Cannellini, Kale, and Basil Crostini

• 3/4 cup baby kale leaves
• 1 14-oz can cannellini beans, drained
• 1/4 cup basil, chopped
• 1/4 cup olive oil
• black pepper to taste (about 1 tsp) 
• 3 garlic cloves, minced
• 10-12 slices of baguette
• 2/3 cup thinly shredded Mozzarella or vegan cheese

Preheat oven to 350F. Steam or boil kale leaves for 3 minutes until tender. Combine kale, cannellini beans, and basil. In a separate bowl whisk together olive oil, black pepper, and garlic cloves.

Arrange baguette on a baking sheet. Brush each piece with the olive oil mixture. Toast for 2 minutes. Arrange beans, basil, and kale leaves on each piece. Sprinkle with cheese. Bake for about 10 minutes or until the cheese is melted and the bread is toasted. Sprinkle with more black pepper. Serve hot.

________________________________________________________________________
Adapted from the Cannellini, Kale, and Basil Crostini, Annie and Dan Shannon, p. 64, Jan/Feb 2013, Vegetarian times.

Mango Pineapple Salsa

To make this delicious fruity salsa you'll need: 

• 1 mango, diced
• 3 kiwis, diced
• 1/2 cup fresh pineapple, diced
• 1/3 cup red onion, diced
• 1 jalapeno, seeded and finely chopped
• 1/3 cup chopped cilantro leaves
• juice of 1 large lime
• 1 tsp olive oil
• salt to taste

Combine the ingredients, mix well, season to taste. Enjoy! 

______________________________________________________________________

Mango Sticky Rice

I found some great mangos today even though we're still a couple of months away from the mango season and had to make sweet sticky rice! This is a perfect snack or dessert. I used agave nectar to sweeten the rice, but, of course, brown sugar works great too.

Your usual rice is not going to work for this dish because it's too dry. I buy sweet rice at the Asian market and always have some on hand. One of your local grocery stores might carry sticky rice too.

Ingredients

• 1 cup sweet rice
• 1 3/4 cup water, divided
• 1 can coconut milk
• 5 tbsp agave nectar (can be substituted with 5 tbsp brown sugar) 
• 1/4 tsp salt
• 1 mango, cut into small pieces
• 1 tbsp black sesame seeds

Make the Rice

Soak the rice in one cup of water for 30 minutes.

Don't drain the water, but add 3/4 cup more water, 1/4 can cocunut milk, 2 tbsp agave nectar, and 1/4 tsp of salt when ready to make the rice. Bring to a boil and simmer on medium low until the rice is cooked, about 15-20 minutes. Make sure to keep the lid on to avoid evaporating of water. When the rice is done, remove from the heat, keep the lid on and let it sit for 5-10 minutes while you're making the sauce.

Make the Sauce

In a small sauce pan combine the remaining coconut milk (3/4 can) and agave nectar (3 tbsp). Warm it up on low. Stir well letting the agave nectar dissolve in the milk. Do not boil. Try for sweetness. If you like it a bit sweeter, add an extra spoonful of agave nectar. When the sauce is warm, it's ready to be served!

Place the rice in a small bowl, pour a few spoonfuls of sauce over the rice, place pieces of mango on top, and sprinkle with black sesame seeds. Serve warm. Enjoy!

Svetofor Muffins/Biscuits with Red and Yellow Bell Pepper

Some people just don't get excited when you say that you're making soup for dinner. My husband might have been one of them. If you want to make any soup taste better and make a wonderful complete meal, make these vegetable muffins that go very well with soups and salads. Svetofor means "a stop light" in the language of my people. When you cut your muffin you'll see why I call them svetofor- they are green, yellow, and red inside!

Ingredients:

• 1/2 cup butter
• 1/3 cup finely chopped green onions
• 1/3 cup finely chopped sweet red pepper
• 1/3 cup finely chopped sweet yellow pepper
• 2 eggs
• 2/3 cup sour cream
• 1/ 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp dried basil
• 1/4 tsp baking soda
• 1/4 tsp tarragon
• 1/2 tsp thyme

Preheat your oven to 350F. Saute green onions, red pepper, and yellow pepper in melted butter until soft. In a bowl combine eggs and sour cream and beat with a whisk. Add spices, sugar, baking powder, bakins soda, salt and mix well. Stir in flour and mix well. Stir in the butter and pepper mixture. 

Bake in paper-lined muffin trays. Fill them in a little more than two-thirds full. Bake for about 25 minutes. Serve with your favorite soup. 

The recipe is adapted from Taste of Home "Heartwarming Soups" Special Edition. I highly recommend it!

____________________________________________________________

Пышечки "Светофор" к Супу

Некоторые люди скептитически относятся к супу и не считают его удовлетворительной едой. Мой муж один из таких людей. Ему говоришь, что готовишь суп на ужин, и у него сразу настроение ухудшается. Но я нашла способ помочь ему наслаждаться супами. Этот способ Пышечки Светофор! Любой суп вскуснее с этими вкусняшками, которые легко и быстро приготовить. 

Ингридиенты:

• 1/4 пачки масла
• 1/3 стакана зеленого лука, мелко нарезанного
• 1/3 стакана красного болгарского перца, мелко нарезанного
• 1/3 стакана желтого болгарского перца, мелко нарезанного
• 2 яйца
• 2/3 стакана сметаны
• 200 гр. муки (чуть меньше 1 1/2 ст.)
• 2 ст. ложки сахара
• 1 1/2 ч. ложки разрыхлителя
• 1 ч. ложка соли
• 1/2 ч. ложка базилика
• 1/4 ч. ложки соды
• 1/4 ч. ложки эстрагона
• 1/4 ч. ложки тимьяна

Разогрейте духовку до 180C. Поджарьте зеленый лук и перчики минут 5-7 на слабом огне. Дайте остудиться 5 минут. В миске смешайте и взбейте сметану и яйца. Добавьте специи, сахар, разрыхлитель, соду, соль и все хорошо перемешайте. Введите муки и опять же все перемешайте. Введите обжаренные овощи и тесто перемешайте. 

Заполните формы для запекания в духовке примерно на 2/3. Выпекайте в духовке 20-25 минут. Подавайте с вашим любимым супчиком! 

Roasted Cinnamon Pecans

My most favorite holiday smell is the smell of pecans roasted in the oven! It fills the room with cinnamon sweetness and warmth. I use them for my favorite salads and as very tasty snacks.

You'll need:

1 egg white
1 1/2 cups pecans
1/2 cup sugar
1 tbsp water
1/4 tsp salt
1 1/2 tsp cinnamon

Preheat oven to 300F. Combine egg white, sugar, water, salt, and cinnamon. Beat well until the mixture is fluffy. Add pecans and cover them completely with the sugar mixture. Spread pecans over a cookie sheet covered with tin foil and lightly sprayed with cooking spray. Roast for about an hour or until the pecans become crunchy. Stir every 15 minutes.
____________________________________________________________________

Запеченые в духовке орехи-пеканы с корицей

Девочки, знаете чем пахнет уют в доме? Корицей! Запах поджареных пеканов в духовке мой самый любимый запах праздников. Их можно использовать для салатов, а также просто как быструю вкусняшку на десерт. Иногда так сладенького чего-то хочется. Пеканы самое то!

1 яичный белок
1 стакан пеканов
полстакана сахара
1 ст. ложка воды
1/4 ч. ложки соли
1 1/2 ч. ложки корицы

Подогреть духовку до 150С. Смешать белок, сахар, воду, соль, и корицу. Все хорошо взбить. Добавить орехи и полностью покрыть их смесью. На противень, покрытый фальгой и смазанный растительным маслом, выложить орехи и испекать примерно около часа, перемешивая каждые 15 минут, до готовности. Готовый орех будет хрустящим! Сырой пекан не хрустит.