Linda's Kitchen

USE!!! DON'T LOSE!!!

2011-08-07T13:01:00.000-07:00

Do you have jars and containers half empty cluttering your refrigerator? Some of these ingredients have a chance for a better life :) such as two opened containers of Yogart, jars of preserves with only a few spoonfuls at the bottom.
You get the picture! Go searching for recipes that will incorporate these ingredients into a flavorful dish.

Today's Recipe is "CORN MUFFINS" - Easy, Light, and Delicious!!

INGREDIENTS:
1 cup yellow cornmeal
1 cup all purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 cups Yogart
(I mixed vanilla non fat with plain Greek yogart)
1/4 cup lite canola or olive oil

DIRECTIONS:
Preheat oven 375* F
Lightly grease 12 large or 24 mini muffin tins
(I use the rubber muffin trays)
Wisk the dry intredients together.
In a separate bowl, mix the wet ingredients.
Add wet ingredients to dry ingredients and stir the batter until combined.
Divide the batter among the muffin cups and bake in the middle of the oven 20 minutes for the large muffins or 15 minutes for the small muffins until a tester comes out clean.
Let muffins cool on a rack for a few minutes before turning them out.
Serve with butter or those few spoonfuls of preserves.

WATERMELON 101 - A HEALTHY FRUIT

2011-06-17T17:32:00.000-07:00

There are over 200 variaties of Watermelon. I prefer the small seedless variety for the taste, texture and ease of serving and handling. However, you may want to buy the largest size, seedless specimen because there are so many wonderful watermelon recipes available:
I recently discovered that serving cubes of Watermellon with chopped fresh mint makes a mouth watering, thirst quenching treat.

HOW ABOUT A WATERMELON SALAD?
Mix 1/3 cup Balsamic vinegar and 1 tablespoon of honey. Simmer and reduce until syrupy 5 - 7 minutes. When cool, toss with 4 cups cubed watermelon, arugala leaves and 1/4 cup olive oil. Season with salt and pepper and top with 1 cup crumbled feta cheese.
IF YOU LIKE GASPACHO, THIS ONE IS A SURE WINNER!
Puree 6 cups seeded diced watermelon, 1 cucumber peeled and diced, 1 cup diced fresh tomatoes, 1 clove garlic, 1/2 cup diced red onion, 1 tbs. fresh lime juice seasoned with salt and pepper. Keep chilled and serve in 4 bowls topped with chopped cucumber, fresh cilantro and lime juice.
ACCORDING TO DR. ANDREW WEIL: "A summertime favorite, watermelon is more than just a refreshing afternoon snack - it has health benefits, too. Watermelon is:

•Low in calories
•Rich in antioxidants
•A good source of vitamins C, A, B6 and B1
•A good source of the carotenoid lycopene, which may help reduce the risk of prostate and other cancers"

ROASTED ROOTS WITH TOASTED PECANS

2011-02-20T09:55:00.000-08:00

A COLORFUL SIDE DISH TO COMPLIMENT FISH OR MEAT
OR: A wonderful Main dish for Vegetarians!
Serve with steamed Asparagus for color and texture!

Ingredients:
3 Sweet Potatoes peeled and cubed
5-6 Parsnips peeled and thickly sliced
5-6 Carrots peeled and thickly sliced
1 Butternut Squash opt. peeled, seeded and cubed
2 Bay Leaves
2 tbs. Olive Oil
1 cup Orange Juice
1/3 cup Honey
2 tbs. Brown Sugar
1/3 cup Toasted Pecans chopped
Opt.Spices to desired taste: ie: Ginger,Cinnamon
Salt & Pepper dash of ea.
1/3 bunch Parsley washed,dried & chopped fine

Can be made ahead and warmed when ready to serve.

Directions:
Toss the cubed vegetables in the oil with salt,pepper and bay leaves.
Place on roasting pan in 400* oven for approx. one hour or until fork tender.
In a separate saucepan, mix Orange Juice, Honey, & Brown Sugar. Bring to a boil, reduce heat and simmer for 7-10 minutes. Add toasted Pecans and simmer for additional 3-5 minutes.
Remove Bay Leaf and place roasted vegetables in a serving bowl or platter. Drizzle sauce over top and sprinkle with chopped Parsley.

Note: Picture to follow - we ate it up so fast that we didn't have time to take a picture :)

CURE YOUR COLD WEATHER BLUES With This Hearty Soup!

2011-01-26T11:52:00.000-08:00

Turkey Meatball, Potato, White Bean & Escarole Soup

2 Tbs. oil

1 large sweet onion diced

2 large Russet potatoes peeled and diced

1 clove garlic chopped

3 carrots peeled & sliced

2 pieces celery sliced

1 bunch parsley washed and sliced

8 cups water

2 chicken bouillon cubes

1 lb turkey chop meat

1 egg

1 cup panko(or regular)flavored bread crumbs

1/2 cup club soda.

1 can white beans with juice

5 escarole leaves washed and sliced

1 pinch salt & pepper

Directions:
Sautee first 7 ingredients till wilted. Add water and bouillon cubes. In a separate bowl mix turkey, egg, club soda and bread crumbs and form into small meatballs. When soup starts to boil, drop meatballs in gently. Boil for 10 minutes and then add beans. Boil for 10 minutes and add escarole.Stir gently and simmer for additional 5 minutes. Flavor with salt and pepper to taste. This delicate but hearty soup sure hits the spot!!!

Light and Moist Banana Bread/Cake

2011-01-15T06:48:00.001-08:00

Ingredients:
1 stick butter
¾ cup sugar
2 eggs beaten
1 tsp. baking soda
1 tsp. baking powder
4 heaping tbs. sour cream
3 ripe bananas mashed
1/8 tsp. salt
1 ¼ cup flour
1 tsp. vanilla
1/8 tsp cinnamon
2 squares dark choc. crushed
¼ cup walnuts crushed

icing:
¼ cup powdered sugar
Juice of ½ lemon

directions:
Cream butter and sugar. Add eggs and mix thoroughly. Add bananas, vanilla, cinnamon. Combine baking powder, soda, and sour cream and set aside. Combine flour and salt. Add sour cream mixture to egg/butter/sugar mixture. Add flour mixture gradually while mixing. Add crushed choc. and walnuts and mix thoroughly.
Butter a ceramic baking dish (approx.. 7” x 9”). Pour in the batter and sprinkle with 1 tsp. sugar. Bake in preheated 350’ oven for approx. 45 minutes or until golden and center springs back when lightly touched or tooth pick comes out clean when inserted in center.
Mix lemon and powdered sugar till smooth
While cake is still warm, spread over top.

PICKLED GINGER

2010-10-01T11:37:00.000-07:00

If you like ginger, like I like ginger, What a great recipe!

Peel and cut approx. 4 oz. fresh ginger into 1" pieces, sprinkle with 2 tsp. salt, cover and refrigerate for up to 1 week. With a sharp knife or potato peeler, cut into paper thin slices across the grain. Boil ginger in water for a few minutes to soften, then drain. Dissolve 1/4 cup sugar, 1/2 cup rice vinegar and two tbs. water - bring to boil and simmer 1 minute. Place ginger in sterile jars, cover with marinade, seal and refrigerate. Ginger can be colored with 1 tsp. grenadine to turn it a pale pink . Store in refrigerator for up to 3 months.

Note:
1. Can be eaten from the jar or used in any recipe that calls for ginger.
2.Pick fresh ginger that is young and thin skinned - older ginger is too fibrous

CRAB & CREAMED CORN SOUP

2010-04-27T20:05:00.000-07:00

Quick & Easy!
4 oz. Crab Meat, flaked
2 lg. Eggs (or Whites)
2 tbs. Milk
1 tbs. Cornstarch
2 tbs. Water
2 1/2 cups Chicken Stock
7 oz. can Creamed Corn
1 dash Salt & Pepper to taste
1 large Scallion, finely chopped

In a wok, bring the stock, crab meat and creamed corn to a boil. In a separate bowl, beat the egg whites till frothy, blend in the milk, cornstarch mixture, and ginger, then add this mixture to the boiling soup, stirring constantly. Add salt & pepper to taste and serve. Garnish with the chopped scallions.
This soup can be flavored with 1 tbs. Sherry and/or Sesame Oil.

CORN PATTIES

2010-01-25T18:03:00.000-08:00

Mix all ingredients except oil. Heat oil in skillet. Place by tablespoonful of mixture into pan and cook until golden brown and firm 4-5 minutes. Turn each patty and cook an additional 4-5 minutes until firm and golden brown. Remove from skillet and drain on paper towel. Add more oil if needed Serve warm.
Garnish with sliced scallions.

Great with apple sauce or sweet chili sauce.

11 oz can of creamed corn (drain off excess liquid)

or 11 oz. can of corn drained and mashed

1 onion finely chopped

1 tsp. curry powder

1 clove garlic chopped and crushed

1 tsp coriander ground

2 scallions minced

4 tbs. flour or matzoa meal

1/2 tsp. baking powder

pinch of salt

1 large egg

4 tbs. olive oil and sesame oil to fry patties

TIME FOR HOLIDAY PARTIES!!!

2009-12-05T15:26:00.000-08:00

CHILI

Great dish for a large crowd!

Easy to make and to serve!

Ingredients:

1-2 lbs of Turkey, Beef, Chicken, or Veal Chopped

1 large yellow onion - diced

1 large red pepper - diced

3 cloves of garlic - diced

1 large can of diced tomatoes

1 can red kidney beans with juice

1 can pinto beans with juice

1 jar sweet red pepper sauce or favorite pasta sauce

cumin, oregano, chili powder, jalepeno pepper diced or powder to taste

1 pinch of salt

1 square of dark chocolate

Juice of 1 lime

3 tbs. olive oil

Directions:

Saute chopped meat in olive oil till cooked through. Add onions, peppers and garlic and continue cooking till wilted. Add diced tomatoes and tomato or red pepper sauce. Add beans, chocolate, seasonings and lime juice. Cook till well mixed and place in a crock pot to serve warm.

Place bowls of your favorite rice, chopped red onion, sour cream & grated cheddar cheese on the side.

IT'S LATKE TIME!

2009-12-04T13:37:00.000-08:00

Say goodbye to standing over a hot stove for hours frying Potato Pancakes!
This is by far, the most delicious part of the holiday meal, but the worst part of the preparation.

I found a solution:

Wash 2-3 potatoes (Eastern, Yukon, Russet) - don't bother peeling them. Put them through your Cuisinart with the large grating tool so they come out shredded.

Add:

1/4 of a large yellow onion grated

1/2 tsp. baking powder

1 large egg

1/8 cup milk (optional)

1 tsp. oil

1 pinch salt and pepper to taste

1/4 cup matzo meal or flour

Blend thoroughly. Use enough flour to soak up any excess moisture from the potatoes.
Grease a cookie sheet with light olive oil or veg. oil and place a rounded tbs. of mixture (more if larger pancakes are preferred) spaced 1" apart and press flat. Place pan in hot 400 degree pre-heated oven for approx. 10 minutes until edges start to brown. Turn pancakes over to brown other side.

Note: You can use a "Silpat" non stick oven mat for the first side to form w/o sticking. When bottoms start to brown, turn each onto a greased cookie sheet to brown other side. This will give the pancakes a bit more moisture and flavor. Bake in advance and warm when ready to serve.
Serve with apple sauce or sour cream.

ARUGALA & ROASTED TOMATO SALAD

2009-11-28T08:16:00.000-08:00

This is by far the most versatile dish! It can be used on top of Veal, Chicken, Pasta, Baked Potato, or Fish. It can be placed on top of toasted baguette slices with Brie as an Hors d'oeuvre.

DIRECTIONS:
Cut cherry tomatoes in half and loosen centers (or cut good quality regular tomatoes in thick slices).
Sprinkle with extra virgin olive oil and kosher salt.
Roast in oven or toaster oven until heated through and slightly browned. Set aside.
Prepare a vinaigrette of: olive oil, sherry vinegar (or white balsamic and sherry), dijon mustard, and shallots (or diced red onion).
Combine fresh arugula (cleaned and dried) with the tomatoes. Sprinkle lightly with the vinaigrette and toss. OR: Sprinkle vinaigrette over the tomatoes and place this mixture over the arugula.

OUR TRIP TO WHITE SILO WINERY

2008-10-06T10:50:00.000-07:00

What a great day! Mickey took us to Sherman, CT to visit her cousin's farm and winery "White Silo Winery" .There were eight of us, Mickey and me, Minna & Frank, Joan & Ted, Judy & Howie. Ralph and his lady MaryAnn were so gracious. The weather turned out perfect - Sunny, but cool.
We picked raspberries from the vast crop (almost depleated now). We tasted the various wines that Ralph makes with his very own hands, and shared delicious food, and interesting stories.

SIMPLY DIVINE FLOURLESS CHOCOLATE CAKE

2008-05-17T14:45:00.000-07:00

1 pound Bittersweet or Semi sweet Chocolate -- chopped OR chips
10 tablespoons unsweetened butter -- cut into pieces
5 large Eggs -- separated
1/4 teaspoon cream of tartar
1 tablespoon sugar

Preheat oven 325 degrees. Grease a pie pan or 8X2 inch round pan (don't use a spring form pan). Line the bottom of the pan with wax paper or parchment paper. Combine chocolate and butter in a double boiler. Simmer over water slowly and stir often until the ingredients are warm and smooth. Remove from heat and whisk in the egg yolks. In a separate bowl, beat the egg whites and cream of tarter and gradually add the sugar beating on high speed until soft peaks form (stiff, but not dry). With a rubber spatula, fold 1/3 egg whites into the chocolate mixture and continue until all egg whites are folded in. Spread batter evenly into greased baking pan and place cake pan into a shallow roasting pan or baking dish. Place in oven. Add boiling water into roasting pan to reach halfway up the sides of the cake pan. Bake exactly 30 minutes. Remove from oven and set cake pan on rack to cool. Refrigerate to chill or overnight. Slide thin knife around the sides to detach from cake pan. Invert the cake pan and peel off the paper liner. Re-invert onto a serving platter. Using a stencil or doily, sprinkle with powdered sugar.

- - - - - - - - - - - - - - - - - -

NOTES :
Use fine quality Chocolate since it is the main ingredient.
Have all ingredients at room temperature.
Serve in thin wedges at room temp. Decorate with mint leaf, raspberries or other berries, raspberry sauce and whipped cream.
This dessert is easy to prepare, a great end to any meal, light, rich and YUMMY!

FOR ALL YOU CHILI LOVERS - Buffalo Chicken Chili Pot Pie

2008-04-06T11:45:00.000-07:00

Don't know whether to call this Chili Quiche or Chili Pot Pie, but it sure is good. Jonathan and Carol were going to their annual Chili Cook-Off Party and had to come up with a "Winner Recipe" so we put our heads together and Voila! or should I say, Olay!

Ingredients for the Chili:
2 lbs. chicken (dark and light meat) cut up small or ground
1/2 jar (2 1/2 ozs)Franks Red Hot Sauce (Original Buffalo Sauce)
1 tsp. red cayenne pepper
1 tsp. cumin (optional)
1 yellow pepper cubed
1 large onion chopped
8-10 cloves garlic chopped
1 can (10 oz) sweet white corn
1 large can (16 oz) diced tomatoes
1 can red kidney beans drained
1-2 apples peeled and chopped (optional - to add sweetness)

Directions for the Chili:
Coat chicken with red hot sauce and cayenne pepper & cumin
Saute in olive oil (or grape seed oil)
Drain, set aside. saute the garlic, onions and peppers. Add the cooked chicken and the remaining ingredients for chili recipe.
Note: Be sure to thoroughly wash hands, cutting board, bowl and any utensils that came in contact with the raw chicken.

Ingredients for the Quiche (or Pot Pie):
3 pie shells of choice
2 eggs beaten
1 cup heavy cream added to eggs
3/4 lb. swiss cheese or gruyeres grated
1/2 lb. yellow cheddar grated

Directions for Quiche or Pot Pie:
Distribute 1/2 of the grated swiss on bottom of the three pie shells. Add chili to each pie shell to fill. Then pour in egg mixture and top with grated yellow cheddar. Bake at 350 degrees for 45 minutes then increase temp to 375 degrees to brown top for an additional 15 min. Let stand for 15 minutes before slicing. Serve with a dollop of sour cream.

Another great idea - Quesadilla:
Lightly brown a large tortilla in a buttered fry pan. Place the chili and grated cheese (eliminate the egg mixture) on one half of the tortilla, fold empty half over filling and place on baking sheet. Continue with remaining tortilla's (6-8). Place in oven and bake at 375 degrees for approx. 20 minutes till golden and bubbly. Let them rest for 10-15 minutes and carefully remove onto serving platter. Cut into 8 wedges each. Serve with Sour Cream and garnish with Cilantro or similar green.

CLAFOUTI The Best Yet!!

2008-03-03T19:42:00.000-08:00

NEVER HEARD OF IT?
Well, it's a simple French country dessert, but I love to serve it for breakfast. It is like a moist bread pudding with sliced caramelized fruit. It is classically made with unstoned black cherries, but this version is made with apples. Of course, any fruit of choice would be wonderful. The mixture resembles pancake or crepe batter and puffs up like Yorkshire Pudding. It can be served hot or cold. The taste and texture are sensational! But for added excitement, you can garnish it with chopped or sliced toasted nuts, , fresh berries, powdered sugar, a drizzle of melted chocolate or caramel sauce and a scoop of Ice Cream or Whipped Cream. Use your imagination to make this your personal favorite.

Ready for the recipe?
Preheat oven to 400 degrees. Generously butter a 10" pie plate & heat in oven till butter melts.

FOR THE BATTER:

3 eggs
1 cup milk or cream
6 tbs. butter melted
1 tsp. vanilla extract
2/3 cup flour
1/2 cup sugar
1/2 tsp. salt

mix eggs, milk, butter, vanilla, flour, sugar and salt in blender or processor until smooth

FOR THE APPLES:

4 tbs. butter
4-5 tart apples peeled, cored & sliced
1/2 cup sugar plus 2 tbs. for topping
3 tbs. brandy
ground cinnamon

melt butter in a large skillet over medium heat. Add 1/2 cup sugar and brandy. Then add peeled, cored a sliced fruit and heat about 5 minutes. Remove pie plate from oven and immediately pour in half the batter. Arrange warm apple slices over batter, reserving juices from pan. Then pour remaining batter over apples. Sprinkle with remaining 2 tbs. sugar and sprinkle with cinnamon. Bake until Clafouti is golden and set in the middle, 25-30 minutes. Drizzle with warmed reserved pan juices and serve.

Vegetarian Tofu Lasagna - a treat to the eyes and palate

2008-02-02T12:52:00.000-08:00

Like Traditional Lasagna, you will be layering this in a loaf pan or similar Pyrex or corning dish as follows:

Spread Olive oil on bottom of pan then 2-3 Egg roll skins overlapping slightly.
Combine two eggs, 8 oz. grated Mozzarella Cheese, and one package soft tofu mashed.
Spread 1/3 of this mixture evenly, then Chopped Sun Dried Tomatoes to cover, then 2-3 Egg Roll Skins.
Spread 1/3 of mixture evenly, then Chopped Artichokes to cover, then 2-3 Egg Roll Skins.
Spread remainder 1/3 of mixture evenly, then Pesto sauce and clean baby spinach leaves to cover, then 2-3 Egg Roll Skins.
Spread thinly sliced Firm Tofu in single layer and cover with a thin layer of Prego Roasted Red Pepper Sauce, then 2-3 Egg Roll Skins.

Finish with a thin layer of Roasted Red Pepper sauce.

Cover tightly with Foil and bake @350 degrees for 1/2 hour. Uncover and bake for additional 1/2 hour.
Cool and turn onto a serving platter. Slice and serve with additional sauce on side.
Garnish with Pine Nuts and Basil Leaves. Serve as a main dish with Salad and Crusty Bread or as a side dish.

Who Doesn't Love QUICHE!

2008-01-25T12:34:00.002-08:00

Another big Seller in my Gourmet Specialty Shoppe was our Quiche. Many predicted that customers would tire of it, but in all the years we were in business, it remained quite popular. We sold three sizes Raw Frozen ready to bake, or freshly baked. Some of the most popular were: Broccoli & Cheddar, Spinach & Mushroom, Bacon & Ham, Zucchini & Onion, Bacon Tomato Onion & Cheddar, Asparagus, and Seafood.

Here is the BASIC RECIPE:

1 cup Swiss & Gruyere Cheese sredded
2 cups Heavy Cream
4 Eggs beaten
1/4 tsp. Sugar
1/8 tsp. Salt & 1/8 tsp Pepper
1/3 cup Onions minced & sauteed
8 slices Bacon, cooked & crumbled
1- 10" Deep Dish Pastry or Pie Shell

Prepare basic Pie Shell or use store bought shell. Sprinkle 1/2 the cheese into the shell evenly distributed. Mix eggs, cream & spices thoroughly and pour 1/2 mixture into shell. Add bacon, onions (*or other preferred ingredients). Add remainder of cream mixture and top with balance of cheese. Be sure to place on baking sheet and handle carefully when placing in oven or place in Freezer to bake at a later date (cover after frozen).
Preheat oven to 425 degrees. Bake for 15 minutes. Reduce heat to 300 degrees and bake for an additional 30 minutes or until Puffed and lightly brown to center (knife comes clean when inserted 1" from edge). Let stand 10 minutes before cutting into wedges.
NOTE:
* you can change the Bacon & Onions for other ingredients
* you can use other cheeses or spices
* you can lower the calories, fat & cholesterol by substituting light cream, half & half, no fat half & half, & low fat cheeses etc.
SERVING SUGGESTIONS:
* serve with tossed salad of choice
* serve for breakfast, lunch or dinner

My World Famous Spinach Dip

2008-01-17T09:49:00.000-08:00

One of the first items I sold in my store was something that a friend brought to a party at my former job. She called it “Ohio State Dip”! Because she and her friends used to go to the Ohio State Football Games and bring this to snack on. We called it “Spinach Dip”. We sold hundreds of pounds of this item – we couldn't make it fast enough. When the distributor for Hellmann’s Mayonnaise & Knorrs Soup Mixes (Best Foods) came to take my order for the week, he asked me what was in the dip and I foolishly gave him the recipe which today appears on the Knorr’s Vegetable Soup package…. I told you, I wasn’t a business person. Little did I know that it would be such a popular item.

INGREDIENTS

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 container (16 oz.) sour cream

1 cup Hellmann's Mayonnaise

1 package Knorr Vegetable soup mix

1 can (8 oz.) water chestnuts, drained and chopped (optional)

Mix all ingredients thoroughly. Refrigerate to chill and serve in bowl or hollowed out bread. Serve with Bagel Chips, or other favorite chips or Assorted Veggies.

Beginnings

2008-01-17T09:17:00.000-08:00

In 1980, I built a Gourmet Specialty Shoppe in Northport, NY and called it “La Bonne Quiche” I not only had NO formal training as a Chef, but truly didn’t know the first thing about running a Business. I actually went to an Undergraduate College to be a Psychologist and later went to Graduate School to earn a Degree in Teaching. This was a far cry from either (so I thought). I loved people and I loved food – What more would I need to be successful?
I visited many Gourmet Shops in NY City such as “Zabars” and went to the Fancy Food Show and other trade shows to familiarize myself with a product line. I collected the names of Food Distributors and Equipment Suppliers and made an outline of what I envisioned. We opened for business in April 1981 (Easter). We carried hundreds of Cheeses & Pates, Fresh Baked Goods, baked on the premises, including Croissants (which took me weeks to pronounce correctly), Coffee Beans, Teas, Preserves, unusual canned and jarred items, Pies, Cakes and of course, QUICHE – 20 varieties, 4 sizes.
We were a hit!!!
Over the years, we took the lead from our customers and added requested items, made Platters of food, Gift Baskets, and Catered hundreds of Parties (as stated in our brochure “ We love to Cater that special Event for 2 to 200, from Hors d’oeuvres thru Desserts.”). I would sit with my customers and try to get a feeling for who they were so that I could help them plan a party that would be suited for their personality and budget…Well, that’s where my training in Psychology came in. My workers were mostly High School Students and young women who were in need of Part Time Work… Thank goodness for my Teaching Degree.
After 17 years, I sold the store to the first person who ever worked for me. She started when she was barely 14 and worked part time through College, always helping out during the Holidays. She has recently moved the store to Huntington NY, but kept the same name.

OK, I think that’s enough background. Now lets get down to the “Nitty Gritty” of this Blog – which I see as sharing some of my favorite Recipes with others. So, stay tuned and check out this Blog periodically. Be sure to let me know what you think.

Scrumptious!

2008-01-15T15:30:00.000-08:00

I just baked the Carrot Pulp Bread from the Mother Earth News and it's a hit!Not only is it EASY to prepare, it's made with healthy ingredients (whole wheat flour, honey and the pulp of the veggies that still have lots of nutrients) and it's Scrumptious! Very tasty and lite. I would recommend it highly:

CARROT PULP BREAD

2/3 cup of vegetable oil
3/4 cup of honey
2 eggs
1-1 /2 cups of carrot pulp
1-1 /2 cups of whole wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)

Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well ... pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2" X 4-1/2" X 2-5/8") ... and bake in a pre-heated 350°F oven for 60 to 65 minutes.

For your consideration, vary this recipe by adding chopped apples or Chocolate bits, or chopped nuts.

What to do with Juicer Pulp

2008-01-14T20:26:00.000-08:00

My son bought a juicer (it's a Breville, from Williams Sonoma) and is creating all kinds of exotic mixes. Carrots, Apples, Ginger, Parsley - So cool and very tasty! But... what to do with all of the pulp that is left behind? So I started to search for answers. Of course, you can add it to your garden compost, but since the kitchen is my favorite room in the house, I wanted to create some tasty treats. I found some interesting sites (like Mother Earth News) with many simple recipes such as:

Marmalade
Carrot Bread
Cookies

I think this new device of his is going to end up costing me lots of money and calories that I didn't count on.
What we won't do for our children :)

wow... this blogging is fun

2007-12-25T20:02:00.000-08:00

i just tried my first post... and boy was it easy...

especially having an expert looking over your shoulder and helping you navigate the site.

How lucky am I?