Here's the recipe from eHow.
It's sorta what would happen if Squirrel Nutkin and Miss Suzy set up a bakery together.
Ingredients
1 cup each raw almonds, raw walnuts, whole flax seeds, raw sunflower seeds, raw pumpkin seeds, and sesame seeds
5 eggs
1 ½ teaspoons sea salt
Directions
Mix all well. Bake at 350 F for roughly an hour.
Notes...
I added a handful of craisins and about a cup of glutenfree flour, because I wanted a slightly less birdseed-suetcake thing and a slightly more super-nutty breadish thing.
Next time I do it, I'll try two cups of fruit.
I think it could probably do with a little more salt, but if you used roasted salted nuts, you'd probably get there all on your own.
All in all I'm pretty happy with the loaf. It slices easily and is very yummy with cheese.
I've been on the hunt for a good protein hit to take in the field or to eat with my green drink on those mornings when I can't face another hard-boiled egg. I think this is it.
Thanksgiving dinner was a hoot! We had family and old friends and
new friends, and loads of good food! So much good food, in fact that we
left the sweet potatoes in the oven because ... who needs that when you
have the sweet potato mini-marshmallow concoction your niece brought
over. Right?
So a week after Thanksgiving, I am faced with food re-organization.
The
turkey carcass, left over carrots, celery, onions, and leeks was
re-organized into turkey soup with dumplings. That's been parceled out
to everyone who even looked like they were getting a cold. And about 8
more portions frozen and in the garage freezer (if you're in the
neighborhood and hungry, start with the garage freezer).
We delayed re-org of all the orange things until today, when we began to contemplate Christmas...
All the Orange Things Soup
Ingredients
5.5 baked sweet potatoes, mashed (no marshmallows)
6 medium cooked carrots, diced or chopped
2 cans of Trader Joe's pumpkin puree left over from unfulfilled dreams of homemade pumpkin pie
1 can of Trader Joe's coconut milk
1/2 box vegetable broth
2 coconut milk cans of water
2 tablespoons (vegetable) Better than Bullion
one medium onion, diced
half a large leek, thinly sliced to make leeky half-moons
2 tbsp ground cumin
4 tbsp ground curry
1 tbsp dried / ground ginger
1 tbsp black pepper
1 tbsp red pepper
Directions
In a large soup pot, everything. Bring to a boil, stir well. Simmer about 20 minutes. Eat.
I think it'd be good with a garnish... sour cream, creme fraiche, yougurt, sriacha, sage, parsley, green onion...
Ingredients
2 bottles of Two Buck Chuck
Gluten-free noodles of your choice
1 cup (half a can) Trader Joe's coconut cream
1/2 cup Trader Joe'chevre
1 cup Better than Bullion vegetarian (prepared)
1 tbsp to 1/4 instant mashed potatoes (to add thickness)
1 tbsp to 1/4 cup sherry
freshly grated nutmeg
fresh rosemary
fresh ground pepper
Directions
Open Two Buck Chuck.
Drink wine while you boil the noodles to your favorite texture. Check election results.
Pour another glass of wine and use your white board to keep track of the electoral college votes. Check noodles. Add New York, New Hampshire, Vermont, and Delaware to the Blue column.
Drain noodles, check polls. Return noodles to pot. Add the South to the Red column. Take valium.
Add in coconut cream, chevre and bullion. Pour another glass of wine. Check pot to see if you added chevre. Check polls. Check pot to make sure you added the coconut cream.
Go outside and clip the fresh rosemary off the rosemary plant. Stand outside until the spins go away.
Come back inside and check polls. Add in nutmeg, rosemary and pepper... Open another bottle of Two Buck Chuck. Pour a glass and stir the noodles.
Serves 6.
Take a look at Julia's recipe and then if you feel daunted, simple it up a bit this way...
Ingredients
One smallish chicken
One lemon
2 tablespoons oil or butter
2 tablespoons thyme
salt and pepper
Directions
Preheat oven to 450 degrees (F).
Zest one lemon. Add lemon zest, lemon juice, thyme and oil to a small bowl and mix well.
Wash and dry the chicken inside and out, make sure you remove the neck and other innerds. Place in a pan set up so you can collect the drippings. Stuff with lemon halves or quarters.
Brush the chicken with the oil mixture, sprinkle with salt and pepper to your taste.
Cook chicken for 20 minutes on 450, baste or not as you have time. At 20 minutes, lower your temperature to 375 degrees (F) and continue roasting for about an hour. Or until a meat thermometer in the meatiest part of the chicken reads 180 degrees (F).
Pour the drippings into a jar and keep in the fridge until you're ready to make soup.
Eat the chicken until you're bored with it.Then turn it into soup.
This soup owes everything to Julia Child and my sister-in-law... the other one.
You can start anywhere you want, but I started with the raw chicken and a handful of herbs. We made the simple version of Julia Child's Roast Lemon and Thyme Chicken and ate the chicken until we were bored with it.
Ingredients
Roast chicken, as much as you have left + whatever drippings you have.
Handful of fresh thyme, rosemary, basil or several tablespoons of the same, dried. 3 - 4 Bay leaves all in a little cheesecloth bag.
Juice of one lemon, plus lemon zest if you want to go there.
15 - 20 Peppercorns, crushed, or two tablespoons of ground pepper
2 - 3 tablespoons salt
2- 3 slices of ginger
Chopped onion, carrots, celery. A cup or three of each.
Chopped kale and/or collards. Several leaves of each.
Directions
In a soup pot, your chicken carcass*, the reserved drippings from when you made roasted chicken, lemon juice from a whole lemon, herbs, zest, ginger, salt and pepper. Then all veggies. Cover with water and simmer.
If you boil this, your soup will be cloudy. No boil equals clear broth. It really doesn't matter because it'll taste just as good either way.
Simmer at least an hour. You can simmer as long as you like, so figure your schedule. Once you're ready, turn the heat off and remove the chicken from the pot. Reserve the liquid.
Let the chicken cool and commence a-picking. Pick all the meat off the bones, white and dark. Pinch or cut into bite-sized pieces and toss back into the pot.
Be nice and make sure the dog and cat get a small piece each (NO BONES!)
Test your broth for saltiness, if it's a bit bland, add salt until it's savory. You can also add more pepper and/or ginger at this step. When you taste for salt, also check to see how lemony the broth tastes. Add more if you feel like it needs it.
Take out the bouquet garni and it's essentially ready to eat at this point.
Martha Stewart says you can make a richer broth by "two large egg yolks and the juice of one lemon" just before you serve it.
This is a nice basic soup, you can add noodles, potato, sweet potato, squash or rice or beans, or anything really. Experiment!
As a tip, if your soup is too salty, add a potato, quartered. It'll take up a lot of the salt and mellow things out.
*Some relatives may be squeamish about "chicken carcass" as a cooking term, use "leftovers" instead. Unless they're vegan or vegetarian. In these cases, be nice and let them know what's in the soup.
Here in the Westside neighborhood, we slyly leave apples on our neighbors' doorsteps and run... just like people do with zucchinis. There are so many and what do you do with them all?
We share. We call Mo and see if he's making cider and wants more apples. We do crock pot apple butter, which is the most "wasteful" in terms of apple-to-product ratio. A full crock pot of apples will return about a quart of apple butter. When you have two apple trees, it's a fair exchange.
This week, Jamie gave me a bucket of beautiful, crisp little yellow apples in exchange for a bucket of grapes. They're good enough to eat on their own. They have a nice tart, mountain apple flavor and firm flesh.
We decided to eat as many whole and raw as we can, so reserved about half the bucket for the garage-fridge. Leaving about two and a half gallons of apples... so I started peeling and coring. I got a lovely little peeler-corer-slicer machine a couple years ago for Christmas, makes the whole thing so much easier!
We're going non-gluten, so I've been re-learning to cook. No apple pie, no apple crumble. Maybe one day, when I learn how to use the Bob's flours properly ... and have them in my pantry!
But I do have some yummy spicy Texas pecans, butter, honey, raisins, coconut flakes, and all sorts of spices.
I've seen at least three really interesting looking recipes lately... one with beautiful apple slices curled around each other to make a rose, another with apples simply cored, old-style, and stuffed. And then this version, so yummy looking, and french!
Ingredients
5 apples
1/4 cup butter
handful of pecans
handful of golden raisins
4 pinches of coconut flakes
1 tablespoon each - cinnamon, cloves, ginger
Sprinkle of nutmeg
Directions
Core-slice-peel apples and dunk in lemon and water to keep from browning. Keeping 4 intact, set aside.
Put the 5th apple in a bowl, with pecans, raisins, spices and chop coarsely. Add softened butter and mix well.
Stuff cored-peeled-sliced apples with mixture and place in ramekins. If you have any left, stuff around the apples in the ramekins. Sprinkle with coconut and honey. Bake at 375 degrees (F) for about 30 - 45 minutes.
Remove from oven, let cool a few minutes. Sprinkle with nutmeg and serve. Top with ice cream, yogurt, creme fraiche, or ...
So braising... what?
Webster's says it's to "fry (food) lightly and then stew it slowly in a closed container".
I proposed that you could also braise a hat, if you find yourself on the wrong end of a "I'll eat my hat if.." deal.
I do not, however, propose that it will taste good unless you braise it in good butter.
Then there's this great recipe for braised celery, which was fabulous. I recommend farm stand celery or the darkest, leafiest celery you can find in the store.
Then the farm share had these amazing carrots... so, I just added them and followed the same recipe.
Ingredients
Bunch celery
6 - 8 carrots
1 onion, chopped
Several tablespoons of butter, I leave that to your conscience Pepper and thyme to taste.
Tablespoon(ish) of Better than Bullion. I like the Veggie version.
Cut celery and carrots on the diagonal, because it's so much cooler that way. Cut as thinly as your patience allows. Reserve some celery leaves for garnish.
Heat
butter in a large skillet over medium heat.
Toss in onion, go for the slightly caramelized approach.
Add celery and carrots and pepper.
Sauté lightly, then cover. Wait about 10 minutes. The veggies will steam themselves and you can pick up the yummy caramelized bits off the bottom of the pan. and cook until it starts to become tender.
To make the broth, add your Better than Bullion to the veggie liquid. Spike the heat a bit and mix well, while reducing the liquid.
Taste for seasoning and serve immediately, garnished with reserved chopped leaves.
We tried it again and added chopped cabbage, extra-yum!
