Sunday, August 2, 2015

Grain-free Chinese Almond Cookies

Got this yummy recipe here:
Tasty-yummy

Everyone loved them. Wyatt said "mmmmm Mom, sometimes you are a really good cook".

Grain-free Chinese Almond Cookies –  Gluten-free, Paleo and Vegan
Preparation time: 10
Cook time: 10
Yields: 18 cookies
Ingredients:
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup (107 grams) maple syrup
  • 1 1/3 cups (133 grams) almond flour – please weigh!
  • 2 tablespoons (17 grams) sifted coconut flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 18 sliced almonds pieces
Directions:
In a large bowl, mix together the coconut oil, vanilla extract, almond extract, and maple syrup.
Add the almond flour, sifted coconut flour, salt and baking soda and stir until well combined.
If the mixture isn’t firm enough to roll into balls, refrigerate the dough for about 30 minutes or until firm.
Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with a piece of parchment paper.
Roll the dough into 18 1″ balls and place 2″ apart on the prepared baking sheet.
Press 1 sliced almond piece into the center of each cookie.
Bake the cookies for 10 minutes or until the edges just start to turn brown.
Let the cookies cool for 5 minutes and then remove to a wire rack to cool completely.
Cover and store for up to one week at room temperature

Roasted Chicken With Balsamic Vinaigrette

Roasted Chicken With Balsamic Vinaigrette
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour (plus 2 to 24 hours for chicken to marinate)

Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (reserve giblets, neck and backbone for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Preparation
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.

2. Combine the vinaigrette and chicken pieces in a large, resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to one day.

3. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange pieces on a large, greased baking dish. 

4. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

5. Transfer the chicken to a serving platter.

6. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. (If you want to decrease saturated fat even further, you can skip this step.)

6. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.

White Bean and Chicken Chili

I was told my by Dr. to implement the  anti-inflammatory diet into my life to help with symptoms of fibromyalgia. Collecting recipes here for easy access. I will update as I try them.Her.e is a recipe I want to try
White Bean and Chicken Chili Blanca

Serves: 8-10
Prep time: 20 minutes
Cook time: 1 hour

Ingredients
1 pound chicken tenders or boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 garlic cloves
2 15-ounce cans white or great northern beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
1 4-ounce can chopped green chiles
2 teaspoons ground cumin
2 teaspoons pure chile powder
1/8 teaspoon cayenne pepper
3 cups water
2 cups grated Monterey Jack cheese
2 tablespoons fresh cilantro, chopped

Preparation
1. Season the chicken with salt and pepper.

2. In a large saucepan, heat oil over high heat, add chicken pieces and cook, stirring until browned, 2-3 minutes.

3. Lower the heat to medium, add onion and garlic. Cook until the onion is translucent, 5-6 minutes.

4. Add the beans, corn, chilies, spices and water. Bring to a boil, reduce heat to low and simmer uncovered for 1 hour. 

5. Top each serving with a spoonful of cheese and sprinkling of cilantro.

Sunday, June 14, 2015

Giant Bubbles

I wanted try this recipe that I found here: 
http://www.instructables.com/id/How-to-Make-HUGE-Bubbles/The recipe this guy used called for J-lube. One bottle was $23.00 on amazon.. so I read the comments and a lady who won the 
Guinness World Record for largest free floating soap bubble. used this recipe.

She had this to say
"
Also - not every dishwashing liquid will work well for making bubbles. I use a professional grade detergent that I have to special order from a janitorial supply company, however, the best off the shelf alternative I've found is Dawn Power Clean Platinum. 
For the absolute beginner, I'd recommend the guar gum recipe over j-lube for two reasons. 1) j-lube is extremely slimy and not that easy to clean up if you happen to spill 2) the polymer in j-lube degrades over time, which leads to poorer bubble performance. to correct it, you can add a bit more, but then run the risk of overdosing your bubble solution and then it gets stringy and harder to use. Fine tuning your bubble juice takes time, patience and practice. If you just want to dig in and let the bubbles fly on your first try, go guar gum. 

The guar gum recipe is very easy to mix and I'll also add a link to the poles I use. their cheap, super light weight and telescoping, so you dont have to carry multiple sections with you to wherever you're going bubbling. I also remove the last section, and then use a bit of mighty putty to embed a brass fishing swivel in the end of the poles, to which you can attach your string. I like the diamond braid clothesline rope for certain things, but for a big loop, I much prefer using Rubbermaid brand Rayon Finish mop string. Just buy the mop head replacement, pull out the stitching and you've got about 200 feet of good bubble yarn. 
Here are the poles I use: 
http://www.walmart.com/ip/15908258?wmlspartner=wlpa&adid=22222222227000693168&wl0=&wl1=g&wl2=c&wl3=14062157590&wl4=&wl5=pla&wl6=34978554310&veh=sem
And here is the guar gum recipe (Incidentally, this is the same recipe I used in April, to break the Guinness World Record for largest free floating soap bubble. It's quite effective and even outperforms j-lube mixes in low humidity) 
This recipe is very forgiving. Exact measurements aren't going to make it or break it. 
As long as everything is pretty close to this, you should be fine. 

1.5 teaspoons guar gum powder 

1-2 tablespoons rubbing alcohol (to make a guar slurry, before adding it to the water) 
1 gallon HOT tap water 
1 heaping teaspoon of baking powder 
6-8 oz. Dawn Power Clean Platinum dish soap 

Be sure to use clean containers for mixing and storage, to avoid contaminating your bubble solution and only pour out as much solution as you'll be using at that time, into a separate pan for dipping in. never dip your wand directly into the whole gallon, because it introduces bacteria, which can make the solution go bad and turn smelly. 

Into a bucket or other large container, draw 1 gallon of the hottest tap water you can and add the baking powder. Mix it up well, until there are no lumps. Set aside. Measure the guar gum powder into a small bowl and add enough rubbing alcohol to blend it into a smooth, lump-free slurry that will pour easily. This only takes about 1 minute, using a fork. Start stirring the water in the bucket and when it's moving quickly enough to create a slight vortex in the center, pour the guar/alcohol slurry into it and continue to stir for a minute or two as it thickens slightly and the guar hydrates. Then, gently mix in the dish soap (try to avoid foaming) and you're done! Let the whole thing sit for about 15 minutes and you're good to go. 
You will notice some sediment at the bottom of the bucket. This is the cornstarch from the baking powder, which doesn't stay suspended in the solution. It's of no consequence and doesn't need to be either strained or mixed back into the solution before you use it. 
Store your solution in a leak-proof container (I find that 1 gallon Arizona Iced Tea jugs work well for this). Just be sure it's been cleaned thoroughly first. 
Good luck and happy bubbling. :) 

Saturday, May 30, 2015

LIEGE WAFFLES WAFFLE LOVE COPY CAT

I did NOT like this recipe or any other waffle love recipe I have tried. Just posting this to remind myself that I don't like bread waffles.. I want runny yeasty waffles.
But if you like the waffles that are pretty much like REALLY fattening bread.. try this one. For me I will keep looking.

This recipe from:
Topsy Turvy
Liege Waffles
  • 3 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • ½ cup whole milk, lukewarm
  • ⅓ cup water, lukewarm
  • 2 large eggs warmed up to room temperature
  • 2 Tablespoons honey
  • 1½ Tablespoons vanilla
  • ½ teaspoons salt
  • 3 Tablespoons brown sugar
  • 1 cup butter, softened to room temperature
  • 4 cups bread flour
  • 1½ cups Belgian Pearl Sugar
Sweetened Whipped Cream
  • 3 cups heavy whipping cream
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla
Remaining ingredients
  • Nutella
  • Strawberries
  • Cookie Butter
  • Raspberries
  • Caramel
  • Bananas
  • Whatever you'd like
INSTRUCTIONS
  1. In stand mixer, combine yeast, granulated sugar, whole milk and water. Stir to combine and let yeast sit and activate for 5 minutes.
  2. Add in eggs honey, vanilla and salt and beat until well combined.
  3. Add in brown sugar and butter and beat until well combined.
  4. Add Flour last and knead until dough is formed and is smooth in consistency.
  5. Place dough in a medium greased bowl and cover tightly with saran wrap. Let rest for about 3 hours until dough has bulked up more than double in size. Punch dough down, place back in bowl, cover tightly with saran wrap and place in fridge over night. DO NO MIX IN YOUR BELGIAN PEARL SUGAR YET. That step comes in the morning.
  6. In the morning, heat up waffle iron.
Prepare Sweetened Whipped Cream
  1. Beat heavy cream on high and gradually add in sugar and vanilla until whipped cream is formed. You want it someone on the stiffer side.
Making waffles
  1. Remove dough from fridge, it will be very firm. Knead in the Belgian Pearl Sugars.
  2. Divide dough into 8-10 equal pieces and roll each piece into a ball.
  3. Place on greased waffle iron and cook until golden brown in color.
  4. I spread Nutella over my warm waffle, topped with Sweetened whipped cream sliced strawberries but the options are completely up to you!

Thursday, May 28, 2015

SWIG Sugar cookie recipe

http://www.vintagerevivals.com/2013/03/swig-sugar-cookie-recipe-literally-best.html

These cookies are AMAZING!!!!
They taste just like the swig cookie. I LOVE them!

I would post the recipe, but she asked not to repost the recipe, but to just link to it. So that is what I am doing.
It is SO worth it! Go make them. NOW! You wont regret it!


Friday, April 3, 2015

Faikakai Malimali

I got this recipe from : http://www.196flavors.com/2014/01/26/tonga-faikakai-malimali/
I haven't tried it yet, but it looks amazing. I want to make these tomorrow.. I will post how they turn out. Wanted to save the recipe here so I don't forget.