My dear sister has been baking various renditions of her ever evolving hearty breakfast muffins for as long as I can remember.
Like so many home cooks these days she has been updating and adapting her muffin recipe to accommodate her extended family’s food intolerance issues. Lactose and gluten intolerance are as common these days as is an awareness for reducing fats and sugar in our everyday
There is such an abundance of healthy nutritional ingredients baked into these breakfast muffins to fuel even the busiest of mornings!
Ditty’s Healthy and ever so Hearty Breakfast Muffins
makes 12 muffins
Equipment: 12 muffin baking tin lightly spritzed with cooking spray
preheat oven to 400 f /180 c with oven rack set in the center position.
- 2 ½ cups gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 1/4 cups old fashioned rolled oats
- ¾ cup chopped dates, golden raisins, or dried cranberries
- ½ cup broken pecans, walnuts, or slivered almonds, + 12 whole nuts for garnish
- ½ cup sugar
- 2 large organic eggs
- 2 cups almond milk
- ½ cup applesauce or Greek yogurt, or a combination of both
- 1cup peeled and diced apples or pears, optional
For the Holidays add the following :
- 1/2 cup pumpkin puree to the batter; omitting the of Greek yogurt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- a pinch of clove
- 1 egg white, whisked
- 1 tablespoon each of cinnamon and sugar, combined
- 12 whole nuts for garnish
In a large mixing bowl combine the flour, baking powder, baking soda, salt, and rolled oats all stirred together until well combined. Add the dates, or other dried fruit, and pecans, or other nuts, and the sugar. Using your hands massage all the ingredients together until well incorporated.
In a separate bowl combine the eggs and almond milk and whisk until combined.
Begin adding the liquid mixture to the dry ingredients while stirring with a wooden spoon. Continue adding the liquid mixture and folding it into the batter until well combined.
Add the applesauce and / or the Greek yogurt and fold in until well combined.
Then fold in the diced apples or pears if using.
Using an ice cream scoop, fill the muffin tin until each cup his fully filled with batter and the batter that is mound up slightly in the center of each muffin.
Whisk the egg white and lightly brush the tops of each muffin. Place a whole nut atop each muffin and sprinkle with the cinnamon sugar mixture.
Transfer the muffins into the preheated oven and bake for 20 minutes. Test by inserting a skewer into the center of a muffin. If the skewer comes out clean when withdrawn the muffins are done.
Transfer the muffins in the tin to a cooling rack and set aside to cool.
Best to Serve the muffins while they are sill warm!
Nothing compares to the exquisite taste of ripened peaches just plucked from the trees here in Pennsylvania Dutch country. Farm stands that dot the verdant green landscape are laden with an abundance of peaches, sweet corn, green beans, patti-pan squash, zucchini, eggplant, and of course the very best vine ripe tomatoes you will ever taste!
No recipes required!
Ajvar is a traditional roasted red pepper sauce/ puree favored throughout the Eastern Mediterranean, with regional variations across Lebanon, Syria, the Balkans, Turkey, and the Middle East. Ajvar is served with grilled meats, fish, kabobs, mezze plates, or just slathered onto a warmed pita bread.
Ajvar is a simplified Muhammara (see Recipe here),either of which I like to keep on hand to jazz up those meals that beg for a flavor boost.
Ajvar is available in in Greek and Middle Eastern shops and online, through rarely found on supper market shelves. So why not prepare Ajvar at home. The ingredients are all readily available and the recipe that follows will walk you through the process. Preparing the peppers and eggplant may seem a bit tedious, but it is all well worth the effort I assure you. The slightly sweet and smoky aroma wafting throughout the kitchen will be enough to spur you onward with the tasks at hand.
Putting up a jar freshly made Ajvar is one of those cook’s moments, a raison d’etre if you will and, I have to say, what makes cookery so compelling.
So, with that thought in mind let’s get cooking!
makes 1 quart
- olive oil as needed
- 4 ripe red bell peppers
- 1 ripe red jalapeno chile
- 1 medium eggplant
- 5 large garlic cloves, skin on
- 2 tablespoons unfiltered apple cider vinegar
- 2 teaspoons sea salt + more to taste
Rub the bell peppers, jalapeno, eggplant, and garlic with olive oil and place on a large baking tray.
Place the tray of vegetables under the preheated broiler and broil until the skins on the peppers, jalapeno, and eggplant blister and are are charred in spots. Turn all the vegetables and continue broiling. Remove the garlic as soon as it is lightly colored and set aside.
Continue broiling the reaming vegetables until all sides are charred and blistered.
Transfer all the broiled vegetables to a large bowl and seal tightly with cling film and set aside to cool.
When the vegetables are cool enough to handle you are going to peel away the charred skins and discard them. As tempting as it may be, do not rinse the vegetables under the tap as you work. Doing so will only wash away the flavor you have created during the broiling process.
Likewise be sure to reserve all the juices from the roasting pan as well as the juices collected as you remove the seeds from the peppers, chile, and eggplant. All these flavorsome juices will be added back into Ajvar later.
Cut the bell peppers and jalapeno in half. Remove all the seeds and membranes and discard them. Tear the bell peppers into strips lengthwise and place them in the work bowl of a food processor along with the peeled eggplant.
In a small bowl combine the jalapeno, peeled garlic, salt, and vinegar and mash together with a wooden spoon to form a paste and set aside.
Begin pulsing the peppers and eggplant in the processor until the mixture looks like a coarse puree.
Stop the machine and spoon the garlic chile mixture on top of the red pepper puree and pulse until the mixture begins to smooth out.
Place a wide nonstick fry pan over medium low heat and add 2 tablespoons of olive oil. When the oil is hot add the Ajvar puree to the pan and stir for several minutes. Then add any reserved juices and stir them into the puree continue to simmer for 30 minutes, stirring from time to time to avoid any scorching.
Taste and add salt if needed.
Transfer the Ajvar to a sterilized jar and cool to room temperature. Add a thin layer of olive oil on top of the Ajvar and seal tightly with a lid and refrigerate.
The Ajvar will keep in the refrigerator for at least a month or more.
Serve as suggested as well as with j sandwiches, pasta, tacos or anything else that comes to mind.
Guacamole, ahu ctl in the Aztec language, is unequivocally Mexico’s most loved contribution to an ever evolving international cuisine that embraces diversity as a commonality of taste.
Guacamole making has been practiced for thousands of years in central Mexico where avocados originate from. The simple traditional guacamole recipe is essentially unchanged. Avocados, onions, chiles, lime juice, cilantro and salt are tossed into a molcajete, a volcanic stone mortar, and pounded with a stone pestle into a rich and flavorful guacamole much like the guacamole we are making today.
I use a mixing bowl and a wooden Mexican bean masher instead of a molcajete for this process which works perfectly. The bean mashers are sometimes available online or in markets in Mexico. Otherwise use a wooden mallet or pestle. Doing the mashing by hand is an essential part of the process that melds the flavors together while preserving their charter. Please, do not even think of using a food processor!
I have probably made guacamole over a thousand times in my lifetime, yet every time I make it, it feels fresh and new. Repeating time tested rituals is what I love about being a cook. There is always a shared history in everything that one does in the kitchen.
I highly recommend using Hass avocados for guacamole or any other application for that matter. They are plentiful here in the US. Most are imported from Mexico and consistently top quality. Hass avocados are smaller than the smooth skinned Fuerte avocados. They have a darker textured skin and a higher oil content that imparts a richer flavor and creamier texture for your guacamole.
The recipe I have provided is only an approximation. Every time you make a guacamole involves orchestrating a delicate balance of flavors so quantities of ingredients will vary somewhat! The key here is to taste and trust tour instincts as you go until the balance of flavors tastes just right. Keep in mind the assertive flavors of a margarita. Balancing the creamy fresh green taste and texture of the oil rich avocados with the tang of onions, the heat of chiles, the tartness of fresh lime juice, and the zest of the cilantro requires an assertive saltiness to bring all those flavors harmoniously together. Practice will have you making a truly authentic guacamole in no time!
Keep in mind that guacamole is best when served fresh so prepare batches accordingly.
- 2 or 3 Hass avocados
- ½ onion, finely diced
- 1 or2 serrano chiles, seeds removed and finely diced
- 2 tablespoon finely sliced cilantro leaves
- 2 tablespoons freshly squeezed lime juice + more to taste
- 1 teaspoon sea salt + more to taste
- 1 tablespoon olive oil f using Fuerte avocados.
Slice the avocados in half lengthwise and remove the pits, reserving one to use when serving if you like.
Spoon out the flesh of the avocados and place in a non reactive mixing bowl.
Add the diced onions, diced chiles, sliced cilantro leaves, lime juice, and salt to the bowl.
Using a wooden bean masher, wooden mallet or wooden pestle, mash the contents of the bowl together until the mixture has a relatively uniform textured consistency and a thick overall creaminess without overworking it if that makes sense.
Taste the guacamole and add additional lime juice and salt as needed. Keep in mind that the lime juice and salt is what is going to bring the guacamole to life!
Serve the guacamole in a non reactive bowl. Tradition has it that placing an avocado pit in the center of the guacamole will retard any discoloration due to exposure to the air. Whether this is true or not is questionable, but it does make an alluring presentation so why not if you like.
Serve guacamole with crisp corn tostada chips, as an accompaniment for tacos, or my favorite, with huevos rancheros for breakfast.
If you refrigerate the guacamole for any lengthen of time before serving press cling film directly onto the surface of the guacamole, seal tightly and refrigerate.