This is a picture I took late one frosty November evening after I completed the final fall harvest. Carrots, parsnip and salsify. And yes, that is quite a bit of parsnip. And yes, some of them seem to be monstrous in size. (I couldn’t wrap my hand around a few of them!) And no, hubby does not like parsnip and with its distinctive flavour it is a hard vegetable to hide. Trust me. I’ve tried.
So I gave some away to some parsnip-loving friends, and still my fridge drawer is full. I love them roasted in the oven with a little olive oil, garlic and spices. But there is only so much parsnip a girl can roast!
Enter parsnip muffins. I found a great recipe through Whole Foods, and then, of course, I changed it. My version is made with a mix of whole wheat and spelt flours, uses butter instead of oil, and honey instead of sugar. And they are yummy. Spiced like carrot cake, moist, but not too moist, with the sweetness of raisins and the heartiness of nuts. If you don’t have parsnips, I am sure you could substitute carrot and still have stellar results.
Parsnip and Apple Muffins
Makes 18 muffins
- 1/2 cup pecans
- 1 cup whole white flour
- 1 cup spelt flour
- 3/4 tsp baking soda
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/2 cup raisins
- 2 large eggs, lightly beaten
- 3/4 cup butter, melted
- 1/3 cup almond milk (or any milk)
- 1/2 cup honey
- 1 1/2 tsp vanilla extract
- 3 parsnips, peeled and grated
- 1 large apple, peeled and grated (without the core, of course!)
Grease muffin pans or line with paper liners. Combine flours with baking soda, baking powder, salt and spices. Stir in raisins and nuts. In separate bowl combine eggs, melted butter, milk, honey and vanilla. Add into flour mixture along with parsnip and apple. Stir until just mixed.
Fill muffin tins and bake at 350 for about 20 minutes, or until a toothpick comes out clean. Cool on a wire rack.
What vegetables do you have to find creative uses for?
I am slowly getting the hang of this new way of eating. One of my friends said to me the other day that watching me do this has made her more aware of just how much wheat she eats. All I can say is, me too. Bread, muffins, biscuits, cookies, fruit crisp, cake, oh how I miss my baking!
I have also discovered that there is definitely a learning curve to baking without wheat. Especially when you also aren’t eating eggs. But…ta-da! Some moist, delicious, yummy, muffins! The inspiration came from here. I used ground flax instead of eggs and after reading a lot about guar gum and xanthan gum I have decided they aren’t something I want to add into my diet. But chia seeds to the rescue! I read here that you can substitute chia (or ground flax) for gums – hooray! And so, muffins are back into my life! I made this batch with raisins and almonds, but think I might experiment with some fresh fruit for the next batch.
- 1/4 cup oil
- 1/4 cup applesauce
- 1/4 cup honey or maple syrup
- 1/4 water
- 1/2 Tablespoon of ground flax seed mixed with 1 1/2 tablespoons of water
- 1/2 tsp chia seed mixed with 1 1/2 tsp hot water
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup brown rice flour
- 1/2 tsp cinamon
- 1/2 tsp ginger
- 1/4 cup nuts or seeds
- 1/4 cup dried fruit
So it seems cooking through my Pinterest boards has extended into another month. I’m ok with that. There are so many great ideas filling up my boards (and I already have such a backlog of recipes to share with you!)
Once again, I have included links both to the pin itself, and to the site, so those of you who are not on Pinterest can check out the recipes too.
These were really good. Mild tasting enough that even hubby enjoyed them on a burger bun with all of the fixings (as a side note, the burger buns were a pinterest recipe too, I’ll share those soon!) I still have some stored in the freezer and they heart up well in the oven, too.
Baked Onion Rings
Onion rings are one of my guilty pleasures. I don’t eat at fast food joints very often, but when I do, I want to eat at a place with onion rings. Yum. So I was quite excited to try out this baked version I could make at home. The end result was good, crunchy, and full of onion flavour. But they definitely tasted, um, healthier. Which means I can enjoy them more often. But I have to admit, I think I will still crave that greasy deep-fried taste.
Hail Caesar Salad
This is a recipe from the TV program “Eat, Shrink, and be Merry” and it was darn good! I grilled the chicken on the BBQ and it was beautiful, moist, and full of lemon flavour. (My first attempt at BBQ chicken was a charred disaster so I was really proud of myself for this one!) The caesar salad dressing was to die for. Creamy and garlicky and so good. Except that I used a really large garlic clove, which was a little too much for hubby. And yes, we were still tasting garlic the next morning. So next time I will cut back on the garlic a wee bit (but not too much!) I also used homemade croutons (recipe to follow) instead of the store-bought they suggested.
Making your own croutons is really easy. And you don’t really need a recipe. But sometimes I like guidelines (and then I feel free to do my own thing anyway!) I liked the garlic herb combination on these. But I did find mine took a lot less time to cook than the recipe stated (10 – 15 minutes, instead of the stated 20 – 30 minutes.)
Quinoa Mac and Cheese
I really enjoyed this unique dish. It certainly had that unique quinoa flavour, but the cheesiness and crisp breadcrumbs on top were a nice addition. Hubby enjoyed this one hot out of the oven, but did not appreciate it reheated in his lunch box the next day. I liked it both the night of and as leftovers, so I would definitely make it again. I halved the recipe for our small family and it worked out beautifully in and 8 x 8 pan.
Recipes I tried and am removing from my pin board:
Healthy Egg Salad Pinned here.
I love egg salad. And I am used to substituting yogurt for a large number of creamy things. But this recipe just didn’t work for me. Maybe it was the mustard flavour, and maybe just the tangy yogurt itself, but it was missing that traditional creamy egg-salad taste.
Other main meals on my pin board I have tried and loved:
Have you found any great recipes on Pinterest lately? Feel free to leave links!Read More
This month I have decided to work my way through some of the recipes I have pinned on Pinterest. I am a great collector of recipes, and wanted to actually try some of these out before my boards got too big.
Breakfast is my favourite meal of the day, so seemed like a good place to start! For each recipe I include a link to the original source (in case you aren’t on Pinterest) and the pin.
I absolutely love this recipe. It was incredibly simple to put together, and it was so wonderful to wake up in the morning and have a hearty breakfast all ready to go. I was a little worried that the oatmeal would be a strange texture but I needn’t have worried – smooth and creamy would be the best way to describe it! I had mine with banana and a spoonful of mixed fruit jam – so good! I did find it made enough for two, but it was just as good for breakfast the second day. The second batch I mixed with coconut milk and pineapple, also very yummy. Found here and pinned here.
Banana Oatmeal Smoothie
I love smoothies but I would never have thought to put oatmeal in one. I halved the recipe so it would just serve one, and true to its promise I really did keep me filling full. Rather than cook up oatmeal, I just soaked the oats in the yogurt overnight, like I did for the overnight oats. I also added a little almond milk when I blended it to thin things out. I will definitely be making this again! Found here and pinned here.
Quinoa For Breakfast
Recipes I won’t make again
Pineapple Ginger Smoothie
Not all recipes are worth keeping, and this was one of them. It certainly didn’t live up to its beautiful picture on Pinterest, and although I loved the ginger flavour, the pineapple flavour really didn’t come through, leaving it a little bland. I love the idea of ginger in a smoothie and will definitely try that on my own. Pinned here.
More Yummy Breakfast Ideas from this Pin Board
A few of the recipes on this board I had already tried.
Enjoy! If you know of any other “pinteresting” breakfast recipes, feel free to link to them in the comments!Read More
I have been having a great time looking at recipes in The Food Matters Cookbook. I unfortunately have not been spending as much time cooking as I have reading! (Do you ever have those weeks?) But I do have one amazingly delicious recipe to share. This is a baked rice, cooked in coconut milk, seasoned with fragrant spices, and with the addition of juicy pieces of apple. This is the first time I have ever baked rice, as opposed to cooking it on the stove, and I must admit I was a little sceptical. (Especially since the coconut milk I used was a little thicker than the brand I usually buy…) But I need not have worried. The rice was beautifully cooked, fragrant, and delicious. I know I have found a good rice dish when hubby isn’t tempted to smother it in some type of sauce. And this was a winner! There were even exclamations of “This is amazing!” a the table. It will definitely be added to the list of recipes I make again and again. (and I can’t wait to try more recipes from the book!)
Baked Curried Rice with Apples and Coconut
From the Food Matters Cookbook by Mark Bittman
- 2 Tbsp olive oil
- 1 Tbsp curry powder
- 1 Tbsp fresh minced ginger
- 1 cup brown basmati rice
- salt and pepper
- 14 oz can coconut milk
- 1/4 cup shredded, unsweetened coconut
- 2 tart apples, peeled and chopped
- 1/2 cup chopped fresh cilantro (I used what we had frozen from our summer garden)
- 1/4 cup yogurt, optional (I did not add any to my rice)