A Week in Muffins
Life has been taking over lately. School, work, looming and uncertain future plans. There has been little sleep, little exercise, a LOT of episodes of Breaking Bad, many application essays written, and not enough vegetables.
Oddly enough, I did manage to make two different types of muffins. The first, whole wheat pumpkin seed muffins, are not worth discussing. The 2nd muffins - corn - are definitely worth a mention. I used Smitten Kitchen’s recipe, which is obviously why they were so delicious. I made three changes - 5 tsps of sugar instead of 6; apple sauce in place of oil; and a half cup extra corn.
Those corn muffins were served at the American Cancer Society’s Hope Lodge. I am a mentor for the ACS endurance program and I had the opportunity to prepare a meal for the cancer patients housed at Hope Lodge, a free residence for those receiving chemo treatments in the city who do not live nearby. George, my friend Lauren and I prepared vegetarian chili, brown rice, and cornbread and had the chance to chat with some residents and their families. Overall it was quite a meaningful night and best of all I got to wear that cool apron!
Blogging is back this week, so stay tuned.
Tonight I had a craving for all the foods I love to eat in the summer. In my ideal world I’d live in a place where I could grill all summer, but alas, my NYC apartment does not allow for this.
There have been some awesome summer recipes circulating the internet recently, so tonight I tried two of them. I made Hipster Food’s chickpea burgers and Smitten Kitchen’s green bean and tomato salad.
First up: Chick pea burgers.
I loved ‘em. So did my carnivore boyfriend. The recipe called for ground oats, but I just processed some rolled oats in the blender and it worked fine. I added some chopped onions to the mix as well which added a nice crunch. The one big change I made was the addition of an egg instead of vegetable broth. Since I’m not vegan and I find eggs to be an excellent binding agent for veggie burgers, I decided to use that instead. I cooked them for about 10 minutes on each side in a shallow pan with oil. I also baked them in the over for 5 minutes just to make sure they were cooked through.
Trader Joe’s had adorable tiny hamburger buns so I served them as sliders with a slice of cheese and some spinach. And ketchup.
Next: Green bean and tomato salad
I don’t even really like green beans but when I saw this recipe I thought it sounded so refreshing! I followed the recipe exactly and it made for a deliciously crunchy side dish.
I also roasted some corn in the oven because no summer meal is complete without corn on the cob. I take the cob and wrap it in foil, along with a teeny pat of butter, and cook at 375 for 25 minutes.
For dessert? Watermelon, of course.
This might be the most perfect dessert. I wish it was in season all year!
Happy Memorial Day!
Today I’m headed to a picnic/BBQ on Roosevelt Island. I’m prepping my pasta salad! Smitten Kitchen’s Summer Pea and Roasted Red Pepper Pasta is perfection, and it tastes great hot or cold. Last summer I brought this pasta to an outdoor movie. Making this dish makes it really feel like summer.
Now, if only the clouds and rain would hurry up and blow away!
[I’m also making spiked Arnold Palmers, my favorite summer drink.]
Oat & Maple Syrup Scones (and a cat!)
Last night was a sleepless night. The cat meowed from the time my head hit the pillow to when I finally gave in and got out of bed at 6am. George thinks that this is a typical shelter cat habit and that she’ll grow out of it. Let’s hope so. Other than that, she’s been a perfect little cat and she seems to be settling in.
This morning I felt like I needed a hearty and delicious breakfast so I finally got around to making Smitten Kitchen’s Oat and Maple Scones that I’ve been eyeing for a few weeks. I don’t understand why my baked goods NEVER come out looking as lovely as Deb’s do. I guess that’s why she’s the one with the book deal!
The only change I made to the recipe was using a bit more whole wheat flour and a bit less white flour. I think this might have made them a little more crumbly, but I love the taste of whole wheat flour so I’m okay with it.
If you’re ever wondering why scones are so damn good, it’s because they’re made with a crap load of butter.
I think the only mistake I made was rolling the dough out a little too thinly. She said 3cm high and this is probably more like an inch.
I glazed the tops with a beaten egg.
Hellooooo scones. My apartment smells AMAZING right now. The maple and oat combination is so tasty, I’ve already had 3!
And now for a photo of my cat:
Eggs poached in a spicy tomato sauce with feta? We will meet soon. (via)
What I Made… Mediterranean Eggplant and Barley Salad
I am obsessed with Smitten Kitchen. I have now tried 3 recipes from that site and all were easy to follow, inventive and the finished product was delicious. I am notorious for messing up recipes, leaving things out do to laziness (or lack of ingredients) and having a mediocre dinner because I just hate reading directions. This “salad” actually worked and was so good!
I chopped up eggplant and zucchini and roasted it for about 30 minutes. I cooked the barley with scallions and spices for an hour. Then I mixed it all together with tomato, olives, onions and parsley and drizzled on some lemony dressing. My only addition was a sprinkle of some red wine vinegar. Sadly, I forgot to take a photo of the finished product, so I stole one from Smitten’s site.
I think the recipe was meant to be served cold, but I ate it while it was still warm and it was damn good. My roommates were very happy.
Thanks to all my Jewish coworkers who left early for Passover and in turn allowed me to leave BEFORE 7 PM! I’m glad I took advantage of the extra time.
I made this tonight because I was feeling tired and lazy. It turned out to be one of the most delicious meals I’ve cooked in months.
Very simple, only a few ingredients, completely satiating. I left out the fried bread and added extra tomato sauce.
Last night I made a version of Smitten Kitchen’s breakfast pizza recipe that has been making it’s rounds on tumblr.
I left out the bacon and added some slices of tomatoes and onions. I also added a few spices and herbs: oregano, basil, garlic powder, red pepper flakes and parsley.
It was delicious, but my only mistake was cooking the eggs for too long. The eggs were done much faster than the crust. Next time I might add a little sauce as well.
Next time I’m going to try this recipe.