Eggless Orange Muffins

 

If it wasn’t for the picture accompanying this recipe I may have just moved along to find another one. 

How ironic that after baking a batch, the ones I made looked nothing like the ones in the picture. This didn’t concern me as the muffins I took out of the oven were just as presentable.

This recipe didn’t indicate the number of muffins it would yield but the small amount of flour called for was my first clue that I wouldn’t end up with more than four muffins. This could be a good thing when trying a new recipe just in case things don’t work out as anticipated.

On the subject of things not turning out as anticipated, when making these for the first time I  inadvertently used three tablespoons of oil instead of three teaspoons called for in the recipe. Since the greater amount worked out perfectly I assumed the lesser amount stated was an error.

Curiosity got the better of me so I tried making the muffins with the lesser amount of oil just to make sure. Take my word, three tablespoons definitely give the best results.

The fact that yogurt substitutes for the egg and orange juice takes the place of milk in this recipe  piqued my interest in the resulting taste and texture.

A last minute decision to add a little fresh orange zest to the batter and a thin orange glaze to the tops proved to be just what these muffins needed to make them extra special.

Time to double this recipe!

Eggless Orange Muffins (original recipe)
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
Pinch of salt
½ cup orange juice
1 heaping full tablespoon plain or vanilla yogurt
3 tablespoons oil (corn, canola)

1. Sift flour, baking powder and salt together into a bowl.
2. In a separate bowl mix together sugar, oil, yogurt and orange juice and beat until sugar dissolves.
3. Make a well in the dry ingredients and add liquid ingredients and gently mix together, do not over mix.
4. Grease or line muffin tin with paper cups, fill with batter.
5. Bake in a preheated 375 degree F. oven for 15 to 20 minutes.
6. Cool on wire rack.
7. Makes 4 muffins.

Glaze

• Mix 2 to 3 tablespoons confectioner’s sugar with enough orange juice to make a thin glaze and brush onto cooled muffins.
• Add a little finely grated orange zest to tops for extra orange flavour.

Doubled Recipe
2 cups flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup orange juice
2 heaping full tablespoons vanilla or plain yogurt
6 tablespoons oil (corn, canola)

• Follow above steps and double ingredients for the glaze.
• Makes 8 muffins.

Notes, Tips and Suggestions

• These would make lovely mini muffins for a tea or brunch.
• The thought of adding some coconut to these muffins is driving me to make them again this week.
• These are not too sweet, the thin orange glaze adds that little extra sweetness as well as a burst of orange flavour.
• Just plain yummy!

Strawberry Ricotta Scones

While searching for a completely different recipe I came across three words that could not be ignored; strawberries, ricotta and scones.  In themselves these words already have my attention but to see them altogether appeal greatly to my “delicious food” sensibility.

Scone recipes seem to never end, just when I think to have found the best scone recipe ever a new one is discovered. 

Blueberry began my scone adventure followed by lemon, banana, peach and pear, each distinctively unique in flavour but all having the same perfect combination of a crisp exterior and soft, tender center.  Unforgettably delicious!

The strawberry aroma coming from the oven while these scones are baking is hard to beat; the only thing that could possibly take them over the top is a generous dollop of crème fresh. 

Apples…cinnamon… and scones… three more delicious words.  

Strawberry Ricotta Scones
one large egg
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup ricotta cheese
3 tablespoons granulated sugar
2 tablespoons lemon zest
2 cups all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold butter cut into small cubes
¾ cups chopped fresh strawberries
milk or cream for brushing tops of scones
turbinado sugar for sprinkling on scones

1. Preheat oven to 400 degrees F. and lightly grease or line a baking sheet with parchment paper .
2. Whisk together egg, buttermilk, lemon juice and vanilla in a medium bowl.  Add the ricotta cheese and whisk until combined. There will still be a few lumps.  Set aside.
3. In a small bowl combine sugar and lemon zest and rub together with fingers until fragrant.
4. In another bowl sift together flour, baking powder, soda, salt, add sugar/lemon mixture.
5. Add the butter pieces into the flour mixture and cut in with a pastry until the size of peas.
6. Pour the liquid ingredients over the dry ingredients and stir with a spatula just until combined, do not over mix.
7. Turn the dough out on a well-floured surface, add the strawberries on top and knead them into dough quickly and gently.  If the dough is too sticky add a little bit more flour as you knead.
8. Pat dough down into a disk about ¾ inches thick and cut into 8 wedges.
9. Transfer scones to prepared baking sheet and brush with milk or heavy cream and sprinkle with Turbinado sugar
10. Bake for 15 to 20 minutes or until scones are golden brown.
11. Cool on wire rack.

Notes Tips and Suggestions

• This recipe calls for 3 tablespoons of sugar however next time I will add one more tablespoon making it a full ¼ cup for a better balance of sweetness.
• Add 1 tablespoon of vinegar to the half cup of milk to substitute for buttermilk.
• Turbinado sugar to sprinkle on top of scones is optional but adds texture.
• A light dusting of confectioner's sugar makes for a sweeter presentation.
• These scones freeze well.

Steamed Mussels in White Wine

An appetizer should be just enough to whet or stimulate the appetite, a light  introduction to the rest of the meal. Uncomplicated and delicious describes this recipe for Steamed Mussels in White Wine.

Last week eight pounds of P.E.I. blue mussels made their way into two large pots and steamed away in white wine, shallots, garlic and butter.  A short five minutes was all the time it took for these mussels to open and release their fragrant juices.

These are great served family style in large bowls along with plenty of crisp garlic bread to soak up the delicious broth.

This appetizer keeps guests engaged in conversation as well as focused on fishing out the mussel meat from the shells not even missing the host who has discretely left the table preparing to serve the next course.

Fresh mussels are a must for this recipe and any other seafood recipe for that matter, there shouldn’t be any question about the smell.  If you have to do a double take to check the freshness you were probably right the first time and they’re most likely ready for the compost.

The rule of thumb is about one pound of mussels per person and although this might seem a lot to serve as an appetizer remember that most of the weight is in the shells. On this note remember to place a couple of empty bowls in the center of the table for the empties which might get in the way of the garlic bread trying to mop up those juices.

Since retrieving the sweet morsels from their shells can work up an appetite and no one in reality eats one pound of mussels this creates anticipation and plenty of room for a delicious entrée!

Steamed Mussels in White Wine

 

2 tablespoons butter

4 cloves garlic, minced

½ teaspoon red pepper flakes, or to taste

zest of 1 lemon

1 1/2 cups dry white wine

freshly ground black pepper to taste 2 pounds fresh mussels washed and debearded

½ cup fresh, chopped flat leaf parsley cup minced

¼ cup minced shallots or chopped green onion

1. Wash mussels under cold running water, pull off beards that protrude from sides of mussels.
2. Discard any broken or opened mussels that will not close when tapped.
3. Melt butter in a large pot over medium heat.
4. Add garlic, shallots or onions, pepper flakes and lemon zest stir and let sizzle until garlic begins to brown.
5. Add white wine and bring to a boil.
6. Add mussels and place cover on pot.
7. Steam about 5 minutes until mussels open.
8. Remove from heat ,do not overcook as they will become rubbery.
9. Sprinkle with fresh chopped parsley.
10. Transfer to a large bowl and pour juice over mussels.
11. Serve with lemon wedges and garlic bread.

Notes, Tips and Suggestions

• A dry white wine like Sauvignon Blanc works well.
• Stuffed Mussels are also delicious.
• Whatever you do don't overcook these mussels, once they've opened they're done!
• Although some mussels come in 2 pound netted bags they can also be purchased by the pound in exactly the amount you need.
• Mussels are great served family style but can also be served in individual bowls

Just another way of doing things...
I've made mussels using the same ingredients listed above, olive oil being the only extra ingredient.  They both turn out great.

1. Place 2 tablespoons olive oil in a large pot, add shallots/onions, pepper flakes,, lemon zest and garlic, sautee until garlic softens and is lightly browned.
2. Add mussels and cook for 1 minute, add the wine, cover and steam for about 5 minutes or until mussels have opened.
3. Remove from heat and with a slotted spoon transfer the mussels into a bowl discarding any that have not opened.
4. Add 2 tablespoons of butter and parsley to the pot and swirl around until butter melts.
5. Slowly pour the broth over the mussels, serve.

Roasted Asparagus and Mushrooms

 I get a little nervous trying a new recipe for dinner especially if there’s the slightest chance it may not turn out.  I’m more comfortable trying it the first time for myself, making any adjustments necessary then serving it with a little more confidence.

 

I came across a good side dish recipe a few weeks ago for Roasted  Asparagus and Mushrooms.  It looked delicious and so simple to make along with very positive reviews.  Into my “recipes to try out file” it went.

 

For a dinner side dish last week I was ready to boil the asparagus and saute the mushrooms as usual.  Almost persuaded to try the new recipe but decided to leave it for another time.

 

Time got the better of me that day and the fifteen minute roasting time and one pan cooking for the mushrooms and asparagus began to sound more and more appealing. Reluctantly I prepared the vegetables and placed them into the oven and would have forgotten they were in there had I not set the timer.

 

Fifteen minutes, one pan, deliciously caramelized mushrooms and sweet tender asparagus… you couldn’t ask for more!

Roasted Asparagus and Mushrooms

one bunch fresh asparagus

½ pound fresh mushrooms (halved or quartered depending on size of mushrooms)

about 2 tablespoons olive oil or enough to just coat the vegetables

2 sprigs fresh rosemary, minced.

salt and pepper to taste

1. Preheat oven to 450 degrees F.
2. Trim tough lower stalks of asparagus, wash, drain and cut into about 3 inch pieces.
3. Trim, half or quarter mushrooms depending on size. Don’t cut too small to prevent over cooking.
4. Place vegetables in a baking pan big enough to spread them out into a single layer.
5. Add olive oil, salt, pepper and rosemary, toss until well coated.
6. Spread them out into a single layer and roast until the asparagus is tender, about 15 minutes.
7. Makes about 4 side servings.

Notes, Tips and Suggestions

• I was pleasantly surprised at the delicious outcome of this recipe, glad I tried it. Mushrooms give off a lot of water during cooking but in 15 minutes managed to cook and caramelize as well if not better that sautéing.  Both lower stalks and tips of the asparagus cooked until tender.
• Remember to keep the mushrooms a good size to prevent over cooking and drying out.
• Rosemary gives a much stronger taste not appealing to all so I used thyme instead. I will experiment with other herbs next time I make this.
• Once realized how good this is, it may make a whole lot less than 4 side servings!
• Only one pan to wash, another recipe for my permanent file!

Leftover Delicious!
I had some asparagus and mushrooms left over from that night's dinner and cooked rice from a previous dinner.  Thoughts of a delicious Rice and Asparagus Frittata quickly came to mind.
The following day I put all the leftovers together added some eggs and grated cheese and made a delicious light lunch!