Tuesday, 23 February 2016

Spicy pumpkin muffins

These are a hit in my house to the point I have to make a double batch now. 375 degrees 20-25 mins

3 eggs 
1 cup brown sugar
3/4 cup oil
1 small can pure pumpkin
2 cups flour
2 1/2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp clove
1 tsp ginger
1/2 tsp salt

In a mixing bowl cream together eggs,sugar,oil once combined add pumpkin
cream together
add spices mix then add baking powder and flour slowly.
You should end up with a wonderful fluffy mixture.

I use the tall parchment liners and add a little crunchy granola to the top of the batter.
So darn good!

Chickpea and quinoa salad

My daughter Madi has become a vegetarian so I have been trying out alot of new things for her lately and this was a home run.

1 small onion or shallot minced
5 mushrooms diced
1/2 orange or red pepper chopped
1 tomato chopped
1 can of chickpeas drained
1/4 cup of quinoa
2/3 cup of stock
1 tbsp olive oil

In a skillet add oil,onions and mushrooms cook about 5 minutes
add peppers,tomatoes and chick peas cook 5 minutes
add stock and bring to a boil add quinoa lower heat to low/med and cover for 8 minutes
At the end of 5 minutes give a good stir, turn heat off and leave covered for 15 minutes.

She has been eating it hot and cold
When she took it for lunch today she added chopped up tomato,cucumber and feta cheese and added a splash of her favorite roasted red pepper salad dressing.