Cornbread muffins and collard greens

Coconut Cornbread Muffins {with Candied Ginger}

http://www.familyfreshcooking.com/2009/11/24/coconut-cornbread-muffins-with-candied-ginger/

1 Cup Cornmeal

1 Cup Whole Wheat Pastry Flour (you could also use equal quantities Unbleached All Purpose Flour or regular Whole Wheat Flour)

1 Tbs. Baking Powder

1/2 Tsp Salt

1/2 Tsp Ground Ginger--used fresh ginger

1/2 Cup Diced Candied Ginger

1 1/2 Cups Lt. Coconut Milk--used soy milk

2 tsp Vanilla Extract

1/4 Cup Honey (I used Agave Nectar)

1 Egg--No WAY! I used a banana

Optional: an additional handful of Chopped Candied Ginger to add to the top of the muffins--didn't do

METHOD:

Preheat oven to 400˚F. Prepare muffin cups with liners or butter/spray and flour pans.
In a medium bowl stir together the dry ingredients: cornmeal, flour, baking powder, salt, ground ginger and candied ginger.
In a separate bowl whisk together the wet ingredients: coconut milk, vanilla, honey and egg.
Combine all ingredients together. Stir until just mixed.
Add batter to muffin tins, leave a small amount of room on top for expansion.
Gently press additional candied ginger onto the tops of muffin batter.
Bake for about 15 minutes until golden and a toothpick comes out clean.
Cool muffins on rack.
Enjoy!



Citrus Collards with Raisins

http://www.chow.com/recipes/10140-citrus-collards-with-raisins

INGREDIENTS
Coarse sea salt
2 large bunches collard greens, cut into chiffonade
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins
1/3 cup fresh orange juice


INSTRUCTIONS
Bring 3 quarts of water to boil in a large pot over high heat and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened.
Prepare a large bowl of ice water to cool the collards.
Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain.
Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not overcook—the collards should be bright green.
Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.