Foodie Fridays: Small Batch One Banana Muffins

All decked out in Christmas-colored silicone baking cups!

I used to love to bake, but these days I rarely do so as I must watch my carbohydrate intake.  However, every once in a while I feel the need to bake something, so I try to make small batch recipes since I am just baking for two.  Recently we had one very overripe banana that either had to be used up or thrown away, so I tried a Small Batch One Banana Muffins recipe which turned out great.  I usually find banana muffins to be way too sweet, but by adding 60% dark chocolate chips and coconut sugar (which does not taste as sweet as brown sugar) these muffins were just right.  Next time we have an overripe banana I will make these again!

Small Batch One Banana Muffins

1 C. flour (I used white whole wheat flour)
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 C. melted unsalted butter (or vegetable oil)
1 overripe banana (1/2 cup mashed)
1/3 cup brown sugar, packed (I used coconut sugar)
1 large egg
1/2 tsp. vanilla
1/2 C. dark (or semisweet) chocolate chips

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Set aside.

In a large microwave-safe bowl, melt the butter.  Add the banana and mash thoroughly with a fork.  Whisk in the sugar, egg, and vanilla extract until smooth.  Add the dry ingredients and stir together until a batter forms. Stir until just incorporated (do not overmix).  Fold in the chocolate chips.

If time permits, let the batter sit at room temperature for 15-20 minutes before scooping so that the batter will rise better while baking.  Spoon the batter equally into 6 greased or lined muffin cups.

Bake at 425°F for 5 minutes, then decrease the oven temperature to 350°F, WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set (a toothpick inserted in the center should come out clean).  Remove from the oven and cool for a few minutes before serving.  Serves 6.

Foodie Fridays: Kitchari

 

I recently tried a recipe for a dish called Kitchari that was so good I just had to share it on my blog! I originally found the recipe on one of my favorite YouTube vlogs by Isabel Paige (who also has an online cookbook which includes this recipe and is available for purchase here).  It takes a little time to make, but it is very easy to put together and is quite tasty in addition to being very nutritious.

Of course I made a few changes based on my own preferences and what I had on hand.  I did not have ground fenugreek but read that ground fennel is an acceptable substitute, so I used that instead (which meant I had double the fennel, both seed and powder, but I love dried fennel so I did not mind).  I also used spinach instead of kale, and added some dried fruit just because I had a bit left and wanted to use it up (it turned out to be a great addition).  Isabel Paige also includes a recipe for Spiced Cashews to add as a topping, but I just used cashews I already had on hand (if you want her recipe you will have to buy her cookbook - I promise it is worth purchasing, especially if you are interested in low-cost healthy vegan recipes).  This porridge-like dish can be eaten for breakfast, lunch, or dinner, and is quite a satisfying meal at any time of day.  I have a feeling I will be making it a lot as the weather cools down!

Kitchari

1 C. dried lentils
1⁄2 C. long-grain brown rice
1 T. freshly grated ginger
1 medium onion, diced
5-6 cloves garlic, minced
2 T. cumin
1 tsp. coriander
1 tsp. fennel seed
1 tsp. ground fenugreek (I used ground fennel)
1 tsp. turmeric
1 tsp. sea salt
5 C. water (I used 4 C. unsalted vegetable stock plus 1 C. water)
1 vegetable bouillon cube (I used Knorr Vegetable Bouillon)
3 cups kale or spinach (I used twice as much)
1⁄4 C. finely shredded unsweetened coconut
1/2 C. raisins or other dried fruit (optional)
1⁄4 cup chopped cilantro leaves (optional)
cashew pieces for topping (optional)

Soak the lentils and rice in 10 cups of water for 2 hours.  Pour them through a colander and add to a pot along with the ginger, onion, and garlic.  Stir in the spices, water, and bouillon cube.

Bring to a boil over medium heat, cover, and reduce the heat to medium-low.  Simmer for 35-45 minutes, stirring occasionally, until the lentils are tender but not mushy and most of the liquid has been absorbed.  (You may need to add more water if the mixture becomes too dry or begins to stick to the bottom of the pan.)

Stir in the kale, coconut, and dried fruit if using, then remove from the heat and let stand for 5 minutes. Serve warm, scattered if desired with cilantro and cashews.  Serves 6.

Foodie Fridays: Baked Feta with Honeyed Strawberries

Not long ago I posted the popular TikTok Recipe for Baked Feta Pasta, which I greatly enjoyed.  Recently I found a recipe, inspired by this pasta dish, for Baked Feta with Honeyed Strawberries.  I was not quite sure what to expect, but it sounded intriguing so I had to try it.

Preparation of this dish was quick and easy, and I discovered that it makes an excellent topping for English muffins.  Simply spread some of the cheese on a muffin, top with a spoonful of strawberries, and be prepared for a lovely taste sensation!  The only change I made was to add some cinnamon, which is of course optional but highly recommended.  I had never roasted strawberries before, and was pleasantly surprised by the jammy, intense strawberry flavor.  I will certainly make this recipe again, and will try making plain roasted strawberries as well!

Baked Feta with Honeyed Strawberries

1 lb. fresh strawberries, halved
1 T. olive oil, plus more for drizzling
3 T. honey
1/2 tsp. cinnamon, or to taste
salt and pepper to taste
1 block (8 oz.) feta cheese

Add the strawberries to a 9x13-inch baking dish.  Drizzle with the olive oil and honey.  Sprinkle on the cinnamon plus salt and pepper to taste.  Gently toss to coat, then spread the strawberries out into a single layer.

Roast at 350 degrees for 25 minutes.

Remove from the oven and nestle the feta block in the center.  Drizzle the feta with a little olive oil, then return to the oven.

Roast for another 25-30 minutes, until the berry juices start to thicken slightly and the feta starts to brown.  (Even if the feta does not brown, as mine did not, DO NOT overbake or the sugars will start to burn!)  Let cool for a few minutes before serving with bread or crackers.  Serves 4.

Foodie Fridays: Overnight Oats

I have been busy lately trying to get my garden planted, so I have been looking for really quick and easy recipes to make since I have little time to cook (I have also been neglecting this blog a bit for the same reason, as you may have noticed).  Anyway, I was watching the latest video on one of my favorite YouTube vlogs the other day and, even though this vlogger is not that interested in cooking she actually included a recipe for overnight oats that looked so simple and tasty that I immediately mixed up a couple of servings (you can watch this vlog episode below).

Luckily I had all of the ingredients needed on hand, plus a couple of small Mason jars I had placed in a box that is headed to Goodwill next week but retrieved just for this recipe.  The weather is finally really warming up here, and this oatmeal is great eaten cold, although you could warm it up in the microwave if you prefer a warm breakfast.  I have been wanting to try overnight oats for a while now, and I am glad I finally did.  I usually eat the same thing for breakfast every morning (a slice of buttered toast and some cheese) so it is about time I changed up my routine once in a while - this recipe will certainly help me do that!

Overnight Oats

6 T. rolled oats (I used quick-cooking oats)
1 T. chia seeds
1/8 tsp. cinnamon
1/2 tsp. coconut sugar (optional)
1 T. dried berries (I used a raisin, cherry, and cranberry blend)
3/4 C. milk (I used almond milk)

Layer the dry ingredients in a small (1/2 pint) mason jar.  Pour the milk over and stir to blend.  Allow to sit for a few minutes and then stir again.  Refrigerate overnight and serve the next morning.  Serves 1.

Foodie Fridays: Strawberry Oatmeal Muffins

The strawberries in our local stores have been especially sweet and tasty this year.  I have been buying them on a regular basis, and thought I would try baking with some, which is not something I usually do with strawberries.  I found a recipe for Strawberry Oatmeal Muffins that made six muffins instead of the usual dozen, an amount that is perfect for me since I am only cooking for myself at the moment.

I loved the combination of nutty, chewy oatmeal with the sweet juicy strawberries.  Since I did not have the sanding sugar called for in the recipe to sprinkle on the tops, I just used granulated sugar and it worked just fine.  I found that I did not have to drain my berries before stirring them into the batter because they did not produce much liquid, but if your berries are juicier be sure to drain them or the batter will be too wet.  These muffins are great for breakfast on a spring morning, or at any other time of the year (or day!) for that matter, so give them a try if you are in the mood for muffins.

Strawberry Oatmeal Muffins

1/2 C. milk (I used almond milk)
1/2 C. rolled oats (plus extra for sprinkling)
1 C. diced fresh strawberries
1/4 C. butter, softened
1/2 C. sugar (plus extra for sprinkling)
1 egg
1/2 tsp. vanilla
3/4 C. flour
1 tsp. baking powder
1/4 tsp. salt

Combine the milk and oats together in a small bowl and let soak.  In another bowl, toss the strawberries with 1 tsp. sugar.  Set aside.

Cream the butter and remaining sugar in a large bowl until light.  Add the egg, beating well.  Stir in the vanilla and the soaked oats.

In a small bowl, sift together the flour, baking powder, and salt.  Gently stir the flour mixture into the creamed oats mixture.  Drain the strawberries and fold in gently.

Line a muffin tin with 6 liners and fill equally with the batter.  Sprinkle the sugar and some oats over the tops of the muffins.

Bake at 375 degrees for 30-35 minutes, or until the tops are golden and a toothpick comes out clean.  Let cool for 10-15 minutes before removing the muffins from the tin.  Serves 6.

Foodie Fridays: Rice Flour Pancakes

Although I try to limit my carbohydrate intake, I recently had a craving for pancakes, so I decided to whip up a batch for lunch.  I never eat them for breakfast as they tend to upset my stomach when eaten in the morning, but I can eat pancakes with no problems for lunch or dinner.  I remembered that I had a bag of rice flour I bought a while ago and never used - I had intended to get glutinous sweet rice flour but bought the wrong kind.  I searched for and found a recipe for Rice Flour Pancakes that used the type of rice flour I had, and enjoyed the results very much.

I did find out the hard way that your skillet must be very hot before you add the batter or it will remain a wet sticky mess and cannot be flipped (this batter is not as thick as some and the extra liquidity requires a properly heated skillet).  For best results, cook one pancake at a time in a hot pan because they cook very quickly and will burn if not flipped in time.  The best time to flip is when the edges of the pancake are solid enough to slide a spatula under without sticking - even though the middle will still be wet it will cook through rapidly when flipped.

Once I got the hang of how this batter needed to be cooked the process went very smoothly, and I ended up with ten perfectly cooked and shaped pancakes.  I served them with a little golden syrup (another purchase from a while ago that I probably bought for some specific purpose but now have no idea what that purpose was) and they were quite good.  If you happen to be gluten intolerant of just find yourself with some non-glutinous rice flour for some reason, you should give this recipe a try!

Rice Flour Pancakes

1 C.white rice flour
1 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten lightly
1 1/4 C. buttermilk
2 T. oil
1/2 tsp. vanilla

Mix the dry ingredients together in a large bowl.  Make a well in the center, add the wet ingredients, and mix just until smooth (do not overmix).  Set aside.

Heat a nonstick skillet over medium heat until it is very hot.*  Drop 1/4 cup of the batter onto the skillet.  Cook until the edges are solid enough to slide a spatula under without sticking.  Flip the pancake and continue cooking, pressing the surface lightly after about 30 seconds to flatten out any trapped air.

Remove the pancake from the skillet when both sides are golden brown (the side cooked first will be darker).  Continue making pancakes with the rest of the batter.  Makes about 10 pancakes.

*If your skillet is not nonstick, wipe it lightly with butter or oil.  This batter is rather thin, and if the skillet is too heavily greased the batter will spread too thinly.  Also, make sure the skillet is very hot before adding the batter or again it will spread too thinly.

Foodie Fridays: Lemon Yellow Squash Loaf

 

Well, this may be another squash recipe, but at least it does not feature zucchini!  My yellow squash plants have slowed down production considerably, but I did have enough to use in a recipe for lemon quick bread.  The original recipe actually called for zucchini, but I felt that yellow squash would be more appropriate color-wise.  Once again I reduced the amount of sugar in a quick bread recipe because I added sweet white baking chips.  Because of the added chips, I also did not feel the need to add a sweet glaze over the top of this bread.  Whether you serve this bread for breakfast, dessert, or afternoon tea, you will enjoy its sweet citrus flavor at any time of the day!

Lemon Yellow Squash Loaf

1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. sugar
1 C. shredded yellow squash (do not squeeze dry)
1/4 C. vegetable oil
1 egg
zest and juice of one lemon
1 C. white baking chips

In a medium-sized bowl, combine the flour, baking soda and powder, and salt.

In a large bowl, stir together the sugar, shredded squash, oil, egg, and lemon zest and juice until well combined.  Add the dry ingredients and stir just until combined.  Fold in the baking chips.  Spoon the batter into a well-greased loaf pan (a piece of parchment or waxed paper cut to fit in the bottom of the pan will help to remove the loaf from the pan after baking).

Bake at 350 degrees for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean.  Remove from the oven and cool on a wire rack for 15 minutes.  Remove from the pan and cool completely before slicing.  Serves 10.

Foodie Fridays: Zucchini Spice Bread

In my quest to use up my bounteous zucchini harvest, I found another zucchini bread recipe to try.  I made a few changes, such as decreasing the amount of sugar and using cinnamon chips instead of nuts.  I also did not squeeze the moisture out of the shredded zucchini, which meant I could leave out the liquid called for in the original recipe.  This bread is great for breakfast, especially when spread with Boar's Head Pumpkin Pie Dessert Hummus, a product I discovered recently that is quite delicious.  (Is it wrong to spread a winter squash hummus on a summer squash bread?  I hope not!)

One of these days I will run out of summer squash, and then I can start featuring some non-squash recipes, but for now all I seem to be making is summer squash dishes.  Is it any wonder that I am getting tired of squash, especially zucchini, which never seems to stop producing.  However, next year I might not even have time to garden if we can get back on track with our move from Georgia to New Mexico, so I suppose I should appreciate what I have while I have it.  At least I know that I can always make tasty zucchini bread whenever I want it!

Zucchini Spice Bread

1/3 C. vegetable oil
1/3 C. sugar, honey, or maple syrup
2 eggs, room temperature
1 tsp. baking soda
1 tsp. cinnamon
2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 C. grated zucchini (do not squeeze dry)
1 2/3 C. flour
1 C. chocolate or cinnamon chips

In a large mixing bowl, combine the oil and sugar and beat with a whisk until well combined.  Add the eggs and beat well.  Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg.  Whisk to blend.  Switch to a big spoon and fold in the zucchini, then add the flour and stir just until combined.  Gently fold in the chips.  Pour the batter into a greased loaf pan.

Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the loaf pan for 10 minutes.  Transfer the bread to a wire rack and cool for 20 minutes before slicing with a sharp, serrated knife.  Serves 10.

Note: This bread is moist, so it will keep for just 2-3 days at room temperature.  Store it in the refrigerator for 5-7 days, or in the freezer for up to 3 months.  You can slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

(I am sure that you have heard the news that our President and the First Lady have tested positive for COVID-19.  We should all be hoping and praying for a speedy recovery for them as well as anyone else infected with the virus.  Please practice social distancing and wear your mask when you must be out in public.  Stay safe and stay well, everyone!)

Foodie Fridays: Ricotta and Zucchini Frittata

When we first started to shelter in place for the coronavirus pandemic, I decided to buy a carton of egg whites to try as an alternative to whole eggs.  These egg whites came in handy for my variation on a recipe for Ricotta and Spinach Frittata from the Clean Eating website.  Frittatas use a lot of eggs, and this healthy recipe greatly reduces the fat content by using mostly egg whites.  The addition of just one whole egg adds the expected yellow color to the frittata.  I changed the original recipe by using scallions and zucchini rather than white onion and spinach, and I think any combination of vegetables you have on hand would probably work.  This frittata is great for a hearty breakfast or a light lunch or dinner, and is quite tasty despite the lower fat content - in fact, I think I prefer this version to the traditional recipe using all whole eggs!

Ricotta and Zucchini Frittata

8 egg whites (about 1 cup)

1 large egg

1/3 cup milk (I used almond milk)

2/3 cup low-fat ricotta cheese

1 bunch scallions, thinly sliced

1 T. olive oil

2 cloves garlic, minced

2 medium zucchini, grated and squeezed dry

1/4 tsp. each salt and pepper

pinch of ground nutmeg

In a medium bowl, whisk together the egg whites, egg, skim milk, and ricotta until frothy.  Stir in the scallions and set aside.

Heat the oil in a 10-inch nonstick skillet over medium heat. Add the zucchini and sauté for 3 minutes until softened.  Add the garlic and cook for one more minute  Season with the salt, pepper, and nutmeg.

Pour the egg mixture into the pan and stir gently to evenly distribute the zucchini mixture.  Cook for 3 minutes, until the eggs begin to set on the bottom.  Transfer the pan to the oven and bake at 375 degrees for 8 minutes, until the eggs are firm. Cut the frittata into wedges and serve immediately.  Serves 4.

                

Foodie Fridays: Peanut Butter-Banana Smoothie

Summer is my least favorite season, but it is the best time for a smoothie, which makes the perfect cool and light breakfast or dessert.  My favorite version is a peanut butter-banana smoothie.  It is extremely easy to make, tastes delicious, and is relatively healthy as well.  I will never be able to get on board with the idea of a green smoothie (the thought of combining raw fruits and leafy greens in a beverage does not appeal to me), but a fruit and nut butter blend is a great way to combine some of my favorite flavors into an enjoyable beverage that is nutritious enough for a meal but decadent enough for a dessert.  Smoothies for breakfast is one of the few things I actually like about summer!

Peanut Butter-Banana Smoothie

2 T. peanut butter
1 small banana (or 1/2 large banana)
1 C. vanilla yogurt
1/4 C. milk (I used almond milk)
4 ice cubes

Combine all ingredients in a blender and whirl until smooth.  Pour into a tall glass to serve.  Serves 1.

Note: For interesting variations, try substituting almond butter for the peanut butter, and/or coconut yogurt for the vanilla yogurt.
             

Foodie Fridays: Almond Butter Chia Seed Pudding

Chia seed puddings are a great warm weather breakfast option, and the Dreamy Almond Butter Chia Seed Pudding from The Almond Eater website is an especially tasty choice.  If you have never made a chia seed pudding before, it is surprisingly easy as no cooking is required, but the mixture will need to be refrigerated for a few hours so plan to make it the night before if you wish to have it for breakfast.  This cool treat would also make a delicious and relatively healthy dessert.  If you love almonds, then I am sure you will love this recipe!

Almond Butter Chia Seed Pudding

3 T. almond butter
2 T. maple syrup
1 C. almond milk
1/4 C. chia seeds
1 T. toasted sliced almonds (optional)

Combine the almond butter, maple syrup, and almond milk in a bowl and stir well to combine (the almond butter will not incorporate completely so the mixture will not be completely smooth).  Stir in the chia seeds until evenly distributed.  Pour the mixture into a large glass or mug and refrigerate for at least 3 hours (or overnight).  Top with the sliced almonds just before serving.  Serves 1 (or 2 for dessert).
             

Foodie Fridays: Apple Pie Smoothie

I topped my smoothie with a decadent dollop of whipped cream!

I modified a recipe I found online for an Apple Pie Smoothie, substituting apple butter for applesauce to use up a jar of the former that has been sitting in our pantry for a while.  Actually, we have several jars, because my husband loves apple butter and keeps buying more as he always thinks that we are out.  Even though we have discussed this several times, more jars of apple butter still keep accumulating in the pantry - but I digress. Anyway, this recipe is a delicious way to use up apple butter, and smoothies are an excellent warm weather breakfast, or even a dessert.  I think I will be making quite a few more of these smoothies in the near future since I have so much apple butter at my disposal!

Apple Pie Smoothie

4 ice cubes
1 ripe banana
1/2 C. unsweetened apple butter* or applesauce
1/2 C. vanilla or plain yogurt
1/2 C. apple juice
1 T. sugar (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Put all ingredients into a blender.  Blend until smooth.  Pour into a glass and enjoy!  Serves 1.

*The apple butter I used contains no sugar, only apples and apple juice, but most commercial apple butters are heavily sweetened with sugar.  If you use the sugary sort, try reducing the amount of apple butter by half, using plain instead of vanilla yogurt, leaving out the sugar (which I did anyway), and/or even using water instead of apple juice to reduce the sweetness.   Or just use unsweetened applesauce as called for in the original recipe.  Unless of course you prefer a very sweet smoothie, in which case use all the sweet stuff you like!  Also, most apple butters contain some spices, so you may also want to adjust the seasonings accordingly.
             

This 'n That Thursdays: Tasty Black Teas I Have Been Enjoying Lately

From Bien Zenker das Haus

I have been trying quite a few new-to-me black teas lately, so I though I would share a few today, as well as my opinion of them.  I never add sweetener to my tea these days, only some light cream or sometimes almond milk, which allows the flavor of the tea itself to be more noticeable, so I am a lot more picky these days about choosing teas.  I also prefer tea in a mug rather than a tea cup, am rather lazy so usually use tea bags, and often forget about my steeping tea and let it brew too long, so these factors can also affect my opinions about tea!  Without further ado, let's get started on my tea-tasting journey:

1) Ahmad Tea Apricot Sunrise (or buy it on Amazon) - this medium-bodied tea has a lovely apricot flavor and is not at all bitter, making it perfect for morning or afternoon.  It may just be my new favorite!

2) Tea Forté English Breakfast Tea (or buy it on Amazon) - this is a full-bodied breakfast tea, hearty and strong without being bitter.  If you prefer unflavored black tea and need a caffeine jolt but are not a coffee drinker, try this one!

3) The Tea Nation Vanilla Almond Tea - a light-bodied tea with a very delicate flavor, which is perfect for an afternoon break.  Unfortunately I do not think this brand is available any longer, but The Republic of Tea carries a similar flavor (or buy it on Amazon), and I may give that one a try.

4) Basilur Darjeeling Tea (or buy larger units on Amazon) - Darjeeling is probably my favorite type of tea, but this offering from Basilur is different from most that I have tried.  It is much stronger, with more of a grassy than nutty flavor, and can be bitter if you let it steep too long.  I prefer this one in the morning, as it is a bit too strong as an afternoon tea for me.

☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕☕

I have really been enjoying my tea for the last few days as winter weather made a chilly return to our part of the nation.  Even though warmer temperatures are in our forecast now, I am a committed tea drinker, and am always willing to try new black teas at any time of the year (as well as white tea, but never green or red/rooibos teas, as I am not a fan).  I will let you know about any new new tea finds!
               

Foodie Fridays: Low Carb Apple Butter Muffins

The holidays are finally winding down, although at our house we still have one more birthday and Valentine's Day to celebrate.  I am feeling the need to return to more health-conscious eating, but also to start using up a lot of my pantry items, in anticipation of getting ready for our big move to New Mexico in the near future (barring any unforeseen circumstances, of course!).  For some reason we have several jars of apple butter, so this recipe for relatively low-carb Apple Butter Muffins was just what I was seeking to satisfy both requirements.

The original recipe includes ingredients for a frosting, but I left them out as I do not think muffins need frosting.  These moist and tender pastries are so easy to make that the hardest part was finding enough whole walnuts in the bag to place on top of each one!  They would be great for breakfast or a light snack.  This muffin recipe is definitely a keeper in my kitchen.

Low Carb Apple Butter Muffins

5 eggs
1 C. apple butter
1/2 tsp. vanilla
1 T. honey
1/4 C. melted coconut oil or butter
1/4 tsp. salt
1 tsp. baking soda
1/2 C. coconut flour
12 walnut halves

Grease a muffin tin or line with paper liners.  Set aside.

In a large bowl, combine the eggs, apple butter, vanilla, honey and coconut oil.  Beat until smooth.  Add the salt, baking soda, and coconut flour and blend until fully incorporated.  Pour the batter into the greased or lined muffin tin cavities, dividing evenly.  Top each muffin with a walnut half and press each in lightly.

Bake at 375 degrees for 12-15 minutes, until the muffins are set and slightly brown around the edges. Remove from the oven and cool in the pan for 5 minutes.  Remove and serve.  Serves 12.
             

Foodie Fridays: Baking Pan Ricotta Frittata

Our hen Dixie is an egg-laying machine!  She has continued to lay eggs through the winter, and I am having a hard time using up all of the eggs I have gathered.  They have been accumulating on our kitchen countertop, but when one of those numerous eggs (17!) rolled off the counter and smashed to smithereens on the floor recently I decided it was past time to make an egg dish!

I had been reading recipes for frittatas just baked in the oven, rather than started on the stovetop and then finished in the oven.  A lot of the recipes called them "sheet pan frittatas", but most of the recipes were actually made in a 9x13-inch baking pan.  I wanted to make a simple version, but one that used a maximum number of eggs, so I settled on a recipe with ricotta but no vegetables, and threw in some chives for a little more flavor.  One of the recipes I found suggested adding cheese to the top of the frittata for the last five minutes of baking to keep the top from becoming too brown.  I love cheese, so I was happy to follow this suggestion!

This recipe couldn't be easier, and the end result is delicious.  I will probably never make a frittata on the stovetop again!  Best of all, the rectangular shape of the slices makes them suitable for using in sandwiches, and egg sandwiches are a favorite of mine.  I think I have now found the ideal recipe for using up as many eggs as Dixie wants to lay, which reminds me that I haven't gathered up the most recent additions in a couple of days, so I'd better get out there!

Baking Pan Ricotta Frittata

12 eggs
1/2 C. liquid dairy (milk, cream, sour cream, yogurt, etc.)
1 C. ricotta cheese
1 pkg. (0.75 oz.) chives, minced (about 1/2 C.)
1/4 tsp. nutmeg
salt and pepper to taste
1 C. shredded cheese (I used a Cheddar, mozzarella, and Parmesan blend)

Line a greased 9x13-inch baking pan with parchment paper and spray with cooking spray, or just generously grease the pan.

In a large bowl, whisk together the eggs, liquid dairy (I used sour cream), ricotta, chives, nutmeg, and half of the shredded cheese.  Season to taste with salt and pepper (I used 1/2 tsp. salt and no pepper).  Pour into the prepared baking pan.

Bake at 400 degrees for 20 minutes.  Sprinkle the remaining shredded cheese evenly over the top and bake for about five minutes longer, until the cheese is melted, the top is golden, and the frittata is cooked through (do not overbake or the bottom may burn).

Remove the pan from the oven and cool for about 10 minutes before cutting into slices.  Serves 8.
             

Foodie Fridays: Vanilla Chai Lemon Ricotta Muffins

Once again I just had to try a recipe from the Half-Baked Harvest website (one of my favorite food blogs), this time for the Vanilla Chai Lemon Ricotta Muffins.  These light and tasty muffins come together quickly and the unique combination of ingredients make them unlike any other muffins I have ever made.  I made only a few minor changes to the original recipe (used different flours, used different types of oil and honey, used a regular instead of a Meyer lemon, and used part skim rather than whole milk ricotta, based on what I had on hand).  Next time I will probably increase the spices, perhaps even doubling them, because I like lots of sweet spice flavor, and I would like to try the Meyer lemon or double the amount of regular lemon for a more intense citrus flavor, but these muffins were still good just the way I made them.  I do not usually butter muffins, but next time I may even try making the Lemon Poppyseed Butter recipe that was also included in the original post!

Vanilla Chai Lemon Ricotta Muffins

1 C. white flour
3/4 C. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardamom
1/4 tsp. allspice
1/4 tsp. salt
1/2 C. oil*
1/2 C. honey**
2 tsp. vanilla
2 eggs
zest and juice of 1 lemon
1 C. ricotta cheese (I used part skim)

Thoroughly combine the first nine (dry) ingredients in a medium-sized bowl and set aside.

Blend the oil, honey, and vanilla in a large bowl.  Beat in the eggs one at a time.  Stir in the lemon zest and juice.  Add the ricotta cheese and whisk until no large lumps remain.  Gently stir in the dry ingredients, then mix just until the dry ingredients are completely incorporated (do not over-beat).

Divide the batter evenly among 12 muffin tin cups lined with paper liners.  Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Remove from the oven and cool slightly before serving.  Serves 12.

*I used Bertolli Extra Light Tasting Olive Oil.
**I used Kroger Private Selection Vanilla & Nutmeg Infused Honey (which no longer seems to be available).
             

On the Homefront: Buffalo Check and Dalmatians Christmas Brunch Table

Merry the Dalmatian happily shows off her new holiday bow!

Plaid is a popular pattern when decorating for Christmas.  I am not fond of plaid, except for one type, and that is buffalo check!  I like the fact that buffalo check is not too busy - the colors are limited to two, usually red and black, and the intersecting lines of color are simple and the same in size.  I decided my Christmas theme this year would be red and black buffalo check, and I really went all out, buying up as many seasonal items in the pattern as I could find.  This was especially true for tabletop décor, as you can see in the photos below.

I apologize for my poor photo quality.  Our north-facing dining room receives very little natural light at this time of year, and with my limited skill as a photographer and small digital camera I am unable to compensate for this.  Nevertheless, you still get the general idea of what my Christmas table looks like (just imagine it less dark and yellowish!).  The color scheme is red, black, and white, and in addition to the buffalo check Dalmatians are a second theme, in keeping with my year of canine table settings inspired by the fact that 2018 is the Year of the Dog:

Natural wood charger (possibly from Target, ages ago); white dinner plate (Tivoli White by Studio Nova); St. Nicholas Square Buffalo Check Napkin (from Kohl's last year); Dalmatian dessert plate (by Karen Donleavy); white-handled flatware (from Target ages ago); Home Essentials Tuscana Red Stemless Wine Glass for water (from Marshall's a few years ago); black-stemmed wine glass (probably from Target, ages ago); Holidays by Ciroa Buffalo Check Ramekin for chocolates (from HomeGoods this year); ceramic Christmas Dalmatian figurine (from Kroger this year).

A closer look at the cute little Christmas Dalmatian figurine, and the
ramekin holding milk chocolate (red foil) and extra dark chocolate
(black foil) Lindt Lindor truffles (this image is a bit overexposed,
but the colors are more accurate).

Dalmatians Holly and Ivy flank the little artificial tree that dominates
the head of the table.  Dalmatian salt and pepper shakers sit in front
of a festive tin of Walker's Shortbread Scottie Dogs.

In the center of the table is an elongated wooden bowl ready to hold
slices of povitica bread.

A butter dish, a pitcher for orange juice, a charger holding a teapot and
mugs, and a sugar bowl, cream pitcher, and teabags on a small ceramic
tray are  lined up at the foot of the table.

A closer look at the red teapot and Dalmatian mugs.

The Christmas brunch menu is simple and easy to prepare.  The sausage quiche could use a little more seasoning, in my opinion, but the intensely flavored roasted tomatoes served as the side dish add more than enough to compensate.  If you have never tried povitica bread (a type of nut roll), you might want to indulge, because it is one of the best sweet breads I have ever eaten (we like the Reduced Sugar Walnut variety).

Christmas Brunch Menu:

Orange juice

Povitica Bread/Butter

Sausage Quiche*

Roasted Tomatoes

Hot tea or coffee

*Sausage Quiche

1 pkg. (9.6 oz.) Jimmy Dean Turkey Sausage Crumbles

4 green onions, sliced

1 C. shredded cheese (I used a cheddar-mozzarella blend)

4 eggs

2 C. light cream or whole milk

1 C. all-purpose baking mix (I used Bisquick)

Lightly grease a 13x9-inch baking pan.  Spread the sausage crumbles evenly on the bottom.  Top with the onions and then the cheese.

Beat the eggs, cream or milk, and baking mix together in a large bowl until well blended.  Pour over the cheese layer in the baking pan.

Bake at 400 degrees for about 25 minutes, or until a knife inserted in the center comes out clean.  Cool 5 minutes.  Cut into 8 squares.  Serves 8.

A bountiful array of holiday treats sits on the credenza.

Santa's cookie plate is surrounded by offerings of cookies and candies,
all part of the Peppermint Bark collection from Williams-Sonoma
(I am not that fond of peppermint, but I am a Dalmatian lover, so I
have to collect these tins!).

🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄🎅🎄

As an added feature, here are a few images of our Christmas décor around the house (I really did go overboard with the buffalo check!):

Red torch ginger is my favorite cut flower, and every year my husband
orders me a tropical bouquet including these flowers as one of my
Christmas gifts.

I hope you and your loved ones are having a delightful holiday season!

Foodie Fridays: Gingerbread Chia Pudding

Thanksgiving is over, so it's time to move on from pumpkin spice and savor the flavor of gingerbread!  I thought I would start with something semi-healthy which can be eaten for breakfast, so I made a Gingerbread Chia Pudding using a recipe from POPSUGAR, although of course I changed it up a bit.  First of all, I added some molasses, because it can't be gingerbread-flavored without molasses.  If you do not care for molasses (it can taste a little bitter) you can omit it and use all maple syrup, or change the proportions according to your tastes (but gingerbread needs molasses, people!).  I also left out the cloves (which I abhor) and used nutmeg instead, but use whatever spices you prefer - just be sure you leave in the ginger, because, well, it is supposed to taste like gingerbread!

This is a very easy and straightforward recipe involving no cooking at all.  You do have to patiently wait about six hours before eating (I cheated and only waited four - it tasted just fine!), but if you make your pudding the night before it will be ready for your breakfast the next day (it is also a great dessert).  Let's start celebrating the flavors of the Christmas season!

Gingerbread Chia Pudding

3/4 C. milk (I used almond milk)
1/4 C. chia seeds
1/2 T. molasses
1/2 T. maple syrup
1/4 tsp. ginger
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of salt

Combine all of the ingredients in a large glass or mug and stir until well blended.  Cover and refrigerate for at least six hours or overnight, stirring at least once during this time.  Serve with any desired toppings.  Serves 1.

Notes: Do not let the combined ingredients sit for too long before stirring because the chia seeds start to become gelatinous as soon as they hit the liquid and will get difficult to stir (ask me how I know this!).  Suggested toppings include nuts, raisins, berries, bananas, crumbled ginger cookies, whipped cream, a drizzle of molasses or maple syrup - use your imagination!  I had a little cinnamon sugar left over from another recipe, so I sprinkled some on top, added some raisins, topped it all with whipped cream, and had my chia pudding as a dessert - yum!

Foodie Fridays: Small Batch Chocolate Chip Muffins

I had half a bag of really good quality Ghirardelli chocolate chips that I wanted to used up, and a recipe I found recently for Ridiculously Easy Homemade Chocolate Chip Muffins on the In Jennie's Kitchen blog was the perfect solution.  I made a few minor changes, swapping out the butter for coconut oil and the buttermilk for kefir, but otherwise I followed the original recipe.  These muffins are great as a snack or for breakfast if you don't mind eating chocolate in the morning (I don't mind at all!).  Just remember, as my husband discovered, that if you reheat them you will likely get gooey chocolate all over your fingers!

Small Batch Chocolate Chip Muffins

1 C. flour
3 T. sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1 large egg
2 T. butter or coconut oil, melted
1/2 tsp. vanilla
1/2 C. well-shaken buttermilk or plain kefir
3/4 C. good quality chocolate chips

In a large bowl, combine the flour, sugar, salt, and baking powder.  In a small bowl, beat together the egg, melted butter/coconut oil, vanilla, and buttermilk/kefir with a fork.

Pour the liquid mixture over the dry mixture.  Stir until just combined (do not overmix - the batter will be thick).  Gently fold in the chocolate chips.  Spoon the batter evenly into a paper-lined 6-cup muffin tin.

Bake at 400 degrees for about 15 minutes, until the muffins are a deep golden brown.  Remove from the oven and cool on a wire rack for at least 10 minutes before serving.  Serves 6.

Note: To make ahead, let the baked muffins cool completely.  Wrap individually in plastic wrap, store in a tightly sealed zip-top bag, and freeze.  Take the muffins out the night before you plan to eat them and let them thaw in the fridge overnight.
             

Foodie Fridays: Mad Scramble Bagelwich

I had ambitious plans to test a new recipe this week for today's post but, as often happens, circumstances intervened and I had no time to cook.  We have been doing some major maintenance work on our deck, and our painter made a mad scramble to finish today so that it would be done before Labor Day weekend.  I have been scrambling madly trying to return the numerous items we keep on the deck to their original locations, taking frequent breaks to escape the disgustingly warm and humid weather we are having today (one of those days that feels like a thunderstorm is imminent but then it never arrives).

Needless to say, I had neither the time nor the inclination to cook anything complicated, and so the idea for my Mad Scramble Bagelwich was born.  I grabbed a couple of our hen Dixie's eggs, scrambled them with some diced fresh tomato, a little arugula, and some Everything Seasoning I purchased recently at Walmart, and then loaded it all onto a toasted bagel half smeared with chive and onion-flavored cream cheese.  It proved to be a quick, easy, tasty, and satisfying dinner that I will certainly make again, although maybe for breakfast next time instead of dinner.  If you are scrambling to make a quick meal, this sandwich is worth a try!

Mad Scramble Bagelwich

2 eggs
2 small tomatoes, seeded and diced
handful of fresh arugula
Everything Seasoning to taste (I used about 1/4 tsp.)
1/2 bagel (I used whole wheat)
2 T. cream cheese (use your favorite savory flavor)

Crack the eggs into a small bowl and use a fork to whisk with a splash of water.  Heat a small skillet over medium heat, add some cooking spray (or use oil or butter), and add the eggs.  Stir with a spoon to scramble the eggs.  Add the tomatoes, arugula, and Everything Seasoning and continue to scramble until the eggs are just set.  Remove from the heat and set aside.

Toast the bagel half and spread with the cream cheese.  Mound the scrambled eggs on top (there will be more than enough and some will probably tumble onto the plate).  Serve immediately.  Serves 1.