Black Bean Brownies

We are not gluten free around here but I had heard so much about using black beans instead of flour I just had to give it a try. Oh my! Awesome. And so easy! I used duck eggs because I have them and I love baking with them. However, regular work as well.

You will need:
1 15 oz. can of black beans rinsed and drained
3 duck eggs or 4 large chicken eggs
2 tsp vanilla extract
Toss all of these in a food processor or blender. I have a Vita-Mix and it mixed in a jiffy. Scrape down as needed and make sure well blended.
Then add:
1/4 cup coconut oil (melted)
1/2 cup sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp baking soda
1 /8 tsp salt
Blend it up and pour in a greased 8 inch square pan. Bake @ 350 for 30-35 minutes or until toothpick comes out clean.

I iced them with a cream cheese-peanut butter glaze. I didn't measure too much here but it was about 3 oz. cream cheese, a tbsp or so of vanilla extract, a big dollop of peanut butter whipped together and powdered sugar to taste, probably 1/2 cup or so. Spread on brownies while still warm. Store tightly wrapped in the fridge. Enjoy!

Kamut Banana Muffins

My oldest son dropped a huge bag of over ripe bananas yesterday. Today was a nasty,cold, rainy day so I spent a few hours turning those bananas into yummy goods. Of course, the first was a loaf of bread but the second was an experimental muffin.
A few days ago I had mistakenly ground some kamut flour and had tucked it in the fridge thinking I might make pancakes this weekend but after tasting the first batch of these muffins I made 3 more to freeze and share. They are awesome. Hope you think so as well!  

2 cups kamut flour
1 egg
1/2 cup butter, melted
2-3 mashed ripe bananas
1/2 cup maple syrup
1/3 cup milk
3 tsp. baking powder
1 tsp. salt
Mix all ingredients until moistened. Divide evenly between 12 muffin cups. Bake at 400* for 20-25 minutes.
The last two batches I sprinkled with a small amount of cinnamon and sugar. Oh my! Even better-

Easy Beef and Broccoli

This is so easy and so delicious! Because cube steak is always plentiful around here it is what I use. If the steak seems a bit tough I just pound it with a mallet before marinating.

You will need:
1 - 1 1/2  lb. cube steak cut into bite size pieces
6 cups of broccoli florets
Cooked rice

Marinate meat for about an hour in:
1/2 tsp baking soda
1 tsp. sugar
1 tbsp. corn starch
1 tbsp. low sodium soy sauce
1 tbsp. water
2 tbsp. oil

For the sauce mix together:
3/4 c. low sodium soy sauce
3 tbsp. brown sugar
4 cloves garlic, minced
3 tbsp. flour
2 tbsp. water or beef stock

Heat a couple of tablespoons of oil in a pan. Add broccoli and saute for 4-5 minutes. Remove from pan. Add meat and half the sauce and cook until done. Add broccoli and the rest of the sauce cook a couple more minutes. Serve over rice.
(If you find the sauce too salty you may use half soy sauce and half beef broth.)

Homemade Rotel

We rarely ever use store bought canned goods. One of the few is Rotel tomatoes. One day, pondering why I couldn't make my own, I called my sister and said read me the Rotel label. Very simply it said tomatoes, peppers and salt. So after perusing the Internet and checking a few recipes, I came up with this one. Some had way too much sugar and others had unnecessary ingredients. Of course, once made, it had to be family tested. Success! Enjoy~

10 lbs. tomatoes, cored, peeled and diced
1 large bell pepper, finely diced
1 large onion, finely diced
4 jalapenos w/ seeds, finely diced
1/4 c. sugar
3/4 c. vinegar
1 1/2 - 2 tbsp. salt

Mix all ingredients together and simmer for 30 minutes. Fill sterilized jars with mixture . I used jelly jars- closer to the store bought size. Process in boiling water bath for 15 minutes.

Super Simple Fruit Cobbler

Lots of fruit and berries to be enjoyed this time of year. Here on the homestead we are picking blueberries daily. Our neighbor is harvesting gallons of blackberries. Today, Mom gifted me with some local peaches. Dessert tonight will be this yummy super, simple cobbler made with blueberries and peaches. Use any fruit you have and any combination that sounds good.

1 stick butter
1 cup flour
1 cup sugar
1 cup milk
1 1/2 tsp. baking powder
1/8 tsp salt
1 tsp. vanilla (optional)
1- 1 1/2 quarts fruit

Place butter in a 13x 9 inch pan. Melt in a 350* oven. Meanwhile mix batter and prepare fruit. When butter has melted pour batter over top of butter. Lay fruit on top. Return to oven and bake 45 minutes or deep brown and bubbly. Enjoy!

Blueberry Muffins

It's blueberry picking time here on the homestead. That means it is also time for homemade muffins chocked full of fresh tasty berries! These muffins are very moist and dense. Let cool completely before removing from pan. If there are any leftover, wrap individually in saran wrap, toss in the freezer for a quick breakfast on busy mornings.

Rinse 2 cups fresh blueberries. Drain well and toss with 2 tbsp. flour. Set aside. Grease a 12 cup muffin pan. Preheat oven to 350*.

Blueberry Muffins:
Stir together:
2 rounded cups of flour
1 cup sugar
1 tbsp. baking powder
1 tsp salt
Add:
1 stick butter, melted
2 eggs lightly beaten
2 tsp. vanilla
3/4 cup milk
Mix by hand. Fold in blueberries. Divide batter evenly between cups. Sprinkle with cinnamon sugar mixture if desired. Bake for 25 minutes or until brown and firm to the touch. Enjoy!

Garlic Scape Pesto

I harvested lots of garlic scapes today. For supper tonight I made a pesto and tossed it with pasta that will serve to be a bed for the lovely piece of grouper that I picked up at our local fish store today.

To make the pesto you will need:
1/2 cup of scapes diced
1/2 cup walnut pieces
a large handful of Parmesan cheese
salt to taste
olive oil
Toss all ingredients in a blender except olive oil. Blend and scrape down several times. Scapes can be a bit stringy, so do this several times to ensure a nice texture. Slowly add enough olive oil to make a creamy pesto.

I also harvested the first of our spring onions. With these I made a spring onion relish to top the grouper we grilled. I sliced onions, sauteed in a bit of butter, salt, pepper and some fresh thyme.

To grill the fish lightly brush with olive oil and sprinkle with salt and pepper. Cook to desired degree of doneness, top with spring onion relish and a slice of aged white cheddar or farmer's cheese. Close grill lid and allow cheese to melt. Serve over top of pasta tossed with garlic scape pesto. Enjoy!