Oct 31, 2008

Breakfast Pizza Muffins

Nothing jump starts my day better than a breakfast muffin. Packed with flavor, vegetables and cheese. Throw in a boiled egg, milk, some orange juice and I’m a happy Dutch girl. But I’m also perfectly happy grabbing one of these babies on my way out the door and devour it in the car. Real healthy, huh!

Must admit that when I add this much cheese and/or butter to a dish, I mainly do that when I make an actual meal out of whatever it is I’m preparing, it makes it a different ballgame all together. You won’t quickly catch me making these just to snack on.

There’s another huge benefit to these muffins. My boy will eat anything we call ‘pizza‘. As soon as I found that out, it opened a multitude of perspectives! You could literally see a light bulb going on over my head! ‘Aha moment’. So I’ve added a little pizza flavor to the recipe and now he loves them.

Ingredients:

2 cups flour
4 tbsp butter
1 cup plain yogurt
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp curry powder
1/s tsp dried basil
1/2 tsp oregano
3 tbsp pizza sauce
1/8 tsp cayenne
1/2 bell pepper
3 to 4oz ham
1 cup cheese
2 shallots
2 eggs

Directions:

Preheat your oven to 400 (200C)

Those yellow bell peppers with their green stems just do something to me. Gorgeous colors. Finely mince half to 1 bell pepper and 2 shallots. If by any chance you have some leeks lying around doing nothing useful, don’t think twice, dice them and throw them in. I ran out of them, but it’s a match made in heaven.

Lightly sautee the bell pepper and shallots in a tiny drop of olive oil.

I’m cheating, I’m using my food processor for this. It speeds things up remarkably. Pour 2 cups of flour in there.

Lots of things going on in the photo below!! I bet you’re real happy I’m using my storyboards now, aren’t you?

Add 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 tsp onion powder, a heaping 1/2 tsp curry powder, 1/8 tsp cayenne, 1/2 tsp dried basil, 1/2 tsp dried oregano and 1/2 tsp sweet paprika powder. Quite a list, eh?

Pop the lid on and pulsate a few times to combine everything.

Grab a bowl and mix up 1 cup of yogurt with 4 tbsp butter. I’m using the (Dutch) liquid diet version, but use any kind of butter (melted). The yogurt will perform pure magic on the texture of the muffin, making it fluffy and light.

Break two eggs over it and lightly whisk until it’s all combined. Not sure why I do this by hand, but I always do.

Pour it in the food processor, right on top of the flour mix.

Add the sauteed vegetable mix, 1 cup of cheese (I’ve used a sharp Gouda cheese) and 3 heaping tbsp pizza sauce. I make my own pizza sauce and freeze seperate portions, but you can also use a commercial sauce for this. I promise I won’t be too upset!

Blitz until everything has properly blended and you end up with a consistency that looks like this. A fairly thick batter.

 

Chop about 3 to 4oz ham, you can also do this with chorizo. Add to the batter and pulsate a few more times. Just a few spins to get it combined, really, you don’t want to puree the ham. The batter will be even thicker now.

Now you can use muffin cups, but I always use these. They hold more batter and I’m greedy when it comes to my pizza muffins! I lightly butter them. Sure I could have done that with my fingers, but would it have looked just as good in my photos, I ask you?

Spoon the batter in whatever you’re going to bake the muffins in. Don’t fill them up completely, the muffins will need a little room to rise.

Put them in a preheated oven for 20 to 25 minutes, until a toothpick comes out clean and they’re golden brown. The muffins will rise, but not as high as ‘sweet’ muffins and the outside will be crispier, keep that in mind. Let them cool before taking them out, or just serve them like this, which I personally prefer. They’re best eaten lukewarm.

These are good. These are packed with flavor, they’re savory. They’re just good.

Oct 30, 2008

Caramelized Carrots

I’m redoing one of my older recipes. Not just because it didn’t have photo directions, but mainly because it’s one of the best side dishes I ever came up with. I kid you not! Ok, that and my Asian Style Beans :) It’s definitely not one of the prettier dishes I’ve ever made, though, but the amazing flavor makes up for where it lacks in the aesthetic department. It’s the…

Oct 28, 2008

Country Egg Salad

  The one thing I’ve learned in all my years as a low carber is that it’s not the fat you eat that gives you that satisfied feeling, it’s the proteins you consume. Now eggs, for instance, are a great source of protein but also fairly high in cholesterol and fat (in their defense; they’re also packed with vitamins!). But if you look at this way: if eating an egg…

Oct 26, 2008

Jayden’s Smoothie

  When it comes to my kiddo’s eating habits, I really can’t complain. However, there’s one thing he absolutely dislikes. Fruit. Amazing, isn’t it? I thought kids took to fruit naturally? Guess not. Aside from apples and an occasional grape, he’ll simply refuse to eat any kind of fruit unless it’s mashed, blended or incorporated into something. Now for a short while I wasn’t even all too unhappy about that – this was…

Oct 24, 2008

Cauliflower Soup

Filed under: Lunch,soups,Recipes,soup — Tags: , , , , , , — Kay @ 3:38 pm

The weather is terrible here. So much rain, everything so gray it’s almost depressing. Almost, I said, because there’s just no better way to spend a rainy, gloomy day than being cooped up inside my little kitchen, cooking up a storm. Ok, so maybe curled up in a warm bed with lots of sleazy magazines to read and cookies to eat, but I kinda forgot what that was like ever since my…

Oct 22, 2008

Stuffed Zucchini

I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be…

Oct 20, 2008

Kayotic Chicken Chili

For years I made chili only using ground beef, until I finally found enough courage to step outside my comfort zone and tried it with chicken for a change. I was sold. Sometimes you just have to drag me, kicking and screaming, out of a tried and fool-proof recipe while I yell “Why reinvent the wheel? Leave me alone” at the top of my lungs. I’m pretty sad like that.  Now I’m…