Yes, we’ve been gone for quite a long while – between exams, projects, and that holiday season thing, life was a tad hectic in Foodbunch land. BUT things have calmed down a bit (for now), so we’re hoping to post more often in the future. Now, on to today’s recipe.
As a home cook, it is important to have a repertoire of recipes you can pull out at a moment’s notice (you know, your family shows up unannounced, you end with a hot date, or you’re just plain hungry). We’ve covered one such recipe before, and today we’re going to show you a really easy dessert recipe that needs very few ingredients and can be endlessly tweaked. Read on for our version of Fruit Crumble/Crisp.
I recently discovered something quite remarkable about baking muffins. Odd, since I have been baking them for 45 years. No matter, I am a big enough man (figure of speech) to admit that I can still learn new tips. And this one is so simple it seems a trivial change to an ingredient. But it makes a HUGE difference to the result. Seriously, I’m shocked that a) I didn’t know this before and b) how much it transforms your muffins from really pretty darn good to fantastic!
The secret is with the oats. Before adding the oats to your muffins, add boiling water and let it rest 15 minutes. The difference is in the texture of the muffin. Lighter and somehow more flavorful. For each cup of oatmeal, add 1/2 cup of boiling water.
Give it a whirl!
Really Good Oatmeal Muffins
Preheat oven to 350 F.
Grease or line muffin pan with muffin cups.
In a small bowl, combine:
1 cup rolled oats
1/2 cup boiling water
Grated rind of one orange
1/2 cup orange juice
By hand or with mixer cream together:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/3 cup white sugar
1 tsp vanilla extract
Mix lightly until combined.
1 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
Add to butter mixture and combine. Add oat mixture and mix together.
1 cup raisins
Spoon into prepared muffin pans, filling 2/3 full.
Bake at 350 F until golden brown, about 20 minutes.
Makes 12 muffins.
Enjoy them as much as everyone here at my house did!
We’re BIG fans of Greek food; greek salad, souvlaki, pita, hummus, tzatziki… we love it all! So when we were shopping for things for dinner one day and noticed how many calories are in your average store-bought tzatziki, we were BUMMED. It was no longer on the menu. I couldn’t just give it up though so we decided to just make our own low-fat version. It turned out great so when we had souvlaki for dinner tonight, it inspired me to share this recipe with all you trusty readers!
When I cook, I almost always like to ‘freestyle’ – using what I have on hand to modify recipes and try out new flavour combinations (I don’t, however, rap… sorry to disappoint you). Many people, including the other half of the FoodBunch, really like to cling to recipes – but I would encourage everyone to give freestyling a shot. In my mind, THE easiest way to step slightly outside of the box while keeping a feeling of comfort is by making tomato sauce.
You know, some foods have that uncanny power to transport you to a different place or a different time in your life. I needed an idea for dessert to take to Leslie’s tomorrow – something classic, pretty to look at and over the top yummy. Several things would fill this bill, but I knew I’d found the perfect recipe when suddenly I had the sensation that I was 12 years old, sitting patiently at my parents’ dining room table waiting for my serving of Pineapple Upside Down Cake. I would take tiny little bites to try and make it last. Mmmmmm mmmmm.
This recipe is my grandmother’s (Paul’s great-grandmother).
Every time I visit Vancouver I am dumb struck. How can this beautiful place be only an hour away from Calgary, the world’s bleakest spot in winter?? Why do I not live here?? Vancouver is positively stunning in fall; the leaves are all manner of red, orange and green. Green grass, green hedges, lots of green that I know endures all winter long. So, to all those people that say its too rainy and too gray in Vancouver, you have it all wrong!!
Green also defines the Vancouver food scene. Sustainable fishing, organic farming, freshness, vibrancy. These are adjectives commonly seen both eating out and cooking in . And they particularly describe my favorite place to shop for groceries or prepared items: Granville Island Market. There is something about this bustling wharfside market that is intoxicating, to say nothing of the exceptional produce, meat, seafood and baked goods available. Every meal I prepare here in Vancouver is 100% better, due entirely to the freshness of the ingredients.
Thursday seems like such a long time ago. However, I ate about 48 lbs of turkey and other delicious things this weekend, and I can’t be expected to write anything intelligible with that much tryptophan in my system. So, better late than never it is – our dinner from Thursday, with recipes from Ricardo Larrivee (AKA Canada’s jolliest Quebec chef).
Thanks first of all to the TwoBunch for including me as contributing author to the FoodBunch Blog! I suppose I know a thing or two about cuisine and have certainly prepared my share of turkey dinners so here are some thoughts on this year’s menu for our belated Thanksgiving.
Today I saw a tweet from Food Network Canada about their recipe of the day – Buffalo Chicken Mac & Cheese. This was obviously instantly desirable, regardless of the equally obvious gluttony of it. The existing recipe sounded excessively cheesy to us (an odd idea, to be sure), so with a few modifications we took a stab at making our own, lowER calorie version.
Read on for the specifics of what turned out to be a rather delicious experiment. Pasta, cheese, hot sauce – need we say more?