Recipes

  • Pancakes were one of the earlier solid foods I was able to make for Tobin.   This recipe has a banana and a cup of apple sauce.

  • 2 eggplants

    6 tomatoes

    4 green peppers (roasted and skinned/seeded)

    2 onions

    4 small zucchini

    4 garlic cloves

    Olive oil

    Cumin

    Turmeric

    Balsamic vinegar

    salt and pepper

    coriander

     

  • 2 cups all-purpose flour

    4 tbsp granulate sugar

    4 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp salt

    2 eggs

    1 1/2 cup milk

    6 tbsp melted unsalted butter

    1 tsp vanilla extract

     

  • 2 cups zuchini unpeeled, sliced

    2 tbs oj concentrate

    3/4 cup buttermilk

    2 cups all purpose flour

    1 tsp baking powder

    1 tsp baking soda

    1/4 tsp salt

    1 tsp cinnamon

     

  • 1 head cabbage finely shredded

    1 cup cider vinegar

    1 cup water

    1/2 cup water

    1/2 tsp salt

    2 green peppers diced fine

    1 red pepper diced fine

    2 tbsp celery seed

     

    Combine and let stand in fridge for

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  • Chicken Chorizo and Rice started out as a simple chicken and rice recipe I made shortly after moving to Texas and after I started eating meat again.  Lisa and I had chorizo in a breakfast taco one morning

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  • 2 sticks butter

    2 cups flour

    3/4 cup powdered sugar

    Combine and bake in 9 x 9 pan for 30-35 minutes at 325 degrees.

     

    This is not finalized.  Notes so far are to ensure the butter is soft but stays

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  • 3/4 cup warm water

    1 packet yeast

    1 tbs sugar

    2 cups flour

    1 tbs olive oil

    1 tsp salt

    Combine water, sugar, yeast and wait until yeast blooms.

    Combine flour and salt then mound on a flat surface.

    Make a well

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  • 4 eggs

    3/4 cup whole milk

    1 tbs sugar

    3 tbs butter

    loaf of sliced brioche bread

    Beat the eggs and then add the milk, sugar, and melted butter and mix thoroughly.

    Dip the bread into the mixture and

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  • 1 lb shrimp

    1 large onion

    3 cloves of garlic

    1 tbsp dried Mexican oregano

    1 7oz can chipotle in adobo

    1 28 oz can of whole tomatoes

    4 small zucchinis

    2 oz vegetable oil

    salt to taste

     

    Chop the onions

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