More seasonal fresh fruit muffins. These were tasty, but I definitely liked these recent ones better.
Sour Cream Berry Muffins
A variation on this recipe from Joy of Baking
2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one orange or lemon
1 large egg, lightly beaten
3/4 cup (180 ml) sour cream
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups fresh or frozen berries (I used fresh strawberries and blueberries)
1 teaspoon turbinado (raw) sugar
Preheat oven to 375°F (190°C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups or line with muffin liners. Set aside.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Sprinkle each muffin with turbinado (raw) sugar. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.
Wednesday, June 1, 2011
Tuesday, May 31, 2011
Colorful Ribbon Pasta
This is super tasty. And yes, I made up the title of this recipe. The original recipe is called Crab-and-Corn Ribbon Pasta. But I realized part of the way through prepping the vegetables that I hadn't gotten any crab yet. So I'll definitely be trying it again. When I can actually remember to get the crab, of course.
Colorful Ribbon Pasta
A variation on this recipe from Rachael Ray
Salt and pepper
12 ounces dried egg fettuccine, tagliatelle or pappardelle pasta
2 tablespoons extra-virgin olive oil
2 ears corn, kernels scraped off, or 1 cup frozen kernels
1/2 red bell pepper, chopped
2 shallots, chopped
2 large cloves garlic, grated or finely chopped
1/2 cup frozen peas
1/2 pint cherry or grape tomatoes, halved
2 tablespoons butter, cut into small pieces
2 teaspoons Old Bay seasoning
4 sprigs tarragon, leaves chopped
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
While the pasta is working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. Add the corn, bell pepper, shallots and garlic and cook for 5 minutes, then add the peas and cook for 1 minute; season with salt and pepper. Stir in the tomatoes and toss. Stir in the butter and Old Bay seasoning, then stir in the reserved pasta cooking water. Add the pasta and tarragon and toss.
Colorful Ribbon Pasta
A variation on this recipe from Rachael Ray
Salt and pepper
12 ounces dried egg fettuccine, tagliatelle or pappardelle pasta
2 tablespoons extra-virgin olive oil
2 ears corn, kernels scraped off, or 1 cup frozen kernels
1/2 red bell pepper, chopped
2 shallots, chopped
2 large cloves garlic, grated or finely chopped
1/2 cup frozen peas
1/2 pint cherry or grape tomatoes, halved
2 tablespoons butter, cut into small pieces
2 teaspoons Old Bay seasoning
4 sprigs tarragon, leaves chopped
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
While the pasta is working, in a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. Add the corn, bell pepper, shallots and garlic and cook for 5 minutes, then add the peas and cook for 1 minute; season with salt and pepper. Stir in the tomatoes and toss. Stir in the butter and Old Bay seasoning, then stir in the reserved pasta cooking water. Add the pasta and tarragon and toss.
Crunchy Broccoli Slaw
I could have eaten the entire bowl of this myself. While I was making it, I was a little afraid that it would be overly sweet with all of the sweeter components, but the smoky salty bacon and sharp red onion flavors really helped balance the sweetness.
Crunchy Broccoli Slaw
Courtesy of All You
8 slices bacon
1 large head broccoli
1 small red onion, minced (1/2 cup)
1/3 cup golden raisins
1/3 cup mayonnaise
3 tablespoons white balsamic vinegar
2 tablespoons honey
Salt and pepper
Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2-inch pieces; set aside.
Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins.
In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.
Crunchy Broccoli Slaw
Courtesy of All You
8 slices bacon
1 large head broccoli
1 small red onion, minced (1/2 cup)
1/3 cup golden raisins
1/3 cup mayonnaise
3 tablespoons white balsamic vinegar
2 tablespoons honey
Salt and pepper
Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2-inch pieces; set aside.
Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins.
In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.
Flag Cupcakes
Yummy treat for a summer picnic. The original recipe is for a sheet cake, but since I didn't have a pan that was big enough to accommodate the recipe, I made cupcakes instead. I also decided to cut strawberries into star shapes since I couldn't do the whole flag thing. It was fun!
Flag Cupcakes
A variation on this recipe from Ina Garten (The Barefoot Contessa)
For the cupcakes:
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
Blueberries
Strawberries
Heat the oven to 350°F.
Line 2 muffin pans with muffin liners or grease with cooking spray.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Use ice cream scoop or spoons to fill muffin pans. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Put icing in piping bag with a star tip attached, and ice cupcakes in swirl pattern. You can also spread icing on with a spatula. Place blueberries and strawberries on top and enjoy.
Flag Cupcakes
A variation on this recipe from Ina Garten (The Barefoot Contessa)
For the cupcakes:
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
Blueberries
Strawberries
Heat the oven to 350°F.
Line 2 muffin pans with muffin liners or grease with cooking spray.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Use ice cream scoop or spoons to fill muffin pans. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Put icing in piping bag with a star tip attached, and ice cupcakes in swirl pattern. You can also spread icing on with a spatula. Place blueberries and strawberries on top and enjoy.
Monday, May 23, 2011
Spinach-Black Bean Lasagna
This is incredibly delicious. Seriously awesome. I love the flavor the black beans, cumin, and pepper jack give the dish. I also love that I've found that cottage cheese is a delightful substitution for the ricotta cheese that I just can't seem to ever enjoy. Woot!
Please excuse my messy picture. I'm no good at getting a pretty lasagna picture.
Spinach-Black Bean Lasagna
A variation on this recipe from Southern Living
2 large eggs, lightly beaten
1 (15-ounce) container cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded pepper jack cheese, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro
Stir together first 5 ingredients and 1 cup pepper jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup pepper jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350°F for 1 hour; uncover and top with remaining pepper jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.
Please excuse my messy picture. I'm no good at getting a pretty lasagna picture.
Spinach-Black Bean Lasagna
A variation on this recipe from Southern Living
2 large eggs, lightly beaten
1 (15-ounce) container cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded pepper jack cheese, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro
Stir together first 5 ingredients and 1 cup pepper jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup pepper jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350°F for 1 hour; uncover and top with remaining pepper jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.
Strawberry Chocolate Chip Muffins
In my continuing efforts to snack on homemade goodies and use the lovely fresh strawberries in the market, I made these for this week. Yum yum yum. I didn't have any orange extract and didn't want to add almonds, so I used almond extract instead. I also used mini semisweet chocolate chips because that's what I had on hand. Yum yum yum yum.
Strawberry Chocolate Chip Muffins
A variation on this recipe from The Budding Cook
1 ¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup oil
¾ cup milk
¼ cup white sugar
½ cup brown sugar
1 ½ teaspoon pure almond extract
½ cup chocolate chips
1 ½ cups fresh strawberries, chopped
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and mix well until the whole batter comes together. (Too much stirring/mixing will result in muffins that are too dense/heavy.)
Fold in the strawberries and chocolate chips. Spoon the batter and place in each paper-lined muffin cup till it is two-thirds full.
Bake for 25 minutes or so till the tops are nice and brown or until a toothpick inserted in the middle of the muffin comes out clean.
Strawberry Chocolate Chip Muffins
A variation on this recipe from The Budding Cook
1 ¾ cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup oil
¾ cup milk
¼ cup white sugar
½ cup brown sugar
1 ½ teaspoon pure almond extract
½ cup chocolate chips
1 ½ cups fresh strawberries, chopped
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and mix well until the whole batter comes together. (Too much stirring/mixing will result in muffins that are too dense/heavy.)
Fold in the strawberries and chocolate chips. Spoon the batter and place in each paper-lined muffin cup till it is two-thirds full.
Bake for 25 minutes or so till the tops are nice and brown or until a toothpick inserted in the middle of the muffin comes out clean.
Thursday, May 19, 2011
Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl
Very tasty and satisfying dish. I think Rachael Ray's portions are a bit flawed though. I had way too much rice, so I edited the recipe accordingly.
Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl
A variation on this recipe from Rachael Ray
1 cup long-grain brown rice, rinsed
1/4 cup vegetable oil
3 cloves garlic, sliced
2 scallions, cut into 1-inch pieces, white and green parts separated
1 teaspoon crushed red pepper
8 ounces mushrooms, sliced
Salt and black pepper
One 14-ounce container firm tofu, cut into 1-inch cubes
1/2 pint grape tomatoes, halved lengthwise
2 tablespoons oyster sauce
In a medium saucepan, cook rice according to package directions. Fluff with a fork.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms and season with salt and black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate.
Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with the rice
Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl
A variation on this recipe from Rachael Ray
1 cup long-grain brown rice, rinsed
1/4 cup vegetable oil
3 cloves garlic, sliced
2 scallions, cut into 1-inch pieces, white and green parts separated
1 teaspoon crushed red pepper
8 ounces mushrooms, sliced
Salt and black pepper
One 14-ounce container firm tofu, cut into 1-inch cubes
1/2 pint grape tomatoes, halved lengthwise
2 tablespoons oyster sauce
In a medium saucepan, cook rice according to package directions. Fluff with a fork.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms and season with salt and black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate.
Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with the rice
Subscribe to:
Posts (Atom)