Free Muffin Tin Chef by Matt Kadey Page A

crumbs or quick-cook rolled oats (not instant)
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground pork
    For the Chutney: Combine all the ingredients in a medium saucepan. Heat over medium heat until the apples begin to sizzle, then reduce the heat to medium-low and cook, covered, until the apples have softened and begun to break down, about 15 minutes.
    For the Pork Cakes: Preheat the oven to 375°F. In a large bowl, lightly beat the egg. Mix in the shallot, garlic, jalapeño, sage, mustard, cumin, bread crumbs or oats, salt, and pepper. Gently mix in the ground pork until well combined. Divide the mixture among 12 medium muffin cups and bake until an internal temperature of 160°F is reached, about 25 minutes. Let cool for several minutes before unmolding. Serve with the apple-plum chutney.

BEAN LOAVES WITH TOMATO JAM
    This vegan version of an American classic has a texture that’s very similar to its meat-containing brethren. Give it a try on vegetarians and meat eaters Serves 6 V, F
    Tomato Jam:
    1 pound plum (Roma) tomatoes (about 4)
2 tablespoons coconut palm sugar or other granulated sugar
1 tablespoon lemon juice
1 teaspoon paprika, preferably smoked
1/2 teaspoon salt
1/4 teaspoon pepper
    Â 
    Bean Loaf:
    1 cup quick-cook rolled oats (not instant)
1 small onion, finely diced
2 cloves garlic, chopped
1/2 cup sunflower seeds
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon chili powder salt and pepper
    For the Tomato Jam: Using a sharp knife, slice a shallow X into the bottom of each tomato. Fill a medium saucepan about halfway with water and bring to a boil. Drop the tomatoes into the boiling water for about 15 seconds and remove with a slotted spoon. When cool enough to handle, peel back the skin from the tomatoes, starting at the points created by the X. Slice in half, remove the seeds, and chop.
    Combine the tomatoes and sugar in a medium saucepan. Let stand at room temperature for 10 minutes. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes, stirring often. Stir in the lemon juice, paprika, salt, and pepper. Cook until thickened, about 10 minutes.
    For the Bean Loaf: Preheat the oven to 375°F. In a food processor, process the oats until broken down and powdery. Add the onion, garlic, and sunflower seeds and pulse until well combined. Add the chickpeas, pinto beans, tomato paste, cumin, thyme, chili powder, and salt and pepper to taste. Blend until a thick paste forms, making sure to leave a little bit of texture. Divide the mixture among 12 medium muffin cups and bake for 20 minutes. Let cool for several minutes before unmolding. Serve topped with warm tomato jam.

SWEET POTATO SHEPHERD’S PIE
    Shepherd’s pie has jumped out of the casserole dish and into the muffin tin. Replacing the white spud topping with sweet potato adds earthy sweetness and a splash of color. These are actually even better after a day or two sitting in the fridge. Serves 6 F
    2 medium sweet potatoes, peeled and diced
1 tablespoon unsalted butter
1/4 teaspoon ground nutmeg
2 tablespoons flour
1 tablespoon grapeseed or canola oil
1 small onion, finely diced
1 medium carrot, finely chopped
1 medium turnip, finely chopped
3 garlic cloves, minced
1/2 cup frozen corn kernels
2/3 pound ground turkey breast or chicken breast
1/2 cup bread crumbs
2 tablespoons tomato paste
2 teaspoons grainy mustard or Dijon mustard
1 large whole egg, lightly beaten
1 large egg white
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese (about 2 ounces)
    Steam or boil the sweet potatoes until very tender. Transfer to a medium bowl and mash with the butter, nutmeg, and flour; set aside. Heat the oil in a large skillet over medium heat. Cook the onion, carrot, turnip, and garlic until the vegetables are tender,