Category Archives: cooking

Oat Bran Muffins

I don’t have time for breakfast in the morning so I started making these the night before, oatmeal in muffin form is a perfect heart healthy on the go breakfast.

Oat bran is usually sold with specialty flours or with the hot cereals in stores, I had to look twice to find it.

This is a well established recipe, I found it from AllRecipes to 10 other web sites and even on the package the oat bran were all the same recipe so I went with it.

I make half the recipe so that I have six standard size muffins, this last two days in my household so nothing is wasted and nothing goes bad. You can double the recipe for 12 muffins.

I like to change it up, I leave the lumps in the brown sugar so it gets gooey sugar pockets, I add different dried fruit and I add different flavors of yogurt. In the pictures I used  cinnamon, dried blueberries and Peach Almond milk yogurt which added peach chunks to my muffins. I like to use dried fruit if it’s available, You get all the flavor but not a soggy pocket in the muffin from water content evaporation. So check out the dried fruit section, I like to go to the bulk bins in the market instead of prepackaged for this. Add apple sauce, add chocolate chips, coconut flakes, add banana or maple syrup, add everything all at once! I like it because of the versatility.

Here is the base recipe before being dressed up, add things like cinnamon or cocoa powder in at 1 teaspoon. And add the fruit berries and nuts as thick or thin as suits your taste.

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Ingredients:

3/4 cup flour

3/4 cup oat bran

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

2 tablespoons olive oil

1/2 cup yogurt

Instruction:

In a bowl mix oat bran, flour, baking powder, baking soda, salt and any dry additives of your choice.  Stir and then add Egg, oil, and yogurt. Mix until combined and add any remaining additives. Scoop evenly between 6 baking cup liners and let stand for 10 minutes before placing into the oven.

Bake at 400 degrees for 15 minutes.

 

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Blueberry Peach
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Apple Cinnamon
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Cranberry Dark Chocolate
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Cardamom spice with chocolate chips and pecans

 

Cardamom & Black Tea Cookies

Ingredients:

1 stick butter, softened

1/2 cup sugar, granulated

1 egg

1 cup flour

1 cup Almond Flour

1/2 teaspoon Cardamom powder

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon Vanilla Extract

1 teabag of black tea, cut and emptied from the bag

 

Preheat oven to 350 degrees F.

Cream butter and sugar in a bowl until lite and fluffy, mix in the egg and vanilla extract.

In a separate bowl mix the flour, almond flour, cardamom, salt, baking powder and tea.

Add flour mixture to the sugar mixture in parts until well combined. Place tablespoons of batter onto a baking sheet

Bake for 10-12 minutes until lightly brown around the bottom edges.

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Chicken Cashew Curry Salad

 

Ingredients:

2-3 chicken breasts, cooked and cubed

1 tablespoon olive oil

5 celery stalks, sliced

3/4 cup peas, frozen

1/2 cup cashews, toasted

1 cup mayonnaise

2-3 tablespoons curry powder

1 tablespoon lemon

1/2 teaspoon salt

1 clove garlic, diced finely

fresh cilantro

Instruction:

Preheat oven to 350 degrees.

Place chicken and olive oil in a pan and bake  until cooked through. Set aside to cool, then dice into 1/2 inch cubes.

Place cashews on a baking sheet and bake in oven for 4-6 minutes until toasted.

In a bowl mix together mayonnaise, garlic , curry powder, lemon and salt.

In a large bowl mix chicken, cashews, celery, peas and curry dressing. Serve with fresh cilantro.

 

Other Curry Recipes

Curry Powder

Acorn Squash Coconut Curry Soup

90 Second Low Carb Bread

This is a recipe for people with food allergies, for people on low carb diets, you are just trying to be healthier or you have no bread and don’t want to go to the store. Instead of an exact recipe I will give you the variety of some ingredients that can be used, they are interchangeable, and lend a different flavor depending on which ingredients you use, go out there and experiment!

For the most part I most often make this with coconut and use it as a replacement for an English muffin but it can be used in place of any bread. A little experimentation and modification with this recipe and you can make a whole loaf of bread in the oven, or a cake/muffins/pancakes.

Ingredients

2 tbsp coconut flour or almond flour or hazelnut flour (or a blend of them equaling 2 tbsp)

1 tbsp almond milk or coconut milk or heavy cream

1 egg

1 tbsp oil or butter of your choice

1/4 tsp baking powder

You can modify the favor further to your needs by adding, sugar or bacon bits or herbs.

Instruction

Mix all ingredients in a coffee mug and microwave for 90 seconds. Flip the bread out of mug and cut in two.

Let cool before use or toast it in a toaster.

 

 

 

 

 

Egg Drop Soup For One

Ingredients

1 cup Chicken Broth

1/4 teaspoon Soy Sauce

1/4 teaspoon Toasted Sesame Oil

1/4 teaspoon Ginger, fresh grated

1/4 teaspoon Black Pepper

1 teaspoon Corn Starch

1 Egg, beaten

Salt, to taste

1 Chive, chopped

 

Instruction

Add a few tablespoons of broth to the corn starch and set aside.

Add broth, soy sauce, toasted sesame oil, ginger and pepper in a small sauce pan and bring to boil, add corn starch and mix for one to two minutes until slightly thickened. Slowly pour the beaten egg into the boiling broth while stirring. Continue to stir slowly for a minute or two. Add salt to taste.

Pour into bowl and add chives.

 

 

Blackberry Scones

 

My recipe, life story free!

Ingredients

2 cups all-purpose flour

1/2 cup almond flour

2 tablespoons sugar, plus some for topping

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter, chilled in the freezer.

1 egg

3/4 cup buttermilk plus more for brushing

1 tablespoon vanilla extract

1- 1 1/2 cups fresh blackberries

(fancy option) 1 SMALL pinch of dried lavender

 

Instruction

Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.

Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.

Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!

Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.

Fry Bread

If you drive through Arizona in the American Southwest all of the Indian Reservations sell these along the side of the road and occasionally I get cravings for them.

Ingredients

Honey

4 cups flour

1/2 tsp salt

1 Tbs baking powder

1 1/2 cup warm water

oil for frying

 

Instruction

Combine dry ingredients, stir in water, kneed until soft but not sticky, shape into Tenis ball sized portions. Cover them with a warm damp cloth.

In a frying pan heat an inch of Avocado oil to med-high. Flatten out a dough ball to cover an area the size of your outstretched hand, poke a hole in the center.

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Place (one at a time) gently into the oil and cook for 1-2 minutes per side until golden brown. They will shrink and puff up a bit while cooking.

Remove from oil and place on paper towels to drain the excess oil. Once slightly cooled the traditional topping is to add a generous amount of honey and to eat them while they are still warm.