CLIFF'S CORNMEAL MUFFINS OR LOAF

Corn meal muffins are a quick and delicious addition to any dinner table. They are scrumptious with chilis and stews or any type. We also like them with soups. For a quick dessert, a piece of corn bread topped with maple syrup was a special treat for many of us growing up. Try some tonight for you and your family to enjoy.       

Makes 24 muffins or one 9X13 inch pan

Ingredients:

·         1 3/4 cups cornmeal

·         2 1/2 cups milk

·         2 1/4 cups flour

·         2 Tablespoon baking powder

·         1 teaspoon salt

·         2 eggs

·         1/2 cup vegetable oil

Substitutions:

Milk:  coconut water (not coconut milk) to make it non-dairy if necessary.

Egg substitutes: choose one for each egg:

(1)- 1/3 cup applesauce OR

(2) ¼ cup Applesauce + 1 teaspoon Baking Powder OR

(3) one cup plain yogurt = 1 egg

Oil: you may substitute the oil with unsweetened applesauce, but only if you haven’t used applesauce as an egg substitute.

Options:

Switch out ¼ cup oatmeal for ¼ cup of the flour.

Add 1 cup of corn niblets for texture if serving with a dish like chili.  

Directions:

1.     Have all ingredients at room temperature.

2.     Preheat oven to 400 degrees. Lightly oil muffin tins or 9 x 13 pan.

3.     Combine cornmeal and milk and let stand for 10 minutes

4.     Combine flour, salt and baking powder in a large bowl

5.     Add eggs and oil to cornmeal and milk mixture and stir well

6.     Add to dry ingredients and stir until just combined

Bake at 400 degrees for approximately 15-20 minutes for muffins and 25-30 minutes for loaf.

Test with a toothpick to see if they are done. If the toothpick comes out clean, they are done.

Curried Zucchini Soup

We used the dried zucchini chips to top this in the crockpot and served with a side bowl of roast curried chickpeas. It was a delicious soup, with lots of warm spices -- curry, cumin, cayenne pepper and garlic.

Curried Zucchini Soup

• 1 tablespoon butter or olive oil (for vegan)
• 2 tsps olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, diced with leaves chopped
• 2 pounds zucchini, diced
• 1-540 ml (19 oz) can of chickpeas (garbanzo beans), drained, rinsed,
• 6 cups vegetable stock
• 2 tablespoons fresh lemon juice (don't use if adding cream)
• 2 tbs curry powder
• 2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp white pepper
• 1/2 cup coffee cream (Optional)
• Salt and pepper to taste

1. In a large, heavy bottom pot, melt butter or warm the oil using medium to medium-low heat.
2. Cook onion until translucent -about 5 minutes.
3. Add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes.
4. Add vegetable stock,  and chickpeas. Reduce heat to a simmer.
5. Cook, covered, for 30 minutes. After simmering, remove from heat.
6. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, and holding lid on the blender with a towel, carefully pureeing until smooth.
7. Add lemon juice and additional salt and pepper to taste.

 adapted from <http://blog.freepeople.com/2013/09/curried-zucchini-soup-recipe/>

Zucchini Chips

Zucchini Chips in the dehydrator 

Zucchini chips are an interesting texture addition on top of a soup. Tomorrow we're making a curried zucchini soup and these will be floated on top of the bowls as they are served -- just a little punch of visual appeal. Leftovers can be stored in the freezer -- if they last that long. It's hard to stop eating at just one.





Zucchini Chips 

2 lbs (1 kg) small zucchinis, washed and sliced thinly (1/8" thick or so)
2 Tablespoons olive oil
1 Tablespoon mild curry powder
1 teaspoon salt

Directions: 

Mix olive oil, curry powder and salt in a large mixing bowl. Add zucchini slices and toss until coated with oil mixture. Place in a single layer on dehyrdrator pans and dry overnight.

No Dehydrator?? Not a problem. You can accomplish the same thing by blotting the zucchini slices with paper towel to dry as much surface water as you can. Preheat the oven to 250 degrees. Place the zucchini in a single layer on a large rimmed cookie sheet. Bake for approximately 2 hours or until the zucchini is reduced by about two-thirds of it's original size. It will still be moist and you will need to store the chips in the freezer in a freezer bag. They should last about 6 months without any problem. They are great for soups and stews.

Refrigerator Rolls

Refrigerator Rolls are a favourite in Our Greener Kitchen. Volunteers and guests always ask for the recipe. We like it because it's a time-saver. We make it the day before and the first thing the day's cook does is set the rolls out in pans to  rise and we can have them ready for lunch. 

4-1/2 teaspoons active dry yeast

2 cups warm water (approximately 105 F)

2 Tablespoons white sugar

¼ cup shortening

1 egg

½ cup white sugar (scant)

6- ½ cups all purpose flour

2 teaspoons salt

Directions:

1.	In a large bowl, dissolve 2 Tablespoons of white sugar in warm water. Add yeast and set aside to proof for 10 minutes.
2.	Melt shortening in microwavable bowl. In another bowl, mix together sugar, salt,  and egg. Add mixture to yeast, and stir in flour. If the mixture is very stiff, add a little more water.
3.	Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
4.	Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.  5.
	Bake at 400 degrees F ( 205 degrees C) for 8 to 10 minutes.

Beef Barley Soup

Ingredients: 

• 2 Tbsp. extra virgin olive oil
• 1 lb stewing beef,
• 2 med carrot, grated
• 1 med onion, minced
• 10 x cloves roasted garlic, minced
• 1/2 c. red wine OR
• 1/2 c cider with 1 Tbsp cider vinegar
• 796 ml can tomatoes
• 6 c. Beef or vegetable stock
• 1/2 c. barley
• 1 teaspoon dried thyme
• 1 Tbsp. Worcestershire sauce (optional)
• 1 Tbsp. horseradish
• 1/2 tsp salt
• 1/2 tsp black pepper 

Directions 

1.     Roast garlic by cutting the top ½ inch off a head of garlic. Wrap it in foil and bake in a 350 degree oven for 20 minutes. When cool, you can squeeze the roast garlic out of the skins.

2.     In a large soup pot, heat the oil. Add in the beef, carrots and onion; sauté/fry for 4 min or until beef is browned.

3.     Add the roasted garlic and wine (or cider/cider vinegar mix) and continue cooking for  2 to 3 min.

4.     Add in the tomatoes and their juice, stock, barley,  thyme, Worcestershire sauce, horseradish, salt and black pepper.

5.     Bring to a boil; reduce heat and simmer another 40 minutes or until  the barley is tender.

Serves 6.