Limoncello Wheat Bread

I made this one evening after opening my freezer and seeing the frozen, black banana that had been in there for a while. One banana wasn't enough for banana bread, so I used my usual banana bread recipe, halved, and changed it to include whatever I found in the freezer (frozen apple slices and a small bottle of limoncello) and cabinet (agave nectar and buckwheat flour). The result... very good.

Limoncello Wheat Bread

1 egg
1 T vegetable oil
2 T agave nectar
1/4 cup limoncello
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buckwheat flour
1 mashed banana (the more ripe, the better)
1/2 apple, chopped

Beat egg and mix in other ingredients, folding in the banana and apple last. Pour into two greased mini-loaf pans (or one small loaf pan) and bake for 325 degrees for about 45-50 minutes, or until toothpick comes out clean. Double recipe to make a full regular-sized loaf.

(Recipe by H. Farrell)

A Different Kind of Slaw

I used to hate cabbage. Probably because I had it served with corned beef (which I also don't like) and steamed until it was soft and odorous. But chopping and sautéing it is a different and, I think, better way to get the benefits of cruciferous veggies. Here are two suggestions, but go ahead and make up your own!

Bittersweet Slaw

Olive oil
Onion, chopped
Garlic cloves
Cabbage, shredded
Apple cider vinegar
Nutmeg
Pine nuts
Raisins
Fresh parsley
White wine

Heat olive oil in skillet and add onions, stirring for a few minutes. Add a couple crushed garlic cloves and the shredded cabbage (as much as will fit comfortably in the pan). Add some apple cider vinegar to keep the cabbage from sticking to the pan and burning. As the cabbage cooks and gets softer, mix other ingredients into the pan. Add some white wine to keep the ingredients from burning. Let cook, stirring for another few minutes until everything has had a chance to heat up and soften. I like serving over cooked Basmati rice.

Italian Slaw

Olive oil
Lemon juice
Cabbage, shredded
Garlic cloves
Parsley
Basil
Black pepper
Dash of salt
Red cherry tomatoes, halved
Shredded mozzarella

Heat olive oil in skillet and add cabbage. Pour over it some lemon juice and add crushed garlic. Add some water to the pan if the cabbage begins to brown or stick to the pan. Flavor with spices. A few minutes before the cabbage is done, add tomatoes. Remove from heat and mix in shredded cheese to make a gooey, delicious slaw.

(Recipes by H. Farrell)

Fiesta Tomatoes: Steamed and Stuffed

This was a complete experiment. I know that stuffed tomatoes are usually baked in the oven, but I wanted to see how they would turn out if steamed. The result? Good, but very juicy. Steaming them not only preserved the water naturally in tomatoes, but also added to it. The flavors in the tomato and the "salsa" inside were kept very fresh, but I had to let the tomatoes sit on a plate and "drain" a bit before I could eat them. Next time I will try the oven and see if the flavors are as good -- or better! I made three large stuffed tomatoes, but I didn't include measurements in the recipe below because it depends on what veggies you like and what will fit in the tomatoes you have. Prepare the topping separately and add after the tomatoes are finished steaming, so it doesn't get soggy.

Fiesta Tomatoes

Salsa:
Large red and/or yellow tomatoes
Onion, diced
Jalapeño pepper, diced
Lemon zest
Fresh parsley
Black pepper
Mozzarella cheese, shredded

Topping:
Corn meal
Plain bread crumbs
Grated Parmesan cheese
Olive oil

Cut a circle in the top of the tomatoes and spoon out a portion of the center, taking care not to break through the sides of the tomato. Keep the tomato insides and place in a bowl, adding to it the other ingredients in the "salsa". Steam until the cheese is melted and the skin of the tomato begins to crack (about 10 minutes). 
Heat olive oil in a skillet, add bread crumbs, mix in corn meal (a bit less than the amount of bread crumbs used) and cheese (to flavor), stirring constantly. Remove from heat when bread crumbs begin to brown. Spoon topping onto warm tomatoes and enjoy!

(Recipes and photos by H. Farrell)

Pear Tea Muffins

Pear Tea Muffins

1 cup water, boiling
2 T sugar
2 T molasses
2 T Jasmine tea
(add tea and sugars to hot water, set aside while preparing other ingredients)

1 egg
1/4 cup oil
1/4 cup plain yogurt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
2 tsp baking powder
2 cups whole wheat flour
1 pear, chopped (about 1 to 1 1/2 cups -- I used Anjou)
1 pear, thinly sliced horizontally and core removed. 

Beat egg and mix in oil, yogurt, spices, baking powder and flour. Mix in sugar-tea and chopped pear. Spoon into muffin tin, and place a pear slice on the top of each muffin. Bake for 20-25 minutes at 400 degrees. Makes a dozen muffins.

(Recipe by H. Farrell)

Lemon Herb Chicken and Fancy Pasta

This chicken turned out really good, and it's a simple dinner to make. I've sautéed pasta before and I like how it turns out. Adding some veggies to the noodles provides some color and extra flavor.

Lemon Herb Chicken

Marinate boneless, skinless chicken breast for at least half an hour in a mixture of balsamic vinegar, lemon zest, crushed peppercorn and, if you have it, a little cider vinegar.
Take chicken out of marinade and rub with crème fraîche, chopped green onion, and herbs/spices (ex: thyme, rosemary, basil, tarragon).
Place the chicken in a glass baking dish and pour in bottom of dish (don't cover chicken completely) low-sodium chicken broth with some lemon juice and balsamic vinegar. 
Bake at 375 degrees for about 45 minutes or until chicken is done.

Fancy Veggie Pasta

Boil fettucini noodles according to directions but not fully -- keep it al dente. Heat olive oil in a skillet, add shaved garlic and pine nuts and stir for a short time, then add some petite peas and shaved carrot, stirring until heated through. Finally, add drained pasta to the skillet, mixing with the other ingredients and stirring. Remove from heat right when the pasta starts to brown or stick to the pan.

(Recipes by H. Farrell)

Chocolate Raspberry Cookies

Not only were these cookies delicious (especially for someone who likes dark chocolate), they didn't melt and spread out all over the cookie sheet when they were baking. They kept their shape and stayed light and soft. I wanted to add a fruit flavor to the cookie with the chocolate, and jam was an easy way to do that while also serving as a substitute for some of the sugar and oils that usually go into cookies.
I definitely will be making these again!


Chocolate Raspberry Cookies 


2 eggs
3/4 cup butter
1/2 cup brown sugar
1 tsp vanilla
2 T milk
2 large spoonfuls (about 4 oz) raspberry jam or preserves (the real stuff, made with just fruit and sugar)
about 1/3 cup cocoa
dash of salt, cinnamon and ginger
1 tsp baking powder
1/2 tsp baking soda
2 1/4 cup flour
chocolate chips (about half a bag or whatever looks good)


Beat eggs until light and fluffy, beat in softened butter, brown sugar, vanilla and milk. Stir in jam, cocoa, spices, powder and soda. Fold in flour until mixed through and fold in chocolate chips. Drop cold batter in spoon-sized balls on cool, greased cookie sheet. Bake for 8-10 minutes at 360 degrees.
Enjoy!


(Recipe by H. Farrell)

Avocado Sandwich

I can see this turning into a contest to see how many different ways I can use crème fraîche, but I still have some left and this sandwich was. so. good. I mixed a spoonful of it with a slightly larger spoonful of tahini and added a little lemon juice -- it will be the consistency of peanut butter. Spread it on some multi-grain bread, cut half of a ripe avocado into thin slices and spread them on one piece of bread. Top with some spring greens and cover with the other slice of bread to make a rich, buttery smooth sandwich. Serve with tortilla chips and salsa. Yum.


And, in honor of los aguacates, here's a photo from Costa Rica, overlooking Volcán Irazú.

(Photo by H. Farrell)

Coconut Herb Chicken

I often build recipes around one or two ingredients that I have left over or that I discovered while wandering through the grocery aisles. I planned this meal after buying a can of reduced fat coconut milk at Trader Joe's. I saw it on the shelf and bought it thinking one day I'd find a good way to use it -- and I did! This is a twist on a chicken-rice bake made with soup that was a favorite in college because it's very simple and requires little prep time. And who doesn't love an easy dinner?


Coconut Herb Chicken with Rice


Boneless, skinless chicken breast (three or four)
Sweet onion, sliced into thin strips
One can coconut milk (reduced fat)
Herbs (I used a mix of dry herbs; ex: rosemary, thyme, jasmine)
3/4 to 1 cup aromatic rice (such as Basmati or jasmine)
Apple cider vinegar


Pour some of the coconut milk into a glass baking dish and mix in herbs with a little apple cider vinegar and some black pepper. Add the dry rice and spread evenly. Place the chicken in the dish and arrange onions around the chicken, pour in the rest of the coconut milk and sprinkle more herbs over the chicken. Cover dish and bake at 375 degrees for about 45-50 mins.


Serve with steamed cauliflower, pouring any extra coconut/rice over the top as a sauce.


Recipe by H. Farrell

A Boring Salad Turned Delicious

I found yet another way to use crème fraîche -- salad dressing! Mix about half a tablespoon of the cream with the same amount of tahini and juice from half a lemon. Add a little bit of water until the dressing is thin enough to pour, and add some black pepper to taste. Pour the mixture over some greens and tomatoes (and bell pepper and cucumber if you have any) for a tasty salad.

Madrid

Madrid might not have gotten the 2016 Olympics, but after three hours outside of the airport in April, I'm looking forward to the next time I will be able to visit Spain. Below are photos from the well-kept Parque Juan Carlos I, near the Madrid airport.

(Photos by H. Farrell)