Yogurt Peach Muffins

Today was a rain day and a good opportunity to do some baking . I was craving something sweet for afternoon tea/coffee and the only thing that would take 30 minutes from start to finish was muffins.

I haven't made them in a long time as I find them too sweet and if they have a crumble topping it's pretty much game over for me as I get such a sugar rush I need to lay down till the feeling passes.

I had some peAches in the fridge for I care not to remember how long, sometimes it just is that way and I am way too old not to keep it real , even for this blog. So the choices were either jam or some type of cake but then this brainstorm hit. After perusing some recipes I decided to combine a few recipes tweek them here and there and voila...what I think is the moistest best muffin recipe ever! 

However, be aware there have been many substitutions and additions only because it was a source of the moment recipe and I did not have all the proper ingredients. 

I should also mention that these muffins are not very sweet at all, but trust me quite delicious for my liking.

 

YOGURT PEACH MUFFINS

2 cups flour

1 T . Baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

Mix above ingredients until well blended

1/3 cup coconut oil

1/2 cup milk

1/2 cup honey

1cuo peach yogurt ( I did not have any so instead I cleaned up the Greek yogurt container and added some vanilla yogurt to make a one cup measure to.)

2 beaten eggs

Mix all wet ingredients 

Add dry ingredients to wet until well incorporated 

Peel and chop 2 large peaches ...I used 4 small ones

Fold the peaches into the batter

Spoon into a well greased 12 section muffin tin 

Bake at 350 for 18 minutes or until golden.

I increased it to 24 minutes as my stove needs a little adjustment and to be quite honest this recipe never really turns that golden brown as moist muffin recipes.

But trust me...moist...yummy just plain great!

Papa Rellena

Papa rellenas is a traditional Peruvian main meal.

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My daughter -in-law is a Canadian Peruvian ...and she loves teaching me some of her national dishes.

The other night she invited her mom and me over for a bite to eat and after a quick look in the fridge we discovered some leftovers  ...a bowl of mashed potatoes and ground turkey meat. 

Her mom suggested Pappa Rellena , obviously on the spur of the moment we had to tweek the recipe as we changed up some of the lacking ingredients...regardless the meal was not only delicious but fabulouso!🍴💞

I will post the dish the way it should be made but as you see substitutions can be made.

Basically it is a croquette filled with a spice ground beef mixture.

Ground beef is stir fried with onion, tomato, garlic, cumin, hard boiled eggs (chopped) black olives. Salt and pepper. ( we used turkey)

Let both the beef mixture and mashed potatoe cool. ( we had left over mashed potatoes from the baby's meal and the supper before),

Dredge your hands in corn starch , so that the potatoes don't stick to your hands.

Spoon potatoes in your palms , fill with neat mixture , and fold and mold into an oval shape that resembles a potatoe.

Then fry in oil and serve on a bed of lettuce and top with Salsa Criolla. 

Which we also did not have but instead used sliced white onions, and regular spring salad.

But I will post the salsa as it should have been.

Salsa Criolla

Is a traditional sauce topping. Made with lime juice,

Marinated red onions

Yello Peruvian chilles ..Aji Amarillo,

And parsley.

I'm Back

 I have managed to only post one entry in two years bad that is shameful.

How do I catch up on two years of living . I'll try in a nutshell.

A beautiful new daughter- in- law both outside and inside.

Her family have enriched our lives so much so that we feel we have known each other all our lives.

Two wonderful trips ...Germany nothing and south as hubby worked there for 6 months and just recently Texas and Louisiana for two months. Both places , beautiful countryside, and even greater friendships made.

But also a little man that has completely stollen my heart...my grandson❤️❤️

I could go on gushing forever, but why don't I just show you.

Of course there was food also...so enjoy, until we meet again.

Love and marriage

Germany

Baby shower

New baby

Texas

Louisiana

Tuna tartar

June 2013 has not been very favourable as far as weather is concerned. We are officially ,"summer", but the weather runs hot and cold with mostly cloudy ,rainy days. When the sun shines, we all run to our BBQ's and keep our fingers crossed that we can get our meal done before the rain begins.

So what Do you make to eat on those days when it is just not enjoyable to go go there and BBQ?

Ron and I prefer a lighter meal , still cool and relatively quick and easy to prepare, thus the tuna tartar, it hits the spot and is lovely with toast, cracker or baked nan. The avocado layer is optional, I have tried many versions of this recipe, but the simpler one is always our go to choice. If you want to fancy it up do check out some of the many variations on line.

AVOCADO LAYER

1avocado peeled pitted and chopped

3 T lime juice

A smidgen of sugar

Salt and pepper to taste

(Diced onion optional)

TUNA

Sushi grade tuna chopped 12ounces or depending on the number of people you wish to serve

1 T olive oil

Juice of half a lime (also optional if it freaks you out to eat raw ...the lime will lightly cook the tuna)

1/4 cup sliced green onion(optional)

Srirachi hot chili sauce to taste ( we use a good amount as we like a bite to our tuna)

A good heaping Tablespoon of mayonnaise

Salt and pepper

Garnish with black and white sesame seeds.

As mentioned there are so many variations on this dish, with cilantro, capers, mustard etc. you are limited only by your imagination, but this one is our favorite, so enjoy!

Twisted Parmesan Herb Buns

 The summer has been an unbearably hot one, and we have been staying away from the stove and oven as much as possible.I'm not complaining, because I actually love all this sunshine and warm weather. but our poor lawn is almost turned to hay!
Today we woke to some rain and a much cooler day.
I had made a pulled pork in the crock pot and was planning to make some homemade potato buns, but after a busy morning found myself with not enough time required to make them..
In the end because I was craving some type of homemade yeast bread, I decided to make these yummy soft fat bread twists.
They literally require only 15 minutes of prep time, an hour to rise, and then another 20 minutes to rest and bake. You can top them with almost anything you feel like, caraway seeds, sesame,rosemary or like I did with some grated Parmesan, sea salt and herb De Provence. I hope you try these as they really do melt in your mouth.

TWISTED HERB BREAD STICKS
1T. yeast
2T. sugar
11/2C. warm water

Mix all these in your mixing bowl

Add
31/2C flour
1tsp.salt

With your dough hook knead for 5 minutes, until the dough pulls away from the bowl.
I then take the dough and lightly oil the bowl ,return the dough and cover with cling wrap and let rise for 1 hour or until double in size.

Flour your counter and roll out the dough into a rectangle about 15X20. with a pizza cutter cut 12 strips about 11/2 inches wide.

Melt 1/4C of butter
 Por the melted butter right  on to your baking sheet.

 Take your stip of cut dough and coat it in the melted butter ,
 fold the dough strip in half and then twist and lay in a row on your baking sheet.

Repeat the same way with all your stripes.

When they are all in the pan  side by side,you are ready to dress them up any way you want. I generously sprinkled Parmesan cheese, salt and herbs on mine. Let rise for another 20 minutes while you preheat oven to 400 degrees. Bake for 20 minutes or until golden.
Beware, when they come out of the oven they won't last long!

BUTTERNUT SQUASH SOUP WITH GINGER

I like to serve smooth soups when I entertain, they are appetizing but not heavy and very unfussy to prepare. You can make them ahead of time when entertaining and then just reheat.  If you wish you can add a little bit of heavy cream to "rich" it up and make it a bit fancy for your guests, or if serving  for your family, a garnish of parsley makes it just as festive .

BUTTERNUT SQUASH WITH GINGER
2 butternut squash about 4-5 lbs in total
2 T vegetable oil
2 C thinly sliced onions
1 T golden brown sugar
2 tsp.minced fresh ginger
2 garlic cloves coarsely chopped
1/2 cinnamon stick
5 C vegetable/or chicken broth ( you can use more broth if desire)

Pre-heat oven to 375.
Oil a baking sheet.
Cut your squash in half and place  flesh side down and bake until soft , at least 50 minutes.
Using a paring knife cut off the skin on your baked squash and then cut in chunks.
Heat oil in in your soup pot, add the onions, garlic,ginger and cinnamon stick.
Cook about 15 minutes until onion are tender.
Add your broth and bring to a boil. Lower heat and simmer for another 20 minutes.

At this stage you can  puree in batches to your desired  consistency,serve immediately or refrigerate for use the next day.
Garnish with a dollop of heavy cream swirled to impress your guests or
garnish with parsley.

ORANGE DATE SQUARES

After 36 years of marriage you would think that I would know what my husband liked  for something a little sweet to nibble on. For example I know that when he had his nose job after making contact with a rugby cleat all he asked for were his mother's chocolate chip cookies. In a torte he always asks for a Frankfurter Kranz,at Christmas he loves Red Velvet cake and Nanaimo bars, and he especially enjoys a good pound cake or banana cake with a cup of tea. So why am I posting a date square? Because whenever we are invited out where someone serves a date square, my husband chirps quite pleasantly how ,"date squares", are his favourite!! Really??  I swear , his mother never made a date square in her life, neither did my mom or for that matter any one of my sisters....oh wait, he tells me that his Aunt Louise makes date squares... whatever!The point being after all these years surely he would have asked me to make some..before now .

While it may not be a new recipe for you,but it is most certainly my first attempt at making these squares. I probably should have called Aunt Louise,but instead I chose to go to a Canadian Living recipe where I know for sure recipes are tested and guaranteed not to fail.

 Dates are a good source of fibre, and I must admit these squares are satisfying and quite delicious and would make a good morning snack...they are just a bit too sweet for my tastes.

Ingredients
2 1/2 cups rolled oats
1 1/4 cup flour
1 cup packed brown sugar
1 Tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter cubed
1/3 cup sliced hazelnuts (optional)

Filling
375 grams pitted dates
3/4 cup sugar
2Tbsp. lemon juice
2Tbsp. orange juice

Preparation

Filling:In a saucepan stir together 2 cups water ,dates,sugar, lemon and orange juices and let stand for 30 minutes.
Bring to boil and reduce heat to medium and boil gently, stirring often, until thickened, around 10 minutes. Let cool.

In large bowl whisk together oats,sugar,flour,orange rind and salt.
Cut in butter until mixture resembles coarse crumbs.

Press 1/2 of oat mixture evenly into an 8 inch square parchment lined pan.
Spread with date mixture.
Toss remaining oat mixture with hazelnuts if you are using them, sprinkle over date mixture pressing lightly.
Bake in a pre-heated 350 degree oven for 45 minute.