Cooking

Oatmeal Muffins

Filed Under: Cooking

Oatmeal Muffins

  • 1 cup buttermilk
  • 1 cup rolled oats
  • 1 cup flour (all-purpose)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbs wheat germ flakes
  • 1/3 cup butter
  • 1/4 cup brown sugar (packed)
  • 1 Tbs honey
  • 1 Whole egg
  1. In a small bowl, combine the buttermilk and oats and let the mixture stand until the liquid is absorded, about 1/2 hour.
  2. In another bowl, combine the flour baking powder, baking soda, salt and wheat germ.
  3. In a large mixing bowl beat the butter and the sugar until the mixture is light. Beat in the honey and the egg.
  4. n alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the ingredients after each addition.
  5. Divide the mixture between either 6 or 12 muffin tins. Bake the muffins in a preheated 400 degree oven for 25 to 30 minutes.

North Woods Bean Soup

Filed Under: Cooking

North Woods Bean Soup

  • Cooking spray
  • 1 cup baby carrots (halved)
  • 1 cup chopped onion
  • 2 garlic cloves (minced)
  • 7 oz turkey kielbasa (halved lengthwise and cut into 1/2-inch pieces)
  • 4 cups fat-free (less-sodium chicken broth)
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp black pepper
  • 2 cans Great Northern beans ((15.8-ounce) drained and rinsed)
  • 1 bag fresh baby spinach leaves ((6-ounce))
  1. Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
  2. Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Mustard-Maple Pork Tenderloin

Filed Under: Cooking

Mustard-Maple Pork Tenderloin

  • 3 tablespoons Dijon mustard — divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound pork tenderloin — trimmed
  • 2 teaspoons canola oil
  • 1/4 cup cider vinegar
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons chopped fresh sage
  1. Preheat oven to 425°F.
  2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
  3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.