Multigrain Prune Muffins

As I may have mentioned, we are gearing up for a kitchen face lift/remodel.  The great thing is I'll have a wonderful "new" kitchen.  The not so pleasant thing is that I need to go through every cupboard to either purge, donate, sell or keep.  The task has been daunting only because I choose to be organized about it.  Or I think I'm organized.  Organized chaos, maybe.

We built our home over 24 years ago.  My kitchen , to me, is extremely functional, so that's not the issue.  Mainly, I'll be getting new appliances, (except for my awesome double oven)  new flooring, and beautiful granite slab counter tops.  I can't wait for the transformation.  But, like the butterfly, it must go through a metamorphosis,  first.  So, back to removing every bit of 24 year's worth of accumulation, plus 5 "junk" drawers.  How did this happen?  Where did all this STUFF come from?   Will I ever use it again?  Have I even used it once at all?

I'm down to the bare necessities, pots, pans, glasses, cups, utensils, dishes,  etc.  Should I toss the rest?  Tempting, at this point!   No, I take a bake break!   I found some prunes in the pantry, well within the expiration date.  (I also have to remove the two bottom shelves of STUFF in my pantry!)  I found this recipe from an old Cooking Light magazine, (stuffed into one of those "junk" drawers!)   I subscribed to it over 17 years ago.  It worked beautifully with a few revisions.  Don't let the ingredients scare you, especially the prunes.  They add a fruity moistness to the muffins.

Multi Grain Prune Muffins

1 cup all-purpose flour

1/2 c whole wheat flour

1/2 c oats, uncooked

1/3 c sugar

1/4 c cornmeal

1/8 c flax seed meal

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 cup prunes, pitted and chopped

1 c low fat yogurt, honey or vanilla flavored

3 tbsp canola or vegetable oil

1 egg, lightly beaten

cooking spray

Combine the first 10 ingredients in a bowl.  Combine the prunes and next 3 ingredients in another bowl, stirring well.  Add to the dry ingredients.  The mixture will be very thick and sticky.

Coat a muffin tin (12 slots) with cooking spray.  Spoon mix into tin and bake at 400 degrees for about 20 minutes.  Enjoy as a snack or quick breakfast with fruit.  Lots of fiber in these!

I'll keep you posted on the remodel.  Phase I - Demolition starts Monday!

Mr Bourdain, I Want Your Job!

Last night as I laid in bed (I actually made it past 10:30pm), I had a sudden explainable urge to whip up a pot of Sunday Gravy!  The travel channel and its host Anthony Bourdain whisked me away to Napoli and the Amalfi coast.  I haven't been to either but after watching this segment, I wanted only to wander the crazy, loud streets of Napoli and "sponge" it all in for myself!

Truthfully, the sounds of the ocean, the screaming of seagulls and  church bells clanging in the city was enough to sell me. (Simple, strange pleasures, I know)    The sounds of Italy are music to my soul!  But, when he started to bring on the food, I started to salivate in bed!  Margarita pizza is the only way to eat it.  Don't put pepperoni or "meat lovers" stuff on my pizza!  The fish was pulled from the sea and served in pasta within hours.  Watching the fishing boats unload their catch made me a little "hometown sick".  And to think of the sea urchins we, as children, would carelessly pry from the tide pools and chuck!  How did I know they were a delicacy!

I was inspired by this travel piece about Napoli.  In the near future I will make the best Sunday Gravy (sauce) with meatballs, bracciole, sausage, etc. and simmer it ALL day.  Another recipe consisted of fried eggplant arranged with mozzarella and fish inside,  folded into a neatly wrapped package, sauced and baked!  I have to try that!

Mussel Bruschetta

Bracciole

Stuffed Shell Pasta

So, Mr. Bourdain, even though I want your job, I'm thankful that you were able to transport me back to Italy.  I can tell you enjoyed the lively people, incomparable lifestyle and unsurpassed  food and wine.  How can you not?   Bravo!

July Pasta of the Month - Garden Pesto

When you think of pesto, it's traditionally prepared using fresh basil and pine nuts.  For some reason, though, I have trouble growing basil in my garden.  This year I decided to grow radishes, mostly for the peppery crunch that it brings to salads.  What to do with all the leaves?  While I know beet tops (greens) are edible and quite good, I wasn't sure about radish tops.

Barely out of the ground!

After doing the research to make sure I wouldn't be poisoned, I stumbled upon a recipe to follow from "Chocolate and Zucchini" blog.  I changed some ingredients (to make it mine) and the results were great!   I added some shrimp and dinner was served!  Definitely worth a try and you can make different variations such as parsley or tomato pesto, too!

2 large handfuls of radish leaves, stems removed and cleaned

1 -2 oz grated cheese.  I used Parmesan.

1 oz of nuts.  I used pecans

2 cloves of garlic, roughly cut

1 Tbsp lemon zest

2 Tbsp olive oil

salt, pepper or red pepper flakes can be added to your taste

Place all the ingredients into a food processor and pulse a bit.  Scape down the sides, and pulse again.  It will be thick.  You may want to add more oil for your taste.  Add to pasta.  I sauteed a few shrimp in a butter/olive oil mix and added them before tossing the pasta.  This pesto works well with rotini because it coats every swirl.  So good!

I used 1/2 recipe for pasta.  I put the rest in the freezer for a later date.  Thaw and add a drizzle of oil when ready to use. 

Shakespeare on the Lake

The "jewel" of the Sierras has always been a special place for me.  With the first glimpse of it 37 years ago, I was hooked.  Every season passes with a host of beautiful scenery and plenty to do.  You can snow ski, water ski, hike, swim, gamble, etc.  But, there is always a "first" for everything. 

The other evening, we made the drive up over the mountain pass to pristine Sand Harbor for the Shakespeare festival!  It was a much appreciated gift from my son for our anniversary/birthday.  This was culture at its best!  Imagine sitting in an open air amphitheater overlooking beautiful Lake Tahoe.  If you've never been there I urge you to show up!  You may become hooked also.

Every July/August a series of Shakespeare plays are held.  Why is it that I've never been.  This is the 39th year of plays!  We've been to the same beach area only to watch the props being set up, but never attended a single event!  The drive is only 25 minutes or less depending on the traffic.  Whenever we do decide to travel up the road we always say, "We need to come here more often"! Duh!

Besides sitting in the most spectacular setting, you can either bring a picnic dinner, have a glass or bottle of wine, or purchase an assortment of entrees available.  Plus, a dose of culture, especially Shakespeare, is great for the soul.  I highly recommend it, even if some of the "thees" and thous" get in the way!



Part of the stage...very dramatic after the sun sets!



Blessed on My Birthday

I have to say that I'm surrounded by the most wonderful family and friends a girl could ask for.  I've celebrated many birthdays (too many - I think it's been 29 or so!)  Yesterday, with no expectations for the day, except to enjoy it and reflect on all those years, I was embraced by many well wishers.  Thank you all!  I was even told, via an email, to wander out to my mailbox where there was a surprise package from my girlfriend!  Thanks, Cathie...you're the best.  If you haven't checked out her blog, please do.  She is my "little voice" that inspires me to write!

After my walk and tending to the flowers, my parents came up bearing gifts and chocolate!  I happen to have the best, most caring parents!

Later in the day I made my birthday cupcakes.  I had been wanting to try a recipe of Giada's, her vanilla cupcakes with strawberry mascarpone filling!  I'll post that another day.  To compliment the cupcakes, my son and his beautiful girlfriend, brought up homemade strawberry lemon sorbet! 

 They also prepared a wonderful meal of scallops, shrimp and cod on a bed of assorted veggies and saffron laced rice.  I was really made to feel special (and humble) when Leilani brought up her traditional "You are special today" red plate to eat from!    The food was amazing, but being able to have family and friends around is "priceless".

Of course, my favorite guy, Ralph, made my day complete, as he makes every day special.  So, yes, I am very blessed and spoiled! 



http://supernovel.com/blog

Blond Memories

No, this has nothing to do with hair!  Somehow, food and hair don't mix!  It's a dedication of sorts to  a dear friend, whom I found in the blogging world.  We "clicked" because we have so much in common including the same hometown and our birthday's are one day apart!   Happy Birthday, Sue!  And, of course, we are both blonds!

Today's recipe comes from our memories of the Helms Bakery truck that  cruised through neighborhoods selling bread and amazing pastries.  We also had the Good Humor man and a local fisherman perusing the town in his fresh fish truck.  Imagine that!  This was all before the "big box" grocery stores and fast food took over. 

These bakery blondies, I have to admit, were not my favorites.  Not because they weren't good; I never tried them!  I was too busy wanting brownies, creme puffs and the like.  When the Helms bakery truck opened the drawers in the back end of the truck the decision making was difficult.  Too much beauty and goodness!  But, now, these blondies rate pretty far up on the sweet scale.  They are soft, chewy, nutty and crunchy all rolled up into one little square.  Make them, but they will not last long!

So, happy birthday, Sue.  You need these to keep your life in balance!

Makes 16 squares

1 cup flour

1/4 tsp baking powder

1/4 baking soda

1/8 tsp salt

1/2 cup (1 stick) butter

2/3 cup (packed) light brown sugar

1/4 cup sugar

1 egg, plus 1 egg yolk

1 Tbsp light corn syrup

2 tsp vanilla

1 cup chopped nuts (I used a mix of pecans and roasted almonds)

Mix together the flour, baking powder, baking soda and salt.

Melt butter in a saucepan over medium high heat.  Cook, stirring constantly, until the butter has turned a light golden brown.  Remove from the heat and beat in the sugars.  Let cool to room temperature.

Stir in the egg and yolk, then the corn syrup and vanilla.  Stir in the nuts, then fold in the flour mixture.  Pour the batter into a generously greased 8 x 8 pan.

Bake about 30 minutes at 350 degrees until a toothpick inserted into the center comes out clean.  Cool and cut into bars.  Enjoy!

http://www.helmsbakerydistrict.com/

http://sueslifeinbalance.com/

Lavender Lemon Drop Cookies

Over the past few years. I've been dabbling in culinary lavender recipes.  It's great in sweet and savory dishes and smells heavenly!  I now have a couple of bushes in my backyard and some have decided to spread amongst the rocks.  The plan is to let them be and to strategically add to them every year until my yard is filled with their beauty and relaxing scent!

Future backyard

I've tried making lavender pancakes, cookies and cakes and look forward to finding other ways to use this intoxicating herb.  Maybe a vanilla lavender ice cream! 

I found this recipe online from the Avonlea West Island Retreat in British Columbia.  The name suggests a serene and scenic place!  I followed it very closely because sometimes baking and me don't see eye to eye.  This time the result was good and I'll certainly make these again.

Makes about 3 dozen

10-12 sprigs of fresh lavender

1/2 cup butter

1/2 cup granulated sugar

1 tsp vanilla

pinch of salt

zest from 1 lemon

2 tbsp lemon juice

2 eggs, slightly beaten

2 cups flour

2 1/2 tsp baking powder

Preheat oven to 350 degrees (375 for high altitude)  Lightly grease cookie sheet.  Peel off the lavender florets.  Cream butter and sugar in a mixer.  Add the lemon zest, juice and vanilla.  Then beat in the egg.  Blend in the dry ingredients.

The dough will be slightly sticky.  Drop by teaspoon onto the cookie sheet and bake for approximately 15 minutes until a  light golden color.  Pop them in your mouth and relax!

Easy Grilled Eggplant

I think eggplant has been given a bad rap for being the most underused vegetable.  Maybe it's because most people don't know what to do with the bulbous purple veggie.  But, surprisingly enough, it's one of my favorites.  It's best known for its use in French ratatouille and Italian eggplant parmigiana.  I had my first encounter at my Aunt's home.  She married into an Italian family and one of the relatives had brought over a huge casserole of eggplant parmigiana.  I was probably around 7 or 8, but, I swear, I could have devoured the whole thing!

I continued my love affair with eggplant and married into my own large Italian family.  My mother-in-law would fry slices in egg and flour, dip in sauce, and attempt to save it for dinner.  Alot would get eaten before anyone sat down for the meal.  If there was ever any leftover, you'd find it between bread, eaten as a sandwich.  Yum!

After years of cooking it that way, I've also experimented by roasting, cubing for pasta and soups, baking, frying and now grilling.  To salt or not to salt.  To soak or not to soak, first.  Eggplants can be slightly bitter, so I salted the slices first, let them sit for an hour, rinsed well and marinated before grilling.  So good!  This process not only helps with bitterness, but it will absorb less oil, which is a more healthful thing!

Marinade in a large container.  Lay the slices out (used one large eggplant) and in a 2 cup measuring cup add about 1 cup of olive oil, a handful of chopped basil, 1 Tbsp of minced garlic, a squeeze of fresh lemon or a Tbsp of vinegar, and a dash of red pepper flakes.  Pour over the eggplant and let sit in refrigerator for at least an hour or two.  During that time arrange the slices (move around so that marinade is distributed evenly).  I drained the liquid out and re -poured it a few times, too.

On a medium heat grill, lay out the eggplant turning once after a few minutes.  I then placed a large piece of foil down onto the grill, arranged the eggplant on top, folded up the edges and used the rest of the marinade on top.  Close the grill and continue to cook until done.  I added fresh buffalo mozzarella at the last minute, but this is optional.  Great as a meal or with a meal and excellent as a sandwich!

Happy Anniversary, Baby!

It hardly seems possible that 37 years ago, today, I married the love of my life.  Of course, we did things backwards, moved over 500 miles away from family, (my family followed me) then got married 2 months later.  It was not much of a wedding or celebration.  It was very short notice on our part and we got married on a rainy Monday. (My job said they would fire me if I took the 4th of July weekend off to get married.)  Being the guilty Catholic school girl, I obliged.  So wrong!  It goes to show you that even back in those days, in some circles, marriage was not valued as a big deal.  I guess my bosses though we would be like all the rest, divorced in no time.   Now, it's legal for cats and dogs to get married, practically.  Don't get me started on this....

Flash forward to today, if I had it to do over, I would have told my job where to go.  But, that's in the past and I have moved on.  Today, I still love the man I married, probably even more now because of the wonderful person and father he has become.  I am proud to be your wife, your friend, your personal chef, your travel companion and anything else you need me to be.  Love you...looking forward to the next 37 years!

No cooking today....

Mojitos in the Flowered Mist

In my book, you should always take the time to smell the flowers and relax with a mojito!  First you have to have flowers to smell.  Our backyard has not always been a colorful or a  welcome sanctuary for birds, rabbits, butterflies, hummingbirds. (It's declared a no squirrel zone!)  When we built our house we were more focused on furnishings for the inside and  landscaping the massive front yard.  The backyard consisted of a wooden deck, a strip of grass, an atrocious looking propane tank,  alot of mud, dirt and a scattering of daffodils, tulips and iris.  And two very large dogs, at the time! 

The dogs dug holes in the dirt and grass, did their "deed" on the irises.  When the dogs were napping, the resident squirrel family would dig up all the tulips and have a hearty feast.  Shame on me for even buying the tulips in the first place.

Through trial and error and some luck along the way I can finally meander around my backyard and love what I see.  From the first sign of life, crocus in late March to now, the parade of perennials,  I've planted over the years, show me they have grown and know exactly what to do and when. They are extremely loyal in showing up year after year.  Some, like my purple salvia and poppies are very rebellious in nature....my teenagers, if you will.  They scatter themselves where ever they feel fit.  My shy demure roses always need a little prodding and nurturing.  The irises just need cooperation from the fickle May/June snow and the mint shows up and flourishes from "sticks in the ground". 

Cool green mint from sticks in the ground.

I was warned that if you don't contain the mint, it will spread and you'll have it everywhere. I don't think I'll need a machete to work in my garden, in my lifetime.  After all, this is the high desert and growing is not easy!  I welcome that mint problem!  Some day when I'm older and grayer,  I'd like to walk my yard and step on mint beneath my feet and brush up against the lavender bushes that are beginning to spread, also.  I'll be careful not to crush too much of the mint because I'll need a few sprigs now and then for mint juleps and mojitos!

Mojitos for 2

2 - 3 oz dark rum

2 limes, cut into small wedges

24 mint leaves

6 Tbsp sugar

crushed ice

1 can ginger ale or club soda

Take 2 tall glasses and add the cut up lime and mint leaves.  Muddle (or crush alot).  Add the sugar and continue to muddle, then add the rum, ice and ginger ale to the brim.  Garnish with mint.  Super refreshing, but you'll want more than one!  Enjoy and don't forget to smell the flowers!

Chili Lime Marinated Shrimp Kabobs

For a change from traditional barbecue, try these slightly spicy, yet tangy shrimp kabobs.  They're fun to make, beautiful to look at and even better in your mouth.  Plus, they won't break the bank.  For around $10.00, you can have this complete meal.

Although there are 100's of different bottled or packaged marinades on the market, I've been creating my own.  If you start to read the labels, you'll see why.  Too much sodium or sugar and ingredients with words you can't pronounce!  Make your own dressings and marinades, it's simple!

Chili Lime Marinade

2 Tbsp roasted garlic seasoned rice vinegar

2 1/2 Tbsp olive oil

1 clove garlic, minced

1/2 tsp minced fresh ginger

1 large lime or 2 small, juiced

1/4 tsp red pepper flakes

1 1/2 Tbsp honey

1 Tbsp parsley, chopped

Mix the above in a small saucepan and cook on medium for a few minutes.  Remove from heat.

Thread the following onto skewers.

1/2 lb. + large (not jumbo) shrimp, cleaned, shelled and deveined

rounds of 1/4 inch zucchini slices

chunks of red bell pepper

chunks of red onion

chunks of pineapple

Throw onto your grill and before it's done, start to baste with the marinade for the last 10 minutes, or so.  Serve with rice or by itself.  Serves 2-3 people.

This is a great one for your Summer barbecues!  Happy 4th of July!!!

Sooth a Sore Throat Smoothie

Okay, so this came rushing at me like a freight train and settled in with an elephant sitting on my chest.  Not to mention the scorching sore throat and an endless need for tissue.  You get the picture.  I don't get ill very often, but when I do....I'm no good to the world or myself!

After lying around yesterday (On my 4th nap...my cat is loving me for all the nap time.), I wondered what I could make that would sooth my throat.  Ice cream is always on the top of my list, for any reason or non-occasion.  I don't keep ice cream in my home.  It calls loudly to me from the freezer and I can't resist.  No willpower.   I can do "the mind over matter" stuff to ward off the cravings, but it doesn't work for ice cream!  It's easier just not to buy it.

So, I wandered out of the bedroom, down the hallway and into the kitchen to see what I could find.  I actually had some key ingredients, added lots of ice, no cream, and came up with this sore throat smoothie....

In a blender add the following:

1 cup honey vanilla Greek yogurt

2 cups cleaned and stemmed strawberries

1 cup chunk pineapple

a drizzle of honey

1 cup rice milk (you can use regular or soy)

1 cup ice

Pulse on the ice crushing mode and blend until mixed.  Pour into 2 tall glasses.  Serves 2.  Give one to your hubby.  He will appreciate the fact that you are showing signs of life again and he won't have to eat tuna fish sandwiches for dinner.  (I don't think that's so bad.)