Stuff I’ve made recently, January 2012

Grapefruit

  • Beer bread (Alton Brown): The ultimate weeknight bread recipe, for when you want something starchy/tasty to go with soup, etc. Super easy and super quick. My changes: used dried dill instead of fresh, subbed in part skim mozzarella cheese for cheddar, omitted the sunflower seeds. I also used Lagunitas IPA, with great results.
  • Carrot soup with miso and sesame (Smitten Kitchen): I have a long-standing hatred of carrots. So much so that it’s become a default joke with my loved ones. Something about the texture and the underlying sweetness just doesn’t work for me, despite my best efforts to overcome the distaste. I want to like them! Really! They’re so good for you! Despite all this, something about this recipe called to me, so I just ran with it. And you know what? It was pretty darn good, even for me. The miso helps offset the carrots’ sweetness, and the toasted sesame oil is just perfect. The texture still bothered me at times, but I ate three servings of it over the course of three days, so there you go.
  • Chicken lima bean soup (Taste of Home): I made this because I was dying to use my bag of Rancho Gordo Christmas lima beans, the recipe looked easy, and I wanted a nice sturdy soup after a whole holiday vacation of splurging on baked goods. It’s a very good soup, although I think the chicken may have been a tad overcooked. My changes: used Christmas limas, used kale instead of spinach, used dried parsley and other random seasonings instead of fresh.
  • Cottage cheese muffins (101 Cookbooks): Like every 101 Cookbooks recipe ever, these were really good. I made them for an office holiday potluck, but when I make them again, I’ll have them for breakfast instead.
  • Grapefruit yogurt cake (Smitten Kitchen): I had extra grapefruits, I had leftover yogurt that was threatening to go bad, I had everything else needed for this simple loaf cake. So I made it. And I’m really glad I did. It’s very, very good, and very, very easy. Next time, I’ll try the Ina Garten original lemon version, or a lime version with coconut milk yogurt and coconut oil. My changes: I used nonfat plain yogurt instead of whole milk.
  • Macaroni and cheese pizza (Food Network): For Jeffrey‘s birthday dinner! We used the Quick Beer Crust from King Arthur Flour, which is quickly becoming my favorite go-to pizza crust recipe. This is one of the more indulgent things I’ve ever made. Wow. We sort of winged it with this recipe – I don’t remember most of the changes that we made, however. The main thing is just stovetop mac and cheese, put on a pizza crust, and baked. Yum.
  • Meyer lemon fresh cranberry scones (Smitten Kitchen): I made these for my Bay Bridged comrades to enjoy while we set up for the Bay Brewed. They were a big hit. My changes: used regular lemons instead of Meyer.
  • Rustic lentil soup (Soup Addict): Delicious, hearty stew. That’s really all you need to know. Really, really good. My changes: I didn’t have any pancetta so I used more bacon instead, omitted the fish sauce, used 3 small leeks instead of celery, and used dried rosemary instead of fresh thyme.
  • And of course, I’ve made several more 30 before 30 items. Just need to actually sit down and write them all out!

Christmas lima bean soup with kale

Macaroni and cheese pizza

Baking with steel-cut oats, two ways

Strawberry steel-cut oatmeal muffins

Steel-cut oats are a revelation. They’re like super-duper power oatmeal. And apparently, they’re even more nutritious than rolled oats. They take a little longer to cook, but on the bright side, they make fantastic leftovers (as do regular rolled oats, in fact, when baked), so you can make a big batch and easily enjoy until it runs out.

Yesterday morning, I consulted my copy of Not Your Mother’s Casserole, and then mixed some steel-cut oats with milk and salt in a baking dish, let sit in the fridge all day while I was at work, then popped in the oven for about 35 minutes after I got home. I then let it sit on the counter for a few minutes to finish thickening up (it comes out a bit soupy at first), then served with some chopped-up veggie bacon and a poached egg. Healthy breakfast for dinner! And I now have basic cooked oats to enjoy for a few more days.

I was on a roll, so I decided to make a Bay Area Bites recipe that I’ve had bookmarked for awhile: Low-fat Steel-Cut Oat Muffins with Cherry Jam Inside. The results are not big, fluffy traditional muffins – they’re more like sweet mini oatmeal cakes. Perfect as a healthy snack between meals, with coffee or tea. I only had strawberry jam, however, so here’s what I ended up with:

Strawberry Steel-Cut Oatmeal Muffins
adapted from Bay Area Bites

  • 1 cup flour
  • 1/2 cup oat flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup sugar (or brown sugar)
  • 1/2 tsp salt
  • 4 tbsp cold butter, cut into 1/2 inch pieces
  • 1 cup steel-cut oats, cooked
  • 1 egg
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons white vinegar or lemon juice – let mixture stand for 10 minutes for using)
  • 1/2 cup strawberry jam (any fruit jam will work – I just happened to have Trader Joe’s reduced-sugar strawberry jam on hand)

Preheat the oven to 350 degrees. Whisk together the first five ingredients in a medium bowl (flour through salt). Using a food processor or just your fingers, cut in the butter until the mixture becomes pebbly butter flour.

Pour the mixture from the food processor back into the first bowl, and gently mix in the cooked oats with a wooden spoon until incorporated.

Beat your egg in with your buttermilk/milk in a separate bowl, then add to the flour/oat mixture and stir it all together.

Spray a 12-cup muffin tin (or any muffin tin – just know that this recipe should yield 12 muffins) with cooking spray. Spoon batter evenly into each cup.

Make a teaspoon-sized hole in the top of each cup of muffin batter, and spoon 1 teaspoon of jam into each hole. Bake for 20-25 minutes, until you can insert a toothpick and it comes out clean.

Note: my muffins didn’t turn as brown as I expected, so they didn’t look done to me at first – I may have overcooked them by about 5 minutes. Be sure to check the muffins right at the 20 minute mark, or even before that, depending on the state of your oven (mine tends to take longer to bake things).