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The Ultimate

Muffin

By Lindsey Dahl

Directions:

This easy to make hummus recipe can be prepared the night before serving to fully chill in the fridge. No pots and pans needed to prepare, just a food processor and a convection or toaster oven. Tahini can be found in many grocery or health food stores in the Middle Eastern section.

1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin.

Ingredients: ~1 cup all purpose flour ~1 tsp sugar ~1/2 tsp baking powder ~1/2 tsp salt ~1/2 tsp pepper ~1 cup cottage cheese ~1/4 cup sour cream ~4 tbsp unsalted butter, melted and cool ~1 large eggs ~4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil) ~1 scallion, minced ~1/4 cup diced ham

2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix). 3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through. 4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.

Potato & Leek Soup By Lindsey Dahl

Ingredients: ~3 potatoes, diced ~Water for boiling ~3 leeks ~1 cup mushrooms, sliced ~2 tbsp butter or margarine

~1/2 cup vegetable broth ~Salt and pepper to taste Directions: 1. Boil the potatoes in water until cooked, about 15 minutes. Drain well. 2. In a large skillet, sautĂŠ the leeks and mushrooms in the margarine

until soft, about 6-8 minutes. Add the vegetable broth and the potatoes and cook for a few more minutes. 3. Transfer the mixture to a blender or food processor and blend until smooth. 4. Add salt and pepper to taste.

The Eagle - Spring 2013 Issue 2  

The Eagle is the student-run newspaper of Robert Morris University (IL). This is Spring 2013 Issue 2.