Apple Whole Wheat Muffins

INGREDIENTS

1    cup all-purpose flour

1    cup whole wheat flour

2    tablespoons baking powder

2    tablespoon granulated sugar

¼   teaspoon salt

½   teaspoon cinnamon powder

2    large eggs

1    cup reduced fat milk (2%)

2    cups peeled, shredded apple (about 3 medium-large)

METHOD

Preheat the oven to 375 F and grease the insides of a 12 muffin tin. In a large bowl, whisk together both flours, the baking powder, sugar, salt and cinnamon. In another bowl, whisk together the eggs and milk.

Shred the apples with a hand shredder or in a food processor. Mix the wet ingredients into the dry ingredients, stirring well to combine. Add the apples and mix them in, but do not over-mix.

Pour the batter with a spoon into the muffin tin until it is just below the rim of each muffin site (should make 10 to 11 muffins.) Place the muffin tin on a baking sheet and place both into the middle of the oven. Bake for 18 to 22 minutes until golden brown; when a toothpick is inserted into the central muffin and comes out clean, Allow the muffins to cool in the pan for 10 minutes before removing..

Chicken, Mushroom, Port

I have been telling people that you can cook with Port and Balsamic vinegar, so I thought a recipe doing just that would be good. It is.

INGREDIENTS

2   chicken breasts, skinless, boneless

1   tablespoon olive oil

1   medium onion, chopped

½  cup Emile's Port or equivalent

1   tablespoon high quality Balsamic vinegar

1   tablespoon Sherry or Sherry vinegar

1   tablespoon dried thyme

2   tablespoons butter

10 ounces sliced mushrooms (about 2 cups)

1   teaspoon all-purpose flour

METHOD

Cut the chicken breasts into 1 inch or bite-sized pieces. In a large skillet, heat the olive oil over medium-high heat and add the onions. Cook for 3 to 4 minutes to soften them and add the chicken bites. Stirring occasionally, brown the chicken pieces on all sides, about 6 to 8 minutes.

Add the port, balsamic, sherry and thyme, stirring to combine and cover all the chicken pieces and reduce the heat to a simmer. When the chicken has simmered for about 5 minutes, add the butter to a different skillet and melt it over medium heat.  When melted, add and begin to cook the mushroom slices.

Stir the mushrooms often and watch until they begin to give off their juices, about 5 to 6 minutes. Remove from the heat and add to the chicken skillet. Sprinkle in the flour over the chicken and mushrooms and stir to combine. Continue to cook for 2 to 3 minutes until most of the liquid is absorbed; remove from the heat and serve over rice or pasta.

Devilish Tofu

INGREDIENTS

1    package extra firm tofu
1    tablespoon each curry powder, ground cumin and ground coriander
2    tablespoons olive or canola oil

½   cup Greek hummus
1    teaspoon soy sauce
1    teaspoon sesame oil
1    tablespoon olive oil
1-3  teaspoons sriracha sauce (to taste)

METHOD

Pat the tofu dry and cut in half lengthwise into two 2 x 4 inch blocks. Slice each of these blocks into 4 slabs of 2 x 4 inches. Pat all eight slabs dry with paper towels.

Mix the three spices (curry, cumin, coriander) in a small bowl and then spread them onto a flat plate. Warm the 2 tablespoons of oil in a medium skillet over medium-high heat. In two or three batches, dip each slab of tofu, top and bottom, in the spice mix, shaking off any excess,  and fry in the skillet until lightly brown on both sides. Remove to paper towels to drain and set aside.

In a medium bowl, stir together the hummus, soy sauce, sesame oil, olive oil and 1 teaspoon of the sriracha sauce. When well blended, taste a small bit. If it is not too hot, add another teaspoon of sriracha and repeat as desired.

Lightly oil a medium baking sheet and place four of the tofu slabs on to the baking dish. Coat them with about 1 teaspoon of the hummus mixture, evenly spread over the entire surface. With a small round jar, such as a spice jar, cut a circular hole in the center of each of the other four tofu slabs. Place them on top of the slabs on the baking sheet.

Mash up the tofu “holes” and mix them into the hummus mixture. Fill the holes in the tofu slabs with this mixture and spread a little over the tops of the slabs. Place the baking sheet into the broiler and broil for about 6 to 7 minutes, making sure the hummus mix doesn’t burn. Remove from the oven, eat and enjoy.

Quinoa Cannellini Salad

INGREDIENTS

½   cup Quinoa

¾   cup water

1    pinch salt

1    red bell pepper  

1    yellow bell pepper

½   cup chopped celery and leaves

6    green onions, sliced

1    can (15 ounces) Cannellini beans, rinsed, drained

2    tablespoons lemon juice

  

METHOD

In a small sauce pan, combine the Quinoa, water and salt, Covered, bring to a boil, reduce the heat to a simmer and cook for 10 minutes. All the water should be absorbed. Remove from the heat and set aside.

Cut the bell peppers into ½ inch pieces, removing all seeds and the inner white membranes. Place into a large salad bowl. Add the chopped celery, green onions and the beans. Add the lemon juice and toss to mix. When the Quinoa has cooled, mix it into the salad. Chill in the refrigerator until ready to serve.