1 c flour
1/2 tbsp baking powder
1/4 tsp salt
1 egg
scant 1/2 c sour cream, marscapone cheese to make the full half cup
1/2 tsp milk
1/3 c sugar
1/4 c butter, melted
1/2 tsp vanilla
5.5 oz blackberries, halved
• whisk together dry ingredients
• blend together eggs, sour cream, marscapone, milk, sugar, butter and vanilla. If prepping the night before, do not include melted butter. Add in the morning prior to baking.
• preheat oven to 400ยบ.
• fold flour into wet ingredients (including butter), just until moist.
• gently fold in blackberries.
• spoon into greased muffin tin / muffin cups, 3/4 full.
• bake 18–20 minutes.
• eat warm. The whole point of making them the morning you are eating them.
January 28, 2009
everyday breakfast muffins
makes about 1 dozen
I am trying to get myself in the habit of fresh muffins at least one morning a week. Which has meant premixed batter (last week, not so good), or prepped ingredients. I made these the other day and it was a very lovely breakfast. Fresh baked goods in the morning can't be beat.
Friday, January 30, 2009
Tuesday, January 27, 2009
Borscht
1 carrot, peeled and chopped into 3/4" chunks
3–4 new potatoes, chopped into 3/4 chunks
2–3 mid-sized beets, chopped into 1/2" chunks
3–4 garlic cloves
1/4 c red onion, coarsely chopped
olive oil
s&p
1/2 c vegetable broth
6 small beets, shredded
3–4 mid-sized beets, chopped into 1/2" chunks*
2 c chopped red cabbage
1 carrot, chopped
1 stalk celery, chopped
4–6 new potatoes, chopped into 1/2" chunks
1/2 c red onion, chopped
4c vegetable broth
splash of worchestershire
splash of red chili sauce
s&p
sour cream
dill
* I recommend shredding all of the beets, unless you have two hours to let the soup simmer. Beets take a long fucking time to cook. Who knew?
• preheat oven to 375
• toss first batch of vegetables with about a tablespoon of olive oil and coarse salt and pepper
• roast veggies 45m–1hr, tossing regularly, until the beets are soft.
• let cool slightly
• puree in food processor with enough veggie stock to create a paste. set aside.
• throw all other veggies in a large stock pot.
• add enough broth to cover ingredients
• add worchestershire, chili sauce, and pureed roasted veggies
• Bring to boil, then let simmer until all veggies are cooked through. This is where having all shredded beets can cut the time down drastically.
• season with s&p as needed.
• serve immediately with a dollop of sour cream and a healthy sprinkling of fresh dill.
Tuesday, January 20, 2009
Courtney's Chicagoland going away party, with all her favourites.
Courtney looooves borscht. Courtney was leaving for Chicago. So I had to make her some borscht. Having never tasted it before, let alone make it, I was very pleased with what turned out. And so was Courtney. And Katie hailed it as better than the Ship's. Mission accomplished.
3–4 new potatoes, chopped into 3/4 chunks
2–3 mid-sized beets, chopped into 1/2" chunks
3–4 garlic cloves
1/4 c red onion, coarsely chopped
olive oil
s&p
1/2 c vegetable broth
6 small beets, shredded
3–4 mid-sized beets, chopped into 1/2" chunks*
2 c chopped red cabbage
1 carrot, chopped
1 stalk celery, chopped
4–6 new potatoes, chopped into 1/2" chunks
1/2 c red onion, chopped
4c vegetable broth
splash of worchestershire
splash of red chili sauce
s&p
sour cream
dill
* I recommend shredding all of the beets, unless you have two hours to let the soup simmer. Beets take a long fucking time to cook. Who knew?
• preheat oven to 375
• toss first batch of vegetables with about a tablespoon of olive oil and coarse salt and pepper
• roast veggies 45m–1hr, tossing regularly, until the beets are soft.
• let cool slightly
• puree in food processor with enough veggie stock to create a paste. set aside.
• throw all other veggies in a large stock pot.
• add enough broth to cover ingredients
• add worchestershire, chili sauce, and pureed roasted veggies
• Bring to boil, then let simmer until all veggies are cooked through. This is where having all shredded beets can cut the time down drastically.
• season with s&p as needed.
• serve immediately with a dollop of sour cream and a healthy sprinkling of fresh dill.
Tuesday, January 20, 2009
Courtney's Chicagoland going away party, with all her favourites.
Courtney looooves borscht. Courtney was leaving for Chicago. So I had to make her some borscht. Having never tasted it before, let alone make it, I was very pleased with what turned out. And so was Courtney. And Katie hailed it as better than the Ship's. Mission accomplished.
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