Blackberry Almond Muffins - Small Batch

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I don't usually cook to much with anything almond.  If I do I tend to make savory dishes like this Chicken Amandine, or salads like this wonderful Pear Salad, instead of baking with them.

Don't get me wrong I love almonds.  They are a staple in our house, but somehow they weren't in my repertoire.  So I decided to change that right now.  I really love a big warm bear claw in the morning, don't you?  And, I've actually made those in one of the many cooking classes I've taken at Sur La Table, but...that's way to involved for me today.  I need something I can whip up quick and savor my breakfast treat pronto! 

BLACKBERRY ALMOND MUFFINS TO THE RESCUE

If you've followed me for any length of time you will know that I am unashamedly called the 'muffin man'.  I love them, and make them often.  So today's small batch treat will give you a burst of berries, along with the earthy nutty flavor of almonds that remind me of fall. 

I've made a smaller batch for you.  Sometimes you just don't need 12 muffins, when only 6 will do.  However, feel free to double the recipe and freeze any leftovers to have on the run when you want them.  Now go make muffins!  It's the weekend and you deserve them...I know I do!  You'll have 6 scrumptious muffins in no time. 




Blackberry Almond Muffins - Small Batch

Serves 6

Cook time 20-25 min

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 tsp almond extract

1 1/2 cups all purpose flour

1/2 cup sugar

2 t. baking powder

1/2 t. salt

1 cup of fresh blackberries, chopped

Directions:

Place egg, milk, oil, and almond extract in a large mixing bowl and whisk together until light.  Add flour, sugar, baking powder, and salt.

Stir until moist.  Don’t overmix…batter should be lumpy and a little thick.  Add blackberries, and gently fold them in to the batter.

Spray a non-stick muffin pan with cooking spray.  Divide batter among 6 muffin cups,  filling most of the way full.

Bake at 425 degrees for 20-25 min.

Balsamic Flank Steak Salad with Parmesan

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Who doesn't love a good steak?

Steak happens to be my favorite cut of meat although we don't see it pop up often in our weekly menu.  Chicken seems to be the go to protein around here, but sometimes I just gotta break out a good steak for variety.

At home when we want a quick steak I gravitate toward a flank steak.  It's a long flat cut of beef that has a very prominent grain running through it.  Make sure to always cut across the direction the grain is running to ensure a tender cut of meat.  It's perfect for grilling, broiling, or even braised.  Buying this meat save me money over the well coveted filet mignon that I love.  A good flank steak that isn't cooked past medium will be just as tender and juicy.

This Balsamic Flank Steak Salad with Parmesan makes a wonderful salad for lunch or dinner.  I marinated the steak in the morning and then took it out to grill on my indoor grill pan.  Lunch turned out perfect with the most flavorful and yet tender steak, sitting on top of crisp lettuce slightly dressed with a simple olive oil and lemon mixture.  To give it a pop I shaved long Parmesan strips over the top for a little saltiness.  The result was a perfect, light, and very tasty salad.

Once you get past the marinade time the cooking goes quickly.  So plan a little ahead and be sure to try my Balsamic Flank Steak Salad with Parmesan.  It's a winner!

Enjoy!




Balsamic Flank Steak Salad with Parmesan

1- 1/2 pounds flank steak  

1/3 c olive oil    

6 Tbls   balsamic vinegar

1/4 cup red wine

1/2 tsp black pepper  

8 garlic cloves, peeled and crushed

1/2 tsp salt   

2 1/2 cups chopped romaine   

1 Tbls olive oil

2 teaspoons fresh lemon juice  

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1.5 ounces Parmesan cheese, shaved (about 1/3 cup)

Combine marinade ingredients of olive oil, vinegar, wine, black pepper, and garlic cloves a large sealable plastic bag. Add steak to bag and tightly seal.  Turn to coat steaks with marinade. Refrigerate 4 hours, turning bag a couple of times while marinating.

Heat a grill pan or a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Remove the steak and discard the marinade.  Sprinkle steaks evenly with salt and add to the pan.  Cook about 4 minutes on each side until desired doneness.  Remove steak to a cutting board and allow to stand for 5 minutes before cutting.  

In a large bowl add chopped romaine.  combine arugula and watercress in a medium bowl. Drizzle with 1 olive oil and lemon juice.  Toss to coat. Divide salad greens among 4 plates.

Slice steak diagonally across the grain into thin strips.  Arrange steak strips evenly over salad. Sprinkle shaved Parmesan across the salad and serve.

Fresh Italian Pesto Pasta Salad

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We are still hanging on to summer in Los Angeles as the weather is alternating between very hot, to mild.  It's that time when it is noticeable that the season is starting to change. 

We've eaten salads all summer long and I'm not stopping yet.  I'm going to make all my summer favorites until the leaves fall.  Pasta salad is a classic dish and I love it.  So I thought I'd make one more for good measure.  Something a little different this time, just for fun.

I must confess that I'm addicted to visiting Barnes and Noble and sitting there having an iced tea and pastry while reading special edition cooking magazines.  I also might be know to buy a few!  So browsing one by BHG I came across a wonderful Italian Pesto Pasta Salad.  I also found the recipe on line and you can view it here.

This recipe was calling my name, and I know that MGG loves pesto.  I decided to make this Fresh Italian Pesto Pasta so we could munch on this throughout the week.  I followed their recipe with the exception of substituting the elbow macaroni with rotini.  The jarred pesto really helps pulling this together quickly.  I also wilted the arugula on the hot pasta as it was draining to give it a different texture. 

Fresh Italian Pesto Pasta Salad - Another summer staple

Tender white beans, spicy arugula and toasted pine nuts really go well with the pesto.  Topped with fresh grated parmesan set's this off with a salty bite that finishes this dish beautifully.

Serve this along side grilled chicken or fish. You can easily make this in 30 minutes.   It's light and flavorful and has the fresh ingredients that go so well together.  If you love pasta salads then this will need to be in your recipe box.  It will quickly become a family favorite.

Enjoy!




Fresh Italian Pesto Pasta Salad

serves 10

8 oz of rotini pasta
1 7oz jar of basil pesto
1/4 c red wine vinegar
1/4 tsp kosher salt
1 15oz can cannellini beans, rinsed and drained
2 cups baby arugula
1/4 c pine nuts, toasted
Freshly grated parmesan

Cook pasta according to package directions. Drain and rinse under cold water; set aside.

In a large bowl stir together pesto, vinegar, and salt. Add beans, pasta, arugula, and the pine nuts. Toss well. At this point you may serve it or refrigerate several hours.  Top with freshly grated cheese before serving.