Posted on December 21, 2010 by Renae
One of the reasons I generally like cooking better than baking is that cooking tends to be a little more forgiving when it comes to experimentation and substitutions. Lately, though, I’ve been playing with quickbreads. For this recipe, I took elements from three or four recipes and hoped for the best. These muffins were good enough that I wanted to remember and repeat.
I specifically wanted these to be low fat and low sugar. They ended up being vegan too.
- 1 1/2 cups flour (you could use some wheat flour — I didn’t have any)
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/3 cup unsweetened shredded coconut
- 1 cup unsweetened applesauce
- 1/2 cup almond milk (you could use any kind of milk)
- 1/2 cup butternut squash puree
- 1/2 cup agave nectar (you could use brown or white sugar)
- 2 ripe bananas, smashed
- 1 cup cranberries (I gave mine a little whir in the food processor)
- Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
- Combine the flour, oats, baking powder, baking soda, cinnamon, and coconut in a large mixing bowl and stir. In a second bowl, mix the applesauce with the milk, squash puree, agave, and bananas with a wooden spoon. Add the flour mix slowly, stirring just until moistened. Carefully stir in the cranberries. Do not overmix — the batter is supposed to be lumpy.
- Divide the batter evenly among the muffin cups. Bake 18 to 20 minutes.
Filed under: Breads, Breakfast/Brunch, Vegan | Leave a Comment »
Posted on December 21, 2010 by Renae
This was easy, easy, easy and so delicious. Don’t be intimidated by the amount of garlic — it becomes really mild, and the garlic can be eaten separately as a vegetable or spread on bread or crackers. The recipe calls for unpeeled garlic, but I had bought the peeled kind (at Trader Joe’s), so I used about half peeled and half unpeeled.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 chicken (3 pounds), cut up
- 40 garlic cloves, unpeeled (or peeled)
- 2 tablespoons lemon juice
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup water
- Preheat oven to 350 degrees. In a large Dutch oven, melt butter in oil. Add chicken and cook, turning, until golden, 5 to 10 minutes.
- Tilt pan and spoon off all but 2 tablespoons fat. Add garlic and stir to coat. Sprinkle with lemon juice, thyme, salt, pepper, and water.
- Cover tightly and bake 1 1/2 hours.
Filed under: Chicken, Main Dishes | Leave a Comment »
Posted on December 12, 2010 by Renae
I found this recipe on an old Kraft calendar. It was called “Perfect Winter Beef Stew,” but I can’t verify the “perfect” yet. It’s simmering on the stove, and it does smell pretty good. Also, Jason asked me to omit the bacon (what?!?!), so I don’t think my version will be perfect anyway because everything is better with bacon (except, according to Jason only, soup).
- 3/4 cup Italian dressing
- 2 pounds beef for stew, cut into 1-inch chunks
- 6 slices bacon, chopped (apparently optional)
- 1 cup chopped onions
- 3 cups sliced mushrooms
- 3 cups sliced carrots
- 3 medium potatoes, peeled, cut into large chunks
- 1 (14 1/2-ounce) can stewed tomatoes, undrained
- 1 (14 1/2-ounce) can beef broth
- Place dressing and meat in a large resealable plastic bag and refrigerate 30 minutes (or more) to marinate.
- Cook bacon until crisp; drain.
- In a large saucepan, cook onions and mushrooms on medium-high heat for 10 minutes, or until soft.
- Remove meat from marinade; discard marinade.
- Add meat, carrots, potatoes, tomatoes with their liquid, broth, and bacon to saucepan and bring to a boil.
- Reduce heat to low; cover and simmer 75 minutes.
- Simmer uncovered 15 more minutes, or until meat is tender and sauce is thickened, stirring occasionally.
Filed under: Beef, Main Dishes, Soups | 3 Comments »
Posted on December 3, 2010 by Renae
These are things that I don’t always do when I bake (or cook) but that make the whole experience so much more pleasant.
- Start with a clean kitchen.
- Get all my ingredients and/or necessary tools out before I start.
- Clean up/put things away as I go.
- Get up before the kids wake up (unless I am specifically doing something for fun with them, of course).
- Drink coffee when baking, wine when cooking.
- Use the baking time/downtime to blog or read (or organize recipes?).
- Make some notes on the recipe for next time.
What would you add?
Filed under: Inspiration, Tips | 2 Comments »