Jan 3rd - Cranberry and Walnut Bran Bud Muffins

I just woke up and made muffins. D was just saying the other day that I don't make muffins. Funny thing is that I used to be the Muffin Gal. I loved making muffins. He made the point while reading the new Gordon Ramsay book I bought him for Christmas. There is a Flaxseed muffin recipe I'll have to try. Today it was simple. Bran muffins but as I've not made muffins in a while, I didn't have any whole bran in the house except for some Post Bran Bud cereal. Buds are expensive as far as cereal goes so given the option, I'd have preferred to use Bran Flakes or Fibre thread cereal... any variety can be substituted but I'd crush the flakes before measuring because you won't get the same amount to volume.

Bran Bud Cranberry and Walnut Muffins

(Cranberry and Walnut Bran Bud Muffins)

(six muffins)

1 cup Bran Buds

2/3 cup hot water

In a large mixing bowl, soak the Buds in the hot water and set aside.

Don't worry if the buds don't melt away the water. They'll stay in these sort of soggy bud forms all the way through mixing but that's okay. They'll bake up fine and you'll have a nice texture on top because of them and they'll disappear in the middle.

Pre heat oven to 400F

Lightly oil or butter muffin tins by rubbing with fingers or wax paper. I like to use the paper butter comes wrapped in.

In a separate bowl, medium, measure out:

1/2 cup all purpose flour

1 t baking powder

1/8 t baking soda (if you don't have 1/8 t measure it out with a 1/4 teaspoon in half)

1/8 - 1/4 t each cinnamon, ground ginger and fresh nutmeg

1/4 t salt (use fine or if you have course crush it a bit because you don't want chunks of saltiness)

Whisk the dry stuff together.

In the larger bowl with the buds add:

1 medium egg (or half a large)

1/4 c packed light brown sugar

1/3 c milk

2 T oil

Mix well. Then add:

1/4 c dried cranberries (or apricots chopped or dried fruit of choice)

1/2 c chopped walnuts

Sprinkle the dry in while stirring. You only want to mix to bring the mix together. Don't mix more because you'll get rubbery muffins....oh you know. Portion out into your oiled tins. This actually made 7 probably because I hadn't accounted for the fruit and nuts.

Bake for 22 minutes in the middle of the oven. Take out and cool on a rack. Take out of the tin immediately to avoid mushing. Loosen with a rubber spatula or simply flip over.

Yum. VERY light and fluffy.

We were out running from Home Depot to Salvation Army drop offs to recycling depots... we just drop off milk cartons, not for the money but because the city won't take them. So we popped by a veggie place I've been meaning to try for ages. It's vegan and reknown for their delectable combinations. They are definitely more autentico than Steamrollers. Blech. What is with the steaming? Did you know there are more calories in the healthy steamer than a big mac?! Anyhoo, I've been to California alot, particularly Mission in San Francisco where the best North American burritos are. These could stand a few rounds with them. Definitely not as good as the Papalote in SFO! http://365vancouvereats.blogspot.com/2009/01/friday-january-16th-on-road.html but pretty good. The 12" is huge but for 1$ up from the 10" seemed stupid to turn down. I should have turned it down.

I had the Henry which was a Tofurkey with Blackbeans, Mexican cheese, lettuce and tomatillo sauce. You have the choice of blackbean/refried beans and you can chose hot sauce, fresh salsa or tomatillo green salsa. I should have gone with either of the other two. The tomatillo was fairly flavourless. The cheese was crazy good and rich! The tofurkey was just okay. It was a chopped up tofurkey dog.

D had the Blair Stanley which was Tofu marinated in red pepper sauce. Much more flavour. We had the same blackbeans and tomatillo. We took home which was good because we have several hot sauces to add as well, it got messy.

Of course as luck would have it, our friend DL invited us for dinner at his for Korean after we had place the order. It was a late lunch as it was and he was doing an early dinner. Oof, the new year regime starts today (the next day) . I was realistic about the weekend new year start. ;-)

Budgies Burritos

44 Kingsway

Vancouver, BC

V5T 3H9

(604) 874-5408 (photos pending)

Jan 2nd - Banana Leaf Malaysian

We went out to dinner after rushing back from Whistler. We went with some friends, P&E and met their newlywed friends J&M. P&E chose:

Banana Leaf on Broadway
820 West Broadway
Vancouver, B.C. V5Z 1J8
Tel: (604) 731-6333

I would have rated our last visit here a four but I was disappointed with the black cod. The portion was small, a single, 1 inch steak with a pretty oily sauce. As well, I used to like the 'Pick a Meat and Pick a Sauce' but I guess I can see why that might be complicated for the kitchen. Still, I like it.

Asian restaurants are always easier on mixed dietary requirements. J&M were vegetarians and don't drink. I am a fish eater (for esthetic/taste reasons not moral). The rest are hearty omnivores and oenophiles :0D. So we were going to opt for the 6 person menu but as it turned out it is NOT a good deal if you work out the price of the four mains and various sides. You'll save money by ordering the same dishes separately.

We had Grilled Alaskan Cod in Spicy Sambal in a banana leaf and seared Giant Scallops w Beans and Okra in a Coconut Curry. I had Coconut Basmati Rice served in a banana leaf and D had simple steamed rice. As I mentioned above, this is the dish that has changed my rating for this restaurant from a four to a three.

I've eaten there half a dozen times over the last few years and I've always been pleased. The food is always fresh, cooked to order, and perfect portions (unless you over order). Our favourite dishes are the Black Bean whole cod, the Abundance of Seafood Curry, Sambal Eggplant. But really, there is alot of wonderful dishes that are worth trying. They stay true to style on the area of asia around Malay with the curries and spices. Reasonably priced but not typically cheap as asian restaurants here can be. Mains are about 20 bucks. Wine list is a bit wanting but not bad.

We shared a bottle of Mt. Boucherie Riesling.

New Years Day Dinner 2010 - King Crab and Sweet Potato Fries

This is a super easy meal. King Crab is so fragile, rare and expensive that the majority of it is sold fresh frozen (on the boat). The best way to eat them, after investigation, was thawed (in a pan in the fridge) in a steamer.... a tall pasta pot. No salt. They are frozen in sea water. You can wash off some of the salt if you want. Serve with butter.

Sweet Potato Fries

4 sweet potatos
2 egg whiteegg whites
1tbsp vegetable oil
1tsp ground cumin
1 tsp ground paprika
1/2tsp salt
1/2tsp pepper

for dipping:
1/2cup light mayonnaise
1tsp lime juice
1/4tsp curry paste

Directions
Peel potatoes; trim ends and sides to create rectangles if you want even fries. I didn't bother. I just peeled until no eyes were left. Cut in half to reduce wobblying. Cut lengthwise into 1/2-inch (1 cm) thick slices; cut each lengthwise into 1/2 -inch (1 cm) wide strips.

In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.

Bake in top and bottom thirds of 425°F (220°C) oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.

Curry Mayonnaise:
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes.

Makes 4 servings