tag:blogger.com,1999:blog-86189404305551714362024-03-05T09:18:30.630+00:00The Crabby CrafterWelcome to The Crabby Crafter Blog, although I really ought to call it The Crabby Chuckwagon because of all my foodie-posts. You can call me Big Momma.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.comBlogger166125tag:blogger.com,1999:blog-8618940430555171436.post-89471525305738581922018-03-30T13:59:00.002+01:002018-03-30T13:59:52.422+01:00The Crabby Crafter's Life Hacks, Part One<div data-contents="true">
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<span data-offset-key="31j1c-0-0"><span data-text="true">I think it's important to teach your kids how to manage money, how to clean/organise, and how to negotiate. My parents taught me to be good with money (although it turns out I'm even better at it than they are), but they never taught me the latter two skills. </span></span></div>
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<span data-offset-key="a7oml-0-0"><span data-text="true">My dad always said that if everything has a place and you put it away when you're done, then you don't have to clean. He had a point, but it's not enough: even if my husband and kids were as tidy as I am, crumbs, spills, dust, laundry, and accidents happen. You need to have a cleaning routine! I clean a little bit every day. There are daily tasks (dishes, wiping counters, etc.), things I do on an as-needed basis (laundry, ironing, vacuuming, and cleaning toilets), and things I rotate through that are done regularly, but not every day (changing sheets, mopping floors, wiping cabinet faces, etc.).</span></span></div>
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<span data-offset-key="cm98t-0-0"><span data-text="true">The fine art of negotiation! This is not always about money, because you can also negotiate for perks (everything from job perks to nabbing samples at a make-up counter) or negotiate in a diplomatic way, but negotiation is definitely a money-saving skill. I got an email from my broadband company saying they are raising the price of my broadband and telephone package by £1.01 per month, but that this meant I could get out of my annual contract. My options were to either just suck it up and pay more, switch to another provider, or negotiate. I phoned and negotiated back down to my original plan for another year (this is extra good because at the end of my 12-month contract, my bill would have gone up by £10, so I've extended the deal by another 6 months). <br /></span></span></div>
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<span data-offset-key="d0c6v-0-0"><span data-text="true">Part of negotiating is that you need to be realistic. BT charge other broadband providers a ton of money for using their lines, so I knew I couldn't negotiate down to, say, £10/month, but I thought it was reasonable to ask if I could get it down to or below my original monthly cost (which is a very competitive one). The same thing applies if you are negotiating prices. It's incredibly unusual to negotiate a price down to under half the initial offer, and if you lowball too hard, they will think you are taking the mick and not want to deal with you. You also have to be friendly. Being chatty and charming makes you more pleasant to deal with and if someone likes you more, they will be more willing to cut prices and throw in perks.<br /></span></span></div>
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<span data-offset-key="53kt4-0-0"><span data-text="true">It's also nice to reward the person on the other end of your negotiations if you can, by giving them a good review or telling their manager they're a good employee, by telling others about what a great service they provide (or sell), or even just thanking them. They are doing you a favour, and it's nice to my broadband provider, I asked the girl at the call centre if I could either tell her manager how great she was or if there was a survey I could fill out and give her a good review. She said she would email me a survey and was so pleased. Top marks for her! :D</span></span></div>
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C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-85024249134008289062014-07-03T13:54:00.001+01:002014-07-03T13:56:05.836+01:00WTF Fennel Bulb -- Sesame Fennel Rice (GF)<div class="separator" style="clear: both; text-align: center;">
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I get the feeling fennel bulbs are one of those vegetables nobody knows what to do with. You see them in the grocery store and think, "ooh, that looks fancy!" and maybe you bring it home and then the only recipes you can find for it are veggie stir fries and salads. Which are fine, but maybe not as inspiring or original as you hoped. I mean, turning a vegetable into a salad or stir-fry is not a big stretch of the imagination.<br />
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My husband found a pile of fennel bulbs in the reduced produce sale bin (I swear, half my posts are inspired by what my husband finds cheap at the grocery store!) and I made this dish two nights in a row, we liked it so much!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbXBX7q2Y6cNufE4g98tQg8Lz4A2xy0KJ0OcgpPUIQmYrziIsi6jGM8SMj75cgmeIHZkjMcdfx5Uuh4hM7Ly9kb7bb3YRz7q4-gz_jfYGqYSl7Xmg_mlfbyTQ3CBxmCtvjv3i1dmMH29A/s1600/DSCN3069.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbXBX7q2Y6cNufE4g98tQg8Lz4A2xy0KJ0OcgpPUIQmYrziIsi6jGM8SMj75cgmeIHZkjMcdfx5Uuh4hM7Ly9kb7bb3YRz7q4-gz_jfYGqYSl7Xmg_mlfbyTQ3CBxmCtvjv3i1dmMH29A/s1600/DSCN3069.JPG" height="300" width="400" /></a>It's easy. Thinly slice a <b>fennel bulb</b> (go ahead and use any fronds from it, too), and chop an <b>onion</b> (I used chopped <a href="http://reallycrabbycrafter.blogspot.co.uk/2011/04/foraging-for-free.html">ramsons</a>, but I'm guessing they don't grow in your area) and maybe some <b>garlic</b>, too, toss it in a pot with some <b>brown rice</b> (I used about 1 cup of uncooked rice per fennel bulb, but I would usually use 1 bulb per 2 cups of rice -- the rice-to-fennel ratio is completely at your discretion), and cook it all together at once. When everything is cooked, toss in some <b>sesame seeds</b>, <b>toasted sesame oil</b>, <b>soy sauce</b>, and <b>lime juice</b> (again, proportions are at your discretion -- if in doubt, just use a little, taste the result, and adjust accordingly).<br />
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They are my favourite on-line health food store and I've been ordering from them ever since my friend Lizzie pointed me in their direction. "I can't find popcorn kernels anywhere! Where can I get bulk nuts? I need nooch!* ASDA stopped stocking my favourite eco-deodorant, whatever shall I do?" <br />
"Goodness Direct!" she said, and then told me to use her tell-a-friend reference number with my order so she could get free organic chocolates.<br />
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Speaking of organic chocolates...<br />
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<tr><td class="tr-caption" style="text-align: center;">They even taste expensive.</td></tr>
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It was <i>so</i> nice to get this parcel. I was in the middle of a chicken pox epidemic with my 3 sons, hadn't left the house in weeks because they were under quarantine, and even missed our summer holiday. So an unexpected care package was very gratefully received. It came with this cute hand-written note:<br />
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<tr><td class="tr-caption" style="text-align: center;">They are thanking me for sampling their goodies.</td></tr>
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Of course, I am happy to review their treats. Let's start with the <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/337663_Booja_Booja_Organic_Fine_De_Champagne_Truffles_150g.html">Booja-Booja Truffles</a>. <br />
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<tr><td class="tr-caption" style="text-align: center;">The box is so nice, I'm using it to store my fountain pen nibs now.</td></tr>
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These guys are dusted in cocoa powder, which is the first thing you taste. It's unsweetened and hits you with its intense and almost bitter flavour. This is a wonderful prelude to the dark chocolate encasing the velvety organic <i>Fine de Champagne</i>-infused truffle center. When I had one, I laughed. They even taste expensive! At 70 calories a pop, these guys are organic and vegan-friendly; dairy, soya, GMO, and gluten free; and delicious. <span style="font-size: x-small;"> (Yes, that is a correct way to use a semi-colon.)</span> There are even some raw truffles in their range. I come from a long line of dark chocolate lovers and I can say with certainty that these would be a big hit on my dad's side of the family. But hey, even if we weren't all huge fans of dark chocolate, these would still be a hit!<br />
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And then there were the <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/script/search.html?query=eskal&brand=ESKA">Eskal</a> Fruit Cremes and Mint Collection. Both of these are vegan and certified Kosher. The Fruit Cremes came in 4 flavours: lemon, orange, strawberry, and dark cherry, all covered in dark chocolate. I'm pretty sure the dark cherry was my favourite, but they were all really good. The Mint collection had some dark chocolate mints, these dark chocolate mints with crunchy bits in them, and mint cremes. I think the mint cremes tie with the dark chocolate mints with crunchy bits as my favourites of the bunch.<br />
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I also got some <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/script/search.html?query=nutri+snax&snar=">Nutri Snax</a> -- Cashew Supreme and Ginger Rocks. This is where I tell you a funny anecdote.<br />
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As someone who has been breastfeeding and/or pregnant for the last 6 years, I always carry snacks in my bag, which I call "emergency rations." I have to carry loads because if I pull one out to eat, my sons and husband start begging me to share. Kind of like when you are walking around a sea sidey town and want to eat something and suddenly you find yourself surrounded by seagulls who are dive-bombing and pecking and trying to get in on your snack. My middle son also likes to raid my handbag for emergency rations when we are at home.<br />
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So my middle son came in with one of the Nutri Snax and told me he had a butt-rash, so he needed<i></i> to eat an emergency <i>rash</i>ion. (He did not actually have a butt-rash, our affectionate term for diaper rash, nor is he in diapers.) Actually, I think what he first said was, "I have a rash on my buttocks..." Am I the only one with a 4 year old who uses the term 'buttocks'? He probably picked that up from watching me do P90X. Tony Horton is always going on about buttocks. But I digress...</blockquote>
Anyway, these Nutri Snax are wheat free and vegan. They are your standard dried fruit and nut fare snack bars and they are very tasty.<br />
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Last, but not least, the <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/661011_Provamel_Organic_Almond_Drink_200ml.html">Provamel Almond Drink</a>. This is probably the most almondy almond 'milk' I've ever had and it even had a bit of almond pulp at the bottom. Again, my middle son claimed this was a necessity and that he needed to drink it because he had the chicken pox. I caved, of course, and let him have most of it.<br />
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Thanks for the treats, <a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/script/home.html">Goodness Direct</a>!<br />
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You can also check out Goodness Direct on <a href="http://www.facebook.com/GoodnessDirect">facebook</a>,
where they currently have a generous money off voucher code for £10 off an
order of £35 or more (orders over £35 get free shipping). And if
you place an order with them, will you please use my Tell-a-Friend Ref
No <b>G8085693</b>? :D<br />
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<i>The goodies reviewed in this post were given to me for free in the hopes that I would review them, and everything I've written here is my honest-to-goodness real opinion. Nobody twisted my arm and I didn't drink the kool-aid! ;D</i><br />
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* Nooch is the affectionate term for nutritional yeast. Nooch is delicious. My kids love it sprinkled on their pasta. Some people make fake mac'n'cheese-style sauce with it. Just don't take the advice on the box and stir it into juice because that is just <i>silly</i>.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="st"> <i>I got 99 problems, but a stitch ain't one.</i></span></td></tr>
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C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com2tag:blogger.com,1999:blog-8618940430555171436.post-10173072262658860812014-06-09T21:42:00.000+01:002014-06-09T22:13:36.925+01:00Sheaffer VFM Handwritten Review and A Pox Upon My House!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">My oldest son took this photo of my middle son!</td></tr>
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Guys, I know I promised lots of posts, but my house has been hit with the chicken pox. I've been in quarantine for the best part of the last month -- first they had colds, then, one by one, my children got the pox. My oldest son and husband are on holiday while I am at home with the other two sickies, trying to keep them happy. So now is probably a great time for my handwritten review of the Sheaffer VFM which I won from <a href="http://thepencompany.com/">The Pen Company</a>. I am usually a fountain pen girl, but not all paper is cut out for fountain pens, and I like ballpoints, too.<br />
I'll try to get some recipes out to you soon, but in the meantime...<br />
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<tr><td class="tr-caption" style="text-align: center;">The Sheaffer VFM.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Click the photo to zoom in!</td></tr>
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<br />C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-10453677003060707892014-05-28T14:13:00.001+01:002014-06-10T06:25:23.930+01:00Birthday Month, and an Optrex Eye Revive Moisture Mist Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm8.staticflickr.com/7444/12590001784_1a30399c01_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://farm8.staticflickr.com/7444/12590001784_1a30399c01_o.jpg" width="400" /></a></div>
<br />
Where did all the time go? Since my last post, I completed P90X (before/after/progress photos <a href="https://www.flickr.com/photos/nightingales/sets/72157635386574815/">here</a>), started writing in my diary every day,* did lots of knitting, and mastered Irish soda bread (I was inspired to by the photo in <a href="http://veganinbrighton.blogspot.co.uk/2013/09/vegan-mofo-2013-football-food-sunday.html">this post</a> (scroll down)). I'm also homeschooling, although we've taken the week off because my almost 6-year-old has the chicken pox!!<br />
<br />
It's birthday month here -- my 3 sons have birthdays within 31 days of each other, and each of them get the cake and frosting of their choice and a handmade gift for their birthday. (Do you guys want a vegan cake and frosting tutorial? I can do that!)<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Punk rocker bonnet -- we won best bonnets<br />
in the <a href="http://www.funfirst.org.uk/">Fun First</a> Easter 'parade!'</td></tr>
</tbody></table>
I have a few things planned in this blog for the next fortnight:<br />
<ul>
<li>Soda Bread...Master this recipe so you can learn:</li>
<li>Awesome banana bread that happens to be unsweetened and fat-free (it's a soda bread variation and my favourite banana bread recipe at the moment).</li>
<li>Sheaffer VFM ballpoint pen review (I won one from <a href="http://www.thepencompany.com/">The Pen Company</a> and it included a nice little note asking if I'd mind reviewing it -- of course I don't mind!)</li>
<li><a href="http://www.goodnessdirect.co.uk/cgi-local/frameset/script/home.html">Goodness Direct</a> goody bag review! (I've reviewed products from them before, and was pleasantly surprised to get a package of goodies from them with a handwritten note in the post yesterday.)</li>
<li>More recipes (cake and frosting?) and maybe even some knitting patterns (find me on <a href="http://www.ravelry.com/">Ravelry</a>)!</li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">Nikita Cowl pattern, anyone?</td></tr>
</tbody></table>
I also received a trial Optrex Eye Revive Moisture Mist product to review (thanks <a href="http://bzzagent.co.uk/">BzzAgent</a>, for the sample -- Marie Clare declared it a "handbag essential"), so here it is:<br />
<blockquote>
I don't usually suffer from dry eyes, but I thought this would be fun to
try anyway. I was VERY skeptical of the claim that it wouldn't smear
my make-up, so I did a trial run at home before I popped it into my
handbag. My make-up didn't smear (!!) and the cooling sensation from
the mist was very refreshing. I like the ingredients, too, they look
like they will do a nice job of taking care of the skin around my eyes.
So I know I said I don't usually get dry eyes, but I feel like _every_
time I am in this one grocery store, my eyes have some kind of weird dry
episode and I end up wigging out. I was popping into the store's loo
the last time this happened. "Blimey, my eyes! WTF?!" I thought to
myself. And then I remembered the Optrex spray in my handbag. I tried
it and immediately felt better! I am going to be honest here: I did
not think this was going to work. I thought I would have clumpy mascara
at the very least, but my eyeballs felt normal again and my make-up
looked exactly the same.
So, congratulations, Optrex. I am a major skeptic, but this spray is
pretty awesome.</blockquote>
(And no, I didn't drink the kool-aid, I really did like the Optrex.)<br />
<br />
So, see you all again in the next day or so! Leave a comment to say hi or to nag me to post my cake and frosting recipes!! ;D<!--3--><!--3--><!--3--><!--3--><br />
<br />
* Mostly with fountain pens. Anybody else keep a diary? Or like fountain pens? Or any kind of pens? What are your favourites? What do you write on?<br />
<br />C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-19040437868957399162013-11-29T07:43:00.003+00:002013-11-29T07:43:34.229+00:00Easy Slow-cooked Butternut Squash with Lentils and Shallots (GF)<br />
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<br />
This is so easy and delicious -- it's pretty, too -- check out the photo. The hardest part is chopping up the butternut squash. I've posted variations of this before, but figured a slow-cooked version was due its turn!<br /><br />Add to your slow cooker: 1 chopped <b>butternut squash</b> (aim for bits that are no bigger than 1" in any length -- no need to peel -- the peel will soften after cooking and is perfectly edible), quartered <b>shallots</b> (or <i>onions</i> cut into wedges), 1 cup <b>dried green, brown, or French (Puy) lentils</b> (not split lentils, though), 2 cups of <b>water</b>, a few <b>garlic cloves</b> (or 1-2 cloves of minced garlic), a generous glug of <b>olive oil</b>, <b>red chili pepper flakes</b>, <b>sage</b>,<b> thyme</b>,<b> rosemary</b>,<b> black pepper</b>, and <b>salt</b>. You can also add <i>a tin of chopped tomatoes</i> to make it like more like a stew/a bit more saucey.<br /><br />If you don't like lentils, you can just skip them and then skip the 2 cups of water, as well. And you can skip the olive oil, too, if you want it fat-free, just add 2-3 tbsp of water if you're not doing the lentils.<br /><br />This should take about 4 hours on low, 2 hours on high. I like to stir everything up once or twice part way through slow-cooking and maybe add a little kettle water if things are looking a bit dry. <br /><br />I like it served on a bed of brown rice, but quinoa, millet, buckwheat, bulghar wheat, and such will all do just fine, as well.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-9319196750577629922013-11-09T17:25:00.001+00:002013-11-09T17:25:08.104+00:00Pear Carob Cake (Fat-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsv1SjYpR-z7rlFwo_1A31nGVuDSKz8u08XG7-7PcwmQ43vcKAbl1bfVVeP3PVYh0N4ipup5-1_Uw2NTkmeiRSww8E5j688TXVMuJwLJRBMc0pOmwWuBKOQoUlEJv8gMgRav-zY1Ab1BY/s1600/DSCN0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpsv1SjYpR-z7rlFwo_1A31nGVuDSKz8u08XG7-7PcwmQ43vcKAbl1bfVVeP3PVYh0N4ipup5-1_Uw2NTkmeiRSww8E5j688TXVMuJwLJRBMc0pOmwWuBKOQoUlEJv8gMgRav-zY1Ab1BY/s320/DSCN0292.JPG" width="320" /></a></div>
<br />
<br />
My husband came home with a bunch of pears the other day because they are in season right now. And by <i>in season</i>, I actually mean <i>really cheap</i>. <br />
<br />
So, here is a cake recipe. It's fat-free, delicious, and actually kind of tastes a bit like banana bread, even though there's no banana in it. If you don't have carob powder, you can use cocoa powder and if you don't have pears to puree, you can use applesauce. I cored and stemmed some pears and then pureed them, peels and all, with my immersion blender, but you could use a blender or food processor.<br />
<br />
The whole cake is approx 1920 calories, and if you cut it into 8 slices, they are about 240 calories each and they are pretty generously-sized. (The slices pictured are 1/16th of the cake each.)<br />
<ul>
<li><b>2 c flour </b>(plain, whole wheat, spelt, or granary will all do)</li>
<li><b>1 tbsp corn starch</b></li>
<li><b>2 tsp baking soda</b></li>
<li><b>1/3 c carob powder </b>(or cocoa powder)</li>
<li><b>1 tsp ground cinnamon </b>(optional)</li>
<li><b>1/4 tsp ground clove </b> (optional)</li>
<li><b>1 tsp vanilla extract </b>(optional)</li>
<li><b>a few drops of orange extract </b>(optional)</li>
<li><b>1-1/2 c pear puree </b></li>
<li><b>1/2 to 1 c sugar</b></li>
</ul>
Preheat your oven to 300°F/150°C. <i>That's not a typo. This cake bakes low and slow.</i><br />
<br />
Sift the dry ingredients (other than the sugar) together. Stir in the pear puree and extracts if using. <i>The batter will be a bit stiff and thick because of the corn starch. Don't worry. </i>If you like sweet cake, go ahead and add the full cup of sugar, but if you are like me and don't like to use too much, stir in a little at a time, tasting the batter to see if it's sweet enough. <br />
<br />
Pour the batter into a nonstick or greased <span style="font-size: x-small;">(yes, I know that means the recipe isn't totally fat-free)</span> and floured cake pan or a bundt cake pan and even a small loaf tin should do. <br />
<br />
Bake at 300°F/150°C for about 50 minutes. Mine rose like crazy in the middle. Pop it out of the baking tin and let it cool for a bit on a cooling rack or something before slicing.<br />
<br />
If anybody has any ideas on how to sub out that sugar and replace it with something else, leave a comment. Heck, leave a comment anyway! :DC.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com3tag:blogger.com,1999:blog-8618940430555171436.post-43250691428613652742013-10-10T18:05:00.001+01:002013-10-10T18:05:21.479+01:00Tomato Soup (GF)/Well Played, Vegusto (Part One).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyloHDYunDVkWtH9l0KYETcgqgYXhlig-Lr_-aZpRwlPtAc8YemN9A1rVGGofIxAHvxIBeZXt3NEKlWy_xf1eiGQV3uOCakUcrNtKd9odV6d387PrJzYl5RCab5_fNe9Vqi2coRos9UhqU/s1600/DSCN2022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Fake cheese that I actually, really like. (I never thought I'd say that!)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXG12XZXM3ONHAhhSY_0QndO-lVIv6gEEL93Kzg0_jTm0J1DdYk-i8esddvag2gP_lI8Q6pHKAepTi7xOYo-zfDfrQ6aSZa5P4-fThRhe-hJx9B4JL_K2fKBjNjhZSShmTIy_ds2U337O/s1600/DSCN2026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
So, a few weeks ago, the folks over at <a href="http://www.veganmofo.com/">VeganMoFo</a> had a little giveaway involving some <a href="http://vegusto.co.uk/">Vegusto </a>products. Long story short, I entered and won. Now those of you who regularly read my blog know that I pretty much never cook with fake meats or cheeses. There are a few reasons for this. I won't get into all of them, but one is that certain fake meats make me comically gassy. Another reason is that, with two or three exceptions, I don't really miss cheese or meat. And then there were those Tesco <i>Free From</i> fake cheeses I got last fall (for free as part of a BzzAgent campaign), that were so horrible, I swore off fake cheese forever. Fake cheese usually kind of sucks, if you ask me, but the Tesco stuff was nothing short of a horror show. <br />
<blockquote class="tr_bq">
<span style="font-size: x-small;">"Hang on, Big Momma," you're saying, "when you did the <a href="http://reallycrabbycrafter.blogspot.co.uk/2012/04/live-below-line-intro.html"><i>Living Below the Line</i></a>-themed blogs, you said you had a Linda McCartney veggie sausage for breakfast almost every day!" That's true. They are definitely an exception and they don't make me gassy at all. (They don't really taste particularly meaty, either, but that's probably why I like them.) Anyway, quit your nit-pickin' and let me cut to the chase.</span></blockquote>
My free samples of Vegusto didn't arrive in time to blog about them during VeganMoFo, but they did arrive and I've tried them all. I have to confess, I was pleasantly surprised.<br />
<br />
Usually when someone gets melty fake cheese, they make pizza. Not me. I make grilled cheese. I feel like grilled cheese is the true test of a fake melty cheese <span style="font-size: x-small;">(and grilled cheese is probably the only cheese-thing that I ever miss)</span>. I have had some fake melty cheeses that stuck to my teeth and some that just kind of tasted like rubber. Not so, Vegusto. <i>This is hands-down the best melty fake cheese I have ever had.</i> I actually really, sincerely like it.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRcN1otCgRp8qj4ya9WajHPSJSm4IdHolsnU9XBVQ_vsoxW_jUMFvbYZpWCmErI08QJpR1PU0ooLxyKRw1AOcYJ_U69Dd8csZ-crwVmXriOjHo-BGx_sFpRxdo-271gaUtxCwUz-JMG5N/s1600/DSCN2021.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRcN1otCgRp8qj4ya9WajHPSJSm4IdHolsnU9XBVQ_vsoxW_jUMFvbYZpWCmErI08QJpR1PU0ooLxyKRw1AOcYJ_U69Dd8csZ-crwVmXriOjHo-BGx_sFpRxdo-271gaUtxCwUz-JMG5N/s200/DSCN2021.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fake cheese that doesn't suck.</td></tr>
</tbody></table>
The other two cheeses they sent me were the Aromatic and the Piquant. The Aromatic is supposed to be like a fake cheddar and that's totally what it tastes like: fake cheddar. The Piquant is supposed to taste like a Gruyère <span style="font-size: x-small;">(I have NO idea what Gruyère actually tastes like)</span> or a parmesan and I thought it tasted kind of like maybe a fake Swiss? I'm not in love with these, but they are not bad at all and pretty cheese-like for fake cheese. If you're vegan or non-dairy and really miss cheese, I'd recommend them. Even my husband, who loathes fake cheese, said they were, "the least offensive fake cheeses [he's] ever had." My 3-year-old loves them. <span style="font-size: x-small;">(My 5 year old...not so much. But h<span style="font-size: x-small;">e is an equal-opportunity fake-cheese hater.</span> It ain't <span style="font-size: x-small;">personal, Vegusto.</span>)<span style="font-size: small;"> The cool thing about these cheeses is that they're made with nut butters, which, of course, makes me want to experiment and see if I can't make my own fake cheeses that don't suc<span style="font-size: small;">k.</span></span></span><br />
<br />
<span style="font-size: x-small;"><span style="font-size: small;">Anyway, I couldn't make a post about fake grilled cheese without a <span style="font-size: small;"><span style="font-size: large;"><span style="font-size: large;">R</span>ecipe for <span style="font-size: large;">T</span>omato Soup!</span></span></span></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQukeKvFNXw389oG1u2dXhpmXP4VHf8yWt6n0hQ70evBuJfmJqizAx9GjyLwQGYIjgarSXTVNAgCtWwbcr_XrAVwcNmtMBwqbBhlreMxIJ7ApyeW21Y19YOgrBEj9c2YGJm_ei5IbUrX_x/s1600/DSCN2031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQukeKvFNXw389oG1u2dXhpmXP4VHf8yWt6n0hQ70evBuJfmJqizAx9GjyLwQGYIjgarSXTVNAgCtWwbcr_XrAVwcNmtMBwqbBhlreMxIJ7ApyeW21Y19YOgrBEj9c2YGJm_ei5IbUrX_x/s320/DSCN2031.JPG" width="320" /></a><span style="font-size: x-small;"><span style="font-size: small;">In a little bit of <b>water</b>, boil <b>a small onion</b>, <b>2-3 cloves of garlic</b>, <b>2 carrot</b><span style="font-size: small;"><b>s</b>, and <b>2 stalks of celery</b>. You can also <span style="font-size: small;">add <i>a potato</i>, too. <span style="font-size: small;">It's up to you. Once everything is soft, add <b>a can</b> (or <span style="font-size: small;">one of those new-fangled tetra-packs) <b>of stewed tomatoes </b>(the 400g/14oz <span style="font-size: small;">size</span>) and puree everything up. After that, I a<span style="font-size: small;">dd <b>another can</b> (or t<span style="font-size: small;">etra-pack) </span><b>of stewed tomatoes</b> <span style="font-size: x-small;">(if they aren't already diced, I chop them myself) <span style="font-size: small;">for texture (obviously, if you want a smoother tomato soup, puree both cans<span style="font-size: small;">) and warm everything back up again.</span></span></span></span></span></span></span></span></span></span> Then I add some <i>freshly chopped rosemary, basil, or parsley</i> (skip it if you don't have any, it's still good) and a little <b>salt and pepper</b> to taste. It's also fun to stir in <i>a little homemade soya yoghurt</i>. <a href="http://knowyourmeme.com/memes/all-your-base-are-belong-to-us">What you say</a><span style="font-size: small;"><a href="http://knowyourmeme.com/memes/all-your-base-are-belong-to-us">!!</a> Oh, yes. I started making my own soya yoghurt. It's fantastic and you can make it either in a slow-cooker or an insulated flask (like a thermos, not a booze flask). I need to blog about that so you can learn, too. Remind me! Leave a <span style="font-size: small;">comment! :D</span></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">S</span>tay tuned for <i>Well Played, Vegusto (Part Two)</i>, where I review their very meaty fake meats.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com5tag:blogger.com,1999:blog-8618940430555171436.post-76934453936495312502013-09-30T18:57:00.001+01:002013-09-30T18:58:49.485+01:00Spiced Tomato Millet and Friends (GF) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn6VYAyLMSZPwLBBDtrw5k2jmizL_vfiOwZFDTWWIUUG3JM1lyyeXYFcQYKxUJ1Ks6SVM3I-eA2Imb-orMzrQtPOcrgi-WV-1cw6bYkCG8o9ufs5bEY5pLi_aqJ5wAZWlzz0aBMeR45Hh/s1600/DSCN2002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn6VYAyLMSZPwLBBDtrw5k2jmizL_vfiOwZFDTWWIUUG3JM1lyyeXYFcQYKxUJ1Ks6SVM3I-eA2Imb-orMzrQtPOcrgi-WV-1cw6bYkCG8o9ufs5bEY5pLi_aqJ5wAZWlzz0aBMeR45Hh/s400/DSCN2002.JPG" width="400" /></a></div>
<br />
Someone asked me to <a href="http://www.veganmofo.com/">Vegan MoFo</a> up some millet side dishes. Millet is a great gluten-free substitute for cous-cous and also works well as a substitute for white rice or any kind of grain that tends to clump together when cooked if you don't fluff it. I was going to do millet and adzuki bean burgers today, but my adzuki beans just did not want to soften in time for dinner, so I made this instead.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRE8oLVwConpfk1oZMnZdM3qFXpJzHb_3QeyUN-Bx85cJlH8re6MAnZYpK46lDo0yoKr2vtR8j8z_RL2NQ7mW3GSpW3bOaIA5ED1mh9ww2Rsnn7AocBySWmCWoHFMCd5-YR9nQZutMLx2/s1600/DSCN2015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRE8oLVwConpfk1oZMnZdM3qFXpJzHb_3QeyUN-Bx85cJlH8re6MAnZYpK46lDo0yoKr2vtR8j8z_RL2NQ7mW3GSpW3bOaIA5ED1mh9ww2Rsnn7AocBySWmCWoHFMCd5-YR9nQZutMLx2/s320/DSCN2015.JPG" width="320" /></a>Put a glug of <b>olive oil</b> into a sauce pan and gently fry <b>thinly sliced onions</b> and <b>minced garlic</b> on low heat. Toss in some <b>ground cumin and coriander</b> (and <i>a pinch of chili powder or smoked paprika</i> if you're feeling feisty) and <b>a cup of millet</b>, stirring everything around and letting the millet get toasty in the bottom of the pan for a minute or two. Then add <b>a finely chopped bell pepper</b>, <b>2 tbsp tomato paste</b>, <b>2 tsp dried parsley</b> (<i>oregano</i> would work well here, too), <b>2 cups of water</b>, and give everything a good stir. Put a lid on that sauce pan and let it cook until all the water is absorbed and the millet is tender. If you take a peek and think things are looking a bit dry, stir in some water 1-2 tbsp at a time.<br />
<br />
Once everything is cooked, remove from heat, stir in some <b>lemon or lime juice</b> and <b>soy sauce or salt </b>(feel free to stir in some <i>beans</i> right now, too) and let the millet sit, covered for a few more minutes. <br />
<br />
Now your fancy millet side-dish is ready to serve. Take advantage of millet's clumpy nature and form it into a ball or a squatty cylindrical shape. I served mine on a bed of lettuce, topped with some sliced black olives (my husband got his in burrito form) and splashed on some hot sauce. <br />
<br />
You could also wait for the millet to cool and then roll it into balls, smoosh the balls into patties, and bake or pan fry them. (You can actually form the balls/patties first, but don't bake or fry until they've cooled -- otherwise the starches don't quite set and it can get a bit crumbly.) Millet is really good for that kind of thing!<br />
<br />
Two other options I've blogged about this month that would work well with millet are the <a href="http://reallycrabbycrafter.blogspot.co.uk/2013/09/barley-stuffed-bell-peppers-gf.html">Stuffed Bell Peppers</a> and the side of herbed grains from the <a href="http://reallycrabbycrafter.blogspot.co.uk/2013/09/tomato-and-butter-bean-coriander.html">Tomato and Butter Bean Coriander Casserole</a>.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-83823505799097072342013-09-29T16:00:00.000+01:002013-09-29T16:01:50.317+01:00Trail Mix (GF option)<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPmnhozLmt2xkD61lst7ZxiSZ_2WtEdkfOwwPY4XKJm8TpDCK4tj7JwMHFS3_pvVUcx8R55DUdMLVBdg1BO8gi4PlSz8a8JKr94RuGL7618rkFJnqMPzJWoTxC3GUPsWR6rJ0x2RL1Gu-/s400/DSCN1981.JPG" width="400" /></div>
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I don't know about you, but when I am out and about running errands and the like, I get friggin' hungry. If I leave it for too long, I get <i>hangry</i>, the angry hunger. Nobody wants to see that! To combat this, and because I also have kids that become hungry on a whim, I always pack some kind of emergency rations. The kids usually get granola bars. My go-to snack is trail mix.<br />
<br />
During the last month of my most recent pregnancy and for the first fortnight after, I was practically inhaling trail mix. I had a bag by my bed at all times, I brought it with me to midwife appointments, and I even packed a bag of trail mix <i>while I was in labour</i>. We are not talking easy labour, either. I had to keep stopping to squat through contractions, but I was not going to the birthing centre without a big, fat bag of trail mix! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggD113DIswI8wLbo-84Gd61LkRrIJrvhhCVN-wPEwPAAsMOHLUFMCFnh2do1yMX4860ZPDtw6yzlrEYHUd6_MkQoxwj0QfXShK-nRmScpkKPx3Z52q3IMhYtORv7yYqmO0ydDt-yCUotm1/s1600/DSCN1974.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggD113DIswI8wLbo-84Gd61LkRrIJrvhhCVN-wPEwPAAsMOHLUFMCFnh2do1yMX4860ZPDtw6yzlrEYHUd6_MkQoxwj0QfXShK-nRmScpkKPx3Z52q3IMhYtORv7yYqmO0ydDt-yCUotm1/s320/DSCN1974.JPG" width="320" /></a>At the very least, I feel that trail mix needs <b>nuts and dried fruit</b>. The most basic of this is peanuts and raisins. Now this is great, but I like a few different kinds of nuts (namely cashews, Brazils, and soy nuts), and while we're at it, why don't we add some dried apricots? Skip this if you're gluten-free, but I also like to throw in some <b>pretzels</b>. They get a little soft within about a day, but I kind of like them that way. Gives a bit of a chew to them. I will also sometimes break up a bar of <b>dark chocolate</b> and throw that in there, too.<br />
<br />
My friend gave me some cute, reusable bags a year or so ago and they are perfect for trail mix. I always try to keep a bag ready so I can pop it into my pocket or handbag before I hit the road.<br />
<br />
What do you like in your trail mix? Leave your answer in the comments. :D<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lQgHQUlvtc_6uQ9BKjGFSdP2Y6wm8AtR2KyiIb0DxIWZLiOVC2kd3LbxN-Rbr_5EQuQuvv7SYwCyYGbzhIzTJ1IIGgvLWneyk7EZd2YttrA2DOQqZSfNb3aB6434L4PHqR-mCLNQGhZs/s1600/DSCN1984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lQgHQUlvtc_6uQ9BKjGFSdP2Y6wm8AtR2KyiIb0DxIWZLiOVC2kd3LbxN-Rbr_5EQuQuvv7SYwCyYGbzhIzTJ1IIGgvLWneyk7EZd2YttrA2DOQqZSfNb3aB6434L4PHqR-mCLNQGhZs/s320/DSCN1984.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It looks like a cute little clutch!</td></tr>
</tbody></table>
<br />C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com2tag:blogger.com,1999:blog-8618940430555171436.post-33134225027397583642013-09-28T15:08:00.000+01:002013-09-28T15:08:10.976+01:00Crabby Corn Chowder (GF)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFK_hDFRKRvuLuUotRR6sH6B1DMYadBx1P1gQH_9euUkGCDp30xXI3d1KHgUzv1-P38ZoFQDZM9483ZMIUxVLi0IAGj5XeRamPlYnkqyTPrKAsHAnlgHW1Q8hy9Sr7ExTZpWyodfeDTaT/s1600/DSCN1928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFK_hDFRKRvuLuUotRR6sH6B1DMYadBx1P1gQH_9euUkGCDp30xXI3d1KHgUzv1-P38ZoFQDZM9483ZMIUxVLi0IAGj5XeRamPlYnkqyTPrKAsHAnlgHW1Q8hy9Sr7ExTZpWyodfeDTaT/s400/DSCN1928.JPG" width="400" /></a></div>
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<a href="http://en.wikipedia.org/wiki/The_Joy_of_Cooking"><i>Joy of Cooking</i></a> defines chowder as a thick soup, to which milk, diced vegetables, and even bread and crackers may be added.<br />
<br />
Today I decided I wanted corn chowder. I've never made corn chowder before and have never even had corn chowder as far as I can recall, but I figured I could throw something together. I did and it was great. I served it with a slice of homemade rye. This would also be good with those <a href="http://reallycrabbycrafter.blogspot.co.uk/2013/09/gourmet-style-crackers.html?spref=fb">crackers</a> I made yesterday.<br />
<br />
Boil in water until soft: <br />
<ul>
<li><b>4 redskin potatoes </b>(any potatoes will do, really, and you don't absolutely *need* 4)</li>
<li><b>2 stalks of celery</b></li>
<li><b>2 carrots</b></li>
<li><b>1 onion</b></li>
<li><b>1-2 cloves garlic</b></li>
<li><b>1/2-1 cup of corn </b></li>
</ul>
Then ladle out about half the liquid (save it to use as stock in another recipe) and do a half-assed job of pureeing the soup (I use an immersion blender, you can use whatever you like) so it is still a bit chunky. Then add:<br />
<ul>
<li><b>soy milk</b> (enough to replace the liquid taken out earlier) <i>or another kind of milk/fake milk</i></li>
<li><b>1-1/2 - 2 cups of corn</b></li>
<li><b>finely chopped zucchini</b></li>
<li><b>salt</b></li>
<li><b>freshly ground black pepper</b></li>
<li><i>(bell pepper) <b> </b></i></li>
<li><i>(chopped broccoli and/or cauliflower florets)</i></li>
<li><i>(thyme)</i></li>
<li><i>(paprika or smoked paprika) </i></li>
<li><i>(dash of cayenne pepper)</i></li>
</ul>
Heat on low/med, stirring regularly (or else the potatoey broth goo will stick to the bottom of the pan), until the veggies you added after blending are cooked.<br />
<br />
If you don't want to blend anything, throw all the ingredients in at once, but chop them into small pieces. Then ladle out half the liquid, smoosh the veggies with a potato masher or something, add the soy milk, and it's ready to serve when the soy milk is warm.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-26906967831370519822013-09-27T16:57:00.001+01:002013-09-28T09:21:48.870+01:00Gourmet-Style Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUt3D6N_zH-OdQfrzE6bxpJr2AJfS8KI9Lq1tYUVthdw8e_xN9aLoYtNIahYU51QEZITq8bwyHwP-pWrmzrbbNRshU0ARhgKsi1CGQ9zdE303ntQeCx2O-T_qwGRhZrpVF91r7RQ88TuIh/s1600/DSCN1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUt3D6N_zH-OdQfrzE6bxpJr2AJfS8KI9Lq1tYUVthdw8e_xN9aLoYtNIahYU51QEZITq8bwyHwP-pWrmzrbbNRshU0ARhgKsi1CGQ9zdE303ntQeCx2O-T_qwGRhZrpVF91r7RQ88TuIh/s400/DSCN1889.JPG" width="400" /></a></div>
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You know those crunchy, pillow-shaped gourmet Italian crackers that come in bags? That's these, only I made them myself. My friend <a href="http://www.tensionmagazine.com/">Josi</a><span class="userContent" data-ft="{"tn":"K"}">
was the one who told me you could make crackers using a pasta machine, so today, I thought I'd give it a try. These are easy to make and take almost no time at all.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4cg6I1PrQi97rUkNMqAQRDgGVKOT3bqC3ywq2VEJa63cb2K6o7gvY5BmayhuInRccRK44hf7Xlnmzt_8X9E5ffcB7Mo2ofPncbvPjBuVKtf8jsCQ_C4lGTzzzr5xAENA8MCDree-yFiF/s1600/DSCN1838.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4cg6I1PrQi97rUkNMqAQRDgGVKOT3bqC3ywq2VEJa63cb2K6o7gvY5BmayhuInRccRK44hf7Xlnmzt_8X9E5ffcB7Mo2ofPncbvPjBuVKtf8jsCQ_C4lGTzzzr5xAENA8MCDree-yFiF/s320/DSCN1838.JPG" width="320" /></a>Preheat your oven to 450°F/225°C. <br />
<br />
Start with about <b>1-2/3 cups of self-raising flour</b> (or <i>plain flour and about 3/4 of a tbsp of baking soda</i>) and work in <b>1-3 tbsp of extra virgin olive oil</b> (you can sub any oil here, really and you can add more or less oil to make them lower in fat or to give them a richer flavour) either with your fingers or the back of a spoon. Add a <b>scant 1/4c of soymilk</b> (<i>or water or whatever</i>) mixed with <b>a tiny splash of vinegar or lemon juice</b> (you could probably skip this, to be honest, but I was going for a buttermilky flavour) and knead all that shizzle together.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLTOMaDEPhEFM1D0sQqbSDqmgAjm3x4Hr95K7DZaeD0lR7d9e_QVIOpifeDLlO9u9T2xdLJ2B0UhuBYUuhtsh6OxdLl9Vt4nh1PZjN1uB_2SYN030FmVK2Ma1c73w1wLzGYPxj8bNjA1Z/s1600/DSCN1886.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLTOMaDEPhEFM1D0sQqbSDqmgAjm3x4Hr95K7DZaeD0lR7d9e_QVIOpifeDLlO9u9T2xdLJ2B0UhuBYUuhtsh6OxdLl9Vt4nh1PZjN1uB_2SYN030FmVK2Ma1c73w1wLzGYPxj8bNjA1Z/s320/DSCN1886.JPG" width="320" /></a>Then, either roll the dough flat with a rolling pin or run it through a pasta machine, score it into wee squares with a knife or pizza cutter, and use a flipper-type spatula to transfer the squares to a flour-dusted or nonstick baking tray. <b>Salt</b> that shizzle (or not, maybe you are on a low-sodium diet), and pop it into the oven for 10-12 minutes. The crackers will puff up and start to brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZao5KTwxUgAx75tVWn_ysplgEWKkYJHgwLXZrOSnjiztODM-kQ-IfIj24hYjl9WG6LyMgrXuu0zu0j_cMHFKle9axjdL1INRat82e_IJp9wzlRqaLSxfKikwERGFnwdJe7GLYfKblDih/s1600/DSCN1887.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZao5KTwxUgAx75tVWn_ysplgEWKkYJHgwLXZrOSnjiztODM-kQ-IfIj24hYjl9WG6LyMgrXuu0zu0j_cMHFKle9axjdL1INRat82e_IJp9wzlRqaLSxfKikwERGFnwdJe7GLYfKblDih/s320/DSCN1887.JPG" width="320" /></a>You can make a few different variations of this, by adding chopped rosemary, or black pepper and lemon zest, oil, or extract, or subbing tomato juice for the soymilk. You could even use a dab of toasted sesame oil with whatever oil you're using and add some sesame seeds and have some fancy sesame crackers.<br />
<br />
I like these plain, but you might prefer to dip these in something, such as <a href="http://reallycrabbycrafter.blogspot.co.uk/2010/11/ghetto-hummous.html">Ghetto Hummous</a>, <a href="http://reallycrabbycrafter.blogspot.co.uk/2013/09/sprouting-chick-peas-sprouted-chick-pea.html">Sprouted Chickpea Hummous</a>, <a href="http://reallycrabbycrafter.blogspot.co.uk/2011/12/white-bean-pesto-pate.html">White Bean Pesto Pate</a>, <a href="http://reallycrabbycrafter.blogspot.co.uk/2011/01/zomg-roasted-bell-pepper-salsa-tomato.html">ZOMG Roasted Bell Pepper Salsa</a>, or <a href="http://reallycrabbycrafter.blogspot.co.uk/2011/06/cornbread-waffles-and-salsa.html">Big Momma's Salsa</a>. Maybe you would prefer these in soup? Why not try them with <a href="http://reallycrabbycrafter.blogspot.co.uk/2010/11/bodacious-borscht-and-wee-confession.html">Bodacious Borscht</a>, <a href="http://reallycrabbycrafter.blogspot.co.uk/2010/11/gazpacho.html">Gazpacho</a>, or <a href="http://reallycrabbycrafter.blogspot.co.uk/2011/10/cream-of-mushroom-soup-with-spaghetti.html">Cream of Mushroom Soup</a>?<br />
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Come up with your own cracker flavouring ideas and food pairings, and leave them in the comments section!C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com2tag:blogger.com,1999:blog-8618940430555171436.post-11827053237291048332013-09-26T18:46:00.001+01:002013-09-26T18:46:33.827+01:00Craving Veg Stir-Fry & Mooli/Daikon Radishes (GF)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC8nGH3uhDKGrjaesV7FtWuxaetTU0J6MgMoRRcT7zt4cMOhmFtQUsmibeZQGlD54ijMahTMMXFORvCS_LYT3VWqLJ8srSd_5ZWCCrvd4o7qyiEQd4N6TVNknUhrp-r6xmQAU91wEhi1G/s1600/DSCN1820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjC8nGH3uhDKGrjaesV7FtWuxaetTU0J6MgMoRRcT7zt4cMOhmFtQUsmibeZQGlD54ijMahTMMXFORvCS_LYT3VWqLJ8srSd_5ZWCCrvd4o7qyiEQd4N6TVNknUhrp-r6xmQAU91wEhi1G/s400/DSCN1820.JPG" width="400" /></a></div>
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I've been under the weather for the past few days. During the worst of my illness, my stomach became quite delicate and I was eating rather bland foods. Now that I am finally on the mend, I find myself craving vegetables. I love vegetables. If I were single and had to write a singles ad, I would mention my love of vegetables and say that anyone interested in dating me must eat their veggies!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUL9oWU_GYQkpsF8liOTY0Si2FKH_VCM6w4uVLKkiFoek53auQyU5nYYfrTvcv0fp9AtnpgTvfqG1JJYwJM2VG17GmSFFQld2fX2JYZ_NARdU9FIRLe0dLgGaWtVIT6pHdKBchO2cvb2aF/s1600/DSCN1818.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUL9oWU_GYQkpsF8liOTY0Si2FKH_VCM6w4uVLKkiFoek53auQyU5nYYfrTvcv0fp9AtnpgTvfqG1JJYwJM2VG17GmSFFQld2fX2JYZ_NARdU9FIRLe0dLgGaWtVIT6pHdKBchO2cvb2aF/s320/DSCN1818.JPG" width="320" /></a>Anyway, my quick-fix solution for vegetable cravings is usually in the form of a stir-fry. My stir fries come in many shapes and forms, but this is what I put into mine this time:<br />
<ul>
<li>mooli/daikon radish</li>
<li>carrot ribbons</li>
<li>green bell pepper</li>
<li>red cabbage</li>
<li>onion</li>
</ul>
I stir-fried all that in sunflower oil until the veggies were soft (I also added a tablespoon of water every time things started looking dry) and then a minute or two before serving it up, I stirred in:<br />
<ul>
<li>toasted sesame oil (just a <a href="http://en.wikipedia.org/wiki/Brylcreem">dab'll do ya</a>)</li>
<li>soy sauce </li>
<li>Chinese 5-spice powder </li>
<li>chili powder </li>
</ul>
Delish!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66ihPR8zvBr8nXeEI4xImO5BgSoU0jOEnWBNdnAUtBUnmauZjt3LqQCf4-W3ZjQoYNehI2T8OPKCW1hQ5Th81uJ4QsAo3PeqrMne3R8Uge9rILZoBWXEGdghr7SxVdZWpRfdHm2pBPewa/s1600/DSCN1824.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66ihPR8zvBr8nXeEI4xImO5BgSoU0jOEnWBNdnAUtBUnmauZjt3LqQCf4-W3ZjQoYNehI2T8OPKCW1hQ5Th81uJ4QsAo3PeqrMne3R8Uge9rILZoBWXEGdghr7SxVdZWpRfdHm2pBPewa/s320/DSCN1824.JPG" width="320" /></a>So, <a href="http://en.wikipedia.org/wiki/Daikon">Mooli/Daikon</a> Radish: when eaten raw, it tastes like a regular old radish. Very nice shredded in salads or sliced into sticks for a veggie platter. But I read in <span style="font-size: small;"><i><span style="font-weight: normal;"><span id="btAsinTitle"><span><a href="http://www.amazon.co.uk/gp/customer-media/product-gallery/1859678602/">The Complete Encyclopedia of Vegetables and Vegetarian Cooking: The Practical Cook's Guide to Every Type of Vegetable, with Over 300 Delicious Recipes</a>*</span></span></span></i><span style="font-weight: normal;"><span id="btAsinTitle"><span> (which is just about the longest title ever, other than <a href="http://en.wikipedia.org/wiki/When_the_Pawn...">that one Fiona Apple album</a>) that it's nice in stir fries, too, so I thought I'd give it a go. It IS nice in stir fries and<span style="font-size: small;">, when cooked, has the consistency and texture of an al-dente carrot, but <span style="font-size: small;">a sort of turnip<span style="font-size: small;">/</span>potato crossed with the smell of a Chinese grocery store<span style="font-size: small;"> kind of flavour. <span style="font-size: small;">It's good! Next time I get a mooli, though, I'm making <a href="http://reallycrabbycrafter.blogspot.co.uk/2010/11/crabby-kimchi-pretty-easy.html">kimchi</a> with it!</span></span></span></span></span></span></span><i><span style="font-weight: normal;"><span id="btAsinTitle"><span></span></span></span></i></span><br />
<br />
I made a separate stir-fry for my husband because I prefer my veggies more on the al-dente side and he doesn't like Chinese 5-Spice (I know, right?). So this is what he got: <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHFc9CM_2KkWKINseAKE9k5ujImbGOONhP2l6V0SM9pioPiq0gsA7Y2cIOjjsJ8HlrvuMqNkPtBzc1mE98N5QwtYCarXmk4f6N_X-pjRYS5YrxT24UQs55uZsn50_X_-pVTW9FdSiuXX4/s1600/DSCN1830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHFc9CM_2KkWKINseAKE9k5ujImbGOONhP2l6V0SM9pioPiq0gsA7Y2cIOjjsJ8HlrvuMqNkPtBzc1mE98N5QwtYCarXmk4f6N_X-pjRYS5YrxT24UQs55uZsn50_X_-pVTW9FdSiuXX4/s400/DSCN1830.JPG" width="400" /></a></div>
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* <span style="font-size: small;"><i><span style="font-weight: normal;"><span id="btAsinTitle"><span>The Complete Encyclopedia of Vegetables and Vegetarian Cooking</span></span></span></i><span style="font-weight: normal;"><span id="btAsinTitle"><span>...</span></span></span></span> isn't vegan, but is almost entirely vegetarian (it has a small "Practically Vegetarian" section at the end) and is an excellent and very thorough resource for different veggies (even some of the weird ones) and legumes and -- I really like this in cookbooks -- has a photograph of every single recipe. I really, <i>really</i> like that in cookbooks. <a href="http://www.amazon.co.uk/Classic-Vegetarian-Recipes-Sue-Ashworth/dp/1841643998/">Classic Vegetarian Recipes</a> is one of my favourite cookbooks and it has a photo of every recipe, too.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-84988495170000948742013-09-25T15:07:00.003+01:002013-09-25T15:07:56.532+01:00No-Bake Oat Bars or Baked Granola Bars (Raw & GF, depending on ingredients, etc.)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhae5hzUUy7rTD6SxLJhBJPtb4Ss9ZSokFyNpSMHpJOy0EOmWPA5NHi6DYR6Yay5Nk_QHmnc4jqFaWCl3lssNoa2KolXk7ZpqlbJgJaer9pP1fWRDXeviPsJDiZIUHnHOejmk8_x_mcJb6R/s1600/DSCN1785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhae5hzUUy7rTD6SxLJhBJPtb4Ss9ZSokFyNpSMHpJOy0EOmWPA5NHi6DYR6Yay5Nk_QHmnc4jqFaWCl3lssNoa2KolXk7ZpqlbJgJaer9pP1fWRDXeviPsJDiZIUHnHOejmk8_x_mcJb6R/s400/DSCN1785.JPG" width="400" /></a></div>
<br />
These are easy, healthy, and super-delicious. <br />
<ul>
<li>2-1/2c <b><span class="il">oats</span></b><span class="il"> (I recommend porridge oats/rolled oats)</span><b><span class="il"><br /></span></b></li>
<li>1c <b>sunflower seeds, pepitas (pumpkin seeds), or chopped nuts</b></li>
<li>1/2c <b>raisins</b></li>
<li>(<i>shredded coconut</i>)</li>
<li>2/3c <b>nut or seed butter</b> (peanut butter, sunflower seed butter, tahini, whatever)</li>
<li>1/4-1/2-ish c <b>maple syrup or agave nectar</b> or whatever (a runny jam would probably work, too)</li>
</ul>
<div>
<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJX1EzScu3Bfgg-eqXvL8PWSpCvE_qR5QzZ5U5gVEFBJsmoUkkOh_Z49NjnlzqM9I1CStWjTjmJAnDXt7xjW5P20IK6UDWxhk18likDG8loE9WHS7LExS5bc7w8bKBvnG-0uJbLZlti_p/s1600/DSCN1804.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJX1EzScu3Bfgg-eqXvL8PWSpCvE_qR5QzZ5U5gVEFBJsmoUkkOh_Z49NjnlzqM9I1CStWjTjmJAnDXt7xjW5P20IK6UDWxhk18likDG8loE9WHS7LExS5bc7w8bKBvnG-0uJbLZlti_p/s320/DSCN1804.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked & Raw; I prefer raw, my kids prefer baked.</td></tr>
</tbody></table>
Mix
all that stuff together. If it's a bit too crumbly, add more nut
butter or syrup or a little water or juice or something like that,
but if you're adding liquid, I'd recommend adding no more than a tbsp at a time. Spread it on a
tray (1/2-3/4" thick) and chill for at least 4 hours (or freeze for 1-2 hours), before cutting. I cut it
into ~1" squares.<br />
</div>
Bonus -- if you bake it (175°C/350°F for 30-40 minutes,
basically until the top looks a nice golden brown), it turns into
granola <span class="il">bars</span>. But make sure to slice it first, or else you end up with one giant granola bar.<br />
<br />
If you are really lazy, just mix muesli with the nut butter and syrup, although I prefer the consistency of porridge oats in this because they are a little softer. <br />
<br />
The raw version is probably my favourite oar bar recipe ever, but feel free to share your favourite oat bar recipes because I love oats.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_vlZ9w9qE7gkupDFq1YGbk_rTRtDvFnkFn6HqpwCCTwreKH4en3pK_NHSjKeNqGRamUJyDH0Ze8zuMwTpACmPfyAWCnnEaHre8odRB6bWOqcpAzjRbLKcvsaGOan-O7vhWGieAr8W2T7/s1600/DSCN1769.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_vlZ9w9qE7gkupDFq1YGbk_rTRtDvFnkFn6HqpwCCTwreKH4en3pK_NHSjKeNqGRamUJyDH0Ze8zuMwTpACmPfyAWCnnEaHre8odRB6bWOqcpAzjRbLKcvsaGOan-O7vhWGieAr8W2T7/s320/DSCN1769.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I could eat the whole tray!</td></tr>
</tbody></table>
</div>
C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com4tag:blogger.com,1999:blog-8618940430555171436.post-10788561355323817432013-09-24T19:59:00.000+01:002013-09-24T20:05:10.081+01:00Adzuki Bean Brownies -- Big Momma's Official Recipe (GF)<div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rol7LGLStElh_DkvmgMT93uflNxlY1h347fdHrshLCDues8OPXY9mGmRM5-eOxuuDUBEowM8a_ov5cYBEnZPZgAZxMNEUgwn3_5mGyg4j6qPivmExzMk4cSrEZ7RrzlnmYtTL4USYVWW/s400/DSCN1437.JPG" width="400" /></div>
<br />
You would not believe how many times I made adzuki brownies in the last fortnight whilst trying to solve the riddle of how to not end up with that beany texture! Ground flax seeds! I have no idea why ground flax seeds remove the beany texture from the brownies, but they do. You can buy flaxmeal, but it's cheaper to just grind your own using a cheap blade coffee grinder (mine is useless for coffee, but great for grinding spices, flax seeds, and oatmeal).<br />
<br />
By the way, flax seeds are also known as linseeds (I'm talking to you, UK).<br />
<br />
Here is my final version of the recipe -- optional ingredients are italicised, but for the record, I like these better with the oatmeal.<br />
<br />
Preheat your oven to <span class="hrecipe">180ºC/350ºF.</span><br />
<br />
<span class="hrecipe">Mix all this together, I use an immersion blender, but you can use a fork and mash and mix like crazy: </span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsnVRVhe0NOePkiBNWf_5eS0wsAwtV4ucEiGOeVbxPIJOBQWG9ZT3GOz9qh7AYIrJVvO8luu6_rdgYbCnQq3NKASJuuduFiZ25TUmMw7yCnEvI-Ex9_l5lY8Ffb-MET9dI9KEpStxSZr0/s1600/DSCN1443.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsnVRVhe0NOePkiBNWf_5eS0wsAwtV4ucEiGOeVbxPIJOBQWG9ZT3GOz9qh7AYIrJVvO8luu6_rdgYbCnQq3NKASJuuduFiZ25TUmMw7yCnEvI-Ex9_l5lY8Ffb-MET9dI9KEpStxSZr0/s320/DSCN1443.JPG" width="320" /></a>
<li>250g/1-1/2c <b>mashed or pureed beans</b> (adzuki, black, or white)</li>
<li>1/4-1/2c <b>sugar or agave nectar or maple syrup or what have you</b></li>
<li>1 <b>banana </b></li>
<li>2 tbsp <b>ground flax seeds</b></li>
<li>2-4 tbsp <b>cocoa or carob powder</b></li>
<li>2 tbsp <b>oil</b></li>
<li>1/2 tsp <b>baking powder</b> </li>
<li>1-2 tsp <b>vanilla and/or almond flavouring </b>(I use both)<b><br /></b></li>
<li>(<i>50g/1/2c porridge oat</i>s)</li>
<li>(<i>1-2 tbsp tahini, peanut butter, or another nut butter</i>)</li>
</ul>
Your mixture should be spreadable and sticky, not pourable or doughy/stiff. <br />
<br />
Spread on a lightly greased baking tray or cake pan <span style="font-size: xx-small;">(skip the grease if it's silicone, obviously, but I swear, even non-stick pans need a little oil or something)</span>.
Bake for 15-20 minutes and then let everything cool for about 10
minutes. You can cut and serve straight away, but it is still rather
soft and mushy straight from the oven and things solidify up a lot
better if you can wait. Dust with some powdered sugar to make 'em
pretty.<br />
<br />
<br />C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com1tag:blogger.com,1999:blog-8618940430555171436.post-59627085073100284532013-09-23T18:30:00.000+01:002013-09-25T15:09:35.290+01:00Porridge<div class="separator" style="clear: both; text-align: center;">
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If you'd asked me a few years ago what my favourite porridge was, I would have said grits. I like all kinds of porridge, but lately, oatmeal has won my heart. I eat it almost every morning. I like mine with cinnamon, raisins, and a pinch of cayenne pepper. Maybe add some chopped apricots and a little clove, nutmeg, and ginger, too, if I'm feeling feisty. If I'm really feeling indulgent, I like it with maple syrup. Sometimes, I go the Scottish route and have it with salt.<br />
<br />
I'm always looking for new porridges (Hello, <a href="http://en.wikipedia.org/wiki/Garri">Gari</a>!) and new ways to eat oatmeal (yes, I find it as exciting as <a href="http://en.wikipedia.org/wiki/Bert_and_Ernie">Bert</a>), so please leave a comment and share your suggestions.<br />
<br />
P.S. I used to work for these <a href="http://www.galvanic.co.uk/issue1/munchy.html">Time Travellers</a> and got the cayenne pepper idea from the lady. She had her oatmeal with sliced banana, flax seeds, and a pinch of cayenne. Bosslady also used to laugh about instant oatmeal because oatmeal hardly takes any time to cook.<br />
<br />
P.P.S. Speaking of breakfast foods, check out this cute blog about <a href="http://veganeatsandtreats.blogspot.ca/2013/09/granddaddys-toast.html">toast</a>!<br />
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C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com2tag:blogger.com,1999:blog-8618940430555171436.post-37438195292090380142013-09-22T17:54:00.000+01:002013-09-22T17:54:16.450+01:00Barley Stuffed Bell Peppers (GF Alternative)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqmNQXvNBKXnNlo-qglNyersbYCjeTSz4CAUq5MgpomntmQx6PQMPSmLlcZIpl8fEJRt1qGcqcymntCOJ4WLmjX62YBrxUhUrTxw8OEBLe5kHPjD6PK9QkoencPZTcP0-PAegMQmFRSo1/s1600/DSCN1659.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqmNQXvNBKXnNlo-qglNyersbYCjeTSz4CAUq5MgpomntmQx6PQMPSmLlcZIpl8fEJRt1qGcqcymntCOJ4WLmjX62YBrxUhUrTxw8OEBLe5kHPjD6PK9QkoencPZTcP0-PAegMQmFRSo1/s400/DSCN1659.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the only photo I took where it didn't seem like the peppers were looking at me.</td></tr>
</tbody></table>
The first time I ever made stuffed bell peppers, the peppers were really underdone. The stuffed stuff was perfect and I knew if I cooked the peppers any more it would dry out. What did I do wrong? I was an inexperienced cook at the time and didn't know that <i>the secret to stuffed bell peppers is parboiling them first!</i> <br />
<br />
Dunk the <b>bell peppers</b> in boiling water for a few minutes, and then stuff them, and then bake them. <br />
<br />
Here's what I stuffed these guys with:<br />
<br />
I cooked some <b>barley</b> with <b>water</b> and a little <b>tomato juice </b>(you can skip this or sub <i>lemon juice</i> for a bit of flavour), chopped <b>onion</b>, a tiny bit of chopped <b>celery</b> (don't go overboard with the celery unless you want it to be the dominant flavour), some <b>parsley</b>, a little <b>brewer's yeast</b> <span style="font-size: x-small;">(not the same as nutritional yeast, brewer's yeast is nuttier and a teeny bit bitter -- you can skip this entirely or substitute <i>marmite</i> or a dash of <i>soy sauce</i> or <i>miso</i> or something like that)</span>, a tsp of <b>extra virgin olive oil</b>, and some <b>salt</b> and <b>pepper</b>. Once the barley was cooked, I stuffed it into the bells and popped them into the oven at <span class="hrecipe">180ºC/350ºF </span>for about 15-20 minutes. I was just waiting for the tops of the bells to brown. It's nice this way -- the flavour of the pepper kind of starts to infuse into the barley.<br />
<br />
If you are GF or don't like barley, you can sub <i>millet</i> or <i>brown rice</i>. It's all good.<br />
<br />
I served the stuffed bells with a side of <a href="http://reallycrabbycrafter.blogspot.co.uk/2013/09/tomato-and-butter-bean-coriander.html">Tomato and Butter Bean Coriander Casserole</a>. I didn't use spinach this time and used quartered baby onions instead of regular chopped onion. It was delish and this meal was a big hit with my kids!<br />
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C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com2tag:blogger.com,1999:blog-8618940430555171436.post-88506190191714930192013-09-21T14:55:00.000+01:002013-09-22T17:24:56.978+01:00The Accidental Adzuki Stew (GF)<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm not sure what happened here. I was just throwing some leftover bits and bobs together for dinner and ended up with something really splendid. This was an almost meaty*-tasting stew that reminded me of the tinned potatoey beef stews that I had once or twice when I was a kid.<br />
<br />
Chop and boil some: <b>potatoes</b>, <b>carrots</b>, <b>celery</b>, and <b>onion</b> in a pot of <b>water</b>. Throw in a tin of <b>stewed tomatoes</b>, <b>a bay leaf</b>, and <b>some rosemary</b>. Simmer everything until the carrots are soft and the potatoes are starting to crumble. Then add some <b>adzuki beans</b> and simmer for several minutes more, stirring occasionally. Add some <b>soy sauce</b>. Then thicken with some <b>gari/garri</b>** (or <i>grits</i> or <i>polenta</i>) -- it doesn't take very long to cook -- and serve.<br />
<br />
** <a href="http://en.wikipedia.org/wiki/Garri">Gari/Garri</a> is fermented ground cassava root, popular in West Africa. I know it might be a tricky ingredient for you to find and, like I said, you could substitute grits or polenta, but if you ever run across any gari, get a bag (or seven, in my case) -- it has a really interesting taste (and by interesting, I don't mean weird or gross -- it tastes nice, ever so slightly tart, and maybe even a little bit cheesy). <br />
<br />
* I haven't had meat in almost 18 years, mind, so don't get all, "<a href="http://en.wikipedia.org/wiki/Where%27s_the_beef%3F">Where's the Beef?</a>" on me when you try this. C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-72825041357745044112013-09-20T08:30:00.000+01:002013-09-20T08:30:01.814+01:00Baking with Kids<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAfC7w0Re50C7m4qQQa6TfRM2SxnvRzZ2VScWHb1JdyEjat1JszhuJYPnUejN995hmfF3wtPL2dwOIkLP5NK7MElC_yOp2jEPpTtmz0fwI7il12XnPtDVxlpHTnMi2L8l4v9vewWn0gNu/s1600/DSCN1567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhAfC7w0Re50C7m4qQQa6TfRM2SxnvRzZ2VScWHb1JdyEjat1JszhuJYPnUejN995hmfF3wtPL2dwOIkLP5NK7MElC_yOp2jEPpTtmz0fwI7il12XnPtDVxlpHTnMi2L8l4v9vewWn0gNu/s400/DSCN1567.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">American-style Pumpernickel, possibly the best <br />bread-machine bread ever.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Doughy-Mater.</td></tr>
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It's important to me that my kids learn to cook. Being able to cook from scratch is fun and saves a lot of money compared to eating out or even just eating packet/boxed/tinned foods and such. There is also the added bonus that they might eventually cook me a meal, which would be totally awesome. I love cooking and usually cook 3 meals a day, but I wouldn't mind a break every now and then. :D<br />
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My older boys are 3 and 5, which seems a bit young to start cooking, but lately they've been hanging around the kitchen, asking me about what I'm doing, so I figured it was time to start a little 'Home Ec.' (They've also asked me to teach them how to sew and knit, how cool is that? I'm such a lucky mom.) <br />
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<tr><td class="tr-caption" style="text-align: center;">Baked-Mater!</td></tr>
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Baking can seem kind of daunting, so I decided we should start with that. I thought we should make something simple and fun, but also really delicious and rewarding, so we started with (American-style) pumpernickel in the bread maker. <span style="font-size: x-small;"> (Recipe coming soon! I am going to tweak the recipe a bit more and then post it here -- it is the best bread my bread machine has ever made<span style="font-size: x-small;">. </span> <span style="font-size: x-small;">M</span>ost of the time I just use it to knead the dough because it turns out better in the oven, but there are a few recipes that are just as good in the bread maker.)</span><br />
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My kids were so excited, they could hardly wait the 3 hours it took for the bread to rise and bake. The bread was ready for dinner and was devoured pretty quickly -- my oldest son said it was too soft and made me toast it, but otherwise, there were no complaints!<br />
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The next day, we made country biscuits, using my <a href="http://reallycrabbycrafter.blogspot.co.uk/2011/08/star-biscuits.html">Star Biscuit</a> recipe (which can easily be adapted into <a href="http://reallycrabbycrafter.blogspot.co.uk/2013/09/simple-scones.html">scones</a>, by the way -- we made orange-raisin scones last night). A friend of mine sent us some <i><a href="http://cars.disney.com/cars-2">Cars 2</a></i> cookie cutters (my kids love <i>Cars</i>), so we used them and then had a great laugh eating the characters after they were finished baking.<br /> <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Cars 2</i> Cookie-Cutter Country Biscuits</td></tr>
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<br />C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com2tag:blogger.com,1999:blog-8618940430555171436.post-36481483504337969142013-09-19T15:24:00.000+01:002013-09-19T15:24:15.281+01:00Tomato and Butter Bean Coriander 'Casserole' (GF Friendly)<div class="separator" style="clear: both; text-align: center;">
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This dish is a great example of how good food doesn't have to be complicated. It's simple and delicious.<br />
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I used <b>passata</b> (pureed, sieved tomatoes), but any sort of stewed tomatoes will do. Add thinly sliced <b>onions</b>, minced or thinly sliced <b>garlic</b>, <b>spinach</b> (I used frozen; thawed and drained), <b>butter beans</b> (use cooked, frozen, or canned), ground <b>coriander</b>, <b>salt</b>, and <b>pepper</b>, and simmer until the onions have cooked.<br />
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Serve with a side of herbed <b>millet, cou-cous, or bulgar wheat</b> -- cook the grains as usual, adding a generous amount of <b>parsley</b>, <b>salt</b>, and <b>pepper</b>, and stirring in some <b>lemon juice</b> and a spot of <b>olive oil</b> when it's almost finished cooking.<br />
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This dish was inspired by a meal I had at the <a href="http://www.whaletailcafe.co.uk/">Whale Tail Cafe</a> in Lancaster. Their version had sliced veggie sausages, didn't have spinach, and came with a side of herbed cous-cous. The Whale Tail Cafe is a great place. It's very laid back and kid-friendly, the staff are friendly and helpful, and the food was delicious -- there were so many vegan options (and a few vegan and gluten-free options!), I could hardly make up my mind! C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-72433370281778713602013-09-18T06:23:00.001+01:002013-09-18T09:14:21.913+01:00Adzuki Bean Tea<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Adzuki beans with a side of Adzuki Bean Tea. TEA!</td></tr>
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The same guy who told me about <a href="http://reallycrabbycrafter.blogspot.co.uk/2013/09/sprouting-chick-peas-sprouted-chick-pea.html">sprouting chick peas</a> told me about this drink. There are all kinds of things written about Adzuki bean tea and how it has magical vitamin powers and will heal ailments and is good for the bladder and kidneys and is totally full of <i>yang</i> and such, but all that aside, it's also a pretty good drink. I like it plain, but it's nice sweetened or with soy milk, too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6CelMjL7SiKYS3ExCA_OGH7u-r0k0OHYiVTPHcPbSg3TAo4GHcORCuCRVwtC4f0QRyG_vHKZV9477Br3XgAlE3NL2gh4N7KbwRoNsyDn3UVW1dyCtQpyWNCKpmoJuVxwOoFrkXVqKalY/s1600/DSCN1545.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6CelMjL7SiKYS3ExCA_OGH7u-r0k0OHYiVTPHcPbSg3TAo4GHcORCuCRVwtC4f0QRyG_vHKZV9477Br3XgAlE3NL2gh4N7KbwRoNsyDn3UVW1dyCtQpyWNCKpmoJuVxwOoFrkXVqKalY/s320/DSCN1545.JPG" width="240" /></a>This is an easy one and it's very nice and soothing. How easy is it? Well, if you've cooked dry adzuki beans, you've already make the tea. <a href="http://knowyourmeme.com/memes/all-your-base-are-belong-to-us">What you say !!</a> Yes, the bean liquid (the liquid your beans have cooked in) is the tea -- no kidding. Unlike other bean liquids, which are more like broths or goup (talkin' to you, chick peas), this is sweet and nutty and, especially considering it came from beans, it's not really beany. So grab a ladle and a mug and get drinkin'. <br />
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Fun variation:<br />
Cooking your adzukis with rice? You can drink that liquid, too, and it's delish! Word of warning, this sort of home made rice milk (seriously, one way to make rice milk is to just use the liquid you cook your rice in) retains it's heat like crazy! It's great for warm winter drinks, but don't go glugging it down just because it's been sitting out for several minutes.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-77272664789648466002013-09-17T09:30:00.000+01:002013-09-17T09:30:00.556+01:00Ultimate Pasta Sauce (GF)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdcweAc-b7iewBd00Ng9_MajAgIOrF4toBb7ZTCmQxKcb5q8IXr52p7LXP24Im0QsAwmDPXg74wXrXKQnvPPyoGgqmUFzgaJoxBl8mTfCI8-sFdO2tqYnFKsR6Z7EIRazhyphenhyphenPBU66eKvlm/s1600/DSCN1296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdcweAc-b7iewBd00Ng9_MajAgIOrF4toBb7ZTCmQxKcb5q8IXr52p7LXP24Im0QsAwmDPXg74wXrXKQnvPPyoGgqmUFzgaJoxBl8mTfCI8-sFdO2tqYnFKsR6Z7EIRazhyphenhyphenPBU66eKvlm/s400/DSCN1296.JPG" width="400" /></a></div>
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I always make pasta sauce from scratch. The store bought stuff is too sweet for me. I've been making pasta sauce so often and for so long, it hardly takes any time at all and I don't even really think about it while I'm throwing everything together. It's loads cheaper, too, which fits my budget perfectly!<br />
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At the bare minimum, my pasta sauces involve <b>tomato</b>, <b>onions</b>, <b>garlic</b>, and <b>herbs</b> (usually bay and loads of oregano). Sometimes I get a little carried away and cram so many things I like into the pasta sauce that it becomes <i>Ultimate Pasta Sauce</i>, a pasta sauce that is so good and so full of different things, it levels-up from sauce to side-dish. My most recent version featured <b>chick peas</b>, <b>spinach</b>, and <b>black olives</b>. <br />
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And the thing is, I know I call it pasta sauce, but I've used it on pizza (add some extra tomato paste, so it's thicker) and as a sauce for other grains, like millet and rice. <br />
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See also: <a href="http://reallycrabbycrafter.blogspot.co.uk/2008/05/chloes-magical-marinara.html">Magical Marinara</a>, where I ramble on about pasta sauce and cookbooks, and <a href="http://reallycrabbycrafter.blogspot.co.uk/2011/10/eggplant-spinach-marinara.html">Eggplant and Spinach Marinara</a>, where I talk about the first time I ever found a bay leaf in my sauce.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0tag:blogger.com,1999:blog-8618940430555171436.post-8926601241765246122013-09-16T09:30:00.000+01:002013-09-16T09:30:00.060+01:00Stuffin' Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJ3r4o_IRTBadG2jVy1alQSUNU7XdHoMRbWu935issAhornsoUKBPPA9Ewh_tmu7zGubAjGtG2wc_PTNN8VMVbX2zRftlVh5KH9-7TP0edRxaoPJQ9myn7bphQQv3mXp5O4qG6FcmuhKn/s1600/DSC03398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJ3r4o_IRTBadG2jVy1alQSUNU7XdHoMRbWu935issAhornsoUKBPPA9Ewh_tmu7zGubAjGtG2wc_PTNN8VMVbX2zRftlVh5KH9-7TP0edRxaoPJQ9myn7bphQQv3mXp5O4qG6FcmuhKn/s320/DSC03398.JPG" width="320" /></a></div>
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I got this idea from an episode of <i>Diners, Drive-Ins, and Dives</i>. Some place called Funk 'n' Waffles or something made them. <br />
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I've made everything from hashbrown waffles to falafel waffles, so I thought I'd give these a try, too. I just used a box of stuffing mix (Asda SmartPrice Stuffing Mix, which is only 15p and makes a good base for random stuffing experiments*) and added some leftover brown rice (I also like to add leftover beans or ground sunflower seeds, it makes the stuffing taste SO GOOD). Then I sprayed my waffle iron with oil (it's non-stick, but some things need a little extra help), made some stuffin' waffles, and served them with a side of mashed potatoes and homemade <a href="http://reallycrabbycrafter.blogspot.co.uk/2010/11/graaavy.html">gravy</a>. <br />
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Sometimes, it's like I've got the best greasy spoon diner going right in my own house.<br />
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* I think <i>Random Stuffing Experiments</i> would make a great album name.C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com1tag:blogger.com,1999:blog-8618940430555171436.post-43831854355946307652013-09-15T14:18:00.001+01:002013-09-15T14:18:41.781+01:00Sprouting Chick Peas, Sprouted Chick Pea Hummous (Raw, GF), Roasted Chick Peas (GF)<div class="separator" style="clear: both; text-align: center;">
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I have this friend who had a food cart in Hawaii and one day he told me about sprouting chick peas. He made his own sprouted chick pea hummous and said I should make some myself. It's made the same as regular hummous, only I used <b>sprouted chick peas</b> instead of cooked ones -- <i>I puree mine with a hand blender/immersion blender</i> (that is the secret to the smoothest, most creamy hummous ever), add <b>tahini</b>, <b>lemon juice</b>, <b>spices</b> (paprika, cumin, and chili are my favourites), a dollop of <b>olive oil</b>, and a dash of <b>sea salt</b>. <br />
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Oh, right, I forgot to tell you how to sprout the chick peas. Easy-peasy. Soak them in water overnight, drain them, and rinse or mist them every 8-12 hours until they grow little tails. <br />
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<tr><td class="tr-caption" style="text-align: center;">I have the gnarliest silicone baking sheet ever.</td></tr>
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But wait, there's more! <br />
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You can also roast <b>sprouted chick peas</b>! Toss them in a teeny little bit of <b>oil</b> to coat, add <b>spices</b> (I like curry powder, but smoked paprika or chili powder is good, too), toss a little more, lay 'em out on a baking tray, and then <b>salt</b> to taste. You might also want to try lemon juice or salt and vinegar. Pop them in the oven at 200°C/400°F for 20-30 minutes -ish. You want them chewy, maybe even a bit crispy, but not so dry you'll break your teeth, so have a sample every few minutes after the first 15 minutes or so.<br />
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<br />C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com1tag:blogger.com,1999:blog-8618940430555171436.post-52124908929905299762013-09-14T12:09:00.003+01:002013-09-14T12:09:46.495+01:00Easy Coconut Beans and Rice (GF)<div class="separator" style="clear: both; text-align: center;">
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This is a pretty traditional recipe in several parts of the world, although the internet leads me to believe it's most popular in the Caribbean. <br />
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It's super easy. You can make it from scratch or make a simpler version using leftover rice and beans.<br />
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Cook your <b>rice</b> with a can of <b>coconut milk</b>, some chopped <b>onion</b>, <b>garlic</b>, <b>ginger</b>, and a (whole) <b>scotch bonnet pepper</b> (you can get all crazy and chop it up and mix it in first, but only do that if you are like me and enjoy really, really spicy food -- I ate a gigantic pot of rice, beans, and greens all by myself once because my husband thought it was insanely spicy). Cook some <b>beans</b>, too. (Or warm up some canned beans. Whatever.) Once your rice is cooked, remove the Scotch bonnet pepper, toss in some chopped <b>scallions</b>* and beans (I used adzuki because I bought 8kg of them last month, but kidney, pinto, black, or black-eyed beans will all do). Add some <b>salt or soy sauce</b> to taste.<br />
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If using leftovers, which is what I did here, mix equal parts of <b>rice and beans</b> with a can (or less, depending on how much you are making) of <b>coconut milk</b>, some <b>onion</b>, a chopped <b>fresh chili pepper,</b> some <b>ground coriander</b>, and some <b>salt or soy sauce</b>. Warm on the stove, stirring regularly, until the onion and chili pepper are cooked (or you could pan-fry them in a little oil first to save time).<br />
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* You know, green onions/spring onions, but you simply must call them scallions if you're doing Cajun or Caribbean cooking. Speaking of scallions, wouldn't <i>Rap Scallion</i> be a great rapper name? C.J.http://www.blogger.com/profile/11107559129094781436noreply@blogger.com0