What do you do when you make muffin batter and you can’t find your muffin tins? You bake your muffins in 5 inch deep dish pie pans. Isn’t that what everybody does? Seriously guys, I keep all my baking stuff in the cupboards above the stove. My muffin pans aren’t there and I can’t find them anywhere. It is driving me crazy that I can’t find them.
I am one of those rare cooks who loves to bake as much they love to cook. My absolute favorite thing to bake is muffins. I love turning on the oven on a cold, rainy, or snowy day and filling my apartment with warm, sweet smells. I have been interested in learning to bake with alternative flours for a while but never tried it because alternative flours can be expensive. I decided try this paleo muffin recipe because I already everything but the coconut flour after of doing a couple of rounds of Whole 30. I can afford the $4.50 for a couple of pounds of coconut flour.
I also wanted to try this recipe because I know I can count on recipes from Physical Kitchness to work and taste good. I wasn’t disappointed. The muffins had good texture and were lightly sweet. They were tender and moist, everything a muffin should be. I think this recipe would make a good base for many other muffin experiments.
Preheat the oven to 350 degree. Place mufifin liners in the muffin tin, set aside. Shred the zucchini and place it in a colendar. Sprinkle the zucchini with salt and let sit for 10 minutes. Add the halved strawberries, almond butter, melted coconut oil, and honey in a blender and blend until creamy and well combined. Pour the almond butter/strawberry mixture into a medium bowl. Add the eggs, zucchini, vanilla and apple cider vinegar. Mix until well combined. In another bowl, combine the coconut flour, almond flour, baking powder, baking soda and salt. Combine the wet ingredients with the dry ingredients and mix until just combined. Fill each muffin liner 2/3 full. Top each muffin with finely diced strawberries. Bake for 20 -25 minutes or until a tooth pick inserted in the center comes out clean.
On March 6th, my blog turns 4 years old. In honor of the occasion, I am going to do something a little different. For the month of March, I am going to feature recipe adaptions from 4 bloggers that have inspired me as a blogger, a cook and on a personal level.
First up, is Chrissa from Physical Kitchness. I found Physical Kitchness last April when I did my first Whole 30. One of the things I love about Physical Kitchness is her quick and easy approach to Whole 30 recipes. You don’t have to make other recipes to include in her recipes. You don’t have to spend hours cooking one meal. I also love that many of her recipes can fall under the heading of comfort food, like her sloppy joe potatoes. They are so yummy and something I can make when I have people over that everyone will like Whole 30 or not. Many of Chrissa’s recipes are so good, you will love them whether or not you ever do a Whole 30.
I love pork loin. I love my pressure cooker. It was inevitable that I would try this recipe when I saw. It is so good and the left over sauce is good eaten with a spoon but you could also use it as a stir fry sauce.
1 tablespoon arrowroot powder + 1 tablespoon water
Preheat the pressure cooker on the saute function. When hot add,the oil. When hot, sear the pork loin, 2 minutes per side on all sides. Add the coconut aminos, pineapple juice, sesame oil, apple cider vinegar, and ground ginger. Lock the lid. Cook on high pressure for 8 minutes. When the timer is up let sit in the pot for about 3 minutes. Release the pressure manually. Remove the tenderloin and let rest while you prepare sauce. Combine the arrowroot with one tablespoon water, mix well to avoid lumps. Add the arrowroot/water mixture to the pot and whisk until the sauce is thickened. Serve with the sauce spooned over the top.
Taped to the inside of my cupboard doors are 5 recipes. I always keep the ingredients for these recipes on hand for those days when cooking seems like a chore, not a joy. The recipes can be made in 20 minutes or less. The recipes weren’t Whole 30 so I can’t use them on a round. I really missed them. So I decided before I did my second round I would have a Whole 30 version of my fast five. This is what I came up with. At this point, I probably could add many more quick and easy recipes to this list. Like cooking in general, cooking a Whole 30 only has to be as complicated as you want to make it. Find the non Whole 30 recipes for my Fast Five under the title of What to Cook When You Don’t Feel Like Cooking.
Saint Patrick’s day is a little over a month away so it is time for the annual lets find new flavors of soda bread challenge. Every year, I host a small gathering of people who have the good taste to like corned beef and cabbage. Every year, it is my job to bring one or two loaves of a new flavor of soda bread. It’s getting harder and hard to find flavor combinations I haven’t tried.
This year I was inspired by a bunch of fresh rosemary I was trying to find a use for, I googled rosemary soda bread and the recipe for this rosemary an cheddar soda bread came up. It sounds a little weird but tastes really good.
Soda bread is also a very forgiving thing to bake, you just can’t mess it up. I got all the dry ingredients mix up only to realize I didn’t have any baking powder and what I thought was buttermilk was actually skim milk, fine for drinking but horrible for soda bread. A run to the store just wasn’t possible at 4 am. Yeah, I bake at 4 in the morning. It beats laying in bed and being pissed I can’t sleep. So I tried some homemade substitutions I had in my notebook for sour milk and a home made baking powder. The substitutions worked really well, except the baking soda left a light blue tint in some areas. It was still good.
Preheat the oven to 425 degrees. Spray a baking sheet with a non stick spray. In a medium bowl, add the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese. Mix well. In a small bowl, combine the buttermilk and lightly beaten egg. Mix well. Add the buttermilk mixture to the flour mixture. Mix until it becomes a sticky ball. Dump the dough out onto a flour dusted work surface and roughly knead the dough into a ball shape. It may be on the wet side so have some extra flour on hand for dusting. Place the dough onto the prepared baking tray. Using a sharp knife, cut on x about 1/4 inch deep across the loaf. Bake at 425 degrees for 25-35 minutes and the top is golden. Let cool 20 minute before serving.
Calling all mini pressure cooker (3 1/2 quarts or less) owners. There is finally someone creating pressure cooker recipes just for you. Christina Lane, of Dessert For Two, is pressure cooking’s newest fan and she is creating small batch recipes for her Instapot mini and sharing them with us.
I really like this recipe because it is almost impossible to find a broth without sugar or soy in it. Why? Why? Why? The batch makes enough for one reasonably sized batch of soup.