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Cranberry Orange Quinoa Muffins

Between working full time, writing thank you notes for my amazing shower, and addressing wedding invitations, I've also been balancing how much I should hangout on the College Cuisiner versus how much I should be developing the new blog.

That’s right. You heard it first. We’re moving!

I hope to go live in a few months, (most likely AFTER the wedding) with an established theme and gorgeous design by the lovely and amazing Jennifer. hint hint. Yet, I want to continue to post at least a little here for all of you if that's agreeable.

Say yes.

With that, I made these Cranberry Orange Quinoa muffins and few weeks ago and was incredibly impressed. It may be passed my amazing tea shower but you can still host one of your own with these scone-like muffins.

I did get the plain Quinoa muffin recipe from Martha Stewart but made them my own with the tart and sweet cranberry orange combination. In my version, these muffins also use whole wheat flour and Turbinado Sugar that I like a lot better. So if anything, these muffins are a little healthy than their coffee shop alternative.

I also like that these muffins are not overly sweet, rather more like one of the traditional fruited scones I ate by the truckloads in England.

All these little babies need is some tea, butter or clotted cream if you have these! They are also very customizable from raisin (sultanas) to blueberry or even cherry basil.

Oh, and here are some sexy more muffin shots, simply because I took so many and couldn't decide:

 Do you like your muffin buttered?

Would you like someone to butter you muffin for you?

Cranberry Orange Quinoa Muffins

(adapted from Martha Stewart)

Makes 8-10 muffins

Ingredients:

1 cup quinoa, rinsed and dried (see this for the best fluffy quinoa)

1 ½ cups water (for quinoa)

1/4 cup vegetable oil, with extra for the pan

2 cups all-purpose whole wheat flour, plus more for pan

3/4 cup packed raw Turbinado Sugar (dark brown sugar works too)

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup whole milk

1 large egg

1 teaspoon pure vanilla extract

½ cup dried cranberries

4 medjool dates, finely chopped

Zest and juice of half a large orange (equaling 1/4 cup)

Note: this is a great recipe for leftover cooked quinoa. Just make sure you have two cups for the recipe. If you have leftover quinoa when making this recipe, save it for another use.

Directions:

Preheat oven to 350 degrees. 

In a medium pot, toast quinoa  over medium heat for one minute until nutty smelling. Slowly add 1 1/2 cups water to quinoa and bring to a boil. Reduce heat to low and cover.  Cook quinoa for about 15 minutes or until soft and fluffy and water is absorbed. Once taking quinoa off heat, do not open lid for five minutes for fluffiest quinoa. Remove lid and fluff with a fork. Set aside. You will need two cups cooked quinoa.

Meanwhile, brush 8 cups of a standard 12-cup muffin pan with oil, then lightly dust with flour. Then gently tap out excess flour from the pan. 

In a medium bowl, whisk together flour, sugar, baking powder, salt, dates, cranberries, and 2 cups cooked quinoa. 

In a small bowl, whisk together oil, milk, egg, orange zest and juice, and vanilla. Add wet mixture to flour mixture, and stir just until combined. 

Then divide batter among the prepared 8 muffin cups.

Bake muffins for 25 to 30 minutes or until toothpick inserted into the center of a muffin comes out clean. Be sure not to over bake or muffins will be dry. Cool the muffins in pan for 5 minutes and then transfer to a wire rack to cool completely.

Serve with your favorite cup of tea, butter or clotted cream!

Muffins can be frozen in a freezer safe plastic bag for up to one month. Simply take out and thaw, then heat up in toaster oven until just warmed.

Love,

The College Cuisiner

Oh, and here is a picture of the cutest Pixie-bob to walk the planet--Liam.

Tangy and Spicy Asian Potato Salad

I must admit: I have a love-hate relationship with potato salad. My mom makes the best red-white-and-bleu potato salad with new white and red potatoes and you guessed it-- homemade bleu cheese dressing. But when it comes to the standard bright yellow deli section version, I won't go near it.

So this week, along side tuna burgers from a back issue of Food & Wine, I made this tangy and slightly spicy Asian potato salad to go along with another the fusion-themed summer staple—the burger. Because for me, nothing says Summer than a burger and potato salad.

I like to think this Japanese- fusion; Asian inspired potato salad is the best of both worlds. Tangy and spicy with now familiar spiced flavors of your favorite sushi restaurant without the hopefully "too-fancy flavors" that would scare away deli-section purists. And it's brightly colored; so maybe that will evoke fond memories of the yellow mush version.

But with all seriousness, this is a delicious side for any meal: such as the grilled tuna burgers and edamame I served it with, or as a dish to take your nest summer barbecue or picnic. Either way, be adventurous and give this a try…

Tangy and Spicy Asian Potato Salad 

Makes 4-5 side servings

Ingredients:

5-6 medium red potatoes or 10-12 small new potatoes, washed and cut into 2 inch chunks (don't peel, rather cut away rough bits with a knife or grater.)

¾-1 cup mayonnaise (depending on how creamy you like it)

2-3 tablespoons sriracha (adjust for preferred spiciness)

1 tablespoon Chinese mustard or Colman’s spicy English mustard

2-3 tbsp. finely minced fresh ginger

2 garlic cloves, finely minced

1/4 cup chopped cilantro

1/2 cup finely chopped shallots or green onions

1 tsp. garlic powder

1 tbsp. soy sauce

2 tsp. freshly ground black pepper

2 tbsp. toasted sesame oil

Directions:

Bring 3 quarts of salted cold water and raw potatoes to boil in pot. Boil for 20 minutes or until potatoes are easily pierced with a fork. Immediately drain, rinsing with only a little cold water.

Meanwhile add all other ingredients except shallots and 1/2 of the cilantro into a small bowl, whisking together. Set aside.

When potatoes are finished, pour half of the dressing over the potatoes and gently coat the potatoes in the dressing with a wooden spoon. Try not to crush potatoes as best as possible.

Be sure to coat potatoes while still hot, allowing them to soak up the dressing.

Once dressed, allow potato salad to cool or for best results, make a day ahead and refrigerate overnight.

Add the rest of shallots and cilantro and adjust seasoning to taste.

If you like the flavors of a fancy chef special sushi roll, you'll love this potato salad:

Too spicy or not as creamy as you would like? Add a little more mayonnaise to taste.

Not spicy enough? Add some more sriracha, Chinese mustard and fresh ginger

Need more tang? Another splash of soy sauce or sriracha should do the trick.

As always, enjoy.

Love,

The College Cuisiner

Strawberry Limonada Cocktail

It’s summer again people. Let’s start acting like it!

With that said, a lot of my upcoming recipes are Summer-related as well as some twists on classic favorites. 

On Monday, look out for my Spicy Asian Potato Salad that will knock the yellow mushy store bought version out of the water!

But today I have a summer favorite with a grown up twist:

Who doesn’t love strawberry lemonade? It’s refreshing, crisp, and perfect for the heat. My version gives that fun, refreshing tartness with a grown-up addition crisp prosecco and tart-sweet limoncello. This is a drink for those of use who like pulp. Aaron doesn’t, so for once I got this delight to myself.

This is good served in a traditional champagne flute, highball glass with ice, or in an old-fashioned glass also on the rocks. Try making this in a pitcher for guests, or a single drink as listed below.

Pull up a comfy beach chair and your favorite magazine-it’s time for Summer. Enough talking…let’s drink.

Strawberry Limonada Cocktail

Makes one drink

Ingredients:

2 0z. limoncello- lemon liqueur

4 oz. Prosecco, brut (enough to top off glass)

4 fresh strawberries, tops off, cut into chunks

1 oz. Simple syrup (try rosemary or hibiscus simple syrup for something different!)

Ice

Directions:

Blend strawberries, simple syrup, and limoncello with a hand blender until mixture is a slightly chunky, yet smooth liquid.

Add liquid to desired glass and ice. Top with prosecco. Adjust simple syrup for sweetness.

Enjoy!

Some of my other Summery drinks to look at:

Orange Crush Cocktail

Watermelon and/Mango frozen margaritas

Disaronno and Ginger

My Elegant Bridal Shower Tea Party WIAW #56

On Saturday I was so lucky to have my beautiful bridal shower tea at my mother's house all set up by my bridesmaids.

 

Get ready for browser overload with all of these photos because it was the only way I could paint a full picture of my out-of-this-country bridal shower.

The Shower took place at my mother’s house in Central PA and I could not believe how well my bridesmaids transformed my mom’s backyard into a formal tea/garden party.

I must say, since this was a “surprise” I knew none of the details and boy do these girls know me! Every table had its own vintage tea cup my mother has been collecting for the shower (which we are repurposing for my wedding favors FYI.)*

Bridesmaids  (matron of honor behind the camera) Lisa Borrelli, Me, Mackenzie, Renee, Niki, Amanda

Accents:

Individual plants favors with tea bags my mother grew herself

 

 

 

 

 

Gorgeous flowers provided by Mama Lisa and arrangements by Amanda

HATS! That’s right, this is an English affair people.

What we ate at my shower:

There was also a rack of savory tea sandwiches ranging from cucumber to my favorite—Coronation chicken, to turkey ham, watercress and heirloom tomato.
(Some gluten free ones for Lisa)

The spread was just as gorgeous as it was delicious!

Herbed potato salad; arugula salad with pecans, pears, and prosciutto, pickled shrimp salad with onions and yellow peppers (so delicious, I NEED the recipe)

fresh fruit with the same cream cheese frosting off my mother’s wedding cake
(fresh batch though)

Once we finished the savory it was on to the sweets made by my bridesmaids

These adorable teabag sugar cookies dipped in chocolate with individual tags with our initials and wedding date (Pinterest inspiration Amanda worked on for weeks!)

Blueberry scones made by Niki

biscotti, almond pound cake with raspberry jam

strawberry cupcakes also made by Amanda in floral wrappers

gluten-free macaroons made by Mackenzie

My only complaint was they took my sweets away before I could finish!

Of course there were games created by Amanda from”He said, She said” for the guests to guessing Aaron’s answers and shoving marshmallows in my mouth for the wrong answers (I actually did quite well thank you!)

I loved my personal gift area complete with rocking chair throne. I was so touched by all the thoughtful gifts ranging from the best of my registry to personalized gifts. My family and friends are so generous! I cannot wait to use my new pots and pans set from my Aunt Jeanna (she bought them all even though I had registered them separately!) I love my two bar sets from Niki and Renee that will replace my broken IKEA wine glasses and give me proper sets for entertaining!

 

Mackenzie made me this sweater!

 

 

It would take forever to name all of my gifts but I loved them all along with very much needed practical items such as a salad spinner, wooden cutting board, a gorgeous cake dome from Grandma LaFave, knitting supplies, gift cards, rolling cooler, and more!

I also got some personalized gifts including a special casserole dish that belonged to my grandmother, to a antique locket for my bouquet with photos of my father from Amanda, a much needed handbag from my mother, a beautiful antique “marriage box” from my friend Lesley that belonged to her Nana whom I adored, and the gifts from Mackenzie and my Aunt Janet*. Aaron and I are truly blessed to have such generous people in our lives.

* I had a very special cup which I would soon realize was a part of an absolutely breathtaking set of tea cups, saucers, and plates that my Aunt Janet sent for me from England.

 

I cannot wait to have this as a part of my tea/entertaining set which my family has been slowly adding to along with my sister Mackenzie’s gift of an antique silver toast rack, crystal jam jar and earlier Christmas gift of a traditional samovar.

 

 

After a long day we beat the rain and I had an amazing time. Thank you to all of my amazing bridesmaids, my mother and matron of honor, and all of the guests who came and those who could not make it and sent your best wishes. I feel like the luckiest bride-to-be and now have a lot of expectations to uphold!

Photos credits to Mama Lisa

Love,

The College Cuisiner

Crispy Tofu and Arugula Summer Salad

After a month of no grocery shopping, I started getting desperate with meal prep. Finally on Sunday, Aaron and I went shopping and stocked up as we had practically eaten everything in the pantry minus a can of tomatoes, and the remaining half cup of peas I didn’t add into the last week’s meals.

That means that the first week after a grocery shopping trip is always heaven. Oh, I can have fresh veggies or a snack? Awesome! We have more than rice? Great!

So with that abundance, comes this Japanese-inspired Arugula salad with crispy glazed tofu. I ate this whole thing in about a minute.

I’ve never actually cooked tofu on my own before but felt inspired after seeing these step-by-step instructions from One Ingredient Chef. He makes it look so easy, and after doing it, I realized how simple it really is to cook crispy, delicious tofu.

If you can’t get your head around tofu, I understand. The glaze I used (also inspired by One Ingredient chef) would be delicious on chicken, pork, salmon, or shrimp.

For SUPER EASY instructions on how to make delicious, crispy tofu for any meal, head over to the One Ingredient Chef.

I like a crispy topping heavy salad, if you don’t, pick and choose some of the crispy toppings depending on your preference and pantry. Make it your own! This is a fabulous salad for a summer dinner with Jasmine iced tea.

Crispy Tofu with Japanese-inspired Arugula Salad

(Tofu recipe adapted from One Ingredient Chef)

makes 1 large, dinner sized salad

 

 

Ingredients:
3 ¾ inch slices of extra-firm tofu, about 1/3 of a block (I got mine at Trader Joe’s)
1 tbsp. olive oil or vegetable oil
Warm salted water
3 oz. arugula or salad mix

Tofu glaze:
1 tbsp. agave nectar
1 tsp. soy sauce
1 tbsp. toasted sesame oil
1 garlic clove, finely chopped
1 tbsp. fresh ginger, finely chopped
½ tsp. garlic powder
Squirt of sriracha
Black pepper

Toppings:
½ fresh avocado, sliced
1/8 cup Dried cranberries
¼ cup Fresh blueberries
pick and choose
Wasabi peas and almonds
Coconut chips
Toasted Sesame seeds
Chia seeds
Kalamata olives

Dressing:
1 tbsp. agave nectar
1 tbsp. toasted sesame oil
1 tsp. soy sauce
1 tsp. apple cider vinegar
1 tsp. sriracha hot sauce
1 tbsp. fresh ginger root, chopped
1-2 tsp. fresh garlic, chopped
optional: 1 tbsp. orange juice

Directions:

Follow these instructions for crispy tofu, using the tofu slices, warm water, and oil for frying.

Once pan is cooled add all the ingredients for the tofu glaze to the same pan that you fried the tofu in over medium-low heat. Once the glaze begins to caramelize, add tofu and gently toss. Turn off heat.

To assemble your salad, first add arugula to a large plate. Pour half of the dressing over the greens.

Add toppings to your salad and pour the rest of the dressing over top. Add crispy tofu slices on top of the salad and pour remaining glaze of the salad if desired.

Serve immediately.

Enjoy!

Love,

The College Cuisiner

Happy Earth Day!

And since it’s Friday:

Some live music from Adele.