Plum Orange Walnut Raisin Muffins

2c plum sauce (or applesauce)
~ I posted a recipe for this previously

1c plain whole milk Greek yogurt

2/3c single origin EVOO

2 lg. pasture raised eggs

2/3c pure Maple syrup

2T Mexican vanilla

just the skin of 2 Cutie mandarins
~ finely chopped

1c all purpose flour
1c buckwheat

1c rolled oats
1/2c rye flour

1t baking soda

2T baking powder

1T pumpkin pie spice

1t Himalayan pink salt

1c raisins
1c chopped walnuts

Preheat your oven to 350°

Whisk together the first group of ingredients in a large glass bowl. Whisk the dry together then add, a little at a time, to the big bowl. Don't over mix and work quickly. Stir in the raisins and walnuts. Fill the muffin cups almost to the top and bake for about 20 minutes, until a toothpick comes out clean. The loaf pan took about 15 minutes longer.

Cool, then transfer to a rack, or when completely cool, a big bowl or airtight container. . .Lin

Cranberry-Orange Healthy Nut Muffins

If you don't like overly sweet muffins, this recipe might be what you're looking for.

1c organic rye flour

2c unbleached all-purpose flour

1T pumpkin pie spice

2T each: ground flax, chi seeds

1/2c each chopped: pecans, walnuts

1t each: salt, baking soda, baking powder

1T pure vanilla

1c coconut sugar

3 pasture raised eggs

3/4c each: single source EVOO

3/4c plain whole milk Greek Yogurt

2 whole Cutie mandarins - chopped

2c chopped fresh or frozen cranberries

Preheat your oven to 350°

Whisk the first group of dry ingredients together in the big glass bowl, then do the same with the next group in the other bowl. Pour the wet ingredients into the dry bowl. Mix well but quickly, only until all the flour is incorporated. Spoon into muffin cups and/or greased loaf pans. Bake the muffins about 20 minutes. The loaf pan will take an additional 5-10 minutes.

This made 24 muffins and a muffin loaf. Good for breakfast or a healthy snack. . .Lin 

Just-About-Everything Healthy Muffins

I'm trying to keep gluten and sugar minimized, but the cravings are sneaky and pop up from time to time. Usually when I don't have good healthy options in the house.

Today I typed in a list of ingredients I wanted to use and ~VOILA~ A.I. presented me with a great base recipe to expound upon! Preheat your oven to 375° Put the dry and wet ingredients in two large glass bowls and combine them well within each bowl:

1c unbleached, organic all purpose flour

3/4c organic rye flour

1/2c organic corn flour

1c chopped walnuts

1c unsweetened flaked coconut

2T ground flax seeds

2T chia seeds

1-1/2T baking powder

1-1/2T pumpkin pie spice

3/4t baking soda

3/4t sea salt

3/4c organic granulated cane sugar

2 lg. pasture raised eggs
1/2c raisins

1/2c fresh orange juice (or orange and lemon)

~ using 1 lg. navel orange

1/2c single origin EVOO

3/4c whole milk sour cream

2 whole Cutie Mandarin oranges - finely chopped

1c+ fresh or frozen whole cranberries - finely chopped

1t -1T pure vanilla

Preheat the oven to 375° 

Combine the wet and dry ingredients until totally incorporated, with a heavy silicone spatula. Fill the paper-lined muffin cups 3/4 full. Bake 18-20 minutes until golden brown and they pass the toothpick test. 

Today, at 3pm, when these cooled I decided I was really needing some Fika time — Ginger-Turmeric tea, a little smoked goat cheese and 2 big muffins. They are SO hearty, I should have stopped at 1. I'm normally not an afternoon break person, but I know my Scandinavian ancestors did this every day. . .and these muffins smelled wonderful 😊

Fika is a Swedish term for a mid-morning or afternoon break, alone or with a neighbor or friend.

Today it's just me, but tomorrow these will go with me to my Tuesday morning Bible study. These turned out so well and are a healthy snack. . .Lin

Shrimp Bowl Surprise!

Wow, it's been a whole month since I last posted! I've taken some photos and created a few recipes, but somehow they never made it here. This one turned out so well and interesting. It makes me realize that if I just focus on an ingredient or two, then check the 'fridge and pantry to add what others I feel are needed, sometimes unlikely magic happens!

This idea started with wild caught Red Argentinian Shrimp. Then I wanted something fresh and green. I was thinking kale, but I finished that in another recipe a few days earlier. Then I spied tiny yellow-green cabbages. . .Brussels sprouts! Yes! Then I needed crunch, hence the walnuts and for a bland flavor and texture, garbanzos seemed right to bring it all together. . .

Slice then sauté the Brussels sprouts in a big spoonful of Costco's Kirkland Organic Ghee. (I've tried several brands and also made my own - this is the absolute best ghee!) As that starts to brown, add a bit of bone broth or a splash of cooking Sherry, then stir in about a cup of rough chopped walnuts. Simmer-sauté these together then add 6-8 big shrimp cut into smaller pieces and half a small, sliced onion. Stir-sauté this until the shrimp is almost done. Season - I use Lawry's Garlic Salt and my blend of finely ground black and cayenne pepper. Just before serving, stir in half a can of drained-rinsed-dried garbanzos. Cover, turn off the heat. Wait about 5 minutes, stir and serve. . .Lin

Corn, Oat, Chia and Flax Muffins with Chopped Walnuts

I gathered ingredients this morning for healthy muffins.
I'm not a big bread and grain person, but this sort of thing goes so well with soups and chili, that I'd love to create a go-to recipe that I know works. An interesting one that I really love serving. So. . .I'm on a quest for that. Then I Googled everything and let A.I. put together a recipe for me. Of course I added a couple things, and this is what I got. 

Wet Ingredients:

1 lg. pasture raised egg

1c whole milk plain Greek yogurt

1/4c single source EVOO

1/4c Maple Syrup
1t± pure vanilla

~ add ~

1 can drained, whole kernel corn

4oz. bone broth

Dry Ingredients:

1c corn flour

1c organic quick oats

2T ground flax seed

2T chia seeds

2t baking powder

1/2 baking soda
2T Everything Bagel seasoning

4 oz. = 1c chopped walnuts

1t cinnamon -or- pumpkin pie spice

Mix each set of ingredients well, with a whisk or a silicone spatula. Don't combine the two bowls until your oven is hot - preheated to 375° - and you're ready to bake. Using a big serving spoon or small ladle, fill each paper-lined muffin cup 3/4 full. Bake until they pass the toothpick test, or about 22 minutes. Cool a half hour before serving.
These turned out well textured, grainy and good! . . Lin

Walnut Basil Pesto

Using the amount of Basil shown here, with stems removed, I added a generous amount of Moroccan EVOO, 2 handfuls of chopped walnuts, about 1-1/2c grated parmesan-romano cheese blend, about 3/4c chopped chives, cayenne and black pepper, and a good sprinkle of Lowrey's Garlic Salt. 

Blend all this well in your food processor. 

I didn't do actual measurements since I wasn't planning to blog this. It turned out well though, so I'm at least sharing the idea behind the adventure.

I had some of this last night with steamed shrimp over angel hair pasta. Ohhh, it was so good!

Have fun and be bold with your cooking. . .Lin

Sweet-Savory-Crunchy Chicken Salad

Lately, I haven't been cooking as much as usual, nor posting the results. This one turned out really great but I didn't weigh or measure every ingredient, so this is more of an idea than an exact recipe, but hey, it's chicken salad! I've rarely met one I didn't like! Give this combination a try.

8oz. roasted chicken meat
1 can (drained) diced water chestnuts 
4-6 green onions
2 ribs of celery
3 small dill pickles
5-6 lg. garlic olives
a BIG handful of craisins
a BIG handful of walnuts
mayonnaise - to hold it together

Chop or slice the ingredients and mix everything together in a medium glass bowl. For a Chicken Waldorf variation, omit the olives, pickles and craisins, and substitute a couple of your favorite apples, peeled and diced. . .Lin

Pesto Pasta

I didn't need all the cooked pasta for my soup, so I chopped up some walnuts, and made a quick pesto to stir into it. I also added some shaved Dubliner cheese, which is a sharp, dry Irish cheese that seems like a fusion of Parmesan and cheddar. Mmmm! It was so good!

I'll remember this next time I make angel hair pasta and make extra for another bowl of this! If you're not a fan of basil, this brand also makes a really great tomato pesto! Both are sold at Aldi Grocery Stores. . .Lin

Orange-Banana-Walnut Coffee Cake

This is my adaptation of a banana bread my daughter made recently. Hers was only bananas, and she felt it was too dry, but I loved it! So, naturally, I made a couple substitutions and some additions. Preheat your oven to 350° Spray an 8"-9" square glass pan with oil. Hers was baked in little loaf pans, but my pans are too big for that, so -baked in a square (or round) pan- It's A Coffee Cake!

In a medium mixing bowl, whisk these together:

1-1/3c all purpose flour

2/3c corn flour

1t baking soda

1/2t salt

1T cinnamon

2T ground chia and flax seeds

In a large mixing bowl, mash and whisk together these ingredients:

2 lg. pasture-raised eggs
4oz. avocado oil
1T Mexican vanilla
1c brown sugar
1/2c golden raisins
3 lg. ripe bananas
1c chopped walnuts
zest of 1 lg. orange

Add the dry ingredients to the big bowl, about half at a time. Combine just until everything is mixed together with no dry patches. Pour this into the prepared pan, top with cinnamon sugar.

Bake until it passes the toothpick test, about 50 minutes. Cool completely before loosening the edges and cutting into squares. This turned out great! Nice for breakfast, a snack, or dessert. . .Lin

Orange-Walnut Quick Bread - Gluten-Free

Preheat your oven to 350° Whisk together these dry ingredients in a large glass bowl:

2c Namaste gluten-free flour blend

1c corn flour

1t salt

1/2t baking soda

2t baking powder

1T pumpkin pie spice

2T ground chia and flax seeds

Stir together the wet ingredients in a medium bowl using a heavy silicone spatula.

2c finely chopped unpeeled Cutie oranges

~ ~ I used my mini food processor and 9 oranges ~ ~

1c chopped walnuts (pecans or macadamias)

3 lg. pasture raised eggs

1c brown sugar

1c olive oil - light, medium or EVOO

1T real Mexican vanilla

When well combined, pour into the dry bowl, stirring and scraping everything together using that silicone spatula, only until everything's incorporated.

Pour into buttered or oiled loaf pans, sprinkle with cinnamon sugar, and bake 50-60 minutes, or until done, using the toothpick test. Cool 10 minutes before turning onto a wire rack. Wrap loosely in foil and chill in the refrigerator overnight before cutting. These can be made ahead and would freeze nicely. . .Lin

Pecan-Fruit Coffeecake

2 bananas

zest of one lemon

3/4c frozen pineapple

3/4c frozen cranberries

1c chopped pecans

2T ground chia and flax seed

3/4c single source EVOO

1c whole milk plain Greek yogurt

1/2c - 1c fruit juice - I used pineapple

1c brown sugar

1-2T vinegar

3 lg. eggs

Preheat your oven to 350° Peel and mash the bananas, chop the pineapple and cranberries. Add the remaining ingredients and combine well with a silicone spatula or a heavy wooden spoon in a very large bowl.

Whisk together the dry ingredients together:

1-3/4c all purpose unbleached flour

3/4c whole wheat flour

1c corn flour

1t salt

1/2T baking soda

1T baking powder

1-1/2T pumpkin pie spice

Add the dry ingredients - a little at a time - to the big bowl, stirring until everything is incorporated. Pour into a greased 9"x13" pan and a smaller one. Sprinkle with crunchy turbinado sugar - either plain or with pumpkin pie spice added. Bake for 45-60 minutes, depending on the size of the pan, or until each pan passes the clean toothpick test. This is great as a snack, for breakfast, or dessert. . .Lin

Cranberry-Rhubarb-Walnut Muffins

Preheat your oven to 350°. In a big mixing bowl, stir the following together until well combined:

2c chopped fresh or frozen rhubarb

1c chopped fresh or frozen cranberries

1c chopped walnuts

3/4c whole milk, plain Greek yogurt

1-1/2c brown sugar

1-2T white Balsamic vinegar

1c extra virgin olive oil

1-2T Mexican vanilla

3 eggs

When these are well combined, add the dry ingredients:

2c unbleached all purpose flour

1/2c whole wheat flour

1-2T pumpkin pie spice

1t each: salt, baking soda, baking powder

Mix well with a big wooden spoon or silicone spatula, then spoon into paper lined muffin tins. Bake about 20 minutes until they spring back when touched in the center, or pass the 'toothpick test.' Makes 24 muffins. These are great for breakfast or an anytime-snack. . .Lin

Zucchini-Walnut Muffins

In a big bowl, combine the following:

1c plain whole milk Greek yogurt 

3 lg. pasture-raised eggs

1/3c organic cane sugar

1c brown sugar

1/2c olive oil

2T Mexican vanilla

1c chopped walnuts

1/3c craisins

1oz. candied ginger

zest of: 1 orange and 1 grapefruit

2c finely chopped zucchini - 1 med. zucchini

In a smaller bowl, stir together these dry ingredients, then add to the big bowl, half at a time, stirring everything together well:

2c unbleached organic flour

3/4c corn flour

1T ground cinnamon

2T ground chia and flax seeds

1t each: salt, baking soda, baking powder

Spoon into paper lined muffin tins. Sprinkle the tops with cinnamon-spiced turbinado and coconut sugar. (1T ground cinnamon + 1/4c of each type of sugar) Bake in a preheated 350° oven, 20-25 minutes. Makes 24 nice sized muffins. . .Lin

Lingonberry, Blueberry-Lemon Chèvre, Romaine Salad and Dressing

This is my version of a salad at a fancy restaurant in the same complex as the condo, that I own fractionally with 7 others. Their menu was posted online and this piqued my interest, It's called Lingonberry and Goat Cheese Salad. I'm at a disadvantage - I've never had their salad, nor is there a photo, but I have most of the listed ingredients and a couple not called for, of course. . .

crisp, washed and sliced Romaine lettuce

*thinly sliced purple onion

a little sliced celery heart

lemon-blueberry chèvre

craisins-dried cranberries

chopped walnuts

Lingonberry Dressing: I have no idea what their dressing is like, but this time I stirred 3T of lingonberries with 2T each of: Mengazzoli Italian white wine vinegar, water, EVOO and 1/2t-1t of fresh ground black pepper. This turned out similar to a really flavorful Raspberry Viniagrette.

Next time I might make a creamy version, mixing the lingonberries with a little mayo, black pepper, and plain Greek yogurt -or- sour cream. A good poppyseed dressing would also be a good base for the warm lingonberries. 

This was a wonderful salad! I can't think of much I'd change *(although, diagonal sliced green onion might be a good swap for the purple onion) I ate the whole salad myself! . .Lin

Crunchy Broccoli Craisin Salad

To make the dressing, combine a 2-3T of lemon juice and the same amount of fruity white Balsamic vinegar, salt, pepper, dry dill, 1-2t sugar, and about 3/4 to 1c of mayonnaise. I don't remember the exact amounts since I made this a day or so ago and didn't write it down, but this is a pretty good guess. Before pouring over the salad, I had to add about 1/3c of water since it thickened up since I made it.

Chop into a medium-large glass bowl:

1 lg. broccoli crown

1 celery heart with greens

1/2 lg. sweet onion

2/3c craisins

2/3c chopped walnuts - optional

I absolutely recommend adding almonds or walnuts, but . . . I forgot to pack mine! With or without nuts, this always turns out so well. It's best when made at least 6 hours in advance and chilled until you're ready to serve. . .Lin

Strawberry-Broccoli-Chicken Salad

1 broccoli crown - washed and dried

Break this up into florets. Cover with a damp paper towel in a single layer, in a flat bowl. Microwave for 90 seconds. Uncover and add:

2c chopped celery
4 sliced green onions
2oz. chopped walnuts
5-6oz. cubed roasted chicken
1/4c Asian Yum Yum Sauce
. . .or poppy seed dressing. . .
2T fruity white Balsamic vinegar
1t Everything Bagel Seasoning
fresh ground black pepper
quartered strawberries

At this point, you can cover the salad with plastic wrap and chill it to serve within the next several hours, or a day or two, or serve right away.

To serve, scoop some into a bowl then toss a bit, since it's a layered salad, to coat everything with the dressing.

This is a really good salad! . .Lin

Sunday Morning Muffins

It's actually Saturday morning...but...I'm making these for a family get-together tomorrow, after church...so...Sunday Morning Muffins!

In  medium glass bowl,

combine this first group of ingredients:

3/4c (6oz.) full fat plain Greek yogurt

1-1/2c coconut sugar

3 lg. eggs

1/2c light olive oil

1T white Balsamic vinegar

2T Mexican vanilla

2c mixed fruit:

fruit cake mix, golden raisins + chopped frozen pineapple

1c nuts, today I used:

sliced almonds + chopped walnuts

In a bigger bowl whisk together:

1c whole wheat flour

1c all purpose flour

1c corn flour

2T ground chia and flax seed

1t each: baking powder, baking soda, salt

1T pumpkin pie spice

1/2T ground ginger

Preheat oven to 350° Mix the fruit, oil and egg mixture with the dry ingredients using a big silicone spatula. Fill paper-lined muffin cups 2/3 full. Sprinkle the tops with spiced turbinado sugar.

Bake for 18 minutes, or a bit longer until a center muffin passes the toothpick test. This recipe makes 30 nice size muffins, or 24 muffins and a little cake. The cake baked separately, for 50 minutes.

Cool in the pan an hour or more before removing. When completely cool, these can be stored, stacked in a cake container or just mounded on a platter and covered with a dishtowel.

These are really good!

Mmmmm . . . Muffins! . . . Lin

Walnut-Raisin Rye Bread

I almost didn't post this since the loaf turned out so flat. It baked all the way through, has good texture and flavor, but I thought it would have turned out 'airy-er.' If any of you who bake regularly see this, let me know if you have suggestions. More yeast? I also wonder about the resting time. Before the 12 hours had ended, maybe halfway through, it seemed the dough was higher than at the end. Can bread be 'over proofed?' I had a couple thin pieces with butter this morning, and it's really good, I'd just like it a bit puffier.

I wanted to try a rye version of the whole wheat bread I made last week. I was only going to make one change, switch the whole wheat to rye flour. Well, I found several other things I changed. I also swapped out the all purpose flour for golden white bread flour from our local co-op, and reduced the amount of brown sugar. And I added the raisins and walnuts 😕 Change and spontaneity can be the spice of life! 😁

In a large bowl combine:

2c organic rye flour

1c organic golden white bread flour

2T ground chia and flax seeds

1/2T Himalayan pink salt

In a smaller container, gently stir the following. When mixed, add to the flour bowl.

1½c very warm water

1½t active dry yeast

1/8c brown sugar

1/2c golden raisins

2/3c walnuts chopped

Combine ingredients in the two containers, in the big bowl. Add the chopped walnuts, mixing quickly and well, using a big heavy silicone spatula. Cover and put in a warm place for 12 hours.

After 12 hours, the dough should be doubled in size and will be sticky. Transfer it to a floured surface and move it around a while, just to wake it up, with well floured hands. At the end, shake Everything Bagel Seasoning on the loaf and coat the whole exterior. Put it into a parchment lined bowl.

Preheat the oven to 425° with a large Dutch oven and lid also in the oven, to preheat. When the oven's ready, transfer the dough and the paper to the hot container, cover and bake 30 minutes. Uncover and bake an additional 10 minutes to crips and brown the top. Cool completely before slicing. The bread can be stored several days in the baking container, covered, on the countertop. . .Lin

Cranberry Orange Banana Walnut Cake-Bread

1c corn flour

1c toasted oat flour

1c all purpose flour

1T pumpkin pie spice

1/2T baking soda

1/2T baking powder

1t salt

1c walnuts - chopped

Preheat the oven to 350° Butter and sugar a 8"x12"x2" glass baking pan with turbinado or coconut sugar.

Whisk all the dry ingredients together in a big glass bowl.

3 lg. eggs

2/3c light olive oil

2/3c plain Greek yogurt

1c turbinado sugar

3 chopped 'CUTIE' oranges

1 lg. banana

1T vinegar

1T Mexican vanilla

1c whole cranberries - chopped

Put the eggs, and everything else in this group, in a large glass container - except the cranberries. Mix this with an immersion blender.

Rough chop the cranberries with a hand food chopper, then stir them in. Combine this with the dry ingredients, mixing well and quickly, by hand. Pour into the pan and bake for 50 minutes. Cool for an hour before serving.

This is great for breakfast, a snack or dessert. . .Lin

Walnut-Pecan Rhubarb Muffins

DRY INGREDIENTS:

1c each:
~ corn flour - NOT corn meal
~ white wheat bread flour
~quick rolled oats - mortar and pestled

1t each:

~ baking soda, baking powder, salt

1T pumpkin pie spice

1-1/2c chopped walnuts and pecans

Preheat the oven to 350°
Whisk flour, leavening and spice together in a medium bowl, stir in the nuts.

LIQUID INGREDIENTS:

3 lg. eggs

1T Mexican vanilla

1-1/2c light brown sugar

1/2c Chobani plain Greek yogurt

1c light olive oil or melted coconut oil

2c chopped rhubarb

In a large glass bowl, combine the first 4 ingredients, whisking well until the sugar is dissolved, then add the rhubarb. Once this is smooth, add the dry ingredients about 1/3 at a time, stirring well, with a heavy wooden spoon.   When everything is combined, spoon into lined muffin tins and bake 22-24 minutes. Cool then remove from the tins. Makes 30 muffins. . .(. . .or 24 muffins and a little cake 😉)

This is an adaptation of one of my previous MUFFIN recipes from 2012. Either recipe would be great for breakfast, dessert or a bedtime snack. They're especially good with some Bigelow Raspberry Royale or Earl Grey tea. . .Lin