Candied Pumpkin Seeds

  I have always been a fan of roasted pumpkin seeds,  but sweet?  Oh yes, my friends, this is where its at.

2 cups pumpkin seeds
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup packed brown sugar.

Mix everything together in a bowl.  Transfer to a cookie sheet and spread the seeds evenly.

Bake at 250' for about an hour.  Turn the seeds about halfway through.

Enjoy this sweet treat, and don't feel guilty about chomping down too many of these little seeds.  They are FULL of nutrients:





Crunchy, delicious pumpkin seeds are high in calories, about 559 calories per 100 g. In addition; they are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants.

Their high caloric content mainly comes from protein and fats. On the positive side, the nuts are especially rich in mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) that helps lower bad LDL cholesterol and increases good HDL cholesterol in the blood. Research studies suggest that Mediterranean diet, which is liberal in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

The seeds contain good-quality protein. 100 g seeds provide 30 g or 54% of recommended daily allowance. In addition, the seeds are an excellent source of amino acid tryptophan and glutamate. Tryptophan is converted into serotonin and niacin. Serotonin is a beneficial neuro-chemical often labeled as nature's sleeping pill. Further, tryptophan is a precursor of B-complex vitamin, niacin (60 mg of tryptophan = 1mg niacin).

Glutamate is required in the synthesis of γ-amino butyric acid (GABA). GABA, an anti-stress neurochemical in the brain, helps reducing anxiety, nervous irritability, and other neurotic conditions.
Pumpkin seeds are a very good source of anti-oxidant vitamin E; contain about 35.10 mg of tocopherol-gamma per 100 g (about 237% of RDA). Vitamin E is a powerful lipid soluble antioxidant. It prevents tissue cells from the free radical mediated oxidant injury. Thus, it helps maintain the integrity of mucus membranes and skin by protecting from harmful oxygen-free radicals.

Pumpkin kernels are an also excellent source of B-complex group of vitamins such as thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates. These vitamins work as co-factors for various enzymes during cellular substrate metabolism in the human body. In addition, niacin helps to reduce LDL-cholesterol levels in the blood. Along with glutamate, it enhances GABA activity inside the brain, which in turn reduces anxiety and neurosis.

Furthermore, its seeds contain very good levels of essential minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Just as in pine nuts, pumpkin seeds too are very rich in manganese (provide 4543 mg per 100 g, about 198% of daily-recommended intake). Manganese is an all-important co-factor for antioxidant enzyme, superoxide dismutase. It is therefore, consumption of pumpkin kernels helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.


Medicinal values of pumpkin seeds.

Research studies suggest that pumpkin seed to have DHEA (Di hydro epi-androstenedione) blocking actions. Thus, it cuts the risk of prostate and ovarian cancers.

In addition, experimental studies suggest that certain phytochemical compounds in pumpkin seed oil may have a role in prevention of diabetic nephropathy (kidney disease).

Pumpkin Chocolate Chip Muffins

You know me......I can't throw anything away when it comes to food.  I just hate being wasteful, and I like to be creative in trying to use things up without having to throw them away.

The kids carved their pumpkins for Halloween night, but on Nov. 1st, mom was peeling and chopping up Mr. Jack o lantern into bits.  I cubed some and froze it, which I will use to make pumpkin Chili  (will post it soon....) The rest I placed in the oven flesh side down on a baking sheet, roasted for about an hour  and once it cooled, simply scooped it into a bowl, gave it a quick whirl with my hand blender and packed it into 2 cup portions in ziplock bags so I could make these fabulous little muffins all year long.


                                                  Pumpkin Chocolate Chip Muffins

Makes 24 muffins


4 eggs
1 3/4 cups sugar
2 cups grated pumpkin, cooked and mashed pumpkin or canned pumpkin
1 1/2 cups vegetable or canola oil

Mix all of the above very well in a large bowl until smooth.

Combine in another bowl:

3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 cups chocolate chips

Add the dry ingredients to the pumpkin mixture.  Don't over mix, but mix until well combined.

Bake@ 400' in 24 paper lined muffin tins for 15-20 minutes

Enjoy the warm smell of cinnamon and pumpkin wafting through the house.......

Bolognese Sauce

Comfort food at its finest, this bolognese sauce hits the spot every time.  If you don't subscribe to it already, the  ANNA magazine is absolutely a stunning compilation of wonderful recipes.  This bolognese sauce comes from ANNA and it is perfect.

As the fall days are getting crisp and cool, let this sauce simmer up a fragrance in your home that is irreplaceable.  It freezes well, so make lots and then you can have it any day of the week....even on those crazy busy school nights.

Enjoy!

From ANNA magazine:


3 tablespoons unsalted butter
1 small onion, minced
1 small carrot, minced
1 celery stalk, minced
1 ounce pancetta, minced
1 pound ground veal
1⁄2 pound lean ground beef
1⁄4 pound lean ground pork
1 cup whole milk
1 cup white wine ( I use red too and it is great)
1 (28-ounce) can diced good-quality tomatoes
1 (14-ounce) can crushed good-quality tomatoes
Coarse salt and freshly ground pepper, to taste

Melt butter in large heavy saucepan over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine and tomatoes. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper.

Makes 4 cups.

Note: Use 2 cups of Bolognese sauce for 1 pound of uncooked pasta. Sauce becomes very thick as it cools. When serving, leave a bit of the pasta water with the pasta when combining with Bolognese sauce to thin it. Sauce can be frozen for up to 1 month. For best results, ensure that the cooking temperature is set at low for the final cooking stage.

Irresistible Granola Bars

Granola Bars

These chewy granola bars are irresistible.  Simple to make and they keep for several days.  Great for lunches or breakfast on the go kind of mornings.....


Adapted from Healthy Recipes From the White House to You


Ingredients

6 tablespoons grape seed oil, or other neutral oil, plus extra for brushing the pan
2 cups quick oats
1/2 cup mixed seeds (such as pumpkin seeds, sunflower seeds, and sesame seeds)
1/2 cup honey
1/3 cup dark brown sugar
1/3 cup pure maple syrup
Pinch of salt
1 cup nuts (optional) walnuts, almonds, pecans, or hazelnuts
1 1/2 cups mixed dried fruit (such as cranberries, raisins, cherries, apricots, papaya, and pineapple — use at least three kinds and cut large fruits into dime-sized pieces) I used only cranberries
1 teaspoon ground cardamom or cinnamon

Directions

This recipe calls for one teaspoon ground cardamom or cinnamon, so I used 1/2 teaspoon of each.

Heat the oven to 350ºF. Line a nine-by-nine-inch square baking pan with parchment paper or foil, letting a few inches hang over the sides of the pan. Brush with oil.
Spread the oats and seeds and nuts if using them on another baking pan and toast in the oven until they're golden and fragrant, about six to eight minutes, shaking the pan once during toasting.
In a saucepan, combine the oil, honey, brown sugar, maple syrup, and salt. Stir over medium heat until smooth and hot.
Transfer the toasted oats and seeds, dried fruit, and cardamom and/or cinnamon to a large mixing bowl. Pour the hot sugar mixture over the oats, seeds, and dried fruit, and stir until well combined.
While the mixture is warm, transfer it to the prepared pan, pressing it into the pan easily with an offset spatula. Bake until brown, 25 to 30 minutes.
Transfer the pan to a wire rack and allow it to cool completely.
Using the overhanging foil or parchment paper, lift the fruit and oat mixture out of the pan and place on a work surface. Cut into 1-1/2-inch-by-3-inch bars.
Serves nine.

Fresh tomato, garlic and basil linguini

This pasta dish is a perfect summer dinner.  We make it all summer long using the fresh ingredients from our garden.  The best part is, it is EASY, FAST and sooo delicious!

4-6 ripe tomatoes, finely chopped ( I added red and yellow tomatoes)

2 cloves garlic, minced

1/4 cup extra virgin olive oil

1/4 cup freshly grated parmesan cheese

salt and pepper to taste

fresh basil, chopped

linguini pasta

Cook pasta according to package.  While pasta is cooking, chop tomatoes, and add all your ingredients to your pasta serving bowl.  When pasta is cooked, strain and immediately toss into your tomato mixture.  add more olive oil if needed.  Grab some napkins and enjoy slurping up this delicious dinner!

Strawberry Rhubarb Amaretto Jam

Everything tastes better with Amaretto.  When I cam across this recipe, I just knew I had to try it, and let me tell you, what a fabulous way to start any morning!

Strawberry Rhubarb Amaretto Jam

8 cups strawberries, washed and hulled

8 cups rhubarb, washed and chopped

12 cups sugar

4 TBSP fresh lemon juice

2/3 cup Amaretto liquor

Heat fruit and sugar over medium heat until sugar is dissolved.  Bring to a boil and boil rapidly for 20-30 minutes.  Stir in lemon juice.  Remove foam.  Allow jam to cool for 5 minutes.  Stir in Amaretto. Pour jam into hot, sterilized jars, 1/4 inch from the top.  Process for 15 minutes.

ENJOY!

Home made tortillas.....Si Senior!

I will never buy store bought tortillas again!  These soft, fresh tortillas took no effort to make at all.    They freeze well in a large ziplock bag, if they last......they also keep well refrigerated for several days.

I used white flour, but by all means, feel free to use whole wheat.


Homemade Flour Tortillas

4 cups all-purpose flour
1/2 cup vegetable oil
2 tsp salt
1 1/3 cup warm water

1. In a medium sized bowl, stir together flour and salt. Add oil and warm water, stirring to combine. Transfer dough onto a lightly floured surface, and knead for about 3 minutes, until dough is smooth. Divide dough into equal pieces, rolling each piece into a ball about the size of a tennis ball.   Allow to rest, covered with plastic wrap, for at least 30 minutes.

2. Once dough has rested, preheat pan  over medium-high heat.   Roll out each ball into a circle, about 6 inches in diameter. Cook one at a time in the hot pan, when it starts to puff and a few brown spots have appeared its time to flip it over.  Cook other side for about another minute.

ENJOY!

Artisan Bread

This is by far, the BEST BREAD I'VE EVER HAD!!!!!

You need to plan ahead when making it, but before bed tonight, mix this up.  Tomorrow, you will be so proud of yourself that you could produce such perfection.  BEWARE: you will eat the entire loaf in one sitting......so make a double batch!!

Enjoy!

XO

L.

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups ( 5/8 cup = 1 1/2 cup plus 2 TBSP) water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour,  put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.

Hearty Sicilian Soup

There is nothing better then a hearty soup on a rainy day......This is what's on tonight at our place. The best part is that it is a one pot meal, and is wonderful reheated.  Great for lunches too! A steaming hot bowl of this Sicilian soup is sure to warm you up and make you feel cozy.  Comfort food at its finest.  Enjoy!

15-20 meatballs,  large or small, I like bite sized ones
5 cloves garlic, minced
1/2 onion,  chopped
2 TBSP olive oil
1 can rinsed kidney beans
2 1/2 tsp black pepper
salt, to taste
2 carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1 can chicken broth
1 can crushed tomatoes
1 can diced tomatoes
1/2 tsp fresh chopped rosemary
1 can tomato paste

cooked macaroni, or short pasta

Fry your meatballs in a large stockpot with the olive oil until browned.  Add onion and garlic, saute just a minute or two.  Add all the other ingredients, but the pasta.  While the soup is simmering cook your macaroni in another pot.  once they are fully cooked, add them to your soup.

Serve with grated parmesan cheese on top.

Enjoy this one, let me know if you like it....

XO
L.

Good morning everyone!  Just wanted to share this fabulous recipe, a recipe that we enjoy very much at home and one that is great to send to school with the kids for a snack with their yogurt (although I would make it nut free for the kids)  This is such an easy recipe, even a child could make it!
























Homemade granola

4 cups large rolled oats
1⁄4 cup wheat germ
1/4 cup wheat germ
1 cup any type of nut, coarsely chopped
1 cup dried cranberries
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄4 cup butter
1⁄2 cup honey

Preheat oven to 350°F. In a large bowl combine all dry ingredients and stir well to combine. In another bowl, melt butter with honey (microwave for about 1 minute) and pour over dry ingredients. Stir well. Spread a thin layer onto 2 baking sheets and bake until golden, about 20-25 minutes. Remove from oven and cool. Store  in an airtight plastic container or ziplock bag.  Makes 6 cups.  Keeps for about 2 weeks.

Serve over yogurt with freshly cut berries or fruit,  eat it plain or sprinkle it over ice cream.

Enjoy!  Let me know if you try this, I'm curious to hear what you think.

Have a wonderful day!

XO

Lucia

As refreshing as it gets....

There is nothing..... NOTHING better then home made ice cream.  I got myself an ice cream maker last year and have been addicted to making every and any kind of ice cream.  If you don't have one, it is a great investment in my opinion.  You can control what goes into it.  If you are a person with allergies....this is a must have.  Making ice cream is simple and does not require a lot of time.

I had some strawberries that I wanted to use up, and since the warm weather is MAKING me pull out the gin and tonic,  I figured I had better make some strawberry lime sorbet to add to it!!

So here it is, a beautiful burst of red, to add to your gin and tonic, or to any drink for that matter to make a spritzer.  Simply delicious on its own, Strawberry Lime Sorbet.

Strawberry Lime Sorbet

1 quart fresh strawberries, washed and hulled
1/2 cup water
1 lime, squeezed (if you are not a lime person, use a lemon or orange)
3/4 cup sugar
1 tsp grated lime zest
1 TBSP gin or vodka

In a blender, mix everything together untill it is smooth and creamy.  At this point, stop yourself from getting a straw and slurping it down!!! Trust me, it is tempting!  Refrigerate 1-2 hours.

Pour this mixture into your ice cream maker and churn for 15-20 minutes (sorbet is soft after churning, it will firm up once frozen).   Transfer to a plastic container and freeze.

**if you do not have an ice cream maker**
reduce the sugar to 1/4 cup and add 3/4 cups corn syrup.....the corn syrup helps the sorbet to stay softer so it does not freeze into an ice block.

Pour the blended mixture into a plastic container and every hour stir it up with a fork until set.

Now, for the most delectable part, add a scoop of your sorbet to a glass.  Top with any beverage of your choice, and sit down, sip, breath and restore.

Enjoy this one friends!

XO
Lucia

Date anyone??

I was always skeptical to try them, even though I love dates, and I love mascarpone cheese, but together?? My rule of thumb is try everything once, especially when it is made in an amazing restaurant.  Don't be afraid of food!! You will more then likely surprise yourself and discover a new flavor that you never knew you would enjoy.

Last week I was out with a dear friend, and they were selling mascarpone stuffed dates for dessert......this was my big chance!

They were spectacular! So delicious that I went out the next day to buy some ingreedients and made them at home.

So simple, delicious, and.......healthy really!

Mascarpone filled dates with maple syrup and chopped pistachios

Medjol dates (large succulent dates, no substitutions)
mascarpone cheese
unsalted pistachios, chopped (for garnish)
pure maple syrup, also for garnish

Cut dates lengthwise, leaving bottom intact.  Remove pit.  Whip mascarpone in a bowl.  Fill dates with whipped mascarpone and gently close them together.  Arrange on a dish.  Refrigerate for at least 2 hours.        Can be made day before.  Before serving, drizzle with maple syrup and sprinkle with pistachios.

Is your mouth watering yet?

Smashed Taters

These are a new favourite in our home.  So simple, but so flavorful!

There will be NO leftovers, they are that good!!

The best part is that there is no recipe really, so you can make them for a crowd or just for two.....

Boil baby potatoes until they are fork tender
drain water, and return to hot pot, drizzle with plenty of olive oil, salt and pepper

on a  cookie sheet, place each potato, and push down with your finger.  If they are too hot to touch, just use a paper towel to help with the heat.

Place in a preheated 425' oven and roast until they are crispy and golden, 15-20 minutes.

Sweet, sweet potatoes

These are not only super nutritious, they are simple to prepare, and are a wonderful way to get the kidlets to eat them by adding a couple of marshmallows on top!!  These beautiful bursts of orange goodness are one of my favorite things to eat in the cold winter months.

Here are some facts on these gems......



Nutritious sweet potatoes are low in calories (provide just 90 cal/100 g, on comparison with starch rich cereals) and contains no saturated fats and cholesterol; but are rich source of dietary fiber, anti-oxidants, vitamins and minerals.

They are storehouse of starch, a complex carbohydrate, which raises the blood sugar levels slowly on comparison to simple sugars; therefore, recommended as a healthy food supplement even in diabetes.

They are excellent source of flavonoids like beta-carotene and vitamin A (provides 14187 IU of vitamin A and 8509 mcg of β-carotene). The value is one of the highest among root vegetables category. These compounds are powerful natural antioxidants. Vitamin A is also required by the body to maintain integrity of healthy mucus membranes and skin. It is also vital nutrient for vision. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

The tubers are packed with many essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1), niacin, and riboflavin. These vitamins are essential in the sense that body requires them from external sources to replenish. These vitamins function as co-factors for various enzymes during metabolism.

They also contain good amounts of minerals like iron, calcium, magnesium, manganese, and potassium that are very essential for body metabolism.

Here is how  made these individual sweet potato

2 large sweet potatoes, cut crosswise into 2'' round discs
butter
brown sugar
pecans
mini marshmallows, for the adventurous

In a preheated 350' oven, place sweet potato rounds onto an ungreased pan.  Roast for 15 min then turn them over.  Continue to roast another 25 min, and check them to see if they are ready.  They should be totally soft in the center when pressed with a spoon.  Using a melon baller, or spoon, scoop out a thin layer on top of each round, save all of the scoopings in a ramekin, and bake with the others, or save for another use.  Top each potato with a pat of butter, a nice sprinkling of brown sugar, pecans, and marshmallows if using.  return to oven for 5-10 more minutes until all is gooey, and dripping and delicious!

DIG IN!!!!

Breakfast Cookies

When I came across this recipe, I was so eager to try it.  I'm glad I did!  I am forever trying to sneak in extra goodness, and nutrients as camouflage into foods that I make for my family.  These moist, delicious, muffin like cookies are full of goodness.  Almonds, cranberries, and QUINOA!! I have been trying to use quinoa in a lot of cooking these days, it has a fairly neutral flavor, so it can be used in sweet or savory cooking.  The health benefits of this amazing little seed are amazing.

Quinoa is often thought of as a “super-grain,” it is actually not a grain at all, but the seed of a leafy plant that is a distant relative of spinach and beets.


Quinoa has a protein content of 16 percent, which is higher than other grain. Quinoa also has an abundance of amino acids that are essential to a healthy body. Though the Quinoa grain does have a higher fat content than most grains, this is far outweighed by Quinoa’s exceptional levels of amino acids, iron, and fiber. (umn.edu)

1 cup of dry Quinoa is 4 cups cooked. The nutrition for (1/4 cup dry) 1 cup as cooked:

Calories 158.95 kcal
Carbohydrate, 29.28 g
Protein 5.57 g
Total lipid (fat) 2.46 g
Fiber, total dietary 2.51 g
Fatty acids, total 0.25 g
Calcium, Ca 25.5 mg
Iron, Fe 3.93 mg
Potassium, K 314.5 mg
Sodium, Na 8.93 mg
Zinc, Zn 1.4 mg
Vitamin E – mg ATE
Folate, total 20.82 mcg
Magnesium, Mg 89.25 mg
Energy 665.12 kj
Phosphorus, P 174.25 mg
Isoleucine 0.2 g
Serine 0.21 g
Proline 0.17 g
Glycine 0.29 g
Glutamic acid 0.66 g
Aspartic acid 0.41 g
Alanine 0.26 g
Histidine 0.13 g
Arginine 0.39 g
Valine 0.25 g
Manganese, Mn 0.96 mg
Copper, Cu 0.35 mg
Threonine 0.2 g
Vitamin B-12 – mcg
Vitamin B-6 0.09 mg
Niacin 1.25 mg
Riboflavin 0.17 mg
Thiamin 0.08 mg
Phenylalanine 0.23 g
Pantothenic acid 0.44 g
Leucine 0.33 g
Lysine 0.31 g
Methionine 0.11 g
Tyrosine 0.16 g

                                      





This recipe comes from a recent Bon Appetit issue, and the cookies come in handy when you are on the go.....grab one and gobble it down in the car ride on your way out.


1 1/2 cups white whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/4 cup (packed) light brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup cooked quinoa, cooled
1 cup old-fashioned oats
1 cup dried cranberries
1/2 cup slivered unsalted almonds, I used coarsely chopped whole almonds



Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, 1/2 cup at a time. Stir in quinoa, oats, cranberries, and almonds. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1" apart.


Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.

Tzazikki with fresh Naan.....

I always love a  home made tzazikki sauce with fresh pitas dipped in.  I stumbled upon a recipe for this naan bread and boy, what a treat.  Served warm with  the tangy cold tzazikki.......my mouth just begins to water!

Lucia's Tzazikki Dip

1 tub greek yogurt (you can substitute with sour cream, it is also delicious)

1 english cucumber, grated and excess juice squeezed out

1/2 lemon, squeezed

2-3 cloves garlic, minced

1 TBSP olive oil

2 tsp seasoning salt

Combine all ingredients together in a bowl. Done. This keeps well for a few days, and improves in flavor over time.  A great make ahead for company.

Fresh Naan Bread

adapted from: budgetbytes.blogspot.com

2 tsp dry active yeast

1 tsp sugar

1/2 cup water

2.5-3 cups flour

1/2 tsp salt

1/4 cup vegetable oil

1/3 cup plain greek yogurt

1 large egg

In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

 In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined.  Add remaining flour, 1/2 a cup at a time, for a total of up to 3 cups.  (you may not need all 3 cups, and you may need slightly more then 3 cups....this is the part where you really have to "feel" that the dough is right.  It should be smooth, soft, not sticky and easy to knead, like play dough texture.

 At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. 

 Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium heat and brush with olive oil. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

TIP: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

Happy 2012!

So Sorry.....

I've been on Blogcation and have been enjoying my beautiful kids and family for the holidays. I don't know about you, but with every New Year that passes, I get an overwhelming need to de-clutter, reorganize, and get organized! Wish me luck, I really am going to try hard to pursue my New Years resolution this year past January 2nd......LOL!

When I was grocery shopping today, they had all their fresh cranberries on sale.  I usually use sweetened dry cranberries in this muffin recipe, but I wanted to try using fresh, since they were available.  What a hit.  These muffins are one of our familys favorites, and with the addition of the tart little burst of fresh cranberries along with fresh orange, they are truly wonderful.  Enjoy!

Best wishes to you all for a year full of blessings, health and happiness.

XO

Lucia

                                               CRANBERRY ORANGE MUFFINS

1 entire orange, cut into quarters

1/2 cup orange juice

1 cup fresh cranberries or 1/2 cup dried cranberries

1 egg

1/2 cup butter, softened

1 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 tsp baking soda

3/4 cup sugar

Preheat oven to 375'

Place orange, orange juice,  egg and butter in a blender or food processor and blend until completely smooth.  This will be very thick.  Combine all your dry ingredients in a large bowl, and mix together.  Add cranberries, and then add all of the wet ingreedients to the dry.  Mix just until moistened.  The batter will be very thick.  I love to use my pampered chef large scoop and scoop onto 12 muffin tins lined with muffin cups.  Bake for about 15 minutes.  Enjoy!