Okay, so it wasn’t dinner, but breakfast! Starr gives these muffins a big thumbs up!!

This recipe is adapted from the Moosewood Restaurant New Classics cookbook. I have really enjoyed this cookbook!:

Pumpkin Apple Muffins

Streusel Topping (required! Just kidding…optional)

• 1/3 cup unbleached white flour
• 1 1/2 tablespoons cold butter, chopped into small pieces
• 1 1/2 tablespoons brown sugar, packed
• 1/4 teaspoon ground cinnamon
• pinch of nutmeg
• pinch of salt

Wet Ingredients

• 6 tablespoons butter, at room temperature
• 1/2 to 1/3 cup sugar
• 1 egg
• 1/2 cup plus 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract
• 3/4 cup canned pumpkin
• 1 cup peeled, cored and chopped apple

Dry Ingredients

• 2 cups unbleached white all-purpose or pastry flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Preheat the oven to 350 degrees. Prepare a 12 cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.

If you want a topping (Starr and I approve of the topping!!), mix together all of the strusel ingredients and blend with a fork until crumbly. Set aside.

In a mixing bowl, cream together the butter and sugar. Beat in the egg and then the milk and vanilla; the mixture will look lumpy. By hand with a rubber spatula, fold in the pumpkin and apples. Set aside.

In a separate bowl, sift together the flour, baking powder, baking soda, salt and cinnamon and mix well. Add the wet ingredients and fold together without overmixing. Divide evenly into prepared muffin cups. Top each muffin with some topping. Don’t be shy.

Place the muffins in the oven and bake for 30 to 35 minutes, until puffed and golden.

Remove the muffins from the oven and place the tins on a rack to cool for about 15 minutes.

Serve warm or cool completely and store in a sealed container at room temperature.

Starr wants me to make them again…very soon!

Or possibly cereal, again, if I don’t get my act together today!!!

Cilantro Lime Tacos

• Meat: I am doing chicken today (2 boneless skinless chicken breasts), but steak is good and I was just thinking that pork tenderloin might be good too.
• 1/4 cup fresh squeezed lime juice
• salt and pepper
• 1/2 cup chopped cilantro
• 1 tablespoon chopped onion
• Your favorite taco toppings (mine include cheese and sour cream!)
• Soft corn or flour tortillas

In small bowl combine lime, salt and pepper, cilantro and onion. Place meat in a large zip-lock bag and then add the lime mixture. Seal bag and make sure the meat is completely coated with the marinade. Refrigerate for at least 4 hours.

Grill or sauté the meat to desired doneness…let it rest for a minute then thinly slice and serve on tortillas with toppings!!

Starr has made a special request for dinner.

Butter Burgers.

They are a guilty pleasure so we don’t have them very often.

For our Butter Burgers, I take compound butter (recipe below) and cut it into smallish chunks (1/4 to 1/2 inch pieces–it won’t really matter in the end!!) and then mix it with the ground beef…you should see chunks of butter pretty evenly distributed throughout the meat. We tried wrapping the meat around and/or sticking a large piece of butter into the center of the burgers, but we like our way better, it spreads the flavor throughout the burger!! Divide into burgers and grill or pan fry until they are done like you like ‘em. Serve on your favorite buns with cheese. I will add mayo because I am weak like that!

Dragonfly’s Compound Butter

1 pound butter, room temperature

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

2 tablespoons chopped flat-leaf parsley

1 tablespoon chopped chives

1 teaspoon chopped fresh rosemary

1 clove garlic minced

fresh ground pepper

Mix the herbs into the butter. Shape the butter into a log and stick it in the freezer. After a little while, I cut it into smaller chunks to make storage easier. It will keep in the freezer for a long time. Use in butter burgers, on top of salmon, chicken, steak or where ever you want. Feel free to play with your favorite herbs and flavors.

Yum!

It’s been a while since I’ve tried something new. I have been busy adapting some of my old favorites into gluten free versions, with some success. So far the changes have been minimal…mostly looking at “almost” gluten free recipes and making the small changes necessary. Nothing really worth sharing…yet!

Last night Starr was here for dinner and I had a pork tenderloin in the fridge. I didn’t want to do our standby pork tenderloin recipe so I did a little searching at Epicurious.com for a recipe that she might like. What I found was this:

Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce

1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices

4 tablespoons (1/2 stick) butter

4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges

1 teaspoon sugar

1/2 cup chopped shallots (I bought a medium sized shallot which produced nearly 1/4 cup or a little less. I don’t know if I would add too much more than that.)

1 1/4 teaspoons dried thyme

1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps (I didn’t have pear brandy so I used about 1/2 regular brandy and 1/2 Grand Marnier)

1 cup whipping cream

1/3 cup pear nectar (I went to the store for this and found pear juice…it would have to do! And did.)

Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.

Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.

Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.

Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

I loved every bit of this recipe. The sauce made me a very happy girl. Starr seriously loved the pork and the pears…but wasn’t interested in the sauce at all.

Oh, well. Despite her aversion to sauce, this will be going into my “to make again” files!! Yum.

Side note: I loved using my freshly sharpened knives!! What a difference!

Starr and I were talking cookies a couple weeks ago which sparked a thought about oatmeal raisin cookies with grated carrots. Last week, I bought a carrot and adapted an untried recipe. The cookies are not cute, but we both liked them very much. Maybe too much.

Original recipe from the Moosewood Restaurant New Classics cookbook:

Wholesome Oatmeal Raisin Cookies

Yield 12 large cookies

1/2 cup light brown sugar
1/4 cup sugar
1/2 cup butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups rolled oats
1/2 cup unbleached all-purpose flour
1/2 cup oat bran
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup raisins

Preheat oven to 350 degrees. Lightly oil two cookie sheets.

In a large bowl, cream together the brown sugar, granulated sugar, and butter with an electric mixeer or by hand until light and fluffy. Add the egg and vanilla and mix until well combined.

In a separate bowl, combine the oats, flour, oat bran, cinnamon, baking powder, baking soda, and salt. Add to the butter mixture and stir just until blended. Mix in the raisins.

Drop the dough in scant 1/4-cup mounds about three inches apart and flatten slightly with moistened fingers. Each sheet will hold six cookies. Bake for 15 minutes, until golden and just firm to the touch. When the cookies first come out of the oven, they’re soft and a little delicate, so carefully transfer them to racks. Cool for 15 minutes.

My additions and changes:

I thought I had oat bran in the house, but I was wrong so I used about a third cup of All-Bran cereal (I did not soak it, I just chucked it in dry) and a couple tablespoons of ground flax seed instead. I grated a large carrot and added most of it to the mix with the raisins. I didn’t measure the raisins either and think I was closer to a whole cup.

Starr mentions how much she loves them with each cookie…or half cookie…eaten. We will be making these again. Although, not too often!!

It is snowing again, this time Starr is home with me. She really really wanted pancakes for dinner last night, but I had already started this pork recipe. She loved it and said that I could make Sweet and Sour Pork any day…or every day! I skipped the vegetables because I knew Starr wouldn’t eat them, but I did cut up a fresh pineapple. Yum!

We had pancakes this morning!!

Sweet and Sour Pork
Alton Brown

Ingredients

* 2/3 cup soy sauce
* 2 teaspoons minced garlic
* 1 tablespoon minced ginger
* 1/4 cup flour, plus seasoned flour for dredging
* 1/4 cup cornstarch
* 1 pound pork butt, cut into 1-inch cubes *Thanks to Josie at Yum Yucky for reminding me to add that we/I used pork tenderloin instead of pork butt.
* Kosher salt and pepper
* Vegetable oil, for frying
* 1 cup ketchup
* 1/4 cup sugar
* 1/4 cup red wine vinegar
* 1 ounce honey
* 1 tablespoon vegetable oil
* 1/2 tablespoon sesame oil
* 1/3 cup large diced Vidalia onion
* 1/3 cup large diced celery
* 1/3 cup carrots sliced 1/4-inch thick, on a bias
* 1/3 cup large diced red bell pepper
* 1/3 cup large diced green bell pepper
* 1 cup fresh pineapple, cut into 1-inch cubes

Directions

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

I finally decided to try this recipe that I tore out of my Cooking Light magazine, in 2005. It has been hiding in my huge pile of recipes to try for nearly 4 years!!

I was cooking for myself, so I just made rice as a side. It was tasty and really easy. When I make it again, and I will, I will double the honey mixture, there was just enough but it felt a little skimpy. I didn’t take any pictures, so I borrowed the one from the recipe page online. Starr stopped by just as I was finishing up, she had already eaten dinner, but she was tempted to try a taste anyway. She gives it a thumbs up.

I just had some of the leftovers warmed and in a sandwich. Yum!

I didn’t take any pictures! We were hungry! This recipe has become one of Starr’s recent favorites:

Orange Pork Medallions

One pork tenderloin, trimmed
2 T flour
salt and pepper to taste
2 to 3 T olive oil
1 cup orange juice
1/2 t dried basil
2 T brown sugar
2 T red wine vinegar
1 clove garlic, minced
1/2 t chili powder
1/4 t onion powder (if I had green onions and if Starr wasn’t eating with me, I would sliced them and use them instead!)
1 T corn starch mixed with a little water making a slurry

Heat oven to 350. In a small bowl, mix together the orange juice, basil, brown sugar, vinegar, garlic, chili powder and onion. Set aside.

Combine flour, salt and pepper.

Slice pork tenderloin into 1-inch rounds. Using the heal of your hand, flatten each slice slightly.

Coat pork medallions with the flour mixture.

In a large skillet, heat olive oil over medium high heat. Saute pork slices for about 2 minutes on each side, or until browned. Transfer pork to an oven safe dish and pour orange juice mixture over the top.  Bake for 20 minutes or until pork is fully cooked.

Turn pork in the juice and remove to a plate. Pour orange juice sauce into a small sauce pan and add corn starch slurry. Heat to boiling to thicken the sauce. (Next time I might try adding the cornstarch to the orange juice with the rest of the sauce ingredients, instead of separately.)

Serve the pork and sauce with rice, or your favorite sides.

Until late Thursday, I have the house all to myself. Starr is out of state on an spur-of-the-moment trip to visit my folks in California.

I mentioned a couple weeks ago that my parents breezed through town on their way to California. They have rented a cute little apartment for a couple months while my dad is undergoing treatment for cancer. He had to be there on the 28th of May, but they aren’t actually starting treatments until the 18th of this month. With time on their hands, they called and asked if Starr would be interested in joining them for a few days. Would she ever! We bought last minute tickets with frequent flyer miles and she’s off!

Just like that.

It’s really quiet around here.

When Starr is away, I like to make food that she doesn’t care for, but I love. Tonight is was Lemon Chicken:

As usual, I really don’t have a recipe. I made it the first time using Rachel Ray’s Lemon Chicken Recipe, but usually just wing it using ingredients on hand and I don’t use the water, it made the sauce way too runny.

Mine goes a litte like this: Toss cubed chicken breast in flour seasoned with salt and pepper. Heat saute pan and add Wok Oil. Infused with garlic and ginger this oil adds a nice flavor to the chicken. Add chicken to pan and saute until just done, don’t overcook. Remove the chicken from the pan and set aside.  Add lemon curd to the pan, using a whisk to pick up any bits from the bottom of the pan. Use enough lemon curd to make plenty of sauce to coat the chicken. Once the lemon curd starts melting I add a little apple cider vinegar. Once the lemon curd has melted and the vinegar is incorporated, I add some sliced green onions and grated lemon peel, if I have those things on hand.  Return the chicken to the sauce and stir to coat. Serve with rice.

Last night it was Sauteed Tequila Lime Shrimp Tacos with Mango-Pineapple Salsa from the Lifetime show Cook Yourself Thin. Starr didn’t think she would like it, but she did. A lot! We didn’t make the black beans, because Starr knew she didn’t like them and I didn’t have the energy to make them just for me. Next time I will make some cilantro lime rice to go in the tacos a-la Qdoba or Chipotle. Yum.

At Randi’s request…a photo. Of the Mango-Pineapple Salsa!

Sauteed Tequila Lime Shrimp Tacos With Mango-Pineapple Salsa and Spicy Black Beans

For the shrimp tacos
2–4 tablespoons olive oil
1 garlic clove, chopped
1/2 teaspoon ground cumin
Pinch red pepper flakes
1 pound medium shrimp, deveined
3 tablespoons high-quality tequila
Salt, to taste
Pepper, to taste
1 teaspoon dried chipotle powder (I didn’t use this, I used spicy chili powder instead. The chipotle powder was $11.00!! Yikes.)
2–3 tablespoons cilantro, chopped
4 whole-wheat tortillas

For the mango-pineapple salsa
1 large ripe mango, chopped
1/4 cup red onions, chopped
1/4 cup red bell pepper, chopped
1 8-ounce can pineapple tidbits in juice, drained
1 tablespoon freshly squeezed lime juice
1–2 tablespoons cilantro, chopped
Salt, to taste

For the spicy black beans
2 tablespoons onion, chopped
1 garlic clove, chopped
1 tablespoon ground cumin
1 14-ounce can black beans
2 tablespoons red pepper flakes

1. To make the shrimp tacos: In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Carefully add the tequila and flambé. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss.

2. In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side.

3. Plate one tortilla per person and serve three shrimp in each taco.

4. To make the spicy black beans: In a saucepan over medium heat, add the chopped onion and chopped garlic clove. Sweat the onions for about 2 minutes. Add the cumin and the black beans. Stir and add the red pepper flakes. Simmer for about 5 minutes.

5. To make the mango-pineapple salsa: Peel the mango and chop into small dice and place in a bowl. Chop the yellow and red bell peppers and add them to the bowl with the mango. Add the drained pineapple tidbits and chopped red onion and toss together. Squeeze some lime juice over and toss. Add the chopped cilantro, salt to taste, and toss. Refrigerate until ready to serve.

I just noticed that the title says lime shrimp tacos…I don’t see lime in the taco ingredients. I did think that a squeeze of lime might be a nice addition last night. Next time…