Whole Wheat, Oatmeal, and Raisin Muffins

I decided we needed muffins.  I generally don't eat breakfast before heading off to work, but know that if I get there with an empty stomach, I'm apt to eat whatever is lying about - not a healthy way to start the day.  I've been getting better about bringing some fruit and yogurt with me, but if I could get a little something in me to jumpstart the morning...

Enter the muffin!

The recipe comes from Cooking Light.  I changed a couple of ingredients around to reflect what I had in the cupboards, but otherwise made them as stated.

They are really good!  And easy!

Whole Wheat, Oatmeal, and Raisin Muffins

With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.

Yield:  12 servings (serving size: 1 muffin)

  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons untoasted wheat germ (I used 2 tbsp ground spelt)
  • 2 tablespoons wheat bran (I used 2 tbsp ground black barley)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups quick-cooking oats
  • 1/3 cup chopped pitted dates (I used 1/3 cup chopped apricots)
  • 1/3 cup raisins
  • 1/3 cup dried cranberries (I used 1/3 cup currants)
  • (I added 1 cup chopped walnuts)
  • 1 cup low-fat buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 1/2 cup boiling water
  • Cooking spray

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.

Preheat oven to 375°.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

These really worked well.  Moist, flavorful, and without a heavy whole wheat taste.  I used buttermilk powder and it worked just fine.

I can see many variations on a theme...

by Tim Dineen

Another Road to Morocco

Once upon a time I subscribed to a diet and nutrition magazine.  I got the subscription because I read a copy in a Dr's office and it had a recipe for Pumpkin Polenta!  (It was a hit.  I've made it a couple of times.)  But the magazine went totally digital and I lost interest - and kept a few of the printed recipes.

The recipe for the rice is a variation on a stuffed portobello mushroom recipe.

Moroccan Rice

  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp cinnamon
  • 1 tomato, diced
  • 1/2 cup chickpeas
  • 1/2 cup raisins
  • 1/2 tsp salt
  • 2 cups cooked rice

In skillet, heat 1 tsp oil.  Add spices and cook about 1 minute to get rid of the raw taste.  Add the tomatoes and stir well.  Add the remainder of the ingredients and mix well.  Heat through.

The chicken was a variation on a recipe from an old Gourmet magazine.

Moroccan Lemon Chicken

  • 1 tbsp olive oil
  • 2 chicken breasts
  • 1 small onion, sliced thin
  • 3/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cinnamon
  • pinch cayenne pepper
  • grated lemon zest and juice from 1 lemon
  • 2 tsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/3 cup sliced olives
  • 1 tbsp honey
  • 1 cup chick peas

Cook chicken in skillet until browned on both sides. Transfer chicken to a plate and reduce heat to moderate. Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, cayenne, and flour and cook, stirring, 1 minute.  Stir in broth, lemon juice and zest, olives, chickpeas, and honey.

Return chicken to pan and simmer, uncovered, until cooked through.

I think the locals would approve...

by Tim Dineen

Steaks on the Barbie

Mushrooms.  Gotta love 'em.  And add a steak to the equation and you have the perfect meal.

I had a few different mushrooms in the 'fridge, so I cut them all up, sauteed them in a bit of olive oil and garlic, and added a cup of red wine.  Cooked the wine down to nothing and that was that!  They went perfect atop a nice, rare, filet.

The veggies were yellow squash, zucchini, and tomatoes, sauteed in olive oil, garlic, and fresh basil and oregano from the garden.

A baked sweet potato finished the plate.

Summer has not quite decided to wind down, yet.  Weather is still hot and the grill is still in operation.  Fall produce is hitting the stores and I'm starting to think about stews and casseroles.

Soon.....

by Tim Dineen

Alaskan Cod with Asparagus Mashed Potatoes

Thursday Seafood was Alaskan Cod with a Mushroom Ragout and Asparagus Mashed Potatoes. It was really quite simple and would have been totally excellent instead of merely good had I not overcooked it a bit.   I got busy and didn't hear the timer go off so it sat in the oven for 10 minutes longer than it should have.

But overcooked or not, it was an easy meal to prepare and serve.

Alaskan Cod with Mushroom Ragout

  • 2 6oz cod fillets
  • 8 oz assorted mushrooms, chopped
  • 1/2 cup minced onion
  • 1 clove minced garlic
  • 1 cup white wine
  • salt and pepper, to taste
  • Pecorino Romano cheese, grated

Season cod with a bit of salt and pepper and lay out on oven-proof baking pan.  Saute onion until wilted.  Add garlic and lightly cook.  Add mushrooms and cook well.

Add wine and cook until wine has pretty much evaporated.  Add S&P, to taste.

Top fish fillets with mushrooms, grate a bit of cheese on top and place in a 350° oven about 15 minutes.

The asparagus mashed potatoes idea came from Saveur magazine.  It calls for white asparagus, heavy cream...  I made it with green asparagus and non-fat milk.  Came out great.  I virtually never peel potatoes for mashing - I like lumps and peel - but did mash them for this.  next time I probably wouldn't.

Asparagus Mashed Potatoes

  • Russet potatoes
  • Asparagus
  • butter
  • milk
  • salt and pepper, to taste

Peel potatoes, cut in cubes, and place in pot with salted water.  Chop 1/2-bunch of asparagus and add to potatoes.  Cook until potatoes are tender.

Drain and mash together, adding butter, milk, salt and pepper.

I roasted a few asparagus to go along with the meal.

All-in-all, it was a success.

by Tim Dineen