Pumpkin Muffins

It's pumpkin season! This has to be the most healthiest, moist, and delicious muffins I've ever made. Pumpkin is rich in fiber and vitamin A. I also added walnuts for protein. Now that's a power breakfast!

Ingredients for 24 muffins:
1 (15 oz.) can pumpkin puree
4 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350F. In a large bowl blend all wet ingredients: pumpkin, eggs, applesauce, oil, water, vanilla. In a separate bowl mix all dry ingredients: sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger. Stir the dry mixture into the wet mixture until blended. Add 1/2 cup raisins and 1/2 cup walnuts and set the rest aside for topping. Pour mixture into muffin pans and sprinkle the top with chopped walnuts. Bake for about 45 minutes or until toothpick comes out clean when inserted into the muffin.

Slow Cooked Beef

The temperature outside dropped on Sunday. Summer is over which means it's time to bring out the crock pot. I love autumn. This is the time when I make my favorite seasonal dishes.

I am very fortunate to have a friend who raise cattle and gave me some of his locally raised beef. (If anyone is interested in a cow share, please contact me.) I got about 3 pounds of chuck roast which is perfect for the slow cooker. Below is a recipe for the beef dish I made and pictured above. Measurements are approximate since I rarely use measuring cups while cooking.

Ingredients:
2 tbsp olive oil
1 chopped onion
2 minced garlic clove
1 tsp salt
1 tsp ground pepper
1 tsp ground cumin
1 bay leaf

1 1/2 cups thick sliced carrots
8-10 small potatoes
3 lbs chunk roast
1 cup wine
2 1/2 cups water

1. Using a large pan, saute the onions and garlic in olive oil on low heat until the onions turn a little opaque. Set this inside the slow cooker.

2. Season the beef with pepper, salt, and cumin. Increase the heat to medium -high and using the same pan, sear the meat on both sides. You just want to brown the outside of the meat. Put the chuck roast aside in the slow cooker.

3. De-glaze the pan by reducing the heat to low-medium, add 1 cup water and wine to the pan which should now be covered in brown bits from when you seared the beef. Take a whisk and carefully scrape this off to mix with the water/wine. Pour the mixture through a strainer and into the slow cooker.

4. Add carrots, potatoes, bay leaf and the rest of the water if you think you need more. (Do not try to cover the entire meat in liquid since the beef will add more liquid as it cooks.)  Slow cook on low heat for 8 hours. Everything comes out super tender and flavorful.

Clams, clams, clams!

This Labor Day weekend my future sister-in-law found a handful of huge clams in the Chesapeake Bay while we were fishing. (Thanks Lindsey!) Since these clams were so big, you can't eat it whole but the tough clam meat is great for making pasta with clam sauce.

To open the clams I put them in the microwave for about 1.5 minutes with a wet paper towel over them. Unfortunately, one of the clams did not open and I had to throw it out. After rinsing out the clams I minced the meat and sauteed it with approximately 1 tbsp olive oil, 2 tbsp butter, 1 tbsp garlic, 1/2 cup chopped onions, and 1/4 cup white wine. Since I only had three clams to work with, I supplemented this with a 10 oz can of baby clams. Mixed in cooked thin spaghetti, salt and pepper to taste with a squeeze of lemon. It turned it pretty good but I really wish I had shredded parmesan cheese to put on top.

Blueberry muffins

Here is my favorite muffin recipe when I have extra egg yolks leftover.

Makes 12 small or 6 large muffins.

• 6 tablespoons unsalted butter, room temperature, plus more for tins
• 3 cups plus 2 tablespoons all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups sugar, plus more for sprinkling
• 1 large egg
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 3/4 cups blueberries
• 1/2 cup chopped walnuts

Directions

1. Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries and walnuts by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

A Seafood Dinner for Two

Tonight I made my fiancée an early Valentine's Day dinner since I knew I would not have time to cook a full meal on Tuesday.

Appetizer: Maryland crab cakes
Main Course: Seafood Bouillabaisse
Dessert: Trader Joe's Chocolate Lava Cake with Cookies n Cream ice cream

The crab cakes tasted great but some fell apart when I tried to flip them in the pan. Once I've perfected the recipe, I'll post it. The seafood bouillabaisse is an adaption of an old 1971 Betty Crocker recipe. My future mother-in-law gave me an entire box of antique recipes and this dish was classified under the category "Men's Favorites". I guess the Feminist Movement hadn't hit full force in the early 70's. I should also note that the recipe below can easily feed 4 people.

Seafood Bouillabaisee

Ingredients:
Step 1:
1 cup chopped onion
1/4 cup diced carrots
2 clove garlic
2 tbsp olive oil

Step 2: 
2 tomatoes, peeled and chopped
1/2 jar tomato sauce
1 orange, zest and juice
1 leek chopped
1 bay leaf
2 anise (optional)
1/2 cup dry white wine
2 quarts of water
fish -bones- I used flounder but any firm, white fish is okay

Step 3:
1 white fish fillet, cut into large sections
1 dozen whole clams
1/2 lb large shrimps
1/2 lb scallops
1 tbsp chopped cilantro
1/2 teaspoon saffron (optional)


1. In a large pot heat oil and cook carrots, garlic, and onions until onion is tender.
2. Add all ingredients in Step 2 into the pot. Cook until broth is boiling and reduce to simmer for 30 minutes.
3. Remove fish bones from broth and add remaining ingredients in Step 3. Cook until clams open.

Other shellfish such as lobster and mussels will also work will with this dish. I served this with Italian garlic bread which was great for soaking up the broth. We also took some of the crab cake and mixed it in the broth. Next time I may try to add some crab meat.