Well I made the popovers, I whisked all the ingredients together, filled the muffin tins the appropriate amount, and baked them for the allotted time. Everything seemed to be going well, until I pulled them out and saw this:
They either barely rose or they did the exact opposite of popping. It’s kind of funny, actually. I have cooked/baked flops many times, but I don’t think I’ve made anything that did the complete opposite of what it was supposed to do. The only thing I can think of that went wrong is that I did not leave them in the oven long enough to pop. Who knows. They tasted delicious and had a nice texture, so even though they didn’t pop, I still ate more than I should have.
After the pop flop, I cleaned, rearranged some of our hanging pictures, and studied some Organic Chemistry. After all that, I was craving chocolate hardcore. I looked and looked and looked for THE perfect recipe for some kind of cookie or bar, but just could not settle on one. So, instead, I baked the standard (and my favorite) chocolate chip cookie. With mini chocolate chips.
After the cookies, it was time to make dinner. I made, hmm, I’m not quite sure how to explain it actually. It is a casserole with brown rice (I love brown rice but, sheesh, it takes SO LONG TO COOK!), red peppers, tomatoes, ground turkey, and cabbage. It was really delicious, I love the slight crunch the cabbage gave the dish. It’s also a great dish for a snowy day!
Speaking of snow, it is still coming down with a vengeance! Jeremy, the kitten, and I are curled up watching “United States of Tara.” Which is a GREAT show for anyone who has not seen it!
Turkey Cabbage Rice Bake
1 lb. ground beef or turkey
1 cup onion, chopped
1 cup green pepper, chopped
4 cups tomatoes, diced
4 cups cabbage, shredded
3 cups cooked rice
1 tsp. salt
.5 tsp. oregano
.5 tsp. basil
.5 tsp garlic powder
.5 cup sour cream
1 cup shredded cheese
1. Preheat oven to 325 degrees
2. Saute onion and pepper in a large pan until just tender
3. Add in beef/turkey and brown
4. Stir in tomatoes, cabbage, rice, salt, oregano, basil, and garlic powder and cook 10-15 minutes
5. Stir in sour cream
6. Pour into greased 9×13 dish and top with cheese
7. Bake for 30-45 minutes until bubbly