Sunday, June 17, 2012

Quinoa and Nectarines

1 cup Quinoa 1 TABLESPOON APPLE CIDER VINEGAR OR LEMON JUICE 1/2 TEASPOON DIJON MUSTARD 1/4 TEASPOON SEA SALT 1/4 TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL 2 NECTARINES OR PEACHES, DICED 1 BUNCH WATERCRESS, STEMS REMOVED AND LEAVES SLICED (ABOUT 1 1/2 CUPS PACKED LEAVES) 1/2 CUP PISTACHIOS, CHOPPED 1/4 CUP THINLY SLICED SHALLOT Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, whisk together the vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until the dressing thickens. Add couscous, nectarines, watercress, pistachios and shallots to bowl. Toss to combine. Serve warm or chilled. Ezra Poundcake

Saturday, June 16, 2012

Mom's Bran Muffins - taste of childhood

1 1/2 cup sugar 1/2 cup oil 2 eggs 2 cups Buttermilk 2 1/2 cup flour 2 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup boiling water (sometimes it takes a little more water to soften them) 2 cups Kellogs All-Bran (bran flakes) 1/2 cup Nabisco All-Bran (these should be bran sticks) 1 cup raisins (optional for you!) Pour boiling water over bran and raisins, set aside Blend together sugar, oil, eggs, buttermilk, flour, salt and soda. Add bran to sugar, flour mixture Pour into greased muffin tins. Bake at 400 degrees F. for 15 to 20 minutes. Wet mixture may be kept in the refrigerator for several weeks, and they are better when you eat them freshly made.