Tuesday, October 13, 2015
Sunday, October 4, 2015
The weather is heating up here and this is the time of year that I love baking with my favorite tropical fruit. I had a Banana and a Mango left over from the past week and decided to whip up a little weekend Breakfast bread. I recently switched out to using Coconut oil in my cooking and I thought I might like to try baking with it. By the way, not all Coconut oils are created equal. I chose unrefined, cold pressed, 100% organic... stay away from partially hydrogenated, which can be just as harmful as other processed oils. Coconut oil can be healthy with research showing benefits in antioxidants ( phenolic compounds in virgin, cold-pressed); Medium chain Fatty acids ( MCTs) which are harder for our body to convert to stored fat; and research has shown it improves glucose tolerance, insulin mediated glucose metabolism. And the main beauty of Coconut oil, for me, is that it is GMO free :D So, with that said, here is a little breakfast indulgence with some good baked into it that I hope you will enjoy trying.... Beautiful day to you.....
Banana Mango Bread
1 ripe Banana pulp
1 ripe Mango, pulp removed from stone.
(I use fruit that is very ripe so that it food processes readily)
1/4 cup liquefied Coconut Oil
1/4 Cup plain Greek Yogurt
1/2 Cup light Brown Sugar
2 tsp. Rum extract
1 tsp. Baking Powder
1 tsp. Baking Soda
1 Cup all purpose Flour
For topping and drizzle:
1/4 cup lightly toasted sliced Almonds
1/4 cup powdered Sugar
1/2 tsp. Rum Extract
Puree the Banana and Mango pulp in your Food Processor or Blender til smooth
In a Large bowl, hand mix the Puree with the Egg, Coconut oil, Yogurt, Brown Sugar, Rum Extract, Baking Soda, and Baking Powder. Fold in the Flour. Pour batter into a lightly greased baking loaf pan.
Bake at 350' until golden brown on top and a toothpick inserted into the center of the loaf comes out clean. ( That's my Gramma's old 'is it baked yet' test, and I'm sticking with it! :)
Once the loaf is cooled, I lightly toast 1/4 cup of sliced Almonds. Make a small amount of glaze with 1/4 cup Powdered Sugar, 1/2 tsp. Rum extract and enough tap water to make a glaze that 'runs' off your spoon. Drizzle half of the glaze in thin ribbons to the top of the loaf, sprinkle the almonds over the glaze, then finish drizzling the glaze. Enjoy! :)
Friday, September 11, 2015
Shade blunted Expression of me........
Fertile of my Being......
Conflicted course which way to cast.
Tender root of Insight.......
Where Soul embeds Seeing....
Head winds directed whether Hope could last.
Sunshine welled within my Spirit......
Borne of warm Feeling....
Budding Growth with Faith held fast.
My Nature of Nurture ....
Incited wind's Healing.......
Maia's Belief blew all doubt to the past........
Monday, September 7, 2015
I enjoy cooking Italian.. and eating Italian... especially melt in your mouth Gnocchi di Patate. Which can be somewhat elusive...I find they are not always found in Italian restaurants. Store bought Gnocchi sometimes falls short by my standards. So I've played at making my own Gnocchi over the years and came up with a pretty nice recipe for making them. My Gnocchi are very light and don't leave you feeling like a lead balloon is in your stomach. I also make them en masse, as they freeze like a charm... so .... I make enough for multiple meals. Light a candle, open a lovely bottle of wine...and enjoy :)
Gnocchi Di Patate
2 Large, or 3 Medium Baking Potatoes- Peel them and steam them in a pot until tender.
Mash the potatoes, adding in 1 egg and 3 tablespoons of grated Parmesan cheese.
Once mashed and blended until smooth, knead 1 cup of flour into the Potato mixture, until a soft, workable dough forms.
you should be able to touch the dough without it sticking to your hands.
Set a large pot of water to boil on your stove, and when at rolling boil; begin cooking the Gnocchi in the boiling water. I generally cook them in groups of 12, making certain to stir the boiling water often, keeping a whirlpool effect going. This is especially important when they begin to cook, as this keeps the raw Gnocchi from settling to the bottom of the pot where they might stick. Once the Gnocchi are adequately cooked, they float to the top of the boiling water.
When they are all cooked, enjoy some with your favorite sauce ... or a sprinkle of Parmesan cheese and Basil... Freeze the rest for another evening of homemade goodness. :)