Plumb Crumble Cupcakes

My love of fruit continues. Bring on the summer fruits!

Ingredients

• 2 oz butter
• 1/4 cup sugar
• 2 Tablespoon port/dry red wine
• 8 oz plums, pitted & cut
• 1/2 stick very cold butter
• 1/4 cup brown sugar
• 3/4 cup all purpose flour
• 1/4 teaspoon cinnamon

1. Preheat oven 350F. Butter silicone mini cupcake holders/Line cupcake tin
2. In a skillet, heat the butter, sugar, port; add plums. Cook for 10min. until plums are soft; set aside to cool to room temperature.
3. In a food processor mix crumble ingredients (butter, brown sugar, flour, cinnamon)
4. Pour plum mix into each cupcake cup. Fill 3/4 full. fill the rest with crumble mix.
5. Bake 15-20min, until set.

NP

Black Bean, Sweet Potato, Kale Enchiladas

Ingredients

• 1 can black beans
• 2 Large Sweet Potatoes - peeled, diced
• 1 bunch Kale - chopped
• 1 onion - diced
• 1 14.5 oz can of tomatoes with garlic
• 10 corn tortillas
• Enchilada sauce
• 8 oz. Cheddar cheese - grated
  
• Cumin to taste
  
• Chili Powder to taste

1. Preheat oven 350F. Saute the onions add spices for last minute. Mix together: beans, sweet potatoes, kale, onion and tomatoes.

2. Coat tortilla with enchilada sauce. Stuff tortilla with bean mix. Roll and put seam sides down in a 9 x 13 casserole dish. Repeat with remaining tortillas.

3. Cover with remaining enchilada sauce and cheese (lots of cheese). Bake until done (about 45min).

4. Let cool, serve with sour cream.

Blueberry Maple Syrup Smoothie

With the arrival of Spring, I've been craving fruits and colour. So I'm experimenting with smoothie recipes. More to follow!

Ingredients:

• 1 cup blueberries (fresh or frozen)
• 1 tablespoon maple syrup
• 25ml apple juice
• 3/4 cup bio-yogurt (Greek works well too!)
  
• 2 soup spoons of oats

1. If using frozen berries, defrost first. Place berries, syrup, juice & yogurt in blender. Puree until smooth. Add oats, pulse quickly. Fin!

NP

Curried Sweet Potato Soup by NP

Ingredients:

• 2 teaspoons vegetable oil
• 1 cup thinly sliced onion
• 1 tablespoon curry powder
• 1 tablespoon brown sugar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 5 garlic cloves, crushed
• 6 cups chopped, peeled sweet potato (or butternut squash)
• 6 cups water
• 4 cups granny smith apple (peeled)
• 3/4 teaspoon salt

1. Heat oil in large soup pot over medium heat. Add onion & next 5 ingredients; cook for 2 minutes, stirring frequently. Add sweet pot., water, and apple; bring to a boil. Cover, reduce heat and simmer for 25 minutes or until tender.
2. Place 1/2 of soup in a blender and process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining soup. Return to pan; add salt and whipping cream (optional).
3. Serve with yummy crusty bread!
   

Makes 10 servings.