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This recipe is baked in a 425° oven on a sheet pan, offering quicker clean up. On another sheet pan, the drained and rinsed chickpeas are placed on a kitchen towel or paper towels to dry. The purpose for this is during the roasting, the chickpeas will crisp up easier. The squash is cut into 1-inch cubes tossed with the oil, garam masala (which I used), salt, thyme and red pepper flakes for 20 minutes. While the squash is roasting, the chickpeas, red onion, more seasoning, salt and olive oil are tossed together. They are then added to the pan of squash, combined and roasted for 30 minutes. Before serving, the vinegar is drizzled on top along with the herbs and tossed. Hot honey is added and any necessary adjustments for hot honey and seasonings is made. While I enjoyed the flavors and textures of the vegetables, my husband was disappointed. He felt the dish needed some liquid and it was more of a side dish, not a main course. Vegetarians will enjoy this dish, my husband, only when served with a protein. I redeemed myself by making homemade English Muffins. Back in 1989, my then two-year old son gave me a cookbook for Mother’s Day by Elizabeth Alston, “Muffins.” I’ve made some of the recipes from this book, but recently I was dying to try the English muffins. I purchased a fresh package of dry yeast to make sure I was successful. You’ll also need granulated sugar, warm water, buttermilk, all-purpose flour, salt, baking soda, vegetable oil for the griddle, melted unsalted butter for the muffin rings. My muffin rings are made from 4-inch diameter stainless steel tubing my husband got many years from friends that work in the steel industry. You can also use tuna cans with both ends removed or purchase an English Muffin ring set from King Arthur Flour. I used a stand mixer for the muffins as the dough is sticky and elastic. Warm water and sugar go into the mixing bowl of the mixer with the yeast sprinkled on top. The mixture stands until foamy. Next flour, salt and warmed buttermilk are poured in and mixed on low speed until combined. The batter is removed from the mixer, covered with plastic wrap and rises in a warm place for an hour, or until doubled in volume. Lastly, baking soda mixed with warm water is added to the flour mixture and mixed for one minute. One more rise of 30 minutes is needed before the muffins are ready to be cooked. Although an electric skillet is suggested, I used my large, round pancake griddle that I sprayed with cooking spray as well as my muffin rings. Using my digital cooking thermometer, I tried as best as possible to regulate the pan to a temperature of 260°. Using a 1/4-cup measuring cup, I filled each ring making sure it was filled to the edges. The muffins need to cook 7 to 10 minutes or until the bottoms are golden brown and the tops appear almost dry. Using a pair of cooking tongs, I slowly picked up the muffin ring to release the muffin, and using a spatula, turned the muffin over to cook the other side. The muffins need to cool 15 minutes before splitting with a fork. I couldn’t wait to try these once they were cooled. After cutting one open, you could see the nook and crannies just like Thomas’s English Muffins. A little toasting and some salted butter to melt into the nooks, it was taste time. These were so good. Both my husband and I devoured our shared muffin. They were perfect the first time out. Ms. Alston also has a recipe in her book for Whole-Wheat Bran Muffins that I can’t wait to try. She also gives variations for Cinnamon Raisin, Corn-Rye and Raisin Rye. Roasted Honey Nut Squash and Chickpeas with Hot Honey By Melissa Clark The New York Times, “A Good Appetite” Yield: 4 servings Time: 1 hour Ingredients 2 (14.5-ounce) cans chickpeas (preferably not “no salt added”), drained and rinsed 2½ pounds honey nut or butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups) 1¾ teaspoons Baharat, garam masala or another spice blend 1¼ teaspoons fine salt, plus more as needed 5 thyme sprigs ⅛ teaspoon red-pepper flakes 3 tablespoons extra-virgin olive oil, plus more as needed 1 small red onion, thinly sliced 1 teaspoon cider vinegar or rice wine vinegar, plus more as needed ½ cup fresh cilantro leaves or dill sprigs, or a combination 1 to 2tablespoons hot honey, plus more to taste Plain whole-milk yogurt or sour cream, for serving (optional) PREPARATION
English Muffins “Muffins,” by Elizabeth Alston Clarkson N. Potter, Inc./Publishers ©1985 Ingredients 1 teaspoon granulated sugar 1 cup warm water (105° to 115°F), divided ¼ cup and ¾ cup 1 envelope (1 tablespoon) active dry yeast 2 cups buttermilk 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda Vegetable oil, for griddle Melted unsalted butter, for muffin rings Preparation Fit electric mixer with dough hook or paddle. Put sugar and ¼ cup of the water in mixer bowl; sprinkle with yeast. Mix for a few seconds. Let stand a few minutes until yeast is foamy. Heat buttermilk until it is barely warm to the touch; it will probably curdle, but do not worry. When warm, remove from heat. Measure flour; sprinkle over yeast. Add salt. Pour buttermilk over flour. Mix on low speed just to combine. Then beat 3 minutes on medium speed. Batter will be sticky and elastic. Remove bowl from machine; cover with plastic wrap and let rise 1 hour in a warm place (70° to 80° F), until bubbly and doubled in volume. Dissolve baking soda in remaining ¾ cup warm water. Add to batter. Mix, then beat 1 minute. Cover bowl and let rise 30 minutes longer. Heat electric skillet (for best results) to about 260°F; or heat one or more iron skillets or griddles over moderately low heat. Brush heated skillet or griddle lightly with oil and place buttered 3-inch muffin rings (or clean tuna cans, open at both ends) on it. Using a buttered ¼ cup measure, scoop ¼ cup of the batter into each muffin ring, spreading with fingers until it touches sides of rings. Cook muffins 7 to 10 minutes-they will rise to about ¾ inch, and bubbles will appear on the surface and break; raise or lower heat as necessary so muffins cook slowly and evenly and do not get too dark on the bottom. When muffins are golden brown on the bottom and almost dry on the top, remove the rings with tongs and turn the muffins over. Cook 7 to 10 minutes longer until the second side is browned. Cool muffins at least 15 minutes on a wire rack. Split open with fork and toast cut sides under a broiler. Note: if you do not have a mixer with a paddle or dough hook, after stirring in the flour, beat mixture with a wooden spoon for about 3 minutes. After dough has risen, beat about 1 minute more.
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