The first trial of these could have been called the “Nobody’s Happy Muffins.” My taste tester reactions (in the order they were recieved) were:
Mad because I put in chocolate
Mad because I put in blueberries
Mad because he couldn’t eat faster than he could chew and swallow (that’s my boy!)
Mad because he wasn’t allowed to have two
Uh… what’s in these?/not enough ginger.
They disappeared, though, and so I made a follow up batch, and they are about to enter the Pantheon of Family Favorites. You know, the things my family requests for birthday breakfasts and special rewards? Yeah, that list. (Mr. You Could Have Made Vanilla will come around eventually.) The tops of these muffins, when they are freshly baked, are tender and just a tiny bit crunchy, like a delicious gingersnap cookie. (My husband’s favorite!) The next day they soften and are almost fudgy. (Bonus: The white whole wheat flour means you’re sneaking in some whole grains!) The jury is out on the blueberries. They have my vote, but there were a significant number of down-thumbs. Let me know whether you’re pro- or anti-blueberry, ok? Thanks. Continue reading Chocolate Gingersnap Muffins→
When I married my darling 007 we had no kids, we lived in a small midwestern town, and I was a Vegetarian. That was then, and this is now. I have made all his James Bond dreams come true by moving to the suburbs of DC, having not one but TWO kids with him, and returning to my meat eating ways. (Don’t judge me, I was pregnant with our second kid, and I was down to only being able to eat white food. I was literally starving until we found out that meat went down just fine. As for now, I figure remaining an omnivore is just hedging my bets in case there is a shortage of tofu after the collapse of modern society.)
His two favorite things in this life are (in this order) Ginger and Beef. Well, his two favorite foods. I have actually heard him say there are things he’d rather do than eat. (No, I don’t understand it either.) SO. Ginger Beef. For his personal delight and enjoyment, I have created a ginger beef so delicious you’ll want to eat the whole cow. FYI: It was even BETTER cold the next day. We paired this with a nice green salad. (Nothing starchy to weigh him down while he pursues enemies of the state.)
You will need to PLAN AHEAD to make this dish. Do not skip the rest period with the salt- it’s what will turn that cheap cut of beef into a mouthwatering delicacy. Trust me it’s worth it! For further reading, see this post about the salt tenderizing.
This is so easy and simple I almost feel guilty calling it a recipe. But although nothing compares to fresh vegetables, there’s no denying that it sounds like work to cook fresh veggies from scratch. Particularly since dinner is the busiest time of all in some households. Typically, my eldest needs help with his homework while my little one wants to be held, my husband isn’t home from work yet, and IF there is going to be a last minute thingie that needs to be dealt with, that’s when it will happen. During dinner prep! But this fresh veggie side dish is so quick and simple to put together, and you can do the prep in the morning or even the night before, that it will fit right into your evening.
I love making this to go alongside any crock pot meal. My husband is a broccoli hater, but he has actually been known to have seconds of this! Without further ado, here is the world’s easiest Fresh Broccoli and Carrot side dish with ginger and garlic.
Steamed Broccoli and Carrots with ginger and garlic
Author: Meghan Gray
Recipe type: side dish
nothing could be easier, tastier, or fresher than this side dish!
1 lb fresh broccoli crowns
16 oz bag of baby carrots
1 clove fresh garlic
¼ cup of water
wash the broccoli crowns and shake off any excess water.
Cut the florets off the stalks and place in a 2 quart glass casserole. Reserve the thick stalks for another use.
Empty bag of baby carrots over the top of the broccoli.
grate fresh ginger over the top of the dish. All told, I probably use a teaspoon but this is strictly to taste. (Sorry but dried ginger won't work here.)
Press one clove of garlic into the dish.
Add water, cover and cook in your microwave on high for approximately 8 minutes, until the broccoli is bright green and the carrots are just tender when pricked with a fork.
Serve using a slotted spoon.
You can prep this ahead of time and let it sit in the refrigerator. Just pop it in the microwave at "go" time. Be aware that you may need to adjust the cooking time for your microwave. Nobody likes overcooked veggies, so be cautious!
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