Egg Free Soy Free Banana Chocolate Chip Muffins

When I found out that my son needed to avoid eggs and soy completely, this is the first recipe I modified.  I serve these muffins all of the time - for school snacks, play dates and weekend on-the-go pick me ups.  They freeze beautifully and I've found that I can use 3/4 cup of whole wheat cake flour blended with white flour without changing the texture, so they are pretty healthy. 

The high fruit content keeps these guys moist.  Removing the eggs affects the texture more than the taste, making them a bit more chewy but they are still quite good.  I'd prefer chewy over buttery and cake-like.  I don't like when my muffins taste like a grocery store sheet cake.  (I'm not knocking sheet cakes.  They are just a different animal).

Try this out and let me know what you think.  As soon as I am able to get over to Whole Foods, I am going to try the recipe with Ener-G egg replacer and see if I like the results even more. 

Egg Free Banana Chocolate Chip Muffins

3 ripe bananas

1 cup brown sugar

1/2 cup unsweetened applesauce

1/4 cup butter

1 1/2 cup flour

1 1/2 tsp baking soda

1/2 tsp salt

3/4 cup chocolate chips

Preheat oven to 375 degrees. Mash bananas in medium sized bowl. Add brown sugar and applesauce and combine.

Melt butter and add to banana mixture while stirring.

Mix dry ingredients and then add to wet ingredients along with chocolate chips. Stir until just combined. Don't over mix.

Bake 25 minutes for regular muffins or 10-12 minutes for mini muffins. Test center with a toothpick. Do not over bake.  I find this is especially important with egg free baked goods.   This will toughen the muffins.  Cool in the muffin tin for 5 minutes, then move to a cooling rack. Enjoy!

Makes 12 large or 15 regular sized muffins. I generally get around 38-40 mini muffins out of a batch.

Baked Eggplant Parmesan

Dress it up. Dress it down. Eggplant will take whatever you throw at it. It will take LOTS of oil, if you let it. If you're craving something crunchy, saucy, and cheesy, but want to say uh-uh to that extra oil (or save the calories for dessert, like I do) this is a good find.

This recipe requires lots of breadcrumbs. I usually tap my supply whenever I make this, but it's worth it. Not only is the eggplant delicious but it gives me a reason to finally clear out the shocking number of bags with bread heels in my freezer to make a new batch of homemade breadcrumbs. I'd be embarrassed to tell you how many bags I found in there last time that I checked.  A hint?  Count your fingers.  On both hands.  That number would be about right.  If you included a toe or two in the count.  Anyway...

Like a lot of baked items that mimic fried foods, you need to double dip the eggplant (or bread them twice). First in milk then flour, following with egg then breadcrumbs.

I like to set up a little assembly line. Milk, flour, egg, breadcrumbs, baking sheet. This prep is easy enough to do with any kids you have hanging around.

I often make enough to fill two baking sheets.  This will sometimes mean we have enough for lunch the next day.  Before the oven:

And after.

Baked Breaded Eggplant

2-3 large, shiny eggplants
2 cups of milk
1.5 cups of flour
6 eggs
4-5 cups of breadcrumbs
1/2 cup of grated Parmesan cheese
2 tsp cajun spices (I use Tony Chachere's)
4 tbsp olive oil (cooking spray can be substituted)
Mozzarella and tomato sauce for serving 

Preheat oven to 450 degrees.

Wash and dry the eggplants and slice them into 1/2 inch rounds. If you choose, you may salt them to draw out any liquid and bitter taste. I generally don't find the need to do that with this recipe, but some people swear by it.

Line up the items to bread the eggplant. Mix the breadcrumbs with the parmesan cheese and cajun spice. (If cajun spice isn't your thing, you can easily substitute salt and pepper to taste.) Use half of each of the milk, flour, eggs and breadcrumbs to start. I like to put each of the ingredients in a separate shallow bowls or pie dishes but any plate with a lip will do.  Beat the eggs and season the breadcrumbs with parmesan cheese and cajun spice.  You'll need replenish the ingredients as your supply diminished.

Line two baking pans with tin foil (for easy clean up) and spread a tbsp of olive oil on each. You could also just spray both with cooking spray.

Using a fork, dip both sides of slice of eggplant in milk, then flour, then egg and then finally breadcrumbs. Place on your baking tray, then repeat. I find that the egg often gets too sticky to use half way through the eggplant supply, so I usually throw out what's left, rinse the bowl and start with freshly cracked and beaten eggs. A good sign that it's time to change the eggs is when the breadcrumbs won't adhere and leave large shiny circles of eggplant uncovered.

Replenish your milk, flour and bread crumbs as needed. Once all of the eggplant has been breaded (or you've run out of space on your pans, as sometimes happens to me), drizzle the remaining olive oil on sides of eggplant slices facing up.

Put into the oven and check after 20-25 minutes. Flip the slices when the bottoms have gotten golden brown. They're done when both sides are a well toasted and seem crunchy.

I often serve these two different ways.  I top some with a dollop of tomato sauce and sprinkle mozzarella on top.  I just put cheese on top of the others without sauce because these stay extra crunchy.  Put back into the over for 2-3 minutes to melt the cheese.  Serve with your favorite salad or a side of pasta.  Yum!

Tummy warming chicken and vegetable cobbler

Toronto has just had it's first big snowfall of the season. Playing outside in the fluffy stuff is a must-do in this household. Snowballs, snow people and dogs, tobogganing (translation: sledding). And, when we were all red-cheeked and cold-toed, cocoa was the cure. Then, the hunger kicked in. Everyone wanted to eat.... now! Luckily, this yummy cobbler was waiting in the oven.

It's like a pot pie but easier and without the soggy crust on the bottom. You love that crust, you say? I won't argue, it's your choice. Personally, just give me more filling. This cobbler has biscuit dough on the top and I think it's just the right balance of bread and crunch to the chicken and veggies.

















The original recipe called for one leek. I've doubled like, because I love leeks. Too much? You can easily scale that back again. It also called for rosemary, and I've replaced that with dill, because I'm not a big rosemary fan. Thyme, herbs de province, even curry might be nice in here. I threw in a parsnip because my kids would never notice it. I'm like that.

















I opted for chicken thighs, because I find they are tastier in a recipe like this. Breast meat would also work well. As you can see, this recipe is very flexible and can adapt to your favorite chicken and herb flavors. Add any vegetables you like that have the approximate cooking time of carrots and parsnips and that won't add too much water or juice to the stew.

Chicken and vegetable cobbler
Adapted from Mark Bittman Serves: 4-6

3 tbsp butter
2 leeks, washed and chopped
1 1/2 cup chicken stock
2 medium carrots, chopped
1 medium parsnip, chopped
1 cup peas, frozen (fresh OK too)
2 cups quartered button mushrooms
2 boneless chicken thighs, diced
2 tbsp corn starch
1/8 teaspoon dill
1 cup flour
1/8 teaspoon baking soda
2-3 tbsp unsalted butter, cut into bits
1 egg
1/2 cup buttermilk
3/4 teaspoon baking powder
1/4 salt

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, roughly 8 - 10 minutes.

2. Add stock. Bring to a boil and let boil for a minute or two, then add carrots, parsnips and chicken and reduce heat so that the liquid simmers. Cook until the veggies are almost tender and chicken is cooked through, about 8 - 10 minutes. Add peas and dill, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Pour flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible, but leaving a few small spots where steam can escape. Bake for 35 to 45 minutes until golden brown on top and bubbly underneath. Scoop into bowls or deep plates and serve immediately.

Note: If you don't have any buttermilk, you can make your own. Gently warm milk until it's warm but not boiling (about 100 degrees); stir in a tablespoon of white vinegar and let it sit for 5 minutes. Voila - buttermilk!

Mirliton and Shrimp, Cajun Style

Mirliton. Chayote. Alligator pear. Vegetable pear. Growing up in New York, in those pre-internet days, I thought that mirlitons were one of those foods that you only got in New Orleans, like beignets, muffaletta sandwiches, andouille suausage and grandma's gumbo. You couldn't mail order long-missed ingredients and have them arrive two days later nestled in soft padding and ready to use.

As an adult, I visited Santa Fe, and low and behold, there were my mirliton, hiding in plain sight under the name chayote. I learned Mexicans, Native Americans and Southwest residents had been enjoying them for centuries. Now, I realize they are everywhere and used in many, many cuisines. I get them at a local supermarket that has a big south Asian clientele. My parents get them in a store in New York that caters to many Central and South Americans.

Hooray! I say mirliton, you say chayote, or chuchu or sayote... we all say delicious!



Never had one before? It's mild tasting, similar to a squash or a melon. I'm told that people sometimes substitute them for pears in recipes in Australia. They can be eaten raw, though I've only ever eaten them cooked in savory recipes. Sometimes you just have to be true to the cooking your grandma taught you. They accept strong seasoning beautifully. I love them with shrimp, but they'd be delicious with other seafood or sausage.

Come on, try them! If you like squash, or cooked asian melons or even nicely seasoned boiled potatoes, these will taste and feel very familiar in your mouth. If you live in Toronto, you can get them at most asian supermarkets, or familiar chains that carry more Asian or South Asian ingredients. Let me know what you think, and what other uses you can imagine for them.

Mirilton and Shrimp, Cajun Style

10 Mirilton (about 5-6 lbs)
1 lb. raw, cleaned shrimp
1 large onion, chopped
3 cloves garlic, minced
1 stalk celery, finely chopped
1 medium bell pepper (option), finely chopped
3 tbsp olive oil
1 1/2 cups bread crumbs
1/4 cup Parmesan reggiano cheese
Cajun seasoning to taste
2 pieces of sliced bread *

Preheat oven to 350 degrees.

Wash the mirliton. Leaving skin on, slice in half length wise and place in a large pot of water. Make sure water covers the mirliton. Boil for 30-40 minutes, until tender when pierced with a knife.

While mirliton are cooking, heat 2 tbsp olive oil in a large saute pan over medium heat. Saute garlic for 30 seconds, then add onions. When the onions are softened (about 5 minutes), add the celery and bell pepper. Saute until tender and brightly colored. Set vegetables aside in a bowl.

Using the same pan, add 1 tbsp of olive oil. Over medium heat, add shrimp and saute until opaque and just cooked. Add vegetables to shrimp season with cajun spice to taste. Turn off burner and set aside.





When mirliton are tender, drain in a large colander and let them cool enough so that they can be handled. If you have the time to do so, let the mirliton sit, uncovered, for an hour. This will help dry them out and they will release less liquid when cooked in the oven. If you don't have this additional time, proceed to the next step as soon as soon they are cool to the touch.

Using a paring knife, remove the seed in the middle of the mirliton and the skin. Chop each half into four sections length-wise, then chop each segment into 3-4 pieces. The result should be larger bite size pieces. Repeat for the remaining mirliton.

Return to the colander and press down gently using a plate or your palms to release any addition liquid. Turn the burner under the shrimp back on to medium-low, and add the mirliton. Stir to combine. Add 1 cup of bread crumbs and the parmesan reggiano cheese. You may want to add additional cajun seasoning to taste at this point.



Place the mirliton and shrimp into a large casserole dish. Sprinkle remaining bread crumbs on the top of the mixture. Bake for 30 minutes. Liquid should be bubbling. Broil for an additional 1-2 minutes to brown the top. * Check the casserole after 15-20 minutes. If you notice a lot of liquid on the top of the mixture, place two pieces of sliced bread on top. This will absorb the extra liquid being released. Remove the bread before browning.



Let cool for 5-10 minutes to thicken slightly and serve. Enjoy!

Cranberry Orange Quick Bread

I live in a cranberry household. Well, not literally. But, I do find it's one of our favorite go-to fruit flavors to add a bit of tart and sweet. Dried cranberries are wonderful and we eat them plain like raisins and throw them in all sorts of recipes including granola bars, pies, roasted brussel sprouts or salads. When I crave the real fruit and it's not turkey time, I'll make this bread.










I don't like muffins or breads to be overly sweet and cranberries offer a soft piquant burst of flavor. They are also lovely to look at - such a deep, shiny red. They deserve so much more than a once a year appearance on a Thanksgiving table. Don't you think? I bet the cranberry farmers in Massachusetts are with us on this.

Orange and cranberries are a classic combination. The unsweetened coconut gives it texture that I really like without making it too "tropical". You can easily leave it out if it's not your thing.

It's perfect for breakfast or an afternoon snack. You can also toast it and serve it with a little peanut butter, if you were so inclined. Ours doesn't always make it until the next day, when toasting would be perfect.








Cranberry Orange Bread
Adapted from Mark Bittman, How to Cook Everything

4 Tbsp (1/2 stick) cold butter
2 cups all-purpose flour
1 cup sugar
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1 Tsp salt
3/4 cup orange juice
Zest from 1 large orange
1 egg
1 cup fresh cranberries, washed, dried and coarsely chopped
1/4 cup unsweetened coconut

Preheat oven to 350 degrees. Grease a 9 x 5 inch bread pan.

Stir together the dry ingredients. Use a food processor (or two knives) to cut the butter into the dry ingredients until the butter pieces are no bigger than a small pea. (A few pulses should do it). Transfer to a bowl and do the rest by hand. If you do the remaining steps in a food processor, it could toughen the bread.

Beat the orange juice, zest, coconut and egg together. Pour into the dry ingredients, mixing until its just moistened. No need to mix until it's smooth. Avoiding beating the batter (or you'll risk toughening the bread again).

Fold in the cranberries, then pour the batter into the loaf pan. Bake for an hour or so. Look for golden brown color and a tooth pick inserted in the center to come out clean. This takes 1:10 in my oven.

Cool on a rack for 15 minutes before taking it out of the pan. Enjoy!

Makes 1 loaf of bread.
This recipe could easily be made into muffins. Muffins should bake around 25 minutes.

Banana Chocolate Chip Muffins

A few years ago, while sitting in a playground, I complained to a friend that I didn't have a trusty, easy banana bread recipe. She rattled this recipe off to me, and with just a bit of tinkering to suit our taste, it's been a staple ever since.

It's a cinch and perfect to make with little kids. It's quick. It uses three of those bananas getting brown on the counter. And, it's incredibly forgiving and adaptable.

I've made it with all whole wheat flour, with half white and half whole wheat (my current favorite), all white and spelt flour (earning me a bit of love from friends who avoid gluten).

I've added nuts, flax seed and chocolate chips. I suggest half white flour and half whole wheat cake flour - or soft whole wheat flour, as it's called in our bulk store- to start. Play with it from there. The high fruit content makes it incredibly moist without lots of fat. It's a work horse and will take almost anything you throw at it. We throw chocolate at it most of the time because, well, we're like that.

Mini-muffins are great for the six and under crowd. Otherwise, regular muffins or a quick bread are perfect for anyone over 4 ft. in your life. Bring these to the playground, office or a friend's house next time you go. You'll be popular.

Banana Chocolate Chip Muffins

3 ripe bananas
1 cup brown sugar
2 eggs
1/4 cup butter
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips

Preheat oven to 375 degrees. Mash bananas in medium sized bowl. Add brown sugar and eggs and combine.

Melt butter and add to banana mixture while stirring.

Mix dry ingredients and then add to wet ingredients along with chocolate chips. Stir until just combined. Don't over mix.

Bake 25 minutes for regular muffins or 10-12 minutes for mini muffins. Test center with a toothpick. Cool in the muffin tin for 5 minutes, then move to a cooling rack. Enjoy!

Makes 12 large or 15 regular sized muffins. I generally get around 38-40 mini muffins out of a batch.