Tuesday 29 May 2012

Rhubarb muffins with crumble topping

On the weekend we went to the Market, and we got some rhubarb. I got so excited for this, because I love baking stuff with rhubarb. I had a lull in my day on Monday, so I decided to make the rhubarb muffins I had been wanting to make. They were so good! I brought one for El when I met her for lunch today, in exchange for her strawberry rhubarb jam. I found my recipe on Foodland Ontario's website, and adapted it slightly. I think they turned out really well.
Now it's pouring rain outside, and I would love to be able to cook something else.... Pizza night??? Pizza and a movie on this rainy night sounds perfect.

1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granola
3/4 cup granulated sugar
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
3/4 cup 2% milk
1/3 cup canola oil
1 tsp vanilla
2 cup chopped rhubarb

1/4 cup oatmeal
1/4 cup brown sugar
2 tbsp margarine

1. In a medium bowl, combine flours, granola, sugar, baking powder, cinnamon, salt, and nutmeg.
2. In a large bowl, whisk together eggs, milk, canola oil, and vanilla.
3. Add dry ingredients to the wet ingredients, and combine just until combined. Stir in the rhubarb. Put into muffin tins.
4. In a small bowl, combine the oatmeal, brown sugar, and margarine until well combined, and sprinkle on top of the muffins.
5. Cook in an oven preheated to 375F for 15-18 minutes.

Wednesday 9 May 2012

Kale and egg breakfast sandwich

I made this particular dish as a breakfast, but it could easily be made as a dinner. I got this recipe from Eleanore again, from the recipe book that raved about for a few weeks, Power Foods. This was a little bit of a labour intensive breakfast, but I woke up early to make it, and it ended up being incredibly filling. Quite the change form my usual breakfasts, which usually involve oatmeal with fruit, or toast with jam. 

2 tbsp extra virgin olive oil
2 cloves garlic, chopped
4 cups kale, chopped and trimmed
3 tbsp water
2 tbsp lemon juice
coarse salt, pepper
4 slices whole wheat bread (this was on my red river cereal bread)
3 tbsp ricotta cheese
2 large eggs

1. Heat 1 tbsp extra virgin olive oil over medium-high heat. Cook garlic until barely golden, stirring frequently  for approximately 1 minute. Add the kale and water, and cook until tender, stirring occasionally, about 8 minutes. Add lemon juice, and season with salt and pepper. 
2. Spread two slices with half of the cheese. Top with kale mixture, dividing evenly. 
3. Add the remaining olive oil to the skillet, and cook the eggs. Place on top of the kale, and top with the last 2 slices of bread. 

Ricotta kale pasta

Exams are finally done, and I have time to do so many things that I didn't have time to do before, like clean, and cook. And I'll have to pack. I have a very busy schedule for the next two days which involves wrapping things up here in Toronto, before returning to Ottawa. I figured I would take a few minutes to add a few of the delicious meals I've made in the past little while. This one I got from Eleanore's blog. She made a ricotta spinach pasta that raved about, so I just slightly adapted it since I only had kale, not spinach. I also had my favorite way to squash on the side: acorn squash with a little brown sugar.

Spinach Kale Pasta
4 cups of whole wheat rotini2/3 cup ricotta cheese1 teaspoon grated lemon rind3/4 teaspoon salt, divided1/2 teaspoon black pepper2 tablespoons olive oil, divided1 1/2 cups diced red pepper1/3 cup chopped walnuts 4 cloves garlic, thinly sliced or pressed 1 tablespoon fresh lemon juice3 cups fresh kale

1. Cook pasta according to package, drain in colander; reserve 1/2 cup pasta water
2. combine ricotta, 1 tsp lemon rind, 1/4 tsp salt, and black pepper
3. heat 1 tbsp olive oil in large skillet over medium high heat. Add bell pepper. saute 2 minutes. Add walnuts, 1/2 tsp salt, and garlic, saute 2 minutes. Stir in remaining oil and juice. Add pasta, pasta water and kale; cook 1 minute or until spinach wilts. Top with ricotta mixture

Acorn squash
1 acorn squash cut into quarters, and seeded
1 tbsp brown sugar per acorn

When the squash is prepared, put into a microwavable baking dish. Put some water in the bottom of the dish, enough to cover the bottom with 5mm of water. Cover the baking dish with plastic wrap, leaving a small space for the steam to vent (or if you have a lid for the dish, just use that!). Microwave for 10 minutes at a time on high. Check every 10 minutes to test for softness. I think mine took 20 minutes. put the brown sugar on the acorn while it is still warm, and it will melt onto it, and add just enough sweetness.

Wednesday 2 May 2012

Granola, many ways

Oh wow, exams are draining me of all my energy! And time. I have such a huge backup of recipes to post. I've decided that before I start studying for the next set of exams, I'll post at least one! This one is so easy to make, and so incredibly versatile. I made some last night while I was studying. I'm talking about granola. Every time I make some, I wonder why I would ever buy granola at the store, and then I realize that it's because I can be excruciatingly lazy at times, or busy. Busy maybe sounds better. I've made this so many different ways, I can't even remember all the combinations. I'll post the basic recipe, then mention where you can make changes.

3 cups oatmeal
1 cup nuts (walnuts, slivered almonds, chopped pecan)
1/2 cup seeds (sunflower seeds, pumpkin seeds)
1/2 cup coconut
1/4 cup brown sugar
1/4 cup honey or maple syrup
1/4 cup vegetable oil
1 cup dried fruit

1. Mix the oatmeal, nuts, seeds, coconut, brown sugar together in a bowl.
2. In a small bowl, mix together the honey and oil.
3. Mix the liquid with the oatmeal mixture in a 13x9 pan. and cook at 250F for 1h15mn, stirring every 15 minutes.
4. Mix in the dried fruit when the granola is removed from the oven.

Variations: Yesterday, I added 2 scoops of unsweetened cocoa, and dried blueberries, so good! you can also add flax, or bran, or hemp, any other health food. Such a versatile recipe!