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Mama Moon’s Cranberry Cream Cheese Muffins

June 29, 2006

1 cup butter, softened
1 (8 ounce) pkg cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries* dusted with 2 tablespoons flour
1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray. In a mixing bowl, beat together the first four ingredients. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups. Bake for 25 to 30 minutes, or until golden and toothpick inserted in middle comes out clean. Let muffins stand on a cooling rack for 5 minutes before removing from the pans.

*can substitute raspberries or blueberries

A Summers Kitchen

June 21, 2006

Decorating the summer kitchen can be an exercise in having a little wild fun.  Summer colours and shapes make us feel as vibrant and bountiful as this glorious season and can be used to encourage the growth and fulfillment of wishes, plans, or projects in many ways.  

If you would like to feel more prosperous or fertile, you can align  yourself with summer’s energies by choosing to decorate your kitchen with green–leaf green, moss green, grass green–the colour of growing things.  Renew a tired kitchen chair with a coat of green paint, or find some old green tiles to make a backsplash for your sink.  Paper leaves are fun to strew around the room in various ways, or you could paint leaves on any available surface, if you’re artistically inclined.  And green potted plants add their encouraging presence to your countertops or table.

For more confidence, warmth, or success, choose fiery red, sunny yellow, rich, buttery amber or goldenrod, mouth-watering tangerine.  Sun-colours have been associated for centuries with the oomph it takes to make things happen.  Paint a big golden sun above your stove, or experiment with vivid rag rugs or hot-coloured dinnerware.

And it’s easy to make a connection with nature’s abundant energy by picking a little wild beauty to honour in your kitchen–the earth is blooming in a thousand ways just outside your door.  From the simple (a handful of dandelions or long grass plopped in a jar) to the more complex (fragrant blooms from the garden or a roadside patch of weeds, tendrils of berry-covered brambles, a bowl of ripe, dewy fruit), summer decorations are an evocation of bounty, richness, delight, and nourishment.  By honouring the loveliness growing all around us, we invite summer’s positive energies into our  home.

As the summer begins to wane after August 1, you may want to include the colours of wheat and golden corn in your decorations.  Braided wheat figures or a wreath made of cork husks, or even a bunch of wheat-coloured dried grasses for your table, all are beautiful ways to honour the Earth Mother’s generosity to her children.  See yourself as her representative.  Every time you make a meal, you are echoing that Goddesslike power to nourish both body and spirit.

Summer offers so many delights for the eye, the tastebuds, and the soul!  But most of us would rather dance and play outside than stir and chop and bake indoors for hours in the heat–and so the summer goddesses give us recipes that are simple and easy to prepare.  Dishes are meant to be cooked and eaten outdoors, surrounded by the chirping of insects and the trees’ cooling green.  Summer teaches us to relax and bask in the security of earth’s bounty: what we need will be given to us.  And summer’s gifts are abundantly rich with flavour and colour–every bite bursts in our mouths like fireworks that fill our bodies with vitality.

 

from Cait Johnson, Cooking Like a Goddess

Mu Korn Thod

June 4, 2006

(Thai Fried Pork Meatballs)

1 tablespoon of well pounded garlic
2 teaspoons of well pounded coriander root
1/2 teaspoon pepper
4 red chillies
2 tablespoons of water
2 cups of ground pork
1/2 teaspoon of salt
1 tablespoon of fish sauce
1 cup of cooking oil

1. Mix the pork with salt, fish sauce, pepper, garlic, coriander root and water together.

2. Take portions of the pork mixture and form-into meatballs.

3. Place the oil in a deep frying pan on medium heat. When the oil is hot, fry the meatballs until golden.

4. Remove from the pan and drain on paper towel.

5. Serve with fresh fruits and vegetables such as apple, tomato, pineapple, and spring onions.

http://www.yummytaste.com/recipe/detail/friedporkmeatball.htm

Roasted Red Pepper Hummus

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Rhubarb Relish

2 c. finely chopped fresh or frozen rhubarb
2 c. finely chopped onion
2 1/2 c. packed brown sugar
1 c. vinegar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. pepper

Combine all ingredients in a saucepan.
Cook over medium heat for 30 minutes or until thickened, stirring occasionally.
Cool; store in the refrigerator.
Makes a nice condiment for poultry, pork or beef.

Chicken Salad with Tahini Dressing

12 ounces skinless, boneless chicken breast halves
6 to 10 green onions
2 small carrots
1/4 cup tahini (sesame paste)
3 tablespoons soy sauce
3 tablespoons red wine vinegar
2 tablespoons salad oil
2 teaspoons sugar
1/2 to 1 teaspoon chili oil or crushed red pepper
1 clove garlic , minced
1 to 2 tablespoons brewed tea, cooled or water (optional)
4 to 6 cups shredded Bok Choy, romaine, or Chinese cabbage
2 to 3 tablespoons peanuts

Place the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches
from the heat for 12 to 15 minutes or until tender and no longer pink,
turning once. Cut chicken into thin, bite-size strips. Cut onions and
carrots into julienne strips. In a large bowl combine the cooked chicken,
onions, and carrots. Cover and chill until serving time.
For dressing, stir together the tahini, soy sauce, vinegar, salad oil, sugar
chili oil, and garlic. If necessary, thin with brewed tea or water. To
serve, divide greens among 4 plates or place on a serving platter. Place
chicken mixture atop greens. Top with dressing and sprinkle with peanuts.
Makes 4 main-dish servings.
Make ahead tip: Prepare dressing; cover and chill up to 12 hours. Stir well
before serving.

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