Flourless Peanut Butter Muffins

This recipe comes from the Gluten Free on a Shoestring blog. I have no problem with gluten, but I was looking for a protein rich muffin recipe, and this fit the bill. I made 11 muffins, 308 calories and 12 grams of protein each.

Ingredients

1 1/2 cups (384 g) smooth, no-stir smooth peanut butter
1 cup + 2 tablespoons (280 g) smooth applesauce
3 eggs, beaten
1/4 cup + 3 tablespoons (147 g) honey or maple syrup
1/2 cup (52 g) powdered peanut butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 ounces miniature dark chocolate chips (optional -- I used 1/2 cup)

Directions

1. Preheat your oven to 325°F. Line or spray the wells of a standard 12-cup muffin tin and set it aside.
2. In a large bowl, place the peanut butter, applesauce, eggs, and honey (or  maple syrup), and beat with a handheld mixer until very well-combined. Add the powdered peanut butter, baking soda, baking powder, and salt, and mix with a spatula until just combined. Beat the mixture again with a handheld mixer until very well-combined. The batter should be thick but soft and as smooth as possible. (NOTE: I stirred the chocolate chips in here.)
3. Divide the batter evenly among the prepared wells of the muffin tin, and shake the tin back and forth or spread the top of the batter to distribute it in an even layer in each well. Sprinkle the optional miniature chocolate chips evenly on top of the batter in each well. (Or stir them into the batter in step 2. Your choice.)
4. Place the tin in the center of the preheated oven and bake until the tops of the muffins are puffed and spring back and feel relatively firm when pressed gently in the center (about 25 minutes). The edges and very bottom of the muffins may darken a bit too much, but it doesn’t affect the taste. Remove the tin from the oven and allow the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. They freeze exceptionally well when placed in a well-sealed freezer-safe container. Defrost at room temperature or in the microwave.

Lemon Cranberry Muffins

Found this recipe on the back of the cranberry package. As usual, I cut the sugar in half.

2 cups fresh cranberries

1/2 cup milk (recipe called for 1 cup)

1/2 cup sugar

1/4 cup butter

1/4 teaspoon salt

2 eggs

1 tablespoon lemon zest (or 1 teaspoon lemon peel)

1/2 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1. Preheat oven to 350. In large bowl, mix the milk, sugar, butter, salt and eggs. Add the lemon zest and vanilla.
2. In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet and stir together. Mix until batter is smooth.
3. Slice fresh cranberries in half. Fold cranberries into batter.
4. Bake for 23-27 minutes until a toothpick inserted into the muffins comes out clean.

Rainbow Jello

 Posting here so that I don't have to bug Brynn for the recipe every Thanksgiving. Some recipes call for sour cream instead of plain yogurt. Go with your preference. Also, plan to hang out at home for several hours while you make this (one hour per flavor of jello). And try to keep folks from opening the fridge door in between layers.

Ingredients

6 boxes Jello (small boxes) Assorted flavors: strawberry, orange, lemon, lime, raspberry, black cherry  
2 cups plain jello
water

Directions

You will be making two layers from each box of jello. Use a clear glass casserole dish. The 9x13 size works great for six colors. If your dish is a little smaller, use 5 colors instead of 6. 

1. Add one package of gelatin to one cup boiling water. Stir until completely dissolved.
2. Measure out ¾ cup of the gelatin mixture into a second container. To this container, add 1/3 cup of plain yogurt and whisk until it is smooth.
3. To the remaining jello, add 2 tablespoons cold water and mix. Pour this into a 9x13 clear baking dish and refrigerate until set (30 minutes).
4. After 30 minutes, pull your dish out of the refrigerator and pour the yogurt mixture over the first layer.
5. Place the dish back into the refrigerator for another 30 minutes to set.
6. Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with yogurt.
7. Pour the clear jello mix over the top of the set layers. Then half an our later, add the yogurt mixture.
8. Keep repeating this process until you have all the layers done.
9. Cover with foil and refrigerate.
   

Baked Apple Cider Donuts

 So good! This recipe comes from sallysbakingaddiction.com.

Ingredients

1 and 1/2 cups (360ml) apple cider

2 cups (250g) all-purpose flour (spoon & leveled)*

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon apple pie spice*

1/4 teaspoon salt

2 Tablespoons (30g) unsalted butter, melted

1 large egg, at room temperature

1/2 cup (100g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1/2 cup (120ml) milk, at room temperature*

1 teaspoon pure vanilla extract

Topping

1 cup (200g) granulated sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon apple pie spice*

6 Tablespoons (85g) unsalted butter, melted

Directions

1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc. until you have 1/2 cup (120ml). Mine takes half an hour or more. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside. NOTE: I use a silicone donut pan, and it works quite well.
3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. 
6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Best Homemade Brownies

 This recipe comes from the Love & Lemons blog, recommended by Jared. Fudgy brownies with crispy edges.

Ingredients

1 1/2 cups granulated sugar (can do with 1 cup)
3/4 cup all-purpose flour
2/3 cup cocoa powder, sifted if lumpy
1/2 cup powdered sugar, sifted if lumpy
1/2 cup dark chocolate chips
3/4 teaspoons sea salt
2 large eggs
1/2 cup canola oil or extra-virgin olive oil**
2 tablespoons water
1/2 teaspoon vanilla

Directions

1. Preheat the oven to 325°F. Lightly spray an 8x8 baking dish (not a 9x9 dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
2. In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
3. In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
4. Sprinkle the dry mix over the wet mix and stir until just combined.
5. Pour the batter into the prepared pan (it'll be thick - that's ok) and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (note: it's better to pull the brownies out early than to leave them in too long). Cool completely before slicing.*** Store in an airtight container at room temperature for up to 3 days. These also freeze well!

NOTE: When these brownies come out of the oven, they'll be super gooey in the middle. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They'll continue to firm up the longer they're out of the oven. If you still prefer a firmer brownie, store them in the fridge.

Broccoli-Bacon Salad

This comes from Betty Crocker, via my sister. 20 minutes prep, chill for 2 hours.

Ingredients

1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 pound broccoli, cut into flowerets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts
6 slices bacon, crisply cooked and crumbled

Directions

1. Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors.
2. Sprinkle with nuts and bacon before serving.

Dipping Bread

Recipe from https://www.inkatrinaskitchen.com/.

Ingredients

1 Tablespoon active dry yeast, or substitute one packet
1 Tablespoon sugar
1 Cup warm water, 105°-115°F
2 ½ Cups flour, separated
1 teaspoon salt
2 Tablespoons fresh rosemary + extra for sprinkling
2 Tablespoons butter, melted
Sea salt for sprinkling on top

Directions

1. Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes).
2. Add 2 cups of flour, salt, and whatever seasonings you are using. Turn out onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary.
3. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour.
4. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes.
5. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes.
6. Just before baking sprinkle with sea salt. Bake at 400°F for 12-16 minutes until golden.

Basil Vinaigrette

Good as a dressing, but also good as a dip for breads, a topping for tomato slices or pasta, etc.

Ingredients

1 small garlic clove
1 cup packed basil leaves (coarsely chopped)
¼ cup extra-virgin olive oil
1 ½ tablespoons Champagne vinegar (I used balsamic)
Pinch of crushed red pepper
Salt and freshly ground black pepper

Directions

In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Basil Chicken Coconut Curry

Ingredients

1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
Small pinch ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne, or more to taste
1/2 teaspoon turmeric
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch chunks
1 large onion, sliced root to tip
5 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 to 2 jalapeño peppers, seeded and minced
2 tablespoons canola oil, rice bran oil or ghee
1 (14-ounce) can coconut milk
1 tablespoon lime juice, or to taste
12 to 20 fresh basil leaves, torn roughly
Hot cooked rice, for serving

Directions

1. Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside.
2. Sauté onions, jalapeños, ginger, garlic, spices: In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear.
3. Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute.
4. Add coconut milk, chicken, simmer: Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes.
5. Add basil, lime juice: When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.

Superhero Muffins

These come from Suzan Stegemoeller. If you make 10 muffins, each has 358 calories (if I'm using chocolate chips).

Ingredients

 2 cups flour (recipe calls for almond meal; I used half wheat, half white)
1 cup old-fashioned oats
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins, chopped dates, or chocolate chips
3 eggs
1 cup grated zucchini
1 cup grated carrots
6 tablespoons unsalted butter, melted
1/2 cup maple syrup
1 teaspoon vanilla

Directions

1. Heat oven to 350. Line muffin cups or spray them with cooking spray.
2. In a large bowl, combine the flour, oats, cinnamon, nutmeg, baking soda, salt and walnuts/raisins/chocolate chips.
3. In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top, 25-35 minutes.

Beef Burrito

Ingredients

Burrito Seasoning:

1 tsp each onion powder , dried oregano, salt
2 tsp each dried cumin powder , paprika
1/4 tsp black pepper
¼ tsp cayenne pepper , or to taste (optional)

Beef:

1/2 tbsp olive oil
2 garlic cloves
½ onion , finely chopped
500g / 1 lb beef mince (ground beef), I use lean
2 tbsp tomato paste
3 tbsp water

Burritos:

6 - 8 large soft flour tortillas or round wraps (~25cm/10”+) (Note 1)
3 cups cooked rice , warm not piping hot (I use white long grain)
3 cups iceberg lettuce or cabbage , finely sliced (use cabbage if freezing)
1 cup corn kernels (I use canned, drained)
1 cup black beans (I use canned, drained)
3 tomatoes, deseeded and diced
1/2 red onion , finely chopped
Finely chopped coriander / cilantro (optional)
1 1/2 cups / 150g shredded cheese of choice (melting kind)

Directions

1. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until it turns from red to brown.
2. Add Taco Seasoning (or use 1 packet store bought) and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy, not dried out. Set aside to cool for 10 minutes – piping hot filling will steam the burrito, making the tortilla soggy.
3. Optional: If not warming rolled burrito, warm the tortillas before rolling (per packet directions).
4. Place a burrito on a work surface. Place 1/4 - 1/3 cup of rice just below the centre. Top with 1/4 - 1/3 cup beef, then some lettuce, corn, black beans, tomato,  a sprinkle of red onion, coriander and cheese.
5. Fold up the bottom to cover the filling then fold the edges in (video helpful to see how to do this). Roll up tightly, then wrap in foil. Serve as is or heat per below.
6. HEATING: To warm through, pan fry (dry pan) in the foil over medium high heat for a few minutes on each side to slightly crisp and warm the outside. Or for 10+ minutes on a medium low heat if you want to melt the cheese. Or they can be baked at 180C/350F for 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. If they are straight from the fridge, they will take around 30 minutes to warm through.
7. Burritos are best served with something to dollop/dip - sour cream (or yoghurt) and some sort of chilli sauce are my usual because it's easy. When I'm making more of an effort, I use  Restaurant Style Salsa or Guacamole.

Recipe Notes

1.  I like to use Mission large soft wraps (see photo in post) because they are slightly larger than burrito wraps sold in the Mexican section of Woolies/Coles etc plus they are slightly softer so less prone to breaking AND they are slightly cheaper. Win, win, win! (PS Recipe author is in Australia 🙂)
2. STORAGE/REHEATING: Burritos freeze / reheat brilliantly as long as you avoid watery vegetables. The combination of ingredients I use (don't use lettuce, use green cabbage) is ideal for freezing. Typically, tomatoes aren't great for freezing but because it's the only "watery" vegetable and not much is used, it works great. To reheat, thaw for 24 hours in the fridge or overnight on counter (as log as it's not super hot where you are) then:

- OVEN: reheat in oven at 180C/350F in foil for 30 - 4o min (place on tray in case there is leakage) until outside is slightly crisp;

- MICROWAVE/STOVE: unwrap then microwave for 2 minutes then crisp in dry pan over medium heat;

- STOVE: Leave in foil and turn over medium heat in dry pan for 10+ minutes until crisp all over (takes a while to warm all the way through).

1. MORE VEGGIES / Great for Freezing: One way to pack more veggies into this and/or reduce the carbs by leaving out the rice is to add veggies into the beef filling. To do this, increase the Seasoning, tomato and water by 50% (use the scaler by hovering your cursor over Servings) then add 3 cups of diced veggies of choice, like zucchini, carrots, celery, capsicum, corn. Use a large skillet, saute these veggies after the onion, then push to the side and add the beef and proceed with the recipe. 
2. Nutrition per serving assuming 10 burritos.
   

Coconut Lime Curry Chicken

 Recipe from Erin Mendenhall

2 lbs chicken breasts

3 Tbsp oil
zest of one lime
1 tsp ground cumin
1 ½ tsp coriander
2 Tbsp soy sauce
1 ½ tsp salt 
2 Tbsp sugar
2 tsp curry powder
½ C coconut milk
pinch of cayenne
1 small fresh, hot chili, minced (optional)
fresh, chopped cilantro
lime wedges

NOTE: I added more coconut milk, a little lime juice, cumin and curry powder to the sauce while boiling so that we'd have more sauce.

Pound chicken breasts out thin.  Mix all remaining ingredients except cilantro and lime wedges.  Add chicken and marinate in the fridge up to 2 hours.  Grill chicken or cook in pan on stove with a little oil on high heat.  Pour marinade into a small saucepan and boil continuously at least 2 min.  Sprinkle w/ cilantro and squeeze lime on top.  Serve over rice with sauce.

Oven Roasted Sausage, Potatoes and Peppers

 Recipe from Amy Bartley

1# (or more) sausage links
4-5 potatoes
1 small jar banana peppers
1-2 bell peppers, sliced
1 lg onion, sliced
3 Tbsp olive oil
Salt and pepper

Spray a large baking pan with nonstick spray.  Slice sausages into thin rounds.  Cut potatoes into 1/2” chunks.  Slice onion and pepper into strips.  Place all ingredients on baking sheet and drizzle oil over. Use your hands to toss everything together in the oil, making sure everything feels coated.  Add salt and pepper.  Top with banana peppers.  Bake at 400F 30-35 minutes or until potatoes are done.

Raspberry Chocolate Muffins

The original recipe comes from www.lecremedelacrumb.com, although I've altered it a bit.

Ingredients

2 cups flour (I used half white, half whole wheat)
1 cup white sugar (I used 1/2 cup)
¾ cup semi sweet chocolate chips (I used 1/3 - 1/2 cup)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla
1 egg
1 cup sour cream - OR plain Greek yogurt
½ cup milk 
½ cup vegetable oil (1/3 is probably fine)
¼ cup milk chocolate - OR semi sweet chocolate chips
1 cup fresh raspberries (I used frozen)

Instructions

1. Preheat oven to 400 degrees and line muffin tins with liners OR grease well with cooking spray.
2. Combine flour, sugar, 3/4 cup (or a bit less) chocolate chips, cocoa powder, and baking soda in a large bowl.
3. Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined. Add raspberries. Pour into muffin tins. 
5. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow to cool for about 10 minutes before removing muffins from the tins. Serve immediately OR store in airtight container at up to 4 days at room temperature or 1 week chilled. (I freeze these and thaw them out one at a time.)

NOTE: The recipe calls for putting the raspberries and some chocolate chips on top of the muffins, as follows, although I prefer the raspberries mixed in. Divide raspberries and remaining 1/4 cup chocolate chips among the muffin tins (just sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top - I used 2-3 raspberries per muffin)