carrots

Carrot-Spice Oatmeal Muffins

Actually the original are called “One-Bowl Carrot-Spice Oatmeal Muffins” from the very informative cookbook Brown Eggs & Jam Jars. (How cute is that name?) The book is loaded with great tips on “urban homesteading,” i.e., composting, gardening, and collecting rainwater to name a few. The author Aimée Wimbush-Bourque has an awarded food blog called Simple Bites that I should also mention, because it’s worth checking out. She and her team focus on whole foods, locally grown (if not right in her own backyard) and even closer to my heart- cooking with kids. Her recipes are easy to follow and yummy to eat! These muffins are a perfect morning treat you can feel good about; for those of us who love baked goods, but don’t want all of the normally applied sugar. It’s kind of like eating a baked bowl of oatmeal, lightly sweetened and packed with nutrition. Win!

Inspired  by Brown Eggs & Jam Jars:

Makes 12 medium or 24 mini muffins

1 cup Milk, at room temperature

1 tsp white Vinegar

1 cup old-fashioned Oats

1 Egg, at room temperature

1/4 cup raw cane Sugar

1/2 cup unsalted Butter, melted and cooled slightly

1 cup + 2 Tbsp Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 tsp freshly ground Cinnamon

1/4 tsp freshly ground Nutmeg

1 cup grated Carrots

1/2 cup dried Cranberries

Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.

Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.

Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter. I love the look of melted butter…

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.

Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.

Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.

 

Carrot-Spice Oatmeal Muffins

Ingredients

  • 1 cup Milk, at room temperature
  • 1 tsp white Vinegar
  • 1 cup old-fashioned Oats
  • 1 Egg, at room temperature
  • 1/4 cup raw cane Sugar
  • 1/2 cup unsalted Butter, melted and cooled slightly
  • 1 cup + 2 Tbsp Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp freshly ground Cinnamon
  • 1/4 tsp freshly ground Nutmeg
  • 1 cup grated Carrots
  • 1/2 cup dried Cranberries

Instructions

  1. Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.
  2. Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.
  3. Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.
  4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.
  5. Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.
  6. Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.
http://sadiesnest.com/carrot-spice-oatmeal-muffins/

 

The Chef’s Egg Rolls

Can I just reiterate that I love having a chef in my family? This time she gifts us little brown packages of fried Asian awesomeness! One of the best things about homemade is that you get to pick and choose your favorite flavors. And I’m not sure I could get enough water chestnuts, ginger, cabbage, carrots, garlic, soy sauce, etc. wrapped in a crispy egg roll wrapper. In fact, I’m pretty sure I can’t.

Makes about 35 egg rolls
So you will need 30-40 egg roll wrappers depending on how you fill them

4 cans sliced Water chestnuts (drained)
1 10 ounce bag shredded Carrots
4-5 Tbsp chopped Garlic
3-4 Tbsp chopped Ginger
1/4 cup Soy sauce

Stir fry in vegetable oil about 3 mins.
Set aside this mixture

In a stock pot place
10 cups shredded Cabbage (cole slaw is what I used)
2.5 cups Chicken broth (can use vegetable broth)
3/4 cup Soy sauce
3/4 cup reduced sodium Soy sauce
3 Tbs Sugar
Bring all ingredients to to a boil, reduce to simmer for 5 minutes then let cool for 10 mins

Strain cabbage and combine with shredded carrot mixture.

Make a paste with flour about 1/4 cup flour and 1/4 cup water mixed.

Lay the wrapper like a diamond with a corner pointing at you. Place about 3 Tbsp of filling into each egg roll wrapper, across the center (in a line between the two middle corners), then fold bottom corner over filling then both sides, then use finger to apply paste along the edge of top corner and roll the filled wrapper over the pasted corner. Press anything that didn’t seal down and it’s ready for frying.

Side note: I work in batches because egg roll wrappers dry out quickly (not as bad as wonton wrappers) so I make like seven at a time and fry because I can fit that many in my skillet

Fry in a pan with 3/4 inch of vegetable oil in pan, after first side is browned (about 1 minute) turn and brown other side.

Place finished egg rolls on paper towel. Serve with your favorite dipping sauce. *Sadie suggests plum sauce 😉

GG’s Beef Stew

This is a family heirloom. My mother has memories of her grandma making this stew. She tells me, and now my children, almost every time we eat it, “I used to smell this stew when I would get off the bus. Grandma would have the windows open and I knew… And I would run to the house. We would eat it with buttered bread and a big glass of milk.” So I can think of no better introduction or suggestion. We always make it in big batches, so I tried to break it down into a 1 pot portion. (And therefore can be easily doubled… or quadrupled.) It’s a hearty stew and we have always enjoyed the rustic (large) bites of meat and veggies. I hope you do too!

As organic as possible (my addition)

2 – 2 1/2 lbs chuck roast (stew meat), trimmed and cut into 1″ (or so) cubes

1 1/4 – 1 1/2 lbs Idaho potatoes, peeled and cut into 1 1/2″ (or so) cubes

1 lb carrots, peeled and cut into 1″ (or so) pieces

3-4 celery stalks, cut into about 1″ (or so) pieces

2-3 large onions, peeled and quartered

2 large cans whole stewed tomatoes, halved and quartered in the can with a knife (it’s tradition)

2 Tbsp tomato paste

1 Tbsp salt, to taste

1 tsp black pepper, to taste

2 Tbsp sugar

1 stick butter

Place meat in a pot (dutch oven) with about 1 1/2 quarts of salted and peppered water. Bring to boil and reduce to simmer. Allow to simmer until tender, about 30-45 minutes, depending on cut. Skim off and discard the froth. Throw everything (except sugar and butter) into the pot. Bring to a boil and reduce to a simmer, add butter and sugar. Simmer until veggies are tender, about 45 mins to an hour (if you can wait that long). Salt and pepper to taste.

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Open your windows to let out the aroma, and serve with buttered white bread and milk- optional, but highly recommended.