Banana Walnut Loaf - Healty Tastes Better!

The best part of this recipe is the smell of bananas baking in the oven and it is also a perfect way to use your very ripe bananas (Another tip I learned from Alton Brown is to wrap them with plastic wrap and freeze for smoothies, they are really perfect for smoothies!). I would rather have my daughter eat the actual banana itself but if she is going to eat the banana bread, I want her tastebuds to get used to healtier options. Unlike the tradional recipes this recipe doesn't call for butter and it is made of whole wheat flour. And it is another proof that healty tastes better!

Ingredients

11/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

pinch of salt

1/2 cup sugar
1/4 cup ground flaxseed
2 large eggs, beaten
1 1/2 cups mashed ripe bananas (2 to 3 bananas)
1/4 cup canola oil
1/4 cup fat-free milk
3/4 teaspoon pure vanilla extract
1/3 cup walnuts
1/4 cup rolled oats

Directions

1. Preheat the oven to 350°F. Coat a 9"x 5"x 3" loaf pan with cooking spray.

2. In a bowl, combine the flour, baking powder, baking soda, and salt. Stir with a fork to mix.

3. In another bowl, combine the sugar, flaxseed, and eggs. Stir to mix. Add the bananas, oil, milk, walnuts and vanilla extract. Stir to mix. Add the flour mixture. Stir just until all the flour mixture is absorbed. Pour the batter into the prepared pan, sprinkle with rolled oats.

4. Bake for about 50 minutes, or until a wooden pick inserted in the center of the loaf comes out clean. Transfer to a rack to cool for 10 minutes. Remove from the pan and cool completely.

The beauty of a culinary pas de deux - Asparagus with Soft-Cooked Eggs

Ingredients:

1/2 pound Asparagus, tough ends removed
2 tbs olive oil
2 eggs
salt, pepper
2 ounces creamy garlic and herb cheese (such as Boursin) or neufchâtel (light cream) cheese, cut into 1/2-inch pieces or 2 ounces grated parmesan cheese(optional)

Directions:
1. Cook asparagus in medium skillet of boiling water until just tender, about 3 minutes. Drain.
2. Heat oil in heavy large skillet over medium heat. Return asparagus to skillet, stir over medium heat.
3. Add eggs; (and cheese) stir (cheese melts, if using) and gently cook them until just before they're set, remove from heat and let the heat in the pan finish cooking them about 2 minutes.
4.No further adornment required, serve with fresh chives and whole grain bread, and let the flavors dance together!

Blueberry Bliss

Just about everyone knows that blueberries are nutrional stars. The health benefits of blueberries seem almost endless so I am not going to try to list them here. These phytonutrient superstars are bursting with flavor. Take my advice have some Bluebery Bliss and start your day in a state of profound satisfaction, in terms of health and joy!

Ingredients:
1 cup skim milk
1 cup frozen unsweetened blueberries
1 medium banana (frozen)
1 Tbsp cold-pressed organic flaxseed oil

Directions:

Place milk and frozen banana and unsweetened blueberries in blender and blend for 1 minute. Transfer to glass, and stir in flaxseed oil.

This recipe is my submission for "Show me your smoothie!" hosted by Divya.

Whole Wheat Sweet Potato Biscuits

Tips for making light and fluffy biscuits:

- Do not overwork the dough and do not knead. Kneading creates gluten, which act like elastic bands, if you over work you will get a small, unrisen, chewy biscuit.

- Don't puree the sweet potato in a food processor, which can cause the potato to become gummy, use a fork or potato masher instead

- Add about 1/2 tsp vinegar to the sweet potato as you mash it. You won't taste the vinegar. It will just help the baking powder do it's job.

- Use fresh baking soda.

Ingredients:

1 3/4 cups all-purpose or self-rising flour, plus more for kneading and shaping ( I used white whole wheat)

2 tablespoons light-brown sugar

2 1/2 teaspoons baking powder(if you are using self rising flour omit the baking powder)

1 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons chilled unsalted butter,cut into pieces, (I used only 3 tablespoon non-hydrogenated organic shortening )

plus 1/2 tablespoon melted butter and more for pan (optional)

3/4 cup Sweet-Potato Puree, chilled

1/3 cup low fat buttermilk
1/4 tsp cream of tarter (optional)

Directions

1.Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining.

Cutting in the butter makes for flaky, delicate biscuits. Be sure to stop cutting in the butter while there are still pebble-sized pieces. If you work it longer, the biscuits will be tough.

In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not over mix).

2.Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

3.Bake the biscuits: Preheat oven to 425 degrees. with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter (I skipped this step). Bake until golden, rotating once, 20 to 24 minutes.

Serving Suggestions:

You can flavor your sweet potatoes with cinnamon, nutmeg, and vanilla while they are boiling  or add herbs or raisins. I am planning to add fresh chives to the dough next time I make it because I like them savory. You can also serve them with honey/maple butter, or basil butter. I think it can be great as chicken pot pie topping too.

 
(Recipe is adapted from Everyday Food, November 2003)

Strawberry Smoothie for Breakfast and Smoothie Cake for Tea Time

It doesn't have to be mother's day to remind our loved ones how much we appreciate them. This Sunday grab mom's favorite magazines and make her a healthy smoothie or a fruit platter for breakfast. And if you have leftover smoothies or fruits  incorporate them into the following cake recipe and serve it with tea for a great afternoon snack.

Strawberry Smoothie

Ingredients:

1 cup frozen (or 6 fresh) strawberries

1 medium banana, cut into 1 inch pieces (preferably frozen)

1 cup vanilla rice milk, or soy milk or low fat milk

1/3 cup orange juice

1 1/2 teaspoons honey (optional)

Place all ingredients in a blender and blend at high speed until smooth.

Spontaneous Smoothie Cake

The following cake recipe is not a conventional one; it is the outcome of  my efforts to use leftover smoothies and fruit platters. Why not enjoy the fruits and leftover smoothies in a different form? Re-using is better for the environment than recycling, of course you can compost your leftover fruits but here is a better way to use them. I know when baking exact measurements are very important, but depending on the amount of fruit or smoothie you have, you can adjust the amount of flour. The batter should  not be too watery or too thick.  The goal for this cake is to re-use leftover nutrient rich fruits, the cake will be moist with a pleasing fruity flavor.

Ingredients:

2 cups whole wheat flour

2 eggs

1/2 honey or 1 cup sugar

leftover fruits approx. 1 1/2 cup (I had sliced banana, orange, strawberry, and pineapple)

leftover smoothie1 or 1/2 cup (any type)

1 tsp vanilla extract (use only pure vanilla extract to avoid added corn syrup)

2 teaspoons baking powder

1 1/2 tablespoon cinnamon

1/4 cup canola oil

1/3 cup walnuts or sliced almonds

1/3 cup dried cranberries

Directions

1. Preheat oven to 350 F. Grease and flour one 9x13 inch pan. Mix together the flour, baking powder, cinnamon set aside. If you are using fruits or both fruits and smoothie put them into a blender with honey, sugar, vanilla and oil blend all the ingredients for 1 min.

2. Add the fruit mixture in a large bowl. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with fruit mixture, beating just to combine. Finally, stir in walnuts and dried cranberries. Pour batter into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

Strawberry Glaze

If you like you can add a touch of strawberry glaze made with fresh strawberries with no added butter and corn syrup just the flavor of fresh strawberries.  

Ingredients:
2 cups ripe strawberries, washed and hulled
1/3 cup agave nectar (1/2 cup or sugar)
1 1/2 teaspoons cornstarch, dissolved in 1/4 cup cold water*
1 teaspoons lemon juice (optional)

Directions:

Crush the strawberries and place in a saucepan with sugar, water, salt and cornstarch. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring constantly as it thicken it will turn clearer. Cool slightly before serve.

If you don't have cornstarch at home you can just add 3 tablespoons vanilla pudding. You don't need to add agave nectar if you are using vanilla pudding.

Healthy Treats/Whole-Wheat Crepes

You can use any type of filling (sweet, fruit or savory) with this crepe recipe and no one will suspect these are made with whole wheat flour! I love them for breakfast, but you can make them as a desert with frozen berries and 1 tablespoon crème de cassis, (or black currant syrup)

Ingredients:
1 cups whole wheat flour or buckwheat (I used white whole wheat)
1/2 cup plus 2 tablespoons water
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled (or canola oil)
1 teaspoon sugar, (if you want to make dessert crepes; optional)
1/2 teaspoon salt






Directions:

1. Combine whole-wheat flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.

2. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.

3. Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate. Enjoy!

Quick Mixed Berry Topping

You can also serve this topping over angel food cake or Greek-style yogurt. (Recipe is adapted from EatingWell Magazine March/April 2008)

Turkish Spinach Pie (Ispanakli Borek)

Borek is a general term in Turkish cuisine that applies to a family of pastries with about fifty different members. It is a type of baked or fried filled pastry, made of a thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, or kaşar, ground meat, or vegetables such as spinach, zucchini, potatoes, leeks, also carrot and peas. Spinach Borek is very popular in the countries composing the former Ottoman Empire such as Greece. This recipe may sound time consuming but as Alton Brown always says :"YOUR PATIENCE WILL BE REWARDED!":-)

Ingredients:
40 phyllo dough sheets (1 packet)
1 lb fresh spinach (semi-savoy,chopped and washed thoroughly)
1 medium onion (finely chopped)
1/2 cup crumbled feta (you can also use ricotta or cream cheese)*
4 eggs
1 and 1/3 cup milk
1/3 cup olive oil or canola oil for egg mixture
2 tbs olive oil for spinach (or butter)
1/2 tsp salt
1/2 tsp black pepper
nigella seeds and/or sesame seeds

Directions:

1. Preheat oven to 375F. Thaw phyllos according to the instructions on the package. Generally speaking, you want to thaw the dough slowly, in its box and wrapping bag. Some companies include microwave thawing instructions. This is very risky. Thaw too quickly or at too high a power and you will end up with a gummy wet mess instead of separate sheets. Keep stacks covered with a dampened clean kitchen towel (Do not place the towel directly on top of the dough.)

2. Heat 2tbs of olive oil in a pan. Add the onions and saute until translucent. Add chopped spinach after the onions change color and cook for a few minutes. Spinach may look a lot but it will reduce significantly when it is cooked.

3.Cool the spinach for 5 min. Season with salt and pepper and add cheese (you can also add some crushed red pepper).

4. In another bowl beat the eggs and add milk and olive oil. Mix well.
5. Grease a pan that's approximately the same size with phyllo sheets. Layer half of phyllo dough sheets in the pan by brushing every single layer generously with the liquid mixture.
6. On the 20th phyllo spread spinach mix. Keep layering the rest of phyllos by brushing each layer with the mixture.
7. After putting down the last phyllo, pour the rest of the egg mixture on top.Sprinkle the pie with nigella seeds and/or sesame seeds.
8. Bake in a preheated oven 30-35 minutes or until golden brown. When cooked sprinkle 1 tbs of cold water over the pie, right after removing from oven and cover with a kitchen towel. Wait for 5 to 10 min. and then cut and serve.

* You can also skip the cheese in this recipe and make with spinach filling only. If you are using ricoatta: using a coffee filter set over a bowl, drain the ricotta and discard the liquid.

Zucchini Bread with Roasted Red Peppers and Feta (Kozlenmis Biberli Kabakli Ekmek)

Ingredients:

1 1/2 cups zucchini (grated, squeezed and drained)

2 roasted red peppers (chopped)

2 cloves garlic (grated)

1/2 cup feta (crumbled)

1 teaspoon oregano

2 tablespoon balsamic vinegar

1/4 cup olive oil

2 eggs

1 1/2 cup whole wheat flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Directions:

1. Mix the zucchini, roasted red pepper, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.

2. Mix the flour, salt, baking soda, baking powder and oregano in a bowl.

3. Mix the dry ingredients into the wet ingredients.

4. Pour the batter into a greased 9x5 inch loaf pan.

5. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 1 hour.

(Recipe is adapted from Closet Cooking http://closetcooking.blogspot.com/2008/07/zucchini-bread-with-roasted-red-peppers.html)

Light Whole Wheat Bluberry Muffin that Has Berry in Every Bite

One serving of blueberries contains as many valuable antioxidants as five servings of apples, carrots or broccoli. Can you think of a better way to pack more antioxidant power? This lightened up version of the bluberry muffins is a healthy alternative to usual coffe house muffins and also perfect for snacks and lunch boxes.

Ingredients:
1 3/4 cups whole wheat flour
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup milk/or buttermilk(I used vanilla soy milk)
1/4 cup vegetable oil
1/2 cup sugar (or 1/2 cup splenda)
2 tablespoon honey
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

Directions:
1. Preheat the oven to 400°F. Grease a 12-cup muffin pan with non-stick spray.
2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon.
3. In a large bowl, stir together the milk, oil, egg, sugar, and vanilla extract until well-blended. Stir in the flour mixture until just combined. Do not over mix. Gently fold in the blueberries.
4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 17 to 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

* For beginner muffin makers it is crucial to know not to mix the batter too long or else you will end up with tough, poorly risen muffins. Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour.

Carrot & Orange Muffins

Can you think of a better way to brighten up a rainy day? Carrots and Orange create a very light and delicate flavor combination, when combined with walnuts these muffins need no further adornment. The pitfall with all muffin batters is in over mixing the batter and ending up with a tough muffin. So make sure you only mix the batter until the ingredients are combined and moistened.

Ingredients:
2 cups white whole wheat flour
1/3 cup canola oil (substitution: 1/2 cup apple sauce)
1/2 cup orange juice
1 cup brown sugar
1 medium carrot- grated
2 eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp orange zest
1 tsp pure vanilla extract
1/3 cup walnuts

Directions:
1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with nonstick vegetable spray.
2. Beat together brown sugar, oil (or applesauce substitute), vanilla extract, carrot, orange juice and eggs.
3. In a separate bowl, mix flour, baking powder, baking soda, cinnamon and orange zest. Slowly blend into wet ingredients.
4. Add walnuts and mix until just combined.
5. Spoon approximately 3/4 cup of batter into prepared tin. Bake for 15 to 20 minutes.

Savory Zucchini Bread (Kabakli Ekmek)

Ingredients:

2 medium zucchini (shredded)

1/3 cup olive oil
2 cup whole wheat flour (I used white whole wheat)
1/3 cup milk
2 eggs
1 cup feta cheese or any white cheese (crumbled)
2 tsp baking powder
1/4 cup Dill (chopped, if you are using dried dill use 2 tbs)

salt and black pepper

Directions:

1. Pre-heat the oven at 375°F.

2. Lightly grease the loaf pan and sprinkle with a little flour.

3. In a small cup beat the eggs and add milk and oil mix well.

4. In a large bowl mix flour, baking powder, salt and pepper.

5. Add the egg mixture, zucchini, cheese, dill and mix.

6. Transfer the dough to the buttered loaf pan and bake for 30 min and then rotate the pan and bake for 25-30 minutes longer.

7. Turn the loaf out of the pan and let it cool on a wire rack.

8. Serve the bread warm or at room temperature.

Very Berry Smoothie

Increase your daily intake of fruits with one easy drink, it takes less than 3 min. to make this smoothie. A healthy breakfast smoothie is a well-rounded fuel to power you through your day. It can also take the place of dessert or an afternoon snack. The secret to a great tasting smoothie is using frozen fruit which will yield thicker, more flavorful results. Not only is frozen fruit cheaper, frozen food has just as much if not more nutritional value than the "fresh"fruit you find on the shelves. This is because frozen fruits such as blueberries and strawberries are picked at their peak of freshness, while most fruit sold in stores is picked way before it's ripe so it doesn't expire before reaching the store shelves. Less time to ripen means less time to be fully enriched with all the nutrients that nature provides during the ripening process.

Ingredients:

1 small banana

1/2 cup soy milk

1 scoop soy protein (unflovared-unsweetened)

1/2 cup frozen unsweetened berries (rasperry, blackberry, strawberry)

1/3 pomegranate juice

1/3 crushed ice

Directions:

1. Put all ingredients in a blender.

2. Blend for about 10 seconds or until all ingredients are smooth

3. Enjoy!

Pumpkin Muffins

My absolute must for fall season. This recipe is from prevention magazine. I used whole wheat flour to make it healthier. I usually try to replace butter with apple sauce as much as I can but don't try on this recipe, I tried and it didn't work. Instead of butter you can still use healthier butter spreads and get good results. You can change the amount of pumpkin spice to your liking, I like mine spicy so added more pumpkin spice .

You can never go wrong with this recipe even if you lack the essential baking skills, it is simply delicious.

Ingredients:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1½ teaspoons pumpkin pie spice
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, at room temperature
¾ cup sugar
2 eggs
1 cup canned solid-packed pumpkin
¼ cup milk
¼ cup dried cranberries/ or raisins

1. Preheat the oven to 400°F. Grease a 12-cup muffin pan.

2. In a medium bowl, combine the flour, baking powder, pumpkin pie spice, baking soda, and salt.

3. In a large bowl, with an electric mixer on medium speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Beat in the eggs, pumpkin, and milk. Stir in the flour mixture until just combined. Do not over mix. Stir in the cranberries.

4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.