tag:blogger.com,1999:blog-56681811476343617182024-02-18T21:56:56.276-05:00Living Life with FoodLife happens in the kitchen – people gather, conversations shared, hands involved, colors explode and nutrition is created for the body and the soul. Embrace the moment and enjoy the opportunity to make your food. And while doing that, you may as well make it as healthy as you can for your body.
May the recipes and ideas inspire your food to be delicious and good for your body. Happy living.Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-5668181147634361718.post-26076938597587632502017-05-02T22:01:00.001-04:002017-05-02T22:01:14.347-04:00Asian Coleslaw Crack<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijoGh73ijB7IyuA4bTSg1Y1pBLV4wjUeqRXFfuqV7yQZqUJHvIvRLlW45hYXFMvPfruD6OJ-u8br7vR6MGLcALzsFMoztEXHnyOblPQcSIZMHVMVOaZdPH2v5KI7dv2mCSmB2mTm-_0k/s1600/IMG_9683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhijoGh73ijB7IyuA4bTSg1Y1pBLV4wjUeqRXFfuqV7yQZqUJHvIvRLlW45hYXFMvPfruD6OJ-u8br7vR6MGLcALzsFMoztEXHnyOblPQcSIZMHVMVOaZdPH2v5KI7dv2mCSmB2mTm-_0k/s400/IMG_9683.JPG" width="400" /></a></div>
Time for a new post cause this is a new repeat meal for our family and I need to have quick access to the recipe. I first heard about this "addictive" meal on Facebook and was so intrigued with the comments, I had to look into it further. Many version of it and this is mine. The name alone is catchy and fun to share as a meal! Plus it is full of great wintry vegetables like cabbage which we could use more of in our diet. You can get creative with all that you add to it too. Please note my "measurements" on the veggies are really just guesses. Feel free to add more or less. And for the record, my kids call this one of their favourite meals!! Totally worth making.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvFYNWITakaBSHDKkxaf2l3NyloE4q7mf9rI7YE0CiTmgcaBVB9ddiqbrhd5YnRp-lDv7fZuozOycz3vhE_bWejWM-cBLqfdHI_v8rCo5Ds7QBfPtPwh0REMQ-I1mrZBhY45om7cXX2E/s1600/IMG_9675.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvFYNWITakaBSHDKkxaf2l3NyloE4q7mf9rI7YE0CiTmgcaBVB9ddiqbrhd5YnRp-lDv7fZuozOycz3vhE_bWejWM-cBLqfdHI_v8rCo5Ds7QBfPtPwh0REMQ-I1mrZBhY45om7cXX2E/s320/IMG_9675.JPG" width="240" /></a><br />
<h2>
<b>Asian Coleslaw Crack</b></h2>
<br />
<br />
1 lb ground meat (beef, pork, chicken, turkey)<br />
1 small onion - chopped<br />
2 cloves garlic - pressed<br />
1- 2 inch fresh ginger - grated<br />
1 tsp salt<br />
1/4 tsp ground pepper<br />
2 - 3 cups cabbage (purple & green is nice)- sliced<br />
2 carrots - shredded<br />
1 red pepper - thinly sliced<br />
1 1/2 cup fresh pineapple - diced<br />
2 Tbsp rice vinegar<br />
1/4 Tamari sauce (or soy sauce)<br />
1 Tbsp honey (or apple butter/maple syrup)<br />
dash of hot sauce<br />
1/4 c fresh cilantro - chopped<br />
2 tsp sesame oil *<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKbbW-jlGah29FKYS7dJrGHOLGiBIrUUlyDfJGslPtUGbRhC2MP75WZv2xgf5EDIpOnA2d7-kQoN_VAqUYZaUraI2E78-4LOwZ20lWSF_Jvt3f2MynxvTa_z-1KA-nXpCuQ50syjSZKo/s1600/IMG_0464.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKbbW-jlGah29FKYS7dJrGHOLGiBIrUUlyDfJGslPtUGbRhC2MP75WZv2xgf5EDIpOnA2d7-kQoN_VAqUYZaUraI2E78-4LOwZ20lWSF_Jvt3f2MynxvTa_z-1KA-nXpCuQ50syjSZKo/s320/IMG_0464.jpg" width="320" /></a>In a large skillet, brown the meat and crumble to liking. Add in the onion, ginger, garlic, salt and pepper until fully cooked. Add in the shredded cabbage, carrots, pepper, pineapple and saute until it is tender. Finish with the rice vinegar, tamari sauce, and honey. Add the hot sauce now or allow people to add it to their plates. Finish with a good sprinkle of fresh cilantro and the drizzle of sesame oil. (Just look at the different pictures with and without cilantro and one with purple cabbage too!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8Y2khZR9NRRRVLdiayq9W-rZPXekl-TfLlI-s_4vvTMoAcisijtynpN5285OcS2Am1NX6BX2R3f-QclZgq3UPUA-WDax9sgKq-T5JkYuUMpujVQMKB4G7sMrmqcM2ZKub0-hFlNk_eQ/s1600/IMG_9678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8Y2khZR9NRRRVLdiayq9W-rZPXekl-TfLlI-s_4vvTMoAcisijtynpN5285OcS2Am1NX6BX2R3f-QclZgq3UPUA-WDax9sgKq-T5JkYuUMpujVQMKB4G7sMrmqcM2ZKub0-hFlNk_eQ/s320/IMG_9678.JPG" width="320" /></a></div>
The sauce is easy to tweak and adjust. I will taste it and see what I feel it is missing....like more ginger or perhaps more sweetness. Please feel free to adjust yours to your liking. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXksO4js18kIY53yxAENgfpWCK8iUgl-qtx0JnXIc3U-fcV5EFJ6XBNSMdtStkWvS_dqC6an9O_KDBVyCN7_VJ80YJP3zPl3EgSkKMNX43WGrdHyDbDfDMB_Wfcqv0DFpiI3cCxYF49lI/s1600/IMG_9679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXksO4js18kIY53yxAENgfpWCK8iUgl-qtx0JnXIc3U-fcV5EFJ6XBNSMdtStkWvS_dqC6an9O_KDBVyCN7_VJ80YJP3zPl3EgSkKMNX43WGrdHyDbDfDMB_Wfcqv0DFpiI3cCxYF49lI/s320/IMG_9679.JPG" width="320" /></a></div>
<br />
Serve over cooked rice of choice. Our family preference is brown basmati rice.<br />
<br />
<h3>
<b>Cook Notes:</b></h3>
Sesame Oil - <i>I use this oil to just finish the dish once it is done cooking. I have learned that this oil is very fragile in it's structure and cannot handle heat without becoming harmful to your body. Good sesame oil should always be stored in the fridge to avoid it going rancid.</i><br />
<br />
<br />
<br />
<br />
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-73051604820304321652017-02-12T12:23:00.004-05:002017-02-12T12:24:09.258-05:00Lemony Sweet-Heart Cookies <div style="text-align: center;">
</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
This recipe is special to me cause it is fully my own! Using recipes as inspiration, I used my own calculations and heart that put this together a Lemony Sweet Heart Cookie which uses maple syrup (excluding icing if you put that on). I quite like the nutty taste and texture with spelt flour and the way it rolled out. Of course the heart-shape is most appropriate for this week too. Hope you enjoy it.</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
<span style="font-size: x-large;">Lemony Sweet-Heart Cookies</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1YlfPl_DypfA1Q22JJfkaaJEBvmrgoajEQfmxzR-Jh3rvV4z3Ub669fI2CU29a31Y-94CoAf-D0pHs_OwBQFlMxZY-sgzaKVpQHRKyAvhTO4Gs7TQwUryPERPyiTztQBxEIuV4LogKo/s1600-h/115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1YlfPl_DypfA1Q22JJfkaaJEBvmrgoajEQfmxzR-Jh3rvV4z3Ub669fI2CU29a31Y-94CoAf-D0pHs_OwBQFlMxZY-sgzaKVpQHRKyAvhTO4Gs7TQwUryPERPyiTztQBxEIuV4LogKo/s320/115.JPG" vt="true" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1/2 cup butter (softened)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1/4 cup maple syrup</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1 egg</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1 1/2 cup whole spelt flour (or your choice of flour)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1/2 tsp baking soda</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1/2 tsp baking powder</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1/4 tsp salt</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1 tsp vanilla</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
zest of half a lemon (or 4 drops essential lemon oil)</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">
1/4 tsp xanthan gum (needed for spelt flour)<br />
<br />
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">
In a large bowl, cream the butter with a hand-mixer. Add<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiHqHZi6batgCqr-bs_DKpLjRvx2g_-d4qfAKTgK0clKKgblY7_W_TLr1nTdo-GWoWNygNTjGthNXFmMDMeuPKnm-O2yrz1G0vIkI_OcHaQukmrp-qDjADs57GutwBTlVauQjqBEo3DA/s1600/IMG_9282.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLiHqHZi6batgCqr-bs_DKpLjRvx2g_-d4qfAKTgK0clKKgblY7_W_TLr1nTdo-GWoWNygNTjGthNXFmMDMeuPKnm-O2yrz1G0vIkI_OcHaQukmrp-qDjADs57GutwBTlVauQjqBEo3DA/s320/IMG_9282.JPG" width="240" /></a>the maple syrup, egg and beat until light and fluffy. Add in the soda, powder, salt vanilla and lemon zest and mix well. Then add the flour and mix until blended. Cover the top of the dough with plastic wrap and refrigerate an hour or so. The dough rolls better if it is slightly chilled. </div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">
When ready to bake, preheat the oven to 350 F.<br />
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">
On a clean surface, lightly sprinkle with flour to keep the dough from sticking. Remove about 1/2 of the dough to start with. Sprinkle the top and bottom of the dough with flour and roll out the dough until it is about 1/4 inch in thickness. Using a heart-shaped cookie cutter (or a preferred shape of your choice), cut out the cookies and place on a parchment- lined cookie sheet. Continue to reuse the dough scraps until all the dough is cut up into cookies.<br />
<br />
Place the cookie sheet in the oven and bake about 6 - 7 minutes or until the edges are just slightly golden.<br />
<br />
This makes approx 4 dozen small heart cookies - about 2 inch in size. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLw89mYpDM7JKC3TEi3803wXMTbyfzfqhpCZqUdC1ag1rXFagR70lY7MrZyFPHLPi4ZXu73wFJbJelNSgCVAde5VZkc8nH4ntt5DASYK6wrlA9iftGIiL9XFs6Iqz7pTEuRVJfI5UO2B0/s1600/IMG_9300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLw89mYpDM7JKC3TEi3803wXMTbyfzfqhpCZqUdC1ag1rXFagR70lY7MrZyFPHLPi4ZXu73wFJbJelNSgCVAde5VZkc8nH4ntt5DASYK6wrlA9iftGIiL9XFs6Iqz7pTEuRVJfI5UO2B0/s320/IMG_9300.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
If you like an icing glaze, I did this lemon glaze with 1 cup icing sugar, 2 tbsp water, a pinch of turmeric for yellow color, and a 2 drops lemon oil (or zest). </div>
<div class="separator" style="clear: both; text-align: center;">
For a natural sugar icing, you could mix honey with coconut oil (or butter I suppose). I just don't have time to test it out right now but I will post that once I get to it. </div>
<br /></div>
Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-13558246360018277822014-02-26T14:06:00.000-05:002014-02-26T14:06:06.623-05:00One-Bowl Kale Salad<i>I love this new recipe that came from a friend in a quick discussion on what she was making for supper. </i><i>I often make this salad without measuring but for the sake of publishing it, I have found these amounts work well, but feel free to eye-ball it if you prefer. I do find it is important to not make the dressing separate as is traditionally done with salads. I personally think that the layering effect of the dressing helps create the balance of taste. PLUS, that would require additional dishes to make it in a separate bowl. I always prefer fewer dishes and it makes this salad recipe a little unique.</i><br />
<i><br /></i>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1JtYIiVBVt3Ir9y4ilfG4ZhDjGF9-4jonn9nuWgutL3t4tetvrOtDxGaUPYK374cNyHogm2U9Y6UK-zYgxoEkbh2W7sERUlIQiZTFBEAUTFfsCYDe5l9zSpy1yUifc8RdB3pbm01YQ4/s1600/Picture+684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO1JtYIiVBVt3Ir9y4ilfG4ZhDjGF9-4jonn9nuWgutL3t4tetvrOtDxGaUPYK374cNyHogm2U9Y6UK-zYgxoEkbh2W7sERUlIQiZTFBEAUTFfsCYDe5l9zSpy1yUifc8RdB3pbm01YQ4/s1600/Picture+684.jpg" height="425" width="640" /></a></div>
<i>I first started making this salad in late winter/early spring when I could still get kale from my garden and oranges were in season. As I harvested my new kale from the spring and summer, I had used fresh strawberries, apples, pears and I used those in place of the orange and loved that equally well. So it is a salad for all seasons really....I am now buying my kale in the grocery store like most Canadians.</i><br />
<br />
<span style="font-size: x-large;">One-Bowl Kale Salad</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IohF-P9jal6vz8yK3LyilCUOtJCmoYMqlz66eumOKCykZsVN2HryDrgSjBi588n8YO1HpiWV97_LMUzrIMYNBFJrQOTvn-SLm4fI5_ao7GWiv4xVe9LcBds3Dhdc0cZEljwoMi3ZPq8/s1600/Picture+680.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IohF-P9jal6vz8yK3LyilCUOtJCmoYMqlz66eumOKCykZsVN2HryDrgSjBi588n8YO1HpiWV97_LMUzrIMYNBFJrQOTvn-SLm4fI5_ao7GWiv4xVe9LcBds3Dhdc0cZEljwoMi3ZPq8/s1600/Picture+680.jpg" height="213" width="320" /></a><br />
4 cups Kale - finely chopped<br />
1 orange - peeled and cut into bite-sized pieces (or fruit of choice)<br />
2 Tbsp chopped almonds - toasted<br />
1/4 cup fresh cilantro - chopped<br />
1 Tbsp Olive oil<br />
1 Tbsp fresh lemon juice<br />
1 tsp maple syrup<br />
salt and pepper to taste.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAO_2rUie_DI3wDi-lFooasHG6D8Gak-eAT_GjrBtFnlhXv2gWuhKFxX4ISKH91CttKmwCWVAx99tR-4QDFrfERcRz5dPHNKUDzE_zmtoOrJhegAXS-UGHyrLcz7ho-uMCWzEeh7lW6yA/s1600/Picture+682.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAO_2rUie_DI3wDi-lFooasHG6D8Gak-eAT_GjrBtFnlhXv2gWuhKFxX4ISKH91CttKmwCWVAx99tR-4QDFrfERcRz5dPHNKUDzE_zmtoOrJhegAXS-UGHyrLcz7ho-uMCWzEeh7lW6yA/s1600/Picture+682.jpg" height="212" width="320" /></a>Wash the kale and chop into thinner strips or pieces. Place in a medium-sized bowl.<br />
Drizzle the olive oil over the kale and rub or massage the oil into the greens using your hands. This may cause the kale to look more wilted which is totally ok.<br />
Pour the freshly squeezed lemon juice over the kale and stir to spread the juice around.<br />
Pour the maple syrup over the kale and stir to spread the sweetness =)<br />
Season with salt and pepper and stir again to mix it all in.<br />
<br />
If you want to present this salad on a plate, now is the best time to do that. Pour the kale onto a plate/platter. Evenly spread on the cilantro, the fruit of choice and finish with the nuts on top. This gives everyone equal access to all the yumminess in the salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYLkvDdvYs_F3i7UhyphenhyphenR7_BpVSx77z_PrHSf69aXu8muEmN5lWDgsUQvkmh74IpSjzQxJKjaB7jvIpbvYx_97CDI2pW5H_oJo8X6Zr120K3dCuG9VYANSGR6tafp_GL1Lc5u_mh144L5A/s1600/Picture+686.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFYLkvDdvYs_F3i7UhyphenhyphenR7_BpVSx77z_PrHSf69aXu8muEmN5lWDgsUQvkmh74IpSjzQxJKjaB7jvIpbvYx_97CDI2pW5H_oJo8X6Zr120K3dCuG9VYANSGR6tafp_GL1Lc5u_mh144L5A/s1600/Picture+686.jpg" height="425" width="640" /></a></div>
If you prefer to mix it all in the bowl, add the remaining fruit, nuts, cilantro and stir everything together.<br />
Enjoy!<br />
<br />
<br />
<br />
<br />
<br />
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-54803981982118193872014-02-05T16:01:00.001-05:002014-02-05T16:45:35.398-05:00Chocolate Marble Banana Bread<i>I found this recipe at a favourite blog of mine <a href="http://chocolatecoveredkatie.com/2014/01/20/chocolate-marble-swirl-banana-bread/" target="_blank">chocolate covered Katie</a> but found her directions to be complicated and she had more sugar than I felt was needed. So here is my version which simplifies the mixing process to keep life simpler and baking more fun. It is totally delicious, vegan if you follow the specific ingredients, and so worth trying.</i><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv2X_TerHK28DOmDZO2EL9z4GoPNbxtvuQKd_MJmWBknFkhpIDlHYve-7SPQXLcET0AxWnKS048emLdQvb_7od7NTiusVj311LI-afktwO9kfrI0KxjM0axIqF1qaT1n_SD9IHvJChHs/s1600/Jan+2014+011.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHv2X_TerHK28DOmDZO2EL9z4GoPNbxtvuQKd_MJmWBknFkhpIDlHYve-7SPQXLcET0AxWnKS048emLdQvb_7od7NTiusVj311LI-afktwO9kfrI0KxjM0axIqF1qaT1n_SD9IHvJChHs/s1600/Jan+2014+011.jpg" height="426" width="640" /></a></div>
<br />
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">Chocolate Marble </span></b><br />
<b><span style="font-size: large;">Banana Loaf</span></b><br />
2 cups mashed banana (about 5 frozen bananas)*<br />
1/2 cup pure Maple Syrup<br />
1/4 cup Coconut oil - or oil of choice<br />
2 Tbsp Rice milk (or any milk of choice)<br />
1 - 2 tsp Vanilla extract<br />
2 tsp cider vinegar or lemon juice<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
3/4 tsp sea salt<br />
1/2 tsp cinnamon<br />
2 cups spelt flour (whole or light spelt or any other alternative flour of choice)<br />
*******************<br />
3 Tbsp Cocoa powder<br />
1 Tbsp Rice milk (or milk of choice)<br />
1/4 - 1/2 cup chocolate chips<br />
<br />
Preheat the oven to 350F.<br />
Prepare a 5 x 9 loaf pan with parchment paper for easy removal of the loaf after.<br />
<br />
In a large bowl, mash the bananas until a smooth consistency is obtained. <br />
Then add the syrup, coconut oil, 2 Tbsp rice milk, vanilla and cider vinegar and mix thoroughly.<br />
Add the soda, powder, salt, cinnamon and combine.<br />
Add the spelt flour and gently mix it in.<br />
Pour about half the batter into a smaller bowl and set that aside.<br />
Using the larger bowl with half the batter, mix in the 1 Tbsp rice milk and cocoa and chocolate chips.<br />
Stir until all combined.<br />
Starting the with non-chocolate batter, pour half of that mixture into the loaf pan. Use a spoon to spread it evenly across the bottom.<br />
Pour the chocolate mixture over top the banana mix.<br />
Finish off with the last portion of banana mix on top of the chocolate. Use a spoon or knife to swirl the flavours together.<br />
<br />
Bake in the oven for 50 minutes or until the centre is firm. I sometimes turn off the oven after 50 minutes and will leave the loaf in the oven for an additional 10 minutes to finish off the baking more indirectly.<br />
<br />
It is really delicious if you can wait for it to cool off before biting in.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Qv8t6clkGSPNfGgGZZ5CAJrSqh-kT2ztHlnUgnhZXeXATw9vIN_faKk03_81WsDEDJebQncPdOg2D5yE_GRACzSBcCQ4LQZSeD4wzxDnYuLZUM6WomVdgZF2Z4DynV_GQjuWnosdYCg/s1600/Jan+2014+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Qv8t6clkGSPNfGgGZZ5CAJrSqh-kT2ztHlnUgnhZXeXATw9vIN_faKk03_81WsDEDJebQncPdOg2D5yE_GRACzSBcCQ4LQZSeD4wzxDnYuLZUM6WomVdgZF2Z4DynV_GQjuWnosdYCg/s1600/Jan+2014+015.jpg" height="425" width="640" /></a></div>
<h3>
<b><span style="font-size: large;">Cook's notes:</span></b></h3>
<b>Bananas: </b>I personally always use frozen bananas for my baking. I allow them to ripen on the counter (creating more natural sugars) and freeze them with the peel on. To use for baking, I put the frozen bananas in a bowl with water for about 20 minutes to thaw them. Discard that water and peel the bananas - well it is more like cut the skin and squish out the sweet nectar. They mash really easy this way and provide a great consistency for muffins and loaves like this. If you use ripe bananas from your counter, the loaf consistency may change slightly. You may need to add another 2 + Tbsp of milk to thin the batter a bit more.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com1tag:blogger.com,1999:blog-5668181147634361718.post-43405917196135317062013-10-30T23:04:00.000-04:002013-10-30T23:04:17.550-04:00Making the old new again<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<i>In 2003, my husband and I created a Food and Gardening newsletter to send to our friends at Christmas - (short-lived tradition died when kids came into our life). As part of the "food" of the newsletter, I added my favorite muffin recipe at the time - Cranberry Pumpkin Streusel Muffins. The recipe results were very good - the muffins that is. Many people shared comments on how they enjoyed the recipe and I continued to make the muffins over the next couple of years.</i><br />
<i> More recently, I bumped into a friend I had not seen in years and she told me how she makes that recipe every year at this time. Huh? Really? I was truly honoured at the idea of someone making my muffins over a 10 year period. Then I got curious as to what was in those muffins as I had totally forgotten about that recipe in light of the food changes in our life. So I finally dug up that newsletter recipe, spun a few "ingredients" around and with a little more tweaking a second time, they came up pretty well perfect with enjoyable reviews by our guests.</i><br />
<i>I have made this without the streusel topping because it is really easier and faster and school-friendly. </i><i>This original recipe came from my sister but I have no idea where she got it anymore. This new version is now mine and I hope you will enjoy it and add it to your muffin collection.</i><br />
<br />
<div style="text-align: center;">
<b><span style="font-size: x-large;">Pumpkin CranApple Muffins</span></b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowofNr1LXZY38gz8_lqXdr8Uugt5qm0_vQ4FSwaoldvDHfLF4ThuLtggDjnW_MPd6ppoO3Gdmwlc_tnNM01syqjYilbBIKLh2JCxupQI8os9QwGxjmmrTJmyfVU42h8Kk4cFk4sr7hBI/s1600/muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjowofNr1LXZY38gz8_lqXdr8Uugt5qm0_vQ4FSwaoldvDHfLF4ThuLtggDjnW_MPd6ppoO3Gdmwlc_tnNM01syqjYilbBIKLh2JCxupQI8os9QwGxjmmrTJmyfVU42h8Kk4cFk4sr7hBI/s320/muffins.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
1 cup pumpkin puree<br />
2/3 cup palm/coconut sugar*<br />
2 eggs<br />
1 cup apple (medium-sized) - chopped in small pieces or grated *<br />
1 cup cranberries - cut/chopped to size of choice*<br />
1/2 cup creamy liquid of choice (I use unsweetened coconut or rice milk)<br />
1/4 cup coconut oil - melted (or oil of choice)<br />
1/4 cup apple sauce<br />
1 Tbsp cinnamon<br />
1 1/2 tsp baking soda<br />
1/2 tsp sea salt<br />
1 3/4 cup spelt flour * - whole or light<br />
<br />
375 F for 20 minutes<br />
This recipe makes about 15 muffins which is more than a normal muffin tin. If that is a "pain" for you, distribute the batter over 12 muffins and add baking time in small increments (2 - 3 min) to ensure they bake through.<br />
<br />
In a large mixing bowl, combine the pumpkin puree, sugar, eggs, coconut milk, , apple sauce, oil, cinnamon, soda and salt - pretty much everything but the flour and fruit! Mix well with a whisk.<br />
Mix in the shredded apple and chopped cranberries.<br />
Gently stir in the flour and stir until just combined.<br />
<br />
Drop the batter into a muffin pan (your choice if you prefer to use muffin liners). My scoop measures 3 Tbsp and I can get about 15 - 18 muffins from this depending on how "overflowing" my scoop is.<br />
<br />
Bake for 18 - 20 minutes.<br />
Allow to cool for 5 minutes before removing them from the pan.<br />
Enjoy.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWs9Vn3bhhjgJ2rMRjryOnTMMDP75iJacqsEKTSPaqoRoEI5-mZHj6rYQmu7o1vypNu5AdZe6ysV7O5PzQx9NijBC1BO3n9_ExHUbMMVSqqdREQqFFNUF3lKQLgus71gV1N-t14JsPJ8/s1600/muffin+closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWs9Vn3bhhjgJ2rMRjryOnTMMDP75iJacqsEKTSPaqoRoEI5-mZHj6rYQmu7o1vypNu5AdZe6ysV7O5PzQx9NijBC1BO3n9_ExHUbMMVSqqdREQqFFNUF3lKQLgus71gV1N-t14JsPJ8/s320/muffin+closeup.jpg" width="320" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Cook's Notes:</span></b><br />
<b>Palm Sugar:</b> See Sugar 101 tab at the top of the blog.<br />
<br />
<b>Apples</b>: I have done this recipe with both chopped and grated apple. The difference is chopped apples still appear as small pieces and grated apple just breaks down into the muffin. Both are equally great so do as you are lead.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAkUugMzQ9nRwxuRjsup-lZZJ9I-Yx5d-J9m4kKz68NoO5M7ZkoXaMXaMssd4H9bH8T6OX_78AGVWfnStDNf8ZIwLpXn9HMf3eBC-7JVibx0m-_zgjeGNNhXv-5Wv2dpXcXc-21OkH7Y/s1600/cranapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAkUugMzQ9nRwxuRjsup-lZZJ9I-Yx5d-J9m4kKz68NoO5M7ZkoXaMXaMssd4H9bH8T6OX_78AGVWfnStDNf8ZIwLpXn9HMf3eBC-7JVibx0m-_zgjeGNNhXv-5Wv2dpXcXc-21OkH7Y/s320/cranapple.jpg" width="320" /></a></div>
<br />
<br />
<b>Cranberries:</b> I personally prefer smaller bits of cranberries verses a big berry in my muffin. They can be a little tart in such a large bite. I cut the cranberries into half and sometimes quarters before adding to the batter. Fresh or frozen berries can be used in this recipe.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOcw8RYCxkF4BLawNiX7DKqJhY96nxs11YiyBWObWzZXw09G8fds_YOK3hW5gM5pBSRl2f2IMIR64Ij8Nkw-iquHWVQHuaZp-C3Is0QNABeoQ-OAhrCn6O7GvjYQhdosY2mqk-xv_MdM/s1600/cranberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOcw8RYCxkF4BLawNiX7DKqJhY96nxs11YiyBWObWzZXw09G8fds_YOK3hW5gM5pBSRl2f2IMIR64Ij8Nkw-iquHWVQHuaZp-C3Is0QNABeoQ-OAhrCn6O7GvjYQhdosY2mqk-xv_MdM/s320/cranberries.jpg" width="320" /></a></div>
<br />
<br />
<b>Spelt Flour</b>: I have used whole spelt in this recipe very successfully. Whole spelt is more "nutritious" for the body as the bran has not been removed offering more fibre and just overall less processing. Similar in the difference of whole wheat to white flour if you are familiar with that. You can use light spelt in this recipe as well and chances are the muffins will be fluffier and higher. If I can get away with whole spelt, I do. What do you prefer?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimASAlSbDD-n1uCTliRJJXiE9v5j9pPpUc8rMnLzUxv76mx-8sfDzW7ooanS0DkhBR3MMM5K8meEdM7uPdvs-7PSTzUBfFpFBY2J2qBsEhIA20Or_KdnvS7WtHvGdF4FfyJLTLfIx-8oQ/s1600/buttered.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimASAlSbDD-n1uCTliRJJXiE9v5j9pPpUc8rMnLzUxv76mx-8sfDzW7ooanS0DkhBR3MMM5K8meEdM7uPdvs-7PSTzUBfFpFBY2J2qBsEhIA20Or_KdnvS7WtHvGdF4FfyJLTLfIx-8oQ/s320/buttered.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
If we are being honest, I do enjoy mine with butter and most often have a hard time stopping at just one muffin!</div>
<br />
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-74705109058851480502013-10-08T10:18:00.001-04:002013-10-08T10:18:10.982-04:00A new Pumpkin Pie<br />
<i>Just in time for the Thanksgiving Holiday - a Spelt Crust Pumpkin Pie! Last week I watched a few minutes of Anna Olson's Baking show and it was about making the perfect pie - which included a very seasonally appropriate, Pumpkin Pie. It instantly sparked my interest as I got making it with a little skip in my step. A few things caught my interest on this particular recipe.</i><br />
<i>1. The crust was made with butter (not shortening) and had lemon juice in it. I don't think I have ever heard of lemon juice in a pie crust.</i><br />
<i>2. She made this beautifully creative braid around the crust which beats my efforts of trying to crimp the edges just right.</i><br />
<i>3. The pumpkin filling called for fresh ginger... I have only used fresh ginger in my cooking but why not?!</i><br />
<i>4. She only used 1/2 cup of sugar. Seemed like so little compared to most recipes so I did not adjust the amount. </i><br />
<i><br /></i>
<i>All this plus my undying curiosity as to whether I could make a flaky crust using spelt flour and company coming got me moving pretty quick on this.</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QGTAqgCIeDsOLUzrNNucq5xLQrNlyLOQv28wBgywwdHzr-ooxTeGW4AFlelcfFJNMWQxDHLDwcJfe-6Tx4s5V8h3RUBN5Uql6OphQxTAYep4dBpAT4jZnD2-o49QdfF95tSHPBaxk1A/s1600/gourmet+group+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QGTAqgCIeDsOLUzrNNucq5xLQrNlyLOQv28wBgywwdHzr-ooxTeGW4AFlelcfFJNMWQxDHLDwcJfe-6Tx4s5V8h3RUBN5Uql6OphQxTAYep4dBpAT4jZnD2-o49QdfF95tSHPBaxk1A/s1600/gourmet+group+006.jpg" width="320" /></a></div>
<i><br /></i>
<i><br /></i>
<i>The end result was delicious! The crust was super flaky (with a small hint of something different) and the ginger in the filling was just right. Likely could have used a bit more ginger than I added but not over powering at all. It is also mildly sweet so if that is a concern, you could add the traditional 3/4 - 1 cup of sugar for something sweeter. I would totally make this again and that is why it is going on my blog...so I know where to find my recipe. If you would like to see Anna's original, click <a href="http://www.foodnetwork.ca/recipe/anna-olsons-pumpkin-pie/12429/#UpWBjQ1s10gZ1PX0.99" target="_blank">here</a>.</i><br />
<br />
Pumpkin Pie with Spelt Crust<br />
<br />
Crust<br />
1 1/2 cup light spelt flour*<br />
1/2 tsp salt<br />
10 Tbsp cold butter cut into cubes<br />
1 large egg yolk<br />
3 Tbsp ice cold water<br />
1 Tbsp fresh lemon juice<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvXI5qvHM8M7rTKi0NdVaYlSXrLPaPsNtBnFPbdjStzc3PaVKY7SCeW0UlwHVjgdh9eKCmI2NGIAZNiFjCNdEKEb3jp2SDJZIm3gbe0ADZdfUGg_CcynCBPqJao75rHP6EhgUjxuVZs0/s1600/ingred.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvXI5qvHM8M7rTKi0NdVaYlSXrLPaPsNtBnFPbdjStzc3PaVKY7SCeW0UlwHVjgdh9eKCmI2NGIAZNiFjCNdEKEb3jp2SDJZIm3gbe0ADZdfUGg_CcynCBPqJao75rHP6EhgUjxuVZs0/s1600/ingred.jpg" width="320" /></a>Filling<br />
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
2 cups pumpkin puree</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
½ cup palm sugar*</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
3 large eggs</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
¾ cup unsweetened coconut milk</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
1 - 1 ½ teaspoons finely grated fresh ginger*</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
¾ teaspoon ground cinnamon</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
⅛ teaspoon ground cloves</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
⅛ teaspoon salt</div>
<div itemprop="ingredients" style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
<br /></div>
<i><br /></i>
<i><br /></i>
<i>I have always done pie dough by hand - using a pastry cutter in a bowl. You can do that with this recipe as well but this time around, I chose to follow Anna's steps using a food processor. I found using the processor, I did not make the butter crumb as small as I would have doing it with a pastry cutter and that does help create a flaky crust.</i><br />
<br />
In a small bowl or measure cup, place some water (about 1/4 cup) along with ice cubes to get the water as cold as possible. Set aside until needed in the crust. This water will be much colder water than just straight from your tap which helps keep the butter firm and then makes a crust flaky. A little trick I learned from my mom.<br />
<br />
Using a food processor, pulse the flour and salt to combine.<br />
Add in the cold, cubed butter and quickly pulse to combine the butter into small, pea-size pieces. It should look a little lumpy with small butter pieces.<br />
In a separate bowl, whisk together the egg yolk, ice cold water and lemon juice.<br />
Add all the liquid into the flour and pulse until it just barely comes together (it should resemble a crumble dough).<br />
Using a clean work surface, dump out the dough and gently press the dough to create a flat, round disc.<br />
Wrap the dough in plastic wrap and refrigerate for about 2 hours.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4-xCYuN4HsstxU8RY5t2KZnUmh_kWa5yMgEeoicB-BBMpX2ue0rAWWZ4PlGEY5HkpX1I_13F004rH-B3dGVaMc2xO6hdC9H2MdoqwxzWmJsagEpOGXpznSw-WS_JKbZgL9dIzBYkyfQ/s1600/disc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4-xCYuN4HsstxU8RY5t2KZnUmh_kWa5yMgEeoicB-BBMpX2ue0rAWWZ4PlGEY5HkpX1I_13F004rH-B3dGVaMc2xO6hdC9H2MdoqwxzWmJsagEpOGXpznSw-WS_JKbZgL9dIzBYkyfQ/s1600/disc.jpg" width="320" /></a></div>
<br />
<br />
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOwZ2AZuL8qYnIwrnwhrX7giw-LLkNoiz-GS3iILUyuW4Le1tGpRWEZAtX0SAVoNQTjo-p7pvAMDDFPCNBzXQSJjaxYkNghQVIkWpiDCPc88Kb7OpGSX2dZ2DL4QJWOSFvK3vHvTsCVI/s1600/crust.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOwZ2AZuL8qYnIwrnwhrX7giw-LLkNoiz-GS3iILUyuW4Le1tGpRWEZAtX0SAVoNQTjo-p7pvAMDDFPCNBzXQSJjaxYkNghQVIkWpiDCPc88Kb7OpGSX2dZ2DL4QJWOSFvK3vHvTsCVI/s1600/crust.jpg" width="320" /></a>On a lightly floured work surface, roll out the dough to just under a ¼ inch thick.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Using a 9-inch pie plate (do not grease), line the plate with the pastry ensuring the dough rests easy in the bottom and sides.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Trim the pastry off right to the edge of the pie plate.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Reserve the remaining dough for the braided trim and chill it and the pie shell while preparing the filling.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
<br /></div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Preheat the oven to 400 F.<br />
<br /></div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gp7JgrX0VgM0EgTNKb3U3OHeV7f5RstlvUIVu_qKNVnjiIXawTwcmw8qANxhzmiFS6Yk49FuIqKC-5hkZ-Rwm92mT_cpy884z64TPze4oaqYQU8G-zv0gm16CkuTrwuHkFLEuLBWIh4/s1600/Sept+13+032.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Gp7JgrX0VgM0EgTNKb3U3OHeV7f5RstlvUIVu_qKNVnjiIXawTwcmw8qANxhzmiFS6Yk49FuIqKC-5hkZ-Rwm92mT_cpy884z64TPze4oaqYQU8G-zv0gm16CkuTrwuHkFLEuLBWIh4/s1600/Sept+13+032.jpg" width="320" /></a></div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
In a large bowl, whisk the pumpkin puree, palm sugar and eggs together.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Add in the coconut milk, ginger, cinnamon, clove and salt and whisk until well blended.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Pour this into the chilled pie shell.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
<br /></div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
To create the braid trim, roll out the remaining pie dough into a long rectangle.</div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Cut the dough into thin strips about 1/3-inch wide (you may need to play with this to see what works best for you - as I had to do as well!). </div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizv93NXwx-0KdoNIYZU482zYMuBAd3S84ICNZw4qVut8ufoPMLLUNRovhxELl32PO-Is3uX4aS6YYh8XKbn2hL_E0KTEwlh-61ZJI8CtozbXWL8HO18qR12UvYQzzRfgEggRkeJ7Ul28w/s1600/braid.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizv93NXwx-0KdoNIYZU482zYMuBAd3S84ICNZw4qVut8ufoPMLLUNRovhxELl32PO-Is3uX4aS6YYh8XKbn2hL_E0KTEwlh-61ZJI8CtozbXWL8HO18qR12UvYQzzRfgEggRkeJ7Ul28w/s1600/braid.jpg" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGzue52TVAwFqgIgB0qzy9d0aYA_wlg6wbrUoFiVsZELJdu-aIL5xhI_O0GBC02nX_3Mc_hR2EyvHH-2EI-2UNL6V32UEjCllAHQ5hPaGZCPOsQJotH_mH_oEGbnQk21ifV1HWiz9PyM/s1600/cutter.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivGzue52TVAwFqgIgB0qzy9d0aYA_wlg6wbrUoFiVsZELJdu-aIL5xhI_O0GBC02nX_3Mc_hR2EyvHH-2EI-2UNL6V32UEjCllAHQ5hPaGZCPOsQJotH_mH_oEGbnQk21ifV1HWiz9PyM/s1600/cutter.jpg" width="200" /></a>Braid three strips together. You may have to make a few braids to cover the complete edge of the pie.<br />
<br /></div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
With any additional leftover dough, you can cut out leaf shapes. I used a small round circle cutter and cut one circle and then overlaid the cutter to make two leaves of the one circle. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAICJtk7k4-rHwwu9-qS3NlpxmgvHO_XDTITxKhh3kkT6gwFMvE8x_Cg2sFH0nVv2SDRqYaHuOiAmSITimjJovHcsCKfvezmHgKUe3KIxLaAf9B2CJl8eh7CrtyM1XkZ0sw9bHj2pFTRk/s1600/piece+de+resistance.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAICJtk7k4-rHwwu9-qS3NlpxmgvHO_XDTITxKhh3kkT6gwFMvE8x_Cg2sFH0nVv2SDRqYaHuOiAmSITimjJovHcsCKfvezmHgKUe3KIxLaAf9B2CJl8eh7CrtyM1XkZ0sw9bHj2pFTRk/s1600/piece+de+resistance.jpg" width="200" /></a><br />
<br />
The key was to use a knife to detail in the veins to make them look like leaves. Lay them over the braid joints in the crust<br />
and then in the middle for the<br />
<i style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"><b> pièce de résistance!</b></i><br />
<i style="background-color: white; font-family: sans-serif; line-height: 19.1875px;"><b><br /></b></i><br />
Place the pie in the oven for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes. The pumpkin filling should be set and a little jiggly in the middle is fine.<br />
<br /></div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
Cool the pie to room temperature and either enjoy it like that or chill before serving. </div>
<div style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRAIM_z3w7N_WJ06knnufAwLVmhSxGrQm4KfW0Uj_4Lbln9_FGw5Vm6K5hQkhUjLeaPVzKklZ7aqUG8fKXtEdp62IvuSOORP-NfyTiFmct-YkesbDtERFHgn9t4GSy1TkRLrIgeClUuA/s1600/gourmet+group+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRAIM_z3w7N_WJ06knnufAwLVmhSxGrQm4KfW0Uj_4Lbln9_FGw5Vm6K5hQkhUjLeaPVzKklZ7aqUG8fKXtEdp62IvuSOORP-NfyTiFmct-YkesbDtERFHgn9t4GSy1TkRLrIgeClUuA/s1600/gourmet+group+003.jpg" width="320" /></a></div>
<br style="box-sizing: border-box; font-family: nimbus-sans, sans-serif;" />
<b><span style="font-size: large;">Cook's Notes:</span></b><br />
<b>Light Spelt Flour</b> - Whole vs light Spelt flour is similar to the difference between baking with whole wheat and white flour. Whole is definitely a heavier flour (and healthier with the whole bran included) which means baked products are not as light and fluffy and perhaps less flaky in a pie dough. I am not sure how the whole spelt would work in this pie dough recipe but feel free to try it if you are adventurous. For a guaranteed success, I would suggest the light spelt flour.<br />
<br />
<b>Palm Sugar</b> - See Sugar 101 tab at the top of the blog.<br />
<br />
<b>Fresh Ginger</b> - Fresh ginger should be firm, light colored skin and fragrant. To peel the ginger before grating, I suggest using the edge of a spoon to take just the very top layer of skin off. It comes off in a very thin layer leaving the most of your ginger for grating. Of course, some chose to just grate the peel in as well. Try to use a microplane grater which makes a paste-like grate for no lumps in your pie filling.<br />
<br />
<br />
<br />
<br />
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com3tag:blogger.com,1999:blog-5668181147634361718.post-85924718352373461902013-07-10T13:32:00.003-04:002013-07-10T13:32:48.875-04:00Nature's Perfect Cake<br />
<div style="text-align: center;">
<i>This is the most simple cake idea ever - wish I had thought of it. </i></div>
<div style="text-align: center;">
<i>No Gluten. </i></div>
<div style="text-align: center;">
<i>No Sugar. </i></div>
<div style="text-align: center;">
<i>No eggs. </i></div>
<div style="text-align: center;">
<i>No dairy. </i></div>
<div style="text-align: center;">
<i>Vegan. </i></div>
<div style="text-align: center;">
<i>Raw. </i></div>
<div style="text-align: center;">
<i>Organic if you choose. </i></div>
<div style="text-align: center;">
<i> </i></div>
<div style="text-align: center;">
<i><b>Turn your WATERMELON into a cake!!! </b> </i></div>
<div style="text-align: center;">
<i>Presentation is definitely the key to pulling this off - even on kids. </i></div>
<div style="text-align: center;">
<i>I have used watermelon for dessert but cut it up in slices in a bowl and it was just watermelon. </i></div>
<div style="text-align: center;">
<i>When you turn your watermelon into a cake shape (preferably a double-layer cake height), </i><br />
<i>add some fruit "candies" and suddenly -</i><i> You are eating a cake. Really. </i> </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjou9w0DI1udt41zQp4p_EfFAI_patLTylm6GvawO54D5L0pQA_CffVbq1wtNux3zskcXE_qU_6BabTM7FdYcymPdQqSni9UB9zVNlf8nu79nluHX_gsf8IhwzVM69YqkOT15ASmaECn9c/s1600/side+pic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjou9w0DI1udt41zQp4p_EfFAI_patLTylm6GvawO54D5L0pQA_CffVbq1wtNux3zskcXE_qU_6BabTM7FdYcymPdQqSni9UB9zVNlf8nu79nluHX_gsf8IhwzVM69YqkOT15ASmaECn9c/s400/side+pic+2.jpg" width="400" /></a></div>
<br />
<br />
Be creative. Use whatever fruit you have to decorate and present it as a cake. I had strawberries sliced up, blueberries, apple triangles and mint leaves. The color of additional fruit really is important and vital for appeal and transfiguration. Serve it up on a platter or cake stand, add the candles, sing and slice it like a cake. Perfect for the world of food trends and diets and allergies. <br />
<br />
<b>A few suggestions:</b><br />
<b>Watermelon shape:</b> Try to buy the longest, more oblong shaped watermelon you can buy. If long enough, cut off the curved ends so you can have a cake entirely flat and round-shaped. You can see I had to use part of my curved end which made it a bit more dome-shaped but it did not alter the experience for us who enjoyed it.. <br />
<b>Fruit "Candies": </b>Don't use bananas unless the cake is eaten immediately. Even with apples, make sure the variety does not brown quickly or use some lemon juice on them to keep them from browning. Try grape halves, cantaloupe/honeydew balls or possibly use small cookie cutter shapes (ie stars, hearts, circles/rings) to cut larger surface fruit.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0POTE199XkGN3_LdyOvIGHNdwfXjscrIjkKPe_LmWfomXPSbd9QR7nxwJ6uh1Yz8IBdCDTBA1aZQR3HvM-QXziuX2EbQ4Pn3lKrMbeFaDvaZzsW8EK3HjbRQy9uyon7yKZnLq2sHO5I/s1600/top+view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0POTE199XkGN3_LdyOvIGHNdwfXjscrIjkKPe_LmWfomXPSbd9QR7nxwJ6uh1Yz8IBdCDTBA1aZQR3HvM-QXziuX2EbQ4Pn3lKrMbeFaDvaZzsW8EK3HjbRQy9uyon7yKZnLq2sHO5I/s320/top+view.jpg" width="320" /></a></div>
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-21379655385656380422013-02-22T21:43:00.000-05:002013-12-05T14:19:12.276-05:00Warmth for winter <i>Here is a quick and easy dish to make that is a guaranteed hit (except for perhaps the picky non-bean eater). It is easy to double or triple for large groups to feed, great to make ahead and freeze or bring to someone who needs a meal. </i><br />
<br />
<i>The recipe originated from an actual meatball recipe from my mother in-law, but I just never had the interest in making meatballs as it seemed like a lot of work. So I changed the meat and sugars and found this version very enjoyable and fast to make. If you are one who prefers the meatballs, feel free to go that route - it uses the same ingredients. If you like prefer quicker, and equally pleasing, give this lazy sauce version a try.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj6zAXYYp9wgd29dtkA_M1SzM35mzInk-3iqaA7TP3wSjv3nDJ3g8M5RWo1zScU64_l-vr9MyvXQDEbqFt4VR6afOrWcEyi2H1lU_rGKBAuYxM_DtF6dfV22SMw-R5AMZlayAuNiqmjM/s1600/cover.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj6zAXYYp9wgd29dtkA_M1SzM35mzInk-3iqaA7TP3wSjv3nDJ3g8M5RWo1zScU64_l-vr9MyvXQDEbqFt4VR6afOrWcEyi2H1lU_rGKBAuYxM_DtF6dfV22SMw-R5AMZlayAuNiqmjM/s320/cover.JPG" width="320" /></a></div>
<br />
<br />
<b><span style="font-size: x-large;">Hawaiian Meat Sauce with Rice</span></b><br />
<br />
1 lb ground beef * <br />
3/4 cup onion (sm-med sized) - finely chopped<br />
1 clove of garlic - minced<br />
1 tsp sea salt<br />
1/2 tsp black pepper<br />
<br />
1 cup ketchup - <a href="http://livinglifewithfood.blogspot.ca/2010/06/naturally-sweet-ketchup.html" target="_blank">Jenn's Naturally-sweet Ketchup</a><br />
1 1/2 tbsp dried mustard *<br />
2 tbsp white vinegar<br />
1/4 cup pure maple syrup or apple butter or honey<br />
1 - 19 oz can Red or White Kidney beans - rinsed thoroughly<br />
1 - 19oz can Navy beans - rinsed thoroughly<br />
1 - 14 oz can Pineapple (crushed or tidbits) - with juice<br />
<br />
1 1/2 cup uncooked rice of choice - cooked according to directions<br />
<br />
In a large skillet, brown the beef over medium-high heat and create a small crumb for the meat. Before the beef is fully cooked, add in the onion, garlic, salt and pepper. Cook until the meat is fully browned. Drain unnecessary juices if you have any. This step can be done ahead of time and once the meat is cooled, frozen for use at a later time. (If you prefer to make meatballs, combine the beef, onion, garlic, salt and pepper and form into balls. Bake at 400 F for about 10 minutes.)<br />
<br />
Add the ketchup, vinegar, mustard to the skillet and mix well. Add in all the remaining sauce ingredients to the meat in the skillet (you may choose to decrease the amount of beans if it seems like too much for your liking). Heat the mixture on med-high heat until the sauce begins to boil and then turn down the heat to simmer for about 30 minutes. Add water as needed if the sauce looks too dry. Serve over cooked rice and a side of something "green" is always nice!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjW1AUAKqv_S44oggJ0xZgX54_RRNdAxwRybCaW76KOneJM-psRiGAmXOpCL7UjNSPF3P09SyeT6ohdse8Cs08PYDfGF50mYhu83JzL0orDhgV6TEmgwz0EDmjlkxHj6qFfirqtl5C1U/s1600/IMG_5181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjW1AUAKqv_S44oggJ0xZgX54_RRNdAxwRybCaW76KOneJM-psRiGAmXOpCL7UjNSPF3P09SyeT6ohdse8Cs08PYDfGF50mYhu83JzL0orDhgV6TEmgwz0EDmjlkxHj6qFfirqtl5C1U/s320/IMG_5181.JPG" width="320" /></a></div>
<br />
<br />
<br />
<b><span style="font-size: large;">Cook's Notes:</span></b><br />
<b><span style="font-size: large;">Ground Beef</span></b> - I have gotten into the habit of browning about 3 - 4 lbs of beef at a time in my skillet. I add in the onion, garlic and salt and pepper. I allow the beef to cool down and then store it in a zip-lock bag and put it in the freezer until needed. When I need a meal, I can then make any dish I so desire - chili, hawaiian meat sauce, tacos, soup etc. And the beef breaks apart easily for taking out the amounts I want. You could also store the beef in separate bags with 1 lb in each bag. Whatever you prefer! <br />
<br />
This pic shows how I actually have packed up the meal for future use or to give away.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnly4i7hfp9nXMhEBiGDAuD6Fg8NfL0pXjJsAnH9LSbtAZXJCCprbqjGHJPv-Qr4Bhn33qDJskQ4n_iwMREKiCQ7OCsUynjTdnn9zvX955FLTerjQY9XMwAKOtUBOcUh_BStaFjRECZ1s/s1600/meal+in+minutes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnly4i7hfp9nXMhEBiGDAuD6Fg8NfL0pXjJsAnH9LSbtAZXJCCprbqjGHJPv-Qr4Bhn33qDJskQ4n_iwMREKiCQ7OCsUynjTdnn9zvX955FLTerjQY9XMwAKOtUBOcUh_BStaFjRECZ1s/s320/meal+in+minutes.JPG" width="320" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8LedMxAuxsgS5ZK0MRO6oyKJ_sumAb4EMqtpMDMigifz8xFgTpfkz3q6qLDkx02EqQypDQJcJAxXdFNFMiZeIZcnWxoXlJpbJUl4JxtwTsyBoAsk06RElYzH0RnlJ-a0UgMNvFthnUU/s1600/mustard.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8LedMxAuxsgS5ZK0MRO6oyKJ_sumAb4EMqtpMDMigifz8xFgTpfkz3q6qLDkx02EqQypDQJcJAxXdFNFMiZeIZcnWxoXlJpbJUl4JxtwTsyBoAsk06RElYzH0RnlJ-a0UgMNvFthnUU/s200/mustard.JPG" width="133" /></a><br />
<b><span style="font-size: large;">D</span><span style="font-size: large;">ried Mustard</span> </b>- Is dry mustard different from prepared mustard?? My google searches do say that you can replace dry mustard with prepared mustard. 1 tsp dry mustard = 1 Tbsp prepared mustard. So for this recipe,, you would need 4.5 Tbsp prepared mustard. I have not tried it but figured someone might be out there and not have dried mustard.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Qj6r98Lg0S7G9koLR_R4J76qeo3-6pqwW6MSx9k_iv_4qRuUQtDmafyhZBncXxqcxOMTRm3hCZggCvck1vPeHtLoqVBYaYa9r-V9uzJ1NJSVVE4itHNQapkcPNHbfOp6vbSxaEaY2HI/s1600/end.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Qj6r98Lg0S7G9koLR_R4J76qeo3-6pqwW6MSx9k_iv_4qRuUQtDmafyhZBncXxqcxOMTRm3hCZggCvck1vPeHtLoqVBYaYa9r-V9uzJ1NJSVVE4itHNQapkcPNHbfOp6vbSxaEaY2HI/s320/end.JPG" width="320" /></a></div>
Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-63261184072378395852012-12-11T15:01:00.000-05:002013-12-02T20:32:53.677-05:00Joy Tarts<div style="text-align: center;">
<em>I have many things I should be doing right now like laundry, cleaning, making meals, but something in me needs to be creative and expressive...so blog it is. I have been meaning to blog this recipe for some time and now seems the perfect day and space. Joy Tarts!</em> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYYGyFOjy-5_qpQ1neuCDhyphenhyphenFH7L31oOpjsAvme1bVLA3hlD2No-yqssKzqfiGS_DEmqCOTflbcV3yGK5brp5h6uX2YfIEDZtQZ91TFNXs264Iwshtl55IJ2pKFTq99JXXioVHFiv7FfE/s1600/IMG_7125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYYGyFOjy-5_qpQ1neuCDhyphenhyphenFH7L31oOpjsAvme1bVLA3hlD2No-yqssKzqfiGS_DEmqCOTflbcV3yGK5brp5h6uX2YfIEDZtQZ91TFNXs264Iwshtl55IJ2pKFTq99JXXioVHFiv7FfE/s640/IMG_7125.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<em>This recipe was first discovered from a favorite blog I follow but made as larger </em><a href="http://www.thenourishinggourmet.com/2008/09/nourishing-and-scrumptious-mounds-candy-bars.html" target="_blank"><em>Mounds Candy Bar</em></a><em> . The Canadian equivalent to the US Mounds is "Almond JOY" and as I do love those bars, I knew I had to try this recipe. Although there are so few ingredients in it that there is not much really to change, I did make a faster chocolate mix that keeps this more simple and faster. And in a smaller form, I find them perfect for the Christmas season to decorate a plate to share with others. </em></div>
<div style="text-align: center;">
<em></em><br /></div>
<div style="text-align: center;">
<em>Although it is a short, simple word of three letters, Joy is not so simple to define. For me, the word really does make me smile, it is not defined as happiness, and it stirs something life-giving deep within me. However you might define it, my hope is that by making these and sharing with others, they will extend life and a sense of Joy.</em></div>
<div style="text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLUdQMJRLLckVCIWg-OFoCK77kKRrZyAfMlTZkJO3WFhcNf_CL2mseaou9h5DC60RV9g2MM5LhKoEIZwPbKujAhRDu45CRSbwlGWwSGZqR00epbtRxeX52fCuJ1MDdDEAnID_35AHHHk/s1600/IMG_7131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikLUdQMJRLLckVCIWg-OFoCK77kKRrZyAfMlTZkJO3WFhcNf_CL2mseaou9h5DC60RV9g2MM5LhKoEIZwPbKujAhRDu45CRSbwlGWwSGZqR00epbtRxeX52fCuJ1MDdDEAnID_35AHHHk/s320/IMG_7131.JPG" width="320" /></a></div>
<br />
<span style="font-size: x-large;">Joy Tarts</span><br />
<span style="font-size: x-small;">(makes 36 mini tarts)</span><br />
<span style="font-size: x-small;"></span><br />
1 1/2 cups unsweetened coconut (medium shred)<br />
1/2 cup coconut oil * (virgin organic and cold-pressed coconut oil is my preference)<br />
1/4 cup liquid honey (prefer raw honey)<br />
1 tsp almond extract<br />
<br />
36 whole almonds - toasted<br />
1 cup semi-sweet chocolate chips<br />
1- 2 Tbsp coconut oil<br />
<span style="font-size: x-small;">* See Cook's notes below</span><br />
<br />
On very low heat, melt the coconut oil and honey as desired. Coconut oil is firm and white colored at room temperature but will melt and turn clear on a warm summer day or just in the palm of your hand. I would recommend using a slightly warm oven (with the coconut oil in a glass bowl), or a low heat on a stove top to liquefy the coconut oil. No cooking is necessary and strongly discouraged to keep the nutritional value high as high as possible in the oil and honey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRGhpDN8g6Vl0gOU1vLyUwQHkDFOMKaneKnXwMG2Pez4BQk3lrsbA1QZX1a2oAuGob70NaZZka-jy3jL6BvFdTly5FDH5oD21iDt5p7_e7qd5lff2gC_GwYtaUwbYRSdoV0m2dnCbtm4/s1600/IMG_5094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRGhpDN8g6Vl0gOU1vLyUwQHkDFOMKaneKnXwMG2Pez4BQk3lrsbA1QZX1a2oAuGob70NaZZka-jy3jL6BvFdTly5FDH5oD21iDt5p7_e7qd5lff2gC_GwYtaUwbYRSdoV0m2dnCbtm4/s320/IMG_5094.JPG" width="320" /></a></div>
<br />
Add the extract and coconut and stir to combine. It may appear as if there is not enough liquid but it does work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhde2QA2PP1BhIHMTlIntUmIzvpN4ksP73pTZvfHHmYqlPUaHv6rCHnf1KcwN6aLQzjJZ3gY2EHRjd9GX0hHilEMSS7NHyzuo7GffhE0yNK7asUDLIbTff6s2ISm5_pXUCLHse8Z_PExSg/s1600/IMG_5099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhde2QA2PP1BhIHMTlIntUmIzvpN4ksP73pTZvfHHmYqlPUaHv6rCHnf1KcwN6aLQzjJZ3gY2EHRjd9GX0hHilEMSS7NHyzuo7GffhE0yNK7asUDLIbTff6s2ISm5_pXUCLHse8Z_PExSg/s320/IMG_5099.JPG" width="320" /></a></div>
<br />
<br />
Using a mini muffin pan, scoop about 1 - 2 tsp of coconut mixture into each cup. Again, it will not look like much is there but it is plenty when you bite into them. You may want to press down with your spoon on the tops of the tart to smooth out the surface. Chill the tarts in a freezer for about 20 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzzGlTB84_ACdG0emTRwKKVXxCNpOqTTYyGcogb4pvvJRuPlQ099CgP2Uf8w7lvg_7XXjQZvBw5XvJZVW9tnHqZVN_S6aOz5bT2oyVVQ8VpyjPrk8gM-KDRP6QqDbToYsVZNCx4nBMbY/s1600/IMG_5098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzzGlTB84_ACdG0emTRwKKVXxCNpOqTTYyGcogb4pvvJRuPlQ099CgP2Uf8w7lvg_7XXjQZvBw5XvJZVW9tnHqZVN_S6aOz5bT2oyVVQ8VpyjPrk8gM-KDRP6QqDbToYsVZNCx4nBMbY/s320/IMG_5098.JPG" width="320" /></a></div>
<br />
<br />
While that is chilling, toast the whole almonds. I put my nuts in a toaster oven and just heat them on a low heat for a couple of minutes - stirring in between. If you don't have one, use a small skillet on the oven top (with medium heat) and stir the almonds until lightly fragrant and toasted. Set aside to cool.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW8S8GRwj24TVuRmmzyjZAtPQxQBi9m3BMtA5GP8yc7Xts-IL30WvYmnOKa5BWbTig14P8uYC9qbVsgaaHP-zl3rXA3MDcKhm2bPtI8Xk_zJtCvQMJraAJJmkwxBrTNg5aQZESKEZs1o/s1600/IMG_5097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW8S8GRwj24TVuRmmzyjZAtPQxQBi9m3BMtA5GP8yc7Xts-IL30WvYmnOKa5BWbTig14P8uYC9qbVsgaaHP-zl3rXA3MDcKhm2bPtI8Xk_zJtCvQMJraAJJmkwxBrTNg5aQZESKEZs1o/s320/IMG_5097.JPG" width="320" /></a></div>
<br />
<br />
Then melt the chocolate chips and coconut oil in a double-boiler or using the microwave if you prefer.<br />
<br />
Remove the coconut tarts from the freezer. Pour a small amount of melted chocolate on each tart and top with a whole almond.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyTJG5vNUOkMYkM5Wh2thuppow0rC6TDHCV5bAtqdgIxWkwjZVC1unzv2kJNaqekEyOUlUEotYzA-svG-R4SAUxSZecPpck8HgvmLAIUGccmM8vTyccU7XpsjXmuJwCc4TiczmSfLmCs/s1600/IMG_5104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyTJG5vNUOkMYkM5Wh2thuppow0rC6TDHCV5bAtqdgIxWkwjZVC1unzv2kJNaqekEyOUlUEotYzA-svG-R4SAUxSZecPpck8HgvmLAIUGccmM8vTyccU7XpsjXmuJwCc4TiczmSfLmCs/s320/IMG_5104.JPG" width="320" /></a></div>
<br />
<br />
Return the tarts to the freezer for another 15 - 20 minutes. Once they are solid, they pop out of the pan pretty easy using a butter knife or nylon tool suitable for your mini muffin pan.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Q9dv0P3XFv4106NDusVS73MoPxn7dkjgay0YeH6v1e6K2du26rJLsHJye0V0P_ecSTqFjZbp-UO0_7LZlmqihhkGyKAhkSwoP-0VIikSYoZCz06OMdiukP5429TSP37pRjjNXxrVeD0/s1600/IMG_5109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Q9dv0P3XFv4106NDusVS73MoPxn7dkjgay0YeH6v1e6K2du26rJLsHJye0V0P_ecSTqFjZbp-UO0_7LZlmqihhkGyKAhkSwoP-0VIikSYoZCz06OMdiukP5429TSP37pRjjNXxrVeD0/s320/IMG_5109.JPG" width="320" /></a></div>
<br />
Best to store the tarts in the freezer. I enjoy them best while they are served cold - even right from the freezer!<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbguEOVr4I-XGo2SYpgXepivgBvYoeFU6C7Tmu6wXwiB7NGnSWce8AfbxKSvHGBMiqGeN-BIMYawVFbT_eNDqbsFad3pnB8vaZa4PRurNR5Ahyphenhyphenf_GFjgk_032rTMq_YL3Tcr4OsIZj0fs/s1600/IMG_7129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbguEOVr4I-XGo2SYpgXepivgBvYoeFU6C7Tmu6wXwiB7NGnSWce8AfbxKSvHGBMiqGeN-BIMYawVFbT_eNDqbsFad3pnB8vaZa4PRurNR5Ahyphenhyphenf_GFjgk_032rTMq_YL3Tcr4OsIZj0fs/s320/IMG_7129.JPG" width="320" /></a></div>
<br />
<span style="font-size: large;"><strong>Cook's Notes:</strong></span><br />
<strong>Coconut Oil</strong><br />
This oil is definitely a healthy one found in health stores and health food section of major grocery stores. Like most things, you get what you pay for with coconut oil. I would suggest finding something virgin, organic and cold-pressed for the most nutritional value. If you are not a fan of the coconut flavour (you likely won't be making these then) you can buy cheaper options as they often taste like nothing but they won't have the same nutritional value. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCjzXv6R904-APANNbUpOywISktijKFdD8l6uCHad_7XCQtZ1-wE8qSsLrdDo2Mq-gw3R3cg-EINTsMljh1S27WDQUYmWUzO8j21p0ltQ-xcuhbTCeHpTeiYTNiqhqogw7F2P1S_-Z3U/s1600/IMG_5105.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCjzXv6R904-APANNbUpOywISktijKFdD8l6uCHad_7XCQtZ1-wE8qSsLrdDo2Mq-gw3R3cg-EINTsMljh1S27WDQUYmWUzO8j21p0ltQ-xcuhbTCeHpTeiYTNiqhqogw7F2P1S_-Z3U/s320/IMG_5105.JPG" width="320" /></a>Of the examples pictured, the Nutiva is (found at the Bulk Barn) is and is great overall option at a fair price. The black container (bought at Zehrs) has no coconut flavour and was cheaper. The left-side option was the best flavour and most expensive too. Choose what works best for your needs and budget. <br />
<br />
The beauty of coconut oil is it is solid at room temp but will melt on a warm summer day or with the warmth of your hand. In this recipe, it helps the tart to stay solid and firm providing they do not get too warm.<br />
In addition to using it in cooking/baking (in place of butter or oil), coconut oil is overall a wonderful oil to use for any skin irritations, dry skin, dry lips - either applied topically or eaten by the spoonful. When your jar is running low, be sure to save the little bits left for your skin needs.<br />
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com1tag:blogger.com,1999:blog-5668181147634361718.post-64210647060161450772012-09-24T14:38:00.000-04:002012-09-24T14:39:45.881-04:00Pumpkin Coconut Loaf<br />
<em>A couple of years ago, my neighbour called me asking to borrow some coconut milk for a pumpkin loaf she wanted to make. Coconut milk and pumpkin? Yummy! So after looking at the recipe as found </em><a href="http://allrecipes.com/Recipe/Super-Moist-Pumpkin-Bread/Detail.aspx" target="_blank"><em>on-line</em></a><em>, I was even more intrigued as it also had no eggs in it either making it dairy-free and vegan! That is not common in yummy baked goods! So to make it family-friendly for us, I did swap out the flours and sugars and oils and the loaf is absolutely delicious (as I am sure it is in the original recipe as well)! So moist. So yummy. So PUMPKIN-PERFECT for fall! You really must try it.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6uKzVD3rpPX3DCgSadHHHyf-d1BPQra307LloCOChmq_-cdjwJG8idmS7Zgvxaiq-O0XEkqZENIKyIYXj4Vyux4UsZr8LoVX7FHF3OsqXPO2oHfCFjUrAzBuL63X83MbICUDXDWcNN0/s1600/cover+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6uKzVD3rpPX3DCgSadHHHyf-d1BPQra307LloCOChmq_-cdjwJG8idmS7Zgvxaiq-O0XEkqZENIKyIYXj4Vyux4UsZr8LoVX7FHF3OsqXPO2oHfCFjUrAzBuL63X83MbICUDXDWcNN0/s320/cover+1.JPG" width="320" /></a></div>
<span style="font-size: x-large;">Pumpkin Coconut Loaf</span><br />
<br />
1 3/4 cup Spelt flour <br />
1 tsp baking soda<br />
1/2 tsp sea salt<br />
1 tsp cinnamon<br />
1/2 tsp nutmeg (optional)<br />
1 cup pumpkin puree *<br />
1/4 cup oil (safflower, coconut, or oil of choice)<br />
1/4 cup unsweetened applesauce<br />
1/2 cup coconut milk or non-dairy milk *<br />
3/4 cup palm sugar <br />
1/2 cup unsweetened coconut<br />
1/2 cup walnuts (optional)*<br />
<br />
Preheat the oven to 350F. Grease a 4"x8" loaf pan or line it with parchment paper.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrsbQl9pErodgfCbmafJPMcSh2iTwIImF8psApU9xOPQF7meTYM1CGSLQgMmob5qKS7fnlHep6yM3Vv1vv2maDxdEC4vAa7EPqaaVJYCNZgKQUsCeUP86sck7SNRcyu4Q6iI7_1joMxo/s1600/ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrsbQl9pErodgfCbmafJPMcSh2iTwIImF8psApU9xOPQF7meTYM1CGSLQgMmob5qKS7fnlHep6yM3Vv1vv2maDxdEC4vAa7EPqaaVJYCNZgKQUsCeUP86sck7SNRcyu4Q6iI7_1joMxo/s320/ingredients.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
In a large bowl, combine the dry ingredients (flour, soda, salt, cinnamon, coconut, and nutmeg if using).<br />
In a smaller bowl, combine the pumpkin, oil/applesauce, coconut milk, and palm sugar (or whatever sweetener being used). Mix well. Pour this liquid mixture into the dry ingredients and stir gently until all is combined. Pour into a prepared loaf pan (either lined with parchment or greased as required to easily remove the loaf).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5kErJ2JDxsOqT2brpY_bNHsvmQ2LHCSgkFlSueEUHpfc12cx_dzDcWfQ16ka-UBC_5oVUiZkpwSsf1g2gXVfahK6GMvOlv6gMAc4fG1w8NYmjcVxxe4TMSBr1bgXeoMx_CLgXrrx8oE/s1600/batter+loaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5kErJ2JDxsOqT2brpY_bNHsvmQ2LHCSgkFlSueEUHpfc12cx_dzDcWfQ16ka-UBC_5oVUiZkpwSsf1g2gXVfahK6GMvOlv6gMAc4fG1w8NYmjcVxxe4TMSBr1bgXeoMx_CLgXrrx8oE/s320/batter+loaf.JPG" width="320" /></a></div>
<br />
Bake for 1 hour. The original recipe says to bake for 1 hour and 15minutes but I found 1 hour was perfect. Allow the loaf to cool for 5 - 10 minutes in the pan and then remove it and allow to cool on a cooling rack. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAerr0dFC1ps8LkxgUrOo3mfVLFT_gdserkxccOXhXMM3Eib8cjbxNBPRGKLikfG3Ik7QxBC-trIcPC3tA5QO1EnLfp5_QCjcJZ-p7ykT3SNsVLHqUqJ8QiA6-kxzY1HLLLibOJdqYEU/s1600/end+photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAerr0dFC1ps8LkxgUrOo3mfVLFT_gdserkxccOXhXMM3Eib8cjbxNBPRGKLikfG3Ik7QxBC-trIcPC3tA5QO1EnLfp5_QCjcJZ-p7ykT3SNsVLHqUqJ8QiA6-kxzY1HLLLibOJdqYEU/s320/end+photo.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
This recipe is easily doubled to create two loaves if you prefer - one for yourself and one to give away!<br />
<br />
<br />
<strong><span style="font-size: x-large;">Cook's Notes:</span></strong><br />
<strong><span style="font-size: large;">Pumpkin Puree</span></strong> <br />
Canned pumpkin puree is fairly common and easy to buy and use for this recipe but you could also bake a fresh pumpkin and make your own pureed filling. If looking for canned pumpkin, be sure to use Pumpkin Puree. Pumpkin pie filling, the other canned pumpkin in the store, has sugar and added spices you don't need in this recipe so you don't want to buy this for the recipe.<br />
<br />
<strong><span style="font-size: large;">Coconut Milk</span></strong> <br />
This milk is found in either cans or in tetra packs usually with other non-dairy milks. Either is fine. I have moved to buying the larger tetra pack coconut milk as I use it much more frequently in my foods. Leftovers coconut milk can be stored in the fridge for a few days and used in Thai foods or soups, or the extra frozen and thawed for later use. If you don't have coconut milk, you could use another source of milk (dairy or non-dairy) in equal amounts.<br />
<br />
<strong><span style="font-size: large;">Walnuts</span></strong><br />
I love nuts in any food I make, however, I do not like how it makes a loaf more difficult to slice. So your choice. I also like the "school-friendly" option without them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sLtzB3qApGhv3lfpHx6MAv42O-jXtSmMutZPjsE-XPc2pu6MqUGVOhwqf5a6OAzEF1gJ_MC6cpYDzPMQc53AtmIKpeKQGheLULXtXOZ6snR1ke9XF8DMi-vw-ZVz6wCzFC-2dTNg9uE/s1600/cover.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sLtzB3qApGhv3lfpHx6MAv42O-jXtSmMutZPjsE-XPc2pu6MqUGVOhwqf5a6OAzEF1gJ_MC6cpYDzPMQc53AtmIKpeKQGheLULXtXOZ6snR1ke9XF8DMi-vw-ZVz6wCzFC-2dTNg9uE/s320/cover.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com4tag:blogger.com,1999:blog-5668181147634361718.post-15696939946718232032012-07-31T21:32:00.000-04:002012-07-31T21:32:06.444-04:00Mexican Eggs<div style="border: currentColor;">
<em>Egg meals. We have them frequently, alternating between breakfast, lunch and suppers because they are so healthy, fast and easy. Also a perfect option for when the weather is hot too. But I do get tired of just the regular "Fried Egg". </em></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQGaoZSiXpyr6QUdWXBg4Gc_FGa8rZEJOi09WxDtMvnYFiHLkkQHRzAMJvXwrlS-0nIB7uDgKQcRYKSl2BsZoIGSBl9oETK-PA0Qbz7d5pGTQJrlvUziWTKgydxHztneXJyQ819P5t7Q/s1600/IMG_4108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQGaoZSiXpyr6QUdWXBg4Gc_FGa8rZEJOi09WxDtMvnYFiHLkkQHRzAMJvXwrlS-0nIB7uDgKQcRYKSl2BsZoIGSBl9oETK-PA0Qbz7d5pGTQJrlvUziWTKgydxHztneXJyQ819P5t7Q/s200/IMG_4108.JPG" width="200" /></a></div>
<div style="border: currentColor;">
<br /></div>
<div style="border: currentColor;">
<em>This version I enjoy most for suppers as it feels more like a "meal". </em><em> With a little planning ahead, it is very quick too. </em><em>The fastest version involves using leftover rice and canned beans with eggs and toppings. The longer option - you can cook your own black beans, make fresh rice and top with eggs and fresh toppings. Either way</em><em>, this meal has more bulk than just eggs and toast and lots of FABULOUS COLOR on the plate. I am coming to realize I really enjoy my food more when there is lots of color to it. Doesn't that look more delicious below than just the eggs above!?!?! </em></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_eiDpP9DItw3li9PZ3HV3UAtp9-5Qneo2vB-sQmOs19m9wlqBofR9oIFLTXXbp_IlYy9bemqb7fpV61VL1GxiYiSkAA3Q9_HpmTNLSud_iocHYuWHHe_2HmxwYj3qz-kJwQ21VCKM5s/s1600/IMG_4113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_eiDpP9DItw3li9PZ3HV3UAtp9-5Qneo2vB-sQmOs19m9wlqBofR9oIFLTXXbp_IlYy9bemqb7fpV61VL1GxiYiSkAA3Q9_HpmTNLSud_iocHYuWHHe_2HmxwYj3qz-kJwQ21VCKM5s/s320/IMG_4113.JPG" width="320" /></a></div>
<em> Friends who have travelled to South American countries have told me that rice with beans and eggs is very common in many places down south...I just have not been to those places yet. This is my version of Mexican Eggs as inspired by chef Jose who sells something similar at the Market Square in St. Catharines - his is not as colorful! </em><br />
<br />
<br />
<span style="font-size: x-large;">Mexican Eggs</span> <br />
<br />(To make 4 servings)<br />
2 - 3 cups of cooked brown rice <br />
1 cup dried black beans* or 1-19oz can of beans<br />
8 - 12 eggs <br />
1 cup Cheese of your choice* - shredded<br />
1 Tomato - diced<br />
1/4 - 1/2 cup fresh cilantro* - finely chopped<br />
Salt and pepper to taste<br />
<br />
<span style="font-size: x-small;">*see Cook's Notes below</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y12kO7yV5oI7Kq0G4HTL1vbfxf2pVwETE8Fh6W83To22rgdhkDriNHgkLlx1ndTxtO437LeIMqqGSSJesjTVfDOqbDcQh1gjMGeVGOiqIsucK7kU8RyCKM53AZIvP4sAcSCCLvVbNj0/s1600/IMG_4106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y12kO7yV5oI7Kq0G4HTL1vbfxf2pVwETE8Fh6W83To22rgdhkDriNHgkLlx1ndTxtO437LeIMqqGSSJesjTVfDOqbDcQh1gjMGeVGOiqIsucK7kU8RyCKM53AZIvP4sAcSCCLvVbNj0/s320/IMG_4106.JPG" width="320" /></a></div>
<br /><br />
Using brown rice (long grain, basmati or jasmine are common finds), cook the rice according to the directions, or use leftovers.<br />
Canned black beans should be thoroughly rinsed. Add them to a small pot with a little water and salt and pepper if desired and cook until they are heated through. See cook's notes below for directions on cooking them from dry beans. <em> If you have never tried cooking your own beans, you should give it a try. </em><br />
Cook your eggs according to your own preference. We all prefer this dish with our eggs sunny-side up or over-easy so the yolks are runny.<br />
To assemble, place a serving of warm rice on a plate. Top it with the black beans, cheese, followed by the eggs on top (to melt the cheese), then the chopped tomato and cilantro. Enjoy!<br />
<br /><br />
<strong><span style="font-size: x-large;">Cook's Notes:</span></strong><br />
<strong><span style="font-size: large;">Black Beans</span></strong>: If using dried beans, it is super simple to make them up for eating with this dish, it just requires planning ahead. Soak 1 cup of beans in about 4 cups of water for 24 hours. If you think of it, rinse and add fresh water once throughout that time. After 24 hours, drain and rinse the beans with fresh water. Add the beans and enough water to cover them in a medium pot, along with a small onion roughly chopped. <em>I read somewhere once that you should not add salt while they cook as that makes the beans hard...so I don't add salt at this point.</em> Cook the beans over low-med heat for 2 - 3 hours. Towards the end of that cooking time, I add some sea salt to taste. Add more water if necessary through the cooking time. Remove the onion and serve the beans (or rinse first before serving if you prefer but I kinda like that liquid and flavour). <br />
<div style="border: currentColor;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_0azMym9G8u6bA8Kc27kDGqEFbCd6UvZBfBuPaOZcJiAWASheeue5eRk0SE2aGN9PSb_RMUtV6X5LRkrdWNwRbXyZHgSdtKBM7QW5CeovqTfKNvptqSJWD_zZP7ga5k7QFV7thGEIYE/s1600/IMG_4109.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_0azMym9G8u6bA8Kc27kDGqEFbCd6UvZBfBuPaOZcJiAWASheeue5eRk0SE2aGN9PSb_RMUtV6X5LRkrdWNwRbXyZHgSdtKBM7QW5CeovqTfKNvptqSJWD_zZP7ga5k7QFV7thGEIYE/s320/IMG_4109.JPG" width="320" /></a> </div>
<span style="font-size: large;"><strong>Cheese</strong>:</span> Feel free to experiment with the cheese here. The perfect option would be Queso (Mexican cheese) but I don't know a good source that is local here. I have heard Feta is a close option to that, or you can always stay American and go with marble or cheddar. Whatever you choose, just shred it or crumble it up.<br />
<br />
<div style="border: currentColor;">
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRiiRVFI3jb6yp1VruCuOF8QtSbhXfqhBWbK90_IUNrJJaV7zipJPq3scIY2NHl-KpnqcvxDmOdopYzJoVzb6W4ldv3g6mKDys7aXP386I-SWq72OuQBGNcKL7p0CuqCrfSP04d-7IQ4/s1600/parsley+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRiiRVFI3jb6yp1VruCuOF8QtSbhXfqhBWbK90_IUNrJJaV7zipJPq3scIY2NHl-KpnqcvxDmOdopYzJoVzb6W4ldv3g6mKDys7aXP386I-SWq72OuQBGNcKL7p0CuqCrfSP04d-7IQ4/s320/parsley+3.JPG" width="320" /></a></div>
<span style="font-size: large;"><strong>Cilantro</strong>:</span> This is a herb that people either love or don't like it so much. I really enjoy it and put it in most of my food. If you are not so much of a fan, you can try fresh parsley as well.</div>
<div style="border: currentColor;">
When purchasing cilantro, try to always buy it with the roots intact. Although it is often dirtier, your cilantro will last much longer if the roots are intact. And it should have a crisp feel to it and stand up straight - not be gimpy and wilted.</div>
<div style="border: currentColor;">
To store it, wash it to remove all the soil hiding inside the stems, and then put it in a container (I use a plastic container as seen here only it holds parsley) with water to cover the roots and more water if needed to keep the container from tipping over. I try to let it sit on the counter for a couple of hours this way to allow the leaves to dry. Then I cover the tops loosely with a plastic bag (usually the one I just bought it in). It will keep this way in your fridge for a good 10 days and longer if it is not too crowded in the container. Changing the water every 3 - 4 days also helps if you can remember to do it. </div>
<div style="border: currentColor;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7uQ3HVbZ-FG8HuGZIKm3LTA9DoF_bvgNOxf5ROQMQqTocGCm-B2IcVvjGPEjO-B6WDuqhnufg-42-mpZEbfIzetzPYOVWEiitOSMDYSRY1oEMQQkH-KyE3MhjtWgMsXqawJXtHhzsaU/s1600/parsley+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7uQ3HVbZ-FG8HuGZIKm3LTA9DoF_bvgNOxf5ROQMQqTocGCm-B2IcVvjGPEjO-B6WDuqhnufg-42-mpZEbfIzetzPYOVWEiitOSMDYSRY1oEMQQkH-KyE3MhjtWgMsXqawJXtHhzsaU/s200/parsley+2.JPG" width="200" /></a></div>
To use it, you can finely chop it on a cutting board with a knife. Very chef-life and fun. In a pinch though, I also like to cut off what I want, put it in a small bowl and go at it with a kitchen scissor until it is all cut up finely. Just my suggestions.</div>
<div style="border: currentColor;">
<br /></div>
<div style="border: currentColor;">
<br /></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Cooks' Notes:Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-6744670861979335152012-07-04T16:19:00.000-04:002012-07-04T16:19:10.700-04:00Chocahini Bars<em>I have been on the hunt for recipes of foods to send with my kids to school that are simple and something like a granola bar. Here is one recipe I adapted from an old cookbook someone gave me called "The Snack Bar Gourmet". (This book is a great little treasure published in the 80's filled with many healthy treat options). The final result is a soft, slightly chewy bar that is really enjoyable . More recipes will be coming thanks to that book.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5QYSaDHB6cw8Z44LSMmVdwToCxyeKieLf022VNy12JeBgKh4T70EW_vwYSBOhoHxOBYmzHN3EdWv9jNvTAp0ZfGkDHdSoy0Elvb7GnaHSnIUv80jWBzeqcYMV4ny3jRamIhqmDogBSU/s1600/IMG_5746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5QYSaDHB6cw8Z44LSMmVdwToCxyeKieLf022VNy12JeBgKh4T70EW_vwYSBOhoHxOBYmzHN3EdWv9jNvTAp0ZfGkDHdSoy0Elvb7GnaHSnIUv80jWBzeqcYMV4ny3jRamIhqmDogBSU/s320/IMG_5746.JPG" width="320" /></em></a></div>
<em>Chocahini is also a perfect bar that is allergy-friendly for all sorts. It is gluten-free, wheat-free, egg-free, nut-free, dairy-free...AND it still tastes delicious!!! And to top it off, simple and quick to make. The key is using tahini which you may have to go out and buy. Now that school is out, you can also make it with peanut butter if nut allergies are not a concern for you. Let me know what you think when you try it.</em><br />
<br />
<br />
<span style="font-size: x-large;">Chocahini Bars</span><br />
<br />
1/2 cup tahini* <br />
1/3 cup honey or maple syrup<br />
1/4 cup non-dairy milk (ie rice, almond, hemp or you can use dairy milk too)<br />
2 Tbsp unsweetened cocoa powder<br />
1 tsp pure vanilla extract<br />
1/4 tsp sea salt<br />
2 cups oats - my preference is Old Fashioned Oats<br />
1/4 cup unsweetened coconut<br />
1/4 cup seeds of choice (sunflower, sesame, hemp, pumpkin) - optional<br />
1/4 cup mini chocolate chips<br />
<span style="font-size: x-small;">* See cook's notes below</span><br />
<br />
Preheat your oven to 350 F.<br />
Using a 9x9 baking dish, line the dish with parchment paper for easy removal and cutting after it has baked.<br />
<br />
In a large bowl, add the tahini, honey, milk, vanilla, cocoa and salt. Mix this together using a spoon. Then add in the remaining dry ingredients and stir until completely mixed. Pour into the lined baking dish and bake for 20-25 minutes.<br />
Allow to cool and slice into bars. Makes about 16 bars or 20 if you cut them smaller. This recipe would double nicely and bake in a 9x13 pan (they may just be a little thicker).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0_xNSTBQLSpnVU6kv-Cn_dmTAO-fLprfjENVsssotYGqPjy9UZ-IIwDNCODguzbXkgg5S4fE5wqNxjoJGf4yXh_XNhDUKsJXlZgxYLbp6FqT1vw-2G644pecPJY1w_AMUs3q7OHzZiY/s1600/IMG_5749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn0_xNSTBQLSpnVU6kv-Cn_dmTAO-fLprfjENVsssotYGqPjy9UZ-IIwDNCODguzbXkgg5S4fE5wqNxjoJGf4yXh_XNhDUKsJXlZgxYLbp6FqT1vw-2G644pecPJY1w_AMUs3q7OHzZiY/s320/IMG_5749.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<strong><span style="font-size: large;">Cook's Notes:</span></strong></div>
<div class="separator" style="clear: both; text-align: left;">
<strong><span style="font-size: large;">Tahini</span></strong> - this is a sesame seed paste that is used in many Middle Eastern dishes. It is also a key ingredient used in making hummus. You can find it in Bulk Food stores (in a cooler section) and most likely in an Ethnic store or Ethnic section of a grocery store. It has a consistency a little thinner than peanut butter. </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-71508238240969777982012-06-27T14:30:00.000-04:002012-06-28T08:00:57.074-04:00Watermelon Kale Salad<br />
<br />
<div style="text-align: center;">
<em>I recently planted kale in my garden and have been enjoying it as salads with our meals. </em></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHnTlXA5-kAFqCG7BrXpwhd-Af6y0Ogw9Abo3uiOT5GWg-ZQAZ9qoXYjs6hh-2JKgAxtBo_MxHCCi_3RZLRI9JVzzSKWErddZFQzsTOloWL2ztXERM9nykTqD7mRLBHjdVQtPrzZ0wLc/s1600/IMG_5743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHnTlXA5-kAFqCG7BrXpwhd-Af6y0Ogw9Abo3uiOT5GWg-ZQAZ9qoXYjs6hh-2JKgAxtBo_MxHCCi_3RZLRI9JVzzSKWErddZFQzsTOloWL2ztXERM9nykTqD7mRLBHjdVQtPrzZ0wLc/s320/IMG_5743.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
<em>From various combinations created, this salad is one we all enjoy. It is a colorful, healthy, and yummy version of a salad that is perfect for enjoying in summer outside. </em></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09MCwQBgq2FSbBxpghHRoIOrLAriXsPpUSkpp0UEKSIhAp9Euqfs1nt72278HuHBFlQ5rNORvUWQepNFruZvIviNMyZJ24yf9aW_xX_uImP87UUEQeltCRDNu9TvE4axuQUKcO5OICRE/s1600/IMG_5611.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09MCwQBgq2FSbBxpghHRoIOrLAriXsPpUSkpp0UEKSIhAp9Euqfs1nt72278HuHBFlQ5rNORvUWQepNFruZvIviNMyZJ24yf9aW_xX_uImP87UUEQeltCRDNu9TvE4axuQUKcO5OICRE/s200/IMG_5611.JPG" width="200" /> </a><em>The simple dressing was taken from a <a href="http://chefmichaelsmith.com/Recipe/garden-salad-with-house-dressing/" target="_blank"><em>Michael Smith</em></a><em> recipe I recently enjoyed with my gourmet group. This salad looks beautiful with the dark greens, pink melon and white cheese, and the dressing is strong in flavour to pair up with the kale. The toasted nuts create a lovely crunch and nutty flavour to the fresh produce. A great pairing of food in every way...and a big hit with all my friends who have tried it.</em></em></div>
<br /><em></em><br />
<em>One of my pet-peeves of salads is when they are made in bowls and all the toppings are either on the top (so the first few to eat get them all) or they all fall to the bottom (and the last to eat it get them all). My solution to this problem...to create a salad on a plate. The bigger the salad, the bigger the plate and ALL toppings are equally distributed and enjoyed by all. Plus it looks so much more appetizing with all the toppings visible. So here is to Plate salads!</em><br />
<br />
<br />
<br />
<div style="text-align: center;">
<strong><span style="font-size: x-large;">Watermelon Kale Salad</span></strong></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIM2bNeRVFkfjp6SfjmhyphenhyphenbDrs_sR9w1zQM2qsMKlQpwyVvXX_lJnPEYQ6nAMrA8NdUcnFzIDfXRSXOFi89qzRGUF5t6W1Y-qr1wsMBiEO3mJmJygGqZlz2FGojZD1c2gjTeqT6U_FIHE/s1600/IMG_5615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIM2bNeRVFkfjp6SfjmhyphenhyphenbDrs_sR9w1zQM2qsMKlQpwyVvXX_lJnPEYQ6nAMrA8NdUcnFzIDfXRSXOFi89qzRGUF5t6W1Y-qr1wsMBiEO3mJmJygGqZlz2FGojZD1c2gjTeqT6U_FIHE/s320/IMG_5615.JPG" width="320" /></a></div>
<br />
<strong>Dressing:</strong><br />
2 Tbsp Balsamic Vinegar<br />
2 Tbsp Dijion mustard<br />
1 - 2 Tbsp liquid honey (or applebutter, or maple syrup, or agave nectar)<br />
4 Tbsp Olive Oil<br />
Sea Salt and Black pepper<br />
<br />
Using a shaker or bowl that allows for good whisking, add the vinegar, mustard and honey and whisk or shake until well mixed. Add in the oil and whisk/shake until blended. Season with sea salt and fresh black pepper. You can make a large batch and store the remaining dressing for a week in the fridge.<br />
<br />
<strong>Salad:</strong><br />
<em><span style="font-size: x-small;">* please note all amounts for the salad are approximate. I never measure my ingredients for something like this so the amounts are approximate.</span></em><br />
5 cups Kale* - cut into fine pieces ( or as much as you need for your salad) <br />
1- 2 cups Watermelon - bite-size cube pieces<br />
1 cup cucumber - diced into bite-size pieces<br />
1/4 cup Almond pieces - lightly toasted<br />
1/4 cup Feta Cheese - crumbled<br />
1/2 cup Fresh cilantro - finely chopped <br />
<br />
In a larger bowl, place the Kale and cilantro. Toss with the desired amount of dressing. As the kale has a stronger, thicker leaf, it will not wilt with the dressing on it like regular lettuce would but leftovers may be soggy leaves by the following day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpCcq1Kl6N8xqWrhTJwmQeg2mCJQ5BWjNfz3Nccrf75AeF0wSSdfq_JylKnti0bkQRylp0TaePT8nuZ3CupSPvdxQFec4x6_YCNk8k1EsYppxypYMafwOBcCelmb5D2qT20eWYwziZYk/s1600/IMG_5610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfpCcq1Kl6N8xqWrhTJwmQeg2mCJQ5BWjNfz3Nccrf75AeF0wSSdfq_JylKnti0bkQRylp0TaePT8nuZ3CupSPvdxQFec4x6_YCNk8k1EsYppxypYMafwOBcCelmb5D2qT20eWYwziZYk/s320/IMG_5610.JPG" width="320" /></a></div>
<br />
<br />
Using a large serving plate, place the kale over the plate. Sprinkle the remaining ingredients over the the kale to create a beautiful artwork of food. Enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnqKuNJ6JYtPB9KjUOu2Dla3hFksSqmnhvWcDsIQTi3k9yE_jias5u-aGeNVK2sMPvqt_Ec1scKGD8cUlEEZ7qSLJWYREtcJ0afBG0gbTImzYbl45wDfOIDUGbXt43rMRZzOHffEvXWk/s1600/IMG_5617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnqKuNJ6JYtPB9KjUOu2Dla3hFksSqmnhvWcDsIQTi3k9yE_jias5u-aGeNVK2sMPvqt_Ec1scKGD8cUlEEZ7qSLJWYREtcJ0afBG0gbTImzYbl45wDfOIDUGbXt43rMRZzOHffEvXWk/s320/IMG_5617.JPG" width="320" /></a></div>
<br />
<br />
<span style="font-size: x-large;"><strong>Cook's Notes:</strong></span><br />
<strong><span style="font-size: large;">Kale</span></strong> - For those new to kale, it is a member of the cruciferous family (ie broccoli and cauliflower) and has great nutritional values - raw, steam, sauted, or cooked. It can be mixed in with other greens, added to soups and stews and is often used in smoothies. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcggf4uA55I_drLrqWWTYRnJPua85c97OzRFz8a_Cf6UOftmjaoY3o3Yi8s4o16XygUdS55CHmAf_wF-Rav78UTp26fEqYOyJrrYqjPNcucistWj0skPM-UTk3s41venIqDYgEdCLwOGk/s1600/IMG_5744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcggf4uA55I_drLrqWWTYRnJPua85c97OzRFz8a_Cf6UOftmjaoY3o3Yi8s4o16XygUdS55CHmAf_wF-Rav78UTp26fEqYOyJrrYqjPNcucistWj0skPM-UTk3s41venIqDYgEdCLwOGk/s320/IMG_5744.JPG" width="320" /></a></div>
<br />
<em>From the picture of my garden, you can see the frilly edge of the kale, and it is very easy to grow and harvest. So far it is bug-free as well. In contrast with my overgrown squash plant and the light green leaf lettuce, the kale has a bluegreen color which I like on my plate. </em><br />
<em>For enjoying in my salad, I will either cut my kale with a knife into thinner slivers (a bit like you cut cabbage) or tear it into small bite-size pieces. Some say to massage your kale before cutting and dressing it to decrease the bitter taste. I have not been hard-core on this as my kale is young and more tender but it may be worth trying.</em><br />
<br />Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com3tag:blogger.com,1999:blog-5668181147634361718.post-11871622042153410552012-04-18T21:57:00.000-04:002012-04-18T21:57:42.203-04:00Fresh Herb Goat Cheese Spread<em>Here is a fantastic new appetizer spread/dip that is a guaranteed hit with any crowd...I am always asked for the recipe! It took me a while to make this cause we do not often have the soft goat cheese in our fridge but now that we all enjoy this spread, goat cheese is almost always on-hand. It is perfect for the upcoming BBQ party season. This tastes really fresh, nutritional in it's 'rawness' (a lot of calcium in parsley)and hugely versatile IF you have leftovers!</em> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MSLJWv0KPFeTd7qjXNX1T-NhyphenhyphenfYZ1CzcqEK_dNWrrePD2Ukp8MdfRFhQZ758csRD1HSd2ELnGLFxDMSbGt0UlaUpFOtOPtLfvmBzFDku373mLBikDs6FyIz8NdrOKzLcW3L-HiN3mDY/s1600/IMG_5229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MSLJWv0KPFeTd7qjXNX1T-NhyphenhyphenfYZ1CzcqEK_dNWrrePD2Ukp8MdfRFhQZ758csRD1HSd2ELnGLFxDMSbGt0UlaUpFOtOPtLfvmBzFDku373mLBikDs6FyIz8NdrOKzLcW3L-HiN3mDY/s320/IMG_5229.JPG" width="320" /></a></div><br />
<em>If you do not think you are a 'goat cheese' fan, please do not pass on this. Tasters have often told me it does not taste like the strong goat cheese they expected which would be due to the yogurt mixed in and the strong herb flavours on top. The yogurt also helps to create a creamy, smooth cheese that is more spreadable than just goat cheese. And the mix of herbs is really versatile. Feel free to mix it up with what you have growing in your own garden to create something unique every time.</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCde9W5sCHIGNHfsF7AOA1xgjdTyUc_tY9IrnhdQlBFbi0ILrCPVv5JyQp4K77_ra9VxAxBwifDTclin0aZILRc11GOpK-CihfNZpspNLnIZzWdNTM-DCCCjC6kmL4zpDniIDXW946Z-M/s1600/IMG_5217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCde9W5sCHIGNHfsF7AOA1xgjdTyUc_tY9IrnhdQlBFbi0ILrCPVv5JyQp4K77_ra9VxAxBwifDTclin0aZILRc11GOpK-CihfNZpspNLnIZzWdNTM-DCCCjC6kmL4zpDniIDXW946Z-M/s320/IMG_5217.JPG" width="320" /></a></div><br />
<em>Inspiration came from friends Carolyn and Debbi who made this from the Simply Balanced cookbook. I found a few tweaks of my own made it even more enjoyable for my liking and easier to make. Let me know what you think! Be sure to read all the variations and options for using a spread like this in your meals.</em><br />
<br />
<span style="font-size: x-large;">Fresh Herb Goat Cheese Spread</span><br />
<br />
1 - 1 1/2 cup fresh cilantro - finely chopped or snipped<br />
1/2 - 1 cup fresh parsley - finely chopped or snipped<br />
1/2 cup additional fresh herbs like basil, thyme, mint, tarragon - optional<br />
150 grams Goat cheese or small cheese log (picture above is a large goat cheese 300 g)<br />
1/4 cup plain yogurt<br />
1/4 cup sun dried tomatoes - finely chopped<br />
1/4 cup walnuts - finely chopped<br />
2 Tbsp Olive Oil<br />
1 clove garlic<br />
1/4 tsp sea salt<br />
1/4 tsp black pepper<br />
<br />
Add the goat cheese and yogurt in a small bowl. Using a spoon, combine these to create a smooth, spreadable cheese. Spread this mixture into a 9" pie plate or larger plate making about a 9" circle. It may not appear to be a thick layer but the cheese has a strong flavour and the amount works with the fresh herb layer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTBmRfzcuWivbb4l7VjQx2RqUea30eVvvE2ueCXXHUSMh8uQrDM48grHAbB32Cz0L1AUynq9rorLfmPXFA1Vu0a0lrBCwLSDkHpmkVKTyccFM6w6ZMRVYWeUcIuBltypN04gp2mCnILw/s1600/IMG_5225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTBmRfzcuWivbb4l7VjQx2RqUea30eVvvE2ueCXXHUSMh8uQrDM48grHAbB32Cz0L1AUynq9rorLfmPXFA1Vu0a0lrBCwLSDkHpmkVKTyccFM6w6ZMRVYWeUcIuBltypN04gp2mCnILw/s320/IMG_5225.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: center;">In a separate bowl, add the parsley, cilantro and any other herbs you are using. The fastest and</div><div style="text-align: center;"> easiest way to finely chop the herbs is to put the herbs (and stems included) into a bowl and </div><div style="text-align: center;">using a kitchen scissor, start snipping the herbs until all are finely chopped. No need for a big </div><div style="text-align: center;">cutting board and knife and mess to clean up. Love this method!!! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46Mf_jNx1qCJu8B9IbSMECAZdFPS0Cm0MPPCpY38wGTMTmz0k2LJT2EmTy4pWfqQi1bp4A4LINeOeXrb_HNewS2L3Grn1gLDERVkyhOwnWMnaWZ9NsMIR2qHgGKyBBvBPqCj3pHpKNRE/s1600/IMG_5220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46Mf_jNx1qCJu8B9IbSMECAZdFPS0Cm0MPPCpY38wGTMTmz0k2LJT2EmTy4pWfqQi1bp4A4LINeOeXrb_HNewS2L3Grn1gLDERVkyhOwnWMnaWZ9NsMIR2qHgGKyBBvBPqCj3pHpKNRE/s320/IMG_5220.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Also, the amount of herbs is not too critical. I prefer cilantro to parsley hence I use more but feel free to mix it up. And the overall amount of herbs you want (before finely chopped) is about 2 cups of loosely packed herbs. By the time I am done mincing it, I get about 1 cup of finely chopped herbs.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add in the garlic, oil, salt and pepper, sun dried tomatoes and walnuts. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2R8GH1StenwAnZ4F-3kTWoyDWwATWQtlEu4p2_tRF5TW8Bi39dkxPYyjbrNjMujmWV_FHIq07fmuCzfarvm4cnQ6s7mszp4dCw84d9SQdCcf8zYoCZlr9VFcVtr41FM7ZwYYwu7FzUP4/s1600/IMG_5223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2R8GH1StenwAnZ4F-3kTWoyDWwATWQtlEu4p2_tRF5TW8Bi39dkxPYyjbrNjMujmWV_FHIq07fmuCzfarvm4cnQ6s7mszp4dCw84d9SQdCcf8zYoCZlr9VFcVtr41FM7ZwYYwu7FzUP4/s320/IMG_5223.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZetq1pHGTKSBGMms3PnLqyFaT6qDwKOO6a1H7ubtuHGHl75j9N7vcnFeMxE4bCrvvrHfRh9XpGwLkhh9LgyP9fZLab28IvazRUgv3VA7V0jzYYZwXOMOuPt-rnB4CgUiw3QSqrnKsTlE/s1600/IMG_5224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZetq1pHGTKSBGMms3PnLqyFaT6qDwKOO6a1H7ubtuHGHl75j9N7vcnFeMxE4bCrvvrHfRh9XpGwLkhh9LgyP9fZLab28IvazRUgv3VA7V0jzYYZwXOMOuPt-rnB4CgUiw3QSqrnKsTlE/s320/IMG_5224.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Let the mixture to sit for 15 - 30 minutes, if you have time, to allow the flavours to blend.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGoWH9aMyaXIXJ0I9DE7D7drYscpsIJQFK1U63dDV9_EzG53a4UUAfNqjBF7olq5T0JplGHFw9e_7temzm4dugb33wJ19UnqcWaNe4wn_xAsBe3LU6sazuC-K7OI3yljhBxHmZIIaUVs/s1600/IMG_5226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGoWH9aMyaXIXJ0I9DE7D7drYscpsIJQFK1U63dDV9_EzG53a4UUAfNqjBF7olq5T0JplGHFw9e_7temzm4dugb33wJ19UnqcWaNe4wn_xAsBe3LU6sazuC-K7OI3yljhBxHmZIIaUVs/s320/IMG_5226.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: center;">Add the fresh herb pesto on top of the goat cheese mixture. </div><div style="text-align: center;"> It presents nice if you leave goat cheese showing on outer edge.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrW4kwR18G1jkO21sFWnnTOsY4vPMpcYonYCigVjJqJxTP1tlzxWslpAeBUqhgE-3ts78K2N1E1QX5YL63S12OP0v7MKHunH4JRdHIqT60wIf0KOErGejgaHDqOM-HntiKn2IqqBaVkE0/s1600/IMG_5227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrW4kwR18G1jkO21sFWnnTOsY4vPMpcYonYCigVjJqJxTP1tlzxWslpAeBUqhgE-3ts78K2N1E1QX5YL63S12OP0v7MKHunH4JRdHIqT60wIf0KOErGejgaHDqOM-HntiKn2IqqBaVkE0/s320/IMG_5227.JPG" width="320" /></a></div><br />
<br />
<div style="text-align: center;">Serve immediately with your crackers of choice or refrigerate until needed. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVPqLUhG-VPRLvXN28ZDBdkMxue4QHSmGsXWf5DnVJoR88FE4bXSOq98Y9FISLvCK0lrVA_7Ne5ZYgZxowD2XVYdw5Hd4dYC4Pl7z7NnHcIYp-g5ASgEnswwbgNZIcWyOqM1GQh_tfsM/s1600/IMG_5230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipVPqLUhG-VPRLvXN28ZDBdkMxue4QHSmGsXWf5DnVJoR88FE4bXSOq98Y9FISLvCK0lrVA_7Ne5ZYgZxowD2XVYdw5Hd4dYC4Pl7z7NnHcIYp-g5ASgEnswwbgNZIcWyOqM1GQh_tfsM/s320/IMG_5230.JPG" width="320" /></a></div><br />
<br />
<strong>Variation 1 - Lemon</strong><br />
Add the zest of half a lemon to the herb mixture before layering on the goat cheese.<br />
<strong>Variation 2 - Balsamic</strong><br />
Drizzle a quality balsamic vinegar over the herb topping or add it into the herb mixture before adding to the top of the goat cheese.<br />
<strong>Variation 3 - Baked</strong><br />
Combine the cheese and herb mixture and using a oven-proof dish, heat the mixture (about 400F for 10 min) and serve warm with crackers.<br />
<strong>Variation 4 - Burger/Sandwich spread</strong><br />
Mix the cheese and herbs and add the spread onto burgers, sandwiches or fresh bread.<br />
<strong>Variation 5 - Pasta</strong><br />
Add to pasta for a cheesy herb pasta. Mix in sauteed zucchini and peppers with a side of BBQ meat.<br />
<strong>Variation 6 - Pizza</strong><br />
Mix the cheese and herbs together and add to a pizza crust/tortilla. Top with olives, tomatoes, red onion, zucchinis and bake/broil.Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com1tag:blogger.com,1999:blog-5668181147634361718.post-73523094567136155302012-04-17T18:01:00.001-04:002012-04-17T22:19:04.038-04:00Fiesta Chicken<em>I recently borrowed a cookbook called Gourmet Nutrition from a friend and started to try out several new recipes. As I flipped through the book and its delicious looking pictures, there was one recipe that immediately caught my eye and I could hardly wait to try. It was filled with bite-size food and a beautiful mix of colors and it had a Mexican flavour to it. (My picture below does not have all the toppings yet but shows the colors nicely!) </em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsoq8GvDM6Nqeyqxfpj21Tq4hflX5-rh7uQNDgGoDoa29Yz2VpbTBzEOgeiElsKKqVEO4QQbfk0lIbOnqJiRj17TPzRKjBiax-ghXceRo43HaqwUJ3zCJiAHrRCYgb9BXNwCYgTpe7l4/s1600/IMG_5173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLsoq8GvDM6Nqeyqxfpj21Tq4hflX5-rh7uQNDgGoDoa29Yz2VpbTBzEOgeiElsKKqVEO4QQbfk0lIbOnqJiRj17TPzRKjBiax-ghXceRo43HaqwUJ3zCJiAHrRCYgb9BXNwCYgTpe7l4/s320/IMG_5173.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<em>When I got cooking in my kitchen, I had fully expected to make the dish as instructed but had a last minute thought (due to a child preference) and tweaked it just a little. As I stirred the dish, I knew what I made was going to be good based just on how it looked and started taking pictures even though I had no plans to blog it. Once I finally got to sit down and eat it, I was in love. We all loved it a great deal. The sweet and spicy flavours, soft and crunchy foods, the hot food with the cool touch of yogurt - AMAZING!!!</em> <em>Like a party in your mouth!</em><br />
<br />
<em>Aside from the color and flavours already mentioned, this meal is also a favorite for several reasons: </em><br />
<em>1. <strong> Very quick to make (with planning)</strong></em><br />
<em>Since I started meal-planning, it allows me to make extra chicken and roast more veggies (like the sweet potato) ahead with other meals so the bulk of this meal is ready for dicing and heating.</em><br />
<em>2. <strong>A no-grain meal</strong> </em><br />
<em>In my style of cooking, my natural thinking on this meal would be to serve this over a bed of rice, however, my reading has lead me to reconsider just how much grain is in my diet and look to see where it can be omitted - such as this meal. The Gourmet Nutrition cookbook really emphasized this. And really, you do not need it at all. As for the corn, some do consider that a grain however, in my dish, it is a veggie!! I like the yellow color it adds and also the crisp bite of sweetness. </em><br />
<em>3. <strong>A meal with no cheese </strong></em><br />
<em>Again, my cooking instincts on Mexican flavoured food requires cheese but this does not need it. Trust me. Cheese always tastes good on food but it is not needed here at all and I like that. Resist the urge and try it 'naked'. The yogurt topping offers a great creamy texture and flavour contrast in place of the cheese I suppose and fewer calories too!</em><br />
<br />
<em>One last comment that has to be made...the roasted nuts are not optional here. Really. It is the surprise ingredient that helps creates the magic in this dish. Now here is the recipe so that the rest of you can enjoy this delicious meal of beautiful color, textures and flavours. Happy eating!</em><br />
<h3><br />
<span style="font-size: x-large;">Fiesta Chicken </span></h3><br />
2 chicken breasts - cubed and precooked<br />
1 sweet potato * - roasted and diced <br />
1 cup frozen corn<br />
1 cup frozen green peas<br />
1 cup canned beans (black or red) - rinsed thoroughly<br />
1 fresh tomato - diced<br />
1/2 fresh cilantro - finely chopped<br />
1 Tbsp <a href="http://www.livinglifewithfood.blogspot.ca/2012_03_01_archive.html" target="_blank">DIY Taco Seasoning</a> *<br />
1/4 - 1/2 cup water (or more as needed)<br />
1/2 cup almonds - roasted and chopped<br />
1/2 - 1 cup plain yogurt *<br />
<br />
In a large skillet, add the cooked chicken, sweet potato cubes, corn, peas, beans, seasoning and water. Mix thoroughly and heat through. Add more water if necessary so the food does not stick in the pan. Add the diced tomato and fresh cilantro and heat for another minute or two.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gta_xu_B-4iWeRvqR-ghyphenhyphenytK9ewQpRi4CuvG_8Y66TTWJwhk8I3o0NRayERnUOrpYqIzlx4rzPTUlGHFsHTfrO8_JxkdEcHZnw5KqhvUIn5fg_EkoVpD4st4QmCmHL1PtLBNA0KU0kA/s1600/IMG_5165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gta_xu_B-4iWeRvqR-ghyphenhyphenytK9ewQpRi4CuvG_8Y66TTWJwhk8I3o0NRayERnUOrpYqIzlx4rzPTUlGHFsHTfrO8_JxkdEcHZnw5KqhvUIn5fg_EkoVpD4st4QmCmHL1PtLBNA0KU0kA/s320/IMG_5165.JPG" width="320" /></a></div><br />
To serve, top with a dollop of plain yogurt and roasted almonds (they are not optional!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwEM6ife1gp8Xj-wRXqHK9jWYxCHf7viz21PfoWjfE7Cud-C4PevvZduPHupMYcMNhWujwAHwsTz6mnDZg1o5lObzBqIrD-k1VdRWBYNNkrf-ckQVGLQM2WtB1ZaubdV3_lHIjBfc8es/s1600/IMG_5179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwEM6ife1gp8Xj-wRXqHK9jWYxCHf7viz21PfoWjfE7Cud-C4PevvZduPHupMYcMNhWujwAHwsTz6mnDZg1o5lObzBqIrD-k1VdRWBYNNkrf-ckQVGLQM2WtB1ZaubdV3_lHIjBfc8es/s320/IMG_5179.JPG" width="320" /></a></div><br />
<h3>Cook's Notes:</h3><strong>Roasted Sweet Potato</strong> - For this dish, it works fastest to use a pre-cooked sweet potato. After it is cooked, a cooled potato will chop us easily and hold it's shape better. <br />
The baking process allows the natural sugars to roast and creates a sweeter potato and it is simple. Just 1. wash the skins and add the potatoes to a baking dish. <br />
2. Poke them with a fork to allow the steam to escape and prevent explosions.<br />
3. Cover the dish with a lid or foil (I find they bake faster this way)<br />
4. Bake at 350 F for about 30 - 45 min or until desired for cooking purposes. Test with a fork to see how firm the potato is. This amount of time will depend on how big the sweet potatoes are. When using sweet potatoes in pieces for this dish, they can be baked a little less so they remain in shape (hence less baking time). If using your potatoes for mashed sweet potatoes, then I would bake at least an hour or more.<br />
<br />
<strong>Roasted almonds</strong> - For a recipe like this, it really does not matter if you use raw or roasted almonds but I really prefer the flavour of the roasted and the crisper crunch. <br />
1. To roast them, I chop the almonds in a food chopper or with a knife on a cutting board to desired size.<br />
2. Using a frying pan on your stove top, heat the pan over med heat and add the chopped nuts. Add the nuts to a dry pan and stir them until they become golden and smell fragrant. If you walk away, they are likely to burn - the laws of cooking.<br />
<br />
<strong>DIY Taco Seasoning</strong> - I posted this recipe a few weeks ago on my blog. Any taco seasoning mix can be used for this recipe but the amount will vary.<br />
<br />
<strong>Plain Yogurt</strong> - My family uses plain yogurt in place of sour cream. It is a very easy swap to make and prevents me from having both yogurt and sour cream in the fridge. Plus the yogurt does have healthy bacteria in it that sour cream does not have. If you don't have plain yogurt, feel free to use sour cream.Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-83526425365975799602012-03-15T21:11:00.002-04:002012-03-15T22:01:13.390-04:00DIY - Taco Seasoning<em><br />
</em><em>I enjoy mexican foods any time of the year. When I make it myself, I don't really make what some would deem "true" mexican foods but rather the classic, americanized idea of tacos and taco salad and the wonderful variations that come from this. This seasoning mix adds some great punch to any choice of meat, soup or to sourcream/cream cheese to make a dip.</em><br />
<em><br />
</em><br />
<em>I know some would ask "why bother?" when you can buy a $1.00 package mix. Buying it is certainly easier indeed but I am learning that "easy" is not always "better". The primary reason I made it was because I did not like what I saw in the ingredient list of the mix I did buy for $1.00...reason enough for me. Some of you might like to do it just so you can say "I did it!". Others of you might just be curious enough to try. As is true with most of life, even the simple things (like this seasoning) taste better when you take time to do it yourself. Whatever your reason, if you try it, I have no doubt you will enjoy it so much that you will make it again once your mix is gone!! </em><br />
<em><br />
</em><br />
<em>This recipe was inspired by </em><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/mojo-roasted-pork-tenderloin-and-sweet-potato-quesadillas-with-salsa-verde-crema-recipe/index.html" target="_blank"><em>Emeril's Southwest Seasoning</em></a><em> however I have cut down on the spice to accomodate my family's milder taste buds. I think it still has a great kick to it for "family- friendly" food.</em><br />
<br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQtHIYzTYdY8j7kmMFkvtpxT5xqWnJbje9lotkGL98gOf27L3X6lPihaoyeureYeowmyAxbT1WK4zIWD9qUh3PoDEtg7nX0gwlHliTO9iDsEKpxoGqlaBIzN3TTlQTffJvurT3Th_P34/s1600/IMG_5155.JPG" imageanchor="1" style="clear: right; cssfloat: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img aea="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQtHIYzTYdY8j7kmMFkvtpxT5xqWnJbje9lotkGL98gOf27L3X6lPihaoyeureYeowmyAxbT1WK4zIWD9qUh3PoDEtg7nX0gwlHliTO9iDsEKpxoGqlaBIzN3TTlQTffJvurT3Th_P34/s320/IMG_5155.JPG" width="212" /></a><span style="font-size: x-large;">DIY Mexican Seasoning</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">2 Tbsp chili powder</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;">2 Tbsp paprika</span></div><span style="font-size: large;">1 Tbsp ground coriander</span><br />
<span style="font-size: large;">1 Tbsp garlic powder</span><br />
<span style="font-size: large;">1 Tbsp oregano</span><br />
<span style="font-size: large;">1 Tbsp sea salt</span><br />
<span style="font-size: large;">2 tsp cumin</span><br />
<span style="font-size: large;">1 tsp black pepper</span><br />
<span style="font-size: large;">1/2 tsp cayenne pepper</span><br />
<span style="font-size: large;">1/2 tsp crushed red pepper</span><br />
<span style="font-size: large;"><br />
</span><br />
<em>Warning: before needing this mix for a recipe, you may be required to go shopping first to ensure you have enough of the specific spices =)</em><br />
<br />
I would highly suggest pulling out all your spices needed for this recipe and lining them up on your work surface along with sufficient measuring spoons (this may require a trip to your grocery store or bulk food store to get enough of each spice first). Use a large bowl with a flatter surface, or even a plate lined with parchment paper (or even regular clean paper). Measure out all your spices onto the plate/bowl placing each new spice in a different spot*. Once all the spices have bene measured, mix and store in a "DIY" jar!* This makes approximately just over 1/2 cup of taco mix<br />
.<br />
Use 1 - 2 Tbsp seasoning for 1 lb ground meat or as desired. *<br />
<br />
<br />
<span style="font-size: large;"><strong>Cook's Notes:</strong></span><br />
<span style="font-size: large;"><strong>Combining ingredients</strong>:</span> I learned from a wise chef, that when mixing spices such as this or making a curry, it can be easy to forget which spice was added if you just dump them in randomly into a jar. One tip she suggested was using a larger bowl or even a plate ( line with parchment paper to allow you to pour it easily into a smaller jar once you are done), and dump each spoon in a separate place so you can see where each item is and if it is two or three measurements there already. I do this and not only does it make sense, it makes it quite beautiful too!<br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ihcvjI0u693gRbtdQV8LrE1QeGSOsLRlHyfGXwtgBfQHymTIP-7ZSXB_81pHrjMeepB5_Q3vsnImx8RyJF9k4BPeHq38Ct5TfY_MwDzQa4wnbYgAamQNlKXp9aV9fexZ2jSYTt_06Bs/s1600/IMG_4993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ihcvjI0u693gRbtdQV8LrE1QeGSOsLRlHyfGXwtgBfQHymTIP-7ZSXB_81pHrjMeepB5_Q3vsnImx8RyJF9k4BPeHq38Ct5TfY_MwDzQa4wnbYgAamQNlKXp9aV9fexZ2jSYTt_06Bs/s320/IMG_4993.JPG" uda="true" width="320" /></a></div><br />
<div style="text-align: center;">Measurement Conversions:</div><div style="text-align: center;">1 Tbsp = 3 tsp</div><div style="text-align: center;">4 Tbsp = 1/4 cup</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYkd0-DImtVB0GYHwAwTVgGrKx0-w0pJJi3HgmDoHC7oXhXlBa8rH4mYC5W7VUEkKA6lq7Dgjj4QJYEk6rioMyOLOrPkC4DDbXeFK9nG3gR3tevjXYfRuQAV6xaGlqzUn1MsmFHKoxG4/s320/IMG_4999.JPG" uda="true" width="320" /></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFqnf33HUGxCFd-Yx_XtC7WYhc_NJXvaINAFlTmAQh4tmSe6km-PhNycROMmmkZAY50V1tWV0UNGRA4uEokjw1f9C4l_Q4BUjiL_igxdhZvp9vr4AhthbSNyjWFko2FlcaNT9FO5N9Qk/s1600/IMG_5157.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><span style="font-size: large;"><img aea="true" border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFqnf33HUGxCFd-Yx_XtC7WYhc_NJXvaINAFlTmAQh4tmSe6km-PhNycROMmmkZAY50V1tWV0UNGRA4uEokjw1f9C4l_Q4BUjiL_igxdhZvp9vr4AhthbSNyjWFko2FlcaNT9FO5N9Qk/s400/IMG_5157.JPG" width="400" /></span></strong></a><strong><span style="font-size: large;">The Labeller:</span></strong> I'll be the first to admit this item is completely unnecessary in life, but when you have one....so fun!! Makes all those efforts to do things yourself so much more complete, professional and fun! I would hate to be without mine.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong><span style="font-size: large;">How to use the seasoning:</span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1. Add to ground beef for taco meat.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2. Add to soup for a taco soup flavour (ground beef, tomatoes, corn, beans, beef stock, seasoning as desired).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3. Add to cream cheese/sourcream mix for layered taco dip.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4. Use as a run on chicken, fish, beef or pork and grill.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-49435247648024720612012-01-31T21:44:00.000-05:002015-01-22T11:16:34.530-05:00Orange Cranberry Loaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuFTeqVcTqc6HWlW5QERrcPUYbIpienioWSGb_tEtXX1RFL9xauju5tBSjjqhgRaPG0vDmNg1B2J4S1lD_dMpdnaPlN2e2w49yA-jIVW2lQOyzUz8ggGUbVbXhYOfRYi4U84eO9AHeCo/s1600/IMG_4887.JPG"><span style="font-family: Verdana, sans-serif;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuFTeqVcTqc6HWlW5QERrcPUYbIpienioWSGb_tEtXX1RFL9xauju5tBSjjqhgRaPG0vDmNg1B2J4S1lD_dMpdnaPlN2e2w49yA-jIVW2lQOyzUz8ggGUbVbXhYOfRYi4U84eO9AHeCo/s320/IMG_4887.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></span></a><span style="font-family: Verdana, sans-serif;"> </span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><em>I made this recently to share with friends while we talked about food...what else do foodie friends do when they get together!!! We all LOVED eating this loaf. In fact, we all ate more than the "polite" serving cause it was just so good. And requests were made for the recipe so here it is!</em></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
<em></em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>Hope you have some time to bake this for your friends and family this winter too. I currently have one in my oven to enjoy with a good friend later today. Food is so worth sharing. </em></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><em>Oh yeah, credit for this original goes to my mother in-law, who got it from "Aunt Minka" , who got it from a cookbook called "Schmecks Appeal" - definite Dutch or Mennonite roots in that word "Schmecks"! Love it! I just swapped out the wheat and sugars!</em></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">Orange Cranberry Loaf</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 cups spelt flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 tsp sea salt</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 tsp xanthan gum (optional)*</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/4 cup butter - room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 egg - lightly beaten</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup orange juice - fresh is best*</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">3/4 cup apple butter * or palm sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">grated rind of 1 orange or 3 drops Wild Orange oil*</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 - 1 1/2 cup fresh cranberries - chopped*</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 cup nuts of choice (optional)</span><br />
<span style="font-family: Verdana; font-size: x-small;">* See Cook's notes below</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">In a large bowl, mix together all the dry ingredients (flour, salt, soda, powder, and xanthan gum). Cut in the butter until it creates a fine crumb (or you can basically not tell it is there).</span><br />
<span style="font-family: Verdana, sans-serif;">In another bowl, whip/whisk the egg, add the juice and apple butter and mix well. Add the wet to the dry ingredients and mix until it is just moist. Gently fold in the cranberries and nuts.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Using a loaf pan (approx 4 x 8)., line it with parchment paper for easy removal of the baked loaf. Pour the batter in the loaf pan. Spread the batter to the sides and corners so it is lower in the middle - this helps to avoid a high center that is unbaked.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YMCURUgFyRNdnwOmnEBn-5_-cc3xzd6KBU9hyJLNLVMb1Uu1l-Gi6UXjkS3ib-YXZS0TsBm0gubD-rO8EwN8wEp8Vu60zMZRxeCyXN2JqHjXzEt1yWnpnGAXfmXay_UXlm2QXM5rd5Y/s1600/IMG_4974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YMCURUgFyRNdnwOmnEBn-5_-cc3xzd6KBU9hyJLNLVMb1Uu1l-Gi6UXjkS3ib-YXZS0TsBm0gubD-rO8EwN8wEp8Vu60zMZRxeCyXN2JqHjXzEt1yWnpnGAXfmXay_UXlm2QXM5rd5Y/s320/IMG_4974.JPG" height="212" sda="true" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Bake at 350 F for 1 hour. Allow to sit for 5 minutes before removing from the pan. Allow it to cool another 10 minutes before slicing. Serve with a hot beverage and enjoy with a friend! Really the best if eaten the day it is made. It is so low in fat that it tends to dry out quickly.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">For muffins, scoop the batter into 12 muffin cups (greased) and bake for 18 - 20 minutes.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDBbuPgsdm9TOFk4Btps96-c5IRw9ZDJ22V8lDy3BhWkMcu_cRTAV0alAHh27f4YOMi9uXM22ZG5dRYwVRmLVFDIP0eKZcNLx3cy6YpPnF89v-1E1tpG_n2xbhDGOlcur_x7sLM_pfig/s1600/IMG_4889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDBbuPgsdm9TOFk4Btps96-c5IRw9ZDJ22V8lDy3BhWkMcu_cRTAV0alAHh27f4YOMi9uXM22ZG5dRYwVRmLVFDIP0eKZcNLx3cy6YpPnF89v-1E1tpG_n2xbhDGOlcur_x7sLM_pfig/s320/IMG_4889.JPG" height="212" rea="true" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Cook's Notes:</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Xanthan Gum</strong>: this is a white powder that helps the crumb to stay together. This loaf can be made with Spelt flour and no xanthan but you will notice if the loaf is left for a day or more, the loaf will tend to fall apart very easily - crumbly. So your choice. I try to use less of it in my baking but even a 1/4 tsp can make a difference.</span><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKen8O84MQTe-Dp5nGLucrDv8zBUEswd9bVilrG0VF3490B2ftPEFmknqvCMwS-72izI0E-uapP2S1oN_ZTre2QA3yOJ6ePDFuOMDH4rcXtAJNruS7Y4vW1BkP9Oft-T72Bn0m2bchkos/s1600/IMG_4963.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKen8O84MQTe-Dp5nGLucrDv8zBUEswd9bVilrG0VF3490B2ftPEFmknqvCMwS-72izI0E-uapP2S1oN_ZTre2QA3yOJ6ePDFuOMDH4rcXtAJNruS7Y4vW1BkP9Oft-T72Bn0m2bchkos/s200/IMG_4963.JPG" height="132" sda="true" width="200" /></a><span style="font-family: Verdana, sans-serif;"><strong>Orange juice:</strong> since this recipe requires at least one fresh orange for the zest, I say just buy 2 oranges and squeeze out all the fresh juice inside. Most delicious. Of course, having a good juicer is most helpful in doing this. I highly recommend the pampered chef one - LOVE MINE!!!</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeLfENuyxDD_usJqVq5de2BDY2f-hwH9VDjP4Qz6VVYO-tZEhM5P4MjPIU64PDAVNyKcL-FYx0sZBh88Eth6f9FxXwa0L6RsXnWJS6S-eD_cRuR2g9D3z9n8-bJ3XZiuaM0FdfwZqdjc/s1600/oat+bran+muffins+012.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeLfENuyxDD_usJqVq5de2BDY2f-hwH9VDjP4Qz6VVYO-tZEhM5P4MjPIU64PDAVNyKcL-FYx0sZBh88Eth6f9FxXwa0L6RsXnWJS6S-eD_cRuR2g9D3z9n8-bJ3XZiuaM0FdfwZqdjc/s200/oat+bran+muffins+012.JPG" height="200" rea="true" width="150" /></a><span style="font-family: Verdana, sans-serif;"><strong>Apple Butter: Wellesley brand is my preference.</strong> Check out my page on "sugars" for more details on this specifics of this but it is my Sweetener of choice. This can be made with other sugars - I would try maple syrup or palm sugar before heading to the refined brown sugar.</span></div>
</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBfvPLVCMbRu8dY-cqz2UhZZYu0SiMiPyf0ZWvLLEQF7HVqRFrn1mB8ckm-NhBfQtR8WYj2wNP4usbqhv8TkbmwDAN2GE7pPmiVhTvJWy-4gSd9jAmxhcSxEvko1h4JZZzJiYqyAKATw/s1600/IMG_4973.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBfvPLVCMbRu8dY-cqz2UhZZYu0SiMiPyf0ZWvLLEQF7HVqRFrn1mB8ckm-NhBfQtR8WYj2wNP4usbqhv8TkbmwDAN2GE7pPmiVhTvJWy-4gSd9jAmxhcSxEvko1h4JZZzJiYqyAKATw/s200/IMG_4973.JPG" height="132" sda="true" width="200" /></a></div>
<span style="font-family: Verdana;"><strong>Cranberries:</strong> You may want to cut up your cranberries a bit before adding them. Large berries can create soggy pockets which no one likes. Plus the loaf is not super sweet and with just a small tart bite, it is more enjoyable.</span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<a href="http://www.doterra.com/images_tools/images_photos/15ml%20HighRes/WildOrange_15ml.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.doterra.com/images_tools/images_photos/15ml%20HighRes/WildOrange_15ml.jpg" height="200" width="150" /></a><span style="font-family: Verdana, sans-serif;"><b>Wild Orange Oil:</b> I have recently purchased doTERRA oils and have had some fun replacing oils for flavouring in my baking. If you have an orange oils other than from doTERRA, PLEASE be sure it is safe for internal use as marked on the bottle, or contact me and I will help you get some.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="clear: both; text-align: left;">
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="http://picasa.google.com/blogger/" target="ext"><span style="font-family: Verdana, sans-serif;"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></a></div>
</div>
Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com3tag:blogger.com,1999:blog-5668181147634361718.post-16456581172519306652011-05-30T22:19:00.000-04:002011-05-30T22:19:41.734-04:00Penanapple Wraps<em><span style="font-family: Verdana, sans-serif;">My kids love to cook and so a month or two ago, I signed up for a free cooking class that all of us could do together. Unfortunately, we had to cancel the class due to other events that had to happen on that same day. So in efforts to make up for it, the kids and I have been going through a fun kids cookbook to make more foods together in our own kitchen. And today, we discovered this gem of a recipe. So simple yet so different and refreshing AND completely naturally sweet. (I have to admit I was a little surprised the recipe used a fruit for sweetness!) </span></em><br />
<em><span style="font-family: Verdana, sans-serif;">My kids loved helping to make these wraps and then loved eating them too! What could be better for any parent who has kids to feed. The only possible down-side to this creation is it contains peanut butter which means it cannot be sent to 99% of the schools for lunch (at least in our area). But there are lunches on weekends and spring breaks and summers plus one could easily substitute any nut or seed butter for the peanut butter for those with allergies. I hope you will give it a try - and with your kids if you have any.</span></em><br />
<br />
<em><span style="font-family: Verdana, sans-serif;">We named the recipe "Penanapple Wraps" cause it is more fun but it was called "The Sky is Falling Apples! Wrap" from Disney's </span></em><a href="http://www.viewpoints.com/The-Magic-Kitchen-Cookbook-review-a8bb4"><em><span style="font-family: Verdana, sans-serif;">The Magic Kitchen Cookbook</span></em></a><em><span style="font-family: Verdana, sans-serif;">. </span></em><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>Penanapple Wraps </strong></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong><span style="font-size: small;"><em>(Peanut butter banana apple wrap)</em></span></strong></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbOXy0mXjuUjX7qt5h53jWw1PRyZKBqfkmTLuSBlHnUeXdEq2UmWrHApPkbgvMznqdaVyeqe7hpmwiia7lOUuTWfgusifmSXLJNtOg78u2e3Tgu71bzN3yy16YGl_yr20os9wDzW15_M/s1600/IMG_4093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbOXy0mXjuUjX7qt5h53jWw1PRyZKBqfkmTLuSBlHnUeXdEq2UmWrHApPkbgvMznqdaVyeqe7hpmwiia7lOUuTWfgusifmSXLJNtOg78u2e3Tgu71bzN3yy16YGl_yr20os9wDzW15_M/s320/IMG_4093.JPG" width="320" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">1/4 - 1/2 small banana</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">2 - 3 Tbsp natural peanut butter</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">1/2 apple - chopped into small pieces</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">2 - 3 8" whole wheat tortilla wraps (or wrap of choice)</span></div><div style="text-align: center;"><span style="font-family: Verdana; font-size: x-small;"><em>* See the Cook's notes below for details on the recipe</em></span></div><span style="font-family: Verdana, sans-serif;"></span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Put your peanut butter in a small bowl for mixing.</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-kFSCU5OEXGjng3O_-t5r4gAiFsLWIA0dKYv5tv5gm8Jh9KMCObhPgJWPDKUm53rVjwCvHmaZ9CFilb5TO2TWOyKvA9Fe2ZPKn7ovROzTVprglhjUIbonF-3X_PkYKrULwjgN8OoS7U/s200/IMG_4088.JPG" width="200" /></span></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">Slice the banana into the bowl and mix or mash until it is as mixed as you like.</span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzlvs3uhVxbSKiHFl57WqLxk1uazbzrWTFFWbLenEju4iJNT7jtcXLyPAAct50sPO4NF3_2f8t9cMCLqvMrUuIBor1gqQ_aDMca4oH2zf_WEreWerDjWohgzLK5GDQ8rsWlx5FGhgBSI/s1600/IMG_4089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzlvs3uhVxbSKiHFl57WqLxk1uazbzrWTFFWbLenEju4iJNT7jtcXLyPAAct50sPO4NF3_2f8t9cMCLqvMrUuIBor1gqQ_aDMca4oH2zf_WEreWerDjWohgzLK5GDQ8rsWlx5FGhgBSI/s200/IMG_4089.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9tR3WIpGXk72-zWbAtQpTo4ujOEMtyj7eLm2dQIPzhMCCekAZej1SBk-x184z-Tfvy7YkzbozAXUhscv7hv5_5t2r03adIMkdwKR6RhEfoBIUhPH9SEH9UJ3ICJlbIIsXhnuUdXvX_o/s1600/IMG_4090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="133" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9tR3WIpGXk72-zWbAtQpTo4ujOEMtyj7eLm2dQIPzhMCCekAZej1SBk-x184z-Tfvy7YkzbozAXUhscv7hv5_5t2r03adIMkdwKR6RhEfoBIUhPH9SEH9UJ3ICJlbIIsXhnuUdXvX_o/s200/IMG_4090.JPG" width="200" /></span></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Cut the apple into small, bite-sized pieces.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCDrkoBSPUq4TbIUfwLtN2k3-XzcR_p3ob5dlYcV0-u8W8QUcy5sEC7acf7dyG7_Djk2-BJ-sUY2YcTVt5UjxMtpJNsRoM1G3gdY-7u48LOksi8rrgN3gZGiOm1aY0wQJmcpqP-60jjo/s1600/IMG_4091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPCDrkoBSPUq4TbIUfwLtN2k3-XzcR_p3ob5dlYcV0-u8W8QUcy5sEC7acf7dyG7_Djk2-BJ-sUY2YcTVt5UjxMtpJNsRoM1G3gdY-7u48LOksi8rrgN3gZGiOm1aY0wQJmcpqP-60jjo/s320/IMG_4091.JPG" width="320" /></span></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Spread the peanut butter mixture over the surface of the wraps. Sprinkle the apple pieces over the top and roll up the wrap. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrldoF78CcmokJctVMaeWXMQiDwIKA820Ivp4HUdnAGXOW8jljEVVivq2N8onEILjXZVS8IlYPGD1gqJZ7jCnnxUc_mBZWPP5Ix5X_503-mCDLQ1HHjD-FEhLEEXYM1Z1QuPfAYgdSbw/s1600/IMG_4092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrldoF78CcmokJctVMaeWXMQiDwIKA820Ivp4HUdnAGXOW8jljEVVivq2N8onEILjXZVS8IlYPGD1gqJZ7jCnnxUc_mBZWPP5Ix5X_503-mCDLQ1HHjD-FEhLEEXYM1Z1QuPfAYgdSbw/s320/IMG_4092.JPG" width="320" /></span></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;">Slice as desired and enjoy!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><span style="font-family: Verdana, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWjlB5sIWDHUYyoUtEuWvdjycL4Dv1TOr-GQpDu3nezHPWAZ15oy5hXNKpoiovHod6-P5eh6GicdRaXwoFRzcheDvX4GTnMMjHuDF_62VABhQh2HhB6KRCKNW7JfJDgyUxUMNZziibec/s1600/IMG_4094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWjlB5sIWDHUYyoUtEuWvdjycL4Dv1TOr-GQpDu3nezHPWAZ15oy5hXNKpoiovHod6-P5eh6GicdRaXwoFRzcheDvX4GTnMMjHuDF_62VABhQh2HhB6KRCKNW7JfJDgyUxUMNZziibec/s320/IMG_4094.JPG" width="320" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">Cook's Notes:</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: large;">About the banana</span></strong>, you need the banana to add sweetness to the peanut butter so I would not use a green one but perhaps not too overripe either cause then the banana flavour is too strong. So my thoughts are use a banana that you enjoy for just eating purposes.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><strong>About the measurements</strong>:</span> Sorry I am not an "exact" cook when it comes to measuring ingredients in something like this. I hate putting peanut butter in a spoon just to measure the amount so I just estimate. Hope you are okay to go with it. It can be made with more or less of everything to suit your needs.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Verdana;"><span style="font-size: large;"><strong>About the Tortillas</strong>:</span> I normally try to avoid wheat as much as possible. And yes, I do have a spelt recipe to make tortillas on the blog but my real world does not allow me the luxury of time to have those on hand all the time. So do what works for you. When it comes to lunches, much easier to have some purchased tortillas on hand.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><br />
<div style="text-align: center;"><br />
</div>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com0tag:blogger.com,1999:blog-5668181147634361718.post-45501140478565358462011-03-01T23:06:00.003-05:002011-10-12T20:13:10.068-04:00Oat Bran Muffins<span style="font-family: Verdana, sans-serif;"><em>This is a super moist, delicious, low-fat bran muffin. Am I the only one the finds Bran Muffins a comfort food? They always bring me back to my childhood with good memories. But what I also remember is that most recipes I have made over the years had an abundance of oil and sugar. I found my inspiring recipe a few years ago but rediscovered it again more recently and made it "clean". </em></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana, sans-serif;"><em>Last week I made some for my elderly neighbour and he said they were so good, he ate one, then two, then three in one sitting! And then he called me to thank me and ask me for the recipe so his daughter could make them. </em></span><span style="font-family: Verdana, sans-serif;"><em>After that, I knew the recipe had to be shared beyond my kitchen. I hope you will enjoy them. I just put a dozen in the oven while the inspiration carries me on to write the blog....can you smell them?? (I just ate my second one as I edited this post! One is certainly not enough.)</em></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><em>Recipe was inspired by this </em></span><a href="http://www.presidentschoice.ca/LCLOnline/recipes.jsp?recipeId=2039&prepTimeId=100130&skillId=175&type=details"><span style="font-family: Verdana, sans-serif;"><em>Loaf recipe</em></span></a><span style="font-family: Verdana, sans-serif;"><em> .</em></span><br />
<br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>Oat Bran Muffins</strong></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAnS7cHwREy4fufTbtFdT5KRXfA0r1aG-B8n3W9vbHoVJFZqqVuLhg2Cvz42CMOIfgXBb78_yYVNuLT6sLF0xoMfs3Z3WEEOVqf1Aqk8PPmM2AfBueZKbcMmRVQkzMNqrzmzy4XTvGDY/s1600/IMG_4052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAnS7cHwREy4fufTbtFdT5KRXfA0r1aG-B8n3W9vbHoVJFZqqVuLhg2Cvz42CMOIfgXBb78_yYVNuLT6sLF0xoMfs3Z3WEEOVqf1Aqk8PPmM2AfBueZKbcMmRVQkzMNqrzmzy4XTvGDY/s320/IMG_4052.JPG" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">1 1/4 cup spelt flour**</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup oat bran*</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp ground flax</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup unsweetened applesauce</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup yogurt - plain</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup apple butter*</span><br />
<span style="font-family: Verdana, sans-serif;">1 egg</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp oil of choice (coconut, safflower, melted butter etc)</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 - 1 cup fruit of choice*</span><br />
<br />
<span style="font-family: Verdana; font-size: x-small;"><em>* See cook's notes below</em></span><br />
<em><span style="font-family: Verdana; font-size: x-small;">**Recently found the addition of 1/4 c flour made a better muffin. Previously just 1 cup.</span></em><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 375F.</span><br />
<span style="font-family: Verdana, sans-serif;">In a large bowl, stir together the flour, bran, flax, cinnamon, soda, powder and salt.</span><br />
<span style="font-family: Verdana, sans-serif;">In a medium bowl, mix together the applesauce, yogurt, apple butter, egg, and oil. Combine the wet ingredients with the dry and mix in any fruit as desired. Stir until just combined.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HIvBizUVwH1dLRR19fybz4c3tTHGPreEaGHfYT9j23ZjdKH38xwsCv10D6keSslSYbZ1lkRnXnfqRv-ZWhziVsRMMr0CUUGpXd3ybgX7SpRHpHOhQVdJl9ebQ7j3_FB82_QXlIUq7Yk/s1600/oat+bran+muffins+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HIvBizUVwH1dLRR19fybz4c3tTHGPreEaGHfYT9j23ZjdKH38xwsCv10D6keSslSYbZ1lkRnXnfqRv-ZWhziVsRMMr0CUUGpXd3ybgX7SpRHpHOhQVdJl9ebQ7j3_FB82_QXlIUq7Yk/s320/oat+bran+muffins+003.JPG" width="320" /></a></div><span style="font-family: Verdana, sans-serif;">Scoop the batter into a muffin pan (makes 12 muffins).</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6AH5gwJIBCCMofRpkhOyrfX2hNVtg6z3mE6vGsP0b36qKb_hyphenhyphenmrJJQybfVzv9Zxw8C5n2T2z4MHFyw6TQVrSkYaP8rM5XTdWmu8RoL0592JaBMcJFsAZ6QbiJ2JL_HbXejgSqhlTAZM/s1600/oat+bran+muffins+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6AH5gwJIBCCMofRpkhOyrfX2hNVtg6z3mE6vGsP0b36qKb_hyphenhyphenmrJJQybfVzv9Zxw8C5n2T2z4MHFyw6TQVrSkYaP8rM5XTdWmu8RoL0592JaBMcJFsAZ6QbiJ2JL_HbXejgSqhlTAZM/s320/oat+bran+muffins+005.JPG" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Bake for 18 - 20 minutes or until the muffins springs back when touched. Cool in the pan for about 10 minutes before removing to enjoy.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4R2uvnCecU4ki6irDlKY-GP81vVH9JuezpyzHSaf55y-6iZ7yNiewL3mfmPxaxTA2yHK2p_Gb5S8-e95P5N4e09MjqtgWWHGf7p9qDR9dDR1T5l93E2dOlxhAS416qCWP0JYon6I9fw/s1600/oat+bran+muffins+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK4R2uvnCecU4ki6irDlKY-GP81vVH9JuezpyzHSaf55y-6iZ7yNiewL3mfmPxaxTA2yHK2p_Gb5S8-e95P5N4e09MjqtgWWHGf7p9qDR9dDR1T5l93E2dOlxhAS416qCWP0JYon6I9fw/s320/oat+bran+muffins+008.JPG" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>Cook's Notes:</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: large;"><em>Oat Bran</em></span></strong> - In efforts to remove wheat from our diet, I like it's equally close cousin, Oat Bran. It easily replaces wheat bran in recipes but perhaps a little more difficult to find. I have only had success in finding at the bulk food store in our area labelled as Oat Bran Cereal. In your grocery store, try looking where you find oatmeal as I have occasionally seen it there in a box - likely the bottom shelf. If you cannot find it, wheat bran would be fine as well.</span><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeLfENuyxDD_usJqVq5de2BDY2f-hwH9VDjP4Qz6VVYO-tZEhM5P4MjPIU64PDAVNyKcL-FYx0sZBh88Eth6f9FxXwa0L6RsXnWJS6S-eD_cRuR2g9D3z9n8-bJ3XZiuaM0FdfwZqdjc/s1600/oat+bran+muffins+012.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeLfENuyxDD_usJqVq5de2BDY2f-hwH9VDjP4Qz6VVYO-tZEhM5P4MjPIU64PDAVNyKcL-FYx0sZBh88Eth6f9FxXwa0L6RsXnWJS6S-eD_cRuR2g9D3z9n8-bJ3XZiuaM0FdfwZqdjc/s200/oat+bran+muffins+012.JPG" width="150" /></a><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><strong><em>Apple butter</em></strong></span> - I only buy the Wellesley Brand apple butter as it is 100% natural and locally made. It is found at all Bulk Barn stores in Ontario and in Manitoba which would lead me to think all Bulk Barn stores carry it. It is in the cooler area and looks like a caramel molasses color. When I substitute it for sugar, I usually do 3/4 cup apple butter for 1 cup sugar.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: large;"><em>Fruit of choice</em></span></strong> - This recipe is really moist so I find that fresh berries work best. Some ideas to try would include blueberries, cranberries, raspberries, apricots, dates or raisins. You can try it with frozen berries, as I just did mine with frozen cranberries, but I cut them up into smaller pieces first. </span>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com2tag:blogger.com,1999:blog-5668181147634361718.post-68184780347125966292011-02-20T23:15:00.003-05:002011-10-12T20:54:39.490-04:00Chocolate Nut Truffles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOMncqrpBE5XDzIlUpPysXk26N0n6SCLLwUizpisGoY06aRzFtw3AOH5Ub5re5SytECF7_vsKYiVEHpe0sOPYhG8IZbqGklW42lGWimRRoSuCrN7MdwnoA-jojoPtcZFzpblF3EMCeNo/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOMncqrpBE5XDzIlUpPysXk26N0n6SCLLwUizpisGoY06aRzFtw3AOH5Ub5re5SytECF7_vsKYiVEHpe0sOPYhG8IZbqGklW42lGWimRRoSuCrN7MdwnoA-jojoPtcZFzpblF3EMCeNo/s320/049.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;">Here is a wonderful treat that is entirely naturally sweet!</span></em></div><div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;">Just blend it all together</span></em></div><div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;">and roll it into balls</span></em></div><div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;">and you have something delicious and "raw" </span></em></div><div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;">that sugar just can't beat!</span></em></div><br />
<div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;">Be sure to try out both the Chocolate</span></em></div><div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;"> AND Peanut butter versions!</span></em></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The chocolate truffle recipe was taken from the 8Week Challenge Participants Guide (Chocolate Date Balls).</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>Chocolate Nut Truffles</strong></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup packed Dates*</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 ½ cups walnuts</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">½ cup cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">½ cup unsweetened coconut* - toasted</span><br />
<span style="font-family: Verdana; font-size: x-small;">* See Cook's Notes below.</span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Stuff your dates into a 1 cup measure. Really pack them down. </span><span style="font-family: Verdana, sans-serif; font-size: large;"> </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"> </span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Using a food processor (mine is 14 cup) place the dates inside and process. Add the walnuts and process again until they are as small as you can get. Scrape down the sides as necessary. Add the cocoa and coconut and blend until a small crumb size is obtained.</span> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaHN3AWFTA13ZXbsWe2JemBLxkz4ufaDXMJ-0oqA4VR_ljmisaLW3jhqq2SyawvXqnZM_8br7Roa54W6YLVrOuai-AWxFdCLAtJiyWChWzwf-v_8QAEr3UJg-UI5hXStfoEEiOsCLeeg/s1600/023.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUaHN3AWFTA13ZXbsWe2JemBLxkz4ufaDXMJ-0oqA4VR_ljmisaLW3jhqq2SyawvXqnZM_8br7Roa54W6YLVrOuai-AWxFdCLAtJiyWChWzwf-v_8QAEr3UJg-UI5hXStfoEEiOsCLeeg/s200/023.JPG" width="133" /></a></div><span style="font-family: Verdana, sans-serif;"> </span><br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs_f2FhePnky4FSNUvwhQjapjXx1BnkHWfTTVpmQ3UpMKV7qUVQaW21JAYZt_h7EJATtGPmUFwe6FM9tqUhAJfmul0piEynOG440MLpLGBr8SKu_pgir0_5hU2qTyFWyzBeCdxK2NDKI/s1600/IMG_4027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSs_f2FhePnky4FSNUvwhQjapjXx1BnkHWfTTVpmQ3UpMKV7qUVQaW21JAYZt_h7EJATtGPmUFwe6FM9tqUhAJfmul0piEynOG440MLpLGBr8SKu_pgir0_5hU2qTyFWyzBeCdxK2NDKI/s200/IMG_4027.JPG" width="200" /></a><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Using a small cookie scoop of 1 Tbsp, drop the dough onto a cookie sheet.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5y26_Qaq3l6H4kjQTQpeMN0-0RnVmR8Zfg9SxXuH_TKY5E0GI35gnKMhAjBvLi5icdCT2q4QLtS7IFS02isPFmIcEEKsOogQq0zOQ5MvPN2EY2B8sc9myuKD_c_OxXu2IPdNfie86IrQ/s1600/IMG_4025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5y26_Qaq3l6H4kjQTQpeMN0-0RnVmR8Zfg9SxXuH_TKY5E0GI35gnKMhAjBvLi5icdCT2q4QLtS7IFS02isPFmIcEEKsOogQq0zOQ5MvPN2EY2B8sc9myuKD_c_OxXu2IPdNfie86IrQ/s320/IMG_4025.JPG" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Then press the dough into a ball with your hands to keep it from falling apart.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYXNImkTHBABVco8AzmA2OQWWOTh0u7SGE8xmQjJkWoyAJBY8vJ7awXGcDLZvD-qbjaBq2uyY9mA19eTFcjTtDAmGHlA5IeqwBuG4E8npgyEIaYGAi5huXZyoStQlX8g9gxZaWfeEvxo/s1600/IMG_4032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYXNImkTHBABVco8AzmA2OQWWOTh0u7SGE8xmQjJkWoyAJBY8vJ7awXGcDLZvD-qbjaBq2uyY9mA19eTFcjTtDAmGHlA5IeqwBuG4E8npgyEIaYGAi5huXZyoStQlX8g9gxZaWfeEvxo/s320/IMG_4032.JPG" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"> Chill or freeze until eaten. Makes about 34 small balls that are DELICIOUS!!!</span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">Peanut Butter Nut Truffles</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 cup packed dates *</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2 cups walnuts<br />
½ cup natural peanut butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">½ cup peanuts</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">½ cup unsweetened coconut</span><br />
<span style="font-family: Verdana; font-size: x-small;">* see Cook's Notes below</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Follow the directions as written above. Makes about 40 truffles. </span><br />
<br />
<span style="font-family: Verdana; font-size: x-large;"><strong><em>Cook's Notes</em></strong></span><br />
<span style="font-family: Verdana;"><em><span style="font-size: large;"><strong>Packed Dates:</strong></span> <span style="font-size: large;">The key to making this recipe easy is moist dates. I buy my dates in bulk and sometimes they can be dry. After measuring out the 1 cup of dates, I pour hot water over my dates prior to blending and allow them to soak for 1- 2 minutes. Drain the water off and then process the dates. The mixture sticks together much better.</span></em></span><br />
<em><span style="font-family: Verdana; font-size: large;"><strong>Unsweetened Coconut</strong>: I just tried toasting the coconut before adding it and "WOW" ! It tastes fabulous. It adds a new dimension of flavour, and a little more crunch. To toast your coconut, use a small frying pan and stir as it warms. It will brown quickly. I do mine in my toaster oven which basically broils like an oven.</span></em><br />
<br />
<div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZ0yJoAr-lFRDgiVV3mzcozdApM_YP-by85TqfjCCL9toQC_DaUc52GhZWHwDpj6KUwEtJ1inUo1JqogB2rwcd61ZQhUqPNrZZ5EY4Rkd-7zl4TZzduKIUEc0Yjslcf5uUwIK664Yoxg/s1600/IMG_2278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSZ0yJoAr-lFRDgiVV3mzcozdApM_YP-by85TqfjCCL9toQC_DaUc52GhZWHwDpj6KUwEtJ1inUo1JqogB2rwcd61ZQhUqPNrZZ5EY4Rkd-7zl4TZzduKIUEc0Yjslcf5uUwIK664Yoxg/s320/IMG_2278.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: large;">Enjoy with a hot tea or coffee and friends of course!</span></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div align="center"><span style="font-family: Verdana, sans-serif;"></span></div></div>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com3tag:blogger.com,1999:blog-5668181147634361718.post-79246954733739056402011-02-06T09:30:00.039-05:002011-02-08T20:16:24.636-05:00A + Turkey Sandwich<span style="font-family: Verdana, sans-serif;"><em>In efforts to create a sandwich we enjoy without the mayo, butter and/or cheddar cheese, I think I found something that we really like. </em></span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><em><span style="font-size: large;"><strong><u>A</u>pple + <u>A</u>vocado + Turkey = great sandwich!</strong> </span></em></span></div><span style="font-family: Verdana, sans-serif;"><em>Although it sounds strange, the Avocado offers a creamy texture and buttery flavour. The Apple offers a "crunch" and contrasting sweet and sour flavour. And the turkey offers something of medium body and slightly salty. For me, that is a perfect bite! Even my kids enjoy this sandwich as have other guests at our home. Give it a try - I am pretty sure you will like it too!</em></span><br />
<br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-large;">"A" + Turkey Sandwich</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJBte6YGQs0qsWIoUZy-DXgDiBUDUxJNLeFKIMsZVpgIm0N0wc62MoKpCUGBfnUmuhIV0-e-2FKZ8l58VCK73GocOLMXYXVqjSZ4NVVD18nnNfeFkj_UbP1pjsZbfpU8S64b_Hjxevt8/s1600/IMG_4016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJBte6YGQs0qsWIoUZy-DXgDiBUDUxJNLeFKIMsZVpgIm0N0wc62MoKpCUGBfnUmuhIV0-e-2FKZ8l58VCK73GocOLMXYXVqjSZ4NVVD18nnNfeFkj_UbP1pjsZbfpU8S64b_Hjxevt8/s320/IMG_4016.JPG" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Sliced turkey meat* turkey roast or deli</span><br />
<span style="font-family: Verdana, sans-serif;">Avocado - thinly sliced <span style="font-size: xx-small;">(approx 1/4 avocado per sandwich)</span></span><br />
<span style="font-family: Verdana, sans-serif;">Apple - thinly sliced</span><br />
<span style="font-family: Verdana, sans-serif;">Sliced bread of your choice* - toasted</span><br />
<span style="font-family: Verdana, sans-serif;">Prepared mustard</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">* See cook's notes below for more details</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Toast the bread to your desired liking.</span><br />
<span style="font-family: Verdana, sans-serif;">Top with turkey, thin slices of apple and avocado to cover the surface and finish with a twist of mustard. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLjrq5niYeW_XWNJlKrv_7fWtVZB9rvNay_0aIm8RZSxSqONuQOXldboKXqy6innTQITYwYLhGsgaa3SVDZ_hLFkzFAgILPyXm6hLtLxguoK6skckNjwVfG0K38CfdQJibBLuYBDvlF8/s1600/IMG_4011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLjrq5niYeW_XWNJlKrv_7fWtVZB9rvNay_0aIm8RZSxSqONuQOXldboKXqy6innTQITYwYLhGsgaa3SVDZ_hLFkzFAgILPyXm6hLtLxguoK6skckNjwVfG0K38CfdQJibBLuYBDvlF8/s320/IMG_4011.JPG" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif;">Close the sandwich with the top slice of bread and cut the sandwich on the diagonal. In my own uniqueness, I believe appearance of food has a lot to do with our enjoyment of it and a diagonal cut sandwich always look and enjoy and taste better in my books. Enjoy on it's own or with a side salad.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyB1qr3Tv21j_Q4oDl-_Qu-tQbrzB-kE-E5ce0wXR8ii5OuRa_hyobAaQe6vLf4zCR1Iz221MqoanFu95V93CFrJ8jS-nl51oakgx7R2OaSQqVMuZ-brPaGcSO-RezxfLhkPgE3TBFxIE/s1600/IMG_4015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyB1qr3Tv21j_Q4oDl-_Qu-tQbrzB-kE-E5ce0wXR8ii5OuRa_hyobAaQe6vLf4zCR1Iz221MqoanFu95V93CFrJ8jS-nl51oakgx7R2OaSQqVMuZ-brPaGcSO-RezxfLhkPgE3TBFxIE/s320/IMG_4015.JPG" width="320" /></a></div><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">Cook's Notes:</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Turkey meat:</span> If you have leftover roast turkey that would be ideal for this sandwich. However, I am not a cooker of turkey so that does not happen at my house. And I know many have mixed reviews of deli meat but at our place, we do have some deli meats for quick and simple lunches. I buy ML Natural Selections Turkey which does not have nitrates and has ingredients that I am okay with for the sake of convenience. If you have not tried Natural Selections, I think it is worth a try and the price. If you have other deli selections that are great, or other alternatives, please feel free to share. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;">Bread:</span> At our home, we really try to avoid wheat/added gluten so our breads are usually Spelt or Kamut with Flax. And since these breads do not have the additives that keep bread soft and moist, I freeze it. Therefore, we toast our bread for the best sandwiches...plus we like the crunch it offers in our food.</span>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com1tag:blogger.com,1999:blog-5668181147634361718.post-81731879956376101932011-02-01T20:36:00.001-05:002011-02-06T10:03:33.841-05:00Ground Beef Barley Soup<span style="font-family: Verdana, sans-serif;"><em>I have loved the 'idea' of Beef Barley soup for a while now but oddly enough, I never seemed to have the stewing beef around to make it. And when I made the effort to go buy some just for the soup, it was always way more expensive than I anticipated so I never bought it and never made the soup. One day, I had finally had enough of the soup's denial and took the chance on trying something new - ground beef! Definitely a cheaper option and after eating it, equally as good if not better. My recipe below was modified from "Looking for Mr. Goodbarley" in my all-time favorite cookbook Crazy Plates. It is perfect for the winter's stormy weather! It really is packed full of goodness.</em></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJLa-XFtQxbQWHSS72qWijze8oYI1OfpzrLHoLoNo-ivFUtBeZEpLQ0SgwPKoGOhhzwI5sBT3Dj-PQvloDS8Ro0mlLjULWtGOmGSrWXp36NS1ruXigo2QyfevdTqhhfIIWcDEJokPv3U/s1600/one.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJLa-XFtQxbQWHSS72qWijze8oYI1OfpzrLHoLoNo-ivFUtBeZEpLQ0SgwPKoGOhhzwI5sBT3Dj-PQvloDS8Ro0mlLjULWtGOmGSrWXp36NS1ruXigo2QyfevdTqhhfIIWcDEJokPv3U/s320/one.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"></span></div><span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>Ground Beef Barley Soup</strong></span><br />
<span style="font-family: Verdana, sans-serif;">1 - 1 1/2 lb ground beef *</span><br />
<span style="font-family: Verdana, sans-serif;">1 medium onion</span><br />
<span style="font-family: Verdana, sans-serif;">1 clove garlic</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup celery - chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup carrot - chopped</span><br />
<span style="font-family: Verdana, sans-serif;">3 cups water</span><br />
<span style="font-family: Verdana, sans-serif;">4 cups Beef Broth/Stock *</span><br />
<span style="font-family: Verdana, sans-serif;">1-5oz can Tomato Paste </span><br />
<span style="font-family: Verdana, sans-serif;">2/3 cup Pot Barley*</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp dried Marjoram</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 tsp dried Thyme</span><br />
<span style="font-family: Verdana, sans-serif;">2 Bay Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp black pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cup frozen kernel Corn </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup fresh parsley* - chopped</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><em>Optional veggies to add: peas, green beans, parsnips, turnips</em></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">In a larger stock pot, brown the beef over medium-high heat. Turning the heat to low-medium, add the diced onion, garlic carrots and celery and saute this for several minutes (5 - 8 minutes will bring out great flavour of the veggies).</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlNorH6yMIJ0jm2VgO3GYdDUiUCp2shQ-wUx8JP7b840It6w6qBRcZS-ijhmZRhSB6cdzc0gsNv1z72AoMBjciMEsv3iiQuW-qqKvjltQCJA0ngJ3OVW9b2UUqdcJR_d2L38UD6MAAOA/s1600/soup+pot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlNorH6yMIJ0jm2VgO3GYdDUiUCp2shQ-wUx8JP7b840It6w6qBRcZS-ijhmZRhSB6cdzc0gsNv1z72AoMBjciMEsv3iiQuW-qqKvjltQCJA0ngJ3OVW9b2UUqdcJR_d2L38UD6MAAOA/s320/soup+pot.JPG" width="320" /></span></a></div><span style="font-family: Verdana, sans-serif;">Add all the remaining ingredients except the parsley. Bring to a boil and then reduce the heat and simmer for an hour or two. You could also make this in a crock pot and let it simmer for the day. Prior to serving, add the fresh parsley. </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Add some fresh (wheat-free) bread and a salad and supper is served!</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17anV4b6My7sbhQ23AC5q_F-1HWqtbkIjwu6S8zlWjDPey3_pasVNpY7B55vZ_n4W8ZfAg92Km_HmuFxXMCFKi256gsVup3oSP7DaYc_yzJ6fl8vnWueRsEPBKFUrsVNWlbSekLh-Cfo/s1600/finished+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17anV4b6My7sbhQ23AC5q_F-1HWqtbkIjwu6S8zlWjDPey3_pasVNpY7B55vZ_n4W8ZfAg92Km_HmuFxXMCFKi256gsVup3oSP7DaYc_yzJ6fl8vnWueRsEPBKFUrsVNWlbSekLh-Cfo/s320/finished+soup.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>Cook's Notes:</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: large;">Ground Beef:</span></strong> In many cases, I brown several ponds of beef with onions and garlic ahead and freeze it for another time such as this. If you are doing the same, just add the veggies to the browned meat and carry on. I have also used a mix of ground chicken and beef and it went undetected to those who enjoyed the soup. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">If you happen to have stewing beef to use, feel free to do so and just brown the outer edges first (do not fully cook it) in the pot and add the remaining ingredients as noted. You would also need to cook the soup then for 2 - 3 hours or until the beef is tender and done.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: large;">Barley 101:</span></strong> The most commonly found options in the grocery stores are Pearl Barley and Pot Barley (or Scotch Barley). The Pot Barley is less polished and therefore contains a more nutritious outer layer but takes longer to cook. In health-stores or specialty stores, you would likely find the even better options of Barley flakes and grits or Whole-grain (bits of whole-grain barley). Both those would require longer cooking times but in a soup like this, why not? Soup always tastes better with longer simmering. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM749jLw8IaAPm3WNFDvfQCJRf1V7x5caAI87acSGFT1m25MnRgMm4JEZLoqdxIXdP_6ij1ft2Eg_Z2hrl5LEzl6Jo6enI1G6XmdRn0hDDJHgk2N_vLLmSRRRT1-fukFC4SmO7DSLo3U/s1600/potbarley.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMM749jLw8IaAPm3WNFDvfQCJRf1V7x5caAI87acSGFT1m25MnRgMm4JEZLoqdxIXdP_6ij1ft2Eg_Z2hrl5LEzl6Jo6enI1G6XmdRn0hDDJHgk2N_vLLmSRRRT1-fukFC4SmO7DSLo3U/s320/potbarley.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><strong>Beef Stock/Broth:</strong></span> I am still in the process of finding a "healthy" broth/stock option for beef. I thought i found one at the bulk barn but discovered it had maltodextrin which is a sugar. So please use something you are comfortable with. Once I find one that I like, I will be sure to pass it on. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">If you an unsure of the difference between stock and broth, stock is made using meat with a bone (and a deeper flavour) and broth is made using only meat.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: large;">Parsley:</span></strong> Fresh herbs are best added right at the end of cooking for the most flavour impact. And dried is not really the same in my books. Parsley is also very high in calcium so don't be shy about the amount. 3 1/2 oz has 203mg of calcium and cow's milk only has 118 mg for the same amount.***</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQtEuEyAtqtafTvXPKi0CfSAlfEKtFwwPSH201eYWkYP-6HLexU5FWsocI6wFKT22b7o6mWZ_ZzSRguuiGrvlnCxt5kQKWuBkeKTzuBhVUkzPFVB6ULCeG3p3i2KvWWyE32K_spj6QsM/s1600/parsley+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQtEuEyAtqtafTvXPKi0CfSAlfEKtFwwPSH201eYWkYP-6HLexU5FWsocI6wFKT22b7o6mWZ_ZzSRguuiGrvlnCxt5kQKWuBkeKTzuBhVUkzPFVB6ULCeG3p3i2KvWWyE32K_spj6QsM/s320/parsley+3.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">And I know many people do not like to buy the fresh parsley because it does not last long. So here is my trick. I wash it and then store it in a larger yogurt container with water at the bottom and a produce bag over the top to keep it fresh longer. Mine can last anywhere from 1 -3 weeks depending on how crowded the container is.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Another great tip for cutting fresh parsley and other similar herbs is to put the greens in a small bowl and snip them to the desired size. I think it works like a charm!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppSGopOelF9UgPBUBBEjzB2Yzuh4SFPK6EGfQBZqIUBxtB4RokvCEER7GrV5bOlua96bhWWU1UyOwoDnzkRyLug_OvfOJHdBn0NMiS0pWC_AgongQiXxgadMoRy8K_ORT11oYkU-Z4Z8/s1600/parsley+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="133" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppSGopOelF9UgPBUBBEjzB2Yzuh4SFPK6EGfQBZqIUBxtB4RokvCEER7GrV5bOlua96bhWWU1UyOwoDnzkRyLug_OvfOJHdBn0NMiS0pWC_AgongQiXxgadMoRy8K_ORT11oYkU-Z4Z8/s200/parsley+1.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScsExV583N8aMOlsV06_6sJTi2tY5GVbAzx9htExWHHFmP6NHxQGGW5f9xTgbCKZY7LbKQJQLzv3Ql7PD6zTYAYTDZ0djhe_06wbG80yNjqUwB_MEmelsMk0IeTcw14PR8MMPlMhDZh8/s1600/parsley+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="133" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScsExV583N8aMOlsV06_6sJTi2tY5GVbAzx9htExWHHFmP6NHxQGGW5f9xTgbCKZY7LbKQJQLzv3Ql7PD6zTYAYTDZ0djhe_06wbG80yNjqUwB_MEmelsMk0IeTcw14PR8MMPlMhDZh8/s200/parsley+2.JPG" width="200" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">***source: Food and Healing by Annemarie Colbin</span></div>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com2tag:blogger.com,1999:blog-5668181147634361718.post-87878272048000935082010-12-16T20:00:00.000-05:002013-03-22T10:41:35.806-04:00Pizza that is still good for you!<span style="font-family: Verdana, sans-serif;"></span><br />
<div style="border: currentColor;">
<span style="color: white; font-family: Verdana, sans-serif;"><em>I feel I have been holding back a golden gem - and that is my pizza crust made with spelt flour. Having just made it again this weekend, I was totally blown away with how spectacular the pizza tasted and my family agreed. I load ours up full of veggies and home-made sauce too so it still classifies as a healthy meal to enjoy. And yes, it does have cheese but a mix of mozza and Sheep Feta. Mmmm...I could eat this every day! Hope you enjoy it as much as we do.</em></span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>The Foundation: Spelt Crust</strong></span><br />
<strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">This recipe was influenced from "Benefit of the Dough" in Eat, Shrink and Be Merry.</span></strong></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif; font-size: large;">1 1/2 cups spelt flour <span style="font-size: small;">(plus more for rolling out the dough)</span></span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif; font-size: large;">1/2 tsp xanthan gum*</span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif; font-size: large;">½ tsp salt</span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif; font-size: large;">2 Tbsp ground flax</span></div>
<span style="font-family: Verdana, sans-serif; font-size: large;">2 1/4 tsp instant yeast <span style="font-size: small;">(or one packaged envelope)</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">2/3 cup warm water</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1 Tbsp Olive Oil</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">1-2 Tbsp cornmeal <span style="font-size: small;">(optional but recommended)*</span></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Combine the first 5 dry ingredients in a glass bowl and mix well. Create a hole in the middle of the dry mixture right to the bottom of the bowl and add in the water and oil. Knead the dough a few minutes by hand or stir as much as possible. Allow the dough to rest and rise for about 20 minutes or more in a warm place. I often will let mine sit for an hour or more and it is still great. For my “warm place”, I preheat my oven slightly to warm it up, turn the oven off and then leave the light on (keep it warm) and place the dough inside.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG865ZZS0QgSFuTIkQ8kTx7LwVZ_-KS1YDa7F_a3VPUfFXwOx73VTWVop2qR58qIonGHbvuu06suyDMu_Opbkg4MERnF-9UCGJMj6HJJ9goosooooU2wbMFquLu924-z3CmhsNxVWCeU8/s1600/pizza+1.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="212" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG865ZZS0QgSFuTIkQ8kTx7LwVZ_-KS1YDa7F_a3VPUfFXwOx73VTWVop2qR58qIonGHbvuu06suyDMu_Opbkg4MERnF-9UCGJMj6HJJ9goosooooU2wbMFquLu924-z3CmhsNxVWCeU8/s320/pizza+1.JPG" width="320" /></span></a></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="border: currentColor;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdl6I91wayNOsPahSl2WBScvtnVf1TtmWiWnIpuUzTmdujwTbyuvneExn58G1ny8JRXf2rVAZYdbXEkesit-4Mz7PaWjTsrzYn2kZhOg-cDza_jvNLofjySdPbIGbJqp67GmZkFI71tQ/s1600/pizza+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHdl6I91wayNOsPahSl2WBScvtnVf1TtmWiWnIpuUzTmdujwTbyuvneExn58G1ny8JRXf2rVAZYdbXEkesit-4Mz7PaWjTsrzYn2kZhOg-cDza_jvNLofjySdPbIGbJqp67GmZkFI71tQ/s320/pizza+3.JPG" width="320" /></span></a></div>
</div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;">Makes a great crust for a pan measuring 10 x 15 inches. If using the cornmeal, sprinkle it on your pan before rolling out the crust. Roll out the dough directly into the pan on top of the cornmeal using extra flour as needed. </span></div>
<div style="border: currentColor;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMd-5mNvl-vgutJNjxHO8VMAI-Mg2wAYinjSmA4LFjjXCNWTrNMMpeXgrOsF5FQDbcboilhCdRqjXj4VsfokFd18XTXU64r6oCf5DGgKK9GCyh4mdP0kxk_4QJLmZxTOM_I_E25kgI6g/s1600/pizza+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMd-5mNvl-vgutJNjxHO8VMAI-Mg2wAYinjSmA4LFjjXCNWTrNMMpeXgrOsF5FQDbcboilhCdRqjXj4VsfokFd18XTXU64r6oCf5DGgKK9GCyh4mdP0kxk_4QJLmZxTOM_I_E25kgI6g/s320/pizza+4.JPG" width="320" /></span></a></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;">For rolling on the counter: you will definitely need extra flour as the dough is very sticky. Once rolled out, put the cornmeal on the pan and lay the dough on top. </span></div>
<span style="font-family: Verdana, sans-serif;">Pre-bake the dough undressed for about 10 minutes at 400F to ensure no soggy crust. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckSdQ58IBaJhwbXc_0gO2euYKyGMQ_YEuFQSGy14rVjUY03dzGKHDDaXS-bdmhRSQGaSHhHqr8mUaXP26va5dlkDb6Nzsi2mQv93XBY7M7QCEDBLnTVdlJ7UCU6-LGpLcN7Gs2FqF7pM/s1600/pizza+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgckSdQ58IBaJhwbXc_0gO2euYKyGMQ_YEuFQSGy14rVjUY03dzGKHDDaXS-bdmhRSQGaSHhHqr8mUaXP26va5dlkDb6Nzsi2mQv93XBY7M7QCEDBLnTVdlJ7UCU6-LGpLcN7Gs2FqF7pM/s320/pizza+5.JPG" width="320" /></span></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Once it has baked, you could allow it to cool and freeze it for future use. Otherwise, load it up with your sauce and toppings and bake again for 8 – 10 minutes.</span><br />
<br />
<span style="font-family: Verdana; font-size: x-large;"><strong>The Middle Sauce:</strong></span><br />
<span style="font-family: Verdana; font-size: large;">1- 5oz can tomato paste <span style="font-size: small;">(make sure no sugar is added in the paste)</span></span><br />
<span style="font-family: Verdana; font-size: large;">5 oz water <span style="font-size: small;">(just fill the can previously holding the paste)</span></span><br />
<span style="font-family: Verdana; font-size: large;">1 tsp oregano</span><br />
<span style="font-family: Verdana; font-size: large;">1 tsp basil</span><br />
<span style="font-family: Verdana; font-size: large;">3/4 tsp salt</span><br />
<span style="font-family: Verdana; font-size: large;">1 clove garlic - crushed</span><br />
<span style="font-family: Verdana; font-size: large;">1/2 tsp pepper</span><br />
<span style="font-family: Verdana;">Mix all the ingredients in a bowl and layer on pizza.</span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;"><strong>The Top Stuff: </strong></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Our pizza usually contains a combination of the following: Artichokes, zucchini, pepper, sun dried tomatoes, tomatoes, olives, red onion, chicken, feta, and mozzarella.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbiJ-hI7k1-XKAlodH_DnQ0Ykhznx4qaSdcRZlEA7OAt9jyE28NQwSrmt-K0jTbAGoYY6rXKV5t1OxpAS1Xm1XAwkCJ2NVes4UuGGJFGCd1doKs7oX8MqvKzPC-3qhf3_4TfR8g8Xkls/s1600/pizza+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="213" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbiJ-hI7k1-XKAlodH_DnQ0Ykhznx4qaSdcRZlEA7OAt9jyE28NQwSrmt-K0jTbAGoYY6rXKV5t1OxpAS1Xm1XAwkCJ2NVes4UuGGJFGCd1doKs7oX8MqvKzPC-3qhf3_4TfR8g8Xkls/s320/pizza+6.JPG" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="border: currentColor;">
<strong><span style="font-family: Verdana, sans-serif; font-size: x-large;">Cook’s notes:</span></strong></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><strong>Xanthan Gum</strong>:</span> This ingredient is key to making a stronger dough as it creates a glutenous property to the dough. You can make this dough without the xanthan but the crust will be more crumbly and softer. With the Xanthan gum, you get a fabulous crust every time! I purchase Xanthan at a bulk food store or health section of a larger grocery store.</span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: large;">Cornmeal</span></strong>: this little bit of cornmeal at the bottom of the pan helps your crust to bake better from the bottom. It actually allows the hot air to flow between the dough and the pan allowing the crust to crisp up better than without. Worth a try and super cheap to buy.</span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="border: currentColor;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><strong>Rolling out the dough</strong>:</span> I do this right in my baking pan which is a Pampered Chef Large Bar Pan. Why not save a step and have less to clean up.</span></div>
<div class="separator" style="border: currentColor; clear: both; text-align: center;">
<br /></div>
<div class="separator" style="border: currentColor; clear: both; text-align: center;">
<br /></div>
</div>
Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com2tag:blogger.com,1999:blog-5668181147634361718.post-79309275017699115732010-09-20T20:19:00.001-04:002011-02-06T09:29:04.059-05:00Chocolate Coconut Milk Ice Cream<em><span style="font-family: Verdana, sans-serif;">I love to enjoy ice cream...any time of the year. So when I was told to remove all dairy from my child's diet, I had the dilemma of how to enjoy ice cream without her being left out (she also loves ice cream!). And while you can find dairy-free ice cream in the store, the cost for the size was just too much - and still loaded with sugar. Then I came across this recipe. The recipe came from a website so to be fair to all, I will only post the few simple ingredients but leave you with the website link so you can check it out. Really worth a try. Super simple, very delicious and really cheap to make compared to buying dairy-free options. And if you don't have an ice cream maker, don't stop reading here. See the cook's notes below for an alternate ideas.</span></em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvzcf-R_cTuxPTM1M0VN7r9-g_t6kTNWl1UIy1UqYUb7HZy6jIDiP-qPMdC7YNYYPXq7AO9VoqgR5KQZdWmUD_158I4tcM4whhhUK7nhRGHT11lJiH4aGj278iBjEmMkQLbURiogAGzs/s1600/IMG_3631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="266" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvzcf-R_cTuxPTM1M0VN7r9-g_t6kTNWl1UIy1UqYUb7HZy6jIDiP-qPMdC7YNYYPXq7AO9VoqgR5KQZdWmUD_158I4tcM4whhhUK7nhRGHT11lJiH4aGj278iBjEmMkQLbURiogAGzs/s400/IMG_3631.JPG" width="400" /></span></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chocolate Coconut Milk Ice Cream</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Coconut Milk</span><br />
<span style="font-family: Verdana, sans-serif;">Cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">Agave nectar *</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla extract</span><br />
<span style="font-family: Verdana, sans-serif;">Ice cream maker*<br />
<span style="font-size: x-small;">* = see cook's notes below</span></span><br />
<br />
<a href="http://www.thenourishinggourmet.com/2008/05/chocolate-coconut-milk-ice-cream-2.html"><span style="font-family: Verdana, sans-serif;">www.thenourishinggourmet.com/2008/05/chocolate-coconut-milk-ice-cream-2.html</span></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JlZATMhepC2pY0YaYXpmsu5dgC-aWv0LEZhDjfmMd5sPolqEXKsu-j6sEQ3F-AAwrcDpbnRYJnpBCpmUVxZ2Ee31SoJmiCzxHrSyN90ux-nay2XCCWSilDqVAiUNIAjDrILtOXXX36k/s1600/IMG_3611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="267" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JlZATMhepC2pY0YaYXpmsu5dgC-aWv0LEZhDjfmMd5sPolqEXKsu-j6sEQ3F-AAwrcDpbnRYJnpBCpmUVxZ2Ee31SoJmiCzxHrSyN90ux-nay2XCCWSilDqVAiUNIAjDrILtOXXX36k/s400/IMG_3611.JPG" width="400" /></span></a></div><br />
<span style="font-family: Verdana, sans-serif;">I am such a lover of ice cream – no matter what the season is. This one ranks pretty high for me in the like department. Especially since it is simple and cheap.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Cook's Notes:</strong></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16bFPafnzcBcQxQjJEuC19GUp5_fvtAQcaYNxElfymzbnaT5NfbbaDksaQSdpT7c1zPFeGH_Sbji9IOFnEs4pgFrDzqSnDE2WkOeD59n1EWODgK31gRLSXRHCbcOIKDLbTODf45liThU/s1600/IMG_3633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="267" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16bFPafnzcBcQxQjJEuC19GUp5_fvtAQcaYNxElfymzbnaT5NfbbaDksaQSdpT7c1zPFeGH_Sbji9IOFnEs4pgFrDzqSnDE2WkOeD59n1EWODgK31gRLSXRHCbcOIKDLbTODf45liThU/s400/IMG_3633.JPG" width="400" /></span></a></div><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"><strong><span style="font-size: small;">Toasted Coconut:</span> </strong><span style="font-size: small;">I personally enjoyed adding toasted Unsweetened coconut on top of my ice cream. Does that not look delicious?! If you have never toasted coconut before, use a frying pan on medium heat and stir until it is lightly browned. Do not add any oil or butter, just dry coconut. I do mine in my toaster oven - just faster. Just be sure to watch it closely cause it can burn quickly once it is heated.</span></span></span> <br />
<span style="font-family: Verdana, sans-serif;"></span> <br />
<span style="font-family: Verdana, sans-serif;"><strong>Agave Nectar:</strong> This is a more natural, sweet syrup that can replace sugars and has an extremely low Glycemic Index (it does not impact your blood sugar very much). I buy mine in the Health-food Section of the Zehrs store. It is a costly bottle, however good to have on hand for certain foods that apple butter may not work well for. Other options to use would include maple syrup or honey if you prefer.</span> <br />
<br />
<span style="font-family: Verdana, sans-serif;"><strong>Ice Cream Maker:</strong> So here are some options...</span><br />
<span style="font-family: Verdana;">1. If you don't have one, check with a friend who might have one that you could borrow. If you don't have a "borrow-from friend", you should find one of those too! I love mine!</span><br />
<span style="font-family: Verdana, sans-serif;">2. If you love ice cream and have always wanted one, try buying it second-hand. I got mine off of kijiji and it was used once. Many people get them as gifts I guess and never use them. </span><br />
<span style="font-family: Verdana, sans-serif;">3. You can always go big and buy a new one. Perhaps you know you will make good use of one that is new.</span><br />
<span style="font-family: Verdana, sans-serif;">4. The other option is to make the ice cream and just put the bowl in the freezer. Stir it every half hour or so until it is slushy/frosty-like. This may take several hours. It is not the same as a maker but better than never having tried a recipe as such. </span>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com5tag:blogger.com,1999:blog-5668181147634361718.post-68116820301992695822010-09-07T19:56:00.000-04:002010-09-07T19:56:01.270-04:00Leftover Salad for two!<span style="font-family: Verdana, sans-serif;"><em>The other night I needed supper, but had nothing planned as I was not supposed to be home for supper. So I looked around my fridge and with the leftovers there, put together this wonderful salad! So fresh, simple and a little Mexican! Who does not love Mexican?! I also really really like the dressing - creamy, sweet and a little spicy! Great on many other salads as well. Be sure to read the Cook's notes for other ideas on foods you could add in</em>.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXrvPEgnMbps_5e2L1oXPS7jX-yXekiqlQV4AdfIj3MkOtRu5Ptk4BGKHS5a5_Ef184DzCvMRhezI9FTd7vBgWmB_f_vrqblJPeKuGVBg3xExxh6Wnv9VQ-PZObsoL15RBgcvwtCkUaw/s1600/IMG_2933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXrvPEgnMbps_5e2L1oXPS7jX-yXekiqlQV4AdfIj3MkOtRu5Ptk4BGKHS5a5_Ef184DzCvMRhezI9FTd7vBgWmB_f_vrqblJPeKuGVBg3xExxh6Wnv9VQ-PZObsoL15RBgcvwtCkUaw/s320/IMG_2933.JPG" /></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<strong><span style="font-family: Verdana, sans-serif; font-size: x-large;">Mexican Fridge Salad</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: Verdana, sans-serif;">Dressing:</span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">2 tbsp plain yogurt</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">1 tsp apple butter *<span style="font-size: x-small;"> </span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Verdana, sans-serif;">1/8 - 1/4 tsp cumin</span></div><span style="font-family: Verdana, sans-serif;">juice of half lime (2 - 3 tsp)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzXTTdpejet0qRO-g_8VDlbmcB-ycCnAUYYUzLU6M5jbf9ZEcVrjbLfv9c-vKlzNB19cRUlUZb8PLAjB565FDoQj13STG4X_mKJ6dl2OPTqV1ytw6LQR2I_2pc9DzEuhCjmhMX8ECztA/s1600/IMG_2931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzXTTdpejet0qRO-g_8VDlbmcB-ycCnAUYYUzLU6M5jbf9ZEcVrjbLfv9c-vKlzNB19cRUlUZb8PLAjB565FDoQj13STG4X_mKJ6dl2OPTqV1ytw6LQR2I_2pc9DzEuhCjmhMX8ECztA/s320/IMG_2931.JPG" /></a></div><br />
<strong><span style="font-family: Verdana, sans-serif;">Salad:</span></strong><br />
<span style="font-family: Verdana, sans-serif;">1 cooked cob of corn *</span><br />
<span style="font-family: Verdana, sans-serif;">1 breast of Cooked/BBQ'd Chicken - cut into bite-size pieces</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tomato - diced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 avocado - peeled and diced</span><br />
<span style="font-family: Verdana, sans-serif;">corn chips - preferable blue for best color contrast</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh Cilantro</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnXW00ejPeaiv6cWVsyExgQFldjs43ctLXRSb6SFWy2Ti2e9szFfUnOiD3-fTj5IkFqVqd2KTP78bAYdouatMRErXQjAf-gx3T_KxU9yv3fxNAxQUptZ1RLQ6bxzr25DhdfT-la8yqZs/s1600/IMG_2930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnXW00ejPeaiv6cWVsyExgQFldjs43ctLXRSb6SFWy2Ti2e9szFfUnOiD3-fTj5IkFqVqd2KTP78bAYdouatMRErXQjAf-gx3T_KxU9yv3fxNAxQUptZ1RLQ6bxzr25DhdfT-la8yqZs/s320/IMG_2930.JPG" /></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">In a small bowl, mix together the yogurt, apple butter cumin and lime juice and set aside.</span><br />
<span style="font-family: Verdana, sans-serif;">In another bowl, combine the corn, chicken, tomato, avocado and plate it as a salad. Top with corn chips, cilantro and drizzle/spoon the dressing over. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">This serves 1 - 2 people depending on your appetite and whether lunch, supper or a late-night snack. To make for a bigger family/group, just add more of the things you like and double, triple or quadruple the dressing.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXrvPEgnMbps_5e2L1oXPS7jX-yXekiqlQV4AdfIj3MkOtRu5Ptk4BGKHS5a5_Ef184DzCvMRhezI9FTd7vBgWmB_f_vrqblJPeKuGVBg3xExxh6Wnv9VQ-PZObsoL15RBgcvwtCkUaw/s1600/IMG_2933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXrvPEgnMbps_5e2L1oXPS7jX-yXekiqlQV4AdfIj3MkOtRu5Ptk4BGKHS5a5_Ef184DzCvMRhezI9FTd7vBgWmB_f_vrqblJPeKuGVBg3xExxh6Wnv9VQ-PZObsoL15RBgcvwtCkUaw/s320/IMG_2933.JPG" /></a></div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Cook's Notes:</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Apple Butter:</strong> I always have the Wellesley Apple Butter in my fridge but recognize not all of you will or may have access to buy it. In place of Apple butter, you could also try pure maple syrup or naturally sweetened apricot jam. </span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Cob Corn:</strong> I happen to save leftover, uneaten corn cobs because they work great for add-ins to meals like this. You could always use frozen corn kernels as well but perhaps let it thaw so you don't have frozen bites in the salad.</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Other add-ins</strong>: Here are some other ideas of things you can add in to increase the amount of salad you have - rice, beans of any sort, peppers, jalapenos, jicama (a sweet Mexican potato), cucumber...be creative and empty the fridge! </span>Rekkerhttp://www.blogger.com/profile/16678632672071747375noreply@blogger.com1