Espresso Banana Muffins

• 2 cups whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1 1/4 cups chopped toasted walnuts
• 1 tablespoon fine espresso powder
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup natural cane sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed overripe bananas (about 3 large bananas)

Heat the oven to 375F, position the racks low in the over, and line 12 muffin cups with paper liners.

Combine the flour, baking powder, salt 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.

In a separate large powder or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then gently mix in the dry ingredients. Don't over mix!

Spoon into the prepared muffin tin, top with the remaining 1/2 cup walnuts, and bake until golden, about 25 minutes. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Source: http://www.101cookbooks.com/supernatural/

Oatcakes

• 3 cups rolled oats
• 2 cups whole wheat pastry flour
• 1/2 tsp baking powder
• 2 tsp fine-grain sea salt
• 1/4 flax seeds
• 3/4 cup chopped walnuts - lightly toasted
• 1/3 cup extra-virgin coconut oil
• 1/3 cup unsalted butter
• 3/4 cup maple syrup
• 1/2 cup natural cane sugar
• 2 large eggs, lightly beaten

Preheat oven to 325F with a rack in the top third of the oven.  Butter standard 12 cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together.  Stir just until the butter melts and sugar has dissolved, but don't let the mixture get too hot.  You don't want to cook the eggs on contact in the next step.

Pour coconut oil mixture over the oat mixture.  Stir witha  fork, add the eggs, and stir again until everything comes together into a wet dough.  Spoon the dough into muffin cups, nearly filling them.

Bake for 25 to 30 min, until the edges of each oatcake are deeply golden.  Remove pan from oven and let cool for a couple of minutes.  Then, run a knife around the edges of the cakes and tip them out onto a cooling rack.  Serve warm or at room temperature.

Source: Super Natural Every Day, Heidi Swanson (http://www.101cookbooks.com/)

Millet Muffins

• 2 1/4 cups whole wheat pastry flour
• 1/3 cup raw millet
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 1 cup plain yogurt
• 2 large eggs, lightly beaten
• 1/2 cup barely melted unsalted butter
• 1/2 cup honey
• Grated zest and 2 tablespoons juice from 1 lemon

Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.

Whisk together the flour, millet, baking powder, baking soda and salt in a large bowl. 

In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. 

Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it to a bit below the rim.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

Source: Heidi Swanson,  Super Natural Every Day (http://www.101cookbooks.com/supernatural/)

Frozen Yogurt

http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

It was lovely!  Used Keifer (Greek yogurt) and cane sugar (2/3 cup)

Ruth's Buns

• 2 tsp of sugar
• 2 cups of warm water
• 2 envelopes of yeast

Disolve sugar in water - Sprinkle yeast over and let stand 10 mins (should have created foam).

Add to water mixture:

• 1/2 cup of sugar
• 2 tsp of salt
• 1/2 cup of margarine
• 1 egg

Add 6 cups of flour gradually.  Turn dough out onto floured board and knead 10 minutes.   Place in large greased bowl and cover.  Let rise 1.5 hours.  Punch down and divide into buns.  Put buns on greased pan and cover, let rise 1 hr.

Bake at 350 for 15 minutes.

To make wholewheat: use 3 cups of wholewheat flour in replace of three cups of white flour.

Chunky Apple Muffins

Hey all. I made these muffins the other day and was really happy with them. The original recipe is a Martha one (obv), but I modified it to make it better.

·      Vegetable cooking spray

·      2 medium Granny Smith apple, peeled, cored, and grated

·      1 medium Granny Smith apple, peeled, cored, and roughly chopped

·      3/4 cup sugar (brown, if you like)

·      1 cup all-purpose flour

·      1 cup whole-wheat flour

·      1/2 cup rolled oats

·      2 teaspoons baking soda

·      1/2 teaspoon plus 2 pinches salt

·      2 teaspoon ground cinnamon

·      1/4 cup chopped walnuts, toasted (omit if serving to children under 3)

·      2 large eggs

·      1 cup buttermilk, room temperature

·      1/2 cup (1 stick) unsalted butter, melted (I browned mine)

·      1 tsp vanilla extract

 Directions

1. Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside.
2. Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full. Bake until muffins are brown around edges and spring back when touched, 15 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature up to 2 days.

Read more at Marthastewart.com: Chunky Apple Muffins - Martha Stewart Recipes

Curried Potato Salad

Serves 10 to 12

• 3 pounds baby white potatoes, scrubbed
• 1 tablespoon plus 1 teaspoon salt
• 2 tablespoons white-wine vinegar
• 5 large eggs
• 1/2 cup plus 2 tablespoons Homemade Mayonnaise, or prepared
• 3 tablespoons curry powder
• 1 medium onion, thinly sliced into slivers
• 1/4 cup fresh cilantro, finely chopped

Directions

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
3. Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.

Read more at Marthastewart.com: Curried Potato Salad - Martha Stewart Recipes

Smoked Salmon Dip

Makes 1 1/3 cups

• 1/4 cup mayonnaise
• 4 ounces cream cheese
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon red onion, diced small
• 1 to 2 teaspoons fresh lemon juice
• 1/2 teaspoon prepared horseradish
• 2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
• 1 tablespoon chopped fresh parsley
• Bagel chips, for serving

Directions

1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Rachel's Thoughts: Mom loved it!  (so did I)

Read more at Marthastewart.com: Smoked Salmon Dip with Bagel Chips - Martha Stewart Recipes

Light Beef and Eggplant Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 1 pound ground beef or lamb
• 1/4 teaspoon ground allspice
• 1/3 cup chopped fresh mint leaves
• 1 1/2 teaspoons dried oregano
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 1/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the egplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Read more at Marthastewart.com: Light Beef and Eggplant Lasagna - Martha Stewart Recipes

Spinach and Leek Lasagna

Serves 4 to 6

Prep: 25 minutes
Total: 1 1/4 hours, plus cooling

• 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
• 3 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
• 1/4 teaspoon red-pepper flakes
• 1/3 cup chopped fresh parsley
• 1 1/2 teaspoons fresh lemon juice
• 5 cups prepared pasta sauce
• 8 no-boil lasagna noodles
• 1 3/4 cups grated Parmesan (3 1/4 ounces)

Directions

1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Source: Marthastewart.com: Light Spinach and Leek Lasagna - Martha Stewart Recipes