Cinnamon-Rhubarb Muffins

This is a recipe adapted from a Facebook post by my friend Phyllis. Since I am famous for bringing delicious muffins to work, she tagged me and suggested that I try the recipe, so she could have some. This recipe makes about 28 muffins.

BATTER INGREDIENTS

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup sour cream
  • 1 cube unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 1/4 inch diced rhubarb (This was about half of the frozen package I bought.)

TOPPING INGREDIENTS

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup chilled butter
  • 1/2 teaspoon cinnamon

DIRECTIONS

In a small bowl, add the topping ingredients and cut the butter into the flour, sugar, cinnamon mixture. Put aside.

topping mixture
topping mixture

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt.

flour mixture
flour mixture

In a medium bowl, whisk together the sour cream, melted butter, eggs, vanilla, and heavy cream until smooth.

sour cream mixture
sour cream mixture

Stir the sour cream mixture into the flour mixture.

sour cream mixture added to flour mixture
sour cream mixture added to flour mixture

Then fold in the rhubarb.

Add rhubarb to the batter.
Add rhubarb to the batter.

I didn’t worry about completely thawing the rhubarb. I just rinsed it with cold water and let it sit in the strainer while I did the other preparations.

batter ready for the muffin pan
batter ready for the muffin pan

Spoon the batter into the prepared muffin pan, leaving some room to add the topping.

batter in the muffin pan
batter in the muffin pan

Spoon the topping over each muffin.

muffins ready for the oven
muffins ready for the oven

Place in an oven preheated to 400 degrees Fahrenheit. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.

muffins fresh from the oven
muffins fresh from the oven

 

Spinach Mushroom Enchiladas

I created this recipe in an effort to try eating less meat. I think it is an excellent recipe, but my husband still insists that I add some meat to his enchiladas. Since he thinks he doesn’t like tofu, I’ve so far avoided telling him that tofu is one of the main ingredients. You can use the recipe as is or add some ground beef to satisfy those in your family who think a meal requires meat.

INGREDIENTS

  • 8 corn tortillas
  • 1/4 cup chopped onion
  • 2 cloves minced garlic
  • 1 tablespoon oil
  • 1- 10 oz. package of frozen spinach
  • 8 oz sliced mushrooms
  • 1 package silken tofu
  • 1 tablespoon adobo sauce
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1 can enchilada sauce
  • 1/2 cup shredded cheddar

NIGHT BEFORE

Heat the oil in a large skillet. Sautee the onion and garlic for a couple of minutes.

Sauteeing onions and garlic
Sauteeing onions and garlic

Thaw and drain the spinach. Add the spinach and mushrooms to the skillet.

Add the spinach and mushrooms.
Add the spinach and mushrooms.

Continue cooking for a about 5 minutes. Meanwhile, put the tofu in a food processor. Blend until creamy like the texture of mayonnaise.

Whipped silken tofu
Whipped silken tofu

Add the adobo sauce, garlic powder, nutritional yeast, and cumin to the tofu and blend together.

Whipped tofu with seasonings
Whipped tofu with seasonings

Add 2/3 cup of the tofu mixture to the spinach mixture. The remaining tofu mixture is good as a dip or can be added to the finished enchiladas like sour cream as a topping. Heat the corn tortillas and add the spinach filling.

Adding the filling to the corn tortilla
Adding the filling to the corn tortilla

Roll into a tube and place in a lightly grease small casserole dish. After the enchiladas are in the casserole dish, top with enchilada sauce and sprinkle with cheese.

Enchiladas ready for the oven
Enchiladas ready for the oven

Cover with aluminum foil and refrigerate until you are ready to bake.

BEFORE SERVING

Bake for 35 minutes in an oven preheated to 375 degrees Fahrenheit.

Enchilada--fresh from the oven
Enchiladas–fresh from the oven

Fried Rice

It’s often hard to correctly estimate how much rice to cook. I find that cooked rice freezes fine. You can defrost the left over rice or use whatever left over rice you have in the refrigerator to make fried rice. Feel free to add some cooked chicken or pork if you would like.

INGREDIENTS

  • 3 cups cooked rice
  • 1/4 cup chopped carrot
  • 1/4 cup chopped onion
  • 1/4 cup frozen peas
  • 3 stalks celery, chopped (optional)
  •  2 Tablespoons cooking oil
  • 1 egg
  • 1 Tablespoon ginger
  • 1 Tablespoon soy sauce
  • 1/4 teaspoon red pepper flakes

Chop the vegetables.

Chopped celery, carrot , and onion
Chopped celery, carrot , and onion

Heat the oil in a large skillet. Sautee the vegetables in the oil for a couple of minutes.

Sautee the vegetables.
Sautee the vegetables.

Add the rice and continue to cook another couple of minutes.

Add the rice to the vegetables.
Add the rice to the vegetables.

Add the egg.

slightly beaten egg
slightly beaten egg

Then, add the ginger garlic powder, soy sauce, and red pepper flakes. Stir together and serve.

Fried Rice
Fried Rice

 

New Orleans Gumbo

I have traveled to quite a few countries in the world, but I still think the best food comes out of New Orleans. I especially like gumbo when Mardi Gras season has begun and the weather still demands a nice hot soup for dinner.

INGREDIENTS

  • 6 Tablespoons butter
  • 1/2 cup flour
  • 1 Tablespoon oil
  • ½ green bell pepper, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • ½ medium onion, chopped
  • 24 ounces beef broth
  • ½ teaspoon Cajun seasoning
  • 1 Tablespoon Louisiana hot sauce
  • ½ package frozen cut okra
  • 1 can (14.5 oz) stewed tomatoes
  • 1 can tomato sauce
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon thyme
  • 2 bay leaves
  • dash Worcestershire sauce
  • ⅛ teaspoon cayenne
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • 12 oz. andouille sausage
  • ½ lb. cooked chicken, cubed

NIGHT BEFORE

Melt the butter in a skillet. Add the flour and brown it until it becomes a dark caramel color. This is a roux.

roux
roux

Chop the vegetables and saute them in a skillet until the onions are translucent.

sauteed onion, celery, bell pepper, and garlic
sauteed onion, celery, bell pepper, and garlic

Add the vegetables to the roux. Over a medium heat, add the beef broth stirring constantly until it thickens. Add this and the remaining ingredients to a slow cooker.

BEFORE SERVING

Cook on low in a slow cooker for 4 hours. Serve with rice.

gumbo with rice
gumbo with rice