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.
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.)
1/2 cup brown sugar
1/3 cup flour
1/4 cup chilled butter
1/2 teaspoon cinnamon
In a small bowl, add the topping ingredients and cut the butter into the flour, sugar, cinnamon mixture. Put aside.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt.
In a medium bowl, whisk together the sour cream, melted butter, eggs, vanilla, and heavy cream until smooth.
Stir the sour cream mixture into the flour mixture.
Then fold in the rhubarb.
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.
Spoon the batter into the prepared muffin pan, leaving some room to add the topping.
Spoon the topping over each muffin.
Place in an oven preheated to 400 degrees Fahrenheit. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
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.
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
Heat the oil in a large skillet. Sautee the onion and garlic for a couple of minutes.
Thaw and drain the spinach. Add the spinach and mushrooms to the skillet.
Continue cooking for a about 5 minutes. Meanwhile, put the tofu in a food processor. Blend until creamy like the texture of mayonnaise.
Add the adobo sauce, garlic powder, nutritional yeast, and cumin to the tofu and blend together.
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.
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.
Cover with aluminum foil and refrigerate until you are ready to bake.
Bake for 35 minutes in an oven preheated to 375 degrees Fahrenheit.
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.
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 Tablespoon ginger
1 Tablespoon soy sauce
1/4 teaspoon red pepper flakes
Chop the vegetables.
Heat the oil in a large skillet. Sautee the vegetables in the oil for a couple of minutes.
Add the rice and continue to cook another couple of minutes.
Add the egg.
Then, add the ginger garlic powder, soy sauce, and red pepper flakes. Stir together and serve.
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.
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
Melt the butter in a skillet. Add the flour and brown it until it becomes a dark caramel color. This is a roux.
Chop the vegetables and saute them in a skillet until the onions are translucent.
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.
Cook on low in a slow cooker for 4 hours. Serve with rice.