Ingredients
- 3 tablespoons melted butter, divided
- 2 eggs
- 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
Directions
Special equipment: muffin tin
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8-12 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender, or with a hand-held mixer until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.
(I've made them without buttering the pan, just spraying with cooking spray, and it worked no problem. Just cut the butter that's added to the mix down to 2 Tbsp)
Posted By: Megan
1/4 pound bacon,
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!)
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)
Posted by: Rachel
1 1/2 c. orzo pasta, cooked according to directions on box
2 tbsp. olive oil
1 can (15 oz) Italian style diced tomatoes, drained
Toss all ingredients together.
It makes a ton, and the leftovers are also good cold as a pasta salad the next day!
Posted by: Erika
Ingredients:
1 small or 1/2 lg onion, minced
2 cloves garlic, minced
1/2 c white wine
2 1/2 - 3 c warm chicken or vegetable stock
1 1/2 c orzo pasta
salt & pepper
Olive oil
Heat olive oil (2-3 tbsp) in a skillet or saucepan over med-high heat. Add the onions and garlic and sautee just until the onion is translucent. Add the orzo pasta and cook just a couple of minutes until it starts to absorb the oil. Add the wine, simmer and stir until it's absorbed. Add the stock, 1-2 ladle-fulls at a time, each time stirring and simmering until the liquid is absorbed. Continue until the pasta is fully cooked, 10-15 minutes. Salt and pepper to taste.
I got the idea for this one from a Rachael Ray episode a couple weeks ago, and tweaked it for the ingredients I had on hand. This is probably my new favorite pasta dish. I cannot even begin to tell you how much I loved it! It gets a creamy consistency, but since the sauce is just broth and wine (combined with the starch from the pasta), it's not overly rich. I absolutely recommend using a good wine-- something you wouldn't hesitate to drink, because the flavor of it really comes through. It was soooooo good!
1 butternut squash, peeled and cut into 1" cubes
1 small or 1/2 large onion, sliced
olive oil
salt & pepper
1 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 400. Toss the squash and onions on a baking sheet with olive oil (enough to coat everything), cinnamon, nutmeg, and salt & pepper. Bake 45-60 minutes. (The longer it cooks, the softer it gets, so it depends on what texture you like.
Posted by: Erika
2 c. white rice
4 c. chicken broth
1 (8oz) can tomato sauce
2 (heaping) tbsp tomato paste
1 med. onion, minced
salt, pepper, and oregano (about 1tsp each)
1-2 tbsp olive oil or veg. oil
Heat the oil over medium heat in a large pot or saucepan. Add the onion, salt, pepper and oregano. Cook until the onion is translucent. Add the tomato paste and cook, stirring constantly, about a minute. Add the rice and stir around for a couple minutes. Add the tomato sauce and chicken broth. Stir well. Cover and bring up to a boil, then turn the heat down to low and simmer until rice is cooked through, about 15-20 minutes. Remove from the heat and let it sit about 5 minutes. Fluff with a fork. If there's still unabsorbed sauce, let it sit uncovered a few minutes before serving.
Posted by: Erika
This was one of those "what do I have that I can throw together" kind of things, so whatever veggies you have on hand would probably be just as good in here. I'm listing what I had on hand. Feel free to experiment! (Fresh herbs would be great in this, too!)
1 yellow squash, diced
1 zucchini, diced
6-8 scallions, chopped (green tops reserved for garnish if you want)
2 cloves garlic, chopped
1/2 bell pepper (I had orange), chopped
1/2 box orzo pasta
2 oz. goat cheese, crumbled or chopped
Cook the pasta according to the directions on the box. Before you drain it, reserve about 3/4 c of the cooking water (as an afterthought, I thought it would be better if I had cooked the pasta in chicken broth).
Meanwhile, heat a large skillet over med-high. Add a couple tbsp of olive oil and the veggies. Cook until they're soft. Add salt & pepper to taste. Add the pasta and goat cheese and, if necessary, some of the cooking water to keep if from getting sticky. Stir until the cheese melts.
Posted by: Erika
