Oatmeal Chocolate Chip Muffins

Even before I became a food blogger and got in the habit of posting recipes for you lovely people a couple or three times a week, when I went on holidays, my favorite ones included accommodation with a kitchen:  Vacation rentals from VRBO or most recently from airbnb which allow you to choose the number of beds and bathrooms and well-equipped kitchens.  Right after hanging out on a beach, my favorite holiday activity is poking through foreign markets and grocery stores and cooking up my discoveries.  I know this is contrary to many folks’ idea of a get-away.  In fact, I’ve been told it’s abnormal and eating out and not having to cook is the whole idea of a holiday.  What can I say?  At least my hobby is useful. :)  What’s your favorite thing to do on holiday?  Ever bought a weird ingredient?

What I bought on this trip to Ecuador: plantain flour, quince paste and rib stock cubes.

This week’s Muffin Monday ingredient is oatmeal.  Since I was visiting my father and his wife and I had no idea what their kitchen was like, I brought along some of those little foil cups.  They work pretty good, if you don’t mind that they spread out a little, your muffins end up flattish on top and sometimes a little batter oozes over the sides while baking. 

Ingredients

For the muffin batter:

1 1/2 cups or 190g all purpose flour

1/2 cup or 45g oatmeal

3/4 cup or 170g dark brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup or 240ml milk

1/2 cup or 115g unsalted butter, melted and cooled

2 large eggs

1/2 cup chocolate chips (plus extra for sprinkling on after the crumble)

For the crumble:

1/4 cup or about 30g plain flour

1/4 cup or 50g dark brown sugar

2 rounded tablespoons or 30g soft unsalted butter

1/4 cup or 22g oatmeal

1/4 teaspoon salt

Method

Preheat oven 350°F or 180°C and prepare muffin pan by greasing or lining with paper muffin cups or putting those little foil muffin cups on a bigger baking pan.

In a large bowl mix together your flour, oatmeal, dark brown sugar, baking powder and salt.

In a smaller bowl, whisk your milk, melted butter and eggs.

Prepare your topping by mixing together the crumble ingredients with a fork.  Set aside.

Pour your wet ingredients into your dry ingredients and stir until just combined. 

Now fold in the chocolate chips, keeping a few back for topping, if desired.

Evenly distribute the batter among the muffin cups. 

Top with the crumble and scatter a couple of reserved chocolate chips.

Gently press down into the batter.

Bake for 20-25 minutes or until golden.

Remove from the oven and allow to cool for a few minutes.  Remove the muffins from the muffin pan. 

Enjoy!

Muffin Monday is an initiative by Baker Street, a culinary journey of sharing a wickedly delicious muffin recipe every week.  Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week.  Make sure to go and check out what my fellow bloggers have come up with this week!

Plus learn all you ever need to know about muffins, right here at Muffin 101.

Barbecue Beans and Pork Ribs for #SundaySupper

Since we are celebrating fathers today at Sunday Supper, I thought a manly meal was most appropriate.  And there is nothing more manly than barbecued beans served alongside barbecued pork ribs that have been tenderly baked and then slathered with barbecue sauce and grilled over an open charcoal flame.   If you want to throw together a green salad, that works too, but many men will find it quite superfluous.  Our Sunday Supper host this week is none other than our illustrious leader, Isabel from Family Foodie. creator and chief motivator of the Sunday Supper group.

I’d love to write a tribute here to my father, but, the truth is, I just don’t know where to start.  Maybe it’s a daughter thing, but my father has always been larger than life for me.  He is a man of intense intelligence and quick wit, with the softest heart.  My parents divorced when I was nine years old so time with Daddy has always been precious.  Let me tell you one story.  Many years ago, summer of 1983 to be precise, Daddy had just moved from Jakarta to Brunei.  In the days pre-internet, the only way I could let him know that I was headed his way was to make a very expensive transatlantic phone call or to ask his Dallas office to send him a telex.   As a poor college student, I chose the latter.

I arrived in Bandar Seri Begawan, after more than 30 hours of traveling, exhausted but elated to be there.  No one was at the airport to greet me.  Since this was my first visit, I suddenly realized that I didn’t even know Daddy’s address or phone number.  I approached the counter of the local car rental company and asked if they had a phone book I could borrow.  Mercifully, they did and Daddy’s office telephone number was listed there.  The lady behind the counter was kind enough to dial it for me and Daddy’s secretary put me through.  My father’s response to hearing my voice was succinct.  “Stacy, you screw up!”  Yet somehow Daddy made it sound like an endearment.   He roared up to the airport to collect me.  And he took the afternoon off and we went home.

Daddy is a great storyteller, a trait he inherited from his own father, a raconteur from way back.  (His advice has always been to never to let the truth get in the way of a good story.)  Lots of his tall tales involve the exploits of his daughters and I have heard him tell the story of my first arrival in Brunei many times over the years.  I think that he has a certain pride in our ability to travel alone and land on the ground, feet first, even in strange land.  This week I am visiting my father and my stepmother in their current home of Ecuador.  I reminded him of that old story, and his own snippy response.  Never mind that it has been 30 years, he had the good grace to blush.  It’s so great to share the laughter.  Now let’s cook some beans and ribs.

I made these dishes a while back and took the photos in less than ideal conditions so my apologies for the poor lighting.

Ingredients
For the beans:

1/2 cup brown sugar
1/4 cup or 60ml apple cider vinegar
6 oz (by weight) or 1 cup or 170g dried cannellini beans
1 can (14.5 oz or 411g) chopped tomatoes
1/2 small can (3 oz or 75g) tomato paste
3 cloves garlic
2 teaspoons sea salt
1- 2 teaspoons cayenne (depending on how spicy you like your beans)

For the ribs:
1 rack of baby back pork ribs per person
Sea salt
Black pepper
Olive oil
Barbecue sauce (I usually make my own but use whatever sauce is your favorite.)

Method
First, preheat your oven to 350°F or 180°C and put the ribs in an oven safe baking pan.  Season them liberally on both sides with sea salt and black pepper.  Give the ribs a good drizzle of olive oil and add a cup of water to the pan.

Cover with foil. When the oven reaches the correct temperature, put the ribs in and set a timer for one hour.

Now get the beans started.  I use a pressure cooker because I prefer to keep the beans whole.  I find that if I start with soaked beans and cook them in a normal pot, by the time they are soft enough for me, they are also a big mush.  The pressure cooker cooks them through without them completely disintegrating.

Put all the bean ingredients into a pressure cooker with enough water to cover the beans plus about two inches or 4cm.

Close the lid and turn the fire on high and bring to a boil.  When you hear the ch-ch-ch noise of the steam start, turn the fire down to medium low.  The pressure should still be making an audible ch-ch-ch, just more quietly.

Cook for about 40 minutes and then remove from the stove.  Allow the pressure cooker to cool enough until it is safe to open.

Open the pressure cooker and test a bean.  If they are cooked or very close to cooked, put the pressure cooker back on the stove, without the lid, and cook until the liquid reduces to your desired thickness.   Or, if sticking seems to be problem, put the beans into a non-stick skillet and do the same.  Some folks like their beans runny but when it comes to barbecue beans, I think thicker is better.  Use your own judgment.   Taste the salt and pepper and add more if necessary.

Meanwhile, about 15-20 minutes before your ribs are done, light your grill.   When the coals are ready, remove the ribs from the oven and take off the foil.

Grill the ribs, applying the barbecue sauce of your choice liberally on one side and then the other.

Turning the ribs every few minutes, until the sauce is cooked on and the ribs are sticky.

This only takes about 15 minutes.

Enjoy!

Daddy and me in Salinas!  

If you are looking for some inspiration for a special meal for a dad in your life, check out the wonderful links from our Sunday Supper group.

Dad’s Favorite Main Dishes: 

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers 
• Panko Crusted Snapper by Supper for a Steal 
• Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides: 

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad – Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Dad’s Cheesecake by Table for 7
• Cheese Crackers by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan Pie by Small Wallet Big Appetite

Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7 p.m. EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Rhubarb Nectarine Puff Pastry Tarts

Many years ago, we lived just south of Paris and were blessed with a large garden, most unusual, even in our neighborhood, because of the way our city block was shaped.  The front garden was wide, about 40 feet across, narrowing down by almost 20 feet by the time you got behind the house to the backyard, a large pie-piece shaped garden with the tip cut off.   In the front, we had all the hazelnuts we could eat, courtesy of the left side neighbor, Madame Coucou, so named by us because she would call to me from her porch, “Cou cou!”  In the back, we had a fabulous sweet cherry tree that produced more cherries than we could possibly use, no matter that we ate them steadily and made jam and pies and cherry bounce.   We gave them away to friends and neighbors.  What I didn’t know until our last year there, was that we also had rhubarb in the front yard.  My in-laws came to visit and pointed it out, all hidden under a large bush, so low to the ground.   How could we have missed it!  Rhubarb is one of our favorite things.  My excitement at the discovery was tinged with sadness for the years of missed crops.

Now every summer we eagerly await rhubarb season, when a few choice stalks can be purchased and pie can be baked.  Often it is apple and rhubarb, but occasionally sweet yellow nectarines also make their irresistible appearance.   Summer means a hot kitchen so cooking the fruit on the stove and quick baking puff pastry lets me crank the oven up and then turn it off rather than baking a whole fruit pie for an hour or more.  You could do this with any seasonal fruit.

Ingredients
3 stalks rhubarb
2 ripe nectarines
3-4 tablespoons vanilla sugar or normal sugar and 1 teaspoon vanilla extract
Good pinch salt
2 sheets puff pastry (about 8in x 8in or 20cm x 20cm)
1/2 cup or 120ml whipping cream

Method
Preheat to 400°F or 200°C.  Fold your sheets of puff pastry in half and then in half again.

Cut around the square with a sharp knife or kitchen scissors to create a circle – or, honestly, leave it square if you want.  I just think the circles are prettier.  But do trim the edges off all around.  Freshly cut puff pastry puffs up way more successfully.

Use a large round cookie cutter to score a circle in the middle of the puff pastry.  Do not cut all the way through.

Dock the middle of the circles with the tines of a fork.   Place on a baking sheet lined with parchment paper.

Bake for 15-20 minutes or until the pastry has puffed up and is golden all over.  Meanwhile, chop the rhubarb into chunks.

Cut the nectarines in half and remove the pits.  Cut in chunks.

Put the fruit in a small pot with the 3 tablespoons sugar and salt.

Cook for about 10 minutes or until the rhubarb is completely softened and the nectarines are cooked.  Taste and add the extra sugar if necessary.  Set aside to cool.

When the puff pastry is done, remove from the oven and allow to cool.  Cut around the scored circle with a sharp pointy knife and then gently press it down, creating a hole for the fruit.  Set aside.

When you are ready to serve, whip the cream and fill the pastry shells with fruit and then top with whipped cream.

Enjoy!