Tuesday, November 2, 2010
The gas stove in our home hasn't been working. It won't start, and I'll have to wait for my dad to come home this weekend to fix it. My mom can make the stove start by lighting the stove with a match (only 5 left!) while simultaneously turning the stove on, but it's too much an effort for me to try. So for the past few days for lunch, I have been eating either cold foods or foods cooked in the oven or toaster oven. It's a wonder how many foods don't require the stove.
Yesterday I ate spaghetti squash roasted in the oven, then forked into a casserole bowl and then baked again until the top was browned and crisp. Today I had leftover cold lentil salad with toast, not to mention a lot of leftover Halloween candy. (Off topic, but did you know Milky Way and 3 Musketeers taste delicious frozen, like cold milkshakes.)
This afternoon, I decided to make feta cornbread muffins. They're moist corn muffins studded with crumbled bits of feta. The feta gives a bite to the muffin while the garlic powder provides the muffin with another dimension of flavor. They're delicious cold, savory with firm bits of feta, and even better warm, with melted strings of feta.
Feta Cornbread Muffins
1 1/2 cup all-purpose flour
1/2 cup cornmeal
1 Tbs baking powder
1/2 tsp salt
1/4 tsp oregano
1/2 tsp garlic powder
1 1/3 cup feta cheese, crumbled
3 Tbs canola oil
1 cup milk (I used skim)
1. Preheat oven to 400 F.
2. In a large bowl, combine dry ingredients (flour through cheese).
3. In a separate bowl, whisk together wet ingredients (oil through milk).
4. Stir wet ingredients into dry ingredients. Be careful not to overmix.
5. Fill muccin cups with about 3/4 full with batter.
6. Bake for 15-20 minutes or until inserted toothpick comes clean.
7. Makes about 12-14 muffins.