Out with the Old, In With the New

Hi friends and newcomers, welcome!

This verse is a comfort to me today as I move forward in the New Year with all it's possibilities.

Behold, I will do a new thing; now it shall spring forth; shall ye not know it? I will even make a way in the wilderness, and rivers in the desert.

Isaiah 43:19

I hope your new year is off to a great start. Mine has started out a bit slowly and in a bit of a funk. I was gentle with myself and didn't push myself to do things I didn't have to.  Since I am never able to do nothing much for very long, I also did a lot of reading and a bit of shopping.  The shopping was done at the end of last year and beginning of the New Year to help me get 2015 off to an organized start. I have some goals this year for my spiritual life, my physical being, my home and my relationships. I also have a theme word or a guiding word for the year "joy". This is to help me look for joy in the world each and every day. Sometimes I might share those moments with you here on the blog.

Those of you who have been reading me for years might recall that I go through frequent times of purging my possessions. When I need to replenish or renew them I try to do it in as frugal a way as possible. These actions relate to my personal goals of keeping things organized and tidy, financial goals to reduce spending and also spiritual goals to help on the mission field (read more at my Work in Africa page at the tab on the top of this page).

Purging at the end and beginning of the year happened again when after Christmas I realized that my pillows are well over 20 years old. I can't imagine all the dust mites in those pillows after all this time as they were not washable. I did keep them covered with washable pillow protectors and aired them out every now and then.

The pillows were still supportive but looking worse for wear. I'd been thinking of replacing them for some time.  This year I finally did it. I ordered them on line which is always a bit dicey but they were a good price.  Basically two for the price of one.  While they are not my best pillow (that is one I'm throwing out), I'm  happy to say they seem to be working out fine. If I think back over the past week or so I think perhaps I am also sleeping better too which is one of the claims made by the pillow's inventor. I will have to keep alert and see if the better sleep (not waking up so often through the night) is a long-term benefit.  I can now throw out my old and well worn pillows.

The new pillows are washable and that is a bonus. I want to buy another two good quality latex pillows.  Of the two pillows I'm throwing out, one was latex and one was buckwheat. I would say they were both worth the price I paid for them way back when. I'll take my time looking for a good pillow replacement.

I've also replaced some cheap towels and a floor mat I had purchased less than 10 years ago. These are white towels that cost me only $1.99 each at the time. They now look rather dingy and gray and are starting to fray. The towels I had before were good quality ones that lasted over 2 decades. I'm afraid I was still using those with a few holes and frayed edges when I bought the inexpensive white ones.

My new towels and bath mat finally match my shower curtain which I've had for a few years already.   I now have white towels (2 bath) with teal trim and several other teal coloured towels in various sizes (2 hand towels, 2 bath towels and 1 bath sheet). I couldn't get any facecloths as they were all sold out but I will probably just look for some packages of inexpensive white and teal facecloths somewhere else. I tend to go through face cloths much more quickly and there is no way I will spend $4 or more on one face cloth.

So what else is in or out in my life?

Well for years I've been saying I want to try meal planning. I think it would help me to know in advance about what I will eat so I can prepare several days ahead with the food buying.  This way I hope to get a better handle on my blood glucose levels which are still not fully under control.

I've never actually tried meal planning for a whole week at a time and for some reason I don't find it easy to do. Instead I go to the store and buy whatever is on sale meat wise.  Then I purchase a lot of things to go with it (rice, pasta, quinoa, all kinds of beans and legumes & all kinds of vegetables).  Each day I think about what is going to be for dinner and sometimes I think several days ahead especially if I am going to be fairly busy and want to eat healthy.  This method works fairly well but lately I feel I could do much better and maybe spend much less if I sat down and had a plan of meals.  Plans always include breakfast, lunch and dinner and it is really Breakfast and lunch that I seem to have the  most trouble with.  Also, I have this idea that meal planning is going to require me to also look up recipes and learn new dishes so I can keep things interesting and thus the time factor puts me off a bit.

My first attempt at meal planning started last night. I'm not sure I'm comfortable with it.  I may have to start smaller than planning for a whole week.  It will be good for me to start with planning more for breakfast and lunch since I seem to be pretty good with the dinner menu. Maybe I shouldn't try to reinvent the wheel and just focus on planning ahead for breakfast and lunch and continue to plan dinners after buying whatever is one sale. That might work better for me. I'll have to experiment a bit so it might be awhile before I'm in a groove so to speak.

I've never been a breakfast person except for when I travel.  So I really do need to plan ahead for this meal.  It will  largely consist of one of  the following:  hot cereals with fruit, yogurt and fruit, combinations of egg dishes or yummy muffins. I don't eat bacon anymore largely due to the cost and heart health.  Though I would probably do better on a higher protein breakfast I don't often have meat left over from dinner.

Here is a good heart healthy and healthy weight muffin recipe that came with lots of rave reviews. The recipe is actually for Lemon-Raspberry muffins but I substituted cranberries since that is what I had in my freezer. I've made these muffins to have for breakfast every other day or so this week.

 Lemon-Cranberry Muffins * Rated as heart healthy & Healthy Weight

 

 Ingredients

• 1 lemon
• 1/2 cup sugar
• 1 cup nonfat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white whole-wheat flour, or whole-wheat pastry flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups cranberries

Preparation

1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in berries.  Divide the batter among the muffin cups.
4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Gluten Free Pineapple Carrot Muffins

If you've been following my recent experiments in baking with millet flour, you may also enjoy this recipe.  This is my favourite of the 3 recipes I've made with millet flour so far.

Ingredients

• 1 1/4 millet flour (I used Bob Red Mills brand but you may have another brand where you live)
• 1/4 cup sugar
• 1 teaspoon baking power
• 1 teaspoon baking soda
• 2 teaspoons ground ginger (fresh is always nice but I used powdered ginger this time)
• 1 teaspoon cinnamon
• 1 ripe banana
• 1 cup crushed or chopped pineapple (I used a can of pineapple tidbits)
• 2 cups finely grated carrots (next time I will use half zucchini and half carrots)

Directions 

Preheat oven to 375°F.

Combine the mashed banana with the pineapple, grated carrot, ginger, cinnamon, and sugar in a large mixing bowl.  I used a Kitchen-Aid mixer but you can also just combine all the ingredients in a large bowl and mix them with a wooden spoon.

In a separate bowl, combine the dry ingredients: flour, baking powder and baking soda,  then fold it into your wet mixture.  The batter will be very moist.

Pour into the muffin tin of your choice. I used my silicone muffin tin. When you use silicon muffin tins you must place them on a flat cookie sheet or other flat pan when putting them in the oven.

Bake 20-25 minutes. I baked 9 regular to large sized muffins with this recipe.

Notes:  Let the muffins cool before removing from the pan otherwise they will fall apart.

I find when using the silicone tin, the muffins are always very moist at the bottom, almost like pudding. Today's muffins were no exception.

These muffins are moist and tasty though a bit too sweet for my liking. Next time I will experiment a bit perhaps using only half of the sugar or substituting half of the shredded carrots with half shredded zucchini. I won't omit the banana because that whips up into a nice frothy, liquid mixture in which to mix the dry ingredients.

 

Here is a link to a site extolling the virtues of millet flour.   These days many people are turning to millet flour because it contains no gluten.  But beware.  Millet contains goitrogens, a substance that suppresses the thryoid activity and can cause goiter.

I'm joining up with the lovely Hannapat for her Weekly Bake.
Please click on the photo above to join in.

This concludes my experimentation with millet flour.  I will probably use again in future as I do a lot of baking over the winter months. I will be looking to use it in loaf bread too.
Thank you for following along.

Pumpkin Muffins

 
Ingredients
1 1/2 cups whole wheat flour
1/2 cup white all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 cups canned pumpkin
3/4 cup packed brown sugar, or less if you want it less sweet. I probably used half a cup.*
2 eggs
1/4 cup canola oil
1/2 cup nuts (I had leftover pumpkin seeds and some chopped almonds)
1/2 milk or just enough to make a muffin like consistency

Directions

1 Preheat oven to 350 degrees F.
2 Mix flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
3 Whisk pumpkin, brown sugar (or Splenda), eggs, oil and chocolate chips in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain.
4 Drop the batter by level tablespoonfuls onto a lightly greased baking sheet, spacing the cookies 1 1/2 inches apart.
5 Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Cool and eat or freeze for later.
This recipe made 6 large muffins and 6 small ones. You could also make 12 medium ones but  I wanted different sizes.


This is virtually the same recipe I used for my diabetic pumpkin chocolate chip cookies the other day; except that I added milk, omitted the chocolate chips and added nuts.  The muffins looked good and tasted good but they were slightly on the dry side.  If you make these please  add another egg and more milk or possibly some yogurt to the recipe above. I'd love to know what you think about them too.

I haven't baked for a long time. Now I have enough healthy muffins and cookies to last me for the foreseeable future.

Low Fat Cranberry Apple Muffins

I made cranberry oatmeal cookies on the weekend and I decided to look for a good recipe for cranberry muffins. These ones are low fat and not too sweet. I substituted oat bran for the wheat bran because it is good for the cholesterol levels.

Leading nutritionist and author, Leslie Beck has this to say about oat bran.

Oat bran has long been touted for its soluble fibre. About one-half of the fibre in oat bran is soluble fibre, the type that lowers LDL (bad) blood cholesterol. Soluble fibre is a soft fibre that absorbs water as it moves through the digestive tract. In addition to helping lower cholesterol, it also keeps blood glucose levels in check. Technically, oat bran is not a whole grain (since it's actually only one part of the oat grain). But because of its exceptionally high fibre content, it can be considered a whole grain.

A landmark study published in 1963 was the first to document the cholesterol-lowering effects of oat bran. Since then, there's been no shortage of research to support the many health benefits of a diet rich in soluble fibre, including oat bran.

A notable study published in the Western Journal of Medicine in the late 1980's found that study participants who ate two oat bran muffins a day for 28 days experienced a 5.3% decrease in total serum cholesterol, and an 8.7% decrease in LDL cholesterol, compared to no change in participants consuming wheat muffins.

I won't be eating two muffins every day but adding oat bran wherever I can seems to be a good thing for keeping my overall cholesterol levels in check. Besides that it is a good source of fibre.

I didn't have any apple sauce so I chopped two small apples and boiled them in some water with a small amount of brown sugar until soft. I did not wait until they were mushy as I like chunks of fruit in my muffins.

   Ingredients

• 1 1/2 cups oat bran
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg
• 2/3 cup brown sugar (I put 1/cup as I don't like things too sweet)
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped frozen cranberries

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. In my case, I use silicon muffin containers and I don't grease them. Mix together oat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. 

Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. 

Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.  

Taste test:  These muffins were not very sweet and had a nice tartness provided by the cranberries. I made a boo boo however. I didn't have the oven high enough for some reason and ended up cooking these for twice as long as necessary. In the process the outside of the muffins became a little rubbery and hard. I cooked them in my newish silicon muffin pans and I'm thinking that might also have something to do with it.  I've just read on line that overmixing the batter can also lead to a rubbery texture. I think that was also part of my problem though the recipe clearly says "stir...until just blended". I will be more careful next time.

 Does anyone else notice a negative difference when cooking in a silicone muffin pan? Baking bread in my silicon pans seems to work just fine but I've noticed the muffins lately are rubbery in texture.

Still on my Break

Hi friends and fellow bloggers,

I am so happy the weather has cooled down considerably because it means we no longer have 400 forest fires burning in my province. Instead we have about 260 fires burning with most of them under control. Sadly, it has been a year of great forest devastation but I pray that out of the ashes will spring forth new and vibrant life.

I am not actually back to blogging but I did want to share my weekend baking. It has been so hot that I haven't been able to bake anything or feel much like cooking but I was able to bake some muffins and some one bowl bread today.

The muffins I spotted recently on Katy's Food for the Hungry Soul.  Katy always has scrumptious recipes and photos on display. Once in awhile I get to try them if the recipe looks simple enough and I have the ingredients on hand.

Recently, these French Breakfast Muffins looked so tasty and Katy described them just right so I had to try them and get them ready for breakfast.

Here is the recipe Katy used from Better Homes and Gardens.


1 1/2 cup all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt

1 egg
1/2 cup milk
1/3 cup butter, melted

1/4 cup butter melted
1/4 cup sugar
1/2 teaspoon ground cinnamon

In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients.
 
In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease muffin cups. Fill cups about two-thirds full with batter. Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden.

Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. Serve warm.

Makes 12 smaller-sized muffins.

I doubled this recipe and made larger sized muffins (18). I didn't have any nutmeg on hand so added a bit of cinnamon instead of nutmeg.  They taste very good and Katy described them just right.

I also made some one bowl bread which I have made once before. Here is a photo. You can find the recipe here.  They might look a little different. That is likely because I didn't take as much time or care to shape them this time and I added a little less flour.

Enjoy!