MEATLESS MONDAYSteamed baby green beans, grilled eggplant with cheddar, fresh garden salad, and warm blueberry muffins! It's not fancy food, it's not gourmet food, but the tastes and smells were just delightful! I could eat green beans like this every day of the year. They are so succulent. Theses were the last pick of our garden beans...so sad!!
The eggplant was the first of our pick this year. I sliced then salted lightly and set in a strainer for about an hour. This draws any bitterness out of the eggplant. I then marinated them in a small amount of Italian dressing before grilling. The picture makes one of the slices look almost burned, but I like them dark so it was my choice. After they were sufficiently grilled on both sides, I place a thin slice of sharp cheddar cheese on each piece and the residual heat melted the cheese onto the slice of eggplant. They were so delicious. I love the rich, dark flavor of grilled eggplant. To me, it's the taste of a farmer's market in summertime!!
The salad was mixed field greens and baby arugla, along with garden tomatoes, green peppers, tomatoes, red onions and a few mushrooms. The only dressing necessary was a squeeze of a lemon wedge and a little drizzle of extra virgin olive oil, with a careful sprinkle of sea salt! So fresh tasting, and really good for you!
The muffin is the my husband's grandfather's recipe. He was a baker! This is such an easy recipe and makes the lightest most succulent muffins ever. They are great as plain muffins, but when blueberries are in season, oh my! The recipe calls for 1 c. but I had about 1 1/2 c. on hand so I threw in the extras making the muffins so moist and blueberrilicious! You don't need butter on these to enjoy them. Of course, Richard loaded his with butter, but I ate mine plain. How is that? The person who is skinny loads it with butter! SO not fair! It's really a 'mind' thing because you don't miss the butter, especially if you eat them when they are still warm and the berry juices are oozing out!
Eating meatless is not a sacrifice. I don't miss meat...and you wouldn't either if you put a little effort into creating a meal designed around food that is fresh and in season. It makes all the difference in flavors!
Quick White Muffins
2 c. flour
1/3 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 egg
1/3 c. oil
1 c. milk
(for Blueberry muffins at 1 c. blueberries and decrease milk to 3/4 c.)
Mix ingredients together and place in greased tins. Bake at 425 degrees for 15-20 minutes. Don't overbake.
When making berry muffins, add berries after dough is mixed thoroughly.
Yield: 1 dozen muffins
Blueberry muffins are one of my favourite foods of all time. Did you use white or whole wheat flour in that recipe?
ReplyDeleteLove everything you cook would have loved this meal especially the muffins look great! Happy to be following you!
ReplyDeleteTammy, I used white flour. When I make blueberry muffins I like using white because it tends to be a bit lighter. These turn out so moist they are like eating cake!
ReplyDeleteI also have a really yummy whole wheat muffin recipe that is all w.w. flour and they are also delicious. Moist and sweet!
I'll try to remember how much you like BBmuffins and make some next weekend when you are here!~!
Jeff-I always like cooking for you guys..you like food like we do!!!
That was Lydia, but I still appreciate your offer to make muffins for me! :D
ReplyDeleteCan you use rice milk or soy milk instead? I can't do milk. I usually decline pancakes, muffins, quick breads, corn bread, etc for this reason -- most people use cow's milk to make them. It would be a treat to have blueberry muffins that I could eat.
But if your broken toe is still hurting, then I prefer that you rest instead of bake. Take care of yourself, girl!
I don't know why soy milk would not work. I'll ask Cara..she has used soy and would most likely know if I could substitute it. OR even the rice milk. I'm pretty sure it would work. I'll make myself a note so I don't forget!
ReplyDeleteOOOOPs...I see now it was Lydia!!