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Main Dish
Jun 2nd, 2004

As tempting as Priya's culinary concoction sounds, I ended up going with an old stand-by: blueberry muffins. In honor of our healthy muffin discussion, I picked a recipe that I found in a compilation of recipes from Cooking Light magazine. The recipe used very little sugar, no butter (2 tbsps of canola oil instead), and vanilla yogurt as a moistener and sweetener. A little sugar is then sprinkled on top before baking.

The results were, well mixed I guess you could say. The first problem was that the batter ended up really thick, more like paste than the usual thin muffin batter I'm used to. The second problem was that I let my frozen blueberries sit out before folding them in, as I was attempting to cook dinner at the same time, so they got all defrosted and juicy. The combination of the thick batter and messy juicy berries meant there was no way to avoid the blueberry juice seeping into the batter and turning it that oh so attractive shade of greenish blue. The sprinkling of sugar caused the tops to turn a pretty dark golden color. So I ended up with golden topped, green swirled blueberry muffins. The taste was okay, the vanilla yogurt (and additional teaspoon of good quality vanilla extract) added a nice vanilla flavor, but the texture had that spongeyness too it that so many 'lite' recipes do.

I think I will continue searching for a good healthy blueberry muffin recipe. I'll let you know how that turns out. Oh, and here is a tip for preventing your blueberry batter from turning blue/green. It wasn't enough to save me this time, but if you are using fresh berries, or still frozen ones, toss them with a bit of flour before folding them into the batter. It is supposed to prevent any juice from leaking out.

Percent of recipe eaten by Jay: 80%. After protesting that he doesn't like things in his muffins (apparently chocolate chips are acceptable but berries are suspect), he happily chomped down the outside of the muffin, leaving the inner core of the muffin on his plate (too smushy) to be happily scooped up and consumed by our resident low lying scrap trawler - Ian.


Comments

Oh, I am ever so happy that I am not the only one embracing my inner chef. Shannon, remember making pasta together in Bekins basement? I am desperately trying to feel comfy in the kitchen. Years ago Papa Geno got me a subscription to Bon Appetit. Luckily I thought they looked attractive in my tiny kitchen and kept them all, unread. Now I am reading them and they are full of, you guessed it, recipes! They are rather complicated and involve specialty items that can cost more than our mortgage, but the dinners are delish and they do have an everyday cooking section in the back. I like it ever so.

I have a great salmon recipe that I'll need to track down and get y'all in time for the BBQ season. Thanks for the cookbook tips Kymmie and may I add the Joy of Cooking. Very basic and essential for helping figure out things like how does one julienne. Or you could just call Michael.

Oh and hey, I made ginger bread yesterday! Not the low fat type, but really really good.

-posted by Katie on Mar 8th, 2006
yeah food chat!

-posted by adm on Mar 8th, 2006
Grilled Wild Salmon Fillets with Creamy Horseradish Sauce

6 servings

Sauce
3/4 c sour cream (we use 1/2 cup)
1/4 c mayo (we use 1/2 c plain yogurt)
2 tbsp prepared white horseradish
2 tbsp chopped fresh basil
1 tbsp fresh lemon juice
1 tsp soy sauce

Salmon
nonstick veg oil spray
3 tbsp vegetable oil
1 tbsp prepared white horseradish
1 tbsp soy sauce
1 garlic clove, minced
1/2 tsp salt
1/4 tsp coursely ground black pepper
6 1-inch-thick wild Alaskan salmon (six oz each)


For sauce: Mix all ingredients in a samll bowl. Season with salt and pepper. can be made 1 day ahead, cover and chill)

For salmon: Spray grill rack generously with nonstick spray. Prepare BBQ med high heat). Whisk oil, horseradish, soy sauce, garlic, S&P in another
small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to
plates and serve with sauce.

ENJOY!!

-Katie

-posted by Katie on Mar 8th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com