pareve

Strawberry Pecan Muffins

~ lisaandfrancescook ~ Leave a comment

If you follow my blog, you will know that I have been making higher protein muffins that also happen to be gluten free, for the past year. I have one every day for breakfast as does my husband. These are especially great if you need to grab and go, which even as retirees, we do need to do on occasion. Most recently, I developed these Strawberry Pecan Muffins when my grocer had a bounty of beautiful strawberries at sale prices. It took a couple of tries to get them to the point where they are blogworthy, but here they are.

If for some reason you don’t like pecans, you could make these using walnuts. Strawberry Pecan Muffins should be made with fresh strawberries. As you will see from all of my protein muffins, I choose to use both natural almond flour (with the skins) and blanched almond flour (without the skins.) I find it has the best overall texture for my tastes, but you can, of course, use all of either. And while I used a small amount of mascarpone, feel free to substitute a vegan cream cheese or regular cream cheese, depending on your dietary restrictions.

All of these muffins, and the Strawberry Pecan Muffins are no exception, are very moist and full of fruit. They all freeze very well, so I only take out what we will eat over a 2-day period. This prevents spoilage and they defrost quite quickly. We also like to warm them in our microwave for 13 seconds, although your timing may vary according to your appliance. They could be warmed in an oven or just eaten as is, but I find that the warming enhances the fruit and nut flavors.

As you will see from the photos, these muffins are bursting with berries.

While not an outsized muffin, I think you will find that they are very satisfying, not overly sweet and will not lead to any sugar spikes. One muffin holds me all morning. Bake once and you have 12 breakfasts!

RECIPE

Yield: 12 regular-sized muffins

INGREDIENTS

1.75 cups, diced fresh strawberries

1/2 cup lightly pan-toasted pecans, broken into bite-sized pieces

3/4 cup fine natural almond flour

3/4 cup fine blanched almond flour

1/2 cup vanilla protein powder

2 Tablespoons peanut butter powder

Zest of 1/2 of a medium to large orange

1 teaspoon baking soda

1/2 teaspoon baking powder

Scant 1/2 teaspoon fine sea salt or kosher salt

1/4 cup brown sugar (I used dark but light would work too)

1/4 cup refined coconut oil, melted

3 large eggs

2 Tablespoons mascarpone cheese or alternative at room temperature

Rounded 1/2 Tablespoon strawberry jam or roasted strawberries

Splash of pure vanilla extract

1 teaspoon confectioner’s sugar, honey or agave

Directions

Preheat the oven to 400 degrees F.

Add the almond flour(s), salt, baking powder, baking soda, peanut butter powder and vanilla protein powder to a large bowl. Stir through to mix everything together.

Add in the diced strawberries and toasted pecan pieces and mix through gently, using a spatula, trying not to mash the berries.

In a small bowl, mix the jam, sugar and vanilla into the mascarpone cheese. Lightly beat the mixture with a fork or spatula to make it creamy and to add a bit of air. Set aside.

Using a medium bowl, add the brown sugar, orange zest, eggs and melted coconut oil. Whisk together until everything is incorporated. Pour the wet mixture into the dry mixture and gently fold through using a spatula.

Fill a muffin pan with parchment muffin liners. Using a spoon or cookie scoop, put one generous scoop of the muffin mixture into each muffin cup. This should fill about half of the cup liner. Place a nice 1/2 teaspoon of the mascarpone mixture in the center of each muffin. Then using the scoop, spoon or spatula, distribute the remaining mixture over the mascarpone filling. The cups should just fill to the top of the muffin liner or slightly below.

Give a slight bang of the pan against the counter to try to get out any air pockets. Place the tin into the preheated oven and bake for 5 minutes. Then without opening the oven, turn the heat down to 375 degrees F and bake for approximately 10 more minutes. Ovens vary, but the tops should be rounded and the muffins should be golden. Depending on how well you covered the filling, some may ooze out. Don’t worry about it. It will still be delicious.

Remove the pan to a cooling rack and allow them to sit in the pan for 10 more minutes. Then carefully remove the muffins still in their liners to finish cooling completely on the cooling rack. Once cooled you can freeze the muffins or place the ones you plan on eating over a two-day period in a plastic bag, stasher bag or airtight container. When ready to eat, zap the in the microwave for about 12 to 13 seconds. Now enjoy!

Strawberry Rhubarb Compote

~ lisaandfrancescook ~ Leave a comment

Rhubarb season has begun and I couldn’t be happier. Growing up, I always looked forward to summer and my mother’s Strawberry Rhubarb Compote. I ate it just as is or over pound cake with a dollop of vanilla ice cream or freshly whipped cream. It’s ridiculously simple to make and comes together in about 30 minutes or less. Having a jar of it in the fridge is like money in the bank. Even if dinner is only so-so, there is always a delicious dessert waiting quietly in that jar in the fridge.

Those tough but gorgeous purple red stalks melt into a puddle when cooked for only about 8 to 10 minutes. The result is slightly tart with just the right amount of sweet. Throw in some strawberries or raspberries (Fresh or frozen), some sugar and voila! Dessert!

It had been awhile since I had made this, so I went online and found Ina Garten’s recipe which is what I mostly have here. I am pretty certain that my mother kept hers simple with no added citrus or alcohol. But this version is quite as good as I remember eating as a child so that is why I have used it.

A slightly funny story about rhubarb, which while I enjoy it as a fruit, is actually technically a vegetable. My husband, son and daughter-in-law and I were at a vineyard in California which had an extensive garden. They were having a party for its members. As we were walking around, I saw what I thought was rhubarb since it is a favorite of Frances’ and mine. Since the vineyard people didn’t appear to use the things they grew, we asked if they would mind if we took some stalks. Frances and I were very pleased with ourselves and were looking forward to what we we bake with them. Unfortunately, we found out at the last minute that the rhubarb that we had picked, was, in fact, amaranth! Needless to say, we were rather disappointed, but glad of the discovery before we had baked it in a tart.

I love the tart/sweet fruitiness of rhubarb compote, but you are in control. So if you want it sweeter, just add another 2 Tablespoons of sugar.

For More Rhubarb Recipes:

Strawberry Rhubarb Pie

Rhubarb Frangipane Galette

Rhubarb Strawberry Tart with Walnut Crust

Harvest Food: Rhubarb Cake

RECIPE

Yield: About 6 servings

INGREDIENTS


2 pounds fresh rhubarb cut in ¾-inch chunks (6 to 8 cups)

1 cup granulated sugar

2/3 cup of water, preferably filtered

1/2 teaspoon kosher or fine sea salt

1 pound fresh or frozen strawberries, hulled and thickly sliced

1/2 pint fresh or frozen raspberries

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup orange juice

2 tablespoons Grand Marnier or Triple Sec or Cointreau liqueur (optional)

DIRECTIONS

Place the rhubarb, sugar, salt and water in a pot. Bring the mixture to a boil over medium high heat. Give it a stir and reduce the temperature to a simmer, cooking for about 10 minutes or until the rhubarb chunks start breaking down.

Remove from the heat and add all of the remaining ingredients. Allow to cool. This can be eaten warm, at room temperature or cold. It will last in the fridge for 1 to 2 weeks in an airtight container. Mine is always eaten long before!

Fudgy Passover Brownies – Gluten-Free

~ lisaandfrancescook ~ 1 Comment

There isn’t a great deal to say about why you would want to make brownies for Pesach. I mean, why wouldn’t you? After all, who doesn’t love a good brownie? And since these Fudgy Passover Brownies are gluten-free, they also can be used all year-round for those with gluten intolerance. Dense and fudgy with a deep chocolate flavor. Be extra decadent and serve them with vegan vanilla ice cream or whipped cream.

There are a LOT of brownie recipes out there and I have several on my blog. People also have very strong ideas about what makes the perfect brownie – fudgy vs. cakey, with extra chocolate chips or without, frosting or no frosting. Etc. etc. etc.

My personal all-time favorite brownie is my Java Brownie, but it is not for Passover. Is this brownie the absolute sine quinone of brownies? Probably not. But it is an easy recipe that comes together quickly, is Kosher for Pesach and is quite satisfying when you are looking for that chocolate something dessert. And best of all, I had all of the ingredients in my fridge or pantry so there were no additional trips to the store. Give it a try.

Just a note. These brownies will only be as good as the ingredients you use. If you use a cheap chocolate or cocoa, artificial vanilla etc. your results will not be as good as when using quality ingredients. There are some excellent kosher for Passover chocolate brands and you should be able to find one without too much difficulty. This recipe only calls for two eggs so make sure that they are fresh. There is also some excellent vegan butter on the market in addition to vegetable margarine. I would definitely go for the vegan buttery sticks. You will see the difference in the end result. Your output will only be as good as your input.

RECIPE

YIELD: About 9 servings

INGREDIENTS

4 Tablespoons unsalted butter or vegan butter cut into chunks, plus extra for the pan

3.5 ounces dark or bittersweet kosher for Passover chocolate, broken or coarsely chopped

1 cup superfine almond flour or almond meal

½ cup granulated cane sugar

¼ cup unsweetened Dutch-processed cocoa powder

2 Tablespoons of potato starch

1.5 teaspoons instant espresso powder

¼ teaspoon fine sea salt or kosher salt

2 large eggs

1 teaspoon pure vanilla extract

¼ cup dark, white or a mixture of chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal pan with parchment. Butter the paper and set aside.

Place the butter and chocolate in the top of a double boiler or in a microwave safe bowl. Just place a heat proof bowl over a pot of water, but do NOT allow the bottom of the bowl to touch the water. Bring the water to a simmer and checking frequently, melt the chocolate and butter, stirring occasionally with a spatula. If you use a microwave for this, start with 30 seconds at full heat. Keep checking and stirring. Do small increments after that until almost all the chocolate is melted. Then remove the bowl from the microwave and stir with a spatula until the chocolate is smooth and glossy.

In a large mixing bowl, whisk together the almond flour, sugar, cocoa powder, potato starch, salt and instant espresso granules. Stir out any lumps that may have formed. Add the chocolate mixture to the dry ingredients and incorporate it using a spatula.

Lightly whisk the eggs and vanilla in a separate bowl and add it to the batter. Add in the chocolate chips and mix everything through until you have a fairly thick but smooth batter (except for the chocolate chip lumps.)

Pour the batter into the prepared pan and use a spatula to spread everything evenly.

Bake in the preheated oven for 20 to 25 minutes or until the brownies are just firm to the touch and a toothpick comes out mostly clean.

Allow the brownies to cool completely in the pan. Then either invert them onto a plate, remove the paper and turn the brownies right side up to cut them OR just ease theparchment and brownies out of the pan and place on a cutting board. You can then just cut them on the parchment and peel the parchment off each piece.

Matzah Salad

~ lisaandfrancescook ~ Leave a comment

If you are like me, a great salad is a beautiful thing. Not merely some healthy secondary player, but a star performer. In the great tradition of fattoush, that delightful Levantine salad made with fried pita or panzanella, a classic Tuscan salad made with stale, soaked bread, we have Matzah Salad. I adore it and can eat an entire bowl meant to serve six! Over the years, I have added some elements such as garlic and feta cheese. But if you are serving it as a side to a meat main course, just leave out the cheese. And while I think this tastes best using rendered chicken fat, Matzah salad can be made using just EVOO or Avocado oil.

I first came across the recipe in Joan Nathan’s Jewish Cooking in America cookbook, but have made quite a few changes from the recipe which originated at the now defunct Quilted Giraffe Restaurant. Amounts are a suggestion. Followed exactly, this recipe is great, but if there are some ingredients that you like more than others, try making those substitutions.

The original recipe calls for traditional square matzah. However, we love the Shmura Matzah from Ukraine that we buy from our Chabad rabbi. It is thin and toasty with a great texture. While pricey, we can eat as much as we like with none of the negative gastrointestinal problems that people joke about with regular matzah. And once you have tasted it, every other matzah is just – okay.

Matzah salad is a wonderful side with any grilled meat or fish and makes for a great lunch when you add in the optional cheese for protein. Depending on the fat you use or the addition of cheese, this salad can be pareve, vegan or vegetarian. Versatile and delicious, I look forward to this once-a-year treat.

And for those Jews whose minhag is NOT to use matzah, let alone Shmura matzah, this way, I respect that and say, then, don’t make this. For the rest of us, it’s delicious.

RECIPE

Yield: About six portions as a side salad

INGREDIENTS

10 squares of matzah (Plain or whole wheat, but not egg matzah!) OR about 5 or 6 rounds of Shmura Matzah (I just eyeball it.)

4 to 6 Tablespoons of rendered chicken fat or EVOO or Avocado Oil (You can also use mostly the healthier oil with a little chicken fat for flavor, which is what I generally do.)

1 large red, yellow or orange bell pepper, chopped into a smallish dice. If you prefer more, go for it. (You could you use roasted peppers from a jar or fresh. They will both give a wonderful flavor, but with somewhat different textures.)

2 to 3 Persian cucumbers or 1 English cucumber, diced

1 Tablespoon drained capers in brine (Do NOT rinse them!)

18 pitted Kalamata olives coarsely chopped or sliced into thirds (You could use any olive that you like.)

2 cloves of garlic, thinly sliced or finely chopped

1 bunch chives, finely chopped or snipped (You could use scallions or red onion, if you prefer. I was in H Mart, that huge Asian food market and they had gorgeous chive blossoms, which I used here.)

Kosher salt and either fresh, cracked black pepper or Aleppo Pepper, to taste

About 7 ounces of crumbled feta or chevre cheese (Optional)

2 Tablespoons chopped flat-leaf parsley or cilantro

DIRECTIONS

Run a rolling pin or wine or Coke bottle over the matzah to break it up into pieces that are no larger than about 1/4-inch. (Place the matzah in a plastic or cloth bag before doing this to cut down on crumbs everywhere.)

If you are using square matzah, then toast the matzah pieces in either a dry sauté pan or in a 300 degree F. oven for about 10 minutes. If you are using Shmura Matzah, you can skip this step. Transfer the matzah to a large serving bowl.

In a large skillet, heat the 4 Tablespoons of the chicken fat or oil and add the chopped cucumber and bell pepper. Then add the garlic and cook for 30 seconds. Toss everything until the vegetables are well-coated and cook for 1 minute over medium heat. Add the capers and olives and toss through, cooking for about another minute. If you are using chive blossoms, scallions or red onion, add at the end and cook for another 30 seconds.

Turn off the heat and add in the chopped or snipped regular chives. Pour everything over the matzah and give it a good toss. If you are using cheese, add it now, along with the salt, sumac and pepper. (Go easy on the salt since the capers and olives both contain salt. You can always add it, but it is almost impossible to remove it.) Sprinkle the parsley or cilantro over the top, drizzle with additional oil and enjoy! I find that this is at its peak if made an hour ahead of when you want to eat it. This gives the vegetables and oils to permeate the matzah.

Spinach Potato Leek Pashtida

~ lisaandfrancescook ~ Leave a comment

My husband’s sister is in town for a conference and we were able to get together at our house this past Sunday for lunch. I have a pathological need to try something new when we are having company over. Usually I then stress over it until everyone has finished eating seconds and I know that it was a success. This time was much more low-key – or maybe I’m just older. I wanted a luncheon that could be eaten at room temperature since my sister-in-law was flying in and you never can tell if flights will be on time. The main course also had to look great, taste great and not make you feel guilty when dessert rolled around.

While scrolling on line I came across a recipe that looked as if it fit the bill. The measurements were not given exactly and the directions only came when watching the video. With a lot of experience, I knew that I could adapt this. My husband had just baked a beautiful sourdough bread, there was my Baba Ghanoush in the fridge and I made another new dip called Muhamarra, which I adapted from Adeena Sussman’s cookbook Sababa. I added my Sunshine Kale Salad to round things out. The salad is so pretty, delicious, easy to make and should be made ahead! Dessert was my Mixed Berry Galette served with a lightly sweetened Crème fraîche.

The Spinach Potato Leek Pashtida is a wonderful anytime recipe. It’s perfect for a brunch, lunch or light summer dinner. And by swapping out the cornstarch with potato starch, it can be Kosher for Passover, which is coming up shortly.

So what exactly is a Pashtida? Some people say it’s like a crustless quiche, but I think it’s more like a frittata on steroids. Truly a versatile dish that can be wonderful for clearing out your vegetable drawer. The Spinach Potato Leek Pashtida, if made exactly as written works perfectly and makes a great presentation with limited effort. Of course, you can swap out onion for the leek or oregano for the dill, but try it once as you see it below before you start making changes. This is one of those recipes that you want to have in your back pocket.

RECIPE

Yield: 4 to 6 servings depending on what sides you serve

INGREDIENTS

3 potatoes (450 g) – Golden or Red potatoes, peeled and cut into 1-inch dice

3 to 4 Tablespoons EVOO or Avocado Oil

1 large or 2 small leeks, washed well, trimmed, and thinly sliced (I use the white and light green part. You want about 2 cups loosely packed.)

½ of a large Bell Pepper, seeded and cut into a 1-inch dice (Any color pepper will work, but I would use a red or orange if you can purely for the visual effect.)

Rounded 1/2 teaspoon sweet or smoked paprika

1 teaspoon dried dill

4 to 5 oz. fresh baby spinach, coarsely chopped

3 large eggs

1 teaspoon kosher salt, divided and cracked black pepper to taste

Ricotta or farmer’s cheese 180 g (Try to use a whole milk cheese.)

Cornstarch or Potato Starch 50 g (5 tablespoons)

Shredded Cheese 100 g (You could use a sharp cheddar, Gruyere, Asiago, Parmesan, Pecorino or a combination.)

DIRECTIONS

Preheat the oven to 350 degrees F. or 180 Celsius.

Place the oil in a large skillet and on medium heat, add the diced potatoes and sauté until the potatoes begin to become translucent.

Add in the leeks and continue cooking, stirring occasionally.

Once the potatoes and leeks have softened, add in the bell pepper and mix through. Continue cooking while you chop the spinach.

Once the spinach is chopped, add it to the pan with the potatoes, leeks and peppers. Add in ½ teaspoon of kosher salt and ½ teaspoon of paprika and the dill. Mix everything through to distribute evenly all the ingredients. Cover the pan and allow it to cook for about 2 minutes or just until the spinach is wilted. (I used the smoked paprika. You could also add in other dried herbs such as dill, thyme or oregano, if you wish.)

As soon as the potato spinach mixture is finished cooking, remove the pan from the heat and transfer everything into a large clean bowl.

Add in the ricotta cheese and mix through thoroughly.

Crack 3 eggs into a bowl and add ½ teaspoon of salt and a few cracks of pepper. Whisk to incorporate the whites and yolks of the eggs. Pour the eggs over the vegetable cheese mixture in the bowl.

Mix in the cornstarch. Once the cornstarch is incorporated, add the grated cheese and mix it through.

Line a 9” x 5” loaf pan with parchment and lightly oil the parchment. (A tip for easily getting the parchment to fit the pan. Wet the parchment and crumple it. Now it will be malleable and can easily be made to fit into the corners of your pan. It also keeps the parchment that sticks out from burning in the oven!

Pour the mixture into the pan and gently push it down and into the corners to remove any air. You can also lightly tap the pan on the counter. Once the mixture is in the pan evenly, bake it for 35 to 45 minutes or until the top is nicely browned and the pashtida starts to pull away from the sides of the pan and no longer jiggles. It’s kind of hard to dry this out, so err on the side of baking it a tad longer if you are unsure if it is done. If you are using Fahrenheit, the pashtida will likely take the longer time since 180 degrees C is a little hotter than 350 degrees F.

Turn the pashtida out onto a cutting board or serving platter and allow to rest for at least 15 minutes before cutting it. The pashtida can be served warm or at room temperature. I served it with a light salad and muhamarra and a crusty sourdough bread that my husband had baked.

White Bean Potato Leek Soup

~ lisaandfrancescook ~ Leave a comment

White Bean Potato Leek Soup, oh my! Now that we are firmly into winter, this cozy, comforting, creamy soup is just what is needed to chase away the chilly blues. Redolent with winter flavors from garlic, leek, rosemary, sage and thyme and loaded with rich protein from the cannellini beans, this soup will be a welcome addition to your soup repertoire.

There is nothing fancy or difficult here and it’s the kind of soup that just gets better each day, so make a big batch and enjoy it all week. I have added baby spinach to mine for color, nutrients and flavor, but Lacinato (Dino) Kale or chard would also be nice additions.

While you can absolutely use a quality canned bean, rinsed and drained, I like to cook my beans. That way I get to add to the depths of flavors since each element is seasoned first before adding it to the soup pot. The soup will be delicious either way, but I do encourage you to try cooking your own beans. You will notice the difference.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

I came across the original recipe on Rainbow Plant Life, a vegan blog that I follow. While I don’t always agree with her flavorings, the author has great ideas and methods for improving your vegan options. As an experienced cook, I don’t require following her recipes slavishly, but she does make vegan cooking accessible to those who are new to it. I did make a few changes to the original recipe.

Serve this one-pot meal (unless you cook your own beans) with a good bread, preferably fresh from the oven, and a simple green salad. And don’t forget a nice glass of wine or cider! A little bit of heaven on a cold winter eve.

Recipe

Yield: About 6 servings

Ingredients

3 Tablespoons buttery EVOO

4.5 cups cooked cannellini beans (you could use Great Northern or some other creamy white bean)

3 large leeks, white and light green parts, well-cleaned and thinly sliced

4 cloves of garlic, minced

1 pound+ (about 4) golden or red potatoes, peeled and cut into approx. 1-inch cubes

1 large stem each: fresh rosemary, sage and thyme, tied with kitchen twine in a bouquet

2 or 3 bay leaves

6 cups vegetable or chicken broth

kosher salt and freshly cracked black pepper to taste

2 handfuls of coarsely chopped bay spinach, stems removed

For Serving

About 1 cup of chopped fresh herbs (I used parsley, sage, rosemary, thyme and dill but any combination of these would be good)

1 Tablespoon EVOO

Pinch of salt

Directions

NOTE:

If cooking your own beans, this can be done up to a couple of days ahead. Soak the beans overnight. Then rinse and drain the beans. Place them in a pot large enough to hold them and enough water to cover them by about 2-inches. Add some aromatics like thyme and rosemary and add a teaspoon or two of a garlic EVOO. Bring to a boil, skimming off any scum that forms at the top. Then cover the pot, reduce the heat to a simmer and cook for 90 minutes. Remove from the heat. These can be refrigerated if you don’t plan on using them immediately. The liquid can be used in soup wherever stock or water is called for. It will make the soup creamier just as pasta water added to sauces do.

In a 6 quart stockpot or Dutch oven, heat the 3 Tablespoons of EVOO. Add the sliced leeks and 1 teaspoon of salt. Sauté on medium heat for about 5 minutes or until the leeks soften and just begin to brown.

After the 5 minutes, add the chopped garlic and potatoes. Stir through and cook for another 3 minutes. Then add all of the remaining soup ingredients. Give a good stir and bring to a boil. If there is any scum, you should skim it. Then cover the pot, reduce the heat to a simmer and cook for 1 hour, stirring occasionally.

At the end of the hour, remove the bouquet of herbs. Using an immersion blender, blend the soup only part-way. You want the soup to be creamy but still to have some visible vegetable chunks. Check your seasonings and add salt and pepper as desired. Add the chopped spinach and cook for another couple of minutes on a low heat or until the spinach is just wilted.

When you are ready to serve, very lightly sauté the fresh chopped herbs in the EVOO. The colors should still be vibrant. This will take no more than about 1 minute – just enough to soften the herbs and meld the flavors. You can add a pinch of salt if you like. Ladle the soup into bowls and add some of the fresh herbs to the top. Now enjoy!

Cranberry Bars

~ lisaandfrancescook ~ Leave a comment

Just in time for Thanksgiving! These Cranberry Bars are a simple-to-make treat that is sweet and tart, with a buttery shortbread crust and lovely orange top notes. They have a chewiness that I like and hopefully you will as well. No fussing with pie dough for this dessert!

All it needs is a dusting of confectioner’s sugar, although, if you decide to add a dollop of whipped cream or creme fraiche for some added decadence, I won’t tell.

Our son and his family will be here for the week so I wanted some dessert options available, including for Thanksgiving and Shabbat. But who am I kidding. Actually, my husband and I really enjoy a cookie or slice of cake after dinner – nothing too sweet or too big. These Cranberry Bars can be cut into squares as big or small as you like. And the garnet cranberry middle layer with it’s dusting of confectioner’s snow, adds just the right festive look for this entire holiday season.

The recipe comes from a website that I came across while looking for Thanksgiving ideas. I always try to add at least one new dish every year – just to keep things interesting for me. And that website got it from someone named Sarah Fennel. I made a couple of tweaks to the directions and one change to the ingredients. While this time I basically stuck to the original recipe, I think that next time I will add some coarsely chopped pecans to the crumb topping. What could it hurt?!

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

There are lots of wonderful cookie, cake and pie recipes to choose from on my blog. And in my family, there would be a mutiny and it just wouldn’t be Thanksgiving without my Bourbon Pecan Pie. But these Cranberry Bars are a lovely new addition to our Thanksgiving and winter holiday desserts.

Recipe

Yield: 9 to 16 Bars, depending on how you cut them

Ingredients

for the crust:

1 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small cubes (You could use Vegan Butter if you wish this to be a pareve dessert.)
1/3 cup granulated sugar
1/3 cup packed light or dark brown sugar
1 teaspoon salt
1 large egg, at room temperature
1 teaspoon vanilla extract

for the cranberry layer:

1 pound fresh or frozen cranberries
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons freshly grated orange zest (from about 2 large oranges)

for the crumb topping:

1/4 cup (1/2 stick) unsalted butter, at room temperature (Vegan Butter could be used here as well.)
1/4 cup granulated sugar
1/4 cup packed light or dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
Confectioner’s sugar, for topping (optional, but recommended)

Directions

First, make the crust. Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper on all sides. Use paper clamps if you have them to hold the paper in place while you fill the pan. BUT don’t forget to remove them before baking!

In a food processor fitted with the metal “S” blade, add the flour, butter, granulated sugar, brown sugar, and salt and pulse until combined, about 1 minute. The mixture will be thick. Add the egg and vanilla extract and pulse until the mixture forms a thick dough, about 45 seconds. Transfer the dough to the prepared pan and use a measuring cup (or something else with a flat bottom) to really pack the crust into an even layer. (This part was admittedly a bit tedious. I used my fingers first and finished smoothing with a spatula.)

While you prepare the cranberry layer, stick the pan in the fridge.

Next, make the cranberry layer. In a large bowl, combine the cranberries, granulated sugar, cornstarch, and orange zest. Mix carefully with a spatula so you don’t break up the cranberries. Remove the pan from the fridge and transfer the cranberry mixture over the dough. Use a spatula to spread it evenly to the edges. I then stuck it in the fridge again while I prepared the crumb topping.

Last, make the crumb topping. In a small bowl, combine the softened butter, granulated sugar, brown sugar, flour, and salt. Use a fork or your fingers to work everything together until the mixture resembles wet sand and clumps together when squeezed with your hand.

Squeeze the crumb topping into your palm, then break it apart into big and small clusters, sprinkling them all over the cranberry layer like a fruit crisp (some pockets of exposed cranberries are okay!) Bake until the cranberries have burst completely and the top of the bars is light golden brown, about 1 hour.

Place the pan on a cooling rack and allow the bars to cool completely in the pan. Use the parchment paper to lift the bars from the pan, then transfer them to a cutting board. Dust the top with confectioners’ sugar (if using), cut into 9 or 16 squares, and serve.

    Pumpkin Protein Muffins Deluxe

    ~ lisaandfrancescook ~ 1 Comment
    Autumn in a delicious package

    Fall is in the air. Kids are back in school and the days are already growing shorter. Halloween decorations abound in stores (too soon!) and Jack-o’-lanterns are being designed. When people think of autumn in the United States, the mind conjures up pumpkins. So I thought it was time to take another look at my Pumpkin Protein Muffins.

    Pumpkin Protein Muffins Deluxe are quick to assemble and bake, freeze well, are packed with protein and are simply delicious. One muffin carries me all morning with no sudden spikes from sugar. I won’t fool you – there is sugar in these muffins, although not a huge amount.

    But most importantly, you get protein from the almond flour, protein powder, peanut butter powder, eggs, pecans and nut butter. Despite the different kinds of nuts, it is only the nut butter and chopped nuts that stand out. And if you don’t like or have pecans, you can add walnuts or even toasted pumpkin seeds.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    My original recipe was good, but these are even better. They are wonderful even if you weren’t considering adding protein to your mornings, but simply love muffins with your coffee or tea. Like my other muffins, they are lumpy and bumpy with dried fruit and nuts, but these also have a surprise center. I now make my pumpkin and my Apple Protein Muffins with a spoonful of almond butter in the center. However, peanut butter or other nut butters will also work.

    While I am not ready to let go of summer, these muffins will take the sting out of fall. Any leftover pumpkin can be used up in a stew or frozen for another batch. I have found that by freezing the muffins, they will retain their freshness. I zap one in the microwave for 15 seconds, if I have defrosted the muffin or about 17 seconds if it is straight from the freezer. If you don’t choose to freeze Pumpkin Protein Muffins Deluxe are best eaten up within 3 to 5 days.

    Recipe

    Yield: 12 regular size muffins

    Ingredients

    1/3 cup dried cranberries or dried fruit of your choice (I have used dates, prunes and raisins in my Apple Protein Muffins)

    1/3 cup lightly pan-toasted and coarsely chopped pecans

    1 cup pumpkin puree

    1/4 cup brown sugar (I like to use dark brown sugar but light is fine)

    1 teaspoon pure vanilla extract

    1 rounded teaspoon sweet hawaij or pumpkin seasoning

    1/2 teaspoon ground cinnamon

    2 Tablespoons peanut butter powder

    3/4 cup plus 2 Tablespoons natural ground almonds or almond flour (preferable super fine for the lightest, most tender muffins)

    3/4 cup of blanched almond flour (superfine)

    1/2 cup vanilla protein powder

    1 teaspoon baking soda

    3/4 teaspoon baking powder

    1/4 teaspoon kosher or fine sea salt

    3 large eggs at room temperature

    2 rounded Tablespoons of good quality orange marmalade or apricot jam (choose one with more fruit and less sugar)

    1/4 cup coconut oil, melted and cooled slightly (I prefer refined coconut oil, but virgin coconut oil also works)

    About 1/4 cup of almond or peanut butter (Smooth or crunchy is up to you. Choose one that does not have added sugar)

    Directions

    Heat the oven to 400 degrees F. and line a standard muffin pan with parchment muffin cup liners.

    Mix together all of the dry ingredients in a medium large bowl. In a smaller bowl, mix the brown sugar, vanilla, eggs, marmalade, sweet hawaij and cinnamon with the pumpkin puree.

    Melt the coconut oil. It take 30 seconds in my microwave. Whisk the melted coconut oil into the egg mixture until smooth. Then add this to the dry ingredients and mix well, but only until combined.

    Using a cookie scoop or spoon, add enough of the batter to fill each cup about 1/2 way full. Then spoon about 3/4 of a teaspoon of the nut butter in to the center of each muffin. Scoop the remaining batter over each of the muffins until it is used up, making sure that every muffin gets some nuts and dried cranberries. I find that I have exactly enough batter for 12 muffin cups.

    Bake for 5 minutes in a preheated 400 degree F oven. Then without opening the oven, reduce the temperature to 375 degrees F and continue baking for another 10 to 12 minutes.

    Place the baking pan on a rack and allow to cool for 10 minutes. Then remove the parchment muffin cups out of the pan and allow to continue cooling on the rack. If you are serving them immediately, 10 to 15 minutes of cooling total is sufficient. If you are freezing them or storing them, allow them to cool completely before placing in plastic freezer or stasher bags. These are best served warm from the oven or zapped in the microwave. That way the centers of nut butter are soft and gooey!

    Edamame Smush

    ~ lisaandfrancescook ~ 1 Comment

    Edamame Smush is one great answer to “What’s for Lunch?” My husband used to eat a lot of sandwiches with processed meat. But for the past two years, he has cut out all processed deli meats and has cut way down on all meat. So I wanted something that would not only tempt his taste buds, but also would give him the protein we all need to stay healthy and make it through the day.

    This lively, vibrant and nutritious vegan spread is simply wonderful on some good toasted sourdough or whole grain bread or. It also is a fabulous party dip with your favorite cracker or crudité. Forget that it is vegan in the same way that EVERYONE eats hummus these days. Add on your own topper like quick pickled onions, microgreens, sprouts, heirloom tomato slices or arugula and this is a big level up from pure avocado toast. Or keep it pure and simple and just drizzle a flavorful olive oil on top.

    Edamame or Mukimame are both young, green soybeans. Edamame is usually found in the pod, whereas Mukimame is shelled. Both pack a healthy amount of protein to keep you going all afternoon. The preparation here only requires a food processor. There is no cooking needed, which is an added benefit in these hot summer months. The added avocado lends a smooth richness with nothing to weigh you down.

    You don’t have to be vegan to enjoy this Edamame Smush for a healthy lunch or breakfast. I came across the idea for this on a vlog that I follow called Rainbow Plant Life. While I saw the potential for this delicious spread, the added flavorings in her version did not work for me. I knew that I could do better.

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    Edamame Smush is a vibrant green when you first make it. While the taste and texture hold up for several days in the fridge, the color may dull somewhat. Don’t be put off by that. (I do drizzle with a little EVOO and place plastic wrap directly onto the spread to limit oxidation.) And once you add your toppings, you won’t even notice.

    Recipe

    Yield: About 4 cups of spread

    Ingredients

    12 oz. frozen edamame, shelled (also called Mukimame), thawed

    1/2 of a large avocado

    2 scallions (green onions), sliced

    About 2 cups or a large handful of fresh herbs (I used dill, mint and parsley. Cilantro would also be great, I just didn’t have any at the moment.)

    1 large or two smaller cloves of garlic or more if you like, coarsely chopped or sliced

    1 teaspoon kosher salt

    A generous 1/2 teaspoon of ground cumin

    A rounded 1/4 teaspoon of Aleppo pepper

    Juice of 1 large lemon (About 4 Tablespoons)

    4 Tablespoons (1/4 cup) of a good quality Tahini (I like Seed & Mill or Soom brands)

    About 1/4 cup of ice water, added slowly to achieve desired consistency

    Drizzle of good quality, grassy or peppery EVOO

    Directions

    Place the thawed Mukimame into a food processor fitted with the metal “S” blade. Add the lemon juice and process until broken down.

    Add in everything else and process well until you have a mostly smooth spread. If you prefer to leave in more texture, it’s your choice. That’s the beauty of making something yourself.

    Check the seasonings and add more of anything you want to emphasize or just enjoy!

    Everything But the Kitchen Sink Vegetable Soup

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

    My Everything But the Kitchen Sink Vegetable Soup is a one-pot wonder, that only improves with reheating. When it comes to food, nothing makes me happier than a big pot of soup on my stove and fresh bread in the oven. It spells comfort, security and deliciousness. In a world that has seemingly gone crazy, I think that many of us could do with some of that.

    While I will tell you how this version was made, it will easily adapt to what you have on hand or that is easy to find in your local market. Don’t let a big pot put you off. This soup freezes well and keeps in the fridge for at least 5 days. I often don’t ever get to refrigerate it. I just heat it through in the morning and the evening and always have a delicious and healthy lunch or afternoon snack ready to eat.

    Because my husband and I often eat soup and delicious fresh bread as a dinner, I always try to be cognizant of the protein content. The Everything But the Kitchen Sink Vegetable Soup gets its protein from the two types of beans that I use as well as the vegan sausage that I add. While I did not use a high protein (lentil) pasta this time, that would also raise the protein level. If eating a vegetarian or vegan meal isn’t important to you, feel free to add any kind of sausage that you happen to like, but do cook it first.

    There is nothing difficult about making this soup and I happen to find chopping veggies a very Zen experience. If you don’t, many grocery stores sell pre-chopped veggies in their produce sections. But doing it yourself is cheaper as well as there being less chance of contamination. If you are really short of time, you can used drained and rinsed canned beans, but cooking beans from dried is so much better. This soup is perfect to make the night before you intend on serving it and on a slow weekend. The prep time is well under an hour and then it just simmers while you go do whatever you want.

    Don’t be scared off by the length of the ingredients or directions. I just try to give you alternatives and to walk you through the process so that ANYONE could make this.

    The version below has an Italian Minestrone-ish flavor profile and I used a vegan Italian sausage. However, by switching up the herbs and sausage, if used, you can instantly change it to be more Cajun or Middle Eastern or South Asian. And if you are not into pasta (who isn’t into pasta?!) you could use farro, barley, wheat berries, rice etc. The cook times for the grains will change somewhat but they all work.

    Now because I am not dogmatic about veganism, I will admit that I like to add parmesan rinds to my soups. It is not in the ingredients list, but if you are not bothered by using this ingredient, I recommend adding along with the beans. If you do not wish to add the cheese rinds or if you don’t have any on hand, I would suggest adding a 3-inch strip of lemon zest to the pot with the beans.

    Serve this with any good bread. If you have the time and inclination, make my breadsticks. Other than a nice glass of red wine, you are set. Enjoy!

    Recipe

    Yield: About 8 to 10 servings

    Ingredients

    2 to 3 Tablespoons of a buttery EVOO or Avocado oil

    1.5 cups of dried beans soaked for at least 5 hours or overnight (I used a combination of cannellini and cranberry beans but navy or Great Northern or any runner bean would work.)

    1 large or two smaller leeks (About 2 cups) white and light green parts, thinly sliced (You can use onion or shallots or a combination.)

    5 to 6 cloves of garlic, peeled and finely chopped

    3 large carrots, peeled and cut into a large dice

    3 to 4 smallish potatoes, peeled and cut into a large dice (Yukon Gold or Red Bliss Potatoes are great here.)

    2 medium zucchini, cut into half moons about 1/2-inch thick

    About 2 cups of fresh green beans (preferably French Haricots Verts because they hold up better, but any crisp green bean will work) trimmed and cut into approx. 3-inch pieces

    1/2 cup small pasta of choice (I used a tubetti but a small shell, macaroni or orecchiette etc. would work.)

    28 ounce can of Italian plum tomatoes

    2 Tablespoons tomato paste

    1.5 teaspoons kosher salt and freshly cracked black pepper or to taste

    2 rounded teaspoons dried Oregano, rubbed between your fingers

    1 rounded teaspoon dried Basil

    1.5 teaspoons dried Parsley or 1 Tablespoon of fresh, chopped flat-leaf parsley

    1 or 2 bay laurel leaves

    3-inch strip of lemon zest

    1 bunch of Dino (Lacinato) Kale, stems removed and coarsely chopped (Baby spinach or chard would work as well)

    4 cups vegetable stock

    8 cups water or more, as needed

    Vegan Italian Sausage (Optional, but recommended) (I like Field Roast brand – a 4-pack is 13 ounces, but there are other brands out there that are also good.)

    Directions

    Drain and rinse the beans well

    In a 6 quart or larger stock pot or Dutch oven with a tight lid, heat the oil. Add the sliced leeks and sauté over medium heat for about 8 minutes or until just beginning to turn golden. Add the garlic and sauté for one minute more.

    Add the carrots and potatoes and mix through. Cook for about 3 more minutes or until they just begin to soften. Add the tomato paste and canned tomatoes. If you are using whole tomatoes, break them up with a wooden spoon or your hands (BEFORE adding to the pot!).

    Add the drained beans and give everything a good stir. Add the vegetable stock and water and bring the pot to a boil. Some scum from the beans will likely rise to the top. Just spoon most of it off and throw it away. Add the herbs, lemon zest, salt and pepper. Once you have done this, cover the pot, reduce the heat to a simmer and cook for about 2 hours.

    A trick I learned from watching Sohla El-Waylly is to place the dried pasta in a bowl and just barely cover it with the hot soup liquid. Allow the pasta to sit in this liquid for about 30 minutes before adding it to the pot. This seems to prevent the pasta from swelling to ridiculous heights and retains more of the texture and pasta integrity.

    After the soup has cooked for at least 2 hours (although 3 or even 4 hours is fine on a low light, if this fits in better with your schedule.) then add all of the other ingredients. Cover the pot and cook on simmer for at least 30 minutes. If you are not planning on serving the soup the same day, cover the pot and just bring it back to a boil after adding the remaining ingredients. Then turn off the heat. The next day, slowly bring the soup to a simmer. If I’m at home all day, I sometimes keep the soup on a very low light all day.