Espresso Chocolate Muffins

2 cups flour ½ cup unsweetened cocoa 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup sugar or Splenda, 1 tablespoon espresso (I used 1 ½ teaspoons)


Whisk dry ingredients and then add wet ingredients 2 large eggs 1/3 cup sunflower oil 1 teaspoon vanilla (I used 2 teaspoons) 1 cup plus 2 tablespoons milk

 Preheat oven 375 degrees, place in muffin baking cups or greased muffin tin. Makes about 10 - 12 muffins.  Bake 17-20 minutes until toothpick comes out clean.

 

The Absolute Best Lentil Soup

Ingredients

• 2 medium carrots
• 1 medium yellow onion
• 4 cloves garlic
• 2 cups dried red lentils (about 1 pound)
• 3 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1 (15-ounce) can tomato sauce
• 6 cups low-sodium chicken or vegetable broth
• 5 cups baby spinach (about 5 ounces)
  

  Instructions

  1. Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic.
  2. Place 2 cups dried red lentils (about 1 pound) in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.
  3. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.
  4. Add the lentils, 1 (15-ounce) can tomato sauce, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
  5. Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately.
     
     
     

Cream of Mushroom Soup

Ingredients:

1 lb fresh mushrooms, sliced
1 stick butter, cut in half
1 tsp. thyme (fresh or dried)
1/4 c. cooking sherry
1 c. beef stock
2 c. half and half or milk
2 heaping TBSP flour
1tsp kosher salt
1 tsp fresh ground black pepper 1/2 tsp granulated garlic

Directions:

Sauté sliced mushrooms in 1/2 stick of butter until lightly brown and tender. Add cooking sherry, beef stock, thyme, salt, pepper and garlic. Stir together and simmer for 5 minutes. Remove from heat.
In medium saucepan, melt 1/2 stick of butter and whisk in 2 heaping TBSP flour. Add approx 2 c. half and half or milk while whisking quickly until smooth and mixture begins to thicken.
Add mushroom mixture and stir until smooth. If needed, add additional stock, milk or half and half to thin. Add additional seasoning to desired taste. Enjoy
Serves 2-4 people

Philly Cheese Steak Casserole

Equipment

• Oven
• Baking Dish
• Skillet

Ingrеdіеntѕ:
1 1/2 роundѕ lеаn grоund bееf
2 bеll рерреrѕ
1/2 уеllоw оnіоn
1 сlоvе gаrlіс
1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)
4 ѕlісеѕ Prоvоlоnе cheese
4 lаrgе eggs
1/4 сuр hеаvу сrеаm
1 tеаѕрооn hоt ѕаuсе

1 teaspoon Worcestershire sauce
Directions:
Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.
Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.
Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.
When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt.
Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.
Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)
Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.
Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.
Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving.