Banana Lime Poppyseed Loaf

Yesterday was spent out in my gardens, cleaning up the spent blossoms.  Collecting the ripened poppy seeds from theirs proud spot on the stalk.  This gave me an idea for a baked treat to make for my daughter Anastasia and son-in-law Aras who are heading this way from Kamloops for a visit. (along with our Grandkitties, Grandbunny and newest addition the Grandpuppy).....aaah family.

I had a few bananas that were getting very ripe, freshly harvested poppy seeds and limes in the fridge....a perfect combination.  Hope you enjoy it too.

 

BANANA LIME POPPY SEED LOAF

 

 

 

 The ingredients you will need.

 

Wet and dry ingredients all prepared, bananas in lime juice ready for mashing.

 

 Banana Lime Poppy seed Loaf fresh from the oven.

Smells amazing!

 

 

You can see the chunks of bananas, flecks of lime zest and of course, sprinkle of poppy seeds.

Perfect with a cup of milk, tea or coffee.

Enjoy!

 

Banana Lime Poppy Seed Loaf Recipe

1/2 c. coconut oil
1/2 c. white sugar, granulated
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup poppy seeds

1/2 tsp. ginger, dried, ground
2 large eggs
1/2 c. Greek yogurt
1 c. bananas, half-mashed (I used 3 small bananas to yield 1 cup.
What I mean by half-mashed is that the bananas should be mashed to a consistency that isn’t completely smooth and still retains some of the larger pieces of banana in it)
1/2 c. lime juice, freshly squeezed
2 tbsp. lime zest

Preheat the oven to 350°. Grease a 9″ x 5″ loaf pan and set aside.

Slice the bananas horizontally into disks and mash lightly with a fork. Immediately transfer to a small bowl and mix with the lime juice. Set aside.

In a small bowl, whisk the flour, baking powder, baking soda, salt and ginger together. Set aside.

Cream the sugar and coconut oil in a large bowl. Beat in the eggs one at a time, then the yogurt. Gradually beat in the dry ingredients, scraping down the sides of the bowl as necessary. Finish by folding in the banana mixture and the zest. Pour the batter into the prepared pan and bake for approximately 60 minutes. The finished loaf will be puffed and golden at the top, dark brown at the edges, and pulling away slightly from the sides of the pan. Note that this bread is incredibly moist and dense so the toothpick test will likely fail you. Simply bake to the full 60 minutes and be sure that the top of your bread is puffed and set and you’ll be fine. Remove the baked loaf and set aside to cool for at least 10 minutes before unmolding.

'The best kind of people are the ones that come into your life ,

and make you see the sun where you once saw clouds.

The people that believe in you so much, you start to believe in you too.

The people that love you simply for being You.'





Zucchini Burgers......

Another long weekend with families and friends relaxing and enjoying these beautiful sunny and very warm days.  My husband and I sat on the deck last night enjoying the cooler evening and watching the boats and ships travel along Georgia Straight. The night was clear and we were able to watch the planes fly overhead and count the stars as they came out.  This warm weather also encourages many vegetables to produce....especially zucchini.  My Mom made Zucchini Burgers often when the zucchini was in season and as a 'younster' we chewed and swallowed 'grudgingly' but eventually started to enjoy the flavours; as an adult I crave these delicious burgers.Thank you Mom.....for making us eat our vegies|  This is an adaptation of my Mom's recipe.  They hold up well in a bun, they also freeze extremely well for those busy days when you don't have time to cook a healthy meal.

ZUCCHINI BURGERS

The ingredients you will need.

The vegetables are grated and seasonings as are the rest of the ingredients.

Everything is all mixed together.....I like to use my hands...

Shaped into balls.

Flattened into patties.....ready for baking in the oven.

Yum...just add your 'fixings' perhaps a slice of homemade pickle.....

ZUCCHINI BURGER RECIPE

3 cups zucchini, shredded

1/2 medium onion, grated

1 carrot, grated

1/2 green pepper, grated or diced finely

2-3 cloves garlic, grated or minced

6-8 mushrooms, grated or diced finely

1/4 cup Parmesan cheese (or cheese of your choice)

2 cups bread crumbs or soda cracker crumbs

4 Tablespoons flour (white or whole wheat)
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2-3  Tablespoons Taco Seasoning
2-3 Tablespoons vegetable seasoning
red pepper flakes (optional)
2 Tablespoon olive oil
2 eggs

Preheat oven to 350 degrees.
Grate the zucchini and vegetables into a large bowl, add the seasonings and bread crumbs.
Add in the eggs and mix well until all ingredients are combined.
Shape into balls (you choose the size of burger you like)
Place onto greased baking sheet, lined with parchment paper.
Flatten balls into patties and bake for 20 - 30
You can flip patties over after 12 minutes to brown the other side.
Serve in bun of your choice or just as a patty on the side.
I like to serve mine in Sourdough Thins Buns and drizzle with some
of Antoinette's sauce/dip.
Enjoy.
*When freezing these patties layer wax paper in between for easier separation of burgers later.

'Love is the goal.......Life is the Journey'


Raspberries, Strawberries and Memories

 Raspberries and Strawberries abundant in my garden and while picking them the Memories are also with me.  This recipe is an adaptation from my late son Alix's beautiful Australian (very special friend) Aly.  Our son came 'home' from another of his travelling adventures and he brought Aly with him.  When we first met Aly it was her warm smile and gentle hugs that one first notices, her beauty shines all around her.  Aly had never experienced a 'winter' and Alix had decided that Fort St John, British Columbia was the perfect place to experience 'a bit of snow'.  They were at our place through the Christmas season and a year of very cold temperatures and of course beautiful white fluffy snow.  Such a wonderful visit and I believe Aly loved her 'snow adventures'.  Aly had talked about her Peach Custard Pie recipe while we enjoyed dessert at Christmas dinner that year and I had asked her for the recipe. She sent it to me a few months later so that I can make it for my family.  Thank you Aly for coming into Alix's life and heart and also for giving us the chance to meet such a beautiful soul. This post is for you and all of our memories.....forever.

 

Raspberry Custard 'Pies'

 

The ingredients you will need.

The coconut butter is cut into the flour and salt, water waiting to be added to form the dough.

Pastry dough is rolled out and cut to fit my large muffin tins.

Raspberries and strawberries are layered over pastry.

Custard filling is mixed and poured over the berries.

Ready for baking and then topping with streusel.

 

 

 

Raspberry & Strawberry Custard Pie Recipe

 

1 pastry crust (see recipe below)

1-2 cups fresh raspberries or sliced strawberries

Arrange a layer of raspberries or strawberries in on top of the crust in each muffin tin

In a separate bowl, mix:

2/3 cups sour cream or Greek yogurt

3 egg yolks

1 cup sugar

1/4 cup flour

few drops almond flavoring

Pour custard filling gently over berries.

Bake for 30 minutes at 350 degrees.

While pies are baking mix up the streusel topping.

1/4 cup butter

2/3 cup flour

1/4 cup sugar

1/2 teaspoon cinnamon

Cut butter into the flour, sugar and cinnamon or mix with fingers until crumbly.

Remove pies from oven when timer goes off and sprinkle an even layer over each custard filled pie.

Bake again for another 15 minutes (until lightly browned)

Serve with whipped cream or vanilla ice cream.

 

Single Pie Pastry Dough Recipe

1 1/3 cup flour

1/2 teaspoon salt

1/2 cup  coconut butter or shortening

3-6 Tablespoons very cold water

Mix dry ingredients then cut in coconut butter or shortening until dough is crumbly.

Sprinkle with 3 Tablespoons of cold water and mix with a fork until dough comes together.  Add more water 1 tablespoon at a time if needed.

Roll out dough to 1/8 inch thick and cut into circles with cookie cutter or glass the size to fit large muffin tins. (for this mini pie recipe)

 

 'Love and spiritual values received from parents are the strongest assets for a child to face the various trials of adulthood.'
-Amma

 

Cheesy Zucchini Joes

Zucchini, a very versatile vegetable.....good in burgers, cakes, cookies and of course 'Joes'.

If you planted zucchini this year, you will have to make some Cheesy Zucchini Joes. I am very happy to be able to grow zucchini now, for many, many years I planted them but they did not want to grow for me.  I was very fortunate to have many friends who could grow them and were so very happy to 'share' as many as I needed!  A few years ago I came across the original recipe and quickly adapted it to my family's tastes and it has continued to be another favorite.

  Great for picnics, potlucks and just a tasty lunch or dinner.

Full of goodness and is easy to double or even triple for that large gathering of family, friends or neighbors.  I serve mine on homemade multi-grain sub buns but any bun will do.

 

Cheesy Zucchini Joes

 

 

The ingredients you will need....adding mushroom too



Zucchini, mushrooms, garlic and onions....all sliced, diced and minced

 

Garlic, onions and mushrooms sautéed in butter ....smells heavenly in here.

 

The zucchini is added along with the herbs and spices

Adding tomato sauce to the vegetable mixture.

My homemade multi grain sub buns, sliced and waiting for the topping.

 



Zucchini Joes added and sprinkled with mozzarella cheese.

The Zucchini Joe is all wrapped and bundled and ready to be put in the oven.

 

 

 

Mmmmmm.......so delicious.....enjoy!

 

 

Here is my recipe, as I continue to create I added a few more ingredients

than the photo above shows.  Once I open my fridge and see some wonderful ingredients

things just happen to fall into place.  This recipe reflects the 'Joes' we had for dinner tonight.

 

 

ZUCCHINI JOES RECIPE

 

 2 Tablespoons butter
2 medium zucchini, sliced (1/8 a 1/4 inch thick)
1 medium onion, sliced thinly
1/8 teaspoon red pepper flakes
2-3 cloves garlic, minced or 1/8 teaspoon garlic powder
1 cup mushrooms, chopped
1/4 cup roasted red pepper, chopped (optional)
1/4 cup sun dried tomatoes, (in oil) chopped
1 teaspoon seasoning salt
1-2 teaspoons dried oregano
Salt and pepper to taste
1 cup tomato sauce or spaghetti sauce
1-2 cups mozzarella cheese, shredded
4, 6 inch submarine buns, split

Preheat oven to 350 degrees.

Melt butter in skillet over medium heat.
Sauté the onions, garlic approximately 5-7 minutes then add the chopped mushrooms and zucchini. Sauté another 4 minutes them add the tomato sauce, seasonings and herbs. Let simmer for another 5-7 minutes adding salt and pepper to taste.
Slice your buns, place onto either foil or parchment paper and making sure each sand which has it's own separate foil or parchment 'wrap'.
Spoon zucchini mixture onto the bottom halves of the buns, sprinkle grated mozzarella cheese over top, cover with the top of the buns and wrap up tightly. Place onto a cookie sheet and bake in a 350 degree oven for 15 minutes, or until everything is heated through and cheese is melted.
This recipe serves 4 but is easily doubled.
Feel free to add your own herbs, spices that you and your family enjoy.

 

'My Church is the ocean, my sky is this stained- glass view and my offering is......

this open hand I'm holding out to you.

                                                                                                                             Alex Woodward

Strawberry Cream Cheese Loaf

Tuesday is Canada Day and I would like to wish you a wonderful Day.

  I hope you are able to rest and enjoy this day with family and friends

It's strawberry season and my strawberry patch has been producing lovely red ripe berries for the last few weeks now.  I have frozen many bags already but wanted to bake something special with the fresh ones that I picked this morning and I had a block of cream cheese that I wanted to use.  This tasty and not too sweet cake is perfect with a cup of tea or for sharing with a neighbor who has looked after and watered my plants while I was away- thanks Anne.  I also baked up a batch into

mini Bundt cakes, which will be perfect for sharing and the Red and White colours of this loaf are perfect for celebrating July 1st!

 

Strawberry Cream Cheese Loaf

 

You will need fresh strawberries, diced.

The rest of the ingredients you will need.

I doubled the batch I made and baked up some mini Bundt cakes too.

I also drizzled a fresh strawberry glaze on it. (see recipe below)

The Strawberry Cream Cheese Loaf looks and smells delicious.

 

STRAWBERRY CREAM CHEESE LOAF RECIPE

 

1/2 cup Coconut Butter/oil

1 cup sugar

4 ounces cream cheese

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 1/2 cups fresh strawberries, diced

 

Preheat oven to 350 degrees.

 

In a large bowl or mixer cream coconut butter, sugar and cream cheese

until light and fluffy.  Add eggs one at a time and mix well between additions.

Add vanilla and mix.

Combine the flour, baking powder, baking soda and salt and slowly add

to the cream cheese mixture until all ingredients are mixed together.

Add in the buttermilk just until it is mixed into the batter.

Fold in the strawberries.

Spray 9 x 5 inch loaf pan with cooking spray or grease with coconut butter

Spoon batter into loaf pan.

Bake at 350 degrees for 50 - 60 minutes until a toothpick inserted in

the center comes out clean.

Let cool, serve with whipped cream or ice cream.....enjoy

For the fresh strawberry glaze:

in a small bowl add 1/4 cup powder sugar (icing sugar)

into this mash 2-3 ripe strawberries into it and stir together with 1/4 teaspoon of vanilla

until it is a 'glaze' consistency, drizzle over pieces of loaf when serving.

 

''Every Child is potentially the light of the World'

                                                Abdu'l - Baba



ASIAN CABBAGE SALAD

It is summer here on the Sunshine Coast, everything seems to have tripled in size in the garden and yard.  Strawberries are ready for picking, I have been harvesting beautiful, colourful lettuces from my garden along with lovely green onions, parsley and lamb's quarters (leebeedah).  Cabbage is on it's way and will be ready later in the summer.  The new crop of cabbages are coming into the grocery stores, green, purple, bok choy and many more varieties, all perfect for salads or for braising or stir frying.  Purple Cabbage is a favorite, I love the colour and the nutritional benefits from eating it whether it's raw or cooked.  Today's salad recipe is a twist on coleslaw, my family loves Asian flavours,  sweet red peppers, crispy cucumbers and a bunch of cilantro makes this salad a hit with both young and old.  Make this for your family, friends or for taking on a picnic and it's perfect for lunch at work.

 

ASIAN CABBAGE SALAD

 

such a colourful salad ....

 

 

The ingredients you will need.

 



 All the vegetables, chopped, diced and ready for the dressing.

 

A fresh, colourful and healthy salad on a warm summer's day.

 

ASIAN CABBAGE SALAD RECIPE 

Ingredients:
1/2 medium size red cabbage - shredded finely
1 cucumber - halved lengthwise, quartered and sliced thinly
1 medium size red pepper - diced
2 green onions - chopped
1 bunch of cilantro
1 Tablespoon toasted sesame seeds
Freshly ground black pepper 
hot pepper flakes (optional)

Dressing:
1 Tablespoon sesame oil
1 Table spoon olive oil or grape seed oil
2 Tablespoons light soy sauce
1 Tablespoon rice vinegar
2 teaspoons honey/Stevia
1 Tablespoon fresh ginger - minced
1 Tablespoon lemon juice

Method:
1. In a large salad bowl, combine the red cabbage, cucumber, red pepper, and green onion.
2. In a small bowl, whisk together the ingredients for the dressing.

Then add to salad bowl and toss with veggies. Let sit for 10 minutes.
3. When ready to serve, add the cilantro leaves and mix in with the vegetables.

 Finally, sprinkle in the sesame seeds and a dash of freshly ground black pepper.

For a complete meal, add beans of your choice or some shredded smoked tofu.

 

 

'Better than a thousand words.....

....is one word that brings Peace.'

Buddha

Rhubarb-Strawberry Jam....

The sun is shining, the garden is growing and in my garden the Rhubarb is flourishing, it's time to make jam!  This simple recipe was given to me by my friend Cynthia when we lived in Prince Rupert many years ago and I've been making it ever since.  For this recipe I harvested some rhubarb from my elderly friend Neil's yard.  Neil lives on Ocean Beach Esplanade and has been enjoying my little jars of jams which I drop off on his doorstep - along with a fresh loaf of bread or English Muffins.  I walk along this beautiful spot every day and this is my way of checking on some of the 'long time residents' of Ocean Beach Esplanade.  I drop off the 'goodies' at the start of my walk and then on my return I check to see if the 'package' has been picked up, if it has then I know my friends are well and I can go happily on my way.  I have met so many wonderful people in this community just by sharing or stopping by to say 'Hello' and of course offer a Hug or two.  I will be making more jam now with the rhubarb from my garden, I hope you make some of this for your family and friends too.

 

RHUBARB-STRAWBERRY JAM

 

 

 

The ingredients you will need.

Everything but the Jello is added to the pot.

Stirring everything together and cooking. Then adding the Jello at the end.

It's as simple as that!

 

Delicious Rhubarb-Strawberry Jam on toast, pancakes or waffles.

 

RHUBARB- STRAWBERRY JAM RECIPE

 

4 cups rhubarb, diced or sliced

5 cups sugar

1, 10 ounce can crushed pineapple with juice

2 small boxes of Strawberry Jello

6-8 jam jars

 

Wash and dice or slice your rhubarb.

Into a large pot, combine rhubarb, sugar and pineapple.

Bring to a boil and then simmer for 20 minutes.

Remove from stove and stir in both packages of the Strawberry Jello.

Stir to combine and dissolve Jello crystals.

Pour into containers and freeze.  I also process the jars in a hot water bath

for 15 minutes and store in my pantry.

 

'A meaningful life is not being rich, being popular, being highly educated or being perfect.....

It is about being real, being humble, being able to share ourselves and touch the lives of others. 

It is only then that we could have a full, happy and contented life.'