Blueberry Muffins

I love watching America's Test Kitchen on PBS. It intrigues the hell out of me. Dozens of chefs in the kitchen obsessively testing the same recipe to come up with the "best" of something. This is ATK's version of blueberry muffins. I didn't use a recipe for this I just jotted down notes as I watched it for a 2nd and 3rd time. The only adjustment that I made was that I used a 12 muffin pan instead of a 6 muffin pan. Overall these are pretty darn good muffins, I don't know if I have had a better "home made" one!

Ingredients

Jam:

5-8oz. fresh blueberries

1 tsp. sugar

Sugar topping:

1/3 c. sugar

1 1/2 grated lemon zest

Muffins:

2 1/2 c. flour

1 1/8 c. sugar

2 1/2 tsp. baking powder

2 eggs

4 Tbs. butter

4Tbs. vegetable oil

1 c. buttermilk

1 c. fresh blueberries

1 tsp. vanilla

1/2 tsp. salt

Directions

Preheat oven to 425.

To make the jam, combine blueberries and sugar in saucepan over medium heat and cook for 6 minutes, smashing the berries a little. It should equal about 1/4 cup reduced.

To make the sugar topping, combine 1/3 cup sugar and the grated lemon zest.

Making the muffins. Sift flour, baking powder and salt in large bowl and set aside.

Mix together the eggs, sugar, butter, oil, buttermilk and vanilla until thoroughly combined. Then add the wet ingredients into the dry and stir until blended.

Fold in the blueberries.

Using ice cream scoop fill muffin tin 3/4 full.

.

Dip jam into center of each muffin tin and swirl with chopstick or skewer.

Sprinkle sugar topping on each one.

Bake for 18 minutes or when toothpick comes out with little or no crumbs.

food & wine: Korean Sizzling Beef

The recipe in the magazine is served with grilled scallions and white rice. I had asparagus I wanted to eat up so I drizzled some sesame oil and put a little garlic salt on them and roasted at 400 for 15 minutes. I served this with quinoa. Enjoy!

Ingredients

1/4 cup soy sauce

2 Tbs sugar

2 Tbs dry white wine

2 large garlic cloves, finely chopped

1 Tbs toasted sesame oil

2 tsp crushed red pepper

One 2 1/2 lb. beef flank steak, cut across the grain into 1/4 inch slices.

Directions

In large shallow dish, combine soy sauce, sugar, wine, garlic, sesame oil and red pepper, stirring to dissolve the sugar. Add flank steak and coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours.

Working in batches, grill the steak over high heat until the slices are richly browned and medium rare about 30 sec to a minute per side. Transfer to a plate and serve.

Spicy Soba Noodles with Chicken in Peanut Sauce

This is a Cooking Light recipe that has been around awhile. It's easy and very good. To make clean up easier on yourself combine the noodles, chicken and sauce in the same pot you cooked the noodles in. No need to use a separate bowl. Whole wheat spaghetti can take the place of the soba noodles if that's what you have in your pantry like me!

Ingredients

1 carrot, peeled
2 cups fat-free, less-sodium chicken broth, divided
1/3 cup reduced-fat peanut butter
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
2 tablespoons honey
1 to 2 teaspoons crushed red pepper
1 garlic clove, minced
1 pound skinless, boneless chicken breast
5 cups cooked soba (about 10 ounces uncooked buckwheat noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Shave carrot lengthwise into thin strips using a vegetable peeler.

Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.

Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes.

Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat.

Sprinkle with onions and peanuts.

Nutritional Information

Calories:398 (26% from fat)
Fat:11.4g (sat 2.1g,mono 5.2g,poly 3.6g)
Protein:29.5g
Carbohydrate:43.4g
Fiber:4.3g
Cholesterol:44mg
Iron:1.9mg
Sodium:477mg
Calcium:40mg

*Cooking Light, JULY 2002"

Labor of Love!

What better way to show someone you love them than to make a fantastic meal for them. ( OK maybe there are a few other ways that are better ;-) I have been browsing recipes for a Valentines dinner and came across some delicious recipes and mouth watering pictures, but for this Valentines day my kitchen is closed. I am going to have a romantic dinner at a French restaurant with the hubs...Hey, he gets Valentines dinner served to him every night!

Bonne Saint-Valentin!

Fig-Gorgonzola Crostini

http://blog.streaminggourmet.com/?p=917

Strawberry and spinach salad
http://www.justveggingout.com/2009/05/spinach-and-strawberry-salad.html

Grilled lamb chops with Pomegranate bordelaise

http://fotocuisine.com/2009/09/25/lamb-loin-chops-with-a-pom-pomegranate-bordelaise/

Simple roasted chicken

http://almostbourdain.blogspot.com/2010/02/thomas-kellers-favorite-simple-roast.html

Thai chicken pizza on whole wheat crust

http://othersideof50.blogspot.com/2009/10/whole-wheat-pizza-crust.html

Raspberry creme brulee

http://peaslovecarrots.blogspot.com/2010/02/i-love-you-berry-much-creme-brulee.html


Nanaimo bars

http://www.mybakingaddiction.com/valentine%e2%80%99s-day-nanaimo-bars/

Fudgy chocolate cake with dark chocolate glaze
http://raccoonandlobster.com/2010/02/11/double-chocolate-valentine/

Flank Steak with "Chimichurri" sauce

We have an Argentinean restaurant near our house that serves delicious steaks. This recipe reminds me a lot of one of their dishes.. So good!

Ingredients

3 Tbs red-wine vinegar

2 Tbs water

3 cloves garlic, minced

1/2 tsp salt

1/2 tsp dried red-pepper flakes

1/4 tsp coarsely ground black pepper

1/4 cup olive oil

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh cilantro

Directions

To make the sauce, mix the vinegar, water, garlic, salt, pepper flakes and black pepper.

Whisk in the parsley and cilantro.

Preheat a grill to high. Season the steak with salt and pepper to taste, place it on grill.

For medium rare, cook it for 4-5 minutes per side, or until thermometer inserted into thickest part reads 140 F.

Drizzle the steak with the sauce and enjoy!

Ratatouille

This was a recipe I saw in the paper, it comes from a Resort in Carlsbad. I liked this recipe because it is all done on the stove top where most Ratatouille's are made in the oven. This recipe says it makes 12, which is a lot. I didn't really measure when I made it just more or less eyeballed it! It's a great side dish, light and comforting.


Ingredients

2 pounds eggplant, cut into cubes
2 1⁄2 pounds peeled tomatoes or 1 (28-ounce) can plus 1 (14-ounce) can petite-diced tomatoes
5 cloves garlic, crushed and chopped
1⁄3 cup loosely packed chopped fresh basil
3⁄4 cup loosely packed chopped flat-leaf parsley
3 tablespoons olive oil, or less if desired, divided use
1 1⁄2 pounds white onions, diced
3 red or yellow bell peppers, cored, seeded and diced
2 pounds zucchini, cut into cubes


Directions

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 3/4 teaspoons salt. Allow the eggplant to sit for 20 minutes.

In a large saucepan, cook the tomatoes, garlic, basil and parsley, uncovered, over medium heat.

In a large skillet, heat 1 tablespoon olive oil and sauté the onions and bell peppers over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are lightly browned.

Remove the skillet from the heat and transfer the vegetables to the tomato mixture.

Pat the eggplant dry with a fresh paper towel and sauté cubes in 1 tablespoon olive oil. Then sauté the zucchini the same way with the remaining tablespoon of olive oil. Add eggplant and zucchini to the tomato mixture.

Cover the pot and cook the stew over low heat for 20 minutes or until the vegetables are tender"