Last week, the lovely, the insatiable Somer, at VedgedOut posted a recipe for Moroccan Lentil Soup. Because I love all things Lentil, I printed her recipe and made it on Sunday. To accompanying this yummy dish, I also made roasted sliced Butter Cup Squash because nothing, and I do mean nothin’ says lentil soup (to me) like squash, man!
For dessert I made Somer’s Oil Free Banana Muffins with a slight moderation. I used Soy Nog instead of Soy Milk. Sadly, my muffins didn’t come out as nice as Somer’s because I’ve been cooking and baking with an ancient stove (thank you to my 95 year old previous homeowner). I could replace the stove but seeing as I haven’t decided on the exact direction my kitchen remodel will take, (I’m leaning turn of the century vintage) I figured it might be best to hold off before investing in a new stove…
The Soup and the Squash:
My version of Oil-Free Banana Muffins — extra dahk, like wicked dahk (as we say here in Bahston, (ahem) I mean, Boston). 😉