Broccoli bites

Based on this recipe: https://www.tasteofhome.com/recipes/broccoli-cheddar-tassies/

They’re like homemade freezer snacks. And it says you can freeze them and reheat.

Crust:

- 1 cup butter, softened

- 6 ounces cream cheese, softened

- 2 cups flour

Filling:

- 16 oz frozen broccoli

- 1 egg

- 1 can condensed cream of mushroom soup

- 1/4 cup milk

- 1/4 cup mayonnaise

- 1/2 cup any shredded cheese

Combine the butter and cream cheese. Then add flour. This dough can be refrigerated for two days before use; if you do, you’ll have to let it warm up enough to be workable.

Put 1 inch balls of dough into a sprayed mini muffin pan. Press into a crust, normal pie crust thickness.

Cook broccoli according to bag (4-6 minutes, covered, with less water than broccoli). Drain and let cool. Combine everything else. If the broccolis are big, break them up so they will fit in the crusts. Mix broccoli with everything else. Scoop into crusts.

Bake at 350 for 22 minutes, until golden brown at the edges and no longer soupy.

This made 24 bites plus a small Pyrex container. The Pyrex container took a lot longer to bake.

Quick vegetable curry

Based on https://www.budgetbytes.com/15-minute-vegetable-curry/ with the curry powder from https://minimalistbaker.com/diy-curry-powder/

Curry

- 16 oz frozen veggies (I used “California style”)

- 1 cup veggie broth

- 1/2 can coconut milk

- 1/2 tbsp curry powder (I’d double this next time)

- 1 tsp garam masala (may not be necessary with the extra curry powder)

- salt to taste

Curry powder (makes way more than you need for this recipe)

- 1 tbsp ground coriander

- 1 tbsp ground cumin

- scant tbsp ground turmeric

- 1 tsp ground ginger

- 1/2 tsp dry mustard

- 1/4 tsp black pepper

- 1/2 tsp ground cinnamon

- 1/4 tsp cardamom

- 1/4 tsp cayenne pepper

Put frozen veggies and broth into a pot over high heat. While it heats up, mix up the curry powder, and if you’re making microwave rice, start that too. Once it’s boiling, let it go for a minute or two, then add all the other ingredients over low-medium heat. Simmer until the veggies are cooked and the flavors are melded.

For the curry powder, just mix it all together and store the extra for another recipe.