Brr. It was cold today. I don't even want to consider what it will be like once winter is actually here. I settled in for the night, and made a batch of warm soup and a hearty, yet strangely sweet muffin.
I decided to take advantage of the canned pumpkin and apple cider readily available for Thanksgiving. The soup recipe is from CL's November '05 issue. It caught my attention because I had a bottle of bourbon to use up in my pantry. I haven't really ever had a blended soup that became a repeat favorite, but this one probably comes closest. The results are sweet in that nicely savory way. I divided the recipe into 6 instead of 8 like they called for. I ended up with good size servings, and an almost complete milk serving.
The muffin was made because I had a bag of rye flour in my freezer. It's not an ingredient I usually use. I had bought it to make a mixed grain bread a few weeks ago. I have a lot of the flour left, so there will be more rye recipes to come. But for the present, the muffins also came out nicely sweet. The texture was grainy, but not excessively so. And interestingly enough, it looked grainier than whole wheat recipes I've made, but it really didn't taste like it.
So, two for two tonight. Hope that carries over into tomorrow - I have to make pumpkin bread for Thanksgiving, and Lebkuchen for this month's IsMyBlogBurning?
* Exported from MasterCook *
Spiked Pumpkin Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup chopped onion
1/2 teaspoon minced ginger
1/2 teaspoon ground cumin
2 garlic cloves -- minced
1 1/2 cups apple cider
1/3 cup bourbon
1/4 cup maple syrup
29 ounces canned pumpkin
14 ounces low-sodium defatted chicken broth
2 cups 1% low-fat milk
1 teaspoon unbleached flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
Source:
"CL 11/05"
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Per Serving (excluding unknown items): 145 Calories; 1g Fat (7.4% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Spiced Rye Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups rye flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/8 teaspoon cardamom
1 teaspoon orange zest
2 large eggs
1/4 cup honey
3/4 cup water
1/3 cup nonfat dry milk
1/4 cup melted butter
1/2 cup raisins
In a medium bowl combine the flour, salt, baking powder, baking soda, spices and orange zest.
In a small bowl, whisk together the eggs, honey, water, milk powder, and melted butter.
Combine the liquid and dry ingredients, then stir in the raisins.
Bake for 20 minutes at 400.
Source:
"Whole Grain Baking"
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Per Serving (excluding unknown items): 159 Calories; 5g Fat (27.4% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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