March 10, 2011
Apple Struesel Muffins
This week, I celebrated International Women’s Day (March 8th). I know that to Americans, it’s an unknown holiday, but being born in Europe, my family always celebrates it. My dad actually mentioned to me this year on March 8th, “Can you believe they don’t know what this holiday is here, but 45 minutes away in Canada they’re celebrating it?”
As a part of my Women’s Day ‘celebration’, in addition to emailing a cheesy e-card to all my close girlfriends, I brought in these Apple Struessel Muffins to the hospital and handed them out. They are a perfect mix of sweet and tart (the tart coming from the Granny Smith Apples) and the crumb topping is to die for.
Happy (belated) International Women’s Day!
Apple Struesel Muffins
2 cups all-purpose flour
3 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup butter, melted
1 1/2 cups chopped peeled Granny Smith apples
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter
Preheat oven to 400 degrees F
In a large bowl, combine dry ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine sugar, flour and cinnamon. Cut in butter
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 20 muffins.
Taste of Home Cooking
March 8, 2011
Last weekend, my sister-in-law welcomed her first baby, my fifth niece, Clara. I haven’t gotten to meet her yet, but from the pictures, she looks precious. Knowing that as new parents, my sister-in-law and her husband are likely not getting much sleep and definitely not having much time to cook, I decided to make them a couple easy dishes (homemade hummus and chicken enchiladas that will be posted soon) that they can enjoy. Since I spent the weekend working in the emergency department, I wanted to make them something that wouldn’t take a whole lot of time to put together. Taking only a few minutes to make, but tasting gourmet, this hummus was the perfect solution. The wonderful thing about this recipe is that you can really alter it to please your palate by changing the amount of lemon and garlic you add. My only regret was that I didn’t triple the recipe to have enough for myself for the week.
2 cups canned chickpeas
1/4 cup tahini
2 cloves garlic
1/4 cup olive oil
2 lemons, juiced
1 tablespoon cumin
1/4 teaspoon cayenne
Fresh ground pepper
1/2 cup or more water
In a food processor, add 2 cups of chickpeas, 1/4 cup tahini, 2 cloves of garlic, 1/4 cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, 1/4 teaspoon cayenne, several pinches of salt, and some fresh ground. Pulse until roughly chopped.
Turn the food processor to on and pour about 1/2 cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more water and olive oil to get the desired consistency
Taste and adjust flavors to your liking.
Serve with pita or fresh vegetables.
Source: A Couple Cooks
March 4, 2011
Buffalo Chicken Wrap
I can safely say that hospital food would fall under both my and my husband’s list of ‘least favorite foods’. It is often fried and over-salted and just not very appetizing. However, once in a while, they will hit it spot on and make something actually good! Francis had the pleasure of visiting me at the hospital one day last year when they had buffalo chicken wraps and since then, he has been requesting that I make these wraps in our kitchen. I didn’t really have a recipe for them, but tried to throw them together with what I had and they actually turned out better than the originals (Homemade food tasting better than hospital food? Shocking!). Also, I know that ‘the match’ is not for two weeks (the day that decides where I will spend the next seven years of my life for residency), but if it happens to not be at my current hospital, it’ll be nice to know that I will have this dish as a reminder of my med school hospital.
Buffalo Chicken Wraps
For the chicken:
2 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup all purpose flour
1/2 cup buttermilk
1/3 cup Frank’s Buffalo Wing Sauce
2 Tbsp Butter, melted
salt and pepper
Vegetable oil (approximately 2Tbsp)
For the wraps:
3-4 9″ Flour tortillas
Ranch dressing for spreading
1 Roma tomato
Mexican blend shredded cheese
1/2 chopped shallot
Place flour seasoned with salt and pepper in a shallow dish.
Pour the buttermilk in another dish.
Dip the chicken pieces in the buttermilk followed by into the flour.
Heat up the vegetable oil in a skillet and cook the chicken pieces for 7-10 minutes, turning occasionally.
Meanwhile, in a bowl, mix the melted butter and buffalo sauce.
When the chicken is cooked through, throw the chicken into the bowl with the buffalo sauce and toss to coat.
Heat up a tortilla and spread ranch dressing on it. Add vegetables and chicken.
Source: Adapted from: Eat at Allie’s