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

bowl with the navy beans and mash gently. Stir in the eggs, 1/2 cup of the panko bread crumbs, and the shallot, hemp seeds, if using, red wine vinegar, salt, and pepper. Divide the mixture among 12 medium muffin cups, making sure to pack the contents tightly. Sprinkle the tops with the remaining panko bread crumbs and press down gently. Bake for 20 minutes, then turn on the oven’s broiler and heat until the bread crumbs on top are toasted, about 1 minute more. Let cool for several minutes before unmolding.

For the Butter Sauce: Place the butter and garlic in a small saucepan over low heat. Once the butter has melted, stir in the lemon juice and salt, and heat for 2 minutes. Serve over the broccoli bean cakes.

SAMOSA PUFFS WITH GREEN CHUTNEY

Indian-inspired dishes are notorious for giving your spice rack a good workout. These no-fry, open-faced samosas are no exception. Serves 6 V

Samosas:

1 tablespoon grapeseed or canola oil

1 medium russet or Yukon Gold potato, finely diced

1 small onion, finely diced

1 tablespoon minced fresh ginger

1/2 teaspoon ground cumin

1/2 teaspoon fennel seeds (optional)

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup frozen peas

1/4 cup chopped unsalted raw cashews

1 teaspoon garam masala

juice of 1/2 lemon

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

Chutney:

2 cups tightly packed fresh cilantro

1/2 cup tightly packed fresh mint

1/4 cup unsweetened dried shredded coconut

1/4 cup extra-virgin olive oil

juice of 1/2 lemon

1 tablespoon grated fresh ginger

2 garlic cloves, grated

1 serrano or jalapeño pepper, seeded and diced

1/2 teaspoon ground cumin

1/4 teaspoon salt

For the Samosas: Heat the oil in a large skillet over medium heat. Add the potato and cook for 10 minutes. Stir in the onion and cook until the potato is tender and onion has softened, about 6 minutes more. Stir in the ginger, cumin, fennel, if using, coriander, turmeric, cayenne pepper, salt, and black pepper, and cook 1 minute. Add the peas and cashews and cook for 2 minutes. Remove from the heat and stir in the garam masala and lemon juice. Let cool.

Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing 4 vertical rows and 3 horizontal rows. Stuff the rectangles into 12 medium muffin cups and poke the bottoms with a fork to prevent puffing. Divide the potato mixture among the pastry cups and bake until the pastry is crispy and golden, about 15 minutes. Let cool for a few minutes before unmolding.

For the Chutney: Place all of the chutney ingredients in a food processor and process until well combined and the herbs have been reduced to small bits. Serve with the samosa puffs.

BUTTERNUT SQUASH SOUFFLÉS

Here’s proof that a soufflé doesn’t need to be a monumental kitchen task or torpedo your diet. Serves 6 V

1/2 pound butternut squash, peeled and diced (about 2 cups)

3 tablespoons flour, divided

2 tablespoons unsalted butter

1 small onion, finely chopped

1 tablespoon chopped fresh sage or

1 teaspoon dried sage

1/4 teaspoon pepper

1/2 cup low-fat milk

6 canned anchovy fillets, or to taste, finely chopped (optional)

1/2 cup shredded Gruyère cheese (about 2 ounces), plus more to serve

3 large eggs, separated

Steam or boil the butternut squash until very tender. Transfer to a medium bowl and mash with a fork or potato masher. You only need 1 cup butternut puree for this recipe, so reserve any extra for another use. Let cool to room temperature.

Preheat the oven to 375°F. Generously grease 12 medium muffin cups with butter and dust with 1 tablespoon of the flour. Tap out any excess flour. In a medium saucepan, melt the butter over medium-low heat. Add the onion, sage, and pepper. Cook, stirring often, until the onion is softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons flour and cook for 3 minutes, stirring often. Gradually add the milk, whisking constantly until thickened, about 2 minutes. Remove from heat and stir in the mashed squash, anchovies, if using, and Gruyère cheese. Whisk in the egg yolks one at a time.

In a clean medium bowl, beat the egg whites with a whisk or electric mixer on medium speed until stiff peaks form. Whisk one-quarter of the egg whites into the squash mixture, then gently fold in the rest. Divide the mixture among the prepared muffin cups and bake until puffed and golden brown on top, about 18 minutes. Resist the temptation to open the oven door during cooking, as this can muck up the rising. Let cool for several minutes before unmolding. The soufflés will take a nose dive in the middle upon cooling. Serve with additional shredded cheese on top.

BUTTERNUT SQUASH SOUFFLÉS, page 104

SWEET POTATO—SWISS CHARD GRATINS, page 106

SWEET POTATO—SWISS CHARD GRATINS

Who says a gratin has to arrive at the dinner table in a casserole dish? These three-tier taste bombs won’t disappoint. Make sure to purchase sweet potatoes that are not too wide so that the sliced rounds will fit into medium-size muffin cups. Roasting the potato slices instead of boiling, steaming, or microwaving them adds an extra flavor dimension. Serves 6 V, G, F

1 1/2 pounds sweet potato (about 3 medium)

2 teaspoons grapeseed or canola oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups shredded regular or reduced- fat white cheddar cheese (about 6 ounces), divided

1 cup reduced-fat sour cream

1 tablespoon chopped fresh rosemary or thyme

1/2 teaspoon paprika, sweet or smoked

1/4 teaspoon ground nutmeg

1 cup chopped Swiss chard

Preheat the oven to 400°F. Slice the sweet potato into 36 rounds 1/4 inch thick and toss with the oil, salt, and pepper.