Tuesday, November 29, 2016

Lemon Olive Oil Muffin

Every semester I make a little goody back for my undergrad teaching assistants with junk food and muffins.  This week is the week, and it's rainy and I'm a little on the poor side.  Luckily I have a big jar of homemade lemon marmalade, which you can make using my Blood Orange Marmalade as a base.

These bright, moist muffins have lovely large chunks of candied lemon in them from the marmalade, and a light floral taste from the olive oil. And there's a sneaky addition that gets some veggies into it too!



2 eggs
1 tsp. vanilla bean paste
1 cup white sugar
1/2 cup extra virgin olive oil
3/4 tsp. baking soda
1/4 heaping tsp. baking powder
1/2 tsp. salt
1 cup, packed, grated parsnip
1/4 cup lemon marmalade
1 1/2 cups all purpose flour
  1. Preheat oven to 400F.
  2. Combine eggs, vanilla, sugar, oil, soda, powder, lemon marmalade, and salt and mix it well.
  3. Add in parsnip.
  4. Add in flour and mix until just wet.  This is a slightly thicker batter. Don't worry. 
  5. Scoop into lined or greased muffin tins. 
  6. Bake 10 minutes, shuffle, and bake an additional 10, until golden.
Makes 16 muffins at about 170 calories a muffin.

Saturday, November 19, 2016

Cole Slaw Dressing

No picture for this one yet, but it's worth sharing.

I got this recipe from my Mom, who got it from Tanya, who got it from probably a Taste of Home magazine or something, so I can't give credit to the original source.  But, it's the best cole slaw dressing recipe I've ever found, and I've barely tweaked it to slightly cut calories.

The measurements below are for a medium bowl worth of shredded veggies. It calls of a 16 oz. bag of the slaw mix if you use it.

1/4 cup white sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1/3 cup So Delicious Coconut Milk Drink, Unsweetened
1 1/2 Tbsp. white vinegar
1/2 cup Just Mayo
2 Tbsp. lemon juice

Whisk together, toss with your slaw, and let it soak up all of that goodness for a few hours.

Made to directions it tastes like KFCs. But I've found changing up sugars, vinegars, and spices leads to some other goodies.  My current batch was made with rice vinegar and taste pretty much the same, but with that slight umami of rice vinegar.

You can, of course, use 2% milk and any brand of mayo you like, but made to specs this is vegan.

Zucchini Relish

I try to have as little food waste as possible, which leads to some creative foods in my house.  I made a zucchini lasagna the other day, and had nearly 4 oz. of zucchini butts left over, and the skin side I removed to make the noodles.

So, I snagged my smallest ball jar, one of the small jam ones, and threw together a relish. This is, of course, a raw relish so you will have to drain it.  It won't get very thick. Thick relishes have been cooked or have thickening agents added.

I recommend keeping it in the fridge for a week before using. There is enough salt that you can ferment it for a day or two as well, but I don't like the flavor of that with this particular batch.  It also seems to keep well for several months.



3.5 oz zucchini, diced small
1 Tbsp. + 2 tsp. sugar
1/4 tsp. cinnamon, ground
1/4 tsp. ginger, ground
1/4 tsp. cloves, ground
1/2 tsp. mustard seed
1/2 tsp. kosher salt
1/3 jar apple cider vinegar
water
  1. Completely fill your small jar with zucchini scraps.  Leave the neck clear.
  2. Fill 1/3 of the way with apple cider vinegar.  I use Bragg's.
  3. Measure in everything else but the water.  Do not add water yet.
  4. Now that everything is in the jar, top off with cold tap water.  
  5. Cap, shake, and refrigerate for 2 days minimum.
  6. Good for about 2 months sealed.
The whole jar contains about 100 calories.

Friday, November 18, 2016

Daikon Tatsoi Miso Soup

I'm rebooting my diet right now, which means getting creative to satisfy my everlasting hunger. And that's one of the secrets my friends. I am always hungry. And I crave food when I'm sad, which does not help.

Winter is soup season, and my CSA came with a ton of radishes over the last few weeks, so I spiralized a daikon and stored it in a ziploc.  I've also been getting a lot of Asian greens, like tatsoi, baby bok choy, and mustard greens.  They don't have many uses in my book, but I am bound and determined to use them up.

And I can with the help of a favorite Asian ingredient-miso.

Now, miso is one of those things where you might try a few.  I prefer the lighter, often dessert, miso.  The darkest miso is too strong for me. You, however, should play until you find a favorite.


1 1/2 cups water
1 Tbsp. light/golden miso paste
2 oz. tatsoi
3 oz. spiralized daikon radish
1-2 Tbsp. reduced sodium soy sauce

  1. In a small sauce pan combine water, tatsoi, and daikon and bring to boil before reducing to simmer. Good until tatsoi is fully wilted.
  2. Remove from heat.
  3. Add miso and stir in.
  4. Add soy sauce to taste.
  5. Serve immediately.
Make one serving at 60 calories, or 2 at 30 each for soup bowl.

Thursday, November 17, 2016

Salt & Pepper Daikon Radish Chips

I have 3 huge daikon radishes from my farm shares for the last two weeks, and I am a single woman who lives at home.  I decided to see what happens if you make dehydrator chips with them.

A little sweet, a little bitter, I will make these again.


1 daikon radish, unpeeled but with hairy bits removed, sliced as thin as you can get it
Salt & pepper to taste

  1. Using your hands, combine salt, pepper, and radishes. You want about 1/2 as much on them as you think you would like on your final product, Remember, they will shrink. A lot. The average chip here is about the same side in diameter as the length from my thumb knuckle to the tip of my thumb. The radish, however, was about the size of my forearm at the halfway point.
  2. Lay out so they don't touch on your dehydrator trays.
  3. In my presto, this took about 12 hours, until the chips start to brown a bit. Don't pull them too early or they will remain squish. Radishes have a lot of water in them.
Radishes are 18 calories per 100 grams raw.  You can figure out your yield by weighing the raw radish.  My 5 inch radish made about 1 cup of chips.

Wednesday, November 9, 2016

Apple Parsnip Muffins

I bake when I'm upset, and I won't lie, this election did not turn out the way I would have liked it to.  I woke up to a message from a friend in England "I have a spare room." she says, and that's how I learned the election results.

I have a ton of parsnips in my farm share from the last few weeks, but I don't eat them very often.  I decided to put a spin on an Alton Brown recipe I saw on Good Eats once, but make my own using my own base.

Sweet, spicy, and nutty.  Delicious!


2 eggs
1 tsp. vanilla
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup coconut oil
3/4 tsp. baking soda
1/4 heaping tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cardamom
1 cup, packed, grated parsnip
1 1/2 cups all purpose flour
1 granny smith, snacking apple, cored and diced small.
  1. Preheat oven to 350F.
  2. Combine eggs, vanilla, sugar, oil, soda, powder, salt and spiced, and mix it well.
  3. Add in parsnip and apple.
  4. Add in flour and mix until just wet.  This is a slightly thicker batter. Don't worry. Remember, apples.
  5. Scoop into lined or greased muffin tins. 
  6. Bake 15 minutes, shuffle, and bake an additional 10, until golden.
Makes 16 muffins at 150 calories a muffin.

Monday, November 7, 2016

Easy Butternut Squash Pancakes

I am still making may way through the huge squash featured a week ago.  Which means it's time to start getting creative before it goes bad.  Today I'm making pancakes and then I'll make some of my soup and that should finish it off.

Squash is actually a great thing to keep around, even at your poorest.  It's not only yummy, delicious, and filling, but it can be used to stretch some recipes, like waffles and pancakes.  Adding 1/2 a cup of squash to my pancake recipe added about 4 pancakes worth of low-cal, delicious, breakfast food.


1/2 cup self-rising flour
1/2 cup so delicious coconut milk drink, unsweetened, plain
1/2 cup mashed butternut squash
1 egg
1/2 tsp. cinnamon
  1. Combine everything in a blender and blend until creamy and lump free.
  2. Spray your medium skillet or griddle with your favorite low calorie/no calories cooking spray
  3. Cook as you would normal pancakes.  They may take a bit longer each side.
Makes 8-10 pancakes, 2 large servings of 170 calories each.

Serve with your favorite lite syrup.  Since this batter has no added sugar, I don't recommend eating them plain.

Sunday, November 6, 2016

De Nada Mac & Cheese

What does De Nada mean?

You'rrrrrre welcome.

I mean, if literally translates to "for nothing." As in, there's nothing to thank me for. But the figurative meaning is the same as "you're welcome" in English

I loveeeeee Mac & Cheese an a nasty day, but a big, heaping serving is usually, well, a mix of caloric and horrific.

Caloriffic?

But a couple substitutes can really cut the calories. In fact, substituting exactly as I have hear cuts almost 40 calories a serving from my non-subbed recipe and 80 from my mother's.  And it's still creamy, cheesy and delicious. You can also make it Gluten Free so as not to upset your favorite Celiac's (spell check really wants to make that "Celibacy's")tummy.


8 oz. Banza chickpea Rotini
1 Tbsp. salted butter
1 Tbsp. all-purpose flour (rice flour for gluten-free)
1 1/2 cup So Delicious Unsweetened Coconut Milk
1/2 cup shredded 2% Mexican cheese
1/2 cup shredded Parmesan
1 1/2 cup Part-skim, Low Moisture Shredded Mozzarella
Salt and pepper to taste

  1. Cook noodles according to packaging, drain, and pour into 8X8 square pan. The rotini seem to cook tender better than the shells do.
  2. Preheat oven to 350F.
  3. While oven heats, in a small saucepan, melt butter.  
  4. Add flour and mix into rue-paste.
  5. Add 1/2 cup milk and whisk until smooth.
  6. Add Mexican cheese and whisk in.
  7. Add 1/2 cup milk and whisk until smooth.
  8. Add in Parmesan cheese and whisk in.
  9. Add 1/2 cup milk and whisk until smooth
  10. Add in 1/2 cup mozzarella cheese and whisk in.
  11. Add in final 1/2 cup milk and whisk until smooth.
  12. Add salt and pepper to taste, constantly whisking.
  13. Pour cheese sauce over.
  14. Fold in bare spots.
  15. Sprinkle with final cup off mozzarella.
  16. Bake for 20 minutes.
  17. Cool for 3 minutes and serve.
Makes 4 servings at 470 calories a serving.