Healthy November: Wheat Free Recipes
Don’t these look delish? 😉
I’m not gluten-intolerant but I know a LOT of people are.
Happy (Gluten-Free) Cooking! G
Autumn Hot Drinks
Don’t these look yummy?
What is your fav autumn “warm up” drink?
Mine is hot chocolate with all the fixins’. 😉
Hope you’re having a great week . Hugs, G
Root Veggies! Don’t Ya Just ♥ Them? ;-)
I SURE DO!!! 😉
And here are some of my fav ways to prepare and serve these oh,so yummy “gems” from the fall harvest!
Sam’s Famous Carrot Cake with My (NOT Too Sweet) Cream Cheese Icing
My favorite cake, no contest!
Just add dark rye bread and you’re good to go! 😉
One of my fav slow cooker recipes from the Groovy Green Kitchen I.
I make this one a lot. Quick to prepare, hearty and delicious.
And, it includes: onions, garlic and potatoes: all fav rooties! 🙂
Kasha and Beet Salad with Celery and Feta
A delish and elegant salad; brimming with flavor!
A twist on traditional lasagna, again from the slow cooker. Hearty and delish!
HAPPY COOKING and AUTUMN!
Harvest vegetable photo, courtesy of FLICKR
Simply, Super, Summer Salads!
“Salad Season” is definitely here again! 😉
Thought this would be a good time to share this recipe post again from the Veggies…archives, featuring 4 of my all-time fav salads.
What is your favorite salad?
Happy Cooking and Weekend! G
For me when it comes to food, nothing says SUMMER like a beautiful, fresh SALAD! 🙂
Here are some of my fav salads from the Veggie archives.
Hope you enjoy one or all of them soon.
Spinach and Mushroom Salad with Creamy Poppy Seed Dressing
(this post includes some handy tips for salad do’s and don’ts)
(a winner in one of my recipe contests! so delish)
(if you like fresh dill, try this one for sure)
Kasha and Beet Salad with Celery and Feta
(from a recent post, in case you missed it. I ♥ this salad!)
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What is your favorite summer salad/food/recipe?
If you can, do share a link.
Happy Summer, it’s almost here! 🙂
Raw Kale & Radish Pesto with Zucchini Noodles
Are you a fan of KALE?
Can’t say that I have been to date, 😉 in spite of liking almost every other kind of veggie there is!
But this post over at Girl Eats Greens grabbed my attention today, as I browsed the WP Reader.
Looks so yummy and healthy too. 🙂
Happy Eating and Week! G
One of my favorite things about spring turning into summer is all the deliciousness that continues to show up at my local farmer’s market. While I don’t buy all my groceries there, I do spend time every Sunday walking along with my pup and seeing what’s new to the market. What I’ve seen a lot lately? Fiddleheads. I have no idea what to do with them. But I’m dying to try them. I also stumbled upon a bunch of bright red radishes.
Growing up, I was never a fan of radishes, I thought they were too bitter. But as I’m getting older I think a lot of it had to do with the preparation of the radishes. As in, there wasn’t any. I was handed a whole radish to pop into dill dip. Radishes can have a pretty strong flavor – but if you break them down, thinly slice or…
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Groovy Green Kitchen UPDATES, Now Available :-)
The Groovy Green Kitchen I: Weeknight Veggie Slow Cooker
The Groovy Green Kitchen II: Simply, Super, Supper Soups
I have updated the photos in both of my: Groovy Green Kitchen cookbooks (Kindle versions) and free updates are now available from Amazon.
Amazon.com has kindly informed me that they will be sending out notices to customers who purchased one or both of these eBooks previously, re: the update. But in case you don’t hear from them, you can also contact Amazon to get the free updates.
I was having issues with the photos in both of these eBooks, when zoomed in particular. They are now looking much better and I think have added to the overall presentation quite a bit.
I have less than an optimal set-up for kitchen photos at present, but with some photo editing that I did and some help from the talented: Lissa at Postcards from the Rain (thanks again Lissa!), they are now good to go.
I also suggested to Amazon that white borders on the zoomed version of photos (instead of the ugly brown they had previously) would look a lot better. They sent in my suggestion for consideration and woohoo, they have now made that change! 🙂
I am also looking for more reviewers for both of these cookbooks.
If you like to cook and would be interested in giving one or both of these eBooks a “test drive” send me an email at:
veggiecook @myway .com (spaces removed), type REVIEWER in subject line
and we can go from there.
Have a wonderful week and Happy Cooking! 🙂
Book Review AND Recipes! :-) 750 Best Muffin Recipes by Camilla V. Saulsbury
From the Vegan Muffins section:
Chai Latte Muffins
Scented with many of the spices of chai, these muffins are wonderful with hot black tea.
Makes 12 muffins
12-cup muffin pan, greased
1 cup vanilla-flavored non-dairy milk (soy, almond, rice, hemp) 250 ml
2 tbsp loose black tea 30 mL
2 cups all-purpose flour 500 mL
2 tsp baking powder 10 mL
11⁄2 tsp ground cinnamon 7 mL
11⁄2 tsp ground cardamom 7 mL
1⁄2 tsp ground ginger 2 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp ground cloves 1 mL
2⁄3 cup packed light brown sugar 150 mL
2⁄3 cup plain soy yogurt 150 mL
1⁄3 cup vegetable oil 75 mL
1 tsp vanilla extract 5 mL
- In a small saucepan, bring milk and tea to a simmer over medium heat. Remove from heat, cover and let steep for 10 minutes. Strain through a fine-mesh sieve into a medium bowl, discarding tea leaves, and let cool.
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, baking powder, cinnamon, cardamom, ginger, baking soda, salt and cloves.
- Whisk brown sugar, yogurt, oil and vanilla into milk mixture until well blended.
- Add the yogurt mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake for 19 to 23 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
From the Breakfast Muffins section:
Raspberry Oat Muffins
These tempting, raspberry-filled muffins are a nice (and healthy) way to get started in the morning.
Makes 15 muffins
Preheat oven to 400°F (200°C)
Two 12-cup muffin pans, 15 cups greased
2 cups all-purpose flour 500 mL
1 cup large-flake (old-fashioned) rolled oats 250 ml
1 cup packed light brown sugar 250 mL
2 tsp baking powder 10 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp ground allspice 2 mL
1 egg
1 cup milk 250 mL
1⁄4 cup unsalted butter, melted 60 mL
1 tsp vanilla extract 5 mL
11⁄2 cups raspberries 375 mL
1⁄4 cup granulated sugar 60 mL
- In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt and allspice.
- In a medium bowl, whisk together egg, milk, butter and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in raspberries.
- Divide batter equally among prepared muffin cups. Sprinkle with granulated sugar.
- Bake in preheated oven for 16 to 21 minutes or until tops are light golden brown and a toothpick inserted in the center comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.
Courtesy of 750 Best Muffin Recipes by Camilla V. Saulsbury
© 2010 www.robertrose.ca Reprinted with publisher permission.
♥♥
As any of my regular readers already know, I’m a BIG fan of muffins! So, when I had the opportunity to test-drive this MASSIVE muffin collection, I was a happy camper! 😉
And 750 Best Muffin Recipes did not disappoint. This is a fantastic baking book and one that every muffin lover needs to have!
So far, I have made the:
-Toasted Walnut Muffins (Satisfying and not too sweet, perfect for breakfast)
-Oatmeal and Prune Muffins ( I ♥ prunes and these are VERY satisfying, with a nice “toothsome” texture)
–Brown Rice and Cheese Muffins (These were AMAZING served with the Cream of Cauliflower and Tarragon Soup from The Groovy Green Kitchen II: Simply, Super, Supper Soups)
And on the menu today:
-Coconut Crumb Muffins (These look so delish, LOADED with coconut in the muffins and topping them too)
I’m planning to try one or two new muffin recipes each week, to work my way through this book. That’s going to take a while but what a yummy journey it will be. 😉
What do I like about this cookbook, well…everything actually!
The recipes are creative, original, easy to make, LOTS of variety (and that includes everything from the top muffin classics, coffeehouse gourmet muffins, gluten free muffins and a good selection of vegan ones too!)
Another plus, from what I’ve noted so far, none of the recipes are heavy on sugar or a lot of other unhealthy ingredients…it really is the ultimate muffin-lovers collection and I’m so glad to have a copy to enjoy, again and again and again!
The only thing that I am tweaking a bit in each recipe is when adding: coconut, fruit, nuts, etc…to the mix. I always add these with the dry ingredients, (not as the last additions) to dredge them with the flour etc. and to help to keep them from sinking to the bottom of the muffins when mixed. A little baking tip that has worked well over the years. No problem making this slight change and for me, it’s just a long-time personal preference.
And I hope you enjoy the two luscious muffin recipes featured above,that were graciously provided by Robert Rose, the publishers of this cookbook. Stop by their site to see all their bestselling cookbook choices.
And definitely DO plan to order a copy of 750 Best Muffin Recipes soon!
750 Best Muffin Recipes (Amazon.ca)
750 Best Muffin Recipes (Amazon.com)
Now I’m off to the kitchen to get those muffin cups ready! 😉
Happy Baking!