Also, as a bonus/apology for bad posting behavior, I'm including two recipes for this inaugural Foodie Friday: a breakfast treat and a complete dinner option.
So, here goes... If you have any technical questions about trying these recipes for yourself, please comment so I can reply back to you. Why not try one for breakfast or dinner this weekend? :)
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Cranberry-Orange Muffins
(adapted from Betty Crocker Cookbook: New Edition)
~makes 12 muffins~
INGREDIENTS
3/4 cup milk*
1/4 vegetable oil**
1 large egg
2 cups all-purpose flour***
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 Tbsp grated orange peel
1 cup coarsely chopped cranberries
*I use skim milk, and it works just fine in the recipe.
**You can substitute unsweetened applesauce for the oil and a moister cupcake.
***I use unbleached, all-purpose flour. I've also substituted half the flour with whole wheat flour (1 cup), keeping the other cup's worth unbleached, all-purpose flour.
DIRECTIONS
1. Heat oven to 400 degrees. Spray the bottoms of 12 medium muffin cups with cooking spray or line with paper baking cups. (Note: I line with cups for less mess.)
2. In a large bowl, beat the milk and orange peel together. Beat in oil (or applesauce) and egg with whisk or fork until well mixed. Stir in flour, sugar, baking powder and salt all at once just until the flour is moistened (your batter will still be lumpy). Fold the cup of cranberries into your batter and divide batter evenly among muffin cups. (At this point, I like to shake some cinnamon sugar on top before placing them into the oven.)
3. Bake 18-25 minutes or until light golden brown on the tops. (My oven is super efficient, so I tend to go for the lower end of this time frame and add a few minutes more if needed.) If you used cooking spray, let stand in pan for 5 minutes before removing to wire racks to cool. If you used cups, immediately transfer from pan to cooling rack. Serve warm.
~~Final Notes~~
You can store these in an airtight container for several days, but I do recommend popping them in the microwave for about 20 seconds. Enjoy a muffin with your coffee in the morning or with tea for an after dinner treat. They are also great with creamed honey from your local Farmers Market!
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Steamed Stone Crab with Jasmine Rice and Baby Spinach Salad
INGREDIENTS
Stone Crab legs and claws -- about 1/2 pound per person
1 cup Jasmine Rice (you can also substitute your favorite type of rice)
Vegetable Stock
Baby Spinach
2-3 Tbsp butter, cut into pieces
1/4 tsp garlic powder
a pinch of sea salt
DIRECTIONS
1. In a smaller, 2 to 3-quart pot, pour your vegetable stock and allow it to boil.
2. As the water is heating up to a boil, rinse your spinach. If you weren't able to find baby spinach, chop the stems off at this point, too.
3. Meanwhile, in a 6-quart pot, fill with about 1" of water. Allow it to boil. Once it is boiling, place a steamer basket inside the pot, which will hold your crab claws and legs.
4. Once your water boils in the rice pot, add 1 cup of rice a little at a time, stirring as you go. Allow to reboil and place a lid on top of the pot. Set a timer for 8 to 9 minutes, or when the rice begins to stick to the bottom of the pot. Once the rice is done, allow to sit on a cool burner or trivet for about 10 minutes. At the end of the 10 minutes, it may be seasoned or left alone and then fluff with a fork. (Personally, I like a bit of curry powder or a few sprinkles of dry chutney as a nice contrast to the aromatic sweetness of the jasmine.)
5. After the rice is cooking or once you set it aside to rest for 10 minutes, place your crab claws in the larger pot, and steam for 5 to 7 minutes. Take the pot off the burner at the end of the time frame. With tongs, remove the crab pieces and place on a serving plate.
6. Prepare your spinach salad by leaving it simple and dressing it with a vinagrette, or you can add cherry tomatoes and other complementary veggies as garnish.
7. Last but not least, microwave the butter, garlic powder, and a pinch of sea salt in a microwave-safe dish in 2o-second increments, stirring as you go to make dipping butter for your crab.
8. Serve this delectable dinner, and don't forget your claw crackers!
~~Final Notes~~
Timing is key, as everything will come together at once. This is a light, quick meal perfect for a couple or a single person. Serve it on a summer evening since everything is cooked on the stovetop and microwave without heating up your oven (and home or apartment!) in the process.
