Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Morning Glory Muffins, or Golden Harvest Muffins as they are also called, are one of my absolute favorite kinds of muffins to bake and to eat.
Wholesome morning glory muffins are my filled with lots of goodness, so its no wonder they are my favorites. With plenty of fiber and loads of taste, they always go down a real treat.
Baking a batch of these can be somewhat daunting to the smaller household. Making 24 delicious muffins, the original recipe is just super large, no matter how tasty. You can find the full sized recipe here.
I decided to try to small batch them, because they are my favorite muffins. Happy to say I had great success in this endeavor which I am sharing with you today.
I have been making and baking these delicious muffins for years and years. They are like a glorified carrot muffin, but so much more than just that.
I first started to bake them when I owned my own coffee shop back in the late 1980's. These were the most popular muffin on the menu, and no small wonder that!
With two kinds of flour and plenty of add ins, they are wholesome and delicious. They are also hearty and incredibly moist, quick and easy to make and (if you are tempted to make the full batch) they freeze very well.
The use of grated fresh carrot and apple insures that these muffins are always moist and delicious. Carrots and apple are also very good for you, being filled with loads of fiber, taste, nutrients and natural sweetness.
There is nothing artificial here. Just wholesome natural ingredients. Coconut, apple, carrot . . .
Crushed Pineapple (a recent addition), plump sweet raisins, toasted walnuts . . . and a mix of whole wheat and white flours.
Canola oil, milk, sugar. Nothing out of the ordinary really. You probably have everything in your house right now to make these.
You don't need to use the pineapple, although I will tell you right now it is an excellent addition. My original recipe doesn't use pineapple, but I had pineapple leftover from making my coleslaw the other day and I thought why not!
I like pineapple and it is an ingredient which I use in my carrot cake from time to time. So, I know it goes well with carrots.
I also hate waste and so I substituted some crushed pineapple for half the amount of the apples. If you don't have pineapple or don't like pineapple, just use an additional 1/2 cup (70g) of grated apple in its place.
(that's a little dollop of butter on that warm muffin) If you are querying the difference in weight between the apple and the pineapple, its a simple fact that pineapple weighs a lot more than apple per volume.
I weighed out everything precisely on my kitchen scales as I was going along, so you can be sure the weights are exact if you bake by weight.
Baking by weight was not something I did prior to moving over to the UK. All of their recipes go by weight, so I started doing it while I lived there.
I always bake by weight now. It is a much more concise and accurate way of baking, I have to say. I only ever rarely bake any other way now.
If you are not fond of raisins, leave them out, or substitute them with some dried fruit that you do like, in the same measure. Chopped dried dates are delicious.
Dried Cranberries are also delicious, as are dried blueberries.
You can also leave the coconut out if you wish to, don't like or cannot eat coconut. Leaving it out will not make much of a difference texture wise.
If you don't like walnuts, try substituting them with a nut you do like. Pecans are excellent in every way. I dare say even macadamia nuts would go wonderfully.
Don't like cloves? Leave them out. There is not a lot of them in there anyways, only 1/8tsp. The flavor is very subtle, however so I suggest you leave them in.
Also do not leave out the cinnamon. It is integral to the taste of these muffins.
The smell of these when they are baking is amazing! It really sets your taste buds up to tingling!
I used my melon baller and serve this warm with a small ball of butter melting into them. Oh boy, some good. Yes, I am a bonafide glutton through and through.
There is really not a lot of fat in these, due to the high moisture content of the apples, carrots and pineapple, so I thought a little ball of butter would do no harm.
Shhh . . . please don't tell me otherwise. We need to have our little pleasures in life. Pick our battles, which ones we choose to fight and which ones we don't choose to fight.
In any case these are a gloriously delicious way to begin your day. Filled with goodness, texture and plenty of flavour.
I hope you will try them, and I hope that you will love them as much as I do! I predict that you will!!
Morning Glory Muffins (small batch)
Yield: 6
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I small batched one of my favourite muffin recipes. These are moist and filled with goodness with grated carrot, apple, coconut, pineapple, toasted nuts, whole wheat and plain flours, etc.
Ingredients
- 1/2 cup (70g) plain all purpose flour (
- 1/2 cup (70g) whole wheat flour
- 1/2 cup (95g) granulated sugar
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (25g) grated raw carrot
- 1/4 cup (30g) shredded coconut
- 1/4 cup (30g) chopped toasted walnuts (or a mix of walnuts and sunflower seeds)
- 1/2 cup (70g) grated fresh apple
- 1/2 cup (225g) crushed pineapple, well drained
- 1/4 cup (35g) raisins
- 1/3 cup (80ml) vegetable oil
- 1/8 cup (30ml) milk
- 1 tsp vanilla
- 1 large free range egg yolk
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter six muffin cups really well. Set aside.
- Whisk together all of the dry ingredients in a bowl, including the sugar. Stir in the carrot, coconut, walnuts, apple, raisins and pineapple.
- Beat together the oil, milk, vanilla and egg yolk. Add to the dry ingredients and mix together just to moisten and so no dry streaks remain.
- Spoon into the prepared muffin cups, dividing the mixture equally between them.
- Bake for 20 to 25 minutes, until golden brown, risen and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for five minutes before tipping out onto a wire rack. Serve warm with or without butter.
One of my favorite things to eat is Pasta. I do need to control myself as I would happily eat it every day, three times a day. As a diabetic this wouldn't be a very smart thing to do however, so I do keep myself reigned in.
Also its not so bad so long as I use a high fibre or whole wheat pasta and include plenty of vegetables in the dish. That makes this hearty and simple pasta dish something which I can truly enjoy on occasion!
I have also downsized the recipe to feed just one, moi. If you are wanting the full sized recipe, you can easily access it here.
One of the things I thought I would really miss here, now that I am back in Canada, were the lovely sausages that I was able to buy in the UK, or bangers are they are lovingly known.
I am happy to say that there are now some really great sausages here that are available in the shops. PC free from sausages. (And I have not been paid to say that. I speak the truth.)
They come in a wide variety. They have them called simply Bangers, then there are the Honey Garlic, Sweet Italian and Hot Italian. All are very good. If there are any more varieties I haven't come across them yet. I like the free-from because they are made from meat which has been raised without anti-biotics, and grain fed. It is also Canadian Pork. No GMO.
I know that might not mean anything to some people, but it does mean something to me. In any case, these are delicious sausages. Nice and meaty, well flavored and not filled with too much fat and fillers.
I love this simple pasta sauce. It is rich and creamy, and filled with flavor, depending on the type of sausage you choose to use.
I like a nice peppery sausage, but not overly spicy. I chose to use the sweet Italian today and it was excellent. In the UK, I always used a good Cumberland sausage.
This recipe is also a great way to use up any bits of cabbage you have going in the refrigerator. You don't need a lot, only about a cup of it. I tend to buy my cabbages either on the smaller size these days, or cut in halves or quarters. I just don't and can't use up a whole cabbage anymore unless I have company and am wanting to eat a lot of coleslaw.
The cabbage gets sautéed in a heavy bottomed skillet along with a medium onion which you peel and cut into half moons. I hand shred my cabbage so that it is not too fine, but neither do you want the pieces too large.
I sauté them with the onions in a mix of olive oil and butter. You can use just the oil if you wish, but I like the extra flavor that the butter gives.
I find it also aids in the caramelization of the vegetables. You get a lovely nutty flavor from the cabbage, kind of sweet. I love it.
Once the vegetables have softened and begun to caramelize you can add the sausage. You will need to skin it, which is very easily done. Simply run a sharp knife down the length of it and peel the skin away, discarding it.
This gets broken up and torn and thrown in with the cabbage and onions. Just stir fry it, until it too starts to caramelize and turn golden brown in spots and slightly sticky.
You need two kinds of mustard for this. A good Dijon mustard and a grainy Dijon mustard. Both have qualities that add something unique to this dish. Do NOT be tempted to use regular North American Mustard. The flavor of those is too sharp and harsh and vinegary, plus the color is far too bright.
Dijon has a nice mellow flavor. Yes, there is a bit of heat, but it doesn't slap you in the face. I like that. In fact it is my mustard of choice now for most things.
There is a place for North American Mustard, but its not here.
You will also need a quantity of heavy cream for the sauce. Not a lot, really, only 1/3 cup/80ml. If this bothers you then you can use evaporated skim milk in its place.
This will give you the silky richness without the fat. Don't worry the other flavors will make it very difficult to detect that you have used canned milk. I have this so infrequently that I just use the cream.
In for a penny, in for a pound, no pun intended. The sauce is rich and creamy. Depending on the sausage you have used you may or may not need seasoning. Taste it and adjust as necessary.
At this point you can also throw in half of the chopped parsley, and get on with the business of cooking the pasta.
You could certainly use whichever pasta you like here, but I like to use one that will grab onto and "hug" every bit of that lucious, rich sauce. Something which will cup the sauce.
Today I used Cappelletti. It is shaped like little saucers. You can use anything similar, baby shells, etc. All work well. I dare say you could even get away with elbow macaroni.
This is delicious. You get the caramelized sweetness from the onions and cabbage, along with the spicy tang of two mustards, and the richness of a good sausage.
Then there is the cream . . . what's not to like about this?
Some nice crusty bread on the side to help sop up that sauce and you are in pasta heaven. I can't think of anything else you might need, save it be perhaps a salad on the side and if you are a wine drinker a nice glass of merlot would go nicely.
I am not a wine drinker, so enjoyed it with a nice glass of cold sparkling water!
Pasta with a Creamy Mustard and Sausage Sauce
Yield: 1
Prep time: 5 MinCook time: 14 MinTotal time: 19 Min
I have down sized one of my favorite weeknight supper pasta dishes to serve just one person. This is quick and easy with a deliciously different, rich, and meaty sauce.
Ingredients
- 1/2 TBS olive oil
- 1/2 TBS butter
- 1 medium onion, peeled, halved and sliced into half moons
- 1 cup (130g) white cabbage, trimmed and thinly sliced
- 1 fat good quality sweet Italian sausage (or hot if you prefer a bit of spice), skinned
- 1 TBS flat leaf parsley, chopped coarsely
- 1 heaped tsp of Dijon mustard
- 1 heaped tsp of grainy Dijon mustard
- 1.3 cup (80ml) heavy cream
- salt and black pepper to taste
- 2 ounces (about 2/3 cup) pasta shapes (use one which will cup the sauce such as Conchiglie or Cavatelli. I like Cappelletti)
Instructions
- Heat the oil and butter in a medium, heavy bottomed skillet just until the butter begins to foam. Add the cabbage and the onion. Cook, stirring frequently, over medium heat, until they begin to wilt and caramelize a bit. I usually cover it with a lid for the first five minutes to help it soften a bit faster.)
- Tear the sausage up into bits and add it to the cabbage and onion mixture. Cook, stirring occasionally, until the sausage is cooked through and golden brown in places.
- Stir in both mustards and the cream. Heat through. Season to taste with salt and pepper. Stir in half the parsley and remove from the heat. Keep warm while you cook the pasta.
- Cook the pasta according to the package directions in some lightly salted boiling water. Cook just to al dente. Once done, using a slotted spoon, scoop the cooked pasta directly out of the cooking water and into the skillet with the sauce. (Its okay to have a bit of water in the sauce, but take care not to add too much.)
- Give everything a good stir together. Taste and adjust seasoning as necessary. Scatter the remaining parsley on top and serve immediately with some crusty bread if desired.
I wanted to share this recipe with you today for Extra Crispy Chicken Wings. Not only is it an easy chicken wings recipe, but it is also a small batch chicken wing recipe.
Built for the smaller family, although you could certainly double or triple it if you wanted to! It makes just enough oven baked chicken wings for two people, no more no less, and I can promise you that they are delicious!
One of my favorite comfort foods has always been Boston Brown Bread. At the weekend, with baked beans, soup, stews, etc. there is nothing more delicious.
I can remember when I was a child you could buy it ready made in the can. It was so good, especially with the Saturday night supper.
Homemade Boston Brown Bread can sometimes be a bit of a hassle to make however because it does need to be steamed. You don't always have the energy or the time to go to all of that trouble.
These Brown Bread Muffins are the perfect solution! I discovered this recipe in a cookbook I have had for a very long time by Marion Cunningham (the cookbook author not the mother of Richie).
The title of the book is The Supper Book. I have had it for a very long time. Everything I have ever baked from it has been wowzah! Seriously. But then again, I would expect nothing less from Marion Cunningham.
She is the chef/author who was responsible for the 12th and 13th editions of the Fanny Farmer Cooking School cookbook. That is my all time favorite cookbook. I can't begin to tell you how many copies of that book I have worn out.
Too many to count. Its an excellent book and something I like to give as a wedding gift to all young Brides. You cannot go wrong with it. You can't go wrong with any book Marion worked on.
This is actually a recipe I have had flagged (page turned over) for a very long time. I have always wanted to try it. I can't think of why I waited so long! Its fabulous!
I think the fact that the original recipe made 18 muffins kind of was a bit of a put off for me actually. That was far too much muffin for just myself and my ex, and certainly it is a bit too much muffin for just me.
Today I decided to go for it and small batch the recipe with absolutely wonderful results. I am so happy that I did! These are excellent muffins.
There is no steaming involved. Just a simple muffin recipe, using simple ingredients, and very low in fat.
There is only 1 TBS of melted butter in the recipe and it makes 9 nicely sized muffins. There healthy and nutritious, using a combination of flours and grains.
Whole wheat flour, plain flour and yellow cornmeal. The whole wheat flour makes them hearty and the cornmeal adds a tiny bit of texture and crunch.
They are sweetened with a bit of molasses. That's all. The original recipe called for 3/4 cup, but how do you cut that in half? I figured it out to be approxmately 6 TBS.
I love molasses. It is one of my favourite things to cook with. If you are in the UK, however, it can be somewhat hard to come by.
When I was there I combatted that problem by using half golden syrup and half treacle. It always worked a charm.
A bit more sweet comes from the use of raisins in the batter. I love raisins, so that is not a problem with me. I think, however if you really hate raisins, you could replace then here with dried cranberries or blueberries.
Chopped dried dates. Dried currants, etc. All would work well.
Brown Bread is an Eastern Canada/Us thing, a maritime thing. Traditionally it would have been served on Saturday night with baked beans and the like.
There was nothing like a Saturday night baked bean supper with plenty of brown bread and ham or wieners, scalloped potatoes, coleslaw, or sliced cucumbers and tomatoes . . . this is nirvana to me!
I didn't want to open a can of beans today and I had no homemade beans, so I made do with what I did have.
I had some leftover cooked chicken breast and leftover fried potatoes. I combined the two to make a tasty hash for one.
I chopped the potatoes and the chicken. I also had a slice of cooked bacon, which I chopped as well.
I added half a small onion chopped and a couple of tablespoons of frozen baby peas.
This all went into a non-stick skillet. I didn't need to add any oil or butter because the potatoes had already been fried in butter a few days ago and of course there was the rasher of bacon.
I did season it a bit with some Montreal steak seasoning. I know, not steak, but it worked well.
It worked out to be delicious! I was really pleased with it. I had some sliced cucumber with it and halved cherry tomatoes, and one of those delicious muffins of course.
Oh yes, I did butter the muffin. I could not resist.
I was not too surprised actually! These would go well with just about anything. Baked beans, stews, soups, chicken salad, etc. I can't really think about anything that wouldn't go with them, and in all truth, they pretty special all on their own.
I know. I am incorrigible, but one of these warmed for breakfast, buttered and served with a cold glass of orange juice is a real treat!
You can't go wrong with baking some of these and they do freeze well. I say go for it!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Brown Bread Muffins
Yield: makes 9 muffins
Prep time: 8 MinCook time: 12 MinTotal time: 20 Min
Incredibly moist, flavor-filled and delicious. Fabulous with baked beans, soups, hash, salads, etc. In short, everything!
Ingredients
- 1/2 cup (70g) all purpose plain flour
- 1/2 cup (70g) whole wheat flour
- 1/2 cup (85g) yellow cornmeal
- 3/4 tsp baking soda
- 3/4 tsp salt
- 6 TBS molasses
- 2 TBS cider vinegar
- 3/4 cup (180ml) milk
- 1 TBS butter, melted
- 1/2 cup (75g) raisins
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter 9 muffin cups well. Set aside.
- Whisk both flours, cornmeal, soda and salt together in a bowl.
- Whisk the milk, molasses, vinegar and butter together in another bowl. Add all at once to the dry ingredients, and quickly mix to combine. Stir in the raisins. Spoon into the prepared muffin tin, filling them 3/4 full.
- Bake in the preheated oven for about 12 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm. These can also be frozen.
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