Braised Lamb Shanks with Lentils
In the last few days, we’ve been experiencing the type of weather that I didn’t know existed until I moved to Boston- weather that I am beginning to think of as “Hell Freezing Over” because it’s certainly cold, and most definitely hellish!
On Monday, it was the kind of cold that freezes any moisture in your nose into instant boogers that impair your breathing. Not that you really want to suck in 15 degree air and freeze your body from the inside out, however, NOT breathing is, unfortunately, not a viable survival option.On Tuesday we were rewarded with a 10 degree rise in temperature, but what came with it was more snow (big fluffy flakes the size of golf balls- fun!) that later turned to rain. When I lived in California and didn’t know better, I thought snow was the worst weather: it’s cold and inconvenient. Having experienced half a dozen winters in Boston, I’ve learned that I would much rather have snow over the dreaded WINTRY MIX (freezing rain, sleet, rain rain, snow, and cold air in any possible combination or ALL AT ONCE). It is just miserable to be get wet when it’s so cold, crossing the street becomes treacherous as the melted snow re-freezes into slippery slides on the sidewalks, and street corners are unavoidably huge lakes of slush and dirty melted snow. AND tonight and tomorrow we’re in for even MORE snow, and all I can say is… I’m tired of Winter, please bring Spring now.
One of my ways to combat serious winter weather is to warm your home and your body with braised meats and stews. It’s hearty and filling to warm your body, and slowly cooks for a couple hours on your stove, warming your home. I braised lamb shanks and lamb stew meat in beer and chicken stock until the meat fell apart when prodded with a fork, and added lots of vegetables and lentils at the end for a most satisfying stew.
Morning Glory Oat Muffins
Perhaps these muffins won’t win any beauty contests, but they definitely would go home with FIRST prize in the tastes-great-AND-is-relatively-HEALTHY-so-tastes-EVEN-BETTER category! They are kind of like the lovechild of granola (bars) and these whole wheat muffins- integrating the hearty appetite-satiating ingredients commonly found in granola (rolled oats, dried fruit, coconut, and pecans) into the form of one of my favorite breakfast embodiments (in which cake is thinly disguised as an acceptable breakfast item)- a muffin!
I love breakfast, but the schedule of the weekdays (a.k.a. the inescapable guilt I feel when I am not in lab performing experiments the MOMENT I have woken, resulting in the loss of my previously cherished ability to SLEEP IN) doesn’t easily permit the leisurely prepared breakfasts that I love: omelets, french toast, pancakes, waffles, quiche, freshly baked scones! WITH A SIDE OF BACON AND HASH BROWNS! As a result, I have started baking/cooking large batches of breakfast to last me through the week- things I can pack up and either eat during the walk to lab, or things I can warm/toast up once I have gotten experiments started. Through the recent cold chill and rainy days of March and April, steel-cut oatmeal was my go-to breakfast for the week; it’s easy to cook up a big pot, it’s tastier than rolled oats oatmeal (to me) and the toppings are endless so you won’t get bored too quickly (I love it with toasted almonds and coconut, dried cranberries, and/or fresh fruit).
This week (and in all likelihood, for weeks in the future), this muffin will be my morning buddy. As I mentioned earlier, not only does it taste GOOD, but it’s totally chock-full of things that are good FOR YOU! They actually taste so good that you would think they are NOT good for you. There’s 2 whopping cups of shredded carrots for natural sweetness and moisture, a whole apple, plus whole wheat flour, oats, and nuts. There is quite a bit of sugar (though less than other muffin recipes out there), but no butter or oil (applesauce is used instead). The best part? One of these babies (toasted lightly with a bit of butter) kept me fueled and focused until lunch- rarely do I survive past 10 am without a snack! This recipe is a keeper; they are truly glorious morning muffins!
Morning Glory Oat Muffins
adapted from honey & jam
makes 12 muffins
1/2 cup raisins (i used dried cranberries)
1 1/4 cup whole wheat flour
3/4 cup rolled oats
3/4 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 apple, peeled, cored and grated (i used a pear and just diced into small pieces)
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup chopped pecans
1/3 cup wheat germ (optional, I did not opt to add)
2/3 cup unsweetened applesauce
1/4 cup orange juice
2 teaspoons vanilla extract
3 eggs
Demerara sugar for sprinkling on top (I skipped this step this time)
- Preheat the oven to 375 F.
- Line standard muffin tin with liners or grease generously.
- In a small bowl, cover raisins (or dried cranberries) with hot water, let sit for about 10 minutes to allow to plump up. Drain after plumped.
- In a large bowl, whisk together flour, oats, baking soda, cinnamon and salt. Stir in the carrots, apple (pear), pecans, coconut and raisins.
- In a separate bowl, mix together applesauce, eggs, orange juice, vanilla extract, and brown sugar until thoroughly mixed.
- Add the liquid ingredients to the flour and fruit mixture. Mix with a spatula until just combined.
- Spoon into muffin tins. Sprinkle tops with demerara sugar, if using.
- Bake for 23-25 minutes (my muffin cups were quite full, it took about 28 minutes).
- Remove and let cool for 10 minutes before removing the muffins from the tins.
