Bengali 5 Spice Blend

This is another spice blend from 660 Curries.  It is a little different because we leave the spices whole instead of grinding them.  I couldn’t find nigella seeds anywhere I looked in Fargo so I left them out.  This blend is my favorite one so far.

Bengali 5 Spice Blend

2 tsp fennel seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

1 tsp nigella seeds

1 tsp mustard seeds

Mix all ingredients together and store in an air tight container for up to one year.

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Triticale, Rye and Spelt #4 Rye Muffins, 2 Ways

I can’t begin to tell you how much I missed you while I was gone. I am so glad to be back and ready to blog again. In case you are interested, here are some of the things I did while I was gone.

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First of all, one of the reasons I decided to take some time off was to update my big white binder of recipes for 1 or 2. You would think, after losing one USB drive (it was found and returned to me) and destroying another in a freak accident, I would update my binder frequently but I don’t. That takes time and if I am at the computer I am working on the blog. I spent about 10 hours transferring recipes from my blog to my binder. I add about 80 recipes to my big white binder.

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I read a lot. A quick trip to Books At A 5th (my favorite used bookstore) yielded two novels by Stephanie Laurens and one by Lori Foster that I haven’t read before. Always a good time when I can spend sometime exploring the worlds of two of my favorite authors.

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I almost finished the project I started a few weeks ago when I went to South Dakota with my brother, Russell and his family. I don’t do well with nothing to do so I started a small cross stitch project to make mason jar lids. Here they are almost stitched and ready to put on jars.

I finalized my blogging plans for Thanksgiving and Christmas, created all the working recipes I need to start recipe testing and I also started testing them. I know it is only August but in the food blogging world it is never to early to start planning for the Holidays. If you stick with me I think you guys are in for a treat.

The best thing I did on my break was go on a trip with my two best friends, Steph and Debby. The three of us have been through a lot in the years we have been together. We have never taken a trip together, however. We had so much fun but not a lot of sleep and we ate a lot of junk food. By the time I got home I was just dying for something to eat that I made in my own kitchen. So I made a couple of batches of muffins to hold me until I could sleep for a week and get back to cooking.

Caraway Rye Muffins

Ingredients

1/2 cup rye flour

6 TBS all purpose flour

2 TBS sugar

1 1/4 tsp baking powder

1/4 tsp salt

1/4 tsp caraway seeds

6 TBS shredded cheddar cheese

3 TBS lightly beaten egg

6 TBS milk

2 1/2 TBS canola oil

Preheat oven to 400 degrees. Grease a six cup muffin pan, set aside.  In a small bowl combine rye flour, all purpose flour, sugar, baking powder, salt, caraway seeds and cheddar cheese, mix well.  In another bowl combine the egg, milk, and oil, mix well.  Combine the wet ingredients with the dry ingredient and mix until just combined, some lumps are okay.  Fill prepared muffin cups 2/3 full.  Bake 20-23 minutes.

Rye Oat Muffins with Cranberries

Ingredients

1/4 cup oats

1/4 cup all purpose flour

1/2 cup rye flour

1/4 tsp salt

1 1/2 tsp baking powder

1 TBS brown sugar

1 egg, slightly beaten

1/2 cup milk

2 TBS canola oil

1/4 – 1/2 cup dried cranberries

1/4 cup chocolate chips, optional

Preheat oven to 400 degrees. Grease a six cup muffin pan, set aside.  In a small bowl combine oats, rye flour, all purpose flour, brown sugar, baking powder, and salt, mix well.  In another bowl combine the egg, milk, and oil, mix well.  Combine the wet ingredients with the dry ingredients and mix until just combined, some lumps are okay Fold in cranberries and chocolate chips, if using.  Fill prepared muffin cups 2/3 full.  Bake 20-23 minutes.

 

I Am Still Here

Hi Guys, I know I said I would start posting again on Monday but I failed to take into account how exhausted I was going to be after my trip to Minneapolis with my two best friends, Steph and Debby. We had a great time but it was a case of too much fun and not enough sleep. I will be back for sure on Monday, August 22. I have so much to share with you. Thanks for hanging in there while I get myself together. Julie

Banana Nut Muffins

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Just a little note to let you all know, I am taking a little break. I will be gone from 8-1 to 8-15. I need a little time away from the blog to concentrate on other things like updating my big, white binder of recipes for one or two, working on my Thanksgiving and Christmas recipes and taking a trip with my two best friends in the world. Don’t worry. I will be back. I am having too much fun with A Solitary Feast to end it. See you in a few weeks. Julie

Banana Nut Muffins

Ingredients

1 cup flour

1 ½ tsp baking powder

¼ tsp salt

½ tsp cinnamon

1/8 tsp nutmeg

¼ cup melted butter or oil

1/3 cup sugar

1 egg

½ tsp vanilla

1 cup mashed bananas

½ cup chopped walnuts or pecans, optional

Preheat oven to 375 degrees. Spray a 6 cup muffin pan with cooking spray. In a small bowl combine the flour, baking powder, salt, cinnamon, sugar and nutmeg. In a medium bowl, combine the bananas, oil, egg and vanilla. Pour wet ingredients into the dry ingredients and stir until just moistened. Fold in the nuts. Fill the muffin cups to the top with batter. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan and let cool on a rack.