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Food Matters

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11/7/2012

Banana Muffins with Cinnamon Cream Cheese Frosting Recipe

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 tsp vanilla
• 2 eggs
• 3 cups flour
• 2 tsp baking powder1/2 tsp salt
• 1 cup buttermilk
• 2 cups mashed ripe bananas (3-4 medium)
• 2 tsp baking soda

Banana Muffins with Cinnamon Cream Cheese Frostin
Photo By Kendall Melton

Directions:

1. Preheat oven to 350 degrees and lightly grease 12 muffin cups or line a muffin pan with papers. In a large mixing bowl combine the butter and sugar until light and fluffy. Add vanilla and eggs and mix well.

2. In a Ziploc bag or small bowl, mash the bananas with the baking soda and set aside.

3. Combine the flour, baking powder and salt in a medium bowl.

4. Add 1/3 of the flour mixture to the butter, mixing just until combined.

5. Add 1/3 of the buttermilk to the butter, mixing just until combined.

6. Add 1/3 of the banana mixture to the butter, mixing just until combined.

7. Repeat steps 4 through 6 until all remaining ingredients have been incorporated.

8. Scrape bowl to ensure there are no butter chunks. Pour batter into muffin tin and bake for 35-45 minutes or until cake tester inserted into a muffin comes out clean.

9. Cool for 10 minutes, remove from pan and continue to cool completely.

10. For the icing, combine equal 2 cups cream cheese and 2 cups powdered sugar in a mixer using a paddle attachment. Add 1.5 teaspoons vanilla extract. Slowly add 1/4 cup whole milk and beat until smooth. Frost the muffins when they are cool and sprinkle lightly with cinnamon.

Learn more about Kendall in the post Meet Kendall Melton, Austin Baker.



10/18/2013

It happens every year. I get ready to clean up the garden and plant my cover crop, only to find that I have the biggest tomato harvest of the year out there waiting for me. 

harvest of green tomatoes
Photo By Pier Jones

Green tomatoes are easy. They can become pickles or relish, frozen sliced or whole, canned, or put in boxes and slid under the bed in the guest room until they ripen. But what to do with all those cherry and paste tomatoes that seem to have appeared overnight? Especially when, by this time, I have likely canned all I want or need for the upcoming year.

Oven-drying is a quick way to get those tomatoes from the garden to the freezer, and since they take up very little freezer space, the fact that it is the end of the growing season is not a problem in that regard, either.

Here's how to make oven-dried tomatoes:

Halve cherry or small paste tomatoes, slice larger paste tomatoes, and squeeze out the excess pulp. (If you are using heirloom tomatoes, this is a great time to save seeds, by the way.)  Place the tomatoes cut-side up on cookie sheets. Lining the pans with parchment paper is not necessary but sure makes for an easy clean-up. 

tomatoes in the oven
Photo By Pier Jones

Place the tomatoes in your oven, set to 175 to 200 degrees, and dry until wrinkled and leathery, which will take most of a day. That's really all there is to it! 

seasoned tomatoes
Photo By Pier Jones

Before placing the tomatoes in the oven, you can sprinkle them with sea salt and herbs or drizzle them with balsamic vinegar or olive oil, but it's not necessary. You'll be amazed at the flavor these little tomatoes will pack, seasoned or not.

oven dried tomatoes in oil
Photo By Pier Jones

I always pack one jar with tomatoes and cover them with olive oil to be refrigerated and used immediately. The rest, I just toss in plastic freezer bags and freeze until winter when I crave something that tastes like summer. 


Pier JonesPier Jones is an Oklahoman who is passionate about many things—her family, gardening, yoga, food preservation, herbs and all things food-related. Like most Southern women, she lives to feed people! Follow her on her Facebook page, A Year of Traditional Living 



4/11/2014

With spring brings fresh ingredients. And what better way to use fresh harvested herbs than in a flavorful homemade pesto. Whip up this snappy pesto and pair it with buckwheat for a delicious grain salad. This recipe, courtesy Bob’s Red Mill Natural Foods and Melanie of Nutritious Eats, uses Bob’s Red Mill Buckwheat Groats and was an entry for the 1994 Buckwheat Recipe Contest.

The buckwheat groats, hulled seeds of the buckwheat plant, only take about 20 minutes on the stove top to fully cook, so you won’t have to brace the heat for very long. Although buckwheat is what makes this dish truly unique, you can easily substitute with another one of your favorite grains such as millet, wheat berries or quinoa. Serve alongside a slice of crusty bread or sliced veggies for a simple spring meal. Check back next week for another great recipe from Bob’s Red Mill.
[Photo courtesy Melanie of Nutritious Eats.]

Buckwheat Pesto Salad 

Buckwheat Pesto Salad

• 2 1/2 cups water
• 1/4 teaspoon sea salt
• 1 cup Bob’s Red Mill Buckwheat Groats
• 1 tablespoons butter, softened
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/2 cup chopped Bob’s Red Mill Walnuts Baker’s Pieces
• 1 cup finely chopped fresh parsley
• 2 teaspoons dried basil
• 1 cup grated parmesan cheese
• 1/2 cup sliced black olives
• Salt, to taste
• 1/2 cup soy bacon bits, for garnish (optional)

1. Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork. Set aside.

2. Mix butter, olive oil, garlic and walnuts together. In a separate bowl, combine parsley, basil, cheese and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired. Serves 6.


Bob’s Red Mill Natural Foods offers a diverse line of more than 400 all-natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available all around the world.



5/13/2014

Jump-start your daily vegetable intake with this simple smoothie. Because it’s blended (not juiced), you still benefit from all the fiber in the blueberries and spinach. You’ll only need a bit of the naturally sweet coconut water to hide the spinach-y taste from your morning taste buds; the rest of the liquid can be plain water.

Breakfast Smoothie
Photo by iStock

Breakfast Smoothie Recipe

• 1 cup frozen blueberries
• 1 to 2 handfuls fresh spinach
• 1/2 can (about 9 ounces) coconut water
• 2 cups water

Combine ingredients in a blender. If there isn’t enough liquid to cover the other ingredients, add a bit more water. (This will help it blend easily.) Churn until evenly mixed, pour into a to-go container and hit the road.

For a Boost

Pack in Protein: Toss in a handful of raw, unsalted almonds.

Lower Your Cholesterol: Throw in 1/2 cup oats for extra fiber.

Aid Your Digestion: Add 1 to 2 tablespoons ground chia seed.

Customize: Add your own favorite fruit, whatever that may be, to the recipe.



4/23/2013

Disover FarroIt is believed farro is the original ancestor of all other wheat species. In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman legions, and it was even used as a form of currency. Today this Old World heirloom grain is still highly regarded in Italy, where it has been grown for generations by Tuscan farmers and is featured in many traditional dishes. Try farro instead of rice in stews, casseroles and salads.

Farrotto Recipe

Using farro in place of rice gives a pleasantly chewy texture to this new spin on a classic risotto.

Bob's Red Mill farrotto 

• 5-6 cups vegetable stock
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/2 cup farro, soaked overnight

1. Bring vegetable stock to a low simmer in large saucepan and keep warm. In a pan, saute onion in olive oil over medium heat until soft. Add garlic and saute until fragrant, 2 minutes. Add farro and stir until coated with oil and beginning to release a nutty fragrance, about 2 minutes.

2. Add white wine, if using, and cook down until almost all liquid has been absorbed. Use a ladle to add warm stock to the farro, 1/2 cup at a time, stirring until all liquid has been absorbed before adding more. Cook farro, adding stock as needed, until the grains have opened and softened, about 30 minutes.

3. During the last 15 minutes of cooking, add the sliced mushrooms and cook until tender. Add peas and cook until softened and bright green. Remove from heat and stir in butter and Parmesan cheese. Season to taste with salt and pepper. Makes 4 servings.


Bob’s Red Mill Natural Foods, a distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Bob’s Red Mill, now an employee-owned company, offers a diverse line of more than 400 all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available throughout the world.  With its dedicated gluten-free manufacturing facility and strict organic protocols, the company has emerged as a leader in providing safe and delicious natural, organic and gluten-free products.



5/14/2013

discovering milletWhich grain was first farmed nearly 10,000 years ago? Which grain was revered as one of five sacred crops in ancient China? Which grain is mentioned in the Old Testament, the writings of Herodotus, and the journals of Marco Polo? The answer is millet! This versatile grain is gluten-free, easy to digest and a good source of fiber. Enjoy whole grain millet as a unique alternative to rice in salads, stir-fries and porridge.

Millet Stir-Fry Recipe

Turn a simple stir-fry into something special by using millet instead of rice.

millet stir fry 

• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup millet
• 2 tablespoon oil
• 1 cup sliced onion
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 large head of broccoli, chopped
• 1 cup sliced carrot
• 5 ounces canned water chestnuts
• 1/4 cup cashew pieces
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons honey
• 1 tablespoon cornstarch

1. Bring water and salt to a boil in a pot. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35-40 minutes.

2. Heat oil in a large pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and ginger; cook for 1 minute. Add broccoli, carrots and water chestnuts. Cook until vegetables are crisp-tender, 7-10 minutes. Add millet and cashews.

3. Combine soy sauce, rice vinegar, honey and cornstarch. Pour over stir-fry and cook until sauce is absorbed, about 2 minutes. Remove from heat and serve. Makes 4 servings.


Bob’s Red Mill Natural Foods, a distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Bob’s Red Mill, now an employee-owned company, offers a diverse line of more than 400 all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available throughout the world.  With its dedicated gluten-free manufacturing facility and strict organic protocols, the company has emerged as a leader in providing safe and delicious natural, organic and gluten-free products. 



4/24/2013

Discover KamutThe history of this ancient wheat grain is a bit mysterious. Some say that Noah brought Kamut kernels along on the ark, hence the nickname “Prophet’s Grain.” Others call Kamut grain “King Tut’s Wheat,” claiming it was found in the tomb of an Egyptian pharaoh. Though its origins are debated, there’s no arguing the fact that Kamut wheat is healthy and delicious. The firm texture and rich, nutty flavor make this heirloom grain a great addition to pilafs, soups, and cold salads.

Kamut Grain Kushari Recipe

Kushari is a popular dish sold by street vendors in Cairo. We’ve used Kamut berries instead of the traditional rice for a unique interpretation of this hearty Egyptian food.

kamut kashari 

• 1 cup Kamut® Berries
• 1 cup lentils
• 1 cup whole grain elbow macaroni
• 4 medium onions, halved and thinly sliced
• 1/4 cup olive oil

1. Prepare Kamut berries according to basic cooking instructions on this package. Place lentils and 3 cups water in a pot. Cover, bring to a boil and cook for 2 minutes. Reduce heat to low and simmer until tender, 25-30 minutes. Drain off any excess water.


Bob’s Red Mill Natural Foods, a distinctive stone grinding miller of whole grains, was founded in 1978 with the mission of moving people back to the basics with healthy whole grains, high-fiber and complex carbohydrates. Bob’s Red Mill, now an employee-owned company, offers a diverse line of more than 400 all natural, organic and gluten-free flours, cereals, meals and mixes for pancakes, breads and soups that are available throughout the world.  With its dedicated gluten-free manufacturing facility and strict organic protocols, the company has emerged as a leader in providing safe and delicious natural, organic and gluten-free products. 



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