Archive for the 'food' Category

16
Jul
13

Yogurt Blueberry Muffins

I just wanted to share this yummy recipe I tried this morning. We have lots of blueberries on hand right now (thank you, Costco!) and I was craving some yummy warm baked goods, so I browsed my pinterest boards until I found this one. I changed a few things around though so I’ll repost it with my alterations. I can’t vouch for how these taste when they’ve cooled as we always gobble them up right away! But I can say that straight from the oven they were extremely moist, almost to the point of seeming like a bread pudding type consistency. Maybe not everyone’s idea of a perfect blueberry muffin, but these really hit the spot!20130716-120830.jpg

Blueberry Yogurt Muffins

makes about 16 regular muffins

  • 2 c. all purpose flour
  • 3 T. ground flax seed
  • 3 T. wheat germ
  • 2/3 c. sugar
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 1/2 c. full fat vanilla greek yogurt (I used Zoi)
  • 2 large eggs
  • 1/4 c. unsalted butter, melted and cooled
  • 1 t. pure vanilla extract
  • 1 1/2 c. fresh blueberries

Heat oven to 350°. Coat muffin tins with cooking spray.

Combine flour, ground flax seed, wheat germ, sugar, baking powder, baking soda and salt in a bowl.

Combine yogurt, eggs, butter, and vanilla in a second bowl.

Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.

Spoon into muffin tins.

Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Enjoy!

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05
Mar
13

Pancit Bihon (Stir-Fried Rice Noodles)

Pancit Bihon (Stir-Fried Rice Noodles)

Tried this recipe from Lemons and Anchovies today and fell completely in love. This is going to be a new staple meal in our home. Even my almost 11-month old son loved it!

Ingredients:

(See the link above for the recipe and original ingredients. This list is how I altered the ingredients a to serve 2 adults and 4 children to our liking.)

  • 3 carrots, peeled and sliced thinly in 1 – 1½ inch pieces
  • 5 ribs celery, sliced thinly on a diagonal
  • ½ cabbage, sliced thinly
  • 4 Bok Choy stalks, sliced thinly on a diagonal
  • 4 cloves garlic, minced
  • 2 chicken breasts, poached in the stock
  • 4 cups stock  (vegetable)
  • 2 Tablespoons olive oil
  • 1 Tablespoon fish sauce
  • 2-3 Tablespoons soy sauce
  • 1 8-ounce package bihon noodles (rice stick noodles)
  • Lemon wedges
  • Ground white or black pepper for garnish

dinner

03
Mar
13

Port Infused Mushroom Bruschetta

Since having tasted Maialina‘s Funghi Pizza last week, I’ve been craving mushrooms. The goal today was to make a mushroom bruschetta for lunch that was crisp on the outside and moist on the inside.
Mission accomplished!

Ingredients: 

  • 1/2 c. unsalted butter
  • 5-8 cloves of garlic, minced
  • 1 vegetable bouillon cube
  • 1/3 c. port
  • 2 yellow onions, diced
  • 8oz white mushrooms, sliced
  • 5oz Aged Kerrygold Cheddar, grated (or other favorite aged Irish cheddar)
  • 2 small loaves of sourdough bread, sliced lengthwise (this recipe makes enough to top 3 halves, with the 4th, I spread broth over it and just topped it with the cheese and rosemary since my kids struggle with the texture of mushrooms)
  • 1 spring of rosemary

Directions:

Combine butter, garlic, bouillon and port in a saucepan. Mush up the bouillon cube. I know these aren’t the healthiest, but they add a nice kick of flavor with virtually no work and don’t change the consistency like adding a liquid broth would have. On top of that, layer your onions and mushrooms. Cover and cook over medium high heat for about 10 minutes.

Preheat your oven to 400′. Place all four halves of bread on a cookie sheet, crusts down. Remove the saucepan from the stovetop and spoon the broth evenly over the bread. Return the onion and mushrooms to the stove, uncovered, and saute until the mushrooms are seared to your liking. Depending on how particular you are, you may wish to transfer them to frying pan to sear the veggies. Spread the bread with the mushrooms and onions and sprinkle the grated cheese and rosemary pieces over the top. You really could use any green herb. I was thinking cilantro, parsley or basil would bring a nice pop of flavor. Bake the bruschetta for about 10 minutes and then broil it on low for about 4 minutes (until cheese begins to brown slightly). Remove from oven and serve when slightly cooled.

Port Infused Mushroom Bruschetta

06
Feb
13

Because it is Wednesday

I decided it was time to take a break from winter casseroles, pasta, potato dishes and soups. Tonight, we partied! The best part was, the whole thing was easy to throw together without much preparation. The only thing I had prepared was soaking the garbanzo beans overnight to make hummus. Other then that, it was easy to whip up on the fly.

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Easy crustless ranch quiches, fresh fruit with instant banana pudding to dip it in, hotdogs, veggies with hummus, green pea and avocado crostinis, and sparkling apple-grape Martinellis’ for the kids with an added shot of Domaine de Canton for Mommy and Dad.

The Green Pea and Avocado Crostinis called for lime juice and I found out too late that what I thought was a lime  waiting in my produce bowl was actually a lemon. So I ended up substituting the fresh lime juice for 3 tbsp. of sweetened lime juice I had in my fridge. I also added an extra clove of garlic and some more salt. It didn’t taste as good as it did last time, but there were no complaints.

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23
Jan
13

Birthday Cupcakes

Birthday Cupcakes

I am working on my cake decorating skills. This is what I did for my daughters 7th birthday, as you can see, it’s a work in progress. She asked for chocolate (boxed, thank you very much), with blue and white frosting. At the last minute she decided it needed to be more girly…enter sprinkles. I think I might of messed up the frosting because I had to unclog the decorating nib several times. But she loved them, so mission accomplished.

20
Dec
12

Caramel Apple Breakfast Rolls

These are great for Sunday morning because you can assemble them the night before and just bake them while you get ready for church. In a pinch, they wouldn’t be too messy to take on the go. 

Ingredients: 

  • 1 tin of large Pillsbury Crescent Roll dough
  • 1 granny smith apple, sliced into 1/2 wedges
  • 6 caramel squares (although I think marshmallows would work well or chocolate, of course)

Directions:
Roll 1 apple slice and 1 caramel into each roll. Bake as directed. Makes 6 rolls.



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24
Aug
12

Homemade Chèvre

Lemon & Basil Chevre ready to eat with Rosemary flat bread

I did it! I made goat cheese from scratch and it turned out well! I still can’t believe it. If I can keep this up, it should help our grocery budget considerably. We spend so much on cheese every month. Plus this way I also have the added benefits of creating my own herb mixes and then  of taking pride in my creations.

I bought some raw goat milk from a friend, pasteurized it at home, added the live bacteria culture and animal rennet, then added fresh squeezed lemon juice, chopped basil (from our garden!) and some salt. Whipped it up in my kitchen aid and voila! It’s so good and so easy! You’ve gotta try it!

Draining the prepared cheese overnight

 

 

I used these directions, and bought the culture, rennet, and cheesecloth from this company.




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