megido: slipout (SDC: ah.)


YEAHHHH WHO WANTS MORE SALAD. The original title for this recipe was 'Cuban Pork Adobo Salad' but there's no actual adobo seasoning in it... \O_o/ Anyway, all the ingredients are p. easy to find, nothing you need to go to a specialty market for. If you use the sour orange juice in place of the lime juice, or find the sourness of lime juice a little much for your palate, then I recommend doubling the honey amount in the dressing. I cook the pork on the stove top, but if you have access to an outside grill, the pork and the pineapple taste ~heavenly~

Cuban Pork Salad

Ingredients
4 top boneless pork chops, ¾-inch thick
2/3 cup lime juice or sour orange juice
3 cloves garlic, minced
1 teaspoon ground cumin
½ to 1 teaspoon salt
¼ teaspoon black pepper
4 ½-inch thick slices cored fresh pineapple
5 ounces arugula, watercress, or assorted baby greens
1 14.5 oz can black beans, drained and rinsed
½ a small red onion, cut into thin slivers
3 tablespoons olive oil (plus more for grilling)
1 teaspoon honey

Directions
For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve ¼ cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a sealed plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.

Heat skillet over medium-high heat with olive oil. Grill chops and pineapple for about 8 to 11 minutes, until cooked through.

Plate greens with pineapple, black beans, onion, and pork chops. For the dressing, whisk the oil and honey into the reserved dressing mixture and drizzle atop salads.
megido: (Default)


MOAR HEALTHY FOODS :U This one's super easy and reeeeally good, not to mention pretty inexpensive. This recipe serves at least 3, so you can cut down on the amount of chicken and salad--but I wouldn't halve the dressing ingredients, you need every drop you can get.

Apple, Walnut, and Chicken Salad

Ingredients
1/3 cup apple jelly
3 tablespoons horseradish mustard (Dijon or spicy mustard also work)
4 skinless, boneless chicken breast halves (1 lb total, sometimes I use tenderloins if it's just for me)
4 cups mesclun salad greens
2 tart medium apples, cored and sliced (1 if it's just you)
1/4 cup coarsely chopped walnuts, toasted
1 tablespoon apple cider vinegar
1 tablespoon canola oil

Directions
Preheat oven to 350F.

In a small saucepan, melt apple jelly over low heat. Remove from heat; stir in mustard. Set aside 2 tablespoons of the jelly mixture to brush on chicken. Reserve remaining jelly mixture for dressing.

Cover an oven sheet with aluminum foil and place chicken breasts. Brush chicken breasts with apple jelly mixture on both sides. Bake in oven for 30-40 minutes, depending on the size of each chicken breast. Cool slightly and cut into bite-sized pieces.

In a large bowl toss together mesclun, apples, and walnuts. For dressing, whisk together reserved jelly mixture, cider vinegar, and oil.

COOKIE :U

May. 8th, 2013 09:17 pm
megido: (Digimon: I'll protect you.)


IT'S ANOTHER RECIPE!! This one I just made for the first time tonight and it came out ~wonderful~. These cookies are eggless and only use a very small amount of butter and oil, and they are soooo soft and chewy and delicious om nom nom. If you're looking for a cookie recipe that's not going to break your diet completely or just want something tasty, I highly recommend these. :Db This is a recipe that is made much quicker with the use of a food processor and stand mixer, again, but can be improvised easily without. The curious ingredient in these cookies is silken tofu, which may sound really odd at first, but trust me that it is what make these cookies. Because raw tofu doesn't have any flavor, when you blend it into things like baked goods it just absorbs and spreads the flavors around it, and makes an excellent binding ingredient in place of eggs or butter.

Chocolate Chip Cinnamon Cookies
From Better Homes & Gardens Eat Well, Lose Weight

INGREDIENTS
1 1/4 cups rolled oats (quick-cooking oats work fine too)
1 cup whole wheat flour (all-purpose is okay)
1/4 cup wheat germ (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
4 ounces soft silken-style tofu (most cartons of silken tofu come in 16 oz packages, which is wwwway more than you need, so I recommend saving the rest for a smoothie, silken tofu makes good smoothies. Also, if you're not going process the oats as seen in the directions below, reserve a little bit more of the tofu to add in case the dough is too crumbly)
2 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup canola oil
1/2 teaspoon vanilla
16 ounce package of chocolate chips

DIRECTIONS
Preheat oven to 375F.

Place the oats in a food processor or blender; cover and process until oats resemble coarse flour. You can skip this step if you don't want to do this, but see the note about tofu in the ingredients list.

Stir together oats, flour, baking powder, baking soda, wheat germ, and cinnamon. Place the tofu in food processor or beat it with a hand mixer until it's liquid-y. Add the butter, tofu, both sugars, oil, and vanilla gradually to the oat and flour mixture until everything is well combined. Stir in the chocolate chips.

Drop dough by rounded tablespoons a few inches apart on parchment paper covering a cookie sheet. Bake for 8 to 10 minutes or until golden brown. Because of the tofu, the cookies may come out verrrry soft and seem underbaked, especially with the whole wheat flour which makes baking take a little longer. You may want to do 10 to 11 minutes if you're worried, but just remember that these cookies don't have eggs so your risk of salmonella is much lower.

Enjoy!
megido: (FFT: More things in heaven and earth.)


Hello friends!!! It has been a while, and there's not a lot to say except I got a KitchenAid stand mixer for Christmas and my mom got a food processor and it has been a constant struggle to not fill the house with elaborately-designed confections that will kill us. But we do have a Better Homes & Gardens cookbook that's filled with recipes geared at healthy eating, so we're trying to use our dangerous new tools for good and thus far it has not steered us wrong. This recipe is from that cookbook, with a couple minor changes for preference. I really like this bread because as sweetbreads go it's not too high in sugar but the orange flavor makes it taste sweeter than it is; plus, the addition of the zucchini (which you can't even taste) makes it super dense and provides fiber. 'u' This recipe becomes incredibly easy with the assistance of a food processor and stand mixer, but is totally doable without either.

Cranberry-Orange Zucchini Bread
From Better Homes & Gardens Eat Well, Lose Weight

INGREDIENTS
1 1/4 cups whole wheat flour (all-purpose is fine too)
1/4 cup flaxseed meal or wheat germ
1 1/2 teaspoons baking powder
1 teaspoon apple pie spice (cinnamon, nutmeg, ginger, allspice, cardamom)
1/4 teaspoon salt
2 egg whites (very significant! the zucchini will make the bread dense as heck, so the egg whites will add some fluffiness back into the texture; you won't get this same effect if you keep the yolks)
1 cup finely shredded zucchini (this is approximately one zucchini's worth, and if you don't have a food processor I recommend taking a grater or even a blender to it)
2/3 cup sugar (I used coconut palm sugar because I'm fancy but any kind is probably fine)
1/4 cup canola oil
1 teaspoon finely shredded orange zest (okay I completely disregarded this part and just zested an entire orange because I fucking love orange and I added a 1/4 teaspoon orange extract and it didn't take away from the other ingredients. But if you are not as huge a fan of orange as I am, it will probably still be good with one or two teaspoons)
1/3 cup dried cranberries

DIRECTIONS
Preheat oven to 350 F. Shred the zucchini and zest the orange. Grease the bottom and sides of an 8x4x2-inch loaf pan and set aside. (I used cooking spray) In a large bowl or your stand mixer, mix together the flour, flaxseed/wheat germ, baking powder, apple pie spice, and salt. Make a well in the center.

Add the egg whites and mix them for a bit so they can fluffify the batter. Mix in the shredded zucchini, sugar, canola oil, and orange zest. Stir until everything is moist but still lumpy. Stir in the dried cranberries. Spoon batter into the loaf pan and use a spatula to spread it out evenly.

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes on a wire rack. EAT IT, IT'S GOOD FOR YOU :U
megido: bazette (Kuroshitsuji: Grab a blanket brother.)


Lately I've been on a new recipe kick, and I've been trying to replicate as many dishes as the ones I enjoyed in Japan. One of my favorite things to eat was a very simple udon soup with fried tofu called kitsune udon (kitsune meaning fox, so named for the myth that shapeshifting foxes love fried tofu). I found this recipe online and it was a completely blind test but came out really well, so huzzah! I did omit the narutomaki from this recipe because I am not a fan, but go with what you like. がんばって!

Kitsune Udon
Adapted from Ichigo Shortcake

Ingredients
300g dry udon noodles
1 aburaage pocket*
4 cups dashi stock**
5 tbsp light soy sauce
4 tbsp mirin
1 tbsp sugar
1/2 spring onion
Salt

*Aburaage is a kind of sweet fried tofu pocket that you can usually find in an Asian grocery store/market or make your own. From what I understand this recipe seems pretty legit, but I haven't tried it myself so I can't vouch for it entirely.
**I made my own using Hondashi instant bonito dashi stock, which was approximately 2 tsp for 4 cups of water, brought to a boil, and let simmer for about 15 minutes. However you want to make it is up to you. \o/

Directions
Cook udon according to packet instructions (normally takes around 10-15 minutes or less for fresh udon). After udon is cooked, make sure to drain and rinse well for a smooth final texture.

Prepare dashi stock.

Finely slice spring onion diagonally. Soak aburaage in hot water and dry with paper towels, then cut in half.

Heat sugar, 1 tbsp mirin and 2 tbsp soy sauce in saucepan on low heat. Stir until sugar is dissolved and add aburaage.

Gently simmer aburaage in soysauce mixture, turning every 2 minutes until all the sauce is absorbed.

Heat dashi stock, remaining soy sauce and mirin until boiling, then remove from heat. Add salt to taste.

Place noodles and prepared aburaage in a bowl. Pour on dashi mixture and top with chopped spring onions to serve.
megido: whatdoesgodneedwithastarship.com (Xenodurr: A wizard did it.)
IMG_1189

> +1 Bachelor's Degree added to your inventory.
megido: (Digimon: I'll protect you.)


:U!! it has been a while dreamwidth! Since it's fall, this is traditionally the time in which I start baking all of the things, and for Samhain I did a cookie recipe I've been eyeing for a while. These cookies would be fantastic with tea or hot apple cider for extra apple-y-ness. :d I mostly followed the recipe but made a few changes here and there to accommodate for what I had on hand. These cookies are suuuuuper tasty and with the exception of the first batch (which involved caramel explosions), they came out great. Apologies for the crappy cell phone pic, I seem to have misplaced my camera.

Caramel Stuffed Apple Cider Cookies
From Scrambled Henfruit

Ingredients
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)

Notes
Before I get into the directions I want to mention the changes made. I did not have an entire box of the Apple Cider mix, I only had about half and a completely different brand besides. Since the powder contains sugar, this would normally accommodate for only having 1 cup of granulated sugar as an ingredient as well as only 1 teaspoon of cinnamon. I substituted the lack by adding an extra 1/2 teaspoon of apple pie spice, and rolling each cookie in a mixture of cinnamon and sugar to give it an outer layer before baking. You could also be lazy and just add another cup of sugar. Taste the dough before baking just to check.

Apple Cider Instant mix is usually found at Target or Wal-Mart, if you're an American. (Both stores have an availability search on their website too) Otherwise check your local grocery store or supermarket near the hot cocoa mixes.

Finally, I didn't use Kraft caramels, I used Werther's Originals since it was the only kind I could find. This is significant because Werther's are rectangular-shaped, which caused some slight problems during the baking process.

Directions
Preheat oven to 350° F. Line cookie sheets with parchment.

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

Beat in eggs, one at a time. Add vanilla and mix well.

Gradually add flour mixture to butter/egg mixture. Mix until just combined.

Refrigerate for about an hour. When you are ready to bake, unwrap your caramels.

Scoop out cookie dough ball about the size of a walnut.

Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Depending on the size of your caramel, make sure the dough covers it completely, otherwise the caramel will leak out. Since mine were rectangular, I formed the dough into an oblong shape. Place on parchment covered cookie sheets 2 inches apart.

Bake 12-14 minutes, or until very lightly browned around the edges. Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
megido: whatdoesgodneedwithastarship.com (Xenodurr: you're not my real dad!!!)


SUDDENLY, SOMETHING HEALTHY!! This is a recipe from a healthy eating cookbook that for the most part didn't have a lot of great recipes, but this one was a winner. It's also incredibly easy to make and doesn't take a lot of prep work. It's also deliiiiiicious :d And I have nutrition information for you too! So you can see how healthy it is:

Per serving: 500 calories, 33 grams of fat, 6 grams of saturated fat, 40 grams of protein, 11 grams of carbohydrates, 5 grams of dietary fiber, and 360 miligrams of sodium. Not bad.

Warm Salmon and Asparagus Salad

Ingredients
2 pounds asparagus, with the ends trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
4 (6 oz) salmon fillets (NOTE: I cut this amount in half if I'm just eating by myself, and even then sometimes I can't finish it)
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar (or mirin)
5 oz. spinach greens (any kind of salad green will work, but spinach goes best with it)
Salt and pepper

Directions
Preheat oven to 450 F.

Place asparagus in a single layer on a baking sheet; drizzle with 2 teaspoons olive oil, season with salt and pepper, and turn to coat. Bake until lightly browned, about 20 minutes.

While the asparagus is roasting, remove skin from salmon fillets and rinse. Lightly brush a baking dish (I use a glass pie dish, it's just the right size) with olive oil, and add the salmon. Season with salt and pepper. Bake until fish flakes easily with a fork, about 15 minutes.

Combine mustard, vinegar/mirin, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl for the dressing.

Mix salad greens and 2 tablespoons of the salad dressing in a mixing bowl; toss to lightly coat. Serve asparagus over the greens, with the salmon on top. Drizzle the rest of the dressing on top of the salmon.
megido: (Default)
Hey everyone, I'm going to keep this short and to the point because it's sort of difficult to express myself eloquently right now.

I just found out that my cousin Kelsey has leukemia. I haven't seen her in a while, but she's my age and when we were kids we used to have a lot of fun together. My mother and her mother pretty much don't speak to each other anymore, so we've been cut off for a while. I have to say I do miss her, and I wish that this wasn't the first thing I hear from her in a while, but since it is, I want to do something about it.

http://www.teamkelsey.com/

This is her donation website, where she has a PayPal account set up. If you have a few extra dollars, please consider sending them her way. Thanks.

SOUP

Sep. 9th, 2011 06:08 pm
megido: (Sailor Moon: Que?)


This is a recipe some of you may have heard of before, because it's originally from a popular vegetarian cookbook my parents swore by during the '70s. I was raised on their version of it, which omits the garlic powder. It's an excellent hearty soup that's great for comfort food moments. You can tell by the ingredients list that this is the kind of soup made for vegetarian lifestylers, like my parents were. Unusual ingredients like TVP and nutritional yeast were commonplace in so many different meals I ate growing up, even though we ate meat on occasion too. (Except for my brother, who is still vegetarian today) Fortunately, if you have a health food store nearby, or go to Whole Foods, neither of them are all that expensive imo. The type of No Yolks I use is the dumpling kind, but you can use whichever you like. Those noodles you can get in regular grocery stores.

Roberta's Good Soup

Ingredients
1 medium onion, chopped
2 tablespoons vegetable oil
1 teaspoon soy sauce (or tamari sauce)
1/4 teaspoon celery seed
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon margarine or butter
1 8-10 oz. package No Yolks egg noodles
4-6 cups of water (depending on your noodles; I use 6)
1/4 cup TVP, which you can get at health food stores like Whole Foods
1/4 cup nutritional yeast (also available at Whole Foods)

Directions
Heat oil in a large pot, over medium heat. Add chopped onion and sauté until onions become translucent. Add water, and increase heat to high. Add TVP, soy sauce, salt, pepper, and celery seed. Bring to a boil. Add the noodles and cook according to the package directions, which is usually ~10 minutes. When the noodles are done, turn off the heat. Add the yeast and butter, and allow butter to melt. Stir and enjoy.
megido: made by unicorn (Baccano!: Could write a bad romance.)






It's been a while! This is another one of my mom's recipes that she taught me. It's actually pretty healthy unless you do what I did and eat a ton of delicious waffle fries with it oops. :x This makes a goodly amount of food, too, so it's perfect for serving to a group of 4 or 5.

Vegetarian Sloppy Joes

Ingredients
Canola oil for sautéing
2 tsp. red pepper flakes
1 medium-sized onion, chopped
12 oz. ground meat substitute (I used Yves, which can be found in most health food stores like Whole Foods Market)
1 tomato, diced
1 red bell pepper
1/2 tsp. garlic powder
2 tbsp. Worcestershire sauce
Salt
1 8 oz. can of tomato sauce
1 tbsp. apple cider vinegar
1/2 tsp. paprika
2 tsp. dry/ground mustard
1 tbsp. sweetener--honey, brown sugar, agave nectar (if you want to keep it healthy)
Whole wheat hamburger buns

Directions
Chop and dice all the vegetables. Heat skillet or pot to medium high heat and add about 2-3 tablespoons of canola oil, just enough to cover the bottom of the pan. Add the onion, red pepper flakes, garlic powder, and a pinch of salt. Cook about two minutes, stirring often.

Add the ground meat substitute and the Worcestershire sauce. Stir for a few minutes until the meat is slightly crisp and caramelized.

Add the diced red bell pepper and cook for 3 minutes, stirring occasionally, until the peppers have softened.

Add the tomato, paprika, another pinch of salt, and stir. Lower the heat to medium-low and let it took for 10 minutes.

Raise the heat back up to medium and add the tomato sauce, sweetener, dry mustard, and vinegar. Stir until combined, then let cook for about 8 minutes. Serve on hamburger buns and eat with WAFFLE FRIES
megido: (Default)
My cousin's back in prison again. He got out after five years due to assault and battery and no place would hire him, so he started selling drugs to pay the rent. He got caught with 22 pounds of pot in his car on the way to California.

There's a big part of me that wonders if he'd be in this situation if I'd tried to reach out to him more. Wrote to him, sent him money, anything. But there's a part of me that carries the weight of my mother's family trauma on my shoulders--I can't connect to my extended family. I don't want to. But... I did like him, sometimes.

It just makes me sad.
megido: whatdoesgodneedwithastarship.com (Xenodurr: you're not my real dad!!!)
There are like, three or four people I want to scream and rage at but have no excuse to do so. So I guess I just sit here and let it boil.

Also, I have Feelings on Angel Beats! that I want to articulate somehow. These two things aren't related.

+_+

Apr. 30th, 2011 03:04 am
megido: (P4: Gonna short-circuit my identity.)
OH GOD

OH GOD

OH GOD

I LOVE PORTAL 2

i can't even

i'm a potato

NOMF

Apr. 2nd, 2011 12:35 am
megido: whatdoesgodneedwithastarship.com (Xenodurr: A wizard did it.)


HELL YES This is the best most perfect most amazing key lime pie recipe ever no shut up you don't even know what this pie does to me. If you have ever spoken to me about my favorite food for any length of time, you have most likely heard me rant about my undying love for key lime pie. If you bring it up at /all/ I turn into the most patriotic Floridian ever there is no greater pie on earth etc. etc. It's ridiculous. I don't know what comes over me. I'm embarrassed to be seen with myself. You have been warned concerning further food conversations.

OKAY ONTO PIE

The Bestest Key Lime Pie Ever No Shut Up It Totally Is

Ingredients
9'' Graham Cracker Pie Crust*
14 oz. can of sweetened condensed milk
3 egg yolks**
1/2 cup Key Lime juice***


* You can make your own or buy one of the pre-made ones at the grocery store; it works pretty much either way.
** I used the leftover egg whites to make the meringue whipped topping as you see in the picture!
***If you ever use something other than key limes to make the citrus element of key lime pie I will hunt you down and eat your face. They're in season right now so they shouldn't be difficult to find at your local grocery store, but like the arroz con pollo recipe below, it is dependent on regional availability. Key limes are huge in the southeast United States, but not easy to find in many other areas. HOWEVER, bottled key lime juice is a lot more easy to find and a lot easier to work with (I hand-juiced nearly 20 key limes to get 1/2 cup for this recipe because I don't own a juicer. I am never doing that again). I recommend Nellie & Joe's, if it's available.

Directions

Preheat oven to 350F. Combine the sweetened condensed milk, the egg yolks, and the key lime juice in a bowl with a hand-mixer or a food processor or what have you. Pour the mixture into the pie crust, and bake for 15-20 minutes. You'll know it's done when you shake it and it doesn't jiggle very much. Let it stand and cool for 10 minutes before refrigerating. You can eat it when it's cool-- which will vary. I estimate about an hour or two before it's fully cooled down. Then you can garnish it however you like, I cut up some tiny slices of extra key limes and put them on there. o7

And that's it! I made some whipped topping from the leftover egg whites, but you can use/not use any kind of whipped topping you prefer/don't prefer. Really, it's one of the simplest and most delicious pie recipes you'll ever find. If you've never had key lime pie before, DO IT. DO IT RIGHT NOW OMG.

HOLY CRAP

Apr. 1st, 2011 11:49 pm
megido: whatdoesgodneedwithastarship.com (Xenodurr: I make good decisions.)


I MADE SOMETHING NOT SWEET. And it's good!! Okay not everything in it is 100% from-scratch, but it's delicious and so I am going to post the recipe anyway!! ~DEAL WITH IT~ Although it's called Arroz con Pollo, it's not made from chicken (all my savory recipes are vegetarian). I use the MorningStar Farms vegetarian fried chicken which tbh tastes better than real chicken to me anyway, but I'm sure you could use regular chicken too. I just used what I had on hand. You might be able to tell that this is one of my mother's recipes, which is why the directions are so... fluffy. I should do a post about my brother's tofu stir fry recipe, which has absolutely no measurements whatsoever.

ALSO I MADE KEY LIME PIE FOR DESSERT, which is cooling in the refrigerator right now so if it's tasty I may post about that later.

Arroz con Pollo?

Ingredients
Vegetable oil
1 cup yellow saffron rice*
1 large red bell pepper, chopped into small pieces
1 medium-sized yellow onion
1 1/2 cups peas (fresh or frozen)
MorningStar Farms fried chicken**
2 cloves of garlic (fresh or canned)
Salt
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon sage (fresh or rubbed)

* Yellow saffron rice is one of those things that I don't realize is maybe not as common in most grocery stores as it is where I grew up, because I live in South Florida. If your grocery store has a Latin food section or there is a Latin grocery store nearby, you can most definitely find it there.
** I used 2 of these patties; instead of baking or microwaving them, I fry them in vegetable oil for two minutes on each side--then cut it into strips. Very easy, and very tasty.

Directions
Cook the saffron rice according to the package directions. Depending on what brand you get, you may get different directions, but usually it's something like 3 cups of water to 1 cup of rice; boil the water on high heat, add the rice, put the heat to low, then cover and let it cook for 18-20 minutes.

While you've got that going, chop your onion and your red bell pepper (and your garlic cloves, if you're using fresh) into small bite-sized chunks. Heat up some vegetable oil in a sauté pan, about medium-medium high heat. Once it's hot, add the onion along with a pinch of salt and the red pepper flakes. Stir almost constantly until the onion is soft. Add the garlic, the red bell pepper, peas, paprika, cumin, sage, and stir the heck out of it until it's all well-combined. If it's a little dry, I suggest adding a bit of vegetable stock if you have some on hand.

Let that cook until... well, basically until the peppers and the peas are cooked or mostly cooked. While you're letting that simmer, you can prepare the chicken. I'm not going to call it chikn, you can call it chikn. Fry that up, cut it into strips, and by that time the rice should be done, so add the cooked rice to the big pan with the red peppers and the peas. Fucking stir that shit up until it looks delicious, like in the picture. Add a few sprinkles of sage if you like. Then add the cooked strips of the cooked vegetarian chicken and mix that up and then EAT IT. EAT IT LIKE IT'S YOUR LAST MEAL. :d
megido: (Digimon: I'll protect you.)
It's been one year.

I miss you, Tinkerbell. You made us so, so happy to be alive.
megido: whatdoesgodneedwithastarship.com (Xenodurr: THERE ARE FOUR LIGHTS)




Verdict: AMAZING HOMG. These muffins are delicious and incredibly moist, and have a great variety of flavors with the oats, the nuts, and the apples. I'm also pleased with the sugar levels in this; I think I might even be able to remove the sugar entirely and just let the applesauce be the sweetener. I don't know how they'd taste with walnuts or how that would affect the flavor because I'm not a big fan of walnuts, but I think given how it's only 1/2 cup, any nut you prefer would probably do fine.

Oh, and a brief rant: Any time an apple baking recipe calls for peeling an apple (pie, muffins, cookies) I automatically disregard it, and I still don't fathom why professional bakers the world over call for peeling your apples. That takes away incredible flavor! Hell, most of the flavor of the apple centers right in the skin of it during the baking process--I noticed tonight when I took a bite of the muffin that a huge burst of apple cinnamon flavor came through with the peel. I can't fathom why you'd sacrifice that (and go through a massive amount of trouble peeling an entire apple, good gravy) unless the texture of it really, really irks you.

Apple Oatmeal Muffins
Adapted from What Megan's Making

Ingredients
1 cup sugar
2 eggs
1/2 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 cup all purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup rolled oats
3/4 cup applesauce (note: I used cinnamon applesauce, I think that was what gave it that extra spice)
1 Granny Smith apple, peeled and finely chopped
1/2 cup walnuts, chopped (note: I used pecans)

Directions
Preheat oven to 350. In a large bowl mix sugar, eggs, oil and vanilla. In a separate bowl mix the flour, baking powder, baking soda, salt, and spices. Add them to the wet ingredients. Mix in the oats, applesauce, walnuts, and chopped apples. Spoon into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in a center muffin comes out clean. Remove from pans after cooling, and cool on wire racks.

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Christi

September 2014

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