random muffins and fall pasta

i've been really experimental in the what ya got arena lately. today i have two offerings:

2 c oat bran
1/4 c soy flour
1 tbsp baking powder
1/2 c old nuts from last year crushed with a bookend
1/2 c chopped dried apples i found on a shelf
1/4 tsp kosher salt
(( mix up really well and set asside ))


1 banana mashed into babyfood
1/3 c random honey leavings (i used gallflower and knotweed and a little wildflower because that's what i had)
3/4 c goatsmilk (i mixed it whole)
2 tbsp sunflower butter
(( mix up really good and add to the wet ingredients, stirring as little as possible to moisten everything ))

(( cook at 425 for around 15 minutes in muffin tins ))
(( enjoy with a whole pot of tea ))

(( 156 calories per; makes 12; are incidentally almost vegan ))

and also:
1 can pumpkin puree
1-ish tablespoon red wine vinegar
2-ish tbsp actual red wine (we had chianti hanging around for some reason)
1/2 c black tea
1/2 bottle baby juice, mixed fruit variety
1-ish tbsp oliveoil
salt, pepper, sage, rosemary, oregano, italian herb mix, garlic
teensy bit of brownsugar

throw it all in a pot and cook it slowly because it splatters all over
let it sit to marry the flavors while you cook the pasta-- i made baby totellinis and baby raviolis from the scratch and dent store
throw the pasta into the sauce, mix it all up and eat it because it's cold and rainy and in need of some fallness

i think next time i'm going to add sauteed onions, but we didn't have any this time

Quick Mexi-Bowl

1 can whole corn nibblets
1 cup brown rice (cooked)
2 Morningstar Farms Black Bean Burgers
1/2 cup Italian Four Cheese Blend (Asiago, Cheddar, Mozzerella, Provolone)
Salt & Pepper to taste

Cook ingredients seperately, then layer in a bowl. Mix, and top with salsa. Its a quick, really healthy delicious dinner(tm)!

Serves two, with rice and corn left over for tomorrows lunch!


Quick Chick Soup

I was sick, wanted chicken noodle soup, so i went pantry-raiding:

2 Boneless Skinless Chicken Breasts
1 Carton Vegetable Broth (or chicken, we just happened to have vegetable, and it worked well)
1/2 Lg White Onion Chopped
Bacon Bits (optional; i wanted a little fat and slightly different depth of flavor)
1 Hand-full of Frozen Edemame (or any frozen vegetable, this happened to be what we had and it worked fantastically)
1 Hand-full of Frozen Egg Noodles (really, any noodle works, again, this is what we had)
To Taste:
Black Pepper

Add chicken to stock and bring to a rapid boil. Add remainder of ingrediants and return to a boil for 15-20 minutes, or until noodles are of a consistency you like (i like them a little firm). Let cool (i burned my tongue), and serve. The rapid boiling romoves the bulk of the water, distilling the flavors, making it easier to taste when you're sick.

Makes 2ish servings.

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banana preserves!

so we had four bananas that were going bad and were into the banana-bread range, but we had no flour or eggs, so i found this recipe instead:

banana preserves:
4 bananas
3 tbsp lemon juice
1 1/2 c sugar
1 tsp pumpkin pie spice / few shakes of cinnamon, ginger and cloves

mash up the bananas with the lemon juice
put the mash into a pan and bring to a boil, stirring so it doesn's splatter all over and kill you
once it thins out and breaks down some, throw in the sugar and the spice and bring back to a careful, non-killing boil
reduce heat and stir for 15 to 20 minutes while it simmers and thickens
jar up and seal (i do the boil-the-jar-while-everything's-cooking method)
made two moderately-sized random jar fulls
ate the last tablespoon or so on toast and it makes the regular bread taste like banana bread

oh, and i threw in the last maybe half-teaspoon of light rum which really didn't change the flavor at all, but maybe brandy or sherry would be a nice addition.

Two Beans or Not Two Beans Stew

1 can Chicken Stock
2 tbs Ground Rosemary
3 cloves Garlic
1/4 lg Yellow Onion
3 lg Chicken Breasts, cut into strips
1 can French Cut Green beans
1 can Cannelloni Beans
1/4 cup Sweet Soy Sauce
3 tbs Bacon Bits (real bacon, available with the salad fixings)
1/4 tsp Mesquite Seasoning
Black Pepper
Small Pasta of Your Choice

Add all ingredients, excluding pasta, to Dutch Oven, bring to rapid boil. Allow to cook until chicken is done and stock has reduced some. Add pasta, continue boiling until pasta is mostly done. Remove from heat and cover.

Serve when pasta is done.