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| Healthy Blueberry Muffins ¾ cup all purpose flour ¾ cup whole wheat flour ¾ cup sugar ¼ cup oat bran ¼ cup quick cooking oats ¼ cup wheat germ 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 cup blueberries ½ cup chopped walnuts 1 banana, mashed 1 cup nonfat milk 1 egg 1 tbsp. oil 1 tsp. vanilla extract Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with paper muffin cups. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda, and salt. Gently stir in the blueberries, and walnuts. In a separate bowl, mix together, the mashed banana, milk, eggs, oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just blended. Spoon into muffin cups, filling all the way to the top. Bake for 15 to 18 minutes or until the tops of the muffins spring back when lightly touched. Lemon Blueberry Bread 1/3 cup oil 1 cup sugar 3 tbsp. fresh squeezed lemon juice 2 eggs 1 ½ cups flour 1 tsp baking powder ½ tsp. salt ½ cup milk 2 tbsp. grated lemon peel ½ cup chopped walnuts 1 cup fresh blueberries Glaze: 2 tbsp. fresh squeezed lemon juice ¼ cup sugar In a mixing bowl, combine the oil, sugar, lemon juice, and eggs. In a separate bowl, combine the flour, baking powder, and salt; stir into the egg mixture alternately with milk. Fold in lemon peel, walnuts, and blueberries. Pour into a greased loaf pan. Bake at 350 degrees for 60-70 minutes or until the bread tests done. Cool pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze; cool on a wire rack. Sugar Snap Peas and Mushrooms in Wine 2 tbsp. olive oil ½ large onion, sliced and separate into rings ½ lb. fresh mushrooms, cut in half 2 tsp. minced garlic ½ cup wine ½ cup vegetable broth 1 large carrot, peeled and julienned ½ lb. sugar snap peas Heat oil in a large saucepan; Add onion, mushrooms, and garlic, and cook, stirring often, until onions are translucent and mushrooms release their liquid, about 5 minutes. Add the wine and cook 1 minute, stirring, to get any browned bits from the bottom of the pan. Add the vegetable broth, carrots, and sugar snap peas. Cover and simmer an additional 5 minutes, until vegetables are tender crisp. Creamy Dill Potato Salad 2 lbs. red potatoes, cut into 1 inch cubes 2 tbsp. red wine 1 tbsp. Dijon mustard salt and pepper to taste ¼ cup olive oil 3 tbsp. minced onion ½ cup sour cream (or yogurt) ½ cup sliced carrots ½ cup chopped fresh dill In a large pot, boil potatoes, until just tender. Meanwhile, whisk vinegar, mustard, salt and pepper together in a large bowl. Whisk in the oil and then the onion. Drain the potatoes and let cool, then add to the dressing along with the sour cream, carrots, and dill. Beet and Romaine Salad 2 lb. beets grated zest of 1 lemon 2 tbsp. lemon juice 2 tbsp. finely diced onion salt and pepper to taste ½ tsp. ground coriander 2 tbsp. chopped parsley 4 tbsp. chopped cilantro 6 tbsp. olive oil 5 cups torn romaine lettuce ¼ cup black olives Leaving 1 inch of stem and all of the roots; steam beets until they are tender-firm when pierced with a knife, about 20 to 25 minutes. Let cool, then slip off skins. Cut beets into quarters. In a bowl, whisk together, the lemon zest, juice, onion, salt and pepper, coriander, parsley, cilantro, and oil. Taste and correct seasonings as needed. Toss beets with enough dressing to cover lightly. Toss romaine lettuce with remaining dressing. Add beets and olives, and serve. This would be good with some shrimp and feta! Stuffed Cabbage Rolls 1 head cabbage Sauce: 12 oz. can tomato sauce 6 oz. can tomato paste 1 cup onion, finely chopped 2 cloves garlic, minced 2 tsp. sugar 1 tsp. oregano ½ tsp. basil ¼ tsp. pepper Filling: 16 oz. canned white beans 1 cup onion, finely chopped 1 cup rice, cooked 1 tsp. oregano ½ tsp. basil salt and pepper to taste Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes; drain. Meanwhile to prepare sauce; combine tomato sauce, tomato paste, onion, garlic, sugar, oregano, basil, and pepper in a small saucepan. Bring to a boil over medium heat; reduce heat to low, cover and simmer for 15 minutes. For the filling; place beans in a large bowl. Mash slightly with a fork. Add onion, rice, oregano, basil, salt and pepper and mix well. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan. Divide filling evenly and place each portion near the base of the cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls; Cover tightly and bake for 1 hour. Bok Choy Au Gratin 2 heads bok choy 2 cups vegetable stock 1 cup Gruyere cheese ¼ cup milk In a large saucepan, braise bok choy stalks in vegetable stock. When bok choy is tender crisp, remove from heat, and drain remaining stock into a saucepan. In the saucepan add the milk, and cheese and cook on low until heated. Place bok choy in a baking dish and pour sauce over the top. Bake at 350 degrees for 15 to 20 minutes. |