Healthy Mediterranean Cooking at Home

Category Archives: Fruit

Ingredients

Pastry
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons granulated sugar
⅔ cup shortening
4 to 6 tablespoons cold water

Filling
¾ cup of sugar
1/3 cup all-purpose flour or other pie thickeners
6 cups fresh blueberries
1 tablespoon lemon juice
1tablespoon butter
Granulated sugar

Directions

Put the flour, sugar, and salt in a large food processor fitted with the metal blade and pulse a few times to combine. Add the shortening and pulse 2-3 times until the shortening is broken up into smaller pieces.

Slowly begin to add the water through the top spout of the processor and then while still pouring, run the food processor until all the water has been added and the mixture begins to come together (mixer will actually begin to make a different sound), but stop before it forms a complete ball. If too dry, add the extra tablespoons of water, one at a time.

Turn dough out onto a clean surface and form into a ball. Divide the dough into 2/3 and 1/3; shape into 2 flattened rounds on a lightly floured surface. Wrap in plastic wrap.  Refrigerate for about 30 minutes or until the dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make a flaky pastry. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F.
With a floured rolling pin, roll the larger piece of dough into a round 2 inches larger than the upside-down 91/2 to 10-inch glass pie plate. I roll the dough between floured pieces of parchment paper or plastic wrap. Fold pastry into fourths; place in the pie plate. Unfold and ease into the plate, pressing firmly against the bottom and sides.

For the filling
In a large bowl, mix sugar and thickener. Stir in blueberries and lemon juice. Spoon into pastry-lined pie plate. Cut butter into small pieces and sprinkle over blueberries.

Roll the smaller piece of dough into a 10-inch round. Cut into 1-inch strips with a pastry cutter. Place the strips in a lattice formation over the berries. Seal the edges and crip the pastry all around the dish. Sprinkle the lattice crust with granulated sugar. Place the pie on a parchment-covered baking sheet to catch any drips during baking.

Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 45 to 50 minutes, covering the edges with a piece of foil if they seem to be browning too quickly. When done, the filling will be bubbling and the crust golden brown. Remove the pan from the oven and cool the pie on a wire rack for at least 2 hours before serving.


Serve with a green vegetable or a salad to complete the menu.

Serves 2-4

Zest of 1 orange
3 tablespoons extra-virgin oil
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon dried chile flakes
2 russet potatoes, sliced into 1/4-inch-thick circles
1 small red onion, sliced into 1/8-inch-thick circles, rings separated
1 teaspoon minced fresh rosemary or ½ teaspoon dried
1/4 cup panko crumbs
4 chicken thighs (about 6 oz. each), trimmed of excess fat and skin

Directions

Heat the oven to 425°F.

Stir together the zest, oil, 1 teaspoon salt, rosemary, and the chile flakes in a small bowl.
In an oiled 7×11 inch baking dish, toss half of the oil mixture with the potatoes and onions. Spread them into a single layer as much as possible.


Mix together the remaining oil mixture with the panko crumbs.
Arrange the chicken, skin side up, on top of the vegetables and press the panko crumbs on the tops of the chicken thighs.

Roast uncovered for 20 minutes. Baste the chicken with the pan drippings. Continue to roast until the chicken and potatoes are tender, about 30 minutes more.


Blueberry Loaves

Makes two loaves that are good for breakfast or dessert.

Ingredients

1 cup soft unsalted butter
1 cup of sugar
3 large eggs at room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups Greek yogurt
1/2 cup milk
1 small to medium very ripe banana, mashed
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
1/4 cup all-purpose flour

Optional Glaze
1/2 cup powdered sugar
4 teaspoons lemon juice

Directions

Preheat oven to 350 degrees F. Lightly spray two 8 x 4-inch loaf pans with cooking spray and line the bottom of the pans with parchment paper cut to fit.

Combine the berries with the ¼ cup flour and set aside. In a separate bowl combine the 3 cups flour, baking soda, and salt. In a medium bowl combine the yogurt, banana, milk and lemon juice

In the bowl of an electric mixer, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the yogurt mixture. Add the flour to the egg mixture mixing just until combined. Fold in the blueberries.

Pour the mixture into the prepared pans dividing the mixture in half. I weigh the baking pans as I add the batter to each pan so that they are equal.

Bake for about 1 hour, or until a cake tester comes out clean.  Cool 15 minutes, then remove the loaves from pan and cool on a rack.

For the glaze:
Stir the sugar and lemon juice together until smooth. Drizzle over the Blueberry Loaves.


Easy Dinner Night

Ingredients for 2 servings

Avocado Dressing

2 tablespoons reduced-fat sour cream
2 tablespoons lower-sodium chicken broth
2 tablespoons fresh lime juice
2 teaspoons avocado or canola oil
1 teaspoon honey
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/2 ripe peeled avocado, mashed

Tostadas

2 tablespoons avocado or canola oil, divided
2 large tortillas
1 small onion finely diced
2 garlic cloves, minced
1 jalapeño pepper, sliced
1 lb lean ground beef
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco

Directions

For the Dressing: Whisk the dressing ingredients together until smooth. Refrigerate until serving.

For the tostadas: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to the pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 1/2 teaspoons oil and remaining tortilla.


Add remaining oil to the pan. Add garlic, onion, and jalapeño; sauté 2 minutes. Add beef; cook until brown. Sprinkle with taco seasoning. Continue to cook until the beef and onions are completely cooked, about 5 minutes.

To assemble: Place 1 tortilla on a dinner plate; top the tortilla with 1 cup beef mixture, ¼ cup shredded cheddar, 1/2 cup lettuce, 1/4 cup chopped tomato, and 2 tablespoons Mexican cheese. Repeat with the second tortilla. Drizzle each serving with dressing.


Miss baking your favorite foods because flour and other pantry items are in short supply due to the virus crisis? Have you thought about baking with alternative flours in place of all-purpose flour, such as whole wheat flour, grain flour, bean flour, nut flour, rice flour or coconut flour to name just a few? Any number of them will work as a thickener for gravy and nut flours make delicious pie crusts. Grain flours such as millet, amaranth, quinoa, and teft are high in nutrition and are excellent in muffin, pancake, crepes, cookies and brownie recipes. Coconut flour is excellent for cakes and quick breads. Coconut flour requires more liquid and eggs in a recipe than you may usually use in your all-purpose flour recipes. In the weeks to come, I will be sharing some of my alternative flour recipes with you.

Lemon Pound Cake

Ingredients

6 large eggs, at room temperature
1 cup sugar or granular sugar substitute
1 cup coconut flour
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Lemon syrup, recipe below

Directions

Preheat the oven to 350°F (177°C). Line one 9 x 5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together all the ingredients.
Pour all of the batter into the loaf pan and place it in the oven.
Bake for 45-50 minutes, until the top, is firm to the touch and a toothpick inserted in the middle of the loaf and comes out clean. Place the pan on a wire rack and let the loaf cool completely in the pan.
Once completely cool, about two hours later, place the cake on a plate and poke a few holes in the top with a cake tester or fork.
Drizzle the lemon syrup over the top of the cake.
Store pound cake in a container in the refrigerator for up to 7 days.

Lemon Syrup
1/2 cup granulated sugar or sugar substitute
1/4 cup of water
Zest of 1 lemon
1/4 cup fresh lemon juice
Bring to a boil the sugar, water, and zest in a small saucepan. Add the fresh lemon juice. Let cool to room temperature and pour over cake

Strawberry Muffins

Ingredients

Cooking spray
4 large eggs at room temperature
1 cup coconut milk, unsweetened
2 tablespoon vegetable oil
1/2 cup granulated sugar or sugar substitute
1 tablespoon vanilla extract
3/4 cup coconut flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup chopped fresh strawberries

Directions

Preheat the oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
In a medium bowl, beat the eggs using a hand whisk. Whisk in the remaining ingredients one by one., adding the strawberries last.
Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups, filling them 3/4 full.
Bake until the muffins are set and a toothpick inserted in their center comes out clean, about 20 minutes.
Cool the muffins 5 minutes in the pan on a cooling rack, then transfer the muffins directly to the cooling rack to cool 10 more minutes before serving.

Banana Walnut Pancakes

Ingredients

1 cup store-bought gluten-free pancake mix

Or make your own:
Gluten-Free Pancakes Dry Mix 1 1/2 cups (210 g) basic gluten-free flour 9any kind), (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour) 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt

2 tablespoons brown sugar
¼ teaspoon cinnamon
1 egg
1 cup milk or buttermilk
1 tablespoon vegetable oil
3 ripe bananas, mashed
1/2 cup chopped walnuts, toasted
Maple syrup for serving

Directions
In a medium bowl, combine pancake mix sugar, and cinnamon.
Stir in egg, milk, oil, bananas, and walnuts; until well combined (batter will be slightly lumpy).


Heat lightly oiled grill or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with maple syrup.


Italian Bagettes

Ingredients

1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil

Directions

Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.

Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Let rest on the counter until doubled in size or you can refrigerate overnight. Remove refrigerated dough from the refrigerator 30 minutes before shaping.

Place the dough on a floured board and divide in half. Gently roll one dough half under your cupped fingers to form the classic baguette shape: about 15” long, with tapered ends. Repeat with the second.

Put the baguettes on a parchment-lined (or lightly greased) baking sheet or use a greased baguette pan.
Let the baguette(s) rise, covered, for about 90 minutes. Preheat the oven to 450°F.

Use a sharp knife to make 3 or 4 diagonal slashes in the top of each loaf. Hold the knife at a 45° angle, rather than perpendicular. Place the pan in the oven and spray water onto the oven sides and bottom. Close the oven door and bake for 20 to 25 minutes until lightly brown.


Walnut & Dried Cherry Scones

Perfect for breakfast.

Ingredients

1 cup chopped walnuts, toasted
1/2 cup old-fashioned oats
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/3 cup packed brown sugar
2 teaspoons orange zest
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small cubes
3/4 cup tart dried cherries, cranberries or blueberries
2/3 cup buttermilk
1 egg

Directions

Preheat the oven temperature to 400F.
In a large bowl, combine flours, sugar, zest, baking powder, baking soda, and salt. Add butter and use a pastry blender to cut the butter into the mixture until it resembles coarse meal.
Stir in walnuts, oats, and cherries.
Lightly beat buttermilk and egg together. Stir into flour mixture just until evenly combined.
Scoop dough in 12 equal portions onto two lightly sprayed or parchment-lined baking sheets. You can also form the dough into a one-inch thick circle on a floured cutting board and cut the dough into 12 triangles. Bake for 20 minutes until golden brown. Remove to a wire rack. Cool.

100% Whole Wheat Sandwich Bread

This bread is great for making sandwiches and also makes delicious toast.

Ingredients

2 1/2 cups warm water
1/4 cup vegetable oil
1/2 cup honey
1 1/2 teaspoons salt
1 1/2 teaspoons dough enhancer or 2 tablespoons wheat gluten
1 1/2 teaspoons lemon juice
6 cups whole wheat flour, divided
1 1/2 tablespoons instant yeast

Directions

Grease two 9×5 bread pans. Set aside.
Put 5 cups of flour and the remaining ingredients in the bowl of an electric stand mixer. Add yeast last.
Mix on low speed until mixed together. Add the remaining flour continue mixing until the dough peels away from sides of the bowl. Switch to the dough hook and mix on low speed for 5 more minutes.
Remove dough from the mixer bowl, divide in half, and shape into two bread loaves. Place one loaf in each prepared pan.
Spray plastic wrap with nonstick baking spray. Cover bread pans with plastic wrap. Let rise until doubled in size. The amount of time will vary depending on the temperature of your kitchen. It usually takes around 45 minutes.
Preheat oven to 350 degrees F. Bake bread for 35-40 minutes.
Remove bread from loaf pans and cool completely on a wire rack.
Slice and store in an airtight container.


If it is not grilling season where you live the trout and asparagus can be roasted in a 400 degree F oven for 20-25 minutes. The tomatoes for 5 minutes.

Grilled Rainbow Trout

For 2 servings

Ingredients

1 whole dressed rainbow, head removed; tail on
1 lemon sliced into 1/4-inch-thick rounds
1 large garlic clove, sliced
2 tablespoons extra-virgin olive oil
4 whole dressed rainbow trout (about 10 ounces each), head removed; tail on
3 celery tops
1 spring onion cut into pieces
Kosher salt and freshly ground pepper
Nonstick cooking spray

Directions

Sprinkle the inside of the fish with salt and pepper. Drizzle with olive oil and place the garlic slices on one side of the fish. Stuff the inside of the fish with lemon slices, pieces of spring onion and the celery tops. Fold the other half of the fish over the filling and secure with metal skewers.


Preheat a grill to medium-high.

Coat outside of the fish with cooking spray. Place fish over direct heat; grill 4 minutes. Turn over; move to indirect heat. Grill 12 minutes or until done.

Grilled Asparagus Wrapped In Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.
Place the bundles in an oiled piece of foil. Sprinkle the bundles with olive oil and black pepper.
Slide the asparagus onto the grill after you move the trout to the indirect side of the grill. They will be done when the fish is cooked.

Grilled Cherry Tomatoes

Place 6-8 cherry tomatoes on a skewer. Drizzle with olive oil and sprinkle with salt and pepper. Place on the grill for 2 minutes. Remove to a platter with the trout and asparagus.


I served the grilled swordfish with a green bean salad and a Caprese salad.

For two servings

Ingredients

Dressing
1 lemon
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
¼ teaspoon garlic powder
1/4 teaspoons kosher salt
Fish
Olive oil
¼ cup panko bread crumbs
Salt and pepper to taste
1/4 cup Castelvetrano olives, pitted and halved
One – 12-ounce skinless swordfish fillet (sustainable)

Directions

For the dressing
In a medium bowl, whisk together the mustard and 2 tablespoons lemon juice. Whisk in the olive oil, basil, garlic powder, and salt. Set aside.

For the fish
Brush the fish with olive oil and season to taste with salt and pepper. Press the panko crumbs onto one side of the fish.

Outdoor grill
Heat an outdoor grill to medium. Place a piece of foil on the outdoor grill or use a grill mat. Place the swordfish panko side up on the foil or mat. Close the lid of the grill and cook the swordfish for 8-10 minutes. The fish will turn white and the crumbs will toast..

Grill pan
Heat a stovetop grill pan over medium-high heat
Grill the fish until golden brown and the fish releases easily from the pan, 3 to 4 minutes per side depending on the thickness of the fish. When turning the swordfish over, use a wide spatula and try to keep the crumbs intact.

Remove the swordfish to a serving platter. Spoon the dressing and olives over the swordfish and serve.


Ricotta Cheesecake

Makes one 8-inch square cheesecake, to serve 12

Cheesecake Ingredients

2 cups ricotta cheese
1 cup sugar substitute ( I use monk fruit)
1 teaspoon vanilla extract
6 eggs
Zest of 1 orange

Blueberry Topping
2 cups fresh or frozen blueberries (10 oz)
1/4 cup water
1 tablespoon lemon juice
3 tablespoons low carb sugar substitute
2 teaspoons cornstarch or arrowroot powder mixed with 2 teaspoons water

Directions

Preheat the oven to 375°F.
Grease an 8-inch square baking pan with butter or cooking spray.

In a medium bowl, stir together the ricotta and sugar. Add the eggs one at a time until well incorporated. Stir in the vanilla and orange zest. Pour the batter into the prepared pan.

Bake for 45 to 50 minutes, until set. Let cool in the pan on a wire rack for 20 minutes. Cover. Refrigerate overnight. Serve chilled with the blueberry topping.

Directions for making the topping:
Put the blueberries, water, lemon juice, and sweetener into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Cover and chill.

Banana Bread

Ingredients

1 banana
11/2 cups + 1 tablespoon almond flour
3 eggs
2 tablespoon unsalted butter, melted
2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup low carb sugar substitute
1/2 cup finely chopped walnuts plus 15 walnut halves

.Directions

Preheat the oven to 350 degrees F.
Mash the banana with a fork.
Process the eggs together with the mashed banana and the melted butter with a hand
blender or hand mixer to a smooth dough.
Mix the dry ingredients in another bowl. Pour into the bowl with the egg and banana
mixture and stir well.
Add the chopped walnuts and fold into the batter.

Line an 8-inch bread/loaf pan with baking paper/parchment with the paper extending over the ends of the pan. Coat lightly with cooking spray. Pour in the bread dough into the pan and place the walnut halves in five rows across the top of the dough.
Bake the bread for 45 minutes or until an inserted knife comes out clean. Check the bread after 30 minutes. If the top is brown, cover it loosely with aluminum foil to prevent the low-carb banana bread from burning.
Let the banana bread cool and then lift out with the aid of the parchment paper. Cool completely before slicing.


Have you ever ordered fish cooked in a banana leaf wrap in a restaurant? Delicious; and so I thought I would try making such a dish at home.

Banana leaves are very inexpensive to buy – a few dollars for a large pack. Banana leaves come in large, flat plastic bags at your local Asian market or supermarket (check the freezer if you can’t find them on the shelf or in the produce section).

Banana leaves can be used for baking anything “wrapped”, in the same way, you would use tin foil or parchment paper. However, banana leaves are porous (unlike tin foil), so some of the “sauce” or juices from your food item may seep through. It’s, therefore, a good idea to place your banana leaf “packets” in a glass casserole dish, or a tray that has sides on it, so that the juices don’t drip to the bottom of your oven.

Banana leaves serve many purposes, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving plates and party platters.

Banana leaves contain large amounts of polyphenols that are natural antioxidants. These are found in many plant-based foods and green tea. Food served on the banana leaves absorbs the polyphenols which are said to prevent many lifestyle diseases. They are also said to have anti-bacterial properties that can possibly kill the germs in food. The leaf wrapping protects delicate fillets from harsh, dry heat.

You can also use banana leaves as a kind of “mat” for barbecuing fragile fillets of fish, smaller shrimp, or vegetables that have a danger of falling through the grill. Simply lay a piece of banana leaf on your grill, then cook your food items on top of it (as you would with tin foil). The banana leaf will turn bright green at first, then brown as you cook. It will give your food a hint of flavor that is very pleasant.

To store banana leaves, simply wrap them in plastic and place them in a ziplock plastic bag and keep in the freezer. Banana leaves only require about 30 minutes to thaw, so this is a convenient way to keep them fresh.

Use scissors to cut the banana leaves into the size you need, depending on your recipe. For wrapping and baking food items, you will need a large “sheet” or leaf. Place enough for one serving in the center of the leaf, then fold like a handkerchief to make a square packet.

Banana leaves are also excellent for steaming, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaves to line a steamer or to wrap your food and then steam it.

Secure banana leaf “packets” with kitchen twine. Or simply place the packet “seam-side” down to keep it from opening.

Caribbean Inspired Fish Wrapped in Banana Leaves

Serves 2. Double the ingredients for 4 servings.

Ingredients

6 navel orange slices, rind removed
2 (6-oz.) sustainable skinless white fish fillets (such as snapper, halibut, or sea bass)
1/2 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 (12-in.-square) fresh or thawed frozen banana leaf pieces
1 tablespoon chopped fresh cilantro

Directions

Preheat oven to 400°F. Place the thawed banana leaves in hot water to soak for 10 minutes. Drain and place on a kitchen towel.

Coat fish fillets with oil and place them in the center of each banana leaf. Stir together salt, coriander, cinnamon, red pepper, ginger, and nutmeg; sprinkle evenly over the tops of the fish fillets. Place 3 orange slices on top of each fish fillet.

Fold each banana leaf piece to enclose the fish. Place packets, folded side down, on a baking sheet or in a glass baking dish. Bake at 400°F until fish is done, about 15-20 minutes. Unwrap and transfer fillets and orange slices onto serving plates. Garnish with chopped cilantro, if desired.

Wild Rice, Almond and Mushroom Pilaf

Ingredients

Rice

1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste

Pilaf

1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste

Directions

Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.

Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings. Serve with the fish.

Honey- Baked Squash

Serves 4

Ingredients

1 large acorn squash (1 1/2 pounds), seeds removed cut into 8 lengthwise wedges
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey

Directions

Preheat the oven to 400°F. Arrange the squash wedges on a foil-lined baking sheet.
Drizzle the olive oil over the squash wedges.


Sprinkle the squash with the cinnamon, salt, and pepper and drizzle with the honey. Bake, uncovered, for 45-50 minutes, or until browned at the edges and very tender when pierced with a fork.



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