at home with ann

Muffins just might be Colin's favorite food, and I can't blame him.  Perfect little snack sized treats, delivered in a cute tin, filled with delicious fruit - you can't go wrong.  That being said, we go through a batch of baked goods at an alarming rate around this house, even when they are hidden on top of the refrigerator (the last remaining surface that is out of reach of tiny hands).  We made these muffins to accompany our vegetarian chili last week, thinking they'd be a good replacement for cornbread and also be a nice snack for anytime.  Plus, they are full of healthy sweet potato and millet, so they are nutritious and it's ok to eat two (or four). Sweet Potato Millet Muffins recipe from Eat Live Run Makes about 16-20 muffins Ingredients: 2 cups flour (I used whole wheat pastry, but all purpose would work, too) 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup millet 2 eggs 1 medium sweet pot...

This is the same mushroom millet bowl that I made last month, but I bet a few of you passed it over because the picture was less than awesome.  It's hard to photograph mushrooms and kale at night.  I'm here to tell you to give it a try, though, because we had it again yesterday, and it is delicious!  Also, thanks to the sun staying up later and a slightly earlier dinnertime for me yesterday, I have a better picture now.  I changed the cooking process a tiny bit, so I'll just reshare the recipe with my new notes.  To mix it up even more, try adding diced chicken to the mix.  Mushroom Millet Bowl with Kale original recipe from Oh She Glows 1/2 cup uncooked millet extra virgin olive oil 2 cups chopped sweet onion 3 garlic cloves, minced 16 oz. sliced baby portabella mushrooms 1 tsp minced dried rosemary 2 tbsp nutritional yeast 1.5 tbsp tamari or soy sauce 1/2 tbsp cornstarch 1 1/4 cup vegetable broth 1 bunch fresh chopped kale, stems removed ...

Not that long ago I thought I didn't like mushrooms.  It turns out what I don't like are slimy mushrooms.  I think we can trace this back to a trip to England I went on with my parents when I was 15.  We stayed primarily in bed and breakfasts, and every day the proprietors would serve a "full English breakfast," which included, among other things, canned mushrooms.  Canned mushrooms are the ultimate in sliminess.  By the end of the trip I stuck to toast and tea in the morning.  Non-slimy mushrooms, on the other hand, I like quite a bit.  This saucy, hearty bowl reminded me of the mushroom demi glace that you sometimes get at steakhouses.  I bet this would actually be delicious served over steak, but it was great (and vegan) on it's own.  There are a couple ingredients in this recipe you might not be familiar with.  I'd never cooked with millet before.  It's a grain, and high in nutritious elements such as manganese, phosphorus, ...