japanese curry

1 lb meat
1 onion chopped
1-2 potato chopped
100 g carrot
2 clove garlc
1/4 c grated apple
1 T honey
2 c water

1. Stiry fry M
garlic

Then add meat and cook

2. Add potato, carrot, onion
Season and cook until edge transparent

3. Add water, honey, apple. Bring to boil and turn to simmer

4. Add curry block pieces

chicken wings

air fryer

400 deg
16 min

best snickerdoodle

The Best Snickerdoodle Cookie Recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24

Ingredients

1 cup Unsalted Butter (softened)
1 1/2 cups Sugar (300 g)
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour (330g)
1 1/2 teaspoon Cream of Tartar(or 8-9 g baking powder)

1/2 teaspoon Baking Soda

1 teaspoon Salt

Cinnamon-Sugar Mixture:

• 1/4 cup Sugar
• 1 1/2 Tablespoons Cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.  Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer. 
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined. 
4. Line jelly roll or cake pan with wax paper and press dough into flat 1-2" pancake. Or you can leave in bowl and scoop balls
5. refrigerate at least 1 hour or overnight (preferred)
6. In a small bowl, stir together sugar and cinnamon. 
7. Cut chilled dough into cubes and roll into small balls until round and smooth. (Or scoop and roll into a ball) Drop into the cinnamon-sugar mixture and coat well. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
8. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes.  Let cool for several minutes on baking sheet before removing from the pan. 

hot chocolate

1/2 cup (4 oz.) sugar 1/4 cup (1 oz.) HERSHEY'S Cocoa, Natural (Item# 63505) Dash salt 1/3 cup hot water 4 cups (1 qt.) milk 3/4 tsp. vanilla extract     Mix together sugar, HERSHEY'S Cocoa and salt in medium saucepan; stir in water. Bring to boil over medium heat, stirring constantly; boil and stir 2 minutes. Add milk; stir and heat until hot. Do Not Boil. Remove from heat; add vanilla. Beat with whisk until foamy; serve immediately. VARIATIONS: Add one of the following with the vanilla extract: SPICED: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired. MINT: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy. Serve with peppermint stick, if desired. CITRUS: 1/2 teaspoon orange extract. MOCHA: 1 to 2 tablespoons powdered instant coffee. AU LAIT: Spoon 2 tablespoons softened vanilla ice cream on top of each cup of hot chocolate at serving time.

measurements

flour cake or AP, 1 c - 120 g

sugar, 1 c= 200 g

brown sugar, 1 c= 220g

cocoa powder, 1/2 c = 43g

Mexican quinoa

ONE PAN MEXICAN QUINOA

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced (omitted)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (ro-tel)
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
3. Serve immediately.

NOTES:

Adapted from Cook Like a Champion

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This delicious recipe brought to you by DAMN DELICIOUS 
https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

quinoa salad

1 c quinoa uncooked
- cook according to directions and let cool

1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
3/4 c red onion, chopped fine
1 c flat leaf parsley, chopped fine
2 carrots, grated

dressing
1/4 c olive oil
1/4 c lemon juice (fresh)
1 T red wine vinegar
generous salt and pepper

which dressing together and add to all. mix well. Let rest a little before eating

* top with roasted chickpeas, halved cherry tomatoes