Basic Corn Muffins

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
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Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

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Source: http://allrecipes.com/Recipe/Basic-Corn-Muffins/Detail.aspx

Strawberries, Yogurt, and Crackers

This is a variation of the previous yogurt desert I posted. The only difference is that I added Graham crackers and brown sugar between the yogurt and strawberries layers :) It was sweeter. I don't know if better; that depends on your taste!

Yogurt w/Strawberries

As much as we like baked pastries we try to avoid them because they are not healthy. This is a very simple desert recipe that we just had for dinner and it was delicious.

Ingredients: Plain Yogurt, Strawberries, Sugar. Enjoy! :)

Potato & Cabbage Pie

For the dough I used Simple Pie Recipe.

Filling Ingredients:

2 large potatoes

About 3 cups cut up cabbage

2 large carrots

1/2 onion

Olive oil

Salt to taste

Oregano

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Directions:

In the skillet cook all the vegetables over medium heat (that's where you would use olive oil, as much as needed to not let the vegetables stick to the pan). I usually add some water somewhere in the middle of the cooking process and close the lid. This helps the veggies to get softer and steam, instead of fry. Add salt.

Just before done, add oregano. I add 1/4 teaspoon.

Meanwhile, make the pie crust and prepare a round baking pan. Arrange 2/3 of the dough in the pan. Add prepared vegetable filling. Close the pie with remaining crust. Bake at 350 for about 30 min.

Easy Baked Eggplant

Note: I didn't have Pecorino Romano Cheese at home when I was preparing this meal, so I made it without it. And I used canned tomatoes instead. I served it with cooked in a closed skilled potatoes, so they were half steamed-half fried :) I was a delicious meal. I lived for a long time in Central Asia and we ate eggplant often, so it felt like home eating this meal.

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Ingredients:

2 medium sized Eggplants
2 -4 large cloves Garlic (depends on how Garlicky you like it) sliced into thin slices.
1 slice Pecorino Romano Cheese
2 Large Plum Tomatoes-sliced
1/4 cup fresh chopped parsley
olive oil, about 4 tablespoons
salt & pepper
TOPPING:
3/4 cup of seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp Oregano
2 Tablespoons Olive Oil

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Directions:

1. Preheat your oven to 375 degrees
2. cut washed eggplants in half lengthwise
3. cut 6 slits deep into the eggplants crossways, but be careful to not cut all the way through.
4. In each slit, alternate and insert Tomatoe slices, cheese and garlic and parsley. Mix it up or even put in all 4 ingredients.
5. Drizzle with a little Olive oil.
6. Bake for 30-45 minutes
7. mix together topping ingredients and sprinkle over eggplant halves
8. bake until topping is golden brown.

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Source: http://www.grouprecipes.com/90122/easy-baked-eggplant.html

Pelmeni