes.

Spoon the berry sauce over the oatmeal, top with pistachios, and sprinkle with cinnamon-sugar.

Poftă Bună! (Bon Appétit!)