Post by nybirder on Sept 30, 2016 8:00:47 GMT -5
Cooking for Two
2015 May June July August Recipes
2015 MAY RECIPES
1. Lahano Salata
2015 JUNE RECIPES
1. Hot German Potato Salad for Two
2. Easy Homemade Bread
2015 JULY RECIPES
1. Ideas for using eggs
2015 AUGUST RECIPES
1. Blueberry Cream Muffins
2. Individual Pot Pies
3. Hot German Potato Salad for two
4. Crock Pot Pork Loin for two
Lahano Salata
retteacher
The Lahano Salata is a very basic slaw-type recipe.
1/2 cabbage, thinly sliced (I used the sliced in a bag with carrots and purple cabbage.)
Grated Carrots (Optional, did not add.)
1/4 cup olive oil
1 teaspoon smoked paprika (will double next time)
1/2 lemon, juiced (used a whole large lemon)
1/4 cup almonds, toasted and coarsely chopped
1/4 cup kefalotiri, or Parmesan or mozzarella, shredded (Couldn't find the kefalotiri locally, used Parm)
1/2 teaspoon vinegar
salt and pepper, to taste
In a large bowl, thinly slice cabbage.
Toast almonds and shred kefalotiri and add to bowl with cabbage.
In a separate bowl, mix olive oil, lemon juice, salt, pepper, almonds,
smoked paprika, and vinegar.
Just before serving the salad toss with dressing.
Hot German Potato Salad for Two
NYBirder
This is the recipe that my mother always made. My German grandmother never wrote down recipes like this but Mom always said that this came close to what she remembered. Our family liked their potato salad a little less sweet than many recipes I have tried.
You can use larger red new potatoes but I like to use the baby reds since they cook faster. Both will work well. My mother never drained the extra bacon fat since that was how she was raised. Let your conscience be your guide on that one! Mom always used cider vinegar but I think any other light unflavored vinegar--like white wine--would be fine. Don't even consider using balsamic.
This is easy to cut in half for a single serving but it reheats well.
Hot German Potato Salad for Two
Servings: 2 with leftovers
3/4 to 1 lb. red potatoes, skin on
2 slices bacon
1/3 cup chopped onion
1 Tbsp. flour
2 tsp sugar
3/4 tsp salt
1/4 tsp celery seed
Black pepper to taste
1/3 cup water
3 Tbsp. cider vinegar
Cook potatoes in salted water until tender, 20-25 min. for baby reds and more for larger potatoes. Do not overcook or they will turn to mush in the salad. Drain. Slice 1/4” thick, halving or quartering baby reds, and set aside.
Cut bacon into squares and fry until crisp; remove. Drain excess bacon fat, keeping a tablespoon or so in the skillet. Cook and stir onion in bacon fat until tender and translucent. Stir in flour, sugar, salt, celery seed, and pepper to taste. Cook over low heat, stirring until bubbly, but do not brown the flour.
Remove from heat and whisk in water and vinegar. Return to the heat and cook until boiling, stirring. Boil and stir for a minute to thicken the sauce.
Add bacon bits and potatoes into the hot mixture. Simmer until hot and bubbly, stirring lightly to coat potato slices.
Serve warm or at room temperature.
Re: Hot German Potato Salad for Two
Beema
Having lived in Germany for 13 months as a brand new bride one of the dishes that our "Frau" taught me is this basic recipe.... she taught me to cut the potatoes, into bite sized pieces, soak them for about 20 minutes or up to two hours in cold salted water. It cut down the cooking time to about 15 minutes. And, back then, she didn't drain the bacon either, telling me that it is the fat that carries the flavor...how true, how true. Anyone who has never had hot German potato salad is in for a treat.
Re: Hot German Potato Salad for Two
NYBirder
I have made a change on the recipe above after making it for supper last night. I'm pretty sure my mother was much more generous on the potatoes than the written recipe reflects. As you folks say, cooking can be intuitive! Anyway, I had too much dressing for the potatoes which made it a bit sharp so increased the amount called for.
This version fit the tastes of our family where we didn't like things too sweet.
Easy Homemade Bread without a Bread Machine or Mixer
NYBirder
A while back, I mentioned a site I had found where the total beginner can learn to make a loaf of bread with minimal equipment and no kneading. To be honest, I think it's tempting for someone like me who has a bread machine since this bread can be made with a long, slow rise if you want for the best flavor or in 2 1/2 hours if you are in a hurry and shaped as you want.
The author has a new web site linking to his YouTube videos which are very clear and easy to follow. nokneadbreadcentral.com/
For those of us who are bread foodies, the video he posted this week is very interesting. So much has been written about bread being baked in a preheated Dutch oven and baked with the cover on to give a wonderful rise and crust. I haven't tried it for a couple of reasons, the major one being that it scares me silly to think of having to put dough in a super-heated pot, cover it, and get it back into the oven safely. The second problem is that I use my counter top oven which is small for a Dutch oven to fit. I think this method he came up with using two bread pans is pretty slick. He calls it "The Poor Man's Dutch Oven." See what you think--
Re: Easy Homemade Bread without a Bread Machine or Mixer
Beema
OMG, Birdy, I think you have just convinced me that even I can bake bread. That looks so ridiculously easy that I am sure I would have something edible... I don't have yeast or bread flour but you can be sure they will be on my next shopping list. Yahoo, another new project to try!!!
Re: Easy Homemade Bread without a Bread Machine or Mixer
NYBirder
Woo, hoo! Now I've gone and done it! There is nothing that tastes better than your own bread. I remember my mother making what was called batter bread when I was in high school. It had cottage cheese and dill in it and was baked in a casserole as I recall. I haven't thought of it in years.
Be sure to buy bread machine yeast--also called instant yeast. It's the kind that can be mixed into the dry ingredients without being dissolved in lukewarm water first.
It's interesting that this whole no-knead bread movement is based on a really old method of baking artisan bread. What goes round, comes round!
Re: Easy Homemade Bread without a Bread Machine or Mixer
Motorhomegal
I've used this method a number of times and it is truly DELICIOUS ! So simple to do....I've done it in both a cast iron Dutch oven and just a ceramic bowl that can withstand high temps. Try it, bet you won't be sorry !
Re: Easy Homemade Bread without a Bread Machine or Mixer
NYBirder
I like the idea of making it in a regular loaf shape instead of a large, round Dutch oven--easier for sandwiches. Also, I'm thinking that I may cut the recipe in half and bake it in an 8x4 loaf. Less leftovers since I'm baking for myself. It makes a more reasonably sized slice for a sandwich. This lean dough (no oil or fat) makes a loaf that won't keep as long as richer sandwich bread so it needs to be used up or frozen.
I've also read that baking bread in a counter top oven rather than a regular oven works well without a Dutch oven. Because the oven is so small, the steam given off by the baking is contained and acts like what you would get inside the enclosed container. Hmmm.
I tracked down the casserole bread recipe that my mother used to make. Hmmm--that one looks like a possibility, too. One link actually bakes some of the recipe in individual ramekins--cute little individual loaves--as well as in a loaf pan instead of a casserole. I've got to check this out.
Ideas for Using Eggs
NYBirder
This recipe came through my email this morning for poached eggs and pasta. recipes.sparkpeople.com/recipe-detail.asp?recipe=795169
They make a quick, economical meal.
This recipe allows for some creativity. Change up the veggies or the pasta. There are some different varieties of pasta showing up on the market. I'm thinking that I could even poach the egg in the marinara in a small saucepan rather than separately in water--sort of a variation on the Italian "eggs in purgatory." Definitely with the hot pepper flakes and goat cheese, I think.
Re: Ideas for Using Eggs
Beema
Birdy, I have seen a number of recipes recently using poached eggs on top, but keep forgetting to try any of them. I love poached eggs and use my egg poacher... not directly in the water as some recipes instruct. The recipe that caught my eye was an egg on top of a bowl of chili.... yum.
Re: Ideas for Using Eggs
Lady Fingers
Beema, if I were going to have an egg on a serving of chili, I think I'd poach it right there -- like poaching eggs in enchilada sauce or leftover salsa, for huevos rancheros.
Beema
Ideas for Using Eggs
Hey, Lady Fingers.. you're right, of course. I didn't make myself clear, I see now upon rereading my post. Re: When I make just poached eggs I use my poacher, and not the water method. But, which I did not go on to say, were I to add an egg on top of chili, I would just plop the egg into the hot chili, cover, and wait five minutes or so, until the egg was set.
Re: Ideas for Using Eggs
NYBirder
A classic use of eggs for an entree and a quick meal is Pasta Carbonara. If you've never had it, it's pretty much a bacon-and-egg sauce for spaghetti which is cooked with the hot pasta to the point of just thickening the eggs, not scrambling them.
The recipe link I posted can be cut down for one or two. It's similar to what I make. I use a little olive oil to start the bacon, remove the bacon when it is crisp, and pour off quite a bit of the fat. Then I sweat, not brown, a small sliced garlic clove in the remaining fat for a bit to cook it. I sprinkle the crisp bacon over the top after serving it.
I have also seen a version that uses Italian sausage instead of bacon.
Perfect for when you are hungry and in a hurry. It's really a pantry meal.
Re: Ideas for Using Eggs
annrms
Scotch Eggs make a great main meal when accompanied with a salad and maybe a hunk of cheese. One roll of sausage makes 4 eggs. I roll mine in Pepperidge farm stuffing mix that I grind to fine crumbs.
Re: Ideas for Using Eggs
retteacher
One of my favorite ways to use a few eggs is to make baked custard. Mother always made it for us if we were sick. Comfort food for me. . .
Re: Ideas for Using Eggs
misscoffeepot
when I have not time, a quick omelet is my go to for dinner- dice up some left overs and cheese and it makes a fine meal. If I am even more lazy, I put leftovers, diced potatoes and pour the egg over and call it a frittata.... hubby is always happy to eat it.
Blueberry Cream Muffins
tastycook1
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups (16 ounces) sour cream
2 cups fresh or frozen blueberries
In a mixing bowl beat eggs. Gradually add sugar. While beating slowly pour
in oil, add vanilla. Combine dry ingredients; add alternately with the
sour cream to egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes.
Makes 24
Sometimes as soon as they come out of the oven I brush them with lemon juice and sprinkle with sugar. Add lemon zest to the batter.
I have also added 2 tsp of lemon extract, grated lemon zest and a cup of frozen, fresh or dried cranberries.
Re: Blueberry cream muffins
NYBirder
Sounds really good. I think I could safely divide this by 4 and use 1 egg to get 6 muffins. Then I could bake it in my toaster oven.
Re: Blueberry cream muffins
c3clark
I didn't see any blueberries advertised cheap and I don't have any fruit in my garden (but do have radishes and sugar snap peas...probably wouldn't taste that good in muffins, though), so one store has raspberries cheap. I'm going to try your blueberry recipe with raspberries!
Re: Blueberry cream muffins
tastycook1
That works well Carol. I add some grated lemon zest and lemon juice to the batter too
Re: Blueberry cream muffins
c3clark
Well, I ended up buying the blueberries. I don't think that the raspberries were as cheap as I first thought. I never buy either one, so I don't know what is a good price--- they seem really expensive to me. I paid $2.50 for a pint of blueberries. Is that a good price for them, or did I overpay? I'm going to make them later today.
I read once that you should coat blueberries with flour so they don't sink. Is that necessary or not?
Re: Blueberry cream muffins
tastycook1
I don't know about the price of blueberries where you are. Quite often we can buy them 3 small packs for $5 but I usually pick mine locally in the late summer and freeze them. As for flouring them, all I can say is I never do and there's usually some blueberries at the top of each muffin. I hope after all this, you enjoy them
Re: Blueberry cream muffins
c3clark
I wasn't able to make these yesterday afternoon like I planned, but did make them today and they sure are good! I used to have 3 regular sized muffin tins--one real nice one, one pretty nice and one not so nice. So a while ago I gave the not so nice one to Salvation Army with a bunch of other stuff. Well, I must have given TWO of them cause all I could find is my real nice one. I usually only make 12 muffins at a time so didn't even miss the other one till today. So what I ended up making was 12 regular size muffins, 24 mini muffins and 2 small loaves. It was nice to make so many while only making one mess in the kitchen. I really liked the texture of these, and they sure did rise high. Thanks for posting this one. I'll be using this recipe with other fruits, too.
Re: Blueberry cream muffins
tastycook1
I've used this recipe for years and won't even try any others for blueberry muffins. I think the sour cream really helps keep them nice and light. This recipe works well with raspberries and then I add lemon zest and juice. Sometimes do that with the blueberry too.
Re: Blueberry cream muffins
c3clark
I did add the zest of one large lemon, and the juice of 3/4 of it---the other 1/4 went in my pepsi. I never made a lot of muffins, although I do have a couple muffin books, cause they always seem so heavy. But, like you said, these are really light. I'm so glad you posted your recipe. And I can't believe that this is the first time in many, many years that I bought blueberries. I think I'll get the raspberries while they're still on sale and make a batch of those, too.
Crockpot Pork Loin for 2
AllisonO
Here are a couple of great tips or meal ideas that are easy 2-person meals! My local grocery store recently had some brand-name marinated pork loins on sale (got it even cheaper with a coupon!). They were small--maybe 10-inches at most in length and just 3-or-so inches in diameter. These are the perfect size for two people as the pork shrinks slightly in the crockpot! We have a family of four but our two little ones don't eat much so this is even enough for all of us!
When those brand-name pork loins aren't on sale, I've purchased on-sale store-brand pork loin roasts in much larger sizes and I've simply cut them in half or thirds when I got them home (some stores' meat departments will do this for you, so it doesn't hurt to ask!), put the portion I wasn't planning to use immediately into the freezer, and then prepared the piece I was planning to use as normal. This is one of the most versatile and inexpensive cuts of meat I've found!
Re: Crockpot Pork Loin for 2
Motorhomegal
We'll buy a whole pork loin when the stores run them for $1.89 lb and slice them into pork chops and save a roast or two off the end. Just two of us here so the roasts don't have to be gigantic. Of course, it's always a surprise as to whether we're getting a tender, marbled one or not. I've found smaller to be better in that respect. Usually about a seven or eight pound loin and one that feels "soft" is the best.
Re: Crockpot Pork Loin for 2
Beema
You are right about the pork loins being both inexpensive and tender and delicious. I am speaking of the packaged loins put out by Hormel, not the whole loin. Now that there is just one of me to cook for, I cook the entire loin then cut it into three sections, two of which I will freeze for the future.
2015 May June July August Recipes
2015 MAY RECIPES
1. Lahano Salata
2015 JUNE RECIPES
1. Hot German Potato Salad for Two
2. Easy Homemade Bread
2015 JULY RECIPES
1. Ideas for using eggs
2015 AUGUST RECIPES
1. Blueberry Cream Muffins
2. Individual Pot Pies
3. Hot German Potato Salad for two
4. Crock Pot Pork Loin for two
Lahano Salata
retteacher
The Lahano Salata is a very basic slaw-type recipe.
1/2 cabbage, thinly sliced (I used the sliced in a bag with carrots and purple cabbage.)
Grated Carrots (Optional, did not add.)
1/4 cup olive oil
1 teaspoon smoked paprika (will double next time)
1/2 lemon, juiced (used a whole large lemon)
1/4 cup almonds, toasted and coarsely chopped
1/4 cup kefalotiri, or Parmesan or mozzarella, shredded (Couldn't find the kefalotiri locally, used Parm)
1/2 teaspoon vinegar
salt and pepper, to taste
In a large bowl, thinly slice cabbage.
Toast almonds and shred kefalotiri and add to bowl with cabbage.
In a separate bowl, mix olive oil, lemon juice, salt, pepper, almonds,
smoked paprika, and vinegar.
Just before serving the salad toss with dressing.
Hot German Potato Salad for Two
NYBirder
This is the recipe that my mother always made. My German grandmother never wrote down recipes like this but Mom always said that this came close to what she remembered. Our family liked their potato salad a little less sweet than many recipes I have tried.
You can use larger red new potatoes but I like to use the baby reds since they cook faster. Both will work well. My mother never drained the extra bacon fat since that was how she was raised. Let your conscience be your guide on that one! Mom always used cider vinegar but I think any other light unflavored vinegar--like white wine--would be fine. Don't even consider using balsamic.
This is easy to cut in half for a single serving but it reheats well.
Hot German Potato Salad for Two
Servings: 2 with leftovers
3/4 to 1 lb. red potatoes, skin on
2 slices bacon
1/3 cup chopped onion
1 Tbsp. flour
2 tsp sugar
3/4 tsp salt
1/4 tsp celery seed
Black pepper to taste
1/3 cup water
3 Tbsp. cider vinegar
Cook potatoes in salted water until tender, 20-25 min. for baby reds and more for larger potatoes. Do not overcook or they will turn to mush in the salad. Drain. Slice 1/4” thick, halving or quartering baby reds, and set aside.
Cut bacon into squares and fry until crisp; remove. Drain excess bacon fat, keeping a tablespoon or so in the skillet. Cook and stir onion in bacon fat until tender and translucent. Stir in flour, sugar, salt, celery seed, and pepper to taste. Cook over low heat, stirring until bubbly, but do not brown the flour.
Remove from heat and whisk in water and vinegar. Return to the heat and cook until boiling, stirring. Boil and stir for a minute to thicken the sauce.
Add bacon bits and potatoes into the hot mixture. Simmer until hot and bubbly, stirring lightly to coat potato slices.
Serve warm or at room temperature.
Re: Hot German Potato Salad for Two
Beema
Having lived in Germany for 13 months as a brand new bride one of the dishes that our "Frau" taught me is this basic recipe.... she taught me to cut the potatoes, into bite sized pieces, soak them for about 20 minutes or up to two hours in cold salted water. It cut down the cooking time to about 15 minutes. And, back then, she didn't drain the bacon either, telling me that it is the fat that carries the flavor...how true, how true. Anyone who has never had hot German potato salad is in for a treat.
Re: Hot German Potato Salad for Two
NYBirder
I have made a change on the recipe above after making it for supper last night. I'm pretty sure my mother was much more generous on the potatoes than the written recipe reflects. As you folks say, cooking can be intuitive! Anyway, I had too much dressing for the potatoes which made it a bit sharp so increased the amount called for.
This version fit the tastes of our family where we didn't like things too sweet.
Easy Homemade Bread without a Bread Machine or Mixer
NYBirder
A while back, I mentioned a site I had found where the total beginner can learn to make a loaf of bread with minimal equipment and no kneading. To be honest, I think it's tempting for someone like me who has a bread machine since this bread can be made with a long, slow rise if you want for the best flavor or in 2 1/2 hours if you are in a hurry and shaped as you want.
The author has a new web site linking to his YouTube videos which are very clear and easy to follow. nokneadbreadcentral.com/
For those of us who are bread foodies, the video he posted this week is very interesting. So much has been written about bread being baked in a preheated Dutch oven and baked with the cover on to give a wonderful rise and crust. I haven't tried it for a couple of reasons, the major one being that it scares me silly to think of having to put dough in a super-heated pot, cover it, and get it back into the oven safely. The second problem is that I use my counter top oven which is small for a Dutch oven to fit. I think this method he came up with using two bread pans is pretty slick. He calls it "The Poor Man's Dutch Oven." See what you think--
Re: Easy Homemade Bread without a Bread Machine or Mixer
Beema
OMG, Birdy, I think you have just convinced me that even I can bake bread. That looks so ridiculously easy that I am sure I would have something edible... I don't have yeast or bread flour but you can be sure they will be on my next shopping list. Yahoo, another new project to try!!!
Re: Easy Homemade Bread without a Bread Machine or Mixer
NYBirder
Woo, hoo! Now I've gone and done it! There is nothing that tastes better than your own bread. I remember my mother making what was called batter bread when I was in high school. It had cottage cheese and dill in it and was baked in a casserole as I recall. I haven't thought of it in years.
Be sure to buy bread machine yeast--also called instant yeast. It's the kind that can be mixed into the dry ingredients without being dissolved in lukewarm water first.
It's interesting that this whole no-knead bread movement is based on a really old method of baking artisan bread. What goes round, comes round!
Re: Easy Homemade Bread without a Bread Machine or Mixer
Motorhomegal
I've used this method a number of times and it is truly DELICIOUS ! So simple to do....I've done it in both a cast iron Dutch oven and just a ceramic bowl that can withstand high temps. Try it, bet you won't be sorry !
Re: Easy Homemade Bread without a Bread Machine or Mixer
NYBirder
I like the idea of making it in a regular loaf shape instead of a large, round Dutch oven--easier for sandwiches. Also, I'm thinking that I may cut the recipe in half and bake it in an 8x4 loaf. Less leftovers since I'm baking for myself. It makes a more reasonably sized slice for a sandwich. This lean dough (no oil or fat) makes a loaf that won't keep as long as richer sandwich bread so it needs to be used up or frozen.
I've also read that baking bread in a counter top oven rather than a regular oven works well without a Dutch oven. Because the oven is so small, the steam given off by the baking is contained and acts like what you would get inside the enclosed container. Hmmm.
I tracked down the casserole bread recipe that my mother used to make. Hmmm--that one looks like a possibility, too. One link actually bakes some of the recipe in individual ramekins--cute little individual loaves--as well as in a loaf pan instead of a casserole. I've got to check this out.
Ideas for Using Eggs
NYBirder
This recipe came through my email this morning for poached eggs and pasta. recipes.sparkpeople.com/recipe-detail.asp?recipe=795169
They make a quick, economical meal.
This recipe allows for some creativity. Change up the veggies or the pasta. There are some different varieties of pasta showing up on the market. I'm thinking that I could even poach the egg in the marinara in a small saucepan rather than separately in water--sort of a variation on the Italian "eggs in purgatory." Definitely with the hot pepper flakes and goat cheese, I think.
Re: Ideas for Using Eggs
Beema
Birdy, I have seen a number of recipes recently using poached eggs on top, but keep forgetting to try any of them. I love poached eggs and use my egg poacher... not directly in the water as some recipes instruct. The recipe that caught my eye was an egg on top of a bowl of chili.... yum.
Re: Ideas for Using Eggs
Lady Fingers
Beema, if I were going to have an egg on a serving of chili, I think I'd poach it right there -- like poaching eggs in enchilada sauce or leftover salsa, for huevos rancheros.
Beema
Ideas for Using Eggs
Hey, Lady Fingers.. you're right, of course. I didn't make myself clear, I see now upon rereading my post. Re: When I make just poached eggs I use my poacher, and not the water method. But, which I did not go on to say, were I to add an egg on top of chili, I would just plop the egg into the hot chili, cover, and wait five minutes or so, until the egg was set.
Re: Ideas for Using Eggs
NYBirder
A classic use of eggs for an entree and a quick meal is Pasta Carbonara. If you've never had it, it's pretty much a bacon-and-egg sauce for spaghetti which is cooked with the hot pasta to the point of just thickening the eggs, not scrambling them.
The recipe link I posted can be cut down for one or two. It's similar to what I make. I use a little olive oil to start the bacon, remove the bacon when it is crisp, and pour off quite a bit of the fat. Then I sweat, not brown, a small sliced garlic clove in the remaining fat for a bit to cook it. I sprinkle the crisp bacon over the top after serving it.
I have also seen a version that uses Italian sausage instead of bacon.
Perfect for when you are hungry and in a hurry. It's really a pantry meal.
Re: Ideas for Using Eggs
annrms
Scotch Eggs make a great main meal when accompanied with a salad and maybe a hunk of cheese. One roll of sausage makes 4 eggs. I roll mine in Pepperidge farm stuffing mix that I grind to fine crumbs.
Re: Ideas for Using Eggs
retteacher
One of my favorite ways to use a few eggs is to make baked custard. Mother always made it for us if we were sick. Comfort food for me. . .
Re: Ideas for Using Eggs
misscoffeepot
when I have not time, a quick omelet is my go to for dinner- dice up some left overs and cheese and it makes a fine meal. If I am even more lazy, I put leftovers, diced potatoes and pour the egg over and call it a frittata.... hubby is always happy to eat it.
Blueberry Cream Muffins
tastycook1
4 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups (16 ounces) sour cream
2 cups fresh or frozen blueberries
In a mixing bowl beat eggs. Gradually add sugar. While beating slowly pour
in oil, add vanilla. Combine dry ingredients; add alternately with the
sour cream to egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes.
Makes 24
Sometimes as soon as they come out of the oven I brush them with lemon juice and sprinkle with sugar. Add lemon zest to the batter.
I have also added 2 tsp of lemon extract, grated lemon zest and a cup of frozen, fresh or dried cranberries.
Re: Blueberry cream muffins
NYBirder
Sounds really good. I think I could safely divide this by 4 and use 1 egg to get 6 muffins. Then I could bake it in my toaster oven.
Re: Blueberry cream muffins
c3clark
I didn't see any blueberries advertised cheap and I don't have any fruit in my garden (but do have radishes and sugar snap peas...probably wouldn't taste that good in muffins, though), so one store has raspberries cheap. I'm going to try your blueberry recipe with raspberries!
Re: Blueberry cream muffins
tastycook1
That works well Carol. I add some grated lemon zest and lemon juice to the batter too
Re: Blueberry cream muffins
c3clark
Well, I ended up buying the blueberries. I don't think that the raspberries were as cheap as I first thought. I never buy either one, so I don't know what is a good price--- they seem really expensive to me. I paid $2.50 for a pint of blueberries. Is that a good price for them, or did I overpay? I'm going to make them later today.
I read once that you should coat blueberries with flour so they don't sink. Is that necessary or not?
Re: Blueberry cream muffins
tastycook1
I don't know about the price of blueberries where you are. Quite often we can buy them 3 small packs for $5 but I usually pick mine locally in the late summer and freeze them. As for flouring them, all I can say is I never do and there's usually some blueberries at the top of each muffin. I hope after all this, you enjoy them
Re: Blueberry cream muffins
c3clark
I wasn't able to make these yesterday afternoon like I planned, but did make them today and they sure are good! I used to have 3 regular sized muffin tins--one real nice one, one pretty nice and one not so nice. So a while ago I gave the not so nice one to Salvation Army with a bunch of other stuff. Well, I must have given TWO of them cause all I could find is my real nice one. I usually only make 12 muffins at a time so didn't even miss the other one till today. So what I ended up making was 12 regular size muffins, 24 mini muffins and 2 small loaves. It was nice to make so many while only making one mess in the kitchen. I really liked the texture of these, and they sure did rise high. Thanks for posting this one. I'll be using this recipe with other fruits, too.
Re: Blueberry cream muffins
tastycook1
I've used this recipe for years and won't even try any others for blueberry muffins. I think the sour cream really helps keep them nice and light. This recipe works well with raspberries and then I add lemon zest and juice. Sometimes do that with the blueberry too.
Re: Blueberry cream muffins
c3clark
I did add the zest of one large lemon, and the juice of 3/4 of it---the other 1/4 went in my pepsi. I never made a lot of muffins, although I do have a couple muffin books, cause they always seem so heavy. But, like you said, these are really light. I'm so glad you posted your recipe. And I can't believe that this is the first time in many, many years that I bought blueberries. I think I'll get the raspberries while they're still on sale and make a batch of those, too.
Crockpot Pork Loin for 2
AllisonO
Here are a couple of great tips or meal ideas that are easy 2-person meals! My local grocery store recently had some brand-name marinated pork loins on sale (got it even cheaper with a coupon!). They were small--maybe 10-inches at most in length and just 3-or-so inches in diameter. These are the perfect size for two people as the pork shrinks slightly in the crockpot! We have a family of four but our two little ones don't eat much so this is even enough for all of us!
When those brand-name pork loins aren't on sale, I've purchased on-sale store-brand pork loin roasts in much larger sizes and I've simply cut them in half or thirds when I got them home (some stores' meat departments will do this for you, so it doesn't hurt to ask!), put the portion I wasn't planning to use immediately into the freezer, and then prepared the piece I was planning to use as normal. This is one of the most versatile and inexpensive cuts of meat I've found!
Re: Crockpot Pork Loin for 2
Motorhomegal
We'll buy a whole pork loin when the stores run them for $1.89 lb and slice them into pork chops and save a roast or two off the end. Just two of us here so the roasts don't have to be gigantic. Of course, it's always a surprise as to whether we're getting a tender, marbled one or not. I've found smaller to be better in that respect. Usually about a seven or eight pound loin and one that feels "soft" is the best.
Re: Crockpot Pork Loin for 2
Beema
You are right about the pork loins being both inexpensive and tender and delicious. I am speaking of the packaged loins put out by Hormel, not the whole loin. Now that there is just one of me to cook for, I cook the entire loin then cut it into three sections, two of which I will freeze for the future.