Monthly Archives: May 2009

Carrot Goodness Muffins

baking, breakfast, kids 1 Comment

This is another one of my sneak-good-food-into-The-Kiddo recipes. It turns out, however, that my friend The Healthy Eater loves them too! They’re great for a quick, out-the-door breakfast on the go that doesn’t involve waiting in a fast food line, and keep you filled up till lunch. Yay for that! Adapted from here.

You will need:

  • 1 cup whole wheat flour
  • ½ cup wheat germ
  • ½ bran
  • ¾ cups white sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 pound grated carrots
  • 1 egg
  • ½ cup apple butter
  • ¼ cup vegetable oil
  • 1 tablespoon vanilla extract

Optional:

  • 1 apple, peeled and chopped
  • 1 cup raisins
  1. Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners, or use non-stick spray
  2. Whisk together eggs, apple butter, oil and vanilla in a small bowl
  3. In a larger bowl stir together flour, wheat germ, bran, sugar, cinnamon, baking powder, baking soda and salt
  4. Stir in carrots (and apples and raisins if used), then stir in apple butter mixture until just moistened
  5. Scoop muffin batter into muffin cups — about 3/4 full
  6. Bake at 375 degrees F for 15 to 20 minutes, or until the tops are just turning golden and spring back when lightly pressed

These freeze wonderfully! I make a huge batch of them every couple weeks and freeze them in giant ziploc bags, then take out a couple every night — by morning they’re ready to eat!

Roasted broccoli

sides 9 Comments

I am reformed!

I have hated broccoli all my life. Hated it. Now I love it! But only if I cook it. And only like this. Hmm. Does this count as a reformation?

You will need:

  • Broccoli — preferably fresh, but frozen is fine if you set it out to thaw first
  • Olive oil
  • Butter
  • Salt and pepper
  • Lemon juice
  • Parmesan cheese

Ready? This is quick and easy.

  1. Preheat your oven to 450. It takes my oven about two and a half weeks to accomplish that, FYI
  2. In the bottom of a heavy skillet or saucepan, put a single layer of broccoli and toss it with just enough olive oil to coat all the pieces, and throw in a pat or two of butter
  3. Salt and pepper with abandon
  4. Put in the oven uncovered for about 20-30 minutes or longer, depending on how Southern-style soft you like your veggies (one of The Yankee’s favorite stories is the look on my face when I saw “cooked” green beans in northern Michigan)
  5. When they’re as done as you like, pull them out of the oven; they’ll likely be stuck to the bottom of the pan, which is totally fine
  6. Now, quickly before it cools down at all, splash some lemon juice in the pan to deglaze it and un-stick the broccoli. It’s like magic, I’m telling you!
  7. Sprinkle on a little parmesan cheese and chow down while it’s still hot

Yummy add-ins:

  • Fresh garlic roasted with it
  • Sprinkled-in crushed red pepper
  • Grated lemon zest
  • Lawry’s salt
  • Anything else? What do you use?

Yankee ribs

supper 4 Comments

Have I mentioned lately how useful it is to have a husband who used to be a butcher? It is so choice. If you have the means, I highly recommend picking one up.

Here’s how The Yankee keeps me from being a size six! Or eight. Never mind.

You will need:

  • Pork ribs — lotsa pork ribs
  • One can pineapple chunks
  • One bottle beer — cheap is fine
  • Dry rub of your choice; Char Broil It is our favorite
  • Your favorite barbecue sauce — Sticky Fingers is our favorite

Not a long list, right? You can do this.

  1. Start with the ribs. On the concave side of them, make a slit down the middle and pull off the membrane. The Yankee says this is non-negotiable
  2. Put them in a shallow baking dish (or two… or five, depending on how big your hungry mob is) and pat on the dry rub on both sides
  3. Scatter the pineapple chunks over the ribs, then pour in the remaining pineapple juice and a bottle of beer, divided evenly if you have more than one pan
  4. Cover tightly with foil and bake at 250F for at about two and a half hours till nice and tender
  5. Slather on the barbecue sauce and get thee to a grill! They’ll only take about 20 minutes total — you’re just sealing on the sauce, not cooking the meat
  6. Serve with cornbread , crackaroni, roasted broccoli, and a roll of paper towels