Patricia was also my resource here, but she snagged it from http://crockpot365.blogspot.com/2008/10/day-305.html. Snagged recipes are just as good as new, in my book. :)
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce (can be omitted)
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)
The Directions.
Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of parmesan cheese if you have it.
Thursday, November 12, 2009
Easy Chicken and Rice
This is from Patricia. When I do this next time, I'll make a chicken pot pie out of some gluten-free crust and use this as filler. It was excellent "as is," but would work great for pot pie, too. Simone and Andrew devoured this! Jack liked it, but not quite as intensely. :)
Easy Chicken and Rice
15oz chicken broth
3/4 c. water (I used veggie broth to replace these two liquids)
1 cup brown rice all in bottom of crock pot.
Put 4-6 boneless, skinless chicken breasts on top.
small chopped onion and spices go on top of that.
1/2 tsp salt
1 T. dried parsley
1/2 tsp garlic pwd
1/4 tsp black pepper
1 tsp tarragon
low 6 or high 4
Add a bag of mix frozen veggies in the last hour.
Complete meal in the pot!
Easy Chicken and Rice
15oz chicken broth
3/4 c. water (I used veggie broth to replace these two liquids)
1 cup brown rice all in bottom of crock pot.
Put 4-6 boneless, skinless chicken breasts on top.
small chopped onion and spices go on top of that.
1/2 tsp salt
1 T. dried parsley
1/2 tsp garlic pwd
1/4 tsp black pepper
1 tsp tarragon
low 6 or high 4
Add a bag of mix frozen veggies in the last hour.
Complete meal in the pot!
Friday, October 30, 2009
Dairy-free frosting
I'll be attempting this frosting this weekend, for Andrew's cake. Wish me luck. :)
From http://www.cupcakeproject.com/2008/07/raw-food-frosting-recipe-use-coconut.html
*****
The Raw Food Frosting Recipe
I got the frosting recipe from a post on the Raw Freedom Community. While this recipe features lemon juice, you could make the same recipe with most fruits. I have reprinted it below with my modifications.
* 1 C coconut oil
* 1/4 C agave nectar
* rind from 1 large lemon
* 1/4 C lemon juice
1. Beat the coconut oil until creamy.
2. Mix in the agave nectar.
3. Mix in the lemon rind and lemon juice.
The frosting will spread well. However, it will not be thick enough to pipe. After you put it in the refrigerator, it will harden. I liked it much better cold and would strongly recommend serving it that way.
From http://www.cupcakeproject.com/2008/07/raw-food-frosting-recipe-use-coconut.html
*****
The Raw Food Frosting Recipe
I got the frosting recipe from a post on the Raw Freedom Community. While this recipe features lemon juice, you could make the same recipe with most fruits. I have reprinted it below with my modifications.
* 1 C coconut oil
* 1/4 C agave nectar
* rind from 1 large lemon
* 1/4 C lemon juice
1. Beat the coconut oil until creamy.
2. Mix in the agave nectar.
3. Mix in the lemon rind and lemon juice.
The frosting will spread well. However, it will not be thick enough to pipe. After you put it in the refrigerator, it will harden. I liked it much better cold and would strongly recommend serving it that way.
Dairy-free blueberry coffee cake
Makes one 8"x8"coffee cake
Ingredients:
* 2 cups all-purpose flour
* ½ cup whole wheat flour
* 3 T. sugar
* 2 t. baking powder
* 1 t. baking soda
* ½ t. salt
* 1 cup plain almond milk or soy milk
* 3 T. canola oil
* 1 T. apple cider vinegar
* ½ t. vanilla
* 3 T. Egg Replacer mixed with ¼ cup warm water (or, for non-vegans,one egg)
* 2 cups fresh blueberries, divided
*
* For the Topping:
* ¾ cup dark brown sugar
* ½ cup cake flour
* ½ t. cinnamon
* 2 T. cold dairy-free soy margarine, chopped into pieces
Preparation:
1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
2. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
3. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.
Ingredients:
* 2 cups all-purpose flour
* ½ cup whole wheat flour
* 3 T. sugar
* 2 t. baking powder
* 1 t. baking soda
* ½ t. salt
* 1 cup plain almond milk or soy milk
* 3 T. canola oil
* 1 T. apple cider vinegar
* ½ t. vanilla
* 3 T. Egg Replacer mixed with ¼ cup warm water (or, for non-vegans,one egg)
* 2 cups fresh blueberries, divided
*
* For the Topping:
* ¾ cup dark brown sugar
* ½ cup cake flour
* ½ t. cinnamon
* 2 T. cold dairy-free soy margarine, chopped into pieces
Preparation:
1. Preheat the oven to 350 F. Lightly grease an 8" x 8" cake pan with dairy-free soy margarine and set aside.
2. In a large mixing bowl, sift together the flours, sugar, baking powder, baking soda and salt and set aside. In another small mixing bowl, whisk together the almond milk, canola oil, apple cider vinegar and vanilla until well mixed. Add the wet ingredients and the Egg Replacer mixture to the dry, mixing until just combined (do not overmix!). Fold in 1 cup of the blueberries and pour the batter into the prepared pan. Arrange the remaining 1 cup blueberries on top of the batter.
3. Make the topping. In a small mixing bowl, mix together the brown sugar, cake flour and cinnamon. Using a pastry cutter or fork, cut in the pieces of soy margarine until the mixture resembles a crumbly topping. Sprinkle the mixture evenly over the cake. Bake on a middle rack in the oven for 35-40 minutes, or until a toothpick inserted into the center of the cake emerges clean and the top is golden brown. Allow the cake too cool on a wire cooling rack. Serve warm or at room temperature.
Thursday, September 17, 2009
Dinner plan
Menu planning isn't working for us. I need something more flexible and less defined. Who the heck cares WHICH vegetable I'm eating on Thurs? We have bags upon bags of frozen ones, and rows of stuff in the fridge. So, I'm concocting a new plan.
Monday (I'm teaching):
- Buffalo burgers and fries, and Steve can work out the rest of the details.
Tuesday (Steve in class):
- Some type of fish (salmon, tilapia, etc)
- Grain (quinoa, rice, etc) with added chopped veggies
- Frozen fruit dessert
Wednes:
- Some variation of chicken
- Rice pasta
- Vegetable of choice
Thursday (Steve in class):
-Breakfast for dinner (extra pancakes, for lunch during our hectic Friday)
Friday (family movie night):
- Jack and Andrew can decide what we eat
Monday (I'm teaching):
- Buffalo burgers and fries, and Steve can work out the rest of the details.
Tuesday (Steve in class):
- Some type of fish (salmon, tilapia, etc)
- Grain (quinoa, rice, etc) with added chopped veggies
- Frozen fruit dessert
Wednes:
- Some variation of chicken
- Rice pasta
- Vegetable of choice
Thursday (Steve in class):
-Breakfast for dinner (extra pancakes, for lunch during our hectic Friday)
Friday (family movie night):
- Jack and Andrew can decide what we eat
Beets and brown rice
Baked Beets and Brown Rice Salad Recipe
1 pound red beets (3 medium)
2 1/2 Cups Cooked Short Grain Brown Rice
2 Tbs Extra Virgin Olive Oil
1 Tbs Freshly Squeezed Lemon Juice
1 tsp Raspberry Vinegar, more if needed
1/4 tsp Salt, plus more if needed
2 Tbs Thinly Sliced Scallion Greens (optional)
2 Tbs Pine Nuts, for garnish
Preheat the oven to 375 degrees. Trim off any beet greens, leaving about a half-inch of stem intact. Rinse the beets. Wrap each beet individually in a tightly sealed aluminum foil packet. Set the beets on a foil-lined baking pan and bake until you can easily pierce them to the center with a paring knife, approx 60-90 minutes. (You can pierce the beets right through the foil.)
When they are cool enough to handle, gently rub the foil of each still-sealed packet against the beet. Slip off the beet skins along with the foil. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss until the rice is “dyed” beet red.
In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors. Let the salad sit until the grains absorb some flavor, about 15 minutes. Stir in the scallion greens (if using) just before serving. Garnish with pine nuts. Serve at room temperature.
1 pound red beets (3 medium)
2 1/2 Cups Cooked Short Grain Brown Rice
2 Tbs Extra Virgin Olive Oil
1 Tbs Freshly Squeezed Lemon Juice
1 tsp Raspberry Vinegar, more if needed
1/4 tsp Salt, plus more if needed
2 Tbs Thinly Sliced Scallion Greens (optional)
2 Tbs Pine Nuts, for garnish
Preheat the oven to 375 degrees. Trim off any beet greens, leaving about a half-inch of stem intact. Rinse the beets. Wrap each beet individually in a tightly sealed aluminum foil packet. Set the beets on a foil-lined baking pan and bake until you can easily pierce them to the center with a paring knife, approx 60-90 minutes. (You can pierce the beets right through the foil.)
When they are cool enough to handle, gently rub the foil of each still-sealed packet against the beet. Slip off the beet skins along with the foil. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss until the rice is “dyed” beet red.
In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors. Let the salad sit until the grains absorb some flavor, about 15 minutes. Stir in the scallion greens (if using) just before serving. Garnish with pine nuts. Serve at room temperature.
Saturday, September 12, 2009
Arugula pesto, sun-dried tomatoes, and pasta
I just discovered arugula. Dreamy!
In homage to arugula, I designed a dish around it: Rice pasta spirals with sun-dried tomatoes and arugula pesto.
To make the dish:
- Fill a large bowl with ice water. Then, bring a stockpot of water to boil and insert a bag of arugula (like you're cooking pasta). My bag was 7 oz.
- When water starts to boil again, use a strainer to pull out the cooked greens. Insert them into the ice water to stop the cooking. Then squeeze out all the water (I used clean dishtowels).
- The boiling water from the arugula can now be used for the rice pasta, since it's at the right temperature already. Snazzy, eh? Conserves water AND time.
- While pasta is cooking, food process the cooked greens with a tsp salt, garlic to taste, and 1/3 cup olive oil. I also added about 1/4 cup of pine nuts.
- When the pasta is done, toss the noodles with the pesto, sun-dried tomatoes, and salt to taste. We like our salt and garlic, so I use more of both. :)
I thought it was delicious, and it was even better as leftovers, after the ingredients married.
In homage to arugula, I designed a dish around it: Rice pasta spirals with sun-dried tomatoes and arugula pesto.
To make the dish:
- Fill a large bowl with ice water. Then, bring a stockpot of water to boil and insert a bag of arugula (like you're cooking pasta). My bag was 7 oz.
- When water starts to boil again, use a strainer to pull out the cooked greens. Insert them into the ice water to stop the cooking. Then squeeze out all the water (I used clean dishtowels).
- The boiling water from the arugula can now be used for the rice pasta, since it's at the right temperature already. Snazzy, eh? Conserves water AND time.
- While pasta is cooking, food process the cooked greens with a tsp salt, garlic to taste, and 1/3 cup olive oil. I also added about 1/4 cup of pine nuts.
- When the pasta is done, toss the noodles with the pesto, sun-dried tomatoes, and salt to taste. We like our salt and garlic, so I use more of both. :)
I thought it was delicious, and it was even better as leftovers, after the ingredients married.
Tuesday, August 18, 2009
Menu plan (8/19-8/22)
I like that I can subscribe to my own blog, and have it send me the notes I write each week. :)
Weds:
B - Egg casserole, peaches
L - Leftover black bean soup, corn
D - Shrimp and pasta, broccoli
Cook Italian sausage for Steve's burritos - use up rice, cheese, eggs.
Thurs:
B - Oatmeal, fruit
L - Leftovers from fridge
D - Chicken fajitas
Friday:
B - Eggs, fruit
L - Tuna salad
D - Concert (dinner date?)...pack meal for kids
Saturday:
B - Make pancakes (save extra for weekdays)
L - Leftovers Buffet
D - (2 extra kids) - Chili and cornbread muffins
Sunday (birthday party 3-6, meal served):
- Make muffins for the week
- Pot of rice
- Pasta salad for fridge (thaw olives, peas, carrots...need beans?)
- Make cookies with the boys - freeze for bag lunches
Weds:
B - Egg casserole, peaches
L - Leftover black bean soup, corn
D - Shrimp and pasta, broccoli
Cook Italian sausage for Steve's burritos - use up rice, cheese, eggs.
Thurs:
B - Oatmeal, fruit
L - Leftovers from fridge
D - Chicken fajitas
Friday:
B - Eggs, fruit
L - Tuna salad
D - Concert (dinner date?)...pack meal for kids
Saturday:
B - Make pancakes (save extra for weekdays)
L - Leftovers Buffet
D - (2 extra kids) - Chili and cornbread muffins
Sunday (birthday party 3-6, meal served):
- Make muffins for the week
- Pot of rice
- Pasta salad for fridge (thaw olives, peas, carrots...need beans?)
- Make cookies with the boys - freeze for bag lunches
Quick and Easy Black Bean Dip
Quick and Easy Black Bean Dip
• 1 15 oz can black beans, rinsed and drained
• 1 red pepper, diced finely
• 1/2 cup prepared salsa
• 2 Tbsp. lime juice
• 1/2 cup low fat sour cream
• 1/4 cup chopped fresh cilantro
Combine all ingredients in a food processor, mixing until smooth. Chill until ready to serve.
• 1 15 oz can black beans, rinsed and drained
• 1 red pepper, diced finely
• 1/2 cup prepared salsa
• 2 Tbsp. lime juice
• 1/2 cup low fat sour cream
• 1/4 cup chopped fresh cilantro
Combine all ingredients in a food processor, mixing until smooth. Chill until ready to serve.
Rice Crispy Treats (GFCF)
Peanut Butter Rice Crispy Treats
• 6-1/2 cups puffed brown rice cereal
• 1/2 cup dried blueberries or raisins
• 1/4 cup ground golden flax seed meal
• 1 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup honey or brown rice syrup
• 2 Tbsp. oil
Spray a 9 x 9 pan with nonstick cooking spray.
Mix puffed rice cereal, dried blueberries or raisins and flax seed meal together in a large bowl. Put peanut butter, maple syrup, honey and oil in a microwave-safe container. Microwave 1 minute on high. Stir. Pour over cereal mixture. Stir to coat. Press mixture into prepared pan using your hands. Freeze 30 minutes. Cut into bars. Keep refrigerated.
Makes 12 bars.
• 6-1/2 cups puffed brown rice cereal
• 1/2 cup dried blueberries or raisins
• 1/4 cup ground golden flax seed meal
• 1 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup honey or brown rice syrup
• 2 Tbsp. oil
Spray a 9 x 9 pan with nonstick cooking spray.
Mix puffed rice cereal, dried blueberries or raisins and flax seed meal together in a large bowl. Put peanut butter, maple syrup, honey and oil in a microwave-safe container. Microwave 1 minute on high. Stir. Pour over cereal mixture. Stir to coat. Press mixture into prepared pan using your hands. Freeze 30 minutes. Cut into bars. Keep refrigerated.
Makes 12 bars.
Taco Pasta
Ingredients
1.8 lb. ground beef
1 6 oz. can tomato paste
1 15 oz. can kidney bean
2 garlic cloves
1 Tbsp ground cumin
1 tsp onion powder
1 tsp chili powder
Salt and Pepper
1 hot pepper
2 cups uncooked rotini pasta
Directions
1. In large skillet, brown ground beef. Drain and return to skillet.
2. Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add crushed garlic, ground cumin, onion powder, chili powder and salt/pepper. Add finely chopped hot pepper for some extra kick! Stir through and let simmer for 4-5 minutes.
3. Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking. (Use rice pasta if gluten free!)
4. Once the pasta has cooked through, top with 1-2 cups shredded cheese and reduce heat to low and cover to let cheese melt. (Omit if dairy free!)
1.8 lb. ground beef
1 6 oz. can tomato paste
1 15 oz. can kidney bean
2 garlic cloves
1 Tbsp ground cumin
1 tsp onion powder
1 tsp chili powder
Salt and Pepper
1 hot pepper
2 cups uncooked rotini pasta
Directions
1. In large skillet, brown ground beef. Drain and return to skillet.
2. Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add crushed garlic, ground cumin, onion powder, chili powder and salt/pepper. Add finely chopped hot pepper for some extra kick! Stir through and let simmer for 4-5 minutes.
3. Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking. (Use rice pasta if gluten free!)
4. Once the pasta has cooked through, top with 1-2 cups shredded cheese and reduce heat to low and cover to let cheese melt. (Omit if dairy free!)
Universal Muffin Recipe
Amy Dacyczyn says: Instead of sharing a single muffin recipe, I wanted to share the process of creating muffin recipes. This will allow you to use ingredients that are cheap in your part of the country, use up odd leftovers, and accommodate dietary restrictions.
The quantities listed are for a single batch of 12 muffins.
Grain: Use 2 to 2 1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.
Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk.
Fat: Use 1/4 cup vegetable oil or 4 tablespoons melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a "wet addition."
Egg: Use 1 egg. Or substitute 1 heaping tablespoon of soy flour and 1 tablespoon of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter (Amy later gives a better method for fluffing up batter with cooked grain, which I will give a little later).
Sweetener: Use between 2 tablespoons and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.
Baking Powder: Use 2 teaspoons. If using whole or cooked grains or more than 1 cup of additions, increase to 3 teaspoons. If using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.
Salt: Use 1/2 teaspoon, or omit if you have a salt-restricted diet.
The following ingredients are optional. Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup.
Dry Additions: Nuts, sunflower seeds, raisins, coconut, and so on.
Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on.
Wet Additions: Pumpkin puree, applesauce, mashed cooked sweet potato, mashed banana, mashed cooked carrot, and so on. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.
Spices: Use spices that compliment the additions, such as 1 teaspoon cinnamon with 1/4 teaspoon nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel.
Jellies and Jams: Fill cups half full with a plain batter. Add 1 teaspoon jam or jelly and top with 2 more tablespoons batter.
Topping: Sprinkle cinnamon sugar on the batter in the tins.
Nonsweet Combinations: Use only 2 tablespoons sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.
To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes).
Shorthand version:
2 to 2 1/2 cups grain
1 cup milk
Up to 1/4 cup fat
1 egg
Up to 1/2 cup sweetener
2 teaspoons baking powder
1/2 teaspoon salt
Up to 1 1/2 cups additions
The quantities listed are for a single batch of 12 muffins.
Grain: Use 2 to 2 1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.
Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk.
Fat: Use 1/4 cup vegetable oil or 4 tablespoons melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a "wet addition."
Egg: Use 1 egg. Or substitute 1 heaping tablespoon of soy flour and 1 tablespoon of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter (Amy later gives a better method for fluffing up batter with cooked grain, which I will give a little later).
Sweetener: Use between 2 tablespoons and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.
Baking Powder: Use 2 teaspoons. If using whole or cooked grains or more than 1 cup of additions, increase to 3 teaspoons. If using buttermilk or sour milk, decrease to 1 teaspoon and add 1/2 teaspoon baking soda.
Salt: Use 1/2 teaspoon, or omit if you have a salt-restricted diet.
The following ingredients are optional. Additions can be used in any combination, up to 1 1/2 cups total. If using more than 1 cup of wet additions, decrease the milk to 1/2 cup.
Dry Additions: Nuts, sunflower seeds, raisins, coconut, and so on.
Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, and so on.
Wet Additions: Pumpkin puree, applesauce, mashed cooked sweet potato, mashed banana, mashed cooked carrot, and so on. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.
Spices: Use spices that compliment the additions, such as 1 teaspoon cinnamon with 1/4 teaspoon nutmeg or cloves. Try 2 teaspoons grated orange or lemon peel.
Jellies and Jams: Fill cups half full with a plain batter. Add 1 teaspoon jam or jelly and top with 2 more tablespoons batter.
Topping: Sprinkle cinnamon sugar on the batter in the tins.
Nonsweet Combinations: Use only 2 tablespoons sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 3 strips fried-and-crumbled bacon, 2 tablespoons grated onion, 1/2 cup shredded zucchini, 2 tablespoons Parmesan cheese. Spices could include a teaspoon of parsley and a pinch of marjoram.
To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 degrees for 20 minutes (give or take 5 minutes).
Shorthand version:
2 to 2 1/2 cups grain
1 cup milk
Up to 1/4 cup fat
1 egg
Up to 1/2 cup sweetener
2 teaspoons baking powder
1/2 teaspoon salt
Up to 1 1/2 cups additions
Mexicali Pie
RECIPE INGREDIENTS:
SPICE MIX
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon flour
FILLING
1 1/2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups frozen corn, thawed, or 1 can (15-ounce) corn, drained
2 cans (14 1/2-ounce) Mexican or chili-style diced tomatoes
CORN BREAD TOPPING
1 cup yellow cornmeal
1/2 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil
1. Lightly oil a shallow, 3-quart casserole dish. Combine the spice mix ingredients in a small bowl.
2. Brown the ground beef in a large nonstick skillet, breaking it up with a wooden spoon. Use a slotted spoon to transfer the browned meat to the casserole dish. Drain all but about 3 tablespoons of the fat from the skillet.
3. Put the pan back on the heat and sauté the onion and bell pepper for 7 to 8 minutes. Add the garlic and the spice mix, stirring all the while, then stir in the corn and tomatoes. Cover the pan and bring the mixture to a gentle boil, stirring occasionally. Stir the vegetables into the meat and level the mixture with the back of the spoon.
4. Heat the oven to 400°. Sift the cornmeal, flour, sugar, baking powder, and salt into a medium mixing bowl. Whisk the egg, milk, and oil in a separate bowl. Add the dry mixture to the eggs and whisk until evenly blended. Pour the batter over the filling and spread it evenly with a spoon.
5. Bake the Mexicali Pie for 22 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Makes 8 to 10 servings.
SPICE MIX
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon flour
FILLING
1 1/2 pounds ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cups frozen corn, thawed, or 1 can (15-ounce) corn, drained
2 cans (14 1/2-ounce) Mexican or chili-style diced tomatoes
CORN BREAD TOPPING
1 cup yellow cornmeal
1/2 cup flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil
1. Lightly oil a shallow, 3-quart casserole dish. Combine the spice mix ingredients in a small bowl.
2. Brown the ground beef in a large nonstick skillet, breaking it up with a wooden spoon. Use a slotted spoon to transfer the browned meat to the casserole dish. Drain all but about 3 tablespoons of the fat from the skillet.
3. Put the pan back on the heat and sauté the onion and bell pepper for 7 to 8 minutes. Add the garlic and the spice mix, stirring all the while, then stir in the corn and tomatoes. Cover the pan and bring the mixture to a gentle boil, stirring occasionally. Stir the vegetables into the meat and level the mixture with the back of the spoon.
4. Heat the oven to 400°. Sift the cornmeal, flour, sugar, baking powder, and salt into a medium mixing bowl. Whisk the egg, milk, and oil in a separate bowl. Add the dry mixture to the eggs and whisk until evenly blended. Pour the batter over the filling and spread it evenly with a spoon.
5. Bake the Mexicali Pie for 22 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Makes 8 to 10 servings.
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