It was another brisk late-Fall day, perfect for cozying up inside. Poor Max has a terrible cold, so I spent most of the day changing clothes, wrangling flailing arms while spraying saline mist into little nostrils, drawing a few baths, and cuddling after tears. Not sure how I accomplished the following with a sick baby at home. But maybe that was exactly the reason why I was encouraged to (wash my hands lots and) roll up my sleeves and make some good ol' home-made comfort food. As I'm typing this, Max is sleeping (albeit, restlessly) and David and I are thoroughly satisfied with our meal. (Read: semi-reclined, feet propped, and belts loosened.) So, I'm sharing my recipes in case you find yourself in need of a flavorful, hearty meal on a cold day.
Breakfast
I've had this infatuation with Alterra's Pumpkin Cranberry muffins ever since I first laid eyes, then taste buds, on them in 2010. Alterra is my favorite coffee shop in Milwaukee, WI. Since it's the perfect time of year for sweet pumpkin and tart cranberry, I've been scouting for something similar here in Toronto. Nothing has even come close to the goodness from the Alterra bakery... until I found this recipe! Full of fiber, antioxidant-packed cranberries, and potassium-rich pumpkin, these muffins are just what your body needs as the weather cools down and the sunshine starts to fade. Not to mention, the smells wafting from your kitchen are enough to brighten anyone's day. Try them and you won't be disappointed. Yummmm!
Best Ever Pumpkin Cranberry Muffins
Adapted from The American Club, in Kohler, Wisconsin via PreventionRD.com
1 1/2 cups whole wheat pastry flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup canola
2 large eggs
1 tsp pumpkin-pie spice
1 cup + 1 Tbsp raw turbinado sugar
1/2 tsp baking soda
1/2 tsp salt
3/4 cup fresh cranberries
2 Tbsp unsalted pepitas (pumpkin seeds)
Directions:
Preheat oven to 350 F. Put liners in muffin cups.
Whisk together flour and baking powder. Set aside.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in cranberries.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with remaining tablespoon of sugar and pepitas. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. Yield: 12 muffins.
Nutrition Information (per muffin): 200 calories; 7.9 g. fat; 36 mg. cholesterol; 206 mg. sodium; 30.7 g. carbohydrate; 2.7 g. fiber; 1.7 g. protein
Result: Sweet, tart, and moist. These are truly *perfect* muffins. Enjoy!
Lunch/Dinner
I never liked beef stew when I was a kid, but something changed in my young adult years, and thank goodness! Who doesn't enjoy a savory stew with tender beef and vegetables? Add the Guinness or wine and this stew is super rich and perfectly filling. Pair it with these cheese biscuits for a fantastic combination. If I don't feel like making the biscuits from scratch, a package of ready-to-bake scones with a handful of shredded cheese works too!
Guinness Beef Stew and Cheddar Drop Biscuits
Fresh20 Meal Plans (special thanks to my lovely friend, Nikki, for sharing her subscription!)
1 pound chuck roast, trimmed and cut into 1 inch pieces
1/2 teaspoon kosher salt
½ teaspoon black pepper
1 Tablespoons whole wheat flour
1 Tablespoons grapeseed oil
1/2 medium yellow onion, cut into small dice
2 medium carrots, peeled and cutinto large dice
2 ribs of celery, cut into 1 inch slices
1 parsnip, peeled and cut into large dice
1- 8 ounce russet potato, peeled and cut into large dice
1 - 14 oz can diced tomatoes
1/8 to 1/4 cup tomato paste
1 Tablespoon Dijon mustard
1 garlic clove
1 – 12 ounce Guinness Beer or 1 ½ cups of red wine
1 cups low sodium chicken broth
1/2 cup water
2 sprigs of fresh thyme
1. In a large bowl, combine meat, salt & pepper, and whole wheat flour- toss to combine.
2. Heat a large Dutch oven or a heavy bottom soup pot over medium heat; once hot, add in oil. Brown the meat. Watch the heat so that the flour doesn’t burn.
3. Add the cut vegetables, tomato paste, diced tomatoes, Dijon and garlic. Stir to combine and cook for 3-4 minutes.
4. Add in beer (or wine), broth, water, and thyme sprigs.
5. Bring to a boil, cover with a lid, and reduce the heat slightly. Keep the liquid to a low boil and cook for 25 minutes. Discard any thyme stems floating at the top.
Serve warm with cheddar biscuits or scones.
Cheddar Drop Biscuits
2 Tablespoons olive oil
½ cup half and half
½ cup water
2 cups whole wheat flour
1/2 cup cheddar, shredded
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1. Preheat oven to 450 degrees and prepare a baking sheet by lightly brushing with olive oil. Adjust rack to the middle of the oven.
2. In a Pyrex measuring cup, combine the olive oil, half and half, and water.
3. In a small bowl stir to combine the flour, baking soda, cheese and kosher salt. Mix the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined.
4. With a large soup spoon, scoop out small biscuits and gently place them onto the baking sheet. Place into the preheated oven for 8-10 minutes or until golden brown and cooked through. Makes 12 biscuits.
I had full intentions of posting a picture of this yummy meal, but we actually finished it before I remembered. It's okay, you can be glad.
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