Meatless Monday

SQUASH AND CHICKPEA MOROCCAN STEW

(Perfect for Meatless Monday)

From the November 2011 Issue of Yoga Journal Magazine

Makes 4 Servings (Their idea of a serving must be HUGE!))

2 tablespoons olive oil

1 medium yellow onion, small dice

4 medium garlic cloves, thinly sliced

2 teaspoons ground cumin

1 (3-inch) cinnamon stick

2 cups vegetable broth

1 pound butternut squash, peeled and large dice

3/4 pound red potatoes, large dice

2 cups drained, cooked chickpeas

1 (14-ounce) can diced tomatoes, with juices

Pinch saffron, optional

1/2 preserved lemon, finely chopped

1 cup brined green olives, preferably Cerignola

Salt and pepper to taste

1. Heat oil in a large, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add onion, garlic, cumin, and cinnamon. Cook until the onions are soft and translucent, about 5 minutes.

2. Stir in the broth, squash, potatoes, chickpeas, tomatoes, and saffron (if using). Season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until the squash is fork tender, about 15 minutes. Remove from heat and stir in the preserved lemon and olives.

3. Serve over couscous and garnish with fresh cilantro, toasted almonds, and plain yogurt.

Now -- for the changes I made! I had two very small butternut squash. I didn't use anything from the saffron down. I used ground cinnamon since I didn't have a cinnamon stick; a can of tomatoes with chile (Rotel) and a can of chickpeas (Goya). In other words, I used just what I had or made do with something else. I didn't have any potatoes. I served it over couscous and didn't do any garnish. It was delicious. I have enough for several more meals.

I'm joining On The Menu Monday.

Wishing YOU well and a joy filled day!

Oh! One more thing. I could stay at Poppytalk all day ... every day. Oh, My!

Happy Friday!

So many of you enjoyed the postcard last week that I thought I'd share some more tulips.

From the back of the postcard:

"Cut flowers from Washington's Skagit Valley are shipped overnight across the United States almost year-round."

Roozengaarde Garden, Mount Vernon, Washington

The photograph was taken by Jon Gnass/Gnass Photo Images

A big thank you to the lovely Beth for being our hostess each week for

Postcard Friendship Friday.

***

Sometimes Tiny Buddha just hits the nail on the head. I have edited the original down, but I wanted to share with you:


YOUR MOST IMPORTANT TO-DO LIST

This is a contribution by Jen Saunders

“What you leave behind is not what is engraved in stone monuments, but what is woven into the lives of others.” ~Pericles

Every day we are swamped by tasks. Catch up on work. Buy groceries. Reply to those emails. Do the housework. Hand in that project. Pick up the dry-cleaning. Make that appointment. Go to the gym.

The constant connection to social media, as amazing and valuable as it can be, adds even more tiny tasks to our never-ending to-do-lists. Upload. Download. Tweet. Reply. Blog. Comment. Follow. Pin. Update. Check-in. Watch. Like. Read. Send.

With all these never-ending tasks consuming me all day, it’s easy to become stressed, irritable, and negative, and to forget what is most important: love, happiness, kindness, laughter, and gratitude.

YOUR MOST IMPORTANT TO-DO LIST:

1. Smile at yourself.

“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.” ~Thich Nhat Hanh

How many times do you see your reflection in a day? And how many times do you see yourself actually looking happy?

Smiling at yourself can make you feel just as good as when someone else smiles at you. You smile at your friends, your family, colleagues, peers, even strangers, so why not show that same love to yourself?

2. Smile at others.

“Every time you smile at someone, it is an action of love, a gift to that person, a beautiful thing.” ~Mother Teresa

There’s a pretty good chance that anyone you smile at will smile right back at you. (And if they don’t, keep smiling anyway!)

Whether you smile at a loved one or smile at a stranger, it’s a great happiness booster for all involved. It will leave you feeling so good about yourself that you won’t be able to wipe the smile off of your beautiful face!

3. Commit an act of kindness.

“Kindness in words creates confidence. Kindness in thinking creates profoundness. Kindness in giving creates love.” ~Lao Tzu

Give up your seat on the bus. Pay for the order of the person behind you in line at Starbucks. Buy someone flowers. Give compliments. Leave a love note on a bathroom mirror or on a seat on a train or in a clothing store fitting room.

Today, with the awesomeness of social media, you can perform a kind act for a stranger without even leaving the house! A great example of this is the DropALoveBomb crew, who write supportive comments every week on the blogs of people going through a tough time.

Whatever you do, being kind to others is a win-win situation, and one kind act can often lead to another—and another, and another—creating a ripple effect of kindness and love.

4. Laugh.

“A smile starts on the lips, a grin spreads to the eyes, a chuckle comes from the belly; but a good laugh bursts forth from the soul, overflows, and bubbles all around.” ~Carolyn Birmingham

Everyone loves to laugh, and with all the scientific research showing just how much we benefit from it, there’s no reason not to enjoy a good giggle everyday.

Watch your favourite funny movie or sitcom, hang out with that friend who always puts you in hysterics, or search for “laughing baby” or “sneezing panda” on YouTube, and let the soulful laughs roll!

5. Say thank you.

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.” ~Melody Beattie

Taking time every day to think of, or write down, everything you are grateful is an amazing way to boost your happiness and see the world in a more positive light.

Gratitude shared is even better, so say thank you to someone who helped you out.

Thank whatever higher power your heart connects with, for all the blessings in your life today, and for all the blessings that are on their way.

At the end of your day, whether you have completed all your tasks or not, if you have checked everything off this to-do list, you have succeeded.

***

I need to eat more veggies. A baseball buddy told me about Farmhouse Delivery. I could have veggies in season delivered to my front door every other week. Everything is organic, grown locally on small to medium sized farms. This is my first bushel and I'm eating well! Mustard greens, spinach, arugula, purple carrots, turnips, sweet potatoes, a head of cabbage, oranges, grapefruit and tomatoes! The tomatoes didn't last two days. They were so sweet and delicious ... just the way home grown fresh tomatoes should be. The grapefruit disappeared quickly, too. I am enjoying the greens and am going to try the Arugula And Pasta recipe on the Farmhouse website. That's the other thing that I like. Farmhouse provides hints on how to store the veggies and lots of recipes to try.

Arugula Pasta with Bacon and Parmesan


1 pound fettucine or spaghetti
1/4 c. chopped green garlic
1 strip bacon, cut into 1/2" pieces
1/4 c. grated parmesan
2 c. arugula
olive oil

Saute bacon in small skillet and cook till just done; place in large bowl with arugula. Use same skillet to saute green garlic and add to bowl with grated parmesan. Bring a pot of salted water to a boil and cook pasta to al dente. Drain and reserve 1/2 c. pasta cooking water. Add pasta and water to bowl with arugula and toss all together. Season wit salt and pepper. Easy!!

But veggies aren't the only things available at Farmhouse. I can order dairy products, grass fed beef, lamb, pork, chickens, eggs, bread, desserts! Oh, my! I'll be sticking to veggies while I find my way around Farmhouse.

Thank you to my baseball buddy and thank you to Farmhouse Delivery!

Wishing you WELL and a JOY filled weekend!

The Perfect Day

It's cloudy and rainy today.

A very light rain.

The perfect day for a cup of tea and reading!

I have green tea in my Blue Willow teacup by Churchill.

I think my mother started this Blue Willow set when it was sold in the grocery store.

Remember those days?

Remember the days when you bought laundry detergent to get the glass bowl inside?

Or the tea towel?

Aging myself!!!

I have lots of books to pick from, 

but I decided to start my reading with the March 2012 Southern Living Magazine,

especially when I saw this article:

"The New Ladies Lunch":

with the pretty rose teacup.

"Inspired by the South's most beloved department store restaurants, we developed a classic lunch-with-the-girls menu, complete with tea sandwiches, chicken salad, and hold on to your napkin, honey -- 

the dessert cart."

What memories this article brought to mind!

It mentions the dining room of Dallas' flagship Neiman Marcus, 

that was built in the 1940's. I remember my grandmother and my aunt

taking me to lunch there. We had to dress to go downtown ... hat, gloves, the whole works.

I had the pimento cheese sandwich.

I can almost taste it! 

The article includes the recipe for Neiman Marcus Cheddar Cheese Biscuits

and I'm sharing it with you today.

Makes: about 2 1/2 dozen

Hands-on Time: 20 min

Total Time: 1 hr, 40 min.

2 1/2 cups all-purpose flour

1 1/2 Tbsp. baking powder

1 tsp. salt

1 cup vegetable shortening

1 cup (4 oz) freshly shredded sharp Cheddar-cheese

1 cup buttermilk

Parchment paper

1. Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly: stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill 1 hour.

3. Preheat oven to 350 degrees. Turn dough out onto a lightly floured surface. Pat or roll dough to i-inch thickness, cut with a 1 1/2 inch round cutter and place on parchment paper lined baking sheets.

4. Bake at 350 for 20 to 22 minutes or until golden brown.

Note: Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.

This article also includes recipes for Tomato-Basil Bisque, Tarragon Chicken Salad, Cranberry-Strawberry Salad; Tea Sandwiches like Ham Salad, Curried Shrimp, Cucumber and Strawberry,

Goat Cheese and Pecan, Orange and Cranberry, Egg Salad.

There's a recipe for Caramelized Onion Quiche and last,

the dessert cart that includes:

Banana Pudding Cheesecake, Lemon-Orange Chiffon Cake, Lemon-Orange Buttercream Frosting, Vanilla-Buttermilk Tarts, Chocolate-Espresso Pots De Creme.

And, did I mention the photos are lovely?!!!

Well done Southern Living!

A big thank you to our tea party hosts:
Tea Time Tuesday
Friends Sharing Tea
Tea Party Tuesday
Teacup Tuesday
A Return to Loveliness

Tuesday Cuppa Tea

Wishing YOU well, a JOY filled week and a Wonderful cup of tea!

This and That

I thought I'd try my hand at another This and That post.

But first, it is Friday and that means

Postcard Friendship Friday.

This time it looks like the anthropomorphic bunnies have finished

preparing the jelly beans for Easter.

The unknown artist had quite an imagination.

A big thank you to Beth for being the hostess for Postcard Friendship Friday.

***

I can procrastinate with the best of them.

Now I can procrastinate the mindful way thanks to an article I found

at the Elephant Journal called 

Mindful Living Through Productive Procrastination!

While I'm procrastinating over what I should really be doing,  I can do things like:

organize my closet, do the laundry, empty the dishwasher, weed the garden,

get a haircut, make a dental appointment.

***

I'm sure many of you know about Meatless Monday.

Going meatless once a week may reduce your risk of preventable conditions like

cancer, cardiovascular disease, diabetes and obesity.

It can also help reduce your carbon footprint and 

save precious resources like fresh water and fossil fuel.

You can read more about Meatless Monday and find recipes at their website.

***

Speaking of recipes:

This one is meatless from Whole Foods.

Source

All Greek Salad

Serves 4

8 cups torn iceberg lettuce

1 cup chopped celery

1 can peas, drained

1 can (15 ounce) artichokes, drained and chopped

1 small cucumber, chopped

1 small onion, minced

1/4 cup crumbled feta cheese

6 sprigs parsley, chopped

2 cloves garlic, grated

2 tablespoons vinegar

4 teaspoons olive oil

salt and pepper to taste

Mix

Eat!

***

Oops!

I almost forgot.
For those of you into mixed media --
Christy Tomlinson has a wonderful video featuring materials from Faber Castell.
It's really worth watching to see her little hope filled girl come to life.

Wishing you WELL and a JOY filled weekend!

I Love Breakfast

I love breakfast.

I love spinach.

 I love easy.

When I saw this recipe in the October issue of Eating Well, I knew I would try it.

Image from Eating Well

FLORENTINE HASH SKILLET

Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat.

Layer in 1/2 cup each frozen shredded hash browns and frozen chopped spinach (from a bag).

Crack 1 large egg on top; sprinkle with a pinch each of salt and pepper and 2 tablespoons shredded sharp cheddar cheese.

Cover, reduce heat to medium-low and cook until the hash browns are browned, the egg white is set and the cheese is melted, 4 to 7 minutes.

Makes 1 serving.

Per serving: 226 calories along with some Vitamin A, Folate, Calcium and Iron

I wasn't disappointed.

Delicious!

Mosaic Monday: 4th of July

Mosaic Monday is hosted by the lovely Mary. Be sure you visit to see the other mosaics.

I'm jumping the gun a bit for the 4th of July.

Maybe that's because Mr. Dragon wanted fried chicken and corn on the cob for lunch on Sunday!

Can you say *Kentucky Fried*? !!!!

He needs the calories and it's been ages since we've had either! It was a tasty treat.

Lily makes the Sugar and Cream cotton yarn. They have a nice newsletter and always include free patterns for crochet and knit goodies for various holidays. The last newsletter had these wonderful crochet goodies for patriotic holidays ... even the apron is crochet! You can sign up for the newsletter and see the free patterns here.

***

How about a recipe for the Red, White and Blue -- featuring blue!

Blueberry Cobbler with Sugared Star Shortcakes

This is straight out of the July issue of Southern Living. Doesn't it look good?

Here's the recipe:

Makes 10 servings. Hands-on Time: 10 min. Total Time: 18 min

2 pt. fresh blueberries

1/2 cup granulated sugar

1 Tbsp. lemon juice

1/8 tsp. almond extract

2 (12 0z.) cans refrigerated buttermilk biscuits

1 Tbsp. coarse sparkling sugar

Sweetened whipped cream

1. Preheat oven to 400 degrees F. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.

2. Separate biscuits, and flatten each into a 3 1/2 inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400 for 8 minutes or until lightly browned.

3. Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.

Note: Tested with Pillsbury Grands!Jr. Golden Layers Buttermilk Biscuits.

Have a wonderful week.

Joy to You!

Comfort Food

My buddy, Carole, had a post about her favorite comfort food -- macaroni and cheese -- complete with recipe. This girl can cook and you should go visit and get the recipe. I told her I had been thinking about a comfort food post myself and had just been lazy. I'm sure it had nothing to do with the horrible photo I took of the turkey tetrazzini I made and planned on sharing with you. I'll share the recipe ... it really is good!

What is your favorite comfort food? Macaroni and cheese, BLT sandwich, Granny's chicken soup, cheese enchiladas (we did live in New Mexico for many, many years), chocolate .. what else says comfort to you?

For us (besides the above), we really like turkey tetrazzini. I use the recipe out of one my favorite cookbooks: Campbell's Great American Cookbook: A culianary treasury of more than 500 best-loved recipes from Colonial times to the present. It was published in 1984 by the Campbell's Soup Company. It's a little worn around the edges, but still holding together. Not only are the recipes down home good, but there are little snippets (don't you just love that word?) of information included with many of the recipes.

Here's the recipe for Chicken/Turkey Tetrazzini

Chicken Tetrazzini

Although the name sounds Italian, Chicken Tetrazzini is a thoroughly American dish created in San Francisco early in this century (20th) in honor of the great coloratura Luisa Tetrazzini. This version has become popular as an elegant last-minute dish for company meals.

Begin: 1 Hour Ahead 6 Servings

1/4 cup butter or margarine
1 cup sliced mushrooms
1 small onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1 3/4 cups chicken broth
1 cup light cream
2 tablespoons dry sherry
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimentos
2 tablespoons chopped parsley
8 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese

1. In 2-quart saucepan over medium-high heat, in hot butter, cook mushrooms and onion until tender. Stir in flour and salt until blended. Gradually stir in chicken broth. Cook until mixture boils, stirring constantly. Stir in cream, sherry, chicken, pimentos and parsley; heat until just boiling, stirring often. Remove from heat.

2. In 12 by 8 inch baking dish, spread spaghetti. Pour chicken mixture over spaghetti. Top with cheese. Bake at 450 degrees F. 15 minutes or until cheese is golden.

Easy Tetrazzini: Use ingredients as above but use only 2 tablespoons butter or margarine and omit flour, salt, chicken broth and cream. In 2 quart saucepan over medium-high heat, heat only 2 tablespoons butter or margarine. In butter, cook mushrooms and onion until tender. Stir in 2 cans (10 3/4 ounces each) condensed cream of chicken soup, 1 cup water and sherry; heat through. Stir in chicken, pimentos and parsley; heat until just boiling, stirring often. Remove from heat. Proceed as in step 2.

***

And because this is a food post, I found this while browsing through a catalog and couldn't resist sharing it with you.

Don't forget to smile today!

Spoonsful of Goodness

Doesn't this look good?
It's from the Relish magazine that comes in our little community newspaper.

Here's the recipe:

Vegetable Bean Soup

6 ounces bacon, chopped
1 onion, diced
2 celery stalks, diced
2 small carrots, diced
2 zucchini, diced
1 garlic clove, finely diced
1 (14 0unce) can chopped tomatoes, undrained
2 (15 ounce) cans Great Northern beans, drained and rinsed
3 cups reduced-sodium chicken broth
1/2 teaspoon salt
Coarsely ground black pepper
6 cups fresh spinach, chopped
1/4 cup grated Parmigiano Reggiano cheese

1. Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp. Add onion, celery and carrot; cook 5 minutes. Add zucchini and garlic; cook 3 minutes. Add tomatoes, beans, broth, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese. Makes 10 cups. Serves 6.

I have to admit - I haven't made this soup yet. But it looks so good, has ingredients I love and is easy! Here's a recipe I have made and I can tell you it is delicious. A friend knew I was looking for easy, nutritious soup recipes and this is one she found at the Food Network.

Rosemary White Bean Soup

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cp good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a medium bowl, cover the beans with wateer by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemayr, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Soup Time!

I've been trying to make lots of different soups for Mr. Dragon. I'll try to remember to post the recipes for you -- only if they are good! We are trying to stick to mostly vegetarian eating while we wait for surgery. Build him up! Here's the lentil soup recipe I used, with my notes. You know I never make anything exactly as the recipe is written! I hope you enjoy.


Lentil Soup

1 package (16 ounces) dry lentils (do not soak lentils in water)
1 ham bone with meat
2 medium onions chopped
1 cup diced celery
1 cup diced carrots
1 large clove garlic, minced (we like garlic so I added more)
1/4 cup tomato paste (I used one small can. We like spicy and I added one can of Rotel tomatoes and green chile.)
2 tablespoons wine vinegar (I didn’t have wine vinegar. I suppose you could add a 1/4 cup of wine!)
1 bay leaf
7 cups water (I used 3 cups of vegetable stock that I had leftover and 4 cups of water.)
1 teaspoon salt
1/2 teaspoon pepper

1. Cook onions, celery, carrots and garlic in large 5-quart Dutch oven in a couple of tablespoons of olive oil.

2. Add lentils, water, and remaining ingredients. Bring to a boil. Reduce heat to low. Simmer until done. Remove ham bone and let cool. Remove meat and add to soup. Discard bay leaf before serving.

This makes a huge amount. Lots of delicious leftovers. Watch the liquid. You may have to add more depending upon how soupy you like your soup! Also, I don’t salt or pepper. The ham bone usually adds enough seasoning.

Enjoy!

Yummmm!

(America's Test Kitchen: Cooking for Two 2009)

We love eggplant. Eggplant everything/anything. But we especially love eggplant parmesan. For us it is comfort food. It can be quite a production to make. I found a great recipe in America's Test Kitchen: Cooking for Two 2009. This recipe scales back the work required and does it all in one skillet. For the two of us, I try to find a nice small eggplant that I cut in 1/4 inch crosswise slices - fitting easily into the skillet.

Eggplant Parmesan

Tomato Sauce

• 1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon table salt

(I cheat and use a prepared pasta sauce -- garlic and basil.)

Eggplant

• 4 slices white sandwich bread, torn into quarters (I cheat again and use 3-4 cups of Progresso bread crumbs, the no seasoned kind.)
• 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
• Table salt and ground black pepper
• 2 large eggs (I use egg beaters)
• 1/2 cup unbleached all-purpose flour
• 1 small globe eggplant (about 12 ounces), sliced into 1/4 inch thick rounds
• 1/2 cup vegetable oil
• 4 ounces mozzarella cheese, shredded (1 cup) (I never seem to have mozzarella in the house and have never used it!)
• 1/4 cup chopped fresh basil (optional)

1. For the Tomato Sauce: (I use a prepared pasta sauce. Cuts some of the time.) Process the tomatoes, olive oil, garlic, and salt together in a food processor until pureed, about 15 seconds. Transfer the mixture to a liquid measuring cup, and add the reserved tomato juice as needed until the sauce measures 1 1/2 cups. (Wash and dry the bowl of the food processor before making the bread crumbs.)

2. For the Eggplant: Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. Pulse the bread in the food processor to fine, even crumbs, about 15 pulses (you should have about 4 cups). (I use Progresso plain bread crumbs. Again cutting the time.) Transfer the crumbs to a pie plate and stir in 1/2 cup of the Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Beat the eggs in a second pie plate. Combine the flour and 1/2 teaspoon pepper in a large zipper-lock bag. ( I don't salt or pepper anything when I cook, especially using the already prepared pasta sauce.)

3. Place the eggplant slices in the bag of flour, shake the bag to coat the eggplant, then remove the eggplant from the bag and shake off the excess flour. Using tongs, coat the floured eggplant with the egg mixture, allowing the excess to drip off. Coat the eggplant with the bread crumbs, pressing on the crumbs to help them adhere. Lay the breaded slices on a wire rack set over a baking sheet.

4. Heat the oil in a 12-inch ovensafe nonstick skillet over medium-high heat until simmering. Add half the breaded slices to the skillet and cook until well browned on both sides, about 4 minutes, flipping halfway through cooking. Transfer the cooked eggplant to a wire rack and repeat with remaining breaded eggplant.

5. Pour out the oil and wipe the skillet with a wad of paper towels. Spread 1 cup of the tomato sauce over the bottom of the skillet. Layer the eggplant slices evenly into the skillet, overlapping them slightly. Dollop (I pour pasta sauce until I'm happy) the remaining 1/2 cup sauce onto eggplant and sprinkle with remaining 1/4 cup Parmesan and mozzarella, leaving the outer 1 inch of the eggplant slices clean.

6. Transfer the skillet to the oven and bake until bubbling and the cheese is browned, 13 to 15 minutes. Let the eggplant cool for 5 minutes, then sprinkle with the basil (if using) and serve.

I know this sounds like a lot of work, but it's worth it! I've made this recipe so many times, that I know how much flour, bread crumbs, eggs to use for the slices of eggplant that I have. We get two meals from this recipe (along with a nice side salad). I hope you enjoy it as much as we do.

***

We enjoyed the eggplant parmesan today. Mr. Dragon has completed his six weeks of pre-op chemotherapy and radiation therapy. He had a rough stretch that we now think was caused by a stomach virus. Now we work on building him back up -- working on stamina -- for the surgery (early March). Once again, thanks to all of you for your good wishes, prayers, vibes, juju, white light, etc. We appreciate it and it works!

Omens

One morning last week, as Mr. Dragon and I were preparing to sit down to breakfast, I started to raise the blinds on the doors leading into Musashi's garden. We normally feed the birds before we feed ourselves, but the birds had been quiet lately. Not much action in the yard. We found out why. There, no more than twenty feet away, on the fence, sat a red tailed hawk. By the time we both had a chance to see him, he was off to check out the buffet someplace else.

(From Mile Wide Nursery)

I pulled out my copy of The Druid Animal Oracle and found the hawk card with his key words of nobility, recollection and cleansing. It was the last line in the four page spread that got my attention: "It is considered lucky to see a hawk first thing in the morning". We are grabbing the good omens where ever we can find them and thank our feathered friend for his visit.

***

Mr. Dragon finished his first week of treatment and so far so good. Five more weeks to go and then a break and then surgery. Keep those good vibes, juju, thoughts, prayers coming. We really do appreciate them.

***

A little fun for you! I found the link for Refrigerator Soup several weeks ago and WOWOWOW. Those of you who love to cook must visit this site. I can't keep up with all the great sounding recipes I want to try or visiting all the blogs! There's something here for everyone. Enjoy!

Some Last Minute Goodies for You!

Old-Fashioned Soft Pumpkin Cookies With Glaze

Makes 3 dozen

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup Libby’s 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

For Glaze:

Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Pumpkin Bread Pudding With Brown Sugar-Yogurt Sauce

Makes 15 servings

12 slices cracked or wholewheat bread, cut into cubes (12 cups)
1 cup sweetened dried cranberries, chopped
2 cans (12 fluid ounces each) Nestle Carnation Evaporated Lowfat 2% Milk
1 can (15 ounces) Libby’s 100% Pure Pumpkin
1 cup refrigerated egg substitute or 4 large eggs, slightly beaten
1 cup packed brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

For Bread Pudding:

Preheat oven to 350 degrees F. Grease 13 x 9 inch baking dish. Combine bread and cranberries in large bowl. Combine evaporated milk, pumpkin, egg substitute, sugar, vanilla extract, pumpkin pie spice and salt in medium bowl. Pour egg mixture over bread mixture; stir. Pour mixture into prepared baking dish; let stand for 10 minutes.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Serve warm with Brown Sugar-Yogurt Sauce.

For Brown Sugar Yogurt Sauce:

Combine 2 containers (6 ounces each) or 1 1/2 cups nonfat plain yogurt and 3 tablespoons packed brown sugar in small bowl.

(These recipes are from our little local neighborhood newspaper. More pumpkin recipes can be found at The Very Best Baking.)

***

Get cozy with cranberries. The cranberry is an herb—but you already knew that, didn't you? For the latest word on the medicinal qualities of this favorite holiday fruit, check out the Encyclopedia of Herbs. And for some berry good cranberry recipes, there's Cranberry Cooking for All Seasons, featuring such delectables as Cranberry Maple Syrup, Cranberry Tangerine Loaf Cakes, Shaker Cranberry Pie, and (oh my goodness!) Nantucket Roast Loin of Pork with Cranberry Cornbread Stuffing. ( Cranberry information from All About Thyme: A Weekly Calendar of Times and Seasonings by Susan Wittig Albert.)

Enjoy!

(Photo taken on The Strand in Galveston)


Pumpkin-Oatmeal Raisin Cookies
(Makes 4 dozen)

2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup Libby's 100% pure Pumpkin
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins

Preheat Oven to 350 degrees F. Lightly grease baking sheets

Combine flour, oats, pie spice, baking soda and salt in medium bowl. Beat butter, bown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

Bake for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

(Recipe from our neighborhood newspaper the Village News)

Enjoy!

Thanksgiving is Coming!

My crochet blogging buddy, Christina, over at Crafty Christina, found this Thanksgiving Meme. I liked it so much, I decided I wanted to play too.


1. Which do you like better: Cooking at your house, or going elsewhere?
I like cooking at home best. I enjoy the special holiday dinner at home with my honey.

2. Do you buy a fresh or frozen bird?
The last couple of years we’ve gotten a fresh heirloom turkey. The first year it was really good and last year we were a little disappointed and they are really expensive. So, this year we are going back to frozen -- thinking a cajun smoked turkey sounds delicious.

3. What kind of stuffing?
Cornbread stuffing like Granny’s. Although, I saw a recipe recently with apples I’d like to try. Wonder where I put it? !!!!

4. Sweet potato or pumpkin pie?
How about pumpkin cheesecake?!!!

5. Do you believe that turkey leftovers are a curse, or the point of the whole thing?
I love turkey leftovers. I'll eat them for days until they're all done.

6. Which side dish would provoke a riot if you left it off the menu?
Bourbon sweet potatoes

7. Do you save the carcass to make soup or stock?
You bet!

8. What do you wish you had that would make preparing Thanksgiving dinner easier?
I think after all these years, I’ve got it figured out! I don’t need anything.

9. Do you get up at the crack of dawn to have dinner ready in the early afternoon, or do you eat at your normal dinner hour?
We usually eat mid afternoon. I’m normally not a crack of dawn person. I’m not fixing a huge turkey either and the smoked turkey really only needs a good warming.

10. If you go to somebody else's house, what's your favorite dish to bring?
Pumpkin cheesecake or apple pie

11. What do you wish one of your guests wouldn't bring to your house?
I’m always pleased that folks are thoughtful enough to bring a little something even if it isn’t eatable!

12. Does your usual mix of guests result in drama, or is it a group you're happy to see?
A group I’m happy to see.

13. What's your absolute favorite thing on the menu?
The turkey!

14. What are you thankful for this year?
I’m thankful that the love of my life, my best friend is sharing Thanksgiving with me. I’m thankful for my sista’s (love you Lucy and Mar). I’m thankful for another day on Mother Earth.

***

I found the recipe I mentioned above. It is from an email I received from Gooseberry Patch. It sounded good to me, so I thought I'd share. (I'm not a fan of bouillon -- too salty and would probably try some good chicken broth instead).

Granny's Apple Dressing
(From Gooseberry Patch Cookbook Autumn With Family & Friends)

1 1/2 c. onion, chopped
2 c. celery, sliced
1/2 c. butter
1 3/4 c. water
3 cubes chicken bouillon
12 c. dried bread cubes
3 c. tart apples, cored, peeled and coarsely chopped
Optional: 1 c. toasted slivered almonds
2 t. poultry seasoning
1 t. dried parsley
1/4 t. dried sage

In a skillet over medium heat, cook onion and celery in butter until tender. Add water and bouillon, cook until boiling and bouillon dissolves. Combine remaining ingredients in a large bowl; add onion mixture and mix well. Place in a greased 4-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through. Makes about 2 1/2 quarts or 8 to 10 servings.

***

I want to let you know that I will be hitting and missing in Blogland for awhile. Mr. Dragon has some very serious medical problems that we will begin to deal with in the coming days. Please know that visiting you is a great comfort to me and a nice break from all that is going on now for us. I think of my blog friends often and appreciate you more than you know. Please keep us in mind in your prayers and good thoughts. I'll try to blog as much as I can. Promise.

Meanwhile, Joy To You!

I hope this weekend is a beautiful one for you.

I Promised

I promised, a few posts back, to share my recipe for split pea soup and I'm going to do that. First, I'm going to share a link to one of my favorite blogs. I've mentioned Geninne's Art blog before. I love her birds. Her watercolors make me smile. She has done several videos showing her process and this is the last one where she adds the white ink. Talk about a steady hand. Check it out!


Here's the recipe for Split Pea Soup. It comes from my favorite cookbook: Campbell’s Great American Cookbook: A Culinary treasury of more than 500 best-loved recipes from Colonial times to the present. (Copyright 1984) You would think, because it was published by Campbell's soup that it would be recipe after recipe opening a soup can. Nope! It was Campbell's attempt to define American cooking. It really is a wonderful book and if you can find it, get it. It is, if nothing else, fun reading. I'm not sure why the soup was so good last time, except (forgive me my vegan/vegetarian friends), I used smoked ham hocks. OH MY! We are now looking forward to the weekend when it is supposed to get cool again (highs in the 70's instead of 90's) and another pot of split pea soup will be in order! Straight from the cookbook:

Old Fashioned Pea Soup

American Indians knew how to grow and dry beans, but Europeans brought peas and lentils to this country.Colonial pea soup had meat and vegetables added to it daily, changing its character from day to day. The “Pease Porridge” really might have been served hot, cold or “in the pot, nine days old.”

Begin: Day Ahead Makes 6 Servings

1 package (16 ounces) dry green or yellow peas
1 ham bone with meat
2 medium onions, chopped
1 teaspoon salt
1/2 teaspoon pepper

1. Soak peas in 8 cups water overnight, drain.
2. About 2 hours before serving: in 5-quart Dutch oven over high heat, heat 6 cups water, peas and remaining ingredients to boiling. Reduce heat to low. Cover; simmer 1 1/2 hours or until peas are tender.
3. Remove bone; cool until easy to handle. Cut meat from bone; discard bone. Cut meat into bite-sized pieces; return to soup. Heat. Yields 8 cups.

SPLIT PEA SOUP: Prepare as above but substitute 1 package (16 ounces) dry green or yellow split peas for whole peas and add 1 cup chopped celery, 1 cup sliced carrots, 2 tablespoons chopped parsley, 1/4 teaspoon ground nutmeg and 1 bay leaf. Discard bay leaf before serving.

LENTIL SOUP: Prepare as above but substitute 1 package (16 ounces) dry lentil for peas, and do not soak lentils in water. Add 1 cup diced celery, 1 cup diced carrots; 1 large clove garlic, minced; 1/4 cup tomato paste, 2 tablespoons wine vinegar, 1 bay leaf and increase water to 7 cups. Discard bay leaf before serving.

TIP: Soak peas the quick way: Add peas to boiling water, allowing 4 cups water for each cup dry peas. Over high heat, heat to boiling, boil 2 minutes, Remove from heat. Cover, let stand 1 hour. Drain and prepare as above. (For some reason, I don't think my soup tastes as good when I take the shortcut. May just be my imagination!)

He's Coming!

THE grandson is coming for a visit with his mom (Mr. Dragon's daughter), and dad. We are excited. It is always a delight to see and visit with all of them. We usually travel to Seattle, but this year they are coming here. His mom has had some medical problems and she's seeing a few doctors here. We get to visit, entertain, run, play, laugh and enjoy. I bet we sleep well every night, too!

I wanted to let you know as it will probably be a little quiet around Twisty Lane while HIMSELF is here. I'm also doing what Mr. Dragon calls my *visiting lecturer* gig on Tuesday (the same day HIMSELF arrives). I'll be talking with docents at the museum about the new Arts of India Gallery ... for two hours or until my voice gives out ... whichever comes first!

***

In other big news, Mr. Dragon broke 100 for the first time since returning to golf. This important event took place on Saturday. He's been smiling a lot, but I still have asked that all golfing equipment be removed from the dining room table.

***

It has been sad around here since Rocky's passing, but a special aromatherapy has helped. Perhaps it is one of Snap's Rules: When you are sad, make soup! First I made my favorite (it's so quick and easy) , then the chowder again and lastly a split pea soup that was just too close to perfect for words. I promise to share the recipe when I have a moment or two. (Shame on me for teasing.)

***

Lastly, we picked up Rocky's ashes from our veterinarian. He assured us, once again, that there was nothing we could have done. For some reason, it was more important for Rocky to be on the other side than with us, but, oh, how it still hurts and how we miss the little guy ... all of us ... Mr. Dragon, Moi, Riley and Teddy.

***

So, until next week ... JOY!

The Julia Influence

Okay. I know. I'm taking this Julia Child stuff too far. I'm even cooking!

This recipe is from Cooking for Two 2009: The Year’s Best Recipes Cut Down To Size by America’s Test Kitchen.

Pantry Corn Chowder

Serves 2

Note: If you have not thawed the corn, quickly defrost it in a bowl in the microwave.

• 1 pound frozen corn, thawed (see note)

• 3/4 cup whole milk

• 3 slices bacon, minced

• 1 small onion, minced (about 1/2 cup)

• Table salt

• 2 garlic cloves, minced

• 1/8 teaspoon dried thyme

• 1 bay leaf

• 1 3/4 cups low-sodium chicken broth

• 8 ounces red potatoes (about 3 small) or 1 russet potato, cut into into 1/2-inch pieces

• Ground black pepper

Process half of the corn with the milk in a food processor until smooth, set aside.
Cook the bacon in a large saucepan over medium-low heat until beginning to brown, 5 to 7 minutes. Transfer 1 tablespoon of the bacon to a paper towel-lined plate and set aside. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic, thyme, and bay leaf, and cook until fragrant, about 30 seconds.
Add the pureed corn, broth, potatoes, and 1/4 teaspoon salt, bring to a simmer, and cook until the potatoes are almost tender, about 5 minutes. Stir in the remaining corn; return to a simmer and cook until the corn is warmed through and the potatoes are tender, about 2 minutes. Off the heat, remove the bay leaf, season with salt and pepper to taste, sprinkle with the reserved bacon and serve.

Now, what changes did I make? I had buttermilk left and used it. I used vegetable broth rather than chicken broth and I didn’t use any salt - the bacon was enough. Mr. Dragon gave this chowder 5 stars (and he wasn’t very excited about it when I said we were going to have Corn Chowder for dinner). Enough left over for another meal. Our bowls must not be as large as the Test Kitchen’s!

This leads me to what I've finished reading - My Life In France by Julia Child with Alex Prud'homme.



From Julia’s introduction: “This is a book about some of the things I have loved most in life: my husband, Paul Child; la belle France; and the many pleasure of cooking and eating. It is also something new for me. Rather than a collection of recipes, I’ve put together a series of linked autobiographical stories, mostly focused on the years 1948 through 1954, when we lived in Paris and Marseille, and also a few of our later adventures in Provence. Those early years in France were among the best of my life. They marked a crucial period of transformation in which I found my true calling, experienced an awakening of the senses, and had such fun that I hardly stopped moving long enough to catch my breath.”

I can't begin to tell you how much I enjoyed this book. Part of it, I'm sure, was the pleasant memories I had of watching Julia on television, but the book is just good. The Childs were big letter writers and the letters, wonder upon wonder, were kept and these form a basis for the book -- at least for the memories Julia recalled. From Paul's job, politics, Julia's father, living in France, Germany, Boston, finding the pleasures of cooking, to writing the cookbook -- a wonderful read.

I read Julie Powell's book "Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living," shortly after it was published in 2005. While I enjoyed it and laughed a lot, it just doesn't hold a candle to My Life In France (in my not so humble opinion) -- but a fun read. Julie still has a blog and you can catch up on the opening of the film and all the stuff that goes with it here.

Eat something wonderful today!

Joy to You!

Whatnots

I have a folder on my desk top that says potpourri. It's where I stick all of my photos and whatnots that might make a blog post. I clicked on that folder yesterday and it was overflowing. I decided that I'd take a couple of whatnots from there for today.

First, Ro asked for the recipe for Red Curry Beef Stew (one of Mr. Dragon's favorites), so Ro, this is for you. I did have a photo, but for some reason, it turned a very unappetizing blue color (probably because I snatched it from the Taste of Thai web site).

RED CURRY BEEF STEW
(Comfort food is the same the world over.)

Yield: 4 servings

Ingredients:

• 2 Tbsp vegetable oil
  
• 2 Tbsp Red Curry Paste
• 2lbs (908g) stew meat
• 2 medium onions
• 3 medium potatoes, peeled and cut into chunks
• 3 medium carrots, peeled and cut into chunks
• 1 can coconut milk
• 3 Tbsp Fish Sauce
• 2 tsp brown sugar
• 1 cup roasted, unsalted peanuts

Directions:

1. In large pot, heat oil. Add Curry Paste. Saute for 1 minute
2. Add stew meat and brown on all sides.
3. Add onions and carrots and saute for 3 minutes.
4. Add potatoes, Coconut Milk, Fish Sauce and brown sugar
5. Cover and simmer for approximately 1 to 1 1/2 hours or until meat is tender
6. Garnish with peanuts

As you all know, I never make a recipe the same way twice. I had sweet potatoes and used those the last time I made this recipe. I had some red bell pepper left over and tossed that in. I didn't add the peanuts. Sometimes peanuts and I don't get along, so I didn't take the chance this would be one of those times. One of the times I made this stew, I had some asparagus left over and tossed that in. It is a stew! This recipe is from the Taste of Thai web site. I've tried several recipes from their site and they have all been delicious. There you go, Ro. Enjoy!

***

I thought I'd close with a short review of The Death of An Irish Sinner: A Peter McGarr Mystery by Bartholomew Gill. The McGarr mysteries are a series of rather dark police procedurals. I've read most of them and in order. Superb plotting, riveting background, storyteller type of prose, tongue in cheek humor, interesting, entertaining, evil, dark, charming -- all of these words come to mind when I think about this series. Gill (Mark McGarrity) died several years ago in a freak accident, but that's another story. If you are at all interested in this series, don't start with this book!

From the book flap "local benefactress and celebrated biographer Mary-Jo Stanton is a supplicant to death - left lifeless on her knees in a patch of daffodils, a barbaric religious implement wrapped tightly around her neck. A clergyman has approached Peter McGarr, requesting that the Chief Superintendent quietly investigate this outrage that occurred at Barbastro, the slain grand lady's compoundlike Dublin estate. Murder is McGarr's business, this one might be his undoing, as it draws him ever-closer to Opus Dei, a secret order of religious zealots devoted to enforcing the Lord's edicts no mater what the cost in money - or human life- it has ensnared the dedicated policeman in its lethal web. And now its madness is reaching out across a century to touch the place Peter McGarr is most vulnerable: the precious heart of his own adored family." This book has a copyright date of June, 2001. I'm sure Opus Dei will remind you of another book out about the same time, DaVinci Code. That's a whole other post that will probably never happen!

Enjoy your day.

Grilling ...

Grilling in this heat? You must be kidding. The weathermen say it's going to be 110 degrees in the shade! I know. It's the 4th of July. Celebration day. Hamburger and hot dogs on the grill day. Not in this heat. I had planned on grilling. This recipe arrived in my email from Whole Foods. I was craving portobello mushrooms and thought this would be a good deal. But ... things change!

Recipe:

Portobello and Pineapple Teriyaki Veggie Burgers

Add to Shopping List

Add to Shopping List Select a shopping list

Create a new list
Name for new list: Cancel

Items to add:

• 4 (5-inch) portobello mushrooms, stemmed
• 1 (20-ounce) can pineapple rings, juice reserved
• 3 tablespoons soy sauce or wheat-free tamari
• 2 tablespoons light brown sugar
• 1 tablespoon finely chopped garlic
• 1 tablespoon grated ginger
• 1 tablespoon toasted sesame oil
• Canola oil
• 1/4 cup water
• 1 tablespoon cornstarch
• 4 whole wheat hamburger buns, toasted
• Green or red leaf lettuce

Cancel

Serves 4

This method uses leftover pineapple juice from a can of pineapple to make a simple teriyaki sauce.

Ingredients

4 (5-inch) portobello mushrooms, stemmed
1 (20-ounce) can pineapple rings, juice reserved
3 tablespoons soy sauce or wheat-free tamari
2 tablespoons light brown sugar
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
Canola oil
1/4 cup water
1 tablespoon cornstarch
4 whole wheat hamburger buns, toasted
Green or red leaf lettuce

Method

Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.

Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.

Grease grill grates with canola oil and preheat to medium high heat. Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat. In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.

Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.

Nutrition

Per serving (about 12oz/341g-wt.): 360 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 990mg sodium, 65g total carbohydrate (6g dietary fiber, 38g sugar), 8g protein

The grilling was definitely not going to happen. But, I had the portobello mushrooms, a can of pineapple chunks and all the other ingredients, so I decided to roast the mushrooms in the oven.


I roasted them at 425 degrees for about 8 minutes. They were delicious. We both loved this meal. We had couscous and asparagus and with the mushrooms thought we had died and gone to heaven. Definitely a recipe that is a keeper. I'm looking forward to actually grilling the mushrooms ... sometime in November!

Finally, a Happy 4th of July to you!
Have a safe and fun filled day.
Remember what this day is all about.

Joy to You!

You Asked...

for the recipes from my baking spree at the beginning of the week. Here they are:

Strawberry Muffins straight from the oven

I found this recipe in the July/August 2009 issue of Body & Soul Magazine. The muffins are pretty. I thought they were a little bland. Mr. Dragon likes them. The recipe makes 12 and there are 6 left, so I guess we both like them. I'm still thinking about how I can tweak the recipe to add a little more flavor. Also, I did bake these 17 minutes and tested with a toothpick, but could have baked them a little longer.

Strawberry Muffins

Makes 12
Prep time: 15 minutes
Total time: 35 minutes

1 1/2 cups sliced strawberries
1/3 cup plus 1 tablespoon sugar
1 1/2 cups all purpose flour (spooned and leveled)
1/2 cup whole-wheat flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
12 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup low fat buttermilk
1/4 cup light olive oil or vegetable oil
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 400 degrees F. Line a standard 12 cup mufin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.

In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2 quart measuring cup or a medium bowl combine buttermilk, oil, egg, and vanilla; whisk to combine.

Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

Per serving: 152 calories.

Banana Bread cooling

This recipe is a definite keeper. I believe it came from a Splenda email. After all these years of eating too much sugar, we really are trying to cut back and Splenda is wonderful. Taste and texture of this banana bread was wonderful, too.

Nutty Banana Bread

Ingredients

2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1 1/4 cups mashed bananas
1 cup Splenda, Granulated
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F ( 165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.

In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.

Bake 1 hour, or until a cake tester inserted in the center comes out clean.

Serves 12
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes

Calories per serving 150

Enjoy!