I finally took a picture of this…
what a great way to eat a potato…
Slice (not all the way to the bottom) and drizzle with olive oil and sprinkle of salt and pepper and a bit of smoked Paprika…
I have also made them with slices of garlic or onion between the potoato slices…
Bake for about 45 min at 350…
I love Sushi… I really do..
The first time I had it I was about 6 and we were living in Nelson, BC and we were invited to a Sushi party… I remember loving it then but it wasn’t at all popular then so I didn’t have it for many more years…
I had it a few more times over the years… but then I was pregnant with Xavier a little Sushi shop opened near our apartment and I couldn’t get enough…. That place was good and it wasn’t expenesive and I would go at least once a week… it was the perfect pregnancy food and was the first thing I ate when I came back from the birthing center…
When Xavier was a baby and we were not going out as much and the place near us closed I started to make it at home…
Over the years my rolls have looked better and better… and for a while I was making it every week… now I am not making it as often because it does take a bit of time but I make as often as I can and I also make more of an assortment instead of making the same rolls all the time…
For the rice I found the perfect recipe is this…
Make enough rice for what you need (calrose rice using about 1/2 cup rice per large roll) and while the rice is cooking mix together
(per cup of rice)
(so for 3 cups of rice…. use 3 tbsp vinegar etc)
bring to the vinegar mixture to a simmer (until the salt and sugar dissolve) and then let cool… when the rice is ready pour the mixture over it and let it cool… it is also best to use all wood instruments… or at least not metal…
then have fun and make sushi… there are plenty of site now that show you how to roll…
Here is some of tonights assortment… (there are more that I made for the boys that are not shown here…)
top row…
Spicy scallop ship roll , kamikaze roll (salmon, tempura, spicy mayo, avocado, carrot and cucumber), spicy shrimp ship roll
bottom…
Spicy shrimp, avocado, kamikaze, avocado, salmon
what a treat… and way cheaper that the restaurant… plus we have leftovers!
I had these at the homeschool meeting last week and I had to have the recipe… they are so good…
I love the taste of oatmeal and these are great in that they are not too sweet, are a bit dense but chewy and are just delicious!
this is doubled and will make at least 2 dozen cookies…
In a bowl, mix
- 1 cup soy milk and 2tbs lemon juice (mix together and let sit for a few minutes)
then add…
- 4 tbs oil (I forgot to double this and used only 2 and they were perfect… )
- 1 cup sugar (I would add less next time)
- 2 tsp Vanilla
- 2 tbsp ground flax (you are supposed to soak this in 6 tbsp water in water but I didn’t read that step and added it right to the wet mix)
In another bowl mix together the following…
- 2 cups oats
- 2 cup whole wheat flour
- 1 tsp baking soda
- pinch of salt
- 2/3 -1 cup raisins
Mix the dry into the wet…
form into cookies and lightly press down with a wet fork…
bake for 8-10 min in 350 degree preheated oven…
When I got my new Mixer a few months ago, I knew that I was going to be using it for bread but what I didn’t know was how much I was going to learn about bread making because of it…
Not to say that I am at any way an expert but I have been having some great results from experiment breads…
The last times that I have made bread I have just expanded on my basic recipe (water, yeast, honey, salt and flour) … the texture has been perfect. It doesn’t crumble for sandwiches, it toasts perfectly, when still warm the crust is crispy but not at all tough and when the loaf is cool it is slightly chewy but still very tender…
The times that I have made it it has made 2 free form loaves, but the next time I am going to make it in bread pans to see how it turns out… but I am pretty sure that this will be a great bread to use in our sandwich press…
The great thing about the mixer and bread making is that you can really get the right texture in the dough… of course this could be done by hand but the mixer makes it so much easier especially when it comes to not putting more flour than needed….
Now, I see that before, the problems that I had with bread (though they tasted great) had all to do with texture… I wasn’t kneading long enough (or efficiently enough) to get the glutens going as much as I do now… I was also adding too much flour because the dough would stick to my hands or the counter and though I felt that there was too much flour I didn’t know how to not have it stick without adding more….
Anyway… this bread is delicious, simple and is a keeper…
combine…
meanwhile soak 1 cup of 10 grain cereal in boiling water…
combine
When the yeast has proofed, add the soaked grains and mix. Then add the flour and mix…The dough should be very sticky… keep adding flour by the tablespoon until the dough comes together…
At this point I turn off the mixer and I step away for about 20 min… this seems to really help get the flour to relax and makes it easier for the gluten…after letting the flour rest I start kneading the dough making sure that it is clearing the sides of the bowl… and then set my mixer for 9 min and I let do its work…
I then do the window pane test to make sure that the dough is the right texture and if needed I will keep kneading for a min or two… when it is ready I transfer to a lightly oiled bowl, cover and let rise…
then form two loaves and let them rise while I preheat the oven (and the bread stone) to 375…(or depending on my mood… I put them on a baking sheet and put in cold oven and let it rise in the oven while the oven is heating up)
Bake until ready (about 40 min)
I love the taste of buckwheat…
but I love the fluffiness of my usual pancakes…
In the past, my attempts at buckwheat pancakes with the recipes that I have found, have always made for dense chewy pancakes which I just don’t enjoy…
This weekend at the grocery store my eye landed on some local buckwheat flour and I just knew that I needed to try again…
This time I just adapted my usual recipe and what I ended up with were perfectly fluffy and delicious buckwheat pancakes that the kids and I loved!
so…
mix 2 eggs, 2 1/2 cups of milk, 2 tbsp of brown sugar, 1 mashed banana and 2 tsp of vanilla in a large bowl…
and in another bowl mix 3/4 cup of flour with 2 cups of buckwheat flour, 3 tsp of baking powder and a 1/2 tsp salt…
add the dry to the wet but don’t overmix…
Add more milk of too thick (or more flour if too thin)…. (it really depends on the humidity of the flour etc)
