Banana Chocolate Chip Muffins

I used to only grudgingly eat bananas when my dad told me I needed to eat them before playing soccer.  Something about being told to do it made this otherwise delicious fruit not taste good.  Now that I decide for myself what to eat, I love bananas.  Sometimes I buy too many though (as many of you may have done as well), and they start to get brown and soft.  Even though they aren't so perfect anymore for peeling and eating, they are perfect for baking. I found this recipe in its original form in Food & Wine.  Like I do, I changed out the white flour for whole grain and the sugar for honey.  The only things you need to change when making this substitution are to lower your oven temp a little and use about 25% less honey since it's sweeter than sugar.  The honey caramelizes more than sugar so the final product will be darker in color but not at all burnt so don't worry.  I also used dark chocolate because I like how the delicate bitterness tones down the sweetness of the rest of the ingredients. 

Makes 36 muffins:
2 cups mashed overripe bananas (about 6)
1 cup honey
1 1/2 sticks unsalted butter, melted
3 large eggs
2 3/4 cups whole wheat flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cup dark chocolate chips (10 oz or almost a full bag)

Mix the dry ingredients (besides the chocolate) in a bowl and set aside.

Mash the bananas in a mixing bowl until smooth.

 Mix in the butter, honey, and eggs.

 Then slowly add the dry mix until smooth.  You may need to scrape down the sides from time to time.

Add the chocolate chips and hand mix until thoroughly incorporated.  

Fill your muffin cups almost to the top since these don't rise much.

 Bake at 325 degrees for about 25 minutes or until a toothpick comes out clean.

Josh and I both have a bad habit of eating these before they're cooled properly.  We have the burns to prove it.  It's just so hard to resist chocolate chips all melty and fresh out of the oven!

Josh loves these muffins for breakfast.  This particular batch only lasted 3 days just between the two of us because he took about half of them out to a multi-day field job and barely ate anything else.  I can't really blame him.  All the guys at the site ever buy for the crews is pizza and fried crap.  Even still, these muffins are amazing and if he hadn't taken them away, I would have scarfed them up for myself.  It's dog-eat-dog in our house with my cooking.  If it's yummy, you'd better eat it before someone else does.  Maybe that's why we can't seem to lose weight...oh well.  I don't make the muffins every day so they're a nice treat.  They're whole grain and use honey and bananas instead of sugar so there are way worse things you could snack on.  Enjoy!

'Made Man' Lasagna

WARNING: THE VIEWS EXPRESSED IN THIS EPISODE DO NOT REFLECT THE ABILITIES AND VIEWS OF Mrs. Mitchell. We now return you to your regularly scheduled post.

Hello readers! Mr. Mitchell here to give you a taste of something I have had since I switched over to solid foods.

Ok, maybe a little afterward.

Mom's lasagna was always a favorite. I have no idea where she got the recipe, but it was passed down to me and during college it was a reliable and solid, though time consuming, meal. And then, like Meg and I do with everything, I took the spirit of the recipe and did magical things with it. It is now an even more time consuming recipe, but completely worth it. Expect to spend 60-90 minutes prep, minimum 2 hours rest, 45 minutes cooking and 10 minutes cooling time. This is a great dish for dinner parties or other gatherings as this recipe should make 12 respectable sized servings, however without side dishes cut that number to 6-8. Don't have 11 of your closest friends coming over? (invite us over?) Don't worry, as fantastic as this meal is fresh, it is even better the next day...and the next.... and so on and so forth. I will even give my permission to reheat in the microwave, just don't obliterate it.

Lets be honest, folks. The most important factor in great food is great ingredients. Fresh herbs will always be better than dried, etc, etc. So the biggest changes from Mom's lasagna are based on fresher ingredients, healthier choices, and GARLIC!!! What? You didn't think I'd be allowed to commandeer the blog without gratuitous amounts of garlic did you? Ha! Don't be surprised if someday you see a post on here about her getting a tattoo of a bulb of garlic. Srlsy.

"You want me to put that WHERE?"

Ingredients*:
Meat Sauce:
2 lbs 97 or 99% fat free Ground Turkey
4-5 Cloves of Garlic
1 tbs Crushed Red Pepper
2 tbs mixed fresh chopped herbs: basil, oregano, and Italian parsley.
36 oz Your Favorite Spaghetti Sauce (We're Newman's Own people)
1 small-medium onion
3-4 oz diced mushrooms
Salt (minimum 2 tsp) and Pepper to taste

Ricotta Filling:
15 oz Ricotta
1/2 c Fresh grated Parmesan Cheese
1 egg
2 tbs fresh chopped Italian parsley
1/2 tsp salt
1/4 tsp pepper

Additionally:
6 Whole Wheat Lasagna noodles
4 cups shredded Mozzarella cheese
Grated Parmesan and Chopped Italian Parsley

*Please note, all measurements of herbs are guestimated, and will be further discussed below.

Obligatory ingredient shot.

Part of this dish is timing, it has three separate prepared components that must come together in symphony. The meat sauce is the most complex and time consuming, so let's start there. Begin by dicing the onion and sweat it with some oil in a small skillet.

Mmm sweaty.

Meanwhile, wash and dice your mushrooms. As the onions become translucent and aromatic, add the mushrooms and a bit more oil and sauté the mixture.

In your largest skillet/wok put the ground turkey on med-high heat. Dice all of that wonderful garlic and herbs.

Now smell your hands. Mmmmmm....

Add to the turkey with the crushed red pepper and salt.

Mix and brown the turkey. Drain off any grease with paper towels during cooking and then strain with a colander when done. If you are a big spender and go for the 99% ground turkey you will most likely be able to skip this step.


Combine the onion-mushroom mixture and spaghetti sauce with the cooked turkey. Mix and simmer.

After a few minutes of simmering, taste mixture. Good, eh? Ok so what does it need? You should find a rewarding and explosive menagerie of flavors, sweetness from the turkey and tomato sauce, spice from the red pepper, umami from the mushrooms, full flavor from the herbs and of course, the garlic should stand out. So if you are unable to detect all of these flavors, start adding things. Make sure there is sufficient salt to bring out all of the flavors in the first place. Too sweet? Add salt, pepper and/or red pepper. Too strong onion flavor? Let it simmer more, it should absorb the flavors of the sauce. Too strong garlic flavor? TRICK QUESTION THERE CAN NEVER BE TOO MUCH GARLIC! Add more garlic anyway. The meat sauce should be delicious and able to stand alone flavor wise. If you aren't seriously considering grabbing a soup bowl and a spoon, then you are missing something. Fans of the site would be wise to consider this meat sauce as a filling for the dumplings. But you don't have any to spare today, you have a lasagna craving to satisfy!

At some point between simmering, tasting, and adding more garlic, get a mixing bowl and begin preparing the ricotta mixture.

Step one. Put all ingredients in bowl.

Step two. Mix.

Set aside.

As the meat sauce is coming together, turn heat down to low. Boil your lasagna noodles. And, class, what is the important part of boiling noodles? That's right, little Timmy, copious amounts of salt in the water. We are looking for flavor in the noodles, not just carbs for tomorrows marathon (right?). When it comes to done-ness of your noodles, al dente is of course desired, but when in doubt slightly overdone will be better than underdone because there is enough time for the noodles to dry out between cooking and combining with the other parties, and that is not good eats.

So its looking like we are ready to assemble the dish now. Checklist: meat sauce, noodles, ricotta mixture, and mozzarella cheese. Ok lets do this.

In a lightly greased 9x13 glass casserole dish, lay down 3 lasagna noodles like so.

Now place 1/2 of the ricotta mixture atop the noodles and spread evenly.

2 cups of mozzarella cheese.

1/2 of the meat sauce.

And repeat...

Yeah...

Ok, looking good....

Molto bella!

Top with a dusting of grated Parmesan cheese because... well you really don't need a reason do you.

Cover and rest for at least two hours. I know. Its hard. So very, very hard. But you must! When you have components such as these coming together they must have time to socialize and mingle! I like to refrigerate as long as I can. Today I did the prep work by noon and gave the dish 7 hours to get friendly and come together as one amazing meal.

Do it...

After said waiting period, cook at 375 covered with foil for 35 minutes, remove foil, and cook for an additional 10. If you unwisely choose to not cover with foil, reduce cooking temp to 350 max and cook for 35-40 minutes, but I really don't suggest it. Of course, times vary with altitude and oven and cookware blah blah blah. Point is, this is just to get everything to a nice hot temperature. All of the meat is cooked, so its no longer a safety issue. (If you think one raw-ish egg over 12 servings is an issue, you clearly have your own problems) Once thoroughly heated, remove from oven, place foil back on dish and give it a few minutes to rest. I have increased the meat-to-sauce ratio, and cut down on fat content of the meat, but there was once a "soupy" problem with this recipe and resting helps the meat and noodles absorb any delicious, yet unrefined juices. Chop up a few sprigs of Italian Parsley, and garnish before digging in.

And you will dig in....

Early...

And often...

I personally do not think this needs a side dish. However, bread seems to be required at all Italian meals. So bake you a french loaf 80% done, cut on the bias, lather one side of each slide with melted butter/oil and chop up (can you guess???) garlic and Italian parsley, maybe even rosemary and toast for 3 minutes or so on broil. Cabernet Savignon pairs excellently.

Actually this may have been better than the lasagna itself.

So the next time you need to make a good impression and pull out one hell of a dish, whip up this lasagna and thrill your friends and family. Works especially well with 'the family,' if you's guys know what I'm talking about.

Fugeddaboutit.

I hope you have enjoyed this guest blogging. I enjoy contributing to our meals on a nightly basis, I'm cool with being Robin to her Batman.

She married this.

Pancakes

Oh pancakes! I have such wonderful memories of my mommy making pancakes almost every Saturday morning for my sister and I.  Our dogs loved Saturdays too because they each got a leftover.  Our little mutt, Soccer got really good at catching food in the air from practicing with pancake pieces.  This recipe is from my Great-Grandma Nettie who I'm told was the coolest lady ever.  She liked her dirty jokes, her beer, and her Cubs.  I think we would have gotten along very well, minus the Cubs; I hate baseball.
I used whole wheat flour and agave nectar where the original recipe used white flour and sugar.  Josh and I actually like them better my way.  They have a nice texture and are of course, better for you.

1 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
3 tbs melted margarine
3 tbs agave nectar
1 egg
1 cup lowfat or fat free buttermilk

Mix all the dry ingredients first to break up any lumps.

Then gently mix in the wet ingredients. Don't overmix or the pancakes won't be nice and fluffy.

Heat a nonstick pan over medium high heat.  *These can be temperamental so keep a close eye on the first couple batches and adjust the heat as needed.*  Give the pan a squirt of cooking spray and spoon in enough batter for 3 or 4 pancakes.  However many you can fit while still being able to flip them.  When you start seeing little bubbles form, check the bottom and if they're golden brown, flip 'em over.

Cook the other side for about a minute.

Serve hot with syrup and fruit.  I had a banana about to go bad so I used it and it was delicious.  Bananas taste amazing with pancakes.

So warm...so fluffy...I thought about making bran muffins with the rest of my buttermilk but I'm pretty sure I'm just going to make more pancakes in the morning.

Blueberry Oatmeal Muffins

Since picking fresh blueberries last week, Josh has requested in no uncertain terms that I keep these muffins constantly in stock.  I make them frequently anyway with frozen berries but fresh ones just make them irresistible. My husband, who has two degrees mind you, then complains about burning his mouth because he can't even let the poor muffins cool.  I can't really blame him though.  When the smell of fresh baked blueberry muffins fills your house, all self-control is lost.

Preheat the oven to 400 degrees.

1 egg
1 c plain, nonfat yogurt
1/4 c oil or softened margarine
1 1/4 c whole wheat flour
1 cup quick oatmeal
1/2 c agave nectar or honey
1/4 c brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt
1 c fresh blueberries (or thawed and drained if previously frozen)

Combine everything BUT the blueberries.

Then gently fold in the blueberries.

Divide the batter among 12 muffin cups.  The batter doesn't rise much so fill them to the top.

Cook for 20-25 minutes until the tops are golden brown and slightly crisp.

Unlike frozen ones, fresh blueberries burst a bit in the muffins.  That just means there's too much delicious for the muffin to hold, nothing to worry about.

Basil Pasta

Note:  This little chicken+garlic+jalapeno+red sauce+fresh chopped basil combo is a favorite of mine for a quick dinner.   It's great with any whole grain pasta, even if it isn't homemade.  

I found this recipe on a website (I can't remember which one, sorry) when I was looking for homemade pasta recipes.  I bought a pasta machine online while in Oklahoma City because as usual, I wanted to try making something that wasn't already prepared in a box.  Oh yeah, and I love basil and the color green so green noodles sounded fun.  It isn't as hard as you might think.  It's harder without a pasta machine because you'd have to use a rolling pin but if that's the case, just flour a smooth surface and roll out half the dough at a time to about 1/8" thick.

3/4 c chopped fresh basil
1 1/2 c flour
1 egg
1 tsp olive oil
2 tbs water

Using a food processor, process basil leaves until chopped very fine.   Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough looks crumbly and sticks in a tight ball when pressed in your hand. If dough seems dry, add a bit more water.   Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.  Run dough through pasta machine, or roll with rolling pin to 1/8" thick.  Use additional flour to coat pasta while rolling.  Fold pasta in half lengthwise a few times, flouring between each layer, and cut into strips.   Allow pasta to dry for one hour prior to cooking.  Cook in a large pot of salted boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

This pasta tastes best with a marinara sauce.  I tried it last night with just some tomatoes and oil and garlic but it was a little bland.  Cooking the basil like this takes away most of the freshness that I love about basil.  Adding a sauce like Newman's Own Sockarooni brings it back out.  I also added 1 diced chicken breast, 1 garlic clove, and 1 jalapeno.  Cook the chicken in a skillet with the minced peppers until almost done.  Then add teh garlic and sauce and simmer over medium heat for a couple minutes until the sauce is warmed through.