tag:blogger.com,1999:blog-71891524417136890712024-02-19T01:35:10.841-08:00Adventures in My FreezerOnce a month cooking for the real world and the two-person family.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-7189152441713689071.post-55992788010467498572014-02-28T13:47:00.001-08:002014-02-28T14:23:36.198-08:00Lactation Unbaked Cookies<br />
These cookies go by many names - unbaked, haystacks, frogs, s#it cookies. This recipe is "lactation" because of the addition of flax and brewer's yeast to the oatmeal base. These ingredients support a mom in making more milk - plus the cookies are delicious, fast, and easy to make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-8DrnB2iEyTtmSQuQ_-YkVwO9Ao5DQjKQG4W9MrQOLtK_JzeCSxHhBauwKEHOxohvbtbjpp5R9Db1_6Txn25k7ztrz_6EFeYflYvE_0lp3g9GvDBNAglz9M5uQKK5GI8WfSLN7mXVPk/s1600/2014-02-28+15.58.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-8DrnB2iEyTtmSQuQ_-YkVwO9Ao5DQjKQG4W9MrQOLtK_JzeCSxHhBauwKEHOxohvbtbjpp5R9Db1_6Txn25k7ztrz_6EFeYflYvE_0lp3g9GvDBNAglz9M5uQKK5GI8WfSLN7mXVPk/s1600/2014-02-28+15.58.32.jpg" height="240" width="320" /></a></div>
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Boil syrup ingredients for 5 minutes or to a temperature of 230*F. <br />
Syrup:<br />
2 cups white sugar<br />
1/2 cup margarine or butter<br />
1/2 cup milk<br />
1 tsp vanilla<br />
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Then add:<br />
1/4 cup flax meal<br />
3 tablespoons brewers yeast<br />
3 cups oatmeal<br />
1/4 cup cocoa<br />
1/2 cup walnuts, raisins, coconut or add in of your choosing<br />
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Drop onto wax paper and allow to cool.<br />
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<br />uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-44790285619011695582012-08-30T18:52:00.002-07:002012-08-31T08:26:31.724-07:00Freezer to Slow Cooker: 10 Meal MenuI've taken to using other people's work rather than my own... so it figures that <a href="http://onceamonthmom.com/">Once a Month Mom</a> would decide to go to paid subscriptions. Good on 'em, but not really my style.<br />
<br />
So I made my own Freezer to Slow Cooker menu. Check it out here:<br />
<a href="http://tinyurl.com/slowcookermenu"><b>http://tinyurl.com/slowcookermenu</b></a><br />
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Let me know if you give it a shot! I would guess it will take about 3 hours start to finish<b>.</b>uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-48281242240701845652012-01-23T17:57:00.001-08:002012-01-23T17:59:57.553-08:00Chocolate Chip Cookie Dough (to be eaten, not baked)<span style="font-weight: bold;">(Safe to eat raw) Chocolate Chip Cookie Dough</span><br /><br />2 T butter<br />3 T brown sugar<br />1/4 c flour<br />pinch salt<br />1/2 tsp vanilla<br />1/4 cup chocolate chips<br /><br />Mix the butter and sugar well, add the rest. Divide between two bowls. Top with vanilla ice cream, or just eat until you feel you've maxed out out on sweet goodness.<br /><br />Most recipes for this yield about four times this amount. This is not a responsible amount of cookie dough for me to have, so I scaled it down. It's easy to mix this up in less than five minutes, which is a big enough problem.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-70544562450043522752011-08-24T10:14:00.001-07:002011-08-24T10:31:50.499-07:00Backyard Plum Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWfrWs4If2C2fEcOrnWtXNaIPe8t9sCPF5UGfDZ3BNRiOmda-qShufUDkoq9-2iZ3_vy_dnD4Sy7wdCZlve-gkgtE9E4G65nzBsCzucVLqaR3Usu7-XwQnOXReQEOL2Yg-Jbut6_sflY/s1600/IMGP0365.JPG">
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8aNU63oIFLyaUlr1eL0Zekaz60LRJjed0AdT6z3xnleJt2aC_ZkNkVJiGwwSFzF9CwPEjDODykB_krJ1cXws83N5xjDMSafTihbXVlFlhjiFffNOotLhy6b9JEaYLogYDSckKTq1jek/s1600/IMGP0364.JPG">
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkhl9Nwh3PNcZKa2DBtLL7uJI3Cvl3uVHFBs7x4u8AHaNAyixVxiHafxTyGvuOQ0QSsyjClMMUOmqiiiuwXP-ugJaIC3x-4k9ZNYQz2e9LZf2nyDoHAylllicya2iPAmzsj8Qe8yQYGk/s1600/IMGP0366.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfkhl9Nwh3PNcZKa2DBtLL7uJI3Cvl3uVHFBs7x4u8AHaNAyixVxiHafxTyGvuOQ0QSsyjClMMUOmqiiiuwXP-ugJaIC3x-4k9ZNYQz2e9LZf2nyDoHAylllicya2iPAmzsj8Qe8yQYGk/s320/IMGP0366.JPG" alt="" id="BLOGGER_PHOTO_ID_5644472894925784418" border="0" /></a>
<br />The same neighbour with a cherry tree that overhangs our fence also has a plum tree! My mother warned me that some plums are good cooked and others are bitter, so I did a test by microwaving a couple for a minute to see which I had. They were sour, but not bitter, so I figured we had a winning plum tree. If you're using backyard plums, I advise cooking a few as a test just to make sure you don't end up with a giant batch of bitter plum sauce.
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<br /><span style="font-weight: bold;">Plum Dipping Sauce
<br /></span>8 cups plums - prune or Damson if you're buying them
<br />1 sweet or white onion, chopped
<br />1 1/2 cups sugar (my plums were sour, so I ended up using about 3 cups sugar)
<br />1/2 cup + 1 tbsp rice vinegar (I used cider vinegar, white would be fine too)
<br />1/3 cup Chinese rice wine, sake, or sherry
<br />4 tsp minced fresh ginger
<br />3 cloves garlic, minced
<br />2 star anise (optional)
<br />2 inch cinnamon stick
<br />5 whole cloves
<br />4 green cardamom pods (optional)
<br />1/2 tsp salt
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<br />In a large heavy-bottomed saucepan, stir everything together. I just put my plums in whole, as they are small and removing the pits would have been really annoying. Bring to a boil, then reduce heat to medium low and let simmer for an hour or so until sort of applesauce like.
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<br />When I started it looked like this:
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8aNU63oIFLyaUlr1eL0Zekaz60LRJjed0AdT6z3xnleJt2aC_ZkNkVJiGwwSFzF9CwPEjDODykB_krJ1cXws83N5xjDMSafTihbXVlFlhjiFffNOotLhy6b9JEaYLogYDSckKTq1jek/s1600/IMGP0364.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8aNU63oIFLyaUlr1eL0Zekaz60LRJjed0AdT6z3xnleJt2aC_ZkNkVJiGwwSFzF9CwPEjDODykB_krJ1cXws83N5xjDMSafTihbXVlFlhjiFffNOotLhy6b9JEaYLogYDSckKTq1jek/s320/IMGP0364.JPG" alt="" id="BLOGGER_PHOTO_ID_5644474823616126242" border="0" /></a>Then after about 45 minutes it looked more like this:
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWfrWs4If2C2fEcOrnWtXNaIPe8t9sCPF5UGfDZ3BNRiOmda-qShufUDkoq9-2iZ3_vy_dnD4Sy7wdCZlve-gkgtE9E4G65nzBsCzucVLqaR3Usu7-XwQnOXReQEOL2Yg-Jbut6_sflY/s1600/IMGP0365.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWfrWs4If2C2fEcOrnWtXNaIPe8t9sCPF5UGfDZ3BNRiOmda-qShufUDkoq9-2iZ3_vy_dnD4Sy7wdCZlve-gkgtE9E4G65nzBsCzucVLqaR3Usu7-XwQnOXReQEOL2Yg-Jbut6_sflY/s320/IMGP0365.JPG" alt="" id="BLOGGER_PHOTO_ID_5644475354754868690" border="0" /></a>Give it a taste and add more sugar if it's too sour for you. Once it's pretty liquid, strain it through a fine sieve or food mill into another saucepan. This part is doomed to be messy. Do it in the sink.
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<br />Return mixture to simmer. Ladle into hot sterilized jars, leaving 1/2 inch headspace. (The recipe says 5 - 250 ml jars. I had more plums and ended up with more than that.) Seal with prepared lids and bands. Process jars for 15 minutes in boiling water. Let cool on rack and check that the lids have sealed once cool (if not, put in fridge and eat soon.)
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<br />Serve with chicken or pork.
<br />uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-89605639355024147872011-07-22T14:10:00.000-07:002011-07-22T14:18:40.649-07:00When life gives you cherries...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2t-7dfNjDKPOgxGc9e8UgmBxAWUD6_GgvLJEw2YTFPTCFgskROkfFbmFHrYfXPArQkMmgsKnSs9eK_Tk1MImf14GAamNGS6opd-z_Jzbqz9w47AfVI40F8t3VDe8GSnt6HC50QzkFgw/s1600/IMGP0347.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2t-7dfNjDKPOgxGc9e8UgmBxAWUD6_GgvLJEw2YTFPTCFgskROkfFbmFHrYfXPArQkMmgsKnSs9eK_Tk1MImf14GAamNGS6opd-z_Jzbqz9w47AfVI40F8t3VDe8GSnt6HC50QzkFgw/s320/IMGP0347.JPG" alt="" id="BLOGGER_PHOTO_ID_5632289093311459602" border="0" /></a><br />make some cherry juice!<br /><br />There is a nanking cherry tree that grows over our fence and our neighbour encourages me to pick whatever I can reach. Today I picked about 10 cups of fruit and boiled up some delicious juice. This is very similar to making jelly, but much easier to use up in our house.<br /><br /><br /><span style="font-weight: bold;">Nanking Cherry Juice</span><br />8-10 cups nanking cherries<br />water to cover<br />1-2 cups sugar to taste<br /><br />Wash fruit and put in a large pot. Add just enough water to cover. Bring to a boil and simmer until fruit is soft, approximately 10 minutes. Strain through cheesecloth into a pitcher or another pot. Add 1 cup of sugar per 4 cups of juice, or less if you want it more tart. (I used 1 cup of sugar for about 6 cups of juice.)<br /><br />Drink straight or mix half and half with ginger ale or lemon lime pop. Also nice with vodka.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-51594705416183480492011-04-03T13:29:00.000-07:002011-04-03T13:42:36.224-07:00Whole Grain Waffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2L9KNAHJQ_sIrliCOFZKPJjuzQAQtsUY_YybE6Qo-opqXrU0aUdAEJ1Tzzhnh5_T1cXlcWUsNsgD4qGLgT0gL_3gEi36fhVJtcy7AmZf4QqM1UENICD1SzN-9tsu12hHeklnRSp4MXZE/s1600/waffle.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2L9KNAHJQ_sIrliCOFZKPJjuzQAQtsUY_YybE6Qo-opqXrU0aUdAEJ1Tzzhnh5_T1cXlcWUsNsgD4qGLgT0gL_3gEi36fhVJtcy7AmZf4QqM1UENICD1SzN-9tsu12hHeklnRSp4MXZE/s320/waffle.JPG" alt="" id="BLOGGER_PHOTO_ID_5591458605383691474" border="0" /></a>Continuing on my quest to have lots of food in my freezer pre-baby, today was waffle day! I made a double batch adapted from this recipe: <a href="http://allrecipes.com//Recipe/whole-grain-waffles/Detail.aspx">Whole Grain Waffles</a>.<br /><br /><span style="font-weight: bold;font-size:130%;" >Whole Grain Waffles</span><br /><span style="font-weight: bold;">Ingredients:</span><br />4 eggs<br />3 1/2 cups milk<br />1/2 cup oil<br />1/2 cup applesauce or mashed banana<br />2 tsp vanilla<br />2 cups whole wheat flour<br />1 cup flax seed meal, or 1 cup combined flax seed meal, ground oatmeal, brewer's yeast, etc.<br />1/2 cup wheat germ<br />1/2 cup all purpose flour<br />3 tbsp baking powder<br />2 tbsp sugar<br />1/2 tsp salt<br />Optional: blueberries, chocolate chips, other berries<br /><br /><span style="font-weight: bold;">Directions:</span><br />In a 2 L juice pitcher, mix the eggs, milk, oil, applesauce/banana, and vanilla. Add the dry ingredients and mix well. Cook on waffle iron. If freezing, spread waffles on cooling rack and let sit until cool. Place in ziploc bag or airtight container and freeze. Thaw in toaster. Also makes a great PB&J sandwich.<br /><br />Yields around 26 individual waffles.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-47029018713977067562011-03-02T15:36:00.000-08:002011-03-02T15:41:46.149-08:00Super-easy Crockpot Lemon Chicken and Baked Potatoes<span style="font-weight: bold;">Super-easy Crockpot Lemon Chicken and Baked Potatoes<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>Ingredients:<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>chicken breasts<br />lemon juice<br />oregano<br />garlic or powdered garlic<br />baking potatoes<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /></span></span></span>All right, this is more of a method than a recipe, but it's so easy and yummy I thought I'd share.<br /><br />Place your desired number of chicken breasts in the bottom of the crockpot. If they're frozen, no need to thaw. Sprinkle generously with oregano. Add some garlic, minced or powdered. Add some lemon juice (about 1/4 cup, bottled is fine).<br /><br />Tear off a piece of foil. Layer it over the chicken so it separates the chicken from the top of the cooker. Scrub the potatoes and set them on top. The foil layer makes them a "drier" baked potato, whereas just tossing them in with the chicken will make them more likely to fall apart - but also more lemony.<br /><br />Cook 4 hours on high or about 8 on low. Serve with salad.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span>uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-34354892814777634462011-02-28T08:42:00.000-08:002011-02-28T09:19:21.161-08:00A bun in the oven and dinner in the freezer.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/31kmH6TIS0L._AA115_.jpg"><br /></a><br />I have been sorely neglecting this blog AND my freezer meal stash these past few months, but for the happiest of reasons: we're expecting a baby this May. And with expectations of a baby comes expectations of having much less free time and much less desire to cook. It's time to start ramping up my freezer stash!<br /><br />It's been a while, so I thought I'd write a quick refresher course for my new readers. I've been at this game for a couple of years. In our house, we've found we eat about a freezer meal a week when they're available. We do fairly well at cooking on weekends, and we manage most nights to pull something together, but generally on either Tuesday or Wednesday the ambition and the ingredients run out and it's a big relief to throw a casserole in the oven, add a salad, and call it a meal.<br /><br />From what I've read, most meals are best if eaten within 3 months of freezing. I've stretched that out longer and not had too many problems, but the quality will go down the longer they're in there. They won't "go bad" in the sense of food poisoning, but the flavour and texture won't be quite as nice.<br /><br />There are two main things I've figured out over time: it's easier to focus on cooking only one protein in a session, and it's easiest to package most things in 8x8 foil pans.<a href="http://ecx.images-amazon.com/images/I/31kmH6TIS0L._AA115_.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 115px; height: 115px;" src="http://ecx.images-amazon.com/images/I/31kmH6TIS0L._AA115_.jpg" alt="" border="0" /></a>A pan this size feeds the two of us dinner, and then one or two of us lunch depending on how hungry we were and if we paired it with some other food. They're also really cheap, stackable, and easy to just cover with foil and get into the freezer. The key thing to know: any recipe made for a 9x13 pan will make 2 - 8x8 pans. My other containers are typically medium-size freezer ziploc bags (which is 1 meal for the two of us) and 750 mL yogurt containers for soups and stews.<br /><br />As for the "one thing at a time", I've discovered that I don't really like to cook for 6 hours. I can still get through 2 hours fairly easily at 7 months pregnant, but 6 is just not reasonable. That means I've scaled down from doing everything to doing what we like the most. Last round, that was 4 pans of <a href="http://www.kraftrecipes.com/recipes/simply-lasagna-69196.aspx">lasagna</a>, 2 pans of <a href="http://www.kraftrecipes.com/recipes/layered-enchilada-bake-107317.aspx">enchilada bake</a>, 1 bag of <a href="http://www.tastebook.com/recipes/516126-Joes-to-Go">sloppy joes</a>, and 2 pans of <a href="http://adventuresinmyfreezer.blogspot.com/2009/10/taco-cornbread-bake.html">cornbread taco bake</a>. That was 5 pounds of ground beef (and a can of white beans to stretch the meat) cooked all at once, then divided into 4 simple recipes. Two hours, nine meals.<br /><br />My next plan is to pre-marinade most of a Costco case of chicken breasts with the <a href="http://www.mail-archive.com/recipesandmore@googlegroups.com/msg30239.html">dump chicken recipes</a> that appeal. I have found that chicken does best if frozen raw. We tend to buy our chicken already frozen, so I just take two frozen chicken breasts, put them in a ziploc, pour the marinade over them, seal it up and get them back in the freezer before they start to thaw. When I want them, I leave them in the fridge to thaw (usually take them out the night before and give them about 24 hours), then bake, barbeque, or whatever one would normally do to cook chicken.<br /><br />My other consideration pre-baby will be to do a bit of baking and breakfasty prep. I normally eat oatmeal for breakfast, but I like breakfast foods like waffles for lunch or dinner. So a few hours will be put toward creating a freezer stash of homemade waffles (great in the toaster), muffins, and banana bread.<br /><br />The last thing to remember: stock up. There are lots of things I know we will need that will just be easier if we don't run out of. It's not hard to buy some extra toilet paper, cat food, cat litter, dishwasher soap, etc. to make sure the house can kind of survive on minimal attention for a few weeks. I figure a big trip to Costco is in order around week 38 or 39 of this pregnancy just to ensure we don't really need to go back for a while.<br /><br />I also wanted to include a link to Jolene's fabulous freezer-friendly section at her blog, <a href="http://joelens.blogspot.com/2007/01/freezer-friendlymake-ahead.html">What's Cookin, Chicago?</a>. A lot of them are a bit more ambitious than I usually do, but if chili doesn't appeal for summer time, she's got loads of great ideas.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com4tag:blogger.com,1999:blog-7189152441713689071.post-45224058408336965492010-09-06T14:01:00.000-07:002010-09-06T14:12:58.447-07:00Shaker Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3xjwAENG8L0KtAVA4cfmeTsaD9Y7tRYba1PsI9ANmStGUtk_kyipq8TP_PGnKFmlI_pBS74plmgELUKilEUU8C7Xmx9qnIT4dmUIKm6dYHJuuPHvJVAIH5as6kbpCyYmfr972ghfBlY/s1600/Shaker+Pancakes.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP3xjwAENG8L0KtAVA4cfmeTsaD9Y7tRYba1PsI9ANmStGUtk_kyipq8TP_PGnKFmlI_pBS74plmgELUKilEUU8C7Xmx9qnIT4dmUIKm6dYHJuuPHvJVAIH5as6kbpCyYmfr972ghfBlY/s320/Shaker+Pancakes.JPG" alt="" id="BLOGGER_PHOTO_ID_5513909750543243746" border="0" /></a><br />Finally, another use for that thing you have to make protein shakes (or in our case, gravy and white sauce). I've been tempted by the Dr. Oetker version in the grocery store, but could never bring myself to spend $3 on a little tiny shaker of pancake batter. This recipe is from my grandma's Blue Ribbon Cook Book.<br /><br /><span style="font-weight: bold;">Blue Ribbon Pancakes<br /><span style="font-weight: bold;"> </span></span>Ingredients:<br />1 cup all purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />2 teaspoons sugar<br />1 egg<br />3/4 cup milk<br />3 tablespoons canola oil (or other veggie oil)<br /><br />Add all ingredients to shaker. Seal lid well. Shake shake shake. Open the little spout to pour perfect pancakes into a frying pan heated to medium (I find I don't need any oil in a non-stick pan). Turn when pancakes have lots of bubbles. Remove when browned on both sides.<br /><br />Serve with whatever you like on pancakes: syrup, jam, strawberries, whipped cream, Nutella, or today's choice: caramelized bananas (slice and fry some bananas with a bit of butter and sugar).<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><br /><span style="font-weight: bold;"></span></span>This recipe just barely fits in my shaker, which has a capacity of about 2 cups. Makes enough pancakes for 2-3 adults.<span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span>uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-64456136631403899932010-07-31T14:29:00.000-07:002010-07-31T14:39:49.807-07:00Pickled Green Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V-o1J1DF6j7-qSuKEfSREsKHXAfkHK344Z6jOO_OcC9xmFR7dFW5Egp6eWxSYoznNjcN8piS9TUehqIzxAD53qP8FxRRXGqjcIJKKsp2EFsvocfuMZXYQbHYBThc5VmVomnOaphSASk/s1600/Kjiji+Aug+2010+001.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V-o1J1DF6j7-qSuKEfSREsKHXAfkHK344Z6jOO_OcC9xmFR7dFW5Egp6eWxSYoznNjcN8piS9TUehqIzxAD53qP8FxRRXGqjcIJKKsp2EFsvocfuMZXYQbHYBThc5VmVomnOaphSASk/s320/Kjiji+Aug+2010+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5500187933289562866" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWnxINqkXYYTOKiXqcnsiCKa1775GFiGtQsw2Ps5T-reukVI2eVCl7UdM1qeFiiQiFYG4Y7BMmLyz5EqxuHsmfBPMBrK3Kx7kkv5EE416Yi0W8mbgsWZaBs2FzT7kbXZljGtdQS9Jq8Eg/s1600/Kjiji+Aug+2010+001.jpg"><br /></a><br />A couple years ago, I bought some green bean seeds to plant in my garden. It seemed wise, until my first picking of beans when I realized neither of us really loves beans.<br /><br />Not one to give up, I planted a bunch more from the same packet this year. I have a new garden space, and it's huge, so I sort of planted everything I had. As a result, I have many green beans and no end in sight. My houseguests enjoyed a few good meals, but even with that, they got ahead of me.<br /><br />Enter the solution: pickles. I haven't eaten any yet, as they need to sit a couple of weeks, but I like pickles of all varieties and expect these to be great. I used this recipe: <a href="http://allrecipes.com/Recipe/Crisp-Pickled-Green-Beans/Detail.aspx">Crisp Pickled Green Beans</a>. I don't mess around with canning recipes, but pickles are a really safe beginner project if you're not too confident. The vinegar kills everything, so you are unlikely to food poison yourself.<br /><br />I gave one jar to my mom, and will likely continue to spread the dilly bean love once they're ready to eat.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-91319545355093491422010-05-23T17:19:00.000-07:002010-05-23T17:19:39.349-07:00No-Tahini HummusMy cupboards are already bursting with odds and ends of specialty cooking ingredients. Many kinds of spices and herbs and sauces are stashed away, waiting for their own little obscure calling. When I can, I try to avoid shelling out for yet another ingredient I need only a little of. This recipe works well to avoid buying tahini - providing, of course, that you have sesame seeds already. For some reason, I do. Sesame seeds may also be easier to find if you're not near a store which caters to ethnic ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQYjTBuind6EFZQiUVjO9NF9JYU40ySGgi0OT6WmK3RPjU6UUaMcoRlss0ryH1_U_poVWJs68xbFZr8k_b0N0HCMy8y9f6jL-yd5dX_3bBo01KiHFhQSFsjUUb8TOlqP-t2l8MurNBhY/s1600/IMG_0383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQYjTBuind6EFZQiUVjO9NF9JYU40ySGgi0OT6WmK3RPjU6UUaMcoRlss0ryH1_U_poVWJs68xbFZr8k_b0N0HCMy8y9f6jL-yd5dX_3bBo01KiHFhQSFsjUUb8TOlqP-t2l8MurNBhY/s200/IMG_0383.jpg" width="150" /></a></div><br />
<span style="font-weight: bold;">No Tahini Hummus<br />
<span style="font-weight: bold;"><br />
</span></span>2 tablespoons sesame seeds, toasted<br />
1 15-20 oz. can chickpeas, drained - <span style="font-weight: bold;">reserve juice</span><br />
3 tablespoons olive oil<br />
3 tablespoons lemon (or lime) juice<br />
3 cloves garlic, minced<br />
1/4 to 1/2 teaspoon salt (optional)<br />
pepper to taste (optional)<br />
finely chopped parsley (optional)<br />
<br />
Toast sesame seeds, either in a small frying pan over med-high heat or in a hot air popcorn popper. (Some did escape the popper on me, but it still beat trying to keep them in motion on my own.) Dump everything in a food processor or blender. Puree well, stirring to mix everything to a spot where it is blended. If it won't quite mix, use some of the reserved chickpea juice to thin it a bit. Taste, adjust as you like.<br />
<br />
I used a blender - it did work, but took some stirring to get it all down to the bottom where it would mush together. A food processor would make this easier, without a doubt.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com2tag:blogger.com,1999:blog-7189152441713689071.post-27974434198075993682010-04-19T20:23:00.000-07:002010-04-19T20:24:02.327-07:00Carrot Lentil Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuG8JZoLoA3jTCY_AzN_kofD-fGc5liGqy9bT_l49kyOBcrlDhY3aQrTV7L0023y6H5Zcs2FrQQ8WW4pL5gWGVYhp08le-EtkWrD2iZeNZKkDfVP2pGTj8Wjb99OHYINyNcFNJjD4qq4/s1600/IMG_0365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuG8JZoLoA3jTCY_AzN_kofD-fGc5liGqy9bT_l49kyOBcrlDhY3aQrTV7L0023y6H5Zcs2FrQQ8WW4pL5gWGVYhp08le-EtkWrD2iZeNZKkDfVP2pGTj8Wjb99OHYINyNcFNJjD4qq4/s320/IMG_0365.jpg" border="0" height="240" width="320" /></a></div><br /><br /><br /><br />It <i>is </i>another pureed vegetable soup! Plus, it has the goodness of lentils. Lentils are high in fibre and a good source of vegetarian protein. The best part? You won't even know they're there after they're pureed. It's a great soup if you're not really into lentils (or you're feeding a picky eater).<br /><br /><a href="http://www.canadianliving.com/food/carrot_lentil_soup.php"><b>Carrot Lentil Soup</b></a><br /><span class="quantity">1</span> <span class="quantityOriginal" style="display: none;">1</span><span class="unit">tbsp</span> <span class="unitOriginal" style="display: none;">tbsp</span><span class="metricUnit">(15 mL) </span><span class="metricUnitOriginal" style="display: none;">(15 mL) </span><span class="ingredientSingular" style="display: inline;">canola oil</span><span class="ingredientPlural" style="display: none;"></span><br /><span class="quantity">3</span> <span class="quantityOriginal" style="display: none;">3</span><span class="unit"></span><span class="unitOriginal" style="display: none;"></span><span class="metricUnit"></span><span class="metricUnitOriginal" style="display: none;"></span><span class="ingredientSingular" style="display: none;"><a href="javascript:popup('http://www.canadianliving.com/glossary/carrot.php')">carrot</a></span><span class="ingredientPlural" style="display: inline;">carrots</span>, sliced<br /><span class="quantity">2</span> <span class="quantityOriginal" style="display: none;">2</span><span class="unit"></span><span class="unitOriginal" style="display: none;"></span><span class="metricUnit"></span><span class="metricUnitOriginal" style="display: none;"></span><span class="ingredientSingular" style="display: none;"><a href="javascript:popup('http://www.canadianliving.com/glossary/onion.php')">onion</a></span><span class="ingredientPlural" style="display: inline;">onions</span>, chopped<br /><span class="quantity">2</span> <span class="quantityOriginal" style="display: none;">2</span><span class="unit"></span><span class="unitOriginal" style="display: none;"></span><span class="metricUnit"></span><span class="metricUnitOriginal" style="display: none;"></span><span class="ingredientSingular" style="display: inline;">cloves garlic</span><span class="ingredientPlural" style="display: none;"></span>, minced<br /><span class="quantity">1</span> <span class="quantityOriginal" style="display: none;">1</span><span class="unit">tbsp</span> <span class="unitOriginal" style="display: none;">tbsp</span><span class="metricUnit">(15 mL) </span><span class="metricUnitOriginal" style="display: none;">(15 mL) </span>minced <span class="ingredientSingular" style="display: inline;">gingerroot</span><span class="ingredientPlural" style="display: none;"></span><br /><span class="quantity">1</span> <span class="quantityOriginal" style="display: none;">1</span><span class="unit">tsp</span> <span class="unitOriginal" style="display: none;">tsp</span><span class="metricUnit">(5 mL) </span><span class="metricUnitOriginal" style="display: none;">(5 mL) </span><span class="ingredientSingular" style="display: inline;">ground cumin</span><span class="ingredientPlural" style="display: none;"></span><br /><span class="quantity">1/2</span> <span class="quantityOriginal" style="display: none;">1/2</span><span class="unit">tsp</span> <span class="unitOriginal" style="display: none;">tsp</span><span class="metricUnit">(2 mL) </span><span class="metricUnitOriginal" style="display: none;">(2 mL) </span><span class="ingredientSingular" style="display: inline;">salt</span><span class="ingredientPlural" style="display: none;"></span><br /><span class="quantity">1/4</span> <span class="quantityOriginal" style="display: none;">1/4</span><span class="unit">tsp</span> <span class="unitOriginal" style="display: none;">tsp</span><span class="metricUnit">(1 mL) </span><span class="metricUnitOriginal" style="display: none;">(1 mL) </span><span class="ingredientSingular" style="display: inline;">pepper</span><span class="ingredientPlural" style="display: none;"></span><br /><span class="quantity">6</span> <span class="quantityOriginal" style="display: none;">6</span><span class="unit">cups</span> <span class="unitOriginal" style="display: none;">cups</span><span class="metricUnit">(1.5 L) </span><span class="metricUnitOriginal" style="display: none;">(1.5 L) </span><span class="ingredientSingular" style="display: inline;">vegetable stock</span><span class="ingredientPlural" style="display: none;"></span> or chickenstock<br /><span class="quantity">3/4</span> <span class="quantityOriginal" style="display: none;">3/4</span><span class="unit">cup</span> <span class="unitOriginal" style="display: none;">cup</span><span class="metricUnit">(175 mL) </span><span class="metricUnitOriginal" style="display: none;">(175 mL) </span><span class="ingredientSingular" style="display: inline;">red lentils</span><span class="ingredientPlural" style="display: none;"></span><br /><span style="font-weight: bold;">Garnish</span><span class="unit"></span><span class="unitOriginal" style="display: none;"></span><span class="metricUnit"></span><span class="metricUnitOriginal" style="display: none;"></span><span class="ingredientSingular" style="display: inline;"></span><span class="ingredientPlural" style="display: none;"></span><br /><span class="quantity">2</span> <span class="quantityOriginal" style="display: none;">2</span><span class="unit">tbsp</span> <span class="unitOriginal" style="display: none;">tbsp</span><span class="metricUnit">(25 mL) </span><span class="metricUnitOriginal" style="display: none;">(25 mL) </span>chopped <span class="ingredientSingular" style="display: inline;">fresh coriander</span><span class="ingredientPlural" style="display: none;"></span> or parsley<br /><span class="quantity">1/2</span> <span class="quantityOriginal" style="display: none;">1/2</span><span class="unit">cup</span> <span class="unitOriginal" style="display: none;">cup</span><span class="metricUnit">(125 mL) </span><span class="metricUnitOriginal" style="display: none;">(125 mL) </span><span class="ingredientSingular" style="display: inline;">plain low-fat yogurt</span><span class="ingredientPlural" style="display: none;"></span><b> </b><br />(Alternately, sour cream and dill)<br /><br />Heat oil in saucepan over medium. Cook everything except the lentils and stock in the oil for about 5 minutes (until onions start to soften).<br /><br />Add stock and lentils. Bring to boil, then simmer 20 minutes. When carrots and lentils are soft, puree soup with immersion blender or in batches in regular blender.<br /><br />Garnish with herbed yogurt pr sour cream when serving. This soup freezes well.<br /><br />Assuming 4 servings (and these would be very large servings):<br />Calories: 248, Protein: 13g, Fat 6 g (1 g sat), Carb 38g (7 g fibre)uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-72670692696558208312010-04-05T17:35:00.000-07:002010-04-05T17:35:57.532-07:00Lemon Poppy Seed Sour Cream Loaf<div class="separator" style="clear: both; text-align: center;"></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/AVvXsEgLXFmp3naCGhtxltjxH9f_KDHbhSdRiNk0CLLMh8HNzd2HZHyg0IC4GUOyLNA0Qmc7qsveSEogDyOSZlM2i1E7dLyN52ccOkG3uSFWE_GunNm1gHF8OU1_puJ1SR6eh9Qc_8Z7coitTsk/s1600-h/IMG_0364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXFmp3naCGhtxltjxH9f_KDHbhSdRiNk0CLLMh8HNzd2HZHyg0IC4GUOyLNA0Qmc7qsveSEogDyOSZlM2i1E7dLyN52ccOkG3uSFWE_GunNm1gHF8OU1_puJ1SR6eh9Qc_8Z7coitTsk/s320/IMG_0364.jpg" width="320" /></a></div>Fresh and delicious! I had a lonely lemon in the fridge and some poppy seeds that have been in the pantry far too long... and now I have this delicious cake instead!<br />
<br />
<a href="http://www.canadianliving.com/food/lemon_poppy_seed_sour_cream_cakes.php">Lemon Poppy Seed Sour Cream Loaf</a> from Canadian Living Magazine<br />
<span class="quantity">1</span> <span class="quantityOriginal" style="display: none;">1</span><span class="unit">cup</span> <span class="unitOriginal" style="display: none;">cup</span><span class="metricUnit">(250 mL) </span><span class="metricUnitOriginal" style="display: none;">(250 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/granulated_sugar.php')">granulated sugar</a></span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">2</span> <span class="quantityOriginal" style="display: none;">2</span><span class="unit">tbsp</span> <span class="unitOriginal" style="display: none;">tbsp</span><span class="metricUnit">(25 mL) </span><span class="metricUnitOriginal" style="display: none;">(25 mL) </span>freshly grated <span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/lemon.php')">lemon</a> rind</span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">1</span> <span class="quantityOriginal" style="display: none;">1</span><span class="unit">cup</span> <span class="unitOriginal" style="display: none;">cup</span><span class="metricUnit">(250 mL)</span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/unsalted_butter.php')"> butter</a></span><span class="ingredientPlural" style="display: none;"></span>, softened<br />
<span class="quantity">4</span> <span class="quantityOriginal" style="display: none;">4</span><span class="unit"></span><span class="unitOriginal" style="display: none;"></span><span class="metricUnit"></span><span class="metricUnitOriginal" style="display: none;"></span><span class="ingredientSingular" style="display: none;"><a href="javascript:popup('http://www.canadianliving.com/glossary/egg.php')">egg</a></span><span class="ingredientPlural" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/egg.php')">eggs</a></span><br />
<span class="quantity">1/4</span> <span class="quantityOriginal" style="display: none;">1/4</span><span class="unit">cup</span> <span class="unitOriginal" style="display: none;">cup</span><span class="metricUnit">(50 mL) </span><span class="metricUnitOriginal" style="display: none;">(50 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/lemon.php')">lemon</a> juice</span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">2</span> <span class="quantityOriginal" style="display: none;">2</span><span class="unit">cups</span> <span class="unitOriginal" style="display: none;">cups</span><span class="metricUnit">(500 mL) </span><span class="metricUnitOriginal" style="display: none;">(500 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/all_purpose_flour.php')">all-purpose flour</a></span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">2</span> <span class="quantityOriginal" style="display: none;">2</span><span class="unit">tbsp</span> <span class="unitOriginal" style="display: none;">tbsp</span><span class="metricUnit">(25 mL) </span><span class="metricUnitOriginal" style="display: none;">(25 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/poppy_seeds.php')">poppy seeds</a></span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">3/4</span> <span class="quantityOriginal" style="display: none;">3/4</span><span class="unit">tsp</span> <span class="unitOriginal" style="display: none;">tsp</span><span class="metricUnit">(4 mL) </span><span class="metricUnitOriginal" style="display: none;">(4 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/baking_powder.php')">baking powder</a></span><span class="quantity"></span><br />
<span class="quantity">1/4</span> <span class="quantityOriginal" style="display: none;">1/4</span><span class="unit">tsp</span> <span class="unitOriginal" style="display: none;">tsp</span><span class="metricUnit">(1 mL) </span><span class="metricUnitOriginal" style="display: none;">(1 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/baking_soda.php')">baking soda</a></span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">1/2</span> <span class="quantityOriginal" style="display: none;">1/2</span><span class="unit">cup</span> <span class="unitOriginal" style="display: none;">cup</span><span class="metricUnit">(125 mL) </span><span class="metricUnitOriginal" style="display: none;">(125 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/sour_cream.php')">sour cream</a></span><span class="ingredientPlural" style="display: none;"></span><br />
<span style="font-weight: bold;">Icing:</span><span class="unit"></span><span class="unitOriginal" style="display: none;"></span><span class="metricUnit"></span><span class="metricUnitOriginal" style="display: none;"></span><span class="ingredientSingular" style="display: inline;"></span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">1</span> <span class="quantityOriginal" style="display: none;">1</span><span class="unit">cup</span> <span class="unitOriginal" style="display: none;">cup</span><span class="metricUnit">(250 mL) </span><span class="metricUnitOriginal" style="display: none;">(250 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/.php')">icing sugar</a></span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">5</span> <span class="quantityOriginal" style="display: none;">5</span><span class="unit">tsp</span> <span class="unitOriginal" style="display: none;">tsp</span><span class="metricUnit">(24 mL) </span><span class="metricUnitOriginal" style="display: none;">(24 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/lemon.php')">lemon</a> juice</span><span class="ingredientPlural" style="display: none;"></span>, (approx)<br />
<span style="font-weight: bold;">Glaze:</span><span class="unit"></span><span class="unitOriginal" style="display: none;"></span><span class="metricUnit"></span><span class="metricUnitOriginal" style="display: none;"></span><span class="ingredientSingular" style="display: inline;"></span><span class="ingredientPlural" style="display: none;"></span><br />
<span class="quantity">2</span> <span class="quantityOriginal" style="display: none;">2</span><span class="unit">tsp</span> <span class="unitOriginal" style="display: none;">tsp</span><span class="metricUnit">(10 mL) </span><span class="metricUnitOriginal" style="display: none;">(10 mL) </span><span class="ingredientSingular" style="display: inline;"><a href="javascript:popup('http://www.canadianliving.com/glossary/lemon.php')">lemon</a> juice</span><br />
<br />
<span class="ingredientSingular" style="display: inline;">Mix the grated lemon rind with the white sugar. Add butter/margarine (softened in microwave), eggs, and lemon juice. Mix well. Add flour, poppy seeds, baking powder, baking soda, and sour cream. Mix well again, until batter is uniform. Pour into small loaf pan (9 x 5 inches). Bake 1 hour at 325*F, or until a toothpick comes out clean. Mine took more like 1 hour 15 minutes.</span><br />
<br />
<span class="ingredientSingular" style="display: inline;">Mix icing sugar and 5 teaspoons lemon juice to make icing. Divide in half and thin one half with 2 teaspoons more lemon juice. Brush thinned glaze onto loaf while warm. After cool, spread icing on top. Slice. Serve with coffee. </span><span class="ingredientPlural" style="display: none;"></span>uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com4tag:blogger.com,1999:blog-7189152441713689071.post-66302232261602676162010-03-17T07:19:00.001-07:002010-03-17T07:22:29.187-07:00Free OAMC e-book!If you're a first-timer wondering if it's possible to prep such a great number of recipes all in one go, or an old hat at OAMC, this is a great resource:<br /><br /><a href="http://30daycafe.com/?page_id=32">Freezer Cooking Guide from 30 day Cafe</a><br /><br />Full of checklists to get you organized and general logistical solutions. And all for the low, low price of free!uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-75234076951584359062010-02-20T11:00:00.000-08:002010-02-20T18:20:39.572-08:00Broccoli Cheddar Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLmb07iVm9XkjQaBPen2khvDJ4TPaSRZwmzpOrCOhRf3ODbXQhH3KQm6vFOBLYI6prl8TYDppqKPcdCM7vhG7VzAFH2I4RdQONS3t0k-uuSiOUpgkjHNMHDye5uZUZ3unL77AIy04bpU/s1600-h/IMG_0309.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLmb07iVm9XkjQaBPen2khvDJ4TPaSRZwmzpOrCOhRf3ODbXQhH3KQm6vFOBLYI6prl8TYDppqKPcdCM7vhG7VzAFH2I4RdQONS3t0k-uuSiOUpgkjHNMHDye5uZUZ3unL77AIy04bpU/s320/IMG_0309.jpg" alt="" id="BLOGGER_PHOTO_ID_5440515900142388290" border="0" /></a><br /><br />It's got cheese. What's not to love about soup with cheese?<br /><br />A word of caution: boiling cheese is a bad idea. Remove soup from heat, add it at the end, and stir like crazy. When reheating, use low heat and avoid boiling.<br /><br /><span style="font-weight: bold;">Broccoli Cheddar Soup<br /></span><span style="font-style: italic;">4 servings</span><span style="font-weight: bold;"><br /><br /></span>Ingredients:<span style="font-weight: bold;"><br /></span><ul><li>2 cups chopped broccoli, stems included</li><li>1 carrot, thinly sliced</li><li>2 1/2 cups chicken stock (or water with bouillon powder)</li><li>2-3 cloves garlic, minced</li><li>1/3 cup flour</li><li>2/3 cup milk</li><li>1/2 tsp basil</li><li>1/2 tsp paprika (optional)<br /></li><li>pepper to taste</li><li>1 cup shredded cheddar cheese, low fat<br /></li></ul>Directions:<br />Cut up the broccoli and carrot. Cover with chicken stock and bring to a boil in a medium saucepan. Simmer until carrot is tender - about 10 minutes. Broccoli will be overcooked at this point, but that's okay.<br /><br />Puree veggies using an immersion blender or in batches in a normal blender. Return to pot over medium heat. Add garlic, basil, and paprika.<br /><br />Put flour in a liquid measuring cup. Add milk to make 1 cup. Mix well with a fork to remove lumps. It often works better to add the milk a bit at a time, mixing as you go. Add floury milk to soup, stirring well. Bring to boil - stir frequently to keep it from sticking to the bottom. Soup should get very thick and creamy.<br /><br />Remove put from heat. Add cheese, stirring very well. Serve with crackers or bread, and add pepper to taste.<br /><br />Per serving (using 1% milk and low fat cheese): Calories 134, Fat 3.0 g (2 g sat), Carb 15.8 g, Protein 11.6 g, Fibre 2.2 g, Sodium 814 mg.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-29100905269762574142010-02-12T11:46:00.000-08:002010-02-14T10:36:56.857-08:00Valentine's Menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2fiD0L2UY7OekNkePQ_3AlokdkgfS-2XiOL6_ZYTAqncPEOUDpTKqXWHgaDcYWugRwPRGwIjgaGAQA7FoytPMs_MkirK1TnLl-2-ZhipwKkkYYL6E3KNGcxcM8BRQ6vHSPaeRFCnnxQ/s1600-h/IMG_0302.jpg"><br /></a><br />Just in case you're seeking inspiration, for Valentine's Day we will be dining on:<br /><br />Appetizer: <a href="http://southernfood.about.com/od/fonduerecipes/r/blbb562.htm">Cheddar Beer Fondue</a> with bread, mushrooms, apples, broccoli, red pepper, and baby corn for dipping.<br /><br />Main Course: Bacon-wrapped sirloin steak from Costco, with baked potatoes on the side. Alternately, last year I made <a href="http://allrecipes.com/Recipe/Bacon-Wrapped-Chicken-2/Detail.aspx">Bacon-Wrapped Chicken Breast</a>. Bacon-wrapped = special.<br /><br />Dessert: <a href="http://casualkitchen.blogspot.com/2007/02/greatest-chocolate-mousse-in-world.html">Chocolate Mousse</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2fiD0L2UY7OekNkePQ_3AlokdkgfS-2XiOL6_ZYTAqncPEOUDpTKqXWHgaDcYWugRwPRGwIjgaGAQA7FoytPMs_MkirK1TnLl-2-ZhipwKkkYYL6E3KNGcxcM8BRQ6vHSPaeRFCnnxQ/s1600-h/IMG_0302.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2fiD0L2UY7OekNkePQ_3AlokdkgfS-2XiOL6_ZYTAqncPEOUDpTKqXWHgaDcYWugRwPRGwIjgaGAQA7FoytPMs_MkirK1TnLl-2-ZhipwKkkYYL6E3KNGcxcM8BRQ6vHSPaeRFCnnxQ/s320/IMG_0302.jpg" alt="" id="BLOGGER_PHOTO_ID_5438168841091014898" border="0" /></a><br />Wine: We have one bottle left from our trip to BC last year, so we'll be drinking it. I think it's a blush. Don't judge me! I'll probably pick up a bottle of port tonight to go with dessert.<br /><br />My plan is to make the mousse on Saturday. That should make prep pretty easy on Sunday - just slicing up fondue stuff, making the fondue, baking the potatoes (or microwaving them), and letting the steak-man cook the steaks as he sees fit.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com1tag:blogger.com,1999:blog-7189152441713689071.post-48157131770399619362010-02-05T16:54:00.000-08:002010-02-05T16:56:03.459-08:00Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0OG0lNGCnHCyXXPpE5MGu6jd5qlaXusfUaItJLfGKbvTNDvE5z5NCygvaudDRsVQTUmDtpk8T-HvUyDacjhqlVo8Y1jIEXv4kN_cDlGXuhnP5W5I63tDZd7-HBahjT7hZ81r9iWjNzA/s1600-h/IMG_0299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0OG0lNGCnHCyXXPpE5MGu6jd5qlaXusfUaItJLfGKbvTNDvE5z5NCygvaudDRsVQTUmDtpk8T-HvUyDacjhqlVo8Y1jIEXv4kN_cDlGXuhnP5W5I63tDZd7-HBahjT7hZ81r9iWjNzA/s320/IMG_0299.jpg" border="0" height="213" width="320" /></a></div><br /><br /><br /><br />This soup is fantastic. Probably because it has a brick of cream cheese in it. I used "light", though, so clearly it's okay. It's creamy and rich and just a wonderful meal for a February evening. Rumour has it this also makes an excellent pasta sauce.<br /><br />Adapted from <a href="http://allrecipes.com/Recipe/Butternut-Squash-Soup/Detail.aspx">Allrecipes</a>. How could 1,000 people steer me wrong?<br /><br /><b>Butternut Squash Soup</b><br />1 large butternut squash<br />1 onion, coarsely chopped<br />3 cloves garlic, peeled<br /><b> </b>3 tablespoons oil<br /><br />3 cups water<br />1 tablespoon chicken bouillon powder<br />1/2 teaspoon italian seasoning (or marjoram or oregano)<br />1/4 teaspoon black pepper<br />1/8 teaspoon cayenne pepper<br />dash liquid smoke<br />1 8 oz brick light cream cheese*<br /><br />1. Wash the outside of the squash well. Microwave whole for 3 minutes on high to soften. Slice in half and scoop out and discard the seeds and pulp. Place in a microwavable dish and microwave until soft, 10-15 minutes on high. Let cool for a few minutes.<br /><br />2. Chop onion. Peel garlic. Put in a large saucepan with the oil. Cook over medium until onion is cooked through and just a little brown. Add the water and bouillon (or, of course, sub real chicken broth). Scoop squash flesh into soup using a large spoon or ice cream scoop. Add seasonings. Simmer 5 minutes to blend the flavours and make sure all parts of the squash are evenly cooked.<br /><br />3. Add cream cheese. Remove from heat. Blend with immersion blender, or in batches in a normal blender (carefully!). Adjust seasoning to taste.<br /><br />*If a brick of cream cheese isn't your style, you can add anything you like for a creamy dairy product: 1 cup half and half, 1 cup milk, 1 cup plain yogurt, or 1 cup evaporated skim milk.<br /><br />Assuming 8 servings: Calories 181, Fat 10.8 g (3.7 saturated), Protein 5.1 g, Carbs 16.3 g (2.9 g fibre), Sodium 95.6 mguncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com1tag:blogger.com,1999:blog-7189152441713689071.post-59916958231356713702010-02-01T13:58:00.000-08:002010-02-01T14:00:25.752-08:00Crockpot Chicken Noodle SoupThe recipe makes enough to feed an army - I'd guess 15 servings, so either make it for a crowd or plan to freeze a bunch. Apologies for the lack of photo - I didn't intent to blog this, but I've been recommending the recipes often so this will give it a home.<br /><br /><a href="http://www.recipezaar.com/Slow-Cooker-Chicken-Noodle-Soup-198707">Source</a><br /><br /><b>Slow Cooker Chicken Noodle Soup</b><br /><ul><li>8 cups water </li><li>2 cup carrot, cut into 1/4-inch slices</li><li>1 medium onion, chopped (I minced in a food processor)</li><li>2 garlic cloves, minced</li><li>1 teaspoon poultry seasoning</li><li>4 teaspoons salt (to taste)</li><li>1/2 teaspoon fresh ground black pepper, to taste</li><li>1 (3 1/2 lb) roasting chicken (frozen utility grade is usually the best value - if prepping the night before, just put frozen into pot)</li><li>1-2 cups frozen veggies (corn, peas, etc)</li><li>3 cups noodles, uncooked (egg, bowtie, or whatever you like)</li></ul><br /><b>Directions</b><br /><br />1. In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, poultry seasoning, 4 t salt, 1/2 t pepper.<br />2. Place whole chicken on top of vegetables.<br />3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.<br />4. Transfer chicken to cutting board. Add noodles and frozen veggies to slow-cooker; cover with lid and cook (on low or high) 20 minutes.<br />5. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.<br />6. Skim fat from soup and discard. Return half of chicken to soup to serve. (Reserve the rest of the chicken meat for another use.)<br /><br />Estimated nutrional content per 1 cup serving (14 servings in above recipe, half the chicken meat added back):<br />Calories: 112<br />Fat: 1.4 g (0.3 saturated)<br />Sodium: 711 mg<br />Carbs: 16 g (2 g fibre)<br />Protein: 9.3 guncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com1tag:blogger.com,1999:blog-7189152441713689071.post-11046458832050720772010-01-30T10:27:00.000-08:002010-02-01T13:01:31.738-08:00Aloo Paratha (Curry-stuffed flatbread)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVZAwKe3sjXNE3hafp3psmglPB8bLJdVTbXhzwpzthrGLJgFNfiwzCj2FzS0UmSg7GAyYiv23AjxmeJtQ1-CahMHBsDJ0ZNWYWTwnkCRTBIPg4kqktlqM0FEFLYBXnqvh9fZUmX6LG_s/s1600-h/IMG_0298.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWVZAwKe3sjXNE3hafp3psmglPB8bLJdVTbXhzwpzthrGLJgFNfiwzCj2FzS0UmSg7GAyYiv23AjxmeJtQ1-CahMHBsDJ0ZNWYWTwnkCRTBIPg4kqktlqM0FEFLYBXnqvh9fZUmX6LG_s/s320/IMG_0298.jpg" alt="" id="BLOGGER_PHOTO_ID_5432602265938431314" border="0" /></a><br />The library had a gift for me: <span style="font-style: italic;">Healthy Bread in 5 Minutes A Day</span>. I got the original book for Christmas, and love it to death. The sequel is equally fabulous. I haven't actually mixed up a dough recipe yet, but this Indian dish had to be made and eaten as soon as possible.<p style="font-weight: bold;">Aloo Paratha</p><p>1 pound bread dough (whole wheat, white, pizza dough, whatever)<br />2 potatoes, boiled with skin on<br />1 1/2 tbsp ghee (or butter or margarine), melted, plus a bit for brushing on the top<br />1 1/2 tbsp neutral oil<br />1 tsp curry powder (know your curry - mine is mild, so I added a bit of cayenne for kick)<br />1/2 tsp kosher salt<br />1/2 cup frozen peas</p><p>Preheat oven to 450*. If you have a baking stone, preheat that too. <br /></p><p>Boil potatoes, drain, and mash. Add ghee, oil, curry and salt. Mix well. Fold in peas (don't mush the peas).</p><p>Roll dough out into large circle, 1/8" thick (use lots of flour to prevent sticking). Put potato mixture on half. Wet edge, fold over, and seal edge. Brush with ghee, sprinkle with curry.</p>Bake 25 minutes on a stone (or parchment lined cookie sheet).uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-33394416544507300662010-01-01T10:00:00.000-08:002010-01-01T10:00:03.977-08:00Ooey Gooey Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4D1kauzdm49LFr89NcuxUly7W_g6Cjq3DaV1tyRBO94ZW5NPYLwnyx8IiAkOWqlwrx7ezZW0wLs02wR32FzgiwIEm2U7Ge1AvFcn4QbjMgellF7XV2SHSvWBqq8tzb801Q-0S7DVcF4/s1600-h/IMG_0291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4D1kauzdm49LFr89NcuxUly7W_g6Cjq3DaV1tyRBO94ZW5NPYLwnyx8IiAkOWqlwrx7ezZW0wLs02wR32FzgiwIEm2U7Ge1AvFcn4QbjMgellF7XV2SHSvWBqq8tzb801Q-0S7DVcF4/s320/IMG_0291.jpg" width="320" /></a><br />
</div>If you were wondering what I did about the other half of my <a href="http://www.artisanbreadinfive.com/?p=357">Brioche dough</a> from a few days ago, here is the answer: Cinnamon Rolls. The original recipe had pecans, but I prefer raisins so mine has raisins.<br />
<br />
<b>Cinnamon Rolls</b><br />
1 1/2 pounds brioche dough or other white bread dough (a cantaloupe-sized piece)<br />
<b> </b>For bottom of pan:<br />
5 tablespoons butter or margarine<br />
1/2 cup brown sugar<br />
For rolls:<br />
4 tablespoons butter/margarine<br />
1/4 cup brown sugar<br />
1 teaspoon cinnamon<br />
1/2 cup raisins (or pecans if you prefer)<br />
<br />
Melt the 5 T butter and add a half cup of brown sugar. Mix up, put in the bottom of an 8 or 9 inch square or round pan. Roll the dough out into a rectangle (about 1/4" thick). Spread with butter, sprinkle on brown sugar, top with cinnamon and raisins. Roll up, slice into 8 pieces. Place into prepared pan. Let rise an hour, covered with plastic. Preheat oven to 350*, bake 40 minutes until golden brown. Let cool about 5 minutes, then invert onto a plate or into a storage container. Do not cool completely in the pan, or they may never come out.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com1tag:blogger.com,1999:blog-7189152441713689071.post-26294599438885643132009-12-28T16:37:00.001-08:002009-12-28T20:58:31.393-08:00Ganache-filled Brioche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkT6RtTCGrE7pqHDpW-i3Z5PKniknAlS-znmPVgEBqwl09IA5cVinH5CvgFQQXao9MiBLkYKrt3riUhIoetpuFh6FUoNV-BfzABZlozV8if_k-AA9aGk-ZEnKaYg0dlOB1cJk3gBdWo8/s1600-h/IMG_0285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkT6RtTCGrE7pqHDpW-i3Z5PKniknAlS-znmPVgEBqwl09IA5cVinH5CvgFQQXao9MiBLkYKrt3riUhIoetpuFh6FUoNV-BfzABZlozV8if_k-AA9aGk-ZEnKaYg0dlOB1cJk3gBdWo8/s320/IMG_0285.jpg" border="0" height="213" width="320" /></a><br /></div><div class="separator" style="clear: both; text-align: left;">Here you have it: Ganache-filled Brioche. It's like heaven, if heaven were a donut-like bread treat with chocolate inside. This is my latest foray into the <a href="http://www.artisanbreadinfive.com/">Artisan Bread in 5 Minutes a Day </a>book that I got for Christmas after hogging the library copy for weeks at a time.</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/AVvXsEirkB1eSqPujlepvDxz4WIHZqr5pB6StJuTHbqI1lUqXptWKzn6qxe5EM3fFciUGy43xuPx9dZcDvZP1SdLdWucRZUKNWs0Zi8C_WUYCHRKwzS4RSFiNJwmhUN0kR9s1iPN211DtDR9wF0/s1600-h/IMG_0288.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkB1eSqPujlepvDxz4WIHZqr5pB6StJuTHbqI1lUqXptWKzn6qxe5EM3fFciUGy43xuPx9dZcDvZP1SdLdWucRZUKNWs0Zi8C_WUYCHRKwzS4RSFiNJwmhUN0kR9s1iPN211DtDR9wF0/s320/IMG_0288.jpg" border="0" height="213" width="320" /> </a><br /></div><div class="separator" style="clear: both; text-align: left;"><br /><br />The base for this bread is the <a href="http://www.artisanbreadinfive.com/?p=357">Brioche Dough</a>. I made a half recipe, as there is a limit to how many sweet treats I can bake in the five day life of this dough (I plan to make cinnamon rolls with the other half). The dough does freeze if you'd rather space out your butter intake. I bought real butter for this, and while I haven't tried it with margarine, I'm willing to say it was worth it to get the butter.<br /><br />From there, I took my pound of dough (half of my half batch), rolled it into a nice-sized rectangle as wide as my loaf pan and as long as it would happily stretch (1/2"-1/4" thick, depending on your rolling pin skills), and covered with ganache (recipe follows). The dough was spread with a 1/2 cup of ganache, then rolled up into a loaf and put into a greased, non-stick medium sized bread pan. It's a sticky dough, so yes, you need the non-stick and the extra butter. Seal the edges well, and put the pan on something when you bake it so you don't have to chip chocolate off the bottom of your oven. Rise about 2 hours, bake 45 minutes at 350*, and then taste something so delicious it can't possibly be made so easily at home - but it is! It did cross my mind after all this work that Nutella would also be a superb filling and much less effort. Anyway, bake it and then drizzle with the leftover 1/4 cup of ganache. Let cool well before slicing or you'll have chocolate everywhere.<br /><br /><span style="font-weight: bold;">Ganache</span><br />1/4 lb good chocolate (I used PC Decadent Chocolate Chips, a generous 1/2 cup)<br />2 tablespoons butter<br />4 teaspoons cocoa powder<br />1 tablespoon Kahlua (original recipe uses rum)<br />5 tablespoons corn syrup<br /><br />Put butter and chocolate in microwavable cup. Microwave in short intervals, stirring frequently until melted and smooth. (You may use a double boiler if you prefer.) In another cup, mix the cocoa, liquor, and corn syrup. Add this to the chocolate, heating a little if needed to get it smooth.<br /><br />Spread over dough as described above. The leftover 1/4 cup for topping will need to be remelted after the loaf is baked - microwave 20-30 seconds on high. This varies from my usual cream and chocolate ganache, but I think the lack of cream makes it more shelf-stable so it doesn't sour on the counter.<br /><br />I am thrilled with the results of this recipe. It was so easy to whip up the dough, and so very impressive as a final product. I can't wait to try another brioche-based recipe in a day or two to finish up my dough!<br /></div>uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com2tag:blogger.com,1999:blog-7189152441713689071.post-81216439976674764092009-11-23T11:34:00.000-08:002009-11-23T11:45:53.293-08:00Gingerbread Coffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQ3_GF6EHXZMsjikKqumgfZ4H0n5cfEdO0F3Q9Yc9M1XQlqa0jB8F3ddBR09M91M-d08NV17-pOxP_Z2Jqbtyeivtd8ZETpZo7RmNoUxFiOZGvkyXELHX5SQ3uvxe1T4W5nbDsiuIzMU/s1600/IMG_0258.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQ3_GF6EHXZMsjikKqumgfZ4H0n5cfEdO0F3Q9Yc9M1XQlqa0jB8F3ddBR09M91M-d08NV17-pOxP_Z2Jqbtyeivtd8ZETpZo7RmNoUxFiOZGvkyXELHX5SQ3uvxe1T4W5nbDsiuIzMU/s320/IMG_0258.jpg" alt="" id="BLOGGER_PHOTO_ID_5407385759537852162" border="0" /></a><br />I like coffee, and I like flavoured coffee, but only if it still tastes like coffee. This is a simple recipe to jazz up the morning java and deliciously Christmassy. I make it in my French press mug, as no one else in my house drinks coffee, but it could also be made drip style if you like.<br /><br /><span style="font-weight: bold;">Gingerbread Coffee</span><br />3 tbsp medium grind coffee<br />1 teaspoon molasses<br />1/4 teaspoon pumpkin pie spice (or cinnamon, nutmeg, and ginger)<br />2 cups boiling water<br />cream/milk to taste<br /><br />Put coffee, molasses, and spices in French press. Cover with boiling water. Steep 5 minutes, enjoy with milk or cream to your liking.<br /><br />Or: In drip coffee maker, place usual amount of grounds in basket. Top with spices (increase amount to make larger pot) and molasses. Brew and serve.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com0tag:blogger.com,1999:blog-7189152441713689071.post-16042639168242049132009-11-12T15:33:00.000-08:002009-11-12T15:36:02.303-08:00Homemade Gift Round-UpThis is a little off-topic for the blog, but it's coming up to Christmas and I figure everyone can use some new ideas. The following is a list of anything I've come across and said "that's kind of neat". Lots of edibles, a bit of alcohol, a few "well duh" ideas you've seen before.<br /><br />And so:<br /><br /><span style="font-weight: bold;">Personalized and Homemade Gift Ideas<br /><br /></span>photo calendar (pics of family events, like birthdays, anniversaries/weddings, etc.)<br /><br /><a title="body scrubs" href="http://www.marthastewart.com/article/natural-beauties-body-scrub" id="igky">body scrubs</a><br /><br /><a title="oreo truffles" href="http://www.kraftfoods.com/kf/recipes/easy-oreo-truffles-95085.aspx" id="e1j6">oreo truffles</a><br /><br /><a title="salted caramels" href="http://www.thekitchn.com/thekitchn/recipe-review/diy-salt-caramels-ungift-guide-2008-071818" id="md4.">salted caramels</a><br /><br /><a title="espresso bark" href="http://allrecipes.com/Recipe/Espresso-Bark/Detail.aspx" id="ppvx">espresso bark</a><br /><br /><a title="photography cards" href="http://www.shutterfly.com/shop/cards/product_c10005" id="arx8">photography cards</a><br /><br />kid's book-on-cd or tape read by you (with book) (use <a title="Audacity" href="http://audacity.sourceforge.net/" id="n-vi">Audacity</a> )<br /><br /><a title="chai tea mix" href="http://allrecipes.com/Recipe/Chai-Tea-Mix/Detail.aspx" id="cenx">chai tea mix</a> (or <a title="mexican hot chocolate" href="http://www.cdkitchen.com/recipes/recs/61/Mexican_Hot_Chocolate_Mix61214.shtml" id="o_e4">mexican hot chocolate</a> )<br /><br /><a title="jalepeno jelly" href="http://allrecipes.com/Recipe/Jalapeno-Jelly/Detail.aspx" id="f656">jalepeno jelly</a><br /><br /><a title="wine jelly" href="http://allrecipes.com/recipe/wine-jelly/detail.aspx" id="in7d">wine jelly</a><br /><br /><a title="chutney" href="http://allrecipes.com/Recipe/Lucys-Tomato-and-Peach-Chutney/Detail.aspx" id="v3e:">chutney</a> or <a title="salsa" href="http://www.canadianliving.com/search-terms/Salsa+Recipe" id="qxfb">salsa</a><br /><br /><a title="homemade Kahlua" href="http://www.cooks.com/rec/view/0,193,138162-238201,00.html" id="qq65">homemade Kahlua</a> or <a title="Limoncello" href="http://www.slowtrav.com/italy/notes/food/dh_limoncello.htm" id="jmag">Limoncello</a> or <a title="Skittles Vodka" href="http://mixthatdrink.com/skittles-vodka-tutorial/" id="cv7u">Skittles Vodka</a> or <a title="Blood Orange Vodka" href="http://www.oprah.com/recipe/food/recipesdrinks/200812_omag_recipe_vodka" id="f1af">Blood Orange Vodka</a> or <a title="Coffee Infused Vodka" href="http://www.ineedcoffee.com/06/coffeevodka/" id="z5ed">Coffee Infused Vodka</a><br /><br />rosemary plants (get now, grow bigger)<br /><br />homemade pasta sauces (canned or frozen?) w/ pasta<br /><br />"best of" personal recipe book / Family cookbook<br /><br /><a title="homemade dog treats" href="http://www.dogaware.com/treatref.html" id="u4pn">homemade dog treats</a><br /><br />embroidered/stamped pillow cases or tea towels<br /><br /><a title="homemade biscotti" href="http://allrecipes.com/Search/Recipes.aspx?WithTerm=biscotti" id="n8mk">homemade biscotti</a> w/ small gourmet coffee<br /><br />homemade greeting cards<br /><br /><a title="beer bread mix" href="http://allrecipes.com/Recipe/Easy-Beer-Bread-Mix/Detail.aspx" id="ucb2">beer bread mix</a><br /><br />prepped scrapbook (ready for the recipient to just plop in photos)<br /><br /><a title="cookie mix in a jar" href="http://allrecipes.com/Search/Recipes.aspx?WithTerm=cookie%20in%20a%20jar%20mix" id="ajwm">cookie mix in a jar</a><br /><br /><a title="cake in a mug" href="http://allrecipes.com/Recipe/Cake-in-a-Mug/Detail.aspx" id="emqh">cake in a mug</a> (microwavable)<br /><br /><a title="Seasoning mixes" href="http://allrecipes.com/Search/Recipes.aspx?WithTerm=seasoning%20mix" id="fnp7">Seasoning mixes</a> / <a title="Meat rubs" href="http://hubpages.com/hub/Homemade-Herbal-Meat-Rub" id="tz4h">Meat rubs</a><br /><br />personalized stationery<br /><br /><a title="vanilla sugar" href="http://southernfood.about.com/od/seasoningrecipes/r/blbb342.htm" id="li6b">vanilla sugar</a><br /><br /><a title="caramel, chocolate and/or white chocolate popcorn" href="http://feedproxy.google.com/%7Er/AdventuresInMyFreezer/%7E3/pkiCrdQdE9g/christmas-treats-caramel-white.html" id="ez45">caramel, chocolate and/or white chocolate popcorn</a><br /><br /><a title="homemade pancake/waffle mix" href="http://www.mrbreakfast.com/recipe_collection.asp?subcategoryid=5" id="t0ry">homemade pancake/waffle mix</a> with <a title="syrup" href="http://www.google.com/custom?q=syrup&domains=www.mrbreakfast.com&sitesearch=www.mrbreakfast.com&sa=Search&cof=GIMP%3AMaroon%3BT%3Ablack%3BLW%3A468%3BALC%3AMaroon%3BL%3Ahttp%3A%2F%2Fwww.mrbreakfast.com%2Fimages%2FMrBreakfast468x60.gif%3BGFNT%3AMaroon%3BLC%3AMaroon%3BLH%3A60%3BBGC%3A%23FCFEEE%3BAH%3Acenter%3BVLC%3AMaroon%3BS%3Ahttp%3A%2F%2Fwww.mrbreakfast.com%3BGALT%3AMaroon%3BAWFID%3A587bf52a9f356529%3B" id="icbr">syrup</a><br /><br /><a title="Snuggie/ Slanket knock-off" href="http://www.sissonfamily.com/Sewingroom/images/2006projects/thesnuglet.pdf" id="vn2v">Snuggie/ Slanket knock-off</a><br /><br /><a title="Apple Butter" href="http://crockpot365.blogspot.com/2008/10/crockpot-apple-butter-recipe.html" id="d:n3">Apple Butter</a> (Crock pot recipe)<br /><br /><a title="Lotion Bars" href="http://littlehouseinthesuburbs.com/2008/11/homemade-lotion-bars.html" id="dnhx">Lotion Bars</a><br /><br /><a title="Bed Caddy" href="http://sew4home.com/projects/storage-solutions/400-bed-caddy" id="dtzq">Bed Caddy</a><br /><br /><a title="Silk Lavender Eye Pillows" href="http://www.save-on-crafts.com/arpil.html" id="z9.t">Silk Lavender Eye Pillows</a><br /><br /><a title="Eyeglasses or Camera Case" href="http://penelopewaits.com/penny/?p=39" id="ho9l">Eyeglasses or Camera Case</a><br /><br /><a title="Cupcakes in Mason Jars" href="http://www.cakespy.com/2009/08/put-lid-on-it-how-to-ship-cupcakes-in.html" id="u3:x">Cupcakes in Mason Jars</a> (suitable for mailing)<br /><br /><a title="Felt Sphere Ornament" href="http://zakkalife.blogspot.com/2009/11/craft-project-felt-christmas-ornament.html" id="qt0c">Felt Sphere Ornament</a>uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com1tag:blogger.com,1999:blog-7189152441713689071.post-84124422630066748112009-11-11T10:49:00.000-08:002009-11-11T11:08:36.991-08:00Four Grain Honey Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnf5EZWsd4G99MDb8b2e9gHOSNsZHS2Pp37xshx4_naybFYrDGI4ju6fENzSLG_dpMum-COqfLEEVgFGih_BNVed10O1L-Rc7tVIDn-FTrSSo83LRmHp34aeT71pGjUlJ_nv4tRT7TEgY/s1600-h/IMG_0253+%28Medium%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnf5EZWsd4G99MDb8b2e9gHOSNsZHS2Pp37xshx4_naybFYrDGI4ju6fENzSLG_dpMum-COqfLEEVgFGih_BNVed10O1L-Rc7tVIDn-FTrSSo83LRmHp34aeT71pGjUlJ_nv4tRT7TEgY/s320/IMG_0253+%28Medium%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5402921435652653474" border="0" /></a><br />Now, I know that you've probably never heard of the book <span style="font-style: italic;">Kneadlessly Simple</span>, and it's not as sexy as <span style="font-style: italic;">Artisan Bread in 5 Minutes a Day</span>, but it has some great recipes and makes some fine bread. It also doesn't have a waitlist in my library.<br /><br /><span style="font-weight: bold;">Four Grain Honey Bread (No-Knead) </span>from <a href="http://www.amazon.ca/Kneadlessly-Simple-Fabulous-Fuss-Free-No-Knead/dp/0470399864">Kneadlessly Simple</a><br /><span style="font-style: italic;">1 loaf</span><span style="font-weight: bold;"><br />Ingredients:<br /></span>2 cups white flour<br />1 cup whole wheat flour<br />1/2 cup corn meal (white or yellow)<br />1/3 cup rolled oats<br />1/3 cup cooked and cooled brown rice<br />1 1/2 teaspoons salt<br />3/4 teaspoon instant, fast rising, or bread machine yeast<br />1/2 cup honey or corn syrup<br />1 1/4 cups ice water<br />Canola oil or corn oil to coat dough and pan<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Directions:<br />First rise: </span></span></span></span>In large bowl, mix flours, corn meal, oats, rice, salt, and yeast. In measuring cup, mix very cold water with honey/syrup. Stir the water into the flours - it will be very thick, but you won't need to use your hands. Mix well and thoroughly blend. Add water or white flour if needed to get a thick dough. Spray or brush top of dough with oil. Cover with plastic wrap. If desired, chill in fridge 3-10 hours, then let rise at cool room temperature for 12-18 hours. It works best to mix this up, set in the fridge until bed, and leave on the counter overnight.<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><br /><span style="font-weight: bold;">Second rise: </span>Stir the dough. Fold the dough using a spoon or spatula toward the middle of the bowl. Oil a 9 x 5 loaf pan, then sprinkle with a little cornmeal and oats. Turn the dough into the pan and spray/brush with oil again. Sprinkle a little cornmeal and oats on the top and press into the dough. Slice 4 or 5 diagonal lines into the loaf with a sharp knife. Cover with plastic wrap and allow to rise: 2-4 hours at room temperature, 1.5-2.5 hours in the microwave with a warm cup of water, or 4-24 hours in the fridge. Rise until the dough is 1/2" above the edge of the pan.<br /><br /><span style="font-weight: bold;">Bake: </span>Preheat oven to 350*F. Bake 50-60 minutes. Tent with foil and bake an additional 10-15 minutes. If you have a fancy-pants instant read thermometer, it should read 207*-209*F. It really does take this long to bake - the moist dough takes a long time to get finished. Let cool on a wire rack before slicing. Keeps 2-3 days on the counter, or up to 2 months in the freezer.uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com1tag:blogger.com,1999:blog-7189152441713689071.post-39821912838743111882009-11-10T10:34:00.000-08:002009-11-10T10:42:59.309-08:00Greek Feta Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjxtgdebw6DVChThQMKkHfGRO-i3D8vfo-yVGMqi4wKtfnRpztpxutuqgh1DEgnwHavNotPtIcyFPCOBVmYoxXhNBpXt1J18bd5UdPoyk7UolLfDLFVNcB-v2r2s2iy4M1CgaMJzvMyw/s1600-h/IMG_0247.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjxtgdebw6DVChThQMKkHfGRO-i3D8vfo-yVGMqi4wKtfnRpztpxutuqgh1DEgnwHavNotPtIcyFPCOBVmYoxXhNBpXt1J18bd5UdPoyk7UolLfDLFVNcB-v2r2s2iy4M1CgaMJzvMyw/s320/IMG_0247.jpg" alt="" id="BLOGGER_PHOTO_ID_5402545775990187378" border="0" /></a>This one doesn't freeze, but it's so quick, easy, and delicious that I have to share it.<br /><br /><span style="font-weight: bold;">Greek Feta Pasta<span style="font-weight: bold;"><br /></span></span><span style="font-style: italic;">Serves 4</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Ingredients<br /></span></span>4 cups pasta (bows, shells, penne, etc.)<br />2 tablespoons olive oil<br />2 cloves garlic, minced<br />1 tsp oregano<br />1 cup feta cheese, crumbled or diced<br />1 cup diced tomato or quartered cherry tomatoes<br />1/3 cup sliced olives<span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />Directions<br /></span></span>1. Cook pasta as directed on package.<br />2. Pour oil into microwave-safe bowl or mug. Add garlic and oregano. Microwave 30 seconds on high to blend flavours. You can do this in a small frying pan on the stove, but the microwave is faster, easier, and less likely to burn.<br />3. When pasta is cooked, drain and return to pot. Add everything else to it, stir. Eat. Enjoy.<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span><br /><span style="font-style: italic;">This is a lovely one-dish meal. It's the kind of vegetarian that I don't miss the meat on.</span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>uncannyhttp://www.blogger.com/profile/08444610370612994938noreply@blogger.com1