23 December 2008

Walnut muffins

This muffin recipe was largely inspired by some similar ones in Recipes from the Weimar kitchen, and some important constraints on this morning's breakfast. In particular, I had no eggs on hand, nor any milk. This eliminated the usual muffin recipes that call for eggs or dairy. Additionally, I wanted yeast as the leavening. The resulting muffins were pretty good...

Begin by dissolving

2 teaspoons of dried yeast, and
3 tablespoons honey


1-1/4 cups warm water. If this doesn't begin to froth in about 5-10 minutes, the yeast aren't up for the task of raising the muffins... I keep my yeast in the freezer, so sometimes they take a while to warm up. While the yeast are getting warmed up, mix the dry ingredients:

1 cup whole wheat pastry flour,
1 cup wheat germ, and
1 teaspoon salt.

Cut in

a few teaspoons of olive oil or vegetable shortening, and
1/2 teaspoon vanilla.

Then briefly mix the wet ingredients into the dry. Fold in

1/2 cup (or so) of finely chopped walnuts, and

drop into greased a muffin pan. Preheat the oven to 325 deg F, and let the muffins rise for 10 minutes or a little longer. Then, bake for 12 minutes.

02 December 2008

Compost soup

The name was given by Edwin, and in terms of appearance (and texture!) it is quite apt.

Begin by chopping

2 onions,
4 cloves garlic,
1 carrot, and
1 potato.

Heat and fry the above vegetables in some oil and

rosemary, and
1 bay leaf.

Cook until the onions brown. Then add

1 can garbanzo beans,
4 oz. frozen spinach,
1 can diced tomatoes, and
6 cups of water.

Bring to a rapid boil and cook for 20 minutes. Lower the heat and add 8 slices of cubed bread. Serve with grated romano cheese.