Recipe: Tomatoes, Tomatillos and First Aid

My best friend Natasha dropped off the weekly assortment of vegetables. I had asked her for more tomatoes, knowing I’d be making salsa and spaghetti sauce soon, and she included a ton of extras. She also mentioned added something to the box for my “mystery challenges”… I was intrigued and asked her what it was. She said she’d included tomatillos. They are the ones on the right, still in their husks.

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The tomatoes were easy, I ended up making a boatload of spaghetti sauce and a red tomato salsa, but I had no idea what to make with the tomatillos.

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Enter my friend, Google.

One of the first ones I found included green olives, which was another staple that I seem to have an abundance of… Rather than searching through a ton of recipes, I went with the first one. After a few Mandy modifications, here’s what I ended up with.

Roasted Tomatillos and Green Olive Salsa (or just Salsa Verde)
1 kg tomatillos, husked
2 garlic cloves minced
1 jalapeno pepper minced
1 tablespoon olive oil
1 cup green olives minced
1/2 red onion minced
1 cup cilantro
1 lime, juiced
zest of half a lime
1 teaspoon sugar
1/2 teaspoon salt
1 – Heat oven to 475 degrees.
2 – Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil.
3 – Roast for 15 minutes or until tomatillos are browned and blistered.
4 – Let cool and chop finely, add all ingredients into a bowl and let flavours meld.
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I really like this. It’s a little more “gelled” than the red salsa I made, which I actually like. As for what it tastes like, the flavour is amazing. I ended up adding onion, which wasn’t in the original recipe and changed up the pepper requirements. This salsa isn’t hot at all, so even those who are afraid of jalapenos can breathe easy. (Make sure you remove the seeds and veins from the pepper, unless you like heat.)
As for the first aid in the title, after my foray in the kitchen today, I ended up with two burns and three cuts. None of which were from the salsa experiments. I burned myself on the dutch oven I was using as a slow cooker for chicken tacos. (I’m not used to having a pot where I can’t touch the handles or the lid… Note to self, stop being an idiot.)
The cuts were from my attempt at boning two whole chickens, which I didn’t do too bad at, aside from the minor blood letting I imparted upon myself. We (the boy and I) had the salsas with the chicken tacos and I approve of each of them. (Between you and I, since the salsas can’t hear me from the fridge, the tomatillo one is my favourite.)
Lesson of today, don’t shy away from something you’ve never cooked, it just might be one of the best things ever!Slightly cooked and somewhat bleeding Chef-In-Training Mandy

RestauRanting: Front & Central, Wolfville, NS

The first time I saw the menu for Front & Central, the boy and I were walking around downtown Wolfville, Nova Scotia. The menu was posted on the outside of a cute little blue house. As we scoured the menu, the boy and I picked out numerous dishes we wanted to try, so we made a mental note to definitely make reservations on our next trip to the maritimes.

The month after, we were back in Wolfville and I wanted to make lunch reservations, as they had a 2/$20 deal on plates. *(The restaurant does small plates rather than full sized entrees.) Unfortunately they were no longer serving lunches, only dinner. I assume the lunch menu is a seasonal offering for tourists, since we called to book when school had started again. I was more than happy to do dinner instead of lunch and made reservations for that evening at 5pm.

When we showed up, we were the only people in the restaurant aside from another couple off in the opposite corner. Our waiter (I don’t remember his name) was quick to bring us some water and menus. The boy looked over the wine menu and I checked out the food options. (He always takes care of the wine for us, he’s just better at it than I am.)

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He picked a white wine, again I don’t remember what kind it was, but I think it had Acadie in the name. It was good, like all his wine choices are, and it went well with the dishes we ordered.

We decided on four dishes, which we shared. I like restaurants that do the small plates cause it gives you the chance to try a bunch of things, rather than just ordering one meal.

As a starter, instead of the usual bread, the waiter brought us some truffle popcorn, pickled vegetables and deep fried chickpeas. The truffle popcorn and chickpeas were awesome and it was a nice surprise over the usual bread and butter that is normally offered in restaurants.

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The first dishes the waiter brought out was the Mushroom and Barley Risotto – with mushroom ragout, brown butter cream sauce, parmesan and truffle oil.

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As well as the Buttermilk Marinated Calamari – with truffle and roasted garlic aoili, arugula and lemon.

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Once we were done with those, it was time for the Pan Seared Halibut – with a ragout of summer vegetable, lobster bouillabaisse broth, micro basil and olive oil.

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And a serving of the Scallops – served with a pea puree, chanterelle mushroom, pickled pearl onions, chamomile, nasturtium and crispy prosciutto.

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We debated on doing another plate or two, but instead we opted to try one of the desserts, and I’m so glad we did. The Sour Cream Ice Cream – with Meyer lemon infused extra virgin olive oil, raspberry balsamic vinegar and Malden salt – was reason enough to go to Front & Central. It was the BEST ice cream I’ve ever tried. Sweet and salty, it was definitely an amazing finish to a spectacular dinner.

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While I didn’t go into detail about all the dishes, they were all amazing. I really enjoyed Front & Central and will be going again as soon as possible. I do believe the menu changes every so often, which makes me happy, cause I can see this becoming a usual go-to for the boy and I.

I don’t think I’m going to rate restaurants, as menus normally do change, but if I were to rate them, Front & Central would score very high. If you’re ever in the small town of Wolfville, NS, I highly recommend checking out this restaurant.

Chef-In-Training Mandy

Good Eats: Herb & Garlic Roast with Gravy and Yorkshire Puddings, Cauliflower Puree, Steamed Broccoli and Cheese Sauce

Whew that’s a mouthful, but a good mouthful. 😀 This welcome back to Canada dinner I cooked for my best friend Dickie was pretty awesome. After having cooked chicken the last two nights, I wanted something totally different. I decided on roast beef with a herb rub. I picked up some Juniper berries on my last trip to the Bulk Bin. (I’m pretty sure I’m calling it the wrong thing, but it’s what I call it. I think it’s the Bulk Barn… Whatever, things are in bins, so I call it the Bulk Bin.) I knew that they were a pretty potent spice and needed to be paired with a hearty meat, so I figured a roast was my best option.

I went through a few recipes, but ended up doing what I always do and that’s run with my own idea (or what I have ingredient-wise). I do use some parts of the recipes, but I always end up with a mish mash of recipes, with a twist of my own ideas.

Here’s the spice rub recipe.

Herb & Garlic Roast Beef Rub #1 (It needs a better name… but this will do for now.)

1/2 tbsp Yellow Mustard Seeds
1 tsp Celery Seeds
2 tsp Juniper Berries
1/2 tbsp Peppercorns
1 tsp Dried Rosemary
2 tsp Paprika
1 tbsp Dried Oregano

3 tbsp Minced Garlic (fresh)

1 – Mix everything except the garlic in a mortar and pestle and break down to a powder.

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*(Pretty easy, plus you get a work out with all the smashing. So once this was done I set it aside until it was time to cook the roast.)

2 – When ready to cook, mix spice rub powder with garlic and spread over roast.

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I suppose you can rub this on the night before to allow for flavour penetration, but the roast was taking a marinade bath in the fridge in a mixture of soy sauce, lemon juice, red wine, garlic, salt, pepper and Worcestershire sauce. And yes, I can write that word without needing spell check. 😉

So I pack everything up to head to Dickie’s and make my way to the car. NOTE TO EVERYONE: Never travel on foot with a bottle of wine upright in a box no higher than a quarter of the bottle’s overall height. Point being, SMASHO!!! No more wine. There’s nothing worse than watching it fall and you know there’s nothing you can do about it. Through the miracle of cellphones however, I managed to organize another bottle to meet me at the house for dinner. (I texted the boy and said I smashed the wine…) 😀

So I get to Dickie’s and start cooking. After I covered the roast in the garlic & herb mixture, I set it on the rack of the roasting pan over some beef stock.

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I decided to pair the roast beef with Yorkshire puddings (my first attempt), a cauliflower puree (also my first attempt), and some steamed broccoli with a spicy cheddar cheese sauce. Now this is a lot to take care of, but what made all this worse, is that everything had to be done at the SAME time. Pretty much the same time. As soon as the roast came out, the oven was cranked and the muffin tins went in to heat up the fat. The pudding batter had been sitting for a half hour, coming to room temp and was ready to be poured. The roast pan took over the right-hand side of the stove for the gravy. On the left-hand side, I was making the cheese sauce and getting the cauliflower soft for the puree. I only burned myself once, which isn’t too bad, based on the mess I was rocking. Once the puddings were in the oven, I struggled seeing where they were at because the oven glass was a shite design. (I could only go based on the timer, not colour, so I may have had more success at my house with my oven.)

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All in all, aside from the over-cooked puddings, everything else was fantastic.

Tonight’s dinner is going to be easy. Poached eggs on spinach and toast.
(Except for the fact I’ve never poached an egg in water… UNTIL TONIGHT!!!) 😉
I’ll let you all know how that goes. 😀

Chef-In-Training Mandy

Review: All That Is Left Is Chance by Jacob Haddon

All that is left is chance“Jacob Haddon grabs you by the hand and seduces you over Times Square as it disappears. Noir at heart, this is one party you’re not likely to forget.”

All That Is Left Is Chance by Jacob Haddon was the first story to be put out in the One Night Stands series by Perpetual Motion Machine Publishing.

What do you get when you combine a party, an intriguing woman and a slowly disappearing Times Square? A quick, interesting story written in the first person, a narrative style I really enjoy. Haddon does a great job at building suspense up until the very end.

I don’t want to give too much away but do yourself a favour and check out All That Is Left Is Chance.

You can get a copy for only $0.99 HERE.

Four out of five stars.

MDG

Recipe: Indian Butter Chicken and Saffron Rice (Low Fat)

I’m not sure why I decided to make butter chicken, but one day it popped into my head and I was set on the idea. Butter chicken is pretty much one of the only Indian foods I’ve tried, mostly because back in the day I wasn’t really into spice. I’m getting better at trying spicier things nowadays and I do like that my taste for hot foods seems to be evolving. One of my big issues with butter chicken was the fat content. While I loved the flavour of the thick orange sauce, I hated trying to avoid the little oil slicks of butter that floated on top.

With the following recipe, I’ve pieced together a few recipes and have come up with one I really enjoyed.

The boy (Dan), after finishing his second helping, told me that while he doesn’t really like butter chicken, this one was awesome. I asked him why he wouldn’t have mentioned not liking it, as I planned an entire day around making this and had been talking about making butter chicken for the last four days.

His response was “I don’t like the greasiness of butter chicken, but this one was so good.”

Excellent, I feel the same. My work here is done.
Now, here’s the recipe.

Low Fat Butter Chicken and Saffron Rice

Chicken Pieces

  • 8 skinless and boneless chicken thighs cut into 3-4″ pieces
  • 2 garlic cloves, peeled and finely chopped
  • 2″ fresh ginger, peeled and finely chopped (or grated)
  • 1 tsp chili powder
  • 1 1/2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/3 cup greek yogurt (fat free)
  • 1/2 tsp tandoori masala
  • 1/2 tsp tumeric
  • 1 tsp ground cumin

1 – Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.

1st marinade

2 – While the chicken sits for 30 minutes, mix together the yogurt, tandoori masala, turmeric and cumin and then add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.

2 marinade

marinade and chicken

3 – Preheat the oven to 350F. Put the marinated chicken pieces on a grill rack and bake for 10 mins. Turn them over and for another 10-12 mins until just cooked through. Set aside.

Saffron Rice

  • 1 1/2 pinches of saffron
  • 1 tbsp olive oil
  • 1/2 small onion minced
  • 1 cup basmati rice
  • 1 3/4 cup of chicken stock
  • 1/4 cup hot water
  • 1/4 tsp salt

1 – Grind half saffron in a spice mortar, add the remaining threads of saffron, do not grind these.

2 – Add 1/4 cup of boiling water to the mortar and let threads steep for five minutes. (If you don’t have a mortar and pestle, you can simply steep the saffron threads in  boiling water, but I’d let it sit for a little longer, maybe 15-20 minutes.)

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3 – In a heavy saucepan, heat oil over a medium heat and add onions. SautĂŠ for about ten minutes or until onions begin to caramelize.

4 – Add the rice to the pot and cook for a minute longer, mixing the rice with the onions.

5 – Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that sticks to the mortar into the pot.

6 – Add broth (or water and extra pinch of salt) to the pot. Bring to a boil.

7 – Cover the pot and reduce heat to low. Let the rice cook for about 20 minutes, or until all the stock is absorbed and the rice is tender.

8 – Fluff rice before serving.

Butter Chicken Sauce

  • 2 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons grated ginger root
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground turmeric
  • 3 green cardamom pod slightly crushed
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 can (28 oz/798 mL) diced tomatoes, drained
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup light sour cream
  • 1 tablespoon dried cilantro
  • 1 tablespoon almond butter

1 – In a large skillet or sauce pan, melt butter over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes.

2 – Combine gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. (Smash herbs with a mortar and pestle if not already ground.) Add to skillet and cook 1 more minute.

3 – Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.

4 – Transfer half the sauce to a blender and purĂŠe until smooth. (Be careful not to burn yourself. I, on the other hand, did not follow that advice. I also used a stick blender, which worked just fine, except when I burned myself. 😛 ) Put purĂŠed sauce back in pot with remaining sauce. Mix well and return to heat.

5 – Stir in sour cream, cilantro and almond butter.

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6 – Add cut-up chicken and mix. Cook just until chicken is hot.

7 – Serve over saffron rice or regular rice.

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While the process is a tad long and may seem a little daunting, it’s really not that bad. The chicken can be cooked ahead of time or marinated in advance and cooked the day of. I found this sauce to be deep in flavour, but lacking in the heat I was expecting. For those who prefer spicy food, I’d recommend bumping up the chili powder in the sauce or adding some fresh chilli peppers to increase the burn.

I want to rate this nine out of ten forks because of the depth of flavour and low-fat-ness, but it was lacking in the heat I expected so I’ll  give it eight out of ten.

Eight Forks

Good Eats – Samantha Snapper and Sauteed Veg

So being a food lover/chef-in-training, I tend to eat some pretty tasty things. I don’t always write down the recipes for said dinners, but I figured I’d share the food photos (which I am always taking) and the stories that go along with my food photos.

The boyfriend (who’s name is Dan, but I tend to refer to him as “the boy”) and I cook together quite a bit. While I’m a little bit of a Nazi in the kitchen, I’m learning to step back and let him take the reins on certain things. *(I’ve learned that I can’t watch him cut things cause it makes me crazy, but I’m learning to bite my tongue and I still love him.)

Our most recent dinners have been fish related. This one is snapper fillets and sauteed vegetables, which I believe was yellow and green zucchini, celery, heirloom carrots, purple beans, onions and garlic.

I sauteed up the vegetables in some coconut oil and let the boy take care of the protein.

The next day, when I told him about the blog and asked him to name his fish, I was looking for something along the lines of “Pan fried snapper with blah blah herbs” or something of the like.

He, however, looked at me and said, in a totally serious way, “Samantha Snapper.”

So here’s Samantha Snapper and Sauteed Vegetables

MDG

Samantha Snapper

Recipe: Low Fat Banana/Blueberry Bread

This recipe isn’t really one of my “test” or practice recipes. It’s a definite go-to in my recipe book. This is a fantastic recipe to get rid of bananas that I tend to buy then forget about. It’s also great to use up other frozen fruit, as the blueberries are optional, but can also be switched up for anything you’ve got hanging around in the kitchen.

Well I wouldn’t suggest meat, that would be kind of off putting. Steak/banana bread doesn’t sound very appetizing. 😛

No extra fruit? No problem, I’ve added nuts or raisins to the banana bread batter as well and the results have been awesome. You can also leave all extras out, as the banana bread itself is pretty epic.

This recipe is considered low fat, since we use applesauce instead of oil and the amount of butter (or coconut oil) and sugar per loaf is pretty minimal.

I’ve made this recipe more than enough to know that you don’t have to be super careful when measuring the ingredients. Obviously I wouldn’t just dump things in, but it’s a pretty resilient batter and allows for some substitutions or whatnot. 😀

Banana Blueberry Bread

Ingredients: *(There is more stuff than needed in the photo, but it’s cause I was doubling the recipe.)

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  • 1/4 cup sugar
  • 2 Tbsp coconut oil, softened*
  • 1 large egg, beaten
  • 1/4 cup unsweetened applesauce
  • 1 cup ripe bananas, mashed (3 small)
  • ½ cup blueberries
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg

Preparation:

1. Preheat oven to 350°.

2. In a large mixing bowl, combine softened butter and sugar, and beat with a mixer at medium speed, about 3 minutes or until well combined. Add the egg and applesauce, and beat another 2 minutes. Fold in the bananas.

3. Lightly spoon the all-purpose flour and whole wheat flour into dry measuring cups, and level with a knife. Combine the two flours, baking soda, and salt in a separate large bowl.

4. Add the flour mixture to the banana mixture, 1/2 cup at a time, mixing after each addition until moistened. Add blueberries after tossing them in a tbsp of flour

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5. Coat one loaf pan with cooking spray. Pour the batter into the loaf pan. (I made two loaves this time, to use up 4 bananas. Also, there is no difference between glass and metal pans, or so I’ve found. I’ve used both with this recipe.)

6. Bake at 350° for 50 minutes to 1 hour, or until a wooden pick inserted in center of the bread comes out clean.

7. Allow the bread to cool in the pan for 5 minutes. Remove the bread and cool completely on a wire rack.

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Yield: 1 loaf (or 2 if you double the recipe like I did.) 😛

*Bear in mind, the coconut oil is a substitution I’ve made. The recipe originally called for butter, so for those with nut allergies, don’t worry about changing it back. Coconut oil measure cup for cup with butter, so the measurements stay the same.*

I rate this recipe 8 out of 10 forks for it’s ease to put together and it’s overall versatility and taste.

Eight Forks

Chef-In-Training Mandy 😀

Culinary Management – Update On My College Application

While I’m normally a great planner, I wasn’t this year and only decided to attend chef school at the last minute. It’s not that I haven’t thought about it. I actually applied two years ago and was accepted to the Culinary Management Program at St. Lawrence College in Kingston Ontario as well as Algonquin College here in Ottawa, but me attending school just wasn’t in the cards at the time so I declined both offers.

Now, two years later, I’ve decided it’s time to follow my passion and I’ve re-applied for the Fall and Winter semester of both Culinary Management (a 2 year course) and Chef Skills (a one year course, but you can transfer into the 2 year upon completion of this course).

My application was wait-listed for the fall semester (which starts Tuesday of next week) however, I found out today that the lists aren’t really moving, so there’s really no chance to get in this semester.

Not a problem. 🙂

While it would’ve been nice to start sooner, there’s also a winter intake for the courses I want. My application’s been received for the winter semester, which begins in January 2014 and there’s no doubt in my mind I’ll be accepted for that one. Acceptance letters are sent out in September, which gives me lots of time to sort out OSAP (funding for school) as well as get some experience under my belt, between the stuff I’m doing at home and hopefully finding a part-time job in the industry.

I’ve been in contact with the program coordinator and he’s up for helping me find employment in my field for this semester. Not only will a job help me for school, it will also alleviate some of the money concerns for when I’m in college full time as well as padding my resume with something other than management skills.

This food blog will continue over the course of the coming months. Whether I’m in school or not, blogging is something I enjoy doing, and I’m always messing around in the kitchen.

So thanks for listening, keep reading and I’ll keep cooking so I can tell you all about it.

Chef-In-Training Mandy 😀

Chef StabbY

Recipe: Peach/Blueberry Muffins

Yesterday was my first “practice” day for chef school. I’ve taken it upon myself to start cooking/baking things at the house that I may not normally make, in the hopes of getting in some extra practice time for the upcoming school year.

I had an abundance of blueberries, thanks to my Dad being a crazy person when it comes to picking them. The ‘rents sent me home with 4 bags of blueberries, each containing 4 cups of the tasty little bastards. I was going to make a peach/blueberry pie, but I didn’t have a rolling pin, or so I thought… I ended up finding one when I was looking for my measuring cups. (Have no fear, the pie attempt has been rescheduled to a later date.)

Instead, I opted to make muffins. Basic baking and easy to give away. (There’s NO way I’m keeping all the baked goods I make, or the boy and I will be 400 lbs by the end of the school year.) I assumed the peach and blueberry combo would fair well in muffins as well and I had all the necessary ingredients for them.

I first set out to find a basic white muffin recipe.

The good thing about the internet is there are a lot of choices when it comes to recipes…
The bad thing about the internet is there are a lot of choices when it comes to recipes…

Most of the recipes were the same, I ultimately wanted to find one that had the ingredients in weights rather than measures, since this is how it’s done in school and restaurants, but I struggled to find one. In the end, I opted to go with one of the first basic muffin base recipes I found.

Now, how the recipe reads, is not how I found it. I’m a substituter. I love to try to make things low-fat, lower carbs or whatever I can do to make things healthier. While it seems like a great idea in cooking, sometimes this ideology in baking can lead to messed-up results. Baking is a science and changing things can mess it up. I substituted the butter for coconut oil, some of the white flour for whole wheat flour and I added pure vanilla extract as there were no flavourings or spices.

The muffins turned out okay. Nothing more than okay. They were a little dense. The batter seemed to be more liquid than what would be expected from a muffin batter, but in the long run, they are edible and tasty. The batter is just a vehicle for the mass amounts of fruit I added, so I don’t think I’ll be using this recipe again. I may go back to the original recipe and try making it like it should be made, just to see if the original recipe is any good.

Peach & Blueberry Muffins

Ingredients

1 cup white flour
ž cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
½ cup sugar
1 egg, slightly beaten
1 cup milk
1 tsp pure vanilla extract
1/4 cup coconut oil (melted)
½ cup peaches (diced)
½ cup blueberries

Preparation

Preheat the oven to 375°F. Butter muffin pans or use muffin papers.

Use 1/4 cup of the white flour and sprinkle it over fruit, set aside.

Mix the flour, baking powder, salt, and sugar in a large bowl.

Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth.

Add fruit and mix gently.

Spoon into the muffin pans, filling each cup about two-thirds full.

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Bake for about 25 to 30 minutes or until golden brown on top and muffins spring back from a touch.

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RATING: I give this recipe 5 out of 10 forks.

5 forks

 

FoodCapades and the MandyBlog.

There are two places in the house where I feel most at home: sitting at my desk and standing in my kitchen. Let me rephrase that, Not just standing in my kitchen, but actually cooking or baking.

I’m one of those people… The ones who love taking pictures of  food and posting it to FaceBook.

Unfortunately, FB isn’t the easiest thing to navigate, especially when you post as much as I do. Nothing makes me crazier (than I already am) than trying to find  a recipe or a photo that I put up on FB a few months back. This is why I’ve decided to start posting about my foodcapades on my blog.

Also, with my foray into a new career (cheffing), I think it’s a good idea to have a food blog.

I’ll eventually (with help) rearrange the site to make everything easier to find, so whether you’re looking for food posts or writing posts, you won’t have to dig through both. For now, it’ll all be smashed into the one blog but it will be categorized to make things easier.

So I suppose this is my first FoodBlog post, even though it’s mostly about what’s to come. I promise there’ll be foodier posts in the future, I hope to include recipes I’ve tried (and either succeeded or failed in making), my adventures in my kitchen and at culinary school and maybe even interviews with other foodie-like personas.

For now, I leave you with some food porn… A photo of one of my favourite foods, poutine.
MDG

Poutine