from my friend Brenda.
and they are true to their name -- yummy!
¾ c sugar (or honey) or agave
½ tsp salt
¾ - 1 c milk
½ cup canola oil
½ cup applesauce
1 T baking powder
1 tsp vanilla
2 - 4 T cinnamon
½ c soy protein (optional)
½ cup millet or oats or ground flax seeds
1 pint fresh or frozen blueberries
chopped walnuts or your favorite nut (optional)
Mix together dry ingredients in a bigger bowl.
Add wet ingredients to dry. Add blueberries, walnuts. Stir just until all dry is coated with wet. Add more milk if too dry.
I use the big muffin tin. Bake 20-25 mins at 375 degrees.
As you can tell from the ingredient options, there are many variations on this theme. Have fun playing with your favorites. The basic mission is to get the dry ingredients wet enough with the milk. The applesauce adds flavor, sugar, and moisture.
Experiment with flours such as quinoa, oat, coconut, and gluten-free flours.
December 10, 2011
Quinoa Turkey Chili
from the December '11/January '12 Issue of Healthy Cooking Magazine
Hearty and Delicious -- and I cut four corn tortillas into quarters, placed them on a lightly greased (or Spam) cookie sheet to bake for about 10 minutes at 350 degrees. (Watch carefully so they don't burn, and don't place them too close to the heat source.)
Those crispy chips served as my side instead of cornbread.
(I also added a little more water to the chili to make it less thick.)
- 1 cup quinoa, rinsed
- 3-1/2 cups water, divided
- 1/2 pound lean ground turkey
- 1 large sweet onion, chopped
- 1 medium sweet red pepper, chopped
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 medium zucchini, chopped
- 1 chipotle pepper in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen corn, thawed
- 1/4 cup minced fresh cilantro
- In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.
- Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.
- Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro. Yield: 9 servings (2-1/4 quarts).
Here are some tried favorites:
Roasted Pumpkin Seeds
- Research studies suggest that pumpkin seeds have DHEA (Di hydro epi-androstenedione) blocking actions. This may be helpful in preventing prostate and ovarian cancers.
- In addition, experimental studies suggest that certain phytochemical compounds in pumpkin seed oil may have role in prevention of diabetic nephropathy (kidney disease).
from Boho Farm and Home
I just prepared this soup -- with some health-intent changes. While the recipe sounded so wonderful, as Boho Farm had intended it, I couldn't in good faith do all the butter, creams and cheese. So, I pulled back some. And the good news is that I think it's delicious. Perhaps not as rich but still quite tasty.First off, I decided to make about a third of the recipe. So, I used about two cups fresh pumpkin, 1/2 cup fat-free half and half, two cups stock, 1 tbsp butter (actually Ghee), 1 cup-equivalent (perhaps a little more) of the cheese.
photo from Boho Farm and Home
My soup -- Boho's does look a little richer.
In the meantime, if you want to indulge:
INGREDIENTS:1 6lb pumpkin1/2 cup butter1 large yellow onion6 cups chicken stock1 1/2 cup creams1 bay leaf2 tablespoons fresh orange juice2 tablespoons orange zest1 tablespoon fresh lemon juice1/8 teaspoon nutmeg1/8 teaspoon ginger1 lb Gruyèresalt and pepper2 tablespoons chives
Cut pumpkin in half and scoop out all the strings and seeds. Coarsely cut the flesh.In a large saucepan, melt butter and chopped onions and saute till golden brown. Add stock,pumpkin and bay leaf, bring to a boil then reduce the heat and let simmer. Take out bay leaf.
In small batches, puree the soup in a food processor, return the puree to the pan and stir in cream, orange zest, lemon and orange juice, nutmeg and grated ginger. Reserve a 1/4 cup of cheese and put the rest in the soup, stir over low heat till cheese melts.
Season with salt and pepper, pour in bowls and garnish with cheese and chives.
Serves 10 to 12
1. Preheat your oven to 400 degrees F. Line and/or grease your baking sheets (I recommend using parchment paper) and set aside.
Image from Eating Well Magazine
My pumpkin custard:
1 1/2 cups 1% milk
from Taste of Home Guilt Free Cooking
Oven Barbecued Asian Chicken
Per serving: 361 calories, 16 g fat, 144 mg chol, 11g carb, 4g added sugar, 1g fiber,
The Secret to Great Scrambled Eggs
2. "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor
3. "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor
Here's my wakeup call:
My egg white florentine omelet topped with chopped tomatoes and goat cheese:
I poured the egg white into a heated pan and then topped with the spinach, tomatoes and cheese in that order. Cooked a couple of minutes with lid shut and then turned it over for a couple minutes. Then back to serve. It slides right onto the plate.