Baked Tilapia

4- 4 oz. Tilapia fillets

2 tsp. coconut oil, melted

1/2 tsp. Old Bay seasoning

1/2 tsp. garlic salt

lemon slices

Preheat oven to 375 F. Place Tilapia fillets in a shallow baking dish. Drizzle melted coconut oil over tops of fillets. Combine Old Bay seasoning and garlic salt. Sprinkle over fillets. Top with a lemon slice. Bake 10 -12 minutes until fish flakes easily with a fork.

Coconut Rice

2 c. Jasmine rice

1 -14 oz. can organic coconut milk

2 1/4 c. water

1 tsp. coconut oil

Place all ingredients in covered saucepan. Bring to a boil, and immediately lower temperature to low, setting lid askew on pan, allowing some steam to escape. Simmer 20 minutes, or until all liquid is absorbed and rice is tender.

Sourdough Croutons

3-4 c. cubed sourdough bread

3 Tbls. olive oil

1 Tbls. butter, melted

2 cloves fresh garlic, minced

1/2 tsp. freshly ground pepper

1/2 tsp. thyme

1/4 c. parmesan cheese

Preheat oven to 325 F. Place bread cubes in a bowl; set aside. Combine olive oil, melted butter, garlic, thyme, and pepper. Drizzle over bread crumbs, sprinkle with parmesan cheese, and toss to coat evenly. Arrange croutons on baking sheet, and bake for 10 minutes, turn with a spatula, and bake 10 minutes more. Cool.

Spiced Pumpkin Scones

Scones

2 c. all purpose flour

1/4 c. brown sugar

3 Tbls. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. cloves

1/2 tsp. ground ginger

6 Tbls. cold butter

1/2 c. canned pumpkin (not pumpkin pie filling, as it has spices added)

3 Tbls. homemade yogurt

1 large egg

1/4 tsp. orange extract

Glaze

1 c. powdered sugar

2 Tbls. milk

Spiced Glaze

1 c. powdered sugar

1 1/2 Tbls. milk

1/4 tsp. cinnamon

1/8 tsp. ground nutmeg

pinch of ginger

pinch of cloves

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Combine flour, sugars, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Using a pastry blender, cut butter into dry ingredients. Set aside.

In a separate bowl, whisk together pumpkin, yogurt, egg, and orange extract. Fold wet ingredients into dry. Form the dough into a ball.

Pat dough out on a floured surface, forming into a circle. Cut into 8 wedges. Place scones on parchment covered baking sheet, and bake for 14- 16 minutes. Cool on wire rack.

Prepare glaze. Drizzle over warm scones. Let cool. Prepare spiced glaze, and drizzle over cooled scones.

Ina Garten's Pumpkin Roulade with Ginger Buttercream Frosting

For the cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1 cup granulated sugar
• 3/4 cup canned pumpkin (not pie filling)
• 1/4 cup confectioners' sugar, plus extra for dusting

For the filling:

• 12 ounces Italian mascarpone cheese
• 1 1/4 cups sifted confectioners' sugar
• 2 tablespoons heavy cream
• 1/4 cup minced dried crystallized ginger (not in syrup)
• Pinch kosher salt

Directions

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Roasted Vegetable and Ricotta Pasta

As found on Anna's blog, Pleasant View Schoolhouse:

Prepare 1-2 pans of vegetables for roasting--carrots, red peppers, mushrooms, zucchini, yellow squash, eggplant, etc.--by cutting them up and tossing them with olive oil, salt, and pepper. Roast in a single layer at 400 for about 45 minutes.

Meanwhile, stir 1 c. freshly grated Parmesan cheese, 1 egg, and a half to a full container of ricotta cheese together, with a little minced parsley if you have it.

After the vegetables have roasted for 45 minutes, remove them from the oven and dollop your cheese mixture onto them in random blobs. Return to oven for 15 minutes.

Meanwhile, cook up a pot of whole wheat penne or rigatoni. And if you need to use it up, you can crisp up 6-8 slices of bacon, then crumble.

To serve, plate the pasta, then scoop out a serving of vegetables with cheese. Top with crumbled bacon.

To her suggested vegetables, I added halved grape tomatoes and whole garlic cloves. I've also made up a pot of white rice and served the veggies over top of that rather than pasta and it is extremely delicious!

Zested Blueberry Scones

2 c. flour

1/8 c. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

Mix above ingredients.

5 Tbls. butter

Cut into above mixture until crumbled well.

In a separate bowl, mix:

1 egg, beaten

1/4 c. milk

1/4 c. blueberry yogurt

1/8 tsp. orange zest

Mix wet ingredients well, then add to dry ingredients. Knead lightly, adding flour if needed. Turn out onto floured surface, gently knead in :

1/2 c. frozen blueberries

Form into circle. Cut in 8 wedges. Place on greased or parchment covered cookie sheet.

Bake at 425 F for 12-15 minutes until golden brown.

Serve warm, or cool and glaze with powdered sugar glaze, jam, or lemon curd.