Mixed Berry 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 bag frozen mixed berries
  
• 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 325 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. If you use fresh berries raise the temperature of the oven to 400 F.
   
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.

Review: These muffins are incredible. Moist, sweet, delicious! Paul doubled the recipe and made six jumbo muffins. Jumbo Giant muffins! He did not double the crumb topping, as the amount called for makes plenty. We got the recipe from www.allrecipes.com and slightly tweaked it to work with our frozen mixed berries we had on hand.

Jessica's Made-Up Thai Dish

You'll have to forgive the lack of preciseness in this recipe =) I made it up with all the things that looked or smelled yummy to me! And it turned out great!

You will need:
Chicken (I used 1 boneless skinless chicken breast)
Rice Noodles (I used an entire package)
Bamboo Shoots (I used one 1 can - I suggest using half a can.)
Chow Mein Noodles (I used about 1/3 of a tin)
Water Chestnut (I used 1 can - I suggest using half a can.)
Other vegetables (I used peppers)
Soy (about 1/4 cup)
Sesame Oil (1 TBSP maybe)
Garlic (no idea - do it to preference!)
Basil (no idea - do it to preference!)
Chili Pepper (no idea - do it to preference!)
Salt


This is what I did:

1. Cook the chicken with salt. Cube.
2. Prepare Rice Noodles as directed on package.
3. Add everything except Chow Mein noodles. Let everything heat up.
   
4. Add Chow Mein Noodles and serve immediately.
   

I prepared everything (except the chicken) in a Wok. I don't know if I did it right, but I had fun, and it came out tasting yummy!!

Rice Pudding

Ingredients

3/4 cup uncooked white rice (I used Jasmine)
2 cups of milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
Sprinkle of cinnamon
1/8 cup brown sugar
1 tablespoon butter (I used coconut oil)
1/2 teaspoon vanilla extract


Directions

1. In a medium sauce pan bring 1 1/2 cups of water to a boil. Stir in rice and reduce heat, cover and let simmer for 20 minutes.
2. In another saucepan combine the cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until it is thick and creamy, about 15-20 minutes. Make sure to stir frequently.
3. Add in remaining 1/2 cup of milk, beaten egg, cinnamon and brown sugar. Cook 2 more minutes, stirring constantly.
   
4. Remove from heat and stir in butter (or coconut oil!) and vanilla.

Review: I adore the store bought rice puddings in those little containers, and can never get enough of it - this stuff is SO MUCH better than that!! I doubled this recipe and it made a ton!
It is great warm or cold!

Onion Rings

INGREDIENTS

• 1 large onion, cut into 1/4 inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon seasoning of choice such as Tony Chacheres Creole seasoning (optional)
  
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs or cracker crumbs
  
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Directions

1. Heat the oil in a deep-fryer to 365 F
2. Seperate the onion slices into rings and set aside. In a small bowl stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack should be placed over a sheet of aluminum foil for easier clean up.
4. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling to the onion ring. Repeat with remaining rings.
5. Deep fry the rings a few at a time for 2-3 minutes or until golden brown. Remove to paper towels to drain.. Season with seasoning salt and serve.
   

Review: Simply put - the best! Paul made these, so I'm not sure how much work they are - they didn't take him too long to make though, so it can't be that bad :)
These taste incredible! If you make extra then you can freeze them and reheat for another time.

Chai Tea Cookies

Ingredients:

• 1 cup butter, softened
• 1/3 cup honey
• 4 bags chai tea bags*
  
• 1 egg yolk
• 1 teaspoon strong chai tea (brewed and cooled)
  
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder

* I used Sweet Coconut Thai Chai tea bags.

Directions:

1. In a medium bowl, mix together the butter and honey until smooth. Empty the contents of the tea bags into the mixture and discard the bags. Mix until well blended.

2. Stir in the egg yolk and brewed chai tea. Blend in the flour and baking powder.

3. Divide into 3 sections, roll into 'snakes', wrap in waxed paper or plastic wrap, and refrigerate for 1 hour.

4. Preheat the oven to 375 degrees F. Slice the cookies and place on an ungreased cookie sheet.

5. Bake for 7 to 10 minutes in the preheated oven, until the tops are dry, and the edges begin to brown lightly. Transfer to wire racks to cool.


Ice the cookies using icing sugar and strong, brewed chai tea. I couldn't tell you the ratio to make the icing, but play around with it :) If you make too much you can eat it! Mmm!

Review: I made up these cookies when I couldn't find a recipe for chai cookies that used up the ingredients I had on hand. These cookies are a bit different as they have the contents of tea bags in them. I would suggest blending the tea bags in a coffee grinder to help make it finer. The flavor of chai is strong, and for a Chai addict - I'm in love :)

Falafel

INGREDIENTS

• 1 (19 ounce) can garbanzo beans, rinsed and drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 tablespoons chopped fresh cilantro
• 1 teaspoon dried parsley
• 2 teaspoons ground cumin
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon baking powder
• 1 cup fine dry bread crumbs
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black peppercorns
• 1 cup vegetable oil for frying

DIRECTIONS

1. Mix the garbanzo beans in a food processor. Add in the onion, garlic, cilantro, parsley cumin, turmeric, baking powder, bread crumbs, salt and pepper.

2. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.

3. Heat the oil in a frying pan. Carefully drop the balls into the hot oil, and fry until brown. Be sure to turn frequently so they brown evenly.
Alternately, I have put these in a shallow dish with oil and placed in the oven under broil, turning on occasion.

Enjoy with hummus and homemade pitas!

Lemon Cookies

Ingredients

Cookies
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all purpose flour
1/2 cup cornstarch
1/4 cup colored nonpareils

Lemon Icing
1 cup confectioners' sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel

1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch, gradually add to creamed mixture and mix well. Cover and refrigerate for one hour or until easy to handle.
2. Shape into a 1 3/4 inch diameter roll, roll in nonpareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
3. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 F for 9-11 minutes or until set and edges are slightly browned. Cool for 1 minute before removing to wire rack to cool completely.
4. In a small bowl combine icing ingredients. Spread over cookies.

Review: These cookies are so refreshing and delicious! I think they look so pretty with the lavender sugar I used to roll them in - they make me want to host a tea party and serve them at it :) You can use any color of sugar that you want.
When I told Paul I'd made these cookies he asked if they were healthy cookies. My response? "Why yes, they are. They have fruit in them."

Tip: You will need to buy one large lemon - that will give you enough lemon peel and enough juice for these cookies.