Orange Cranberry Muffin

Most muffins recipes have butter, but we usually spread butter on our muffins anyway.  So, I tried this recipe I found from KAF, using vegetable oil instead of  butter. My other reason was to use ingredients in my pantry, before its expiration date. However,  my baking powder has already reached its expiration date, so I substituted the baking powder by combining 1 tsp Cream of Tartar, 1/2 tsp baking soda and 1/2 tsp cornstarch.  It actually worked.  The result was quite amazing.  The muffins were crunchy outside, moist inside and very easy to make. The picture above has 11 muffins instead of 12.  Guess what happened.  Yum!!!!
I will try to substitute cranberries with golden raisins or add chocolate chips next time.

Ingredients:

• 2 cups unbleached all purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1/4 cup fresh orange juice
• 1/2 tsp grated orange peel
• 1 cup dried sweetened cranberries

Topping: Combine 1/4 cup coarsely ground walnuts or pecan, 1/4 cup firmly packed brown sugar, 1/2 tsp cinnamon.  Set aside.

Directions:

1. Dry Ingredients:  In a mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss cranberries and stir to coat.
2. Wet Ingredients:  In a large measuring cup, whisk together the egg, oil, milk, orange juice and orange peel.
3. Gently and thoroughly mix the wet ingredients into the dry ingredients.
4. Using a cookie scoop or a 1/4 cup measure, pour batter into 12 slightly greased muffin pan, about 3/4 full.
5. Sprinkle a scant 1 tbsp topping over batter in each muffin cup.
6. Bake muffins in a preheated 400F oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Run a knife around each muffin and transfer them to a rack to cool completely or serve immediately while still warm.

Tortilla Soup

While house sitting for Vangie when they were cruising the Mexican Riviera, I was inspired to make some Tortilla Soup and Beef Fajitas for a welcome home dinner.

Tortilla Soup Ingredients:
2 ears of Corn
4-5 cloves of garlic
1 large onion
2 tbsp corn or vegetable oil
2 corn tortillas (cut into 1" squares)
2 large diced tomatoes
2 tbsp tomato paste
2-3 tsp ground cumin
2 quarts chicken soup
Kosher salt & pepper to taste


Directions:
1)  With a sharp knife scrape kernels from corn cob, set aside, and reseved corn cobs.
2)  Coarsely chop corn kernels, garlic, onion and jalopeno pepper(optional)
3)  Heat oil, add corn tortilla on low until crisp (maybe substituted with corn tortilla chips)
4)  Stir chopped vegetables, except tomatoes, and simmer for 10 minutes.
5)  Add tomatoes and tomato paste and simmer for another 10 minutes.
6)  Slowly pour chicken stock, add corn cobs, cook on low heat until soup is reduced by 1/3.
7)  Discard corn cobbs and puree until smooth.
8)  Return to pot,  add cumin,  season with salt & pepper to taste.
9)  Ladle to individual soup bowls and garnish when ready to serve.

Garnish:  diced chicken,  diced avocado, shredded cheddar cheese, chopped cilantro, lime slices.  (May use chicken breast from store bought rotisserie chicken.)

Beef Fajita Marinade:
1 clove minced garlic
1 1/2 tsp chili powder
1 1/2 tsp red pepper flakes
2 tbsp vegetable oil
2 tbsp lemon juice
1 tsp cumin
Juice of 1 lime

Marinate overnight: 1 1/2 lbs beef skirt steak(cut into strips across the grain) Other beef cuts maybe used.
Stir fry or grill.  Add sliced onion, green onions, green, red or yellow peppers and cook until just tender.
Serve on flour tortilla with your favorite salsa.

25 ways to clean with vinegar on Shine

25 ways to clean with vinegar on Shine

Blueberry Muffins

The key to baking muffins are careful measuring and just the right mixing technique.  Stir just until dry ingredients are moistened.  Batter should be lumpy.

Ingredients:  Basic Muffins

• 2 cups all purpose flour
• 1/4 cup plus 1 tsp sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 1 cup 2% milk
• 1 large eggs
• 3 tbsp butter or margarine, melted and cooled  

Directions:

1. Lightly grease 12-cup muffin pan, or line with baking cup liners, set aside.
2. Sift together flour, 1/4 cup sugar, baking powder, salt and make a well in center
3. Pour milk into a glass measuring cup, add egg,  and beat with fork to blend well
4. Add melted butter and blend well
5. Pour liquid into well.
6. Mix batter, 12 to 15 full circular strokes,  stir just until dry ingredients are moistened.  Batter should be lumpy
7. Fill each prepared muffin cups 2/3 full with batter, sprinkle remaining 1 tsp sugar, evenly, over tops
8. Bake in 425F degree oven until tops are lightly browned (20-35 minutes)
9. Remove muffins from pans immediately to avoid bottoms to become soggy.

BEFORE MAKING WELL-

Blueberry Muffin:  Increase sugar to 1/3 cup and stir frozen(unthawed) or fresh blueberries into flour mixture

Bran Muffin:  Substitue 1 cup ready to eat bran cereal for 1 cup of the flour

Cinnamon Raisin: Stir 3/4 cup raisins and 1 tsp cinnamon to flour mixture

Cranberry Muffins:  Increase sugar to 2/3 cup and stir i cup fresh or frozen(unthawed) cranberries into flour mixture

Orange Muffins:  Increase sugar to 1/2 cup and add 1 tbsp grated orange zest.  Substitute 1/2 cup fresh orange juice for 1/2 cup of  milk (about 2 large oranges)

Green Tea:  Warm 1/4 cup of the milk and infuse with green tea leaves for about 8 minutes;  drain tea leaves and cool down before adding to the rest of liquid ingredients

Whole Wheat Muffin:  Substitute 1 cup whole wheat flour for 1 cup of the all purpose flour;  Use firmly packed 1/4 cup brown sugar instead of granulated sugar and crumble with fingers to combine with flour mixture.

Super Easy Chocolate Cake

 Ingredients:

• 1 1/2 cup all purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp table salt
• 1/2 cup cocoa powder
• 2 oz. square Bitter chocolate baking bar
• 1 cup hot coffee
• 2/3 cup mayonnaise
• 1 large egg
• 2 tsp vanilla extract

Directions:

1. Adjust oven rack to middle position and preheat to 350 degrees F. Lightly spray 8-inch square baking dish with non-stick cooking spray.
2. Whisk flour, sugar, baking soda and salt together in a large bowl.
3. In separate bowl, combine cocoa and chocolate, pour hot coffee over cocoa mixture and whisk until smooth; let cool slightly. Whisk in mayonnaise, egg and vanilla.  Stir mayonnaise mixture into flour mixture until just blended.
4. Scrape batter into prepared baking dish.  Bake 30 to 35 minutes or until toothpick or wooden skewer inserted into center of cake comes out with a few crumbs attached to it.
5. Let cake cool in baking dish on wire rack, about 1 hour.
6. Dust with confectioners sugar, cut into squares, and serve straight from baking dish or turn cake out unto a serving platter and dust with confectioner sugar.  This can also be served with whipped cream or vanilla ice cream.

Short Ribs Stew

Ingredients:

• 3 1/2 lbs boneless beef short ribs, cut into 1 1/2 inch pieces
• 1/4 cup all purpose flour
• 3 tbsp extra virgin olive oil
• 2cups dry red wine
• 3 cups chicken or beef stock
• 6 carrots, 1/2 inch diced
• 1 1/2 lbs Yukon Gold Potatoes, peeled, 1/2 inch diced
• 1 large onion, cut into 1 inch dice
• 1 lb cremini mushroom, quartered
• 1 tbsp thyme leaves, chopped
• 8 sages leaves, coarsely chopped
• kosher salt and freshly ground pepper

Directions:

1. In a large bowl, toss short ribs with the flour.  In a large enameled cast-iron casserole, heat the oil. Working in batches, cook short ribs over moderately high until browned all over, about 6 minutes per batch.  Discard oil.
2. Return the meat and any juices to the casserole.  Add wine and boil until reduced in half, about 8 minutes.  Add the stock and bring to a simmer.  Cover and cook over low heat until meat is tender, 2 hours.
3. Skim any fat from the stew.  Stir in carrots, potatoes, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes.  Season with salt and pepper and serve.  Excellent with white rice or crunchy french bread.

Wine:  Juicy, berry-rich Shiraz.

Penne w/ Asparagus & Artichoke

Ingredients:

• 4 tsp pine nuts, toasted
• 1 1/2 lbs asparagus (cut into 1 1/2 in.)
• 2 tbsp extra virgin olive oil
• 1 tsp Salt, 1tsp Pepper
• 2 lbs artichokes hearts (canned or frozen)
• 1 1/2 cup chicken broth
• 3 tbsp lemon juice
• 2 cloves garlic, thinly sliced
• 1/2 lb penne
• 1/2 cup freshlly grated Parmesan cheese
• 3 tbsp coarsely chopped parsley 

Directions:

1. Preheat oven to 400 degrees F
2. In a roasting pan, toss asparagus with 1 tsp olive oil, 1 tsp salt, 1 tsp pepper and roast for 15 minutes until brown.
3. Heat remaining 1 tsp olive oil in a skillet and add artichoke, cut side down over moderate heat for 5 minutes.
4. Add chicken broth, lemon juice, garlic, cover and cook over low heat, about 8 minutes until artichoke are just tender.
5. Cook penne, drain, return to pan and add asparagus, artichoke and parmesan cheese.
6. Transfer to a serving dish and sprinkle with toasted pine nuts.
7. Garnish with coarsely chopped parsley.
8. Serve with more parmesan cheese (shaved or grated), if desired