Bran Muffins

August 9, 2010 by
 
Even if you don’t like bran muffins, you really should try these.  Unbelievably moist and flavorful.  By far my favorite ever.  I’ve been on a search for a great bran muffin recipe, and was excited to find this one especially because it doesn’t require a premade cereal to make.  I added some cranberries and thought they really added a great flavor, but you could of course use all raisins as in the original recipe. 
 
BRAN MUFFINS
Adapted from David Lebovitz
 
2 cups wheat bran
1 cup raisins
1/2 cup dried cranberries (or 1/2 cup additional raisins)
1 1/2 cups water, separated
1/2 cup buttermilk or low or non fat yogurt (I used buttermilk)
2 tsp dried orange zest (or fresh)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
 
Spread the wheat bran on a baking sheet and toast in the oven at 350 degrees for 6 to 8 minutes, stirring a few times. Let cool.
Heat 1 cup of the raisins with 1/2 cup of the water in a small saucepan, simmering for 10 minutes or until the water is all absorbed.  Puree the raisins in a food processor or blender until smooth.
Mix together in a large bowl the toasted bran, buttermilk or yogurt, remaining 1 cup of water, then mix in the raisin puree, orange zest, and brown sugar.
Stir in the oil, egg, and egg white.
Mix together the flours, baking powder, baking soda, and salt. Stir into the wet ingredients.
Stir just until combined, then add the cranberries (or additional raisins).
Spoon into a muffin tin lined with paper liners.
Made about 16 standard muffins.
Bake at 350 degrees for 25 to 30 minutes, or until muffins feel set in the center.
 
 

Filed Under: Bread, Quick & Muffins Tagged With: , , ,

Roasted Garlic Rice

August 6, 2010 by
I keep a stash of roasted garlic in my freezer, for this dish alone.  I use it for other things too, but I MUST have it on hand to throw this dish together.  It’s one of the first dishes I made for my husband when we were newlywed’s that he adored.    It remains a big favorite of his (and everyone else who has every had it).  It goes really well with so many things, and is so quick and easy. I hope you love it too!
 
ROASTED GARLIC RICE
Recipe by My Stained Apron
 
4 cups cooked rice, cooked in chicken broth instead of water
1/4 cup roasted garlic, mashed
1/2 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped
salt and pepper to taste
 

Cook rice as desired (I usually use my rice cooker) just use chicken broth in place of water.

When cooked, mix everything together, serve warm.

Filed Under: Side Dishes Tagged With: , ,

Oriental Chicken Salad

August 4, 2010 by
 
This was based on a copycat recipe for Applebee’s Oriental Chicken Salad.  I’m not sure where it came from, since it was just a scribble on an index card from a long time ago.  I’ve adjusted it to our liking, and it’s one of my favorite meals.   I know I’m a bit of a salad junkie, but at least I’m a discerning salad junkie.  Now if you’ll excuse me, I’m going to go add this to my menu for the week.
 
ORIENTAL CHICKEN SALAD
 
4 cups chopped Romaine lettuce
2 cups shredded red cabbage (green is okay too)
2 cups chopped Napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced almonds
1 cup chow mein noodles
1 bunch fresh cilantro, chopped
about 3-4 cups sliced chicken tenders (you could use premade if you like)
 
Toss everything together in a large bowl.
 
DRESSING:*
3 T honey
1 1/2 T rice wine vinegar
1/4 cup mayonnaise
1 tsp dijon mustard
1/8 tsp sesame oil
 
Whisk together, serve tossed with salad or on the side.
*We don’t like alot of dressing, but you could double this if need be for your tastes.
Filed Under: Chicken / Turkey, Salad / Dressings Tagged With: , ,

Pasta with Roasted Tomatoes

August 2, 2010 by
 
I have a confession.  Fresh mozzarella isn’t always that exciting to me.  I know, I know, I’m a food blogger, so I should love such a trendy item.  And don’t get me wrong, it can be good.  But I personally think it needs a little coaxing.  Since it isn’t aged, it really has more of a “blank canvas” kind of taste, unlike a strong aged Irish cheddar (one of my favorites).  This dish is perfect for dressing it up just enough, while still keeping with the simplicity of things.  And if you don’t have “fresh” mozzarella, don’t worry, I won’t tell if you won’t. : )
PASTA WITH ROASTED TOMATOES
 
1 pint grape or cherry tomatoes
2 T fresh Thyme leaves
3 cloves garlic, crushed
drizzle olive oil
drizzle balsamic vinegar
1 lb. spaghetti noodles
1/2 lb. fresh mozzarella, cut in 1/2 inch cubes
1 1/2 cups fresh basil, chopped
kosher salt, to taste
1/4 cup grated parmesan
 
Cut tomatoes in half and lay out on a cookie sheet.  Sprinkle with garlic, thyme, olive oil, and vinegar.
Toss to coat.  Roast at 450 degrees for 10 minutes.
Cook spaghetti noodles.  Drain, reserving 1/2 cup of the pasta cooking liquid.
Toss spaghetti with roasted tomatoes, mozzarella, basil, parmesan, and salt.
Add a drizzle of olive oil, and 1/4 cup of the pasta liquid.  Add remaining 1/4 cup of liquid if needed.
Serve hot.
Filed Under: Pasta

Whole Grain Chocolate Chip Cookies

July 30, 2010 by
 
Who doesn’t love chocolate chip cookies? If you raised your hand, put it back down, I don’t believe you.  If you’re trying to get your family eating healthier, this is the best way to start.  After all, who would turn one of these down?  They may be whole grain, but the only thing people think when they eat them is how good they are.  The whole wheat gives a great heartiness, while the oats keep them light.
And bonus? They freeze well too!
 
WHOLE GRAIN CHOCOLATE CHIP COOKIES
Recipe from http://www.everydayfoodstorage.net/
 
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups white whole wheat flour*
4 cups oatmeal, blended in blender to make oat flour
1 1/2 tsp salt
2 tsp baking soda
24 oz. chocolate chips
8 oz. chocolate grated (not needed but adds flavor- I don’t usually add this)
 
Cream the butter and sugars together.
Add the eggs and vanilla.
Mix in the remaining ingredients. 
Drop by tablespoonfulls onto ungreased cookie sheets, bake at 375 degrees for 10-12 minutes.
*Sometimes called spring wheat as well.
 
To freeze: Put a few cups of batter in a cookie sheet, smooth out in an even layer about 1″ thick. Seal and freeze.  When ready to bake, just cut bag open and use a chef’s knife to cut into 1″ cubes. Bake as usual.
Filed Under: Cookies, Freezer, Whole Grain

Roasted Zucchini

July 28, 2010 by
 
Well, it’s that time, isn’t it? Those of us who plant zucchini have it taking over our gardens and scratching our heads, asking “Did I really plant that much?”
I love to get creative finding ways to use it, and of course roasting came to mind, my favorite cooking technique.  I really loved the results, it cooked the zucchini quickly, keeping some of the crunch and really increased the flavors in my opinion.  And next time, I’m thinking of adding a little lemon zest, one of my favorite ingredients.
 
ROASTED ZUCCHINI
Recipe by My Stained Apron
 
Zucchini
olive oil
garlic powder
salt
pepper
Italian seasoning
 
Cut zucchini in half lengthwise, then in 1/2″ slices.
Spread out on rimmed baking sheet.
Drizzle with olive oil, sprinkle with seasonings.
Toss to coat.
Roast at 425 degrees for about 12-15 minutes.
 
Filed Under: Side Dishes Tagged With: ,

Pulled Pork (And Sandwiches)

July 26, 2010 by
 
 
It’s officially summertime.  Even though we have air conditioning, I still like to keep the oven off as much as I can. This is a very versatile recipe, you can either used the pulled pork with tacos, burritos, in sandwiches, just use your imagination and I’m sure you’ll think of lots of ways your family would enjoy it.  And you can always change the seasonings according to what you’ll be making with it, of course.
 
PULLED PORK
Recipe by My Stained Apron
 
5-8 lbs Pork shoulder 
1 tsp oregano
1 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
10 cloves garlic, chopped (or 2 tsp garlic powder)
1 1/2 cups water
 
Combine seasonings in a small bowl, sprinkle on all sides of pork.  Place in slow cooker (throw in garlic cloves now if using) and pour water on top.
Cook on high for 6 to 8 hours, until meat falls apart.
Use for tacos, burritos, sandwiches, etc. 
 



PULLED PORK SANDWICHES
Hoagie buns or rolls
Pulled pork
Cheese (Havarti, Muenster, etc)
 
Lay buns out on cookie sheet and toast at 400 degrees for just a few minutes.
Pile on pulled pork inside buns, place cheese on top.
Toast in oven until cheese melts.
Serve with slaw, or your favorite sandwich toppings.
 
Filed Under: Pork, Sandwiches / Wraps, Slow Cooker Tagged With: ,

Lemon Shrimp Quiche

July 23, 2010 by
 
This is a wonderful summer dish.  I wanted to share with you in case you need a good appetizer recipe as well. The mini version is at the bottom of the recipe, and they work great for summer baby or bridal showers or parties.  You can make them ahead of time and rewarm just beforehand.  Or maybe make the larger version and have an easy dinner tonight!  This recipe comes from my friends mom, who was nice enough to share it!  I tweaked it a bit by reducing the eggs and cream and adding the lemon zest, which REALLY gives it an amazing flavor.
 
LEMON SHRIMP QUICHE
Recipe adapted from Cindy Wagner
 
 
1/3 cup olive oil
1/3 cup lemon juice
3 cloves garlic, smashed
1 four inch sprig rosemary
1 lb (about 20) medium raw shrimp, peeled, deveined, and tails removed
 
4 large eggs
3/4 cup heavy cream
1/4 cup sliced black olives
1/4 cup chopped chives
1 T chopped fresh rosemary
1/2 cup grated Parmesan
1/4 tsp salt
1/4 tsp pepper
zest of 1 lemon
Nine inch pie crust, precooked (I make my own- bake at 425 for 15-20 min until browned)
 
In a large glass bowl, combine the olive oil, lemon juice, garlic, rosemary sprig, and shrimp.
Let marinate 10 minutes.
In another bowl, combine eggs, cream, olives, chives, chopped rosemary, parmesan, salt, pepper, and lemon zest.
Drain shrimp from marinade, discard marinade.  Place shrimp in pie crust and pour egg mixture over the top.  Bake for 15 minutes at 425, then lower temperature to 350 and bake another 15 to 20 minutes, until knife inserted comes out clean. Cool slightly.
 
VARIATION: For individual servings, bake pie crust in small tart pans or muffin pans or mini muffin pans, then place one or two shrimp in each crust and pour egg mixture over the top. Bake the same, but after lowering the heat to 350, bake only another 5 or 10 minutes, depending on size of pans.
You can make these ahead of time, and just before serving, place on cookie sheet and rewarm at 350 degrees until warm.
Filed Under: Fish / Seafood

Rocky Road Bark

July 21, 2010 by
 
I love Cook’s Country magazine. In fact, it’s the only one I subscribe too.  I like some others, but I always feel guilty spending money on myself (What’s with that? Is that a general mom thing?)
Anyways, it’s definitely my favorite cooking magazine. Sometimes I get great ideas for my own recipes just flipping through looking at the pictures.  I almost didn’t try this recipe, but I’m so glad I did.  Everyone always loves it, it’s simple and quick to make. And it contains chocolate, so how can that be bad?
 
ROCKY ROAD BARK
Recipe from Cook’s Country Magazine
 
6 whole graham crackers
5 T unsalted butter (Don’t substitute, it’ll be too salty)
1/4 cup packed light brown sugar
1/2 tsp salt
1 cup milk chocolate chips (I use semi-sweet sometimes)
3/4 cup mini marshmallows
1/2 cup chopped pecans, walnuts, or almonds (we like walnuts)
Heat oven to 375. Line an 8 inch square baking pan with foil, leaving an overhang.*
(* Sometimes I just spray the pan with non stick spray, because sometimes the caramel does stick a bit to the foil- it’s up to you)
Line bottom of pan with graham crackers in a single layer, breaking them if necessary to fit tightly.
(I was making a double batch in this photo- using a 9 by 13 inch pan)
Make the caramel. Combine butter, brown sugar, and salt in a small saucepan and cook over low heat, stirring constantly, until butter is melted and sugar has dissolved.
Scrape mixture onto graham crackers and smooth with a small spatula so that mixture covers crackers completely. 
Bake for about 10 minutes, until caramel is bubbling.
Remove pan from oven and sprinkle with chocolate chips, and return to oven to soften chocolate, about 1 or 2 minutes.  Remove from oven and, using a spatula, smooth chocolate in an even layer.
Sprinkle with marshmallows and then nuts over chocolate. Press lightly with fingertips to adhere to chocolate.  Cool on wire rack for 30 mintues, then freeze until chocolate hardens, 30 minutes.
Grabbing overhang of foil, lift from pan onto cutting board and cut into 2 inch squares.
Filed Under: Desserts

Beef with Rice Noodles

July 19, 2010 by
I LOVE stir frys. My hubby? Not so much. I’m definetely more of a veggie than meat kind of person, and I’m happy to say over the 9 years since we’ve been married I have gotten him to enjoy all kinds of vegetables he never would have touched before.  And he loves dishes like this now.  I don’t think he even realizes how much he likes veggies these days! : )
We like this fairly tame, but if you and yours like things with more kick, feel free to add some crushed red pepper flakes to add some more punch to it.  And no worries if you don’t have any rice noodles, you could use regular fettuccine noodles, or plain cooked white or brown rice as well.
BEEF WITH RICE NOODLES
Recipe by My Stained Apron
2 T oil
1 1/2 lbs petite sirloin steak
2 to 3 cups broccoli, thinly sliced
2 carrots, thinly sliced
3 cloves garlic, minced
Rice Noodles (you could also use cooked rice or regular fettucine to serve)
Sesame seeds
2 or 3 green onions, thinly sliced
SAUCE:
1/2 cup orange juice
2 T soy sauce
1 T sesame oil
1 tsp ginger
Heat oil in wok, slice beef very thinly (freeze for awhile to help).
Cook beef in hot wok, then remove and set aside.
Add carrots and broccoli to wok, add 1/2 cup water and cover to steam for a couple of minutes.
Pour off any water left. Add back beef along with garlic.
Whisk sauce ingredients together, add to wok.
To cook noodles, pour boiling water over noodles in a large bowl, enough to cover.
Let sit no more than 5 minutes. Drain and rinse.
Add noodles to stir fry. Top with green onions and sesame seeds.
Serve hot.
Print
Beef with RIce Noodles

Ingredients

  • 2 T oil
  • 1 1/2 lbs petite sirloin steak
  • 2 to 3 cups broccoli, thinly sliced
  • 2 carrots, thinly sliced
  • 3 cloves garlic, minced
  • Rice Noodles (you could also use cooked rice or regular fettucine to serve)
  • Sesame seeds
  • 2 or 3 green onions, thinly sliced
    • SAUCE:
  • 1/2 cup orange juice
  • 2 T soy sauce
  • 1 T sesame oil
  • 1 tsp ginger

Instructions

Heat oil in wok, slice beef very thinly (freeze for awhile to help).

Cook beef in hot wok, then remove and set aside.

Add carrots and broccoli to wok, add 1/2 cup water and cover to steam for a couple of minutes.

Pour off any water left. Add back beef along with garlic.

Whisk sauce ingredients together, add to wok.

To cook noodles, pour boiling water over noodles in a large bowl, enough to cover.

Let sit no more than 5 minutes. Drain and rinse.

Add noodles to stir fry. Top with green onions and sesame seeds.

Serve hot.

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Filed Under: Asian, Beef