This was an experiment, and it turned out wonderfully! :)
3 eggs
2 1/2 cups brown sugar
1 cup butter (NOT margarine!!!!!!!!!), melted
1 1/2 cups water (or milk)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups whole wheat flour
2 Tbsp flaxmeal
2 Tbsp bean flour
Beat together the eggs, sugar and melted butter. Add in water, salt, poppy seeds, vanilla, almond flavoring, and flax. Stir quickly together. Top with flour (both wheat and bean) and sprinkle with baking powder. Use wire whisk to mix just until moistened! Do not over-mix as that will make the muffins more dense and 'rubbery'. The mixture will be very thin.
Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
This makes 3 dozen poppy seed muffins (or 18 Jumbo). I like to make 12 muffins, and two loaves. Tastes great either way!
Friday, October 2, 2009
Thursday, September 24, 2009
Simple Beans
This is how I prepare beans. I eat them like this, or use them as a base for many of my soups or dips. With this recipe, you can make TONS AND TONS (you can double, triple quadruple...), divvy it out into 2-4 cup portions and freeze to use later. They last for months in the freezer, and have become my 'fast food' option! :)
2 c. beans (any kind)
Water (a LOT. I never measure. I just pour it in. Maybe 8 cups?)
1 Bay leaf
1 whole, peeled onion
3-4 whole, peeled garlic cloves
1-2 Tbsp Olive Oil (or Canola Oil--the oil keeps the beans from foaming too much and boiling over.)
Rinse and clean beans. Pour beans in large pot and add all ingredients. Bring to a boil, then put on Low for around 5 hours. Add salt or chicken boullion to taste right before serving. Voila! :)
As you can see, I don't presoak my beans. I also don't do the quick soak. I just cook them straight from dry and eat them. For many people, this doesn't agree with their 'systems'. If you prefer to soak them overnight, just soak them, rinse, then cook for 2 hours. If you prefer a quick soak, just boil them for 10 minutes, turn off the heat and let sit for about 1 hour. Rinse, then cook for 2 more hours. To me, this is a pain in the neck, so I just let them sit and cook, and it works for us. Lazy? Yes. Still yummy? Yes. :)
2 c. beans (any kind)
Water (a LOT. I never measure. I just pour it in. Maybe 8 cups?)
1 Bay leaf
1 whole, peeled onion
3-4 whole, peeled garlic cloves
1-2 Tbsp Olive Oil (or Canola Oil--the oil keeps the beans from foaming too much and boiling over.)
Rinse and clean beans. Pour beans in large pot and add all ingredients. Bring to a boil, then put on Low for around 5 hours. Add salt or chicken boullion to taste right before serving. Voila! :)
As you can see, I don't presoak my beans. I also don't do the quick soak. I just cook them straight from dry and eat them. For many people, this doesn't agree with their 'systems'. If you prefer to soak them overnight, just soak them, rinse, then cook for 2 hours. If you prefer a quick soak, just boil them for 10 minutes, turn off the heat and let sit for about 1 hour. Rinse, then cook for 2 more hours. To me, this is a pain in the neck, so I just let them sit and cook, and it works for us. Lazy? Yes. Still yummy? Yes. :)
Wednesday, September 23, 2009
Black Bean Soup
This is the most fantastic soup! Oh, so yummy and simple!!
4 c. Black Beans (prepared or 2 cans)
3-4 potatoes, diced
½ lb cooked ham, cut in pieces
4-5 tsp beef bouillon
1 small onion, chopped
1/4 cup mild chili peppers (Optional)
2-3 cloves garlic, minced
1 tsp ground cumin
1 ½ tsp oregano
½ tsp thyme
dash of ground cloves
Combine all ingredients in crock pot. Cook on low 8-10 hours, or high 4-5 hours. (If you would rather prepare in a sauce pan, simmer all ingredients for 45 minutes.)
Garnish: Sour cream (I make my tofu sour cream for this. It tastes wonderful!) and fresh diced tomatoes.
Meal Ideas:
Black Bean Soup
Homemade Tortillas (I use the Masa Harina. You can find it almost anywhere.)
4 c. Black Beans (prepared or 2 cans)
3-4 potatoes, diced
½ lb cooked ham, cut in pieces
4-5 tsp beef bouillon
1 small onion, chopped
1/4 cup mild chili peppers (Optional)
2-3 cloves garlic, minced
1 tsp ground cumin
1 ½ tsp oregano
½ tsp thyme
dash of ground cloves
Combine all ingredients in crock pot. Cook on low 8-10 hours, or high 4-5 hours. (If you would rather prepare in a sauce pan, simmer all ingredients for 45 minutes.)
Garnish: Sour cream (I make my tofu sour cream for this. It tastes wonderful!) and fresh diced tomatoes.
Meal Ideas:
Black Bean Soup
Homemade Tortillas (I use the Masa Harina. You can find it almost anywhere.)
Tuesday, September 22, 2009
Fresh Chunky Salsa
This is a nice fresh chunky salsa that I like (and that says something, because I don't usually like salsa)!
8 tomatoes--seeded, drained, finely chopped
1/2 c diced green bell pepper (***this is optional. I've made it without, and it tastes great. I also don't like spicy, so if you want a kick, you could substitute with a hot pepper such as a jalapeno, or scotch bonnet...)
1 medium yellow onion, finely chopped
3-4 cloves garlic, minced (I use my garlic press)
Juice of 1 small lime
1 Tbsp Olive Oil (Extra Virgin is best)
1/2 c chopped fresh cilantro AND/OR parsely (both are good!!)
3/4 tsp dried oregano
1 tsp salt
dash pepper (to taste)
Combine all ingredients in a mixing bowl with a lid. Cover, and let stand at room temp. for about an hour. Serve as is, or chill. Keeps for about 3-4 days in the fridge.
(Goes really well with Black Bean Dip!!)
8 tomatoes--seeded, drained, finely chopped
1/2 c diced green bell pepper (***this is optional. I've made it without, and it tastes great. I also don't like spicy, so if you want a kick, you could substitute with a hot pepper such as a jalapeno, or scotch bonnet...)
1 medium yellow onion, finely chopped
3-4 cloves garlic, minced (I use my garlic press)
Juice of 1 small lime
1 Tbsp Olive Oil (Extra Virgin is best)
1/2 c chopped fresh cilantro AND/OR parsely (both are good!!)
3/4 tsp dried oregano
1 tsp salt
dash pepper (to taste)
Combine all ingredients in a mixing bowl with a lid. Cover, and let stand at room temp. for about an hour. Serve as is, or chill. Keeps for about 3-4 days in the fridge.
(Goes really well with Black Bean Dip!!)
Black Bean Dip
One of my most favorite dips in the entire world!
4 cups cooked black beans (you can use two cans if you would like, I prefer to prepare them myself. If you use the cans, make sure you drain all the liquid!!)
3-4 whole cloves garlic
1/4 c Fresh cilantro (or parsley, if you can't find cilantro. Dried does work, just not as flavorful. Use about 2 Tbsp if substituting dried.)
1/4 c Water
2 Tbsp Olive Oil
3 Tbsp freshly squeezed Lime Juice (lemon juice can be substituted, but, again, just doesn't taste quite as good...)
1tsp Salt (or more, to taste)
1 tsp ground Cumin
Place all ingredients in a blender and blend on high until smooth! Tada!! (If you need to add more liquid, alternate adding more lime juice and olive oil by the 1/2 tsp.)
Quick Meal ideas:
Eat this with your favorite chips as a light lunch (I sometimes sprinkle the beans with feta cheese and that adds a very Central American taste to it.)
Use in a burrito for a fun replacement of the usual refried beans!
This is always a hit at parties!
4 cups cooked black beans (you can use two cans if you would like, I prefer to prepare them myself. If you use the cans, make sure you drain all the liquid!!)
3-4 whole cloves garlic
1/4 c Fresh cilantro (or parsley, if you can't find cilantro. Dried does work, just not as flavorful. Use about 2 Tbsp if substituting dried.)
1/4 c Water
2 Tbsp Olive Oil
3 Tbsp freshly squeezed Lime Juice (lemon juice can be substituted, but, again, just doesn't taste quite as good...)
1tsp Salt (or more, to taste)
1 tsp ground Cumin
Place all ingredients in a blender and blend on high until smooth! Tada!! (If you need to add more liquid, alternate adding more lime juice and olive oil by the 1/2 tsp.)
Quick Meal ideas:
Eat this with your favorite chips as a light lunch (I sometimes sprinkle the beans with feta cheese and that adds a very Central American taste to it.)
Use in a burrito for a fun replacement of the usual refried beans!
This is always a hit at parties!
Monday, September 21, 2009
Lemon Herb Quinoa
This is a grain from South America. Pronounced 'Kee-no-ah'. It tastes like a mix between brown rice and cous cous. Super yummy!!
1 c quinoa
1 Tbsp olive oil
2 tsp chicken bouillon
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary
1 Tbsp lemon juice
2 c water
First, rinse the quinoa under fast running cold water. (It has a somewhat bitter taste to it, so the rinsing washes it away. The amount of bitterness you can handle will tell you how long to rinse it! Like bitter? Don't rinse it! Don't like bitter? Rinse for 5 minutes!) While rinsing, pour the olive oil into a small sauce pan and turn on the heat! Add the rinsed quinoa plus all the herbs--not including the water and lemon--and stir constantly over med-hi heat until you see the little quinoas bouncing around with the heat. Add the lemon and water, and let simmer until the water is gone. (About 15 minutes) Serve warm. Goes well with chicken, fish, and pork, and veggies!!
1 c quinoa
1 Tbsp olive oil
2 tsp chicken bouillon
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary
1 Tbsp lemon juice
2 c water
First, rinse the quinoa under fast running cold water. (It has a somewhat bitter taste to it, so the rinsing washes it away. The amount of bitterness you can handle will tell you how long to rinse it! Like bitter? Don't rinse it! Don't like bitter? Rinse for 5 minutes!) While rinsing, pour the olive oil into a small sauce pan and turn on the heat! Add the rinsed quinoa plus all the herbs--not including the water and lemon--and stir constantly over med-hi heat until you see the little quinoas bouncing around with the heat. Add the lemon and water, and let simmer until the water is gone. (About 15 minutes) Serve warm. Goes well with chicken, fish, and pork, and veggies!!
Seasoned Salt
This is my own version of Lawry's Seasoned Salt. It's almost identical...and yet I know just what is in it! :)
1 c. Salt
4 Tbsp Paprika
3 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
Place all ingredients in an airtight container (I use an old Lawry's Salt 16 oz container). That's it! Enjoy!!
1 c. Salt
4 Tbsp Paprika
3 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
Place all ingredients in an airtight container (I use an old Lawry's Salt 16 oz container). That's it! Enjoy!!
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