Monday, December 19, 2011

Pasta and White Beans

Someone on a message board awhile back mentioned this as a quick, cheap meal, so we tried it tonight. Yummy, healthy, and cheap, what more can one ask for?!?!

Cook 6-8 oz whole wheat pasta of your choice (we used the corkscrews)
Meanwhile, saute some chopped onion and chopped celery (I used one small onion and 3 stalks (is a stalk the whole thing or one "spear"? 3 spears is what I used . . .) of celery) in some butter or olive oil. Add 2 cans great northern beans, drained (make it cheaper, and healthier, by cooking dry beans), and heat through. While it's all heating, go through your spice cabinet and add whatever herbs & spices sound good. I used some adobe seasoning, another seasoning blend that someone gave me, not sure what all is in it, some sage, and some sea salt. When the pasta's done, stir it into the bean mixture and serve, topped with parmesan if you like.

Kids are chowing down on it, so I call it a success :)

Wednesday, December 14, 2011

Jam Surprise Muffins

I adapted this recipe from this site.

(Makes 12 muffins)

1 egg
3/4 c milk
1/2 c butter or coconut oil, melted
2 c ww flour
1/3 c sucanat
1 Tbsp baking powder
1 tsp salt
Juice sweetened preserves for filling

Preheat oven to 400F and grease muffin pans. Combine flour, sucanat, baking powder and salt.
In a separate bowl beat egg slightly and add milk and melted butter/oil.  Add to dry ingredients. Stir until just moist (do NOT overmix).

Spoon batter into muffin pan, filling each cup about 1/2 full. Add a spoonful of preserves to each muffin, then top with additional muffin mix.

Bake until golden, about 15-20 min.

Tuesday, December 13, 2011

Garam Masala Lentil Soup

Adapted from this site:

1 lg onion, chopped
2 Tbsp coconut oil
3 garlic cloves, chopped
1/2 tsp turmeric
1 c lentils, rinsed
1 c brown rice
8 c water
1 can of coconut milk (14oz)
Salt to taste

In lg pot cook onions an turmeric in oil for about 5 min. Add garlic. Cook about 5 min more. Add water, lentils and rice and bring to a simmer.Turn heat to low and cook until lentils and rice are soft, about 45 min.
Use immersion blender to blend to desired consistency.

Make Tadka:
1/4 c coconut oil
3/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg

Melt coconut oil in small saucepan. Add spices and stir until you can smell the spices. Don't burn! 

Whisk Tadka into the soup. Add coconut milk, bring back to a simmer, add salt to taste, and serve.