If I made a career out of blogging I would make no money and I would have been fired a couple of months go. Oh well, my apologies.

January has been relaxingly slow, but I am looking forward a very busy year. In February, I get to see so many of our Northfield Inn old and new friends as many parents come to visit their students at Carleton and St. Olaf. Last week I had the pleasure of hosting a luncheon for 22 women from a local Methodist group. Desserts, my chocolate chip cookies, seven layer bars, and brownies were a hit. I served a huge salad along with corn muffins and black bean soup. Requests were made for my recipes. Although none of you have had my soup, I am attaching the recipe. It was sooo good and healthy, a rare combination. Many guests have had my corn bread muffins so I am attaching that recipe also.

See you all at the Inn! I promise not to take so long adding to the blog…

Northfield Inn Corn Muffins

 Makes about 15 muffins

1 C. plain yogurt

1/4 C melted butter

2 eggs

Mix above together 

Add 1/3 C sugar

Dry Ingredients

2/3 C high lysine corn meal (you can find it at the Coop)

1 C flour

2 t. baking soda

½ t baking powder

¼ t salt

 

Mix with wet ingredients. Just fold in until barely mixed.

Add ½ can of corn.

Baked in muffin tins with cupcake papers or sprayed with cooking spray at 400 degrees for 18-20 minutes.

I have made these gluten free with Pamela’s flour as a substitute for the flour, also, vegan by subbing the butter for Earth Balance, soy yogurt and ½ c of applesauce for the eggs.

Northfield Inn Black Bean Soup     

 

1 16oz. package of dry black beans

Rinse beans and soak overnight (at least 8 hours).  Drain beans and cover with water again and bring to a boil and simmer for around 2 hours until the beans are soft.  Before this point, don’t add salt, this will make the beans hard and you will never get them soft.

 

Sauté vegetables in 2 T olive oil:

 

3 celery stalks

3 large carrots (scrubbed, I don’t peel mine, you lose all of the great vitamins).

1 large onion

Chop all the vegetables and cook for about ten minutes, add 3 cloves of garlic for one minute and then dump it all into the pot with the beans.  Add one 32 oz container of vegetable broth (you can use chicken but the vegetable keeps the soup vegan) and cook for another 45 minutes.

Spices:

1 T. Penzey’s southwest spice mix (or add cumin, paprika and oregano)

1 T salt or to taste (I like mine a little salty)

Several grinds of fresh peppercorns

At this point you can puree this with an emersion blender or leave chunky. 

Sides: sour cream, chopped jalapeño pepper, chopped red onion, chopped cilantro, cheeses (parmesan or cheddar)

 

Enjoy!