Super Fluffy Apple Banana Matzo Muffins

Every year during Passover, abstaining from baked goods isn't difficult... until the second day. And then the third day... These days, there are lots of store bought options as well as fantastic ideas online available to those that observe the holiday. 

Fluffy Apple Banana Matzo Muffins

These muffins are so yummy that you will want to make them with all of the extra matzo cake meal that you have left over from the holiday! Go ahead and do it... no one will know that these were intended to be Passover-friendly!

Always trying to get a better shot... Apple Banana Matzo Muffins

Super Fluffy Apple Banana Matzo Muffins

Makes approximately 20 muffins (depending on the size of your muffin pan and how full you fill each pocket)

Ingredients

1 2/3 cups all purpose matzo cake meal
1 1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
2 egg whites
1/2 cup apple sauce
3 1/2 bananas, very ripe, mashed
1 Gala apple, coarsly grated
2 tablespoons creme fraiche (or sour cream)
1 teaspoon vanilla extract

Canola oil for muffin tin (spread with a small napkin) or Non stick cooking spray

Directions

Preheat oven to 350 degrees F. 

Line muffin tin with liners or spray with non-stick cooking spray or wipe each pocket with a napkin and canola oil.

1. Sift together the flour, baking soda, cinnamon (optional) and salt. 

2. Beat sugar, eggs and egg whites with a whisk until light and fluffy, about 10 minutes. 

3. Add apple sauce, mashed bananas, grated apple, creme fraiche, and vanilla. 

4. Fold in dry ingredients.

5. Fill each muffin pocket about 2/3 full.

6. Bake 22 to 25 minutes, until toothpick in center comes out clean.

Eat, Drink & Be Yummy!

Fennel, Apple & Celery Root Slaw

Cabbage slaws are great... but after having them every weekend during summer barbecues, it was time for something new.  This three ingredient slaw has sturdy texture that holds up to a creamy dressing! The fennel's licorice flavor is nicely balanced by the granny smith apple as well as the honey in the dressing. Fantastic flavor combination!

You can make the entire slaw a day ahead of when you plan to eat it, but make sure to dress it shortly after you cut the ingredients, otherwise, without the acid, they start to brown very quickly.

Fennel, Apple & Celery Root Slaw

Ready, Prep, Go!

Julienne the fennel, celery root and granny smith apples

Dressed with Greek Yogurt, this is a refreshing slaw that is delicious all year-round!

Fennel, Apple & Celery Root Slaw

Fennel, Apple & Celery Root Slaw

Serves 10 as a side

Ingredients

2 fennel bulbs, medium size

2 granny smith apples

1 large celery root, peeled
3 Tablespoons olive oil
3 Tablespoons white balsamic vinegar
3 Tablespoons greek yogurt (Fage 0)
2 teaspoons mayonnaise
1 Tablespoon honey
kosher salt

freshly ground pepper

2 teaspoons chopped fresh parsley

Directions

1. Using a mandolin, shave the fennel.

2. Using a mandolin, julienne the apples and celery root. Toss with the fennel in a large bowl.
3. In a small bowl combine the olive oil, white balsamic vinegar, greek yogurt, mayonnaise and honey. Whisk together and taste.  Add kosher salt and pepper to taste

4. Toss the dressing with the fennel, apples and celery root.  

5. Eat immediately, or chill for up to two days. (It tastes best after being dressed for about 1 day)

6. Add the parsley before serving.

Eat, Drink & Be Yummy!

Beef & Lamb Kofta Kabobs

I love ground meat. All kinds of ground meat. Turkey, beef, lamb, chicken, I love them all. Shepherd's Pie, meatballs, hamburgers, chili, sloppy joe's, meatloaf, tacos, lasagna; really, I can go on and on! I love the different ways to spice the meat and that it's an incredibly versatile ingredient.

Beef & Lamb Kofta Kabobs

During a recent trip to Istanbul, we tried many different Kofta Kabobs. Twice a day for 5 days and one day I tried three different kinds. It was research people, RESEARCH! I'm willing to eat for my craft. Kofta mixtures are as different as the people who make them. Some are more mild, while others have a heavy coriander flavor and yet others are incredibly spicy. I think that I've measured out a flavorful blend of spices that doesn't overpower the palate with any particular flavor and isn't too hot. Feel free to modify it to your personal taste!

Enjoy!

All ingredients mixed together in one bowl

Form flatish logs, about 4" long, around two pre-soaked wooden skewers
(so that the skewers don't burn on the grill)

Ready for the grill!

Preheated your grill
(I used an indoor cast iron grill that goes over two burners)

Serve with a tangy Greek yogurt dipping sauce!

Beef & Lamb Kofta Kabobs
My favorite picture of the bunch ;)

Beef & Lamb Kofta Kabobs

Makes approximately 20 kabobs

Ingredients

2 pounds ground beef
1 pound ground lamb
1 small white onion, grated
4 cloves garlic, minced
1/2 cup flat leaf parsley (tightly packed), finely chopped
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 tsp ground ginger (or 1 teaspoon freshly grated ginger)
freshly ground black pepper
kosher salt

40 wooden skewers, soaked in cold water for 20-30 minutes

Directions

1. In a large bowl mix all ingredients together.
2. Make small flat-ish logs, about 4" long, out of the mince meat mixture and wrap them tightly around two wooden skewers.
3. Preheat grill on medium/high. (Outdoor charcoal grills work best, but these kabobs were made on an indoor stovetop grill and were fabulous!) and cook kebabs, about 4 minutes on each side.

Eat, Drink & Be Yummy!

Carrot Croquettes with Yogurt Dipping Sauce

Keeping things interesting is always a challenge. It's so easy to fall into a food routine. I often make zucchini pancakes because they're easy and I somehow always have zucchini or summer squash on hand. But why not make something similar with carrots?!

Carrot Croquette with Yogurt Dipping Sauce

This dish has as much flexibility as I love with most of my go-to recipes. Add whatever herbs and seasonings you like. Don't want to fry them on a skillet? Bake them at 400 degrees for 20 minutes. No panko? Breadcrumbs will work just as well.

These were a big hit with the kids, as well as a small dinner party that I hosted. All of the other appetizers were cold, so I was able to make these and serve them immediately. These carrot croquettes are yummiest when they're immediately made, but you can make a batch big enough to refrigerate and then reheat.

Enjoy!

Inside shot of the Carrot Croquette

Carrot Croquettes with Yogurt Dipping Sauce

Makes approximately 25 croquettes

Ingredients

For the Carrot Croquettes:
1 pound carrots, thinly shredded

3 cloves garlic, finely minced/grated
1/2 cup Panko bread crumbs, plus more for coating

2 large eggs

1 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Yogurt Dipping Sauce:

1/3 cup Fage 0 (or any other kind of Greek style yogurt)

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, grated

1 tablespoon parsley, finely chopped.

Vegetable oil for frying

Directions

Combine all ingredients for the Yogurt Dipping Sauce. The sauce can be made up to 1-2 days in advance.

1. Drain as much liquid as possible from the finely shredded carrots by putting them into a kitchen towel and squeezing out excess liquid.

2. In a large bowl, combine finely shredded carrots with garlic, panko, eggs, salt and pepper.

3. Using a 1.5 tablespoon ice cream scooper (I like uniform croquettes) or soup spoon, scoop out a spoonful of the carrots. Gently flatten and form into a 1 1/2 inch patty. 

4. Gently roll in reserved panko to coat. Place on a platter. Repeat with remaining carrots.

5. Heat skillet with a couple of tablespoons of vegetable oil over medium/high heat.

6. Working in batches (adding a couple of tablespoons of oil after each batch), fry croquettes until golden brown on each side (approximately 3 minutes per side). Transfer to a paper towel-lined plate to drain excess oil.

7. Serve & enjoy.

Eat, Drink & Be Yummy!

Roasted Carrots with Thyme

Roasted Carrots with Thyme

Carrots are usually the forgotten side dish. They're boiled into submission. They're taken for granted. They're neglected. Not these carrots! Hell no, they refuse to be ignored! These carrots are incredibly flavorful. They're tender and don't cross the line into mushy territory. And they're flexible. Almost any herb will compliment them: basil, parsley, dill and rosemary would stand in for thyme. Enjoy!

Cutting your carrots on a diagonal makes the look prettier.
Don't question this. It's true.

Carrots Pre-Bake

Carrots Post-Bake

Gently remove the thyme leaves from the sprigs. 
They will fall off quickly. Discard the sprigs and toss the 
thyme leaves with carrots to combine.

Roasted Carrots with Thyme

Roasted Carrots with Thyme

Adapted from Ina Garten

Ingredients

1 pound carrots
2 tablespoons olive oil
Sprinkle kosher salt
10 grinds black pepper

10-12 sprigs fresh thyme

Directions

Preheat the oven to 400 degrees F.
1. Slice carrots into 1 to 1 1/2 inch pieces (they'll shrink after they cook). If you cut them on the diagonal, they'll look fancy.

2. In a large bowl, toss carrots with olive oil, salt, pepper and thyme. 

3. Spread evenly on a baking sheet. Bake for 20 minutes, until browned and tender.

4. Remove thyme leaves from branches (they'll pretty much fall off as soon as you touch them).  

5. Toss and taste.  Adjust for salt and pepper.

Eat, Drink & Be Yummy!

Carrot Creamsicle Milkshake

While this doesn't qualify as a healthy dessert (it's a straight-up milkshake, guys), it serves a purpose. A friend asked me to make a milkshake with vegetables. Her daughter refuses all visible vegetables and she was looking for some stealthy maneuvers. She was thrilled that this milkshake got two carrots into her daughter whereas before, the carrot count would have been zero.

There's no detectable carrot flavor and a minimal change in color. The kids will think that the color came from the orange ;) There's still plenty of flexibility in the recipe. Use chocolate ice cream! Use lower fat milk! Add more orange juice!  Add more carrots! You're going to love it!

Carrot Creamsicle Milkshake

My own taste testers approved.
I was voted "Best Mama" by the after-school crowd 

Carrot Creamsicle Milkshake
(orange was washed out in this picture. I liked the one on top of the page better)

Carrot Creamsicle Milkshake

Makes approximately 24 ounces

Ingredients

1 pint vanilla bean ice cream, softened

4 medium sized carrots

zest of 1 orange

Juice of 1/2 orange

pinch Kosher Salt

1 cup whole milk (or more if you prefer a thinner milkshake)

Directions

1. Take ice cream out and leave it on the counter while you prepare the other ingredients.

2. Peel the carrots and boil them in salted water until soft.

3. In a blender (if you're using an immersion blender, put the ingredients into a tall cup) combine ice cream, soft carrots, orange zest, orange juice and pinch of Kosher salt. 

4. Blend until there aren't any visible carrot pieces. 

5. Add whole milk and blend to combine.

Eat, Drink & Be Yummy!

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

Our family motto is "Bacon and Butter Make Everything Better". When both of those ingredients combine in a single dish? Magic!

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

I'm really picky about my carrot cake. I like it with carrots, but some people add nuts. Others use coconut. And yet others include raisins. I'm a purist. It's a Carrot Cake. Not a Carrot-Nut- Raisin-Coconut Cake. If you insist on the additional elements when you make this cake, go for it! But I'm a simple girl.

When it comes to the frosting though... well, I'm more than happy to experiment. The salty and smokey addition of bacon compliments the sweetness of the cream cheese. You'll love it!

Getting ready to pull it all together...

Sift the dry ingredients (just noticed my reflection in the sifter! Ha!)

Add butter/oil, applesauce (I used strawberry applesauce) and vanilla to the beaten sugar and eggs.

Shredded Carrots. Definitely worth getting the food processor out of the cabinet.

Combine shredded carrots with cake batter.

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

Gluten Free Carrot Cake with Bacon Cream Cheese Frosting

Gluten Free Carrot Cake:

Ingredients

2 cups sugar
4 eggs

8 ounces (2 sticks) butter, melted or your favorite vegetable/canola oil

1/2 cup apple sauce
2 cups all-purpose gluten-free flour
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
1 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 pound carrots, grated

Directions

Preheat oven to 350° F
This recipe makes: two 9" round cake pans, one 9"x13" pan or muffin/cupcake tins (makes 36). I used two 8"x8" square cake pans. Grease your baking vessel or line your muffin/cupcake tins.

1. Beat sugar and eggs in a large mixing bowl with an electric beater or in a stand mixer. 

2. Add butter (or oil) and vanilla and beat until smooth. 

3. In a large bowl, combine gluten-free flour mix, baking soda, baking powder and salt. Sift to combine. (Using a sifter will allow for a lighter cake texture. If you don't have a sifter, whisk well) 

4. Add the dry ingredients to the wet ingredients and beat until blended.
5. Stir in grated carrots. 

6. Pour the batter into prepared pans.
7. Bake for 40-55 minutes (depending on the size of your baking vessel), until a toothpick comes out clean. Cupcake cooking time is 30-35 minutes.

8. Let completely cool before removing from pan and before icing.

Bacon Cream Cheese Frosting:

Ingredients

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

12 ounces bacon

Directions

Preheat oven to 450 degrees.

1. Line a baking sheet with foil. Lay out bacon in a single layer.

2. Bake the bacon for 15 minutes, until fragrant and crispy.

3. Remove from oven, cool on a paper towel lined plate.

4. Finely chop all but two slices of the bacon (to incorporate into the frosting).  The other two slices should be coarsely chopped (to top the frosting).

5. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 4-5 minutes. 

6. Add confectioners sugar, in thirds. Beat at low speed until incorporated. Repeat until all confectioners sugar has been incorporated.

7. Add vanilla and mix to incorporate.

8. Add finely chopped bacon. With a wooden spoon, mix to combine.

Build your cake:
1. Place bottom layer on a cake plate. 

2. Spread 1/3 of the frosting on the top of the cake.

3. Place the second layer on top of the frosted bottom layer.

4. Spread remaining 2/3 of the frosting on the top and sides of the cake.

5. Refrigerate for at least 2 hours and up to 3 days.

Eat, Drink & Be Yummy!

Individual Carrot & Herb Pate

I belong to a great cooking forum on Facebook. The group is made up (mostly) of Russian men and women, but it's most active participants are women. It's very motivating to be part of this group of dynamic cooks.

Individual Carrot & Herb Pate

Recently, one of the members suggested an Iron Chef-like challenge. A secret ingredient would be chosen and then whichever members wanted to participate would their creations a few days later. The first ingredient? Carrots!

If you think about it, carrots are kinda boring (no offense, carrots). They're an outstanding support player (yay mirepoix!!!) but outside of a standard carrot side dishes and carrot cake, they're rarely the star of the show. I loved this challenge because it forced me to look at this simple ingredient in a totally different way. 24 hours after the ingredient was named, I was losing sleep over choosing the one way that I would present it. I requested the ability to post multiple dishes, but was rebuked. I compared my internal dilema to being asked which child I love more... but more difficult.

Finally, I decided to make everything that I wanted to make and then post the picture that I liked the most... but I still get to blog about them all. Quite possibly the best part of this particular dish was that the kids loved it. They said, "hey... it kinda tastes like cheese."

NOTE: Photos are taken of a half batch.

Getting ready with Tofu, Thyme, Tarragon & Carrots
(carrots don't start with a "T", but we still brought them to the party!)

Boiling the peeled carrots

When you grease the lined cookie sheet, grease the cupcake form.
Roast up those carrots!
(I just fold up a napkin into a small square. See it on the left of the muffin pan?)

forgot to include these in the first picture. White miso paste and some apple cider vinegar.

Roasted carrots (they're pretty, right?!)

Herbs. Thyme on the left and tarragon on the right.

Throw all ingredients, except for the herbs, into a blender
(or tall container if you're using an immersion blender)

Puree until smooth

Fill cupcake tray using a #20 ice cream scoop (3 tablespoons)

Bake at 325 degrees for 40 minutes, until center is set.

Carrot Pate with Radish Garnish

Official Taste Testers (drinking Carrot Creamsicle Milkshakes!)

Light + Yummy = Guilt Free

Individual Carrot & Herb Pate

Makes 12 individual pates

Ingredients

1 pound carrots, peeled
2 tablespoons butter, room temperature
2 tablespoons apple cider vinegar
2 tablespoons white miso
1 package silken tofu
2 tablespoons cornstarch
1 tablespoon salt
1 teaspoon thyme, removed from stem and finely chopped
1 teaspoon tarragon, removed from stem and finely chopped
Kosher Salt & Pepper to taste

Directions

Preheat oven to 450 degrees.

1. Cook carrots, covered in salted water until tender.
2. Line a baking sheet with foil and grease with olive oil. At the same time, grease a cupcake tin (with 12 molds) with oil.
3. Drain carrots. Place on prepared baking sheet. Roast in the bottom 1/3 of the oven for about 12 minutes. Turning carrots half way through.
4. Remove carrots from oven. Reduce temperature to 325 degrees.

5. Place carrots and all remaining ingredients, except for herbs, into a blender (or a tall container if using an immersion blender). Blend until thick puree forms.
5. Add herbs and use a wooden spoon to combine. Taste. Add salt and freshly ground pepper to taste.
6. Using an ice cream scoop (#20 size is 1.5 ounces = 3 tablespoons), fill all 12 greased cupcake vessels.

7. Bake for 40 minutes, until center of each cake is set.

8. Cool on a wire rack and then refrigerate for at least 2 hours or overnight. 

9. Remove each pate gently, using a plastic knife (don't scratch the nonstick coating of the muffin tin). 

10. Serve with toast points and thinly sliced radish or cucumber with a sprinkle of salt on top.

Eat, Drink & Be Yummy!