Blood Orange Ricotta Muffins #MuffinMonday

Fresh ricotta, scented with blood orange zest and mixed with brown sugar is a softly sweet filling for these lovely blood orange muffins.

Yesterday I popped into my local grocery store, which in the spirit of full disclosure, I should tell you is actually part of a large French chain, and I came across blood oranges. They were part of a great big display of citrus of all kinds from many countries. The sign said they were red oranges from Spain, but the fruit itself bore this sticker.

I must have wasted the better part of half an hour on the internet, trying to determine if they were indeed Spanish or, perhaps, Italian. Because, if you were a Spanish company, would you choose the Mona Lisa for your logo? Seems odd. Anyway, here I am, none the wiser about the provenance of my citrus, but I do have a lovely muffin to share.

I’d be delighted to hear from anyone who knows more about the Mona Lisa oranges. Enigmatic, they are. Just like her smile.

Ingredients
For ricotta filling:
3/4 cup or 180g fresh whole-milk ricotta
1/4 cup or 50g dark brown sugar
1 large egg white (Save the yolk for the muffin batter.)
1 tablespoon blood orange juice
Zest of one half blood orange
Pinch of salt

For the muffin batter:
2 cups or 250g flour
3/4 cup or 150g sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of one half blood orange
1/2 cup or 120ml canola oil
1/4 cup or 60ml milk
1/4 cup or 60ml blood orange juice
1 large egg
1 egg yolk (Because what else are you going to do with one yolk?)

Optional for decorating: 2-3 teaspoons pearl sugar

Method
Zest your blood orange and divide the zest into two small piles.

Put one pile in a small bowl with all of the other ricotta filling ingredients and mix well.

The blood orange juice is a gorgeous red, isn't it?

Put the filling in the refrigerator to keep cold.

Not the prettiest filling but so rich and delicious.

Preheat the oven to 350°F or 180°C and prepare a 12-cup muffin pan by greasing well or lining it with muffin papers.

In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and the other small pile of zest.

In a smaller mixing bowl, whisk together your oil, milk, juice, whole egg and yolk.

Pour your liquids into your dry ingredients and fold until just combined. There should still be a little flour showing.

Spoon or scoop a generous tablespoon of batter into your prepared muffin pan.

Top the batter with another good tablespoon of the ricotta filling.

Finish by dividing the remainder of the batter between the muffin cups.

Use a sharp knife to cut two or three ways through the batter to mix it up a little bit with the filling.

Sprinkle with a few pieces of pearl sugar, if desired. I like pearl sugar because it makes plain things pretty. This muffin is pretty special on the inside but fairly plain on the outside otherwise.

Bake in your preheated oven for about 20-25 minutes or until the muffins are golden.

Cool the whole pan on a wire rack for a few minutes then remove the muffins and continuing cooling them on the rack.

Enjoy!

See what I mean about the filling? You'll have to trust me that it tastes good!

Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers

These colorful roasted peppers are stuffed with a hearty filling of nutty bulgur wheat and tomatoes, seasoned with onion, parsley and cilantro, perfect as a side dish or main course.

Growing up in a Catholic family, I understood about not eating meat on Fridays, especially during Lent – those 40 days before Easter Sunday – but I never thought of it as fasting. Fasting was when you didn’t eat at all. Perhaps it was just my ignorance but, turns out, in the Orthodox church, it’s considered fasting when you abstain from meat as well and there are certain sects that will eat no meat, fish, dairy or eggs for the whole of Lent. 

How did I learn this? Well, about five years ago a girlfriend had to go into the hospital for treatment, nothing too serious – I think it was gallstones perhaps, but it meant being away from home for several days and leaving her husband and daughter to fend for themselves.

So a group of us decided we should make and deliver meals to help out. I asked if there were any dietary restrictions and she said her husband was fasting. Her husband is Greek Orthodox and, since it was Lent, that meant no meat, no poultry, no fish, no dairy, no eggs! There went my plans for several cheesy casseroles that travel and reheat well. Thank God for the internet! A search for Greek Orthodox Lent recipes led me to several very useful sites, which I shared with the other ladies who were cooking.

Note: If you are actually cooking for a strict Greek Orthodox friend, double check whether they also abstain from olive oil during Lent, and substitute canola or the like.

These stuffed peppers were so good that after I had made a batch for my friend’s family, I made a batch for us. And, still do, every once in a while. When this week’s Sunday Supper theme of Heart Healthy was announced, I knew these would be perfect. Meatless, cheese-less but, oh, so tasty! And I think they are quite pretty as well.

I adapted this recipe and serve them as a main course, with a salad on the side.

Ingredients
6 large bell peppers (Any color will do but the red and yellow are sweeter than the green.)
1/4 cup or 60ml olive oil, plus more for sautéing the onion and drizzling on the peppers before roasting
1 large onion (Mine weighed 7 oz or almost 200g)
1 cup or 210g bulgur wheat
1 can (14.5 oz or 400g) tomatoes (crushed or chopped)
1 teaspoon of sea salt or to taste
1 vegetable stock cube
1/4 teaspoon of freshly ground pepper
Small bunch fresh parsley
Large bunch fresh cilantro
Optional: 1 teaspoon crushed red pepper

Method
Cut the caps off the top of the peppers and remove the seeds and any lighter colored fibers from inside. Set the caps aside for later.

The original recipe says to put them in a tight-fitting baking pan and to add crunched up parchment paper to fill any gaps but I like to use foil instead. Wedge them tightly together so they stand upright.

Peel and quarter your onion and put it in a food processor with the 1/4 cup or 60ml olive oil. Process until very finely minced or pureed. (If you don’t have a food processor, you can grate the onion for almost the same effect.)

In a large skillet, add a drizzle of olive oil and sauté the onion for a minute or two.

Add in the bulgur wheat and stir well to coat it with oil and onions.

Stir in the canned tomatoes along with the salt, vegetable cube, black pepper and 1 1/4 cups or 300ml water.

Bring to boil over a medium heat then turn the fire down to simmer and cover the pan loosely with a lid.

Preheat your oven to 350°F or 180°C and chop your parsley and cilantro roughly.

Cook the bulgur for about 10 minutes and then taste to see if it needs more salt. I don’t usually have to add more salt, but I do add some crushed red pepper for a little spice.

Remove from the heat and stir in the chopped parsley and cilantro. Allow to cool for about five minutes.

Fill your peppers with the stuffing and top with the reserved pepper caps. If you have a little stuffing left over, consider that the cook’s treat and eat it straight from the pan with a spoon. Delicious!

Drizzle on a little olive oil and roast the stuffed peppers in your preheated oven for about one hour or until the peppers are softened enough for your liking. Check part way through and cover the tops with foil if they are browning too much.

The original recipe said to allow the peppers to cool and serve them at room temperature but we prefer them warm.

Enjoy!

Please join my Sunday Supper group and today’s hosts, Lori from Foxes Love Lemons and Ethel from eating in instead, as we celebrate National Heart Month with loads of delicious heart healthy recipes!

Better for you breakfasts:

• Apple Pie Oatmeal by Cosmopolitan Cornbread
• Oatmeal Chocolate Chip Scones by Brunch with Joy
• Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
• Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
• Pear Bran Muffins by Magnolia Days
• Stovetop Fruit & Honey Granola by What Smells So Good?

Jump start your health with these appetizers and snacks:

• Almond Crusted Chicken Nuggets by Momma's Meals
• Chipotle Black Bean Dip by Bobbi's Kozy Kitchen
• Lemon Aioli with Spring Vegetables by Jane's Adventures in Dinner
• Mala Baked Tofu Bites by Palatable Pastime
• Parmesan Pistachio Kale Chips by The Texan New Yorker

Soups that'll win your heart:

• Asian Soba Noodle Broth Bowl by Hip Foodie Mom
• Kale, Spinach, and Bean Soup by Ruffles & Truffles
• Mushroom Quinoa Soup by Pies and Plots
• Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue's Nutrition Buzz
• Turkey and Black-Eyed Peas Soup by Cindy's Recipes and Writings

Veggies, Sides, & Salads your heart will thank you for:

• Collard Greens with Cumin and Paprika by Nik Snacks
• Salmon Caesar Salad by Casa de Crews
• Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
• Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
• Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
• Salmon Salad Niçoise by That Skinny Chick Can Bake
• Seasoned Spinach & Bok Choy by Nosh My Way
• Spinach Berry Salad by Country Girl in the Village
• Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
• Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons

Healthy is the center of attention in these main courses:

• Baked Eggplant Parmesan by A Kitchen Hoor's Adventures
• Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
• Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
• Heart Healthy Salmon Bento by The Ninja Baker
• Lemony Grilled Chicken by Peaceful Cooking
• Moroccan Salmon Tagine by Curious Cuisiniere
• Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
• One Pot Mexican Quinoa by Having Fun Saving
• Oven Baked Tilapia Tacos by Sew You Think You Can Cook
• Piperies Yemistes me Pligouri - Bulgur Stuffed Peppers by Food Lust People Love
• Salmon with Mango Salsa by Cooking Chat
• Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
• Vegetable and Ginger Congee by eating in instead
• Vegetarian Cuban-Style Black Beans & Rice by MealDiva
• White Bean, Corn, Tomato and Rice Skillet by Family Foodie

Staying healthy doesn't mean giving up desserts!

• Baked Figs with Vanilla and Honey by Happy Baking Days
• Caramelized Pear Tart by PancakeWarriors
• Cherry-Blueberry Trifles by The Life and Loves of Grumpy's Honeybunch

We heart wine.

• Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog

Pin these Bulgur Stuffed Peppers! 

Campari and Passion Fruit Sorbet #GalentinesDay

This refreshing sorbet of fresh passion fruit and Campari is perfect as an aperitif, between courses or at the end of a meal. The tart passion fruit and bitter Campari will wake up your taste buds! 

First, a confession. When I was invited to take part in this Galentine’s Day celebration, I thought it was a typo. I don’t watch Parks and Recreation, although I do love Amy Poehler. But, once explained, I was completely on board, because women celebrating women, breakfast-style, sounds like the very best way to spend a morning. So, I say unto you, and with all the sincerity and fervor of the recently converted: Happy Galentine’s Day!

For anyone else who is as ignorant as I was, I found this very short YouTube clip that lets Leslie Knope explain it better than I ever could.

Along with sharing a frou-frou dish or beverage, event organizer, Courtney from Neighborfood and her very capable co-host, Nancy from gotta get baked, said that we should share a story about a girlfriend or even a public figure, who inspires us.  The Campari and passion fruit sorbet was an easy decision – I love that stuff - but choosing just one woman was the hardest part! I am blessed with so many fabulous women in my life! I dedicate this recipe to my friend, Naszreen, who has fulfilled her dream of many years by opening a tea shop. She is an amazing woman, mother, sister, friend, and now I can say, successful entrepreneur.

Ingredients
1 cup or 240ml water
1 cup or 200g  sugar
1/4 teaspoon salt
16 passionfruit (Mine weighed 690g whole and yielded 1 1/2 cups or 350g pulp.)
1/2 cup or 120ml Campari
Several sprigs fresh mint, plus some tops of sprigs to serve

Method
Place the water, sugar and salt in a pan and warm it just enough for the sugar and salt to dissolve and then remove from the heat.  Allow to cool for a while.

Stack and roll the mint leaves up and slice them finely. Don't forget to save a few tips for garnish.

Halve the passion fruit and scoop out the flesh, seeds and juice using a spoon.

Strain out the passion fruit seeds, pressing them into a sieve to remove more juice. Reserve about one-third of the seeds to add back into the sorbet.

Mix the passion fruit with the Campari, sugar syrup, mint leaves and all but a few of the sieved passion fruit seeds, in a plastic tub or earthenware dish and place in the freezer to chill.

If you have an ice cream maker, you can put the mixture into it after about half an hour of chilling and follow the manufacturer’s instruction till it is soft set.

Top with a few of the small mint springs and the few remaining passion fruit seeds, then put it in the freezer in a sealed container till ready to serve.

Otherwise, leave it in the freezer-proof vessel and stir it around at least every half hour until it’s set. This could take more than two hours. When it's just about set, top with a few of the small mint springs and the few remaining passion fruit seeds and pop it back into the freezer until you are ready to serve.

Ready to serve!

Scoop into a pretty bowl and top with a small sprig of mint to serve.

Enjoy!

I genuinely hope you are celebrating today with your gal friends or are planning a celebration. We are here to help with a bunch of great recipes for your Galentine’s party!

• Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef
• Boston Cream Trifles from gotta get baked
• Brownie Batter Chocolate Tarts from Melanie Makes
• Campari and Passion Fruit Sorbet from Food Lust People Love
• Cheesecake Milkshakes from Chocolate Moosey
• Chocolate Cheesecake from NeighborFood
• Chocolate Covered Strawberry Cream Puffs from The Redhead Baker
• Chocolate Honey Bombs from The Live-In Kitchen
• Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish
• Ganache Topped Truffle Brownies from That Skinny Chick Can Bake
• Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain
• Meyer Lemon Cranberry Scones from Girl in the Little Red Kitchen
• Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire
• Nutella Fudge with Raspberries from The Food Charlatan
• Orange Yogurt Waffles from Savvy Eats
• Red Wine Ice Cream Floats from Mind Over Batter
• Strawberry Covered Dark Chocolate Truffles from Girl Versus Dough
• Wicked Waikiki Sour from Pineapple and Coconut