Caribbean Pork Tacos with Pineapple Salsa

I could really use some summer. At this point, I will even settle for spring. I have been trying so hard not to complain about the weather. But, yesterday morning it was blizzarding! In April? Sheesh.
Well, I guess if I can't get the weather to cooperate, I can still pretend that it is warm and start eating summery foods. Like these tacos.
I found this recipe a couple of years ago in Parents Magazine and thought they sounded really delicious. I made them then and have kept making them ever since.
The marinated pork is delicious, but the real star of the show is the pineapple salsa. I love fresh fruit, so I make sure to pick a perfect pineapple and make this salsa as soon as possible. It is really a simple recipe and can be made in a fairly quickly.
The colors are really pretty in the salsa and something about it just makes you think you are on a beach somewhere. Even if you're not. And that is the power of food.
What is one of your favorite spring/summer foods or dishes?

Caribbean Pork Tacos

1 pork tenderloin, about 1 lb.

1 jalepeno pepper, seeded and minced

2 garlic cloves, minced

1 Tbls. plus 2 tsp. fresh lime juice

1 Tbls pineapple juice

1 Tbls canola oil

2 tsp. grated fresh ginger

1 tsp. cumin

3/4 tsp salt, divided

1 cup diced fresh pineapple

1 large tomato, chopped

2 Tbls red onion, minced

1 Tbls chopped fresh cilantro

taco shells or tortillas

1. In a large resealable plastic bag, place pork tenderloin, jalepeno, garlic, 1 Tbls lime juice, pineapple juice, oil, garlic, ginger, cumin, and 1/2 tsp salt. Refrigerate for 2 hours or overnight.

2. Heat oven to 425 degrees F. In a medium bowl, combine pineapple, tomato, red onion, cilantro, remaining lime juice and 1/4 tsp salt. Refrigerate salsa until ready to serve.

3. Place tenderloin on a foil-lined baking pan. Cook in the oven for 30 minutes, or until a thermometer inserted in the center reaches 155 degrees. Cover with foil and let rest 10 minutes. Internal temperature will rise to 160 degrees.

Warm taco shells according to package directions. Cut pork into slices. Place a few slices of pork in each taco and top with salsa.

You can serve lettuce in the taco, if desired.

Coming Tomorrow- Cocoa Buttermilk Birthday Cake with Ina's Peanut Butter Frosting

Vegan Tuesday-Red Lentil-Cauliflower Curry with Poppy Seed-Cornmeal Roti

One of my favorite blogs is Pink Stripes. Wendy bakes up the most wonderful treats and makes the most delicious looking food. She started doing Vegan Tuesdays awhile ago and I actually bought the cookbook- Veganomicon, because of all the wonderful looking recipes that Wendy was making from it. I tried a recipe from this cookbook a couple months ago-Butternut Squash & Pumpkin Seed Rice Paper Rolls, and really liked it.
My brother in-law was coming to town for an overnight visit and I wanted to make something amazing for dinner. I have raved and raved about red lentils and I had some in the pantry, so I grabbed Veganomicon and looked up a recipe that had red lentils in it. I chose the Red Lentil-Cauliflower Curry. The recipe suggested pairing the curry with Poppy Seed-Cornmeal Roti, which is a unleavened flatbread, and I thought that sounded like the perfect accompaniment. I actually picked up some Whole Wheat Pastry Flour the last time I went to Whole Foods and used that in the roti, since it was suggested as a way to make it a little bit more tender. Since we were having red lentils anyway, I decided to start the whole meal off with Garlicky Red Lentil Dal. (In case you missed the post about that dip, it really is the best tasting dip I have ever had.) We used the Roti to eat the dip and also ate it along with this wonderfully tasting curry.
It was a great dinner and everyone loved it. Eating vegan is more delicious than I ever would have imagined. Not that I am going to be doing it every day, but I think I can handle it once a week. To see what Wendy made for this week's Vegan Tuesday, check out her blog- Pink Stripes and while you are at it, stop by Veggie Num Nums, because Michele has joined in the fun too.

Red Lentil-Cauliflower Curry
Poppy Seed-Cornmeal Roti



Up Next- Caribbean Pork Tacos with Pineapple Salsa

TWD- 15 Minute Magic: Chocolate Amaretti Torte

This week's Tuesday's with Dorie selection, Chocolate Amaretti Torte, was chosen by Holly, who runs the delicious- Phemomenon. Go to her blog to get the recipe!
The subtitle of this recipe is 15 Minute Magic, meaning that you can blend this cake together in 15 minutes, using the food processor. (It did take me a little longer than that, but not much!) Yeah! I decided to make this the night before Easter and let it sit in the fridge overnight and we had it for dessert on Sunday.
The base of the cake is ground Amaretti cookies and ground almonds, which is combined with chocolate, sugar, eggs and butter.
It has a thick chocolate glaze and almond-flavored whipped cream. If you like chocolate- you will love this cake. If you like almonds- even better.
I thought it was good, but very rich. You can't really eat very much of it at a time and that is a good thing. A few people at the table thought we could've just eaten this for our Easter dinner, because it was so filling. Overall, a nice dessert. Very fancy and formal. Check out the TWD Blogroll to see everyone else's opinion on this chocolately torte!

Coming Tomorrow- What we had for Vegan Tuesday- Red Lentil-Cauliflower Curry with Poppy Seed Cornmeal Roti

Spicy Black Bean Cakes with Lime Cream

Recently, Kristina Drociak, from Stonyfield Farm, contacted me and asked me if I had heard of OIKOS Organic Greek Yogurt. She mentioned that it was a great substitute for sour cream and mayonnaise, and a wonderful way to make lower-fat dishes. I told her that I had heard of it and actually kept it in my fridge and used it as a substitute in almost every dish I prepared that called for sour cream and even in baking. I was so excited when she sent me some coupons in the mail!
I like to get the large containers of plain Oikos that I use for cooking/baking and the smaller containers that are flavored with blueberries or honey, to eat for snacks. The great thing about it, is how natural it is and also, that it isn't too sugary sweet. That is my main problem with most yogurts out there. They are so sweet and sugary, it just doesn't seem that they can really be healthy. I also like how Oikos is thick and creamy and natural.
My friends mother found this recipe for Spicy Black Bean Cakes on allrecipes.com and sent me the link because she thought it looked like something I would like. Guess what? She was sooo right.
I really love black beans and this was a really great recipe. You cook up some onion, garlic, spices and then add the black beans and mash up the mixture a little bit. Add some shredded sweet potato, an egg and bread crumbs, and you have great little patties. To keep it healthy, they are baked in the oven and they get nice and crisp.
They are paired with a spicy lime cream (This is where the Oikos came in) and I also served sliced tomatoes on the side. We had these for dinner and I will definitely make them again. Yum!

Spicy Black Bean Cakes with Lime Cream from Allrecipes.com

Ingredients:
Lime Sour Cream:
1/2 cup reduced fat sour cream (I used Plain Oikos Greek Yogurt)
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
Bean Cakes:
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

Directions:
1. To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.
2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
3. Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
4. In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
5. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime cream.

Up Next- TWD- Amaretti Torte

Grilled Asparagus Salad with Orange Vinaigrette

Happy Easter, a little bit early! Here is a beautiful salad that would be a great compliment to anyone's holiday meal.
Asparagus seems to be a natural choice right now. It is in season and it is fairly cheap. Plus, it is really pretty and makes for a nice presentation.
Another nice thing is the fact that my kids LOVE it! I have to ration it out, so that everyone has some on their plate, otherwise, it will just disappear!
Back to the salad- The asparagus is marinated with a light vinaigrette, grilled or in my case, I just broiled it, and then served over mixed greens, with more of the Orange vinaigrette.
I reduced the amount of oil in the vinaigrette, just because I think you can always reduce the oil in dressing and it doesn't really affect the taste. I also left off the bacon because I wanted this salad to be fresh and light and bacon doesn't really fit into either of those categories, plus I don't care for it.
So, have a great weekend and enjoy something green, light and fresh!

Grilled Asparagus Salad with Orange Vinaigrette from Southern Living
1 1/2 pounds fresh asparagus
1 1/2 tablespoons grated orange rind
1/3 cup fresh orange juice
1/2 cup olive oil (I used about 1/4 cup)
1/3 cup balsamic vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds mixed gourmet salad greens
6 bacon slices, cooked and crumbled (optional) (I opted not to include this)
Garnish: orange rind strips

Snap off tough ends of asparagus; place in a shallow dish.

Whisk together grated rind and next 6 ingredients. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain. Set aside remaining vinaigrette.
Grill asparagus, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes or until crisp-tender; cool.
Combine greens, remaining vinaigrette, and, if desired, bacon; place evenly on 6 salad plates. Arrange asparagus over salad. Garnish, if desired.


Coming Monday- Spicy Black Bean Cakes

2 more Rice Puddings- Vanilla Bean Rice Pudding and Ellie Kriegers Rice Pudding

We have a rice pudding problem around here. We love it. My younger brother requests it daily. When I find a new recipe and try it, the stuff just doesn't last very long. I found the Vanilla Bean recipe in a recent issue of Bon Appetit. It is actually from a section of the magazine that is written by a food blogger, Molly Wizenberg- her blog is Orangette (I am sure most of you already knew that). She recounts her fathers love for this pudding. Just one look at the recipe and I was in.
This is a delicious rice pudding. Plus, don't all those little vanilla bean flecks look cool? This recipe is going in the remake pile.
The second recipe is from Ellie Krieger and it is a lighter version of rice pudding that gets some vanilla flavor from soy milk. It was good too, considering it was lightened up, but if you put these two head to head- the vanilla bean recipe wins out.
Now, I just need to make Dorie's rice pudding again and see who the real winner is.
Not a problem. I know the stuff will be devoured.

Vanilla Bean Rice Pudding Bon Appétit March 2009
by Molly Wizenberg
This rich, creamy pudding is delicious served warm or cold. If you feel like dressing up the dessert a bit, add a cinnamon stick while the rice is cooking, or top the finished pudding with a sprinkling of raisins and a little freshly grated nutmeg just before serving.

Yield: Makes 6 to 8 servings
1 1/2 cups water

3/4 cup basmati rice

1/4 teaspoon salt

3 cups whole milk

1 cup heavy whipping cream

1/2 cup sugar

1/2 vanilla bean, split lengthwise

Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.

DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated

Rice Pudding 2006, Ellie Krieger
2 cups water
1 cup Arborio rice
3 cups vanilla soy milk
1/4 cup sugar
Pinch salt
1 cinnamon stick
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground nutmeg

Directions
Preheat the oven to 375 degrees F.
Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.



Coming for Easter- Asparagus Salad

Craving Ellie- Salmon with Sweet and Spicy Rub and Herbed Lentils with Spinach and Tomatoes, plus Barefoot Bloggers- Chinese Chicken Salad

Today's Craving Ellie in my Belly recipe, Salmon with Sweet and Spicy Rub, was chosen by Lobster and Fishsticks. The recipe that you can print from the Food Network showed the salmon served over Herbed Lentils with Spinach and Tomatoes, also by Ellie. The combination looked so delicious, that I decided to make the lentil dish alongside the salmon.
My kids absolutely love fish. I wasn't sure if this rub was going to be a little too spicy for them since it had 1 whole Tbls of chili powder. I decided to broil 2 extra salmon fillets and leave them unseasoned, just in case. Good thing I did. They all tried it with the rub and wanted to eat the plain fillets. Except my 2- year old. She ate more salmon than anyone else at the table.
Overall, everyone really liked the salmon, especially paired with the lentils. I thought the rub was a little on the sweet side. Just a bit too sweet for me. No one else seemed to mind. To see what the other Ellies' thought, check out the Craving Ellie blogroll!


This weeks Barefoot Bloggers recipe, Chinese Chicken Salad, was chosen by McKenzie, over at Kenzie's Kitchen. It was very yummy.
Shredded chicken, blanched asparagus, and red pepper strips with a peanut dressing. Very spring-y.
I changed the dressing just a little bit. I don't use vegetable oil and I usually cut back the oil in dressing recipes, so I used canola and cut it by half. I also reduced the salt and peanut butter based on things that other Barefoot Bloggers had mentioned who made it ahead of time.
I also didn't toss the chicken and veggies with the dressing. I let everyone dress their own salad. I like less dressing than more and can't stand it when salads have more sauce than salad.
For the kids, I put a little bit of the dressing in a small bowl by their asparagus, bell peppers, and chicken, and let them dip away. It was a silverware-less night for the kiddos.
This was a really tasty salad. To see what the other Barefoot Bloggers thought, check out the Barefoot Blogroll!

Salmon with Sweet & Spicy Rub 2007 Ellie Krieger
Serves: 6 servings, serving size: 1 salmon fillet
Ingredients
Cooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Directions
Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

Herbed Lentils with Spinach and Tomatoes 2007 Ellie Krieger

Serves: 4 servings, serving size 3/4 cup
Ingredients
1 cup French lentils
2 cups water
2 tablespoons olive oil
2 tablespoons diced shallots
3 cups baby spinach leaves (about 3 ounces)
1 cup halved grape tomatoes (about 1/2 pint)
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.
Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.

Chinese Chicken Salad 2001, Barefoot Contessa Parties! Serves: 12 servings
Ingredients
4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted
For the dressing:
1/2 cup vegetable oil (I used 1/4 cup canola oil)
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil (I used 1 Tbls)
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter (I used 3 Tbls)
2 teaspoons kosher salt (I used 1 tsp)
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces.

Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Up Next- 2 more Rice Puddings!

Three-Grain Risotto with Asparagus Spears

Okay- I confess. I am obsessed with risotto. You probably already know this if you ever look at my blog. I have tried it with all types of grains, vegetables, seasonings, spices and everytime I love it.
This Cooking Light recipe uses arborio rice, quinoa, and instant barley. A nice combination of grains. I love all of those grains and I was excited to see how a combination of the three would turn out.
I also really like asparagus, as do my kids and it was perfect with this risotto.
This recipe was a little bit creamier than some of the others that I have tried-I think because of the milk and cheese that is added near the end, but the extra creaminess was very delicious.
I ordered risotto at a restaurant recently and was very disappointed by the taste. It was practically soup. Does anyone have any recommendations of a good place to order risotto? Even if you do, I will probably just keep making it at home. I tend to think you can make almost anything at home that will be just as good or better than eating out. But that is just me.

Three-Grain Risotto with Asparagus Spears from Cooking Light

1/8 teaspoon saffron threads, crushed (I omitted this)

1 (14-ounce) can fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 cup finely chopped shallots (about 2 medium)

1/2 cup uncooked Arborio or other short-grain rice

1/2 cup uncooked quick-cooking barley

1/4 cup uncooked quinoa

1/2 cup dry white wine ( I used chicken broth)

1 cup water

1 cup (4 ounces) shredded part-skim mozzarella cheese

2/3 cup 1% low-fat milk

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

12 asparagus spears, steamed

1 tablespoon pine nuts, toasted

Bring saffron and broth to a simmer in a small saucepan (do not boil).

Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes.

Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.

Up Next- Craving Ellie- Salmon and Lentils and Barefoot Bloggers- Chinese Chicken Salad

TWD- Banana Creme Mini Pies

This week's Tuesday's with Dorie recipe, Banana Creme Pie, was chosen by Amy over at Sing for Your Supper. This pie consists of Dorie's super easy pie crust, pastry cream, sliced bananas, and a whipped cream topping.

My brother-in-law was coming to visit and I knew this would be the perfect dessert to serve while he was here. I made the pastry cream in the morning, used dark brown sugar (that is why my pastry cream is so dark), threw the crust together, baked the mini crusts, and then put all the parts together right before I served the mini pies. Fairly simple if I do say myself.

I made 12 mini crusts by using my muffin tin and a biscuit cutter and then still had pie dough leftover, so I made smaller rounds and had 7 mini-mini crusts, which I baked in a mini-muffin tin. I only had to bake the crust for about 11-13 minutes until it was done.

We all really liked this pie. I don't really know what else to say about it. It was easy, it was delicious and the mini portions made it a not-so-guilty pleasure. Check out the Tuesdays with Dorie blogroll to see what everyone else thought about this pie!

Coming Tomorrow- 3-Grain Risotto with Asparagus

Turkish Turkey Pizza

Since I made Pomegranate Molasses about a month ago, I have been looking online for different ways to use it in savory or sweet recipes. I found this recipe for Turkish Pizza at myrecipes.com and thought it looked good. My kids love any kind of pizza and although this isn't really a traditional recipe for pizza, we really liked it.
I made Whole Wheat Pitas and we used those as the base for the pizzas.
You cook up the ground turkey with red bell pepper and tomatoes and then add some spices and the pomegranate molasses. You top the the pitas with a subtley spicy yogurt mixture, then add the turkey/veggies and pop them in the oven for a few minutes.
In just a few minutes, you have a nice, healthy dinner.

Turkish Turkey Pizza from Cooking Light
Total time: 36 minutes.
Pomegranate molasses may be sold as concentrated pomegranate juice. Look for it in Middle Eastern markets, gourmet shops, and some large supermarkets. Its unique flavor makes it well worth seeking out, and a bottle lasts indefinitely in the refrigerator. If you can't find it, combine two tablespoons fresh lemon juice and two teaspoons honey, stirring until blended.

1 tablespoon olive oil
3/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 pound lean ground turkey (I used ground turkey breast)
1 cup diced canned tomatoes, drained
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon tomato paste
1 1/2 teaspoons pomegranate molasses
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
4 (4-inch) pitas
1/4 cup plain low-fat yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper

Preheat oven to 450°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2 minutes or until tender. Add turkey; cook 3 minutes. Add tomato, 2 tablespoons parsley, tomato paste, and next 3 ingredients (through allspice) to pan; reduce heat to medium. Cook 5 minutes or until liquid almost evaporates.
Place pitas on a baking sheet. Combine low-fat yogurt, salt, black pepper, and red pepper in a small bowl; spread evenly over pitas. Divide turkey mixture evenly over pitas; sprinkle evenly with remaining 2 tablespoons parsley. Bake at 450° for 5 minutes; serve immediately.

Coming Tomorrow- Tuesday's with Dorie- Mini Banana Creme Pies

Apple Breakfast Muffins, 4 Grain Pancakes or Waffles,and Chocolate Chocolate-Chip Muffins

Here are a couple of quick recipes that can be for breakfast or snacks. I like making muffins. They are fast and easy and the individual portions are nice. Everybody can just grab one and they pack easily in lunches. They can also be frozen and make a nice grab and go breakfast.
My friend made this Apple Bread recipe into muffins at a recent get together and they were so good, that everyone was requesting the recipe. She had made a few changes, like using all whole wheat flour and half brown sugar and I made another change by replacing half of the butter with unsweetened applesauce. Really a great, moist muffin.
The pancake recipe is one I have been making for years and you can also replace the melted butter with unsweetened applesauce if you want a lower fat breakfast. I love pancakes that have a little texture and the different grains in these make them fabulous. The batter can also be made into waffles.
The chocolate muffins I made for my son's birthday breakfast a couple of weeks ago. I thought it was a great way to get a little chocolate in for breakfast. He did too.
It makes a ton of muffins, but they will disappear quickly because they are soo good!

Apple Breakfast Bread or Muffins from All recipes

1/2 cup butter ( I replaced half of the butter with unsweetened applesauce and mixed it in with the eggs)

1 cup sugar ( I used half brown sugar, and half white sugar)

2 eggs1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 cups all-purpose flour ( I used whole wheat flour instead)

1 teaspoon baking soda

1/2 teaspoon salt

2 apples - peeled, cored and chopped ( I shredded my apples and left the peel on)

Preheat oven to 350 degrees F.

Lightly grease an 8x4 inch loaf pan or muffin tin, if making muffins.

In a bowl, beat the butter and sugar until smooth and creamy. Beat in the eggs and applesauce, if using.

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves.

Beat into the butter mixture until moistened. Fold in the apples.

Transfer to the prepared pan.Bake 1 hour in the preheated oven for the quick bread or 20-24 minutes for the muffins, until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

4 Grain Pancakes or Waffles adapted from Better Homes and Gardens

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cornmeal
1/3 cup quick-cooking oats
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups low-fat buttermilk
1/3 cup melted butter or unsweetened applesauce
3 T maple syrup
2 eggs, beaten

1. In a large bowl, combine all ingredients; stir until large lumps disappear. (Batter will be thick. Thin pancakes with a little water or milk
2. Heat griddle and spray with cooking spray. Pour about 1/4 cup batter onto hot griddle. Cook 2 1/2 or 3 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes; cook 2 to 2 1/2 minutes or until golden brown.

Chocolate Chocolate Chip Muffins from Taste of Home

-makes 32 muffins

2 1/2 cups all-purpose flour

1 3/4 cups whole wheat flour

1 3/4 cups packed brown sugar

1/2 cup baking cocoa

1 1/4 tsp salt

1 tsp baking powder

1 tsp baking soda

2 egg whites

1 egg

2 cups unsweetened applesauce

1 3/4 cups fat-free milk

2 Tbls canola oil

2 1/2 tsp vanilla extract

1 1/4 cups semi-sweet chocolate chips

In a large bowl combine the flours, brown sugar, cocoa, salt, baking powder, and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Coat muffin cups with cooking spray. Fill 3/4ths full with batter. Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Up Next- Turkish Pizza

Whole Wheat Pitas

A couple of years ago, my friend shared this recipe for pita bread. It is really easy and I have been making it for years now. Sometimes I make the recipe into whole wheat pitas and sometimes, I use only all-purpose flour.
The trick to getting the pitas just right is making sure your watch them in the oven, so you know when to flip them over.
We love eating them plain, but the are also fantastic with fillings and toppings. We used them this time as a base for Turkish Pizzas- watch for the recipe on Monday, they were really good!

Zohar's Pita Bread
1 packet yeast
1/4 cup warm water
1 tsp sugar
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup warm water
1/2 tsp salt

1. Mix first 3 ingredients, then add the next 3 ingredients.
2. Knead for 10 minutes, and let rise for 30 minutes.
3. Take a ball of dough just smaller than your palm and roll it very thin (1/4 inch) with a little flour on the surface and a rolling pin as needed.
4. Place 2 rounds on an ungreased cookie sheet and broil about 5 inches from the top element until they puff up and start to turn light brown in spots. This goes very fast so you have to watch closely and do not get distracted. Turn them over and brown on the other side. This will only take half as long as the first side.
5. Repeat with remaining dough.


Coming Tomorrow- 2 Muffins and 4-Grain Pancakes

Rice Pudding Cake with Blueberry-Peach Compote

My younger brother had a birthday this past week. I told him a couple of weeks ago to find a cake he wanted me to make for his birthday celebration. We looked at a couple of things together and then he told me he wanted a cake made out of oats with rice pudding in between the layers. Gross? Yeah. I told him I didn't think that was going to work.
So, then I thought that maybe I could find a rice pudding cake. Sure enough, I searched on epicurious.com, and found this Rice Pudding Cake that appeared in Bon Appetit Magazine about 12 years ago.
I decided this was the cake for Andrew.
I know it might sound a little strange, but it was a huge success.
You just make rice pudding as you normally would on the stovetop, let it cool a bit and add a egg yolk/sugar mixture. You let that cool a little and then add in the egg whites that have been beaten to stiff peaks. Then you bake the "cake" in the oven for an hour and it becomes firm enough that you can slice it into cake slices.
The compote originally called for cherries and apricots, but I had blueberries and peaches in the freezer, so I just used those. It was delicious.
For any of you rice pudding lovers, you should really try this take on rice pudding!

Rice Pudding Cake with Cherry-Apricot Compote Bon Appétit May 1997
(TORTA DI RISO CON COMPOSTA DI CILIEGE E ALBICOCCHE)
Yield: Makes 10 to 12 servings
4 1/2 cups whole milk

1 cup arborio rice or medium-grain rice

Pinch of salt

1 cup sugar

2 tablespoons dry breadcrumbs

1/2 cup chopped blanched slivered almonds (about 2 ounces)

1/4 cup chopped candied orange peel (I used crystallized ginger)

2 teaspoons (packed) grated lemon peel

1/4 teaspoon almond extract

4 large eggs, separated

Powdered sugar

*Cherry-Apricot Compote

Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.

Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture.

Cool completely.

Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.

*Cherry-Apricot Compote Bon Appétit May 1997
(COMPOSTA DI CILIEGE E ALBICOCCHE)
Delicious with the Rice Pudding Cake or with biscotti or vanilla ice cream.

Yield: Makes 6 servings
1 1/4 cups sugar

1 cup water

1 cup dry white wine (I used white grape juice)

2 teaspoons grated orange peel (I used lime peel)

1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound package frozen sliced peaches (no sugar added) (I used frozen peaches)

1 1/4 pounds fresh Bing cherries, pitted, or one 1-pound package frozen pitted dark sweet cherries (no sugar added) (I used frozen blueberries)

Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves.

Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl.

Chill until cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

Coming Tomorrow- Whole Wheat Pitas