I'm not much of a baker, but I made some pumpkin pie for thanksgiving from a *real* pumpkin (oooh, ahhh!!) and had a lot of puree left. I made some risotto with it for turkey day and still found myself with a cup and a half of puree. Since I am trying to eat better, I decided to try my hand at muffins. They're tasty, freezable and make a great breakfast on the go.
1 1/4 c. flour
3/4 c. sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 c oats
1 1/4 c pumpkin puree (canned is fine)
1/4 cup applesauce
2 eggs, beaten
1/2 c milk
Preheat oven to 350 and grease or spray the muffin pan.
In a large bowl, mix together all the dry ingredients.
Add the rest of the ingredients and stir until moistened.
Divide into 12 muffins (it's about 1/3 c. batter each).
Bake for 15-20 minutes.
Pop the muffins out of the tin to cool. I wrapped them in wax paper and froze them. Though smaller than a traditional muffin, these keep you full well into the morning and are easy to eat while driving.
I used evaporated milk to make these because I had some left over from pie making. Skim milk would probably work just as well. If you need/want to use evaporated milk, you should dilute it with 2 parts water to one part milk before you add it.
Out of curiosity I calculated the calories per muffin. They're about 174 calories each.
Showing posts with label freezer meals. Show all posts
Showing posts with label freezer meals. Show all posts
Thursday, December 4, 2008
Thursday, November 6, 2008
Swedish Meatballs (bork, bork, bork)!
Today I got an intense craving for swedish meatballs. These didn't turn out quite as expected, but were still quite tasty. I used a recipe I found online as a guide; as always, and made it my own. This isn't super healthy. But sometimes? I don't care!
2 slices white bread (I used a leftover Amoroso roll)
1/4 c. milk
2 tbsp butter
1/2 large onion
4 cloves garlic
1 tsp salt
1 1/2 lbs. ground meat. (traditionally would be a mix of chuck and veal or pork)
2 egg yolks
1/2 tsp black pepper
1/4 tsp allspice
1/4 c. flour
3 cups beef broth (i used almost 5, cause I like lotsa gravy)
1/4 c. cream (light works fine, I used 1/3)
1/2 pack egg noodles
Break the bread up into small pieces and place in a small bowl. Pour milk over top. Let sit.
Peel and grate half a large onion into a dish. Mince garlic and add to bowl. Add meat, yolks, pepper, allspice, bread mix, and salt. Mix well.
Roll meatballs from mix.
Heat a skillet and add meatballs, but don't crowd (this is key- if they are crowded, you can't turn them). Brown meatballs on all sides and place on a baking pan. Keep in warm oven until all meatballs are cooked.
Start water for egg noodles. I boiled mine in beef stock to make them extra tasty.
Add butter (optional, I did it for flavor) to the skillet you cooked the meatballs in.
Stir in flour and mix until flour becomes brown and bubbly.
Gradually stir in beef broth. Stir it until it becomes the desired consistency. I like mine really thick so I stirred for 10 mins.
Stir in cream, and whisk until desired consistency.
Add meatballs to gravy mix. Simmer a few minutes, and then serve over noodles.
NOM.
you can freeze the meatballs before or after they're sauced. If its before, spread them in a single layer on a baking dish, freeze, then bag. Otherwise, throw balls and gravy into a freezer bag and save for a night you don't feel like cooking.
2 slices white bread (I used a leftover Amoroso roll)
1/4 c. milk
2 tbsp butter
1/2 large onion
4 cloves garlic
1 tsp salt
1 1/2 lbs. ground meat. (traditionally would be a mix of chuck and veal or pork)
2 egg yolks
1/2 tsp black pepper
1/4 tsp allspice
1/4 c. flour
3 cups beef broth (i used almost 5, cause I like lotsa gravy)
1/4 c. cream (light works fine, I used 1/3)
1/2 pack egg noodles
Break the bread up into small pieces and place in a small bowl. Pour milk over top. Let sit.
Peel and grate half a large onion into a dish. Mince garlic and add to bowl. Add meat, yolks, pepper, allspice, bread mix, and salt. Mix well.
Roll meatballs from mix.
Heat a skillet and add meatballs, but don't crowd (this is key- if they are crowded, you can't turn them). Brown meatballs on all sides and place on a baking pan. Keep in warm oven until all meatballs are cooked.
Start water for egg noodles. I boiled mine in beef stock to make them extra tasty.
Add butter (optional, I did it for flavor) to the skillet you cooked the meatballs in.
Stir in flour and mix until flour becomes brown and bubbly.
Gradually stir in beef broth. Stir it until it becomes the desired consistency. I like mine really thick so I stirred for 10 mins.
Stir in cream, and whisk until desired consistency.
Add meatballs to gravy mix. Simmer a few minutes, and then serve over noodles.
NOM.
you can freeze the meatballs before or after they're sauced. If its before, spread them in a single layer on a baking dish, freeze, then bag. Otherwise, throw balls and gravy into a freezer bag and save for a night you don't feel like cooking.
Wednesday, October 15, 2008
Falafel with Tzaziki
Yesterday I ate hummus for breakfast (I am going through a phase where I hate all things breakfast-y.) and was thinking how nice it would be to make it up and freeze it so I could make a ton at once and then grab some as I ran out the door. But I think the texture of hummus would make for a gross product post-freezer, so I decided to try falafel instead. I also got to wanting some tzaziki, with lots of garlic, and falafel is the perfect vehicle for tzaziki. Well, second perfect. A spoon is the first.
Some notes on this recipe:
For the falafel:
2 cans garbanzo beans
1 medium onion, chopped
garlic (I used 7 cloves), chopped
one bunch cilantro, chopped (more or less to taste)
1/2 c. bread crumbs
1/2 tsp cumin
1/2 tsp basil
1/2 tsp coriander
1/2 tsp hot sauce (or more to taste)
salt
pepper
sesame seeds (optional)
For the tzaziki:
1/2 large english or kirby cucumber
2 c. plain greek yogurt
garlic, to taste, minced
1/2 tsp minced dill (if using dry, you might use less)
two squirts of lemon juice
Throw your onions, garlic and parsley into the food processor and pulse until they're pretty well blended.
Add garbanzos, about a cup at a time, and pulse until they break up and make an almost paste.
Add spices and give a few quick pulses until they're mixed in.
Dump the garbanzo mixture into a bowl and add the bread crumbs. Mix them in well.
Lightly oil a baking pan.
Make small balls of the falafel mixture and place on the pan, flattening them with a spoon.
Sprinkle sesame seeds on the top of the patties.
Bake at 400 for 10 minutes on each side.
While its baking, make the...
Tzaziki!!
Shred or mince the cucumber. If you choose to mince, keep the chunks pretty small.
Place the cucumber in a colander and press out additional water as best you can.
In a bowl, combine minced garlic, yogurt, dill, cucumbers and lemon juice. Mix well and store in the fridge until its time to nom.
I served this with spinach and tomatoes. I wrapped the falafel, tzaziki and tomato in a spinach leaf and ate it like that. You could also use it to stuff a pita. Tzaziki can be used on a variety of dishes. Experiment and tell me what you like best!
Some notes on this recipe:
- You can use a regular cuke instead of english or kirby, but you'll have to do some serious de-seeding.
- I used a lot of garlic. I could have chased vampires away this morning. If this is not your desired result, then adjust as needed.
- Adding extra sesame seeds to the pan is a good thing. They toast up really well.
- The tzaziki should sit overnight or at least a few hours prior to serving. The flavor is fuller the longer it sits.
- I used a food processor to make this, but you could probably use a blender. Or even a potato masher, if you really needed to be resourceful.
For the falafel:
2 cans garbanzo beans
1 medium onion, chopped
garlic (I used 7 cloves), chopped
one bunch cilantro, chopped (more or less to taste)
1/2 c. bread crumbs
1/2 tsp cumin
1/2 tsp basil
1/2 tsp coriander
1/2 tsp hot sauce (or more to taste)
salt
pepper
sesame seeds (optional)
For the tzaziki:
1/2 large english or kirby cucumber
2 c. plain greek yogurt
garlic, to taste, minced
1/2 tsp minced dill (if using dry, you might use less)
two squirts of lemon juice
Throw your onions, garlic and parsley into the food processor and pulse until they're pretty well blended.
Add garbanzos, about a cup at a time, and pulse until they break up and make an almost paste.
Add spices and give a few quick pulses until they're mixed in.
Dump the garbanzo mixture into a bowl and add the bread crumbs. Mix them in well.
Lightly oil a baking pan.
Make small balls of the falafel mixture and place on the pan, flattening them with a spoon.
Sprinkle sesame seeds on the top of the patties.
Bake at 400 for 10 minutes on each side.
While its baking, make the...
Tzaziki!!
Shred or mince the cucumber. If you choose to mince, keep the chunks pretty small.
Place the cucumber in a colander and press out additional water as best you can.
In a bowl, combine minced garlic, yogurt, dill, cucumbers and lemon juice. Mix well and store in the fridge until its time to nom.
I served this with spinach and tomatoes. I wrapped the falafel, tzaziki and tomato in a spinach leaf and ate it like that. You could also use it to stuff a pita. Tzaziki can be used on a variety of dishes. Experiment and tell me what you like best!
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