Tag: fall

Moist apple oatmeal muffins

The first time I ate an oatmeal muffin was when we visited my husband’s grandmother over 30 years ago. She made them for breakfast for us. I really liked it after I took the first bite and I have been making them ever since. I served them for breakfast when my parents came to visit us from Hungary and they were equally impressed. I remember my mom returned to Hungary with a muffin tin so she could make these delicious muffins.

These apple oatmeal muffins are easy to make and are delicious. The oats give a nice texture and important nutrients. They are packed with raisins and nuts and infused with apple spice. I also added some grated apples to satisfy my autumn cravings and make the muffins moist. Also, because the apples made the muffins moist, I was able to remove the milk. I forgot to squeeze the juice out of the apples and didn’t add the milk … and my new recipe was born! I believe this recipe is even better than the original!

RECIPE

Serves 11 – 12 muffins

INGREDIENTS

  • 1 cup wheat flour
  • 1 cup old fashioned oatmeal
  • 2 tsp apple cinnamon spice or cinnamon
  • 1 tsp baking soda
  • 2 tsp baking powder
  • pinch of salt
  • 1/4-1/2 cup sugar (plus more for the top)
  • 1 stick (8 Tbsp) butter or coconut oil, melted
  • 3 eggs, lightly whisked
  • 1 tsp vanilla
  • 1 cup raisins
  • 1 cup walnuts, chopped
  • 2 heaping cups grated apples with the liquids (any baking apples like Fuji, Granny smith, Harlson would work well)

METHOD

  • Preheat oven to 350 F. Grease a muffin pan.
  • In a medium bowl, whisk together the flour, oatmeal, baking soda, baking powder, salt, apple cinnamon spice. Set aside.
  • In a separate bowl, cream the melted butter, vanilla, sugar and eggs. Set aside.
  • Grate the apples. Set aside.
  • In a large bowl, mix the flour and the butter mixture. Fold in the apples, nuts and raisins. Mix just until combined. Don’t over mix, otherwise the muffins will be tough not tender.
  • Scoop the dough into a regular 11 – 12 cup muffin tin. Divide batter evenly between muffin cups. Sprinkle sugar on the top. (If there is an empty cup, fill the empty space with water).
  • Let the mixture sit for 1 hour if you have time.
  • Bake for 30 minutes.
  • Allow the muffins to cool for 10 – 15 minutes before taking them out of the tin. Then transfer them to a wire rack and wait for 10 minutes to completely cool.
  • Serve at room temperature.
  • Store on the counter covered with a cloth or in an airtight container.

Enjoy!

Text, recipe and photo by Twincitiesherbs.

A Super Food: Oven-baked Potatoes

If you feel sluggish after eating all the Thanksgiving food, try oven-baked potatoes.

Our ancestors ate potatoes to stay healthy. They ate home grown potatoes without any chemicals. They made them many different ways but according to accounts, one of their secret ways to prepare them for health was to bake them in the oven with the skin on … not fry them, not steam them, not microwave them but oven-bake them. It is great as a side dish or sometimes I just have it for dinner as it is.

Potatoes can support the body’s Earth element right now. They are neutral in thermal nature and support the Spleen/Pancreas, the Stomach and Large Intestine. They could be especially helpful for our inflamed, ailing intestines from poor foods, food allergies and environmental toxins.

Potatoes (solarium tuberasum) are native to the Andes in South America and help our digestion, lubricate the intestines and are anti-inflammatory. Furthermore, potatoes neutralize acids in the body that may help against so many degenerative diseases. Also, they may give cardiovascular protection, improve bone health, protect against cancer and might also be helpful for diabetes. Potatoes also contain potassium, iron, niacin, phosphorus, calcium, zinc and magnesium.

To get the above mentioned benefits, you need to use home-grown style, organic potatoes. Unfortunately, potatoes from super markets will most likely not work. You should be able to find these potatoes at farmers’ markets or health food stores.

Bake the potatoes with the skin on if possible. The skin contains so much of the beneficial material of the potato! Just soak the potatoes in cold water and the dirt will easily scrub off.

You can serve them with whatever your heart desires. I like to use butter or olive oil as shortening. Also, add any seasonal vegetables like onions, pickles.

TIP

When are the potatoes done?

It can be a bit tricky to figure out when the potatoes are ready. Cooking time depends on the size of the potato. It is important how it looks, smells and feels, rather than timing the cooking. A fully cooked potato should have a slightly wrinkled skin. When you squeeze the potato, it should yield to pressure and slightly open up. You should be able to put a fork through the inside with minimal force and able to smell the nice aroma. You might even hear a slight hissing sound. If you are still not sure you can use a thermometer. The temperature of the potatoes when done should be about 210 F.

If you try this potato dish, please let me know what you think!

RECIPE

1 Serving

INGREDIENTS

  • 1 larger organically grown, ideally a locally grown potato (Russet or Idaho)
  • 1 Tbsp fat (olive oil, butter, sour cream etc)
  • salt to taste
  • garlic powder to taste
  • vegetables to serve like chives, scallions, pickles

METHOD

  • Preheat oven to 400 F.
  • Soak and wash potatoes. Scrub all the dirt off. Prick them all over with a fork.
  • Bake for about 35 – 60 minutes. Time depends on the size of the potatoes. Please read above notes.
  • To serve, prick the middle of the potato and mash the inside.
  • Serve warm with shortening of your choice and vegetables of your choice.

Enjoy!

Recipe, photo and text by twincitiesherbs.com.

Source

Potatoes facts and health benefits

Paul Pitchford: Healing with Whole Foods

Parsnip sweet potato latkes

Parsnip sweet potato latkes can be a great addition to your autumn meals! Grated parsnips, sweet potatoes and onions are mixed and made into patties with some eggs. They are super easy to make and are delicious too. Serve them with some sour cream and scallions!

RECIPE

6-7 servings

INGREDIENTS

  • 2 cups sweet potatoes or potatoes, grated
  • 1 cup parsnip, grated
  • 1/2 onions, grated
  • 2 eggs
  • salt and freshly ground pepper to taste
  • 1/3 cup flour
  • oil for frying
  • 3 scallions plus more for serving, sliced

INSTRUCTIONS

  • If you decide to leave the skin on, soak the sweet potatoes (or potatoes, if used) and parsnips. Scrub off any dirt. Otherwise if you prefer not to have the skin on, peel them with a vegetable peeler.
  • Coarsely grate them with a box grater. Try to squeeze out as much liquid as possible. Add the rest of the ingredients except the oil. Mix.
  • Let the mixture rest for 1 hour if possible.
  • Heat a skillet with some oil. Take out 1/3 cup of the mixture and form patties. Put them in the skillet and flatten them down with a spatula to about 1/2 – 1 inch thickness.
  • On medium high heat, cook the patties for about 5 – 10 minutes on each side until crisp and brown
  • Best served fresh.
  • Serve with sour cream or cream fresh.

enjoy!

Photo and text by Twincitiesherbs.

Hungarian Eggdrop Soup with Sorrel (Tojásleves sóskával)

This recipe uses sorrel. Unfortunately, it is harder and harder to get in stores so I decided to grow my own. We actually built a raised bed garden so I can have sorrel every year. It is such a giving plant. It is a perennial plant and it will come back year after year. You get to harvest it in late spring and early fall. I have harvested it even during the summer when it was not too hot.

Sorrel is such a unique vegetable with a distinctive sour, lemony flavor. Try to find it in your grocery store, farmers market or if possible grow your own. If you don’t have sorrel, you can use mustard greens, arugula, yellow dock or even spinach. If you use these alternate vegetables, make sure you add 1 tablespoon of lemon juice.

This is a very nourishing, easy to make soup based on the Hungarian egg-drop soup recipe. It is a sweet and sour soup made with eggs, carrots and sorrel and is seasoned with the wonderful synergy of the caraway seeds and paprika. Serve with bread of your choice!

MAKING THE ROUX
I use roux in this recipe. It is made with an easy French culinary technique that gives dishes an interesting nutty taste and thickens the dish. All you have to do is add flour to some oil in the sauce pan on medium high heat and stir for a couple of minutes until it turns a nice, orange color. Then add cold or room temperature water, stir and it is ready. Just make sure the liquid you add is at cold or room temperature to avoid lumps from forming. Warm or hot liquids will make the roux lumpy, unappealing. Once the cold or room temperature water has been poured in, hot water can be added. Making the roux is not necessary. According to many Hungarians, adding roux would ‘frenchify’ the dish. Hungarians must have added this technique after people from France immigrated into Hungary. I have made the soup with it and without it and both worked great.

DRY ROASTING THE CARAWAY SEEDS I like to dry roast the caraway seeds to remove its stronger flavor and make it more pleasant tasting. Just simply roast the caraway seeds and add this finished product to the soup. I prefer the caraway seeds whole in the soup; however, if you don’t like seeds in your soup, feel free to grind the seeds and then add the powder to the soup.

Oh I can still smell that wonderful aroma that the synergy of paprika and dry roasted caraway seeds create … Enjoy this delicious unique sweet and sour soup!

RECIPE

4-6 servings

INGREDIENTS

  • 8 cup broth (vegetarian or chicken) or water
  • 1 tbsp lemon juice if not using sorrel
  • oil (vegetable or lard)
  • 1 tbsp flour (optional)
  • 1 bunch sorrel, washed and chopped
  • 1 cup carrots, peeled and shredded or match sticks
  • 1 medium onion, finally chopped
  • 1 tsp Hungarian sweet paprika
  • 1 bay leaf
  • 1-2 tbsp whole caraway seeds, dry toasted
  • 2 egg yolks
  • 1 tbsp vinegar
  • 1 tbsp dehydrated vegetable seasoning (optional)
  • parsley, chopped for serving
  • Hot pepper to taste
  • Salt and pepper to taste
  • bread or croutons for serving

METHOD

  • Have 1/4 cup of cold water or stock ready.
  • TOASTING CARAWAY SEEDS. Put the whole seeds in a dry skillet over medium low heat. Toast for 2-3 minutes, shaking the pan until they become fragrant. This simple step mellows the sharpness and unlocks a beautiful, nutty warmth. You can grind the seeds if you wish. Set aside.
  • Sauté the onion in a medium sized pot for 5- 10 minutes or until translucent.
  • Add 1 Tbsp flour to make the roux. Stir for 3 minute or until it turns a beautiful orange color. (You can omit this step).
  • Add 1 tsp paprika and stir for 1 minute.
  • Add the cold water that was set aside in the first step. Stir well.
  • Add stock, bay leaves, carrots, sorrel and caraway seeds. Bring to a boil and turn down. Cook for 15 minutes covered.
  • Turn off the heat and take off the top.
  • Separate 2 eggs and lightly beat the yolks. Add a small amount of liquid from the soup, mix and slowly add to the soup while stirring. (My mom made this soup with just the yolks but if you would like feel free to use the whole eggs).
  • Add vinegar and dehydrated vegetable seasoning (optional).
  • Season with salt, black pepper and hot red pepper to taste.
  • Serve hot with bread or croutons.

Enjoy!

Text and photo by Twincitiesherbs.

Ginger pear berry crisp

This is a lovely dish for the autumn! The sweet and buttery pears work nicely with the sweet and tangy berries … and this delicious fruity mixture is covered with the nutty oatmeal topping. Serve it with caramel sauce to satisfy your autumn cravings. It can be a fancy breakfast or a simple, quick dessert!

TIP

This is a sweet dish so ideally sugar should be used. I included a range for the sugar content. Please feel free to use as little sugar or as much sugar as you’d like. Of course, the amount will depend on your sweet tooth and how sweet your fruits are.

RECIPE

INGREDIENTS

INGREDIENTS FOR THE TOPPING

  • 1 cup old fashioned rolled oats
  • 1/2 cup white flour
  • 1 stick (8 tbsp) butter, melted 
  • 1/4 – 1/2 cup brown sugar + 2 tbsp for the top (regular sugar is fine)
  • 1/8 tsp salt
  • zest of 1 lemon (optional)
  • 1 tsp apple pie spice or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 cloves+ little mace or 1 tsp cinnamon
  • 1/2 cup chopped pecans or walnuts + more for serving
  • caramel sauce for serving

INGREDIENTS FOR THE FRUITS

  • 4 ripe (about 2 cup) but firm fresh pears , cored and chopped (I used Bartlett)
  • 2 cup organic berries, fresh or frozen (I used raspberries and blackberries)
  • o – 1/2 cup of brown sugar (I didn’t use any as my fruits were sweet enough but if you have a sweet tooth or the fruits are not very sweet, feel free to add sugar)
  • 2 tbsp flour or 1 tbsp corn starch
  • 1 lemon’s juice (use the lemon from earlier)
  • 1/8 tsp salt
  • 2 tbsp grated dried orange peel (optional)
  • 1 tsp apple pie spice or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 cloves+ little mace or 1 tsp cinnamon
  • 1 tbsp graded fresh ginger or 1.5 tsp dried ginger (cut and sifted)
  • 2 tbsp whiskey (optional)
METHOD

1. Preheat oven to 375 F. Have baking rack in the lower third of the oven.

2. Make the topping. Cream the melted butter with the sugar. Add oats, flour, apple pie spice, salt and lemon zest. Mix well. Fold in the nuts. Let it sit for an hour.

3. Wash, core and cut up pears into small cubes. You can peel them if the skin is tough, otherwise if they are soft no need to peel them. Set aside.

4. Assemble the fruit base. In a larger bowl, mix the chopped pears, berries, sugar, 1 tsp apple spice, salt, flour or cornstarch, orange peel, ginger and whiskey (if used) together. Spread evenly in a 2 qt size baking dish.

5. Put topping on the top of the fruit base. Sprinkle the top with some sugar (optional). I also graded a little nutmeg on the top.

6. Bake for 30 minutes or until the middle portion becomes hot.

7. Serve with caramel sauce. Add some extra nuts if you wish.

Enjoy!

Photo by Twincitiesherbs.

Fusion style curry pumpkin soup

After the rich foods of the holidays, we often just want to eat something simple yet nourishing. It can get a bit tricky in January to do this as it is still cold here. To stay in tune with nature, I really enjoy eating some warming soups. This tasty soup is more of a fusion style pumpkin soup. Its main ingredient, the butternut squash is cooked in a coconut milk base with some warming spices from the East. This soup should feel refreshing after all the rich, heavy foods of the holidays. Oh and those warm aromas in your kitchen while the soup is cooking … enjoy!

RECIPE

Ingredients

  • 1 medium sized butternut squash, peeled and cubed
  • 1 small onion, chopped
  • 1 Tbsp coconut oil
  • 1 tsp curry powder
  • 1 Tbsp graded fresh ginger
  • 1-3 garlic cloves
  • 2 cans of coconut milk
  • 1 cup vegetable stock or water
  • 3 Tbs-whole bottle (to taste) of Thai Kitchen Roasted red chili paste, 4 oz
  • Nuts (pumpkin, almonds), slivered
  • Salt

Preparation

  • In a medium sized pot, heat coconut oil on medium high heat. Add onion and sauté for 5 minutes or until it is translucent.
  • Add ginger and cook for a few minutes until you smell its aroma. Add the powdered curry and garlic cloves and stir for 1 minute.
  • Pour in the coconut milk, vegetarian stock/water and the Thai Kitchen red chili paste. Stir and bring back to a boil. Reduce heat to a low medium heat and cover.
  • Cook for 30 minutes. Turn off heat and let the soup cool.
  • Add salt.
  • Use an immersion blender and puree until smooth.
  • Reheat before serving.
  • Serve with nuts, yogurt, bread.

Photo and text by twincitiesherbs.com.

Authentic Minestrone Soup

When we go on vacation, I always get inspired by dishes that we eat at restaurants. This year, it was the Minestrone soup that we ate at an Italian restaurant in the middle of the Smoky Mountains in Tennessee. The owner of the restaurant was from Verona, Italy and created a thriving restaurant slightly off the touristy area. You might say oh there is nothing special about Minestrone soup. Well, when the only places where you can eat are chain restaurants and you happen on this simple, delicious and filling soup, things might change…

Minestrone soup is basically a vegetable soup but there is a little more to it. Yes we always order it when we go to Olive Garden, but it really should have seasonal vegetables from your garden or the farmers market. You start with the trio of carrots, celery stalk and onions and add other seasonal vegetables and some delicate beans like Borlotti or Cannelloni beans. Of course, kitchen spices are also a crucial part of the recipe. I used oregano, fennel, thyme and added a little paprika. Usually some pasta is added at the end but potatoes are also used instead of pasta in some parts of Italy. Finally, add the beans with its liquid to make it a filling, satisfying soup. It actually taste better the next day.

Buon Appetito!

RECIPE

Ingredients

1 medium onion, diced

1 cup diced carrots

2 celery stalks, diced

vegetable oil

6 cup vegetable or chicken broth

seasonal diced vegetables (I used 1 cup of each: green beans, zucchini,spinach)

1 cup potatoes, diced

2 large tomatoes, chopped or 1 can 14 oz

3 clove garlic, minced

1 cup dried delicate flavored beans of you choice like cannelloni, borlotti or 15 oz canned beans

1 tsp of each: dried oregano, ground dried fennel seeds, dried thyme, paprika

2 bay leaves

salt and pepper to taste

1 oz pancetta or bacon, diced (optional)

cheese rind (optional)

parsley to garnish

Method

Soak the beans overnight and cook for 1 1/2 hr or until they are soft but don’t fall apart. Omit if using cans

Sauté the onions in some oil until translucent for about 10 minutes. Add the diced celery, pancetta if using and keep sautéing for 5 minutes.

Add the crushed garlic and Italian seasoning, cook for 1 minute. Add the chopped tomatoes. Cook for a 10 minutes or until the tomatoes fall apart.

Add the vegetables, bay leaves and the stock. Bring to a boil and slowly cook for a 1.5 hour on low heat.

Add cooked beans with the liquid. Bring to a boil and cook for 30 more minutes.

Use salt and pepper to taste.

Serve warm with parsley and cheese if you wish!

Enjoy!

Recipe, text and photos by twincitiesherbs.

Cannellini Bean Vegetarian Meatballs

Wow that is quite a mouthful for the name of a simple recipe!

We were invited to a banquette where the organizers decided that the vegetarian alternative to spaghetti with meatballs dinner would be to leave out the meat; however, most vegetarians like protein so leaving out the meat is not a solution. So I decided to come up with a vegetarian alternative. This challenge got me this amazing recipe though so no complaints.

These bean balls are mouthwatering, even my corgi thinks it is meat. How do I know he likes it? He starts putting out his paw to shake my hand without being asked and he licks his bowl for another 10 minutes after he finishes eating hoping he can find some more.

Let’s talk about the cannellini beans briefly. They are the main ingredient and with their high protein content they replace the meat easily.

These beans originated in South America, most likely in Peru or Argentina. Today, they are popular all over the world but surely are a vital part of the Northern Italian cuisine. They are part of the kidney bean family so with its kidney supporting qualities they are beneficial during the winter time. Also, there is evidence that these beans help with diabetes and weight loss.

When trying to find a replacement for meatballs, cannellini beans seemed like the perfect choice. These nutty, earthy and savory flavored beans are a fabulous addition to this Italian staple. They taste more like chestnuts so they really add a lot of flavor to the dish. I would suggest to make the beans at home from scratch rather than buying the canned version. I could taste the difference for sure.

Enjoy this tasty dish!

RECIPE

Makes 10 bean balls (2 inch in diameter).

Ingredients

  • 1 cup dried cannelloni beans (15 oz canned), strained
  • 1 small yellow onion, grated or 2 Tbsp dehydrated onion
  • 1 Tbsp olive oil
  • oil for baking
  • 1 egg
  • 1 cup breadcrumbs
  • a handful of hazelnut or walnuts, chopped
  • a handful of fresh parsley, chopped
  • 1/4 cup tomato sauce
  • 3 garlic cloves, chopped
  • 1 Tbsp Italian seasoning,
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt

Tomato sauce:

  • 1 bayleaf
  • salt and pepper to taste
  • garlic
  • 1/4 cup of balsamic vinegar
  • 1 Qt jar of tomato sauce

Italian seasoning

  • 1 tsp fennel, ground
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp basil
  • 1/4 tsp chili pepper

METHOD

  • Preheat oven to 350 F.
  • Soak beans overnight or at least for 8 hours. Cook them for 2 hours or until done. (Omit if using a can).
  • Boil a big pot of water and cook spaghetti according to its instructions.
  • Coat a baking sheet with a thin film of oil.
  • Put the beans in a large bowl and mash them with a potato masher.
  • Add the rest of the ingredients chopped pistachio nuts, 1 egg, breadcrumbs, oil, tomato sauce, parsley, salt, Italian seasoning, garlic cloves, balsamic vinegar and onion.
  • Mix well.
  • Using about 1/4 cup of the mixture, form balls by rolling between the palms of your hands.
  • Place the balls on the prepared baking sheet evenly spaced.
  • Bake for about 30 minutes or until the balls have a nice golden brown color on the outside.
  • While the bean balls are baking, prepare the tomato sauce. Choose your favorite Pasta sauce, add 1/4 balsamic vinegar, 1 bayleaf, 1 Tbsp Italian seasoning, garlic and salt to taste. Cook for 10 minutes. Serve with the bean balls.
  • Serve warm with tomato sauce and spaghetti.

enjoy!

Receipe, photos, text by twincitiesherbs.com.

Creamy Celeriac Soup with croutons

This delicious dish uses this forgotten vegetable, celeriac. The sweet and bitter celeriac is the perfect vegetable to eat as we enter the colder months. It can nicely offset the heaviness of other dishes that we eat during the holidays. The celeriac along with the potatoes are cooked in a stock and are infused with thyme and bay leaves. Serve with cream and some croutons or hazelnuts on the top. Enjoy!

RECIPE

INGREDIENTS
  • oil
  • 1 medium onion
  • 2 large garlic cloves
  • 1 tsp dried or 2 tsp fresh thyme
  • 1 bay leaf
  • 1 1/2 lb celeriac root, peeled and cut into 1/2 ” chunks
  • 1/2 lb potatoes, peeled and cut into 1/2″ chunks
  • 1 slice of bacon, cut into small pieces (optional)
  • 4 cup of vegetable or chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup hazelnuts or croutons
  • chopped parsley
  • crushed red hot pepper to taste

PREPARATION

Cook bacon on medium high heat, in a little oil for 10 minutes. Remove and set aside.

Sauté the onion in a little oil for about 5 – 10 minutes, stir often. Gently fry the garlic for a short time, do not burn. Add the thyme, bay leaf, celery, the potato chunks, bacon pieces and the stock. Bring to a boil and reduce the heat to medium low heat. Cook for about 40 minutes or until all the vegetables are nice and tender.

Remove the bay leaf and let the soup cool off to room temperature. Pour in the cream. Puree the soup. You can use an immersion blender or a regular blender.

Add salt, pepper and red hot pepper to taste.

Serve with hot with croutons or hazelnuts and parsley.

If using hazelnuts, heat up a pan and lightly roast the hazelnuts for 6-8 minutes. Make sure they are toasted on all sides. Chop the cool hazelnuts. Serve on to of the soup.

Enjoy!

Photo and text by twincitiesherbs.