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When baking with my granddaughter, we first measure out all of our ingredients. Once that is completed, I hand them off to her in the order the recipe calls for. When the batter was done she helped me scoop the batter into the muffin pans. The muffins baked for approximately 12 to 15 minutes. Once done, they cool in the pan before being removed to a cooling rack. Afterwards, we enjoyed a sample of our work. Her older sister loves them and takes them for a school snack.
Another recipe I tried this week was a skillet meal for Turmeric-Black Pepper Chicken with Asparagus from Ali Slagle of The New York Times/NYT Cooking. This sweet and spicy stir fry was enhanced by the sharp and citrusy flavor of turmeric. For the recipe you’ll need honey, black pepper, kosher salt, all-purpose flour, ground turmeric, boneless and skinless chicken thighs, coconut or canola oil, asparagus, unseasoned rice vinegar or soy sauce and lime wedges (optional). In a measuring cup, water, honey, black pepper and salt are mixed together and set aside. In a medium bowl, flour, turmeric and salt are mixed together; then 1-inch chicken pieces are added and coated with flour. In a 10-inch non-stick skillet, over medium-high heat, oil is added to the pan and the chicken is cooked until browned on both sides. The asparagus is then added to the pan, seasoned with salt and cooked just until crisp tender. The honey sauce is poured over as the chicken finishes cooking and the sauce thickens. Off heat, a splash of vinegar is added and seasoning adjusted. You can add fresh lime juice over top. My husband and I thoroughly enjoyed this flavorful stir-fry. As I was making the recipe for just two, I halved all the ingredients. In hindsight, I should have used the full amounts for the sauce as the dish could have used more. The sauce had the right balance of sweet and heat from the pepper. It added a lovely complexity to the dish. Another recipe that caught my eye was Skillet Ginger Chicken with Apricots from Yasmin Fahr of The New York Times/NYT Cooking. The warm spices of this dish along with the addition of apricots sounded interesting. For the recipe you’ll also need fresh ginger, ground cumin, ground coriander, kosher salt, boneless skinless chicken thighs, olive oil, red onion, Turkish apricots, white wine, baby spinach and either fresh mint or cilantro leaves. The chicken is tossed with grated ginger, cumin, coriander and salt. The onion is thinly sliced and cooked in olive oil just until softened. The chicken is added to the pan and cooked until browned on both sides. Next, the apricots are added to the pan as the chicken finishes cooking. Wine is added to the pan as well as additional grated ginger. The mixture is stirred while scrapping up the fond on the bottom of the skillet. Lastly, spinach is added and cooked until wilted. Adjust the salt and sprinkle with mint before serving. While tasty, we enjoyed the flavors of the Turmeric-Black Pepper Chicken with Asparagus more. Again, I halved the recipe, but more wine was needed for the sauce. I had a bit of heavy cream left in my refrigerator that I wanted to use before it spoiled. I was going to make Melissa Clark’s Baked Oatmeal with Berries and Almonds again, but I came across another baked oatmeal recipe by Lidey Heuck, simply called Baked Oatmeal. While similar in the fact that its custard based like Ms. Clark’s, Ms. Heuck adds cinnamon and maple syrup (or honey) for additional flavoring. You’ll also need melted butter, milk (I swapped some of the milk for the cream), an egg, brown sugar, vanilla extract, old-fashioned oats, baking powder, kosher salt, berries or bananas (dried fruit is an option) toasted nuts (or pumpkin seeds or coconut or a combination). The portions of Ms. Heuck’s recipe are slightly less than Ms. Clark’s and bakes in an 8-inch x8-inch baking pan. Similarly, milk, egg, brown sugar, maple syrup, melted butter and vanilla are combined. In the dry ingredients, the baking powder, cinnamon and salt are combined with the oatmeal. The mixture is poured into a buttered pan with the nuts and fruit on top. I enjoyed the flavor of Ms. Heuck’s very much. The combination of vanilla, maple syrup and cinnamon lent a warmth to the oatmeal. My husband thought the oatmeal tasted like a crumb cake (which I love), but prefers something more neutral. Both will make it into our morning rotation. Also, I picked up at Spice and Tea Exchange, Bourbon Honey. This was a delicious addition on top of both versions of baked oatmeal.
Turmeric-Black Pepper Chicken with Asparagus
By Ali Slagle The New York Times/NYT Cooking Time: 15 minutes Serving: 4 Ingredients 3 tablespoons honey ¾ teaspoon black pepper, plus more to taste Kosher salt (such as Diamond Crystal) 2 tablespoons all-purpose flour 1½ teaspoons ground turmeric 1-pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 tablespoon coconut or canola oil 12 ounces asparagus, trimmed and thinly sliced on an angle 1 teaspoon unseasoned rice vinegar or soy sauce 1 lime, cut into wedges (optional) Preparation
Skillet Ginger Chicken with Apricots
By Yasmin Fahr The New York Times/NYT Cooking Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4 Ingredients 1 tablespoon plus 1 teaspoon grated or minced (unpeeled) fresh ginger 1 teaspoon ground cumin 1 teaspoon ground coriander Kosher salt 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces 2 tablespoons olive oil 1small red onion, halved and thinly sliced 1cup dried Turkish apricots, halved ¾ cup white wine 2 to 3packed cups baby spinach 2packed tablespoons fresh mint or cilantro leaves Preparation
Baked Oatmeal
By Lidey Heuck The New York Times/NYT Cooking Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Servings: 6 Ingredients 3 tablespoons unsalted butter, melted, plus more for greasing 2 cups milk (dairy or non-dairy) 1 large egg ¼ cup brown sugar, lightly packed 2 tablespoons maple syrup or honey, plus more for serving 1½ teaspoons vanilla extract 2 cups old-fashioned oats 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt (such as Diamond Kosher) 1 cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional) ½ cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional) Preparation
TIP - Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute
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