Raspberry, Cornmeal Muffins

Raspberry cornmeal muffins

These raspberry, cornmeal muffins make a great snack. They have a nice blend of tart, sweet, and buttery flavour. It's an easy recipe to make and one your whole family will enjoy!

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Raspberry Cornmeal  Muffins

Makes 12

1 cup raspberries, fresh or frozen
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 tablespoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup yogurt, plain
1/2 cup milk
1/2 cup butter, melted
1 egg slightly beaten

Preheat the oven to 350° F. 

Combine all dry ingredients together in a bowl.

In a separate bowl, combine yogurt, milk, butter and egg and blend. 

Add raspberries to dry ingredients. Add in liquids and mix until just combined. 

Spoon evenly into muffin pan lined with paper muffin cups. 

Bake until golden and a tester comes out clean, about 20 minutes.

Other Recipes You May Enjoy:

Orange Oatmeal Muffins Recipe

The Best  Bran Muffin Recipe

Spicy Banana Bread Recipe

Three-Grain Muffins

Three-Grain Muffins with Wheat Bran, Oatmeal and Corn Flour

This muffin recipe has wheat bran, which is the tough outer cover of the wheat kernel and has little nutritional value. However, it is loaded with fibre, which is a good thing!

The muffins remind me of a cross between a biscuit and a muffin. They have wheat bran, oats and cornmeal and are low in sugar and fat. They’re a great snack at any time of the day. 

Three-Grain Muffins a Cross between a Biscuit and a Muffin

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Three-Grain Muffins

Makes 10 muffins 

1 1/4 cups wheat bran

1 1/4 cups milk

1/2 cup oats

1/2 cup white flour

1/3 cup whole wheat flour

1/3 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup cornmeal

1/3 cup canola oil

1 egg

Directions:

Preheat oven to 350 F.

Line muffin pan with paper cups.

Combine bran and milk together and let soak while preparing the rest of the ingredients.

In a separate bowl, combine oats, both flours, brown sugar, baking powder, salt and cornmeal. 

In another small bowl combine oil and egg.

Add dry and liquid ingredients into the wheat bran and stir until just mixed.

Spoon into prepared muffin pan.

Cook for 20 minutes or until toothpick comes out clean.

Other Muffins To Try:

Orange Oatmeal Muffins

Pumpkin Walnut Date Muffins

Morning Glory Muffins

Greek Pasta Salad with Fresh Oregano and Dill

Greek Pasta Salad Spiced with Fresh Oregano and Dill

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Greek Pasta Salad With Fresh Oregano and Dill

This fun salad is served as a main meal. It's served warm, but it’s also tasty the next day served cold. It's a mix between a pasta and a Greek salad and is packed with fresh chopped dill and oregano.

Serves 6

1/3 cup extra-virgin olive oil

1/2 teaspoon salt

1 eggplant, peeled and cut into 1-inch cubes

1 yellow pepper cut into 1-inch cubes

1 small red onion, Cut in half and then sliced into 4th's

4 cups dry penne

2 cups English cucumber, cut into 1-inch cubes

12 Kalamata olives, pitted and sliced

2 medium tomatoes, cubed

2 tablespoons fresh chopped dill

1 tablespoon fresh chopped oregano

Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/2 cup feta cheese

Directions: 

Preheat oven to 450° F.  

Place eggplant, pepper and red onion in a big bowl, toss with 1/3 cup olive oil and salt. 

Place vegetables in a single layer on a large baking sheet lined with parchment paper.  

Place in oven and cook 10 minutes, then toss vegetables and cook another 10 minutes. Remove and set aside. 

In a pot of boiling salted water, cook penne until al dente. Drain. Place pasta in a large bowl. Add the roasted vegetables, cucumber, Kalamata olives, tomatoes, dill and oregano.

In a separate small bowl, combine olive oil, lemon juice and garlic. Pour over pasta and mix well. Season with salt and pepper. 

Sprinkle feta cheese on top and serve.

Other salad recipes to try: 

Spinach salad with radishes, garbanzo beans, blueberries and farro

Veggie stir-fry with tofu wedges, quinoa and tahini

Spinach salad with strawberries grilled balsamic chicken, feta and almonds

Grilled Steak with Cumin Aioli

An easy dinner to serve

These steaks are marinated ahead of time, grilled, and then served with a simple cumin aioli sauce. The sauce has many common ingredients you probably have in your kitchen, and also makes a great veggie dip! Serve with mashed potatoes, a colourful salad or grilled veggies. 

Grilled Steak with Cumin Aioli

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Grilled Steak with Cumin Aioli

Serves 4

1 1/2 pounds sirloin steak

Marinade: 

1/3 cup olive oil
1/2 teaspoon cumin
Juice from 1 lime 
1 glove garlic, pressed

Cumin Aioli:

1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon cumin
1 teaspoon Dijon mustard
1 clover garlic, minced
1 tablespoon chopped fresh cilantro

Directions:

Combine oil, cumin, lime juice and garlic in a bowl. Add steaks, turn to coat, cover and refrigerate for one hour or longer.

In a small bowl, combine mayonnaise, lemon juice, cumin, Dijon mustard, garlic and fresh cilantro. Set aside.

Preheat barbecue. Remove steaks from marinade and discard marinade. Cook steaks until done, about seven minutes per side. Serve, passing aioli to spoon on top. 

Other Beef Recipes To Try:

Easy Beef Fajitas

Barbecue Steak With Peppercorn Sauce

Chili Rub Steak with Corn Salsa

Chopped Cobb Salad with Garbanzo Beans and Feta Cheese

Chopped Cobb Salad with Bacon, Chicken, Eggs and Garbanzo Beans

This salad may seem like there are many steps to prepare it, but if you plan ahead, it’s easy to make. Here are some helpful suggestions to simplify the recipe:

• Cook the eggs ahead of time; this could be in the morning or at lunch. Hard-boiled eggs can last a few days in your refrigerator, so there's no downside to cooking a bunch at a time. Hard-boiled eggs make great snacks, can be eaten for lunch or added to a salad served on another night.
• Multi-task and cook the bacon while chopping the veggies.
• I used a mixture of leafy green and iceberg lettuce for variety in this cobb salad. It really doesn't matter what kind of lettuce you use - it's a personal preference.  
• For the chicken, you can buy small boneless chicken breasts and pop them in the oven before you start preparing the meal. I brushed them with olive oil, salt and pepper and cook them at 350° F for 45 minutes.

Chopped Cobb Salad For an Simple Dinner Meal

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Chopped Cobb Salad with Garbanzo Beans and Feta Cheese

Serves 4

8 cups lettuce, shredded
2 small/medium, boneless, skinless chicken breasts, cooked, and cut into 1/2-inch cubes
1 large tomato, diced
6 strips bacon, cooked, crumbled
1/2 cup feta cheese, crumbled
1 cup garbanzo beans, drained, rinsed
1/2 cup red onion, chopped
1 avocado, peeled, diced
2 hard-boiled eggs, peeled and sliced

Dressing:

1 cup extra-virgin olive oil
1/3 cup white wine vinegar
1/2 cup Dijon Mustard
1/4 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper, to taste

Directions:

In a large salad bowl, combine all the ingredients except the dressing and the hard-boiled eggs.  
In a small bowl, combine oil, vinegar, Dijon mustard, oregano and garlic. Whisk until well-blended. Spoon enough dressing on the salad, add salt and pepper and toss. Lay sliced egg on top and serve.

Other salads to try:

Cobb Salad with Balsamic Chicken

Spinach Salad with Strawberries, Grilled Balsamic Chicken,Feta and Almonds

Simple Veggie Quiche

Simple Veggie Quiche with loads of colorful veggies

This is a must-make egg dish to add to your recipe box. The quiche is filled with colourful veggies and three cheeses: Parmesan, mozzarella and cottage cheese. The simple crust is made with cheddar cheese and whole-wheat flour. It’s easy to make and easy to eat!

Simple Veggie Quiche Filled with Colourful Veggies

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Simple Veggie Quiche

 Serves 5

Crust:

3/4 cup whole wheat flour

1 cup grated cheddar cheese

Pinch of salt

1/4 teaspoon cayenne pepper (optional)

1/2 teaspoon dry mustard

1/4 cup butter

Filling:

2 teaspoons vegetable oil

1 clove garlic, minced

1 jalapeno pepper, seeds removed, diced small (optional)

1 cup finely chopped cooking onions

1 celery stalk diced small

1 medium-sized carrot, diced small

1 medium-sized zucchini, diced small

1 red bell pepper, seeds removed, diced small

4 eggs

1 cup milk 

1/2 cup cottage cheese

1/4 teaspoon salt

1/4 teaspoon pepper 

1/2 cup mozzarella cheese

1/4 cup Parmesan cheese

Directions:

Preheat oven to 350° F.  

Crust: In a bowl, combine flour, cheese, salt, cayenne pepper, and dry mustard together. With your fingertips, rub in the butter.  

Lightly grease a 9-inch round pie shell. Press filling onto the bottom. 

Filling:  

Heat oil in a skillet over medium-high heat. Sauté garlic with veggies until soft, about 5 to 7 minutes. 

In a separate bowl, combine eggs, milk, cottage cheese, salt, pepper, mozzarella, and Parmesan cheese. Whisk together and add the cooked veggie mixture. 

Pour onto crust and bake for 50 minutes or until set.

Carrot Coleslaw

Carrot Coleslaw

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Carrot Coleslaw 

Everyone, I believe, should have a great coleslaw recipe in their arsenal. This one is super simple to make with apples, celery and sunflower seeds.

Serves 6

4 cups finely grated cabbage
1 cup grated carrot
4 scallions, chopped
2 medium apples, peeled, cored and grated
1/4 cup sunflower seeds, toasted
1/2 cup celery, finely chopped
For the dressing:
1/2 cup plain 2% Greek yogurt
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste

Directions:

Mix together yogurt, mayonnaise, vinegar and honey in a small bowl. Combine all the other ingredients together in a large bowl. Toss with dressing. Season with salt and pepper.

Other Coleslaw Recipe To Try:

Cabbage Slaw with an Asian Twist

Salmon Burgers

Salmon Burgers

This recipe reminds me of one of my life’s highlights. 

Many years ago, I ran a community kitchen for a senior men’s club. We’d meet once a month in a community centre to cook and share a meal together. There were between 12 to 15 gentlemen from the ages of 65 to 90. I enjoyed our time together and especially appreciated listening to them reminisce about their heroic days fighting in the world wars.

In the kitchen, they banded together as if they were building a back porch. They’d stroll in, roll up their sleeves and get to work. Everyone had their unspoken duties to perform, based on their skill level and comfort. This ranged from organizing cupboards, sweeping floors, making coffee, cleaning and, of course, cooking. 

I was tasked with setting up the menu, buying the groceries and steering the ship.

One day, I decided to make these salmon burgers. However, we didn’t have a food processor to grind the salmon, so we cut it into chunks. Needless to say, the burgers didn’t stick together and were a tad difficult to eat. Watching the guys valiantly try to eat them was like watching 2-year-olds play with their food. Chunks of salmon flew out of their hands and mouths and landed everywhere. They were gracious about this inconvenience; however, it wasn’t until I put out some knives and forks to use that things settled down.

The lesson here is: If you decide to make this recipe and don’t have a food processor, I suggest you cut the salmon into very small pieces. Enjoy.

Salmon Burgers with Fresh Dill

Tamale Pie Cornmeal Cheddar Topping

Tamale Pie

I really like cornmeal because I really like corn. Nothing beats a freshly picked cob of corn, boiled just enough for its sweetness to shine. This tamale pie has both corn and a cornmeal cheddar topping, which is why I love it.

Cornmeal is made from dried corn kernels and can be ground into three textures: fine, medium or coarse. I’d recommend staying away from the coarse because it’s, well, coarse.

Cornmeal that is stone ground retains some of its hull and germ, so treat it as a fresh product. Keep it in your refrigerator and use it within four to six months. You could also try making these cornmeal cranberry muffins. If you don't have cranberries, you can use blueberries.

I made this Tamale Pie recipe many times when my kids were small because it was always popular. It's like a chili, but with a yummy cornmeal topping that's loaded with cheddar cheese.  

Tamale pie with cornmeal, cheddar cheese topping

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Tamale Pie

Serves 6

For the filling:

2 teaspoons vegetable oil
1 medium yellow onion, peeled and chopped
1 clove garlic, minced
1 red or yellow bell pepper, seeded and diced
1 pound lean or extra lean ground beef
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 28-fl oz can crushed tomatoes
1 14 fl-oz can kidney beans, drained and rinsed
2 cups corn kernels, fresh or frozen
Salt and pepper, to taste

For the topping:

1/2 cup flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups grated cheddar cheese
1 egg
1/2 cup milk
2 tablespoons butter, melted
Cilantro, chopped (optional)

Directions:

Preheat oven to 350° F. 

In a Dutch oven or heavy pot, heat oil over medium-high heat.  Add onion and garlic and sauté until soft, about five minutes.

Turn up heat to high and add bell pepper and beef. Sauté until beef is no longer pink and cooked through. Add spices, tomatoes, kidney beans and corn.  Mix, bring to a boil, and then turn down the heat to a simmer while preparing topping. Season with salt and pepper to taste.  

For the topping, combine flour, cornmeal, sugar, baking powder, salt and cheese in a bowl. In a small, separate bowl whisk together the egg, milk and melted butter. Add to the flour mixture and mix. 

Drop spoonfuls of the cornmeal mixture on top of beef mixture. Place in the oven and bake uncovered for 30 minutes. 

Serve with chopped cilantro to sprinkle on top, if using.

Other recipes to try:

Easy Moussaka

Beefy Minestrone Soup

Banana Wheat Germ Muffins

Banana Wheat Germ Muffins are a Great Way To Use Black Bananas

I don’t know what happens in your house, but the bananas in our house often go brown, and then black. But, I hate throwing out black bananas, so I usually hide them in the freezer and forget about them. Eventually I'll stumble upon the large stash of black, frozen bananas and have to deal with them. 

Baking muffins is an easy solution. These banana muffins have wheat germ for taste and nutrition, and walnuts for crunch. Make lots and freeze the extra.

PRINT RECIPE HERE

Banana Wheat Germ Muffins

Makes 8 large muffins or 12 medium muffins

1 3/4 cups all-purpose flour

1/4 cup wheat germ

1 teaspoon baking soda

1/2 teaspoon salt

3 ripe bananas, mashed

2/3 cup brown sugar

2 large eggs

1/3 cup vegetable oil

1/3 cup 2% Greek yogurt, plain

1 tsp vanilla extract

1/2 cup walnuts, coarsely chopped

Directions:

Preheat oven to 350° F.  Prepare muffin tin with large baking cups cupcake liners.

In a bowl, mix together the flour, wheat germ, baking soda and salt. In a separate bowl, combine the bananas, brown sugar, eggs, vegetable oil, Greek yogurt and vanilla. Combine the wet ingredients with the dry, then add the walnuts and combine until just mixed.

Spoon the batter into liners.

Bake for 20 minutes or until toothpick comes out clean.

Banana Wheat Germ Muffins with Walnuts

Other Muffins To Try:

Carrot Muffins

Pumpkin Date Walnut Muffins