tag:blogger.com,1999:blog-19819292972886339792024-03-13T22:56:49.085-07:00FlavorsFood and Life, with all it's flavors, heavily seasoned and shared.FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-1981929297288633979.post-45993741612016494932013-11-02T19:21:00.001-07:002013-11-02T19:21:09.275-07:00DIY Ways To Organize/Display Your Nail Polish!Five Fun Ways to Organize Nail Polish<br />
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http://www.youtube.com/v/LxiDlulA4k4?autohide=1&version=3&attribution_tag=ePESz1ZjdRyVxOSjkO6cRw&autoplay=1&feature=share&autohide=1&showinfo=1FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-3672643047293131142013-07-29T20:12:00.001-07:002013-07-29T20:12:12.261-07:00How To: The Fishtail Braid! <iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/sRycXcF97NQ" width="480"></iframe>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-49483441861069853052013-03-24T19:57:00.003-07:002013-03-24T19:57:35.919-07:00cute polka dot nails!There are so many cute and easy ideas to coordinate a Spring outfit. I just love the polka dots!<br />
<a href="http://www.youtube.com/watch?v=aAygJxRTJkU">http://www.youtube.com/watch?v=aAygJxRTJkU</a><br />
Take a look!FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-50054596759563725872013-03-23T21:29:00.000-07:002013-03-23T21:29:21.862-07:00The glorious Glory Bowl<div class="separator" style="clear: both; text-align: center;">
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I loves me a big dinner salad and, with this dressing, I was in heaven. So happy my daughter is visiting as it gave me an excuse to put together this healthy salad for our dinner and we both enjoyed it with a slice of Irish Soda Bread. Salad should be cold, is that true? This one could be but after poaching the chicken and steaming the rice it remained somewhat warm and comforting.<br />
It is finally Spring, albeit somewhat cold. The mountains are glistening with fresh snow but robins are everywhere in the yard, woodpeckers are making an impression on the newly placed telephone poles and my grape hyacinths are in bud.<br />
Do not have this salad with any old dressing or it will not reach it's full Glory Bowl potential!<br />
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Ingredients<br />
8 c cooked brown or basmati rice<br />
2 c beets, grated (nice with candy cane or orange beets)<br />
2 c carrots, grated<br />
2 cups almonds, toasted or cashews mixed in<br />
2 c spinach or baby kale<br />
2 c tofu or poached chicken, cubed<br />
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Dressing<br />
1/2 c nutritional yeast flakes<br />
1/3 c water<br />
1/3 c tamari or soy sauce<br />
1/2 c apple cider vinegar<br />
2 cloves garlic, crushed<br />
1 1/2 c veg oil (no canola! if you can help it)<br />
2 T tahini paste<br />
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Combine first 6 ingredients in a blender and add oil in a steady stream. You will have leftover dressing which you will be happy to use on almost anything, anytime!<br />
To assemble salad place rice in 8 bowls, top with beets, carrots, kale, nuts and chicken. Drizzle the dressing over salad.<br />
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A shout out to Whitewater cookbooks, the BEST!<br />
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And now a little about Nutritional Yeast:<br />
<b style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-align: left;">Definition: </b><span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-align: left;">Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many </span><a href="http://vegetarian.about.com/od/glossary/g/Vegan.htm" style="background-color: white; color: #3366cc; cursor: pointer; font-family: Verdana; font-size: 12px; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">vegans</a><span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-align: left;">because of its unique flavor and similarity to cheese when added to foods. Sprinkle some on hot popcorn or garlic bread, or add a generous spoonful to a </span><a href="http://vegetarian.about.com/od/cookingtipstools/ss/Howtostirfry.htm" style="background-color: white; color: #3366cc; cursor: pointer; font-family: Verdana; font-size: 12px; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">stir fry</a><span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-align: left;"> or pasta sauce. Nutritional yeast is also the only reliable food source of vitamin B12, so if you're vegan, it's a good idea to add some to your food regularly. Nutritional yeast can be found in the </span><a href="http://vegetarian.about.com/od/newfoodssubstitutions/tp/topbulk.htm" style="background-color: white; color: #3366cc; cursor: pointer; font-family: Verdana; font-size: 12px; line-height: 18px; margin: 0px; padding: 0px; text-align: left;">bulk foods</a><span style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; text-align: left;"> or supplement section of your health food store. You can look for either nutritional yeast flakes or powder, but be sure you don't get brewer's yeast by mistake, as its quite similar in appearance.</span>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-70659228254775801422013-01-30T21:59:00.000-08:002013-01-30T22:03:33.505-08:00Strawberry Focaccia with Maple/Balsamic Carmelized OnionsSuch a lovely way to say <i>good bread</i>! I am always looking at bread recipes and have made Focaccia breads before but when I came across this recipe from <b>Saveur Magazine</b> online http://www.saveur.com/article/Recipes/Strawberry-Focaccia-with-Maple-Balsamic-Onions<br />
I couldn't resist. What would it taste like?<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="http://1.bp.blogspot.com/-dTUZlmkwqJI/UQn2IBK4eqI/AAAAAAAAAmc/3W8SuJcPtCM/s1600/2013-01-30+17.10.37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-dTUZlmkwqJI/UQn2IBK4eqI/AAAAAAAAAmc/3W8SuJcPtCM/s320/2013-01-30+17.10.37.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare to ENJOY!</td></tr>
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<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">SERVES 8</span></div>
<div style="font-size: 16px; min-height: 19px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
<div style="font-family: 'Trebuchet MS'; font-size: 16px;">
<span style="letter-spacing: 0.0px;"><b>INGREDIENTS:</b></span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1¼ oz package dry yeast</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 cup warm water (100–110 degrees F)</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 teaspoon honey</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">2½ cups flour</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 teaspoons kosher salt</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">¼ cup plus 5 Tbs olive oil, divided</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 medium sweet onion, quartered and thinly sliced (I used a med purple onion)</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">2½ teaspoons balsamic vinegar</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1½ teaspoons pure maple syrup</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1 cup strawberries, hulled and sliced lengthwise into 1/8–inch pieces</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">8–10 fresh basil leaves, sliced chiffonade (you remember:roll those leaves tightly and slice thinly!)</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">Coarse sea salt</span></div>
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<span style="letter-spacing: 0.0px;"><b>INSTRUCTIONS:</b></span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">1. Combine yeast, water and honey in a medium bowl; let rest for about 5 minutes, until bubbles form on the top. In a large bowl, whisk together the flour and kosher salt; set aside. Add ¼ cup of olive oil to the yeast mixture and stir to combine. Make a well in the center of the flour mixture and pour wet ingredients into dry. Stir well to combine, then turn dough onto a lightly flour surface and knead until dough is smooth and supple, about 10 minutes. Form dough into a ball and place it in a bowl greased with ½ tablespoon olive oil. Cover with a kitchen towel or plastic wrap, and let rest until the dough approximately doubles in size, about 1 hour.</span></div>
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<span style="letter-spacing: 0.0px;">2. Brush a 9x13–inch baking sheet with ½ tablespoon olive oil. Remove dough from bowl and press it into the sheet with your fingers until it touches the edges. Using your fingers, gently press indentations into the dough, all over the surface. Gently brush the dough with 2 tablespoons of olive oil; let rest, lightly covered, until it puffs up slightly, about 30 minutes.</span></div>
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<span style="letter-spacing: 0.0px;">3. Meanwhile, heat 1 tablespoon olive oil in a large skillet set over medium-low heat. Add the onion and cook, stirring occasionally, until browned and caramelized, 15–20 minutes. Stir in balsamic vinegar and maple syrup; let cook until liquid is evaporated, 2–3 minutes. Remove pan from heat and allow to cool slightly.</span></div>
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<span style="letter-spacing: 0.0px;">4. Preheat the oven to 450 degrees F. Lightly press strawberry slices into the top of the dough, then scatter onions and basil evenly across the top. *(see below) Drizzle remaining 1 tablespoon of olive oil over the top and sprinkle with sea salt to taste. Bake until the focaccia is golden, about 20 minutes. Remove from the oven and allow to cool slightly before cutting into pieces. Serve drizzled with more olive oil or spread with fresh goat cheese.</span></div>
<div style="font-family: Georgia; font-size: 14px;">
<span style="letter-spacing: 0.0px;">* I used the strawberries on the entire loaf but stopped about 3/4 with the onion and basil as I knew 'some' would not like the combination. I put rosemary, cracked pepper, sea salt and strawberries on the final 1/4 thinking I might like that with some nutella! Which I did. Also cream cheese. YUM. I believe you will enjoy this one. We certainly did! Thank you cookbook author Leah Koenig for this tempting strawberry sensation! </span></div>
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<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 20px;"><!--3--></span>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com1tag:blogger.com,1999:blog-1981929297288633979.post-79818639294068028282013-01-22T17:08:00.000-08:002013-01-22T17:08:10.555-08:00Chicken Tortilla Soup in the Slow CookerWinter seems to have settled in and I can't think of anything I would rather have than hot and spicy soups to warm me up!<br />
The past few nights we have been listening to a single owl 'hooting' most of the night. Last night it was pleasantly quiet and serene went we tucked in for the night and around 4 a.m. I was startled awake to the sounds of not one but three owls outside <i>communicating</i> with each other. It went on for awhile and suddenly strange 'Jurassic' noises and cackling sounds made me sit up and take notice. Then it was all quiet. I'll leave all reasons to your imaginations and get on with the soup...<br />
Do not be put off with the long list of ingredients. Most of this you will have in your well stocked kitchen. Run to the store the day before and grab the missing ingredients. The only thing I was missing was fresh lime and cilantro and they weren't needed until the soup was done.<br />
Prepare and leave for the day!!<br />
One pot cooking is better than meditation. :)<br />
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<b>Chicken Tortilla Soup in the Slow Cooker</b><br />
<b><br /></b>
<b>Ingredients:</b><br />
<b><br /></b>
1 24oz tin diced tomatoes<br />
1 24oz tin red enchilada sauce<br />
1 small can diced green chillies<br />
1 19 oz tin black beans<br />
1 cup frozen corn kernels<br />
1 med onion chopped<br />
3 cloves garlic chopped<br />
3 c rich chicken broth (Better Than Bouillon, tetra box, cubes or homemade)<br />
1T cumin<br />
1T chili powder (ancho or regular)<br />
1T oregano<br />
1/4 tsp pepper<br />
2 bay leaves<br />
1/2 tsp allspice<br />
1tsp cinnamon<br />
2 boneless, skinless chicken breasts<br />
1/2 c cilantro chopped<br />
2 limes, juiced or quartered and squeezed<br />
Garnishes: tortilla chips or sliced and fried fresh tortillas, sour cream or Greek yogurt, avocado slices, green onions<br />
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<b>Instructions:</b><br />
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Combine all ingredients up to and including chicken in the slow cooker (crock pot)<br />
Cook on High for 3-4 hours or Low for 6-8 hours<br />
Remove Chicken and pull apart with 2 forks and return to the cooker<br />
To each bowl add cilantro and lime wedges or juice and set out garnishes to serve.<br />
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<tr><td class="tr-caption" style="text-align: center;">Adding all ingredients for Chicken Tortilla Soup</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to slow cook Chicken Tortilla Soup</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Chicken Tortilla Soup</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MuLFrDTsshE/UP82xKGAFzI/AAAAAAAAAkc/ZHx-iLm0B8A/s1600/tortillasoup4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-MuLFrDTsshE/UP82xKGAFzI/AAAAAAAAAkc/ZHx-iLm0B8A/s320/tortillasoup4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Tortilla Soup</td></tr>
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<br />FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-61079354250849686602013-01-16T20:28:00.001-08:002013-01-16T20:28:43.431-08:00 Vegetable and Pork Egg RollsIt seems to be an Asian inspired few weeks for me and today I looked at the meat and poultry I had purchased from <a href="http://www.hopcottmeats.ca/">http://www.hopcottmeats.ca</a> ,my terrific local fresh butcher, and I had a pound of ground pork. Besides making wonderfully moist patties for the barbecue or meat loaf or added to spaghetti sauce, ground pork lends itself so well to Asian dishes. I had a package of egg roll wrappers in the fridge and was able to round up the other ingredients. I am reminded it makes sense to plan menus for the week and always have a well stocked kitchen.<br />
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Chinese Egg Rolls (Pork)<br />
Ingredients:<br />
1 lb ground pork or chicken or very fine strips of meat<br />
2 cloves minced garlic<br />
2 T minced ginger<br />
2T soya sauce<br />
2T sugar<br />
2T rice wine vinegar or sherry<br />
3T green onion chopped<br />
2 tsp cornstarch<br />
5-6 cups shredded cabbage and carrots (small bag of coleslaw mix substitute)<br />
3 cups bean sprouts<br />
1/2 cup chopped water chestnuts<br />
1/2 tsp red pepper flakes<br />
1/2 tsp black pepper<br />
dash 5 spice powder<br />
dash sesame oil<br />
add soya to moisten if too dry<br />
salt to taste after adding soya sauce<br />
egg roll wrappers<br />
small bowl with water and dash cornstarch (or use egg and water wash to moisten edge of egg roll before frying)<br />
veg oil for frying<br />
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Fry ground meat with garlic and ginger until no longer pink. Add next 5 ingredients. Mix well.<br />
Steam-fry shredded veg until wilted. Add sprouts and chestnuts. Add next 4 ingredients.<br />
Mix meat and veg mixtures together.<br />
Add soya sauce if mixture is too dry. Mine was fine at this point and I didn't want it to be too wet and weep through the wrappers. I abhor splattering oil in my kitchen!<br />
On a clean surface put 1 wrapper with a point facing you. Put about 1/3 cup filling on the bottom 1/3 of the wrapper and fold away from you, wrapping one side in and then the other. It should look like an open envelope now. Before making the final turn moisten the edges with the water or egg mix and lay it folded edge down and proceed to make as many rolls as you will be using right away. If you make them all up, you can freeze them and deep fry later.<br />
I made 6 which gave us 3 each and that was very filling!<br />
Fry in about 1 inch of veg oil at 350 degrees until brown on 1 side, turn and repeat. Drain on paper towels.<br />
Serve with plum or sweet and sour sauce or honey mustard or rice wine and ginger threads.<br />
I made a quick sweet and sour sauce with 1/4 c ketchup, 1/4 c soya sauce, 1/4 c rice wine, 1/4 c sugar and 1/4 c pineapple juice mixed with 1 T cornstarch and 1/4 c water to thin. Heat until thickened and thin if necessary with water.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ground Pork, Ginger and Garlic</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Veg, Sprouts, Water Chestnuts, Pork Mix, Spices</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Egg Roll Wrapper facing you</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Filling on bottom 1/3 of wrapper</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Final roll, brush with water or egg mixture and lay facing down</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready to Fry</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sweet and Sour Sauce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hot and Tasty!</td></tr>
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<br />FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-10302370416995481092013-01-13T19:31:00.003-08:002013-01-13T19:31:37.975-08:00KFC please move over....This needs a new name, Double Crunch Honey Garlic Chicken sounds Asian, which this is not. It's far closer to a deep fried chicken breast with a honey garlic dip aka KFC. It's really good. It's cold outside which requires spicier, full flavored foods, don't you think? I called my mom, she was having rigatoni loaded with a pork and beef sauce and even at 5PM was wearing cozy pj's and her sweatshirt. I could relate. It was already too late to put on a slow simmering pot of chili or curry, but I had chicken breasts thawed. Double Crunch Honey Garlic sounded good and you will see as the coating ingredients come together that it is loaded with flavors. Tongue-tingling flavors. I was surprised and pleased it was better than I anticipated. Don't you love it when that happens. The last recipe I made was a spicy Mexican version which I also loved and of course who hasn't tried the Asian version of honey garlic take-out chicken? I must post the Mexican version so you can compare it to this recipe.<br />
Recipe adapted from <a href="http://www.nlrockrecipes.com/2010/04/double-crunch-honey-garlic-chicken.html">http://www.nlrockrecipes.com/2010/04/double-crunch-honey-garlic-chicken.html</a><br />
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Ingredients:<br />
4 large boneless chicken breasts sliced horizontally, seasoned with salt and pepper<br />
Flour mixture:<br />
2 c flour<br />
4 tsp salt<br />
4 tsp pepper<br />
2 tsp thyme<br />
2 tsp sage<br />
1 tsp cayenne<br />
1 tsp onion powder<br />
1 tsp garlic powder<br />
3 T ginger<br />
2T nutmeg<br />
2 T paprika<br />
This mixture makes a little more than you will need for 4 chicken breasts so dump in portions into your dredging bowl. Save the remainder in the freezer for the next time you make this.<br />
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Egg wash:<br />
2 eggs<br />
4T water<br />
Directions:<br />
Dredge chicken breasts in flour mix, then egg was, then flour mix, coating well.<br />
heat about 1/3 c oil in large fry pan until med hot and begin frying the coated chicken breasts until dark golden brown turning after about 4-5 minutes each side.<br />
Drain cooked chicken on a wire rack over a paper towel while the sauce is heating up.<br />
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Sauce:<br />
In a med pot add<br />
2 T olive oil<br />
3-4 cloves chopped garlic<br />
Cook to soften but not brown the garlic<br />
Add<br />
3/4 c honey<br />
1/4 c soya sauce<br />
1 tsp black pepper<br />
Simmer together for about 8 minutes, remove from heat and allow to cool and thicken. Reheat and dip the chicken in the sauce and serve over rice or noodles and with steamed greens.<br />
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<br />FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-80845981965135073052013-01-12T16:36:00.000-08:002013-01-12T17:32:59.192-08:00Mongolian Beef<br />
It started out with the crockpot eyeing me. I was debating on putting a stew in there and waiting for the magic to happen but honestly I had a craving for Chinese.<br />
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I found a recipe for crock pot Mongolian Beef but suddenly it was afternoon (funny how that happens, oh, you Pinterest and FB junkies) and I needed a quicker fix! </div>
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I found a recipe at Table for Two as it were and I adapted it ever so slightly.</div>
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<a href="http://www.tablefortwoblog.com/2013/01/07/take-out-fake-out-mongolian-beef/">http://www.tablefortwoblog.com/2013/01/07/take-out-fake-out-mongolian-beef/</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Mongolian Beef with Rice and Spinach</td></tr>
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Take-Out, Fake-Out Mongolian Beef</div>
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4 healthy servings in under 30 minutes</div>
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Oil for frying</div>
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1T ginger minced</div>
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3 cloves garlic minced</div>
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1 onion, chopped</div>
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3/4 c low sodium soy sauce</div>
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1 c water</div>
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sesame oil a few drops</div>
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1 1/4 c dark brown sugar</div>
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1 1/2-2 lbs flank steak partially frozen and sliced across the grain</div>
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1/2 c cornstarch</div>
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green onions sliced</div>
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In a small saucepan over med heat, add 2 t veg oil and sauté ginger, garlic and onion about 2 minutes. Add soy, water, brown sugar and stir to combine. Bring this mix to a boil for about 3 minutes then remove and set aside.</div>
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In a large bowl toss sliced steak with cornstarch and place in fridge for about 10 minutes to allow cornstarch to stick to the steak.</div>
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After 10 minutes in a large pan, heat 1/4-1/2 cup of oil and in batches sear the steak on both sides. Do not cook through. Remove and place on plate with paper towel as you do the same to all the steak. Pour off any excess oil in the pan.</div>
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Place the pan back on the burner over med heat and add the sauce, bringing it to a boil. Add in the steak slices and coat with the sauce. The sauce will begin to thicken and shine.</div>
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Serve hot over rice or noodles and add onions. Add greens (spinach, broccoli, bok choy) to complement this highly fragrant and delicious meal. I hope you have leftovers because they make a great lunch next day and another chance to practice with chopsticks.</div>
FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-58095280824059810092013-01-11T16:15:00.000-08:002013-01-12T17:33:38.210-08:00New Year New Posts begin<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Mongolian Beef</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fL_1FzOeI0A/UPCmN4_ayDI/AAAAAAAAAhE/rx-aLeMtUtk/s1600/mail-3.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-fL_1FzOeI0A/UPCmN4_ayDI/AAAAAAAAAhE/rx-aLeMtUtk/s200/mail-3.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon Wrapped Burger</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PgSVNXcvdeY/UPCm4MmnXsI/AAAAAAAAAhs/q1YDLS6VPdc/s1600/mail-9.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-PgSVNXcvdeY/UPCm4MmnXsI/AAAAAAAAAhs/q1YDLS6VPdc/s200/mail-9.jpeg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Pho<br />
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<span style="font-size: small;">Funny how you think January will never get here. I'll never get through December with all the baking, shopping, family happenings BUT here we are welcoming 2013. </span><br />
<span style="font-size: small;">Whether you are feeling pensive, melancholy or looking forward to another year of possibilities, there is nothing one can do to stop the march of time. </span><br />
<span style="font-size: small;">So, I say we eat well, eat often and love those who love us, with abandon. Perhaps try a little harder to love those who ignore us or don't seem interested in us. </span><br />
<span style="font-size: small;">Keep up our strength for each day with prayer and exercise and hugs.</span></td></tr>
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I have been baking less since the first few weeks of December but ultimately cooking more. More main dishes and, after all, this cold season demands more soups and stews and other hearty fare, wouldn't you agree?<br />
This week it has been <i><b>Mongolian Beef, Chicken Pho, Bacon Wrapped Burgers.</b></i> Yum to all!<br />
RECIPE:<br />
Chicken Pho<br />
(adapted from Love and Olive Oil)<br />
<a href="http://www.loveandoliveoil.com/2010/01/quick-vietnamese-chicken-pho.html">http://www.loveandoliveoil.com/2010/01/quick-vietnamese-chicken-pho.html</a><br />
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Makes 4 large servings<br />
<a href="http://3.bp.blogspot.com/-Hj6WYDsvbgo/UPCmtH9X8DI/AAAAAAAAAhU/s4oz8W8J2-0/s1600/mail-6.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-Hj6WYDsvbgo/UPCmtH9X8DI/AAAAAAAAAhU/s4oz8W8J2-0/s200/mail-6.jpeg" width="200" /></a><br />
Ingredients:<br />
1 lb dried rice vermicelli<br />
<br />
Soup Base:<br />
2 T whole coriander seeds<br />
5 whole cloves<br />
2 whole star anise<br />
2 T heaping chicken bouillon in 2 Q water or 2 Q chicken stock<br />
2 chicken breasts (boneless, skinless is my choice)<br />
1 whole onion<br />
2 garlic cloves<br />
<a href="http://3.bp.blogspot.com/-3DhnI6KAXcY/UPCmp5-yrUI/AAAAAAAAAhM/VCWhmVf8L88/s1600/mail-5.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-3DhnI6KAXcY/UPCmp5-yrUI/AAAAAAAAAhM/VCWhmVf8L88/s200/mail-5.jpeg" width="200" /></a>2-3 inch chunk of ginger smashed<br />
1 T heaping brown sugar<br />
1 T fish sauce<br />
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Accompaniments:<br />
2 c bean sprouts<br />
fresh cilantro<br />
fresh mint<br />
fresh grn onion<br />
fresh Thai or reg basil<br />
1/2 lime cut in 4<br />
chili flakes<br />
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Directions<br />
If using whole seeds toast until fragrant about 2-3 min and remove from heat.<br />
In a large pot add spices, stock, chicken, onion, garlic, ginger, sugar, fish sauce.<br />
Bring to a boil and reduce heat to med low and let simmer at least 20 min.<br />
Remove chicken and shred the meat.<br />
Taste the broth and add sugar or fish sauce to taste.<br />
Strain the broth and discard the solids.<br />
Prepare the rice noodles as per directions.<br />
Ladle the broth into bowls. Divide the chicken and noodles into each bowl. Top with sprouts and other add-ins to taste.<br />
Thoroughly enjoy!<br />
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<br />FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-29204701890479193502012-10-17T16:27:00.001-07:002012-10-17T16:27:54.028-07:00Keeping Garden Chickens - Selecting Your Chickens<iframe allowfullscreen="" frameborder="0" height="344" src="http://www.youtube.com/embed/GjTLPYkH0K4?fs=1" width="459"></iframe>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-59473078805146210902012-04-08T13:10:00.001-07:002012-04-08T13:10:04.079-07:00Mennonite Girls Can Cook: Hot Cross Buns (a little late but I am going to make them this week!)<a href="http://www.mennonitegirlscancook.ca/2012/04/hot-cross-buns.html?spref=bl">Mennonite Girls Can Cook: Hot Cross Buns</a>: I broke the tradition a few days early and made my Hot Cross Buns in the beginning of the week. My Mom made them every Easter and we a...FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-14549801506625181212012-04-02T18:47:00.001-07:002012-04-02T18:47:56.209-07:00Bring Back My Bar<a href="http://www.scentsy.net/bring-back-my-bar#.T3pWweyKUdg.blogger">Bring Back My Bar</a>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-55797504498658590222012-04-01T19:17:00.000-07:002012-04-01T19:18:33.740-07:00Palm Sunday<div class="separator" style="clear: both; text-align: center;">
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We celebrate Jesus triumphal entry into Jerusalem today as we begin the week of Easter.<br />
It also happens to be April Fools Day. Did you play a trick? Have a little fun? Hope so. My sister had her husband peeking behind bushes looking for a deer that wasn't there. I was all set to drop a spider from the ceiling but woke up to snow, a joke on it's own. The weather went from worse to bad to good, ending with a lovely clear and mainly sunny day. Cool enough to have shepherd's pie for dinner and munch on a deluxe peanut butter, chocolate chip, pb cup cookie for dessert.<br />
Had my favorite cutie girls here for a day and we made up a few batches of Easter bark. Oh my, so pretty and so many possibilities. We kept it simple with lovely Spring colors and pastel m&m's, but you could add pretzels, vanilla or chocolate oreos and drizzle white chocolate overall. For that matter, you could use dark chocolate as well, but I love the paleness of this one. Tomorrow I will break it up, put it in little clear bags and wrap it with Easter ribbon I picked up at Michael's. Then I'll try and save it until next weekend....<br />
Easter Bark<br />
3 or 4 bags of melting chocolate (I used white,pink, yellow, lilac and turquoise)<br />
2 bags of Spring colored m&m's (I also plan to use the speckled egg m&m's)<br />
-Melt each color separately about 40 sec in the microwave (being careful to not quite melt them and then stir like crazy while they finish melting)<br />
-Pour random blobs on a wax paper lined large cookie sheet making sure to have some of each color on all areas<br />
-Sprinkle with m&m's (add cookies and pretzel sticks, if using) <br />
-Swirl with a toothpick to make all those lovely paisley patterns<br />
-Cool in the fridge about 10 minutes<br />
-Break into chunks<br />
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<br />FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com1tag:blogger.com,1999:blog-1981929297288633979.post-48255396896576538012012-03-21T22:42:00.000-07:002013-01-12T21:34:08.053-08:00Happy Neufchatel DayYou didn't know? Just kidding, of course but I was whipping out appetizers and desserts and it seemed I went through about 6 kilo of Neufchatel. Lucky girl, I am. The Neufchatel being made at Golden Ears CheeseWorks is superb for baking.<br />
I was also asked to use and review a product made by C-Dubs Get Naked Rubs. I loved the freshness and flavor of the BBQ Rub I chose for the appetizer. I was perplexed with what to make as I have seen the grape/basil leaf/gouda mix on a toothpick but I knew that children would accompany their parents to the open house at Fuller Watson this evening so decided to make something more 'kid-friendly'. At the same time I needed it to fit the venue of the gorgeously re-modeled store. <br />
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<tr><td class="tr-caption" style="text-align: center;">Pretzaco Cheese Balls</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Aren't they cute?<br />
<u>Appetizer</u><br />
I rolled mini Neufchatel Cheese balls flavored generously with C-Dubs BBQ Rub (www.cdubsrub.com) in crushed Spicy Nacho Doritos and stuck them with a pretzel. So simple, so delicious. No mess, no fuss and certainly "kid-friendly". Moms not worried about choking hazards is a good thing. I think they would be wonderful with a glass of wine or a cold beer for the adults.<br />
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Since there would be over 100 people milling about at the open house, I needed a simple dessert that would showcase the cheese. Neufchatel to the rescue. For those of you used to putting cheesecake together with regular creme cheese, please take note. Neuchatel is luscious, creamy and rich and once you try it you will be hooked. Normally I make cheesecake in 6inch tall springform pans or a standard 10 inch but for samplers I used 2 9x13 inch pans lined with parchment.<br />
<u>Cheesecake</u> for 1 9x13 pan<br />
Crust:<br />
2 c graham cracker crumbs<br />
1/4 c sugar<br />
1/2 c unsalted butter, melted<br />
Filling:<br />
1 kilo Neufchatel<br />
1 c sugar<br />
3 T all purpose flour<br />
5 large eggs, room temperature<br />
1/3 c heavy whipping cream (I use creme fraiche)<br />
1 T lemon zest<br />
1 1/2 tsp pure vanilla extract<br />
Preheat oven to 350 degrees<br />
<i>For the crust</i> mix all together and spread over bottom of 9x13 pan lined with parchment paper. (If using a springform pan, grease sides and bottom and bring the crumbs up about an inch on the sides)<br />
Refrigerate while you make the filling.<br />
<i>For the filling</i> place Neufchatel, sugar, flour in mixing bowl and beat until smooth, about 2-3 minutes. Add the eggs, one at a time, beating well after each one. Scrape the sides of the bowl well, add the creme, lemon zest, vanilla and beat until incorporated. Remove the crust from the fridge and pour in the filling. Place cheesecake in the 350 degree oven.<br />
<i>Bake</i> 15 minutes and then turn the oven down to 250 degrees. Cook approximately 60 minutes more (60-90 minutes for a 6inch tall springform or 10 inch round) until firm on the edges and slightly wobbly in the centre. Remove from the oven and cool on a wire rack.<br />
Let cool completely and then put in fridge overnight. If possible cool at least several hours before cutting.<br />
For the samples I kept it plain but normally would have used a blueberry sauce which compliments the lemon so beautifully. We have a 'lime peppa chocolate sauce' at work that swirls on cheesecake and is such a unique flavor burst! Of course you can eat this 'plain' ( an understatement) or with your favorite topping (strawberry, caramel, crushed belgian chocolate bars, toasted nuts...)<br />
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<tr><td class="tr-caption" style="text-align: center;">Neufchatel Cheesecake Samplers ready to party</td></tr>
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To go along with the theme I also made 150 mini quiche and 2 litre containers of Feta Dip. Recipes to follow....I need a little break. I'm all mini'd out! :)<br />
Be sure to visit <a href="http://goldenearscheeseworks.com/">http://goldenearscheeseworks.com</a> for some of the finest cheeses made locally and a whole host of interesting products.<br />
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<br />FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-61973312127842769632012-03-20T15:30:00.001-07:002012-03-20T15:30:45.377-07:00ShowFood Chef: Olive & Smoked Gouda Gougere - Perfect Party Pal<a href="http://www.showfoodchef.com/2011/03/olive-smoked-gouda-gougere-perfect.html?spref=bl">ShowFood Chef: Olive & Smoked Gouda Gougere - Perfect Party Pal</a>: Have you made Gougere lately (or at all)? I think they're the perfect little appetizer for a party, a family movie night, a tea, a bridal<br />
Really love these little guys, I have been making Gouda gougere for several months now and can't keep them around more than a day!FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-16633051809310427602012-03-14T16:59:00.000-07:002012-03-14T16:59:29.552-07:00Will You Marry Me? CheesecakeHonestly, I never thought I could feel the pressure of another persons request. Until. The call came in to make a cheesecake for someone whose fiancee had tried cheesecake everywhere, yes, around the globe, and had never been able to recreate 'the' taste she had experienced from one particular cheesecake. Armed and ready with the very best neufchatel cheese, creme fraiche and eggs, I whipped and beat and stirred and poured the filling in my wonderful aluminum 8 inch cheesecake pans (yes, I made more than 1, what if one cracked or fell or was uneven!?). The results were....well...great. I whipped up a little blueberry lemon sauce on the side not knowing what she might like. Keep it plain. real. simple.<br />
A call came in to ask if we could write on the cake...they said no. I waited for our customer to arrive because I had a feeling. He came in, his face a little swollen on one side, shy but expectant. I asked what he might have liked on the cake..her name..Happy Birthday? He answered, actually I was hoping it would say....pause...breath intake....<i>Will You Marry Me?</i> How could I say no to that. Could I be responsible for breaking his dream? No. period.<br />
I put Will You Marry Me in raspberry coulis and as I spelled out Marry the 'y' turned into a heart. awwwwww.<br />
We packed the cake in it's clear shell, stuffed it in a box lined with blues and purple tissue and sent him on his way. Did he get a YES? Don't know yet. Did I explain the swollen jaw? He had an abcess. Ouch!<br />
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Will You Marry Me? A Cheesecake Story needs a happy ending....FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-25760003215778818502012-03-08T21:30:00.000-08:002013-01-12T21:35:11.303-08:00Golden Ears Cheeseworks by dayBusy Baking<br />
I've had a busy 6 months baking 3 days a week at Golden Ears Cheeseworks / <a href="http://goldenearscheeseworks.com/">http://goldenearscheeseworks.com</a>. The wonderful thing is I have been fortunate enough to use the most wonderful(they should win an award!!) neufchatel, gouda, cheddar, feta, creme fraiche, milk, unsalted butter and the list goes on. How could my cheese buns, cakes, cookies, dips, soups not turn out? I have been blessed.<br />
I was able to formulate my recipes using their products. We have been serving up poutine the past month and it has been well received. Festival Du Bois was this past weekend and we provided over 250 pounds of curds to be used with their poutine. Should that bring a few new customers out our way....I think so.<br />
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I will be leaving my big demo kitchen to be back home baking very soon and honestly, I will miss everyone and everything about Cheeseworks. It is not everyday that you find work that is satisfying. But I know my baking will continue, my blogging will become less erratic, spring is in the air and gardening is on the horizon again. Stay tuned.FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com1tag:blogger.com,1999:blog-1981929297288633979.post-77788630456924852262011-12-21T20:30:00.000-08:002011-12-21T20:30:43.226-08:00Stacey Snacks<a href="http://www.staceysnacksonline.com/#.TvKyZuavKlA.blogger">Stacey Snacks</a>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-279182192401903652011-07-02T22:40:00.000-07:002011-07-02T22:40:01.810-07:00Have Plums, Will Platz!The black plums were on special today and so it was easy to see what I would be making. Plum Platz, not the cakey recipe but the crispy, chewy pastry crust, topped with plums and crumble topping. This recipe was given to me by my daughter via a friend who remembered Mennonite style baking treats. It's an easy to prepare dessert. We served it warm with a scoop of vanilla frozen yogurt. You know you want some and being as it is made on a large cookie sheet, I could have shared...<br />
Plum Platz<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AxOsPuelEjc/ThAAfv5wONI/AAAAAAAAAdw/I80MAzWlb5A/s1600/plum+platz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-AxOsPuelEjc/ThAAfv5wONI/AAAAAAAAAdw/I80MAzWlb5A/s320/plum+platz.jpg" width="320" /></a></div>Crust:<br />
<br />
2 3/4 cups flour<br />
3/4 tsp salt<br />
3/4 tsp sugar<br />
3/4 cup cold butter<br />
3/4 cold water<br />
<br />
Mix crust ingredients as you would for a pie crust<br />
(Adding water after butter has been cut in with a pastry blender)<br />
After adding water stir until it becomes dough. (never handle with your hands, JUST LIKE A PIE PASTRY.)<br />
Pat into a well greased (I also use parchment paper) cookie sheet.15" X 10"<br />
* i take this recipe and and increase by 1 1/2 and use a 17" X 11" cookie sheet*<br />
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2 pints of prune plums washed , halved and pitted.<br />
Laid inside up.<br />
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Topping:<br />
<br />
1 cup sugar<br />
2/3 cup flour<br />
1/3 cup cold butter<br />
Blend with a pastry blender until it's a fine crumbly texture.Sprinkle over plums and bake at 400 for 35-40 minutes.<br />
<br />
Cool completely before cutting into squares.<br />
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Notes:<br />
If you use frozen fruit increase flour for topping to 1 cup and if you use peaches increase to 1 1/2 cups.<br />
You can use almost any fruit you like. Tart Cherries, apples (add a bit of cinnamon for apples)or nectarines for example.<br />
- I recommend sour cherries, apricots or plums for the <br />
filling. Apples would also work well. Try any fruit <br />
you like! Apparently the South American Mennonites use<br />
bananas or other tropical fruit.FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-32630699013483933952011-04-24T15:31:00.000-07:002011-04-24T15:31:40.394-07:00My 2 Cents: Glorious Day (Living He loved me) ~Casting Crowns<a href="http://my-2-cents.blogspot.com/2011/04/glorious-day-living-he-loved-me-casting.html">My 2 Cents: Glorious Day (Living He loved me) ~Casting Crowns</a>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-49794379821756322312011-03-04T16:30:00.000-08:002011-03-04T16:30:19.906-08:00Pumpkin Spice Granola ola!<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>
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin Spice Granola</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>I'm not going to talk weather today!<br />
Suffice to say, it is still wintery. 'Nuf said...Anything goes with granola, you add your favorites, leave out what you want, but the coming together of toasted oatmeal and all the spices make this delightful! The pumpkin flavor is not overpowering, it might have taken the place of applesauce and honey for moistening. I enjoy this recipe and I think you will too. My mom, who is a basic granola fan, was very enthused upon trying this. This would be ideal in a ziplock bag when you or family go for a hike or need a snack on any outing.<br />
I use my Pumpkin Spice Mix that I keep for muffins and pie. The recipe follows:<br />
<i>Makes 2 tablespoons</i> <br />
1 tablespoon ground cinnamon<br />
2 1/2 teaspoons ground ginger<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground allspice<br />
1/2 teaspoon ground nutmeg<br />
Blend ingredients together and store in an airtight container.<br />
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<div class="georgia14" style="margin-bottom: 10px;"><b> The Granola</b></div><div class="georgia14" style="margin-bottom: 10px;"></div><div class="georgia14" style="margin-bottom: 10px;"><b>Makes about 5 cups (large batch for you and friends!: 15 cups)</b></div><div class="georgia24"><b><span style="font-size: small;">Ingredients</span></b></div><div style="line-height: 18px; margin-top: 12px;"><ul style="list-style-image: url("http://www.oprah.com/images/articles/Bullet_14pt_666e72_082510.png"); list-style-position: inside; margin: 3px 0px 15px 3px; padding: 0pt;"><li>3/4 cup canned pumpkin puree (large batch: 2 1/4 cups)</li>
<li>1/2 cup packed dark brown sugar (large batch: 1 1/2 cups)</li>
<li>2 Tbsp. canola oil or olive oil (large batch: 6 Tbsp.)</li>
<li>1 Tbsp. vanilla extract (large batch: 3 Tbsp.)</li>
<li>2 tsp. pumpkin pie spice (large batch: 6 tsp.)</li>
<li>1 tsp. ground cardamom (large batch: 3 tsp.)</li>
<li>1 tsp. kosher salt (large batch: 3 tsp.)</li>
<li>3 cups old-fashioned rolled oats (large batch: 9 cups)</li>
<li>1 cup roughly chopped pecans (large batch: 3 cups)</li>
<li>1 cup pistachios (optional; large batch: 3 cups)</li>
<li>1/2 c pepitas, flax seeds (optional; large batch 2 c) </li>
<li>1 cup golden raisins (large batch: 3 cups)</li>
<li>1 cup dried cranberries (optional; large batch: 3 cups)</li>
<li>I added a little crystallized ginger because I wanted to! ;) </li>
</ul></div><div class="georgia18" style="margin-top: 30px;">Directions</div><div style="line-height: 18px; margin-bottom: 30px; margin-top: 10px;"><i>Total time: 45 minutes</i><br />
<br />
Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper (3 pans for the large recipe); set aside.<br />
<br />
In a large bowl, whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice mix , cardamom, and salt. Add oats, pecans, and pistachios, flax seed, pepitas (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in an airtight container(s). Freezes well.</div><div style="line-height: 18px; margin-bottom: 30px; margin-top: 10px;">I love this served with Greek yogurt. If you have any left by summer ( you may have to make more!) imagine it with fresh raspberries and the yogurt. Smacks of desert!</div><h2 style="color: #343434;"><br />
</h2>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-59344850192457017822011-03-02T13:16:00.000-08:002011-03-02T13:16:28.599-08:00Big Cookie Dreamin'<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://lh4.googleusercontent.com/-LrafS4QXxCc/S9dhtsIqU7I/AAAAAAAAATY/1MZQ8Ps30Oo/s1600/Big+Dad%2527s+Cookie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-LrafS4QXxCc/S9dhtsIqU7I/AAAAAAAAATY/1MZQ8Ps30Oo/s320/Big+Dad%2527s+Cookie.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Big Anzac Cookie</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><span style="font-family: "Trebuchet MS",sans-serif;">March is here, snow is melting, forecasting more this week! Yikes, I need cookies to calm down. My confession </span>for today: I can't help myself, big cookies are my dream. Some like having 2 or 3 little cookies to nibble on. Dainty, tasty, tea time sweets. Not me. I want a huge, honkin' 5 inch cookie that's all mine, no sharing. I have several recipes that I make but perhaps my favorites are the Anzac, the Peanut Butter Milk Chocolate Chip with Peanut Butter Cups chopped in and the Sugar Cookie with hard icing. Oh, and maybe the Oatmeal Raisin.<br />
<h6 class="uiStreamMessage" data-ft="{"type":"msg"}" style="font-family: "Trebuchet MS",sans-serif; font-weight: normal;"><span style="font-size: small;"><b><span class="il">Anzac</span></b><br />
New Zealand cooking: 1T=4t<br />
1 c flour<br />
1 c rolled oats<br />
1 c unsweetened coconut<br />
3/4 c brown sugar<br />
2T golden syrup<br />
1/8 tsp salt<br />
1 t b soda<br />
1/2 c butter, chopped<br />
<br />
melt butter and syrup, remove<br />
in large bowl mix flour, oats, sugar<br />
combine soda and 2 T water in a bowl<br />
stir into butter, might be frothy, add to flour mixture and stir well<br />
350 degrees, parchment covered cookie sheets, 15-18 minutes, 8 cookies use large scoop and flatten</span></h6><h6 class="uiStreamMessage" data-ft="{"type":"msg"}" style="font-family: "Trebuchet MS",sans-serif; font-weight: normal;"> </h6><h6 class="uiStreamMessage" data-ft="{"type":"msg"}" style="font-family: "Trebuchet MS",sans-serif; font-weight: normal;"><span style="font-size: small;">Parchment paper 6 cookies per sheet, cool on sheet about 10 min before cooling on racks.<br />
<br />
<b>Peanut Butter Cookies</b><br />
1 1/4 c flour<br />
3/4 t baking soda<br />
1/2 t baking powder<br />
1/4 t salt<br />
1/2 c unsalted butter<br />
1 c peanut butter (I love crunchy)<br />
3/4 c sugar<br />
1/2 c brown sugar<br />
1 egg<br />
1 T milk<br />
1 t vanilla<br />
1/2 c milk choc chips<br />
1/2 c peanut butter cups (6 full size, cut in 1/4)<br />
<br />
mix dry<br />
beat butter<br />
add sugars<br />
add egg<br />
stir in milk and vanilla<br />
add dry<br />
add choc and peanut butter cups<br />
350 degrees 16-18 min 12 cookies, use large scoop, flatten with sugar and fork marks<br />
</span></h6>FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-52363443890896446062011-02-28T22:00:00.000-08:002011-02-28T22:00:10.018-08:00The Hip Subscription: Meat & Bread. Need we say more?<a href="http://hipsubscription.blogspot.com/2011/02/meat-bread-need-we-say-more.html?spref=bl">The Hip Subscription: Meat & Bread. Need we say more?</a>: "If you're like us and like both meat and bread, especially together, then you must make your way to Meat & Bread in Gastown. The r..."FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0tag:blogger.com,1999:blog-1981929297288633979.post-8052390399724613572011-02-27T22:10:00.001-08:002011-03-02T08:51:33.138-08:00Beef Barley Soup and more<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="http://1.bp.blogspot.com/-jo3nwUOyYiE/TWs8UEMf_fI/AAAAAAAAAZ8/c8Pv21g2qQk/s1600/beef%2Bbarley%2Bsoup-724058.jpg" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5578618878849711602" src="http://1.bp.blogspot.com/-jo3nwUOyYiE/TWs8UEMf_fI/AAAAAAAAAZ8/c8Pv21g2qQk/s320/beef%2Bbarley%2Bsoup-724058.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Barley Soup</td></tr>
</tbody></table>Will this snow day ever end? We are still experiencing much to much hail, sleet and freezing rain for my liking. I haven't seen a blade of grass in a week. I'm having to hand pick periwinkle leaves for my hens as they demand their healthy greens as well. So, soup has been on the menu this week. I have made Chicken Tortilla Soup in the Vita-Mix (if you don't have a Vita-Mix yet, this soup alone is worth the price tag!), Italian Sausage and Kale Soup (even better than Olive Garden) and Beef Barley Soup. My favorite is the Tortilla Soup. It comes together in under 10 minutes and tastes as though I had been slaving for hours in the kitchen. I just need a mariachi band playing in the background. Ole. Would you like the recipe? I'll post it today.FlavoredFlourhttp://www.blogger.com/profile/15451848599589326416noreply@blogger.com0