Happy Monday!   Why did I make applesauce based muffins?  Well, Saturday we were shopping and the kids were strolling down the aisle with us and all of a sudden I hear…. let’s buy applesauce , let’s buy applesauce.  I was like… ummm OK so I picked up the 6 individual servings of unsweetened applesauce and kept moving.  Later that night after supper, zesty junior asked for some apple sauce.  Immediately within seconds princess zesty asked for the same thing.

After a total of 30 seconds… all I hear was  – oh yuck.  I DON’T like this, I DON’T like this.  Oh dear…. why in the world did we buy it?  Oh I thought I would like it Dad – me too dad.  The muffin was born.

Now, I never seem to have super success with muffins either a:) because they are too boring and dry or b:) because I eat them all when they are baked.  Both somewhat of a problem.  I knew I could not throw this applesauce in the garbage so away I went.

Ingredients

• 1 Egg
• 1 Cup applesauce
• 2/3 Cup buttermilk
• 1/3 Cup packed brown sugar
• 1/4 Cup fancy molasses
• 2 Tbsp. vegetable oil
• 1 Tsp. vanilla
• 1 Cup natural wheat bran
• 3/4 Cup ground flax seed
• 2 Cups all-purpose flour
• 1 Tsp. baking soda
• 1 Tsp. cinnamon
• 1 Tsp. salt
• 1 Cup chopped apple

Preparation

1. Place oven rack in center of oven; turn on heat to 375°F (190°C). Brush each muffin cup lightly with oil or line with paper liner; set aside.
2. Break egg into large bowl. Measure applesauce, buttermilk, brown sugar, molasses, oil and vanilla into same bowl. Whisk together with egg until smooth.
3. Add bran, apple  and flax seed and with a wooden spoon, stir well. Set aside for 5 minutes for bran to soften and absorb some of the liquid.
4. Measure flour, baking soda, cinnamon and salt into separate large bowl. Move applesauce mixture over dry ingredients.  Stir together until combined and no streaks of flour remain.
5. Using ice cream scoop or large spoon, fill muffin cups to the top with batter. Bake for about 22-25 minutes or until golden and domed and tops feel firm to the touch.
6. Remove from oven to rack and let cool for 5 minutes. Lift muffins out of pans and let cool completely on rack.
7. ENJOY!

Zesty Tip: Muffins can be wrapped individually in plastic wrap, enclosed in an airtight container or large freezer bag and frozen for up to 2 weeks.

Alright, the verdict on the muffins were decent.  They were flavorful and moist but I think I may have mixed the batter too long as the outside of the muffins were kind of tough.  Does anyone know the real trick to making an amazing muffin?  Let me know because I do like to eat them.

Have a great Monday and I will be back on Wednesday.

Take care

zesty

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Middle of the week…. Whoooo Hooooo!  And believe it or not it is not raining here.  The amount of rain we have had here in the past 4 weeks is nuts.  I feel I have to buy a baler so I can get the grass cut.  I was out last night in between rain drops and took a walk around the house.  The grass/weeds were so tall they almost made me cry.  You know I am pretty tough so I held the tears back and forged ahead.

As we move onto the food, I thought I would share one more savory apple dish to continue on from my apple and rice dish from Monday.  This dish today is a cross between scalloped potatoes and a chicken potato casserole.  The only big difference is I add some apple slices to compliment the chicken.  The sweetness of the apple goes well with the chicken and because it is braised in cream sauce – it is SO good!

Ingredients

• 4-6 pieces of chicken ( legs, wings, thighs or breast )
• 2 Medium apples, peeled and sliced
• 1/2 Tsp. Nutmeg
• Cilantro for garnish
• 2 cloves of garlic, minced
• 1 Tbsp. Mustard
• 1 Tbsp. Brown sugar
• 6 medium potatoes, peeled and thinly sliced
• 4 Tbsp. butter
• 3 Tbsp.flour
• 1 Tsp. salt
• 1/4 Tsp. pepper
• 2 1/2 cups milk
• 1 small onion, finely chopped

Method

1. Preheat oven to 350ºF.
2. For the chicken, in a preheated pan begin to sear chicken on all sides and once golden brown, set aside.
3. In a bowl combine garlic,nutmeg, mustard and brown sugar and mix together to make a paste.
4. Smear the paste over the chicken and set aside.
5. For the potatoes, heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time.
6. Heat to boiling. Boil and stir 1 minute.
7. Arrange potatoes and apples in greased 3 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Add the chicken pieces through out the casserole dish as well.
8. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.
9. Cover and bake until potatoes are tender, about 60-70 minutes.
10. Let stand 5 to 10 minute before serving.
11. ENJOY!

Zesty Tip: Add 1/2 to 3/4 cup grated cheddar cheese to the sauce and mix to melt. Sprinkle bread crumbs on the top if the potato mixture before baking and bake as above. Easy au gratin potatoes!

So there you have it.  Comfort food at it’s simplest form but if you try this… I am sure you will be happy!  Nothing fancy, just serve in a big heaping plate and squat down on the couch and enjoy.

No squatting on the couch for me tonight.  I have been invited to attend the One Year Gala for the G! Magazine tonight.  How exciting, I know.  I will have to dust off the dress clothes and get a hair cut…

I will fill you in on how it went on Friday.

Take care

zesty

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Good morning!  I have a tendency to use the ingredients on hand and come up with some odd pairings, unique combination or just all out crazy dishes.  For this dish, I combined the fresh taste of mint and crunchy royal gala apples, green peas and some jasmine rice.  Interesting combination?  Tasty?  I would say yes to all of the above.

This would be a great side dish with roasted pork or even a blackened roasted chicken.  You could also serve this cold as a salad but I chose to eat it hot.

Ingredients

• 2 Cups Jasmine Rice
• 1 Cups frozen Peas
• 2 Apples,  cubed
• 2 Sprigs of fresh mint
• 1 Tbsp. Apple cider vinegar
• 1 Tbsp. Olive oil
• 1 Garlic clove, minced
• 1 Tsp. fresh ginger, minced
• Salt and pepper

Method

1. Cook the rice according directions an set aside.
2. In a large preheated skillet add the olive oil, garlic and ginger and begin to cook.  Toss in the apples, vinegar, and cook for a couple of minutes.  Toss in the peas and let cook through.
3. Season with salt and pepper
4. Add the mint at the last minute, stir in the rice and mix together.
5. Garnish with a touch more mint.
6. Enjoy!

Zesty Tip: You want the apples to still have a crunch so I started off with a hard apple versus a soft apple like MacIntosh.  I find the galas can hold up tot he heat and not break down.

I hope you have a great Monday.  The rain here is “raining on my parade” to say the least.  We have a lot of work to be done outside and nothing has started as of yet due to the weather.  I am trying to stay optimistic but if this continues I am sure to be cranky?

Do you find weather effects your mood? Let me know because I never used to think it had an impact on me but now I am second guessing.. ha!  I will talk to you on Wednesday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty