Wednesday, December 07, 2011

A really delicious casserole worth remembering.

I'd recommend George Foreman-ing the eggplant instead of frying it (less oil; delicious taste), but frying the onions, potatoes, and green peppers is a good idea.  I'm not sure if I have ever made this with actual thyme (maybe I used dried? maybe I used basil and/or oregano?), so feel free to season as you would.  It was surprisingly ridiculously delicious.

Oh, and we definitely layered in canned roast beef to make it an entree.  And we probably added cheese.  Awesome.

Saturday, November 19, 2011

Pumpkin Chocolate Chip Muffins

The snow from last night is melting this morning, so the world outside is a mix of white snow, yellow and orange leaves, and a slick brown shininess to everything melting and being melted on.  Necessarily, I wanted pumpkin something for breakfast.

I'm a solid cook, but I am not a great baker.  These muffins, however, were fantastic and easy.  (Except--I put in more chocolate chips than was called for, maybe just 1/4 cup more, because why not?  And turns out, it was maybe too many chocolate chips.  I was eating the muffin wishing I could taste less chocolate and more pumpkin.  Weird, right?)

  • 1 2/3 cup(s) flour
  • 1 cup(s) sugar
  • 1 tablespoon(s) pumpkin-pie spice (OR some mix of ginger, nutmeg, cloves, and cinnamon)
  • 1 teaspoon(s) baking soda
  • 1/4 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt (kosher is my preference, always)
  • 1 cup(s) semisweet chocolate chips
  • 2  large eggs
  • 1 cup (do not use pumpkin-pie filling) canned solid-pack pumpkin (OR maybe 1 1/4 cup?)
  • 1/2 cup(s) (1 stick) unsalted butter, melted (OR 1/2 cup applesauce and 1 tablespoon melted butter)

  1. Preheat oven to 350ºF. Spray muffin tins.
  2. In large bowl, mix first six ingredients; add chocolate chips, tossing to coat. 
  3. In another small bowl, whisk together remaining ingredients; add to flour mixture and stir just until combined (do not overmix). Fill each muffin cup about two-thirds full.
  4. Bake for 20 to 25 minutes, until muffins spring back when lightly touched (or, as I did, until they mostly look done and the edges look crispy but the top doesn't quite spring back but you have to leave to go practice a hymn for church the next day). Cool muffins on rack.
Adapted from

Saturday, September 24, 2011

Recipes I've been a-using

This is mostly for my records, but feel free to look in.  Both of these are delicious for breakfast.

Chilled Raspberry Soup
(adapted by Sarah from Betty Crocker)

2 bags (about 4 cups) frozen raspberries, thawed overnight in fridge
1/2 cup sugar
1/4 cranberry juice or orange juice
1 cup plain yogurt
1 tsp cinnamon (or to taste)
1 tsp vanilla (or to taste)
  1. 1 Place raspberries, sugar, and juice in blender. Cover and blend on high speed until smooth.
  2. Strain raspberry mixture through sieve into bowl. Discard raspberry seeds.
  3. Stir yogurt into raspberry mixture.  Add cinnamon and vanilla; stir.
  4. Cover and refrigerate 1 to 2 hours or until cold.  Serve topped with fresh raspberries.
Pear Clafoutis
(adapted by Sarah from the Domestic Goddess)

4 large eggs
1/2 cup granulated sugar
1/2 tsp kosher salt
1/3 cup flour
1 cup milk
1/4 cup butter, melted
1 tsp vanilla extract
1/2 tsp ground cinnamon
3 large pears, cored, thinly sliced
powdered sugar

  1. Preheat oven to 350 F. Generously butter 9-inch-diameter glass or ceramic pie plate.
  2. Beat eggs, sugar, and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla, and cinnamon - whisk until smooth.
  3. Arrange pears in bottom of prepared plate (preferably in circular-fan pattern). Pour custard over pears.  Sprinkle additional cinnamon and/or sugar on top.
  4. Bake until clafoutis is set in center and golden on top, about 40 minutes.
  5. Sprinkle or serve with powdered sugar.