Easy Baked Custard

If you like creamy, custardy desserts - this is a MUST try.

My mom used to make this pretty frequently when I was a child, but I haven't made it in years.  An excessive amount of eggs sent me hunting for things to make using lots of eggs without having to make a run to the grocery story.  Thus, I rediscovered this gem.

If my aunt hadn't needed her other hand to take the picture, I think this would have gotten two thumbs up!

Preheat oven to 400 degrees F

Cream together:
- 2 tablespoons soften butter
- pinch of salt
- 3/4 cup sugar
- 1/4 teaspoon nutmeg

Add 6 eggs, one at a time, blending well after each egg.

Slowly and briefly stir in:
-2 cups plus 2 tablespoons milk
-1 teaspoon vanilla

I just added all of the milk and vanilla to my two cup wet measuring cup, turned my mixer down to one notch above stir, slowly poured the milk mixture in, and turned the mixer off as soon as I'd finished pouring.

Place one large pan, a couple medium/small pans, or individual custard cups into bigger baking pans (I used my 9x13 pans) and fill with custard mixture.  Add an inch or two of hot water to bigger baking pans.

Bake at 400 for 10 minutes.  Reduce temperature to 325 degrees F (without opening oven) and bake until knife comes out clean - approximately 45 minutes.  I've never tried the individual custard cups, so don't know if that would take less time.

I like to eat it chilled.

Lentil Curry

Lentils. I have to confess that the thought of eating lentils has never filled me with glee. Mostly I find them bland and vaguely repulsive – suitable only for vegans who have already sold their taste buds to the devil in exchange for a sallow, unhealthy appearance. 

But, people argue passionately, they are so high in fiber and protein! And nutrients! 

To which I reply with an emphatic, “whatever.” Because no matter how excruciatingly healthy something is, I’m not going to actually eat it unless it tastes good.

This story has a point (and a recipe) somewhere, I’m pretty sure.

I’ve had a bag of green lentils in my pantry for about six months. My sister gave me a sausage and lentil soup recipe that I’ve been meaning to try but as it is summer here in the US, I’m not in a raging hurry to fix soup for dinner.

Instead, I stumbled upon a lentil curry recipe that I had at least half of the ingredients for. And Oh.My.Gosh you guys. This is amazeballs. You can find the actual recipe here (which I imagine is pretty good). The following recipe is what I actually did.

I guess the moral of this story is, don’t judge a food by its terrible vegans.

And the other moral would be, go easy on the cayenne or you’ll kill your children mouths.

And the final moral goes a little something like: seriously, make this and get it in your face asap!

LENTIL CURRY

Serves 8

1 bag (about 2 ½ cups) lentils, rinsed well

1 medium onion, diced

3 T butter (or oil)

1 ½ T garam masala

2 generous T cumin

A few good shakes of cayenne pepper (next time I will do one gentle shake)

1 T minced garlic

1 t sea salt

1 can tomato sauce

1 can coconut milk

Cilantro/coriander leaves for garnishing

Rice for serving

1. Cook lentils according to package directions. Drain and set aside.
2. Melt butter in large pan over medium heat. Add the onion and sauté for a few minutes until fragrant and golden. Add all the spices (garam masala, cumin, cayenne, garlic and salt) and stir fry for 1-2 minutes (add a little vegetable oil if it looks too dry). Add the tomato sauce, stir and simmer until smooth.
3. Add the lentils and the coconut milk. Stir to combine and simmer for another 15-20 minutes. Serve over rice and garnish with cilantro.

As with all curries, it is even better the next day!

Crock Pot BBQ Chicken

YUM!

In crock pot or ziplock:
- 3lbs boneless skinless chicken
- 1 tablespoon paprika (I just sprinkled in a bit)
- 1 tablespoon garlic powder (I just sprinkled in a bit.  Could use minced cloves)
- 1/2 teaspoon salt
- 1 bottle favorite BBQ sauce

Day of cooking:
- add 1 cup of beer

Cook time: 6 to 8 hours LOW

Serving suggestion: Shred chicken and serve on kaiser rolls.  Great topped with cole slaw

Optional: If sauce too soupy (mine was), strain sauce into a small pan, add thickener (such as corn starch) and boil till the sauce reaches desired consistency.

Baby approved!