Monday, August 31, 2009
Saturday, August 29, 2009
Scones are one of my favorite things, but they always seem to come out better when other people make them. I actually tried to make some recently and just threw them out before they even got baked (I will not name the source). These were amazing. Just totally amazing. They were just solid enough so that you could cut them into triangles, and they baked up light with a crispy exterior. Plus, the apricots are perfect.
I got mine from the farmer’s market.
I don’t think I ever would have thought to make scones with apricots in them, but they were the perfect amount of sweetness and chewiness. I did use whole wheat and spelt flour instead of the unbleached flour listed in her recipe posted above.
Nutrition Information: 179.3 Calories; 8.2g Total Fat; 2.1g Saturated Fat; 0.0mg Cholesterol; 25.7g Carbohydrates; 3.4g Fiber; 4.1g Protein
That’s it. Probably the shortest post I’ve ever done because I want to save you time so that you can go make some scones. Also, if you have some time on your hands, I’ve made her omelets before, and they’re really good too!
***Don't forget to enter my Love Force bar giveaway!! I've found another place that sells them so I've been trying some other flavors...they're all so good, the winner is going to have a hard time only choosing five!***
Wednesday, August 26, 2009
Monday, August 24, 2009
Friday, August 21, 2009
I don’t know if I missed it on the brand I used to buy, but my husband picked one up and said it had fish in it. Okay fine. I picked up another one that seemed okay, bought some tofu and off we went.
We got home and marinated the tofu, and then started stir-fryin it up. What made me look at the label again I’m not sure. But there it was, glaring at me: oyster sauce. Oyster sauce. I should have known. I should have been more thorough. I should have been less lazy and made my own sauce.
Out went the sauce, and the tofu that had been marinating in it. Out went my mood too. Waste of money, waste of food, and...where was dinner?
Alright, the peppers and onions were still good to go, and there was some garlic in there too. Broccoli was already cooking up in the microwave. We could keep it just veggie, but we had two hungry people to feed. In went a can of chickpeas. While those warmed, we cut up a mango, and thought about the sauce.
My new favorite thing is Thai Chili Sauce. I can’t even tell you how many times I’ve used this stuff in the past week. I’ve been using it as a dip for spring rolls, dipping sauce for our dumplings, and now a stir fry sauce. We poured in about 6 Tbsp of the Thai Chili Sauce, added 2-3 Tbsp tamari, and 1/4 cup of pineapple juice. I might have thrown in some extra crushed red pepper too.
Success. Really really good success. I mean, after that I would have been happy with something just edible, but this was really good.
The corn was good too!
So maybe I should be thanking the stir-fry sauce, and not cursing it, but it still wasted all that food. I guess its a draw!
And...now I need to go buy some more Thai Chili Sauce, I think that stuff is going to start flowing through my veins.
Thursday, August 13, 2009
Well, I couldn’t sleep the other night, and without even looking for it, I stumbled upon the simplest vegan cookie recipe I have ever seen. No vegan substitutes, just regular ingredients, that somehow make my perfect cookie.
Now, I know that people have differing opinions on cookies. However, I like mine crunchy. If I wanted something cakey, I would eat cake. I like them light, airy, and crunchy on the outside, with just enough chewiness too. A tall order. To have such perfection come from such a stupidly simple recipe was amazing.
To give credit where credit is due, I didn’t come up with this recipe. You
can find the original here. I’ve read a lot of reviews on it though. Other people have said that theirs didn’t spread at all. Mine definitely did. I suspect because I didn't use raw sugar? I'm not quite s But I like a cookie that spreads. I had been trying to make a cookie spread like this all last weekend.
I only changed the recipe slightly, and made two different cookies.
First, I made some Snicker Doodles
1 cup spelt flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
1/2 cup light oil (I used sunflower)
1 tsp vanilla
2 Tbsp cinnamon
1 Tbsp sugar
Mix the flour, baking powder, and salt. In a separate bowl mix the oil, vanilla, and sugar. Combine wet and dry.
For Snicker Doodles, I took a Tbsp of dough, rolled one side in a mix of 2 Tbsp cinnamon and 1 Tbsp sugar, then flattened them to about 1/4 inch and slapped them on a baking mat. These have plenty of oil in them, so I don’t think you need a baking mat, or even a greased cookie sheet, but my regular baking sheet was in the freezer, and the thing I was using had holes in it...not ideal for cookies.
Bake at 350 for about 12 minutes. It should make about 2 dozen cookies.
Cookie perfection, I’m telling you. Give them a minute to cool before taking them off and just be happy. If you’re as happy as me, maybe you’ll make some more.
I made some more. Second came Tropical Orange cookies. This time I used only spelt flour, used orange extract instead of vanilla, and rolled them in unsweetened coconut prior to flattening.
That’s really all I can say about these. Awesome. Perfect. Go eat some now. That’s all I’ve got. Enjoy.
Wednesday, August 12, 2009
What do you mean your computer room doesn’t look like that? Mine does.
In fact, this picture is incredibly deceiving, it is never this light in there. Zoe loves it,
I do not. I know, most people have wireless, I haven’t gotten a chance to set it up. Mainly because we are hoping to move soon, which is another reason why we have all these still-packed boxes sitting around.
Now, contrary to when I personally am going through a bit of a slump, the kitchen has been quite productive. We’ve been making dinner most nights, and its been tasty as well.
The weekend before my husband came back from his trip to Washington state, I had a little Vegan Brunch extravaganza. Some favorites were the Buckwheat Waffles.
YUM! We got a waffle iron from a church sale a few weeks ago for $5. WORTH IT!! These were so good, and the perfect use of all the buckwheat flour I have. These were so light and fluffy, nice and moist inside, and had a nice nutty flavor from the buckwheat. They also freeze and re-toast perfectly. They somehow stay moist inside.
I also made the Italian Feast Sausages. I love vegan sausage. Its really hard to find a kind that I don’t like. I made a half batch because the whole batch doesn’t fit in my steamer basket, and I made them half-size, so that one sausage is a perfect little portion.
These are good for breakfast, these are good for lunch, these are good for dinner, and I suspect they’re probably awesome for brunch. They’ve got a nice hit of spice from the fennel and chili flakes. They’re good.
And I am hereby ending my blogging slump. At least until we move (which probably won't be for awhile still). Now go out and have some brunch!