Authors: Matt Kadey
Muffin Tin Chef (12 page)
BROCCOLI-MUSHROOM FRITTATAS
YORKSHIRE PUDDING WITH MUSHROOM GRAVY
QUINOA-MUSHROOM CAKES WITH SRIRACHA AIOLI
A frittata, a flat omelet as it's known in Italy, can be puffed up by swapping out the skillet for a muffin tin. What I love most about frittatas is that the ingredient possibilities are almost limitless. For a boost of protein, you could sneak in cooked chicken, diced anchovies, or your favorite sausage. There are countless other vegetable and cheese options.
Serves 5 V, G
Serves 5 V, G
1 tablespoon grapeseed or canola oil
3 cups chopped broccoli florets
1/2 cup diced broccoli stems, tough outer skin peeled off
2 cups sliced mushrooms
1 shallot, chopped
2 garlic cloves, minced
4 large whole eggs
3 egg whites
1 cup grated Gruyère or other Swiss-
style hard cheese (about 4 ounces)
juice of 1/2 lemon
1 tablespoon fresh thyme or 1 teaspoon
dried thyme
2 teaspoons grainy or Dijon mustard
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups chopped broccoli florets
1/2 cup diced broccoli stems, tough outer skin peeled off
2 cups sliced mushrooms
1 shallot, chopped
2 garlic cloves, minced
4 large whole eggs
3 egg whites
1 cup grated Gruyère or other Swiss-
style hard cheese (about 4 ounces)
juice of 1/2 lemon
1 tablespoon fresh thyme or 1 teaspoon
dried thyme
2 teaspoons grainy or Dijon mustard
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat the oven to 375°F. Heat the oil in a large skillet over medium heat. Add the broccoli florets, broccoli stems, mushrooms, shallot, and garlic, and cook until the vegetables have softened, about 5 minutes. In a large bowl, beat together the whole eggs, egg whites, cheese, lemon juice, thyme, mustard, red pepper flakes, salt, and pepper. Stir in the broccoli mixture. Divide the mixture among 10 medium muffin cups and bake until the eggs have set, about 20 minutes. Let cool for several minutes before unmolding.
SPINACH QUICHESIf you have family coming, these individual quiches are the perfect option to serve to discerning palates. You can also make these crustless if time is not on your side.
Serves 6 V
Serves 6 V
Crust:
3/4 cup whole wheat flour (preferably not pastry)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
6 tablespoons cold water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
6 tablespoons cold water
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Filling:
7 large eggs
1/4 cup skim milk
1/3 cup crumbled soft goat cheese (about 2 ounces)
1/2 cup roasted red pepper, diced
1 shallot, finely chopped
1 tablespoon fresh thyme, plus more for garnish
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups finely chopped spinach
1/4 cup skim milk
1/3 cup crumbled soft goat cheese (about 2 ounces)
1/2 cup roasted red pepper, diced
1 shallot, finely chopped
1 tablespoon fresh thyme, plus more for garnish
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups finely chopped spinach
For the Crust:
In a large bowl, stir together the whole wheat flour, all-purpose flour, and salt. Make a well in the dry ingredients and pour in the olive oil and water. Stir with a wooden spoon, form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
In a large bowl, stir together the whole wheat flour, all-purpose flour, and salt. Make a well in the dry ingredients and pour in the olive oil and water. Stir with a wooden spoon, form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 400°F. Divide the dough into 6 equal balls and roll each ball into an 8-inch disc on a floured work surface. Don't worry if the discs are not completely round, as jagged edges give them a rustic appeal. Gently press each disc into a jumbo muffin cup, making sure the dough reaches the top of the sides. Stuff each cup with a wad of aluminum foil or a paper liner filled with dried beans and bake for 15 minutes. Take the muffin tin out of the oven and remove the foil or liner and beans.
For the Filling:
Reduce the oven temperature to 350°F. In a large bowl, lightly beat the eggs. Stir in the milk, goat cheese, red pepper, shallot, thyme, salt, and pepper. Remove 2/3 cup of the egg mixture into a small bowl and set aside. Stir the spinach into the large bowl with the remaining egg mixture. Divide the spinach mixture among the crust-lined muffin cups. Top with the reserved egg mixture. Bake until set, about 25 minutes. Let cool for several minutes before unmolding. Garnish with fresh thyme, if desired.
QUINOA, KALE, AND FETA BAKEReduce the oven temperature to 350°F. In a large bowl, lightly beat the eggs. Stir in the milk, goat cheese, red pepper, shallot, thyme, salt, and pepper. Remove 2/3 cup of the egg mixture into a small bowl and set aside. Stir the spinach into the large bowl with the remaining egg mixture. Divide the spinach mixture among the crust-lined muffin cups. Top with the reserved egg mixture. Bake until set, about 25 minutes. Let cool for several minutes before unmolding. Garnish with fresh thyme, if desired.
This vegetarian main course rouses taste buds with a balancing act between two poles of flavor: salty and earthy. Feta cheese is salty enough, so don't add any salt. If available, try to use red quinoa for splash of color. And don't forget the olive oil for a peppery boost. Make sure to give your muffin tin a good greasing or use paper liners for these bites.
Serves 6 G, V
Serves 6 G, V
3/4 cup red or white quinoa
1 1/2 cups water
1/2 bunch kale, ribs removed and roughly chopped (4 to 5 cups)
1 1/2 cups finely chopped feta cheese
3 large eggs, lightly beaten
1 large shallot, finely diced
3 garlic cloves, minced
juice of 1/2 lemon
1 tablespoon Sriracha hot sauce (optional)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper extra-virgin olive oil, as needed
1 1/2 cups water
1/2 bunch kale, ribs removed and roughly chopped (4 to 5 cups)
1 1/2 cups finely chopped feta cheese
3 large eggs, lightly beaten
1 large shallot, finely diced
3 garlic cloves, minced
juice of 1/2 lemon
1 tablespoon Sriracha hot sauce (optional)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper extra-virgin olive oil, as needed
Bring the quinoa and water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, until the quinoa is tender and the water has been absorbed, about 12 minutes. Set aside to cool.
Preheat the oven to 375°F. In a food processor, pulse the kale until finely chopped. You may need to do this in two batches. Place the kale in a large bowl along with the cooked quinoa, feta cheese, eggs, shallot, garlic, lemon juice, hot sauce, if using, thyme, nutmeg, and pepper. Divide the mixture among 6 jumbo muffin cups, press down to compact, and bake until set, about 25 minutes. Let cool for several minutes before unmolding. Serve with a drizzle of olive oil over the top.
TRUSTY SIDEKICKS: SIDE DISHES
If you've always been kind of blasé about side dishes, serving the same bowl of rice or steamed broccoli, this chapter contains a riot of fun recipes sure to excite taste buds. They range from blissfully easy to sumptuously complex and help prove that the side dish need not play second fiddle to any main. And with significant levels of nutrients, they are just as good for your health as they are for your palate.
RATATOUILLE MUFFINSThe classic French side dish ratatouille is usually prepared by sautéing all the ingredients together or layering the vegetables casserole style. This version is a winner, too. Consider packing them for lunches.
Serves 6 V, G
Serves 6 V, G
1 tablespoon grapeseed or canola oil
1 leek, thinly sliced or 1 small onion, chopped
1 1/2 cups diced zucchini (about 1 large)
1 1/2 cups diced eggplant (about 1 large)
3 garlic cloves, chopped
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup chopped sun-dried tomatoes
1/3 cup sliced kalamata olives
juice of 1/2 lemon
3 large eggs
1/3 cup low-fat milk
1/4 cup extra-virgin olive oil
1 cup whole wheat pastry flour
1 tablespoon natural cane sugar or white sugar
1 teaspoon baking powder
1 cup grated Parmesan cheese (about 4 ounces)
1 leek, thinly sliced or 1 small onion, chopped
1 1/2 cups diced zucchini (about 1 large)
1 1/2 cups diced eggplant (about 1 large)
3 garlic cloves, chopped
2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup chopped sun-dried tomatoes
1/3 cup sliced kalamata olives
juice of 1/2 lemon
3 large eggs
1/3 cup low-fat milk
1/4 cup extra-virgin olive oil
1 cup whole wheat pastry flour
1 tablespoon natural cane sugar or white sugar
1 teaspoon baking powder
1 cup grated Parmesan cheese (about 4 ounces)
Preheat the oven to 350°F. Heat the oil in a large skillet over medium heat. Add the leek, zucchini, eggplant, garlic, basil, salt, and red pepper flakes, and cook until the vegetables have softened, about 5 minutes. Remove from the heat and stir in the tomatoes, olives, and lemon juice.
In a medium bowl, lightly beat the eggs. Beat in the milk and oil. In a large bowl, stir together the flour, sugar, and baking powder. Add the wet ingredients to the dry ingredients, stir to combine, then fold in the vegetables. Fold in the Parmesan cheese. Divide the mixture among 12 medium muffin cups and bake until muffins are firm to the touch, about 20 minutes. Let cool for several minutes before unmolding.
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RATATOUILLE MUFFINS,
page 96
page 96
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YORKSHIRE PUDDING WITH MUSHROOM GRAVY,
page 98
page 98
One of my fondest memories of the holidays in the Kadey residence is my brother and me fighting over the last piece of Mom's Yorkshire pudding. This is her pudding recipe and perhaps no other is more cherished to me in this book.
Serves 6 V, F
Serves 6 V, F
Yorkshire Pudding:
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup low-fat milk chives, for garnish
1/2 teaspoon salt
2 large eggs
1 cup low-fat milk chives, for garnish
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Mushroom Gravy:
1 tablespoon grapeseed or canola oil
2 shallots, chopped
10 ounces cremini mushrooms, sliced (about 4 cups)
1/2 cup beer, preferably wheat
3 tablespoons cornstarch
3 cups reduced-sodium vegetable broth, divided
1 tablespoon fresh thyme or 1 teaspoon dried thyme salt and pepper
2 shallots, chopped
10 ounces cremini mushrooms, sliced (about 4 cups)
1/2 cup beer, preferably wheat
3 tablespoons cornstarch
3 cups reduced-sodium vegetable broth, divided
1 tablespoon fresh thyme or 1 teaspoon dried thyme salt and pepper
For the Yorkshire Pudding:
Preheat the oven to 400°F. Generously grease 6 jumbo muffin cups with butter or shortening. Place the muffin pan in the oven for 5 minutes. Stir together the flour and salt in a large bowl. In a medium bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among the hot muffin cups and bake until no longer doughy, about 28 minutes. Do not open the oven door during cooking! Let cool for a few minutes before unmolding.
Preheat the oven to 400°F. Generously grease 6 jumbo muffin cups with butter or shortening. Place the muffin pan in the oven for 5 minutes. Stir together the flour and salt in a large bowl. In a medium bowl, whisk together the eggs and milk. Add the wet ingredients to the dry ingredients and stir gently to combine. Divide the mixture among the hot muffin cups and bake until no longer doughy, about 28 minutes. Do not open the oven door during cooking! Let cool for a few minutes before unmolding.
For the Mushroom Gravy:
While the pudding bakes, heat the oil in a medium saucepan over medium heat. Add the shallots and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Add the beer, raise the heat to medium-high, and boil until the beer has reduced by half, about 3 minutes.
While the pudding bakes, heat the oil in a medium saucepan over medium heat. Add the shallots and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Add the beer, raise the heat to medium-high, and boil until the beer has reduced by half, about 3 minutes.
Meanwhile, slowly whisk the cornstarch into 1 cup of the broth until smooth and set aside. Add the remaining 2 cups broth and the thyme to the pan with the beer. Return to a boil and stir in the cornstarch mixture. Simmer until thickened, 6 to 8 minutes. Season to taste with salt and pepper. Serve the mushroom gravy with the popovers and garnish with fresh chives.
CORN CAKESHere's a side dish that screams summer. However, when sweet corn is out of season, use frozen kernels. Feel free to toss in some shredded cheddar, Colby, or Monterey Jack.
Serves 5 V, F
Serves 5 V, F
1 1/2 cups corn kernels (from about 2 ears corn)
1/3 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 jalapeño pepper, seeded and diced
1 red bell pepper, diced
1 tablespoon coconut palm sugar or other granulated sugar juice of 1 lime
2 garlic cloves, minced
1/3 cup chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teas poon pepper
1/3 cup crumbled feta cheese (about 2 ounces)
1/3 cup whole wheat pastry flour
1/3 cup yellow cornmeal
1 jalapeño pepper, seeded and diced
1 red bell pepper, diced
1 tablespoon coconut palm sugar or other granulated sugar juice of 1 lime
2 garlic cloves, minced
1/3 cup chopped cilantro
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teas poon pepper
1/3 cup crumbled feta cheese (about 2 ounces)
Preheat the oven to 375°F. Pulse the corn several times in a food processor into coarse chunks, but do not puree. Transfer to a large bowl and stir in the whole wheat pastry flour, cornmeal, jalapeño, bell pepper, sugar, lime juice, garlic, cilantro, egg, salt, and pepper. Divide the mixture among 10 medium muffin cups and press down with the back of a spoon to flatten. Cook for 20 minutes, or until slightly golden on top and set. Let cool for several minutes before unmolding. Serve with feta cheese on top.
These earthy cakes have a nice crunchy textural contrast from the walnuts, and Sriracha-spiked mayonnaise adds a kick.
Serves 6 V, G, F
Serves 6 V, G, F
1 cup quinoa
2 cups water
1 tablespoon grapeseed or canola oil
8 ounces button (white) or cremini mushrooms, finely chopped (about 3 cups)
1 small onion, finely diced
1 medium carrot, grated
2 large eggs
1/3 cup chopped walnuts
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup regular or reduced-fat mayonnaise
2 teaspoons Sriracha sauce, or to taste
1 tablespoon lemon juice
1 garlic clove, grated
2 cups water
1 tablespoon grapeseed or canola oil
8 ounces button (white) or cremini mushrooms, finely chopped (about 3 cups)
1 small onion, finely diced
1 medium carrot, grated
2 large eggs
1/3 cup chopped walnuts
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup regular or reduced-fat mayonnaise
2 teaspoons Sriracha sauce, or to taste
1 tablespoon lemon juice
1 garlic clove, grated
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