Muffins and dhal.
I played around with some muffin recipes today. The last batch of giant lemon poppyseed muffins weren't quite puffy enough, so I adjusted the recipe proportionately in order to make the perfect amount of batter for the batch size. I also like how the poppyseeds on top make a nice crackled effect.
I also tried my hand at sugar-free baking, though I soon realised that I'd failed in this endeavour as I'd used soy yoghurt, which has evaporated cane juice in it. So close! Oh well, the thought was there. v3g4n, I did try! These were ok, but need some tweaking before I'm happy with them. They're edible, but nothing to boast about just yet. There's hope for them! These are carrot and orange, with a walnut topping.
Finally, tonight's dinner was wholesome and healthy, and I'm feeling well nourished and smug. I made dhal (I keep spelling it "dahl" by accident, perhaps in tribute to my childhood hero!), and served it with brown rice and sauteed kale. Kale seems to feature in almost every meal I make, nowadays. I love it so very, very much.
Makes four servings. recipe very slightly adapted from: http://vegetarian.about.com/od/vegetarianindianrecipes/r/yellowdhal.htm
1 cup yellow split peas, uncooked
2 cups water or vegetable broth
1 tsp turmeric
1/4 tsp cayenne
1/2 tsp salt
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 1/2 tsp cumin, whole seeds or ground
2 whole cloves
Pepper to taste
Preparation:
In a large pot, place the peas and water or vegetable broth, and bring to a slow simmer. Add the turmeric, cayenne and salt, and cover. Allow to cook for at least 20 minutes, stirring occasionally.
In a large skillet or frying pan, heat the onion, garlic, cumin and clove in the margarine. Cook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peas, and allow to simmer for at least 5 more minutes.
Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl.