Muffin Tin Chef by Matt Kadey (e book reading free .TXT) 📗

wontons provide a nice contrast to the fresh-tasting, creamy avocado mixture. The filling doesn’t store well, so try to whip it up as close to serving as possible. Serves 6 to 12 V

24 wonton wrappers grapeseed or canola oil, as needed

2/3 cup low-fat sour cream juice of 1 lime

2 tablespoons finely chopped fresh mint

1 garlic clove, grated

1/4 teaspoon salt hot sauce or cayenne pepper

4 ripe avocados, diced

Preheat the oven to 375°F. Using a pastry brush, lightly coat both sides of the wonton wrappers with oil. Press the wrappers into 24 mini muffin cups, making sure the bottoms are as flat as possible. Bake until golden and crisp, 8 to 10 minutes, being careful not to burn them. Let cool for several minutes before unmolding.

In a large bowl, stir together the sour cream, lime juice, mint, garlic, salt, and hot sauce or cayenne pepper to taste. Gently stir in the avocado until coated. Divide the avocado mixture among the wonton cups and serve.

APPLE AND SAUSAGE MINI QUICHES

These delights hit the sweet, smoky, and savory taste notes. Look for puff pastry in the frozen food department of your grocer. Of course, if you have a cherished DIY pastry recipe, by all means use it. (I don’t pretend to have the knack for making good puff pastry.) You can also find prerolled puff pastry at some grocers. Serves 6 to 12

7 ounces (1/2 package) puff pastry, thawed

4 large eggs

1/2 cup cooked chorizo sausage, finely chopped

1 small apple, finely diced

2 ounces camembert or brie cheese, diced

2 teaspoons grainy or Dijon mustard

1 tablespoon fresh thyme salt and pepper

Preheat the oven to 375°F. Grease 24 mini muffin cups with butter. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Cut 24 (2-inch) rounds using a cookie cutter, a 1/4-cup measure, or similar object about the size of the top of a mini muffin cup. Carefully press the pastry rounds into the prepared muffin cups, making sure the bottoms are flat. Poke the bottoms with a fork to prevent puffing.

In a large bowl, lightly beat the eggs and stir in the sausage, apple, cheese, mustard, thyme, and salt and pepper to taste. Divide the mixture among the pastry cups and bake until the eggs are puffed and set, about 15 minutes. Let cool for several minutes before unmolding.

STARS OF THE SHOW: MAIN DISHES

With a little bit of creativity, it’s easy to use your muffin tin to turn out all-star entrees. Several of the recipes in this chapter, such as lasagna and meatloaf, are classic main dishes, but with the unexpected sparkle of being round, not flat. I’m a big proponent of Meatless Mondays (and Tuesdays!) as way to reduce the burden that our heavy intake of animal protein is having on our health and the planet’s, so I’ve included a number of mains that work within the spirit of this noble cause. Best of all, all these make for wonderful leftovers so you’re set for another meal or two during a busy work week. When possible, I’ve imbued these recipes with as many good-for-you ingredients such as whole grains, lean proteins, and vegetables as possible. But I guess that’s just the dietitian in me at work.

LASAGNA ROLLS

Most muffin tin lasagnas floating around the Web use wonton wrappers, but I think a more authentic and flavorful result comes from taking the extra effort to use lasagna noodles. When using a store-bought tomato sauce, I’ll often jazz it up by blending it with mushrooms, red wine vinegar, red chili flakes, oregano, or other seasonings. Serves 6 V, F

9 whole wheat lasagna noodles

2 cups store-bought pasta sauce or homemade (see page 84), divided

1 1/2 cups reduced-fat ricotta cheese

4 ounces chopped spinach (about 3 cups)

1 cup shredded mozzarella cheese (about 4 ounces)

salt

torn fresh basil, to serve

grated Parmesan cheese, to serve

In a large pot of water, cook the lasagna noodles according to the package directions until al dente. Depending on the size of your pot, you may need to do this in batches. Divide half of the pasta sauce among 6 jumbo muffin cups. Lay the noodles on a flat work surface and spread the ricotta cheese over each one. Top the ricotta with the spinach, and tightly roll the noodles. Slice each roll in half and stuff three lasagna rounds into each of 6 jumbo muffin cups with the cut sides up. Sprinkle the tops with a dash of salt. Top with the remaining sauce and the mozzarella cheese.

Bake until the cheese is melted and bubbly, about 20 minutes. Let cool for several minutes before unmolding. As they cool, the lasagna rolls will meld together. To unmold, run a butter knife around the edges, place a flat object such as a cutting board on top of the tin and turn upside down. If desired, serve with torn basil, grated Parmesan cheese, and/or additional pasta sauce.

LASAGNA ROLLS, page 64

TURKEY POT PIES, page 66

TURKEY POT PIES

Wholesome and comforting, pot pies are sometimes unbeatable. This recipe would be a good way to use leftover holiday turkey. Serves 6 F

2 tablespoons grapeseed or canola oil, divided

1/3 pound turkey breast or thigh meat, diced into small cubes

1 leek, thinly sliced, white and light green parts

1 celery rib, chopped

1 large carrot, chopped

2 cups chopped cremini mushrooms

2 garlic cloves, minced

2 tablespoons flour

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups reduced-sodium chicken broth

1/3 cup frozen peas

7-ounces puff pastry (1/2 package), thawed

1 large egg beaten with 1 tablespoon water, for egg wash

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until no longer pink, about 6 minutes. Remove the turkey and rinse the pan. Then