dayrecipe.com

A tea bread that is truly good for your body and your spirit (because you’ll beef no guilt for enjoying it!). Even though it’s made with whole wheat it has a light texture and almost flakiness in the crust portion. While I made this using a 9×5 loaf pan this time, I now recommend a, 8×4 loaf pan. That is what I’ll use the next time.

MAKES: 12 servings
INGREDIENTS:
1/3 cup non hydrogenated margarine, for a healthy heart
1/2 cup honey
1/2 cup egg whites
1/2 teaspoon lemon extract or 1 teaspoon lemon zest
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 cup fat free yogurt, plain
2 cups whole wheat flour
3 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 walnuts, chopped (I use pecans)
1 cup blueberries (tossed with 2 tablespoons flour)
DIRECTIONS:
Preheat oven to 375F.
Cream the butter and honey until smooth.
Add egg whites, beating well.
Add the lemon extract or zest, allspice and cinnamon – mixing well.
Add yogurt and mix.
Mix the flour, baking powder and baking soda together.
Slowly beat into the egg mixture.
Fold in the blueberries and nuts.
Bake in a greased loaf pan @ 375F for 40-50 minutes or until a tested comes out clean.

NOTE:
No need to wait till summer to enjoy this yummy bread. Frozen berries work just fine.

These muffins are unbelievably good still hot from the oven and the butter melting beautifully. You won’t be unhappy with the fully cooled muffins either. These are made with natural wheat bran and are much lower in fat and sugar that the “bran cakes” sold at the fast food and donut places. These muffins are actually good for you as well as being just plain delicious.

MAKES: 18 muffins
INGREDIENTS:

DIRECTIONS:

1. Preheat oven to 375F and grease the cups of the muffin pans.
2. Combine bran, flour, carrots, brown sugar, raisins, baking powder, cinnamon, baking soda, mace, ginger and salt in a large bowl.
3. Whisk yogurt, honey, oil and egg in a separate bowl. Add these ingredients to flour mixture. Stir well to combine, batter will be thick.
4. Place batter into prepared pan. Bake in preheated oven 18 – 22 mins or until a toothpick inserted into center comes out clean.

NOTE:

Good home cooking with an a flavor that will please the family. This could also be easily done in the crock pot while you are away (or just busy). Just put it in the pot and set on low for about 6 – 7 hrs and pull the bones out while you have the noodles or rice cooking. To complete the meal have a crisp green salad with your favorite dressing and a dessert of amaretti cookies and strawberry ice cream would be just perfect.

MAKES: 4 servings
INGREDIENTS:

• 2 lbs chicken drumsticks
• 1 28 ounce can crushed tomatoes
• 3 ounces kalamata olives, pitted
• 4 ounces mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons Italian seasoning herbs
• salt and pepper, to taste
• 2 tablespoons chives or parsley, chopped
• cooked noodles or rice, for serving

DIRECTIONS:

1. Preheat oven to 325F (low heat).
2. Combine drumsticks, tomatoes, olives, onions, mushrooms garlic and herb mix in a casserole dish.
3. Season with salt and pepper and then cover.
4. Place in oven and cook for approximately 1 hour to 1 hour 15 minutes, or until chicken is falling off the bone.
5. Separate meat and bones, discarding the bones and returning the meat to the dish.
6. Serve over the cooked noodles or rice and garnish with roughly chopped chives or parsley.

A basic but delicious chicken dish that you might encounter in Eastern Europe. I believe that the sour cream is a classic ingredient in that part of the world.

MAKES: 2 servings
INGREDIENTS:

• 1-2 tablespoons vegetable oil
• 2 chicken leg/thigh pieces or chicken breasts
• 1 medium onion, finely chopped
• 1/2 a carrot, grated
• 3 oz mushrooms, sliced
• 1 cup chicken broth
• 3/4 lb sour cream
• 2 tablespoons flour diluted in some milk
• pepper, salt

DIRECTIONS:

NOTE:

This is a filling soup with a very mild American Southwest influence. If you enjoy some fire in your life just add more cayenne until you have reached your preferred heat level. While this is asking for Great Northern beans I have also used navy or if you have cannellini beans they will be fine too.

MAKES: 6-8 servings
INGREDIENTS:

• 2 teaspoons vegetable oil
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 1 (4 ounce) can green chilies, diced
• 1 cup corn kernel
• 1/2 cup carrot, grated
• 1/4 cup celery, diced
• 1 cup chicken or vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 2 cups milk
• 1 tablespoon cornstarch
• 1 cup cheddar cheese, shredded and divided
• 4 tablespoons cilantro, chopped

DIRECTIONS:

1. Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
2. Add one can of beans and mash roughly.
3. Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
4. Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
5. Combine milk and cornstarch, stirring well.
6. Stir the milk mixture into the soup, bringing it gradually to a boil.
7. Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
8. Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
9. Serve garnished with cheese and cilantro.