February 2, 2010 § Leave a comment
I’m always finding new blogs and websites, and this one has really caught my eye. It’s TriniGourmet run by Sarina Nicole. She’s Trinidadian Jamaican and “of the Jewish persuasion,” in her words. Love it! In the past week she has written about Trini Corn Soup, a Roti Shop in Miami, and Tu B’shevat.
June 15, 2009 § 2 Comments
These pumpkin power muffins from Coconut & Lime‘s recipe came out great! I love the combination of whole wheat, flax, oats, seeds, and pumpkin. The muffins are moist and flavorful- though more reminiscent of fall than our current spring season. I made this batch of muffins to freeze and reheat for breakfast during the next couple of weeks.
I made a couple of changes to the original recipe- since I only had about 3/4 c pumpkin, I rounded out the cup with unsweetened applesauce; I used a combination of white whole wheat and traditional whole wheat; I added 1/2 t cinnamon; and I used 1/2 c brown sugar instead of 3/4 c brown sugar. I almost had to sub walnuts for the pepitas since I couldn’t find any, but then I found them in the bulk section of Whole Foods where I could buy just enough for the recipe. They add a great bite to the muffin and I don’t think I would like it with the walnuts as much as with the pepitas.
I’ll be entering this recipe and post into the contest for a Vita-Mix so wish me luck!
Estimated nutrition info:
1 1/2 starch, 1 fat serving
175 calories, 6 grams fat, 25 grams carb, 4 grams protein
June 13, 2009 § 1 Comment
I know it’s not really the season for pumpkin, but these are just such great waffles (sorry, no pictures- surprising since I make them so often). These waffles freeze and reheat well in the toaster. They taste great with agave and strawberries!
Coincidentally I am planning to make Pumpkin Power Muffins from Coconut and Lime this weekend in the hopes of winning a Vitamix- oh, how I long for a Vitamix…
Pumpkin Waffles (slightly modified from this great recipe at everybody likes sandwiches)
1 3/4c milk (i use skim, but you could use any kind, even a milk sub like rice milk or soy)
3/4c canned pumpkin
3T oil (like canola or veg oil)
2 large eggs, beaten
2 1/4c flour (i usually do a mix of all purpose and whole wheat or all whole wheat)
1/4c brown sugar
4t baking powder
1t cinnamon (or more to taste)
1t other spices such as ginger and nutmeg (to taste- aka a few dashes)
1/2t baking soda
Mix up the milk, pumpkin, oil, and eggs in a bowl. In another bowl combine the dry ingredients. Add the dry ingredients to the wet and mix until smooth. Let the batter rest while the waffle iron heats up (about 5 minutes). Cook waffles in the waffle iron. I usually use a 1/3 – 1/2 c measuring cup to pour the batter onto the iron.
May 30, 2009 § 4 Comments
A perfect spring/summer treat!
The cupcakes have a spice-cake-like taste to them, and they are made lower fat by replacing half of the oil with applesauce and using yogurt instead of eggs. All of the parts – the cupcakes and toppings – can be put together in many different ways, creating yummy s’mores cupcakes that combine all of the familiar flavors of graham, chocolate, and marshmallow.
For the cupcakes . . .
makes 12 cupcakes (easy to double)
3⁄4 C. Brown Sugar
1⁄4 C. Canola Oil
1/4 C. unsweetened applesauce
2 T. Molasses
1⁄4 C. Plain Yogurt (could also use soy yogurt)
1 1⁄4 C. Skim Milk (could use soymilk)
1 t. Vanilla Extract
1 C. All-Purpose Flour
1 t. Baking Powder
1⁄2 t. Baking Soda
1⁄2 t. Ground Cinnamon
1⁄4 t. Salt
1⁄2 C. Graham Cracker Crumbs (smash up some graham crackers in a zipper top bag.)
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February 23, 2009 § 1 Comment
2 Tbsp unsalted butter
2 oz almond meal (blend up raw almonds using blender or food processor)
1/2 cup milk (i used skim)
11 oz sugar (about 1 1/3 c, but weigh it for accuracy)
1 Tbsp grated fresh ginger
9 oz plain flour (about 1 1/4 c, but weigh it for accuracy)
2 tsp baking powder
3-4 (depending on size) Bosc pears, peeled and diced
Confectioner’s sugar (for topping)
1. Preheat the oven to 350 F.
2. Butter baking dish. A springform pan was suggested, but I didn’t have one, so I just used the dish you see above. Sprinkle with half of the almond meal until bottom is coating. Shake away excess.
3. Blend together ggs, milk, sugar, ginger, flour and baking powder with a mixer until it is a thick batter.
4. Fold the pears in the batter and pour into pan. I can also imagine adding chocolate chips or substituting the pears for apples or blueberries.
5. Sprinkle with the rest of almond meal and add a few pieces of butter on top.
6. Bake for 1 1/2 hours but check it while it’s baking (use a knife and insert in the cake, if dry, the cake is cooked). After about 1/2 an hour my cake was getting very brown, so I covered it with a piece of foil to prevent it from burning.
7. Take out and let cool. Then, dust with confectioner’s sugar.
December 5, 2008 § Leave a comment
(microwave pistachio brittle, from the Miami Herald)
Well, it certainly has been a long time since I posted. Grad school and grant writing has been keeping me occupied. But, with the semester winding down I have been thinking about holiday gifts. I will be making something, probably food, for my gifts this year.
If you’ve been looking for some ideas, Ariela at Baking and Books has posted a guide. So has the Miami Herald, including the pistachio brittle pictured above. And, the Joy of Baking has a great collection of cookies and bars. This should at least give you and me a good start with some ideas.
August 29, 2008 § Leave a comment
I’m going to an “Iron Chef”-type party this weekend, and the secret ingredient is peaches. I’ve been scouring the internet and my cookbooks looking for something budget-friendly and unique. I’ll let you know what I come up with.
Here are a few I’ve found so far:
UPDATE: I ending up making the Chipotle Peach Salsa. I served it with baked plantain chips. Very yummy!