Cherry Coconut Overnight Oats

Overnight oats is one of those perfect breakfast foods. It is quick and easy to make, and full of good properties such as fiber and protein, that magical nutrient combo that can keep you satiated until lunch time...on most days! 

For me, its appeal has to do also with its versatility. Overnight oats can be made with any combination of dried or fresh fruit plus additional flavorings: blueberry and almond, cinnamon and raisin, cherry and vanilla. Possible flavor combinations are endless. When it comes to the liquid ingredient, you can use any type of milk, it all depends on your preference or dietary restriction.  

This combination of cherry and coconut is one that I am currently enjoying on mornings. Shredded coconut adds just the right amount of sweetness that I am looking for, as well as additional fiber. And the protein? That comes from the soy milk. This  is a delicious and healthy breakfast that certainly keeps me full all morning. 

Cherry Coconut Overnight Oats

Makes 2 servings 

1 cup old fashioned rolled oats

1/3 cup dried cherries 

1/3 cup sweetened shredded coconut 

1/4 cup coconut yogurt

1 cup soy milk 

1. Mix all of the ingredients together. Place in a sealed container and refrigerate over night. 

2. The following morning, remove oats from he refrigerator and stir to determine if it needs additional liquid to reach desired consistency. Pour into serving bowl, and top with additional coconut flakes and fresh cherries, if desired. 

Spinach, Mushroom & Cheese Strata - a savory bread pudding recipe

When this strata came out of the oven this morning, I knew that it would be the basis of my next blog post.  I like to think of a strata as a savory bread pudding. Unlike the sweet versions, this one is full of wholesome vegetables and, due to the addition of thyme and nutmeg, it makes the kitchen smell a little bit like Thanksgiving. The other good thing about a savory bread pudding is that, even though it lends itself easily to breakfast, it can make a quick weeknight dinner. 

Spinach, Mushroom & Cheese Strata

Serves 4 

2 tbsp vegetable oil

4 sprigs of thyme

8 to 10 mushrooms, cleaned and sliced

10 oz fresh or frozen spinach (if using frozen, make sure to squeeze out as much of the liquid as you can)

6 cups cubed bread

1/4 cup chopped green onions

2 tbsp chopped cilantro

1/2 cup grated cheese

3 eggs

1 cup milk

1/2 tsp salt

1/2 tsp ground pepper

1/4 tsp ground nutmeg

1. Preheat the oven to 350 °F. Grease and set aside an 8"x10" baking dish.

2. Heat a large skillet over medium high heat. Add the thyme and mushrooms. Cook, stirring regularly, until the mushrooms have browned on both sides, about 5 minutes. Remove from the heat and add the spinach. Making use of the residual heat, toss the spinach with the warm mushrooms until it has wilted a bit.

3. In a large mixing bowl, add the bread, green onions, cilantro, cheese and the mushroom mixture.

4. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over the bread mixture and toss well. Pour the pudding mixture into the prepared baking dish and bake at 350 °F for 40 to 45 minutes, until the top is golden brown. Serve warm.

One a Penny, Two a Penny, Hot Cross Buns

Growing up, I didn't care much for Easter egg hunts and Eater bonnets. For me, Easter began when our next door neighbor sent over freshly baked hot cross buns on Good Friday morning. Warm, nutmeg -scented, raisin -heavy buns topped with a smooth, gooey glaze made even more gooey by the still warm buns. Hers were the best. I remember one Good Friday morning foregoing breakfast just so that the firs thing I could savor that morning was one of those buns.

So you could imagine my surprise, and disappointment, upon realizing that hot cross buns are not as popular here in the States as they are in the Caribbean, or in the Commonwealth of Nations (former British colonies) for that matter. The British left their mark in more ways than one in those places. The judicial system, education, sports- ever heard of cricket? - religion and food. (The title of this post is also British; from an old nursery rhyme.) In the case of hot cross buns, the last two are closely connected: they were only eaten on Good Friday because, in Christianity, the cross symbolized the crucifixion of Jesus Christ. However, these breads dated as far back as pagan times when early Anglo-Saxons eat them in honor of the goddess Eostre. The difference was that the cross was not a crucifix at all but two intersecting lines used to symbolize the four corners of the moon.

Ready to be baked

At its inception, the symbolic cross was carved in with a sharp knife, not marked with icing as is done today. (I prefer the change to icing better!) In this recipe, the dough is extra sticky and has the potential to get messy but it will be worth it in the end. They taste better warm, like all bread, but can be frozen and keep for up to two weeks.

Ready to be eaten

Hot Cross Buns

Makes 12 large or 24 small buns

2 1/2 to 3 cups all unbleached all purpose flour

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/8 tsp ground cloves

1/2 tsp salt

1/2 cup warm skimmed milk (80 degrees F)

1 tbsp active dry yeast

1/3 cup sugar

2 eggs

3/4 cup sour cream

1 tsp vanilla extract

1/2 cup dark raisins or currants

1 egg white

Glaze:

1/3 cup confectioners sugar

2 tsp milk

1 tsp orange extract or juice

1. Sift together flour, spices and salt. Set aside.

2. Add the warm milk, yeast and 1 tbsp of the sugar to the bowl of a standing mixer, stir lightly with a spoon and allow the yeast to bloom, about 10 to 15 minutes. Add eggs, sour cream and the remaining sugar. Using the paddle attachment mix until just combined. Replace the paddle with the dough hook attachment.

3. Now add the flour and knead on low for five minutes. Do not be to alarmed if you find that the dough is sticky; this is a wet and sticky dough. Remove the mixing bowl with dough to a dry place in the kitchen, cover and allow to rise until doubled in sized, between 1 to 2 hours.

4. Set the oven to 400 degrees F. Now return the dough in the bowl to the mixer and add the raisins or currants. Mix for two more minutes until all of the raisins have been evenly incorporated into the dough.

5. Transfer the dough to a floured work surface and lightly pat into an evenly round mass, using extra flour from your work surface to prevent sticking. Cut into 12 large pieces or 24 smaller ones. Shape each piece into a ball and transfer to a well greased baking dish so that they barely touch one another. Cover, set aside and allow to rise for another 1 hour.

6. Brush tops with egg whites and bake at 400 degrees F for 10 minutes. Reduce oven to 300 degrees F and bake for a further 10 to 12 minutes. Remove the baking dish from the oven and transfer unto a cooling rack. Cool buns for 2 to 3 minutes in dish, then remove and cool directly on the wire rack. While they are still warm to the touch, drizzled the glaze in a cross pattern on each bun. Serve.

To make glaze: Mix all ingredients until well combined.

Pumpkin Nut Loaf

Some of my friends (the ones who have been around longer than I have) tell me that as we get older,  we tend to find gratification in odd, simple and, sometimes, mundane things. Wine, a good cup of coffee, a crisp fall evening, highway driving- I have at least two friends in their fifties who enjoy highway driving, in particular, the freedom that the road signifies.  Using this criterion, I must be aging faster than I look because my latest diversion definitely falls into the category of odd, simple, and mundane. I am fascinated with squash. Gourds. You know, pumpkins. (Although, pumpkins are just one type of squash, if we have to get technical.) 

Little did  I know that all it would take to capture my interest in all things ( all edible things) squash, would be a single visit to a pumpkin patch. That fateful visit happened back in October in Wyoming, Minnesota. (Remember A road trip, a fresh pumpkin, and a pie?)  Now, a month later, squash as become for me what a blank canvas is to an artist: a medium of almost infinite possibilities.  Cakes, puddings, gnocchi, stews, breads, soups, and not forgetting the ever popular pie; you name it,  it can probably be prepared with one of the many varieties of squash. 

Throughout the year, farmer's markets as well as the produce sections of many neighborhood grocery stores seem to come alive with all varieties of squash. While most are used as decorations especially at this time of year, a large number is edible. A few of my favorites are acorn, kabocha, butternut, but I can't wait to get my hands on the fairy tale pumpkin. Just as its name suggests, a mature fairy tale pumpkin is shaped like Cinderella's coach in the way that its segments are distinguished by deep ridges. Not to be confused with the cinderella pumpkin which also has deep ridges but whose top is more noticeably flattened. 

Stay tuned for at least one more "gourdish" recipe. Maybe I will be able to find a fairy tale pumpkin. Or not. Either way, the next recipe will be a sweet delight. Meanwhile, enjoy this hearty pumpkin loaf made with homemade pumpkin puree.

Pumpkin Nut Loaf

Makes on   8' x 4' loaf

1 cup whole wheat pastry flour

2/3 cup all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 egg plus 1 egg white

3/4 cup sugar

1/3 cup maple syrup

1/4 cup canola oil

1/4 cup skimmed milk

1 tsp freshly grated ginger

1 1/2 cups pumpkin puree (homemade or canned)* 

1/4 cup hazel nuts 

1/4 cup walnuts

1. Set oven to 350 degree F. Liberally grease and flour an 8' x 4' loaf pan and set aside. 

2. Coarsely chop the hazel nuts and pecans and toast in the oven for 10 minutes. Remove and set aside until ready to use. 

3. Combine  the flours, baking powder, baking soda, cinnamon, nutmeg and salt.  Set aside. 

4. In another mixing bowl, whisk together the eggs, sugar, maple syrup, oil, and milk. Slowly whisk in pumpkin puree and add the freshly grated ginger. Combine the flour mixture into the wet ingredients in two batches. Finally, fold in the toasted chopped nuts. 

5. Pour the  batter into the prepared loaf pan and using a spatula smooth the top. Bake at 350 degrees  F for 1 hour and 15 minutes or until the top is cracked and a knife inserted in the center comes out clean. Cook loaf in the pan on a wire rack before serving. 

*Homemade pumpkin puree: Wash and cut a 1 lb pie pumpkin into eight to ten segments. Remove and discard the seeds and stringy interior. Place the "cleaned" segments in a large pot with 1 to 2 inches of water. Set over medium high heat for 30 minutes until the pulp becomes soft and capable of being scraped out with a spoon. Remove pulp and puree in blender. Pour back into pot over medium high heat, and cook for 20 to 30 minutes to remove most of the liquid.

Whole Wheat Poppy Seed Dinner Rolls

They say the key to success is preparation. (That's what they say right?) This year, we are hosting Thanksgiving at our place and there is the possibility that my sister from Toronto might visit. Thus, I want it to be extra special. I decided to serve rolls with dinner this year and have been working on a recipe for whole wheat poppy seed rolls. This is what I came up with.

2 tbsp active dry yeast (110 to 120 degrees F)
1 cup warm water
2 tbsp sugar
2 cups whole wheat flour
1 tbsp poppy seeds

1. In a large mixing bowl, combine yeast, sugar, 1 cup of flour and water. Set aside in a dry place away from drafts until foamy, 10 to 15 minutes.
2. Add the remaining one cup of flour and poppy seeds, and mix until it all comes together. Remove dough to a dry floured work surface and kneed for 5 to 6 minutes until smooth and elastic. Sprinkle a little dry flour if dough becomes too sticky. Place in a large greased bowl and set in a dry place. Let rise until dough doubles in size.
3. Form into rolls and arrange unto a greased baking . Allow to rise for for a second time until almost doubled in size. Bake in a preheated 350 degree oven for 30 minutes.

Low Fat Oatmeal Cookies

A more accurate name would have been "low fat oatmeal chocolate chip cranberry cookies" since each nook and cranny of this cookie is chuck full of goodies. Just the way I like it. These are also great with coffee on mornings.

2 tbsp butter
2 oz fat free cream cheese
3/4 cup dark brown sugar
1 egg
1 tsp vanilla extract
1/4 cup milk
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 1/2 cups whole oats
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1/2 cup dried cranberries

1. Set oven to 350 degrees F. Spray a baking sheet with cooking spray. Set aside.
2. Beat together butter, cream cheese, sugar until light an fluffy.
3. Whisk in egg, vanilla, extract and milk.
4. In a separate bowl, combine flours, baking powder, baking soda and 1 cup of the whole oats.
5. Using a spatula, mix the flour mixture to the cream cheese mixture. Fold in the remaining oats, chocolate chips, and dried cranberries.
6. Drop approximately 2 tablespoons of batter per cookie unto cookie sheet. Bake at 350 degrees F for 15 minutes. Cool on a wire rack before serving.

Homemade Cheese Bread

There is only one baked good that has the ability to make me pace around the kitchen, peeking into the oven every two minutes,  like a five year old waiting for cookies to cool. Bread.  Pan . Pain. Brot. Pane.  Whatever you may call it, baking bread is truly joyful baking. Since those sunny weekends of my childhood when my grandmother and mother would bake for the following work week, I have had an addiction to making and, of course, consuming bread. Undoubtedly, baking takes me back to those carefree days and in a strange way, I feel connected to my family at that moment. Evidence, maybe, that the family that cooks or bakes together stays together, even though they may be separated by hundred of miles?

There is also a great sense of accomplishment creating the perfect loaf of bread. For me, this took a lot of practice. I initially started as a "combiner" combining flour, yeast, sugar, etc., in the way my mother taught me, without an appreciation for the specific role of the ingredients or the method. Kneading the dough is the most important part of the entire bread making process. This I learned the hard way. Literally. I remember once combining the ingredients for dinner rolls  and kneading it for just a few seconds, just long enough for it all to come together but not long enough for the gluten to develop.  I must have also erred on the liquid measurements. Instead of dinner rolls, I essentially made edible tennis balls that night. Thankfully those days are long gone, and I am proud to post this cheese bread recipe. (Bread and cheese. Who can go wrong?)  The best part: no waiting for anything to cool!

Homemade Cheese Bread

Makes 2 loaves

1 1/2 cups whole wheat flour

1 cup all purpose flour

1/2 tsp salt

2 tbsp active dry yeast

2 tbsp  sugar

1 cup warm water (110 to 120 degrees F)

1 cup grated cheese (of your choice)

1. In a large mixing bowl, mix yeast, sugar and only 1/2 cup of the whole wheat flour. Add the warm water, mix until combined and set aside for ferment until foamy, about ten to 15 minutes. 

2. Meanwhile, combine the remaining 1 cup of whole wheat flour, all purpose flour and salt. 

3. Once the yeast mixture is foamy, add the dry flour mixture. Using a large spoon or your fingers ( I prefer the latter),  combine flour and yeast mixtures until combined. 

4. Remove to a floured work surface. Flatten slightly and add grated cheese on top of dough. Carefully knead cheese into dough, about 5 minutes, until a smooth elastic ball forms and all the cheese had been properly incorporated. Place dough in a well greased bowl, cover with a tea cloth and set in a dry warm place to rise, about an hour, until doubled in size.

5. After an hour, punch the dough to remove air. Divide into two pieces. Form each into a smooth ball and flatten slightly, until 3 inches thick. Place on greased baking sheet, cover with tea cloth and leave to rise again until doubled in size, an additional hour. Make slanted score marks on each loaf using a sharp serrated knife. 

6. Preheat oven to 350 degrees F. Bake bread for 25 to 30 minutes until beautifully golden brown on the outside. 

7. Remove from oven, but please, do not wait to eat!!! Warm bread is one of life's simple pleasures. 

Fruity Spice Muffins

There is thin line between a muffin and a cup cake. Traditionally, cupcakes were simply miniature cakes, light and sweet with fluffs of frosting on top. Muffins, on the other hand, were more dense, usually made with heavier ingredients such as bran, oats, dried fruit and nuts. Today, the once lowly muffin has been elevated to superstar status, and can be spotted draped in frostings, glazes, and fruit compotes. Its texture is also becoming lighter and sweeter like its cupcake cousins. Sometimes it can be difficult to separate the two. 

Not that I'm complaining. Muffins with frosting, cupcakes with fruit and nuts, cupcakes with muffin tops. To me, they are all small parcels of goodness. If prepared with a mind towards good healthfulness, muffins, and even cupcakes, can be a clever vehicle for so many nutritious and wholesome ingredients. 

For this recipe, I chose the traditional route with tons of dried apricots, chunks of apples and wholesome oats. Such as easy and delicious way to incorporate extra fiber into your diet.  

Fruity Spice Muffins

1 apple, cored, peeled and diced
½ cup dried apricots, diced
¼ cup dark raisins
1 cup whole wheat flour
½ cup all purpose flour (plus 2 tbsp to coat dried fruit)
1/3 cup whole rolled oats
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ cup low fat half and half
¼ cup fat free yogurt (see note below)
¼ cup sparkling water
¾ cup dark brown sugar
2 tbsp honey
1 tsp vanilla extract

1. Set oven to 350 degrees F. Spray muffin tins with cooking spray and set aside. Dust fruit with reserved 2 tablespoons of flour and set aside.

2. Combine whole wheat flour, white flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.

3. In a large mixing bowl, whisk together half and half, yogurt, and sparkling water. Add sugar, honey and vanilla extract and whisk well until sugar is completely dissolved. Whisk in egg.

3. Add flour mixture to sugar mixture and fold until just combined. (Usually requires about 10 to 12 folds.) Gently fold in fruit.

4. Using a 2 inch ice cream scoop, scoop batter into muffin tins. Bake for 20 minutes until muffins spring back to your touch. Remove from tins, and cool completely on a wire rack.

Note: For muffins, I prefer to use fat free Icelandic yogurt because, so far, it is the creamiest fat free yogurt I have food on the market. (Icelandic yogurt is strained to produce this thickness and creaminess.) Regular, commercial fat free yogurt has a greater water content that interferes with the liquid measurements in this recipe.

Thinking outside the grain: a recipe for cream of wheat bread.

My mother makes the best cornbread hands down. Hers is a very simple recipe, the main ingredients being cornmeal, milk and raisins. I have never asked her for the actual recipe nor do I want to. As I have mentioned a couple times in this blog, I prefer certain foods to remain specific to certain aspects of my life. That way, these meals have a greater meaning for me and the people I dine with. For example, I have creamy Lipton tea only in New York with my relatives, roasted turkey I like to have only at Thanksgiving, and mummy's corn bread I like to have whenever I go to Trinidad. It gives me something to look forward to. And I'm sure mummy derives some joy from knowing that I enjoy her cooking.

As life would have it, I have no immediate plans for a trip to Trinidad so I created my own corn bread recipe. However, recently I have been experimenting with different grains in my cooking. I found that cream of wheat works well if substituted for corn meal in some recipes. Here, it produces a bread that is moist yet crumbly like corn bread. This recipe is slightly sweet and therefore can be eaten as a side dish with meat but also as breakfast. We had it this morning, toasted and topped with scrambled eggs and lox. Kudos to whomever declared breakfast the most important meal of the day.



Cream of Wheat Bread

1 1/4 cups cream of wheat
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup brown sugar
1/8 cup canola oil
1/4 cup fat free sour cream
1/2 cup skimmed milk
1 tsp vanilla extract
zest of one lime

1. Set oven to 350 degrees F.
2. Combine cream of wheat, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer or whisk, cream together sugar, oil, and sour cream until sugar has dissolved and the mixture looks slightly fluffy, about 5 minutes.
4. Whisk in the egg and slowly add milk while continuing to whisk. Mix in vanilla and lime zest.
5. Using a hand held whisk, incorporate dry ingredients to wet ingredients in three installments. Do not over mix; mix just to the point where each installment of dry ingredients mixes into the wet ones.
6. Pour into an 8" cake pan and bake for 25 to 30 minutes until golden brown and edges begin to pull away from the sides of the pan. Place pan on wire rack and cool for 5 minutes before removing bread. 

Quail Eggs

As a child, for me Easter was characterized as a time of milk chocolate shaped like rabbits and ornately carved eggs, palm branches in church on palm Sunday, hot cross buns on easter Sunday morning, and lunch when aunts, uncles and cousins would come to our house for a meal centered around fish or seafood of some kind. My favorite was a freshwater crayfish stew made by my aunt whom I had fruitlessly entreated to prepare again for me and has to this day not obliged. I'm sure she wanted to but that lunch was the last notable easter we spent together as a family before we all started to migrate from Trinidad. My uncle left first, then my grandmother, followed by an aunt and her entire family, then the crayfish aunt, then me.

Subsequently,for a long time, Easter has been very low key for me. As it continues to be. It is more a time of reflection but still is a time of cooking. Enter: Minneapolis. This city is a bounty of fresh, new and seasonal ingredients (although not as diverse as, say, New York or Toronto, but who's complaining? ) I am able to try a new ingredient on a regular basis. The newest being quail eggs, unintentionally fitting at the beginning of spring. (Though spring has been teasing us here in the city. Three weeks ago, the lakes started to melt, the temperature rose to the mid forties. One week later, it was freezing. This week, we are expecting temperatures also in the mid forties. Hopefully, spring will play nice and stay for a couple months, like nature intended. )




For the first time in my life I saw real quail eggs. I had seen them only in magazines. They may not be the bright pink and blue eggs that are synonymous with Easter but there is an "awe " factor to these miniature, bespeckled ovoids. Quail eggs are the smallest eggs consumed in America, but are also relatively new to mainstream cuisine. Traditionally, they have been used in Japan and other Asian countries for centuries before being introduced to Europe and the Americas within the past few decades. However, they are sold mostly at specialty food stores and some Asian supermarkets which was where I made my first purchase. To my surprise, they were not as pricey as I had expected for such a relatively exotic food.

The size of a quail egg next to a chicken egg.

Having purchased the eggs, I was now left with the challenge of how to cook them. As any curious, twenty first century mind would do, I "googled" it. Apparently, quail eggs are very popular in the UK evidenced by the numerous relevant articles on the BBC's website. They can be boiled ( hard and soft) or fried, poached or even made into an omelet; cooked in the same way as you would chicken eggs. Interestingly, the taste is also quite similar.

Now, what do I think about quail eggs? In my opinion, to truly enjoy food, we need to be riveted by more than just our sense of taste; the sight, smell and texture of what we are eating all need to be taken into account. Simply put, I enjoy, first of all, the novelty of having this type of egg for breakfast, and secondly, because of its size, I can imagine incorporating it into many dishes. Novelty and flexibility are two winning attributes of the dainty quail eggs.


How to boil quail eggs:
1. Set a sauce pan with enough water to cover the number of eggs you want to cook over medium high heat. Bring to a boil.
2. Place eggs in pan and boil for three to five minutes (three minutes for soft to medium boiled, five minutes for hard boiled.)
3. Remove from pan, cool, peel and season with salt and pepper. Serve with toast.

Good Mornings

There is no question about it: breakfast is the most important meal of the day. We have heard this said time and again. Breakfast not only provides fuel to begin the day but it also kick starts our metabolism. By eating breakfast,we tell our bodies to start burning calories. Many scientists believe that this mechanism helps maintain a healthy weight. Yet, so many people do not have the time to eat on mornings. Others simply don't eat because they are incorrectly convinced that, by skipping meals, they will consume less calories. A complete myth. Researchers have found that breakfast skippers do in fact consume more calories throughout the day than those of us who eat breakfast.
There are some mornings when I am also crunched for time. So to get around this, I make these hearty muffins. Make them ahead of time, make two or three batches for the week, have one as desert. These muffins are packed with energy, fiber and antioxidants. A good way to begin the day.



Breakfast Muffins
Makes 1 dozen

1 cup bran cereal
1 1/2 cups plus 2 tbsp cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 egg whites
12 oz plain fat free yogurt
1/4 cup vegetable oil
1/3 cup packed brown sugar
2 tbsp honey
1 tsp pure vanilla extract
3/4 cup fresh or frozen blueberries
1/2 cup walnuts, chopped
2 tbsp unsalted butter at room temperature
1/4 cup apple sauce or 2 tbsp sugar
1/2 cup whole oats

1. Set oven to 400 degrees F. Grease 2 muffins tins set aside.
2. Grind cereal in food processor until a fine, flour-like texture.
3. Sift together cake flour, baking powder, baking soda and salt. Mix in ground cereal.
4. Blend together egg whites, yogurt, oil, sugar, honey, and vanilla extract.
5. Fold wet ingredients into dry ingredients with about 10 to 12 strokes. The batter might not appear to be fully incorporated; that's ok. You do not want to over-mix any muffin batter otherwise the muffins will turn out too chewy.
6. Sprinkle reserved 2 tbsp cake flour over blueberries and walnuts, mix to coat, then fold into batter folding gently two or three times.
7. Divide batter equally between two muffins tins.
7. In a separate bowl, mix together butter, apple sauce and oats.
8. Crumble oat mixture over muffin batter.
9. Bake for 20 to 25 minutes. Cool on wire rack before serving.

Note: If blueberries are unavailable, use raisins or dried cranberries instead.

From Bland to Blueberries

During my freshman year of college, I had an 8 am biology class. Sounds simple, not so. For me, having to wake up at 7 am to catch the 7:30 bus from my campus to the other campus (There were two campuses: one for men and one for women but the classes were on both campuses. Most of the science classes were on the men's campus.) was annoying, especially so during the winter. Not very enticing for a Caribbean girl. The biology class I looked forward to, not the morning commute. Until one day, my friend and I stopped off at the cafe for coffee before walking across the frozen tundra to the science building. "You should try the scones," she said. That was the beginning of a year long "addiction." Addiction and the onset of "the freshman 15," or more accurately, the freshman 20. Buttery,crumbly, sweet blueberry scones. Simple triangles of pure heaven. The fact that I still had to catch the 7:30 bus didn't change neither did the fact that I still had to get to class for 8 am, sometimes in sub zero degree temperatures. What did change, however, was the blandness of that morning routine.

My Blueberry Cappuccino Scones have no butter so, to provide the crumbly texture characteristic of scones, I used whole grain pastry flour which has a little less protein content than all-purpose flour. If you do not have pastry flour available, by all means do use all-purpose flour but expect that the texture will be a little more on the chewy side. Also, whether you use pastry or all-purpose flour, do not over-mix the dough. Over-mixing will cause it to become more elastic.

Blueberries and cappuccino are an unusual combination but I think you will be pleasantly surprised; the cappuccino provides an extra layer of flavor.

You should try these scones.

Blueberry Cappuccino Scones

2 cups whole grain pastry flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1 cup blueberries
1/4 walnuts finely chopped
1/2 cup prepared cappuccino OR 1/4 cup cooled brewed coffee plus 1/4 cup milk
2 tbsp yogurt
2 eggs lightly beaten
1 1/4 tsp vanilla extract
3 tbsp milk
1 tsp honey
1/4 cup dark chocolate chips

1. Set oven 400 degrees F.
2. Combine flour, baking powder, sugar, blueberries and walnuts. Mix well.
3. Combine liquid ingredients
4. Add liquid ingredients to dry ingredients. Using a spatula, mix until just combined, DO NOT over-mix. Mixture will be wet and appear sticky. This is good.
5. Flour your fingers well and, on lightly floured surface, work mixture into circular disk about 1 to 1 1/2" thick. Cut into eight triangles as you would a pizza or into rounds using large circular cookie cutter.
6. Gently transfer to a well greased baking sheet, placing equal distances apart.
7. Bake for 15 to 20 minutes until lightly golden brown. Transfer to wire rack to cool.
8. Melt chocolate chips using a double boiler or in the microwave.
9. Drizzle melted chocolate unto scones. Enjoy warm or cooled.

About the Author

Who am I?

Three little words; such a simple question yet one that I find the most complex to answer. So many things have molded me into the person that I call myself and at the same time I am still an unfinished product. To define myself merely by my heritage, my ethnicity, will be doing grave injustice to my new found self here in the United States. I came to this country almost five years ago as a student. Now, I have graduated, and trying to identify with the person that stepped off the plane at the Miami International airport on January 9th 2003 en route to Minnesota is a tough task. I almost do not recognize her. But grateful I am that she decided to leave her family and everything she knew, for if she hadn't, there would be no "me." Me . The 25 year old Caribbean transplant, the eager and starry-eyed fiancee, the novel cook, the adventurous cook, the willing traveller, the overbearing sister, the grateful daughter, the risk-taker. These various personalities are the reason I decided to create this blog. More than anything however, I want to share the experiences of my American travels, cooking, my interest in ethnic food, exercise (not very much, I promise), and everything else that I enjoy.

I think a good place to begin is talking about new discovery of healthy gourmet food. Since meeting my fiance, I have been able to more thoroughly explore my interest in cooking. He has indulged me in so many ways, for instance, and most importantly, being my willing taster (i.e. my guinea pig) and providing me with a well-stocked and well-equipped kitchen. We enjoyed eating decadent dishes every night: coq au vin, roasted butternut squash lasagna, chocolate souffle, just to name a few. Then two Thanksgivings ago, while mixing two sticks of butter into flour for an apple pie crust, it occurred to me that there must be a alternative way to prepare our favorite dishes without so much fat.

I am not claiming that I have found the way to a completely non-fat living nor am I saying that all of my recipes are non-fat. In fact, I do not believe in the non-fat craze or dieting on the whole. I believe in living, and part of living is enjoying foods. Food embodies our experiences and cultures. Weddings, birthdays, graduations, business ventures. So many of life's experiences include food as a major component. However, we have to be realistic: we cannot expect to eat any and everything and maintain good health. On the other hand, we should not punish ourselves by restricting certain foods. Food should make us happy and healthy, energized and euphoric. Not guilty, tired or self-loathing.

On this note, I welcome you to my blog and share with you my first two recipes: Onion and Mushroom Quiche with a Crust of Wonton Skins, and Individual Apple Cups with Pecan Streusel Topping. The apple recipe I created through sheer necessity. One night, after a long day at work and an evening filled with additional paper work, my fiance had a craving for something sweet. Very uncharacteristic of our kitchen, there wasn't much in term of sweets that night. All I had to work with were a couple of apples. Whenever I think of apples, the next thought that comes to mind is apple pie. Right? Well, a pie would have taken too long to bake, so I improvised. The dish turned out edible but with room for much improvement. After many attempts and variations, the result is the version I share with you today. Happy eating!

Onion and Mushroom Quiche with a Crust of Wonton Skins
Serves 3-4

1 whole onion (white or yellow)
1 cup cremini mushrooms
1/4 cup chopped parsley
2 egg whites plus 1 whole egg
3 tbsp milk
2 tbsp part skim ricotta
1/2 tsp corn or potato starch
salt and pepper
1 tbsp whole wheat or spelt flour
1/4 cup grated cheese of your choice
16-18 wonton skins

1. Preheat oven to 375 degrees F.
2. Chop onion into rings. Set aside.
3. With a damp paper towel, clean mushrooms and slice. Set aside.
4. Place skillet on medium heat, add onions and mushrooms with a pinch of salt, pepper and half of chopped parsley. Saute until soft and aromatic, about 8 minutes. Remove from heat.
5. In a separate bowl, whisk together the eggs, milk, ricotta, salt, pepper, cornstarch and remaining parsley until ricotta is fully incorporated. Set aside
6. Mix flour into onion-mushroom mixture, followed by cheese. Set aside.
7. Grease the bottom and sides of small springform pan. Line with aluminum foil or parchment paper. This is to safely remove quiche after baking.
8. Arrange about 8-10 wonton wrappers unto bottom of pan in a double layer. Then arrange remaining wrappers on the side of pan in a single layer. The result should look similar to a pie shell.
9. Spoon onion-mushroom mixture unto wonton wrappers.
10. Pour egg mixture over onion-mushroom mixture.
11. Bake for 15 to 20 minutes or until lightly golden brown on top and knife test comes out clean.

Note: This recipe can be made into mini quiches by arranging 2 or 3 wonton skins into cups on a muffin tin. Spoon 2 tablespoons of onion-mushroom mixture into each cup and top with just enough egg mixture to cover vegetables. Bake until done.

Individual Apple Cups with Pecan Streusel Topping

Makes 2 individual cups

Apple filling

2 small apples
1 small nectarine
2 tbsp brown sugar
1/2 tsp cinnamon
pinch ground ginger
pinch ground nutmeg
1/4 tsp lime juice

Streusel topping
3 tbsp spelt flour
1/8 cup pecans
1/4 tsp cinnamon
1 tbsp cold unsalted butter

1. Preheat oven to 400 degrees F.
2. Peel and cut apples and nectarine into small chunks.
3. Add sugar, 1/2 teaspoon cinnamon, ginger, nutmeg lime juice and chopped fruit in bowl. Mix well.
4. In food processor, pulse pecans until finely chopped.
5. In separate bowl mix together flour, 1/4 tsp cinnamon and chopped pecans until just mixed; do not over mix.
6. To assemble, arrange two individual ramekins or individual baking cups unto a baking sheet. Spoon the apple mixture into each ramekin. Make sure to press down forcefully to ensure that all the fruit fits. This might take a lot of pressing depending on the size of fruit you used at the beginning. Also, you want to fit in as much as possible because, as the desert bakes, the fruit will shrink.
7. Crumble streusel mixture onto apple mixture.
8. Bake for 30 minutes. Cover with foil and bake for another 15 minutes.