Mudflower

Chef #507966

East Coast, USA

Joined: May 29, 2007

17 Public Recipes by Mudflower

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Perfect Leftover Oatmeal Muffins

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2 Reviews | By Mudflower

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You might even want to make some oatmeal if you don't have any leftover. I've made this as small bundt cake as well, when my muffin tin went missing, with tasty results. If your oatmeal is on the thin side, use a tiny bit more flour. The nuts, dried fruit/chocolate, and spices are obviously flexible. Cinnamon would be a good addition. Maybe cardamom or ginger?

Recipe #472222

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Butternut Lasagna With Celeriac, Mushrooms, and Leeks

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1 Reviews | By Mudflower

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This is mostly on here for me so I don't forget a favorite family recipe, so my descriptions may be short. If you're interested in making it I'll be happy to answer questions.

Recipe #419966

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Carrot and Avocado Salad

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1 Reviews | By Mudflower

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A simple and healthy lunch idea. From Clotilde Dusoulier's wonderful blog, Chocolate and Zucchini. A food processor with a grater attachment is really helpful here.

Recipe #432672

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Lemony Stir Fry Sauce

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1 Reviews | By Mudflower

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This is a great way to give your veggies and chicken some flavor without adding fat.

Recipe #232030

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Mexican Chili With Black Beans

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1 Reviews | By Mudflower

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My foodie friend Steve visited us from Texas recently and made this while he was here. It's a very well balanced, rich black bean soup with a chili pepper base. No meat necessary. We devoured it, and I'm posting what he did here for my own memory's sake. He used Guajilo chilis too, but we can't find those here so we substituted more of the common chilis. Also, you don't need to use the whole can of tomatoes. Just depends on how much tomato flavor you want. We tend to use about 3/4 of the can, and save the rest for another use. You want to mostly taste the chilis. It is so rich and delicious I can't even tell you! And pretty healthy too! Substitute vegetable broth to make it vegan.

Recipe #445005

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Poblano Corn Chowder

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1 Reviews | By Mudflower

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This soup was created as a way to use up some surplus corn, and it was a HUGE hit with every diverse set of tastebuds in both my family and my husband's family. The spiciness can be adjusted by adding more or less chipotle and adobo sauce. If you are serving kids, try using only 1 poblano and one chipotle, with no adobe sauce. You can add a little extra red bell pepper (sweet) for color, too. My 2 1/2 year old lapped it up this way. But even my pregnant SIL, who has acid reflux and isn't eating spicy food, made a special exception for this soup when it was spicy, because it was so good. It's flexible. I hope you like it :) The secret is really making the broth with the cobs and scraping off some of the extra corn bits :) But I think it might be okay with frozen corn too, in the winter or if you are short on time. By the way, when I say chopped, I mean pretty big bite size pieces...You want some big chunks to bite into. Except the poblanos. Probably want to distribute those a bit.

Recipe #326488

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Antioxidant Oats With Blueberries and Oranges

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Be the first to review! | By Mudflower

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I'm told that oats and oranges work synergistically to provide excellent anti-oxidizing power, and blueberries are an anti-oxidant "superfood," so I combined them all for a delicious, protective, breakfast that's easy enough for me to make while 8 months pregnant and caring for a 1 1/2 yr old too. Please note that the oats need to be the Irish/Scottish steel cut variety if you are going to use the crockpot method. If you prefer to use old-fashioned oats, you can make it all the morning-of. Just prepare the oats as usual and add fruit from there.

Recipe #287947

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Baked Pumpkin Pie Dip

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Be the first to review! | By Mudflower

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I made this up for a party and, in checking before I posted, just found out that there are other concepts of how to make a sweet pumpkin dip (mostly with cream cheese). Those might be good too, but I think pumpkin really benefits from extra baking to give it some depth of flavor. This recipe also has less fat, incidentally. Serve with sugar cookies, animal crackers, gingersnaps, apples, pears, cinnamon graham crackers, etc...When choosing your accompaniment, you may want to keep in mind that the dip is pretty sweet on its own. (If anyone tries it with pretzels or something salty let me know how it is!)

Recipe #440630

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Chicken Burgers With Cilantro and Lemon

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Be the first to review! | By Mudflower

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These burgers are very healthy and have a bright, piquant flavor. I'm not a big fan of beef, and my husband would eat a cow a day if he could, but I make these and we're both happy. The amounts of cilantro, garlic, and lemon zest are very flexible. Also, the burgers are great by themselves with a little mustard on bread, if you don't want to shred cabbage, but the toppings all really pull it together and make it a favorite around here. This recipe will make 2-3 large or 4 smallish burgers.

Recipe #232152

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Green Smoothie Orange Julius

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Be the first to review! | By Mudflower

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Skip the salad today. Drink an orange julius instead :)

Recipe #493960

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Hirsch Apple Cake

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Be the first to review! | By Mudflower

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This is an old German American recipe from my grandmother Trese Hirsch. I come from a long line of apple farmers, and this is one of the most delicious variations of apple desserts I've had. I'm frequently caught with a spoonful of the caramel sauce in my mouth when it's around :) The recipe makes a rather enormous cake, but it disappears quickly with a few family members around :)

Recipe #237105

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Hirsch Insanity Sauce Pizza

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Be the first to review! | By Mudflower

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or Pizza with Chicken, Cranberry, Jalapeno, and Apple. Great for the Fall with hard or mulled cider! So titled because my brother created the cranberry jalapeno sauce, and I created this pizza. We're the black sheep of the family. You won't believe me, but this is a great flavor combination. It was popular with everyone, including my 3 yr. old and 1 1/2 yr old. To make all of it at once might have been a little more time-consuming than I would normally tolerate. But the sauce keeps very well in a ziploc in the freezer, and you can break off bits to use when you need it. (The prep time I gave assumes you have already made the sauce ahead.)

Recipe #396357

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Pizza Rustica With Sausage, Spinach and Cheese

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Be the first to review! | By Mudflower

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This is a more of a pie. A proud, hearty meal of a pie, with a golden pastry crust and a satisfyingly delicious filling. You can use this crust and fill the pie with other mixtures as well. The crust is surprisingly sturdy, especially considering how good it tatses, and the whole thing pops right out when you use a springform pan (highly recommended for presentation value). This is an adaptation of a recipe by the Domestic Goddess herself, Nigella Lawson.

Recipe #383971

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Plastic Chocolate

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Be the first to review! | By Mudflower

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I can't believe I couldn't find this recipe on here. It's very handy for making roses, covering cakes, etc... Can be used like fondant, but tastes better.

Recipe #469577

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Shitake Mushrooms and Zucchini

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Be the first to review! | By Mudflower

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Savory and quick vegetable side. This is one of those I threw together to use up an abundance of produce from the farmer's market, and it happened to be a hit :)

Recipe #433373

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White Fish With Orange-Ginger Sauce and Onions

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Be the first to review! | By Mudflower

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This is a delicious way to serve fish, and it's quick. It will seem like you've made a great effort in the kitchen, but it's quite simple. The basic sauce is also good on chicken. You might serve it with some rice on the side or a loaf of bread, as there is a lot of sauce you won't want to waste. This is based on a recipe by Rachel Ray, from her book Just in Time.

Recipe #388299

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Zucchini Salsa for Canning

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Be the first to review! | By Mudflower

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This has some zucchini in it for bulk (and to use up some loitering harvest) but it tastes like a really great tomato salsa. It uses mostly tomato so that it is safe to can in a water bath. You might want to don some plastic gloves to chop the hot peppers...my fingers are still burning 5 hours later! But it was all worth it.

Recipe #436262

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