Ham, Cheddar and Mushroom Muffins

These muffins are packed with delicious goodness and are perfect for snack time, breakfast, or even dinner when they refuse to eat what’s put in front of them. A parent’s job is hard enough. Let them eat muffins.

Recipe and photo by Jenny of The Brunette Baker

Prep Time: 25 mins. | Bake Time: 20 mins.

Ingredients

3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons of chives, chopped finely.
4 tablespoons ground flax seeds, optional
3 large eggs
1 1/3 cups buttermilk
3 tablespoons canola oil, divided
3 tablespoons butter, melted
1 cup white onion, finely chopped
1 cup white button mushrooms, finely chopped
1 cup diced ham
1 cup grated cheddar cheese

Method

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with non-stick cooking spray or use cupcake liners.
2. In a frying pan over medium heat, add in one tablespoon of canola oil. Toss in onions and cook until translucent. Remove from pan and add in chopped mushrooms. Cook only until tender. Remove from heat and allow to cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, cayenne pepper, and flax seeds.
4. In a medium bowl, whisk together the eggs, buttermilk, oil, and butter. Stir in the chives, mushrooms, onions, ham, and cheese.
5. Add the wet ingredients to the dry and mix using a wooden spoon until moistened.
6. Scoop the batter into prepared muffin pan (heaping ¼ cup each for unlined muffin pan or scant ¼ cup each for lined.
7. Bake the muffins for 20 minutes or until the tops are a golden brown. Let the muffins cool in pan for 15 minutes then loosen the edges with a knife (if necessary). Transfer muffins to cooling rack.
8. Muffins will keep in an airtight container for several days. These also freeze beautifully once baked.

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Mushroom & Thyme Cheddar Tart

It works well year-round as mushrooms fit with every season. I just love the combination of the earthy mushrooms, caramelized onions & fresh herbs.

Recipe and photo by Marcella of Hey Modest Marce

Prep Time: 10 mins. | Cook Time: 30 mins.

Ingredients

1 tablespoon olive oil
1 clove of garlic, minced
1 medium yellow onion, sliced thin
1-1.5 cups of mushrooms, sliced thin (I used crimini mushrooms)
1 teaspoon fresh thyme
1 sheet of frozen puff pastry
1 cup Irish cheddar cheese, grated
2-3 sprigs of fresh thyme, for garnish

Method

1. In a saucepan over medium heat add the olive oil & garlic. Once the garlic has infused into the oil, add the sliced onions, mushrooms & thyme.
2. Let cook over medium heat for 15 minutes, until the onions begin to caramelize & the mushrooms cook down. Remove from heat & let cool.
3. While the mixture cools, prepare the puff pastry. Roll out frozen puff pastry into a square, trim edges & place on a baking sheet.
4. Brush with olive oil, top with grated cheddar & evenly distribute the mushroom mixture.
5. Bake at 400 degrees for 15 minutes, or until the pastry edges have puffed & turned a golden brown.
6. Garnish with fresh thyme sprigs, slice & serve.

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Veggie Quinoa Chili

Healthy, hearty Veggie Quinoa Chili is full of plant based protein, iron, fibre and antioxidants! The perfect winter bowl to warm your soul and fill you with delicious nutrition.

Recipe and photo by Kimberlee of Picky Diet

Prep Time: 20 mins. | Cook Time: 60 mins.

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium white onion, diced
3 cloves garlic
1 bell pepper, seeded and diced
2 cups chopped crimini mushrooms
½ cup dry quinoa, rinsed well and drained
2 28oz cans of diced tomatoes, with juices
1 cup vegetable broth
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
Fresh ground sea salt and pepper, to taste

Method

1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
2. Add the mushrooms and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
3. Add in the quinoa and barely enough water to cover it and cook on low until the quinoa has just absorbed the water
4. Now add the diced tomatoes (with the juice) and broth. Stir to combine. Increase heat to medium-high.
5. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, turmeric, cayenne pepper, paprika and salt and pepper. Bring to a boil, reduce heat to low, and simmer until thickened, about 30 minutes. Taste and season with additional spices or salt and pepper if desired.

Tips & Nutrition

Chili is a healthy food that often is topped with less healthy items like cheese and sour cream. Keep your chili healthy by topping it with sliced avocado, nutritional yeast, chopped onion or hemp seeds.

Feel free to make this chili more spicy by adding crushed red pepper, additional cayenne pepper or any spices you desire.

I like to make a double batch and freeze it in individual sized portions to be easily reheated on busy nights.

Mushroom Soup Gratinée

What a better way to warm up and stay cozy than having a delicious broth of vegetables simmering on the back burner. This mushroom soup is a bit of a twist on the classic French Onion.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 6

Ingredients

3 Tbsp unsalted butter
1 red onion, diced
1 pound cremini mushrooms, sliced
4 garlic cloves, minced
1 (.5 oz/14 g) package dried porcini mushrooms
1 Tbsp Dijon mustard
1 ½ tsp dried thyme
1 tsp salt
¼ tsp pepper
4 cups vegetable or chicken stock
1 cup red wine
6 slices sourdough bread at least 3 inches in diameter
1 cup shredded Gruyére

Method

1. Heat the butter in a Dutch oven or large saucepan over medium-high heat.
2. Add the diced onions and sauté for about 5 minutes, until they are translucent.
3. Stir in the garlic and mushrooms and continue cooking for another 8 minutes or so, until the mushrooms have softened.
4. Stir in the mustard, thyme, salt, pepper and cook another minute. Stir in the stock and wine. Bring to a boil, cover and turn the heat to medium-low.
5. Simmer for about 15 minutes. Taste and adjust the seasoning.
6. Place the bread on a baking sheet and divide the cheese among the slices.
7. Place the baking sheet under the broiler and toast until the croutons are golden brown.
8. Ladle the soup into bowls and top each with a cheesy crouton.

Mushroom Soup Au Gratin

This looks like French onion soup but has the rich mushroom flavour instead of onion. It is almost a meal itself so just add a salad and dinner is ready.

Prep Time: 12 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

2 tbsp olive oil
12 oz sliced assorted fresh mushrooms (white, crimini, portabella, shiitake, oyster)
1 small onion, chopped
1 clove garlic, minced
6 cups chicken broth
1 tsp finely grated lemon rind
1/4 tsp Each ground nutmeg and pepper
4 slices French bread (1/2″/2.5 cm thick) toasted
4 oz grated or sliced Swiss cheese
2 tbsp grated Parmesan cheese (optional)

Method

1. In a large heavy saucepan heat oil over medium high heat; sauté mushrooms, onions and garlic about 3-4 minutes or until lightly browned. Add chicken broth, lemon rind, nutmeg and pepper. Bring to a boil; reduce heat and simmer, covered for 20 to 30 minutes.

2. Ladle soup into 4 deep ovenproof bowls. Float bread on top; sprinkle with Swiss cheese and Parmesan if using. Place under broiler until bubbly and lightly browned.

Variation
Add ½ cup (125 mL) dry white wine with the chicken broth.