Don't forget the muffins, ha!

Fill in the blank muffins. In this case, it's blueberry and chocolate.

Spinach Artichoke Risotto

I used to have a vegetarian cookbook and for the life of me I can't find it. It was there that I found a delicious recipe of Spinach Artichoke Risotto so now I'll just have to rely on my memory in making this dish. I checked online for a recipe but I can't find the one the required table cream:-)


Ingredients:
1 onion chopped
Seasoned Artichoke
2 cups of chopped spinach
1 can of table cream
Risotto


Prepare risotto as indicated in the package.

Saute the onion for up to 10 mins, add the artichoke.

Add table cream after 3 minutes, let it boil then add the spinach.

Season to taste.

Stuffed Peppers for Two

This week I decided to make some Kibbeh/Kofte using the recipe I found online. It was easier than I expected and I expect to make more in the future. There were some leftover beef and so I took it as an opportunity to make stuffed peppers. I modified the recipe below to make it easier. I am using an oven toaster, so instead of baking for 45 mins at 350 degrees temperature, I increased it to 450 degrees and I am done in a little less than 30 minutes.


Ingredients:
2 medium bell peppers (green, red, orange, yellow)
1/2 pound ground beef
1 (8 ounce) can tomato sauce, divided
1/2 cup cooked rice
3 tablespoons shredded Cheddar cheese, divided
1 tablespoon chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper


Cut tops off peppers and discard; remove seeds.
Blanch peppers in boiling water for 5 minutes.
Drain and rinse in cold water; set aside.
Saute the onions in a frying pan for about 5 minutes. Add the beef. Wait for it to brown a little and then add the tomato sauce, rice, 2 tablespoon of cheese, salt, and black pepper.
If you are using leftover kofte/kibbeh filling, you won't need to saute the beef. Mix the beef and the tomato sauce, rice, cheese, salt and black pepper in a skillet on low heat to warm it up before stuffing the peppers.
Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 450 degrees F for 30 minutes. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.

Amazing vegan cupcakes

Ingredients

3 c flour
2 c sugar
2 tsp baking powder
1 tsp salt

3/4 c canola oil
2 tsp vanilla
1 Tblsp cinnamon
2 c water
2 Tbslp white vinegar

Preheat over to 350. Mix all ingredients (the batter will be pretty soupy). Put into muffin tins and bake for about 25 minutes, or until they look done.

Fill in the Blank Muffin

Ingredients:

1 1/3 cups all-purpose flour
■2/3 cup brown sugar
■1/2 teaspoon salt
■2 teaspoons baking powder

■1/3 cup vegetable oil
■1 egg
■1/3 cup milk (I use soy milk)

■1 cup fresh blueberries. chocolate chips, sliced strawberries, cranberries or blackberries. Any combination of these.
■1/2 cup brown sugar
■1/3 cup all-purpose flour
■1/4 cup butter, cubed
■1 1/2 teaspoons ground cinnamon

Preheat oven 450 degrees celcius.

Combine the first 4 ingredients.

Combine the next 3 ingredients

Combine the last 4 ingredients.

Put all three concoctions together and mix. Prepare muffin tray. Put on muffin tray. Cook in oven for 15 minutes. Makes 10 muffins.

4: Apple, blue cheese salad on crackers

Ingredients
1 large apple
3 oz. blue cheese
1/4 finely chopped celery
3 tbsp. mayonnaise
1 tbsp fresh lemon juice
Kosher Salt
1 box of saltine crackers
1/2 cup hazelnuts toasted and coarsely chopped

Directions:
1. In a medium bowl, combine apple, celery, lemon juice.
2. Add mayonnaise and blue cheese. Stir gently to combine. season with salt to taste
3. sprinkle with the hazelnuts
4. To assemble, mound small scoops of onto pieces of crackers.

Notes:
1. Blue Cheese can be replaced by Feta Cheese.
2. Mayonnaise can be replaced by yogurt.
3. Hazelnuts can be replaced by crushed almonds
4. You may use any kind of apples: 1 large, 2 medium or 3 small ones.
5. Endives are replaced by saltine crackers.

3: Egg Salad with Smoked Salmon

Ingredients:

6 Large Eggs
6 oz. cold-smoked salmon, cut into small dice (1 scant cup)
6 Tbsp. extra-virgin olive oil
1/2 small red onion, cut into small dice (about 2/3 cup)
1 tbsp fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

Directions:
1. Put the eggs in a medium saucepan with enough water to cover, cover the pan and bring the water to boil over medium-high heat. As soon as the water boils, remove the pan from the heat and let stand, covered, until the eggs are hard-cooked, 10 mins. Put the eggs in ice water to cool.

2. Peel the eggs, chop finely and put them in medium bowl. Add the Salmon oil, onion lemon juice and lemon zest. Season with salt and petter to tast. Toss gently but well and serve with pita chips.

2: Blueberry Muffins

Ingredients

■1 1/2 cups all-purpose flour
■3/4 cup white sugar
■1/2 teaspoon salt
■2 teaspoons baking powder
■1/3 cup vegetable oil
■1 egg
■1/3 cup milk
■1 cup fresh blueberries
■1/2 cup white sugar
■1/3 cup all-purpose flour
■1/4 cup butter, cubed
■1 1/2 teaspoons ground cinnamon
Directions

1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
.

1: Sushi Bake

1 cup raw Japanese rice (Calrose)
1/2 cup mayonnaise
1 lb. frozen, raw baby shrimp (chopped)
1 container of Furikake seasoning
10 pkgs of Japanese Nori seaweed
one 9X13″ pan or glass baking dish
Directions:
1. Cook rice.
2. Preheat oven to 375 degrees. Boil raw baby shrimp for a few minutes, until the shrimp color turns pink.
3. Turn off the heat and remove cooked shrimp from water with a slotted spoon, leaving the hot water in the pot.
4. Chop baby shrimp into small pieces.
5. Combine, baby shrimp, mayonnaise together in a bowl and mix well.
6. Spread cooked rice onto 9X13″ pan.
7. Spread shrimp, mayonnaise mixture over the cooked rice.
8.  sprinkle Furikake over the dish.
9. Bake at 375 degrees (about 15 to 20 minutes).
 
Serve with Korean style nori or Japanese nori (sushi seaweed). Cut seaweed sheets in four. Add a spoonful of baked sushi on each seaweed, fold it into a roll and enjoy.