I'm Not Re-Inventing The Wheel Pumpkin Muffins

My intention with this blog is only to share recipes and thoughts and stories and jokes and whatever I feel like in the moment. I am not trying to be anything different than the friend you might hang out with and spend some time with around the kitchen island. Sometimes we'll laugh at stupid stuff, and sometimes we'll attempt to figure out the meaning of life.  Hopefully, in the end we'll feel better for having talked.

So when I post what seems to be an everyday recipe, or 'peasant food', it's because it's what I happen to feel like making that day, and not because I'm trying to win a spot on the Food Network. (insert link here ;) )

This morning I saw Joy Bauer on the Today Show. She does the Joy Fit Club segments on the show. I was chuckling because she was talking about easy vegetable soups and stews, almost exactly like I have been posting here so far. Then she suggested eating a cup of it instead of a salad for dinner, or having some while you prepare dinner to stave off hunger and get a serving of vegetables in.
If you read my last post you'll know why I chuckled. And then I thought....and she's rich...and thin!! What gives?

This afternoon I felt like baking something on the healthy side and also wanted to use the gluten and wheat free baking mix I had left over from a friend's visit.
Yesterday I made a batch of banana muffins with it, but a batch only made 9 muffins? Who ever heard of such a thing?
Today I decided to make more muffins, but I had no more bananas. Joy Bauer said she uses canned pumpkin in all sorts of things because it's so low in calories but full of fiber. So I decided to substitute a cup of canned pumpkin for the banana. I also decided to follow the recipe for Banana Loaf Cake instead of the muffin recipe, so that I might yield a full dozen muffins.

I threw in a handful of pecans instead of walnuts and 1 1/2  tsp.of pumpkin pie spice to jazz it up. They're sweetened with 1/2 Cup of honey, and in hind sight I probably didn't need the vanilla.
They were quick and easy, and my son can have a snack when he gets home. I like the idea of using a different flour other than wheat once in awhile, because I think so many things we eat contain wheat. This mix is made with brown and white rice flour.

Though I rarely use a baking mix of any sort, I think it's ok now and then if it's good quality. In this case, I used Pamela's Baking and Pancake Mix.
I'm not trying to reinvent the wheel here, but maybe to just inspire you to look in your pantry and work with what you've got.

 

I managed to squeeze a dozen out of the recipe!

Carrot soup and whatever jumps off my fingertips.

Happy Holidays Droolers. I didn't post during the Christmas baking season, because I think there are probably enough cookie recipes out there. I made about four cookie platters, but nothing out of the ordinary in my opinion. However I did try my mom's Butterhorn recipe for the first time. The dough is made with a lb.of butter and sour cream! Then cut into triangles, filled with cinnamon, sugar and walnuts, and then rolled up like a crescent roll. They really are pretty fab. If anyone wants that recipe, please request. :)

As for the carrot soup I made today, I decided to wing it because I bought a 2 lb. bag of organic carrots, not realizing I already had another unopened bag in the crisper drawer. For those of you who really need to follow a concrete recipe, this might be a pain in the butt. If you're like me and fly by the seat of your pants, it'll be a piece of cake....or a bowl of soup....It's a little like when your grandma tells you "a fair amount of this, or a smidgen of that". I promise you, it's not hard.

Here's what I did:

I took one big onion and chopped it up, along with

3 garlic cloves, and sauteed them in a little bit of olive oil.

When the onions were softening and turning translucent , I added the 2 lbs of carrots, which I cut up in pieces. Not chopped, not diced.

I also added 3 medium potatoes that were left from last summer's garden, cut them up and threw them in  with about 6 cups of liquid. I used 2 cups of chicken broth and the rest water because that was all I had. Otherwise I would have used more broth. Vegetable broth would be good too if you wanted no animal products.

 I started to think I needed some spices in there, but since I was winging it without a recipe, I had to stop and think. So I added a few shakes of cayenne pepper, a few shakes of cumin, and a couple more of curry powder.

If  I'd  had some fresh ginger, I might have grated a little in with the onions while they were sauteing. If I'd have thought about the seasonings beforehand, I probably would have added them in with the onions for a minute or so before adding the carrots and broth.

I put the lid on, and let it simmer away in my antique cast iron dutch oven. It's been passed down from the grandparents,but by this time I have no idea from which side of the family because they both had a collection of cast iron cookware. It's ok. The feeling is the same no matter who used it.

When the vegetables were fork tender, I put a few cups at a time into the food processor. I didn't really want it smooth, so I pulsed it until it was a combo of chunky and smooth. I stirred in some fresh chopped cilantro, some salt and pepper to taste, and that was the end. I think it needed extra salt to bring out the flavors, because I used more water than broth. I also think it will taste better tomorrow.

 

I think this would be an easy recipe to add things to as well. I could see adding some chopped, sauteed mushrooms, or celery. It's a base you can build on. You just have to look in your fridge or pantry and take a chance. That's what I do. Who knows, this time tomorrow this could be a totally different soup!

Bye for now, and keep on Droolin'.

INTRODUCTION TO DROOL

Hello DROOLERS!
I have no idea where to start with this. Trying to set it up proved a bit challenging, since I have not been much of a blog watcher myself. I have no point of reference.

After much encouragement from friends to start a food blog, I've decided now is the time. However, I don't see myself as an expert on food, and I don't know if I have the gumption or ambition at this point to do a food and recipe only blog.

Here is how I see it: Food and cooking is a way to get me writing and sharing stories and photographs, which is what I love to do. Yes, I do love cooking and experimenting and sharing knowledge, but at times I've been angry at food. You know, I've used it for something other than nourishment. I know, I know, it's misplaced anger. Ha!
Yes, this blog will also be therapy in case you hadn't guessed. I invite your comments and insights! Hopefully I will not be the only one who feels better after a D.R.O.O.L. session. Not to worry, I'm planning on having tons of fun!

Now for the name D.R.O.O.L. Some of you already know how this came about. It was a Facebook status, you know the kind, 'Hey everyone, what should I name my food blog?' I had lots of fine suggestions, like "dori's stories", "dori's delicious dishes" etc. But then Donna A. came up with DROOL: Dori's Recipes Ooh Ooh La. I thought she was onto something there! I liked it because it was humorous and maybe would indicate that I don't take myself too seriously. I fudged the words a little to fit my intentions. It goes like this: Dori's Recipes and Observations On Life. Cool right? Yeah, I thought so too.

So yes, I will be doing food and recipes, along with photos where possible. I know that writing will spark memories, stories, thoughts, feelings and observations (and laughs) I will want to share.
I have a huge collection of photos which I adore. Many are old family photos, and some are my own work. I hope to weave stories through the photos and recipes. Now if I can just figure out how to use this site, we'll be in business.

Thanks for reading. I hope this will be the start of something good.

dori*