Healthy Mediterranean Cooking at Home

Big Batch Baking

Make this big batch of Jumbo Apple Muffins if you have a large family or to store in the freezer for a quick breakfast.

Jumbo Apple Muffins With Crumb Topping

Makes 20 Jumbo muffins

Muffin Ingredients

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil oil
2 tablespoons lemon juice
2 lbs (4 cups ) Granny Smith apples, peeled, cored, and finely diced
2 tablespoons lemon juice

Topping Ingredients

1/2 cup unsalted butter, room temperature
1½ cups all-purpose flour
1 cup granola
1 cup packed brown sugar
1 cup finely chopped pecans
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Glaze

1 cup powdered sugar
¼ teaspoon vanilla extract
3-4 tablespoons heavy cream

Directions

Mix the diced apples with the lemon juice and set aside.

Preheat oven to 425F degrees. Spray 20 jumbo muffin cups with non-stick spray and line the muffin cups with paper liners. Set aside.

In a large bowl, gently toss together the dry ingredients. In a medium bowl, whisk together eggs, oil, and buttermilk. Fold wet ingredients into dry ingredients. Avoid overmixing. Fold in the apples.

Use a ⅓ cup measure and fill each muffin cup with the apple mixture.

Combine the topping ingredients with your hands to form little clumps in a micing bowl.

Spoon about 2 tablespoons of the crumb topping on each muffin. Evenly distribute any remaining topping.

Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375F degrees and continue to bake for 25 minutes until tops are lightly golden and the centers appear set. Allow cooling for 10 minutes in the pan before moving to wire racks to cool.

Combine the glaze ingredients and then drizzle a little over each muffin.

Store muffins at room temperature in an airtight container or freeze well for up to 3 months.

 

 

Asian Scallops With Stir-Fry Noodles

2 servings

Ingredients

12 sea scallops (10 oz)washed, dried and side muscle removed
½ teaspoon dried chili flakes
2 teaspoons sesame oil
5 oz curly soba noodles
2 carrot sliced thinly on the diagonal
1 celery stalk sliced thinly on the diagonal
Half a medium onion finely diced
6 dried shiitake mushrooms
1 tablespoon peanut oil

Sauce
1 clove garlic, grated
½ cup chicken broth
1 Tablespoon soy sauce
1 tablespoon Shaoxing wine
1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon cornstarch

Directions

Cover the noodles with cold water and let sit until hydrated-30 to 45 minutes. Drain in a colander and set aside.
Cover mushrooms in hot wat and let sit for 30 minutes. Drain and slice thinly, discarding the stem.
Combine the sauce ingredients in a measuring cup and set aside.
Heat peanut oil in a medium deep skillet or wok. Add the carrot, celery, and onion. Stir-fry about 5 minutes until the vegetables are tender. Add the mushroom and sauce. Stir-fry until thickened. Add the drained noodles and mix until the noodles are completely coated in sauce. Keep warm.
Heat the sesame oil in a small skillet and add the chili flakes. Heat for a minute and add the scallops. Cook the scallops for about two minutes on each side,
Divide the noodles between two serving bowls, top each with half the scallops, and serve immediately.

Easy Pumpkin Pie For Thanksgiving

Pat-in-the-Pan Pie Crust

Ingredients

1 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon baking powder

1/3 cup vegetable oil

3 tablespoons water

Crust Directions

Whisk together the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of the pie pan and up the sides.

A flat-bottomed measuring cup can help make the bottom even. Press the dough up the sides of the pan with your fingers, and flute the top.

Chill in the refrigerator while you make the filling.

Pumpkin Pie Filling

Ingredients

2 1/2 cups pumpkin puree

1/4 cup maple syrup

1/3 cup brown sugar

1/2 cup whole milk

1 tablespoon vegetable oil

2 1/2 tablespoons cornstarch

1 1/2 teaspoons pumpkin pie spice (or a mix of ginger, cinnamon, nutmeg & cloves)

1/4 teaspoon sea salt

Filling Directions

Preheat the oven to 350 degrees F.

Add all the pie filling ingredients to a blender and blend until smooth, scraping down the sides as needed. Taste and adjust seasonings, if needed.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust should be light golden brown and the filling should be set.

Remove the pie from the oven and let cool completely before loosely covering and transferring to the refrigerator to fully set overnight.

Jumbo Ginger Spice Cookies

Add these fall-flavored treats to your Thanksgiving table.

Makes 9 Jumbo Cookies – the recipe is easily doubled for larger families.

Ingredients

2 cups (212g) medium rye flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
½ teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4 cup (149g) granulated sugar
1/2 cup (99g) vegetable oil
1 large egg
1/4 cup (85g) molasses

Topping
granulated sugar

Directions

Preheat the oven to 325°F. Line two baking sheets with parchment paper.

Measure the rye flour by spooning it into a cup, then sweeping off any excess.

In a large mixing bowl of an electric mixer combine the flour, sugar, baking soda, salt, and spices. Blend on low until the ingredients are well mixed together.

Combine the egg, oil, and molasses in a measuring cup. While the mixer is running on low speed, pour the egg mixture into the flour mixture until completely combined.

Use a ¼ cup scoop to form the cookies and drop them onto the parchment paper at least two inches apart.

Bake the cookies for 20 minutes, switching the pans after 10 minutes.

Remove the cookies from the oven, and sprinkle the tops with about 2 tablespoons of granulated sugar while very hot. Let cool at room temperature for several hours.

Store cookies, well wrapped, at room temperature for several days or freeze for longer storage.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Salmon

Roasted Pecan Salmon Fillets

Ingredients

12-14 oz salmon filet
Salt and pepper to taste
2 tablespoons Dijon coarse mustard
1 tablespoon honey
½ cup finely chopped pecans
1 teaspoon chopped parsley
Wedges of fresh lemon

Directions

Sprinkle salmon with salt and pepper. Place the fillet skin-side down in a greased baking dish.

Combine the mustard and honey in a small dish and spread on top of the salmon.

Press the nuts on top of the mustard coating and sprinkle with parsley.

Bake at 400°F 15 minutes or until cooked through. Cut the fillet in half and serve with wedges of fresh lemon.

Italian Green Beans and Potatoes

Ingredients

10 oz Yukon Gold potatoes, peeled and sliced thin
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into one-inch lengths
Salt and pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon red pepper chili flakes

Directions

Parboil the green beans in boiling salted water until almost tender, 3-4 minutes, Drain.

Heat oil in a medium skillet over low heat. Add the potatoes and garlic and cook covered until tender and the potatoes are turning golden brown around the edges about 5-6 minutes. Add seasonings, salt, and pepper to taste. Stir in drained beans and saute gently for about 5 minutes over low heat. Serve with the salmon.

Italian Pot Roast

Serves 8

For the beef
3-4 pound chuck beef roast
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper
Flour for coating meat
2 tablespoons olive oil

For the sauce
1 large carrot, diced (about 1 cup)
1 large celery stalk, diced (about 1 cup)
1 bell pepper, diced (1 cup)
1 onion, diced (1 cup)
1 tablespoon dried Italian seasoning
3 tablespoons tomato paste
1 cup medium-bodied Italian red wine
2 cups low sodium beef broth
Two 28-ounce containers of chopped Italian tomatoes
1 bay leaf
1 lb. pasta

Directions

Trim most of the outside fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper and lightly rub with all-purpose flour.

Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil is hot, but not smoking, add the roast and brown on all sides, 10-12 minutes. Transfer the meat to a platter.

Reduce the heat to medium and heat 1 tablespoon olive oil. Add the vegetables and cook, stirring occasionally, for 10-12 minutes. Add the tomato paste and seasoning and stir for about 1 minute.

Add the wine and stir to incorporate the vegetables. Add the beef stock, the tomatoes, the bay leaf, and the roast with any juices accumulated on the plate. Bring to a boil.

Cover the pot, reduce the heat, and simmer on very low, turning and basting the meat every half hour or so, until the meat is very tender about 4 hours. (You can also put the pot into a 300°F oven and turn the roast every hour.)

Boil the water for the pasta.

Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil to rest for 10 minutes. Taste and adjust sauce seasoning, remove bay leaf, and keep the sauce hot.

Cook the pasta.

Cut the meat into thick slices and place them in a deep serving dish. Spoon some of the sauce over the meat and reserve the rest to add to the cooked pasta.

Toss the pasta with the remaining sauce and serve with the roast.

Fall Baking


Apple-Pie Cake

Ingredients

2 cups all-purpose flour
1 cup packed light-brown sugar, divided
1 teaspoon baking powder
2 teaspoons cinnamon, divided
1/2 pound (2 sticks) unsalted butter, at room temperature
3 large eggs
1 cup milk
2 pounds tart apples, such as Granny Smith
2 tablespoons fresh lemon juice
Sweetened Whipped Cream for serving

Directions

Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Cut a circle of parchment paper to fit on the bottom of the pan. Spray again.

Peel apples, cut into thin slices and place in a bowl. Toss apple slices with 1 teaspoon cinnamon, ½ cup brown sugar, and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in the pan.

In the large bowl of an electric mixer, mix flour, baking powder, butter, ½ cup brown sugar, eggs, milk, and 1 teaspoon cinnamon just until the batter is smooth. Pour the mixture over the apples in the prepared pan.

Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour, or until golden brown on top and a cake tester inserted in the center of the cake comes out clean. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Remove the pan rim and turn the cake over on a serving plate (apples will be on top).

Serve with sweetened whipped cream.

 

Fall Dinner

Hoisin & Cranberry Roasted Chicken

Ingredients

4 small chicken breasts
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 large shallot, minced
2 tablespoons Shaoxing wine
½ cup coarsely chopped cranberries, fresh or frozen (thawed)
1 ¼ cups reduced-sodium chicken broth, divided
1 tablespoon cornstarch
3 tablespoons hoisin sauce
1 teaspoon brown sugar
1 medium acorn squash
Salt and black pepper

Directions

Preheat the oven to 450 degrees F.
Line two baking dishes with a layer of foil. Oil the foil.

Cut the squash in half and remove the seeds. Lay the squash halves on their flat sides, and cut into 1-inch thick slices. Place the slices in one baking dish and sprinkle with salt and pepper. Place the dish in the oven and bake for 15 minutes before you add the dish with the chicken,

Place 3 tablespoons flour in a shallow dish and add the salt. Dredge both sides of the chicken in the flour.

Heat oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to the second baking dish.

Place the dish in the prepared oven. Bake until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 minutes. Continue to bake the squash for 15 minutes more.

Return the skillet to medium heat, add the shallot, and cook, stirring, until fragrant, about 1 minute. Add wine and cranberries; cook until reduced by about half and the cranberries are beginning to soften about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.

Combine the cornstarch and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.

Place the chicken and squash on a serving plate and pour the cranberry sauce over both and serve.

Pan-Fried Potatoes

You can also layer the ingredients in a small baking dish and bake at 400 degrees F in the oven for one hour.

Ingredients

4 large Yukon gold potatoes, sliced 1/4 inch thick
4 tablespoons butter
salt
pepper

Directions

Put the butter in a medium skillet and heat until melted.
Add sliced potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
Add salt and pepper during frying time, to taste.

Greek Style Flounder For Dinner

Make a batch of Greek Lemon Rice. Serve some with your dinner and set aside 1-2 cups for the recipe below.

Lemon Rice

Ingredients

1 tablespoon extra virgin oil
1 garlic clove, minced
1/2 large onion, finely chopped
1 1/2 cups long-grain white rice, uncooked
1 1/4 cups chicken broth
1 cup of water
1 large lemon (1 teaspoon zest + 3 – 4 tablespoons lemon juice)
3 tablespoons finely chopped parsley
3 tablespoons finely chopped herb (dill or parsley, oregano, basil chives, mint)
Salt and pepper

Directions

Heat oil over medium heat in a large saucepan.
Add garlic and onion. Cook for 5 minutes or until tender.
Add rice and stir until rice is coated.
Add broth and water. Place lid on, bring to simmer then turn the heat down to low.
Cook for 12 minutes or until water is evaporated.
Remove from the stove and rest for 10 minutes (keep the lid on).
Remove lid. stir in the lemon zest, lemon juice, herbs, and salt and pepper to taste.

Greek Style Flounder WIithLemon Rice Stuffing

Serves 2. Double the ingredients for 4 servings

You might want to serve some crusty bread with this dish to soak up some of the tasty sauce.

Ingredients

1 lb. flounder fillets
1 cup Lemon Rice, recipe above
½ teaspoon Greek seasoning
2 plum tomatoes
Grated Pecorina Romana cheese
Sauce
1/4 extra virgin olive oil oil
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
1 small clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh oregano

Directions

Combine the sauce ingredients in a small mixing bowl.
Sprinkle the fish fillets lightly with Greek seasoning. Spread the rice evenly over the fish fillets. Roll the fillets up and secure with a toothpick, Place the fish rolls in individual baking dishes.
Cut the tomatoes in half. Place two in each baking dish and top with a sprinkle of cheese. Pour the sauce evenly over both fish rolls and tomatoes.

Bake uncovered at 350 degrees for 30 minutes. Serve in the individual baking dishes.

Tzatziki Cucumber Salad

Ingredients

2 medium cucumbers, peeled
½ teaspoon of sea salt
`/4 cup Feta Cheese
Dressing
1 cup plain Greek yogurt
¼ cup sour cream
¼ of a sweet onion, finely chopped
½ tablespoon white wine vinegar
½ tablespoon olive oil
½ tablespoon fresh lemon juice
1 garlic clove, grated
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper

Directions

Cut the peeled cucumber in half lengthwise and remove the seeds.
Cut each half into ½ inch thick slices (half moons). Place in a colander and sprinkle with the salt. Toss gently to evenly distribute the salt.
Let the cucumbers drain while you make the dressing.
Make the dressing by combining all the ingredients in a storage bowl with a cover.
Place the salted cucumbers on several thicknesses of paper towels and squeeze gently to rid them of extra moisture.
Add them to the dressing and mix well. Cover the bowl and chill several hours before serving.

Leftover Sunday Dinner

I had at least half of the ingredients in my Sunday Dinner post leftover. That means I was able to make a meat pie with mashed potato topping that my family loves.

Cottage Pie

Serves 4

Ingredients

2 cups leftover beef roast, fat removed and cut into small dice
2 cups leftover pan gravy
1 cup leftover roasted carrots, diced
10 oz package frozen peas
2-3 cups leftover mashed potatoes
Butter flavored cooking spray

Directions

Preheat the oven to 375 degrees F. Oil a 10-inch deep-dish casserole dish
Combine the diced beef, gravy peas, and carrots and pour into the prepared casserole dish.
Spread the potatoes over the mixture to the edges of the casserole dish. Spray the potatoes with the butter spray. Bake the casserole for 45 minutes. Serve hot.

 

 


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