Whee for free Chik-Fil-A day! A fine time was had by all on wear a team t-shirt/get a sandwich day. Although initally sceptical of a change in the traditional shape, Kiddo is now officially a fan of waffle fries.
I don't think that I managed to cook anything memorable or particularly useful last week, other than getting smart enough to do chicken breasts in the crockpot the night before I wanted to make lasagne, and then not having to cook meat before assembling said lasagne. This week I'm going to make simple gorditas using the Cookie Magazine recipe, Chickpea Pasta from Cooking Light, turkey cutlets with cranberries and mashed potatoes, and Eastside Cafe's split pea soup and potato leek soup. Let's get those simple, staple recipes rolling!
With the advent of preschool, we've also got muffin recipes rolling. Tomorrow kiddo will help me make the King Arthur flour oatmeal muffins again, and we'll add blueberries this time. I made mom's pumpkin bread muffins this weekend. Here's the recipe, since I can't seem to keep track of it...
Mix 1 c oil (I use 1/2 oil, 1/2 applesauce), 3 c sugar (scant if using applesauce), 4 eggs, 1 15oz can pumpkin.
Sift (an instruction that I rarely honor) together 3 1/2 c flour (can handle some whole wheat), 1/2 tsp baking powder, 2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp cloves, 1 tsp allspice.
Combine wet and dry ingredients, add 2/3 c orange juice and nuts if desired. Grease and flour 2 loaf pans or 24 muffin tins. Bake at 350 degrees for 60-75 minutes if bread, less if muffins. (Truth be told I tend to up the cinnamon, leave out the allspice, and add a little nutmeg, despite my mother's deep hatred for the latter. I just don't tell her.)
Oh. Speaking of King Arthur Flour...I have now tried the 5 minute artisan bread several times. The loaf is so small, that is hardly seems worth the time saving, and I found that it was not better for leaving the dough in the fridge for a week. It was frankly so yeasty that I found it inedible. I did find the dough useful for quick pizza crusts, though. However, the Betty Crocker Cookbook recipe for honey whole wheat bread made with the King Arthur white whole wheat flour is dependable and spectacular, not to mention a lovely golden color!
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Notes on the aforementioned recipes: Chickpea pasta was a raging success and has already been repeated. Gorditas also a success. Split pea soup not so much, and the potato leek soup never happened. The leeks got sauteed with apples and spinach as a side for pork chops.
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