Quince
Rambutans
Pomelo
Kumquats
Mangosteen
Oatmeal Waffles
makes about 3 large Belgian waffles…my favorite variation: sub one small, very ripe mashed banana for the sugar, and cut back on the butter by half.
1 cup rolled oats
1 cup buttermilk
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 large egg
4 tablespoons unsalted butter, melted and cooled a bit
1 cup buttermilk
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1 large egg
4 tablespoons unsalted butter, melted and cooled a bit
Stir together oats and buttermilk. Cover and refrigerate overnight.
Whisk together flour, sugar, baking powder, baking soda, and salt. Add eggs and melted butter (add banana now if using) to oat mixture, and stir well. Add flour mixture; stir until just blended. Batter will be very thick.
Cook using a waffle iron set to medium-high—I turned the dial to 5 and cooked it a little longer than the built-in timer said to. If you’re using a banana you’ll probably need to go a minute longer—I take them out when the flow of steam has slowed down significantly.
To make pancakes, heat a griddle over medium to medium-high heat and cook using 1/4 cup scoops of batter, flipping when the underside is golden brown and the top looks set around the edges.
Garlic, olives and Emmenthaler pizza finished with arugula, capocollo and herbs
HEMPMILK different but good for ya!
Marinated Greek-Style Pasta
Ingredients
- 1 (16-oz.) package orecchiette*
- 1/2 pound hard salami slices, cut into strips
- 1/4 pound assorted deli olives, pitted, drained, and cut in half
- 1 (7-oz.) jar roasted red bell peppers, drained and chopped
- 6 pepperoncini salad peppers, cut in half lengthwise
- 1/2 English cucumber, thinly sliced into half moons
- 1 1/2 cups bottled Greek vinaigrette with feta, divided
- 1 pt. grape tomatoes, cut in half
- 1/4 cup firmly packed fresh flat-leaf parsley leaves
- 4 ounces feta cheese, crumbled
Preparation
1. Cook pasta according to package directions; drain. Rinse with cold running water.
2. Toss together pasta, salami, and next 4 ingredients. Add 1 cup vinaigrette, and toss to coat. Cover and chill 2 to 24 hours.
3. Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.
*Penne pasta may be substituted.
- YIELD: Makes 14 to 16 servings
- HANDS-ON:30 Minutes
- TOTAL:2 Hours, 40 Minutes
- COURSE: Main Dishes, Salads
Mostly all things Green are good for you…Add Leafy Veggies to your diet!
Spice Spice and more Spice
Fig and Raspberry Cheesecake Bars (crust from Bon Appetit)
3/4 cup flour
3/4 cup old fashioned oats
2/3 cup (packed) brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 tablespoons chilled unsalted butter
2 (8-ounce) packages cream cheese, softened
pinch of salt
1/2 a cup sugar
1 teaspoon vanilla
finely grated zest of 1/2 a lemon and 1/2 an orange
2 eggs, room temperature
3/4 cup sour cream
half a pint of fresh raspberries
about 5 figs, quartered or diced into raspberry-sized pieces
Preheat oven to 350.
For the crust: line a square baking pan (8x8) with parchment and spray lightly with no-stick.
Combine flour, oats, brown sugar, spices and salt in a medium bowl. Add butter; rub in with fingertips until topping holds together in small clumps. Press into pan; bake until just starting to brown, 10-15 minutes. Set aside to cool while you make the cheesecake batter. Turn oven down to 325. Boil some water and get a larger pan ready for a water bath.
For the cheesecake, beat cream cheese, salt, sugar, and zest with paddle attachment on medium speed for a couple of minutes, until smooth, scraping down sides occasionally. Add eggs one at a time on low speed, mixing until completely incorporated. Scrape bowl. Add sour cream and vanilla and mix on low speed until just combined. Scrape bowl one more time and mix for just a few more turns.
Arrange figs and raspberries over crust; put pan into a larger pan with high sides; pour boiling hot water into larger pan to come halfway up the sides. Bake until just set in center; mine took about 35 minutes.
Remove from water bath and let cool to room temperature. Transfer to refrigerator to chill completely, then cut into bars.
(Source: eatyourvegetable.com)
Truffles
Apple & Peanut Butter or Peanut Butter & Apple
Pear and Almond Tart
