24 October 2014

Toast Those Muffins

We had a Dunkin Donuts chocolate chip muffin kicking around the kitchen that no-one seemed interested in eating because it was two days old, after all, and lost much of the fluffy cake-like qualities that make Dunkin Donuts chocolate chip muffins worth eating in the first place. I didn't want to throw it out -- waste of food/money -- but I couldn't see how to make it taste good, again.

And then I remembered how The Husband love's the chocolate chip muffins at The Shack in , because they butter and toast the split muffins on their griddle. And I thought "I have a cast iron skillet and butter!" And, you know, it worked out pretty well! The muffin -- warm, crunchy, and buttery -- was a lovely bit of decadence on a dreary October evening.


Cut your muffin in half. Heat a blob of butter in a cast iron skillet until it's foamy.


And halved muffin, cut side down, to skillet and cook until beautifully browned.


Serve with a dollop of whipped cream, because whipped cream makes tasty toasty muffins even better.

21 October 2014

Achoo.

I didn't post a menu plan for Menu Plan Monday this week, because I have an irksome cold The Husband is also in the midst of succumbing to and it seemed pointless to plan meals when I have both no energy and no sense of taste. Seriously, I can tell if something is salty or sweet, but that's about it. I had a piece of bacon with breakfast this morning and all I could tell you about it was that it was very crunchy.

*cries*

So what have we been eating? Soup from the deli. Soup from tins. Sandwiches from the deli. Heat-and-eat things from the freezer. Pie. (Did you know warm mixed berry pie with cold vanilla ice cream is the perfect thing for a sore throat?)


I'd like to go back to childhood, when my mother's cure for a cold was lots of bed rest, chicken soup, ginger ale and, if things were bad, some junior strength Tylenol and disgusting-tasting Cepacol throat drops. I knew I was really sick when the sticky bottle of impossibly-disgusting-tasting red Triaminic showed up!

But I'm adult and have to go to work. So yay for DayQuil. And Motrin. And big cups of herbal tea.

And tissues with lotion.

18 October 2014

Easy Lemony Roasted Broccolini

Stopped at Trader Joe's the past weekend to stock up on frozen bricks of grass-fed organic beef ... and, of course, picked up a bunch of tempting-but-not-on-the-shopping-list items. Like a package of fresh broccolini ("baby broccoli"). It's good stuff, but I'm the only one who eats it so it means taking broccolini to work all week. That's no hardship, but I have to make sure I've cooked it in a way that microwave reheating it won't turn it mushy and 'orrible.

Roasting to the rescue. Well, under-roasting so that the broccolini is cooked but still a bit crunchy. Al dente broccolini, if you will. It kinda-sorta worked ... the broccolini was delicious straight from the oven but reheating still did some damage.

Easy Lemony Roasted Broccolini

Yield: 2 servings

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 15 mins.

Total time: 20 mins.

Ingredients

  • 15± fresh broccolini stems, washed and trimmed
  • 2 cloves garlic, pressed
  • Olive oil, as needed
  • 1 lemon, zested
  • Salt and pepper, as needed

Instructions

  1. Preheat oven to 400°F.
  2. Spread broccolini on large jelly roll pan and toss with olive oil, salt, pepper, garlic, and lemon zest.
  3. Roast for approximately 15 minutes or until stems are crisp-tender and tops are slightly browned.
  4. Remove from oven and allow to cool. When reheated and ready to serve, sprinkle with a little lemon juice.

When I reheated the broccolini in work's microwave, the stalks stayed fairly firm ... but the lovely crisp tops went limp. Next time, I will pack in glass instead of plastic and try reheating the broccolini in the toaster oven. Perhaps they will retain their crispness a bit better that way?