Lots of flavor is packed into these muffins and they are quite filling. I skipped the golden raisins because I had some fresh blueberries in the refrigerator that were begging to be included. This recipe is worth sharing, and the muffins were easy to make. My substitutions in red.
Spiced Bran Muffins
Light vegetable oil cooking spray (Okay, I used butter to grease the muffin tins)
1/2 C molasses
2 T honey
2 large egg whites
1/4 C plain nonfat yogurt ( low-fat)
1/4 C 2% milk ( whole milk)
1/2 C wheat bran
1 C whole wheat flour
1 1/2 t baking powder
1 T ground ginger
1 t ground cloves
1/4 C chopped walnuts
1/4 C golden raisins ( 1 C blueberries)
Preheat the oven to 350 degrees.
Coat a 12-well muffin tin with cooking spray (butter).
Warm the molasses and honey in a small saucepan over low heat just until it begins to steam. Remove the pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a large mixing bowl until blended. Whisk in the molasses and honey mixture. Using a wooden spoon, stir in the bran, flour, baking powder, and spices. Fold in the walnuts and raisins (blueberries).
Turn the batter into the prepared muffin tin and bake for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean. Serve warm. (Definitely serve with butter).
Sunday, January 27, 2013
Day 4. Ind. Pizzas, Mixed Veg. with Blue Cheese
The morning that I decided to make Individual Pizzas was also the morning I had the brilliant idea to blog my way through the "In the Kitchen with Rosie" cookbook. As I was thinking about posting my experiences with the cookbook, I lay on my stomach, doing my leg lifts, laughing, thinking of how I could fall apart on Day 3 or 4, sobbing on the floor of the kitchen with an egg yolk splatted on the rug, something like Julie on Day 252 of working through the Julia Child cookbook. But it hasn't happened. I picked a very thin cookbook. With age comes wisdom.
I loved these Mixed Vegetable with Blue Cheese Pizzas. We invited Glenn and Melinda over to share a salad and these pizzas, since Melinda had been Piper-watching in Pocatello that day. We all sat down at the table and took a bite of our pizzas. Melinda, in classic Melinda style, said, "Okay, I want everyone to STOP eating right now and just notice all these flavors in these pizzas". So we had a moment of appreciative silence to contemplate flavors, then forged on. These pizzas are worth every bit of labor.
There are too many recipes (dough, pizza sauce, toppings) to type in, but let me give you an ingredient overview so you can ponder (in silence): sundried tomatoes, broiled eggplant and zucchini sprinkled with cayenne, roasted red and yellow bell peppers, pesto, Rosie's pizza sauce bursting with flavor, and crumbled blue cheese on top.
I will scan and email you the recipes, if you ask.
I loved these Mixed Vegetable with Blue Cheese Pizzas. We invited Glenn and Melinda over to share a salad and these pizzas, since Melinda had been Piper-watching in Pocatello that day. We all sat down at the table and took a bite of our pizzas. Melinda, in classic Melinda style, said, "Okay, I want everyone to STOP eating right now and just notice all these flavors in these pizzas". So we had a moment of appreciative silence to contemplate flavors, then forged on. These pizzas are worth every bit of labor.
There are too many recipes (dough, pizza sauce, toppings) to type in, but let me give you an ingredient overview so you can ponder (in silence): sundried tomatoes, broiled eggplant and zucchini sprinkled with cayenne, roasted red and yellow bell peppers, pesto, Rosie's pizza sauce bursting with flavor, and crumbled blue cheese on top.
I will scan and email you the recipes, if you ask.
Day 3. Black Bean and Smoked Chicken Soup
This was a fabulous recipe, so will include the recipe. A very manly soup, with the BBQ sauce and liquid smoke. It is chock full of flavor and hard to put your spoon down till you have eaten the entire bowl of soup. I, yet again, failed to do the recipe 'by the book'. And paid for it this time, because the milk curdled. But if you just ate the soup without looking, it was perfect.
Problems: I don't think Rosie QC'd these recipes like Julia Child did for her cookbooks. You really need to cook the broccoli florets at a higher temperature or longer than the recipe says - so don't add the milk till after the broccoli florets and carrots are cooked. I put my recommendations in red ink parentheses.
Black Bean and Smoked Chicken Soup p. 9
1/2 C dried black beans (or 1 can black beans, well-rinsed)
2 C water
1 bay leaf
Light vegetable oil cooking spray (me, olive oil)
1/2 C peeled and chopped broccoli stems
1/2 C peeled and cubed carrot
1 C cubed celery (well, the recipe says scraped and cubed celery, but who scrapes their celery?)
1 C chopped onion (1 medium onion)
1 T dried thyme (I used 2 T fresh)
1 T dried basil (I used 2 T fresh)
1/2 C dry white wine
8 ounces boneless chicken breast
4 T barbecue sauce
1 C chicken stock, fat-skimmed off (Surely we can handle this little bit of fat)
12 ounces evaporated skim milk (I used evaporated WHOLE milk)
2 C broccoli florets
1 T cornstarch dissolved in 2 T cold water (cornstarch is supposed to keep it from curdling. I skipped the cornstarch and my soup curdled. But I didn't want a thick soup).
1 T liquid smoke (I used 1/2 T )
1 T Worcestershire sauce (I used 1/2 T)
1/2 to 1 tsp. Tabasco sauce
1/4 C chopped fresh cilantro
Beans: (I used canned black beans, rinsed and thoroughly drained) If you wish to use dry beans; rinse, put in large bowl and cover completely with cold water. Let soak overnight, or for at least 8 hours. Drain beans and transfer them to medium saucepan. Add the 2 C water and the bay leaf. Bring to boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and discard the bay leaf.
Preheat the oven to 400 degrees.
Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
In the meantime, coat the chicken throughly with the barbecue sauce and bake for 10 minutes in overn. Remove the chicken from the oven (keeping that good BBQ sauce on it) and allow it to cool just long enough to handle. Shred or cut the chicken into small cubes.
Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated.
Now pick Debbie's version or Rosie's version for the next part....
Debbie's version: Stir in the broccloi florets and cook for 5 - 10 minutes, till broccoli is tender-crisp. Stir in the evaporated milk, liquid smoke, Worcestershire sauce, and Tabasco sauce. Cook just until heated.
OR Rosie's version, and let me know how it worked: Stir in the evaporated milk and the broccloi florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce.
Garnish with the chopped cilantro.
Problems: I don't think Rosie QC'd these recipes like Julia Child did for her cookbooks. You really need to cook the broccoli florets at a higher temperature or longer than the recipe says - so don't add the milk till after the broccoli florets and carrots are cooked. I put my recommendations in red ink parentheses.
Black Bean and Smoked Chicken Soup p. 9
1/2 C dried black beans (or 1 can black beans, well-rinsed)
2 C water
1 bay leaf
Light vegetable oil cooking spray (me, olive oil)
1/2 C peeled and chopped broccoli stems
1/2 C peeled and cubed carrot
1 C cubed celery (well, the recipe says scraped and cubed celery, but who scrapes their celery?)
1 C chopped onion (1 medium onion)
1 T dried thyme (I used 2 T fresh)
1 T dried basil (I used 2 T fresh)
1/2 C dry white wine
8 ounces boneless chicken breast
4 T barbecue sauce
1 C chicken stock, fat-skimmed off (Surely we can handle this little bit of fat)
12 ounces evaporated skim milk (I used evaporated WHOLE milk)
2 C broccoli florets
1 T cornstarch dissolved in 2 T cold water (cornstarch is supposed to keep it from curdling. I skipped the cornstarch and my soup curdled. But I didn't want a thick soup).
1 T liquid smoke (I used 1/2 T )
1 T Worcestershire sauce (I used 1/2 T)
1/2 to 1 tsp. Tabasco sauce
1/4 C chopped fresh cilantro
Beans: (I used canned black beans, rinsed and thoroughly drained) If you wish to use dry beans; rinse, put in large bowl and cover completely with cold water. Let soak overnight, or for at least 8 hours. Drain beans and transfer them to medium saucepan. Add the 2 C water and the bay leaf. Bring to boil over medium heat and cook for 15 minutes. Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and discard the bay leaf.
Preheat the oven to 400 degrees.
Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
In the meantime, coat the chicken throughly with the barbecue sauce and bake for 10 minutes in overn. Remove the chicken from the oven (keeping that good BBQ sauce on it) and allow it to cool just long enough to handle. Shred or cut the chicken into small cubes.
Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3 minutes, until thoroughly heated.
Now pick Debbie's version or Rosie's version for the next part....
Debbie's version: Stir in the broccloi florets and cook for 5 - 10 minutes, till broccoli is tender-crisp. Stir in the evaporated milk, liquid smoke, Worcestershire sauce, and Tabasco sauce. Cook just until heated.
OR Rosie's version, and let me know how it worked: Stir in the evaporated milk and the broccloi florets. Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly. Cook for 2 minutes more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce.
Garnish with the chopped cilantro.
Day 2. Oatmeal Muffins
Imagine Swen and I on a cold Sunday afternoon. We had X-country skied, we were cozied in for the afternoon, we needed a SNACK. It was time for Rosie's oatmeal muffins. Again, couldn't quite buy into the no fat scenario so I did add oil and used whole eggs instead of egg whites. I will really try to do the next recipe by the book.
The muffins were fairly dense; they didn't rise much (was my baking powder too old?). But, you know, the muffins (with butter) did satisfy my hunger that afternoon, and the leftover muffins worked to get me through till dinner the next couple of afternoons. No, I lied. Now that I really think about it, I didn't wait till Swen came home at 6:20 PM to eat dinner on Monday and Tuesday. But that was partly because I couldn't wait to eat the amazing Black Bean and Smoked Chicken Soup that I made from Rosie's cookbook.
I would only recommend this oatmeal muffin recipe to someone on a serous diet. This is not something you would want to invite someone over to share. Unless you wanted to get rid of the muffins.
The muffins were fairly dense; they didn't rise much (was my baking powder too old?). But, you know, the muffins (with butter) did satisfy my hunger that afternoon, and the leftover muffins worked to get me through till dinner the next couple of afternoons. No, I lied. Now that I really think about it, I didn't wait till Swen came home at 6:20 PM to eat dinner on Monday and Tuesday. But that was partly because I couldn't wait to eat the amazing Black Bean and Smoked Chicken Soup that I made from Rosie's cookbook.
I would only recommend this oatmeal muffin recipe to someone on a serous diet. This is not something you would want to invite someone over to share. Unless you wanted to get rid of the muffins.
Friday, January 25, 2013
Day 1. Mango Fruit Parfait.
For many years - since I got my first cookbook - I have wanted to work my way through a cookbook, trying out all the recipes, aka "Julie and Julia". But my cookbooks were all too thick.
Over the post-Christmas lull, I perused my "In the Kitchen with Rosie" cookbook, by Rosie Daley, one-time (still?) chef to Winfrey Oprah. I mean Oprah Winfrey. Looking for a low-calorie dessert. And I observed how thin it was (the cookbook). How interesting the recipes. The New Year called for attainment of a goal, purpose to my cooking, maybe eat in the healthy manner which the book espoused. The spark was ignited, taste buds aroused, my arsenal of measuring utensils examined to make sure I had a complete set, and one was not still hiding in the flour bin, my main sauce pan, full of bubbling water, retrieved from the basement woodstove, and the cookbook scanned to select my first recipe.
I started with desserts. They should just put desserts at the beginning of cookbooks. So, while Swen and Madeline appropriately moaned and sighed with pleasure over the left-over Creme Brulees, I daintily spooned my way through a Mango Fruit Parfait. And because it looked a bit skimpy, compared to Creme Brulee, I added a generous portion of Honeyed Greek Yogurt, which I thought only improved upon the recipe. Thus was born my first Maxim related to "In the Kitchen with Rosie".
Maxim #1: If you ignore the directions for no butter, oil, fat, or whole milk, you will have a more intensely satisfying cooking with Rosie experience.
OK, you asked for the recipe so I will type in this one. I used whatever fruit was ripe at the time: one time I used blackberries, another time strawberries and blackberries. And a dollop of honeyed Greek Yogurt on top.
Mango Fruit Parfait, p.111 of In the Kitchen with Rosie
2 mangoes, cubed
1/4 C freshly squeezed orange juice
24 strawberries, hulled
1 C peeled and sliced kiwi (~4)
12 red raspberries
Put the mangoes and orange juice in a blender and puree until smooth.
Slice 20 of the strawberries, leaving 4 whole. Line the bottom of 4 balloon wineglasses with the sliced strawberries. Pour a thin layer of the mango puree over each to cover. Reserving 4 kiwi slices, layer the rest on top of the puree. Divide the remainder of the mango puree among the glasses. Top each with a slice of kiwi surrounded by raspberries. fMake a slit in each ofthe whole strawberries and position 1 on the rime of each glass.
Cover with plastic wrap and refrigerate for 15 minutes.
Over the post-Christmas lull, I perused my "In the Kitchen with Rosie" cookbook, by Rosie Daley, one-time (still?) chef to Winfrey Oprah. I mean Oprah Winfrey. Looking for a low-calorie dessert. And I observed how thin it was (the cookbook). How interesting the recipes. The New Year called for attainment of a goal, purpose to my cooking, maybe eat in the healthy manner which the book espoused. The spark was ignited, taste buds aroused, my arsenal of measuring utensils examined to make sure I had a complete set, and one was not still hiding in the flour bin, my main sauce pan, full of bubbling water, retrieved from the basement woodstove, and the cookbook scanned to select my first recipe.
I started with desserts. They should just put desserts at the beginning of cookbooks. So, while Swen and Madeline appropriately moaned and sighed with pleasure over the left-over Creme Brulees, I daintily spooned my way through a Mango Fruit Parfait. And because it looked a bit skimpy, compared to Creme Brulee, I added a generous portion of Honeyed Greek Yogurt, which I thought only improved upon the recipe. Thus was born my first Maxim related to "In the Kitchen with Rosie".
Maxim #1: If you ignore the directions for no butter, oil, fat, or whole milk, you will have a more intensely satisfying cooking with Rosie experience.
OK, you asked for the recipe so I will type in this one. I used whatever fruit was ripe at the time: one time I used blackberries, another time strawberries and blackberries. And a dollop of honeyed Greek Yogurt on top.
Mango Fruit Parfait, p.111 of In the Kitchen with Rosie
2 mangoes, cubed
1/4 C freshly squeezed orange juice
24 strawberries, hulled
1 C peeled and sliced kiwi (~4)
12 red raspberries
Put the mangoes and orange juice in a blender and puree until smooth.
Slice 20 of the strawberries, leaving 4 whole. Line the bottom of 4 balloon wineglasses with the sliced strawberries. Pour a thin layer of the mango puree over each to cover. Reserving 4 kiwi slices, layer the rest on top of the puree. Divide the remainder of the mango puree among the glasses. Top each with a slice of kiwi surrounded by raspberries. fMake a slit in each ofthe whole strawberries and position 1 on the rime of each glass.
Cover with plastic wrap and refrigerate for 15 minutes.
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