Quick Bread serves admirably from the brunch table to housewarming gestures to the afternoon tea.

Quick Breads taste great, keep well and is a good addition to any meal of the day

This Orange Cranberry Quick Bread isn’t overly sweet. It pairs very well with your favorite jam, specially good with marmalade.

This bread  is very moist and tender, but not too heavy or dense. The dried cranberries are a bit sweeter than undried, so they’ll punch up the flavor, as well.

The toasted pecans add some crunch to this delicious bread. I use some whole wheat pastry flour, but it can be replaced by all-purpose flour.

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Orange Cranberry Tea Bread

Author: Citronlimette

Serves: 1 large

Ingredients

• ¾ cups all-purpose flour
• ¼ cup whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ cup granulated sugar
• ½ cup Plain Greek Yogurt
• ¼ cup chopped pecans, toasted
• 3 tablespoons 1% low-fat milk
• 3 tablespoons melted butter
• 3 tablespoons orange marmalade
• 2 teaspoons grated orange rind
• ½ cup dried cranberries
• 2 large eggs
• Cooking spray
• 3 Tablespoons brown sugar

Instructions

1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist, fold in the cranberries.
3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle the brown sugar on top. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

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These Stuffed Portobello Mushrooms with Roasted Tomatoes, Peppers and Feta Cheese make a great vegetarian entrée or a delicious appetizer.

Portobello mushrooms are meaty and have a rich flavor.

Make the Oven-Roasted Tomatoes recipe in advance. You can also roasted some red peppers,  but I often buy my roasted red peppers in a jar to save some time.

Remove brown gills from the undersides of mushrooms using a spoon; discard gills. pop out the stems by pushing them from side to side until they  snap out.  Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil the mushrooms for 5 minutes.

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Stuffed Portobello Mushrooms

Author: Citronlimette

Serves: 4

Ingredients

• 4 large Portobello mushrooms
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 large garlic clove, finely chopped
• Salt and pepper, to taste
• 1 roasted tomatoes recipe
• 1 roasted red pepper, diced
• 4 ounces feta cheese
• 2 Tablespoons parmesan cheese
• 1 tablespoon fresh chopped parsley

Instructions

1. Place the clean mushrooms on a foil lined rimmed baking sheet.
2. Whisk together the olive oil, lemon juice, and garlic. Brush mushroom caps inside and out with the olive oil mixture. Sprinkle each cap with salt and pepper.
3. Preheat the broiler. With the oven rack on the second to the top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. Remove from the oven.
4. Preheat the oven to 350F. Fill the caps with the roasted tomatoes, roasted red peppers and sprinkle some feta cheese, parmesan cheese and parsley.
5. Bake for 12 minutes or until hot and the cheese has softened.

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This recipe is adapted  from  A food Centric life  blog!

Go beyond burgers and steaks and grill fresh fruit to serve as a side dish, salad, or dessert. Grilling fresh fruit brings out even more of its natural sweetness and creates a mouthwatering dish.

Peaches and other stone fruits work beautifully with the charring flames of a grill.

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Grilled Peaches

Author: Citronlimette

Serves: 4-6

Ingredients

Dressing:

• 1 tablespoon brown sugar
• 2 tablespoons white balsamic vinegar
• 1 tablespoons extravirgin olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons vanilla extract
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon salt

Fruit

• 1 pound firm peaches, halved and pitted
• ½ pound firm nectarines, halved and pitted
• Cooking spray
• Mint sprigs (optional)

Instructions

1. Prepare grill.
2. To prepare dressing, combine first 7 ingredients in a small bowl, stirring well with a whisk.
3. To prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side. Remove from grill. Drizzle fruit with dressing. Garnish with mint sprigs, if desired.

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Adapted from Cooking Light Magazine.

Vodka sauce usually has a pinkish hue and is creamier and richer texture than regular marinara, thanks to the additon of vodka and cream.

With this version, however, I use half and half instead of the cream.

This dish is a vibrant mix of sautéed garlic, shallots , onions, tomatoes, and vodka, tempered with half and half.

This Italian-American sauce is usually tossed with penne.  Make a heathy meal of it by topping the pasta and sauce with  slices of boneless chicken breast.

This is an extremely simple pasta sauce to prepare, making it ideal for a hearty weeknight dinner.

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4.0 from 1 reviews

Penne with Chicken and Vodka Sauce

Author: Citronlimette

Serves: 4

Ingredients

• 2 tablespoons olive oil, divided
• 1 small onion, finely diced (1 cup)
• 1 shallot, finely diced
• 2 minced garlic cloves
• 1 (26-ounce) low-sodium can diced tomatoes in juice
• 1 (8-ounce) can no-salt-added tomato sauce
• ½ cup vodka
• ¼ teaspoon crushed red pepper
• ¼ cup half-and-half
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 4 cups cooked whole wheat penne pasta
• 2 tablespoons chopped fresh basil
• 2 Tablespoons fresh chopped parsley
• 4 boneless, skinless chicken breasts, cut in strips
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon coarse black pepper
• Fresh Parmesan

Instructions

1. Heat 1 Tablespoon oil in a medium saucepan over medium-high heat. Add onion and shallot and cook until soft and translucent, 6-7 minutes. Add garlic and cook 1 minute.
2. Add tomatoes with juice, tomato sauce, vodka, and crushed red pepper, then bring to a boil.
3. Reduce heat and cook, stirring occasionally, until sauce reduces slightly, about 10 minutes.
4. Add half-and-half, and cook until sauce reduces, 5 minutes. Stir in salt and pepper.
5. To season the chicken breasts, sprinkle the chicken strips with the oregano, salt and black pepper.
6. In a large skillet, heat the remaining olive oil and add the chicken strips.
7. Cook the chicken thoroughly, until no pink remains. Remove the chicken and set aside.
8. Place ⅔ cup pasta in a bowl and top with ½ cup vodka sauce.
9. Arrange 2 ounces of chicken on top of pasta and garnish with chopped basil, parsley and fresh parmesan.
10. Adapted from Cooking light magazine!

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The last few days have been very busy. Between cooking, baking, menu planning, and cooking classes, the days had seem too short.

I always try to find some time to bake even if I have a trillions things to do.

Yesterday afternoon, I made myself a nice cup of tea, turn the music on, and  took my baking supply  out  to make some healthy cookies. Since I have discovered quinoa, millet and brown rice flours, they are my key ingredients for baking.

I enjoy in particular,  the nutty flavor of the quinoa flour in cookies and muffins.

I replace the egg with “flax egg”. Flax seed is a major source of fiber, antioxidants and omega-3 fatty acid. Mixing ground flax seed in warm water, turns the texture gelatinous and egg like.

This goey gelatinous mixture is an excellent replacement for egg in cookies and muffins.

These  cookies are flavorful, and gluten-free.

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OATMEAL AND RAISIN COOKIES

Author: Citronlimette

Serves: 12 larges

Ingredients

• ¼ cup + 1Tablespoon flax seed meal
• 8 Tablespoons butter
• 1 teaspoon vanilla extract
• ½ cup cane sugar
• ¼ cup brown sugar
• ½ cup quinoa flour
• ¼ cup millet flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ teaspoon cinnamon
• 1 cup gluten free old-fashioned oats
• ¾ cups rasins

Instructions

1. Preheat oven to 350F. Line 2 baking sheet with parchment paper.
2. Combine 1 Tablespoon flaxseed meal with 3 Tablespoons fresh water for your “flax egg”. Set aside.
3. In a bowl of a stand mixer, cream the butter, cane sugar, and brown sugar, on medium speed. Add the flax egg and vanilla. Mix another 35 seconds. Set aside.
4. In a separate bowl, combine the remaining flax meal, quinoa flour, millet flour baking soda, salt, cinnamon, and oats.
5. Stir the dry ingredients into the wet mixture, until well combined. Add the raisins and mix gently.
6. Drop heaping tablespoons of batter onto the baking sheets, making sure to leave some space between the cookies.
7. Place in the oven and bake 15 minutes.
8. Remove from the oven and transfer to cooling rack.

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This Blueberry-Chia Smoothie is a feel-good smoothie.

Begin your morning routine with a tasteful smoothie including a dose of omega-3.

Chia is very rich in omega-3 fatty acids, even more so than flax seeds. 

Making smoothie is quick and easy. Place all your ingredients into a blender and Voila!

There are a couple powerful, high-end blenders on the market, but none of them quite match the power and versatility of a Vitamix 1782 TurboBlend, 2 Speed

After using several top-of-the-line blenders over the last few years, I’ve come to love my Vitamix!

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Blueberry Chia Smoothie

Author: Citronlimette

Serves: 1

Ingredients

• 1½ cups coconut milk beverage
• 1 frozen banana
• 1 Tbs. raw honey or agave
• 2 Tbs. chia seeds
• 1½ cup frozen blueberries

Instructions

1. Place all ingredients into a blender and blend until smooth for about 30 seconds. If mixture is too thick, add more coconut milk.

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Imagine waking up to the wonderful smell of cinnamon and apples. These Apple Cinnamon Muffins make a great breakfast or a wonderful afternoon snack.

These muffins are not overly sweet. I love the addition of the cinnamon topping.

I like to use whole wheat pastry flour when making muffins, I like the wholesomeness of the flour.

If you don’t have whole wheat pastry  flour, you can use all all-purpose flour or regular whole wheat flour.

These muffins are filled with chunks of fresh apples and cinnamon. Easy to make and delicious to eat.

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Apple Cinnamon Muffins

Author: Citronlimette

Serves: 12

Ingredients

• 1¼ cup whole wheat pastry flour
• 1 cup all-purpose flour
• ½ cup brown sugar
• ¼ cup sugar
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 egg
• 1 cup low-fat milk
• 2 apples, peeled, cored, and finely chopped
• 4 tablespoons (1/4 cup) butter, melted

For the Topping:

• ½ cup turbinado sugar
• ⅓ cup all-purpose flour
• 1 teaspoon cinnamon
• 3 tablespoons melted butter

Instructions

1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, combine whole wheat flour, white flour, brown sugar and white sugar, baking powder, baking soda, salt and cinnamon.
3. In a medium bowl, beat together the egg and milk. Stir in chopped apple and melted butter. Add all at once to flour mixture; stir just until mixed (batter will be very stiff).
4. Spoon into prepared muffin tin, filling each cup about two-thirds full.
5. To make the crumb topping, in a small bowl, combine turbinado sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.
6. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

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Looking to impress your family and friends, these Apple Crème Brûlée Mini Pies are stunning.

I always love Crème Brûlée. Combine with apples and you have a delicious dessert.

As intimidating as it seems, crème brûlée is very simple to make and make a spectacular presentation.

Crème brûlée is a french dessert, smooth and delightful.

These Apple Crème Brûlée Pies are baked in muffin tins.

I have found this wonderful recipe in A Year of Pies: A Seasonal Tour of Home Baked Pies. In this book, the author guides you through the entire pie-making process, from rolling it out to make it lovely, offering time-honored tips for perfect pies along the way.

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4.0 from 1 reviews

Apple Creme Brulée Mini Pies

Author: Citronlimette

Serves: 12

Ingredients

• 2 Pre-made unbaked refrigerated pie crusts (or you can use made if you prefer)

Apple Filling

• 3 Tablespoons unsalted butter
• 2 medium-size apples, peeled, cored and chopped
• 1 Tablespoon lemon juice
• 1 Tablespoon sugar
• ½ teaspoon cinnamon

Custard Filling

• 8 large egg yolks
• ¼ cup sugar
• 1½ cups heavy cream

Topping

• ½ cup sugar

Instructions

1. Preheat oven to 375 degrees. Spray (12 portion) regular size muffin pan with cooking spray.
2. Cut 12 circles out of the unbaked pie crust with a 3½ inch cookie cutter. Place a round of crust into each muffin cup and press to insure the cup is evenly lined with the crust.
3. Bake the crust for 10 minutes, then remove from the oven. Cool for 10 minutes.
4. Apple Filling
5. Melt the butter in a medium-size saucepan over medium-low heat. Add the apples, reduce the heat and cook for 8 minutes until soft.
6. Add the lemon juice, sugar and cinnamon. Cook 2-3 minutes.
7. Custard
8. Combine the egg yolks and sugar in a medium-size bowl. Whisk until well blended.
9. Heat the cream in a small saucepan over medium heat until bubbles begin forming.
10. Remove from heat and drizzle it slowly into the egg yolk mixture. Whisking constantly.
11. Assembling the pies
12. Place about 1 Tablespoon of the apple filling in the crust, then pour in the custard filling and divide evenly.
13. Bake for 25 minutes and before serving, sprinkle 1 Tablespoon of sugar over the filling of each pie.
14. Use a torch or brown the sugar under the broiler.

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These Asian-inspired stuffed peppers are pretty tasty. They are a great mix of textures and flavors.

They are packed with delicious veggies, meat and rice and make a beautiful meal. They are very filling.

You can make these stuffed peppers using black beans, or extra firm tofu to make them vegetarian, or you can omit the protein and just use the rice and vegetables.

Use quinoa or soba noodle instead of rice for a different twist.

Bell peppers of any color will work; choose according to your taste.

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Asian Stuffed Peppers

Author: Citronlimette

Serves: 4

Ingredients

• 1 lb ground beef or ground turkey
• 2 garlic cloves, minced
• ½ medium onion, diced
• 1 cup cooked rice
• 2 large red bell peppers
• 2 tablespoons hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons dark sesame oil
• ½ cup diagonally sliced snow peas
• 2 tablespoons chopped fresh cilantro

Instructions

1. Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a baking dish. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain.
2. In a frying pan, add ground beef or turkey, garlic, and onion, Brown meat, near end of browning process, drain off any excess fat (if necessary).
3. Return the mixture to the skillet, add hoisin sauce, soy sauce, sesame oil, snow peas and cook 3 minutes or until vegetables are tender. Stir in rice.
4. Remove from heat.
5. Fill each pepper with meat/rice mixture and bake, in an oven safe baking dish, at 350 for 10 minutes.
6. Garnish with cilantro.

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Baby Bok Choy is one of my favorite greens.  The Asian vegetable has a mild, sweet flavor that  lends itself to stir-fries, soups. salads and pasta dishes.

Baby bok choy are more tender and incomparably milder than big bok choy. They’ve also got it all over their adult counterparts when it comes to relative ease of cooking. Whereas the adult counterpart demands a sort of tag-team approach — the crunchy stems must be separated from the leafy greens and cooked far longer — the diminutive bunches can be braised whole.

When buying Bok Choy, choose those bunches with vibrant green leaves that bear no trace of yellowing or wilting. Figure a head or two per person. Place in a plastic bag — but do not close — and refrigerate for no more than three days.

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Bok Choy with Mushrooms and Peppers

Author: Citronlimette

Serves: 4

Ingredients

• 1 Tbs. olive oil
• 1 lb. baby bok choy (about 4 bunches), halved
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 1 cup low-sodium vegetable broth
• 1 tsp. low-sodium soy sauce
• 1 tsp. sugar
• 1 medium red bell pepper, diced

Instructions

1. Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute; add mushrooms, and garlic; cook 1 minute. Add vegetable broth, soy sauce, sugar, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender. Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

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This Broccoli and Cheddar soup is delicious and hearty. Made with fresh broccoli and grated cheddar cheese for a wonderful flavor.

Make  sure you use freshly grated cheese, no pre-shredded in this recipe for a smooth texture.

A lighter version of the popular broccoli cheddar soup using reduced-fat milk.

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Broccoli Cheddar Soup

Author: Citronlimette

Serves: 4-6

Ingredients

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 3 cups fresh broccoli, washed and chopped
• 2½ cups 2% reduced-fat milk
• ⅓ cup all-purpose flour
• ¼ teaspoon black pepper
• 8 ounces grated sharp cheddar cheese

Instructions

1. Heat oil in a large nonstick saucepan over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
4. Adapted from Cooking Light Magazine

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This dish will sure become  a family-friendly favorite and  you’ll get plenty of requests for.

Ground pretzels make a great crunchy-salty coating for chicken.

Simple and delicious, ground pretzels add extra flavor to this chicken dish.

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Pretzel-Crusted Chicken Breasts

Author: Citronlimette

Serves: 4

Ingredients

• ½ cup all-purpose flour
• 2 eggs white
• 1 Tbs. Dijon mustard
• 3 cups pretzels (not low-sodium)
• ¼ cup grated parmesan cheese
• 1 teaspoon garlic powder
• 3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
• 2 Tablespoons olive oil

Instructions

1. Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs white and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide shallow bowl, and add parmesan cheese and garlic powder. Line up the flour, egg, and pretzel bowls in that order.
2. Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.
3. Heat the oil in a 12-inch non-stick skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.
4. Slice the chicken on the diagonal. Divide the slices among four dinner plates.
5. Recipe adapted from Fine Cooking Magazine.

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This lasagna is rich and tasty, loaded with seafood and vegetables, this dish is a favorite.

The creamy sauce pairs very well with shrimp, crab, and spinach.

This lasagna will please your family and guests.

I use no-boil lasagna noodles for a quicker version.

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Seafood Lasagna

Author: Citronlimette

Serves: 8

Ingredients

• 2 Tablespoons olive oil
• 5 cups finely chopped mushrooms (about 1 pound)
• 1 cup chopped onion
• 1 teaspoon dry thyme
• 3 garlic cloves, minced
• ¼ cup dry white wine
• 2 (6.5-ounce) cans lump crabmeat
• 1 pound cooked medium shrimp
• 1¼ cups (5 ounces) crumbled goat or feta cheese
• 1 cup 2% reduced-fat cottage cheese
• ¼ cup finely chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1pkg. (10 oz.) frozen chopped spinach, thawed, drained
• ¼ cup all-purpose flour
• 1 cup 1% low-fat milk
• 1 8 oz bottle clam juice
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• ¼ cup chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 3 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat and shrimp. Set aside.
3. Combine goat cheese, cottage cheese, basil, juice,1 garlic clove, and spinach; set aside.
4. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in clam juice; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.
5. Spread ½ cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, ⅔ cup sauce, and ⅔ cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.
6. Adapted from Cooking Light Magazine

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There are a lot of things I love to do with fresh tomatoes and one of my favorite thing to do is to roast them. They make a wonderful sauce.

Slow-roasting tomatoes really intensifies their flavor. They end up sweet and concentrated.

This is the perfect technique for both concentrating flavor and preserving tomatoes. You can freeze them in portions and use them for pasta, salsa or soup.

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Oven Roasted Tomatoes

Author: Citronlimette

Ingredients

• 2 Tablespoons olive oil
• 3 cloves garlic, peeled and thinly sliced
• 3 branches of fresh thyme
• ½ teaspoon basil
• ½ teaspoon oregano
• salt and freshly cracked pepper
• 1 pound cherry tomatoes, halved (or any tomatoes)

Instructions

1. Preheat the oven to 325F. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems, if you wish. Toss the tomatoes with the oil, garlic, and seasonings, then lay them cut side down in the dish.
2. Transfer the dish to the oven and roast for 2 to 3 hours, until shriveled but still moist.
3. Enjoy immediately or store in a jar in the refrigerator or freeze for future use.

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This blueberry pound cake is light, moist and delicious. This recipe is for sure a keeper.

Enhanced with lemon zest, this pound cake is a favorite

Once again, I have found this recipe in Cooking Light Magazine and adapted  it to my taste.

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Blueberry Pound Cake

Author: Citronlimette

Ingredients

• 2 cups cane sugar
• ½ cup light butter
• ½ (8-ounce) block ⅓-less-fat cream cheese, softened
• 3 large eggs
• 1 large egg white
• 2 cups all-purpose flour, divided
• 1 cup whole wheat pastry flour
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup Greek plain Yogurt
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• Cooking spray

Instructions

1. Preheat oven to 350°.
2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture, vanilla, lemon juice and lemon zest; pour cake batter into a 10-inch tube pan coated with cooking spray or into a large loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
3. Cool cake in pan 10 minutes; remove from pan.

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Beef Daube Provencal is a classic french stew. Braised beef with red wine and vegetables make this dish simple and comforting.

This dish is fairly easy in its preparation – the meat is browned, then slow-roasted with red wine, onions, garlic, carrots and celery and some herbes de Provence.

The result is amazing. Tender pieces of beef in a flavorful sauce.

I like to use chuck roast which I buy whole and cut the meat into 2-inch cubes.

Serve with mashed potatoes or egg noodles.

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Beef Daube Provencal

Author: Citronlimette

Serves: 6

Ingredients

• 2 Tablespoons olive oil
• 1 (2-1/2 pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 4 cloves garlic, chopped
• 1 cup chopped carrot
• ½ cup celery, diced
• 1 medium onion, diced
• ¾ cup red wine
• 1 cup less-sodium beef broth
• 2 Tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon herbes de provence
• 1 (14½-once) can diced tomatoes
• ½ teaspoon fleur de sel

Instructions

1. Preheat oven to 325F.
2. Heat oil over medium-high heat in a large Dutch oven. Add beef to pan and sprinkle with salt and pepper. Cook 5 minutes, browning on all sides. Remove beef from pan with a slotted spoon and set aside.
3. Add garlic, carrot, celery, onion and cook 3-4 minutes. Add wine, beef broth, tomato paste, thyme, herbes de provence, diced tomatoes and fleur de sel.
4. Return beef to the pan.
5. Cover and cook for 2½ hours or until beef is tender

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