nutritious & delicious
I’ve been using mangoes in smoothies a lot this summer. Seeing one on the fridge shelf next to some fresh blueberries made me think it was time to run some baking experiments, despite the heat wave we’ve had in Michigan this month. (Without central air, we tend to opt for oven-free options in July and …
I’ve tried combining peanut butter, banana and cocoa in tea breads several times but haven’t had any luck so far. Using any two of these ingredients together typically makes for a winning combination, but for some strange reason, using all three at once just doesn’t taste right. I still haven’t unraveled that mystery, but for …
My favorite bagels are those with unique flavors, such as cherry, Asiago or peanut butter, which explains why we came up with the recipes we’ve chosen to run so far. For the sake of people who prefer more traditional fare, Matt wanted to create a homemade, whole grain version of the time-honored bagel flavor combo …
Muffin cakes? Yup. Muffin cakes. When you load a “muffin” with chocolate chips and frosting, you can’t really call it a muffin anymore. And since these have more sugar than any of my other muffin recipes—plus the frosting option—they definitely qualify as cake. That being said, they still have about half as much sugar as …
I often use a blender to speed up prep time for muffins, quick breads and pancakes. After finding a recipe for strawberry waffles, I thought I’d alter it to whip up some tasty pancakes. I added whole wheat flour and almond meal to boost the nutritional value and used a blender to reduce the time …
Fried rice is a great way to use leftover rice and vegetables. If you make it without meat, it can also be an easy, speedy Friday-night dinner during Lent. The only downside of this recipe is remembering to make extra rice a night or two before. Based upon my own attempt with freshly cooked, I’d …
Happy St. Patrick’s Day! The first time I saw a recipe for carbonara I was impressed by its simplicity but a little uneasy about the eggs.* After making a batch, I was sold. Using just a few simple ingredients, it provides a great way to get a one-dish dinner on the table in less than …
This is one of my rare cooking entries. Though they go in the oven for a while, these enchiladas certainly wouldn’t be characterized as a baked good. I obtained the original recipe for these from the food services division of a large university. The enchiladas served in their dining halls were exceptional. As usual, my changes …