Muffin Tin Chef by Matt Kadey Read Free Book Online Page A

full of water, add the baking soda, and bring to a boil. Add half of the dough rounds to the water and boil for 1 minute. Using a slotted spoon to drain off any excess water, remove the boiled dough pieces. Repeat with remaining dough rounds. Place the rounds in 24 mini muffin cups, brush each with egg wash, and sprinkle the tops with coarse salt. Bake until golden brown on top, about 15 minutes. Let cool for several minutes before unmolding.
    For the Mustard Sauce: Place the yogurt, mustard, and honey in a small bowl and whisk until combined. Serve with the pretzel bites.

MINTED AVOCADO CUPS
    Crunchy wontons provide a nice contrast to the fresh-tasting, creamy avocado mixture. The filling doesn’t store well, so try to whip it up as close to serving as possible. Serves 6 to 12 V
    24 wonton wrappers grapeseed or canola oil, as needed
2/3 cup low-fat sour cream juice of 1 lime
2 tablespoons finely chopped fresh mint
1 garlic clove, grated
1/4 teaspoon salt hot sauce or cayenne pepper
4 ripe avocados, diced
    Preheat the oven to 375°F. Using a pastry brush, lightly coat both sides of the wonton wrappers with oil. Press the wrappers into 24 mini muffin cups, making sure the bottoms are as flat as possible. Bake until golden and crisp, 8 to 10 minutes, being careful not to burn them. Let cool for several minutes before unmolding.
    In a large bowl, stir together the sour cream, lime juice, mint, garlic, salt, and hot sauce or cayenne pepper to taste. Gently stir in the avocado until coated. Divide the avocado mixture among the wonton cups and serve.

APPLE AND SAUSAGE MINI QUICHES
    These delights hit the sweet, smoky, and savory taste notes. Look for puff pastry in the frozen food department of your grocer. Of course, if you have a cherished DIY pastry recipe, by all means use it. (I don’t pretend to have the knack for making good puff pastry.) You can also find prerolled puff pastry at some grocers. Serves 6 to 12
    7 ounces (1/2 package) puff pastry, thawed
4 large eggs
1/2 cup cooked chorizo sausage, finely chopped
1 small apple, finely diced
2 ounces camembert or brie cheese, diced
2 teaspoons grainy or Dijon mustard
1 tablespoon fresh thyme salt and pepper
    Preheat the oven to 375°F. Grease 24 mini muffin cups with butter. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Cut 24 (2-inch) rounds using a cookie cutter, a 1/4-cup measure, or similar object about the size of the top of a mini muffin cup. Carefully press the pastry rounds into the prepared muffin cups, making sure the bottoms are flat. Poke the bottoms with a fork to prevent puffing.
    In a large bowl, lightly beat the eggs and stir in the sausage, apple, cheese, mustard, thyme, and salt and pepper to taste. Divide the mixture among the pastry cups and bake until the eggs are puffed and set, about 15 minutes. Let cool for several minutes before unmolding.

STARS OF THE SHOW: MAIN DISHES
    With a little bit of creativity, it’s easy to use your muffin tin to turn out all-star entrees. Several of the recipes in this chapter, such as lasagna and meatloaf, are classic main dishes, but with the unexpected sparkle of being round, not flat. I’m a big proponent of Meatless Mondays (and Tuesdays!) as way to reduce the burden that our heavy intake of animal protein is having on our health and the planet’s, so I’ve included a number of mains that work within the spirit of this noble cause. Best of all, all these make for wonderful leftovers so you’re set for another meal or two during a busy work week. When possible, I’ve imbued these recipes with as many good-for-you ingredients such as whole grains, lean proteins, and vegetables as possible. But I guess that’s just the dietitian in me at work.

LASAGNA ROLLS
    Most muffin tin lasagnas floating around the Web use wonton wrappers, but I think a more authentic and flavorful result comes from taking the extra effort to use lasagna noodles. When using