The Hungry Musician

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PB&J Donuts

Donuts are my kryptonite. There are very few things in this world that make me forget that I have self control, and donuts are pretty much all of them.

 

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I usually avoid them for this reason, but while on Spring break earlier this month visiting my cousins in North Carolina, I decided to treat myself to a toasted amaretto donut. Yes, it was as good as it sounds. And in those few, all-too-short minutes of edible bliss, I fell head-over-heels. Of course, the honeymoon was short lived, because I came sugar-crashing back to reality almost instantly. But it was worth it.

 

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Then, a few days ago, I had an in-depth discussion with my brother on the nature of consuming donuts. He said something to the effect of, “I can only eat donuts after having eaten a full meal… An unhealthy meal. Because donuts are not filling, and they’re packed with sugar. If you eat one by itself, then you feel guilty because you ate it, AND because you’re still hungry. You might as well just eat it after a huge unhealthy meal because you’re going to feel guilty anyway, and it won’t make you any more full.” This is science, guys. 

So, how do we enjoy these treats, but feel good about them later? It may seem impossible, but I have good news: it’s not!

 

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I was very excited to hear about the new #MadeWithChobani project, and really wanted to contribute my own recipe. If you have been following my blog for a while you may already know I’m a huge Chobani fan (and was even before starting the blog). They make super tasty yogurt in a whole variety of flavors, but I always have a big tub of the plain non-fat yogurt on hand. It’s like, my version of eggs and milk. Except that I usually forget to buy eggs and milk at the store, but I never forget the ‘Cho.

 

cho

 

Lately, I’ve been sneaking Chobani into a lot of recipes, because in addition to improving the taste/texture, the yogurt makes them higher in protein. Yesterday, I made a SUPER fluffy omelette by whisking some yogurt into the eggs first. The other day, I made banana bread and substituted yogurt for oil. Good decision. And in these donuts, the yogurt makes for a delightful flavor and texture, and makes them quite filling. 

 

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Because these are “PB & J” donuts, I wanted to create a sensation that was both akin to eating a donut, and also to eating a PB & J sandwich. So, I stuffed the donuts with layers of PB & J, and snuck some flaxseed and honey into the dough to make a sweet, nutty flavor that is slightly reminiscent of wheat bread. So, it’s like eating a jelly donut, but way more satisfying. Basically, everything about this recipe takes me back to elementary school. You know, minus the two rounds of braces and training bras.

PB & J Donuts
Yields 6
Baked donuts made with Greek yogurt for a healthy yet satisfying sweet treat!
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Dough
  1. 1/2 cup unbleached cake flour, sifted
  2. 1/2 cup whole wheat pastry flour, sifted
  3. 1 Tbs. ground flaxseed
  4. 1 tsp. baking powder
  5. 1/2 tsp. kosher salt
  6. Scant 1/2 cup Chobani 0% Plain Greek Yogurt
  7. 2 Tbs. melted coconut oil
  8. 1/4 cup + 1tbs. honey
  9. 1 egg, beaten
  10. 1/2 tsp vanilla
Filling
  1. 1/4 cup peanut butter of your choice
  2. 1/4 cup jam of your choice
Icing
  1. 1/4 cup Plain Chobani
  2. Jam to taste (~1-2 tbs)
Instructions
  1. *For this recipe, you will need a donut pan.
  2. Preheat oven to 425˚F.
  3. In a bowl, combine flours, flax, baking powder, and salt.
  4. In a separate large bowl, whisk together oil, honey, egg, vanilla, and yogurt.
  5. Add dry ingredients to wet until just combined. Do not overmix.
  6. Fill donut pan 1/3 full with batter.
  7. Using a piping bag or plastic bag with a small corner cut off, pipe peanut butter into center of each donut. Be careful not to let it reach the edges, if possible.
  8. Repeat with jam.
  9. Distribute remaining batter onto each donut, taking care to cover up all visible peanut butter/jelly.
  10. Bake for about 7-9 minutes, or until set.
  11. Let cool, then remove from pan, mix icing ingredients, and drizzle with icing.
Notes
  1. I found it easier and faster to use a pastry bag to pipe the dough into the pan.
Adapted from Wilton
Adapted from Wilton
http://thehungrymusician.com/

Breakfast Pizza

I have learned to cherish leftovers in a whole new way over the past seven months. Things can get crazy over here (in the best kind of way) trying to juggle school, teaching, blogging, working, AND attempting to have some kind of a social life. As much as I love making new recipes and playing around in the kitchen, I very often have to rely on leftovers to be my meals, or to become the ingredients for new meals.

 

pizzawsauce

 

This kind of makes me feel old. I used to cook new recipes on weekdays regularly, but I think those times are dwindling. I just don’t have the same time or energy I used to… WHAT IS THIS “BEING AN ADULT” THING AND HOW DO I END IT? 

 

sausage

 

I also just kind of feel too old for my age in general. I often get yelled at by my slightly older friends (past the mid-20’s mark) when I say I feel “old,” but I truly mean it. I get tired at 9 PM. My body automatically wakes me up way before my alarm, and it actually takes WORK to sleep in.

 

kale

 

And, for a recent example: my childhood best friend came into NYC from Philly last night, so we went out. I am probably the least interesting person when it comes to “going out,” because in my mind, a crazy party consists of a bunch of nerds sitting in an apartment gossiping about open orchestra jobs and getting winedrunk while listening to Mahler. But she knows where to find the “real” party. So, let’s just say I got home shortly before I would normally wake up. My body doesn’t currently know how to react to this, so today’s Saturday brunch was leftover pizza… But not pizza that was left over. Pizza made out of leftovers.

 

egg

 

The folks over at Recipe Redux must read my mind – because they challenged us this month with a “Two For One” theme, or in other words, to turn one of our recipes into a second recipe using its leftovers. I immediately knew which recipe I wanted to repurpose.

 

pizza1

 

This tomato sauce has become a regular in my kitchen. It’s super easy to make, and I love it because it’s such a forgiving recipe – you can alter the texture/flavors to your preferences and pretty much do whatever you want with it. A few weeks ago, I added capers to it and made a puttanesca-y type sauce that I put over lamb meatballs. It was preeeeetty bomb. I’ve also found that it’s a great multi-purpose sauce. I have used it for pasta, pizza, chicken parm, etc. and it has worked equally well all around. I think my next project is going to be adding some hot pepper to it and making a shakshuka or baked egg dish. 

 

pizza2

 

But this breakfast pizza is now for sure one of my favorite uses for this tomato sauce… And all the other little things I usually have lying around in my fridge. You literally cannot go wrong with all of these flavors together. Eggs, kale, gouda, a little bit of chicken sausage, a nutty whole wheat thin crust (I made this recipe and used half), and sweet tomato sauce are basically all you need in life. Especially the morning after a little too much wine and Mahler. ;)

 

Breakfast Pizza
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. Whole wheat pizza dough (store bought or homemade)
  2. 1/2 cup leftover tomato sauce
  3. 1/2 cup shredded mozzarella cheese
  4. 3/4 cup shredded gouda cheese
  5. 1-2 small chicken breakfast sausages, thinly sliced and cooked
  6. 1 leaf kale, finely chopped
  7. 1 tbs. pecorino romano cheese for dusting, if desired
  8. 4 large eggs
Instructions
  1. Preheat oven to 500˚F.
  2. Roll out dough very thinly onto parchment paper and place on a baking sheet (or a pizza stone).
  3. Spread tomato sauce evenly over dough.
  4. Sprinkle on cheeses, then kale and cooked sausage.
  5. Make four "craters" on the pizza for the eggs.
  6. Gently crack each egg one by one into a small bowl to avoid breaking the yolks, and then place the eggs gently onto the pizza.
  7. Bake for about 7-10 minutes, or until egg whites are just set and yolks are still runny.
Notes
  1. For a vegetarian/lower-fat option, use sliced mushrooms sauteéd with olive oil and herbs in place of sausage.
http://thehungrymusician.com/

 

 

 

 

 


Fig and Olive Risotto

“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win  prizes associated with the contest. I was not compensated for my time.”

I can’t figure out whether or not I’m a patient person. 

If we were to find ourselves on an NYC subway car, for example, and an announcement came on that we were being held until further notice, you would never hear me shout, “AWH YOU KIDDIN’ ME?” I’m a rarity in New York. Also, I can practice violin for extended periods with (relative) success and with (debatably) good concentration, which I definitely consider one of my best achievements.

 

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But in the kitchen, I’m super inconsistent. I love the mundane aspects of cooking that a lot of people hate, like chopping and measuring. But if a dish is slow to cook on its own, and yet STILL requires my constant and careful attention, like risotto? Bye. Also, oats made on the stove. What even are those? I’m hungry in the morning… Team watery, high-risk-of-overflowing microwave oats all the way.

 

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I have been trying to improve my kitchen patience, though. I mean, I’ve gotten SUPER picky about cutting all of my vegetables perfectly into appropriately sized, even cuts. I know that’s not really anything special, but whatever, just humor me. I think I’m doing a good job here.

 

Another thing I’ve been trying to do lately is balance my food groups better. With my ridiculous, often unpredictable schedule, it becomes so easy to fall into food routines – and not necessarily good ones. It becomes so easy to miss meals and then rely on snacks during lunch and dinner hours, which has become more normal than I’d like. Example: I had popcorn for dinner a few weeks ago. It was homemade though, and then I covered it in cilantro (that I dried myself – boo yah!) so I guess there was a serving of greens in there? Ugh. Also, “lunch” has recently become a spoonful of plain greek yogurt with cinnamon, pomegranate seeds, and a tablespoon of homemade granola. There was one day last week I ate that twice… In one day.

 

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But now I feel that things are looking up, because I conquered this risotto, and have thus conquered my two biggest food-related weaknesses; kitchen patience, and food group balancing. The patience is worth it though, because this risotto is the BOMB DIGGITY. Do people say that anymore? Also, because the base of this dish is rice, it makes for a great balanced meal, which is healthy and delicious!

 

rice

 

Because of its many benefits, the USA Rice Federation has encouraged the Recipe Reduxers to spread the love, and “Think Rice.” USA-grown rice is naturally trans fat-, cholesterol-, sodium-, and gluten-free, so if you’re watching your intake of any or all of those things (…or not), rice is a great choice. It’s also inexpensive, easy to buy in bulk, and goes well with pretty much anything you want to put on or in it. It gets this hungry-but-frugal grad student’s seal of approval, and you can definitely be “Thinking Rice” with this mighty tasty risotto! Although it takes some time, it’s pretty easy to make. It actually tastes way more complicated than it is. In the words of my spirit animal Ina Garten, “How easy is that?!”

 

Fig and Olive Risotto
Serves 4
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 tbs. dried porcini mushrooms
  2. 1 c. boiling water
  3. 2 cloves garlic, minced
  4. 1 generous sprig sage, chopped
  5. 3 tbs. plus 1 tbs. olive oil
  6. 1 medium-large yellow onion, chopped
  7. 1 1/4 cups U.S.A. grown, organic arborio -or- short grain brown rice
  8. 1/2 cup dry white wine (I used Pinot Grigio)
  9. 4 cups vegetable stock
  10. 1/3 cup dried mission figs, chopped
  11. 1/3 cup pitted, oil-cured black olives, chopped
  12. 1/4 cup grated pecorino romano cheese
  13. Salt and pepper, to taste (if desired)
Instructions
  1. Soak the dried mushrooms in the boiling water. Let soak for 30 minutes, or until fully hydrated.
  2. Bring vegetable stock to a boil in a saucepan. When boiling, reduce to a simmer.
  3. Chop garlic and sage. Set aside.
  4. Chop onion. Set aside.
  5. Chop figs and olives. Set aside.
  6. Once mushrooms are hydrated, strain and then reserve the soaking liquid through a cheesecloth or paper towel. Chop the mushrooms. Set aside.
  7. Add 3 tbs. of olive oil to a large, deep skillet over medium-low heat. Add garlic and sage and let sweat until fragrant.
  8. Add onion to skillet. Stir frequently, cooking until semi-translucent, about 3 minutes.
  9. Add rice to skillet, plus one more tablespoon of olive oil. Toss to coat, and toast for about 5 minutes, stirring occasionally to prevent burning.
  10. Add wine to skillet.
  11. Once wine liquid has cooked off, add mushroom liquid and a ladleful of the hot stock. Stir occasionally, until liquid is absorbed.
  12. Add 1-2 more ladlefuls of stock. Stir occasionally until liquid is absorbed, then add more stock. Repeat until rice is al dente. Add figs and olives to pan about halfway through the cooking process (when stock is half gone).
  13. Remove risotto from heat. Stir in cheese, plus salt and pepper to taste if desired.
Notes
  1. Garnish with sage leaves, thinly sliced fig, and/or extra pecorino. Because cheese.
  2. Save time by chopping your garlic, sage, onion, etc. while the mushrooms are soaking and the stock is heating up.
  3. Kill time while waiting for the risotto to cook by drinking the leftover wine ;)
http://thehungrymusician.com/


Salted Caramel Peanut Butter Truffles

So, I know I just gave you a dessert recipe. I know.

I also know that I outlined my unpopular opinion on Valentine’s Day in last week’s post, and now it would appear that I have made you heart-shaped chocolates. But I feel like that’s OK, because Valentine’s Day is over. I’m a weird kind of stubborn sometimes… Also, the only ice cube trays I own are those heart-shaped ones from Ikea. So, there’s that. But you should totally make these next time you have a date over, because they’ll probably fall for you immediately (if they haven’t already).


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And I know you may be a bit chocolate-d out from all the chocolate you may have consumed since last Saturday. But for me, there is no such thing as “chocolate-d out,” and I don’t think I’m alone. So I am honoring this month’s Recipe Redux theme, “Favorite Chocolate Matches,” with a super easy, delicious truffle recipe.

Amidst this extremely busy (and freezing) week, simple was the best way to go. I had been planning some kind of cocoa chili, but then earlier this week I made cinnamon chili instead, because I was 100% hungry and only about 60% adventurous. Such is the life of a grad student. 

 

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And so this morning, on the morning OF this post’s due date, I still did not have a recipe. Oops. Although, in the true nature of the challenge (which was to find a way to use leftover chocolate), I used two other leftover household staples to make these little nuggets of heaven – peanut butter and dates. So many of my favorite candies boast the peanut butter-caramel-chocolate trifecta, and dates are a perfect healthy way to simulate the texture and flavor of caramel. 

 

2

 

3

I made these before heading off to see a student, popped them in the freezer, and they were perfectly set by the time I got home. Then, I had just enough time to pop them out of the mold and photograph them before I went out to rehearsal. If that’s not proof that these are low-maintenance, I don’t know what is. And I’m kind of high-maintenance. But these honestly taste super fancy, so nobody will have to know your secret ;)

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Salted Caramel Peanut Butter Truffles
Yields 12
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 3/4 cup pitted dates, mashed
  2. Sea salt, to taste
  3. 1/2 cup dark chocolate chips, melted
  4. 3 tbs. peanut butter of choice
Instructions
  1. Combine mashed dates with a pinch or two of sea salt. Combine and set aside.*
  2. Spoon a small amount of dark chocolate into each section of a silicone ice tray or mold. Using the back of a teaspoon, spread the chocolate to thinly coat the bottom layer of each section. This layer should still be thick enough that you can't see any of the tray through the chocolate.
  3. Place in freezer to set bottom layer, about 5 minutes.
  4. Fill each mold about 2/3 of the way up with mashed dates.
  5. Fill the rest of each mold evenly to the top with peanut butter.
  6. Thinly spread the rest of the chocolate on top of each candy (i.e. don't cover the whole surface of the tray/mold with chocolate).
  7. Return to freezer until set, about 1 hour.
Notes
  1. *If necessary to help with mashing, microwave the dates first for about 20-30 seconds.
http://thehungrymusician.com/


m4s0n501

Gooey Cookie Pie for One (Vegan!)

I have a confession to make… I’m boycotting Valentine’s Day. *cue dramatic gasp*

If you’ve been following my blog for a while, you may even recall last Valentine’s Day, when I officially dubbed February 14th  “Violin-tine’s Day.”  (Note to self: Totally making that more of a thing again this year.)

 

 

Now, I know what you’re probably thinking. Sarah, you’re just a crotchety ol’ Scrooge because you’re 22-for-22 at being single on Valentine’s Day. Well, OK, that last part might technically be true. In reality though, I am actually a huge romantic and a total sucker for the cheesiest lovey-dovey things! Eating my food and telling me I’m pretty usually does the trick too, though. I’m not difficult to please. (Edit: I’m actually pretty difficult to please. Maybe that’s why I’m 22 for 22…)

 

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For me though, true romance is unconditional, and there’s something about having a holiday specifically for it that just feels forced. You know wha’m sayin’? I truly believe that showing someone else how much you care should be an all-the-time thing, and needs no occasion. Regardless of how you show it, every day should be like Valentine’s day.

 

2

 

 

Not to mention, the holiday does kind of put a lot of undue pressure on single folk. I have friends who really dread Valentine’s Day, and THAT makes me sad more than anything. I also get it, because I used to feel the same way.

So that’s why I say, celebrate self-love this Valentine’s Day! Regardless of who you choose to date, marry, etc., only you get to spend your whole life with you. Just like only you get to eat this cookie pie.

 

3

 

Aaaand so, that was my long winded way of explaining why I made you a recipe for one. And it is a reallllly good one. This is the gooiest cookie pie ever, and you’ll never know it’s egg and dairy free.

So I say, make and eat a whole freakin’ cookie pie by yourself this Valentine’s Day (or, any day). Then top it with some dairy-free ice cream, because why the heck not. This cookie pie will be there waiting just for you, because you deserve it. Also, because it’s vegan (and gluten free), that pretty much means it’s healthy by default. Right? Usually wrong. But today, right.

 

4

 

And if you are planning to spend your Valentine’s Day with someone special, you could just as easily double the recipe. Why split a dessert when you can each have your own? Everybody’s happy, and nobody has to fight over who gets to eat what part or who gets the last bite. See? I’m saving relationships everywhere.

 

1

 

Gooey Cookie Pie for One (Vegan)
Serves 1
Because you deserve a dessert all to yourself.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1/3 cup oat flour
  2. 1/8 tsp. kosher salt
  3. 2 Tbs. dairy free chocolate chips
  4. 1 Tbs. chopped pecans
  5. 1/4 cup unsweetened applesauce
  6. 1 Tbs. pure maple syrup
  7. 1/4 tsp. vanilla extract
  8. 1/2 Tbs. melted coconut oil
Instructions
  1. Preheat oven to 350˚F.
  2. Combine flour, salt, pecans, and chocolate chips in a medium bowl.
  3. In a separate bowl, combine applesauce, maple syrup, vanilla, and coconut oil.
  4. Mix wet ingredients into flour mixture.
  5. Grease a wide, shallow ramekin. Pour batter into ramekin and bake for about 15-20 minutes, or until set in the center.
  6. Serve with a small scoop of dairy-free ice cream of your choice, if desired. (And trust me... You desire.)
http://thehungrymusician.com/