California Waldorf Salad: from Moosewood

Well, here was my first recipe from the 100$ for 1.50 cookbook. I like it ok- just wouldn't serve it for dinner (which is what I'm doing).

3 large apples, chopped (I used 1 large golden delicious and 2 medium pink ladies, skin on)

juice of 2 lemons, divided

2 tangerines (I would use mandarin oranges next time - no seeding)

2 stalks celery (I used 2 instead of 1)

1/4 cup dried currants

1/2 cup cashews (I didn't toast them)

Dressing: (sweeter than I thought, would use less honey next time)

1 cup plain ff yogurt

1 small avocado (maybe the world's perfect food)

zest of half lemon

3 T honey (I used orange blossom)

Toss apple mixture with juice of one of the lemons.

Mix dressing and other lemon juice in a blender till smooth.

Mix together gently.

Serve over mixed greens.

I would serve this for a brunch in the summer. Pretty and light and sweet. Would be good paired with muffins.

Lemon Bars (Gluten and Dairy Free) - SO YUMMY!

I love hanging out with other healthy foodies. I learn so much. My friends Jenny and Michelle and I hung out for lunch today. Michelle has a hard time with her diet - trying to figure out what her body will and won't "accept". She made these amazing bars! I loved how full of protein they were and how amazingly delicious they were, also.
My Papa would love them - never knowing they were healthy for him.
I will definitely be making these - so incredibly good to take on a picnic or somewhere during the summer because they are tangy and summer-y!

Blueberry Orange Scones (2010.2)

My friend Sarah and I went to a bummer of a cooking show last year. Neither one of us were impressed. The two best parts of the evening were the free magazine subscription and eating out at Old Spaghetti Factory that night in dtown Ville.

One of the recipes I got from Healthy Cooking over the summer was this one. Here are my thoughts: healthier than most scones, easy, doesn't look at all like the picture, not too muc orange flavor, love the picture that I took. Pretty with blueberry layers! I overcooked them a bit, but SBTS PhD students didn't seem to mind and they are all gone.

2 cups flour

3 T sugar

2 tsp baking powder

2 tsp grated orange peel

1 tsp salt

1/4 tsp soda

1/4 tsp cloves

1/2 stick cold unsalted butter, chopped up

1/2 cup skim milk (I didn't feel like making buttermilk, so this worked fine)

1/4 cup fresh squeezed naval orange juice

1/2 cup frozen blueberries (I picked these this summer)

Mix all dry. Cut in butter. Combine juice and milk. Fold in berries. Knead a little. Cut into 8 triangles and cook on greased cookie sheet for 12 minutes at 425. Take out and enjoy warm.

200 c, 6 fat, 1 fiber (use whole wheat flour if you want more).

Day 3 of Green (Blue) Smoothies

This morning my smoothie ended up being blue - blueberries are potent! Mine was thick and sweet. The blender seemed extra loud to me this morning, so I didn't mix it as much. Still so good - and I cranked it all into a calculator - 145c, .5 f, 6 fiber! I also had a pb thin which was good and so I'll be full for a good bit!

1/4 red delicious apple
1/2 banana
1/2 naval orange (I used the juice of it last night for some scones, recipe coming later)
1/4 cup frozen blueberries
1 1/2 cup spinach
2 small stalks kale
1 1/4 cup water

Mix all. Enjoy.

Since I forgot the ground flax seed - I sprinkled some on my pb thin this morning - added a little texture!
Happy Breakfasting no matter what color your smoothies!

Day 2 of Green Smoothies

I am trying Green smoothies for 5 days in a row this week. So far, yesterday, I was fuller all day (which basically means I needed less to fill me up once I got hungry again - if that makes any sense at all).
Here was my smoothie this morning
1/4 red delicious apple
1 cup frozen strawberries
1/2 small banana
2 small branches kale
1 1/2 cups spinach
2 tsp ground flax
1 1/2 cups water

Not as sweet as yesterdays, but good - and healthy for me.

Apple Barley Breakfast Cereal (2010.1)

2010 has arrived in full fashion. This year is the year of using all those recipes that I clip out of magazines - I have a TON! So, this week was something for breakfast (or I made it for breakfast).

1/2 cup barley - quick cooking
1 cup water (just follow directions on box)
1 apple (I used braeburn)
1 tsp unsalted butter
sprinkle of cinnamon
1 T lemon juice
1/8 tsp sugar

Cook barley. Saute apple in butter (chopped, I left peel on), sprinkle with cinnamon and sugar and stir in lemon juice. Mix all together.
I eat mine cold with 1/2 cup vanilla yogurt on top and some cool whip. Good.
Unfortunately, not very filling which I'm surprised. But, good none the less and relatively healthy.
This recipe came from Cuisine At Home magazine. This definitely wasn't a keeper - but one to try nonetheless. And gets me trying new grains. And I had everything on hand as well.

12 Days of Christmas Baking - Day 4 - Cranberry Apple Salad

This girl has provided much wisdom in the last few years of my life (and laughs, and recipes, and talks, and food, and anything else you can think of). I am truly grateful for her. She provides you with a recipe that you can use throughout the holiday season - that's why you always need to keep cranberries on hand (because you can only find them this time of year in the produce section). (This is a picture of the dessert and of Leah and her precious son. Quick story. I visited with Leah and her family the day B was due, but he wasn't going anywhere. He came the next day. I chose this picture because it shows Leah's affinity and closeness with her son, and daughter as well. She loves being a Mom and wife!)

The Cranberry-Apple Salad is a dish unique to my family. It contains chopped cranberries and apples mixed with mini marshmallows and some whipped topping. The end result is a fluffy, beautifully pink concoction unlike anything you have had before. When I was growing up, I was a very picky eater, did not actually eat the salad (my youngest brother ate enough for all of us!), and really never thought I would make it when I was “on my own”. The first year that Nathan and I were in seminary, we could not travel home for Thanksgiving or Christmas. I was devastated, and greatly missed my family. Two other couples who were good friends of ours were not traveling, so we decided to have Thanksgiving dinner together. That meal with the Sperdutos and the Russells is one of my fondest memories—we had such a great time! I knew when we discussed sides that I had to make my mom’s Cranberry-Apple Salad, even if I didn’t eat it. Here’s the secret though: as an adult, I made it myself, tried it, and really liked it! And since then, though we still do not travel home for Thanksgiving, I make the Phillips Family Cranberry-Apple Salad for almost every Thanksgiving!

Phillips Family Cranberry-Apple Salad
2 cups cranberries
1 apple, pared and cored
1/2 cup sugar
2 cups mini marshmallows
2 cups Dream Whip (found with Jell-O)
Chop cranberries and apple using a mini chopper or food processor. Stir together cranberries, apples, sugar and mini marshmallows. Refrigerate overnight. The next day, prepare Dream Whip according to package directions. Fold Dream Whip into cranberry mixture. Serve immediately. This salad is a pretty pink color that can only be appreciated in person!

Pineapple Tuna Salad (2009.45)

My Mom picked up this cookbook for me in Tampa: Victorian Recipes. It is a collection of old Tampa recipes from difference B&Bs, older Southern ladies, and restaurants. I picked out something healthy to make. While it tasted good - it wasn't very filling. I was hungry in about 90 minutes.

Makes 5 servings

1 can tuna
1 8 oz can crushed pineapple
1/2 cup chopped celery
1/8 cup chopped pecans
2 T light mayo
s/p

Drain both cans. Mix all. Chill.
I served mine on a bed of spinach.
Honestly, I don't know if I'll even finish this container - it just wasn't worth 170 calories to me. And I want to make the most out of my calories!

Apple Berry Cobbler with Cinnamon Biscuits (2009.42)

Wow - that means there is only about 10 weeks left in the year! Went by so quick!
This was a great way to wake up this morning - to have my house smelling yummy and very fall-y. Apples and cranberries and cinnamon - can't go wrong with this. This is out of Southern Living's Our Best Recipes 2004.
I followed this recipe to a T (save the nuts because I didn't have any chopped at the time and was pressed for said time). I thought it was a little sweet for my liking, so next time I would: cut the biscuits out (instead of just dropping them - better presentation) and cut the sugar down to make it more tart.

4 granny smith apples
3 fuji or other tart/sweet apple (I didn't peel them, but that is just me)
2 cups cranberries
1 cup sugar (I would cut the sugar here)
3 T flour
1 tsp cinnamon
1/3 cup maple syrup

2 cups flour
1/4 cup sugar
1 tsp baking powder
1 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 stick cold unsalted butter, chopped
3/4 cup buttermilk

3 T sugar (I would cut the sugar here)
1/2 tsp cinnamon

Apple and berries, combine with sugar/cinnamon mixture. Then stir in syrup. Press into 9x13 greased pan.
Dry ingredients, cut in butter, combine with buttermilk. Knead about 7 times. Drop or cut biscuits on top of apples.
Sprinkle with cinnamon and sugar (and nuts if desired).
Bake at 350 for 50-55 minutes.
Serve warm with ice cream or cool whip.

I cut the cooking time a bit (it said an hour). I thought it was done by 50 minutes. This was good, just a little sweet - so I can cut the sugar next time! I hope Brandi enjoys it.

Vegan Planet's Spiced Banana Pancakes

Wow - I think I like these better than the pumpkin ones - we'll see! My friend Sarah pointed me to these - (as another blogger says) - holy yum. That just means its a yum set apart from other yums!

Vegan Planet is a cookbook - I think I may have to get my hands on a copy!

1 1/2 cups whole wheat flour
2 tablespoons raw sugar
2 teaspoons baking powder
1/2 teaspoon salt
sprinkle of cinnamon
sprinkle of allspice
1 1/4 cup vanilla soymilk
3 bananas - 2 ripe (like ones you would use for banana bread), 1 like you would eat - sliced

Mix dry. Mix in the soymilk. Mix in the mashed bananas. Fold in the chopped banana. Cook on a greased griddle till done (I'm using scant 1/3 cups) and I'll get about 10-12 pancakes. I plan on serving these with some choc chips and pb chips and cool whip!
Yummy - what a great and healthy breakfast. About 200 calories for 2 pancakes.

Bakery Style Blueberry Muffins (2009.31)

It seems like all I blog about these days are blueberries. Well, not much longer. Pretty soon all I'll be plugging about is fall squashes and apples. So, enjoy them while they are here.
I finally used my cookbook 5 a Day Fruit and Vegetable Cookbook. I do like all the information they give about the fruits and veggies, but many of the recipes aren't really "healthy". These muffins aren't as bad as some other recipes in the book. These have 230 calories, 9 fat, and 1 fiber. The taste and look was very "bakery" looking. Light colored muffins because I didn't add any whole wheat flour. I told my Mom they tasted like sugar cookie muffins with blueberries. yum!

2 1/2 cups flour
1 T baking powder
6 T sugar
1 cup milk
3 eggs
1 stick unsalted butter, melted
1 t vanilla extract
2 cups blueberries, fresh or frozen (don't thaw the frozen)
2 T raw sugar

Mix the dry, fold in the wet. Fold in the blueberries. Don't overmix, batter will be lumpy. Fill greased muffins tins. Bake at 400 for 22-25 minutes. Don't overbake these.

Berry Blueberry Muffins

Sara Foster - queen of muffins - thank you for your cookbooks! I can bake them at home.
These are light and fluffy (more than I thought they would be). And so full of berries! 2 1/2 cups for 12 large muffins - and they are throughout it! Yummy with fresh Huber's berries!

2 cups all purpose flour
1 cup whole wheat flour (Sara just uses 3 cups flour)
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 stick unsalted butter, melted
3 eggs
3/4 cup milk
juice and zest of one lemon
1 cup blueberries
1 1/2 cup blueberries

Mix dry. Mix wet. Chop 1 cup of blueberries in food processor. Fold in with the wet ingredients. Add together just until mixed. Don't overmix. Then fold in whole blueberries.
375. Spray muffin liners and the top of the muffin pan. Fill the liners. Bake for 25-30 minutes, I did for 27 and they were perfect!
These were moist, had bits of blueberries in every bite, whole blueberries throughout.
285 calories, 9 fat, 1.5 fiber - there are definitely ways you could lower this, but then I think you do without some of the taste and texture.

Lemon Meringue Pie

I definitely come from a house of cooks. Even though Ty was brought into our home much later (7 years ago on Sunday - happy anniversary), she adds so much! I am proud and thankful and grateful to our God that she is my sister (in-law). She is beautiful, loves people, loves her profession, loves her husband, and loves her God. Right now, she and my brother are in Accra, Ghana serving there as missionaries.

My brother posted this picture. She is a great cook - I can't get meringue to do that! The only thing she said was Alan may have wanted the meringue a little sweeter. I don't know if meringue is supposed to be really sweet? Who knows?

Here is her recipe and the gorgeous, magazine worthy picture (well, photoshop out the stove). Thanks T!

Lemon Meringue Pie
Have Ready:
1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.

Cook the mixture on top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly add the egg yolks to the hot mixture on the stove. Stir in grated lemon rind, butter, salt, and lemon juice, continuing to cook on the double boiler.

Stir constantly, continuing to cook until the egg yolks become smooth and thick like pudding. If they are not thickening enough using the double boiler, you can cook it on the stove. It will bubble and thicken.

Pour the filling into the baked pie shell. Chill in refrigerator. Cover with meringue (see below) while still warm, but not hot.

Meringue:
4 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
1 pinch cream of tartar

Stir together sugar, salt, lemon juice, and egg whites in a heatproof bowl set over a pan of slowly simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 5-10 minutes.

Spread meringue on top of lemon filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Can garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.

Strawberry Brown Sugar Scones

Well, since I am now a contributor over at Just Baking - I thought I would just send you a link to go look there for these yummy scones! I made this when my friend Rach was in town for the convention. Even though I forgot the salt, they were yummy with her homemade freezer jam (strawberry) on them. But, remember the salt.
http://justbaking.net/2009/07/03/strawberry-brown-sugar-scones/

Fresh Blackberry Cornmeal Muffins

I had my doubts with these. Not because of whose recipe I used (Sara Foster's out of Fresh Every Day) but because I had made berry cornmeal muffins before I didn't like them at all. I found they were dry with not much flavor.

These don't remind me of those other ones at all. Those others are forgetful compared to these. They are 300 calories and 15 fat a piece, but they are huge muffins - you could probably get 18 regular size muffins. I got 12 and they billowed over the tops (make sure you spray the top of the muffin pan and spray the inside of the paper liners). You don't want any of these muffins to get stuck to the pan!

1 1/2 cup flour

1 1/2 cup yellow cornmeal

3/4 cup sugar (just enough to give it a hint of sweetness when paired with the blackberries)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

3/4 cup buttermilk

3/4 cup canola oil

1 tsp vanilla

1 1/2 cup fresh blackberries (I picked them from Hubers on Saturday. I also put some extra, one on top in the center of each muffin - then baked them).

Mix dry ingredients. Add in wet - combine just until you don't see any more dry flour. Don't overmix. Fold in the blackberries.

Bake at 375 - for about 25 minutes. Don't overbake these. They should spring up and the knife should be clean when it comes out of the muffin.

Eat warm right away if you can. Yummy! Thank you again Sara Foster!

Blueberry Coffecake Scones (2009.26)

One of the sad moments in working for a seminary is that people often leave, for good reasons. We huddle together and say goodbye to them as officemates in Baptist style - with food. One of my friends and fellow Sojourn-ites and baking blog buddies is leaving us for a great job opportunity. Even though work prevented me from attending our breakfast, I did provide some scones. People said they were pretty good and I was brought back an empty plate.
This recipe was found in a little paperback book I found at a local used bookstore. The book is Simple Scones and the recipes is Blueberry Coffeecake Scones. I got to use the fresh picked blueberries that I picked this past weekend at Hubers. LOVE fresh picked blueberries!

1 cup bread flour
1 cup whole wheat flour
1/4 cup regular flour (I mix the types of flour to get fluffier baking accomplished)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, chilled, cubed
2 large eggs
1/3 cup milk (I upped this amount to this, because I thought it was too dry at first)
1 tsp vanilla
1/2 lemon - zested
1 1/2 cup blueberries

Topping
3/4 cup flour
1/4 cup packed light brown sugar
1/8 tsp cinnamon
1/2 stick butter, chilled, cubed

375, lightly spray baking sheet
Sift together flour, sugar, baking powder, and salt. Cut in the butter with a knife or fork till it resembles peas. Whisk together the wet ingredients. Add together. Fold in the berries.
Drop them on the pan - I got 8. Mix topping, cutting in butter like you did for the scones. Pile on top. Bake for 25-35 minutes, watching so they don't burn. Enjoy!

Strawberry Cobbler

I found this recipe about a year ago on one of the blogs I read - but didn't have any more strawberries. Well, I now have some and used some this morning to make this crisp - cobbler - whatever you want to call it for a work lunch today.

3 cups sliced strawberries
1/2 scant sugar
1 1/2 T flour

1 cup flour
1 cup oats
1 cup brown sugar
1/2 cup chopped walnuts
1 stick unsalted cold butter, chopped

Mix the top 3 together and place in a greased 8 in square pan. Top with the crumble mixture. Bake for 45 minutes at 350. Enjoy with ice cream or cool whip.

Health Benefits of Foods

I find as I eat different things, some things are better for me than others. No surprise there. But, I also like knowing that what I put in my body is doing something good for it! Fuel to live - not living to eat!
So....right now on my desk is part of my lunch. Yogurt (free Trix yogurt, but fat free and only 90 calories), 1/8 cup walnuts (yum!), and blackberries and strawberries. I first love the texture changes in my little bowl.
Here is why these things are good for you:
Yogurt: Good bacteria in your system means good digestive tract - we all need to stay regular and healthy in that department. Calcium and vitamins that come from animal protein. Calcium and its absorption helps with reducing the chance for osteoperosis. There are studies that show yogurt helps control blood pressure. You do need to watch the fat and sugars of most yogurts (including the one I am eating, but it was free). I really like vanilla yogurt - and then I add the fruit, granola, or nuts. Find more info here.
Walnuts: They have a high dosage of healthy omega 3 fatty acids - the good fat that helps reduce cholesterol (I'm getting mine tested on Monday for the first time). Walnuts are also high in protein and fiber - both which help you feel fuller - longer (thus you eat less). Just make sure you don't eat a ton at a time! More info here.
Blackberries: I get to pick these this summer. Huber's has golf ball sized fruits. They taste amazing. But, these I got on sale at Kroger. I'll just have to wait till July. But, they are good for me (except the seeds getting stuck in my teeth)! Never knew blackberries contain the plant form of estrogen - called phytoestrogen - and can help reduce certain female cancers. These berries are also high in fiber and are antioxidants (good when the swine flu is going around). These are healthy little critters - I may have to pick more in July! Find more info here.
Strawberries: I hale from the winter strawberry capitol of the world: Plant City, FL! I love strawberry season (end of February through March). They are amazing. These things are really good for you too! One cup of strawberries only has 43 calories and has almost 15 grams of fiber and tons of Vitamin C. These yummy red berries are good for the heart and are loaded with antioxidants. And they help your eyes - helping preven macular degeneration (which runs in my family). I must eat strawberries! You can find more info on Plant City's favorite fruit here.
I hope you can see, that even with a small thing as yogurt with fruit and nuts - I am doing my body good. It tastes yummy too! And it is much better for me than other things I love: Macaroni and cheese, barbeque chicken pizza, sweet potato fries from Havana Rumba, Cold Stone Creamery, any pasta from Macaroni Grill, Moe's quesadillas. God made these thing: walnuts, blackberries, and strawberries - he gave them to us for our good.
I guarantee it we looked at a more healthy intake of these good for us foods (in moderation) - we would be a healthier nation and our cost of healthcare would go down!
Enjoy whatever you are eating today. May it be fueling your body for service!

Easy Creamy Banana Pudding (2009.8)

Anastasia comes through again with the recipes. I made this tonight for a friend's birthday - his wife told me he really liked banana pudding - also one of my Dad's favorite desserts. I personally like the cold kind, non-baked. But, I know some people like the other baked meringue kind.

1 large vanilla pudding, instand, not sugar free
3 cups cold milk
1 can sweetened condensed milk
1 carton cool whip
1 box Nilla wafers
4 bananas

This is easy and creamy and cold and good. Mix the first 4. Layer with the bananas and nilla wafers. I started with wafers, bananas, cream, repeat, end with decoration of wafers on top.

Easy Warm Fruit Compote with Ginger Cookies

This was easy and good with a couple small adaptations from Rachael Ray's original recipe. I put it with Breyer's Slow Churned Vanilla Ice Cream and some of the Foster's Chewy Ginger Cookies I made this weekend. Made for a nice, light dessert.

1 15 oz can pitted sweet cherries, drained
zest and juice of one naval orange
palmful of dried cranberries
2 T amaretto
Ice cream
Ginger cookies

Put first 4 ingredients on stove and let simmer till the cranberries are plump. Ice cream, fruit, ginger cookie on side. I liked this.