Pumpkin Muffins

1 can pumpkin puree
2 cups flour
1 cup brown sugar
2 teaspoons nutmeg
2 teaspoons pumpkin pie spice*
*can also add cinnamon/cloves
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt

1/2 cup milk

1/2 cup oil

1 egg

prep time: 10 minutes

bake time: 35-45 minutes

servings: 12 muffins

Preheat oven to 350°

First mix dry ingredients. Slowly stir in wet ingredients. Pour into buttered cupcake pans. Bake 35- 45 minutes. Let cool for a few minutes & devour!

Earthy, Sweet & Spicy

2 cups brussel sprouts
1 large potato or 3 small potatoes
1 sweet potato/yam
firm or extra firm tofu
2 tbspns oil
3 tbspns flour
dash of cayenne pepper
3 tbspns butter
2 tspns garlic
sauce*
s & p



prep time:
10 minutes
cook time:
20 - 40 minutes


servings: 2


TOFU
First you'll need to dry out your tofu in order to fry it up. Place down a paper towel/cloth napkin before chopping tofu in 1/2. Put 1/2 in a tupperware 1/3 filled with water - use later. Cut other 1/2 in 1/2 again, separate them, cover with paper towel/cloth napkin & "press" the water out by blotting [not squishing] the tofu. [If you're using paper towels you'll go through quite a few.] Cut into cubes or triangles. Throw cubes into bowl full of 3 tbspns flour, dash of cayenne pepper and roll around until fully covered.

Pour 2 tbspns oil in large skillet/frying pan turn flame to medium heat. Lay down tofu pieces & let fry for 6 - 10 minutes, flip every 2 minutes & repeat until both sides are golden brown. Cover a plate with napkins to absorb extra oil and lay down your golden brown nuggets. Put blotted nuggets in a bowl and  lightly drizzle a sauce*; add more cayenne pepper if you really like heat.

SAUCE*
Suggested sauces:
•Homemade peanut sauce:
  2 tbspns soy sauce
  2 tspns ginger
  2 tspns garlic
  1 spoonful peanut butter (natural crunchy is best)
•Trader Joe's General Tso's sauce
•Trader Joe's sweet chili sauce
•Oyster sauce
•Plum sauce

POTATOES

Peel & cut all potatoes & yams into cubes. Heat up large pot of lightly salted water on simmer. Add potatoes when water reaches boil & put on lid. Cook 20 minutes. Drain when potatoes are soft. Mash potatoes & fold in 2 tbspns butter, 2 tspns garlic and s & p. Continue mashing until you get to consistency you like. 

BRUSSEL SPROUTS

Heat up pot of water, add brussel sprouts when water reaches a boil, lower to a simmer & put on lid. Cook 8 - 10 minutes. Drain water when brussel sprouts are throughly tender. Add 1 tbspn butter and s & p to pot with brussel sprouts. Turn on low heat and stir melted butter until brussel sprouts are coated.

Eat up! <3

Chicken & Dumplin's

3 chicken breasts
1 cup green beans
1 cup corn
1 celery stock
1/2 cup onions
1/2 cup carrots
1* can Pillsbury 5 biscuits 

*2 if you want biscuits on the side

1 can cream of chicken

1 can chicken broth

2/3 cup of milk
s & p
oregano




prep time: 15 minutes

cook time: 40 minutes


servings: 4

1. Chop up onion, carrots, celery & fresh green beans-->same price as canned & tastes better!
2. Boil chicken in lightly salted water for 10 minutes/until cooked throughly//no pink!
3. Simmer [on low heat] cream of chicken, chicken broth, milk & spices for a few minutes/until boiling
4. Add cooked chicken & chopped vegetables & continue to cook on low heat for 15 minutes
5. Cut Pillsbury biscuits in 1/2, drop them into delicious bubbling stew & cook on low for 15 minutes
6. Let it cool down for a few minutes b/c it will be molten hot [& incredibly delicious]

"Tastes like my gramma's" --Katherine Howell