Healthy Mediterranean Cooking at Home

Category Archives: Fruit

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.

 

 



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.

 


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.


2 dozen cookies

Ingredients

4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 eggs, room temperature
1 cup of vegetable oil
2 tablespoons lemon juice, freshly squeezed

Lemon glaze
2 cups powdered sugar
4 tablespoons lemon juice, freshly squeezed

Directions

In an electric mixing bowl, mix together flour, sugar, baking powder, and salt.
In a large measuring cup combine the oil, eggs, and lemon juice.
Slowly pour the liquid mixture into the flour mixture with the mixer on low speed until well combined.
Cover the dough with plastic wrap and allow to rest for 30 minutes.

Preheat the oven to 350℉.
Line two large baking sheets with parchment paper.
Scoop dough with a medium-sized cookie scoop (¼ cup) and drop on the prepared pan. Place 12 mounds on each baking sheet.
Bake for 18-20 minutes or until the bottom of the cookies is lightly browned. Switch the baking sheets halfway through the baking time.
Transfer cookies to wire racks to cool.

When the cookies are completely cooled:
Whisk together the powdered sugar and lemon juice.
Place the cookie racks over waxed paper.
Pour the glaze evenly over the entire tops of the cookies and allow them to dry before serving or storing.


Take advantage of summer produce and add them to your baked bread or muffins.

Herb and Cheddar Squash Bread

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/4 teaspoon black pepper
2 teaspoons of your favorite dried herbs (I used chives)
1 cup shredded cheddar cheese
2 eggs
1/4 cup olive oil
1/2 cup whole milk
2 cups yellow squash, shredded

Directions

Combine dry ingredients, herbs, and cheddar in a large bowl; mix well.
In a separate bowl, beat eggs then add oil and milk.
Squeeze excess moisture out of squash then add to the liquid mixture.

Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.

Cool in the pan 10 minutes before removing to a wire rack. Serve warm.


Add liquid ingredients to dry ingredients and stir until just combined.
Pour batter into a greased loaf pan lined with parchment paper and bake at 350 for 50-60 minutes or until a knife inserted in the center comes out clean.

Cranberry Sweet Potato Muffins

12-15 muffins

Ingredients

1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh, dried, or frozen cranberries
Chopped pecans
Cinnamon-sugar

Directions

Preheat the oven to 350°F.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In a small bowl, combine the egg, milk, sweet potatoes, and butter; stir into dry ingredients just until moistened. Fold in the cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.

Bake for about 15 to 17 minutes until a toothpick inserted into the muffin comes out clean. Remove the muffins from the oven. Let the muffins cool in the pan for 5 minutes and then turn out onto a cooling rack. Serve the muffins warm or at room temperature.

Vegetable Corn Bread

Ingredients

Nonstick cooking spray
1 cup yellow cornmeal
3/4 cup white whole wheat flour or whole wheat flour
2 tablespoons snipped fresh chives
2 ½ teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons honey
3/4 cup shredded carrots (2 to 3 small)
1/2 cup finely chopped red bell pepper

Directions

Preheat the oven to 400 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.

In a large bowl stir together cornmeal, wheat flour, chives, baking powder, and salt; set aside.

In a medium bowl whisk together eggs, milk, and honey.

Add egg mixture all at once to the flour mixture; stir just until moistened.

Fold in carrots and bell pepper. Pour batter into the prepared baking dish.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 20 minutes. Serve warm.

Lemon Rosemary Zucchini Bread

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 tablespoons minced fresh rosemary
2 eggs
1/2 cup melted unsalted butter
1/4 cup olive oil
1/2 cup milk
1/2 teaspoons salt (omit if you use salted butter)
1 cup of sugar
1 tablespoon lemon zest
3 cups grated zucchini (from about 1 pound of zucchini), squeezed dry

Directions

Preheat the oven to 350 F. Coat a 9 x 5-inch loaf pan with cooking spray and dust the bottom with flour.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

Beat the eggs in a mixer until frothy. Beat in the sugar. Beat in the melted butter, olive oil, and milk. Stir in the lemon zest and grated zucchini.

Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. If you gently press down on the surface of the loaf, it should bounce back and a bamboo skewer or toothpick inserted into the center should come out clean.

Remove the pan from the oven. Let cool for a few minutes and then remove the loaf from the pan to cool on a rack.


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.



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