Sunday, July 15, 2012

Home: Muffins & Soup

After a long trip with over 10 hours of layovers, it feels so good to be home!

One of the things I missed most while being gone was my kitchen. Baking and cooking are honestly two of the most relaxing activities for me. I got to bake a little with my grandma in Oregon, but it's just not the same as being in your own kitchen.

Now that I'm back, I can bake my heart out! My only problem is that Caleb is no longer around to eat everything up, and Dad travels often, so I'm going to need some taste-testers here. I mean, really, I don't think it'd be such a good idea to have a whole batch of sweets to eat just between my mom and me...wait, what am I saying?? Mom-- let's just eat muffins and cookies for dinner when it's the two of us!

Gluten-free Blueberry Muffins (with Pamela's baking&pancake mix) 
Recipe from here: Confessions of a gluten-free mom
- 1 & 3/4 cup Pamela’s Pancake Mix
-1/4 cup butter or coconut oil (I used Viva bio "butter")
-1/2 cup + 2 TBS milk (or soy milk)
-1/2 cup white sugar
-1 egg
-1 tsp. vanilla
-3/4 cup frozen blueberries (if using not-frozen, coat with 1 tbsp corn starch before folding into batter)

Preheat oven to 350ยบ (180C). Mix all ingredients together except blueberries. Slowly fold in the blueberries- you don't want the batter to be purple! Line a muffin tin with little paper cups, or butter the tin. Fill with batter almost to the top.

Bake for 22-25 Minutes. Test with a knife or a toothpick to make sure they are cooked through.

Makes about 8-10 muffins.

But, since it probably wouldn't be good for our bodies to just have sweets for dinner, we could also have soup too. A comforting, hearty, simmering soup. Yeah, that sounds pretty good.

Sun-dried Tomato Lentil(+) Soup
-2 carrots, grated
-1/2 onion, finely chopped
-2-3 tbsp olive oil
-2 garlic cloves
-2/3 cup dried lentils
-1/2 cup dried white beans
-1/3 cup dried peas or split peas
-1/2 cup sun-dried tomatoes, packed in oil, coarsely chopped
-4-5 cups chicken broth (or bouillon)- or 2 cups bouillon, 2 cups water
-1 tsp dried oregano
-1/2 tsp dried parsley (or a handful fresh)
-1/2 tsp spice mix of your choice- I used this Adobo seasoning
-1 bay leaf
-salt to taste, pepper to taste

Rinse the beans and peas well, then soak in warm water for 15 minutes. Heat oil in a medium/large pot over medium heat. Cook onion, carrot and garlic, stirring occasionally, for 5 minutes or until soft. Stir in remaining ingredients, and bring to a light boil. Reduce heat to low. Cover, and simmer for 2 hours or until beans are soft, making sure to stir occasionally to prevent burning the bottom of the pot. Add extra water if needed. Remove and discard the bay leaf.

Tip: To reduce cooking time, soak beans overnight.
Keeping the soup warm while waiting for mom to finish her phone call with Grandma and Bapa! :)

Have a wonderful meal!

1 comment:

  1. Yes! Muffins and cookies...and salads and coffee and lots of fresh fruit! Sounds like some good meals when it's just us girls in the house!


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