Did a quick research on Mark Bittman's recipes and came up with this.
I'm buying one of his books for my dad as a X-mas gift.
Hybrid Quick Bread
- serves 4 to 6 -
Adapted from Food Matters: A Guide to Conscious Eating by Mark Bittman.
Ingredients
1/4 cup olive oil, plus more for the pan
2 cups whole wheat flour, plus more if needed
1 cup all-purpose white flour, plus more as needed
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt, preferably coarse or sea salt, plus more for sprinkling
3/4 cup yogurt or buttermilk
3/4 cup warm water
2 tablespoons honey (optional)
Procedure
1. Heat the oven to 375°F. Grease a cookie sheet or 8-inch square baking pan with about a tablespoon of olive oil. Put the flours, baking powder, soda, and salt in a food processor and turn the machine on. Into the feed tube, pour first the 1/4 cup olive oil, then the yogurt, most of the water, and the honey (if you're using it).
2. Process for a few seconds, until the dough is a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add the remaining water 1 tablespoon at a t ime and process for 5 or 10 seconds after each addition. If it is too wet (this is unlikely), add 1 or 2 tablespoons of whole wheat flour and process briefly.
3. Form the dough into a round and put it on the cookie sheet or press into the prepared pan, all the way to the edges. Bake for 20 minutes then sprinkle the top with a little coarse sea salt, and continue baking for another 35 to 40 minutes, until the loaf is firm and a toothpick inserted in the center comes out clean. Let cool completely, then cut the bread into slices or squares and serve or store for up to a day.
FRUIT AND CEREAL BITES
- makes about 3 dozen bite-size balls -
1 1/2 cups dried fruit
2 tablespoons vegetable oil
2 tablespoons honey (optional)
Fruit juice or water, as needed
1 cup ready-to-eat breakfast cereal, like granola
Crumbled shredded wheat, whole grain flakes, finely ground nuts, cocoa, or shredded unsweetened coconut for rolling
Procedure
1. Put the dried fruit, oil, and honey if you are using it in a food processor and puree until smooth, adding fruit juice a little at a time to keep the machine running. You'll need to stop once or twice to scrape down the sides of the bowl. (Add small amounts of water or fruit juice if the fruit is dried out and is not processing.) Fold in the cereal until evenly distributed.
2. Take a heaping tablespoon of the mixture and roll it into a ball. Then if you like, roll the ball around in your topping of choice. Put the ball between layers of waxes paper in a tightly covered container and refrigerate until set, about 45 minutes. Eat immediately, or store in the fridge for up to several days. You can also wrap the balls individually in wax paper like candies.
Fruit and Cereal Bars: Line an 8-inch by 8-inch pan with foil. Follow the recipe through Step 2. Spread the mixture in the pan, pushing it into the corners and evening the top. Refrigerate to set as above. If you like, dust the top with any of the toppings. Then cut into squares.
Zucchini Fritters
- serves 4 -
About 2 pounds zucchini, eggplant, or turnips, peeled if necessary and grated
1/2 onion, peeled and grated
2 eggs, lightly beaten
1/4 cup flour or plain bread crumbs, more as needed
1/2 cup grated Parmesan cheese
1 to 4 tablespoons butter or extra virgin olive oil
Procedure
1. Mix all ingredients in a bowl except butter or olive oil. The mixture should be fairly loose but not iquid; add more flour or bread crumbs if necessary.
2. Put butter or oil in a large skillet and turn heat to medium-high. When the oil is hot, put generous spoonfuls of batter in the pan. Cook, flipping once, until nicely browned on both sides - 10 to 15 minutes total.
3. Serve hot or at room temperature.
Fig Clafouti
- serves 6 -
Adapted from Everyday Food magazine.
Ingredients
2 tablespoons unsalted butter, melted, plus more for the pan
8 ounces dried figs, stemmed and coarsely chopped
1 1/4 cups Everyday Baking Mix (recipe follows)
3 large eggs
1 cup half-and-half
Confectioners sugar, for dusting
Procedure
1. Preheat oven to 350°F. Butter a 9-inch baking dish or cake pan. In a small bowl, toss the figs with 1/4 cup of the baking mix.
2. In a large bowl, whisk together the eggs, half-and-half, melted butter, and remaining cup of baking mix. Add figs and stir until just combined. Pour batter into pan and place pan on a baking sheet. Bake until center of clafouti is set, about 30 minutes. Let cool until barely warm. Dust with confectioners’ sugar and serve.
Everyday Baking Mix (Quarter Portion)
Ingredients
1 1/2 cups flour
3/4 cups of sugar
1 1/2 teaspoons baking powder
Scant teaspoon salt
Procedure
Combine all ingredients in a large bowl. Whisk well.
(http://www.seriouseats.com)
