Monday, June 25, 2012
4 cups brown rice, cooked
2 cans red kidney beans, drained
1 can diced tomatoes, undrained
1 tablespoon taco seasoning
1-2 cups shredded cheddar cheese
In a large Dutch oven mix all ingredients over low heat until well combined and cheese is melted.
1 package imitation crab meat thawed and flaked
1 16 oz. package frozen peas, thawed and patted dry
(or use 4 cups fresh if you have them available from your summer garden)
1 cup sunflower seeds, optional
2 heads fresh broccoli, chopped small (I always add the stems sliced thin as well as the florets)
2 cups mayonnaise
2 tsp. lemon juice
1 tsp. salt (omit if using sunflower seeds)
2 tsp. old bay seasoning (or 1 tsp. dry mustard)
In a large bowl combine crab meat, peas, broccoli and sunflower seeds, if using. In a separate bowl combine mayonnaise, lemon juice, salt (if using), and old bay seasoning until smooth. Pour over crab and vegetable mixture. Combine until well moistened. Cover and refrigerate for several hours or over night.
We have 9 people in our family, so just use half of the ingredients for a smaller yield.
Preheat oven to 450 degrees F.
6 cups flour
2 tablespoons baking powder
2 tsp. salt
Mix in with hands until crumbly:
2 sticks butter, softened
Make a well in the center, add all at once:
1 - 12 oz. can coconut milk
Use your hands to draw flour mixture in a circular motion over milk, continue until mixture begins to combine and become a soft ball. If mixture is too wet to form a soft dough, sprinkle on an additional 1/2 cup flour and continue kneading gently in the bowl, repeat if necessary. Be very careful not to over-knead but make a dough that is soft, smooth, and pliable. Over-kneading may cause your biscuits to become hard.
Turn onto a floured surface. Press dough with your fingers or roll lightly to an approximate 10 X15 inch rectangle.
Spread over dough:
1 stick softened, not melted, butter
Sprinkle over butter:
1/4 cup sugar
2 Tablespoons ground cinnamon
1 cup chocolate chips.
Roll up jelly-roll style and slice into desired amount of even slices. Place flat on ungreased baking sheets.
Bake in preheated oven for 18-20 minutes until just beginning to brown.
Serve warm with breakfast or brunch.