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.

Enchilada Sauce

Yummy.

Heat 6T oil over medium heat. Add 2T flour, 2T chili powder, and brown. Add 2c water and 1t Adobo seasoning. Heat until thick, stirring occasionally.

Creamy Black Bean Burritos

Ingredients

* 2 (10 inch) flour tortillas
* 2 tablespoons vegetable oil
* 1 small onion, chopped
* 1 teaspoon minced garlic
* 1 (15 ounce) can black beans, rinsed and drained
* 1 teaspoon minced jalapeno peppers
* 3 ounces cream cheese
* 1/2 teaspoon salt
* 2 tablespoons chopped fresh cilantro
* lettuce

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, garlic, and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and add lettuce. Roll tortillas up. Serve immediately.

Cornbread

So moist. Not crumbly at all.

Ingredients

* 1/2 cup butter
* 2/3 cup white sugar
* 2 eggs
* 1 cup buttermilk
* 1/2 teaspoon baking soda
* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.