These muffins are the perfect balance between salty and sweet // good-for-you yet dangerous. I wanted to bake something with pistachios (my husband snacks on the big bags from Costco), and I didn’t want it too sweet or imitation tasting - like pistachio ice cream can taste. I found a few muffins recipes and tweaked them (no oil, no buttermilk, no pudding, etc.), below is my mashed-up recipe. Yields one-dozen cupcake-size muffins.
2 cups whole-wheat flour
1/2 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/2 cup natural pistachio nuts, chopped (I shucked these by hand, but you can buy them already shelled.)
1 Tbsp baking powder
1/2 tsp salt
3/4 cup low-fat (2 percent) milk
1 cup yogurt (I used Greek Gods yogurt in honey. It is hands down the best tasting Greek yogurt, and great for baking. I prefer the version that has fat, especially because I omitted oil from this recipe.)
1/4 cup chopped pistachios
2 Tbsp turbinado sugar (Sugar in the Raw) or brown sugar
Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring until well blended. Add milk, yogurt and egg all at once. Stir lightly just to mix. Don’t overmix or texture will suffer.
Spoon into 12 greased or paper-lined muffin cups. Mix topping in small bowl and spoon over batter. Bake at 400 F° for 18 to 22 minutes or until golden brown. Cool 5 minutes; then remove from pan and cool on wire rack. These are yummy warm or at room temp!
Angell’s Bar & Grill in Downtown Boise is inviting the public to submit their best recipes for a chance to be their September Guest Chef.
What does this entail, you ask?
Besides bragging rights about your recipe being a featured dish on September’s menu, proceeds from your fare will benefit Life’s Kitchen, a non-profit organization and eatery which helps at-risk-youth learn skills to get them on the path to their future; PLUS Snake River Winery will pair a wine that compliments your recipe - proceeds from this wine selection also benefit this great org!
Submit your recipe to email@example.com or mail to 999 West Main Street, Boise, ID, 83702; be sure include your a title for your recipe, and your contact info. Angell’s chefs and management will judge all recipes.
Mazzah has an INCREDIBLE DEAL running on Groupon this weekend! $7 for $14 worth of food, available at their 17th & State and Parkcenter locations.
Mazzah is the best Med restaurant in Boise (IMO), and voted Boise Weekly’s “Best of Boise” Mediterranean Food several years in a row by the people of Boise. My favorites at Mazzah include the Mujaddara, Dolma, and Lentil soup. Falafels are made to perfection, and their hummus is pretty special too. And, the lamb skewers are mmm, mmm, good. They also have a wide selection of fresh, homemade bakalava.
Plus, they’ve recently updated their website - it’s now easier to navigate and the menu is more descriptive. Check it out here: mazzahboise.com
Poor Foodies find of the week: Elisabeta European Market in Nampa Idaho.
I’d known this place existed for some time now, but never seemed to make it when it was open. Fortunately, some coworkers and I had were lucky enough to have lunch at Brick 29 Bistro on Friday (getting us out of downtown Boise and in to downtown Nampa). Elisabeta’s is in the restored Old Masonic Building with Brick 29 (which is Nampa’s best restaurant, and really worth the drive).
We spied Elisabeta’s the deli case on our way in to Brick 29, knowing then where our dessert would be coming from. After lunch, we stopped by the small bakery/deli where Elisabeta and her son were working. They were both very friendly, and filled us full of samples of nearly every sweet confection on display. We ordered several varieties of deserts to take to Jess Flynn’s work party later that evening (You can read Jess’ foodie excursions here:idahofoodies.com).
After trying MANY of the desserts, which were all delicious, I’ve decided my favorites were the Tiramisu, Baklava, Dobos, and the Feta Cheese Pastry. I’ll definitely be back for more, especially if I ever need a whole cake, pastries or catering for an event. Elisabeta was very generous, and even offered us a few free slices of cake for already purchasing so much! I look forward to enjoying a full lunch there soon.
Excited to head down to North End Neighborhood Association’s 32nd Annual Hyde Park Street Fair this weekend! The community fair and entertainment is FREE!
We’re trying to get a list of all of the food vendors that will be there, but we know for sure that we’ll see B29 strEATery, Archie’s Place, and Brown Shuga Soul Food… and most likely the usual fair fare like Pronto Pups, funnel cakes, gyros, etc! Also hoping hoping to pick up some fresh produce and other treats!
Long story short: I made these brownies for Albertsons, as a test, to see if something yummy like brownies can be made healthier (and possibly even tastier) with the help of some fresh produce. Albertsons is one the fun and exciting clients I get to work with through Red Sky Public Relations, aka: my day job. Currently, I’m working with Albertsons on delicious, thrifty, and nutritious items to serve at the SoCal blogger/foodie/frugal event on June 25th: Frugal Festival Food!
Albertsons’ Nutritionist, Heidi Diller, and I both made samples of this recipe to demo at the upcoming event. Using one box of Albetsons’ Fudge Brownie Mix, we’ve substituted the oil with fresh (or frozen) pureed peaches.
For my brownie test, I used the following:
One box of Albertsons Fudge Brownie Mix
Two smaller sized white peaches, pureed with skins on = 2/3 cup
Two cage-free eggs
1/4 cup water
Now, because I’m a chocoholic and can’t help but add to an already good thing, I added about 1/3 cup dark chocolate chips to the mix. I know, I know… defeats the “healthy” purpose, but I’ll leave that mission up to Heidi!
My oven generally runs a little cool, so I tend to bake things a little longer than called for, but because I was substituting a water based ingredient for oil, I let the brownies bake for the shorter period of the called for time: 50 minutes in an 8 x 8’ glass pan. I was worried that they dry out too much without having any oil in the mix, but…
As pictured by my co-worker Gloria, the “healthy” brownies are a hit! I guess this means that this recipe hits the road! If you want a sample, stop by and see me at Frugal Festival Food! in Southern California on the 25th at the Albertsons booth ;D
The benefits of this recipe are low in fat, super easy and quick to make (less than five-minutes prep with about an hour to bake), and only costs about $3-4.00! My grandma would be so proud!