A soup day

After a killer Total Body Conditioning class this morning, I came home and had leftover butternut squash soup with leftover pulled chicken mixed in. I know it sounds kind of weird, but it was really good! Try it out…

After taking Luna on a nice long walk, and reading my dietetic internship personal statements for the millionth time I decided to try and perfect my corn muffin recipe. I think I found the perfect recipe today, and it’s all about the buttermilk!

The recipe started with these four ingredients…

The Perfect Corn Muffin

Ingredients:

• 1 cup of Bob’s corn meal
• 1/2 cup of Bob’s corn grits
• 1/2 cup of brown rice flour
• 2 tsp. of baking soda
• 4 tbsp. of sugar
• 1 tsp. of baking powder
• 1/4 tsp. of salt
• 2 eggs
• 4 tbsp. of canola oil
• 1 1/4 cup of Kate’s buttermilk

Preheat the oven to 360°F. 

Mix the dry ingredients together. Then, beat the wet ingredients together(eggs, canola oil, and buttermilk).  Fold the dry ingredients into the wet ingredients. Spoon the batter into the muffins tins covered in liners. Bake 25-30 minutes until a knife comes out.  Makes 12 muffins.

But the cooking fun didn’t stop here oh no… I decided these little wonders needed a soup to go with. Plus- I was worried my leeks would go bad soon! 

Lentil & Vegetable Soup

• 1/2 lbs. of green lentils
• 3 leeks, white and light green parts only, diced
• 1 medium onion, diced
• 3 stalks of celery, diced
• 4 carrots, diced
• 1 1/2 cartons of low sodium chicken stock( 6 cups)
• 1 tsp. of cumin
• 1 tsp. of thyme
• 2 tbsp. of extra virgin olive oil
• 2 garlic cloves, minced
• 28 oz. Muir Glen Fire Roasted Tomatoes
• salt and pepper

In a large bowl, cover the lentils with boiling water and allow to sit for 15-20 minutes then drain. Then, in a large stockpot over medium heat, add the olive oil and sauté the onions, leeks, thyme, cumin, and garlic for 15-20 minutes until tender.  Then add the celery and carrots and cook for another 8-10 minutes. Then add the diced tomatoes, chicken stock, and lentils. Cover the pot and bring to a boil. Reduce heat and uncover. Cook for 1 hour or until the lentils are tender. Note: it is REALLY important to let the lentils sit in boiling water BEFORE adding them to the soup. They will remain hard!

Makes 3 quarts.

Look how much Luna drools when she eats?!? She is too much!!! 

The boy’s video gaming fuel : chicken curry and vegetables over brown rice noodles.  There was some comments about the ‘excessive’ vegetables but they ended up eating the entire pan!

Now, they game- while I read, blog and do work 

Tagged as: corn, lentils