Archive | May, 2013

Banana Applesauce Muffins – Vegetarian

10 May

Who doesn’t love a nice warm muffin in the morning with a hot cup of coffee? These muffins are egg and dairy free! I substitute the milk with coconut milk, the eggs with applesauce and the oil with banana’s!  Enjoy.


Photo by: Susan T’s Kitchen

2 cups of flour
1 Tbsp baking powder
1/4 cup sugar
3/4 tsp salt
2 smashed banana’s
1 cup coconut milk
1/4 cup applesauce
1 tsp vanilla extract

1. Pre-heat oven to 400, line muffin pan with paper liners.
2. In Medium bowl combine flour, baking powder, sugar and salt.
3. In large bowl beat banana, coconut milk, applesauce and vanilla.
4. Add the flour mixture to the wet mixture and beat about 1 minute but do not over mix.
5. Spoon batter into muffin cups.
6. Bake for 18 to 20 minutes
7. lightly press muffin top, if it springs back remove from oven.
8. Transfer muffins to a rack to cool.


Photo by: Susan T’s Kitchen


In the Garden with Samantha

7 May

Warmer weather and longer days, means more time in the garden pruning, planting, clipping, cutting and just plain relaxing.  Samantha loves it too, she has her own shade plant to lay under and snooze.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

A busy bee at work on a California Poppy.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Mexican Sage, Hummingbirds love this plant.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Lemons forming on the tree.

Lasagna – Comforting Food

7 May

Lasagna is a tradition in our family. I grew up on my  Mother’s Home-made Lasagna which was always a treat. My mother learned how to make Lasagna from my Italian Grandmother and I learned from my mother. I was always in her kitchen helping out,and when  I think of my mother I make Lasagna, which is  my favorite comfort food. My mother was such  a great cook and I am my mother, after all!

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

10 cups of Tomato Sauce

1 box of no boil lasagna noodles

4 cups of ricotta cheese

2 cups shredded mozzarella

1 cup freshly grated Parmesan

1 /2 cup fresh basil leaves

1/4 cup fine breadcrumbs

1/4 cup finely chopped onions

1/4 cup chopped fresh parsley

In large bowl mix ricotta, 1 cup shredded mozzarella, 1/4 cup bread crumbs, 1/4 cup onions, 1/4 cup parsley and 2 basil leaves chopped


Photo by: Susan T’s Kitchen

Preheat oven to 375

Spread 2 cups tomato sauce on the bottom of a 8 x 8 baking dish

(Don’t worry about using too much tomato sauce)

Place single layer of noodles side by side to cover the bottom


Photo by Susan T’s Kitchen

Add two spoonfuls of ricotta onto each noodle

Place a single layer of noodles on top of the ricotta

Spread 1 cup of tomato sauce on top of the noodles


Photo by: Susan T’s Kitchen

Repeat until you have finished 4 to 5 layers with the last layer noodles

Spread remaining tomato sauce and sprinkle with 1 cup mozzarella cheese, 1/4 cup parmesan and the Basil.


Photo by: Susan T’s Kitchen

Cover with foil and bake on middle rack in oven until noodles tender and bubbling.  approximately 30 to 45 minutes.


Photo by: Susan T’s Kitchen

Remove from oven and let cool 15-20 minutes.

Sprinkle with remaining parmesan cheese.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen


Leftovers can be refrigerated or frozen.2

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