tag:blogger.com,1999:blog-85777524169677370912024-03-13T20:27:10.855-07:00Cook It Simple, Cook It NowMilt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-8577752416967737091.post-23960244791907524262017-12-30T14:47:00.001-08:002017-12-30T14:47:38.658-08:00Beer Bread<h1>Beer Bread</h1>
<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-2mKVpYpOCB4/WkgW89WHkvI/AAAAAAAAXnM/d1ehlDgO5F05VTtvfvfiJerR3PmrjZdigCLcBGAs/s1600/beer-bread--5358916342_16038cae50_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-2mKVpYpOCB4/WkgW89WHkvI/AAAAAAAAXnM/d1ehlDgO5F05VTtvfvfiJerR3PmrjZdigCLcBGAs/s1600/beer-bread--5358916342_16038cae50_z.jpg" data-original-width="400" data-original-height="268" /></a></div>
<p>No yeast (aside from a can of beer), no kneading, no waiting! Makes a golden, textured crust, easy to customize with herbs, cheese, veggies or meats.</p>
<h2>Ingredients</h2>
<ul>
<li>3 cups all-purpose flour</li>
<li>1 Tablespoon baking powder</li>
<li>1 ½ teaspoons salt</li>
<li>4 Tablespoons sugar</li>
<li>12 ounces beer, any kind</li>
<li>3 tablespoons butter</li>
</ul>
<p>Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.</p>
<p>In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork.</p>
<p>Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands).</p>
<p>Scrape dough into prepared loaf pan.</p>
<p>Melt butter and brush across top of dough. </p>
<p>Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean. (Bake time may vary with beer type.)</p>
<hr>
<p>Thanks!</p>
<cite>Honest Fare / http://honestfare.com/beer-bread-2 / accessed December 30, 2017</cite>
<cite>Mark Bonica / https://www.flickr.com/photos/23119666@N03 / "beer bread" / https://flic.kr/p/9axR8m / CC BY 2.0 / https://creativecommons.org/licenses/by/2.0/
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-75025006019031470982017-12-17T18:50:00.000-08:002017-12-17T19:43:14.973-08:00Quiche with Rice Crust<h1>Quiche with Rice Crust</h1>
<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-TZmg6ENWAOk/Wjcseac_e_I/AAAAAAAAXkQ/8le3FL5H_jERjL3aflU_mQ8xnheh8g6vgCLcBGAs/s1600/quich-with-rice-crust--400x305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-TZmg6ENWAOk/Wjcseac_e_I/AAAAAAAAXkQ/8le3FL5H_jERjL3aflU_mQ8xnheh8g6vgCLcBGAs/s1600/quich-with-rice-crust--400x305.jpg" data-original-width="400" data-original-height="305" /></a></div>
<p>Simple, tasty quiche pie with rice crust.</p>
<h2>Rice Crust</h2>
<ul>
<li>2 cups cooked rice</li>
<li>1 1/2 ounces grated cheese</li>
<li>1 egg</li>
</ul>
<p>Combine all and pat into greased pan, bake at 425° for 15 minutes.</p>
<h2>Quiche</h2>
<ul>
<li>1 cup grated cheese</li>
<li>3 eggs</li>
<li>1 cup milk (or cream, sour cream, cottage cheese, or yogurt)</li>
<li>Salt and pepper to taste</li>
<li>Filling: 1 cup meat or vegetables, chopped</li>
</ul>
<p>Beat eggs, milk, and seasonings. Spread filling in crust, top with cheese, and cover with egg mixture. Bake at 425° for 10 minutes, then 350° for 45 minutes.</p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-62288448355382803372017-12-10T20:42:00.000-08:002017-12-17T18:52:38.044-08:00Cauliflower Crust Pizza<h1>Cauliflower Crust Pizza</h1>
<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-PYKezbNOVIU/Wi4MUnUsPoI/AAAAAAAAXgY/Z0TIZUy0V1M2Z6m51j1JGHOxcHqkPEKggCLcBGAs/s1600/cauliflower-pizza-crust--7155061500_1da1e479ac_z--400x307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-PYKezbNOVIU/Wi4MUnUsPoI/AAAAAAAAXgY/Z0TIZUy0V1M2Z6m51j1JGHOxcHqkPEKggCLcBGAs/s1600/cauliflower-pizza-crust--7155061500_1da1e479ac_z--400x307.jpg" data-original-width="400" data-original-height="307" /></a></div>
<aside>This is so very tasty! Labor-intensive, but worth it, for sure. Perhaps a food processor, or some other device would work well in preparing the cauliflower. We use a simple handheld grater to rice the heads of cauliflower, and it takes a bit of time, and it requires care to avoid scraping your knuckles and fingertips. But, it is delicious!</aside>
<p>This recipe makes a medium sized pizza, serving perhaps two at most.</p>
<h2>Ingredients</h2>
<ul>
<li>1 cup cooked, riced cauliflower</li>
<li>1 cup shredded mozzarella cheese</li>
<li>1 egg, beaten</li>
<li>1 tsp dried oregano</li>
<li>1/2 tsp crushed garlic</li>
<li>1/2 tsp garlic salt</li>
<li>Olive oil (optional)</li>
<li>Pizza sauce, shredded cheese and your choice of toppings</li>
</ul>
<p>Note: toppings will be placed on the pizza after the crust is baked, then broiled only a few minutes until the cheese is melted. Plan to pre-cook the toppings.</p>
<h2>First, rice the cauliflower</h2>
<p>Take one large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Place in food processor and pulse until it looks like grain. If you don't have a food processor, you can grate the whole head with a cheese grater. </p>
<h2>Next, cook the riced cauliflower</h2>
<p>Microwave the riced cauliflower for about eight minutes. No need to add water --- natural moisture in the cauliflower is sufficient.</p>
<p>One large head makes about three cups riced cauliflower.</p>
<h2>Now, use the cooked cauliflower to form the crust of the pizza</h2>
<p>Preheat oven to 450 degrees. </p>
<p>Spray a cookie sheet with non-stick cooking spray.</p>
<p>Combine riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, and stir until mixed well. </p>
<p>Transfer to a cookie sheet, form round pizza crust, about 9-inches diameter. </p>
<aside>Optional: brush olive oil over top of crust to help with browning.</aside>
<p>Bake at 450 degrees for 15 minutes.</p>
<p>Remove from oven, add sauce, toppings and cheese. </p>
<p>Place under a broiler at high heat until cheese is melted (approximately 3-4 minutes).</p>
<p>Enjoy!</p>
<hr>
<p>Thanks!</p>
<cite>
<p>mummaCicca / Jessica Dragiotis / <a href="http://mummacicca.wordpress.com/2013/05/02/cauliflower-crust-pizza/">http://mummacicca.wordpress.com/2013/05/02/cauliflower-crust-pizza/</a></p>
<p>Deb Nystrom / "Cauliflower Crust, Low Carb pizza" / https://flic.kr/p/bUgyvj / CC BY 2.0 / https://creativecommons.org/licenses/by/2.0/
</cite>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-23518519631312946632017-12-06T19:53:00.000-08:002017-12-17T18:52:55.453-08:00Corndogs<h1>Corndogs</h1>
<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-_oS1-1eFPjs/Wii6gw6tg_I/AAAAAAAAXcs/oThAFANzMssNMYd9cBzN4hOtf7oc4Vs1QCLcBGAs/s1600/corn-dogs--400x225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-_oS1-1eFPjs/Wii6gw6tg_I/AAAAAAAAXcs/oThAFANzMssNMYd9cBzN4hOtf7oc4Vs1QCLcBGAs/s1600/corn-dogs--400x225.jpg" data-original-width="400" data-original-height="225" /></a></div>
<p>Corndogs are one of my favorite foods. This recipe seems easy and tasty, perfect for this cooking blog. I've not yet made them, but I hope to soon.</p>
<h2>Ingredients</h2>
<ul>
<li>1 1/4 cups of all-purpose flour</li>
<li>1 tsp. of salt</li>
<li>3/4 cup of cornmeal</li>
<li>1/4 cup of white granulated sugar</li>
<li>1 tsp. baking powder</li>
<li>2 eggs</li>
<li>3/4 cup of milk </li>
<li>8 hotdogs</li>
<li>8 wooden skewers</li>
<li>cooking oil (canola, vegetable or peanut oil, enough to fill a large pot halfway full)</li>
</ul>
<h2>Directions</h2>
<p>Preheat oil to 350 degrees F.</p>
<p>Combine dry ingredients, add milk and eggs, and stir until batter is smooth and fairly thick.</p>
<p>Use a candy thermometer to ensure oil is at 350 degrees F.</p>
<p>Pour batter into a tall glass, within about an inch of the top of the glass. Skewer each hotdog its full length, dip into the batter, and drop into the hot oil. Depending upon the size of your pot you may be able to fry several at one time.</p>
<p>Fry hotdogs for 3-5 minutes until golden brown, turning with tongs to cook evenly all around.</p>
<p>Place cooked hotdogs on a plate lined with paper towel.</p>
<p>Serve with ketchup and mustard and enjoy!</p>
<h2>Thanks!</h2>
<cite>Matt Taylor / "In The Kitchen With Matt", https://www.instructables.com/id/Amazing-Corndogs / CC BY-NC-SA / https://creativecommons.org/licenses/by-nc-sa/2.5/</cite>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-1704276979289514632015-12-07T06:00:00.000-08:002017-12-17T18:53:16.935-08:00Planked Fish<h1>Planked Fish</h1>
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wmIBv2N4Kt4/Vlp6r1C847I/AAAAAAAADhI/XkkpT1oa0W0/s1600/planked-fish-001-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-wmIBv2N4Kt4/Vlp6r1C847I/AAAAAAAADhI/XkkpT1oa0W0/s1600/planked-fish-001-400x400.jpg"></a></div>
<p>I found a simple recipe for cooking a fish on a piece of wood propped up near a fire. It seemed ideal for my blog, so I jotted down the recipe:</p>
<h2>Ingredients</h2>
<ul>
<li>Meat (large fillets of fish, or whole cleaned fish)</li>
<li>Bacon fat, or whole strips of bacon</li>
<li>Lemon juice</li>
<li>Seasoning (salt & pepper)</li>
</ul>
<h2>Directions</h2>
<ul>
<li>Tack meat skin-side down to flat board</li>
<li>Prop up board with meat attached near hot coals</li>
<li>Brush meat with bacon fat as it broils</li>
<li>Drip lemon juice and seasoning as meat begins to brown</li>
<li>Fish is ready to eat when meat is flaky</li>
</ul>
<cite>
<p>Source: 500 Wild Game & Fish Recipes, 1985 Wisconsin Sportsman, Inc.</p>
</cite>
<p>But I realized that this recipe demands testing before posting, if only for an authentic photo. And in testing I discovered that it's not entirely simple, and there are a few things I'll do differently next time.</p>
<p>First, here's how I did it:</p>
<h2>1. Start a fire.</h2>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dgzlYxtY4X8/Vlp6t8EQVcI/AAAAAAAADhU/jLESlxzm-FE/s1600/planked-fish-002-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-dgzlYxtY4X8/Vlp6t8EQVcI/AAAAAAAADhU/jLESlxzm-FE/s1600/planked-fish-002-400x400.jpg"></a></div>
<p>I favor an "upside-down" fire. Begin with two or three large logs as the foundation of your fire. Lay smaller branches atop the logs, placing them cross-wise to the larger logs. The top layer should be even smaller sticks, perhaps finger-thick pieces.</p>
<p>Now, place some tinder on top of your three-tier fire layout and prepare a bunch of kindling, sticks about pencil thickness or less. The white puff in the center of the above photo is a cotton ball soaked in melted vaseline, making an excellent firestarter. Over the firestarter is a small pyramid of fine, dry bark and very thin (matchstick-size) pieces of wood.</p>
<p>Light the tinder or firestarter and carefully tend the flame, adding more kindling as the fire grows.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Nht3xErMuJE/Vlp6t2aWjLI/AAAAAAAADhQ/atot9ohvcF8/s1600/planked-fish-003-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-Nht3xErMuJE/Vlp6t2aWjLI/AAAAAAAADhQ/atot9ohvcF8/s1600/planked-fish-003-400x400.jpg"></a></div>
<p>Once the fire is stable, with most of the kindling consumed and the flame beginning to embrace the lower tiers of the fire layout, you can go to Step 2.</p>
<h2>2. Prepare the planked fish.</h2>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9GX21hJ6f-I/Vlp6utzJhLI/AAAAAAAADhY/ctM1DPHh1XM/s1600/planked-fish-004-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-9GX21hJ6f-I/Vlp6utzJhLI/AAAAAAAADhY/ctM1DPHh1XM/s1600/planked-fish-004-400x400.jpg"></a></div>
<p>Obtain a piece of wood on which to attach your fish. I used one I bought at Fred Meyer. It's made by TrueFire Gourmet, and it's about 8 inches wide and 14 inches high, about 1/4-inch thick, made of cedar. I paid about $5 for two of them. But next time I'll try a piece of cedar fencing. I've got some planks that I salvaged from a summer project. They're about 3/4" thick, which should be fine, and I don't think they're treated with any sort of preservative. Cedar is naturally resistant to rot.</p>
<p>You certainly shouldn't feel constrained to buy special planks for grilling, and cedar is not necessarily the only or best sort of wood to use. Any sort of wood for which you'd use for a campfire should be fine. It needn't be a smooth plank either. A piece of a split log should work just as well.</p>
<p>The instructions that came with the TrueFire cedar grilling plank directed me to soak the plank for at least two hours. Other recommendations that I found indicate that the board can be soaked for longer, even overnight, and it needn't be plain water. You could use salt water, broth, beer, wine...anything with flavor.</p>
<p>Or, you can not soak the plank at all, which is what I did for this project. But be prepared to extinguish flames by having a cup of water nearby. When the plank catches fire, dribble water directly on the plank. </p>
<p>I whittled a few pegs out of wood and used them to tack my fillet to the board. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pYUCcmVSxVk/Vlp6u1qI5FI/AAAAAAAADhk/8eEfe2fNYiU/s1600/planked-fish-005-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-pYUCcmVSxVk/Vlp6u1qI5FI/AAAAAAAADhk/8eEfe2fNYiU/s1600/planked-fish-005-400x400.jpg"></a></div>
<p>For additional flavor I planned to drape a thick piece of bacon over the fish. I also prepared a lemon for squeezing during the baking process. By this time I was ready for the final step.</p>
<h2>3. Bake the fish.</h2>
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WZ2LJsXfde8/Vlp6vbTqxWI/AAAAAAAADho/cHrqIKkcN_Y/s1600/planked-fish-006-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-WZ2LJsXfde8/Vlp6vbTqxWI/AAAAAAAADho/cHrqIKkcN_Y/s1600/planked-fish-006-400x400.jpg"></a></div>
<p>Place the plank near the fire and tend carefully, dribbling water over the plank when it catches fire, and moving the plank to take advantage of wind direction or fire temperature. I held my hand between the fish and the fire, and I could only stand the heat for about 5 seconds or so. This seemed to be the proper location for the plank, and I had to frequently change position as the fire consumed itself.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6cD7YOTjyAM/Vlp6wGcOjiI/AAAAAAAADhw/djcmDKQX51Q/s1600/planked-fish-007-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-6cD7YOTjyAM/Vlp6wGcOjiI/AAAAAAAADhw/djcmDKQX51Q/s1600/planked-fish-007-400x400.jpg"></a></div>
<p>I flipped the plank vertically to even out the bake. I had to extinguish flames a couple of times. And I squeezed an entire lemon, cut into quarters, over the fish as it baked.</p>
<p>Note: The fish is pegged securely to the plank, and it does not need to be turned over. It will cook through without having to remove from the plank and re-peg.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-l5Ah6IM-bcA/Vlp6w8Hze1I/AAAAAAAADh8/IL0m1Z_aCxg/s1600/planked-fish-008-400x400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-l5Ah6IM-bcA/Vlp6w8Hze1I/AAAAAAAADh8/IL0m1Z_aCxg/s1600/planked-fish-008-400x400.jpg"></a></div>
<p>And I made a critical error...I left the fire untended for about 10 minutes. I had an urgent household chore to take care of. When I returned, the bottom third of my planked fish had been entirely consumed by the fire.</p>
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-O2GNVc2IAHM/Vlp6xIywqmI/AAAAAAAADiA/1jx3jr5X7zg/s1600/planked-fish-009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-O2GNVc2IAHM/Vlp6xIywqmI/AAAAAAAADiA/1jx3jr5X7zg/s1600/planked-fish-009.jpg"></a></div>
<p>Nonetheless, the fish tasted great. Wonderful smoky flavor, tangy lemon. A light sprinkle of salt and pepper perfected the dish.</p>
<h2>Next time...</h2>
<p>I'll definitely try this again, with the following changes:</p>
<ul>
<li>Instead of a commercially manufactured cedar plank, I'll try a piece of cedar fencing bought from the lumber yard.</li>
<li>I will tend my planked fish more carefully to avoid burning it all up!</li>
<li>I'll peg the top and bottom of the fish, as well as the bacon, so I can flip it easily, or even lean it sideways.</li>
<li>I might consider soaking the plank and putting it directly over the hot coals, as if I were grilling it.</li>
</ul>
<a rel="license" href="http://creativecommons.org/licenses/by-sa/4.0/"><img alt="Creative Commons License" style="border-width:0" src="https://i.creativecommons.org/l/by-sa/4.0/88x31.png" /></a><br />This work is licensed under a <a rel="license" href="http://creativecommons.org/licenses/by-sa/4.0/">Creative Commons Attribution-ShareAlike 4.0 International License</a>.
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-91916591808455698372012-12-05T03:00:00.000-08:002017-12-17T18:53:38.903-08:00Cheesy Chicken Chowder<h1>Cheesy Chicken Chowder</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ew7Nhkl5nXM/UKcB5jnfhBI/AAAAAAAACoE/i9XPg8WSNko/s1600/cheesy-chicken-chowder-400x266.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="https://3.bp.blogspot.com/-ew7Nhkl5nXM/UKcB5jnfhBI/AAAAAAAACoE/i9XPg8WSNko/s400/cheesy-chicken-chowder-400x266.jpg" title="Cheese!"></a></div>
<p>This was SO good! I wish I'd thought to snap a photo of it...I'll have to make it sometime soon!</p>
<ul>
<li>3 Cups water</li>
<li>3 Chicken boullion cubes</li>
<li>(or 3 cups of chicken stock)</li>
<li>2 cups diced peeled potaotes</li>
<li>1 cup diced carrots</li>
<li>1/2 diced onion</li>
<li>1 1/2 tsp salt</li>
<li>1/4 tsp pepper</li>
<li>1/4 cup butter or margerine</li>
<li>1/3 cup all-purpose flour</li>
<li>2 Cups milk</li>
<li>2 cups shredded Cheese (or more if you like)</li>
<li>2 cups diced cooked chicken</li>
</ul>
<p>In a 4 quart saucepan, disolve boullion cubes in the water by boiling. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.</p>
<p>Meanwhile, melt butter in medium saucepan. Add flour and mix well. Gradually stir in milk. Cook over low heat util slightly thickened. Stir in cheese and cook until melted. Add to broth along with chicken. Cook and stir over low heat until headed through.</p>
<p>Makes 6 to 8 servings.</p>
<p>Note: Try substituting sausage or some other meat for the chicken!</p>
<p style="font-size:80%">Source: Kathy Vore</p>
<p style="font-size:80%"><a href="http://www.flickr.com/photos/shardsofblue/5516101054/">Cheese!</a> by <a href="http://www.flickr.com/people/shardsofblue/">Roxanne Ready</a>, <a href="http://creativecommons.org/licenses/by-sa/2.0/">Creative Commons Licence</a></p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-79118542210437985602012-11-28T03:00:00.000-08:002017-12-17T18:54:19.537-08:00Cappuccino Bars<h1>Cappuccino Bars</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ozIpLN9FvM4/UKbdZ4qr65I/AAAAAAAACnw/bmbW_ZWG2mw/s1600/cappuccino-bars-400x300.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://3.bp.blogspot.com/-ozIpLN9FvM4/UKbdZ4qr65I/AAAAAAAACnw/bmbW_ZWG2mw/s400/cappuccino-bars-400x300.jpg"></a></div>
<h2>Ingredients</h2>
<ul>
<li>1 cup (2 sticks) butter, at room temperature</li>
<li>1 cup brown sugar, firmly packed</li>
<li>1 tbsp. instant coffee or espresso powder (not granules)</li>
<li>1 tsp. vanilla extract</li>
<li>2 1/4 cups flour</li>
<li>1/2 tsp. baking powder</li>
<li>1/2 tsp. salt</li>
<li>2 cups semisweet chocolate chips Glaze<br>
<li>2 tbsp. milk</li>
<li>1 tbsp. butter</li>
<li>3/4 cup powdered sugar</li>
<li>1/4 tsp. cinnamon</li>
</ul>
<h2>Instructions</h2>
<p>Preheat the oven to 375° F with the rack at the middle level. Line a 10×15 inch pan (jelly roll pan) with baking parchment or grease lightly.</p>
<p>Cream together the butter, brown sugar, instant coffee, and vanilla. Blend in the flour, baking powder, and salt. Last, stir in the chocolate chips by hand. The mixture will be very crumbly, with barely enough dough to hold together the chocolate chips.</p>
<p>Use your fingers, palms, and heels of your hands to press the dough evenly into the pan. If necessary, cover the dough with wax or parchment paper and use a small rolling pin to flatten the lumps. Bake 5 minutes, rotate the pan, and bake 5 to 10 minutes more or until the edges are just starting to brown (watch carefully). Cool in the pan 5 minutes before spreading with glaze.</p>
<p>Put all the ingredients for the glaze in a small saucepan on medium heat. With a whisk, stir until smooth and barely bubbly. Drizzle the glaze evenly over the bars and smooth out to the edges and corners with a rubber spatula.</p>
<p>Cool until the pan is just warm to the touch and cut into bars with a sharp knife. </p>
<p style="font-size:80%">Source: <a href="http://www.webmd.com/food-recipes/cappuccino-bars?ecd=wnl_dab_091311">webmd.com</a></p>
<p style="font-size:80%"><a href="http://www.flickr.com/photos/amanda28192/6216031916/">Coffee Beans
</a> by <a href="http://www.flickr.com/people/amanda28192/">Amanda</a>, <a href="http://creativecommons.org/licenses/by-nc/2.0/">Creative Commons Licence</a></p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-82472001679116615522012-11-21T03:00:00.000-08:002017-12-17T18:54:41.804-08:00Campfire Roasted Apples<h2>Campfire Roasted Apples</h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Il60eMbF0c8/UKc3rjIfJLI/AAAAAAAACpA/B6AY5sMhQio/s1600/campfire-roasted-apples-400x400.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="400" src="https://3.bp.blogspot.com/-Il60eMbF0c8/UKc3rjIfJLI/AAAAAAAACpA/B6AY5sMhQio/s400/campfire-roasted-apples-400x400.jpg" title="Sliced Apple III"></a></div>
<p>Core an apple, slice into wedges and arrange the slices on aluminum foil.</p>
<p>Sprinkle ground cinnamon over all. </p>
<p>Re-assemble the wedges to form an apple-shape, tuck a pat of butter down into the hole where the apple core used to be, and wrap the apple tightly in the foil. </p>
<p>Place the wrapped apple onto a good bed of coals, or bake in oven at 450°.</p>
<p>Sit impatiently as the apple slices sizzle inside the foil. Check frequently until slices seem to have reached the softness you desire.</p>
<p>Remove from the fire (or the oven), unwrap and enjoy the warm, buttery, cinnamon-appley goodness!</p>
<p>Note: Apples may be peeled or not, depending upon your personal preference.</p>
<p style="font-size:80%">Source: <a href="http://www.instructables.com/id/camping-tips-and-tricks/step4/easy-meals/">instructables.com</a></p>
<p style="font-size:80%"><a href="http://www.flickr.com/photos/theilr/2094783511/">Sliced Apple III</a> by <a href="http://www.flickr.com/people/theilr/">theilr</a>, <a href="http://creativecommons.org/licenses/by-sa/2.0/">Creative Commons Licence</a></p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-74462920424767274452012-11-16T14:32:00.000-08:002017-12-17T18:55:02.977-08:00Blackberry Balsamic Vinaigrette<h1>Blackberry Balsamic Vinaigrette</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gX1CsMDiXlk/UKc0l109NtI/AAAAAAAACos/bBbdgCvfETI/s1600/blackberry-balsamic-vinaigrette-400x266.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="https://2.bp.blogspot.com/-gX1CsMDiXlk/UKc0l109NtI/AAAAAAAACos/bBbdgCvfETI/s400/blackberry-balsamic-vinaigrette-400x266.jpg" title="Chopped Salad with Blackberry Vinaigrette"></a></div>
<ul>
<li>2/3 cup balsamic vinegar</li>
<li>1 cup plus 1/3 cup olive oil</li>
<li>2 cloves minced garlic</li>
<li>1/2 teaspoon dried parsley</li>
<li>1/4 teaspoon black pepper</li>
<li>1/2 teaspoon salt</li>
<li>1 heaping teaspoon sugar</li>
<li>2 heaping teaspoons blackberry preserves</li>
</ul>
<p>Mix all together in jar, seal and shake.</p>
<p style="font-size:80%">Source: <a href="http://plainoldkristi.blogspot.com/2009/03/eating-thistles.html">plainoldkristi.blogspot.com</a></p>
<p style="font-size:80%"><a href="http://www.flickr.com/photos/vegateam/5497804874/">Chopped Salad with Blackberry Vinaigrette</a> by <a href="http://www.flickr.com/people/vegateam/">VegaTeam</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons Licence</a></p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-7671044799514096372012-03-21T03:00:00.000-07:002017-12-17T18:55:21.479-08:00Yogurt Biscuits
<h1>
Yogurt Biscuits</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1b_5R6CWHmg/T1qoh6EZinI/AAAAAAAABcc/unn7nNNQ14s/s1600/yogurt-biscuits-400x268.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="268" width="400" src="https://1.bp.blogspot.com/-1b_5R6CWHmg/T1qoh6EZinI/AAAAAAAABcc/unn7nNNQ14s/s400/yogurt-biscuits-400x268.jpg"></a></div>
<p>
These biscuits aren’t the typical tender Southern-style biscuit—they’re a little less fluffy, more hearty and virtually fat-free.</p>
<h2>
Ingredients</h2>
<ul>
<li>1-1/2 cups self-rising flour (plus more for flouring surface) </li>
<li>1 teaspoon salt</li>
<li>1-1/4 cups plain Greek yogurt</li>
</ul>
<h2>
Instructions</h2>
<p>
Preheat oven to 450F. Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms.</p>
<p>
Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round. Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting.</p>
<p>
Place biscuits close together on a baking sheet. Bake 10 to 14 minutes, until light golden brown. Serve hot. </p>
<p>
Recipe adapted from Nathalie Dupree and Cynthia Graubart’s Southern Biscuits (Gibbs Smith, 2011).</p>
<p style="font-size:80%">
Source: <a href="http://www.relish.com/recipes/yogurt-biscuits/">www.relish.com</a></p>
<p style="font-size:80%">
<a href="http://www.flickr.com/photos/epw/2675532274/">Image</a> provided by <a href="http://www.flickr.com/photos/epw/">Pen Waggener</a>, <a href="http://photosbypen.tumblr.com/">http://photosbypen.tumblr.com/</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License</a>.</p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-71072452287377134162012-03-14T03:00:00.000-07:002017-12-17T18:55:46.676-08:00Almond Honey Crunch<h1>
Almond Honey Crunch</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XAuPkXkFCt0/T1qle66DYPI/AAAAAAAABcQ/5lfWz4oYlMU/s1600/almond-honey-crunch-400x268.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="268" width="400" src="https://3.bp.blogspot.com/-XAuPkXkFCt0/T1qle66DYPI/AAAAAAAABcQ/5lfWz4oYlMU/s400/almond-honey-crunch-400x268.jpg"></a></div>
<p>
This recipe, featuring honey, sliced almonds and corn flakes, is perfect for kids to cook and snack on. These small clusters are fun to eat on their own or with milk or yogurt.</p>
<h2>
Ingredients</h2>
<ul>
<li>1 cup sliced almonds, lightly toasted</li>
<li>1/4 cup honey</li>
<li>1 tablespoon unsalted butter</li>
<li>1/2 teaspoon salt</li>
<li>2 1/2 cups corn flakes</li>
</ul>
<h2>
Instructions</h2>
<p>
Combine almonds, honey, butter and salt in a 10-inch sauté pan over medium heat. Stirring constantly, cook until almonds and honey begin to turn amber. Remove from heat and stir in corn flakes. Pour out onto a parchment-lined baking sheet and let cool 5 to 10 minutes. Break into pieces. Store in an airtight container up to 4 days. Makes 3 cups.</p>
<p>
Recipe courtesy of the National Honey Board.</p>
<p style="font-size:80%">
Source: <a href="http://www.americanprofile.com/recipes/almond-honey-crunch/">www.americanprofile.com</a></p>
<p style="font-size:80%">
<a href="http://images.cdn.fotopedia.com/flickr-2231021824-original.jpg">Image</a> provided by <a href="http://www.flickr.com/photos/82126977@N00">Dino Giordano</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License.</a></p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-35304183498728077892012-03-03T15:09:00.000-08:002017-12-17T18:57:34.475-08:00Tamale Potpie<h1>Tamale Potpie</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ei8F3vWC3Kk/T1KjiZ5UK8I/AAAAAAAABcE/lLEKpsSNXCk/s1600/basic-tamale-potpie-400x300.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://2.bp.blogspot.com/-ei8F3vWC3Kk/T1KjiZ5UK8I/AAAAAAAABcE/lLEKpsSNXCk/s400/basic-tamale-potpie-400x300.jpg"></a></div>
<p style="font-style:italic">
Inspired by The Food Gal, WebMD Recipe from <a href="http://www.foodily.com/">Foodily.com</a>, from a recipe published by <a href="http://www.gourmet.com/">Gourmet magazine</a>, February 1990.</p>
<p>
This is a hearty dish that’s kind of like chili con carne, baked with a thick layer of cheesy cornbread on top. Add a tossed green salad, and it’s one satisfying meal.</p>
<h2>
Ingredients:</h2>
<ul>
<li>1 cup chopped onion</li>
<li>1 cup chopped green bell pepper</li>
<li>2 tablespoons vegetable oil</li>
<li>1 1/2 pounds ground turkey</li>
<li>A 12-ounce can tomato sauce</li>
<li>A 14 1/2-ounce can of chopped tomatoes and their liquid</li>
<li>2 tablespoons tomato paste</li>
<li>10-ounce package frozen corn, thawed or fresh corn kernels</li>
</ul>
<h2>
Topping:</h2>
<ul>
<li>1 cup all-purpose flour</li>
<li>1 cup yellow cornmeal</li>
<li>3 tablespoons sugar</li>
<li>2 teaspoons baking powder</li>
<li>3 tablespoons unsalted butter, melted and cooled</li>
<li>3/4 cup milk</li>
<li>1 large egg, beaten lightly</li>
<li>1/2 cup grated chipotle cheddar cheese</li>
</ul>
<h2>
Optional:</h2>
<ul>
<li>3 links cooked andouille sausage, chopped</li>
<li>1 can of pinto beans, rinsed and drained</li>
</ul>
<h2>
Spices:</h2>
<ul>
<li>1 tablespoon plus 1 teaspoon ground cumin</li>
<li>1/2 teaspoon ground allspice</li>
<li>2 teaspoons chili powder</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1 teaspoon Tabasco plus additional to taste</li>
</ul>
<h2>
Instructions</h2>
<p>
In a large skillet, <b>cook</b> onion and bell pepper in the oil over moderately low heat, stirring, until onion is softened, add turkey, and cook mixture over moderate heat, stirring and breaking up any lumps, until turkey is no longer pink. <b>Stir</b> in tomato sauce, chopped tomatoes and their liquid, tomato paste and corn.</p>
<p>
<b>Add</b> optional ingredients and spices if desired: andouille sausage, pinto beans, cumin, allspice, chili powder, Worcestershire sauce, 1 teaspoon Tabasco, and salt and black pepper to taste. </p>
<p>
<b>Simmer</b> mixture, stirring occasionally for 30 minutes. If mixture seems dry, add about 1/2 to 3/4 cup water and stir to mix well. Add more Tabasco if needed. <b>Spoon</b> mixture into a large casserole dish. Mixture may be made 1 day ahead in advance and kept, covered, and chilled.</p>
<h2>
To make topping:</h2>
<p>
Into a bowl, <b>sift</b> together flour, cornmeal, sugar, and baking powder; add butter, milk, and egg. <b>Stir</b> batter until it is just combined. Stir in cheddar. <b>Drop</b> batter by large spoonfuls around the edge of the casserole.</p>
<p>
<b>Bake</b> potpie in middle of preheated 400-degree oven for 10 minutes, then reduce heat to 350 degrees, and bake for 30 minutes more.</p>
<p style="font-size:80%">
Source: <a href="http://www.webmd.com/food-recipes/turkey-andouille-pinto-bean-tamale-potpie?ecd=wnl_dab_090611">webmd.com</a></p>
<p style="font-size:80%">
<a href="http://www.flickr.com/photos/71217725@N00/35249099/">Image</a> provided by <a href="http://www.flickr.com/photos/71217725@N00/">James</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License.</a></p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-35831028514493541082012-02-22T06:00:00.000-08:002017-12-17T18:58:09.794-08:00Baking With Beer
<h1>Baking With Beer</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ijhBu1vuyuk/Ty89rynw4oI/AAAAAAAABXQ/Qvcg8USBx7M/s1600/baking-with-beer-400x533.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://1.bp.blogspot.com/-ijhBu1vuyuk/Ty89rynw4oI/AAAAAAAABXQ/Qvcg8USBx7M/s400/baking-with-beer-400x533.jpg"></a></div>
<h2>
Beer Corn Bread </h2>
<ul>
<li>1 cups yellow corn meal</li>
<li>1 cups all-purpose flour</li>
<li>2 teaspoons baking powder</li>
<li>3/4 teaspoons salt</li>
<li>1/2 teaspoons baking soda</li>
<li>2 beaten eggs</li>
<li>1/2 cups milk</li>
<li>1/2 cups Shiner beer</li>
<li>1/4 cups cooking oil</li>
</ul>
<p>
In bowl, stir together corn meal, flour, baking powder, salt and soda. Combine eggs, milk, Shiner beer and oil; add to dry ingredients. Mix well. Turn into greased 8 x 8 x 2? baking pan. Bake in 425 degree oven for 15 minutes or until done. Serve warm with molasses or maple syrup if desired. Makes 9 servings.</p>
<h2>
Beer Biscuits </h2>
<ul>
<li>4 cups biscuit mix</li>
<li>1 tablespoons sugar</li>
<li>1 12-ounce Shiner beer</li>
</ul>
<p>
Mix ingredients with a fork. Pour in a well-greased muffin tin. Bake at 400 degrees for 15 minutes.</p>
<h2>
Shiner Beer Bread </h2>
<ul>
<li>3 cups self-rising flour</li>
<li>2 tablespoons sugar</li>
<li>1 tablespoons salt</li>
<li>1 egg</li>
<li>1 12-ounce Shiner beer (room temperature)</li>
</ul>
<p>
Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2? bread pan. Bake about one hour, or until done. Cool to slice. Makes one loaf.</p>
<p style="font-size:80%">
From recipes posted by <a href="www.shiner.com">http://www.shiner.com</a></p>
<p style="font-size:80%">
<a href="http://www.flickr.com/photos/lynnmarie/5571349114/">Image</a> provided by <a href="http://www.flickr.com/photos/lynnmarie/">lynnmarie</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License</a>.</p>
<h1>
Baking With Beer</h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ijhBu1vuyuk/Ty89rynw4oI/AAAAAAAABXQ/Qvcg8USBx7M/s1600/baking-with-beer-400x533.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="https://1.bp.blogspot.com/-ijhBu1vuyuk/Ty89rynw4oI/AAAAAAAABXQ/Qvcg8USBx7M/s400/baking-with-beer-400x533.jpg"></a></div>
<h2>
Beer Corn Bread </h2>
<ul>
<li>1 cups yellow corn meal</li>
<li>1 cups all-purpose flour</li>
<li>2 teaspoons baking powder</li>
<li>3/4 teaspoons salt</li>
<li>1/2 teaspoons baking soda</li>
<li>2 beaten eggs</li>
<li>1/2 cups milk</li>
<li>1/2 cups Shiner beer</li>
<li>1/4 cups cooking oil</li>
</ul>
<p>
In bowl, stir together corn meal, flour, baking powder, salt and soda. Combine eggs, milk, Shiner beer and oil; add to dry ingredients. Mix well. Turn into greased 8 x 8 x 2? baking pan. Bake in 425 degree oven for 15 minutes or until done. Serve warm with molasses or maple syrup if desired. Makes 9 servings.</p>
<h2>
Beer Biscuits </h2>
<ul>
<li>4 cups biscuit mix</li>
<li>1 tablespoons sugar</li>
<li>1 12-ounce Shiner beer</li>
</ul>
<p>
Mix ingredients with a fork. Pour in a well-greased muffin tin. Bake at 400 degrees for 15 minutes.</p>
<h2>
Shiner Beer Bread </h2>
<ul>
<li>3 cups self-rising flour</li>
<li>2 tablespoons sugar</li>
<li>1 tablespoons salt</li>
<li>1 egg</li>
<li>1 12-ounce Shiner beer (room temperature)</li>
</ul>
<p>
Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2? bread pan. Bake about one hour, or until done. Cool to slice. Makes one loaf.</p>
<p style="font-size:80%">
From recipes posted by <a href="www.shiner.com">http://www.shiner.com</a></p>
<p style="font-size:80%">
<a href="http://www.flickr.com/photos/lynnmarie/5571349114/">Image</a> provided by <a href="http://www.flickr.com/photos/lynnmarie/">lynnmarie</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License</a>.</p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-36279066981214982052012-02-15T06:00:00.001-08:002017-12-17T18:59:54.949-08:00Kefir Smoothie<h1>Kefir Smoothie</h1>
<iframe width="420" height="315" src="https://www.youtube.com/embed/1KZto4IXGtk?rel=0" frameborder="0" allowfullscreen></iframe>
<p>
Kefir is made of milk, cultured by a natural blend of friendly probiotic bacteria and yeast called "kefir grains". Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Kefir grains originated in the mountains of Caucasus (north of Turkey and Iran). They can be purchased at health food stores or online. Kefir milk is easily cultured at home and it makes a fantastic smoothie! This video will demonstrate how to make cultured kefir milk into a delicious, healthy smoothie.</p>
<p>
I've put about a tablespoonful of kefir grains in a plastic container, with about a cup or so of whole milk. Set the container on a countertop or on top of your refrigerator. The grains do not need to be refrigerated or kept cool.</p>
<p>
The kefir grains and milk can be cultured in any container: plastic, glass or ceramic. Avoid metallic containers or waxed cardboard. The kefir grains create an acidic environment (that's the source of the pleasant sourness!).</p>
<p>
Any type of milk will work fine: whole or low-fat, fresh or pasturized.</p>
<p>
I prefer to keep my kefir in a glass jar, covered loosely with a cloth.</p>
<p>
Let the kefir grains culture the milk overnight or as long as it takes to thicken the milk. I like to have a kefir smoothie as a refreshing treat when I get home after work. I strain out the grains from the thickened milk, refill the container with fresh milk, and let it sit overnight. When I get home the next day from work, the milk is nicely thickened and ready to make another smoothie!</p>
<h2>
My recipe for a kefir smoothie is simple:</h2>
<ul>
<li>2 cups cultured kefir milk (strain the grains out)</li>
<li>Dash of vanilla flavoring</li>
<li>1/4 cup fresh or frozen fruit</li>
</ul>
<p style="font-weight:bold">
Blend all until smooth, pour into a glass and enjoy!</p>
<p>
Consider blending a few fresh spinach leaves for a powerful vitamin punch. Add a banana. Or Jello! Go wild!</p>
<p>
If you need to be away from home, you can cover the grains with milk and keep it in the refrigerator. The cool temperatures slow the metabolism of the kefir grains, allowing you to be away without having concern for the milk becoming too sour.</p>
<p>
Experiment with kefir. The longer you allow it to culture, the thicker and more sour will be the milk. Many people prefer kefir milk more sour.</p>
<p>
Let me know your favorite ingredients for a kefir smoothie and I'll post it on my website!</p>
<p>
Blessings!</p>
<h1>
How to Prepare a Kefir Smoothie</h1>
<iframe width="420" height="315" src="https://www.youtube.com/embed/1KZto4IXGtk?rel=0" frameborder="0" allowfullscreen></iframe>
<p>
Kefir is made of milk, cultured by a natural blend of friendly probiotic bacteria and yeast called "kefir grains". Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Kefir grains originated in the mountains of Caucasus (north of Turkey and Iran). They can be purchased at health food stores or online. Kefir milk is easily cultured at home and it makes a fantastic smoothie! This video will demonstrate how to make cultured kefir milk into a delicious, healthy smoothie.</p>
<p>
I've put about a tablespoonful of kefir grains in a plastic container, with about a cup or so of whole milk. Set the container on a countertop or on top of your refrigerator. The grains do not need to be refrigerated or kept cool.</p>
<p>
The kefir grains and milk can be cultured in any container: plastic, glass or ceramic. Avoid metallic containers or waxed cardboard. The kefir grains create an acidic environment (that's the source of the pleasant sourness!).</p>
<p>
Any type of milk will work fine: whole or low-fat, fresh or pasturized.</p>
<p>
I prefer to keep my kefir in a glass jar, covered loosely with a cloth.</p>
<p>
Let the kefir grains culture the milk overnight or as long as it takes to thicken the milk. I like to have a kefir smoothie as a refreshing treat when I get home after work. I strain out the grains from the thickened milk, refill the container with fresh milk, and let it sit overnight. When I get home the next day from work, the milk is nicely thickened and ready to make another smoothie!</p>
<h2>
My recipe for a kefir smoothie is simple:</h2>
<ul>
<li>2 cups cultured kefir milk (strain the grains out)</li>
<li>Dash of vanilla flavoring</li>
<li>1/4 cup fresh or frozen fruit</li>
</ul>
<p style="font-weight:bold">
Blend all until smooth, pour into a glass and enjoy!</p>
<p>
Consider blending a few fresh spinach leaves for a powerful vitamin punch. Add a banana. Or Jello! Go wild!</p>
<p>
If you need to be away from home, you can cover the grains with milk and keep it in the refrigerator. The cool temperatures slow the metabolism of the kefir grains, allowing you to be away without having concern for the milk becoming too sour.</p>
<p>
Experiment with kefir. The longer you allow it to culture, the thicker and more sour will be the milk. Many people prefer kefir milk more sour.</p>
<p>
Let me know your favorite ingredients for a kefir smoothie and I'll post it on my website!</p>
<p>
Blessings!</p>
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com2tag:blogger.com,1999:blog-8577752416967737091.post-35233666802029753262012-02-08T06:00:00.000-08:002017-12-17T19:00:21.240-08:00Almond Cookies<h1>Almond Cookies</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RgS3de5_p1U/Ty8zjs1lyJI/AAAAAAAABXE/SdlcDOFPWOM/s1600/almond-cookies-400x300.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://1.bp.blogspot.com/-RgS3de5_p1U/Ty8zjs1lyJI/AAAAAAAABXE/SdlcDOFPWOM/s400/almond-cookies-400x300.jpg"></a></div><ul><li>2-1/2 cups of almonds</li>
<li>1/2 cup of butter</li>
<li>3/4 cup sugar</li>
<li>1 egg</li>
<li>1 teaspoon vanilla extract</li>
<li>1/2 teaspoon almond extract</li>
<li>1/2 teaspoon salt</li>
<li>Some of your favorite jam</li>
</ul><p>Preheat the oven to 400°F.</p><p>With a food processor, process the almonds until they are coarsely ground.</p><p>Add the rest of the ingredients to the food processor and process until well combined, scraping down the sides of the processor as needed.</p><p>Gently roll dough into walnut-sized balls and place on non-stick cookie sheet, at least two inches apart.</p><p>Poke a dimple in the middle of each cookie and fill with about 1 teaspoon of jam.</p><p>Bake for 10-12 minutes, or until the sides of the cookies are starting to brown. Makes 15 cookies.</p><p style="font-size:80%">Based upon a recipe by by Kimi Harris of The Nourishing Gourmet</p><p style="font-size:80%"><a href="http://www.flickr.com/photos/healthaliciousness/5604663581/">Image</a> provided by <a href="http://www.flickr.com/photos/healthaliciousness/5604663581/">healthaliciousness</a>, <a href="http://www.healthaliciousness.com/">www.healthaliciousness.com</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License</a></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-76489595490675994732011-12-14T06:00:00.000-08:002017-12-17T19:00:43.968-08:00Cider Scalloped Potatoes<h1>Cider Scalloped Potatoes</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dKJFLy850is/TqjAC3DBDkI/AAAAAAAABMQ/HXMWwOV6MQw/s1600/cider-scalloped-potatoes-400x266.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="https://3.bp.blogspot.com/-dKJFLy850is/TqjAC3DBDkI/AAAAAAAABMQ/HXMWwOV6MQw/s400/cider-scalloped-potatoes-400x266.jpg"></a></div><ul><li>2 teaspoons unsalted butter</li>
<li>2 tablespoons all-purpose flour</li>
<li>1 cup 1 percent low-fat milk</li>
<li>1 cup fresh apple cider</li>
<li>1/2 cup fat-free, less-sodium chicken broth</li>
<li>1/2 teaspoon slat</li>
<li>1/4 teasooon black pepper</li>
<li>1/8 teapspoon ground nutmeg</li>
<li>1/2 cup (2 ounces) shredded smoked Gouda cheese</li>
<li>1/2 cup (2 ounces) reduced-fat baby Swiss cheese</li>
<li>3 pounds Yukon Gold potatoes, peeled and thinly sliced</li>
</ul><p><b>Preheat</b> the oven to 425° F.</p><p>In a medium saucepan, <b>melt</b> the <b>butter</b>. <b>Sprinkle</b> in the flour. Gradually <b>whisk</b> in the milk until blended. <b>Stir</b> in the cider, chcken broth, salt, pepper and nutmeg. <b>Bring to a boil</b> over medium heat, stirring constantly.</p><p><b>Remove</b> from the heat. <b>Combine</b> the cheeses in a small bowl.</p><p><b>Arrange</b> half of the potato slices in a shallow casserole dish or 11-by-7-inch dish and <b>sprinkle</b> with 1/2 cup of the cheese mixture.</p><p><b>Arrange</b> remaining potato slices on top. <b>Pour</b> the cider mixture over the potatoes and <b>bake</b> for 25 minutes. </p><p><b>Remove</b> from the oven and <b>press</b> the potatoes with a spatula. <b>Sprinkle</b> with the remaining cheese mixture and <b>bake</b> an additonal 20 minutes or until potatoes are tender.</p><p><b>Remove</b> from the oven and let stand 15 minutes before serving.</p><p style="font-size:80%">Source: <a href="http://www.myrecipes.com/recipe/cider-scalloped-potatoes-10000000222496/">www.myrecipes.com</a></p></p><p style="font-size:80%"><a href="http://www.flickr.com/photos/habesha/363144298/">Image</a> provided by <a href="http://www.flickr.com/photos/habesha/">Bordecia</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License</a></p></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com2tag:blogger.com,1999:blog-8577752416967737091.post-86919865067170544922011-12-07T06:00:00.000-08:002017-12-17T19:01:08.103-08:00Octoberfest Meatballs<br />
<h1>Octoberfest Meatballs</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-n7dXWF0TKsg/TqiQkbC9ViI/AAAAAAAABL4/zjT_6vUFZ30/s1600/octoberfest-meatballs-400x264.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="264" width="400" src="https://1.bp.blogspot.com/-n7dXWF0TKsg/TqiQkbC9ViI/AAAAAAAABL4/zjT_6vUFZ30/s400/octoberfest-meatballs-400x264.jpg"></a></div><ul><li>16 ounces extra-lean ground sirloin or turkey breast</li>
<li>3/4 cup unsweetened applesauce</li>
<li>1/2 cup plus 1 tablespoon graham cracker crumbs</li>
<li>1 teaspoon apple pie spice</li>
<li>1 (10 3/4-ounce) can reduced-fat tomato soup</li>
<li>1 teapsoon dried onion flakes</li>
<li>1 teaspoon dried parsley flakes</li>
</ul><p><b>Preheat</b> oven to 350 F. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.</p><p>In a large bowl, <b>combine</b> meat, applesauce, graham cracker crumbs and apple pie spice. <b>Form</b> into 12 (2-inch) meatballs. <b>Place</b> meatballs in prepared baking dish.</p><p>In a small bowl, <b>combine</b> tomato soup, onion flakes and parsely flakes. <b>Spoon</b> soup mixture evenly over meatballs. <b>Cover</b> and <b>bake</b> for 45 to 50 minutes.</p><p>For each serving, <b>place</b> 2 meatballs on a plate and evenly spoon sauce mixture over top.</p><p>Serves six.</p><p style="font-size:80%">Source: Comfort Foods Made Fast and Healthy, by Healthy Exchanges, King Features Syndicated, Inc. Printed in <a href="http://tidbitsweekly.com/publisher/mainsite/">Tidbits®</a></p><p style="font-size:80%"><a href="http://www.flickr.com/photos/14646075@N03/5054636463/">Image</a> provided by <a href="http://www.flickr.com/people/14646075@N03/">digital cat</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons License</a>, <br />Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-31684934816857854992011-11-30T06:00:00.000-08:002017-12-17T19:01:42.011-08:00Original Nestle® Toll House Chocolate Chip Cookies<h1>Original Nestle® Toll House Chocolate Chip Cookies</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qyLvKIUOBZw/TqiGTd4DTMI/AAAAAAAABLs/dzocX0L1QQ4/s1600/original-nestle-toll-house-chocolate-chip-cookies-400x212.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="212" width="400" src="https://3.bp.blogspot.com/-qyLvKIUOBZw/TqiGTd4DTMI/AAAAAAAABLs/dzocX0L1QQ4/s400/original-nestle-toll-house-chocolate-chip-cookies-400x212.jpg"></a></div><p>This is complete and utter theft of intellectual property, I know. But, for me, this is the ONLY chocolate chip cookie. This is <b>The Standard of Chocolate Chip Cookies</b>. My wife makes the best chocolate chip cookies, and this is the recipe, and the brand of chocolate chips, which she uses.</p><ul><li>2 1/4 cups all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon salt</li>
<li>1 cup (2 sticks) butter, softened</li>
<li>3/4 cup granulated sugar</li>
<li>3/4 cup packed brown sugar</li>
<li>1 teaspoon vanilla extract</li>
<li>2 large eggs</li>
<li>2 cups (12 ounces) NESTLE® TOLL HOUSE Semi-Sweet Chocolate Morsels</li>
<li>1 cup chopped nuts</li>
</ul><p><b>Preheat</b> oven to 375° Fahrenheit.</p><p><b>Combine</b> flour, baking soda and salt in small bowl. <b>Beat</b> butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. <b>Add</b> eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. <b>Stir</b> in morsels and nuts. <b>Drop</b> by rounded tablespoon onto ungreased baking sheets.</p><p><b>Bake</b> for 9 to 11 minutes or until golden brown. <b>Cool</b> on baking sheets for 2 minutes. <b>Remove</b> to wire racks to coool completely.</p><p>Makes about 5 dozen cookies.</p><p style="font-size:80%">Source: The back of a package of Nestle® Real Semi-Sweet Chocolate Morsels</p><p style="font-size:80%">Website: <a href="http://www.nestle.com/Pages/Nestle.aspx">www.nestle.com</a></p><p style="font-size:80%"><a href="">Image</a> shamefully stolen from <a href="http://www.melburyandappleton.co.uk/ekmps/shops/melburyapple/images/nestle-toll-house-semi-sweet-morsels-1764-p.jpg">www.melburyandappleton.co.uk</a></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-28846351718917984932011-11-23T06:00:00.000-08:002017-12-17T19:02:03.638-08:00Perfect Hard-Boiled Eggs<h1>Perfect Hard-Boiled Eggs</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qI_d93e-ZX0/TpPHMo_aEtI/AAAAAAAABJs/2atDtu-R3OM/s1600/perfect-hard-boiled-eggs-400x299.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="299" width="400" src="https://2.bp.blogspot.com/-qI_d93e-ZX0/TpPHMo_aEtI/AAAAAAAABJs/2atDtu-R3OM/s400/perfect-hard-boiled-eggs-400x299.jpg"></a></div><p>Place eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by one inch. Heat over high heat just to boiling. Remove from burner. Cover pan.</p><p>Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs, 18 minutes for extra large).</p><p>Drain immediately and serve warm, or cool completely under cold running water or in bowl of ice water, then refrigerate.</p><h2>Tips:</h2><p>Very fresh eggs can be difficult to peel, so buy and refrigerate them 7 to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, whch helps separate the membranes from the shell.</p><p>Hard-boiled eggs are easiest to peel right after cooling, which causes the egg to contract slightly in the shell.</p><p>To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.</p><p style="font-size:80%">Source: <a href="http://www.incredibleegg.org/recipes-and-more/cooking-school/hard-boil-eggs">http://www.incredibleegg.org</a></p><p style="font-size:80%"><a href="http://www.flickr.com/photos/erikbenson/5388959171/sizes/m/in/photostream/">Image</a> courtesy of <a href="http://www.flickr.com/people/erikbenson/">Buster Benson</a>, <a href="http://busterbenson.com/">http://busterbenson.com</a>, <a href="http://creativecommons.org/licenses/by-sa/2.0/">Creative Commons license</a></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com2tag:blogger.com,1999:blog-8577752416967737091.post-40740339566863296052011-11-16T06:00:00.000-08:002017-12-17T19:02:24.373-08:00Texas-Style Chili<h1>Texas-Style Chili</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GbXWd6x0UOk/TpO_AVzGtkI/AAAAAAAABJg/glNXqDHnsyI/s1600/texas-style-chili-400x305.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="305" width="400" src="https://1.bp.blogspot.com/-GbXWd6x0UOk/TpO_AVzGtkI/AAAAAAAABJg/glNXqDHnsyI/s400/texas-style-chili-400x305.jpg"></a></div><p>A pot of this chili simmering on the range will bring your family in from the cold mighty quickly. Little chunks of tender beef with onions and green peppers -- but no beans -- are simmered in a thick tomato sauce.</p><ul><li>3 1/2 pounds beef for stew</li>
<li>1/4 cups salad oil</li>
<li>2 medium onions, chopped</li>
<li>3 medium green peppers, diced</li>
<li>4 cloves garlic, crushed</li>
<li>2 cans (28-ounce) tomatoes</li>
<li>1 cans (12-ounce) tomato paste</li>
<li>1/3 cups chili powder</li>
<li>1/4 cups sugar</li>
<li>2 teaspoons salt</li>
<li>2 teaspoons dried oregano leaves</li>
<li>3/4 teaspoons cracked black pepper</li>
</ul><p>Cut beef for stew into 1/2-inch cubes. In 8-quart Dutch oven over high heat, in hot salad oil, cook one-third of meat at a time, until browned. With slotted spoon, remove meat cubes to bowl as they brown; set aside.</p><p>Reserve 1/2 cup onions; cover and set aside. Add green peppers, garlic, and remaining onions to drippings in Dutch oven; over medium-high heat, cook 10 minutes, stirring occasionally.</p><p>Return meat to Dutch oven; add tomatoes with their liquid, tomato paste, chili powder, sugar, salt, oregano leaves, cracked black pepper, and 2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours or until meat is fork-tender, stirring occasionally.</p><p>Spoon chili into large bowl. Pass reserved onion to sprinkle over each serving. Serves 12.</p><p>Source: <a href="http://www.goodhousekeeping.com/recipefinder/texas-style-chili-445">http://www.goodhousekeeping.com</a></p><a rel="license" href="http://creativecommons.org/licenses/by/3.0/us/"><img alt="Creative Commons License" style="border-width:0" src="https://i.creativecommons.org/l/by/3.0/us/88x31.png"></a><br />
This work is licensed under a <a rel="license" href="http://creativecommons.org/licenses/by/3.0/us/">Creative Commons Attribution 3.0 United States License</a>.Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-34703278327077244242011-11-09T06:00:00.000-08:002017-12-17T19:07:17.402-08:00Microwave Coffee Cup Scrambled Eggs<h1>Microwave Coffee Cup Scrambled Eggs</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4EPfiIQRJwI/TpOvz6LAocI/AAAAAAAABJU/6QyZg3qNLvA/s1600/microwave-coffee-cup-scrambled-eggs-400x300.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://1.bp.blogspot.com/-4EPfiIQRJwI/TpOvz6LAocI/AAAAAAAABJU/6QyZg3qNLvA/s400/microwave-coffee-cup-scrambled-eggs-400x300.jpg"></a></div><ul><li>2 eggs</li>
<li>2 tablespoons milk</li>
<li>2 tablespoons shredded Cheddar cheese</li>
<li>Salt and pepper to taste</li>
</ul><p>Coat microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.</p><p>Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.</p><p>Top with cheese; season with salt and pepper.</p><p>Note: Microwave ovens vary. Cooking times may need to be adjusted.</p><h2>Variations:</h2><p>Blend the eggs and pour them in a sprayed saucer for the start of a perfect egg sandwich.</p><p>Beat eggs, milk, and a little bit of extra shredded cheese in a separate bowl before pouring it in the cup. This adds a better cheese flavor throughout instead of just a cheese topping!</p><p>Try it with sauteed cubes of chicken or turkey in garlic and olive oil, and skip the milk.</p><p>Add chopped red onions and goat cheese.</p><p>Source: http://www.incredibleegg.org/recipes-and-more/recipes?page=rss_recipe</p><a rel="license" href="http://creativecommons.org/licenses/by/3.0/us/"><img alt="Creative Commons License" style="border-width:0" src="https://i.creativecommons.org/l/by/3.0/us/80x15.png"></a><br />
<span xmlns:dct="http://purl.org/dc/terms/" property="dct:title">Microwave Coffee Cup Scrambled Eggs</span> by <a xmlns:cc="http://creativecommons.org/ns#" href="http://miltreynolds@gmail.com" property="cc:attributionName" rel="cc:attributionURL">Milt Reynolds</a> is licensed under a <a rel="license" href="http://creativecommons.org/licenses/by/3.0/us/">Creative Commons Attribution 3.0 United States License</a>.Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-25847518038290316102011-11-02T06:00:00.000-07:002017-12-17T19:07:41.890-08:00Browned Butter<p>Browned Butter</p><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iW-bnUDU8Us/TpOl3x4xKpI/AAAAAAAABI8/yLU2bs3X500/s1600/browned-butter-400x300.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://2.bp.blogspot.com/-iW-bnUDU8Us/TpOl3x4xKpI/AAAAAAAABI8/yLU2bs3X500/s400/browned-butter-400x300.jpg"></a></div><p>Everyone knows butter can burn easily, but getting it one step before burned - to just browned - brings out a nutty flavor that's perfect for hearty fall foods.</p><p>Melt butter in a light-colored skillet so you can gauge the color. Swirl four minutes or until butter smells nutty and is golden brown.</p><p>Toss with pasta, winter squash or vegetables. Drizzle over fish or use for baking.</p><p style="font-size:80%">Source: http://www.relish.com/articles/how-to-brown-butter/</p><p style="font-size:80%"><a href="http://www.flickr.com/photos/jessicafm/71922825/sizes/m/in/photostream/g">Image</a> courtesy of <a href="http://www.flickr.com/people/jessicafm/">Jessica Merz</a>, <a href="http://merzville.blogspot.com/">http://merzville.blogspot.com</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons license</a></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-2109258522363434372011-10-26T15:18:00.000-07:002017-12-17T19:08:49.239-08:00Molasses Cream Pie<h1>Molasses Cream Pie</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yqB7WN8gQ9o/TpOJiJCcZyI/AAAAAAAABI0/pTK5iUscnec/s1600/molasses-cream-pie-400x266.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="https://2.bp.blogspot.com/-yqB7WN8gQ9o/TpOJiJCcZyI/AAAAAAAABI0/pTK5iUscnec/s400/molasses-cream-pie-400x266.jpg"></a></div><h2>Quick-and-easy dessert!</h2><ul><li>2 tablespoons molasses </li>
<li>1/2 cup canned pumpkin pie filling</li>
<li>1 pint of softened vanilla bean ice cream or frozen yogurt</li>
<li>1 cookie or graham-cracker pie crust</li>
<li>Whipped cream</li>
<li>Caramel sauce</li>
</ul><p>Whisk molasses with pumpkin and ice cream or frozen yogurt. Spoon into a pie crust, refreeze and serve garnished with whipped cream and warm caramel sauce.</p><p>Source: <a href="http://www.relish.com/articles/sweet-as-molasses-1/">http://www.relish.com</a></p><p style="font-size:80%"><a href="http://www.flickr.com/photos/notahipster/4344927787/sizes/m/in/photostream/">Image</a> courtesy of <a href="http://www.flickr.com/photos/notahipster/">notahipster</a>, <a href="http://littlebluehen.com/">http://littlebluehen.com</a>, <a hre="http://creativecommons.org/licenses/by/2.0/">Creative Commons license</a></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-73975811238102417742011-10-19T06:00:00.000-07:002017-12-17T19:09:12.248-08:00Browned Butter and Sour Cream Cornbread<br />
<h1>Browned Butter and Sour Cream Cornbread</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-djlUOAvanac/TpODwKjq9mI/AAAAAAAABIs/MMUJqrztczA/s1600/browned-butter-sour-cream-cornbread-400x266.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="266" width="400" src="https://4.bp.blogspot.com/-djlUOAvanac/TpODwKjq9mI/AAAAAAAABIs/MMUJqrztczA/s400/browned-butter-sour-cream-cornbread-400x266.jpg"></a></div><ul><li>4 tablespoons unsalted butter</li>
<li>1 teaspoon vegetable oil</li>
<li>1 1/2 cups stone-ground cornmeal</li>
<li>1/2 cup all-purpose flour</li>
<li>1/4 cup sugar</li>
<li>2 teaspoons baking powder</li>
<li>1 teaspoon salt</li>
<li>1/4 teaspoon baking soda</li>
<li>2 large eggs, lightly beaten</li>
<li>1 cup sour cream</li>
</ul><p>Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.</p><p>Preheat oven to 400 F. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat.</p><p>In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to overmix. </p><p>Pour batter into skillet. Bake until golden and a toothpick inserted in the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack.</p><p>— Recipe by Laraine Perri.</p><p style="font-size:80%"><a href="http://www.americanprofile.com/recipes/brown-butter-and-sour-cream-cornbread/">Source</a>: www.americanprofile.com</p><p style="font-size:80%"><a href="http://www.flickr.com/photos/ejchang/5317539197/sizes/m/in/photostream/">Image</a> courtesy of <a href="http://www.flickr.com/photos/ejchang/">Eunice</a>, <a href="http://adreamofeu.wordpress.com/">http://adreamofeu.wordpress.com</a>, <a href="http://creativecommons.org/licenses/by-sa/2.0/">Creative Commons license</a></p>Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0tag:blogger.com,1999:blog-8577752416967737091.post-47910161679189482062011-10-12T06:00:00.000-07:002017-12-17T19:09:34.957-08:00Sweet and Sour Slow-Cooker Chicken<h1>Sweet and Sour Slow-Cooker Chicken</h1><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--Ceim5EAU3U/TpN6FiJ3oCI/AAAAAAAABIk/3rg7T4Yg2zM/s1600/sweet-sour-slow-cooker-chicken-400x300.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="https://3.bp.blogspot.com/--Ceim5EAU3U/TpN6FiJ3oCI/AAAAAAAABIk/3rg7T4Yg2zM/s400/sweet-sour-slow-cooker-chicken-400x300.jpg"></a></div><br />
<ul><li>2 pounds boneless, skinless chicken thighs, cut into half-inch strips</li>
<li>2 tablespoons light soy sauce</li>
<li>1 package (16 ounces) fresh or frozen and thawed stir-fry vegetables</li>
<li>1 can (8 ounces) pineapple chunks in unsweetened juice, drained, reserving juice</li>
<li>1/2 cup sweet and sour sauce</li>
<li>2 teaspoons cornstarch</li>
<li>1 teaspooon grated ginger root or 1/2 teaspoon powdered ginger</li>
<li>1 large can or bag (16 ounces) cripsy chow mein or rice noodles</li>
<li>3 green onions, white and green parts, cut into 1-inch pieces</p></ul>
<p>In 4-quart slow cooker, combine chicken and soy sauce; mix to coat evenly. Add the stir-fry vegetables and reserved pineapple juice. Stir to combine. Cover; cook on low setting for four to five hours.</p>
<p>In small bowl, combine sweet and sour sauce, cornstarch and ginger; stir until well-blended. Stir into chicken mixture. Add pineapple chunks; stir gently to mix.</p>
<p>Increase heat setting to high; cover and cook an additional 20 to 25 minutes.</p>
<p>Serve over chow mein noodles and sprinkle with the green onion. Makes six servings.</p>
<p>Optional: add sliced carrots, water chestnuts, or bell peppers and serve over steamed or fried rice!</p>
<p style="font-size:80%">Source: Hermiston Herald, October 8, 2011, <a href="http://www.hermistonherald.com">http://www.hermistonherald.com</a></p>
<p style="font-size:80%"><a href="http://www.flickr.com/photos/io_burn/229597075/sizes/m/in/photostream/">Image</a> courtesy of <a href="http://www.flickr.com/photos/io_burn/">Eli Hodapp</a>, <a href="http://a-13.net/">http://a-13.net</a>, <a href="http://creativecommons.org/licenses/by/2.0/">Creative Commons license</a></p><br />
<br />
Milt Reynoldshttp://www.blogger.com/profile/10990421692709993346noreply@blogger.com0