Jan
Key Lime Cupcakes
I decided to be rebellious this week. I made cupcakes…in January. Not just cupcakes in January, but cupcakes at the beginning of January- a mere 10 days from then date when most of us made resolutions to be healthy and eat more veggies. Why you ask? Why is she posting this delicious looking cupcake recipe when all I’ve had to eat for the last week is salad? The answer- because I am a firm believer that we all need a little sweet in our lives now and then…even on the 10th of January. Oh, and I also really like cupcakes. 
I tried to be nice about it though. This recipe has been given a complete health make over, and while not comparable to say a handful of carrot sticks or a bowl of kale soup, it’s far better for you than a twinkie or a bag of cheese puffs. Okay…so those were weird comparisons. What I am trying to say is that eating one of these cupcakes will not undo all the good you’ve done in the last 10 days of salad eating. 
Here’s what I did so these cupcakes could pass the January health test. First, I replaced all the white flour with whole wheat pastry flour. Have you ever used this stuff? It’s amazing. All the benefits of whole wheat with out the heavy, chewy texture. I also cut the sugar from 1 1/2 cups to 2/3 of a cup. It seems like a large amount to cut out and I was a bit skeptical, especially since the recipe includes both lime juice and lime zest. I was pleasantly surprised though. When I first bit into one I was greeted by a mild sweetness that was balanced perfectly by a tangy burst of lime. Now that’s my kind of healthy! The final modification in this cupcake makeover was to replace one egg with ground flax meal. 
I am a HUGE fan of ground flax meal. I love to sprinkle it on and in everything. It’s a really easy way to get in those omega 3 that everyone is always talking about, and it has a mild enough flavor that you can add it to most anything without even noticing. Normally I just add a couple tablespoons to whatever I am making but with something light and delicate like cupcakes I was afraid it might mess with the balance and make them too dry. So when I came across this bit of advice for using it as an egg substitute I knew I had the answer. It’s really simple. For each egg you are replacing mix one tablespoon ground flax seed with 3 tablespoons of water. I only replaced one of the eggs that the recipe called for but it worked so well that next time I will try replacing both. There you have it- a healthier cupcake that you can eat even in January. 
But wait! I almost forgot about the frosting. What can you do to make cream cheese frosting more healthy? Hmmm…ditch it for something that isn’t comprised solely of cream cheese, butter and sugar. Yeah, that’s probably the right answer but I couldn’t bear to give it up. So what did I do? I cut the amount in half. Half the amount of frosting for the same amount of cupcakes. A perfect solution if you ask me. It was still enough frosting to give each cupcake a nice coating but not so much that it was piled up and spilling over the edges.
My final bit of advice for making guilt-free cupcakes- share them. I love to share my baked goods not only because it makes people happy when you show up at their house with cookies and cupcakes, but because it also means less for me to eat! 
Key Lime Cupcakes
Inspired by Bon Appetite
Makes: 12
1 3/4 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup white sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 egg
1 tablespoon ground flax seed
3 tablespoons water
2 1/2 tablespoons key lime juice (from about 5 key limes)
1 tablespoon key lime zest
3/4 cup buttermilk
4 ounces 1/3-less fat cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
3/4 cup powdered sugar
1 tablespoon key lime juice
1 teaspoon key lime zest
1. Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small bowl mix the ground flax seed with 3 tablespoons of water. Set aside.
3. In a large bowl fitted with an electric mixer, or using a hand held mixer, beat the butter and sugar on high until fluffy. Add the egg and the ground flax seed mixture, beating well between each addition.Scrape down the sides of the bowl and beat in the key lime juice and zest. Turn the mixer to low and add the buttermilk and flour mixture in two additions, beginning and ending with the flour. Mix until just combined.
4. Pour the batter into the prepared baking cups. Bake for 20-35 minutes or until a wooden tester inserted comes out clean. Let cool on a wire rack before frosting.
5. Make the frosting: If your butter and cream cheese are soft enough you can easily make the frosting with just a wire whisk- make sure you sift the powdered sugar though to avoid lumps. Of course, using an electric beater is fine too. Whisk or beat the cream cheese and butter until well combined. Sift the powdered sugar over the butter and cheese mixture and add the lime juice and zest. Whisk or beat well to combine.
6. Spread the frosting evenly over each cupcake. Top with a lime slice for garnish if desired.
Jan
Pineapple Ginger Meatballs
Are you ready for a confession? Okay, here it is… I am a BIG fan of meatballs. There, I said it. While I refuse to be ashamed.of this self-professed meatball love, deep down I can’t help feeling a little funny about it. I mean, these are balls of meat we’re talking about here. It’s not like when people say "I love chocolate”, or “I am crazy about pasta”. There’s nothing romantic, or exotic, or even remotely interesting about having a love of meatballs. I don’t care though. Call me a rebel if you must, but I like my meat in ball form. And I like my meatballs with lots of savory bits tucked inside and smothered with a chunky sauce.
Did you know that I only found out a few years ago that you could buy pre-made meatballs in the store? Really, it’s true. One of the first meals I remember my mom teaching me how to make was home made spaghetti and meatballs, so I guess for a long time I assumed that everyone made their own meatballs. I still don’t understand why everyone doesn’t. The problem with store bought meatballs is that they are just that…balls of meat. Where’s the flavor? Where’s the chopped onion and garlic? What about the fresh herbs? A meatball that’s only meat is just so…boring.
Not these guys though. Loaded with fresh ginger and jalapeno these meatballs are practically bursting with flavor. And I haven’t even mentioned the sauce yet. Okay…so it’s technically not a sauce in the true sense of the word, but a stellar meatball topping if I ever saw one. Fresh pineapple, dried apricots, red onion and a bit more ginger. Serve over couscous and top it off with almonds, scallions and a drizzle of toasted sesame oil- now that’s what I call a meatball! So put down that boring frozen ball of meat, gather your ingredients and make some meatballs. Cause this world needs more people who share the meatball love.
Pineapple Ginger Meatballs
Inspired by Clean Eating Magazine – “The Comfort Foods” edition
Serves: 4
For the meatballs:
1 pound ground meat ( I used turkey because it’s low fat and has relatively little flavor which makes it perfect for recipes such as this where lots of bold flavor is added. Of course, it’s up to you though, I am sure beef or pork would be just as tasty)
1 tablespoon fresh ginger, peeled and finely minced
1 jalapeno pepper, seeds and ribs removed & chopped
1 egg, lightly beaten
1 slice of soft whole wheat bread, crumbled into small crumbs
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
For the “sauce”
2 cups fresh pineapple, diced
1/4 cup dried unsweetened apricots, quartered
1/2 cup red onion, diced
1 1/2 tablespoons balsamic vinegar
2 tablespoons sugar ( I prefer the natural type)
1 teaspoon fresh ginger, peeled and finely minced
For serving:
2 cups cooked couscous
Scallions, sliced
Sliced almonds, toasted
Fresh cilantro
Toasted Sesame oil
1. Preheat the oven to 400ºF. Spray a baking sheet with non-stick cooking spray. In a medium bowl combine the ground meat, ginger, jalapeno pepper, egg, bread, salt and pepper. Using a large spoon or your hands mix the meat thoroughly with the other ingredients. Measure out 2 tablespoons of the mixture and shape into a ball. Place on the prepared baking sheet. Repeat with the remaining meat mixture, you will have about 16 meatballs. Bake in the oven for 18 minutes or until they are no longer pink in the middle.
2. While the meatballs are cooking prepare the sauce. This is super easy. In a small bowl combine the ingredients pineapple through fresh ginger. Stir and set aside until the meatballs are done.
3. When the meatballs come out of the oven cook the couscous according to the package direction (this will only take 10 minutes).
4. While the couscous cooks, place the meatballs in a skillet over medium heat along with the pineapple mixture. Cook for about 8 minutes, stirring often. The idea is to heat the meatball and pineapple mixture just long enough to for the flavors to mix and the pineapple and apricots to begin to caramelize, but no so long that the meatballs dry out.
5. To serve place 1/2 cup couscous in a wide bowl or plate, top with 4 meatballs and a few spoonfulls of the pineapple mixture. Top with scallions, almonds, and cilantro. Drizzle with a tiny bit of toasted sesame oil. Devour!
Jan
Mixed Greens with Grapefruit, Avocado & Citrus Vinaigrette
I think I have a grapefruit problem. Seriously. Right now we have seven grapefruits in our house…yes, seven. Why so many you ask? Well, I would love to say that I am lucky enough to live somewhere warm and have a lovely little grapefruit tree in my backyard, but the truth is nothing like that. Side note: it’s 9º outside right now- a bit chilly for grapefruits I would say. So, since I am not plucking them from my backyard, why would I willingly go out and purchase seven at one time?
I wouldn’t, I swear. Okay…maybe I did buy a few, but only four or so. They were on sale, and I mean really on sale, for like .79 each! So I buy a few grapefruits, we eat some and I buy a few more. Then Christmas comes and Santa leaves them in the bottom of stockings (he does this every year…coming from the north pole and all he knows where it’s at – us northerners need our vitamin C in the winter). Just when I thought we might manage to eat them all- we even had grapefruit for dessert one night- my mom gave me four more that my grandmother sent from Florida. Ahhh…grapefruit are taking over my kitchen!
I know, I know, this is really not the worst problem one could have and I shouldn’t be complaining. Actually, all kidding aside, I am not complaining because I really like grapefruit. I am generally a fan of anything that has a tanginess to it, and I am also in favor of really juicy fruits (like peaches that dribble down your chin when you take a bite) so grapefruits are right up my alley. The problem is that there seems to be a limit to how many ways you can eat a grapefruit. You really can’t bake with them, unless you just use the juice but that seems wasteful. You can’t make a stew out of them, or throw them in stir fry or soup. After wracking my brain for awhile I decided that since grapefruit are best eaten in their natural and raw form, that is peeled and sliced, I would add them to the dish that celebrates this very culinary style- salad.
Hmm…but what else goes with a grapefruit that would be good in salad? Avocado! And how about a bit of spicy chicken for protein. Drizzle with grapefruit and lemon vinaigrette and accompany with a thick piece of bread topped with melted cheese, and there you have it – a complete grapefruit meal.
I choose to keep this salad pretty simple on purpose. I really wanted the grapefruit to be the center of the dish and I didn’t want to clutter it up with lots of other ingredients. I thought about adding chunks of sweet red pepper, thin slices of cucumber and red onion, or a bit of crumbled feta cheese. But in the end I stuck with just mixed greens, avocado, chicken and grapefruit. Maybe you like your salad more crowded than me though… go ahead it’s okay, add whatever you want because in the end it’s the vinaigrette that really steals the show. 
We had to keep eating salad for days just so we could consume more of this awesome vinaigrette. I think I need to make another batch just to keep around the house. Good thing I have plenty grapefruits.
Mixed Greens with Grapefruit, Avocado and Citrus Vinaigrette
Serves: 2
2 cups mixed greens
1 avocado, sliced
1 boneless, skinless chicken breast
1 tablespoon all-purpose spice rub (recipe follows)
1 grapefruit
1/4 cup grapefruit juice
2 tablespoons grapefruit zest
2 teaspoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon shallot, minced
1/2 teaspoon brown mustard
1/2 cup extra-virgin olive oil
salt and freshly ground pepper
1. Place the chicken breast between two pieces of plastic wrap and pound thin. Heat a non-stick pan over medium-high heat and spray with cooking spray. Sprinkle the chicken on both sides with spice rub and cook for about four minutes on each side or until no longer pink in the middle. Set aside.
2. Make the vinaigrette. Put the grapefruit juice, zest, lemon juice, white wine vinegar, shallot and mustard in the blender. Pulse a few times to combine. With the blender running, add the olive oil. Season to taste with salt and pepper.
3. Prepare the grapefruit. Slice off the top and bottom of the grapefruit so it sits flats. Run you knife down the sides of the grapefruit to remove the skin. Be sure to cut off all the white pith because this is where a lot of the bitterness is. Turn the grapefruit on its side and slice into 1/4-inch thick round slices. Cut each slice in half or in quarters, depending on how big your grapefruit is.
4. Assemble the salad. Place a cup of greens each in two shallow salad bowls. Top with half of the sliced chicken breast, half of the grapefruit, and half of the avocado. Drizzle with vinaigrette. This recipe makes 1 cup of vinaigrette so you will have extra.
All-purpose Spice Rub
Makes: 1 1/4 cups
½ cup coarse salt
¼ cup packed light brown sugar
¼ cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon cayenne pepper
In a small bowl, combine all ingredients, using your hands to break up sugar. Store in an airtight container, away from heat and light, up to 6 months.
Subscribe by e-mail
Recent Posts
Tags
Archives
Tasty Reads
