Month: May 2011

Sweet Potato Muffins | goinglocavore.com

Sweet Potato Muffins | goinglocavore.com.

 

Sweet-Potato Muffins
recipe image
Rated: rating
Submitted By: jen
Photo By: mjmartin006
Servings: 12
“Walnuts, raisins and a bunch of wonderful spices are swirled into this yummy sweet potato muffin batter. The dozen muffins that emerge from the hot oven are moist, full of marvelous flavors and perfect in every way.”
INGREDIENTS:
1 1/8 cups packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups peeled, shredded sweet potato
1/2 cup raisins
1 cup walnuts
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
3. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
4. Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

Braised Baby Artichokes – Healthy Recipe

TIME/SERVINGS

Total: 55 mins

Makes: 4 servings

Braised Baby Artichokes See More in the Gallery

 

 Difficulty: Medium

  By Amy Wisniewski

Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.

INGREDIENTS
  • Juice of 1 lemon
  • 2 pounds baby artichokes
  • 3 tablespoons extra-virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups water, plus more for soaking the artichokes
  • 1 cup dry white wine
  • 1 thyme sprig, or 1/4 cup basil leaves torn into small pieces, or 1/4 cup coarsely chopped Italian parsley leaves
INSTRUCTIONS
  1. Fill a large bowl with water and add the lemon juice. Trim the end off of 1 artichoke, leaving a 1/4-inch stem. Snap off the woody outer leaves until only tender pale yellow leaves with green tips remain. Slice off 1/2 inch of the tips and trim off any remaining dark green from the base. Halve lengthwise and immediately submerge in the bowl of lemon water (to prevent discoloration). Repeat with the remaining artichokes.
  2. Heat 2 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the garlic and shallot and season with salt and pepper. Cook until the vegetables are just soft but not browned, about 2 minutes. Drain the artichokes and add them to the pan with the measured water, wine, and sprig of thyme (if using instead of basil or parsley).
  3. Simmer, stirring occasionally, until the artichoke leaves are fork tender and most of the liquid has evaporated, about 35 minutes. Remove from heat, season with salt and pepper, and stir in the remaining 1 tablespoon olive oil until combined. Sprinkle with basil or parsley (if using instead of thyme) and serve.

Cooking Oils 101

Cooking Oils 101

I found this information. I am sure many of us cooks can use. I found it at MyRecipes

Stumped by which oil to use when frying, sautéing, baking, and more?

Check out our guide to common cooking oils.

  • Cooking Oils 101

    When used in moderation, cooking oils are a wonderful addition to your kitchen’s pantry.  Each one has its own benefits and uses, though the most important factor to pay attention to is the oil’s smoke point, which indicates the highest temperature the oil can be heated to safely.

  • Cooking Oils 101: Peanut Oil

    Peanut Oil

    Peanut oil has a high smoke point, and it’s a favorite oil for stir-frying and deep-frying.

  • Cooking Oils 101: Sesame Oil

    Sesame Oil

    There are two kinds of sesame oil: light and dark.  Light sesame oil has a light, nutty flavor and is good for sautéing, salad dressings, and more.  Dark sesame oil, on the other hand, has a more intense flavor.  Only a little bit is needed to accent other flavors, particularly inAsian-inspired dishes.

  • Cooking Oils 101: Coconut Oil

    Coconut Oil

    One of the more eclectic oils, coconut oil is good for deep-frying due to its light coconut flavor.  It’s solid at room temperature, but liquid when heated just slightly.  Want to experiment with coconut oil in your own kitchen?  Try substituting it for other oils in baked goods or use to add tropical flair to sides and entrées. Finally, coconut oil is also an excellent moisturizer for skin and hair!

  • Vegetable Oil

    Vegetable oil, a mixture of corn, safflower, and canola oils, is a great all-purpose oil with a neutral flavor.  It has a high smoke point, so it’s good for frying.  Vegetable oil is perfect for baking too, and keeps muffins, cakes, and more from drying out.

  • Corn Oil

    Corn oil has a mild flavor and is another great all-purpose oil for general cooking and deep-frying.  The mild flavor also makes it an especially good choice for baking.

  • Canola Oil

    When you’d like to cook with an unsaturated oil but don’t want the added flavor of olive oil, turn to canola oil.  It has a bland flavor and a fairly high smoke point, making it good for sautéing, fryingbaking, and salad dressings.  For an easy weeknight side, try drizzling cut-up seasonal vegetables with canola oil and roasting in the oven.

  • Olive Oil

    Much ado has been made about the health benefits of flavorful olive oil.  Like fine wines, the flavor of quality olive oils depends on the particular olives used and the unique characteristics of their growing region.  Extra-virgin olive oil is pressed from whole olives within a day after the harvest and is the highest quality olive oil.  Heating olive oil causes it to lose a lot of flavor, so avoid using more expensive extra-virgin olive oil for cooking.  Extra-virgin olive oil is better for tossing with roasted vegetables, pasta, et cetera.  No matter the variety, be sure to store olive oil in a cool cabinet away from heat and use within 6 months.

  • Sunflower Oil

    Sunflower oil is a flavorless oil high in polyunsaturated and monounsaturated fat.  It has a fairly low smoke point, so try it whenever your recipe calls for a quick sauté or homemade dressing.  It’s also great for baking fries in the oven — a healthy alternative to traditional deep-fried french fries.

Potato Yam Cakes – Gluten-Free Recipe

Potato Yam Cakes.

1 medium to large yam (sweet potato)

2-3 medium Yukon Gold potatoes

1 medium yellow onion

1 cup Egg Beaters™ or equivalent

1 1/2 cups garbanzo flour (besan)

4 tablespoons canola oil

1 tablespoon Kosher salt

½ teaspoon fresh ground black pepper

Peel sweet potato and wash Yukon gold potatoes but leave the skin on. Shred sweet potatoes, onion and Yukon gold potatoes in a food processor or mandoline and place in a large mixing bowl. Add egg, garbanzo flour, and seasonings and mix thoroughly. Heat canola oil in a frying pan medium heat. Spoon mixture into pan and flatten with a spatula to form your cakes. Cook till golden brown on each side, drain on a paper towel and serve.

Great with homemade cranberry sauce, chutney or applesauce.

© 2010 Aron David Bradley

http://www.boomercuisine.com

 

My Top 5 Most Wanted Kitchen Appliances #1

Which Appliances on your Top 5 Wish List?                                                                                                        (Leave a Comment below.)

There are so many techie gadgets around for the kitchen. I dream and daydream about which appliances I would love to have in my kitchen so now.  I will share them with you in a series of posts. 

1.  A Bread Making Machine

Since I have gone gluten-free, I have found it difficult to eat bread that is affordable and with a nice bread texture.  Making healthy bread at home would be awesome. The store-bought bread like Udi’s Gluten-Free Bread is tough in texture and you have to buy it frozen in order for it to last without molding.  I have tried Pamela’s pancake mix but not her bread mix.  I bought some  Bread Mix from Bob’s Red Mill.  When I bought it I did not realize I needed a machine to make the recipe.  

There are two particular ones I would love to have.

Cuisinart Bread Machine 

Fresh Bread doesn’t get any fresher – or easier – than this! Cuisinart offers expert engineering in smooth brushed stainless to deliver a sensational-looking Convection Bread Maker that automatically adjusts speed and timing, and circulates air while baking. Exclusive Low Carb, Gluten-Free, and Artisan Dough settings are just 3 of 16 preset menu options available with the touch of a button. Cuisinart adds 3 crust colors and 3 loaf sizes, to give bread lovers a choice of over 100 bread, dough, cake – and even jam – combinations!

The other is Panasonic sD

BRE Bread Machine, 4 Baking Modes. Timer: Yes.Crust Setting: Light. Medium. Dark. Features: Yeast Dispenser. Non Stick Coating. Safety Fuse. Power Interruption Protection. Controls/Indicators. Controls: Bread Crust Color Control. Physical Characteristics. Dimensions: 14″ Height x 13″ Width x 9″ Depth. Weight (Approximate): 15.40 lb. Miscellaneous: Package Contents: SD-YD250 Automatic Bread Maker. Measuring Cup. Measuring Spoon. Recipe Booklet.                                                                                                                                                                                                                                                                      So I dream on! Smile!                                                                                                                          Remember to eat your veggies!