tag:blogger.com,1999:blog-31097312570895752462024-03-14T01:48:18.009-07:00It's all goudaA little blog about life, family, food, and living in the beautiful Pacific NorthwestPaulahttp://www.blogger.com/profile/17030508443402213510noreply@blogger.comBlogger204125tag:blogger.com,1999:blog-3109731257089575246.post-41278991117352505622016-09-07T13:31:00.000-07:002016-09-07T13:32:25.856-07:00Another Year Has Passed! Another year has passed! My household is crazy as ever. My oldest twins turn 21 years old today, and my youngest has her last first day of high school. Here's a pic of my senior girl heading off for school. <br />
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<br />Paulahttp://www.blogger.com/profile/17030508443402213510noreply@blogger.com2tag:blogger.com,1999:blog-3109731257089575246.post-5209784109655165572015-09-03T17:32:00.001-07:002015-09-03T17:32:10.325-07:00It's been a while ....It's been a while since I posted. Five years! That's a lifetime equivalent time frame when raising teenagers! Life is good in the gouda household. My two oldest are now college students, and my youngest, seen here, is a junior in high school. Meal time continues to evolve and my picky eaters have morphed somewhat ... my son is still a carnivore first and foremost; my oldest daughter can't consume enough pasta and/or cheese; and my youngest continues to follow a gluten free diet as well as she doesn't eat meat. I, however, continue to eat it all! Our lives are consumed with getting from point A to point B plus juggling 2 dogs and 2 cats. I'm outnumbered, but I wouldn't trade a second. Here's a pic of my youngest taken as she heads off to varsity cheer practice this afternoon. Where did the time go????<br />
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<br />Paulahttp://www.blogger.com/profile/17030508443402213510noreply@blogger.com2tag:blogger.com,1999:blog-3109731257089575246.post-3757235937575168412010-06-04T10:30:00.000-07:002012-01-28T10:57:50.123-08:00BBQ Buffalo Pasta<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/TAk11D-NtzI/AAAAAAAACik/3LSkvlrM6vY/s1600/DSC_2928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://1.bp.blogspot.com/_uJePorG8JPU/TAk11D-NtzI/AAAAAAAACik/3LSkvlrM6vY/s400/DSC_2928.JPG" width="400" /></a></div><br />
About a year ago, I heard about combining spaghetti and bbq’d meat. My initial reaction was, well, picture me wrinkling my nose and shrugging one shoulder as if to say "eh". Even so, I’ve never stopped thinking about it. Yesterday, as I stood at my kitchen counter praying for divine menu guidance as to what to do with the ground buffalo before me, the thought of making a quick bbq came to mind. The only problem was that a) I didn’t have any buns, and b) I only had a mere 1.25 lbs of meat. That’s when I thought of at long last giving the bbq pasta plan a green light. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/TAk2MtV8zHI/AAAAAAAACis/pRWDdyQv7cE/s1600/DSC_2929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://2.bp.blogspot.com/_uJePorG8JPU/TAk2MtV8zHI/AAAAAAAACis/pRWDdyQv7cE/s400/DSC_2929.JPG" width="400" /></a></div>Oh, why did I wait so long? This was ridiculously easy to prepare, was on the table in just over 30 minutes, and was really very good. Even my picky eaters ate it, including my son who won’t eat sauce on his pasta ... ever. I served mine over gluten free rotini (spiral) pasta, but use whatever floats your boat. This meaty, thick, smokey sauce will hold it’s own quite nicely with a hearty pasta like rigatoni as well as a delicate one like angel hair. (Mmm ... angel hair!)<br />
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I used ground buffalo, but use whatever ground meat you’ve got (preferably grass fed). There is minimal shrinkage with buffalo (and I mean zip, zilcho shrinkage), so plan accordingly if you use ground beef. This fed five people.<br />
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1.25 lbs ground buffalo<br />
Salt, Pepper, Seasoned salt<br />
1 teaspoon dried minced onion (can substitute fresh minced onions)<br />
1 teaspoon worchestershire sauce<br />
2 Tablespoons brown sugar<br />
Scant ¼ cup smoked paprika (the smokey flavor is essential here)<br />
Generous ½ cup ketchup<br />
Heaping tablespoon prepared yellow mustard<br />
3 cups of your favorite spaghetti sauce (homemade if you’ve got it)<br />
1 lb spiral pasta (I used gluten free. Use whatever you like best!)<br />
Shredded cheddar cheese<br />
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Cook the pasta according to package directions. Meanwhile, season the ground buffalo with salt, pepper, seasoned salt, and dried onion. Brown in a nonstick dutch oven, breaking it up into small bits with a spoon as it cooks. There was no fat in the bottom to drain at all. If you use beef, drain the meat after browning and return to the pan. Sprinkle with the brown sugar and stir around to start carmelizing the meat, maybe 1-2 minutes at the most. Stir in the ketchup, mustard, and worchestershire sauce. Stir in the smoked paprika. Now add the spaghetti sauce. Bring to a boil, reduce heat, and let simmer until it thickens up a bit ... about 10 minutes. Note that this is a really thick sauce. Taste and adjust seasoning if necessary. <br />
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Add the drained pasta to the meat mixture and stir to combine. Serve. Garnish each serving with a small handful of shredded cheddar cheese. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/TAk2ltvaRII/AAAAAAAACi0/S3jg055zHxE/s1600/DSC_2930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://4.bp.blogspot.com/_uJePorG8JPU/TAk2ltvaRII/AAAAAAAACi0/S3jg055zHxE/s400/DSC_2930.JPG" width="400" /></a></div>This was really very, very good. Quick and easy, too. The balance of meat to pasta was pleasing, and the smokey tanginess of the sauce held it’s own over the pasta without being overpowering. The cheese added a creamy component that I enjoyed. Ya know, this is a case where simple is best. While I wouldn’t balk at adding, let’s say, green pepper, it’s really not missed. You could, however, ramp up the spicy heat index according to your own tastes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/TAk29mnAMpI/AAAAAAAACi8/uRyHoZLxG2A/s1600/DSC_2932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="267" src="http://2.bp.blogspot.com/_uJePorG8JPU/TAk29mnAMpI/AAAAAAAACi8/uRyHoZLxG2A/s400/DSC_2932.JPG" width="400" /></a></div>I imagine this would be incredible, too, if made with grilled BBQ pork that simmered all day. So ... do you think you’d give bbq pasta a try? You’ll be glad you did.Unknownnoreply@blogger.com35tag:blogger.com,1999:blog-3109731257089575246.post-31963687885450062022010-05-27T10:25:00.000-07:002010-05-27T12:48:55.780-07:00Birthday Pancakes! - aka Bob's Red Mill Pancake Mix (gluten free)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S_6nrGgDpVI/AAAAAAAACiE/49gTpKsIg1Q/s1600/DSC_2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S_6nrGgDpVI/AAAAAAAACiE/49gTpKsIg1Q/s320/DSC_2517.JPG" /></a></div>Today is an extra special day at It's All Gouda. My youngest, my baby, my littlest gal, my wee sous chef turns 11 years old. What makes this birthday uber special is this: Birthday girl turns 11 at 11:11 am. Get it? 11 - 11:11!!! I'm such a number geek, but hey, you've gotta admit that's a pretty cool anomaly!<br />
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In honor of her special triple-double-double digit day, we made gluten free pancakes this morning. Now, you gluten eaters stay with me, since this is basically a review of a pancake mix.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S_6mRMtn-eI/AAAAAAAAChc/4NoAphyFqp8/s1600/DSC_2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S_6mRMtn-eI/AAAAAAAAChc/4NoAphyFqp8/s320/DSC_2525.JPG" /></a></div>Oregon's beloved Bob's Red Mill cranks out many gluten free flours and products, including this one: Gluten Free Pancake Mix. You can find it at most grocery stores in Oregon or mail order. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S_6nJm0ksCI/AAAAAAAACh0/iGjaEXFBeCo/s1600/DSC_2527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_uJePorG8JPU/S_6nJm0ksCI/AAAAAAAACh0/iGjaEXFBeCo/s320/DSC_2527.JPG" /></a></div>Here's the ingredients if you want to check it out. Nothing weird. Those flours and starches are pretty much par for the gluten-free course.<br />
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Gluten free products have taken off lately, almost in fad like fashion, and that's fine with me since we follow a gluten free diet because of my daughter's wheat intolerance. Yep, I said intolerance. For most people following a gluten free diet, the condition they deal with is an intolerance NOT an allergy. Stomach aches, indigestion, bloating, headaches, skin issues, feeling blah ... it's not fun. We can chat about that another time. Today's recipe IS fun, and really quite delicious, too! <br />
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While I prefer to make stuff from scratch, this mix is uber convenient especially since I've not dived into making my own gluten free mixes (will be doing that soon). Since this is a pre-made mix, only a few additional ingredients are required: an egg, milk (we used part milk/part buttermilk), and oil. Wisk it all together, and you're good to go.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S_6m0VS8riI/AAAAAAAAChs/vW4al35nA2k/s1600/DSC_2521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_uJePorG8JPU/S_6m0VS8riI/AAAAAAAAChs/vW4al35nA2k/s320/DSC_2521.JPG" /></a></div>As you can see here, the batter is kind of freckly. (Is that the correct spelling: freckle + ly?) These cook in a similar fashion to "regular" pancakes except the bubbles you look for to know when to flip are bigger. See that one looming in the upper left corner? Time to flip!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S_6mnjYG3qI/AAAAAAAAChk/IlMw_ji86iE/s1600/DSC_2524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_uJePorG8JPU/S_6mnjYG3qI/AAAAAAAAChk/IlMw_ji86iE/s320/DSC_2524.JPG" /></a></div>I'm not a leavening expert, so I don't know if it's due to the buttermilk addition or if this is how it always is, but these puppies really puff up! They aren't dense either ... nice and fully light, and they reheat beautifully. We've made these several times, and have gotten a bit creative along the way.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S_6n55UU0yI/AAAAAAAACiM/X7sSFNQh4YE/s1600/DSC_2609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S_6n55UU0yI/AAAAAAAACiM/X7sSFNQh4YE/s320/DSC_2609.JPG" /></a></div>You can add chocolate chips! Just sprinkle a few (dozen) on right before flipping.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S_6nZidJyCI/AAAAAAAACh8/LZ_4pgvGubY/s1600/DSC_2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S_6nZidJyCI/AAAAAAAACh8/LZ_4pgvGubY/s320/DSC_2520.JPG" /></a></div>See how light and puffy these are? Um, how about a little pancake to go with the whipped cream and strawberries there, babe?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S_6oIDpcaPI/AAAAAAAACiU/WgEzrcudHKU/s1600/DSC_2812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_uJePorG8JPU/S_6oIDpcaPI/AAAAAAAACiU/WgEzrcudHKU/s320/DSC_2812.JPG" /></a></div>My birthday girl is a cherry fanatic ... please excuse the excess of whipped cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S_6oazbAYZI/AAAAAAAACic/-DxkUOTHGHs/s1600/DSC_2823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S_6oazbAYZI/AAAAAAAACic/-DxkUOTHGHs/s320/DSC_2823.JPG" /></a></div>No matter how you serve them, they are finger lickin good! Don't you love my b-day girls new Buddy Holly style glasses? Just picked those up yesterday. She looks so much older now. I, of course, haven't aged a bit (eh, cough cough).<br />
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This mix gets two birthday thumbs up in our household. I can totally see me bringing this camping or travelling, as it's so easy to make. And, for those of you who have gluten-free eating loved ones, this would make a great gift pack especially for someone new to the whole gluten-free thing. It made a wonderful birthday breakfast here. Along with a pint of whipped cream. And an orchard of berries. Just kidding. Well, not really, but you know what I mean.<br />
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What do you like to eat for breakfast on your birthday?Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-3109731257089575246.post-78456620362600931582010-05-20T11:54:00.000-07:002010-05-20T13:00:54.421-07:00Vietnamese Rice Noodle Salad with Pork<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S_WAQe9b_4I/AAAAAAAACgc/5zXnxWOBRNA/s1600/DSC_2756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_uJePorG8JPU/S_WAQe9b_4I/AAAAAAAACgc/5zXnxWOBRNA/s400/DSC_2756.JPG" width="400" /></a></div>One of the perks of living in my little corner of the Pacific Northwest is the abundant diversity of world cultures. Fortunately, much of this diversity makes its way into the food chain and from there into my own kitchen. One of my most favorite cuisines is Vietnamese food. Truth be told, I love all Asian inspired dishes, and one of the first that I ever had was an uber-delicious <span style="font-size: x-small;"><i>(don't you say "uber" too? Yeah, I thought so.) </i></span>rice noodle salad with flame broiled pork. It's called Bun Thit Nuong (according to the Saigon Grill's take out menu), and it is the most amazing combination of textures and flavors. It's loaded with crunchy raw veggies, al dente warm rice noodle vermicelli, hot off the grill pork, and drizzled with an Asian sweet/sour/salty/spicy dressing. I could eat it every day for the rest of my life.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S_WBc51Y8bI/AAAAAAAACgs/6TQWsgS-3Hs/s1600/DSC_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_uJePorG8JPU/S_WBc51Y8bI/AAAAAAAACgs/6TQWsgS-3Hs/s400/DSC_2744.JPG" width="400" /></a></div>Today's recipe is my attempt to recreate this delicacy at home. Let me be up front about the prep time: it involves a LOT of chopping. Lots and lots and lots of chopping. And then more chopping. Did I mention you will spend time chopping? This is the recipe to go to when you have something you want to work out of your system, or as in my case, when you want to ponder over a situation. Since it took me a good 15 minutes to gather, peel, and chop everything <span style="font-size: x-small;"><i>(and I'm pretty good with a knife)</i></span>, I had a lot of time to run through various scenarios of said situation in my head. Plus, it's a good thing to get me to slow down a bit and enjoy the process, not just the end result. Ahem. But I digress. Back to the recipe. Once you have finished prepping everything, it comes together toot-sweet.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S_WCniyJx3I/AAAAAAAACg8/0NGHBY6MqJU/s1600/DSC_2748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_uJePorG8JPU/S_WCniyJx3I/AAAAAAAACg8/0NGHBY6MqJU/s400/DSC_2748.JPG" width="400" /></a></div>I like this recipe because it fits in with my plan to eat more veggies and less meat. Notice I said "less" meat, not "no" meat. We are carnivores in this family. I didn't grill the pork because it was monsooning outside. This turned out great just pan frying the meat. This is equally good with chicken as well as shrimp.<br />
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Here we go:<br />
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Vietnamese Rice Noodle Salad with Pork<br />
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1 pkg Asian Rice Noodles - thin, vermicelli style<br />
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3 boneless pork chops, 1 inch thick, sliced ultra thin against the grain<br />
2 teaspoons soy sauce<br />
1/2 teaspoon powdered ginger<br />
garlic powder<br />
salt and pepper<br />
1 teaspoon sugar <br />
2 tablespoons canola oil<br />
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5 cups chopped romaine lettuce<br />
4 carrots, sliced matchstick thin (I used one of those serrated veggie peelers)<br />
2 cucumbers, peeled, sliced in thin 1/2 rounds<br />
1 cup bean sprouts<br />
2 green onions - chopped thin<br />
1/4 cup white onion, sliced in thin 1/2 rounds (optional)<br />
1/4 cup cilantro - chopped<br />
1/2 cup salted cocktail style peanuts, chopped<br />
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Dressing:<br />
6 tablespoons fresh lime juice or lemon juice<br />
1 tablespoon sugar<br />
2 teaspoons rice vinegar, or use cider vinegar is you don't have the rice one<br />
6 tablespoons fish sauce (called Nouc Cham) (It's stinky, but tastes better than it smells)<br />
1 clove garlic, minced<br />
1 chili chopped, or 1/4 teaspoon chili flakes<br />
6 tablespoons water<br />
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On a cutting board, toss the pork strips with the soy sauce, ginger, garlic powder, salt, pepper, and oil. Let sit and marinate while you chop the bazillion veggies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S_WDv396S0I/AAAAAAAAChM/MuZ2zCbev8Q/s1600/DSC_2739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_uJePorG8JPU/S_WDv396S0I/AAAAAAAAChM/MuZ2zCbev8Q/s400/DSC_2739.JPG" width="400" /></a></div>Heat a large saute pan over medium high heat. If necessary, add a tablespoon of oil (like canola) and stir fry the pork strips until they are golden brown.<br />
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Meanwhile, back at the ranch. I've always wanted to say that. Plus, just wanted to see if you were still with me. hehe Anyway, meanwhile, prepare the rice noodles according to package directions. NOTE: The noodles cook really quickly; take care not to over cook them. Drain and keep warm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S_WC9KIVu3I/AAAAAAAAChE/v1cqZ4DI2RI/s1600/DSC_2746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_uJePorG8JPU/S_WC9KIVu3I/AAAAAAAAChE/v1cqZ4DI2RI/s400/DSC_2746.JPG" width="400" /></a></div>Prepare the dressing by combining all the incredients. Now it's time to assemble! You will need large individual serving bowls. I used pasta bowls and they worked perfectly. In each bowl, place a generous serving of the warm noodles. Artfully, surround the noodles with individual mounds of lettuce, carrots, bean sprouts, your choice of onions, cilantro, and meat. Drizzle with the dressing. Garnish with peanuts. (I took the pictures before adding the peanuts. Oops!) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S_WEFypjbJI/AAAAAAAAChU/04hCic_aObo/s1600/DSC_2752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/_uJePorG8JPU/S_WEFypjbJI/AAAAAAAAChU/04hCic_aObo/s400/DSC_2752.JPG" width="400" /></a></div>Surprisingly, this is a hit in my family. My daughters love this, served without the dressing. My son ate his, but I did serve his on a large plate and didn't have the food touching salad style. My husband ate two huge salads and rolled away from the table. An added bonus is that it's gluten free, too. Yeah!<br />
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This is an interesting salad in that it is sweet, sour, salty, and spicy. It's also crunchy, soft, and chewy. Let's not forget that it has warm (noodles), hot (meat), and cold (veggies) taking place, too. Somehow, and I'm not quite sure why that is, it all works together beautifully. Plus, it's lovely to look at. It's great all year long, but I particularly like it in the spring and summer. It's a non-traditional salad (for us that is), and I love it.<br />
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What's your favorite non-traditional salad? Do share!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S_WAwVCwMtI/AAAAAAAACgk/eVy4cSpHfco/s1600/DSC_2769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_uJePorG8JPU/S_WAwVCwMtI/AAAAAAAACgk/eVy4cSpHfco/s400/DSC_2769.JPG" width="400" /></a></div>Homeschool update: Youngest daughter is REALLY into Science these days. Here's a shot of her latest science/art combo project. Volcano! In honor of the 30th anniversary of the eruption of Mt. St. Helen's (which you can easily see from the Portland area), she created her own eruption. She gave a terrific presentation on the various types of volcanos, and then performed an eruption. It was so COOL!!! Tomorrow we are off to the Mt. Hood Community College Planetarium for a field trip! I love homeschooling!Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-3109731257089575246.post-62651415724353701802010-05-17T12:20:00.000-07:002010-05-17T12:22:14.977-07:00TBS: Tuna and Bean Salad!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S_GVRAoDcMI/AAAAAAAACgE/B_KcWUQSsf4/s1600/DSC_0349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_uJePorG8JPU/S_GVRAoDcMI/AAAAAAAACgE/B_KcWUQSsf4/s400/DSC_0349.JPG" width="400" /></a></div>Now that warmer weather is at long last blasting it's way through the Pacific Northwest cloud cover, it's time to initiate the summer salad routine. Here's one that I've loved for years. It's kind of peasant fare, but tends to get rave reviews as if it were made of more regal stuff. I bet 9 out of 10 of you have the ingredients in your pantry and fridge. <br />
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Bean and Tuna Salad <br />
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1 6oz can tuna packed in olive oil<br />
1 15 oz can small white beans, drained and rinsed<br />
2 T green pepper, chopped<br />
4 cherry tomatoes, halved<br />
1 T red onion, small diced<br />
2 T chopped parsley <br />
<br />
Dressing:Whisk together:<br />
1 small garlic clove, minced<br />
Olive oil - 2 parts<br />
Vinegar - 1 part<br />
Salt<br />
Pepper<br />
1/2 teaspoon - dijon style mustard<br />
favorite herbs - such as basil, oregano <br />
<br />
In a large mixing bowl, combine tuna, beans, pepper,tomatoes, and onion. Toss with a small amount of dressing, adding more to suit your taste. Serve immediately. Keeps very well, too; the beans tend to really absorb the longer it sits.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S_GVlBTYZGI/AAAAAAAACgM/WBqvhq79bn4/s1600/DSC_0351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_uJePorG8JPU/S_GVlBTYZGI/AAAAAAAACgM/WBqvhq79bn4/s400/DSC_0351.JPG" width="400" /></a></div>This salad is easily a meal in and of itself. The beans have a delicate flavor that pairs wonderfully with the tuna. I've also had this with grilled tuna, and that's over-the-moon good. The peppers add a nice crunch, and the tomatoes provide sweetness. Take care with the onion ... you just want it for a nice flavor addition. The dressing, which is basically a viniagrette, is tangy and garlicy. You could punch this up with some diced jalepeno peppers if you like heat, or some olives or capers if you like those flavors. I like it all! :-) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S_GV6IufkhI/AAAAAAAACgU/fvB3Dc05LFA/s1600/DSC_0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_uJePorG8JPU/S_GV6IufkhI/AAAAAAAACgU/fvB3Dc05LFA/s400/DSC_0354.JPG" width="400" /></a></div>There you have it. In about 5 minutes, you can create a yummilicous salad that's perfect for the warmer days on the horizon. This holds up very well for potlucks and picnics, and it is gluten free, too. What's your favorite tuna salad?Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-3109731257089575246.post-28900738759257846252010-05-15T11:06:00.000-07:002010-05-15T11:07:21.393-07:00New Look!Playing around with templates today. What do you think of this look? It's kind of fun messing around with different templates!Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-3109731257089575246.post-27672107643549971472010-05-10T13:29:00.000-07:002010-05-11T08:05:54.543-07:00MOM Chicken: Mandarin Orange Marmalade Chicken (gluten free, too)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S-hn2oS5w2I/AAAAAAAACfE/8Ar4nyeabJQ/s1600/DSC_2687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_uJePorG8JPU/S-hn2oS5w2I/AAAAAAAACfE/8Ar4nyeabJQ/s400/DSC_2687.JPG" width="400" /></a></div>Happy Mother's Day to all you Mom's out there. This dish is named for you. MOM Chicken! <i>Mandarin Orange Marmalade Chicken</i>, that is! <br />
<br />
Sometimes, the best recipes are the simplest ones. Especially when you discover them without too much forethought. Take today's recipe. With just a couple pantry staple ingredients, regular ol' chicken becomes something really special. Even better the entire meal was on the table in less than 30 minutes. Works for moi!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S-hob6m4zdI/AAAAAAAACfU/O9PW3c2FKg8/s1600/DSC_2690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_uJePorG8JPU/S-hob6m4zdI/AAAAAAAACfU/O9PW3c2FKg8/s320/DSC_2690.JPG" /></a></div>Basically, and I mean that word literally, all this dish entails is sauteing chicken strips, adding a little marmalade and butter, and voilla .. you have chicken ala mandarin. Toss on a few crispy onion frizzles and you find yourself emitting little moans of culinary pleasure.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S-hqR8DiSTI/AAAAAAAACfs/fFj3Cknohh4/s1600/DSC_2666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S-hqR8DiSTI/AAAAAAAACfs/fFj3Cknohh4/s320/DSC_2666.JPG" /></a></div>This was really good. I used this delightfully sweet mandarin orange marmalade. Please don't harp on me that it's imported. I so very rarely treat myself to something, and this is what I choose to spend my dollars on. I enjoyed every sinful bite. Yes, I try to purchase local food to lessen my global footprint. No, I don't purchase everything local. I most definitely <i>recycled</i> the glass jar it came in, if that makes you feel better. Anyway, this would work with any type of marmalade and be equally delicious.I've not shown amounts because I eyeballed everything. I threw this together so quickly, that I didn't pay attention to measurements. Sorry 'bout that. No worries, though, it's really easy to do. <br />
<br />
Ingredients:<br />
<br />
White Onion, halved, sliced thin (you dont' want to use a sweet onion here)<br />
1 tablespoon Olive oil<br />
<br />
Chicken breasts cut into thin strips<br />
Seasoned salt <br />
Olive oil<br />
Worcestershire sauce <br />
Butter pat<br />
Marmalade<br />
Butter pat (again)<br />
<br />
Heat oil in a fry pan. Add the onions, and fry them until crispy. You are going for texture as well as flavor here. Keep warm. In a large saute pan, heat oil over med high heat.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Season the chicken strips with seasoned salt or your favorite seasoning. Add to the pan, and saute until golden. Add a butter pat to the pan and spinkle with couple shakes Worcestershire sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S-hqj9b1A4I/AAAAAAAACf0/qBKFE63PAaE/s1600/DSC_2664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_uJePorG8JPU/S-hqj9b1A4I/AAAAAAAACf0/qBKFE63PAaE/s320/DSC_2664.JPG" /></a></div><br />
Meanwhile, heat the marmalade in microwave until melted. You don't need very much, I used about 1/4 cup for 5 servings. Once heated, stir in a butter pat, and pour over chicken in pan. It will bubble up deliciously. Be sure to stir up all the browned bits that are in the pan. The end result is a glaze/sauce that is out of this world good. Simple, yes. Good, absolutely! Sprinkle with the crispy onions, and serve immediately.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S-hp_aL4XfI/AAAAAAAACfk/Hkzo7zBxCIE/s1600/DSC_2674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S-hp_aL4XfI/AAAAAAAACfk/Hkzo7zBxCIE/s320/DSC_2674.JPG" /></a></div>Wasn't that easy? So simple, and sooooo good. We paired this with rice, spinach, and a fruit salad. It was superb. <i>S.U.P.E.R.B</i>. You could fancy this up with green onions, ginger, and a splash of soy sauce, but I kept it simple.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S-hoJy6xVxI/AAAAAAAACfM/0Qru6fiKX-s/s1600/DSC_2689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_uJePorG8JPU/S-hoJy6xVxI/AAAAAAAACfM/0Qru6fiKX-s/s320/DSC_2689.JPG" /></a></div>I like simple. I like easy. Most of all, I like good food! Bonus: It's gluten free, too!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S-hryB3URxI/AAAAAAAACf8/SilksQZvQws/s1600/DSC_2711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_uJePorG8JPU/S-hryB3URxI/AAAAAAAACf8/SilksQZvQws/s400/DSC_2711.JPG" width="400" /></a></div>Speaking of good things, <b>Happy Mother's Day</b> to all you magnificent mom's out there. Also, happy <b>Teachers Appreciation Month</b> to all you terrific teachers out there, both the traditional and homeschool varieties. Mom's and Teachers ... two of the most positive, loving, influential forces on the planet. For all you do, <span style="font-size: large;">big</span> and <span style="font-size: x-small;">small</span>, seen and unseen, I thank you for your dedication. You are <i>loved</i> and <i>appreciated</i>!Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-3109731257089575246.post-92188326947719685372010-05-03T10:07:00.000-07:002010-05-03T10:09:10.897-07:00Days Gone By Loosemeat Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S98Ap0EnZAI/AAAAAAAACek/EVmLDWWPh54/s1600/DSC_2595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S98Ap0EnZAI/AAAAAAAACek/EVmLDWWPh54/s320/DSC_2595.JPG" /></a></div>I've been on an "old time recipe" kick lately. I've been reading about meals from the turn of the century (uh, that would be from 1899-1900, not 1999-2000). Does anyone else find it fascinating to learn how folks <i>used</i> to eat? How about all the meal terminology? Depending of where you live, what I call lunch would have been called dinner, and what I call dinner would have been called supper. Let's not forget the whole <i>what time did they eat?</i> thing as well as what was the most important meal of the day. In years past, the mid-day meal was considered the most important meal of the day. Nowadays, we're taught that breakfast is king. One cookbook from the 1800's frowned upon eating any type of meat for breakfast. It went on to say that if you absolutely had no other choice than to eat meat at the start of the day, be sure that it was served cold, and it was preferable that it had been prepared the day before. Alrighty then! One thing that made me a little nostalgic was all the write-ups on what used to be termed <i>"Sunday Dinner"</i>. While I'm fortunate that we always eat as a family, if I were honest (and I am ... can't you see my halo?), I'd have to say that we don't make a big deal out of our Sunday meal. I think I may change that and see how it goes.<br />
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I was reading about meals from the Midwest and heartland of the US, and I came across a delightful recipe for something called a loosemeat sandwich. This recipe is off of the internet, recipezaar to be exact, and is titled The Blue Mill Tavern Loosemeat Sandwich. According to the write-up that accompanied the recipe, loosemeat was created in 1924 in Sioux City, Iowas at Ye Old Tavern. I just love the "Ye" in the name! I remember seeing something on Diners, Drive Ins, and Dives that talked about loosemeat, and so I just had to give it a shot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S98BTlRNchI/AAAAAAAACes/crwUXTj5zUY/s1600/DSC_2602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_uJePorG8JPU/S98BTlRNchI/AAAAAAAACes/crwUXTj5zUY/s320/DSC_2602.JPG" /></a></div>A loosemeat sandwich is like a "dry" sloppy joe. There is no sauce or tomato in this, but it's messy just like a sloppy joe is. It is incredibly TENDER and juicy and has the best flavor. Although it is not saucy, it is far from dry. Give this a try. Here's the link for the recipe. <a href="http://www.recipezaar.com/recipe/The-Blue-Mill-Tavern-Loosemeat-Sandwich-87075">The Blue Mill Tavern Loosemeat Sandwich.</a><br />
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NOTES:<br />
<br />
1) I used 1/2 an onion because my onions are behemoth sized.<br />
2) I used ground turkey because that's what I had. When I say I used ground turkey, I don't mean the bland breast only stuff.<br />
3) I did prepare it in a cast iron skillet, and I absolutely, positively DID use lard. Because I used ground turkey, there were no drippings to drain at all. In fact, my pan was dry! :-)<br />
4) The recipe is gluten free ... the buns shown in the pictures are not. <br />
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TIP: These are great on steamed buns. An easy peasy way to steam buns is to do it in your microwave. Loosely wrap you buns in papertowels and microwave 10-30 seconds depending on how many you need as well as how powerful your micro is.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S98ByUTzYiI/AAAAAAAACe0/g73uBBuJzoI/s1600/DSC_2607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_uJePorG8JPU/S98ByUTzYiI/AAAAAAAACe0/g73uBBuJzoI/s320/DSC_2607.JPG" /></a></div><br />
My husband really enjoyed this (without mustard and pickles). I, of course, had the m & p on my serving. My youngest daughter, the gluten free child, devoured hers without the bun. When I say devoured, I mean that she ate more than my husband and I put together. I had planned to serve hers over rice, but she just wanted it plain. Works for me!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S98CY8mN6qI/AAAAAAAACe8/6dKvb3UVzN4/s1600/DSC_2576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_uJePorG8JPU/S98CY8mN6qI/AAAAAAAACe8/6dKvb3UVzN4/s320/DSC_2576.JPG" /></a></div>Speaking of youngest daughter, this past Saturday she ran her first 3K at the CYO track meet. She prefers to run distance, and wanted to see if she could do it. For those of us who still need a guide to translate the metric system, 3K is equal to 1.86411358 miles or 7.5 times around a full sized track. She ran a steady pace throughout the race, and then sprinted the last 200 meters. Not only did she do it, she came in first for the girls in her age group! :-)Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-3109731257089575246.post-64984176737876930832010-04-29T11:03:00.000-07:002010-04-29T11:04:31.223-07:00Creamy Clam and Smoked Sausage Chowder (Gluten Free)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S9nJSAFGz4I/AAAAAAAACec/glHJlj5ppjA/s1600/DSC_2565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_uJePorG8JPU/S9nJSAFGz4I/AAAAAAAACec/glHJlj5ppjA/s320/DSC_2565.JPG" /></a></div>Springtime weather in the Pacific Northwest is kind of schizophrenic. One day, you’re reaching for sunglasses to shield your eyes from the brilliant sunshine, and the next day you’re donning your parka to brave the driving wind and rain. Yesterday, we had sun, rain, wind, hail, then more sun, rain, wind, and hail. Mother Nature is a mystery out here, that’s for sure. <br />
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On a gastronomic level, that mystery means that one day you could be craving salad and lemonade, and the next day steaming bowls of soup and hot cider. I’m a year round soup girl anyway, so with the bizarre weather of late, I’ve been enjoying lots of soup.<br />
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Chowders are such a great genre of soup. Hearty enough to stand alone as a meal, they are super choice to eat when you want something filling, but not heavy ... if you know what I mean.<br />
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Since we are gluten free here, I prepare chowder without flour. I actually find that chowders taste significantly better when not weighted down with flour. A little bit of cornstarch along with real cream provides clean flavors along with a gorgeous consistency.<br />
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Today’s recipe is the result of using up some pantry and fridge items I had, including some leftover grilled smoked sausage. The end result was so good. My littlest clam lover ate two huge bowls in a single sitting. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S9nIvE2IgGI/AAAAAAAACeU/vjLU0BrjuG4/s1600/DSC_2569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S9nIvE2IgGI/AAAAAAAACeU/vjLU0BrjuG4/s320/DSC_2569.JPG" /></a></div>See how creamy it is? Take a look and let me know what you think:<br />
<br />
Creamy Clam and Smoked Sausage Chowder (Gluten Free)<br />
<br />
3 Tbsp olive oil<br />
½ cup onion, chopped<br />
3 large, all purpose potatoes, peeled and diced small (about 2 heaping cups)<br />
Seasoned Salt<br />
½ cup cooked smoked sausage, cubed (ham would be good, too)<br />
3 slices cooked bacon, broken in big pieces<br />
1 8oz bottle clam juice<br />
2 cans chopped clams (not minced)<br />
1 cup cream<br />
½ cup whole or 2% milk<br />
1 scant tbsp corn starch<br />
<br />
In a large stock pot, heat olive oil over med high heat. Add onions and sausage. Cook gently until onions just start to soften. Next, add the potatoes. Season with seasoned salt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S9nHd0QJCbI/AAAAAAAACeE/a-HqG4x48-Y/s1600/DSC_2551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_uJePorG8JPU/S9nHd0QJCbI/AAAAAAAACeE/a-HqG4x48-Y/s320/DSC_2551.JPG" /></a></div>Cook, stirring occasionally, until potatoes are just starting to turn golden, not quite 5 minutes. Add the bacon, and cook for another minute. Add the clam juice, cover, and simmer until the potatoes are tender, about 15 – 20 minutes. Stir in the clams (undrained) and cream. In a measuring cup, whisk the milk and corn starch together, then add to the pot. Continue simmering the chowder for another 5 minutes or until it has thickened up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S9nIGXPUYxI/AAAAAAAACeM/Tet4V8533VE/s1600/DSC_2563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_uJePorG8JPU/S9nIGXPUYxI/AAAAAAAACeM/Tet4V8533VE/s320/DSC_2563.JPG" /></a></div><br />
Enjoy. Make yummy noises. By the way, this tastes even better the next day.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3109731257089575246.post-46558972042796671172010-04-27T22:11:00.000-07:002010-04-27T22:16:15.991-07:00Creamy, Crunchy, Chewy, Curried Chicken Salad (Gluten Free, too!)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S9e6ceftOGI/AAAAAAAACdk/lSQ1e1VIhso/s1600/DSC_2543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_uJePorG8JPU/S9e6ceftOGI/AAAAAAAACdk/lSQ1e1VIhso/s320/DSC_2543.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Join me in the following chant: <i style="color: blue;">Creamy, crunchy, chewy, yeah! Creamy, crunchy, chewy, yeah!</i> Those three alliteration-worthy descriptor words quite successfully boast the goodness of this wonderful curried chicken salad. I adored this beautiful golden-hued salad and so did my youngest daughter.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S9e62Hk11-I/AAAAAAAACdo/JDImd1OlL2Q/s1600/DSC_2532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_uJePorG8JPU/S9e62Hk11-I/AAAAAAAACdo/JDImd1OlL2Q/s320/DSC_2532.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">We made it together, actually, and she did most of the work. (Doesn't everyone wish they had a <span style="color: red;">red</span> panda shirt like my little gal?) Now that she's homeschooled, we are spending more time together in the kitchen. (Not just cooking either ... today we made invisible ink to write coded messages like the Patriot's did in the American Revolution! Um, then we, um, proceeded to make secret coded messages for the entire family. <span style="font-size: x-small;">hehe</span>) Okay, back to the recipe. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S9e7WhMl8RI/AAAAAAAACdw/b25DG9-z8Ro/s1600/DSC_2535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/_uJePorG8JPU/S9e7WhMl8RI/AAAAAAAACdw/b25DG9-z8Ro/s320/DSC_2535.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">For those of you who are wrinkling your brow wondering if you're ready to venture into the curry-flavors of the world, let me assure you that this is the recipe for you. It is not spicy at all, but does explode with terrific texture ... creamy, crunchy, and chewy, yeah! Plus, it calls for curry powder as opposed to assembling multiple spices that are par for the course when actually making a curry. Make sense?</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S9e75nzFQnI/AAAAAAAACd0/J-Ps-UqnpXs/s1600/DSC_2542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_uJePorG8JPU/S9e75nzFQnI/AAAAAAAACd0/J-Ps-UqnpXs/s320/DSC_2542.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">Anywhoooo ... this couldn't be simpler, is delicious the moment it's made, and tastes outstanding the next day. It would feel right at home as part of a luncheon menu to serve to guests as well as everday lunch fare. Little curry girl and I ate ours right off the plate. I even licked the serving spoon and was tempted to lick my plate, as well.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">Here's what you need:</div><div style="font-family: Arial,Helvetica,sans-serif;"></div><div style="font-family: Arial,Helvetica,sans-serif;">1/4 cup sliced almonds (or chopped peanuts or cashews)</div><div style="font-family: Arial,Helvetica,sans-serif;">3 cups cooked chicken, cubed</div><div style="font-family: Arial,Helvetica,sans-serif;">Scant 1/2 cup mayo</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 cup plain yogurt (Greek style is AWESOME!)</div><div style="font-family: Arial,Helvetica,sans-serif;">1 tsp curry powder</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 cup red grapes, sliced in half</div><div style="font-family: Arial,Helvetica,sans-serif;">1/4 cup raisins (or diced dried apricots)</div><div style="font-family: Arial,Helvetica,sans-serif;">1 Tbsp snipped cilantro</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_uJePorG8JPU/S9e8hU77P-I/AAAAAAAACeA/q8K6Gl6gxCs/s1600/DSC_2544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/_uJePorG8JPU/S9e8hU77P-I/AAAAAAAACeA/q8K6Gl6gxCs/s320/DSC_2544.JPG" width="320" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;">In a saucepan over medium heat, carefully toast almonds. Remove from heat and let cool. In a large mixing bowl, whip yogurt, mayo, curry powder, and cilantro until creamy. Fold in chicken, almonds, and raisins. Carefully fold in grapes. Serve. Tastes even better the next day. Can be served as is, over lettuce greens, or as a sandwich filling. YUM! And obviously, this is gluten free all the way, baby!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S9e5nTxK9-I/AAAAAAAACdg/kXHWY20Ke_Q/s1600/IMG_5907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_uJePorG8JPU/S9e5nTxK9-I/AAAAAAAACdg/kXHWY20Ke_Q/s320/IMG_5907.JPG" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;">In case anyone is wondering where I've been lately, here's a hint. First, Blogger has changed how to post things and I get so many error messages when I try to post that I'm seriously considering moving the blog. Second, now that I'm homeschooling two out of three kids, spare time goes to shuttling all three to track practices and meets. Here's proof: Check out my 14 year old son running at the meet this past weekend. It's stunning how much a kid can change in just a couple of months. Click on the photo to enlarge it. We call him the "man-child"! :-) </span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3109731257089575246.post-84184057108748302592010-04-19T22:25:00.000-07:002010-04-19T22:37:31.991-07:00Homeschooling – 5th grade U.S. American History<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S800mA4O3DI/AAAAAAAACco/q77y5fX-Vt8/s1600/DSC_2503.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_uJePorG8JPU/S800mA4O3DI/AAAAAAAACco/q77y5fX-Vt8/s320/DSC_2503.JPG" /></a></div>Although this blog is mostly about food (ah, food – glorious food!), I frequently get emails regarding homeschooling. You’ll note that my side bar hints at our homeschooling journey, and so I thought I’d share a little bit of what we do ‘round here during the day.<br />
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This is our fourth consecutive year homeschooling, and I am presently teaching 8th and 5th grades. Over the years, I’ve used accredited complete curriculums such as <a href="http://www.calvertschool.org/">Calvert</a> (grades 5-7 in the past) and <a href="http://www.connectionsacademy.com/">Connections Academy</a> (currently using for Gr 8), and can’t say enough good things about them. For my current 5th grader, I’ve actually assembled my own curriculum and it’s going amazingly well. <br />
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Today’s post focuses on 5th grade, specifically highlighting what we are currently studying in US History: The American Revolution. My youngest daughter’s learning style leans towards projects, and so, with a little help from the <a href="http://www.amazon.com/History-Pockets-Evan-Moor-Educational-Publishers/dp/1596732601/ref=sr_1_6?ie=UTF8&s=books&qid=1271741622&sr=1-6">Evan-Moor publication</a> shown below, we are completing our first “History Pocket”. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S800_NSNFuI/AAAAAAAACcw/m6D5lbmtPng/s1600/DSC_2500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_uJePorG8JPU/S800_NSNFuI/AAAAAAAACcw/m6D5lbmtPng/s320/DSC_2500.JPG" /></a></div>History Pockets are focused theme lessons that enable students to engage the material via hands on projects. The end result is a compilation of mini-lessons/projects in a series of homemade binder “pockets” that allows students to experience information outside of traditional textbooks. By the way, I’m not a textbook basher. I was the type of kid who liked to read encyclopedias (HEY! I heard that! Don’t judge me! :-)), but my youngest really thrives in a more multi-presentation approach, hence our attraction to History Pockets. An added bonus, too, is that this can be placed in her homeschool portfolio should I ever be asked to provide samples of her work. Oregon is actually a homeschool friendly state, but I like to have all my bases covered, if you know what I mean. These books may be available at your local library; however, they are pretty popular and might require you to request them on a hold list.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_uJePorG8JPU/S802I9F0lII/AAAAAAAACdI/YkjdPmuPUmo/s1600/DSC_2515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_uJePorG8JPU/S802I9F0lII/AAAAAAAACdI/YkjdPmuPUmo/s320/DSC_2515.JPG" /></a></div>In addition to the History Pocket, we are also incorporating information found in the book titled <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=complete+book+of+us+history&x=0&y=0">The Complete Book of United States History</a> by American Education Publishing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S801u2xCu-I/AAAAAAAACdA/gpQgz-QXgjU/s1600/DSC_2514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_uJePorG8JPU/S801u2xCu-I/AAAAAAAACdA/gpQgz-QXgjU/s320/DSC_2514.JPG" /></a></div>This little gem of a book is a great information companion that provides attractive information such as details about Women Heroines of the Revolution plus attention-grabbing tidbits like how to properly fold the flag. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_uJePorG8JPU/S801XqawKeI/AAAAAAAACc4/mDXrBdK5zhQ/s1600/DSC_2516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_uJePorG8JPU/S801XqawKeI/AAAAAAAACc4/mDXrBdK5zhQ/s320/DSC_2516.JPG" /></a></div>Do you know how to fold a flag? I’m sure I learned in Brownies at some point, but have long since forgotten. <br />
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We are also reading the novel titled <a href="http://www.amazon.com/gp/product/0439783607/ref=s9_simh_gw_p14_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=1ATD9AVEMBT9VTMXXS2R&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846"><i>My Brother Sam Is Dead</i></a> by James Lincoln Collier and Christopher Collier. Now, don’t be put off by the slightly, uh, morbid title. This is an award winning novel that really gives a well rounded perspective of how families are affected by their differing political views, how they deal with change, how government actions affect day to day living, and the utter devastation that comes with war. Hmm ... does anyone besides me see the parallels to today’s political climate? Another good choice for reading is the great classic, <a href="http://www.amazon.com/Johnny-Tremain-Esther-Forbes/dp/B0017L8G7U/ref=sr_1_1?ie=UTF8&s=books&qid=1271741368&sr=1-1"><i>Johnny Tremain</i></a> by Esther Forbes, which my 8th grade son read this year for his American History studies. Both books can be easily found at your local library. <i style="font-family: Arial,Helvetica,sans-serif;">(Homeschool hint: Check out two copies of the book from your library, and you can your child can easily take turns reading out loud without having to pass the book back and forth!) </i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uJePorG8JPU/S802fckEq-I/AAAAAAAACdQ/MvQmZiqp7Vo/s1600/DSC_2513.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_uJePorG8JPU/S802fckEq-I/AAAAAAAACdQ/MvQmZiqp7Vo/s320/DSC_2513.JPG" /></a></div>Anyway, we will be wrapping up the American Revolution this week. This has been a great hands on project, and best of all, has really “clicked” with my student. Her retention is skyrocketing, and I've enjoyed the hands-on project approach, too. And, yeah, I do refer to her as my student from time to time (In my heart, she’s my youngest baby. Shhh ... don’t tell her I said that!) .<br />
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I do have one more thing I’d like to add to our lessons, and that would be to have her learn to cook something from this time period. If anyone has any recommendations, I’m all ears, or as in this cyber environment, all eyes. Remember, bread items are not an option as we can’t do anything requiring wheat. Other than that, it’s fair game. Send me your ideas, please!<br />
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For anyone considering homeschooling, I can only say that it’s been an amazing journey that I wouldn’t trade for anything. There are good days and not so great ones, but the majority are so positively rich and rewarding. I love it. I. LOVE. IT. <br />
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<span style="font-size: x-small;"><i>(By the way, the publishers mentioned in this post have no idea that I exist let alone use their products. I get no royalties from mentioning them here. However, if a publisher would like to send me their stuff for free, I’m willing to give it a go!)</i></span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3109731257089575246.post-82416730292721066252010-04-06T12:11:00.000-07:002010-04-06T13:36:03.591-07:00Almond Crusted Chicken Tenders - Another Gluten Free Goodie!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S7uLzUabwPI/AAAAAAAACcg/8tBVRdYpkpk/s1600/DSC_2414.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S7uLzUabwPI/AAAAAAAACcg/8tBVRdYpkpk/s400/DSC_2414.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457109087258657010" /></a>Recently, the culinary blogsphere has been boasting the exploits of cooking with almond meal instead of traditional flour. So, I thought “why not give it a try?” Years ago, I used to prepare this awesome Asian recipe for Walnut Coated Chicken Bites. It was an outstanding recipe, but was a bit labor intensive requiring marinating, dipping in egg, etc. This new recipe, though, comes together in a snap!<br /><br />(Oh ... by the way, I’m now homeschooling my littlest chicken tender, too! I’m in heaven with 2 out of 3 of my brood here during the day. Homeschooling rocks!)<br /><br />Back to our regularly programmed chicken story ...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S7uLxxrnJ3I/AAAAAAAACcI/Yj2rDsxO3Ug/s1600/DSC_2412.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S7uLxxrnJ3I/AAAAAAAACcI/Yj2rDsxO3Ug/s400/DSC_2412.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457109060755597170" /></a>I already knew that the walnut recipe was fantastic, and so it was a natural leap of faith to experiment making chicken tenders using almond meal. I wanted to keep it really simple though, so I didn’t go through the steps of marinating and egging, et al.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S7uJFmPVW-I/AAAAAAAACcA/pG0Ay7vlV8U/s1600/DSC_2409.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S7uJFmPVW-I/AAAAAAAACcA/pG0Ay7vlV8U/s400/DSC_2409.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457106102746700770" /></a>The results were really good! As you know, homemade chicken tenders far, far, far outshine anything you could buy pre-made. This almond meal coating approach keeps the recipe gluten free, and is super-d-duper simple to prepare. I made a TON of these using multiple pans because I wanted to have leftovers for lunch the next day. I turned the left overs into chicken parmesan, and let me tell ya folks, that was GOOD EATS!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S7uJFAl4FxI/AAAAAAAACb4/Zcx6OPIF8qc/s1600/DSC_2408.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S7uJFAl4FxI/AAAAAAAACb4/Zcx6OPIF8qc/s400/DSC_2408.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457106092640704274" /></a>I didn’t measure out the ingredients, but it’s so easy that even a first time cook could do this with ease. I’m guess-timating pared down volumes for you here.<br /><br />Ingredients:<br /><br />- 1 cup almond meal (I used Bob’s Red Mill brand – it’s gluten free. You could finely grind your own blanched almonds if you wanted to. Your food processor may enjoy the workout! Your ears may not appreciate the noise level, though!)<br />- Your favorite seasonings: I used Lawry’s seasoned salt, garlic salt, and black pepper.<br />- Olive Oil – to coat the pan<br />- Chicken tenders – about a dozen<br /><br />Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and drizzle with olive oil. Brush oil around to evenly coat the baking surface. Combine the almond meal and the seasonings in a bag. Drop the tenders into the bag and shake vigorously to coat. Place on the baking sheet taking care not to crowd the pieces. Keep those molecules apart people! It’s better to use two pans than shove them close together on one pan. Place in the oven and bake for around 8 – 10 minutes. Flip the tenders over, and bake for another 8-10 minutes. Take out of the oven and let sit on the baking sheet for about 5 minutes. Carefully remove and serve.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S7uJENhBB3I/AAAAAAAACbo/6TIsD44ZEO4/s1600/DSC_2404.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S7uJENhBB3I/AAAAAAAACbo/6TIsD44ZEO4/s400/DSC_2404.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457106078930110322" /></a>Um, does uh anybody else besides moi like to nibble on the crusty parts left on the foil? hehe Oh come on, don’t judge me!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S7uJEqTbjXI/AAAAAAAACbw/DOIlodl0lnQ/s1600/DSC_2406.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S7uJEqTbjXI/AAAAAAAACbw/DOIlodl0lnQ/s400/DSC_2406.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457106086657756530" /></a>These were really tasty! The almond meal actually is very mild allowing the chicken flavor to easily dominate. I served these with a super yummy sour cream dill dip (which my children didn’t touch – hubbyman liked it though). <br /><br />For the day two recipe, I used the left over tenders, topped them with marinara sauce and mozzarella and parmesan cheeses and had a terrific new taste sensation. Praise be to who ever first came up with that tasty combo.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S7uLysMWFQI/AAAAAAAACcY/drYT-6GXkNY/s1600/DSC_2416.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S7uLysMWFQI/AAAAAAAACcY/drYT-6GXkNY/s400/DSC_2416.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457109076462146818" /></a>Best of all, chicken tenders prepared this way are ridiculously easy to prepare, full of flavor, and gluten free. My picky eaters club members snarfed them down and demanded more. They even choked down the lonely couple of green beans on their plates so they could present a clean platform for round 2.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S7uLyNKO7CI/AAAAAAAACcQ/KMwPyLwVrKU/s1600/DSC_2415.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S7uLyNKO7CI/AAAAAAAACcQ/KMwPyLwVrKU/s400/DSC_2415.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457109068131789858" /></a>I’ll be trying out more ways to use the almond meal as a coating. YUM!Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-3109731257089575246.post-89258697058226054432010-04-03T00:42:00.001-07:002010-04-03T10:28:32.810-07:00Tofu for You-oo (aka Baked Tofu with Tamari Soy Sauce - Gluten Free)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S7b2AN2ILcI/AAAAAAAACbI/4BOc01dSATM/s1600/DSC_2367.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S7b2AN2ILcI/AAAAAAAACbI/4BOc01dSATM/s400/DSC_2367.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455818482183056834" /></a>Can anyone come up with a word that rhymes with tofu? I’m drawing a big blank on this one, hence the “you-oo” in today’s title.<br /><br />I love tofu. I know not everybody starts twirling cartwheels when it comes to consuming the bland white brick, but this recipe is really good. Really. Years ago, when I used to earn my keep in downtown Portland, my girlfriends and I would meet for lunch at the Georgian Room housed in the old Meier and Frank department store. This chandeliered establishment graced the upper floors of the eight story building, and was a hold out from when women used to meet for tea and cakes while sitting properly with straight backs and gracefully positioning their parallel ankles off to the side. When I ate there, they served a loyal clientele, many of whom came to feast on the 4” high beer rolls and the amazing salad bar which boasted all sorts of freshly prepared goodies. It was at that salad bar that I fell in love with tofu as they served a marinated tofu that I couldn’t get enough of.<br /><br />Fast forward to today. Meier and Frank is long gone, yet another family business absorbed by Macy’s, and the Georgian Room is no more. Luckily, though, I can prepare tofu recipes at home, and this one’s a winner.<br /><br />I first saw this on <a href="http://kalynskitchen.blogspot.com/2008/06/baked-tofu-recipe-with-soy-and-sesame.html">Kalyn</a>’s website and was immediately smitten. She got the recipe out of Mark Bittman’s How To Cook Everything Vegetarian cookbook, which I immediately snagged from my local library.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S7b2AjhjUDI/AAAAAAAACbQ/eWpfPu7fIEY/s1600/DSC_2371.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S7b2AjhjUDI/AAAAAAAACbQ/eWpfPu7fIEY/s400/DSC_2371.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455818488002334770" /></a>This is so ridiculously easy and inexpensive to prepare, and tastes terrific. I gave it a go today and loved every bite. The soy sauce, tamari in my case, gives it just the right amount of salty goodness. My littlest gal, who’s graduated to a pureed AND soft diet, tentatively tried a bite and proceeded to snarf down the extra bit I had planned to eat tomorrow. (You know ... cook once, eat twice. Seems like no matter how much I cook, there’s never any left. I guess that’s a good thing.) Anyway, it’s great, full of calcium, gluten free, and really hits the spot. We ate ours sans accompaniment, but it would be terrific on a salad or with rice or rice noodles. My tofu snarfing gal asked me to make it again tomorrow as part of a stir fry. Um, that’s a terrific idea. Except, um, she can’t chew yet. *sigh* Still, I repeat, that would be a great recipe.<br /><br />Anyway, for you tofu-phobes, this is a great way to give it a try. I love it and can’t wait to try this again. Next time I think I’ll spice it up a bit with some chili oil. Mmm, mmm, good.<br /><br />Here we go:<br /><br />1 pkg FIRM tofu<br />Gluten Free Tamari Soy Sauce (or the regular stuff if you don’t worry about gluten)<br />Garnishes: Green onion or toasted sesame seeds<br /><br />Preheat oven to 350. Drain, rinse, and drain again the tofu.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S7bzV6AFrOI/AAAAAAAACag/q53XhdWm2VE/s1600/DSC_2348.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S7bzV6AFrOI/AAAAAAAACag/q53XhdWm2VE/s400/DSC_2348.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455815556278365410" /></a>Pat dry. (Boy, it’s hard to photograph white food!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S7bzWeCNk7I/AAAAAAAACao/WIgDfZXqo0I/s1600/DSC_2350.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S7bzWeCNk7I/AAAAAAAACao/WIgDfZXqo0I/s400/DSC_2350.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455815565950948274" /></a>I opted to cut the tofu brick in half horizontally. Um, I know this looks like a vertical cut, but I flipped it upright so I could slice it easier. You'll see what I mean in the next photo.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S7bzWg8gtcI/AAAAAAAACaw/RmzQ6xB6uCY/s1600/DSC_2352.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S7bzWg8gtcI/AAAAAAAACaw/RmzQ6xB6uCY/s400/DSC_2352.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455815566732342722" /></a>Ta-da! Pat all the surfaces dry. Don’t go overboard drying it, just give it a good pat-down.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S7bzXDZ2MaI/AAAAAAAACa4/F8NI2ae-jks/s1600/DSC_2361.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S7bzXDZ2MaI/AAAAAAAACa4/F8NI2ae-jks/s400/DSC_2361.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455815575982191010" /></a>Here’s what I use for soy sauce. It’s gluten free and called Tamari. LOVE it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S7bzXr4bh1I/AAAAAAAACbA/XYEkUGJfNpY/s1600/DSC_2363.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S7bzXr4bh1I/AAAAAAAACbA/XYEkUGJfNpY/s400/DSC_2363.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455815586847885138" /></a>Next, simply pour soy sauce over the tofu, coating all the surfaces. I didn’t measure but I’m guessing it was a couple tablespoons. I used a spoon to coat all surfaces, but a brush would work, too. Tofu acts like a sponge, and after a minute or two, it absorbed all the soy sauce. Place in a baking dish, do NOT cover, and bake for 1 hour. Serve immediately.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S7b2BCu5XGI/AAAAAAAACbY/Xmjh9pyruSg/s1600/DSC_2386.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S7b2BCu5XGI/AAAAAAAACbY/Xmjh9pyruSg/s400/DSC_2386.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455818496379804770" /></a>See how it looks here? The texture firms up quite pleasantly while baking. <br />It’s kind of like a very firm egg custard. Those edges are amazing: crispy and a great contrast to the interior. Yum!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S7b2Bq-Pd9I/AAAAAAAACbg/N95Okn41gtg/s1600/DSC_2389.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S7b2Bq-Pd9I/AAAAAAAACbg/N95Okn41gtg/s400/DSC_2389.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5455818507181586386" /></a>See how firm it is on the fork? Don’t you just love that little green onion bit that is lassoed on one of the tines? I think this would taste great basted with other sauces, too, such as teriyaki. This is gluten free, too.<br /><br />So, who’s game to give it a try?Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-3109731257089575246.post-56948707626707637822010-03-26T19:10:00.001-07:002010-03-26T19:23:15.792-07:00Bavarian Crème Jello Salad – aka Orange Jello with Peaches and Cream Dessert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S61qha1dSUI/AAAAAAAACaA/i3FVpzyPuO8/s1600/DSC_2321.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S61qha1dSUI/AAAAAAAACaA/i3FVpzyPuO8/s400/DSC_2321.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5453131846187305282" /></a>Um. I’m hopeful that no one will ask me what makes this recipe “Bavarian” because I have no clue why it’s named as such. What I do know, though, is that this is a delightful refreshing jello dessert.<br /><br />Coming up with uber-soft recipes for my littlest gal’s healing mouth and throat has not been all that difficult, especially when it comes to cool treats. I found this recipe on the internet, and it caught my attention right away. It’s both cool and creamy, and very pretty to behold, too.<br /><br />This is super easy to make, and requires basic pantry ingredients. As written, it feeds an army filling a 9 x 13 cake pan; next time I’ll make ½ a recipe. Here it is in its entirety. Let’s give it a go, shall we?<br /><br />2 6 oz boxes of orange jello<br />1 can slice peaches, drained<br />1 cup whipping cream<br /><br />In a large pot, prepare the jello as directed on the box. Pour into a 9 x 13 dish and set aside to cool for about ½ hour. After it has lost most of its heat, put it in the fridge to chill and set up just a bit, let’s call it semi-set, for about an hour.<br /><br />Take out of the fridge, stir it up a bit, and set aside. Puree the drained peaches in a blender. Whip the whipped cream until it forms soft peaks. FYI: I whipped it stiff and had a darn good time blending it. Learn from the error of my ways! Anyway ... fold both the pureed peaches and the whipped cream into the semi-set jello. I started off with a spoon and switched to a whisk to blend it together. Put it back in the fridge to firm up, which takes at least a couple of hours or overnight.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S61qiJPA7AI/AAAAAAAACaI/NWZIupJ_440/s1600/DSC_2319.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S61qiJPA7AI/AAAAAAAACaI/NWZIupJ_440/s400/DSC_2319.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5453131858642529282" /></a>Serve with whipped cream. I shaved some chocolate on top ‘cuz I wanted to! Don’t you want to snag that stray choc curl there?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S61qjOO7vKI/AAAAAAAACaY/aAVJ0nsHLb8/s1600/DSC_2333.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S61qjOO7vKI/AAAAAAAACaY/aAVJ0nsHLb8/s400/DSC_2333.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5453131877164235938" /></a>Check out the gorgeous color and texture! This is very cool and refreshing. It would be great during those hot summer months when your palate just begs for something cold and tangy. It would be great, too, to bring to a potluck. The orange, peach, and cream flavors are just lovely together, in both taste and appearance, and I think this would work well with other jello flavors, too.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S61qijWF9pI/AAAAAAAACaQ/_LMjqWdj9zg/s1600/DSC_2332.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S61qijWF9pI/AAAAAAAACaQ/_LMjqWdj9zg/s400/DSC_2332.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5453131865651541650" /></a>Here have a bite. YUM! Of course, this is gluten-free which makes it a double bonus in my household!Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-3109731257089575246.post-82221784845688540112010-03-22T17:39:00.000-07:002010-03-22T19:48:50.464-07:00Arepas = South of the Border Pure Bliss Sammie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S6gPQR-ZY4I/AAAAAAAACZQ/oZjcn_6P1HI/s1600-h/DSC_2237.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S6gPQR-ZY4I/AAAAAAAACZQ/oZjcn_6P1HI/s400/DSC_2237.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451624121309422466" /></a>Well, it’s certainly been a long while, huh? Thanks for the well wishes for my little lass. She’s hanging in there. Lots on the dental horizon for her including two appointments this week. Did you know there are cookbooks out there for folks who can’t chew? There’s lots to choose from, including cookbooks for kids with braces! While most of the contents are common sense stuff, there are some really good ideas, too. My girl has not turned up her nose at the pureed meals I’ve made, so that has made the eating part of her recovery smoother.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S6gr6EN0hhI/AAAAAAAACZ4/5RHBEFz5cGE/s1600-h/Tessa+5th+Grade.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S6gr6EN0hhI/AAAAAAAACZ4/5RHBEFz5cGE/s400/Tessa+5th+Grade.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451655625496102418" /></a>Ain't she sweet? This was taken about 2 weeks ago. Despite the health woes these past few months, we’ve actually been eating quite well. Here’s something that I particularly enjoy for lunch. *Arepas* If you were to stop by my house, this is something that I could whip up for us to much on while we socialize. <br /><br />I first learned about Arepas about a year ago while watching the cooking show called Throwdown With Bobby Flay. About the size of an English Muffin, Arepas are a popular treat in South America. I find them to be simply wonderful. Aren’t most simple foods pure pleasure? An added plus here is that they are also gluten free. I’ve made them a handful of times now, and each time my teeth sink into their crusty shells, my eyes roll backward in pure bliss. <br /><br />Traditional arepas do not contain season salt; however, I really like the little extra “umph” that a simply shake of Lawry’s provides. For an even better description that what I’m putting forth, there are lots of YouTube videos that have great Arepa tutorials. YouTube isn’t just for the kiddos, ya know!<br /><br />Ingredients<br />• 1 1/2 cups arepa flour, see note<br />• ¼ teaspoon salt<br />• Dash of Seasoned Salt (could use onion or garlic salt)<br />• 1 1/2 cups very hot water<br />• 1 teaspoon canola oil, plus extra for cooking arepas<br /><br />Directions<br /><br />Preheat oven to 350 degrees F. In a large mixing bowl, combine the arepa flour and salt. Pour in water and mix with a your hands until the dough comes together. Smooth out any lumps you find. Cover with plastic wrap and let rest for 30 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands if necessary, until the dough is very smooth and not sticky.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S6gQrYr4upI/AAAAAAAACZo/HJ9wKIz34IM/s1600-h/DSC_2251.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S6gQrYr4upI/AAAAAAAACZo/HJ9wKIz34IM/s400/DSC_2251.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451625686478928530" /></a>Form into disks about the size of English muffins, approx. 3-inches around and 1/2-inch thick.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S6gQr0jO-NI/AAAAAAAACZw/kBKt2Gxoqm0/s1600-h/DSC_2255.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S6gQr0jO-NI/AAAAAAAACZw/kBKt2Gxoqm0/s400/DSC_2255.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451625693958830290" /></a>Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a they turn golden and a crust forms.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S6gPP4FM-3I/AAAAAAAACZI/FU-grZSoubY/s1600-h/DSC_2214.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S6gPP4FM-3I/AAAAAAAACZI/FU-grZSoubY/s400/DSC_2214.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451624114358647666" /></a>Transfer to a foil lined baking sheet and bake for 20 – 30 minutes or until the arepas make a hollow sound when tapped. Slice in half and stuff like a sandwich. Or you can cut a slit part-way through, and fill like a pita pocket.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S6gQrOizEcI/AAAAAAAACZg/nghoGxyHPNM/s1600-h/DSC_2243.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S6gQrOizEcI/AAAAAAAACZg/nghoGxyHPNM/s400/DSC_2243.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451625683756454338" /></a>Arepas can be stuffed with your favorite filling. They are delicious for breakfast stuffed with eggs or even plain with a little butter. Drizzle on some honey for a sweet treat. When lunchtime rolls around, fill them something substantial for a mid-day fuel stop. <br /><br />Note: Arepa flour is a precooked corn flour and should not be confused with masa harina or corn meal. Arepa flour is sold as masarepa, harina precocida, or masa al instante. It can be found in Latin American groceries. I’m lucky to have several Hispanic groceries at my disposal. If you want this, but can’t find it at your grocers, you can easily order it on Amazon. I used the brand with the word PAN in bold on the front.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S6gPQx3bhnI/AAAAAAAACZY/udoQ-OfZk2w/s1600-h/DSC_2242.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S6gPQx3bhnI/AAAAAAAACZY/udoQ-OfZk2w/s400/DSC_2242.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5451624129870136946" /></a>Doesn’t this looks scrumptious! Gluten free eating is second nature to me now. With recipes like this, I don’t miss sliced bread. I filled mine with carnitas, shredded cabbage, pickled onions, cotija cheese, and a crèma sauce. I made yummy noises. Lots and lots of yummy noises. What filling would you like?Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-3109731257089575246.post-13536033119905826432010-03-19T18:38:00.000-07:002010-03-19T18:45:42.895-07:00Surgery UpdateThanks for all the warm wishes for my little leprechaun. Her surgery did not go as well as expected as there was a complication. The removal of the adnoids and tonsils went just fine, but somehow -- and I’m not repeating this very eloquently – the bone above her front teeth fractured/chipped and her front, permanent, top two teeth fell out. Luckily, the surgeon captured them. To make a long story short, a trauma dental guy was brought in and he “reseated” her teeth. They are being held on with a wire; she kind of looks like she has braces. Hopefully, the bone will heal around the teeth. We will be pursuing all treatment options as we realize this may not be a long term fix.<br /><br />Let me just say that I’ll never forget the feeling that came over me when the surgeon entered the waiting room and asked us to step inside a consultation room. Both my husband and I are very good in crisis mode, and were able to stay focused during the discussion. Our surgeon asked a pediatric dentist on call to join us. I was not impressed. He projected the opinion of NOT trying to save the teeth. Obviously, the man has never loved a child. Who would expect a child to just deal with it. Also, he’s never met me. Ever hear of how a mama grisly bear behaves when her cub is threatened? Well, mama grisly bears cower before me. I don’t scream and yell or stomp my feet, but I am gifted with being able to project my insistence in such a way that there is no further discusson.<br /><br />I made it crystal clear that my 10 year old daughter was going to wake up with her teeth in her mouth. I don’t care if you, sir, don’t think it will work. I understand it might not be a long term fix. I. Get. It. This is my daughter. My decision. I know my daughter. We will try to save the teeth. I asked my surgeon to assemble a team who is capable of getting it done. He did. He found a great trauma dental specialist on staff in the emergency room who came right over and got it done. His response was more to my liking in that you at least have to try to save the teeth. Ironically, he had lost his own front teeth in high school, and so he totally understoond our decision to try.<br /><br />So, my littlest gal had to be under anesthesia way longer than planned. Her poor little mouth is all bruised and swollen. But ... her attitude is terrific. I swear she is actually an angel. A real, true, live angel sent down to make the world a better place. Everyone she meets is completely captivated by how amazing she is. Lordy, I sure do love that little gal.<br /><br />When she woke up in recovery, I shared with her what was going on. She took the news with grace beyond her years. When I told her that we decided to try to save her teeth, her response was “good choice, mom”. Then she motioned for her dad to lean in close, and in her raspy, whisper like voice she asked him for a dog. A Boston Terrier to be specific. Gotta love how she worked the system!<br /><br />Our next steps include having her heal from surgery, and then figure out a short and long term dental plan for her. She has to be on a soft diet until the bone heals. You’ll be amazed at the wonders of jello that I’ve come up with. <br /><br />Send all your positive, encouraging, healing thoughts her way. We shall persevere onward! And smile big, bold, teethy smiles!Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-3109731257089575246.post-26414921314032433692010-03-17T07:50:00.000-07:002010-03-17T07:53:05.852-07:00Surgery Day!Heading off to the hospital with youngest daughter for her surgery. Join us as we say bid adieu to those pesky tonsils and adnoids. Surgery on St. Patrick's Day has to be lucky, right?Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3109731257089575246.post-9643926342127384692010-02-16T12:33:00.001-08:002010-02-16T13:50:25.963-08:00Germ Fest 2010Lordy, it's been a while since I've blogged. Littlest gouda girl has relapsed TWICE. Poor little mite has been through the wringer with these sinus related illnesses. Still fighting off strep throat and tonsillitis. After two trips to the Emergency Room and days on end in bed, she's on the mend. I tell ya, Swine Flu was less vicious than this. Bottom line ... once she's better, she'll be getting her tonsils and adnoids removed. She just gets ill wayyyyy tooooo oftennnn. Luckily for her, she's healthy otherwise. Oh, and did I mention that I caught it. And so did my husband. And so did my son. Welcome to Germ Fest 2010!!!<br /><br />Have tons of recipes to share, and it's nearing that time of year again ... Gardening Time! <br /><br />Hope to be back to blogging sometime soon. Miss You All!Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-3109731257089575246.post-85162656655138223972010-01-28T21:10:00.000-08:002010-01-28T21:14:38.261-08:00I'm still here :-)Hi everyone ... I'm still around but unable to post and visit due to caring for my sick wee one. Littlest gouda girl is very ill with strep throat. They also suspect she has viral meningitis. My poor baby (okay she's 10 but she'll always be my baby) feels miserable. She's a tough cookie, though, and I hope to hear her laughing again in just a couple more days.<br /><br />Keep coming back and I promise lots of yummy recipes to share. I'll get over to visit all of you very soon, too. See you soon! xoxo, PaulaUnknownnoreply@blogger.com16tag:blogger.com,1999:blog-3109731257089575246.post-59037338780072176172010-01-20T23:49:00.000-08:002010-01-21T00:34:43.814-08:00Fabulous Fish Tacos - Part 1 of 2 (gluten free, too)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S1gN1UIXhXI/AAAAAAAACY4/f5wZKWpRkHU/s1600-h/DSC_2163.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S1gN1UIXhXI/AAAAAAAACY4/f5wZKWpRkHU/s400/DSC_2163.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429104560383165810" /></a>Mmm ... Fish tacos. There’s something uber awesome about fish tacos. All those fab flavors sharing the same real-estate makes me sigh with pleasure. There are zillions of versions of fish tacos out there. I tend to favor the Baja style ones, but I truly love all varieties. I’m completely hooked on the crunch and tang of the cabbage slaw, the creamy coolness of the crema, the ocean goodness of the fish, the flavor punch-up of the pickled onions, and the earthy warmth of the tortilla. Heaven in every bite if you asked me. <br /><br />In my on-going quest to incorporate more pickled goodies in my diet, I zeroed in on fish tacos. What do fish tacos have to do with pickled goodies? Well, it’s the toppings that make the difference. First, no lettuce and cheddar cheese grace these fish tacos. Instead, a lovely cabbage slaw, while not truly pickled, is marinated in a zesty vinaigrette and spooned on top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1gN011SNLI/AAAAAAAACYw/si6NC6Ut6L0/s1600-h/DSC_2157.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1gN011SNLI/AAAAAAAACYw/si6NC6Ut6L0/s400/DSC_2157.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429104552250062002" /></a>Next, how about some “Cebollas Yucatecas” which are Yucatan-style pickled onions. Those little guys are refreshing and outstanding. Rounding out the flavors is a lovely crema, some left over baked salmon, and I threw in some avocado, too. Mmm, mmm, mmm ... street food at it’s finest. <br /><br />In addition to those toppers and fixin’s, guess what really gives these tacos two thumbs up? Come on, come on, guess! I’m so giddy with culinary success right now. Are you ready? Here it is: I conquered making homemade corn tortillas. Now, before you go ... Uh, that’s, uh, well dandy (notice the lack of exclamation here?), keep in mind that gluten free households tend to go through towers of tortillas on a regular basis.<br /><br />While I’m lucky to have a plethora of corn tortillas available for purchase at my mega mart, I’m also well acquainted with how much better the made-from-scratch ones are. Think of it this way ... if given the choice, would you want to eat a store bought, wrapped in plastic chocolate chip cookie or a homemade, fresh and warm one? I’m guessin’ most of you will pass by the former and gobble up the latter. <br /><br />So, since I use corn tortillas frequently for a whole variety of recipes (not just Mexican), I really wanted to tackle it myself. The end result? Let me just say that my days of buying tortillas are over.<br /><br />These come together so fast. It only took me a mere 25 minutes, start to finish, to make 16 of these babies. I’m sure I’ll shave minutes off of there the more proficient I get. The recipe states that they will keep for a week in the fridge. Mine didn’t even last an hour. But when another batch is no more that 25 minutes away, who’s complaining? That’s a no-brainer for me ... make more. Plus, this is a great way to get friends and kidlin's in the kitchen to help out. Taking turns rolling and pressing, everyone could have a dandy time making tortillas.<br /><br />Anywho ... without further ado, here’s how to make corn tortillas from scratch.<br /><br />2 cups Masa Flour (not corn meal)<br />1 tsp sea salt<br />1 ¼ cups water or chicken broth (I used broth), hot<br />1 tsp lard (or shortening) (Hey my blogging peeps ... don’t get on me about the lard. Please read Real Food by Nina Planck.) <br />3 tablespoons hot water<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1gLx0gq4JI/AAAAAAAACYg/At-23TaV4II/s1600-h/DSC_2144.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1gLx0gq4JI/AAAAAAAACYg/At-23TaV4II/s400/DSC_2144.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429102301332299922" /></a>Gather your ingredients. Be sure to use masa flour.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S1gLxKv3PeI/AAAAAAAACYY/QNFiBQZuP2g/s1600-h/DSC_2142.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S1gLxKv3PeI/AAAAAAAACYY/QNFiBQZuP2g/s400/DSC_2142.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429102290121735650" /></a>This is a tortilla press. It comes in very handy for this process. I covered mine with plastic sandwich bags for ease in removing the flattened tortillas. It worked perfectly.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1gN0ukT1GI/AAAAAAAACYo/NFGi5RXC2p8/s1600-h/DSC_2146.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1gN0ukT1GI/AAAAAAAACYo/NFGi5RXC2p8/s400/DSC_2146.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429104550299817058" /></a>It’s gluten free, too!<br />In a large mixing bowl, stir together the Masa flour and the sea salt. Dissolve the lard in the hot broth. Pour into the mixing bowl.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S1gJJnbyPAI/AAAAAAAACXY/IzWKl_-ChFw/s1600-h/DSC_2126.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S1gJJnbyPAI/AAAAAAAACXY/IzWKl_-ChFw/s400/DSC_2126.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429099411604126722" /></a>With a fork, combine the masa flour mixture with the liquid. It will be very crumbly.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S1gJKMag_-I/AAAAAAAACXg/BD85CbRJpvU/s1600-h/DSC_2130.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S1gJKMag_-I/AAAAAAAACXg/BD85CbRJpvU/s400/DSC_2130.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429099421530914786" /></a>When the mixture is cool enough to handle, use your hands to work it into a large ball. Add the additional hot water if necessary. I used about 2 additional tablespoons. Let it sit for a few minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S1gJKv6MD4I/AAAAAAAACXo/Kk0vtxM7QKo/s1600-h/DSC_2132.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S1gJKv6MD4I/AAAAAAAACXo/Kk0vtxM7QKo/s400/DSC_2132.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429099431059001218" /></a>Roll golf ball sized ball portions.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S1gJLBgz9LI/AAAAAAAACXw/EqV67OU92Cc/s1600-h/DSC_2133.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S1gJLBgz9LI/AAAAAAAACXw/EqV67OU92Cc/s400/DSC_2133.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429099435784402098" /></a>Place said little ball on the tortilla press, just outside of center.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S1gJLl6t-MI/AAAAAAAACX4/2mtfRGVFrpE/s1600-h/DSC_2134.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S1gJLl6t-MI/AAAAAAAACX4/2mtfRGVFrpE/s400/DSC_2134.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429099445556738242" /></a>Close the lid<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S1gLvii6FpI/AAAAAAAACYA/Rq8turny4w0/s1600-h/DSC_2136.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S1gLvii6FpI/AAAAAAAACYA/Rq8turny4w0/s400/DSC_2136.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429102262150108818" /></a><br />Press the handle down<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S1gLwGOzRbI/AAAAAAAACYI/ae8UsgNkDwM/s1600-h/DSC_2137.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S1gLwGOzRbI/AAAAAAAACYI/ae8UsgNkDwM/s400/DSC_2137.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429102271729452466" /></a>Open it up ... voila!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1gLwomb2vI/AAAAAAAACYQ/TtRLIAa_D10/s1600-h/DSC_2141.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1gLwomb2vI/AAAAAAAACYQ/TtRLIAa_D10/s400/DSC_2141.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429102280955386610" /></a>Heat both sides in a dry skillet, flipping when the edges start to look dry. Cast iron is best but a non-stick skillet will work, too. Place in a tortilla keeper or cover with a towel to keep warm. <br /><br />These babies are outstanding. I mean really, really good. You’ll never want a store bought corn tortilla again.And, like most things at It's All Gouda, these are gluten free all the way, baby! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/S1gN1-BlVVI/AAAAAAAACZA/QrMDBfP-P2c/s1600-h/DSC_2164.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/S1gN1-BlVVI/AAAAAAAACZA/QrMDBfP-P2c/s400/DSC_2164.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429104571629000018" /></a>Yummmmm-eee! That's curly cabbage, by the way, not lettuce. Anyone want to come over and make another batch with me? Tune in next time when we’ll make the terrific toppings for these lovely babies. YUM!Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-3109731257089575246.post-4598588144279604512010-01-17T21:15:00.000-08:002010-01-18T00:44:52.027-08:00Tantalizing and Tangy – Ground Beef and Sauerkraut Soup (It's Gluten Free, too!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S1Pwsf0SxHI/AAAAAAAACW4/tDeWX96HeMQ/s1600-h/DSC_2019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S1Pwsf0SxHI/AAAAAAAACW4/tDeWX96HeMQ/s400/DSC_2019.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427946623157322866" /></a>Part of my re-education on eating good food includes incorporating fermented and pickled vegetables into my diet. I’m on a quest to learn how to make my own fermented cabbage, kimchi, and sauerkraut. As comfortable as I am in the kitchen, I know ZIP about fermenting and pickling. And I mean Zippo, Zero, Zilch! I’m an eager student, though, and would welcome any and all help from you as to how to proceed. Please ... someone ... anyone? Anyone else interested in dabbling in pickling? We could learn together! Hmmm ... there is always YouTube! <br /><br />In the meantime, I found this awesomely awesome ground beef and sauerkraut soup recipe at <a href="http://kalynskitchen.blogspot.com/2007/01/south-beach-phase-one-recipes-ground.html">Kalyn’s Kitchen</a>. If you’ve not visited Kalyn before, please take a moment to do so now. She authors an amazing blog full of really terrific recipes. I’ve made many a dish from her repertoire, and I’m always satisfied with the results. This bowl of goodness is no exception. As we all do with each other’s recipes, I tweaked this just a bit by adding some rice and modifying the procedures. The final product was so terrific, so tantalizing and tangy, that I’ll be adding this super soup to my regular weekly homemade soup rotation.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S1PwtKTT9mI/AAAAAAAACXA/EJIoWboJxKU/s1600-h/DSC_2022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S1PwtKTT9mI/AAAAAAAACXA/EJIoWboJxKU/s400/DSC_2022.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427946634561713762" /></a>I used my new "go to" meat ... ground beef from grass fed/pasture raised beef ... and jarred sauerkraut. The end result was like a tangy cabbage roll. Have you ever made Italian Beef using jarred pepperocini? You know how the pepperocini brine adds a certain somethin’-somethin’ to it? Well, the sauerkraut does the same thing here. While plain chopped cabbage would make a wonderful soup, the sauerkraut kicks it up a notch or two with additional depth of flavor. I just adore it.<br /><br />Here’s the recipe adapted from Kalyn’s. In addition to slightly altering the ingredients, I modified the cooking procedure, too. I think you'll love it. Like many recipes here at It's All Gouda, this is gluten-free, all the way, baby!<br /><br />Ground Beef and Sauerkraut Soup<br /><br />1 lb. very grass fed/pasture raised ground beef <br />3 tsp. olive oil <br />1 cup chopped onion <br />2 cloves minced garlic <br />2 cups homemade chicken stock<br />2 14 oz. cans beef broth (Note: I didn’t have any beef broth, so I used 3 cups chix broth and 1 cup water)<br />1 14 oz. can diced tomatoes with juice<br />1/2 14 oz. jar sauerkraut with juice <br />1 additional cup water <br />1 T brown sugar <br />1 T Worcestershire sauce<br />3 dried bay leaves<br />3 T minced parsley <br />1 tsp. rubbed sage<br />1 cup cooked rice<br />fresh ground black pepper to taste<br />Seasoned salt (if desired)<br /><br />In large dutch oven, heat the olive oil, adding ground beef breaking into small pieces with turner. When almost done browning, add the onion and garlic. Saute just a couple of minutes to soften. Drain if needed (I didn’t have any fat in the pan). Next, add the chicken and beef stocks, canned tomatoes, sauerkraut, brown sugar, Worcestershire sauce, bay leaves, parsley and sage. Bring to a simmer. Cover, reduce heat to a low simmer, and cook for one hour. After 1 hour, add additional water. Cook for an additional hour. Add the cooked rice about ½ hour or so before the soup is done. Season with pepper and seasoned salt if desired.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1PwrzXLOFI/AAAAAAAACWw/417cQbOBwIw/s1600-h/DSC_1969.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1PwrzXLOFI/AAAAAAAACWw/417cQbOBwIw/s400/DSC_1969.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427946611224033362" /></a>Isn’t it pretty? Are you tantalized? Um, I won’t ask if you’re tangy. Too much information. Back to the soup ... I love how it smells! I love how it tastes! I find the two hour simmering really breaks down the meat in a very favorable way. I enjoy the ratio of broth to filling here, too. All in all, a very tangy tummy tantalizer! <br /><br />PS: On another subject, it’s CYO basketball season here at It’s All Gouda. My youngest daughter has decided to leap into the frenzy this year. Although her first love is soccer, she’s having a great time playing hoops.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1Pwthm01cI/AAAAAAAACXI/o9SP3Xn4BxI/s1600-h/DSC_2113.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1Pwthm01cI/AAAAAAAACXI/o9SP3Xn4BxI/s400/DSC_2113.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427946640817575362" /></a>Uh, sweetie, this is what we call a foul. Yep, that’s my daughter, #4, enthusiastically wrapping all 55 lbs of herself around the player in possession of the ball. Yeh, the refs called it. After the game, she told me that she fouled her on purpose to stop the play. I’d say she succeeded. :-) Love it! Oh, and she doesn't just dish it out ... she takes it, too.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S1P12rTV7LI/AAAAAAAACXQ/3yAML9T-ztM/s1600-h/DSC_2097.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S1P12rTV7LI/AAAAAAAACXQ/3yAML9T-ztM/s400/DSC_2097.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427952295597173938" /></a>Check out the forearm to her back! The coaches are really good about correcting both of these moves. This is 5th grade, recreational level play, and the kids are all learning how to play. It's SO MUCH FUN watching them spread their wings! They are having a great time on the court!Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-3109731257089575246.post-53094468332705805502010-01-15T23:21:00.000-08:002010-01-15T23:41:16.884-08:00Pop this tart! Savory Corn Torilla Tarts (gluten free)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S1FsixOf8bI/AAAAAAAACWY/K-PYKTxzg28/s1600-h/DSC_2080.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S1FsixOf8bI/AAAAAAAACWY/K-PYKTxzg28/s400/DSC_2080.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427238370543661490" /></a>Hellooooooo blogland! Happy New Year! Oh, how I’ve missed visiting with all of you! Did you have a great holiday? Are you refreshed and recharged for a glorious 2010? Speaking of which, let’s take a quick opinion poll. How many of you refer to our new year as “two thousand and ten”? How many of you say “twenty-ten”? I think I fall into the latter camp on that one.<br /><br />Lots and lots of changes taking place here in the Gouda kitchen since we last talked. During my blogging hiatus, I’ve been educating myself on what good food means to my family. After viewing two films, Food Inc. and King Corn, my meal planning on what I will and will not feed my family has changed. My menus will reflect some of those changes. See my side bar for a link about both of these!<br /><br />I won’t go into too much detail here, but suffice it to say, those two shows have changed my life. Changed. My. Life. I’m not easily swayed either, and no one could ever accuse me of being the type to jump on the proverbial bandwagon. Nevertheless, I encourage you to borrow these two videos from your local library and decide for yourself. I sat in stunned silence, particularly after the Food, Inc. program. Then I had my dad and sister watch it. They, too, sat stunned during the program. Anyway ... it my mission to spread the word about those shows. Some stuff in it won’t surprise you ... other stuff will blow your mind. Blow. Your. Mind. Yep, it will. Even if you only incorporate one change in your diet based on what you see, like only eating grass fed/pasture raised beef, you’ll be making a dramatically positive impact on your health. Go on. See for yourself.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S1FsiXmonFI/AAAAAAAACWQ/EEAtEvI9Xkc/s1600-h/DSC_2069.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S1FsiXmonFI/AAAAAAAACWQ/EEAtEvI9Xkc/s400/DSC_2069.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427238363665570898" /></a>Here’s a gluten free recipe that will blow you away with its yumminess. It’s for little corn tortilla savory tarts, and I just love them. They are gluten free and infinitely versatile. Why feed your family an overprocessed globby filled poptart for breakfast, when these babies are available. Easy to assemble and store, they are a great addition to your breakfast or lunch menu when you want something quick and tasty. They are also quite transportable, for those days when you have to eat and run. These are adapted from a recipe I saw in Gluten Free and Easy.<br /><br />Here’s all you need. Feel free to vary the fillings.<br /><br />Soft corn tortillas<br />¼ cup milk <br />½ cup sour cream<br />2 eggs<br />2 egg yolks<br />1 tablespoon chopped cilantro<br />seasoned salt<br />red pepper and any other of your favorite spices<br />2 chopped green onions or 2 tablespoons diced onion<br />½ cup grated cheddar cheese<br /><br />¼ cup diced green chilies, green peppers, or red peppers (or your fav cooked veggies)<br />¼ cup corn kernels<br />.<br />olive oil to grease muffin tins<br /><br />Preheat oven to 350 degrees. Place the tortillas on a plate, cover with a papertowel, and heat in microwave for about a minute until they are warm and soft. Dab a little olive oil on the paper towel you used to warm the tortillas, and use it to grease OVERSIZED, deep muffin tins.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1FqxaUzmMI/AAAAAAAACVw/vA4BuWgYqm4/s1600-h/DSC_2035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1FqxaUzmMI/AAAAAAAACVw/vA4BuWgYqm4/s400/DSC_2035.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427236423070881986" /></a>Gently press a warm tortillas into each muffin tin.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1Fqx6fN25I/AAAAAAAACV4/cAjYD_IryE0/s1600-h/DSC_2038.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1Fqx6fN25I/AAAAAAAACV4/cAjYD_IryE0/s400/DSC_2038.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427236431704480658" /></a>Spoon the cheese, peppers, corn, and green onions over the base of each tortilla. In a bowl whisk together the eggs, egg yolks, milk sour cream, cilantro, season salt, red pepper and spices. Be sure to season liberally.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_uJePorG8JPU/S1FqyWC_uwI/AAAAAAAACWA/1cccTTRUCiA/s1600-h/DSC_2049.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_uJePorG8JPU/S1FqyWC_uwI/AAAAAAAACWA/1cccTTRUCiA/s400/DSC_2049.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427236439102307074" /></a>Pour the egg mixture into the tortilla shells, filling as high as you can. No worries if there are some leaks. Bake in the over for 30 minutes or until puffed and brown. Let the tarts cool in the pan for about 10 minutes, them remove and serve. Leftovers store and reheat nicely.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/S1Fqyk8n8UI/AAAAAAAACWI/8R011DaTewQ/s1600-h/DSC_2056.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/S1Fqyk8n8UI/AAAAAAAACWI/8R011DaTewQ/s400/DSC_2056.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427236443102114114" /></a>Viola! Look at how puffy they are! Gluten free savory tarts. The contrast of the crunchy corn along with the quiche like filling was very palate pleasing.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S1FsjcodnzI/AAAAAAAACWg/NaComV0Xrr8/s1600-h/DSC_2082.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S1FsjcodnzI/AAAAAAAACWg/NaComV0Xrr8/s400/DSC_2082.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427238382195285810" /></a>These are great for breakfast as well as lunch. I served mine with salsa. Yum, yum!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/S1Fsjkb8nyI/AAAAAAAACWo/rIqCf-dPIv0/s1600-h/DSC_2086.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/S1Fsjkb8nyI/AAAAAAAACWo/rIqCf-dPIv0/s400/DSC_2086.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427238384290275106" /></a>Here, make yummy noises with me. What do you think?Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-3109731257089575246.post-7665529894260757632009-12-15T19:13:00.000-08:002009-12-15T19:37:06.712-08:00Seasons Greetings!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/SyhVjc7itFI/AAAAAAAACVg/Sqc-4dXAp-U/s1600-h/DSC_1911.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/SyhVjc7itFI/AAAAAAAACVg/Sqc-4dXAp-U/s400/DSC_1911.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5415672619462734930" /></a>Seasons Greetings!<br /><br />I'm taking some time off to enjoy my family during the holiday season. I bid you the most wonderful, heart felt seasons greetings from my house to yours. See you after the New Year! xoxo, Paula<br /><br />PS: You can always email me at: goudapaula at gmail dot com.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/SyhVjxJbIhI/AAAAAAAACVo/_qSH8GAtDq4/s1600-h/DSC_1913.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/SyhVjxJbIhI/AAAAAAAACVo/_qSH8GAtDq4/s400/DSC_1913.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5415672624889668114" /></a>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-3109731257089575246.post-73551560402081842932009-11-14T15:28:00.001-08:002009-11-15T00:27:02.903-08:00Clean Plate Club - Baked Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/Sv8-i9RE-EI/AAAAAAAACVQ/NsA7kZRazcM/s1600-h/DSC_1910.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/Sv8-i9RE-EI/AAAAAAAACVQ/NsA7kZRazcM/s400/DSC_1910.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404106848150550594" /></a>Hellooooo! Inch by inch, hand over hand, I’m summitting the mountain above the valley of the various viruses. Thanks for your warm wishes and messages during my blogging absence. All of my children officially rejoined the land of the living today, having recovered either from the dreaded H1N1 virus or nasty sinus infections. Recovery has been complicated by the resurfacing of my man-child’s seizures. He’s hanging in there, and so are we. Man-child? What's that, you ask? That’s what we call my 14 year old ... the man-child. Not only is he tall and handsome, he also looks much older than he is. He’s had a rough couple of weeks, but let me tell you, that kid has amazing strength of character. He’s the real deal, folks; an amazing young man. So say some prayers or send your positive thoughts his way.<br /><br />I’m recovering as well. I managed to skirt the flu, but ended up experiencing the thrills of having a cracked molar extracted. Which promptly became infected. Then fate decided to bestow a dry socket on my healing crater. And just for grins, I got to relish the joys of having a bone stick through my gum which of course required another trip to the dentist to get filed down. As you can see, it’s been a festival here at Gouda central.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_uJePorG8JPU/Sv8-idO7fvI/AAAAAAAACVI/jSgxYDgeg5s/s1600-h/DSC_1909.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_uJePorG8JPU/Sv8-idO7fvI/AAAAAAAACVI/jSgxYDgeg5s/s400/DSC_1909.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404106839551606514" /></a>Nevertheless, it’s not been all bad. I’m always telling my kids to try to look for the good in every situation. Here’s my good ... my clothes are much looser on me these days. Being restricted to liquids for a couple of weeks has that effect. Perfect timing before the holidays if you ask me!<br /><br />Last night, my growling stomach cried out for something a bit more substantial than pureed mush, so I thought a nice, flavorful salmon fillet would be perfect. Now, I typically grill my salmon, however, last night I thought I’d fire up the oven to do double duty ... cook my meal as well as heat up the house. Like Alton Brown, I love multi-taskers!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_uJePorG8JPU/Sv8-iEVvOJI/AAAAAAAACVA/ps4VX34yduc/s1600-h/DSC_1908.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_uJePorG8JPU/Sv8-iEVvOJI/AAAAAAAACVA/ps4VX34yduc/s400/DSC_1908.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404106832869275794" /></a>The results were terrific. After dinner, every single plate in my household was completely and totally clean. I mean they all but picked up their plates and licked them. My son, the man-child, had thirds and still wanted more. I served this with amazing oven browned, mashed potato croquettes and also some creamed spinach (only I had the spinach). I guess I’ll be making this again.<br /><br />The trick to baking salmon is to not over-do it. The rule of thumb for baking time is 10 minutes per inch. Well, most salmon fillets that I’m familiar with are never more than an inch, so 10 minutes at 375 is all that's needed to provide you with a moist, tender, flaky result. You know how salmon fillets tend to be thick on one side and thin on the other? Well, this baking preparation does not require you to trim your pieces according to thickness. In fact, I just cut mine into hand sized pieces without trying to cut/sort by thickness. Now, preparing your salmon this way will not bless you with the crispy skin or edges that you get on the grill (which are so yummy); however, this perfectly prepared salmon is a great way to quickly get your meal on the table and definitely still provide a “wow” taste-bud factor. <br /><br />Quick and easy is the name of the game, here. No marinades, no basting, no saucing, and no flipping. When I said easy, I meant E.A.S.Y.! In fact, the potatoes and spinach I made required more prep work and took longer to make than the fish did. Here we go ...<br /><br />Baked Salmon<br />Fresh salmon fillet, skin on one side, cut into hand sized pieces. (I used 1-1/2 filets for 5 people)<br />Canola Oil<br />Salt <br />Pepper<br />Softened butter, about a heaping teaspoon per number of fish pieces<br />Herbs to season the butter. I used season salt, ginger, old bay seasoning, garlic salt, onion powder, and Spike.<br /><br />Heat your oven to 375 degrees, and line a rimmed baking sheet with aluminum foil. Rub oil on both sides of your fish, and season the skin side with salt and pepper. Place skin side down on the foil. Prepare your seasoned butter by mixing your favorite herbs and spices with the softened butter. Smear a heaping teaspoon on top of each piece of fish. Place in the oven and bake for 10 minutes. Remove and let sit for a couple minutes before plating.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_uJePorG8JPU/Sv8-jHI57zI/AAAAAAAACVY/FzE0Jky4eR0/s1600-h/DSC_1914.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_uJePorG8JPU/Sv8-jHI57zI/AAAAAAAACVY/FzE0Jky4eR0/s400/DSC_1914.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404106850800627506" /></a>Take a bite. Mmm, mmm, mmm! See how beautiful it looks. Isn’t it perfect? Just the right blend of spice, salt, and butter. Plus, it's gluten free, too. Baked salmon is now one of my favorites, and reigns supreme in the clean plate club category. Yum! So tell me, what recipes do you make that qualify for the clean plate club?Unknownnoreply@blogger.com29