Sunday, January 10, 2021

Maple Oat Nut Muffins

 I make a small batch of these for weekday mornings. It makes 6 muffins.

Ingredients:

1 cup rolled oats

½ cup milk (any type will do, I use 2%)

¼ cup maple syrup

2 tablespoons and 2 teaspoons of neutral oil (I use canola)

1/3 cup light brown sugar, packed

1 egg, beaten

¾ cup all purpose flour

½ teaspoon baking powder

¼ teaspoon cinnamon

¼ teaspoon baking soda

¼ teaspoon salt

½ cup chopped walnuts or pecans



Instructions:


  1. Preheat the oven to 400 degrees. Line 6 muffin cups with paper liners.

  2. Combine oats and milk in a large bowl.

  3. Add maple syrup, oil, brown sugar and egg. Mix until combined.

  4. Stir in flour, baking powder, cinnamon, baking soda, and salt until combined.

  5. Stir in nuts.

  6. Divide batter between muffin tins and bake for 22 minutes.

  7. Let muffins cool in the tin for at least 5 minutes.

  8. Once cooled, store in an air-tight container for about a week.


Saturday, October 31, 2020

UPDATED: Salmon Cakes

The original Salmon Cakes can be found HERE, but I edited this recipe so it's easier and so much easier. 

Ingredients:

¾ lb salmon, skin and bones removed and roughly chopped

1 medium sweet potato, cooked, without skin

1 large egg

1 tbsp olive oil

½ onion diced

3 cloves garlic, minced

2 tbsp fresh ginger, minced (optional)

1 ¼ cups oats

2 cups baby spinach, minced




Instructions:

  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.

  2. In a large skillet, heat up 1 tablespoon of olive oil. Add onion, garlic, and ginger. Saute for 2-3 minutes until soft. Then add spinach, cooking until wilted. Add to a food processor.

  3. Add salmon, egg, cooked sweet potato, and oats to the food processor with the spinach, onion, garlic, and ginger. Pulse until the mixture comes together. Add spinach, and pulse just until you see it mixed through.

  4. Spoon mixture into little circles, about 1-2 tablespoons each. Bake for 20 minutes, flip them, and bake another 10-15 minutes, making sure they reach 145 degrees. Serve immediately, or let cool and freeze for later.



Sunday, October 25, 2020

Super Easy Sweet Scones

  Ingredients:

2 cups all purpose flour

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1/3 cup sugar

8 tablespoons butter

1 cup of chips, nuts, raisins, whatever you choose (I like to do 1/2 cup chocolate chips and 1/2 cup of chopped walnuts)

1/2 cup sour cream

1 large egg


Instructions:

1. Preheat the oven to 400 degrees. Either grease a cookie sheet, or cover a cookie sheet with parchment paper.

2. In a medium bowl, mix sugar, flour, salt, baking powder, and baking soda. Mix in butter with your hands, rubbing the butter into the flour mixture until it resembles breadcrumbs. Stir in chips/nuts.

3. In a small bowl, whisk the egg and sour cream.

4. Using a fork, stir the sour cream mix into the flour mix until large clumps form. Use your hands to form into a ball. 

5. You can either take the ball of dough and slice into 8 triangles, or I like to shape it into 8 small balls. Place the scones on the cookie sheet and sprinkle a tiny bit of sugar on top. Bake until golden, about 15-17 minutes.

Saturday, October 17, 2020

Salmon Cakes

 Quick note: this recipe is pretty involved. If you're looking for an easier fish recipe, I'd recommend the Cod Cakes. My twins loved these Salmon Cakes, but they were kind of annoying to make. 

Ingredients:

¾ lb salmon, skin and bones removed and roughly chopped

1 medium sweet potato, cooked, without skin

1 large egg

1 tbsp olive oil (and more for cooking)

½ onion diced

3 cloves garlic, minced

2 tbsp fresh ginger, minced

1 ¼ cups oats

2 cups baby spinach, minced




Instructions:

  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.

  2. In a large skillet, heat up 1 tablespoon of olive oil. Add onion, garlic, and ginger. Saute for 2-3 minutes until soft. Add to a food processor.

  3. Return the pan to the heat and add in the spinach. Cook until wilted, about 2 minutes. Set aside.

  4. Add salmon, egg, cooked sweet potato, and oats to the food processor with the onion, garlic, and ginger. Pulse until the mixture comes together. Add spinach, and pulse just until you see it mixed through.

  5. Oil your hands and add another coating of oil to the pan. Roll the mixture into finger-like fritters and pan-fry until golden brown. Transfer to the baking pan. Continue with the remaining fritters, then bake until the internal temperature is 145 degrees, about 10 minutes.


Saturday, October 10, 2020

Pumpkin Peanut Butter Muffins

 

Ingredients:

3 eggs beaten

¾ cup smooth peanut butter (or almond butter)

¼ cup maple syrup

½ cup of pumpkin puree

3 tablespoons neutral oil (like canola)

1 teaspoon vanilla extract

¼ cup flour (gluten-free flour blend or whole wheat)

1 teaspoon cinnamon

½ teaspoon pumpkin pie spice

1 ½ teaspoons baking powder

¼ teaspoon baking soda



Instructions:

  1. Preheat oven to 350 degrees. Grease a mini muffin tin with nonstick spray.

  2. Add all ingredients to a medium bowl and stir 30-60 seconds to thoroughly combine, or use a blender and blend well.

  3. Spoon the batter into muffin tins. It should be about 1 ½ tablespoons of batter in each one.

  4. Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin tin. Remove and serve, or freeze for future consumption.




Blueberry Banana Oat Muffins

 

Ingredients:

2 cups rolled oats

½ cup shredded unsweetened coconut

¼ cup ground flaxseed

1 ½ teaspoons baking powder

¼ teaspoon salt

1 teaspoon cinnamon

3 large eggs

2 cups sliced very ripe (with brown spots) bananas – about 2 medium/large bananas

¼ cup coconut oil melted

1 teaspoon vanilla

¼ cup maple syrup

1 cup fresh or frozen blueberries



Instructions:

  1. Preheat the oven to 350 degrees, and coat a mini muffin tray with nonstick spray.

  2. Place the oats, coconut, and flaxseed into a food processor and process for about 30 seconds or until the oats resemble a coarse flour. Add the rest of the ingredients except the blueberries and process to combine well. Remove the blade and stir in the blueberries. Spoon into the prepared muffin cups to the brim.

  3. Bake 28 minutes or until the edges are just starting to turn golden brown. Let cool in the pan. Run a paring knife around the edges of the muffins and gently remove from the pan. Serve warm or chilled, stored in the refrigerator for up to 5 days, or frozen for up to 3 months.


Notes: Everyone loved these! My boss even ended up eating some of them for breakfast!

Nanny Fail: Who GRATES a Stupid Onion?!

 So this isn't really a nanny fail per se, I guess I'm just sensitive to onions. I always have been. When I was little I hated onions, and now if I'm cooking something in my own apartment, I make my husband chop the onion for me. If I try to chop an onion in a poorly ventilated kitchen (like my tiny galley kitchen) my eyes get red, sting, and tear up almost immediately.

One of my first recipes I made for my twin NKs (nanny kids) involved a chopped onion, but I had no problem in my boss's home since they have much larger kitchen. So I didn't tell my employers about my eye sensitivity. I mean, everyone tears up cutting onions, right? I didn't want to seem like a complainer. Plus they had a nice big window in the kitchen I could open if I needed it.

A while later, my MB (mom boss) suggested I make these meatballs for the boys. The original recipe required a grated onion. Not chopped, GRATED. I thought, no problem, I had grated other vegetables for their recipes before, like zucchini, which was easy enough although a bit messy and time consuming. I started with the grated sweet potato, which wasn't an issue, but needed a bit of elbow grease. 

First off, grating an onion basically turns it to liquid. It's also super difficult and my hand nearly slipped a few times. Then my eyes started to go. I mean BAD. It felt like someone was stabbing me, and my eyes were streaming. I had to close my eyes, but as I said, the onion was turning to liquid. I didn't want to cut my hand, so I quickly rinsed my hands and walked into the living room, just to get away. I blinked a million times, and felt a bit better, and tried to continue. I made it maybe 30 seconds before I was a mess again.

Then my DB (dad boss) walked inside and saw me. He looked shocked. I thought my eyes probably looked like I was about to cry, so I told him I was totally fine, the onions were getting to me. I told him that grating the onion was just a bit tough for me. He told me don't worry about it, and to just chop the onion. He offered to do it for me, but I told him I just needed to splash some water on my face. When I looked at myself in the bathroom mirror, I was red faced, puffy, and I could barely open my eyes.

When I came out of the bathroom, DB had opened all the windows and turned on the fan. Then my MB (mom boss) came out to the kitchen, trying to look casual, but I assumed DB told her I looked a mess. I told her I swear, I was fine, but the onions got to me. They probably thought my husband had left me or something!

After that, my bosses started buying pre-chopped onions, which I found truly kind of them. I can handle chopping them, but I'm pretty sure they started doing that for me. I know it's a tiny thing, and doesn't cost a ton, but it's the gesture. They're so thoughtful.

Anyway, grating onions is stupid! Any recipe I find that asks for a grated onion, I just finely chop it (or my bosses buy it already chopped). My NKs don't seem to mind, they gobbled up those meatballs!