Monthly Archives: January 2013

Sweet Broiled Oranges

sweet broiled oranges

For those of you who had the distinct pleasure of knowing me in high school, you might remember when I was weirdly concerned about getting scurvy. (A concern that preceded my early college obsession with combating adult-onset rickets, and also that time I gave myself swine flu purely because of the strength of my conviction that I was going to get it.)

While I never spent extended periods of time on boats lacking fruit/veg refrigeration technology, nor islands with no access to vitamin C-laden produce, I still insisted on chugging orange juice, especially through the winter months, just in case. Winter already has me coping with seasonal effective disorder (SAD) and I quite simply couldn’t deal with splotchiness and bleeding gums on top of that.

While I have moved on from fixating on so-last-century diseases and even the more trendy recent ones (kind of, mostly), there’s still a part of me that just knows when I am suffering from some nutrient deficiency or another.

Fortunately, as an adult, I can more maturely address these issues with a spoonful of sugar, like I did with these scurvy-fighting oranges. They’re a really quick dessert that are satisfying after a big meal. We ate ours after big bowls of beef stew.

Anyone else here have unwarranted health worries they want to share? I can’t be the only one, right?!

Sweet Broiled Oranges:
Serves 1
One orange
1 tablespoon brown sugar
1 teaspoon pumpkin pie spice

1) Slice orange in half, remove seeds, and cut between the orange and the peel and along the orange sections to make smaller pieces.
2) Place orange slices on a cookie sheet. Turn the broiler on high.
3) Combine sugar and cinnamon and sprinkle over the orange halves, then place into the oven.
4) Broil for 5 – 7 minutes.

I found the recipe on Pinterest and adapted it slightly. Original recipe here.

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Rice, Lentils, and Caramelized Onions with Spiced Yogurt

lentils and yogurt

lentils

People often ask me what I make for lunches, and I have to be honest; I will make one meal on Sunday night and eat it everyday for lunch the entire week, provided that it’s adequately delicious.

Even better is when the meal gets better over the course of the week, like this one. The longer the flavors mingle, the more comforting this dish becomes. (For the record, it’s actually called mujaddara.)

Even even better is when that meal maintains some semblance of “healthy.” Granted, I doubled the yogurt sauce recipe, but I also added carrots and celery because I’m aware that some of you have New Year’s resolutions that you’re interested in keeping, and my cupcakes are no help. I wanted to redeem myself this week.

Speaking of New Year’s resolutions — what meals are you looking to make more of in 2013? I’d love some new post inspiration.

Note: This recipe can easily be made vegan by substituting the butter for more olive oil, and using a vegan yogurt. (My real vegan roommate suggests the coconut alternative as the almond was too sweet.)

Recipe from Food 52. I added carrots and celery.

Sweet Potato Cupcakes with Brown Sugar Cream Cheese Frosting & Candied Pecans

sweet potato cupcakes

Hey friends.

I know it’s been awhile.

Hopefully some sweet potato cupcakes will appease you. (For now.)

plain cupcakes

They are quite delightful, these moist little muffins topped with creamy frosting and crunchy pecans.

single cupcake

I’m currently testing recipes for a friend’s wedding. This friend, to be exact. These passed the test. Remember last time I made cupcakes for a wedding? I vowed only to do one wedding every two years.

I’m a woman of my word, it turns out. Except when that word involves promising to write more. That kind of thing is best left to chance.

Anyway, I know I should be posting recipes that help people keep their New Year’s resolutions, not actively attempt to break them. Alas, one of those recipes is best left to another day.

The original recipe for these cupcakes comes from some sort of Food Network cupcake challenge, but I’ve modified it to suit my tastes. (And the happy couple, of course.)

If you make them yourself, let me know how they turn out!

Sweet Potato Cupcakes:
Makes 18 – 24 cupcakes
2 cups mashed and cooled sweet potatoes, or one 16-ounce can
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten
Cinnamon sugar, if desired

1) Preheat the oven to 350 degrees and line a few cupcake tins with paper liners.
2) In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Slowly incorporate the dry ingredients and then the sweet potato puree.
3) Fill cupcake tin cup three-quarters full of batter. Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean — 20 to 25 minutes. Let cool.
4) Once cooled, frost the cupcakes with the frosting, top with candied pecans, and sprinkle with cinnamon sugar.

Brown Sugar Frosting:
Frosts 18 – 24 cupcakes
One 8-ounce package cream cheese, at room temperature
2 sticks butter, at room temperature
1/2 cup light brown sugar
4 cups powdered sugar
2 teaspoons vanilla extract

1) Beat the cream cheese until creamy. Add the butter and beat until well incorporated.
2) Add the light brown sugar and beat until fluffy, then stir in the powdered sugar 1 cup at a time, beating until combined. Add the vanilla extract until fully incorporated.

Candied Pecans:
Makes four cups
Canola/vegetable oil, for greasing
1 egg white
4 teaspoons water
1 tablespoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
3/4 teaspoon salt
1 pound chopped pecans

1) Preheat the oven to 300 degrees. Grease a baking sheet with oil.
2) Beat the egg white in a bowl until frothy, then whisk water and the vanilla extract into the egg.
3) Stir the sugar, cinnamon and salt into the egg mixture, then stir in the chopped pecans until they’re fully coated.
4) Spread the pecans onto the baking sheet and bake in 20 minute intervals, stirring the pecans before placing them back in the oven. Continue baking for about an hour.
5) Allow the pecans to cool on the baking sheet.