Blueberry Almond Muffins

I have a huge weakness for berries! All the berries at the local open market are looking gorgeous and are on sale before their two-week vacation so I scooped up a quart of blueberries and have finally been able to test out this recipe, an adaptation from  Fruit: Recipes for Lunch, Brunch, Desserts And More. I always buy more fruit than a recipe calls for because of my, ahem, need to test berries for freshness.

Ingredients (makes about 18 cupcake-sized muffins)

• 1 3/4 c. all-purpose flour (unbleached)
• 1 3/4 c. almonds, ground finely in food processor (equals about 1 1/2 c. ground)
• 1 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 3/4 c. sugar
• 1 c. buttermilk (see note below)
• 1 egg
• 4 Tbsp. butter, softened (1/2 stick)
• 2 c. fresh blueberries (about 1 pint)
• cupcake papers/liners

 Note: Rather than buying buttermilk, you can pour 1 tsp. lemon juice into a liquid measuring cup and fill to the 1-cup line with milk. Let stand for five minutes, and use as buttermilk in this recipe.

Directions

1. Preheat oven to 400 degrees.
2. In large mixing bowl, combine flour, almonds, baking powder, cinnamon, nutmeg, and ginger. Mix well, then add sugar.
3. In a smaller mixing bowl, combine buttermilk, egg, and butter. Beat or mix together thoroughly.
4. Add liquid mixture to flour mixture and stir well.
5. Gently fold in blueberries. 
6. Spoon mixture into cupcake liners until about 3/4 full. 
7. Bake at 400 degrees for 15-20 minutes.
8. Let cool for at least 5 minutes before enjoying.

Comments

While baking, these looked like little blueberry volcanoes! I loved the subtle texture from the ground up almonds and the sweet of the blueberry topped with a pat of butter.

Two cups will definitely maximize the blueberry experience, but it is important to note that more blueberries mean less batter, keeping your muffins from getting too tall. If you choose to reduce the blueberries to 1 1/2 cups you might get a more traditional textured muffin. You could also completely replace the berries with any other small berries of your choice. My brother-in-law is encouraging me to try these again with raspberries.

Avocado and White Bean Sandwiches

My secret: I've been baking a loaf of bread every day this week. Out of my new cookbook, Artisan Bread in Five Minutes a Day, I've made the most beautiful baguettes without having to proof or knead the bread. 

This recipe features two things: great bread and a great avocado. If you don't make your own bread, be sure to buy a fresh loaf the day you plan to make these.

The recipe is inspired by this one from Real Simple.

Ingredients (makes 2 sandwiches)

• 15 oz. can of white kidney beans, rinsed and mashed
• drizzle of olive oil (1-2 tsp)
• 5-6 shakes kosher salt (less if using table salt)
• 3-4 shakes freshly ground pepper
• juice of 1/2 lemon (or 1-2 Tbsp lemon juice)
• small baguette or loaf of artisan bread, sliced for sandwiches
• mayonnaise (optional)
• 1/3 cucumber, very thinly sliced 
• 1/2 Hass avocado, sliced 
• 1/4 red onion, sliced

Directions

1. Dump beans into flat bottomed bowl and mash using potato masher or fork. Add olive oil, salt,  pepper, and lemon juice and mix well.
2. If using, spread mayo onto one piece of baguette/bread. Spoon bean mixture onto other piece of bread and smooth down.
3. Top with cucumber, avocado, and onion. Add a shake of salt or pepper and enjoy!

Comments

Because of my avocado allergy, I had a much different sandwich. Mine consisted of the bean mixture with cucumber and onion, sans mayo, and I found it quite delicious. However, Dan insisted his tasted better, noting that the red onion flavor came through really well and the cucumber added a nice crunch.  I think white kidney beans were the best for this meal, although it would be interesting to try with white navy beans.

Indian Burgers

This meal was based on another great recipe from Penzey's, submitted to their catalog by Melinda Peters.

This is a great recipe if you're looking for something to mix up a normal burger. The curry flavor is very subtle and smells great while cooking.

Ingredients

• 1 lb ground beef
• 1 slice onion, minced
• 1 clove garlic, minced
• 1 Tbsp. curry powder
• 1 tsp. cilantro
• crunchy peanut butter, for topping (optional but recommended)
• hamburger rolls

Directions

1. Heat frying pan over medium heat. Cook onion for 2-3 minutes, then add garlic and cook for another minute. Pour onion and garlic into a medium-sized bowl and leave pan on the burner.
2. To the onion-garlic mixture add beef, curry powder, and cilantro. Mix together well and form into patties.
3. Cook patties to your liking. With about three minutes left in cooking time, add a spoonful of peanut butter to the top of each burger and allow it to melt.

 Comments

The idea of peanut butter on a burger sounded pretty strange but tasted really good. With the peanut butter topping, the meal was pretty filling. We enjoyed the burgers with cole slaw.

Pinto Bean Chili

This entry is my praise for beets. No, keep reading! Most people who dislike beets have based this judgment on their experience with canned beets, which are far removed from the actual fresh root vegetable. Fresh beets, when cooked, taste a lot like carrots - they are a touch sweet and taste lovely with a little salt. 

I've never seen golden beets in the store, but regular beets are just as beautiful, with deep purple rings inside. The beets really make this recipe stand out, so I encourage you to include them if you can find them at your local farmer's market or farm stand.

Included are a few photos of the gorgeous golden beets I used in this chili recipe!

I must thank Sarah + Ryan, my friends who sent me a beautiful shipment of fresh organic fruits and veggies after my surgery. It really inspired me to cook again, especially since the shipment came with a recipe to use the vegetables included in the package! I worked from this recipe, which came from the Fruit Guys.

Ingredients

olive oil

1 Vidalia (yellow) or white onion, chopped

2 tsp chili powder

2 cups vegetable (or chicken) broth

1 medium sweet potato, peeled and cut into small pieces

2 medium beets (golden or regular), peeled and cut into small pieces

2 medium tomatoes, cored and roughly chopped (I used vine ripened)

1/2 cup salsa

1 medium zucchini, ends removed, quartered lengthwise, and chopped into small pieces

1/2 bunch collard greens, stems removed and roughly chopped

2 cans pinto beans, rinsed and drained

zest of 1/2 orange, grated

salt and pepper, to taste

sour cream or cheddar cheese for topping, optional**

**Leave this ingredient out for a completely vegan meal.

Directions

1. Heat olive oil in stockpot over medium-high heat.
2. Add onion and saute until onion starts to brown, about 4-5 minutes.
3. Add chili powder and stir for another 1 minute.
4. Add broth, yams, and beets. Cover pan and reduce heat to medium. Simmer for about 10 minutes, until beets and yams are almost tender.
5. Add zucchini, collard greens, tomatoes, and salsa. Recover pot and simmer for 4-5 minutes.
6. Add pinto beans. Simmer, uncovered, until chili starts to thicken a little and yams and beets are very tender, about 15 minutes.
7. Add orange peel, salt, and pepper.
8. Serve topped with a dollop or sour cream or sprinkling of cheddar cheese, if desired.

 Comments

This turned out to be more like a ratatouille than a chili, in my opinion. However it was delicious, not too spicy, and tasted great with the marble rye bread we served with it. I'm sure you could spice it up by using a hotter salsa or letting each guest season it to their taste with Tabasco sauce.

Chickpea and Pita

Imagine one or more of the following scenarios:

1. It is 90 degrees outside.

2. It has been 90 degrees for several days in a row, all before the month of June has begun.

3. The thought of turning on any part of your oven/stovetop makes your brain melt.

What can you eat that is tasty, healthy, and (hopefully obviously) not made from opening a cardboard box?

Answer: see below.

Inspired by a recipe I found in Real Simple magazine a long time ago! One of my very favorites.

Ingredients (to feed 2)

• 14 oz. can chickpeas (garbanzo beans), rinsed
• 1 tub hummus, any flavor
• 1 package of pitas
• 1 medium tomato, sliced or diced
• 1/2 red onion, sliced
• 1 lemon, cut into wedges
• plain yogurt (optional)

Directions

1. Spread hummus onto a pita.
2. Dress with chickpeas, tomato, and onion.
3. Top with plain yogurt, if using, and a squirt of fresh lemon juice.

Comments

Alterations could be made simply by adding whatever veggies or spreads you want! You could also jazz up the plain yogurt by making it into tzatziki sauce by adding in diced cucumber and some lemon juice. Other tasty additions to the dish could include fresh flat leaf parsley, chopped up. My brother-in-law experimented by replacing the hummus on one of his pitas with tahini (sesame butter), which he enjoyed.

the Red Curry Challenge

Today I found this amazing recipe on The Tasty Kitchen and immediately brought it home to make. However I ran into a problem that poses a question I must work around somewhat frequently: How do you cook ethnic cuisines when living in an area without adequate supplies? 

I intended to try the recipe exactly as it was printed, but neither grocery store in the area carried sweet Thai chili sauce (okay, this is understandable) or flat rice noodles. Seriously? My pathetic Italian heart was broken. 

Rather than giving up, I asked the omniscient Internet for assistance. By using a couple recipes for food and method replacement inspiration, I was able to come up with the delicious Red Curry you see before you. 

Don't mind all the julienning - it just refers to long, skinny pieces so the vegetables cook fairly quickly and carry the flavorful sauce on them. Enjoy!

Ingredients (serves 5)

• 1 can full fat coconut milk
• 1 hearty Tbsp red curry paste
• 1 thumb-sized piece fresh ginger, peeled and grated
• 2 large chicken breasts, cubed
• 1 onion, julienned
• 1 red pepper, julienned
• about 1 1/2 cups carrots, julienned (I used baby carrots)
• 1/2 cabbage, julienned (I used a Savoy cabbage)
• salt and pepper
• rice (2 1/2 cups dry rice would be enough to match the amount of veggies)

Directions

1. Cook rice according to package directions.
2. Heat a large pan to medium-low heat. 
3. Scoop the solid coconut milk out of the can and add to pan.
4. Add in red curry paste and freshly grated ginger. Stir well.
5. Add chicken. Cover and cook until chicken is done.
6. Add onion, red pepper, and carrot. Cover again and cook until red pepper has lost a bit of its crunch (5 minutes or so).
7. Add cabbage, stir well, and cook uncovered for another 3-5 minutes.
8. Remove from heat and transfer to a big serving bowl if you have one. Let sit for about 5 minutes, giving it time to thicken.
9. Serve on rice, seasoning with salt and pepper to taste.

Comments

The process was much easier than I thought, and the final product was very good although I might try adding a little more curry paste next time as I enjoy spicier things. I enjoyed the creaminess of the coconut milk that carried throughout the dish and the fact that the cabbage was just a little crunchy. Next time I might add a little salt at the beginning when adding the curry paste - it would be easier to taste if it's enough, although my guests were happy to salt their own dishes.

This dish could easily be made vegetarian by replacing the chicken with tofu or another vegetable protein. It is naturally dairy-free and gluten-free (red curry paste is gluten-free).

How to Finish a Tub of Plain Yogurt

So you bought a big tub of plain yogurt because of the beautiful packaging (hello Stonyfield Yogurt!!) and now have no idea what to do with it. Okay, I bought a 32 oz. tub of plain yogurt, and rather than letting it go to waste, I had to brainstorm.

Unlike flavored yogurts like vanilla or strawberry, plain yogurt is a bit sour and is perfect for adding a creamy tang to certain dishes. Regular plain yogurt is different from Greek style yogurt, so I don't know that you could replace one for another.

Three ways to use up plain yogurt:

• Add a dollop onto an Indian curry or soup (I made a vegetable and lentil soup with curry and other Indian spices, and we topped each bowl with yogurt)
• Make buttermilk style waffles, replacing the buttermilk with plain yogurt and then thinning out the batter with 1/2 - 3/4 cup milk as needed (The yogurt adds a subtle tang which pairs well with the sweetness of the syrup, and the dish is lower in fat)
• Have a falafel party and make your own tzatziki sauce (plain yogurt, diced peeled cucumber, a little lemon juice, and some chopped fresh parsley if you've got it) to top the pitas.

If you'd like me to elaborate on any of these recipes, let me know!

Oatmeal Chocolate Chip Cookies

I think the most beautiful, classic cookie ever invented was the one involving oatmeal. I loved oatmeal raisin cookies as a kid, and upgraded my favorite when I began making my own oatmeal chocolate chip cookies. My favorite kind of chips to use are Nestle's white "Swirled" morsels, or what I like to call zebra chips. Each chip was a twist of milk chocolate and white chocolate. They are hard to find but apparently are still made. If you ever find them in the store, be sure to try this recipe using them!

Anytime you use oats in baking, be sure to use real "old fashioned" oats. This means they are not instant, partially cooked (like "quick oats"), or cut in a way to reduce cooking time. You want them to take the full amount of time to cook so they can absorb the proper amount of liquid and leave you with a cookie, rather than a blob. 

I've made this recipe so many times I don't really remember where it came from, but if I had to guess I would probably say that this is my own twist on a recipe found in the The All-American Cookie Book.

Ingredients

• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 cups flour
• 1 tsp baking soda
• 3 cups old-fashioned oats
• 1 bag chocolate chips, or chips of your choice

Directions

1. Preheat oven to 375 degrees.
2. Lightly grease two cookie sheets.
3. In a large bowl, mix butter, sugar, and brown sugar until blended.
4. Add vanilla and eggs and mix.
5. In a medium bowl, mix flour and baking soda.
6. Add flour mixture to sugar mixture. Stir well.
7. Add oats. Stir well.
8. Add chocolate chips. Stir well.
9. Roll into golf ball sized balls and place on cookie sheet.
10. Bake 9-12 minutes at 375 degrees. Centers should be slightly soft when taken out of oven.
11. Let cool on rack for at least 5 minutes before eating or packing into containers.

Comments

The trick with baking these is removing them at the perfect time so you get soft, chewy cookies. I usually remove mine at around 10 minutes when the centers still look gooey but the outsides seem almost browned. I kept them in a sealed tupperware container and even a week or so later they were still very moist. This recipe makes about 30-40 cookies at the size specified.

Pasta with Tomato and Blue Cheese Sauce

If you've never heard of Ree Drummond, the Pioneer Woman, I encourage you to check her out! Many people enjoy her blog because she posts step-by-step pictures. Her cookbook is on my wishlist, and she usually posts at least one recipe a week that I drool over. This week, that recipe is her Pasta with Tomato-Blue Cheese Sauce. My biggest alteration was that I used crushed tomatoes in place of diced tomatoes to create more of a homogeneous creamy sauce.

Ingredients

• 1 lb thin spaghetti
• olive oil
• 2-3 cloves garlic, minced
• 28-oz. can crushed tomatoes
• sugar, salt, and pepper to taste
• 3/4 cup heavy cream
• 3 to 4 oz. blue cheese
• 1 giant handful, about 3-4 cups baby spinach

Directions

1. Cook thin spaghetti according to package directions.
2. Heat large frying pan over medium heat. Add olive oil.
3. Add garlic and cook for about 1 minute.
4. Add crushed tomatoes and cook, uncovered, for about 10 minutes. Season with a pinch of sugar, and salt and pepper to taste.
5. Lower heat to low, then add up to 3/4 cup heavy cream. Stir well.
6. Crumble blue cheese with fingers and sprinkle all around the pan. Stir well. Turn off heat.
7. Right before serving, add a giant handful of baby spinach and stir into sauce.
8. Pour sauce onto pasta and stir to mix. Spinach will wilt from the heat. Serve and enjoy!

Comments

The blue cheese in this dish is very fragrant but not overwhelming in flavor. As Dan the Man pointed out, the spinach is what holds much of the flavor, so it's important not to skimp on this ingredient. The dish was very rich but delicious!

Strawberry Crisp

After days of frozen pizza, ramen noodles, and boxed macaroni and cheese (which is something I may or may not have experienced recently), there comes a time when one needs to create something beautiful. Something from real ingredients. Something involving strawberries. So I tried out this recipe from Razzle Dazzle Recipes.

This strawberry crisp is incredibly easy, as the bottom crust and top crust are from the same mixture. 

P.S. I bought two pounds of strawberries but after, ahem, "testing" a few, might have ended up with only a pound and a half to actually bake with. Purchase at your own risk.

Ingredients

• 1 cup rolled oats
• 1 cup flour
• 1 cup brown sugar 
• 1/2 cup butter (equal to 1 stick), room temperature
• 1/3 cup diced nuts (optional) (I used walnuts; almonds or pecans might be good too)
• 1 1/2 to 2 lbs fresh strawberries, sliced
• 1/2 cup sugar

Directions

1. Preheat oven to 350 degrees.
2. Grease an 8x8 pan.
3. In a medium sized bowl, mix together strawberries and (regular) sugar.
4. In a larger bowl, mix together oats, flour and brown sugar. Using a fork, cut butter into flour mixture until it is even throughout. 
5. Add nuts if desired.
6. Pour about half the flour mixture into 8x8 pan and press evenly to bottom. Add entire strawberry mixture, then spread rest of flour mixture on top and spread around.
7. Bake for about 50 minutes, until mixture has turned golden brown on top.

Comments

I enjoyed the dessert best warmed. If it hadn't disappeared so quickly I would have also liked to try it as a breakfast with a little bit of milk poured over top. If you wanted to make a strawberry rhubarb crisp you could alter this recipe by using only 1 lb. of fresh strawberries and adding 2 stalks of rhubarb, sliced up, and keep the amount of sugar the same.