Gingerbread Muffins with an Orange Zing

1 small/medium ripe banana
1 large egg
1 tsp vanilla
zest of 1/2 and orange
1 tsp orange extract
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
1/3 cup molasses
1/3 cup milk
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 1/4 cups flour

Preheat oven to 400℉. Grease 12 muffin cups.

In a large mixing bowl, mash the banana  and egg together using a fork until only small lumps remain. Use a spatula to stir in the vanilla, orange zest, orange extract, spices, and salt.

Add the oil, molasses and milk, incorporating fully between each ingredient. Add the sugars and mix. Stir in the baking powder and soda. Fold in the flour just until combined. Don't over mix.

Pour into 10-12 muffin cups. Bake for 10 minutes at 400℉ and then reduce temperature to 375℉ and bake for 7-9 minutes more until a toothpick comes out clean. For moister muffins, remove muffins from oven when toothpick comes out with just a bit of crumbly batter.

Cool for 5 minutes. These tasty muffins are best served warm and are delicious with butter.

Adapted from recipe from Fork Knife Swoon.

Warm Moroccan Chicken and Sweet Potato Salad

For the Chicken:
3 bone-in, skin-on chicken breasts (1 1/2 to 2 lb. total)
1 tsp. mild curry powder
1 tsp. ground cumin
1/2 tsp. salt

For the Salad:
2 tsp. mild curry powder
1 Tbs. ground cumin
Salt
7 Tbs. extra virgin olive oil
1 1/2 lb. sweet potatoes, peeled and cut into 3/4 inch dice (about 3 cups)
1/4 cup whole almonds, coarsely chopped
1/3 cup pumpkin seeds
1/4 cup red wine vinegar
1 large clove garlic, minced
1 large tomato, seeded and diced
4 green onions, thinly sliced
1 cup chopped fresh cilantro


Remove the skin from the chicken and discard. Place the chicken in a large saucepan with the curry powder, cumin, and salt. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is tender, 20 minutes. Remove from the pan and discard the liquid. Let the chicken cool.

When the chicken is cool, remove the meat from the bone and tear into pieces. Set aside.

Heat the oven to 375℉. Mix the curry powder, cumin, and 1/12 tsp. salt. Toss half of the spice mixture with 1 Tbs. of oil and the sweet potatoes. Spread in a baking pan and roast until tender, 30 minutes.

Toss the almonds and pumpkin seeds with the remaining spice mixture and 1 Tbs. of oil, place on a baking sheet, and toast in the oven until the almonds are seeds are golden, 10-12 minutes. Set aside.

For the dressing. whisk the vinegar, garlic, and remaining 5 Tbs. of oil.

When the potatoes are done, add the chicken pieces, almonds, pumpkin seeds, tomatoes, green onions, chopped cilantro, and dressing. Mix well.

Serves 6

Pasta with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

Salt
10 oz. Brussels sprouts, trimmed (2 cups)
1 1/2 Tbs. olive oil
Freshly ground black pepper
1/2 lb dried ear shaped pasta (the recipe I followed asked for orecchiette, but you could use medium shells)
1 Tbs. unsalted butter
1/4 cup coarsely chopped pecans (walnuts will also work)
1 large shallot, minced (may substitute with a couple cloves of garlic)
1/2 cup cream or milk
1/2 cup Gorgonzola, crumbled
1 Tbs. fresh lemon juice

Position a rack in the lower third of the over, set a heavy rimmed baking sheet on the rack and heat the oven to 500℉. Bring a large pot of well-salted water to boil over high heat.

In a food processor, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the olive oil, sprinkle with salt and pepper and toss until well coated. Remove the baking sheet from the oven and spread the sprouts on it in a single layer. Roast, stirring once halfway through the cooking time, until the sprouts are tender and flecked with charred bits, 10-15 minutes.

Meanwhile, cook the pasta according to the package directions.

In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the nuts and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.

Melt the remaining 1/2 Tbs. butter in the skillet over medium heat. Add the shallots (or garlic) and cook, stirring occasionally, until softened, 2-3 minutes. Add the cream/milk and bring to a simmer. Off the heat, add the Gorgonzola and stir until melted.

Drain the pasta and return to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well.

Enjoy!

Adapted from recipe in CookFresh