Whole Wheat Gingerbread Walnut Muffins with Cinnamon Orange Glaze

I was absolutely super-duper completely 110% beside myself when I opened up my brand new kitchen aid stand mixer on Christmas. (Love you Mom & Scott 🙂 )

See look! Me - really freakin' excited!

As soon as I got back to my apartment I had to make something. There was no other option. It was completely necessary to christen it, and to do so with something scrumptious while simultaneously attempting to stick to my New Year’s Resolution.

What to do, what to do?

The pantry pickings were slim. Johnny and I picked up a few things from the grocery store, but nothing too extravagant. I saw some molasses leftover from the tasty ginger snaps I made during my christmas cookie extravaganza and that’s when it clicked, gingerbread muffins! Om nom nom!! (Actually, my first though was gingerbread CAKE, but then I shook my head at myself and decided muffins would be a wiser decision…)

Whole Wheat Gingerbread Walnut Muffins
with Cinnamon Orange Glaze

For the Muffins:

• 1 cup vegetable oil
• 3/4 cup sugar
• 3/4 cup unsulphered molasses
• 1 tablespoon orange zest
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 2 cups whole wheat flour
• 1 cup quick cooking oats
• 2 large eggs
• 1 teaspoon salt
• 1 tablespoon baking soda, mixed into one cup of boil water
• 1/2 cup chopped walnuts

For the Icing:

• 1 cup confectioners sugar
• The juice and zest of 1 orange
• 2 teaspoons cinnamon
• 1/4 teaspoon cloves
• pinch of nutmeg

Begin by mixing together the oil, sugar, and molasses.
Add the eggs, one at a time, and mix until combined. Add the flour and the oats, followed by all of the spices, vanilla, and orange zest.Slowly mix in the water and baking soda mixture.Gently fold in the walnuts.
Transfer the batter into a greased or lined muffin tin. Bake in a preheated oven at 350° until fragrant or
when a toothpick inserted into the center comes out clean, about 20 minutes.
Remove muffins from tin and let cool for about 10 minutes before glazing.
For glaze, whisk all ingredients together until well combined.
If it’s too thin, add more sugar. If it’s too thick, add some more juice or water.
Drizzle over muffins before digging in! 🙂

Healthy Eats for New Years

So this time around, like every couple out there I’m sure, Johnny and I decided our collective New Year’s Resolution is  to exercise more often and eat healthier. Wish us luck!

We started running together this week, and I’ve been at it in the kitchen making healthy meals for us! I’ve got hard boiled eggs on hand for a quick breakfast or snack, lots of fresh fruit and vegetables in the refrigerator, and homemade pita chips that are absolutely to die for and a great partner for healthy dips like hummus!

The star players of last nights dinner were lean, protein packed pork with whole wheat spaghetti complemented by the flavors of metabolism boosting red pepper and exotic curry and sesame. I prepared a take out favorite with a twist that couldn’t have been simpler to make and was absolutely guilt free!

Curried Sesame Pork Lo Mein

• 1 lb. lean pork chops, sliced into thin strips
• 2 tablespoons cornstarch
• 1/4 cup low sodium soy sauce
• 2 tablespoons minced garlic, divided
• 2 teaspoons ginger (fresh or powdered),divided
• 2 tablespoons curry powder, divided
• 2 tablespoons sesame oil
• 2 teaspoons red pepper flakes
• 1/4 lb. whole wheat spaghetti
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 package frozen, shelled edamame, defrosted
• 1 egg
• 2 tablespoons vegetable oil
• Scallions for garnish

1. In a large mixing bowl, combine the cornstarch, soy sauce, and half of all the spices. Add the sliced pork and marinade for about 20 minutes.
2. Meanwhile, cook the pasta to package directions. Drain, and stir in 1 tablespoon sesame oil. Set aside.
3. Heat a wok or a large frying pan over high heat. Add about 1 tablespoon vegetable oil. Add the pork, reserving any marinade in the bowl, and cook until no longer pink, about 5 minutes. Remove the pork from pan and set aside in the bowl with the reserved marinade.
4. Add more oil to the pan if necessary and add the zucchini and peppers, stirring constantly, and cook until soft, about 3 minutes. Remove from pan and add to pork.
5. Add a small amount more oil if necessary and add the egg to the pan, scramble.
6. Add the pasta to the pan and mix it around well.
7. Add remaining sesame oil and spices. Mix well.
8. Add the pork, veggies, and reserved marinade.
9. Add the edamame and remove from heat. Taste, and season further with soy sauce or spices as desired.
10. Serve sprinkled with scallions and enjoy!

**Remember folks, this recipe is just a guideline!
Please feel free to use whatever spices and vegetables you like!
This recipe would be great with chicken or tofu too!
Whatever you choose to do will be equally delicious and healthy!
Make sure you let me know how your version turns out!**

Chicken, Cauliflower, and Chickpea Curry

All last week I was absolutely hell bent on making a recipe I found for Aloo Gobi – curried cauliflower and potatoes.

I’ve never had it before.

As a matter of fact, I’ve never had Indian curry before at all.

Lately, though, I’ve wanted nothing more than to prepare a great big pot of it. I blame this in part on that fact that I’ve been  looking at pictures of curries on foodgawker and they were all so pretty . I guess my brain just associates pretty with tasty. Who knows?

Regardless,the other night I finally had time to prepare dinner. Aloo Gobi? But but but… I also found a Chicken Curry recipe that sounded equally delicious and easy to prepare.

I hate making decisions.

Why doooooo I have to chooose?!?!

Oh wait! I don’t! Bwahahahahahahahahahahahahaha.

As per usual, I am incapable of following a recipe and must, somehow, find a way to make a recipe (or two) my own. So that’s what I did. The result was a beautiful, creamy, spicy curry that I served with coconut cilantro rice.

Chicken, Cauliflower, and Chickpea Curry

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasted, cubed
• 1 head of cauliflower, cut into florets
• 1 can of chickpeas, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1 serrano chili, diced fine
• 2 teaspoons paprika
• 2 bay leaves
• 1 teaspoon cumin
• 2 teaspoons garam masala
• 2 teaspoons cinnamon
• 1 teaspoon cayenne pepper
• 2 tablespoons curry powder
• 2 tablespoons tomato paste
• 1 cup coconut milk
• 1 cup plain nonfat yogurt
• 1 tablespoon lemon juice

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, ginger serrano. Cook until they begin to soften, about two minutes.
2. Add the dried spices to the pot ,stirring rapidly, to form a thick paste.
3. Add chicken and cauliflower. Stir and cook about two minutes more.
4. Add tomato paste, coconut milk, chickpeas and yogurt. Stir well.
5. Add lemon juice and bring mixture to a boil.
6. Reduce heat to low, cover and let simmer 40 minutes, or until the cauliflower is soft and the chicken is cooked through.
7. Serve with coconut cilantro rice!

*nom nom nom nom nom*