Banana Chocolate Chip Muffins

December 27th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Yields: 12 muffins

Serving size: 1 muffin

INGREDIENTS:

4 over-ripe bananas

1/3 cup melted coconut oil or unsalted butter

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 tsp baking soda

Pinch of salt

1 cup white whole wheat flour

1/2 cup Unbleached all purpose flour

1/2 cup semi sweet chocolate chips (plus more for the top)

1/2 cup dark chocolate chunks

DIRECTIONS:

Preheat oven to 350F.

Grease your muffin liners with a quick spray of cooking oil. (Tip: I’ve used liners without this technique before but because the muffins are so moist half of the muffin tends to just stick to the liner and make a mess).

Peel your bananas and throw them in a big bowl with the melted oil and smash it all together with a fork or use a food processor. Keep blending until there’s no big chunks of banana left and the mixture is creamy and smooth.

Add the sugar, egg and vanilla and mix just until combined. Add salt and baking soda and stir. Pour in flour and mix. The mix doesn’t have to be perfectly blended,  just try and get rid of all the flecks of flour. Dump in chocolate chips mix them around a bit so every bite has some chocolatey goodness.

Divide into muffin tins using a quarter cup ice cream scoop. Bake until cake tester or toothpick comes out clean. Usually 18-20 min.

** original recipe has been adapted from How to be lovely.
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Rating: 5.0/5 (3 votes cast)

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Peach Crumb Cake with Vanilla Glaze

December 17th, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

http://www.milanasays.com/wp-content/uploads/2017/12/img_8724.mov

Serves: 12

Yields: 12 slices

INGREDIENTS:

CRUMB TOPPING

1-1/4 Cups white whole wheat flour

1/4 cup packed light brown sugar

1/4 cup evaporated cane sugar or granulated sugar

1-1/4 tsp ground cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

Pinch of salt

1/2 cup (4 oz) unsalted butter, coconut oil or vegan shortening, melted

CAKE

1 -1/2 cups Unbleached All purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 lb peaches at room temperature peeled, cored and sliced (about medium sliced into 10 slices each or frozen peaches completely thawed and brought to room temp or 2 cans of peaches in 100% juice drained well)

3/4 cup sugar

1/4 cup (2oz) unsalted butter, vegan shortening or coconut oil, softened (don’t melt!)

1/4 cup unsweetened applesauce

2 large eggs

1 tsp vanilla extract

1/3 cup sour cream or Tofutti Sour Supreme

1/3 cup dairy or vegan buttermilk

VANILLA GLAZE (optional)

1/2 cup powdered sugar

1/4 tsp vanilla extract

1 Tbsp Milk of choice

DIRECTIONS:

Heat oven to 350F. Spray a 9″ springform pan with cooking spray and set aside.

For Crumb Topping:

Mix all dry ingredients in a small bowl and pour in melted butter or shortening. Mix well with rubber spatula or fork until combined into crumbs and evenly moistened.

For cake:

In a medium bowl, combine dry ingredients. Peel and slice peaches now if you haven’t already done so. In a stand mixer with paddle attachment, cream butter or shortening with sugar until creamy and pale. Add one egg at a time. Add vanilla and applesauce. In a liquid measuring cup, mix the sour cream with buttermilk. On medium low speed add 1/3 of the flour and 1/2 of the sour cream mixture making sure everything em corporates well before adding another 1/3 of the flour and the rest of the sour cream mixture. Lastly add the rest of the flour mixture just until combined. Turn off mixer and scrape down sides of bowl and fold in with rubber spatula. Pour batter into pan and spread evenly. Layer your peaches on top and sprinkle with crumb mixture. Bake for 50-55 min or until tester comes out dry. In the meantime make glaze if using.

Glaze:

Whisk all ingredients and drizzle over cake. Cake can be served warm.

Original recipe adapted from : Cooking Classy.

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Rating: 5.0/5 (2 votes cast)

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Chicken Pot Pie

November 24th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

DIRECTIONS:

  • 1 cup of roasted chicken meat, cut up small
  • 3 carrots, peeled and cut into 1/2 inch dice
  • 1/2 sweet onion, diced finely
  • 2 stalks of celery, diced finely
  • 1/2 cup of mushrooms, sliced
  • 2 cups of chicken stock
  • 3 tablespoons of butter, vegan butter or coconut oil
  • 2 tablespoons of flour
  • 1 package of frozen puff pastry dough
  • salt and pepper to taste
  • 6 ramekins

DIRECTIONS:

Remove one sheet of puff pastry dough from the package and set on the counter to defrost, at least an hour.

Cut up the chicken meat, carrots, onion, celery, and mushrooms.

Preheat oven to 450 F.

Melt 2 tablespoons of butter or whatever solid fat you’re using in a small saucepan. Add the flour and stir well with a wooden spoon. Cook on medium heat for 2-3 minutes, not letting it brown, to cook off the flour taste.

Pour in the chicken stock and stir well. Bring to a low boil and let thicken for 3 minutes.

In a frying pan, melt a tablespoon of butter. Add the onions, celery and carrots. Saute until the onions are soft and translucent, about 5 minutes. Add the mushroom and cook for another 2 minutes.Add the chicken and the chicken stock gravy. Mix well. Turn off the heat.

Unfold the defrosted puff pastry sheet.

Cut into circles to fit over the ramekins you will be serving the chicken pot pies in. I use the ramekins themselves, biscuit cutters or pie stamps to get creative and to cut the dough.

Ladle the chicken stew mixture into each ramekin. Top with the puff pastry dough.

Bake until golden brown and puffy, for about 20-25 minutes. Serve immediately

**Recipe adapted from Chef Druck.
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Rating: 5.0/5 (3 votes cast)

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Baked Pumpkin Spice Donut Holes

November 21st, 2017 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

INGREDIENTS:

• 1-3/4 cups white whole wheat flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. pumpkin pie spice

• 1/2 cup Avocado oil

• 1/2 cup dark brown sugar, packed

• 1 egg

• 3/4 Cup Organic pumpkin puree

• 1/2 cup milk of choice (must be unsweetened if using plant based)

• 1 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.

In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.

Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.

**Original recipe adapted from Old House to New Home.

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Rating: 5.0/5 (2 votes cast)

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Green Bean Casserole

November 9th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

Photo credits: Rachel.

INGREDIENTS:

  • 2 Tbsp kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed
  • 2 Tbsp vegan butter/coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 large portobello mushrooms, chopped
  • 1 tsp kosher salt
  • 1/2 – 1 tsp freshly ground black pepper, to taste
  • 2 Tbsp unbleached all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup Ripple Original Half & Half
  • salt and pepper to taste
  • 1/2 cup whole wheat panko breadcrumbs
  • 6 oz french fried onions ( I get them from Trader Joe’s available seasonally)

DIRECTIONS:

Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.

Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half  and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

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Rating: 5.0/5 (2 votes cast)

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Decadent Tiramisu

October 29th, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

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Hi Everyone….and Happy Sunday. I know I usually modify almost all recipes to make them healthier for consumption. However, Tiramisu is one of my favorite Italian desserts but ONLY when made the authentic way which is with egg yolks. So whenever I decide to have some, I always make sure the calories are worth the rich taste because that custard texture and flavor cannot be substituted with anything else. It’s also very important to use the best quality ingredients for the best results. I used everything organic and since I’m sensitive to caffeine I used decaf coffee. Here is a delicious recipe that you will want to make over and over again! Enjoy.

Prep Time: 30 min.

Cook Time: 10 min.

Total: 40 min.

Servings: 9

Calories: 400 per serving

INGREDIENTS:

• 6 large egg yolks

• 1/2 cup sugar (I used organic evaporated cane sugar)*

• 1-1/4 cup mascarpone cheese – room temperature (284 gm)

• 1-3/4 cup heavy whipping cream (420 ml)

• 2 -7 oz packages Italian Lady fingers (Savoiardi)

• 1 cup cold espresso or strong coffee (240 ml)

• 1/2 cup coffee flavored Liqueur optional (120 ml), (optional)

• 1 ounce cocoa for dusting (30 gm)

  • 1 tsp Bourbon Vanilla (if making without liquor)

  • Hand mixer

  • Food processor

DIRECTIONS:

1. Place egg yolks in the top of a double boiler, over slightly boiling water. Using the hand mixer, whip yolks consistently while slowly adding the sugar a little bit at a time for about 10 minutes. This is your zabaglione ( pronounced zabayon) cream, remove from the heat and whip yolks until thick and lemon-colored. You should see a ribbon of cream when lifting the beaters.

2. Add Mascarpone to whipped yolks, and extract (if not using liquor) beat until combined.

3. In a separate bowl, whip heavy cream to stiff peaks. Do not over mix because it will result in a gritty texture.

4 .Gently fold the whipped cream in the mascarpone zabaglione mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.

5 .Mix the cold espresso/coffee with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!

6. Arrange the lady fingers in the bottom of a 9×9 inch baking dish (or container similarly sized)

7. Spoon half the mascarpone cream filling over the lady fingers.

8. Repeat process with another layer of lady fingers

9. add another layer of tiramisu cream
10. Refrigerate 4 hours or overnight.

11. Dust with cocoa before serving. Enjoy!

*using your food processor, grind the sugar to get it to a finer mill so it dissolves evenly and smoothly into the yolks preventing sand-like gritty texture in your cream.

Original recipe adapted from Ask Chef Dennis.

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Rating: 5.0/5 (2 votes cast)

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Scrumptious Blueberry Muffin Cake

October 2nd, 2017 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

• 1/2 cup Unsweetened Applesauce

1/2 cup coconut oil or Unsalted Butter, room temp

• 2 cups sugar (I used Organic Evaporated Cane Sugar)

• 3 large eggs

• 1 Tbsp vanilla extract

• 2 tsp lemon juice or zest

• 3 Cups Cake Flour*

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1-1/4 cup buttermilk or plain Greek yogurt

• 2 Cups fresh or frozen (thawed) blueberries

GLAZE:

1/2 a stick of cream cheese, room temperature

1 cup powdered sugar

1 tsp vanilla

3-4 Tbsp Milk

DIRECTIONS:

1 Preheat oven to 325F degrees.
2 Spray your bundt pan with nonstick baking or cooking spray.
3 Using an electric mixer, cream together the butter/oil, applesauce and sugar.
4 Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
5 Next, in a separate bowl, combine flour, baking powder, baking soda and salt.
6 Whisk together until combined.
7 At this point, you are going to alternately add in the flour mixture and buttermilk/yogurt to the wet mixture.
8 Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk…until it’s all incorporated.
9 Don’t overmix it. You want to stir just until it all comes together.
10 If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.
11 Gently stir in HALF of the blueberries.
12 Be very careful when stirring so you don’t burst open all the berries.
13 Just gently fold them in.
14 Now add the rest of the blueberries to the bottom of the bundt pan.
15 Then pour the batter on top.
16 Bake for about 45-55 minutes.
17 Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick or tester. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn’t be jiggly. Don’t turn off oven after you take out cake. Don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
18 While the cake is cooling, make Glaze. Whisk cream cheese and sugar until creamy. Add vanilla and one tablespoon at a time of milk until desired consistency. Should be thick but pourable.
*original recipe adapted from The Country Cook
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Rating: 5.0/5 (2 votes cast)

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Macadamia Crusted Salmon

September 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

Link to Mushroom Risotto: CLICK HERE.

INGREDIENTS:

• 6 (4oz) Salmon Filet

• Salt and pepper to taste

• 1 Tbsp Honey

• 1 Tbsp Dijon mustard

• 1/4 cup whole wheat panko

• 1/4 cup macadamia nuts, finely chopped

• 1 tsp. fresh thyme, chopped or 1/2 tsp dried

DIRECTIONS:

Preheat oven to 400 F. Salt and pepper the salmon. Mix the honey with the mustard and paint on the salmon. Mix the panko crumb, macadamia nuts, thyme and salt and pepper to taste. Divide into 6 and mound on top of the salmon. Bake for 15-18 min. until salmon is just done. Serve with delicious creamy Risotto (link provided under photo). *original recipe adapted from: Sugar and Soul.

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Rating: 5.0/5 (2 votes cast)

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Mushroom Risotto

September 29th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

*Top Photo Credits: Cooking Clarified

Prep Time: 10 min.

Cook Time: 25 min.

Serves: 8 as a side dish; 4 as a main dish

INGREDIENTS:

• 6 cups low sodium chicken or vegetable broth, divided

• 1 to 2 pounds mushrooms of your choice, I used organic button

  • 2 Tbsp Avocado Oil

• 2-3 shallots, roughly diced

• 2 cups Arborio rice

• 3/4 cup dry white wine

• 1/4 cup chopped parsley of your choice or chives

• ½ teaspoon salt, more or less to taste

• black pepper to taste

• 2 Tbsp unsalted butter or coconut oil if making vegan

• ¼ cup freshly grated parmesan cheese, more or less to taste (omit this if making vegan and use 2 Tbsp Nutritional Yeast instead)

DIRECTIONS:

1 In a medium saucepan, warm the broth over medium heat.

2 Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

3 Reduce heat to medium and add 2 Tbsp of Avocado oil.

4 Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.

5 Pour in the wine, stirring constantly until the wine is fully absorbed.

6 Return heat to medium-high and using a mug or measuring cup add 1 cup of broth to the rice and stir until the broth is absorbed. Continue adding the hot broth one cup at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you’ve got almost all the broth added, begin turning the heat down to medium (altogether it should take 20 min up to this point).

7 Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)

8 Add the butter, parsley or chives and parmesan. Enjoy!

**Original recipe from Good Dinner Mom.

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Rating: 5.0/5 (2 votes cast)

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Lemon Cilantro Salmon Marinade

September 22nd, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

TGIF! For those who absolutely love baked Salmon, here is a MUST TRY recipe for a Marinade that will have you going back for seconds! This is by far the most requested recipe in my house and I must say I can’t blame them. This salmon comes out so moist and tender and practically melts in your mouth! Go ahead and make it tonight for dinner, but start now so the Marinade has a chance to penetrate through the flesh fibers. It requires at least an hour in the fridge. The most 12 hours. This recipe was given to me by my cousin Polina and I couldn’t be more grateful to her for it. Thanx Polly!

INGREDIENTS:

3 Tbsp Extra Virgin Olive Oil

1 Lemon, juiced

1/4 cup fresh chopped cilantro

3 cloves garlic, minced

1-1/2 tsp Seafood Spice by Pereg

1-1/2 tsp smoked paprika

1 tsp ground turmeric

1/2 tsp ground cumin

1/4 tsp sea salt

1/2 tsp pepper

6 (4oz.) filet of salmon

DIRECTIONS:

Mix all ingredients together except for salmon. Pour it over the salmon and let it sit in the fridge for 1-12 hours. Heat oven to 400F. Line a baking sheet with parchment paper, put the salmon on the baking sheet and bake for 10-12 min.

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Rating: 3.5/5 (4 votes cast)

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