October 26, 2012

spiced pumpkin bran muffins

a muffin makes the cut at our house if it's delicious, healthy and still moist two days after baking.  these definitely made the cut.  i'll add a titch more ginger next time.

from chefinyou.com

  • 1 can pumpkin puree (no pumpkin? try sweet potato puree instead)
  • 1 cup wheat bran
  • 3 large egg whites
  • 3/4 cup buttermilk (low fat yogurt/fat free buttermilk work too--i used non-fat greek yogurt)
  • 1/3 cup molasses
  • 1/3 cup brown sugar (or granulated sugar)
  • 1-1/4 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup raisins--i used golden

bake @ 400 for 20 min.

October 01, 2012

rolled omelet

i just loved this concept of being able to make a huge omelet all at once and not stand at the stove for an hour, making individualized omelets for each family member.  this way, the adults can have their half with veggies and herbs and "nasty" cheese and the kids can have theirs the boring way.  from everyday food magazine.

  • Olive oil, for pan
  • 1 cup milk
  • 1/3 flour
  • 8 large eggs
  • 1 tablespoon Dijon mustard
  • salt and pepper
  • add-ins
  • cheese
  1. Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
  2. In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
  3. Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.