Carrot Muffins

This was Sarah's Carrot Kugel Recipe - which I modified and made into muffins.

8 ounce baby food carrot (2 jars)
1 cup whole wheat flour
 1/3 cup honey
One and half teaspoons baking powder
Half cup oil
2 eggs
1/2 teaspoon vanilla.

Mix. Put into muffin tins.
Makes 12 muffins.  

Bake at 350 (I usually start it at 25 minutes and then check to see if I need to add more time). 

Sesame beef

1 lb meat strips
2 teaspoons sugar
2 teaspoons oil
2 teaspoons soy sauce
1/4 teaspoon pepper
3 green onions, finely chopped
2 cloves garlic (or minced)
1 teaspoon sesame seed (or to taste)

Mix together meat strips with the next 6 ingredients in a bowl.  Stir until beef is well coated.

Cover and refigerate for 30 minutes (optional).

Stir in sesame seeds.

Bake at 350 for approx. 45 minutes or until done.

Crustless spinach quiche

1 10oz package frozen chopped spinach
4 eggs
1 cup cottage cheese
1/2 cup grated Parmesan
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups grated Cheddar

Preheat oven to 325 and spray an 8 by 8 in baking dish

Unwrap the spinach and put it, box and all, on a plate.  Microwave for 4 minutes.  Cool and remove from box. Squeeze out liquid and put in a bowl.

Combine eggs, cottage cheese, Parmesan, flour, salt, and pepper in a bowl.  Stir.  Pour into bowl with spinach.  Add the cheddar and blend until smooth.  Pour into baking dish and smooth the top.

Bake for about 45 minutes.

Hamantashen

Dough:
1 c margarine
1 1/2 c confectioners sugar
1 egg
1 tsp vanilla
2 1/2 c flour
1 tsp baking powdere
1 tsp salt

Filling:
1 lb. Pune jelly (lekvar)
cinammon
allspice
honey
2 tbsp flour
1 tsp lemon


Combine shortening and sugar, stir until well blended
stir in egg and vanilla
stir in flour, baking powder, salt.
When well blended, chill dough for at least 1 hour

Make filling while dough chills

Roll out on floured board to 1/4" thickness
Cut with cookie cutter into 24 4" rounds
Place 1 1/2 tsp filling on each round
Place on ungreased cookie sheets
Brush dough with egg
Bake in preheated oven - 375 deg - 10-12 min or until lightly browned
Cool on rack
Sprinkle with confectioners sugar just before serving.

String Bean Soup

add String Beans to boiling water, a few at a time
cook 20 min
let cool - 10 min.

beat egg w 1/3 lemon
honey
pour hot water in slowly and mix well

add cinnamon

Serve cold.

Whole Wheat Pancakes

1 beaten egg
1 1/4 c. milk
3 tbsp oil
2 1/2 tbsp honey
salt [opt]

Blend above ingredients
1 1/2 c. whole wheat flour - add to blender

When well mixed, add
1 tbsp baking powder

Fried Rice

Start with cooked rice.  See blog post on cooking Brown Rice.

• Heat pan or wok with olive oil.
• Sautee one onion (substitute scallions if preferred)
• (Optional step: add some cooked red meat, cut small)
• Add more oil. Add rice. Stir a bit and let it warm up and mix together.
• Spice as desired - salt, pepper, paprika work for me
• When done, scramble eggs in a separate bowl and add to rice mixture.  Keep stirring so the egg coats the rice.  Not looking for a rice-omelet concoction here.

Measures that might work [Sarah – check it out? J]

 1 onion or 2 scallions

 2 large eggs

 Salt, Pepper, paprika to taste

 4 tablespoons oil

 4 cups cold cooked brown rice

Brown rice

Easiest, fastest, and always perfect, way to cook brown rice.

 This was originally from http://www.stevepavlina.com/blog/2007/03/how-to-cook-brown-rice/ 

• Put brown rice and water together in a pot with a lid. Use the ratio of 1.5 cups water to 1 cup rice. [I use 2 c. rice to 3 c. water] 
• Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to lowest possible. Simmer for 20 minutes. 
• Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. Longer is OK too.