tag:blogger.com,1999:blog-79533192018805906102024-03-05T20:53:46.608-06:00Mourning into DancingCathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-7953319201880590610.post-5814083094849422592020-04-08T12:55:00.001-05:002020-04-08T12:55:23.990-05:00DIY Scrub CapI've had a few people request the pattern I used to make my scrub caps, so I logged into my old, neglected (read <i>too tired to photograph my food before eating and falling into bed</i>) blog to provide a pictorial of the pattern I am using.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjSsBLe02LqtmtXdLNIQd8FITvLUGAxqGiyG6_PFtkeMsaT80FUX3E_bQUxM7ZD5msbBXXjPK6rRBSowDb7ZR_0QqBmqmexJ_NeTlTCjVRQ7q6hi21YjOFrFto2ni7rhI2UVSS_a6oFb-/s1600/IMG-1663.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjSsBLe02LqtmtXdLNIQd8FITvLUGAxqGiyG6_PFtkeMsaT80FUX3E_bQUxM7ZD5msbBXXjPK6rRBSowDb7ZR_0QqBmqmexJ_NeTlTCjVRQ7q6hi21YjOFrFto2ni7rhI2UVSS_a6oFb-/s640/IMG-1663.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My four-year-old makes a much cuter picture 😉</td></tr>
</tbody></table>
There were two patterns I used online as the starting point for this pattern. A shout out to the following people for sharing their patterns:<br />
<br />
<a href="https://www.slideshare.net/larissanichols9/scub-caps-how-to-diy-tu">https://www.slideshare.net/larissanichols9/scub-caps-how-to-diy-tu</a><br />
<br />
( The second link is not responding. I'll edit and re-post when it's working.)<br />
<br />
I found the first pattern was much too small for my head and the second one was much too large. The one I designed is somewhere in between the two. I made - and trashed - three caps before I got the right fit. I say this to warn you that everyone's head is a different size so you might have to juggle with the sizing based on your skull and how much hair to have to tuck inside the cap.<br />
<br />
Browsing in a fabric store for cute or cool fabric prints is not an option for me today, since I nearly had my head chewed off at the grocery store yesterday because I didn't see a lady BEHIND ME with her shopping cart. Eyes in the back of my head is not my super power. End of rant. I found some<br />
fabric scraps from past projects for my scrub caps and had no fabric left for this impromptu tutorial. Thanks, cute three-year-old for donating one of your old crib sheets. Drool stains free of charge 😝. Only a few small tears were shed as she watched me rip up her sheet. This particular fabric was a little too thin so I made this cap with a double layer of fabric. I've included instructions for this as well. If you have a nice sturdy fabric, you can skip those steps. If you're using new fabric, please and wash and tumble dry your fabric before proceeding; otherwise, it will shrink the first time you wash your cap and then you'll be disappointed if it doesn't fit.<br />
<br />
I printed off a grid so you can see the exact size. I used construction paper to make the templates. Card stock would work also. Or an empty cereal box.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L-a4UVc5d6r6GIo9CiSder1nZigFGFb2xckCbbXnpOl2VH5V7lhq_3d9RRSmKpPuMLnHycXrwV5cXtbF0k1T_0RoLM9gnmKGOpC4fbCLJACe-tA-drjGSjL-0ljr_8MLpO0a1Y8OShmX/s1600/IMG_1664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9L-a4UVc5d6r6GIo9CiSder1nZigFGFb2xckCbbXnpOl2VH5V7lhq_3d9RRSmKpPuMLnHycXrwV5cXtbF0k1T_0RoLM9gnmKGOpC4fbCLJACe-tA-drjGSjL-0ljr_8MLpO0a1Y8OShmX/s640/IMG_1664.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0eOqWjpwtaRVgUA4CsmZzLlYIMXvO0P45LpLfo8V_N_Og2zzt-QLTQYbts7Sh7mIVOwX1_sJ3uYxPJDY0o23JjUXJfGkgzWoiPtY9wzO1zZ8YsnWTEKJvsAIPg5hVhQr7yi_yA6rr5bz/s1600/IMG_1665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0eOqWjpwtaRVgUA4CsmZzLlYIMXvO0P45LpLfo8V_N_Og2zzt-QLTQYbts7Sh7mIVOwX1_sJ3uYxPJDY0o23JjUXJfGkgzWoiPtY9wzO1zZ8YsnWTEKJvsAIPg5hVhQr7yi_yA6rr5bz/s640/IMG_1665.jpg" width="480" /></a></div>
<br />
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br /><div class="separator" style="clear: both; text-align: center;">
</div>
In case you can't decipher the scribbles on that first template, the size is 21" long and 6.5" high; the tie end is 2". Midway between the top and bottom of the curve you can put a little mark on your fabric if you like. I usually just eyeball it.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Place the templates on the fabric that has been folded right sides together. Please note where the fold should be and make sure you have it right before you cut it! Use a fabric pencil or marker and trace each template onto the fabric and cut them out.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtumEfEJEG-LPo-N7sLiN-l2_PK4souqgv4DT9lnC5wlG69AMDJC-scIOYb23GBGSKGSoL_SrWi8g9yVXVR0uPRD-8-h44wjOyoakLE9o2WKeo2xrK7zQ69mPprgxC3UUrJgQvmIQRHHzj/s1600/IMG_4218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtumEfEJEG-LPo-N7sLiN-l2_PK4souqgv4DT9lnC5wlG69AMDJC-scIOYb23GBGSKGSoL_SrWi8g9yVXVR0uPRD-8-h44wjOyoakLE9o2WKeo2xrK7zQ69mPprgxC3UUrJgQvmIQRHHzj/s640/IMG_4218.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhj5Whx3E3I3bwkzgA5yw2a-1BYqnRA_p-bzKb-_o5dx0f7JKKgczLfsiS_mCZGWfBWViylL7z5j8-bnQQsbAOCiyEUSAaXeWarx7L9AHsdfMdaKNnVn8yA8Zo5v-sCKfVrYxxZtqyfsy/s1600/IMG_4219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFhj5Whx3E3I3bwkzgA5yw2a-1BYqnRA_p-bzKb-_o5dx0f7JKKgczLfsiS_mCZGWfBWViylL7z5j8-bnQQsbAOCiyEUSAaXeWarx7L9AHsdfMdaKNnVn8yA8Zo5v-sCKfVrYxxZtqyfsy/s640/IMG_4219.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
This is what your fabric pieces will look like after they are cut:<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtM7zNe-dULmTzwp7QKWjPfdUXS1tiQbsGQfXTpNCXJNeCYGX6VzfycDlZQFNIFqhURAAFXbMfY-iWRjtpv1B2KH7LFPoBHPL0cjDkH8_FnEFxyxFMAyN9GgtOMRmzXsGK_p35IchA9R7l/s1600/IMG_4220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtM7zNe-dULmTzwp7QKWjPfdUXS1tiQbsGQfXTpNCXJNeCYGX6VzfycDlZQFNIFqhURAAFXbMfY-iWRjtpv1B2KH7LFPoBHPL0cjDkH8_FnEFxyxFMAyN9GgtOMRmzXsGK_p35IchA9R7l/s640/IMG_4220.JPG" width="640" /></a></div>
<br />
If you are doubling your fabric to make a sturdier cap, cut out two identical copies of each template. Put the fabric pieces WRONG sides together and pin them.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx56a0k0_uRXxHh6DYHPQBzOIl4bSQ6UqzreUZbtriYjyNqrJCns8o8uOazFLmDVkwlXqD8UdR65QE61Y_uN7TySnReicAEXkZXXDOIJhbSQYNJluX0G3ci23UVgJtmgyt5jvUDAs4CJF/s1600/IMG_4222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx56a0k0_uRXxHh6DYHPQBzOIl4bSQ6UqzreUZbtriYjyNqrJCns8o8uOazFLmDVkwlXqD8UdR65QE61Y_uN7TySnReicAEXkZXXDOIJhbSQYNJluX0G3ci23UVgJtmgyt5jvUDAs4CJF/s640/IMG_4222.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only do this if you are double layering your fabric; otherwise skip this step.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Baste the two pieces together with a straight stitch or basting stitch. Stitch close to the edge so you won't see these stitches in your final product.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMi5AhXPYVqf8e6BC3m-aE0n1UnfYml7qc5wvz90x29iB61K6wNLrbHQimXHeUj3-yaYD9d6roGVmhC9W06tr5SDmoSgyXwSBcOsKcaZqxU8bAz65HG66gxfBUiEJBI2SG8AFFMwYO9CY/s1600/IMG_4223.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMi5AhXPYVqf8e6BC3m-aE0n1UnfYml7qc5wvz90x29iB61K6wNLrbHQimXHeUj3-yaYD9d6roGVmhC9W06tr5SDmoSgyXwSBcOsKcaZqxU8bAz65HG66gxfBUiEJBI2SG8AFFMwYO9CY/s640/IMG_4223.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only do this step if you are double layering your fabric; otherwise skip this step.</td></tr>
</tbody></table>
If you've doubled your fabric, you'll end up with two right sides. Choose a side to be the right side and wrong side. In my case, I chose the side with the least amount of drool stains 😬.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1HuEtzKulrcJ6VnOT_zQ5DJO1zBmhl5EdCseEVB_A65D6ZDIZhbMjwfOtUOrKMajXmU9O3PokcFfmd1yKKWPZwVhmDAYxgMG2gCLACdFCKh5qaH-VltEge9xjkwyCM_u6Q6qnY2QUyu2/s1600/IMG_4224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1HuEtzKulrcJ6VnOT_zQ5DJO1zBmhl5EdCseEVB_A65D6ZDIZhbMjwfOtUOrKMajXmU9O3PokcFfmd1yKKWPZwVhmDAYxgMG2gCLACdFCKh5qaH-VltEge9xjkwyCM_u6Q6qnY2QUyu2/s640/IMG_4224.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
On the larger piece of fabric where it curves downward, halfway between, press a seam allowance from there to the end. Do this on both ends.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcH_bQR-1RgrPeU1fon1knNFP9v5wXASp_fpclPJc_cYjAyqbRM9gvx1GuOkVoAWq5ACD35CP37T-BW4A3sk053W1tl3ut9b3VLKozaRQ5Qk2iouZkjegIajyVTOqhrqTatBE1fabHq6H/s1600/IMG_4225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQcH_bQR-1RgrPeU1fon1knNFP9v5wXASp_fpclPJc_cYjAyqbRM9gvx1GuOkVoAWq5ACD35CP37T-BW4A3sk053W1tl3ut9b3VLKozaRQ5Qk2iouZkjegIajyVTOqhrqTatBE1fabHq6H/s640/IMG_4225.JPG" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
On the smaller piece of fabric, press a 1/4" seam and then another 1/2" seam. This is the casing for the elastic.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYOgkVfmkKGmPG3lvytm_XFA9WtrB0mzWXIpmihKqjoUDUU-Qr8iTcQ9meLCTHr-APF8fgefzSpmDQt9oK4EmIX1aediEi5evWBA3R-OhyiRIUq4HUIqGXZjx_wZblffN8N4iuUF4MA4m/s1600/IMG_4226.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYOgkVfmkKGmPG3lvytm_XFA9WtrB0mzWXIpmihKqjoUDUU-Qr8iTcQ9meLCTHr-APF8fgefzSpmDQt9oK4EmIX1aediEi5evWBA3R-OhyiRIUq4HUIqGXZjx_wZblffN8N4iuUF4MA4m/s640/IMG_4226.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First fold</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtaEKQgZ2XigfDJjk1CTSAa4Nd5FytxKXX6skt-auWgGznkheEfHv-OJfZl_ZK-lhudR5dxHN7m2L2ZqeFStw77PTKBZzO4G7Lai6x32kwp01hLQBnHHzXY_IQ6mggB366RuD458aau_C/s1600/IMG_4227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmtaEKQgZ2XigfDJjk1CTSAa4Nd5FytxKXX6skt-auWgGznkheEfHv-OJfZl_ZK-lhudR5dxHN7m2L2ZqeFStw77PTKBZzO4G7Lai6x32kwp01hLQBnHHzXY_IQ6mggB366RuD458aau_C/s640/IMG_4227.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second fold + a 3" piece of elastic.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Using a zig zag stitch, sew the curve to reinforce this part of the cap.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zqOxFFc2qtrYs9NbO1p26bqta3DDemyHDP9jOl2yDzMCVyDT6K5OqJ8Fq6xuxwYUk3vtzyUzc_9ZfP5GLCVU6a4D5oiMZmv9kPso-4srTtyQd8i_Hk-d9mqxQuV4nGYG4SUR0nCWtWM5/s1600/IMG_4228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0zqOxFFc2qtrYs9NbO1p26bqta3DDemyHDP9jOl2yDzMCVyDT6K5OqJ8Fq6xuxwYUk3vtzyUzc_9ZfP5GLCVU6a4D5oiMZmv9kPso-4srTtyQd8i_Hk-d9mqxQuV4nGYG4SUR0nCWtWM5/s640/IMG_4228.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Sew the elastic casing using a straight stitch. I experimented leaving out the elastic. I don't recommend it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GyR1uAK4H2akUCb7GtEhyphenhyphen5SSkFEXiMXzj-WUrGTTSeUeJYkz6ZrOsHRGeOKcAmAx-GYGZGCr2tpGbF7yuMKuV-rKD7ZkBN2GUggoJhXtxbCHngpCJceT-ZJxlgwPDupX8G9VQAJtY8YH/s1600/IMG_4229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GyR1uAK4H2akUCb7GtEhyphenhyphen5SSkFEXiMXzj-WUrGTTSeUeJYkz6ZrOsHRGeOKcAmAx-GYGZGCr2tpGbF7yuMKuV-rKD7ZkBN2GUggoJhXtxbCHngpCJceT-ZJxlgwPDupX8G9VQAJtY8YH/s640/IMG_4229.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Take the elastic and insert a safety pin on one end.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVF-VCBguJhOPfS2ElJkk-Er1qNHnJIQnn2D3r7TiEjFvTDRSr97JSqCuEbRIzm4RTAfvrbB2ficP25NEf23PpzbbkwEyBTp6zHFjMIsyYSLOiRVYEIqb_6dqMefwPrNCRMghZBgnV1hE/s1600/IMG_4230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVF-VCBguJhOPfS2ElJkk-Er1qNHnJIQnn2D3r7TiEjFvTDRSr97JSqCuEbRIzm4RTAfvrbB2ficP25NEf23PpzbbkwEyBTp6zHFjMIsyYSLOiRVYEIqb_6dqMefwPrNCRMghZBgnV1hE/s640/IMG_4230.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Insert the elastic into the casing. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sAK9RVQnUkwvFArqn5lf9m1zU7hUKn00Hm_F1YGLPG6L8A3dAZE6tJrmX9usLRq9glNbPi-2x5tVdVlkmTzGjRZB1bTER1LN8WKmL84RbaZtW_2QLuru6fS5MsqOH6Q50kp0UYCPZNoQ/s1600/IMG_4231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1sAK9RVQnUkwvFArqn5lf9m1zU7hUKn00Hm_F1YGLPG6L8A3dAZE6tJrmX9usLRq9glNbPi-2x5tVdVlkmTzGjRZB1bTER1LN8WKmL84RbaZtW_2QLuru6fS5MsqOH6Q50kp0UYCPZNoQ/s640/IMG_4231.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
When the end of the elastic is flush with the opening, stitch it in place.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYhhMgPFR1bsAGxyP_WljuhkGZXIfQbBZOyPytq5dTfDFOQ_Y85tqKgHt0gUDnR15AIFTAcfqSL4_IZEn8ISvL1HJk8vmgSoAYlQYYnbvdIvfmzA_rdFaVFwFQeOXSNWtHBYjqu6hpi6R/s1600/IMG_4232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYhhMgPFR1bsAGxyP_WljuhkGZXIfQbBZOyPytq5dTfDFOQ_Y85tqKgHt0gUDnR15AIFTAcfqSL4_IZEn8ISvL1HJk8vmgSoAYlQYYnbvdIvfmzA_rdFaVFwFQeOXSNWtHBYjqu6hpi6R/s640/IMG_4232.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The elastic with the safety pin is hiding inside.</td></tr>
</tbody></table>
<br />
Pull the elastic through to the opposite end and secure with a pin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk1Sjwa-iuZtHcitwVkTQGw0seCHMC6ZLopqhJq49qFjAT9jekIyzIf5klRz1iPer2iGMJGZsdXsmT8iXy9yyQTlTxbVdEEMhzOPr9Cf2Ppmoa2G4L9RYB7JeuvCmcXkY0f8XqdGew4mb/s1600/IMG_4233.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirk1Sjwa-iuZtHcitwVkTQGw0seCHMC6ZLopqhJq49qFjAT9jekIyzIf5klRz1iPer2iGMJGZsdXsmT8iXy9yyQTlTxbVdEEMhzOPr9Cf2Ppmoa2G4L9RYB7JeuvCmcXkY0f8XqdGew4mb/s200/IMG_4233.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81R3AfmSGzVLlhe5SIUR1mfndR7ymklKubfyCGPsAs90EgVSfZERCzYSq7QWVPGXqC79JRe2p0XiYYwW6jONyR1oN1AktPTYUibqedFuFcqzZr7v6RnQKICnKQ1kqgrD9e532jxAlyhiq/s1600/IMG_4234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81R3AfmSGzVLlhe5SIUR1mfndR7ymklKubfyCGPsAs90EgVSfZERCzYSq7QWVPGXqC79JRe2p0XiYYwW6jONyR1oN1AktPTYUibqedFuFcqzZr7v6RnQKICnKQ1kqgrD9e532jxAlyhiq/s200/IMG_4234.JPG" width="200" /></a></div>
<br />
Stitch the elastic to the end.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkADfnBHDJceWi1SHkbHwIVTBvB8Twpn-qoLlQfs2d65UqE46hUxvCMsC0ZAinjqlrW4x1iPSkv6EiR5iVf0oSrOC588ycyxBDpspTIw0h1RbrBKAOGAV9CFrEOxXny2dwyKujn4Rr0z2c/s1600/IMG_4235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkADfnBHDJceWi1SHkbHwIVTBvB8Twpn-qoLlQfs2d65UqE46hUxvCMsC0ZAinjqlrW4x1iPSkv6EiR5iVf0oSrOC588ycyxBDpspTIw0h1RbrBKAOGAV9CFrEOxXny2dwyKujn4Rr0z2c/s640/IMG_4235.JPG" width="640" /></a></div>
<br />
Going back to the other piece of fabric, press a seam allowance across the bottom edge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoxu9sWbkUn_wOMdnRgPSEFbFNP_yHNE2PrDFYdnkiKnzZiIOZi05reILwhAp6WdxmG6h0jtsMK9EulzSAGTWujb9iAvecUYEf7Bv069JRWE7qAPL6rQl1WG_8Vaiw9bAtSwitGbzuS4i/s1600/IMG_4236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoxu9sWbkUn_wOMdnRgPSEFbFNP_yHNE2PrDFYdnkiKnzZiIOZi05reILwhAp6WdxmG6h0jtsMK9EulzSAGTWujb9iAvecUYEf7Bv069JRWE7qAPL6rQl1WG_8Vaiw9bAtSwitGbzuS4i/s640/IMG_4236.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
One each tie end, fold twice and press.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixx2UVUu88S7LYQAaQprfzJ-H1HlYMdZ5sCEWpAWuaRJFqe4jsAwvgcO7ZzkxNbi5bkk8kDe7AUhv4V557tj0LEQHMAnv2pRD8Csf7N4yIFggHKB51VDE5zlCrnRexNnKEg6bBdSPMWQJH/s1600/IMG_4237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixx2UVUu88S7LYQAaQprfzJ-H1HlYMdZ5sCEWpAWuaRJFqe4jsAwvgcO7ZzkxNbi5bkk8kDe7AUhv4V557tj0LEQHMAnv2pRD8Csf7N4yIFggHKB51VDE5zlCrnRexNnKEg6bBdSPMWQJH/s640/IMG_4237.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Fold up the bottom edge and pin. This forms the two ties and the bottom edge of the cap that sits closest to you face.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMG_oQIOA4tE0zEmdIhv_8lJC3Zs7-LPQgohcG02P2sW7fb5zfNxYguZEqWM3x30sYIm4ZArb9zuKv1pPisNQdPLrvTAcihwylfs1eydFcmweKD6bcbDl0RfnTAmEd1V-PqtOWWrBpL82C/s1600/IMG_4238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMG_oQIOA4tE0zEmdIhv_8lJC3Zs7-LPQgohcG02P2sW7fb5zfNxYguZEqWM3x30sYIm4ZArb9zuKv1pPisNQdPLrvTAcihwylfs1eydFcmweKD6bcbDl0RfnTAmEd1V-PqtOWWrBpL82C/s640/IMG_4238.JPG" width="640" /></a></div>
<br />
This is what it looks like when you're finished pinning:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXUj1ckN9qHeSeA3BBf8lwzBs-N2UfyiPSANCZmE1gb7UnUwhYZTlFVt3vMtO4JOhfBuGvLV1HdpJRl_lcVIYf9FNYW9kiWNkK6SCDMgLw9Gw4H2crOAXwczoEVGbYsAoXFOOBrRpcEUs/s1600/IMG_4239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXUj1ckN9qHeSeA3BBf8lwzBs-N2UfyiPSANCZmE1gb7UnUwhYZTlFVt3vMtO4JOhfBuGvLV1HdpJRl_lcVIYf9FNYW9kiWNkK6SCDMgLw9Gw4H2crOAXwczoEVGbYsAoXFOOBrRpcEUs/s640/IMG_4239.JPG" width="640" /></a></div>
<br />
Sew a straight stitch all the way across as shown below:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEIj9j9dZjyYQ5OV0lOYDto6EOmzJ2pXgNrzT0vmX04Sn5t9Pl6qLbIPlO1xw0mXaC5zWIuKt9dT5QA_Mze7SFSDtC3hYZPEzMtZ5iGiw8fMjWPyrVY74Zx2Vqzq005DOOBKF3G3Iu2Ht/s1600/IMG_4240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEIj9j9dZjyYQ5OV0lOYDto6EOmzJ2pXgNrzT0vmX04Sn5t9Pl6qLbIPlO1xw0mXaC5zWIuKt9dT5QA_Mze7SFSDtC3hYZPEzMtZ5iGiw8fMjWPyrVY74Zx2Vqzq005DOOBKF3G3Iu2Ht/s640/IMG_4240.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Sew another straight stitch all along the bottom edge:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8u65ADkSKcTLVFfdnKoFZzT4GrGdN14-9oNKObQMCDbQseY5ACj20XQAMAcMGk0eKZ3AeBsYodeGzuDW2zdQJUhNujQzxqa8PFu3sngVPq7oZA5JJUmPFD_jBey6CL_DV1jaGw3OdtlS/s1600/IMG_4241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8u65ADkSKcTLVFfdnKoFZzT4GrGdN14-9oNKObQMCDbQseY5ACj20XQAMAcMGk0eKZ3AeBsYodeGzuDW2zdQJUhNujQzxqa8PFu3sngVPq7oZA5JJUmPFD_jBey6CL_DV1jaGw3OdtlS/s640/IMG_4241.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mark the centre of top of each piece of fabric. (The opposite end of what has already been sewn).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaC9XxsuTINzmu_kXNV-NJGI0A03xpBtCLuCaSHIBskutighW541Gk8sxqqGlBEkigVFhFFOP19BwQ_Np6p0J99iTmD4fQsz0-IKPW1_YZGVzPlk19GvfVApQVl13fBZe7oiPHO_Qyiegg/s1600/IMG_4242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaC9XxsuTINzmu_kXNV-NJGI0A03xpBtCLuCaSHIBskutighW541Gk8sxqqGlBEkigVFhFFOP19BwQ_Np6p0J99iTmD4fQsz0-IKPW1_YZGVzPlk19GvfVApQVl13fBZe7oiPHO_Qyiegg/s640/IMG_4242.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Pin the two pieces RIGHT sides together:</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOttRdLj1OlNOuFm65Yq8bIS0_WlfByoXPBki-Cecj4VLoj3nPSE7dFlN7QV5g7vVy-Gv1PGxHxZk49FAj2tkDxddRLW0MVhZnpy3eHApmmnyHqvi0bcMxY3PjPWr-KFg0CH3-yRKuHxGP/s1600/IMG_4243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOttRdLj1OlNOuFm65Yq8bIS0_WlfByoXPBki-Cecj4VLoj3nPSE7dFlN7QV5g7vVy-Gv1PGxHxZk49FAj2tkDxddRLW0MVhZnpy3eHApmmnyHqvi0bcMxY3PjPWr-KFg0CH3-yRKuHxGP/s640/IMG_4243.JPG" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This is what it looks like when you're all done pinning: </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERw5GfMkLZfp5d-dyRxfRo9fDVwAqk1NuvdLNv9noYC2GzcTVNUWpXhT3HBEOYwdkoG4KvqQRIe8o-MNbtVuQzxzo5p5kBlnikTLo8IAKACkPE5_bCBuMpyBbL5FdO_qeaPh1JhGyP8yD/s1600/IMG_4245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERw5GfMkLZfp5d-dyRxfRo9fDVwAqk1NuvdLNv9noYC2GzcTVNUWpXhT3HBEOYwdkoG4KvqQRIe8o-MNbtVuQzxzo5p5kBlnikTLo8IAKACkPE5_bCBuMpyBbL5FdO_qeaPh1JhGyP8yD/s640/IMG_4245.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sew the two pieces together using a straight stitch. If you doubled your fabric, make sure your stitching inside that seam so you won't see it in the finished product.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Then go over your seam with a zig zag. Then if you're ambitious, iron the seam flat to one side.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-wm14q2uJN76ZpPbGjzbNLPUEvC0iQjI7QcF9RB514eks-yafRefKHJq1ZkAkZ3_zulNMuoMu37FTnQpUq2mMsowLmVBcR_z0Cltade4IFdsyKrAG-HQHg0r4vRyKyy9KxwZxMyAUC-g/s1600/IMG_4247.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-wm14q2uJN76ZpPbGjzbNLPUEvC0iQjI7QcF9RB514eks-yafRefKHJq1ZkAkZ3_zulNMuoMu37FTnQpUq2mMsowLmVBcR_z0Cltade4IFdsyKrAG-HQHg0r4vRyKyy9KxwZxMyAUC-g/s640/IMG_4247.JPG" width="640" /></a></div>
<br />
And there you have it!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLy-YHCDC6ox4H18mGTGyqIoeYmXMOM8XcKhVf4i5DfNElY47yyYcLBgqhI-zqmTNMMdBMyPLOwXpqJH8elJxoH3iTOKcTgHhpx94YXyn-OA8vJOjHoqUBaoMEn4wKdgDYBOHK-QiYyxH/s1600/IMG_4248.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLy-YHCDC6ox4H18mGTGyqIoeYmXMOM8XcKhVf4i5DfNElY47yyYcLBgqhI-zqmTNMMdBMyPLOwXpqJH8elJxoH3iTOKcTgHhpx94YXyn-OA8vJOjHoqUBaoMEn4wKdgDYBOHK-QiYyxH/s320/IMG_4248.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bYh7zjbCiVqod58zUlwfgiF1IdWBIm10jYqFFFSN1koK15D5JkUg4D3dbg5DPwRwZtM6QuEYdhIZZGfeTV0wKbRnpA40YVLHHn-2EjbLZXmA1psklciegHRlUB22hATjJ7QZ87bBc3xw/s1600/IMG_4250.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bYh7zjbCiVqod58zUlwfgiF1IdWBIm10jYqFFFSN1koK15D5JkUg4D3dbg5DPwRwZtM6QuEYdhIZZGfeTV0wKbRnpA40YVLHHn-2EjbLZXmA1psklciegHRlUB22hATjJ7QZ87bBc3xw/s320/IMG_4250.JPG" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Good luck everyone and stay safe! We got this!<br />
<br />Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com1tag:blogger.com,1999:blog-7953319201880590610.post-87128610455686618732015-07-15T13:10:00.001-05:002016-08-28T08:46:17.734-05:00Baby WipesAfter just a few days home from the hospital we noticed Judah's skin was turning red and raw in the diaper area. I was using a popular commercial wipe that advertised claims such as 'natural', 'unscented' and gentle on sensitive skin. A quick Google search enlightened me regarding the ingredients in these wipes. No wonder he complained! Anyone up for a little carcinogenic, toxic formula in a baby wipe made of melted plastic? Me neither!<br />
<br />
<a href="http://www.ewg.org/skindeep/product/1417/Huggies_Natural_Care_Baby_Wipes%2C_Fragrance_Free/" target="_blank">Click here</a> for Cosmetics Database info.<br />
<br />
I found several recipes for baby wipes online and as per my usual recipe routine, I made my own concoction. Excluding the cost of the paper towels, solution enough for 50 wipes cost $1.75. A container of 62 wipes at Walmart cost $3.97 plus taxes. You can bring the price down even more putting the solution in a bottle and using reusable cloths / baby facecloths.<br />
<br />
I tri-folded 60 sheets of the Bounty Select-a-Size paper towels so they fit into an empty baby wipes container and added the baby wipe solution. You can make them unscented or use essential oils deemed safe for baby such as lavender and chamomile. I skipped the oils and used the Dr. Bronner's lavender scented soap which has the essential oils already added. I found the soap at Vita Health but you can also get it at Superstore or on Amazon.<br />
<br />
1 tbsp Dr. Bronner's Organic Pure Castile Soap (baby unscented or lavender)<br />
1 tbsp pure aloe vera<br />
1 tbsp coconut oil or grapeseed oil<br />
2 capsules Vitamin E (acts as a preservative)<br />
Boiled or distilled water (I boil water for 5 minutes)<br />
<br />
Mix together ingredients and add enough water to make 500mls. Pour over paper towels / cloths and let it soak through for a few hours before using.<br />
<br />
<i>Notes:</i><br />
Not all paper towels are created equal. I found even with Bounty, depending on where I buy them (Costco vs. grocery store) they are not the same size. Sometimes when making a batch of wipes, I will need slightly more or less paper towels to soak up the liquid.<br />
<br />
Over the hot summer, I discovered if I didn't use the wipes fast enough, they smelled a bit rancid. The solution: keep extras in the fridge until you're ready to refill a container.<br />
<br />
<br />
<br />Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-51028285313168466152015-04-21T12:40:00.001-05:002015-04-21T12:57:18.578-05:00Tortellini Soup<span style="font-family: Verdana, sans-serif;">Several people have recently mentioned the fact that I haven't posted any new recipes in a really long time. This is true. Worst pregnancy symptom ever: not enjoying food - the sight of it, the smell of it, the making of it and especially the eating of it. Anyone who tells you morning sickness disappears by 13 weeks is delusional. In fact, the person who invented the term morning sickness is likewise delusional - or cruel. The second worst pregnancy symptom: not liking popcorn. My husband is fully to blame, this being his child who has obviously inherited a disdain for those fluffy, salty, buttery delights.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I'm happy to announce that I <strike>will</strike> <i>might</i> start food blogging again. I still don't like food but I think "nesting" has kicked in and I feel guilty for not feeding my husband properly.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I found this recipe <a href="http://www.365daysofcrockpot.com/2014/11/slow-cooker-tortellini-spinach-soup.html" target="_blank">here</a> but I have torn it to shreds since I disagreed with nearly everything she wrote, except for most of the ingredient list. I was tempted to write about it but I read in Proverbs 10 yesterday that he who slanders others is a fool, so I decided to keep my mouth shut ;)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCcnmnk870dzZ-ERCTsjsWeMudRZbM4zIH5WdubXqVw88jsWGinl5ndoQYCH150HlUHBDuTw8Qvxka0ttVqX4y4cQHgTbhpOk7WwsRVmNg6HXkOY-31YHqwLabVZ-obAhMfeEPKOpcnTd/s1600/IMG_6104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCcnmnk870dzZ-ERCTsjsWeMudRZbM4zIH5WdubXqVw88jsWGinl5ndoQYCH150HlUHBDuTw8Qvxka0ttVqX4y4cQHgTbhpOk7WwsRVmNg6HXkOY-31YHqwLabVZ-obAhMfeEPKOpcnTd/s1600/IMG_6104.JPG" height="425" width="640" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Olive oil, a generous amount</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 onion, diced</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tbsp dried basil (or you could throw in about 1/4 cup fresh at the end)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/3 cup flour</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 can tomato paste (156ml)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 can diced tomatoes (796ml), I use unsalted</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">8 cups chicken broth</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Pepper, to taste</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup cooked, shredded chicken (optional)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 pkg tortellini, fresh or frozen (750g)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Fresh baby spinach, a few handfuls</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 cup fresh Parmesan cheese</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup half and half cream (or milk)</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Salt, if needed</span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ol></ol>
<br />
<ol>
<li style="margin: 0px;"><span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Sauté onion, garlic and basil in olive oil, adding the garlic and basil near the end of cooking time as it only needs a minute or so.</span></span></li>
<li style="margin: 0px;"><span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Stir in flour and continue cooking for one minute.</span></span></li>
<li style="margin: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">Transfer to a cooking pot along </span>with<span style="letter-spacing: 0px;"> the tomato paste, tomatoes, chicken broth, pepper, </span>chicken<span style="letter-spacing: 0px;"> (if using) and simmer until heated through or until you are almost ready to eat.</span></span></li>
<li style="margin: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">Add tortellini and spinach and simmer another 10 minutes.</span></span></li>
<li style="margin: 0px;"><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">Remove from heat and stir in Parmesan cheese and cream. The original recipe stated to heat the cream before </span>adding<span style="letter-spacing: 0px;"> it to the soup to prevent curdling. I wonder about this </span>because<span style="letter-spacing: 0px;"> I put cold cream in hot coffee every day. However, the power of suggestion was strong and I feared losing a </span>whole<span style="letter-spacing: 0px;"> pot of soup, so I went ahead and warmed it. If you want to live on the edge, try it cold and let me know how it goes. I'm curious.</span></span></li>
</ol>
<div>
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">I have bags of cooked, shredded chicken (otherwise known as leftover turkey from Christmas) in my freezer. It's very convenient, I must say.</span></div>
<br />
Update: As the soup cooled it got really thick. I think if I made this again, I would omit the flour. I don't think it is necessary.Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-9787273465839107372014-03-10T20:40:00.001-05:002014-03-10T20:40:45.607-05:00Guacamole Chicken MeltSometimes different is good...as long as you have a strong minty piece of gum afterwards.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pFCb7ArIDfkaxsV6VoTAeDqZc7Ol9ofaw-RwIoHeQnja4P-1vvd-XI_VYhhhYJaK-nGWI05s2brk5Me3Dfyh-DlApzm6C42VcUHrXUzvFt3RHxEASnuBz0qy8QI-dv_k_JzhyphenhyphenymU7FcJ/s1600/IMG_4636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pFCb7ArIDfkaxsV6VoTAeDqZc7Ol9ofaw-RwIoHeQnja4P-1vvd-XI_VYhhhYJaK-nGWI05s2brk5Me3Dfyh-DlApzm6C42VcUHrXUzvFt3RHxEASnuBz0qy8QI-dv_k_JzhyphenhyphenymU7FcJ/s1600/IMG_4636.JPG" height="426" width="640" /></a></div>
<br />
2 large avocados<br />
1 tomato, diced<br />
1/2 to 1 jalapeño, finely chopped<br />
2 tbsp onion, finely chopped<br />
1 clove garlic, minced<br />
Juice of half a lime, about 1 tbsp<br />
Salt, to taste<br />
4 boneless chicken breasts<br />
Olive oil<br />
Creole seasoning<br />
Pepper Jack cheese, sliced<br />
<br />
<br />
<ol>
<li>Make guacamole with avocados, tomato, jalapeño, onion, garlic, lime juice and salt. Chill for a couple of hours to allow the flavours to blend.</li>
<li>Coat chicken with a little olive oil and creole seasoning; grill.</li>
<li>Place grilled chicken in a baking dish and cover with guacamole and cheese slices.</li>
<li>Broil a few minutes until cheese is melted and guacamole is warm.</li>
</ol>
<br />
<br />
<br />Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-74061953289243614152014-02-18T19:07:00.001-06:002014-02-19T12:21:25.557-06:00Pork Tenderloin with Apples and Caramelized Onion<span style="font-family: Trebuchet MS, sans-serif;">I never thought I like pork until I discovered pork tenderloin and a good meat thermometer. Now I'm hooked.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6KPQb7fgiivvPRQ2xR-n4TDP2ZAIgF0yxhvlhqsD-TfGhV439hLZeOWWEyLRxRHtbMrfcgGHO3CV0C1G32_tLgtAM1_RBN7PRYP3Jz-kG0oCcDo-_sc0-LItXsCVrUbojQNQK-S9jzRl/s1600/Pork+Tenderloin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6KPQb7fgiivvPRQ2xR-n4TDP2ZAIgF0yxhvlhqsD-TfGhV439hLZeOWWEyLRxRHtbMrfcgGHO3CV0C1G32_tLgtAM1_RBN7PRYP3Jz-kG0oCcDo-_sc0-LItXsCVrUbojQNQK-S9jzRl/s1600/Pork+Tenderloin.JPG" height="426" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div style="color: #323333;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 pork tenderloins</span></span></div>
<div style="color: #323333;">
<span style="font-family: Trebuchet MS, sans-serif;">Montreal Steak Spice<span style="letter-spacing: 0px;"> </span></span></div>
<div style="color: #323333;">
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 medium onions, sliced</span></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 or 3 apples, peeled and sliced</span></span></div>
<div style="color: #323333;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">
3 tbsp olive oil<br />Montreal Steak Spice<br />
2 cups beef stock<br />
1/2 cup apple juice<br />
2 tsp cornstarch</span></span></div>
<br />
<ol>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Season tenderloins with a generous amount of Montreal Steak Spice.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0px;">Grill on a barbecue or roast in the </span>oven at 400 F (200º C) <span style="letter-spacing: 0px;">until meat thermometer reads 150 F (65º C). Remove from the grill or oven and wrap in foil for 10 minutes before slicing. Now, don't let the lower temperature scare you. Apparently, it's safe to eat pork at this temperature since pork is not as dangerous as it was in your grandparent's day. Besides, if you leave your thermometer in the meat while it's wrapped in foil, you'll notice </span>the<span style="letter-spacing: 0px;"> temperature keeps on rising and will hit 160 F, so </span>everyone's<span style="letter-spacing: 0px;"> happy and Health Canada won't condemn you.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">While meat is cooking, cook onions (gently!!) in a skillet for 10 minutes. Add the apples and cook another 10 minutes. You want caramelization, not a burnt offering.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">When the onions and apples are done, remove them from the skillet (but keep them warm) and pour the beef stock and apple juice into the same skillet. Bring to a boil and continue boiling until reduced to about 1 cup.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0px;">Dissolve cornstarch in a small amount of cold water. Stir into sauce and cook until sauce is thickened.</span><span style="letter-spacing: 0px;"> </span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Arrange onions and apples onto a platter. Top with the tenderloin slices and drizzle with sauce.</span></span></li>
</ol>
<br />
<div>
<span style="letter-spacing: 0.0px;"><br /></span></div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-15400086767275740172014-02-18T18:16:00.000-06:002014-02-18T18:17:32.175-06:00Tea Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAafjnlVF7WS_gxxcCZAaQpF6PmuTFi8gOC_tVuX5a7NardQ1IBXkP5L0SdCKunQ6hAXO2rYchDt5h-I54bTrqb5ScVHXreb3Wh8cF3zHC3FyJacmPZmMx3tEOhjOMtkmJGsetjIkNQz6J/s1600/100.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAafjnlVF7WS_gxxcCZAaQpF6PmuTFi8gOC_tVuX5a7NardQ1IBXkP5L0SdCKunQ6hAXO2rYchDt5h-I54bTrqb5ScVHXreb3Wh8cF3zHC3FyJacmPZmMx3tEOhjOMtkmJGsetjIkNQz6J/s1600/100.JPG" height="266" width="400" /></a><br />
I love biscuits! I especially love biscuits with butter, buttermilk, cheese and garlic. My mouth is watering as I type. I'm not kidding. You could make these with margarine but really you should skip the one molecule from plastic and go with the real stuff. I like these with or without cheese and garlic. If you want them plain, also skip the final step of pouring the butter over before they're done baking. What you could do instead, is brush the tops with milk before putting them in the oven. The last time I made these, I skipped the cheddar and in the last five minutes, mixed up some melted butter, garlic and Parmesan and poured over the top. I found it a little salty, so you could probably cut back on the salt in the recipe if you wish. One more thing: when I make the cheese biscuit version, I skip the sugar. You won't miss it.<br />
<br />
2 cups flour<br />
1 tbsp sugar<br />
1 tsp salt<br />
4 tsp baking powder<br />
1 tsp garlic powder, optional<br />
1/2 cup butter or margarine<br />
1 cup grated cheddar, optional<br />
1 cup cold milk or buttermilk<br />
<br />
1/4 cup butter or margarine, melted<br />
1 tsp garlic powder<br />
1/2 tsp parsley flakes<br />
<br />
<br />
<ul>
<li>Mix together flour, sugar, salt, baking powder and garlic powder.</li>
<li>Cut in butter until mixture is crumbly, or mix in a food processor for a few seconds.</li>
<li>Add cheese.</li>
<li>Add milk to make a soft, sticky dough. Sometimes I find the dough is too wet, even though I measure the same way each time, so I have added more flour and no disaster ensued. Try not to over-mix the dough, which could result in tough biscuits.</li>
<li>Shape into biscuits and arrange in a greased baking dish. You will find the dough too sticky to roll and cut out the biscuits. Never mind, because I find that method a complete waste of time and energy.</li>
<li>Bake at 375<span style="font-family: Symbol;">°</span> anywhere from 20 to 30 minutes, depending on the size of your biscuits.</li>
<li>Just before they are finished baking, mix together the butter, garlic powder and parsley and pour over the biscuits. Return biscuits to the oven for about 5 minutes.</li>
<li>Serve warm!</li>
</ul>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-27364117812686768462014-02-17T14:34:00.001-06:002014-02-17T14:34:21.270-06:00Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS8qk3tdSzYrwWdgcXz9oHqgBUifhKkMvFgXky8xwbKWkQB2fxI8JHVe_vNt1f9uhWqC_0Mq_6ajIhYxe8QqSEcje6nONGJzLtcTglxjeDNC7QKG_SdAAO0gmw0Fk2sCIVAeONYKauoED/s1600/IMG_4324.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS8qk3tdSzYrwWdgcXz9oHqgBUifhKkMvFgXky8xwbKWkQB2fxI8JHVe_vNt1f9uhWqC_0Mq_6ajIhYxe8QqSEcje6nONGJzLtcTglxjeDNC7QKG_SdAAO0gmw0Fk2sCIVAeONYKauoED/s1600/IMG_4324.JPG" height="425" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Recipes for chili abound. Everyone has a favourite and this might not be yours, but it's mine! It's completely versatile. It's one of those dishes where any ingredient is optional and all ingredients can be increased or decreased according to one's preference or to what you find on your kitchen shelves. I like it spicy. Are you surprised? The exciting thing about adding jalapeños is you never know what you're going to get in the end. Sometimes I'm breathing fire and other times I resort to adding some crushed red chilies and cayenne pepper at the end. I remember one time I added four large jalapeños, seeds and all, to a pot of chili. It kept me warm all night long. You can use canned kidney beans to save on time but you might end up sleeping alone for the night.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 cups dry kidney beans</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 lbs ground beef</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 onions, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 green peppers, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 large jalapeños, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 cups mushrooms, sliced </span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 cloves garlic, minced</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cups frozen corn</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 can brown beans</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 large can diced tomatoes</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 can tomato soup</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 can tomato paste </span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 large can crushed tomatoes</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp basil</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup chili powder</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Salt, if needed</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Sugar, if needed</span></span><br />
<div style="min-height: 16px;">
</div>
<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak beans in water overnight. Drain and rinse. Cook in salted water until soft - about an hour, sometimes more.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Scramble fry the ground beef with a little salt. Drain fat.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Sauté onion, peppers, mushrooms and garlic. I usually do the onion and peppers together, adding the garlic near the end because it doesn't take long to cook. Then I sauté the mushrooms by themselves. They don't behave properly with other vegetables. If you wish, you don't need to sauté any of the vegetables. They can go straight to the pot, but sautéing them enhances the flavour and boiled garlic isn't all that palatable, so <gasp> I would substitute garlic powder.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add all ingredients to a very large pot or crock pot. I prefer a crock pot because I don't want to spend time and energy stirring the chili every ten minutes to keep it from burning on the bottom. You can let it simmer until it's heated through or leave it to simmer for hours. </span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Make sure you check the flavour before you're done. You might need more spices or salt depending on the sodium content of your canned ingredients. You also might need to add some sugar if it tastes bitter. I use the canned beans with maple syrup, so sugar isn't necessary.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Whatever you do, don't throw uncooked beans in the pot with the ingredients thinking to save time. You will spend the rest of your life waiting for them to cook. The acid in the tomatoes prevents them from cooking. Ever.</span></li>
</ol>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-19759686606412527142014-02-14T16:37:00.000-06:002014-02-14T16:37:56.857-06:00Crispy Oatmeal Cookies<span style="font-family: Trebuchet MS, sans-serif;">Now this is a perfect afternoon...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygzFEoNwfKpj_pZTEu0errC3EYgLGWZygbxrTTVXEbyMJu5McLeuaGUGGnFZ0wOa9UAgmGBXp-AlpsekUprqwAxetOJ2gOClhl-MOXaZbyiXGnTQljZvnJRsd9kDJdAx4v6iJcQ1HLa9T/s1600/IMG_4316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhygzFEoNwfKpj_pZTEu0errC3EYgLGWZygbxrTTVXEbyMJu5McLeuaGUGGnFZ0wOa9UAgmGBXp-AlpsekUprqwAxetOJ2gOClhl-MOXaZbyiXGnTQljZvnJRsd9kDJdAx4v6iJcQ1HLa9T/s1600/IMG_4316.JPG" height="426" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Okay, now before you all get jealous on me, the tea cup was empty, the cookies were still frozen and I was up to my eyeballs in chilli. I made so much I couldn't fit it in the pot. Actually, this happens every time I make chilli, so I should not be surprised. And I have yet to crack open that book.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">These cookies were originally called Ranger Cookies. My mom remembers eating them when she was a wee lass. Not these particular ones, of course. I changed the ingredients considerably, so I thought they should have a new name. That, or the fact I've never seen a ranger or his cookies.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 cup butter or margarine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup white sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup white flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup whole wheat flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups crisp rice cereal</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups large flake oats</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup unsweetened coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cream butter and sugars.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Beat in eggs and vanilla.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix in flour, baking soda, baking powder and salt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Get your hands in there and mix in the cereal, oatmeal and coconut.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Drop onto a cookie sheet and bake at <span style="font-size: 14px;">350 F (180º C) for 8 minutes.</span></span></li>
</ol>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">The original recipe called for raisins, which I detest in anything baked, but you may not have the same sentiments, so feel free to add some. I cut out some of the sugar from the original recipe. Feel free to experiment there. You could use all white or all whole wheat flour in this recipe. I wouldn't substitute quick oats. It does horrible things to recipes calling for large flake oats. Crisp rice cereal, AKA Rice Krispies. I was trying to be all 'brand name free'. Which leads me another rabbit trail. The No Name version makes for a ghastly batch of Rice Krispies Squares. Don't do it!</span><br />
<div>
<span style="letter-spacing: 0.0px;"><br /></span></div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com1tag:blogger.com,1999:blog-7953319201880590610.post-26405717910054261342014-02-12T15:14:00.001-06:002014-02-12T15:16:30.296-06:00Southwestern Burritos<div style="color: #323333;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwk3FwJL0vFfZe8JrwH6oMIAL-Qo3_nqmnFNf7sntkAyY-yTg0gFayaWGw82IPIc57u2n59oO5k8Df_rdnbma1QLRTUymuELXH8_t-00gnT7-tvuWaL8el56bWzqurPMbgrhCLZFQEExZa/s1600/IMG_4314.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwk3FwJL0vFfZe8JrwH6oMIAL-Qo3_nqmnFNf7sntkAyY-yTg0gFayaWGw82IPIc57u2n59oO5k8Df_rdnbma1QLRTUymuELXH8_t-00gnT7-tvuWaL8el56bWzqurPMbgrhCLZFQEExZa/s1600/IMG_4314.JPG" height="425" width="640" /></a></div>
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Several years ago I spent some time in Texas, where people love to eat! It's true, everything is big in Texas - big oil pumps, big cowboy hats, big belt buckles, big dinner plates and big toilet paper rolls (you think I'm kidding). I never ate so much food in my life. I was introduced to jalapeños, enchiladas, breakfast burritos - and Chili's Southwestern Egg Rolls. I have waited nine years to sink my teeth into one of those gems. Of course, now that I've discovered that Fargo has a Chili's and a real Mexican restaurant, I shall return. Just for the food. I also discovered, compliments of Google, that many people have tried copying Chili's Soutwestern Egg Rolls, so here is my version. I don't know why Chili's called them egg rolls because they use tortillas. This one looks more like a burrito and I don't deep fry them, which is sad because it's really good that way! But when you eat as many as I have in the last month or so, it's a good thing they're not coated in grease. I have a confession to make, I hid the last one yesterday so I could have it for lunch. Sorry honey! I'll make you some more, I promise.</span></span></div>
<div style="color: #323333;">
<span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="color: #323333;">
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 large chicken breast fillets, seasoned with salt, pepper and garlic</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Olive oil </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup red pepper, diced</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 jalapeño, diced</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 bunch green onions, chopped</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 clove garlic, minced</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 bag fresh spinach or 1 package frozen spinach, thawed and drained </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/3 cups frozen corn </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup black beans, cooked</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp cumin </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp chilli powder </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Salt </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cayenne pepper </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cups shredded Monterey Jack cheese </span></span></div>
<span style="font-family: Trebuchet MS, sans-serif; letter-spacing: 0px;">
</span><br />
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">12 flour tortillas</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><i><span style="font-family: Trebuchet MS, sans-serif;">Avocado Ranch Sauce</span></i></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 avocado, mashed</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup mayonnaise </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup sour cream </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp buttermilk </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 tsp white vinegar </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp dried parsley </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp onion powder </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp dried dill weed </span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp garlic powder</span></span></div>
<div style="margin-left: 72px; text-indent: -72px;">
</div>
<div style="margin-left: 72px; text-indent: -72px;">
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cracked Pepper</span></span></div>
</div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
1. Grill the chicken on a barbecue or indoor grill. I used the George Foreman grill since it is currently minus a billion outside and I draw the line at barbecuing past -20 C. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />
2. Saute the red pepper, jalapeño, green onion and garlic. If you don't like the heat, remove the seeds from the jalapeño. Really, what's the point of using a jalapeño if you're going to throw away the best part? Just use a green pepper and save your hands from being on fire for a few hours.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">3. Add spinach, corn, beans and seasonings. Omit the cayenne pepper if you can't take the heat. Continue cooking until the spinach is wilted and the mixture is hot. Remove from heat and stir in the cheese. (No one will know if you cut off a chunk of that Monterey Jack and eat it.) The last time I made these, they were for a bridal shower. I doubled the recipe and got stingy with the Monterey so I used half Monterey and half mozzarella (minus the one little chunk of Monterey).</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">4. Assemble burritos. You may end up with more or less, depending on how much filling you put in each one. At this point you can throw them on the grill if you plan on eating them right away or wrap them individually in foil to refrigerate or freeze for later. If you don't have a grill, you can just bake them in the oven, wrapped or unwrapped, depending on how crunchy you want them.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">5. Serve with Avocado Ranch Dipping Sauce. You don't have to, but you should. </span><span style="font-family: 'Trebuchet MS', sans-serif;">You can cut these in half and use them as an appetizer or leave them whole and make it a meal.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6. To make the sauce, throw everything in a blender or food processor. If you're using something like Miracle Whip instead of mayonnaise (I personally thinking mayo is disgusting unless you disguise it in a recipe), just omit the vinegar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div>
<span style="letter-spacing: 0.0px;"><br /></span></div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-44580001161743209402014-02-04T13:51:00.000-06:002014-02-04T13:51:16.339-06:00Apple Pecan Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvl_OpX6_6I9w4YHo26arLz4Tu6BbgLQbE4A6u2RF7YYlaB0d0wlcN0fjJCp90cuspRJkJXrFS4BcZRCHy426hjiZpSfHoF8Oo23S_nPyWu0rPNbaGuNoHH9NrEPBOLHDYUdi7IxXtKeG/s1600/IMG_4286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvl_OpX6_6I9w4YHo26arLz4Tu6BbgLQbE4A6u2RF7YYlaB0d0wlcN0fjJCp90cuspRJkJXrFS4BcZRCHy426hjiZpSfHoF8Oo23S_nPyWu0rPNbaGuNoHH9NrEPBOLHDYUdi7IxXtKeG/s1600/IMG_4286.JPG" height="426" width="640" /></a></div>
This is my new favourite salad. I will most likely keep eating it until I'm sick of it and then discover a new favourite salad. It's really yummy with avocado slices too. If you want to take it to work, I discovered that if you mix the apple slices with the dressing, they don't turn brown. Take the time to toast the nuts because it really enhances the flavour. I do it in a dry frying pan - and usually forget that I'm toasting them until I see the smoke rising...<br />
<br />
Mixed salad greens<br />
Sliced apples<br />
Dried cranberries<br />
Toasted pecans or walnuts<br />
Crumbled feta<br />
<div>
Poppyseed dressing</div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-32144068919056831942014-01-31T11:05:00.002-06:002014-01-31T11:08:11.629-06:00Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUQJqtZpBn1ywR7wQYIaimtz-tMbhhY3O5hQDBCQNlYccgURFeOIMJOkoqwF_jzbYEpxhuTW-NBhAU6iWnM4CzTXXmETTSU2VwGnlgkSpCDILNezeL0Gi4Zt_XRWmZzJuFO8O28NF1wJL/s1600/IMG_4284.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUQJqtZpBn1ywR7wQYIaimtz-tMbhhY3O5hQDBCQNlYccgURFeOIMJOkoqwF_jzbYEpxhuTW-NBhAU6iWnM4CzTXXmETTSU2VwGnlgkSpCDILNezeL0Gi4Zt_XRWmZzJuFO8O28NF1wJL/s1600/IMG_4284.JPG" height="266" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Well, here you have it. The end result of making multiple chicken pot pies. Of course I'm not complaining that I have eaten chicken pot pie ten days out of the last month. It's such a forgiving recipe. You can switch it up, add, subtract, multiply and divide, gather your chicken from various sources, use up your leftovers, add some milk or cream, pile biscuits on top instead of a pastry crust, make individual pot pies in ramekins or accidentally drop half a bag of frozen peas in the pot. Incidentally, you might want to line the bottom of your oven with foil. (My oven is getting well acquainted with Easy Off at this very moment.) This recipe makes two pies - because you can never have too many chicken pot pies.</span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Olive oil</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 small onion, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 leek (white and light green part), chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 large carrot, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 celery stalk, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cups cremini mushrooms, sliced or quartered</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic, minced</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup flour</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp dried thyme leaves</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 tbsp dried savoury</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cracked pepper, to taste</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">6 cups chicken stock</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 medium potatoes, diced and cooked</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">4 cups cooked chicken, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup frozen peas</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup frozen corn</span></span><br />
<div style="min-height: 14px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><i><span style="font-family: Trebuchet MS, sans-serif;">Pastry</span></i></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups flour</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp salt </span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup cold butter</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">Cold water</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 beaten egg</span></span><br />
<div style="min-height: 14px;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<br />
<ol>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Sauté onion, leek and carrot in oil for 10 minutes.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add mushrooms and garlic and sauté another 5 minutes.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Stir in flour and seasonings.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add chicken stock and simmer until thickened.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add potatoes, chicken, peas and corn.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Divide into two greased deep dish pie plates.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Put flour, salt and butter in a food processor and pulse for a few seconds.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Transfer to a bowl; add cold water a spoonful at a time until dough forms.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Divide in half and roll each piece slightly larger than the top of the pies. Arrange on the pies and brush with egg.</span></span></li>
<li><span style="letter-spacing: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Bake at 400 F (200º C) for 15 minutes and then at 350 F (180º C) for 45 minutes.</span></span></li>
</ol>
<br />
<br />
<div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Trebuchet MS, sans-serif;"><b><i>Notes</i></b></span></span></div>
<div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cremini mushrooms are the brown mushrooms that sit next to the bulk white mushrooms at Superstore. They are the same price, but I think they have more flavour.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">I could write for hours on how to make a successful pie crust without swearing, but just google it if you don't know. Or invite me to lunch at your place and I'll show you. I used a butter crust because I don't like the taste of a lard or shortening crust. I'll warn you, it's a little harder to work with. If you're intimidated by pie crust, just buy a couple of frozen pie crusts. I won't judge you.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">The filling is quite runny when the pie is fresh out of the oven but it firms up if you let it sit. It stays warm for hours!</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">This could easily turn into a beef pot pie, using leftover roast beef, beef stock instead of chicken stock and omitting the thyme and savoury.</span></li>
</ul>
</div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-86716058808016623172014-01-18T18:18:00.001-06:002014-01-18T18:18:39.250-06:00Chocolate Almond Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kdjM0XpwC2_PmTNEZ0Rbv_bQ9a6EQBIvpocxs6bt3aOMrP8D_TbcNjPNp5ch2TRpV6T4NAglIeJalnJo-eGp15icnOUHDD-oA4YM9QOQ1ihV1BUFAt26o0E7P0bjYMrJ4O-YY2qFjY8C/s1600/IMG_4208.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kdjM0XpwC2_PmTNEZ0Rbv_bQ9a6EQBIvpocxs6bt3aOMrP8D_TbcNjPNp5ch2TRpV6T4NAglIeJalnJo-eGp15icnOUHDD-oA4YM9QOQ1ihV1BUFAt26o0E7P0bjYMrJ4O-YY2qFjY8C/s1600/IMG_4208.JPG" height="425" width="640" /></a><span style="letter-spacing: 0px;"></span><br />
<div style="font-family: 'Trebuchet MS'; font-size: 14px;">
<span style="font-family: Trebuchet MS;"><span style="font-size: 14px; letter-spacing: 0px;"><br /></span></span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 14px;">
<span style="font-family: Trebuchet MS;"><span style="font-size: 14px; letter-spacing: 0px;"><br /></span></span></div>
<span style="font-family: Verdana, sans-serif;">Now I </span><span style="font-family: Verdana, sans-serif;">know why Betty Crocker became famous for her cake mixes. 'Just add water' sounds like a great alternative to 'I think I'll hide in the the kitchen for half the day so I can have this cake for supper'...until of course you sit down and take that first bite...</span><br />
<div style="font-family: 'Trebuchet MS'; font-size: 14px;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 14px;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 14px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdAmfI_IEMFkuQsJkrApbKUpdCKzWMuPa1EGQL2hlz9R3iGh5LV2Z4It8fE-PmdCqM8BditHFQG6cf0cxAW9lY-EfHkU-Zzi2gC2t1KLR-vA7cgsoY8lelCdZjSisMvXnqdEdBeyES6SD/s1600/IMG_4210.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdAmfI_IEMFkuQsJkrApbKUpdCKzWMuPa1EGQL2hlz9R3iGh5LV2Z4It8fE-PmdCqM8BditHFQG6cf0cxAW9lY-EfHkU-Zzi2gC2t1KLR-vA7cgsoY8lelCdZjSisMvXnqdEdBeyES6SD/s1600/IMG_4210.JPG" height="425" width="640" /></a><span style="letter-spacing: 0.0px;"><br /></span></div>
<div style="font-family: 'Trebuchet MS'; font-size: 14px;">
<span style="letter-spacing: 0.0px;"><br /></span></div>
<span style="letter-spacing: 0px;"><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></span>
<span style="letter-spacing: 0px;"><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></span>
<span style="letter-spacing: 0px;"><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></span>
<span style="letter-spacing: 0px;"><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></span>
<span style="letter-spacing: 0px;"><i><span style="font-family: Verdana, sans-serif;">Cake</span></i></span><br />
<span style="letter-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">2 1/2 cups ground almonds</span></span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1/2 cup butter</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">180g chocolate</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">5 eggs, separated</span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">1/4 tsp salt</span><br />
<div style="min-height: 16px;">
<span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<div style="min-height: 16px;">
<i><span style="font-family: Verdana, sans-serif;">Glaze</span></i></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">250g chocolate</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup butter</span></span><br />
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">5 tbsp water</span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Fresh berries</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Shaved chocolate</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Line the base of a round 9” (24cm) springform pan with parchment paper.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Toast almonds at 350 F (180</span><b style="font-family: Verdana, sans-serif; letter-spacing: 0px;">°</b><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">C) until pale golden, about 10 to 15 minutes, stirring about halfway through baking time.</span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0px;">Melt butter, chocolate and sugar in a double boiler. Cool </span>to<span style="letter-spacing: 0px;"> lukewarm.</span></span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Whisk egg yolks and add to chocolate.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Add almonds.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Beat egg whites and salt until soft peaks form.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Add to chocolate 1/3 at a time.</span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;"> </span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Don’t over mix.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Bake at 350 F (180</span><b style="font-family: Verdana, sans-serif; letter-spacing: 0px;">°</b><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">C) for 35 minutes.</span><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;"> Keep the cake in the pan as it cools.</span></li>
<li><span style="font-family: Verdana, sans-serif;">For the glaze, melt chocolate, butter and water in a double boiler. Let it cool to lukewarm</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove the cake from the pan and put it on whatever you plan on serving the cake in. Pour the glaze over the cake, letting it run over the sides.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Decorate with fresh berries and shaved chocolate - or get creative and do something different. Recipes are made to be altered!</span></li>
</ol>
<div>
<span style="font-family: Verdana, sans-serif;"><b><i>Notes</i></b></span></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">The darker the chocolate, the richer the end result. Go dark! </span></li>
<li><span style="font-family: Verdana, sans-serif;">Don't have a double boiler? Me neither. Just put water in a large pot and put a smaller pot on top. Whatever you do, don't attempt to melt chocolate in the microwave. Disaster awaits those who do...</span></li>
<li><span style="font-family: Verdana, sans-serif;">I read somewhere you should never mix water with chocolate because the chocolate will clump and never melt. To the person who made that statement, you don't know everything.</span></li>
</ul>
</div>
<!-- Blogger automated replacement: "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdAmfI_IEMFkuQsJkrApbKUpdCKzWMuPa1EGQL2hlz9R3iGh5LV2Z4It8fE-PmdCqM8BditHFQG6cf0cxAW9lY-EfHkU-Zzi2gC2t1KLR-vA7cgsoY8lelCdZjSisMvXnqdEdBeyES6SD/s1600/IMG_4210.JPG" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdAmfI_IEMFkuQsJkrApbKUpdCKzWMuPa1EGQL2hlz9R3iGh5LV2Z4It8fE-PmdCqM8BditHFQG6cf0cxAW9lY-EfHkU-Zzi2gC2t1KLR-vA7cgsoY8lelCdZjSisMvXnqdEdBeyES6SD/s1600/IMG_4210.JPG" --><!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-trENatr-2_Y%2FUtsT5d_PWlI%2FAAAAAAAAASU%2Fo9npzO5TZ4A%2Fs1600%2FIMG_4210.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdAmfI_IEMFkuQsJkrApbKUpdCKzWMuPa1EGQL2hlz9R3iGh5LV2Z4It8fE-PmdCqM8BditHFQG6cf0cxAW9lY-EfHkU-Zzi2gC2t1KLR-vA7cgsoY8lelCdZjSisMvXnqdEdBeyES6SD/s1600/IMG_4210.JPG" -->Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-20375369440591765632014-01-16T13:19:00.000-06:002014-01-16T13:19:23.391-06:00Maple Spiced Chicken with Sweet Potatoes<span style="font-family: Verdana, sans-serif;">It's been 9 weeks and 2 days since November 20th. I've written pages and pages since then. I haven't posted any of them. Maybe one day I will share this journey with the world but for now it's just me. I no longer burst into tears without warning, the nightmares have ceased - mostly - and I've been cooking up a storm. It's a great January day for comfort food and so I created this. (I made some notes at the end if you're interested in the finer details.)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjumA4_5L3Uwn57yX_dJfaRTaUn0OUw50dtyELWTNM7lGHvs-iC1b3wqZdwCY8fcsE3Z-ndfuCoamguQ0GRHWGzxx4OywqqcO2cyCOXfKXjgQkFNSP2GZaXbhLfayMKp2ZrT2ULHYe-aVJ/s1600/IMG_4184.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjumA4_5L3Uwn57yX_dJfaRTaUn0OUw50dtyELWTNM7lGHvs-iC1b3wqZdwCY8fcsE3Z-ndfuCoamguQ0GRHWGzxx4OywqqcO2cyCOXfKXjgQkFNSP2GZaXbhLfayMKp2ZrT2ULHYe-aVJ/s1600/IMG_4184.JPG" height="426" width="640" /></a><span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">4 medium sweet potatoes, peeled, cut into 1” cubes</span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 onion, chopped</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">2 garlic cloves, finely sliced (or 1 tsp garlic powder)</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/4 cup brown sugar</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp cumin</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Salt</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Cracked pepper</span></span><br />
<div style="min-height: 13px;">
<span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 cup flour </span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp cumin</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 to 1 tsp salt</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp onion powder</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp garlic powder</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/2 to 1 tsp chipotle chilli powder</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Chicken pieces, bone in, skin removed</span></span><br />
<div style="min-height: 13px;">
<span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/3 cup maple syrup</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">Cracked pepper</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/3 cup Parmesan cheese</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1 tsp dried thyme leaves (or a handful of fresh)</span></span><br />
<span style="letter-spacing: 0.0px;"><span style="font-family: Verdana, sans-serif;">1/3 cup chopped pecans</span></span><br />
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Arrange sweet potatoes, onion and garlic in a baking pan lined with parchment paper. </span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Sprinkle brown sugar, cumin, salt and pepper.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Mix together flour, cumin, salt, onion powder, garlic powder and chipotle chilli powder.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Dredge chicken in seasoned flour and arrange over potatoes.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">Bake uncovered at 350 F (180º C) for 2 hours, or until chicken and sweet potatoes are cooked.</span></li>
<li><span style="font-family: Verdana, sans-serif; letter-spacing: 0px;">In the last 30 minutes of baking time, baste chicken with maple syrup 3 times (every 10 minutes). In the last 10 minutes of cooking time, sprinkle cracked pepper, Parmesan cheese, thyme leaves and pecans.</span></li>
</ol>
<br />
<div style="min-height: 13px;">
<span style="font-family: Verdana, sans-serif;"><i><b>Notes:</b></i></span></div>
<div style="min-height: 13px;">
</div>
<ul>
<li><span style="font-family: Verdana, sans-serif;">I measured absolutely nothing. All the measurements above are an estimate of what I think I might have used. (I know I say this every time!)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chipotle chilli powder tastes nothing like your regular chilli powder so don't think about substituting because the flavours are not similar. This one's my new favourite discovery. It's got some heat, because as you all know, I like to live on the fiery side of things. Surprisingly enough, I didn't find the end result spicy. Next time, I'll probably increase this spice and add some cayenne pepper.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cumin - crazy expensive in the spice aisle; super cheap in the ethnic food aisle at Superstore. $7-8 dollars for a tiny spice bottle (40 grams); less than $4 for 350 grams. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Don't use boneless chicken because it will cook long before the potatoes and dry out. If you must use boneless chicken, boil the potatoes for 10 to 15 minutes before putting them in the pan.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Coating the chicken with flour gives it a crispier finish, since the skin is removed. If you have declared war on all things flour-based, just sprinkle the chicken with the spices (the amounts used might be less??).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Parmesan cheese. I buy a wedge of real Parmesan cheese at the deli, grate it up in a food processor or Magic Bullet and keep it in the freezer. I don't like the taste of the stuff that sits on the shelf. This is much nicer.</span></li>
<li><span style="font-family: Verdana, sans-serif;">I didn't use pecans when I made this recipe but I will try it next time.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Aunt Jemima never laid eyes on a maple tree. Enough said.</span></li>
</ul>
<br />
<div style="min-height: 13px;">
<span style="font-family: Verdana, sans-serif;"><span style="letter-spacing: 0.0px;"></span><br /></span></div>
<br />
<div style="font-family: Verdana; font-size: 11px; min-height: 13px;">
<span style="letter-spacing: 0.0px;"></span><br /></div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-61674618930587684602013-12-17T22:06:00.000-06:002013-12-17T22:06:57.988-06:00Roasted Veggies<span style="font-family: inherit;">These veggies are a staple at our house, either just as they are or added to other dishes like lasagna and quinoa. (Those recipes to follow.)</span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mYCQ1kAotm0-CIktQWZUpZfHjHDPKwWGe1mx1BVALXT1fitBo0l225Rh0Zw51VKbA9AN4M5FDJD4WA8ffaHOBAtYMYNWfKPCdp40RQ2HmaA1rO07uADhFZQX2dxK6uA_hzPIq9a4DRwi/s1600/Grilled+Veggies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mYCQ1kAotm0-CIktQWZUpZfHjHDPKwWGe1mx1BVALXT1fitBo0l225Rh0Zw51VKbA9AN4M5FDJD4WA8ffaHOBAtYMYNWfKPCdp40RQ2HmaA1rO07uADhFZQX2dxK6uA_hzPIq9a4DRwi/s1600/Grilled+Veggies+2.JPG" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Sweet peppers (red, orange and/or yellow)</span><br />
<span style="font-family: inherit;">Zucchini</span><br />
<span style="font-family: inherit;">Red onion</span><br />
<span style="font-family: inherit;">Mushrooms</span><br />
<span style="font-family: inherit;">Fresh garlic cloves</span><br />
<span style="font-family: inherit;">Olive oil</span><br />
<span style="font-family: inherit;">Basil</span><br />
<span style="font-family: inherit;">Cracked pepper, chopped <span style="letter-spacing: 0px;">jalepeños</span> or dried chilli flakes, depending on how much heat you want</span><br />
<span style="font-family: inherit;">Salt</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<ol>
<li><span style="font-family: inherit;">Chop all the veggies. Remember they shrink, especially mushrooms, so don't chop them really tiny.</span></li>
<li><span style="font-family: inherit;">Toss them in a bowl with olive oil and spices. Don't be afraid to be generous with your spices. The more flavour you use, the less salt you need to make it edible.</span></li>
<li><span style="font-family: inherit;">Line a baking sheet (or two) with parchment paper and arrange veggies on the baking sheet in a single layer.</span></li>
<li><span style="font-family: inherit;">Bake at 375<span style="letter-spacing: 0px;">º </span>or 400º, stirring them around a couple of times, until the veggies are beginning to look slightly charred. </span></li>
<li><span style="font-family: inherit;">In the summertime, I do these on the barbecue in a <a href="http://www.canadiantire.ca/en/pdp/master-chef-non-stick-grill-basket-0853209p.html#.UrEeN3nnlFI" target="_blank">grill basket</a>. Summer is also the perfect time to add in extras such as cherry tomatoes (whole) and asparagus.</span></li>
</ol>
<span style="font-family: inherit;"><br /></span>
<br />Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-19411362285129517512013-12-07T17:37:00.001-06:002013-12-07T17:37:47.696-06:00Multigrain Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsKiI-P9QGgubhsghxAM7VkqKmLkQROOvkEqUy6NT4Yzq3Wa9sKLBBGiGNN8XQwSWAB68gVuawbn917qovF0tg9rSGMcc-cJxAIDkyouvDgp-fhyphenhyphen6KJ3D6zXTNNTdP9Lc3-bg1JLryRvE/s1600/Multigrain+Pancakes.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsKiI-P9QGgubhsghxAM7VkqKmLkQROOvkEqUy6NT4Yzq3Wa9sKLBBGiGNN8XQwSWAB68gVuawbn917qovF0tg9rSGMcc-cJxAIDkyouvDgp-fhyphenhyphen6KJ3D6zXTNNTdP9Lc3-bg1JLryRvE/s1600/Multigrain+Pancakes.JPG" height="300" width="400" /></span></a></div>
<div style="color: #323333;">
<span style="font-family: inherit;">I went through a stage when I ate these pancakes five days a week for about six months. I once made these pancakes to impress a guy - and his mother. I was so nervous and it was a disaster. I'm not sure what happened but I had to make a few substitutions and I may have doubled the baking powder by accident. Worst pancakes ever. We all sat there in silence trying to eat them. I tried disguising them with sliced bananas and chopped pecans. It didn't help. Not even a little bit. He never called me again after that. Life lesson: never try to impress a man with food.<br />
<br />
1 cup large flake or old fashioned oats*<br />
1 1/2 cups whole wheat pastry flour*<br />
1/2 cup ground flax seeds<br />
1 tbsp wheat germ (optional)<br />
2 tbsp sugar<br />
2 tsp baking powder<br />
1 tsp salt<br />
1 1/2 cups milk*<br />
1 tsp lemon juice<br />
1 tsp vanilla<br />
1/4 cup oil<br />
2 eggs</span></div>
<ol>
<li style="color: #323333; margin: 0px 0px 4px;"><span style="font-family: inherit;">Mix together dry ingredients.</span></li>
<li style="color: #323333; margin: 0px 0px 4px;"><span style="font-family: inherit;">Mix together wet ingredients.</span></li>
<li style="color: #323333; margin: 0px 0px 4px;"><span style="font-family: inherit;">Add wet to dry, stirring until just mixed. Don't abuse the batter! It won't forgive you!</span></li>
<li style="color: #323333; margin: 0px 0px 4px;"><span style="font-family: inherit;">Heat a non-stick skillet and spray with cooking spray or margarine or butter. You'll know it's hot enough if you throw a drop of water into the pan and it sizzles. Note: if you use cooking spray, the edges of the pancakes won't look as nice and crispy than if you used oil or margarine.</span></li>
<li style="color: #323333; margin: 0px 0px 4px;"><span style="font-family: inherit;">Pancakes are cooked on one side when the edges start to look dull and the bubbles burst. Flip them over and let them brown on the second side, which doesn't take very long. </span></li>
<li style="color: #323333; margin: 0px 0px 4px;"><span style="font-family: inherit;">If the batter is too thick, which often happens to me when I turn my back for a minute, just stir in extra milk.</span></li>
</ol>
<br />
<div style="color: #323333;">
<span style="font-family: inherit;">* Don't use Quick Oats. That was my first substitution disaster.<br />
* You can find whole wheat pastry flour at the Bulk Barn. I really wish grocery stores would get on board with this one!<br />
* You can substitute buttermilk and omit the lemon juice.</span></div>
<span style="background-color: white;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"><br /></span></span>Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com1tag:blogger.com,1999:blog-7953319201880590610.post-51400778196574421012013-12-05T21:44:00.001-06:002013-12-05T21:44:11.186-06:00Shortbread<div style="color: #323333; font-size: 14px;">
No Christmas festivity is complete without shortbread. Three ingredients, my friends. It doesn't get any simpler than this!<br />
<br />
1 lb butter (454g), at room temperature<br />
3/4 cup icing sugar (confectioner's sugar)<br />
4 cups white flour<br />
<br />
Mix it all together with your hands. (Don't forget to wash your hands first!) Sprinkle a flat surface with flour and roll out the dough with a rolling pin. Cut out shapes using cookie cutters. Bake at 325 F (160°C) for 10-15 minutes, until the bottoms are starting to turn golden brown. Allow the cookies to cool and let the fun begin!<br />
<br />
<i>Royal Icing</i><br />
3 tbsp meringue powder<br />
4 cups icing sugar<br />
6 tbsp water, approximately<br />
<br />
Beat all ingredients until thoroughly mixed. The icing will be very stiff. I blew the motor in my mixer attempting to make icing. If you have really strong arms, I guess you could stir it with a spoon. Don't add all the water at once. Once you add water, you can't take it back. To colour the icing, it is best to use paste instead of liquid food colouring. You can get both meringue powder and paste at Michael's or the Bulk Barn. Use an icing bag or Ziploc bag with a tiny hole in one corner to decorate your cookies. Some people use egg whites instead of meringue powder. I have a healthy fear of bacteria and will stick to meringue powder.</div>
<div style="color: #323333; font-size: 14px;">
<br />
Now if you are adventurous like me (or crazy as I was labelled last Christmas by my loved ones), you can do this:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPsdQ5cMXcrsYNnP-EX-8lLAW9KISZm0f6sdEDMMcjr6kSz-2YdfaSaCzyE7iun6-z1a1U65hFqJgqdVq3DzbSE40Tq1ld-ECdcDn6BxZ5DhH9uDtDg8VzC4IPTX-xh_GeqetV2PoIxat/s1600/Shortbread+Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVPsdQ5cMXcrsYNnP-EX-8lLAW9KISZm0f6sdEDMMcjr6kSz-2YdfaSaCzyE7iun6-z1a1U65hFqJgqdVq3DzbSE40Tq1ld-ECdcDn6BxZ5DhH9uDtDg8VzC4IPTX-xh_GeqetV2PoIxat/s400/Shortbread+Cookies.JPG" height="300" width="400" /></a></div>
<div style="color: #323333; font-size: 14px;">
<br /></div>
<div style="color: #323333; font-size: 14px;">
The white icing needs to be thinned with water until a toothpick can easily slide through and the line will disappear rather quickly. If the icing is too thin, it will run right off the sides of the cookies. Do the same with the coloured icing. Spread the white icing on a cookie and then using an icing bag (or Ziploc bag) immediately apply dots and/or circles on top and run a toothpick through it.</div>
<span style="background-color: white;"><span style="font-family: inherit;"><br style="color: #333333; font-size: 14px; line-height: 20px;" /></span></span>Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-55045602117541557632013-04-19T17:28:00.000-05:002013-12-04T17:38:16.003-06:00Hot Spinach Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kFrtbrxoexkRVXd__QMb39ygBHEWV-te53yKRI4B00_OTdnVIaagcNW_3xWf7Jjsxiy3rtwzWbhCQ_GamlfFsBdwQpqVo_s3bEbD-HdWmdFY0EVR5PDZKfsg8IU6CsSob9xiL6eViFei/s1600/Hot+Spinach+Dip.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kFrtbrxoexkRVXd__QMb39ygBHEWV-te53yKRI4B00_OTdnVIaagcNW_3xWf7Jjsxiy3rtwzWbhCQ_GamlfFsBdwQpqVo_s3bEbD-HdWmdFY0EVR5PDZKfsg8IU6CsSob9xiL6eViFei/s1600/Hot+Spinach+Dip.JPG" height="480" width="640" /></a><br />
<br />
Yummy yummy yummy...<br />
<br />
3 packages cream cheese, softened<br />
1 cup sour cream<br />
2 tsp garlic powder<br />
Cayenne pepper, a little or a lot!<br />
1/2 cup fresh grated Parmesan cheese<br />
1/2 cup finely chopped red pepper (optional)<br />
2 to 4 green onions, finely chopped<br />
1 package frozen spinach, thawed, squeezed dry<br />
1 cup grated Cheddar cheese<br />
<br />
<br />
<ul>
<li>Beat cream cheese with a mixer (before adding sour cream to prevent lumps).</li>
<li>Add sour cream, garlic powder and cayenne pepper and continue beating until smooth.</li>
<li>Add Parmesan cheese, red pepper, green onions, spinach and 1/2 cup Cheddar cheese.</li>
<li>Spread into a greased oven-proof dish and sprinkle 1/2 cup Cheddar cheese over top.</li>
<li>Bake at 350 F (180<span style="font-family: Symbol; font-size: 14pt; line-height: 115%;">°</span>C) for 20 to 30 minutes, or until hot and bubbly, turning a little brown around the edges.</li>
</ul>
<div>
<i>Notes: </i><br />
You can use fresh spinach if you throw the bag in the freezer. Squeeze the frozen spinach before opening the bag and you've just created frozen chopped spinach!<br />
<br />
You can freeze this before baking. Just remember if you use plastic wrap underneath aluminum foil, remove it before baking. True story...</div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-80946378520425960972013-04-19T17:25:00.000-05:002013-12-04T17:49:12.642-06:00Lemon Squares<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTdhmvgXaP-9khJIk_Rfnk0043OmGEFY2tHRnvemwNe2HctijBHwfVj0UBZvkuIvIYpwbXOb23Lr6nbu-D_NI_m3PifJR8QFWDYiRusAF7GjfFijqwRNScKClyGo2QDlackcgJdz8AY4Y/s1600/Lemon+Squares.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTdhmvgXaP-9khJIk_Rfnk0043OmGEFY2tHRnvemwNe2HctijBHwfVj0UBZvkuIvIYpwbXOb23Lr6nbu-D_NI_m3PifJR8QFWDYiRusAF7GjfFijqwRNScKClyGo2QDlackcgJdz8AY4Y/s1600/Lemon+Squares.JPG" height="257" width="400" /></a></div>
2 cups flour<br />
1/2 cup icing sugar<br />
1 cup margarine<br />
4 eggs<br />
1 1/2 cups sugar<br />
1/4 cup lemon juice<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
<br />
<br />
<ul>
<li>Mix together flour and icing sugar. Cut in margarine.</li>
<li>Press into a 9"x16" pan lined with parchment paper. Don't skip this. I promise you will have regrets.</li>
<li>Bake at 350 for 20 minutes.</li>
<li>Mix together remaining ingredients and pour over crust. Continue baking for another 20 to 30 minutes, until the top is starting to turn a light golden brown.</li>
<li>Cool before slicing to prevent the filling from running everywhere you don't want it to go. </li>
<li>Sprinkle with icing sugar before serving. If you do this too far in advance, the icing sugar may just melt and disappear altogether.</li>
</ul>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-7137163908359738432013-04-11T12:48:00.003-05:002013-12-04T17:49:46.626-06:00Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PSGv8U_2KA-4JXSN38m2I_e9R0WtY_wFVSPcO7Kf2-IUcoNmGCuTnoNk8rknzuL1_tNFXOuz69cJ0Kzyq5xH4V-A3tt9zKCDuHfyEPV-b3SForXwLS_HnbdF-sXTZ7n6l6aRtPG7bohl/s1600/066.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PSGv8U_2KA-4JXSN38m2I_e9R0WtY_wFVSPcO7Kf2-IUcoNmGCuTnoNk8rknzuL1_tNFXOuz69cJ0Kzyq5xH4V-A3tt9zKCDuHfyEPV-b3SForXwLS_HnbdF-sXTZ7n6l6aRtPG7bohl/s1600/066.JPG" width="400" /></a></div>
The most important ingredient in banana bread is bananas. If they're not turning black, don't use 'em!<br />
<br />
1/2 cup margarine<br />
1/2 cup sugar<br />
2 eggs<br />
3 very large or 4 medium sized bananas, mashed<br />
1 3/4 cups whole wheat flour<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1 cup walnuts, pecans or chocolate chips (optional)<br />
<br />
<br />
<ul>
<li>Cream margarine and sugar. Add eggs.</li>
<li>Stir in mashed bananas.</li>
<li>Add dry ingredients. Stir until just mixed. Don't over-mix! Expect the batter to be lumpy. If you over-mix any batter that uses baking powder, i.e. pancakes, muffins, loaves you end up with a finished product that is tough, dry and not worth the calories.</li>
<li>Spread into a greased and floured loaf pan. Bake at 325<span style="font-family: Symbol;">° </span><span style="font-family: inherit;">for about 1 hour, 15 minutes or until an inserted toothpick comes out clean.</span></li>
</ul>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-67310794469504976772012-09-01T11:09:00.002-05:002013-12-05T21:42:19.817-06:00Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0vayYhzTapztqs5ka4weaZMXZGEOxWOL1PQN7AMvqm1EUFhWzSmtiGBCrPu0afS0CmS0DQ8aHJ1-XEwsRK3PIctVOE71vpNvByG8CT-npVkP-QcyuG3bo5QJce0grFKeArT6yDltSsm6/s1600/Brownies+with+Strawberries.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio0vayYhzTapztqs5ka4weaZMXZGEOxWOL1PQN7AMvqm1EUFhWzSmtiGBCrPu0afS0CmS0DQ8aHJ1-XEwsRK3PIctVOE71vpNvByG8CT-npVkP-QcyuG3bo5QJce0grFKeArT6yDltSsm6/s400/Brownies+with+Strawberries.JPG" height="300" width="400" /></a></div>
<div style="color: #323333; font-size: 14px;">
Not to be confused with blond brownies, which is a ridiculous concept. "Hey, did you see my friend's new hair colour? It's called blond brunette." Therefore, let it be known that brownies, in my world, are brown, the colour of chocolate. For the record, white chocolate contains no chocolate. In case you were wondering. So without further ado, I bring the recipe that has been changed over the years several times. (Apparently our taste buds change as we age.) It has met the approval of friends in three countries. (Not that I'm bragging.)</div>
<div style="color: #323333; font-size: 14px; min-height: 18px;">
<br /></div>
<div style="color: #323333; font-size: 14px;">
1 1/2 cups margarine</div>
<div style="color: #323333; font-size: 14px;">
2 1/2 cups sugar</div>
<div style="color: #323333; font-size: 14px;">
1 cup cocoa</div>
<div style="color: #323333; font-size: 14px;">
4 large eggs</div>
<div style="color: #323333; font-size: 14px;">
1 tbsp vanilla</div>
<div style="color: #323333; font-size: 14px;">
1 1/2 cups white flour</div>
<div style="color: #323333; font-size: 14px; min-height: 18px;">
<br /></div>
<br />
<ol>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Melt margarine and sugar in a microwave or on the stove. Remove from heat source. Did you know that the shiny tops on the brownies come from having the sugar completely melted? If you don't melt the sugar granules, the tops of your brownies will be dull. Then it's just soggy cake.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Stir in cocoa. If it's not cooperating, use a whisk. Lumps of cocoa are not fun to eat.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Add eggs and vanilla. If the mixture is too hot, you will have to let it cool for a bit or you'll cook some the egg white. Chunks of cooked egg whites are not our friends.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Stir in the flour until just mixed. </li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Pour into a 9"x13" pan that has been <i>lined with parchment paper</i>. (You'll thank me later.)</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Bake at 350° until it's done, anywhere from 35 to 45 minutes. If the contents of the pan jiggles, it's not done. If a toothpick comes out clean, you've gone too far. There will be some batter on a toothpick but the toothpick will not be completely coated. Hope that helps. Overcooking is the easiest way to mess up a great brownie recipe.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">If you can, let the brownies cool before cutting them. I guess if you're eating them all yourself in the privacy of your own home, it won't matter what they look like. If you are letting other people see them, let them cool completely. Just trying to save you some embarrassment.</li>
</ol>
<div style="color: #333333; font-size: 14px; line-height: 20px;">
<br />
<br /></div>
<ol style="color: #333333; font-size: 14px; line-height: 20px;">
</ol>
<div>
<span style="color: #333333;"><span style="font-size: 14px; line-height: 20px;"><br /></span></span></div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com2tag:blogger.com,1999:blog-7953319201880590610.post-11448350956012502742012-08-31T17:31:00.001-05:002013-12-06T19:14:24.267-06:00Stuffed Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22SsccLii6QpAGdNreVB9ENA3EXmjlV90QxwYmGunRJap4UVN-mt4BOUGk4M1YqcinPT53yIcLuUcSw5LrzKskbpQtXsSOq4tNOyl2LDo7Pn2FmmgJHU1I2xBFc90dJ7ziL8B2lBVLsc3/s1600/Stuffed+Mushrooms.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22SsccLii6QpAGdNreVB9ENA3EXmjlV90QxwYmGunRJap4UVN-mt4BOUGk4M1YqcinPT53yIcLuUcSw5LrzKskbpQtXsSOq4tNOyl2LDo7Pn2FmmgJHU1I2xBFc90dJ7ziL8B2lBVLsc3/s400/Stuffed+Mushrooms.JPG" height="300" width="400" /></span></a></div>
<div style="color: #323333;">
<span style="font-family: inherit;">8 oz (250g) cream cheese<br />
4 thin slices prosciutto (sub shrimp or bacon or omit for meatless)<br />
1/2 cup green onion or chives, chopped<br />
1/2 cup freshly grated Parmigiano-Reggiano<br />
1-2 tsp Creole seasoning (no added salt)<br />
48 button mushroom caps<br />
Garlic butter (margarine)</span></div>
<ol>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Whip cream cheese.</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Stir in prosciutto, green onion, Parmigiano-Reggiano and Creole seasoning.</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Stuff mushroom caps.</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Drizzle garlic butter over the top.</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Broil until golden brown.</span></li>
</ol>
<ol style="color: #333333; font-size: 14px; line-height: 20px;">
</ol>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-7820396386031674102012-08-31T17:28:00.000-05:002013-12-06T19:15:46.334-06:00Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38px96uZ4dNHfuk9qeG-eDgaDy0xBGwkuSEJ6SvcgvgCbMJLmq9oe2J_qDS8PvFDkGrnjtpKzk2kb1AMGzdZnSmta9FLqZ6Ab96soHBkecRpp08P_K8bE4ruB7_inL0agEKmxqDQH-J9P/s1600/Yogurt.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38px96uZ4dNHfuk9qeG-eDgaDy0xBGwkuSEJ6SvcgvgCbMJLmq9oe2J_qDS8PvFDkGrnjtpKzk2kb1AMGzdZnSmta9FLqZ6Ab96soHBkecRpp08P_K8bE4ruB7_inL0agEKmxqDQH-J9P/s400/Yogurt.JPG" height="300" width="400" /></a></div>
<br />
<div style="color: #323333; font-size: 14px;">
Warning: Once you make your own yogurt you will never be able to go back to commercially prepared yogurt. Contrary to popular belief, homemade yogurt is simple. If you can boil milk, you can make yogurt. This recipe makes 2 litres of yogurt. Yogurt will keep for at least 3 weeks. You can make half the recipe.<br />
<span style="color: black; font-size: 16px;"><br />
<br />
<br />
<br />
</span><br />
<i>Preliminary Yogurt-Making Tutorial </i></div>
<div style="font-size: 16px; min-height: 19px; text-align: center;">
<br /></div>
<div style="font-size: 16px; min-height: 19px; text-align: center;">
<br /></div>
<ul>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">You can use any kind of fresh milk from skim to 3%. (I use 1%)</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Gelatin? Are you kidding me? It is optional, but the yogurt will be runny with lots of whey sitting on the top. Worse ingredients go into store-bought yogurt, trust me! Besides, gelatin is good for your hair and nails.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Never, never, NEVER add the yogurt starter to hot milk. You will kill all the bacteria in the starter and the end product will be a large batch of warm milk. (I speak from experience on this one.)</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Yogurt starter - you can buy this at a health food store but I just found it at Superstore in the refrigerated organic food section. Alternatively you can use a small container of store-bought plain yogurt. I've used both. I like the powdered starter better. The results are more consistent as you have no control over how the commercial yogurt has been stored previously to purchasing, hence no guarantee of how many bacteria are still living. You can also save about a 1/2 cup of homemade yogurt to use for a starter on the next batch. If you choose this route, eventually you'll have to stop. It's like making a copy of a copy - it won't last forever.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Growing the yogurt - you need a warm environment. There are several ways you can accomplish this. If your oven door seals properly, you can pour the yogurt in a glass baking dish (or two) with lids and let it sit in the oven for 8 hours with the oven light on. I purchased a yogurt maker. I'm very happy with it. It makes yogurt in 4 to 4 1/2 hours. I have a friend who wraps her yogurt in an electric blanket. Interesting.</li>
</ul>
<div style="color: #323333; font-size: 14px;">
<br />
<i>Ingredients</i><br />
<br />
2 L milk<br />
1 1/2 cups skim milk powder<br />
1 package unflavoured gelatin<br />
2 packages yogurt starter<br />
<br />
<br />
<i>Instructions</i></div>
<br />
<ol>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Pour milk into a pot. Whisk in skim milk powder.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Dissolve gelatin in a little bit of milk and add it to the pot.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Heat the milk until it just starts to boil. You will have to stir it constantly or it will burn on the bottom. If you have a low quality pot, it might burn despite the constant stirring. You can avoid this by using a double boiler or visiting my mom. She has a good pot and a gas stove top. My milk doesn't burn at her place!</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Place the pot of boiled milk in a sink of cold water to cool it to 42-44 degrees. This will take about 10 minutes.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Dissolve yogurt starter in about 1/2 cup of the cooled milk and then stir it back into the rest of the milk.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">Pour it into the yogurt maker, glass dishes or ...the electric blanket. I'm assuming it goes into a dish before going into the blanket. Let it incubate as described above.</li>
<li style="color: #323333; font-size: 14px; margin: 0px 0px 3.5px;">To serve, it can be sweetened with Splenda, honey or <a href="http://ctooshkenig.blogspot.ca/2012/08/vanilla-syrup.html"><span style="color: #042eee;">flavoured syrup</span></a>. Regular sugar won't dissolve properly. You can add vanilla, fresh or frozen berries, jam, granola, etc. Be creative. You can use it unsweetened in recipes that call for sour cream or plain yogurt.</li>
</ol>
<ol style="color: #333333; font-size: 14px; line-height: 20px;">
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtOAiAtUtYvWQoZyAVw2SpgE6I4v73Ek8YVMiLEMiQMzHVKUc8lH6HDJ14kJAQgmd5PPuZaDgItbWMV83dkmfoDwLAVc6bxXu-KiRyxYoejmkRAW6_3V_T7uBe3P2h-QlNs8YM2r3F08d/s1600/Yogurt+Starter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtOAiAtUtYvWQoZyAVw2SpgE6I4v73Ek8YVMiLEMiQMzHVKUc8lH6HDJ14kJAQgmd5PPuZaDgItbWMV83dkmfoDwLAVc6bxXu-KiRyxYoejmkRAW6_3V_T7uBe3P2h-QlNs8YM2r3F08d/s320/Yogurt+Starter.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 16px;">Yogurt starter - available at health food stores and some grocery stores in the refrigerated organic food section</span> </td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY1TTREigMisuQ9ox24T8KXcRF9Tr_a7WkbxrUc9LfGGDUZUbtppdqxTDWEDJ9hyePGq5agG_IGrzq4-HYIzaA2WzXu6jmOS2lJZIJsb1AdluEoUgygvozL-8KahlQtDvKPv6he_HPv09/s1600/Yogurt+Maker.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdY1TTREigMisuQ9ox24T8KXcRF9Tr_a7WkbxrUc9LfGGDUZUbtppdqxTDWEDJ9hyePGq5agG_IGrzq4-HYIzaA2WzXu6jmOS2lJZIJsb1AdluEoUgygvozL-8KahlQtDvKPv6he_HPv09/s320/Yogurt+Maker.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 16px;">This is my yogurt maker. I purchased it from </span><a href="http://www.greenhealthcanada.com/Yogourmet_Yogurt_Maker.html" style="background-color: white; color: #993322; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 16px; text-decoration: none;">greenhealthcanada</a><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 11px; line-height: 16px;">.</span>
</td></tr>
</tbody></table>
<div>
<br />
<br />
<br />
<div>
<span style="color: #333333;"><span style="font-size: 14px; line-height: 20px;"><br /></span></span></div>
</div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-8962143422040870032012-08-31T17:14:00.000-05:002014-02-12T17:36:13.926-06:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4nm-4lurunhon-rBwdzdna9GxL6TWhRT7DhwLP2PyEnYvKk5noJxVtdStayzdBPBv_0Hg6j8GS88VPmgPmxn4O8rmpgTbV3pMzSbAVfj6IBdNEhTZgjqrAoJ9lHmrQvAIcDgRm851h3S/s1600/Chocolate+Chip+Cookies+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4nm-4lurunhon-rBwdzdna9GxL6TWhRT7DhwLP2PyEnYvKk5noJxVtdStayzdBPBv_0Hg6j8GS88VPmgPmxn4O8rmpgTbV3pMzSbAVfj6IBdNEhTZgjqrAoJ9lHmrQvAIcDgRm851h3S/s400/Chocolate+Chip+Cookies+2.JPG" height="330" width="400" /></span></a></div>
<div style="color: #323333;">
<span style="font-family: inherit;">This recipe has oatmeal and whole wheat flour. Healthy stuff. I promise!<br />
<span style="color: black;"><br />
<i>Ingredients</i></span><br />
1 cup margarine or butter<br />
1 cup white sugar<br />
1 cup brown sugar<br />
2 eggs<br />
1 tsp vanilla<br />
1 cup white flour<br />
1 cup whole wheat flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 cups large flake oatmeal (not 'instant' or 'quick oats')<br />
1 cup chocolate chips (feel free to be liberal - I never measure)<br />
1 cup pecans (optional but very yummy, coming from someone who doesn't like nuts in baking)<br />
</span></div>
<ol>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Cream margarine and sugars. You can cut back on the sugar if you want to. I never pack the brown sugar into the measuring cup. Keep it loose!</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Beat in eggs and vanilla.</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Add remaining ingredients.</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Bake at 350 F (180°C) for 8 to 10 minutes. Cookies should look underdone. Let them cool on the baking sheet for about a minute or they'll fall apart when you lift them off the pan. They should stay chewy when cooled. If not, you baked them too long.</span></li>
</ol>
<ol style="color: #333333; font-size: 14px; line-height: 20px;">
</ol>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-62639511829138066202012-08-31T17:10:00.000-05:002013-12-06T19:19:36.589-06:00Avocado & Tomato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjiRL8hbra2zf5Kd3A65_F9woRhnL49HBMfXnLJKsJ7sHz-fydqyFNKwcrbq58IgUmyWMb6ok-tJ62tGqH1qJCCShf_jMZom1jnDR8VuFoN5CKvN84ty0-oQfXZ2xGVqyiptycTpeAErD/s1600/Food+009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwjiRL8hbra2zf5Kd3A65_F9woRhnL49HBMfXnLJKsJ7sHz-fydqyFNKwcrbq58IgUmyWMb6ok-tJ62tGqH1qJCCShf_jMZom1jnDR8VuFoN5CKvN84ty0-oQfXZ2xGVqyiptycTpeAErD/s400/Food+009.JPG" height="300" width="400" /></span></a></div>
<div style="color: #323333;">
<span style="font-family: inherit;">I'm not sure if this can be called a salad. The jury is still out. In the meantime, I shall call it salad.<br />
<span style="color: black;"><br />
<i>Ingredients</i></span><br />
1 ripe avocado, diced<br />
1 tomato, diced (or a handful of cherry tomatoes)<br />
Feta, crumbled<br />
<span style="color: #993322;"><a href="http://www.epicureselections.com/en/products/food/salt-free-sansels%E2%84%A2-and-steamers/1461/red-garlic-sansel/" target="_blank">Epicure Sansel Red Garlic</a></span><br />
<br />
Mix it all together. Eat and be happy. Why? Because avocado is good for you. Did you know it's a fruit? So, really, this is a fruit salad, but I wouldn't add the whipped cream just yet. They are a source of Vitamin K (needed for blood clotting, so you don't bleed to death from that paper cut), fiber (keeps everything moving along <i>smoothly</i>, lowers cholesterol), vitamin B6 (it's complicated), vitamin C (growth and repair of body tissues) and potassium (your heart needs it to keep pumping). It is also 20 times fattier than your average fruit. But don't let that scare you. It's monounsaturated fat which helps keep 'bad' cholesterol levels down and 'good' cholesterol levels up. Remember this: a bright green avocado is NOT a ripe avocado!</span></div>
<div style="color: #323333;">
<span style="font-family: inherit;"><br />
Sansel Red Garlic will change your life. Well, maybe not, but it will make your life taste better. It doesn't have any salt, which will also make your life better. I add it to just about everything that needs a flavour boost. Kraft Dinner will never be the same again :)</span></div>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0tag:blogger.com,1999:blog-7953319201880590610.post-22601953498229591642012-08-31T17:05:00.003-05:002013-12-06T19:20:33.294-06:00Lemon Roasted Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5M9BSSmXa64jcjUYK9q-_T1ATtrgpei2wVtbemu7JJ-5yCVBlPescSmEIwJO5Iyqst1vgrwjoo9A54G2jkCq9ReqzIgGNQ5QcI5NWlkxHTAVh4MynbzZv1YeDy30ucJdwxIcXlygkSty/s1600/Lemon+Roasted+Potatoes.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5M9BSSmXa64jcjUYK9q-_T1ATtrgpei2wVtbemu7JJ-5yCVBlPescSmEIwJO5Iyqst1vgrwjoo9A54G2jkCq9ReqzIgGNQ5QcI5NWlkxHTAVh4MynbzZv1YeDy30ucJdwxIcXlygkSty/s400/Lemon+Roasted+Potatoes.JPG" height="300" width="400" /></span></a></div>
<div style="color: #323333;">
<span style="font-family: inherit;">Close your eyes and pretend you are in Greece...<br />
<span style="color: black;"><br />
<i>Ingredients</i></span><br />
8-10 potatoes, peeled and quartered (approximately!)<br />
1/2 cup lemon juice<br />
3-4 cloves garlic, minced or chopped<br />
2 tsp dried oregano<br />
3 tsp chicken bouillon (soup base)<br />
1 cup water<br />
1/3 cup olive oil<br />
1 tsp pepper<br />
<br />
</span></div>
<ol>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Arrange the potato in a baking dish lined with parchment paper.</span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Mix together remaining ingredients and pour over the potatoes. Be liberal! Be conservative! Be free! I don't measure any of it. Use more or less of anything. Seriously. No rules apply. I've used less oil, more garlic, less potato, more lemon juice, less oregano, more pepper. You get the picture. </span></li>
<li style="color: #323333; margin: 0px 0px 3.5px;"><span style="font-family: inherit;">Roast uncovered at anywhere from 350 F (180°C) to 425 F (220°C). (Usually, you've got something else in the oven at the same time, and really, the potatoes don't mind. I usually keep them in there for a couple of hours. You want them looking crispy around the edges. Stir them around and turn them over once or twice while baking.</span></li>
</ol>
<ol style="color: #333333; font-size: 14px; line-height: 20px;">
</ol>
Cathyhttp://www.blogger.com/profile/05153797788900357457noreply@blogger.com0