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Cooking Up a Storm With Miss Polly

Fresh Fabulous Dishes

  • Home
  • About
  • Brittany’s World of Baking
  • Chef Asim’s Culinary Delights
  • Crock Pot Recipes I Love
  • Gluten Free World- Recipes and Info
  • Miss Polly’s Bake Shop
  • Out of Miss Polly’s Library
  • Polly’s Picks: Product Reviews Updated April 7, 2018
  • Sourdough Breads of All Kinds
  • Stir Fries and Noodle Bowls
  • Vegan Recipes
  • Vegetarian Recipes
  • Restaurants

FRESH & FABULOUS Oven Meal #1 Asian sesame chicken roasted garlic and lemon rice with vegetable brochettes with healthy Italian vinaigrette and Mandarin oranges

paulettemotzko March 23, 2018

This was so fresh, fabulous, easy and delicious and inspired me to create a cookbook of nothing but oven dishes that are healthy either in a convection oven or the traditional oven.

All the dishes cooked at the same temperature together at 400 degrees.

The chicken breast cooked in a ramekin of my mother’s on top of the rice ingredients, and didn’t look like much going in but it sure was good coming out!

Rice was flavored with roasted garlic and fresh lemon zest.

The vegetable brochettes of zucchini, purple onion, mushrooms, and red and green peppers were bushed with a healthy Italian marinade.

They cooked in an Italian stoneware pan lined with parchment paper, and was super easy to clean up.

Base your dishes around what looks great in the produce section or farmer’s market, and you can’t go wrong.

Everything cooks together in the convection oven at 400 degrees for about 35 minutes, basically when the chicken is done and tests and 165 degrees with an instant-read thermometer.

What I loved about this is you just basically put it in and there’s very little maintenance on it whatsoever.

You just put it in let it cook then take it out and you have a FEAST FOR THE EYES and your taste buds too.

I love dishes like that.

For busy people who want to eat better, they need more things that are easy and involve little fussing around.

That way, not only do you save money, but you have really wonderful dishes that make you glad you ate at home.

Making meals like this will give you more time that you can spend with your family too and you will be more mindful Of what you’re eating.

I like this is so much, I’m going to be creating meals that are just delucious, healthy, fresh & fabulous food that anybody can make easily.

Are used Paul Newman’s reduced-calorie Asian sesame dressing to brush over one large chicken breast that’s boneless with no skin.

I made some good Seasons Italian dressing but in place of half the oil I substituted water in the marinade, and it’s still good and you really can’t tell there’s any difference but it’s way lower in fat.

The oil that I use for that is extra virgin olive oil for the Good Seasons reduced calorie vinaigrette. Which by the way is Awesome on salads too!

For the rice I made just enough for two servings of Uncle Ben’s converted rice. It cooks in very little time and I love it because all the grains remain separate and on the stove you can have some really darn good rice, that you can flavor all different ways in about 25 minutes.

The rice in this case cooked in a Ramekin with the chicken on top. I had roasted some garlic before and I put in 3 mashed roasted garlic cloves with the zest from one large lemon in the rice, which was

  • 1/2 cup of converted brown rice and
  • 1 and 1/3 cup spring water.

I cooked the vegetable brochettes in a stoneware baking dish that was about just the size of the brochettes-and there were two of them, that I got at Smart & Final in their fresh produce section,which is outstanding.

The Smart and Final by me has all kinds of fresh vegetables that are really good quality and organic produce. I couldn’t even make the vegetable brochettes for I couldn’t bought it for. They might as will had a sign on them that said “buy me!” Easy is good with me!

I took some parchment paper and just cut it to size and then baked it at 400 degrees for 30 minutes. I served it with some Dole mandarin orange slices that I drained.

There you go!

I hope you enjoy this as much as I did.

I have leftovers for another meal too.

Recipe and photos by Paulette Le Pore Motzko

  • Agave syrup
  • Almonds
  • Baked

Gluten-Free Vegan Banana Muffins | Minimalist Baker Recipes

paulettemotzko March 22, 2018

https://minimalistbaker.com/banana-almond-meal-muffins-gluten-free-vegan-optional/

Google really improved the virtual assistant that helps you find things and they actually are giving it a “personality” which is pretty cool.

That’s how I found this recipe here from my friends who do the blog The Minimalist Baker.

I already have their cookbook and it’s outstanding. I’m amazed at the wide array of delicious dishes that the authors come up with making it vegetarian and also gluten-free, which could be quite limiting.

I had some very ripe bananas that needed to be used and I bought a big thing of Blue Diamond almond flour that I want to experiment with and make more dishes with- and this recipe was the answer to using both.

I hope you enjoy it too. Even if you’re not vegetarian or vegan or have a gluten-free diet you’ll probably like them anyway. The great thing about these is there lower in sugar than most and lower in fat and healthier….and great!

The bottoms of my muffins were kind of soggy and so I bake them an additional 5 minutes, and they came out much better. Gluten-free baking is so if he and I don’t think I’ll ever get used to the texture of baked items that are gluten free. The only one that I’ve liked so far as the things that are made with a mix from Pamela’s gluten-free mixes, which come out very well all things considered.

Written and compiled by Paulette Motzko.

Recipe and photos coming soon.

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Total time 40 minutes
  • Yield makes 8 muffins

Ingredients

2 flax eggs

2 ripe bananas mashed

3 tablespoons agave nectar

3 tablespoons unsweetened almond milk or you can use vanilla almond milk

1 teaspoon pure vanilla extract

1 teaspoon baking powder, aluminum-free

1 cup of almond flour, I used Blue Diamond Brand

1/2 cup oat flour ground from gluten free oats, I use Bob’s Red Mill brand

Additional nuts or rolled oats to top muffins with.

  1. mix flax eggs with recommended amount of water and let sit a few minutes.
  2. Add bananas and mash. I put mine in my KitchenAid mixer with a paddle attachment and it automatically mashes up the banana for me.
  3. Add agave syrup and remaining ingredients and then bake for 25 to 34 minutes, until a toothpick in the center comes out clean.

Store in an airtight container or freeze for longer storage.

Nutritional information per muffin.

158 calories

Fat-7 grams

Carbohydrate 21 grams

Sugar 10 grams

Fiber 3.7 grams

Protein 4.5 grams

Photography by Paulette Motzko.

  • Baked
  • Doughnuts
  • easy

Baked Doughnuts Three Ways Recipe | King Arthur Flour and Polly’s Version

paulettemotzko March 17, 2018

https://www.kingarthurflour.com/recipes/baked-doughnuts-three-ways-recipe

This recipe is the best one I’ve ever made and my version is healthier than the original mainly because I just keep healthy ingredients around my house as a matter of course.

I substituted the Earth Balance Vegan Spread for the butter, and used grapeseed oil in place of the oil called for the recipe. I used Whole Foods Market 365 organic unbleached all-purpose flour and I didn’t have any whole eggs on hand and so I used the equivalent in egg whites and it came out great using 6 tablespoons egg whites to be exact.

They also sell just egg whites in your dairy section right next to the egg substitute. That way, you’re not wondering what to do with all those egg yolks when you bake up an angel food cake or want the leavening power of egg whites.

I buy the egg substitute and the only egg whites and then I can add it as I want to recipes and it has the advantage of being easy to transport.

I baked up six of them and I’m going to store the batter for the other six for another time when they’re guaranteed to be fresh.

I can have the leftover batter in my fridge or even freeze it and then just put it out on the counter overnight, and then it’ll be ready to bake at 425 degrees for 10 minutes the next day.

I found this recipe by talking into my Galaxy Note 4 Phablet and using the Vocal Search application. King Arthur Flour’s base recipe is the best, most moist baked donut I’ve ever had.

You can also add icing to this I used a combination of confectioner’s sugar cinnamon and freshly grated nutmeg on mine.

More pictures will be added once I get them water marked.

  • 1/4 cup Earth Balance vegan spread room temperature, and also 1/4 cup of grapeseed oil or canola oil. I used grapeseed oil and she has tons of vitamin e in it.
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 eggs or 6 tablespoons egg whites
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • up to one teaspoon freshly grated nutmeg
  • confectioner’s sugar to sprinkle on and cinnamon to sprinkle on after baking
  • 1 cup milk of your choice I used nonfat milk but you can use whatever you want
  1. Simply mix all the ingredients together either by hand or with your KitchenAid mixer or other sturdy mixer until well blended and bake for 10 minutes at 425 degrees.
  2. I used Baker’s Joy baking spray to spray in the pan and it made it so easy for the donuts to come out of the pan
  3. I used the professional quality silicone spatula to scrape all of the batter from the bowl.
  4. you can flavor this basic go a bunch of different ways, so use your imagination.

Photography by Paulette L. Motzko, PLM Studios, Las Vegas Nevada.

Updated March 9th 2018 8:56 a.m.

  • Agave syrup
  • Antioxidant rich
  • Breakfast

Rich Dark Chocolate Vegan High Protein Antioxidant & Amino Acid Rich Shake

paulettemotzko March 16, 2018
  • 2 cups Silk unsweetened soy milk
  • 2 tablespoons Hershey’s Dark Cocoa
  • 2 tablespoons MLO Vegan Amino Acid Protein Powder
  • 1 tablespoon Wholesome Agave Syrup

Simply mix all ingredients in a Magic Bullet or Ninja processor and enjoy a drink that will keep you fueled for a long time.

Nutritional breakdown:

320 calories

30 grams carbohydrates

10 grams fat

32 grams protein

450 grams of sodium

Enjoy.

Recipe and images by Paulette L. Motzko.

Copyright March 2018.

  • Restaurants

Watch “Chocolate Mint Brownies (vegan, gluten-free, oil-free) | Healthy St. Patrick’s Day Recipe” on YouTube

paulettemotzko March 14, 2018
  • Restaurants

Doctors explain what happens in your body if you eat avocado

paulettemotzko March 9, 2018

https://en.stories.newsner.com/science/doctors-explain-happens-body-eat-avocado/

  • Restaurants

Doctors reveal: What happens to your body when you eat two eggs a day

paulettemotzko March 9, 2018

https://en.newsner.com/health/research-reveals-what-happens-to-your-body-if-you-eat-two-eggs-a-day/

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