Low Fat Blueberry Oat Bran Muffins

by Rachel on December 11, 2013

Low Fat Blueberry Oat Bran Muffins

Another delicious, healthy, low fat muffin recipe. This one has oat bran, which adds fiber, protein, iron, calcium and a lovely color, flavor and texture to the muffins. There was a whole oat bran craze a while back. Consuming oat bran has been connected to lower cholesterol levels and appears to play a role in preventing some types of cancer. You’ll find it in most grocery stores. Unlike flour or cereal, it is not shelf stable for months at a time. It’s best to close it up tight in a ziplock bag and keep it in the freezer, unless you’re planning to go through gobs and gobs of it all the time. I’m partial to Trader Joe’s dried wild blueberries. They are really small in size but pack a big punch in flavor. Mmmm.

Low Fat Blueberry Oat Bran Muffins (makes 12 ½ cup muffins)

  • 1 cup plain yogurt
  • ¼ cup canola oil
  • ¼ cup orange juice
  • ½ cup unsweetened applesauce
  • 2 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup oat bran
  • ½ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • a dash salt
  • 1 cup dried, fresh or frozen (defrosted) blueberries (I use TJ’s Wild Dried Blueberries)

Pre-heat oven to 325 degrees. Grease and flour ½ cup muffin tins (I find it easier to use baking spray – such a Pam, rather than greasing and flouring the pans. I use the “baking” version which includes flour in the vegetable spray).

In a medium-sized mixing bowl whisk together the yogurt, oil, orange juice, applesauce, eggs, and vanilla extract. In a large bowl whisk together the all-purpose flour, oat bran, sugar, baking soda, baking powder, cinnamon, and salt. Add the wet ingredients to the dry ingredients. Mix until just blended. Add the blueberries. Mix gently. Pour the batter into the greased muffin tins. Place in the center of your pre-heated oven and bake for 20-25 minutes until they are just cooked through and a tester inserted in the middle of a muffin comes out clean. Allow to rest 1-2 minutes in the muffin tins, and then remove and cool completely before storing – or consume warm!

{ 0 comments }

Lentil Soup

by Rachel on December 4, 2013

Red Lentils Ready to Jump in the Soup Pot

My latter born has been asking me to adopt a practice of Meatless Mondays. This seemed like a perfectly reasonable request. Thankfully the Stern boys like many vegetarian dishes including lentils. This is one of the simplest lentil soup recipes I’ve ever made, and we really like the end result. Adding cumin twice, once early on in the cooking process, and once right at the end – adds a depth of flavor to the soup that you cannot get if you just add the spices at the beginning.

Lentil Soup (makes 6-8 servings)

  • 2 tablespoons olive oil
  • 1 cup onion, finely diced
  • 1 cup carrots, finely diced
  • 1 cup celery, finely diced
  • 1 tablespoon cumin
  • 1 lb. red lentils, rinsed well and picked over
  • 1 cup dry white wine
  • 6 cups chicken or vegetable broth
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ¼ cup freshly squeezed lemon juice

Heat olive oil on medium high heat in a large soup pot or Dutch oven. Add onion, carrots, celery and cumin. Saute over medium heat for 10-12 minutes until vegetables are soft. Add the lentils, toss with the sautéed vegetables. Add the white wine. Cook for 2 minutes. Add the broth (vegetable or chicken depending on your preference). Simmer over medium heat for 30 minutes until the lentils are cooked through.

Put one third of the soup into a blender. Process until smooth and add back to the soup. Season with the salt, 1 teaspoon of cumin and the freshly squeezed lemon juice. Serve garnished with chopped Italian flat leaf parsley OR cilantro.

{ 0 comments }

Mountain Sky Macaroons

November 27, 2013

For some reason I always thought that macaroons were a challenge to make. I’m not sure why. Some recipes call for beating the egg whites in a mixer and others include condensed milk. This particular recipe comes from Chef Pam Comstock at Mountain Sky Guest Ranch in Emigrant, Montana. Pam’s a very direct baker. She [...]

Read More →

Chicken Marsala

November 21, 2013

  Mountain Sky Guest Ranch is our home away from home one week a year in June. We love it there so much we’ve gone back six years in a row. We love that fact that we exercise all day, every day – and come back to the ranch for exceptional meal after exceptional meal. [...]

Read More →

Shrimp with Spicy Italian Sausage

November 15, 2013

This dish comes from the kitchen of my father who made a version of this for us with clams months ago (which I’ll get to posting at some point). We weren’t feeling clammy this week so we opted for shrimp instead. For me the dish feels like the last waning days of summer. Serve it [...]

Read More →

Low Fat Pumpkin Spice Muffins

November 9, 2013

Looking for a low fat pumpkin recipe to help celebrate the fall season without adding to your waistline? Look no further. These delicious bites are nearly guilt free, and full of fall flavor. If you wanted to walk on the wild side, you could frost them with a little cream cheese frosting. Either way, they [...]

Read More →

Pickled Red Onions

November 4, 2013

For some reason I was under the misguided impression that pickled red onions were hard to make. Ha. Soufflés are hard to make, pickled onions – not so much. These are an excellent and colorful addition to salads, Mexican food, roasted salmon or with smoked fish. They add a nice zip to all sorts of [...]

Read More →

Vegan Red Rice Salad

October 29, 2013

Like brown rice, red rice is minimally processed and therefore maintains more of the fiber, vitamin, and mineral content of the original rice kernel. It is grown in Sri Lanka as well as Bhutan. The Sri Lankan version has a shorter rice kernel and looks a bit like red quinoa. It’s worth looking for and [...]

Read More →

Asian Grilled Chicken

October 24, 2013

This is another Chef Anne addition to “Inside the Kaganoff Kitchen.” She made this for us one summer evening, much to our delight. Asian Grilled Chicken: (makes 6 servings) Marinade: ¼ cup cilantro 2 tablespoons soy sauce 1 teaspoon ground pepper 6 whole chicken legs Dipping Sauce: ¼ cup Asian fish sauce 2 tablespoons lime [...]

Read More →

Salsa Verde Chimichurri Sauce

October 19, 2013

Chimichurri Sauce is Argentine in origin and is traditionally served with grilled steak. It’s one of those sauces that lends itself to variation depending on one’s personal preferences about food. This version is a bit smoother than what is traditionally served in South America. We serve ours over grilled steak or chicken, just like the [...]

Read More →