Muffin Tin Chef, Matt Kadey [best summer reads txt] 📗

(www.pamperedchef.com)

Stoneware and well-performing mini muffin tins.

Demarle at Home (www.demarleathome.com)

Makers of the outstanding Flexipan muffin trays. Bid adieu to stressful unmolding.

PaperChef (www.paperchef.com)

Non-stick muffin cup parchment paper liners.

Wilton (www.wilton.com)

An assortment of silicone and sturdy metal muffin tins.

Foods

Bob’s Red Mill (www.bobsredmill.com)

A dizzying array of dried beans, flours, and grains. Bob, you rock!

California Olive Ranch (www.californiaoliveranch.com)

Gourmet-tasting olive oil without the hefty price tag.

Eden Organic (www.edenfoods.com)

A good source for organic canned items such as beans packed in BPA-free cans.

Lundberg Family Farms (www.lundberg.com)

Delicious whole-grain rice varieties, gluten-free pasta, and brown rice syrup.

Manitoba Harvest (www.manitobaharvest.com)

Forward-thinking company supplying hemp foods such hemp seeds, hemp milk, and hemp protein powders.

MatchaSource (www.matchasource.com)

Your best bet for superior matcha green tea powder. I’m particularly fond of the Gotcha Matcha. A splurge never tasted so good.

Navitas Naturals (www.navitasnaturals.com)

A stunning offering of unique foods, including coconut palm sugar, raw cocoa powder, cocoa nibs, and a variety of superfruit powders such as acai. I think they should hire me to scout for products in exotic locales.

Nutiva (www.nutiva.com)

One of the best coconut oils around. They also carry hemp seeds and oil, chia seeds, and more.

Royal Hawaiian Honey (www.royalhawaiianhoney.com)

Local honey is always a smart buy, but these tasty honeys are so temptingly good you’ll want to keep a jar on hand.

Sun-Maid (www.sunmaid.com)

Plenty of dried fruit options that are consistently good quality.

Nielsen-Massey Vanillas (www.nielsenmassey.com)

Top-notch vanilla, almond, and other flavoring extracts.

Wild Planet (www.wildplanetfoods.com)

A selection of sustainably caught canned seafood packaged in BPA-free tins. Try them and you’ll never go back to the mass-marketed stuff.

Zico (www.zico.com)

Ultra-refreshing coconut water. Their chocolate flavor is particularly brag worthy.

Conversions

MEASUREEQUIVALENTMETRIC1 teaspoon--5 milliliters1 tablespoon3 teaspoons14.8 milliliters1 cup16 tablespoons236.8 milliliters1 pint2 cups473.6 milliliters1 quart4 cups947.2 milliliters1 liter4 cups + 3 1/2 tablespoons1000 milliliters1 ounce (dry)2 tablespoons28.35 grams1 pound16 ounces453.49 grams2.21 pounds35.3 ounces1 kilogram325°F/350°F/375°F/400°F--165°C/177°C/190°C/200°C

RECIPE INDEX

A

Almond Protein Bites

Almond-Cherry Clafoutis

Apple and Sausage Mini Quiches

Apple Pie Filling

Apricot Jam–Stuffed Bread Cups

B

Bacon and Eggs

Baked Eggs in Prosciutto Cups

Baked Oatmeal

Baklava Cups

Basil Pesto

Bean Loaves with Tomato Jam

Bitty Burgers

Black Bean Cups with Smoky Avocado

Broccoli-Bean Cakes with Garlic-Lemon Butter Sauce

Broccoli-Mushroom Frittatas

Butternut Squash Soufflés

Butternut Squash and Caramelized Onion Pizza

C

Cappuccino Cups

Caprese Cups

Carrot Cakes with Maple Frosting and Candied Carrot

Cheddar-Sage Biscuits

Chicken Italiano Pizza

Chicken-Rice Cabbage Rolls

Corn Cakes

Cottage Cheese–Pesto Muffins

Crab Cakes with Corn-Tomato Relish

Crustless Smoked Salmon Quiches

Curried Shrimp Cups

Curry Tuna Noodle Casserole

E

Edamame-Stuffed Rutabaga Cups

Egg and Sausage Polenta Cups

Eggplant Parmesan

Extra-Moist Chocolate Cakes

F

Falafels with Asparagus Hummus

Fish Tacos

French Toasties with Blueberry Compote

Frozen Berries with White Chocolate Cashew Cream

Frozen Raspberry-Lemon Muffins

Fruity Energy Bites

G

German Pear Pancakes

Goat Cheese–Mushroom Phyllo Bites

Granola Rounds

H

Hot Cross Cranberry Buns

Huevos Rancheros with Salsa Verde

J

Jalapeño Cheese Rolls

L

Lasagna Rolls

Lemon Cakes with Blueberry Compote

M

Mashed Potato Cups with Curry Sour Cream

Meatloaves with Chimichurri Sauce

Microwave Quinoa Cakes with Maple Almond Butter

Mini Macaroni and Cheese

Minted Avocado Cups

N

No-Bake Cheesecakes with Raspberry Sauce

O

Orange Panna Cottas with Java-Fig Compote

Orange Popovers with Raspberry-Chia Jam

P

Pancetta Cups with Fig Jam

Parmesan Hash Browns

Peach Oatmeal Bake

Peach Pie Filling

Peach-Stuffed French Toast Bowls with Vanilla-Scented Yogurt

Pecan Tarts

Petite Pies

Pistachio Butter–Dark Chocolate Cups

Pizza Bites with Marinara Sauce

Pizza Dough

Pomegranate Fruit Salad

Pork Cakes with Apple-Plum Chutney

Pretzel Rounds with Honey Mustard Dipping Sauce

Prosciutto Cheese Puffs

Q

Quinoa, Kale, and Feta Bake

Quinoa Mushroom Cakes with Sriracha Aioli

R

Raspberry Semifreddo with Pecan Crust

Ratatouille Muffins

Rice-Veggie Bake with Almond Cream Sauce

Roasted Garlic Cornbread

S

Salmon Cakes with Grilled Peach Salsa

Samosa Puffs with Green Chutney

Savory Smoked Salmon and Cheese Muffins

Seedy Rounds

Smoked Mackerel Mousse Cups

Sour Cherry–Mint Pops

Spanish Omelet

Spinach Dinner Rolls

Spinach Dip Bowls

Spinach Pesto–Bacon Pizza

Spinach Quiches

Steak Burritos Bowls

Strawberry Yogurt Tarts

Stuffins

Sweet Potato Brownie Bites

Sweet Potato Shepherd’s Pie

Sweet Potato–Swiss Chard Gratins

Sweet-and-Sour Tofu Spring Rolls

T

Taco Cups

Tomato-Egg Tartlettes

Turkey Pot Pies

Turkey-Parmesan Muffins

Two-Cheese Smoky Chicken Cups

W

Wild Rice Cabbage Rolls

Y

Yogurt-Cantaloupe Pops

Yorkshire Pudding with Mushroom Gravy

Acknowledgments

There was no shortage of individuals who contributed to this book in one way or another. Thank you to the real farmers at the St. Jacob’s Farmers’ Market for continuing to grow and sell real food despite a food system that continues to be up against you. Thank you to Mickey McGuire of Mickey McGuire’s Cheese for always proving that high-quality cheese is not fungible with mass-produced impostors. My taste buds thank the representatives of the companies mentioned in the resource section. To our neighbor Kristijana Rakic, a big high-five for having the willing palate to try out many of the recipes that adorn this book. Thank you Kelly Reed at Ulysses Press for having the confidence that I could succeed at completing my first cookbook. Joan and John Macarthur, your unwavering support from my humble beginnings as an unsatisfied personal trainer to a busy recipe developer and writer is something I cherish greatly. Though we no longer see each other as much we should, to Mom, Dad, and brother, Glen, I can’t express enough how much my professional success is tied to your loving nourishment over the years.

Most importantly, I can’t thank enough my partner and recipe guinea pig Tabi Ferguson. Working on this book while maintaining a busy writing career at times seemed like a Sisyphean effort, turning me into a grumpy companion at the dinner table. You stood by me with great compassion during my lowliest moments, and for that, I have never loved you more.

About the Author

MATT KADEY is a registered dietitian, freelance nutrition writer, recipe developer, and travel photographer based in Waterloo, Ontario, Canada. As a prolific magazine writer, his nutrition, recipe, and travel articles have appeared in dozens of prestigious publications, including Men’s Health, Alive, Women’s Health, Shape, Prevention, Eating Well, Men’s Journal, Vegetarian Times, Runner’s World, Bicycling, and Fit Pregnancy. As an avid cyclist, Matt has cycled and feasted his way through numerous countries, including Sri Lanka, New Zealand, Laos, Thailand, Cuba, Cambodia, Ireland, Ethiopia, Belize, and Jordan. He is also a former provincial mountain bike champion in his age category. You can find Matt at mattkadey.com or www.muffintinmania.com where he continues his infatuation with the muffin tin.

About Muffin Tin Chef

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