tag:blogger.com,1999:blog-87257024778521833812024-02-20T06:49:11.632-08:00Rice CrispsChristinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-8725702477852183381.post-63093505899759325662009-11-17T19:39:00.000-08:002009-11-17T19:48:06.803-08:00Roasted Garlic and Winter Squash Pasta Sauce <meta name="Title" content=""> <meta name="Keywords" content=""> <meta equiv="Content-Type" content="text/html; charset=utf-8"> <meta name="ProgId" content="Word.Document"> <meta name="Generator" content="Microsoft Word 2008"> <meta name="Originator" content="Microsoft Word 2008"> <link rel="File-List" href="file://localhost/Users/davidhahs/Library/Caches/TemporaryItems/msoclip/0/clip_filelist.xml"> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <style> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">My favorite pasta sauce actually started as an enchilada filling.<span style=""> </span>At the time I found this recipe, I was living in Tucson, and a member of the <a href="http://www.tucsoncsa.org/">Tucson CSA</a>.<span style=""> </span>The <a href="http://www.tucsoncsa.org/">Tucson CSA</a> is the most awesome CSA ever, in case you were wondering.<span style=""> </span>Since leaving Tucson 18 months ago, I’ve used two different CSA companies and been thoroughly disappointed.<span style=""> </span>Not because there was anything wrong with either farm, but simply because it wasn’t even close to the same.</p><p class="MsoNormal">
<br /><span style=""> </span></p> <p class="MsoNormal">Anywho, back on topic now.<span style=""> </span>The <a href="http://www.tucsoncsa.org/">Tucson CSA</a> site has a million different recipes for using their vegetables.<span style=""> </span>Literally, like one million recipes.<span style=""> </span>Check it <a href="http://www.tucsoncsa.org/?page_id=6">out</a>.<span style=""> </span>You can find something for just about every vegetable on the planet.<span style=""> </span>They also have a cooking greens users guide, so you can learn how to make any type of cooking greens taste good (cause you know they need help!).
<br /></p><p class="MsoNormal">
<br /></p> <p class="MsoNormal">During a time of winter squash abundance, I attempted to make <a href="http://www.tucsoncsa.org/?p=496">Roasted Squash and Garlic Enchiladas</a>.<span style=""> </span>They were all right, but not really great.<span style=""> </span>They were a little too moist to be a good enchilada filling, although the flavor was perfect.<span style=""> </span>And, of course, they were vegan.<span style=""> </span>The hubby does not like vegan food, only because it has no meat in it (feel free to bang your head against the keyboard now).</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal">The notes about the recipe included this one unimportant sentence that changed my life forever, “Also, the mashed squashed, diluted with water or wine, makes an excellent pasta or pizza sauce!”<span style=""> </span>A kernel of genius in that one.</p><p class="MsoNormal">
<br /><span style=""> </span></p> <p class="MsoNormal">So, I tried the initial recipe again, since I liked the flavor so much (and the way the roasted garlic made my house smell).<span style=""> </span>When I went to make these a second time, I gave up on the whole mashing the squash thing.<span style=""> </span>Because, seriously, if the great Mother Goddess had intended for us to spend all that time mashing stuff, she wouldn’t have invented blenders.<span style=""> </span>So, I blended away.<span style=""> </span>Just roasted squash, water, and roasted garlic.<span style=""> </span>So simple, and yet so divine.<span style=""> </span>The resulting sauce is smooth, creamy, and so subtle.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p>
<br /></o:p></p> <p style="font-weight: bold;" class="MsoNormal">Roasted Garlic and Winter Squash Pasta Sauce</p> <p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal"><o:p>
<br /></o:p></p> <p class="MsoNormal">1 yellow/orange fleshed winter squash (think Acorn, Delecata, Butternut, Red Curry, Sugar Pumpkin, or whatever you have on hand).</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal">1-2 heads of garlic, depending on the size of your squash and your love of garlic (yes I really mean heads)</p> <p class="MsoNormal">
<br /></p><p class="MsoNormal">Olive oil</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal">Water</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal">Sea salt and freshly ground pepper</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat the oven to 375 degrees.<span style=""> </span>Brush the dirt off the garlic heads and then brush with olive oil.<span style=""> </span>Place on a large baking sheet.<span style=""> </span>Cut the winter squash in half (use a really good butcher knife and/or poke a few holes in the skin with a paring knife, microwave for 3-4 minutes, and then cut in half).<span style=""> </span>Remove seeds and scrape out stringy parts.<span style=""> </span>Brush inside flesh with olive oil.<span style=""> </span>Place on baking sheet.<span style=""> </span>Bake both the squash and the garlic until the squash is easily pierced with a fork all the way through, and the garlic collapses under light pressure.<span style=""> </span>Remove from oven and let cool.<span style=""> </span>Or, attempt the next step while it’s still flaming hot and swear a lot.<span style=""> </span>Best phrase to use:<span style=""> </span>Damn that’s hot.</p><p class="MsoNormal">
<br /><span style=""> </span></p> <p class="MsoNormal">Using a large metal serving spoon, scrape out the insides of the winter squash into a blender.<span style=""> </span>You don’t have to be anal about removing all of the skin (but you can be if you want) because a little won’t kill the recipe.<span style=""> </span>Just remove as much as possible, while still keeping your sanity.</p><p class="MsoNormal">
<br /><span style=""> </span></p> <p class="MsoNormal">Cut the top off the garlic bulb, just until you can see the insides.<span style=""> </span>Holding it top down over the blender, squeeze the bulb until all the guts come out (you know you’re thinking, “Squeez the fun out of it!”).<span style=""> </span>Add just enough water to blend.<span style=""> </span>At this step, I usually add just a tiny amount of water to the blender, put the lid on and remove the little cap on my lid.<span style=""> </span>Then, I turn that baby on to low, and see if I can get things to move.<span style=""> </span>I add water in tiny amounts, until the blending really gets going.<span style=""> </span>Then I put the little cap back on and crank it up to 240 MPH and let it go for 30-60 seconds or until all the chunks are gone and I’m left with a smooth sauce.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal">Serve over pasta, with sea salt and freshly ground pepper.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">For those who can indulge, a little freshly shaved Parmesan on top would make this even more divine (p.s.<span style=""> </span>the stuff in the green can is not freshly shaved.<span style=""> </span>Don’t go there).</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">For those with omnivore palates, ground Italian sausage or shredded chicken both go well with this sauce.<span style=""> </span>Let me know what other combos you think up.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Finally, if you live in Tucson, get thee to the CSA (on University off 4<sup>th</sup> Ave) and sign up.<span style=""> </span></p> <!--EndFragment--> Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-24273450368378665482009-07-11T20:32:00.000-07:002009-07-11T20:35:15.541-07:00Strawberry Pie!<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEjdAK5cBnOOSJwo6Xx_0Ad6BLthKRxG9eripADI2h3FHaJ0CEYwArYEG5ahHfCceRbOBO_1fpHkQ4XFEpoYmzqwbC_PpPXOynEMMDGEbMInpZPXsfpRgiNknZaGP0C7rpNFEPNOj7Umi/s1600-h/IMG_2501.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/AVvXsEiBEjdAK5cBnOOSJwo6Xx_0Ad6BLthKRxG9eripADI2h3FHaJ0CEYwArYEG5ahHfCceRbOBO_1fpHkQ4XFEpoYmzqwbC_PpPXOynEMMDGEbMInpZPXsfpRgiNknZaGP0C7rpNFEPNOj7Umi/s320/IMG_2501.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5357411718469167298" /></a><br /><div>Crust recipe <a href="http://www.heythattastesgood.com/2008/09/little-pies-or-if-you-want-galettes.html">here</a></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-65449059715285057372009-07-03T12:14:00.001-07:002009-07-03T13:03:41.060-07:00Reason #100 Why I Love Trader Joe's! Recipe Included!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy2LUowFxbTHB5W2pbxVScRcfmCEhv9UV4-XEbNSy1ngpojmNXm29TTo2XBzyVaZmV-EkvQc7zRA3DaKieHUbLY7kVj5fL_trso68e8jUat0SKP7d8fAfg6ySz2Dcln0VoNJJ53oAril0/s1600-h/IMG_2497.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 257px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy2LUowFxbTHB5W2pbxVScRcfmCEhv9UV4-XEbNSy1ngpojmNXm29TTo2XBzyVaZmV-EkvQc7zRA3DaKieHUbLY7kVj5fL_trso68e8jUat0SKP7d8fAfg6ySz2Dcln0VoNJJ53oAril0/s320/IMG_2497.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5354327017159810946" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>I grew up in the Portland area, with three Trader Joe's surrounding me. And never went in to one! WHY?????<div>I moved to Tucson and waited 2 years before attempting a shopping trip! WHY???</div><div>When I finally went in to one, it was like I had died and gone to heaven. We shopped there every week for the next two years, doing more than half the grocery shopping there (with the rest done at the farmers market and at either Wild Oats or <a href="http://www.foodconspiracy.org/">Food Conspiracy Co-op</a>). Even now, in Seattle, I still make an effort to hit up a Trader Joe's at least once a month for our monthly stash of chips, granola bars, toilet paper, and olives despite the 8 mile trek. Moral of the story, run to your nearest TJs and give it a try!</div><div><br /></div><div>When I went gluten free, the hardest thing was not being able to buy all my favorites. I lived on the whole wheat pasta, and woven wheat crackers, and the salad dressings. Ahhh, the salad dressings.</div><div><br /></div><div>During my chip run two months ago, I discovered the most fantastic thing! Brown rice pasta - labeled gluten-free. It was like Joe had read my mind (or noticed that their whole wheat pasta sales were down. I seriously lived on that stuff). And, I think I'm in love. Both bags disapeared pretty fast. First, it tastes great. Pretty close to <a href="http://www.blogger.com/www.tinkyada.com/">Tinkyada</a>, if not right on. I should do a taste test some time. Second, it comes in 1 pound bags. Tinkyada's pasta comes in 12 ounce bags. 16 ounces is the right amount for a jar of sauce, and makes our pasta meals stretch just right. I usually get 4 dinner servings and two lunch servings out of a 16 ounce bag. And third, it's half the price of Tinkyada. I paid $1.99 per bag. Can't beat that!</div><div>Now, the downsides are this. You can not do the "energy saver" cooking method that Tinkyada mentions. This pasta cooks much faster. Mine has only been taking about 10-12 minutes to cook. It also has a tendency to stick to the bottom of the pot if left unattended, so be sure to give it a good stir every minute or so. Finally, it doesn't come in as many fun shapes. So far, I 've seen penne, spirals, and spaghetti. Hopefully we'll get more shapes as the product becomes more popular.</div><div><br /></div><div><div><span class="Apple-style-span" style="font-size:large;"><b>Greens, Beans and Pasta - Aglio e Olio style</b></span></div><div>By Paula Karrer, Tucson CSA</div></div><div><br /></div><div>On Sunday, I cooked up this pasta dish. It was fantastic. The original recipe is found <a href="http://www.tucsoncsa.org/2008/01/15/greens-beans-and-pasta-aglio-e-olio-style/">here</a>. The Tucson CSA site has a fantastic recipe section for cooking just about any vegetable on the planet. This is necessary because the Tucson CSA shares often contain just about every vegetable on the planet. I still miss picking up my vegetables every week. It was the best part of my Tuesday.</div><div>Anyways:</div><div><br /></div><div>1/2 lbs dried Canelloni beans or 2 cans</div><div>16 ounces pasta (I used spirals)</div><div>Good quality EVOO</div><div>3-4 cloves green garlic or to taste (I love garlic)</div><div>Salt</div><div>Sweet paprika</div><div>Chili powder (or chili flakes. I used powder 'cause that's what I had)</div><div>2 bunches of greens, washed and sliced into pieces (I used swiss chard and spinach)</div><div>1/2 C broth (I used chicken, but feel free to use beef or vegetable)</div><div><br /></div><div>Soak beans overnight in filtered water. In the morning, drain, place in pot, and cover with 1" filtered water. Bring to a boil, let boil for at least 10 minutes, then reduce heat and simmer until soft. This takes between 1-2 hours. Drain, rinse, and refrigerate.</div><div>30 minutes before serving, bring pasta water to a boil. Add pasta and cook for about 8 minutes, or until almost done.</div><div>Meanwhile, wash green. I usually fill up my largest bowl with water and swish 1 bunch of greens at a time. Then, I run them under cold water until all the dirt is gone. Slice or tear into bite size pieces. Add to the pasta water at about 8 minutes (you may need to do this earlier for greens that take longer to cook, like kale). Cover pot and let greens steam (you may need to turn down the heat a bit to prevent the water from boiling out).</div><div>In your serving dish, cover the bottom with olive oil. Crush garlic with a press or with a heavy knife. Add to dish. Sprinkle salt, chili powder, and paprika to taste. </div><div>When the pasta and greens are cooked, drain and add to serving dish. Add the chicken broth. Stir everything until combined. Sample and adjust seasonings as needed.</div><div>Serve.</div><div><br /></div><div>Optional add-ins. The original recipe calls for parmesan cheese, which would be nice on top if you can eat dairy. My dearest husband also insists on ham on top of every vegetarian dish I make. He says it was a necessary ingredient. I liked mine meatless. Finally, when reheating this for lunch, I felt inspired and added nutritional yeast on top. It was fantastic.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-58548295720554934482009-06-06T16:09:00.001-07:002009-06-06T16:13:05.228-07:00Random Things to do on a Saturday Afternoon<div><p class="MsoNormal">Recipes aren't just for food. <span style="mso-spacerun:yes"> </span>Recipes can be for just about anything like making a liquid fertilizer from concentrate to making foamy soap. <span style="mso-spacerun:yes"> </span>Today, I'm doing both.<span style="mso-spacerun:yes"> </span>One is because my veggie garden is in full swing and needs some nitrogen to make everything ginormous! <span style="mso-spacerun:yes"> </span>Two, because my foaming soap dispenser needs to be refilled.</p> <p class="MsoNormal">Now, there isn't much else to say about the garden other than to post pictures. <span style="mso-spacerun:yes"> </span>Will do that in the next post.<span style="mso-spacerun:yes"> </span>This post is all about making soap.</p> <p class="MsoNormal">I confess that I'm addicted to blogs. <span style="mso-spacerun:yes"> </span>I don't know why.<span style="mso-spacerun:yes"> </span>Perhaps because they're short and my attention span is short.<span style="mso-spacerun:yes"> </span>Perhaps it's because the writing is down to earth, most of the time.<span style="mso-spacerun:yes"> </span>And perhaps it's because blogs provide endless opportunities for projects that I can do.<span style="mso-spacerun:yes"> </span>I'm not arty or crafty, but I can make foaming soap!<span style="mso-spacerun:yes"> </span>For great frugal project reading I recommend:<span style="mso-spacerun:yes"> </span><a href="http://roomfarm.blogspot.com/">Room Farm</a>.<span style="mso-spacerun:yes"> </span>I'm dieing to try some of these (<a href="http://roomfarm.blogspot.com/2009/06/christmas-in-june-starting-frugal.html">GF Vanilla Extract</a>, here I come!) <span style="mso-spacerun:yes"> </span>For great homemade cleansers, <a href="http://chetroy.com/healthyvegan/">Healthy Vegan Blog</a> fills all my needs.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">My first attempt at homemade cleansers was homemade Foamy Soap (recipe <a href="http://chetroy.com/healthyvegan/?p=146">here</a>).<span style="mso-spacerun:yes"> </span><span style="mso-spacerun:yes"> </span>For those more adventurous than I, and those not allergic to almonds, you can also try <a href="http://chetroy.com/healthyvegan/?p=143">Fancy Homemade Foaming Hand Soap</a>. <span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">The basic principle of the recipe is this:<span style="mso-spacerun:yes"> </span>1 part castile soap to 4 parts water.<span style="mso-spacerun:yes"> </span>You can also add in essential oils to make fun scents. <span style="mso-spacerun:yes"> </span>I used Trader Joes Pure Castile Soap, filtered water (because homemade soap deserves better than straight up tap) and tea tree essential oil (tea tree oil is reputed to have natural antibacterial/antifungal properties).</p> <p class="MsoNormal">I mixed up a half cup of water, two tablespoons of soap, and a few drops of tea tree oil in a half pint mason jar, screwed on the lid, shook the heck out of it and used a funnel to pour it into my foamy soap container.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal">Which brings me to the most important part of this recipe:<span style="mso-spacerun:yes"> </span>equipment!<span style="mso-spacerun:yes"> </span>Foamy soap containers are different from regular soap dispensers.<span style="mso-spacerun:yes"> </span>They are meant to make soap come out as a foam rather than a liquid: </p></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://j.b5z.net/i/u/2104165/i/foaming_350x263.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 263px;" src="http://j.b5z.net/i/u/2104165/i/foaming_350x263.jpg" border="0" alt="" /></a><br /><p class="MsoNormal"></p><p class="MsoNormal">I used one from <a href="http://www.ballardorganics.com/home">Ballard Organics</a>, a local soap making company. <span style="mso-spacerun:yes"> </span>I've also heard that Kiss My Face makes them.<span style="mso-spacerun:yes"> </span>After refilling, screw back on the lid, pump and enjoy the foam!</p> <p class="MsoNormal">Now some of you are probably going, why would you do this!<span style="mso-spacerun:yes"> </span>It's an easy way to save money. <span style="mso-spacerun:yes"> </span>When I originally bought my container, I paid about $6 with tax.<span style="mso-spacerun:yes"> </span>Normally, I use Trader Joes Handsoap in the clear bottle with a purple label. <span style="mso-spacerun:yes"> </span>It costs $2.99 plus tax.<span style="mso-spacerun:yes"> </span>It also uses a plastic container. <span style="mso-spacerun:yes"> </span>Even if I refill the TJ's handsoap container, I still am using straight soap. <span style="mso-spacerun:yes"> </span>TJ's castille soap was $3.49 plus tax for 347 ML.<span style="mso-spacerun:yes"> </span>I used 30 ML of soap (aprox. $.35), $.000001 in water, and maybe $.25 worth of essential oils.<span style="mso-spacerun:yes"> </span>That makes my foamy soap cost about $.600001 per refill.<span style="mso-spacerun:yes"> </span>Versus $2.99 for TJ's soap or $6 for Ballard Organics soap.<span style="mso-spacerun:yes"> </span>When you think about it, for the Ballard Organics's soap, you're paying like $2 for ingredients, packaging, and distribution, and $4 for water. <span style="mso-spacerun:yes"> </span>foamy soap makers have a great money making scheme going!</p> <p class="MsoNormal" style="tab-stops:5.0in">Enjoy your foamy soap!</p><p></p>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-55134170092416770262009-05-06T20:47:00.000-07:002009-05-06T21:09:23.717-07:00Baking UpdateYikes! Where has the time gone? It seems like it was just last night that I posted the first baking post. And it's really been two weeks. <div><br /></div><div>Since my last post, I have started my latest science project (since GF baking really is more about science and less about "cooking": Karina's <a href="http://glutenfreegoddess.blogspot.com/2009/04/gluten-free-english-muffins.html">English Muffin Recipe</a>. They were pretty close to the real thing. They even had nooks and crannys for butter. Perhaps that was what was missing - butter. I baked and ate about half of them. I ate two straight out of the oven and two were used for English Muffin Sandwiches (to be soon described in another post) and I froze four, unbaked. Those are still in the freezer hopefully to be baked soon. I'll let you know how that goes. I made my usual change to a Karina recipe; I subbed brown rice flour for the millet. To be quite honest I don't have the time, energy, or space for another GF flour. I have brown and sweet and white rice, buckwheat, sorghum, teff, tapioca, cornmeal, potato starch, corn starch, and lotus starch (a whole nother post as well). I simply don't have room in my fridge to store the flour, nor do I have the brain capacity to remember how much millet I have left. Just not going to happen.</div><div><br /></div><div>I also completed a science projection: <a href="http://www.heythattastesgood.com/2008/12/biscuits.html"> Biscuits!</a> from <span class="Apple-style-span" style="font-style: italic;">Hey, that tastes good!</span> In my last post, I had mentioned how fantastic tasting these were. I have since discovered that they have amazing super powers beyond just tasting fantastic. The unbaked dough also happens to freeze well and bake up tasting and looking as fantastic as the original. Imagine the potential! You can make a double or triple batch of the dough and freeze the majority unbaked. Then, whenever you feel like freshly baked biscuits, you can have them with minimal effort and dishes. I'm in love. If I could, I think I would marry these biscuits. </div><div>The only prep prior to freezing is cutting them into squares. I froze about half the squares in a recipe. When I was ready for biscuits round two, I popped them out of the freezer and onto a baking sheet. Into the oven they went at 400 degrees for 15-18 minutes. When you bake frozen goods, you should always lower the temperature by at least 25 degrees lower than the recipe says, and plan to bake them for a longer time. I had to pull the smaller biscuits out early (because mine were not sized equally) but they all tasted fantastic. </div><div>I hope you enjoy these biscuits as much as I do.</div><div><br /></div><div><br /></div><div><br /></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-59138777723989211672009-04-19T18:06:00.000-07:002009-04-19T18:36:32.355-07:00Baking up a storm!According to the husband, I am constantly cooking up a storm. He is right; I do cook a lot. And the kitchen does sometimes look like a storm hit it, after I'm done. Lately, I've been baking up a storm. I've been craving soft, warm moist baked things that don't taste like rubber or crumble to nothingness on the first bite. Can you blame me?<div><br /></div><div>Here's what I've been baking:</div><div><br /></div><div>Biscuits! Recipe from <span class="Apple-style-span" style="font-weight: bold;">Hey that tastes good!: <span class="Apple-style-span" style="font-weight: normal; "><a href="http://www.heythattastesgood.com/2008/12/biscuits.html">http://www.heythattastesgood.com/2008/12/biscuits.html</a></span></span></div><div>I made them vegan by using shortening and hemp milk. Fantastic. Even the hubby liked them.</div><div><br /></div><div>Karina's Delicious Gluten Free Bread, from <span class="Apple-style-span" style="font-weight: bold;">Karina's Kitchen:<span class="Apple-style-span" style="font-weight: normal; "><a href="http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html"></a></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; "><a href="http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html">http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html</a></span></span></div><div>I use brown rice flour instead of millet flour, and everything else stays the same. Except, I do not have a bread machine, so into the oven it goes. Scroll down to the bottom of the recipe for the non-bread machine instructions. Great bread, and it still tastes decent after a week in the fridge.</div><div><br /></div><div>Cinnamon Apple Muffins, also from <span class="Apple-style-span" style="font-weight: bold;">Karina's Kitchen:<span class="Apple-style-span" style="color: rgb(0, 0, 0); text-decoration: none;"><a href="http://glutenfreegoddess.blogspot.com/2008/11/cinnamon-apple-muffins.html" style=""> </a></span><span class="Apple-style-span" style="font-weight: normal; "><a href="http://glutenfreegoddess.blogspot.com/2008/11/cinnamon-apple-muffins.html"></a></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal; "><a href="http://glutenfreegoddess.blogspot.com/2008/11/cinnamon-apple-muffins.html">http://glutenfreegoddess.blogspot.com/2008/11/cinnamon-apple-muffins.html</a></span></span></div><div>Great tasting muffin, and freezes well. Omitted the nuts and the allspice, simply because when I made these, I was craving muffins but in no mood to run to the store to get all the ingredients.</div><div><br /></div><div>Pumpkin Pecan Cookies, also from <span class="Apple-style-span" style="font-weight: bold;">Karina's Kitchen:</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><a href="http://glutenfreegoddess.blogspot.com/2008/11/pumpkin-pecan-cookies.html">http://glutenfreegoddess.blogspot.com/2008/11/pumpkin-pecan-cookies.html</a></span></div><div>I swear I am not virtually stalking Karina. Really! I omitted the nuts on both versions (I really should go to the store sometime) and used homemade pumpkin puree rather than canned. Version 1 had chocolate chips from <a href="http://www.enjoylifefoods.com/our_foods/chocolate_chips.html">Enjoy Life</a> and version two had dried cranberries. Both were great, but I preferred the chocolate ones. I think there is a chocoholic gene in my family!</div><div><br /></div><div>Hamburger and Hotdog Buns from <span class="Apple-style-span" style="font-weight: bold;">Celiac.com: <span class="Apple-style-span" style="font-weight: normal; "><a href="http://www.celiac.com/articles/404/1/Hamburger-or-Hot-Dog-Buns-Gluten-Free/Page1.html">http://www.celiac.com/articles/404/1/Hamburger-or-Hot-Dog-Buns-Gluten-Free/Page1.html</a></span></span></div><div>Made both hamburger buns and hot dog buns. The dough is very forgiving. On the hamburger version, I messed up the measurements on the dry ingredients and I baked them at the wrong temperature. They still came out okay. I used <a href="http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97">Egg R</a><a href="http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97">eplacer</a> instead of the eggs and hemp milk instead of regular milk. Good, non-crumbly buns!</div><div><br /></div><div>Let me know what you've been baking. I'm always on the look out for new ways to mess up the clean kitchen!</div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com2tag:blogger.com,1999:blog-8725702477852183381.post-69304140467103853042009-04-04T13:55:00.000-07:002009-04-04T13:58:29.662-07:00Good News!My pistachios are not part of the pistachio recall. That doesn't mean yours are safe to eat though. <div><br /></div><div>This is the email I got from Whole Paycheck:</div><div><br /></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial; font-size: 13px; "><span class="Apple-style-span" style="font-style: italic;">Thank you for your email. Our Food Safety team is looking at all areas of our business, the FDA is investigating and we will continue to monitor the situation as it unfolds. At this time we have recalled<br /><br />Flavor Tree In-Shell Salted Pistachios 16 oz with Best Before dates of 07/21/2009, 08/12/2009 & 10/16/2009 ONLY<br />365 Pistachios dry roasted & salted (In-Shell) 16oz with Best Before dates of 07/08/2009 GL1, 07/08/2009 GL2, & 11/27/2009 GL1 (other lot codes are not affected).<br /><br />Please contact your local store regarding any bulk pistachios you may have purchased, since these items are sourced regionally.<br /><br />All pistachio related recall information will be posted on our website at </span><a href="http://blog.wholefoodsmarket.com/2009/04/pistachio-manufacturer-recall/" target="_blank" style="color: rgb(0, 0, 204); "><span class="Apple-style-span" style="font-style: italic;">http://blog.wholefoodsmarket.</span><span class="Apple-style-span" style="font-style: italic;"><wbr>com/2009/04/pistachio-</span><span class="Apple-style-span" style="font-style: italic;"><wbr>manufacturer-recall/</span></a><span class="Apple-style-span" style="font-style: italic;"><br /><br />Kind regards,</span></span><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial; font-size: 13px;"><span class="Apple-style-span" style="font-style: italic;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial; font-size: 13px;"><span class="Apple-style-span" style="font-style: italic;">-(Very nice customer service person at Whole Paycheck)</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial; font-size: 13px;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial; font-size: 13px;">Mine have a different "Best Before" date, so I've been chowing down.</span></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-76131583569554073412009-04-02T20:22:00.000-07:002009-04-02T20:33:56.336-07:00PistachiosI've been craving pistachios lately. I'm not even that fond of them. There is a reason to why I crave them, but be advised that it's a long story. In October, I was on a business trip, working the registration desk at a conference. Another person there, who was working the same desk, left an almost full bag of roasted pistachios under the counter (distributed under the 365 brand by Whole Paycheck). She lives in Seattle, but doesn't work at my office. I figured I'd run into her at some point, so I brought the bag home. I've seen her a few times since then, but never with advance notice, so I've never given them back. <div><br /><div>Last week, the hubby was looking for something to snack on, so I pulled out the bag. And then I started snacking on them. Even though I don't really like them.</div><div><br /></div><div>Then, the pistachio <a href="http://www.fda.gov/pistachios/">recall </a>happened. I emailed Whole Paycheck <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">immediately</span> to find out if these pistachios were also recalled a few days ago, and I still haven't heard back, so I don't know if they're safe. I totally understand that under our current food system, it takes a million years to track down the source of food (it shouldn't, but that's a whole <span class="blsp-spelling-error" id="SPELLING_ERROR_1">nother</span> post!). So, these pistachios sit on my desk, staring at me every time I use the computer, begging me to eat them. And, for some reason, they sound really good. I think it's only because they are there, and I can't have them, that I crave them. </div><div><br /></div><div>Right now, they're calling my name, "Christina, eat me! Eat me! What are the odds I'll make you sick?"</div><div><br /></div><div>I have to go away now, simply because I can't handle the siren song.</div></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-5295997801541392552009-03-29T20:49:00.001-07:002009-03-29T20:49:52.922-07:00Chicken Broth<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><div style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 3px; padding-right: 3px; padding-bottom: 3px; padding-left: 3px; width: auto; font: normal normal normal 100%/normal Georgia, serif; text-align: left; "><span><span>You could say I'm a bit of a recipe-aholic! I love to read different recipes, and I collect them by the hundreds, even recipes I know I'll never make. One must have fifty different salsa recipes!While recipe hunting this week, I read two on nytimes.com. One was a pork shoulder recipe, and the other was a chicken pasta recipe. While reading the recipes, I became annoyed at the waste of the authors. In both recipes, the authors indicated that cooks should discard perfectly good parts. I'm not sure why it upset me so much - it could perfectly well be hormones - but I felt that the authors should encourage their audiences to not only reduce waste in the kitchen but also to use solid bases in recipes, like using homemade chicken stock. Making your own chicken stock isn't nearly as difficult as it sounds, it's also a million dollars cheaper than buying stock in the long run, and you have complete control over the ingredients. Packaged foods that have "spices" listed as an ingredient usually have gluten, soy, or msg in them. Plus, it tastes fantastic. Packaged stock taste like dishwater in comparison.<br />Here is my super easy recipe for chicken stock:<br />Chicken bones, skin, fat, blood, ect (to acquire this, keep a bowl or bag in your freezer. When cooking chicken, place either cooked or uncooked chicken "waste" in the bag. When you have enough to fill your crock pot, get ready to make stock)<br />Vegetable peelings (you should not use vegetables that are rotting or gross. You can use things like carrot peels, celery leaves, onion and garlic paper, ect. Make sure to use mild flavored vegetables like carrots, celery, summer squash, baby turnips, mild greens like spinach, ect. You can save your veggie scraps in the same bag as the chicken parts)<br />One small onion chopped<br />2-3 peppercorns<br />Herbs (like parsley, bay leaf, celery seed, chive. Use small amounts and experiment)<br />Dump everything into your crock pot and turn to high. Add enough water to cover the chicken. You want the crockpot to be at least 3/4 full, or it won't run properly. I use a 3 quart crockpotand it holds one picked-clean chicken carcass, a cup or so of vegetable scraps, and a small onion. If you have a larger crockpot, I envy you. Use a larger onion and more scraps. <br />Cover, bring to a simmer, and let simmer for at least 8 hours or overnight. I like to start mine right before bed and leave running all night. <br />When done, turn crockpot off and remove lid. Let sit for 30 minutes or so, until the pot is somewhat cool.<br />Place a very large bowl in your sink and place a colander inside. Carefully (using good hot pads) dump the stock from the crockpot into the bowl. Pick up colander, and let drain for a minute. Press a large spoon against the cooked scraps until the remaining liquid is drained. Discard scraps (If you live in Seattle, you can add the scraps to your yard waste bin).<br />Place bowl in the fridge for several hours, until the stock thickens and the fat has solidified on the top. Using a large metal spoon, scrape off the fat . If you'd like, you can save the fat in a glass jar. Keep it in your fridge for a month or in the freezer for 3 months. It tastes fantastic on toast, or as the primary fat used in homemade french fries.<br />You can use the broth right away, or it will keep in the fridge for about a week. You can also freeze the broth. It should keep at least 4 months. I like to freeze mine in ice cube trays, which are about 2 tablespoons for each cube. I've also seen people freeze broth in their muffin pans, which are about 2/3 cup per cube. You can also freeze in plastic bags or containers.<br />I'll post pictures the next time I make broth.<br />Enjoy!</span></span><div><br /></div></div></span>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com2tag:blogger.com,1999:blog-8725702477852183381.post-6456977325548141562009-03-21T20:40:00.001-07:002009-03-21T20:54:50.667-07:00Maui<div><p class="MsoNormal"><span class="apple-style-span"><span style="color:black">Vacationing with multiple food allergies is a nightmare. At least for us, when we're on vacation we are more active and adventurous than normal. We've hiked, kayaked, and snorkeled across parts of three countries now. We need to feel great every day! Thus, we must find a way to eliminate any chance of food contamination when traveling. The simple solution? Rent a condo! This was our first big vacation in a condo, and we loved it. I'm not sure we'll ever return to hotels. <o:p></o:p></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="color:black"><o:p> </o:p></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="color:black">The best part about our condo on <st1:place st="on">Maui</st1:place> was the view.<span style="mso-spacerun:yes"> </span>I'm not sure most restaurants on <st1:place st="on">Maui</st1:place> could guarantee us this kind of show:<o:p></o:p></span></span></p></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFb6l6ADDMLQvNXpZz2Uftct53-B_kUHHM_2RC-S53iQSlCY6OL8IMHfL6hRXLAcFcvaWBtJ9FYkbEf_SfujrrqvHKJD_kDdTnAg5wVcF0pfHuoji1Hzx7KH111lNjwYqKq-FlpOR52eY/s1600-h/IMG_1956.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/AVvXsEjdFb6l6ADDMLQvNXpZz2Uftct53-B_kUHHM_2RC-S53iQSlCY6OL8IMHfL6hRXLAcFcvaWBtJ9FYkbEf_SfujrrqvHKJD_kDdTnAg5wVcF0pfHuoji1Hzx7KH111lNjwYqKq-FlpOR52eY/s320/IMG_1956.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5315854983990341042" /></a><br /><div><p class="MsoNormal"><span class="apple-style-span"><span style="color:black">The second best part of having a condo is an opportunity to really sample the local foods.<span style="mso-spacerun:yes"> </span>I'm not talking about a bite of poi and poke at a luau.<span style="mso-spacerun:yes"> </span>I'm talking about real, locally-grown, heirloom fruits, vegetables, and meats.<span style="mso-spacerun:yes"> </span>Across the street from our condo was a daily produce stand with a wild variety of fresh summer produce.<span style="mso-spacerun:yes"> </span>That's right, in January we were eating local zucchini, green beans, tomatoes, eggplant, purple sweet potatoes, and strawberries.<span style="mso-spacerun:yes"> </span>Plus, we had our fill of local heirloom bananas called apple bananas, strawberry papaya (a non-GMO papaya variety.<span style="mso-spacerun:yes"> </span>Most other varieties have been corrupted by GMO varieties planted), pineapple, passion fruit, star fruit, and mango.<span style="mso-spacerun:yes"> </span>And then there was the citrus, like pomegranates, limes, lemons, and oranges.<span style="mso-spacerun:yes"> </span>In short, I'm ready to move.<o:p></o:p></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="color:black"><o:p> </o:p></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="color:black">The kitchen was well equipped, for a rental kitchen, right down to the metal garlic press.<span style="mso-spacerun:yes"> </span>One item missing in particular was a metal loaf pan.<span style="mso-spacerun:yes"> </span>They only had glass.<span style="mso-spacerun:yes"> </span>This is why I don't recommend baking bread in a glass pan:<o:p></o:p></span></span></p></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZNqQeYeLwsYGGGur7JKuPoMAgzYd1cC2yWVwOtAlmd4Pf_cnyePf7JdwaD9l1yCvyBq4aeWyhRmWDAoQ8mscF6SQVxTmVUl1zZbYf_s7ukPo4w5iOguhEAi0umsjuWOpLqPFMPQqHF-L/s1600-h/IMG_1871.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/AVvXsEhFZNqQeYeLwsYGGGur7JKuPoMAgzYd1cC2yWVwOtAlmd4Pf_cnyePf7JdwaD9l1yCvyBq4aeWyhRmWDAoQ8mscF6SQVxTmVUl1zZbYf_s7ukPo4w5iOguhEAi0umsjuWOpLqPFMPQqHF-L/s320/IMG_1871.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5315854979053581122" /></a><br /></div><div><p class="MsoNormal"><span class="apple-style-span"><span style="color:black">To be fair, the oven was also broken.<span style="mso-spacerun:yes"> </span>But still, bread should never look like that after being in an oven for two hours.<span style="mso-spacerun:yes"> </span>The oven also ruined the brownies.<span style="mso-spacerun:yes"> </span>It was sad:<o:p></o:p></span></span></p></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9W06TJMzaW5wntFz7EtEth56VpvqA_sL-Ak8HOf8Iv31rEIFe6pStM_0qfQQRHpiZSQv89SPsMRTZqpSYc2w244JvWcRJNx_wpsGRnuZRRBuW-eZtI0H-FXsXx5DVDp-H98QfPwlZIaI/s1600-h/IMG_1808.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/AVvXsEhp9W06TJMzaW5wntFz7EtEth56VpvqA_sL-Ak8HOf8Iv31rEIFe6pStM_0qfQQRHpiZSQv89SPsMRTZqpSYc2w244JvWcRJNx_wpsGRnuZRRBuW-eZtI0H-FXsXx5DVDp-H98QfPwlZIaI/s320/IMG_1808.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5315854979464867250" /></a><br /></div><div><p class="MsoNormal">But, we survived without baked goods for the trip.<span style="mso-spacerun:yes"> </span>The meal list:</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Spaghetti with GF pasta<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Tacos with sprouted corn tortillas</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Stirfry with brown rice - without soy sauce :(</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Fresh grilled Mahi Mahi with grilled vegetables and sweet potatoes</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Fresh grilled Walu with grilled vegetables </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">The meal list starts with meals we commonly eat at home, and slowly shifts towards less common meals made with readily available foods on <st1:place st="on">Maui</st1:place>.<span style="mso-spacerun:yes"> </span>Eating tacos is great, unless the tortillas cost more than the meat.<span style="mso-spacerun:yes"> </span>And let me tell you about insane food prices!<span style="mso-spacerun:yes"> </span>I paid $13/lbs for "natural" chicken breasts.<span style="mso-spacerun:yes"> </span>Ouch.<span style="mso-spacerun:yes"> </span>Thankfully, neither of us can digest milk.<span style="mso-spacerun:yes"> </span>That saved us $8 a gallon.<span style="mso-spacerun:yes"> </span>By eating simple meals with all local ingredients, we were able to stick to our food budget.<span style="mso-spacerun:yes"> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Most every day was started with a fresh fruit smoothie, made with whatever fruit we had on hand.<span style="mso-spacerun:yes"> </span>Fresh banana was almost always an ingredient and coconut milk made regular appearances:</p></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz6ebOHG18V253q4JTFupZRVHa2lD8G0QXXmGqx_7Z3jfUHCjsp66qyV86NUoY7cArAZ4sdBoRWQSkq_geGgR3H7jo_6BiGEY_WKh-XphIC4w8yJYzvfkd1OV89LXTGOhYLe0IOFb0zu3x/s1600-h/IMG_0213.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/AVvXsEjz6ebOHG18V253q4JTFupZRVHa2lD8G0QXXmGqx_7Z3jfUHCjsp66qyV86NUoY7cArAZ4sdBoRWQSkq_geGgR3H7jo_6BiGEY_WKh-XphIC4w8yJYzvfkd1OV89LXTGOhYLe0IOFb0zu3x/s320/IMG_0213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5315854981258002610" /></a><br /></div><div><p class="MsoNormal">Lunch was usually a salad, except for the last day.<span style="mso-spacerun:yes"> </span>I went all out and made a pasta salad with grilled eggplant, grilled tomatoes, and steamed green beans (and EVOO and lots of garlic).<span style="mso-spacerun:yes"> </span>I topped it with a hunk of leftover Walu.<span style="mso-spacerun:yes"> </span>Fantastic!</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Dinner was always started after a long walk on the beach at sunset.<span style="mso-spacerun:yes"> </span>We were completely spoiled.<span style="mso-spacerun:yes"> </span>I'm so ready to move.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Of course, I forgot to take pictures of most of the meals, so I can only leave you with this to inspire jealousy:</p></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Bh1d4i8E9D1YsEUVtIT5txgyEi8zI1atVT1z5KIV7mMiXLsXlFQHNMXe7wfMhcG9oNVjYgZvEsvMAxvA8Q7BDrbkUPnn22Mbx7NGocVF5NQWQj1xPhmwstIzm3CJLnxlbAnlA9UNlm6Z/s1600-h/IMG_1862.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/AVvXsEh2Bh1d4i8E9D1YsEUVtIT5txgyEi8zI1atVT1z5KIV7mMiXLsXlFQHNMXe7wfMhcG9oNVjYgZvEsvMAxvA8Q7BDrbkUPnn22Mbx7NGocVF5NQWQj1xPhmwstIzm3CJLnxlbAnlA9UNlm6Z/s320/IMG_1862.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5315854974258912562" /></a><br /><div style="text-align: center;"><div style="text-align: left;"><br /></div><p class="MsoNormal" style="text-align: left;">I'm counting down the days until strawberry season.<span style="mso-spacerun:yes"> </span>The <st1:city st="on"><st1:place st="on">Wenatchee</st1:place></st1:city> farmers promised me some in April.<span style="mso-spacerun:yes"> </span>We'll see if that happens.</p></div><div style="text-align: left;"><br /></div><p class="MsoNormal"><br /></p></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-43883726421574602472009-03-04T21:02:00.000-08:002009-03-04T21:12:21.341-08:00And now we return to our regularly scheduled programming....Around January 29th, I disapeared off the face of the earth. There were two reasons for this: Our internet died! and we left for Maui two days later, before the internet was fixed. Now that we're back, and our internet is working again, I can return to posting. I know, dear readers, that you've missed me dearly. I missed you too.Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-78978445488212319312009-03-03T21:54:00.001-08:002009-03-03T21:55:10.473-08:00Words of Wisdom to Ponder...<span class="Apple-style-span" style=" ;font-family:'Times New Roman';"><br />SOME PEOPLE ARE LIKE <span class="blsp-spelling-error" id="SPELLING_ERROR_0">SLINKIES</span> - NOT REALLY GOOD FOR<br />ANYTHING BUT THEY BRING A SMILE TO YOUR FACE WHEN PUSHED DOWN THE STAIRS.</span><div><span class="Apple-style-span" style="font-family: 'Times New Roman';"><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Times New Roman';">-<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Anonymous</span></span></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-65659996785059972062009-02-18T22:15:00.000-08:002009-02-23T20:33:54.356-08:00Product Review: Mochi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmNCZeZfA-YelmRSsE9ly0D8iWAK3jX_v1ulxpNPoVTRCG4tY9NLw_rdfpBNlE8f7epNnRdK8k6KgzNshGxkIunUBkkay86N4yn2XjY6Cb3zx5wHv5wiSPTV39SlI_mQquy07VaxtBTf1/s1600-h/IMG_2109.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/AVvXsEjtmNCZeZfA-YelmRSsE9ly0D8iWAK3jX_v1ulxpNPoVTRCG4tY9NLw_rdfpBNlE8f7epNnRdK8k6KgzNshGxkIunUBkkay86N4yn2XjY6Cb3zx5wHv5wiSPTV39SlI_mQquy07VaxtBTf1/s320/IMG_2109.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5306217108901606482" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;">It tastes like waffles</span> - The Hubby</div><div style="text-align: center;"><br /></div><a href="http://en.wikipedia.org/wiki/Mochi">Mochi </a>is a rice-based baked treat, originally from Japan. My coworker (allergic to dairy, eggs, and cane sugar with a GF son) turned me on to mochi. <div><br /><div>I used <a href="http://www.grainaissance.com/mochi.html">Grainaissance's </a>raisin-cinnamon brown-rice mochi. It puffed up quite nicely and tasted excellent when served with maple syrup.</div></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-12591357139682456882009-01-23T19:19:00.000-08:002009-01-23T19:49:17.613-08:00Product Reviews: So DelicousBefore my stomach decided to rebel against my taste buds, I loved everything by Turtle Mountain. My favorites were the mint chocolate soy ice cream, the cookie dough ice cream, and the fudge pops. MMMM. They've now introduced new coconut milk products, some of which are soy free and gluten free, and, as always, are vegan.<div><br /></div><div><a href="http://www.turtlemountain.com/products/coconut_yogurt.html">Coconut yogurt</a>: </div><div><br /></div><div>This is good stuff. It's not as thick as soy yogurt or real yogurt, but I don't care. It also has very little protein compared to soy and real yogurt, so view it as more of a sugary snack, and maybe serve with a rice cake and some nuts. I've had the Passionate Mango, Raspberry, Vanilla and Strawberry Banana. Whole Paycheck carries them, as does Madison. Hopefully PCC will jump on the bandwagon soon.</div><div>Just so you know, every once in a while (like 1 in 4 containers), it seems like something in the yogurt isn't stirred correctly and it's a bit grainy. It's still good, but not as good as the ungrainy kind. Also, it is expensive!</div><div><br /></div><div><a href="http://www.turtlemountain.com/products/purely_decadent_Coconut_Milk.html">Coconut Ice Cream</a>: </div><div><br /></div><div>I've tried the mint chip (on accident, it does contain soy) and the chocolate (Which does not contain soy). Both were excellent. For those on the soy free diet, try the chocolate or vanilla (in my freezer to try next). These pints were a bit less pricey than Luna and Larry's and also had less of a pronounced coconut flavor (but you still know it's coconut).</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com2tag:blogger.com,1999:blog-8725702477852183381.post-92043968692380785532009-01-23T18:46:00.000-08:002009-02-18T22:15:17.749-08:00GF Beef Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-KkMPtnhCTf2KkjR8sp-O0QHe8i6lWhYXDfGOc6qhaCG4n6YAyU4Pqa-RnlcKOjMo-BzyvgXI4PBAvJzEyf6DUAtIcYm7cNBxriXgpazIfsMHS4O5HDiwDpaU55PnjvCRCRTydj-3yCq/s1600-h/IMG_1711.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/AVvXsEgB-KkMPtnhCTf2KkjR8sp-O0QHe8i6lWhYXDfGOc6qhaCG4n6YAyU4Pqa-RnlcKOjMo-BzyvgXI4PBAvJzEyf6DUAtIcYm7cNBxriXgpazIfsMHS4O5HDiwDpaU55PnjvCRCRTydj-3yCq/s320/IMG_1711.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5294690349140124274" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br />I'd like to apologize up front to my vegan readers (all two of you). I love to eat meat, like big juicy steaks and lamb chops. I am not strong enough to be vegan, and I admire you for your self control. I do buy organic meat, when possible, but it's still meat. So, you may occasionally find dairy free, egg free recipes that have meat on here. Either sub in your favorite meat substitute, or skip the post.</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">This was one of the first allergen free recipes that I made, almost a month ago. It seems more like years ago. I never seem to be able to follow a recipe exactly, so it does differ from the original, mostly in vegetable substitutions. This stew goes perfect with <a href="http://ricecrisps.blogspot.com/2009/01/injera.html">injera </a>(as seen in the photo) and is perfect for these cold & rainy Seattle nights. It also happens to freeze well. I made up a huge pot, (the recipe said 6 servings but it was more like a million) and froze more than half. I still have one container left, for one of those nights when I'm running behind.<br /></span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Recipe (original </span></span><a href="http://glutenagogo.blogspot.com/2007/01/old-fashioned-beef-stew-gluten-free.html"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">here)</span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br /><br />1 pound beef stew meat<br />1/3 cup brown rice flour<br />1 1/2 tsp sea salt - </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">or to taste</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br />1/2 tsp freshly ground black pepper<br />3 Tb saturated fat, like lard, palm oil, coconut oil. - </span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">You could also sub in an oil like canola, but it won't have quite the same flavor. You could also skip the first step, mix the rice flour with 2/3 cup of water and add to the stew before it boils. Eliminate the fat if you do that and add in the salt and pepper with the beef</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br />1 large onion, sliced<br />1 tsp bay leaves<br />1/2 tsp allspice<br />chopped carrots</span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">chopped celery</span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">frozen corn -</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"> eliminate if you can't have corn.</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br />8 -10 small new potatoes or fingerlings, quartered -</span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">or use whatever you have on hand. I did</span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><br />6 cups hot water<br /><br />Cut the stew meat into 1 inch cubes and remove the excess fat. Add it to a mixing bowl that contains the brown rice flour, salt and pepper. Stir and make sure that all the meat is covered by the flour mixture. Put the coconut oil in a stew pot (the largest one you have) and melt. Once the oil is melted and hot, add the meat to the pan and brown on all sides. Remove from pan and set aside. </span></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;font-size:13px;"><span class="Apple-style-span" style="font-size:medium;">Add the 6 cups of hot water to the Dutch oven (step back as you do this as the water will splatter). Stir the water and browned flour mixture. The flour mixture will have stuck to the bottom of the pan, but after about 10 minutes all of it will have come loose and will blend with the water. Add the bay leaves and allspice. Then add the beef and vegetables. Cook for 30 minutes. Lower the heat and allow to simmer for about 1 to 1 1/2 hours or until the vegetables are tender. Serve over <a href="http://ricecrisps.blogspot.com/2009/01/injera.html">Injera</a>, or with a slice of GF bread to sop up the gravy.</span><br /></span></div></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com2tag:blogger.com,1999:blog-8725702477852183381.post-40649692889613114242009-01-23T18:13:00.000-08:002009-02-18T22:12:47.596-08:00Injera<div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2flRjo3me33dJGrfKoKdW4pI1Xu6qCG0mH2mVawa99akEJhp_KnJ8zniTVJKK0mzI_ZChyiFvwhR0WV6gCnYVIAKnBfqFx5UbmwdNr8OKOEY_xWk05_VSyiLyP18_1HiqdIR48SvCO67g/s1600-h/IMG_1706.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/AVvXsEh2flRjo3me33dJGrfKoKdW4pI1Xu6qCG0mH2mVawa99akEJhp_KnJ8zniTVJKK0mzI_ZChyiFvwhR0WV6gCnYVIAKnBfqFx5UbmwdNr8OKOEY_xWk05_VSyiLyP18_1HiqdIR48SvCO67g/s320/IMG_1706.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304386363753081650" /></a><a href="http://www.blogger.com/Injera"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">Injera</span></span></a><a href="http://www.blogger.com/Injera"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">is an Ethiopian pancake served with Ethiopian stew called wat. Injera in the US is often a mix of wheat flour and teff flour. It doesn't have to be that way though. </span></span><a href="http://en.wikipedia.org/wiki/Teff"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">Teff</span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"> flour is made from the seed of the teff plant, which grows in; you guessed it; Ethiopia. Injera taste nothing like wheat pancakes, but they do have that bread taste to them. They're also vegan, plus they require three ingredients, teff flour, salt, and water. How many gluten free, egg free, dairy free, nut free, soy free products can have that claim? Not very many. </span></span><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">The main thing injera requires is time! A lot of time! My first trial with injera went very well. I fermented the batter for 24 hours. The injera was good, but it didn't spread like I thought it should and it wasn't all that sour. So, the next time I made it, I planned to let it go the full 72 hours. After 60 hours, mine had sprouted big spots of blue mold! I ended up dumping that, and serving my stew with tortilla chips. This is probably due to the moldy nature of Seattle in general. Everything molds here faster than it ever did in the desert. </span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">Teff flour can be found at most natural food markets. For those of you who live around me, Madison Co-op in Capital Hill carries teff in their bulk section, which is great if you're trying out a new recipe. PCC only carries it in a bag (they seem pretty limited in their GF flours in bulk). </span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; "><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">Authentic Injera (original recipe found </span></span><a href="http://www.recipezaar.com/Authentic-Injera-aka-Ethiopian-Flat-Bread-96980"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">here)</span></span></a></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">SERVES 5-6</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">1 1/2 cups ground teff </span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">2 cups water</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">sea salt, to taste</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">vegetable oil, for the skillet (I used palm oil)</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">Directions:</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">1. Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, depending on where you live. Check every 12 hours to make sure it doesn't turn blue. The fermenting mixture should be the consistency of a very thin pancake batter.</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">This is good batter:</span></span></div></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYoTcUg8em531l-7OsMnvdO8NAM16j4182HmPvN2wMA8l9N5YCZWZnKrMz_jBRppFJtO01Ic4dSy5T0CWq9VTyNJYoCDr-em_YvN_oqHWSJPMxuHexqssBo4dRnuZV6gPnk7GjFGJcKxKJ/s1600-h/IMG_1705.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/AVvXsEjYoTcUg8em531l-7OsMnvdO8NAM16j4182HmPvN2wMA8l9N5YCZWZnKrMz_jBRppFJtO01Ic4dSy5T0CWq9VTyNJYoCDr-em_YvN_oqHWSJPMxuHexqssBo4dRnuZV6gPnk7GjFGJcKxKJ/s320/IMG_1705.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304386358425118194" /></a><span class="Apple-style-span" style="border-collapse: collapse; "><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">This is not-so-good batter:</span></span></span><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6EhBXARns86c2Awn0LWyPgE6fP3BNppA4RQu1YaJOiedcUCLB-qudkOD6OMFO6CIJO79YVS6H58AZjZmlOHmfqdKdC9mtXevZwbBdj1PFiJryCJ1LGtBdf-MJ18GvWqADRPpZND6bqW0/s1600-h/IMG_1778.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/AVvXsEiJ6EhBXARns86c2Awn0LWyPgE6fP3BNppA4RQu1YaJOiedcUCLB-qudkOD6OMFO6CIJO79YVS6H58AZjZmlOHmfqdKdC9mtXevZwbBdj1PFiJryCJ1LGtBdf-MJ18GvWqADRPpZND6bqW0/s320/IMG_1778.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304386355651399506" /></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">Seriously, don't eat it if it looks like that!<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7xaP8a490RnBO6QjrydpUzEUyS6E9Vyrai3DccEeEbPOkdgeyMQTeGBmEKKm430Ofxk1A9I36-4qQuMUNJkiHlFEwpzoElNCAIkbFgLRSlyvlt_-JRLO6ZoLKxPzCs-ofH1XETKpOpFx/s1600-h/IMG_1706.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></a><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span><div><span class="Apple-style-span" style="border-collapse: collapse; "><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">2. Stir in the salt, a little at a time, until you can barely detect its taste.<br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">3. Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">4. Pour in enough batter to cover the bottom of the skillet; </span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">(original directions: About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes). This is not how mine worked. I ended up using closer to 1/2 C per pancake, and had difficulty spreading it as thin as the recipe says. I ended up with very weird shaped pancakes, that still tasted great (see above picture)</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">5. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side. </span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">6. Remove and place onto serving plate (as in the actual plate from which it will be consumed. Mine stuck to the serving plate, like it was glued, and was very difficult to remove. Set aside and finish other pancakes. (I like to heat my plates briefly in our toaster oven before I put any food on them, so the food stays warm longer.</span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">7. Ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food. (or you can be like us and eat the stew with a spoon, scraping up bites of injera as you go). </span></span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">I served mine with </span></span><a href="http://ricecrisps.blogspot.com/2009/01/gf-beef-stew.html"><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;">beef stew</span></span></a><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"> on top</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div></span></div><div><span class="Apple-style-span" style="font-family: arial;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><br /></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-52881170607592248162009-01-11T19:49:00.000-08:002009-01-11T20:20:38.083-08:00Allergen Free Flat Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrhi7Wp-Fdxq-0_6TE70cJTisEHe995PlAEMIqhk0TOgpNDEVxU4XufqpuTXuBk_CrjkWH2GkcMcD-CXkhc2sqyAHrWcNbVUTfLp2lygwGe2-19mej7H6p0c-5RVxsZ_KgOb109c7ec84/s1600-h/IMG_1769.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/AVvXsEjfrhi7Wp-Fdxq-0_6TE70cJTisEHe995PlAEMIqhk0TOgpNDEVxU4XufqpuTXuBk_CrjkWH2GkcMcD-CXkhc2sqyAHrWcNbVUTfLp2lygwGe2-19mej7H6p0c-5RVxsZ_KgOb109c7ec84/s320/IMG_1769.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5290255728325095714" /></a><br /><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;font-size:13px;"><div><br /></div><div><br /></div><div>This was my first successful attempt at GF baking. It worked pretty well, if you ask me. Feel free to jazz up with fresh herbs instead of dried, or gourmet olives instead of black. The hubby said it was pretty good for GF, and he even asked for extras.</div><div><br /></div><div>The original recipe comes from <a href="http://www.bookofyum.com/blog/">The Book of Yum!</a></div><div><br /></div><div><span class="Apple-style-span" style="border-collapse: separate; white-space: pre; font-family:Arial;">Allergen Free Flat Bread</span><br /></div><div><br /></div>Ingredients<br />4 tsp sugar<br />2 cup warm water (I use a thermometer to get mine to 115 F, but you don't need to be quite as anal as me. Hot tub temperature will work)<br />2 packets dry yeast<br />1 cup white rice flour<br />1/2 cup brown rice flour<br />1/2 cup teff flour<br />1 cup tapioca flour<br />1 tbsp xanthan gum<br />1 tsp salt<br />2 ener-g foods egg replacer eggs<br />2 tbsp. high quality olive oil<br />3/4 cup black olives (use 1/2 cup chopped in the dough, the rest for garnishing to taste)</span><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;font-size:13px;">1 tbsp chopped sun-dried tomatoes packed in oil <br />1 tsp. dried oregano<br />1 tsp crushed dried thyme (crush between thumb and forefinger)<br />sea salt<br />Directions</span><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;font-size:13px;"><br />Prepare a jelly roll pan by greasing with olive oil (a jelly roll pan is a cookie sheet with high side).<br /><br />Combine sugar with water, add yeast. Combine dry ingredients (up to salt) in stand mixer. In a small bowl, combine the "eggs" with the olive oil. Add your proofed yeast water. Mix and then add your dry ingredients to your mixer (or just dump them both into the mixer at the same time), including 1/2 cup of your olives if you haven't added them already. beating on high for two minutes. Pour into the prepared pan, spread it with a spatula, and add any additional fresh herb sprigs, chopped olives, and salt to the top. Baste with a little more olive oil.<br /><br />Cover and let rise for 40 minutes or so, while you preheat the oven to 350 degrees. Bake for 20-25 minutes and tear off pieces to enjoy with high quality olive oil, or on their own.<br /><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">When I made this recipe today, I made 1.5 times the recipe. Before I mixed in the olives, I took out a third of the dough and spread it into a greased springform pan. I baked this for the same amount of time as the recipe states. This plain flatbread will be a pizza crust in a future post.</span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;"><br /></span></div></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-44375281629358520112009-01-11T19:33:00.000-08:002009-01-11T20:24:08.843-08:00Dinner Tonight: Muhjadarrah<span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;font-size:13px;"><p>Tonight's dinner was inspired by <a href="http://www.thekitchn.com/">the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">kitchn</span></a><br /></p><p>My notes are in italics</p><p><br /></p><p></p><p><strong><a href="http://www.thekitchn.com/thekitchn/vegetarian/recipe-for-frugal-times-muhjadarrah--073237"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Muhjadarrah</span></a></strong></p><p><em>serves 6</em></p><p></p><p>A few bits of advise: be sure to <a href="http://www.thekitchn.com/thekitchn/tips-techniques/flavor-builders-how-to-caramelize-onions-035933" target="_blank" style="color: rgb(0, 0, 204); ">caramelize the onion</a> very deeply and to use plenty of salt and pepper. These are your only seasonings, so they're very important. Also, be sure to use brown or green lentils, not the orange ones which will just dissolve to a mush.</p><p>6 T olive oil <span class="Apple-style-span" style="font-style: italic;">- I used half palm oil and half canola oil. Olive oil is much to expensive to waste frying food.</span></p><p>1 very large onion (or two medium) sliced into rounds 1/4 inch thick - <span class="Apple-style-span" style="font-style: italic;">I needed double the onion to get enough for the whole pot</span></p><p>1 1/4 cups green or brown lentils, sorted and rinsed -<span class="Apple-style-span" style="font-style: italic;"> I only used 1 cup</span></p><p>3/4 cup white or brown long-grain rice - <span class="Apple-style-span" style="font-style: italic;">I used one cup brown rice to compensate for being short on the lentils</span></p><p>salt and freshly ground pepper</p><p>Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it becomes a rich, dark brown color, about 12-15 minutes. Meanwhile, put the lentils into a saucepan with one quart of water. Bring to a boil and simmer 15 minutes. Add rice, plenty of pepper and more water, if needed, to cover. Cover and cook over low heat until rice is done, about 15 minutes <span class="Apple-style-span" style="font-style: italic; ">(reverse these directions if you are using brown rice. I cooked my lentils for the 45 minutes required to cook brown rice and they were mushy. Start by cooking the brown rice, and add the lentils after 15 minutes)<span class="Apple-style-span" style="font-style: normal; ">. Stir in half the onions and about 1 teaspoon of salt, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture on to a platter and cover with the remaining onions.</span></span></p><p>I serve this with a bowl of cubed feta cheese or good, thick yogurt; some jarred roasted red peppers tossed with sherry vinegar, olive oil and a little garlic; and Trader Joe's middle eastern flat bread, heated in the toaster oven until it puffs. Occasionally I go all out and make a tangy little salad of parsley, capers, shallots, lemon, s & p. <span class="Apple-style-span" style="font-style: italic;">( I only used salt and pepper - but some of the extras like roasted red peppers would be good).</span></p><p><span class="Apple-style-span" style="font-style: italic;"><br /></span></p><p><span class="Apple-style-span" style="font-style: italic;">I served my <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Muhadarrah</span> with Allergen Free Flat Bread, olive oil for the bread, and roasted <span class="blsp-spelling-error" id="SPELLING_ERROR_3">brussels</span> sprouts. My <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">carnivorous</span> hubby didn't even say anything about the lack of meat.</span></p></span>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-44363565261209087382009-01-10T19:19:00.000-08:002009-01-10T19:36:46.529-08:00Brussel Sprouts<div>I was never exposed to <span class="blsp-spelling-error" id="SPELLING_ERROR_0">brussels</span> sprouts while growing up. The hubby was, and his experiences were not pleasant. We both emerged into adulthood with no desire to eat <span class="blsp-spelling-error" id="SPELLING_ERROR_1">brussels</span> sprouts. </div><div><br />It wasn't until I moved to Seattle this year that I actually saw fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brussels</span> sprouts. I don't think they grew well in Tucson. Still, I didn't try them until a month ago because I was <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">intimidated</span> by them. With the bad rap they have, what cook wants to set herself up for failure?</div><div><br /></div><div>About two months ago, I tried one off a friend's plate at <a href="http://www.cafeflora.com/">Cafe Flora</a> (fantastic vegan <span class="blsp-spelling-error" id="SPELLING_ERROR_4">GF</span> food, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">btw</span>). That sprout led to some web searching, which led to the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">following</span> recipe.</div><div><br /></div>This recipe happens to be the best way to cook <span class="blsp-spelling-error" id="SPELLING_ERROR_7">brussels</span> sprouts. Actually, it's the only way I know how to cook <span class="blsp-spelling-error" id="SPELLING_ERROR_8">brussels</span> sprouts. There is no need to try anything else. <div><br /><div><br /></div><div>The original recipe is from my favorite food blog: <a href="http://cheaphealthygood.blogspot.com/2008/06/very-barefoot-contessa-weekend.html">Cheap Healthy Good.</a></div><div><br /></div><div><span class="Apple-style-span" style="font-size: 13px; line-height: 19px; "><p><strong>Roasted Brussels Sprouts</strong><br />Serves 6<br /><br />1 lbs Brussels sprouts<br /></p><div>2 tablespoons olive oil<br />Sea salt and freshly ground pepper to taste</div><div><br />1) Preheat the oven to 400F.</div><div><br />2) Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. It helps to have the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">brussels</span> sprouts all around the same size. If not, slice the largest ones in half. Place them on a baking sheet and drizzle with oil. Season with salt and pepper. Stir until sprouts are equally oiled and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly (I like my outer leaves blackened). Sprinkle with more salt, if desired, and serve.<br /></div><div><br /></div></span></div></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-70997587616335390502009-01-03T19:31:00.000-08:002009-01-03T19:35:17.780-08:00Jumping up and down!This is my new discovery:<div><br /></div><div><span class="Apple-style-span" style="font-family: verdana; font-size: 12px; line-height: 18px; "><table border="0" cellspacing="0" cellpadding="5" class="content" style="line-height: 150%; font-size: 12px; text-align: left; "><tbody><tr><td valign="top" style="line-height: 150%; font-size: 12px; text-align: left; "><img src="http://www.spectrumorganics.com/images/uploads/48e26c0bb9422.jpg" width="100" border="0" /></td><td valign="top" style="line-height: 150%; font-size: 12px; text-align: left; "><a name="j236" style="color: rgb(153, 102, 0); text-decoration: none; "></a><span class="head2" style="font-family: verdana, arial, helvetica, sans-serif; font-size: 18px; font-weight: bold; margin-bottom: 10px; text-align: left; ">Shortening, Organic</span><p style="line-height: 150%; font-size: 12px; text-align: left; "><b>Size:</b> 24oz</p><p style="line-height: 150%; font-size: 12px; text-align: left; ">Made with organic palm oil, Spectrum Organic Shortening is a healthy, trans-fat free alternative to traditional shortening for flaky crusts and crispy fries.</p><p style="line-height: 150%; font-size: 12px; text-align: left; "><span class="head3" style="font-family: verdana, arial, helvetica, sans-serif; font-size: 12px; font-weight: bold; text-transform: uppercase; text-align: left; ">INGREDIENTS</span><br />100% Organic Expeller Pressed Palm Oil.</p></td></tr></tbody></table></span></div><div><br /></div><div>It's not really a new discovery, but a re-discovery. For two years, I used Spectrum shortening in bread and pie crusts. Then, because I liked the convenience of Earth Balance shortening sticks, I switched. The problem with Earth Balance products is they all contain soy :( I gave up hope on being able to use shortening because I thought all shortening had soy (Crisco does as well). But a soy-free book synopsis on Amazon said Spectrum shortening was soy free and sure enough it is. This is excellent. I was afraid I was going to have to render my own lard (which I may do anyways, just for the hell of it).</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-63369994841462454992009-01-03T18:59:00.000-08:002009-01-03T19:28:50.374-08:00Dinner Tonight: White Fish with Wild Rice DressingTonight's recipe was inspired by Ocean Perch with Wild Rice Dressing, from <span class="Apple-style-span" style="font-style: italic;"><a href="http://www.amazon.com/Complete-Food-Allergy-Cookbook-Ingredients/dp/0761509615/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1231038116&sr=8-1">The Complete Food Allergy Cookbook</a>. </span>Since I couldn't find Ocean Perch, I subbed in some kind of Sole that I found at the local co-op. I also made a few other changes, like using a wild rice mix in place of the wild rice and chicken broth instead of the vegetable broth.<div><br /></div><div>My favorite part about this recipe is you can freeze it for awhile. Some nights, I come home and I just don't want to cook or I don't have time. Or, I need my darling hubby to "cook" and I need an assembled meal for him. This works great! If your family eats a lot of fish, I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">recommend</span> making doubling the recipe and making two pans of this. Eat one right away (should only need 30 minutes to cook) and freeze one for later. There is almost no extra effort and the benefits are immense!<br /><div><br /></div><div>Ingredients</div><div><br /></div><div>Mild White Fish (I only used 1/2 lbs of fish, so our recipe only made 3 servings. The original recipe calls for 10 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">fillets</span> and is meant to serve 5).</div><div>1/2 C Wild Rice mix</div><div>2 1/3 Tbsp Oil, divided (I must confess I always eyeball the oil. It's a waste to use a measuring spoon, I think)</div><div>1 medium shallot or onion</div><div>1/2 C celery, chopped</div><div>3 garlic cloves, or to taste</div><div>1/2 to 2/3 C broth - chicken, vegetable, or fish</div><div>1 tsp dried oregano</div><div>1/2 tsp dried sage</div><div>1/2 tsp dried dill weed</div><div>3/4 tsp salt (divided)</div><div>1/8 tsp pepper</div><div>2 Tbsp lemon juice (if tolerated)</div><div><br /></div><div>Cook wild rice mix according to package directions. When done, heat 1 Tbsp oil in a skillet. Add <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">onion</span>, celery, and garlic and saute 5 minutes or until soft. Add cooked wild rice, broth, oregano, sage, dill, 1/4 tsp salt, and pepper.</div><div><br /></div><div>Oil a casserole dish with oil. add wild rice mixture to the dish. Place fish fillets on top of mixture. Brush with remaining oil and lemon juice. Sprinkle with salt and pepper. Cover with aluminum foil.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Here is where I diverged wildly from the recipe: </span>Cover dish with plastic wrap, or with lid (I highly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">recommend</span> casserole dishes with lids). Place in freezer for up to 1 month.</div><div><br /></div><div>When ready to eat, turn on oven to 350 F. Remove lid or plastic wrap. Place dish in oven, while it <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pre</span>-heats. Cook for 45-60 minutes, or "until fish flakes easily" as the recipe states. </div><div><br /></div><div>Or, if you want to cook this right away, cook for 30 minutes at 350.</div><div><br /></div><div><br /></div><div><br /></div></div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-60703487777125985852008-12-30T20:57:00.000-08:002008-12-30T20:58:19.794-08:00Menu PlanningThe worst part about this whole diet is menu planning. I feel like I'm having to come up with 4 or 5 new recipes each week. It sucks!<div>That is all I have to say right now.</div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com1tag:blogger.com,1999:blog-8725702477852183381.post-56347088605415150802008-12-28T19:48:00.000-08:002008-12-28T20:21:39.372-08:00Dinner tonight: Chicken, potatoes, and corn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuTiAhT2ifpijZ0v_JokuHF9-vDl1NW82YaNM9Zjs6IKRtIyTEc0nJpfcuYlhqepJ-d9gJAcsN7mUvOq7tErHl0IZzFXpQguCS7z8CvY6bT9Yvmfkl7eItVSHFeVXSvsLPfNgFCs_cXq5/s1600-h/IMG_3877.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/AVvXsEgXuTiAhT2ifpijZ0v_JokuHF9-vDl1NW82YaNM9Zjs6IKRtIyTEc0nJpfcuYlhqepJ-d9gJAcsN7mUvOq7tErHl0IZzFXpQguCS7z8CvY6bT9Yvmfkl7eItVSHFeVXSvsLPfNgFCs_cXq5/s320/IMG_3877.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5285062199039023794" /></a><br /><span class="Apple-style-span" style="border-collapse: collapse; font-family:arial;font-size:13px;"><div>Chicken drumsticks for dinner tonight, simply because hubby does not know the difference between drumsticks and legs. We're at the grocery store and I ask him to go get me some chicken legs. He throws drumsticks in the cart and I don't double-check, because then he'd accuse me of not trusting him. Instead, I'll just prohibit him going to the grocery store with me from now on. Take that!</div><div><br /></div><div>The chicken was seasoned with this recipe from <a href="http://www.recipezaar.com/Copycat-Lawrys-Seasoned-Salt-17051">recipezaar.com</a></div><div><br /></div><div>Copycat Lawry's Seasoned Salt</div><div><br /></div><div>Ingredients</div><div>2 tablespoons salt</div><div>2 teaspoons sugar</div><div>1/2 teaspoon paprika</div><div>1/4 teaspoon turmeric</div><div>1/4 teaspoon onion powder</div><div>1/4 teaspoon garlic powder</div><div>1/4 teaspoon cornstarch</div><div><span class="Apple-style-span" style="font-style: italic;">1/4 teaspoon celery salt - added because the comments said it made all the difference. I don't know if it did, but it was good!</span></div><div>Directions</div><div>1. Combine all ingredients in a small bowl and mix well.</div><div>2. Pour the blend into an empty spice bottle to store.</div><div><br /></div><div>This comment is just to prove that I'm not fool proof either. While at the store, I was buying the spices from the bulk section because I hate paying $5 for a bottle of spice when I only need a tsp or two. My spice list was: allspice, turmeric, onion powder, garlic powder. I mixed together the onion powder and garlic powder into one bag, so I only needed one (because why waste more plastic) and then decided to do the same thing with the allspice and the turmeric, not realizing that they were for different recipes. So, my beef stew (recipe in a day or two) had a little turmeric in it, and my seasoned salt had a little allspice in it. I didn't really taste a difference, but if you want to make it exactly like mine, add in a little allspice.</div><div><br /></div><div>I heavily oiled and seasoned the chicken, with the skin on. It baked in the oven for 90 minutes or so, at 375, until it wasn't pink. My oven may not be working properly, so yours might not take as long. </div><div>The potatoes are pretty easy. I cut them into small pieces, with the skin on (because that's where all the nutrients are, right?) and boiled them for 15 minutes or so. I drained most of the water, and smashed them with a potato masher. Then, I mixed in <a href="http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/livingharvest/home.d2w/report">hemp milk</a> until they looked creamy and smashed them a bit more. No butter substitute needed, but be generous with the salt.</div><div><br /></div><div>The corn was frozen, from my corn shucking days this summer. I heated it on the stove in a bit of water until hot.</div></span>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-7168197506263952162008-12-28T19:43:00.001-08:002008-12-28T19:44:17.328-08:00Ostrich Egg<span class="Apple-style-span" style="color: rgb(0, 119, 0); white-space: pre-wrap; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:Verdana;font-size:11px;"><a href="http://www.somemyspacecodes.com/"><img src="http://www.telegraph.co.uk/telegraph/multimedia/archive/00667/big-egg404_667437c.jpg" border="0" alt="MySpace Codes" /></a><br /></span>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0tag:blogger.com,1999:blog-8725702477852183381.post-64176026931352701162008-12-28T19:37:00.000-08:002008-12-28T19:42:47.677-08:00What do I want back...My list again, just to depress myself:<div><br /></div><div>Dairy</div><div>Eggs</div><div>Gluten</div><div>Soy</div><div>Almonds</div><div>Peanuts</div><div>Pineapple</div><div><br /></div><div>In thinking about all these products, I think the one I can not live without is egg. Eggs and lamb are also the reasons I will never, ever be vegan (although I'm rather fond of buffalo, too). How do you live without eggs? It's hard for me to wake up in the morning and not cook a fried egg to throw on top of my sourdough pancakes. And holidays without deviled eggs just aren't holidays.</div><div><br /></div><div>I know there are millions of people out there not eating eggs every day. I just don't want to be one of them.</div><div><br /></div><div>I'm crossing my fingers that I can either tolerate an egg or so every few days, or that I can tolerate a funky egg like duck or ostrich. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mmmm</span>, ostrich eggs.</div>Christinahttp://www.blogger.com/profile/03838061581695561000noreply@blogger.com0