Archive for February, 2017

February 1, 2017

Butternut Squash and Apple Wild Rice with Pan Seared Duck

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If you prep your ingredients and make the rice ahead of time, this meal takes 15m to cook! I’m pretty proud of myself. Original recipe. Woot.

INGREDIENTS:

  • 2 duck breasts
  • 1.5 cup wild rice
  • 1/2 cup apples, peeled and diced
  • 3/4 cup butternut squash, diced
  • 1/4 cup celery
  • 1/4 cup dried cranberries
  • small onion, diced
  • 1 tsp tarragon
  • 1 tsp parsley
  • 1/3 cup chicken stock
  • salt and pepper
  • 1 tsp balsamic vinegar

INSTRUCTIONS:

  1. Cook rice: Rinse and add 2.75 cups water. Cover and let rice soak for 30+m. Bring to a boil then reduce to low simmer for 45m. Keep lid on and turn off heat, let rice steam for 10m. Set aside.
  2. Score duck breast skin on the diagonal, rotate 90deg and score again, cutting 3/4 through the skin (don’t cut all the way to the meat). Salt and pepper both sides.
  3. Place two skillets on the stove. Cast iron skillet and large frying pan next to it.
  4. Place duck skin down in the cold cast iron skillet and slowly/gradually bring heat up to medium high to render out the fat. Continue to cook duck, 7m. Set your clock.
  5. Heat frying pan on medium high. Pour a tsp or so of duck fat into frying pan.
  6. While duck cooks, add butternut squash, onions, celery to frying pan. Season with salt/pepper/tarragon/parsley. Stir frequently. ~5-7m or until squash is slightly softened. Add apples, cranberries, chicken stock, and cover, continue to cook ~5m.
  7. Turn duck after 7m. Continue to cook on other side 5m.
  8. Uncover squash, mix in vinegar, and mix in cooked rice. Salt to taste.
  9. Plate rice, top with duck.
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February 1, 2017

Zucchini Fritters

Baby’s favorite finger food.

  • 1 grated zucchini, drained
  • 1 garlic, minced
  • 1 tsp baking powder
  • 1/2 cup flour
  • coriander seed, smashed with side of knife
  • onion, minced
  • mix, form balls, flatten
  • fry in skillet.

Just getting it down somewhere so I don’t forget. Helps to just drop the balls of dough in the frying pan and flatten with the spatula. These suckers are sticky and get everywhere. Or chill the dough before forming balls.

February 1, 2017

Pumpkin Cranberry Muffins

IMG_0453.JPGCan easily tweak the recipe for dairy/egg/sugar free. Very moist and fluffy! I found it a bit too sweet. Perhaps I’ll cut the honey down to 1/3 cup next time.

Recipe credit goes to littlebroken.com! Beautiful food photography on this site.

INGREDIENTS:

  • 1/3 cup liquid coconut oil
  • 1/2 cup honey (consider 1/3 cup for less sweet)
  • 2 eggs OR for egg free: 1/2 cup unsweetened apple sauce with 1 tsp baking powder
  • 1 cup mashed ripe banana (2-3 bananas)
  • 1 cup pumpkin puree (not pie filling)
  • 1/4 cup soy milk
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1.75 cups flour
  • 1/2 cup raisins or dried cranberries

INSTRUCTIONS:

  1. Preheat oven to 425F. Grease muffin pans with a bit of coconut oil.
  2. Mix coconut oil and honey. Whisk in eggs.
  3. Add banana, pumpkin puree, spices, baking soda, vanilla, salt
  4. Slowly add flour and mix until jUST combined. Fold in raisins.
  5. Spoon into muffin pans.
  6. Bake 5m at 425, reduce heat to 350, continue baking for ~17m or until toothpick inserted in the center of a muffin comes out clean.