shape magazine recipes

I love Shape magazine. You may have already realised this from the links bar. It's their 25th anniversary and they've published a list of their twenty-five best recipes. I may try the yogurt mint marinated chicken this weekend since I have a pot of plain yogurt in the fridge at the moment. And also the roasted herb salmon sounds within my ability range as well.

thanksgiving

Ant and I managed to pull off a little Thanksgiving dinner last night. Ant was the impetus for it, buying us a little roasting chicken with sage stuffing. We made roast potatoes, roast parsnips, boiled potatoes, honey glazed carrots, steamed broccoli and cauliflower, and gravy. With the help of a store-bought pastry I made a pumpkin pie. We were so pleased about having pulled it all off! This was the first Thanksgiving that I have managed to celebrate away from home. It was well worth the trouble. And I took leftovers and pie to school today. Everyone in the staffroom who tried some pie liked it.

baking muffins

My dad is a famous muffin maker. He has so many muffin cookbooks that he has an index book to help him find the muffin recipe he wants. I, however, have only one muffin recipe. I use it for everything. I like it because (a) it has hardly any sugar, (b) it has hardly any oil, (c) it contains lots of oats--and I make it even healthier by putting in oats and bran, (d) it only requires one mixing bowl, speeding up both the preparation and the washing up. Here it is.

Chocolate Chip Muffins
adapted from More with Less
makes 12 large or 18 small muffins

Mix together in large bowl:
1 1/2 c (190 g) flour
1/4 c (25 g) sugar
1 T baking powder

Stir in:
1 c (90 g) oats
1 c (180 g) chocolate chips (or 1/2 c [75 g] raisins or anything else that you fancy)

Add:
3 T oil
1 egg, beaten
1 c (250 ml) milk

Stir only until combined. Fill muffin cups and bake at 425 F (205 C) for 15 minutes.