I’m excited about this recipe because it’s cheap, easy, fast, filling, and so different than plain-jane sandwiches or spaghetti for dinner. The sauce is canned tomatoes, a jalapeno, garlic, onion, paprika, cumin, and salt.  Topped with a cracked egg, cilantro, and feta cheese. Yum, yum. And the bf approves so I can add this to my arsenal of go-to recipes.

Sauce:

2 tbs hoisin sauce

1 tbs soy sauce

1 tbs rice vinegar

1/4 tsp crushed red pepper

1/4 tsp ginger

–  Brown 1/2 lb beef and saute with onion, garlic, green onion, and shiitake mushrooms.

–  Add sauce and warm through.

–  Serve on lettuce leaves with chopped carrot and toasted sesame seeds. (And yes, carrots and toasted sesame seeds are necessary!)

Coconut Cupcakes

3 eggs, separated

1.25 cup flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

6 tbs butter

½ cup sugar, ¼ cup sugar

½ tsp coconut extract

¾ cup buttermilk

½ tsp cream of tartar

–       preheat oven to 350F and line cupcake tins

–       cream butter and ½ cup sugar, add egg yolks one at a time and coconut extract

–       alternately add dry mixture and buttermilk

–       beat egg whites and cream of tartar until a stiff foam, add ¼ cup sugar and beat until shiny

–       fold egg whites into batter in batches

–       pour into pan and bake 35-40 minutes

–       top with coconut frosting and toasted coconut flakes