French Scrambled Eggs

April showers have visited our small mountain town. A dreary, gray day made perfect by spending an hour in the kitchen! I made these muffins to go along with my french scrambled eggs! And yes, bacon!!

French Scrambled Eggs

serves 1 (multiply accordingly)

2 eggs
2 tbsp milk or cream (I compromised and used half & half)
pinch sea salt
few grinds fresh cracked black pepper
2 tsp butter
pinch dried dill weed*
1 scallion, chopped
~1 oz cream cheese, cut into small bits
chiffonade of spinach (3-6 leaves), optional 

Whisk eggs, half & half, sea salt and fresh cracked black pepper in a small bowl. Melt butter in a non-stick saute pan over medium heat. Add egg mixture to pan. Continuously stir egg mixture using using a heat proof spatula. Eggs are done when they are set, but still creamy. Remove pan from heat, add dill weed and the cut up bits of cream cheese. Residual heat from eggs will melt the cream cheese and spinach.

*A combination of chopped fresh herbs such as chives, chervil, marjoram, parsley & tarragon (fines herbs in francey-pants lingo!) are equally as delicious!

Lemon-Blueberry Muffins

The recipe for these muffins are a riff on a previous recipe I posted for Cranberry-Orange Muffins. Besides the obvious substitution of lemon and blueberries for the orange and cranberries, I adjusted the fat called for in the recipe by using a combination of organic butter, organic canola oil and ground golden flax seed.  The texture of the baked product was not comprimised...just as moist and tender as before. On my next attempt, I think I will completely omit the butter and use equal amounts of canola oil and ground flax seed. My reasoning for mixing up the fat is in an attempt to reduce my saturated fat intake since saturated fat creates an inflamation response in the body while plant based fats (olive, canola, etc) are considered unsaturated, thus creating an anti-inflamatory response in the body.  Play with this sometime...cut the saturated fats out of your daily diet for a month or so, then introduce back in if only for a day. I did and immediately felt a difference with my joints, particularly in my hands.

3 tablespoons of ground flax can be substituted for 1 tbsp oil.

Ground Flax seed can be used as an egg replacer as well.  For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 3 tablespoons water until the mixture is thick and creamy. If this seems a bit messy (I thought so), grind your flax seed in a dedicated spice grinder (aka coffee grinder) then add to water that has already been measured and placed in a small bowl. Mix well.
Lemon-Blueberry Muffins

makes 12 muffins

2 cups whole wheat pastry flour (I used Prairie Gold Wheat Montana brand)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
4 tbsp organic butter, melted & cooled
3 tbsp organic canola oil
3 tbsp ground golden flax
2/3 cup organic cane sugar
2 large eggs
1 tsp vanilla
1 lemon, zested* & juiced (reserve juice--use for high alt. adjustments)
1 cup buttermilk (our store does not carry organic)
6 oz clam shell fresh bluewberries (approx 1 1/2 cups)
1 tbsp demerara sugar

Preheat oven to 375 degrees. Grease or line muffin tins with paper liners.
Add first four ingredients in a large mixing bowl. Whisk to combine.
Whisk remaining ingredients, minus 1 tbsp demerara sugar and blueberries, in a medium mixing bowl.
Using wooden spoon, or spatula, add wet ingredients to dry ingredients; mixing just until combined. Fold in blueberries.
Fill muffin cups almost full. Sprinkle tops of muffins with demerara sugar.
Bake 20-25 minutes or until done when tested with a toothpick in the center.

High Altitude Adjustments:
 •baking powder-reduce by 1/4 tsp
 •sugar-reduce by 1 tbsp
 •liquid-add 1/4 cup fresh squeezed lemon juice
 •oven temperature-increase 25 degrees
 •decrease baking time approx 5 minutes

Cranberry Orange Muffins

Holy frijoles!! Has it really been over a month since my last post? I have it in my head that I would like to post weekly...perhaps I need to master monthly posts first? Ahem!!

Last night I knew I wanted to make some type of muffin this morning to go along with my latte, so I assessed my refrigerator fruit bin and decided upon cranberry muffins.  I had a bag leftover from Christmas....I planned on stringing them to place on my tree, but that endeavor was quickly aborted as the season went into full swing.

I have a great little muffin cookbook and have used it to make these, but I was sitting with my notebook in my lap and started cruising the web.  I looked at several, but settled on a recipe from a fellow blogger...Caroline over at Whipped. She lives in Chicago which has an elevation just under 600ft. Elevation is something I take into consideration when researching recipes to use while living in our little mountain town with an elevation of 5,500ft.

My basic modifications for high altitude baking consist of reducing the leavening agent by 1/4 tsp, adding 1/8-1/4 cup flour and increasing oven temperature 25 degrees.  However, I remembered reading about high altitude baking adjustments in a new book "Santa" blessed me with.  This book is nothing but brilliant.  The information in this book seems to go on infinitely...definitions for just about any food item you could imagine, along with an expanded glossary section that covers major protiens, grains, cheeses, spices, wines, etc...and the list goes on.  Needless to say, I highly recommend heading on over to Amazon right now...just buy it...you'll be happy you did. I have included high altitude modifications I made for this recipe near the end of the post.

Cranberry Orange Muffins

makes 12 muffins

2 cups whole wheat pastry flour (I used Wheat Montana brand)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup organic butter, melted & cooled
2/3 cup plus organic cane sugar (plus 1 tbsp reserved for muffin tops)
2 large eggs
1 tsp pure vanilla extract
1 orange, zested* & juiced (reserve juice--use for high alt. adjustments)
1 cup buttermilk (our store does not carry organic)
1 1/2 cups fresh cranberries, rough chopped

Preheat oven to 375 degrees. Grease or line muffin tins with disposable paper liners.

Add first four ingredients in a large mixing bowl. Whisk to combine.

Whisk remaining ingredients, minus reserved tbsp sugar and chopped cranberries, in a medium mixing bowl.

Using wooden spoon, or spatula, add wet ingredients to dry ingredients; mixing just until combined. Fold in cranberries.

Fill muffin cups almost full. Sprinkle tops of muffins with remaining 1 tbsp sugar. Bake 20-25 minutes or until done when tested with a toothpick in the center.

*When using a microplane to zest your citrus...use as shown in the picture below. The underside of the microplane acts as a repository and you'll easily be able to visualize the quantity.

High Altitude Adjustments:

• baking powder-reduce by 1/4 tsp
• sugar-reduce by 2 tbsp
• liquid-add 1/4 cup fresh squeezed orange juice
• oven temperature-increase 25 degrees
• decrease baking time approx 5 minutes

Raspberry Swirl Cinnamon Rolls

I had planned a day of thrift shopping with some friends and wanted to make a pre-road trip goodie. I saved the recipe for these sweet gems that came from the January 2011 issue of Food & Wine magazine and decided to give it a try. Initially I was going to follow the recipe verbatim, but in the end I just couldn't use that much white wheat flour, so I added whole wheat pastry flour along with lower gluten spelt and oat flour in an attempt to make it slightly healthier.  I also cooked the raspberry filling, thinking it would make rolling easier. In the end, that part was a tad messy, so the jury is out whether or not that was a good choice. Fee free to follow the original recipe for this step by using the link above. I did use less sugar in the dough as well as with the raspberry filling, but made up for it in the glaze by adding more powdered sugar along with the addition of cream cheese.

What really piqued my interest with this recipe is the fact it called for frozen fruit. Think of the different berries that can be frozen over the summer, then utilized during the cold months.

Raspberry-Swirl Cinnamon Rolls
Makes 16 rolls

Ingredients

Dough
1 cup milk
1/2 cup organic cane sugar
1 1/2 tablespoons active dry yeast (2 pkgs)
1 stick unsalted butter, softened*
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt*
1 cup all-purpose flour (I used Wheat Montana brand) plus more for dusting
1 cup Wheat Montana Prairie Gold whole wheat pastry flour
1 cup Oat flour (I used Bob's Red Mill)
1 cup Spelt flour (I used Bob's Red Mill)
*I only had organic salted butter on hand, so I reduced my salt by 1/2 tsp

Filling
One 12 ounce package IQF (Individually Quick Frozen) raspberries
3 tbsp organic cane sugar
1 tsp cornstarch
1/2 tsp cinnamon (I used Vietnamese)

Glaze
1 cup powdered sugar
3 tbsp unsalted butter
3 tbsp cream cheese
1 tsp pure vanilla extract
1-2 tbsp half & half

1. In a small saucepan, warm the milk over moderately low heat until it reaches 95 degrees. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. This method is called proofing.

2. Add the softened butter, eggs, grated lemon zest and sea salt.

3. Add the flours and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

4. In a medium saucepan, add the frozen raspberries with the sugar and cornstarch. Bring to a simmer and cook until thickened. Remove from heat and let cool.3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. Because I have a small convection oven that only takes quarter size baking sheets, I opted to freeze roughly a third of the rolls and prepped 2-9" baking dishes.

5. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

6. Preheat the oven to 425 degrees. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

7. In a small bowl, beat the butter and cream cheese until well blended. Add powdered sugar, vanilla and half and half and beat until the glaze is thick and spreadable.

8. Remove rolls using extended parchment paper and place on a cooling rack to cool slightly.  Transfer to a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature. I had leftover glaze since I had froze some of the cinnamon rolls. I placed the glaze in a lidded storage container and tossed in the refrigerator.  It will keep for the next few weeks when I bake off the remainder.

Make Ahead
The recipe can be prepared through Step 5. Cover the rolls, refrigerate overnight and then return to room temperature before baking.

Notes
Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries. I'm thinking of giving strawberry-rhubarb a try!

ps. I found lotsa treasures shopping...all I can say is "no more" bail top canning jars!

Oat Groat Porridge & Strawberry-Pineapple-Banana Smoothie

Today is a new day. My cleanse is over and I am lighter in body, mind and spirit for having done it. I kept to the cleanse for the most part. I allowed myself one cup of "good" coffee each morning which is not part of the regimine. I faltered on the 5th day by having a no-gluten coconut-blueberry muffin that Mel had made along with a few bites of seafood salad and a spicy pork taquito. The latter not being the wisest of choices!

With this new day, I wanted to start out by having a healthy, "good for you" breakfast. I had purchased organic oat groats from Martha's (aka Regis Cafe) a few weeks back and had cooked a batch overnight in the crockpot. While they turned out fine, they were not what I was aiming for. The crockpot had diminished the beautiful whole grain into mush, well oatmeal you are accustomed to seeing...just a big gooey glob. Mel and I sermized that boiling them would probably give the results I was looking for. She later suggested soaking them overnight. Well, both these ideas were just what was needed to render perfect, plump and chewy oat groats for my breakfast this morning. I also made a fruit smoothie to go along with my morning porridge.

STRAWBERRY-PINEAPPLE-BANANA SMOOTHIE

makes approx 1 14 oz serving

1 cup plain full fat yogurt (I used Brown Cow Cream Top)

3 frozen strawberries

1 tbsp crushed pineapple

1/2 banana

1 tbsp flaxseed, ground

Nutritional Information per serving:

Place all ingredients into container and blend using hand held immersion blender.

Nutritional Information per serving:

299 calories, 14g fat, 39g carb, 4.5g fiber, 10.5g protein

OAT GROAT PORRIDGE

makes 4 - 1/2 cup servings

1 cup organic oat groats

2 cups water, plus more for soaking

pinch kosher salt

Place groats in small saucepan and cover enough with water so that there is approximately 1/2 inch excess over top.  Place in refrigerator and soak overnight.

Remove groats from the refrigerator the following morning.  Strain water from groats using fine mesh strainer, then return groats to pan. Add 2 cups water and a pinch of kosher salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until groats are tender.

Serve warm with skim milk, a dash of vietnamese cinnamon & agave.

Nutritional information per 1/4 cup raw, or 1/2 cup cooked:

110 calories, 2.5g fat, 27g carb, 4g fiber, 7g protien

Carrot Cake Muffins

Upon waking and looking out my window this morning, I made the decision to have an easy morning, OK, mid-day...sip on hot tea, eat leftover groats for breakfast and create my second post detailing all my antique/thrift store finds this past week.

My first blog post was written a little less than a week ago, in the middle of the night during a snow storm. The predicted 3" turned out to be 12" (aka "foot") of heavy spring snow. It has diminished to a third of that, but the weather today is foggy and its trying to snow again. We have a 30-60% chance of snow in the forecast for coming days this week. I understand that mother earth needs the moisture, but dang it, I'm ready for spring..even the robins have returned! Here are a few pictures of what the day looked like.


turkeys and a few deer hanging out along the creek bank




Rock Creek



While having my tea and spending some time on the Internet, a Facebook message from a friend of mine gently nudged me out of my "ho-hum" spirits. Creativity prevailed and I made a batch of low fat carrot cake muffins using low gluten flour. Feel free to use the flour of your choice. I'm a BIG fan of Wheat Montana's Prairie Gold whole wheat pastry flour. You get the goodness from whole wheat, but the rise and fine texture of a white flour. Inspiration for this recipe came from Moosewood Restaurant Book of Desserts, a gift from co-workers a few years ago.

makes 12 regular size muffins

1 cup packed finely grated carrots
3/4 cup packed brown sugar
7 oz water (3/4 cup plus 1/8 cup)
1/2 cup dried craisins (or any dried fruit you have on hand)
1/2 cup crushed pineapple
1/2 cup desiccated coconut
1/2 tsp vanilla extract
1 1/2 cups flour (I used spelt & added 2 tbsp for high altitude)
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup chopped nuts (I used walnuts)
2 egg whites, room temperature and stiffly beaten

In a saucepan, combine the carrots, brown sugar, water, craisins, pineapple, coconut and vanilla. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from the heat, cover, and let sit for at least an hour. In a large bowl, combine the flour, cinnamon, nutmeg, salt, baking soda, baking powder and chopped nuts. Whisk to combine and set aside.

Preheat oven to 350 about 15 minutes before you are ready to mix the batter. Spray muffin tins with non-stick cooking spray or use muffin liner cups.

Stir the cooled carrot mixture into the dry ingredients just until incorporated. Gently fold in egg whites. Using scoop, divide batter evenly amongst muffin cups.  Bake 15-20 minutes, or until toothpick comes clean when tested.

Carrot Cake Muffins in a vintage muffin tin

Once they cooled a bit, I packaged them up and delivered to some friends. Tune in again tomorrow when I post about my treasures I found.