Yes, that is a sword.
Monday, September 6, 2010
Super Tasty Caramel Chocolate Slush
I very strongly recommend the Da Vinci brand caramel syrup. You can usually find it at Sams club in the coffee isle.
Torrani brand caramel tastes like windex, so I don't use it, though their fruit flavors are really good.
Monin brand caramel syrup tastes like brown sugar, more a penuche than caramel. It's still good, just different, you need more of it, it's not as strong
Stirling brand is well, bland. And way over priced.
Torrani brand caramel tastes like windex, so I don't use it, though their fruit flavors are really good.
Monin brand caramel syrup tastes like brown sugar, more a penuche than caramel. It's still good, just different, you need more of it, it's not as strong
Stirling brand is well, bland. And way over priced.
1/4 c. cocoa powder
1/3 c. sugar
1/3 c. water
2 c. ice cubes
1 1/2 c. heavy whipping cream
1/2 c. sugar
1/4 c. caramel syrup
Whisk together the chocolate and sugar. Add the water and simmer until smooth. Chill
Blend together the cream, and remaining sugar until sugar is dissolved. Add the ice and pulse until ice us all crushed. Add chilled chocolate syrup and caramel syrup.
Bon appetit!
Icebox Cake
Start with
1 pkg. Nabisco Chocolate wafer cookies
Whipped cream, sweetened and flavored with vanilla
Ice one side of a wafer with a fairly generous amount of whipped cream. Top with another wafer
When done ice the entire thing with whipped cream. Let chill 8 hours. Slice on a diagonal so you see the layers.
Or you can check out Smitten Kitchens recipe for making your own wafer cookies from scratch. I haven't tried it, but I have a lot of faith in Deb over at Smitten Kitchen so I am pretty certain they are good.
I tired this with Annas brand chocolate mint cookie thins, and while I like the mint, the cookies get really soft really fast and instead of being like soft cake they just get soggy.
I tired this with Annas brand chocolate mint cookie thins, and while I like the mint, the cookies get really soft really fast and instead of being like soft cake they just get soggy.
I found a more elegant way to serve this, here (scroll almost to the bottom)
Sunday, September 5, 2010
Very Tasty Vegetarian Entree
I just made this again tonight for a ward pot-luck tomorrow. I used half quinoa and half brown rice, both of which I cooked in Edward and Sons vegan chicken flavored bouillon. Regular chicken bouillon would be fine, I just was trying to get rid of the other so I didn't have it in my cabinet taking up space.
And a special disclaimer for anyone who might be curious.
No, I am not a vegetarian, I just like beans.
No, I am not a vegetarian, I just like beans.
4 Tbsp. butter
2 large onions, cut in half from the root and sliced
large pinch sugar
1 can corn
1 large carrot, grated
1 can black beans
1 can jalapenos
1 bunch green onions, sliced
3 c. cook quinoa
Mortons Nature Seasons o taste
Melt the butter in a large skillet. Add the onions and saute until tender. Then add the sugar to the pan and let the onions brown a bit further. Heat, stirring occasionally until the onions are caramelized. Add the corn and let that caramelize a bit too. Then add the carrot, jalapenos, black beans. Heat through. Add the quinoa and sliced green onions and toss to coat. Taste and sprinkle with nature seasons to taste.
It's also great the next day as soup. Just boil some broth, chicken, vegetable or beef all work great for this, and add the quinoa black bean mix. Simmer until hot.
Vintage Fabric
My friend gave me a really cute piece of vintage fabric she got at a yard sale. Its a kinda light weight canvas with a vintage design red, black, and olive green on an ivory background.
The problem is I have no idea what to do with it yet. So I am looking for ideas. It's pretty large too, the top photo is a quarter of the entire piece
Lazy Day in Savannah
We went to Savannah for the day, goofed off, hung out downtown, got a chocolate caramel apple and split it, took pictures, went out to dinner, and then got iodine tablets for our 72-hour kits.
I really cannot express how beautiful old Savannah is. Everywhere you turn there is something that strikes the eye. I really did not have enough time to take pictures of everything, or a very good camera to do it with. You should just check it out for yourself sometime.
I find beauty in interesting places. My hubby thinks its funny when I fall in love with a door know. I wish it had taken a better picture. I was really pretty
Savannah is a very artsy city
This is from the same shop as the picture above, you can even see a little bit of it in the top left of the picture. It reminded me of Dale Chihulys' glass. Which I love, I got to see some with my sister at Phipps. His colors are much better than this guys where though, very vivid.
Rosie ran up to this and said "OHHHHH.. (and I immediately thought, oh great, she is going to want an apple with lips) ....it TURNS!!! So we where saved and she and Miriam picked one for us to share (caramel and chocolate with blue marbling) in under two minutes and we where on our way.
I really cannot express how beautiful old Savannah is. Everywhere you turn there is something that strikes the eye. I really did not have enough time to take pictures of everything, or a very good camera to do it with. You should just check it out for yourself sometime.
I find beauty in interesting places. My hubby thinks its funny when I fall in love with a door know. I wish it had taken a better picture. I was really pretty
Savannah is a very artsy city
This is from the same shop as the picture above, you can even see a little bit of it in the top left of the picture. It reminded me of Dale Chihulys' glass. Which I love, I got to see some with my sister at Phipps. His colors are much better than this guys where though, very vivid.
Rosie ran up to this and said "OHHHHH.. (and I immediately thought, oh great, she is going to want an apple with lips) ....it TURNS!!! So we where saved and she and Miriam picked one for us to share (caramel and chocolate with blue marbling) in under two minutes and we where on our way.
Saturday, September 4, 2010
Quinoa
Quinoa is such an awesome little seed that is usually confused with a grain (and it's Kosher). It works sweet or savory and I have my Mom to thank for introducing me to it.
And I have the WHO to thank for giving me this quote
"Quinoa has excellent reserves of protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth)"
It's works great as a breakfast cereal both in the morning and as a late night snack. Just add a pinch (read large handful) of brown sugar and milk (or heavy cream, whichever you prefer). Even 101cookbooks and Martha Stewart agree with me.
It's also tasty savory. I use it in place of rice for stir fry or in soup, throw some cooked cooled into bread. I also mix it, cooked, into ground hamburger to stretch it further, just mix it into the meat and then cook it like normal until no longer pink. But my very favorite thing to do with it is pilaf
I make this when I have leftover cooked grains on hand. The reason for using the grains cold is then they absorb the broth better thus becoming more tasty. I like to eat it with a salad or green vegetable and fruit on the side for dinner and then the next day rolled in tortillas with chopped tomatoes and maybe a little bit of cheese. This is also really good if you add several handfuls of chopped spinach in right after you saute the vegetables. Garbanzo beans can be used in place of the white beans. Or if you aren't a fan of beans and lentils skip them all together and serve along side grilled chicken
Mixed Grain Pilaf
1/2 medium onion, chopped really fine
1 stalk celery, chopped really fine
1 carrot, grated really fine
1 clove garlic, minced
4 Tbsp. butter or olive oil
1 c. broth, chicken or vegetable
1 tsp. rosemary
1 c. cooked rice, cold
1 c. cooked quinoa, cold
1/2 c. cooked barley, cold
1-2 c. cooked lentils, cold
1/2-1 c. cooked white beans
Melt the butter in a large skillet. Add the onion, celery, carrot, garlic, and rosemary and saute until onion and celery are tender. Add the remaining ingredients and simmer until broth is absorbed and everything is heated through.
My other quinoa recipes can be found on my other blog
These web sites give awesome information on the nutritional value and history of quinoa
http://www.quinoa.net/106.html
http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2
http://www.wholehealthmd.com
And I have the WHO to thank for giving me this quote
"Quinoa has excellent reserves of protein, and unlike other grains, is not missing the amino acid lysine, so the protein is more complete (a trait it shares with other "non-true" grains such as buckwheat and amaranth)"
(I never ever bother to rinse mine first)
It's works great as a breakfast cereal both in the morning and as a late night snack. Just add a pinch (read large handful) of brown sugar and milk (or heavy cream, whichever you prefer). Even 101cookbooks and Martha Stewart agree with me.
It's also tasty savory. I use it in place of rice for stir fry or in soup, throw some cooked cooled into bread. I also mix it, cooked, into ground hamburger to stretch it further, just mix it into the meat and then cook it like normal until no longer pink. But my very favorite thing to do with it is pilaf
I make this when I have leftover cooked grains on hand. The reason for using the grains cold is then they absorb the broth better thus becoming more tasty. I like to eat it with a salad or green vegetable and fruit on the side for dinner and then the next day rolled in tortillas with chopped tomatoes and maybe a little bit of cheese. This is also really good if you add several handfuls of chopped spinach in right after you saute the vegetables. Garbanzo beans can be used in place of the white beans. Or if you aren't a fan of beans and lentils skip them all together and serve along side grilled chicken
Mixed Grain Pilaf
1/2 medium onion, chopped really fine
1 stalk celery, chopped really fine
1 carrot, grated really fine
1 clove garlic, minced
4 Tbsp. butter or olive oil
1 c. broth, chicken or vegetable
1 tsp. rosemary
1 c. cooked rice, cold
1 c. cooked quinoa, cold
1/2 c. cooked barley, cold
1-2 c. cooked lentils, cold
1/2-1 c. cooked white beans
Melt the butter in a large skillet. Add the onion, celery, carrot, garlic, and rosemary and saute until onion and celery are tender. Add the remaining ingredients and simmer until broth is absorbed and everything is heated through.
My other quinoa recipes can be found on my other blog
These web sites give awesome information on the nutritional value and history of quinoa
http://www.quinoa.net/106.html
http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2
http://www.wholehealthmd.com
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