Easy Kiwi Strawberry Preserves Muffins

Transform your leftover strawberry preserves into something magical!  With just a few simple steps, pair their luscious sweetness with the tangy zing of Kiwi to create a recipe that's as effortless as it is delicious.  This quick and easy strawberry and kiwi dish is perfect for brightening your day and making the most of every jar in your kitchen.  This recipe is easy, from jar to genius, to transform the dynamic duo you never knew you needed.

Ingredients:

1 cup self-rising flour

1/2 cup sugar

1/4 cup strawberry preserves

1 egg

1/4 cup coconut milk or your choice of milk

1/3 cup oil

1 tsp vanilla

1 Kiwi

Directions:

Preheat oven to 350 degrees

Line the baking pan with seven small muffin liners or four mediums.

Peel the Kiwi and slice some of the Kiwi for topping.  I chopped the rest of the Kiwi.

In a mixing bowl, combine the egg, strawberry preserve, sugar, oil, milk, and vanilla and beat well using a handheld beater or whisk. 

Add flour and mix well, then add the chopped Kiwi to the batter.

Divide the batter into the muffins. Arrange the sliced Kiwi on top of each muffin.

Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

 

Tip:

With this recipe, you can use any leftover preserves and some fruit in your kitchen to clean up for better use rather than throwing them away. 

Vegetarian Noodle Soup Recipe--Bánh canh chay

 This hearty and flavorful noodle soup is quick and easy to prepare, especially if you have vegetable broth, pre-fried tofu, favorite mushrooms, and udon noodles ready.

Ingredients:

• 6 cups vegetable broth
• 3 oz. oyster mushrooms
• 3 oz. enoki mushrooms (trimmed and separated into strips)
• 3 oz. lingzhi mushrooms (sliced into bite-sized pieces)
• Pre-fried tofu, sliced about 6oz
• Seasonings: pepper, salt, sugar, soy sauce, vegetarian seasoning, annatto oil
• 1 shallot, minced
• 1 garlic clove slight damage:, minced
• Oil for sautéing mushrooms
• Udon noodles (serves 2)
• Garnish: chopped green onion, and cilantro

Directions:

1.    Heat a pot over medium heat and add oil.

2.    Stir-fry the minced shallot and garlic until fragrant.

3.    Add all mushrooms to the pot, sauté until fully cooked, then season with salt, sugar, vegetarian seasoning, and soy sauce.

4.    Pour in the vegetable broth and bring it to a boil.  Adjust seasoning to taste.

5.    Add sliced fried tofu and udon noodles to the boiling broth.

6.    Cook until the noodles are tender, then stir in a little annatto oil for color and flavor.

7.    Serve hot in bowls, garnished with chopped green onions and cilantro.

Quick Tip for Homemade Vegetable Broth:

Make your broth by using vegetables like, carrots, white radish, chayote, kohlrabi, or cabbage. Even slightly wilted veggies work perfectly:

1.    Add the vegetables to a pot with 12 cups of cold water.

2.    Season with salt and vegetarian seasoning powder.

3.    Bring to a boil, then reduce heat and simmer for about an hour.

4.    Strain the broth and store it in the refrigerator or freezer for future use.

You can get creative with your Vegetarian Noodle Soup by swapping or adding ingredients based on your preferences or what you have on hand! Here are some alternatives:

Mushrooms

• Shiitake mushrooms for a meaty, umami flavor.
• Portobello or cremini mushrooms for a heartier texture.
• Button mushrooms, if you prefer something milder and more common.

Tofu

• You can also use tempeh as an alternative for a nutty flavor.

Noodles

• Substitute udon with rice noodles, soba (buckwheat noodles), or even ramen noodles.
• For a low-carb option, consider zucchini noodles or shirataki noodles.
• Add more color and nutrients with baby bok choy, spinach, or napa cabbage.
• Include julienned carrots, snap peas, or broccoli florets for crunch and variety.