Apple and Oatmeal Muffins

 

Ingredients

· 2 eating apples, grated

· 100g raisins

· 90g rolled oats

· 150g wholemeal flour

· 90g brown sugar

· 200ml goat’s milk

· 1 egg

· 2 1/2 teaspoons of baking powder

· 1/4 teaspoon of salt

· 1/4 teaspoon of cinnamon

 

Steps

1) Preheat the oven to 200°C/400°F.

2) In a large mixing bowl mix the flour, oats, sugar, baking powder, salt and cinnamon

3) With a wooden spoon, make a well in the center of the dry mix and add the egg and milk. Gradually incorporate the dry ingredients to form a thick, wet mixture.

4) Fold in the grated apple and raisins.

5) Using a dessertspoon, spoon even amounts of the mixture into baking cases in a muffin baking tray.

6) Sprinkle with a little extra rolled oats and place in the oven for 25-30 minutes.

7) These are great to stick in the freezer in reusable bags. Perfect to take out the night before if you want t use them. 

 

From: Good Mood Food: Simple Healthy Homecooking

By: Donal Skehan

 

Caramelized New England Vegetables

 

Ingredients

· 6 small red potatoes, cut in half (1 to 1.5 pounds)

· 5 small parsnips, peeled, halved lengthwise, and quartered crosswise (about 1 pound)

· 3 medium turnips, peeled and quartered (about 1 pound)

· Salt

· 6 small carrots, peeled, halved lengthwise, and quartered crosswise (about 1 pound)

· 1/2 cup sugar

· 4 tablespoons unsalted butter or margarine

· 1 teaspoon dry mustard

· 1/2 teaspoon salt

· 1/4 cup water

· 12 large scallions, including tops, cut into 5-inch lengths

 

Steps

1) Put the potatoes, parsnips, and turnips in a large saucepan. Cover with water, add salt to taste, cover, and bring to a boil over high heat. Cook for 10 minutes. Add the carrots and cook, covered, for 8 minutes more or until the vegetables are just tender. Remove the vegetables from the heat, drain well, and set aside.

2) Meanwhile, put the sugar in a heavy 4-quart saucepan and heat over medium-low heat without stirring until just melting. Continue to cook, stirring, for 3 to 5 minutes or until the sugar turns golden brown. Stir in the butter, mustard, and the 1/2 teaspoon salt. Gradually add the water. Cook stirring, over low heat for 4 to 6 minutes or until smooth. The mixture will be sticky and thick in places but will become smooth with cooking.

3) Add the drained vegetables and the scallions to the glaze. Cook, stirring, for 2 to 4 minutes or until the vegetables are glazed and heated through. Remove the vegetables with a slotted spoon and arrange on a serving platter.

 

From: The Butterball Turkey Cookbook: 150 Turkey Recipes with all the Trimmings

 

New York Times

Looking to start the year off with a new recipe, how about 1000+ new recipes? The Essential New York Times Cookbook: The Recipes of Record by Amanda Hesser has just that, and more! Hesser is a former food editor for the New York Times and wrote 6 cookbooks prior. With nearly 1000 pages, 50 timeless photos, and a detailed timeline, this book is any foodie’s dream. Hesser went above and beyond with this book, including simple details such as conversion tables, handy substitutions/tips, USDA recommended safe minimum internal temperatures, and traditional cookbook doneness charts on both the front and back of the inside cover. Amazon raves about this book, stating that “Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth”. Hesser has spoken with many of the original chefs, and taste tested every dish; she even included 120 of her very own recipes. To find this book in our collection, look for the call number, “641.5 Hes,” or check out our digital resource - Overdrive.

Ultimate Seven-Layer Dip

 

Ingredients

· 4 large tomatoes, cored, seeded, and chopped fine

· 2 jalapeno chiles, stemmed, seeded, and minced

· 3 tablespoons minced fresh cilantro

· 6 scallions (2 minces; 4 green parts only, sliced thin)

· 2 tablespoons plus 2 teaspoons lime juice (2 limes)

· Salt

· 1 (15-ounce) can black beans, drained but not rinsed

· 2 garlic cloves, minced

· 3/4 teaspoon chili powder

· 1 1/2 cups sour cream

· 1 pound pepper Jack cheese, shredded (4 cups)

· 1 recipe (3 cups) Guacamole

 

Steps

1) Toss tomatoes, jalapenos, cilantro, minced scallions, 2 tablespoons lime juice, and 1/8 teaspoon salt in bowl. Let stand until tomatoes begin to soften, about 30 minutes. Strain through fine-mesh strainer, discard liquid, and return to bowl.

2) Meanwhile, pulse black beans, garlic, remaining 2 teaspoons lime juice, chili powder, and 1/8 teaspoon salt in food processor or until mixture resembles chunky paste, about 15 pulses. Spread bean mixture evenly over bottom of 8-inch square baking dish or 1-quart glass bowl.

3) Wipe out food processor, add sour cream and 2 1/2 cups pepper Jack, and pulse until smooth, about 15 pulses. Spread sour cream mixture evenly over bean layer. Top evenly with remaining 1 1/2 cups pepper Jack, followed by guacamole and, finally, drained tomato mixture. Sprinkle with sliced scallion greens before serving.

 

 

From: All Time Best Appetizers

By: Cooks Illustrated

 

Hot Cocoa, Mexican Style

 

Ingredients

· 3 3 ounce tablet Mexican sweet chocolate, chopped

· 1 rounded teaspoon unsweetened cocoa powder

· 2 cups whole milk

· Pinch of salt

· Cayenne pepper (optional)

 

Steps

1) Combine Mexican chocolate and cocoa with 1/2 cup of milk and salt in medium saucepan. Heat mixture over medium heat, stirring, until chocolate melts, about 5 minutes. Add remainder of the milk and stir with a wooden spoon until fully incorporated. Simmer over low heat for 5 minutes, then froth with an immersion blender until creamy and foamy. Divide into two pre-warmed cups, and top each with whipped cream if desired.

 

From: Hot Cocoa Comfort: 50 Recipes for Comforting Cups of Chocolate

By: Michael Turback

 

Sweet Potato and Kale Hash

 

Ingredients

· 2 1/2 tablespoons coconut oil

· 1 medium sweet potato, peeled and cut into 1/4-inch dice

· Kosher salt and freshly ground black pepper

· 4 kale leaves and tender stems, thinly sliced (about 2 cups)

· 1/2 red bell pepper, cut into 1/4-inch dice

· 1 scallion, finely sliced

· 1/2 teaspoon ground cumin

· 1/2 teaspoon paprika

· 2 large eggs

 

Steps

1) Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch off salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.

2) Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and twist of black pepper.

3) Top the hash with the eggs and serve.

 

From: Fix it with Food: More Than 125 recipes to Address Autoimmune Issues and Inflammation

By: Michael Symon and Douglas Trattner