October 6, 2011
Pumpkin Spice Muffins
(makes 1 dozen)
1 cup flour
2 teaspoons baking powder
1/2 cup sugar
2 teaspoons apple pie spice blend
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons chilled butter, cut into pieces
1 - 15 oz. can pumpkin puree
1/2 cup evaporated milk
1 1/2 teaspoons vanilla extract
2 tablespoons brown sugar
1 teaspoon cinnamon
pinch of nutmeg
1/4 cup butter (room temperature)
4 oz. cream cheese (room temperature)
1/2 lb. powdered sugar
1/2 teaspoon vanilla
Preheat oven to 400 degrees, and place paper liners in muffin tins. Combine the flour, sugar, baking powder, spices and salt in a large bowl.
October 2, 2011
August 19, 2011
4 large red skinned potatoes (or Yukon gold)
1 head fresh broccoli, washed and cut into bite-sized pieces
1/2 medium onion, chopped
2 cups sliced peppers
1 clove garlic, minced
6 large eggs
3 tablespoons light cream
3 tablespoons ricotta cheese
2 slices provolone cheese
Drizzle a small amount (about a tablespoon) of olive oil in the bottom of a large, shallow non-stick skillet. Put heat on low. Wash and slice up the potatoes and veggies.
Whisk the eggs together with the cream, set aside, then move the sauteed veggies to one side of the skillet.
With a wooden spoon or spatula, slowly pull the eggs towards the center, moving the pan around to allow mixture to cook. When the eggs have firmed up a bit, begin to incorporate them with the veggie mix. You don't really want to stir this, it's all about folding the ingredients together.
August 9, 2011
I tasted this potato salad a few years back for the first time at my sister-in-law's, and fell head over heels in love. She has made it with balsamic vinegar, but most recipes call for red wine flavor. Try whatever vinegar you prefer, it's so good either way. One of my very favorite summer sides!
Mint Potato Salad
Insalata di Patata alla Menta
2/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1/4 medium sized red onion, chopped very fine (about 4 tbls)
1 cup fresh mint leaves, torn in small pieces
1/2 cup fresh basil leaves, sliced thin
1 dozen small red-skinned potatoes
kosher salt/pepper to taste
Scrub the potatoes, but do not peel. (That's the beauty of red skinned potatoes!) In a large pot, sprinkle a generous amount of kosher salt in the bottom, then fill 3/4 of the way with cold water.
The potatoes will soak up the delicious dressing, and the fresh mint really adds a fresh, summer taste. This is such a great alternative to the typical potato salad made with mayo. Hope you enjoy it!
July 31, 2011
It so happened that tonight was one of those times that we would all be eating at different times due to work and social schedules. Having the lentils ready to go helped me pull this all together by using what I had on hand. Be creative when you cook, and use foods that you love!
Chicken, Lentils and Veggies
(makes 6-8 servings)
6 large boneless chicken thighs
1/4 cup teriyaki sauce
3 peppers (ass't. colors and types)
1/2 medium onion
1 and 1/2 cups cooked, pearled couscous (unseasoned)
2 cups cooked lentils
1 pound fresh baby spinach
1/2 cup organic chicken broth
sea salt/fresh cracked pepper
Prepare the lentils and couscous, then set aside. If you haven't tried lentils, please give them a shot. They're delicious in just about any dish..
Food For Thought:
A cup of lentils contains nearly 16g of fiber, more than half of the recommended daily requirement. Soluble fiber in the lentils helps with regularity and cleans the digestive tract and helps you to stay full longer.Lentils contain nearly 90 percent of the daily recommendation of folate, which helps produce new cells and is essential to iron production in the body. They also contain magnesium, which is important to muscle and nerve function, strong bones and maintaining healthy blood sugar levels. Lentils are very low in sodium and may help lower the risk of high blood pressure. Lentils contain vitamin B6, which helps the body break down sugars and starches and supports functioning of the nervous system.