Low Maintenance Meal

Year 5, day 1 is on the books.

And I survived.

Sans one toe nail.

Yesterday was the America's Finest City Half Marathon. Wondering why you haven't heard much out of me lately? Aside from traveling all over the country for different journalism and leadership camps, I've also been running my tail off. And melting. Because it's been damn hot here.

Because of all of my traveling, and that whole pesky starting the school year business, I wasn't in nearly the shape I wanted to be in for this race. But it's ok. I finished. I didn't beat my Safari Park time, but I was in range. Even with the extreme heat, steep uphill mile 12 and lack of training, I felt ok about my finish. I know that if I had been able to train the way I really wanted to, I would have done better. But it is what it is. Better next time around!

But I have officially "made it" as a runner. They say it is a rite of passage. A badge of honor. A medal of merit.

I have lost a toe nail to a race. It's gross, and rather unpleasant to look at, but it has happened. And I limped my way through the first day of school in my super cute outfit, with my super cute shoes... and now I am home and I can't wait to melt into the couch.

Unfortunately, someone has to cook dinner. Looking around, I don't see anyone volunteering, and the cat doesn't have thumbs... So it looks like it's going to be this girl. Let's make this easy...
 

Mediterranean Chicken Pasta

There are no pictures of this because 1) I'm too tired and 2) it was too delicious.

 

1 lb. pasta
1 T olive oil
2 cloves garlic, minced
1/2 c chopped red onion
3-4 boneless chicken breasts, cut into bite sized pieces
1 can artichoke hearts (drained, chopped)
1 large tomato, chopped
1/2 c feta cheese
3 T chopped parsley
2 T lemon juice

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain and rinse with cold water.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper.

Drunken Apple Cake with Salted Caramel Frosting

I'm not sure what your doctor would have to say about it, but downing --at least-- one of these apple-based bad boys a day sounds like a genius idea to me.

I have been trying to concoct a cupcake that perfectly marries the combination of salty and sweet that my taste buds seem to be constantly craving. I wanted a kettle korn cupcake, but I know that no matter what I do I won't be able to capture that perfect crunch. I'm not sure kettle korn is really meant to be any thing other than, well, kettle korn.

But with a bowl of apples slowly over ripening on my kitchen table and salted caramel mochas on the menu at Starbucks, and idea came to me....

Drunken Apple Cupcakes

with Salted Caramel Icing

 Photo by Jessica Y.

The perfect combination of salty and sweet: salted caramel frosting and rum-drunk apple cake. 

2 1/4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup salted butter, at room temperature
1 1/4 cups granulated sugar
1/2 cup applesauce, at room temperature
2 large eggs
3 tsp rum
1 cup finely grated Granny Smith Apples

1. Preheat oven to 350 degrees. 

2. In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt, set aside. 

3. In a large mixing bowl, using an electric hand mixer on medium speed, blend together butter, sugar and applesauce until well blended and fluffy, about 1 minute. 

4. Add in eggs one at a time mixing until combine after each addition. Blend in rum. 

5. With mixer on low speed, slowly add dry ingredients and mix just until combine. Fold in finely grated apples (as well as the juice of the grated apples). 

6. Divide batter among paper lined muffin cups filling each cup halfway. 

7. Bake cupcakes in preheated oven 17 - 19 minutes until golden brown and toothpick inserted into center of cupcake comes out clean. 

Icing 

1 cup salted butter, at room temperature
4 cups powdered sugar
3/4 cup Caramel Sauce (homemade or store bought... depending on how motivated you are)
1 tsp rum

1. In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. 

2. Add powdered sugar and blend on low speed until mixture comes together. 

3. Add caramel sauce and rum and whip on medium-high speed until light and fluffy about 3 - 4 minutes.

4. Frost your cooled cupcakes!

Cherry Cola Cupcakes

What makes the world go round? Diet coke! Or... at least that's what makes my world spin. I've been toying with the idea of doing some baking with soda for some time now, and my quest to yearbook camp a few weeks ago finally gave me the opportunity to do that.

Cherry Coke Cupcakes

adapted from A Muse in My Kitchen

(parenthetical notes show you how I made this vegan)

Ingredients

• 1½ cups all-purpose flour
• 3 tablespoons cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, at room temperature (I used earth balance)
• 1 egg (I used Ener-G egg replacer)
• ½ cup buttermilk (I used vanilla soy milk and earth balance)
• ¾ cup Cherry Dr. Pepper 
• 1½ teaspoons vanilla extract
• 1/2 teaspoon maraschino cherry juice
• 1 (21-ounce) can cherry pie filling

Instructions

1. Preheat the oven to 350° F and prepare a muffin pan with foil or paper liners.
2. In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat together sugar and butter until light and fluffy.
4. Add the egg and mix until incorporated, scraping down the sides of the bowl as needed.
5. In a bowl or large measuring cup, combine the buttermilk, Dr. Pepper, maraschino cherry juice, and vanilla extract; stir to combine. (At this point the mixture will looked curdled, it’s normal…keep moving on!)
6. Add 1/3 of the dry ingredients to the butter and mix on low speed.
7. Add half of the liquid and continue to mix.
8. Repeat until all of the dry and liquid ingredients are combined (the last addition should be the dry ingredients), scraping down the bowl as needed.
9. Divide batter among 12 cupcake liners.
10. Bake for 17-19 minutes or until a toothpick inserted into the middle comes out clean.
11. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
12. Frost with your favorite buttercream frosting! (I used a rum-buttercream and topped them with a sour cherry.)