Raspberry Oat Muffins

While shopping in Alexandria I found a fun cook book for my sister-in-law's birthday, Pretty Delicious by Candice Kumai. I liked it so much I bought a copy for me too!  The book claims to have 'lean and lovely recipes for a healthy and happy new you.'  Judging by this one recipe, I am pretty impressed.

Raspberry Oat Muffins:
1 1/2 cups all-purpose flour
1 cup quick oats - I used regular oats
3/4 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of sea salt
2 large eggs
3/4 cup unsweetened applesauce
2 tablespoons honey
1 cup frozen raspberries

Preheat oven to 400 degree's F. Line a 12-cup muffin tine with paper liners.

Whisk the flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt together in a large bowl.  Whisk the eggs, applesauce, and honey together in a medium bowl.  Stir the applesauce mixture into the flour mixture until completely incorporated.  Gently fold in the frozen raspberries.

Using a 1 1/2 oz. ice cream scoop, portion the batter into the paper cups, filling each about 3/4 full.  Bake, rotating midway though cooking, until golden brown, the center of the muffin resists light pressure, and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool for 20 minutes...because the raspberries come out SCREAMING HOT!!!!...then transfer to a wire rack to cool completely.

I tend to be suspect of 'healthy' recipes because they say they are yummy, but then taste like card board. Not so with this recipe.  I was pleased to see the amount of sweetening agents in this recipe, because even though it eliminates oil, it doesn't scrimp on flavor.  I am totally going to use blueberries the next time I make this recipe!!!

Tikka Masala II

Have I told you how much I LOVE Paratha? Well, now I am cooking meals with the intent of eating paratha.  It has been a long while since I cooked Tikka Masala so I found a recipe on Allrecipes.com that looked promising.

This was a phenomenal recipe!  But this recipe calls for WAAAAAAAY too much salt.  I felt there was too much when I started out so I halved it and it was STILL WAAAY too much salt.  I am feeling concerned for the author of this recipe and think it might be a good idea for them to visit their doctor.  I would use tops, a half teaspoon for the marinade and sauce each.

Tikka Masala
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 teaspoons freshly ground ginger
4 teaspoons salt or to taste - SERIOUSLY....CUT BACK!!!
3 chicken breasts cut into cubes.

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, minced
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt - MORE LIKE 1/2 teaspoon salt
1 8 oz. can tomato sauce
1 cup heavy cream - I used half and half it turn out GREAT!
1/4 cup chopped cilantro.

In large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger and salt - REMEMBER TO CUT BACK!!!! Stir in chicken, cover and refrigerate for 1 hour.

Preheat grill for high heat.

Lightly oil the grill grate.  Thread chicken onto skewers and discard marinade.  Grill until juices run clear.  About 5 minutes each side.

Melt butter in large heavy skillet over medium heat.  Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika and salt - MINIMAL SALT!  I used 1 tsp and it was still WAY too much! Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens, about 20 minutes.  Add grilled chicken and simmer for 10 minutes.  Transfer to a serving platter and garnish with fresh cilantro.

I really liked this Tikka Masala.  It was so flavorful...minus the over use of the salt.  I still can't believe the author of this recipe called for this much salt.  I served this up with a side of the yummy Pakistani chickpeas I made a couple of weeks ago.  SO YUMMY!!!

Loving the Pakistani Food!

Oh dear.  I think my neighbors have created a monster by introducing me to the local Pakistani store.  I've already been back to get more Paratha and boxes of seasoning.  The guys at the Pakistani store were teasing me because I bought so many packets of the frozen Paratha bread.  That stuff ROCKS!!!!  I even tried to find a recipe to make it online and it is time consuming.  Check out this YouTube video I found that shows how to make it.  I'm able to purchase a pack of 5-6 paratha for $1.50.

On my second visit to the Pakistani store I picked up a new package of seasoning for Kafta Curry. WOOOEEEEE!!!  This stuff is SPICY!!!  Alex and I have a rating system on spicy.  I like things that are spicy and Alex likes things that burn your mouth leaving your taste buds on the verge of blisters!!!  This stuff was on the brink of being Alex spicy.  So reader beware!

Kofta  Curry with Beef Meatballs:

1.5 lbs ground beef - you really could use any kind of ground meat...next time I want to try chicken!

2 onions, purree'd

1 1/2 cups plain yogurt

1 tablespoon garlic paste

2 tablespoons cilantro

1 packet Shan Kofta Curry Mix

2 tablespoons oil

2-3 cups water

Combine meat, half the ground onions (I use my immersion blender), half the yogurt and 2 tablespoons Kofta Curry mix.  Roll into small meatballs and cook.  I browned mine on the outside and then put them in a preheated oven at 350F for 15 mins. 

 

Heat 2 tablespoons oil in pan and fry remaining onion purree until golden brown. Add garlic, the remaining yogurt and the Kofta Curry Mix. Stir fry for a few minutes then add 2-3 cups water.  Boil for about 15 minutes on medium heat.  

Add meatballs and reduce the heat.  Cook until sauce reduces down.

I have fallen in LOVE with this yummy Pakistani cooking, so I suspect you will be seeing a LOT more of it on my blog!  YAY!!!  The best part about cooking this food at home is that I can reduce the amount of oil the recipes on the box call for to make it much healthier.  For instance, the recipe on the box of Shan Kofta Curry calls for a cup to a cup and a half of oil!!!!!  I use a couple of teaspoons and call it good.

I really do hope you venture into your local Indian or Pakistani store to find some of these spices.  If you don't want to do that, contact me and I will mail you some from my local store!!!!

Adventure in Making Pakistani Food!!!

I love all kinds of ethnic food so I was elated when I found out our neighbors here in the D.C. metro area are from Pakistan. I am a little ashamed to say one of the first comments out of my mouth when I met them was, "will you teach me to make yummy Pakistani food?!"  Yes, that's me, always thinking with my taste buds.

Well, the neighbors delivered! They have invited us over for dinner several times and took me to the local Pakistani grocery store to purchase seasoning packets for several authentic dishes.  Check out all the loot I scored for $18!      

That is enough to make at least 15-20 different dishes...save the paratha bread in the front (which is sort of similar to pita bread, naan or tortillas, but SOOOO much better)...I'm going to need to go back soon to get some more!

Tonight I made Kebabs and Chickpeas.  I know, when an American thinks kebabs, they think kabobs (at least I did before I met my Pakistani neighbors).  Pakistani kebabs are ground meat mixed with lots of seasoning and then molded onto skewers and BBQ'd.  There are several ways of cooking the meat, I made mine into patties because I was using my indoor grill pan and my skewers don't fit in the pan.

Pakistani Kebabs:
1 1/2 pounds ground beef (you could totally do ground chicken, or turkey too)
1 medium onion
2 jalapeno's - I used a red and a green one for extra flavor
1 long green chili
3 tablespoons fresh ginger
3 tablespoons fresh garlic
2 eggs
1 packet Shan Chappli Kebab Mix - if you don't have a local Pakistani or Indian store nearby, you can check out the selection on Amazon. I have to note that I got my spice packet for $0.90 at my Pakistani store in the D.C. metro area and Amazon sells the SAME packets for $4-$5 each!  Support your local Pakistani store!!!

Cut up onion, peppers, ginger and garlic and toss into a food processor.  Process until somewhere between a chunky and smooth texture.

Add to ground beef with eggs and packet of Shan Chappli Kebab mix.  Refrigerate for 2 hours or more.

Form meat into patties or around skewers and grill.

If you don't want super spicy kebabs you can use less of the season packet.  I seeded half of my peppers and use the whole seasoning packet and it turned out to medium heat.  They were VERY flavorful!!!

I openly admit I am NOT that person who puts chickpeas on my salads.  I don't dislike chickpeas, but unless they are in falafel, I am generally not a fan...that is until my neighbor made this dish for us! Now I can't get enough chickpeas!!!!

Pakistani Chickpeas:
2 cans chickpeas - I suggest using the salt free kind
1 medium onion
1/2 cup lentils
3 tablespoons olive oil
3-4 cups water
3 tablespoons Shan Chana Masala Mix

Drain and rinse chickpeas and add to skillet along with water.  Add Shan Chana Masala and cook on medium heat for 45 minutes or until the chickpeas turn to a darker shade.

Heat oil and cook onions for about 5 minutes then add to chickpea mixture.  Cook until the gravy thickens.

Serve with warm paratha bread!

Seriously don't be afraid to walk into your local Indian or Pakistani store and purchase these spices.  I found the people to be VERY nice and accommodating. The clerk even gave me a free sample of a box of spices to make a sweet rice dessert!

Empadas

This fall I visited the National Museum of the American Indian in New York City. They had a fun exhibit of American Indian musicians from 1900 to current.  It was fascinating to see how many artists are of American Indian decent.  It also encouraged me to add some music to my iPod that I normally wouldn't have on my playlist.  The BEST part of the visit was the American Indian Museum was the cookbook I found. :)  Yes, I added another cook book to my growing collection.  It is called Foods of the Americas, Native Recipes and Traditions by Fernando and Marlene Divina. I am blown away by how many of the recipes I want to make in this book!  The influences from this book are far reaching from South America to Canada.  The first recipe I tried out of this book is for Empadas.  They are best described as meat pies.  They remind me of Samosa's from Asian restaurants.  The flavor was UNIQUE!  I was half expecting a Mexican flare...which it had, but there was a major twist.  You CERTAINLY need to check this recipe out!

Empada's modified recipe:
Dough:
Pre-made Pie Filling

Filling:
1/4 cup tomato salsa
1 tablespoon corn oil
1 small white onion, minced
1 clove garlic, minced
1/2 lb ground beef
3/4 cup diced russet potato
1/3 teaspoon ground allspice
1 small chile, seeded and minced
1 bay leaf
1 teaspoon sea or kosher salt
Pinch of freshly ground black pepper
1/4 cup chicken stock

Flour for dusting
1 egg
1 tablespoon water
Pinch of sea or kosher salt

Heat a heavy-bottomed pot over medium heat.  Add the oil, onion, and garlic and cook without browning for about 5 minutes.  Add the salsa, beef, potato, allspice, chile, bay leaf, salt, pepper and chicken stock.  Cook, stirring often for 15 to 20 minutes, until the meat is browned and cooked through and the liquid has nearly evaporated.  Remove from the heat and allow to cool completely.  Remove and discard the bay leaf.

Preheat the oven to 350 F.  Lightly oil and flour a baking sheet or line with parchment paper.

To assemble the empadas, lightly flour a work surface.  Cut the dough in half horizontally and cover one half with a clean kitchen towel to keep moist.  Roll the other half of the dough out to about 1/8 inch think.  Cut into 12 squares or rounds about 3 1/2 inches wide.  Place a generous tablespoon of the meat mixture in the center of each piece of dough.  Roll Out and cut the other portion of the dough in the same manner.  Whisk the egg with the water and salt to make an egg wash.  Brush the edges of the bottom dough pieces with the egg wash.  top each with another dough piece and drip the edges with the tines of a fork or your fingertips.  Place the empadas on the prepared baking sheet.  Brush the tops with the remaining egg wash.  Bake for about 30 minutes, until golden brown.  Serve warm.

Blueberry Oatmeal Pancakes

My daughter is pretty crazy about pancakes and it is our weekend ritual to have them once a week so we are constantly trying out new recipes to keep them exciting.  This recipe for Blueberry Oatmeal Pancakes was a pretty decent find, but the next time I make them I'm going to do some serious tweeking.  I was vaguely aware when I was making them that there were no spices added to the mix.  There were so many positive reviews online that I assumed the pancakes stood firm all on their own...but they didn't.  Don't get me wrong, these pancakes were good, but could use some vanilla and/or almond extract, cinnamon and nutmeg.  I would also cut back on the milk as the batter was a touch runny causing the pancakes to be flat.

Blueberry Oatmeal Pancakes:
1/2 cup wheat flour
1/2 cup all purpose flour
2 tablespoons brown sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups old fashioned oats
2 cups milk
3 eggs beaten
1/4 cup vegetable oil
1/2 cup frozen blueberries

Preheat lightly oiled griddle over medium heat.  In a large bowl mix whole wheat and white flours with brown sugar, baking powder and salt.  In a small bowl, mix milk and oats.  Whisk in eggs and oil.  Pour into dry mix all at once.  Continue mixing until smooth.  Gently fold in blueberries.

Pour batter about 1/4 cup at a time onto the prepared griddle.  Cook 1 to 2 minutes, until bubbly.  flip and continue cooking until lightly browned on both sides.

Pumpkin Pie with a Major Twist!

Did you know they sell pumpkin pudding now?!  Alex knows I LOVE pumpkin so he got me two boxes around Thanksgiving.  

We were invited to the neighbors house for dinner and were asked to bring dessert.  I was feeling super lazy and didn't want to run to the store so I was trying to come up with a fun idea from what I had in my house.  I found the pumpkin pudding and was racking my brain for things I could make with it. At Thanksgiving, my brother-in-law made a pumpkin chiffon pie that was light and delicious!!!  He told me they added whipping cream to a pumpkin pie like recipe to make it super light and fluffy.  So I decided I could add whipping cream to pre-made pumpkin pie pudding get get something similar...I hoped!!!  It was a bit of a gamble since I was taking to our neighbors party...they could have been pretty disgusted and egged our house as a result.  Fortunately for us and our house, it was a HIT!!!!  

 

Lazy Girl's Pumpkin Chiffon Pie:

2 small packages pumpkin pudding - make according to instructions on box

1 cup heavy whipping cream

2 tablespoons heavy whipping cream

Crust:

Gingerbread Cookie Mix 

1 stick butter, melted

Make the pumpkin pudding following the directions on the box.  Put in refrigerator for at least one hour to thicken.  Whip up heavy whipping cream until there are super stiff peaks, add powdered sugar.  Once the pudding has set completely, fold in the whipping cream until combined.

Preheat oven to 350 F.

To make the crust, combine gingerbread cookie mix and melted butter.  Push into the bottom of a pie pan to form the pie crust.  Cook in a preheated oven for 15 minutes.  Let cool, then add the pudding mixture to the pie crust and refrigerate for at least one hour.  

This pie is SLOPPY!  But it doesn't matter because it tastes so damn good!!!