With the end of Daylight Saving Time in my part of the world, solid afternoon snacks are more essential than ever. How else am I supposed to stay awake in my office when it gets dark at like 4:00pm? I need sustenance, people.
These pumpkin muffins are everything I need in an afternoon pick-me-up. They satisfy all the right cravings — carb-y, salty, and sweet — and they’re small enough to stow away just about anywhere.
The “harvest” of these harvest muffins comes mainly from the pumpkin, but sunflower seeds and craisins feel wonderfully autumnal to me too. I love these muffins plain, along with some coffee or tea. They’re also really nice with a pat of butter or cream cheese (as most things are, let’s be real).
The baking instructions call for an oven preheated to 500°F. That’s not a misprint. I really do want you to get your oven that hot! This is a pro-tip I picked up from King Arthur Flour. The high starting temperature helps the muffins really pop. Keep reading for the rest of the recipe! Read more… →
Every culture has a meatball. The Filipinos have almondigas, inspired by Spanish albondigas. The Swedish have köttbullar. The Polish have klopsy. At their core, all these meatballs are the same. Deliciously-seasoned meat, rolled into two-bite balls and served with a starch (rice, pasta, or bread).
These turkey meatballs are my take on the classic American meatball. I made a few simple changes to make the meatballs healthier. Instead of seasoned bread crumbs, I used finely ground rolled outs. Hooray for whole grains! I also cut the number of eggs down from two to one, and added shredded zucchini to sneak in some extra veggies. I cooked them in a spicy, easy-to-make tomato sauce — canned tomatoes are a lifesaver here.
Healthy, easy, and cheap. I am all about it, and you should be too. Keep reading to get the recipe! Read more… →
Where has the time gone? Somehow, it’s already September. And already two weeks since my last post! Disaster.
The good news is that September is a month for fresh starts. I’m not in school anymore, but I still feel shiny and new by the time September rolls around. I think it’s the combination of changing seasons and deeply-discounted office supplies that does it for me. September just feels like a time to set goals and get focused.
I signed up for a 5K to kickoff my seasonal renewal. Even though five kilometers is a pretty short distance, I decided to train hard for the race anyway and shoot for a really solid time. Naturally, two days into my regimen, I managed to do something that made my knee very unhappy with me. I had to skip the treadmill for a few days.
…I think you know what I did with all that extra free time.
I had some cooked chickpeas hanging out in the fridge, so I decided to toss them into the oven to make a protein-packed, healthy snack. I seasoned the chickpeas with an Asian-inspired mix of agave nectar, soy sauce, sesame oil, sriracha, and tons of garlic powder. These chickpeas are everything I love in an afternoon pick-me-up: savory and salty and sweet, all at the same time.
These roasted chickpeas are way addictive. Proceed with caution. Read more… →
The title kind of says it all.
I discovered the wonders of sriracha mayo five days ago. I have had it every single day since. Right now, sriracha mayo is the most important food group in my world — a category unto itself.
I have spread it onto breakfast sandwiches and steamed corn. I’ve swirled chunks of carrot and celery in its creamy, spicy, roostery depths. And potatoes! Ohhhh the potatoes. I’m convinced that potatoes were created purely as a conduit for sriracha mayo. Soft, mealy potatoes (sweet or white, pick your pleasure), sprinkled with salt and pepper and dunked in sriracha mayo? Heaven.
The stuff is criminally simple to make too. “Recipe” after the jump! Read more… →
I don’t think I’ve ever turned down a corn dog. Call me crazy, but I love even the lowliest, most processed of corn dogs — even the boxed frozen ones from Costco. Honestly, I don’t even feel like you need to fry them; a quick steam in the microwave tastes just fine to me.
What is it about corn dogs that makes them so unbelievably good? I’ve been pondering this question since I had my first order of golden, piping hot A&W corn dog nuggets back in the day. Is it the lightly sweet coating of cornmeal batter? The salty, tender dog inside? I can’t decide.
In any case, it’s high time I figured out how to replicate that corn-doggy-deliciousness at home. Enter these corn dog muffins. They’re super portable, easy to make, and just corn-doggy enough to curb your cravings. The muffin is wonderfully moist and a little bit sweet, made with cream corn and cornmeal. A scoop of Bisquick makes the recipe extra simple — no need to fiddle with baking powder, or even salt! It’s all taken care of for you.
Even with full fat beef franks (grilled, diced, and stirred into the batter), each muffin comes in at just 115 calories. What’s not to like? Keep reading for the recipe. Read more… →