one haiku, one pic/one recipe, no meat, no/fish, no photoshop
bake the apples with
butter, brown sugar, syrup
until caramelized
6 servings
3 apples, sliced thin; 3 T butter, 2 T brown sugar, 2 T maple syrup, 3 eggs, 1/2 c buttermilk, 1/2 c flour, 1 T sugar, 1/2 t cinnamon, pinch salt, 1 t vanilla
bake apples, butter, brown sugar, syrup in a cast-iron pan, stirring, 425 F, 15 minutes or until caramelized; whisk rest, add to apples, bake 15 minutes
ugly tomatoes
that should have been picked before
the frost are for this
source, 5 servings
biscuits: 3/4 c ricotta, 2.5 c flour, 1 T sugar, 1.5 t powder, 1 t soda, 1 stick butter, cold; 1 c buttermilk; tomatoes: 8 tomatoes, halved; kosher salt & pepper, 1/4 c olive oil, 3 T sherry vinegar, 1 T fresh thyme, 2 T flour, 1/4 c sugar
chop/knead biscuit ingredients to form a ball, arrange tomato ingredients in oiled cast-iron pan, place 12 dough balls on top, 350 F, 45 minutes
they’re probably gone
but give the hummingbirds food
one last time this fall
12 servings, 120 calories
2 (4-oz size) containers gerber bananas, 6 packets stevia, 1 t kosher salt, 1/4 c ground flax, 3/4 c cocoa, 2 c white whole wheat flour, 1 c unsweetened vanilla almond milk
mix, scoop round spoonfuls on silpat, 400 F, 15 minutes
best baked in a pie
dish to avoid cleaning the
oven later on
source, 6 servings
8 tomatoes halved; 2 T olive oil, 2 T butter, kosher salt, 5 ears corn, 1 bunch scallions, cut up; 1/2 c white wine; crust: 2 c shredded cheddar, 1 stick butter, cold; 1/2 c cold water, 2 c flour
roast tomatoes, oil, butter, salt, 400 F, 15 minutes; add corn, scallions, wine, roast 15 minutes; chop/knead together crust, roll out, place in pie dish, add filling with slotted spoon (serve extra over pasta), fold edges in; 400 F, 45 minutes
contains a full can
of pumpkin like all pumpkin
recipes should do
previous version, 24 servings, 160 calories
1/2 c date syrup, 1 can pumpkin, 1 T vanilla, 1/4 c olive oil, 6 c white whole wheat flour, 2 T powder, 1 t salt, 2 T pumpkin pie spice, 1/2 c lilly’s stevia-sweetened chocolate chips
knead to form crumbly dough, bake 2 logs on silpat, 350 F, 30 minutes, slice, bake 20 minutes
open the green shade
umbrella and clinging to
the post is a bat
previous version, 12 servings, 85 calories
3 (4-oz size) containers gerber bananas, 1 c white whole wheat flour, 1/2 t powder, 1/3 c unsweetened vanilla almond milk, 1/2 c lilly’s stevia-sweetened chocolate chips, 1/2 t salt, 1/2 t vanilla, 1/2 t cinnamon
mix, use silpat, 350 F, 18-20 minutes
after baking they
will soak up melted butter
and taste just like fried
source, 12 servings, 295 calories
1 3/4 c flour, 1 1/4 t powder, 1 t salt, 2 t cinnamon, 1 t nutmeg, 2 sticks earth balance buttery sticks, room temperature; 3/4 c brown sugar, 3/4 c sugar, 2 namaste egg replacer eggs, 1 t vanilla, 1/2 c cider
cream 10 T butter, brown sugar, 1/4 c white sugar; beat in rest except remaining butter, sugar, 1 t cinnamon; use silpat, 350 F, 25 minutes or until firm, stand 5 minutes, remove; top with rest, melting butter
don’t stir too much so
the rice can form a crunchy
crust on the bottom
source, 6 servings
4 T olive oil, 1 onion, sliced; salt, pepper, red pepper flakes, 1.5 c arborio rice, 2 t minced garlic, 1/2 c white wine, 2 tomatoes, diced; 4 tomatoes, sliced; 3 c broth, basil leaves
cook oil, spices, onion 5 minutes; add rice, cook 2 minutes; add garlic, wine, diced tomatoes, cook 5 minutes; add warm broth over 10 minutes or until rice is done; layer sliced tomatoes on top, add basil, more salt, pepper, oil
make garlic oil
in the morning, after lunch
add the tomatoes
source, 6 servings
1/2 c olive oil + 5 t minced garlic + 20 basil leaves, 7 tomatoes, chopped; 1 lb rigatoni, cooked in salted water; 1 lb fresh mozzarella, sliced
layer oil, tomatoes, hot pasta, cheese; stand 5 minutes, toss, serve room temperature with red pepper flakes
tomato plants bent
to the ground, bursting out of
their metal cages
crust: 1 3/4 c flour, 1/2 t sugar, 1/2 t kosher salt, 1 stick cold butter, 1 egg, 2 T water; filling: 3 tomatoes, sliced & salted; 1 T minced garlic, 1 c chopped basil, 2 c chopped parsley, 2 T olive oil, 2 T dijon, 1 c shredded parm, salt & pepper
chop/knead crust together, roll out on wax paper, bake pricked with a fork in a pie dish 375 F, 25 minutes; combine filling except tomatoes, place on crust, add tomatoes; add additional olive oil, salt, pepper; bake 1 hour
