Homemade Donuts

1 cup milk
2 tbsp butter
1 tbsp sugar
1 tbsp brown sugar
1 pkg yeast
3 cups flour
1 tsp salt
1 egg
1.5 tsp nutmeg (optional)

In a glass bowl, put in melted butter and sugars. Pour milk over butter and sugars and cool to lukewarm. Add yeast, stirring until dissolved. Sift flour, salt (and nutmeg). Gradually add half the dry mixture to milk; add egg and beat well. Add remaining flour and leave dough in warm place for 1 hour. Knead gently, roll to quarter inch thickness and cut into diamonds. Allow to rise 30 minutes to 1 hour. Fry in oil at 375 degrees (between medium and medium high on a stove top). Dust with confectioners sugar or a sugar and cinnamon mix. Eat when warm.

Recipe from Bellz



the key to good enchiladas, besides using the right ingredients, is warming the corn tortillas in a bit of oil before assembling the enchiladas.

3-4 cups prepared beef, chicken or pork*
1 small onion, diced
4 oz. can diced green chiles
garlic salt
12-16 corn tortillas (6 - 7 inch)
2+ tsp. oil
2 cups shredded cheddar cheese
1 cup queso Oaxaca or string cheese, pulled apart
20 oz. can red enchilada sauce

*the easiest way to prepare the meat is to cut it into medium sized chunks, sear it in a bit of oil then simmer in water with a ½ teaspoon salt and a dash of pepper for 1 - 1 ½ hours until tender. remove pan from heat, pour out most of the water and let cool until lukewarm, then shred.

1. heat oven to 350º F. shred cheddar and pull apart Oaxacan or string cheeses, set aside.
2. in a frying pan sauté onion in oil and garlic salt over medium heat until tender and slightly browned. add chiles and simmer for a minute or two.
3. add meat with a little of the water/juice it was cooked in and simmer until most of the liquid has steamed off, set aside.
4. spoon a thin layer of enchilada sauce into the bottom of two 6" x 8" or one 9" x 13" baking pan(s).
5. add a small amount of oil to the frying pan and on medium-low heat warm the corn tortillas in the oil (about 15 seconds on each side) adding a bit more oil as needed.
6. place the tortilla in the baking pan and fill with meat mixture, cheese and a conservative spoonful of enchilada sauce - don't over fill. roll the contents up in the tortilla and push to the side of the pan.
7. repeat with as many enchiladas as you would like and will fit in the baking pan, adding a bit more sauce to the bottom of the pan as it gets sopped up. if you run out of meat you can always make cheese enchiladas or bean and cheese enchiladas.
8. pour the rest of the sauce on top of and in between the enchiladas. sprinkle some cheddar on top and bake uncovered 15 - 20 minutes until cheese is is melted and sauce bubbles. i like to turn the broiler on for the last couple minutes to slightly toast the cheese on top.
9. let enchiladas stand for 5 - 10 minutes and serve with rice, beans, sour cream, avocado... or alone.


Curry Rice with Peas and Tofu

tofu can be really good if it's cooked right. there's no excuse for bland, soggy tofu. brown it like you would chicken tenders in olive oil and spices and it'll taste great.

3 Tbsp olive oil, divided
1 small onion, diced
1/2 package extra firm tofu (can substitute with chicken)
1 tsp garlic salt
1 cup uncooked basmati rice
1 tsp curry powder
1/2 tsp cumin
1 package (10 oz.) frozen peas
salt to taste

1. in a sauce pan sauté onion in 1 Tbsp oil over medium heat until tender and slightly browned. set aside in a large bowl.
2. turn heat up to medium-high, add 2 more Tbsp oil to sauce pan and sauté tofu with garlic salt and a dash of curry powder until browned (about 12 minutes). set aside with onions.
3. bring 2 cups water to a boil in the sauce pan and stir in rice, curry powder and cumin. bring to a boil again, reduce heat to low, cover and cook for 20 minutes.
4. put peas in a colander and run under hot water. toss peas, onions and tofu with cooked rice in large bowl. salt to taste and serve.