Butternut Squash Cupcakes
Butternut Squash Cupcake
Since I still have some winter squash I decided to use one the the butternut squashes to make a dessert. The cupcakes are moist, sweet and have a nice spice flavor. The orange butter cream complimented them well. I don’t like a lot of frosting so I made just enough for a swirl on each cupcake. You might want to double the frosting recipe if you like more.
Butternut Squash Cupcakes
4 eggs, slightly beaten
3/4 c. oil
1 1/2 c. sugar
2 c. cooked butternut squash, you could use other winter squash or pumpkin
1 3/4 c. flour
1/4 c. cornstarch
3 t. cinnamon
1 t. nutmeg
1/4 t. cloves
2 t. baking powder
1 t. baking soda
3/4 t. salt
Blend together in large bowl eggs, sugar, squash and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting. Makes 30-36. Frost with Orange Butter Cream.
Orange Butter Cream
1/3 cup butter
4 1/2 cups sifted confectioners’ sugar
1/4 cup orange juice concentrate
1 1/2 teaspoons vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the juice and vanilla. Slowly beat in remaining sugar.
Chicken with Romaine Lettuce Sauce
Chicken with Romaine Lettuce Sauce
I found myself with some Romaine lettuce and was just not in the mood for a salad. Probably because it was snowing outside and very cold. I added the lettuce to my chicken and created a wonderful dish.
Chicken with Romaine Lettuce Sauce
oil
1 medium onion, sliced
6 boneless, skinless chicken thighs
flour
salt and pepper
6-8 cups shredded Romaine lettuce
1 c. chicken stock
fresh chopped parsley
hot pepper sauce
Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.
Add lettuce to chicken in the skillet
Ready to serve
Spinach and Mushroom Quiche
Spinach and Mushroom Quiche
The cold winter this year has really got me craving comfort foods. Also have a real taste for some childhood favorites. My mother used to make some really good quiches. Always a home made crust. I used what I had on hand the other day to whip up this quiche. Thought of her when I made it.
Spinach and Mushroom Quiche
1 unbaked pie crust
1 T. oil
1 small onion, chopped
8 oz. sliced mushrooms
salt and pepper to taste
1 (10 oz.) package frozen spinach, thawed and squeezed dry
4 oz. diced Swiss Cheese
2 T. flour
1 c. milk or half and half
3 eggs, beaten
In skillet saute onion in oil until tender. Add mushrooms and cook about 5 minutes more. Season with salt and pepper. Stir in the spinach and set aside. In 9-inch pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach mixture. Combine milk with the eggs and pour over the spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down over to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean the quiche is done. Serves 4-6.
Spinach and Mushroom Quiche
Lamb Ribs
Lamb Ribs
If you haven’t tried these before, lamb ribs are a fun and easy dish to make. They are often a lot less expensive than other cuts of lamb. They are frequently labeled as lamb riblets. A slab of lamb riblets run about 2 pounds and will feed two. You can treat them a lot like other ribs. I marinated these in a little apple cider vinegar for a couple of hours. To cook them I rubbed them all over with Ethiopian seasoning-recipe follows- and I added some pink salt. I started them out at 400 degrees for about an hour and then turned them down to 300 for 30 minutes more. They were juicy and pretty tender.
Ethiopian Seasoning
1 T. paprika
1 t. each cayenne pepper, cumin, garlic powder and ginger
1/2 t. allspice
1/4 t. cinnamon
You probably won’t need all of the seasoning for 1 rack of ribs. Refrigerate the rest for later use.
Lamb Riblets fresh out of the oven
Peanut Soup
Peanut Soup
I taught a vegetarian cooking class yesterday at the Nature Center for the University of Mount Union. One of the dishes we had was a peanut soup. Rich and flavorful it was a big hit with the students. I think you will like it, too. A different way to eat peanut butter for a lot of us. You could use almond butter or cashew butter instead of the peanut butter, if you like.
Peanut Soup
2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 c. chopped green onions
Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Warm gently and serve with green onions on top. Serves 6-8.
Pea Sprout Stir Fry
Pea Sprout Stir Fry
I’ve been sprouting seeds and loving it. Made a tasty stir fry with some pea pods I had in the freezer, onions, sweet peppers and pea sprouts. It ended up tasting pretty darn good. I find when I stir fry veggies I eat more of them. More than a side dish, I can almost make a meal out of them served over rice or pasta.
Pea Sprout Stir Fry
2 T. oil
1 onion, sliced thin
1 garlic clove, chopped
2 c. pea pods, fresh or frozen
2 c. pea sprouts*
1 c. sliced sweet pepper
1 T. soy sauce, or to taste
1 T. hoisen sauce
1 t. sesame oil
hot pepper sauce to taste
In skillet or wok heat oil and stir fry onion over high heat until wilted. Add garlic and pea pods and stir fry 2 minutes longer. Add pea sprouts and peppers and stir fry a few minutes longer, just until sprouts are tender. Add seasonings and serve. I like this over rice. 3-4 servings.
* If you don’t have fresh pea sprouts, mung bean sprouts would also work in this dish.
Fresh Pea Sprouts
Applesauce Fruit and Nut Muffins-Vegan
Applesauce Fruit and Nut Muffins
I had a request from a friend recently for more vegan baked goods. Came up with this recipe today and they came out moist and light. I also have a LOT of applesauce that I canned so looking for things to do with it other than just eating it.
Applesauce Fruit and Nut Muffins
2 c. applesauce- I used unsweetened
1/2 c. oil
1 c. sugar
1 t. vanilla
2 c. flour Note: You can use all purpose, I used whole wheat pastry flour.
1 c. rolled oats
2 t. baking soda
2 t. cinnamon
1/2 t. baking powder
1 c. dried cranberries or raisins
1 c. chopped nuts
Preheat oven to 375 degrees. Line 24 muffin cups with paper liners or grease lightly. Set aside. Combine applesauce with the oil and stir in sugar and vanilla. Add flour, oats, soda, cinnamon and baking powder. Stir to mix well. Stir in fruit and nuts. Spoon batter in to muffin cups filling just over half-full. Bake for 18-20 minutes or until golden brown on top. Makes 24.
Banana Bread
Banana Bread
Checking the freezer I found some frozen bananas so I opted to make banana bread. It’s really my favorite way to eat them, other than fresh. The recipe is simple and this bread freezes well so why not make a few and freeze some for later? Also a great thing to do with bananas that are overripe.
Banana Bread
1 ¾ c. flour
1½ t. baking powder
¾ t. salt
½ t. baking soda
2/3 c. sugar
1/3 c. butter, softened
2 eggs
2 T. milk
1 c. mashed ripe banana
¼ c. chopped nuts, optional
Combine dry ingredients and set aside. Combine sugar with butter and beat until fluffy. Beat in eggs. Beat in eggs until mixture is smooth. Beat in flour mixture alternately with bananas. Fold in nuts, if desired. Pour batter into greased 9×5 -inch loaf pan. Bake in a preheated 350-degree oven for 60-65 minutes. Use toothpick to test for doneness. Cool in pan 10 minutes before placing on rack to cool. Store in plastic wrap to preserve moisture. Makes 1 loaf.
Gardening Classes
I will be doing a series of Thursday evening gardening classes for the Wellness Center. Located at 3035 Wooster Rd., in Rocky River, the Wellness Center is operated by Fairview Hospital, a Cleveland Clinic hospital.For more information, or to register for classes, visit fairviewhospital.org/wellnesscenter or call 440-356-0670.
Here are the topics and dates.
Feb. 27: Seed Starting: There are advantages to starting your own seedlings. You can save money, especially if you normally buy a lot of plants. The real benefit, though, may be growing unusual varieties not found at the local greenhouse. Exotic and heirloom varieties, when available, go for premium prices. In class you’ll learn the basics of starting seeds indoors, using grow lights, hardening off and much more. Handouts provided.
Mar. 6: Organic Gardening: If you are among the growing number of people who want fresh vegetables and fruits grown without pesticides check out this class. You’ll learn about organic controls from physical barriers to Eco-friendly sprays. Topics discussed will include integrated pest management, resistant cultivars and how timing of planting can help control pests. Handouts available in class.
Mar. 20: Herb Gardening: Have you ever thought about growing your own herbs? Fresh herbs are easy to grow and most require little maintenance. In class you’ll learn how to plant and maintain an herb garden and we will discuss many specific herbs and their uses. Harvest and storage will also be discussed. Optional text will be available in class.
Apr. 3: Vegetable Gardening: In this class you will learn the basics of starting a vegetable garden. Among the topics discussed will be site selection, planning, soil preparation and improvement, recommended varieties, mulching and space saving techniques. Handouts will be available.
Apr. 17: Composting: Leaves, grass clippings and some kitchen waste can be converted into “black gold” through composting. In class we’ll cover the basics of starting and maintaining a compost pile, the role carbon and nitrogen play and composting no-nos. Composting saves money, improves your garden soil and helps the environment, too. Handouts.
Food Not Lawns Seed Swap
If you are in need of seeds, or have some to share please stop by at the 4th Annual Food Not Lawns Seed Swap this Saturday, February 22. The event runs from 11-3 at Grace Lutheran Church at 13001 Cedar Rd. in Cleveland Heights. This is the event that had to be rescheduled because of snow on the original date.
I will be there along with City Rising Farm and other groups. Mari Keating has put together a fun day- with Chris McClellan, of Natural Cottage Project, doing a demo on rocket stoves. Seriously, there are a lot of seeds available- even if you don’t have any seeds to share you can pick up some for your garden. They are non GMO and Mari really out does herself with the selection. Note- nothing is for sale- seeds are free. There is also a potluck you are welcome to participate in and a Freecycle table, too.
I will have my books and herbs for sale and will be answering gardening questions. I had a lot of fun at last year’s seed swap. Hope you can stop by to join us. Let’s all start thinking about Spring and gardens!!!!
Also let me know if you are in need of pots. I have a pretty good supply of pots in the 2-4 gallon range and I will happily bring them along.
