Flour of Heaven

I like to cook and baking is alright (although I tend to really excel at cooking). One of my favorite things to do is to try new recipes, some of my favorite of late being:

Bell Pepper Muffins

Ingredients:

• 1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
• 2 tablespoons butter
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1 egg
• 1/4 cup egg substitute
• 1 cup fat-free milk

Directions:

In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Combine the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 te aspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and

sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.