Mix it up with Mani Recipe
Archives
October
- Pumpkins and Pears
Recipes:
Pear Ginger
Compote
I love to make just about anything with pears, especially in
the fall. A hint of ginger seems to bring out the best taste, but
it is easy to overpower the delicate flavor of a pear.
Tamale Pie
This is a large recipe, easily feeding 6, or 8-10 with side
dishes. Perfect for a weekend supper with family or just to have
extra on hand.
Pumpkin Cake with Maple
Almond Glaze
Pumpkin seems to be on everyone’s’ mind this time
of year. You can whip this up in no time because it doesn’t
require mixers or any baking equipment. Super moist, not too sweet,
with a hint of maple and crunchy almonds on top. Yum.
September
- Fall Harvest
Recipes:
Autumn
Berry OatCakes
These are hearty and filling to get your day started right.
Chewy
Butterscotch Pecan Cookies
I can't decide which way I like these better—flattened
completely till they’re thin and chewy, or just flattened
a little, so they’re dense and chewy.
Ratatouille
I was inspired – okay, I laughed my head off – at
the recent animated movie of the same name. But the attention to
authentic detail in the kitchen really grabbed me.
August - Final
Summer Fling
Recipes:
Savory
Zucchini Parmesan Bread
I like to make these in mini loaf pans, so I can give a few
away as gifts or pop some in the freezer for last minute hors d'oeuvres
- serve sliced, with some nice cheeses.
Diana’s
Spelt Flour Pancakes
These were the breakfast highlight of summer vacation, made
extra special with wild berries picked by the side of the lake.
Heirloom
Tomato and Bread Salad
This recipe seems so simple yet creates much delight whenever
it is served.
Recipes:
Blueberry
Polenta Cake
Blueberries are in! Lemon always brings out their best taste
and honey helps lock in the moisture.
Dulce
de Leche Ice Cream w/ grilled peaches
The best dulce de leche is made from real milk, not condensed
milk. The best I have tasted are from Argentina.
Grilled
Potato Salad
This is a very forgiving recipe, easy to add in or substitute
whatever is overflowing at the market or in the garden.
June- Cool
Summer Favorites
Apricot
Cherry Buckle
Buckles are batters that cook up and buckle over the fruit on
top. I first read about them in Lee Bailey's "Summer Desserts",
a book made just before the advent of high-style food photography.
Strawberry
Sorbet Cream
Be sure to use ripe, tasty and preferably organic berries grown
as locally as possible.
Summer
Quinoa Salad
Pronounced keen-wa, this whole grain is extremely high in protein
and cooks quickly.
May - Spring at
the Farmers Market
Spring
Onion Chicken w/ White Wine Cream Sauce
Spring onions and spring or “green” garlic, are
the baby versions of full grown onions and garlic.
Strawberry
Cream Scones
Strawberries have the annoying habit of dissipating when they bake.
Rhubarb
Strawberry Squares
2006
December
- A few Brunch ideas and One Big Show Stopper
Almond
and Cherry Scones
Use the thin sliced “slivered” almonds for the crunch
and dried cherries for their wonderfully sour burst of flavor.
Figgy
Orange Muffins (an essential whole grain recipe)
Better than figgy pudding.
“Burnt
Sugar” Caramel Almond Cake
The simple caramel syrup, made with no need for candy thermometers,
infuses both the cake and the icing.
Warm
Scallop Salad w/ Bacon, Oranges and Mixed Greens
Okay, this is one of those recipes-you actually have to grate
and peel an orange!
November
- Time to Play with Sugar
Almond
Crescents
Golden bakers sugar is a finely ground, sandy brown, slightly
caramelized sugar perfect for this cookie.
Maui
Krinkles
Turbinado sugar is one of the few remaining sugars still grown
on the Hawaiian islands.
Shoofly
Pecan Bars
I’ve taken this old-fashioned pie recipe and transformed
it into bars.
Stem
Ginger Biscuits
Don’t be scared by the title, these are really crisp little
cookies, called biscuits in England.
October
- Don't Cry for Me, Dulce de Leche
Buenos
Aires Dulce de Leche
Although it sounds intimidating, this was remarkably easy and
did not stick to the pan.
Alfajores
This cookie is springing up everywhere, crumbly crisp, sandwiched
with dulce de leche.
Lula's
Chocolate Cake
Deep, dark, light textured and very chocolatey.
September
- It’s Huckleberry Time
Huckleberry
Waffles and Pancakes
I often double this recipe and freeze the extra waffles for
a quick weekday breakfast.
Peach
and Huckleberry Tart
This tart crust is tender-soft yet crisp, the perfect foil for
a not-too-sweet filling.
August
- Everythings' coming
up peachy... or nectarines?!?
Nectarine
Cobbler with Corn Meal Biscuits
-no sugar added-
Anyone that loves fruit desserts will appreciate this. The agave
or fruit juice concentrates allow the natural fruit flavor to predominate.
No overpowering sugar taste here. Perfect as is, even better with
a dollop of vanilla ice cream. And leftovers...I have this for breakfast!
July
- Cool Down with Home Made Ice Cream
Recipes:
Brown
Sugar Ice Cream with
Cinnamon Caramel
I always buy herbs and spices in small quantities at a natural
foods store or co-op to guarantee freshness. (It's also a
great way to avoid purchasing an entire bottle of something that
will be stale before you use it up). Fresh cinnamon will be
redolent with oils, therefore you may use less than you might think.
Vietnamese cinnamon is quite pungent while canela, the cinnamon
popular in Mexican cooking (though grown in Sri Lanka), tends to
be smooth and mild.
Orange
Sherbet
Use fresh squeezed juice for the best flavor, store bought or
made at home. For the dairy, cream will taste much richer
and yield a creamier texture. For a lower fat content, milk
works fine yet results in a slightly grainier texture.
Raspberry
Yogurt Parfait
For the creamiest texture, use plain, whole milk yogurt, preferably
one made with tapioca or gelatin. Apple juice will work fine
as a substitute for the pineapple juice.
June
- Trio
of Summer Puddings
Recipes:
Coconut
Meringue Custards
This is a fantastic pudding with all the steps pared down to
a minimum. Thanks to Akasha Richmond’s new cookbook, Hollywood
Dish. I am certain it will work with regular milk if you are not
lactose intolerant. But if you have always been curious about how
to make soy taste great - try this recipe!
Hot Fudge Pudding
Adapted from a mid 20th century recipe, I’ve added coffee
and good quality chocolate to give this the oomph that modern day
chocolate lovers are seeking. Just mix and bake, it’s quite
simple and forgiving.
May
- Farro,
the Ancient Italian Grain Makes a Major Comeback
Lemon
Farro Salad with Poached Baby Artichokes
Baby artichokes are tender all the way through, and they have
not developed the “choke”, the coarse fibers that must
be removed from larger ones. Kitchen scissors and a good, sharp
knife are the simplest way I know to trim an artichoke. Be sure
to dip in a bowl of water with vinegar or lemon juice to prevent
artichokes from turning brown, and begin cooking as soon as they
are ready.
Brown
Butter Cookies
If you have never had the delectable taste of browned butter,
you are in for a treat. Based on a recipe from my friend Nancy Kux
of Nancy's Fancies in San Mateo, California. Quick and easy, perfect
for a warm spring day - no mixing equipment needed!
Chocolate
Almond Torte
A true chocolate lover’s dessert, and several degrees
simpler than a flourless chocolate cake. Hard to believe it is made
with whole grain flour. The glaze and garnish add a little time
to the preparation; if you like, simply sprinkle the torte with
powdered sugar and serve.
April
- Whole
Grain, Gluten-free and Un-hydrogenated
Recipes:
Apple
Flapjacks
-whole grain and gluten free-
I have sampled these tasty oatcakes many times, popular in bakeries
throughout Scotland and England. This is the first time I have ever
attempted to make them and I’m hooked! They’re often
made with raisins and other dried fruits and nuts instead of the
moist apple filling. Once you see how easy the recipe is, add in
your favorites and make this recipe your own.
Strawberry
Rhubarb Turnovers
These turnovers are perfect for the season. Rhubarb is just
in, strawberries too. This crust is tender and flakey, thanks to
the combination of palm shortening and vegetable oil. Many supermarkets
have un-hydrogenated shortening, made from palm oil. It is cholesterol
free and slightly lower in saturated fat than butter.
Blueberry
Scones
-gluten free-
A little research into the field of gluten-free baking reveals
that various starches, such as corn starch, and gums help fill the
role of wheat flour, binding the grain together. These are surprisingly
light and tasty when fresh baked. Feel free to use the base mixture
and add in your favorites - other berries, raisins, nuts, citrus
peel, etc.
March
- Sugar for Flavor and Texture
Recipes:
Oatmeal
Peanut Cremes
Pork
Tenderloin with Tequila Brown Sugar Adobo
Muscovado
Cheesecake with Graham Cracker Cornmeal Crust
February
- Time for cake?
Sticky
Toffee Pudding
Pure heaven as is, but you may want to serve with ice cream
or whipped cream to accentuate and cut the richness.
Walnut
Bundt Cake with Orange, Rum and Brown Sugar Syrup
Walnut oil is rich in polyunsaturates and omega 3’s. Besides
that, it tastes great. Feel free to use all vegetable oil if walnut
oil is unavailable.
January
- There’s
Something About Lemons...
Mani’s Lemon Tart
-no sugar added-
This is wonderfully lemony, sweet, smooth and tart. Most people
will never know - and will not believe - it is made without sugar.
Mani’s
Lemon Bars This is a classic lemon bar
recipe. To keep longer than a few days, it’s best to wrap
each bar in plastic and freeze. If you choose to sift powdered sugar
over the top, it tends to be absorbed after a day or two - simply
sift a few more tablespoons over the bars before serving.
December
- A New Twist on Old Favorites
Honey
Vanilla Marshmallow Kisses
What can I say about marshmallows? Everyone
loves them. (My version calls for honey to replace the corn syrup).
I like to make these in gigantic chocolate chip shapes, suitable
for floating on top of a mug of hot chocolate. Which is, after all,
the reason marshmallows exist.
Sweet
Potato Walnut Bread
Use the shredding disc on a food processor to make it easy to
grate the sweet potato. This bread stays remarkably moist for at
least 5 to 6 days.
Smokey
Pumpkin Seed Brittle
This is a simple riff on peanut brittle. Use raw pumpkin seeds,
available in the bulk section at natural foods stores. Be sure
to store airtight to keep crisp and “brittle”.
November
- A Healthful Approach to Pie Baking
Deep
Dish Apple Pie
-all fruit sweetened-
Normally I use Granny Smith apples for baking, for their slight
tartness. However, the frozen apple juice and lemon juice in this
recipe provide plenty, so I recommend any firm apple, other than
Macintosh, in this case.
Pumpkin
Pie
Just as I love roasted squash with brown sugar, I prefer the
richness of brown sugar in my pumpkin pie filling. It does require
blending to break up the lumps in the sugar. If you like, all white
sugar may be used instead
October
-
Bars and Bite-Size Desserts: One for the cookie jar, one to feed
the crowds and one gluten free
Chocolate
Chunk Congo Bars
Adapted from David Lebovitz’ The
Great Book of Chocolate, who in turn reprinted this all time favorite
recipe from Flo Braker. The original recipe calls for chocolate
chips, which you can use. I prefer darker chocolate cut in chunks.
With a name like Congo Bars, I had to add the coconut.
Pear and Cranberry
Bars
-gluten free-
If oats do not fit into a specific gluten free diet, substitute
rolled quinoa or amaranth instead. Both are available at natural
foods stores, along with the other specialty flours and nut meal
listed here.Pumpkin
Cranberry Cheesecake with Gingersnap Crust
This is a great way to feed the crowds. While most cheesecakes
take hours or overnight to set up, you can save time by placing
it in the freezer till cooled. Bake today and serve tonight!
September
-
A Coupla Cupcakes
Secret
Lemon Poppyseed Cupcakes
Chocolate
Cupcakes with “Just Like Mom’s “ Frosting
August
Peach
Upside Down Cake
Jammin’ Butter
Cookies
Blackberry Cabernet
Sauce
July
Vanilla
Sandwich Cookie
Cocoa Sandwich Cookie
Chocolate Ice Cream
Summer Vanilla Ice
Cream
June - Table
for one?
May -
Strawberry Desserts Three
Ways
April -
Heirloom Corn Meal
Chicken
Pot Pie w/ Corn Meal Biscuit Crust
Glazed Orange Cornmeal
Cookies
Lemon Corn Meal Pancakes
March - Ode
to Tassajara
Tassajara
Carrot Cake
Frosted Banana Bread
Whole Wheat Muffins
February -
How to Cook with Whole Grains
Peanut
Butter and Honey Cookies
Caramel Applesauce
Cake w/ spelt flour
Quinoa Pilaf
January - Comfort
Food in Winter
Baked
Tandoori Chicken
Lentil Soup with Yogurt
and Lime
Lemon Yogurt Muffins
December 2004
- Holiday Brunch Baking
Light
Whole Wheat Waffles
Five Grain Berry Muffins
~no sugar added~
Baked “Doughnuts”
November - Icons
of autumn - pumpkin, cranberry and walnuts
Pumpkin
Biscuits w/ Orange Honey Butter
Orange Honey Butter
Pumpkin Cranberry Bread -no
sugar added-
Lemon Walnut Jumbles
October
- Halloween Candy
Cranberry~Walnut
Chocolate Clusters
Fruit and Nut
“Truffles” -all fruit, no sugar-
Honey~Almond Bars
September - Back
to school means back to the Cookie Jar
Double
Oatmeal Cookies
Cranberry Almond
Breakfast Bars
Pinyon Cookies
August
- Feeding the Summer Crowds
Reunion
Scones
Peach Johnnycake
Honey Almond Caramel
Summer Vanilla Ice
Cream*
July - Time
to Dip and Pucker
Chipotle
Cheddar Fondue
Limey Pudding
Raspberry Linzer
Cookies -reduced fat-
June
- Ready
for Summer?
Berry
Upside Down Cake ~fruit sweetened~
Coconut Shortbread
Reduced fat Chocolate
Hermits
May - All
About Chocolate
White
Chocolate and Mascarpone with Strawberry Sauce
Smore’s Bundt
Cake
Bittersweet Chocolat
“Pot de Creme”
Apricot and Milk Chocolate
Bars
April
- All About Sugar
Muscovado
Cookies
Demerara "Granola"
Scones
Apple and Rhubarb
Cobbler with Semolina Biscuit Crunch
March
- ..And the winners are: figs,
prunes, miso and oranges!
Hearty
Miso Vegetable Soup
Seared Scallops with
Oranges, Bacon & Spinach
Orange Plum Snack
Cake
Fig and Semi-Sweet
Chocolate Bars
February
- Have a Sweet Valentines
Black
Bean Soup
Bacon & Cheddar Corn Bread
Instant Butterscotch Pudding
Valentine's Heart Cookies - (half sugar,
half sucralose)
January
- New Years Carb Resolution
Buttermilk
Biscuits
Cherry Pecan Muffins
Peanut Butter High Protein
Cookies
Yogurt Waffles with
Soy Protein
