Della's Health Muffin

You might be asking, "Who's Della''?

As far as I can tell, she's an elderly lady who lives (or has died) in Creston, B.C. and has (or had?) a restaurant there.

My extremely amiable mother-in-law met her one day and brought me her cookbook.

It's a charming cookbook with simple, homey recipes.

I know that doesn't really explain who Della is.... but if you must know, you'll have to make up your own colorful story. Maybe something about an old granny who laboured day and night trying to sort out the perfect recipe for a healthy muffin.

Ok, that wasn't a very good story. I'm sure you can make up something much better than that.

Anyhow, I'm not really sure that I would regard any type of muffin as healthy but this is definitely a healthier muffin option. An ample amount of molasses makes it dark, dense and rich in iron, the wholewheat fiber gives it a great fiber boost and the lack of sugar makes it a not too sweet treat. It's also a great way to use up that box of All Bran cereal in your cupboard that you had good intentions of using but now can no longer stomach it's sawdust like qualities.... I may or may not be speaking from experience.

Enjoy!

Della's Health Muffins

Yields: 12

Source: Della's Favorite's

1 cup blackstrap molasses (or substitute 1 1/2 cups brown sugar and 1/4 cup regular molasses)

4 eggs

1 cup oil

1 tsp salt

2 cups millk or yogurt

2 tsp vanilla

1 cup wheat germ

2 cups All Bran cereal

2 cups whole wheat flour

2 cups white flour

2 tsp baking powder

2 tsp salt

1 cup your choice of seasonal fruit (berries, bananas, rubarb, stone fruit etc..)

Directions:

1. Preheat oven to 350 degrees. Grease 12 muffin cups. In a small bowl whisk together molasses, eggs, oil and milk.  In a large bowl mix together all other ingredients. Add the wet mixture to the dry and gently stir until just combined. Do not overmix. Spoon into muffin cups. Bake for 25 - 30 muffins or until a toothpick inserted into the center of the muffin comes out clean. Serve with a bit of honey. 

Roasted Red Pepper and Walnut Dip

Have you ever tried a dip with soggy pita in it?

I mean like, when the soggy pita is supposed to be there and hasn't been accidently dropped in by a double dipper?

If you were at our recycle christmas you have.

And if you weren't, well, sucks to be you because Christmas in any and all forms is awesome - but I digress.

This dip I'm telling you about with the soggy pita.

It's weird.

But it's good.

It's like hummus.

Without the chick peas but with a ton of walnuts

Walnuts are a good thing.

They're high in fiber, protein, vitamins and minerals and healthy fats .

FYI: the fat in walnuts is 72.4% polyunsaturated fat which is known to reduce the levels of LDL or “bad” cholesterol.

See, I told you they were good.

Try something weird and new and delicious.

Try this dip.

Roasted Red Pepper Walnut Dip

Source: Martha Stewart

Serves: 10 - 12

3 red bell peppers (about 1 pound)
1 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
3/4 cup walnut pieces, toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper

Directions:
1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
2. Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
3. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
4. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired. Serve with pita chips.

Chocolate Kahlua Tart

Have you jumped on the Netflix train yet? If you haven't, I have 5 words for you.

Do it. Do it now.

(I promise you, I was not paid to say that.)

I'm lovin' that it's like having a video store in my living room.

''Oh you wanna watch Chitty Chitty Bang Bang? Let me just turn on my T.V. and find it for you. A couple Woody Allen classics? No problem."

Seriously. Awesome.

Of course, movie watching makes me want to curl up on the couch with a big piece of dessert.

And what's more comforting then a cold slice of rich chocolate tart?

 (If you just said a run, you are not my friend.)

The original recipe for this required the toasting and crushing of hazelnuts and the whipping and folding of egg whites, all cumbersome steps that I chose to ignore.
Aside from getting the tart in my mouth faster, reducing those steps makes this tart simple to make and easy to take.

(I just had to say that 'cause it rhymed.... you probably won't want to take this anywhere where sharing is involved.)

The classic combo of coffee, chocolate and booze make this tart super flavourful and satisfying. It's simple, elegant and decadent, perfect for..... well...... anything.



Sift the cocoa and your tart won't be lumpy like mine.



Give it a try (or don't) but do give Netflixs a go.

Chocolate Kahula Tart
Serves 8
Heavily adapted from 2009 Martha Stewart Holiday's Magazine

For the crust:
25 Oreo cookies
4 tbsp melted butter
1 tsp instant espresso powder

For the chocolate mousse:
1/2 cup kahlua
1/2 cup unsweetened cocoa powder
2 egg yolks
1 tsp instant espresso powder
pinch of salt
4oz bittersweet chocolate, finely chopped
4 tbsps unsalted butter
1 cup heavy cream

Directions:
1. To make the crust: Preheat the oven to 350 degrees. Crush cookies in a food processor. Stir in melted butter and espresso until combined. Press into the bottom and up the sides of an 11-inch round tart pan with a removable bottom. (Or just a regular pie plate will work.) Bake for 5 minutes, just long enough for the crust to set. Set aside and allow to cool completely.
2. To make the mousse: In a bowl, whisk together Kahlua, cocoa, egg yolks, espresso powder and salt. Melt chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Whisk in liqueur mixture. Cook, whisking constantly until mixture is thickened and registers 160 degrees on an instant read thermometer. Let cool completely.
3.Beat cream until heavy peaks form. Gently fold in chocolate mixture. Spread into cooled tart shell. Chill overnight or at least one hour until set.

Slow Cooked Tex-Mex Chicken and Beans

I recently noticed that I haven't posted many recipes that would be suitable for supper.

It's ironic because I actually do cook a proper supper most nights.

Truthfully, I'd like to just eat a loaf of bread and some cookies, but since that's not really the mature choice (is it?) I'm always on the look out for nutritious, easy to prepare dishes.... like this one. 

It was a really great meal for a busy winter day. It took less than 10 minutes to assemble and the slow cooker did all the work. (Plus, it smelled amazing while it cooked!)

 

Boneless thighs work best but I had these in the freezer so I just pulled out the bones before serving.

I thought this dish would be stew like but I was pleasantly surprised that it was more like a Mexican style pulled chicken. For next time, I think it would be pretty fantastic served on a crusty kaiser bun. (I think anything served on a hunk of bread would be fantastic.)

Plan ahead and make this on a day you won't have much time for dinner, it won't dissappoint.

P.S. It freezes well, too.

Slowed Cooked Tex-Mex Chicken and Beans

Serves: 4

Source: Martha Stewart

1 cup dried pinto beans, rinsed

1 1/2 cups good salsa

2 tbsps chopped chipotle chiles (I found this a little spicy)

2 tbsps flour

1 1/2 pounds boneless, skinless chicken thighs (about 8)

coarse salt and ground pepper

1 red onion, chopped

1 red pepper, chopped (core removed)

1/4 cup low fat sour cream to serve

1/4 cup cilantro to serve

Directions:

1.In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

2.Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
3.Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro. 

Spiced Apricot and Mascarpone Tart

So you've been busy cooking up my recipes.

Oh, you haven't made any of them?

Well this is awkward.

If you didn't just quietly slip out of the room, I have a little somethin' somethin' to show you.

It's the marriage of apricots in spiced rum and homemade mascarpone.

You see, Mr. Apricot was tired of doing the bachelor thing in the back of my fridge so he started dating Ms. Mascarpone. They fell in love, got hitched and found themselves a big 'ol pie shell to settle down in.

Their home became affectionately known as a tart and I served up all that fruity, sweet cheese lovin' for dessert.

Good for me. Bad for them.

Like most marriages, this one had a gliche.

The mascarpone was a bit bland (sorry, Ms.M). Instead of spooning the pieces of apricot over it I think it would've had better flavour with the apricots chopped up and stirred into the mascarpone.

I've gotta keep that in mind for the next time they get together.



Make some love happen in your kitchen with this simple tart.

Spiced Apricot and Mascarpone Tart

Serves: 8

1 9'' tart or pie shell (boughten or homemade)

8oz mascarpone cheese, softened (boughten or homemade)

8oz fruit macerated in liquor, juices reserved (like these apricots)

Directions:

1. Method #1: Use an off set spatula to evenly spread the mascarpone cheese in the tart shell. Just before serving slice into 8 pieces and spoon fruit over each tart.

2. Method #2: Coarsely chop up the fruit. Beat together softened mascarpone and fruit until combined. Pour into tart shell and spread evenly. Chill up to 1/2 hour but no longer or crust will become soggy. Serve immediately.

Homemade Mascarpone

You can pinch yourself. You're not dreaming.

You can really make this stuff at home.

(I kinda sounded like an infomercial there.)

All it takes is a lot of cream.
The good stuff. At least 25% milk fat.
You heard me: twenty five percent milk fat.

A lemon.

Some cheese cloth.

A candy thermometer and patience.

I bet the most difficult thing to come by in this list is patience. I know that all too well....*sigh.

I found the mascarpone a bit on the lemony side (go figure....) but I believe you can substitute ¼ tsp of citric acid for the lemon juice if you don't want that little bit of lemon flavor. I haven't tried the citric acid yet but I did research it for the next time I make mascarpone. If you do try it, leave me a comment and let me know how it works out for you.

Mascarpone is a soft creamy cheese that is delicious in desserts. (Did you catch that? I'm foreshadowing a recipe to come.... make the cheese and you'll be ready for it!)

Homemade Mascarpone

Makes: about 1 cup

1L heavy cream (at least 25% milk fat)

1 lemon

cheesecloth

candy thermometer

large sieve

Directions:

1. In a medium size saucepan slowly heat the cream, stirring constantly, until it reaches 190 degrees.

2. Squeeze lemon to extract 2 tbsps of juice. Line your sieve with about 4 layers of cheesecloth and set it over a large bowl. 

3. Add the lemon juice and continue to stir until the cream slightly thickens.(Should coat the back of a spoon.) Set the cream aside to cool for about 30 minutes.

4. Pour the cream into sieve and let completely cool. Place bowl and sieve in the refrigerator overnight.
5. By morning, the whey will have completely separated leaving you with a bowl of fresh, creamy, mascarpone. Place in a sealed container in the refrigerator. Best used with 1 week.