Oct 04 2015
Permanent link to this article: https://life.mataruga.com/bread/banana-bread/
Sep 12 2015
Prep Time: 5 minutes
Cook Time: 15 minutes
Instructions:
1. Preheat your oven to 400°F.
2. Grease up your Muffin pan. You can either spray it down with some cooking spray, or you can do what I did which was smear some Coconut oil all over it.
3. Fit 1 or 2 slices of ham into each muffin cup. I used two because my ham was sliced real thin.
4. (Optional) Depending on if you want your eggs all scrambled or not, you can crack an egg in to a separate cup and beat it before dumping it in to the ham cups. If you do decide on doing this, you can also mix in your other ingredients (think chopped mushrooms/scallions/spinach).
5. If you like your eggs whole, go ahead and crack that egg in to the cup!
6. (Optional) Throw a few pieces of your chopped up scallions on top for garnish!
7. Pop that muffin pan in to the oven which you previously preheated 400°F and bake for or however well you like your eggs. When I went with 15 minutes, my scrambled egg version was more well done than my non-scrambled one, so you might want to keep that in mind.
Comment:
I baked this 2 weeks ago. I added some grated cheese on top of each egg nest. It was just delicious.
Permanent link to this article: https://life.mataruga.com/breakfast/egg-nests-in-ham-cups/
Jun 28 2015
The original link – From “Eat and Run” book by Scott Jurek
2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve sprinked with the cilantro. Makes 8-10 servings.
My comment:
Found bulgur wheat in the bulk food store. A great replacement for ground meat.
Permanent link to this article: https://life.mataruga.com/meal/minnesota-winter-chili/
Jun 28 2015
The original link – www.food.com
Ingredients
My variation:
– Added 3 instead of 1 egg
– Added 2 instead 1 1/4 cup of cornmeal
– Added 2 instead of 1 cup of flaur
– I did not add sugar at all.
Optional:
– Add 1 cup cottage cheese
– Add some feta cheese
– Add chopped swiss chard or spinach
– Add 1/2 cup sour cream
Permanent link to this article: https://life.mataruga.com/bread/cornbread/
Jun 15 2015
This is a great, easy flat bread recipe that makes a delicious side dish to any meal. These can be used for making pita sandwiches, pizza or pretty much anything.
Ingredients:
3 cups all purpose flour
1 cup ice water
3 tablespoons shortening
2 teaspoons salt
2 teaspoons baking powder
pinch of baking soda
Preparation:
Combine all ingredients and form into a dough. Cut into 4 or 5 equal pieces. Roll out to a thin 8 inch circle. Prick the surface of the dough with a fork and cook on an oiled hot griddle. Turn with a spatula. Watch these flat bread disks closely because they cook fast. Serve warm.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: Makes 4 or 5 breads
Permanent link to this article: https://life.mataruga.com/bread/griddle-flat-bread/
Jun 14 2015
The original link – Chef Michael Smith
In the Maritimes we don’t worry whether our chowders are authentic or not. We know a true clam chowder is just a bowl full of simple, hearty flavours. We often use canned clams and always stir in onions, potatoes and milk. We’re too busy asking for seconds to worry whether we got it right!
YIELD: 4 SERVINGS
4 slices bacon, chopped
splash of water
1 onion, peeled and chopped
2 stalks celery, chopped
generous splash of any white wine
1 cup heavy cream (35%)
1 cup milk
2x 5 ounce cans clam meat
1 large baking potato (unpeeled), coarsely grated
2 bay leaves
leaves from 3 or 4 sprigs fresh thyme
1x 14 ounce can unsweetened evaporated milk, or 1 1/2 cups regular milk
sprinkle or two sea salt and freshly grated pepper
handful flat parsley leaes
Toss the bacon pieces into a thick-bottomed stockpot with a splash of water. By adding water to the raw bacon you’re less likely to burn it as it gradually releases its fat and browns evenly.
Stir over medium-high heat until the bacon crisps nicely.
Pour off most of the fat. Add another splash of water to loosen the flavourful bits on the bottom and then add the onions and celery. Sauté them for a few minutes until they soften and smell great.
Add the white wine, cream, milk, clam meat, grated potato and the bay and thyme leaves. Bring the mixture to a slow simmer, stirring frequently. Turn the heat down a notch or two and continue simmering until the grated potato softens, releasing its starches and thickening the chowder, about 20 minutes. (A baking potato is the best choice for thickening the chowder because its high-starch, low-moisture flesh dissolves so easily.)
Add the evaporated (or regular milk) and continue stirring until it’s heated through. Taste the chowder and season it well with salt and pepper. Stir in the parsley and serve immediately. If you like, this chowder can be made a day or two in advance and then reheated. Its flavour actually gets better when it rests overnight.
For a distinctive flavour, try adding a spoonful or two of horseradish to the chowder. For a luxurious special-occasion treat, add lots of smoked salmon. You may also try stirring in one of your favourite fresh herbs at the last second. Dill and tarragon are traditional as are green onions. You may also stir in chunks of any fish you like, even canned tuna fish.
Permanent link to this article: https://life.mataruga.com/meal/maritime-clam-chowder/
Jun 14 2015
The original link – Chef Michael Smith
2 pounds stewing beef
a sprinkle or two sea salt and freshly grated pepper
a splash any vegetable oil
a few carrots, peeled and roughly chopped
a few stalks celery, roughly chopped
a few potatoes, peeled and roughly chopped
a few parsnips, peeled and roughly chopped
a few onions, peeled and roughly chopped
a 28 ounce can whole tomatoes
1/2 bottle hearty red wine
3 or 4 cups homemade or canned beef broth
a few bay leaves
few sprigs fresh rosemary
1 jar pickled baby white onions, drained
few handfuls frozen peas
another sprinkle or two of salt and pepper
Preheat a large thick-bottomed pot over medium-high heat.
Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper.
Add a splash of oil to the pot—enough to cover the bottom in a thin layer—and toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned.
Be patient when you’re browning the meat; it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty stew. As the meat browns, remove it from the pan, adding more oil and meat as needed.
Once the meat is done, discard the remaining oil but keep all the browned bits in the pan; they’ll add lots of flavour to the stew.
Add half of the vegetables—reserving the other half—and all the meat back to the pot. Add the tomatoes and enough wine and beef broth to barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer.
Continue cooking until the meat is almost tender, about 1 hour, then add the remaining vegetables, the baby onions and the frozen peas. Adding the vegetables in 2 batches allows the first batch to dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, another 30 minutes or so. When the stew is tender, taste it and season as you like.
You may use any combination of root vegetables you have on hand. You may use any cut of beef that’s labelled for stewing, simmering or braising. Try using fresh thyme instead of rosemary. You can also stir in several sliced green onions at the last second for a burst of colour and flavour. Shredded aged cheddar cheese or tangy blue cheeses are a great topping for each bowl.
Permanent link to this article: https://life.mataruga.com/meal/old-fashioned-beef-stew/
Jun 14 2015
The original link – Chatelaine.com
2 tbsp olive oil
2 Italian sausages
1 large onion, chopped
1 leek, sliced
3 carrots, diced
2 garlic cloves, minced
156ml can tomato paste
1 tsp coriander
1 tsp salt
1 small bunch kale, stems removed, chopped
540ml can lentils, drained and rinsed
Permanent link to this article: https://life.mataruga.com/meal/lentil-kale-and-sausage-soup/