Recipe: Black Forest Muffins

Since the last muffins I made with whey protein powder turned out not only tolerable, but yummy, I thought I’d try baking with it again. This time I made fancy-schmancy chocolate muffins with  dried red plums soaked in black cherry booze. They were scrumptious! If you don’t have protein powder, replace the 1/2 cup in the recipe with 1/4 cup … Read more

Recipe: Mochachocarula Muffins

I recently had the once-in-a-lifetime opportunity to go on safari in southern Africa. How does a tightwad from North America manage that? One of my clients is a boutique travel agency and wanted me to visit so I could write a first-hand account of the various safari destinations there. So it was as much work as vacation, if that makes you feel any … Read more

Recipe: Beauty Heart Radish Dip

I love beauty heart radishes. Is there another winter vegetable so lovely? They’re also known as watermelon radishes. Look how pretty they are when you cut the peel away! They’re awesome with cream cheese or Neufchatel and a little salt. Ingredients 1 large beauty heart radish (about 16 ounces) 1 8-ounce package Neufchatel or cream cheese ½ teaspoon salt (or to … Read more

Recipe in a Flash: Black Raspberry Ice Cream

   Ingredients 1¼ cups frozen pear pieces or cubes of frozen pear sauce ½ cup frozen black raspberries ¼ cup frozen juneberries or blueberries 2 tablespoons heavy cream or unsweetened coconut milk (full fat) ¼ teaspoon or 1 packet Truvia (optional) Instructions Put everything in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following … Read more

Recipe: Pizza marghuerita

Last week I wrote about making whole wheat pizza dough. Starting today, I’ll be giving you lots of ideas for topping the dough! I’ll be posting some different recipes over the next few weeks, starting with the classic: pizza marghuerita. This is an incredibly simple recipe that tastes incredibly good. (See all pizza-related recipes I’ve posted so far here.) Supplies pizza peel pizza … Read more

Recipe in a Flash: Peachnut Ice Cream

Blender ice creams are one of my favorite ways to eat fruits. They feel indulgent while actually providing a lot of nutrition. I had a disappointment recently when the peaches I’d bought at the grocery store ripened to a mealy texture. Biting into them was not the treat I had expected. Then I remembered that my blender doesn’t care if … Read more

Recipe: Pistachio pesto

We got a lot of basil in our farm box this week. Time for pesto! Ingredients 2 cups fresh basil leaves 1/3 cup shelled pistachios 1/3 cup grated Asiago 1/3 cup olive oil 2 cloves garlic, peeled 1/4 teaspoon salt Instructions Mix all ingredients in a blender or food processor until a thick paste.  Refrigerate for up to a week. Great with pasta, … Read more

Quick dinner recipe: Fennel & tomato penne with eggplant

This recipe includes several solanaceous vegetables that are just coming into season where I live: eggplant, sweet pepper, and tomatoes. My beloved fennel also plays a starring role, along with fresh basil and onions. And it took me under 30 minutes to prepare. There’s so many vegetables in this dish you could skip the salad. But if you have as many veggies as I do … Read more