Apple Cinnamon Muffins using Dehydrated apples slices

INGREDIENTS

• 2 cups unbleached flour
• 1-1/2 cup whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1-1/2 cup sugar, brown sugar, or sucanat
• 2 eggs
• 1 cup oil
• 1 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon orange zest
• 1 cup drydrated apple slices, coarsely chopped
• 1/2 hot water
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• Cinnamon sugar topping: 2 Tablespoons cinnamon mixed with 1/2 cup sugar

INSTRUCTIONS

1. Preheat oven to 350 °. Line (24) muffin tin with papers or spray with nonstick cooking spray. 
2. Combine the chopped dehydrated apples and the 1/2 hot water. Stir. Set aside to rehydrate.
3. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)
4. In a separate bowl, combine oil, milk, and eggs. Whisk to blend. Add cinnamon, orange zest, and diced apples. 
5. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy.
6. Fill each muffin cup with 1/4 cup batter. Sprinkle generously with cinnamon sugar. 
7. Bake 25 – 30 minutes, or until tester comes out clean.

Fresh Cilantro Lime Salsa

Lindsey Scarber

Makes 3-4 quarts

1-2 med   onions, finely diced with a knife or vegetable chopper

        (I start with 1 onion, if it's really strong, it might be all I need)

1 Tbsp   salt, add more to taste

16-20 cloves garlic, minced (or use blender or food processor w/ the cold water) 

2 cups   cold water

2 bunches cilantro, de-stemmed and finely chopped (or use food processor w/ the cold water)    

12 med tomatoes, finely diced (or use blender food processor)

4 cans  tomato sauce (8oz ea can)

1/4  - 1/2 cup  fresh lime juice or lemon juice (or ¼ cup white vinegar)

2 Tbsp   sugar

1 Tbsp   crushed red pepper, add more to taste

4 cans   mild diced green chilies (7oz each can)

Directions:

Place onions, garlic, and salt in a very large mixing bowl. Press the salt into the onions with the back of a mixing spoon. This step helps take the bitterness out of the onion. Set aside.

Combine all other ingredients in a large mixing bowl.

Taste test with corn chips. When the salsa tastes good, transfer it to glass jars. You can use plastic containers if you don't mind your plastic container smelling like salsa for months after.

Let the salsa sit in the fridge to allow the flavors to blend.  Sometimes it tastes better the next day. Lasts 2-3 weeks refrigerated.

Make ahead directions:

Follow the instructions above, except omit cilantro. 

Store in glass containers in the fridge.  Add cilantro just before serving.

Orange Rolls

    Makes 36 rolls

18 frozen ‘Rhodes’ dinner rolls, freezer section of grocery store

1 cup butter

1  1/3 cup sugar

Orange zest from one orange

1/4 cup orange juice concentrate

1/4  cup water

Grease a sheet pan. Place frozen rolls on sheet pan to defrost at room temperature.

Check rolls. When they are defrosted a little, cut in half to make 36 mini rolls. Position rolls, cut side down, on sheet pan. Let rise.

Meanwhile, heat butter, sugar, orange rind, juice, and water to boiling. Boil 30 sec on MED to MED HIGH, stirring constantly. Set aside to let cool a little.

Pour half the orange sauce over risen rolls.

Bake 325 degrees for 18-22 min.

Pour remaining sauce over rolls after they come out of the oven

Moist GF Banana Muffins w/o Added Sugar

This is a yummy recipe for day-old bananas. Makes 24 muffins

1 ½ cups mashed banana, about 5 bananas

2 beaten eggs

½ cup milk, or prepared powdered milk

½ cup coconut oil, melted

1-3/4 cup Gluten free 'Wheat Belly' All-purpose Baking mix 

2 tsp baking powder

¼ tsp salt

½ cup chopped pecans (optional)

½ cup chocolate chips (optional)

GREASE muffin tins. Do not use paper bake cups. 

PREHEAT oven to 375°

MIX WET INGREDIENTS: In a large bowl, mash the bananas. Add the egg, beat it into the mashed banana. Add milk and oil. Stir.  

MIX DRY INGREDIENTS: In a separate bowl, Mix together flour, baking powder, salt.

COMBINE.  Pour dry ingredients into the wet ingredients.  Add pecans (optional). Stir just until moistened. Spoon batter into greased muffin tin, filling each 1/2 full. 

BAKE in a 375° oven for 15 - 20 min, or until a wooden toothpick inserted into the center comes out clean.  Cool in muffin cups on a wire rack for 2 min. Remove from muffin cups. Serve warm.

Bok Choy, Carrot, and Apple Slaw

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair.

Season the lemony dressing with fresh grated ginger.

PREP: 20 MINS

 TOTAL TIME: 20 MINS

 SERVINGS: 4

SOURCE: EVERYDAY FOOD, JUL/AUG 2004

SIGN ME UP

INGREDIENTS

·         1 pound baby bok choy (4 to 6 heads)

·         1 teaspoon coarse salt

·         1 peeled apple, cut into matchsticks

·         2 large shredded carrots

·         3 tablespoons fresh lemon juice

·         1 tablespoon vegetable oil

·         1 teaspoon finely grated peeled fresh ginger

·         Coarse salt and ground pepper

·         Agave nectar or Sugar, to taste

DIRECTIONS

1.     Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.     In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

COOK'S NOTES

Bok choy has a mild, sweet flavor, crisp stalks, and tender leaves. It‚'s rich in vitamin C, calcium, and folic acid.

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     Cook time: 20 min.

Yeild: 6 servings(1 1/3 cup each) 

All pantry ingredients, except for frozen peas.

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can Cream of Mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna, drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

"SPANISH RICE ...LIKE FROM A RESTAURANT!"

Rice is a food staple and is easy on queasy tummies Requires no perishable ingredients from Cooks.com

2 cups white rice 4 cups water 2 tablespoon Knorr tomato bouillon * 4 tablespoons butter or vegetable oil Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir.  Cover with a lid and let cook on MED heat, just like you would normally, about 20 minutes. That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market. They should have it. This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my Latin friend after helping with countless barbecues and parties. This is the way her family has made it for years