They went to the orchard to buy some apples...they smelled fresh donuts in the air.
I smell them at market every week, and admit I was hungry for them too!
I had:
Betty Crocker brand all purpose gluten-free rice flour blend
and
Fearn brand Brown rice baking mix
about a cup or cup and half of each
i tsp baking powder
2 eggs
about 1/3 cup of Toffutti brand Sour Non-Dairy Sour Cream
and about 1/4 cup of honey
and about 1&1/2 cups of high heat able Safflower oil for deep frying in a wok or cast iron dutch over
they were just like the sour cream donuts I used to HAVE to have form Dunkin Donuts...
I am writing it down before I feel like vomiting...they could only eat one--- none of us are really big on oil---three more are sittign there tempting me....beckoning me, before nausea and gall-stones or something occur...
Sunday, October 13, 2013
Wednesday, September 25, 2013
My Basic Red Chili Recipe from 3rd place 2009
I cannot believe I had not posted this before! It was archived in one of my other blogs....my general one. OK well here it is:
Sunday, October 25, 2009
Cure For the Common Chili...
...and just about everything else.
I am entering a chili cook-off at church today. The defender of last years chili is hoping to retain his title. Mine is simmering on the stove while I write down the kicking recipe before i lose it from My sieve of a mind. It is dedicated to my friend in Journey group, Yong Yi, who showed me that ginger and common spaghetti sauce do go together! I had some ginger marinated pork one night when we met for our one on one, and my palate hasn't quite been satisfied without ginger since. I guess you can tell what one of my ingredients is already!
Cure for the Common Chilli
Rebecca Saylor 9-25-09 Why?
3lbs all natural, lean, dark, ground turkey Good for you, lower on the bad boy meats list
4 Tbsp Extra virgin olive oil A good fat, and also anti-viral
One large yellow onion diced Onions are as good as expectorants, topically
One large white onion diced Or taken internally
The large red Bell peppers Always eat a rainbow of vegetables
(I would have put 2-3 green ones in too, but d/n) I thought i had some already @ home
Begin to brown these in a large heavy bottomed stainless steel pot or better yet cast iron-for FE
Add these while stirring and checking for sticking:
Four large garlic bulbs pressed Ant-viral
I tsp Paprika
1/2 tsp cumin
2-3 tsp chili powder
2 Tbsp dreid cilantro ( fresh is always better--liberal amounts of of for the B,C,K, and calcium
1/4-1/2tsp Mexican fiesta
(all seasonings are frontier brand)
Here is where it get s weird and super immune boosting
Keep stirring,as the garlic will burn and stick, and the spices are caramelizing and sticking
1/4 cup of finely ground flax seed ha-ha, you won't even know fiber and omega
2 tsp freshly ground ginger root counteracts the beans if ya get my drift
the juice of one lemon, and some fine zest just do it, trust me. For vitamin C at least
4 cups or more of shredded zucchini and winter squash--yeah, didn't know that either
three cans of black beans juice and all (all natural--no chemicals please!!!!)
three cans of red kidney beans juice and all (I only had two, thought i had one already at home)
One 29 ox can of tomato puree
+ enough water to rinse it out--less than 1/2 the can
1 8oz can of tomatoe paste (just get it out with a scraper)
This stuff will get thick and want to stick due to the flax, even if you used diced tomatoes instead of puree--don't be too fussy. But keep it simmering over low heat and watch it. After the zucchini disappears, you can put it in a crock pot to keep it safely warm. Garnish with black olive slices, avocado, maybe some (rice shredded rice cheese... and a hearty side of corn bread, corn chips (baked please) or rice,noodles. A cup a day will keep the DR at bay...make it weekly.& Enjoy
Afterward: Soory It looked really neat before it was posted--I had the ingredients on one side, and the reason why on the other--so thtere are random words--maybe someday i will fix that--if anyone wants the recipe--I will fix it and send it. AND I planned to enter it into the most original category--but all samples were judged and categorized by the panel of judges--So I won third place for the best tasting--Cheers to the guy who won first. He had chunks of grilled london broil in his. The guy who won the cookoff at a local arts and riverfront festival tried my chili tonight (thankfully he did not enter any, or I would not have made third!!) and he gave the thumbs up. It was all eaten up. That will suffice for a review. Have a great week. And Debbie, I met the people who arranged their cousin to host Annie and Taiwan, looking for a comment fromU.
Posted by Becky at Sunday, October 25, 2009 No comments:
Labels: food
Monday, August 1
Sunday, October 25, 2009
Cure For the Common Chili...
...and just about everything else.
I am entering a chili cook-off at church today. The defender of last years chili is hoping to retain his title. Mine is simmering on the stove while I write down the kicking recipe before i lose it from My sieve of a mind. It is dedicated to my friend in Journey group, Yong Yi, who showed me that ginger and common spaghetti sauce do go together! I had some ginger marinated pork one night when we met for our one on one, and my palate hasn't quite been satisfied without ginger since. I guess you can tell what one of my ingredients is already!
Cure for the Common Chilli
Rebecca Saylor 9-25-09 Why?
3lbs all natural, lean, dark, ground turkey Good for you, lower on the bad boy meats list
4 Tbsp Extra virgin olive oil A good fat, and also anti-viral
One large yellow onion diced Onions are as good as expectorants, topically
One large white onion diced Or taken internally
The large red Bell peppers Always eat a rainbow of vegetables
(I would have put 2-3 green ones in too, but d/n) I thought i had some already @ home
Begin to brown these in a large heavy bottomed stainless steel pot or better yet cast iron-for FE
Add these while stirring and checking for sticking:
Four large garlic bulbs pressed Ant-viral
I tsp Paprika
1/2 tsp cumin
2-3 tsp chili powder
2 Tbsp dreid cilantro ( fresh is always better--liberal amounts of of for the B,C,K, and calcium
1/4-1/2tsp Mexican fiesta
(all seasonings are frontier brand)
Here is where it get s weird and super immune boosting
Keep stirring,as the garlic will burn and stick, and the spices are caramelizing and sticking
1/4 cup of finely ground flax seed ha-ha, you won't even know fiber and omega
2 tsp freshly ground ginger root counteracts the beans if ya get my drift
the juice of one lemon, and some fine zest just do it, trust me. For vitamin C at least
4 cups or more of shredded zucchini and winter squash--yeah, didn't know that either
three cans of black beans juice and all (all natural--no chemicals please!!!!)
three cans of red kidney beans juice and all (I only had two, thought i had one already at home)
One 29 ox can of tomato puree
+ enough water to rinse it out--less than 1/2 the can
1 8oz can of tomatoe paste (just get it out with a scraper)
This stuff will get thick and want to stick due to the flax, even if you used diced tomatoes instead of puree--don't be too fussy. But keep it simmering over low heat and watch it. After the zucchini disappears, you can put it in a crock pot to keep it safely warm. Garnish with black olive slices, avocado, maybe some (rice shredded rice cheese... and a hearty side of corn bread, corn chips (baked please) or rice,noodles. A cup a day will keep the DR at bay...make it weekly.& Enjoy
Afterward: Soory It looked really neat before it was posted--I had the ingredients on one side, and the reason why on the other--so thtere are random words--maybe someday i will fix that--if anyone wants the recipe--I will fix it and send it. AND I planned to enter it into the most original category--but all samples were judged and categorized by the panel of judges--So I won third place for the best tasting--Cheers to the guy who won first. He had chunks of grilled london broil in his. The guy who won the cookoff at a local arts and riverfront festival tried my chili tonight (thankfully he did not enter any, or I would not have made third!!) and he gave the thumbs up. It was all eaten up. That will suffice for a review. Have a great week. And Debbie, I met the people who arranged their cousin to host Annie and Taiwan, looking for a comment fromU.
Posted by Becky at Sunday, October 25, 2009 No comments:
Labels: food
Monday, August 1
Sunday, September 15, 2013
Bread Machine: Shame and Glory
When bread machines first came out, I was a little envious...but not too much....
I figured that i could not make gluten-free bread rise in it, or use yeast, when for a long time I was also yeast-free. The kicker about not wanting one came in two ways. First my Grandpa thought it was ridiculous and shameful not to make your own bread and by hand. The other was a fear of infertility from xeno-estrogens that leach into foods cooked in or on non-stick coatings....Oh and also, I love the buttery top crust of traditionally baked bread...the crust in a machine is mostly bottom crust.Round loaves really freaked me out. I guess I was a bread-snob.
Pap also thought that one ought to be thrifty and use sourdough starter and not buy yeast. I could not keep my starter alive on rice flour and honey. Honey has antibacterial and anti-fungal properties, so it would die. I still have a jar of that oooze in my fridge, just because it lightly links me to my past and my beloved Pap, long gone. He took his starter, just for me, and kneaded flour into it to make a small dry square cake of starter, stalled but still alive. He brought it with him on the planes, carefully wrapped in waxed paper from his home in Alaska,jsut for me, to get me started. He spent a whole day with me, explaining his system and making bread with me. But alas, Pap was not happy when he found out that I was gluten-free. He did not get that, so I became a disappointment to him in his later years, shunned and shamed.
Years passed...The gluten-free industry boomed and we discovered "Gluten-free Pantry brand bread mixes. They used dry yeast. We were all impressed. My son loved to bake it. I have to be careful eating any gran based carbs, and Any grain-based product that it white and is finely-ground as opposed to as whole as possible....but I cave for home-baked crusty browned yeast bread. WE tried to formulate a silimar mix of our own flours but none were as good at that brand. MY son stalled on making bread this summer. Last week I cleaned out an estate and was offered a bread machine. I thought it would not hurt to try...
He made the first loaf. I LOVE borrowing the enthusiasm and optimism of the youth around me--there is a lot of that surrounding me these days. I handed him the maker, and a package of Montina Wheat--which is ok for some gluten-frees, (but as it turned out---me, not so much---but ok...not pertinent.) It turned out just fine. He did not trust the machine to mix it, so he loaded the machine with the dough already mixed. I have since seen the videos where people dump the ingredients in about 3 to 5 minutes, shut the lid, press the on button and walk away. The first baking option we choose was 4.5 hour process...it was good.
I tried my hand at using a flour mix I created form brown rice and white basmati rice freshly milled downstairs in my Whisper Mill, rolled oats and freshly ground yellow flax...egg whites (from noodles I was making also at that time, and needed only the yolks,) plus one more egg and , some honey coconut butter mix, walnut oil, and water...it only processed for 2.5 hours and it was excellent. Mmmm...
I am a bread machine snob no more! I am not worrying about xeno-estrogens for now.
SO, I am getting the hang of gluten-free yeast breads. And for old times sake and in fond memory of my pap, I put some of my rice flour mix and pure maple syrup onto the jar of sourdough starter from the back of my fridge, and set it out on the counter. I am determined to give it microbial CPR. Someday, I might have enough culinary courage to make a yeast bread without the machine, but for now, this is where our bread is coming form. The price of decent gluten free bread in the health food store is ridiculous, and who is to say that the factories where they are made use glass or stainless steel non-coated pans! I feel pretty thrifty and resourceful. I could bake nightly and the family will wake up to a new loaf in the morning, or just as needed.
I am very thankful for that machine! Sorry Pap...
I figured that i could not make gluten-free bread rise in it, or use yeast, when for a long time I was also yeast-free. The kicker about not wanting one came in two ways. First my Grandpa thought it was ridiculous and shameful not to make your own bread and by hand. The other was a fear of infertility from xeno-estrogens that leach into foods cooked in or on non-stick coatings....Oh and also, I love the buttery top crust of traditionally baked bread...the crust in a machine is mostly bottom crust.Round loaves really freaked me out. I guess I was a bread-snob.
Pap also thought that one ought to be thrifty and use sourdough starter and not buy yeast. I could not keep my starter alive on rice flour and honey. Honey has antibacterial and anti-fungal properties, so it would die. I still have a jar of that oooze in my fridge, just because it lightly links me to my past and my beloved Pap, long gone. He took his starter, just for me, and kneaded flour into it to make a small dry square cake of starter, stalled but still alive. He brought it with him on the planes, carefully wrapped in waxed paper from his home in Alaska,jsut for me, to get me started. He spent a whole day with me, explaining his system and making bread with me. But alas, Pap was not happy when he found out that I was gluten-free. He did not get that, so I became a disappointment to him in his later years, shunned and shamed.
Years passed...The gluten-free industry boomed and we discovered "Gluten-free Pantry brand bread mixes. They used dry yeast. We were all impressed. My son loved to bake it. I have to be careful eating any gran based carbs, and Any grain-based product that it white and is finely-ground as opposed to as whole as possible....but I cave for home-baked crusty browned yeast bread. WE tried to formulate a silimar mix of our own flours but none were as good at that brand. MY son stalled on making bread this summer. Last week I cleaned out an estate and was offered a bread machine. I thought it would not hurt to try...
He made the first loaf. I LOVE borrowing the enthusiasm and optimism of the youth around me--there is a lot of that surrounding me these days. I handed him the maker, and a package of Montina Wheat--which is ok for some gluten-frees, (but as it turned out---me, not so much---but ok...not pertinent.) It turned out just fine. He did not trust the machine to mix it, so he loaded the machine with the dough already mixed. I have since seen the videos where people dump the ingredients in about 3 to 5 minutes, shut the lid, press the on button and walk away. The first baking option we choose was 4.5 hour process...it was good.
I tried my hand at using a flour mix I created form brown rice and white basmati rice freshly milled downstairs in my Whisper Mill, rolled oats and freshly ground yellow flax...egg whites (from noodles I was making also at that time, and needed only the yolks,) plus one more egg and , some honey coconut butter mix, walnut oil, and water...it only processed for 2.5 hours and it was excellent. Mmmm...
I am a bread machine snob no more! I am not worrying about xeno-estrogens for now.
SO, I am getting the hang of gluten-free yeast breads. And for old times sake and in fond memory of my pap, I put some of my rice flour mix and pure maple syrup onto the jar of sourdough starter from the back of my fridge, and set it out on the counter. I am determined to give it microbial CPR. Someday, I might have enough culinary courage to make a yeast bread without the machine, but for now, this is where our bread is coming form. The price of decent gluten free bread in the health food store is ridiculous, and who is to say that the factories where they are made use glass or stainless steel non-coated pans! I feel pretty thrifty and resourceful. I could bake nightly and the family will wake up to a new loaf in the morning, or just as needed.
I am very thankful for that machine! Sorry Pap...
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