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1 T coconut oil
1 very large sweet onion, chopped

Sautee onion in oil til soft and browned/caramelized.

Add

A while bunch of chopped garlic
28 oz can diced tomatoes, very well drained
1 can coconut milk
1 T green curry paste

Simmer.

Add

Meat from a rotisserie chicken. I was going to use shirmp, but I had the chicken, and I was too lazy to bother with shelling the shrimp - I hate shelling it after, even though that is supposely a better flavor.

I served it over jasmine rice. It was WAY more delicious than I expected.

I made this today and can't believe I ever forgot how good it was!

Mexican Meatloaf – Weight Watchers

Vegetable oil
1 c chopped onions
1 c chopped green pepper
2 cloves minced garlic
2 beef boullion cubes
15 oz ground veal (I usually use ground beef)
4 oz grated cheddar
3/4 c dry bread crumbs
½ c tomato sauce
¼ c plain yogurt
2 t Worcestershire sauce
1t chili powder

Heat oven to 375. Saute onions, peppers, garlic and boullion cubes in oil until onions are golden – I like them well caramelized. Combine sautéed vegetables with remaining ingredients. Cook in an ungreased pan for 45 minutes. Allow to set 5-10 minutes before serving.

This meatloaf is relatively mushy, but extremely delicious.

I want to try making these soon.

http://www.ehow.com/how_4563093_brownies-brownie-mix-black-beans.html

After having them delivered by work mates from a take out place a couple of times, I tried making pupusas myself.

Pupusas are flat corn breads filled with yummy stuff.

I made cheese ones using half farmer's cheese and half mozzerella. They weren't as perfectly shaped as the restaurant ones, but the cheese taste was close, and they were pretty good.

They are really fast to make, and very filling.

zats_clear, they would make a great lunch for the Things on days when they are home and you want to do something a little different.

You're supposed to make the special slaw to go with them, but I was too lazy. It's just a tangy vinegar slaw. Using it gives them crunch and a sour tang.

I liked the pork filled ones from the restaurant, but won't attempt that at home. Though I happened to also make bacon yesterday, and the place smelled so good, I was thinking, hmmmmm. Bacon and cheese...

Strawberry, White Chocolate Muffins

Streusel topping:
¾ c all-purpose flour
3/8 c light brown sugar, packed
3 t unsalted butter
Blend the flour and the sugar. Add the butter. Blend together until the dry ingredients form moist crumbs. Set aside.

Muffins:
2.5 c all-purpose flour
¾ c sugar
4.5 t baking powder
1.5 t salt
1.5 c frozen sliced strawberries, thawed, with juice (one tub from Safeway)
1.5 c skim milk
1.5 c white chocolate chips
6 T unsalted butter, melted
2 eggs, lightly beaten

Preheat oven to 400. Grease muffin cups. (Recipe says it should be 18 muffins. I use foil cups, and it came out to be about 30.)

In a mixing bowl, stir together the flour, sugar, baking powder and salt. Mix in the white chocolate chips.

In a small bowl, combine the milk, butter, and egg.

Add the melted berries with their juice to the flour mixture. Pour in the liquid mixture. Fold the wet ingredients into the dry ingredients, using a minimal amount of mixing to blend the ingredients.

Spoon the batter into the muffin cups. Spoon the streusel over the tops of the muffins. Gently press the topping into the muffins.

Bake for 20-25 minutes, or until light golden brown.

Modified from the recipe Strawberry Muffins, found on page 78 of the book Light Muffins, by Beatrice Ojakangas, Random House, New York, 1995.

1 c water
3 oz Dawn
1 oz glycerin

In the past, I have attributed recipes to my Grandma Ramsey. She always scolds me that, no, that recipe came from an old Betty Crocker cookbook, or that recipe was from a neighbor.

Well, now, she's DEAD! So she can't stop me from giving her credit for any yummy recipes I want to!

When I was a kid, I would not touch cabbage, much less cabbage soaked in gloppy mayonnaise sauce, for one bazillion dollars.

I don't know how I first tried her slaw, but I suspect it was the summer at the beach when we ate pot after pot of shrimp and corn on the cob (boiled together, of course) and this slaw was the eternal side dish for it.

Since then, I have decided it is absolutely the best accompaniment to pork barbeque.

It is crisp, sour, and a little bitter, and the green peppers blend with the pale green of the cabbage for a salad that looks as good as it tastes.

I will, these days, eat creamy slaws and even occasionally, cooked cabbage. This recipe is the reason.

And anybody who goes and checks their Weight Watchers recipe book and tells me this is not Grandma Ramsey's recipe will suffer dire, dire consequences!

Grandma Ramsey's Vinegar Slaw

1/2 medium head of cabbage, chopped fine or grated (4 cups)
1/3 c white vinegar
1/2 small green pepper, chopped (1/4 cup)
3 T vegetable oil
2 T sugar
1 T chopped pimento (I do not use, neither did Grandma Ramsey. Shut up.)
1 t instant minced onion
1 t salt
1/2 t celery seed
1/2 t dry mustard
1/4 t pepper

Toss and serve.

Frisian Sugar Loaf

Like a cinnamon bun, but in loaf form. The more sugar cubes, the more sinful. I bought this bread book after our co-op bread-baker made this recipe. That's how good this bread is.

1 c sugar cubes (I use 1.5 cups. It makes the bread stickier.)
1 T ground cinnamon
6 c all-purpose flour or bread flour, approximately
1/3 c non-fat dry milk (or use actual milk and reduce the water below by 1/3 c)
1 package dry yeast
2 t salt
2 c hot water (or less if using liquid milk) (hot water is 120-130 degrees. Use a thermometer. If you don't have a thermometer, this is the hottest tap water you can tolerate running over your skin without burning yourself)
3 T shortening

Use 2 medium loaf pans (8 ½ inches by 4 ½ inches). Grease and line with waxed or parchment paper. Don't skip the lining of the pans, or the bread will stick badly.

Crack the sugar cubes in half. A butcher knife is great for this. Or kitchen sheers, a tack hammer, or an ice cracker. Place them in a small bowl and dust with the cinnamon

Place 2 c flour, dry milk, yeast and salt in a mixing bowl. Pour in the hot water and add the shortening.

Stir for 150 strong strokes with a wooden spoon. Add the balance of the flour, ½ cup at time, until the dough is a rough mass.

Turn the dough onto a lightly floured work surface and knead for 2 minutes. Flattent he dough and sprinkle with about ¼ of the sugar cubes. Fold the dough over the cubes and continue kneading. When the cubes have been worked into the dough, add more. Repeat these steps until all the cubes are worked into the dough.

Knead about 8 minutes, until dough is smooth and elastic (disregarding the lumpy sugar cubes, of course!). If some of the sugar cubes work their way out of the dough, press them in again.

Place the dough in a greased bowl. Turn to coat the dough completely. Cover the bowl with plastic wrap and move to a warm place until the dough has doubled in bulk (about 45 minutes to 1 hour).

Turn the dough out onto the work surface and divide into two equal pieces with a sharp knife. Then the dough is cut, moist pockets of sugar will be exposed. Carefully close the cut edges, pinching the seams tightly. Shape the pieces into balls and let them rest for 3 or 4 minutes.

Form a loaf by pressing or rolling a ball into an oval, roughly the length of the bread pan. Fold the oval in half, pinch the seam to seal, tuck under the ends, and place in the loaf pan, seam down.

Place the pans in a warm place, cover with wax or parchment paper, or a clean dish towel, and leave until the center of the dough has risen about ½ inch above the edge of the pan. About 45 minutes.

Preheat the oven to 400 degrees about 20 minutes before baking.

If desired, cut a pattern in the top of the loaf with a razor blade or sharp knife.

Place the loaves in the hot oven for 15 minutes, reduce the heat to 350, and bake for an additional 40 minutes. Midway during the baking shift he position of the two pans of bread so it is equally exposed to temperature variations in the oven.

After removing bread from the oven, carefully turn the pans on their sides on a cooling rack. Tug gently on the paper lining to loosen the breads and pull them out. Allow breads to cool before serving.

From Clayton, Bernard. Bernard Clayton's New Complete Book of Breads. Simon &Schuster, New York. pp. 49-52.

Breakfast Casserole

Serves 12

Key Ingred: EGGS
Preparation: BAKED
Food Group: EGG
Meal(s): BREAKFAST
Course (s): MAIN
Temperature ( s ) : HOT
Effort: AVERAGE
Time: 1:30

8 slices white bread, cubed
1 lb mild cheddar cheese
2-1/2 cups milk
5 eggs
1 tsp prepared mustard
2 lbs sausage (I use 1/2 hot, 1/2 mild)
1 can cream of mushroom soup
1/4 cup white wine

Line the bottom of a 9X12 casserole pan with the bread. Grate the cheese, put on top of the bread. Mix milk, eggs and mustard, pour on top of cheese. Brown the sausage, put on top. Cover and refrigerate overnight. Mix wine and soup, pour on top before baking.

Bake for 45 minutes to an hour at 350. Allow to set 15 to 25 minutes before serving.

Cellmate needed me to tell her how to make gravy, then insisted I write it down.

Since I have it in Word, I'm copying and pasting.

( Gravy )

Requires a propane grill.

Go to Costco and buy a bag of frozen salmon filets. Go to the grocery store, buy one can of frozen limeade concentrate

When you are ready for a quick fish meal:

1. Take out fish in the morning. The fish will thaw in the fridge while you are at work. OR Take out fish in the evening, andit will thaw under cold water in about 20 minutes. Change clothes. Check your friends page.

2. About 10 minutes before you are going to cook Fire up the grill. (Allow more time if you cook over charcoal.)

3. Place thawed fish in a shallow dish.

4. Open (still frozen) limeade concentrate and spoon the slush over the salmon. Use enough to completely cover the entire surface of the salmon.

5. Place salmon with limeade slush on the hot grill. Leave the shallow dish, which now contains some melted limeade, next to the grill for basting.

6. Allow salmon to grill on one side. Salmon is delicate, so try not to turn it too many times.

7. After turning salmon, baste with the remaining limeade.

8. Cook til done.

Serve with buttered jasmine rice and steamed broccoli.

This is a bastardized version of The Frugal Gourmet's Oyster Beef, published in his excellent cookbook, The Frugal Gourmet Cooks Three Ancient Cuisines. It's the streamlined, I-don't-have-time-for-all-the-details-and-ingredients version.

This looks more complicated than it is, becuase I have given lots of instructions, even for the simple steps. The trick with doing a stirfry quickly and efficiently is to prepare the ingredients in order so that each one is ready when needed.

( Beef Stirfry )

First, make your favorite pumpkin pie recipe.

I recomment the recipe on the back of the Libby's Solid Pack Pumpkin. Use a couple of frozen pie crusts. The definition of easy as pie.

Bake it and everything. The topping goes on after the fact as a separate step.

Top with:

Pecan Topping 1

Blend together:
1 egg
3 T dark corn syrup
3 T firmly packed light brown sugar
1 T butter
1 c chopped pecans
1/2 t maple flavoring

Distribute evenly over the pie. Protect the crust edges with foil. Bake the pie with topping at 500 under the broiler for about five minutes. (I think. I didn't write down the baking diections in my cookbook. *glares at self of 10 years ago*)

Pecan Topping 2

Same instructions as above, but use:

1 c chopped pecans
2/3 c light brown sugar
3 T butter

Top the warmed pie with whipped cream. Mmmmmm....

OK, all you vegetarian eating people.

1) Hit me with your best tofu recipe. The one you give to your steak and shrimp eating friends to try to convert them to veganism. I'm less interested in the meat tasting tofus that are supposed to make you think you are eating meat. Cause they are expensive and if I can't get the right brand in my market, there would be no point.

2) Particularly to Americans, but also to others, as these are often imported here... If you want to make falafel at home, what do you use? Your own recipe? A boxed mix? A frozen product?

Trying to get more veggies and soy in my diet. Gonna try Boca Burgers, too.

cocoajava was talking about marinating mushrooms. So, here's an old family recipe. We use it on london broil, though it was originally given to us as a recipe for flank steak and it is AMAZING on flank steak. However, we also use it as the marinade for steak kabobs. My dad says the mushrooms from those kabobs are also AMAZING.

So...

Piquant Steak Strips

London Broil or Flank Steak
1/2 c. canola oil
3 T onion soup mix
1/4 c vinegar
1 t sugar
1 t bottled sauce for gravy

Score steak on both sides. Combine remaining ingredients. Pour over meat. Cover and let stand in refrigerator approximately 8 hours. Remove meat from marinade. Grill over hot coals.

For kabobs, add cut up green peppers, white onions, tomatoes, mushrooms.

Prep time is very quick, about 10 minutes, maybe less. Bakes about an hour. If you like this dish, just keep one can of each soup handy, jotting the soups down on your shopping list for the next trip to the store after you make a batch. The soups can of course sit around for months until you are ready to make it again. But that way, you are never dissapointed by being out of ingredients the night the mood strikes you.

Crossposted to

smallmeals.

( Rice Casserole )

The ultimate way to impress a date. So, so easy. But very impressive! You look like a gourmet chef to your beloved!

And you can even bake them in a toaster oven, if you so desire. Though do this carefully, because if the drippings fill the baking pan and overflow in a small oven, you've got the makings of a scary, scary grease fire.

This recipe actually serves four. For two people, make only two birds. But go ahead and make all the stuffing. It is addictive and can be served on the side or saved for later.

( Stuffed Cornish Game Hens )