I hadn’t realised how long it’s been since I posted anything on Clevergirl. Blogging seems to be passé these days, but the real reason is that I haven’t had much time for it or much inspiration. I am going to be doing some work on it in the next few months, because I’ve over stayed my welcome with my host and I need to move it or lose it. If it works out, you won’t even notice that I’ve moved it and I’ll still be here. I do need to find a new raison d’être, tbh. New reason(s) to blog. Which is actually not the hard part. The hard part will be doing the technical task. I’ve always needed “easy” point and click tech. I hear a lot of talk about introducing coding classes in high school. Touch typing turns out to be one of the best classes I took in high school, so I can only imagine who great it would be if someone had taught me some coding (which didn’t exist really back then).
I suppose the summary here is: watch this space. And hopefully in slow-mo, good things will happen. Which kind of mimics life, doesn’t it?
Oh my, so so so good.
I read the recipe this morning from my RSS feed, had almost all of the ingredients and was on my way out the door so picked up the two I was lacking. Used my pressure cooker for the first part (no soaking) for about 20 min with c. 3 3/4 cups of water in the pressure cooker. Turned out perfect.
“Gingered Mung Beans Recipe”>
You really must try it. I ate mine after sunday evening yoga with a chappati. Some raita might go well with it.
These come from my muffin cookbook, but I’ve never once made them using the recommended topping because I almost always add chocolate chips to the batter and a cinnamon sugar topping seems superfluous after that. But if you go whole hog with topping and choc chips and it’s awesome? Let me know!
Peanut Butter and Banana Muffins
1.5 cups all-purpose flour
1 cup rolled oats
1/4 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup crunchy peanut butter
1 cup milk
1 tablespoon maple syrup
1 egg, lightly beaten
2 very ripe bananas, peeled and mashed
1 tablespoon sugar
1 teaspoon ground cinnamon
Clevergirl’s Optional addition 1 cup chocolate chips
1) Preheat oven to 400ºF. Grease a 12-cup muffin pan or line the cups with paper muffin cups.
2) Mix the flour and oats in a large bowl, then stir in the brown sugar. Add the baking powder and salt and stir to mix. (If using chocolate chips add and mix)
3) In a separate bowl, mix together the peanut butter, milk, maple syrup, egg, and mashed bananas until well blended. Add the wet ingredients to the dry ingredients. Mix until just combined.
4) Spoon the batter into the prepared muffin cups, dividing evenly. Mix together the sugar and cinnamon (if using) and then sprinkle over the tops of the muffins. Bake in the oven for about 20 min or until risen and golden. Cool in the pan for 10 min then turn out onto a wire rack.
Serve warm or cold.
From: Atkinson, C. (2006, 2008) Muffins Galore London: Octopus PUblishing Group Ltd. pp 115.
It’s not really a hummus in any way shape or form, but this looks good and I want to try it, especially as it is farmers’ market season. Just book marking it here as I don’t have any beets right now.
Beet “Hummus” recipe
What up OISE?!
If OISE doesn’t train teachers, is it still OISE? Ok, so I get that they will still be training them, though a 2-year MA/MAT program, but they will be training more than half the current number, “under pressure from the province”. When the medical profession decreased the numbers of doctors being trained in the (same) province in the 1990s, it was partly responsible for sparking today’s doctor shortage. So, what happens if this sparks a teacher shortage?
Oh and Uh, and does this mean they will now start hiring professors of education who are not (also) teacher trainers?!
a song to say good-bye to the B.Ed. at OISE:
No, it’s not Campbell’s… in fact, it has come to this because while I don’t often eat Campbell’s tomato soup, I do sometimes and awhile ago I was eating it and thinking that while it is really easy, so too would a tomato soup made from a can of tomatoes!
1 onion chopped
1 large garlic clove crushed
1 28oz can of diced tomatoes
2 cups water
1 T tomato paste
1 t peccorcino
1 snack bag of frozen basil leaves from your garden.
balsamic vinegar to taste
salt and pepper
1) heat the olive oil in a soup pot. Add the onions and garlic.
2) When translucent, add the can of tomatoes, water (I use boiling water to speed up the process), tomato paste and peccorcino. Bring to a simmer and simmer, covered, for 20 min.
3) Half way through the simmering, get out the bag of basil from your freezer, crush between your hands, and add to the pot.
4) Hand blender the pot of soup, add salt, pepper and balsamic vinegar.
I like to eat this when the weather gets cold.
8oz quick-cook polenta
3 garlic cloves, chopped
4tbsp olive oil (I use less)
1 large onion, chopped
13 oz. can chopped tomatoes
3 tbsp. sun-dried tomato paste (I have never been able to find this in a store so I use regular tomato paste)
2 tsp. light brown sugar
3 oz. Gruyère cheese, grated
salt and pepper to taste
1) Bring 3.5 cups water to boil in a large saucepan with 1 tsp. salt. Add the polenta in a steady stream, then the garlic, and cook, stirring for 5 minutes or until the polenta is very thick and pulpy. Turn into a lightly greased, shallow, ovenproof dish. (I use an 8×8 glass pyrex)
2) Heat the oil in the saucepan. Add the onion and sauté for 5 minutes. Add the tomatoes, sun-dried tomato paste, and sugar to the onion and season to taste with salt and pepper. Spoon the mixture over the polenta.
3) scatter with the grated cheese and bake in a preheated 400ºF oven for 10 min or until golden.
From: Farrow, Joanna (2000) 30 Minute Vegetarian San Diego: Laurel Glen Publishing, pp. 84.
*I sometimes add some chopped fresh herbs from my garden to the polenta. Oregano, basil, parsley… a mix.
*I sometimes add about 1/2 tsp of either peccorcino of cayenne to the tomato sauce for some zip.
*I add a handful of grated parmesan to the polenta.
I was using up some veggies in my fridge — a big yellow cauliflower from the Parkdale Market and some baby spinach. I found a soup recipe online and basically made it leaving out the garlic and adding garam masala (2t) and 1/4t cayenne at the end. Whirred with the handblender. Yum.
My mother got this recipe years ago in a magazine (maybe a medical journal of my Dad’s or a wellness letter). I am not sure where. Anyway, I had been away somewhere (University? Cairo? …) and I came back and she was into making pesto using this recipe. Although I have tried a few others, this one is still my favourite.
You can make this in large quantities and store it in the refrigerator (covered with a 1/4 inch of olive oil) for up to six months. So it will, literally, get you through the winter.
2 cups fresh basil leaves
1/4 cup pine nuts
3 cloves garlic (or one giant one)
1/2 cup freshly grated parmesean cheese
1/2 cup olive oil (extra virgin).
salt and freshly ground black pepper to taste.
Place all of the ingredients in the workbowl of a food processor and process until smooth, stopping occasionally to scrape down the sides of the bowl. Toss with hot cooked pasted and serve immediately or store refrigerated in a tightly sealed jar with a layer of olive oil on the top. Yield: about 1.5 cups.
For a few days now I have been imagining making a roast baby potato pesto salad. Why? Well, because it is summer and I like potato salad and well, I had lots of little potatoes left over from making cold borscht last weekend. There are a lot of summer ingredients in my fridge right now, too. So away we go, but I couldn’t find a recipe online that appealed to me, so I just made this up as I went along.
1 bag of PC yukon gold baby potatoes (or most of one bag!)
1 yellow zucchini
sun-dried tomato pesto
extra virgin olive oil.
1) Preheat the oven to 425º Wash the potatoes, put them in a baking pan (I used a pyrex) toss in some olive oil (not much), salt and black pepper. Mix it up well. You might also want to cut some of the potatoes in half if they are not quite bite-size. Bake in the over for 20-25 min until done.
2) Grate the yellow zucchini and set aside.
3) When the potatoes are done, pull out of the oven and immediately put the grated zucchini into the pan and stir. The heat of the pan & potatoes will wilt/cook the zucchini.
4) Add the pesto (just enough to coat). Let cool completely.
5) Cut the mustard microgreens, wash, and set aside.
6) sprinkle the microgreens on top just before serving.