Herbal Blessing: TOP SEPTEMBER RECIPES

September's tablescape includes lots of apples added to last month’s sunflowers surrounded by some of our coastal decor which includes oyster shell votive holders, shell covered balls, driftwood spikes and starfish!

Here are the links to the top three September recipes plus some additional new recipes:

Chutney

Red Pepper Chutney: Coat 3 red bell peppers and 2 green onions with 2Tbs olive oil and roast until onions turn bright green and peppers are blackened and blistered. Place peppers in bowl, cover with plastic wrap for 10 mins, then remove skin and seeds and chop roughly with the onions. Toast 1/8 tsp cumin seeds, 1/8 tsp caraway seeds and 1/8 tsp coriander seeds in a dry skillet for 1-2 mins or until they begin to give off a nutty aroma. Cool and then grind to powder. Combine spices with peppers and onions then add 1Tbs minced fresh cilantro, 1Tbs white wine vinegar and season to taste with salt, black pepper and cayenne pepper.

Strawberry Chutney: Coarsely chop 1 pint strawberries. Combine with 1Tbs chopped ginger root, 2Tbs brown sugar, 2Tbs vinegar, 1/2tsp each cinnamon & coriander, 1/4tsp grated nutmeg, 1/8tsp each cloves, cardamom, salt and red pepper, 1tsp grated lemon peel and 1/3c raisins. Simmer 15 mins over low heat stirring frequently. Remove from heat and add 1/4c chopped walnuts. Cool and store in refrigerator.

Sage & Apple Chutney: Mix 2 1/2lbs chopped tart apples, 1/3c sliced onion, 1c apple cider, 1/2c minced fresh sage, 1/2c brown sugar, 1/3c dried cherries, 1/3c chopped dates, 6Tbs white wine vinegar and 2 minced cloves garlic in heavy saucepan and cook until thick. Serve with poultry.

Pineapple Chutney: In a medium saucepan, combine 2c cubed pineapple, 1/2c chopped onion, 1/2c pineapple juice, 1/3c raisins, 2Tbs brown sugar, 1Tbs white wine vinegar, and 1tsp ground cumin and bring to a boil. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in 2Tbs chopped fresh cilantro.

Blueberry Chutney: Combine 2c fresh or frozen blueberries, 1/2c brown sugar, 1/3c chopped onion, 1/4c golden raisins, 3Tbs cider vinegar, 1 ½tsp grated ginger, ¼tsp salt, ¼tsp cinnamon, 1 minced garlic clove, 1/8 tsp crushed red pepper and a dash of cloves in saucepan and bring to boil. Reduce heat and simmer 25-30 mins or until thickened. Cool, pour into air-tight container and refrigerate for up to 3 weeks. Serve warmed, chilled or at room temperature. Great with grilled chicken.

Avocado Savories

Avocado Bacon and Eggs: Cut avocado in half and remove pit. Scoop out center of each half a little bigger than egg and place in muffin cup to stabilize. Crack 2 eggs and add to avocado halves, sprinkle with 1Tbs cheese and 1 crumbled cooked piece of bacon. Bake at 400 degrees for 15 mins. Serve warm.

Crispy Baked Avocado Fries: Squeeze juice of ½ fresh lime on 2 large sliced avocados. Season with salt, pepper, then dredge in 1/4c flour, dip in 1 slightly beaten egg and coat in 1c panko breadcrumbs. Place in a single layer on the greased sheet pan greased with 1Tbs olive oil and drizzle with additional olive oil. Bake at 400 degrees for 15-20 minutes or until the avocados are golden and crispy. Serve with your favorite dip!

Tomato Avocado Salad: Place 1lb chopped Roma tomatoes, 1 sliced cucumber, ½ sliced red onion, 2 diced avocado, and 1/4c chopped cilantro into a large salad bowl. Drizzle with 2Tbs olive oil and 2Tbs lemon juice. Toss gently to combine and then just before serving toss with 1tsp sea salt and 1/8 tsp black pepper.

Avocado Caprese Chicken: Mix together 1 1/2tsp ITALIAN PESTO, 1/2tsp salt and 1/4tsp pepper and sprinkle over both sides of 2 butterflied and halved boneless skinless chicken breasts. Heat 2Tbs olive oil in a 12 inch skillet, add chicken and cook 5 minutes. Rotate and cook opposite side until chicken has nearly cooked through, about 5 minutes, then add two slices of mozzarella to the top each cutlet, one avocado slice, and 2 tomato slices. Cover pan with lid and allow to cook 2 minutes longer until cheese has melted and chicken registers 165 in center. Sprinkle chicken with pepper, drizzle with 1Tbs balsamic glaze and sprinkle with 1/3c chopped fresh basil. Serve warm.

Creamy Avocado and Spinach Pasta: Cook 10oz fettuccine pasta according to the instructions. While pasta is cooking, add 1 clove garlic, 1 avocado, 1c fresh spinach, ½c pecans, ¼c basil, ¼c grated Parmesan cheese and 1Tbs fresh lemon juice to a blender and blend until it turns into a smooth sauce. Start with ¾c of pasta water and add more as needed to get the right consistency. Toss the pasta with the sauce in a bowl and serve immediately.

Plus a sweet:

Healthy Avocado Brownies: In a food processor combine 1 avocado, 1/2c unsweetened applesauce, 1/2c maple syrup and 1tsp vanilla extract until smooth, then pour into a bowl and whisk in 3 eggs. Add 1/2c coconut flour, 1/2c unsweetened cocoa powder, 1/4tsp sea salt and 1tsp baking soda and stir until well combined. Grease an 8 x 8 inch baking dish and add batter. Bake at 350 degrees for 25 minutes (slightly less for fudgier brownies or slightly longer for more cakelike brownies). Allow to cool for 20 minutes. Keep in an airtight container.

Brunch Tea Time

Baked Egg “Cups” - Choose one or more of the following “cups” to prepare your baked eggs in:

Bread – Press down a rectangle in each bread slice on a greased cooking sheet with a teaspoon, season with salt & pepper, butter edges, add and season egg, and sprinkle edges with grated cheese. Bake at 350 degrees until egg appears fried, approximately 10 mins.
Baked Potato – Bake potatoes, cut off top and remove potato leaving a thick shell. Add shredded cheese and an egg, then sprinkle with crumbled bacon, herbs and a little more cheese. Bake at 350 degrees until egg is cooked, approximately 10-15 mins.
Ham/Turkey Slices – Line muffin tins with slices of meat, add a combination of scallions, chopped pepper and chopped tomato, then add egg and bake at 350 degrees until egg is cooked, approximately 10-15 mins.
Tomato - Place 3 large Roma tomatoes, halved and seeded in muffin tins. Add eggs in the cavity of each tomato and season with salt and pepper. Bake at 350 degrees until egg is cooked to your preference - 6-7 minutes for runny, 8-10 for soft set, 12-15 for fully cooked. Remove from oven and top with fresh chopped herbs and serve on a toasted bagel.

Sugar-n-Spice French Toast Sticks: Preheat electric griddle. Combine 3 eggs, 1c milk, 2Tbs brown sugar, 1Tbs sugar, 2tsp vanilla extract, and 1Tbs SWEET SPICE then whisk until combined. Butter the griddle then dip 4 slices Texas toast or thick-sliced French bread sliced into 1-inch wide strips into the coating mixture for about 5 to 10 seconds and cook for 3 mins. per side or until browned, adding more butter as needed. Serve immediately with maple syrup or your favorite topping.

Banana Oat Breakfast Cookies: Mix 1tsp vanilla extract & 1-2tsp cinnamon into 1c applesauce. Blend applesauce with 1 1/2c oatmeal, 2 ripe bananas, 1/3c raisins/craisins and 1/4c chopped toasted walnuts and then let sit for 10 minutes. Drop cookie dough onto a parchment paper lined cookie sheet and flatten into rounds. Bake at 350 degrees for 20 - 30 minutes, or until golden. Remove from oven, let rest on cookie sheet for 5 minutes, then move to cooling rack. Store in a covered container.

Breakfast Banana Split: Arrange 1 lengthwise sliced banana on each plate. Scoop 1c vanilla Greek yogurt on top of the bananas. Drizzle with blueberry-strawberry sauce and sprinkle with 1/4c toasted walnuts and additional sliced fresh fruit!
Blueberry-Strawberry Sauce: Combine 1/3c sugar and 1/3c water in a small sauce pan and heat on medium. Stir in 1/2c fresh blueberries and 1/2c fresh sliced strawberries and stir well. Bring the mixture to a light boil and simmer for about 5 minutes. Cool. Pour mixture into a blender and puree until smooth.