I’ve Moved!

I’ve taken the plunge and moved over to a self-hosted blog. I’d love for you to continue reading Food For Living, which can now be found at  www.healthyfoodforliving.com.

Pumpkin Muffin Pudding

I have a confession to make. As the temperature outside drops, I morph into a baking addict. There’s something about the cool autumn weather that instills in me a desire to create warm and comforting baked goods.  This seasonal drive has both its advantages and disadvantages. On the positive side, there is almost always a batch of muffins, quick bread, or “healthified” dessert gracing our cramped kitchen counter. On the negative side, there is quite often MORE THAN ONE batch of the previously listed baked goods. I find that I rarely polish off the results of one baking endeavor before starting in on another. I have a ridiculously long list of fall-inspired goodies to make, and for some reason I am compelled to break out the measuring cups and spoons well before that last muffin or cookie has been gobbled up.

My most recent baking experiment was inspired by leftover pumpkin muffins.  A few days ago, I made a batch of Ellie Krieger’s Pumpkin Muffins, which I must say are pretty darn tasty. Although these tender and slightly spiced muffins are fully enjoyable in their unaltered state, I decided to morph one into something special. I’ve attempted muffin pudding in the past with positive results, so I set out to make pumpkin muffin pudding.

Soaking the crumbled muffin in the pumpkin “custard” overnight yielded a moist and fluffy baked pudding.  The plump raisins added both natural sweetness and chewiness to the pudding, and the slightly crisp top added a welcome textural contrast. I enjoyed the Pumpkin Muffin Pudding for breakfast, but it would also satisfy my sweet tooth as a comforting dessert.

Pumpkin Muffin Pudding

serves 1 for a hearty breakfast; 2 for a healthy dessert

Ingredients:

• 1 pumpkin muffin, crumbled
• 1/2 cup milk of choice (I used light vanilla soymilk)
• 1/4 cup canned pumpkin puree
• 1 Tbsp pure maple syrup
• 1 egg white
• 1/4 tsp each ground cinnamon and pumpkin pie spice
• 1/4 tsp vanilla extract
• 2 Tbsp raisins

 

Directions:

1. Place muffin crumbles into a small, ovenproof bowl.
2. In another small bowl, whisk together the milk, pumpkin, maple syrup, egg white, spices, and vanilla extract. Stir in raisins.
3. Pour the pumpkin “custard” over the muffin crumbles, making sure they are fully submerged and the raisins are well-dispersed. Cover bowl and let soak at least 30 minutes; preferably refrigerate overnight.
4. Preheat oven to 350*F.
5. Uncover bowl, and bake for 45 minutes, or until the pudding is browned on top and begins to pull away from the bowl.
6. Let cool for 5 minutes, then spoon onto a plate.

Meatballs

This post marks my first foray into making traditional Italian meatballs. I typically use all white meat turkey, which yields tasty – but relatively dry – meatballs.  For my inaugural trial of preparing classic meatballs, I had every intention of using the tried-and-true combination of ground beef, pork, and veal.  I remember having spotted prepackaged “meatball mixes” containing these three types of meat at the grocery store, so I set out to Whole Foods in search of this convenience food.

In speaking with the butcher, I learned that it is currently against health code to sell ground beef, pork, and veal together in one package; the reason being that each type of meat requires a different cooking time given the different original animal species. My inquiry as to whether or not it was safe for me to buy the 3 types of meat separately and cook them together was met with a definitive and enthusiastic “yes”. If that’s the method the Whole Foods butcher uses at home, it’s good enough for me. Unfortunately, the store was currently out of ground veal… so I settled on purchasing ground beef and ground pork to use in conjunction with the ground turkey breast waiting for me back home in my freezer.

I consulted a recipe by my favorite Italian chef, Giada De Laurentiis, to use as a guideline for creating my own meatball recipe. I must say that I am very pleased with how my meatballs turned out. The fat from the beef and pork contributed both flavor and moisture to the meatballs, whereas the turkey kept the overall fat content in check. Tonight, John and I enjoyed half of the meatballs tucked into crusty bread and topped with melted provolone cheese.  The rest of the meatballs are resting in the fridge for what is sure to be another delicious dinner later in the week.

Meatballs

makes 10-15 meatballs, depending on size

inspired by Giada’s recipe for meatball heroes

Ingredients:

• 1/4 cup finely chopped onion
• 3 Tbsp chopped fresh parsley
• 1 egg white
• 2 Tbsp ketchup
• 2 minced garlic cloves
• 3/4 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup fresh breadcrumbs (toss a few slices of stale bread into a food processor, then measure out 1/3 cup)
• 1/2 tsp Italian seasoning
• ~ 4 oz ground beef
• ~ 4 oz ground pork
• ~ 4 oz ground turkey breast
• 2 Tbsp extra virgin olive oil
• about 2 cups homemade or store-bought marinara sauce

Directions:

1. Combine the onion through Italian seasoning in a bowl. Add in the 3 meats, and mix just until combined (your hands are the best tool for this job).
2. Roll mixture into meatballs of desired size (I prefer meatballs that are a bit larger than a golfball). Place on a baking sheet or plate.
3. Heat olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook for about 5 minutes, or until browned all around.
4. Reduce stove heat to low. Add in the marinara sauce and simmer over low heat for about 10 minutes, until the sauce thickens a bit and the meatballs are cooked through.

Halibut with Lemon-Chive Compound Butter

I make it a practice to use butter sparingly, and here’s a recipe where just a dab of butter completely transforms an otherwise uninspired main dish. Adding fresh flavor accents to unsalted butter yields an elegant and delicious finishing touch to various types of protein. Lemon and chive beautifully compliment mild halibut, but the possibilities for compound butter are endless. This meal has inspired me to experiment with different herbs and spices, as well as with chicken, pork, and beef.

Halibut with Lemon-Chive Compound Butter

Serves 2

Ingredients:

• 2 skinless halibut fillets, patted dry
• drizzle of canola oil
• Kosher salt and freshly ground black pepper
• 4 Tbsp unsalted butter, at room temperature
• 1/2 tsp lemon juice
• 1 Tbsp finely chopped fresh chives

Directions:

1. At least a few hours before serving the meal, (preferably the night before), make the compound butter. In a small bowl, combine the softened butter with the lemon juice and chopped chives. Add salt and pepper to taste. Spoon the butter mixture onto a piece of waxed paper, roll up tightly, and twist the ends to secure. Chill in refrigerator until solid.
2. Heat canola oil in a skillet over medium-high heat. Lightly season the halibut fillets on both sides with salt and pepper.
3. Add the halibut to the skillet and cook until the flesh easily flakes with a fork, about 3-4 minutes per side.
4. Serve the fish topped with about 1/2 Tbsp – 1 Tbsp of the hardened compound butter.
5. Enjoy the remaining compound butter smeared on warm biscuits, bread, or other vehicle of your choosing.

Serve this dish with a simple green salad and Cooking Light’s Buttermilk-Chive Biscuits for an evening meal that is comforting without being too heavy.