Garden Chowder

Saute 1 diced zucchini and 1 diced onion in 5T of butter. Stir in 1/3c flour and a little salt and pepper. Add 3 cups of water, 1T adobo, and 1t lemon juice. Boil. Add one can of tomatoes, 1c milk, and 10oz frozen corn. Bring to boil. Stir in 1/4c Parmesan and 2c shredded cheddar. Sometimes I add a little meat--sausage is nice.

Banana Muffins

Mix:

3/4c flour
3/4c whole wheat flour
1/2 c sugar
1 c oats
2t baking powder
1 t baking soda
1/2t salt
1 egg
3/4c milk
1/3c oil
1/2t vanilla
1c mashed bananas

Bake at 375 for 22 minutes.

Curry Omelette

Adapted from Cate's World Kitchen.

Saute:

1 tbsp oil
1 clove diced garlic
1/2 cup chopped tomato
1/4 cup diced purple onion
1-2 tbsp fish sauce
1/4 tsp sugar
one pound defrosted and finely diced mixed vegetables

Remove from pan.

In another bowl, mix:

4 eggs
2 tbsp coconut milk
1 1/2 tsp curry powder

Cook about 1/2 of the egg mixture until almost set. Then place 1/2c veggies on the egg and fold over and cook until completely set.

Blueberry Muffins

Yum.

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 still-frozen blueberries


Directions

1. Preheat oven to 375 degrees. 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.
3. Bake for 30 minutes in the preheated oven, or until done.

Spinach Casserole

Spray a 9x13 pan with cooking oil.

In a mixing bowl, combine:
--three cups of cooked brown rice
--two pounds of thawed and drained frozen spinach
--2 cups of shredded Cheddar cheese
--one cup of milk
--2 T seasoning salt
--1t cayenne pepper
--6 eggs

Pour into pan and bake at 325 for 45 minutes.

Corn Chowder

Oh, yum.

Saute one pound of still-frozen hashbrowns in 3/4 stick of butter. Then add two cups of water and two cups of milk. Then add two cans of creamed corn. If you like it a little thicker, you can remove a cup of the soup, add 1/2 cup of flour to it, stir and return to the pot. Add seasoning salt to taste. We also added chunks of ham.