Muffin Tin Chef by Matt Kadey (good beach reads .TXT) 📕

better after a day or two. Use gluten-free oats as a binder if needed. Serves 6 F

Chutney:

3 medium red apples, diced

1 cup chopped dried plums (prunes)

2 tablespoons coconut palm sugar or other granulated sugar

1 teaspoon brown mustard seeds (optional)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon grated lemon zest

Pork Cakes:

1 large egg

1 shallot, finely chopped

2 garlic cloves, finely diced

1 jalapeño pepper, seeded and finely diced

1 tablespoon fresh sage or 1 teaspoon dried sage

2 teaspoons grainy or Dijon mustard

1 teaspoon ground cumin

1/3 cup bread crumbs or quick-cook rolled oats (not instant)

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound lean ground pork

For the Chutney: Combine all the ingredients in a medium saucepan. Heat over medium heat until the apples begin to sizzle, then reduce the heat to medium-low and cook, covered, until the apples have softened and begun to break down, about 15 minutes.

For the Pork Cakes: Preheat the oven to 375°F. In a large bowl, lightly beat the egg. Mix in the shallot, garlic, jalapeño, sage, mustard, cumin, bread crumbs or oats, salt, and pepper. Gently mix in the ground pork until well combined. Divide the mixture among 12 medium muffin cups and bake until an internal temperature of 160°F is reached, about 25 minutes. Let cool for several minutes before unmolding. Serve with the apple-plum chutney.

BEAN LOAVES WITH TOMATO JAM

This vegan version of an American classic has a texture that’s very similar to its meat-containing brethren. Give it a try on vegetarians and meat eaters Serves 6 V, F

Tomato Jam:

1 pound plum (Roma) tomatoes (about 4)

2 tablespoons coconut palm sugar or other granulated sugar

1 tablespoon lemon juice

1 teaspoon paprika, preferably smoked

1/2 teaspoon salt

1/4 teaspoon pepper

Bean Loaf:

1 cup quick-cook rolled oats (not instant)

1 small onion, finely diced

2 cloves garlic, chopped

1/2 cup sunflower seeds

1 (15-ounce) can chickpeas, drained and rinsed

1 (15-ounce) can pinto beans, drained and rinsed

1 tablespoon tomato paste

1 teaspoon ground cumin

1 teaspoon dried thyme

1/2 teaspoon chili powder salt and pepper

For the Tomato Jam: Using a sharp knife, slice a shallow X into the bottom of each tomato. Fill a medium saucepan about halfway with water and bring to a boil. Drop the tomatoes into the boiling water for about 15 seconds and remove with a slotted spoon. When cool enough to handle, peel back the skin from the tomatoes, starting at the points created by the X. Slice in half, remove the seeds, and chop.

Combine the tomatoes and sugar in a medium saucepan. Let stand at room temperature for 10 minutes. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes, stirring often. Stir in the lemon juice, paprika, salt, and pepper. Cook until thickened, about 10 minutes.

For the Bean Loaf: Preheat the oven to 375°F. In a food processor, process the oats until broken down and powdery. Add the onion, garlic, and sunflower seeds and pulse until well combined. Add the chickpeas, pinto beans, tomato paste, cumin, thyme, chili powder, and salt and pepper to taste. Blend until a thick paste forms, making sure to leave a little bit of texture. Divide the mixture among 12 medium muffin cups and bake for 20 minutes. Let cool for several minutes before unmolding. Serve topped with warm tomato jam.

SWEET POTATO SHEPHERD’S PIE

Shepherd’s pie has jumped out of the casserole dish and into the muffin tin. Replacing the white spud topping with sweet potato adds earthy sweetness and a splash of color. These are actually even better after a day or two sitting in the fridge. Serves 6 F

2 medium sweet potatoes, peeled and diced

1 tablespoon unsalted butter

1/4 teaspoon ground nutmeg

2 tablespoons flour

1 tablespoon grapeseed or canola oil

1 small onion, finely diced

1 medium carrot, finely chopped

1 medium turnip, finely chopped

3 garlic cloves, minced

1/2 cup frozen corn kernels

2/3 pound ground turkey breast or chicken breast

1/2 cup bread crumbs

2 tablespoons tomato paste

2 teaspoons grainy mustard or Dijon mustard

1 large whole egg, lightly beaten

1 large egg white

1 tablespoon fresh thyme or 1 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese (about 2 ounces)

Steam or boil the sweet potatoes until very tender. Transfer to a medium bowl and mash with the butter, nutmeg, and flour; set aside. Heat the oil in a large skillet over medium heat. Cook the onion, carrot, turnip, and garlic until the vegetables are tender, about 8 minutes. Stir in the corn and cook until the corn is tender, about 1 minute.

Preheat the oven to 350°F. In a large bowl, mix together the turkey or chicken, cooked vegetables, bread crumbs, tomato paste, mustard, whole egg, egg white, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups. Spread the sweet potato mixture over the meat and top with the Parmesan cheese. Bake until set, about 25 minutes. Let cool for several minutes before unmolding.

SWEET POTATO SHEPHERD’S PIE, page 90

BROCCOLI-MUSHROOM FRITTATAS, page 92

BROCCOLI-MUSHROOM FRITTATAS

A frittata, a flat omelet as it’s known in Italy, can be puffed up by swapping out the skillet for a muffin tin. What I love most about frittatas is that the ingredient possibilities are almost limitless. For a boost of protein, you could sneak in cooked chicken, diced anchovies, or your favorite sausage. There are countless other vegetable and cheese options. Serves 5 V, G

1 tablespoon grapeseed or canola oil

3 cups chopped broccoli florets

1/2 cup diced broccoli stems, tough outer skin peeled off

2 cups sliced mushrooms

1 shallot, chopped

2 garlic cloves, minced

4 large whole eggs

3 egg whites

1 cup grated Gruyère or other Swiss-

style hard cheese (about 4 ounces)

juice of 1/2 lemon

1 tablespoon fresh thyme or