A-B-C Muffins

June 21, 2008 at 4:12 pm (Aldi ingredients, all-purpose flour, apple juice, apples, baking powder, bananas, Breads, Breakfast, cashews, cinnamon, granulated sugar, oven, Vegetarian)

A-B-C Muffins

Apples, Bananas and Cashews. 🙂

2 cups unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 cup sugar
1 1/2 cups apple juice
1 medium apple, peeled, cored and chopped
2 ripe bananas, mashed
1/2 cup cashews, chopped
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Preheat the oven to 325°F. Lightly oil the muffin pan. Combine the dry ingredients and mix well. Add the apple juice, apple, banana and cashews and stir well. Fill the muffin cups two-thirds full. Bake for 20 to 25 minutes, or until slightly raised and lightly browned. Makes 10-12 muffins.

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Double Mushroom Soup

June 20, 2008 at 2:03 pm (all-purpose flour, butter, dried mushrooms, garlic, mushrooms, onion, paprika, salt, sour cream, stovetop, vegetable stock, yogurt)

Double Mushroom Soup

You make this soup with both dried and fresh mushrooms and just a touch of garlic, paprika and thyme. Your guests will enjoy sipping this soup while waiting for a souffle to finish cooking.

1/2 cup dried mushrooms
1 cup warm water
About 3 cups vegetable stock
2 tablespoons butter or margarine
1 small onion, coarsely chopped
1 clove garlic, minced or pressed
1/2 lb fresh mushrooms, sliced
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon thyme leaves
Salt
About 1/3 cup plain yogurt or sour cream
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Cover dried mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discarding any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid; reserve.

In a 3-quart pan over medium-high heat, melt butter. Add onion, garlic, and fresh mushrooms; cook, stirring occasionally, until vegetables are golden and pan juices have evaporated. Stir in flour, paprika and thyme. Add reserved stock mixture and dried mushrooms. Cook, stirring, until soup thickens slightly. Reduce heat; cover and simmer for 30 minutes.

In a blender or food processor, puree soup, a portion at a time, until smooth. add salt to taste.

Garnish each serving with a spoonful of yogurt or sour cream. Makes four 1-cup servings.

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Finnish Summer Soup

June 20, 2008 at 1:55 pm (all-purpose flour, baby carrots, frozen whole baby carrots, half-and-half, new potatoes, salt, small boiling onions, soup, stovetop, white pepper)

Finnish Summer Soup

Summer’s most tender offerings – petite new peas, baby carrots, tiny oions, new potatoes – bob in a light cream soup. For a luncheon, you could serve mdoerate-size portions of this delightful soup with an array of decorated open-faced sandwiches. For supper you could serve larger portions accompanied by a bread-and-cheese platter.

2 cups water
4 to 6 small thin-skinned potatoes, peeled and halved
1 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons butter or margarine
6 small boiling onions, or 6 green onions (including tops), cut into 3-inch lengths
12 very young fresh baby carrots (1/2 pound) or 8 oz frozen whole baby carrots
1/2 lb fresh young green beans, cut into 1-inch lengths, or 9 oz frozen cut green beans
2 cups fresh, shelled, tiny peas or 10 oz frozen tiny green peas
2 cups half-and-half (light cream)
3 tablespoons all-purpose flour
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Heat water to boiling in a wide 5-quart pan; add potatoes.l Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.

In a small bowl, stir together half-and-half and flour until smooth; stir into simmering vegetables. Cook, stirring, until soup is slightly thickened (about 5 minutes). Makes five 1 2/3-cup servings.

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Hummus

June 20, 2008 at 1:41 pm (7 ingredients or less, Appetizers, blender, canned garbanzos, food processor, garlic, lemon juice, no-cook, olive oil, parsley, pepper, salt, sesame seeds, tahini)

Hummus

For a classic presentation of this Middle Eastern dish, spread hummus on a rimmed plate. Make a design with a spatula, then drizzle olive oil over it. Or simply garnish hummus with parsley. Pocket bread makes a fine accompaniment.

15 oz can garbanzos
1/4 cup tahini, OR 1/4 cup toasted sesame seeds and 2 tablespoons olive oil
3 tablespoons lemon juice
1 large clove garlic, cut in thirds
1/4 teaspoon ground cumin
Salt and pepper
Optional garnishes: Olive oil or chopped parsley
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Drain garbanzos, reserving liquid.
Put garbanzos into a blender or food processor. Add tahini (or toasted sesame seeds and olive oil), lemon juice, garlic, cumin and 1/4 cup of the garbanzo liquid.

Whirl, adding more garbanzo liquid if needed, until mixture is smooth and the consistency of heavy batter. Season to taste with salt and pepper. Garnish as suggested above. Makes 12 servings, 2 tablespoons per serving.

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