DanLacher.COM

This is the first recipe we have tried out of the Beachbody Power 90 Recipe Book. Delicious!

Vegetarian Curry

• 1/2 onion, diced
• 1 Tbsp curry powder
• 1 cup vegetable stock
• 3 oz tomato paste
• 1 small garlic clove, minced
• 1 cup chickpeas
• 1/2 cup tomatoes, chopped
• 1/2 cup cauliflower, chopped
• 1 cup cooked brown rice

Prepare brown rice according to package directions.  Saute onion and garlic in 1 Tbsp of stock until tender.  Add remaining stock, chickpeas, vegetables, and tomato paste; stir together.  Sprinkle in curry powder and mix well.  Simmer for 10 minutes or until cauliflower is tender.  Serve over rice.  Serves 2.

It is blueberry season here in Michigan.  One of the ways that we like to enjoy blueberries is in the following blueberry muffin recipe.

Blueberry Muffins

• 1/2 cup butter
• 2 cups flour
• 1 1/4 cup sugar
• 2 eggs
• 1/2 cup milk
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups blueberries

Preheat the over to 350 degrees.  Sift together flour, baking powder and salt and set aside.  Cream together butter and sugar until light and fluffy.  Add the eggs to the butter mixture and blend well.  Add the milk and the flour mixture and beat until combined.  Fold in the blueberries.  Fill muffin tin sections 2/3 full and bake 25 to 30 minutes.  If you wish sprinkle a small amount of raw sugar on the top of the muffins before baking.

Enjoy and feel free to send some along.

This recipe has been requested by some friends at work, so here it is. … looks like a flop while you are making it, turns out awesome in then end.

Rhubarb Cobbler

• 4 cups chopped rhubarb
• 1/2 cup sugar
• 2 Tbsp butter
• 1/2 cup milk
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 1 tsp cornstarch
• 1 cup boiling water

Evenly distribute rhubarb on bottom of baking dish (8×8 in original, we used a 9×13). Cream together sugar (1/2 cup), butter, milk, flour, baking powder and salt. Pour mixture over the top of the rhubarb. Combine sugar (1 cup) and cornstarch and sprinkle over the stop of the creamed topping. Pour boiling water of the top of the whole thing and bake for 60 minutes at 350 F.

We it hot out of the oven with a little bit of ice cream.  This one originally comes from my dad, it is awesome.

A second in the new recipe posts, the chipolte slaw that I use to to some amazing fish tacos.

Chipotle Slaw

• 2 tsp chipotle powder
• 2 tablespoons honey,
• 1 tablespoon lime juice
• 3 tablespoons light mayo
• 2 cups shredded cabbage (1 cup white, 1 cup red is a nice mix)
  
• 1/4 cup fine chopped or thinly sliced red onions

This makes for an amazing topping to fish tacos along with some guacamole… that recipe is to come.  Enjoy all.

The first in what are going to be some new posts to post some of my and my families favorite recipes.  This first one of marinated tomatoes comes to us from our wonderful friend Jennifer.  They are simply a wonderful addition to a meal in the summertime when the tomatoes are at their peak.

Marinated Tomatoes

• 3 large tomatoes medium to thick sliced
• 1/3 C olive oil
• 1/4 C red wine vinegar
• 1 tsp salt
• 1/4 tsp pepper
• 1 clove garlic minced
• 1 Tbsp basil
• 1 Tbsp parsley

Shake well & chill. Pour over tomatoes. Enjoy