Tonight’s dinner was a simple one –
Chopped salad – meaning romaine, carrots, tomato, can of corn( drained), toasted pecans and a sprinkle of goat cheese. The dressing was jarred pesto sauce thinned with lemon juice and whatever vinegar I grabbed.
cheese – smoked Gouda and a Cheddar/Stilton mix
and Something called San Francisco Polenta Bread – I made it muffin form
1 cup flour ( I only had whole wheat)
1 cup Polenta
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 egg beaten
1 cup milk ( I used low-fat soy , it was what I had)
1/4 cup oil
preheat oven to 425 . mix ingredients bake 20 – 25 minutes in 8X8 pan or muffin tins
Very yummy – crunchy tops. but notice that last ingredient – oil. I forgot it – completely.Honestly, I never missed it. the left over muffins might be hard – but a little butter and heating them up in the microwave ought to take care of that.
That’s the second time this week I misread a recipe. I tried to make Ellie Krieger’s baked Falafel, but misread the oven temperature. It was tasty, but over cooked. I will try it again, but using the correct oven temperature.