Sunday, May 1, 2011
I am extremely interesting at dinner. I prepare (and willingly eat) a varied menu of breads, grains, proteins, salads and vegetables. I don't repeat the same dishes very often, and I'm proud of that. I believe that eating a range of foods is an important component of a healthy eating lifestyle. It keeps me from getting bored and turning to sweets. And it gives me a range of vitamins and nutrients.
Breakfast is another matter. I eat the same thing for breakfast nearly every day. Cold, dry cereal. Barbara's Original Puffins, to be exact. 3/4 of a cup. Measured out in a ziploc bag and brought to work. It may sound sad, but it really isn't. It's easy, pretty healthy, and helps me get out the door in the morning. (I have four kids and a full time job. Need I say more?)
This week, on Eat. Live. Be, we're talking about bad habits we're trying to break. For me, it's the habit of eating the Same Old breakfast every day. I'm trying to introduce some variety to my morning diet. This quick bread was one such attempt, and it was really nice to have something other than dry cereal for a few days. Of course, as soon as I finished the 10 slices in the freezer, I was back to dry cereal. But it was nice while it lasted. I just may try it again soon.
Fruity Soda Bread, adapted from Mollie Katzen's Sunlight Cafe
Makes about 10 slices; about an hour prep
3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup cornmeal
1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons grated orange zest
1 1/2 tablespoons brown sugar
1/4 cup golden raisins
1/4 cup dried cherries
1/4 cup minced prunes
(1 cup cooked wheat berries, optional)
1 small green apple, peeled and chopped
3/4 cup buttermilk
2 tablespoons melted butter
Preheat the oven to 350*. Spray a 9 inch pie pan with non-stick spray.
Combine the flours, cornmeal, salt, baking powder, baking soda and orange zest in a medium bowl. Add the sugar and rub it in to combine. Your fingers will smell orangey and lovely. Stir in the fruit and optional wheat.
Combine the buttermilk, egg, and butter in a separate bowl or large measuring cup. Slowly add this mixture to the dry ingredients, stirring and mashing till combined. Don't overmix.
Transfer the dough to the pan and smooth it out.
Bake for 30-35 minutes, until it's browning on top and a toothpick inserted in the center comes out clean. Cool for at least 15 minutes. Slice and enjoy immediately, or wrap individual portions and freeze for easy breakfasts on the go.