1 3/4 c. flour 1/2 t. salt 1/4 c. sugar 2 t. baking powder 2 eggs 4 T melted butter 3/4 c. milk 1 c. blueberries (frozen is great)
Preheat oven to 400. Whisk together dry ingredients. Beat the eggs into the milk. Combine dry ingredients, wet, & butter until just combined. Stir in the blueberries. Bake for 16 minutes. Makes 1 dozen muffins.
I’m a midwestern farm girl, so this recipe is far from authentic. I just really like it. The full recipe makes about a gallon.
small head of cauliflower, chopped to bite sized pieces large onion, chopped head of garlic, pressed 3 T. minced ginger 1 minced jalapeno 2 T. minced fresh cilantro 2 carrots, chopped 2 cans chickpeas 2 cans petite diced tomatoes 1 sm can tomato sauce 3 T. masala (use your favorite, or see my blend at the end) 1 T. lemon juice cream / yogurt to taste salt to taste
Sauté the vegetables in oil or butter. I like this order of operations: cauliflower, onion, carrot, garlic, ginger, jalapeno. Then add the masala and cilantro and toast for a moment before dumping in the cans of beans and tomato. When all the vegges are good and cooked, remove from heat and add the lemon juice. Allow it to cool slightly before adding the dairy or it will curdle. You can hurry the process along by tempering it by adding the dairy to a little bit of the veggies to slowly heat up the dairy.
Serve with rice, roasted chicken, and fresh cheese if you like.
Bring the milk to a boil. Slowly add lemon juice until the milk begins to curdle. Keep the heat on low for a while longer while string until it completely separates into curds and Whey. Line a colander with cheese cloth and pour the mixture through. Careful, it is hot! Take the corners of the cheese cloth and tie it up on your faucet. Let it drip for an hour or two until cooler and minimally wet. Throw the curds into a stand mixer and beat until it stops being crumbly and starts being cohesive. Include a 1/4 c. semolina to assist in the cohesiveness if you’d like.
MASALA: 2 T. coriander 2 T. ginger 2 T. turmeric 2 t. fenugreek 1 t. paprika 1 t. cinnamon 1 t. cumin 1 t. cardamom
2 c. frozen corn, thawed 1 c. milk + 1/4 c. milk 1 c. water 1 t. salt 1 c. cornmeal 2 T. butter 3 eggs 1/2 t. salt 1/2 t. cream of tartar 1/4 t. baking soda
Preheat oven to 375. Grease 9×9 square pan. Lightly puree corn with 1/4 c. milk in blender, about 5 seconds. In a saucepan, heat 1c. milk & 1 c. water to a boil. Set heat to medium-low and whisk in the corn meal. Continue to cook and stir until it gets thick. Remove from heat and add corn & butter. Let it cool a bit before adding eggs, cream of tartar, and baking soda. Pour into pan and bake 30-45 minutes or until the top starts to brown. Let cool 15 minutes before serving.
I was this years old when I realized how incredibly easy these cookies are to make.
1 c. butter 1/2 c. powdered sugar 1 t. vanilla 1 1/4 c. flour 1 c. finely chopped nuts (pecans, almonds, and/or walnuts)
Preheat oven to 400 degrees. Cream the butter and sugar. add the vanilla then the flour. mix in the nuts. Roll into balls and lightly press the balls to flatten with the bottom of a glass. Bake for 8-10 minutes or until the bottoms start to brown. While they are still warm, toss in more powdered sugar. Cool on a wire rack
This recipe has very low lactose by replacing the evaporated milk with whipping cream.
1 pie crust 1 3/4 c. pumpkin (one can) 1/4 c. maple syrup 1/2 c. brown sugar 1 c. heavy cream 1/2 c. milk (lactose free if you’re so inclined) 4 eggs 2 T. flour spices: 1 T. pumpkin pie spice, 1/2 t. ginger, 1/2 t. cardamom or your favorite blend
Combine; back at 350 in a 9″ pie shell for about one hour.
2 ¼ C flour ½ tsp Baking Powder ½ tsp Salt ¾ C sugar 2 T lemon zest 1 C Butter, unsalted room temperature 1 egg 1 tsp vanilla 1 ½ c fresh cranberries, chopped Lemon
Glaze: ½ C powdered sugar, 1 T lemon juice
Combine flour, BP, and salt in a medium bowl. Rub lemon zest into sugar. Add butter and beat until fluffy. Add egg & vanilla, mix until smooth. Add flour mix, mixing just until incorporated. Fold in cranberries by hand. Cover and chill at least 30 minutes. Form dough into balls (heaping tablespoon) on parchment lined baking sheet. Bake at 350 for 13 to 15 minutes. Let cool slightly on pan before moving to rack.
1 peeled and cubed buttercup squash 2 med. zucchini, cubed 1 med. onion, finely diced half a head of garlic, pressed 2T ginger 8oz mushrooms, chopped 1 can coconut milk 1 can pumpkin 1 c. veggie stock or white wine 1 T. thai red curry paste 1 t. salt 1 t. coriander 3 kifier lime leaves 1 T. lime juice 1 T. tamarind paste (optional)
In a large pot, sauté the onions in oil. Then add as the veggies are chopped in this order: mushrooms, garlic, ginger, zucchini. Then add everything else except the squash and check the sauce for correct spiciness and saltyness. Add in the squash, cover, and simmer for an hour. Or: crockpot for 4 hours.
3/4 lb spaghetti 16 oz box of power greens (spinach, kale, chard) head of garlic 8 oz box of mushrooms olive oil 6 oz. parmesan, grated 1/2 lb bacon 2 oz. cream cheese cherry tomatoes
Chop garlic and fry in oil with greens. Add to blender with parmesan, cream cheese, and enough water to make it smooth. Chop and cook mushrooms, fry and chop bacon. Cook pasta. Toss pasta with green sauce. Top with quartered cherry tomatoes and chopped bacon.
6 c. tomato, chopped & deseeded 2 T. chopped chives 3 T. chopped basil 3/4 t. salt 1/3 lb. shredded sharp cheddar 2 t. tapioka flour 1/2 c. mayonnaise
Chop tomatoes removing all seeds. Squeeze the liquid out of the chunks. You want as little water as possible in the 6 c. of tomatoes. Preheat oven to 400 degrees. Dredge half of the cheese with the tapioka flour. Mix together the tomato, chives, basil, salt, and the dredged cheddar. Put into crust, top with mayo, sprinkle with the remaining cheese, and top with crust. Bake for 1 hour until golden brown.