INGREDIENTS (Nutrition)
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1/4 cup canola oil
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)
DIRECTIONS
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
FOOTNOTES
Cook's Tip
If you don't have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.
Sunday, April 26, 2009
Chicken and Black Bean Casserole - Crockpot
The ingredients can also be added to a crockpot and cooked on low for 7 hours.
INGREDIENTS
2 tablespoons olive oil
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained (I cook dried black beans)
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1/2 cup uncooked white rice
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
Bake in preheated oven for 45 minutes.
INGREDIENTS
2 tablespoons olive oil
1 medium onion, sliced
2 chicken breasts, cut into 2 inch pieces
1 (16 ounce) can stewed tomatoes, undrained
1 (8 ounce) package black beans, cooked and drained (I cook dried black beans)
2 ounces green chile peppers, diced
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1/2 cup uncooked white rice
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
Bake in preheated oven for 45 minutes.
Chicken - Spinach Pie with Mashed Potato Crust
I made 5 pounds of garlic cheddar mashed potatoes for a pot-luck dinner last night and ended up bringing most of the leftovers home with me. If I make this recipe, I won't have to throw them away and can also use up the rest of the cottage cheese.
3 medium potatoes, peeled and chopped
1 1/2 Tbsp olive oil
3 Tbsp milk
3/4 tsp salt
Chicken mixture
Cooking spray
2 large carrots, finely chopped
1 onion, chopped
1/2 tsp dried thyme (or 1½ tsp fresh)
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
3 cups fresh spinach, coarsely chopped ½ cup part-skim ricotta cheese
1/2 tsp salt
1. Place potatoes in a pot and cover with water. Bring to a boil and cook, uncovered, until tender.
2. While potatoes are boiling, set oven to 375°F. Lightly coat a heavy-bottomed skillet with cooking spray; place over medium heat.
3. Add carrots, onion, and thyme. Cook until slightly browned, stirring often.
4. Add chicken and cook until golden brown. Turn off heat; stir in spinach, ricotta, and salt.
5. Drain potatoes well, then return to pot. Add olive oil, milk, and salt, and mash till smooth (some lumps are okay).
6. Place chicken mixture in a 9-inch pan, and top with mashed potatoes. Bake for 15 minutes. To brown the potatoes, broil for 5 more minutes.
3 medium potatoes, peeled and chopped
1 1/2 Tbsp olive oil
3 Tbsp milk
3/4 tsp salt
Chicken mixture
Cooking spray
2 large carrots, finely chopped
1 onion, chopped
1/2 tsp dried thyme (or 1½ tsp fresh)
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
3 cups fresh spinach, coarsely chopped ½ cup part-skim ricotta cheese
1/2 tsp salt
1. Place potatoes in a pot and cover with water. Bring to a boil and cook, uncovered, until tender.
2. While potatoes are boiling, set oven to 375°F. Lightly coat a heavy-bottomed skillet with cooking spray; place over medium heat.
3. Add carrots, onion, and thyme. Cook until slightly browned, stirring often.
4. Add chicken and cook until golden brown. Turn off heat; stir in spinach, ricotta, and salt.
5. Drain potatoes well, then return to pot. Add olive oil, milk, and salt, and mash till smooth (some lumps are okay).
6. Place chicken mixture in a 9-inch pan, and top with mashed potatoes. Bake for 15 minutes. To brown the potatoes, broil for 5 more minutes.
Wednesday, April 1, 2009
Couscous and Radish Salad
Ingredients:
2 Tbs. water
1 cup couscous, uncooked
1/2 tsp. lemon zest
1/3 cup lemon juice
2 Tbs. water
1 Tbs. olive oil
1 clove garlic, crushed
2 cup radishes, trimmed and quartered
1/2 cup fresh parsley
1/3 cup fresh mint, or 1 Tbs. dried
2 Tbs. scallions, thinly sliced
Cooking Directions:
Bring water to a boil in a covered saucepan. Stir in couscous. Cover, remove from heat and set aside for 15 minutes. Fluff with a fork. Set aside. Combine the next 5 ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously and set aside. Place radishes in a food processor. Process until radishes are finely chopped. Transfer to a bowl. Process parsley and mint in food processor until minced. Stir into radishes. Transfer couscous to bowl with radishes. Toss. Add dressing and toss again. Serve couscous salad topped with scallions.
2 Tbs. water
1 cup couscous, uncooked
1/2 tsp. lemon zest
1/3 cup lemon juice
2 Tbs. water
1 Tbs. olive oil
1 clove garlic, crushed
2 cup radishes, trimmed and quartered
1/2 cup fresh parsley
1/3 cup fresh mint, or 1 Tbs. dried
2 Tbs. scallions, thinly sliced
Cooking Directions:
Bring water to a boil in a covered saucepan. Stir in couscous. Cover, remove from heat and set aside for 15 minutes. Fluff with a fork. Set aside. Combine the next 5 ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously and set aside. Place radishes in a food processor. Process until radishes are finely chopped. Transfer to a bowl. Process parsley and mint in food processor until minced. Stir into radishes. Transfer couscous to bowl with radishes. Toss. Add dressing and toss again. Serve couscous salad topped with scallions.
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