Pumpkin Cardamom Crumb Muffins

PUMPKIN CARDAMOM CRUMB MUFFINS by Dan Pelosi for the NY Times

Total Time: 45 minutes

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield:12 muffins

Ingredients

  • Softened butter (or cupcake liners), for the pan

For the Crumb Topping

    • ¾ cup all-purpose flour
    • ½ cup packed dark brown sugar
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • Salt
    • ½ cup unsalted butter, melted (1 stick)

For the Muffins

    • 1 ¼ cups granulated sugar
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 (15-ounce) can pumpkin purée
    • 2 cups all-purpose flour
    • 2 Tablespoons pumpkin spice (Original recipe calls for 3 Tablespoons. We don’t like it as spicy and reduced it to 2, but if you like it spicier, add the full 3 Tablespoons.)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ teaspoon ground cardamom

Preparation

  1. Heat the oven to 375 degrees.
  2. Grease or line a 12-cup muffin tin.
  3. Make the crumb topping: Whisk together the flour, brown sugar, cardamom, cinnamon and a pinch of salt. Add the melted butter and mix with a fork until large, solid chunks form. Set aside.
  4. Prepare the muffins: In a large bowl, whisk together the granulated sugar, vegetable oil and vanilla extract. Add eggs and pumpkin puree and whisk to combine.
  5. In a separate bowl, whisk together all-purpose flour, pumpkin spice, baking soda, salt and cardamom. Add the dry ingredients to the wet ingredients and stir to combine.
  6. Evenly divide the batter among the muffin cups. Evenly top the batter with crumb topping, gently pressing the crumbs into the batter. Bake for 25 minutes, until muffins are springy to the touch and a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days or can be frozen.

Chicken Piccata Meatballs

Chicken Piccata Meatballs

Recipe by Nicole McLaughlin with a few modifications from Mary Ellen Graham

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Servings: 4

Ingredients:

2 shallots, finely minced

¼ cup freshly grated or finely shredded Parmesan cheese

¼ cup half and half

1 cup seasoned breadcrumbs, divided

2 T fresh finely minced parsley, divided

1 large egg, lightly beaten

2 T capers, divided

1 pound ground chicken

1 tsp kosher salt (I use a speck less because the capers tend to be salty)

½ tsp freshly ground black pepper

¼ tsp garlic powder

3 T olive oil, plus more if needed

¼ cup dry, crisp white wine (something like a Pinot Grigio is good)

1 ¼ cups unsalted chicken stock

1 ½ T fresh lemon juice

3 T cold butter, cut into cubes

1 T pignoli nuts

Directions:

  1. Add half of shallots to a large bowl. Stir in Parmesan cheese, half and half, 1/3 cup breadcrumbs, 1 T parsley and egg. Roughly chop 1 T capers and add to the bowl. Add ground chicken. Season with salt, pepper and garlic powder. Mix gently together until everything is well incorporated.
  2. Add remaining breadcrumbs to a shallow dish. Form chicken mixture into 12 meatballs, rolling each one lightly in breadcrumbs to coat and to help shape the meatballs. This is extremely messy, so I recommend using either food service style gloves or any kind of regular disposable gloves that do NOT have powder on them. This will make this process so much easier!
  3. Heat oil in a large deep skillet over medium-high heat. Add meatballs to skillet and cook, turning occasionally, until browned on all sides, about 5 minutes, adding more oil if necessary. Remove meatballs from skillet and set aside.
  4. Add remaining shallot and capers to the skillet and cook, stirring constantly, for about 1 minute. Pour in wine and stock and bring to a boil. Return meatballs to the skillet, reduce heat, and simmer until liquid is reduced by half, stirring occasionally, to coat meatballs in the sauce, about 6-7 minutes.
  5. Once sauce is reduced, move meatballs to one side of the skillet and turn the heat to very low. Whisk in lemon juice and cold butter, stirring constantly, until well-incorporated and slightly thickened. Sprinkle in pignoli nuts. Stir in parsley and remove from heat. Toss meatballs well with sauce and serve immediately. I serve them with lightly steamed broccoli with butter and garlic and either fresh pappardelle pasta or boxed orzo, cooked to desired texture.

Eagle’s Friendly-Style Smoothie

Eagle’s Chocolate Banana Smoothie

One medium to large banana – not over ripe, but just ripe. Put in fridge night before. Peel just before using.

1/3 cup cold 2% milk (we use organic cow milk, but you can substitute with almond or oat)

3 standard size ice cubes. Note: in a standard ice cube tray, each cube equals 2 T or one ounce of liquid. Adjust accordingly if you use smaller cubes.

2 scant Tablespoons Chocolate Malt Ovaltine. If you like a milder chocolate flavor, use a little less.

Few shakes of Cinnamon

This is important! Put all ingredients in blender that is strong enough to crush ice. Blend at the ice crush setting until you don’t hear any ice chunks, about 30 seconds. We blend it a little longer to make it extra frothy. Pour and enjoy!!