Knitting Tea Party 11 September 15
Ayden is away for the weekend camping with a school friend of his which leaves Avery here along. Think he and Gary will be going fishing at Heidis aunt Shirleys pond. Uncle dee filets the blue gill for them. They are getting some use out of the poles they were gifted over the last kap.
Hot and humid today a good beginning to the labor day weekend think having a bonfire is out of the question however I am sure there are burgers and brats on the grill coming up for dinner one day this weekend. Ill have one of each.
The folks across the road had quite a party last night I didnt go to bed until after three and they were still going strong according to bailee their back yard is full of beer bottles empty I would assume. Glad they had a good time. If I drank that much beer I would be in bed a week one is usually my limit and then I want to snap my fingers and be home so I can go to bed. Lol
My friend Ed and I are going out for dinner tonight going to try a new Mexican restaurant on the south side. Its been a long time since we have done this he has been nursing his wife this summer she had a knee replaced and I guess has been having a lot of trouble with it. It will be good to spend some time with him.
Speaking of food lets see what I have on the queue for this week.
I have always been a believer of eat dessert first life is uncertain so think we will start with some desserts.Coconut Loaf Cake with Orange Drizzle Recipe
Serves: 8 good slices
4 oz butter
4 oz caster sugar
2 large free range eggs
6 oz self-rising flour
2 oz desiccated coconut and a little more for the top
2 tbsp milk
4 oz icing sugar
Juice of 1 orange
Zest of half orange
1)Preheat the oven to 320°F/160° C.
2)Cream the butter and sugar together until soft. Beat the eggs and add to the mixture a little at a time. Before adding the last part of the egg mix, add a little flour (this will prevent any possible curdling of the mix).
3)Fold in the coconut and flour. Add the milk and gently beat, until the mixture drops easily from a spoon.
4)Line a loaf tin with non-stick parchment paper and add mixture. Sprinkle the top with a little more desiccated coconut.
5)Bake for 50 minutes in the oven. Test the center of the cake with a skewer. If it comes out clean, the cake is ready. If not, replace in the oven for a further 10 minutes and test again.
6)Remove from the oven and allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.
7)Once cool, decorate with the orange drizzle icing simply mix together the icing sugar and orange juice to firm a thickish texture, and drizzle over with a spoon, or pipe it over if you wish. Top with some orange zest.
8)You can keep this cake for up to 4 days in an airtight container, it will still be soft and moist but it will be eaten before then!! http://purplekittyyarns.com/bread-recipes/coconut-loaf-cake-with-orange-drizzle-recipeGluten Free Glazed Vanilla Bean Donuts
by NICOLE HUNN
Yield: 8 regular or 15 mini donuts
For the Donuts
1 1/2 cups (210 g) all purpose gluten free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try potato starch or arrowroot)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
3/4 cup (150 g) granulated sugar
4 tablespoons (56 g) unsalted butter, melted and cooled
4 tablespoons (48 g) nonhydrogenated vegetable shortening, melted and cooled (can be replaced with an equal amount of unsalted butter, by weight)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
3/4 cup (193 g) plain yogurt, at room temperature
1 vanilla bean (can replace with 1 1/2 teaspoons pure vanilla extract)
For the glaze
1 cup (115 g) confectioners sugar
2 to 4 teaspoons milk or buttermilk
1)Preheat your oven to 350°F.* Grease a donut pan or muffin tin and set it aside.
2)In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, kosher salt, nutmeg, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, shortening, eggs and yogurt, mixing to combine after each addition. Using a sharp paring knife or kitchen shears, snip off the end of the vanilla bean and, starting at the uncut end and running your finger along the length, squeeze out the seeds from inside the vanilla bean into the donut batter, reserving some of the seeds for the glaze. Mix to combine.
3)Fill the prepared wells of the donut pan or muffin tin about three-quarters of the way full. For perfectly shaped donuts, place the donut batter into a piping bag fitted with a large, open tip, and pipe the batter into the wells. Place in the center of the preheated oven and bake for about 10 minutes, or until the donuts are set and just lightly browned. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
4)While the donuts are cooling, make the glaze. In a small bowl, place the confectioners sugar, 2 teaspoons of milk and the reserved vanilla seeds, and mix well. Add more milk by the half-teaspoon until you have a smooth but thickly pourable glaze. Working quickly, dip the top of each cooled donut in the glaze, turn back and forth a bit to coat well, invert the donut so the glaze is facing upward, and place on a flat surface to set.
*VARIATION: Instead of baking in the oven, these donuts can be made in a BabyCakes Mini Doughnut Maker (or similar machine). Rather than preheating your oven, warm the donut maker according to the manufacturers directions. Make the batter according to the recipe instructions. Fill the bottom of the wells of the donut maker completely full with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the donut maker and remove the donuts with the remover tool included in the package. Transfer the donuts to a wire rack to cool, and repeat with the remaining batter. Cool the donuts and glaze according to the recipe instructions.
Adapted from the Yeast-Free Glazed Plain Doughnuts on page 42 of Gluten Free on a Shoestring Quick & Easy.
P.S. Did you know I have 4 published gluten free cookbooks? If you havent considered a purchase, I hope you will! Theyre each a labor of love, and your support of the books keeps the blog going!http://glutenfreeonashoestring.com/gluten-free-glazed-vanilla-bean-donuts/Mini Muesli Salted Caramel Apple Crisps
Recipe by Jessica Perez
Toasted oats muesli, baked cinnamon apples and ice cream drizzled with salted caramel come together for an out-of-this-world mini dessert you have to try!
Oatmeal Crisp Topping
1 cup of Nature Valley Toasted Oats Muesli Original
1/2 cup melted butter
1/2 cup flour
1/2 cup light brown sugar
1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3-4 Granny Smith apples peeled & sliced thin
4 tbsp. melted butter
3 tbsp. brown sugar
3 tbsp. salted caramel sauce
2 tbsp. flour
1 tbsp. lemon juice
1/2 tsp. cinnamon
1/2 vanilla extract
pinch of salt
1 Preheat oven to 350°F for the crumble and filling. Combine the melted butter, flour, brown sugar, salt, cinnamon, nut meg, and toasted oats in a large bowl.
2 Mix together until brown sugar has melted and all ingredients are combined.
3 Spread the mixture onto a baking sheet in an even layer. Bake for 10-12 minutes. Remove from oven and allow to cool before crumbling pieces.
4 Peel and cut apples into thin slices. In large bowl stir together brown sugar, flour, melted butter, lemon juice, cinnamon, vanilla extract, and salt. Once combined, add in apples and fold into mixture. Line a medium sized baking or casserole dish with coated apples and drizzle salted caramel sauce on top. Bake for 30-35 minutes or until apples are soft and caramelized. Allow to cool for an additional 10 minutes before serving.
5 In small trifles or serving glasses layer crumble and apple filling until rim is reached. Top with scoops of vanilla ice cream or frozen yogurt along with a generous drizzle of salted caramel sauce.http://www.bettycrocker.com/recipes/mini-muesli-salted-caramel-apple-crispsULTIMATE TURTLE BROWNIES
Make the ultimate! Indulge brownie mix with extra caramel, nuts and chocolate.
1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
36 caramels, unwrapped (from 14 oz bag)
3 tablespoons whipping cream
1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)
2/3 cup coarsely chopped pecans
1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
2 Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
3 Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
4 Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 BROWNIE Calories 250 - Calories from Fat 90
% DAILY VALUE: Total Fat 10g; 10% - (Saturated Fat 3 1/2g; 3 1/2% - Trans Fat 0g; 0% - Cholesterol 10mg; 10% - Sodium - 110mg; 110% - Total Carbohydrate 36g; 36% - Dietary Fiber 1g; 1% - Sugars 25g; 25% - Protein 2g; 2%
% DAILY VALUE*: Vitamin A 0%; Vitamin C 0%;Calcium 2%; Iron 6%
EXCHANGES: 1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat
CARBOHYDRATE CHOICES: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diethttp://www.tablespoon.com/recipes/ultimate-turtle-browniesRecipe Poached Rhubarb Royale
RECIPES FROM THE KITCHN
Makes 4 to 6 servings
1 pound rhubarb, cut into 1/2-inch slices, about 3 inches long
1/4 cup cherry jam
1/4 cup Crème de Cassis
1 tablespoon sugar
2 dates, pitted and chopped into thin slivers
1 tablespoon butter, chopped into small pieces
Sprinkle of salt
Preheat oven to 400°F. In a large bowl, whisk together jam, Crème de Cassis, sugar, and dates. Toss mixture with rhubarb, evenly coating each piece as best you can.
Pour the rhubarb into a 9x13-inch casserole dish, dot with butter, and sprinkle with a dash of salt. Cover with tin foil and bake for 20 to 25 minutes, testing for doneness.
The rhubarb will create a lot of liquid, which is lovely served with the compote. Any extras you can reduce in a sauce pan and create a syrup, delicious for cocktails or pancakes.
Per serving, based on 4 servings. (% daily value): Calories 169 Fat 3.2 g (4.9%) Saturated 1.9 g - 9.5%) Trans 0.1 g Carbs 27.5 g (9.2%) Fiber 2.3 g (9%) Sugars 19.6 g Protein 1.1 g (2.3%) Cholesterol - 7.6 mg (2.5%) Sodium 12.7 mg (0.5%)http://www.thekitchn.com/recipe-poached-rhubarb-royale-recipes-from-the-kitchn-146777
Now I cant remember which of you suggested this recipe by giving the url stating that this was more like what she made in wales I apologize I just cant bring a name to mind right now maybe it will come to me later on. I print it here just in case some of you didnt copy it.Traditional Welsh recipe for Bara Brith
Bara Brith translates to speckled bread and is a rich fruit loaf made with tea. Produced all over Wales the spiced fruit loaf is delicious when spread with salted Welsh butter.
Bara Brith ingredients
450G/1lb self-rising flour
1tsp mixed spice
175g/6oz Muscovado sugar
1 medium size free-range egg
1tbsp orange zest
2tbsp orange juice
300ml/½pt cold tea
450g/1lb mixed, dried fruit
Extra honey for glazing
How to make Bara brith
1)Put the mixed dried fruit into a mixing bowl, pour over the tea, cover and leave to soak overnight.
2)The next day mix together the sugar, egg, orange juice, zest and honey, add to the fruit. Sift in the flour and spice, and mix well. Pour the mixture into a buttered loaf tin, 1.2L/2pt.
3)Bake in a preheated oven at gas3/160c/325f for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle. Baste with honey whilst still warm. Allow to cool thoroughly before storing in a cake tin.
4)The recipe for Bara Brith can be altered slightly by adding a few flavours. When soaking the fruit, substitute ¼ of the fluid with a whisky liqueur. Replace the honey and fruit juice with 2 tablespoons of marmalade. Alternatively, replace two tablespoons of fruit with chopped stem ginger, and replace the juice and honey with lemon marmalade, and the orange zest with lemon.http://www.visitwales.com/explore/traditions-history/recipes/bara-brithCreamy Pear Bake
We had such an amazing harvest of pears this year from our one pear tree and I was searching for ways to use them up. This is a simple recipe with a nice creamy result. If you really enjoy creamy, you can serve it with ice cream or whip cream, too.
1/3 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
4 cups cored and sliced fresh pears ( I did not peel mine but you could if you prefer)
1 cup sour cream
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
1/4 cup flour
2 Tablespoons brown sugar
2 Tablespoons melted butter
1)Preheat oven to 350 degrees
2)Prepare a medium sized baking dish.
3)Mix sugar, flour and salt.
4)Gently toss and incorporate this mixture with the pears.
5)Mix the sour cream and extracts together.
6)Add this mixture to the pears and gently toss till incorporated.
7)Pour into the prepared baking dish.
8)Mix the topping ingredients till crumbly.
9)Dot the top of the pear mixture with the topping.
10)Bake in a 350 degree oven for 45 minutes or until the topping is browned and mixture is bubbling.www.minnonitegirlscancook.com
another welcome hot day will have to admit though that I have the a/c on I would like to think it is for the dogs (blanco is visiting since there is no one at home) when the fact of the matter is I seem to breathe better with it on. I dont like it I would much rather have the door open because it is not too hot for me. These lungs of mine demand a lot that at times makes things difficult.
Everyone must be out and about next door the children are at school gary at work but no Heidi. Hmmmm She could be at Katies cleaning or she could be shopping or ------- she will be home soon enough. I tend worry when I dont know where she is worry wort father.
It was a lovely Labor Day weekend hot days kind of humid but no rain and actually we could use a good soaker. Gary did brats and burgers on the grill very good I have an idea he has some in his lunch today since there were some left over.
Need to call the dentist yet today and make an appointment to have some fitting done on my lower plate either that or I get out my finger nail file and have at it. Guess I would allow the dentist the first chance to get them adjusted.
Since there was no oatmeal for breakfast this morning I am having a container of Kroger cottage cheese with some honey that bailee brought back from the dm. Very tasty I could eat cottage cheese twice a day and three times on Sunday which was dad used to say about chicken.
Maybe I should be quiet and get with the recipes.Bowties and Broccoli
Total Cost: $3.46
Cost Per Serving: $0.58
12 oz. pasta $1.00
1 lb. frozen broccoli florets $1.69
3 Tbsp butter $0.30
3 Tbsp grated Parmesan $0.31
Salt to taste $0.05
Freshly cracked pepper to taste $0.10
Pinch crushed red pepper (optional) $0.05
1)Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes).
2) Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.
3)Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter.
4)Toss until the butter has melted and coated everything.
5)Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.www.budgetbytes.comChorizo Mexican Meatloaf
Here's a new twist on the classic meatloaf - Mexican meatloaf. With chorizo and a chile glazed topping this meatloaf will make your taste buds sing.
Author: Pamela Braun
For Mexican Meatloaf
½ Cup Breadcrumbs
½ Teaspoon Freshly Ground Black Pepper
1 Teaspoon Chili Powder
½ Medium Onion (quartered)
1 Carrot (quartered)
3 Garlic Cloves
1 Pound Ground Beef
1 Pound Fresh Chorizo
1 Teaspoon Kosher Salt
1 Large Egg
3 Guajillo Chiles
½ Cup Ketchup
2 Tablespoons Worcestershire Sauce
1 Tablespoon Honey
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoons of Chile Soaking Water
1. For Mexican Meatloaf
2. Pre-heat oven to 325 degrees Fahrenheit.
3. In a large bowl, mix the breadcrumbs, black pepper, and chili powder.
4. Toss the onion, carrot, and garlic into the bowl of your food processor and buzz until everything is chopped into small pieces, but not liquified.
5. Add the chopped veg to the bowl of breadcrumbs and mix well.
6. Add the beef and chorizo to the bowl along with the salt and egg. I recommend using your hands to mix everything up. It goes much quicker and there's less of a chance of overmixing, which could cause your meatloaf to be tough.
7. Line a pan with parchment paper and drop the meat mixture onto the paper. Form it into a free form loaf that is even in width and thickness.
8. For Glaze
9. Remove the tops and seeds from the chiles, tear them into pieces and drop them into a heat proof bowl. Add 1½ cups boiling water to the chiles and let them soak for at least 10 minutes.
10. Pour the ketchup, Worcestershire sauce, honey and pepper into your blender. Strain and add the pepper pieces to the blender along with the 2 tablespoons of the soaking liquid.
11. Buzz until the sauce is smooth. If need be, add another tablespoon of the soaking liquid.
12. Slide the meatloaf into the oven and cook for 10 minutes. Remove from the oven and liberally brush the chile sauce all over the meatloaf. Return it to the oven to continue cooking for another 80 minutes.
13. You'll notice that the glaze has turned a deep mahogany brown and the visible pieces of meat are well browned.
14. Remove from oven and let cool for 10 minutes before slicing into the meatloaf.http://mymansbelly.com/2015/09/08/chorizo-mexican-meatloafHawaiian Potato Salad
1 1/4 cup mayonnaise
2 Tablespoons pickle juice
1 Tablespoon mustard
1 1/2 Pounds potatoes (peeled, cooked, chopped)
1 cup shell macaroni, dry (cooked, drained)
1/2 cup shredded carrots
3 green onions (finely chopped)
3 Large hard-boiled eggs (peeled and chopped)
1 cup frozen peas (defrosted)
sea salt & fresh ground pepper (to taste)
3 sweet pickles (coarsely chopped, optional
In a small bowl, mix together dressing ingredients, set aside.
In a large bowl, place chopped potatoes.
Add the cooked macaroni.
Add the diced eggs.
Add the shredded carrots.
Add the peas.
Add the green onions.
Add the dressing and stir to combine.
Cover and refrigerate until ready to use. http://cookingwithcurls.com/2013/05/29/hawaiian-potato-salad-memories/Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato
J. Kenji López-Alt
Special equipment: 9- by 13-inch baking dish, baking sheet
A lasagna packed with layers of summery flavor.
About 1/2 cup extra-virgin olive oil, divided
3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
3/4 pound Japanese eggplant (about 2), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick
15 no-boil lasagna noodles (1 box)
3 tablespoons butter
3 tablespoons all-purpose flour
1 quart whole milk
2 ounces freshly grated Parmigiano-Reggiano cheese
1 quart homemade or store-bought crushed tomatoes
3/4 pound fresh mozzarella cheese, torn into rough chunks
Handful of basil leaves
1)In a large skillet, heat 2 tablespoons olive oil over high heat until shimmering. Working in batches and being sure not to crowd the pan, add zucchini, season with salt, and cook, turning, until just tender and browned in spots, about 4 minutes per batch. Add more oil as needed to prevent pan from drying out, and adjust heat as needed throughout to maintain a very hot, but not heavily smoking, pan. Transfer each batch to a baking sheet and spread in an even layer to cool, then transfer cooled slices to a second baking sheet or plate. Repeat with remaining zucchini, squash, and eggplant until all vegetables are lightly browned.
2)Place lasagna noodles in a 9- by 13-inch casserole dish and cover with hot water. Let noodles soak while you prepare the white sauce, agitating them every few minutes to prevent sticking, about 20 minutes total.
3)Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium-high. Cook, stirring butter and flour with a whisk until pale golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add Parmigiano-Reggiano. Whisk until smooth. Season to taste with salt. Set aside.
4)Season crushed tomatoes to taste with salt.
5)Preheat oven to 375°F and adjust rack to center position. Transfer noodles to a clean kitchen towel or layer with paper towels to dry them. Dry the casserole dish carefully and brush with olive oil. Spread a thin layer of crushed tomatoes on the bottom of the baking dish. Layer with 3 lasagna noodles. Top with 1/4 of eggplant, zucchini, and squash, 1/5 of crushed tomatoes, and 1/5 of white sauce. Repeat layers three more times. Place the final lasagna noodles on top and spread with remaining crushed tomatoes and white sauce. Scatter mozzarella evenly over surface and add basil leaves. Drizzle lightly with olive oil.
6)Cover dish tightly with aluminum foil and place in oven. Bake for 30 minutes, uncover, and continue baking until lightly browned on top. Remove from oven, let rest 10 minutes, slice, and serve.http://www.seriouseats.com/recipes/2015/09/summer-vegetable-lasagna-recipe.htmlGrilled Honey Chipotle Lime Chicken Wings
20 chicken wings
1 1/2 cups ketchup
1 chipotle pepper
1/2 teaspoon adobo sauce
1 tablespoon dried minced onions
Juice from 1 lime
1/4 teaspoon sea salt
1/2 teaspoon pepper
1/2 cup brown sugar
1 teaspoon Dijon mustard
1 tablespoon honey
for the honey chipotle sauce:
1)Add the ketchup, chipotle pepper, adobo sauce, lime juice and mustard to a medium-sized sauce pan.
Stir in the onions, salt, pepper, brown sugar and honey, and cook on medium heat until warm.
2)Turn heat to low, cover and keep warm until ready to use.
for the wings
1)Arrange the chicken wings on a foil-lined baking sheet, and pat with a paper towel to remove any excess moisture.
2)Sprinkle with salt and pepper, and bake at 400 degrees for about 20 minutes.
3)Brush with chipotle barbecue sauce and bake for an additional 10 minutes or until temperature reads at least 160 degrees.
4)Remove from oven, and grill on low heat for about 5 minutes, turning once.
5)Brush with more barbecue sauce, remove from grill, and serve.
These honey chipotle lime chicken wings are perfect for family gatherings, game days or any time you want the taste of classic American barbecue with a Latin twist.http://www.meatloafandmelodrama.com/2015/08/grilled-honey-chipotle-lime-chicken.htmlROOT VEGETABLE HASH
Recipe by Half Baked Harvest
3 red beets, diced
2 carrots, chopped
1 sweet potato, chopped
2 zucchini, chopped
1 small onion, chopped
1/4 cup olive oil
1/4 cup fresh sage, chopped
Salt and pepper, to taste
1 Bring a large pot of salted water to a boil. Once boiling, add the beets, carrots and sweet potato. Boil 5 minutes or until fork tender. Drain.
2 Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in zucchini and remaining drained vegetables, season with salt and pepper.
3 Add remaining olive oil and continue cooking for 20-25 minutes or until veggies are soft and caramelized. Stir in sage and cook another minute or two. Remove from heat and serve warm with toasted bread. http://www.tablespoon.com/recipes/root-vegetable-hash-for-weekend-brunch-warriorsBLT Quark Pancakes with Chipotle Bourbon Dressing
by Tieghan of Half Baked Harvest
This is the ultimate light meal or party appetizer.
Servings: 12 as an appetizer, 6 as an entrée
For Chipotle Bourbon Dressing:
1/4 cup bourbon (optional)
1/2 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 canned chipotle pepper in adobo, minced
1 clove garlic, minced or grated
Salt and pepper, to taste
For Quark Pancakes:
2 eggs, whites separated from yolks
16 ounces (1 pound) Wisconsin quark cheese, divided
3/4 cup buttermilk
1 cup white whole wheat flour or whole wheat pastry flour
1 tablespoon honey
1/2 teaspoon baking soda
Pinch of salt
1/3 cup heavy cream
Zest from 1/2 lemon
8 slices cooked bacon
2 tomatoes, preferably heirloom, sliced
1 cup cherry tomatoes, halved
3 cups arugula or other dark greens
For Chipotle Bourbon Dressing:
1)In small saucepan over medium heat, bring bourbon, if using, to a boil. Cook until liquid is reduced to about 2 tablespoons, about 3 to 4 minutes.
2)Transfer to bowl; add olive oil, apple cider vinegar, maple syrup, chipotle pepper and garlic. Season with salt and pepper to taste; whisk to combine. Set aside until ready to serve.
For Quark Pancakes:
1)Beat egg whites with electric mixer until stiff peaks form, about 5 minutes.
2)Combine 8 ounces quark cheese, buttermilk and egg yolks in separate, larger mixing bowl. Add flour, honey, baking soda and salt to batter, stirring gently until just combined.
3)Stir small scoop of egg whites into mixture to lighten batter; fold in remaining beaten whites with spatula.
4)Heat skillet over medium heat. Coat with butter or cooking spray. Pour 1/3 cup pancake batter onto center of hot skillet for entrée-sized pancakes. Cook until bubbles appear on pancakes surface. Using spatula, gently flip the pancake; cook second side until golden. Repeat with remaining batter. Keep pancakes warm in low oven.
1)Place remaining 8 ounces quark cheese in mixing bowl. Add heavy cream.
2)Using electric mixer with whisk attachment, whisk until quark is whipped, about 3 minutes. Stir in lemon zest.
3)Stack pancakes on serving plates; top with bacon, tomato slices, halved cherry tomatoes and arugula.
4)Add dollop of whipped quark cheese and drizzle with reserved dressing. http://www.wisconsincheesetalk.com/2015/08/17/blt-quark-pancakes-chipotle-bourbon-dressing/Tuscan Chicken with Gluten-Free Pasta
This simple, nutritious one-dish meal pleases the entire family and can be ready in less than 30 minutes. For extra veggies, add roughly chopped and sautéed greens (kale or spinach). Or slice and sauté a zucchini and add before serving.
¼ cup olive oil
3-4 garlic cloves, sliced
¼ teaspoon crushed red pepper flakes, to taste
3 boneless, skinless chicken breasts, about 6 ounces each
⅓ cup Madeira wine, sherry or dry white wine
1 cup gluten-free marinara sauce
½ pound gluten-free penne pasta*
½ cup dairy-free Parmesan cheese, optional
1. In a large pot of boiling water, cook pasta al dente following package directions.
2. Sauté ¼ cup olive oil, garlic and red pepper flakes in a large skillet over medium heat for about 3 minutes.
3. Cut chicken breasts into 1x2-inch pieces and sauté for 5 minutes until chicken is cooked through. Remove chicken from skillet and place in a warming oven.
4. Add wine to the skillet and bring to a boil. Add marinara sauce and simmer for one minute. Add chicken, thoroughly drained pasta and cheese (if using) to skillet and stir to combine. Serve with additional cheese, if desired.
*TIP: A selection of brown rice pastas is available from www.bobsredmill.com
.Easy Marinara Sauce
MAKES 4 CUPS
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, sliced
1 (32-ounce) can crushed gluten-free tomatoes in sauce
1 teaspoon dried oregano
¼ teaspoon ground fennel
Salt and pepper, to taste
1. Saute onion and garlic in olive oil until soft.
2. Add tomatoes and spices and simmer for at least 15 minutes. Taste and adjust seasoning.
This recipe is reprinted with permission from Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess. (http://www.glutenfreeandmore.com/catalogs
Total Cost: $1.51
Cost Per Serving: $0.19
1 cup yellow cornmeal $0.24
1 cup all-purpose flour $0.15
¼ cup sugar $0.20
4 tsp baking powder $0.24
½ tsp salt $0.02
1 cup milk $0.31
1 large egg $0.27
¼ cup vegetable or canola oil $0.08
1)Preheat the oven to 425 degrees and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).
2)In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
3)In a separate bowl, whisk together the milk, egg, and oil.
4}Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It's okay if there are a few lumps.
5)Pour the batter into the prepared dish and bake for about 20 minutes, or until the top and edges are golden brown. Cut into 8 pieces and serve.www.budgetbytes.comMexican Lentil Stew
$9.34 recipe / $1.33 serving
Author: Adapted from Andrea Meyers
Total Cost: $9.34
Cost Per Serving: $1.33
Serves: 7 (1.5 cups each)
2 cups dry red lentils $3.46*
1 Tbsp olive oil $0.16
1 medium onion $0.37
3-4 stalks celery $0.79
4 cloves garlic $0.32
2 (14.5oz.) cans fire roasted diced tomatoes $2.38
½ Tbsp chili powder $0.15
1 tsp cumin $0.10
½ tsp turmeric $0.05
4 cups vegetable broth $0.52**
10-15 dashes hot sauce $0.15
1 medium lime $0.39
½ bunch cilantro $0.50
1. Add the dry lentils to a medium pot. Cover with water, swish to rinse, then drain off as much water as possible. Repeat this process until the water remains mostly clear. After draining off the last rinse, add four cups of water, place a lid on top, and bring the lentils to a boil over high heat. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
2. While the lentils are cooking, begin the rest of the stew. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium-low heat until soft and transparent.
3. While the onions and garlic cook, rinse and dice the celery. Add the diced celery to the pot and continue to sauté for a few minutes more, or just until the celery begins to soften.
4. Add the diced tomatoes (with juices), chili powder, cumin, turmeric, and hot sauce to the pot. Stir to combine.
5. The lentils should be finished cooking at this point. Drain off as much of the cooking water as possible, then add the lentils to the pot along with the vegetable broth. Stir to combine, then allow the soup to simmer over medium-low heat for about 15 minutes. The lentils will soften and break down further as they simmer, helping to thicken the stew.
6. Pull the cilantro leaves from the stems, give them a rough chop, then stir them into the stew. Squeeze the juice of the lime into the broth and stir to combine. Taste the stew and adjust the salt or hot sauce if desired.
Notes: *The only red lentils my store had this time around were organic, so the price is roughly double what I paid when I originally made this recipe. **I use Better Than Bouillon soup base to make broth.www.budgebytes.comPeach and Red Pepper Jelly
A little more like a thick pourable sauce rather than jelly. It will be perfect as an appetizer over cream cheese served with crackers or poured over chicken breasts for a sweet peppery glaze.
2 cups finely chopped red peppers
2 habanero peppers, chopped fine (use gloves when handling these hot peppers)
2 cups fresh peaches, peeled and chopped fine
1 1/4 cup white vinegar
juice from 1 fresh lime
5 1/2 cups sugar
1 box Certo
1)Wash jars and and new sealer lids and then sterilize with boiling water.
2)Chop peppers and peaches and place in a large pot.
3)Add vinegar, sugar and lime juice. Stir together.
4)Cook over medium high heat for 15 minutes turning down if need be but make sure it continues to boil. Stay with it and stir often.
5)Add box of Certo and boil for 3 minutes, stirring the whole time.
Pour into hot clean jars and seal with hot dry lids. The lids will pop as the jelly cools and lids seal. Check to make sure all lids have snapped down. Store in a cool dark area. If lids did not seal, store in refrigerator. www.mennonitegirlscancook.com4 Cheese Caprese Mac and Cheese
7 tablespoons butter, divided
1 clove garlic, minced or grated
1 cup crushed Ritz crackers
1 pound of your favorite short cut pasta
1/4 cup all-purpose flour
3 cups milk, warm
1 1/4 cups sharp white cheddar cheese, shredded
1 cup mozzarella cheese, shredded (add an extra 1/4 cup...if you want!)
1 1/4 cups Havarti cheese, shredded
4-6 ounces Brie, rind removed and chopped (I surely used 6 ounces)
1/4 cup homemade basil pesto or store bought
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoons salt + pepper
1 cup cherry tomatoes
1-2 regular or heirloom tomatoes, sliced
fresh basil, for serving
1)Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray or lightly grease with oil.
2)Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite to it. It will finish cooking in the oven. Drain well.
3)While the pasta boils add 3 tablespoons butter to a medium skillet and melt. Add the garlic and sauté 30 seconds then throw in the crushed crackers and toss to coat. Toast the crumbs for 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted remove form the heat and set aside.
4)In the same pot you boiled the pasta, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning.
5)Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes.
6)Remove from the heat and stir in all of the cheese, pesto, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted (if needed, return the pot to the heat to fully melt the cheese).
7)Stir in the pasta + cherry tomatoes and transfer to the prepared baking dish.
8)Evenly layer the sliced tomatoes on top of the pasta. Sprinkle on the toasted cracker crumbs and place the baking dish onto a baking sheet.
9)Bake for 25-30 minutes or until the crumbs are golden brown and the sauce is bubbling.
10)Remove from the oven and let site five minutes (yeah, right). Top with fresh basil. Dig in!!http://www.halfbakedharvest.com/4-cheese-caprese-mac-and-cheese/Doughnut Muffins Recipe
MAKES: 12 servings
3/4 cup butter, softened
2/3 cup packed brown sugar
1/4 cup sugar
2 large eggs
1-1/4 cups 2% milk
1 teaspoon vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup coarse sugar
1 tablespoon ground cinnamon
1/3 cup butter, melted
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened.
2. Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
3. Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar. Yield: 1 dozen.
Originally published as Doughnut Muffins in Simple & Delicious August/September 2013, p40
1 muffin equals 386 calories, 17 g fat (10 g saturated fat), 77 mg cholesterol, 394 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein. http://www.tasteofhome.com/recipes/doughnut-muffinsCucumber Remedies for the Skin and Hair
Cucumbers are not only a healthy addition to your diet, but they also have a string of surprising uses around the home and garden, and you can learn more about those here. This great vegetable has one other skill that needs sharing though, because it is also extremely beneficial for your skin and hair - especially when used alongside some other basic ingredients you can find in your kitchen.
This list runs through 10 great skin and haircare remedies you can easily make at home using a humble cucumber. And yes, they are entirely appropriate for both sexes, so there is no excuse for the men out there not to look after their skin too!
1. Cucumber Eye Brightener
We might as well start off with the most obvious use of cucumbers for skin care. We have all seen people put slices of cucumber over their eyes, but it's no pointless practice. The phytochemicals in cucumbers helps collagen tighten and reduces puffiness, while cucumbers also encourage a subtle, skin lightening effect to reduce dark circles.
For best results, apply the cucumber when its cold (so straight from the refrigerator) and cut thick slices, and place them over your closed eyes for 10 - 15 minutes. As it's a completely natural process and chemical free, you can repeat the process as often as you like!
2. A Cucumber Skin Toner
Many people ignore toners as part of their skincare regime, but toning can have major benefits for your skin. Toners help soothe and tighten the skin, and close open pores so that dirt and grime cannot enter. This cucumber based toner is great at calming and tightening your skin, especially as you get older. Simply use:
½ a chopped cucumber, with the skin
3 tablespoons of witch hazel
2 tablespoons of distilled water
Blend all the ingredients in a food processor until the mixture is smooth. Pour the mixture through a sieve to remove any remaining solids and then transfer the toner to a clean container with an air-tight lid. The mixture will last for several weeks, and you can apply it to your skin daily using cotton balls or pads.
3. Oily Skin Remedy
If you suffer from oily skin, you may well find yourself prone to blemishes and spots. This mixture uses a few natural ingredients to create an oil-eliminating mask. You will need:
Equal parts turmeric and cucumber juice
A couple of squeezes of lemon
Mix the ingredients together and then apply directly to the face. Leave for 15 minutes before rinsing off. Repeat as regularly as necessary.
4. A Cucumber Rejuvenator
Cucumber is fantastic at rejuvenating tired skin and improving a damaged complexion. In many ways, this is the very best use of cucumber as a skin care product. This mixture could not be simpler. You will need:
The juice of one whole cucumber (blended or processed)
A few drops of lemon juice
Apply the mixture directly to your face and try to leave it there for a good amount of time before washing off. You should find that you have a smoother complexion and added glow. Repeat regularly for best results.
5. Refreshing Cucumber Skin Tonic
Cucumbers contain numerous properties that can help give your skin a lift when it is feeling lifeless, or increasingly damaged by the rigors of the modern day world. This remedy provides an instance tonic for your skin:
Chop one cucumber and puree it in a blender with 4 tablespoons of mint.
Strain and sieve out the juice, and place it in a clean, sealed container.
Apply to the skin as soon as the mixture is cool.
The remedy will stay fresh for up to 24 hours.
6. Cucumber Cellulite Fighting Scrub
Cucumber mixed with a natural, mild abrasive and a gentler, soothing product can help strengthen areas of skin prone to cellulite build-up. That's why this recipe works so well:
Juice a whole cucumber and strain away most of the remaining solids.
Mix with coffee granules and honey to create the scrub.
Scrub cellulite prone areas thoroughly, rinse off after use, and moisturize.
7. Cooling Summer Bath Oil
During warmer months, you might not fancy a piping hot, steamy bath. But your skin will definitely need to be revitalized after spending so much time in the heat of the sun. This mixture is just what the doctor ordered:
Fill a bath with warm water (not too hot).
Add 2 cucumber (sliced), 5 sprigs of peppermint and 2 cups of Epsom Salt.
Get in, soak and relax.
As an added bonus, aromas released by the mint and cucumber will also help you de-stress after a hard day.
8. Cucumber Hair Conditioner
If you enjoy swimming, you will be aware of the damaging effects that chlorine can have on your hair over time. You should also know that cucumber has widely accepted powers that work wonders to re-condition damaged hair. You will need:
¼ cucumber (peeled)
1 tablespoon olive oil
Don't juice the cucumber this time, pop it in the blender with the egg and olive oil and give it a blast until it turns into a thin paste. Spread the resulting mixture evenly and smoothly throughout the damaged hair and leave it on for 15 minutes. Rinse thoroughly before drying. If you are a regular swimmer, repeat this treatment at least once a month.
9. Cucumber-Avocado Moisturizing Face Mask
There are good reasons why both cucumbers and avocados are used in a variety of skin care products. This face mask allows you to harness the power of both ingredients for fantastic results! You will need:
½ cup chopped cucumber
½ cup chopped avocado
1 egg white
2 teaspoons of powdered milk
Whizz all the ingredients through a blender until they take on the consistency of a smooth paste. You can apply the mask immediately but may achieve better results if you put it in the fridge for half an hour before using. Massage the mixture on to your face using smooth circular motions. Leave it on for at least 30 minutes, until it dries, and then rinse off.
10. Cucumber Treatment for Combination Skin
Cucumber combined with plain yoghurt provides a great solution for people who have separate patches of dry and oily skin on different parts of their face. It's really easy too, just take:
1 tablespoon of plain natural yoghurt
Puree the cucumber in a blender and then mix in the yoghurt. Massage onto the face and neck, and leave the mixture on for 20 minutes while relaxing. Rinse off with warm water, before splashing yourself with cold water. Your skin will feel smooth and replenished.
Try out some of these great remedies and see what a difference they make. Aren't cucumbers fantastic?http://www.ba-bamail.com/content.aspx?emailid=17232&memberid=982839The Health Benefits of Oregano
The first thing that comes to mind when you hear the world 'oregano' is probably pizza. However, this commonly found spice has gained popularity as a natural remedy for a number of common health problems and as an excellent source of vitamins and minerals. These are some of the health benefits of oregano, the 'pizza spice', that you may not have known about.
* It is recommended to purchase oregano oil for a number of these home remedies due to its concentrated strength and weaker taste than just the spice itself. Oregano oil can be purchased at most health stores and in some pharmacies.
1. Can be Used to Treat the Common Cold
Oregano is a powerful antioxidant and has antiseptic properties that flush out your system, making it an excellent treatment for the common cold.
When you feel a sore throat coming on, add three drops of oregano oil to a glass of orange juice or water. Drink it once a day for up to five days until the symptoms are gone. You can also use dried oregano in tea and drink it two to three times a day.
2. Breaks up Nasal Congestion
Oregano is a completely natural and safe antihistamine that few people know about.
To clear out a stuffed nose and throat, add two or three drops of oregano oil to one half-cup of boiling water. Cover your head with a towel and inhale the vapor that comes up from the mixture. Do this twice daily and you will be breathing freely. Also, you can add oregano oil to a glass of juice or water, as outlined above.
3. Treat the Flu
Oregano can even be used to treat the flu! It has antiviral properties that can effectively shorten the duration of flu symptoms such as high fever, cough, sore throat, headache, and aching in the joints and muscles.
An effective treatment for some of the flu symptoms is to mix a few drops of oregano oil in a glass of water and drink it once daily for three to five days.
4. Ease Menstrual Cramps
Oregano is also an effective pain reliever and can be a great treatment for those that suffer from menstrual cramps.
Chew fresh oregano leaves three times a day to reduce the pain. You can also drink oregano tea for quick relief. To make the tea, mix one-half teaspoon of dried oregano in one cup of water and bring it to a boil over the stove. Strain it and add sugar to taste. Drink this tea three to four times daily.
Oregano oil can also be used to regulate the menstrual cycle, can reduce the negative effects of menopause and even prevent premature menopause.
5. Kills Intestinal Parasites
Intestinal parasites are those unwanted inhabitants of the gastrointestinal system that can cause you discomfort and increase your risk of contracting various diseases. Dried oregano effectively kills off these parasites because they become volatile and antiparasitic.
Oregano also contains two antimicrobial agents called thymol and carvacrol which have been proven effective in treating intestinal parasites.
Add two to three drops of oregano oil to water along with some freshly squeezed lemon juice and drink up to three times a day.
6. Can Improve Heart Health
Oregano is also a great source of potassium, which is a component of our cell and body fluids that helps control rapid heart rate and blood pressure. Using these remedies can counteract high intakes of sodium and other substances that are dangerous to heart health.
The antioxidants in oregano are believed to prevent and repair oxidative stress and heart disease, among a number of other heart conditions. It is also a source of omega-3 fatty acids that help reduce inflammation in the body and lower the risk of heart disease.
Drink one cup of oregano tea (recipe outlined above) daily to improve your heart health.
7. Control Asthma Attacks
Rich in lung-cleansing elements like carvacrol, flavonoids and terpenes, oregano clears the respiratory tract to provide relief from asthma attacks.
When suffering from an asthma attack, drink oregano tea sweetened with honey four to five times a day. You can also extract the juice from the oregano leaves (using a blender) and take one teaspoon of it every hour to relieve asthma and chronic coughing.
8. Stimulates Appetite
If you have a weak appetite, oregano is a great option to keep it up. Studies have shown that oregano can relax stomach tension, which then stimulates the appetite.
Dilute oregano oil in water and use in the bath as a hot steam treatment or rub it into your skin to encourage an increased appetite. The herb also treats indigestion and bloating if you experience them.
9. Maintains Body Weight
Anyone looking to shed pounds or maintain a healthy weight should surely add oregano to their daily diet. The herb is free of cholesterol and is a rich source of dietary fiber. Fiber helps you manage your weight and can keep the body fit and free of disease.
Oregano actually helps dissolve fat build up in areas like the liver, gallbladder, lymph system and more. This is because oregano contains carvacrol which is capable of dissolving fat into droplets.
10. Protect Against Cancer
Because oregano is a good source of fiber, it removes bile salts and cancer-causing toxins from the colon and other areas of the body. This then forces the body to break down cholesterol to make more bile salts, thus lowering high cholesterol on the way.
Oregano is also antibacterial and anti-inflammatory, and it can be used to slow down the progress of some cancers like breast and prostate cancers.
Now that you know about all the health benefits oregano has in store - don't be shy with it in your cooking or on your pizza, and don't forget to get some oregano oil. It could become your miracle treatment for so many common ailments!http://www.ba-bamail.com/content