March 3rd, 2008 by alice
Tags: Healthy, Lullaby, Muffins
INGREDIENTS
- 2cupswhole wheat pastry flour
- 1/2teaspoonsalt
- 1tablespoonbaking powder
- 2largebananas
- 1/3cupapplesauce
- 1/4cuphoney
- 1/2cupmilkor soy milk
DIRECTIONS
- Preheat oven to 350°F.
- In a large bowl, combine the flour (make sure it’s whole-wheat pastry flour or you’ll produce golf balls, not muffins), salt, and baking powder.
- In a blender, puree the bananas; add the applesauce, honey, and milk. Blend well.
- Pour the banana mixture into the dry ingredients and stir until just moistened.
- Line muffin tins with paper muffin cups, pour in batter, and bake 30 minutes or until tops are lightly brown and slightly springy.
Posted in Recipes | No Comments »
March 3rd, 2008 by alice
Tags: Brown, Flour, Mix, Rice
INGREDIENTS
- 2cupsbrown rice flour(extra finely ground)
- 2/3cuppotato starch
- 1/3cuptapioca flour
DIRECTIONS
- Put all ingredients into a sealable airtight container and shake until combined well.
Posted in Recipes | No Comments »
March 3rd, 2008 by alice
Tags: Basil, Garten, Roasted, Soupa, Tomato
INGREDIENTS
- 3lbs ripeplum tomatoes, cut in half
- 1/4cupolive oil, plus
- 2tablespoonsolive oil
- 1tablespoonkosher salt
- 1 1/2teaspoonsfresh ground black pepper
- 2cups choppedyellow onions(2 onions)
- 6garlic cloves, minced
- 2tablespoonsunsalted butter
- 1/4teaspooncrushed red pepper flakes
- 1 (28 ounce)canned plum tomatoes, with their juice
- 4cupsfresh basil leaves, packed
- 1teaspoonfresh thyme leaves
- 1quartchicken stockor water
DIRECTIONS
- Preheat the oven to 400 degrees F.
- Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.
- Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
- Add the canned tomatoes, basil, thyme, and chicken stock.
- Add the oven-roasted tomatoes, including the liquid on the baking sheet.
- Bring to a boil and simmer uncovered for 40 minutes.
- Pass through a food mill fitted with the coarsest blade.
- Taste for seasonings.
- Serve hot or cold.
Posted in Recipes | No Comments »
March 3rd, 2008 by alice
Tags: Blueberry, Cookies, Linzer
INGREDIENTS
-
cookies
- 3/4cupbutter
- 1cupsugar
- 2eggs
- 1teaspoonvanilla
- 2 3/4cupsflour
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- powdered sugar, for sprinkling
-
filling
- 1/2quartfrozen blueberries
- 1/2cupgrape jelly
- 1/2cupsugar(to taste)
DIRECTIONS
- For the cookies: Cream butter and sugar.Add eggs and vanilla- beat well.Add flour, baking powder, and salt, mix well.Cover and refrigerate until firm enough to roll- 45 minutes or so.
- Divide the dough in half, and roll out to 1/4 inch thickness.Cut one batch of bottoms, then follow with an equal number of tops until you run out of dough, rolling the cut out centers back into the rest of the dough.(I used a large glass for my cookies, and a baby bottle cap to cut out the centers of the tops.).
- Bake at 375 for 6-8 minutes ’til lightly browned. (I normally like chewy cookies, and under cook my dough- these are best if they aren’t overly chewy for structural reasons.).
- Cool cookies on a rack when they come out, placing the bottoms upside down once they are cool enough to handle.Sprinkle the tops with powdered sugar if desired.
- Meanwhile, combine the berries, sugar, and jelly in a small saucepan over medium-high heat.Bring the mixture to a boil, reduce heat to low and simmer for 3-5 minutes. (I used my hand blender to smooth out the berries.) Remove from heat, allow to cool a little- the goal is to have it warm enough to spread on the cookies, but not too hot to handle.
- OK, the assembly:spread a thin layer of filling onto the bottom cookie, keeping away from the very edge.Top off with a top, being careful not to disturb the powdered sugar.
- After all of the cookies are ‘glued’ together, evenly distribute the remaining filling between the cookies, spooning it into the centers.Allow the centers to cool completely before moving (aprox. 30 minutes.)I placed a layer of wax paper in between when I stacked the cookies, because while the filling firms and isn’t at all sticky, I didn’t want to test it out.
Posted in Recipes | No Comments »
March 3rd, 2008 by alice
Tags: Creamed, Eqd, Spinach
INGREDIENTS
- 4ouncescream cheese
- 4ouncessour cream
- 2ouncesfresh parmesan cheese, grated
- 6slicesbacon
- 3garlic cloves, pressed
- 1onion, grated fine, with juices
- 2lbsfresh spinach
- salt and pepper (optional)
DIRECTIONS
- In a bowl, mix cream cheese, sour cream and 1oz of grated Parmesan, set aside.
- Over medium heat, pan fry bacon until crisp. Crumble bacon, set aside. Remove 1/2 of bacon fat from pan.
- Into pan with bacon fat, add onion and garlic; saute for about 1 min -until onionbecomes translucent.
- Wash spinach in cold water; shake lightly. Do not allow to dry. Place rinsed spinach into pan and stir until wilted.
- Cover; cook on med-low heat for about 2 minutes. Remove lid, add cheese mixture; saute about 2 minutes.
- Remove from pan to serving bowl, top with crumbled bacon and remaining parmesan. Sprinkle with Nature’s Season, if desired, and serve.
Posted in Recipes | No Comments »
