- Sift all the dry ingredients together into a bowl. Mix together.
- Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another, and canola oil in another.
- Pour water over the top and mix.
- Pour into a lightly greased 8x8 inch pan.
- Bake for 30 to 35 min.
Sunday, March 28, 2010
- Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 min.
- Beat together oil, egg, sugar, and vanilla. Add buttermilk/bran mix.
- Sift together flour, baking soda, baking powder, and salt. Stir flour mix into buttermilk mixture. Fold in raisins.
- Spoon batter into prepared muffin tops.
- Bake for 15 to 20 min, until a toothpick inserted into the center of the muffin comes out cleans.
- Combine the honey and the peanut butter in a large non-stick pan. Heat over low heat until the mixture is smooth and runny.
- Mix in the oats and any other dry ingredients. Coat with peanut butter mixture.
- Pour mixture into a greased 9x9 pan, press down firmly into pan.
- Cool and cut into 16 squares.
- Wrap in plastic wrap and store in a resealable bag in the fridge for up to a month.
- Mix corn, jalapeños, juice, oil, and seasoning together in a large bowl.
- Sprinkle queso fresco on top.
- Roll dough into tablespoon sized balls.
- Press a thumbprint into the center of each ball.
- Spoon a teaspoon of jam into the center of each cookie.
- Bake at 350 for 15-18 min until the bottom of the cookies turns slightly golden.
- Mix cherries and almonds into sugar cookie dough.
- Drop tablespoon-sized mounds onto baking sheets.
- Bake at 350 until the cookies begin to brown (14-20 min).
- Whisk together the flour, baking soda, and salt in a large bowl.
- Using an electric mixer, beat butter and sugar until smooth. Add egg and beat until fluffy. Beat in vanilla.
- Gradually add flour mix to butter/sugar mix. Dough will be stiff when flour and butter are completely mixed.
- Shape cookies and bake on a cookie sheet at 350 degrees F.
- Wash potatoes and put them in a pot filled with enough cold water to completely cover them. Bring to a boil and simmer (meaning keep little boiling bubbles going) for about 14-16 min. Check to be sure the potatoes are tender, but not mushy. Drain and run cold water over them to cool. Cut the potatoes into 1/2 to 1 inch pieces.
- Combine blue cheese, vinegar, oil, salt, and pepper in a small bowl and mix well.
- Mix potatoes with lettuce in a large bowl.
- Add blue cheese dressing and toss all the ingredients together just before serving.
Saturday, March 20, 2010
- Brown the beef in a skillet. Drain the grease (very important).
- Return the beef to the skillet and add the garlic, cayenne pepper, and salt. Cook for 4 more minutes, stirring well.
- Let the beef cool (it can sit in the fridge until you're ready to make and serve the salad).
- Stir red onion into beef.
- Mix carrots, red pepper, and lettuce together.
- Top lettuce with beef.
- Pour desired amount of dressing on top. Toss and enjoy!
- Mix eggs, milk, sugar, vanilla, and cinnamon in a pie plate.
- Dip bread in the mixture on both sides.
- Transfer to a skillet grease with melted butter over medium heat.
- Cook until bread is golden brown on both sides.
- Simmer rum, orange juice, sugar, and butter together for about 5 min.
- Arrange bananas on top of french toast.
- Pour sauce over toast, and add another small splash of rum on top.
- Mix sugar and cinnamon together.
- In a DRY, non-stick skillet, place almonds and sugar mix over medium high heat until sugar melts and coats the almonds.
- Remove from heat and spread the nuts on foil to cool. (Soak the pan if the sugar gets stuck to the pan. It will dissolve.)
- Break apart any clumps.
Thursday, March 11, 2010
- Heat oil and brown lentils in a covered skillet for 5 min.
- Add boiling water and salt. Cook until lentils are tender.
- Stir in cooked rice.
- Mix all the ingredients in a saucepan.
- Simmer for 20-30 min. (It's worth the wait)
- Heat oil in a skillet.
- Add sliced onions and cook until tender.
- Add garlic and cook for another 3-4 min.
- Put the lentil/rice mixture in a bowl.
- Spoon tomato sauce over the lentils.
- Put browned onions and garlic on top.
- Preheat the oven to 350 degrees F. Grease a 9 x 5 bread pan.
- Combine flour, spices, sugar, baking powder, baking soda, and salt.
- In a separate, non-metal bowl combine orange zest, orange juice, molasses, egg, and oil.
- Slowly mix flour mixture with the wet ingredients.
- Stir in walnuts or almonds.
- Pour into the greased bread pan and bake for about 1 hour, until a toothpick stabbed in the middle comes out clean.
- Preheat oven to 350 degrees F and grease an 8x4 bread pan
- Mix flour, baking soda, salt, and spices.
- Cream together margarine and sugars.
- Add bananas, soy milk, and vanilla to margarine mix.
- Add flour mix to margarine mix and stir well.
- Pour batter (it should be very thick) into bread pan.
- Bake for 1 hour - 1 hour and 10 min.
- Heat olive oil in a large non-stick skillet until hot enough for a drop of water to make a sizzling sound. Cook bay leaves for about 1 min.
- Add onion, tomatoes, and green chili pepper. Cook until onion is translucent and chili pieces are tender.
- Add salt, turmeric, coriander, garam masala, and red chili powder, if desired. Cook for 3-4 min.
- Stir in water and bring mixture to a boil.
- Add chick peas and stir well. Cover and simmer for about 10 minutes.
- Add more salt to taste and serve on rice or with indian bread (ex.: naan, chapati, etc.)
Friday, March 5, 2010
Wednesday, March 3, 2010
This is hands-down the best vegetable lasagna I've ever eaten.
Recipe by: Danielle
1 (16 ounce) package lasagna noodles (only need 9 strips of noodles)
2 tablespoons vegetable/olive oil
2-3 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
2 medium carrots, sliced or chopped
1 green bell pepper, sliced or chopped
1 red bell pepper, sliced or chopped
1 medium onion, sliced or chopped
1 medium zucchini, sliced or chopped
1 medium yellow squash, sliced or chopped
About 6 cups (48 ounces) tomato based pasta sauce
1 can diced tomatoes
2 teaspoons dried basil
Salt and pepper
1 (15-ounce) container part-skim ricotta cheese (fat-free is a terrible substitution)
4 cups shredded mozzarella cheese
2 teaspoons dried parsley
1 bag fresh or 1 box frozen spinach (thawed, rinsed, and patted dry with a paper towel)
1/2 cup grated Parmesan cheese (optional)
1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir garlic and all the vegetables (except the spinach) in oil. Stir in pasta sauce (save one cup for later) and basil; bring to a boil. Reduce heat and simmer 15 minutes.
3. Mix together ricotta, 3 cups mozzarella cheese, eggs, and parsley.
4. Preheat oven to 350 degrees F. Spread remaining 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each: lasagna noodles, cheese mix, spinach, sauce, and Parmesan cheese. Repeat layering, and top with remaining 1 cup mozzarella cheese.
5. Bake, covered, for 40 minutes, and then uncovered for an additional 15-20 minutes. Let stand 15 minutes before serving.