Monday, August 30, 2010

Ninja to the (food) Rescue!

010 - Copy
Originally uploaded by kel h
So, I know I mention Trader Joe's every once in a while, but I'm not sure if I've explained what it is that I do to get the fun foods from Trader Joes.

I am part of the Boston Food Rescue (Mass Appeal), which means most friday mornings I drive down to the Trader Joe's on Boylston St in downtown Boston, and fill my Ford Focus hatchback with banana boxes filled with food that was otherwise going to be thrown away. You'd be surprised how much you can fit in the back of a Focus hatchback. My record is 14 banana boxes.

Once I pick up the food I drive it to a distribution point where folks drop of food from other stores (stop and shop and Panera also participate in this area). Then someone else distributes it to local food pantries and homeless shelters. As a perk, you get to take a box home with you. I try to keep what I take in proportion to what I pick up, so on lighter weeks I bring home less, and I try to take home things that my roommates will appreciate too.

They are always looking for volunteers around the country to pick up food, and it is an easy way to make a difference to hungry families in your area. Check out the website to find out how you can sign up

Banana Yogurt Muffins

Banana Yogurt Muffins
Originally uploaded by kel h
One of the things that are pretty much in EVERY Trader Joe's pick up is bananas. I usually pick up a couple to make smoothies or muffins. I also usually have fat free plain yogurt in the fridge for said smoothies. And now I can use it to make the muffins too.

This recipe is based on one from AllRecipes, with some changes by me

Banana Yogurt Muffins


1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe banana (about 4)
plus one banana sliced for garnish
1/4 cup light brown sugar
1/4 cup plain fat free yogurt
1 egg
1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream.

Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups. Top each muffin with a banana slice

Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Let cool before serving. For best flavor, place in an airtight container or bag overnight.

These came out super moist and tasty. I want to figure out how to sub honey for sugar and still account for the liquid. Also, I might add some orange zest next time to add a smidge of brightness.

Saturday, August 28, 2010

Wheat Berry Tabouleh

Wheat Berry Tabouleh
Originally uploaded by kel h

I got wheat berries in my CSA share a while ago, and some parsley a week ago. (mis)adventures in food wrote about her hodgepodge salad, which gave me the idea to do this:

1 bunch parsley, stems discarded
1 bunch mint, stems discarded
1 tomato diced
1 cup cooked wheat berries
Juice 1 lemon
3-4 tbsp olive oil
salt, pepper and cyanne pepper to taste

Gather the herbs together and thinly slice them (the fancy term is chiffonade, at least with basil)
in a bowl combine the olive oil, lemon juice, salt, pepper and cyanne (I used a pinch. traditionally you use alleppo, but i don't have any). whisk to make a dressing

toss the chopped herbs, tomato, wheat berries and dressing in a bowl and serve

If you want to make it more traditional, you can sub the wheat berries with bulger.

Om nom nom

This is my last post in the Living Local Blogathon for the MA Farmers Market Association. If you haven't yet, please consider donating to support the farmers market association and everything they do.

Lemon Rosemary Scones

Lemon Rosemary Scones
Originally uploaded by kel h
I got a bunch of rosemary with my trader joes pick up this week, and I decided to make Lemon Rosemary Scones. I really like lemon and rosemary together, and this sounded like a good way to combine them

based on a recipe by Martha Stewart

Makes 8

3 cups all-purpose flour, plus more for work surface
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
1/3 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/4 teaspoon coarse salt
3/4 cup plus 3 tbsps buttermilk
Juice of one lemon
3 large eggs (2 for scones, 1 for egg wash)
3 tablespoons finely grated lemon zest (abt 1 lemon)
1 tbsp minced fresh rosemary (about 1 sprig)
1 1/2 teaspoons pure vanilla extract


Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.

In a separate bowl, whisk together 3/4 cup buttermilk, 2 eggs, 2 tbsp lemon zest, rosemary, and vanilla. Add the liquid mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.

In a small bowl, whisk together remaining egg and 3 tablespoons buttermilk to make an egg wash. Brush scones with egg wash. Combine 3 tbsp sugar with 1 tbsp lemon zest and sprinkle scones with lemon sugar.

Bake until the tops are golden brown and firm, 40 to 50 minutes.

The colder the butter, and the less you mix the scones, the better they turn out

Friday, August 27, 2010

Everybody say Jamaica! Jamaican Callaloo

One of the great things about getting a CSA farmshare, is that it exposes me to a variety of new foods I had passed by in the market (or that I had never even seen in the market), and keeps me from falling into the rut of cooking the same five things over and over again (one cannot live on black bean enchiladas and stir fry alone). Today's recipe is a great example. I had never seen callaloo before joining a CSA. It's pretty tasty, like a hardier spinach.

Callaloo is a green found in the Caribbean, as well as a type of stew made of the greens traditionally seasoned with thyme, onion, garlic, and scotch bonnet pepper. It can also include ham, lobster or crab. I made some adjustments based on what I had on hand (specifically subbing jalapeño for the scotch bonnet, and adding grilled shrimp)

I started with a recipe from a website on Jamaican Traditions

Quick and Easy Callaloo Recipe....

1 bunch freshly cut callaloo (six or seven stalks)
1/2 c coconut milk
1 onion chopped
1 ripe tomato chopped
1 jalapeño pepper seeds and membrane removed, diced
1/2 tsp thyme
1/8 tsp salt
1 tbsp butter or margarine
1 tbsp olive oil

Pluck the leaves off the stems, wash and dry
cook onions in oil and butter until soften
add rest of ingredients and bring to boil
simmer until leaves are tender
abt 20 min or so

I served it with grilled shrimp

Enjoy. Everybody say JAMAICA!
This is my third post in the Loving Local Blogathon to support the MA farmers market association. Please donate and help support the imporant work that they do to help increase access to locally grown fresh produce across the state and especially in urban areas.

Wednesday, August 25, 2010

What's in the Box

Whats in the Box
Originally uploaded by kel h
I love Wednesdays. Not only is it the second to last day in the work week for me (I work Sun-Thurs), but it is also the day that my farm share from Enterprise Farms comes. I always look forward to coming home and opening my box to see what awaits.

Here is today's bounty:

loose beets
Callaloo Greens
Japanese eggplants
mixed salad greens
a green pepper
and the worlds cutest watermelon

The one challenge of having a farm share all to myself is cooking all of the food, especially since I have some intestinal issues and occasionally have to go on a low fiber diet. Today while putting my produce back in the fridge, I noticed that I had more green peppers and eggplant than I knew what to do with. Not being in the mood to do anything complicated, I did the following:

cube up the eggplant and two red potatoes (I've become a HUGE fan of the red potato for roasting and boiling because they are waxier and hold their shape better),
cut one tomato and two small onions into wedges
roughly chopped one green pepper.
toss with olive oil, salt and pepper and four large smashed garlic cloves.
Roast for twenty minutes at 400 degrees, then flip and roast another 10-20.
I love eggplant prepared this way. When you bite into it, it's salty on the outside and sweet and silky on the inside

roasted veggies

I had about half with two slices of sourdough bread and some shredded italian cheese blend

This is my second post in the blogathon supporting the MA Farmers Market Association. MA farmers markets provide access to fresh and local produce to people around the state, especially in urban areas where it is difficult to find these things. They've even been at the forefront of programs encouraging people to eat more produce, including accepting SNAP bennefits (AKA food stamps) at many markets and making those dollars go further by giving $2 credit for every $1 spent with SNAP, as well as the Produce Prescriptions, where local doctors give families a prescription for fruits and veggies that can be redeemed for produce at a farmers market.

Childhood poverty is an issue that is really important to me in part due to my working with underprivileged kids in the state with mental and behavioral health issues. These programs are addressing the real problems of nutrition and obesity among kids living in poor urban areas, and I'd love to see them get the support they deserve.

Monday, August 23, 2010

Local Food Blogathon Post 1: Tortillas

I'm participating in a blogathon to benefit the MA farmers market association. MA has a great selection of farmers market, and has been working on making healthy food accessible across the state, especially in urban areas where it is difficult to find fresh healthy food. It's a worthwhile cause.

So, I am going to be focusing on locally grown food, which is pretty easy since most of my recipes are made from food from my Enterprise Farms CSA box.

I love participating in a CSA. For starters, It is a way for me to support local farms and farm workers. Studies show that for every $100 you spend at a local retailer, $68 stays in your local community, compared to $43 when you spend at a chain. I also love the variety I get. It keeps me from getting into a rut. Also, my farmshare is delivered by a local bike delivery company (metro pedal power), so it is green, and supporting even MORE local business. Also, eating local means your food is fresher, seasonal (which means tastier and more nutrient rich) and takes fewer greenhouse gasses for transportation.

One of the challenges with using a CSA is finding ways to use the food. Especially if you are a single woman like me. Fortunately I like to cook. But sometimes you wind up with a little bit of this and a little bit of that, and you aren't quite sure what to make of it.

This is what you make of it: Tortillas

Spanish Tortillas are essentially big a omelet that you don't fold. Traditionally its egg and potato, but you can throw a whole bunch more in there. My problem is that i get a bit over ambitious and my tortillas become "overstuffed" and don't hold together really well. Not that its a terrible thing, it just means that it's a meal that eats with a fork. The great thing about tortillas is that they freeze well, and you can serve them at room temperature, which make them perfect for lunch.

Here is what I did for mine
1 onion diced
2 cloves garlic minced
2 small red potatoes small dice
1 tomato, cored, seeded and diced
2 small tomatillos diced (tomatillos are those green things that look like tomatoes in husks. they have a slightly sour taste and are pretty firm)
7 eggs mixed
1/4 cup milk
salt and pepper to taste
1/2 grated cheese optional
1 tsp cumin optional
2 tbsp butter
2 tbsp oil plus extra

cook the onions and garlic in the butter and oil 2 min in large nonstick pan
add potatoes and cook another 8
add tomatoes and tomatillos and cook another 2
in another bowl mix eggs and milk
pour eggs and milk over veggies
stir and scrape for five minutes
lower heat to med-low and cook another 5-7, pressing down, and loosening edges with a spatula
if your pan is oven safe you can chuck it in the oven and bake it off
otherwise flip it (put a plate over your pan, and then turn the whole thing upside down. Then slide uncooked side down back into the pan)
cook another 5 min or so

let sit for 5-10 min then slice into wedges

om nom nom

Friday, August 20, 2010

Cinnamon Bun Bread Pudding

Cinnamon Bun Bread Pudding
Originally uploaded by kel h
I got some Cinnamon Bun Bread in my Trader Joe's charity pick up. It was a bit stale, so I decided to make bread pudding out of it. I used Paula Deen's recipe, but I forgot to account for the fact that it was already sweet, so I'm posting it with the sugar cut in half (and a few other changes). I also made a simple cream cheese glaze.


1 cup granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed cinamon raisin bread that is stale
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
2 tsp cinnamon
1 tsp nutmeg
2 tsp maple syrup


Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, spices, syrup and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

1/2 pkg cream cheese
1 c powdered sugar
1/2 cup milk
1 tsp maple syrup

combine cream cheese and sugar
add milk and syrup until smooth

Thursday, August 19, 2010

Making new friends: Tomatillo Corn Chowder

Corn Chowder
Originally uploaded by kel h
I made this for lunch. I got Tomatillos in my farm share, which I've never used before. Most of the recipes I found for them were salsas, but I thought this would be more fun. I still have some left, so I will probably make salsa this weekend

1 onion diced
2-4 cloves garlic minced
1 jalapeno pepper minced (seeds and membrane removed)
2 tomatillos diced
2 red potatoes 1 inch diced
1/4 cup flour
1 can hominy
1 ear corn (cut off the kernels, keep the ear)
4 cups veggie stock (I used better than boulion no chicken stock)
1 cup cream
1/4 tsp cyanne (more or less to taste)
1/4 tsp cumin
1/4 tsp dried cilantro
2 tbsp olive oil
2 tbsp butter
salt and pepper to taste

heat up the oil and butter
sauté the onion and garlic for abt 2 minutes til soft
add jalapeno and tomatillo
cook for another two or three minutes
add potatoes and cook for five minutes
add flour and some salt and pepper and cook for a minute or two
add liquids, spices, and corn and corn cob (you keep the corn cob in to simmer and add more flavor)
bring to a boil then simmer for about 5-10 min til potatoes are at the consistency you like

The tomatillos add a nice tang, and the hominy has an interesting texture

Sometimes Simple is Best...italian stir fry

Today I got my farmshare. I got green peppers, lemon cucumbers, tomatoes (OMG, local organic seasonal tomatoes are light years away from other tomato-looking things you may have been eating before), eggplant, cantaloupe, and collard greens. I also got home stupid late from work today. Exhaustion being the mother of invention, I tossed together a simple supper:

1/2 onion diced
1 pepper 1 inch dice
2 cloves garlic minced
1 tomato 1 inch dice
1 tbsp olive oil
1 tbsp butter
6 frozen shrimp
1 pinch red pepper flakes
handful of basil sliced (chiffonade is the fancy word for it)
salt and pepper to taste
1/2 cup leftover rice

brown the onion and garlic
add the pepper and cook until begining to brown
add tomato, rice, red pepper and basil and cook until warmed through
in grill pan, cook shrimp flipping halfway through
add shrimp to onions and peppers and then serve

Om nom nom

Wednesday, August 18, 2010

coconut rice pudding

coconut rice pudding
Originally uploaded by kel h
i had leftover coconut milk from the eggplant earlier today. I also have more sweetened condensed milk than i know what to do with. and a sweet tooth.

also, this is my favorite mug. It is from the Guggenheim, and is based on the Frank Lloyd Wright designed building

1 cup coconut milk
1/4 cup water
1 cup parboiled brown rice
1 tsp orange juice (and orange zest if ya got it)
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/4 to 1/3 c sweetened condensed milk

bring the coconut milk and water to a boil
add the rice and seasonings
cook rice according to directions
once its cooked, add the sweetened condensed milk to make it creamier

Tuesday, August 17, 2010

Thai Style Eggplant

Thai Style Eggplant
Originally uploaded by kel h
adapted from Moosewood Restaurant low fat Favorites cookbook

1 large eggplant cubed
2-3 tbsp lime ponzu
4 cloves garlic minced

1/2 c coconut milk
3 tbsp chopped cilantro
2 tbsp chopped basil
1 tbsp peanut butter
2 tsp grated ginger
2 tsp brown sugar
2 tbsp lime juice
3 dashes hot sauce
1 scallion sliced I separate dark end and white end)

Spray a baking dish with oil
lay out the cubed eggplant
pour the ponzu over the eggplant and sprinkle with garlic and white part of scallion
broil in oven for five minutes, then flip and broil again for another five (may want to go a bit longer depending on how firm you like your eggplant)

In a bowl, combine coconut milk, herbs, peanut butter, lime juice, brow sugar and hot sauce and stir. Add warm eggplant to sauce and toss. Serve over brown rice. Sprinkle green end of scallions over top

Kale with Orzo

Got some Kale in my CSA farmshare, and got some Orzo from a friend who was moving.

Kale with Orzo

based on a recipe from AllRecipes

1/2 box orzo
1 tsp tumeric
1 bunch Kale stems removed and cut into 1 inch strips
1 tomato chopped
1/2 onion chopped
4 garlic cloved minced
2 tbsp olive oil
1 tbsp butter
zest of 1/2 lemon
juice of 1 lemon
1/4 tsp nutmeg
1/4 cup shredded Parmesan cheese
salt and pepper

Boil orzo in salted water with tumeric for 9 minutes

sautee onion and garlic for abt 2 minutes
add kale and tomato and sautee for 10 minutes
drain orzo, add to kale and tomato
add lemon juice and zest, nutmeg and cheese
season with salt and pepper to taste

Saturday, August 14, 2010

ratatouille panzanella

ratatouille panzanella
Originally uploaded by kel h
Ratatouille is a rustic french vegetable dish. Panzanella is a rustic Tuscan bread salad. I saw Bobby Flay make a grilled ratatuille the other day, and when I got a giant eggplant in my CSA share last week, the idea for this recipe was born

1/2 of one large eggplant cut into 1 inch cubes
1 zucchini cut in half and sliced into one inch half circles
1 summer squash cut in half and sliced into one inch half circles
2 small red onions cut in halves and cut into quarters
4 roma tomatoes cut into four slices each
1 lemon zested and juiced
1/3 to 1/2 olive oil
2 cloves garlic grated
1/2 tsp thyme
I sprig basil sliced into strips
1/4 cup chopped fresh parsley
1/2 tsp oregano
salt and pepper
1 small baguette or four small dinner rolls (stale) Should be a type of bread that will hold up to soaking
1 ball fresh mozzarella cut into small cubes

Make a vinaigrette out of the olive oil, lemon zest and juice, garlic clove, salt, pepper, thyme and oregano.
toss veggies in about half the vinaigrette and either put on skewers and grill or roast in the oven at 400 for half an hour turning once.
cut the bread into cubes and toss into the rest of the vinaigrette.
Add the fresh herbs and cubed cheese
Let the roasted vegetables cool for a bit until they are warm, then toss with the bread and cheese
can be served warm or cold

Friday, August 13, 2010

Bread and Butter Pickles

Bread and Butter Pickles
Originally uploaded by kel h
I have an abundance of cucumbers from my CSA, so I decided to make pickles

taken from


2 small onions, sliced
1/4 teaspoon mustard seed
1/8 teaspoon ground turmeric
1/4 teaspoon celery seed
1/8 tsp corriander seed
1 clove garlic
1/4 cup white sugar
3/4 cup distilled white vinegar
1 tablespoon and 3/4 teaspoon coarse salt
2 cucumbers, sliced

pour the spices and sugar in a saucepan with the vinegar. Add onion and garlic and boil. Layer cucumbers and onions in a jar, alternating ever half inch or so. Then pour the liquid over. You may need to squish the cucumbers and onions down a bit. Refrigerate. The longer the better.

If you want to "put them up" you should follow a canning recipe, as this is just a refrigerator pickle recipe and is not suitable for keeping unrefrigerated (mostly this has to do with me being too lazy do sterilize everything, and also liking pickles enough that I'm pretty sure I will eat them within a few weeks)

Blame it on the celery

Hot Sauces
Originally uploaded by kel h
I got celery in the last two CSA farmshares, which always reminds me of chicken wings from home. I made buffalo-style tofu tenders for dinner tonight, but I ate them before I could take a picture. They're super easy to make.

1 block firm or extra firm tofu
vegetable oil
1 egg, beaten
1/2 cup flour
1 tsp salt
1/2 tsp pepper
2 tbsp butter or margarine
2 tbsp hot sauce

Take a block of tofu and press it between some paper towels to get rid of excess water. Then cut into four slices. Dredge the slices in egg and then seasoned flour (you can add some breadcrumbs for extra crunch, but the crunch is less like the traditional wing than I like) and fry in a pan with oil. Meanwhile melt 1 tbsp butter in the microwave and then stir in two tablespoons of Franks Red Hot (I mixed it up by doing one tablespoon franks and one tablespoon chipotle tabasco, which is less authentic but I like it). Flip the tenders and brown on both sides, then toss in the sauce and serve with celery and bleu cheese dressing on the side

Saturday, August 7, 2010

Chocolate Zucchini Cupcakes with Taza Chocolate and Cream Cheese Frosting

I keep getting zucchini in my CSA farmshare, and I keep trying to find different uses for it. One of the cooking blogs I read is called Chocolate and Zucchini, and the author recently posted a recipe for chocolate zucchini cake that I decided to turn into cupcakes. I used a package of Taza chili chocolate, which brought some heat, but next time i think i might do one and a half to two packages (Taza is this great local company here in somerville that makes stone ground mexican chocolate in lots of interesting flavors. They recently suffered a lot of damage in the last round of flooding, and can use some support so go buy some chocolate. It's OK, I'll wait...)

The frosting is a basic cream cheese with a package of cream cheese, a stick of butter, and powdered sugar to the proper consistency with some vanilla drizzled in for fun. It's also good if you add a teaspoon of grated fresh ginger.

Much like the parsnip muffins, the great thing about adding zucchini to the cupcakes is that they make the cake incredibly moist without adding fat. You really can't tell the zucchini is in there.

Chocolate & Zucchini Cake

- 240 grams (2 cups) all-purpose flour
- 60 grams (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 180 grams (1 scant cup) light brown sugar (I use unrefined cane sugar)
- 115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
- 3 large eggs
- 350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
- 160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
- Confectioner's sugar (optional)

Serves 12.

Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1/2-inch) square pan. For cupcakes you want two muffin tins as it makes around 15 cupcakes

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.

In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.

Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.

Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.

Bake for 40 to 50 minutes (20 to 25 for cupcakes), until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar or a chocolate glaze if desired.

Wednesday, August 4, 2010

Parsnip Currant Muffins

Parsnip Currant Muffins
Originally uploaded by kel h
I got some currants in my CSA share this week, and had some leftover parsnips I hadn't used used yet. Alton Brown did a show with different parsnip recipes, and I thought parsnip muffins would be a good place to try some currants.

taken from Alton Brown's Recipe

Nonstick spray
1 3/4c all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
3/4 c sugar
1/2 c brown sugar
4 meduim grated parsnips
1/2 c currants

Preheat oven to 375 and spray a standard 12-cup muffin tin with the nonstick spray and set aside.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, currants and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with sugar. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Tuesday, August 3, 2010

I can taste it just by looking at it!

Originally uploaded by kel h
So, a bunch of my friends are on twitter, and one of my friends mentioned the excellent Basil Lime Sorbet he made. And then a bunch of us commented on it, and the ice cream party was born.

We had peach rosemary ice cream (yum) and strawberry champagne rose sorbet (YUM), smartie ice cream with red hots (om nom nom) and banana ice cream with rum caramel sauce (which we liked so much some of us put it on their hot dogs (I'm not saying who)

Also, I made beet ice cream, which was....accurate. I doubt you'd want to make it, and I have NO IDEA what do to with the leftovers. But it is a gorgeous color, and as one of my friends said "I can taste it just by looking at it"

Monday, August 2, 2010

Braised Collard Greens and Shrimp

Holy COW! was this a tasty supper

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1/2 teaspoon red pepper flakes
1 clove garlic, finely chopped
1/2 tsp ground cumin
1/2 tsp paprika
2 dashes Worcester sauce
1 bunch collard greens, chopped
2 cups vegetable stock
Salt and freshly ground black pepper

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes, garlic and cook another minute. Add collard greens and cook another minute. Add the vegetable stock and spices, cover and bring to a simmer. Cook until greens are tender, about 30 minutes. I tossed in 5 frozen shrimp with about 10 minutes left. Season with salt and freshly ground black pepper.