The last couple weeks have been crazy busy for me! I tend not to blog a lot when I'm not at work, but seeing as how I'm going to be "not at work" anymore, I'm going to have to figure this blogging thing out. Truth is, I will be working, just at my new job. I don't know how anyone has the urge to blog after staring at a computer screen for 8 hours a day!! BLAH!
Anyways, I didn't take a whole lot of pictures while I was away, but I did manage to get a few! Here is my favorite!
Monday, September 12, 2011
2 Tbsp. Olive Oil
4 Cups Carrots, peeled and chopped
1 Cup Green Lentils **
Pinch of Chili Flakes
2 tsp. Cumin
Dash of Curry
1/2 Cup Coconut Flakes
4 1/2 Cups Chicken Stock
Salt and Pepper to taste
Heat the olive oil in a pot. Add carrots, lentils, chili flakes, cumin, curry and coconut flakes. Sautee for a couple minutes. Add the chicken stock and milk. Cover and bring to a boil. Let simmer for 30-45** minutes.
Posted by ithinkinpink at 8:45 AM
Sunday, September 4, 2011
|Batter in the tart shells|
Prepare muffin tins by filling with tart shells
In a small bowl, soak raisins in hot tap water. Set aside for 30 mins.
In a large bowl, using a wooden spoon, mix together the butter, brown sugar, salt and corn syrup. Stir well until sugar is dissolved and butter is creamed (I cheat and use my mixer). Add the egg and vanilla and mix well.
Drain the raisins. Divide the raisins equally between the tart shells. Divide the batter equally into the shells. Bake at 400F for 15-20 mins**. Filling will be lightly browned and still bubbling when removed.
Let cool in the pan for 10 mins and then transfer to a rack to finish cooling. (I had to run a knife around the tarts to get them out)
** Your preference will determine the cooking time. If you like them runny cook less, if you like them a little firmer and chewier cook longer. You can cook up to 25 mins, just be sure not to burn them.
Posted by ithinkinpink at 6:23 PM