Lemon Bread Pudding

4 cups bread, cubed (1/2 a loaf approximately)20150821_234102
6 tablespoons melted butter
3/4 cup fresh lemon juice; the juice from about 3 lemons
1/2 teaspoon salt
1 2/3 cups sugar
1 tablespoon cornmeal
1 1/2 tablespoons cornstarch
5 large eggs

Place the cut up bread pieces in a well greased loaf pan.

In a large bowl, whisk together the remaining ingredients until smooth.

Pour filling mixture over the bread pieces. Use a spatula or spoon to make sure all the pieces are coated with the filling.  Press down on the bread pieces slightly, to make sure they are distributed evenly in the pan.

Optional: sprinkle with sugar before baking. I used caster sugar.

Bake at 375 degrees for 45 minutes.

Serve warm or at room temperature (slices best at room temperature– you’ll just want to spoon it out if it’s warm!).

I have slightly adapted from original recipe.



Garlic Mushroom Kebobs

20150822_1611501/4 cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic, pressed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt
Freshly ground black pepper
1 lb. cremini mushrooms
2 tablespoons chopped fresh parsley

Preheat oven to 425F.

Whisk together balsamic vinegar, olive oil, garlic, oregano, basil, salt and pepper.

Add mushrooms and let sit 10-15 minutes.

Spray cookie sheet. Put mushrooms on skewers and put in oven for 15-20 minutes.

Remove when golden brown.

Source: awesomefoodrecipes.com

Paleo Focaccia (Gluten-free)

I had recently used almond flour and had less than a cup left which I wanted to use up. So I googled “1/2 cup almond flour” and this recipe came up. It was also a recipe using coconut oil which I had wanted to try.

1/2 cup almond flour
2 eggs
1 tablespoon melted coconut oil
1 teaspoon baking powder
Dash of salt
Italian Seasoning or Herbs de Provence (I used oregano)

Preheat oven to 350F.

Line 8×8″ pan with parchment paper.

In a small bowl mix together almond flour,  baking powder,  and salt.

Add the coconut oil and eggs.

Beat all ingredients together with a fork or wire whisk and spread the batter into the prepared pan.  Sprinkle with herbs. (I actually added the oregano to the mix.)

Bake for 18 to 20 minutes.

Remove the bread from the oven and place on a wire rack to cool so the bottom does not become soggy.

Source: justforyourhealth.wordpress.com

Spanakopita Pie (my version)


I love spanokapita and it’s a good way to eat spinach which is so healthy for you.  But, I don’t always feel like fiddling around with Filo dough so I improvise.

A few years ago when I was downtown on College Street, friends and I stopped in a little bakery/deli for some lunch. They had spanakopita made in a pie-like fashion. So this is how made it.

1 pkg (300g) Organic cut spinach, drained well
1 200g feta cheese (I used lite), finely crumbled
2 eggs, whisked (keep a little for brushing on top)
1 green onion, finely chopped
dill weed (approximately 1 tablespoon dried)
garlic salt (as desired)
salt and pepper (not too much salt as cheese is already salty)
nutmeg (optional)

Preheat oven to 425F.

Lightly grease your baking pan (9×9″ cake pan).

Open the Philsbury croissant rolls and spread one half of the pastry on the bottom of the greased cake pan trying to seal the seams and holes.

In a medium-sized bowl add drained spinach, onion, and feta cheese.

Add whisked eggs and stir to blend ingredients adding the spices to your taste. (I’m heavy handed with my spices).

Put the spinach mixture on top of pastry and spread evenly in pan.

Then carefully flatten the remainder of the pastry over the top of the spinach mixture.

Lightly brush the top with whisked egg.

Put in the oven and bake appriximately 20 minutes. It should be done when top is lighly browned.

Remove from oven, cut into squares and serve.