Strawberry Shortcake with Biscuits

Strawberry shortcake and champagne is my favorite celebratory meal.  I'm not sure that it can really be called a meal though given its low nutritional content - but nonetheless - here it is:

Strawberry shortcake

One time an eighties cartoon

Always a dessert

Ingredients:

• Strawberries frozen or fresh, 1 tsp sugar
• Powdered sugar
• Whipping cream
• Vanilla
• 1 1/2 cups plus 1/3 cup Bob's Red Mill All-Purpose Gluten-Free Flour
• 4 tsp baking powder
• 1 1/2 tsp powdered psyllium husk
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp baking soda
• 3 Tbsp unsalted butter, chilled and cut into 1/4-inch pieces
• 3/4 cup plain whole-milk yogurt
• 1 large egg, lightly beaten
• 2 Tbsp vegetable oil
• 2 tsp lemon juice, plus some extra

1. Whisk flour, baking powder, psyllium, sugar, salt, and baking soda in large bowl until combined.  Add butter to flour mixture, breaking up chunks with fingertips until only small, pea-size pieces remain.
2. In a separate bowl, whisk together yogurt, egg, oil, and lemon juice until combined.  Using rubber spatula, stir yogurt mixture into flour mixture until thoroughly combined and no flour pockets remain, about 1 minute.  Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.
3. Defrost the frozen strawberries or slice the fresh strawberries.  Set aside.  

1. 

1. Adjust oven rack to middle position and heat oven to 450 degrees.  Line rimmed baking sheet with parchment paper and place inside of second baking sheet.  Using greased 1/3-cup dry measure, scoop heaping amount of batter and drop onto prepared sheet.  Repeat with remaining batter, spacing biscuits about 1/2 inch apart in center of prepared sheet.
2. Bake until golden and crisp, about 15 minutes, rotating sheet halfway through baking.  Transfer sheet to wire rack and let cool for 5 to 10 minutes before serving.
3. Put half of the sliced strawberries in an oven-safe dish, sprinkle with 1 tsp of sugar, and put in the oven while the biscuits cool to bring out the juices and slightly soften (approx 15 minutes). Toss the remaining strawberries with the remaining lemon juice.
4. Whip the cream with vanilla to taste.
5. Mix the sweetened baked strawberries and the citrusy fresh strawberries together, including the juice.
6. Serve each plate with one biscuit, surrounded by strawberries, topped with vanilla-whipped-cream and dusted with powdered sugar.

Biscuit recipe taken from America's Test Kitchen How can it be Gluten Free Cookbook.

Mostly Savory Chocolate Bark

This chocolate bark is unlike anything you're likely to encounter in the month of cookies and cakes.  That is why I like it!  I'm not one for pastries or sweets, but some good dark chocolate will certainly do it for me!  This one is full of flavors and just a bite is plenty!

Nutty chocolate bark

Now my new favorite breakfast

With a cup of tea

Ingredients

• 2 cups semisweet chocolate chips
• 1 tsp ground cardamom
• 1/4 tsp dried mulberries
• 1/4 cup dried tart cherries
• 3/4 cup almonds, toasted and coarsely chopped
• 1/2 cup pistachios, toasted and coarsely chopped
• 2 tsp coffee beans, coarsely chopped
• pinch of kosher salt

1. Grease a baking sheet, and line it with parchment paper.
2. Melt the chocolate in a large stainless steel bowl placed over simmering water in a pot.  Make sure the bowl is not touching the water to keep the chocolate from scorching.  
3. Add the cardamom, and stir to dissolve for a couple of minutes.  Turn off the heat, and stir in half of the mulberries, cherries, almonds and pistachios.
4. Remove the bowl from the heat, and dry the bottom with a towel.
5. Pour the chocolate onto the prepared baking sheet.  With an offset or rubber spatula, spread the chocolate in a wide rectangle about 1/4 inch thick.  Sprinkle with the remaining nuts, dried fruit, and the coffee beans, and press them gently into the chocolate.  Dust with the salt.
6. Cool in the refrigerator for about 2 hours, until hard.  When firm, slide chocolate onto a cutting board, and cut or break it into pieces.  Keep it refrigerated until just before serving.

Recipe taken from YogaJournal, December 2013.

Veggie Goat Cheese Breakfast Bake

This is a great and easy meal to make for breakfast or lunch and I find if you double the recipe, you can save half of the goat cheese mixture in the fridge for several days and make it again with whatever vegetables you have on hand!  I made this one with sautéed mushrooms and kale.

Here is all that's left

I tried to take a picture

We ate too quickly

Ingredients:

• Whatever vegetables you have on hand, chopped and sautéed (raw will do as well!)
• 5 ounces of goat cheese
• 2 Tbsp heavy cream
• 1 cup of egg whites
• 1/8 tsp ground black pepper
• 1 tsp fresh thyme leaves
• oil for greasing the pan
• rehydrated sun-dried tomatoes (optional)

1. Preheat the oven to 350F.
2. Saute the vegetables you have chosen to use
3. In a mixing bowl combine the goat cheese, cream, egg whites, pepper and 1/2 tsp of the thyme, stirring until completely incorporated.  Set aside.
4. Grease a baking pan.  Transfer the sun dried tomatoes and vegetables to the baking pan.
5. Pour the goat cheese mixture over the vegetables and top with the remaining thyme.
6. Bake for 30 minutes, or until the edges are golden brown and the center is no longer liquid.
7. Let cool a few minutes before serving.

A new picture to show what it really looks like. June 2019 and I've taken to cracking a couple of eggs into the bake. They're beautiful and add some lovely color.

Recipe adapted from Mariel's Kitchen.  Thank you to Connie, my mother-in-law for the fun new baking pan!

Polenta & Mushroom Bowl

Warm, savory comfort food is great at ANY time of year.  The days are getting longer and we have definitely already had a taste of spring (and even a bit of summer?) but there are still evenings when cold, crunch, and even fancy doesn't appeal to us.  It is days like that when I make a late evening meal like this.

What is polenta?

Breakfast, lunch or dinnertime

Tasty comfort food

Ingredients

• 1/2 cup dry polenta
• 2 cups broth (I used the mushroom broth strained from rehydrating the mushrooms)
• 1 cup mushrooms
• 1/4 cup diced tomatoes
• 4 eggs
• 4 oz cheddar cheese
• 2 cloves garlic
• 2 Tbsp butter
• a bit of olive oil
• salt
• black pepper to taste

1. If you are rehydrating mushrooms, like I did, do it earlier in the day with warm water.  They'll make an excellent broth.
2. Set the broth to boil and soak the polenta in a bowl with tepid water.
3. Once the broth is boiling, add the polenta.  Lower heat to a simmer and stir pretty consistently for about 15 minutes.
4. While the polenta is cooking, heat 1 Tbsp butter and a bit of olive oil over low heat in a pan.  Add the chopped garlic and once it is aromatic, add the mushrooms.  Let those cook to reduce liquid and absorb the garlicky buttery goodness.
5. When polenta is about done, stir in the other tablespoon of butter.
6. Spoon a quarter of the polenta into each of four small bowls.  Stick an ounce of cheese in each bowl to be melted by the polenta.  
7. Top the polenta with mushrooms, a Tablespoon of diced tomatoes and a poached egg (you can poach the egg at the very last minute).
8. A dash of salt and some freshly ground black pepper make the meal!

Leftovers are GREAT.  You can add some greens to it for a larger meal, put it next to chicken for an entree or eat it as it is for a hearty breakfast!  I actually was inspired to make this meal I used to have so often by a posting of a recipe of it by the Green Grocer.  

Blueberry Quinoa Muffins

Mmmmm.  Having to give up gluten has meant having to give up muffins.  Not anymore!  Though according to my sister these "taste healthy," I think they're moist and quite delicious!

 Blueberry Muffins

A delicious breakfast treat

Small and portable

Ingredients

• 1 cup cornmeal
• 1 cup rice flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup cooked quinoa
• 1/2 cup maple syrup
• 1/2 milk
• 1/2 cup applesauce
• 1 Tbsp lemon juice
• 1/4 cup canola oil
• 1 cup blueberries, fresh or frozen

1. Preheat the oven to 375 and lightly grease 10 muffins cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt.  
3. In a separate bowl, whisk together cooked quinoa, maple syrup, milk, applesauce, lemon juice, and oil.
4. Add wet mixture to dry mixture and stir until just combined.  Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove muffins from pan and place on a wire rack to cool.

Recipe from Yoga Journal, March 2012.

Asparagus Cheese Souffle

Back to French Cooking.  Back to using recipes.  Back to spending an hour and a half at least on creating a beautiful meal that makes the evening feel special.  Tonight I made an asparagus souffle (asparagus season - yay!).

Light and fluffy, a souffle is satisfying, delicious, and makes the house smell wonderful.

Souffles are the best

To show off your kitchen skills

With a special dish

Ingredients

• oil
• 1 1/4 cups of milk
• 3 Tbsp unsalted butter
• 3 Tbsp unbleached all-purpose flour
• 2 tsp dry mustard
• 6 large eggs, separated and at room temperature
• 3/4 tsp salt
• freshly ground black pepper
• cayenne pepper
• 1 1/2 cups (packed) grated mild cheddar
• 1 1/2 cups asparagus tips
• 1/2 tsp dried tarragon
• 3 Tbsp fresh minced dill

1.  Chop the asparagus and start steaming.
2. Heat the milk in a saucepan or in the microwave to very hot but not yet boiling.  Remove it from the heat and set aside.
3. Melt the butter in a medium-sized saucepan over medium-low heat.  Sprinkle in the flour and mustard, whisking constantly.  Turn the heat down to low, and continue to cook the resulting roux (a foundation sauce of fat and flour) for about a minute or two longer, stirring often.
4. Slowly drizzle in the hot milk, whisking steadily.  Cook over low heat for 5 minutes, stirring frequently with a whisk and then a wooden spoon as it thickens.  Remove from the heat, and transfer to a large bowl.
5. Beat the egg yolks with a fork just until they lose their shape and become runny, then drizzle them into the hot sauce, beating vigorously.  Add the salt, some black pepper, and cayenne to taste.
6. Beat the egg whites until they form peaks that don't fall over when the whisk or beaters are lifted, and just a little liquid is left in the bottom of the bowl.
7. Fold (or dump) the beaten whites into the sauce, sprinkling in the grated cheese as you fold, until the eggg whites are mostly incorporated.  Add the asparagus, tarragon and dill.  The mixture will not be uniform - there will be little puffs of "cloud" here and there (puffs of cloud may = clumps).  
8. Transfer the mixture to the prepared dish.
9. Bake in the center of the oven for 45 minutes, or until golden brown all over the puffy top surface.  Bring to the table and serve immediately.

I used a french herb blend that had a bit of tarragon in it instead of the straight tarragon.  It was fantastic.
Instead of the 3 Tbsp of fresh dill, if you must, you can use 1 Tbsp of dried minced dill.
I used Bob's Red Mill All-Purpose gluten-free flour.  It worked perfectly.
An electric blender makes souffle preparation quick and easy.  I've done it with a whisk.  It was just barely worth it.

Recipe from Mollie Katzen's Sunlight Cafe. 

Salsa and Quesadillas

C'mon.  Who needs a recipe for salsa or quesadillas?  I know, I know.  But both turned out FABULOUSLY.  So, why not?

Ingredients:

• 3 large tomatoes, on the vine, from your yard, or heirloom.  Flavorful.
• 4 cloves garlic
• salt
• 1/4 tsp cumin
• corn tortillas
• fresh mozarella
• crushed red pepper or reconstituted ancho chilis
• greek-style yogurt
• 1 avocado
• olive, canola, or sunflower oil

For the salsa:

1. Cut three large tomatoes in half and place on a foil-lined cookie sheet.  Put in the oven at 375F for 20 - 25 minutes.
2. In a blender or food processor, combine tomatoes, 4 cloves of garlic, a pinch or two of salt, and a dash of cumin.
3. Blend.  
4. Heat a frying pan.  Add 1 Tbsp oil and heat 30 seconds.  Add 1 corn tortilla.  Top with cheese and red pepper and another corn tortilla.  Press lightly and fry 2 minutes.
5. Flip, and fry 3 minutes more.
6. Flip one more time to get your very own personal favorite crispiness. 
7. Remove to a plate and top with yogurt, salsa, and avocado.

Tostada de tinga de zanahorias a la Jicara (en Oaxaca)

Okay folks.  I've just come back from Mexico, where the food was fabulous and I have all sorts of renewed energy.  I was in Oaxaca - and at a place called Jicara, I had a tostada of carrot tinga with lentil humus, sour cream and Parmesan cheese.  Even though I took a cooking class there featuring much more traditional Oaxacan cuisine (post to follow), this was what was easiest to make in the U.S. with what I had on hand.

Zanahorias

What a perfect super-food

Creative to boot!

Ingredients:

• lentils (approx 1 cup)
• water
• salt
• garlic (1 clove)
• corn tortillas
• carrots (approx 1 cup)
• chipotle chiles or peppers (in a can)
• 1/2 medium onion
• 1/2 medium roasted tomato
• plain yogurt
• Parmesan cheese

1. Rinse, soak and cook the lentils, over medium heat in enough water to cover them, approx 45 minutes.
2. Put one small tomato, or half of a medium tomato in the oven to roast (on foil on a cookie sheet at 375F for 25 minutes).
3. When the lentils and tomato are nearing completion, heat a medium saucepan over medium heat.  Add olive oil and warm.  Add chopped onions and cook until transparent. 
4. Grate carrots in food processor and add to onions in the pan.  Chop, grate, or process tomato and chiles and add to carrot mixture.  
5. In a clean, dry pan, heat corn tortillas.  Top one tortilla with lentil mixture, carrot mixture, dabs of plain yogurt and grated Parmesan cheese.
6. This is excellent with homemade salsa (while you're roasting tomatoes - why not?).

The original.

More traditionally, you could try making a chicken tinga.  Use one tomato, half a can of chipotle peppers, half an onion and two chicken breasts, boiled and shredded.

It is fabulous topped with salsa, sour cream, and avocado.

Mango Lassi

This can scarcely be called a recipe, but I've been asked for the instructions and this recipe is according to my tastes.  Mangoes and cherries are probably my favorite fruits and so this time of year is especially great for me for desserts.  Have this as a dessert or as a complement to spicy foods.  Or - have it for breakfast!

A nice summer treat

You don't need grown-up taste buds

To love a lassi 

Ingredients:

• One large mango
• 1 cup plain yogurt
• 2 Tbsp agave nectar
• 2 dashes of cardamom

1. Mix all of the above ingredients in a blender and chill.  Add an ice cube and another dash of cardamom before serving.  Makes two beverages.

For an idea on how to use this in a meal check out this Indian Dinner menu.
.

Calabacitas

Vegetables for breakfast? Perfect. This dish will fill you up and keep you going all day!

Calabacitas

Make it the evening before

It's got everything!

Ingredients:

• 1 Tbsp olive oil
• 1 cup minced onion
• 1 cup minced anaheim and/or poblano chilis
• 1/2 tsp salt
• 1 to 2 tsp pure ground chile powder
• 2 cups diced zucchini (about 2 6 inch zucchini)
• 2 cups corn kernels (cut from 2 ears corn)
• 2 tsp minced garlic
• 1 1/2 cups cooked pinto beans
• Grated cheddar cheese
• freshly ground black pepper
• squeezable wedges of lime

1. Place a medium-sized skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt and optional chile powder, and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and optional beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (and possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime tucked into the side of each serving.

Fresh corn is best, though frozen corn will do the trick. I used a little can of chopped mild green chilis in this, and it worked perfectly.

Recipe from Mollie Katzen's Sunlight Cafe.

Beet Pancakes with Yogurt-Dill Sauce

What makes this appetizer spectacular is the jeweled color of the beets and the tastiness of the yogurt-dill sauce. They are easy to make, and are nice and light. I made these as an appetizer prior to an Israeli couscous saffron veggie dish.

It's all about sauce!
This one's especially great.
The cakes are good too.

Ingredients for Sauce:

• 6 oz plain nonfat Greek yogurt
• 2 Tbsp chopped fresh dill
• 2 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Ingredients for Pancakes:

• 3 medium beets (1 lb), trimmed and scrubbed
• 2 medium carrots (6 oz)
• 2 cloves garlic, minced (2 tsp)
• 1/2 tsp salt
• 1 large egg plus 2 large egg whites, beaten

1. To make Yogurt-Dill Sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days (at least 30 minutes, to combine all flavors).
2. To make Pancakes: Preheat oven to 250F. Coat baking sheet with cooking spray, and set aside. Shred beets and carrots in food processor fitted with grating blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well.
3. Lightly spray large nonstick skillet with cooking spray, and heat over medium-high heat. Drop 1/4 cup beet mixture into skillet, and flatten slightly to form 3-inch-diameter pancake. Repeat, forming 3 other pancakes in pan.
4. Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remainin batter, keeping prepared pancakes warm in oven.
   
5. Drizzle with Yogurt-Dill Sauce, and serve immediately.

I used 2 eggs, instead of the specified egg and two egg whites. The pancakes didn't hold together as well as I would have hoped. Don't make that substitution!

Serves 6. Recipe from Vegetarian Times, May/June 2010.

Sweet Potato Latkes

This is a wonderful dish that smells delicious and can be changed up in so many ways (sweeter, more savory, crisper, as a scramble to be topped with an entree.....). I made it tonight just for myself (had to brave my food processor again) and it was just perfect after an appetizer of cheese and crackers and with a glass of wine (what doesn't go with wine though?), though I can see it making a nice brunch dish as well!

Sweet potato cakes
Served with whatever topping
You're in the mood for!

Ingredients:

• 1 3/4 lb. sweet potatoes, peeled and shredded
• 1/2 cup grated onion
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 eggs

1. Combine sweet potato, onion, flour, egg, salt, and pepper in a bowl. Shape into 1/4-inch thick patties.
2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 tsp oil and half the butter. Add 3 patties. Cook 3 minutes; flip, and cook 2 minutes more, or until browned on both sides.
3. Drain on paper-towel-lined plate. Repeat with remaining oil, butter, and patties.

I had trouble keeping my pancakes together at first, but the crispier they were, the better they held. I topped mine with a little bit of plain drained yogurt, mixed with a bit of maple sugar and found it to be EXCELLENT.

For a vegan variation, replace the butter with oil and the egg with 1/4 cup baked, pureed sweet potato.

Recipe adapted from Vegetarian Times, January, 2010.
.

Pumpkin Muffins

For those of you that liked the smell of the pumpkin doggie biscuits. Here are some pumpkin treats for you.

Bite sized pumpkin pie
Perfect with tea for breakfast
Keep warm this winter!

Ingredients:

• 2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp allspice
• 3 Tbsp granulated sugar
• 1 Tbsp chopped orange zest
• 1/3 cup (packed) dark brown sugar
• 1 cup mashed pumpkin
• 1 large egg
• 1/2 cup milk
• 1 Tbsp vanilla extract
• 4 Tbsp unsalted butter, melted

1. Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended.
3. Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth.
4. 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.
5. Spoon the batter into the prepared muffins cups. Bake in the middle of the oven for 20 minutes, or until lightly browned on to 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.

Recipe from Mollie Katzen's Sunlight Cafe.
.

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!

Ingredients:

• 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.

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!

Ingredients:

• 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.

Overnight Roasted Fruit

This recipe was fun.  I felt like I was conducting a science experiment, but what I was really trying to do was find another way to eat some of the fruit that is accumulating on my kitchen counter!

Wrinkled, juicy fruit

Fabulous in the morning

Right when you wake up.

If you have an abundance of:  apples, pears, underripe bananas, papayas, pineapples, peaches, plums, apricots, cherries or grapes, you can throw them all together and roast them.  They're great with oatmeal, cereal, cheese and crackers, and just as a quick snack!

1. In the evening, preheat the oven to 375.  Line a ceramic baking dish with foil and spray it generously with nonstick spray.
2. Cut the fruit into large chunks.  Peel bananas, papayas, and pineapple.  Leave other fruit unpeeled.  Arrange the pieces peel side down or on their sides in the prepared dish, and place the dish in the oven.
3. After 30 minutes, open the oven, pull out the dish, and use a small metal spatula to loosen any pieces that might have stuck.  After the pieces are loosened, just leave them in place.  Return the baking dish to the oven, turn the oven off, and leave the baking dish in there overnight.
4. In the morning, you will have a wonderful result:  beautiful, small pieces of fruit that are tender, chewy, and sweet - about halfway dried, but still moist.

I wasn't extremely fond of the bananas.  The pears and apples were fabulous though!  What I loved though was waking up in the morning and running to the oven to see how they turned out.  A gourmet breakfast without having to take the time in the morning to prepare it!

Recipe taken from Molly Katzen's Sunlight Cafe.  I swear I use other sources.  Hers just turn out to be so good!

.

Caramelized Fruit and Buttermilk Corn Cakes

This was a brunch inspired by the fact that I had a huge mound of fruit that I didn't know what to do with and buttermilk in the fridge that needed also to be eaten. However, it turned out FABULOUSLY and is quite easy to make! I suggest making the fruit first and while it is cooking, starting on the pancakes.

I love my griddle
This was just what I needed
On a cold morning.

Caramelized Fruit

• 1/2 to 3/4 lb of fruit, fresh (I used two apples and a pear)
• 1-2 Tsp unsalted butter (I misread it as tablespoons, and used a full two)
• 1 Tbsp vinegar (I used pomegranate balsalmic, though raspberry, cider or balsalmic will do)
• 3/4 to 1 tsp sugar
• Orange juice (up to 1/4 cup)
• Squeezable lemon or lime wedges

1. Chop the fruit in thick slices.
2. Place a medium-sized skillet over medium heat for about a minute. Add the butter, and when it melts, swirl to coat the pan.
3. Reduce the heat to medium-low. Place the fruit, skin side down, in the melted butter, and cook for about 5 minutes, or until it softens slightly.
4. Turn the fruit over, and press it down gently. Drizzle with the vinegar, and cook on the second side for about 3 minutes, or until tender. Sprinkle the sugar over the top, and continue to cook just until the sugar melts.
5. Remove the pan from the heat and transfer the fruit to a plate with a rim. Any sauce that comes out of the pan easily can be spooned over the fruit.
6. Pour the orange juice into the pan, mixing to dissolve the remaining sauce. Spoon this over the fruit and serve hot or warm with squeezable citrus wedges.

Buttermilk Corn Cakes

• 1/4 cup cornmeal
• 1/4 cup unbleached all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 Tbsp sugar
• 1/2 cup buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 Tbsp unsalted butter, melted
• Nonstick spray

1. Combine all dry ingredients in a medium-sized bowl.
2. Measure the buttermilk into a 2 cup liquid measure. Add the egg, and beat gently with a fork or small whisk until thoroughly combined. Beat in the vanilla.
3. Pour the buttermilk 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 small lumps are okay.
4. Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
5. Cook the pancakes for 3 - 4 minutes on the first side, or until really golden on the bottom. The second side will go a little faster; 2 - 3 minutes will usually do it, depending on the heat.
6. Serve immediately with topping.

Orange-Cherry Corn Muffins

I love mini-muffins. These are great for a quick pick-me-up or even for a breakfast on the go. I made a whole batch of them and have them in an airtight container for the week. They're not very sweet though. If you're wanting a dessert muffin - make cupcakes!

Morning pick-me-up
Eat a handful at a time
Great with a mocha!

Ingredients:

Nonstick spray
1 c unbleached all-purpose flour
1 c cornmeal
1/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp baking soda
1/3 c sugar
1 Tbsp grated orange zest
1/2 c orange juice
1/2 c buttermilk
1 large egg
1/2 tsp vanilla extract
4 Tbsp (1/2 stick) unsalted butter, melted
1 1/2 c cherries (fresh or frozen, undefrosted), pitted and sliced, or 1 c dried cherries

1. Preheat the oven to 400 F. Lightly spray mini muffin tray with nonstick spray.
2. Combine the flour, cornmeal, salt, baking powder, baking soda, sugar, and orange zest in a medium-sized bowl.
3. Measure the orane juice and buttermilk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
4. Slowly pour this mixture, plus teh melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl. When it is almost all mixed, add the cherries, then complete the mixing with a few swift strokes until the dry ingredients are all moistened. Don't over-mix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups.
   
6. Bake in the midde of the oven for 15 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.

* You can make regular sized muffins too. Just bake them for 20 to 25 minutes.
* You don't have to wait 30 minutes before serving. I waited a mere 3 minutes.

Recipe taken from Mollie Katzen's Book Sunlight Cafe.