Friday, May 27, 2016

Triple Berry Vanilla Yogurt Muffins


Guys, I'm obsessed with these sweet, juicy patriotic muffins for Memorial Day Weekend!


Tender and rich muffins are sweetened with a bit of vanilla yogurt and studded with juicy, fresh berries! If this doesn't scream summer comfort, I don't know what does.


Before gushing more over how much you NEED to make these muffins to kick off all your MDW festivities, I just want to thank you for the great feedback on my meal delivery review post - one of my most read to date! I'm glad so many of you were interested and I will be working on a second review next week. Be sure to share with any friends or family who may be thinking about signing up for one of these services. 

So, muffs, I love muffins. They are pure breakfast indulgence as far as I'm concerned. And these Triple Berry Vanilla Yogurt Muffins are no exception. Imagine a warm Saturday or Sunday morning, sitting outside in the sunshine, with a fresh cup of coffee and one of these gorgeous muffins. It's a match made in heaven! And like I said...you need to make them (sorry for being bossy).


Muffins have made an appearance on GSG twice before - in the banana oat and jumbo pistachio form. The recipe below is more closely related to the pistachio muffins in that we are using a whole stick of butter, for deliciousness and to keep 'em fresh, and we overfill our muffin cups to get beautifully big, round-topped muffins.


I used a combination of chopped strawberries, blueberries and raspberries, but you could certainly sub one of those for blackberries. My raspberries were a bit tart, so for extra sweetness I used brown sugar instead of white sugar and topped the muffins with a small sprinkle of turbinado sugar. From start to finish, these are a wonderful slow weekend breakfast.


I mean....look at that crumb!

P.S. Heading to a cookout this weekend? I'm positive these would make a lovely hostess gift - nothing better than having a home cooked breakfast the day after a party that they don't have to lift a finger for!

Here's what you need for Triple Berry Vanilla Yogurt Muffins* (Print Recipe!)

2 cups all purpose flour (see note)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs
1 cup low fat vanilla yogurt (see note)
2/3 cup packed light brown sugar
1 stick butter, melted (see note)
1 teaspoon pure vanilla extract
1 1/2 cups mixed berries - I used strawberries, raspberries and blueberries, about half a cup each

Here's what you do

Preheat oven to 400 degrees and line a standard 12 cup muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a separate, small bowl, whisk together the eggs, yogurt, brown sugar, butter and vanilla. Add the wet ingredients to the dry and combine with a few quick strokes of a rubber spatula until just a few dry bits remain, Gently fold in the berries.

Divide the batter into 12 muffin tins, filling them nearly to the top. This will ensure big, fluffy muffins. Bake for 17 minutes until golden brown on top and a toothpick inserted into the center comes out clean. 

Allow to cool in the pan for 5 minutes before carefully transferring to a cooling rack. Enjoy while they are still warm, or cool completely then wrap them well in plastic wrap and store in an airtight container on the counter. Eat within a day or two for the most fresh muffins!

Notes: 

-You could most likely replace half the all-purpose flour with whole wheat or white whole wheat baking flour. I would not replace any more than half at the risk of making the muffins gritty or crumbly.
-I used regular yogurt for this recipe, but greek yogurt would also be just fine. You could use anything from non-fat to full-fat, depending on preference.
-The cookbook I use notes that you can use anywhere from 1/4 cup to 1/2 cup of butter. The more butter, the longer the muffins will stay fresh. So, if you don't plan on eating them right away, up the butter all the way to 1 stick. You won't regret it!
-Muffins also freeze well!




*Muffin recipe adapted from the Joy of Cooking cookbook

Sunday, May 22, 2016

Meal Delivery Service Review: Blue Apron

If you follow me on Facebook, then you may have seen that I have been trying a couple of meal delivery services to review here on the site! I thought it would be helpful for my readers to get a totally un-sponsored and unbiased review, considering these seem to be all the rage right now. Today, I am reviewing my experience with Blue Apron.


Before Cooking

As someone who loves cooking, eating, and trying new recipes/ingredients, I was definitely intrigued by Blue Apron. I have lots of friends who absolutely love everything about it! I can see the appeal and when my first box arrived, it was like a mini Christmas morning.


Upon first opening the box, one thing that stuck out to me was the excessive amount of packaging. Of course you have the outside box, and all the ingredients are then wrapped in an insulated bubble wrap bag. After that, nearly EVERY vegetable is in a labeled, zip top plastic bag. A bit concerned about my carbon footprint, I quickly looked for some information regarding the recycling of the Blue Apron materials. Turns out, everything they use is recyclable (great!) and after 2 or more shipments, you can pack up cleaned packaging and mail it back to them (awesome!).


I was a little concerned about how well the food would keep, especially since I got a notification that it was delivered well before I was going to be home. My concerns were quickly dispelled once I unpacked the box. From the top down, we start with a GIANT ice pack. Then you have all the vegetables and knick knacks (ie. spices, condiments, butter, dairy). Beneath a sturdy piece of cardboard is where you'll find your proteins--sidenote: when you sign up, you have the option of noting types of protein you don't like, or if you'd like a vegetarian plan. The proteins are well chilled by two more of these really large ice packs, and in fact, some of my meats had not fully defrosted which made me feel totally confident in the quality and safeness of the food.


The last important piece to this puzzle is the recipe cards. There is one 8x11 glossy recipe page for each meal. There is a picture of the completed dish, a list of the ingredients (including specific measurements so you can make it again on your own), the step by step instructions and a small photo to accompany each step. You can also go online and get the recipe, as well as more detailed information about preparation, handling, and sources of the ingredients and dish. There's also one ingredient "from the farm"...I didn't quite get this...it just seemed like a way to add another document that talked about a specific ingredient. I recycled these.

Overall, the packaging and documentation is very thorough, both physically as well as online.

The Ingredients

 A few of you asked specifically about the freshness and quality of the ingredients. I have done two deliveries with Blue Apron and I feel like all the produce has been very fresh. I had one bunch of asparagus that looked a little blotchy, but it tasted fine and cooked up to a bright green. I also had one meal that required an avocado, and the avocado was not yet ripe enough to cook so I had to prepare that meal later in the week. In terms of the proteins, I found them to be quality cuts of meat. The packaging all showed that they were organic and the fish was not farm-raised.


One of the big draws people find with these types of delivery services is that you get just the right amount of ingredients for the number of servings you choose (either a two-serving or four-serving family box). For example, one of our meals required two scallions and the box had exactly two scallions packed in a zip top bag. The protein is exactly portioned to two servings--even a pork tenderloin was portioned just for two!

Overall, I think we struggled with the serving sizes. My husband and I both have big appetites, especially since he bikes to and from work every day. While I did find it helpful for better understanding appropriate portions, some meals just seemed a little too small. I also don't mind having leftover vegetables, rice, pasta, etc. for meals later in the week. There are pros and cons to both sides, though. For example, we definitely had much less food waste (in fact, we really had no food waste at all).


I had a reader ask specifically if this service helped save money, and I would have to go with a hard no on this. Like most things our generation loves, it costs a bit more for the convenience of having food delivered to your door, saving a trip to the grocery store, and doing the meal planning for you. Based on the price of the box, you're essentially paying about $10 per meal. This price, as I mentioned, doesn't include any leftovers nor leftover ingredients. That means that you are likely paying more for dinner than you would if you shopped yourself, without any leftovers to use later in the week, and you will still need to either buy or prepare a separate lunch for the rest of the week.

Oh! I thought I would mention that, perhaps because I am crazy, I did measure a couple of the pre-packaged ingredients to see whether or not the amounts matched up with what the recipe card said. Turns out, they were very accurate! So, if you do want to make a recipe on your own, as long as you follow the amount on the recipe cards, you should get a very similar dish.


The Meals

Now that we got all that business out of the way, let's talk about what it is we are here for -- the food! I have received two Blue Apron deliveries, for a total of six meals. We have enjoyed most of the meals--the recipes are approachable and the food has almost always been tasty. However, when the meals haven't been so great, they have really been busts.


My favorite meals were those that used ingredients that I have either never heard of or don't use very often. One of the first meals I made was Pork Tteokbokki, which is Korean rice cakes with ground pork and asparagus in a black bean sauce and soy glaze. I had never heard of Korean rice cakes, but I thoroughly enjoyed cooking with and eating them! They are essentially thick, chewy rice noodles that are made from steamed rice that has been kneaded and pounded into cakes.


I also loved the molasses braised collard greens that accompanied a roasted pork tenderloin. I have eaten collard greens before but never prepared them myself. I also never used molasses for anything other than gingerbread, so this was a great way to learn how to use two more familiar ingredients in a unique and super tasty way.


My other favorite dish was General Tsao Chicken with Sugar Snap Peas. This is, of course, something I have eaten quite a bit from take-out restaurants, but I really loved the homemade version! I will definitely be making this dish again. It's great to know exactly what is going into your food, while still being able to indulge in some of your take-out favorites.


Some of the meals, while they still tasted great, didn't strike me as particularly unique or ground-breaking. As someone who cooks a lot and is always looking to try new things, some of the meals just felt plain boring. Others felt just like things I have cooked before. For someone who is just starting to cook, however, this wouldn't really be an issue.

As for the meal that fell flat, I actually had really high hopes for it going in. The recipe was Crispy Cod Tacos with a Chipotle Cabbage Slaw. It sounded delicious and just like something I'd order at a restaurant. Unfortunately, the batter used rice flour and water which just didn't crisp the way the picture showed, and it also stuck terribly to my pan. This was disappointing because I have made crispy battered fish before, so I know that I could do it. The technique was just off in my opinion. I also didn't care for the cabbage slaw, which was dressed in just plain mayonnaise and chipotles in adobo sauce. The corn tortillas were also not the best I've ever had. Quite frankly, I tossed more of this dish than I ate, and that is something I hardly ever do!


In terms of whether or not the meals are "healthy," I suppose the answer is yes and no. I think that the meals use fresh ingredients and are also simple in that they don't use a ton of condiments. However, I had one pasta dish and one dish with rice and both used regular pasta and white rice. In general, I try to eat whole wheat pasta and brown rice whenever possible. So while I don't think they promote the meals as adhering to any special type of diet, the portions are appropriate even though you might not be eating whole grains.

Summary

Well, that is probably way more information than you could have ever wanted! If you've made it this far, thanks for reading! And if you're more confused than when you first got here, let me try to summarize both the pros and cons of Blue Apron.

Pros - My favorite part of Blue Apron is being able to choose specific meals that use ingredients I have rarely or never used. It's a great learning experience, and the recipes also allow me to think more creatively about ingredients I use often. I had two deliveries made for weeks when I was either away the weekend before or was unable to make it to the grocery store. This made meal planning the next week much easier and I didn't succumb to the take out menu! The ingredients are fresh and keep well even if they sit out on your porch all day until you get home from work. And because each meal is exactly portioned to the number of servings you select, food waste is very minimal (as long as you like the meal!) Plus every piece of packaging is recyclable. So make sure you do recycle it all!!

Cons - Despite the recyclable nature of the packaging, I still feel that the amount was excessive. My biggest complaint is the portion sizes sometimes felt a little small--it was really just the inconsistency that was a little frustrating. Also, the meals can sometimes be a bit basic - in my opinion spending the extra money on something I could easily make and have made before on my own for a lower price is hard to justify. It's certainly not a cheap service and I wouldn't recommend it for anyone trying to save money. Lastly, although there are six meal options every week and you can choose the meals you want, not all meals are able to be combined. So, if you really want to try one of the dishes, it might block out another option that you are interested in. I don't quite understand why some can't be combined...perhaps it is a price thing...but from a consumer standpoint it's just a little annoying.

Overall, I thought the experience was more positive than I was expecting. It kept my refrigerator and pantry clean and organized, albeit a bit under-stocked. The food was good and recipes were mostly enjoyable. This would be a perfect way for someone who wants to cook at home more to get motivated and creative. Plus, any of my single readers would probably love to have dinner and a lunch the next day with the two serving box.

Are there any questions you still have about Blue Apron?! Leave a comment and I'll give you my honest opinion! Next review will be for Hello, Fresh! so I will try to incorporate any additional questions into the second review.


Sunday, May 15, 2016

Breakfast Fajita Quesadillas


I've made an interesting habit of spending my weekend mornings using whatever leftovers I have in my fridge to make crazy breakfast mash-ups that are filling and delicious.


Just the other day, I executed a perfect omelette stuffed with BBQ beef brisket from my favorite barbecue restaurant in Boston. I've made countless breakfast burritos with every vegetable and protein I can get my hands on. Why yes, I did take leftover blackberry simple syrup, mixed it up with maple syrup, and poured it all over crispy homemade waffles. The weekends are just the perfect time to spend a little extra time in the kitchen emptying our fridge and filling up our stomachs. 


After finding myself with a whole lot of bell peppers, I knew I needed some fajitas in my life. These Breakfast Fajita Quesadillas were everything I wanted and more. Bell peppers sauteed with a spicy blend of chili powder, paprika, cajun seasoning and lime juice. Perfect soft scrambled eggs, mixed with fresh cilantro. Lots and lots (and lots) of shredded cheddar and pepperjack cheese. All of this sandwiched between a crisped flour tortilla...well, mornings don't get much better than that! 


Now, I realized I named these "breakfast" quesadillas, but really you can enjoy these any time of day. Imagine these for dinner after a long day? They take barely 20 minutes to prepare but the flavors are out of this world.

Oh, and as with any quesadilla, don't skimp on the toppings! I had salsa, lime wedges, and cilantro on hand, but man do I wish I had some creamy avocado slices, tangy sour cream, a bit of fresh pico de gallo..mm, my mouth is watering all over again!


Friday, May 6, 2016

Sweet Potato Noodles in Chunky Tomato Ragu


Look at how hip we are!


We are spiralizing sweet potatoes - then gobbling them up with a delicious homemade tomato sauce! If all low-carb meals were this delicious...well, I'd probably be in much better shape. 


Let's get the elephant in the room out of the way from the start - sweet potatoes, or any vegetable for that matter, posing as pasta will not satisfy your carb cravings. And we shouldn't expect them to. Spiralized veggies are a delicious and healthy way to play with our food - literally! 


I especially love sweet potato noodles (swoodles? is that a thing? Should we make it one?) because the potatoes are robust and hold up significantly better in various methods of cooking than softer vegetables like zucchini or yellow squash. They also add a nice sweetness to the dish that gets better the longer it simmers, which complements the tart tomato sauce. 


My recipe for Sweet Potato Noodles in Chunky Tomato Ragu is a great alternative to your usual pasta night! It may be light on carbs but it is in no way light on flavor. Sweet potatoes are spiralized then sauteed in a great big pan with olive oil, salt and pepper. Once they start to soften a bit, we set them aside and right in the same pan get started on our delicious sauce. 


It starts like any good sauce should - with olive oil, butter, onions and garlic. Ground chicken is my protein of choice. A big can of whole San Marzano tomatoes is dumped in and we use a potato masher to create the perfect chunky sauce! For the right balance of flavor, I always add a touch of honey, lemon juice, and parmesan cheese and this recipe is no exception. 

I love this meal and I hope you do too! Let's get cooking,

Sunday, May 1, 2016

Blueberry Sour Cream Doughnuts


I made doughnuts for breakfast this weekend and wow, are these tasty.

I found myself panicking because I somehow had two 8 ounce packages of sour cream in my fridge and no clear intention on how to use them. I looove sour cream on tacos, nachos, quesadillas, potatoes, you name it. But I always forget how great it is to BAKE with sour cream!


Adding sour cream to baked goods adds a wonderful richness and tangy flavor that you simply cannot get from milk or oil. The cakes tend to be a little denser but I find that they stay fresh and moist longer than recipes without.


These Blueberry Sour Cream Doughnuts remind me of those irresistible blueberry cake doughnuts from Dunkin' Donuts...only they won't cost you a weeks-worth of calories! They are slightly sweet and bursting with juicy blueberries. The sour cream makes these rich and tender. I also lighten them up a tad by replacing 1/2 cup of the all purpose flour with whole wheat flour - this adds a light nuttiness that these otherwise super-sweet breakfast gems crave!


Now let's take some time to be honest about a few things. These are doughnuts, and therefore we shall be unapologetic in our indulgence, That means we need butter in the batter and a sweet glaze on the outside. We aren't sorry because we know these important details make our doughnuts gourmet and worth every bite.


Wednesday, April 20, 2016

Spinach and Artichoke Hummus Dip


These are truly a few of my favorite things!! Look!


The ultimate dip mash-up. Perfect for pita chips, chopped veggies, spread on toast, straight off the spoon...


Don't judge me, guys. This Spinach and Artichoke Hummus Dip is everything we always wanted but never knew we needed. Smooth and creamy, bold and full of flavor.


I was inspired to make this dip when I was eating a (ready-made) spinach hummus and thought...we could do better. We can kick things up a notch. Everyone loves spinach and artichoke dip, so why shouldn't we combine it with a smooth homemade hummus, another universally loved dip? The answer is clear: we should combine them, and I did just that and will never go back.


Although the classic spinach dip is made with cream cheese and mayonnaise, I decided to add Mediterranean flare by using greek yogurt and feta cheese. Both yogurt and feta are delicious with hummus, like on a gyro or falafel plate, so it is natural to mix them all together for our dip smash-up!


Prep of this dip couldn't be easier...I simply prepare each dip separately, then gently fold them together like folding egg whites into a cake batter. This ensures that we can taste the components of each dip while at the same time creating a cohesive and smooth spread. Season along the way, as well as one more time at the end. This is a real crowd-pleaser and I can't wait for you guys to try it!!

Monday, April 11, 2016

Gouda Cheddar Ale Fondue


Guys, this is urgent. You know how much as I love cheese. And I know you love it too. So today I present…



BEER AND CHEESE FONDUE!

And not just any beer and cheese fondue…This is a Gouda Cheddar Ale Fondue. And it is life-changing.


Any good fondue has to start with one crucial ingredient – an awesome fondue pot. This outdoor fondue pot from Uncommon Goods is the perfect vessel for our gooey, nutty gouda cheese fondue.


Uncommon Goods is a privately owned retailer based in Brooklyn, NY offering a wide variety of unique and handmade gifts, gadgets, jewelry and d├ęcor. They are a B Corporation, which are organizations that use the power of business to help address social and environmental problems that face us every day. Uncommon Goods is dedicated to producing all products in a way that causes no harm to animals or people, and all employees are paid above minimum wage. Not only does Uncommon Goods provide a platform for local artists and designers to sell their often handmade and upcycled products, but they have also been awarded by Bizrate for outstanding customer service 9 years in a row.


Be sure to check out the Uncommon Goods website the next time you need a distinctive gift for someone special in your life. Many products can be personalized to fit any special occasions and there is truly something for everyone. Check out the wide range of host and hostess gifts, from cheese boards and chip & dip trays to gorgeous hand painted pitchers, here.


This outdoor fondue pot lives up to the expectations and standards set forth by the owners of Uncommon Goods. You can find this product and a wide range of innovative kitchen tools at this page. I love the large square design of the fondue pot, which makes sharing a breeze! Speaking of breeze, because it is an outdoor pot, the heat source is enclosed from 3 sides, making this the perfect addition to a picnic or backyard barbeque. I’m also totally obsessed with the fondue forks, which have 4 different colors on the end! It’s like wine charms…but for your cheese! 


So, cheese fondue. Those two words are music to my ears. But I'm adding beer, because I'm an adult and I can do what I want! I start this recipe with a hoppy white ale, but an amber or brown ale would also add a delightful nuttiness for an even richer fondue flavor. When it comes to the cheese, I am completely obsessed with gouda. It is nutty, a little stinky, and melts like a breeze into a smooth and creamy dip. For sharpness, we need cheddar...it just makes everything better! Extra sharp, if you're feeling sassy like that. We are definitely not skimping in the flavor department! 


When it comes to our dipping agents, I have a few loyal friends that are always invited to the party. First, a crusty, lightly toasted bread, cut into cubes...it's just waiting to soak up the cheesy goodness! Tart green apples add a nice crunch and a balanced sweetness, and I guarantee you'll be going back to dip seconds and thirds in the fondue! Roasted or grilled vegetables, because let's face it...we all learned to love vegetables by dipping them in cheese first. For a heartier option, try grilling up some sausages too! A little protein can go a long way.


I like to arrange all my dippables on one big tray alongside the fondue. A personalized cutting board, like this one, is not only a great gift and conversation piece, but it is easy to pack and put outside on a picnic table, and keeps all the goodies in one place!