Autumn Pear Muffins


My calendar says we are into November! That means, we have fallen back an hour and old Mr. Winter is looming closeby! Autumn colors should have vanished by now and the trees should be as bare as a smoky BBQ rib, licked clean! (how I miss summer!); air outside should be crisp and cool prepping our skin for the winter freeze! But, what a treat that the fall foliage is still lurking and the temps are so atypical for November! Seriously, it was in the 70’s one day this week! I am definitely not complaining by the slightest bit! Linger as long as you would like warm temp! The longer you linger, the shorter will be winter! (guess vestiges of my poetry days are still around!)


I digress. So, yes, the warm temps and abundance of sunshine did the obvious – put me a great baking mood! I was all out of homemade muffins that I could easily pack for kids’ breakfast or snack and decided to bake a batch. It’s autumn after all, so the big question was whether to bake apple or pear muffins! Apple somehow makes you believe, summer just eased into early fall! Pear on the other hand kind of serves as a gentle push that nudges you into winter! Wouldn’t you agree? So, anyway, I had both the fruits in abundance, but caved in for the latter! Yum, my very first attempt at a pear muffin recipe.

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I figured pears would easily substitute for apples in my usual muffin recipe, but I wanted to try a new one. As much as I would like to say this is my original recipe, it is not. The original is found here. I did make some modifications to give it my own little twist. Original ratios still remain though. I swapped out the milk with buttermilk (my favorite in baked goods) and added a streusel topping. And caramel! The last addition is not recommended at all as it is best done after baking and right before serving. Even though the caramel added another layer of sweetness to a not-overly-sweet muffin, I didn’t have the appearance I was going after! Oh well!


These muffins are beyond delicious! Super autumny, super delicious, super moist and simply everything a muffin should be!🙂 So, seriously, if you never tried any of my other recipes at all, you have to try this! It’s that good!


Autumn Pear Muffins

  • Servings: 12
  • Time: 45 min
  • Print

1/2 cup dark brown sugar, lightly packed
1/4 cup sugar
1 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup buttermilk
3 medium sizes Bosc pears, cut into 1/2′ cubes

Streusel topping
2 tablespoons of the dry mix (see instructions)
1/4 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1 tablespoon brown sugar
Dulce de leche, optional (lessons learned: Drizzle after baking!)
1 tablespoon butter
1 tablespoon chopped crystalized ginger

1. Preheat oven to 425F. Spray a muffin pan or line with baking liners. Set aside.
2. Sift the flours with baking powder baking soda, spices and salt. Take 2 tablespoons of the dry mix and set aside for the streusel topping.
3. Prepare the streusel by mixing all the streusel ingredients till they are crumbly. Set aside.
4. In a large bowl, cream the butter and sugar till light and fluffy.
5. Add eggs, one at a time, mixing well after each addition. Add the vanilla and beat well.
6. Using a rubber spatula, stir 1/3rd the flour, folding lightly. Add half the butter milk. Add the other third of the flour and follow with remaining buttermilk. Fold in the remaining flour with the pears. As with any muffin recipe, don’t overmix! The batter will be quite thick and super delicious looking!🙂
7. Spoon the batter evenly across all 12 muffin cups. Sprinkle the streusel topping over the batter and lightly press so they stick to the batter. Drizzle some dulce de leche (caramel) over the streusel. Place in the oven, reduce heat to 400F and bake for 22-25 minutes.
8. When the muffins are done, remove from the oven, let stand for 5 minutes, move to cooling rack and let them cool completely. The muffins can be stored in airtight container at room temperature for 3-5 days.

Pan-Grilled Tilapia with Garlic Rainbow Chard


I love greens! Spinach, kale, collard, mustard…but I had never tried chard before! So, I was super excited when a colleague brought in a couple of bags of “excess” produce that she had from her membership in the CSA (Community Supported Agriculture). My “loot bag” included a large earthy turnip, a big bag of peppery arugula and a beautiful bunch of sweet rainbow chard! I must say, there is something about the rainbow chard…its deep green leaves with colorful veins and stems in purple, orange and green is definitely a thing of beauty!

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Driving home, I made a mental note of how I was going to use up all that beautiful, fresh produce! I decided on South Indian style mixed vegetable and lentil stew (sambar) with the turnip, thin crust pizza (I used a prebaked crust made of whole wheat and kamut flours) with pesto, mushrooms and arugula and…tilapia with rainbow chard sautéed in extra-virgin olive oil with a healthy doze of minced garlic!

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This tilapia/rainbow chard dinner is a snap to prepare. It requires very few ingredients and takes about the same time as watching a pot of water come to boil and cooking a box of pasta! Instead of a bowl of plain, cooked pasta in less than 20 minutes, you get a beautifully plated! I sort of missed the summer BBQ flavors and opted to go with that for this dish! The chard is super simple to make – just garlic, pinch of salt and bit of olive oil! I think the green is so delicate that anything beyond this simple combo might just overpower its natural flavor and taste!


Isn’t everyone talking about the health benefits of eating fish! So, go for it! Grab yourself a few filets and whip up this dinner in a snap!

Pan-Grilled Tilapia with Garlic Rainbow Chard

  • Servings: 4
  • Time: 20 minutes
  • Print

4 Tilapia filets, skin removed
1 tablespoon BBQ seasoning or other seasoning of your choice
1 tablespoon olive oil
1 bunch of rainbow chard, chopped up
3 large cloves of garlic, finely minced
1 tablespoon extra virgin olive oil
Pinch of salt

1. Lay the tilapia filets on a large plate and coat both sides with the BBQ seasoning.
2. Heat a tablespoon of oil in a large skillet over medium high heat.
3. Place the fish in the hot skillet and “grill” for 4-5 minutes on each side. The fish is done when you can flake it easily with a fork.
4. Wipe down the pan and return to heat. Add the remaining tablespoon of oil. Add the rainbow chard and garlic and saute for 3-4 minutes.
5. Serve the fish immediately over a serving of sautéed chard for a simple, healthy and delicious meal!


First and foremost, I must apologize to anyone that visits this blog for my extreme tardiness in posting new recipes lately. I won’t lie – I truly, honestly, sincerely felt so guilty not doing it, but something or the other kept me away. So, here I am, trying to keep up my promise to post the recipe for the simply wonderful and autumny apple muffins that I had posted a picture of earlier this week!

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Something about fall and the crisp air! As the temperature drops, apples take on a whole new dimension! They somehow make fall the best season and they also try to comfort you into believing winter wont be that terrible after all. I have tried to play around with several recipes, but wanted to try a recipe that not only looked great, but also tasted wonderful! That’s when I stumbled upon this recipe on Sally’s Baking Addiction. She has great recipes on her site – so if you are looking for some comfort recipes, you should visit her site.🙂

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So, back to this recipe…true to what she mentions in her recipe, these muffins do rise well, and taste so cake-like and full of apple goodness. I did use some apple cider in the wet ingredients per one of the reader comments and skipped the glaze. Honestly, I don’t think the glaze is really needed except for that picture perfect oozy look! Yum!


Whip up these muffins this weekend and watch them disappear!


Autumn Apple Muffins

  • Servings: 12
  • Time: 25-30min
  • Print

Muffin Batter
1/2 cup unsalted butter, softened to room temperature
1/3 cup dark brown sugar, packed
2 tablespoons granulated sugar
2 large eggs at room temperature
1/2 cup plain, fat free Greek (or regular) yogurt
1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness)
2 teaspoons vanilla extract
1 cup white, whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup apple cider
2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes

Crumb Topping
1/4 cup packed dark brown sugar
1/4 cup rolled oats
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/4 cup all-purpose flour

1. Preheat oven to 425F. Line a muffin pan with 12 liners and set aside.
2. Prepare the crumb topping: Combine all ingredients and gently toss together till they are crumbly. Set aside (wow, that was easy!)
3. Using a handheld mixer, cream butter. Add the sugars and beat for another 2-3 minutes.
4. Beat in the eggs, yogurt, ground cinnamon and vanilla extract. Scrape down the sides and bottom of the bowl and set the bowl aside.
5. In a separate bowl, toss together the flours, baking soda, baking powder and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a rubber spatula or whisk. Add the milk, gently stirring to mix in. Small lumps are OK. Fold in the apples.
6. Spoon the muffin batter evenly between the 12 muffin cups. The tins will be quite full, which is great for making tall-domed muffins!
7. Distribute the crumb topping evenly over all the batter, pressing lightly with your hands so the crumbs will stick to the baked muffins.
8. Bake the muffins for 5 minutes at 425°F, then reduce heat to 350F and continue baking for another 20-25 minutes, till the top is golden and muffin tests done.
9. Let the baked muffins stay in the pan for about 5 minutes before removing them to a cooling rack to cool completely. Cooled muffins can be stored at room temperature for about 5 days. These freeze well as well.


Easy Basil Fried Rice


I love food! I guess that’s quite obvious by now! But seriously, I do enjoy a variety of cuisine – sambols and rotis from my homeland, Sri Lanka, pasta dishes characteristic of Italy, slow rendered duck breast and macarons from France, tacos and fajitas from south of the border, curries and rice dishes from India, Pakistan, China, Thailand….And the list goes on!


Each cuisine is unique and unparalleled with incredible flavor combinations, textures, colors and taste! I have a bit of a special fondness for Thai dishes – perhaps it’s the coconut milk and ample use of green chili. So, I had this craving for a yummy Thai fried rice, but without having to go for takeout.


I was pretty sure I had the basic ingredients handy – basil, fish sauce, palm sugar, rice, eggs and a medley of vegetables. A quick look through the refrigerator and pantry confirmed my hunch! So, after perusing through a few recipes for inspiration, I decided to use my own pseudo blend of Thai seasonings! I figured even it didn’t taste Thai at all, it will still be pretty darn good. And good it was! In fact, it was probably better than good. My family loved it and both my kids (one who hates fish sauce and the other who has a pretty discerning taste for fried rice) actually verbally acknowledged that the rice was good. That, in my books, is a pretty big win!

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This rice is especially good, made with a day old rice kept in the refrigerator. If you are like me and have a freshly cooked batch, just spread 2 cups of the cooked rice on a plate and chill till you prepare the ingredients. It worked fine. I think day-old rice just helps to keep the kernels separate – like in restaurants.


Easy Basil Fried Rice

  • Servings: 4
  • Time: 30 min
  • Print

2 cups cooked rice, preferably a day old kept overnight in the refrigerator
2 tablespoons canola oil
2 cups of chopped vegetables of your choice (I used carrots, onions, savoy cabbage and celery)
2 eggs
1/4 cup roughly chopped basil leaves

1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon minced ginger
2 large cloves of garlic, minced
2 tablespoons ketchup (I used tomato sauce)
1 tablespoon sugar (I used palm sugar)
1 tablespoon rice vinegar
Sprinkling of crushed red peppers, optional

1. In a small bowl, combine all the seasoning ingredients. Set aside.
2. Heat a large saute pan or wok over high heat. Add the oil and saute the vegetables for 3-5 minutes.
3. Add the rice and seasoning mix. Toss to mix thoroughly. Spread the rice and vegetables across the pan to allow them “fry” a bit more” – another 3 minutes or so.
4. Push the rice and vegetables to the edge of the pan, creating a well in the center for the eggs.
5. Lightly beat the eggs and pour in the center of the pan. Let set and scramble. Mix the egg with the rice and vegetables.
6. Remove from heat and serve with meat or vegetable stir fry and/or an Asian cucumber salad.

Blueberry Cheesecake Ice-Cream


Blueberry season is winding down! This to me means two things…get to a u-pick farm FAST for several pounds of the blue gems and finding as many ways to use them up throughout the year as possible!


Throughout the past several years, July has become the month of continuing our family tradition of picking blueberries at a local farm! I get all excited as soon the farms open for the season. I immediately start to think about how many pounds to pick so I have enough to freeze for the rest of the year. Usually, if we pick about 15 pounds or so, they last till about March or April. That’s a lot of picking! And perhaps that’s why my kids never get super excited about getting ready for this day! I guess the summer heat, rivers of sweat pouring down your back and all the patient work to pick the bluest berries could possibly make you a bit less excited!🙂 But, to their credit, they always go with us, try their best to do their part, and even have a bit of fun!

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So, after couple of hours of sweating buckets in the scorching sun, we managed to pick almost 13 pounds, little shy of what I would have ideally liked! After sorting through, rinsing, drying and freezing most of the berries, I saved just enough to try hand at my first batch of ice cream – blueberry cheesecake ice cream, combining two of my favorite things!

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The original recipe is found on the Eagle Brand website. With couple of minor tweaks, including substituting bit of milk for some of the heavy cream and incorporating crushed graham crackers, the ice cream turned out to be quite something! Although the recipe called for at least 4 hours of freezing, mine didn’t quite freeze to an ice cream consistency at 4 hours. But that didn’t stop me from serving this as soft serve for dessert following dinner. It was delicious! I did have enough to let freeze all the way. Next day, it was perfect! You may need to let the container stay at room temperature for about 5 minutes to make it easy to scoop.

This is the scoop served "soft-serve"

This is the scoop served “soft-serve”

This recipe is super easy to whip up! Literally! So, go ahead and give it a try! You will be happy you did!


Blueberry Cheesecake Ice-Cream

  • Servings: 6-8
  • Time: 5 1/2 hours
  • Print

1 cup blueberries
1 tablespoon lemon juice
2 tablespoon sugar
3/4 cup heavy/whipping cream
1/4 cup milk (I used 1%)
Lemon zest from 1/2 lemon
1/2 container sweetened condensed milk
1/2 package reduced-fat cream cheese
1 teaspoon vanilla
1/4 cup crushed graham crackers

1. In a small pan, simmer blueberries, lemon juice and sugar till the berries start to burst. Continue to simmer for about 5 minutes till the sauce thickens a little. Remove from heat and let come to room temperature.
2. In a medium bowl, whip the heavy cream till stiff peaks form. Keep aside while you proceed to the next step.
3. In another medium bowl, using hand held mixer, combine the condensed milk, milk and cream cheese till smooth. Add vanilla and the lemon zest.
4. Slowly incorporate the whipped cream into the condensed milk mixture.
5. Layer one third of the blueberry mixture into a plastic container (with a tight lid). Ladle in 1/2 of the ice-cream base. Sprinkle a tablespoon of crushed graham crackers. Now, gently swirl the two layers. Repeat with the remaining berry mixture, ice-cream base and graham crackers. Cover and freeze till completely set. This will take about 4-5 hours.

Serving tip: Let the ice-cream stay at room temperature for about 5 minutes to make it easy to scoop! Serve with additional blueberries and a sprinkling of crushed graham crackers!

Lighter Chocolate Chip Bread


Chocolate! What is not to love about it!!!

This recipe is a spinoff from the original recipe for Cinnamon-Swirl Chocolate Chip Bread by Sally’s Baking Addiction. The first time I baked this bread, I must confess I felt like I was transported to a great pastry shop somewhere! The smell of chocolate and cinnamon permeated the entire house and had my kids dash to the kitchen wondering what was baking!

Original Recipe from Sally's Baking Addiction

Original Recipe from Sally’s Baking Addiction

To top it off, I took some of the bread to work that morning (yes, the bread still slightly warm…needless to say, everyone raved about it and I obviously gave credit to Sally. I knew after the first loaf that this recipe was going to be keeper, but I wanted to find a way to “healthify” it up a little!

I thought cutting down the sugar content was quite easy to accomplish. Sally’s recipe calls for 1/2 cup of sugar with cinnamon to use in the cinnamon layer. Personally, I could do without it! So, there it is – my first calorie-saving switch was to eliminate the cinnamon sugar layer and instead use 1 teaspoon of cinnamon in the batter!

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Calorie-saving tip #2 – replace some of the oil with unsweetened applesauce! I substituted half the oil with the applesauce and you wouldn’t miss much of the moistness! Next time, I am going to try it with pureed prunes instead of applesauce to see how it turns out! I would imagine it will result in an equally delicious loaf with darker color! Yum!


Final nutrient-boosting tip (#3) – substitute 3/4 cup of the all-purpose flour with whole-wheat. Yes, yes, white flour baked goods are delicious, but at least I feel a bit better knowing almost half the flour is whole-wheat!🙂

"Lightened Up" Version - Can you tell the difference except for chocolate chip topping vs. chopped chocolate?

“Lightened Up” Version – Can you tell the difference except for chocolate chip topping vs. chopped chocolate?

This recipe is pretty simple to put together. As usual, measure out the dry ingredients, whip up the wet ingredients and fold in the dry into the wet making sure not to release your stress during the mixing process!🙂 Gentle does it! My recommendation is to save your stress release for another bread recipe that calls for extreme amount of kneading! Gentle mixing results in a lighter bread that is not tough! And oh, another word of caution…this bread takes a long time to bake – almost an hour! So, you have to be patient!

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Lighter Chocolate Chip Bread

  • Servings: 12
  • Time: 1 hour 15 min
  • Print

1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup mini or regular semi-sweet chocolate chips
1 egg at room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 cup buttermilk
1/3 cup unsweetened applesauce-oil mixture (I spooned in applesauce halfway up a 1/3 measuring cup and topped with oil)
1 teaspoon vanilla

2 tablespoons of sweetened coconut flakes
1 tablespoon of chocolate chips

1. Preheat oven to 350F; Spray a nonstick loaf pan with cooking spray on all sides and set aside. Alternatively, you can lay a piece of parchment paper on the bottom of the pan and spray over the sides of the pan. Parchment helps to remove the loaf easily from the pan.
2. Measure out the dry ingredients and sift into a medium bowl.
3. In a large bowl, whisk the egg. Mix in the sugars till all lumps are broken down. Stir in the buttermilk, applesauce-oil combo and vanilla.
4. Slowly stir in the dry ingredients, along with chocolate chips taking care not to overmix.
5. Spoon the batter into the prepared loaf pan. Top with some sweetened grated coconut (optional) and additional chocolate chips.
6. Bake for about 50-55 minutes till the bread is baked all the way through (confirm with the usual toothpick trick!).
7. Remove from oven, let cool in the pan completely. If you are in a hurry like I was the first time I baked, let cool for 10 minutes in the pan and carefully remove taking care not to scorch yourself (not advisable). Transfer to a cooling rack.

Bread will stay fresh in a tightly closed container at room temperature for about 5 days.

Coconut Curry Soup with Chicken and Vegetables


True it is July and there is just a glimmer of hope that it might actually start to feel like summer, but that shouldn’t stop you from wanting a comforting bowl of soup for a meal, right?! Well, let’s just assume that’s the case! I know a bowl of soup sounds far more inviting in the cold and dreary winter months, but hey, with this intensely flavored bowl, you might actually feel like you are vacationing somewhere in Thailand or Sri Lanka! 

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The idea for this recipe originated from a lunch break conversation with a colleague who was longingly taking out a warm bowl of homemade soup from the microwave. It smelled great and she went on to add that she was so sad that her last bit of soup made in bulk was going to be consumed! She quickly summarized the recipe for me while I made a mental note of just three things – curry powder, coconut milk and whatever you want to throw in to make it a meal! I also remembered with a smile a small Ziploc bag of kefir lime leaves that I had in the freezer from an online purchase eons ago! I knew adding that would mean I would get an addictive aroma of combination of curry, coconut and citrus! What not to love about this, huh!

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I didn’t have to wait around to make this recipe. I had all the ingredients on hand – you think it is weird?🙂 Especially those kefir lime leaves! Oh well! By the way, for those of you who wish to avoid meat, you can easily substitute the chicken with tofu and the chicken broth with vegetable broth. I think that in essence will make this recipe vegan! A really delicious one!


So, armful of assorted vegetables, a small tray of chicken thighs and a little of this and that, voila, the recipe was concocted in a flash! Seriously, don’t let the list of ingredients discourage you from trying this out. It is really a snap to whip up and the end result is….honestly, I think you should just make it and tell me yourself!


Coconut Curry Soup with Chicken and Vegetables

  • Servings: 6
  • Time: 45 min
  • Print

6 chicken thighs, skin removed
Salt and pepper to season the chicken
2 tablespoons canola oil, divided for use
2 large carrots, peeled and sliced into 1/4″ inch thick slices
1/2 large red pepper, sliced into 2″ strips
1/2 large green pepper, sliced into 2″ strips
1 cup sliced mushrooms (button or baby bella)
1/4 cup diced onions
2 cloves garlic, finely minced
1 tablespoon mild or medium curry powder
2 kefir lime leaves, zest of 1 lime OR 2″ piece of lemon grass, crushed
Zest from 1 lemon
Juice from 1 lemon
1/2 cup thick coconut milk
1 32-oz container chicken or vegetable broth
1 cup of water
2 tablespoons of soy sauce
Dash of crushed red pepper, optional
3 corn on the cobs, cut in half (optional)
1 cup of cooked noodles (rice or Udon preferred) – Optional

1. Season chicken pieces with salt and pepper and set aside.
2. Heat a large, heavy bottom pan over high heat and drizzle a tablespoon of oil. Place the chicken thighs in a single layer and brown on all sides. Remove from pan and set aside.
3. Add the remaining oil to the same pan and add the vegetables, including onion and garlic and saute for a few minutes.
4. Stir in the curry powder and cook for another minute or two till the raw smell of the curry powder fades away. Add in the browned chicken pieces.
5. Slowly add the chicken broth, water and soy sauce. Adjust the amount of soy sauce to your taste. Add in the kefir lime leaves, lemon zest and lemon juice. Cover the pan with a lid, reduce heat to medium and let the soup simmer for 30 minutes till the chicken is cooked through and vegetables are tender.
6. Reduce heat to low and slowly stir in the coconut milk, reserving a few tablespoons to top the soups before serving.
7. Serve hot with some noodles (if using) and a sprinkle of chopped cilantro.

You can refrigerate any leftover for consuming later. Just know that when you reheat, the soup may look a bit “split” because of the coconut milk trying to separate from the soup. The taste will still be great!

Citrusy Asian Salad in Crispy Wonton Shells


It’s been a very hectic week and I didn’t have the chance to go by the grocery store like I had hoped to. There was a potluck BBQ party on Saturday and I had to figure out a no-fuss, yet rather light summery appetizer to take along.  I know I had a tray of shaved beef in the freezer. Since one of my kids has more or less sworn off beef, I figured I could use the meat for an appetizer.

After a mental run down of what seemed like dozens of ideas, I decided on a summery, citrusy salad that could be eaten as a finger food. Ah, what better vehicle to hold the salad than crispy wonton shells! Have you tried those? I must say, this was my first time and I was quite impressed! The shells remained partially crisp the next day, even after a light drizzle of the delicious citrusy-Asian dressing.

It is super easy to make the shells. Just spray a muffin pan and gently mold a wonton wrapper into a general cup shape and bake at 350F for about 7 minutes or so. Similarly, shaved beef is super easy to cook. Fast too! Just season with whatever – in this case, an Asian-inspired marinade, and just saute for a few minutes.


The salad dressing, which probably is the best part of this entire dish, is a simple combination of lemon juice, honey, teriyaki sauce, few drops of dark sesame oil and a dash of salt and pepper.


Just layer on the salad ingredients and drizzle the dressing right before serving. These cups were a huge hit at the gathering and people raved about the dressing. Addition of lemon zest does take it a whole new level, so don’t hold back on it!


So, what are you waiting for? Get ready to impress your friends and family at the next gathering with this super light, yet super delicious Citrusy Asian Salad in Crispy Wonton Shells!


  • Servings: ”18″
  • Time: ”40
  • Print

18 wonton shells
cooking spray
2 cups of Spring green mix
1/4 cup thinly sliced salad radish
1/4 cup finely minced red peppers
1/2 lb shaved beef
1 tablespoon oil
2 tablespoons reduced-sodium soy sauce
2 cloves garlic, finely minced
1/4 cup finely chopped roasted peanuts
Zest from 1 lemon
Juice from 1 lemon
1 tablespoon honey
2 tablespoons teriyaki sauce
1/4 teaspoon dark sesame oil
2 tablespoons canola oil
dash of salt and pepper

1. Preheat oven to 350F. Spary a muffin pan with cooking spray. Carefully place a wonton wrapper into each of the muffin cups and gently form into shells. Bake for 8 minutes till golden. Remove from oven and let cool in the pan.
2. In a medium frying pan, spoon a tablespoon of oil and heat over medium high heat. Add the beef and quickly stir around till meat is browned. Add the teriyaki sauce and garlic and saute for another 3 minutes. Turn off heat and let the meat cool to room temperature.
3. In the meantime, remove the wonton shells from the muffin pan and carefully arrange them on a large platter. Place a layer of salad greens into each shell. Place about a tablespoon of the sautéed beef and top with radish and peppers. Sprinkle with crushed peanuts. Set aside while you prepare the dressing.
4. In a small bowl, whisk together the lemon zest, lemon juice, teriyaki sauce, sesame oil, canola oil, honey, salt and pepper. Drizzle the dressing over the salad cups right before serving.

Perfect blueberry muffins


Berries are a perfect way to start off a sunny morning -even a weekday one! Blueberries, strawberries, raspberries, blackberries….I just love them all!


I hope you have had the opportunity to try my raspberry scones! They are divine. Although I debated another scone recipe this morning, I went for buttery streusel topped blueberry muffin instead. This recipe is adapted from the original at the Café Sucre Farine. The recipe called for the blissful combination of lemon and blueberries! Heavenly!


This recipe is so easy – I mean it. Even though the original recipe calls for creaming the butter and sugar, I decided to skip that step, mainly because I have made several batches of muffins before and I felt confident the muffins will turn out just fine without this additional step.


So, grab yourself the basic ingredients I am sure you already have in your pantry and whip up this recipe in time for a great grab n’ go breakfast.

Perfect Blueberry Muffins

  • Servings: 12
  • Time: 45 min
  • Print


Crumb topping

3 tablespoons butter, melted
¼ cup demerara sugar
½ cup all-purpose flour
½ cup oatmeal
¼ cup finely chopped almonds

1 cup whole wheat flour
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter, melted
¼ cup oil
¾ cup sugar
2 large eggs
¼ cup light sour cream
¼ cup milk mixed with 1 tablespoon lemon juice (set aside for 5 min)
Grated lemon zest from 1 lemon
1 teaspoon vanilla
1 ½ cups frozen wild blueberries
Glaze (Optional)
3 tablespoons lemon juice
1 cup powdered sugar

1. Heat the oven to 375F. Spray a 12-cup muffin pan with nonstick cooking spray and set aside. You can also use muffin liners.
2. Prepare the streusel topping by combining all ingredients till crumbly. Set aside.
3. In a large bowl, sift together the flours, salt, baking powder, baking soda and sugar.
4. In a smaller bowl, lightly whisk the eggs. Whisk in the sour cream, curdled milk, oil, melted butter, lemon zest and vanilla.
5. Gently stir in the wet ingredients into the dry mixture just until moistened.
6. Fold in the frozen berries taking care to avoid breaking too many berries. I say this because it is inevitable your batter is going have bluish tint running through it no matter how careful you are! 
7. Spoon the batter into the muffin pan. Don’t level the batter. Top with a generous amount of the streusel topping.
8. Bake the muffins for 5 minutes at 375F. Decrease heat to 350F and continue baking for another 20-25 minutes till the tops are golden and the muffin is cooked through.
9. Remove from the oven, let cool in the pan for 5 minutes. Carefully remove the muffins from the tin and let cool on a wire rack till completely cool.
10. While the muffins are cooling, prepare the glaze (optional) by vigorously stirring together the lemon juice and powdered sugar to a “drippable” consistency (say, like honey).
11. Lightly drizzle over the muffins. Let set.
12. Store muffins tightly covered for up to 5 days.

Kiwi-Cranberry-Raisin Bars

Hi folks, it’s been a long time! One of those whirlwind of few weeks and I really missed posting.


So, what better way to make a come-back than with a recipe that calls for an unlikely combination of fruits. Seriously, kiwi, cranberry and raisin? Yes, yes! And trust me, you won’t be sorry that you invited them to the same party!


The idea to use kiwi came from having a bag of dried candied kiwis sitting around in the pantry waiting to make an appearance in a recipe – any recipe. This was around the time I was contemplating whether to bake homemade treats for school lunches in an attempt to make them a little less “junk”. Although this adaptation of a Cooking Light recipe still has more sugar than I prefer to add, the website has these at under 140 calories per serving size (and their serving size was larger than how I cut my bars). In my version of the recipe, since I used candied kiwi and sweetened cranberries, I reduced the sugar to 1/2 cup. I guess that’s not too bad – or so I hope!


These bars have the right sweetness balanced by the fruity firm, chewy texture of the candied fruits. Needless to say, they were quite a big hit with my family. Give it a try!


Kiwi-Cranberry-Raisin Bars

  • Servings: 24
  • Time: 45 min
  • Print

1/2 cup of dried/candied fruits – kiwi, craisins and raisins
1 1/2 tablespoons water
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped walnuts
Cooking spray
1 tablespoon powdered sugar, if desired

1. Preheat oven to 350F. Line a 8-inch square baking dish with parchment paper and spray with non stick cooking spray. Set aside.
2. Sprinkle water over the dried fruits and microwave for 20-30 seconds. Remove from microwave and set aside to cool.
3. In a medium bowl, combine flour, baking powder, baking soda and salt.
4. In a large bowl, combine butter and brown sugar. Use a hand mixer to make the job easier. To this, add the mashed banana, buttermilk, vanilla extract and egg whites one at a time. Mix well to combine.
5. Mix in the dry mixture in two parts just until combined. Fold in the fruits and walnuts.
6. Spoon the mixture into the baking pan and smooth the top.
7. Bake in the pre-heated oven for 25-30 minutes till the top is set and golden.
8. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Cut into 24 pieces. Dust with powdered sugar, if desired.

Store covered in an airtight container for about 5 days.