Lentil Soup

Ingredients

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 
2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 bay leaf
• 1 28 ounce can crushed tomatoes
• 2 cups dry lentils
• 10 cups water
• Salad bag of spinach
• 2 tablespoons vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. In a large soup pot, heat oil over medium heat.
2. Add onions, carrots, and celery; cook and stir until onion is tender.
3. Stir in garlic, bay leaf, oregano, thyme and basil; cook for 2 minutes.
4. Stir in lentils, and add water and tomatoes.
5. Bring to a boil. Reduce heat, and simmer for 1 hour.
6. Turn off heat and stir in spinach, vinegar, salt and pepper.

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Butter Mochi

INGREDIENTS

• 1 box rice flour
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 can coconut milk
• 1 can evaporated milk
• 1 stick of butter, melted
• 1/2 cup honey
• 1/2 cup olive oil
• 4 jumbo eggs
• 2 tsp vanilla
• 2 tbs butter (for greasing the 9x11 pan)

Directions

1. Preheat oven to 350°F
2. In a large bowl, mix rice flour, sugar, baking powder, and salt
3. In a smaller bowl, mix together coconut milk, evaporated milk, melted butter, eggs, honey, olive oil and vanilla extract
4. Stir wet ingredients into dry mix until smooth
5. Grease a 9-by-13-inch pan with butter
6. Pour in batter
7. Bake 1 hour (and edges look crunchy brown good)

Mochi Cupcakes
Ingredients

• 1Box Rice Flour
• 1 1/2 cups sugar
• 1 can coconut milk
• 3 eggs
• 1 cube butter
• 1 tsp vanilla

INSTRUCTIONS

1. Pre-heat the oven to 350˚F (148˚C).
2. Line a standard cupcake/muffin pan with baking cups.
3. Combine sugar, coconut milk, eggs, butter, and vanilla extract
4. Mix in rice flour
5. Fill up the muffins cups 3/4 the way
6. Bake for 30 minutes

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