Artichokes

                     Stuffed Artichokes 

                                           

Artichokes will be cooked in a round sauce pot.  Use a pot that goes from stove top to oven.  

Take a pot out and figure out how many can fit. 

I can fit 4 in mine. Artichokes must be tight in the cooking pot so they stay in place. 

 

Ingredients

 FOR EVERY 2 Artichokes

• Artichokes 2
• Bread Crumbs 3/4 cup
• Egg 1
• Grated cheese 2 TBS
• Hard cheese - Provolone or Caciocavallo Thinly sliced. Approx. 12 tiny pcs 
• Fresh Sliced Garlic 1/2 tsp
• Olive Oil to drizzle on top of artichokes and about 2 tbs in the pot of water.
• Water enough for approx 1/2 way up the artichokes. 
• Cooking time 1 hr.  

Prepping Artichoke:  Wear gloves during this step. 

A.  Slice the stem of the Artichoke off flat and evenly.                                                                                       This allows the Artichoke to sit upright in the pan.

 

 B.  Take the top of the Stem and Cut off a sliver off the top and peel off the sides. 

       The skin is tough. Then place in boiling water for 3 minutes. 

      Drain out water, chop the stems & add it to the mix below. 

C.  Chop off about 2 inches off bottom of artichoke. That area is tough to eat.

D. The middle of the Artichoke is emptied out.

      Using a spoon, dig out the center of the artichoke. 

      It's where the fuzzy part is, that you don't eat.

 

E.  Pull off the small leaves at the top. They are too small to stuff and are hard.

F.  Leaves have pinchy tips. With Scissor or knife - Cut the tips off all the leaves.

 

G. Turn the Artichoke facing down and push down lightly. 

     This will help open up artichoke more for easy stuffing.

      

                                                                         
 

           Spoon out center with the fuzzy part. 
                                                                                  

Center is cleaned out and ready to stuff. 

Face down and push down to open up artichoke

       2.  Slice the hard cheese into small pieces

Use:  Provolone or Caciocavallo (delicious but expensive)

3. In Separate bowl mix 1 egg, sliced garlic and grated cheese.

4. In separate bowl add 1 cup of breadcrumbs. 

Season your breadcrumbs. I season with pinch of, pepper, garlic powder, parsley, basil, oregano and1/4 cup grated cheese. 

6. Pour the Egg mix into the breadcrumb bowl. Mix together.  

then add in the cooked chopped artichoke stems to the mixture. 

7.  Spread open the leaves of the Artichokes and stuff them. 

      Adding the hard pieces of cheese as you go.  Pour a little bit of olive Oil approx. 1tsp on top of the          Stuffed Artichokes

8.  Place water in stove top to oven pot that will reach 1/2 way up the artichokes.                                             Do NOT add Salt to water.  

 Add 1 TBS Olive Oil and bring water to a boil then place in Artichokes. Cover and boil. 

Every 10 minutes check to see if water gets too low and add hot water.                                             (Lower the flame to see.  water must be 1/2 cup on artichokes during cooking time.)  

Cooking time approx 1 hour on medium high.  (water must stay boiling)

Taste one of the leaves if soft then it's done.

Place (stove Top to Oven) pot in oven on broil.  When top is toasted it's done.  Approx 3-5 minutes

Keep a close eye on it. 

I Place in individual containers with a cover and can be refrigerated for about 5 days

Muffins 

Banana Nut Apple Strudel Muffins

Blueberry Muffins

Banana Nut Oat Muffins

There are 5 Parts A.B.C. D. & E Optional.  All mixed by Hand.

                        

Part A. 

 In Large deep bowl mix together:

• 2 1/2 Cups of Kodiak Butter Milk Flour
• 1 1/2 Cup Almond Flour
• 2 tsp Baking Powder
• 2 tsp Cinnamon

 Part B: 

  In another bowl (medium Size) Mix together:

•  8 TBS Melted Salted Butter (1 stick)
•  2 XL Eggs or 3 Lg Eggs
•  2 Tbs Vanilla Extract
•  3/4 Cup Sugar or Sugar substitute.  I use 5 Tbs Truvia.
•  3/4 Cup Milk

 Combine Bowl B into Bowl A.  Fold until well blended.

 

Part C:  

In a bowl smash up 3 ripped Bananas and fold into mixture Bowl A.                                                         

For Blueberry recipe this is where you add into the batter 1_1/2 cups of blueberries. Fold in well then:

Fill up all Cup Cake Holders.                                                                                                                       I use Jumbo size X large Silver Foil Metallic Cupcake Baking Cups 2- 3/4 " Size. 

Place chopped Walnuts into mix and push in with fork.  approx. 5 -6 chopped pieces. 

Don't over fill. Leave room on top for Toppings

Part D:  Different fruit Toppings

Apple Strudel  Topping 

• Peel and Chop into small pieces 1 Macinoch apple     
•  In small frying pan sauté chopped Apples with  
• 2 Tbs butter (salted), 
• 2 Tsp sugar or sugar substitute.  (I use Truvia.) 
• 1/2 tsp cinnamon    
• Cook for 1 minute. Until all blends and butter is melted.                                                              Place small amount of Apple Mixture on top of each cupcake and mix in lightly with fork.
• Then add more to top of muffins and don't mix in. 
• Evenly distribute the butter left in pan. 
•               

     Blueberry Syrup Topping

• Place in small cooking pot or medium frying pan. 
• 1 cup chopped Blueberries
• 1 Tbs Sugar
• 1 Tbs freshly squeezed Lemon Juice
• Cook on Medium Heat and stir constantly.
• When you see blueberries Softening then it's done.
• Place 1 TBS on top of the muffins

• 

  cut up blueberries in 1/2

blueberries, sugar and lemon juice

cook until melted 

Blueberry Muffins with & without Crumble 

Other Options: 

Raisins or Cranberries or Chocolate Chips

Part E:  Crumb Topping - Optional 

In small Bowl mix: 

• 1/2 cup Almond Flour
• 1 Tbs Coconut 
• 3 Tbs Brown Sugar (helps to of cupcake to be light brown)
• 2 Tbs White Sugar
• 1/4 tsp Cinnamon
• blend together than add
• 4 Tbs melted butter (salted)  

Mix lightly, squish together with fingers to make the crumble. 

Place on top of muffins. 

Bake on 350 degrees for 20-25 minutes

check with toothpick to see if it comes out dry than muffins are ready.

Top is lightly browned.  if ready and top is not lightly browned then place temperature 

on Broil for 1-2 minutes.  Watch closely for tops will burn quickly. 

Banana Chocolate Nut Oat Muffins 

4 Parts.  A -Flour mix, B- liquid mix, C -Bananas, D - added toppings

In large mixing Bowl - fold together: Part A: Blueberry Chocolate muffin

• 1- 1/2 Cup Buttermilk Cake Mix
• 1/2 Cup Kodiak Oat Bran Mix
• 1/2 Cup Kodiak Chocolate Mix
• 3/4 Cup Almond Flour 

 Or Part A: Apple Strudel Muffins

• 2 Cup Buttermilk Cake Mix
• 1/2 Cup Kodiak Oat Bran Mix
• 1 Cup Almond Flour 
• and scroll up for Apple Strudel  Topping 

In X-Large Mixing Bowl Blend together: B:

• 4 Large Eggs
• 1-1/4 cup Milk
• 1/2 Cup Melted Butter
• 2 Tbs Vanilla Extract
• 5 Tbs Truvia Sugar
• 1 Tbs Cinnamon

Add B mix into A mix and blend well

It will be thick. 

Part C- 3 Banana's - Mash up and add to mix. Fold in.

Fill in cupcake cup holders to the top.

Add in Chopped Walnuts.

 Blueberries or toppings that's listed above. Push down with fork.

Cook in oven at 350 degrees 40 minutes. When toothpick comes out clean they are done. 

I freeze all Muffins and take out night before or bring to work in the morning.

10-15 seconds in the microwave if you like warm Muffins.