Mar 11 2014

[recipe] banana oatmeal muffins

I haven’t posted a recipe in quite a while–probably due to the fact that since being pregnant and having Lucy I’ve hardly baked!  Considering it used to be a weekly affair, I’ve definitely noticed the difference.  But we are slowly starting to get back into a routine, especially now that Lucy is done with the constant hospital visits and doctors appointments.

This recipe is something that I’ve made and adapted for almost 10 years.  The muffins are a staple in our house and are great for a quick breakfast on the go.


1 1/2 cups all-purpose flour

1 cup rolled oats

*OPTIONAL*  1/2 Cup Ground Flax

1/2 cup white sugar**

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup mashed bananas

(**I sometimes substitute applesauce for sugar  If you do that, use 1cup apple sauce, and decrease milk to 2/3 cup)

1. Combine flour, oats, sugar, baking powder, soda, and salt.
2. In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
3. Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes (or until golden brown)


Sep 6 2012

recipe: paneer masala

Okay.  You guys.  This is actually the best dinner on the entire planet.  I’m not kidding.

My sister-in-law made a version of this a couple months back from Vij’s cookbook, and I became obsessed.  While I was eating it, I was like “Mm…what are these little green things?” to which she replied, (to my surprise) “Brussel Sprouts!”  I was totally shocked.  Brussel sprouts have been so off my radar since I was about, oh, 5  years old (all I remembered was that they smelled like old socks.  Who wants to eat that?) So I didn’t even recognize them.

Over the last few months I have taken the recipe and adapted it to my liking.  It’s so easy, and very fresh tasting.  The spices are the perfect blend, and the cashews put it over the top for me.  We also love that it’s vegetarian.  It’s hard to find good well rounded vegetarian meals it seems.


Makes 4-6 servings

What you’ll need:

- Approx. 15 brussel sprouts, ends cut off and quartered

- 1 Red Bell Pepper, cubed

- 1 Green Bell Pepper, cubed

- 2 Medium Tomatoes, cubed

- 1 cup Roasted Unsalted Cashews

- 1 – 1 1/2 cups chopped fresh cilantro (I always add a lot.  I LOVE cilantro)

- 1 lb paneer (a fresh cheese), cut in 1/2 cubes


- 1 cup canola oil

- 2 tsp black mustard seeds (I’ve used ground mustard powder before and it works, but just use half the amount)

- 1 1/2 tsp granulated garlic

- 2 Tbsp Cumin seeds

- 2 tsp Cumin

- 4 tsp salt (I usually taste in between adding tsp of salt to make sure that it doesn’t get too salty)

- 1 tsp Cayenne pepper

In a large pan, heat the oil for one minute on a medium-high heat.  Add mustard seeds and allow them to sizzle until you hear the very first popping sound (about 1 minute).  Add the cumin and granulated garlic and allow them to sizzle for another 30 seconds.  Add turmeric, salt and cayenne, and reduce the heat to medium for about 1 minute.

Add tomatoes and brussel sprouts and stir well.  Cover and cook for 5 minutes.  Stir in paneer and cook for another 2 minutes uncovered.  Add bell peppers and cook 2 to 3 minutes more, until vegetables are cooked but not mushy.

Just before serving, stir in the cashews and cilantro.

Serve with basmati rice and naan.

And you will never be the same again.  I promise.

1 comment

Mar 14 2012

whole wheat cheddar scones

Okay…so since the last two posts were decidedly ho-hum, I figured I needed to make up for the serious lack of cheer around here.
Last night near the end of a long work day (that had gone way over dinner time…so I was pretty hungry) I was trying to figure out what I wanted for dinner, but all I could think of was scones. Mmm. Scones.
Unfortunately I got home too late to make any then, but I managed to get to it so I could have one in time for lunch today. I found a great recipe that is basic and quick (and tastes pretty darn good too. That’s important.)

2 c. whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter
1 egg
1 1/4 c. milk
1 1/2 c. strong Cheddar cheese, grated

Mix dry ingredients. Rub in butter. Beat egg and milk together and mix with dry ingredients, using a metal knife (stainless steel). Add the cheese and mix. Cut into 3″ x 1″ rounds and bake at 400 for approx. 20 minutes.

Then eat them.

Om nom nom.


Mar 1 2012

carrot cake. (AKA the best carrot cake in the universe)

Dave and I have this thing…whenever we manage to perfect a recipe, it goes in a book and it is titled as what it is, with the following in parenthesis: “(aka the best _______ in the universe)”.
For the past 7 years, I have been making the same cake for Dave’s birthday. It is honest to goodness…the best carrot cake. Period.
For his 30th this year I doubled the recipe, doing each in a spring form, and then stacking them with a layer of cream cheese icing in the middle. (We had to feed a lot of people) It was HUGE. We weighed it just before the guests arrived, and it came in at 10lbs 2.8oz. Holy crap…more than most newborn babies.
But…was it ever good.
So…(and I don’t usually do this) I decided to share the recipe with carrot cake lovers of the world (and possibly convert a few non-carrot cake lovers). Without further ado…

(aka the best carrot cake in the universe)

This is the NON doubled version. Fits ONE regular sized spring form pan.

2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp kosher coarse salt
1 cup olive oil (this is the weird one…and make sure it is NOT extra virgin…unless you want it to taste…um…special)
4 eggs
3 tsp cinnamon
1 tsp nutmeg
3 cups finely grated carrots

Mix dry ingredients together. Add oil, eggs and grated carrots and mix well between each ingredient. Bake at 350F for about an hour. Test the center with a toothpick. If it comes out dry, then the cake is done. It is best to let the cake rest for a day in the fridge–it tastes a lot better the next day.

For the icing, it is very simple:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Blend together until smooth.

Eat. Enjoy. (Like I really had to tell you that though.)

PS: Yes, that is Star Wars lego next to Daves birthday cake. Those were his decorations.


Feb 3 2011

day 141: thriftday {the best breakfast ever}

Today I want to talk about thrifty breakfasts. I’ve never really been one for cereal (usually it’s too sweet, and I don’t like milk making things soggy. Yuck.) But a few years ago I discovered how much I LOVED granola with yogurt and fruit. Unfortunately a lot of the granola that is in grocery stores is quite expensive. I also wanted to be able to regulate how much sugar was in my breakfast, so I decided to find a recipe for granola. My sister-in-law gave me a recipe that she had from Nigella Lawson. I made it once, but found that it was really heavy on the sugar side (it had corn syrup, brown sugar, apple sauce & honey. Wow! Too much sweetener.) Over the past while I have modified the recipe heavily to make my own granola. This is fairly inexpensive, especially if you buy the oats from Costco (it’s $7.99 for 5kg of oats, which works out to be $0.26 per batch of granola.) This recipe lasts me two weeks.

Here’s the recipe:
2 cups oats
1 cup pumpkin seeds
1 cup sliced almonds
1/2 cup unsweetened coconut
1/2 cup ground flax seed (it has to be ground, because your body can’t process the whole flax)
1 cup raisins
1 cup apple sauce
4 tbsp honey
1 tbsp cinnamon
1 tsp ginger

Preheat your oven to 325. I use a stone, so have the stone heating in the oven while it’s preheating.
Mix everything together except the raisins.

Spread the granola on the stone in an even layer, but try not to pack it down.
Put in oven for 10 minutes. When that is done, take it out and mix it around. Repeat that (for a total of 20 minutes)
Put the granola in again for 5 minutes, take out and mix. Turn the oven to broil and put it in for 5 more minutes. (a total of 30 minutes) I know that it sounds a little intensive, but I’ve tried it so many ways and this is the only way I can find that it will cook evenly and not burn. Once the granola has cooled for about 30 min, add the raisins.

This is not an overly sweet granola. I defrost 1/3 cup frozen raspberries and mix that in with plain yogurt to eat with the granola for breakfast. It is the tastiest breakfast EVER.
: )