I recently faux-baked some apple crisp and it came out wonderful. The fake-coming-from-the-oven-smell was exactly what I needed after almost a year with no oven usage. The very next day I decided to faux-bake again, and this time it was the real deal. I'll get to that in a minute... First a non-food rant: I would like to exclaim how happy I am that we (Ray and I) have an electric piano (aka, not a crappy keyboard with a lot of stupid buttons and sounds, yet not a performance piano). It came at an odd moment, I'd been thinking about playing again recently since I was taught to play at an early age. I really miss it in a weird way. Now, don't think I can really play, I can't. I can just read music (to a point) and play mostly with my right hand... Ray, on the other hand is a musician, a music student, a teacher, and a music-student-teacher. He needs the piano for various reasons (as well as his double basses, electric bass, violin, viola, cello next semester, trumpet, and we have even had an oboe, bassoon and french horn here). I love it. I have mastered "Puff the Magic Dragon", a Danish Folk Song, and "Conjunction Junction" and have moved on to the Real Book vol. 4 (I think), therefore I can now play "Autumn Leaves" and I am sort-of working on "So What" and a few other jazz tunes that I probably shouldn't say I can play. But it is really fun. We had to move Killian's condo and his box (see below) and he is surprisingly very happy about that.
serves 3 to 4 people
2c frozen or fresh blueberries, organic
1/2c. raw sugar
1/2c. spelt flour
1/4c. stone ground whole wheat flour
1t. baking powder
1/8t. sea salt
1/4t. ground cinnamon
1/3c. + 2T. soymilk
Method: In a 2 or 3 quart saucepot, combine berries and half of the sugar. Cook over medium heat, stirring often until the berries come to a boil. Meanwhile, in a medium bowl, combine flours, baking powder, sea salt, remaining sugar, cinnamon and nutmeg in a bowl. Add milk, just to moisten. Drop tablespoon-fulls of batter into the boiling blueberries. You can let them touch each other, they will seperate. Cover with a tight fitting lid and lower heat to med-low. Cook without lifting the lid for 15 minutes. To serve, use a large, flat spoon and lift out "cakes" and serve with ice cream. It is also good alone, but always better with ice cream.
And below is one of my favorite things in the world... I can put simmering blueberries with almost anything.
8.5c water (or veg broth + water)
1/4c dry alphabet noodles
1- 28oz can fire roasted tomatoes, crushed
1 can kidney beans
1 can chickpeas
3 carrots, peeled and diced
2 handfuls chopped green peppers
4 cloves garlic
3 yukon gold potatoes, cut
1t sea salt
black pepper to taste
1/2t jalepeno hot sauce
I really wanted to use spinach... I'm now just seeing it around.
Directions: Add everything together. Boil. Cover. Simmer until potatoes are soft. Consume.