Strawberry Rhubarb Bran Muffins

Ingredients:

3 C Natural Wheat Bran.

1/2 C Butter, room temperature.

1 C Light Brown Sugar.

1/3 C Molasses, room temperature.

4 Eggs, room temperature.

2 C Milk.

1 Tsp Vanilla Extract.

2 C White All Purpose-Flour.

3 Tsp Baking Soda.

3 Tsp Baking Powder.

1.5 Tsp Salt.
Zest of 1 Lemon.

2 Large Handfuls Rhubarb, finely chopped.

1 Large Handful Strawberries, chopped. (If frozen, thaw first and strain liquid away). 

Preheat 375 

1. Cream together the butter and brown sugar.  Add the molasses and the eggs and stir well to combine.

2. Add the milk, stir, vanilla & lemon zest, stir, and then the bran. You may want to add the bran in a couple steps so it doesn’t fly around everywhere. Mix well. 

3. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Sift if you desire. 

4. Add dry mix to wet. Add in fruit, scoop into muffin tins. 

5. Bake for 18 – 20 minutes. Remove from the heat, let cool at least 20 minutes.

Spanish Tortilla

From Joy of Cooking; super simple ingredients for gluten free / dairy free / vegetarian friends and very tasty without feeling a need for cheese (particularly for a hangover).

Ingredients

1 large onion (thick slices)
1 lb red-skinned potatoes, peeled, 1/8 in thick slices
6 eggs
sprinkle with either green onions or chives



Heat in a large skillet over medium heat:
2 tablespoons olive oil 
Add:
1 large onion (about 8 ounces), cut into 1/8-inch-thick slices
Salt and ground black pepper to taste Cook until the onions are soft and golden, reducing the heat as they cook, about 20 minutes. Remove to a large bowl. 

Heat in the same skillet over high heat: 
1/4 cup olive oil Add:
1 pound red-skinned potatoes, peeled and cut into 1/8-inch-thick slices Cook until golden brown, 10 to 12 minutes. Reduce the heat to medium-high if the oil gets too hot and smoky. Toss the potatoes often with a metal spatula, separating the slices that stick together. Some will stick together no matter what you do, and that is fine. Remove the potatoes with a slotted spoon to paper towels to drain. Set aside the pan with the oil in it.
Add to the onions and mix together:
6 large eggs, lightly beaten
1/2 teaspoon salt
Ground black pepper to taste 
Sprinkle the potatoes with:
Salt and ground black pepper to taste

Add the potatoes to the egg mixture and toss to coat the slices well with the egg. Return the skillet to high heat to heat the remaining oil in the pan. When hot, add the egg mixture and immediately reduce the heat to low. Let the omelet cook for 3 to 4 minutes, undisturbed, until the bottom is golden and the egg is two-thirds to three-quarters set. Shake the pan from time to time to make sure the omelet does not stick. If it does, slide a metal spatula under the egg to free it from the pan and continue cooking. Place a lightly oiled large heatproof plate upside down over the omelet and flip the skillet to turn the omelet over. Slide the omelet back into the pan to cook the second side. Cook until golden and set, 2 to 3 minutes more. Shake the omelet loose from the pan and slide onto a clean plate. Cut into 12 thin wedges and serve hot or at room temperature.

Tuna Ceviche

http://www.foodandwine.com/recipes/tuna-ceviche-with-avocado-and-cilantro

Ingredients (serves 4+)

1. 1 pound sushi-grade tuna, sliced 1/4 inch thick
2. 1 small red onion, halved and thinly sliced
3. 3/4 cup fresh lime juice
4. 1 jalapeno, finely diced
5. 1 teaspoon freshly ground black pepper
6. 1 large Hass avocado, cut into 1/3-inch dice
7. 1/4 cup coarsely chopped cilantro, plus leaves for garnish
8. Salt
9. soy sauce

1. Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
2. Stack the slices of tuna. Using a very sharp chef’s knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).
3. Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves

Spicy Sloppy Joes

Based on a mish-mash of http://www.myrecipes.com/recipe/sloppy-joe-sliders-50400000116712/ and http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe.html

Ingredients

• 1 large carrot
• 10 ounce lean ground turkey
• 1/2 cup soyriso 
• 3/4 cup prechopped onion 
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup ketchup
• Siracha sauce 
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar
• brown sugar to taste
• 1 (8-ounce) can no-salt-added tomato sauce
• 
  
• Jalapeno
• Sour cream
• Cheddar cheese 
• cilantro

1. 1. Heat a large nonstick skillet over medium-high heat. While the pan is heating, grate carrot. Add carrot, turkey, and onion to pan; cook 6 minutes or until beef is browned and vegetables are tender. Add soyriso, garlic powder, chili powder, and pepper; cook 1 minute.
2. 2. Combine 1/4 cup ketchup and the next 5 ingredients (through tomato sauce) in a small bowl. Add ketchup mixture to pan, stirring to evenly coat beef mixture. Simmer for 5 minutes or until thickened.
3. 3. Allow sauce to thicken and voila! Top with favorite add-ons and serve either with lettuce wraps or buns.