tag:blogger.com,1999:blog-55322634723168601512024-02-08T07:06:30.787-08:00Amy's Recipe ProjectNew Year's Resolution January 1, 2010: write a vegetarian cookbook. For 40 years I have been transforming recipes to suit my vegetarian diet, which I love as much as I love food. I have also transformed recipes to appeal to children, to work for vegans and people who are lactose intolerant, and to be gluten-free. The purpose of this blog is to write up my recipes and post them. After that, the next step will be to publish the cookbook. Join me on this delectable transformational adventure.Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-5532263472316860151.post-86214280063242258882017-08-27T10:58:00.001-07:002017-08-27T10:58:51.046-07:00Fruit Crumble (Gluten-free)<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I would
choose a fruit crumble over a cake every time. I almost called this recipe peach
crumble because I usually make it with peaches from my wonderful peach tree.
But you can make it with any kind of fruit or fruit combinations. Sometimes I add
walnuts or pecans to it. The trick to this sinfully satisfying dessert is the
butter, which makes it rich and extra-delicious. If
you want a vegan version, you can use coconut oil instead of butter. This is a
super treat for diabetics and people with gluten sensitivity. I love it because
it feels like eating pie but it’s much easier to do than making gluten-free pie
crusts.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-family: Arial, sans-serif;"><span style="font-size: large;">Ingredients</span></span></b></div>
<div class="MsoNormal">
<b><span style="font-family: Arial, sans-serif;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">5 c. fresh or previously frozen fruit (thaw for recipe)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">2 tbsp. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">2 c. brown rice flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">2 c. rolled oats<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">¼ c. honey combined with ¼ c. maple syrup (more if you need it sweeter)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">1 tsp. cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">½ tsp. nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">1¼ c. butter (or coconut oil or combination of both)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif";"><span style="font-size: large;">Directions</span></span></b><span style="font-family: "Arial","sans-serif";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Preheat the
oven to 350˚. Prepare the fruit (chopping, peeling, or whatever – depending on
the kind of fruit) and combine it with the 2 tbsp. of honey. Set the fruit
aside. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">In a separate
bowl combine the rice flour, oats, cinnamon, and nutmeg. Add the honey and
maple syrup combination and blend it in. Using a knife or pastry cutter, cut in
the butter (or coconut oil) until it is mixed well into the dry ingredients and
the consistency becomes crumbly. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Grease an
oblong baking dish (approximately 9 x 13). Press half of the crumble mixture
into the bottom of the baking dish. Spread the fruit evenly over the crumble,
then spread the other half of the crumble over the fruit. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Bake
uncovered at 350˚ for 30-40 minutes or until the top is golden and the fruit is
bubbly. Different fruit will take different amounts of time to bake all the
way.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">This basic
recipe works for many combinations of fruit, such as apples, pears, peaches,
plums, and berries. Mix it up and enjoy.</span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Eat well, be well, live deliciously!</span></div>
<br />
<div class="MsoNormal">
<br /></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-89378833877141021292017-03-26T16:51:00.001-07:002017-12-16T18:29:45.693-08:00Egg, Cheese, and Veg Breakfast Muffins<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">I like to
make these breakfast egg-muffins in advance and freeze them. They keep quite
well frozen, and when defrosted later they are a super-easy breakfast that
requires no preparation. I made these the last time all my adult-children came
home and they loved them. I was able to produce a delicious, complex breakfast
without spending any time in the kitchen, so I could visit with my children
instead of having to cook. My daughter called me the following week to ask for
the recipe. Here it is.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: "arial" , "sans-serif";"><b>Ingredients</b></span></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">4 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">¼ cup sour
cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">2 tbsp.
coconut flour <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">2 tbsp. brown
rice flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">¼ tsp. sea
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">¼ tsp. baking
powder <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">¼ tsp. onion
powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">¼ tsp. black
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">½ cup smoked
cheddar cheese grated<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">¾ cup vegetables
– my preferred combination is finely chopped zucchini, red peppers, chives,
parsley, and one clove of crushed garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Basil –
either 2 tbsp. chopped fresh or 1 tsp. dried<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: "arial" , "sans-serif";"><b>Directions</b></span></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Preheat the
oven to 375°. Chop the vegetables, combine them with the herbs, and steam them
until soft by placing them in a pan with a few tbsp. of water or vegetable
broth.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Blend the eggs
and sour cream together. Add the cheese, coconut flour, brown rice flour, salt, and baking
powder. Use a slotted spoon to add the vegetable-herb mixture without adding
the cooking water (which would make the batter too wet). Stir everything well.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Pour the
batter evenly into muffin cups. Bake for 15-18 minutes or until slightly browned
and solid. Alternatively, pour the batter into a greased baking dish, bake for
20-25 minutes or until done. A knife should come out clean and the top should
be lightly browned when they are done. If you bake the recipe in a baking dish,
wait a few minutes for it to cool down and set, then cut it into squares. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">I don’t like
wrestling with muffin cups so I always make this in a baking dish. I usually
triple the recipe, bake it in an oblong baking dish, and cut it into squares
when it has cooled a bit. If you triple the recipe and bake it in an oblong
dish then it will take about 40 minutes to bake. Since I always seem to make
this recipe in advance, I wait for it to cool completely, cut it into squares,
and freeze the squares. Later, when the squares are defrosted, I warm them back
up in the oven before serving. To go with the egg-muffins, I usually roast a
tray of chopped potatoes (in squares of about one-inch) and freeze them in
advance too. The egg-muffins and potatoes make a lovely breakfast combo.<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";"> </span><span style="font-family: "arial" , sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-33385973033542325582016-05-27T12:38:00.000-07:002016-05-27T16:34:21.907-07:00Pesto Brussels Sprouts and Black Bean Pasta<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">When I decided
to reduce my intake of pasta to steer clear of refined flours and prevent
weight gain as I age, the main thing I missed was pasta with pesto. Although
pesto tastes great in other contexts, I still longed for the pasta pesto
experience. After I discovered black bean spaghetti, I came up with this
recipe, which satisfies my pasta pesto cravings. I can eat an enormous plate of
this stuff and feel great about having devoured mostly vegetables.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
Ingredients<o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">4
oz. uncooked black bean spaghetti<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Water
as per instructions on the spaghetti<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">2-3 lbs. Brussels sprouts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">¼
c. vegetable broth (or water)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">2
tbsp. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">¾
c. pesto <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">5
oz. grated Parmesan cheese for topping<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
Directions<o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Trim and
slice the Brussels sprouts into slivers. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Bring water
to a boil according to the instructions on the black bean spaghetti (may vary
according to brand).<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Put the
vegetable broth and olive oil into a deep dish frying pan. Add the Brussels
sprouts, cover the pan, and simmer on low heat for about 10 minutes until
tender but still crunchy. Use your judgment about when they are done. Do not
overcook. You may need to add more vegetable broth to keep the sprouts from
sticking to the pan. Turn them frequently. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">While the
sprouts are cooking, boil the black bean spaghetti. When it is done, drain it
and rinse it with cool water.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">When the
sprouts and pasta are cooked, add the pasta to the pan with the sprouts. It
takes some work to combine these two together. Toss them lightly until they are
combined. Then add the pesto and mix it in evenly. (See my recipe for homemade
pesto.)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">This dish
does not need to be served piping hot, but you can reheat it in the pan, stirring
frequently to prevent scorching, if you want it hotter. Add a little extra
olive oil to the pan to prevent sticking.</span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Serve topped
with grated Parmesan. (Hot pepper flakes are also tasty with this dish if you
like to spice things up.) </span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Eat well, be well, live deliciously!<o:p></o:p></span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-149567633500737362016-05-27T12:36:00.000-07:002016-05-27T16:34:12.371-07:00Brussels Sprouts with Garlic and Parmesan<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Brussels
sprouts have a bad reputation. Many people won’t go near them because they have
never experienced sprouts cooked with love. I invite you to be creative in
adding other vegetables to this basic recipe.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
Ingredients<o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">2-3 lbs. Brussels sprouts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">¼
c. vegetable broth (or water)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">2
tbsp. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">1
large crushed clove of garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">3
tbsp. chopped fresh basil (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">¼
tsp. black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Salt
to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">8
oz. grated Parmesan cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Suggested
other vegetables to include: red
peppers, mushrooms, green beans, red onions, chives<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
Directions<o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Trim and
slice the Brussels sprouts into slivers. If you are adding other vegetables,
also chop those into small pieces. Put the vegetable broth and olive oil into a
deep dish frying pan. Add the crushed garlic, basil, pepper, salt, and vegetables.
Cover the pan and simmer the vegetables on low heat for about 10 minutes until
tender but still crunchy. Use your judgment about when they are done. You may
need to add more vegetable broth to keep the vegetables from sticking to the
pan. Turn them frequently. Do not overcook the vegetables as this is the main
reason why people think they don’t care for Brussels sprouts.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";">Serve
immediately, topped with Parmesan cheese.</span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com2tag:blogger.com,1999:blog-5532263472316860151.post-70328990941972699212015-12-17T19:44:00.000-08:002015-12-17T19:44:11.237-08:00Spiralized Zucchini Noodles with Garlic and Parmesan<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I bought a contraption called a spiralizer and it changed my
life. I spiralize all different vegetables and use them instead of pasta to
make some of my favorite pasta dishes. The best one of all in my opinion,
however, is zucchini. I spiralize zucchini and put pesto on it, or just plain
olive oil and garlic, and I’m in heaven. Here is a basic spiralized zucchini
recipe. You do need the spiralizer to do this correctly. I know of no
substitute.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<div class="MsoNormal">
<span style="font-family: arial, sans-serif;">4</span><span style="font-family: Arial, Helvetica, sans-serif;"> cups spiralized zucchini (loosely packed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. vegetable broth (or water)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large clove crushed garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ c. chopped fresh basil (or 1 tbsp. dried basil)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. coarsely grated Parmesan cheese</span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Directions</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<div class="MsoNormal">
<span style="font-family: arial, sans-serif;">P</span><span style="font-family: Arial, Helvetica, sans-serif;">ut the olive oil and vegetable broth (or water) into a deep
dish frying pan. Add the spiralized zucchini, crushed garlic, and chopped
basil. Cover the pan with a lid and cook on medium heat for 4-5 minutes until
the zucchini is done to your taste. I like it a little crispy. Be sure not to
cook it too long or it will get soggy. Keep a close eye on it. When it’s done, remove
it from the heat and serve immediately. Sprinkle the cheese on top and toss it
so it melts in. You can add a little more olive oil at the end if desired.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped, fresh tomatoes are a nice addition to this dish.
Either cook the tomatoes with the other vegetables or add them raw at the last
minute. Some of my favorite variations on this recipe are 1) putting pesto on
the “zoodles,” 2) putting drained marinated artichoke hearts on the “zoodles,”
3) putting sun-dried tomatoes on the “zoodles.” You can make a colorful dish by
spiralizing a few carrots or butternut squash pieces and steaming them in with
the “zoodles.” Thinly sliced red pepper and/or mushrooms are also a great
addition. Have fun with this one!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com2tag:blogger.com,1999:blog-5532263472316860151.post-37367935342702527102015-08-29T21:47:00.000-07:002015-08-29T21:47:16.438-07:00Mango Avocado Salsa<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">You don’t
even need chips for this salsa, you can eat it by the spoonful. The mangoes
make it sweet and it goes especially well with a spicy main dish, such as beans
or enchiladas.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
mango <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
large avocado (or 2 small)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
large tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
jalapeno pepper (remove all seeds)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">¼
c. onions or scallions <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
c. cilantro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Juice
from one lime<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Cut
the mango and vegetables up into small pieces. This salsa works well if the
ingredients are coarsely chopped so don’t spend too much time trying to cut
them up into tiny pieces. Once you mix the ingredients together, set the salsa
aside in the refrigerator for about 15 minutes for the juices to flow.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-36503274547946847412015-08-29T21:32:00.002-07:002015-08-29T21:32:53.262-07:00Walnut Whiskey Cake<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">The ground
walnuts give this cake a lovely texture and the whiskey adds a super unusual
flavor. It won’t get you drunk, just happy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Arial, sans-serif;"><br /></span>
<span style="font-family: Arial, sans-serif;">2
c. brown rice flour (or whole wheat flour)</span><br />
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tsp. baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">¼
tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">4
eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">¼
c. whiskey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
c. whole milk <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">¾
c. maple syrup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
c. melted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tsp. vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
c. chopped walnuts<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Topping: 4 tbsp. butter, 4 tbsp. whiskey, ¼ c. maple
syrup</span><span style="font-family: "Arial","sans-serif";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span><br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Chop the
walnuts. Melt the butter. Combine the dry ingredients in one bowl and the wet
ingredients in another bowl. Stir the dry ingredients into the wet ingredients.
The topping can be made later while the cake is baking.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Pour the
mixture into a greased and floured tube pan and bake for 1 hour at 350°. (The
gluten-free version may take a little more than an hour. Keep testing with a
knife until the knife comes out clean.)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">When the cake
is almost done baking, melt the butter and combine it with the whiskey and
maple syrup. Bring the mixture to a slow boil (to burn off the alcohol content
in the whiskey) and then turn off the burner.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">When the cake
comes out of the oven, leave it in the tube pan and pour the butter/syrup/whiskey
topping over the cake so that it soaks in. Let it stand for 20 minutes. Then
turn the cake out on a plate. Try serving with fresh fruit, such as berries or
peaches. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Eat well, be well, live deliciously!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-12588209997785530722015-07-01T15:47:00.000-07:002015-07-01T15:47:11.305-07:00Hand-Cranked Ice Cream<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Making
homemade ice cream was one of our favorite things to do when we had a bunch of
people over while our children were growing up. We had enough people to crank
the ice cream and it was heavenly. The children loved everything about it –
cranking it and eating it. Here is a recipe that will work in old-fashioned
hand-crank ice cream makers. This recipe will yield a little bit more than half
a gallon of ice cream. Multiply the ingredients to make a larger quantity. Note
that you need to scald the milk in advance and then let it cool down, which
requires some advance planning.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Ingredients</b></span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
quarts whole milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1
c. heavy whipping cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1½
c. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">4
tsp. vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½
tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">For
the ice cream making process you will need salt used specifically for an ice
cream maker and a bag of ice.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Directions</b></span></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Scald the
milk in a large pot, allow it to cool, and then refrigerate it. I usually scald
it a day in advance and pour it into canning jars. Scalding the milk causes the
milk crystals to form into ice cream with a nice texture. The flavor will be
the same whether you scald the milk or not. I suggest you dissolve the honey
into the milk while it’s hot. You can also substitute maple syrup for the
honey, and this is runnier so will blend into the milk more easily if you don’t
dissolve it into hot milk in advance. You do have to scald the milk in advance
and cool it back down because you can’t make ice cream with warm milk. (Ice
cream will happen without scalding the milk but the texture might be less than
desirable.) <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Note that
this recipe works fine with “lactose-free” milk. There is actually no such
thing as lactose-free milk. This milk actually contains lactase enzyme to help
digest the lactose. So you could simply use regular milk and take a lactase
enzyme tablet. (The higher the fat content of the milk, the less problem the
lactose-intolerant person will have with it.)</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">To make the
ice cream, combine all the ingredients in the canister of the ice cream maker,
insert the beater, close it up. Put crushed ice around the canister and
sprinkle the salt on top of the ice. Start cranking. Usually it takes about 20
minutes to crank a batch of ice cream. When it starts to feel stiff and hard to
crank then it’s probably done. You can always open it up to check and then
close it up and keep cranking if you want the ice cream thicker.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-53052556225673997332015-06-30T10:42:00.003-07:002015-06-30T10:42:54.227-07:00Blueberry Galette (Gluten-Free)<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">This dessert
is simpler to make than a double-crust pie and perfect for a small group dinner
party. For larger groups make more galettes! This recipe works with many other
fruit fillings, such as other kinds of berries, peaches, and cherries. A lovely combo
is cherries and raspberries. <o:p></o:p></span></div>
<div class="MsoNormal">
<u><span style="font-family: "Arial","sans-serif";"><br /></span></u></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><b>Ingredients</b><u><o:p></o:p></u></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: "Arial","sans-serif";">Pastry:</span></i><span style="font-family: "Arial","sans-serif";"><br />
1¼ c. brown rice flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">¼ tsp.
xanthum gum (do not be tempted to go overboard on the xanthum gum)<br />
½ tsp. sea salt<br />
1 tbsp. maple syrup<br />
grated rind from ½ lemon<br />
8 tbsp. (4 ounces) butter (semi-soft)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">¼ c. full-fat
sour cream<br />
3-4 tbsp. cold water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"> For the glaze: beaten yolk from 1 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<i><span style="font-family: "Arial","sans-serif";">Filling:</span></i><span style="font-family: "Arial","sans-serif";"><br />
2 c. blueberries <br />
3-4 tbsp. honey<br />
2 tbsp. cornstarch<br />
Juice of half a lemon</span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, sans-serif;"><b>Directions</b></span><br /><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Pastry:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Combine the
flour, xanthum gum, lemon rind, and salt in a large mixing bowl. Cut in the
butter (using a pastry cutter or two knives) until it is about the size of
peas. Add the sour cream and maple syrup and blend in. Add cold water a little
at a time until the dough holds together (but is not sticky-gooey). Chill the
dough in the refrigerator for at least 40 minutes before rolling it out. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Filling:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Combine the
cornstarch with the lemon juice until it is all dissolved. Add the honey (or
maple syrup if you prefer). Stir together and set aside. Wash and de-stem
blueberries. Set them aside separate from the lemon juice mixture.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Preheat the
oven to 350°. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Assembly: Roll the dough out on a large cutting board
covered with a piece of parchment paper. Roll to about ¼-inch of thickness, or
about 14 inches across. Put the blueberries in the center of the circle of
dough, leaving about 2 inches of border all the way around. Fold the dough up
over the berries all the way around to contain them within the middle of the
galette. Pinch the dough as needed to seal the blueberries in the center. Dust
excess flour and dough from around the edges of the galette. Separate the egg
yolk from the white, put a drop of water in the yolk, and brush the dough with
egg yolk. Lift the parchment containing the galette and place it on a cookie
sheet. Pour the lemon juice, cornstarch, and honey mixture evenly into the
middle of the galette to coat the blueberries. Put it immediately into the oven
(before the wet ingredients soak the dough) and bake for 30 minutes or until
golden brown.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Upon removal
from the oven, allow the galette to cool for 5 minutes and then slide it off
onto a plate for serving.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">If you eat
wheat, you can make a traditional whole wheat crust rather than the gluten-free
version. It will be easier to work with, but just follow the same directions.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Eat well, be well, live deliciously!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-43574239444625498632015-03-20T16:07:00.000-07:002015-03-20T16:07:25.764-07:00Nigerian-Style Jollof Rice<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">A popular, standard dish in West Africa, jollof rice
originated among the Wolof people of Senegal and spread to many other countries
in West Africa, including Nigeria. I first read about it in a novel by a
Nigerian author and it sounded so delicious that I had to find out how to make
it. Although it is often made with chicken or fish, this is a vegetarian/vegan
version that I enjoy.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. uncooked brown basmati rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. wild rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. finely chopped onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. finely chopped red pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">15 oz.
(one can) diced tomatoes or two large chopped fresh tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp.
tomato paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp.
olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 c.
coconut milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 c.
vegetable broth (vegetarian soup stock or substitute water)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
crushed cloves of garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp.
thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp.
paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp.
coriander<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ tsp.
black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ tsp.
nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">A
couple of shakes of habanero pepper sauce (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">15 oz.
artichoke hearts (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">For the vegetable mixture, finely chop the onion and pepper
and lightly cook them in the oil for 5 minutes over medium heat then turn the
heat off. Finely chop the tomatoes. Crush the garlic. Add the tomatoes, garlic,
and tomato paste to the onion and pepper.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Bring the vegetable broth to a boil and add the rice, the
coconut milk, the vegetable mixture, and the spices. The habanero pepper sauce
can be added while cooking or it can be kept aside to be added later according
to how spicy each person wants their own rice.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Cook the rice, covered, on a very low temperature until all
the liquid is absorbed (about 45 minutes). Fluff with a fork and allow to sit
for 5 minutes. If you add artichoke hearts, put them into the rice for the last
few minutes of cooking to warm them up.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish with fresh cilantro if desired. For those who eat
cheese, this dish is delicious with grated cheddar cheese melted on top.</span></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-15634994197323622262014-06-03T10:41:00.000-07:002014-06-03T10:41:11.777-07:00Stuffed Grape Leaves (Dolmas)<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Dolmas are
perfect finger food for parties, an excellent snack, or they can be served as a
main dish. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
c. cooked long-grain brown rice or brown Basmati rice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
c. pine nuts<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1
crushed clove of garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3
tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
tbsp. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1
tbsp. fresh lemon juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
tbsp. fresh Greek oregano<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1
tbsp. fresh basil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½
tsp. onion powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
tsp. black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">35
canned grape leaves (15 oz. jar)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ c. water or
vegetable broth<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the
oven to 350°. Coat an oblong baking dish with olive oil.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">If the rice
is not yet cooked, then cook the rice – 1c. of dry rice will yield 2 c. cooked
rice. Chop the tomatoes into small pieces and combine with crushed garlic. Chop
the oregano and basil as finely as possible. Add all the other ingredients to
the tomatoes and combine with the rice. This is the filling.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Gently
separate the grape leaves without tearing. Put a spoonful of filling into each
grape leaf at the stem end and roll them tight, folding the sides as you go so
the filling will not fall out. (You may need to cut off protruding stem.) Place
the rolled grape leaves in the greased baking dish. Pour the water or vegetable
broth over them.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake covered at
350° for 20 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-45819096010677368822014-02-17T10:40:00.000-08:002014-02-17T10:40:55.370-08:00Middle Eastern Swiss Chard Soufflé <div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"><br /></span>
<span style="font-family: "Arial","sans-serif";">This soufflé incorporates
many classic Middle Eastern ingredients found in Palestinian and Israeli
cooking. The flavor reminds me a bit of spanakopita. Since I don’t eat filo
dough because of the gluten, I love to do this soufflé for that
Mediterranean-type meal.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
<span style="font-size: small;">
Ingredients</span><o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">5
eggs (yolks and whites to be separated)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
cup mayonnaise<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">4
tbsp. brown rice flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tsp. baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
c. finely diced onion <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
large crushed garlic cloves <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">4
oz. crumbled goat feta cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
large bunch of Swiss chard (about 8-10 leaves)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
c. chopped parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">¼
c. chopped cilantro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tsp. dill<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
tsp. black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">salt
to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
lemons<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
<span style="font-size: small;">
Directions</span><o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Preheat the
oven to 350°. Pull the central stems from the chard and chop it into small
pieces. Do this by placing about 3 leaves together, rolling them up, and
cutting across in thin strips, then cutting through the strips perpendicular to
chop them down smaller. Chop the parsley, cilantro, and onion. Put the chard,
parsley, cilantro, and onion into a large vegetable steamer in a large stew pot
(it’s OK if some of the veggies fall over into the water below but try to keep
as much as possible out of the water to retain minerals). Make a little well in
the top of the vegetables and put the crushed garlic in it. Steam the
vegetables for 4 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Separate the
yolks and whites. Place the whites into a mixing bowl by themselves to be used
shortly. Note that this recipe only works if the eggs are cold because the egg
whites will need to be beaten stiff. The yolks go into a mixing bowl to be
blended with the other ingredients. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Combine the
egg yolks, mayonnaise, flour, baking powder, dill, and pepper in a mixing bowl.
Press all liquid out of the vegetables, then add them to the egg yolk mixture.
Blend all the ingredients well. Fold in the crumbled feta so that it is evenly
distributed.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Shake a
little salt into the egg whites as this will help them beat up fluffy. Beat
them on high until they are stiff and stand in peaks when you lift the beaters
out. Grease a deep eight-inch round casserole dish. Add the egg whites to the
mixture of other ingredients and fold them gently together in a sort of sudsy soup.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Bake for 45
minutes at 350°. Check to be sure the soufflé is done by inserting a knife in
the middle. It should come out clean with no gooey mixture stuck to it. Bake
for longer if the soufflé is not done. You have to serve the soufflé
immediately if you want it to be admired for its fluffy appearance because it
will drop swiftly, but it will still taste delicious after it drops.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Cut the lemon
into wedges and serve on the side. Squeeze a little lemon on your portion of
soufflé for a slice of perfection.</span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-1368964003404169022014-02-16T17:49:00.003-08:002014-02-16T17:49:59.165-08:00Acorn Bread (Gluten-Free)<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Refer to the
recipe entry explaining how to make acorn meal. This is a variation on a
cornbread recipe that includes acorn meal, which gives the bread a distinctive
unusual nutty flavor.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Arial","sans-serif";"><b>Ingredients</b></span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
c. acorn meal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">¾
c. yellow cornmeal <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">¾ c. brown
rice flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">¼ c. flax
seed meal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">2½ tsp.
baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1 tsp. baking
soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">½ tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">4 tbsp. maple
syrup<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">1½ c. plain
yogurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">¼ c. water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">¼ c. butter <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Arial","sans-serif";">Directions</span></b><span style="font-family: "Arial","sans-serif";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Combine the
dry ingredients and blend well. Beat the eggs. Melt the butter. Combine the wet
ingredients. Put the wet ingredients into the dry ingredients and blend just
until moistened and no dry pockets of dry ingredients remain.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Put the
batter in an eight-inch square baking dish. Bake in a pre-heated oven at 425º
for 25-30 minutes. Insert a knife to see if it’s done and continue to bake for
a few more minutes if the inside is still wet.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Eat well, be well, live deliciously!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com2tag:blogger.com,1999:blog-5532263472316860151.post-19682035003516426152014-02-16T17:48:00.001-08:002014-02-16T17:48:29.250-08:00Acorn Meal<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I find it
comforting to know that if all the systems collapse and I have to forage in the
woods for food, I know how to make acorns edible. On the other hand, it would
be much more difficult to do render acorns edible without my food processor and
oven. Acorn meal is an exotic and flavorful addition to a number of recipes.
Refer to my acorn bread recipe for a basic use for acorn meal. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">To make acorn
meal you first collect acorns. The smaller the cap, the less bitter the acorn.
To begin with, you pound the acorn with a hammer to crack it open and then you
remove the outer shell. Once you have a stack of inner acorn meat, you throw
that into your food processor and spin it until it is ground down into a fine
meal. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">Next you must
leach the acid out of the acorns so that they are no longer bitter. Put
approximately 1 cup of acorn meal into a jar and cover it with approximately 2
cups of water. Put a cloth napkin over the top and hold it in place with a
rubber band. Let the acorn meal stand in the water. The Natives would leach the
acid out of acorn meal in the old days by letting it sit in a flowing stream of
clean water. It takes about a week to remove the acid from the acorn meal.
Change the water at least once every day. Twice is better. During the course of
the week, the water will become clearer. You can take a little taste of the
acorn meal to see if it tastes bitter, but after a week of soaking in the
water, the acorn meal should be relatively free of acid.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Spread the
acorn meal out on a cookie sheet lined with parchment paper. Put it in the oven
on a very low temperature, about 150° or 175°, for 3-4 hours until it is dry.
It will turn dark in color. You can also put the acorn meal on top of a wood
stove for a couple of days to dry out slowly, or use a food dehydrator to dry
it. Once it is basically dry, throw it back into the food processor to separate
out the individual pieces. Store it in the freezer so that it doesn’t lose
nutritional value. </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-32813037256158183252013-11-12T14:20:00.004-08:002013-11-12T14:22:39.355-08:00Sea Palm and Tofu in Coconut Milk<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Sea palm is a
form of kelp that is found only off the coast of Northern California. (It is
available from the Mendocino Sea Vegetable Company—I don’t know where else to
get it.) I feel fortunate to live in the “home” of sea palm and so I have it
readily available. If you are skeptical about eating seaweed in anything other
than sushi, then try this recipe. You will likely find yourself pleasantly
surprised. Because the recipe includes coconut milk, honey, and apple, it is a
little sweet and so it might appeal to children who otherwise would have
nothing to do with a seaweed dish. For those who find the texture of the sea
palm jarring, I suggest that you cut the strands down into smaller pieces. The
flavor (and nutritional value) of the sea palm is sensational.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">½
oz. dried sea palm<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
c. apple juice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">5
oz. firm tofu (cubed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1
c. coconut milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¾
c. grated carrot<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1
medium apple, cored and grated <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
c. chopped scallions<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
tbsp. finely chopped ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
tsp. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1
tbsp. tamari sauce (non-wheat for the gluten-free)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
tbsp. chopped fresh chives<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2
tbsp. chopped fresh Thai basil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
tsp. nutmeg<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼
c. slivered almonds</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></h3>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Soak
the sea palm in the apple juice for 20 minutes to rehydrate it. Grate the
carrot and apple. There is no need to peel the apple. Remove the core but leave
the skin on.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine
the scallions, ginger, honey, tamari, chives, basil, and nutmeg and simmer them
together for 8 minutes in the coconut milk (moderate heat). Add the sea palm
and apple juice and simmer for another 8 minutes (low heat). Then add the
grated carrot and apple and the cubed tofu and simmer over low heat for another
10 minutes. Additional apple juice can be added (a little at a time) to keep
the dish from becoming too dry.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle
with slivered almonds before serving. This dish is especially delicious when
combined with a wild rice, such as black japonica or red rice.</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-33423529933932581022013-11-01T11:50:00.003-07:002013-11-01T11:52:05.774-07:00Spaghetti Squash with Mushroom Sauce<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Spaghetti squash is an extraordinarily satisfying substitute
for pasta. This is good news for those who wish to avoid pasta to lose weight
or reduce consumption of grains for other reasons. The recipe that follows can
be made with your favorite tomato sauce (as written) or with other types of
sauces, such as pesto or simply olive oil with crushed garlic. I have not
provided a recipe for tomato sauce here since there are so many varieties of
tomato sauce to choose from. Just pick one of your standards.</span></div>
<h1>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Ingredients</span><o:p></o:p></span></h1>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 spaghetti squash</span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3 c. (24 oz.) tomato sauce of your choice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. baby Portobello mushrooms (chopped)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. oregano<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove (crushed)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">6 oz. grated parmesan cheese</span></div>
<h1>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Directions</span><o:p></o:p></span></h1>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to
350˚.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the squash in
half lengthwise and scoop out the seeds and the first layer of strings. The
spaghetti squash is a tricky squash to “clean” prior to baking because it is
stringy by nature. You want to remove the tough strings at the core, but you
don’t want to dig out the flesh of the squash, which is what you will bake and
eat. Put the squash halves upside down on a cookie sheet with a little water in
it (up to about ½ of an inch). Bake at 350˚ for 30-40 minutes (depending on the
size of the squash) or until the squash is clearly soft when pierced with a
fork. Check frequently after 30 minutes in the oven so as not to overcook. Once
the squash has cooled enough to handle, scoop out the squash meat and toss it
in a large bowl. Separate the strands so that it resembles spaghetti.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">While the squash is
baking, cook the mushrooms. Heat the olive oil in a frying pan for one minute
on high heat and then turn the heat down to medium. Sauté the chopped
mushrooms, crushed garlic clove, and oregano in the olive oil, drizzling in a little
water as needed to prevent the mushrooms from drying out. The mushrooms will
cook for approximately five minutes, until soft but not rubbery. Stir
frequently.</span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">When the spaghetti
squash is done, warm the tomato sauce in a pot over low heat until it is hot.
Add the mushrooms to the sauce and fold them in. Pour the tomato/mushroom sauce
over the spaghetti squash and serve. Sprinkle parmesan cheese on top.</span><o:p></o:p><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-21154167292230143972013-10-19T16:37:00.002-07:002018-10-11T10:50:29.993-07:00Kale Chips<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lately it
seems like kale chips are the next big thing. I confess that I love them but I
won’t buy them since they’re so expensive. </span><span style="font-family: "arial" , sans-serif;">I tried
making them in my oven and they sometimes work and sometimes don’t, depending
on how wet they are. The most reliable and efficient way to prepare kale chips
is in a food dehydrator. Here’s a simple recipe.</span><br />
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";"><o:p></o:p></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<h3>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredients</span></h3>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">2
bunches of kale<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">5 tbsp. olive oil <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">2
tbsp. tamari<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">1 tbsp. Braggs Amino Acids<o:p></o:p></span><br />
<span style="font-family: "arial" , sans-serif;">1 tbsp. Worcestershire Sauce (I use The Wizard's Organic Vegan Gluten-Free)</span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">1
tsp. onion granules</span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">1
tsp. garlic powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: arial, sans-serif;">salt
(optional and to taste)</span></div>
<span style="font-family: "arial" , sans-serif; font-size: 12pt;">¼ c. nutritional yeast</span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<h3>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Directions</span></h3>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal">
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Clean
the kale and remove the stems. Put the kale through a spinner and/or blot dry
with dish towels to be sure it is dry. Tear the kale into pieces. I tear the
kale away from the stems in what I judge to be bite-sized pieces. Put the kale
into a very large bowl with plenty of room. Set the kale aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Combine
all the wet ingredients in a measuring cup, beginning with the olive oil. DO
NOT include the nutritional yeast, which will be sprinkled on at the end; so
set that aside. These ingredients will be the coating. Stir them together until
well-blended. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "arial" , sans-serif;">Stir the onion granules, garlic powder, and salt on the kale and stir it around. Pour
the coating over the kale and turn the kale with a large spoon repeatedly until
it is entirely coated. Be sure to pull up coating from the bottom of the bowl
and work it into the leaves. </span><br />
<span style="font-family: "arial" , sans-serif;"><br /></span>
<span style="font-family: "arial" , sans-serif;">Place
the kale on lined dehydrator trays and sprinkle nutritional yeast on top of the
kale. Set the dehydrator at 125</span><span style="font-family: "arial" , "sans-serif";">°.
The kale does not need to lay flat. Allow to dehydrate for about 12 hours
(overnight works well).</span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
</div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Store the
kale chips in an airtight container or bag. I put a desiccant packet or two in the container to keep it dry.</span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-7425305332663672302013-09-11T20:36:00.000-07:002013-09-11T20:39:03.734-07:00Applesauce Cake (and Muffins)<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">This applesauce cake is a fruit-full variation on the
old-fashioned spice cake. It can be made with whole wheat flour or it can be made
gluten-free as described below. You can also use this recipe to make applesauce
muffins.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. applesauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ c. oil (for a richer cake substitute melted butter)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 c. whole wheat flour (for gluten-free use 1 c. brown rice
flour and 1 c. teff flour) <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp. salt <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ tsp. allspice or cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. raisins (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. chopped walnuts (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">For topping (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ c. wheat germ <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">½ c. applesauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ c. chopped walnuts<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to
350° and grease a 9”x9” baking dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Beat the eggs. Combine the wet ingredients (applesauce, honey,
oil, eggs) in a mixing bowl and blend well. Combine the flour, baking soda, cinnamon,
salt, and allspice/cloves in a separate bowl. Gradually mix the dry ingredients into the wet ingredients and blend
well. Once the ingredients are thoroughly blended, fold in the raisins and/or
walnuts if you wish to include these.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the batter
into the baking dish. Using a tablespoon, gently dollop applesauce across the
top of the mixture (do not stir down into the batter) and then sprinkle the
wheat germ and chopped walnuts on top. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Bake the cake for 40-45
minutes at 350°. If you use this recipe to make muffins then bake them in a
muffin tin for 20-25 minutes at 350°. (This recipe will make about a dozen
muffins.) If you use the gluten-free version then baking time will need to be a
little longer. Cake or muffins are done when a knife inserted comes out clean. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">
<!--[endif]--><o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<br /></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-48212021763664374712013-05-25T20:45:00.005-07:002013-05-25T20:46:16.103-07:00Middle Eastern Classic Salad<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">This
salad goes well with just about any meal. It’s ridiculously simple and
sparklingly fresh.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cucumber finely
chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 large tomatoes
or 1 enormous tomato finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. olive
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large lemon<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></h3>
<div class="MsoNormal">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Chop the
vegetables and combine. Juice the lemon and add the juice to the vegetables.
Add the oil. Let stand for 20 minutes (in the refrigerator so it stays chilled)
to allow the vegetable juices to come out.</span><br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously! </span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-69850778288713581842013-05-25T20:30:00.001-07:002013-05-25T20:30:54.425-07:00Mediterranean Salad and Tahini Wrap<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">This
variation on salad makes for a perfectly satisfying lunch.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients<o:p></o:p></span></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Salad greens<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Crumbled feta
cheese (or not, for a vegan version)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">5 pitted
Kalamata olives <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp. chopped
tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. chopped
cucumber<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. olive
oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1½ tbsp.
tahini<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">1 “wrap”
(gluten-free wraps are now available)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Directions<o:p></o:p></span></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">A wrap is a
version of a tortilla that is large and (usually) sturdy enough for this
recipe. I prefer to use the spinach wrap for this purpose. I have seen spinach
wraps, tomato and herb wraps, and plain wraps. As noted, gluten-free wraps are
now available (try a specialty health food store if they don’t carry them at
your grocery store). Warm and soften one wrap in the microwave for 15 seconds.</span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Spread tahini
on the wrap. Pile on the salad greens, add the other vegetables and the feta.
Drizzle the olive oil over the top. Roll the wrap up as tightly as you can. This
is a bit of a messy meal! Plan to have some of the salad fall out the bottom
onto the plate. You can finish it up with a fork. Simply made and simply
delicious.</span><span style="font-family: Arial, sans-serif;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-38309184230206074922013-05-11T19:37:00.001-07:002015-06-10T14:25:08.212-07:00Garam Masala Yams, Cauliflower, and Chickpeas<br />
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">This Indian
vegetable dish is a complete meal in itself or it can be served over rice. The
recipe makes a large quantity – perfect to take to a potluck. Cook it up in a big
stew pot. I have divided the steps into three phases.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
Ingredients<o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">PHASE
ONE<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
tbsp. coconut oil or olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
onion, chopped (about ¾ cup) or 1½ tbsp. onion powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
cloves crushed garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
tbsp. fresh ginger (peeled and chopped fine)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
tbsp. coriander<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tbsp. cumin <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tbsp. turmeric<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tbsp. cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
tsp. black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">¼
tsp. clove<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">¼ tsp.
cayenne or 1 tsp. chili pepper flakes (optional – see note about spiciness
below under directions)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">Salt
to taste (or use none – can always be added later by individuals)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
tbsp. tomato paste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
14-ounce can stewed diced tomatoes (or 3 medium-sized peeled chopped fresh tomatoes)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
c. water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">PHASE
TWO<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
c. coconut milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
smallish head of cauliflower broken up into pieces (no larger than 1½ inches)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">3
sliced carrots (not thin-sliced, more chunky)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
large garnet yams peeled and chopped into cubes (no larger than ¾-inch) –
equivalent of about 3½ cups <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">PHASE
THREE<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
15-ounce can of chickpeas <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">2
limes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">1
tbsp. orange peel<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">½
c. raisins<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif;">8
ounces baby spinach (washed and chopped coarsely)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h2>
Directions<o:p></o:p></h2>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">PHASE ONE. Heat
the oil in a large stew pot until frying-hot then add the onion and fry it for
a few minutes until it becomes transparent. Turn off the heat. Combine the
water, tomatoes, tomato paste, and all the herbs and spices listed in Phase One
in the stew pot. I usually do not put cayenne or hot pepper in anything I cook
since it can always be added later and some people have trouble with spicy
food. (Sambal Oelek is an excellent hot spicy addition that can be served
separately.) I also do not cook with salt because that too can be added later
and some people can’t tolerate salt. Turn the heat on low and simmer the spices
and herbs in the tomato “soup” (covered) for about five or ten minutes. If you
are not done cutting up the vegetables by then just turn off the heat until you
are ready to add the veggies.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">PHASE TWO. Slice
the carrots. Peel the garnet yams and cut into chunks or cubes. Break up the
cauliflower into bite-size pieces. Add these vegetables to the stew pot along
with the coconut milk. Cook the vegetables over low heat, covered, for about 20
minutes (until the veggies are soft but still firm, not mushy). Be sure to stir
the veggies frequently so that they don’t stick to the bottom of the pot.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">PHASE THREE.
Juice 2 limes. Rinse the chickpeas with water in a colander. Coarsely chop the
spinach. Once the vegetables are cooked, add the chickpeas, lime juice, orange
peel, and raisins to the stew and mix them in. Then place the spinach on top
and cover the pot. Cook on low heat for about 5 minutes to steam the spinach
until it wilts.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";">I like to
serve this dish with chopped cilantro and fresh mango. The cilantro can be
sprinkled on top. Mango should be chopped into bite-sized pieces and served on
the side. Additionally, yogurt or a raita of yogurt and chopped cucumbers goes
very well with this meal.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif";"> Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-80382734798127678252013-03-03T15:53:00.003-08:002015-06-11T19:37:29.563-07:00Pineapple Upside-Down Cake<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">This
is a classic “skillet cake” recipe. I have often made it in my big cast iron
skillet, although it can also be made in a regular baking dish. My husband asks
for this cake for his birthday just about every year. It reminds him of a cake
his mother used to make when he was growing up. Note that this recipe will work
with other fruit that can be substituted for the pineapple, so imagine and
play. (A gluten-free variation is provided in the directions below.) </span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><span lang="EN-US">Ingredients</span> </b></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">For
topping:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">¼ c. melted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">½ c. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">Approximately 6 sliced pineapple rings (a 15-oz. can should do it)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">For cake:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">1 c. whole wheat flour (see below for gluten-free alternative)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">1 tsp. baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">¾ c. honey <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">4 eggs (separated)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">1 tbsp. melted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: Arial, sans-serif;">1 tsp. vanilla</span><span style="font-family: Arial, sans-serif;"> </span><br />
<span style="font-family: Arial, sans-serif;"><br /></span>
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><span lang="EN-US">Directions</span> </b></span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">First
make the topping. Melt the butter and pour it into the baking dish (or
skillet). Add the honey and blend it well with the butter. Drain the pineapple
and lay the rings in the butter/honey mixture. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">Preheat
the oven to 350°.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">In
a separate bowl combine the flour and baking powder. For a gluten-free version
of this cake, substitute the following for the whole wheat flour: ¾ c. brown rice flour, ¼ c. teff flour, 2
tbsp. flax seed meal. Set the flour mixture aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">Separate
the eggs and beat the egg whites until they are stiff. Combine the egg yolks,
honey, 1 tbsp. melted butter, and vanilla. Then fold this mixture into the
beaten egg whites. Finally, fold in the flour and baking powder mixture so that
all the cake ingredients are combined.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">Pour
the cake mixture over the topping in the baking dish (or skillet), covering it
completely, and bake for 30 minutes at 350°. The gluten-free version might take
a few minutes longer to bake. Insert a knife into the center to test the cake
if necessary (should come out clean). Immediately after removing the cake from
the oven, turn it over onto a large serving plate. Beware: the butter and pineapple juice will run down
the sides so could get messy. Leave the baking dish over the cake for a few
minutes to make sure that all the topping mixture drains down into the cake.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial","sans-serif";">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-20564605736003134122013-02-23T18:35:00.005-08:002013-02-23T18:35:42.627-08:00Hamentashen<br />
<div class="MsoNormal">
<span lang="EN-US">Hamentashen is a traditional Jewish pastry
made for the holiday of Purim. In the Purim story (called the Megillah, there
is a malevolent character named Hamen, who wishes to destroy all the Jews (a common
theme in history unfortunately), and he wears a three-cornered hat. Hamentashen
means “Hamen’s hat” and it is a triangular pastry. My Grandma Wachspress’s recipe
for hamentashen, provided below in both a wheat version and a gluten-free
version, uses the Hungarian Jewish kipfel dough. To make the hamentashen, first
you prepare the kipfel.</span> </div>
<h1>
<span lang="EN-US"><span style="font-size: small;">Ingredients</span></span> </h1>
<div class="MsoNormal">
<span lang="EN-US">For the kipfel:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ lb. butter (2 sticks) softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ lb. cream cheese softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 c. sifted flour (use whole wheat flour or,
for a gluten-free pastry, use brown rice flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp. baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tbsp. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">For the hamentashen filling:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 c. poppy seeds<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ tsp. vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 egg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/3 c. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tbsp. grated lemon rind<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ c. raisins</span> </div>
<h1>
<span lang="EN-US"><span style="font-size: small;">Directions</span></span> </h1>
<div class="MsoNormal">
<span lang="EN-US">To make the kipfel dough, blend the
ingredients well, working the butter and cream cheese into the flour. This
dough has so much butter and cream cheese in it that it falls apart unless it’s
chilled. Once you have it blended into a ball, put the kipfel in the
refrigerator for 45 minutes or the freezer for 20 minutes before attempting to
work with it. When you roll it out, only roll out half the dough at first,
while leaving the other half in the refrigerator to stay chilled. Then roll out
the other half of the dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">While the dough is chilling, put the hamentashen
filling ingredients (except for the egg,
leave that out for now) into a food processor and whirl them up for a couple of
minutes. Honestly, the traditional way to make hamentashen requires that you
grind the poppy seeds into a paste with a mortar and pestle, which Grandma W.
did. I have done this and it makes the filling wonderfully flavorful; but I
confess that I rarely have the patience to grind poppy seeds. Whirling them in
the food processor works well enough for me, but for the gourmet version you
can get out your mortar and pestle and go for it. After you whirl everything
but the egg for a couple of minutes, then add the egg and whirl the filling some
more to mix in the egg.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When the kipfel is chilled, roll half the
dough out and cut it into 3-inch circles. I suggest using a drinking glass as
your cookie cutter. For the gluten-free version, put a piece of parchment (wax
paper works OK, just not quite as well as parchment) on the cutting board
before you roll out the dough to prevent sticking. Rice flour dough tends to be
more gooey, fragile, and harder to work with than wheat flour dough. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Drop a teaspoon of hamentashen filling into
the middle of each round and fold up three edges to form a triangle (Hamen’s
hat). Pinch the corners firmly to secure the dough and to prevent it from
unfolding in the oven. You should be able to still see a little bit of the
filling (about as much as the size of your pinky fingernail) in the middle of
the pastry, but be sure to fold the kipfel tight or it will open up and flatten
out while baking.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Bake the hamentashen on a greased cookie
sheet at 375</span><span lang="EN-US">º for 20
minutes or until done. </span><span lang="EN-US">The gluten-free version needs to
bake for a little longer than the wheat version – 25 minutes should do it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It’s challenging to use up all the dough
and all the filling in the hamentashen. I finish up this recipe by rolling out
the last piece of dough into an oval and filling it with the last of the
hamentashen filling, folding it over on itself and baking it for 20-25 minutes,
then slicing it up (see my rugelach recipe).<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Eat well, be well, live deliciously!</span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-70251469869069437022013-02-23T18:34:00.003-08:002013-02-23T18:34:23.313-08:00Rugelach<br />
<div class="MsoNormal">
<span lang="EN-US">This
version of the famous rugelach is not the fancy kind you find in a New York
deli, but believe me when I tell you that this pastry is one of the seven
wonders of the Jewish world. This is a simple way of making rugelach that has
been passed down in my family. These rugelach are not individually rolled, as
you shall see. The secret is in the Hungarian kipfel dough, which my Grandma
Wachspress made with cream cheese and butter. </span><span lang="EN-US">I also offer
you a gluten-free kipfel version. For rugelach you first need to make the kipfel
dough so the following recipe is broken into two stages. First the dough, then
assembling the rugelach.</span> </div>
<h1>
<span lang="EN-US"><span style="font-size: small;">Ingredients</span><o:p></o:p></span></h1>
<div class="MsoNormal">
KIPFEL</div>
<div class="MsoNormal">
<span lang="EN-US">½ lb. butter (2 sticks) softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ lb. cream cheese softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 c. sifted flour (use whole wheat flour or,
for a gluten-free pastry, use brown rice flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp. baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tbsp. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">RUGELACH “FILLING”<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Honey (indeterminate amount, see
directions)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cinnamon (indeterminate amount, see
directions)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/3 c. chopped walnuts (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/3 c. chopped raisins (optional)</span> </div>
<h1>
<span lang="EN-US"><span style="font-size: small;">Directions</span></span> </h1>
<div class="MsoNormal">
<span lang="EN-US">To make the kipfel dough, blend the
ingredients well, working the butter and cream cheese into the flour. This
dough has so much butter and cream cheese in it that it falls apart unless it’s
chilled. Once you have it blended into a ball, put the kipfel in the
refrigerator for 45 minutes or the freezer for 20 minutes before attempting to
work with it. When you roll it out, only roll out half the dough at first,
while leaving the other half in the refrigerator to stay chilled. Then roll out
the other half of the dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Roll the kipfel (first half, then second
half) out in an oval shape about 5 inches wide and a foot or more long. Try to
keep the width as uniform as possible. The kipfel should be about ¼-inch thick.
Spread the honey (generously) on the dough with a knife, covering to within
about ½-inch of the edges. Sprinkle the cinnamon liberally on top of the honey.
Then distribute the walnuts and/or raisins if desired. Gently roll the dough up
like a rug, the long way. This is why we call it rugelach, which means
something like “little-rolled-up-thing” in Yiddish. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">For the gluten-free version, put a piece of
parchment (wax paper works OK, just not quite as well as parchment) on the
cutting board before you roll out the dough to prevent sticking. Rice flour
dough tends to be more gooey, fragile, and harder to work with than wheat flour
dough. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Bake the rugelach on a greased cookie sheet
at 375</span><span lang="EN-US">º for 20
minutes or until brown and done. </span><span lang="EN-US">The gluten-free
version needs to bake for a little longer than the wheat version – 25 minutes
should do it. </span><span lang="EN-US">After
taking the roll out of the oven, put it on a cutting board or plate and allow
it to cool for a few minutes, then slice it in 1-inch-wide segments with a
sharp knife.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Eat well, be well, live deliciously! </span><span lang="EN-US"><o:p></o:p></span></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0tag:blogger.com,1999:blog-5532263472316860151.post-67948641458623939472013-02-23T18:32:00.004-08:002013-02-23T18:32:47.192-08:00Kipfel Dough (Hungarian Style)<br />
<div class="MsoNormal">
<span lang="EN-US">This standard, rich Hungarian Jewish pastry
dough can be used for rugelach, hamentashen, cookies, and other treats; and
yes, I can offer you a gluten-free version. Here is the straight up recipe for
the dough, right out of my grandmother’s kitchen. Check out my rugelach and
hamentashen recipes for delicious ways to use this dough to make traditional
Jewish pastries.</span></div>
<h1>
<span lang="EN-US"><span style="font-size: small;">Ingredients</span></span> </h1>
<div class="MsoNormal">
<span lang="EN-US">½ lb. butter (2 sticks) softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ lb. cream cheese softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 c. sifted flour (use whole wheat flour or,
for a gluten-free pastry, use brown rice flour)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">½ tsp. baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tbsp. honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">¼ tsp. salt</span><span style="text-indent: 0.5in;"> </span></div>
<h1>
<span lang="EN-US"><span style="font-size: small;">Directions</span></span> </h1>
<div class="MsoNormal">
<span lang="EN-US">Blend the ingredients well, working the
butter and cream cheese into the flour. This dough has so much butter and cream
cheese in it that it falls apart unless it’s chilled. Once you have it blended
into a ball, put the kipfel in the refrigerator for 45 minutes or the freezer
for 20 minutes before attempting to work with it. When you roll it out, only roll
out half the dough at first, while leaving the other half in the refrigerator
to stay chilled. Then roll out the other half of the dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Once it’s chilled, this dough is quite
versatile. See my rugelach and hamentashen recipes. You can transform this
dough into cookies by rolling it out (about ¼ inch thick) and using cookie cutters
or a glass (for rounds) to shape the cookies. To sweeten the cookies, brush
them with honey and sprinkle cinnamon on top or spread jam on them. Bake the
cookies on a greased cookie sheet at 375</span><span lang="EN-US">º for 20 minutes (until they brown and are
no longer doughy)</span><span lang="EN-US">. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">For the gluten-free version, put a piece of
parchment (wax paper works OK, just not quite as well as parchment) on the
cutting board before you roll out the dough to prevent sticking. Rice flour
dough tends to be more gooey, fragile, and harder to work with than wheat flour
dough. The gluten-free version needs to bake for a little longer than the wheat
version – 25 minutes should do it.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Eat well, be well, live deliciously!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Amy at Woza Bookshttp://www.blogger.com/profile/08923794427157681446noreply@blogger.com0