tag:blogger.com,1999:blog-56752556519656533842024-03-12T22:41:41.198-07:00A Shared Family Recipe JournalTasty food for the whole family.Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-5675255651965653384.post-44800650073028416742015-08-17T20:34:00.000-07:002015-08-17T20:37:29.209-07:00Zucchini Almond Muffins/Zucchini Almond Bread (Gluten-Free/Dairy Free)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzNN6PiNVa-7CvXPrzhzwGafQJZUbsmS5UNPlOFogXYtkhJWbZD7r4ZrikCZG0lv6QbHDOfU6RKWowxMLOIw0VceejbSbKgQx3zwpwa1nOhhkSzkYyfQSnSDSGqpd1kbsYHiYXip428T_/s1600/1muffz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzNN6PiNVa-7CvXPrzhzwGafQJZUbsmS5UNPlOFogXYtkhJWbZD7r4ZrikCZG0lv6QbHDOfU6RKWowxMLOIw0VceejbSbKgQx3zwpwa1nOhhkSzkYyfQSnSDSGqpd1kbsYHiYXip428T_/s320/1muffz.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If your garden runneth over with the bounty of summer zucchini, this is a great way to use them. I like to grate any extra zucchini as the season goes on and freeze it in 2- and 4-cup portions so it is all ready to go when I want to bake. Also, that way I have garden zucchini muffins all year long! Zucchini also works great roasted and pureed into a zucchini sauce. On the outside chance your family is a touch *particular* about green things, then using zucchini puree is definitely a good option. As an aside, you can also substitute zucchini puree in lots of recipes where you would use apple sauce. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I actually find that they work better with frozen/thawed zucchini because the zucchini releases so much water when it thaws. That way these aren't all greasy like so many zucchini muffins and zucchini breads are with the water left in the mixture to repel the oil out of the muff.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Flour note: My favorite GF flour is a homemade combo of freshly ground buckwheat groats combined with any mix of garbanzo/brown rice/amaranth/sorghum/teff. Of course you could use gluten/wheat flour of any kind here, just omit the ground chia. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe Sub notes: I have had great success cutting back oil and subbing in apple sauce, pumpkin or pureed squash and yam. Also grated carrot works really well in place of zucchini if you like. Any sugar will work but I love the caramel-y flavor that the coconut sugar lends. Coconut oil could be used in place of the olive oil but I'm just not a big fan of the flavor of coconut oil in my baked goods. You might love it!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Zucchini Almond Muffins (or bread)</u></b></span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2C flour (any type you want- see note for GF) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1C almond flour or almond meal </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2Tbl ground chia seeds</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1Tbl baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1tsp cinnamon</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2tsp baking soda </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2tsp sea salt </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2C olive oil (or coconut oil)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4C coconut sugar </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2C almond milk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2C grated zucchini</span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"> Optional: 1/2 cup mini choc chips, blueberries, nuts or the like</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Directions</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350deg. Grease either 4 mini loaf pans, 12 muffins or 24 mini-muffin tins.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In large bowl, whisk all dry ingredients together thoroughly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In separate bowl whisk together the oil, sugar, eggs and milk- then mix in the zucchini.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the wet ingredients into the dry, then fold in your optionals if using. Scoop the batter into your pans or muffin tins and bake!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mini loaf ~35 min</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Muffins ~22 min</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mini Muff~12 min</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe adapted from Zucchini Almond Bread in Nourishing Meals; Healthy Gluten-Free Recipes for the Whole Family. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u9nqYhiQDgrexnvkW8sD7TyEFtQTd_fqzWn3glhSlspmCwT1DHAO_mQCpKekkJymCWQxtu6DZl5VwEJ6nmKqoNcd4KYmXej1v5yXQZWzxZG9QLTH_CkG-CZdr4Sm89lewIMedwXUmNza/s1600/2muffz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5u9nqYhiQDgrexnvkW8sD7TyEFtQTd_fqzWn3glhSlspmCwT1DHAO_mQCpKekkJymCWQxtu6DZl5VwEJ6nmKqoNcd4KYmXej1v5yXQZWzxZG9QLTH_CkG-CZdr4Sm89lewIMedwXUmNza/s320/2muffz.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Full size muffs with blueberries and grated zucchini</td></tr>
</tbody></table>
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<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/AVvXsEgVAgtcfiFKMpr69yzd3p7-xIC4E7yEHufL83lkO5BpTptMHse75hPEla6NCi7CZF_XhP23GgSWSwFHzdOHNMhxWx-DF7vLrCRqjIcewcYz-UImVvq1whoe2zjxPWCYhfD3tEqFAqlrvB7W/s1600/3muffz.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAgtcfiFKMpr69yzd3p7-xIC4E7yEHufL83lkO5BpTptMHse75hPEla6NCi7CZF_XhP23GgSWSwFHzdOHNMhxWx-DF7vLrCRqjIcewcYz-UImVvq1whoe2zjxPWCYhfD3tEqFAqlrvB7W/s320/3muffz.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini muff with pureed zucchini and chips, also delish!</td></tr>
</tbody></table>
Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-74451989490452889952015-03-05T21:11:00.000-08:002015-03-05T21:11:07.050-08:00Almond Date Bars (gluten-Free/Dairy-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UTx1o9cN_P0561W-whNijGaVuIsknXeYYgDm96TCKewm9wwruFLbz9_VAT2RY4-QvFYGfCzxoxFLiKtYYacJfIGsOpIatAPHsF8atA8z1O7ZQtn9FbrfZIrzAkAbC5nXC0ocLW07_A6b/s1600/11bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6UTx1o9cN_P0561W-whNijGaVuIsknXeYYgDm96TCKewm9wwruFLbz9_VAT2RY4-QvFYGfCzxoxFLiKtYYacJfIGsOpIatAPHsF8atA8z1O7ZQtn9FbrfZIrzAkAbC5nXC0ocLW07_A6b/s1600/11bars.jpg" height="264" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">These bars are so decadent tasting! I am typically loath to deal with chopping and mixing dates due to the high-maintenance nature of the beast, but here I can't get enough. I find that if I chop them and toss them in the dry mix a bit, then it is easier to use my hands to just break them up a bit. Heck, this might even make a near-Paleo list if you wanted to get so ambitious to sub in coconut for the oats or something crazy like that. I have played around with lots of variations in the wet ingredients and all are delish- subbing applesauce for part of the oil and/or part of the honey, agave or coconut syrup for honey.... all good! Might have to try subbing in some pumpkin next with extra spices. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These hold up well to freezing for later, but it is critical to make a double batch to allow for this practice, otherwise you wont have enough. I am amazed at how many of those little crumbs keep needing to be pinched up and gobbled as I walk past the pan. Suddenly there is only an odd sized piece left, and it always needs to be squared up.... I also imagine that this could be used as a mighty-healthy option for a crumble topping on an apple crisp. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">These have been adapted from a recipe by Deb Perelman from <a href="http://smittenkitchen.com/book/" target="_blank">the Smitten Kitchen Cookbook</a> for Almond Date Breakfast Bars. A great cookbook cover to cover!</span><br />
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<u><b><span style="font-family: Arial, Helvetica, sans-serif;">Almond Date Bars</span></b></u><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped dried pitted dates</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cup rolled oats </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 Tbs flour (I use my AP gluten-free flour blend, any type will do)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup flax meal</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup thinly sliced almonds</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt (scant tsp)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground cinnamon </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup almond butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 oil (see note above)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 honey</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp almond extract </span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Directions</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350deg and line an 8x8 pan with parchment paper. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Mix together all of the dry ingredients in a medium sized bowl.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Whisk together all of the wet ingredients in a small bowl (I just measure them all together in a 2c glass measuring pitcher for ease of clean up).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Pour the wet ingredients into the dry mix and stir very well to make sure all is well coated, then pour into your prepared pan. Smash it down hard, pressing into all of the corners and such. This will help it all stick together later so make sure it is well smushed.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Bake the bars 20-25 minutes until browned around the edges and top a bit, then cool completely on wire rack <b>in the pan.</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Note: </b>It is best to completely cool before trying to lift out or they may crack a bit, forcing you to perform the aforementioned crumble clean up. Cut into squares and enjoy!</span><br />
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<br />Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-81199158887654501952014-11-11T21:06:00.000-08:002017-01-08T10:51:31.618-08:00 Fawnalicious Kombucha (continuous brew & single batch brew)<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/AVvXsEikU_D1dMrZBIm4Qrq5fQeVqLVTS1cSZl8Tq5zSiV9Jwp8pQeULaOpBC5H8gwkLbFCeDVpYL6KsSHZ1TaAJOpt8GpZUGwvQ3wIZR-Fnbo5U_qbp_D6_KuRrKjfT1IxodEV0ybyT4JWBmKpO/s1600/2booch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikU_D1dMrZBIm4Qrq5fQeVqLVTS1cSZl8Tq5zSiV9Jwp8pQeULaOpBC5H8gwkLbFCeDVpYL6KsSHZ1TaAJOpt8GpZUGwvQ3wIZR-Fnbo5U_qbp_D6_KuRrKjfT1IxodEV0ybyT4JWBmKpO/s400/2booch.JPG" width="231" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sweet magical elixir of goodness</span></td></tr>
</tbody></table>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I love kombucha. My
friends know this. My family knows this. My patients know
this. Strangers at the YMCA know this. I love it love it love it. I find I like both single and continuous
batch ferments and need the extra around sometimes so I am often found with
both types of science experiments rolling around my kitchen. There are advantages for either but I think
there are many greater advantages to the continuous brew based primarily on
incredible convenience. Continuous brew essentially
makes it a low maintenance operation.
The flavor is a little stronger, but no big deal. Also with continuous brew, instead of brewing
pretty new SCOBY babies each time, you will grow one mammoth SCOBY-zilla that
must be paired down due to both space occupying and aesthetic reasons.</span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">If you plan to second ferment (which is where the personality and fizzy part
comes in) you will need several jars- so either start saving your GT glass jars
now or use any grolsch-style jar that has a well sealed lid.</span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I like to brew a big batch of sweet tea in a heavily
concentrated amount so that when I am ready to pour off the delicious and
fabulous brew, it is a total cinch to refill the batch and keep the love
going. This will save much time in
brewing each time and waiting for the fresh tea to come down to a safe temp. </span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Also, and this is an important note: I briefly/partially decaffeinate my tea so therefore
the ratios you see below are stronger than elsewhere. If you don’t want to decaffeinate, you can
surely try my recipe or enjoy any number of other recipes available
online. A favorite website is <a href="http://www.culturesforhealth.com/">www.culturesforhealth.com</a>. Here you will find all sorts of curious uses for extra booch or extra SCOBYs. Please do tell if you go for the facial mask option.</span></span></div>
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</span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>Getting Started - You will need</b>:</u></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1-gallon jar (single batch) or 2-gallon jar with plastic lined spigot (continuous brew) </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Black tea (I use Tetley's British blend from QFC)</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Sugar (I use organic turbinado)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Unchlorinated </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Water</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">SCOBY</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2c starter liquid (Plain kombucha)</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cloth cover and rubber band</span></span></li>
</ul>
</div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>To Start (making your sweet tea concentrate</b>)</u></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4c filtered water </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">16 large tea bags</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3c/24oz sugar </span></span></li>
</ul>
</div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bring 4c water to a boil, add the tea bags, turn off heat,
cover and let stand for 10 minutes then strain out bags.</span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">**If you are decaffeinating your tea**</span></span></div>
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Before you add your tea in the step above please pour separately
boiled water over your tea bags, let steep for 30-60 seconds, discard this
water and add the tea bags in the above noted pot. I typically do in a glass measuring
cup. </span></span></div>
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>To add this
concentrate to your brew, simply dilute </b></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>3:1 Water:Tea</b></span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Making the Kombucha</u></span></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Clean out your container without using soap or
other cleansers- white vinegar works well</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Make sure your hands are clean, of course</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fill your container with sweet tea (make sure to
dilute if using the concentrate above) leaving</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> enough room to add your starter
kombucha and SCOBY to the top</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Gently and lovingly add in your starter and
SCOBY floater</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cover with cloth and put a rubber band around
it. This protects from fruit flies, etc. Gross.</span></span></li>
</ul>
</div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Brewing Notes</u></span></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Wait 7-14 days or so. This will depend entirely on your kitchen
temp, taste preferences and the constellations above.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Begin pouring off a taste of the brew after a
week or so to see if you like the flavor. Technically, it is considered kombucha if it has a pH of 3.5 or under (I
geekily test this)</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When you dig the flavor, you are ready! If you like plain kombucha, you are ready to
enjoy.</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Keep your kombucha between 70-85deg for brewing. I actually lovingly wrap my vessel in an
electronic</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> seed mat from the local plant nursery during the winter as my
kitchen is freezing. You can buy cheap
thermometer sticker to keep on your jar.</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">DO NOT pour hot tea over your SCOBY. You must love your SCOBY and this means
gentle</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> handling.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Please also do not keep your SCOBY in the
fridge. Brrrrr.</span></span></li>
</ul>
</div>
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span></b><br />
<div class="MsoNormal">
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Decanting your brew (single batch)</u></span></span></b></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">There are two ways. Typically you are instructed to (with
surgically clean hands) pick out the</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> SCOBY and place it in a glass
container. Set it aside and cover it with 2c of your
kombucha – this will start</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> your next batch</span></span> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Now pour the ready kombucha into <span style="font-family: "arial" , "helvetica" , sans-serif;">the bottles</span> you wish to keep it in. Here is where </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">the “second ferment” happens for those who want to add fizz and personality</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">. More details below on this.... </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Clean/rinse your gallon jar, add back the SCOBY and
reserved kombucha, and fill the jar </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">with sweet tea or tea concentrate/water as
above and repeat the process</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I think handling the SCOBY is pretty gross, so I
totally short cut this and simply use a ladle to</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> get out the kombucha and pour
it into my jars (using a funnel). I make sure to leave enough</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> liquid in the
bottom and just add my tea/water to the top and it’s all good. I go through the </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">handling process about every
6 batches or so depending on my level of motivation. If I am</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> grossed out by the jar, I just cover
it :) - I find a kombucha cozy makes me happy.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Once your batch is set again, it will be about
7-14 days for your brew to be ready, repeat!</span></span></li>
</ul>
</div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Decanting your brew (continuous batch)</u></span></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So easy!
Just put your jar under the spigot and fill your bottles. </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Make sure to leave about 40% of your container
full (only pour off about 60% max)</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Refill your jar with tea or tea
concentrate/water to replace the amount
you pulled off</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Your next batch will be ready in 2-5 days
roughly. This is much faster than the
single</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> so I love it.</span></span></li>
</ul>
</div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
</div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Second fermentation (where the creativity and fun come
in)</u></span></span></b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here is where you will add flavor of any kind
into your small jars, then cap tightly and wait</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i> again</i></span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">This second 3-10 day period is when the second fermentation
takes place but since you</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> have the air locked in, the fizz stays in the
bottle. This also helps to develop more
delicious</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> flavors in the fermentation process.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">These will be fine at room temp during second ferment. Transfer them to the fridge when you are ready to stop the fermentation process. </span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Everywhere on the internet you hear scary
stories of exploding bottles (lots of pressure can</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> build up in your bottles). I have never actually read a
story of anyone having this happen. Everyone
says they hear about it happening but have never experienced it. My strategy is to keep my jars in a large
foil baking pan since a jar will typically break at the bottom where it is the
weakest. Or maybe out of the top. Anyway, I imagine my pan helping to contain
the mess.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">You can add anything in here! I find a little goes a long way and make sure
there is sugar in</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> it or the beast cannot feed.
I typically use 20ml/16oz jar. <i>Not much.</i></span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Some ideas include (but are not at all limited
to) </span></span></li>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Blueberries – fresh or frozen. About 5-8 are plenty</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Other berries – black, cran, rasp, etc</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Chopped peach (girls only, according to my
husband)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Cranberry juice</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Pomegranate juice or seeds</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Fresh ginger</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Grape juice</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Strawberry lemonade</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">o<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span>Copycat trilogy (see next bullet)</span></span></li>
</ul>
</div>
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<ul>
<li><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">I like to make a magical elixir trio combining lemon
juice, unsweetened cranberry juice and</span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> ginger simple syrup. I keep the ginger I use to make the simple
syrup and add it in the </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">bottles for added flavor and immunity boost. What doesn’t benefit from candied ginger? I </span></span><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">make up a big batch of this and its ready to add in my bottles. Seems to last for ages.</span></span></li>
</ul>
</div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<b><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Keeping your SCOBY hotel</u></span></span></b></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
</span></span><br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Here is where your friends and family will start to worry
about you going off the rails. With each
batch of single brew or every few times you refill your continuous brew, you
will make a new SCOBY. It is highly
recommended to keep several of these in a separate jar covered with plain
kombucha in case. In case of what? Well, in case you find yourself in a
cult-like trance trying to start every friend or stranger in the store who will
listen how to brew their own. In case you
need to start a second jar when you are out-drinking your first. In case your
jar gets moldy. In case you think your
kid’s bookcase looks too plain with only books in it and just needs a jar full
of slimy pancakes with yeasty tendrils dangling down. Just good in case.</span></span><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/AVvXsEjqPXuXWnTsfiEhVvjRMWqPFvDNaivOBdjJ0yjY_02HKIyDSlnnS2p5HjzLPHgmIjFugizG6U3NtcRsn6pCGGSDm1umkl9fJM1bsj1QlhyBnCgxgjrD8hA967SgP7Y8eJ_UPLw3-SZRG7-w/s1600/3booch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPXuXWnTsfiEhVvjRMWqPFvDNaivOBdjJ0yjY_02HKIyDSlnnS2p5HjzLPHgmIjFugizG6U3NtcRsn6pCGGSDm1umkl9fJM1bsj1QlhyBnCgxgjrD8hA967SgP7Y8eJ_UPLw3-SZRG7-w/s400/3booch.jpg" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">SCOBY hotel, in situ</span></td></tr>
</tbody></table>
<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/AVvXsEjqLv9migpkHq8HQ22K1YIHt_P0uIUa-wlWjWtgmh9Ko4hnq16rD4IOI5Vi8YASjGvbe6TGvv6uptgz66YDhTJYh_UC9wzyl-yG2AY7Lwy67EKDhlEx8B5LHiJFaMy_AgQYFhW_vYYP2Wxe/s1600/1booch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLv9migpkHq8HQ22K1YIHt_P0uIUa-wlWjWtgmh9Ko4hnq16rD4IOI5Vi8YASjGvbe6TGvv6uptgz66YDhTJYh_UC9wzyl-yG2AY7Lwy67EKDhlEx8B5LHiJFaMy_AgQYFhW_vYYP2Wxe/s400/1booch.JPG" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Booch nestled lovingly in warming blanket</span></td></tr>
</tbody></table>
</div>
Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-80438899330431304592013-10-15T20:28:00.000-07:002013-10-15T20:28:08.264-07:00Pumpkin Chia Cookies! (Gluten-free/Dairy-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsaWXjk5N1pKva67-yAGXnRuLYlcuwPk8MEC_V7cF8gzciIbob3vc7HRpFcGDXotus6yKRdHRXBy3RCeoe9xfRSziuJ9zXC4Cm_JL2lsBzBpkvYcAS770rYgGQQZSHSYFMEyx2OGdky71/s1600/1pump.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsaWXjk5N1pKva67-yAGXnRuLYlcuwPk8MEC_V7cF8gzciIbob3vc7HRpFcGDXotus6yKRdHRXBy3RCeoe9xfRSziuJ9zXC4Cm_JL2lsBzBpkvYcAS770rYgGQQZSHSYFMEyx2OGdky71/s320/1pump.JPG" width="317" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">As per usual, I am always trying to maximize my baked goods full of complex grain/seeds, fruits and veggies for my 5-year-old who is a Particular Eater. This is typically easier this time of year when pumpkin is more on the radar because she loves the complex flavors of pumpkin baked goods. I have no idea why this works for her delicate palate, but I try just to be grateful. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Well, now enter the 10-month-old who is a seriously complex eater already, but somehow is low on iron. Ok, so I do actually know that red meat could help, but I've got a thing about handling blood. I'm much better with this arena. I put this recipe together to incorporate pumpkin seeds which are a decent source of iron (14% RDA/ 1/4 cup) and then got all excited about using teff flour which is even higher in iron (20%/1/4 cup) and blackstrap molasses (15%/Tbs). They are really high in protein and fiber for baked goods so the glycemic load is nicely reduced, making this the new <a href="http://fawnalicious.blogspot.com/2011/02/oatmeal-everyday-cookies-wheat.html" target="_blank">Everyday Cookie</a> for us!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">These are quite moistureful- unlike many gluten-free baked goods. Surely you could add some banana in somewhere and if you wish, increase the sugar. I don't have much of a sweet tooth and the girls have never complained, so I keep it pretty low. <u><b> </b></u></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Pumpkin Chia Cookies</b></u></span><span style="font-family: Arial, Helvetica, sans-serif;"><u><b> </b></u> (Makes about 3 dozen 1oz cookies)</span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4c almond flour (I use almond meal from TJs)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2c flour (*see note below) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4c ground pumpkin seeds**</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1tsp cinnamon</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4tsp salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2tsp baking soda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1Tbls chia seeds mixed with 3Tbls hot water (or sub an egg) </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3c coconut oil at room temp or butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3c pumpkin (canned or freshly roasted)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4c brown sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1tsp vanilla</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1Tbls molasses (optional but extra yummy) </span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">*Flour note: I haven't used wheat flour here at all but presumably it works. I typically use 1/4c teff flour and 2Tbls each garbanzo/brown rice flour</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">**I put pumpkin seeds in a standard mason jar and screw the blender bottom on to it and then grind them up for a few seconds, works great to make a flour-like texture. You could use food processor, blender or serious chopping. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><u><b>Directions</b></u> (preheat oven to 350deg)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Mix chia and water together in small dish and let rest about 10 min</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. Meanwhile, sift together all dry ingredients in medium bowl- this mixes them and will break down little chunks of nut flours and such that seem to form.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Mix together all wet ingredients along with chia/water mixture. I actually just put them all in my narrow measuring cup and use my immersion blender to mix the heck out of them</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Combine wet ingredients in with the dry, then scoop 1Tbls drops onto parchment-lined baking sheets, then flatten the cookies a little with your fingers or the back of a spoon. Bake 12-13 minutes. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-33235733055000718742013-07-02T21:45:00.001-07:002013-07-02T21:45:35.484-07:00(avocado) Chocolate Pudding Pops! (Gluten-free/Dairy-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglW1CesTv3fzuLnBOGo-_4KmMzZ4MuCJoIVV3XHwUXWPerAnuofC0mEr6k9UXXIoOvdoPiGeMeI_MDEDinvrxZ8p-sEzjSZ-R2ZB2dI5gApOeweEgEZx35CAqD1sSkLcSsKpRRIc9VlErn/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglW1CesTv3fzuLnBOGo-_4KmMzZ4MuCJoIVV3XHwUXWPerAnuofC0mEr6k9UXXIoOvdoPiGeMeI_MDEDinvrxZ8p-sEzjSZ-R2ZB2dI5gApOeweEgEZx35CAqD1sSkLcSsKpRRIc9VlErn/s320/11.JPG" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">It is HOT here in Seattle and these are a healthy fudgesicle must. I was a little unsure how well they would freeze but they were great! I would also even make this recipe and just enjoy it as pudding or double it and chill it for a no-bake chocolate pudding pie. I used the 4-oz cheapo pop makers from Safeway or something- you can use anything you have. Even pour the mix into ice-cube trays and use tooth pics or Popsicle sticks if you don't have the molds. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Avocado Pudding Pops </b></u>(makes 4 3-4oz pops)</span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2T Cocoa (or Cacao) powder</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2T Agave</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 soft avocado</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup silken tofu</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup milk (I used almond milk)</span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Directions</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Put all ingredients into food processor or blender and puree until very smooth. Pour into Popsicle molds and freeze. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Happy Summer!</span>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-84543019560696277812013-06-24T23:06:00.001-07:002013-06-26T09:26:41.840-07:00Healthy Delicious Brownies (Gluten Free/Dairy Free/Grain-Free/Refined Sugar-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaY-YU_dJHpZj7MbuYQX5SXdhgglPsLiaL20-QUhF0yEWDGF4eVr1J2d7w7wks9xjvHLsJFITZ8B698x_UVOoaOaUIr1Xrre97ydeoghDgQ3Q0tYv3vjUdzRViAmgrweaPodpgrOj1IvP/s1600/11brownie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoaY-YU_dJHpZj7MbuYQX5SXdhgglPsLiaL20-QUhF0yEWDGF4eVr1J2d7w7wks9xjvHLsJFITZ8B698x_UVOoaOaUIr1Xrre97ydeoghDgQ3Q0tYv3vjUdzRViAmgrweaPodpgrOj1IvP/s320/11brownie.JPG" width="320" /></a></div>
These brownies haven't lasted more than 24 hours in our house. As you will see, they are quite appropriate for breakfast and snacks so they are never long for the world. And in this house where my oldest kiddo won't eat protein, this is oh, so satisfying! These are so fast to make and (I think this is a good thing) not too rich. The recipe I adapted this from used just nuts and no garbs, but I think the texture benefits from the addition of the beans giving it a more moisturefull crumb. They are a bit reminiscent of <a href="http://fawnalicious.blogspot.com/2011/06/chocolate-chip-blondies-gluten.html" target="_blank">Chocolate Chip Blondies</a>. I Recommend getting enough ingredients to make two batches because they will go fast.<br />
<br />
<u><b>Killer Brownies</b></u><br />
<ul>
<li><span class="text-node">1cup raw walnuts or pecans (or try almonds and let me know!)</span></li>
<li><span class="text-node"> </span><span class="text-node">⅓ cup cocoa powder</span><span class="text-node"> </span></li>
<li><span class="text-node">½ teaspoon baking soda</span><span class="text-node"> </span></li>
<li><span class="text-node">¼ teaspoon sea salt</span> </li>
<li>1cup garbanzo beans, rinsed and drained<span class="text-node"> </span></li>
<li><span class="text-node">2 large eggs</span><span class="text-node"> </span></li>
<li><span class="text-node">½ cup maple syrup</span> </li>
<li>1 tablespoon vanilla</li>
<li>Optional (not optional)- 2-4 Tbls mini semi-sweet choc chips </li>
</ul>
<div>
<span class="text-node"></span><u><b>Directions</b></u><br />
<u><b> </b></u>Preheat oven to 350 degrees F. Grease an 8 x 8-inch glass baking dish.<br />
<br />
Place
the nuts into a food processor fitted with the “s” blade. Process
until very finely ground, stopping just before they turn into nut
butter. Then add the remaining dry ingredients and pulse again to
combine. Add the rest of the ingredients and process again until smooth. You
will still have tiny bits of nuts visible- this is OK even if you are a nut-in-your-brownie type like me.<br />
<br />
Pour
batter into baking dish. Spread evenly into pan with a rubber spatula
or spoon and sprinkle on and lightly swirls in the chips if using. Bake for 25 minutes. Cool for about 20 minutes before slicing.<br />
<b></b><span class="text-node"><br /></span>
Adapted from <a href="http://www.amazon.com/Nourishing-Meals-Healthy-Gluten-Free-Recipes/dp/0979885922/ref=sr_1_1?ie=UTF8&qid=1372140096&sr=8-1&keywords=nourishing+meals+cookbook" target="_blank">The Nourishing Meals</a><span class="text-node"><a href="http://www.amazon.com/Nourishing-Meals-Healthy-Gluten-Free-Recipes/dp/0979885922/ref=sr_1_1?ie=UTF8&qid=1372140096&sr=8-1&keywords=nourishing+meals+cookbook" target="_blank"> Cookbook</a> by Alissa Segersten and Tom Malterre, MS, CN</span></div>
Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-75049312301245976112013-04-15T21:25:00.001-07:002013-04-15T21:25:25.617-07:00Roasted Garbanzo Beans with Nutritional Yeast (Gluten/Dairy free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIaU5Ey-p-YwaWhs67HloHzdIMIzx198e4IGAE8i-CYziuGXocauEN8qKB-5tHSZ4WXvsDqmQLzbUelB8Hw9IJzovCmrbKJjHAbRUihjsXUBntcigur6Riu6LrHN95R09vTZw4nhwP8aZ/s1600/11.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIaU5Ey-p-YwaWhs67HloHzdIMIzx198e4IGAE8i-CYziuGXocauEN8qKB-5tHSZ4WXvsDqmQLzbUelB8Hw9IJzovCmrbKJjHAbRUihjsXUBntcigur6Riu6LrHN95R09vTZw4nhwP8aZ/s320/11.JPG" width="320" /></a></div>
<br />
This is a new twist on an old favorite. It was over a year ago that I originally wrote about <a href="http://fawnalicious.blogspot.com/2012/02/roasted-garbanzo-beans-chickpea-poppers.html" target="_blank">Roasted Garbanzo Beans</a> and our consumption has not changed around here except for a slight hiccup during my first trimester when all-things-not-hot-and-sour-soup were off the list. Since clearing that hurdle, we are all in again. I rarely deviate from my favorite mix of Old Bay seasoning and Curry powder, but on a whim the other day, I used some Nutritional Yeast I had in the drawer and it was DYNAMITE! <br />
<br />
I keep hoping I will magically drum up the courage to make Nutritional Yeast 'cheese' sauce, but somehow I just keep forgetting. I know it is all the rage in vegan cheese sub-in's but I am a little scared. Mostly because its called <i>nutritional yeast.</i> I mean, really. The name's a little rough. Even so, its delicious on popcorn, so it must be delicious on garbs, right? <br />
<br />
Because of the shear volume of consumption of these around here, I always make these from dry beans, but you can use canned beans if you want, just try for a lesser sodium brand and start in step 2.<br />
<br />
<u><b>Roasted Garbanzo Beans</b></u> (preheat oven to 425)<br />
<ul>
<li>1lb dry garbanzo beans or 2 cans, drained and rinsed</li>
<li>2-4tbls olive oil (use how much you want or are comfortable with, I just drizzle it out of my bottle and coat the garbs)</li>
<li>~1/2tsp salt</li>
<li>~1/4tsp freshly ground pepper</li>
<li>~1/4cup Nutritional Yeast</li>
</ul>
<u><b>Directions</b></u><br />
1. Toss
your dry garbs in a pot of water with at least 3 inches water over the
top of the beans and bring to boil, then simmer gently for about 2
hours, then drain. <br />
<br />
2. In small/medium bowl, toss the
garbanzos with the oil, then add the S, P and NY. Spread the beans
in a single layer out on a cookie sheet and roast approximately 25-35
minutes, stirring and flipping them every 10 minutes or so. They
should generally be firmly chewy when done. I like it when I
occasionally over cook a batch and have garbanzo nuts, but Mike and I
differ there...<br />
<br />
* You could very easily make these and a batch of <a href="http://fawnalicious.blogspot.com/2011/06/chocolate-chip-blondies-gluten.html">Chocolate Chip Blondies</a> and be set with a delicious power snack combo.<br />
<br />
<br />
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Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-64144586955115464542013-01-21T20:56:00.001-08:002013-01-21T20:56:27.741-08:00Peanut Butter Banana Chocolate Chip Muffins (Gluten-free/Dairy-free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUVLgt1-_HIA32YSuqz0-kcpmQD6kSUsyw3BIKgtoEFsUONNVAg4me5LiDTGZFCJ8JhfQIrK4qzIPkO87hwENL-JMbnTLieuDHi34BecqO55wM6BHj_yZ1jdoXKsqOa0MnziGeUykXlmK/s1600/1hippie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZUVLgt1-_HIA32YSuqz0-kcpmQD6kSUsyw3BIKgtoEFsUONNVAg4me5LiDTGZFCJ8JhfQIrK4qzIPkO87hwENL-JMbnTLieuDHi34BecqO55wM6BHj_yZ1jdoXKsqOa0MnziGeUykXlmK/s320/1hippie.JPG" width="320" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">These super tasty muffins and packed with great sustaining protein and fats making them a perfect quick breakfast. Also they ridiculously easy to make! Even my peanut butter loathing daughter thinks they are delish. However, after the first bite of the first batch, she and Mike bit into their muffs and immediately made haste to the kitchen to manually apply chocolate chips. Clearly they were correct in their assessment and thus, this recipe strongly suggests the chip application. Also, in the first batch I made, instead of 2 bananas, I used one banana and about 3/4c left-over cooked oatmeal from <a href="http://fawnalicious.blogspot.com/2011/10/banana-applesauce-muffins-gluten-dairy.html" target="_blank">these muffins</a> made last week. I liked them that way, but most of you will enjoy more banana I suppose. I also like to add a couple of tablespoons of ground flax for lots of reasons- great nutrition, fiber and such- but also flax and psyllium husk are great additions to gluten-free baked goods as they help with the binding that gluten otherwise provides as well as help bind in moisture. Your option to add or not, they are fine either way.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Ingredients:</b></u></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1c Peanut butter (Natural)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">4 lg eggs</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 bananas (see note above)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4c maple syrup</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">2 tsp vanilla extract</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">6 Tbsp coconut flour (really any flour should work)</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">3/4 tsp baking soda</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp salt</span> </li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"></span><ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup mini chocolate chips </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">(optional) 2T ground flax seeds/psyllium husk </span> </span></li>
</ul>
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Directions:</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350. Blend all ingredients except chips in food processor until smooth. Mix in chips, then divide evenly between 12 muffin tins and cook for ~25 minutes, until toothpick comes out clean.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Enjoy! </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com2tag:blogger.com,1999:blog-5675255651965653384.post-85985617860529933552012-09-06T16:00:00.000-07:002012-09-10T20:06:05.520-07:00Pecan Bars (Gluten-free/Adaptable)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAxcwk5flLR0h_mmsFyNLiMAJ_XLcTV4JfANT5klCsyMR2KdWuDIchDVMY7U1PrBKoh62ADKGeGHQ10pkVc0866Aj-Y-Q135dn4mkihgdd67CjV8Hhyphenhyphen5KosKpWfs3NpJCrwS99DlXz8a2/s1600/111pec.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAxcwk5flLR0h_mmsFyNLiMAJ_XLcTV4JfANT5klCsyMR2KdWuDIchDVMY7U1PrBKoh62ADKGeGHQ10pkVc0866Aj-Y-Q135dn4mkihgdd67CjV8Hhyphenhyphen5KosKpWfs3NpJCrwS99DlXz8a2/s320/111pec.JPG" width="320" /></a></div>
<br />
I don't like pecan pie. I don't like pecan bars, pecans in my cookies, pecans in my anything, really. But really? These are unreal. The first time I had them was when my <a href="http://cascade-dizziness.com/about-us/" target="_blank">amazing colleague and office partner</a> made them for our holiday party last year. I saw them on the plate and appreciated them for their holiday appropriateness but quietly turned my nose up at them until the party was over and I was simply eating to burn off stress (don't try this at home). Anyway, they stopped me cold and I couldn't believe how delicious they were. Not too sweet, perfectly balanced and very special. They are absolutely loaded with butter and sugar and <i>corn syrup</i> for goodness sake. These are not <a href="http://fawnalicious.blogspot.com/2011/02/oatmeal-everyday-cookies-wheat.html" target="_blank">Everyday Cookies</a>. These are not even like bacon as a sometimes food. These are very special occasion treats, but at least an annual or semi-annual must. Furthermore, they are super easy and fast to make!<br />
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<br />
<br />
<b><u>Pecan Bars (Gluten-free)</u></b><br />
<div>
For the crust:</div>
<div>
1 c flour (for gluten-free, I used equal parts oat flour, rice flour, sorghum flour and garbanzo flour)*</div>
<div>
1/4 tsp baking powder</div>
<div>
1 tsp salt</div>
<div>
1/3 c light brown sugar</div>
<div>
1/4 c toasted and chopped pecans**</div>
<div>
6 T. cold unsalted butter, cut into pieces</div>
<div>
<br /></div>
<div>
For the filling:</div>
<div>
4 T melted butter</div>
<div>
1/2 c light brown sugar</div>
<div>
1/3 c light corn syrup</div>
<div>
2 tsp vanilla</div>
<div>
1-2 T bourbon or dark rum (I used rum- yum!)</div>
<div>
1/2 tsp salt</div>
<div>
1 large egg, beaten lightly</div>
<div>
1.75 c toasted and chopped pecans**</div>
<div>
</div>
<div>
*I loved the oat flour here, but really encourage you to choose any flour combination you have access to. You could use an all-purpose blend or your favorite custom mix. I will likely up the oat flour next time to half-cup and see what strikes me from there. </div>
<div>
<br /></div>
<div>
** I found that at Trader Joe's, they sold a bag of chopped raw pecan pieces that was exactly 2 cups!</div>
<div>
<br /></div>
<div>
Preheat oven to 350
degrees. Line a 9in square baking pan with two layers of tin foil,
positioned at 90degrees to each other and long enough to be used as
"handles" to lift the bars out of the pan. Spray the tin foil with
non-stick cooking spray if not using non-stick foil.</div>
<div>
<br /></div>
<div>
In a food processor, put the first 5 ingredients and
pulse to mix. Then add the butter and pulse a little more. This should take the shape of maybe coarse corn meal. Pat the
crust into the bottom of the pan and pat until firm. Bake for 20 min
until golden brown.</div>
<div>
<br /></div>
<div>
While the crust is baking, whisk together everything
else, except the egg and pecans. Then whisk in the egg. Pour the
filling on the crust, then sprinkle with the pecans. Bake 22-25 min
until the top is browned and bubbly/slightly cracked. Cool for about an
hour. Lift the tin foil out of the pan and cut into bars.</div>
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Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-8307986379962802552012-08-29T22:19:00.000-07:002012-08-29T22:19:52.441-07:00Baked Feta and Cherry Tomato Bruschetta Pasta<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVyQJCF3kDPNDWZlzUctMDza99tbGBk5HKy0enN2xDErwhDydafABp0kvSUQ9BilwYGlD1YlabuddMKYaTz6kwFWst9srqdeUuntdeOv4uNS4HI3mWOZHTO2ztIctWmyXJZAdVfGUnOu-/s1600/11tomfeta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVyQJCF3kDPNDWZlzUctMDza99tbGBk5HKy0enN2xDErwhDydafABp0kvSUQ9BilwYGlD1YlabuddMKYaTz6kwFWst9srqdeUuntdeOv4uNS4HI3mWOZHTO2ztIctWmyXJZAdVfGUnOu-/s320/11tomfeta.JPG" width="320" /></a></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
This is a fantastic way to use your bounty of cherry tomatoes just coming on right now. The dish this was inspired by presented this as an appetizer to be scooped onto bread or crackers. I have no doubt that would be amazing, but when I saw it, all I could imagine was generously pouring the flavors over a simple pasta. It did not disappoint and will be a staple this summer/early fall and many to come. So easy and absolutely packed with fresh flavors.</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
In a strange departure from my typical salt-tooth, I felt that the kalamata olives were too overpowering, but a jury of 3 tasters were equally split so I included them in the recipe as optional. Notes~ If you want to make an appetizer out of it, I suggest you cut the recipe in half! And in the picture above, there is pecorino cheese sprinkled on top as well. Up to you!</div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<u><b>Baked Feta and Cherry Tomato Bruschetta Pasta</b></u> (serves 4-6, or 3 in our house.)</div>
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<br />
<span style="font-family: "Arial","sans-serif";">2 cups cherry tomatoes,
halved<br />
1/3 cup Kalmata olives, pitted and chopped (optional)<br />
1 clove garlic, minced<br />
1 small shallot, minced<br />
2 tablespoons chopped basil<br />
1 teaspoon dried oregano<br />
1 teaspoon olive oil<br />
Freshly ground black pepper<br />
1 8- to 10-ounce block feta, sliced ~1/2” thick<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span><br />
<span style="font-family: "Arial","sans-serif";">1lb pasta of your choice (I think
linguini would be best, but we had it with gluten-free brown rice spaghetti and
it was excellent)</span><br />
<br />
<span style="font-family: "Arial","sans-serif";"><u><b>Directions</b></u> </span><br />
<span style="font-family: "Arial","sans-serif";">In a bowl, mix the tomatoes,
olives, shallot, garlic, basil, oregano, olive oil and a few grinds of pepper. </span><br />
<br />
<span style="font-family: "Arial","sans-serif";">In the oven: Heat oven to 400°F.<span style="mso-spacerun: yes;"> </span>Place the pieces feta in the middle of your
dish. Pile the tomato mixture on top of the feta. Bake for 15-20 minutes until
tomatoes wilt. (The feta will not melt, just warm and soften.)</span><br />
<br />
<span style="font-family: "Arial","sans-serif";">While mixture is baking, cook pasta to your taste,
then drain and toss with olive oil.</span><span style="font-family: "Arial","sans-serif";"> </span><br />
<span style="font-family: "Arial","sans-serif";"><br /></span>
<span style="font-family: "Arial","sans-serif";">Serve over freshly cooked
pasta; eat immediately. As it cools, the feta will firm up again but it can be
easily reheated or eaten cold for breakfast.</span><br />
<br />
<span style="font-family: "Arial","sans-serif";">Adapted from <a href="http://smittenkitchen.com/blog/2012/08/mediterranean-baked-feta-with-tomatoes/" target="_blank">this</a> recipe on Smitten Kitchen. </span><br />
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Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-68239747697288867292012-07-15T21:14:00.002-07:002012-07-16T17:52:15.872-07:00Honey Lemon Raspberry Jam (low-sugar)<div class="separator" style="clear: both; text-align: center;">
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I haven't made jam in several years, but am delighted to say I made a tasty batch tonight! I remember the first time I made jam years ago being shocked that the recipes I looked at called for more sugar than berries! Back then I found a Pectin product (Sure-Jel maybe?) that allowed for low-sugar recipes and it has worked well for me over the years. Yesterday I went looking on the web for low-sugar raspberry jam recipes and found that Pomona's Universal Pectin is all the rage and pretty much seems to be the new gold standard of low-sugar/no-sugar jam recipes. I was highly skeptical I would find it, but sure enough it was at the local QFC when I looked for it! Tonight I made a small batch of jam from some berries picked from <a href="http://fawnalicious.blogspot.com/2011/06/raspberry-oatmeal-bars-gluten-free.html">Auntie Bert's</a> crop and was a little short on numbers, so I augmented with some organic strawberries I had in the fridge. I think it came out dynamite and am just not sure if it will get more use on toast or vanilla ice cream.....<br />
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I am going to put up my recipe that I used for this batch tonight, but link to another website that I thought gave excellent instructions on how to make the jam and what you need to get prepared.<br />
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Some jamming MacGyver notes: I don't have a jam funnel, so I made one up of rolled up tin foil with a wide mouth to fit in the jam jar. Worked great! Furthermore, I don't have any actual canning pots so I fill my deepest pot of water and line the bottom with the tops of my box grater! Any metal thing will to that keeps some space between the bottom of the pot and your jars so they don't get too hot.<br />
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<u><b>Honey Lemon Raspberry Jam</b></u><br />
<ul>
<li>4 cups mashed berries</li>
<li>1/2-3/4 cup honey (my berries were pretty tart to start, so I went with 3/4)</li>
<li>2-3 tsp fresh lemon juice\</li>
<li>2 tsp pectin powder</li>
<li>2 tsp calcium water</li>
<li>A boiling pot of water or canner (see note above)</li>
</ul>
<u><b>Directions</b></u><br />
Please link to <a href="http://foodsforlonglife.blogspot.com/2011/07/how-to-make-organic-low-sugar-raspberry.html">this page on the Foods For Long Life blog</a> for great directions! <br />
<span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-9490940948456255232012-06-12T21:03:00.000-07:002012-06-12T21:03:50.393-07:00Chicken Marbella (Gluten-Free/Dairy-Free)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jJF9OYLpg7LOVjOpkE8Stouq_2BRTO0jnL5F7LvF4a4_vdvuSqZAW7zj7DZxUZ6hhM4-Mm3K3qvvpsl5t9pa-l-Ohpv4wVjC5Otle-dTDOg82NLaP5OuAQ8dC9jSUbMp-5OAUW4ag_Cm/s1600/4c.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jJF9OYLpg7LOVjOpkE8Stouq_2BRTO0jnL5F7LvF4a4_vdvuSqZAW7zj7DZxUZ6hhM4-Mm3K3qvvpsl5t9pa-l-Ohpv4wVjC5Otle-dTDOg82NLaP5OuAQ8dC9jSUbMp-5OAUW4ag_Cm/s320/4c.JPG" width="270" /></a></div>
I ate this dish about 7 years ago when it was made for a party for my mom and have truly been thinking about it ever since. I can NOT believe I have waited this long, as it is unbelievably simple, easy and fast. The ingredient list is totally bizarre but comes together in the most balanced way. As a saltaholic, I felt it needed a bit of salt in the end, but that is me. I will add some salt and pepper to the marinade next time I make it, or some extra olives or something, but otherwise it was dynamite. It would easily lend itself to doubling or tripling to make ahead for a super easy party dish. Also, if you like dark meat, you could use thighs here vs. breasts, but I think that is crazy. <br />
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This truly would take any typical person 15 minutes to prepare ahead, but it took me 25 due to the extensive degiblification process I undertake with all chicken wherein I remove every tiny bit of fascia, tendon, fat, 'rib meat' and that nasty little artery that runs through every chicken breast. Another bonus for those of my people who find preparing meat a deeply disturbing process is the fact that the preparation and actual consumption of this meal take place many, many hours apart. <br />
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<b><u>Recipe </u></b><br />
<ul>
<li>4 chicken breasts, cut in half width-wise, about 2-1/2 pounds</li>
<li>1/2 cup prunes, halved</li>
<li>1/2 cup Spanish green olives, halved</li>
<li>1/4 cup red wine vinegar</li>
<li>4-6 medium garlic cloves, finely minced</li>
<li>1/4 cup olive oil</li>
<li>1Tblsp dried oregano</li>
<li>1/4 cup capers, with some brine</li>
<li>2 bay leaves</li>
<li>1/4 cup low sodium chicken broth </li>
<li>1/2 cup dry white wine</li>
<li>1/4 cup (scant) brown sugar </li>
</ul>
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<ul>
<li>Cooked rice for serving </li>
</ul>
<u><b>Directions</b></u><br />
1. Combine all but wine & sugar (and rice) and let sit to marinate at least 3 hours, but preferably 8-24 hours.<br />
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2. When ready to cook, preheat oven to 350deg, then place chicken in a single layer in a glass baking dish, then spoon all of the rest of the marinade around in in the pan.<br />
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3. Sprinkle a pinch of brown sugar on the top of each piece of chicken and pour the wine around the chicken in the pan and cook uncovered for 50-60 minutes (til chicken is cooked through), basting the chicken with the pan juices periodically.<br />
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4. Scoop chicken, prunes and olives over rice and make sure to cover with the pan sauce and capers. <br />
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Adapted from <a href="http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_4?s=books&ie=UTF8&qid=1339558477&sr=1-4&keywords=the+silver+palate+cook+book">The Silver Palate Cookbook </a>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-40337823361572553512012-04-18T21:13:00.000-07:002012-04-18T21:13:40.643-07:00Seabrook Sangria<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92hOFzAOOPrPLsUlrVhemSPKDiZEOBHeb2NFAdfad2chUx16hyphenhyphengEHoL1IOdrBeUYI-MY1hvoODlofj7zL3tWXP5m1fI8AjwsAXSmMrMfS7RF3Nrc6QsGSfUXtxzFUMuV1ZesQ_sKatwIt/s1600/sangria.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg92hOFzAOOPrPLsUlrVhemSPKDiZEOBHeb2NFAdfad2chUx16hyphenhyphengEHoL1IOdrBeUYI-MY1hvoODlofj7zL3tWXP5m1fI8AjwsAXSmMrMfS7RF3Nrc6QsGSfUXtxzFUMuV1ZesQ_sKatwIt/s320/sangria.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>We had the pleasure of spending Easter with The Cousins. Actually, we spent it with most of Mike's family, but to Mia, it is all about The Cousins. It was a great weekend to be at the beach in the Great Northwest and this year we were in Seabrook, Washington. This festive libation came out quite well to accompany an amazing meal made by my wonderful Sister-in-law and her husband (not sure if that makes him my brother-in-law? Doesn't seem quite right). Anyway, I had to prove to myself that it really was that good by making another vat of it last weekend in celebration of a good friend's birthday. Indeed, it was dynamite, although the first batch was better by a tiny tad- I think the difference was that I used Newman's Virgin Lemonade in #1 and Trader Joe's Pomegranate Lemonade in #2. To be fair, I added a bit of suggested cinnamon to the second batch, but I think that gave it some added dimension vs. not. I'm thinking that the next time, I will skip the ground cinnamon and add a cinnamon stick or two into the pot while it is steeping together instead. I'm pretty sure it was the lemonade that took a half-point off the second batch.<br />
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I also had a rare moment of brilliance and took a shallow dish (maybe a 2-3 cup Pyrex or so) and froze it full of lemonade to add in at the end when I set it out to serve- this way it would stay cold and sangrilicous without getting diluted. And incidentally, this saves pretty well in a mason jar for up to 2 days in case you want to keep the party going when the guests are gone. <br />
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<u><b>Seabrook Sangria</b></u><br />
<ul><li>2 bottles of full bodied red wine, fancy not needed (I like Big House Red)</li>
<li>1/2 cup sugar made into simple syrup (see below)</li>
<li>4-6oz. Triple Sec</li>
<li>6-8oz. Lemonade, plus more for freezing (see above)</li>
<li>Juice of:</li>
<ul><li>3 limes</li>
<li>2 lemons</li>
<li>1orange (2 might be nice)</li>
</ul><li>1 bottle sparkling wine, chilled (not the sweet kind)</li>
<li>(optional) 1/4tsp ground cinnamon or a couple of cinn sticks</li>
<li>(optional) misc chopped fruit such as pineapple, strawberries and such </li>
</ul><u><b>Directions</b></u><br />
1. to make simple syrup, pour your sugar into a jar, cup or other vessel and slowly add hot water into it and stir- just enough to dissolve the sugar - maybe 4 oz or so? <br />
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2. Mix all ingredients except sparkling wine together in large pitcher or such item and place in fridge for maybe 4-8 hours<br />
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3. When ready to serve, taste and adjust with a bit lemonade, juice and such to your preference, then add in the bottle of sparkling wine and frozen lemonade, then serve over ice with a bendy straw.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KnqePAIESkmRDbFSImBpIyQI55kU7Vra80yXCUzV7gzHD-x7hSQVqJY4mtkYkAGDMX-KkD412qXQ51S3UI-fXvRnI8JtKGEzIac_PriZVqkEZKtxu1UC9O9m6vikZdINrIhCAOwhRtvp/s1600/sangria3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KnqePAIESkmRDbFSImBpIyQI55kU7Vra80yXCUzV7gzHD-x7hSQVqJY4mtkYkAGDMX-KkD412qXQ51S3UI-fXvRnI8JtKGEzIac_PriZVqkEZKtxu1UC9O9m6vikZdINrIhCAOwhRtvp/s320/sangria3.JPG" width="320" /></a></div>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-24680294997110977992012-04-05T20:52:00.001-07:002012-04-06T10:49:51.416-07:00Banana Chocolate Chip Oatmeal Muffins (Gluten/Dairy free/adaptable)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsKjjp5rjnGG6tQc50zGy8mvUoe4G5PbDw4wee7rm8kiosj4_fo2cBrLAUiUXE8-77GrUgDtgbQcIJJquE-2pb3wk1hp1tA8BTTLvNUGX0ttiKRmq7txIWlXb_XqnMxM81RxLuWJlAkyk/s1600/1muf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsKjjp5rjnGG6tQc50zGy8mvUoe4G5PbDw4wee7rm8kiosj4_fo2cBrLAUiUXE8-77GrUgDtgbQcIJJquE-2pb3wk1hp1tA8BTTLvNUGX0ttiKRmq7txIWlXb_XqnMxM81RxLuWJlAkyk/s320/1muf.JPG" width="320" /></a></div><br />
When I made my first batch of these the other week, I thought Mike was going to float off the ground. I mean, don't get me wrong, Mia was pretty pumped for the choco chips and all, but my husband after the first (of 4) muffins....."MMM!! Oh! These have to go on the blog." (pause, one more muffin) .." MMM! and make sure to tell them that you used cooked oats. You used cooked oats, right?" And so on. For those of you who don't know my husband, he is a man of few words. For those of you who do know him, you probably don't even believe me, but these are actual quotes with actual accentuation to them. He was even (after the 3rd batch or so about 3 days later) prompted to send me a cherishably, rare mid-day text stating "what are the odds the last two will be here when you get back from work?". I'm pretty sure I'm on to something here. Never mind that they are absolutely delicious for big and small peeps, totally packed with goodness, full of whole grains, no refined sugar and suuuuper easy and fast to make. I think I timed it at 20 minutes from first measure to out of the oven, as long as your oats are cooked already. <br />
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If you make the gluten-free version, depending on your flour choice, these could seriously be practically a complete meal- just missing maybe 1/4 cup of squash puree or something and they would be perfect. Use some brown rice and bean flour, fruit? Jim Gaffigan would agree, these are truly Muffin Vitamins.<br />
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<b><u></u></b><br />
<b><u>Banana Choc Chip Oatmeal Muffins</u></b><br />
(preheat oven to 400deg)<br />
1c cooked oats<br />
1egg (or flax egg)<br />
1Tb melted butter or coconut oil<br />
1/2 c milk (I use almond milk)<br />
4Tb liquid sweetener- I typically use Maple syrup<br />
1tsp vanilla<br />
1-1/2c flour (any kind is fine, I use a mix of garb, brown rice, tap starch and sorghum)*<br />
1Tb baking powder<br />
1tsp salt<br />
4T mini choc chips (1/4c)<br />
1 banana chopped very finely<br />
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* if using GF flours, I use 1tsp ground psyllium husk or 1Tb ground flax. Often I use some flax as a part of the flours anyway)<br />
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<b><u>Directions:</u></b>Mix dry ingredients together. In separate bowl, mix the wet stuff then combine it all together. Scoop 2oz (I use ice cream scooper) into 24greased or lined mini-muffin tins and bake for about 12 minutes. <br />
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Consider making extra oatmeal to make the next batch tomorrow. <br />
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You may also want to add other nuts and dried fruit and such to your muffs if that is your thing. It is most certainly NOT mine, but I know your type.<br />
If you want to make regular sized muffins, this will probably make about 8-12 muffs, depending on how much you fill the tins. Cook for maybe 18-22 min?<br />
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<tr><td class="tr-caption" style="text-align: center;">2oz ice cream scoop is magic!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHFQcoEpgA3b0IEvDBvKlMctlZIiEQZH1-6GVUhVdfs2M2alJbtynEQsTvvKbuSSi8kYb8QmqQNGJ2efq4qdqPOlrwNddIy1cnG0Y9QBbFSIZmws7v0fGcscPqyn6hF9zeXA4m1LusAEl/s1600/11muf.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHFQcoEpgA3b0IEvDBvKlMctlZIiEQZH1-6GVUhVdfs2M2alJbtynEQsTvvKbuSSi8kYb8QmqQNGJ2efq4qdqPOlrwNddIy1cnG0Y9QBbFSIZmws7v0fGcscPqyn6hF9zeXA4m1LusAEl/s320/11muf.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muffin and child to scale.</td></tr>
</tbody></table>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-10558391371338947162012-03-30T22:13:00.001-07:002012-04-05T21:27:23.391-07:00Crispy Granola Bars (gluten-free/dairy-free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEGNhNel_hT6vpY7Riv0MaLQ6vhWHO966zYLX5OomVkaePLrrss12sgio_ou9A7X0jeQxZtEPhmHmH85V2_X03B9urDon6C9T5IV_uzIm18gWyKCZfxUsHGscuM3K9SfokR0WLZUrhEk2/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVEGNhNel_hT6vpY7Riv0MaLQ6vhWHO966zYLX5OomVkaePLrrss12sgio_ou9A7X0jeQxZtEPhmHmH85V2_X03B9urDon6C9T5IV_uzIm18gWyKCZfxUsHGscuM3K9SfokR0WLZUrhEk2/s320/2.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>This recipe came out of a recent need to have granola in the house. As a recovering child of a hippie, granola wasn't actually a staple- it was considered junk food. Right along with Grape Nuts and other shocking foods of the like. Don't get me wrong- it isn't lost on me that I resent all of the organic whole foods and recycling that my mom thrust upon me decades before it was cool- yet I have wholly embraced it as a person and parent. I just have to live with that. Anyway, for some reason I have just been craving granola. A good friend of mine, (Our CarolMerrill), gave me a recipe a year or so back and I finally got to making it.... then Cooks Illustrated put Granola in their recent issue and I felt it was a sign. As with many things Cooks Illustrated, it sounds great but there are just too many steps to make it perfect- So basically this is a recipe inspired by CI and friends, then a recipe gone wrong in a very yummy way. <br />
<br />
<u><b>Crispy Granola Bars</b></u> <br />
<ul><li>2c reg oats</li>
<li>1/4c coarse flour- oat flour or almond flour work great</li>
<li>1/2c crispy (brown) rice cereal(whole foods has a good 365 brand for pretty cheap)</li>
<li>1/4tsp salt</li>
<li>1tsp vanilla</li>
<li>1/4c nut butter of your delight (see note)</li>
<li>1/4c sweetie: I used 2T agave and 2T maple syrup</li>
<li>semi-optional: 2-4T mini chocolate chips </li>
<li>optional: 1-2T flax meal, 1T chia seeds or what ever you love to add (nuts, seeds, dried fruit....). </li>
</ul><u>Nut butter note</u>: my favorite has been to use Sunflower Butter or Almond Butter because of their mild flavor. When I have made these with Peanut Butter, I have simply found them too Peanut Buttery if you know what I mean. Mike loved them that way but he is funny like that. <br />
<br />
<b><u>Directions:</u></b> (Preheat oven to 350deg)<br />
1. Mix dry stuff in one bowl<br />
2. Mix wet stuff together in a separate bowl (as with the <a href="http://fawnalicious.blogspot.com/2012/03/oatmeal-raisin-breakfast-cookies-gluten.html">Breakfast Cookies</a>, I just build it in a wet ingredient measuring cup)<br />
3. Mix together and smash the heck out of them into a parchment lined pan (really smash them) and cook ~10-12 minutes depending upon if you want a chew or crunch factor.<br />
4. Let cool for 15-20 minutes before cutting. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUPMsXEBbyBes7-4dVat7Il-ovgZ84HgOOwT3mLunTZ9qqzmT1QBdFTLiKpYqcR5vXh_QRFttJXKplwn9FqcOHVRS4bxfBWvWcYujVkdprtNz0RjWX0sLwCFxIWgSh6MDSFU2PzHgBThB/s1600/22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUPMsXEBbyBes7-4dVat7Il-ovgZ84HgOOwT3mLunTZ9qqzmT1QBdFTLiKpYqcR5vXh_QRFttJXKplwn9FqcOHVRS4bxfBWvWcYujVkdprtNz0RjWX0sLwCFxIWgSh6MDSFU2PzHgBThB/s320/22.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDR7tmWygpNvzhBeJcawkyRvsAzgtaD2ebhsH9lq7i2VXXLCJNSa1d8_kp57rjzu3ZgYQeDftbOzJCQ4lzCuSKi2nDC5b1CBc2yTu5TmCoAhVpuq4lcj5VhtWpixZdIvgdf98Mza05AGK/s1600/222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDR7tmWygpNvzhBeJcawkyRvsAzgtaD2ebhsH9lq7i2VXXLCJNSa1d8_kp57rjzu3ZgYQeDftbOzJCQ4lzCuSKi2nDC5b1CBc2yTu5TmCoAhVpuq4lcj5VhtWpixZdIvgdf98Mza05AGK/s320/222.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com1tag:blogger.com,1999:blog-5675255651965653384.post-53281439072152528202012-03-15T20:46:00.000-07:002012-03-15T20:46:35.008-07:00Oatmeal Raisin Breakfast Cookies (Gluten-free/Dairy-free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHB14hdb0aht5habQ6zBD7cWaXAQprIfIIMM-Daoac2aTYxRDGe-koy6jgEKEXSehM7zsBp57j0mXEEwJpGujmorC4hyjoYY1Hbtir6mApXo5kQz9RWGwEu-C9KveJlvIvRMU-ukMaISR/s1600/112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHB14hdb0aht5habQ6zBD7cWaXAQprIfIIMM-Daoac2aTYxRDGe-koy6jgEKEXSehM7zsBp57j0mXEEwJpGujmorC4hyjoYY1Hbtir6mApXo5kQz9RWGwEu-C9KveJlvIvRMU-ukMaISR/s320/112.JPG" width="320" /></a></div>So these are basically granola bar drops or something. They will pass as a cookie if they have to (say, if you are trying to get healthy food into your kids *ahem*) but they really are a nutritional snack (and therefore totally OK to eat if, say, you have given up sweets and treats for Lent as some folks I know). They are ridiculously easy to make, totally packable and a great bite to keep you going in a pinch. The 'recipe' below is absolutely just a suggested combination of ingredients. I would certainly encourage you to add nuts if you like, add dried cranberries, coconut, whatever. Clearly, the above batch was greatly helped by Mia this morning who felt strongly about having goldfish, O's and Honey Sunshine included. I was just happy they didn't burn, but can't possibly imagine how unpleasantly soggy those fish will be tomorrow. <br />
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I typically just literally pile everything into my 2c wet measuring cup, just adding stuff as I go- start with the applesauce, add peanut butter, then just dump it all in after that, adjusting the oats or whatever I choose to plop into them as I see fit to have the mix the consistency I like. I am not one who likes much moisture in my foods, so I tend to put more oats and such in to keep them dry and cook them a long time. If you prefer a more moistureful item, go a little scant on the oats and take them out a few minutes earlier. I actually tend to keep them out on the counter uncovered to dry and stale out a bit. I have issues.<br />
<br />
<u><b>Oatmeal Raisin Breakfast Cookies</b></u><br />
<ul><li>1/2c unsweetened applesauce (our mix of applesauce, mashed banana &/or squash puree is good, too)</li>
<li>1/4c nut butter of your liking</li>
<li>1/4tsp cinnamon</li>
<li>1/2tsp vanilla</li>
<li>1/8tsp salt</li>
<li>1Tbls sugar, agave or maple syrup</li>
<li>3T raisins (I greatly prefer currants here)</li>
<li>3/4-1cup whole oats</li>
<li>2-3Tbls mini chocolate chips (optional, but really....)</li>
</ul><u><b>Directions </b></u>(preheat oven to 350deg)<br />
As I said above, I just dump all of the ingredients into a 2c measuring pitcher and mix. I would mix the nut butter and and applesauce first to get it well combined, then add the rest and adjust to your taste. Then drop in 1oz/1Tbls blobs on a parchment lined cookie sheet and cook 18-20 minutes. Let cool a few minutes before transferring to wire rack to cool. <br />
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Adapted from <a href="http://chocolatecoveredkatie.com/2012/01/11/oatmeal-raisin-breakfast-cookies/">this</a> recipe at Chocolate Covered Katie.Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-59761149883892985242012-02-27T20:27:00.000-08:002012-05-07T19:52:15.644-07:00Roasted Garbanzo beans (Chickpea poppers)<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIaU5Ey-p-YwaWhs67HloHzdIMIzx198e4IGAE8i-CYziuGXocauEN8qKB-5tHSZ4WXvsDqmQLzbUelB8Hw9IJzovCmrbKJjHAbRUihjsXUBntcigur6Riu6LrHN95R09vTZw4nhwP8aZ/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizIaU5Ey-p-YwaWhs67HloHzdIMIzx198e4IGAE8i-CYziuGXocauEN8qKB-5tHSZ4WXvsDqmQLzbUelB8Hw9IJzovCmrbKJjHAbRUihjsXUBntcigur6Riu6LrHN95R09vTZw4nhwP8aZ/s320/11.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>These have become somewhat of a problem around here. Mike and I are going through them extremely quickly- like 1-2 cans a day - he says they taste like fried chicken. I finally got around to making some from dry beans to have a little more say in the salt factor, cut costs and get away from the BPA in the cans with the rate we were consuming them! At any rate, these are delicious, easy to make and very versatile. Any kid except mine should love these. They make a great packable snack full of great fiber and protein and are much more satisfying than other snacks I seem to stuff my face with until I feel some sense of fullness. I have fallen love with making them using curry powder &/or Old Bay, but you can use any spice you think of that sounds tasty. <br />
<br />
If you are using canned garbanzo beans, keep an eye on the amount of sodium used in the brand you are choosing. I have found they vary wildly and can quickly veer away from being quite as nutritious when you are eating 2g of sodium in a sitting. Like baking with butter, I think it is best to use unsalted or lowest salted then add your spices as you like it. I will include a note about cooking your own from scratch below, but out of convenience, the recipe is written for canned.<br />
<br />
<u><b>Roasted Garbanzo Beans</b></u> (preheat oven to 425)<br />
<ul><li><u><b></b></u>1 can garbanzo beans, drained and rinsed*</li>
<li>~1tsp-2tbls olive oil (use how much you want or are comfortable with, I just drizzle it out of my bottle and coat the garbs)</li>
<li>~1/2tsp salt</li>
<li>~1/4tsp freshly ground pepper</li>
<li>~1tsp optional spice (curry, Old Bay, smoky paprika, cumin....)</li>
</ul><u><b>Directions</b></u><br />
In small/medium bowl, toss the garbanzos with the oil, then add the spices you want. Spread the beans in a single layer out on a cookie sheet and roast approximately25-35 minutes, stirring and flipping them every 10 minutes or so. They should generally be firmly chewy when done. I like it when I occasionally over cook a batch and have garbanzo nuts, but Mike and I differ there...<br />
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*If cooking from dry beans, simply toss your dry garbs in a pot of water with at least 3 inches water over the top of the beans and bring to boil, then simmer gently for about 2 hours, then drain. I found that when I did it this way vs. from canned beans, they cooked a little more quickly and were a little crunchy, more like corn nuts. You could very easily make these and a batch of <a href="http://fawnalicious.blogspot.com/2011/06/chocolate-chip-blondies-gluten.html">Chocolate Chip Blondies</a> and be set with a delicious power snack combo.<br />
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MOST IMPORTANTLY: YOU MUST TRY THESE TOSSED WITH <a href="http://fawnalicious.blogspot.com/2010/11/raw-tuscan-kale-salad-gluten-free-or.html">THE TUSCAN KALE SALAD</a>!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHTmQxSkH6YnHkzrqBjDjWWFyTpPr_E-sgukkRn2Y2AO9LAIsxlqLVMsRE30P6aqHsJk5e0gODhUvomChvfHoFvQRT44AdYLIJy-lL9biNgX5ABAXe6NhjRKpf26NyAXCwzFVWT27XObc/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvHTmQxSkH6YnHkzrqBjDjWWFyTpPr_E-sgukkRn2Y2AO9LAIsxlqLVMsRE30P6aqHsJk5e0gODhUvomChvfHoFvQRT44AdYLIJy-lL9biNgX5ABAXe6NhjRKpf26NyAXCwzFVWT27XObc/s320/1.JPG" width="304" /></a></div><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/AVvXsEj781UyE0jEVY7sPW8h4YgZTghYww2haZNDketlt-_s-MGXxvMWCwUJwRsKusSOXo_8kXNv4OE9gz9vgzVxvCYgcaMlH-4vNxv0aQxRij-dXv_sJHeoAFwzxVD4N_1oFtzYu1Qh4vV0Dxjh/s1600/111.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj781UyE0jEVY7sPW8h4YgZTghYww2haZNDketlt-_s-MGXxvMWCwUJwRsKusSOXo_8kXNv4OE9gz9vgzVxvCYgcaMlH-4vNxv0aQxRij-dXv_sJHeoAFwzxVD4N_1oFtzYu1Qh4vV0Dxjh/s320/111.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't want to sell this smoked salmon wonder salad short, but the Kale salad truly is over the moon. I just lost my pictures with a computer crash. boo.</td></tr>
</tbody></table>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-17729506674157352352011-12-20T07:04:00.000-08:002011-12-20T07:04:04.372-08:00Gingerbread Cut-outs (Wheat-free/Dairy-Free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k0WEtPBTcSk7ZHOSetVjIUZnVDLhJ_kvNnGVs4RXlLn0fcip8Kd-RxmhsF9c7I5LB5SpgDD5I5cRF6nCJl4mjPa4wbK9t_G7qGOhdRe_Mz8_DLJPjeYyHw0HtJNvwo41f7AybZ6i6c0y/s1600/IMG_1167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2k0WEtPBTcSk7ZHOSetVjIUZnVDLhJ_kvNnGVs4RXlLn0fcip8Kd-RxmhsF9c7I5LB5SpgDD5I5cRF6nCJl4mjPa4wbK9t_G7qGOhdRe_Mz8_DLJPjeYyHw0HtJNvwo41f7AybZ6i6c0y/s320/IMG_1167.JPG" width="286" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Gingerbread cookies are my absolute favorite. I have never made them before this year because I am almost blinded with resentment of the refrigeration step. This process is so ridiculous, so heinous, that I simply have never made them. There is just something about thinking "mmm, I'm going to make some cookies" and "Oh, wait, let's not even think about eating them until tomorrow" that is ... well, you get it. Anyway, this year I have had an attitude adjustment called 'raising a toddler'. In this complicated step of life, one reevaluates what one defines as fun and thinks "hey, that might be fun to make them at night and then we can cut them out tomorrow!" in addition to many other redefining moments, of course. Plus, I clearly under use my Kitchen Aid mixer, as this machine basically makes cookies on its own with a bit of coaching. All of these years. Anyway, I was right. It was totally fun to cut them out and play with Mia doing the cookies once I got through the rolling out process which nearly broke me- but only because I skipped that silly step of rolling it out before refrigerating it. Incidentally, I don't recommend you skip that step.<br />
<br />
So this recipe was adapted from a recipe in <a href="http://www.amazon.com/Allergen-Free-Bakers-Handbook-Cybele-Pascal/dp/1587613484">The Allergen-Free Baker's Handbook</a> (yes, I adapted a perfectly good GF recipe and <em>added</em> gluten), so you could easily replace the spelt flours with your favorite GF flour and 1tsp xanthan gum if you like. These cookies have great flavor, are super soft with a just-right chew and were exactly what I wanted, especially since this was my first foray into baking with spelt. Good stuff. Low sugar, much lower in fat than typical cookies and great ingredients with the whole grain flour and molasses make them right good mama/toddler snacks.<br />
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<strong><u>Spelt Gingerbread Cut-out Cookies</u></strong><br />
<ul><li>3-3/4c Spelt flour (I used 2c reg and 1.75c white spelt)</li>
<li>3/4 tsp baking soda</li>
<li>1 tsp salt</li>
<li>1 Tbls ground cinnamon</li>
<li>1 Tbls ground ginger</li>
<li>1 Tbls ground cloves</li>
<li>1/2 c vegetable shortening, cut into about 8 pieces</li>
<li>1/2 unsweetened applesauce</li>
<li>1/2 light agave nectar</li>
<li>1/4c plus 2Tbls molasses</li>
</ul><strong><u>Directions</u></strong><br />
1. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour mix, baking soda, salt, cinnamon, ginger and cloves. Mix on low speed until combined, about 30 sec. Stop the mixer and add the bits of shortening and the applesauce, then mix on low speed for about 1-1/2 minutes or until consistency of fine meal.<br />
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2. With the mixer still running, add the agave and molasses, mixing until thoroughly combined, about 20 more seconds. (if you use a food processor instead, add ingredients in order mentioned, process for about 10 seconds per step)<br />
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3. Lay out two large sheets of parchment paper on your work surface. Using spatula, divide the dough evenly between the two sheets. Cover each with another large parchment sheet and roll out with rolling pin until ~1/4" thick.<br />
4. Wrap in plastic and transfer the dough in the parchment paper to the fridge until completely chilled, preferably overnight or at least a few hours. <br />
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5. Preheat oven to 350. Line two baking sheets with parchment paper.<br />
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6. Remove one dough from the fridge and peel back one sheet of parchment paper, then replace it and flip the dough over. Remove the new top sheet of parchment paper and start cutting shapes!<br />
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7. Transfer cut shapes onto baking sheet about 1" apart and bake on center rack for ~10 minutes. If you like, you can use raisins and such before baking to decorate.<br />
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8. Save all scraps around your cut-outs and re-roll for more cookies as many times as you like.<br />
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9. Let cookies cool completely if you plan to decorate with your favorite frosting.<br />
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Makes about 3 dozen cookies of mixed sizes. A pretty big batch if you ask me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2HgSTDwUxGpQgBtEs4fo03y3Zv5RGrXIg-9DqesvKH5qILRk2uarmc5P78faJEa8vPZbZFZgAiISn3fS1B60x6mireXBuKZpP0z_jdyguUe9l0rWs_-cBj9noPLH0sxY2XUK-qM1jjEk/s1600/IMG_1166.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2HgSTDwUxGpQgBtEs4fo03y3Zv5RGrXIg-9DqesvKH5qILRk2uarmc5P78faJEa8vPZbZFZgAiISn3fS1B60x6mireXBuKZpP0z_jdyguUe9l0rWs_-cBj9noPLH0sxY2XUK-qM1jjEk/s320/IMG_1166.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdjRealP-YDufUOvCIqFgm3qxIriPIP6su7BzASutbhtOuDGMsFuprWJ2ugZdAo-67KMPkjUNuwQ0Dv4zmJKMpBnzVSpMUcvW3XTWNUlAuMJnM81bJ3Hnx7i2vW9CWpAvhuUvlKEktwfz/s1600/IMG_1175.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdjRealP-YDufUOvCIqFgm3qxIriPIP6su7BzASutbhtOuDGMsFuprWJ2ugZdAo-67KMPkjUNuwQ0Dv4zmJKMpBnzVSpMUcvW3XTWNUlAuMJnM81bJ3Hnx7i2vW9CWpAvhuUvlKEktwfz/s320/IMG_1175.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9U_AZjINKzZTkxFvneuR-nyTHlN7Qc_B86zRWGXKRaSDbcaLOViTj373TWMxcyiJoxM9-OADoSgdAiKZNi92uhVen95MiMsUKBaBIVRD1iUBmyFqx0XSstsERXyn-ZZU6mIFz1kkwRFk/s1600/IMG_1168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9U_AZjINKzZTkxFvneuR-nyTHlN7Qc_B86zRWGXKRaSDbcaLOViTj373TWMxcyiJoxM9-OADoSgdAiKZNi92uhVen95MiMsUKBaBIVRD1iUBmyFqx0XSstsERXyn-ZZU6mIFz1kkwRFk/s320/IMG_1168.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><object class="BLOGGER-picasa-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosbUMKDCqcWb_OhtNYOkwjy5Lc0RhoWT3SiT6WnsSNm9PJAJyIWS724aaTC-Rg1Z7nAWfEF1pCu59KRBywNhRuOlif5-QnWxDwWUbBQqu_162Tn9PpsSxfas3OHyfQGFaYfOHhyphenhyphenXC0UKt/s1600/IMG_1155.MOV" height="266" width="320"><param name="movie" value="http://video.google.com/googleplayer.swf?videoUrl=http://v3.nonxt2.googlevideo.com/videoplayback?id%3De7e7818eec22b601%26itag%3D5%26source%3Dpicasa%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1323776893%26sparams%3Did,itag,source,ip,ipbits,expire%26signature%3DB435B273F06932353AE303B12A2DE73890A5641.5F4673EC7282EA33800B68945A0743789898D584%26key%3Dlh1" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://video.google.com/googleplayer.swf?videoUrl=http://v3.nonxt2.googlevideo.com/videoplayback?id%3De7e7818eec22b601%26itag%3D5%26source%3Dpicasa%26ip%3D0.0.0.0%26ipbits%3D0%26expire%3D1323776893%26sparams%3Did,itag,source,ip,ipbits,expire%26signature%3DB435B273F06932353AE303B12A2DE73890A5641.5F4673EC7282EA33800B68945A0743789898D584%26key%3Dlh1" type="application/x-shockwave-flash"></embed></object></div><div class="separator" style="clear: both; text-align: center;">This video was made while making some GF snickerdoodles to post another time, but is clearly an excellent alternative mixing method.</div>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-91230320347080700152011-12-12T21:03:00.000-08:002011-12-12T21:21:24.893-08:00Gluten-Free Sugar Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1fJ4z9rV2fG1rvgGMOryMi78jiExkyGXt0kvQ9wMW642DqRuYldV2qL87B2TzqYbTE5Frtn0bT3O-rIj13LCkTnmb1Xp_hAjuWeGTI8ER8IyBRPFev5aepp6Qimb5EPYByHUhoBpvngv/s1600/IMG_1175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1fJ4z9rV2fG1rvgGMOryMi78jiExkyGXt0kvQ9wMW642DqRuYldV2qL87B2TzqYbTE5Frtn0bT3O-rIj13LCkTnmb1Xp_hAjuWeGTI8ER8IyBRPFev5aepp6Qimb5EPYByHUhoBpvngv/s320/IMG_1175.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div>I know, the picture is clearly not a sugar cookie. It is gingerbread and I will have a recipe for the tasty soft and delightful low sugar spelt gingerbread cookies soon, but really.... Is that maybe the best decorated cookie you have ever seen? With the spur? I don't even know how you eat that one. Anyway, some friends and I got together for a cookie decorating party this weekend. I was responsible for the Gingerbread variety and The Great Leslie Beck was responsible for the sugar cookies. Since I am the one with special needs, I made a wheat-ful batch and a spelt batch, but I never expect others to bother. TGLB, however, is always thinking of the peeps around her. She made regular sugar cookies and these amazing Gluten-Free Sugar Cookies. She adapted them from <a href="http://glutenfreegirl.com/sugar-cookies-and-slowing-down/">this</a> recipe based on necessity and I will post the recipe as she made it below because they were amazing. I'm sure the original is amazing as well.<br />
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I feel like people always want to apologize for things being Gluten-Free. Really, the only thing that I find typically needs and asterisk is bread. Other than that, wheat is boring, boring, boring. Gluten-free grains have way more complexity and flavor. These cookies are the most delicious sugar cookies I have ever tasted. Light, delicate and tons of flavor to stand up to delicious butter-cream frosting.<br />
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Note: Leslie used a GF all-purpose mix by <a href="http://avecbaking.com/">Avec Baking</a> that was incredible. If you are in Seattle, you can find it at <a href="http://www.pccnaturalmarkets.com/">PCC</a>. If you are not in Seattle, please think of this local company for an order. This flour was excellently balanced and xanthan-free. If you are using your favorite GF mix in this recipe, please make sure it isn't just rice flour and tapioca starch or the flavor of your cookie will be very neutral. If need be, replace at least 1/2 or 1cup of the flour you are using with either sorghum flour or amaranth flour to boost the personality. I happen to also love garbanzo flour, but I know that is scandalous. If you are making your own mix, please use 1.5 cups flours and 1 cup starches, like potato and tapioca.<br />
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<strong><u>Gluten-Free Sugar Cookies </u></strong><br />
<ul><li> 2 & 1/2 cups Gluten-Free All-Purpose Flour mix (please see note above)</li>
<li> 2 teaspoons baking powder</li>
<li> 1/2 teaspoon salt</li>
<li> 8 tablespoons (1 stick) unsalted butter, at room temperature</li>
<li> 1/2 cup sugar</li>
<li> 2 eggs</li>
<li> 2 teaspoon vanilla extract</li>
<li> pinch fresh nutmeg</li>
</ul><strong><u>Directions</u></strong><br />
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1. Place all the flours in a medium-sized bowl and whisk them together (if not using pre-mixed). Sift them through a fine-mesh sieve into another bowl. Add the baking powder, and salt, then whisk together and set aside.<br />
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2. Stir the butter (or let the beater attachment of the stand mixer do it for you). Add the sugar and cream them together until they are just combined. Add the two eggs and vanilla extract and beat for a couple of minutes more. Throw in the pinch of nutmeg and stir one last time.<br />
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3. Sift the dry ingredients into the wet, one cup at a time until well mixed. It should be a thick batter, not entirely stick to the touch, but not as stiff as traditional rolled cookie dough. Wrap in plastic and refrigerate overnight.<br />
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4. Preheat oven to 375 and take the dough out of the refrigerator and let it come to room temperature. Don’t let it reach complete pliability. The dough should still be rather stiff from the refrigeration. <br />
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5. Roll out the cookie dough between two pieces of parchment paper. This dough doesn’t go paper thin, so you’ll have cookie with a bite to them. Cut out with your favorite shapes.<br />
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Bake for 8 to 12 minutes, depending on your oven and how crisp you like them. Let them cool for 10 minutes before eating them. Let cool completely before using your favorite butter-cream frosting for fancy decorations!<br />
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Makes about 15 to 20 cookies, depending on the shapes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj2uQVUHM9HpluDB4Bblk-sQs96sRV56c2eeqkBw0CumuOXG8LAl-k32xUEgRl6X1aEBU3X7azehv629fr73KnJc2Z8jXD5o0ZBR3hmRLcJ9wjpSiLI4s7ovViLxtooM9JDCq6mvcX0ye/s1600/IMG_1169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj2uQVUHM9HpluDB4Bblk-sQs96sRV56c2eeqkBw0CumuOXG8LAl-k32xUEgRl6X1aEBU3X7azehv629fr73KnJc2Z8jXD5o0ZBR3hmRLcJ9wjpSiLI4s7ovViLxtooM9JDCq6mvcX0ye/s320/IMG_1169.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBCTIOSdy4uGyClnAgQAxLVDJ5Jo6GUdRj0On8S8Trap8Gs8eAujT1nG5zBu-xgQ7toXMT6kll9lPz7vUE_-RditnF7gP2fdCf7ET-UlkL3PRvP_u7wZNFr9eq0P4Snk7DK2gLZQPJKnT/s1600/IMG_1174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBCTIOSdy4uGyClnAgQAxLVDJ5Jo6GUdRj0On8S8Trap8Gs8eAujT1nG5zBu-xgQ7toXMT6kll9lPz7vUE_-RditnF7gP2fdCf7ET-UlkL3PRvP_u7wZNFr9eq0P4Snk7DK2gLZQPJKnT/s320/IMG_1174.JPG" width="240" /></a></div><br />
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<strong><u></u></strong>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com1tag:blogger.com,1999:blog-5675255651965653384.post-81153154991008322862011-11-19T22:10:00.000-08:002012-05-07T19:52:15.672-07:00Green Chili Enchilada/Lasagne (Gluten Free, Dairy Adaptable, Vegetarian Adaptable)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxGBjaQPLhkTpjoiyDiguGFO8cQt5668z3EgAAQmI9iiznUdoO8-3pDiw7fJdMpvaA1TKRTfvg3Ozb64U7-13tVoGW2SJ7n3G3nx3oWd1KcdV7elqVZaw9YNC3EK0n3oKnONx5DV072ci/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxGBjaQPLhkTpjoiyDiguGFO8cQt5668z3EgAAQmI9iiznUdoO8-3pDiw7fJdMpvaA1TKRTfvg3Ozb64U7-13tVoGW2SJ7n3G3nx3oWd1KcdV7elqVZaw9YNC3EK0n3oKnONx5DV072ci/s320/2.JPG" width="280" /></a></div>This recipe was one of a few that I had thought would be on the blog way back in the beginning. I think I have been putting it off for so long since its initial inception was made for me by someone who had a devious hand in changing the course of my life many years ago. At the time, I never thought I had space for gratitude for her, but now as I look at where my life is, who is in it and how much I still love these darn enchiladas, well...... I am grateful for many things. <br />
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This is a favorite recipe by our family and all but one person who I have served it to has absolutely loved it (that person actually had a fairly violent and hilarious projectile vomiting reaction that we still talk about to this day. I just think he was a real sport for trying it). It is probably one of the most versatile and easy recipes you could make in all possible aspects. Below will you find what I hope will be merely a suggestion on how to make these, but feel confident subbing in different cheeses, different veggies and whatnot. I would actually call it "Tofu Enchiladas" if I thought anyone who wasn't a vegetarian wouldn't panic at the title. The tofu hides incredibly well in this, but it can be easily made as veg, beef, chicken, pork, whatever. I have made it in enormous batches and frozen them for months to be used in the future and it holds up very well, just maybe add a bit of extra sauce if it seems dried out after it thaws in the fridge. Like the <a href="http://fawnalicious.blogspot.com/2011/02/baked-ziti-gluten-freedairy-free.html">Baked Ziti</a>, It is another great option as a meal to bring for a family who needs meal help to just stash in the freezer. Just make sure it is thawed in the fridge for 2 days prior to the anticipated meal, then place on the counter for 1-2 hours from the fridge or it will take forever to get hot.<br />
Yesterday, I was just way to lazy to go through the process of stuffing and rolling tortillas for the actual enchilada presentation and made it into a layered, lasagna-style affair and I am doubting I will ever take the time to make the rolled fashion again (although the enchiladas look better on the plate).<br />
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Also, yesterday I was sharing it with a family that I didn't think would groove on a full-on tofu dinner, so I made it half silken tofu and half chicken and only about 1c spinach since it was all I had. The silken tofu just comes across as ricotta or something. If they read this post, I suspect that this will be the first they learn that it was full of tofu, it just hides that well with the rest of the flavors and textures. I will say that it was the first time I used chicken in this and I loved it. Below will be a vegetarian version as it is typically intended and the meat added as option.<br />
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Enjoy!<br />
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<strong><u>Green Chili (Tofu) Enchiladas</u></strong> (makes one 9x13 pan and one 8x8 pan) Preheat oven to 400deg<br />
<ul><li>2 pkg soft or medium tofu (or my new favorite- silken tofu)</li>
<li>2c chopped frozen spinach, thawed and drained </li>
<li>1 can artichoke hearts (optional but strongly encouraged)</li>
<li>1/2-1c pecorino, feta or parmesean cheese (optional, but...)</li>
<li>18-22 corn tortillas</li>
<li>~3c jack or pepper jack cheese, shredded</li>
<li>2-19oz cans of green chili enchilada sauce, you may have a bit left over </li>
<li>**if you want to add chicken, about 3-4c shredded will be great. Turns out one of those fancy roasted chickens from the store works perfectly.</li>
</ul>Note: if you need a great non-cow cheese option, use pecorino and <a href="http://fawnalicious.blogspot.com/2011/07/sheeps-milk-feta-cheese.html">this Feta cheese</a>. For full non-dairy, use your favorite soy or rice cheese.<br />
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<strong><u>Directions, Enchilada Style</u></strong><br />
1. Either use oil or a small amount of the enchilada sauce to cover the entire bottom and sides of the pans.<br />
2. Chop up the artichoke hearts if using and mix them well in a medium bowl with the tofu, spinach and non-jack cheese and/or chicken if using the optional options.<br />
3. Either steam or microwave your tortillas for a few seconds, a few at a time, to make soft enough to roll without crumbling into a million frustratingly dry pieces.<br />
4. Scoop about 1/4-1/3 heaping cup into each tortilla, roll it up and set it in the pan, seams down.<br />
5. Top liberally with enchilada sauce, then top liberally with jack cheese and bake for about 30-40 minutes. I typically start with foil loosely over the top, then finish uncovered to brown the cheese for about the last 10-15 min.<br />
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<strong><u>Directions, Lasagna Style</u></strong><br />
1. Either use oil or a small amount of the enchilada sauce to cover the entire bottom and sides of the pans.<br />
2. Chop up the artichoke hearts if using and mix them well in a medium bowl with the tofu, spinach and non-jack cheese if using the optional option.<br />
3. Cut the tortillas into quarters, then line the pans fairly well across the bottoms.<br />
4. Place the entire tofu + veggie mixture on top of the tort layer, then make a second tort layer on top that doesn't need to be quite so tightly spaced if you don't want.<br />
5. Put maybe 1/2 cup enchilada sauce over the tort, then add the shredded chicken and a sprinkle of the shredded jack cheese to make it interesting.<br />
6. Top with a final tort layer as you did the middle, then top that with the rest of the enchilada sauce and finally cover with cheese, then<br />
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<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/AVvXsEiu9siXstn35ucHeHNVsR0mACC9sk65MLsT-p225VurQU5EkV3S1HSb51pcJqpZu811dunc-N8ptoS271NfDALU0rS2bfYHg9Detmhyn8p6gn5O9pbQhEcsh2BGq3HfPH5OT3Zv0NrxQA4J/s1600/225.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9siXstn35ucHeHNVsR0mACC9sk65MLsT-p225VurQU5EkV3S1HSb51pcJqpZu811dunc-N8ptoS271NfDALU0rS2bfYHg9Detmhyn8p6gn5O9pbQhEcsh2BGq3HfPH5OT3Zv0NrxQA4J/s320/225.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">La Victoria is best by a mile. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49SPuneQs656akbEl5FAEA93q3Pa4I_vMu2TTltfjELhyKtDycubuZaOZzcPVtkzKKqGISnhQbX6CHYGkIH8IJEYqFn7g9013RL5L00B87GMTl_SMDcd50md0-0VD6HRp7AEG49nThjAE/s1600/2234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49SPuneQs656akbEl5FAEA93q3Pa4I_vMu2TTltfjELhyKtDycubuZaOZzcPVtkzKKqGISnhQbX6CHYGkIH8IJEYqFn7g9013RL5L00B87GMTl_SMDcd50md0-0VD6HRp7AEG49nThjAE/s320/2234.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1st layer</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJJsujndtm8tbdlFxVSgicQGrNG4xnUY1wsVNgEZHiNcSyiPucZdZcb6s0EXWBwRZRfoSYn2No4DeCx-Xf2FBTM_e_y_IZ2bllLDODVcBOaaFv-wLuHsuPcgxQ0jUi6XdC4G5-lm_5rC8/s1600/222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJJsujndtm8tbdlFxVSgicQGrNG4xnUY1wsVNgEZHiNcSyiPucZdZcb6s0EXWBwRZRfoSYn2No4DeCx-Xf2FBTM_e_y_IZ2bllLDODVcBOaaFv-wLuHsuPcgxQ0jUi6XdC4G5-lm_5rC8/s320/222.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu stuffing. Tastes great!</td></tr>
</tbody></table>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-35441779092533225422011-10-26T20:54:00.000-07:002011-10-26T20:54:47.599-07:00Sesame Caesar Dressing (Egg-free! Anchovy-free!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNDVk-ebZhMJdXIsHGSnQOdngOec_hnXGitjNwNkTg1bacA1jqSd6b7FwHMHKGbfrENVKRqAmZgLRh3vw9pCDWZFpaoMPr-attZAn9pI-7Himk83lp80pw3LDCv6jhHs8EgawxcUHLFSS/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNDVk-ebZhMJdXIsHGSnQOdngOec_hnXGitjNwNkTg1bacA1jqSd6b7FwHMHKGbfrENVKRqAmZgLRh3vw9pCDWZFpaoMPr-attZAn9pI-7Himk83lp80pw3LDCv6jhHs8EgawxcUHLFSS/s320/12.JPG" width="240" /></a></div>I am a crazy Caesar Salad freak. Anyone who knows me will easily agree. Actually, the only thing better than a Caesar Salad is a Caesar Salad with capers all over it. Gratefully Mia shares with me my love of the caper. For anyone who knows her, this is the only true proof she is actually my kiddo, as her looks and personality are 100% Mike. <br />
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Finding out I was allergic to eggs and cheese have put a major damper on my Caesar consumption. I am delighted to have seemingly grown out of a strong egg issue, but still choose to take my hits when it really counts. So this dressing is a total bonus. On top of being egg free, it is fish-free, too ! This is only because I was just too lazy to put anchovies in the salad and used Kalamata olives instead and it was flippin' dynamite. My favorite Caesar dressing ever used to me adapted from a Cook's Illustrated Light recipe in which they incorporated buttermilk vs. oil. It was amazing, but a major dairy bummer these days. <br />
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So this recipe uses silken tofu and it works great! <em> </em>I have been really enjoying how much the silken tofu adds to various recipes and with no offensive tofu-ness for the tofuphobics in the crowd. It is super-smooth, much lighter vs. oil, and full of protein.<br />
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<strong><u>Sesame Caesar Dressing </u></strong>(makes about 1-1.5 cups)<br />
<ul><li>8-10 Kalamata olives, pitted</li>
<li>1 medium garlic clove, minced</li>
<li>1 heaping Tbls Dijon mustard</li>
<li>6 oz silken tofu</li>
<li>1/4-1/3c olive oil</li>
<li>1/2 medium juicy lemon juice</li>
<li>1 scant Tbls toasted sesame oil</li>
<li>Salt and Pepper to taste</li>
</ul><strong><u>Directions</u></strong><br />
In blender (I used a Magic Bullet), blend the heck out of the olives, garlic and mustard to make a paste, then plop in the tofu, lemon juice, olive and sesame oil and a dash of S & P. Blend for several seconds until fully combined- adjust the flavor with more S & P and maybe lemon juice as you see fit. It should have the texture of fluffy sour cream.<br />
<br />
<strong><u>For Caesar Salad</u></strong><br />
Toss generously with romaine lettuce, Pecorino or Parmesan cheese and <a href="http://fawnalicious.blogspot.com/2010/11/croutons-bread-crumbs-gluten-free-or.html">croutons</a>!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr8a1bt5NPU0TWV9DlsMLmEV0XaEdqmd5LKqG6Vueq1lUexUay3oUC36iUYbYVg0BrybAd_B383EsGq9GHM9t-eGYIkWjGhVbXHFc2iljRY5YYSmhqkGtHj1rNi0-fvUBcxYJpQQLBEcm/s1600/111.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr8a1bt5NPU0TWV9DlsMLmEV0XaEdqmd5LKqG6Vueq1lUexUay3oUC36iUYbYVg0BrybAd_B383EsGq9GHM9t-eGYIkWjGhVbXHFc2iljRY5YYSmhqkGtHj1rNi0-fvUBcxYJpQQLBEcm/s320/111.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's right, it is a strange purplish color. Don't be scared, it is darn tasty.<br />
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</div><br />
It is inspired by "Sesame Tofu Caesar Dressing" out of <a href="http://www.shoppbs.org/product/index.jsp?productId=3979038&CAWELAID=459163082"><em>Simply Ming</em></a>.Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com1tag:blogger.com,1999:blog-5675255651965653384.post-37244276133822286052011-10-16T21:09:00.000-07:002011-10-16T21:09:47.834-07:00Banana Applesauce Muffins (Gluten & Dairy-free adaptable)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa_bc6H2FWxYi6FDl5lqPaMJMrREaO7ugBDiLCWWeIbYWI221Em3wG5jOhyphenhyphenFyaSfHD2FwVcCAWzRwVElIUhFE_uN2JvZMVc2-7Cdd0bN7oZGA57aZhCYeOoiEEPMITlCCh7chlU8oQJBD/s1600/aamuf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDa_bc6H2FWxYi6FDl5lqPaMJMrREaO7ugBDiLCWWeIbYWI221Em3wG5jOhyphenhyphenFyaSfHD2FwVcCAWzRwVElIUhFE_uN2JvZMVc2-7Cdd0bN7oZGA57aZhCYeOoiEEPMITlCCh7chlU8oQJBD/s320/aamuf.JPG" width="240" /></a></div><br />
Actually, I made these into mini muffins. The mini muffin is a curious item. So cute and tasty, anyone would want to pop one in. Or six. Thankfully, Mia is no different from the rest of us in this department. A muffin is a fabulous way to pack a billion tasty and nutritious things into a tiny package and feel good about what you are selling and who you are selling it to. The mini muffin just makes it easier. <br />
<br />
I didn't put any grated zucchini or carrot in these today out of sheer laziness, but you certainly could add a cup or more in when you mix the batch together.<br />
<br />
And a note on gluten-free here. Never before has gluten free shined brighter than in the quick-bread. Really. Any quick-bread recipe you read always says to 'not over mix' or 'mix just until dry ingredients are wet' and such. This is so you don't over activate the natural gluten in typical flour. With gluten-free flours, you can go to town and skip the xanthan gum. They turn out great!<br />
<br />
<strong><u>Banana Applesauce Muffins</u></strong><br />
<ul><li> 2 cups flour (you choose your type*)</li>
<li>1tsp baking soda</li>
<li>3/4 tsp baking powder</li>
<li>1/2 tsp cinnamon</li>
<li>3/4 tsp salt</li>
<li>1/2 cup sugar (I used 1/4c brown sugar & 1/4c agave syrup)</li>
<li>1/3 cup milk or vegetable oil (I used almond milk)</li>
<li>1-1/2 tsp vanilla extract</li>
<li>1 Tbls lemon juice</li>
<li>1 cup mashed banana</li>
<li>2/3 cup apple sauce </li>
<li>1 egg, lightly beaten</li>
</ul>* for my gluten-free flour today, I mixed 1/2 cup each buckwheat, garbanzo, brown rice flour with 1/2c potato starch. You can use what ever you want here!<br />
<br />
<strong><u>Directions:</u></strong><br />
<br />
1. Preheat oven to 350deg.<br />
<br />
2. Combine all dry ingredients in a bowl and whisk together well to fully blend.<br />
<br />
3. In separate bowl (I just use a 3 cup wet measuring cup), mix all wet ingredients together, then pour the wet mix into the dry ingredients and combine. Again, if you are using standard flour, avoid over mixing. Gluten-free? mix it up. <br />
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4. Pour into greased muffin tins (or papers). See cooking times/amounts below:<br />
<br />
Makes:<br />
42 mini-muffs (filled cups), cook 11-13 minutes<br />
14-16 standard sized muffs, cook 20-22 minutes<br />
1 loaf pan, cook maybe 45-55 min?<br />
<br />
Let cool in pan 5-10 minutes before transferring to cooling rack.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqD4kd54_PeZskwE5eY6H3e_88NwelCkPYjae9lI1Q6VeN0DnsriDVYNqSkNb2mM0KGuBYTsWpqaaFxmsriE2HBjV_jJSWGzNDYvD4T0GPowv1ETUmSRjczUudoEoE9XDdA_8B7mULZMI/s1600/a+muf.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiqD4kd54_PeZskwE5eY6H3e_88NwelCkPYjae9lI1Q6VeN0DnsriDVYNqSkNb2mM0KGuBYTsWpqaaFxmsriE2HBjV_jJSWGzNDYvD4T0GPowv1ETUmSRjczUudoEoE9XDdA_8B7mULZMI/s320/a+muf.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini-muffin, shown to scale in my hands. So darn cute!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7taphH5WLTINRZvai13eLs__50jZignrOd2aUqtvQFiQ0lSfRm5sZjYpyRlOATxlPisIZq9-AMLalmPh6y4n8oog_eqAV1dmCuG3BYEp7PWOIDzHElcndnlyoJzdm87Xapiz4zc8u0E1h/s1600/a+muff.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7taphH5WLTINRZvai13eLs__50jZignrOd2aUqtvQFiQ0lSfRm5sZjYpyRlOATxlPisIZq9-AMLalmPh6y4n8oog_eqAV1dmCuG3BYEp7PWOIDzHElcndnlyoJzdm87Xapiz4zc8u0E1h/s320/a+muff.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mia appraises her mini. Again to scale.</td></tr>
</tbody></table>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-17294136441970809672011-10-08T20:58:00.000-07:002011-10-08T21:04:28.436-07:00Spinach Basil Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohoqQtVBw0lONen-OEgKQ6b-SMEvcGDACacuQ0zeK-El377BH-QPqsFgmAKLb85QOVw3gj-jkaRqI6hgrA_jF9A5tW7jYbnaMQlO3NXK1GPMPUWm7DnVJx6u_jhuLs27fEJX6Veg-CdVT/s1600/spinach+pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohoqQtVBw0lONen-OEgKQ6b-SMEvcGDACacuQ0zeK-El377BH-QPqsFgmAKLb85QOVw3gj-jkaRqI6hgrA_jF9A5tW7jYbnaMQlO3NXK1GPMPUWm7DnVJx6u_jhuLs27fEJX6Veg-CdVT/s320/spinach+pesto.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>So this was one of the original recipe ideas behind actually wanting to begin a family food blog over a year ago and only now am I getting to putting it in writing. Not sure what took so long, but....<br />
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The back story to this comes from the lengthy pursuit to figure out just what in the world was wrong with our daughter's immune system. After about a year and a half (now 3) of nearly continuous respiratory illnesses, coughs, allergies, sleepless nights and general tuberculosisness, we were tired of being offered antibiotics and various other things for her not-infections and found our way to an incredible Pediatric Naturopath (Dr. Molly Gray at <a href="http://westseattlenaturalmedicine.com/">West Seattle Natural Medicine</a>). Dr. Gray offered many great thoughts and ideas, but as any parent of a toddler knows, hearing that your toddler should "eat something green every day" can border on ridiculous. She suggested making a spinach pesto.... so I did. And I have never gone back. <br />
<br />
In my kitchen, I basically use pesto as salt anyway. Really, what can't benefit from some fresh basil, garlic, oil, salt and pepper really? Eggs? Salads? Sandwiches? Potatoes? Rice? Quinoa? Pasta? Please. <br />
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Initially it began as a priority in Mia's food, then after a few months we realized that there was no reason not to punch up the nutrients in all of our foods. We use it in everything. I typically make up a huge batch, then pour it into ice cube trays and freeze it all. I just put a cube or two in a jar in the fridge when I use the last one and they thaw in an hour or so. You could even pop out however many cubes you want a few minutes before you need them and you are set to go if they are going in a hot dish. <br />
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As for Mia's health....after a year and half our family eats even healthier and more balanced than before but nothing helped her immune system significantly until we found the enormous mold reservoir crawling its way through all of our walls. The good news, is she loves pesto.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUk13aGMOKcQal0QLuhiuuLSz-qa-xu3BA6IQ2OkSnB3sbAeh4oGvCiaqUfszbinTrvwXoS4syg50pAZASlYguerLRsg201bCJU2zmMIdeekiaWd0FS3Q9eL0prOd9Nw9sfgSIAZaBycHo/s1600/pesto+cubes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUk13aGMOKcQal0QLuhiuuLSz-qa-xu3BA6IQ2OkSnB3sbAeh4oGvCiaqUfszbinTrvwXoS4syg50pAZASlYguerLRsg201bCJU2zmMIdeekiaWd0FS3Q9eL0prOd9Nw9sfgSIAZaBycHo/s320/pesto+cubes.JPG" width="320" /></a></div><br />
<br />
<strong><u>Basil Spinach Pesto</u></strong> (makes 3-4 cups-a lot!)<br />
<ul><li>4 cups basil leaves (top stems OK), rinsed and patted dry </li>
<li>1 big bag fresh spinach leaves (organic preferably)</li>
<li>1-2 cloves garlic </li>
<li>1/4-1/2 cup olive oil </li>
<li>1/4 cup nuts (pine nuts are traditional but I like almonds, pecans or whatever)</li>
<li>1/4c finely grated Pecorino or Parmesan (optional) </li>
<li>Salt & Pepper to taste </li>
<li>Splash of something acidic- like vinaigrette dressing or lemon or whatever. This gives a great zip to the pesto</li>
</ul><strong><u>Directions</u></strong><br />
Pulse/blend all ingredients together in blender or food processor until it is the consistency you are looking for. I prefer it to be fairly smooth, so I let it go for a several seconds after pulsing it several times. This really will all fit in a standard food processor, but you can do it in batches and then mix them all together before using or freezing.<br />
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Optional next step to freeze in 1-2T amounts in ice cube tray for a few hours. You can either store them in the tray, or transfer them to a different container to keep frozen.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCF4Y4FgXElhVhHWYGS47kA_8lkEQYtsqPEwnqkeTQvzkD01JHgOG74_KBIGZ0wVjcjJxPzKJPUGSnBm-z5eY9psYp7f7CQ3RTiTsTdUT-l2fav4xIuu5p9t2u4M4Al_xs3ofYRRJAzBJ/s1600/spinach+pesto2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCF4Y4FgXElhVhHWYGS47kA_8lkEQYtsqPEwnqkeTQvzkD01JHgOG74_KBIGZ0wVjcjJxPzKJPUGSnBm-z5eY9psYp7f7CQ3RTiTsTdUT-l2fav4xIuu5p9t2u4M4Al_xs3ofYRRJAzBJ/s320/spinach+pesto2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see I used cashews here. I have never been accused of being traditional.</td></tr>
</tbody></table>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-42336831423572416522011-08-23T21:09:00.000-07:002011-08-23T21:09:39.313-07:00Summer Quinoa Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3-XuHjQeUNYDrXshe6q1ar3iLG9lbfjKVIKEyNxOyFgayfK7wC8Ck5HjwaitIHZ5D0u24JOJjq0DnlmYVRMc5qhZA7wYpkUHV40WrjcJ1CvWR8vOOB4Rr8REbFIOKyWG1UnimYKJvVMg/s1600/greenie%2527s+quinoa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3-XuHjQeUNYDrXshe6q1ar3iLG9lbfjKVIKEyNxOyFgayfK7wC8Ck5HjwaitIHZ5D0u24JOJjq0DnlmYVRMc5qhZA7wYpkUHV40WrjcJ1CvWR8vOOB4Rr8REbFIOKyWG1UnimYKJvVMg/s320/greenie%2527s+quinoa.JPG" width="320" /></a></div><br />
You could nearly make the case that this is a quinoa blog and I would have to agree. Here comes another amazing recipe, this one from my amazing mom, Jeanne. For nearly 3 years now, she has been "Grandma Jeannie", until a month or so ago when Mia quite accidentally called her "Greenie", and of course that is now what she is known by, despite nearly 4 decades of my knowing her otherwise.<br />
<br />
Anyway, as any good only child daughter would, I initially ignored this recipe when she sent it to me, slightly annoyed that she would take yet another of my recipes and clearly improve it. No matter- and good for anyone reading this- because she made it for dinner the other night and it was amazing! Absolutely delicious and good for many helpings. I then muscled Mike out for the leftovers the next day for lunch and it was at least as good, if not better. <br />
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And now I put it here, along with a small and well earned slice of humble pie for myself. Enjoy!<br />
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<strong>Greenie's Summer Quinoa Salad: serves 4</strong><br />
<ul><li>1 cup quinoa</li>
<li>1 3/4 cup water</li>
<li>1/4 tsp salt</li>
<li>1/4 cup toasted pine nuts</li>
<li>1/4 cup olive oil (maybe a dash more?)</li>
<li>1/3 cup lemon juice</li>
<li>4 tbsp chopped fresh basil</li>
<li>2-3 tbsp chopped fresh chives</li>
<li>1/4 cup kalama olives, quartered</li>
<li>1/3 - 2/3 cup crumbled feta</li>
<li>(optional) add in 1/4-1/2 cup of fresh or sun-dried tomatoes!</li>
</ul><strong>Directions:</strong><br />
<br />
1. Wash, rinse, and drain quinoa. Place in a 2 quart pot, add water and salt, and bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 - 20 min). Don't stir the grain while it is cooking. Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed. Remove lid and let rest 5 to 10 min. (I spread it out in a shallow dish and turn it occasionally to let all the steam escape.)<br />
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2. Meanwhile, dry toast the pine nuts in low heated skillet or 300 F oven until they begin to change color and give off aroma.<br />
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3. Combine olive oil, lemon juice and basil in a large bowl. Add chives and olives. I let these ingredients marry for 30 min or more, then add toasted pine nuts and quinoa and toss. Lastly I add the feta and fold it in. Serve at room temp.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45Rid-uedJPj_krfL0JHVQQ39qACbhmNvwUtfiRnBk52JwHQtk6nuFozibchAsnzibK_EqZ1c7xObWEGAL3yUSXUyHC1hX4ZXpxzo6UbUPFuxjqOmCxkE0VA6-Fy-9ifSPjmQk69dZKX4/s1600/greenie%2527s+quinoa2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45Rid-uedJPj_krfL0JHVQQ39qACbhmNvwUtfiRnBk52JwHQtk6nuFozibchAsnzibK_EqZ1c7xObWEGAL3yUSXUyHC1hX4ZXpxzo6UbUPFuxjqOmCxkE0VA6-Fy-9ifSPjmQk69dZKX4/s320/greenie%2527s+quinoa2.JPG" width="320" /></a></div>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com0tag:blogger.com,1999:blog-5675255651965653384.post-36529939381368889722011-08-02T20:31:00.000-07:002011-08-02T20:31:15.208-07:00No-Bake Oatmeal Cookie Balls (Gluten-free/Dairy-free)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdmerkLX3VjpBEX2dPeIRf9s7hyiswkua2ZVBJ5BddtnYLS5LYDsr8Xe5KY6QDPbAtfsjIo5NUoEQfUTzxi8xcr9XnSzVRO3ZnMk9PJ9vzkfsCt7FLi7aGw7WtPP9zxRsMKZ433MI0Yam/s1600/IMG_5033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdmerkLX3VjpBEX2dPeIRf9s7hyiswkua2ZVBJ5BddtnYLS5LYDsr8Xe5KY6QDPbAtfsjIo5NUoEQfUTzxi8xcr9XnSzVRO3ZnMk9PJ9vzkfsCt7FLi7aGw7WtPP9zxRsMKZ433MI0Yam/s320/IMG_5033.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>These are tasty little numbers adapted from a recipe given to me by <a href="http://www.westseattlenaturalmedicine.com/">Mia's Naturopath, Dr. Molly Gray</a>. We love her and everyone else we have seen at their clinic. Dr. Gray has been especially amazing in how she treats Mia like a full human and makes her visit there extremely positive and cooperative, vs. doing things <em>to</em> her whether Mia wants them or not.<br />
<br />
So these were supposed to be a yummy treat that Mia would love to eat and just pack her with nutrients and such, but it turns out she wasn't into them. Toddlers, right? But me? I absolutely loved them! Being the food enthusiast/<a href="http://www.kinetic-pt.com/">Physical Therapist</a> that I am, I brought them to work and shared them with my colleague and about half of my patients and unanimously we all agreed that they were amazing! To borrow from Cooks Magazine: "Tasters referred to them as 'delicious', 'abundently satisfying' and 'just right, such that you eat one and are completely sated'". Really, try them for yourself if you have an extra 3 minutes to spare. That is all it will take. Bonus, these are the kind of thing that you could put just about anything into and in fact, I used the little bits of about 4 different types of nuts and trail mixes just to clean the cupboard. <br />
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<strong><u>Oatmeal No-Bake Cookie Balls</u></strong><br />
<ul><li>1 cup whole oats (use certified gluten-free if needed)</li>
<li>1c mixed nuts (I used salted pumpkin seeds, walnuts, pecans and pine nuts)</li>
<li>4 dates, pitted</li>
<li>1/2-1 tsp pure vanilla extract</li>
<li>2-3 Tbls pure maple syrup</li>
</ul><strong><u>Directions</u></strong><br />
1) in food processor or blender, blend up the oats and nuts until they are finely chopped; add dates and blend until they are also finely chopped.<br />
<br />
2) add vanilla and 2T syrup and pulse a few times to combine. This will still be very coarse in presentation (see photo below). Add more syrup as you see fit.<br />
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3) scoop up small hand fulls and smash into balls.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fL1Mxh2G89N-T2e0tgv5jZd_YAkFmGVul-f88fHDncZxIkvu3pW4yK9XIPAcveEA3BsGbVYnZ6SxGSMRL892yMX9DugHp92WG3U0xZ13wewY7wF_HMkUYHu02thU4C_i2oLxl1HUaC-I/s1600/IMG_5025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fL1Mxh2G89N-T2e0tgv5jZd_YAkFmGVul-f88fHDncZxIkvu3pW4yK9XIPAcveEA3BsGbVYnZ6SxGSMRL892yMX9DugHp92WG3U0xZ13wewY7wF_HMkUYHu02thU4C_i2oLxl1HUaC-I/s320/IMG_5025.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulsed without vanilla or maple syrup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDw_HWWSeZ-wYdcoPEACbzvdrsM0_jxUZ3HeGGmmvqKwPD6GPn8LZhTWXDhcOvKJdeu2nB0z47g0R3pxhsJ-09NyIdquB7wE2lBpsnxO5krN9JnNG7NjgsKn4F7pbKQixyuWMuP0dP7XX/s1600/IMG_5027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiDw_HWWSeZ-wYdcoPEACbzvdrsM0_jxUZ3HeGGmmvqKwPD6GPn8LZhTWXDhcOvKJdeu2nB0z47g0R3pxhsJ-09NyIdquB7wE2lBpsnxO5krN9JnNG7NjgsKn4F7pbKQixyuWMuP0dP7XX/s320/IMG_5027.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">with the vanilla and maple</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyNosr0kaIG7PIdE2J2820LH_K1jlCmyXGeGE2sPy01w-Qk7gAsz58GRRizOrAz_1wNmvcP3VjlhheiWtxbfxtE98a8eHpXf61tGd2StGCY0jUdv4_tu9_vAgLdMcVtofkid5vAzBDyR2/s1600/IMG_5028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPyNosr0kaIG7PIdE2J2820LH_K1jlCmyXGeGE2sPy01w-Qk7gAsz58GRRizOrAz_1wNmvcP3VjlhheiWtxbfxtE98a8eHpXf61tGd2StGCY0jUdv4_tu9_vAgLdMcVtofkid5vAzBDyR2/s320/IMG_5028.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">too beautiful not to add a picture of them! Reminds me of working on a Kibbutz many moons ago....<br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEjeEpFhdWfm5BUbhZhiSIV2iJ8SDBZCUXyo_R40y5yDJ2xHyOcMUmw5yVdmd6YauQnrdIlz1J5-AHHs8hBTnFW0iS-rJuzqWYP498edicYTlQMoxbLLh7oPiU2z9ECQJ73w1MoPGYXC5fk_/s1600/IMG_5030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEpFhdWfm5BUbhZhiSIV2iJ8SDBZCUXyo_R40y5yDJ2xHyOcMUmw5yVdmd6YauQnrdIlz1J5-AHHs8hBTnFW0iS-rJuzqWYP498edicYTlQMoxbLLh7oPiU2z9ECQJ73w1MoPGYXC5fk_/s320/IMG_5030.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">scoop up a handful....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWKrcf1pKP8zz7uEaYKJ0ppH4TowbXlcKIfdCgHECX_maEP7_XXcUSgoP2LUVH0gp9biNjn8myrbZt3PTzuPjCYloE3M3HkbutJtsW8nZOGNKAs3kMHvhsYms1mknr9lRTHlrndS-zQeJ/s1600/IMG_5031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWKrcf1pKP8zz7uEaYKJ0ppH4TowbXlcKIfdCgHECX_maEP7_XXcUSgoP2LUVH0gp9biNjn8myrbZt3PTzuPjCYloE3M3HkbutJtsW8nZOGNKAs3kMHvhsYms1mknr9lRTHlrndS-zQeJ/s320/IMG_5031.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and smash it into a ball!<br />
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<br />
Enjoy!!</td></tr>
</tbody></table><br />
<ul></ul>Fawnhttp://www.blogger.com/profile/12472470223698564839noreply@blogger.com2