“The harvest of old age
is the recollection and
abundance of blessing
previously secured.”
~ Marcus Tullius Cicero
Bigger Surplus in the End
harvest
Sunburst Moments
“And Fall, with her yeller harvest moon
and the hills growin’ brown and
golden under a sinkin’ sun.”
~ Roy Bean
Yumolicious GF Harvest Muffins
What’s Cooking in Gail’s Kitchen? The Chow Down: Yumolicious GF Harvest Muffins! Have you discovered the silky taste of almond butter lately? I recently came across a gourmet item that enhanced the almond butter with cinnamon and chia seeds. Because it works with this muffin recipe, I went ahead and used it. Obviously, if chia seeds are not your thing, no worries. The butternut squash is the star attraction, in my opinion. It has a natural sweet flavor that surpasses the pumpkin patch variety that is more common. Since I recently made a batch of glazed pears, they were added to the “harvest”, but you can certainly substitute with a delicious apple instead. If I haven’t piqued your interest by now, let me further add the fact that these yumolicious muffins are gluten-free. See? It works. You learn something new everyday.
YUMOLICIOUS GF HARVEST MUFFINS
Ingredients:
3/4 cup butternut squash purée
1 cup almond butter
1/3 cup maple syrup
1 egg, beaten
1 teaspoon cinnamon
1 teaspoon baking soda
1 pear, finely chopped
1/4 cup brown sugar
1/4 cup butter, softened
1 tablespoon almond flour
2-3 tablespoons old fashioned oats
2 tablespoons sunflower seeds
Instructions:
Preheat oven to 325°. Use muffin cup liners for 12 muffins. Line the muffin tin; set aside. In a mixing bowl, combine butternut squash purée, almond butter, maple syrup, beaten egg, cinnamon, and baking soda. Mix well. Fold in the chopped pears. Fill each muffin cup 3/4 full. For the topping, mix brown sugar, softened butter, almond flour, and old fashioned oats. Mixture will be crumbly. Sprinkle each muffin with streusel topping. Top with sunflower seeds. Bake 30-35 minutes or until muffins pull away from paper liner. Watch carefully.
Harvest Snap Beans
What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Harvest Snap Beans! If you’ve ever planted a garden, you already know how easily and quickly green beans are to grow. They produce so well, even a novice takes pride in their bounty. When it’s time to harvest, choose smooth green (or yellow) pods. Lumps are a sign of an overripe bean, which means it could be dried out or damaged inside. Be particular. You can always tell how fresh it is by the “snap” sound it makes when broken. Perhaps that’s why my aunt on the farm used to call them “snap beans”. Taste is everything.
HARVEST SNAP BEANS
Ingredients:
1 pound frozen yellow wax and green beans, thawed
6 slices bacon; cooked and broken into chunks
1/3 cup brown sugar
2 tablespoons butter, melted
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 tablespoon agave nectar
1 teaspoon toasted sesame seeds, for garnish
Instructions:
Preheat the oven to 350°. Arrange yellow wax beans and green beans in an oven-proof dish. Sprinkle bacon pieces over beans. In a medium bowl, combine brown sugar, melted butter, soy sauce, garlic powder, and agave nectar. Mix well. Pour over green beans and bacon. Bake uncovered 40 minutes. Remove from oven and sprinkle with toasted sesame seeds before serving.
In Harvest Teach
“If we say it long enough
eventually we’re going to
reap a harvest. We’re going to get
exactly what we’re saying.”
~ Joel Osteen
Sow Good Aspirations
“Before the reward
there must be labor.
You plant before you harvest.
You sow in tears before
you reap joy.”
~ Ralph Ransom
Make It Happen
“Always do your best.
What you plant now,
you will harvest later.”
~ Og Mandino
Eating My Way Through the Alphabet: Letter Y
What’s Cooking in Gail’s Kitchen? The Chow Down: Yumolicious GF Harvest Muffins! Have you discovered the silky taste of almond butter lately? I recently came across a gourmet item that enhanced the almond butter with cinnamon and chia seeds. Because it works with this muffin recipe, I went ahead and used it. Obviously, if chia seeds are not your thing, no worries. The butternut squash is the star attraction, in my opinion. It has a natural sweet flavor that surpasses the pumpkin patch variety that is more common. Since I recently made a batch of glazed pears, they were added to the “harvest”, but you can certainly substitute with a delicious apple instead. If I haven’t piqued your interest by now, let me further add the fact that these yumolicious muffins are gluten-free. See? It works. You learn something new everyday.
YUMOLICIOUS GF HARVEST MUFFINS
Ingredients:
3/4 cup butternut squash purée
1 cup almond butter
1/3 cup maple syrup
1 egg, beaten
1 teaspoon cinnamon
1 teaspoon baking soda
1 pear, finely chopped
1/4 cup brown sugar
1/4 cup butter, softened
1 tablespoon almond flour
2-3 tablespoons old fashioned oats
2 tablespoons sunflower seeds
Instructions:
Preheat oven to 325°. Use muffin cup liners for 12 muffins. Line the muffin tin; set aside. In a mixing bowl, combine butternut squash purée, almond butter, maple syrup, beaten egg, cinnamon, and baking soda. Mix well. Fold in the chopped pears. Fill each muffin cup 3/4 full. For the topping, mix brown sugar, softened butter, almond flour, and old fashioned oats. Mixture will be crumbly. Sprinkle each muffin with streusel topping. Top with sunflower seeds. Bake 30-35 minutes or until muffins pull away from paper liner. Watch carefully.
Eating My Way Through the Alphabet: Letter H
What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Harvest Snap Beans! If you’ve ever planted a garden, you already know how easily and quickly green beans are to grow. They produce so well, even a novice takes pride in their bounty. When it’s time to harvest, choose smooth green (or yellow) pods. Lumps are a sign of an overripe bean, which means it could be dried out or damaged inside. Be particular. You can always tell how fresh it is by the “snap” sound it makes when broken. Perhaps that’s why my aunt on the farm used to call them “snap beans”. Taste is everything.
HARVEST SNAP BEANS
Ingredients:
1 pound frozen yellow wax and green beans, thawed
6 slices bacon; cooked and broken into chunks
1/3 cup brown sugar
2 tablespoons butter, melted
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1 tablespoon agave nectar
1 teaspoon toasted sesame seeds, for garnish
Instructions:
Preheat the oven to 350°. Arrange yellow wax beans and green beans in an oven-proof dish. Sprinkle bacon pieces over beans. In a medium bowl, combine brown sugar, melted butter, soy sauce, garlic powder, and agave nectar. Mix well. Pour over green beans and bacon. Bake uncovered 40 minutes. Remove from oven and sprinkle with toasted sesame seeds before serving.
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