tag:blogger.com,1999:blog-3326839596619810322024-02-20T21:20:29.666-08:00Dannie's Place"Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat." Genesis 1:29DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-332683959661981032.post-68409562544194786162013-01-01T16:48:00.002-08:002013-01-01T16:48:39.078-08:00Delicious home made donuts! Vegan tooAmazing delicious donuts! These were the bomb! I made them half whole wheat and added in a few tbs of gluten flour and they worked great. Next time I'll do them totally whole wheat, but it will be awhile. <br />
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Adapted from <a href="http://www.amazon.com/gp/product/0130736937?ie=UTF8&tag=erincooks-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0130736937" target="_blank" title="Betty Crocker's Old-Fashioned Cookbook">Betty Crocker’s Old-Fashioned Cookbook</a><div>
Yields approximately 4 dozen doughnuts</div>
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<ul>
<li>5 cups all-purpose flour (or half/half wheat and white, or totally wheat with up to 1/2 cup gluten flour)</li>
<li>1/2 cup sugar</li>
<li>1 teaspoon salt</li>
<li>2 packages active dry yeast (4tsp)</li>
<li>1 3/4 cups very warm soy milk (120º to 130º)</li>
<li>1/3 cup shortening</li>
<li>2 eggs (I used the flax/water egg)</li>
<li>Vegetable oil</li>
<li>Sugar/cinnamon</li>
</ul>
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<strong></strong><br />
<strong>(Original recipe author's note</strong>: You’re welcome to do all of the below steps in the first paragraph, or you can be rebels like my mom and I and place all of the ingredients into the bowl of a bread machine and press the “Dough” button. It will rise really high and push up the top of the machine, but it works like a charm. Don’t be scared). <br />
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*I suggest cutting the recipe in half if using the bread maker.<br />
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<br />
<ol>
<li>Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. </li>
<li>Add milk, shortening and eggs. </li>
<li>Beat on low speed 1 minute, scraping bowl frequently.</li>
<li> Beat on medium speed 1 minute, scraping bowl frequently. </li>
<li>Stir in remaining flour until smooth. </li>
<li>Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).</li>
<li>Turn dough onto generously floured surface; roll around lightly to coat with flour. </li>
<li>Flatten dough with hands or rolling pin to 1/2-inch thickness. </li>
<li>Cut with floured doughnut cutter.</li>
<li> Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. </li>
<li>Cover doughnuts and let rise 30 to 40 minutes or until double.</li>
<li>Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. </li>
<li>Slide doughnuts into hot oil with wide spatula. </li>
<li>Fry about 1 minute on each side or until golden brown. </li>
<li>Remove carefully from oil (do not prick surfaces); drain on paper towels. </li>
<li>Roll or shake in sugar/cinnamon mixture. Or other favorite topping </li>
</ol>
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*I have no dutch oven, so I just used a frying pan. I had to use the donut holes as test subjects to get the oil temp right, but it was worth it. DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-19691088545981281612012-11-20T15:16:00.000-08:002012-11-20T15:33:38.717-08:00Perfect little Gingerbread Men<span style="color: #783f04;">The holiday season is upon us, so I thought I'd kick it off with a few of my altime favorite "holiday" recipes. This first one is not a favorite, or even a like, of mine. Not because the recipe is bad, but just simply because I don't like gingerbread. My husband, on the other hand, loves them. So I whipped up a batch for the neighbors and him. I even made a vegan batch this year. Yay me! Not that it was hard since I only had to replace the egg. Sorry for fuzzy pics. My phone screen won't let me touch where the capture button is, and my regular camera has flash problems... Oh well, you get the idea</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilrmbuQNbORAC0P9ZeM4RViu9vXiJrYwNLRlKt8qW7aUbslbScfQ1AooYu7BmLX-gVqHoEd0nhS2TNYiwI9Q-eVSwO1sroSuJbnFZUwtvAywUE0kzz_y8jUEHmyglD-iawqnKqxxcr0bK/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhilrmbuQNbORAC0P9ZeM4RViu9vXiJrYwNLRlKt8qW7aUbslbScfQ1AooYu7BmLX-gVqHoEd0nhS2TNYiwI9Q-eVSwO1sroSuJbnFZUwtvAywUE0kzz_y8jUEHmyglD-iawqnKqxxcr0bK/s320/008.JPG" width="320" /></a></div>
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<span style="color: #783f04;">You will need:</span><br />
<span style="color: #783f04;"></span><br />
<ul>
<li><span style="color: #783f04;">1/2 cup creamed vegetable shortening</span></li>
<li><span style="color: #783f04;">1/2 cup granulated sugar</span></li>
<li><span style="color: #783f04;">1/2 cup dark molasses (I used blackstrap)</span></li>
<li><span style="color: #783f04;">1 med egg (or 1Tbs ground flax mixed with 3Tbs boiling water, let set 10 min)</span></li>
<li><span style="color: #783f04;">2 1/2 cups all purpose flour</span></li>
<li><span style="color: #783f04;">1/2 tsp salt</span></li>
<li><span style="color: #783f04;">1 tsp baking powder</span></li>
<li><span style="color: #783f04;">1/2 tsp baking soda</span></li>
<li><span style="color: #783f04;">1 tsp ground ginger</span></li>
<li><span style="color: #783f04;">1 tsp ground cloves</span></li>
<li><span style="color: #783f04;">1 2/3 tsp ground cinnamon</span></li>
<li><span style="color: #783f04;">1/2 tsp ground nutmeg</span></li>
</ul>
<span style="color: #783f04;">What you'll do:</span><br />
<span style="color: #783f04;"></span><br />
<ol>
<li><span style="color: #783f04;">Mix together the shortening, sugar & molasses</span></li>
<li><span style="color: #783f04;">Add egg and beat completely</span></li>
<li><span style="color: #783f04;">Combine all dry ingredients and add to the creamed ingredients gradually until combined well</span></li>
<li><span style="color: #783f04;">Refridgerate till cold (about 1hr)</span></li>
<li><span style="color: #783f04;">Roll out 1/4" thick on lightly floured surface</span></li>
<li><span style="color: #783f04;">Cut out shapes </span></li>
<li><span style="color: #783f04;">Bake @ 350 for 10-12 min (10 worked well for me)</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F2eWt2aKUAJdwvmIUWz5T-GAZvyVJG0YZbniFqRXpuo3zZ3hvFfdmqrnVjSUragJDKthYPzWNeCACxEWZ5fifu-ROHrPoIKvPdXBXLAkjRSbUJ92X5cPpeWwmPrTH7l7SHvA3UVjYLE0/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F2eWt2aKUAJdwvmIUWz5T-GAZvyVJG0YZbniFqRXpuo3zZ3hvFfdmqrnVjSUragJDKthYPzWNeCACxEWZ5fifu-ROHrPoIKvPdXBXLAkjRSbUJ92X5cPpeWwmPrTH7l7SHvA3UVjYLE0/s320/010.JPG" width="320" /></a></div>
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<span style="color: #783f04;">Optional: Decorate with a simple powdered sugar glaze. Mix 3 cups powdered sugar with 1/4 cup milk. Add the milk slowly and only until the frosting is thin enough to decorate with.</span>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-48716756501499907722012-10-07T20:19:00.001-07:002012-10-07T20:20:00.733-07:00Perfect Whole Wheat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvClm9hgZZviKxWMsjWS78jFVNHfDUg5XSsGM7zzgMCOncuH6AykP14OEhxztymOtEqtCiQGtJLjuh2wqoRMWUGqLpqkfQJK7uXMTHLHuYLCp1VODNGoe40VGQ76vO7MJvs0YmzQIGWVaE/s1600/383469_3785285706707_96675957_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvClm9hgZZviKxWMsjWS78jFVNHfDUg5XSsGM7zzgMCOncuH6AykP14OEhxztymOtEqtCiQGtJLjuh2wqoRMWUGqLpqkfQJK7uXMTHLHuYLCp1VODNGoe40VGQ76vO7MJvs0YmzQIGWVaE/s320/383469_3785285706707_96675957_n.jpg" width="320" /></a></div>
This is the only bread recipe you will ever NEED. Maybe not want, but need. So delicious and simple. Keeps for about a week at room temp too! No eggs or milk needed. No need to add white flour, or deal with a loaf thats heavy and dense.<br />
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You will need:<br />
<ul>
<li>1 1/2 cups hot water 110* or just hot faucet water</li>
<li>3 tbs honey or more (other sweeteners work)</li>
<li>2 tbs olive oil</li>
<li>2-3 tbs course ground flax seed</li>
<li>3+ cups hard winter wheat berries (grind yourself in blender, use 3 1/2 cups of resulting flour) You must grind your wheat for this recipe. If you don't the flour needs drastically change depending on the brand/style of wheat flour you use.</li>
<li>1/4 cup vital wheat gluten</li>
<li>1-2 tsp salt</li>
<li>2 tsp active yeast</li>
<li>note: you can add other nuts/seeds or spices to change things up. We like to add raw sunflower seeds, millet, or whole flax. Or I add italian seasonings for spaghetti night.</li>
</ul>
<br />
<ol>
<li>In your large bowl (or breadmaker) add hotwater and honey until dissolved. </li>
<li>Sprinkle yeast on top of water and let set 10-15min in a warm place until foamy.</li>
<li>Stir and add oil and 1/2 cup of flour. Let set another 10min. Keep warm</li>
<li>Finally add the rest of the ingredients and mix well. At this point I let the bread maker or mixer with dough hooks do the work. Make sure to set the bread machine on dough only. If you take that route, skip to 7.</li>
<li>If you have the time to make it by hand, knead it well and then place in a bowl loosely covered for about an hour in a warm place. </li>
<li>Punch down and let rise again for 50min.</li>
<li>Pull out the dough and form into a loaf. Drop in a greased loaf pan and let rise for 40-45 min until it doubles in size.</li>
<li>Meanwhile, preheat your oven to 350</li>
<li>Bake the risen dough for about 40-45 min until the top browns and the loaf sounds hollow when you tap on the top.</li>
<li>Allow to cool 10 min, and remove from pan. Cool on a wire rack as long as you can keep people away from it. </li>
<li>Enjoy!</li>
</ol>
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<br />DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-68478782828723588222012-10-03T12:53:00.000-07:002012-10-03T12:56:17.937-07:00Easy Vegan Whipped ToppingI had to make a vegan "Better than Sex Cake" for a dinner 2 weeks ago. My struggle was that our local healthfood store doesn't carry a vegan whipped topping except during the Holiday season. I was a bout a month too early. I only had a few days to prepare, so I couldn't order any. I searched and experimented and came across the best recipe I tried so far. It can go one of two ways, either it can be ugly as mud, or have a creamy texture. Either way it tastes great, but it's up to you whethe you need appearance or can deal with the gritty sugar grains. It was delicious on the cake, and my husband also threw it on top of a friends apple pie to add some more sweetness to it.<br />
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<br />
You will need:<br />
<br />
1/2 cup soy milk<br />
1 tsp corn starch (or other starch)<br />
5 tbs vegan margarine<br />
.42 Cups sugar (I had to convert from metric so just say little less than 1/2 cup.) side note: you can use powdered sugar or honey ( I tried both) if you want a smooth texture, but I warn you it WILL be ugly.<br />
1 tsp vanilla<br />
1 tsp vanilla sugar (you make this by putting a split vanilla bean in some sugar and letting it sit for a few days. If time is an issue, no worries, mine turned out fine without it)<br />
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<br />
To make it:<br />
<ol>
<li>Cream together butter and sugar for about 5 min? until really combined well. It will have the appearance of buttercream frosting at this point, which is basically what it is.</li>
<li>Let that sit in the fridge while you heat the milk minus 2tbs in a small saucepan. Mix the corn starch in with the set aside milk and then stir that into the saucepan as well. This will (hopefully) help your milk to thicken up some. </li>
<li>Bring milk to a boil and simmer until it thickens. Mine never really seemed to and got lumpy even though my cornstarch was well mixed in, so I just gave up with slightly thicker milk. </li>
<li>Let the milk cool until room temp and then whip into the butter mix. </li>
<li>Add vanilla and vanilla sugar.</li>
<li>Server on top of whatever you desire. </li>
</ol>
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It's pretty good, and in a pinch it works. I like that it's thick (when you use regular sugar) and keeps well, but I did double the recipe because it makes so very little. <br />I will also be testing out a coconut cream topping that looks more promising than this, but until then this should hold you :)DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-60454187776882618922012-10-02T11:02:00.002-07:002012-10-03T12:56:26.398-07:00Amazing Moist Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddxdMF5aJ6Bdyz_a9mMErwyFHGMeoqDmH4At5Y6TSE7kuV_ex2O6eg6iSd65bCdoHgJmYH7s6fNOuSiIGWAT8vawJZQWCLwmqK4MBDDsQss2w0fsYkl0cJk1LE2riKdgy7chrMwgwVpI5/s1600/2012-10-02_11-33-49_298%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #ffd966;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddxdMF5aJ6Bdyz_a9mMErwyFHGMeoqDmH4At5Y6TSE7kuV_ex2O6eg6iSd65bCdoHgJmYH7s6fNOuSiIGWAT8vawJZQWCLwmqK4MBDDsQss2w0fsYkl0cJk1LE2riKdgy7chrMwgwVpI5/s320/2012-10-02_11-33-49_298%5B1%5D.jpg" width="320" /></span></a></div>
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<br /><span style="color: #ffd966;">I happened to just stumble on this recipe today (which i modified to be vegan and my kid friendly). It was the first one on the search results, and had rave reviews. Plus, it used more bananas than most recipes that I've tried. This was a plus, because I had 4 overripe bananas ready for making bread, and I didn't feel like making two batches, or having to freeze more bananas. (We already have quite a few). So I went ahead and whipped up a batch. Now I'm not allowed to taste it for a few more weeks (diet restrictions) But my ever willing husband was more than happy to be my guinea pig. First reaction was akin to something only seen in the bedroom ;) if you catch my drift. Followed by "Whoa! That is so good and moist!" After he calmed down I grilled him, "Is it sweet enough? Should it be sweeter? Would you guess there's not "sugar" in it? or that it's vegan?" All the aswers were no, except that it could <em>Maybe</em> use a few more dates. <em>Maybe. </em>So, if like me, you love your banana bread extra sugary, you may add more dates, or just use brown sugar. Or mabye sprinkle some sugar on top before baking. But otherwise, this recipe is delicious, healthy, and something you won't have to feel guilty about scarfing down... Unless of course you slather it in gobs of butter like I do.</span></div>
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<span style="color: #ffd966;">You will need:</span></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">2 cups whole wheat flour (all purpose works if you want less healthy)</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">1 tsp baking soda</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">1/4 tsp salt</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">1/2 cup vegan margarine</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">3/4 cups mashed dates (3/4 cup brown sugar will work if no dates)</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">2 tsp ground flax</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">6tsp boiling water</span></div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
<span style="color: #ffd966;">2 1/3 cups mashed overripe bananas</span></div>
</li>
</ul>
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<span style="color: #ffd966;">Directions:</span></div>
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMvV_zsLdfj7uVtps5TxmEgjsQluf2gvHPEkhd9hmsn9h852Tg4ZaItZ2aFi0m3fNXEmjwEL099BqV7FftuH1r_sf9DyO6bmUXDnaXNWFK722OKrQ5Sp_9LVpGgBrYnva_P8PdSVLZgLL/s1600/2012-10-02_10-19-18_23%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #ffd966;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMvV_zsLdfj7uVtps5TxmEgjsQluf2gvHPEkhd9hmsn9h852Tg4ZaItZ2aFi0m3fNXEmjwEL099BqV7FftuH1r_sf9DyO6bmUXDnaXNWFK722OKrQ5Sp_9LVpGgBrYnva_P8PdSVLZgLL/s320/2012-10-02_10-19-18_23%5B1%5D.jpg" width="320" /></span></a>
<li><span style="color: #ffd966;">Preheat oven to 350 degrees F (174 C) and lightly grease a 9x5 loaf pan</span></li>
<li><span style="color: #ffd966;">In a large bowl, combine flour, baking soda and salt</span></li>
<li><span style="color: #ffd966;">In a blender combine butter, dates, flax, and boiling water until well blended. (I found this the best way for my dates to be chopped well and needed the liquids from the other ingredients to make it work. Not sure if it will work as well if you don't have a Vitamix or other great blender. If you're worried, you can always just use the brown sugar and skip the blender.)</span></li>
<li><span style="color: #ffd966;">Scoop date mixture into the mashed bananas and mix well with a spoon.</span></li>
<li><span style="color: #ffd966;">Pour in flour mixture, and stir just until all of the flour is moist. DO NOT overstir!</span></li>
<li><span style="color: #ffd966;">Pour batter into prepared pan</span></li>
<li><span style="color: #ffd966;">Bake for 60-65 min until a toothpick inserted into the center comes out clean. </span></li>
<li><span style="color: #ffd966;">Let bread cool for 10 minutes and then remove from pan and cool on wire rack.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUG1IWGUKHvWBdqRVzME-0aSXP0ZIEdje3d6zzuWlQUgm45qsbRHibh4g1oUq0ZxRv5XB988GBcrxSRhqvtuBpGzl6OWqdFu_UB5vkadlnk3TQtZ189o93SRs4NRxxkcJafJAccGYFCGI/s1600/2012-10-02_11-22-19_469%5B1%5D.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #ffd966;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUG1IWGUKHvWBdqRVzME-0aSXP0ZIEdje3d6zzuWlQUgm45qsbRHibh4g1oUq0ZxRv5XB988GBcrxSRhqvtuBpGzl6OWqdFu_UB5vkadlnk3TQtZ189o93SRs4NRxxkcJafJAccGYFCGI/s320/2012-10-02_11-22-19_469%5B1%5D.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd93BI63vUqzMyBHBEVHFYKg3QYRvVClwO9iMaz99gv3RPP2Ar6M5JRfe8c9mlsaCfJSArKI7hRPLoYkV4fB5w18sWHjJSKWg4Oc-n1GzsSRHW8Y_l3Prz312CWaJclzgxLX6uj8ErbHTq/s1600/2012-10-02_11-33-49_298%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #ffd966;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd93BI63vUqzMyBHBEVHFYKg3QYRvVClwO9iMaz99gv3RPP2Ar6M5JRfe8c9mlsaCfJSArKI7hRPLoYkV4fB5w18sWHjJSKWg4Oc-n1GzsSRHW8Y_l3Prz312CWaJclzgxLX6uj8ErbHTq/s320/2012-10-02_11-33-49_298%5B1%5D.jpg" width="320" /></span></a></div>
<span style="color: #ffd966;"> </span><br />
<span style="color: #ffd966;">This was the first slice, just before Jerrod devoured it in two bites. Yup, it was that good.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qykjaIm2fO9K6ccXY_TLgxEcrEhSTeuBh9z_QxqGvwnvRbH9CWaSux_GJGGFfJZQQEXdn9DQ6z2CFOwvf-z34_noWgCq9XYf8vPZ7O7xqexMljAYwYimKYCPXkERTSsEke-Rh_yIWmoJ/s1600/2012-10-02_11-33-31_531%5B1%5D.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qykjaIm2fO9K6ccXY_TLgxEcrEhSTeuBh9z_QxqGvwnvRbH9CWaSux_GJGGFfJZQQEXdn9DQ6z2CFOwvf-z34_noWgCq9XYf8vPZ7O7xqexMljAYwYimKYCPXkERTSsEke-Rh_yIWmoJ/s320/2012-10-02_11-33-31_531%5B1%5D.jpg" width="320" /></a></div>
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<br />DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-72676517282087824792012-09-28T08:59:00.000-07:002012-09-28T08:59:40.975-07:00Lentil and Tomato Soup<div>
<span style="color: black;"></span><span style="color: #cc6600;"></span><br />
<span style="color: black;"></span><br />
<span style="color: black;"><span style="color: black;">This recipe was found out of necessity. I had run out of easy things to make for dinner and with the next trip to the grocery store several days away I turned to the staples of my cupboard, and searched for a recipe that would use only what I had. This one looked edible and though I lacked several of the ingredients I made it with what I had and it turned out pretty good. I'm assuming it would be much better with the things i didn't have. We'll see :)</span><br />
<span style="color: #cc6600;"> You will need:</span><br />
<ul>
<li><span style="color: #cc6600;">2 tbs olive oil</span></li>
<li><span style="color: #cc6600;">1 1/2 cups finely chopped onion</span></li>
<li><span style="color: #cc6600;">1/2 cup finely chopped carrot</span></li>
<li><span style="color: #cc6600;">1/2 cup finely chopped celery</span></li>
<li><span style="color: #cc6600;">2 garlic cloves, minced</span></li>
<li><span style="color: #cc6600;">5 1/2 cups water</span></li>
<li><span style="color: #cc6600;">1 1/2 cups dried lentils</span></li>
<li><span style="color: #cc6600;">2 tbs chopped fresh dill divided</span></li>
<li><span style="color: #cc6600;">2 bay leaves</span></li>
<li><span style="color: #cc6600;">1 dried red chile pepper</span></li>
<li><span style="color: #cc6600;">1 (8oz ) can tomato sauce</span></li>
<li><span style="color: #cc6600;">1 tbs balsalmic vinegar</span></li>
<li><span style="color: #cc6600;">3/4 tsp salt</span></li>
<li><span style="color: #cc6600;">1/4 tsp freshly ground black pepper</span></li>
<li><span style="color: #cc6600;">3/4 cup crumbled feta cheese</span></li>
</ul>
<span style="color: #cc6600;"> </span><br />
<ol>
<li><span style="color: #cc6600;">Heat oil in a large Dutch oven over medium heat. </span></li>
<li><span style="color: #cc6600;">Add onion, carrot, celery and galic; cook 10 min, or until the vegetables are tender, stirring frequently. </span></li>
<li><span style="color: #cc6600;">Add water, dried lentils, 1 tbs dill, bay leaves, chile, and tomato sauce. </span></li>
<li><span style="color: #cc6600;">Bring to a boil; </span></li>
<li><span style="color: #cc6600;">Reduce heat, and simmer 30 minutes or until lentils are tender. </span></li>
<li><span style="color: #cc6600;">Stir in remaining 1 tbs dill, vinegar, salt and black pepper,; </span></li>
<li><span style="color: #cc6600;">discard bay leaves and chile. </span></li>
<li><span style="color: #cc6600;">Sprinkle with cheese. </span></li>
</ol>
<span style="color: #cc6600;"></span><br /></span><br /></div>
DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-41499852916272891012012-09-27T07:41:00.002-07:002012-09-27T07:41:17.550-07:00Delicious Wheat Bran Muffins<div class="separator" style="clear: both; text-align: center;">
<div style="margin-left: 1em; margin-right: 1em;">
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6MfXZqSmNls0QC-MSN0f04i6r_WOVC2TFTx3vrja6kD0WyyxMj_k_BXYNiH_MjcIq80PblQXtlbC-h33Rlb2jGGLCucsY3mKqCgDS_9xv7Uci9m1FyOoNyx7PEoMDtIn3M27PFUUztu1/s320/314245_10151156896899280_241225868_n.jpg" width="238" /></div>
<br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span><span></span></span></span></span></span><span style="color: #d5a6bd;"> </span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span><span style="color: #d5a6bd;"><span>I'm whipping up a batch of these delicious vegan muffins for our trip this weekend. It's a great way to make sure the kids are getting some healthy food while we're on the road and at the mercy of the camp cooks. JJ is pretty picky, so atleast I know he'll be getting something good for him in his tummy. And the great thing about these muffins is that you can store all or part of the batter in the fridge for 2-4 weeks! That means fresh muffins anytime you feel like making them. No need to make all 2 dozen at once and have to eat them before they go bad. :) </span></span><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[29]"><span style="color: #d5a6bd;">I like to mix in different things to several "batches" we add, fresh apples and cinnamin, blueberries, or carob chips. You could even make a struessel topping or add chocolate chips or use bananas instead of the flax and water. Just a great recipe for moist delicious (healthy) muffins. <br />I also enjoy topping these babies with some carob/date/peanutbutter frosting... but that's a recipe for another day</span></span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span></span></span></span></span><span style="color: #d5a6bd;"> </span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span><span style="color: #d5a6bd;">You will need:</span></span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span></span></span></span></span><span style="color: #d5a6bd;"> </span><br />
<ul>
<li><span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span style="color: #d5a6bd;"><span>3 cups Unprocessed Wheat Bran</span></span></span></span></span></li>
<span style="color: #d5a6bd;">
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[1]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[2]">1 1/2 cups boiling water</span></div>
</li>
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[3]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[4]">3/4 cup honey</span></div>
</li>
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[5]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[6]">2tbs blackstrap molasses</span></div>
</li>
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[7]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[8]">1/2 cup vegan margarine</span></div>
</li>
</span>
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[0].[7]">
<span style="color: #d5a6bd;"><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[1]">2 1/2 cups Whole wheat flour</span></span></div>
</li>
<span style="color: #d5a6bd;">
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[2]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[3]">2 tsp baking soda</span></div>
</li>
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[4]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[5]">1 tsp salt</span></div>
</li>
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[6]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[7]">2 tbs ground flax seed mixed with 6tbs of the boiling water above</span></div>
</li>
<li><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[8]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[9]">2 cups soymilk with 2tbs lemon juice mixed in</span></div>
</li>
</span></ul>
<span style="color: #d5a6bd;"><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[10]">
</div>
<div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[11]">
<span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[12]">You will want several small and medium bowls for this recipe.</span></div>
</span><div id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[11]">
</div>
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span><span><span></span><br id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[13]" /><span style="color: #d5a6bd;"><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[14]">1. Mix 1 cup of the wheat bran with 1 cup of the boiling water and let it set</span><br id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[15]" /><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[16]">2. In a separate bowl blend margarine, honey and molasses until completely mixed</span><br id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[17]" /><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[18]">3. Combine flour, baking soda and salt in another bowl.</span><br id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[19]" /><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[20]">4. Combine the soaked bran with the flax & water mixture then add the remaining 2 cups of bran.</span><br id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[21]" /><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[22]">5. Combine all of the mixtures all together in a large bowl</span><br id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[23]" /><span id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[24]">6. Stir until well blended.</span><br id=".reactRoot[306].[1][2][1]{comment10151156866814280_23496334}..[1]..[1]..[0].[2]..[3]..[25]" />7. Bake at 400 degrees for 15 min or until browned</span><br />
<span style="color: #d5a6bd;"> </span><br />
<span style="color: #d5a6bd;">Store extra batter in an airtight container for 2-4 weeks.</span> </span></span></span></span></div>
DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-42965254794902074722012-09-26T19:11:00.000-07:002012-09-27T07:42:24.200-07:00Vegan Meatless MeatballsI will include the just vegetarian recipe as well, but these actually taste more like meat when I made them vegan. Who knew! They are undoubtedly the best meatballs I've ever had. Could be that the sauce is awesome or that they just have a perfect texture and make you want to eat the whole batch before they cool. Anyway, these are a must try. If they are not the Best Vegan Meatballs in the world, tell me and I will retract my statement.<br />
Not only are these delicious straight out of the oven, they keep well in the fridge/freezer and are just as good cold (not frozen though).<br />
<br />
<br />
<div align="center" class="MsoNormal" style="text-align: center;">
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To make the meatballs:<o:p></o:p></div>
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</div>
<ul>
<li>1 sleeve saltine crackers,
crumbled (I assume any plain crackers would work as well)</li>
<li>4 vegan eggs (4tbs ground flax + 16tbs boiling water) (for just vegetarian use 4 eggs)</li>
<li>1 onion, finely chopped (literally food process them into as much of a liquid as possible) </li>
<li>2 cups pecans, chopped</li>
<li>8 vegan grillers thawed and food processed. any plain burger will work (Or 1 bag vegetarian burger crumbles
(thawed and chopped a bit finer)</li>
<li>6tsp Garlic Salt</li>
<li>½ cup grated vegan cheese. (I used Daiya shreds mozzerella style and it was good) (cheddar or
mozzarella works best if going just vegetarian)</li>
<li>6-8 tsp. liquid smoke</li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal" style="margin-left: 9pt;">
<o:p></o:p><br /></div>
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<o:p></o:p><br /></div>
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<o:p></o:p><br /></div>
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</div>
<ol>
<li>Mix in a large bowl in any order you wish (I suggest starting with the dry stuff and working to the wet, since much of the ingredients are chopped in the food processor)</li>
<li>Form into balls; bake at 350<span style="font-family: Symbol;">°</span> for 30-40 minutes or
until brown.</li>
<li> Let cool and pour the sauce over top!</li>
</ol>
<br />
<div class="MsoNormal">
<o:p></o:p><br /></div>
<div class="MsoNormal">
Topping:<o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 9pt; tab-stops: 9.0pt;">
</div>
<ul>
<li>2 cups ketchup</li>
<li>1 cup brown sugar</li>
<li>1 stick margarine</li>
<li>1 onion, chopped
and sautéed in the margarine</li>
<li>5-7 tsp. liquid
smoke</li>
</ul>
<o:p></o:p><br />
<div class="MsoNormal" style="margin-left: 9pt; tab-stops: 9.0pt;">
<o:p></o:p><br /></div>
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<o:p></o:p><br /></div>
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<o:p></o:p><br /></div>
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<o:p></o:p><br /></div>
<div class="MsoNormal">
Mix and pour over balls.<o:p></o:p></div>
<div class="MsoNormal">
<i>(TIP: I like it spicy, so I like to add lots of red
pepper or cayenne)<o:p></o:p></i></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>A few tips: You can sub for healthier alternatives on the sauce. I will be trying honey, or dates instead of sugar, and probably olive oil would be ok to use instead of margarine. And i'm sure you could make your own Ketchup to use. This is just the original recipe with my vegan substitutions.</i></div>
DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-36844010977058430142012-09-26T11:11:00.001-07:002012-09-26T11:11:46.130-07:00Fresh made Tortillas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf_kftcSPjT5gvxtGADNx6b1ng0YX671-br34Yi783Jwc5DWZGwD9cXsSX41kR-lBCUa0U-jtNDS3D4RowA37Z820aYsUXiTtDYv_5ZrFTXNjI1xadnj01tv9hwQebWNkhOLfl_NCrZbQ/s1600/156191_10151144665789280_1309198900_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRf_kftcSPjT5gvxtGADNx6b1ng0YX671-br34Yi783Jwc5DWZGwD9cXsSX41kR-lBCUa0U-jtNDS3D4RowA37Z820aYsUXiTtDYv_5ZrFTXNjI1xadnj01tv9hwQebWNkhOLfl_NCrZbQ/s320/156191_10151144665789280_1309198900_n.jpg" width="320" /></a></div>
<span style="color: #ffe599;"></span><br />
<span style="color: #ffe599;">YES Please! These are pretty yummy. I will include both recipes since I made them both, and they are really good either way you make them. Both are simple, and which recipe you choose probably depends on what you have on hand.</span><br />
<span style="color: #ffe599;"></span><br />
<span style="color: #ffe599;"> You will need:</span><br />
<span style="color: #ffe599;"></span><br />
<span style="color: #ffe599;">Either-</span><br />
<span style="color: #ffe599;"></span><br />
<span style="color: #ffe599;">3 cups flour </span><br />
<span style="color: #ffe599;">1 tsp. salt </span><br />
<span style="color: #ffe599;">1/3 cup vegetable oil </span><br />
<span style="color: #ffe599;">1 cup warm water </span><br />
<span style="color: #ffe599;"></span><br />
<span style="color: #ffe599;">Or-</span><br />
<span style="color: #ffe599;"></span><br />
<li><span style="color: #ffe599;"><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2-3/4 cups </span><span itemprop="name">all purpose flour, plus a little extra for rolling the
tortillas</span></span>
</span>
<li><span style="color: #ffe599;"><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">5 tablespoons </span><span itemprop="name">vegetable shortening</span></span>
</span>
<li><span style="color: #ffe599;"><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 teaspoon </span><span itemprop="name">salt</span></span>
</span>
<li><span class="ingredient" itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span style="color: #ffe599;"><span itemprop="amount">3/4 cup </span> <span itemprop="name">very warm tap water</span></span></span></li>
<span style="color: #ffe599;"></span><br />
<span style="color: #ffe599;"></span><br />
<ol>
<li><span style="color: #ffe599;">Combine all dry ingredients</span></li>
<li><span style="color: #ffe599;">Work in shotening or oil (tip: I cheated and used my mixer so that it would be even and my hands wouldn't be all gooey) the origional recipe says to use your hands.</span></li>
<li><span style="color: #ffe599;">Add water a little at a time, until the dough is able to form a ball. (Since I used unbleached flour for the second one, and a mixture of whole grain flours for the first recipe, I had to add a little more water because those flours are more absorbant. Just add as much as you need but not enough to make it stickey or soggy)</span></li>
<li><span style="color: #ffe599;">Form a large ball</span></li>
<li><span style="color: #ffe599;">Divide into smaller balls (the recipe calls for 2" balls, but that makes some tiny tortillas...)</span></li>
<li><span style="color: #ffe599;">Let the dough set for about 20 min if using the second recipe, but be sure to cover them with some plastic wrap. (I suggest covering either recipe so the dough stays moist)</span></li>
<li><span style="color: #ffe599;">Mush the dough and roll flat and thin. If you want pretty edges, trim off edges with a knife and they will look more appealing.</span></li>
<li><span style="color: #ffe599;">Cook over medium heat on a flat griddle or pan only until you see brown specks, about 20-30 seconds on each side. Do not overcook, or they will be dry.</span></li>
<li><span style="color: #ffe599;">Remove from pan and stack on a plate with a slightly damp rag over top to keep them moist. </span></li>
<li><span style="color: #ffe599;">Enjoy! These are great for Quesadillas</span></li>
</ol>
<br />
<br />
<br />
<span style="font-family: Segoe Print; font-size: small;"><span style="font-family: Segoe Print; font-size: small;"><span lang=""></span></span></span>
<br /></li>
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DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-37502126173033591502012-09-26T10:46:00.003-07:002012-09-27T07:42:40.971-07:00Delicious Vegan Burgers<span style="color: #e69138;">I caught this recipe on a facebook post from the local healthfood store. I was hesitant to try it, since it takes so many ingredients. But thankfully I had all of them on hand, so I did it. I'm sooo glad I tried them, they are awesome! Plus they make 8 HUGE burgers. Trust me ONE is enough for each person, especially when paired with my home made wheat buns. It's worth the work, and they keep well in the fridge for a few days. Plus you get so many good things in the burgers... And they're VEGAN! Yield: 8 burgers</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p0VvL-fESIENqJrl1HzqF7y3qtbK6yANQX1URf5neGUxll4_9y7O3xUPrYoh78zG_6nRkQmvW3RHe86N30JTQM_rIX3XbjUhzWxP9W6SdXp1X5PzXdtAvagnOvO5TMNAaBSJ4RLbMv-c/s1600/086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3p0VvL-fESIENqJrl1HzqF7y3qtbK6yANQX1URf5neGUxll4_9y7O3xUPrYoh78zG_6nRkQmvW3RHe86N30JTQM_rIX3XbjUhzWxP9W6SdXp1X5PzXdtAvagnOvO5TMNAaBSJ4RLbMv-c/s320/086.jpg" width="320" /></a></div>
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1/2 cup onion, diced</span></li>
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<li><span style="color: #e69138;">1 large garlic clove, minced</span></li>
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<li><span style="color: #e69138;">Flax "eggs": 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl</span></li>
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<li><span style="color: #e69138;">1 cup oats, processed into flour* (other flours might work)</span></li>
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<li><span style="color: #e69138;">1.5 cups bread crumbs (I processed 3 pieces of Alvarado bread until fine crumb)*</span></li>
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<li><span style="color: #e69138;">1 cup grated carrots</span></li>
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<li><span style="color: #e69138;">1 cup cooked black beans, rinsed and roughly pureed or mashed</span><span style="color: #e69138;"> </span><span style="color: #e69138;">
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<li><span style="color: #e69138;">Heaping 1/4 cup finely chopped parsley (or fresh herb of choice) Cilantro is yummy too</span></li>
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<li><span style="color: #e69138;">1/3 cup almonds, chopped1/2 cup sunflower seeds, (toasted if preferred)</span></li>
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<li><span style="color: #e69138;">1 tbsp Tamari (soy sauce)</span></li>
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<span style="color: #e69138;">Directions:</span></div>
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<span style="color: #e69138;">1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.</span></div>
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<span style="color: #e69138;">2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.</span></div>
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<span style="color: #e69138;">3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.</span></div>
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<span style="color: #e69138;">4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was the George Foreman Grill.</span></div>
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GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.</span></div>
<span style="font-family: Segoe Print; font-size: small;"><span style="font-family: Segoe Print; font-size: small;"><span lang=""></span></span></span><br />DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-58008539606807419892012-04-08T16:03:00.003-07:002012-04-08T16:13:01.757-07:00Raw Pumpkin seed "cheese"<span style="color: rgb(153, 51, 0);">This recipe is pretty rawesome! It is pretty hard to make without a good blender. I first made it with my cheap blender and had to add lots of extra liquid and it was more of a hummus texture. Still good, but not anything like the recipe should be. It is more like a cream cheese texture when made the right way, and is delicious on a whole wheat or seed bread, probably even a bagel or crackers. </span><br /><span style="color: rgb(153, 51, 0);"></span><br /><span style="color: rgb(153, 51, 0);">You will need:</span><br /><ul><li><span style="color: rgb(153, 51, 0);">2 cups raw pumpkin seeds</span></li><li><span style="color: rgb(153, 51, 0);">1 bunch parsley</span></li><li><span style="color: rgb(153, 51, 0);">1 tbs garlic </span></li><li><span style="color: rgb(153, 51, 0);">1 tbs minced ginger root</span></li><li><span style="color: rgb(153, 51, 0);">1 tbs minced jalepeno</span></li><li><span style="color: rgb(153, 51, 0);">1 1/2 tsp sea salt</span></li><li><span style="color: rgb(153, 51, 0);">1/3 cup extra virgin olive oil</span></li><li><span style="color: rgb(153, 51, 0);">1/2 cup fresh squeezed lemon juice</span></li></ul><p><span style="color: rgb(153, 51, 0);">How to make it:</span></p><ol><li><span style="color: rgb(153, 51, 0);">In a container filled with water, soak the pumpkin seeds for atleast 15 min. More if you have time to.</span></li><li><span style="color: rgb(153, 51, 0);">Drain the seeds and put them in a food processor or blender with all ingredients</span></li><li><span style="color: rgb(153, 51, 0);">Blend until creamy. </span></li></ol><p><span style="color: rgb(153, 51, 0);">*in my Vitamix I had to use the tamper and had to let the machine rest for a few seconds here and there after the mixture got mostly blended. Be careful not to let it blend so long that the cheese starts to cook. Sometimes mixing it with a spatula helps to get all of the seeds mixed in quicker. </span></p><p><span style="color: rgb(153, 51, 0);"></span> </p><p align="center"><span style="color: rgb(153, 51, 0);">ENJOY!!!</span></p>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-67398730418686552462012-02-20T09:09:00.000-08:002012-02-20T09:21:12.461-08:00Cinnamon Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydOcv8Ik0CpZYigQryAam5MIn8ZLyTKkIq8Oac5FxPuTu0YzT2gWpyaSGA7X1bXPX3uJkRaEjqs2dMlVWSJ0lh8bkUcc9ySQoPgiBduGFtqlX4T3_3EyqnTNjnRlRWeQcE7zDB_DDD-Ut/s1600/cinnamon+rolls.jpg"><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5711269040308507954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydOcv8Ik0CpZYigQryAam5MIn8ZLyTKkIq8Oac5FxPuTu0YzT2gWpyaSGA7X1bXPX3uJkRaEjqs2dMlVWSJ0lh8bkUcc9ySQoPgiBduGFtqlX4T3_3EyqnTNjnRlRWeQcE7zDB_DDD-Ut/s200/cinnamon+rolls.jpg" /></a><br /><div>Super delicious Wheat Cinnamon Rolls!</div><div> </div><div>You will need:</div><ul><li>Lots of sugar</li><li>3/4 cup shortening (I used extra virgin coconut oil)</li><li>1 1/2 tsp salt</li><li>2 pkg dry yeast </li><li>1 egg slightly beaten (egg sub works fine)</li><li>5 1/2 cups whole wheat flour</li><li>3/4 cup earth balance "butter" softenend</li><li>2 1/2 tsp cinnamon</li><li>1/2 cup chopped pecans (optional)</li><li>1/2 cup raisins (optional)</li><li>2 cups powdered sugar ( I would double this if you love frosting, it doesn't make much)</li><li>3 tbs hot soymilk or water</li></ul><p>Directions</p><ol><li>In a large bowl, dissolve 1/2 cup sugar, shortening and salt in 2 cups hot water. Cool to lukewarm. </li><li>Dissolve yeast and 1 tbs sugar in 1/2 cup lukewarm water. </li><li>Add liquid to ingredients with egg.</li><li>Stir in flour 2 cups at a time, mixing well after each addition. </li><li>Let rise loosely covered for 1 1/2 hours.</li><li>Roll 1/4" thick on a floured surface. Make a long rectangle shape</li><li>Spread butter over the dough, then sprinkle with cinnamon sugar, raisins, & nuts.</li><li>Roll as for a jelly roll</li><li>cut into 1" slices</li><li>Place 1" appart on greased baking pan and let rise for 20 min.</li><li>Bake 400 degrees for 20 mins. </li><li>Meanwhile mix powdered sugar and milk to make a frosting Then Drizzel over the hot rolls</li></ol><p> </p><p>Makes 21 servings. </p><p>Approximately 366 calories per serving</p>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com1tag:blogger.com,1999:blog-332683959661981032.post-5226681723077512932012-01-24T10:42:00.000-08:002012-01-24T10:49:38.496-08:00Whole Wheat Pita Bread<span style="color:#cc9933;">You will need:</span><br /><span style="color:#cc9933;"></span><br /><ul><li><span style="color:#cc9933;">1 1/4 cup warm water (110-115 degrees)</span></li><li><span style="color:#cc9933;">1 tablespoon oil</span></li><li><span style="color:#cc9933;">1 teaspoon salt</span></li><li><span style="color:#cc9933;">2 teaspoons sugar</span></li><li><span style="color:#cc9933;">2 3/4 cups whole wheat flour</span></li><li><span style="color:#cc9933;">1/3 cup gluten*</span></li><li><span style="color:#cc9933;">1 1/2 teaspoons dry yeast</span></li></ul><span style="color:#cc9933;"></span><br /><span style="color:#cc9933;">Instructions: </span><br /><span style="color:#cc9933;"></span><br /><ol><li><span style="color:#cc9933;">In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)</span></li><li><span style="color:#cc9933;">Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.</span></li><li><span style="color:#cc9933;">Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.</span></li><li><span style="color:#cc9933;">As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)</span></li><li><span style="color:#cc9933;">Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)</span></li><li><span style="color:#cc9933;">Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.</span></li><li><span style="color:#cc9933;">Cut pita breads in half, or split the top edge, and fill as desired.</span></li><li><span style="color:#cc9933;">Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.</span></li></ol>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-75281783095883575882012-01-24T10:32:00.000-08:002012-01-24T10:51:02.876-08:00Baba Ghanoush<span style="color: rgb(51, 0, 51);">I'm looking forward to trying this recipe. My first and only introduction to Baba Ghanoush was a t the pita pit (</span><a href="http://www.pitapit.com/"><span style="color: rgb(51, 0, 51);">http://www.pitapit.com/</span></a><span style="color: rgb(51, 0, 51);">) The best pita place ever! Anyway. It was so delicious I determined that one day I would make it at home... and a year later I am doing it! Hopefully this recipe doesn't dissappoint. I'm also making some home made whole wheat pitas to go with it. Mmmm<br /><br />You will need:<br /><br /></span><ul><li><span style="color: rgb(51, 0, 51);">2 1 pound eggplants </span></li><li><span style="color: rgb(51, 0, 51);">1/2 cup tahini </span></li><li><span style="color: rgb(51, 0, 51);">2 mashed garlic cloves </span></li><li><span style="color: rgb(51, 0, 51);">juice of 1 medium lemon </span></li><li><span style="color: rgb(51, 0, 51);">1/2 cumin </span></li><li><span style="color: rgb(51, 0, 51);">salt & pepper </span></li><li><span style="color: rgb(51, 0, 51);">2 tablespoons coarsely chopped fresh parsley </span></li><li><span style="color: rgb(51, 0, 51);">1 teaspoon olive oil $Click to see savings</span></li><li><span style="color: rgb(51, 0, 51);">1/8 teaspoon paprika or cayenne pepper</span></li></ul><p><span style="color: rgb(51, 0, 51);"> </span></p><p><span style="color: rgb(51, 0, 51);"> </span></p><ol><li><span style="color: rgb(51, 0, 51);">Set broiler on high. </span></li><li><span style="color: rgb(51, 0, 51);">Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil. </span></li><li><span style="color: rgb(51, 0, 51);">Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.</span></li><li><span style="color: rgb(51, 0, 51);">When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor. </span></li><li><span style="color: rgb(51, 0, 51);">Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.</span></li><li><span style="color: rgb(51, 0, 51);">Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.</span></li></ol>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-75290962500470008862010-07-13T17:31:00.001-07:002010-07-13T17:45:59.590-07:00Tomato Pie<ul><li><span style="color:#660000;">4 large tomatoes, peeled and sliced</span></li><li><span style="color:#660000;">10 fresh basil leaves, chopped</span></li><li><span style="color:#660000;">1/2 cup chopped green onion</span></li><li><span style="color:#660000;">1 (9-inch) prebaked deep dish pie shell</span></li><li><span style="color:#660000;">1 cup grated mozzarella cheese</span></li><li><span style="color:#660000;">1 cup grated cheddar</span></li><li><span style="color:#660000;">1 cup mayonnaise (or sour cream)</span></li></ul><p><span style="color:#660000;"></span></p><p><span style="color:#660000;">Directions</span></p><ol><li><span style="color:#660000;">Preheat oven to 350 degrees.</span></li><li><span style="color:#660000;">Blanch tomatoes by dipping them in boiling water for about 10 sec until the skin cracks. Then immediately transfer to a bowl filled with ice and water to cool them off. This makes peeling the tomatoes a breeze. </span></li><li><span style="color:#660000;">Slice the peeled tomatoes and lay inside in one layer and sprinkle with salt. Allow to drain 10 min, then flip and salt other side allowing to drain for 10 more min. </span></li><li><span style="color:#660000;">Layer tomato slices inside prebaked pie crust. Sprinkle onion and chopped basil leaves on each layer evenly. Season with salt and pepper as desired. </span></li><li><span style="color:#660000;">Combine grated cheeses with mayo (sour cream) and then spread evenly on top of the pie like a top crust. </span></li><li><span style="color:#660000;">Bake 30 minutes until lightly browned. Slice and serve warm.</span> </li></ol>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-49964720822002645242009-08-14T09:02:00.000-07:002009-08-14T10:45:53.934-07:00Miso Dumpling Soup<span style="color:#ffcc66;">Ok, so if you're like I was you're wondering what is miso (Mee-So)? Well apparently according to Wickipedia it's:</span><br /><br /><span style="color:#ffcc33;">Miso (みそ or 味噌</span><a title="Help:Installing Japanese character sets" href="http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets"><span style="color:#ffcc33;">?</span></a><span style="color:#ffcc33;">) is a traditional </span><a title="Japanese cuisine" href="http://en.wikipedia.org/wiki/Japanese_cuisine"><span style="color:#ffcc33;">Japanese seasoning</span></a><span style="color:#ffcc33;"> produced by </span><a title="Fermentation (food)" href="http://en.wikipedia.org/wiki/Fermentation_(food)"><span style="color:#ffcc33;">fermenting</span></a><span style="color:#ffcc33;"> </span><a title="Rice" href="http://en.wikipedia.org/wiki/Rice"><span style="color:#ffcc33;">rice</span></a><span style="color:#ffcc33;">, </span><a title="Barley" href="http://en.wikipedia.org/wiki/Barley"><span style="color:#ffcc33;">barley</span></a><span style="color:#ffcc33;"> and/or </span><a class="mw-redirect" title="Soybeans" href="http://en.wikipedia.org/wiki/Soybeans"><span style="color:#ffcc33;">soybeans</span></a><span style="color:#ffcc33;">, with salt and the fungus </span><a title="Aspergillus oryzae" href="http://en.wikipedia.org/wiki/Aspergillus_oryzae"><span style="color:#ffcc33;">kōjikin</span></a><span style="color:#ffcc33;"> (麹菌</span><a title="Help:Installing Japanese character sets" href="http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets"><span style="color:#ffcc33;">?</span></a><span style="color:#ffcc33;">), the most typical miso being made with </span><a class="mw-redirect" title="Soy" href="http://en.wikipedia.org/wiki/Soy"><span style="color:#ffcc33;">soy</span></a><span style="color:#ffcc33;">. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with </span><a title="Dashi" href="http://en.wikipedia.org/wiki/Dashi"><span style="color:#ffcc33;">dashi</span></a><span style="color:#ffcc33;"> soup stock to serve as </span><a title="Miso soup" href="http://en.wikipedia.org/wiki/Miso_soup"><span style="color:#ffcc33;">miso soup</span></a><span style="color:#ffcc33;"> called Misoshiru (味噌汁</span><a title="Help:Installing Japanese character sets" href="http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets"><span style="color:#ffcc33;">?</span></a><span style="color:#ffcc33;">), a Japanese culinary staple. High in </span><a title="Protein" href="http://en.wikipedia.org/wiki/Protein"><span style="color:#ffcc33;">protein</span></a><span style="color:#ffcc33;"> and rich in </span><a title="Vitamin" href="http://en.wikipedia.org/wiki/Vitamin"><span style="color:#ffcc33;">vitamins</span></a><span style="color:#ffcc33;"> and </span><a title="Dietary mineral" href="http://en.wikipedia.org/wiki/Dietary_mineral"><span style="color:#ffcc33;">minerals</span></a><span style="color:#ffcc33;">, miso played an important </span><a title="Nutrition" href="http://en.wikipedia.org/wiki/Nutrition"><span style="color:#ffcc33;">nutritional</span></a><span style="color:#ffcc33;"> role in </span><a title="History of Japan" href="http://en.wikipedia.org/wiki/History_of_Japan#Feudal_Japan_.2812th_-_19th_century.29"><span style="color:#ffcc33;">feudal Japan</span></a><span style="color:#ffcc33;">. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.</span><br /><span style="color:#ffcc33;"></span><br /><span style="color:#999900;">or the American Dictionary:</span><br /><span style="color:#999900;">A thick fermented paste made of cooked soybeans, salt, and often rice or barley, and used especially in making soups and sauces.</span><br /><span style="color:#999900;"></span><br /><span style="color:#999900;"></span><br /><span style="color:#ffcc66;">So, now that you know what it is, it probably doesn't sound all too appetizing. Kinda like Kimshi, although both are pretty good, to me atleast. I stumbled onto Miso soup at our local Wal Mart. And not reading the ingredients carefully, I bought the little package with 4 individual 6oz soup mixes. I went home, and made one up. It was delicious. And Jerrod tasted it and said, are you sure this is vegetarian? I said I thought the fishy taste was the seaweed, Nope Fish. What kind of fish? who knows, all it says was fish. So we dumped it out and threw away the rest. Darn it. But much to my surprise, shopping at the commissary produced a new brand of miso soup with two flavors. Both have no fish, or fishy taste. But both have MSG. So if you're like me and know better but eat it anyway, maybe there's no big deal here. But if you are trying to avoid things that kill your memory cells faster than normal (I hear), you might want to make your own. For this recepi I found some 1 minute Miso soup in a squeeze bottle. But I'm figuring you could go to a health food store and get a good miso. Either way. It's a pretty simple recipe, and pretty tasty. But you have to be creative about making it so you'll like it.<br /><br /><br />You will need:<br /></span><ul><li><span style="color:#ffcc66;">Some type of Miso paste, powder or instant soup</span></li><li><span style="color:#ffcc66;">finely chopped onions (any flavor)</span></li><li><span style="color:#ffcc66;">Water</span></li><li><span style="color:#ffcc66;">Seaweed</span></li><li><span style="color:#ffcc66;">Biscuit mix (I like Bisquick) or make from scratch</span></li><li><span style="color:#ffcc66;">Shredded cheese (optional)</span></li><li><span style="color:#ffcc66;">Salt/pepper</span></li></ul><p><span style="color:#ffcc66;">Here's what you do:</span></p><ol><li><span style="color:#ffcc66;">Mix up about 3 or 4 cups of the Miso soup base (depending on how thick you want the broth. 4 cups makes a creamy broth after the dumplings are added). For mine it called for 1tbs mix per 3/4 cup of water. You may want more or less depending. Mix it up and heat it, then give it a little taste You have pleanty of time to adjust the base before adding the dumplings. </span></li><li><span style="color:#ffcc66;">When you have your base to your liking, add onions (and any other finely chopped veggies you want to add. Cabbage may even be good). And then seaweed. Bring to a boil. </span></li><li><span style="color:#ffcc66;">While you are heating the base, mix up a batch of dumplings. For Bisquick, I use the drop biscuit mixing directions. About 1 cup of mix per 1/3 cup of water. Add some finely chopped onions and cheese to the mixture. Set aside.</span></li><li><span style="color:#ffcc66;">When your soup is boiling, add the dumpling mix by large spoonfuls. Reduce heat and simmer covered for 10 min. </span></li><li><span style="color:#ffcc66;">Uncover and simmer for another 10 minutes, you may need to increase the heat to keep it simmering. </span></li><li><span style="color:#ffcc66;">Remove from heat and serve. </span></li></ol>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-72439073275203017342009-08-13T08:51:00.000-07:002009-08-13T08:52:51.181-07:00Sweet potato fries and avacado dip<a href="http://armidacooks.blogspot.com/2009/02/sweet-potato-oven-fries-with-avocado.html">This</a> just looks delicious. I will probably be trying it, minus the dip.DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-20013291518318348792009-07-22T14:45:00.001-07:002009-07-22T14:49:13.219-07:00Sweet potato friesToday I'm reviewing the sweet potato fries I ate for lunch. Now I'm not a big or small sweet potato eater. I pretty much hated them before this last year. It could be that the only way I ever had them was with marshmallows on top. But I grew to be able to stand them in veggie soups. So I thought I'd try the fries. I can't remember the brand, but that doesn't matter. They weren't all that good. The idea was great, but after the first few they started tasting like they were doused in perfume. So, I'm thinking that I might just try making them from scratch.DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-8052692496029380082009-04-13T19:17:00.001-07:002009-04-14T20:59:51.372-07:00Sushi!<p><span style="color:#003300;">So tonight I buckled down and made sushi. Ugh! I watched a video or two on youtube to figure out how to roll it. And somehow I still messed up the first few times. So here are my tips for you so you avoid my mistakes.<br /><br />1. Use cool rice (I used hot and it kept burning my fingers)<br />2. Use dry seaweed pages, and make sure they are sushi size (mine were half sheets and I wet the first few)<br />3. Press the rice down really hard and make sure your hands are kept wet while doing this.<br />4. Definately have a bamboo sushi roller thing and use it.<br />5. Make sure you have a super sharp knife to cut them. Mine was new, but barely sharp enough. (Walmart special)</span><br /><span style="color:#003300;">Now here's how to make sushi.<br /><br />You will need: </span></p><ul><li><span style="color:#003300;">Pleanty of cooked sticky white rice</span></li><li><span style="color:#003300;">a package of seaweed squares made for making sushi</span></li><li><span style="color:#003300;">your favorite sushi type vegetables (for this recipe I will use my own, but feel free to substitute your own.)</span></li><li><span style="color:#003300;">Rice vinegar mixed with some sugar (or a pre-made rice vinegar marinade)</span></li><li><span style="color:#003300;">Soy sauce (or liquid aminos)</span></li><li><span style="color:#003300;">A bamboo sushi roller</span></li><li><span style="color:#003300;">A few little bowls</span></li><li><span style="color:#003300;">Matchstick cut fresh carrots</span></li><li><span style="color:#003300;">1 large Cucumber</span></li><li><span style="color:#003300;">1/2 avacado sliced thinly</span></li><li><span style="color:#003300;">1/2 a bell pepper sliced into sticks</span></li></ul>h<a href="http://www.youtube.com/watch?v=HO24w6px660"><span style="color:#003300;">ttp://www.youtube.com/watch?v=HO24w6px660</span></a><br /><br /><p><a href="http://www.youtube.com/watch?v=TJY4A229fgQ"><span style="color:#003300;">http://www.youtube.com/watch?v=TJY4A229fgQ</span></a><span style="color:#003300;"> (I'd mute this one it's just music)</span></p><ol><li><span style="color:#003300;">Peel cucumber and slice in half across the middle and then in half lengthwise. Scoop out the seeds. Then slice the cucumber into thin long strips.</span></li><li><span style="color:#003300;">S</span><span style="color:#003300;">oak cucumber sticks and carrot sticks in rice vinegar possibly overnight or for a few hours.</span></li><li><span style="color:#003300;">Place 1 seaweed piece on the bamboo roller and cover with rice. Rice should be moist.</span></li><li><span style="color:#003300;">Press the rice down as shown on the video, so that the whole page is covered with rice and the rice is packed down. </span></li><li><span style="color:#003300;">Arrange your marinated vegetables in a strip along the middle of the rice.</span></li><li><span style="color:#003300;">Then roll it up tight. It takes practice so don't get discouraged. </span></li><li><span style="color:#003300;">Slice roll in half, and half and half until you have eight equal pieces. </span></li><li><span style="color:#003300;">Repeat and then enjoy, dip in your favorite sauce.<br /></span><br /></li></ol> Well I had to try again after my semi successful dinner yesterday. Much better this time. So I took some pictures.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHjjC-hTXBAqiiDFtjxDn5HqEuJDgFw1foaH5UpWffR5cxxEuP6PJlEFl3Z0uJr6yKR_Ygry4h-dj5fVlnMmgM6PChEWNjnAwqh1arPzmnWRc7pzmg9x7vvcLRB0gmk-Wc9psJiPRT9_z/s1600-h/Sushi+015.JPG"><img id="BLOGGER_PHOTO_ID_5324716548128667122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHjjC-hTXBAqiiDFtjxDn5HqEuJDgFw1foaH5UpWffR5cxxEuP6PJlEFl3Z0uJr6yKR_Ygry4h-dj5fVlnMmgM6PChEWNjnAwqh1arPzmnWRc7pzmg9x7vvcLRB0gmk-Wc9psJiPRT9_z/s200/Sushi+015.JPG" border="0" /></a><img id="BLOGGER_PHOTO_ID_5324736184956881602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3_lbzjXxDUZR0ktOzR-N4qyOWWKZzXmD6eYE5r-mHoSj-PMX1NRdO7P8CpicbrGWAxqJwRIiyJgsJuElNxW1QLEou61E40aDP5nKHw5EbHTcXX895tKD_4e1uzGFBt8o8kCTD_04OVMW/s200/Sushi+020.JPG" border="0" /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgfFonhQFffz6hX_eVJWxyTvwV3ke-K1I8ydO5LJRbLN3fmVlfUW5Dqb4tT9Ah5CIOWVuRNuvLkEhdxbhbzZqo0h8kJwaB27M822Lynmt-oZBvqhIT3_PVzGPbUjTrkFlbXR-6FKEwbUY/s1600-h/Sushi+025.JPG"><img id="BLOGGER_PHOTO_ID_5324739074694411682" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxgfFonhQFffz6hX_eVJWxyTvwV3ke-K1I8ydO5LJRbLN3fmVlfUW5Dqb4tT9Ah5CIOWVuRNuvLkEhdxbhbzZqo0h8kJwaB27M822Lynmt-oZBvqhIT3_PVzGPbUjTrkFlbXR-6FKEwbUY/s200/Sushi+025.JPG" border="0" /></a><img id="BLOGGER_PHOTO_ID_5324736190034642898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzmNOP2jzHOZnxq0hQoBY2-xpbQtF4vdaGF5m_YAj7YztV4rr3VccMLjOW2SKbe2anHXZuPgYYLHkSEGwYgu7meUSxkMWaRMA8OXYyMK-M8mdn0Jx7kxeJLoaKLskvaymvyMTAjwkOZqo/s200/Sushi+022.JPG" border="0" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTQ90lsL3zzkELdD-k0AeZYq0f363jSUR_GUNtPo8kBsZP_odCvdX3Xesc3iSjrfdXDYBi9G5h2eWQl29Q_RpE35mVokeRBzr2rtoqQzqZ6PDDZRnhV2-KdHDY1VcDkdgzw8UNmFwoH67/s1600-h/Sushi+026.JPG"><img id="BLOGGER_PHOTO_ID_5324739086227349282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTQ90lsL3zzkELdD-k0AeZYq0f363jSUR_GUNtPo8kBsZP_odCvdX3Xesc3iSjrfdXDYBi9G5h2eWQl29Q_RpE35mVokeRBzr2rtoqQzqZ6PDDZRnhV2-KdHDY1VcDkdgzw8UNmFwoH67/s200/Sushi+026.JPG" border="0" /></a><img id="BLOGGER_PHOTO_ID_5324742514245174850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzOYER2TuFxDq9A8BkgdljuYjuivSFV8jPRaDNuKkFj3NTriQ_zv44yEQHXDcmEpG-EgO4HIkw8y5evELkJ5oF0xdrGTOaO2_GM7u9sCPsUspnnskwsmQjVf711BBXDQppBKUsVRvsLR3/s200/Sushi+027.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5324742519248763234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSFFwPELkPwhmLrIUxm3FywxgTdgsGaDtwnPkAbVPYRg3SfZ5wrPYuu__bSLshtxD1X1-qdq0u_T-_gf4GZLI1zD5bD9_uEWdpWEZys1fN-nJy1BnyiDh7QzRe8iHoJXJpiis7-q4AvDN/s200/Sushi+030.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5324742526922175026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzFXw728Re_xB-xm8IR6yqWdF659iWtH6AJIqAgaZJ0Lb055v5GIsUcXABCNCkftre1k-6NDIjDshdMUzyVEMYT76LhadRumUdBiHwrICYiSGqG_tqMkgfcZy52S6W4uuUWJ4XHTHsYZE0/s200/Sushi+031.JPG" border="0" />DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com2tag:blogger.com,1999:blog-332683959661981032.post-40554833891223822792009-02-28T17:18:00.000-08:002009-02-28T17:36:54.387-08:00Yam Sandwitch<span style="color:#cc6600;">A guy at our church thought up this recipe and verbally shared it with us Thursday night. He wasn't specific on the amounts or much. Just what he put in it. And so of course I had to go home and try out the idea and use Jerrod as my guinea pig. I was fearful that it would be terrible and he would come home starving cause he couldn't choke down his lunch... but the opposite happened. According to him it was so good he could eat it for lunch every day for 2 months. So I thought I'd share with you all. I haven't tried it out myself yet. Though I did taste a little of the mix while I was making it. Please feel free to add or subtract anything you want or don't want. It's all just what I had on hand.</span><br /><span style="color:#cc6600;"></span><br /><span style="color:#cc6600;"></span><br /><span style="color:#cc6600;">You will need:</span><br /><ul><li><span style="color:#cc6600;">A steamed or baked sweet potato or yam</span></li><li><span style="color:#cc6600;">radishes</span></li><li><span style="color:#cc6600;">onion (any type)</span></li><li><span style="color:#cc6600;">hummus (recipe posted later)</span></li><li><span style="color:#cc6600;">a pickle or pickle relish (sweet or salty)</span></li><li><span style="color:#cc6600;">lettuce</span></li><li><span style="color:#cc6600;">tomato</span></li><li><span style="color:#cc6600;">sliced bread</span></li></ul><p><span style="color:#cc6600;"></span> </p><p><span style="color:#cc6600;"></span> </p><ol><li><span style="color:#cc6600;">First take the desired amount of yam and put it in a bowl. For reference I'll say 1 cup, but you can make any amount. Mix in 1/3 to 1/2 cup of hummus. Chop up the radishes (probably 1 or 2 small to medium ones) into very small pieces. Use about the same amount of onion <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chopped</span> in very small pieces or even grated. Add half of a large pickle or 2 small baby pickles also chopped up very small like relish. </span></li><li><span style="color:#cc6600;">Stir all of the ingredients together well and then spread desired amount onto the slice of bread. Top with lettuce and sliced tomato. </span></li></ol><p><span style="color:#cc6600;"></span> </p><p><span style="color:#cc6600;">This <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">sandwich</span> reminds me of a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tuna fish</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">sandwich</span>. It smells like tuna too. I think it has to do with the pickles and onion. So you can also make it like you would with tuna and just use yams. Enjoy!</span></p>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com2tag:blogger.com,1999:blog-332683959661981032.post-60791552282312473882009-02-07T14:59:00.000-08:002009-02-07T15:17:36.130-08:00Chocolate Chip Oatmeal Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JZMmTGJkTtcxQEBIrvTNTJqsdeebbSHLubJ6uRczZjVRoBfu1P9A5175Eu9ZZ3wmSa5WNSAuZA_FbmTJWc-0H8qumrbG17fplJf_O4AisI0fI5ONxk98tiPR1iCgBLPiHNOohophxKaI/s1600-h/Oatmeal+cookies.jpg"><img id="BLOGGER_PHOTO_ID_5300198441203135778" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 174px; CURSOR: hand; HEIGHT: 176px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JZMmTGJkTtcxQEBIrvTNTJqsdeebbSHLubJ6uRczZjVRoBfu1P9A5175Eu9ZZ3wmSa5WNSAuZA_FbmTJWc-0H8qumrbG17fplJf_O4AisI0fI5ONxk98tiPR1iCgBLPiHNOohophxKaI/s320/Oatmeal+cookies.jpg" border="0" /></a><br /><div><span style="color:#996633;">On a scale of 1 to 10 I'd give this recipe a 7. Of course I accidentaly messed up on the ingredients when I was cooking them last night. That's one thing I hate about cooking on Friday night, can't just run out and buy the stuff you forgot. But I substituted 1/4 cup oil for part of the butter and I added the sugar after the chocolate chips... so who knows how good they could have been. My suggestion is that you check all ingredients before starting and pay attention, unlike me. HA!!! Get this! While I'm typing this blog a lady from church called. Why? to ask me about these cookies and how much I would charge to make her 5 or 6 dozen! So the recipe must be better than I thought. So this may be a 8 or 9 then. You decide.</span></div><br /><div><span style="color:#996633;"></span></div><br /><p><span style="color:#996633;">You will need:</span></p><br /><ul><br /><li><span style="color:#996633;">1 cup butter, softened (or vegan margarine)<br /></span></li><br /><li><span style="color:#996633;">1 1/4 cups packed brown sugar<br /></span></li><br /><li><span style="color:#996633;">1/2 cup white sugar (or raw sugar)<br /></span></li><br /><li><span style="color:#996633;">2 eggs (or 1 cup applesauce)<br /></span></li><br /><li><span style="color:#996633;">2 tablespoons milk (or soy/nutmilk)<br /></span></li><br /><li><span style="color:#996633;">1 teaspoon vanilla extract<br /></span></li><br /><li><span style="color:#996633;">1 3/4 cups all-purpose flour (or wheat flour)<br /></span></li><br /><li><span style="color:#996633;">1 teaspoon baking soda<br /></span></li><br /><li><span style="color:#996633;">1/2 teaspoon salt<br /></span></li><br /><li><span style="color:#996633;">2 1/2 cups rolled oats (quick or old fashioned)<br /></span></li><br /><li><span style="color:#996633;">2 cups semisweet chocolate chips (or carob chips)<br /></span></li><br /><li><span style="color:#996633;">1 cup chopped walnuts (if you like nuts, I don't)</span></li></ul><br /><p><span style="color:#996633;"></span></p><br /><ol><br /><li><span style="color:#996633;">Preheat oven to 375 degrees F (190 degrees C).<br /></span></li><br /><li><span style="color:#996633;">Beat together margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. </span></li><br /><li><span style="color:#996633;">Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.<br />Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes. </span></li><br /><li><span style="color:#996633;">Cool for 1 minute on cookie sheet; remove to wire rack.</span></li></ol>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com3tag:blogger.com,1999:blog-332683959661981032.post-4773592797764629052009-01-31T19:43:00.000-08:002009-01-31T19:57:58.488-08:00White Bean Chili<span style="color:#ffffff;">I love this Chili. So far I've made it for the last two years for our church's New Years Ever <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Communion</span>/chili cook off. Unfortunately only the first batch was successful in my eyes. Everyone loved it both times. Sadly the last two times that I made it I didn't check to make sure I had all of the ingredients, and once I chopped up parsley instead of cilantro. Don't ask it was a terrible night! But I give you a warning, it really needs to be made with a special kind of fake chicken to be perfect. I can't guarantee results if you use <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">morning star</span> or smart strips. But that's up to you. </span><br /><span style="color:#ffffff;"></span><br /><span style="color:#ffffff;">You will need:</span><br /><span style="color:#ffffff;"></span><br /><ul><li><span style="color:#ffffff;">1lb dried navy beans (prepared according to directions to rehydrate them)</span></li><li><span style="color:#ffffff;">5 cups of vegetable broth (or chicken stock meat eaters)</span></li><li><span style="color:#ffffff;">1/2 stick of butter</span></li><li><span style="color:#ffffff;">1 tbs minced garlic</span></li><li><span style="color:#ffffff;">3/4 cup diced onion</span></li><li><span style="color:#ffffff;">1 1/2 cups chopped green <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">chilies</span> (fresh or canned)</span></li><li><span style="color:#ffffff;">1 lb fake chicken (I prefer <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Quorn</span> chicken pieces)(or real chicken for the meat version)</span></li><li><span style="color:#ffffff;">1 tbs ground cumin</span></li><li><span style="color:#ffffff;">1 tbs ground oregano</span></li><li><span style="color:#ffffff;">1 to 2 tsp pepper</span></li><li><span style="color:#ffffff;">1/2 tsp white pepper</span></li><li><span style="color:#ffffff;">a pinch of red pepper flakes</span></li><li><span style="color:#ffffff;">1/2 bunch of fresh cilantro leaves, chopped</span></li></ul><p><span style="color:#ffffff;"></span></p><ol><li><span style="color:#ffffff;">Rinse and drain the beans well after soaking. Place in a large pot with stock and boil. </span></li><li><span style="color:#ffffff;">Add garlic, onion and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">chilies</span> to hot butter and saute in a pan. Add to the beans. </span></li><li><span style="color:#ffffff;">Add chicken, cumin, oregano, pepper, and all other ingredients to the pot and lower heat to medium. </span></li><li><span style="color:#ffffff;">Cook covered 1 1/2 hours stirring occasionally.</span> </li></ol>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-14978296556194080602009-01-31T19:28:00.000-08:002009-01-31T19:38:50.904-08:00Jerrod's Banana Rhubarb Pie<span style="color:#ffff33;">What a combination! I was searching long and hard for a rhubarb pie recipe... and I was surprised at the combinations! Especially this one. But I tried making it for my husband (he likes bananas, I don't) and he liked it pretty well. It's been awhile since I've made it. The bananas make it a pretty mushy pie, because rhubarb is pretty mushy when it's cooked. </span><br /><span style="color:#ffff33;"></span><br /><span style="color:#ffff33;">You will need</span><br /><ul><li><span style="color:#ffff33;">1/2 lb fresh rhubarb (3 cups sliced) You can also use frozen, I've been able to find frozen bags of rhubarb at my local grocery store. Amazing! I know! It's hard to find fresh.</span></li><li><span style="color:#ffff33;">3 medium bananas (3 cups sliced)</span></li><li><span style="color:#ffff33;">1 cup sugar</span></li><li><span style="color:#ffff33;">1/4 cup orange juice</span></li><li><span style="color:#ffff33;">1/4 tsp salt</span></li><li><span style="color:#ffff33;">1/4 tsp cinnamon</span></li><li><span style="color:#ffff33;">1 tbs butter</span></li><li><span style="color:#ffff33;">1 9" unbaked double pie crust (you're on your own for a recipe there, I use frozen <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Pre</span>-made crusts cause I stink at making them from scratch)</span></li></ul><p><span style="color:#ffff33;"></span> </p><ol><li><span style="color:#ffff33;">Combine all ingredients except butter and crust. Spread into pie crust and dot with butter.</span></li><li><span style="color:#ffff33;">Place the crust on top and back at 450 degrees for 15 minutes.</span></li><li><span style="color:#ffff33;">Reduce heat to 350 and bake for 20 minutes or more until crust is brown</span></li><li><span style="color:#ffff33;">Cool and serve</span><br /></li></ol><blockquote></blockquote>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-38138053731037278532009-01-31T19:18:00.001-08:002009-01-31T19:24:57.923-08:00Springtime Green Grape Cucumber Salad<span style="color:#33ff33;">This is probably the simplest recipe I've ever made, aside from opening a bag or a box. It's surprisingly yummy and if you can get people to taste it, you seldom get a complaint. It's an old family recipe that I learned a few years ago from my Great Grandmother. I was afraid at first, but have since become addicted. It's great for a cool snack on a hot day.<br /><br />You will need:<br /></span><ul><li><span style="color:#33ff33;">equal amounts of green grapes and cucumbers.</span></li><li><span style="color:#33ff33;">Miracle whip (or Mayo if you prefer, or even vegan mayo)</span></li><li><span style="color:#33ff33;">salt to taste</span></li></ul><p><span style="color:#33ff33;"></span></p><ol><li><span style="color:#33ff33;">Wash and halve green grapes</span></li><li><span style="color:#33ff33;">Peal and slice cucumbers then cut slices into quarters</span></li><li><span style="color:#33ff33;">slowly add small amounts (very small compared to the amount of grapes and cucumbers) of the Miracle whip. A little bit goes a long way. don't over do it or it will be nasty. </span></li><li><span style="color:#33ff33;">sprinkle with a tiny bit of salt, mix and refrigerate for an hour or so. Then serve cold.</span></li></ol><p></p>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0tag:blogger.com,1999:blog-332683959661981032.post-30945885451355884462009-01-31T19:08:00.000-08:002009-01-31T19:41:40.540-08:00Tomato Dumpling Soup<span class="blsp-spelling-error" id="SPELLING_ERROR_0"></span><span style="color:#cc0000;">I was watching an Amish cooking show years ago and this was a dish they prepared. I've always loved Chicken and Dumplings so since becoming a vegetarian I missed the dumplings a lot. So I tried to find the recipe she used. I wasn't successful, but I did find many people were looking for the same thing. Then I stumbled on an old Cherokee recipe, and decided to try it. It's pretty tasty. I hope you think the same thing.<br /><br />You will need:<br /></span><ul><li><span style="color:#cc0000;">1 large onion (chopped)</span></li><li><span style="color:#cc0000;">4 minced garlic cloves</span></li><li><span style="color:#cc0000;">3 tbs olive oil</span></li><li><span style="color:#cc0000;">6 cups fresh chopped tomatoes or equivalent canned</span></li><li><span style="color:#cc0000;">2-3 tsp <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chili</span> powder</span></li><li><span style="color:#cc0000;">2tbs flour</span></li><li><span style="color:#cc0000;">1 tsp salt</span></li><li><span style="color:#cc0000;">1/2 tsp pepper</span></li><li><span style="color:#cc0000;">4 cups vegetable broth (or chicken if you eat meat)</span></li><li><span style="color:#cc0000;">biscuit mix (I prefer <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bisquick</span>)</span></li></ul><ol><li><span style="color:#cc0000;">In a large pot combine all the ingredients except the biscuit mix. Bring to a boil and let simmer 20-30 minutes. </span></li><li><span style="color:#cc0000;">Let cool enough that you can pour it into a blender and puree until smooth.</span></li><li><span style="color:#cc0000;">Place back in the pot and heat up until simmering again.</span></li><li><span style="color:#cc0000;">Prepare biscuit mix (milk can be substituted by using unsweetened soymilk or nutmilk)and drop by spoonfuls into simmering soup. </span></li><li><span style="color:#cc0000;">Cover and cook about 10 min</span></li></ol><p><span style="color:#cc0000;"></span></p><p><span style="color:#cc0000;">Happy Cooking!</span></p>DanniellaAnnhttp://www.blogger.com/profile/14231908638159646797noreply@blogger.com0