With all of this travelling, I have really been missing my kitchen! Egads. I did manage a little cooking/baking last night and this morning, though. Hooray!
Dinner last night:
Frozen artichoke and olive ravioli topped with jarred marinara, garlic toast, and a spinach salad topped with avocado, tomato, lemon juice, olive oil, and a pinch of salt. Quick and a bit lazy of me, but still healthy and delicious!!
Baking project today:
Rhubarb-Streusel Muffins! I had some sliced rhubarb in my freezer that was starting to get more than a little bit "icy," so I decided I better hurry up and use it up! I loosely followed the blueberry-streusel muffin recipe from Betty Crocker, but with more than a few changes based on what I had on hand. (i.e., no almond milk!) Recipe:
1 egg's worth of Ener-G whipped with 3 tablespoons water
1 cup whole-milk plain yogurt
1/4 cup water
1/2 teaspoon vanilla
Stir in just until blended:
1/2 cup semolina flour
1/2 cup oat flour
1 cup whole wheat pastry flour
1/3 cup "vanilla sugar"
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped rhubarb
Scoop the batter into lined muffin cups. Top with streusel topping:
1/4 cup whole wheat pastry flour
2 tablespoons packed brown sugar
several dashes ground cinnamon
2 tablespoons Earth Balance, at room temperature
Bake 20 to 25 minutes at 400. Cool and enjoy!