Andi's Pumpkin Chocolate Chip Bread/Muffins/Whatever you like

Went walking with my new friend Rachel this morning and we talked about obsession with all things pumpkin. It's in the air this time of year.

Not that I am one of those obsessed people. In fact I might have been the opposite - I remember once having a pumpkin mask applied during a facial and it stung like a thousand evil bees. Made me a little wary of those innocent looking pumpkins. But I have been making this recipe since college and no one has ever claimed I was inflicting torture by serving it. 

I have received marriage proposals, venture capital offers, eye rolls of ecstasy and pledges of eternal friendship -  all resulting from baking this bread. And so, in honor of all the co-workers, family, friends, neighbors, Teacher Appreciation Day eaters, random school bake sales, pre-school morning treat eaters, high school advisory breakfast eaters AND new friendships, I'll post it.

Pumpkin Chocolate Chip Bread/Muffins/Whatever

The original recipe MAY have called for this to be baked as muffins, but I have really only made it in mini-loaf pans, until last week, when I made a double batch and just needed to get it all baked. Then I finally tried muffins, which came out great. Be sure to fill your cups very close to the top to get that magical muffin top goodness. 

Although I haven't tried, if the butter freaks you out, it might work to do 50/50 butter and applesauce. 
I will say that this recipe is worth the butter.

1 stick of unsalted butter, melted and cooled enough to not cook the eggs
1 cup plain, canned pumpkin
2 eggs, preferably at room temp

1 cup sugar
1 2/3 cups flour
1 tbsp Pumpkin Pie Spice (I measure this generously)
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp (fine) salt

1 cup mini semi-sweet chocolate chips

Heat oven to 350º
Coat whatever you are baking in with no-stick cooking spray. 

Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. To save doing more dishes than necessary - I melt the butter in a medium microwaveable bowl and let it cool for a bit. Then mix in pumpkin and eggs. 

Fold wet ingredients into dry ingredients, then fold in chocolate chips. Don't over mix. Mo one like tough muffins. 

Here comes the whatever-you-like part. I use mini loaf pans, but muffin tins work great too, and I am sure you could make this in a regular-size loaf pan too. You'll just have to wait the extra time for it to bake, which I guarantee will be torture. Fill your receptacle(s) almost to the top. I don't think I've ever had spillage from this recipe and I have made it about 10,000 times. 

My mini loaves take about 20 mins (give or take) in my oven, muffins maybe 15-18. Watch carefully for doneness, a toothpick will come out clean when done. Try again if you hit a melted chocolate chip. Remove immediately and let cool in pans 10 mins before removing from pans. Then try to control yourself. Usually I've inhaled two loaves before I break my pumpkin trance and realize what I've done. 

And here's hoping you will make many new friends and maybe score some venture capital with this recipe.  

Cumin Honey Garlic Chicken and appropriate sides

Some of the best meals I have made literally come from that weeknight Top Chef Quickfire Challenge ***PANIC*** that I have about 30 minutes to get dinner on the table and a small assortment of strange and limited ingredients. Usually things that need to be used that night, and a smattering of leftovers my husband refused to eat for lunch. I'll never forget my daughter breezing in at 6 pm from school, she was probably seven at the time, and announcing that she "felt like something with peanut sauce" for dinner. Well, I like a kitchen challenge, so I busted out some damn good peanut noodles tossed with (leftover) diced pork tenderloin and snow peas. Boom. 

Although I didn't have any stray leftovers to use, tonight's dinner was a success, so I figured I'd document it. 

I use my iPhone notes section to save all sorts of recipe ideas, menus, and general food-related info that I'm sure I wanted to remember, but subsequently have forgotten why. Today I saw an entry that said Cumin Honey Chicken and Tahini underneath. No recipe, no chef name, no cookbook or website. So tonight I just went for it. 


Cumin Honey Garlic Chicken
I like the idea of this spice combo because it can go a few directions with sides - 
Latin (I'd serve it with roasted potatoes topped with Poblano Crema)
Middle eastern (maybe with an awesome Fattoosh salad and some tahini-ish sauce)
Moroccan (definitely with curried couscous full of veggies and nuts and currants)
Tonight, I served it with some potatoes that had started to grow eyes (roasted, with a few handfuls of chopped Kale and some sliced red onion thrown in during the last ten minutes of cooking) and a Caprese salad. All things that needed to be used up tonight! 

4 bone-in, skin on chicken breasts (or one per person, however many you are)

2 tablespoons lemon juice
2 tablespoons olive oil (I cook with avocado oil but use what you like) 
1-2 tablespoons honey (use 1 tablespoon if you don't like savory things super sweet)
1 tablespoon ground cumin
2 cloves of garlic, chopped or through a press
ample salt and black pepper

Preheat oven to 400º

Pat your chicken breasts dry and put them in a roomy baking dish sprayed with something to try and keep it from getting too messy - I use awesome spray coconut oil. (Thanks TJ's!)

Mix all the other ingredients together and pour over the chicken, making sure you coat all sides. 

Bake for about 25-30 minutes, depending on the size of your breasts. If they start to brown too much (the skin gets burn-y) then slip a piece of foil over the top. I use an instant-read thermometer and take my breasts out when they hit 155-160º, then cover them with foil and let them rest for ten minutes. 

I put my roasted potatoes in the oven about 15 minutes ahead of the chicken and they were done at the same time. 

Too bad I am a crappy photographer or I would have included a photo. Maybe the next time I make it for a dinner party, I'll shoot it. 

Finally, THE BEST Banana Muffins

Because of my baking business, I'm not posting a lot of (um, any) baking recipes **sorry you're gonna have to buy that triple-layer coconut cake** plus this is a dinner blog, NOT a baking blog. But my daughter and I made some pretty awesome Banana Nut Chocolate Chip muffins tonight and I wanted to write down the recipe before I forgot it. 

I have searched for years for the perfect banana bread/muffin recipe but with no luck. When you buy it out at a cafe, it's perfectly moist, thick slices of banana goodness or sky high, fluffy muffins. But the many, many recipes I have tested were generally disappointing.

One thing I did differently tonight is use my immersion blender to blend the wet ingredients. I was really frustrated with mashing the bananas - maybe they weren't ripe enough? Skins were black, but they were still pretty firm inside. So after I mashed them with the potato masher, I put all the wet ingredients into a 4 cup measuring cup and whizzed it a few times. Just like a banana-buttermilk-raw egg-canola oil-smoothie. Yum. You could probably get the same results with your regular blender. Just more parts to wash. 

If you know my baking, you may know that I am OBSESSED with buttermilk. Maybe you don't know that, because I don't publish my recipes?! But literally every cake-ish thing I make for the business contains buttermilk. It is magic stuff. It gives a rich tang, a perfect crumb... ah I could go on. But I won't. Here's the recipe: 

My BEST Banana Muffins

2 1/2 cups unbleached flour
1/2 cup sugar
1/2 cup light brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup buttermilk (NO SUBSTITUTIONS, just buy a quart)
2/3 cup canola oil
1 tsp pure vanilla extract (do I really have to tell you **pure**?)
1 large egg
2-3 large bananas, very ripe, well mashed with a potato masher
1 cup chopped walnuts
at least 1 cup of semi-sweet chocolate chips

Preheat oven to 375º

In 4 cup Pyrex measuring cup or another high sided bowl, combine egg, buttermilk, oil and vanilla and mashed bananas. 

With your stick blender (Or heck, put all the above in your real blended if it fits) blend until smooth. 

In a large bowl combine the flour, sugars, baking powder, cinnamon, nutmeg, baking soda and salt then mix thoroughly.

Pour the wet ingredients into the dry and fold gently by hand using a wooden spoon or my implement of choice, a rubber spatula  *** DO NOT OVER MIX, or your will have TOUGH MUFFINS **

Generously spray muffin tins with cooking spray, including the top surface, so when the muffin top rolls over it won't stick.  

Use a 2 ounce ice cream scoop to measure out the batter into muffin cups to the TOP. That's right, fill 'er up to the top. Then your muffins will be big and beautiful - finally appreciation for a generous muffin top!

18-22 minutes or until muffins spring back with touched and tops are nicely browned. Rotate mid-way through the cooking time and check at 16 minutes with a toothpick - you don't want to overcook these babies. 

Let rest in the pan five minutes if you can possibly wait that long. If you don't, you may burn your fingers getting them out. Slather with butter and eat them all immediately like we did. 

Another fast/easy pork marinade

Thanks to Alton Brown for this recipe cuz it is damn good. I like the idea of pork but it inevitably ends up dry. Not these!

I served them at a Fall dinner party with an arugula, pomegranate and persimmon salad, plus roasted cauliflower drizzled with Calabrian chili oil. For a Summer BBQ, I'd pair them with fresh corn-on-the-cob, a kale salad (uh this will be the next several posts...my obsession with kale salads) and maybe some heirloom tomatoes and really good Burrata. 

Be sure to rinse them well (like rub them under running water) if you don’t want the salty-crustyness when it’s been BBQ’d – I think that’s the best part but it can be intense. 

I also halve the recipe when it’s for just the three of us – I can fit five or so chops in a half recipe of brine.

Easy Pork Chop brine

Thick loin-end pork chops  (or use what ever cut pork you wish)
3/4 cup kosher salt (DO NOT use regular white table salt!)
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder (do not use prepared mustard!)
2 cups cider vinegar (heated until hot)
1 lb ice cube

Heat the vinegar in a microwave-proof glass container (I use a Pyrex measuring cup) until very hot, not boiling

Measure the salt, brown sugar, peppercorns and mustard powder into whatever container you will brine in. I use a deep plastic container with a tight lid, or a 9x13 glass dish if you are doing a lot of chops.

Add in the HOT vinegar and swirl to dissolve the sugar and salt completely.

Let the mixture stand for 20 minutes at room temperature to develop flavor.

Add in the ice cubes and shake to melt most of the ice.

Add in the pork chops, making certain that the meat is completely covered with the brine.

Cover with lid and refrigerate for 2 hours (real recipe says NO MORE than 2 hours! But I think you could go 30 mins longer for thick cut chops **BUT** you need to rinse them well or the outside will be VERY VERY SALTY.)

Rinse the pork WELL under cold water before cooking.

Cook as desired. I usually go 4 minutes each side and then let them rest for awhile.

Vietnamese pork chops to go with your slaws

All this talk of Asian-inspired slaws made me need to write down my pork marinades. Now you have something to go with them!

I make these all the time. I am pretty lazy and never remember to marinate them overnight (which makes them great, so don't skip it) so now I actually make a lot at one time and freeze a few bags of the pork chops in the marinade. All I have to do is defrost and grill them.

I serve these with steamed rice or soba noodle salad and one of the Asian slaws or as the meat on Bahn Mi sandwiches (Sriracha + mayo = mmmm).

Vietnamese pork chops
2 tbsp vegetable oil
1/3 cup honey
1/4 cup fish sauce
4 garlic cloves, minced
2 medium shallots, minced
2 tsp ground black pepper
8 thin center cut pork chops (I have also used sliced pork tenderloin with success)

In a zip lock or large bowl, combine oil, honey, fish sauce, garlic, shallots and pepper. Add the pork chops and marinate/ refrigerate overnight.

Grill 3 min per side. Don't overcook them, but you want them to be a little burny on the edges. That's the caramelizy goodness.

Asian-inspired dressings - part 3 - Ramen Almond Slaw

Ok, this one is a little embarrassing. We have nicknamed it "White Trash Cole Slaw" at our house because it is just so outrageously Midwestern, but we do it with love in our hearts because the recipe came from my awesome (and Midwestern) sister-in-law, who is a fantastic cook. She is so classic Midwestern - for a CA girl like me her recipes are funny but damn good if you can get over the fact you are using TWO FULL RAMEN SEASONING PACKETS.

Don't laugh now: 

Sibyl's White Trash Cole Slaw

2 Chicken ramen seasoning packets (keep those noodles and read on)

1/3 cup apple cider vinegar

1/2 cup sugar (scary amount, I know, but do it)

1/2 cup mild oil (canola or I use avocado)

Put it in a jar and shake it until the sugar dissolves. 

Then, toss with:

• Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or be lazy like me and open a bag of it, pre-shredded)
• Julienne or shredded carrots (open that bag, too!)
• Sliced green onion
• Sliced toasted almonds (375º on a sheet pan for 7 mins, don't burn them!)

Here's the best part - CRUSH the ramen noodles and toss in the salad. 

If you open the packages carefully, you can retrieve the seasoning packet and then carefully crush the noodles in the same bag. Or dump them all into a big zip-top bag and crush away. 

A friend who I respect so much for his accomplishments, intellect and good taste LOVES this salad. So that says something. He is Midwestern, though. But not at all white trash. 

Asian-inspired dressings - part 2 - Thai/Vietnamese Slaw dressing

We served this salad at our wedding rehearsal dinner - and I have been making it for the nearly 20 years since. I've edited it after a trip to Vietnam - to replace the white vinegar with lime juice and sugar with agave, but both are fine substitutions. 

It is a keeper - a great pot-luck salad because it holds up well after you dress it and doesn't have mayonnaise, if you are worried about it going bad in the heat. Don't dress it until right before you eat though, so the cabbage stays crisp. 

I make my dressings in a jar with a tight lid or a clean glass bottle that formerly housed purchased dressing. I have kept a few of those around since I never buy salad dressing. All the fakey ingredients in them just scare me. 

Here it is with sesame-crusted seared tuna and some sauteed lemon shrimp. Easy!

Thai/Vietnamese Cole Slaw Dressing 

1-2 tbsp agave <preferred> OR sugar (to taste)

3 tbsp Thai fish sauce

3 tbsp lime juice <preferred> OR 1/3 cup white vinegar

1 tbsp water

One large clove of garlic, pushed through a press or chopped very fine
A shake of chili flakes if you like a kick

Shake it all up until the agave/sugar dissolves and refrigerate until use. If you let the dressing sit together a few hours the flavor is better. 

Toss with whatever you have and like, some things I use: 

• Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or open a bag of it, pre-shredded)
• IF you use red (purple) cabbage, BE SURE to rinse it thoroughly or your will end up with a purple mess of a salad, I have done this so many times
• Chopped kale, any type
• Sliced, grated, chopped carrots
• Chopped green onion
• Cucumber, sliced
• Julienned jicama 
• Sliced baby sweet peppers - red and yellow
• Sliced snow peas
• Bean sprouts
• Segments of oranges or grapefruit (replaces pomelo we had in the Vietnamese version)
• Chopped dry-roasted peanuts or sliced almonds, or toasted sesame seeds

Asian-inspired slaw dressing - Wasabi Soy

Ugh, last time I will comment on how infrequently I post, but I just emailed this recipe to a friend and thought I should just put it up so I don't have to drag through my tattered recipe binder when I need it. 

This great as a dip for veggies or as a dressing for an Asian slaw, or on grilled fish (my friend serves it with her crab cakes). If you make your own mayo with olive oil it would probably be more paleo friendly but alas, I am too lazy. 

Wasabi Soy Dip or Slaw Dressing

2 tbsp soy sauce
3/4 tsp sugar
1 tsp lemon juice (or white vinegar if you are desperate, like I usually am)
Wasabi paste in a tube – to taste
1/2 cup mayo

Mix it all up and let it chill for a few hours in the fridge for flavors to develop. 

My classic Asian slaw (which my family and friends will tell you - I make way too often) consists of whatever veggies I have that seem like they work, including but not limited to: 

• Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or be lazy like me and open a bag of it, pre-shredded)
• IF you use red (purple) cabbage too but sure to rinse it thoroughly or you will end up with a purple mess of a salad. I have done this so many times that now I just skip it
• Sliced, grated, chopped carrots
• Chopped green onion
• Cucumber
• Sliced baby sweet peppers - red and yellow
• Sliced snow peas
• Chopped dry-roasted peanuts or sliced almonds, or toasted sesame seeds

Really, whatever you think sounds like it would taste good. Sometimes I do 50/50 shredded Romaine and cabbage for a more salad-like salad.