Posts Tagged ‘Recipes’
I’ll admit the thought of a fish stew didn’t immediately grab me for a fun weeknight in the kitchen. But upon closer inspection of this recipe, the layers of Mediterranean flavors were very intriguing: garlic, artichoke hearts, capers, green olives, white wine and tomatoes. Wow.
Served over couscous, it didn’t disappoint. Fresh lemon juice and chopped ginger, cumin and basil, crushed red pepper. So many flavors that intertwine to create a zesty, light — and healthy! — dish. Tilapia was on sale at the market and it worked out perfectly here. Give this one a try.
Posted in Fruits and Vegetables, Italian, Soups, tagged basil, carrots, celery, dinner, garlic, linguine, lunch, minestrone, onion, Recipes, soup, spaghetti, squash, tomatoes, vegetables, zucchini on January 8, 2011| Leave a Comment »
‘Tis the season for soups and chilis! I’ve been experimenting with a bunch of new recipes this winter, and this one turned out great. Lots of hearty “stuff” in here to make a big bowl a satisfying meal for lunch or light weeknight dinner. And, it’s super healthy. The red pepper flakes give this a bit of a kick, so be sure to sprinkle those in to your taste.
2 tablespoons olive oil
1/2 onion minced
2 cloves garlic minced
2 celery stalks, plus celery leaves, chopped
1 large carrot diced
1 cup each, diced yellow squash/diced zucchini
1 teaspoon dried basil
1 teaspoon marjoram
dried red pepper flakes to taste
1 10-oz package frozen mixed vegetables (peas, carrots, green beans)
4 cups chicken broth
1 can diced tomatoes
2 oz whole-wheat linguini broken into small pieces
1 can cannellini beans, rinsed and drained
(1) Saute onion, garlic, celery, carrot in the olive oil over medium heat for 3-5 minutes; then, add zucchini and squash and cook until slightly softened.
(2) Add basil and marjoram plus the frozen mixed vegetables and cook until thawed, about 3 minutes. Then add broth and bring to simmer.
(3) After 20 minutes, toss in linguine and beans and cook until al dente.
These two recipes produce fantastic muffins — and both use buttermilk!, one of my favorite ingredients and the “after” in the title of this blog. The oatmeal blueberry are actually quite healthy, using whole wheat flour, oat bran and wheat germ or flaxseed meal. The rhubarb are super moist and tangy, topped with a crunchy sweet streusel.
Oatmeal Blueberry Muffins
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons oat bran
2 tablespoons wheat germ or flaxseed meal
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 cup buttermilk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla
1/3 cup boiling water
1 1/2 cups fresh or frozen blueberries
(1) Whisk dry ingredients in large bowl. Then, add buttermilk, oil, egg, and vanilla. Whisk all together.
(2) Stir in 1/3 cup boiling water and let stand for 5 minutes (to cook the oats a little bit).
(3) Fold in blueberries. Then, divide the batter between muffin cups.
(4) Bake at 375 for 20-28 minutes.
*Adapted from Tazzaria in Visalia, Calif., via Bon Appetit
Rhubarb Muffins with Streusel Topping
1 cup brown sugar
1/2 cup melted butter or oil
2 teaspoons vanilla
1 cup buttermilk
2 cups finely cut rhubarb
1/2 cups chopped walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Topping: 1 teaspoon melted butter, 1/2 cup sugar, 1 teaspoon cinnamon
(1) Combine sugar, melted butter, egg and vanilla and mix well in large bowl. In separate bowl, sift flour and baking powder.
(2) Stir the baking soda into the buttermilk in a small bowl or measuring cup.
(3) To the sugar/butter mix, alternate flour and buttermilk, stirring well. Then fold in rhubarb and nuts. Divide between muffin cups.
(4) Combine topping ingredients and sprinkle on top of muffins before baking at 350 for 20 minutes.
*An Aunt Mary Klehr family recipe from Jordan, Minn.
Like lemon? Then you’ll love these zesty and moist cakes with a sweet lemon glaze. Perfect for a brunch, picnic, or taking to the office to share. The eggy cake batter includes 2 tablespoons of fresh lemon zest, which gives a hint of tang on the inside. But it’s the double dose of lemon on the outside that really puts these over the top: shortly after taking the cakes out out of the oven, you drizzle a sweet lemon syrup on top, allowing the liquid to soak in. Later, you frost the tops with a creamy lemon glaze. Adapted from Ina Garten’s Lemon Yogurt Cake recipe here.