Archive | May, 2011

Orange Chocolate Chip Muffins

23 May

My favorite muffin! I have no idea where this recipe is from, and I think it’s among the oldest ones I’ve collected.

3/4 c. milk

1/2 c. oil

1 egg

1 tsp vanilla

2 c. flour

1/3 c. brown sugar

1 tsp baking powder

1 tsp salt

2/3 c. semi-sweet chocolate chips

2 TB orange peel

-preheat oven to 400 and grease 10 muffin cups

-combine liquid and dry ingredients separately, then gradually add dry to liquid, making sure not to overmix

-fold in chocolate chips and orange peel, then put it in the muffin cups and bake for 20 minutes

I’m so crazy about orange and chocolate, as well as lime and chocolate, which is harder to find. And come to think of it, I’ve never tried making lime chocolate chip muffins… maybe next time.

Oh, and I should say that when I’m trying to be healthier, I use just 1/4 c. oil and add 1/4 c. orange juice from one of the two oranges I zested.



16 May

I haven’t been posting a lot lately, and part of the reason is that the things I had been spending my time on didn’t seem post-worthy. I spent one entire day rearranging the two bookshelves in our living room- adding some stuff and getting rid of some stuff. And dusting. Boy do I hate dusting.

But then I was thinking that I may as well share that on here, because the thing is, I love arranging stuff. It pleases me, and I shouldn’t be embarrassed! I have been secretly attracted to the idea of arranging books by color, though I don’t like things being too fussy and obviously arranged. I decided to give it a shot, and you know, I think I love it.

I don’t have so many books that I could really do it full-force, but I think that’s why it works…also Adam remarked that he was glad I didn’t try to do a rainbow. What I did do was a shelf of hot colors (red, orange, pink, yellow) and a shelf of cool colors (blue, green.) The bottom shelf is magazines and comics and funny books- I think having one shelf of mixed-up books keeps the fussiness level down.

The sculpture on top is Adam’s.

This shelf has a bunch metal tools and things Adam has collected, a sculpture of a package his dad made, and a picture of my dad next to a horse decoration he made in high school. The small green vase I got in an antique shop in upstate New York, and the vintage yellow tin was his dad’s.

And then on the other unit, there is a shelf of mostly black spines and of mostly white spines. I kept my shelves of books to read, art books, and various small books. And I kept all my New Orleans books grouped together.

I really think doing a little bit of arranging by color gives some visual calm and unity…and I feel like a total goofball saying that. But I do. And I like it.

Huevos Rancheros

16 May

I suppose this is one of those dishes where everyone who loves it has a particular way they want it. Me, I gotta have black beans and avocado. I’m flexible on the sauce or salsa as long as it’s good. Oh, and cheese, please.

In the past, I’ve just used good salsa from a jar, which works fine, but I wanted to try this recipe I got from Epicurious. It’s yummy, but next time I think I’ll increase the chipotle and adobo. I made a double recipe and froze half of it for later.

  • 2 (14- to 15-ounce) cans whole tomatoes in juice
  • 1/2 cup chopped white onion
  • 1/4 cup chopped fresh cilantro plus additional for sprinkling
  • 1 tablespoon chopped canned chipotle chiles in adobo
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon salt

Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.

Then heat the corn tortillas on a low gas burner. Layer the sauce, tortillas, black beans, fried eggs, cheese, avocado, and sour cream if you want. I had some chopped cilantro ready for my plate, but I was so hungry, I forgot it!