tag:blogger.com,1999:blog-784104923108857462024-03-05T09:10:37.867-08:00The Non- Competitive CookLeahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-78410492310885746.post-42219100139050127842014-03-26T14:20:00.000-07:002014-03-26T14:25:27.823-07:00Soaked Wheat BreadMy friend <a href="http://hjordanfam.blogspot.com/">Jenny</a> sent me a link a while back to <a href="http://theelliotthomestead.com/">The Elliott Homestead blog</a>.<br />
If you're heading toward the whole foods way of eating to any extent you should check out her site. It's an inspiration. One step at a time though!<br />
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I found her soaked wheat bread recipe and I've been making two loaves twice a week for the past month or so. I used freshly milled flour, with a a ratio of two parts hard red wheat to one part hard white wheat. This is our favorite bread right now.<br />
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You can find the recipe <i><span style="font-size: large;"><a href="http://theelliotthomestead.com/2012/08/traditional-soaked-whole-wheat-bread/">here</a></span></i>.<br />
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<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com0tag:blogger.com,1999:blog-78410492310885746.post-36464685809388605172014-03-11T14:59:00.000-07:002014-03-11T15:01:23.682-07:00A Life Changing Loaf of Bread?<div style="text-align: center;">
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A naturopathic doctor I was seeing gave me a link to this recipe:</div>
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I'd been on an "elimination diet" to find out what food(s) were so negatively affecting my body. On this diet one temporarily avoids all grains (except quinoa, amaranth, millet, and a couple other ancient varieties), all dairy, nuts, refined sugars, corn, chocolate, soy, eggs, citrus fruits, alcohol, and food additives of any kind. After two or three weeks, one food at a time from the "avoid" list is systematically added, or rather, bombarded (as in, eat that food for breakfast, lunch, and dinner) back in to your diet and you record you body's reactions for a day or two afterward.<br />
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Anyway, when I finally could bring back nuts and gluten free oats, she gave me this recipe and told me I was going to love it. She was right. I've been eating it every morning for breakfast for months.<br />
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Funny, a few people I've given a sample to have really liked it and valued it's healthiness. Others hae said something to the effect of "hmmm, tastes <i>healthy."</i> Oh well, some just aren't ready for this. But when, like me, you hadn't had any sugar or bread or even nuts! for weeks, this tastes very good!<br />
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Now for the recipe! It's called...<br />
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<a href="http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/"><span style="font-size: large;"><i>The Life-Changing Loaf of Bread, from My New Roots.</i></span></a><br />
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And you know what? I think that name is just about right. Pop a couple slices into the toaster.<br />
Spread on some raw honey or jam or pesto, and let the life changing (diet-wise) begin. <br />
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Oh, and those little red things you see in my loaves are dried goji berries. Just throw anything in.<br />
<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com3tag:blogger.com,1999:blog-78410492310885746.post-5481029864978431322014-03-09T17:12:00.002-07:002014-03-09T22:12:33.568-07:00Maple Oat Sandwich BreadI've made this bread a number of times now and it's become my kids' favorite for sandwiches. It works great in a bread machine, which really simplifies life for a mom, especially if you've got other fish to fry that day. Or kids. Or granola. Or yogurt or sauerkraut to try your hand at making. Yeah, I keep putting too many on my plate these days to try out. There just isn't enough time in a day to get at all the great new foods I've been reading that I can start making at home!<br />
One step at a time, self!<br />
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Back to the bread.<br />
I modified an old bread machine recipe so as to work with milled flour, and what I came up with seems to be steadily coming out nicely. So I aint messing with it.<br />
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<span style="font-size: large;"><b>Maple Oat Sandwich Bread</b></span><br />
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Place liquid ingredients into the bread machine:<br />
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<b>1 1/4 C + 1 TBS warm water</b><br />
<b>1/3 cup <a href="http://www.amazon.com/Coombs-Family-Farms-Organic-32-Ounce/dp/B0083QJU72/ref=sr_1_1?ie=UTF8&qid=1394409497&sr=8-1&keywords=coomb%27s+maple+syrup">maple syrup </a> </b>(I have this in my Amazon Subscribe and Save list so I save about $5 on it)<b> </b><br />
<b>1 TBS olive oil </b>(not extra virgin)<b><br /></b><br />
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Then add the dry ingredients into the bread machine:<br />
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<b>1 1/2 cups freshly milled hard white wheat flour</b><br />
<b>1 1/2 cups freshly milled hard red wheat flour</b><br />
<b>1 cup oats</b><br />
<b>2 1/2 teaspoons yeast</b> (I used <a href="http://www.amazon.com/Instaferm-Instant-Yeast-Leavening-Agent/dp/B00HST626C/ref=sr_1_1?ie=UTF8&qid=1394409733&sr=8-1&keywords=instaferm+yeast">instant yeast</a>, but I think active dry yeast would work as well)<br />
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I rarely bake my bread in the bread machine itself. I place my the setting to "dough" o that it does the kneading and rising cycles for you. When the machine beeps (mine takes 2 hours to complete the dough cycle) I take the dough out and knead it slightly for maybe thirty seconds or so and get it into a nice loaf shape and place it into a greased bread pan (or a non-greased <a href="http://mothersarehome.blogspot.com/2014/02/usa-pans.html">USA Pan</a> ;) and let it sit (and rise) for twenty minutes or so while until the oven heats up and bake it at 350 degrees for about 40 minutes.<br />
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I call it a good sandwich bread because it doesn't crumble and fall apart when I cut it up.<br />
The slices actually hold their shape. Yes!<br />
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<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com2tag:blogger.com,1999:blog-78410492310885746.post-26860692375928420252014-02-22T13:15:00.001-08:002014-03-26T14:26:00.678-07:00Whole Wheat BagelsThis recipe is from the <a href="http://www.breadbeckers.com/">Bread Beckers</a> <a href="http://www.breadbeckers.com/store/pc/The-Bread-Beckers-Recipe-Collection-44p2516.htm">Recipe Collection</a>.<br />
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This recipe uses freshly milled hard white wheat berries. My children have always liked store bought bagels but I stopped buying them a while ago. When I broke these homemade ones out one morning as a surprise, my kids were all so thrilled to have bagels again that none of them noticed the change to "whole wheat." I'm glad they were a hit. (The cream cheese helped I think. :) <br />
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<span style="font-size: large;"><b><br />Whole Wheat Bagels</b></span><br />
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2 1/4 cup warm water<br />
2 Tbs honey<br />
2 1/4 tsp salt<br />
5 cups freshly milled wheat flour (hard white)<br />
1 Tbs. gluten (optional)*<br />
2 tsp instant yeast<br />
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Combine water, honey, and salt. Add half the flour, yeast, and gluten and mix well.<br />
Add remaining flour and knead to form a slightly stiff dough (about 8-10 minutes). Let rise until double, covering to keep don't from drying out.<br />
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Divide the risen dough into twelve pieces and shape into balls and allow to rest. In a large pot bring one gallon of water to a boil then add 1/3 cup honey to it. Working with only six balls at a time, take each ball and poke your thumb through the middle forming a hole, twirling each new bagel on your thumb to enlarge the hole until the hole is about 1 1/2 inches in diameter. Let each bagel rest about five minutes, then place it in the boiling honey water. Cook two to three bagels at a time, adjusting the heat so the water is simmering all the time. While these cook, prepare your next six balls for the water. The bagels should sink, then rise in a few seconds; if they don't, they rested too long but are still fine. Just turn them over so that the both sides get wet. After one minute in the water remove with a slotted spoon and place on a greased cookie sheet.<br />
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Bake at once in a preheated oven at 425° for about 35 minutes. The bagels may be brushed with a mixture of 1 beaten egg and 2 tablespoons water then sprinkled with sesame seeds, poppy seeds, minced onions, or minced garlic before baking. The egg wash makes even ungarnished bagels shiny and pretty.<br />
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<i>(* I didn't add the optional gluten into mine.)</i></div>
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Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com2tag:blogger.com,1999:blog-78410492310885746.post-87308790998506777352014-02-18T12:23:00.002-08:002014-03-10T16:50:45.183-07:00Crock Pot Chicken and Saffron Rice<br />
I got this recipe out of <a href="http://www.amazon.com/New-Slow-Cooker-Classics-Reinvented/dp/1616280204/ref=sr_1_5?s=books&ie=UTF8&qid=1392753247&sr=1-5&keywords=new+slow+cooker+cookbook+williams+sonoma">The New Slow Cooker: Comfort Classics Reinvented</a> cookbook. I've hardly ever struck out with a Williams-Sonoma cookbook recipe, and I've made quite a few of their recipes over the past fourteen years or so.<br />
I have about ten cookbooks of theirs and I go back to them over and over. I'm always looking for good crock pot recipes. Getting most of the dinner prep (and mess) done and cleaned up early in the afternoon, and at the same time filling the house with the savory smells of slow cooking meats, vegetables, and herbs, is something I'll take any day of the winter week.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-WNMgl5uOuQUzzkWgCrY-5yCQdKKVwOcR07AHHwtgTl7LFODOL3Y60NiZJEKVKpDig7-pgDTD4IX-9OOfLxDvOqSwd2cb4GR5wS9M_xF9PRleFPKpsU0R03xFlKapuENaJOhUvDW7TzA/s1600/IMG_0648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-WNMgl5uOuQUzzkWgCrY-5yCQdKKVwOcR07AHHwtgTl7LFODOL3Y60NiZJEKVKpDig7-pgDTD4IX-9OOfLxDvOqSwd2cb4GR5wS9M_xF9PRleFPKpsU0R03xFlKapuENaJOhUvDW7TzA/s1600/IMG_0648.jpg" height="484" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>photo from the cookbook, because my dished-up plates never look like this ;)</i></span></td></tr>
</tbody></table>
<br />
<br />
<b>Ingredients:</b><br />
<br />
Large pinch of saffron threads<br />
<br />
1/2 C plus 3 TBS dry white wine<br />
<br />
1 whole chicken, about 3 1/2 lbs cut into 8 pieces<br />
(or you can buy the pieces separately)<br />
<br />
salt and freshly ground pepper<br />
<br />
2 TBS olive oil<br />
<br />
1 large yellow onion, finely chopped<br />
<br />
3 bay leaves<br />
<br />
5 cloves garlic, finely chopped<br />
<br />
1 tsp dried oregano<br />
<br />
4 C chicken stock, homemade or purchased<br />
<br />
2 C long grain white rice<br />
<br />
2 large jarred pimiento peppers, seeded and chopped<br />
<br />
<br />
Soak saffron in the 3 tablespoons wine for 20 minutes. Oil the slow cooker insert. Pat the chicken dry and season generously all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm the oil. When oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a plate.<br />
<br />
Pour off most of the fat from the pan and return to medium-high heat. Add the onion and bay leaves and saute until the onion is golden, about 5 minutes. Add the garlic and cook for one minute more. Add the oregano, 1/2 teaspoon salt, several grinds of pepper, the saffron mixture, and the remaining1/2 cup wine and stir to dislodge any browned bits on the pan bottom. Add the contents of the pan and the stock to the slow cooker and then stir in the rice. Nestle the chicken in the rice, cover, and cook on the low setting for 3 hours.<br />
<br />
Uncover and check to be sure a little liquid is still visible at the bottom of the cooker. If it appears dry, add 1 tablespoon water. Sprinkle the chopped pimiento evenly over the rice, then re-cover and cook for 15 minutes more.<br />
<br />
Spoon the chicken and rice onto a large warm platter or individual plates and top with Warm Asparagus Salad (below), if using. Serve at once.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07xWBcEXzpam7TuT36hFPonZhK1-ATnMlzSF9WjPNDhOuNZPLGkPgIVoZra_S4rUAXsLnrIR4GpOW6ztHhJYQ1kDfIhyphenhyphen3lUC2JDYrP010JCraysL8Su39YLNw37ajYNMt-IsMAyhZaVfe/s1600/IMG_0465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07xWBcEXzpam7TuT36hFPonZhK1-ATnMlzSF9WjPNDhOuNZPLGkPgIVoZra_S4rUAXsLnrIR4GpOW6ztHhJYQ1kDfIhyphenhyphen3lUC2JDYrP010JCraysL8Su39YLNw37ajYNMt-IsMAyhZaVfe/s1600/IMG_0465.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I just used a bunch of organic drumsticks instead of a whole chicken. Made it easy to serve for kids.</i></span></td></tr>
</tbody></table>
<b><br /></b>
<b> </b><br />
<span style="font-size: large;"><b>Warm Asparagus Salad</b></span><br />
<br />
Trim the rough stems from 1 pound asparagus, peel the lower 2 inches with a vegetable peeler, then cut the spears into 1 1/2 inch lengths. Bring the saucepan three-fourths full of salted water to boil over high heat. Add the asparagus pieces, 1 1/2 tablespoons fresh flat leaf parsley leaves, and 2 tablespoons capers, rinsed.<br />
Drizzle with 1/3 - 1/2 cup Lemon Vinaigrette (below) to coat lightly and toss well. Serve at once.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQI3foD3jWD-ZhWYq897A3nHzW0H4hwtsAGTJZKURzDZDySc9Y1weKtx76bJr2oYKQtm5YmpDU3gVsxKSsYaTOw5vJpJHD2l_zg0tJri_9tjMGzPHTKzI6Mv_Ql7PFjdpWjZUeswy31Eq2/s1600/IMG_0464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQI3foD3jWD-ZhWYq897A3nHzW0H4hwtsAGTJZKURzDZDySc9Y1weKtx76bJr2oYKQtm5YmpDU3gVsxKSsYaTOw5vJpJHD2l_zg0tJri_9tjMGzPHTKzI6Mv_Ql7PFjdpWjZUeswy31Eq2/s1600/IMG_0464.JPG" height="480" width="640" /></a></div>
<br />
<span style="font-size: large;"><b>Lemon Vinaigrette</b></span><br />
<br />
1 tsp Dijon mustard<br />
1 TBS white wine vinegar<br />
1 tsp finely grated lemon zest<br />
2 TBS fresh lemon juice<br />
salt and freshly ground pepper<br />
1/4 C extra virgin olive oil<br />
<br />
In a small bowl whisk together the mustard, vinegar, lemon zest and juice, 1/2 tsp salt, and a few grinds of pepper. Whisk in the oil until emulsified.<br />
<br />
<br />
<i>(I didn't have any pimientos so I didn't put those in the chicken and rice. They probably would've given the dish more flavor, but it tasted just fine without them. Also I didn't do the parsley or the capers with the asparagus, just poured the lemon vinaigrette over them when they were done.) </i><br />
<br />
<div style="text-align: center;">
<i>Even if you don't make anything else on this page,</i></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b> make the lemon vinaigrette and pour it over </b></i></span><br />
<span style="font-size: large;"><i><b>your next asparagus side dish! </b></i></span></div>
<div style="text-align: center;">
<i>You won't be sorry!</i></div>
Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com0tag:blogger.com,1999:blog-78410492310885746.post-48881795236568600772014-01-22T21:18:00.002-08:002014-01-22T21:21:10.512-08:00Peasant BreadThis is my family's new favorite bread at dinner.<br />
<br />
It is <a href="http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/">this recipe</a> and once you make it, you'll want to make it again and again. It is light and feathery inside, and buttery crisp on the outside, and soooo easy to make. No kneading necessary. Just two rises and you bake them in small glass Pyrex bowls.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJfZr7IWkX2E3EplbPNPoUrx4XGWeURtGKIfmgQDHaPWntm346sUScfRTZj-5oATuePgfXki5Q1bkFpFXjpSF3jWtUO7zDXdAigSIZyN611H8ogjUAFjMMl_r2zKezsqYIWu7TbGJX1Ri/s1600/IMG_0137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJfZr7IWkX2E3EplbPNPoUrx4XGWeURtGKIfmgQDHaPWntm346sUScfRTZj-5oATuePgfXki5Q1bkFpFXjpSF3jWtUO7zDXdAigSIZyN611H8ogjUAFjMMl_r2zKezsqYIWu7TbGJX1Ri/s1600/IMG_0137.jpg" height="480" width="640" /></a></div>
<br />
I made these loaves using half white (unbleached) flour and half whole wheat pastry flour, so mine didn't get as much loft as the ones on the recipe page, but they were still light and airy.Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com4tag:blogger.com,1999:blog-78410492310885746.post-21880095473466299102013-11-15T12:23:00.003-08:002013-11-15T12:28:03.348-08:00My Favorite Pie Crust RecipeSince Thanksgiving is around the corner and I know everyone loves baking pies (Come on, you know you do! ;), I thought it fitting to share the crust recipe I've been using for years now. I went through many recipes that I thought were the best until I found this one, and I've never looked back. It rolls out like elastic every time. (Make sure you do the "chilling" step. It make a big difference in the roll-out ease.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yz7VLtTX2gg3JgiRwI0zPCQcqE8uyy9eHY69nHliyH6U_R1gEHGqRPl2p9-EzRuIUUOutewEEYYnGCVrdh3dOUzBfnBFg_-0rI90dPrgizv-EbrltJtjCZtSxGK7pdMgUUoA8txKHCac/s1600/IMG_3968.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yz7VLtTX2gg3JgiRwI0zPCQcqE8uyy9eHY69nHliyH6U_R1gEHGqRPl2p9-EzRuIUUOutewEEYYnGCVrdh3dOUzBfnBFg_-0rI90dPrgizv-EbrltJtjCZtSxGK7pdMgUUoA8txKHCac/s640/IMG_3968.JPG" width="640" /></a></td></tr>
<tr align="center"><td class="tr-caption"><span style="font-size: x-small;"><i></i></span><span style="font-size: x-small;"></span><br /></td><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><i></i></span><span style="font-size: x-small;"></span><br /></td></tr>
</tbody></table>
<div style="text-align: center;">
It's from the <a href="http://www.thefarmchicks.com/Book.html"><i>The Farm Chicks in the Kitchen</i></a> cookbook. It makes four crusts, for two pies.</div>
<div style="text-align: center;">
Everything I have made out of this cookbook has turned out really scrumptious.</div>
<br />
<br />
<br />
<div style="text-align: center;">
<u><b>"Grandma's Pie Dough"</b></u></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
4 cups all purpose flour</div>
<div style="text-align: center;">
3/4 teaspoon salt</div>
<div style="text-align: center;">
1 tablespoon sugar</div>
<div style="text-align: center;">
1 3/4 c <b><i>cold</i></b> unsalted butter (3 1/2 sticks), cut into small pieces</div>
<div style="text-align: center;">
1 tablespoon white vinegar</div>
<div style="text-align: center;">
1 large egg</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Combine the flour, salt, and sugar in a large bowl. Cut in the butter
using a pastry blender or your fingers until the mixture resembles
coarse meal. Whisk the vinegar, egg, and <i><b>1/2 cup of ice water</b></i>
together and mix into the flour mixture with your hands until just
combined. Transfer to a clean work surface, and gently press to form a
dough. Divide the dough into 4 equal parts. Shape each into a ball,
flatten slightly to form a disk, and wrap into plastic. Chill for at
least an hour. Roll out as indicated in your recipe.</div>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDak_6VATWEKTW1Je9LZuQtNexmKXEpbi5S2ckuXa-GH7vGZWJoLq61-VxBMzr2kQh9TE15QV9D5nMqwRBH8JUfgbEvZ_CiVNU36EniK-h_3dMki22xy3MAIvqMq8CZzCnn4OckpY01edI/s1600/IMG_8600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDak_6VATWEKTW1Je9LZuQtNexmKXEpbi5S2ckuXa-GH7vGZWJoLq61-VxBMzr2kQh9TE15QV9D5nMqwRBH8JUfgbEvZ_CiVNU36EniK-h_3dMki22xy3MAIvqMq8CZzCnn4OckpY01edI/s640/IMG_8600.jpg" width="640" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
You could make the dough in a food processor, using the pulse feature, or in a Kitchen Aid stand mixer with the paddle attachment, or the good old fashioned method, with a pastry cutter, or two knives. I've done all four methods. They all work, just some are more work than others.</div>
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<div style="text-align: center;">
<br />
It's always nice to have "helpers" with the apples too -</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoq5x7b_kpit32HZMbp73XZqz1FvH_AUhEvllJ-yjL63dlzl3jQIbRHDTiU7sxn3FbOuwATZO1FPvqLB3r4RG5pQc_iV08ILt3kywcJGmObVEMeZvjehTZr3cAZeIl-yzf490L_UG8EdBg/s1600/IMG_9615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoq5x7b_kpit32HZMbp73XZqz1FvH_AUhEvllJ-yjL63dlzl3jQIbRHDTiU7sxn3FbOuwATZO1FPvqLB3r4RG5pQc_iV08ILt3kywcJGmObVEMeZvjehTZr3cAZeIl-yzf490L_UG8EdBg/s640/IMG_9615.JPG" width="640" /></a></div>
<br /><div style="text-align: center;">
<i><span style="font-size: large;">Enjoy!</span></i></div>
<div style="text-align: center;">
<br /></div>
<img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV2IqW7mpsUI9_cc7zqZIiveM5lWsx43BKYAsI1-TAHy_GMGyqDLTYK9X-fCUaE7AU1DyR6ca3h0ZeWMbYSQgmJgoTHNANLU0K2hGVUzM88uvV5rxj4tn0tnww5gHj2oQOgW0irc4UaxUk/s640/IMG_2813.JPG" width="640" /><br />
<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com1tag:blogger.com,1999:blog-78410492310885746.post-89849196522630786142013-09-30T14:30:00.002-07:002013-09-30T14:44:28.454-07:00Good Old Fashioned Banana BreadIf you're looking for a healthy banana bread recipe... this is NOT it.<br />
This has got enough oil and sugar to make it just like the loaves your grandmother used to (probably :) make: moist, dense-yet-fluffy, and simply banantastic. Thanks to my sister-in-law Susie, who shared this recipe with me almost two decades ago, our family has been enjoying this bread pretty much every time we don't eat our bananas fast enough.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyA6Qttk2a48BGSg1kwVhaqY46HeMoCy5SmK3Afr8CeM7LG3de7epBSdSIvHRx_m9ZKeciUGkH8o1D43ie3m2a4Mn9O9mh6WNuNsARQ3MvAHSxaKQj-T7l0BwSYErtdJxUts-IxEYIAD_2/s1600/IMG_9420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyA6Qttk2a48BGSg1kwVhaqY46HeMoCy5SmK3Afr8CeM7LG3de7epBSdSIvHRx_m9ZKeciUGkH8o1D43ie3m2a4Mn9O9mh6WNuNsARQ3MvAHSxaKQj-T7l0BwSYErtdJxUts-IxEYIAD_2/s640/IMG_9420.JPG" width="640" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Banana Bread</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
2-3 ripe bananas (the more black dots the better)</div>
<div style="text-align: left;">
1 1/2 C sugar</div>
<div style="text-align: left;">
2 eggs</div>
<div style="text-align: left;">
1/2 C oil</div>
<div style="text-align: left;">
1 3/4 C flour<br />
1 tsp baking soda </div>
<div style="text-align: left;">
1/2 tsp salt</div>
<div style="text-align: left;">
1/4 C plus 1 TBS buttermilk</div>
<div style="text-align: left;">
1 tsp vanilla</div>
<div style="text-align: left;">
1 C nuts (optional)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat oven to 325 degrees.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1. In a mixing bowl mash the (peeled ;) bananas.</div>
<div style="text-align: left;">
2. Beat in sugar, eggs, and oil.</div>
<div style="text-align: left;">
3. Add in combined dry ingredients. Mix (But don't overmix!).</div>
<div style="text-align: left;">
4. Add in remaining ingredients. Mix until just combined.</div>
<div style="text-align: left;">
5. Pour into greased bread pan.</div>
<div style="text-align: left;">
6. Bake for 1 hour and 20 minutes.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In the loaf shown above I changed it up a tiny bit. I made an almond milk version of buttermilk by combining a teaspoon of white vinegar with enough almond milk to equal the quarter cup + 2 TBS.</div>
<div style="text-align: left;">
I also replaced one cup of the the white flour with 1/2 cup whole wheat flour and 1/2 cup oat flour and I reduced the sugar to one cup. My children still said it was the best banana bread I'd ever made. So there you have it.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com8tag:blogger.com,1999:blog-78410492310885746.post-1248093647565894272013-08-05T15:03:00.001-07:002013-08-05T15:13:53.283-07:00Lemon Vinaigrette<div style="text-align: center;">
<div style="text-align: left;">
<br />
<div style="text-align: left;">
I've been experimenting with fresh salad dressings for a few years now. </div>
</div>
<div style="text-align: left;">
This
is one of my favorites.<br />
</div>
<div style="text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lGNAYPZoF9F5KLsjnvpo4vPwS5TMjcJ88b4y4VUwP8ITxyY49d5gx6Fqs7hp7ldxPn3YNuyp0qswZoCT6yG_dv8hOIbpQ3jCZmlX7_zbP0kNJpMeKSB7GNLdDLvxWQ5D2k0i10GupTKN/s1600/IMG_1710.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lGNAYPZoF9F5KLsjnvpo4vPwS5TMjcJ88b4y4VUwP8ITxyY49d5gx6Fqs7hp7ldxPn3YNuyp0qswZoCT6yG_dv8hOIbpQ3jCZmlX7_zbP0kNJpMeKSB7GNLdDLvxWQ5D2k0i10GupTKN/s640/IMG_1710.JPG" width="640" /></a></div>
<div style="text-align: center;">
</div>
<br />
<br />
Mix together in a bowl:<br />
<br />
<b><i><span style="color: #783f04;">1/4 tsp Fresh Lemon Peel</span><br style="color: #783f04;" /><span style="color: #783f04;">1 TBS Fresh Lemon Juice</span><br style="color: #783f04;" /><span style="color: #783f04;">2 tsp Minced Shallots (I've also substituted garlic)</span><br style="color: #783f04;" /><span style="color: #783f04;">2 tsp Apple Cider Vinegar</span><br style="color: #783f04;" /><span style="color: #783f04;">1 tsp Honey</span><br style="color: #783f04;" /><span style="color: #783f04;">1-2 tsp Dijon Mustard (optional, for more flavor and a thicker consistency)</span><br style="color: #783f04;" /><span style="color: #783f04;">Salt and Pepper to Taste </span></i></b><br />
<br />
While whisking these ingredients in a bowl, slowly pour in:<br />
<br />
<b><i><span style="color: #783f04;">2-3 TBS Walnut Oil or Olive Oil</span></i></b><br />
<i>(The walnut oil gives it a lighter and nuttier flavor)</i><br />
<br />
And my favorite salad to put it on:<br />
<br />
<b><i><span style="color: #274e13;">Mixed Greens</span></i><br style="color: #274e13;" /><i><span style="color: #274e13;"> A thinly sliced Granny Smith Apple </span></i><br style="color: #274e13;" /><i><span style="color: #274e13;"> Gorgonzola or Blue Cheese</span></i><br style="color: #274e13;" /><i><span style="color: #274e13;"> Roasted Walnuts</span></i></b><br />
<br />
<div style="color: #274e13; text-align: center;">
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<span style="color: black;">You can dress it right before serving or serve the dressing on the side.</span></div>
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Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com3tag:blogger.com,1999:blog-78410492310885746.post-70210187920446679482013-08-01T18:31:00.004-07:002013-09-30T14:46:01.083-07:00Fruit CobblerThis is our favorite cobbler recipe. We snagged it from my sister-in-law Susie many years ago. It's originally made for blackberries, but we've used it for peaches and raspberries. I think this topping/crust would work over anything.<br />
(Just check the ingredients and you'll know why. :) <br />
<br />
We've used canned peaches in the winter, but in July we love to use fresh peaches. You simply <a href="http://localfoods.about.com/od/summer/ss/PeelPeach_3.htm">blanch the peaches</a>, peel them, dice them into bite size pieces and they're ready to be baked.<br />
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Fresh peach cobbler:</div>
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<span style="font-size: large;"><b>Fruit</b></span><span style="font-size: large;"><b> Cobble</b><b>r</b></span></div>
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1. Set oven to 350 degrees.<br />
2. Layer about 5 cups berries (or peeled diced peaches) evenly in a 9 x 13" pan.<br />
3. Mix together these ingredients to make topping:<br />
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<br /></div>
<div style="text-align: left;">
1 cup butter</div>
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1/2 c brown sugar</div>
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1/2 cup sugar</div>
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2 egg yolks</div>
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1 cup flour</div>
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1 cup oats</div>
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4. Spread topping evenly over berries.</div>
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5. Bake for 40 minutes or until topping is lightly browned.<br />
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<br />
<i><span style="color: red;"></span></i><span style="color: red;"><span style="color: black;">Experiment with different berries and fruits or different flours. Here's a version I made with</span></span><span style="color: black;"> two and a half cups each of fresh blackberries and fresh blueberries,
and I replaced half the butter with a half cup almond butter. See photo
below. It was a success!) </span><br />
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Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com2tag:blogger.com,1999:blog-78410492310885746.post-52852030918645781532013-07-29T13:25:00.002-07:002014-03-10T16:51:12.800-07:00Whole Wheat Blueberry Muffins<br />
I made these muffins last week and the boys said they were the best muffins they had ever had.<br />
I plan on making them often for snacks. (Hey! Something healthy they actually <i>like</i> for a snack! Yes!)<br />
<br />
I found the recipe online <a href="http://www.kingarthurflour.com/recipes/100-whole-wheat-blueberry-muffins-recipe">here</a>.<br />
<br />
<br />
<span style="font-size: large;"><b>Whole Wheat Blueberry Muffins</b></span><br />
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2 1/4 cups whole wheat flour<br />
1 cup brown sugar<br />
3/4 teaspoon salt<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon ground cinnamon, optional<br />
1 cup blueberries, fresh or frozen (I added an extra 1/2 cup)<br />
1 teaspoon vanilla extract<br />
1/3 cup vegetable oil<br />
1 1/2 cups buttermilk (I used almond milk with a TBS white vinegar per cup)<br />
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<span id="Instructions">1)
Preheat the oven to 400°F. Lightly grease the cups of a standard muffin
pan; or line with paper baking cups, and grease the paper cups.
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<span id="Instructions">2) Whisk together all of the dry ingredients, including the blueberries.
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<span id="Instructions">3) In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.
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<span id="Instructions">4) Pour the liquid ingredients into the dry ingredients, stirring just to combine.
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<span id="Instructions">5)
Spoon the batter into the prepared muffin cups, filling them nearly
full. A slightly heaped muffin scoop of batter is the right amount.
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<span id="Instructions">6) Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.
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<span id="Instructions">7)
Bake the muffins for 18 to 20 minutes, until a toothpick inserted into
the middle of one of the center muffins comes out clean. </span></div>
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<span id="Instructions">See, the boys were grabbing them before I could even get a picture! </span></div>
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<span id="Instructions"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionFk9seMGX-U2fhm6yLUts1pOEuoT94EQcxkLGIxjFDYdTF3gcBsQEgtZs8K_mw8QucfXvbKwpksJomQPfL3BK10KfijwN9DHtEsekLZWBVfYcYEqgm0i18sy9Az7Xo4GTjFTHhBdupbO/s1600/IMG_8429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionFk9seMGX-U2fhm6yLUts1pOEuoT94EQcxkLGIxjFDYdTF3gcBsQEgtZs8K_mw8QucfXvbKwpksJomQPfL3BK10KfijwN9DHtEsekLZWBVfYcYEqgm0i18sy9Az7Xo4GTjFTHhBdupbO/s640/IMG_8429.JPG" height="480" width="640" /></a></div>
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<span id="Instructions">Baby brother eyes the action from his Bumbo throne. Soon son, soon. You'll be a grabber too. :)</span></div>
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Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com3tag:blogger.com,1999:blog-78410492310885746.post-88629118050911344582013-07-04T08:41:00.001-07:002013-07-04T08:42:31.093-07:00Fresh Basil Vinaigrette<div style="text-align: center;">
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This is a recipe I found years ago off the food show <i>Everyday Italian.</i> </div>
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I've made it many many times. It's great on any summer salad.</div>
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How could anyone not like <i>fresh basil</i>? The smell, the taste, the Italian restaurantish-ness.</div>
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<div style="color: #274e13;">
<span style="font-size: medium;"><b><i>Fresh Basil Vinaigrette</i></b></span></div>
</div>
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<b><br /></b></div>
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<b>In a blender, blend together:</b><br />
<br /></div>
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<b><i>1 bunch fresh basil (about 2 cups)</i></b></div>
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<b><i>1/4 cup red wine vinegar</i></b></div>
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<b><i>1 clove garlic</i></b></div>
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<b><i>1 tsp Dijon mustard</i></b></div>
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<b><i>1/2 tsp salt</i></b></div>
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<b style="color: #274e13;"><i>1/2 tsp freshly ground pepper</i></b><br />
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<b>With blender running, add:</b><br />
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<b><i style="color: #274e13;">3/4 c olive oil </i></b></div>
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<b><i style="color: #274e13;"> </i></b><br />
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<span style="font-size: medium;"><b><i style="color: #274e13; font-family: Times,"Times New Roman",serif;">Enjoy!</i></b></span></div>
Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com4tag:blogger.com,1999:blog-78410492310885746.post-19014046903806726512013-06-26T16:38:00.000-07:002013-06-26T16:39:50.157-07:00Maple Walnut Scones<div class="separator" style="clear: both; text-align: center;">
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This recipe is from the <a href="http://astore.amazon.com/thefarchi-20/detail/1588168662"><i>Farm Chicks in the Kitchen</i></a> cookbook.</div>
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They taste like maple bars. My kids love 'em. </div>
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<i><span style="font-size: x-small;">(p.s. Come on up for breakfast Paula and I'll make these for us. ;)</span></i></div>
Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com3tag:blogger.com,1999:blog-78410492310885746.post-84365258679987372582013-06-25T12:48:00.003-07:002014-03-10T16:51:40.421-07:00 White Chip Macadamia Nut CookiesAs most of you know, I'm a cookie addict of sorts.<br />
I make cookies probably, oh, three or four times a week. Because after all, <i>they're for the kids</i>!<br />
And if you believe that I've got a cookie to sell ya.<br />
<br />
But I do try to health-ify my cookies in different ways each time. That way I can justify eating as many of them as I do. Ahem. I rarely make a batch the same way twice, unless I happen to hit upon a real winner, but even then my curiosity for what will happen if I add a little of this or take out a little of that usually wins over a steady recipe.<br />
<br />
So, having a bag of unsalted macadamia nuts on hand (yes, I've heard they have something like the highest fat content of any food on the planet) I decided to make up a new batch, with white chocolate chips of course. <br />
<br />
So this recipe is a variation of <a href="http://thenoncompetitivecook.blogspot.com/2013/06/breakfast-ranger-style-cookies.html">this recipe</a>, because as I said, all my cookie recipes are variations of each other, none being able to claim status as "the original." (Yes, I try to keep my cookies' pride levels down too. Unhealthy, pride. :P)<br />
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<span style="font-size: large;"><b>Wheat Free White Chip Macadamia Nut Cookies</b></span><br />
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<b>1 Cup</b> (or a little under) <b>Expeller-pressed Coconut Oil</b><br />
<b>1/2 Cup Evaporated Cane Juice</b> (I buy by <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sugar.html">the ten pound bag</a> from Costco)<br />
<b>1/2 Cup coconut sugar</b><br />
<b>2 Tbs Brown Sugar or Sucanat</b> (optional) <br />
<b>2 tsp Vanilla Extract</b> (<a href="http://thenoncompetitivecook.blogspot.com/2013/06/homemade-vanilla-extract.html">Homemade</a> is GOOD!)<br />
<b>2 <a href="http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/">Flax Eggs </a></b><br />
<b>1 Cup Almond Flour</b><br />
<b>1 Cup Pamela's Gluten Free Flour Blend</b><br />
<b>1/2 Cup Oat Flour</b><br />
<b>2 Cups Oats</b><br />
<b>1 tsp Baking Soda</b><br />
<b>1 tsp Salt</b><br />
<br />
<b>1 Cup Macadamia Nuts</b> (I used unsalted. I suppose if you use salted you'd have to adjust the added salt amount.)<br />
<b>1 Cup White Chocolate Chips </b>(Totally unhealthy!)<br />
<br />
With a mixer, mix up coconut oil and sugars until creamy. (I didn't heat and liquefy my coconut oil first. In it's natural solid form it creams with the sugars almost like butter would.)<br />
Add vanilla and flax eggs and mix until blended.<br />
Combine flours, baking soda, and salt in a small bowl.<br />
Add flour mixture to the bowl of the other ingredients and mix until just combined.<br />
Add in oats, nuts, and chocolate chips and stir or mix until combined.<br />
<br />
For bars, spread dough about half inch thick onto jelly roll pan (or cookie sheet with sides). <br />
Bake at 350 degrees for 15-20 minutes or until just golden all across top (edges will be a tad darker).<br />
<br />
For cookies, place 1-2 tablespoons of dough three or four inches apart on cookie sheet and bake at 350 degrees for 10-12 minutes (depending on oven and cookie size).<br />
<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com0tag:blogger.com,1999:blog-78410492310885746.post-61016237391131894842013-06-25T12:28:00.001-07:002013-06-25T12:50:58.040-07:00Homemade Vanilla ExtractThis is good stuff. I got original recipe from <a href="http://zeahrenaissance.blogspot.com/2011/04/homemade-vanilla-extract-how-to.html">this post</a>.<br />
<br />
Every few years I clean it out and start a fresh batch, but as long as the vanilla beans are in there, you can keep refreshing the vodka in little bits as long as there's enough strong vanilla flavored vodka still in the jar to blend with and flavor the vodka addition. At least that's what I do.<br />
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<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com3tag:blogger.com,1999:blog-78410492310885746.post-44732144912860021442013-06-24T23:02:00.002-07:002013-08-05T15:11:31.021-07:00Tips and Tricks: Oil and Honey<br />
When making any recipe which includes <i><b>oil</b></i> and <b><i>honey</i></b> (like so many bread recipes do!) try using the same measuring tool for both. Measure out the oil in it <i>first</i> and it is then greased so that the honey pours out easily without leaving much behind!<br />
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I do this all the time when making breads and it saves scraping all that sticky honey out of the cup.<br />
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<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com1tag:blogger.com,1999:blog-78410492310885746.post-78412039894308875082013-06-12T14:19:00.000-07:002013-09-30T17:03:47.877-07:00 "Urban Onion" Lentil SoupSo there's this little restaurant downtown Olympia that has long been a local favorite for its lentil soup. Years ago my sister procured their recipe. I made this soup last night for the first time and it came out perfectly! My children even liked it, and that's saying something if they like a bean <i>soup</i> of any kind. My homemade refried pintos or black beans they love, but soup? That's iffy.<br />
I've changed the quantities of some of the ingredients slightly to fit our family's preferences (I increased the carrots and potatoes) from the original recipe.<br />
<br />
"Urban Onion" Lentil Soup<br />
<br />
1 3/4 C lentils<br />
3 quarts water<br />
2-4 potatoes, peeled and chopped into 1/2 inch cubes<br />
1 medium onion, chopped into tiny pieces<br />
3 large carrots, cut into small bite size pieces<br />
3 stalks celery, cut into very small pieces<br />
2 cloves garlic, minced<br />
1/4 C fresh basil, chopped into tiny pieces<br />
1 12 oz. can tomato sauce<br />
salt and pepper to taste (I added a dash of celery salt also)<br />
<br />
Fill the pot with the lentils. Cover with the water and simmer until lentils are tender, about 2 hours.<br />
Saute the onion, celery, and carrots until transparent. Throw in the garlic for the final minute or two.<br />
Add the sauteed vegetables to the lentils along with the remaining ingredients and simmer until potatoes are tender. (About an hour or so?) Season with the salt and pepper toward the end.<br />
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Serve with some crusty homemade bread and you're in for some healthy, hearty goodness!<br />
It's even better the next day, whan all the flavors have melded and the broth has thickened.<br />
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<span style="font-size: large;"><b>Enjoy!</b></span></div>
<br />Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com3tag:blogger.com,1999:blog-78410492310885746.post-77726129003381226652013-06-11T22:57:00.001-07:002014-03-10T16:52:34.588-07:00Ranger-Style "Vegan" CookiesThis is a recipe for my own version of "vegan" cookies.<br />
No wheat, no dairy, and no eggs.<br />
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No, I'm not going vegan, but since I like to eat cookies for breakfast I like to make them as fiber-ful, protein-ful, good-fat-ful, and low-cholesterol as possible. Just so I won't feel too guilty snacking on them with my coffee every morning.<br />
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I don't know if I've ever made them the same twice. But here's the basic recipe I deviate from.<br />
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<span style="font-size: large;"><b>Leah's Ranger-Style Cookies </b></span></div>
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Mix together until creamy:<br />
<br />
<b>1/2 Cup Coconut Oil*</b> <br />
<b>1/2 Cup Almond Butter</b><br />
<b>1 C Brown Sugar </b><br />
(If you like a sweeter cookie you can also add 1/2 C evaporated cane juice.)<b><br /></b><br />
<br />
Add in and mix:<br />
<b>2 tsp Vanilla</b><br />
<b>2 Flax Eggs**</b> <br />
<br />
Combine these dry ingredients:<br />
<b>1 Cup Almond Flour</b><br />
<b>2 Cup Oat Flour</b><br />
<b>1 C Oats </b><br />
<b>1 tsp Baking Soda</b><br />
<b>1/2 tsp Salt (</b>if you used unsalted almond butter change this to 1 tsp salt<b>) </b><br />
<b>1 tsp Cinnamon</b><br />
<br />
Add dry to wet and mix until just combined.<br />
Then add the desired amount and combination of any of the following that you like.<br />
Mix and match. <br />
<br />
<b>Chocolate chips</b><br />
<b>Coconut</b> (unsweetened or sweetened)<br />
<b>Chopped Walnuts or Pecans</b><br />
<b>Raisins</b><br />
<b>Dried cranberries</b> (These work well in combination with white chocolate chips. In autumn I've made this combo with a dash of nutmeg or cardamom added in to the dough with the dry ingredients. But remember, a little of either of these spices goes a looooong way.) <br />
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<b>Bake at 350 degrees for 10-12 minutes.</b><br />
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(I usually make mine on the bigger side, using a large size ice cream scoop to put the dough on the trays. So mine take more toward the 12 minute mark to bake. But adjust your oven time to your oven's heat level and the size of the cookie. I found that taking them out just when the edges are golden and the middle is no longer "shiny" is the perfect time, even though they may not look all the way done. Then they stay moist and chewy longer, whereas if you wait until the entire cookie is golden brown, they're already overcooked and will not last as long.)<br />
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<i> </i><br />
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<b><span style="font-size: large;">ENJOY!</span></b></div>
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<b>*</b><i> I use the expeller-pressed oil from <a href="http://www.tropicaltraditions.com/expeller-pressed_coconut_oil.htm">Tropical Traditions</a>. It has been stripped of all coconut flavor but still maintains most of the health benefits of regular coconut oil.</i><br />
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<b><i>**</i></b> <i>2 TBS ground flax seeds placed in a small bowl with 6 TBS of water and left to sit for 3-5 minutes</i>Leahhttp://www.blogger.com/profile/02069794229090921826noreply@blogger.com2