Tag Archives: Allison Fishman

Sunrise Muffins

I’ve wanted to make these muffins ever since I bought Allison Fishman’s You Can Trust a Skinny Cook–mostly because the recipe involves putting an entire orange (peel, pith, and all) right into the blender.

That just appeals to the green monster-making side of me–and I’m so used to using and washing the blender every day that I don’t mind breaking it out again.  Combine that with the chilly, rainy weather that woke me up this morning, and sunrise muffins became a necessity.

Sunrise Muffins (makes a dozen muffins)

  • 1 orange (I actually used a tangelo), sliced into eighths
  • 1/2 C orange juice
  • 1 egg
  • 1/4 C vegetable oil
  • 1 1/2 C all-purpose flour (I used whole-wheat pastry flour, with excellent results)
  • 3/4 C sugar
  • 1 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1/2 dried fruit (I used a dried berry mix–cherries, blueberries, cranberries, and strawberries)

Preheat the oven to 375 degrees, and line muffin tins with papers.

The fun part: in the blender, combine the eggs, oil, orange juice, and sliced orange sections, and blend until smooth.  While blending, mix the remaining ingredients except the dried fruit in a medium bowl, and create a well for the orange mixture.  Pour it in, mix until a smooth batter forms, and fold in the dried fruit.

You may regret tasting the batter at this point because it is so gosh-darn, finger-licking, re-taste, save-a-little-extra-in-the-bowl-who-cares-if-the-muffins-are-tiny good.  Anyway, divide the (remaining) batter evenly into the 12 muffin tins.  Bake on the middle rack of the oven for 20-25 minutes, until the tops are golden brown.  Cool on a rack.

I love how golden these are, thanks to the orange–they really do look like a sunrise.

And the taste.  Wow.  I wasn’t expecting anything magical from these muffins, but these really served to remind me that basic can be best!  They are sweet and tangy but also have the perfect amount of salt.

A teaspoon of salt can do so much for a basic muffin.  I ate one muffin.  I want to eat many more muffins.  Morning can’t come soon enough.

Oh, and for those who are interested, these muffins are only 175 calories each!

In case these muffins aren’t enough to brighten your day, here’s some of my absolute favorite new photos from an apple-picking session I went on with my mom and younger sister Kristen a few weeks ago:

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Filed under Breakfast

Sweet ‘N’ Sour Cabbage

Can you believe that it is week five of my CSA box already?  I have probably tripled (at least) my greens intake over the last month, and I have to tell you, I have never felt so great.  I have a green monster every day (either for breakfast or lunch), then usually a big salad (lunch or dinner), and of course there are always more veggies on the side of whatever fancy dinner I feel like making.  I am constantly finding ways to use all the fresh vegetables in the fridge in ways that are different and exciting and filling.

It’s been quite a fun adventure so far!  Here’s what came in the box this week:

Fritz and I are traveling to my parents’ house in upstate NY tomorrow for the long weekend, so we’ll have help finishing off all these vegetables from all of our family and friends.  We’ll need the energy, because my mom informed me that she booked us for a level III/IV white water rafting trip on Friday.

I’m scared.  I’m also glad that Fritz is a certified lifeguard.

So with all the vegetables from the CSA lying around, I can’t attempt to explain what would possess me to stop at the farm stand and buy more other than that I found a really yummy looking recipe I was dying to try.  So here it is:

Sweet ‘N’ Sour Cabbage  (adapted from You Can Trust a Skinny Cook by Allison Fishman)  Sweet ‘N’ Sour Cabbage Printable Recipe Card

  • 1 small head of red cabbage, shredded (I’ll show you how!)
  • 1 red onion, diced
  • 1 T vegetable oil
  • 1/4 C sugar
  • 1/2 C water
  • 2 t salt
  • 1 t fresh thyme leaves
  • 1/3 C red wine vinegar

To shred the cabbage, rinse and remove the outer wilty layers.  Trim the stalk end, then slice in half vertically.  Place on half cut-side down, and slice horizonally very thinly starting at the end opposite the stalk.  Voila!  Shredded cabbage.

Heat the oil in a large saucepan over medium heat and cook the onion until softened.  Add the cabbage, sugar, salt, thyme, and water, and stir.  Partially cover and allow to cook until the cabbage is softened, about half an hour.  Check the cabbage frequently enough to make sure there is enough water. 

Remove from the heat and admire.  Once you add the vinegar, the cabbage will turn from deep purple to a more bright red color, through some magical chemical reaction that I’m sure my mom knows all about (something about acidity, I’d wager a guess).

Add more salt to taste if desired, and store in a jar in the fridge–you can also add red pepper flakes.  I forgot, but I may toss in a pinch when I have this as part of my lunch tomorrow.

Perfectly sweet and tangy without being overpowering.

You can eat this warm or cold, alone or on a salad, or next to a big chunk o’ meat.

Speaking of meat, I need to make a meal with some real soon.  Fritz asked me sadly today if we are turning into vegetarians (ha!).  I don’t realize how little meat we are eating, because I usually have some in my salad every day.  Sorry Fritz! (By the way, I put some sliced ham into the Cheesy Peasy Couscous from yesterday to give to Fritz for dinner today, and he was mollified).

Anyway, I have a big urge to lie down and read (I started Mansfield Park today) and I also have to finish (…or start) packing for our weekend.  Au revoir!

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Filed under Side Dishes