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Quinoa Steak Salad with Tomato-Avocado Salsa

Quinoa Steak SaladQuinoa (keen´-wa), an ancient grain native to the Andes Mountains of South America, makes a terrific base for this Latin-leaning main-dish salad. Quinoa has almost twice as much protein as other whole grains. For this recipe, cook the quinoa in the morning—or a day ahead—so it’s plenty chilled. Note that 1 cup uncooked quinoa yields about 4 cups cooked. Cook more if you want, but splash on an extra tablespoon or two of rice vinegar when combining the quinoa part of the salad.

To simplify a bit, the dressing for this salad is used two ways:  Some is mixed with the quinoa, the rest with the tomato-avocado salsa.  And to keep the calories a bit lower, 2 tablespoons seasoned rice vinegar (all by itself) is also used on the quinoa for an added flavor boost.

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Quinoa & Steak Salad with Tomato-Avocado Salsa

Make 4 servings

1        cup uncooked quinoa
1/3     cup + 2 tablespoons Nakano seasoned rice vinegar
2        Tbsp. vegetable oil
1/2     tsp. salt
1/4     tsp. (or more) hot pepper sauce or 1 small jalapeno, seeded, deveined and minced
2        medium tomatoes, diced
1        avocado, peeled and diced
2-3    Tbsp. diced red onion
4        Tbsp. chopped fresh cilantro
4        steaks, 4-6 oz. each
Ground cumin to taste
Salt and pepper to taste
Lettuce leaves

Prepare quinoa as package directs.  Allow to cool 15 minutes then spread out on a shallow dish or tray. Cover and refrigerate until chilled.

For dressing, stir together 1/3 cup Nakano seasoned rice vinegar, oil, salt and hot pepper sauce. Transfer chilled quinoa to a medium bowl. Stir in 2 Tbsp. of the dressing and the 2 Tbsp. additional rice vinegar. Sprinkle on 2 Tbsp. of the cilantro; stir.

For salsa, combine the remaining dressing with tomatoes, avocado, red onion and the remaining 2 Tbsp. cilantro; stir.

Rub about 1/2 teaspoon cumin on each side of each steak. Sprinkle steaks with salt and pepper to taste. Grill as desired, or coat a heavy frying pan with a little oil.  Cook until done as desired.

Place lettuce leaves on four plates. Divide quinoa among each plate. Place cooked steaks on top and spoon salsa over.

Nutrition information per serving (6 oz steaks): 540 calories, 38g protein, 44g carb, 24g fat, (5g sat. fat), 90mg chol, 810mg sodium, 7g fiber

                                    An original Recipe by Rita Held       Photography by Suzanne Carreiro
Quinoa Steak Salad 2

Posted in Entrees, Rita's Kitchen, Salads and Dressings | Leave a comment

Caramelized Onion & Goat Cheese Tart

Caramelized Onion & Goat Cheese TartSweet onions, tangy goat cheese and a light egg custard make a savory tart perfect for a summer lunch or appetizer.  The caramelized onions with thyme and goat cheese are a magical combination.  If you have an  heirloom tomato this time of year, it will make the tart extra lovely.

A tart pan with a removable rim is best so the tart can be removed from the pan. However a pie dish will work in a pinch, just leave it in the dish and it will be more like a quiche.  I like this Anolon tart pan, because it’s non-stick with cool-touch silicon grips. The pan is available at housewares retailers or on line at www.potsandpans.com  for about $20.

Print This Recipe

Caramelized Onion & Goat Cheese Tart

Prep time: 15 minutes
Bake time: 45 minutes
Makes: 8 servings

1            store-bought pie dough  (single crust, see note)
3-4        cups thinly sliced onion (halved and cut in vertical strips)
2            tablespoons butter
1            teaspoon dried thyme or 1 tablespoon fresh, chopped
4            eggs
2            tablespoons all-purpose flour
1            cup whole milk
1/2        teaspoon  salt, divided
1/4        teaspoon ground pepper
3            ounces crumbled goat cheese (3/4 cup)
1            medium tomato, thinly sliced

  1. Preheat oven to 400°F. Roll dough to a 12-inch circle. Press into a 10-inch tart pan with removable sides, folding dough in a double layer around edge. Line dough with parchment paper and fill with uncooked rice or beans. Bake 10-12 minutes. Remove paper and weights and continue baking about 5 minutes until lightly browned, pricking any air bubbles to release steam. Cool. (See note). Reduce oven to 350°F.
  2. In a large skillet cook onions with butter, 1/4 teaspoon salt and thyme over medium-low heat until very soft and browned, about 20 minutes stirring occasionally.
  3. Whisk eggs and flour until smooth. Stir in milk, 1/4 teaspoon salt and pepper.
  4. Place tart on a baking sheet (to catch any spills). Spread onions and goat cheese evenly on crust. Pour egg mixture over. Arrange tomato slices on top.
  5. Bake at 350°F for 45 minutes or until custard is set and top is very lightly browned. Let stand 10 minutes. Remove pan rim and cut into wedges to serve.

Kitchen notes:
Make Rosie’s Short-Cut Pie Crust or use Trader Joe’s frozen pie dough which is very good.
If you’re in a hurry you can skip pre-baking the crust but it will be a little soft.

Recipe and photo by Rosemary Mark for Anolon Cookware.

 

Posted in Entrees, Rosie's Kitchen, Vegetarian | 6 Responses

Thai Rice Salad with Three Herbs

Thai Rice SaladThe trio of mint, basil and cilantro give this refreshing salad its Thai orientation, making it a tasty change-of-pace for summer salads. It’s also a great salad to bring to pot-lucks, and matches deliciously with grilled meats, chicken, ribs, burgers, seafood — you name it.  The short grain brown rice is chewy and satisfying, and a splash of hot chili oil adds spark. Perfect for July 4th celebrating!

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Thai Rice Salad with Three Herbs
Serves 8    Prep time about 20 minutes if rice is prepared a day ahead.

4        cups cooked, chilled short-grain brown rice
1/2     cup Nakano seasoned rice vinegar
2        Tbsp. peanut oil or vegetable oil
1        Tbsp. soy sauce
1        Tbsp. brown sugar
1/2     tsp. hot chili oil (optional)
1        medium cucumber, seeded and sliced
2        green onions, sliced
1/3     cup chopped mint
1/3     cup chopped basil*
1/4     cup chopped cilantro
           Zest of 1 lime

Make rice a day or two ahead; cover and refrigerate.

In a 1-cup measuring cup, whisk together seasoned rice vinegar, peanut oil, soy sauce, brown sugar and hot chili oil.
Add remaining ingredients to a large bowl. Pour dressing over and toss to combine. 

* Kitchen Notes:
-  If using Thai basil, reduce amount to 1-2 tablespoons.
 
-  For a main-course salad, add 2 cups diced cooked chicken.

Nutrition per serving (without chicken): 180 calories (calories from fat 36), 3g protein, 32g carb, 4g fat, (1g sat. fat), 0mg chol, 380mg sodium, 2.5g fiber

Recipe by Rita Held for Nakano      Photo by Suzanne Carrerio

Posted in Rita's Kitchen, Salads and Dressings, Vegetarian | 13 Responses

Can You Take The Heat? Raisin Serrano Quesadillas

RaisinJalapenoQuesadilla (3)

Do flavor combinations in recipes sometimes give you a double-take? This one did for me: raisins, lots of serrano chiles, soy sauce and Monterey jack cheese in a quesadilla?!  I had to try it, the recipe was an entry in a contest I was judging for Sun-Maid raisins. But really, 10 serrano chiles in 4 quesadillas?

The flavors that sounded so hot and odd turned into ‘want-another-bite’ delicious! It’s become one of my very favorite Sun-Maid recipes. Salty soy sauce and creamy jack cheese, along with sweet raisins are a perfect antidote for very hot chiles.  Dairy also cools the heat, so the cheese and a dollop of sour cream do the trick.

Spicy foods can feel cooling on a warm summer day. So I dare you, fire up these quesadillas and I bet you can take the heat! And for another unconventional combination, check out Rita’s Banana Lime Salsa, it’s hot and sweet :)

Print This Recipe

Raisin Serrano Quesadillas

Prep time: 15 minutes
Makes 4 servings

10 (3 to 4 ounces) serrano chiles
1 teaspoon olive oil
2 tablespoons regular or reduced sodium soy sauce
1/2 cup Sun-Maid Natural Raisins
four  8 or 10-inch flour tortillas
8 ounces shredded Monterey jack cheese
Sour cream
Cilantro for garnish

SLICE serrano chiles lengthwise in half. Remove seeds and veins. Thinly slice into lengthwise strips. (Wear gloves to protect hands.)
HEAT olive oil in a small frying pan. Add chile strips and cook over medium heat 3 to 4 minutes, stirring constantly until chiles begin to blister and soften. Add soy sauce and raisins. Cook 30 seconds or until liquid is nearly evaporated. Remove from heat and set aside. (Be sure to work in a well-vented area.)
HEAT a wide frying pan over medium heat. Brown one side of one tortilla; flip tortilla over and place one fourth of the cheese and cooked chiles on half the tortilla. Fold the other half of the tortilla over the filling. Continue to cook over medium heat, turning once to brown the other side. Repeat with remaining tortillas.
CUT in wedges and serve with sour cream and cilantro.

Recipe adapted for Sun-Maid by Rosemary Mark. Photo by Kelly Burgoyne

Posted in Appetizers, Entrees, Rosie's Kitchen, Vegetarian | 3 Responses

Kitchen Capers

Spinach Pasta SaladA jar of marinated capers in the fridge is one of my kitchen staples. Capers are so versatile, adding a bit of acidity and saltiness to so many dishes — salads, sides, entrees — you name it.  My focus here is salads, a good match with Memorial Day barbecues. First is a refreshing spinach pasta salad with a tangy dill-laced vinaigrette.  Then below it is one of my favorite salad dressings, Lemon-Caper Vinaigrette, to which lemon zest adds a distinct lively character. For both recipes, capers are the centerpiece. My kitchen capers!
See more tasty salads and dressings on Get Cooking Simply.

Print This Recipe
Spinach Pasta Salad with Caper-Dill Dressing
Serves 6 – 8

12       oz. uncooked penne rigate or farfalle pasta *
1/4     cup fresh lemon juice *
1/4     cup olive oil
1         Tbsp. capers
1         Tbsp. caper liquid
1         clove garlic, crushed
1/2      tsp. each dried dill, salt and fresh ground pepper
3         stalks celery, sliced
1/2      small red onion, thinly sliced
5         cups loosely packed baby spinach leaves
1/2      cup pitted kalamata olives or medium pitted ripe olives, cut into halves
           Shaved Parmesan cheese or crumbled feta (optional garnish)

Cook pasta as package directs. Drain and rinse thoroughly with cold water; drain well.
Whisk dressing ingredients in a large bowl: lemon juice, olive oil, capers plus liquid, garlic, dill, salt and pepper. Let stand 10 minutes.
Just before serving, add pasta, celery, onion, spinach and olives; toss to coat. Garnish with cheese, if desired.

* Pasta may be cooked several days in advance. Keep refrigerated in a covered bowl or sealed plastic bag.
Before juicing the lemon, you might want to grate the peel if you’re also going to make the Lemon-Caper Vinaigrette below.

 

Lemon-Caper Vinaigrette
Light, simple, classic.    Makes 2/3 cup

1/3     cup Nakano seasoned rice vinegar
1/3     cup extra virgin olive oil
           Grated zest of one lemon
1         clove garlic, crushed
1         Tbsp. drained capers
1         tsp. kosher salt
1/8     tsp. pepper 

Combine ingredients in small bowl or measuring cup. Crush capers against the side of the bowl with a spoon; stir vinaigrette well.
Use as desired with leafy green salads. Or drizzle over blanched, chilled green beans, asparagus or broccoli. Or sprinkle on hot-cooked spinach or chard. Refrigerate any remaining vinaigrette.

Spinach Pasta Salad and photo developed for Meyer Corporation.  Lemon-Caper Vinaigrette developed for Nakano Vinegars.

Posted in Rita's Kitchen, Salads and Dressings, Vegetarian | 11 Responses

Breakfast Date Cake for Mom

Breakfast-Date-Cake-REVSweeten your Mother’s Day breakfast or brunch with this simple coffeecake you can prepare in the evening then bake in the morning. Chopped dates, brown sugar, walnuts and spices are layered in a buttermilk batter that chills patiently in the pan overnight. In the morning let it stand at room temperature while preheating the oven and allow about 10 extra minutes to bake. This sweet-spiced cake is just the type of coffeecake my mom used to bake :)

I like baking with buttermilk for the richness it adds without extra fat. Despite the name, there is no butter in it. Buttermilk used to be the liquid remaining after cream is churned into butter. Now it is nonfat or lowfat pasteurized milk with added lactic acid bacteria, the same healthful bacteria as in yogurt. Buttermilk makes a soft moist crumb in cakes and pancakes, plus gives a little tang. Rita used buttermilk in her Cornbread with Cranberries and shared tips on buttermilk replacements such as adding cream of tartar to the flour, or vinegar to milk. The cream of tartar option was new to me, so I tried it out. It’s a good substitute in a pinch, and a nice use for rarely used cream of tartar, though I still prefer buttermilk for the finer crumb and best leavening. So now you have two recipes from GetCookingSimply to use up your carton of buttermilk!

Print This Recipe
Breakfast Date Cake

Serves:  9-12      Prep Time:  20 minutes

    • 3/4 cup  chopped dried dates*
    • 1/2 cup  packed brown sugar
    • 1/2 cup  chopped walnuts
    • 1-1/2 teaspoons ground cinnamon, divided
    • 1/4 teaspoon ground nutmeg
    • 2 cups  all-purpose flour
    • 1 teaspoon  baking soda
    • 1/4 teaspoon  salt
    • 3/4 cup  granulated sugar
    • 1/2 cup  butter, softened
    • 2 eggs
    • 1 cup  buttermilk**

PREHEAT oven to 350 F. Coat a 9×9-inch baking pan (glass or metal) with cooking spray.
COMBINE dates, brown sugar, walnuts, 1/2 teaspoon cinnamon, and nutmeg in a small bowl. Set aside. COMBINE flour, 1 teaspoon cinnamon, baking soda and salt in a separate bowl. Set aside.
BEAT sugar and butter in a large bowl with electric mixer until fluffy. Add eggs and beat until light and creamy, about 3 minutes. ADD flour mixture alternately with buttermilk, mixing on low speed just until batter is just blended.
SPREAD one half of the batter in prepared pan. Top with one half of the date mixture. Spread remaining batter over dates and sprinkle remaining date mixture on top. Bake immediately or cover and refrigerate overnight.
BAKE for 40 to 45 minutes or until deep golden brown and pick inserted in center comes out clean. (If refrigerated, bake uncovered 45 to 55 minutes.) Cool 15 minutes. Serve warm or room temperature.  Makes 9-12 servings.
Kitchen Tips:

  • *To chop whole pitted dates, wet a sharp knife with water and re-wet as needed to prevent dates from sticking.
  • **Buttermilk substitute: add 2-1/4 teaspoons cream of tartar to flour mixture and use 1 cup lowfat or whole milk OR add 1 tablespoon vinegar or lemon juice to 1 cup milk and let stand a few minutes to curdle.
  • Note that recipes with buttermilk almost always have some baking soda which neutralizes some of the acid in buttermilk and adds to the leavening.BreakfastDateCake

Recipe originally developed by Rosemary Mark for Sun-Maid Dates.

 

Posted in Desserts, Rosie's Kitchen | 6 Responses

Be-Deviled Eggs

Deviled Eggs w PaprikaBy now you are probably aware that Angostura bitters is my new “go to” food ingredient. I’m in love with the flavor boost it adds to so many foods. I can’t get enough of it. Angostura bitters is an umami of sorts, something like soy sauce or anchovy paste. The flavor is entirely different, but the flavor enhancement it provides is similar. A flavor you can’t quite identify, but you know the dish tastes fabulous — way more interesting than without it.

So, here’s a springtime tradition that takes on a new twist with the addition of Angostura bitters. Similar to my Classic Quiche, bitters brings out the best in eggs – a true flavor enhancer.

Print This Recipe
Be-Deviled Eggs
Prep time: 15 minutes (starting with chilled hard-cooked eggs)
Makes 24 servings 

6       Tbsp. mayonnaise
2       Tbsp. grated pecorino-Romano or other tangy cheese
1        tsp. Angostura aromatic bitters
1        tsp. mustard powder or Dijon mustard (optional)
1/8    tsp. cayenne pepper
12      hard cooked eggs, peeled and halved lengthwise
2        Tbsp. finely diced celery
1        Tbsp. finely chopped green onion
          Salt to taste
          Paprika (optional garnish)

        In a small bowl, stir together mayonnaise, grated cheese, Angostura bitters, mustard (if using), and cayenne pepper.
        In a medium bowl, combine egg yolks, celery and onion. Mash with a fork until crumbly. Stir in mayonnaise mixture. Season with salt to taste, and add more cayenne pepper if desired.
        Spoon into egg-white halves. Sprinkle with paprika if desired. Serve immediately or refrigerate until ready to serve.

Nutrition per serving (without mustard):  65.8 calories, 5.5 g fat (1.2 g fat, sat),  95.7mg chol, 3.4g pro, 0.4g carb,  57.4mg sodium, 0g fiber

Try Rosie’s Deviled Potato Eggs  from this time last year!  Be-Deviled Eggs with bitters is an original recipe by Rita Held.
Deviled Eggs

Posted in Appetizers, Rita's Kitchen | 12 Responses

Lentil Burgers with Tangy Dressing

GardenBurgers INational Nutrition Month is zipping by, so perhaps this is a good time to try a different kind of “healthy” burger.  Lentils, together with onion, mushrooms and a splash of soy sauce—all held together with bulgur wheat—make a flavorful combination for these out-of-the-ordinary veggie burgers.  A lentil falafel of sorts.

Lentils and split peas are among my favorite foods.  They are tasty and fast to prepare.  And they are super versatile — think summer salads, winter soups and stews. And lentils are nutritious with a healthy dose of protein, fiber, vitamin B1 and iron.

A bit of lentil background info from the Happy Herbivore blog:  “Technically, lentils are considered a grain legume known as a pulse, which means they are harvested for their seeds. Lentils are small little lens shaped seeds, and come in many different colors. From red to brown to green to black.”

Print This Recipe
Lentil Burgers with Tangy Dressing
Makes 6 burgers (approx 3-1/4 oz. each) or 12 smaller patties
Prep time about 45 minutes

1-1/4  cups water
1/2     cup brown lentils
1/3     cup finely chopped yellow onion
1/2     cup bulgur
3        Tbsp. soy sauce
2/3     cup finely chopped crimini or baby bella mushrooms
1/4     cup frozen corn, thawed
4–6   Tbsp. plain dry breadcrumbs

Tangy Dressing  (may be made several days in advance; keep refrigerated)
2/3    cup regular or light mayonnaise
3       Tbsp. Nakano seasoned rice vinegar—roasted garlic or red pepper
1        Tbsp. Dijon mustard

Bring water, lentils and onion to a boil in a 4-quart saucepan. Reduce heat; cover and simmer 15 minutes or until lentils are soft. Remove pan from heat; stir in bulgur and soy sauce. Let stand uncovered 15 minutes, stirring once or twice.

Stir in mushrooms and corn. Add breadcrumbs a tablespoon at a time to desired consistency. Mixture should be thick, yet moist.

Form into burgers by pressing mixture firmly together. Lightly coat the palms of your hands with salad oil to make this easier.

Heat a non-stick skillet over medium heat; coat lightly with salad oil or olive oil. Cook burgers 4-5 minutes per side or until heated through. Meanwhile, whisk together mayonnaise, seasoned rice vinegar and mustard. Serve burgers in pita bread with lettuce and dressing.

Per serving (burgers): 120 calories, 7g protein, 24g carb, 5g fiber, 1g fat, (0g sat. fa), 0mg chol, 350mg sodium
Per serving (2 Tbsp. dressing):
160 calories, 0g protein, 1g carb, 0g fiber, 17g fat (2.5g sat. fat), 10mg chol, 270mg sodium

Recipe and photos by Rita Held

Garden Burgers II

Posted in Entrees, Rita's Kitchen, Vegetarian | 7 Responses

Marinara Simmered Meatballs with Raisins

Meatballs with RaisinsI used to decide between browning meatballs in a skillet or in the oven, then fussed over keeping them round, not flat on one side – as if a flat-sided meatball isn’t ok. Then I was at a potluck with chef colleague Linda Carucci who served her favorite meatballs that she never fries or bakes. What? She always cooks them in the sauce. Simply use a lean ground beef or turkey (I prefer the lean turkey, not white turkey meat which can be too dry), then simmer in a marinara sauce. For this recipe I added raisins, in southern Italian style for a sweet surprise with tangy tomatoes.  You can use your favorite meatball recipe –meatball recipes tend to be personal– and just add a handful of raisins. Some pine nuts too if you want to be more Italian. The best part is no browning or baking and no extra pans to wash! Serve on top of spaghetti or tuck in a sandwich roll.
Print This Recipe

Marinara Simmered Meatballs with Raisins

Makes 4-5 servings
Prep time: 10  minutes   Cook time: 25 minutes

1-1/4  pounds lean ground turkey or beef
1/2     cup Sun-Maid Natural Raisins
1/4     cup grated Parmesan cheese
3         tablespoons finely minced onion
2         tablespoons chopped parsley
1-2     slices firm white bread, crumbled (1 cup)
1         egg
1/4     teaspoon garlic powder
1/4     teaspoon ground black pepper
1         jar (24 oz.) prepared marinara sauce *Or Linda’s Ten-Minute Tomato Sauce

Combine all ingredients except marinara in a bowl. Mix well with a spoon or hands.

Shape meat into 1-1/2-inch balls, to make 16 meatballs.

Heat marinara sauce in a medium  (about 4 quart-size) saucepan. Place meatballs in the sauce; they should be in a single layer and mostly covered with sauce. Cover and simmer on medium-low heat 20-25 minutes or until done, gently turning meatballs once or twice so they cook evenly.

Serve with pasta or on a French roll sandwich.

Original recipe by Rosemary Mark for Sun-Maid. Photography and styling by Kelly Burgoyne.

*Linda’s Ten-Minute Tomato Sauce
From Linda’s book Cooking School Secrets from Real World Cooks

28 ounces Pomi or S&W brand peeled, seeded, diced tomatoes with their juices
2 tablespoon extra virgin olive oil
1 sprig basil
1 clove garlic, smashed gently with the side of a chef knife and peeled
2 teaspoons kosher salt
1/4 teaspoon fine, freshly ground black pepper

Puree the tomatoes and their juices in a food mill, blender, or food processor, just until there are no chunks. 

In a non-reactive 6-quart Dutch oven or saucepan, bring the tomatoes to a boil over medium-high heat. Reduce the heat and cook at a steady simmer, uncovered, until the puree has thickened to a sauce consistency (thick enough to coat the back of a wooden spoon and retain the track of your finger after you drag your finger across the spoon), 3 to 5 minutes. 

Slowly stir in the olive oil. Add the basil, garlic, salt, and pepper and stir to combine. Add meatballs and cook as above.
You can find Linda teaching at Ramekins in Sonoma and Draeger’s Cooking School.

Posted in Entrees, Rosie's Kitchen | 4 Responses

Cornbread (or muffins) with Bitters

Cornbread with BittersIt’s wintertime and the baking is easy. It certainly appeals to Rosie and me, which is why this is our third-in-a-row recipe using muffin tins — or an 8×8 baking pan!  See Rosie’s pepper jack popovers and my bran muffins.
This cornbread recipe is my go-to favorite, for corn muffins too.  Lightly sweetened, low fat, rather crunchy.  Angostura bitters adds a distinctive, rich flavor.  Similar to the biscuits I developed, Angostura bitters brings depth that takes this cornbread beyond routine.  Use a cornbread mix if you like; just stir Angostura into the liquid ingredients.  That’s what makes the difference here.

Print This Recipe
Cornbread with Cranberries & Angostura Bitters 

Makes 9 cornbread servings, or 12-15 muffins
Prep time: 10-12 minutes    Bake time: 25–30 minutes

1-1/3  cup all-purpose flour
1-1/3  cup cornmeal, medium-grind
4        Tbsp. sugar
2        tsp. baking powder
1        tsp. baking soda
1/2     teaspoon salt
1/2     cup (rounded) dried cranberries
1-1/2  cup buttermilk,* room temperature
3        large eggs, room temperature
3        Tbsp. butter, melted (4 Tbsp. for muffins)
2       tsp. Angostura aromatic bitters or Angostura orange bitters

Preheat oven to 375°F.  Grease an 8×8-inch baking pan.

In a large bowl, mix dry ingredients with a wire whisk (flour, cornmeal, sugar, baking powder, baking soda, salt). Stir in cranberries, breaking up berries with your fingers, if needed.

In a separate bowl or measuring cup, whisk together buttermilk, eggs, butter and Angostura. Add to flour mixture, stirring gently until moistened. Pour into pan; let rest 5 minutes. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

* Kitchen Notes: 

  • No buttermilk on hand? Powdered cream of tartar is a good buttermilk substitute. For this recipe, whisk 2-1/4 tsp cream of tartar into the dry ingredients; use whole milk instead of buttermilk. OR… Stir 4-1/2 tsp white vinegar or lemon juice into whole milk; let stand 10 minutes for milk to curdle. A bit of acidity will be apparent in the cornbread flavor.
  • If you’re short on time to let buttermilk and eggs come to room temperature, immerse unbroken eggs in a bowl of warm water for 15 minutes; microwave buttermilk on medium power for 1 minute. Or, vigorously whisk melted butter into cold buttermilk, then whisk in eggs and Angostura.
  • Brands of cornmeal vary; some are more flour-y than others which affects the texture of the cornbread.
  • If using Jiffy cornbread mix, use two boxes and follow package directions.
  • Use 1/3 cup sugar if you like cornbread on the sweeter side. Don’t have cranberries on hand? Use raisins or currants, or chop up other dried fruits.
  • If using a glass 8×8 baking dish, bake at 350°F for 30 minutes or until tests done.
  • Recipe makes 15 muffins. Bake at 350°F for 15-20 minutes. Muffins will be lighter than cornbread made in a 8×8 pan. If you want more moist muffins, use 4 tablespoons butter.

Nutrition information per serving (9) for cornbread: 259 calories, 6.6g fat (3.2g sat fat), 73.8mg chol, 7.2g protein, 43.3g carb, 2.3g fiber, 451mg sodium
                                                          Recipe and photos by Rita Held for Angostura USA

Corn Muffins with Angostura bitters

corn muffins

Posted in Breads, Rita's Kitchen | 4 Responses
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