This weekend I was in the mood for a healthier muffin, so I pulled this mouthful from Bon Appetit: Whole Wheat Bran Muffins with Figs and Pecans.
And I liked that it gave me a reason to use the wheat flour and oat bran I have sitting in my pantry.
I liked these muffins and I’m sure you’ll like them too — provided you don’t mind the distinct flavor of oat bran. And I have to say that the most ironic thing about them is that these very healthy muffins are best served warm with butter.
Yep. Bake up something that’s healthy for your bod, then slather it all in tasty, tasty butter.
What, you have a problem with that?
To say that I love soup wouldn’t quite be enough. I heart it. I have a box with all of my soup keepsakes under my bed and at night I practice writing my name with soup’s last name.
Too much information?
Anyway, ATK’s Light & Tasty has a version of soup that elevates a delicious vegetable soup by combining it with a tortellini soup.
A regular tortellini soup is mostly just a garlic broth with cheese tortellini and wilted spinach leaves tossed into it. That’s a very tasty combination, but the texture always leaves me wanting. It’s light, it’s mushy, and I suppose it will do on a cold night when you want pasta and a hot soup and can’t decide which you prefer.
Welcome back to The Monday Muffin! I’m pretty excited to share this one, since I’ve not been so excited about a muffin since we discovered Mizz Nezz’s Banana Muffins. This one throws its hat into the ring for the title of Greatest Muffin Ever and has a shot at taking it home.
There’s no sugar or streusel topping for this muffin and you won’t miss it. The cake has the perfect amount of sweetness and the blueberries bring a delectable burst of freshness. The cinnamon goes very well with the blueberries — not to mention your house will smell incredible while the muffins are baking.
I suppose the best way of starting this out wouldn’t be by admitting that I’m not a huge fan of spinach and cheese lasagna. Most of the time, it comes across as a mushy mess in my mouth, and I’m put off by the texture. I typically crave lasagnas with a little more stability to their structure. And in the case of my new cooking project, exploring the entirety of ATK’s Light and Healthy book… Well, I found the same thing to be true. However, I really enjoyed the taste and, put on a plate next to a cool, crisp salad and some crunchy garlic bread, I liked it.
What brought this dish to the home plate was the addition of shredded Fontina. Even though I couldn’t get a decent Fontina (I could only find a local brand – no Italian), the taste was still there. And to be honest, I’m not a big fan of pungent cheeses so maybe that’s why I liked it so much.
Yesterday, I announced that I was doing a cookbook challenge — ATK’s Light & Healthy 2010, cover to cover. And I meant every word.
Let’s dig into the cover recipe, Spaghetti Carbonara!
Carbonara is a rich and heavy dish. No question. The essential players that make up the dish are spaghetti and bacon smothered in a cream and grated Parmesan sauce, then beaten eggs are poured into it for a rich and creamy decadence that leaves you feeling happy but sluggish afterward. On their own and in mass quantities, the ingredients aren’t the best for you, let alone poured together. Typically, Carbonara recipes hover around 600 calories and 28 grams of fat per serving. And don’t even get me started on the cholesterol — around 150mg. Yikes.
Did you miss us?
After a long hiatus, we’re back and badder than ever. Our knives are sharpened and kitchens ready to go. Really. I reorganized it this weekend.
Long time AwK readers will know of our undying love for America’s Test Kitchen and its Cook’s Illustrated brand. So, it should come as no surprise to you that we’re bringing the site back with an ATK cookbook challenge:
ATK’s Light & Healthy 2010: We’re cooking our way through, one recipe per week.