Corn Muffins

I used to only think to make corn muffins or cornbread when having chili, but I've recently discovered what a great accompaniment they make to main dish salads in the summer.  I like cornbread, but I think I like corn muffins even better.  The slightly crisped and browned edges are the best part.  Sometimes I like to make these with the corn kernels, sometimes without.  They're delicious either way!

Corn Muffins
Ingredients:
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1 1/2 cups four (I often use 3/4 c. whole wheat, 3/4 c. all-purpose)
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk
3/4 cup canned corn kernels, drained

Directions:
1. Preheat oven to 400 degrees.  Grease or line 12 muffin cups.

2. In a large bowl cream together, butter, sugar, honey and eggs.  Make a well in the center, then add the flour, cornmeal, salt and baking powder..  Mix the dry ingredients together, then briefly stir to partially incorporate the dry ingredients into the butter mixture.  Add the milk and corn, if using.  Stir just until all ingredients are incorporated.

3. Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. (This may take slightly less time if the corn kernels are omitted.)

Source: slightly adapted from www.allrecipes.com

White Rosemary Beans (Pressure Cooker)

I always love finding delicious recipes to make using beans.  They are healthy and inexpensive.  And when I can use dry beans and cook them up into something tasty, it makes me feel quite thrifty.  I've posted some White Beans with Rosemary before that use canned beans, but the recipe I'm posting today uses dry beans.  With a little help from the Instant Pot, these come together quickly and easily.  With some salad and fresh bread these beans make for a tasty dinner.

White Rosemary Beans (Pressure Cooker)
Ingredients:
1 lb. dry great northern beans
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
3-4 teaspoons dried rosemary
8 cups chicken broth (or water)
Salt and pepper, to taste

Directions:
1. Rinse beans and pick out any that look dried to shriveled.

2. Heat olive oil in Instant Pot on saute function, and then saute onion for 4-5 minutes.  Add garlic, saute 30 seconds.  Add rosemary and chicken broth (or water).

3. Press 'Manual' and cook on high for 32-34 minutes (the longer time will cause the beans to break down more).  Allow the pressure to naturally release.

4. Drain the beans, reserving the liquid.  Put the beans back into the Instant Pot and press 'Saute.'  Add 1 cup of the liquid and cook and stir until desired thickness is reached, adding more liquid as desired.  The more you stir, the more the beans will break down.  Add salt and pepper to taste.

Source: pressure cooking method adapted from www.simplyrecipes.com, recipe adapted from http://yeahimadeit.com and my friend, Lauren M.

Vegan Banana Muffins

This week I had a cup of leftover coconut milk sitting in my fridge and decided to use it up in some muffins.  Although my family isn't vegan, we all devoured these muffins.  I love having go-to recipes to use up leftover ingredients!

Vegan Banana Muffins
Yields about 16 regular-size muffins (or 12 regular and 12 mini muffins)
Ingredients:
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon salt
2 cups mashed ripe bananas (about 3 bananas)
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
1 cup coconut milk
1/2 cup chopped walnuts (optional)
1/2 cup chopped dates (optional)

Directions:
1. Preheat oven to 350 degrees.  Grease muffin tins or line with paper liners.

2. Mix flours, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt together in a large bowl.  In a small bowl mix together mashed bananas, coconut oil, applesauce, and coconut milk.  Add to dry ingredients (along with the walnuts and dates, if desired) and stir until just combined.

3. Fill muffin cups with batter.  Bake about 15-17 minutes (12-14 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.

Source: adapted from www.allrecipes.com

Minestrone Soup (Slow Cooker)

I love having dinner done (or mostly done) in the morning or early afternoon.  This minestrone soup made in the slow cooker makes that happen in a delicious way.  After sauteing together some sausage and vegetables you add everything (except the noodles) and let it simmer away all day.  Serving this with some herb focaccia bread will make your kitchen smell like a delicious Italian restaurant.

Minestrone Soup (Slow Cooker)

Ingredients:

1/2 lb. Italian sausage (mild or spicy)

1 cup chopped celery

1 medium onion, chopped

1 cup chopped carrots

1 green pepper, chopped

1/4 teaspoon salt

4 cups water

1 can Italian stewed tomatoes, chopped, if desired

1 can tomato sauce (15 oz.)

1 can beef broth (14.5 oz)

1 can garbanzo beans, drained

1 can kidney beans, drained

1 can lima beans, drained

1 1/2 cups frozen cut green beans

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon pepper

2 teaspoon minced garlic

1 1/4 cup uncooked small noodles
Grated Parmesan cheese, if desired

Directions:

1. Over medium heat, saute together the sausage, celery, onion, carrots, green pepper and salt until the meat is cooked through and the vegetables are tender.  (Add a little olive oil if needed to keep it from sticking to the pan.)  Transfer to a slow cooker.

2.  Add all remaining ingredients except the noodles.  Simmer on low for 8 hours.

3. Cook noodles according to package.  Add to soup.  (If I know there will be leftovers, I prefer to add the noodles to each individual bowl when serving the soup.  The noodles expand a lot if left in the soup overnight.)  Garnish with Parmesan if desired.

Source: adapted slightly from my friend, Necia