Cranberry Oat Muffins

Nov 4, 2015

It’s cranberry season! Fill your house with the enticing aroma of freshly baked muffins. Made with nutritious oatmeal and studded with cranberries, these moist, delicious muffins are perfect for Sunday mornings, Thanksgiving dinner, or an anytime treat. You can use either fresh or frozen cranberries for this recipe. Makes: 12 muffins

Ingredients

• 3/4 cup old-fashioned rolled oats
• 1 1/2 cups all-purpose flour, divided
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter or margarine
• 1 1/2 cups fresh (washed and dried) or frozen cranberries
• 2 tsp grated lemon zest
• 2/3 cup milk
• 1  egg, beaten

Directions
1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan (or line with paper baking cups).

2. In a food processor or blender, process oats until very fine. Combine oats, flour (reserve 2 tbsp. flour for tossing with cranberries), sugar, baking powder and salt. Cut in butter using a food processor or pastry blender until mixture resembles coarse crumbs.

3. In a small bowl, toss cranberries with reserved flour; stir into oat mixture.

4. Combine lemon zest, milk and egg; mix thoroughly. Add to dry ingredients, stirring just until moistened; do not over mix. Using a spoon or small scoop, fill each muffin cup to three-quarters full.

5. Bake for 20 to 24 minutes, or until a toothpick inserted in to the center comes out clean and tops of muffins spring back when lightly touched. Set pan on a wire rack and let cool 5 minutes. Remove muffins from the pan and set on rack to cool.

Topping Optional: For a little added sweetness, combine 2 tsp. ground cinnamon and 2 tsp. granulated sugar; sprinkle over muffins before baking.

Quinoa & Mushroom Stuffed Butternut Squash

Nov 4, 2015

Quinoa is gluten-free, contains complete protein, essential nutrients, and is naturally high in fiber making it a healthy choice for any meal. It’s mild flavour is perfect for this dish as it doesn’t overpower the mushroom’s subtle flavour.

Total Time: 105 min  •  Cook time: 75 min  •  Prep Time: 30 mins

Makes: 4 Servings

Ingredients
•  1 butternut squash, sliced in half
•  3 tablespoons olive oil or canola, divided
•  salt and pepper
•  1 cup quinoa, thoroughly rinsed* – see note below
•  2 cups chicken or vegetable stock
•  1 – 1 1/2 cups mushrooms, sliced (Shiitake or Cremini for best flavour)
•  1/2 small onion, chopped
•  2 cloves garlic, chopped
•  fresh basil for garnish

Directions
1. Preheat oven to 450º F.
2. Cut squashes in half, remove the seeds and place cut side up in a large baking dish.  Drizzle with 1 tablespoon oil and season with salt and pepper, add 1/4 inch of water and cover with  aluminum foil.   Place in oven and bake for around 35-40 minutes, or until tender. Remove from oven and let cool.
3. Heat a saucepan over medium-high heat. Add 1 tablespoon of canola or olive oil and heat. Toast the quinoa in the oil, stirring frequently with a spatula or wooden spoon, until the quinoa is a light golden color, about six to eight minutes.
4. Pour the chicken broth into the saucepan. Bring the mixture to a boil. Cover, and reduce heat to low and let cook for 15 minutes without stirring. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
5. In a large pan, heat remaining olive oil and sauté mushrooms and onions on medium heat until softened. Add in the garlic after a few minutes. Cook until onions are translucent.  Add to fluffed quinoa and mix gently together. Season with salt and pepper to taste.
6. Reduce oven temperature to 375º F.
7. Scoop out a little of the squash, leaving about a 1/4 inch of flesh.  Fill squash with quinoa and mushroom mixture.
8.  Return stuffed squash to oven for 20-25 minutes, or until top is golden brown. Garnish with basil before serving.

NOTE: Quinoa seeds are coated with saponin, a naturally occurring compound that is very bitter. Use a colander and gently swirl seeds around under running water until thoroughly washed.