Pear & Ginger Muffins

Yields: 12 muffins

Ingredients:

1  3/4 cups (9 oz/280 g) all purpose (plain) flour

2 teaspoons baking powder

1/2 teaspoon baking soda (bicarbonate of soda)

1/4 teaspoon salt

2/3 cup (5 oz/155g) firmly packed golden brown sugar

1 teaspoon ground ginger

1 tablespoon peeled and grated fresh ginger

2/3 cup (4 oz/120 g) finally chopped crystallized ginger

2 large eggs

1 cup (8 oz/250 ml) whole milk

6 tablespoons (3oz/90 g) unsalted butter melted

1 1/4 cups (5 oz/155 g) chopped, peeled pear (about 1 large)

Preparation:

Position a rack in the middle of the oven, preheated to 425 °F (220 °C). Butter 12 standard  muffin-pan cups or line them with paper liners.

In a bowl, stick together the flour, baking powder, baking soda, salt, sugar, ground ginger, fresh ginger and  1/3 cup (2oz/60g) cup of crystallized ginger. Set aside.

In a large bowl, combine the eggs, milk, and butter and beat on low speed just until blended. Add the dry ingredients and mix just until moistened. Fold in the pear. Do not over mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full. Sprinkle the remaining crystallized ginger evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-18 minutes. Let cool in the pan on a wire rack for two minutes, then turn out onto the rack. Serve warm. Store in an airtight container at room temperature for up to 2 days, or freeze for up to one month.

Notes:

You can use pears that are still slightly firm, as they will keep their shape nicely. Use a firm variety such as Bartlett (Williams), Bosc, or Anjou.

I cannot find crystallized ginger easily so I used home made candied ginger. I diced peeled fresh ginger finely and cook it with equal part of white sugar and one tenth part of water. Boil few minutes until sugar dissolves, let cool and let sit overnight uncovered. Drain the syrup and use as crystallized ginger.

Source:

Essentials of Baking

Williams Sonoma

Leek and potato curry soup

Yields 6 portions

Ingredients:

2 Tbsp unsalted butter

2 yellow onions, diced

3 leeks, only one inch of the white part, sliced

1 clove of garlic, diced

1 Tbsp powder curry

3 Cups vegetable broth or water

4 red potatoes (1 lb) peeled and thinly sliced

Salt and pepper

3 cups of milk

2 Tbsp fresh chives, finely chopped 

Preparation:

1. Fry the onions and leeks in butter until starting to get soft, around 5 minutes.

2. Add garlic and curry, cook 10 minutes until soft.

3. Add vegetable broth or water, potatoes and salt. Cover and let boiling until potatoes are soft, around 20 minutes.

4. Add milk and and stir well.

5. Blend at high speed until smooth. If it is too thick add more milk. 

6. Cool for 2 hours in the refrigerator.

7. Salt and pepper to taste, serve in cups, sprinkle with chives and serve immediately.

Notes:

Sometimes I don’t follow the recipe exactly, I use recipes for inspiration but I like to share the original so you see where I come from. I use what I have in my cupboard and fridge. I used olive oil, half of white onion, 2 tsps of curry (I went easy on curry, too strong for my taste), golden potatoes, almond cheese instead of cow milk and parsley instead of chives. I served it warm instead of cold and it was delicious. 

Source:

Vegetarian Food

Willimas-Sonoma

Spanish Edition

Banana-Oatmeal cookies

I tried these cookies and eating two cookies is very fulfilling. Perfect for sweet cravings! Delicious!

Ingredients:

1 cup old-fashion rolled oats
2 tsp. ground cinnamon
¼ tsp. sea salt
2 ripe medium bananas, mashed
¼ golden raisins 
¼ chopped raw walnuts


Preparation:

Mix all ingredients. Place one Tbsp. drops on a baking sheet lined with parchment paper. Bake at 350° F for 15 minutes or until firm. 

 

Notes:

 

The amount of cinnamon looks like a lot but the flavors in this recipe are well balance.15 minutes is enough to make cookies firm and moist. Nonstick cooking spray is not necessary.

 

Source: 21 day fix eating plan by Beachbody. 

 
 

Apple Pancakes

Yields 8-10 pancakes.

Ingredients:

1 cup whole wheat flour
3 tsp. baking powder
½ tsp. salt
3 tbsp. sugar
¼ tsp. nutmeg
½ tsp. baking soda
1 egg or ¼ cup (60 ml) egg substitute
1 ½ tsp. heart-healthy butter spread
¼ tsp. vanilla extract
1 cup (240 ml) soy milk or low fat milk
½ medium apple, seeded


Preparation:

Blend first six ingredients in a bowl by hand and set aside. Blend egg, butter spread, vanilla extract, milk and apple for 30 second in a high performance blender or until the mix is even and smooth. Poor wet mixture into dry mixture by hand until incorporated. Let batter sit for 5 to 10 minutes to yield best texture and flavor.

Note:

 

I used vegetable oil instead of butter, it turns out equally delicious. You don't need to add that much sugar, one tablespoon is enough. Also I used the other half of the apple, diced it finely and added to the batter. Also added half cup of chopped pecans. These additions to the original recipe adds even more texture and flavor. Top with real maple syrup if you can, it makes it a bomb of flavor!

 

Source:

 

Vitamix Whole Food Recipes.

Tomato feta salad

You are going to love this salad, so tasty and juicy and so easy to do. Good for the soooo welcome warm weather!

 

 

Serves 8.

Ingredients:

4 lbs. cherry tomatoes cut in half.
1 ½  red onion chopped
6 Tbsp. Olive oil
¼ cup white wine vinegar
2 tsp. kosher salt
1 tsp. black pepper
1 ½ lbs. feta cheese cut in cubes
fresh basil, chopped
fresh parley, chopped
 
Preparation:

Place tomatoes and onions in a bowl. Make the vinaigrette by mixing olive oil, vinegar, salt and pepper. Pour in tomatoes and toss it. Add cheese and toss carefully. Add herbs and toss again carefully. Let it sit for the flavors to combine.

Note:

 

I used white onions and red wine vinegar  because I didn't have red onions and white wine vinegar for this blog, that's why you can't see red onions in this photo I took. The result taste very similar to the original. Also I used feta crumbs instead of the cubes. If you use the crumbs, you have to be careful of over mix it. Other wise your salad will look milky.

 

Source:

 

Barefoot Contessa.

Chipotle meatballs

This is dish is not traditional Italian meatballs with spaghetti. This is Mexican meatballs with rice. Oh yes! Even if people doesn't like spicy food, you can omit the chipotle pepper but....you'll be missing the fun. That kick of heat and smokiness is what is all about.

Serves 4.

Ingredients:

1 lb. ground lean turkey (or beef if you prefer)
1 cup finely diced carrots
½  cup finely chopped onions
2 chipotle peppers in adobo sauce (a small can of 3.5 oz. contains around 6 or 7 peppers)
8 ripped plum tomatoes
1/3 medium onion
2 cloves of garlic
2 tsp. vegetable oil
salt
freshly ground black pepper

Preparation:

Mix the ground turkey, carrots, onions, salt and pepper to taste.  Blend the tomatoes, onion, chipotle peppers and garlic with a cup of water for 30 seconds if you have a high performance blender, otherwise blend until it looks smooth. Use the vegetable oil to fry the sauce in a pan and let it boil. Add salt to taste. Make small turkey balls with your hands and place then in the boiling chipotle sauce as you make them. Cover and let it cook for about 20 minutes at low-medium heat or until the sauce is reduced and has thicken. Serve with whole grain rice. Make it beautiful placing diced avocado on top. That's it! Enjoy!

Note:

One chipotle pepper will add smoky flavor. Two peppers will give you a balance between the spiciness and the smokiness. Three peppers is for adventurous people!

Source:

Mama.

Seasoning mixes with salt under control

I'll start this blog with 3 recipes of seasoning mix that I have tried and liked. Just mix ingredients, add or rub to your food! Make sure you store them in an airtight container.

 

 

❶ All purpose seasoning.

 

 

 

4 tsp. onion powder

2 tsp. garlic

2 tsp. mustard powder

¼ tsp.  dried thyme

¼ tsp. ground black pepper

1 tsp. sea salt

 

❷ Smoky Southwestern seasoning.

1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. coriander
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano
½ tsp. smoked paprika
1 tsp. sea salt








❸  Mediterranean Seasoning

4 Tbsp. dried parsley, crushed
4 tsp. dried onion flakes
2 tsp. dried basil, crushed
1 tsp. ground oregano
1 tsp. ground thyme
1 tsp. garlic powder
1 tsp. sea salt
¼ tsp. ground black pepper

Source: 21 day fix eating plan by Beachbody.