cornbread muffins

Notes: I cut the sugar in half from the original recipe, so it leaves more room for other tasty things like jam or honey without a sugar overload.
I had excellent success substituting soymilk for milk and coconut oil for butter. I added an extra tsp or so of honey, but in retrospect, I could have left it out, and it still would have been fine.

Ingredients

• 3/4 cup yellow cornmeal
• 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup milk 
• 1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions

1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
4. 
   

Based on http://www.onceuponachef.com/2011/04/cornbread-muffins.html

broccoli fritters

http://smittenkitchen.com/blog/2012/06/broccoli-parmesan-fritters/

peanut butter balls

• 2 cups peanut butter
• 1 cup wheat germ
• 1 cup dry milk powder

• 1/2 cup honey
• 1/2 cup flaked coconut
•  
• based on http://m.allrecipes.com/recipe/11625/moonbeams

kkakdugi (radish kimchi)

http://www.maangchi.com/recipe/kkakdugi

Ingredients:Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.

Directions:

1. Peel 4 pounds of Korean radish (ordaikon).
2. Rinse in cold water and pat dry.
3. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
4. Add 2 tbs salt, 2 tbs sugar, and mix well.
   *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
5. Set aside for 30 minutes.
6. Drain the juice from the radish into a small bowl.
7. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
   *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.

rice and mung bean pilaf

vegetable stew with chickpea flour sauce

Artichoke Hearts, Roasted Red Pepper, and Capers salad with Basil Dressing

http://www.yummly.com/recipe/external/Warm-or-cold-salad-with-artichoke-hearts_-roasted-red-pepper_-capers_-and-basil-dressing-309551

Ingredients:
16 oz. frozen or canned artichoke hearts (I prefer frozen artichoke hearts, but canned artichokes are often cheaper)
1 T extra virgin olive oil
salt and fresh ground black pepper
12 oz jar roasted red pepper (or use onered bell pepper roasted on a barbecue grill)
3 T capers (drained but not rinsed, next time I might use even more)
1/2 cup chopped red onion
freshly chopped parsley or basil for garnish (optional)

Basil Dressing Ingredients:
2 minced shallots (or use about 2 T finely minced red onion)
1/2 cup chopped fresh basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce)
3 T fresh lemon juice
1 T white wine vinegar
1 tsp. Dijon mustard
1/2 cup extra virgin olive oil (I'd use a bit less if using pesto, frozen basil, or pistou sauce)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven or toaster oven to 350F / 175C. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.)

Thaw frozen artichokes in the microwave, or drain well if using canned artichokes. Put artichokes in large bowl and toss with olive oil, salt, and fresh ground black pepper. (Use a bowl that's big enough for finished salad, so you don't have to dirty two bowls.) Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes.

While artichokes roast, fit food processor with steel blade and process minced shallot (or red onion) and chopped basil (or basil pesto, frozen basil, or pistou sauce.) When shallots and basil are fairly well chopped, add lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then measure 1/2 cup olive oil (or a little less) and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended.

Put roasted artichoke hearts back into the bowl and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you're not rushed for time. While artichoke hearts marinate, cut roasted red pepper into same-size pieces (I cut them into small strips about 1 inch long.) Chop red onion into very small pieces and drain capers. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. (You will not need all the dressing, but save it to re-moisten any leftover salad.) Season salad with salt and fresh ground black pepper, sprinkle with chopped parsley or basil if desired, and serve.

This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.