Cinnamon Toast Muffins

Growing up it was so nice when mom would make cinnamon toast.  You know, wonder bread smeared with butter (probably margarine, who am I kidding) and then sprinkled generously with cinnamon sugar and set under the broiler til melty and toasty.  Nom.
Well, these muffins take me there.  A cross between cinnamon toast and a cinnamon sugar doughnut.

They are so simple and easy to make, so get up a half an hour before your guest.. and the aroma from these will have them thinking you live over a french patisserie! These are best fresh from the oven. Definitely not a bake ahead muffin, but don't worry.. they are quick and easy.

Now regarding nutritious.   I have tried these both ways.. white flour and with whole wheat white and whole wheat blend.  If they are all to be consumed the minute they are coming out of the oven.. then the whole wheat works fine.  But if they will sit any amount of time or you want to give them away .. the processed white flour works best here, as it is lighter and will deliver a tender baked good.   Your choice.  And should there be any leftovers, I suggest a quick warm in the toaster oven.. it's worth the minute spent.  

Cinnamon Toast Muffins

   1 1/2 c. AP flour (or whole wheat white)
   1 1/2 tsp. baking powder
   1/2 c. sugar
   1/2 tsp. salt
   1/4 tsp. nutmeg

   1/3 c. butter, melted
   1 egg (preferably room temperature)
   1/2 c. milk
   1 t. vanilla

Topping
   1/2 stick butter, melted
   1/2 c. sugar
   1 tsp. cinnamon

1. Pre-heat oven to 350º  Place liners in muffin tray or spray with cooking spray.  (Recipe makes approx. 10 large muffins)

2.  In a medium bowl, whisk together dry ingredients. Set aside.

3.  In another bowl whisk together egg, milk and vanilla.  Stir melted butter into flour and then add egg mixture into flour/butter mixture and stir till just combined. Nothing more! Over mixing will result in flat, heavy muffins.

4.  Fill muffin cups 2/3rd full using a large ice-cream scoop.

5.  Bake for 20-25 minutes for large muffins.  Cool on rack. 

Baked and waiting for topping.

6. Meanwhile make topping.. Melt butter in one dish and mix cinnamon sugar in another. 

7. When cool enough to handle.  Dip muffin in butter and then in cinnamon sugar. 

Enjoy!

 

Easy Salmon Dinner Packets

This is probably my go to when I gots NO time at all for dinner prep.  Super simple, fresh ingredients, pop in the oven (go do something else) and barely any clean up! Yet, this always impresses whomever I serve it to.  Healthy and delicious, almost becomes a bouillabaisse when it's done.

This is one of those.. what veggies do I have? or what looks fresh at the market meals.  Any combination will do.  They all bring something different to the dish.  And since everything steams in it's own juices...  in the end, the flavor of the broth depends on what you use.  

I change up according to what I have, but I always at least include onion, tomato, potato.  The onion cooks and adds a sweetness, the tomato whole shrivels and cooks in its own skin and adds so much fresh flavor.  (If your tomatoes are larger, add just a wedge or two.. it will cook down into the broth adding a lot of flavor.)   Corn on the cob cut in 1/4 pieces is yummy when in season.. and looks great when you open the package to serve.
So, go at it.. and find what your favorite is.  This is what I had on hand.  You also can vary the fish or add shrimp, scallops.. it all works pretty well.

 

folded parchment square into triangle

folded parchment w food placement... 

spinach bed on bottom, chunks of veggies

..

top with fish & drizzle with sauce

begin your fold and seal on the top right, fold top over and down, over and down...

keep folding and sealing.. make sure there are no gaps

this is what the end result should look like.  Simply fold under the "tail"

Salmon Parchment packets

  Salmon fillets (wild Salmon, never farmed) single portion

  
  Fresh veggies..

Asparagus, Broccoli,  Red, Yellow or Orange Pepper, Tomato (large cherry or small roma) Sugar Snap Peas, Snow Peas or any green bean, Kale or Chard, Squash, Zucchini, Red potato (cut into no bigger than 1" pieces, this is what needs cooks the longest.. so keep it small) Red Onion (cut into large chunks and keep together) Corn on the Cob,   Carrots (I love the baby carrots for this... they are tender within the cooking time) Spinach (This wilts down to nothing, so add a lot more than you think) 

Simple Dressing.. (when you don't have any teriyaki or ready made on hand)

• good drizzle of Olive Oil
• 1 garlic clove, finely minced (opt)
• Slice of fresh lemon for each packet
• 1 pat of butter
• fresh herbs.. anything works here or none at all.  I prefer parsley, basil, dill or thyme (especially lemon thyme) but whatever on hand. But believe me, not needed but I love to add when I have on hand!  
•  S+P

• On other occasions I add a teaspoon of miso paste & bit of honey, olive oil, S+P .. which makes a yummy quick miso glaze.  This I simple put a teaspoon or 2 on the fish directly.

Oven pre-heat to 375º f 

To assemble..

Large parchment square  Fold in half diagonally.  It is now a large triangle.  Place with fold at top and open.  Place an assortment of veggies on bottom half (towards the fold).  Give a good season with S + P.   Place salmon on bed of veggies & top with terriyaki or drizzle with olive oil, etc.  If adding lemon and fresh herbs, place on top of Salmon. 

Fold top back over.  Starting at the top right side, fold down bit of both parchment paper (top & bottom) creating a seal.. work your way around to the top left corner.  This will create a half moon shape.  Be careful to keep the paper sealed as you fold.  If you pack to much in or your paper is too small.. this will be an issue. In other words, don't chinz on the paper and watch your portion size!  When you arrive at the left top corner (the end)... just fold it under the packet.  Gently place the packet on a baking sheet.  Repeat. 

I flick the packets with a wee bit of water.. just a little with your wet fingers.  I don't know if this is necessary, but I do it.  Bake for 20-35 min depending on the thickness of your fish.   Remember, potato size is important.. if you want them to be tender.  More times than I'd like to admit.. rushing and the potatoes were a bit hard.  Packets might brown a bit, it's all good.  To serve, I find the easiest thing to do is when you place in a shallow bowl or dish, take your knife and make a slice underneath, leaving packets and contents intact.  Then your guest can remove and get the full impact of packet cuisine aroma. (and a free steam facial for that matter.) 

Broccoli Slaw

Been obsessed with broccoli and carrot slaw for over a year now.  It is a staple, I pretty much make it weekly.  Scarlett loves it, Nana loves and it's super, super easy to do.   I mean, you buy a ready-made bag of the broccoli & carrot slaw, add some dressing, sliced apples, dried cranberries and walnuts.  That's how we like it.  Sometimes I add fresh chopped cabbage, sometimes not.  The coleslaw dressing is adapted from several different recipes and finally to where I think it's perfection, hit of vinegar and hit of honey to sweeten just enough.  

But then, we were up in Edmonds, WA the other weekend.  We just got off the ferry and were looking for a place to eat. Well, I can't remember the name, but man, we lucked out.  Really good artisan-bistro food. My friend, Robbin, who was with us got a grilled 4-cheese sandwich and it was pretty amazing.  I ordered their broccoli slaw for Scarlett.. and it blew my socks off!  Inspired me to up the ante on my slaw.  A couple of additions... and we're now at pretty ah-mazing!   (If I do say so myself)  I liked the slaw before, now I am looking forward to it even more!

Health wise... it's hitting all the marks for me too.. especially if you don't drench the slaw.  Just use what you need. 

Broccoli Slaw

• 1 package ready made Broccoli Slaw (we use trader joe's.. but you can find it at most stores near the cabbage slaw area of the produce section)
• 1-2 apples, large diced
• 1 sm to med red onion, diced small
• 1 cup broccoli crowns, cut into small pieces (discard or save stalks for soup)
• 1 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/4 cup shelled sunflower seeds

Simple Coleslaw dressing

• 3 T. plain yogurt (We refer Greek full fat)
• 3 T. mayo (I use the olive oil mayo.. but any will do. Veganaise works well too)
• 2 t. dijon mustard
• 2 t. apple cider vinegar
• 1-2 t. honey (agave syrup works if you're watching sugar intake) 
• 1 t. celery seed
•  S+P

Whisk all dressing ingredients together.  Taste for seasoning.   

Pour over and toss with other ingredients.  Let sit in fridge at least 1/2 hour before serving. 

Perfect dish for summer which is right around the corner!  Nice and cool. 

FIND: angels we have heard on high

These are a set of little angels that were handed down from a friend of the family, who was more like a grandmother to me.. Dot and Tom Warner were German and quite lovely.  They became grandparent figures, being that ours were 8 hours away.    I have such special memories of them and staying at their house.  I think that is where my love for antiques and old things started.  
These were a set that she gave my mom who in turn gave them to me.  I don't know much about them.. other than that.  They are lead weight and silver and gold, approximately 2" tall.  Would love to know more. 

cereal (non-killing) snack treats...

A slight twist on the old rice krispie peanut butter treats.  We can't do peanut butter and trader joe's almond and flax seed butter is an awesome substitute. (good source of omegas). We also use brown rice marshmallow substitute.  Threw in some dried strawberries and these really came out pretty yummy.  Odd looking, but they disappeared!

I use Suzanne's Ricemellow Creme which is usually available at any healthy grocery.  Which I must say, also works well as a quick icing for cupcakes.  I am not a big icing fan, but sometimes the little one wants the frosting and this is a pantry staple that works well for that.

Cereal & Ricemellow Snack Bars

Melt together in small saucepan..

   1 cup of ricemellow creme

   1-2 T. Butter

Once melted add..

   1 cup of Trader Joe's Almond & Flax Seed Butter

whisking together till somewhat fluid

In a large bowl, have ready 4-5 cups of cereal (krispies, o's and puffs work well)

 Our fav combo is

   2-3 c. Nature's Path Krispy Rice (brown rice cereal)

   1 cup Nature's Path Gorilla Munch (corn puff cereal)

   1 cup Cascadian Farm Purely O's (oat cereal)

Pour warmed mellow mixture over and stir til combined.

Pour into a buttered 9.5 x 11 dish, patting down with wax paper or buttered hands.

Sometimes we mix in dried strawberries and sometimes, they just land on top because we forgot. Either way, they add a nice tart strawberry taste that Scarlett loves.

More times than not, this recipe changes due to the cereal we have in the house. Often, we add in a cup of Trader Joe's Strawberry Yogurt O's.. another regular in the cupboard. 

Dried fruit, such as cranberries and blueberries work well too.. but usually she just wants the strawberries... which works well with the almond butter.  And of course, she would never object to a chocolate chip in there either.  But these guys are sweet enough, so don't worry about that.

Have fun, mix it up.. see what's in your cupboard and create something yummy that you won't feel that bad about. 

oatmeal "pizza", of sorts...

Funny thing... I've never been a great breakfast eater.  I much prefer just a cup of coffee and toasted bread, at most.  I force myself to eat a healthy breakfast because I know what I need.  I have always been this way and it seems that the "apple" really doesn't fall far from this tree.

I am constantly worried about her nutrition, whether she is getting enough.. etc.  so breakfast is really stressful for me since she just doesn't want to eat.  However, 99% of the time, if I make oatmeal this way.. she eats a good bit, if not all.  So, now I've got 2 breakfast sure things..  her other fav, you can read about that here.

Nothing major difficult here..  just oatmeal.  Pretty darn simple, but works for us. However, if I don't make it this way exactly, it either is too mushy or watery.. neither of which she will eat.   And if we are heading out somewhere I make this and then scoop and form balls and carry in a container.  Very portable.

Our Morning Oatmeal 

Bring 2 c. water to a boil.
Add 1 c. (not instant) organic whole multi grain blend oatmeal (oats, barley, rye and wheat)

Lower heat and let cook for about 2 minutes.
Stir in up to a tablespoon of sweetener.  I prefer brown rice syrup but you could use maple syrup, honey, brown sugar.   
Turn heat down to low and cover.
Check in 5 minutes for water to be all absorbed.
Turn off heat and let sit 5 minutes, covered.
spread 1/2 thick round on a plate and top with toppings... 

fresh fruit (sliced strawberries, kiwis, bananas, blueberries..)
dried fruit (raisins, craisins, blueberries)
swirl of jam (heat to loosen up and pipe or spoon in a swirl) -- substitute this for the sweetener.

as it cools, you could literally slice it like a pizza.. which is the perfect consistency that she likes.

september came..

 .. and it seems my baby left with the summer.  She's growing up so fast into a sweet, little girl.

admiring the Picasso canvas print that mama scored at an estate sale this weekend!  art lover in the making!

I set out this little chair and she hopped in it and did this. she keeps me laughing.

cute little aluminum chair I found.. just love the colour and the retro-ness of it

Avocado & Balsamic : : Favorite things

This is how I know my 2 year old is mine genetically. I mean beside the fact of 10 hours of labor I endured which I remember all too well.  This is one of those things that seem to have been carried down.  She loves balsamic vinegar.  I have never seen a young child like vinegar.  And the combination of it with an avocado is one of her favorite things.  

1st time I had this, I died and went to heaven.  The juxtaposition of the creamy avocado and the syrupy tangy balsamic vinegar.. is just that to me. Heaven.  

Now you can fuss here and add a sprinkle of chopped red onion, tomato or whatever else you want.. and sometimes I do.  But more than not, this is it. Simplicity at it's best.  Fresh ingredients, good quality ingredients.  

So, here's what you do.. 
Cut avocado in half, removing pit. 
Pour good Balsamic vinegar into the vacant hole creating a dark little pool. 
Using a spoon.. scoop and eat.  
Delicious. 
Easy peasy!! 

and I must add.. I have impressed more people serving this at a dinner party.  Even though it's simple, it's one of the combinations that sky-rocket into amazing. Hope you try it. 

black bean hummus

Kinda tired of hummus.  It seems to be everywhere.. I had a black bean hummus over a year ago at Cuba Libre that was served with long plantain chips (pictured).  The following is my attempt to recreate.  Very easy & quick!

1 lg. garlic clove, minced
16oz. canned Black Beans, drained & rinsed. (reserve the liquid)
2T tahini
3T extra virgin olive oil
juice of 2 limes
1t. ground cumin
1t. paprika
1/4 t. cayenne pepper
S & P

In food processor place the minced garlic and black beans.. puree, adding tahini, olive oil & lime juice. If it is too thick, add the reserved bean liquid a bit at a time, til desired consistency is reached.
Add spices. S & P to taste.  Add more lime juice for more of a kick.   Refrigerate until ready to serve, then bring to room temperature.

Serve with plantain chips. I am making them tomorrow..  will let you know what happens.  I assume you just cut and fry. i want a plain unseasoned chip, as the hummus is so flavorful.  hmm.. we’ll see! ;)

Zucchini blossoms

At first glance these might seem intimidating.. however, not an everyday ingredient but really easy to make.  I have tried (and flopped) a few different recipes and have come up with this super easy, delicious combination.  So yummy and not difficult at all.  Don't be intimidated.. Just make them in the steps. 

Step 1:  Clean Blossoms

 Gently open blossom and remove the stamen (w/ pollen) using kitchen shears.  Rinse out and gently pat dry or air dry.

Step 2:  Make Filling (Jamie Oliver's filling is what I settled on after much testing.  The lemon zest and mint.. unbelievable with the ricotta.  Makes something that could be heavy very fresh and light.)

• 7 ounces good-quality ricotta
• 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg
• A small handful freshly grated Parmesan
• 1 lemon, zest finely grated
• A small bunch fresh mint, leaves picked and finely chopped
• 1 fresh red chiles, halved, seeded and very finely chopped (or red pepper flakes, in a pinch)
• Sea salt and freshly ground black pepper

Step 3:  Fill 'em up.  Fill a ziplock bag with mixture, snip off corner and use to pipe mixture into the flowers.  (about 2" worth) gently close the petals and slightly twist.  Refrigerate.  I think it's really important to have them cold before battering up. 

Step 4:  Batter Up!

• 1c. flour
• 1c. sparkling water
• pinch of kosher salt

Whisk together just til blended. 

Step 5: Fry, baby, fry.

In a deep pot, heat 3" of vegetable (I used canola) oil to 350 degrees.  

Take zucchini blossoms out of the fridge, pat any excess moisture off with paper towel and dip one at a time into the batter.  Gently shake any major excess and float into hot oil.  Don't cook more than 4 at a time, turn once and remove with tongs to paper toweling. 

Serve immediately.  To serve, place hot blossoms on puddle of marinara.  

Life's a bowl of cherries has new meaning...

Fresh, washington cherries in season.. I am dying here.  They are that good.  I love them just on ice.. so good.  And Scarlett loves them in popsicles.  Found this recipe here for banana blueberry popsicles on Martha Stewart and changed it a bit.  The results are loved by Scarlett and I noticed a few keep disappearing when she's not around.  

 I use Trader Joe's Vanana yogurt (banana + vanilla.. have you tried this yet?  Total fav) and I only add sugar to taste.  Depends on the ripeness of the fruit... I usually use bananas that are over-ripe and too sweet to just eat.  Taste the mix before adding sugar, you might not need

any.

As far as popsicle trays, I have a great set from williams-sonoma in storage (yes, my life is somewhat in storage as I have 75% left the tri-state area) and I love them.  You insert wooden sticks, which is just reminiscent of childhood, to me. But I got some great trays at IKEA at the beginning of the season which are plastic and fun colours.. so inexpensive, you can grab a set for a friend. (and pass along this recipe!)

Vanana & Cherry Popsicles

2 ripe bananas
1.5 c. vanana yogurt
squeeze of lime (or lemon.. I just prefer lime with cherry)
1-2 T. sugar to taste, if any
1/2 c. cherries, pitted

In food processor, blitz bananas til smooth
add yogurt, lemon, (sugar.. if any) and blend till smooth.  Pour 1/2 in a small container and set aside.

To the remaining 1/2 add the cherries and blitz til somewhat smooth.
Pour into popsicle containers, alternating vanana and cherry mixture.  Use a skewer to swirl or leave for layered look.  (if making layers, pour very very slowly otherwise they will mix)
Freeze.  Makes 6 popsicles

Pyrex measuring cups with spout are perfect for filling.

Blitzing cherries.  Cuisinart makes this recipe so easy.

a little helping hand is always good. having patience is even better!

 These IKEA popsicle trays are cheap, fun colours and do the job well!

 

Here's to a great summer treat.  I just saw a Bobby Flay Throwdown where he made some sangria popsicles.  Can you say.. yum?  These cherries would be so good in that.  

So, the longer I am here in Seattle.. the more we are doing and seeing what an amazing area this is.  The cherries are just one more reason we are liking it here. 

Heaven= spaghetti + cherry pops for dinner! Life is good.

Update (08/01/10): Noah and Scarlett lovin' the popsicles.  These have truly become a staple, even Kiki (kylee) loves them.

the perfect whole roast chicken. no, really. (and easy, easy!)

So, just a little background..   I have been avidly cooking since around the 10th grade.  In that, I mean watching cooking shows, reading cookbooks and trying pretty much every recipe that I could afford.  Time and money, that is.  Well, roast chicken.  The perfect bird. I cannot tell you how many recipes, techniques and different chef's instructions/tips I have tried over the years.  And to, I guess, decent success.  Nothing to write home about.  But never-the-less.. I'd say bi-weekly in the cooler months, I would roast up a bird.  After all, it is quintessential home-y-ness. It has been said that a chef is only as good as well as they roast a chicken.  As far as whole foods diet, it's kinda perfect.
Well, after 20-some years.. I happen to catch Thomas Keller on Anthony Bourdain's show, detailing his technique for perfect roast chicken.  He was very adamant about it and it was too darn simple, I just had to try it.  Lemme just say, I wish I had heard from him years ago.
It is the least amount of fuss and is done under an hour and it really comes out perfect every time.  I served it to mom and pop who had enjoyed my other birds... But this one got the comments.  That was the best, etc. etc.  Maybe a fluke?  Tried it again.  Comments ensued like, "You really have gotten down roasting a chicken." "This truly is the best chicken, ever."  ..and on and on.  Seriously, save yourself and try it out on someone you love or simply want to impress.




the bird...

 

Basic Whole Chicken (easy steps)....

Preheat oven to 475º F

1 whole chicken, rinsed and dried with paper towel (very well) 

   Salt and pepper inside cavity.

   Stuff inside: 

   head of garlic, unpeeled and halved 

   1/2 lemon, organic & unpeeled

   fresh rosemary and thyme sprigs

Tuck wings underneath (see pics) and tie legs with kitchen twine.

Sprinkle generously & evenly with (kosher or sea) salt and pepper.

Place in oven and don't touch for 50-60 minutes.

Check using thermometer. (170º minimum)

Remove from oven.  Spoon juices over bird.  

Let rest 15 minutes while you make some gravy.

Basic Gravy...

Melt 2T. butter in sauce pan

Add 2 T. of chicken pan juices

Add 1/4 c. flour, whisking and let cook till starts to brown

Slowly whisk in chicken stock or more pan juices until desired consistency

Add some fresh thyme leaves. S+P to taste

Add a splash of cream, whisking in

Here is what I found on Thomas Keller, regarding his Simple Roast Chicken ...   which is who inspired me in this method.

My Favorite Simple Roast Chicken 

  Epicurious | October 2004

by Thomas Keller
Bouchon

Mon Poulet Rôti

Yield: Makes 2 to 4 servings

 

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Source Information
Bouchon

*My notes on Bouchon's method:  I didn't use butter or mustard and it was fabulous in itself.
I did however stuff 1/2 a lemon, sprig of thyme and rosemary, 1/2 head of garlic, unpeeled in the cavity... I just love the essence it gives.
Be sure to check for doneness.  I use a meat thermometer.  Registering at least 170.
And always let your meat rest 15 minutes before carving into.