Wolf SilverOak
Akita Owner.
Marine.
Artist.
Pagan.
Foodie.

You don't like it, don't read it.

"I believe in god, only I call it Nature."
- Frank Lloyd Wright

October 2020

S M T W T F S
    123
45678910
11121314151617
18192021222324
25262728293031

Syndicate

RSS Atom
Powered by InsaneJournal

Posts Tagged: 'food+stuff'

Mar. 31st, 2020

Ugh. Mini rant, then the good stuff.

People simply want to be told what to believe and then, believe everything they see on Facebook.

See the recent meme about Hobby Lobby closing all their stores and laying everyone off, as well as that letter about it's in the hands of god, for example. Research shows, that letter in particular is may or may not be true, the veracity has not been established, it was *Oklahoma stores only, and the rest are abiding by the state they are in guidelines. I mean, there's numerous people who either work at HL who are questioning this, saying, that's not happening at my store, where'd you hear this?

*And no one provides links!*

I mean, if you don't want to buy from Hobby Lobby because they're a bigoted, misogynistic, chauvinistic, backwards, religious zealot owned company, that's one thing and perfectly good reasons to not frequent that establishment. But to take something, blow it way up and then post it as fact? No, don't do that. *Truth matters*. Look at the Gamestop fiasco. *It wasn't true*.

Ok, rant over.

So, we found out Friday, after almost 3 years of behind the scenes work by his boss, Mark has received a promotion and a significant pay increase. As well as being switched from hourly to salary. Now, instead of doing the work without the pay or title, he has both. Heh.

So, going to salary means a big change in how I pay bills. One week next month will be a no paycheck week, but it'll be late in the month, so maybe we'll get lucky and that so called stimulus check will come that week (not holding my breath). He's stressing over causing complications in bill paying for me and I'm looking at him and saying, I got this., it'll be ok.

And it will be. Because this was a good thing and we needed it.

Sunday we tried a new breakfast recipe.

It failed, miserably.

It failed so very badly, that even though we hate to waste food, we looked at it, at each other and said it had to go away. It was that unappetizing. It didn't remotely look like the recipe for breakfast tacos whatsoever. That recipe got trashed. Our version of breakfast tacos turned out beautifully.

Dinner was a new recipe too. THAT recipe turned out great.

20200329_195003~3


Blackened Shrimp Tacos with Jalapeno-Lime Cole Slaw

Recipe courtesy of My Magazine from Kroger

Hands on time- 10 minutes ( closer to 20 if you ask me, especially if you use fresh jalapenos like I did)
Total time- 20 minutes (well....)
Serves 4 (yes, or 1-2 with leftovers)

Ingredients-

3tsp blackened seasoning (I didn't have any, so instead I used Stone Spice Company's Screamin' BBQT seasoning They are a locally, artisan spice company)
1 tsp salt, divided
1tsp pepper, divided
15-20 large shrimp, raw, shelled and deveined, rough chopped into bite size pieces
2 Tbsp olive oil (or oil of choice)
Juice from 2 limes
3/4 cup greek yogurt
1tsp honey
3 Tbsp olive oil (again, or oil of your choice)
1/4 cup jalapenos (they say to use canned, I used fresh and deseeded them), diced
1-2 scallion onions, chopped
1 bag of cole slaw blend of your choice
8 corn or flour tortillas

Directions-

1- In small bowl, mix shrimp with seasoning, 1/2 tsp of salt, 1/2 tsp of pepper, and 1 Tbsp oil. Toss to thoroughly coat. Set aside.

2- In large bowl, add lime juice, yogurt, honey, oil, remaining salt and pepper. Mix well. Add chopped jalapenos and scallions. Stir well. Add cole slaw mix and toss to combine. Place in refrigerator until needed.

3- Heat medium-large saute pan over medium-high heat. Add oil when hot. Add shrimp and cook through, about 2-3 minutes. Let shrimp rest while you prepare the tortillas. (heat or char the tortillas or do nothing as we did, your taste.)

4- Place 2 tortillas per plate and top with shrimp. Place roughly 1/2 cup of slaw on each, top with more sliced jalapenos and scallions, even black olives and sour cream if desired. Serve warm. Refrigerate leftovers, obviously.

IMG_20200329_201626_097


Enjoy!


Today's numbers in Virginia-
13401 tested
1250 positive
165 hospitalized
27 dead

2 in Bedford County


vBulletin statistics

Mar. 27th, 2020

Ow and Yum!

IMG_20200326_154108_121


Took Caena and Leo for a really long walk yesterday, 1.27 miles. Leo was literally leaning against me as we walked up the driveway to the house. I think I broke them.

We had martial arts class online using the Zoom app last night. So stiff today. Hard wood floors are not conducive to proper workouts. We are biting the bullet and making a quick trip to get mats for next time, after we go and mow my brother's front yard for him, on Sat.

So, yesterday I said I would post the recipe of the Slow Cooker Citrus Salmon with Melted Leeks if it turned out good.

It turned out amazing. Here's the recipe-

IMG_20200326_202217_387


Slow Cooker Citrus Salmon with Melted Leeks

active: 10 mins
total: 3 hrs 40 mins
Servings: 4


Ingredients

Cooking spray
3 cups sliced leeks (from 2 leeks) {I used 3}
1 tablespoon finely chopped fresh thyme {dried works too}
1 teaspoon chopped fresh sage {Oregano works as well as dried}
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup dry white wine
2 tablespoons unsalted butter, cut into 8 pieces
4 (6 ounce) skinless salmon fillets
1 lemon, thinly sliced
1 tablespoon olive oil


Directions

Step 1

IMG_20200326_162734_660


Coat a 5- to 6-quart slow cooker with cooking spray. Place the leeks in a bowl; toss with the thyme, sage or oregano, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and spread in an even layer in the bottom of the slow cooker. Pour the wine over the leeks and dot with the butter. Cover and cook on LOW until the leeks are tender, about 2 hours and 30 minutes.

Step 2

IMG_20200326_184415_875


Place the salmon on top of the leeks in the slow cooker. Sprinkle the salmon with the remaining salt and; top with the lemon slices, and drizzle with the oil. Cover and cook on LOW until a thermometer inserted in thickest portion of the salmon registers 140 degrees F, about 1 hour to 1hour 15 minutes. Transfer the salmon to a platter, and serve with the leeks.



Nutrition Facts
Serving Size: 1 fillet, 1/2 cup leeks

Per Serving:
369 calories; 20 g total fat; 6 g saturated fat; 569 mg sodium. 10 g carbohydrates; 1 g fiber; 3 g sugar; 35 g protein

20200326_195148~2


I served it with oven roasted asparagus seasoned with lemon juice and slices, salt pepper and olive oil. If you get a chance, and like salmon, make this. You won't regret it.


Virginia numbers-

7337 tested
604 positive
83 hospitalized
14 dead

3 in my County (no change)




vBulletin statistics

Jan. 6th, 2015

Too early for this annoyance

You know what bugs me? When food related websites put out an article detailing a 'secret spice' and it turns out, all it is, is a blend commonly known as Ras el Hanout. Nothing secret about that, it's been around for generations and is a staple in much of Middle Eastern cooking. The higher quality blends include over 100 different herbs and spices. You can now find a McCormick blend at the grocery store and have for well over a year now, for crying out loud. Pretty sure every Middle Eastern grocery store has a blend as well.

Calling it a 'secret spice' implies you somehow discovered this new spice that no one anywhere knew about. Not to mention, you can't simply walk into a local grocery store and find things like Sumac or [food grade] rose petals- which they also failed to mention that you can't just use any old rose petals you find. It's misleading, disingenuous and makes me not want to read your weekly newsletters because of that sort of tripe now. Ugh.


In other news, reworked my Checkerboard Scarf listing to include color swatches for all available colors. Photos of the three versions I've made so far have been added to the listing. All three have been sold already, but they give an idea of what the scarves look like in both 4 colors and 2 colors. After I finish the dice bag shells(see below), I'll be working up a black to white version that will be for sale.

Also running a 25% off sale on all Kumihimo cuffs and bracelets through next Monday.

In the mean time, I'm spending the rest of the month working on dice bag shells- weaving them, then hoping to actually sew at least 2 bags a week for the rest of the year, or until I run out of shells. I have nearly 50 right now, so that'll last me a few months before I need to make more. In between I'll be working on some more lightweight wraps and scarves, maybe trying out my idea for an extra wide one that if it works, will allow me to create throw blankets. Also need to make a tension peg for my Inkle loom, then I can get to work learning that.}:) (That's easy, I need a screw and a washer as I already have a dowel to use. Heh.)

So. Back to work I go.


vBulletin statistics

Jul. 7th, 2014

Hmm, I think I got in a groove...

So today I took a break from weaving, sewing, beading, whathaveyou, and spent the day in the kitchen instead.

This weekend had been spent doing yard stuff, and a little more was done this morning, in the form of moving 2 dozen rocks from the back to the front and arranging them around the new bird bath. Then I watered. Then the humidity kicked in and I was done with the outside for awhile.

Instead I did dishes from yesterday, prepped the homegrown tomatoes from the garden and turned them into 6-8 cups of fresh, homemade pasta sauce. Then I made a blueberry crostata for Mark to take to work tomorrow. Next was turning leftover fried chicken into chicken salad for lunches. And finally I prepped the ground beef with seasonings for grilling out hamburgers for dinner.


I would have made a blueberry clafouti, but we have no unsalted butter.}:/ So that'll happen later this week. And I need to figure out how to make blueberry cinnamon rolls, maybe with a brown sugar blueberry filling and a lemon glaze... mmm, now I'm hungry.



vBulletin statistics

Jun. 26th, 2014

Up before the dawn breaks...

I got up at 5am this morning. Dawn hadn't even started yet.



We left the house just after the sun started coming up, so it was a lovely ride to our first destination- meeting up with a friend and carpooling to the primary location. Why were we up and on the road so early?

For this-





Lovely Virginia grown blueberries at 3 Birds Berry Farm.



An hour later, we had 2 gallons of blueberries. Yes, 2 gallons. Mine's on the right. Heh. I pick faster than Mark.}:P

Can't wait until mid July when the blackberries and raspberries will be ripe!



vBulletin statistics

Apr. 27th, 2014

Daring Bakers Challenge- Easter Breads

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

Yes, that would be me. Fun, eh? }:P

 photo 100_4549.jpg


On to the Challenge! )

Feb. 17th, 2014

[Semi] Daily Photo

 photo IMAG0120.jpg

Homemade pasta sauce in the works. What I'm working on today between beading things.



vBulletin statistics

Dec. 30th, 2013

Random from the last week.

Tuesday of last week (Christmas Eve) we headed up to New Jersey. Had chinese for dinner that night. Very good food at the Fortune Cookie in Medford Lakes.

Spent a nice Christmas with Mark's family, his uncle and aunt from California cooked a great dinner for us, Mark's parents and his Grandpop. We ate too much, as per usual.

Thursday, trekked over to Cherry Hill to visit a Wegman's grocery store (well, Marketplace they call it) for the first time ever. Discovered two things- we don't like Cherry Hill people- rude, snobby types, and we don't care for Wegman's either. We liked the deli side where the cafe and seafood was, but the rest we don't care for. Also went by Woolbearer's in Mt Holly, to see about a tabletop loom. They didn't have what I wanted on hand and I wasn't comfortable leaving my credit card number and not knowing the exact cost (they couldn't/wouldn't tell me shipping), so we left empty handed- I don't need more yarn after all. I know, it shocked Mark too.) and came home, whereupon, after a snack of meats and cheeses with the Parents In Law, I found one on sale online and ordered it, for cheaper than it would have been through Woolbearer's- even with shipping, it was still less than full price. Yeah. It should be here this Friday and I'll get to spend the weekend cursing it as I try to learn to set it up.}:P

Friday, Mark and I went to Philly and visited the Italian Market (again), where we went to DiBruno Bros (again), got cheeses - Mark got a wedge of Gorgonzola Piccante- all his, I hate blue cheese, I got a wedge of Capricho Cabra Plain- sooo good, and we'll share the half log of Homemade Sweet Soppressata. I also got a slab of Italian Noughet. We also went to the Spice Corner (again), and picked up at least half dozen more herbs and spice mixes. Then we found the Fante's store, where Mark got a 1lb of coffee (that I promptly forgot to put in the cooler yesterday morning and that his sister will be bringing back for us, along with my bookmark, since I finished my book and it fell to the floor when I got up to put my book in my bag. Yeah.) and I got a manual ravioli mold for overstuffed 2" ravioli. On the way back, we stopped in one of the butcher's there and picked up a whole rabbit, which I had quartered and Wednesday, I'll braise half of it for dinner. Wandered South Street for a little bit after that.

Friday night, the SiL, BiL, and niece arrived with their dog, Ashe. That night the FiL grilled out some very tasty ribs. Caena and Ashe could not get enough of playing and chasing each other in the backyard.

Saturday, we had Grandpop's 100th birthday party. Yes, 100th. The man is an android. He'll likely outlive us all. Heh. Crown Plaza Hotel in Cherry Hill- so posh and elegant. I have photos, I just need to upload them. 100+ people at this party, almost all related to each other in some way. We knew maybe 15. Yeah. Mark got to catch up with a couple cousins he hasn't seen since they were all teenagers and grew up together- roughly 30 years. They moved out to California and lost touch. It was nice putting faces to the names, finally. All in all, it was a very nice birthday party. Lots of awards and letters from various officials and organizations for Grandpop.

Sunday, we came home. In the pouring rain. Yup. Apparently, Aries decided to go on a semi- hunger strike and didn't want to eat for Alex while we were gone. He did eat though, as he hasn't lost weight and has no mouth issues. It appears, he did not approve of the dry food we left for them, in addition to the raw. So we got a bag of the regular dry food and he chowed it right down. He was also typical very clingy kitty last night. Morrigan was Morrigan. She hacked up a hairball on my desk while we were gone in retaliation for leaving them. Yup. Typical Morrigan.

Ok, that's the good stuff.

Tuesday, we got news straight from Mark's parents that his mom has been diagnosed with Early Onset Alzheimer's. They've known for a few months but wanted to tell us all in person. On a scale of 1 to 10, with 1 being the lowest, for severity, she's currently a 2. They have her on meds to hopefully slow it down some. But they realize, there is NO cure. There is NO miracle drug that can stop this. It will, eventually, kill her. Hopefully, it's in another 20 years or so.

Called my mom last night tolet her know we made it home safely and found out my dad had another A-Fib episode yesterday. He is currently in the hospital for observation, as they could not find a cause yesterday and wanted to run more tests, as well as check out his defibrillator for malfunctions. Mom will be calling later this evening, hopefully with updates.


And that was my week. How was yours?



vBulletin statistics

Nov. 19th, 2013

Remembering Lis, Queen of The Daring Kitchen

I found out last night, that Lis, a co-founder of The Daring Kitchen, the home of the Daring Bakers and Daring Cooks, passed away on Nov 12th.

Reading Lis' blog, La Mia Cucina, as well as Ivonne's Creampuffs in Venice blog, was the whole reason I joined the Daring Bakers, then the Daring Cooks. The sheer fun that came through the posts about the Challenges enthralled me. And so I joined.

Daring Bakers- Dobos Torte


A fellow Daring Kitchen member set up an event on Facebook, to celebrate the awesomeness that was Lis. It was suggested that we find a Challenge that we remember best, that gave us nightmares, that really Challenged us.

Honestly, there are quite a few, but the Dobos Torte Challenge was the one where, for the first time ever, buttercream actually worked for me. It was only my 5th Daring Bakers Challenge but I knew, after that, I could do any of them with a modicum of success and even if I failed, the group at the Daring Kitchen wouldn't care.

I've remade numerous Challenges since then, both Daring Bakers and Daring Cooks. Several are on permanent rotation, such as the Stacked Green Chile Enchiladas. In fact, last night, I made Cannelloni for the umpteenth time. And it was just as delicious as the first time.

Every single Challenge announcement was preceded by a humor filled paragraph or two, written by Lis. Every one of them showed her unique spirit and passion for this group of people who came together thanks to her and Ivonne.

Several months ago, Lis emailed me asking if I'd host a Daring Bakers Challenge in 2014 and gave me my choice of months when I said yes. I still have those emails. They are the epitome of her humor and warmth.

"Okay you are down for April. :D Just one thing.. NO CAKE. Hahahaha! I just realized we are doing 4 different types of cakes in 2014.. all of them very different, but still.. cake 4 times. ;)

We’ve got another Dutch pastry and bread – but not so much a special type of bread, but bread shapes so to speak.. it’s an awesome challenge. And then at the end of the year we’re doing a Spanish style King Cake – so that’s kinda bready and cakey, yes? We’ve got a big pie challenge still coming in 2013.. as well as a French pastry, another cake, verrines, flan and a savory pie challenge coming up in 2013. Not much savory in 2014 if that flips your switch. If it doesn’t that’s absolutely fine too.

Hope that helps in your choices? :)

Good luck!
Lis
xoxoxoxo"


Thanks, Lis, for the Daring Kitchen, for sharing your humor and passion for food with us all. We will endeavor to carry the Daring Kitchen onward in the spirit you would love and want. Come April 2014, I hope I do you proud.

And I'll try not to do cake.}:P

#tributetolis #daringbakers


vBulletin statistics

Oct. 28th, 2013

Daring Bakers Challenge- Savory Pot Pies

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

 photo 100_3823.jpg


I meant to post this yesterday, but well, that was spent relaxing after the 10+ hour drive back from Michigan the day before. I've now made my version of a chicken pot pie twice in as many weeks. Technically three times if you count the one that's in my mom's freezer for her and dad to have later this coming winter.

 photo 100_3825.jpg


I will admit, I totally winged this one, filling wise. I used the pie crust recipe provided for the one I made for us and store bought for mom and dad's. So there really isn't a set recipe for my filling, but I can say, it makes enough for TWO 9" pot pies. Yeah. And it's delicious.

 photo 100_3827.jpg


The gist of it is the following-

A 5 cheese (romano, parmesan, sharp cheddar, provolone, mozzarella) sauce- base is a basic roux, then heavy cream, then the cheese, mixed until smooth, seasoned with sea salt, pepper, garlic to taste. To that was added a pound of boneless chicken that was browned in olive oil, steamed broccoli florets, chopped red onions, chopped sauted mushrooms, sliced sauted leeks. And broken up pieces of thick cut applewood bacon. It was all mixed together then scooped into the waiting pie crusts, topped with a second crust, [mostly] sealed and baked at 375 for 45-50 minutes.

It makes enough filling for two pies, so the second can be made, allowed to cool( if the filling is still warm) and wrapped in 2 layers of tinfoil, then plastic wrap and frozen unbaked until you want to have it again.

I think I need to make a couple this weekend, as a matter of fact.}:P

THE RECIPES )

Oct. 14th, 2013

Daring Cooks Challenge- Choose Your Own

In a "celebration" of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!


Well, I made Cannelloni this month, and I made a whole bunch of Green Chile Sauce, some of which was eaten on stacked fish enchiladas. And I made homemade pasta sauce and ravioli and other noodles.

Sadly, I took photos of none of it. So all I have is my word. Heh.




vBulletin statistics

Aug. 28th, 2013

Daring Bakers Challenge- A cake and 2 cookies

Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious!

 photo 100_3673.jpg


Look at that cake. That cake is delicious. That cake was also a right pain in my behind.

It took 2 different brands of milk to make this cake. Our normal brand of whole milk, refused to work. So I had to go get a half gallon of a local creamery's whole milk, which did work, but at a reduced amount than what I was supposed to end up with.

This pain in the butt cake is why I did not get to the other half of this Challenge, which is to make one of the two cookies as well.

 photo 100_3676.jpg


But darn if this cake wasn't worth it. I mean, LOOK AT THAT CAKE. You can see the flecks of Cardamom in it. You can smell the Cardamom and man, can you taste it. OmNomNom. It makes great snacking cake(as it apparently is intended to be) but it also makes great breakfast cake.

So yes, while it was a pain in the behind, man was it ever worth it.

THE RECIPES )

Aug. 14th, 2013

Daring Cooks Challenge- Biryani

Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!

 photo 100_3547.jpg


Mmm, biryani... The first time I had biryani, was actually Goat Biryani at Nawab Indian Cuisine here in my city.

This was that biryani-

 photo goatbiryania.jpg


Obviously, there was quite a bit of differences between restaurant style biryani and homemade, Bengali biryani.}:P

 photo 100_3549.jpg


So, because we don't eat it very often, I decided to try the Lamb Biryani. Followed the recipe to the letter and let me tell you, my house smelled divine the day I made this. Mark came home from work and could smell the spices in the driveway. Well, to be fair, I had the windows open at the time.}:P

I will say this is a definite keeper and a definite make again and often.

THE RECIPES )

Jul. 29th, 2013

Daring Bakers Challenge- Eeny, Miney, Moe...

In a "celebration" of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!

 photo 100_3473.jpg



Since we could choose whichever recipe from past Daring Bakers AND Daring Cooks Challenges that we wanted, I chose to revisit the Cannelloni Challenge from June 2012.

We thoroughly enjoyed the Challenge the first time around and did again this time as well. I even made up extra and froze it in a way that all I need to do it drop it in a baking dish and toss it in the oven for a quick, easy and filling dinner.

 photo 100_3472.jpg


The only difference between this time around and the first time, was that I made the cannelloni smaller, more 'mini cannelloni' if you will. That got me enough for 3 baking dishes full, two of which were flash frozen, then wrapped very thoroughly for future use.

It was fun revisiting a past Challenge. I need to do that more often.}:P

The original Challenge and recipes are here.


vBulletin statistics

Jun. 28th, 2013

Daring Bakers Challenge- Pie

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!

 photo 100_3387.jpg

 photo 100_3392.jpg


Mmm, pie...

I did two for this Challenge- one, our usual Blueberry Crostada because Mark practically begged for it, and the other the chocolate caramel tart. Both were very delicious.}:P

More! )

May. 15th, 2013

Daring Cooks Challenge- En Croute

Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of en Croute! We were encouraged to make Beef Wellington, Stuffed Mushroom en Croute and to bring our kids into the challenge by encouraging them to create their own en Croute recipes!



 photo 100_2623.jpg


Yes, we've done an en croute style challenge before- 4 years ago. Back then, I made a Salmon En Croute for Mark, and a Tilapia En Croute for me. This time around, I went with the ol' stand by - Beef Wellington, since we'd never made it before.

MORE! )

Apr. 15th, 2013

Daring Cooks Challenge- Chicken Ballotine

For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.


 photo 100_2485.jpg


This was an interesting and fun Challenge. Very tasty too. And not as difficult as it sounds really. I watched the video twice through the day I made the Challenge. Then, I had Mark on hand to pause it as needed and had the whole chicken deboned in under 15 minutes. Not too shabby for a first try, eh?

More! )

Mar. 29th, 2013

Daring Bakers Challenge- Hidden Veggies

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

 photo 100_2399.jpg


For this Challenge, I made 2 different things- cake and muffins. I didn't go all out on this Challenge like I could have. But well, it's just the two of us and there's only so much baked goods we should and need to eat.}:)

We're strange people who actually like to have veggies with dinner, every night. Tonight in fact, we're having grilled zucchini.}:P

 photo 100_2392.jpg


First up is the Banana-Spinach Muffins, from the recipe provided by the Challenge host. Mark thoroughly loved them. He says you can't taste the spinach. I refuse to eat them. Cause I made them so I know there's spinach in them.}:P

I tweaked the recipe- added an extra half of a banana and 1/4 cup of Amaranth Flour to add a hint of nuttiness. He said it reminded him of honey wheat bread with bananas added. I'll take his word for it.

 photo 100_2396.jpg


Next was a Carrot-Zucchini Cake with Raisins and Pineapple and Pineapple Cream Cheese Icing- Torte/Flan style ( Pampered Chef Torte cake pans, they used to call them Flan cake pans years ago.}:P). This is a staple here. With the exception of adding shredded Zucchini, I usually tweak a boxed mix- This time it was a Duncan Hines Decadent Classic Carrot cake mix- with pineapple, and substitute the water with pineapple juice. It tends to create a more flavorful, moister cake. The Zucchini, while sort of evident in the flecks of green, was not noticeable in taste.

That actually makes 2 of the torte style cakes, so one went to work with Mark. He texted me that it was gone in under an hour and no one he talked to that had eaten a piece, realised there was zucchini in it.

Overall, a fun Challenge!

The Recipes! )

Mar. 15th, 2013

Daring Cooks Challenge- Homemade Cheeses

Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!

Daring Cooks Challenge- Homemade Cheeses


Well, suffice it to say, that finding non-UHT Goat's milk or even sheep's milk here, is impossible. I really wanted to try my hand at homemade Feta too. Bummer. Never did get any rennet either.}:/

So, instead I settled for a cheese I'd not made before or had either. Labneh, yogurt based cheese. It reminded us of cream cheese, only more tangy. It was great on crackers, on bagels, on the crispy flatbread from the Daring Bakers Challenge, on pretty near everything we put it on, or even on its own.

And because Photobucket is currently being stupid with throwing up a beta site that has so many issues to work out, you get only one measly photo. Sorry. Blame Photobucket.

THE RECIPES (PDF)


vBulletin statistics

Feb. 28th, 2013

Daring Bakers Challenge- Crisp Crackers and Flatbreads

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!



This was a fairly simple Challenge. The hard part was making time to do it with everything else that's been going on here. So I did the crispy flatbreads and tweaked the herbs that were in the original recipe.

As you can see, we paired them with scrambled eggs and homemade hickory smoked roasted cinnamon cured bacon. Yes, we had breakfast for dinner. Doesn't everyone?

MORE! )