morning glory muffins

Thank goodness I made these muffins on Monday or else you wouldn’t have a post to read today! We’re still making progress on our projects. I’ll have the ‘after’ photos for you next Monday!

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On Sunday I realized I had 2 very ripe bananas hanging on our cooking wall and 7 frozen in the freezer. It was about time to start using them.

Banana bread is one of my favorite snacks but I wanted to change it up and find a different recipe. I searched my cookbooks and came up empty so I went to my trusty Cookinglight.com and searched ‘bananas’. I found a recipe called Morning Glory Muffins with over 50 positive reviews. By substituting some of the ingredients I didn’t have to go to the grocery store first therefore it was a winner.

I went a little overboard with the substitutions but hey, I can’t not. Experimenting is fun! If you’re wondering about the Peach Yoplait, Al hates that flavor so I wanted to use it up and of course I didn’t have regular yogurt on hand.

To explain it all, I put my changes in parenthesis after the original ingredients in the recipe below.

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Morning Glory Muffins
(source)

Ingredients

  • Cooking spray
  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1/2 cup all-purpose flour (about 2 1/4 ounces) (White Whole Wheat Flour)
  • 1 cup regular oats
  • 3/4 cup packed brown sugar (Cane Sugar)
  • 1 tablespoon wheat bran (Chia seeds)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup plain fat-free yogurt $ (Peach Yogurt)
  • 1 cup mashed ripe banana (about 2)
  • 1 large egg $
  • 1 cup chopped pitted dates
  • 3/4 cup chopped walnuts (Pecans)
  • 1/2 cup chopped dried pineapple $ (Dried Cherries)
  • 3 tablespoons ground flaxseed (about 2 tablespoons whole (Raw Buckwheat Groat)
Directions
  1. Preheat oven to 350°.
  2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
  3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

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So I guess I created a variation of the original recipe. My ‘substitutes’ aren’t all similar to the original ingredients! It’s almost like I knew what I was doing.

Fresh out of the oven with a little butter or earth balance. These muffins were amazing. I thought all the dried fruit and crazy yogurt would make the muffins way too sweet so I cut back a little on the dried fruit when I made them. I think this helped because the sweetness was definitely there but it didn’t overpower the pecans or oats. The oats, raw buckwheats, and pecans gave the muffins an awesome chew which contrasted with the gooey fruit.

It’s ridiculous how good these muffins are! No wonder so many people on Cooking Light felt the need to give there two cents.

I’ve taken two with me to work each day this week. I could have probably eaten one for my morning snack and one for the afternoon but once I start one I can’t leave the other all by itself. 🙂

Do you have a yummy muffin recipe?

pecan and wild rice-stuffed squash

This dish might have the longest cooking time out of all the recipes I’ve posted on this blog. I only post my absolute favorites so that just shows you how marvelous it is! Relative to a lot of recipes out there, it’s still super quick. There’s just a good amount of time in the oven so you have to find other things to do  like laundry, clean… or watch TV and read blogs like I did. 🙂

The recipe comes from the same cookbook that I used for the Turmeric Brown Rice Con Pollo.

Since I don’t think the recipe is online, I went ahead and typed it up for you.

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Pecan and Wild Rice-Stuffed Squash

2 small acorn squash (I used one giant one instead)
1/2 cup wild rice
1 1/2 cups water
3 tablespoons fresh sage
1/2 cup fresh parsley
1 tablespoon olive oil
2 stalks celery, minced
1/2 large onion, chopped (1 cup)
1 teaspoon dried marjoram
1 teaspoon freshly cracked black pepper
Pinch of ground nutmeg
1 teaspoon salt
3/4 cup pecan halves

Preheat the oven to 400 degrees. Oil 2 baking sheets. Cut each squashes in half from the stem to the tip. Scoop out the seeds and place cut-side down on the baking sheets. Bake from 20 to 30 minutes, or until easily pierced with a paring knife. Let cool. Reduce the oven heat to 375 degrees.

In a medium saucepan, cook the wild rice in the water, simmering until it is tender and starting to split. If there is any excess water, drain the rice in a strainer. Finely chop the sage and parsley. In a small saute pan, heat the olive oil and saute the celery, onion, and sage over medium heat until just softened. Stir in the parsley, marjoram, pepper, nutmeg, and salt, and take the pan off the heat.

When the squash halves are cool, use a spoon to scoop out the flesh, leaving a bit behind to keep the skins from tearing. In a large bowl, mash the flesh coarsely and reserve. Select 16 intact pecan halves for garnish, then use a food processor to grind the remaining pecans to powder (I just finely chop them). Add the ground pecans, the sauteed mixture, and the wild rice to the squash in the bowl and mix thoroughly. Stuff the mixture into the squash shells and top with the reserved pecan halves. Place in a casserole or baking dish large enough to hold all of the squash halves. Bake for 30 minutes, or until the tops feel firm to the touch.

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Fresh sage! I don’t have any herbs in my garden but I do have a couple in pots on the patio. I most often sub dried for fresh when a recipe calls for it (use half of the fresh amount) but this time I had something on hand!

While prepping my ingredients I got a little sidetracked -> I saw this idea on YoungHouseLove a while back. If you have a party where crudités are involved, you could use these celery flowers to decorate the plate!

Along with the blog reading and TV watching, when the squash is initially roasted I was able to get my rice cooked and saute mixture ready.

Every time my dad uses the toaster oven he removes whatever he has cooked with his bare hands. It doesn’t matter if he yells or makes pain noises every time, he does this without fail. I do the same thing and have also added not waiting until hot squash cools before hollowing it out. This acorn squash didn’t disappoint. It had me yelling up a storm.

My dad went to Cornell so that must make me a genius too. Please don’t try to be smarties like us and have patience!

I love the presentation of this dish! You could totally wow some friends with your celery flowers and squash bowls. 🙂

There’s so much flavor in this recipe. The spicy and nutty flavors are a great contrast to the sweet meat of the acorn squash. There’s lots of crunch and chewiness in there too. Mmm mmm good.

As soon as the temps in your State start to drop, you have to make this! It’s got great fall ingredients, a comfort food feel, and it’s healthy to boot!

Are you about to go pumpkin/squash recipe crazy? I sure am.

crispy blackened tofu

I know. That title may sound scary to some of you. Tofu is mushy, slimy, and gross. Or is it?

Meat and I are still on the rocks so I wanted to attempt a new tofu recipe. The first time I tried to cook it it turned out too soggy, the second time was pretty good, and this third time was freakin’ spectacular thanks to Emily over at the Daily Garnish.

To start out I took a block of extra firm tofu, covered it in paper towels, and then stacked a couple of books on top to press out the water. The longer you let it sit, the less mushy it’ll be. I started mine at about noon and cooked the dish at 5.

You can’t see the tofu in this photo but it’s under the cookie sheet! To prevent a soaked countertop, I placed the tofu on top of my cutting board that has a little moat around the edge so that it’d collect any excess water.

Next, I lost my mind for a bit and couldn’t understand how to cut the tofu block properly per Emily’s instructions. This is why I have multiple slabs instead of a couple thin ‘steaks’. Course I got the concept after I did my cutting. Classic.

Then I marinated the pieces in a little bit of soy sauce.

There are lots of spices to this dish but it’s a snap to put together!

Did I mention that Al, my husband, doesn’t enjoy change and/or funky textures in food? I’ve only forced him to eat tofu one other time (the second ‘pretty good’ time I made it) and he didn’t like it. Even with the cards stacked against me I still had hope. I thought, there’s no way he can’t like this! It’s too good! as I shoved another crispy piece in my mouth when I was done.

Whenever I have to make a rub or a coating for a recipe I always end up with extra stuff that I have to throw away. With this recipe, I had absolutely none! The perfect amount of spices for the tofu. A pleasant surprise.

The spices create a great outing coating of what’d I’d call Spicy Asian BBQ. So tasty. You could totally use this as a rub on chicken or beef if you’d like. Or shrimp! That’d be super good. But that’s not really the point, the point is that it’s amazing on tofu, a meat alternative!

Just look at that color.

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Crispy Blackened Tofu
(source)

Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients (2 servings)

    For the Tofu

    • 1 block firm or extra-firm tofu (drained and pressed)
    • 2 tablespoons soy sauce or Bragg’s liquid aminos
    • 1 tablespoon sesame oil (or other cooking oil)

    For the Spice Blend

    • 2 teaspoons paprika
    • 1 teaspoon ground black pepper
    • 1 teaspoon corn starch
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon thyme
    • 1/8 teaspoon cayenne pepper

    Instructions

    • Start by pressing a block of tofu to drain out the excess water.
    • While the tofu drains, go ahead and make your spice mix. Add all spices to a shallow bowl, and stir to thoroughly combine.
    • Once the tofu has drained, slice the block into four even rectangles – once through the width, and then cutting in half through the top (did that make sense?).
    • Place tofu in a shallow dish and add soy sauce or liquid aminos – it doesn’t need to be much. Just enough to let it soak into the bottom a bit. After a few minutes, flip each piece to coat the other side.
    • In a saute pan, heat sesame oil (or other oil of your choice) over medium high heat – you want your pan to really get hot! I prefer to use my non-stick pans for this, but you can try it in stainless as well.
    • Take each piece of tofu and press it into the spice blend, ensuring to coat the whole bottom in a thick crust of spice. Flip it over and repeat on the other side.
    • Then carefully place each piece into the hot pan – it should sizzle and pop, and you’ll see immediate color forming around the base of the tofu.
    • Add all four pieces to the pan and continue to cook over medium high heat. After only a minute or two, the bottom should be pretty dark in color – flip to the other side!
    • Cook for another minute or two on the other side, until both are crispy and blackened to perfection.
    • Slice and serve on a bed of rice with a side of roasted greens!

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    I served it over brown rice, split peas, tomatoes, and a little soy sauce. Super random but we needed to use up the tomatoes from the garden and I wanted more veggies so I added the peas. It worked out really well!

    Al even admitted that the dish was ‘pretty good’. He said that he wouldn’t eat the tofu alone (he’s crazy) but he’d eat it like I served it. I’ll take what I can get! Thank you Emily for your recipe! I’m so glad it was successful.

    I don’t care if you think you hate tofu. You’ve got to make this dish!

    Do you eat tofu? How to do prepare it?