Tag Archives: maple syrup

Muffin Mania Part I

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OK so sometimes I buy way too many veggies in attempt to eat healthier. Now we are at that moment in which they will go bad if not consumed soon and I just cant finish all of this myself. So, juicing is usually a good fallback option however I sold my juicer in attempt to buy a new pair of shoes, so there’s that. Good old Pinterest to the rescue. I searched for a recipe that would use ingredients I already had in my pantry/kitchen. What a yummy way to eat my veggies and a resolution to my overabundance problem!

  • 1 cup white whole wheat flour (I used all purpose because that’s all I had lying around)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3 tablespoons butter, melted and cooled (I forgot this, that’s what rushing to take photos does, don’t forget it, seems to be the element that adds a certain richness)
  • ½ cup pure maple syrup (I would also add a tbsp. of sugar because I don’t think they were sweet enough)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrot (original calls for 1/2 cup but I think it needs 1, came out too doughy)
  • Original recipe had raisins and nuts (walnuts or pecans would work best), I left out but its a good idea to add some more oompf to the muffins.
Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside. In a large mixing bowl, stir together the butter, maple syrup (& sugar), egg, and vanilla extract. Add the flour mixture to the wet ingredients and stir together until just barely combined. Add the zucchini, carrot, and stir gently until just distributed. Fill each cup in the mini muffin pan approximately ¾ full (my tins were only half full) Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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Happy Eating, XO

Squash It

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I have a fellow foodie that is just my spirit animal when it comes to trying new dishes and eating out together. Not only is she just as adventurous as me, but she is a phenomenal cook. One day when we were discussing different recipes we both came to the conclusion that we are obsessed with autumn vegetables and summer fruits. Those are the best seasons for the respective produce and you should go crazy making dishes that incorporate those seasonal ingredients. Now I know I am a long shot away from Fall, but with the recent flurries we experienced in the Philadelphia area, it sure feels more like autumn than spring. Check out this lovely butternut squash (one of the shining stars of the Fall veggie scene) recipe, it even re-uses the maple syrup you bought for this chicken recipe and the squash from the Fall Stew. Plus, eating it should help me “squash” my feelings of missing Fall. Oh what a wordsmith I can be.

  • 1 package of the pre-peeled and cubed butternut squash from Trader Joes (I am obsessed with TJ and lazy, perfect combo).
  • 1 tbsp. of olive oil
  • 1 tbsp. of the maple syrup
  • 1/2 tsp. of cinnamon
  • 1/4 tsp. of cayenne (although I did equal parts of cinnamon & cayenne, since I like the heat)
  • 1 tsp. of course sea salt
  • Optional: 2 tbsp. low fat sour cream & 1 tsp. chopped fresh chives.

Set the oven at 400 degrees and toss the ingredients with the squash. Spread out on baking sheet and cook for 20-30 minutes. I do the fork test and prick the larger piece to check for done-ness. If it slides out and the squash is soft, you can shut off the oven & let it cool. I also serve this with a dollop of cold low fat sour cream which I sprinkle with chopped chives. I adore the yummy mild onion flavor it adds to the dish. Plus any potato chip lover knows that sour cream can’t breath without onion/chives.

Happy Eating, XO.

Are you too chicken?

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This is an adapted version of the Fig Pear Champagne Mustard Chicken recipe. It’s not that I am afraid to try anything new, its because its one of my favorites. So why not try and recreate it to a more practical, week night version? I don’t know about you guys, but I don’t have the time to roast a whole chicken. Especially after work & when I don’t have others to feed. Anyway, this recipe is easier, quicker, and has the elements of the same flavor profile. For example, instead of fig butter, this recipe requires maple syrup for the sweet smooth flavor. Then, the champagne vinegarette is substituted with the rice wine vinegar. Now, I am not telling you all this to say we aren’t creative with our recipes. It is to show you, as the reader, that many times if you are stuck on what to make or if you are too chicken to try something other than your regular “go to meals”, you don’t always have to come to damndelish.com for help. You can make up your own new recipe or favorite dish, when you identify the flavor profile of what you like and emulate them with various ingredients. Don’t be afraid to try something new. I know you aren’t too chicken, even if this dish is. Now go give your taste buds a good time, with this 5 ingredient little wonder.

  • 1 package of skinless chicken breast (thighs would work too)
  • ½ c. Dijon mustard
  • ¼ c. Maple syrup (actual maple, no aunt jemimas)
  • 1 Tbsp. rice wine vinegar
  • Fresh rosemary
  • Salt and pepper to taste

Preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the package of chicken breasts into a foil-lined, oven-proof baking dish. (Six chicken breast came in my package, which made enough to serve 3 people.) Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. (If there is ever a time to use fresh herbs now is undoubtedly it!)

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Happy Eating, XO.

Bougie Lemon Ricotta Pancakes

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One unusually chipper morning, I thought I’d be a little overzealous and make a fancy breakfast/brunch. I had tried these lemon ricotta pancakes in a cafe when visiting Sonia in Philly and have wanted to put my own twist on them ever since.  I have to say, they did not disappoint! They’re amazingly refreshing, and made for an awesome brunch.

  • 2 cup blackberries (or raspberries/mixed berries)
  • 1/2 cup maple syrup
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup flour
  • 3 eggs – separate the yolks and egg whites
  • 3 tbsp sugar
  • 2 tbsp unsalted melted butter
  • 1 zested lemon
  • 1 tsp vanilla extract

For the compote, cook the berries and maple syrup over medium heat until they start to get soft and saucy-like. (Around 3 minutes).

For the melt-in-your-mouth pancakes, whisk together the ricotta, flour, yolks, sugar, butter, lemon zest, and vanilla. Unfortunately, at this point you have to dirty another bowl (personally, I hate doing that). In another bowl beat the egg whites on high until foamy and fold in to the other mixture. Heat your griddle/pan to medium heat, and get to makin’ some pancakes!

When the pancakes are done, pour on a little compote and syrup (tastes good AND looks good). And Don’t forget your mimosa!

lemon ricotta pancakes

Happy Eating, XO

Wild Watercress Salad

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Watercress is usually pretty tasteless, right? Not anymore! Citrus, sweet, and savory all play leading roles in this watercress salad.

  • 4 cups watercress (about 1 bunch)
  • 1 1/2 cups thinly sliced fennel bulb (that is about 1 small bulb, and the thinly isn’t just so it looks pretty, it also monitors how much you get in one bite because fennel is a strong flavor)
  • 3 oranges sectioned and sliced (if you prefer less citrus or sweet cut down to 2)

Now for the dressing (in a time crunch, any light vinaigrette or dressing would work, but this one is damn delish and easy):

  • 2 tablespoons lemon juice (aim for fresh, but bottle stuff won’t kill it)
  • 1.5 tablespoons EVOO
  • 1 teaspoon Dijon mustard (to mix it up you can use coarsely ground mustard since you are the boss)
  • 1/2 teaspoon maple syrup
  • Dash of sea salt (regular salt is OK, but it’s a bit too fine when trying to flavor a dressing)
  • Dash of black pepper (don’t be a bum, use freshly ground, it makes a world of difference)

Whisk and pour on top. Don’t pre-make this it will all separate and be nasty. Make right before serving, it takes 5 minutes.

Also note, this salad like our others, has the multitude of taste bud components to fit that “sultry” feel we swear salads can accomplish.

Fennel: crunch & the anise flavor

Orange: citrus & soft

Maple syrup: sweet & smooth

Lemon juice & Mustard: tangy

This is important to know so you can liven up any boring salad or also substitute, add, or remove ingredients you like better (e.g. throwing in some beets for color & softness or some nuts for an extra crunch element).

Happy eating, XO.

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