Saturday, April 28, 2007

Eat Yellow

Barbara over and Winos and Foodies has come up with a blogging event in support of Lance Armstrong's Livestrong Day. She has asked that we post foods that are yellow for this event. I didn't know what I wanted to do and then found some ripe bananas on sale and the grocery store for $1. I had bookmarked some banana muffins and decided to make those. These are from Stacy at Hambones. They caught my eye because they use wheat germ. I decided to add some vanilla and use 3 bananas instead of measuring the amount. I think maybe next time I would no t use nutmeg. The recipe calls for pumpkin pie spice but I don't have that, so I used cinnamon and nutmeg. The only other change I made was to use canola oil in the MUFFINS instead of butter. These are very moist and nice and banana tasting. Thanks, Stacy! By the way, this plate is from my grandmother's house. It is an American Lamoge plate. Daddy "claimed" it for me. Isn't it pretty? Banana Muffins
3 tablespoons wheat germ -- any flavor
2 tablespoons firmly packed brown sugar
1 tablespoon flour
1 tablespoon margarine -- melted
1/8 teaspoon pumpkin pie spice (omitted)

1 1/2 cups flour
1/2 cup wheat germ -- any flavor
1/2 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (I used 1 teaspoon cinnamon and 1/2 teaspoon nutmeg)
1/2 teaspoon salt -- optional (I didn't use but WOULD recommend using it)
3/4 cup mashed ripe bananas (about 2 medium)
3/4 cup skim milk
3 tablespoons margarine melted
2 egg whites -- lightly beaten Directions
Heat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine topping ingredients; mix well. Set aside. In large bowl, combine flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well. In medium bowl, combine bananas, milk, margerine and egg whites; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, patting gently. Bake 20 to 22 minutes or until wooden pick comes out clean. Cool five minutes on wire rack; remove from pan. Serve warm.

Tuesday, April 24, 2007


As I'm in the middle of my second week of testing, I haven't had much time to cook, much less take pictures of my cooking! So, I struggled to come up with something for sweetnick's ARF Tuesday. I went to the internet...lemons! I have a lemon muffin recipe I haven't posted and, as they have Vitamin C, lemons are antioxidant rich. Be sure to check out Sweetnick's for more great recipes.
I made these muffins when I went home at spring break. My mom had some friends coming into town and I decided to make them a breakfast treat. At first I was a bit disappointed in these...they were kind of dry, but Mama said that after they zapped them in the microwave a bit, they moistened back up. So, take a whirl at these Lemon Poppy Seed Muffins by Dorie Greenspan...just be sure you're not going to be taking a drug test any time soon. Our pathologists told us that they REALLY DO give a positive opium result on a drug screen!

Lemon Poppy Seed Muffins
from Baking from My Home to Yours, by Dorie Greenspan

2/3 cup sugar
grated zest and juice of 1 lemon
2 cups AP flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs
1 teaspoon vanilla etract
1 stick (8 T) butter, melted and cooked
2 Tablespoons poppy seeds

Preheat ovento 400 degrees F. In a bowl, rub the sugar and lemon zest together with your fingers until the scent of lemon is strong. Whisk the dry ingredients into the sugar. In another bowl mix together the wet ingredients (sour cream to butter). Pour the liquid ingredients over the dry ingredients and stir quickly and gently. Some lumps may be there...this is better than overmixing. Stir in the poppy seeds. Divide batter evenly among the cups of a prepared muffin tin. Bake for 18-20 minutes or until the top is golden and a knife interted in the center comes out clean. Cool for 5 minutes in pan and then remove the muffins from the tin. If desired make icing (1 cup confectioners' sugar and 2-3 T fresh lemon juice) and drizzle over the muffins.

Tuesday, April 17, 2007

Swimming Upstream

That's what I feel like I'm doing! So much to do, and want to do, so little time! I took one of my tests today and it wasn't too bad. The worst one, pharmacology is on Friday. So basically, until I'm done with pharm I will continue to feel like a salmon. :-) So, I give you salmon croquettes. I made these SO long ago and don't think I've posted them. If I have, please forgive me! These are a childhood favorite and one of the few things that I eat with ketchup. Somehow, the "mushy" inside with the crispy outside is pleasing. Along with them, I give you a simple salad (from another meal) that is oh so spring and oh so refreshing. With omega-3's in the fist and anti-oxidants in the salad, this is the perfect meal for Sweetnick's ARF-5-A-Day Tuesday. Head on over and check out the other recipes.
Salmon Croquettes
1 15 oz can salmon (2T juice saved)
1 egg
1/3 cup mined onion
1/2 cup flour
1 1/2 teaspoons baking powder

Clean salmon (making sure all bones are removed). Mix with the egg and onion. Stir in flour. Add the baking powder to the reserved juice. Stir this into the fish mixture. Heat a skillet and either spray with cooking spray or drizzle some olive oil in the bottom. "Fry" the croquettes until they are browned. Enjoy.

Strawberry, Feta, and Romaine with Balsamic Vinegarette Salad
Fresh romaine lettuce
feta cheese
balsamic (or your favorite kind) vinegarette

Clean and cut lettuce and strawberries. Toss in a bowl with the feta cheese. Serve with dressing and enjoy.

Sunday, April 15, 2007

The chicken Came First

Sorry for the absence. I finished classes this week and am now in the beginnings of two weeks of tests followed by a month of studying leading up to my Step 1 exam. Yay for being done with class, boo for tests and studying. the food. I have been told that I need more post with meat. Though this is chicken, it's still meat. So, Nathan, this is for you (and Ashley!). I honestly don't remember where I found this. I'm pretty sure this is from some kind of magazine. It's a parmesan almond chicken. VERY easy and tender chicken with a nice flavor to it. My family has used it as a post-church lunch on Sundays because it doesn't take long to cook. Enjoy!

I didn't put almonds on this because I didn't have any, but the almonds are a very good addition. When I make this for my family, I do half with almonds and half without, a very easy modifications if you have non-nut eaters in the mix! Another reason this is good, is that it is easy to make a lot or a little. For instance, I used 2 chicken breasts this time but I'm sure we've done it with six easily. So, Nathan...have chicken and enjoy!

Almond(-less) Chicken
1/2 cup breadcrumbs
1/2 cup Parmesan cheese
2 T parsley
1 garlic clove, minced
1/4 teaspoon pepper
3 egg whites
boneless chicken breasts
1/4 cup sliced almonds (optional)

Preheat oven to 350 degrees F. Combine first 5 ingredients (breadcrumbs through pepper). Beat egg whites. Dip chicken in egg whites, then coat with crumb mixture. Place in pan of appropriate size (for more, use 13X9). Sprinkle almonds on chicken, spritz with PAM (or other cooking spray to add crispiness), and bake UNCOVERED for 30 minutes.

Tuesday, April 10, 2007

Bran Muffins

Last week I decided to get rid of some boxes in my pantry. One of these was some wheat bran. So, I found a bran muffin recipe and threw it together. I was concerned that it wouldn’t be sweet enough because it didn’t have any sugar in it; but the molasses was just right and this muffin was perfect!

I had a little fun taking pictures. These plates are from my Granny’s house. They are the plates we always used and I grabbed them up when no one else wanted them. The books underneath the plate are medical and pharmaceutical manuals that my grandfather had when he was in the Navy. He served in both World Wars. I think it’s pretty neat!

I’ve decided that I really like bran muffins. They are not overly sweet but have a sweetness to them, I think partly from the molasses and partly from the bran itself. They are also healthy for you as they contain a good fiber source. I don’t know that they have anti-oxidants, but they are one of the most fibrous parts of the grain and that is important for you, SO, if you don’t mind Cate (!), this is my entry for Sweetnick’s ARF-5-A-Day Tuesday. Head on over to Cate’s and check out the other entries. I’m sure there will be something wonderful, as I’ve already seen one of the other participants.

Bran Muffins from AllRecipes
(This is for 12 muffins, the original makes 24. I just halved all amounts)
1/2 cup all-purpose flour
½ cup whole wheat flour
3/4 cups wheat bran
1/4 teaspoon salt
5/8 teaspoons baking soda
3 tablespoons molasses
1 cups buttermilk
1 egg while, one whole egg or no egg (the original calls for 1 egg)
1.5 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups. In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
If you really want to put some antioxidants in these muffins, you can add some blueberries or strawberries.

Sunday, April 08, 2007

Rose Pie

Happy Easter!!! This is the day that we celebrate Jesus rising from the dead. On Friday, He submitted to death, though He had done nothing deserving of that, so that He could be the perfect sacrifice...paying the debt for ALL of our sins, if we just trust in Him for forgiveness. But it did not end in Death, He defeated death and rose from the grave, body and soul, and now lives forever at the right hand of God! I pray that you know the joy of His salvation and the peace that it brings.
My family was here for the weekend and we had Easter lunch at my apartment. Mama made ham and I cooked some squash, asparagus, deviled eggs, and rolls. For dessert I made Rose Pie (what a perfect name for today!!!). This is a cobbler type dessert that is named after my grandmother's aunt (or cousin, we're not sure which!), Rose East. It is a cobbler that rises over the fruit.
I made an apple version, though in my mind peach is the perfect flavor. You can use any fruit that you want to use. I decided to use apples. I used the canned apples that were cooked for desserts but unsweetened and sweetened them myself. I haven't made this is a while and did realize that the batter is so liquid. It is almost the consistency of a thin pancake batter. Don't worry, this IS the way it should look and it does cook to be like a cobbler topping. Also, it doesn't fully cover the fruit. I didn't realize this and though I had done something wrong, but both Mama and Daddy said that was how it worked. So, enjoy this yummy and easy dessert with YOUR family!
Rose Pie
1/2 stick butter/margarine
1/2 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup milk
2 cups, sweetened fruit (I used 1 can of apples for desserts, 1/4 cup brown sugar, 1/4 cup splenda, and some cinnamon) - Mama said she uses pie filling
Preheat oven to 350 degrees F. Melt butter in the bottom of a small casserole. Mix together dry ingredients. Stir in milk. Pour over butter, do NOT stir. Pour fruit over batter, do NOT stir. Place in oven and cook until batter is browned (about 30-40 minutes).

Tuesday, April 03, 2007

What a Catch

I spied this recipe a couple of weeks ago on What Geeks Eat. I decided I would try it out, especially since I had some okra in the freezer that I needed to use. I knew that I would be the only one eating this, since my roomie doesn’t eat catfish but I wish that I had had someone to share it with, as I ended up throwing some away just because I had eaten it for so many days! I really liked the combination of catfish with the “classic” okra and tomatoes flavor. It was satisfying and light at the same time. Since catfish is healthy and tomatoes are antioxidant rich, this is my entry for Sweetnicks ARF Tuesday. Check her out later today for many other great recipes.
Simple Fish Gumbo from What Geeks Eat
2 pieces of cod, fresh or frozen, cut into chunks (I used frozen catfish)
1 large onion, diced
1/4 cup of diced ham, bacon, or smoked pork jowl (I omitted)
6 cloves of garlic, diced
2 ribs of celery, diced (I omitted b/c didn’t have any)
1 cup of fresh or frozen bell pepper strips (I used frozen red)
1 cup of fresh or frozen okra
1 large can of roma tomatoes (I used a 14 oz can of diced tomatoes)
8 ounces of chicken stock or water (if needed)
Tabasco Sauce to taste
Worchester Sauce to taste
2 teaspoon Gumbo Filé powder
Take fish from freezer, if using frozen fish. Add to a 4 quart pan on medium heat the pork, celery, onion, and garlic. Allow this to cook until soft. Add the pepper strips, tomatoes and stock or other liquid if needed. Bring the heat back up and then add the Tabasco and Worchester sauces to taste. Check to see if salt is needed. Add the okra and bring back up to heat. Cut the fish into chunks and add it to the pot. Bring it back up to heat. Once the fish is cooked through add the Gumbo Filé and stir well. Serve with some parsley on top.

Monday, April 02, 2007

Friends are the best...Bar none!

Well, so far I have stuck to my resolution to have someone over every month. In fact, March I had two separate groups…the post-dance group and a dinner and movie on Thursday. I served Curry Chicken Divan, which I’ve posted about before. ME brought potatoes and bread, RW brought salad (Romaine with strawberries, feta, and raspberry vinegarette), and I made sweet tea and dessert.

The dessert is a peanut butter brownie that Alicat posted a while back. Although, she’s not blogging anymore her recipes are still up and there are a lot of good ones, so check it out. Anyway, I decided to “lighten” this up just a bit by using yogurt instead of oil. I think it turned out a little more cakey that it would have otherwise, but it was still yummy and well received. It wasn’t dense but wasn’t ultra-lite either. Just a nice, cakey peanut butter brownie. As you can see in Alicat’s pictures, hers were quite fudgy owing to the use of oil. I’ll probably do it normally next time to compare the results, but if you’re looking to lighten up a bit, this is a good option.

I think this would even be good split in half with some jelly spread between the layers to make a peanut butter and jelly brownie. Try it today as today is National Peanut Butter and Jelly day!

Peanut Butter Brownies
1 box yellow or while cake mix (I used white)
2 eggs
2/3 cup peanut butter (I would use more next time)
1/3 cup oil (I used yogurt)

Mix oil, eggs, and cake mix until thoroughly combined. Add peanut butter and mix until incorporated.* Bake at 350 for about 20 minutes (13 X 9).

*Oops! I missed this part and mixed it all together at one time. Doing it as instructed would lead to a marbled appearance.