Robyn's Recipes
Meal of the Week

The week comes to a close, and you want to
relax, but do something kind of special
together, too.  The spring weather is finally
here.  Lots of folks really enjoy getting out in
their yards, sprucing things up a little bit
out there, and planning their flower beds
for the summer.  Don't have a clue what
you'd like to do with them this year?
How about a couple of hours at your
favorite lawn and garden center?  I love
to browse around and get ideas for my
beds... out front, around the trees, along
the sidewalk.  The possibilities are endless.
For tonight?  How about dinner for two,
your favorite bottle of wine, and an evening
of really talking... forget the problems of
the world and get to know each other... again.

Breakfast

These are my very favorite muffins for breakfast.
They aren't too sweet, just sweet enough,
  they're very healthy, and
no one will know they're extremely low in fat.
Make them a day or two ahead, then you can
just get up, have breakfast and go...

Cinnamon Honey Muffins

3/4 cup loose, unprocessed bran (not bran flake cereal....
you can find it in cereal aisle of your grocery store)
1 cup skim milk, or regular
1 egg, beaten
1/2 cup honey
1/4 cup vegetable oil
1/2 cup raisins
3/4 cup grated carrots
1-1/4 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon

Heat oven to 425 degrees.  Spray a muffin pan with
cooking spray.
In a bowl, combine bran, milk, honey, oil, raisins
and carrots.  Let stand for 10 minutes.
In large bowl, sift together remaining ingredients.
Make a well in the center and add bran mixture.
Stir just until dry ingredients are moistened.
Batter should be a little lumpy, do not over mix.
Spoon batter evenly into 12-muffin pan.
Bake 15-20 minutes or until toothpick inserted
into center of muffin comes out clean.

Makes 12 muffins.
(Muffins can be individually wrapped in foil and frozen,
if necessary).

Serve a small bowl of sliced strawberries
with the muffins, and coffee... lots of coffee!!  :-)

Dinner

Saucy Fish Fillets

This recipe is for four people, but for two people,
simply cut the entire recipe in half, and you'll
have exactly the right amount of food and sauce.

Prepare Crème Fraiche 2 days ahead of time---recipe follows.
 (It takes only a minute to make, and if you have kitties in the house, make sure you put a lid on it... :-)

2 fillets of flounder, white fish, or other skinless, thin, 
lean white fish, any size
3 teaspoons butter or margarine
3 teaspoons flour
1/2 cup milk (low fat will work well)
Salt and pepper to taste
1/4 cup crème fraiche (recipe follows)
1/2 oz. Swiss cheese, shredded or grated
1/2 oz. Jack cheese, shredded or grated
3 teaspoons dried chives (or fresh)
Jack cheese, grated, for garnish

Melt butter in a saucepan over low heat.  Stir in flour.
Continue to stir and cook for 2 to 3 minutes.
Pour in milk, whisking constantly until the sauce comes
to a boil.
Reduce heat.  Simmer for 15 to 20 minutes, stirring
occasionally.  Season to taste with salt and pepper. 
Stir in 1/8 cup (half of a quarter cup measure)  of
 crème fraiche. (see below)
Add chives and cheeses.  Stir over low heat just until
the cheeses melt.  Remove from heat.

Rinse fish fillets.
Place fillets on a well sprayed or greased broiling pan.
Top each fillet with 3 to 4 tablespoons sauce, spreading
to coat evenly.
Sprinkle with a little more cheese.
Broil 4-6 inches from heat for about 6 minutes,
or until fish tests done and top is bubbly and light brown.

Crème Braiche

1/4cup light sour cream
1/4 cup heavy cream

Put the sour cream in a bowl and gradually stir in the cream.
Keep stirring until the mixture is smoothly blended.
Cover and leave at room temperature for 8 hours.
Stir again and store in the refrigerator for 24 hours before using.

Side Dishes

Spanish Brown Rice

3/4 cup uncooked brown rice
1/2 cup sliced fresh mushrooms
1/2 red bell pepper, chopped
1/2 onion, chopped
1/4 teaspoon garlic powder
1 tablespoon butter or margarine
1 cup peeled, chopped tomato (canned will work just fine)
2 teaspoons dried parsley
1 tablespoon soy sauce
Pepper to taste

Cook brown rice according to package directions.
Set aside.
Sauté mushrooms, red peppers, onion and garlic powder
in butter in a large skillet for 5-7 minutes or until
vegetables are tender.  Stir in the rice and remaining
ingredients.
Cook until thoroughly heated through.

Makes 2-3 servings.

Spinach and Zucchini Vegetable Bake
(This can be put together ahead of time-unbaked- and refrigerated.
Remove from refrigerator about 1 hour before putting
into oven, then proceed with baking directions.)

10 oz. frozen spinach
1/2 pound zucchini
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
3 tablespoons vegetable oil
1 egg
Dash of garlic powder
salt and pepper to taste

Defrost spinach and drain well.  Wash fresh zucchini and
cut into small cubes.  Place in saucepan with water to
cover and bring to a boil.  Reduce heat, cover, and cook
until tender, about 15-20 minutes.  Drain.
Heat oven to 350 degrees.
In a large bowl, mix spinach and zucchini with grated
Parmesan cheese, bread crumbs, vegetable oil, lightly
beaten eggs, garlic powder, salt and pepper.  Pour into
a small sprayed casserole dish.
Bake 40-45 minutes.

Makes 3-4 servings, but can easily be doubled for
more guests.

Dessert

Pina Colada Pie

1 graham cracker pie crust
6 oz. frozen pina colada drink concentrate (undiluted)
1 quart vanilla ice cream
8 oz. Cool Whip

Mix frozen pina colada concentrate about 30 seconds with
electric mixer and gradually spoon in semi-softened ice
cream.  Fold in thawed Cool Whip and continue mixing
until smooth.  Pour into graham cracker crust and
freeze until firm, at least 4 hours.
Serve with a dollop of Cool Whip on top of each slice.
Garnish the top of each dollop with a strawberry.