tag:blogger.com,1999:blog-39787683712625808882024-03-15T21:10:01.699-04:00Simply GourmetSimply GourmetSimply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.comBlogger359125tag:blogger.com,1999:blog-3978768371262580888.post-28457659097063388082020-04-24T11:42:00.001-04:002020-04-24T11:42:04.313-04:00Donut Breakfast Casserole<div class="separator" style="clear: both; text-align: center;">
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I made donuts last week. They turned out so good. I have made donuts before but they did not taste or feel like these. What was different? The dough. I found a recipe by <a href="https://iambaker.net/glazed-donuts/">I AM Baker </a>where she made donuts from brioche dough. Adding eggs to the recipe made a huge difference, for me, with texture. I like a donut that is airy and soft on the inside and crispier on the outside. I don't like cake donuts that tend to be thick and dense. </div>
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<span style="color: blue; font-size: large;"><b>I loved it. </b></span></div>
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<span style="color: blue; font-size: large;"><b>The kids loved it.</b></span></div>
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<span style="color: blue; font-size: large;"><b>Donut Casserole is really good.</b></span></div>
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Unfortunately, we could not eat all the donuts or donut holes. I did not want the dough to be wasted. I decided to cut the donuts up into small pieces and make an overnight casserole for the next day. It reminds me of the casserole I make Christmas morning, but with cinnamon and sugar and no sausage.</div>
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After digging around a bit, I learned this is not a unique recipe. There is a whole group of people who take extra donuts or make a donut run just for this reason...to make a <b><span style="color: blue;">Donut Breakfast Casserole. </span></b>I believe they are my village, my best friends, and definitely people I would spend a morning with.</div>
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<b><span style="color: blue; font-size: large;">Donut Breakfast Casserole</span></b><br />
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Recipe--<b>Make the night before you want to eat this casserole.</b><br />
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8-10 donuts, we use cinnamon, plain, or glazed<br />
2 cups of milk, any type<br />
4 eggs, beaten<br />
1/4 cup cinnamon sugar<br />
1 teaspoon of vanilla<br />
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1. The night before, cut all of the donuts into 1-inch size pieces. Grease your pan with butter or favorite oil. Add the cut donuts to the 9x13 baking dish or equivalent.<br />
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2. Sprinkle cinnamon and sugar all over the top of the cut donut pieces.<br />
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3. Whisk together eggs, milk, and vanilla. Pour over the top of the cinnamon, sugar, and donuts. Cover.<br />
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4. Place in refrigerator and let sit overnight. In the morning, remove the baking dish. Preheat oven to 375 degrees and bake casserole for 35 minutes or until puffed and the egg mixture looks cooked.<br />
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5. Serve with warm syrup. Store leftovers in the refrigerator for 3-5 days.<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-90698420255892547422020-04-22T13:12:00.001-04:002020-04-24T18:14:47.042-04:00Dandelion Jelly<div class="separator" style="clear: both; text-align: center;">
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The girls and I made our first batch of Dandelion Jelly. I had read that it tastes like honey and it does. I made a small batch because we only had a few dandelions in our yard at the time. I will definitely be making more of this and I hope to add a dandelion syrup too.<br />
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This recipe requires you to make a tea first. This allows the benefits of the dandelion to come through without the bulk of the leaves and petals. I made mine the night before and let it steep and then drained it in the morning. My two cups of tea produced 3 jelly size jars of Dandelion Jelly. We shared one jar with our neighbor.<br />
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I use my Pacific Northwest Foraging book to help me identify plants in our yard.<br />
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Make sure your dandelions are free from chemicals, if possible, before picking them. You should always strive to find dandelions that have not been exposed to yard sprays or community sprays. Beware of public parks too. They may have a lot of dandelions but if you do not know, in advance, how the grounds have been tended too, then beware.<br />
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There are many claimed benefits of consuming the dandelion plant. To learn more about these benefits see this link from, <a href="https://www.medicalnewstoday.com/articles/324083">Medical News Today.</a> As with any herb, please check with your doctor before consuming dandelions to ensure this plant does not interfere with any known ailments or medications.<br />
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<b><span style="color: blue; font-size: large;">TO MAKE THE TEA</span></b><br />
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1. <span style="color: blue;"><b>Collect your dandelions.</b></span> Collect enough floral heads for two cups. Trim the flowers from the stems. Try to remove as much of the green from the yellow. The green part of the flower might make your jelly bitter if there is too much. I used a pair of tweezers to clean up my dandelion petals.<br />
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2. <span style="color: blue;"><b>Add two cups of boiling water to petals</b></span>. Let sit overnight in the refrigerator. Drain before you make the jelly. You should have two cups of tea. I used a coffee filter in a strainer to strain my tea. This allowed the tea to not have any petals or stems. It worked great!</div>
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<b><span style="color: blue; font-size: large;">To make the Dandelion Jelly</span></b></div>
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<b>Recipe:</b></div>
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<b>2 cups of dandelion tea</b></div>
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<b>1 tablespoon of lemon fresh lemon juice</b></div>
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<b>6 tablespoons of pectin (about 1/2 a 1.75oz box)</b></div>
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<b>2 cups of sugar</b></div>
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1. Add tea, pectin, and lemon to a large pot. Let tea, lemon juice, and pectin come to a boil. Beware it will begin to foam.</div>
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2. Remove from heat and stir in sugar. Return to stove and bring to a boil. Let boil for 1-2 minutes.</div>
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3. Remove from heat and skim off white foam. </div>
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4. Add jelly to jars. Refrigerate jelly. Eat on toast or biscuits.</div>
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If you wish to finish your jelly with a water bath for storage, please see this blog, <a href="http://www.lonelypinesfarm.com/how-to-make-dandelion-jelly/">Lonely Pines Farm.</a> She has great instructions on how to do a water bath. I personally don't do this because we eat the dandelion jelly too fast or I share it with friends.</div>
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-69774346809231909512020-04-20T16:38:00.003-04:002020-04-20T21:16:24.904-04:00Ham and Potato Pancakes<div class="separator" style="clear: both; text-align: center;">
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Last week I made a ham from Sitka Farms in Toledo. It was delicious. I had a bit of ham leftover along with some mashed potatoes so I decided to make savory ham and potato pancakes. Our girls loved them. They are crispy on the outside and creamy on the inside. They are a great way to use up leftovers in the refrigerator.</div>
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I am posting this recipe because I am linking it to our weekly roundup of recipes and homesteading chores on our 1/2 acre of family fun. Therefore, this post is short and sparse on pictures. </div>
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<b><span style="color: blue;">Ham and Potato Pancakes<o:p></o:p></span></b></div>
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4 cups of prepared mashed potatoes<o:p></o:p></div>
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2 eggs<o:p></o:p></div>
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¼ cup of all-purpose flour<o:p></o:p></div>
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2 tablespoons of minced white onion<o:p></o:p></div>
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¼ cup of grated parmesan cheese<o:p></o:p></div>
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1 teaspoon of dried parsley<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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2 Tablespoons of oil to fry<o:p></o:p></div>
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1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Combine all ingredients into a bowl. Mix together.<o:p></o:p></div>
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2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Heat up oil.<o:p></o:p></div>
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3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Using an ice cream scoop (this helps to keep the size similar), scoop the mashed potato and add to the pan. Use the back of the scoop to flatten the pancakes a bit.<o:p></o:p></div>
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4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Cook in oil until crispy and then flip to the other side. Remove pancakes to a cooling rack.<o:p></o:p></div>
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5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>Serve immediately with more cheese, sour cream, green onions, or gravy. Store leftovers in the refrigerator for up to 3 days.<o:p></o:p></div>
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-31118284122293653002020-04-20T14:12:00.000-04:002020-04-24T18:14:59.604-04:00Biscuits<div class="MsoNormal" style="font-family: Calibri, sans-serif; font-size: 12pt; margin: 0in 0in 0.0001pt;">
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<span style="background-color: white; color: #434343; font-family: "arimo"; font-size: 17.6px;">I have tried to attach links, pictures, or videos (when available) to share with you our process, our recipes, and our inspirations. I don't work with any brands and none of the links will direct you to a site to purchase anything. I will always tell you if and when this happens.</span><br />
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<b><span style="color: blue; font-size: large;">Biscuits</span></b><span style="font-size: 12pt;"><o:p></o:p></span></div>
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<b>3 cups of white all-purpose flour<o:p></o:p></b></div>
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<b>1 teaspoon of salt<o:p></o:p></b></div>
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<b>1 Tablespoon of baking powder<o:p></o:p></b></div>
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<b>6 Tablespoons of cold butter, grated<o:p></o:p></b></div>
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<b>1-1<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span>1/8 cups of cold milk or buttermilk (I use milk)</b><o:p></o:p></div>
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1.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><b>Add dry ingredients to a bowl. Place in refrigerator for 15 minutes while the oven is preheating to 450 degrees. </b><o:p></o:p></div>
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2.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> <b> </b></span><b>Pull flour out of refrigerator and grate in the butter. Toss gently with fingers.</b><o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS0UannzK3CPuAcHVWeVKcwpfM6nBn_-LuQsj6SbcAt_BDn2OsG7EE-RGmAzchi2Eb4_MtX-yepR0GEoqdXgx96MMWD84WqTH4jZu3neGm9UrStI0rBIHD-IPnclRGJsqf5EvaLIbM809/s1600/PicPlus_1587402367574.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="540" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS0UannzK3CPuAcHVWeVKcwpfM6nBn_-LuQsj6SbcAt_BDn2OsG7EE-RGmAzchi2Eb4_MtX-yepR0GEoqdXgx96MMWD84WqTH4jZu3neGm9UrStI0rBIHD-IPnclRGJsqf5EvaLIbM809/s320/PicPlus_1587402367574.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grate butter into the flour mix and <br />
gently toss together.</td></tr>
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3.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><b>Add cold milk and gently stir to blend. </b><i>Try not to over mix the dough.</i><o:p></o:p></div>
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4.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><b>Dump the dough onto a lightly floured surface and using a little bit of flour, push down on the dough with palms and then fold, turn, and repeat. </b><i>The idea is to stretch the flour and fold the butter and milk into the dough. This is a puff pastry technique. I do the turns about 6 times. The dough should be soft and light…not hard and stiff. <span style="color: blue;">See the video below.</span></i></div>
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5.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><b>Roll the dough out to ½ inch.</b> <i>This is important…do not cut and twist the dough with the biscuit cutter. Take your circle and push down and lift up. If you twist it seals the dough and the layers will stick together. If you don’t have a circle cutter, then use a pizza cutter and make square biscuits (but you have to cut all the way around each biscuit).</i><o:p></o:p></div>
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6.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><b>I use a castiron skillet. I preheat the pan in the over for a few minutes. Slightly oil the pan with vegetable oil, and then add the cut biscuits. </b><i>They can touch sides. This helps them to rise evenly and not spread out or lean to one side. It should make about 15 biscuits.</i><o:p></o:p></div>
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7.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><b>The first cut is the best, any dough leftover, just reroll and cut again. </b><i>They usually look a little bit lumpy and may not rise as nicely as the others. But still taste good.</i><o:p></o:p></div>
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8.<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><b>Bake for 10 minutes or so. They should be slightly golden on top with layers showing in the middle.</b><o:p></o:p></div>
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NOTE: To watch a video of how to fold the dough, I found this video from <a href="https://www.bonappetit.com/story/best-biscuit-tips">Bon Appetit</a>. The video below was created by Molly Baz.</div>
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Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-8201715062310198522020-04-07T15:08:00.000-04:002020-04-20T20:35:41.332-04:00Cinnamon Whipped Coffee<div class="separator" style="clear: both; text-align: center;">
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Our oldest daughter, Rye, works at Starbucks in our small coastal town. She is on an extended excused break due to the Coronavirus. When this all started, her little sister had just come down with Shingles, and it was recommended to us that we limit our chances of contracting the virus. Rye chose to stay home.<br />
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While Rye has been home, she has become our in-house barista. She loves to make coffee and she is very good at it. She came across a recipe for Dalgona Coffee and we have been making it daily. We have decided to vary the ingredients to create some fun flavors. My favorite is this version with cinnamon added to the whipped topping and the oat milk. The oat milk is flavored with Torani Cinnamon Brown Sugar syrup.<br />
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This is a dessert in a glass.<br />
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This is our first collaboration and working with my daughter is fantastic. We make a pretty good team too.<br />
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<b><span style="color: blue; font-size: large;">Cinnamon Whipped Coffee</span></b><br />
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2 tablespoons instant coffee<br />
2.5 tablespoons sugar<br />
3 tablespoons boiling water (we use our electric kettle for this step)<br />
1 teaspoon cinnamon<br />
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<b>Milk of your choice:</b> oat milk or cow milk is what we have used. Oat milk is what is pictured.<br />
<b>Syrup of your choice:</b> Any syrup will do to add flavor to your milk. We happen to use chocolate syrup or the Cinnamon Brown Sugar syrup listed above.<br />
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1. In a small bowl add instant coffee, sugar, and cinnamon. Add the boiling water.<br />
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2. Begin whipping the mixture with an electric mixture, continue for 2 minutes until color changes and the mixture becomes thick.<br />
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3. Fill glass half full with ice, add syrup, and then add milk of choice, leaving enough space for whipped coffee. (The pictures do not have ice, we added it after the fact)<br />
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4. Add the whipped topping to the milk and syrup. The ratio is a personal preference. I prefer more milk with a light layer of whipped coffee. It is also very good stirred into the milk as you start drinking the coffee.<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-55084904770085939852020-04-03T16:01:00.000-04:002020-04-20T20:37:01.687-04:00How to Grow Sprouts at Home<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d;"><b>April 2020 update: I have to update the title of what we are actually growing. They are sprouts, and not microgreens. I had always called them microgreens but after thinking about this for a few days, I thought I would Google IF there is a difference between the two and there is. One is grown in water and one is grown in dirt. It is all very fascinating and this website had a great article that explains it all very well.</b></span><br />
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CLICK HERE TO LEARN THE DIFFERENCE BETWEEN MICROGREENS AND SPROUTS:<br />
<a href="https://www.urbancultivator.net/microgreens-vs-sprouts/">https://www.urbancultivator.net/microgreens-vs-sprouts/</a><br />
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I have been making <span style="color: #38761d;">SPROUTS </span>at home for 5 years. I started making them at home because they were hard to find in our small beach town or when they were available, it was only during certain times of the year. I also noticed the flavor profiles were always the same: salad greens. I actually enjoy the radish to add a spicy bite to sandwiches or the sunflower microgreens which are larger and bolder in flavor.<br />
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I bought this double-stacked sprouts tray set from my local big box store in town. They can be ordered online too. I stick with a certain brand for seeds because this is what works for me. I have tried other brands and they don't sprout like the Botanical Interests. They are all non-GMO if this is an issue for you. Botanical Interest sells both sprouts and microgreen seeds.<br />
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I have found three things work well: rinse them twice a day, keep them in a sunny spot (not direct sun), and rotate the trays if using more than one layer. I have two sets of trays and we stagger the growing process.<br />
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It takes about 3 days to seed the seeds begin to sprout and another week before they are filling the tray to max capacity. Once they sprout you can enjoy the seeds. They can be stored in the refrigerator for a few days. We eat them too fast and never get to this point. One tray will make enough for 3-5 sandwiches, depending on how many you use. We like a generous amount on each sandwich.<br />
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<span style="color: blue;">I follow several blogs that focus on self-reliance. Growing your own microgreens is an affordable way to provide greens for your family. One blog that discusses microgreens in more detail is <a href="https://practicalselfreliance.com/growing-microgreens/">Practical Self Reliance.</a> I love how detailed her article is about growing the different flavors and types. </span><br />
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<span style="color: blue;">HOW TO START.</span><br />
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1. Each tray (see above) will handle 1-2 tablespoons of seeds. Before you add them to the tray, soak them for 12 hours in water. I do this before I go to bed.<br />
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2. Drain and rinse the seeds the next morning and spread them onto your tray. Rinse one more time. Try to spread the seeds in a single layer. I try not to overcrowd my trays. Stack trays and set in a warm and sunny room. Try to avoid direct and harsh sunlight.<br />
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3. Every day rinse the seeds and then when they become the microgreens-TWICE. I do this in the morning and before I go to bed. The sprouts will fall from the pressure of the water but then pop right back up.<br />
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4. Gently pull the microgreens from the tray when ready to use. Store them in the refrigerator for 3 days.<br />
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5. Rinse trays and start again.<br />
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<span style="color: blue;">WHY MICROGREENS or SPROUTS?</span><br />
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Microgreens and sprouts are a great replacement, especially in times of need or isolation, for a healthy dose of greens in your life. They are rich in nutrients. We use them in place of lettuce and they can be grown all year round.<br />
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This link from <a href="https://www.medicalnewstoday.com/articles/316075#benefits">Medical News Today</a> discusses the benefits of consuming microgreens.<br />
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<span style="color: blue;">FLAVORS OF MICROGREENS/SPROUTS TO USE</span>. <span style="color: #231f20; font-family: "proxima nova" , , , , "helvetica neue" , "helvetica" , "roboto" , "arial" , sans-serif; font-size: x-small;">List compiled by <a href="https://www.medicalnewstoday.com/articles/316075#benefits"> Medical News Today</a></span><br />
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The microgreens/sprouts will have the flavor of the seed you use. For instance, broccoli microgreens will taste like broccoli. Radish microgreens will be spicy.<br />
<ul style="-webkit-font-smoothing: antialiased; box-sizing: inherit; color: #231f20; font-family: "Proxima Nova", -apple-system, system-ui, system-ui, "Helvetica Neue", Helvetica, Roboto, Arial, sans-serif; font-size: 18px; list-style-image: url("data:image/svg+xml,%3Csvg width='10' height='10' xmlns='http://www.w3.org/2000/svg'%3E%3Ccircle cx='5' cy='5' r='2.5' fill='%23000'/%3E%3C/svg%3E");">
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">amaranth</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">basil</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;"><a class="content-link css-29oowu keywords" href="https://www.medicalnewstoday.com/articles/270435.php" style="-webkit-font-smoothing: antialiased; border-color: currentcolor; box-sizing: inherit; color: #05a2d3; cursor: pointer; text-decoration-line: none;" title="What are the health benefits of kale?">kale</a></li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">broccoli</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">mustard</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">tatsoi</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">orach</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">borage</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">beet</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">parsley</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">pea</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">red pak choi</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">kohlrabi</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">Swiss chard</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: inherit; line-height: 26px; margin-bottom: 8px;">rocket</li>
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I have tried to unsuccessfully grow microgreens in quart jars. I will continue to experiment with this method and let you know if I can get them to work. Until that day, I will continue to use this method and provide microgreens for my family.</div>
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ENJOY!<br />
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Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-11782446463295350462020-03-24T16:36:00.000-04:002020-03-30T11:50:15.899-04:00Thinking Outside the Box for Cooking Substitutes<div class="separator" style="clear: both; text-align: center;">
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We are all home cooks now. WOW, what a turn of events. I knew all that cooking would come in handy and now I am serving a small army of kids and adults in my home. What really has come in handy is using ingredients that are non-traditional and having success with them. I have included my favorites and how I use each of them.<br />
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I thought I would share a few substitutions with everyone which might help those of us who are trying to stay home and use what we have and make things from scratch. Of course, there will be a need for ingredients and it is up to you to source those. We are doing our best to grow as much of our food as we can this year. We are looking to friends and neighbors who hunt and fish to possibly work out a trading system for eggs or other types of exchanges (with very minimal social interacting). We are trying to figure out what we can harvest in our own yard and behind our house in the woods (blueberries, blackberries, chanterelles, herbs, etc). We are trying to stay confined and use what we already have on hand or in our pantry.<br />
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This requires us to think outside the box, to give up some of our favorite foods, to change our taste buds, and to possibly learn a few new tricks in the kitchen. Over the years I have cooked almost everything from scratch. I have done this because I enjoy cooking, I have sensitivities to almost everything prepackaged, and I believe it is a better way to feed our bodies---this is just my opinion, everyone has their own reasons as to why they do what they do, these are mine.<br />
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Below I will list some links to my favorite homemade foods we use in our home. Please reach out if you have any questions. Often there are substitutions that can be made if you don't have the exact recommended ingredient. I am sharing some of my own recipes, along with recipes I use by other bloggers. I will not be sharing photos, just links. My time is limited and I think we can all appreciate a more direct approach instead of long, story-filled posts.<br />
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1. <span style="color: blue;"><b>Aquafaba.</b></span> I used this numerous times to make <b>mayonnaise and use it as an egg replacement</b>. You do not have to only use garbanzo beans, I use a variety of bean liquid and get the same results. there are a lot of recipes that you can use aquafaba for. I am not overly skilled at the more refined uses and recipes.<br />
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<a href="https://www.simply-gourmet.com/2017/08/aquafaba-mayonnaise-vegan.html">https://www.simply-gourmet.com/2017/08/aquafaba-mayonnaise-vegan.html</a><br />
<a href="https://www.americastestkitchen.com/guides/vegan/what-is-aquafaba">https://www.americastestkitchen.com/guides/vegan/what-is-aquafaba</a><br />
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2. <b style="color: blue;">Non-Dairy Milk. </b>I use a variety of non-dairy <b>milk </b>products for most of my baking needs. I prefer oat milk, but I have successfully made nut milk in the past. I have used cashews and almonds.<br />
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Almond: <a href="https://minimalistbaker.com/how-to-make-almond-milk/">https://minimalistbaker.com/how-to-make-almond-milk/</a><br />
Cashew: <a href="https://cookieandkate.com/cashew-milk-recipe/">https://cookieandkate.com/cashew-milk-recipe/</a><br />
Rice: <a href="https://minimalistbaker.com/make-rice-milk/">https://minimalistbaker.com/make-rice-milk/</a><br />
Oat: <a href="https://minimalistbaker.com/make-oat-milk/">https://minimalistbaker.com/make-oat-milk/</a><br />
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3. <b><span style="color: blue;">Cashew Cream</span></b>. I use this for <b>sour cream, as a soup thickener, as a base for dips, or a spread on a bagel</b>. When baked it can be made into a hot-dip too. It has many variations. The recipe below shares with you how I made it and how I baked it into a recipe.<br />
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<a href="https://www.simply-gourmet.com/2017/09/vegan-tomato-tart-with-cashew-cream.html">https://www.simply-gourmet.com/2017/09/vegan-tomato-tart-with-cashew-cream.html</a><br />
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I will add more items as I remember them. AGAIN, there is a lot going on in my home with a full house and I am having to readjust my normal routine.<br />
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The list below are a few things I use if I can't find what I am looking for at the store or on Amazon. I have had to switch to these things more and more in the last few weeks because the "regular" products are not currently available.<br />
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1. <b><span style="color: blue;">Nutritional Yeast</span></b>. This product can be used as a cheesy flavor. I have made macaroni and cheese with it, as well as adding it to cashew cream to make a cheesy spread.<br />
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<a href="https://www.thespruceeats.com/what-is-nutritional-yeast-3376833">https://www.thespruceeats.com/what-is-nutritional-yeast-3376833</a><br />
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2. <b><span style="color: blue;">Amino Acids by Braggs</span></b>. I use this to add a "beef" like flavoring to stews, mushrooms, and soups. It is also used as a substitute for soy sauce.<br />
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<a href="https://www.thespruceeats.com/what-are-braggs-liquid-aminos-3376805">https://www.thespruceeats.com/what-are-braggs-liquid-aminos-3376805</a><br />
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3. <b><span style="color: blue;">Guar Gum/Xanthan Gum</span></b>. I use this as a binding agent for baked goods and bread when baking gluten-free. NOTE: You can find an assortment of baked goods without this ingredient, but it does help when making bread. I found it interesting that in the stores I could not buy or find regular wheat flour and only gluten-free flours (rice flour, potato starch, sorghum flour, etc). These work well when blended and work even better with a binding agent like guar gum.<br />
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<a href="https://www.bobsredmill.com/blog/recipes/guar-gum-vs-xanthan-gum/">https://www.bobsredmill.com/blog/recipes/guar-gum-vs-xanthan-gum/</a><br />
My gluten-free bread recipe: <a href="https://www.simply-gourmet.com/2011/06/9-gf-flat-bread.html">https://www.simply-gourmet.com/2011/06/9-gf-flat-bread.html</a><br />
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4. <b><span style="color: blue;">Unrefined Coconut Oil and other Oil Sources</span></b>. I use this in place of butter in baked goods, pie crust, and as an oil to deep fry our foods. I prefer to use Extra Virgin Olive Oil when I can, but the flavor doesn't always lend itself to some baked goods. I order this oil by the bucket on Amazon. It is too expensive in the store (in my opinion). I have made tallow before too using beef bones. It is very strong in flavor and should be used sparingly.<br />
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Homemade Lard: <a href="https://www.simply-gourmet.com/2014/07/homemade-lard.html">https://www.simply-gourmet.com/2014/07/homemade-lard.html</a><br />
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5. <span style="background-color: white;"><span style="color: blue; font-weight: bold;">Monk Fruit Powder. </span>I use this in place of sugar. It takes granules to make anything sweet and can be stretched for a long period of time. It is expensive, but again a little bit goes a long way. I have this in my food storage because it will work in a pinch. Again, this is thinking outside of the box if you cannot find something you normally use. I don't have a reliable link to share with you about monk fruit. I suggest you do some research before you purchase.</span><br />
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6. <b><span style="color: blue;">Greek Yogurt</span></b>. Yogurt is easy to make at home. I use this in place of sour cream in most of my recipes.<br />
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How to make yogurt: <a href="https://wellnessmama.com/59276/yogurt-recipe/">https://wellnessmama.com/59276/yogurt-recipe/</a><br />
Vegan Yogurt in an Instapot: <a href="https://amindfullmom.com/instant-pot-coconut-milk-yogurt/">https://amindfullmom.com/instant-pot-coconut-milk-yogurt/</a><br />
Greek Yogurt: <a href="https://www.liveeatlearn.com/greek-yogurt/">https://www.liveeatlearn.com/greek-yogurt/</a><br />
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7. <span style="color: blue;"><b>Lime Powder.</b></span> I bought this for the first time last month to replace fresh lime and to provide some vitamin C to my kids in case we cannot get fresh lemons, limes, or oranges. I love it! I have used it in place of lime for tuna poke, guacamole, and a chicken dish. <b>THIS IS NOT AN AD.</b><br />
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I use a brand I found on Amazon: ORGANIC LIME POWDER BY MICROINGREDIENTS SUPERFOOD.<br />
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8. <span style="color: blue;"><b>Chia Seeds.</b></span> These can be used in place of an egg or used to make jelly. I have used the chia egg a lot in baking but never made the jelly. I am hoping to try the jelly this summer with our blackberries.<br />
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How to make a chia egg. <a href="https://minimalistbaker.com/make-chia-egg/">https://minimalistbaker.com/make-chia-egg/</a><br />
Recipe for Strawberry Chia Jelly. <a href="https://cookieandkate.com/berry-chia-seed-jam-recipe/">https://cookieandkate.com/berry-chia-seed-jam-recipe/</a><br />
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<b><span style="color: blue;">9. Coconut Sugar.</span></b> I have used this for years as a replacement for regular white sugar.<br />
What is coconut sugar: <a href="https://www.bonappetit.com/story/what-is-coconut-sugar">https://www.bonappetit.com/story/what-is-coconut-sugar</a><br />
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Well, this is a start. It covers a few substitutes for milk, eggs, bread, sweetener, and oil.<br />
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I hope this update is helpful and will come in handy if you find yourself in need of a substitute.<br />
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<span style="font-size: large;"><b>If you have any suggestions or items you have used with success, as a substitute, please leave in the comments section, along with a link and I will add it to this list.</b></span><br />
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Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-32091532535974305542020-01-03T12:04:00.003-05:002020-01-03T14:00:22.974-05:00Breathe in 2020<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzovc0WPiLeC8qFjcgRJy9BT-yYNNu3veyQAcgcUqofBm-awKwxOdPdwwu_pwwShXEKRLaNPDOtp4NZ97QM6zQ0ju4u50rHQO2TQCPGOUbeOELMZdvCVBcR6c3TsTObbP-6PzPSGqYK-4P/s1600/Breathe+In+2020+%25281%2529.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzovc0WPiLeC8qFjcgRJy9BT-yYNNu3veyQAcgcUqofBm-awKwxOdPdwwu_pwwShXEKRLaNPDOtp4NZ97QM6zQ0ju4u50rHQO2TQCPGOUbeOELMZdvCVBcR6c3TsTObbP-6PzPSGqYK-4P/s640/Breathe+In+2020+%25281%2529.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>This painting is for sale. </b>It is an original on 30X40 canvas painted with acrylic. I painted this after having an especially challenging week and realizing I needed to breathe more and slow down. Air is an element I like to capture. Please email if interested in purchasing or leave a comment. </td></tr>
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<b><br /><span style="font-family: "courier new" , "courier" , monospace;">Breathe</span></b> is a word I want to hold onto for 2020. I have spent a lot of time this past year learning to breathe for my soul. What does that mean? Well, to me, it means understanding my internal rhythms and listening to my inner voice, following my <b><span style="font-family: "courier new" , "courier" , monospace;">desires </span></b>and <span style="font-family: "courier new" , "courier" , monospace;"><b>passions,</b> </span>and <b><span style="font-family: "courier new" , "courier" , monospace;">saying yes</span> </b>more.<br />
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One of my passions is art. I have dabbled in art for many years and found myself wavering between having a hobby and hustling for a profession. This past year I allowed myself to <b><span style="font-family: Courier New, Courier, monospace;">say yes</span></b> to hard things, specifically putting myself in front of the public eye. I have always struggled with perfectionism and outside perceptions. This paralyzed my mental state on many occasions.<br />
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How did I change this? By <b><span style="font-family: Courier New, Courier, monospace;">saying yes </span></b>to hard things that made me feel uncomfortable. <b><span style="font-family: Courier New, Courier, monospace;">Saying YES</span> </b>forced me to step outside my comfort zone. I learned to accept my failings, I accepted a lower standard, and I enjoyed every bit of it.<br />
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Last January I was given the opportunity to be in a play with my daughter. This is something I thought would be fun (for about 5 minutes) and then I panicked. There was no way I could do this, who did I think I was. I had never acted before. I immediately tried to wiggle myself out of this situation, but the director said no. He needed me, he had faith in me, and it was a small part (non-verbal--which turned into 3 speaking parts). I went to every rehearsal "faking it". I faked it until I made it. I acted my heart out and I loved every second of the performance. It was fun!<br />
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Fast forward to the summer and I get a phone call from the same director. He had a show. (oh, great) but I listened, and to my surprise, I was offered the lead role. WHAT? OH MY GOD! <span style="font-family: Courier New, Courier, monospace;"><b>I said yes</b>.</span><br />
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Again, I panicked and called him back. He again said, "no, you can do this." How does this happen? By <span style="font-family: Courier New, Courier, monospace;"><b>saying yes</b> </span>and breathing (a lot)!<br />
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We have to get outside of our comfort zone to live a life we want. We have to accept our abilities and listen to those around us who SEE our potential. Get outside our heads and into our souls.<br />
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Here's the thing, I always wanted to act. I always felt like I could do a good job. I secretly wanted this. It wasn't until I jumped without a safety net and things turned out way better than I could have ever expected. This led me to say yes to my art too. Being a performer is fantastic, but being an artist and expressing myself on canvas was the <i><span style="color: #38761d; font-family: Courier New, Courier, monospace;"><b>lucky charm</b></span> </i>in this whole story. This year I will pattern my life after my desire to be an artist.<br />
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So, this year. I am breathing in more <b><span style="font-family: Courier New, Courier, monospace;">YES</span></b>, more opportunity, and more soulful passion about what I desire and want. I am an actor, I am an artist, and I am enough to be both.<br />
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2020 is going to be a great year.<br />
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<span style="color: #0b5394; font-size: x-large;"><b>SAY YES to 2020</b></span><br />
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<span style="color: #0b5394; font-size: large;"><b>Books I read in 2019 that helped me to say YES to my desires, passions, and soul:</b></span><br />
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<span style="color: #0b5394; font-size: large;"><b>The Untethered Soul by Michael A Singer</b></span><br />
<span style="color: #0b5394; font-size: large;"><b><a href="https://www.joanandersononline.com/index.php/books/">A Weekend to Change Your Life </a>by Joan Anderson</b></span><br />
<span style="color: #0b5394; font-size: large;"><b><a href="https://www.elizabethgilbert.com/books/">Big Magic</a> by Elizabeth Gilbert</b></span><br />
<span style="color: #0b5394; font-size: large;"><b><a href="https://www.amazon.com/Bell-Hooks/e/B000APGZIG%3Fref=dbs_a_mng_rwt_scns_share">All About Love</a> by Bell Hooks</b></span><br />
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*This is not an ad. I do not make any money off of the links above.<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-87685001081749105512017-12-08T03:19:00.000-05:002017-12-18T10:36:11.079-05:00Sifting Through Life: Breitenbush Hot Springs<div class="separator" style="clear: both; text-align: center;">
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NOTE: There are not any naked pictures in this post. This is a family friendly site. Just in case you were wondering....LOL</div>
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It has been a long week. Finals are next week and I am sick. The kids are sick too. The hardest part is, here we are in December, and our weather is gorgeous. Like bright blue sky, mid 50's, little to no wind, gorgeous. Here we sit, sniffling and coughing watching this weather pass by, and we can't enjoy it, other than to watch it from behind our windows in the house, on the couch. Bummer.</div>
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Today was the worst of it for me. My body decided to put a halt to all studying and parenting for the day and I found myself in bed. I did have class at 2 but promptly came home and went back to bed. Two naps in one day has done wonders, I am feeling better. Although, it is 11 o'clock at night and I am wide awake. I have studied metamorphic rocks and volcanoes until my eyes are bursting from over studying.</div>
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I've been wanting to write this piece for a while, ever since we came home in October from our trip to <a href="https://breitenbush.com/">Breitenbush Hot Springs</a> in Oregon. I guess today, with it's bright blue sky and beautiful weather reminded me of our trip. I booked this October trip back in May. I knew that it may be wet from rain, cold, and dreary. I didn't care because I thought the hot springs would be great with the cooler temperatures outside. We were pleasantly surprised with a burst of bright weather over the last weekend in October. The picture below was taken on our drive up to Detroit Lake, OR. You can see the blue sky and Mt. Hood in the distance.</div>
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We arrived, our first time here, to a little bit of paradise. Checking in at the parking lot was a piece of cake. The attendant in the registration office was informative and welcoming. The parking lot is above the retreat. They provide pull dollies to carry your stuff from your cars to the cabins. We needed two. Our stay was for 3 days but you need to bring your own bedding, pillows, bathroom stuff, etc... Of course, we needed snacks. We way over packed! Keep in mind this resort is an optional clothing hot springs. So clothes while in the hot tubs is not necessary, you will need clothes to walk around the retreat center and to dine in the cafateria. We didn't know what to pack because the weather in Oregon this time of year is all over the place. I am glad I packed warm clothes, the nights were very cold. I saw some people there in their pajamas and robes the whole weekend. I chose to change more frequently for meals and classes than most. Next time, I will still bring my warm coat, gloves, and hat but leave some of the other stuff behind.<br />
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Our little cottage was so cute. One full bed and a twin, a toilet, and a sink. Small and the perfect size for just the two of us. We weren't quite sure what to do when we first got there. Neither of us had ever been to anything like this before. It is something I have wanted to do for a while. I can't tell you why I wanted to get naked with strangers in an outside environment, other than to say I felt compelled to do it. I felt it was something I needed to do for me as a woman, as a human, as a person. I needed to let go and just be. I wanted to be naked and unafraid. I was hoping for a change in my perspective and I got just that. </div>
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I had no idea what to do or how to do it other than to go to a hot spring, take off my clothes, and get in. It all happened that fast. My stomach was flipping, my heart was racing, my hands were sweaty. I looked like a pro on the outside but on the inside I was all wiggles, giggles, and anxious. Cory and I stopped at the first hot spring and did what everyone else did. We followed the leader and it worked.</div>
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Honestly, I was afraid if I thought about it, I would chicken out. </div>
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I am so glad I did not chicken out. It turned out to be the best visit for both of us. We met some of the most amazing, like minded people, that resonated with our value system and ideas. We felt like we had arrived home. Inside the hot springs we chatted, laughed, and talked for hours with people from all over the world. Married, single, same-sex, parents with kids, older couples, younger couples, you name it we saw it. All body types. This was comforting for me. I was nervous about my body. I am almost 50 and my body has been through child birth several times and natural aging and sagging. It happens. Nobody cared what our body looked like. Or at least, that is the impression I got from the whole experience. Nobody pointed fingers, laughed, or made wise cracks. </div>
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People were at the springs for a variety of reasons, but after our conversations with a few, it felt like they were there to relax, let go, take some yoga classes, enjoy the outdoor scenery, be inspired, and breathe. By the end of the three day weekend, I missed the kids, but I didn't want to come home. It felt too good to be true to have found a place that was so peaceful and accepting. A place that we could be with strangers without our clothes one minute and then eating dinner with them, fully dressed, the next minute. </div>
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I left that weekend with new friends, a new perspective of myself, a new lease on life, a new me. I knew I needed to do this but I wasn't sure why. I know why now. For me it was the final removing of a belief system about nudity that been preached to me from the time I was young, <i>nudity was wrong, nudity was evil.</i> There is shame and regret attached to this too. It was my perception, from an early childhood, that it was all for the purpose of recreating. Nudity was looked down upon and was something that should be hidden especially when it came to women. Women should be covered up always to save face, to prevent a bad reputation, and to hide our flaws. </div>
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As a woman, I wanted to let it all go and be free, my flaws and all. I wanted to lay out on the rocks at midnight, naked, and watch the stars. I wanted to sit in the sauna and then go sit cross legged outside and meditate in the cool crisp air, naked. I wanted the freedom to just be a human in human form without clothes, makeup, or society telling me to change. I needed this to happen and I am so glad I followed through with this bucket list item.</div>
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I can't wait to go back and neither can Cory. We both felt so alive when we left and refreshed. Our spirits were high and our outlook had been changed forever about nudity, freedom, and self care. It was easier than we thought, and less scary on the inside once you take the leap of faith to do it. I don't know what we expected but what we got was nothing like it. People were open and accepting. We are planning a trip for Mother's Day. They host all types of weekend retreats. In May, they offer a special Mother's Day Family weekend. </div>
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Here is a direct link to the <a href="https://breitenbush.com/january-workshops/">January workshops </a>(click link for more information) and weekends in case you are interested in attending.</div>
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<a href="https://breitenbush.com/lodging-descriptions/">Lodging Information</a> (click link)</div>
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I know that this experience is not for everyone. I understand that we all come different upbringings and religious back grounds and for some, this might be bordering on an over the top experience. If I could go back and tell my younger self one thing, it would be to do this long before now. I came home and told all my kids of my experience and how I wanted them to do it now, and not wait, like I did for the right time, the right body, the right what-ever our ego tries to protect us from. Do your research and find the best place for you to shed your clothes. I don't think I could go just anywhere and have the same experience. I know that Breitenbush Hot Springs was the right place for me and my family. As an added note, you don't have to be naked. I saw people with swim suits, some bottoms only. </div>
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Remember, be you. Be authentic. Be carefree. </div>
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This is not an ad. </div>
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-7259764828978533472017-10-03T00:00:00.001-04:002017-10-03T11:11:45.663-04:00Rainbow Fried Rice #vegan<div class="separator" style="clear: both; text-align: center;">
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Rainbow Rice is such a fun dish to serve to our guest. I have been making this version of fried rice for years. We use a ton of fresh vegetables, some from our garden, and make it every week. My kids eat Rainbow Fried Rice as a snack or a replacement for any of their meals, breakfast included.<br />
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The recipe is basic but you can definitely alter any of the ingredients and add some too. I love to top mine with fresh avocado and black sesame seeds. If I am daring, then I will also include Sriracha Mayonnaise. I use my <a href="http://www.simply-gourmet.com/2017/08/aquafaba-mayonnaise-vegan.html">VEGAN MAYONNAISE</a> and a little bit of the red hot stuff.<br />
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This is a sneaky parent trick, sneaking in as many vegetables as possible under the guise of fried rice, into a dish they love. I think using the rainbow as a guide when preparing our daily meals is a great way for me to think about the variety of vegetables available to my family each day. It encourages me to think outside the box and look for vegetables that might not be in our family's top ten list. We are often trying new things in order to achieve our "rainbow a day" mentality of eating our vegetables.<br />
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My kids, who mostly eat a plant-based diet, are still kids. They love their pasta, top ramen, noodles, crackers, bread, and all things carb related. I have to keep on top of their choices, otherwise, they would eat only pasta and bread. It's an easy habit to form and one that I hope we are teaching them to reevaluate. Some ways that I ensure they get at least a few fruit and vegetables in their diet each day are with morning smoothies. We fill them up first thing in the morning to start their days off with a bang of rainbow flavor. Then we have our favorite, Rainbow Fried Rice, available for lunch and dinner. I often make a <a href="http://www.simply-gourmet.com/2012/09/195-homemade-marinara-sauce.html">homemade marinara sauce</a> (which they love) that is also packed with vegetables.<br />
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It is challenging feeding our families nutritionally dense meals with how expensive groceries are becoming. This is another reason why we eat a lot of rice and beans in our diet. These are staples in many homes around the world and cost a fraction of what processed food or meat does. It makes our food budget stretch in the right direction. I went to the store yesterday and our bill was much higher, for the same foods I buy each week, by about $75.00. I was shocked! The events that are occurring in our world surrounding the flux in weather patterns are starting to affect the prices at our local grocery store.<br />
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We are trying to enlarge our garden for next year because I feel that the prices of our food may continue to increase. In some ways, being the Mom, I feel it is my job to find easy meals to prepare that are budget-friendly and still feed my kids the nutrients they need to extend their playtime, keep their minds sharp, and their bodies strong.<br />
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I am passionate about eating the rainbow and I will try my best to teach my kids this philosophy through preparing meals that introduces them to the rainbow of foods available, through my own example, and through educating them on the benefits of eating a plant-based diet.<br />
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I would love to hear your ideas of dishes you prepare that use an array of ingredients that represent the rainbow. Also, are you planning on changing the way your shop for food or starting your own garden, given the current tone of our nation and weather-related issues (hurricanes, tornados, fires, etc...)?<br />
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That was a lot of chatting just to get to the recipe below but we are living in some different times and different times require us to approach things, well, differently. I felt that I needed to share a bit about some of the changes we are trying to make possible in our own family to keep our food budget on track and plan for the future.<br />
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<b><span style="font-size: large;">Rainbow Fried Rice</span></b> #vegan<br />
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4-6 cups of day old rice (new rice seems to be a bit too sticky)<br />
1/2 cup red onion, diced small<br />
1/2 cup diced carrots, diced small<br />
1/4 cup red, orange, or/and green bell pepper, diced small<br />
1-2 small zucchini, diced small<br />
1/4 cup celery, diced small<br />
soy sauce, use gluten-free if necessary<br />
oil, to fry vegetables in<br />
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Optional toppings: sesame seeds, avocado, minced nori sheet, Sriracha mayonnaise<br />
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1. I prefer to use day of sushi rice to make this dish. I make it the night before, stir it, and leave it in the rice cooker. The next morning I stir it again to loosen up the clumps and ready it to be thrown into the fry pan.<br />
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2. Slice and dice all of the vegetables listed or of your own choice. Add 1 tablespoon of oil to hot pan and saute vegetables for 4-6 minutes. Add rice and stir.<br />
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3. The soy sauce is added to taste. My family prefers a darker looking rice so we add a few squirts. Soy sauce is salty so you don't want to add too much. Also, if they want more, they can add it to their own bowls of rice later.<br />
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4. Remove from heat and serve. Serve with or without the options. Store all left overs in the refrigerator up to a week.<br />
<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-80330754687189314682017-09-26T00:00:00.000-04:002017-09-26T11:48:55.650-04:00Fried Yellow Squash #vegan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYaHj4gmS7C4pKOlufIYFKsyDJFspAcqrsqlF5Erpi4iYxW1Kvh9ee6NIq5RrJivXXC0QMPqy6GI_aE0TSe-2LY0SvzrumLmoFcw8S1HW-XEOfO_X2zotg4bwN126Zvxs9OgreUAEOGwL/s1600/Fried+Yellow+Squash.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="735" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYaHj4gmS7C4pKOlufIYFKsyDJFspAcqrsqlF5Erpi4iYxW1Kvh9ee6NIq5RrJivXXC0QMPqy6GI_aE0TSe-2LY0SvzrumLmoFcw8S1HW-XEOfO_X2zotg4bwN126Zvxs9OgreUAEOGwL/s640/Fried+Yellow+Squash.png" width="426" /></a></div>
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Summer squash is a vegetable I remember from my childhood. My grandma always fried it and served it with mashed potatoes and chicken fried steak. My grandfather was from Texas and he loved his fried food. Every once in a while I need fried food too.</div>
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Our garden this year is producing a ton of squash. I can't believe how many I have from one plant. We are almost squashed out! I have frozen most of it. I grate it, squeeze it, add a cup to a freezer bag, and freeze. I will add this to muffins, sauces, soups, and cookies. It blends in well with most bread, soups, and broths.</div>
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Along with the yellow squash, I have zucchini and patty squash in the garden. I use this process to make all three of these into fried slices of squashy summer goodness. I like to serve my fried squash with a sauce. I usually start with my <a href="http://www.simply-gourmet.com/2017/08/aquafaba-mayonnaise-vegan.html">VEGAN MAYONNAISE</a> and then add herbs, spices, lemon, and capers. Blend them together and serve on the side. You can always buy sauces too if this is an easier alternative for your family.</div>
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<span style="font-size: large;"><b>Fried Yellow Squash</b></span> #vegan</div>
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1 large yellow squash or 2-3 small squash</div>
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1 cup cornmeal flour (fine not coarse)</div>
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1 cup of flour or gluten-free flour</div>
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1 teaspoon garlic powder</div>
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1/2 teaspoon onion powder</div>
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1 teaspoon parsley flakes</div>
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1-2 teaspoons salt</div>
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1/2 teaspoon pepper</div>
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1/2 -1 cup dairy free milk (I use almond or coconut milk)</div>
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coconut oil for frying, or oil of your choice</div>
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1. In a large cast iron or heavy duty skillet, melt 2 cups of coconut oil. Use medium-high heat to melt coconut oil and then adjust as needed to obtain a crispy crust on the squash.</div>
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2. Slice the squash into 1/4 inch rounds. Mix all of the dry ingredients in a shallow dish. Add milk to another shallow dish. Dip a squash round into the milk, then into the flour, then again into the milk and back into the flour. I like to double dip mine to get a nice coating all over the squash pieces.</div>
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3. Fry each slice until golden brown and flip. Remove to a wire rack and sprinkle with salt. Serve immediately. They can be refrigerated but will not retain their crispy outer shell.</div>
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-77904451025841124692017-09-19T00:00:00.000-04:002017-09-19T11:30:21.726-04:00Baked Avocado Slices #vegan<div class="separator" style="clear: both; text-align: center;">
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Our family loves everything about avocados. We eat them raw on sandwiches, on toast, and plain with a bit of salt and pepper. We eat them smashed into the tastiest guacamole, fried, and now baked.<br />
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Avocados are creamy and smooth when perfectly riped. I know that can be a tricky situation, trying to find a ripe avocado on the day you want to use it. The avocado is in control of when it is ready. I have waited and waited to use an avocado, missed a day, and then avocado went bad. They are sensitive little guys and gals.<br />
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I have learned through trial and error that an avocado will last longer if they are stored in the refrigerator AFTER they have ripened on your counter. This works great for us. I will usually buy 12 avocados at a time, this last us about one week, as they ripen I put them in the refrigerator. We grab and go or use them in our favorite recipe.<br />
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I have fried avocado slices with great success. That recipe is <a href="http://www.simply-gourmet.com/2012/05/151-avocado-fries-with-basil-ranch.html">HERE</a>. This recipe is not plant-based. It does include eggs and parmesan cheese. The recipe you see today does not include either of these options and taste just as good.<br />
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The baked avocado slices are:<br />
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crispy<br />
creamy<br />
easy<br />
baked<br />
delicious<br />
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The recipe is at the end of pictures. I served the baked avocado slices with rice and our favorite dipping sauce. They make a great main meal or an appetizer.<br />
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Our other favorite avocado recipes are listed and linked below:<br />
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<a href="http://www.simply-gourmet.com/2011/07/26-avocados-summer-and-guest-post.html"><span style="color: #38761d;"><b>Guacamole #glutenfree #vegan</b></span></a><br />
<a href="http://www.simply-gourmet.com/2012/05/151-avocado-fries-with-basil-ranch.html"><span style="color: #38761d;"><b>Fried Avocado Fries </b></span></a><br />
<a href="http://www.simply-gourmet.com/2012/11/229-avocado-pesto-hummus-dip.html"><span style="color: #38761d;"><b>Avocado Pesto Hummus Dip</b></span></a><br />
<a href="http://www.simply-gourmet.com/2017/09/avocado-bowl-vegan.html"><span style="color: #38761d;"><b>Avocado Bowls #vegan</b></span></a><br />
<a href="http://www.simply-gourmet.com/2013/05/300-bacon-potato-pancake-with-toasted.html"><span style="color: #38761d;"><b>Avocado Cream Sauce</b></span></a><br />
<a href="http://www.simply-gourmet.com/2011/11/87-yummy-tomato-salad.html"><span style="color: #38761d;"><b>Avocado, Mushroom, and Tomato Salad</b></span></a><br />
<a href="http://www.simply-gourmet.com/2016/06/pasta-salad-with-corn-tomatoes-and.html"><span style="color: #38761d;"><b>Creamy Corn, Tomato, and Avocado Pasta Salad</b></span></a><br />
<a href="http://www.simply-gourmet.com/2015/12/salsa-verde.html"><span style="color: #38761d;"><b>Creamy Salsa Verde</b></span></a><br />
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Like I said, we love avocado and are always on the hunt for new ways to use them in our recipes and diets.<br />
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This weeks essay, <b><i>Sifting Through Life, </i></b>talks about our happiness. I encourage you to ask yourself a few questions about your own happiness. <a href="http://www.simply-gourmet.com/2017/09/sifting-through-life-happiness.html">CLICK HERE TO READ FULL ESSAY.</a><br />
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<b><span style="font-size: large;">Baked Avocado Slices </span></b>#vegan<br />
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2 large avocados, (best if they are not over-ripe)<br />
Panko crust, recipe below<br />
Veganaise, enough to coat slices<br />
Water to thin mayo<br />
Your favorite cooking spray<br />
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Panko crust ingredients:<br />
1/4 cup nutritional yeast<br />
1 teaspoon dried parsley<br />
1 teaspoon onion powder<br />
salt/pepper to taste<br />
1 teaspoon garlic powder<br />
1-1 1/2 cups of panko (depends on if you double dip the slices)<br />
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1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. I use a wire cookie cooling rack inside my cookie sheet. This allows the heat to completely surround the avocado slices. This ensures that every part of the slice is crunchy.<br />
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2. Mix panko crust ingredients together. In a separate bowl mix mayonnaise and water. I thin it just a little. The mayonnaise will allow the panko crust to stick nicely to the avocado slices.<br />
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3. Slice avocado with a sharp knife and scoop out the slices gently. Place each slice in the mayonnaise and cover lightly. Roll each avocado slice in the panko crust.<br />
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4. Place each avocado slice 1 inch apart. Lightly spray the slices with your favorite cooking spray. Bake for 18-25 minutes. I like mine a little brown, so I tend to cook mine for 25 minutes.<br />
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5. Remove the slices and serve with your favorite sauce. They are crispy right out of the oven, you can refrigerate any leftovers, but the crust will be soft...still good, but a different experience.<br />
<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-56734372991939192512017-09-12T00:00:00.000-04:002017-09-12T00:00:02.637-04:003 Ingredient Crepes #vegan<div class="separator" style="clear: both; text-align: center;">
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If anyone had told me that I would be able to make a crepe without egg and cow's milk, I would have laughed. <br />
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Oh, I am laughing now but with delight. These crepes are easy to make and taste delicious. I serve these to our guests and then tell them they are vegan. There really is much difference in texture or taste. The only time I notice a change in flavor is when I use whole fat coconut milk. Then, of course, the coconut flavor seeps into the crepe. I actually like this added taste to my own crepes.<br />
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The one suggestion I have is to be patient. I have found if I make the batter and let it sit for 30 minutes this allows the flour, milk, and flaxseed meal to work together. I also notice that sometimes I need more liquid, while at other times, I have had to add a bit more flour. I always throw the first one away. I either have the pan too hot, not hot enough, the batter is too thick, or too runny.<br />
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Patience is required to make any crepe, not just this version. I bought a small egg pan to save for using it to make just crepes. It is free of scratches. I found that if my pan is scratched it affects the final crepe. Start with a little oil (butter) in the pan and make sure the pan is hot. The process works quickly once you add the batter.<br />
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I use a small ladle to add my batter to my hot pan, immediately swirl the batter to create a very thin pancake or crepe. I return it to the heat and watch the edges get start to curl. I use a soft spatula and flip it over once. I remove the crepes to a wire cookie rack and let cool. Once they are cool then you can stack them on top of each other and serve. We rarely have leftovers, but when I do, I wrap them tightly and store them in the refrigerator.<br />
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<span style="font-size: large;"><b>3 Ingredient Crepes</b></span> #vegan<br />
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1 cup flour (wheat or white) I personally use a half and half blend of wheat and white<br />
1 cup of nondairy milk (almond, cashew, coconut, etc...)<br />
1 flaxseed meal egg SEE BELOW<br />
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1. Make the flaxseed meal egg first. 1 tablespoon blended with 3 tablespoons of warm water. Stir and let sit for a few minutes.<br />
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2. Combine all three ingredients and blend well. For best results let sit for 30 minutes. If you are in a hurry, it will work, but may take a few practice crepes to get it perfect.<br />
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3. Heat pan. I use a pastry brush to oil the hot pan each time I add batter to the pan. This helps it to not stick. I do this even in my nonstick pan. The recipe does not contain any oil and it needs the added help to ensure the crepe stays in one piece.<br />
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4. Remove from pan and let cool. Stack when ready to serve. Serve with fruit, syrup, cinnamon and sugar, coconut whipped cream, etc...<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-30941401898251067102017-09-05T00:00:00.001-04:002017-09-14T21:47:35.311-04:00Avocado Bowl #vegan<div class="separator" style="clear: both; text-align: center;">
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Simply food is good food. I like making this dish because it is made with things I usually have on hand. We always have a pot of rice, ripe avocados, and cucumbers. <br />
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The combination of the avocado with the rice and sesame seeds reminds me of an avocado sushi roll, minus the nori wrapper. Although, I have minced up a nori sheet in the past and sprinkled it on top.<br />
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I usually drizzle soy sauce and make up a small bowl of Sriracha mayonnaise to add some spice.<br />
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<b><span style="font-size: x-large;">Avocado Bowl</span></b> #vegan<br />
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To make you will need:<br />
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-cooked rice<br />
-one ripe avocado, sliced<br />
-sesame seeds<br />
-half a cucumber, cubed<br />
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Optional items are:<br />
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-soy sauce (highly recommend this)<br />
-Sriracha Mayonnaise<br />
-nori sheets, chopped up finely<br />
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1. Warm rice, add ingredients. Add sauce(s) and eat.<br />
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2. Taste the umami!Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-74197962653177150672017-08-29T00:00:00.000-04:002017-09-09T20:51:59.974-04:00Pickled Dandelion Greens and Stems<div class="separator" style="clear: both; text-align: center;">
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I recently started making pickled dandelion greens. I hated to waste the stems. I often threw them out because they are bitter when eaten raw. I didn't know what else to do with them until I thought to add them to the leaves and pickle the whole stem.<br />
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I discovered that the brine cut through the bitterness of the raw stem and created the right amount of stability to add zing to our hummus and dip experience. In the pickling, I include whole garlic cloves and red onion slices. I also used the fresh dill from my window herb garden.<br />
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I first read about how important dandelion greens our in our diet years ago. The hard part is now knowing what is good for you to eat, but actually convincing your family to eat it. This is the first time that we have all enjoyed our dandelions. In the past, I have sauteed them with success. I treat them like I would any other leafy green.<br />
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There is a variety of dandelions to be purchased or grown. The variety I find in the grocery store is not the type that grows in my yard. Although we could eat them I choose not to because the previous owner used chemicals on the yard. If you choose to collect or forage for dandelions in the wild, keep in mind the location and how they have been treated. </div>
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<b><span style="font-size: large;">Pickled Dandelion Greens and Stems</span></b><br />
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1 bunch of dandelion greens, washed and sliced (see photo)<br />
1 small red onion, sliced<br />
Fresh dill<br />
Raw garlic cloves<br />
water<br />
white vinegar<br />
sugar<br />
salt<br />
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1. Chop dandelion greens and stems and red onions. Peel the garlic and leave whole.<br />
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2. In a container of your choice, add dill, greens, onion, and garlic. Fill the jar 1/4 full with white vinegar. Fill the jar within 1 inch from the top with water. <br />
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3. Add 1/2-3/4 cup sugar (depends on how sweet you like your brine) and 1-2 tablespoons of salt.<br />
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NOTE: This is an easy way to make brine for any jar you use. This gives you the freedom to pickle small and large batches. You can heat the brine before adding it to your ingredients. I personally don't because I like the bit of crunch they maintain when I use a cold brine.<br />
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4. Let pickled dandelions marinate for a full day. I say this because dandelions are tough. They need the extra time to brew. They will last 2 weeks in the fridge. NOTE: You can test the brine a few hours into the process to see if you wish to add more sugar or salt. I believe that there is not a perfect recipe because our taste buds are all different.<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-47986591061021688692017-08-08T00:00:00.000-04:002017-09-09T20:57:49.479-04:00Mushroom Risotto #vegan<div class="separator" style="clear: both; text-align: center;">
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Mushroom Risotto is a family favorite. We love the creamy texture of this dish. It warms our bellies on those cold days while living at the beach. Normally we would be eating this more in the winter months but this year, it's cold. The beach is cold, windy, and most days, misty. Last year we had beautiful weather and this year is different. </div>
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To escape the cold we have been leaving the area and camping in Bend, Oregon. We love Bend. We were there two weeks ago and it was 95 degrees. AHHHHHH...that felt so good. So good, in fact, we just scheduled another week.</div>
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Making risotto is not as quick as throwing rice in the rice cooker. It takes some time. Just clear your schedule for about 25 minutes and devote the time to bringing this creamy and filling dish to your family's table. The key to making risotto is adding enough liquid to ensure the rice is not crunchy. I personally do not like the rice to have a bite to it. I want mine to be a smooth bite.<br />
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This is a vegan recipe. I have chosen to use a vegetable stock, no cheese, and fresh vegetables from our local Farmer's Market. I will say that I used Miyoko's European Style Butter to saute the vegetables and it added a depth of flavor to this dish.<br />
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**This is not an ad. All of the products I mention are simply because I use them in my kitchen and they are what works best in our menu planning.<br />
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Next time I will be making the risotto with corn. MMMM...now I want Corn Risotto.<br />
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I use the Braggs Amino Acids at the very end to add a robust flavor. I hate to say the word "meaty" but that is what it does in my opinion. We use a lot of vegetable stock and sometimes it is nice to have a different flavor and this provides that. This dish with the mushrooms and black pepper pairs nicely with the "meaty" flavor of the amino acids.<br />
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<span style="font-size: large; font-weight: bold;">Mushroom Risotto</span> #vegan<br />
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Makes about 4 cups.<br />
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Ingredients<br />
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2 tablespoons vegan butter or oil, see comments above<br />
1/2 zucchini, diced small<br />
1/2 medium onion, diced small<br />
1 teaspoon minced garlic<br />
1.5 cups Arborio Rice (risotto rice)<br />
4-6 cups vegetable broth<br />
1 small can of pre-cooked mushrooms, drained<br />
1-2 tablespoons Braggs Amino Acids<br />
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1. In a heavy dutch oven (I use Le Creuset), heat vegan butter. Add the zucchini and onion. Saute until clear, about 3-4 minutes. Add the garlic and saute for 1 minute more.<br />
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2. Add rice and lightly brown rice. Warm the broth/stock in a separate pan and have near by with a ladle. Prepare to stay at the stove until this dish is done. The risotto will stick if you do not stir constantly.<br />
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3. Ladle one scoop at a time to the rice mixture. Stir until absorbed and then repeat. Stir, add broth, stir, add broth, repeat. Do this until the rice is creamy and soft. HINT: My rice tripled in size when it was close to being finished.<br />
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4. Add the amino acids and mushrooms. Continue adding broth until risotto is complete.<br />
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5. Serve immediately or store in a covered container in the refrigerator. Warm to serve left overs.<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-19599359413728137572017-08-01T00:00:00.000-04:002020-03-24T09:54:43.447-04:00Aquafaba Mayonnaise #vegan<div class="separator" style="clear: both; text-align: center;">
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This recipe really excites me! </div>
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I've been making this mayonnaise for about two years. It really does taste, feel and look like mayonnaise. I guess that's because, to me and my family, this is our vegan mayonnaise. </div>
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We use it on and in everything that calls for mayonnaise. What makes it so special to me is it taste just like mayonnaise used to taste when I was a kid. It could be my taste buds have changed but the mayonnaise, especially the vegan mayonnaise on the market, is bland and boring. This has a hint of lemon, a touch of garlic, and a slight twang of salt. </div>
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We have a friend staying in our home and he is slowly being introduced to all types of new flavors and foods. This is his favorite! Just the other day he had a good laugh. He said, " I can't believe that I love fresh tomato on sliced bread with VEGAN mayonnaise." </div>
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What is aquafaba? It is the liquid that comes in a can of garbanzo beans or white beans. I have used the liquid from great white northern beans too with great success. I personally do not notice a change in flavor if I use different liquids from different canned beans. You can also make the beans from scratch and save the liquid. I have yet to try this method. If you google aquafaba you will be directed to a variety of recipes. For me, I think egg whites describe what it looks like best. The liquid has the same consistency and reacts the same in similar situations. So far, I only have used the aquafaba to make this mayonnaise. Others have made meringue, frosting, omelets (egg free), cookies, cakes, etc...The list is getting longer and longer and for that, I am so excited.</div>
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As far as the oil goes, you can use a variety of oils to achieve slightly different flavor profiles. I personally have used Algae oil from Thrive, a light olive oil brand, avocado oil, and coconut oil (melted). HUGE SIDE NOTE: if you decide to use coconut oil, then prepare for the mayonnaise to become hard in the fridge. Not all is lost though. This happened to me. I simply warmed it up, stirred it, and then took my stick blender and re-whipped it to perfection. I did this twice and each time the mayonnaise was successfully whipped to mayonnaise perfection. </div>
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I really like the flavor profile when using the refined coconut oil. I might use this oil if I am making a small batch and I know that it will all be eaten that day or night. </div>
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Eating only plants allows me to be creative in the kitchen, even more so than before when I ate meat, dairy, cheese, and eggs. I have to get creative with flavor profiles and ingredients. Some times I see myself as a mad scientist speaking a foreign language. This happened last week. In my excitement of sharing our plant based lifestyle with others, I decided to start a monthly potluck dinner for those who are transitioning to plants only, are already vegan, or have questions of where to begin. Everyone is welcome. At our first meeting, we had three people. Two were brand new. I started rambling about ingredients, techniques, and recipes. I could tell that I was losing them and I had to back up a little bit. The ingredients alone are quite foreign to those who don't prepare plant based foods from scratch: nutritional yeast, amino acids, aquafaba, miso paste, etc....<br />
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We are excited to meet next month. I met two new people today at the grocery store while standing in line to pay for our groceries. She looked at me and noticed that our purchases were very similar. I asked them if they were vegan. They said YES. I invited them to our meeting next month along with their daughter. I love to teach and share my ideas. This gathering is a place for us to find a community of like minded souls, to share in this journey, and to build a strong foundation for helping those who wish to also eat plants only.<br />
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Today while at church a lady said to me that it must be hard to be vegan at the beach. I had to think about that for a minute. I replied, "not really." I don't crave seafood anymore. I don't want to kill animals. I believe living at the beach is the perfect place to practice a plants only lifestyle. I see the animals in our area not merely as food anymore. I see them as a friend. <br />
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<b><span style="font-size: large;">Aquafaba Mayonnaise</span></b> #vegan<br />
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1/2 cup aquafaba (the liquid from a can of garbanzo beans)<br />
1 1/2 cups of your favorite oil in liquid form<br />
1 teaspoon apple cider vinegar<br />
1 teaspoon lemon juice, fresh if possible<br />
1 teaspoon powdered mustard<br />
salt--start with 1 teaspoon and then add/taste, repeat<br />
2 teaspoons minced garlic from a jar (raw garlic will be too strong)<br />
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TOOLS: A <a href="https://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI">stick blender</a> is the only thing I have ever used to make this mayonnaise. Trying anything else may deliver different results. <i><b>(The link is not an ad, it is only to show you what I mean when I say stick blender). </b></i><br />
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1. I use a quart canning jar because this recipe will make about 2-2.5 cups of mayonnaise. Our family uses one quart a week. Add the aquafaba and all ingredients EXCEPT the oil. Blend on low until bubbly.<br />
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2. Slowly start adding the oil. I have a way of holding the measuring cup on the rim of the canning jar and letting the oil <b><i class="">sssllllooooowwwwllllyyy</i></b> drizzle into the aquafaba mixture. This takes about 8-10 minutes. BE patient. It will be very loose, and then suddenly it will come together. More oil will make the mayonnaise thicker.<br />
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3. As you go, periodically taste your mayonnaise. Add more salt, lemon, garlic, or mustard powdered based on how you and your family want your mayonnaise to taste. Our family likes it to have a slight lemony flavor with a hint of garlic.<br />
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4. When finished, refrigerate. It should stay thick, unless you used coconut oil, for up to 7-9 days. <br />
<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-61986492732167107922017-07-17T12:50:00.001-04:002017-11-30T11:01:54.312-05:00Oatmeal Raisin Cookies #vegan<div class="separator" style="clear: both; text-align: center;">
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According to my kids, I have committed a royal sin.<br />
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I announced I made cookies. <br />
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Now you would think that Mom making cookies is a good thing, right?<br />
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I have learned that not all cookies are the same.<br />
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If, and only when, they contain chocolate will they ever be deemed "a cookie" in my home. <br />
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Finnley schooled me on exactly what constitutes a "real" cookie. Keep in mind she is three. Her favorite saying of late is: "I'm outta here." I haven't the slightest idea where she is learning these things but they are funny coming from such a small human being.<br />
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I explained to her when she woke up that I made cookies. Oh, she was excited! She ran to the kitchen. Reached her tiny hand to the top of the counter and grabbed the first one she touched. As she brought it to her mouth she stopped. She looked at me and cried with frustration. I had not made a proper cookie. There wasn't a single chocolate chip present. She quickly returned the cookie and said, "I'm outta here."<br />
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Maybe this isn't a kid cookie. But, when I take these cookies to a function with adults, they love them and some kids gobble them up too. The cookies are soft on the inside and crispy on the edges. I personally think they are a bowl of oatmeal just in a cookie form. To be honest, sometimes I get tired of eating oatmeal.<br />
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I never get tired of eating these Oatmeal Raisin Cookies.<br />
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<span style="font-size: large;"><b>Oatmeal Raisin Cookies </b></span><br />
Makes 24-36 cookies, depends on size of cookie scoop<br />
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Ingredients<br />
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2 flax meal eggs (1 Tbsp flax meal/3 Tbsp warm water)<br />
1/2 cup vegetable oil<br />
1/2 cup brown sugar<br />
1 cup of flour (white or wheat)<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 1/2 cups old fashion oatmeal (uncooked)<br />
1 cup golden raisins<br />
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1. Preheat oven to 350. Line a cookie sheet with parchment paper.<br />
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2. Prepare flax meal eggs and let sit for 3-5 minutes.<br />
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3. Add remaining ingredients to a medium bowl. Stir to mix well. Add flax eggs. Mix together until well combined.<br />
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4. Use a cookie scoop and space cookies 1 inch apart. The cookies do not spread. They will puff up and outward. I can get 15 scoops on each cookie tray.<br />
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5. Bake for 9-10 minutes. We like ours a little under cooked. If you want a crispier cookie then bake a few minutes longer. Remove cookies to a cookie rack and let cool. Keep unused cookies in an air tight container.Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-75953135987407576732017-03-08T15:01:00.002-05:002017-03-08T15:01:41.073-05:00Veggie Puff Pastry Pockets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GtiyXHA6MwqjkgW-ArYORDxupbA6FkZuxeaaBdlbfEHvAOz2A1YcvglfikeA1bPQLQfKeOFKpBK0R6zpi8tTl2RCsFuQlnoXnPv5hcx3qDeuo5UCcfQ9e91X25MfVqq9mlVXXwFUgyZc/s1600/IMG_20170307_074559_975.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GtiyXHA6MwqjkgW-ArYORDxupbA6FkZuxeaaBdlbfEHvAOz2A1YcvglfikeA1bPQLQfKeOFKpBK0R6zpi8tTl2RCsFuQlnoXnPv5hcx3qDeuo5UCcfQ9e91X25MfVqq9mlVXXwFUgyZc/s640/IMG_20170307_074559_975.jpg" width="640" /></a></div>
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Did you know that Puff Pastry does not have any animal products in it? There are a few foods that are vegan by chance and this happens to be one of them. I found the information on several other sites but this link will show you the specs so you can see for yourself. <a href="https://www.campbellsfoodservice.com/product/pepperidge-farm-frozen-puff-pastry-sheets-10-x-15/">Partridge Farm Puff Pastry</a></div>
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We don't eat a lot of puff pastry in our home because we do strive to eat more whole foods than processed food, but let's get real. I go to school full time, hubby works full time, and we simply don't have a lot of time to prepare long and laborious meals. This is a quick meal on those extra busy family days.</div>
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I make this veggie mix that we often eat on grilled sandwiches or separately as a salad. You can find the recipe at this link <a href="http://www.simply-gourmet.com/2011/07/14-veggie-melts-oh-my.html">http://www.simply-gourmet.com/2011/07/14-veggie-melts-oh-my.html</a>.</div>
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Basically I have combined onion, cauliflower, carrots, and celery along with salt, pepper, and your favorite mayonnaise. I am currently in love with Wildwood Aioli which is egg free!</div>
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These two items, the puff pastry and the veggie melt mix, happened because I had both of them on hand and the stove was already preheated from baking something else.</div>
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I adjusted the heat to 450 degrees to accommodate the Puff Pastry temperature requirements. I had a bit of fun experimenting with different shapes and styles. I wasn't sure which way would work best. In the end, I went with the smaller hand held size and kept all of the veggie mix inside. I took my fork and stabbed a few holes to let the steam out as they cooked. You can see from the photo below that the cheese oozed out on a few but each bite still felt cheesy to me.</div>
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I will tell you that one recipe of the Veggie Melt mixture will make more than one box of Puff Pastry can handle. I would recommend halving the cauliflower mixture.</div>
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To prepare the Puff Pastry I let it sit out on the table for 40 minutes to thaw. I opened each piece and cut them into thirds and then cut those pieces in half. Each sheet of Puff Pastry gave me six pieces to fill.</div>
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The Veggie Melt recipe did not have cheese in the recipe. I added a cup of cheese (vegan, cheddar, jack, etc...) and grated a little bit more to add inside each pastry pocket.</div>
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Holding the puff pastry in my hand, I gently put a spoonful of filling a bit more cheese, and folded it in half. This can be messy! Seal the edges and take a fork to cross the edges too. This secures them nicely. Stab a few holes in the top of each one. Add to the cookie sheet. Bake until golden brown. I baked them for 20 minutes, rotated them and added 10 more minutes. (Honestly I think my oven needs to be looked at.)</div>
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The pockets came out perfect and we gobbled them up! They reheated really well the next day too.</div>
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-69844788366081769492017-02-14T00:00:00.000-05:002017-02-14T00:00:01.080-05:00Cipollini Onion Vegetarian Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDDYmaS4OchGuA2vxlK39YQXJDcSZ6GxyZpLqS2rJE65Pc6jdz6tFhKm116b4acdYGFRkiK4Nv_B1jYYIh_ZCxS-Z8Cr3YUpzAYQA6fwM3qcgFBI7cyPE-lRZayk63JIcgD_TMKY1d94s/s1600/IMG_20170119_184235_898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDDYmaS4OchGuA2vxlK39YQXJDcSZ6GxyZpLqS2rJE65Pc6jdz6tFhKm116b4acdYGFRkiK4Nv_B1jYYIh_ZCxS-Z8Cr3YUpzAYQA6fwM3qcgFBI7cyPE-lRZayk63JIcgD_TMKY1d94s/s320/IMG_20170119_184235_898.jpg" width="320" /></a></div>
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This sandwich is my new favorite. Why I never added these little sweet/tart onions before I don't know. But I do know now and they are added regularly to all of my vegetarian sandwiches.</div>
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These little onions are pronounced (<span style="font-family: inherit;"><em style="background-color: white; box-sizing: inherit; color: #423e3d; font-size: 15.5px;">chip-oh-lee-knee</em><span style="background-color: white; color: #423e3d; font-size: 15.5px;">)</span> and are naturally sweet and white. The onions in my pictures are marinated and have an added flavor profile with tart and sweet results. I buy my onions from our local grocery store. They are found in the olive section. I have bought these before at Whole Foods too.</span></div>
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<span style="font-family: inherit;">If you decide to buy these little morsels be prepared to encounter some peeling issues. <a href="http://www.cookinglight.com/cooking-101/techniques/how-to-peel-cipollini-onions">Cooking Light </a>has a nice piece about how to deal with the skin.</span></div>
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You can see from the picture below that adding them to your sandwich is easy. They are a little bit slippery-so be prepared. I slice the amount I need and then add them to the bread first. The bread kind of holds them on the sandwich. I also use my favorite plant based mayonnaise. <i>Recipe coming soon for the mayonnaise.</i></div>
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Of course, add as many as you want but I like to add a few more options to my sandwiches. For this sandwich I added: avocado, tomato, spinach, red onion, crispy jalapeno's, and orange bell pepper. Basically I want to eat the rainbow so I choose the ingredients that reflect that.<br />
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For the bread, I buy from our local bread shop a sour dough variety that is delicious. The name of it is Panini and the shop is small, smells amazing, and has really good baked goods.<br />
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This sandwich is not hard. I just wanted to share with you my new found obsession for these little onions. They are an easy addition to any sandwich or bagel.<br />
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Eating vegetable sandwiches can get boring if you stick to the same basic ingredients and this is why I am always on the hunt for additional toppings.<br />
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ENJOY!<br />
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SherronSimply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-59668181780239381692017-02-12T00:00:00.000-05:002017-09-14T21:57:32.439-04:00Black Quinoa Tamales #vegan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kBq8zbhqISL5eJWLAYfb48M1tMKmm3U0kJQ6DZIvJQe5iKqUtTEfDrycfMHTEhdWp17jOCDgVObxJ3RjK9rx9WriGZEZ0mnFoeHkd2qmNu5ibj6FuTpb6jMkX5y8sYtihcyz30jVMmF9/s1600/IMG_20170105_165620_178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kBq8zbhqISL5eJWLAYfb48M1tMKmm3U0kJQ6DZIvJQe5iKqUtTEfDrycfMHTEhdWp17jOCDgVObxJ3RjK9rx9WriGZEZ0mnFoeHkd2qmNu5ibj6FuTpb6jMkX5y8sYtihcyz30jVMmF9/s640/IMG_20170105_165620_178.jpg" width="640" /></a></div>
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Who doesn't love tamales? Well, everyone at my house can't get enough of them when we make them. The problem is that we don't eat them that often because we don't eat a lot of meat anymore. I got to thinking why couldn't I make them with a plant based filling? Guess what? You can.</div>
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I recently had black quinoa for the first time. It has a milder flavor profile to me. The white quinoa seems bitter even after I rinse it multiple times. This became my base. I added a can of drained and rinsed chickpeas, sauteed red onions, a bit of green onion for color, cumin, chopped cilantro, chili powder, salt, fresh minced garlic, fresh lime juice, and pepper. No recipe was used. I literally added, tasted, added some more, and tasted again. See picture below.</div>
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Honestly, the filling could be eaten on its own as a salad. I made the masa using the recipe on the package of Masa Corn Flour. It worked like a charm. If you want to see a recipe for the dough this site will help you: <a href="http://www.mexicoinmykitchen.com/2015/02/how-to-make-easy-hot-tamales-using-corn.html">HERE for the tamale dough</a>.</div>
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I make the filling, soak the cornhusk, and make the dough about the same time. The cornhusk need time to soften a bit, the flavors in the filling can sit and marry, and then the dough can rest for a while too according to directions on package.</div>
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When your ready to assemble, gather a few things: a cookie tray to stack them up, your masa dough, your filling, and find a work space. I use a cutting board. Take a few cornhusk and shred them into smaller pieces to use as ties on the end of each side of the tamale. See picture below.</div>
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Spread the dough on the cornhusk. Add the filling. This is how I do it: I roll from one side until the sides meet and then make sure they are sealed. It works. Wrap the cornhusk around the tamale and secure the ends.</div>
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I have a huge stock pot to steam the tamales in. I add enough water to sit below a rack that I place in the bottom. I layer the tamales so that the steam can easily get around each of them. See picture above. I let them steam for a few hours. I add water about every 30 minutes to make sure that my pot does not go dry.<br />
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I remove the tamales when they are done. I serve them on the cookie tray. We like ours with ketchup.<br />
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These tamales reheat well the next day. For our family of six I usually make about 30 tamales.<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-6792216184500219862017-02-02T10:26:00.003-05:002017-10-05T09:47:39.674-04:00Fried Udon Noodles with Sesame Seeds<div class="separator" style="clear: both; text-align: center;">
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I have been making homemade noodles for a long time. They taste better. Our family enjoys the process of working with the dough. My kids think its cool to get their hands in the dough. Homemade noodles are a bit time consuming because you do have to prepare the dough a few hours before dinner. This allows the dough to rest. </div>
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This is a list of some of the homemade pasta recipes on the blog:</div>
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<a href="http://www.simply-gourmet.com/2014/06/homemade-cheese-tortellini.html">Cheese Tortellini</a></div>
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<a href="http://www.simply-gourmet.com/2014/08/cheese-filled-ravioli-gluten-free.html">Cheese Filled Gluten Free Ravioli</a></div>
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<a href="http://www.simply-gourmet.com/2012/03/129-spinach-pasta-by-bellalimento.html">Spinach Fettuccini </a></div>
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<a href="http://www.simply-gourmet.com/2014/07/homemade-pasta-glutenfree.html">Gluten Free Pasta</a></div>
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<a href="http://www.simply-gourmet.com/2012/01/104-homemade-pasta-and-raviolis.html">Ravioli's </a></div>
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Yep. We like our pasta and I make a lot of it for my family.</div>
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A friend of mine posted about this new cookbook by Morimoto that introduced Japanese cooking to the home cook. I love Japanese food and had to have this book. It's beautiful. I bought the book not knowing what to expect because I have other Japanese cook books that are filled with ingredients that I can't easily get here in Newport. Not this book. He sticks with easy to find ingredients and basic recipes. I really enjoyed the photography, the easy recipes, and his story that he shared in the beginning of the book of his training and early family life. Oh, by the way, this is not an ad for his book. This is just me telling you about his book and why I love it.</div>
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We usually buy Udon noodles from our local Asian market here in town. I buy them frozen. When I saw his recipe I knew that I wanted to give this a try. They were easy to make. The dough is three ingredients: water, flour, and salt. The pasta dough does need to sit for an hour before you roll it out but we had plenty of time in our day so this was not a problem.<br />
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Once the dough was rolled out I used a very sharp knife to cut the noodles into long strips. I recommend having a long straight edge knife and lots of flour. I boiled my water. These noodles are thick so they do need to boil for 12 minutes. They puffed up and came out perfect.<br />
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I heated a small amount of vegetable oil, with a dash of sesame oil, some sesame seeds, and tossed my noodles into a very hot pan. I fried the noodles for about 5 minutes and sprinkled them with soy sauce. Served hot with our homemade <a href="http://www.simply-gourmet.com/2011/11/90-simple-gyozas-dumplings.html">GYOZAS</a>. Dinner was delicious this night.<br />
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In addition to serving the noodles with a splash of soy sauce, I also put a few sauces that we like to eat with our noodles on the table, for our guest to pick and choose, like: plum sauce, sweet and spicy sauce, and tonkatsu sauce.<br />
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I do not have permission to share the full recipe on my blog as this is a personal choice to write about his cookbook and not a sponsored event, but Steamy Kitchen has a review along with permission to share the recipe on their site.<br />
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Follow the link to get the recipe for Homemade Udon Noodles by Chef Morimoto <a href="http://steamykitchen.com/43189-homemade-udon-noodle-recipe-morimoto.html">HERE</a>.<br />
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I do hope that you try making homemade pasta and definitely try frying the noodles up with a little bit of sesame oil and sesame seeds. They are fat, chewy, and oh so yummy!<br />
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We ate the noodles so fast (they are best hot) that I did not have a chance to snap a picture of the finished noodle dish. I will making these again in the future and will update the post with a picture at that time.<br />
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Finnley likes to help in the kitchen too. This little video is her working with some flour as I was preparing the udon noodles. Apparently, her batch needed a bit of air.Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-1297060968688643372017-01-30T11:45:00.002-05:002017-01-30T11:45:17.948-05:00Children's Sakura Party-Isabella Turns 10<div class="separator" style="clear: both; text-align: center;">
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Isabella turned 10 over the weekend. She is so excited to be in the double digits. I'm not sure why but she thinks that double digits makes her a bit more grown up. I am encouraging her to not grow up so fast--wish me luck! <br />
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Isabella loves Japan. I am not surprised. Her dad speaks Japanese because he lived there as a kid and again as a young man. She is currently learning to speak Japanese herself. She wants to go to school in Japan. <br />
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Her theme this year is centered around the cherry blossoms that Japan is so popular for. We have seen the <a href="https://en.wikipedia.org/wiki/National_Cherry_Blossom_Festival">cherry blossoms bloom in Washington DC that were gifted to US on March 12, 1912. </a> We are going to <a href="https://www.pdxmonthly.com/articles/2016/3/1/it-s-not-spring-till-the-cherry-blossoms-pop">Portland in March to see the Japanese Gardens</a> and waterfront trees, and hopefully, view the cherry blossoms during their blooming season.<br />
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The party was easy to plan. The things I did to decorate were fairly easy to assemble at home or purchase from your local craft store.<br />
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To get the party started, I used a free online evite to send the parents emails. This allowed the parents to RSVP, ask me questions, and I was able to send out thank you cards after the party. This is a simple and efficient way to handle the invites.<br />
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<b>I made:</b><br />
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1. A center piece of Cherry Blossom sprigs. I bought these from two different stores. I used a glass vase that I purchased on clearance at a local store in town. Inside the vase I added beach glass and shells because our home is a beach themed home. I bundled the sprigs together and placed them in the center of the vase and poured the class and placed the shells around it to hold it up. I separated the sprigs so that the fanned out and made a beautiful focal point for our table.<br />
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2. I made origami (paper toys) to scatter at the base. We are working on our 1000 crane project and this was perfect for the party.<br />
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3. I made the gift bags. I bought plain white bags (10/1.00) and cherry blossom stickers. Each bag had a few on the outside. We bought Japanese themed goodies to go inside: chopsticks, ramen, candy, and a panda rice paper balloon.<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOLstQ1vjgSNkGSDUo0Z5kj6O4Z6c0i8sDPQzxf7sLc30Fz7W8BrOYyRBjNx3FM1-yQHcgkxW75v1BuHowMY-GL9XT5kZ9FOhjPJ18unXAGLjmpmW-hJKsX1h6LE_zdG1XrL9C_146ZpL/s1600/IMG_20170129_105731_978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOLstQ1vjgSNkGSDUo0Z5kj6O4Z6c0i8sDPQzxf7sLc30Fz7W8BrOYyRBjNx3FM1-yQHcgkxW75v1BuHowMY-GL9XT5kZ9FOhjPJ18unXAGLjmpmW-hJKsX1h6LE_zdG1XrL9C_146ZpL/s200/IMG_20170129_105731_978.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRyF2WMW5MWAi-XHymxU4CIcKgbxQg2V6AnoWevlBEjcOcAv6Nl5dIJvvvXVzPaqdedhsLsZwosncAttcGjruDDNmbxksotfPEfUvREDTqPkYkJcSRTbVJuoxbGH4hvI1Gx42c0R3D40J/s1600/IMG_20170129_105806_876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiRyF2WMW5MWAi-XHymxU4CIcKgbxQg2V6AnoWevlBEjcOcAv6Nl5dIJvvvXVzPaqdedhsLsZwosncAttcGjruDDNmbxksotfPEfUvREDTqPkYkJcSRTbVJuoxbGH4hvI1Gx42c0R3D40J/s200/IMG_20170129_105806_876.jpg" width="200" /></a></b></div>
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4. I made cupcakes. I bought the pink flowers at a local craft store. This was a project that we did together so that Isabella felt a part of the party plans.<br />
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<b>The things I bought:</b><br />
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1. I bought a Japanese curtain with cherry blossoms and puppies. I cut this in half and used it to decorate the tables as a table runner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzBYj5faJpfFSZwkLSYwS0fDDynQn5HezcAV_NlVuXHjfKqe9w3pAqe38bu6oKBc01_Aq_XkhMH2MMItUtXeXE5AJb8WY87QlW-WjHTsWWP4MqoXktJacz7YBgej64zVYWNi-RhtzHWZC/s1600/IMG_20170129_105707_473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihzBYj5faJpfFSZwkLSYwS0fDDynQn5HezcAV_NlVuXHjfKqe9w3pAqe38bu6oKBc01_Aq_XkhMH2MMItUtXeXE5AJb8WY87QlW-WjHTsWWP4MqoXktJacz7YBgej64zVYWNi-RhtzHWZC/s320/IMG_20170129_105707_473.jpg" width="320" /></a></div>
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2. I bought Japanese sodas from our local Asian market (gotta support local businesses).<br />
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3. I bought a dozen hot pink lanterns. These were much cheaper than buying balloons. I used fishing line to attach them to my ceiling fans and lights.<br />
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4. We bought chalk, origami paper for a craft project, and the goodie bag items mentioned above.<br />
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<b>What we did to entertain the girls:</b><br />
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1. I taught the girls to make some origami toys: a piano, kimono, and the crane.<br />
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2. Cory taught the girls to speak to ten in Japanese.<br />
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3. We let the girls play outside and ride bikes, jump on the trampoline, and use chalk in our driveway.<br />
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4. They sampled a few foods from Japan.<br />
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5. They watched Kiki's Delivery Service. A cute film about a young girl becoming a witch and setting off on her first big adventure.<br />
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The party was simple. Several of the girls stated,"this was the best birthday party ever".<br />
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Now that feels good as a parent when you can provide a wonderful experience for your child's friends.<br />
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-16424498871210347162017-01-26T11:08:00.002-05:002017-01-26T11:11:17.367-05:00Sweet Potato Tacos<div class="separator" style="clear: both; text-align: center;">
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Mini tacos are the best.</div>
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I bought these 4in round corn tortillas from Fred Meyer and can't stop using them. I thought for sure they would be too small but the reality is they are just right. </div>
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Sweet Potatoes make a great alternative filling to meat. The sweetness countered with any spice you add to your taco sets the tone for a yummy experience. </div>
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The sweet potatoes can be baked the day before and reheated for a quick and easy dinner on the go or midnight snack. School keeps me up at night and midnight snacks are once again something I contend with. </div>
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The cool thing about tacos is they can be layered with a variety of toppings to create a variety of flavor profiles.</div>
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Some of my favorite toppings are: avocado, lettuce, onion, tomato, Chalula, jalapenos, black olives, and cheese. (Use vegan cheese if you need to.)</div>
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Overall, the mini's are just fun! They look cute on your plate and are just the right size to hold. A couple of bites and your done. On to the next one. </div>
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To prepare my sweet potatoes I preheated the oven to 400 degrees. Cubed them about all the same size and tossed them in a bowl with: oil, salt, pepper, garlic, and onion powder. Baked until crispy on one side. My oven took about 45 minutes.</div>
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The tortilla's I heated on my cast iron griddle for a few seconds on each side. No oil needed.</div>
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I precut the toppings and grated our favorite cheese.</div>
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We each made our own taco's using which ever toppings suited our fancy at the time.</div>
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Then, we went back for seconds.</div>
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Another easy dinner idea and option for busy parents and families on the go.</div>
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ENJOY!</div>
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Sherron</div>
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<br />Simply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0tag:blogger.com,1999:blog-3978768371262580888.post-59945508191619675562017-01-17T14:20:00.000-05:002017-07-25T23:07:58.336-04:00Sushi Bowls<br />
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<tr><td class="tr-caption" style="text-align: center;">My Sushi Bowl all messy and stirred together. <br />
I like eating mine this way because each bite is a party to my taste buds.</td></tr>
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Our family has discovered a new family favorite. Sushi Bowls are a great way to use up stuff in your fridge, especially, <a href="http://www.simply-gourmet.com/2017/01/friday-13th-our-septic-nightmare.html">if you made sushi a few days ago and have left overs</a>--like we did. Visit link to see what we used.</div>
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We make rice every day. This is something we have done for years. The kids love it and it's a great easy meal when we are in a hurry. The sushi bowl starts off with a bowl of white rice. I open the refrigerator and notice I have pineapple, mango, and asparagus left over from the night before. I grab these. Then things just rolled from that point. I reach for a sheet of seaweed and using my scissors, start cutting the tiniest strips. I grab a few green onions, throw a handful of Panko crumbs, and make a small batch of Sriarcha Mayonnaise. My bowl takes on a life of its own.</div>
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My belly says thank you. That was yesterday.</div>
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Today, I make another Sushi Bowl. </div>
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Tomorrow I might make a third Sushi Bowl. </div>
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These sushi bowls are easy. Too easy for a formal recipe. Use your imagination to create the perfect bowl of UMAMI for your desired taste buds. </div>
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I used: rice, soy sauce, red bell pepper, pineapple, mango, red onion, cucumber, asparagus, sesame seeds, strips of nori (seaweed sheets), and my imagination. Use what you like. If you don't have any dietary restrictions then this will open up a few more options that our family does not do.</div>
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Cory and the kids made it home from our nieces wedding all safe and sound. That night we sat down to watch a movie while the kids were also settling in for the night. We thought Isabella had gone to bed but she surprised us with a gentle knock and opening of our bedroom door. She could not sleep.</div>
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We turned the movie off until she was tired. We talked for a few minutes about MLK's birthday on Monday. We watched his speech from 1963 and talked for about 30 minutes on an important subject. I wrote this on my Facebook page and took a picture of it. I didn't think I could remember it all again. Overall, it was a valued few minutes to help her understand some important social topics of our time and those of our past. My role as her teacher never ends. I don't punch a timecard. Moments of learning and teaching can happen at any time and I hope that I am always ready and able to use that time wisely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzxabkQSNe_eBJb2DbsA687Dva27ZTv32gHoJDrPAMnRFjmpPfB1t2cl1BF_gxitafgM5v9MtXS1D0t72qpsUc1wBz_07hgTHIE5uNUktMVMuV8ImzrN7q1TYxUyGtyDspiEXIzab8jiq/s1600/IMG_20170116_104040_478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmzxabkQSNe_eBJb2DbsA687Dva27ZTv32gHoJDrPAMnRFjmpPfB1t2cl1BF_gxitafgM5v9MtXS1D0t72qpsUc1wBz_07hgTHIE5uNUktMVMuV8ImzrN7q1TYxUyGtyDspiEXIzab8jiq/s400/IMG_20170116_104040_478.jpg" width="323" /></a></div>
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We made hot chocolate mix earlier in the day. Finnley is quickly turning into a little kitchen helper. She wants to help and I am excited to have her help. Our kids all work in the kitchen and I love this about them. They love to help cook, prepare, clean-up, and create. Cooking is a wonderful tool because it allows us to spend time with our kids, it gives us an opportunity to teach them something fun, we are able to make memories, and they are learning something that they will use their whole lives. Cooking opens doors to communicate, to laugh, and to share. I wouldn't trade those minutes spent in the kitchen with my kids for anything; priceless moments with the returns of eternal blessings.</div>
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I hope that you each have a week filled with intention, purpose, and joy. <br />
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SherronSimply Gourmethttp://www.blogger.com/profile/16113238978205491986noreply@blogger.com0