An attempt to make black beans & rice from dry in the slow cooker at the same time.
Category Archives: Cooking
Second attempt at carrot muffins:
Attempting to improve upon an earlier recipe:
Cut oil to 1/2 cup and added 1/2 tsp ground nutmeg and 1/2 tsp ground ginger. Omitted raisins due to Ashley’s taste preference.
1 green pepper, roughly chopped
1/2 onion, roughly chopped
2 lbs. 80/20 ground beef
1 1/4 c bread crumbs
1 c soy milk
Combine all but milk in bowl.
Bake at 350 degrees for one hour.
I bought a probe thermometer a week or so ago and have been looking for a reason to use it. I also have some leftover hamburger from the sloppy joes that needs to be used up, so I figure I’ll try baking some hamburgers.
Making banana muffins!
1 1/2 cups all purpose flour (7.1 grams)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
3/4 cup sugar
1/8 tsp salt
1 cup mashed bananas (3 medium)
1/4 cup vegetable oil
Combine with muffin method (Mix dry ingredients together, mix wet ingredients together seperately, mix wet into dry just until mositened, do not overmix)
Bake at 400 degrees for 22 minutes.
Making carrot muffins:
I used this recipe with some alterations. After reading the comments, I reduced the oil, baking soda and salt. Also, I used a bit less carrots as I didn’t quite have 3 cups, which brought me to the following:
Soak 1 cup raisins in 2 cups warm water for 15 minutes. Drain. Discard liquid.
Shred 3 cups carrots
2 cups flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2/3 cup vegetable oil
3/4 cup brown sugar
Combine flour mixture and egg mixture using muffin method.
Fold in carrots and raisins.
Bake in muffin tins at 350 for 25 minutes.
They still taste a bit oily, and not very carroty (although, as I mentioned I was a little short on the carrots) If I make them again, I definitely want to change the recipe so more