cooking

Jade Leaf Matcha Muffins with Spruts Nuts

Happy Wednesday all! I’m already hating this cold weather and it just started…a day ago. With cold weather comes comfort and warm foods. Especially with the holidays on their way, it’s important to still indulge but in a smart way. These Matcha Muffins are made with Jade Leaf Matcha and topped with Spruts Nuts. With a dash of cinnamon, it surely incorporates that warm holiday feeling, perfect for these cold days to come. Learn more about Jade Leaf Matcha and Spruts Nuts and check out where to buy them below. Let’s get started!

Ingredients:

  • 2 cups all purpose flour
  • 1 egg
  • 1/4 cup sugar
  • Vanilla extract
  • Cinnamon powder
  • Salt
  • Baking powder
  • 1/3 cup melted butter
  • 1 cup milk
  • Spruts Nuts
  • Jade Leaf Matcha Powder

Directions:

  1. Preheat oven to 350 degrees F and grease 12 muffin cups.
  2. Whisk the flour, salt, baking powder, Jade Leaf matcha, a dash of cinnamon, and sugar together in a mixing bowl; set aside.
  3. Whisk together the egg, melted butter, vanilla extract, and milk in another bowl.
  4. Stir the milk mixture into the flour mixture until just moistened.
  5. Divide the batter among the prepared muffin cups.
  6. Top with Spruts Nuts.FullSizeRender-1.jpg
  7. Bake in the preheated oven for about 25 minutes.
  8. Cool on a wire rack.
  9. Plate and serve!IMG_2973.JPG

Suggestions, Substitutions, Tips & Tricks:

  • Makes 12 matcha muffins.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

Jade Leaf Premium Culinary Grade matcha is sourced from a blend of first and second harvest tea leaves. Its flavor profile is closer to a Ceremonial Grade. This grade is the favorite among restaurant chefs and cafes for blending and cooking, and is especially recommend it for recipes where the matcha flavor is more at the forefront, like in lattes.IMG_2971.JPGFullSizeRender-3.jpg

  • 100% USDA Organic Matcha Green Tea Powder, All Natural, Nothing Added (naturally gluten free and vegan)
  • Authentic Japanese Matcha – sourced directly from their partner farm in Uji, Japan, providing much better quality.
  • Create Amazing Matcha Recipes – Jade Leaf premium culinary grade matcha is preferred by restaurant chefs and cafes for blending into smoothies, lattes, baked goods, and other dishes
  • Healthy Superfood – matcha is rich in antioxidants, helps boost metabolism, great source of natural energy and mental clarity

https://www.jadeleafmatcha.com

https://www.facebook.com/jadeleafmatcha

https://www.instagram.com/jadeleafmatcha/

Spruts Nuts 

Spruts are the better almond! Sprouting breaks down enzyme inhibitors so your body can focus on more important things – like fighting germs or flushing out toxins. Mimicking the germination process unlocks high concentrations in essential vitamins and minerals. The result is a clean, delicious and nutritionally dense snack.FullSizeRender-4.jpgFullSizeRender-5.jpg

Almonds enjoy praise from doctors, nutritionists and brainiacs alike.
They agree that eating almonds regularly can:

  • Promote heart health and reduce your risk of heart attack
  • Lower “bad” cholesterol
  • Help promote weight loss
  • Alkalize the body
  • Help maintain stable blood sugar and insulin levels
  • Produce sustainable energy
  • Easily digestible
  • Nutritiously dense
  • All Natural
  • No Preservatives
  • Diary-Free
  • Gluten-Free
  • Vegan
  • Protein Packed
  • Paleo Friendly
  • Cleanse Approved
  • Delectable

http://www.sprutsnuts.com

https://www.facebook.com/sproutednut

https://www.instagram.com/sprutsnuts/

 

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cooking

Spicy Noodles with Snap Peas and Mushrooms

Hi everyone! I hope everyone is having a fantastic week.

Today, I will be sharing the Spicy Noodles recipe I tried out from Blue Apron. These Spicy Noodles have such a strong flavor and is cooked with snap peas and mushrooms. They are so delicious and definitely recommended. This recipe can be made under 40 minutes and is great for leftovers, hot or cold. Let’s get started!

Ingredients:

  • Lo mein noodles
  • Snap peas
  • Mushrooms
  • Carrots
  • Garlic
  • Scallions
  • Peanuts
  • Rice vinegar
  • Yakiniku sauce
  • Mirin
  • Sambal Oleek

Directions:

  1. Fill a large pot with water. Add a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. In a bowl, combine the shiitake mushrooms and 1 cup of hot water. Peel the carrots and thinly slice into rounds. Peel and roughly chop the garlic.IMG_9956.JPGIMG_9957.JPG
  2. Cut off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of each pod. Cut in half on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the ends of the enoki mushrooms; gently separate.IMG_9958.JPG
  3. In a bowl, combine the green tops of the scallions, half the mirin, half the vinegar, and up to 1/4 of the sambal oelek, depending on how spicy you’d like the dish to be. Add the enoki mushrooms; stir to combine.
  4. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
  5. Reserving the mushroom water, carefully transfer the shiitake mushroomsto a cutting board; finely chop. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.IMG_9965.JPG
  6. Add the garlicand white bottoms of the scallions. Add the chopped shiitake mushrooms, reserved mushroom water, yakiniku sauce, and as much of the remaining sambal oelek as you’d like, depending on how spicy you’d like the dish to be.IMG_9964.JPG
  7. Cook, stirring occasionally, 5 to 7 minutes, or until slightly thickened and reduced in volume. Season with salt and pepper to taste.
  8. While the sauce continues to cook, to the pot of boiling water, add the noodles and snap peas. Cook 1 to 2 minutes, or until the noodles are heated through and the peas are slightly softened. Drain thoroughly and return to the pot.
  9. To the pot of cooked snap peas and noodles, add the sauce and remaining vinegar; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated.
  10. Garnish with the peanuts. Plate and serve!IMG_9966.JPGIMG_9967.JPGIMG_9968.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add as much seasoning as you want and make it as spicy as you want.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz