English Emma Blooms

Serves 6 Ingre dients 1 tbsp olive oil 1 salad onion, sliced 2 garlic cloves, chopped 2 tbsp curry powder 1 tbsp  puréed  tomato 2 cups lentils, rinsed and drained 2 cups hot vegetable stock 2 tbsp  double cream 2 carrots one tomato Method 1. Heat the olive oil in a frying pan over a medium heat. Add vegetables, tomatoes and garlic and fry for two minutes, until soft. 2. Add the spices and cook through for two more minutes. 3. Add the tomato purée, lentils, and vegetable stock. Bring to the boil, then reduce the heat to simmer for five minutes. 4. Add the cream 5. To serve, pour the lentil curry into a warm bowl with rice served on a plate alongside.

Ingredients • 1 pound boned, fat-trimmed beef chuck • 1/2 onion (1 lb. total), peeled and chopped • 1 T curry powder • 1/2 tablespoons mustard seed • 1/2 tablespoon minced garlic • 1/2 teaspoon ground dried turmeric • 2/3 cups fat-skimmed beef broth • 1/2 pounds Roma tomatoes, rinsed, cored, and chopped • 1/2 tablespoons minced fresh jalapeño chilies • 1 tablespoons minced fresh ginger • 1 firm-ripe banana (about 5 oz.), peeled and thinly sliced • About 2T c mango chutney • About 2T sweetened shredded dried coconut • Cucumber Yogurt Sauce • About 2 cups hot cooked rice • Salt Preparation 1. Rinse beef, pat dry, and cut into 1-inch chunks. In a 5- to 6-quart pan, combine beef, onions, and 1 cup water. Cover and bring to a boil over high heat; reduce heat and simmer 30 minutes. Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned, 5 to 7 minutes. Spoon out and discard any fat.

Thai Coconut Soup (Tom Kha) 14 oz can full-fat coconut milk 2 cups chicken stock 1 lb (500 g) shrimp or chicken breast 1 inch piece of ginger, peeled and sliced into rounds 1 cup sliced mushrooms 2 Tbsp lime juice 1 Tbsp fish sauce* 1 tsp sriracha (or red chili paste)** Chopped cilantro for garnish * Red Boat Fish Sauce:  http://amzn.to/UQewEV

Slow Cooker  Casserole Ingredients • 1 bag Frozen Hash Brown Potatoes (32 oz) • 1 lb sausage • 1 Small Onion diced • 8 oz Shredded Sharp Cheddar Cheese • 1lb carrots shredded • 12 Eggs • 1 cup Milk Instructions •  cook and drain sausage • Add half bag of hash browns to bottom of slow cooker. • Add half your sausage • Add half your onions. • Add half your carrots • Add half your cheese. • Add remaining hash browns. • Add remaining sausage. • Add remaining onions. • Add remaining carrots • Add remaining cheese. • In a medium sized bowl beat eggs and milk together. • Pour egg mixture over your casserole. • Add salt and pepper on top. • Cook on Low for 4 hours or warm for 8 hours.

1 medium onion finely chopped 2 TBSP butter  4 tsp all purpose flour 1 1/2 cups of milk 2 cups shredded cheddar 16 oz crumbled goat cheese 3 lb potatoes peeled and thinly sliced 1 1/2 cups spinach 1 tsp vegetable oil 8 eggs 2 TBSP water 6 slices bacon cooked and crumbled 1 large tomato chopped directions 1. Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in CHEDDAR cheese until melted. 2. In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender. 3. In a large skillet, cook SPINACH in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over spinach in sk

Sausage Chees Puffs 1 lb. hot sausage 2 1/2 c. Bisquick 1/2 lb. finely grated cheddar cheese Mix well. Form into small balls. Bake 8-10 minutes in a 350 degree oven.

Short-Crust Pastry 1 cup all-purpose flour 1/2 cup cold butter 3 tablespoons ice water Cut butter into flour using a pastry cutter until mixture resembles tiny split peas or bread crumbs. Add water and form into a ball. On a lightly floured surface, roll pastry out 2-inches larger than pie plate. Bake at 400*F (205*C) for 18 to 20 minutes for baked pie shell, or follow directions of recipe calling for unbaked pastry shell. Makes one 8 or 9-inch pie crust. Recipe may be doubled. filling Ingredients 1 cup half-and-half or milk 4 eggs, slightly beaten 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices bacon, crisply cooked, crumbled 1 cup shredded Cheddar cheese (4 oz) 1/4 cup grated Parmesan cheese Steps 1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate 2 In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon and cheeses in crust-lined plate. Pour egg mixture over top. 3 Bake 40 to 50 minutes or until knife inserted in center co

1 cup (150g) plain flour Pinch of salt 2 large (59g) eggs 1 cup (250ml) milk, mixed with 1/4 cup (60ml) water butter Method 1. Sift the flour and a pinch of salt into a bowl. Make a well in the centre and crack in the eggs. Gently whisk a little flour into the egg, then gradually add the milk mixture and 2 tablespoons of the melted butter, whisking in with the flour. The batter should be the consistency of pouring cream (thicker for pikelets and flapjacks, opposite). Don't worry if there are still little lumps in the mixture, and don't overmix. Pour the batter into a jug. 2. Heat a 20cm crepe pan over high heat, using a small gas burner or element. Dip some paper towel in the remaining melted butter and grease the pan. Fill a small, 2 tablespoon-capacity ladle with batter and pour into the pan, tilting the pan from side to side to get an even coating of batter. Cook for 30 seconds, then use a spatula to flip the pancake. Cook the pancake for a further 30 seconds u

https://en.m.wikipedia.org/wiki/List_of_time_travel_works_of_fiction Sincerely, Emma

INGREDIENTS  2 chicken breasts  8 oz. package of cream cheese (softened) 1/2 cup hot wing sauce (I use Frank's) 1 cup shredded cheddar cheese Cook chicken in crock pot or boil and shred. Mix together chicken, cream cheese, hot wing sauce, and 1 cup of cheese. Place in baking dish.  Bake at 350 degrees for 15-25 minutes or until bubbly. Serve with tortilla chips,  pasta or celery sticks.

Sweet and Sour Meatballs From the Kitchen of: Dawn Schuler Make –Ahead Meatballs: 1 egg  1/2 c. dry bread crumbs 1/8 c. finely chopped onion 1/4 Tbsp. salt  1/2 tsp. Worcestershire sauce  1/8 tsp. white pepper 1 lb. lean ground beef Combine all ingredients by hand and then shape into 1-inch balls.  Place in a single layer on an ungreased cookie sheet.  Bake at 400 degrees for 10-15 min. or until no longer pink, turning often.  Cool.  Can freeze for up to 3 months. Sweet and Sour Meatballs 1 20-oz. can of pineapple chunks  1/3 c. water 3 Tbsp. vinegar 1 Tbsp. soy sauce 1/2 c. packed brown sugar  3 Tbsp. cornstarch 1 batch of make-ahead meatballs (see recipe below) 1 large green pepper, but into 1-inch pieces hot cooked rice Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice if needed to measure 1 cup.  Pour into a large skillet.  Add 1/3 c. water, vinegar, soy sauce, brown sugar and cornstarch.  Stir until smooth.  Cook over medium heat until thick, stirring con

INGREDIENTS 1 cup uncooked lentils, rinsed ½ cup quinoa 2½ cups water or vegetable broth ¼ cup green curry paste ¾ teaspoon turmeric 1 tablespoons tomato paste 1½ tablespoons butter 2 cloves garlic, minced 1 teaspoon sea salt 1 can coconut milk 15 0z 1 teaspoon fresh ginger, peeled and minced 2 cups fresh spinach, stems removed Greek yogurt for topping INSTRUCTIONS Place lentils, quinoa, water, curry paste, and turmeric in crockpot  stir in the tomato paste. Mixture should thicken slightly. Add butter, garlic, ginger; stir to combine until butter is melted. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy. cook for 6 hours on medium Remove from heat and stir spinach until barely wilted. You can also serve this with fresh spinach, adding it just before serving

Yields: 3servings Ingredients 1 pound of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store) 1/2 medium-sized red bell pepper, diced 1 large carrot, grated (1/2 cup) 2 cloves garlic, minced 1/8 cup low-sodium soy sauce 1/8 cup ketchup 1/2 tablespoon honey 1/4 teaspoon crushed red pepper flakes lettuce for wrapping Directions Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender. Break apart chicken and serve by spooning into lettuce