#188 maple pecan muffins

2 cups flour
1/2 cup oats
2 1/2 tsp baking powder
1 tsp cinnamon
1/4 cup butter melted
1/3 cup sugar
1 egg
1/2 cup milk (plus ~1/4 cup after mixed to thin batter)
1/2 cup maple syrup
1/2 cup chopped pecans

Mix together wet ingredients, stir in dry ingredients and then pecans. Bake at 350 ~20 mins

adapted from cooksrecipes.com

#187 brocolli & panchetta pasta

1/2 lb broccoli (diced small-including stem)
1/10 lb panchetta (diced)
2 cloves garlic
1/2 lb elbow pasta

Boil pasta, meanwhile cook panchetta in pan until crispy, lower heat and add garlic, saute 1-2 mins until brown, remove from pan (keep fat in pan) and add broccoli and 1-2 tbsp water, saute 3-4 mins until broccoli is cooked. Drain pasta and mix it all together. Serve with parmasen cheese.

#186 tabbouleh

1/2 cup bulger
1 cup boiling water
2 cups fresh parsley (chopped, 1 large bunch from the store)
1 tomato (diced)
1 large lemon (juiced)
1/2 tsp salt
1/4 tsp pepper

Add boiling water to bulger and let sit ~30 mins (while you prepare everything else). Mix parsley, tomato, lemon juice, salt and pepper together. Drain bulger and press to extract majority of water and mix with parsley mixture.

adapted from epicurious

#185 swordfish with lemon parsley sauce

1 serving swordfish
1 lemon (zested and juiced)
1 clove garlic (minced)
salt
1/4 cup fresh parsley (chopped)

Mix parsley, lemon zest and juice and garlic together, press onto either side of the fish. Cook in a saute pan over med-low heat with a little olive oil ~4 mins per side.

adapted from epicurious

#184 masaman beef and potato curry

2 tbsp masaman curry
1 can light coconut milk
1/3 lb beef, cut thin
1/3 of a medium onion (diced)
3/4 lb red potato (diced)
2 tbsp fish oil
juice of 1 lime

Cook potato in boiling water ~15 mins until tender, drain and set aside. In separate pan saute onion 2-3 mins, stir in curry and saute 1-2 mins. Add in beef, brown for 2-3 mins, add coconut milk and bring to a simmer. Simmer 2-3 mins, stir in fish oil and lime juice. Stir in or serve over potato.

#183 anchovy pasta

1 can anchovy fillets in oil
1 tbsp butter
2 tbsp oil (omit next time, there was too much!)
4 cloves garlic (minced)
~1/2 lb pasta

Boil pasta, meanwhile over low heat saute butter, anchovy (add oil from can) and garlic until pasta is ready. Anchovies will dissolve into the butter.

This was delicious!! BTW canned anchovies don't smell fishy or taste fishy!

adapted from epicurious.com

#182 rhubarb muffins

1 egg
4 tbsp butter (melted)
1/2 cup sugar
1/3 plus 1/4 cup milk
2 tsp baking powder
1.5 cups flour
1 cup diced rhubarb

Mix egg, butter, sugar and milk together, add flour and baking powder, mix well and stir in rhubarb. Bake at 350 for ~15 mins

adapted from allrecipes.com