Summer is almost gone, and good riddance. I hate bugs, humidity, and having to wear SPF 110. The one thing I will miss is all the great produce. Remind me how much I hate summer when I’m sobbing into a box of tiny, sour strawberries […]
Hear me out: pumpkin, but in beef. Pumpkin is so ignored, except in the fall time when we bow down to our orange overlords. There’s a great chance for a joke about the president here, but I’m not going to go there, because I’m practicing restraint, which is a hard thing to practice around these dumplings. Theoretically, pumpkin in beef dumplings shouldn’t work, but it does. Let me show you.
4 oz pumpkin
4 oz ground beef
1/2 white onion
1 cup flour
1/3 cup water
Start by browning the beef in a pan.
While it cooks, grate up an onion, and cry like a baby. Then grab a paper towel, wrap it around the grated onion, and squeeze it tightly until all the juice drips out. Don’t throw away the juice- save it and add a tablespoon to whatever you’re making for some onion flavor, or save up a lot and make onion hard candy. How would that even taste? Blech.
Throw the grated onion and pumpkin into the beef, along with some salt, and let it cook on low heat
while you make the dough for the dumplings. It’s simple- just mix together the flour and water with a bit of salt. I can say that it’s simple now, but when I was making it, it took me 30 minutes and three cups of flour to figure out the ratio of flour to water. I didn’t google it. Too much pride. When the dough is ready, put a pot of water on to boil. Roll out the dough (flour the rolling pin and the surface you’re rolling it out on to save yourself a world of pain and stickiness)
and spoon some filling in. Don’t be shy, add much more than I did.
Roll it up into a ball (it doesn’t have to be an exact sphere, any lumpy round shape will do),
and boil it for 15 minutes. Serve it hot!
Ok, so maybe they aren’t ready in 5 minutes. But you just need that much time to make the batter! These muffins were an epiphany for me. I love blueberry muffins- they’re so squishy, and soft, and sweet, and have about 1000 calories each. I’ve tried out almost every variation there is- I’ve used different types of flour, tried decreasing the oil/butter content, made them with peanut butter, with applesauce- they all turned out dry, or too wet, or not sweet enough, or too sweet, or too hard, or too nutty, or just too healthy. These are the first batch that taste like something someone you could get in the store. The best part? There’s no butter or oil!
2 cups all purpose flour
1 teaspoon baking powder
⅓ cup sugar (feel free to use brown or white)
4 egg whites
1 ¼ cup milk
2 cups blueberries
2 teaspoons vanilla
Preheat the oven to 375 F.
Start by mixing the egg whites and sugar. You don’t have to beat them until they’re stiff- which I think is a blessing, because my hand mixer is in the dishwasher and the last time I beat egg whites by hand my arm just about fell off. Remember how at the start of the year I said I was going to try to be less dramatic? Yeah, that’s not going well.
Pour in the vanilla, and mix that in too. You can decrease the quantity of vanilla, if you like.
Mix in the baking powder, then alternate mixing in the flour and milk.
Throw in the blueberries, gently mix them in so they don’t explode,
and grab a muffin tin. You can use liners if you want- but I always associate wrappers with cupcakes. See, cupcakes are frilly and sugary and my reason to live. Muffins are solid and filling and healthy. This somehow translates to no wrappers for muffins in my head. I just spray the tin with lots of nonstick spray- there’s nothing worse than having to pry a muffin out with a knife. Bake them at 375 for 20 minutes, or until they’re golden brown and a toothpick inserted in one comes out clean!
In essence, what is a truffle fry? We all understand the concept of a truffle fry- some fashion of fried potato flavored with truffles. There are, however, several differing interpretations on what defines a true truffle fry. This is not to undermine the classic, aforementioned […]