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Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime—just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat. Patsy Jamieson

Used by permission. (c) Eating Well, Inc.
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Ingredients 2 large eggs 3/4 cup all-purpose flour
2/3 cup packed light brown sugar 1 1/2 teaspoons baking powder
1 cup mashed ripe bananas, (2 medium) 1/2 teaspoon baking soda
1 cup buttermilk, (see Ingredient notes) 1/2 teaspoon ground cinnamon
1 cup unprocessed wheat bran, (see Ingredient notes) 1/4 teaspoon salt
1/4 cup canola oil 1/2 cup chocolate chips, (optional)
1 teaspoon vanilla extract 1/3 cup chopped walnuts, (optional)
1 cup whole-wheat flour
Yield: 12 Servings Shopping List:Add Recipe Recipe Added!View shopping list
directionsPrep: 30 min Total: 60 min Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View
1 Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2 Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
3 Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4 Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

notes

Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller’s bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.


nutritional information
Calories: 203 Fiber: 4 g
Fat: 6 g Saturated Fat: 1 g
Carbohydrates: 34 g Protein: 6 g
Sodium: 184 mg Monounsaturated Fat: 4 g
Exchanges: 2 starch, 1 fat Cholesterol: 36 g
Carbohydrate Servings: 2 Potassium: 219 mg
Nutrition Bonus: Fiber (17% daily value).

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Summer Sangria Roundup
5 refreshing summer punches
0 Comments + Add June 23, 2011 By kate statton


Tags: Kate Statton, Sangria, party cocktails


View Full Size If you want a guaranteed crowd-pleasing beverage, you need look no further than sangria. It's just one of those drinks you know you'll need to make several batches of throughout the course of a party. Throw together some wine, a handful of juicy fresh summer fruits and a bit of liquor to make for a deliciously refreshing, quaffable summer drink (maybe a little too easy to drink!).

Perhaps the only thing worth hesitating about is the decision of which type of wine to use. Red, white or rosé, you're guaranteed to have a beautiful drink, whatever the base. Here are our some of our favorite recipes for summer sangria. We even thew in both beer-based and non-alcoholic versions for those looking to give their sangria routine a remix.

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Classic Lusty Red Sangria

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Rose Sangria Spritzer

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Beer Sangria

View External Link Everyone has their own preferred variation of the classic punch, be sure to let us know yours below!

White Peach Sangria for a Crowd
1 box white wine (preferably something crisp and dry, like a Pinot Grigio or a Sauv Blanc)
2 cups peach vodka
1 container frozen lemonade
1/2 cup sugar
Choice of seasonal fruit
Mix together wine, vodka, lemonade, sugar. Add fruit. Enjoy.
Courtesy of Dawn Diff

Classic Lusty Red Sangria
1 orange, cut in quarters and then thin slices
1 lemon, cut in quarters and then thin slices
2 apples, peeled, cored and diced
2 tbs fresh lime juice
2 tbs fresh orange juice
1/2 cup sugar
1/4 cup brandy
1/4 cup Grand Marnier
1 1/2 L red wine
2 L club soda or seltzer water
Get the full recipe at Serious Eats

Rose Sangria Spritzer
1 pint fresh raspberries
Fresh mint leaves, for garnish
Club soda, cold, optional
1 green apple, thinly sliced
2 bottles cold rose wine
1 orange, halved and thinly sliced
Simple syrup, to taste
Ice cubes
Get the full recipe at FoodNetwork.com


Beer Sangria
2 Bartlett pears, peeled and chopped
1 cup plus 2 Tbsp fresh lemon juice
Four 12-oz bottles lager, chilled
1 cup triple sec
Ice
2 Bosc pears, sliced, for garnish
Get the full recipe at Food & Wine


Non-alcoholic Sangria
Equal parts white cranberry juice and orange juice
Sparkling water, to taste
Lemon slices
Orange slices
Pineapple cubes
Ice
Get the full recipe at FoodNetwork.com
Tags: Kate Statton, Sangria, party cocktails

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Mix It Up This Father's Day 1 Comment Home About Contributors Advertise Terms of Use Privacy Policy Sitemap CloseNext Article:Refreshing Beer-based CocktailsJune 21 may mark the official start of summer, but it's been heating up around these parts for the last few weeks now and we've been gravitating toward the cold brews to quench ... Read More

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Kicked-Up Brunch Recipes
Updates on 5 weekend classics
0 Comments + Add June 15, 2011 By kate statton


Tags: Honest Cooking, Hana Choi, brunch, Kate Statton


View Full Size Lazy summer Sundays are good for just about one thing - brunch! Whether it's to provide some well-deserved sustenance after a long night out, or to celebrate one of the many holidays of the summer season, brunch is the perfect way to bring people together and gorge on delicious eats.

If you've been looking for some new and improved upgrades to the usual brunch staples, check out these revamped recipes from our friends at Honest Cooking. From hearty pork carnitas breakfast tacos to delicate strawberry scones and even an unexpected broccoli rabe breakfast pastry, these dishes will make even the heaviest sleeper happy to get out of bed.



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Fresh Organic Strawberry Scones

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Pork Carnitas Breakfast Tacos

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Broccoli Rabe Pastry Buns

View External Link Triple Cheese and Spinach Strata (pictured)
Yield: Serves 4, but easily doubled in a larger casserole.

1/4 cup (0,6dl) chopped dry-packed sundried tomatoes
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
6 ounces (170 g) frozen spinach, thawed
1/2 cup (1,25dl) chopped roasted red peppers
1/2 teaspoon salt, divided
5 cups (1,25l) cubed French or Italian bread, crusts removed (about 1/2 pound or 225 g)
4 large eggs
1 cup (2,5dl) milk
1/4 cup (0,6dl) heavy cream
1 tablespoon Dijon mustard
Pinch freshly ground pepper
1/3 cup (0,8dl) ricotta
1 cup (2,5dl) gruyère, grated
1/2 cup (1,25dl) parmesan, finely grated

Visit Honest Cooking for the full recipe


Fresh Organic Strawberry Scones
Makes 12 medium sized scones or 8 large

For the scones:
1 cup (152 g) of strawberries, chopped small in food processor or by hand
1 teaspoon sugar
1 teaspoon of lemon juice (about a quarter of a lemon)
1 cup (100 g) all purpose flour
1 cup (100 g) white whole wheat flour (can substitute all purpose flour)
1/3 cup (64 g) white granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (57 g) of cold unsalted butter, cut into small pieces
1/2 cup (118 ml)of heavy cream
1 egg
1 teaspoon vanilla
turbinado or raw sugar
1 to 2 tablespoons (14 to 28 g) of melted butter or heavy cream

For the icing:
1 cup (130 g) of confectioners sugar
1 to 2 tablespoons of milk or cream (alternatively 2-3 tablespoons of crushed strawberries strained to get strawberry juice make a nice pink, strawberry flavored icing)
A drop or two of vanilla (for strawberry version use a drop or two of fresh lemon juice)

Visit Honest Cooking for the full recipe.


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Tags: Honest Cooking, Hana Choi, brunch, Kate Statton

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Summer Dessert Recipes
3 mouthwatering seasonal treats
3 Comments + Add June 22, 2011 By Emilyhobbs


Tags: recipe, summer cooking


View Full Size Summer is officially here and I couldn't be happier. I love this time of year and all the great seasonal produce it brings. I'm giddy each week when I visit our local farmers' market, nearly sprinting from stand to stand. Corn on the cob, vine-ripened tomatoes, summer squash, fresh herbs... I simply can't get enough during these summer months.

I get particularly excited about seasonal fruit. So excited, in fact, that I will get up at 7 on a Saturday morning to stand in line at the market for fresh blueberries; now that's dedication! Last week, I bought watermelon, strawberries, blueberries and cherries. They were all so affordable and looked incredible. I contemplated purchasing some cantaloupe as well, but decided I probably would have trouble polishing off a whole watermelon, a quart of strawberries, a pint of blueberries and two pounds of cherries all by myself.

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Banana Split Ice Cream

Bing Cherry Cheesecake Brownies

Blueberry Shortcake
So what do you do when you have all of this fresh fruit in your house? You bake with it, of course. And make homemade ice cream!

Blueberries are my absolute favorite fruit. I've used them in this recipe in a simple Blueberry Shortcake to allow the berries' flavor to shine. Buttery shortcake biscuits are split open and topped with vanilla whipped cream and blueberry compote.


Blueberry Shortcake
Makes 6 servings
Shortcake
2 cups all purpose flour
3 tablespoons granulated sugar, divided use
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/2 cup heavy whipping cream
2 large eggs, divided use

Whipped Cream
1 cup heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Blueberries
1 pint fresh blueberries
2 tablespoons fruit preserves (blueberry, blackberry, strawberry)

Heat oven to 425 degrees F. Coat a large cookie sheet with cooking spray.

To make the shortcake, in a large mixing bowl, whisk together flour, 2 tablespoons sugar, baking powder and salt until well combined. Grate the butter; knead butter into flour mixture until well incorporated and mixture starts to clump together. In a small bowl, whisk together cream and 1 egg until well combined. Gradually drizzle cream mixture into flour mixture, tossing with a fork, until well combined and dough is moistened.

Gather dough into a ball, and flatten to a 1/2-inch thickness on a lightly floured surface. Cut six rounds out ofdough; transfer to cookie sheet. Whisk remaining 1 egg with a small splash of water until combined. Brush egg mixture over dough rounds. Sprinkle remaining 1 tablespoon sugar over the tops. Bake 15 minutes or until golden brown. Transfer shortcakes to wire racks to cool.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat cream, sugar and vanilla together until stiff peaks form.

To make the blueberries, stir together blueberries and preserves in a small saucepan over medium heat; cook for about 2 minutes, until blueberries start to release their juice. Mash them with a fork a bit to get some of the juices out.

To assemble, split shortcakes in half and top with whipped cream and blueberries.


Banana Split Ice Cream
I recently rekindled my love for banana split sundaes. The banana split was the inspiration behind my Banana Split Ice Cream: rich vanilla custard with fresh strawberries, cherries, banana, toasted pecans and hot fudge. It's not summertime without homemade ice cream.

See recipe in sidebar above.


Bing Cherry Cheesecake Brownies
Cherries are underappreciated as a fruit, I think. I adore them and I think people will adore them too, in these Bing Cherry Cheesecake Brownies. Everyone loves brownies and cheesecake, so you can't go wrong bringing these to a summer barbecue.

See recipe in sidebar above.

Emily Hobbs is the author behind the popular Sugar Plum Blog. Not only does the self-taught, fearless home cook create original recipes for her site, she is also active in the competitive food circuit, participating in everything from Food Network's Ultimate Recipe Showdown (twice!) and the Beringer's Great Steak Challenge. Emily aspires to attend pastry school in New York City one day and eventually work in the test kitchens of a food magazine or company, with recipe development and food styling. Writing a cookbook is also a goal for the future.

Tags: recipe, summer cooking

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115287 115287 DrJohn

115287 8 Looks quite tempting.

How about a pdf for the featured recipe?

Jun 22, 2011 at 1:25 PM



803609 803609 Hana Choi
Hand of Snooth

803609 900 @DrJohn - your wish is my command! Sorry, it should have appeared with the original publish. Happy baking :)

Jun 23, 2011 at 11:52 AM



159403 159403 Zannie

159403 1 I'm unable to print the recipes for either the ice cream or cheesecake. Can someone help? Thanks.

Jun 23, 2011 at 1:43 PM



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Wiener Roast
Try these 3 recipes on for size
4 Comments + Add June 8, 2011 By Hana Choi


Tags: roasting, barbecue, Hana Choi, recipe


View Full Size After developments in a certain Twitter scandal unfolded this week, it seems only fitting (as good culinary journalists, of course) to acknowledge this news with some tips for a good ol' fashioned wiener roast. Was that a low blow? Hmm... perhaps not the choicest of words. But let's face it: With summer at our heels and everyone looking for a good excuse to eat outdoors, Weinergate couldn't have occurred at a better time - besides, it's all in good fun.

In our opinion, anything cooked over an open flame tastes infinitely better, a perfect stage for brats and sausages. Here are just a few recipes to get you started. And while various forms of tubed meat will surely be the focus of this time-honored tradition, there's plenty more to offer up your guests in the way of sides, desserts and of course, icy cold beverages.

Weinergate may have us snickering like adolescent boys for some time, but if it means getting together with friends and family for an ad hoc barbecue, we're all for it!
Mustardy Brats with Sauerkraut
Courtesy of Better Homes & Gardens' Grill It! book
PREP: 25 MINUTES GRILL: 20 MINUTES MAKES: 6 SANDWICHES

1/2 cup chopped green sweet pepper (1 small)
1/3 cup chopped onion (1 small)
1 tablespoon butter
2 tablespoons packed brown sugar
1 teaspoon yellow mustard or Dijon-style mustard
1/2 teaspoon caraway seeds
1 cup drained sauerkraut
6 uncooked bratwurst (about 1¼ pounds)
6 hoagie buns, split and toasted
Yellow mustard or Dijon-style mustard (optional)

In a small skillet cook sweet pepper and onion in hot butter over medium heat about 5 minutes or until tender. Stir in brown sugar, the 1 teaspoon mustard, and caraway seeds. Add sauerkraut; toss gently to combine.

Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place sauerkraut mixture in the center of foil. Bring up 2 opposite edges of foil; seal with a double fold. Fold the remaining ends to completely enclose sauerkraut mixture, leaving space for steam to build. Use the tines of a fork to pierce the skin of each bratwurst several times.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwurst and foil packet on the grill rack over drip pan. Cover and grill for 20 to 25 minutes or until bratwurst are no longer pink and juices run clear (160°F), turning bratwurst and foil packet once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirectcooking. Place bratwurst and foil packet on grill rack over the burner that is turned off. Grill as directed.)

Serve bratwurst in toasted buns with sauerkraut mixture and, if desired, additional mustard.


Bacon-Wrapped Dog
Courtesy of Sam Zien’s Just Grill This!
MAKES 6 DOGS

1 onion, cut into thin slices
2 green bell peppers, thinly sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 kosher dogs (see BTW)
6 slices bacon
6 hot dog buns (good ones)

TO SERVE
Mayo
Diced jalapeños
Mustard
Diced tomatoes

Preheat the grill to medium-high.

In a nonstick pan over medium heat, cook the onion and peppers in the oil, stirring, until softened, about 7 minutes. Season with salt and pepper.

Wrap each dog with a piece of bacon and secure with toothpicks. Grill until the bacon is done -- about 8 minutes. When the bacon is done, so is the dog--remove from the grill.

Lightly toast the buns on the grill. To serve, put some mayo on a bun, add the bacon dog, then add the onions and peppers. Add mustard, jalapeños, and diced tomatoes and serve.


Grilled Bratwurst Hoagies with Creamy Coleslaw
Courtesy of Aaron McCargo, Jr.'s Simply Done Well Done
Serves 4

1/2 cup mayonnaise
1/2 cup sugar
1/4 cup sour cream
1/4 cup apple cider
2 tablespoons chopped fresh chives
Juice of 1 lemon
1 teaspoon cayenne pepper
Salt and freshly cracked black pepper
1/4 head red cabbage, thinly sliced
1/4 head green cabbage, thinly sliced
4 bratwurst sausages
4 steak or hoagie rolls, 8 to 10 inches long each, split

Prepare a hot fire in a charcoal or gas grill and oil and the grill grates, or heat a countertop grill.

In a small bowl, stir together the mayonnaise, sugar, sour cream, cider, chives, lemon juice, and cayenne. Season to taste with salt and pepper. In a large bowl, toss the cabbages with the dressing. Use right away or cover and refrigerate for up to 8 hours.

Grill the bratwurst, turning frequently, for 8 to 10 minutes, until cooked through and browned. Put some coleslaw in each roll and top with a bratwurst. Top with a little more cabbage, if desired, and serve.

Tell us: What is your favorite way to prepare brats? Do you parboil them first, or grill them from the beginning? Be sure to share your favorite recipes, condiments and sides with us below!

Tags: roasting, barbecue, Hana Choi, recipe

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855970 855970 gmogen

855970 1 From a Wisconsin native, the only way to cook brats is 1) DO NOT buy the pre-cooked version 2) parboil the brats in one can of beer and one onion sliced thin for about 7 minutes on med high so they are cooked through but stop before the skins begin to split. 3) admire their truly unappealing gray appearance (it gets better) 3) Remove the brats and drain the onions to serve as a condiment. 4) Grill the brats on medium heat and turn until they're brown all over (only a few minutes because they're basically already cooked) 5) IMHO best served on a toasted bun with grainy brown mustard and the soft, sweet onions however, I can't get my husband of 30 years to stop using ketchup only.

Jun 08, 2011 at 5:13 PM



131291 131291 winemaker4-
1

131291 11 Your husband needs a serious talking to. Ketchup on any sausage is sacrilege.

Jun 09, 2011 at 12:20 AM



803609 803609 Hana Choi
Hand of Snooth

803609 900 Hilarious! Yes @gmogen, parboiled brats are certainly not the most appetizing things in the world. :T

Jun 10, 2011 at 1:54 PM



169059 169059 Aprild4

169059 3 I do the opposite with the beer. Grill em til they start to blacken & split then dump em in a pot of beer boiling on the grill - then slather with mustard on a soft French roll~ either Johnsonville beer brats or the traditional veal brats. No such thing as a bad brat!

Jun 17, 2011 at 3:35 PM



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Homemade Corn Tortillas

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Credit: Sara Remington


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Credit: Sara Remington
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Jan 25, 2011 @ 1:44 PM
Posted by Vanessa Barrington, Special Contributor


The traditional from-scratch way to make tortillas is to buy field corn, soak it in slaked lime, wash it thoroughly, and then grind it by hand into fresh masa. In an effort to make this recipe accessible to everyone, I’ve called for masa harina. It will yield tortillas that are vastly superior to grocery store tortillas for relatively little work. Masa harina is a flour made from dried masa. You can sometimes buy fresh masa made the traditional way from Latin American grocery stores.

If you find fresh masa, make sure you get it plain, not preparada, which is for tamales. Also check if it was made from masa harina. If it was, don’t bother. You may as well make your own. The Maseca brand is widely available and produces consistently good tortillas. I wish I could find a good organic or local brand of masa harina. I’ve tried a few other types and keep coming back to Maseca for its dependability.

Adapted from "D.I.Y. Delicious" by Vanessa Barrington.



Click here to see the 5 Basic Kitchen Tools for Homemade Cooking story.

Ingredients
1 ½ cups masa harina
¼ teaspoon kosher salt
1 cup warm water, plus more as needed
Tools:

Tortilla press
Directions
In a medium bowl, mix together the masa harina and salt. Add 1 cup of warm water and begin mixing with your hands. The dough should be moist and smooth, like Play-Doh. It should stick together easily when pressed but not be too wet. Add more water as needed, 1 tablespoon at a time.

Form the dough into 12 equal balls, about 1 ounce each. Lay them on a plate and cover them with a damp towel.

Get your tortilla press ready (use a produce or resealable plastic bag to line the press – plastic wrap is too thin and difficult to work with).

Heat a cast-iron skillet or comal over medium-high heat. Pick up one of the masa balls and press it between your palms to flatten it slightly. Place it in the tortilla press between the plastic. Press the tortilla firmly, but not as far as the press will go. You will need to experiment with the proper thickness. Overly thick tortillas are harder to work with and can overpower a dish. Overly thin tortillas are difficult to peel off the plastic. The tortilla should be about 6 inches in diameter.

Gently peel the tortilla off the plastic and lay it carefully in the hot pan with a sweeping motion of the hand. Cook it for 45 seconds to 1 minute, and then flip it over with a spatula. It should have small brown spots and look dry, but not cracked.

Cook the second side for 30-45 seconds. Flip again and lightly tap the surface of the tortilla all over 4 or 5 times with your fingertips. This creates tiny pockets that make for lighter, more delicious tortillas. Cook 15 seconds more. Turn again and tap the other side, cooking for another 15 seconds. The tortilla should smell like toasty corn and have a dull surface. Nestle each tortilla in a clean towel-lined basket to keep warm as you cook the remaining ones. You should be able to get a rhythm going in which you are forming 1 tortilla while cooking another. You may need to adjust the heat under the skillet, now and then, while you work.

Use the tortillas immediately or let them cool, wrap well, and refrigerate for up to 1 week, or freeze for 2 months.

Details
Total time: About 45 minutes active

Yield: Twelve 6-inch tortillas



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Comments
by Anonymous, Jan 26, 2011 @ 4:59 PM
I love to make Tortillas with the right Tortilla Press, so I use the cast iron tortilla press ;-) Yummy

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Read more: http://www.thedailymeal.com/homemade-corn-tortillas#ixzz1OcOSdJs2

Salad de Courgette,Eoufs mimosa, creme de anchois et olives noire

d'anchois et olivesProposée par ELLE à table
1
41 sur 4 (sur 3 votes).
ANNONCES GOOGLEUne peau sans taches Dépigmentant de qualité médicale. Plus besoin de camoufler sa peau ! www.shopunt.comType de plat : Entrée
Nb de personnes : 4
Difficulté : Facile
Coût :Bon marché
Préparation : 20mn
Cuisson : 3mn
Temps total : 23mn
INGRÉDIENTS
2 belles courgettes fermes
2 œufs durs
15 filets d’anchois à l’huile égouttés
80 g de bouillon de volaille
jus de 1 citron jaune
40 g d'olives noires dénoyautées
10 g de câpres
1 botte de cerfeuil lavée et séchée
2 c. à soupe de vinaigre balsamique
4 c. à soupe d’huile d’olive fruitée
gros sel

RECETTE

Salade de courgettes, œufs mimosa, crème d'anchois et olives

Dans un bol, mélangez le vinaigre avec l’huile d’olive, poivrez et réservez.
Lavez et coupez les courgettes en deux dans le sens de la longueur. Plongez-les dans une casserole d’eau bouillante salée pendant 2-3 mn, elles doivent rester légèrement croquantes.
Ressortez-les avec une écumoire, rafraîchissez-les dans un saladier d’eau froide additionnée de glaçons, puis égouttez-les sur un papier absorbant. Déposez-les dans un plat et versez dessus la moitié de la vinaigrette. Laissez mariner pendant 15 mn.
Séparez les blancs des jaunes d’œufs et passez-les séparément au tamis ou à la moulinette pour obtenir des œufs mimosa. Mixez les anchois avec le bouillon de volaille et le jus du citron pour obtenir une purée d'anchois.
Disposez les demi-courgettes dans quatre assiettes, répartissez la purée d'anchois par-dessus, parsemez-les des blancs et des jaunes d'œuf durs, ajoutez les câpres, les olives noires en fines rondelles, des pluches de cerfeuil et versez la vinaigrette restante.
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