Italian Savory Muffins

I'm not a huge fan of sweet in the morning.  Even though I'm a pancake kid, I always hold the syrup.  When I saw a friend post a recipe for savory breakfast muffins I thought I ought to give it a go.  I found a bunch of recipes, mushed them together and stirred in some italian flavor.  It turned out molto bene :)

1.5 Tablespoons olive oil

1/2 onion minced small

2 cloves garlic smashed

1 Cup all purpose flour

1 Cup whole wheat flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne

1 Tablespoon parsley

2 eggs

1 Cup milk

1 teaspoon dijon mustard

1 Cup pancetta browned and chopped into small bits

1/2 Cup asiago cheese

1/2 Cup shredded mozzarella 

Shredded parmesan sprinkled on top

Preheat oven to 375 and lightly grease 12 muffin cups.

Sautee onions and garlic in olive oil until soft.

In a bowl combine flours, baking powder, salt, pepper, cayenne, and parsley.  

In another bowl combine eggs, milk, and dijon mustard.  Add the pancetta and cheeses to this bowl.

Stir wet mixture into dry mixture until combined.  Spoon batter into prepared muffin pan and sprinkle with parmesan cheese.

Bake for 25-30 minutes.  I also like to melt a bit of butter with some crushed garlic to brush on top of the muffins when they are done baking.

Banana Cherry Bread with Honeydew Salad

I usually freeze my bananas to avoid them getting to sweet and mushy, but sometimes nothing hits the belly like a slice of warm banana bread.  So this morning when I was faced with the pitiable bland breakfast options in my kitchen I spied 3 browning bananas on the counter - twas fated.

Banana Cherry Bread

• 1/2 cup plus 2 Tablespoons granulated sugar (could sub stevia here)
• 1/3 cup salted butter, softened
• 2 eggs
• 1/4 cup plain greek yogurt
• 2 teaspoons lemon juice
• 3 large very ripe bananas, mashed
• 2 tablespoons lemon zest
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1 cup chopped walnuts
• 1 medium carrot grated
• 1/4 cup dried cherries

Heat oven to 350.  Coat a 9X13 loaf pan with nonstick cooking spray.

Mix sugar and butter and cream until lightly fluffy.  Add the eggs one at a time.  Add the yogurt, lemon juice, bananas, and lemon zest and beat well.  Sift the flours and baking soda into a large bowl.  Add the dry ingredients to the banana mixture.  Stir in the walnuts, carrots, and dried cherries.



Pour batter into pan and bake for 55 minutes or until a toothpick comes out clean.  Cool for at least 5 minutes in the pan before putting on a rack to cool more.




Honeydew salad

• 1 honeydew melon chopped
• 1 Tablespoon lemon juice
• 1 Tablespoon chopped fresh mint

Mix.  Eat!

This post is dog approved - her little nose is always poking around the counter when the banana bread is cooling :)

Quinoa Stuffed Peppers

Quinoa is one of the ancient grains that people are super into at the moment (along with millet, spelt, etc).  Quinoa, in my humble opinion is the best one, especially for veggie dishes since its protein packed.  I use it in salads, burgers, and pretty much in anyway you can use brown rice.

My mom came across a recipe for quinoa stuffed tomatoes a while back and decided to modify it and use peppers instead.  These stuffed peppers are delicious and are great as left overs to take for lunch the next day.  I prefer having yellow or orange peppers, but any color will do :)

6 large mixed colored bell peppers (tops cut off at 1/2 inch from top - scrape out insides of bell pepper leaving just the shell, drain over paper towels)
2 Tablespoons olive oil
2-3 shallots finely chopped
2 large cloves of garlic minced or pressed
1 cup of frozen corn kernels
1 cup of quarter inch sliced asparagus
1/2 cup of fresh tomato sauce (you can use some of the the recipe posted earlier)
1/2 teaspoon curry powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of chopped fresh basil
1/2 cup of quinoa (cooked in 1 cup of water for 10 minutes simmering)

Preheat oven to 350.

Heat olive oil over medium high heat in a medium sized skillet and sautee the shallots and garlic for a minute.  Add corn and asparagus and cook for another two minutes.  Add the tomato sauce, curry, salt and pepper.  Continue to stir and cook until liquid has almost evaporated.  Stir in quinoa and basil and remove from heat to cool a little bit.

Sprinkle the insides of bell peppers lightly with salt and pepper.  Then stuff bell peppers with quinoa mixture and cover with the tops.

Put stuffed bell peppers on oil coated baking sheet and bake until they soften (about 25 minutes).

If the bell peppers have trouble standing up you can cut them in half and stuff them like boats instead.

Vegan Coconut Brownies

I found a vegan recipe for mint brownies a few weeks back and it talked about how awesome it is to safely take tastes of the batter (oh the joy of brownie batter).  I thought I'd switch out the mint and make a coconut version this last weekend.  I think I might try adding in some almonds next time and then these can kind of be like almond joy brownies.  Regardless they smell and taste amazing!

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup canola oil
1 and 1/2 teaspoons coconut extract
1 teaspoon vanilla extract
1/2 cup carob chips
1/2 cup shredded coconut

Preheat the oven to 350.  Grease a 13X9 baking pan.

Mix dry ingredients in a large bowl.  Add the oil, coconut extract, ad vanilla extract and mix until smooth.  Add carob chips and shredded coconut.

Pour batter into the pan and bake for 25-30 minutes.  Cool and then cut into squares to serve.

Black Bean Salsa

A synthesis of my favorite flavors and using my favorite bean - my family used to make (and continues to make) this for bbqs and parties during the summer time.  I like having it as a meal with multigrain tortilla chips or brown rice.  It lasts a good amount of time in the fridge too, so having left overs isn't so bad.

2 can black beans, rinsed and drained
2 large tomatoes, chopped
1/2 a bag frozen corn (or rinsed and drained canned corn)
1 green bell pepper, chopped
1 red onion, chopped
1/2 cup cilantro, chopped
4 Tablespoons lime juice
2 Tablespoons red wine vinegar
1 Tablespoon olive oil
salt
pepper

Toss.  Stir.  Shake. What ever verb works for you.  You can add diced jalapenos if you want to up the heat.

Fried Green Tomato BLTs

So this my second recipe from the excellent Sheryl Crow & Chuck White cookbook I checked out from the library.  My mom is a big fan of BLTs and so I was automatically obliged to try this recipe out.  Unfortunately I had great difficulty finding green tomatoes - eventually a produce guy at whole foods recommended subbing tomatillos (even though they are a totally different fruit).

The recipe turned out pretty delicious even with the tomatillos - though the sandwiches were definitely appetizer sized.  I also used the extra batter to fry up some red onion rings too.  

• 8 slices pancetta, thick cut, nitrate-free turkey bacon or Smart Bacon
• 2 cups unbleached all-purpose flour
• salt
• black pepper
• 4 eggs
• 3 tablespoons milk
• 1 and 1/2 cups whole-wheat flour
• 1 cup cornmeal
• 8 1/4-inch thick green tomato slices
• canola oil
• arugula or baby spinach

Sauce

• teaspoon dijon mustard
• Tablespoon mayonnaise
• 2 teaspoon lemon juice
• 1 clove garlic smashed

Preheat oven to 375.  Lay bacon slice on a sheet and cook for 8 to 10 minutes or until crispy.  drain on paper towels and set aside.

In a small bowl season the all purpose flour lightly with salt and pepper.  In another small bowl, whisk the eggs with the milk.  In a third bowl whisk the whole wheat flour and cornmeal and season with salt and pepper.

Toss the green tomato slices one at a time in the flour to coat on both sides, then in the egg, then in the cornmeal mixture.  Gently transfer tomato slices to a shallow pan lines with foil or parchment paper - not letting tomatoes touch.

Heat canola oil in a deep skillet over medium heat - oil should be 1/4 to 1/2 inch deep.  When the oil is hot enough fry the tomato slices 1 or 2 at a time.  Cook 1 to 2 minutes on each side.

Transfer tomatoes to a paper towel lined platter and season with salt and pepper.  

Mix dijon mustard, mayonnaise, lemon juice, and garlic.  

To assemble sandwiches - spread the sauce on a fried green tomato and then top with a slice of bacon.  Then put a small handful of greens on top of the bacon.  Spread sauce on another green tomato and use this as the top of the sandwich.  Take a bite - but be warned, these little guys are juicy!

This recipe is from "If it makes you healthy" by Sheryl Crow and Chuck White

Veggie Summer Rolls with Mango Salad

I first started eating summer rolls at a vietnamese place about a mile from my house in Australia.  Since then I haven't eaten a spring roll - why fry up something that is already so fresh and delicious? I decided to try making a simple summer roll at home after my friend brought some to a bbq I was at last week.

My search for a recipe led me to a lovely food blog that suggested serving summer rolls with a mango salad ( the mint in this it reminds me a ton of mango mojitos - another summertime favorite).  I made my peanut sauce posted earlier, omitting the water to increase thickness of the sauce.  I also made the agave-lime sauce posted with the summer roll recipe.  Aside from chopping up the veggies this meal was a piece of cake to make + super satisfying

Summer Rolls

• Rice Paper at least medium sized (available at asian markets or in asian food section at grocery stores)
• 1 carrot jullienned 
• 1 red bellpepper jullienned
• 1/2 a cucumber jullienned
• 1/2 a zucchini jullienned
• fresh baby spinach

Soak rice paper in warm water for 10-15 seconds.  Lay out over a wet towel and lay a handful of veggies to the bottom of the rice paper.  Roll rice paper half way up, folding sides in, and then continue to roll up (like a burrito).  Set on a wet towel and cover with a wet towel towards serving.

*Traditional summer rolls also usually include fresh herbs like mint, basil, or cilantro.  I didn't add them this time, but if you have some around toss them in.

Agave-Lime Sauce

• 1/4 cup lime juice
• 1/4 cup agave nectar
• 1/8-1/4 teaspoon red pepper flakes (depends how hot you like it)
• 2 Tablespoons fresh mint chopped

Blend all ingredients.

Mango Salad

• 2 cups Mango (I used frozen)
• 2 cups Pineapple (I used fresh)
• 1/2 cup coconut flakes - sweetened
• 1/4 cup mint chopped
• Greek Honey-Vanilla Yogurt (or soy version of this)

Mix up fruit and mint.  Drizzle with yogurt.  yum.

Recipes courtesy of littlehouseofveggies.blogspot.com

Tostadas with Peppers and Fresh Salsa

As a natural follow up to the black bean burgers, I'm posting a recipe that uses left over patties. You can either purchase corn tostada shells or fry up fresh corn tortillas on your own (this tastes better, but takes more work).  Then its just a matter of layering beans with loads of brightly colored fresh toppings.  The more color the better for your eyes and for your body.

The first thing I like to layer on is some bell pepper and onions.  This is a simple way to cook them up as a side dish or for fajitas too.

1 Red Bell Pepper sliced
1 Yellow Bell Pepper sliced
1 Orange Bell Pepper sliced
1 Sweet Onion sliced
2 teaspoons olive oil
2 cloves garlic smashed
1/4 cup cilantro chopped
Splash of lime

Heat the oil over medium-high heat and stir-fry the bell peppers, onion, and garlic.  Cook till tender crisp.  Add cilantro and lime 30 seconds or so before turning off the heat.

This salsa recipe is very vinegary and limey - which isn't necessarily traditional, but its how I like it.  You can adjust the level of heat by adding more or less jalapenos - whatever floats your boat.

10 roma tomatoes - diced and seeds removed
1/2 medium red onion diced
1 jalapeno diced very small
1/2 Cup chopped cilantro
2 Tablespoons lime juice
2 Tablespoons red wine vinegar
1/2 teaspoon balsamic vinegar (if tomatoes aren't sweet enough)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic crushed

Combine all ingredients and let sit for at least 30 minutes for flavors to meld.

Layer and enjoy!

Black Bean Burgers

It is the 4th of July - no better day for eating a burger!  These black bean burgers are simple, tasty, and  versatile (can be used as refried beans or on tostadas).  I think the original recipe recommended topping them with spicy mayo and arugula - at least thats how my family started out eating them.

Makes 4 or 5 patties

1/4 cup dried bread crumbs
1/4 teaspoon cumin
1/4 teaspoon coriander
2 Tablespoons mayonnaise (or vegenaise)
2 cans of black beans, rinsed and drained
2 stalks of finely chopped celery
Optional - 1 to 2 cloves of garlic

In a food processor blend bread crumbs, cumin, coriander, and mayo.  Add 2/3 or the drained black beans and blend.

Stir in remaining black beans and chopped celery.  Using cooking spray to coat pan and heat for 1 minute on medium heat.  Cook patties 5 minutes on each side.

Shut the Front Door Vegan Chocolate Mousse

I've become a little bit of a public library fanatic this summer.  Initially it was all to keep myself entertained cheaply while I'm on a budget, but now I love the library so much I don't know why I'd ever stop using it.  From books to movies to cookbooks to tv series my library has provided me with a lot of time filler this summer.

Last time I was there I happened to pick up Sheryl Crow and her chef's cookbook (I know how ridiculous this sounds - a rock star cookbook?).  Anyways it is Shut the Front Door good.  Tons of healthy ideas - vegan, vegetarian, meaty - and all done by the season.

The first recipe I tried out was for a chocolate mousse made with avocado (hello breast cancer fighting superstar).  This mousse is so chocolate-y I might have to cut back on the cocoa powder a little next time.  It also uses agave nectar which amps up the healthy since it is a low GI sweetener.

Serves 3-4

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/2 cup agave nectar
• 1 Tablespoon vanilla

Put all ingredients in food processor.

 Blend until smooth and add more agave if not sweet enough.

Refrigerate at least 1 hour before eating.

I think this is perfect with some raspberries on top to help mesh with the extreme chocolate fix you get here.

Rice Milk Crepes

When I think about crepes I remember stopping at crepe stands in europe as a kid.  I'd get a huge crepe covered in lemon, butter, and powdered sugar while my parents tried to figure out how much further it was to what-ever touristy stop we were headed towards next. Honestly I'm surprised by the lack of crepe stands in the states (as opposed to the plethora of eat-in crepe places).  Crepes are quick to make and good at all times of the day - in essence the perfect fast food.

I may have mentioned that I have some milk sensitivity - which of course is hereditary.  While my end of the allergy spectrum is more mild, other members of my family are not so lucky (I'm pretty sure one of my little cousin's diets is limited to salad, bacon, and brown sugar).  As a beneficial consequence of their suffering, I get recipes passed onto me that work for both severely allergic and non-allergic folks.

These crepes avoid the use of milk - so I get a happy belly as well as happy taste buds.

3/4 cups unbleached flour
2 eggs
1 teaspoon baking powder
1 cup rice milk
1/2 teaspoon sea salt
1/4 teaspoon vanilla

Mix ingredients together.   Cook on lightly oiled pan or griddle about a minute on each side.

To eat them my favorite way:
Sprinkle with powdered sugar and drizzle with lemon juice.  I also like to stuff my crepes with raspberries - but any fruit is amazing.