Wednesday, 30 November 2016

Lemon-California Fig Bread with Almond Streusel
I am not a fan of quick breads. 

I would rather have muffins.

But in the case of this recipe, I do happen to have lots of lemons in my fridge.

And I am still anxious to use up the figs in my freezer.

 Thus, I am going to try this recipe.

Lemon California Fig Bread with Almond Streusel

Makes1 loaf (16 servings).


1 1/2 cups stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and chopped
1 cup boiling water 
6 tablespoons unsalted butter, melted and cooled or vegetable oil 
1 large egg 
1 tablespoon finely grated lemon zest 
2 cups all purpose flour 
1 cup granulated sugar 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt       
1/3 cup chopped, toasted almonds (optional)  
Almond Streusel, recipe follows


  1. Generously coat 9-x-5-inch loaf pan with nonstick spray. Adjust oven rack to middle position and preheat oven to 350°. Place figs in medium bowl. Cover with boiling water; let sit 30 minutes. Drain figs, reserving liquid. Return liquid to bowl; whisk in melted butter, egg and lemon zest. In separate large bowl whisk together flour, sugar, baking powder, soda and salt. Mix liquids into dry ingredients, stirring just until blended. Stir in figs and almonds. Scrape batter into prepared pan. Sprinkle streusel evenly over top. Bake for 50 to 60 minutes, until pick inserted in center comes out with just a few crumbs attached. Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool completely. Wrap airtight and store at room temperature or freeze. 
  2. Almond Streusel: In small bowl combine 1/3 cup chopped almonds, 1/3 cup all purpose flour and 3 tablespoons packed brown sugar. Stir in 3 tablespoons melted unsalted butter.

California Fig and Cranberry Orange Muffins

I have some figs which I purchased at Costco and haven't been able to use, so I slipped them into my freezer.

In the spirit of using up the food in my freezer, I went out to to look for some recipes.

I am going to try to use up the figs -- perhaps this will be one of my first recipes at giving that a try.  You can see the picture has a morning brunch with a few of these on a red tablecloth.  Looks good.  Now, will they taste good?

California Fig and Cranberry Orange Muffins

Makes 24 muffins.


2-2/3 cups all-purpose flour 
3/4  cup granulated sugar 
2-1/2 teaspoons baking powder 
1/2 teaspoon salt 
1-1/3 cups milk 
2/3 cup vegetable oil 
2 eggs, lightly beaten 
2 tablespoons grated orange zest 
3/4 cup fresh, frozen or dried cranberries  


  1. Preheat oven to 375°F.  Line muffin pan with baking cups. In large bowl, combine flour, sugar, baking powder and salt; make well in center.  In separate bowl, combine milk, oil, eggs and orange zest; add to flour mixture all at once.  Stir just until combined.  Gently fold in figs and cranberries. Spoon batter evenly into muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out with just a few crumbs attached.  Cool in pan 5 minutes.  Remove from pan and cool on cooling grid.  Serve warm or at room temperature.

Monday, 14 November 2016

Honey Baked Lentils

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The recipes that really work are those that are passed from one woman's kitchen to anothers.

At the lake we were discussing our mutual love of lentils and we were exchanging favourite lentil recipes.

Here is a good one for green lentils from Rebecca Payne who is Catherine Jarvis's sister-in-law. Enjoy.

1 c. lentils (green)
2 c. water
2 T soya sauce
2 T olive oil
1 onion, chopped
1 garlic clove, chopped
2 T grated ginger
2 T honey

{ut all ingredient4s in loaf pan and bake at 350 degrees for 90 minutes.

I quadruple it and bake it in a casserole pan.


Saturday, 12 November 2016

Curried Eggs

.... curried scrambled eggs ...
"from seriouseats"
1 medium onion chopped
1 medium tomato chopped
4 eggs
1/2 tsp chili powder
1 hot pepper (Thai or Serrano)
1/2 tsp garlic
1/2 tsp shredded ginger root
1 T oil in frying pan

1. Fry the onion for 5 minutes until softened and beginning to caramelize.
2. Add ginger, garlic and chili powder and continue to stir.  Also add the chopped tomato as well and drive off some of the liquid.
3. Add 4 eggs and scramble until it is as you desire your eggs.

I found this recipe in an Indian Cook Book I have at the lake and Bonnie and I had it for breakfast a number of times in the past two weeks.  I went to type the recipe into the blog and didn't find time, but I am doing it tonight so that I can make this in Calgary.

Here is another recipe that is close:  Curried Scrambled Eggs  It add turmeric to the mix which should be lovely as well.

I have a tip for the ginger which you may already know.  Buy a large piece of the ginger, then shred it and put it in your freezer in a small plastic container.  Just take out as much as you need.  Or even a better tip, as Rebecca told me.  Just buy the bottle of ginger and garlic paste and have it in your fridge to use when you need it.

Friday, 11 November 2016

Fennel Slaw

Fennel Slaw:

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon liquid honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1 pinch salt
  • bulb fennel tops removed and thinly sliced
  • carrots shredded
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley


In large bowl, whisk together oil, lemon juice, honey, mustard, pepper and salt. Add fennel, carrot, onion and parsley; toss to combine. Let stand for 20 minutes.


Wednesday, 9 November 2016


a Recipe from for Hummus
    • 2 cups drained well-cooked or canned chickpeas, liquid reserved
    • 1/2 cup tahini (sesame paste), optional, with some of its oil
    • 1/4 cup extra-virgin olive oil, plus oil for drizzling
    • 2 cloves garlic, peeled, or to taste
    • Salt and freshly ground black pepper to taste
    • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
    • Juice of 1 lemon, plus more as needed
    • Chopped fresh parsley leaves for garnish


    1. 1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
    2. 2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.