Banana Blueberry Raspberry and Pecan Bread (low fat)
February 25, 2010 at 7:00 pm | In Breads, Desserts, Flexitarian, Food, Recipes, baking, dessert, photography | 4 CommentsTags: baking, banana, banana blueberry bread, banana bread, blueberry, cooking, Food, healthy, light, low fat, lowfat, pecans, photography, raspberry, recipe, sweet breads
Quick post to share a wonderful recipe I found online. With only 3 Tbsp of oil in 2 loaves, I thought for sure this would be too dry, but it wasn’t! I did add an extra banana that I had frozen. I only had a cup of blueberries, so I threw in a cup of raspberries. I forgot to add the pecans to the batter, so I spread them over the top and pushed them down a little.
They baked much faster than the time in this recipe, so check them super early
Delicious! Lowfat! YUM!
CLICK HERE FOR THE ORIGINAL RECIPE
Keep in mind I made several changes and you can find them
behind the cut, so click below to see mine…
Continue reading Banana Blueberry Raspberry and Pecan Bread (low fat)…
Pears Poached in Red Wine
November 19, 2009 at 1:40 pm | In Desserts, Flexitarian, Food, Holiday cooking, Recipes, Vegetarian, cooking, dessert, photography | 7 CommentsTags: cooking, dessert, Food, fruit, fruit dessert, How to Cook Everything, Mark bittman, pears, poached pears, poached pears in red wine, poaching
I’ve eaten a few poached pears in my life, but none like the one I ate in Napa Valley while on vacation with my husband.
The hotel we stayed in offered brunch every morning, and it was there where I discovered the beauty of fruit mixed in wine.
This is a simple recipe. Play with it.
Next time, I will experiment with cloves.
I used a Merlot for the red wine.
Pears Poached in Red Wine
Adapted from “How to Cook Everything” by Mark Bittman
Time: Overnight , largely unattended.
A light simple and classic dessert. Use not-quite-fully-ripe Bosc Pears if at all possible.
4 Bosc pears, ripe but not mushy
1 1/2 cups water
1 1/2 cups red wine (I used Merlot)
3/4 cup sugar
1 lemon, sliced
1 cinnamon stick
1- Peel pears; use a melon baller to remove the core from the blossom end, leave the stem on. (I did not, I halved the pears and removed the cores. I preferred halves to wholes.)
2- In a medium saucepan. Bring water, wine, and sugar to a boil. Turn heat to med-low and add the lemon slices, cinnamon stick, and pears. Cover pan, simmer until pears are very tender, at least 20 minutes.
3- Remove pears to a bowl and continue to cook the sauce, over med-high heat until it reduces by half and becomes syrupy. Strain syrup over pears and refrigerate overnight.
4- Serve chilled pears whole, with little of the syrup poured over them.
These would be excellent for the holiday table.
Canning More Goodies
October 5, 2009 at 12:05 pm | In Flexitarian, Food, Recipes, cooking, gardening, photography | 7 CommentsTags: apples, applesauce, canning, canning applesauce, chunky applesauce, cooking, food storage, fruit, grape jelly, green grapes
I LOVE apples!
Homemade applesauce is just plain yummy! I make mine with cinnamon and brown sugar.
It’s a very simple process.
Here is how I do it. Keeping in mind sweetness is individual taste–I add about 1/2 cup brown sugar and then increase as needed.
Angelnina’s Homemade Chunky Applesauce
About 15 apples–I used a mixture of gala and golden delicious
approx. 1/2 c to 1 cup brown sugar–more if you prefer
1-2 tsp cinnamon-you can drop in a cinnamon stick or two if you’d like
fresh nutmeg grated
1/8 tsp ground cloves–more if you’d like
small piece of lemon peel (opt)
Peel and core your apples, then chop them into large chunks.
Throw the quartered apples into a large pot–they’ll cook way down. Add the apple cider or water. Cook and stir on medium or medium low heat, until apples become very soft–then mash with potato masher. I keep mine chunky, so I do not strain. I do remove the lemon peel piece (if I use it) and make sure the cinnamon sticks are taken out after cooking.
After they are softened, I add the sugar, cinnamon, and other spices to taste. Taste for sweetness.
Keep stirring until most of the liquid is cooked out.
In the meantime, have sterilized canning jars (I filled 4 pints) at the ready to can water bath style.
Fill jars, leaving 1/2″ head space. Place new lids on and bands–Process in your water bath canner for 20 minutes. Any jars that do not seal, can be kept in the fridge.
NOTE: If you’ve never canned before, I recommend reading the Ball Canning Recipe Book. Follow instructions closely for safety purposes.
Next I made grape jelly out of my green grapes!
In order to avoid arm wrestling the squirrels and raccoons, I decided to pick all of my grapes and put them to use.
Click below to read and see more
Pickled Peck of Jalapeno Peppers
October 2, 2009 at 7:44 pm | In Flexitarian, Food, Mexican Food, Recipes, Vegetarian, cooking, gardening, photography | 2 CommentsTags: canning, canning chiles, canning peppers, cooking, food storiage, jalapenos, mexican cooking, pantry cooking, peppers, pickling, preserving, spicy
Remember the chile peppers from my last blog? Well, I gathered up 2 pounds–I threw in a few cayenne to make it an even 2 pounds–and decided to pickle them.
Jalapenos can be green or red, or somewhere in between. The red ones have simply ripened longer.
I highly recommending wearing gloves when working with hot chiles. I used to think gloves were for scaredy cats–that is until I burned my fingers when I got hold of the hottest chile pepper north of the Mexican border.
True story–I had white blisters under my fingernails! Who knew blisters under finger nails are so painful they can keep you up at night?
Pickling liquid
Water Bath Canner (You can find these at most thrift shops!)
Pickled Jalapenos!
This is such a simple process. I’ll be adding pickled peppers to my canning list every year now!
These are HOT HOT HOT !
Mark used a few in chili last night, and they are just right! Flavorful and spicy little chiles.
I found a wonderful recipe for Pickled Jalapeno Peppers.
PICKLED JALAPENO PEPPERS
2 lbs jalapenos, washed, and stems removed (most of my peppers were red off the vine)
2 cups vinegar ( I used white)
2 cups water
1/2 cup olive oil
2 tsp Kosher salt
2 tsp pickling spices
I like to cut a slit down the side of each pepper.
Next, pack your prepared peppers into the jar-leaving about 1-2″ from top
Bring remaining ingredients to a boil over med high heat-stirring to dissolve salt.
Pour boiling sauce over peppers–leaving at least 1/2″ head space
Place lids on and screw on bands tightly
Process in boiling water bath for 20 minutes
Remove bands when cool (I don’t)
Make sure jars seal, those that do not should be refrigerated immediatey.
Store several weeks before use. (You can use them at any time, but they are more “pickled” weeks later)
Recipe says it makes 3 pints, but I ended up with 4 pints 
NOTE: If you’ve never canned before, I recommend reading the Ball Canning Recipe Book. Follow instructions closely for safety purposes.
When Sorbet and Sorbato Marry Prosecco…Oh, That’s Amore!
April 15, 2009 at 5:56 pm | In Flexitarian, Food, Italian food, Recipes, cooking, photography, thrift stuff | 2 CommentsTags: cocktails, cooking, cuisinart ice cream maker, dessert, desserts, Food, foodie, gelato, Ice Cream, ice cream machine, Italian dessert, Mandarin orange sorbet, mandarin oranges, orange sorbet, oranges, palate cleanser, prosecco, Recipes, recpe, sorbato, sorbet, sorbeto, sparklng wine, strawberries, wine
I love my Cuisinart Ice Cream Maker. I love it so much, I own three. Two are secondhand. Obviously, the machines had never been used–one was still in its plastic packaging. I can’t help but wonder if the former owners simply didn’t realize how easy it is to make great ice cream, sorbet, and gelato from this simple little machine.
My son, Sean, was visiting a few weeks ago and he asked me why I have more than one of several different kitchen gadgets. I told him I was hoping one day he would need one and I would have it! I gave him my extra Italian pasta maker, and now I have an ice cream maker with his name on it. I think he believes I am some kind of kitchenware hoarder, but no, I knew, one day, he would love to cook too. Moms just KNOW these things!
I like having at least two of these because I can make two different kinds of ice cream for one gathering. You actually only need two of the freezer bowls, but since I found them secondhand, the machine cost me less than buying extras bowls separately.
For my “Big Night” I wanted a special drink and the following recipe fit the bill. The sorbato recipe is considered a blend of sorbet and gelato. It is very good in this drink or on its own!
The second recipe is for a sorbet. I have read that in ancient Rome, Emperor Nero would have snow brought from the mountains and flavor it with fresh fruits to produce a dessert similar to what is now known as sorbet.
Strawberry Sorbato and Prosecco Floats
Adapted from Bon Appetit April 2009 issue
- 2 pounds ripe strawberries, sliced
- 1 cup sugar
- Pinch of salt
- 3/4 cup heavy whipping cream
- 1 1/2 tablespoons fresh lemon juice
- 1 750-ml bottle Prosecco, chilled
Mix strawberries, sugar, and salt in large bowl. Let stand until juicy, about 30 minutes. Puree mixture in batches in blender. Mix cream and lemon juice into puree. Process in ice cream maker according to manufacturer’s instructions–I do it for 25-30 minutes. Transfer to container; cover and freeze until firm, at least 3 hours and up to 2 days. If it gets too hard–take it out of freezer and set on counter for about 10 minutes before serving.
Place 1 scoop sorbato in each of 8 glasses. Fill each glass with Prosecco (sorbato will float to top).
NOTE: Original recipe presses strawberry mixture through a fine strainer before processing in ice cream maker. I don’t mind the seeds or pulp and I skip this part.
Hazan’s Mandarin Orange Sorbet is not a plain orange flavored sorbet. The flavor of the Prosecco and the lemon takes thisover the top! The perfect palate cleanser. Very refreshing in the summertime too.
Mandarin Orange Sorbet (Sorbetto al Mandarino)
Adapted from Giuliano Hazan’s recipe in “How to Cook Italian”
Makes about 1 qt
6 fresh whole mandarin oranges (or enough to squeeze out 1 1/2 cups juice)
1 cup water
1 cup sugar
1 cup Prosecco (Sparkling Italian wine)
1/4 cup fresh lemon juice
Peel the zest from two of the oranges (try to keep in long strips-using a potato peeler–just the zest)
Place the zest in a small pan with the water and sugar. Cover, place over medium heat, and bring to a boil. stir until sugar is completely dissolved and then remove from heat.
Squeeze all the oranges to make 1 1/2 cups juice.
Discard orange zest and put the sugar mixture in a medium bowl. Add the Prosecco, mandarin orange juice, and lemon juice. Mix well, refirgerate until cold.
Transfer mixture to an ice cream maker and freeze according to manufacturer’s directions. I let it run in my Cuisinart for 25-30 minutes. Transfer sorbet to a container. Cover and freeze for a few hours before serving.
Fresh Mozzarella~ Stuffed Shells and Paninis
April 14, 2009 at 3:19 pm | In Flexitarian, Food, Italian food, Pasta Dishes, Recipes, Vegetarian, Weeknight Dinners, baking, cooking, photography | 2 CommentsTags: baking, cheese, cooking, dinner, Flexitarian, Food, fresh mozzarella, Italian cooking, Italian food, Italian recipes, lunch, panini grill, panini sandwich, Pasta, recipe, Recipes, stuffed shells, Vegetarian
I have a million recipes to post. I apologize, as I know my recipes are not all listed on the RECIPE page. I need to get on it pronto.
I’ve been cooking and baking my tail off. I ended up shopping at Costco–which is extremely dangerous for me. I beeline it straight to the kitchenware, and the book section, where I proceed to load up the cart with my, “Only an idiot would pass up this deal!”, mentality.
After the old man loads up the cart with his Glucosamine/Chondroitin supplements, we head toward the cheese section. HUGE mistake. For one thing, there are only 2 of us, and Costco sells packages that serve 800. Apparently, that didn’t frighten us.
I loaded up on fresh mozzarella, and a number of other “must haves”.
After unloading our stuffed car trunk, we had to think about what to do with all the food. After packing the freezer, the fridge, and the pantry, I set a plan into motion.
MOZZARELLA
ABOVE: Stuffed Shells
Stuffed
Ready to eat!
Stuffed Shells
box of pasta shells (12 oz)
3-4 cups of marinara or here-- or meat sauce
4 cups ricotta 2 cups shredded mozzarella
1/2 cup fresh grated parmesan (Plus a few Tbsp for topping)
2 eggs
Tbsp chopped parsley
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
Follow package cooking instructions on box of pasta shells. When al dente (or less), strain and prepare to stuff.
Mix together remaining ingredients–reserving a little mozzarella and parmesan for topping.
Pour and spread about 1 cup of marinara sauce on the bottom of the baking pan.
Stuff each shell with cheese mixture.
Layer shells in a baking dish. Pour remaining marinara sauce over top, sprinkle on reserved cheeses.
35 minutes. Pour yourself a glass of wine and enjoy!
AND
Click to see more… Continue reading Fresh Mozzarella~ Stuffed Shells and Paninis…
Seattle, Mexican Pottery, and Angel Hair Pasta
March 20, 2009 at 7:46 am | In Flexitarian, Food, Mexican Food, Pasta Dishes, Recipes, Vegetarian, Weeknight Dinners, cooking, gardening, my life, photography, thrift stuff | 3 CommentsTags: antiques, cooking, Food, gardening, Italian cooking, Italian food, Mexican cookbook, Mexican pottery, Pasta, recipe, Seattle, second hand shopping, thrift stores, thrifting, vegetable gardening, vegetarian recipe
I took this photo at Alki Beach in West Seattle.
Alki is one of my favorite places to go and hang out. The views are amazing.
When my son was a teenager, we used to drive here, do homework at the Alki Bakery and talk for hours. He was 16 and we were both in college. He remained in college, and I left after a year. I miss those days.
ABOVE: Western Avenue in Seattle, sits just beneath Pike Place Market
I just love the artwork on this building. Driving by it I am reminded of the wildlife we have so close to the city. I’m also reminded of all the wonderful artists who live among us.
Mark and I were lucky enough to see a pod of beautiful Orca Whales on a visit to the San Juan Islands. It’s about an hours drive, plus a ferry ride, from home. On this winter day, I was satisfied with the Orca painting.
I was in the city to visit the market, World Spice Merchant, and The Spanish Table.
If you love to cook, the Seattle area is a great place to live.
I am grateful to live in Western Washington, for many reasons, and near the top of my list, is the fact that we have so many wonderful second hand shops, estate sales, and antique stores. I can usually find whatever I need, and it’s always good to know I’m recycling at the same time.
The Mexican pottery serving bowl, above, screamed out to me when I spotted it a few weeks ago. I have been searching for Mexican pottery, unleaded of course, to serve my Mexican or Spanish dishes in. I was inspired by the cookbook “Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo” (which I scored at a second hand store!)
I’ve been enjoying reading through this cookbook. The recipes all sound unique, and the photographs are amazing. I have made the Mexican Red Rice, and it is a favorite now. Simple too.
ABOVE: Angelnina’s Version of Karen’s Angel Hair Pasta
After a day of shopping, I wanted to make a flavorful, but quick, dinner. We didn’t stick to the Spanish theme, but I love this Angel Hair Pasta dish. It is adapted from a recipe emailed to me by a woman in San Francisco, and I think it was called: Karen’s Pasta. I’ve since changed the recipe quite a bit, so for now, it remains nameless.
For the recipe and a a few of my gardening notes, please click to keep reading…
Continue reading Seattle, Mexican Pottery, and Angel Hair Pasta…
Kitchen Thrift Finds, Hair, and a Healthy Fruit Snack
February 20, 2009 at 11:31 am | In Awareness, Flexitarian, Food, Recipes, my life, photography, thrift stuff | 10 CommentsTags: fruit, health, healthy food, lowfat, recipe, snack, thrift store, vintage kitchen
I think I’m finally getting my energy back!
It’s been a long time. I grew tired of the physical and occupational therapy. I actually quit. I decided enough is enough, and I’m ready to get back in the game.
The first thing I did was hit the thrift shop!
I have always wanted one of those rainbow wooden spoons, and the measuring cup/scoops are my greatest find! They are stainless steel, and perfect for bread baking.
The vintage colander went to my son and his fiance. I swear by vintage colanders, and the star pattern is my favorite.
I decided to get my hair cut yesterday. The color had grown out, and I missed the ease of shorter hair.
This is how shaggy I was looking a few weeks back….
ABOVE: Castlerock Winery -Concrete, WA
I haven’t had a chance to get a picture of the shorter cut, but at least the big hair is somewhat under control.
Food wise, I’ve discovered a very easy and healthy snack. It makes it easy for me to get an apple, an orange, and a banana down–all in one dish.
No cooking required. Simply chop an apple, slice a banana, peel and chop an orange–squeezing the juice from half the orange into the salad, add some shredded unsweetened coconut, and chopped pecans. It tastes like dessert!
Have a favorite healthy snack? Please, let me know!
Turkish Zucchini Pancakes
February 9, 2009 at 10:05 pm | In Flexitarian, Food, Recipes, Vegetarian, cooking, photography | 5 CommentsTags: cooking, feta, Food, recipe, Turkish Zucchini Pancakes, Vegetarian, zucchini, zucchini pancakes
Every once in a while, we all have one of those great orgasmic-like responses to a certain food. Don’t lie, you know you do. Or maybe it’s just me?
Well, these zucchini pancakes gave me one of those responses.
I have always loved zucchini pancakes, but these aren’t just any old zucchini pancake–these are Turkish. I know, I know, every Turkish grandmother has her own way of making these wonderful little treats, and I know this recipe cannot hold a candle to her’s, BUT it has to be the next best thing.
I read the reviews on Epicurious.com–many people eliminated the nuts, but I’m pleading, unless you have a nut allergy (God love ya!), add the nuts to this recipe.
ABOVE: Turkish Zucchini Pancakes
I added a dallop of plain yogurt for garnish, but you can add sour cream if you want to.
Turkish Zucchini Pancakes (with my adjustments)
1/2 cup chopped green onions
4 eggs, beaten to blend
1/2 cup all purpose flour
1/4 cup chopped fresh dill
1/3 cup chopped fresh parsley
1 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)
Olive oil
Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.
Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.
Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot.
Super Easy Granola on a Rainy/ Romantic Seattle Day
February 9, 2009 at 9:44 pm | In Flexitarian, Food, Recipes, Vegetarian, baking, cooking, photography | 5 CommentsTags: breakfast, cereal, cooking, food baking, Food Matters, fruit, granola, homemade granola, Mark bittman, nuts, rain, recipe, romance, Seattle, weather
ABOVE: Fog in settling over the tree in my backyard.
It’s been a rough winter. Snow, ice, fog, freezing temperatures, and our usual–rain.
I’ll tell ya, I’ve struggled with the overcast skies for years. At some point, the wise Western Washingtonian finds a way to turn the weather into a positive. For the past ten years, I’ve referred to our weather as “romantic”. I now realize romance is a bit over rated. Enough with the romance already.
I do believe my love of cooking and baking is directly related to Seattle weather. Can you think of anything more enjoyable than cooking or baking on a rainy, overcast day? I didn’t think so.
After reading Mark Bittman’s “Food Matters”, I’ve challenged myself to eat more vegetables and fruits. As I write this post, I’m snacking on a mixture of chopped oranges, apples, pecans, unsweetened coconut, sliced and bananas. It tastes like I’m eating dessert. Granted, fruit is full of sugar, but this has got to be good for me.
I could make a smoothie, but they seldom fill me up. I’m sure it’s all in my head, but I only have the one head, so I tend to believe it.
I made Mark Bittman’s granola recipe a few weeks ago. It has to be better for me than boxed cereal. It certainly tastes better!
I did manage to buy most of my ingredients in bulk, and that saved a bit.
I added my nuts whole, and coarsely chopped–for a heartier bite. You might prefer smaller pieces.
I really love to have granola in my yogurt too, so this will be both a cereal and a topper for me.
HOMEMADE GRANOLA Food Matters, by Mark Bittman
5 cups rolled oats (not quick cooking or instant), or other rolled grains
3 cups mixed nuts and seeds, like sunflower seeds, chopped walnuts, pecans, almonds, cashews, and sesame seeds
1 cup shredded unsweetened coconut
1 tsp ground cinnamon, or other spices to taste
1/2 to 1 cup honey, or maple syrup to taste
salt
1 tsp vanilla (optional)
1-1 1/2 cups raisins or chopped dried fruit
Heat oven to 350. In a lg bowl combine oats, nuts, seeds, coconut, cinnamon, sweetener, and vanilla. Sprinkle with a little salt (not too much!). Toss well to thoroughly distribute ingredients. Spread mixture on a rimmed baking sheet, bake for 30 minutes ,or a little longer, stirring occasionally.
The granola should brown evenly. The darker it gets, without burning, the crunchier it will be.
Remove pan from oven and add raisins. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in a sealed container and keep in fridge. It will keep indefinitely.
WHAT I USED:
-5 cups rolled oats
-3/4 cup thick chopped almonds, 1/2 cup whole almonds, 1 cup chopped walnuts, 1/3 cup raw unsalted sunflower seeds, 1/3 cup raw, unsalted pumpkin seeds
-1 cup large shredded unsweetened coconut
- 1 tsp cinnamon
-3/4 cup blackberry honey
-about 1/2 teaspoon Kosher salt
-1 tsp vanilla (I stirred it into the honey)
-1 cup of dried blueberries
DON’T forget to stir in oven as it gradually turns golden
I thought it was browning too fast, so immediately after removing from oven I poured it onto another sheet to stop the cooking. It browns, but as you stir, the unbrowned surfaces. It was done in 25-30 minutes.
Let it cool completely before storing. I use 1/3- 1/2 cup per serving.
To see the steps, click below for more.. Continue reading Super Easy Granola on a Rainy/ Romantic Seattle Day…
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