Grainy Butternut Muffins

When cooking a butternut squash, one needs to plan for leftovers or two separate meals as finding a small butternut squash is impossible. With close to two cups of roasted butternut squash sitting in a bowl and knowing leftovers were not going to happen, a quick dish was needed to use remaining squash. With honey in the entree and honey in the side dish, why not use honey in the dessert? Healthy Butternut Squash Muffins to the rescue. Quick, easy, and all ingredients are pantry staples.

Modifications Made:

Recipes was halved, pumpkin pie seasoning for chia, soy for almond milk, honey for maple syrup, and vegetable oil for coconut.

Scaled for Likability: Good
Well to the teen table counterpart and myself these were good. We each ate one straight from the oven as soon as they were physically not going to burn our mouth (the teens favorite), then one later when still warm with butter spread over each half, and then a third at room temperature (my favorite version). Every time with the same result, great in flavor, bad in texture. Batter left a grainy texture in the mouth like eating raw oatmeal.

Next time these are made, the oatmeal will be divided into four portions. Portions one, two, and three were pulsed to flour and portions four will be left whole. In this batch, portions one and two were pulsed to flour consistency, portion three coarse ground (like instant oatmeal, and the fourth was left whole. To alleviate the grainy texture from the oatmeal, the batter will allowed to rest for ten minutes. Additionally, cranberries and finely chopped walnuts will be a great add in for some much needed crunch.

One tip, let them "over" cook as the toothpick can be deceiving and soggy insides were not yummy.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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