Almond Poppy Seed Muffins

This is what happens when you spontaneously buy a package of beautiful blue poppy seeds.

Preheat oven to 375F

Combine dry ingredients in a large bowl:

1 1/4 cups all-purpose flour
1/2 cup almond meal
1/2 cup sugar (though these were quite sweet; next time I'll try 1/3 cup)
3 tbsp poppy seeds
1 1/4 tsp baking powder
1/2 tsp baking soda

Combine wet ingredients in a large measuring cup:

1/2 cup melted coconut oil
1 cup plain (unsweetened) yogurt
2 large eggs
3/4 tsp almond extract
1/4 tsp vanilla

Add wet ingredients to dry and stir with a spatula until just mixed (lumps are OK).

Fill 12 muffins cups with batter and bake for 20 minutes, until muffins are golden and spring back when pressed.

Coconut Rice

My rice-hating little guy LOVES coconut rice. Actually, both kids love coconut -- coconut yogurt, coconut rice, coconut butter. And I have to admit that I love that its a healthy source of fat for them as they're so active sometimes its a struggle to get enough calories into them.

This is based on several coconut rice recipes, including this one at Steamy Kitchen, but I've improved things (at least in my opinion) but adding less sugar and more coconut. As well, I find that starting with only one cup of rice makes enough for 6 at my house; I guess we're just not big rice eaters.

1 tbsp butter
1 tbsp brown sugar
1/2 tsp salt
1 cup basmati rice
3/4 cup water
3/4 cup coconut milk (from a can and be sure to SHAKE WELL before opening)
1/2 cup unsweetened shredded (labelled "medium" here in Canada) coconut

Rinse the rice well under cold water and let drain.

In a medium pan with a tight-fitting lid, heat the butter, sugar and salt until they're nicely melted together. Add the rice and stir well. Add the water and coconut milk and bring mixture to a boil.

Cover and cook at a very low temperature for 20 minutes, then remove from heat and let sit for 10 minutes without opening the pot.

While the rice is resting, toast the coconut in a dry frying pan until it is quite brown.

Fluff the rice with a fork, stir in the coconut and serve.

"Pulled" Chicken Sandwiches

This is truly a cheater's meal, but the whole family ate it up!

For chicken:

1 tbsp olive oil
4-6 skinless chicken thighs (I think that bone-in make for a nicer braise but they are hard to find; boneless should work just fine as well.)
1 large onion, thinly sliced
2 cloves garlic, minced
1 tbsp apple cider vinegar.
1/3 cup barbecue sauce
1/4 cup water
hot sauce (to taste)

In a dutch over, brown chicken thighs over medium-high heat (approx 3 minutes per side). This will take 2 or 3 batches -- don't crowd the chicken!

When browned, remove the thighs to a bowl.

Saute onion until softened. Add garlic and stir for 60 seconds. Deglaze pan with vinegar.

Return chicken to the pan with barbecue sauce and water. Bring to a simmer.

Braise at 300F for 2-3 hours, until chicken has fallen apart. Remove bones (if necessary).

If mixture seems too liquid, you can reduce it briefly on the stovetop over medium-low heat.

Serve on kaiser rolls with quick coleslaw (shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar and grainy mustard).

Moroccan Meatball Tagine

This is a toddler-friendly version of this recipe from Bon Appetit magazine. Nothing "spicy" and no "lumps" in the sauce.

Toddler ate everything but the greens. Baby ate EVERYTHING and a very large amount of it.

Meatballs:

approx. 1 lb ground beef
1/2 large onion, grated on the large holes on a box grater
1/3 cup panko
1 egg
2 cloves garlic, minced
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp Aleppo pepper

Combine all ingredients in a large bowl and gently mix together. Form into 1" to 1.5" balls and place on plate or baking sheet while you start the stew.

Stew:

1 tbsp olive oil
1.5 large onions, minced
4 cloves garlic, minced
2 cinnamon sticks
4 carrots, peeled and sliced diagonally approx. 1/2 cm thick
1/4 cup golden raisins
1/4 cup chopped dried apricots
1 large can (680 mL) tomato sauce (the kind that is just tomatoes, not seasoned in any way)
1/4 cup water mixed with large pinch beef bouillon
1/4 tsp ras el hanout spice mixture
several large handfuls baby spinach and/or baby kale

Saute onion in olive oil until well-cooked and somewhat browned, about 10 minutes. Add garlic and cinnamon sticks and cook for another minute. Add carrots, raisins, apricots, tomato sauce, water/bouillon mixture and ras el hanout. Bring mixture to a simmer.

Add meatballs, gently stirring/pressing to make sure they are submerged in liquid.

Braise at 350F for 35 minutes. Meatballs should be cooked through and carrots cooked (but not mushy).

Add spinach/kale and stir, then return to oven for 5 minutes.

Serve with easy couscous:

Saute 1 clove minced garlic in 1 tbsp olive oil. When it starts to turn golden, add:
3/4 cup water
pinch salt
zest of 1/2 lemon
large pinch chicken bouillon
generous tsp agave syrup
and bring to a boil, then remove from the heat.
Stir in scant 3/4 cup couscous, cover pot and let rest for 5 minutes. Add juice from 1/2 lemon and fluff with a fork.