Trash Muffins

What do you do with juicing pulp? Make these! When I was making them it was honestly a toss up. I was pretty sure these would be inedible. The healthier the muffin the more it tastes like cardboard, right? Well, I was pleasantly surprised!!

1/2 c bulgar wheat

Handful oats

1.5 c flour- whole wheat

1.15 c juicer pulp- carrots ginger cranberries spinach kale carrots cucumber pear

1/4 c juice from juicer

1/3 c peanut oil

1 egg

1/4 c agave

1/4 c coconut sugar

A few dashes of cinnamon

Set oven to 375 degrees.Mix everything in a bowl, liberally spoon into muffin tins. Place in oven for 25 minutes.

Caitlin's Carrot Almond Coconut Muffins (Gf, no sugar added)

Delicious Carrot/Almond/Coconut Muffins (GF, No Sugar Added)

Happy Fall! Comforting, moist and healthy! They also happen to fit the mold for the gluten free sugar free wave I am riding! Sometimes when I try to modify recipes with healthy alternatives it is disastrous...this one turned out pretty good so I thought I would share!

3 large organic free-range eggs

1/2 cup coconut oil

1 cup organic unsweetened apple sauce mixed with "some" legit maple syrup

1/2 cup plain yogurt

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1 teaspoon all spice

1 Cup Organic Oat Flour (you can grind rolled oats in a coffee grinder)

1 Cup Almond Flour

2 1/2 teaspoon Baking Soda

1/4 teaspoon Sea Salt

3/4 cup flaked coconut

1 1/2 cups processed or finely grated carrots (about 4 medium carrots)- Awesome to make these muffins after juicing carrots so u don't have to waste their fiber!

1/2 cup golden raisins or currants

1/2 cup toasted chopped walnuts or pecans

Preheat the oven to 350 degrees F. Grease 2 muffin tins.

In a mixing bowl beat the eggs; add the oil and beat; add the apple sauce and syrup and beat till smooth. Beat in the yogurt, vanilla, cinnamon and spice. Add in the baking mix and beat till combined. Add in the coconut, carrots, raisins and nuts; stir with a wooden spoon to combine.

Load up your muffin tins and place the pan in the center of a preheated oven. Bake until a wooden pick inserted into the center emerges clean, about 20 to 25 minutes or longer if necessary. Cool on a wire rack.

Frost with your favorite cream cheese icing and sprinkle with coconut, and eat as a sweet treat. Or eat as is for a healthy breakfast or afternoon snack!

Lots of Love,

Cait

Mean Grean Juice

I know, it seems like such a fad right now. Doesn't that just mean a lot of people really like it? I just got a juicer (apparently it may not juice greens very well, we'll see).  I don't know at this point whether I'll end up doing a juice fast, but I definitely want to start incorporating it into a healthy diet.

Mean Grean (http://juicerecipes.com/recipes/mean-green-25)

• Apples (granny smith) - 2 medium (3" dia)

• Celery - 4 stalk, large (11"-12" long)

• Cucumber - 1 cucumber (8-1/4")

• Ginger - 1 thumb (1" dia)

• Kale - 6 leaf (8-12")

• Lemon - 1/2 fruit (2-3/8" dia)

CapRadio Bing Cherry and Manhattan Recipe

BING CHERRIES IN SYRUP FOR A GREAT MANHATTAN

Recipes by ELAINE CORN

http://capradio.org/5256 

Bing Cherries in Syrup

10 cups washed, pitted Bing cherries

4 cups sugar

4 cups water

1. Pit cherries and measure until you have 10 cups.

2. In a heavy pot, bring sugar and water to a s

immer.

3. Pack pitted cherries into eight sterilized* hot pint jars (or a combination of pint and gift

sized half pint jars).

Pour in hot syrup, leaving1/2  inch head space.

3. Top with sterilized caps and screw bands,* and screw on until just hand tighten

ed

5. Immerse jars in a simmering water bath, 15 minutes for pints and 10 minutes for half pints.

6. Remove jars from water bath to a cooling rack. Wait until you hear the pops to affirm

that caps have sealed.

7.Label and date. Store in a cool, dark place, such as a cellar or inner closet.

Will last years, unless you partake of the cherries through the year and will need to repeat this exercise during cherry season next year!

* May sterilize jars and lids and screw bands in a dishwasher cycle.

THE PERFECT MANHATTAN

The ratio is 2 to 1. That’s 2 parts bourbon to 1 part sweet vermouth. A “part” can

be 1 coffee cup. Use 2 measures of the coffee cup for the bourbon and 1 measure

of the coffee cup for the vermouth for Manhattans for a crowd. 

Here’s the recipe for one Manhattan.

2 parts (2 ounces) good quality bourbon or rye

1 part (1 ounce) sweet (red) Italian vermouth

Few splashes bitters, such as Angostura bitters

1 Bing cherry, from above recipe

1. Measure bourbon and vermouth into a cocktail shaker. Fill with ice, cover well and

shake vigorously.

2. Strain mixture into a martini glass. Drop a cherry into the bottom of the glass. Add a

splash of bitters. Enjoy.

ON THE ROCKS

Alternatively, fill a cocktail glass with ice. Add bourbon and vermouth. Stir

.

Add a Bing cherry and a shake of bitters. Serve immediately.

Office Party E-mail

This is an e-mail I found with a bunch of great recipes we used that I thought I had lost:

Appetizers:

·      Deviled Eggs http://www.greatpartyrecipes.com/deviledeggsrecipe.htm

·      Dog puffs? 
·      Crab or sherry stuffed mushrooms http://www.greatpartyrecipes.com/stuffedmushroomrecipe.htm

·      Endive w/ blue cheese, olive oil and balsamic
·      Tomato Caprese skewers

·      Grilled Shrimp with Garlic red chile thyme marinade http://www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-with-garlic-red-chile-thyme-marinade-recipe/index.html
·      Marinated feta and olive skewers- fennel seeds, orange peel, orange juice 1 ½ tbs, tsp cracked pepper- cut feta into squares, drop into marinade- skewer 1 piece mint, half a green olive, cucumber and feta brick. http://www.foodnetwork.com/skewered-appetizers/video/index.html
·      Mini crab cakes

·      Cheese plate with crackers, olives, meats, nuts

Gluten Free, Dairy Free… for the most part??  At least enough…

Salads:·      Warm Spinach Salad http://www.foodnetwork.com/recipes/rachael-ray/warm-spinach-salad-recipe/index.htm

LEMON SORBET?

Entrée

·      Rack of lamb with red pepper mustard- http://findarticles.com/p/articles/mi_m1216/is_v178/ai_4989285

·      Fennel-Crusted Rib Roast http://www.southernliving.com/food/entertaining/main-dish-party-recipes-00400000052819

·      Southern Stuffed Rosemary Chicken http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1536656 *I would make it differently… without cream of chicken soup or broth… probably with rosemary-cabernet mushrooms and onions stuffed in the chicken with baked challah (like a stuffing) and pecans or some other type of nut.
·      Flank steak with chimichurri sauce… easy and really yummy

·      Seared Tuna

Sides:

·      Couscous steamed with vegetables on top

·      Roasted potato wedges with rosemary and lemon
·      Blue cheese chips from the other night (with less salt J). As an appetizer.
·      Cauliflower casserole type dish
·      Asparagus with parmesean/pecorino cheese
·      Asiago (or pecorino) and sage scalloped potatoes http://whatscookingamerica.net/Vegetables/ScallopedPo

Fava Bean Pearl Couscous

Peel and boil 1/3 cups fresh fava beans for 3-5 minutes.

Follow directions on the couscous jar. Add cooked fava beans, salt and pepper.

Rattatouille Lasagna

1 Can Tomato Sauce
1 Zucchini
4 Tomatoes (small to med sized)
1/4 cup grated Manchego Cheese
Oregano
Basil
Thyme
Banana Bread/ Lasagna Pan

Cut Zucchini into three pieces, then slice each piece lengthwise to make long lasagna-noodle like slivers. Do the same with Tomatoes as best you can. Pour a bit of tomato sauce into the bottom, put layer of zucchini, then layer of tomatoes, then spices and salt, another bit of tomato sauce then some shredded cheese. Repeat. Repeat. For the top layer, zucchini, then tomato sauce, spices then cheese. Bake in oven at 325 for 30-45 minutes.

Pineapple Kugel

Dried cranberries
1/2 stick Lowfat Cream Cheese
5 Eggs
1 Can Pureed Pineapple
Cup Brown Sugar
Cinnamon
2 Tbspn Butter or Margarine
1 Bag Manishevitz Wide Egg Noodles
Mixing Bowl
Casserole Pan/Dish

Set oven to 350.

Boil noodles. Mix everything else together in the bowl. Drain noodles. Put in bowl. Miz, spoon into dish. Garnish with brown sugar and cinnamon.

Put in oven for 45 min.

Eric's Malai Kofta

Found this on my friend's FB page and stole it :). Recipe taken from this site: http://www.manjulaskitchen.com/2008/08/12/malai-kofta/.

Malai kofta is a delicious and rich main dish for any special occasion.
Recipe serves 4 to 6.

Ingredients:

• Kofta:
  • 1 cup boiled mash potatoes
  • 1 cup mash paneer
  • 2 tablespoon minced cilantro (hara dhania)
  • 1/2 teaspoon cumin seed (jeera)
  • 1/4 teaspoon salt
  • 1 small finally chopped green chili
  For Batter:
• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water

      Also needed:

• Oil to fry
• Gravy:
  • 2 tablespoon oil
  • Generous pinch asafetida (hing)
  • 1 teaspoon cumin seed (jeera)
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger (adrak)
  • 1 green chili
  • 1 tablespoon coriander powder (dhania)
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1 teaspoon all purpose flour (maida, plain flour)
  • 1/4 cup cream
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon garam masala
  • 2 tablespoon minced cilantro (hara dhania)

Method
Kofta

1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Pan Fried Trout

Whenever we can get out to go camp, and catch a fish. Or just buy a trout at the grocery store :). It's best to use a cast iron skillet, but it doesn't matter that much.

Season the fish with salt, pepper, and whatever herbs you like (I recommend oregano, basil). Pour 2-3 tbsp olive oil in the pan with minced garlic. Fry whole trout in pan, flipping it over once one side is brown and crispy.

Serve!

Saudi Cooks Montage

Cast Iron Clams

 This is perfect for camping, though you wouldn't think it would be.

Poke Handrolls and Toro Don

Dad took a trip to Hawaii and brought me back fresh Toro and Ahi Poke from Whole Foods on Maui. What did I do? Treated it with respect and made something cool with it!

What you need:
Sushi grade tuna, cubed
Toro (Tuna Belly) if the chef has it and it's very fresh- probably only appropriate for someone from a fishing town with Tuna
-Masago (Smelt Eggs, at Ikea surprisingly enough)
-Spring Onions, chopped
-One small piece of a fresh habanero pepper
-Japanese Mayonnaise
-Sesame Seeds (not necessary really)
- Rice topping (if you have it)
- Nori (Seaweed)
-Wasabi and Pickled Ginger

Hand Roll
Mix cubed tuna, masago, spring onions, small piece of pepper (or not), 2 tbspn mayo, sesame seeds.

Split seaweed into halves, place in the palm of your hand. Put a spoonful or more of rice, smash into your hand. Spoon in some of the mixture, kind of like a burrito. Fold corners into the center, creating a cone shape.

Sashimi
Cut the toro, make sure you do not cut with the grain as this will make the toro tough to eat. It's amazing what a good cut can do in making sushi. Browse the internet and look up how to cut it.

Sushi Rice
Follow directions on the box. If you have no box:
Rinse rice until water runs clear.
Add 2 cups of water to a pot, bring to boil.
Add 1 tbspn Rice Vinegar (dont worry if you don't have this, it's not that important)
Add 2 cups of sushi rice.
Turn stove to lowest, stir and cook for 15-20 minutes. Turn stove off, let it sit for another 5-10. Serve.

Put rice in the bottom of a bowl, add wasabi and ginger to corner. Plate like the picture, sprinkle with sesame seeds.

Aunt Diane's Lemon Meringue Pie

 Recipe TBA

Aunt Diane's Red Chile

This year for the holidays my sister, her boyfriend and I flew to Colorado Springs, Colorado to meet mom and visit with family. My Aunt Diane made Red Chile, Green, Chile, and Pinto Beans. Enchiladas for Christmas.

Red Chile Recipe:
TBA

Additional Toppings and Tortillas:
- Shredded Cheddar Cheese
- Fried Tortillas
- Shredded Lettuce
- Cubed Tomatoes
- Cubed Avocados

To Serve:
Tortilla, Chile, Cheese, Tortilla, Chile, Cheese


 Love this!

 And this...

 AND THIS!!

How to Cook Lobster Montage

MAINE LOBSTER

  

ROCK LOBSTER

 

Saucy Lamb Shanks

I was having a rough day when I decided I should exercise my creativity. I also happened to need groceries so cooking was the creative vice of choice. I called my friend Cristina and invited her to the therapy dinner. 

I went to the grocery store and decided to buy Lamb Shanks to see what I could do with them.  I also decided that I should actually use my cookbooks for once, so I scoured my book shelf for lamb recipes. A lot of decisions were being made that day apparently.

Oddly enough, the best recipe came from this Better Homes and Garden book that my grandmother owned for who knows how long.

I didn't have noodles and that seems weird, so I just made polenta as directed on the bag. To serve, I made a spoon indentation in the polenta and placed the lamb shank on top. 

The salad can be found here: http://adventuresinthyme.blogspot.com/2013/03/summer-salad.html
I wouldn't recommend making potatoes with it again, maybe steamed zucchini instead? I haven't posted that one yet, that will be next.

 

Bakeoff Winner

I made this with a friend and her brother for a bake-off at a coffee shop in Reno. The bake-off was on May 2, 2010. I was going through my pictures and just found this one. Once I remember this recipe I’ll come back to it, it was the basic recipe for chocolate lava cake (filled with homemade chocolate filling), topped with homemade whipped cream and  grand marnier raspberry sauce with raspberries on top.

Easy Berry Pie

Used making this as an excuse to miss Evidence last Spring :).

Find another recipe for making your own crust or buy grocery store crust. If you buy grocery store crust, roll it out and then lay it on the pan so you can cut off the extra to make strips to make a sort-of topping crust. Or this sounds cool too- cinnamon roll crust- http://taste-for-adventure.tablespoon.com/2011/11/17/sweet-potato-pie-with-cinnamon-roll-crust/

Preheat oven to 350.

Fill crust with Blackberries, Raspberries and Strawberries. You can do any variation of this or keep it to one fruit. I like the mix. Add 2 packets of splenda or a little sugar with vanilla and cinnamon. Bake for 45 minutes.

Preserved Lemons

Salt
Lemons

Cut the lemons into almost-quarters. Pack them with salt. Put salt in the jar to cover the bottom, add lemon, add salt, add another lemon... pack them in until the juices start to come out of the lemons to dissolve the salt. Close jar, come back in a month and it’ll be ready to use.

Great with morroccan dishes or fajitas. Can do the same thing with any citrus.  Kumquat, lime, lemons and clementines are good to do this to as well.

Summer Salad

Salad Dressing:
thyme
2 crushed garlic cloves
2 lemons
salt to taste
pepper to taste
white wine vinegar

Mix ingredients together, not sure how well it keeps I put it on most of my salads.

Salad:
Tomatoes
Cucumbers
Lettuce
Onions
Avocado

Rita's Russian Pickles

E-mail from Rita: Here is a recipe my grandmother makes:
4-5 flowers of cauliflower
3-4 cucumber
4-5 tomato
2-3 summer squash
2 apples
2-3 small carrot
3-4 pepper
All wash, cut the apples into quarters (core seeds), carrots, peppers and squash cut into several pieces. Carrots - along the cut. All folded into sterilized jars, add the parsley. Pour boiling brine. Leave on for 15-20 minutes. Then pour the brine into a saucepan, boil again and pour over vegetables again, add 1 tablespoonful of vinegar. Then close the lid sterilized, turn and cover jar with a blanket.
Brine - to 6 liters of water 1 cup salt to the rim, to boil.

Vegetables, in my opinion, are for a 3-liter jar, and the brine is clearly with the stock. And all our units - cups, cans), and even parsley)

Here's a recipe salted cucumbers
Wash cucumbers, folded tightly into a jar (not to swim) and add the dill, chopped garlic cloves, the leaves of cherry. Pour boiling brine (for 1 liter of water - 1 tablespoon of salt). Close the jar and leave to cool. Then remove the refrigerator.


Tori’s Pickles, trying to figure out what Rita was telling me to do:
Large Sliced English Cucumber
2 Onions, sliced lengthwise
4 Bay Leaves
Handful Peppercorns
1 1/2 Tbspn Salt
1/4 c White Wine Vinegar
1/4 c Apple Cider Vinegar
1/4 c Regular Vinegar
Red Pepper Flakes, depends on how spicy you want
1-2 Cinnamon Stick

(I didn’t have enough of one type of vinegar so I mixed them, it provides a nice flavor)

Mix all of the ingredients together and put them in a jar.

Sauteed Califlower and Brussels Sprouts

Cauliflower
Brussels Sprouts
Butter
Onion
Italian Bread Crumbs
Black Pepper

Pecorino and Sage Scalloped Potatoes

Soy butter
Onions
Shallots
Bay Leaves
Nutmeg
Goat Milk
Bread Crumbs
Extra Virgin Olive Oil
Sage Leaves
Potatoes peeled and sliced

Rosemary Potato Wedges

Potato
Olive Oil
Rosemary
Sea Salt

Cut potatoes into wedges, don’t peel. Brush with olive oil, rosemary and sea salt and bake for 30-35 minutes at 375 degrees. Turn about halfway through. Done when crispy on outside and soft inside after checking with a fork.

Basil Pasta Salad

Penne Pasta
Fresh Basil
olive oil
peccorino
cherry tomatoes

Cook Penne, while cooking chop basil, half tomatoes and shred peccorino.

Drain pasta, toss together and serve.

Leg of Lamb with Red Pepper Mustard

Butterfly leg of lamb, cook low on grill at about 250/300 degrees on hardwood charcoal with hickory wood chucks for about 2 hours.

Red Pepper Mustard:
2 red bell peppers- broiled and peeled
pinot noir
2 tbsp cherry honey
1 1/2 tbsp dry mustard
1/2 cup Dijon
1 tsp minced rosemary

Cook in sauce pan on medium, add ingredients together and stir.

Warm Spinach Salad

http://www.foodnetwork.com/recipes/rachael-ray/warm-spinach-salad-recipe/index.html
Extra virgin olive oil
Bacon
Shallots
Garlic
Sherry Vinegar
Spinach - 2 lbs or more
Nutmeg
4 Hard boiled eggs
Pecorino for topping

Beet and Goat Cheese Arugula Salad

1/4 cup balsamic vinegar
3 tbpn shallots, thinly sliced
1 tbsp honey
1/3 cup extra-virgin olive oil
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts
1/4 cup dried cranberries
1/2 avocado
3 oz soft fresh goat cheese, crumbled

Grilled Garlic Red Chile Thyme Shrimp

2 ancho chiles
1 new mexican red chile
1 pasilla chile
garlic
3 tbsp chopped fresh thyme
1/2 cup olive oil
2 lbs shrimp or prawns
skewers

Roast and puree peppers, garlic, thyme and olive oil. Marinate shrimp with puree. Skewer, grill for 10-15 minutes. If your skewers are wood, make sure you soak them in water for an hour. Oops.

Endive with Blue Cheese

Spread pieces of endive out on platter, sprinkle with blue cheese, olive oil and balsamic vinegar. Add pepper.

Deviled Eggs

Eggs
Mayo
Dijon Mustard
Salt and Pepper
Paprika
Green Onions
Chopped Green Olives

Boil eggs, peel and cut in half lengthwise and place them on a platter. Remove egg yolks and place them in bowl. Add all other ingredients, mix up and then dollop the mixture back into the egg whites. Add chives on top with paprika.

Stuffed Rosemary Chicken

Chicken:
Skinned and boned chicken breasts

Stuffing:
Challah
2 cloves Shallots/Garlic minced
Chicken Broth
1 tbsp Olive Oil
2 sprigs Rosemary
1/4 cup Pecorino
1 cup Fresh Mushrooms
1/4 cup Green Onions
1 stickCelery
Soy Butter
Egg

Cube the challah and either leave out in a large bowl overnight to stale or toast in the oven in 15 minutes.

Sautee garlic/shallots in a pan. Add mushrooms, onions, celery, rosemary and soy butter.

Add sauteed mix to bowl of bread, add chicken broth and egg and stir. If it’s still dry, add more broth.

Split the chicken lengthwise and fill with stuffing before baking. Once out of the oven, pour gravy over it or serve on the side.

Rosemary Gravy:
1/2 stick Soy Butter
1 Shallots- minced
3 sprigs Rosemary
1/2 cup Dry White Wine
1 cup  Brown Stock
1 cup Goat Milk

Sautee Shallots and Soy Butter in a sauce pan. Add rosemary, wine, stock and goat milk. Stir for about 10-15 minutes.

Mediterranean Couscous

This was the main dish at a vegetarian shabbat dinner at Dori Chandler's home in Greensboro, NC.

Pearl Couscous
Prunes
Sweet Potatoes
Leaks
Carrots
Potatoes
Onions
Garlic
Tomatoes
Broth
Zucchini
Parsnip/Butternut Squash

Follow couscous recipe, add everything and steam for 30 minutes.

Mini Crab Cakes

mushrooms
1 lb fresh crab meat
1/4 cup mayo low cal
old bay seasoning
celery seed or flakes
parsley

Dijon Crab Cake Sauce
1 tbsp veg oil
1 shallot- minced
1 garlic- minced
1/2 oz white wine
2 tbsp Dijon mustard
1 tbsp butter (soy or other)

Ginger Teriyaki Salmon and Scallop Salad

Salad:
Mixed herb lettuce
Cherry tomatoes, quartered
Avocado (half- diced)
Onion (one fourth)
Cucumber- diced or sliced

Salmon and Scallops:
Tspn Olive Oil
Soy Sauce
Ginger (minced)
Garlic (minced)
Sate Seasoning (not required)
Soy Sauce
Splenda Brown Sugar (2-3 tbspn)
Onion (small, sliced)
Scallops
Salmon

Put olive oil, ginger, garlic, onions, seasoning and soy sauce in the pan and let simmer for a few minutes. Add brown sugar and more soy sauce to create a thick liquid. Pan sear or fully cook the salmon and scallops.

Once cooked, place the salmon on top of the salad and then everything from the pan on top of the salmon and the rest of the salad. Enjoy!