from Smitten Kitchen
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour an 18 cup muffin tin and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Tuesday, October 28, 2008
Sunday, October 26, 2008
Christina's Acorn Squash Quesdadillas
from Smitten Kitchen
1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
2 poblano chiles, minced
1 clove garlic, minced
Salt and pepper to taste
4 10-inch flour tortillas
1 cup shredded Mexican cheese blend
Butter for frying quesadillas
Garnishes: sour cream and salsa verde
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash and scoop out the seeds. Lay the halves on prepared baking sheet and roast for about 40 minutes, until soft but not cooked to mush.
When cool enough to work with, scoop out flesh with a spoon, leaving in chunks.
Saute the onions, poblano peppers and jalapeno in the oil until translucent. Add the garlic and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
2 poblano chiles, minced
1 clove garlic, minced
Salt and pepper to taste
4 10-inch flour tortillas
1 cup shredded Mexican cheese blend
Butter for frying quesadillas
Garnishes: sour cream and salsa verde
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash and scoop out the seeds. Lay the halves on prepared baking sheet and roast for about 40 minutes, until soft but not cooked to mush.
When cool enough to work with, scoop out flesh with a spoon, leaving in chunks.
Saute the onions, poblano peppers and jalapeno in the oil until translucent. Add the garlic and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
Saturday, October 25, 2008
Christina's Roasted Red Pepper Soup
from Café Johnsonia
1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream
Roughly chop the shrimp.
Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.
To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.
1 lb. precooked frozen shrimp, thawed (optional)
3 fresh roasted red bell peppers
1 small can tomato paste
3 cups chicken stock
a few dashes Tabasco sauce
juice of 1/2 lemon
1/2 cup heavy cream
1/2 cup Parmesan cheese
optional garnish: sour cream
Roughly chop the shrimp.
Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and pepper mixture to a large 3 quart pot and heat. Add the tomato paste and whisk until smooth. Add the hot sauce, lemon juice, cream and cheese. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.
To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp (if using) evenly between the four bowls. Serve.
Christina's Asian Noodle Salad
from The Pioneer Woman Cooks!
SALAD INGREDIENTS:
1 package linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
1 cup peanuts, lightly toasted in skillet
DRESSING:
Juice of 2 limes
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
one bunch chopped cilantro
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. Dressing keeps up to three days before serving without cilantro.
SALAD INGREDIENTS:
1 package linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced cabbage
1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced scallions
3 peeled, sliced cucumbers
1 cup peanuts, lightly toasted in skillet
DRESSING:
Juice of 2 limes
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/2 cup brown sugar
2 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
one bunch chopped cilantro
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. Dressing keeps up to three days before serving without cilantro.