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Blueberry Cornbread Muffins April 19, 2013

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins
with a hint of lime

Ingredients

– 1 1/4 cup GF ground cornmeal
– Just under 1/4 cup ground flaxseed
– 1 1/2 tsp baking powder
– 1 1/2 tbsp honey
– Pinch of sea salt
– 1 egg
– 1 cup unsweetened almond milk (or chilled coconut milk)
– handful of fresh or frozen (de-thawed) blueberries
– juice squeezed from one fresh lime
-olive or canola oil (just enough to lightly coat baking tray)

Method

1) Preheat oven to 425°F. Combine ingredients in large bowl, mixing well.

2) Lightly coat 8 muffin baking tray spaces with olive or canola oil. You can skip this step if you have a non-stick pan. If you don’t have a muffin baking tray, you can use a regular baking tray and pour the mixture into about 8 muffin foil tins.

3) Bake at 425°F for 15-20 minutes. Mine only took 15 minutes. Enjoy hot and place the rest in a sealed container to store in the fridge. The muffins are great chilled as well. The perfect spread to compliment: earth balance organic coconut spread + fresh lime juice + light shake of salt. Enjoy!

Note: If you are serving these to individuals with gluten allergies, make sure that you purchase ground corn flour that is clearly labeled as gluten-free. While corn is naturally free of gluten, some unlabeled varieties may be processed in a facility that also processes wheat products. For those without an allergy or intolerance, any cornmeal is fine but go for one with a GF seal if anyone eating the muffins has celiac to be certain there’s no cross-contamination risk. 

 

Mushroom-Parsley Soup November 4, 2011

A surprisingly refreshing mushroom soup. Accented by the flavors of fresh parsley, lemon, and cloves. I used 2 boxes Baby Bella and 1 box white mushrooms but any variety would work.

Mushroom-Parsley Soup
with black lentils and cloves

Yet another delicious soup to keep you warm this season! This recipe is an adaptation of this recipe from Jamie Oliver’s Member Recipes. Mushrooms, onions, and garlic are all wonderful immune-boosting foods. Parsley adds a refreshing complement to the flavors and a blast of immune-boosting vitamin C. Black lentils turn this soup from a tasty side dish to a filling meal, and are a remarkably good source of iron.

Ingredients
-3 10 oz boxes of mushrooms
-2 large onions
-1/2 cup dry black lentils
-1 cup chopped fresh parsley
-3 cloves garlic (crushed & chopped)
-1/2 tsp grated ginger (or thinly sliced)
-2 cups low-sodium vegetable broth
-2 cups water
– 1/4 tsp cloves
-4 tbsp whole wheat flour or almond powder
-2 tsp lemon juice
-2 tbsp olive oil (or canola)
-2 tsp fresh thyme leaves
-Pinch of salt and pepper to taste

Note: You will cook the lentils in a separate saucepan so have two pans ready.

Methods
1. In your smaller pan, add 1/2 cup dry black lentils and 2 cups water. Heat to boiling and then reduce to a simmer and cook for at least 20 minutes. The lentils will cook while you prepare the rest of your soup. Add more water (or vegetable broth) if needed.

2. Chop onions and add to large saucepan (deep enough to hold at least 5 cups of volume) along with olive oil and heat to medium-high heat. Stir frequently. Immediately chop and crush garlic and add to pan. Wash mushrooms (removing dirt with a damp clothe or paper towel) and cut into small pieces. Add to saucepan and stir frequently.

3. While mushrooms, garlic, and onions cook for several minutes, prepare remaining ingredients. Wash and chop parsley, ginger, and thyme. Add remaining soup ingredients and stir well. Add your cooked black lentils as well.

4. Using an immersion (hand) blender, blend soup lightly until it reaches a smooth consistency but still has some texture from the mushrooms.

5. Serve hot and garnish with fresh parsley. Delicious when served with crisp garlic bread. Enjoy!

 

Dishes & Dips: 3 Healthy Meals with TCS April 6, 2011

White Bean & Artichoke Dip

Dishes & Dips

Join  Tufts Culinary Society E-Board Members Josh Kapelman and me for a FREE demonstration as we cook up 3 easy, quick, and healthy meals. Just some of the items on the menu: healthy spinach dip, grilled shrimp, chicken, and hummus wraps!

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Thursday, April 7 · 6:00pm – 8:00pm.
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On the menu tomorrow night: -Grilled shrimp dish paired with white bean artichoke dip and fresh endives -BBQ chicken dish paired with delicious hot spinach dip -Pita Wraps with Roasted Veggies and Cilantro Hummus

Space is limited please email joshua.kapelman@tufts.edu to register and for location details.