Tortilla Brown Rice Black Beans Shredded cheese Scrambled Eggs Salsa Guacamole Sour Cream Salsa 5-6 Tomatoes, chopped (plum tomatoes work well) ½ small red onion, chopped finely 1 clove garlic, minced Juice of ½ lemon 2-3 tbsp cilantro, chopped Adobo to taste Guacamole 1 avocado ½ plum tomato 1 tbsp lemon juice ½ small red onion, chopped finely 2 tbsp cilantro, chopped Adobo to taste **Hint: Use Adobo without pepper
Thanks to Elizabeth for this awesome way of cutting up avocados. So easy!!!
|· 3 cups of all-purpose flour|
|· 1 Tbsp baking powder|
|· 1/2 teaspoon baking soda|
|· 1/2 teaspoon salt|
|· 10 Tbsp unsalted butter (1 1/4 stick), softened|
|· 1 cup sugar|
|· 2 large eggs|
|· 1 1/2 cup plain yogurt|
|· 1 teaspoon grated lemon peel|
|· 1 1/2 cups blueberries|
|· 1 Tbsp flour (if using defrosted frozen berries)|
Mix together with a fork.
|1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.|
|2. Whisk together the flour, baking powder, baking soda, and salt and set aside.|
|3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.|
|4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.|
|5. Use a standard 12-muffin pan. Coat each muffin cup lightly with PAM or use cupcake papers. Distribute the muffin dough equally among the cups. Sprinkle on the topping. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a toothpick. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.|
This is a great warm apple cider to enjoy in the fall when the leaves are changing colors and you’re carving pumpkins.
1 gallon apple cider
3-4 sticks cinnamon
5 cardamom pods
15 whole allspice (or 1 tbsp ground allspice)
1-2 large oranges (cut in quarters or eighths, leave peel on)
3-4 red pears (cut up, leave peel on)
In a large pot over medium heat, add all of the above ingredients. Let sit on heat for about 45 minutes, stirring occasionally. Serve warm in mugs. You can take many liberties with this recipe depending on your taste. Remember that the longer you leave the mixture on the heat, the spicier it gets. You can use apple juice to re-fill as you’re getting low. You can also use apple juice and brown sugar (1 liter, 1 tbsp at a time, respectively) instead of cider.
Dudes – this is the best apple crisp I’ve ever had. I searched high and low for the right set of ingredients and then added my own twist. It came out awesome. You can feel free to make half of the recipe in a smaller pan.
The good stuff
10 granny smith apples
1 cup white sugar
1 tbsp all-purpose flour
1 tsp ground cinnamon
1 cup water
A few small squirts of lemon juice
A few light shakes of any or all:
Mix together the white sugar, flour, cinnamon, water, lemon juice, and other spices in a large mixing bowl.
Peel and cut up apples, add to the mixing bowl.
Let the apples soak (and stir occasionally) while making the topping.
1 cup all-purpose flour
1 cup packed brown sugar
¼ tsp baking powder
¼ tsp baking soda
½ cup butter, melted
A dash of salt
In a separate bowl, using a fork, combine the flour, brown sugar, baking powder, baking soda, butter, and salt.
Pour “the good stuff” into a 9×13 pan. Crumble “the topping” evenly over the mixture.
Bake at 350 degrees for about 45 minutes.
Serve warm with vanilla ice-cream.