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Roasted Squash with Tomatoes

Here lies the newest caveat.  Beware of the expanding job description; wiser ones than I have been snared by the sentence fragment, " Just one more thing..." We are here this week to avoid adding that one more thing. We are here to produce that elegant looking meal, that uses few ingredients and tastes great! Sceptical?I used to be that person, you know the one. Ever vigilant to always look to the left then to the right!  Ever mindful to follow all the rules of etiquette.

Don't laugh! It will happen to you one day, unawares you'll come to the realization that, "Yes, I did bite that stale biscuit on the way through the kitchen." Hunger will come to attack. Food is needed quick and as long as you're spending the calories anyway, it might as well be delicious. Here is one of the remedies that I stumbled upon, on the way to staving off the hungries.


Roasted Acorn Squash with Tomatoes

Ingredients

• 2 medium acorn squash
• 2 green onions or scallions, thinly sliced
• 2  -  14 oz. cans chopped tomatoes with herbs
• 3 cloves garlic, minced
• 3 tablespoons of cooking oil, butter, or bacon fat
• 1 teaspoon ground coriander seed
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• freshly ground black pepper

Directions

1. Preheat the oven to 325 degrees F.
2. Peel and cut acorn squash into wedges. Trim the green onions and slice into diagonal bite-sized pieces. Set aside.
3. In a large skillet, pour some bacon fat (if you have it) oil, or butter over medium heat to melt. Add the squash to the pan and brown; remove, set aside. Add green onions to the same skillet and saute.
4. Stirring occasionally, cook the onions for 10 minutes, or until they begin to wilt. Mix in the garlic, coriander, nutmeg and other spices. Cook the mixture 2 minutes more; then remove the pan from the heat. Add tomatoes to the pan and toss well.
5. Layer the squash and tomato mixture into a baking dish. Bake for 35 minutes or until the squash tender and beginning to brown. Serve immediately.

Four is Enough

In the spirit of the inspired quote, "The impossible I can do immediately, miracles take a little longer." I will show you, that you don't need a lot of ingredients in the house to eat well. In the spirit of Karnack the Magnificent,  I will show you progressively this week, how to make something to eat using four ingredients, then three ingredients and then finally on Friday, using two ingredients. When you put all three of the entrees together, you will have a three-course meal with a total of nine ingredients. Now, for the sake of clarity, this doesn't include condiments, water or spices.

All of which information will come in handy when you are going through one rite of passage or another, have also had no time to shop and the natives are restless. Bring something like the following menu out of a supposed Hubbard bare kitchen and you will be elevated to superhero-like status with the ones that you love. I mean, who doesn't want to hear, Mom, you're my hero.....sandwich?"



Roasted Chicken with Herb Cheese, Jalapeno and Lime Stuffing

Ingredients

• 1 (4 pound) whole chicken
• 1 - 8 oz. package cream cheese
• 1 jalapeno pepper (diced finely)
• 1 lime
• 5 cloves garlic, crushed
• 2 teaspoons salt
• 1/8 teaspoon ground rosemary
• 1/8 teaspoon basil
• 1/8 teaspoon parsley

Directions

1. In a bowl, mix the salt, parsley, basil, rosemary, jalapeno pepper, 1/8 teaspoon lime zest and cream cheese. Loosen the chicken skin on the breast and legs, taking care not to tear the skin. Stuff the cream cheese mixture under the skin, and smooth. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F. Stuff the chicken cavity with the garlic. Place the chicken on a rack in a roasting pan.
3. Squeeze the juice of the lime over the chicken.  Roast 15 minutes in the preheated oven. Reduce heat to 400 degrees F and continue roasting 1- 1/2 hours, or until the juices of the chicken run clear from the thickest part of the thigh. Cover the top with foil if the skin is getting too browned. Let stand 20 minutes before carving. Serve with the pan juices poured over.

Chicken and Dumplings

Food trucks have had an all new buzz created by the reality show, The Great Food Truck Race. (Have they run out of things to "reality show" about? However, their popularity is not based on the inevitable "buzz" surrounding a television show. Left-handed silverware market excluded, they have indeed carved out a niche in their own market segment. From the double decker truck in LA (the lower deck takes orders and the top deck has patron seating), to dim sum and cupcake trucks, the craze came from the accessibility to the food. They never needed media approval ratings, and never will. 

They have also came a long way from the "roach coach" of old. Even though some of them may well be an FDA approved way to build the immune system. Others will be described as an efficient way to get folk to appreciate a home-cooked meal. I still happen to be a fan of the food truck, on a case-by-case basis. Can you appreciate a massive segue to get to the main event? Well, here it is. Eat at home. Oh, by the way, there is no separate bread recipe today, because this is a one-pot meal. It's in there.

Chicken and Dumplings 

Ingredients

1 (3 pound) whole chicken 

half a stalk of celery (diced)

1 white onion (diced)

3 carrots (diced)

4 cubes chicken bouillon

2 cups all-purpose flour

2  teaspoons b

baking powder

1/3 cup salted butter (5 1/3 tablespoons)- frozen

1 cup buttermilk

1 teaspoon salt

shaker jar thickener:

2 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

   Directions

1. Fill a large pot with water, and add whole chicken, diced onions, carrots, and celery. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
2. Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
3. In a medium bowl, stir together flour, baking powder, and salt. Cut in frozen butter until  flour reaches a coarse corn meal consistency. Toss in parsley flakes. Add cold buttermilk until the flour is just incorporated. The dough should be very stiff.
4. Return broth to a boil. Add bouillon cubes; stir until cubes have dissolved. In a quart shaker jar, or a small bowl, put 2 tablespoons of flour and 1/4  teaspoon of each : salt, pepper, onion powder and garlic. Fill the jar halfway with cold water and shake until combined. In a bowl, add 1/4 cup cold water to the flour mix, and stir. Pour the flour paste into the pot and stir from the bottom until incorporated.
5. Add chicken meat, and stir.

1. Using a tablespoon, pick up the dough. Hold over boiling broth, and push the dough into hot broth, until all the dough has been dropped in. Stir, cover, and simmer for 20 minutes.Serve hot.  

Old Fashioned Chili and Cornbread

After a night up with my newly immunized granddaughter, the cavalcade of footsteps in the house jolted me awake. I lifted my head from the pillow and asked in a muffled voice,"Is there coffee anywhere in my future?"  If the tumbleweed passing by the doorway wasn't enough of  a hint,  the resounding chorus of crickets solidified the verdict that I was the only one around to do something  about my dilemma. But, it wasn't going to be now 'cause I wasn't even awake.

Later on that day......  The thought of dinner came frantically to mind. I realised that I had a hankering for some good old fashioned chili. As it turns out this dish can be made two ways: on the stovetop or in the crockpot! Depending on whether this a time-week or a money-week (some say, that you either have time or money) prepare it accordingly. 


Mima's Chunky Chili 

Ingredients

• 2 pounds lean ground beef
• 1 (29 ounce) can chopped stewed tomatoes
• 2 (29 ounce) can tomato sauce
• 1 1/2 cups chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 3 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground cayenne pepper
• 2 cups canned pinto beans, drained and rinsed
•  hot sauce (to taste)

Directions

1. Place ground beef in a large, stock pot. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Add  the vegetables to a large kettle. Saute in the pan until slightly soft; 5 minutes or so. Add the remaining ingredients to same pot. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Serve piping hot, with shredded cheddar, fresh chopped onions, fresh chopped bell pepper and the following cornbread recipe.

Sweet Cornbread

Ingredients

2 1/3 cup all-purpose flour

1 cup yellow cornmeal

1/2 cup white sugar

2/3 cup vegetable oil

1 teaspoon salt

4 teaspoons baking powder

2 eggs (beaten)

1 2/3 cup milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 11 inch rectangular pan.
2. In a large bowl, combine flour, cornmeal, salt and baking powder. Cream together sugar and vegetable oil. Stir in eggs and milk into the creamed mixture until well combined. Pour the wet ingredients into the dry until just moistened. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Post-Halloween Hungries?

I am aware chocolate has been named the official currency of Halloween, but please allow me to interject some sanity into the mayhem and chaos. Although I must say that it has been nothing, if not entertaining, watching the little tykes do the math of parlaying four bite-sized anythings into a full-sized candy bar. So, in honor of the future corporate raiders of your household, I would like to suggest some nutritional sustenance for when they come up for air.


As anyone who has read my blog may have noticed, I'm basically a pastry chef. This week I've been influenced by a new friend of mine to feature belly-warming comfort food. Since he was instrumental in this transformation, I would like to feature one of his recipes in this, a week of delicious soups/stews and  accompanying breads, to soak up the wonderful juices in the bowl. Go over and check out his site for more tasty and exciting recipes. Now, to the the main course:



Hearty Beef Stew

2 lbs. Beef Stew Meet Cut Into Bite Size Pieces
3 Cups Beef Stock
Extra Virgin Olive Oil
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Paprika
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1/8 Teaspoon All Spice
1 Tablespoon Cocoa Powder
3 Tablespoons Unsalted Butter
1/2 lb. Button Mushrooms, Sliced Thinly
1 lb. Potatoes Cut Into Bite Sized Pieces
1 Cup Diced Carrots
1 Cup Chopped Celery
3 Tablespoons Flour

Heat large stock pot over medium heat and coat with 1 tablespoon olive oil. Place stew meat in a large mixing bowl and add salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, oregano, rosemary, and all spice. Toss until all the meat is evenly coated. Put seasoned meat in single layer in stock pot and sear all sides of beef. Remove once browned and continue in batches until all stew meat is browned. In the same stock pot add butter and heat until melted then add flour and whisk until a smooth and golden brown paste forms. Then add beef stock and cocoa powder slowly while continuing to whisk in order to avoid lumps. Add browned stew meat back into stock pot with liquid, cover, and cook for 45 minutes.

After 45 minutes of cooking add vegetables and continue cooking over medium high heat for 1 hour or until all vegetables are tender. If consistency appears too thick then add 1 cup water. Remove from heat and serve hot.

I like serving this along side a warm and buttery croissant however feel free to serve your favorite bread because I can guarantee you will want to mop every bit of rich goodness out of your bowl. A perfect remedy for a cool autumn night.

http://www.joeysbites.blogspot.com/


Easy-Cheesy Rosemary Foccacia 

Ingredients

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/3 cup warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon Italian seasoning
• 1/4 cup good quality Parmesan cheese
• 1 fresh bunch rosemary sprig
• 1/4 cup coarse sea salt or other coarse salt

Directions

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 475 degrees F (245 degrees C).
5. In a small saucepan warm the Italian seasoning and Extra Virgin Olive oil for five or ten minutes to infuse the flavors; strain and set aside.
6. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and break the stems of rosemary into sprigs and insert into the dough. Sprinkle with the salt and the parmesan cheese.
7. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, remove after about 10 minutes. If you like it crunchier and darker in the outside, it may take about 20 minutes.

Creme Puffs (Traditional recipe)

Happy Friday to all! As promised, below find my traditional recipe for the creme puffs, shown on the cover page of my blog. Easy to make, they can make a confident baker out of all of you out there that think that you can't make an elegant dessert. An impressive dessert that  can be whipped up in under an hour!  How can you beat that?

Ingredients

Pastry

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

2 teaspoons vanilla

1 tablespoon sugar (optional )

Filling

 1/2 cup whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Begin stirring to cool the dough slightly. Using a wooden spoon or stand mixer, beat in all of the eggs at  one  time, mixing well. Use piping bag to swirl dough onto parchment on cookie sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Bake until lightly browned,  (about 20 minutes) then poke a hole in the base of each to let the steam escape.  
4. Whip the remaining cream, sugar and vanilla extract until stiff peaks form.
5. When the shells are cool, split and fill them with the whipped cream using a pastry bag to pipe into the shells.
6. If desired, melt 1/4 cup semi-sweet chocolate chips and a drop or two of water and drizzle over filled creme puffs.

  

 

Creme Puffs For All!

In response to request from my eponymous business' customers, I have been researching and developing gluten-free recipes. To address a serious condition, I want to deliver this information on a serious note. We are coming up on a major holiday seaon,  and for those of you out there who desire celiac-friendly baked goods for yourself or a loved one; this recipe is definitely a keeper. The following one is not one of mine, but from one "foodie" to another, I wish I had worked this one out. 

As you may have guessed, this is one of my favorite recipes. This picture posted on the blog is one of a mound of these confections. The first recipe posted is a celiac-friendly version of this favorite, with my traditional version to follow tomorrow. The results are light and fluffy where you would expect and crispy where you want it to be. Prepare the one most suitable for you.

The alternate recipe varies very much from the traditional version, so I remind you to follow the steps carefully. If you are preparing the gluten-free variety, might I also suggest that you try some? You  may be pleasantly surprised. The following recipe also has a delicious scratch recipe for the pudding that is used for the filling.

Gluten-free Creme Puffs

Ingredients:

• For the Filling
• 2/3 cup milk
• 1/3 cup granulated sugar
• 3/4 cup heavy cream
• 4 tablespoons cornstarch
• 1 large egg yolk
• 2 teaspoons vanilla extract
•  
• For the Pâte à Choux
• 3 ounces (3/4 cup) white rice flour
• 1 1/2 ounces (1/4 cup) potato starch
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 5 tablespoons butter
• 1 cup milk (2% or whole)
• 3 large eggs
• Powdered sugar, optional

Prepare the Filling: Combine milk and sugar in a medium saucepan and cook over medium heat until mixture reaches a gentle boil. Reduce heat to low. Meanwhile, a small heatproof bowl, vigorously whisk together heavy cream, cornstarch, and egg yolk. In a slow and steady stream, whisk heavy cream mixture into hot milk. Increase heat to medium. Cook, whisking constantly until pudding thickens, about three minutes.

Remove pot from heat. Whisk for one minute. Add vanilla extract and stir to combine. Pour pudding into an 8x8-inch pan or medium bowl. Place a piece of plastic wrap directly onto the pudding. (This will prevent a skin from forming.) Refrigerate filling for four hours or overnight. Filling should be cold before filling puffs.

Make the dough. Line a rimmed baking sheet with parchment paper. Set out a rubber spatula, a pastry bag fitted with large tip and a small bowl of water.

Adjust oven rack to middle position and preheat oven to 375°F. In a small bowl, whisk together white rice flour, potato starch, salt, and baking. Set bowl near the stove.






In a small (2 quart) heavy-bottomed pot, combine butter and milk. Heat over medium-high heat until mixture boils. Add dry ingredients, all at once, and quickly stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pot. This will happen quickly. Transfer dough to the waiting stand mixer.

Mix dough for one minute on medium-high speed. (This cools down the dough slightly so the eggs won’t cook when you add them to the dough.) Add eggs, one at a time, mixing thoroughly between each addition. Do not add the next egg until the first egg is completely combined.




Turn off mixer and scrape down the sides and bottom of the bowl with a rubber spatula. Turn mixer back on and mix dough for one minute. The pâte à choux dough should be creamy and smooth.

Fill pastry bag with dough. Pipe into equal mounds, about two tablespoons each. (You can pipe these bigger or smaller depending on your taste. Just try to make each mound about the same size.) Use wet fingertip to gently press down point of each mound.

Bake until golden brown and puffy, 18-20 minutes.
Remove from oven and transfer to a wire rack to cool. Repeat with remaining dough.

Using a serrated knife, slice off top 1/3 of the cooled cream puff. Fill with chilled pudding. Replace the top and sprinkle with powdered sugar, if desired. Serve immediately.


http://www.seriouseats.com/recipes/2010/10/how-to-make-gluten-free-cream-puffs-celiac-friendly.html

One man's muffin is another man's cupcake

The definition of a thing is supposed to clarify what it is. That doesn't always happen to be the case.  Today we will approach the age old query; what is the difference between a cupake and a muffin? Is it the frosting? Is a frosted muffin then a cupcake?

It turns out that the definition is based on a number of things. The size of the crumb is partly what determines what label that goes on what product. A cupcake is considered to be lighter in texture than a muffin. A muffin could also be made with coarser corn meal or other less finely ground flour.  

A cupcake is based on a cake recipe and has the same confectionary attributes: frosting and  flavorings. A muffin, on the other hand, is a made from a quickbread recipe, less sweet and tend to get their flavor from a stir in like nuts, fruits or chips in a rougher batter. Both have been baked, in past-times, an actual cup, hence the name.

Submitted for your approval: two recipes made in the same muffin tin, I defy your tastebuds to distinguish the difference.

Nutella Fudge Muffins

1/2 cup Nutella chocolate-hazelnut spread
1 large egg
5 Tbs. all-purpose flour
1/4 cup chopped hazelnuts

---

Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.


Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.


Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.


Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.


http://www.finecooking.com/recipes/nutella-fudge-brownies.aspx?nterms=50034

Moist Yellow Cupcakes Topped with Browned Butter Frosting


1 cup unsalted butter, (half of this amount will be used in the frosting)
1/3 cup canola oil
3/4 cup sugar
1/2 cup buttermilk
2 large eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup cake flour
1/2 cup unbleached flour

Preheat oven to 350°F. Line a standard 12 muffin tin with baking papers.

Melt the butter in a saucepan and cook until lightly browned. Remove from heat and allow to cool.

Pour 1/2 cup butter into a bowl, reserving the other half for the frosting. Add the canola oil, sugar and buttermilk, then whisk them until well combined.  Whisk in one egg at a time.

Whisk in the vanilla extract, baking powder, baking soda and salt. Whisk in the flours until they are well combined.

Spoon/pour the batter, dividing equally among the 12 lined baking cups. Bake for about 13-16 minutes or until done. Be careful not to over-bake them; I began to watch them closely after 13 minutes.

Remove from the oven and cool.

frosting
1/2 cup browned butter, (the reserved amount from earlier)
1/4 cup sour cream
1 tsp vanilla extract
2 - 2 1/2 cups icing sugar

Beat the butter, sour cream, vanilla extract and 2 cups icing sugar, together in a bowl. Keep adding more icing sugar until the frosting has the right consistency. Decorate the cooled cupcakes

http://cookingweekends.blogspot.com/2010/07/moist-yellow-cupcakes-with-browned.html


The data is in, what is the verdict?

Verjus; it's not just for meat anymore

Calling  all "Foodies"! Whether newbies, veterans, or anywhere in between. You should know that I like a new product! I am back from scouring the Earth to find new things to tempt your tastebuds. Well, actually, it was just across the room to get on the internet, but it was just for you!
What I found , after hours of gruelling searches was, verjus (pronounced vair-ZHOO).The proper name for an acidic juice made by pressing unripedened grapes. In some modern cultures, the women still get together and spice enough of the concoction to last their entire extended families for a year. It was once widely used in Western Europe as an ingredient in sauces, a condiment, or a flavorful way to deglaze your pan. Now, it comes in a liquid, as well as a paste. I know that your Spidey sense is tingling , but  come closer,come on, a little more. And, put that stick down. All right. Look, it's been around and in use for a long time. So, it can't be that bad. On the scale of tartness, it  is the product between wine and vinegar in strength and acidity. It also has uses for calming an upset stomach, and was believed useable for removing toxins from the system.

Here is one of the instances where, fortune favors the bold! The flavor smoothes and rounds out recipes depending on what it is  paired with, and what type is used. I'm at a crossroads whether to post it today used in an appetiser or a dessert. Hmmm. Let me see. Why must we choose? Let's splurge and see both.
Listen to this, Verjus Poached Pears.

Verjus Poached Pears (Serves 4 as a salad, 2 as a dessert)
Use these pears in a salad, along with a cheese course, or as a light dessert with some of the poaching liquid.

Ingredients
2 pears, firm but ripe (Bosc pears were used in this recipe)
2 cups Verjus Rouge
1/2 cup granulated sugar
1/2 vanilla bean split and scraped or 1/4 teaspoon vanilla extract
1/2 cinnamon stick
1 whole clove
2 whole allspice berries
1 small piece of fresh ginger (about the size of a quarter)
Instructions: Peel, half and core the pears. Combine the remaining ingredients in a non-reactive saucepan a non-reactive saucepan and bring to a gentle boil. Add the pears and cook until just tender, about 10 minutes. Allow the pears and liquid to cool to room temperature, then store refrigerated.
http://www.verjus.com/dessert.html


The final example is a simple presentation of a newer form of the product, Chardonnay and verjus paste.It can be used in cooking sweet or savory dishes, but Maggie Beer, the proprietor of the company, suggests a simple pairing of slices of the verjus paste with a strong cheese like cheddar or pecorino on a cracker. Beer is attributed as being the first in the world to offer this product commercially.  Included is the contact information for the company that produces this great product line available for order online.
http://www.maggiebeer.com.au/products/details/?Item=PrdctsChardonna10

Something new worth trying? What say you?

Ok, I'm here!

Gentle Reader, this is the first edition of the first volume of the first blog I've ever written , now it remains to me to keep it coming, love. Three times a week, to be exact. All right, there is food, and I love it well enough. But how much can you say about something that people indulge in regularly, three times a day. Inside my head I hear a small voice saying, "Torture chambers and devices for $500, Alex."
No, seriously. The whole dilemma is not that there aren't enough items to cover, but what to cover first. So, let's dive in. Here we go! At the apex of my topic list:, no, it's not pizza tacos.The new kid on the block  is agave nectar. What is it and what does it do; you may ask?
 Even though it's most familiar as the plant that tequila is made from, that's not the role it's plays in the discussion here. Maybe we can do the tequila thing some other time. Anyway, the nectar itself is known as "honey water" or aguamiel. It is fast becoming the preferred sweetener of those who want to state a preference. It has none of the aftertaste that is associated with artificial sweeteners because it is all natural. In fact, it is a real sugar, with one important distinction, it has a drastically lower glycemic index. This measurement of the effects of carbs on blood sugar levels puts agave nectar way out in front of other natural sugars in benefits. In short, it's a healthier alternative to using processed sugars.
 It is similar in taste to honey, although people who don't care for honey find agave nectar enjoyable. While agave nectar does have calories and carbohydrates that must be considered, it is a better alternative for those who are on weight management and  diabetic regimens.  It is also completely vegan and is considered a whole food. Remember, though,  it is 40% sugar, so it's much more calorie dense than normal sugar. When you turn that bottle up and squeeze, you don't need as much as other sugars.
Now, that ends the lessons for the day. Put your pens and paper away. And get ready for the good part. I have a recipe from one of my favorite chefs. It's good for you and the best part is that the recipe has only five ingredients!


Brown Butter Banana Muffins
Recipe courtesy Claire Robinson, 2010

Prep Time:

5 min

Inactive Prep Time:

5 min

Cook Time:

30 min

Level:

Easy

Serves:

12 muffins

Ingredients

• 4 ripe bananas
• 1/3 cup raw agave syrup or honey
• 1 stick unsalted butter
• 1 large egg
• 1 3/4 cups self-rising flour

Directions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.
Peel the bananas and add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy.
Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.
To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.
Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.

http://www.foodnetwork.com/recipes/claire-robinson/brown-butter-banana-muffins-recipe/index.html
There's always room for feedback. Make some muffins, enjoy, and let me know what you think.