Anna Olson’s Tender Pumpkin Muffins

Nothing says Fall like pumpkin. I baked these muffins as part of Anna Olson’s September Bake Off. I used a tad more pumpkin than the recipe called for and sprinkled the muffins with cinnamon sugar before I put them in the oven. I also roasted a small butternut squash instead of using canned pumpkin. The muffins turned out moist and fluffy, with just the right amount of spice. This recipe is definitely a keeper.

Tender Pumpkin Muffins

1 cup  whole wheat flour
2/3 cup  all-purpose flour
1 ½ tsp  baking powder
1 tsp  baking soda
½ tsp  salt
½ tsp  ground nutmeg
¼ tsp  ground allspice

1 tsp cinnamon
2 cups pureed roast pumpkin
2/3 cup  packed brown sugar
2/3 cup  buttermilk
2  egg whites
3 Tbsp  vegetable oil

Topping:

1 Tbsp brown sugar

1 tsp cinnamon

Preheat the oven to 375 F and line a 12-cup muffin tin with large paper liners.

Stir the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, nutmeg and allspice in a large mixing bowl.

In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.

Mix the brown sugar and cinnamon for the toping.

Pour the liquids into the dry mixture and stir just until blended.  Spoon the batter into the muffin cups and sprinkle the topping.

Bake for 20 to 25 minutes, until a tester inserted into the centre of a muffin comes out clean.  Cool the muffins for 20 minutes before removing from the tin.

Quinoa Pomegranate Salad

Did I mention I was addicted to quinoa? I served this simple salad at a dinner party I had recently and it was an instant hit. The recipe is adapted from “Quinoa 365″ by Patricia Green and Carolyn Hemming. The original recipes calls for feta cheese but I found that goat cheese works much better with the sweet dressing and the toasted almonds. 

Quinoa Pomegranate Salad

Salad Ingredients:

• ¼ cup of quinoa
• 1 head butter lettuce, ripped in bite-size pieces
• ¼ cup red onion, sliced
• Arils from 1 small pomegranate
• ¼ cup slivered almonds, toasted
• ¼ cup goat cheese, crumbled

To cook the quinoa, rinse it first, then cover with 1/2 cup of water in a pot. Bring to a boil, then reduce to minimum heat to simmer for 10-15 minutes, or until grain is soft. Set aside to cool for about 10 minutes with the pot covered.

Dressing Ingredients:

• 3 Tbsp balsamic vinegar
• 3 Tbsp olive oil
• 1 Tbsp honey
• 1 tsp dijon mustard

Layer the lettuce, sliced red onion, pomegranate arils, toasted almonds and the cooked quinoa (once cooled) in serving bowls. Top with the dressing.

Mango Quinoa Salad

I’m a little smitten with quinoa salads right now and I am definitely addicted to quinoa. Somehow, it seems to find it's way on our table (and lunch bags) a couple of days a week. This salad was created by adding cooked quinoa to ....drumroll, please.... a mango salsa. The combination works perfectly. It is simple and easy to make and works well with fish or chicken. Serve it as a side dish or add cubed leftover meat or fish for a hearty lunch.
 

Mango Quinoa Salad

1 cup uncooked quinoa

¼  tsp salt

1 ripe mango, peeled and chopped

1 medium red pepper, diced

1 bunch green onions, chopped (or 1 small sweet onion, chopped)

4 Tbsp chopped fresh cilantro

1 small hot pepper, finely chopped (optional)

Dressing

2 Tbsp olive oil

1 Tbsp apple cider vinegar or juice of 1 lime

Salt and freshly ground black pepper

Directions

Wash quinoa and boil in 2 cups of water for 15 minutes. Cover and let quinoa sit until it absorbs all the water, about 10 minutes. Fluff quinoa with a fork and let it cool to room temperature.

Peel the mango, cut into small cubes and add to a bowl. Chop the red pepper, hot pepper (if using) and onion and add to the bowl.

Add the cooled quinoa to the mango mixture and mix gently.

Pour the dressing over the salad, add the cilantro and toss.

Serve immediately, or cover and chill.

Meatballs in Swiss Chard-Tomato Sauce

 This recipe is adapted from Domenica Marchetti's "Rustic Italian: Simple Authentic Recipes for Everyday Cooking". My husband picked up this book a while ago and we have been trying out recipes ever since, some of them quite a few times. This recipe is the first one we made and we fell in love with it. I added my own twist to the recipe by combining different kinds of meats - I tried lamb, veal and pork in different combinations - pairing the meat with different greens - spinach was the runner up. This version is by far the family favourite.

 

Meatballs in Swiss Chard-Tomato Sauce

(Polpette in Sugo con la Bietola)

 

Ingredients:

For the meatballs

1 cup fresh bread crumbs

2 tablespoons milk

375 grams ground lamb

375 grams ground veal

2 tablespoons freshly grated Romano cheese

2 medium cloves garlic, minced

2 tablespoons minced flat-leaf parsley

3 tablespoons red wine

1/4 teaspoon salt

Freshly ground black pepper

1 large egg, lightly beaten

For the sauce

2 tablespoons extra-virgin olive oil

2 medium cloves garlic, very thinly sliced

1 pound Swiss chard, rinsed but not dried, stems removed, leaves shredded

1/2 teaspoon salt, or to taste

Pinch crushed red pepper flakes

1/4 cup golden raisins

1 cup vegetable stock 

1 large tomato, peeled and coarsly chopped

2 cups plain tomato sauce, preferably homemade

½ cup red wine

Directions:

Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.

Combine the lamb and veal, bread crumbs, cheese, garlic, parsley, wine, milk, salt and the pepper to taste in a large mixing bowl. Add the egg and mix to incorporate thoroughly. Use clean, dampened hands to form into 24 small meatballs (about the size of a golf ball) and arrange them on the lined baking sheet. Bake for about 30 minutes, turning the meatballs until browned all over.

While the meatballs are baking, prepare the sauce. Heat the oil and garlic in a large skillet over medium-low heat; cook for about 3 minutes, stirring often, until the garlic becomes fragrant. Stir in the chard leaves and any water still clinging to them; cover and cook for about 5 minutes until wilted. Add the 1/2 teaspoon salt and the crushed red pepper flakes; cook, uncovered, for about 15 minutes or until all the chard is tender.

Stir in the raisins and stock. Cover and cook for about 5 minutes until the raisins are softened, then add the tomato sauce and the wine; once the mixture starts bubbling at the edges, reduce the heat to medium-low, then add the meatballs, cover and cook gently for about 10 minutes so the meatballs can absorb some of the sauce. Taste and adjust seasoning as needed. To serve, scoop the meatballs into bowls and top with the sauce.