Have you tried any of these recipes?

Have you tried any of these recipes? If you have, please leave a comment to let me know how it worked for you and if you suggest any changes!

Monday, November 30, 2009

Apple Sage Corn Muffins

I had something like this at a Whole Foods recently and had to try to figure it out. This recipe was close and I'll keep working on it this fall. As a side note, my dog loved them. She ate the entire batch in the car ride on the way to Thanksgiving.

Best to cook at home
Thirty for the price of one
Plus time and patience!


  • 1/2 cup flour
  • 2/3 cup cornmeal
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 3 Tbsp sugar
  • 1/2 cup milk
  • 1 egg
  • 3 Tbsp melted butter
  • 1 small apple, finely chopped
  • 3 Tbsp fresh chopped sage
  • 3 oz. sharp cheddar cheese
  1. Preheat the oven to 400F and prepare baking cups with nonstick spray or paper baking cups.
  2. Mix all of the dry ingredients (flour through sugar) together in a medium sized bowl.
  3. In a measuring cup, beat the milk and egg together. Add to the dry ingredients along with the melted butter.
  4. Add the apple, sage and cheese, stirring just enough to mix.
  5. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Recipe from my taste buds!

Mushroom Hazelnut Stuffing

This stuffing is unusual, since it has no bread in it. However, the flavors of the sage, mushrooms and hazelnuts add so much kick to some of the less flavorful dishes at Thanksgiving dinner. I would also recommend it atop chicken.

Hazelnut stuffing
Aromatic and healthy!
Veggies, herbs and nuts!

  • 3 Tbsp coconut oil
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves of garlic
  • 1 small onion, chopped
  • 1 lb mushrooms (button, cremini), sliced
  • 3 Tbsp fresh chopped sage
  • 3 Tbsp fresh chopped parsley
  • 1 cup roasted, chopped hazelnuts
  • 2 eggs, beaten
  1. Heat one Tbsp coconut oil over medium-high heat. Add carrots, celery and onion and saute until the carrots are tender, about 5 minutes.
  2. Add the garlic and saute until flavorful; about 2 minutes.
  3. Remove the vegetables to a bowl and set aside.
  4. In the same pan, heat another 1 Tbsp of coconut oil. Finely chop half of the mushrooms and add to the pan. Saute about 5 minutes, until most of the liquid is removed. Add to the vegetable bowl and set aside.
  5. With the remaining coconut oil, saute the remaining mushrooms about 5 minutes, until the liquid is removed.
  6. Add to the vegetable bowl. Add the herbs, eggs, and salt and pepper to taste.
  7. Pour into a baking pan and bake at 375F for 20 minutes. Serve warm.
Recipe from Mariel Hemingway's book, Mariel's Kitchen.

Tuesday, November 24, 2009

Carrot Currant Muffins

Aside from grating the carrots without a food processor, these muffins were easy to make and absolutely delicious. I'll try to save some to share!

Colorful and warm,
Healthier than carrot cake
These are great ALL day!


  • Nonstick spray (or paper muffin cups)
  • 2 cups unbleached all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1/3 cup (packed) light brown sugar
  • 2 Tbsp granulated sugar (or Xylosweet)
  • 1 cup (packed) freshly grated carrot
  • 1 Tbsp grated lemon zest
  • 3 Tbsp fresh lemon juice
  • 1/2 cup currants
  • 1/2 cup milk
  • 1 large egg
  • 2 tsp vanilla extract
  • 4 Tbsp (1/2 stick) unsalted butter, melted
  1. Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
  2. Combine the flour, salt, baking powder, and spices in a medium-sized bowl. Crumble in the brown sugar, rubbing it in a bit with your fingers until the mixture is thoroughly blended. Stir in the granulated sugar if you like your muffins on the sweet side.
  3. Place the grated carrot in a second bowl. Add the lemon zest, lemon juice, and currants, and mix with a fork. Use the fork to beat in the milk, egg, and vanilla. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
  4. Spoon the batter into the prepared muffin cups.
  5. Bake in the middle of the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.
Recipe from Sunlight Cafe, Mollie Katzen.

Pumpkin Pie Dog Biscuits

These little dog biscuits are perfect for Thanksgiving and smell great. And making these cookies yourself is a lot more affordable than buying the organic ones from a bakery or pet supply store!


  • 1 1/2 cups unbleached flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 2 Tbsp canola oil
  • 1/2 cup pumpkin puree
  • 1/4 cup natural unsalted peanut butter
  • 1/4 cup filtered water
  1. Preheat the oven to 325F.
  2. Measure the flour, rolled oats, baking powder, cinnamon, and ginger into a mixing bowl. Whisk until combined.
  3. Make a well in the flour and add the canola oil. Mix at medium speed with a spatula or paddle attachment. Add the pumpkin and peanut butter, and stir until combined.
  4. Add the water all at once and mix until dough forms and all the ingredients are combined.
  5. Turn the dough out onto a slightly floured surface and gently knead until dough is smooth and soft. Roll the dough 1/4 inch thick, and cut the biscuits into desired shapes with cookie cutters.
  6. Place the biscuits on a parchment-lined cookie sheet and bake 12-15 minutes until they are dry and firm to the touch. Turn the oven off and leave the biscuits in another 20-30 minutes. Remove them from the oven, cool them on a cooling rack, and store them in a cookie tin.
Recipe from The Everything Cooking for Dogs Book, Lisa Fortunato.

Friday, November 20, 2009

Warm Autumn White Bean Salad

For those of you who, like me, prefer their salads without lettuce, here is a nice one for the fall.

A yummy side dish
A salad without lettuce
Ready in a pinch.


  • 1 can white beans, rinsed and drained
  • 1 Tbsp lemon juice
  • 1 tsp coconut oil
  • 1/4 cup minced red onion
  • 1 small red, orange or yellow bell pepper, finely chopped
  • 2 small tomatoes, finely chopped
  • 1 small clove garlic, minced
  • 1/4 cup finely chopped basil leaves
  • freshly ground black pepper
  1. Toss all of the ingredients together in a medium bowl. Serve at room temperature, or chill to save for later!
The recipe calls for salt as well, but I found it unnecessary. And as you can see by my picture, the basil and tomatoes are not finely chopped. Delicious eaten on its own, this salad is also quite delicious with corn tortilla chips.

Recipe taken from Mariel Hemingway's book Mariel's Kitchen.

Cauliflower, Leek and Chevre Jack Cheese Soup

Soup! It is that time of year again! It is also that time of year to find new ways to eat cauliflower. This one was very easy, used a ton of the seasonal vegetables I had gotten in my CSA box and has been good as a leftover dish all week!

Who doesn't like soup?!
It is likely my favorite -
Comforting and warm.


  • 1 Tbsp olive oil
  • 1 large leek, white and light green part only, thinly sliced
  • 2 medium organic carrots, chopped
  • 2 medium celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 tsp finely chopped thyme
  • 1 pound cauliflower florets, chopped
  • 4 cups quality organic vegetable or chicken broth
  • 4 oz chevre jack-style cheese, shredded
  • sea salt
  • freshly ground black pepper
  1. Heat oil in a large, heavy pot over medium heat. Add leeks, carrots, and celery and saute until soft, about 4 minutes. Add garlic and thyme and cook for 2 minutes.
  2. Add cauliflower and broth, bring to a boil, and then reduce heat and simmer until cauliflower is very tender, about 15 minutes.
  3. Puree mixture in the work bowl of a food processor or blender. Return to pot over very low heat. Add cheese and continue cooking just until cheese melts. Season with salt and pepper. Serve immediately.
I didn't puree the entire pot of soup, leaving it a little chunky, which was nice. This was really good with sweet potato fries and salad . When microwaving leftovers, add a few bits of grated cheese to the top once it is hot.

Recipe taken from Mariel Hemingway's book Mariel's Kitchen.

Thai Pork Lettuce Wraps

This was a really delicious meal that I might make again - though I rarely eat pork, and the preparation actually took quite a while. Eating them was a little messy too!

Thai Pork Lettuce Wraps
When take-out's not an option
Exotic at home!


  • 1 lb organic fresh ground pork
  • 2 1/2 Tbsp fish sauce
  • 1 Tbsp white rice
  • 1/4 cup low-sodium chicken broth
  • 2 medium shallots, peeled and sliced into thin rings
  • 3 Tbsp juice from 2 limes
  • 2 tsp sugar
  • 1/4 tsp red pepper flakes
  • 3 Tbsp roughly chopped fresh mint leaves
  • 3 Tbsp roughly chopped fresh cilantro leaves
  • 1 head Bibb lettuce, washed and dried, leaves separated and left whole
  1. In a medium bowl, mix the ground pork with the fish sauce. Cover and refrigerate 15 minutes.
  2. Heat rice in small skillet over medium-high heat; cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer to small bowl and cool 5 minutes. Grind in a mortar and pestle until it resembles a fine meal.
  3. Bring broth to a simmer in a 12-inch nonstick skillet over medium-high heat. Add pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes. Sprinkle 1 tsp rice powder over pork; continue to cook, stirring constantly until the remaining pork is no longer pink, 2 minutes longer. Transfer pork to a large bowl and let it cool for 10 minutes.
  4. Add the remaining 1 1/2 tsp fish sauce, remaining 2 tsp rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro to the pork; toss to combine. Serve with lettuce leaves.
The original recipe calls for pork tenderloin and requires you to grind it yourself. (Do this by cutting it into chunks, freezing until firm (about 15 minutes) and then pulsing it in a food processor.) I thought the recipe would have been better with slightly less fish sauce and slightly less sugar. The former was quite salty and the latter too sweet. I liked the taste of the mind and cilantro to come through fresher. It is very important to use fresh limes since bottled lime juice has an unnaturally tangy flavor.

Recipe found in Cook's Illustrated, October 2009.

Monday, November 2, 2009

Pinneapple Coconut Ginger Muffins

For using up that crystallized ginger you bought months ago for another recipe in here (the pine nut polenta cookies?), here is a great recipe for mini muffins that freeze really well.

Pinneapple muffins
Breakfast or dessert
Children love them too!


  • Nonstick spray
  • 2 1/2 cups unbleached all-purpose flour
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar
  • 1 tsp powdered ginger
  • 1 1/2 cups shredded sweetened coconut
  • 1/4 cup finely minced crystallized ginger
  • 2/3 cups coconut milk (regular or low-fat)
  • 1 cup plus 2 Tbsp canned crushed pineapple packed in juice, undrained
  • 1 large egg
  • 1 Tbsp vanilla extract
  • 3 Tbsp unsalted butter, melted
  1. Preheat oven to 400. Lightly spray mini muffin tray with nonstick spray.
  2. Combine the flower, salt, baking powder, sugar, powdered ginger, and coconut in a medium-sized bowl.
  3. Add the minced crystallized ginger and stir it around until coated. Then comb through the mixture with your fingers, picking up the larger pieces of ginger and snipping them into smaller pieces with scissors. The ginger should be in bits the size of currants.
  4. Measure the 2/3 cup coconut milk into a 4-cup liquid measure, then add the pineapple with its juice and the egg and vanilla. Beat gently with a fork or a small whisk until smooth.
  5. Slowly pour this mixture, along with the butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
  6. Spoon the batter into the prepared muffin cups and bake in the middle of the oven for 20 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.
I had a fresh pineapple that I wanted to use, so I chopped that up into very small pieces and it worked out splendidly. The shredded coconut I used was unsweetened, but it didn't seem to matter as these muffins were so flavorful without the added sugar!

Recipe taken from Molly Katzen's book Sunlight Cafe.
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