tag:blogger.com,1999:blog-47537426011749329712024-03-09T14:00:18.567-05:00Savoring FlavorsRefracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-4753742601174932971.post-16496621852557955192024-03-04T19:07:00.002-05:002024-03-04T19:07:35.423-05:00Spring Pizza w/Asparagus~<p>So simple and delish!</p><p>Most whom like asparagus started making it as when they first had it as a kid never venturing out to make it a different way. They're stuck making it the same way every time the time. I know how I don't like it and outside of that I've liked it every different way I've made it or have had it. </p><p>I've torn this recipe out of a magazine that's been floating around in and out of boxes for years. Not exactly share the date when I did that, but what the hack took me so long to just do it! Original recipe as stated on the bottom 'Eat Healthy Your Way." I haven't been successful at locating the site. </p><p>I did make a change by roasted the asparagus for a short bit first, using the recipes version - but roasting it, before placing it on my dough and baked as I would pizza I do normally. Pease read through beforehand.</p><p>Original recipe anything I did different will be list with the original.</p><p><b>Spring Pizza</b></p><p>3 Tbsp extra-virgin olive oil, divided 2Tbsp - 1</p><p>3 cloves garlic, minced</p><p>1 bunch asparagus (about 1 pound) - I had less left from a vegetable quiche I made.</p><p>1/2 snipped chives (from one bunch), divided*</p><p>1/4 tsp salt*</p><p>1/4 tsp freshly ground pepper*</p><p>1-pound whole-wheat pizza dough - I used reg. pizza dough that I made that didn't rise with a thicker crust around the perimeter of the pie. The <a href="https://savoringflavors.blogspot.com/2009/09/pizza-dough-you-can-do.html" target="_blank"><i>recipe</i></a> I used always turns out (though I made a mistake using bread flour I had on hand it wasn't cooperating.)</p><p>1cup shredded fontina or mozzarella cheese - I used rustic cut mozzarella also shredded 6 blended Italian style.</p><p>*I didn't use the fresh chives (I was lazy) or salt and pepper. I used a spice blend of 'shallots, scallions & leeks.'</p><p>1. With baking stone placed on the lower third rack heat at 450 degrees for at least 15 minutes. </p><p>2. Combine 2 Tbsp of oil and garlic in a small bowl set aside. Trim off the ends of the asparagus leaving it about 6" in length, slice in half lengthwise any thicker ones. Toss asparagus with the remaining 1 Tbsp of oil, salt and pepper.</p><p>I use parchment under my doughs and use a peel to place it on the bake stone. If not at this point roll out dough on a lightly floured surface to about a 14-inch circle. </p><p>3. Carefully remove stone on a heatproof surface, my stone has a rack, but I use the parchment even use it in the baking process for about 5 minutes, if stone is removed place prepared dough on top carefully. </p><p>4. Brush with the prepared oil and garlic mixture. Arrange asparagus on top tips facing out, top with cheese and remaining chives.</p><p>5. Carefully replace stone bake into the oven bake on the lower rack until crispy and cheese is melted about 15 minutes.</p><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhlHhbD0_2Xe6MNETvfAyJG3bC1rgjRVI3QYjs5KoZUwex9A1IplRmj5FD29iJRfDx5QtzOTc6gKV0SbCqqeCH4LahVL3BpbnTbpjUUNP9ScATMQb9IPyD0AV2lZOe7kwAa1uTTGCqEdNEvMWLwZ_4TsGBesBCqNGeDo9WlTJ08RH5KW01wISL4OQYh2P/s4032/IMG_5363.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhlHhbD0_2Xe6MNETvfAyJG3bC1rgjRVI3QYjs5KoZUwex9A1IplRmj5FD29iJRfDx5QtzOTc6gKV0SbCqqeCH4LahVL3BpbnTbpjUUNP9ScATMQb9IPyD0AV2lZOe7kwAa1uTTGCqEdNEvMWLwZ_4TsGBesBCqNGeDo9WlTJ08RH5KW01wISL4OQYh2P/w300-h400/IMG_5363.jpeg" width="300" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;">What I did:</div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. I prepared the asparagus, placing it in a pan drilling and tossed with oil - placed in oven roasting till slightly tender. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. I brushed a bit of oil on prepared dough that was on top of parchment. Sprinkled with part of the lightly with both cheeses I used then put on minced garlic and sprinkled with herby mix. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Placed asparagus on top - sprinkle a bit more cheese I used and sprinkled a bit more of the herby mix.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5 Bake.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawF4zCNhWSN5ykb5Xcvgv2p6pBaLIWuyb8NDnWyVB7jYXWh5GIlPS5E3q9ON78wfCDk4lik_CCjmTv_biSOU-zGv1CxVQSAFUAQ7xhnLTmbohvieWM8-J8mXOF11TvzuUnNhxSiRJOfemi8pNHCXSK_YobSP_009e9aC2JL6CDN30eQwOT2FvZJzxRoIQ/s4032/IMG_5365.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawF4zCNhWSN5ykb5Xcvgv2p6pBaLIWuyb8NDnWyVB7jYXWh5GIlPS5E3q9ON78wfCDk4lik_CCjmTv_biSOU-zGv1CxVQSAFUAQ7xhnLTmbohvieWM8-J8mXOF11TvzuUnNhxSiRJOfemi8pNHCXSK_YobSP_009e9aC2JL6CDN30eQwOT2FvZJzxRoIQ/w300-h400/IMG_5365.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">If you like both asparagus and garlic, I think you'll like it - picture doesn't do justice it was good, and I'd make it again. great for light meal served with salad - even good for a picnic basket! Enjoy</div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-1415786281453621822022-08-06T12:30:00.004-04:002022-08-06T12:49:25.117-04:00Pinto Bean Brownies ~<p> Okay, so what do you do with all those <a href="https://savoringflavors.blogspot.com/2022/08/dry-pinto-beans.html" target="_blank">dry pinto beans</a>? You make what you know, try something new, you can share with others - the list could be endless! Below is something new that I had an idea about with beans replacing the flour. What would we do without the internet of ideas and other people's yummy ideas, you would get creative - that I do though this wasn't one of them. (BTW I used the older beans first soaking with a quick boil then over night with baking soda that softened them and omitted any gases there might have been, then cooked until tender done).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaQkOEA3eDRN-8tHp7ZGiIdfhGKHEmmtofCIXl-F6Tm7Xa0tHZkSckZox6IlwkAp0Tu335iE7HGyhgYcLr7gYWLmhUX54CujN1RprVZIJesgMTGDAbFQUxdubTEBNNFgH8fdZwWu9kPbY5tVqQ6acl_HMa87yqsoSmiC1-0aIYIiL3FMCcxLu7AOWZA/s4032/0B348419-F2A3-499C-8953-ED9D92F6D903.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinaQkOEA3eDRN-8tHp7ZGiIdfhGKHEmmtofCIXl-F6Tm7Xa0tHZkSckZox6IlwkAp0Tu335iE7HGyhgYcLr7gYWLmhUX54CujN1RprVZIJesgMTGDAbFQUxdubTEBNNFgH8fdZwWu9kPbY5tVqQ6acl_HMa87yqsoSmiC1-0aIYIiL3FMCcxLu7AOWZA/w480-h640/0B348419-F2A3-499C-8953-ED9D92F6D903.jpeg" width="480" /></a></div><div><br /></div>Ingredients: (what I used)<div><br /></div><div>2 Cups pinto beans cooked or caned drained and rinsed.</div><div>2 large eggs</div><div>3 TBS oil - I used avocado oil it was closer than the coconut lol</div><div>1/2 cup cocoa powder not level</div><div>1/4 tsp Himalayan salt</div><div>2 tsp vanilla</div><div>1/2 cup cocoanut sugar</div><div>2 tsp baking powder</div><div>1/2 - 2/3 cup chopped pecans - thrown on top</div><div><br /></div><div>Pre-heat oven to 350 and prepare 8 x 8 pan - I did not have a 9 x 9</div><div><br /></div><div>In a food processor, really good blender, or hand work - mush the beans into a puree.</div><div>If you are using a food processor add to that bit and mix altogether eggs, oil, sugar, cocoa w/baking powder (I combined cocoa and baking powder together in a separate bowl then added), salt and vanilla. Pulse until smooth, scaping the sides down here and there.</div><div><br /></div><div>Pour into the pan top with nuts if you like and bake for 25-30 minutes - until brownies are pulling away from the edges or toothpick comes out clean. Since I used an 8 x 8 pan it took a bit longer, but I watched closely. The texture will be slightly different (mine was but not big deal) more like some GF flour recipes. Mine came out light and like melt away goodness. Cool in pan for 15-20 minutes before cutting. </div><div>Original recipe found here <i><a href="https://www.blossomandfinn.com/2020/04/11/the-ultimate-pantry-pull-recipe-pinto-bean-brownies/" target="_blank">Blossom and Finn</a></i> and the bogger calls them decadent ~ pretty much!</div><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPpjb7fNamkVz9DHEQBcwH01pPaivueOfSyH1sc172zyP-F6JFj1r1PwuF2q1RA3S8MYe8P4ugcT05--gWIDJWJPikztSIyqmu0oIjCs45fXFaQSqTWlFDwBmMqFMix6Pfj2qOiYvlN--cp4315qt2sWkYDraWpLwkDVNTDsaUZ5ly5-ZYcT616oE3w/s4032/5FA39BE2-B7C3-4110-9BD8-112F3E5181D8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzPpjb7fNamkVz9DHEQBcwH01pPaivueOfSyH1sc172zyP-F6JFj1r1PwuF2q1RA3S8MYe8P4ugcT05--gWIDJWJPikztSIyqmu0oIjCs45fXFaQSqTWlFDwBmMqFMix6Pfj2qOiYvlN--cp4315qt2sWkYDraWpLwkDVNTDsaUZ5ly5-ZYcT616oE3w/w480-h640/5FA39BE2-B7C3-4110-9BD8-112F3E5181D8.jpeg" width="480" /></a></div><div><br /></div><div style="text-align: center;">They really turn out pretty and delicious too!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU99o9EPic5GG5muZjXVcvIdQ_DFAA_Rmxb5aTrAshJzPRSN3UV8TFrmP1zlLuIXJFkAkCtPC6YmXBMVzGNZ84K25TiY3w9KoKKyOhm4jixpzRf8U10bU3clQw9-xNWPJFntGa89glE6LSFbb_4vQ2sy1sr8jRTeU1sR7ZkHOc0S3deNTyGkH1fmLaTQ/s4032/041EEEFD-DB82-4C45-8D3A-1DC4F47B4499.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU99o9EPic5GG5muZjXVcvIdQ_DFAA_Rmxb5aTrAshJzPRSN3UV8TFrmP1zlLuIXJFkAkCtPC6YmXBMVzGNZ84K25TiY3w9KoKKyOhm4jixpzRf8U10bU3clQw9-xNWPJFntGa89glE6LSFbb_4vQ2sy1sr8jRTeU1sR7ZkHOc0S3deNTyGkH1fmLaTQ/w480-h640/041EEEFD-DB82-4C45-8D3A-1DC4F47B4499.jpeg" width="480" /></a></div><div><br /></div><div style="text-align: center;">Don't tell them they're made with beans and see if they notice!</div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdhYbUDknspaBJgqDtMDTGeJVpi6X6Lh3ucArX4hol79ulneE292Jzi083as5bkWsHqkekxjn64-jsy1htA2ep-Orz1tdSVybZsrPRPsM_f2eSpn3MwHVusoFGVNZjSXFQDf1MLW0ea1tpRV4a-isEytfwPrOGOI2S2YjgMz1FFckTbpYn1VemhCzbw/s4032/55928692-4601-4EE0-9E86-7204658CE6B7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdhYbUDknspaBJgqDtMDTGeJVpi6X6Lh3ucArX4hol79ulneE292Jzi083as5bkWsHqkekxjn64-jsy1htA2ep-Orz1tdSVybZsrPRPsM_f2eSpn3MwHVusoFGVNZjSXFQDf1MLW0ea1tpRV4a-isEytfwPrOGOI2S2YjgMz1FFckTbpYn1VemhCzbw/w480-h640/55928692-4601-4EE0-9E86-7204658CE6B7.jpeg" width="480" /></a></div><br /></div><div style="text-align: center;">Enjoy ~</div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-68231364484651101982022-08-05T15:31:00.000-04:002022-08-05T15:31:01.512-04:00Creamy Salmon Pasta ~<p></p><div class="separator" style="clear: both; text-align: left;">This is recipe is being posted for my sister. I shared a few pictures months ago and she asked for the recipe. I had nothing measured = ever! So yesterday I thought I'd make it with measuring it out, I actually wowed myself! lol</div><div class="separator" style="clear: both; text-align: left;">This recipe I first made several years ago, I do know how many, but I won't go there! </div><div class="separator" style="clear: both; text-align: left;">I've made this with freshly baked salmon, smoked salmon and canned, all very good, though my favorite is using smoked. Any pasta well work I've used them all - linguine is my favorite. I've also tossed the pasta in the sauce as well as serving it with the sauce just on top. The sauce works best if you are storing it for a period of time or if you are going to have leftovers, as it continues to thicken some. Either way it's your choice as to what works best for you - I'm either or ~</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients -</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup diced onion</div><div class="separator" style="clear: both; text-align: left;">1/2 - 1 tsp minced garlic (fresh or from jar)</div><div class="separator" style="clear: both; text-align: left;">2-2 1/2 cups of cheese, I cut in about 1/2" sq. (I've used sharp white and reg. cheddar, also mixed w/muenster) </div><div class="separator" style="clear: both; text-align: left;">1/2 cup parmesan or Italian 4 cheese mix (mozzarella - I don't use - to stringy)</div><div class="separator" style="clear: both; text-align: left;">2 TBS, flour or thickener of choice</div><div class="separator" style="clear: both; text-align: left;">1/4 -1/3 cup butter</div><div class="separator" style="clear: both; text-align: left;">2 cups of milk or 1/2 & 1/2 (or mixed - you can do part cream etc.)</div><div class="separator" style="clear: both; text-align: left;">Salmon if by can 14-15 ounce - (for fresh whatever I have left over - or small can smoked)</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste - I use white pepper and about 1/8 tsp </div><div class="separator" style="clear: both; text-align: left;">1 package of pasta - your choice with package instructions.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">First prep everything - </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a large skillet on med high sauté onion in butter until soft - opaque. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Turn skillet down to medium - med. low, adding garlic with a good stir, add flour mixing evenly.</div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;">Slowly pour in milk while continuing to stir making sure all the flour is mixed in well.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">When the mix is well incorporated together and starts thickening a bit, add cheese stirring continually until all melted, add your seasoning - easy on the salt.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Continue stirring as it is thickening add salmon mix into the sauce. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">With skillet on low or warm at this point stir occasionally while you are working on the pasta. When pasta is done serve. It is easy you can use tuna - I did when I first made it and salmon thereafter. Enjoy</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> With bowties and fresh parsley ~<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikc5hYg0PKyRFE4DCSYjXIMnb7NgBOW4VYLvg3gqg5SYIY_epIXCnQMHBZrY-CUpQgvEr5smp2ysktlZIoMWOxKD-gQRPhSRjNM5O80JSeoqnb5iZAQXsAcNrH0hjyX3fLhymZvN9rA8x7yr_6gGQMRx76MG_pqP7t4dXvhIV5xzawPgBG6enmW3ORHA/s933/salmon%20pasta%201copy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikc5hYg0PKyRFE4DCSYjXIMnb7NgBOW4VYLvg3gqg5SYIY_epIXCnQMHBZrY-CUpQgvEr5smp2ysktlZIoMWOxKD-gQRPhSRjNM5O80JSeoqnb5iZAQXsAcNrH0hjyX3fLhymZvN9rA8x7yr_6gGQMRx76MG_pqP7t4dXvhIV5xzawPgBG6enmW3ORHA/w480-h640/salmon%20pasta%201copy.jpg" width="480" /></a></div><div><br /></div>With red bell and chives with fettuccini.<div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXMcU3U0P2EMut98ltmrKElln5zRq8IBxe5G75474bXjHqJjo-a8JBWS2_Q6_UGt1wNWuD3MSxLlCyw4pR7RZkgE8Rh-rTRoqHk5MvmaLMe1mHSaQV6Oq4kiGJ3PeNfzx4c6Xhgp1lAW6n2FXSGs-qTB0gYes7as_ZdDMr9apHfsr8wmlIbhbt99jbA/s4032/D5FB549A-01DA-4B25-89BB-BA2EBB39E142.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXMcU3U0P2EMut98ltmrKElln5zRq8IBxe5G75474bXjHqJjo-a8JBWS2_Q6_UGt1wNWuD3MSxLlCyw4pR7RZkgE8Rh-rTRoqHk5MvmaLMe1mHSaQV6Oq4kiGJ3PeNfzx4c6Xhgp1lAW6n2FXSGs-qTB0gYes7as_ZdDMr9apHfsr8wmlIbhbt99jbA/w480-h640/D5FB549A-01DA-4B25-89BB-BA2EBB39E142.jpeg" width="480" /></a></div><br /><div><br /></div></div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-37411640330302625002022-08-04T17:57:00.003-04:002022-08-04T17:58:43.694-04:00Dry Pinto Beans ~<p>Living in the southwest you will find that, there seems to be, an endless supply of pinto beans. Local stores will sell them in 50-pound bags from farms in the area. New Mexico and Arizona alike you can a pretty good selection from farms that grow local. The last 50 pounder we bought was in September of 2012. I have around 30 cups left. They are old and very hard. The color of older beans is also darker than fresher beans. So, if you are purchasing smaller bags in stores look at the color and you can estimate how old. They are still useable, but your cooking times will be longer.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9FoooVgzGOnCs7WMcAXWNvoQG0OTGvWTvZBJKyc8fCnmf3wsgkV5KZhOey7fC8Es-0PQ9g2XFb5KS58dY-9-7Dz0BmW8mdc62uOHzCIYkI1iHPYsU5CAlFz2HFZNRGG7h1_GuxymKJFKzmmtrqdeoPO9Lk1R9F84bwklpS7J3vhEX_008s7jImX2vw/s4032/41C782B6-2228-4194-B13A-807C65ED8F8A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9FoooVgzGOnCs7WMcAXWNvoQG0OTGvWTvZBJKyc8fCnmf3wsgkV5KZhOey7fC8Es-0PQ9g2XFb5KS58dY-9-7Dz0BmW8mdc62uOHzCIYkI1iHPYsU5CAlFz2HFZNRGG7h1_GuxymKJFKzmmtrqdeoPO9Lk1R9F84bwklpS7J3vhEX_008s7jImX2vw/w480-h640/41C782B6-2228-4194-B13A-807C65ED8F8A.jpeg" width="480" /></a></div><div><br /></div><div>Earlier this year when I knew prices would be climbing and not being sure with supply chain issues, I purchased another bag. One 50-pound bag holds approximately 132 cups of beans - "I just counted" this morning to store in plastic food quality pales with screw-down lids (purchased 2012). However, the size of the pintos might slightly differ the amount, I only know how many cups I got from the bag. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxg9tGxsIjEhRdqiwZ4qimD3ocMSZL1wUlDz7vK4LOQy6bIzUWIzXS8L5TJ_-Z-Lub2axAMtmmQtdWNKV8C8NUvBOlOIRJ8lBFF5HY2cp8f6NaKL5OrWT56gKa9uaWgOOiSrzbnuci7O6LPouC8b4HuhXY1Xo9g4s99I6pI_sPqj_yBHUuKJqBr0MLg/s4032/2F0F483F-E6F8-478D-8775-CA61D27CF38D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxg9tGxsIjEhRdqiwZ4qimD3ocMSZL1wUlDz7vK4LOQy6bIzUWIzXS8L5TJ_-Z-Lub2axAMtmmQtdWNKV8C8NUvBOlOIRJ8lBFF5HY2cp8f6NaKL5OrWT56gKa9uaWgOOiSrzbnuci7O6LPouC8b4HuhXY1Xo9g4s99I6pI_sPqj_yBHUuKJqBr0MLg/w480-h640/2F0F483F-E6F8-478D-8775-CA61D27CF38D.jpeg" width="480" /></a></div><p>Each bale holds up to 90 cups. I have 90 cups in one and still able to close the top without problems. The 42 cup I put in another that will allow me to put the bag with older beans in on top. (I replaced the older pintos with newer in the pale. The pales kept them throughout 10 years, no bugs or moisture - they just got older, darker and harder. "Still useable!"</p><p>I plan on cooking the older beans up and making refried beans that I can dehydrate, how about brownies? I might even powder the beans to use as a thickener for soups. You can still make chili and bean soup. </p><p>I have 15 cups of older pinto beans on the stove in a big stock pot. I started them with a quick boil. I'll do one more boil letting them soak overnight. To this pot I also tried the suggestion from the link below of using baking soda to help soften the beans. The link has ideas to tenderize old hard beans, I never had a trouble with older beans before but thought I try the soda idea to see. I hope this might be helpful as inflation is out of control. I don't want anyone to mistakenly throw out something that they can use or might need. </p><p>9 Ways to tenderize <a href="https://readysquirrel.com/9-ways-to-cook-old-dried-beans/" target="_blank">Old Dry Beans</a> from Ready Squirrel </p><p><a href="https://savoringflavors.blogspot.com/2015/01/masquerade-chili-or-is-it-chili.html" target="_blank">Masqueraded Chili </a></p><p><a href="https://savoringflavors.blogspot.com/2015/08/chili-w-corn-large-pot.html" target="_blank">Chili w/Corn</a></p><p>I try and post other recipes for pinto uses ~</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdZbYYzZOCIkR6TqZGfpKh0qzIbgCYwYnAGZ3xlearaNcgnyw6AY7vtSIEiUpkWcgwFhZexJD4yyKXOHBrd_F3jce14d2MjVdWgR5gxUw7I4qCnJVgj6sY-def5aRT2Qlu9SKd9tbNU5-M0DNjPSU9BbZ1phRs_A5A6UIi1TVC3hM87quMWRjcOQi8A/s4032/27628A41-352E-4C24-911D-C1FBACA9F88B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdZbYYzZOCIkR6TqZGfpKh0qzIbgCYwYnAGZ3xlearaNcgnyw6AY7vtSIEiUpkWcgwFhZexJD4yyKXOHBrd_F3jce14d2MjVdWgR5gxUw7I4qCnJVgj6sY-def5aRT2Qlu9SKd9tbNU5-M0DNjPSU9BbZ1phRs_A5A6UIi1TVC3hM87quMWRjcOQi8A/w480-h640/27628A41-352E-4C24-911D-C1FBACA9F88B.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Dj_SeQ9PxXeqgxOM5CtVNAaUB8B0p9jBXQ8ste8IAYrULc-PVOptAXEwsPqjuMIsN0IK5nBQeDEI9AexZFHvF0rwb2dxDLQnOXLTZe9LURVtTocmwE-2QXm01BP78jhVINlGwPfzIX163Bieu7NoYsPL1aUQ3KCqHJ9Iv8pn1iPD3SQyT_T0rPKV6Q/s4032/95525081-4038-47B4-BDC7-D7FB2B4CC50D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Dj_SeQ9PxXeqgxOM5CtVNAaUB8B0p9jBXQ8ste8IAYrULc-PVOptAXEwsPqjuMIsN0IK5nBQeDEI9AexZFHvF0rwb2dxDLQnOXLTZe9LURVtTocmwE-2QXm01BP78jhVINlGwPfzIX163Bieu7NoYsPL1aUQ3KCqHJ9Iv8pn1iPD3SQyT_T0rPKV6Q/w480-h640/95525081-4038-47B4-BDC7-D7FB2B4CC50D.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZMMQjLeNHEFAvPkEZIXJU0SwaQruk1NkeMa3jKzMCXZNJGOyCS1ezDUr0nONNzKpkSX-f-aqEchZCXOaZ86-_rZkCIV7KuVtCJ4EgyJlPgba-aLuJtqU1lxSyXmMj3A62CMXLo_N2Qz4syUfZNZFt6fG4afGELDjlXjNa4KWFFvUTtvG7RctJTzyvw/s4032/DACA2A97-DA73-4966-8CDC-8352D97C39CA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZMMQjLeNHEFAvPkEZIXJU0SwaQruk1NkeMa3jKzMCXZNJGOyCS1ezDUr0nONNzKpkSX-f-aqEchZCXOaZ86-_rZkCIV7KuVtCJ4EgyJlPgba-aLuJtqU1lxSyXmMj3A62CMXLo_N2Qz4syUfZNZFt6fG4afGELDjlXjNa4KWFFvUTtvG7RctJTzyvw/w480-h640/DACA2A97-DA73-4966-8CDC-8352D97C39CA.jpeg" width="480" /></a></div><br /><p>New beans and small bag from Albuquerque I forgot about - yum - the leftover older beans dumped into the 50lb empty bag - lol</p><p>Inflation is something that is hurting everyone, and my prayer is that you are able to tackle some of the things we are facing with wisdom. Above all with prayers and the God's help. VB Philippians 4:4-7</p><p><br /></p>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-5749218877251697292022-08-01T10:32:00.003-04:002022-09-22T12:55:52.638-04:00Soft Banana Spice Cookies (GF)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ueg384piy7geImuJUoxSp__BBgXW1hQ3Vw5n3yuyjiXEsWX58n2M4n0SMHQMP2PkO5bUViAMyvTciUQBXc9JX_UPOegq48J8xZkbCbuS6dv6Q76P7gLIHqcfR4k8ZBmEhu1_EqM7B-17Hz04IYVc3EWGFY8SKxfRDlO4wo4nZ9xVTrfMW8zMho8ouw/s4032/C3F329AE-5244-45D3-8DAF-0C4442D4A49D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ueg384piy7geImuJUoxSp__BBgXW1hQ3Vw5n3yuyjiXEsWX58n2M4n0SMHQMP2PkO5bUViAMyvTciUQBXc9JX_UPOegq48J8xZkbCbuS6dv6Q76P7gLIHqcfR4k8ZBmEhu1_EqM7B-17Hz04IYVc3EWGFY8SKxfRDlO4wo4nZ9xVTrfMW8zMho8ouw/w480-h640/C3F329AE-5244-45D3-8DAF-0C4442D4A49D.jpeg" width="480" /></a></div><div><br /></div>Until I take a better picture this will have to suffice!<p></p><div>Light and delicious - they tasted so good I was hoping no one would like them! And they disappeared. . . </div><div>I made them twice each time delish though I located the ingredients again after much detective work and the site was a wash, I could not get in. lol I'm learning all the time to write it out proper! Hope you give them a try. </div><div><br /></div><div><br /></div><div>Soft Banana Oatmeal Spice Cookies -- a recipe from down-under :)</div><div><br /></div><div>Ingredients:</div><div>wet:</div><div>3 very ripe bananas - sm. - med. about 1 1/4 cup mashed</div><div>1 stick of butter - I used 1/2 cup coconut oil</div><div>1 tsp vanilla</div><div>1/3 cup sour cream or yogurt</div><div><br /></div><div>dry:</div><div>2 cups quick oats - I used oat fashioned and pulsed it in food processor</div><div>1 cup oat flour</div><div>1 cup Pamela's Artison flour blend - I used my <a href="https://savoringflavors.blogspot.com/2013/01/baby-shower-baking-gluten-free.html" target="_blank">mixed</a></div><div>1/2 cup sugar (I did not use and added a little extra coconut sugar)</div><div>1/2 cup brown sugar - I used coconut sugar (closer to 3/4 cup - omitting granulated)</div><div>1/4 tsp ground allspice</div><div>1/4 tsp ground cloves</div><div>1 tsp cinnamon</div><div>1/2 tsp baking powder</div><div>1/2 tsp baking soda</div><div>1 TBP flax meal - I used ground chia seeds</div><div><br /></div><div>extra sugar and cinnamon for rolling - I did do this about 1/2 cup granulated sugar with about a 1 TB of cinnamon.</div><div><br /></div><div>Pre-heat oven to 350</div><div><br /></div><div>Mash bananas and stir in flax or ground chia seeds.</div><div><br /></div><div>In bowl combine, GF flour, oat flour, baking soda, baking powder, spices and oats.</div><div><br /></div><div>In a large bowl Beat sugar and butter until light and fluffy. Then add banana mix, sour cream and vanilla beat well to combine. It should still be kind of light and fluffy.</div><div><br /></div><div>Stir into wet mix all the dry. The dough will be not as heavy as some cookie dough and will be a little denser (thicker) and the flax or chia swells.</div><div><br /></div><div>Using a scoop small, I used a larger one first and cookies took much longer so a 1" would be good, make into a ball shape and roll into cinnamon sugar. Bake on parchment for up to 12 minutes depending on size and how your oven heats. </div><div><br /></div><div>Any questions please email.</div><div><br /></div><div>Original recipe from <a href="https://www.pinterest.com/pin/74872412532582594/" target="_blank">Milo and Oats</a></div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-7185275089655017172022-03-11T14:12:00.001-05:002022-03-11T14:12:36.168-05:00Heirloom Tomato Galette <div class="separator"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVJK5TsHZXxwAsJRaSdO4omwQJ4IiP2_lcj0C_UEBAUQrtXNJHIUkvluVv1CRwqSM5hTpZ4goZTMv94GjAj74MrbNmOeDMQesDH55PI_fhALBbOG5bBRGeO78XGBG-f1sPAMY1vm5cfPsPY1DusTpn2WN4a3UBN8aVuuYKFTiIJP2zFx2K8P6kuYf2yw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVJK5TsHZXxwAsJRaSdO4omwQJ4IiP2_lcj0C_UEBAUQrtXNJHIUkvluVv1CRwqSM5hTpZ4goZTMv94GjAj74MrbNmOeDMQesDH55PI_fhALBbOG5bBRGeO78XGBG-f1sPAMY1vm5cfPsPY1DusTpn2WN4a3UBN8aVuuYKFTiIJP2zFx2K8P6kuYf2yw=w480-h640" width="480" /></a></div><div><br /></div><div style="text-align: center;"><span style="font-size: medium;"><i>Galette </i>[</span><span face=""Open Sans", Helvetica, Arial, sans-serif" style="background-color: white; color: #225f73; font-variant-ligatures: no-common-ligatures; letter-spacing: 0.2px;">gə-ˈlet] - short a </span></div><div style="text-align: center;">A French flat free form cake of pastry often topped with fruit, and some ~</div><div style="text-align: center;">Not like a regular pie that is stuffed high but what I like to call a rustic pie.</div><div style="text-align: center;">Mine is savory.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">The first thing I did was decide how I wanted to bake it and since I chose my baking stone, I preheat the oven longer to make sure stone was just right. Preheat at 400F. Then I started on the pastry. You can use pre-purchased or make your own - why not? I made mine using coconut oil this time, butter mostly. Make your favorite. Then I let chill in frig, at least 15 minutes or until you are ready. Now for the other goodies!</div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjApMXg2LxNvKVndj1bdJPZl5Ie7pL3w3EKOKs7KSGMFpwiAHBopecofWAm8Ex-f0zQ5AUDQ2eQJE7nWFo1QZ8sR7eHtkepBOFOO2A07knzTUtypoy38BknMRWwVot8qFo9Ox4RJR3mSvcSBj9v7916WSzrNUeY9ym3aERc1Mj0c1AxfuMvcDHA5Bgayg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjApMXg2LxNvKVndj1bdJPZl5Ie7pL3w3EKOKs7KSGMFpwiAHBopecofWAm8Ex-f0zQ5AUDQ2eQJE7nWFo1QZ8sR7eHtkepBOFOO2A07knzTUtypoy38BknMRWwVot8qFo9Ox4RJR3mSvcSBj9v7916WSzrNUeY9ym3aERc1Mj0c1AxfuMvcDHA5Bgayg=w480-h640" width="480" /></a></div><br />I used 3 small - medium Cavilli <a href="https://gardenerspath.com/plants/vegetables/what-is-heirloom-tomato/" target="_blank">Heirloom Tomato</a> [or other] slice equal around 1/4 slice<div>4-5 cloves of garlic finely diced or minced in press</div><div>Fresh basil of top roughly chopped if needed</div><div><br /></div><div>Next, I got the cheese I planned to use.</div><div>Smoked Gouda - leftover from my <a href="https://savoringflavors.blogspot.com/2015/09/eggplant-tomato-and-smoked-mozzarella.html" target="_blank">Eggplant Tart</a>, I used what I grated on the right.</div><div>Parmesan Cheese what was grated and about a 1/4 more of the small block.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-_QY9VdtCc15sg850yxxArqQlVDhRug6SRqwlvyDgM150md9_iI0FXBWRF9VpNfUqXaI1mhA3g2LXTRkDrtlRh8-v1Ly7WS3DrACoe6Qx7J_9ITfv4Wl92ZwqUFqER7wylP0D2hK8-Cx6rGglrlAP8hr0vhyU2iO9wsapB20Jl-YWC31FwhtIwCtOJA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-_QY9VdtCc15sg850yxxArqQlVDhRug6SRqwlvyDgM150md9_iI0FXBWRF9VpNfUqXaI1mhA3g2LXTRkDrtlRh8-v1Ly7WS3DrACoe6Qx7J_9ITfv4Wl92ZwqUFqER7wylP0D2hK8-Cx6rGglrlAP8hr0vhyU2iO9wsapB20Jl-YWC31FwhtIwCtOJA=w480-h640" width="480" /></a></div><div><br /></div><div>Set aside and when ready I rolled out my pastry on parchment paper to desired size.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2_zMXps0c6cStHtXakkIiv8gBZ3FhkOX5CpTKrdWsFCn9vs5lInR2qX93vj5e3pU21NJlBj2zNKbSsWh9szQzwG2079q-Wx8C0tOi90PAObiXvWsQA_EXKgNaRWFhwBQkIIra4S5PwYy3-miyRn5wst5FmcAMqxSqZ3JEPCWgaGveyjzrnPLzRpTCvw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2_zMXps0c6cStHtXakkIiv8gBZ3FhkOX5CpTKrdWsFCn9vs5lInR2qX93vj5e3pU21NJlBj2zNKbSsWh9szQzwG2079q-Wx8C0tOi90PAObiXvWsQA_EXKgNaRWFhwBQkIIra4S5PwYy3-miyRn5wst5FmcAMqxSqZ3JEPCWgaGveyjzrnPLzRpTCvw=w480-h640" width="480" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjjNioM-bayDTU7rvcYq8fxRyxV0pgESaYTYBrj85D51_9n38Lh9V0T1T3LL75IOkKpJaVpEp7BsRFyOq3VeUuiFpQ0J-ZK2pUvlzr7JHAe012qBhE_aa4enAQB4meExxNtKMKOVr6RPA8Bd1eA2xllUc8HmqDQ1wWtEF9AQTXGTUPgCrapFwiLlm0DuA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjjNioM-bayDTU7rvcYq8fxRyxV0pgESaYTYBrj85D51_9n38Lh9V0T1T3LL75IOkKpJaVpEp7BsRFyOq3VeUuiFpQ0J-ZK2pUvlzr7JHAe012qBhE_aa4enAQB4meExxNtKMKOVr6RPA8Bd1eA2xllUc8HmqDQ1wWtEF9AQTXGTUPgCrapFwiLlm0DuA=w480-h640" width="480" /></a></div><div><br /></div><div>Smoked Gouda on the bottom about an inch or so from the edge with a light bit of parmesan on top and part of the garlic.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyeXX7V09IlM0WjGdhsYu03MlgYRgD_zSoi1Qv2QaKCrb0w7wtnDznL52iwKh65mLwbpPlIkfSsNAqZJzjYThYTPenZB5YjDVv80cUYwUHRXWGG_3IxKeF7BH1Q2txtxAulWdhyHZl7tUCjKc-VDkL2d4JDiXEspbBJWhU4S4p0TVwaGKoa5Pm910yXw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyeXX7V09IlM0WjGdhsYu03MlgYRgD_zSoi1Qv2QaKCrb0w7wtnDznL52iwKh65mLwbpPlIkfSsNAqZJzjYThYTPenZB5YjDVv80cUYwUHRXWGG_3IxKeF7BH1Q2txtxAulWdhyHZl7tUCjKc-VDkL2d4JDiXEspbBJWhU4S4p0TVwaGKoa5Pm910yXw=w480-h640" width="480" /></a></div><div><br /></div><div>Place your tomatoes adding the rest of the garlic and parmesan on top.</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMWSSwEVQPNVzcGmVieLZRAM0UUYe-1QoauPzx2BTo_KMw2lkF1j2hPTNYslNF6Vq2QsdY8zZt36tLq__3mA5mc8RJ0rEspmV23MFn42s-WbVWynjzhaYK7lhAIKVodP04sMjtyXrU6PwfOBLaaQmGrQN9LtE14yfiiBHD3Yr2fbwaRdO2jj8TOK0YUg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMWSSwEVQPNVzcGmVieLZRAM0UUYe-1QoauPzx2BTo_KMw2lkF1j2hPTNYslNF6Vq2QsdY8zZt36tLq__3mA5mc8RJ0rEspmV23MFn42s-WbVWynjzhaYK7lhAIKVodP04sMjtyXrU6PwfOBLaaQmGrQN9LtE14yfiiBHD3Yr2fbwaRdO2jj8TOK0YUg=w480-h640" width="480" /></a></div><div><br /></div><div>Pull up sides all around as seen and do an egg whitewash or with yoke or not. If you do a wash mix with a bit of wash brush on and you can sprinkle flaked salt if you like (totally optional).</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi5EvrYb75LHwLOQDKRq3izKZ_NLCXnHa2hW6_Fkjwj9QXpx1L2qopq_WJOxWeDzo4uymMiddDeWwU4Mc-7ddwEPtsvqB0W7BL6o7KF9ES9Zz8IyRFBgrvvFe-xSmqsmjSE_4yk2YUbonwNz8OliNrG1QKOdo4E6Lx-bj_bmFpHDTB0rrwvjONDBdBMjA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi5EvrYb75LHwLOQDKRq3izKZ_NLCXnHa2hW6_Fkjwj9QXpx1L2qopq_WJOxWeDzo4uymMiddDeWwU4Mc-7ddwEPtsvqB0W7BL6o7KF9ES9Zz8IyRFBgrvvFe-xSmqsmjSE_4yk2YUbonwNz8OliNrG1QKOdo4E6Lx-bj_bmFpHDTB0rrwvjONDBdBMjA=w480-h640" width="480" /></a></div><div><br /></div><div>Bake till done. About 20-25 minutes. I kept mine in a tad longer the tomatoes were very juicy, I wanted the crust crisp and flaky. Don't forget the basil, I put some on a little too early then add a bit after it was done.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjUsm8IMDjqXh20kBC3KJDBl3eG2tn7XaEd5_O4-x8-AvAAR2MxVV_nFXkOxwOWShlePaoat0-EbnmdrUtFnQYf80iXrCnlhu0kSsP_vgf-ZcktO498PGgGO1-ZFdfCxDan1RleInSHcAQPlrFGh5mRE5SoSHVitpVgxa-PS3bdY3kFuTbsV1cynJ_1Pg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjUsm8IMDjqXh20kBC3KJDBl3eG2tn7XaEd5_O4-x8-AvAAR2MxVV_nFXkOxwOWShlePaoat0-EbnmdrUtFnQYf80iXrCnlhu0kSsP_vgf-ZcktO498PGgGO1-ZFdfCxDan1RleInSHcAQPlrFGh5mRE5SoSHVitpVgxa-PS3bdY3kFuTbsV1cynJ_1Pg=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">I will be making this again!</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjsLvKX2o_YaNxuMz83hk-XxjpSqZvofVN81TYOjTYgU7psUwA8p8Ws-lmmg3HdaJX_spvQZ9E-iW1YLXJ-kt7UPQEgIQR-FGb3WJlYLG8B2wcyRXt6iQ-xgYDU7BmQouCQwyU3Z5n8zfn8RIipsJnq_zJor6rDIdefE41o2Z_GAC1Au6R_f0s-XhWDWg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjsLvKX2o_YaNxuMz83hk-XxjpSqZvofVN81TYOjTYgU7psUwA8p8Ws-lmmg3HdaJX_spvQZ9E-iW1YLXJ-kt7UPQEgIQR-FGb3WJlYLG8B2wcyRXt6iQ-xgYDU7BmQouCQwyU3Z5n8zfn8RIipsJnq_zJor6rDIdefE41o2Z_GAC1Au6R_f0s-XhWDWg=w480-h640" width="480" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-57147406534000634892022-01-22T10:15:00.001-05:002022-01-22T10:15:14.428-05:00Blueberry Bread with Honey & Lemon Zest ~<p> What to do when you have blueberries you have been neglecting in the frig? Definitely make something. I mostly have them with yogurt and seem to have step onto a different path these mornings. Needing to do something why not bread and that which you can share. Kids will definitely love this one! I'm laugh at writing this for I thought I saw this recipe that was kid friendly - approved recipes, oh know another and from a blog I've not seen before called <i><a href="https://bootsandhooveshomestead.com/healthy-blueberry-bread/" target="_blank">Boots and Hooves Homestead</a></i>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUrUmMy5AYN9rAQ1Sx6QG2T44ruget-pqSv3rdwihSA0LtuE0kav5yKTfnZPHuGnKG2ABg6ZB4to7WirG6w6VVDf81Yin3jd7T_D2CW-U2k-cywehD2TCpFX3CU0Q1ExPiwa7wqdY-E1YENYNZ8d7InGnoZwitk0gcqGr6zeuA_J9lOKRnSkhAENpuPQ=s2660" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2660" data-original-width="1435" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUrUmMy5AYN9rAQ1Sx6QG2T44ruget-pqSv3rdwihSA0LtuE0kav5yKTfnZPHuGnKG2ABg6ZB4to7WirG6w6VVDf81Yin3jd7T_D2CW-U2k-cywehD2TCpFX3CU0Q1ExPiwa7wqdY-E1YENYNZ8d7InGnoZwitk0gcqGr6zeuA_J9lOKRnSkhAENpuPQ=w346-h640" width="346" /></a></div><div><br /></div>I modified it slightly but not necessary for this recipe is moist and delicious.<div><br /></div><div>Lemon Blueberry Bread </div><div><br /></div><div>1/4 cup coconut oil - melted [I used 1/2] *</div><div><br /></div><div>3/4 cup raw honey</div><div><br /></div><div>1 cup unsweetened applesauce</div><div><br /></div><div>1/2 cup milk [I used 1/2 &1/2]</div><div><br /></div><div>4 eggs</div><div><br /></div><div>1 teaspoon pure vanilla extract</div><div><br /></div><div>3 cups all-purpose flour [I used 2 cups of Einkorn whole wheat, 1 cup of unbeached all-purpose] *</div><div><br /></div><div>1 teaspoon baking power</div><div><br /></div><div>1 teaspoon baking soda</div><div><br /></div><div>1/2 teaspoon sea salt</div><div><br /></div><div>2 cups fresh blueberries washed and dried</div><div><br /></div><div>1 lemon zest</div><div><br /></div><div>Instructions</div><div><br /></div><div>Preheat oven to 325. Grease two loaf pans, I used 4 paper baking throw away mini loafs as you can see below. [To share]</div><div><br /></div><div>In large bowl mix together: melted coconut oil, honey, applesauce, vanilla and eggs until well combined. </div><div><br /></div><div>In another bowl sift together all dry ingredients, then add to the wet mixture. Once all combined fold in your blueberries and lemon zest. </div><div><br /></div><div>Pour into each loaf equal amounts and bake for about 45 minutes or until tops are golden brown and a toothpick inserted comes out clean. Cool on rack 10 minutes before turning out [if doing so] cooking another 10 minutes before cutting.</div><div><br /></div><div>Suggested serving with butter and honey ~</div><div><br /></div><div>* I added extra oil - sometimes when you use whole wheat it can be a bit drier after baking. This came out perfect and even through not what I originally thought - kids will love it!</div><div><br /></div><div>Check out <i><a href="https://bootsandhooveshomestead.com/healthy-blueberry-bread/" target="_blank">Boots and Hooves Homestead</a></i>!</div><div><br /></div><div><div>Make it and share some and enjoy the smiles. :) </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiu4ageQ2FPc4ZOrb_Dm5835InuEgYB2rktN8Vi2Ufr9ugGHodmlLhm7EbbgCJ77Tm8LY4MRaGeByy8cNwyHE_-tGtTsgHHTqyliY-sANS_YWb7sT5ynuybbqTpPlSOO7axPvftSXeJgAcUxg8zUD36ALKS-va87As9B9AuZkQR4Etsa1tYebme3TbZnA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiu4ageQ2FPc4ZOrb_Dm5835InuEgYB2rktN8Vi2Ufr9ugGHodmlLhm7EbbgCJ77Tm8LY4MRaGeByy8cNwyHE_-tGtTsgHHTqyliY-sANS_YWb7sT5ynuybbqTpPlSOO7axPvftSXeJgAcUxg8zUD36ALKS-va87As9B9AuZkQR4Etsa1tYebme3TbZnA=w640-h480" width="640" /></a></div><br /><p></p></div></div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-56517428403998994742022-01-21T11:24:00.001-05:002022-01-22T10:18:48.548-05:00Warming Potato Soup ~<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4WUFPUo9-ipcrYndFMiD7q5bXG8M0jVNbvc9BLeeXkNPSJKUqJqJDvx0kWCPl67MXvogRHNKpBGpk9uLlZKZDHPVv04_Y6uBeac-eL-_oRnA6VHDDkj3_0Zuxq_jSk4_XspB8c2v3fgWR63LT04ef5DOnxR7Hv_oFQfz1Gek-qbOod7Rt8vd67pQasw=s3024" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2923" data-original-width="3024" height="386" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4WUFPUo9-ipcrYndFMiD7q5bXG8M0jVNbvc9BLeeXkNPSJKUqJqJDvx0kWCPl67MXvogRHNKpBGpk9uLlZKZDHPVv04_Y6uBeac-eL-_oRnA6VHDDkj3_0Zuxq_jSk4_XspB8c2v3fgWR63LT04ef5DOnxR7Hv_oFQfz1Gek-qbOod7Rt8vd67pQasw=w400-h386" width="400" /></a></div><br /><p>I have been making this for years I've changed it up a bit, but this is yummy soup for winter or anytime.</p><p>What's needed: </p><p>Bacon 12oz thick or reg. cooked through to crisp for bits. I bake @ 350 on parchment reserving grease.</p><p>Russet Potatoes washed, peeled and diced about 1/2" or smaller. 6 or more depending on size and amount of soup you plan.</p><p>Onion 1 small diced small</p><p>Celery same as onion [or celery seed light sprinkle - 1/4 - 1/2 tsp.]</p><p>Carrot same as onion, though depending how much you are making I used 3 small to med.</p><p>Garlic a couple minced gloves. [or a light dusting of garlic powder 1/4 - 1/2 tsp]</p><p>Broth Vegetable or Chicken 32oz (4 cups) or more depending on amount of soup and thickness you desire.</p><p>Whole milk, 1/2 & 1/2, or whole cream - a half cup to a cup.</p><p>salt and pepper to taste</p><p>herbs of choice optional</p><p>1. Prepare all the above and bake your bacon. Once done remove from pan onto paper towels, wrap and let set until ready to use. Take the bacon grease and spoon or pour into a large pot enough to get onion, celery and carrots started. medium - med. high heat for about 5 minutes or so.</p><p>2. You want to cook them stirring occasionally - onions will be translucent and carrots should be softened. Add a bit more of bacon grease if you desire - I do, then add garlic and potatoes. Stirring occasionally until they start to soften.</p><p>3. At this point add broth and finish out cooking until the potatoes are done - soft enough to smash done to your desired creaminess. I break it down but for this, small bits to creamy is good (a mix) it is really what you prefer. Add milk of choice, stir and serve topped with bacon pieces. </p><p>I typically make this by just throwing it together. Above is from memory ha. I'll be making it again soon I'm sure and use measurements to share. Hey, go for it make it your own! ENJOY</p><p>Oh, I did find the original in one of my oooooold Better Homes and Gardens cookbooks. I remember making it as written at least once then reverted to an idea - combined family recipe with adding some new! Now rules have fun. All recipes start with a basic one and creativity. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhHmggMOvHIzxIl2SAEXL8Ppib_XZzlwM6uSGmKYx7WVyYQaEjown6DWiu9KEk2hOxXf-YwLHuNVtmgl3c_TaDJPUTBw8M-DR4BRbdASyvjFgsLQCmo5x0pfFmjGn9Zv8iJo4BWp32zEIlIxAqmVBJGUDzdlieQQrB1QZHKt16qW09mCjACrOFrMFfY2A=s2940" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2940" data-original-width="1296" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhHmggMOvHIzxIl2SAEXL8Ppib_XZzlwM6uSGmKYx7WVyYQaEjown6DWiu9KEk2hOxXf-YwLHuNVtmgl3c_TaDJPUTBw8M-DR4BRbdASyvjFgsLQCmo5x0pfFmjGn9Zv8iJo4BWp32zEIlIxAqmVBJGUDzdlieQQrB1QZHKt16qW09mCjACrOFrMFfY2A=w282-h640" width="282" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-70899480827613894552021-11-18T12:41:00.002-05:002021-11-18T12:41:07.952-05:00Bountiful Beauties <p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zLeDyiB1uFQe-66YG_COZRAuPxqC3NoF4_eEBLP76da4Cs6rZ6G2lwzQdtMOytqJKyf9pJ1yJ7jZ03yYcLBwyvC0D-fmQV0ABG99SRVM7op7G4qZFdAERw-uui4gNG12DjB-_MTAdyJU/s2048/F1EAF83E-5181-418D-9020-B8ECB821B24D.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zLeDyiB1uFQe-66YG_COZRAuPxqC3NoF4_eEBLP76da4Cs6rZ6G2lwzQdtMOytqJKyf9pJ1yJ7jZ03yYcLBwyvC0D-fmQV0ABG99SRVM7op7G4qZFdAERw-uui4gNG12DjB-_MTAdyJU/w480-h640/F1EAF83E-5181-418D-9020-B8ECB821B24D.jpeg" width="480" /></a></p><p>As fall is winding down I wanted to share a bit of this seasons fruit. I've said it before that on other posts that I love picking apples on 'Mt. Graham' at Angle Orchard. This year most of all I pick were on the ground, nothing wrong - as fresh as you can get, and with a discounted price. The rain we received this year and the right conditions gave a bountiful harvest. As you can see the apples on the ground had just about the same left in the trees!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hBaMej_-uOahMRspjne4lp1Tw8kahEe2GMVtmQhy8aE62IjChDjbxFBGHgvv04kD46y8BQrsk2npF9pd5Hh1sltPW6qK5ii5VJd8NtxrYffwAHZYzBqjiqBDHN1heyqpI0d624JxE5Vg/s2048/A1AA2284-08B6-4B0B-8507-BC458ACA2369.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0hBaMej_-uOahMRspjne4lp1Tw8kahEe2GMVtmQhy8aE62IjChDjbxFBGHgvv04kD46y8BQrsk2npF9pd5Hh1sltPW6qK5ii5VJd8NtxrYffwAHZYzBqjiqBDHN1heyqpI0d624JxE5Vg/w480-h640/A1AA2284-08B6-4B0B-8507-BC458ACA2369.jpeg" width="480" /></a></div><div><br /></div>So what did I do with all we picked. <div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuk97LJqm6wwsduXpAd00obYwujT65a5HuW7Mevs_yR2NgGFKobtOsJoACt9i0EipYc7C3yjLChWZqXG-Ydkd1bKruvUO8rZ4gFepmdWTA4gcwv6MUnHCG9vSNeAaENmK0aUImiZzJ-ll/s2048/F29E8DE8-860F-490F-99FB-8319A28BB0F3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuk97LJqm6wwsduXpAd00obYwujT65a5HuW7Mevs_yR2NgGFKobtOsJoACt9i0EipYc7C3yjLChWZqXG-Ydkd1bKruvUO8rZ4gFepmdWTA4gcwv6MUnHCG9vSNeAaENmK0aUImiZzJ-ll/w480-h640/F29E8DE8-860F-490F-99FB-8319A28BB0F3.jpeg" width="480" /></a></div><div><br /></div><div>Jump in and take a bite - you've heard the saying - an apple a day keeps the doctor away ~</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qxsuSjuOMjjKkU0v_vyL2l17YsIps1_qutPy-KeQtdeaXpWl5DBHd1zgvXrdfXc7Ekxw4v0ll-fBCRdpiPM9FC4Og0cn5GucQN8G_lutu0sDkS5t_jkdK-y5MuYUk7utPaGgeWl7MPTj/s2048/A465064A-B8E3-4397-BE93-81C3D9BC3DEB.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qxsuSjuOMjjKkU0v_vyL2l17YsIps1_qutPy-KeQtdeaXpWl5DBHd1zgvXrdfXc7Ekxw4v0ll-fBCRdpiPM9FC4Og0cn5GucQN8G_lutu0sDkS5t_jkdK-y5MuYUk7utPaGgeWl7MPTj/w300-h400/A465064A-B8E3-4397-BE93-81C3D9BC3DEB.jpeg" width="300" /></a></div><div></div><div><br /></div><div>Two ways this season apple butters, one cord and skin removed apples, apple cider, and spices. Slow cooked on top the stove in a large pot or cast iron - slow until perfecto. Jar it up. </div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2hTu2pl9CX3Q0y74LnEJBKid8YkX63DOoSHLyRwz7tqrBpf2rjwGVcNleRCcdvxaT2m5HfYOti3yjslvczXzoZBrhwNoZ1_JuqI_Gc7w_DxLN7-KmpxJ6RHokld0w7LhbnkaxWjfZmdd/s2048/DD250A09-7D4C-440B-B474-BEABA6EB78E0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2hTu2pl9CX3Q0y74LnEJBKid8YkX63DOoSHLyRwz7tqrBpf2rjwGVcNleRCcdvxaT2m5HfYOti3yjslvczXzoZBrhwNoZ1_JuqI_Gc7w_DxLN7-KmpxJ6RHokld0w7LhbnkaxWjfZmdd/w480-h640/DD250A09-7D4C-440B-B474-BEABA6EB78E0.jpeg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUF-2U8K5y2CehfaIRpONuL9Ya2LsMKwd50dZSARCruHLChjcnkiXa12bIs3wDJegHKJEES52zIM7jk5ERfi9crDV9DyH_BNMVqVuyFS1NybSAm2qsm69wAngel9qg2id62l6Ep1jTaF8/s2048/9A44B23C-8635-43DD-A4E4-2EE7CD3F0DFD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCUF-2U8K5y2CehfaIRpONuL9Ya2LsMKwd50dZSARCruHLChjcnkiXa12bIs3wDJegHKJEES52zIM7jk5ERfi9crDV9DyH_BNMVqVuyFS1NybSAm2qsm69wAngel9qg2id62l6Ep1jTaF8/w480-h640/9A44B23C-8635-43DD-A4E4-2EE7CD3F0DFD.jpeg" width="480" /></a></div><div><br /></div><div>Second way - I prefer - it has a better flavor, core apples, leave skins and chop up, add apple cider, spices, in to a large Dutch oven bake low temp long slow bake occasional stir and smash till done. Both are very similar. Oh make sure you have a strainer to remove all skin when done baking.</div><div><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZPwrZF4wa7MtJmguR3LNnY063M7QeJeuRszwZJDvXjZIr9hRIdx8UzJyhmVpTPF6BpetPlNBs_h6EdKJmuUwHQx1EUHCF9g9IcMmZkqnd6lrw4O3N7P-8Y37tWTmsUveDsnzv9a-8-7C/s2048/C1D9073B-D42A-4DC4-BEB4-B8B34C2E8D3D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZPwrZF4wa7MtJmguR3LNnY063M7QeJeuRszwZJDvXjZIr9hRIdx8UzJyhmVpTPF6BpetPlNBs_h6EdKJmuUwHQx1EUHCF9g9IcMmZkqnd6lrw4O3N7P-8Y37tWTmsUveDsnzv9a-8-7C/w480-h640/C1D9073B-D42A-4DC4-BEB4-B8B34C2E8D3D.jpeg" width="480" /></a></div><div><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzycnU8RthlUVv_YAkeO5rbIt-zFktTnOAordzxfcjki2owV9R4Xldj6yHrkC3gBxp_laQbkMhErKywId1GInfmcfHJ8T0gCcPuhbYmCHizLN5cn-TR-q7fOiQ9KRcxFBgwe7MV6BKHj1/s2048/F31B1658-0AB7-470B-9E05-5E739AD77B92.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzycnU8RthlUVv_YAkeO5rbIt-zFktTnOAordzxfcjki2owV9R4Xldj6yHrkC3gBxp_laQbkMhErKywId1GInfmcfHJ8T0gCcPuhbYmCHizLN5cn-TR-q7fOiQ9KRcxFBgwe7MV6BKHj1/w480-h640/F31B1658-0AB7-470B-9E05-5E739AD77B92.jpeg" width="480" /></a></div><div><br /></div><div>Another is make sauce. Basically butter without it totally cooked down and nothing added accept a bit of water or juice/cider.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXehoCCnrLaFr61BSyMKCQJWOnd_7FwVasSKHQCYK6bPslI5CDdR1C1iLeFztN4cM7pnneQAduCfUbqaHAVWm3ZWAlCbCvX3Ci95kBxdck_1TpgAG3drqZRfuN92Z4b1yzzFE-eoRRCqri/s2048/A66588D3-7F77-44C3-94DB-D1CB7BEDA375.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXehoCCnrLaFr61BSyMKCQJWOnd_7FwVasSKHQCYK6bPslI5CDdR1C1iLeFztN4cM7pnneQAduCfUbqaHAVWm3ZWAlCbCvX3Ci95kBxdck_1TpgAG3drqZRfuN92Z4b1yzzFE-eoRRCqri/w480-h640/A66588D3-7F77-44C3-94DB-D1CB7BEDA375.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_xf-h-8zHMNf1CJJE_R_BqhWzqRLQnPEICaf62uQVkmkpeHvE38MmPmkCPpPrCQoJ4n9Ffr_wL4wmeVd7mtNqCshKDWGSKAwxZPCNv_mVktY53lra9Kq3_XWy4QAfCbqT9Od8nGB19NA/s2048/D5A92DE1-51B3-4320-B9E6-E31D45F10D26.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_xf-h-8zHMNf1CJJE_R_BqhWzqRLQnPEICaf62uQVkmkpeHvE38MmPmkCPpPrCQoJ4n9Ffr_wL4wmeVd7mtNqCshKDWGSKAwxZPCNv_mVktY53lra9Kq3_XWy4QAfCbqT9Od8nGB19NA/w480-h640/D5A92DE1-51B3-4320-B9E6-E31D45F10D26.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://savoringflavors.blogspot.com/2011/02/put-first-things-first.html" target="_blank">Dehydrating</a> is a great way to keep the goodness coming! I've made rollups 'fruit leathers' before using a combination of apple and banana. This time straight apple by making a sauce with a bit of cider, nothing use. Cook on stove top till you get it the desire you prefer. if you are dehydrating you want the same consistency so it all dries the same. I used 1/2 cup rounds then into the dehydrator.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pfa-7wew1Mi1lKlxk22GEl2J2206mF-phc6LInZybWHH5b3dajqgLOC5-PUsH1UUhSYXb91GUIGhA9s2JSvFlftNEeV8rMu1XKzw2ApBultPkaKZ6DTjbg8jwF8I6i2mRFicCWXBel9d/s2048/99C51615-6F8E-422C-B96F-72F67833C770.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pfa-7wew1Mi1lKlxk22GEl2J2206mF-phc6LInZybWHH5b3dajqgLOC5-PUsH1UUhSYXb91GUIGhA9s2JSvFlftNEeV8rMu1XKzw2ApBultPkaKZ6DTjbg8jwF8I6i2mRFicCWXBel9d/w480-h640/99C51615-6F8E-422C-B96F-72F67833C770.jpeg" width="480" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobE6KD4BHk5YWVl99kkbCtwrzePQDHuz58MN-0uOct6LcI4tOkWbAJwW1a0B6YaEK__lA1w5ZDwMslzxMRsz5UvpsjZ_GBf6JSwZ1aiaz2ah40DNVIkexGI7_JSNm4Jg2vNz9XTq91JKg/s2048/5661C4CE-169E-4FCA-8F47-69F193C17CBE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhobE6KD4BHk5YWVl99kkbCtwrzePQDHuz58MN-0uOct6LcI4tOkWbAJwW1a0B6YaEK__lA1w5ZDwMslzxMRsz5UvpsjZ_GBf6JSwZ1aiaz2ah40DNVIkexGI7_JSNm4Jg2vNz9XTq91JKg/w480-h640/5661C4CE-169E-4FCA-8F47-69F193C17CBE.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZFxmdWw3PLfFBDwRihWYbRm2NGMSGY8yPqFct7SZixHXMnlgSpd_AyNzjgLcCCqDPHomru3FjM90juj8eX5-yiBdUpwVmk9RRH_LCbwrO_Xhp-kpqhEib6qnQeyms23T6rMH1GZTpsbY/s2048/1BE4FD95-481B-4799-BC89-02F10A275BF1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZFxmdWw3PLfFBDwRihWYbRm2NGMSGY8yPqFct7SZixHXMnlgSpd_AyNzjgLcCCqDPHomru3FjM90juj8eX5-yiBdUpwVmk9RRH_LCbwrO_Xhp-kpqhEib6qnQeyms23T6rMH1GZTpsbY/w480-h640/1BE4FD95-481B-4799-BC89-02F10A275BF1.jpeg" width="480" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkGqcj21R7PRBR_SPkISM_oqgehwTO6QxrDgdGCCS6eOgOavEnxilnvNQiWh6pMj94HkbeWwvh8rY5Ie2Mwa8csHeW-_UTsIADPoPVU0Puj_q7FA7504oH-RzksH05k2zHcxl3CFyFwUR/s2048/420A4FD5-2A4E-4DAD-ACE9-D2BB53F652D4.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDkGqcj21R7PRBR_SPkISM_oqgehwTO6QxrDgdGCCS6eOgOavEnxilnvNQiWh6pMj94HkbeWwvh8rY5Ie2Mwa8csHeW-_UTsIADPoPVU0Puj_q7FA7504oH-RzksH05k2zHcxl3CFyFwUR/w480-h640/420A4FD5-2A4E-4DAD-ACE9-D2BB53F652D4.jpeg" width="480" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrgHEEy7Ud4aDpNGUWwsTWP7jU7pz4_gWWc2y7sCa8OrybVzmxgnvHR_NIrmQ7vZ9c2eoYLNtOS3QvhC2aFICmA0Cs4P9vGy11TRDnRnWvqPZx6x9AzAQ-A_FQBKs9GygsSxSIab0nU05/s2048/C40F4CD8-4CFC-465A-8E42-575684B863BE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrgHEEy7Ud4aDpNGUWwsTWP7jU7pz4_gWWc2y7sCa8OrybVzmxgnvHR_NIrmQ7vZ9c2eoYLNtOS3QvhC2aFICmA0Cs4P9vGy11TRDnRnWvqPZx6x9AzAQ-A_FQBKs9GygsSxSIab0nU05/w480-h640/C40F4CD8-4CFC-465A-8E42-575684B863BE.jpeg" width="480" /></a></div><div><br /></div><div>Above, a variation adding sliced almonds, it's like eating an expensive treat! I will use this just as rollups. The plain sauce I will use for cakes anything calling for apple sauce, just hydrated with a comfort food or as a rollup. This real cuts down on storage space. </div><div><br /></div><div>Now for hydration ~ I needed 1-1/3 cup of applesauce each half cup you can heat same amount of water. Water needs to be hot but not necessarily boiling, pour over top of opened leathers and allow to hydrate.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5vedARp9diV8K2BxKXyAjlh4UNHtYZxlkL5t7QUfKA8t_T68VjjiztCkCEJuTe9RpKLxHn2Q99GlTeK7uOv7M9qO0h7KdstdttPmtpUWK8CVJ2890ZzTdGlCTppSWbioLYYJh2OI4R4N/s2048/28EE8A23-505B-49E4-BAFF-D7AE771DD2CE.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5vedARp9diV8K2BxKXyAjlh4UNHtYZxlkL5t7QUfKA8t_T68VjjiztCkCEJuTe9RpKLxHn2Q99GlTeK7uOv7M9qO0h7KdstdttPmtpUWK8CVJ2890ZzTdGlCTppSWbioLYYJh2OI4R4N/w480-h640/28EE8A23-505B-49E4-BAFF-D7AE771DD2CE.jpeg" width="480" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvkFuur6fnsA1Ag1RQeIR9qONIVM4a8gCLssFeGv9KnTGz2XEJnp2A_-eNJ8qpg9o_roMf_08wniiQEi_0FSfeytSBRietVzfradO1GfckSSh8i1zmsAZZpBJ0_aZukk5PMMt5qJFklLq/s2048/4E1CBBDA-60E5-44E8-967B-0377710F2E5C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvkFuur6fnsA1Ag1RQeIR9qONIVM4a8gCLssFeGv9KnTGz2XEJnp2A_-eNJ8qpg9o_roMf_08wniiQEi_0FSfeytSBRietVzfradO1GfckSSh8i1zmsAZZpBJ0_aZukk5PMMt5qJFklLq/w480-h640/4E1CBBDA-60E5-44E8-967B-0377710F2E5C.jpeg" width="480" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw0IAT8gxjKYd6IYL0Opl8BGqCg36QTSVHQc4VNKZn5G9BKsABG_yR0DioB6ROM1fY9SBqcu17rD_KFPUukURWjKE6PklSPfFPm78dFQ0ZCLm0j37HatXEOhHbPGSumO_4TWllOBUY_L6/s2048/85C44DC0-C85E-4EC2-9461-7A34BE475ED8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYw0IAT8gxjKYd6IYL0Opl8BGqCg36QTSVHQc4VNKZn5G9BKsABG_yR0DioB6ROM1fY9SBqcu17rD_KFPUukURWjKE6PklSPfFPm78dFQ0ZCLm0j37HatXEOhHbPGSumO_4TWllOBUY_L6/w480-h640/85C44DC0-C85E-4EC2-9461-7A34BE475ED8.jpeg" width="480" /></a></div><div><br /></div><div>I poured water in and</div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4Oil_PxgWuohEdOOXC1u3AGfXo6JTJ2o7-xnDmEWXXNyjpN7rHvtaN2F-UvZgHf9jix3_JYO4K9BiRDn5fLLzjxkYVckvXcEkIE62dO1eg24Rlsa0ZXcPV7GS_vtxeMzk3HUdrAMQRyu/s2048/FF5D95C0-890C-4F55-8E09-180B8CB4E463.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4Oil_PxgWuohEdOOXC1u3AGfXo6JTJ2o7-xnDmEWXXNyjpN7rHvtaN2F-UvZgHf9jix3_JYO4K9BiRDn5fLLzjxkYVckvXcEkIE62dO1eg24Rlsa0ZXcPV7GS_vtxeMzk3HUdrAMQRyu/w480-h640/FF5D95C0-890C-4F55-8E09-180B8CB4E463.jpeg" width="480" /></a></div><div><br /></div>allowed to set - poking around it with a fork occasionally -</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziiZTDVZfK5IbdBX3QSumhNh1Sh90UYcwJ9opyvbkGQqkWKq01heA3uss6spHfKwYlQzSyWr1MnBzH_Or_C8yGbbLtUFnapx_R_iz9QGcL6FC6TrqAxSXs_S5OYAhIPvOSrKrb5135OeA/s2048/BF6A7102-40B6-41EB-AD72-A9DD9896E648.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziiZTDVZfK5IbdBX3QSumhNh1Sh90UYcwJ9opyvbkGQqkWKq01heA3uss6spHfKwYlQzSyWr1MnBzH_Or_C8yGbbLtUFnapx_R_iz9QGcL6FC6TrqAxSXs_S5OYAhIPvOSrKrb5135OeA/w480-h640/BF6A7102-40B6-41EB-AD72-A9DD9896E648.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">It took about 7 minutes to here. Perfect! I made <a href="https://savoringflavors.blogspot.com/2009/10/apple-nut-bread-gluten-free.html" target="_blank">gluten free apple bread</a> with this rehydrated sauce.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lastly - slices dehydrated I do most every year and we just eat them out of the bag!</div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4Z8XIKhOGLwVfvQyY8mZC20ty3Z1dwv8pkCCc9keymo4U5L9B3b8M6eGICWpRLWlFSQx5OYnThUCgV1gRIScgHE7kpyu76fl3UOY7bCfNOtX4DWaYvtMM3llnknds4Ka0XHVGflGJiJb/s2048/DC65681D-F58A-4B0F-9E9F-FFF2A8FA678A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4Z8XIKhOGLwVfvQyY8mZC20ty3Z1dwv8pkCCc9keymo4U5L9B3b8M6eGICWpRLWlFSQx5OYnThUCgV1gRIScgHE7kpyu76fl3UOY7bCfNOtX4DWaYvtMM3llnknds4Ka0XHVGflGJiJb/w480-h640/DC65681D-F58A-4B0F-9E9F-FFF2A8FA678A.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">If you have the space and you are diving in they will keep in the frig and don't forget juicing - OH my !</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WsP6pKcieYhODLP_jOimply2sTaS8bmY4JI8W4Q1ouHHlyuZ0JPSg48vASHlBKIYEzA9kzZd-ubH2_kMTwgvLCsToHh39PC22pL3c-WLZ5J9w285yov7MlY28uRvln5UUHMwNiL3lw1a/s2048/538E1E6C-D246-41D0-BB91-2EDD25CC6B99.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WsP6pKcieYhODLP_jOimply2sTaS8bmY4JI8W4Q1ouHHlyuZ0JPSg48vASHlBKIYEzA9kzZd-ubH2_kMTwgvLCsToHh39PC22pL3c-WLZ5J9w285yov7MlY28uRvln5UUHMwNiL3lw1a/w480-h640/538E1E6C-D246-41D0-BB91-2EDD25CC6B99.jpeg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I did pick some from the tree as well ~</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3tavpeGTXXAEhZWdeaLqIp26UMN3I0pF3_VZRvf8QeaDYXUBKPIzre1LKX6v-vm5v-qAYiHt41fx4WsmK_JxwbJKg5Snx9bDZJlj1SXiFL8IGfbvZaZr63CZ0gDfmu1Qwx29eGnC6oJb/s2048/7159776B-59A9-407A-9B6F-860D07129474.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO3tavpeGTXXAEhZWdeaLqIp26UMN3I0pF3_VZRvf8QeaDYXUBKPIzre1LKX6v-vm5v-qAYiHt41fx4WsmK_JxwbJKg5Snx9bDZJlj1SXiFL8IGfbvZaZr63CZ0gDfmu1Qwx29eGnC6oJb/w480-h640/7159776B-59A9-407A-9B6F-860D07129474.jpeg" width="480" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-82953363253982701102021-07-17T10:39:00.003-04:002021-07-17T10:43:58.749-04:00Refreshing Watermelon Salad ~<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydE-WU0QXpskZ6bZtXmcI7nZWUQ8Ny3Dxx22l6bIw83lEYG68NaEGPixtAadYJVFQ5NeMgC1AYcq7VTp-PXH1CXuEEGae1i5N2JPjK9C4sEOlTfP4K9yu3rZBMno6kRkRCIq6XTsa33vE/s4032/20210626_154957.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydE-WU0QXpskZ6bZtXmcI7nZWUQ8Ny3Dxx22l6bIw83lEYG68NaEGPixtAadYJVFQ5NeMgC1AYcq7VTp-PXH1CXuEEGae1i5N2JPjK9C4sEOlTfP4K9yu3rZBMno6kRkRCIq6XTsa33vE/w480-h640/20210626_154957.jpg" width="480" /></a></div><br /><p></p><div>So dleish and refreshing! Very easy wonderful for picnics, grilling and especially get togethers so everyone one who loves watermelon can enjoy! </div><div><br /></div><div>8 cups watermelon - cubed</div><div>1 1/2 cups fresh blueberries</div><div>1/4 cup fresh basil leaves chopped, if you don't like type mint, though basil is a big thumbs up for this.</div><div>1/2 cup feta cheese crumbles</div><div>2 Tbsp fresh lime juice</div><div><br /></div><div>In a large bowl place your watermeon, add basil, blueberries, feta and toss lightly.</div><div>Drizzle lime juice on top, I gave it another light toss. Serve and if there is any leftover it will last in the frig for 2-3 days. Moist / juice will sink to the bottom and melon might not be as firm use a slotted spoon to transfer. </div><div><br /></div><div>The original recipe is found here <a href="https://tastesbetterfromscratch.com/watermelon-basil-feta-salad/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly" target="_blank">Taste Better From Scratch</a> ~ Enjoy</div><div><br /></div><div>I served it with roasted potoes and andouille sausage - I think or cajun or Hatch chili sausage . . . Anyone would be a hit!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-5IvHNz-Urz7WfJESFHOb1kT2y9ZskSA3K-tdpSOQDj5UDkSB2ZVnKqDJqPbzrOzyN-3SYqW6opZdEij2tX4xdAuo6K9OZl1cuc0qTb_Mt9v2f8FDIy8GGy8bv7uEmKGh2En1FmSNSmB/s4032/20210626_164918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-5IvHNz-Urz7WfJESFHOb1kT2y9ZskSA3K-tdpSOQDj5UDkSB2ZVnKqDJqPbzrOzyN-3SYqW6opZdEij2tX4xdAuo6K9OZl1cuc0qTb_Mt9v2f8FDIy8GGy8bv7uEmKGh2En1FmSNSmB/w480-h640/20210626_164918.jpg" width="480" /></a></div><br /><div><br /></div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-12935242592029203492021-07-15T11:32:00.000-04:002021-07-15T11:32:06.310-04:00For The Love of Watermelon ~<p> I have a few posts I've share on juicing. Today is "Watermelon" ~ </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTxOUKBicqJIdA2Bpmt3_6oFBBy4z0IzAh2k7f1mQkyZsCDVrcYEtHBCDW5H_3KrkMkvTOcbZH_-weHfKBZ1RE8yoc4yMFHN1-ICO2oynLSxNCiCkgdFGenrznmUX0JDEuDul6SUD1sEF/s4032/20210713_090405.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTxOUKBicqJIdA2Bpmt3_6oFBBy4z0IzAh2k7f1mQkyZsCDVrcYEtHBCDW5H_3KrkMkvTOcbZH_-weHfKBZ1RE8yoc4yMFHN1-ICO2oynLSxNCiCkgdFGenrznmUX0JDEuDul6SUD1sEF/w480-h640/20210713_090405.jpg" width="480" /></a></div><br /><p>I used a delicious local watermelon and as I was feeding it in the hopper of my Omega I also added mint from outback through the juicer. The mint on the left is a domesticated sweet mint [as you can see I left it a little to long - it still worked] and on the right a Habek mint that is desert tolerant from what I understand and very mild. It is also tasty with sprinkling water if you are in need of fizz!</p><p>After I juiced it up I thought I'd check out benefits. Here's 12 amazing benefits of watermelon one <i><a href="https://www.naturalfoodseries.com/12-benefits-watermelon-juice/" target="_blank">link</a></i> I checked out, pretty cool - healthy!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZETqIZYUpwA9XbluX-WAPV9r5oWQWCC5Ub7NMVUIxo9cRdNJekzqY5K8qt3bD9PWI_fojQcl22LhU63uTjIH76xxLHcKSYvoskKrwtopGNVDci78m9pgtxuldREXy3zcdFJpK1f44sIL8/s4032/20210715_072354.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZETqIZYUpwA9XbluX-WAPV9r5oWQWCC5Ub7NMVUIxo9cRdNJekzqY5K8qt3bD9PWI_fojQcl22LhU63uTjIH76xxLHcKSYvoskKrwtopGNVDci78m9pgtxuldREXy3zcdFJpK1f44sIL8/w480-h640/20210715_072354.jpg" width="480" /></a></div><br /><p>This morning it sure has been warming up fast so what better than to have a refreshing glass of sparkling watermelon juice with mint. Enjoy ~</p>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-19574342953026370042021-04-27T13:40:00.002-04:002021-04-27T13:40:25.297-04:00Alaskan Salmon Nuggets<p>This recipe was placed in a little church cookbook, Incredible Edibles, complied by - First Baptist Church Seaside, Oregon, by a friend of mine in 1981, yikes! </p><p>It is a delicious and easy recipe it also is a sought after one if you've tried them. Here's the recipe and I'll make some soon and post a photo. Enjoy ~</p><p><br /></p><p>Listed as an appetizer but can be part of you dinner with salad etc.</p><p><br /></p><p>Alaskan Salmon Nuggets (Alaska Extension Service Recipe)</p><p>1 lb. canned salmon or 1 lb. baked salmon</p><p>1/2 cup mashed potatoes</p><p>1 Tbsp. finely minced celery</p><p>1 Tbsp. grated onion</p><p>1 Tbsp. butter, melted</p><p>1/4 tsp. salt</p><p>Dash pepper</p><p>1/2 tsp Worcestershire sauce</p><p>1 egg, beaten</p><p>1/4 lb. sharp cheese, cut in 3/8 inch cubes</p><p>1 cup bread crumbs</p><p>oil for frying</p><p>Mix thoroughly all ingredients except bread crumbs and cheese; shape into walnut size balls. Cut cheese into 3/8 inch cubes and insert cube into the center of each salmon ball and reshape. Roll in bread crumbs. </p><p>Fry in deep fat (or oil), 375 degrees, 3-4 minutes or until brown - not burnt. Garnish and serve hot, plain or with a sauce. Some might use Mushroom soup to make a sauce. A Chipotle Aioli sauce might be nice or something with less heat a regular Aioli or maybe with infused lemon or lime. humm just a thought. Serves 6.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9qyrO47SG9fB7DaQaaLJtXZmOarwbgsqUwFYbQ31rA6rFhhUv0oUVBG49GNCQZygRG9pYS3UOJXCaSuRHIiZrYt9y_dqZ0GVeRmNNE-V6iUHyYwSH4_yWmJyoANKb1swvh3Kjrct847x/s2048/16195449642217286223166677934379.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9qyrO47SG9fB7DaQaaLJtXZmOarwbgsqUwFYbQ31rA6rFhhUv0oUVBG49GNCQZygRG9pYS3UOJXCaSuRHIiZrYt9y_dqZ0GVeRmNNE-V6iUHyYwSH4_yWmJyoANKb1swvh3Kjrct847x/w300-h400/16195449642217286223166677934379.jpg" width="300" /></a></div><br /><p>I am happy I have this little cookbook of loved recipes but it doesn't compare to the friendship I've had over the years - long lasting from Seaside, Oregon. If you are seeing this from Seaside or looking as a friend hugs and kisses everyone!</p>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-25168524549225301922021-01-02T12:52:00.008-05:002021-01-02T12:52:44.207-05:00Pasta Fagioli ~ Boy do I love this soup! This soup is delicious anytime of the year but especially tasty when it is not so nice out and you'd like something comfy! I located this recipe <a href="https://www.onceuponachef.com/recipes/pasta-fagioli.html" target="_blank"><i>here</i></a> @ Once upon a chef with Jenn Segal and have made her Pasta Fagioli a few times; please check out her blog, her serving suggestion is with rosemary focaccia and salad. I served mine with fresh rustic bread I made earlier. <div><br /></div><div><div style="text-align: center;"><i>Pasta Fagioli</i></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfzF3EzwVcMpaAeM-YSHfbmQ3Knfvm2Fr_H70l0xsWG2vaA_KT9i-PmEQ5cT-67TMwqC9qRjZ89hZnuLLGTRWagxoJaX1wqzsoByx-U47DapNDP9_EQ3nPR2oOvYlm_qKmk2nL9S_IZYg/s2048/Pasta+Fagioli.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfzF3EzwVcMpaAeM-YSHfbmQ3Knfvm2Fr_H70l0xsWG2vaA_KT9i-PmEQ5cT-67TMwqC9qRjZ89hZnuLLGTRWagxoJaX1wqzsoByx-U47DapNDP9_EQ3nPR2oOvYlm_qKmk2nL9S_IZYg/w480-h640/Pasta+Fagioli.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>I usually keep a supply of ingredients that I use, when I can buying as I see them. Here in my neck of the woods it has always been hard to find what you like or the ingredients you need and I know can be challenging with how things are presently. I always share with others if you can't find organic and non-GMO - do the best you can you need to eat and you want to eat as nutritionally as you can. This soup is a great soup with really good ingredients! Broth of any kind is hard to find that is a good quality but very easy to make on your own and many times less expensive - you just might need to plan ahead. <div>I will say for this recipe or others that you don't normally prepare do all prep before hand and it will go easier as well as, looking over the directions. <br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrd_mOXAajXxBZWwI8AkP6dczWTBIMNKap1iRWWmz7Urys-IytFrmBjhqD6YkxK2nSJNzTCB2Y8kZWuwEFpTH5BfYawKMRsN7RMFe9PUdmXrdZwxSqsQbUGr41mTpCYjhuYbvEKxOssap4/s2048/20201231_073240.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrd_mOXAajXxBZWwI8AkP6dczWTBIMNKap1iRWWmz7Urys-IytFrmBjhqD6YkxK2nSJNzTCB2Y8kZWuwEFpTH5BfYawKMRsN7RMFe9PUdmXrdZwxSqsQbUGr41mTpCYjhuYbvEKxOssap4/w480-h640/20201231_073240.jpg" width="480" /></a></div><div><br /></div>Ingredients needed:</div><div><br /></div><div>2 Tbsp. extra virgin olive oil, extra for serving</div><div>4 oz. diced pancetta *</div><div>1 medium onion, finely diced </div><div>2 med. carrots finely diced</div><div>2 med. celery stalks finely diced </div><div>2 garlic cloves minced </div><div>1/2 cup white wine</div><div>6 cups of chicken broth, low sodium, bone broth, stock *</div><div>1 tsp. salt</div><div>1/4 freshly grd. black pepper, I used a coarser grind</div><div>2 cans of cannelloni beans or chick peas, drained and rinsed</div><div>1/4 cup dried lentils, rinsed I used green lentils</div><div>1 cup diced or chopped canned tomatoes in their juices, I've used either</div><div>2 bay leaves</div><div>1 Tbsp. fresh minced rosemary - the smell alone is worth it!</div><div>3/4 cup dried pasta I like <a href="https://www.gourmetsleuth.com/ingredients/detail/ditalini-pasta" target="_blank">ditalini</a> pasta but elbows are fine</div><div>1/3 cup freshly grated Parmigiano-Reggiano,* more for serving - I've used grated and thinly sliced.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8KLM81_zt_y4C9I88do6JFKTeAYh2C21KKuRDTPQGtZj22JC_kHwBpP0t0E_l0FfvvPeRdlL5dOtnf8GkZiT-JI9FdpyMpT3XvThKzvJ_152i02C_IyRcKrRgrwW2baIWR-UuVCZUy5f/s2048/20201231_075821.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8KLM81_zt_y4C9I88do6JFKTeAYh2C21KKuRDTPQGtZj22JC_kHwBpP0t0E_l0FfvvPeRdlL5dOtnf8GkZiT-JI9FdpyMpT3XvThKzvJ_152i02C_IyRcKrRgrwW2baIWR-UuVCZUy5f/w480-h640/20201231_075821.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">I prep everything and set it aside ready to grab.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtkOkLp5Fr2HTOvWEe8qNPpHzHwcYNfWcAuNCpLZLaGGJz_2w7UMIKCUnK8__23sC4BQGGYS3RuREAfdXcDEvKUra0K5Btc3nK4GT5MSgRWQ4X-lh_cJI8Im1aOu5dDX2rLL9ZCJsWHO6/s2048/20201231_080513.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOtkOkLp5Fr2HTOvWEe8qNPpHzHwcYNfWcAuNCpLZLaGGJz_2w7UMIKCUnK8__23sC4BQGGYS3RuREAfdXcDEvKUra0K5Btc3nK4GT5MSgRWQ4X-lh_cJI8Im1aOu5dDX2rLL9ZCJsWHO6/w480-h640/20201231_080513.jpg" width="480" /></a></div><div><br /></div><div style="text-align: center;">In a large pot heat oil over medium - low heat, add pancetta.</div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsFCUscUCSG3UJDqNjTXVtnSOCleDJvZHQPM-4Dyg3kZwWs91N2DozB672TfzzxAWvAtZk_a5BIl4DwlT4qw_UORgzKx8qaglW5yDREDM1WUgX7n35ZQOub6a4nGc3EQv-zgbC_ycdDQc/s2048/20201231_081009.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsFCUscUCSG3UJDqNjTXVtnSOCleDJvZHQPM-4Dyg3kZwWs91N2DozB672TfzzxAWvAtZk_a5BIl4DwlT4qw_UORgzKx8qaglW5yDREDM1WUgX7n35ZQOub6a4nGc3EQv-zgbC_ycdDQc/w480-h640/20201231_081009.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTet6sp7bFFc091ORu9Fx0HApN1ApgQBHwK9f8wOcYR5kUa2yK85sZKeb2388mOWW2WtJw4fFDGfgrigfWJCXmaiVrlMXI2Rt2Y8ZuBDv0hTEwr-_TSR7UCh4_DTlOfIgW9q-NLuRIa-kR/s2048/20201231_081330.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTet6sp7bFFc091ORu9Fx0HApN1ApgQBHwK9f8wOcYR5kUa2yK85sZKeb2388mOWW2WtJw4fFDGfgrigfWJCXmaiVrlMXI2Rt2Y8ZuBDv0hTEwr-_TSR7UCh4_DTlOfIgW9q-NLuRIa-kR/w480-h640/20201231_081330.jpg" width="480" /></a></div><div><br /></div><div style="text-align: center;">Cook until fat begins to render this will take about 5-7 minutes.</div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9CfJ4MdGifqUXrVXHom_1_ykFoX1xnYJxGk4buLwTibQLgUOTF5181fRpI12ayLf1lYzqxbz8q1z5lpbiYD2dcWg8K61K_6zKR5ppTJB-jIc5VRV_1nkiLTL10Bn1S0QbFapUfc6kaPs/s2048/20201231_081419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9CfJ4MdGifqUXrVXHom_1_ykFoX1xnYJxGk4buLwTibQLgUOTF5181fRpI12ayLf1lYzqxbz8q1z5lpbiYD2dcWg8K61K_6zKR5ppTJB-jIc5VRV_1nkiLTL10Bn1S0QbFapUfc6kaPs/w480-h640/20201231_081419.jpg" width="480" /></a></div><div><br /></div>Add onion, celery and carrots - increase heat to medium and cook stirring frequently till onion is translucent about 5 minutes.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV02f65jOagvTDj3ermZAE0f5K9K7Uxb5Zi7VQfHXh8j1Be4uEil9_5NNglf2fk7DxIKaU8m2163rfkpcA9r8KtzEAjM14rFOe4U4xH17lGlqjPxQFcEt5P3GktaYYfZJpjosVdVziVN47/s2048/20201231_082024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV02f65jOagvTDj3ermZAE0f5K9K7Uxb5Zi7VQfHXh8j1Be4uEil9_5NNglf2fk7DxIKaU8m2163rfkpcA9r8KtzEAjM14rFOe4U4xH17lGlqjPxQFcEt5P3GktaYYfZJpjosVdVziVN47/w480-h640/20201231_082024.jpg" width="480" /></a></div><div><br /></div><div style="text-align: left;">Add garlic cooking about 1 minute more stirring constantly as to not burn garlic or stick to bottom. Add wine and cook till it almost evaporated - about 5 minutes.</div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QMijyBokhtyI_y3ZqnemxskfwQwcppOg56n0zVNQ5Uuqj8r4SNeTcZY0AJW60Rt4C7Ej0UHAGh6KCfp0eRzXkam4anOIIrueAkLFdFd9NUEBUim1v6DLjaLYVlvprMGA2Hcc69TaelhR/s2048/20201231_082749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QMijyBokhtyI_y3ZqnemxskfwQwcppOg56n0zVNQ5Uuqj8r4SNeTcZY0AJW60Rt4C7Ej0UHAGh6KCfp0eRzXkam4anOIIrueAkLFdFd9NUEBUim1v6DLjaLYVlvprMGA2Hcc69TaelhR/w480-h640/20201231_082749.jpg" width="480" /></a></div><div><br /></div><div>Add broth of choice, seasonings [salt, pepper, bay leaves, rosemary] beans, lentils and tomatoes. Increase heat to high and bring to a boil, then reduce your heat to a medium low and simmer uncovered until lentils are tender.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwBRvqpqQ8WbbOwfv6D-iWgET5mE98ULjcMm4MgEoILScWLnwcwVu57Kyb0yODHtpQrLjFPnQa3gLLdG_tjuA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyEYorrRhhFCjd7rnLVmtRIxk6QCFBDMkAHMin7B7N-vRCwpDDQgU91hb0S2pbZJ7m-RpZe3g6lOe250iQrsR8_XjfVTACVt_xGGdrm4vIJMTKgnzmKFCedWHbV5m7IbBv5UOSmOmtVNB/s2048/20201231_085119.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyEYorrRhhFCjd7rnLVmtRIxk6QCFBDMkAHMin7B7N-vRCwpDDQgU91hb0S2pbZJ7m-RpZe3g6lOe250iQrsR8_XjfVTACVt_xGGdrm4vIJMTKgnzmKFCedWHbV5m7IbBv5UOSmOmtVNB/w480-h640/20201231_085119.jpg" width="480" /></a></div><div><br /></div><div style="text-align: center;">This will take anywhere from 15 - 30 minutes or more. </div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUroeEoI30OEVj73s8huwdUbVcu1P9QwOe4NOwMpVjkR7fxgAl3D24CgtTEF9SMkUMmPimNSqhofsag1NHwCugad7YHu82Z1nM7_mRrZNqZN5L2isSOHmJgLsl1YnDQh5KuU6aIX03lF-7/s2048/20201231_091340.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUroeEoI30OEVj73s8huwdUbVcu1P9QwOe4NOwMpVjkR7fxgAl3D24CgtTEF9SMkUMmPimNSqhofsag1NHwCugad7YHu82Z1nM7_mRrZNqZN5L2isSOHmJgLsl1YnDQh5KuU6aIX03lF-7/w480-h640/20201231_091340.jpg" width="480" /></a></div><div><br /></div>Using a slotted spoon scoop out 1 cup of the bean mixture and then add a bit of the liquid. Because of the heat of the mixture leave center knob of lid off to allow steam to escape, it is HOT and cover with paper towel to keep from splashing out.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm831204ffL-957K8KaM0IZqmZHGA_kDEscIXcoYaY-XEE2XW8o4PB2U3wWn3TjzjkqiMjvopdyTen1aL0Kp0UyG5Z3pTNHIlEZTa_LMJw5HxRXsz6wOyhHCEDrVXf-b6_-OZ1iocf9JNz/s2048/20201231_091512.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm831204ffL-957K8KaM0IZqmZHGA_kDEscIXcoYaY-XEE2XW8o4PB2U3wWn3TjzjkqiMjvopdyTen1aL0Kp0UyG5Z3pTNHIlEZTa_LMJw5HxRXsz6wOyhHCEDrVXf-b6_-OZ1iocf9JNz/w480-h640/20201231_091512.jpg" width="480" /></a></div><div><br /></div><div style="text-align: left;">Puree until smooth and set aside. At this point add pasta to the pot; stirring to incorporate. Turn heat up to a gentle boil cook until paste is tender but still a bit firm, 8 - 12 minutes depending on pasta used. The soup will thicken as pasta is cooking.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBwRFduTVM1xTEXeuGdoSNxoIIaBVlseZ4IToRioX7Y7oKO3Ua4a1fFQOaX4xFs3odsun6di-8eR3g6RBDAmaQVjWN2hShJzobpGEq91cvdI8PWcVMCq49kvonX8x6QMR8aFWJntZZHYU/s2048/20201231_093558.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBwRFduTVM1xTEXeuGdoSNxoIIaBVlseZ4IToRioX7Y7oKO3Ua4a1fFQOaX4xFs3odsun6di-8eR3g6RBDAmaQVjWN2hShJzobpGEq91cvdI8PWcVMCq49kvonX8x6QMR8aFWJntZZHYU/w480-h640/20201231_093558.jpg" width="480" /></a></div><br />Take out bay leaves, stir in puree from blender - you might have to add a bit of liquid from the pot, or extra broth or water, to clean it out of the container. Cook briefly to heat the soup through. Remove from heat stir in Parmigiano-Reggiano. You can add more liquid of choice if soup seem to thick. As it sets it will thicken, I use always use more broth and if there is soup left-over, you will need to thin it some. To serve drizzle with some extra virgin olive oil and extra cheese.</div></div></div></div><div><br /></div><div>*If for some reason you can't find pancetta you can use bacon as a <i><a href="https://tastessence.com/pancetta-substitute#:~:text=How%20to%20Substitute%20Pancetta%3F%201%20Prosciutto.%20The%20best,not%20eat%20pork.%20...%204%20Other%20Options.%20" target="_blank">substitute</a>, </i>ideas in for vegetarian. </div><div>If you want to use vegetable broth for vegetarian get a good one for the favor or use your own. Previous link has suggestions with olives instead of pancetta. For the cheese I used what was pictured above and it worked fine. I love using a good hard cheese with nutty flavor, I've also saved many rinds for soup and if you have some this would work here. Just when time to add the cheese put in cut up rinds and let set for a bit stirring some to melt down mix. It will give this soup a wonderful flavor. </div><div><br /></div><div>Lastly, I tried do make the simple to those that haven't made this before. You can read full directions <i><a href="https://www.onceuponachef.com/recipes/pasta-fagioli.html" target="_blank">here</a></i> and check out "once upon a chef" blog. If there is any left enjoy ~ </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczEO6McMyA4dVcgcmHnyrlZub8G1xAS1uF6SsWmIR5AdPrW8v6GFooXgwnHvDIQEMdATOaCrHcRdB4kvLRwn6aX-sQrtNER9br_yo9NDnmfkYeGPePNLTT9KAchPBDOXQe0KnYlezu9Qf/s2048/20210102_104402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczEO6McMyA4dVcgcmHnyrlZub8G1xAS1uF6SsWmIR5AdPrW8v6GFooXgwnHvDIQEMdATOaCrHcRdB4kvLRwn6aX-sQrtNER9br_yo9NDnmfkYeGPePNLTT9KAchPBDOXQe0KnYlezu9Qf/w480-h640/20210102_104402.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-89664570116025563352020-12-04T09:12:00.004-05:002020-12-04T09:12:44.439-05:00Raspberry - Lavender Scones <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnIbdYzIKgvkUsBrGvv10w_RBGQuezE7AISLmjAkoRYen1UguHoPTXmdE0ySMf4z78fZg4_7LBiHURTbJ56oDy3CDW980NGg33-2E0q3JMLy8iKgd4nOTrJXtfPb3M3rZ0uz6uDXMttZD/s4032/20201130_082126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnIbdYzIKgvkUsBrGvv10w_RBGQuezE7AISLmjAkoRYen1UguHoPTXmdE0ySMf4z78fZg4_7LBiHURTbJ56oDy3CDW980NGg33-2E0q3JMLy8iKgd4nOTrJXtfPb3M3rZ0uz6uDXMttZD/w480-h640/20201130_082126.jpg" width="480" /></a></div><p>First preheat oven to 400 and if you are using a baking stone allow for heating or use a parchment lined baking sheet.</p><p>Ingredients</p><p>2 cups Einkorn Flour, or choice (not packed bounced down)*</p><p>1 cup Almond Flour</p><p>1 Tbsp. Baking Powder</p><p>1/4 - 1/3 cup coconut sugar *</p><p>2 scoops of Multi-Collagen (opt)</p><p>3/4 half and half with a tablespoon of apple cider vinegar or lemon juice.*</p><p>1 egg slightly beaten (I mix into milk just before adding to flour.)</p><p>1 - 1 1/2 cup fresh raspberries</p><p>1 - 2 Tbsp. of lavender buds or fresh chopped rosemary*</p><p>With wire whip mix first four ingredients together or sift. Measure out your milk and add vinegar or lemon to set up, set aside until ready to use.</p><p>With a pastry cutter - cut into flour mixture -</p><p>1 stick of butter that is cold and cubed or sliced.</p><p>Cut butter in until to resembles crumbs, add your herbs toss into dry mix then add raspberries and fold into mix.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEfiPPHL74LJka87sj32Mv-ZRoLHLMFDEQhkt_ORSoSIzH5ml_aLvcwcCOQU2Q1pf9Ktjav1c8bsTTZqb2eZX3TnwQgcgEZOY34zUO13kV1o62QQSTn3vicvNa4bWutHb3FHXtlytfx7Z/s4032/20201130_073905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcEfiPPHL74LJka87sj32Mv-ZRoLHLMFDEQhkt_ORSoSIzH5ml_aLvcwcCOQU2Q1pf9Ktjav1c8bsTTZqb2eZX3TnwQgcgEZOY34zUO13kV1o62QQSTn3vicvNa4bWutHb3FHXtlytfx7Z/w480-h640/20201130_073905.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Make a well and add milk and vinegar mix with egg - then lightly incorporate forming dough. I use a plastic rice spoon that is untextured or large serving spoon and go around the outer part of bowl pulling in towards center until all mixed, Use a lighter hand not as mixing bread. The dough will be softer than roll out dough like for cookies. You can cut them in triangles or scoop out onto a parchment lined sheet or right on a baking stone. Bake for 18 - 22 minutes depending on you oven and elevation. Enjoy</div><div class="separator" style="clear: both; text-align: center;"><br /></div>* Flour sometimes we use to much in baking and your goodies are to heavy or tough, you can spoon four into a dry cup and level it with the back of a knife. <p></p><div>* For the milk you can use whole cream or buttermilk or a mix of whole cream and whole milk or just whole milk. I think if you like using buttermilk it is good when you can find one with full fat or butter cultures, I like using whole milk or half and half with either lemon or Bragg vinegar.</div><div><br /></div><div>* Coconut sugar is taste more light brown sugar I've used both I just like the flavor. You can use refined if you prefer or whatever sweetener you choose you really don't need much and with recipe if you use maple syrup or honey allow for extra moisture.</div>Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-90631022962181438412020-04-23T13:13:00.003-04:002020-04-23T13:19:09.795-04:00Gluten-Free Banana, Fig and Walnut Scones ~<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes I just get hungry for a scone! Of recent - being that others are trying to stick to a specific diet this recipe looked good. I actually like gluten and grain free foods myself and have made over the years a variety of tasty dishes and baked goods. This particular recipe I looked at on <a href="https://www.yummly.com/recipe/Banana-Nut-Scones-1295979"><i>Yummly</i></a>. I didn't open for me and honestly once you've made scones there's no magical recipe for changing it up and using other ingredients. The recipe with link above did not use figs and I did not use the same amount of banana I think it would have been to rubbery (texture) and I used more GF oat flour it was to wet. I also used half cream with whole milk and vinegar (opt) - or just use half and half, the recipes called for reduced fat. I also used demerara sugar rather than granulated sugar - coconut sugar would have been good also.<br />
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I heated the oven to 400 degrees.<br />
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In medium bowl (I have a one I like to use for scones and pie crusts since it works well with pastry cutter). You probably have a favorite as well. Mix dry ingredients.<br />
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1 3/4 cup of GF oat flour<br />
1/2 cup blanched almond flour<br />
4 tsp baking powder sifted into flour mix<br />
3/4 tsp sea salt<br />
1/3 cup demerara sugar (or your choice)*<br />
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6 Tbs. cold butter sliced or cubed<br />
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3/4 cup milk or other as above or your choice.*<br />
1 egg<br />
1 banana about medium size (mashed well)<br />
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1/2 chopped walnuts<br />
1/4 -1/2 cup dried chopped figs (or apricots, dates) optional<br />
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After mixing your dry ingredients together break in butter with a pastry cutter, for or hand until it looks a course corn meal - there about. As you would a piecrust. Toss in nuts and figs if using.<br />
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In small bowl smash banana to almost a liquid stir in milk and one egg. Make a well in the dry mix and pour in liquid. I use a rice spoon or rubber spatula to combine but use a light hand to not make a tough dough. This dough is wet and you still might need to add a bit of flour. I chose to use an large ice cream scoop with slide and not cut as I usually do. Placing each scoop on a parchment lined cookie sheet. This worked out well. Baking for about 20 minutes rack was at third from bottom. Let cool and enjoy! <br />
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*I wanted to mention you can use monk fruit sweetener or a stevia but it usually comes with Erythritol and I don't care for the after taste I get and there is pros and cons to the side effects of the Erythritol so I'd rather use something else.<br />
On the milk you can use buttermilk but I like the creaminess of whole cream or half and half. Buttermilk isn't required though I've used it in scones before. I find I like adding the apple cider vinegar unless you can find whole fat buttermilk as in Ohio. <br />
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I would make my version again. Though I would have liked to have at least seen the full original recipe. :)<br />
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Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-27361552178166702432020-03-12T17:49:00.000-04:002020-03-14T09:12:07.818-04:00Corona Virus ~<div dir="ltr" style="text-align: left;" trbidi="on">
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Corona Virus is something I normally wouldn't chose to talk about on my food blog. But nutrition and keeping as healthy as possible is and though I do post recipes that would not be regarded as "healthy," they do not make up a large part of my diet. actually minuscule in comparison. I would also like to say that I am in no way stating that this virus isn't of concern or not deadly for those who have compromised immune systems, the elderly or possibly the very young. Also, I'm not a qualified person that knows all about this virus. I would just like to share some simple things I've learned over the years and FYI links that might be helpful to anyone interested and for you who follows my blog.<br />
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I have always tried to make things as wholesome as possible for my family over the years. I think my Gram was the best influence on my growing up. Actually, there wasn't many in my over-all family that wasn't homespun. My Gram always seemed to make balanced meals and to be frank I don't remember "snacking" in the house -- not as today. I guess you could say it was a different time and way of life. <br />
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When our boys were growing up I practiced the same and we only seldom in comparison to todays kids hit fast foods, funny when I talk with others that grew up similar fast food was more like a treat out. When the boys got into high school I actually got more into healthier since they seemed to be involved more in sports and nutrition. My also husband had health issues and I recognized that there were some possibilities the boys could be facing some later on. A cute story of our youngest, one day he ran back into the house while his brothers were heading to the bus. I didn't realize why he was in the frig and shoving something in his mouth. I asked him what are you doing? He walked over to me and motioned me to get closer to breathe in my direction. <a href="https://www.healthline.com/nutrition/11-proven-health-benefits-of-garlic">Garlic</a> - he then said I can sit anywhere where I want now on the bus. I had to laugh but he always ate garlic and onions there was something to this more than sitting where ever you want.<br />
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Since I now have grandchildren I try to instill in them the importance of good food and snack choices, I have been over the past year, they have been doing well and in fact they use of over the counted cold stuff has become rare. Mostly it has been cutting back on sugars and eating more foods with nutritional value. All of us would do well to do this. Yesterday I was sharing with my grandson on what was going on or what he could be hearing at school in regards to Coronavirus. We have already been going over germs and proper watching as well as, germs that are spread on a regular basis at school. So he told me some kids were talking about dying. I made this story up to help. Your body has an immune system and did you that your immune system is a super hero? He was listening intently and said no. Well I continued with your immune system works really hard to battle nasty germ that can make you sick. He gets his food or fuel to battle from eating well, things that are really good for you and not eating lots of sweets - sugar. I'm so proud of him because it has been paying off and he has been making really good choices on his own. I also told him that sometimes grown-ups need reminding. As well as, little sister copies all the time. :) I've also been giving the kids a good vitamin and children D-3 supplements<br />
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Typically for myself I try to stick with extra immune support when things are seasonal. However, I do well over all by just sticking to healthier choices. I use D-3, C, and a good over all vitamin with minerals etc. I juice leafy greens with carrots apples and the like. There are plenty of great recipes on line and here's one for a <a href="https://savoringflavors.blogspot.com/">Kale Smoothie </a>. If you are interested in a recipe I've posted in the past and can't located let me know so I can help, I've lost recipes an have been trying to get everything back in order. If you're young you might be saying I'm healthy and never ill. I'm happy if that is the case but taking care of your self while young helps benefit you when you are older. I say also get to know your body. As an example I know my self well enough that when I have to say 3 even homemade chocolate chip cookies (made in regular fashion) I end up with a stuffy head. If I continue I end up with sinus problems and in some cases a sinus infection. When I use a different natural sweetener I don't however, I don't over do it since to much of it still isn't necessarily healthy. Most people when given the choice between an apple or a slice of apple pie they will go for the pie. You have to retrain yourself to go for the apple. :)<br />
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I also have to say for me I've made a point over the years since my husbands immune was very compromised and I worked hard doing what I know to do to boast it as much as possible. We on a regular basis spent "to much" time in hospitals and clinics over the past 12-15 years. So much so I wrote a blog past that a<a href="https://refractedlite.blogspot.com/2016/05/my-top-10-that-turned-to-12.html"> top 12 list</a> of you know when you at the VA to much! Not to leave out exposure to other that are ill, so staying was extremely important. Most people today take it for granite or have an excuse to where it is money, I don't know help to laziness.<br />
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Mental outlook is extremely important as well with anxiety contributing to a <a href="https://www.health.harvard.edu/staying-healthy/anxiety_and_physical_illness">compromised immune system</a>. When we stress or panic it also lowers our immune system. Eating healthier and having a good outlook on life only benefits. Everything I'm saying can be hard to do but its worth doing. I know also good and well not everyone is on board at the moment and haven't practiced what I'm sharing it's never to late. But for now links below are helpful to everyone to do what necessary to keep as well as possible. I'm posting as to help in the fear factor not to panic and we all need to use commonsense. This is not an illness in which we should be divided in a tit for tat politically. It isn't racial or anything else should use with one sided options we are all in this together and we need to come together - metaphorically :) - and start considering others and the wellness of us all.<br />
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Below are links that might be helpful to you and I will update them as I see them on this post. I'm praying for God blessing and wisdom on us all.<br />
<a href="https://www.cdc.gov/"></a><br />
<a href="https://www.nih.gov/">National Institute of Health</a><br />
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<a href="https://www.cdc.gov/">Center For Decease Control and Prevention</a> updates daily.<br />
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<a href="https://www.wavy.com/news/politics/as-coronavirus-spreads-medicare-gets-telemedicine-option/">Telemedicine Option </a> Medicare with Telemedicine options, In the article it say 88% of companies offered telemedicine as part of their benefits last years but only 9% of eligible employees used it.<br />
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<a href="https://medicare.com/coverage/does-medicare-cover-telemedicine/">What Medicare Covers</a><br />
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<a href="https://www.tricare.mil/coronavirus">Coronavirus Decease 2019 (TRICARE)</a> Military and those with Tricare what to do.<br />
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<a href="https://www.cnbc.com/2020/03/04/pence-announces-coronavirus-test-will-be-covered-by-medicaid-medicare.html">Covered by Medicaid, Medicare, and Private Insurance Companies</a> Coronavirus tests covered<br />
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Most recent interview with Dr. Anthony Fauci- American Immunologist, on <a href="https://video.foxnews.com/v/6141351651001#sp=show-clips">Fox and Friends</a> - good information to heed.<br />
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<i>Do not be anxious about anything but in every situation, by prayer and petition, with thanksgiving, present your request to God. Philippians 4:6 NIV</i></div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-16231849702519256602019-10-07T18:58:00.000-04:002019-10-07T19:02:43.577-04:00Mississippi Mud Cupcakes!<div dir="ltr" style="text-align: left;" trbidi="on">
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My Mother-n-law gave me a recipe years ago for Mississippi Mud Cake. Well over the top with richness that most everyone loves in a chocolatey cake. I made it when my kids were younger and of course they loved it, especially our middle son. So with a birthday coming up and for his son, I thought why not MMC!!<br />
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I decided cupcakes would be great without having to deal with cutting and serving since this delicious moist cake is messy. For those of you who have had this cake or have made it yourself you understand. Mom's original recipe I didn't have with me so I'll have to post that later, I will say it would have been one made in the 70's - I did find a lady on YouTube that reminded me of her and the recipe was very close to the original. Posted at bottom. So I needed to look up a good close for cupcakes which I found posted <i><a href="https://spicysouthernkitchen.com/mississippi-mud-cupcakes/">here</a></i> however, I would have needed to double the recipe and with the ingredients used I changed my mind, lots of butter (one batch yes). The batter I decided on was one I posted before; the Perfectly Good Chocolate Cake from my Hershey cookbook. The <i><a href="https://savoringflavors.blogspot.com/2013/08/a-perfectly-good-chocolate-cake.html">recipe</a></i> is that rich chocolate flavor you'd want and a very moist cake using buttermilk I had on hand, making a total of 32 muffins. I used the Marshmallow and Chocolate Icing recipe from the <i><a href="https://spicysouthernkitchen.com/mississippi-mud-cupcakes/">Spicy Southern Kitchen</a></i>. For original cake recipe the Marshmallow Cream is exactly that using the cream or making your own melting marshmallows. For icing you are using the Marshmallow Cream added to powdered sugar etc. making an icing. It makes it more stable, isn't as messy still having the flavor as with the Mud Cake.<br />
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This recipe made 32 cupcakes baking at 350 for 20 minutes. For the Marshmallow Icing I could have made the recipe plus 1/2 more and will again when I make them next.<br />
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YouTube - Mississippi Mud Cake from <a class="yt-simple-endpoint style-scope yt-formatted-string" href="https://www.youtube.com/channel/UCs9MqrsC3XI47q5uEhyS4ig" spellcheck="false" style="-webkit-text-stroke-width: 0px; color: var(--yt-endpoint-hover-color, var(--yt-spec-text-primary)); cursor: pointer; display: inline-block; font-family: Roboto,Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: -1.#QNAN; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: var(--yt-endpoint-text-decoration, none); text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Phyllis Stokes</a> - though she added marshmallows because she likes them. Watching this made me think and miss Mom B.<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/zv-vAnoIDgo/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/zv-vAnoIDgo?feature=player_embedded" width="320"></iframe></div>
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I wanted to make a couple of cupcake stands I'd made in the past but was having a hard time finding the plates I wanted to use. I thought maybe out of wood since there is equipment we could use so I did some googling and found one that you can make to. Posted at bottom. </span><br />
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YouTube - Cupcake Stand from <b>Around the House</b> - I love it please check out her link.<br />
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I love making good memories and this was one of them. I think that is why I enjoyed the YouTubes I shared ~ Enjoy</div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com1tag:blogger.com,1999:blog-4753742601174932971.post-2893749039453790532019-08-30T14:14:00.002-04:002020-02-20T11:21:29.030-05:00What's in a melon? :)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: black; margin: 0px;">Apparently,
all kinds of good stuff!! I had some leftover cantaloupe and decided to
juice it. It was fresh and ripe - just not moving along fast
enough. But Oh, My Goodness!! Juicing was the right move. So fresh
and delicious it tasted almost like a vanilla shake. yummy ~</span><br />
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<span style="color: black; margin: 0px;">So - what's
in a cantaloupe that is beneficial for us? According to a few links I
looked out, listed at the bottom, it appears a very healthy choice for us that can
enjoy this delicious food. One comment was that cantaloupe could be considered
the beauty fruit! As I age this sounds great to me!</span></div>
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<span style="color: black; margin: 0px;"><span style="color: black; margin: 0px;">High in <i>Beta
Carotene</i> that converts into vitamin A that helps keep our immune system
running properly, it's needed for eye health, it helps relieve inflammation and
has been reported to contain cancer fighting properties. Don't get me started there! :/</span></span></div>
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<i><span style="color: black; margin: 0px;">Vitamin C</span></i><span style="color: black; margin: 0px;"> - ascorbic acid - that most of us are more familiar with has
been used for the common cold for as long as I can remember. I myself
have used this vitamin to keep nasties at bay. According to some reports
it is used in prevention and treatment of scurvy. Boost’s the immune
system, aides in hypertension and even cataracts. It helps with the
elasticity of your skin (needed as we age) healing wounds and has been said to
be one of the safest and effective nutrients. <span style="margin: 0px;"> </span>However, we need to receive it through food or
supplements since our body doesn't have the capacity to generate this essential
vitamin. Cantaloupe - according to the USDA - has 100% of the recommended
vitamin C needed in just one cup. Cool.</span></div>
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<span style="color: black; margin: 0px;">Folate - <i>Vitamin B9</i> as been reported that it may aide in fighting early cancers. May aide memory loss in those aging. Could improve heart health and may possibly
help prevent stokes. Folate aides in fetal development for those who are with
child. Also acts as an antioxidant fighting free radicals that aren't
good for us and helps promote muscle growth. </span></div>
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<i><span style="color: black; margin: 0px;">Potassium</span></i><span style="color: black; margin: 0px;"> is so important in maintaining fluid and electrolyte
balance in the body. This melon is rated number 5 in a list of 22 fruits
with the highest amount of potassium - according to<a href="https://www.myfooddata.com/articles/high-potassium-fruits.php"><i><span style="color: blue;"> My
Food Data </span></i></a> Another link suggests that it lowers blood pressure,
prevents strokes, bone loss, diabetes and kidney stones! Though I'm not a
professional with a degree I read as much as I can on nutrition and do what I
can to keep myself healthy. </span><span style="color: black; margin: 0px;"> Much of that time reading was trying to do as much as I could with the illness my husband suffered from.</span></div>
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<span style="color: black; margin: 0px;">Cantaloupe is also made up of <i>90%
water</i> and just that for us is very important - how many of us really drink
enough. As a gramma, getting grand kids to drink water has been a
challenge but getting easier. Having the option for them or anyone who
might not "like" water, though hard for me to get being water is the
best for fluid intake, this is good option for most; <i><a href="https://www.mayoclinic.org/diseases-conditions/dehydration/symptoms-causes/syc-20354086">Dehydration</a> </i>is
dangerous. </span></div>
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<i><span style="color: black; margin: 0px;">Fiber</span></i><span style="color: black; margin: 0px;"> is another thumb up especially for those that have
problems with constipation it was reported in Healthline that a high-fiber diet
may reduce your risk of heart disease and diabetes. All awesome!</span></div>
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<span style="color: black; margin: 0px;"> <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I haven't gone all out on this post due
to time and you get the idea. </span></span></div>
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<span style="color: black; margin: 0px;">Watermelon is also a healthier
option to what I would call "junk." I've always have tried to
eat as close to as God had designed. Realizing it isn't always possible
and face it we are living in a day when just about everything has been altered! :(
But do the best you can. If you have children around you getting them early on a good nutritional plan - teaching them how to be healthy will benefit them throughout their lives. </span></div>
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<span style="color: black; margin: 0px;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: italic; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I by no means suggest you do anything without
thoroughly researching and if you have a good trusted physician you can glean
from. Too much of any vitamin can be as not enough. Some would
suggest all things in moderation, but I would say you need to know your body
and its health / condition it’s in. Not everyone's the same and your
metabolism might different from someone else's.</span></span><br />
<span style="color: black; margin: 0px;"><br /></span>
<span style="color: black; margin: 0px;">For a
side story here - I so miss my friend Joan! When thinking of cantaloupes,
the last time I'd even shared on them was when Joanie and I went strawberry
picking out in Ohio somewhere. As we were picking, we started talking
about other things we liked. That's if memory serves me correctly. Anyway,
there picking on another row was an Amish man and he seemed quite interested in
my dessert idea. Rather something my family would do, that is half a cantaloupe
and remove the seeds. Leave it as a bowl and fill with a few scoops of vanilla
ice cream! My oh my that is tasty!! And, that I know a bit better
of melon goodness that makes it's a yummy win win . . I guarantee that Amish gentlemen got home as quick as he could to give it a try. Enjoy ~</span><br />
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<span style="color: black; margin: 0px;"><b><span style="color: black; margin: 0px;">Omega
Juicer</span></b><span style="color: black; margin: 0px;"> not the juicer I have but mine
works well as the attachment works also low RPM's so you get the most nutrients
possible.<i><a href="https://www.bing.com/videos/search?q=omega+juicer+and+cantaloupe&&view=detail&mid=A8267CE128736466029FA8267CE128736466029F&&FORM=VDRVRV&ajf=10"><span style="color: blue;">
Video Link</span></a></i>. I've watched this guy for years and love his clips.</span></span></div>
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<span style="color: black; margin: 0px;"><a href="https://www.healthline.com/health/food-nutrition/benefits-of-cantaloupe#1"><span style="color: blue;">Healthline</span></a>
7 Nutritious Benefits of Eating Cantaloupe</span></div>
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<span style="color: black; margin: 0px;"><a href="https://whatthafact.com/nutrition-facts-of-cantaloupe/"><span style="color: blue;">What the Fact</span></a>
10 Amazing Nutritional Benefits of Cantaloupe</span></div>
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<span style="color: black; margin: 0px;"><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=17"><span style="color: blue;">Worlds
Healthiest Foods</span></a> Lists all the extra vitamins that you didn't read about on
my post.</span></div>
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<span style="color: black; margin: 0px;"><a href="https://www.healthline.com/nutrition/foods/watermelon"><span style="color: blue;">Healthline</span></a>
Watermelon 101</span></div>
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<span style="color: black; margin: 0px;"><span style="color: black; margin: 0px;">Summer is just about gone so run
out and grab some goodness! As you know much of what we eat can and is
brought in from other parts of the world, so we all take advantage of this,
however, eating seasonally is important as well. I'll leave that to
another day. . . :)</span></span></div>
</div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-64052629439146077342018-04-26T20:42:00.000-04:002018-04-26T21:15:57.531-04:00Tomato Jam ~<div dir="ltr" style="text-align: left;" trbidi="on">
I had that abundance of tomatoes I posted about earlier that my friend and neighbor brought me. What a blessing! I used the tomatoes in a number of things and this is a new recipe I two small batches; I love it! Below is with Water Biscuits. Who would have thought Tomato Jam - I guess I didn't - well it is a fruit and I so happy I found the recipe <i><a href="https://ourlocalfoods.com/?s=crostini">here</a></i>. What I liked about this jam it, to me, has an Indian flavor to it. Yum<br />
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<span style="font-size: large;">Tomato Jam</span><br />
<span style="font-size: x-small;"> Super Easy</span><br />
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Ingredients<br />
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1 1/2 lb Ripe Tomatoes<br />
1 cup Sugar<br />
2 Tbsp freshly squeezed Lime Juice<br />
1 tsp grated fresh Ginger - I added a little extra<br />
1 tsp ground Cumin<br />
1/4 tsp ground Cinnamon<br />
1/4 tsp ground Cloves<br />
1 tsp Salt<br />
1 fresh Jalapeno Pepper make sure it is medium - hot, diced fine<br />
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1. Prepare all ingredients and combine in a heavy sauce pan. Bring up to a simmer and simmer for 1 - 1 1/2 hours until it cooks down and thickens.<br />
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2. Spoon the thickened jam into canning jars and either store in the refrigerator or follow safe canning procedures to process. <br />
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I didn't can and just let it cool and placed in clean sterile jars.<br />
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The jam goes great with the <i><a href="http://savoringflavors.blogspot.com/2014/05/gf-saltine-crackers.html">Gluten Free Saltines</a></i> I made too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtIxq-5w_xjzLmbFqWgjQCZ5s_IiMTZjgbrBOWw8jJngipXeV9YNneUfq2r3Sx1VZp0One3rlG9mwF7j_RLn82r8obt6AXWMVrBoPnI1qvGfdQmnP6Gaf1MMhXnrsZardrwfEBqyCU7Bn/s1600/20180426_162747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZtIxq-5w_xjzLmbFqWgjQCZ5s_IiMTZjgbrBOWw8jJngipXeV9YNneUfq2r3Sx1VZp0One3rlG9mwF7j_RLn82r8obt6AXWMVrBoPnI1qvGfdQmnP6Gaf1MMhXnrsZardrwfEBqyCU7Bn/s640/20180426_162747.jpg" width="360" /></a></div>
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Make sure you go to Our Local Foods <i><a href="https://ourlocalfoods.com/?s=crostini">link</a></i> and check out the original recipe by <i><a href="https://ourlocalfoods.com/?s=crostini">Maria Baldwin</a></i>. Also please stroll towards the bottom of her page and check out the most delicious looking pizza with the Tomato Jam! Enjoy ~</div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-53379122837101626482018-04-13T12:22:00.000-04:002018-05-16T18:11:08.115-04:00Simple Crusty Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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I've made breads of all kinds over the years and this is one of the easiest bread recipes ever! I do have another to share that I've baked in my cast iron dutch oven that is just as easy and no knead type also, very similar to same possibly. Other breads I've made in the past I love though sometimes took into the next day before I could enjoy it; so I was looking for a recipe that I didn't have to what so long and would fit into busy days.<br />
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This Crusty Bread recipe I located here on <i><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/11/jeff-hertzbergs.html">Wednesday Chef</a> </i>is a Jeff Hertzberg recipe that I actually first found on the New York Time's website - they have amazing recipes to try - having saved this recipe from their site before and not being able to access it, even though I subscribed; lead me to looking elsewhere. On the Times site I would view a recipe for a second after pulling it up to have them throw a subscribe link that I could never get out of! Yeah technology. Anyway I was happy to see it <i><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/11/jeff-hertzbergs.html">here</a> </i>since I wasn't able to get through to my saved items with the Times. <br />
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Since then I've made this several time on a baking stone, in a Dutch oven and with my bread pan. Any and all ways it turns out. Even when I end up leaving it longer in the rising process to run into town that always seems to be a 3 hour tour - adventure! I'm kind of smiling ~<br />
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As you can see very tempting for the avid bread lover! Am I enticing you yet with the photo's?<br />
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<span style="font-size: large;">Crusty Bread</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">UP TO 4 LOAVES DEPENDING SIZE</span><br />
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You will need:<br />
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1 1/2 tbsp active dry yeast (I also used instant you don't have to mix n water separating)<br />
1 1/2 tbsp kosher salt<br />
6 1/2 cups unbleached, all-purpose, more for dusting dough, I used combination also,<br />
as 1/2 cup rye - 1/2 all purpose etc.<br />
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At this point is where I differ in the process I use my Kitchen aid mixer but this can be done by hand as on original recipe.<br />
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1. If using active dry yeast place yeast and salt in bowl with 3 cups of lukewarm water. I let set some then add flour while mixing about 1-2 cups at a time until it is all incorporated no dry patches. If using instant yeast mix altogether. This is a loose dough but not wet - very different from other breads and doesn't hold a form easily but don't worry it turns out. Cover but not with a tight cover and let rise to a room temp 2 hours or up to 5. <br />
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2. Bake at this point. You can also refrigerate covered for up to two weeks (haven't tried this yet).<br />
When ready to bake having oven heated etc. Sprinkle a little flour on dough and break of grapefruit size chunks with a serrated knife, mom would be happy she likes serrated. Turn dough in hands lightly stretching surface creating a rounded top bottom will be lumpy. DO THE BEST YOU CAN it is loose dough and isn't going to shape to form like other doughs. I place on parchment it's easier for me and let rest for about 40 minutes. Slide pizza peel under parchment and place on baking stone if using. If you weren't using parchment your dough should be place on a pizza peel that has been dusted with cornmeal for easier removal. And, if not using a stone and a baking pan after shaping place directly into prepared baking pan, let rest about 40 minutes before baking.<br />
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3. If using a baking stone place boiler pan on the bottom of oven, you will be using it with water to create moisture in the oven to crisp up your bread crust. Place baking stone on rack in middle part of your oven and heat to 450 degree. This will give your dough a rest period and heat stone, original recipe heats stone 20 minutes. At this point I'd put the kettle on to heat water for baking and tea ~ <br />
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If using Dutch oven you shape, let rest then place into prepared and heated dutch oven place lid. You will not need boiler pan or water. It creates it's on humidity in dutch oven it's perfect.<br />
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4. Dust dough with flour and slash the tops with serrated or very sharp knife 3 or 4 times and slide onto stone. Pour one cup of hot water into boiler pan at bottom of oven CAREFULLY and shut oven door quickly to trap steam. Bake until brown, if using a thermometer bread should be about 200 degrees in cavity.<br />
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Above photo the bread was baked using my cast iron Dutch oven, if you are on using yours you will need to preheat dutch oven including lid before placing your bread in for baking, once heated dust bottom with cornmeal place dough on top and put lid on,<u> bake 30 minutes then remove lid baking for 15 for minutes</u>. Below bread was baked on a baking stone with stone heated for no less than 30 minutes in hot oven. I place the stone in and start the pre-heating process, once getting it to desired baking temperature I then leave stone continue to heat for 30 minutes to an hour depending on what I'm baking. With pizza the heating time is extended.<br />
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This recipe will make one very large, two, three or four depending on what you like. Let's say you only want to make a small loaf, you could adjust the recipe to accommodate one loaf or you could continue with the batch and once it's risen take what you need and freeze the rest. For freezing separate it in the loaf size you would like to be using and place in a good ziploc type bag.<br />
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Below is a Steel Double French Loaf Pan I purchased many moons ago there are some out there that's similar though I think you'd need to go on line or possibly a good quality kitchen shop might carry one. Happy Baking ~ <br />
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Don't forget to check out <i><a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/11/jeff-hertzbergs.html">Wednesday Chef's</a></i> for original and really nice blog. Also this link for another no knead <i><a href="https://www.jocooks.com/recipes/no-knead-bread/">recipe</a></i> baking in a Dutch Oven.<br />
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Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-85088941642014425942018-04-07T16:20:00.002-04:002021-12-14T08:43:10.228-05:00Roasted Zucchini Dip w/ Lemon and Parsley ~<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe found on The Seasoned Vegetable <a href="https://www.seasonedvegetable.com/roasted-zucchini-dip/"><i>blog</i></a> as part of my quest for finding more different ways of using zucchini. This is very good, fresh and summery! </div>
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<span style="font-size: large;">Ingredients</span></div>
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5 small zucchini squash</div>
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3 cloves roasted garlic - I used several- I love garlic!</div>
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2 Tbsp lemon juice</div>
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1/4 tsp sea salt</div>
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2 Tbsp olive oil</div>
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2 Tbsp chopped parsley</div>
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1/8 tsp harissa spice mix<span style="color: #ea9999;">*</span></div>
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1/4 tsp fresh ground black pepper</div>
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Preheat boiler on high and place rack about 6 - 8 inches away from boiler heat.</div>
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Lay zucchini on a large baking sheet and broil zucchini with skins on for 30 - 40 minutes turning occasionally. Similar to roasting /blackening green chili. You want tender inside simi- charred outside. Below is after I removed from heat, tender inside and they sunk some. You could also use your gas grill with this step for a more fire roasted flavor.</div>
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<br />Let cool some then remove skins placing zucchini insides in a mesh strainer to draining juice well. -They have a lot of moisture.<br />
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Once drained place in a bowl to mix with roasted garlic, lemon and salt. The zucchini didn't want to smash well and smooth out so I put it in a blender. I was also able to incorporated roasted garlic throughout leaving bits.<br />
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After mixed through drizzle with olive oil sprinkle with parsley, Harrisa , and black pepper.</div>
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Serve immediately. It also is fine chilled and served the next day. Yummy with beautiful colors!<br />
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<span style="color: #ea9999;">*</span>A mix of chilies, smoked paprika, cumin, garlic, coriander, caraway, fennel, black pepper, mint, ginger, and parsley You can purchase it most all grocery stores - harissa differ all over the globe. I love it and first made it as a paste. It is used in Moroccan foods and not just a favorite to North Africa, mine as well!</div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-35053555721931557562018-04-06T13:50:00.008-04:002021-06-15T20:27:35.034-04:00Honey Cardamom Zucchini Bread <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">Updated [6/15/21] with a sorry ~</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It was one of those a funny thing happened on the way to wherever! I'm making this bread today and didn't everything the same except I could not locate the amount of flour to use, I won't mention the before that business. . . I also was doubling the recipe, but be that as it may I could not locate it nor did I have it written longhand somewhere with all other pieces of part written recipes. So I went by memory and the love of this recipe and hopes it turns out delicious! The link is updated also and I don't know why the recipe seemed to be scrapped, it will take you to <a href="https://www.ediblecommunities.com/" target="_blank">Edible Baja</a> it's great to check out areas around Arizona's edible communities'. Hope you give it a try and someone could have let me know the flour was missing. :) That takes me to another thought. . but I won't go there . Argh ~</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some changes I made, since doubling I added 1/2 more butter to the oil, the honey slightly under a cup, - the paper loaf pans I purchases for small loafs, no oiling or dusting need. You would use two for one regular loaf. The bake time changed to just 30 minutes - give or take 1-2 extra. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">
What to do with all the zucchini? For all the most resent posts with zucchini a big shout out thank you to friend and neighbor for all the zucs . . .This recipe WAS out of <i>Edible Baja Arizona Magazine;</i> new recipe for me. I really love this magazine with all things local to your area, I also think done beautifully capturing the beauty of the SW. </div>
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<span style="font-size: large;">Honey Cardamom Zucchini Bread</span></div>
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<span style="font-size: x-small;">PREP TIME 15 MINUTES COOK TIME 35 </span></div>
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The honey and cardamom gives this a nice flavor that isn't overly sweet. </div>
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<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
1/2 cup olive oil<br />
1/2 cup honey (I used our local mesquite honey)<br />
2 eggs at room temperature</div><div dir="ltr" style="text-align: left;" trbidi="on">1-1/2 cups of flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp sea salt<br />
1/2 tsp ground cardamom, I had to grind mine argh!<br />
1/2 tsp ground cinnamon<br />
1/8 tsp ground ginger<br />
2 cups grated zucchini, pressed between towels to remove moisture<br />
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Preheat oven to 350 degrees F.<br />
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Grease an 8x5" loaf pan with olive oil.<br />
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In a large mixing bowl, whisk together olive oil and honey (electric beaters I grabbed after about 5 minutes and seeing where this was going, I don't have it in me anymore) :) Until they are evenly combined. Whisk in eggs and set aside.<br />
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In a small bowl, whisk together all the dry ingredients.<br />
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Add the dry mixture to the wet ingredients and stir with a spatula just until everything is evenly combined. Add the zucchini to the batter and fold it in carefully.<br />
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Pour the batter into the prepared loaf pan and using a spatula to evenly distribute the batter within the pan.<br />
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Bake the bread for 30-40 minutes, I had to go some longer, or until a cake tester (toothpick) inserted in the middle of the bread comes out clean.<br />
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Allow the bread to cool before serving.<br />
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On Baja's page it had 4 servings in the box, I did eat about a 1/4 of the loaf but not all at one time, delicious. Enjoy<br />
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Zucchini Goodness <a href="https://draxe.com/nutrition/zucchini-nutrition/" target="_blank">Dr. Axe</a><br />
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<a href="https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-zucchini.html">Organic Facts </a><br />
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<a href="https://articles.mercola.com/sites/articles/archive/2012/11/24/honey-bees-for-cancer-treatment.aspx">Honey</a> - 2012 Weapon on cancer.<br />
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<a href="https://sunwarrior.com/healthhub/15-health-benefits-of-cardamom">Cardamom Benefits</a> It's a wonderful flavor in this bread.<br />
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The links shared are FYI those I thought were informative. There's so many on the internet to read. Though I find some informative I not necessarily a subscriber. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3xAAo-jB6mu8CTMUn0JRq8ztayDUp4VV65YJPmS1t5aZYLvILZCytE4nZwOKaRBnhiRivs-tBwb7CIQNjVQhvQAOEsdnVVOFoYp304idzag8VVpCTmdITgPb2uD_qRZLtPVTi496Ig2X/s2048/20210615_161241.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3xAAo-jB6mu8CTMUn0JRq8ztayDUp4VV65YJPmS1t5aZYLvILZCytE4nZwOKaRBnhiRivs-tBwb7CIQNjVQhvQAOEsdnVVOFoYp304idzag8VVpCTmdITgPb2uD_qRZLtPVTi496Ig2X/w400-h300/20210615_161241.jpg" width="400" /></a></div><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-40019758844707010662018-04-06T11:52:00.001-04:002018-04-06T11:56:05.488-04:00Buttery Garlic Bomb Crispy Chicken Thighs - KETO<div dir="ltr" style="text-align: left;" trbidi="on">
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Over-all I believe I'm a healthy person and I follow several health conscientious links. In doing so I often get offers for ebooks I download and snail mail offers of cookbooks etc. My most recent of cookbooks is The WICKED GOOD Ketogenic Diet Cookbook by <i><a href="http://www.grassfedgirl.com/">Amanda C. Hughes</a></i> . I'm excited, who doesn't enjoy trying a new book, I've been subscribed to her blog for quite a while now. On the cover of her book notice it says Easy, Whole Food Keto Recipes for ANY BUDGET, I capitalized the ending. Believe me when I say you can eat healthier on a low budget it will just take some changes but it's doable. I do understand how hard it can be, but do the best you can, shopping is the hardest part and around here a three hour tour every time you venture in. Anyway I tried a chicken recipe out of the book and it was excellent!</div>
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<span style="font-size: large;"><i>Buttery Garlic Bomb Crispy Chicken Thighs </i></span></div>
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<span style="font-size: x-small;">SERVES 2 / PREP TIME:10 / COOK TIME:35 MINUTES</span></div>
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So you may have noticed I have quarters? It's ok I needed more than 2 servings. I also got a screamin deal on the chicken so budget wise it was good. </div>
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INGREDIENTS:</div>
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4 chicken thighs - bone in, skin on</div>
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10 garlic cloves peeled</div>
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1 white onion, quartered</div>
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1/4 cup Golden Ghee melted<span style="color: #e06666;">*</span></div>
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1 tsp chopped fresh tarragon leaves, I used dried from garden</div>
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1 tsp fresh thyme leaves, I used dried from garden</div>
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Sea salt</div>
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Freshly ground black pepper</div>
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1 lemon</div>
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1. Pre-heat oven to 450 decrees.<br />
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2. Place the chicken thighs in a cast iron or oven proof skillet. Wedge the garlic cloves and onion quarters between the thighs. Drizzle the ghee over the chicken, then sprinkle with herbs, slat, and pepper. Then squeeze the juice from the lemon over the top of the chicken, with a mesh strainer collecting any of the seeds.<br />
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3. Bake the thighs until cooked through about 30 minutes. I went a bit loner the thighs were large and I had extra chicken.<br />
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4. When the chicken is done, turn on your boiler and place the chicken under the boiler until skin is crispy, about 5 minutes.<br />
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5. Serve with the roasted garlic and onions. This was sooooo good!<br />
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<span style="color: #ea9999;">*</span>I just melted my on butter for this and you can separate the fat and ghee (clearer part) Also I had dried herbs from the garden and used that you done have to use as much, I also added extra garlic and a quarter extra from a small - medium onion.<br />
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Amanda seems to take the guess work out of what she shares. As in understanding the Ketogenic diet or lifestyle if you will. I typically try to eat as healthy as I'm able and as close to as God intended things to be. <i><a href="http://www.grassfedgirl.com/">Here</a></i> is a where you can check out <i><a href="http://www.grassfedgirl.com/">The Grass Fed Girl</a></i>, Amanda C. Hughes. <br />
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Enjoy ~</div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-25402239298050404172018-04-05T12:09:00.000-04:002018-04-05T12:09:00.597-04:00Pasta Primavera ~<div dir="ltr" style="text-align: left;" trbidi="on">
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It seems like ever since I've been "out" in the southwest after moving here from "back" east - I'm constantly looking and searching! In things and through things . . . . it has certainly lost any and all appeal doing so. Last Friday was no different. Who in their right mind ever likes hunting for things anyway? (As mentioned in the past I'm not as fast with the posts) :/</div>
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In the process of hunting for my zucchini relish recipe I came across two favorite stops Jim and I had in Ohio. Actually, Bon Appetito's was our favorite but sadly it, as well as Vito's, is no longer in business. But wahoo!! Mangia Mangia's is still going--Yay!! Of course I'm not there. :(</div>
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Awesome memories ~</div>
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<span style="text-align: left;">After all the searching did seeing the menu's made me hungry for Italian. I decided Pasta Primavera! Naturally this was a no brainer since I had a case of zucchini's to work with and loads of peppers and carrots. While working on this post I kept thinking I'd seen this Pasta Primavera recipe way before. </span></div>
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Now for the funny part or in reference to the "no brainer." <br />
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Think about that for a moment. "No brainer," what is that? Okay, Something that doesn't take much thought or you don't have to think hard about it? In my case NO brain waves working today would be more appropriate! <br />
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BTW doesn't those veggies look good?<br />
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So I used a recipe I found on line from <i><a href="https://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe-1942131">Glada De Laurentiis</a>; </i>my brother loves her. As for me I like some of her recipes but have other favorites for Italian dishes. This is easy and good the next day - have it warmed up or cold. Great for picnics and get togethers - it makes tons!<br />
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Getting to the "no brainer?" I need to mention though the freshly grated parmesan blends and melts beautifully giving a wonderful flavor throughout this dish. :)<br />
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Last, Friday was March 30th, as you can see time just slipped by on posting - I do have many drafts I try to get to, but it seems to take me longer to post as tell stories lol. Since recently changing the look of my blog and working on this post I started playing around checking it out. While doing so I came across a post written July 24, 2010, <i>DUH!</i> <i><a href="http://savoringflavors.blogspot.com/2010/07/giadas-pasta-primavara.html">Pasta Primavera</a></i> and Glada's no less! I knew I'd made it before but I didn't remember posting it. Are you kidding me?! Anyway, I thought I would keep it and share the new pics - Argh! from my phone and a link to the <i><a href="http://savoringflavors.blogspot.com/2010/07/giadas-pasta-primavara.html">recipe</a></i>.<br />
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It's in good fitting with the "no brainer" - chuckle chuckle - I'm happy I decided to keep this to share. Of course starting this before seeing my previous post is a good reminder to yourself it's good to laugh - even at yourself. Laughter is something that we all can misplace going through life's journey.<br />
Before my husband pasted away and being so ill I often would say I have lost my laugh and he missed it, me too! Some where it was buried and would surface once in awhile. Jim would tell I needed to smile more, he loved my smile. So I hope that in keeping this post you have maybe laughed a little or at least been given something to think about. Oh and don't forget the <i><a href="http://savoringflavors.blogspot.com/2010/07/giadas-pasta-primavara.html">recipe</a></i>.<br />
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Below's sauce was made with tomatoes of all kinds including several grape tomatoes from the <i><a href="http://savoringflavors.blogspot.com/2018/04/spicy-zucchini-relish.html">case</a></i> my friend brought me, thank you Robert!<br />
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We can all stay busy and sometimes to busy, make time for yourself too. Whether it's getting off in a quiet place or have a bit of fun. Even if you write a post that you only get and laugh! Shalom<br />
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<i><span style="font-size: large;">A merry heart improves the body and a depressed spirit dries the bones. Proverbs 17:22 AB</span></i><br />
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Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0tag:blogger.com,1999:blog-4753742601174932971.post-52829589947762185992018-04-04T21:33:00.003-04:002018-04-06T13:03:34.476-04:00Spicy Zucchini Relish <div dir="ltr" style="text-align: left;" trbidi="on">
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A friend and neighbor of mine sent me text one day and said, "I scored an extra case of tomatoes and zucchini for you. One case each. They are cherry tomatoes." The cherry tomatoes were even better upon seeing them they were the sweet grape! I was sooo excited! I could probably rephrase that too, "You know when you're getting old when a case or two of produce comes your way and you're excited!" But, I was!! So in making something different and to "make something yummy, as my friend said." This spicy zucchini relish is just one of the few new recipes I tried. </div>
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On a previous post and hunting for recipes I was particularly looking for my zucchini relish recipe someone gave me some time ago. I couldn't find it and after looking on line I decided it had to much sugar. Then Spicy caught my eyes. Or is it eye - I do still have two - ok not funny :) . . . so moving right along.</div>
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I found this recipe at <i><a href="https://www.seasonedvegetable.com/zucchini-relish/">The Seasoned Vegetable</a> - </i>Elaine has a beautiful blog and very delicious looking recipes. I'm hoping to try out her <i><a href="https://www.seasonedvegetable.com/roasted-zucchini-dip/">Roasted Zucchini Dip</a></i> recipe shortly. </div>
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<i><span style="font-size: large;">Ingredients needed:</span></i></div>
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<span style="font-size: x-small;">I DOUBLED THIS RECIPE </span></div>
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1 zucchini, 2 cups diced</div>
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1/4 minced white onion, I used yellow - what I had</div>
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1 jalapeno, stemmed and seeded, finely diced*</div>
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1 tsp sea salt</div>
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1/4 cup apple cider vinegar</div>
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1 tsp ground cumin</div>
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1/4 cup chopped cilantro, for serving</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrY7NuzDWsG7I5q0w_FMsH-1nakgvjRk9DKHrLH0PldU7wKpXKhTvvW6lw6_bAM63w08iZrI9TXfmjGt4eWLsDYFNQ-PLA2cbsuKIAQyQIsfuxpnZ2Hn11h_60uv7RT08SpLL2qhxVGvw/s1600/20180403_085408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigrY7NuzDWsG7I5q0w_FMsH-1nakgvjRk9DKHrLH0PldU7wKpXKhTvvW6lw6_bAM63w08iZrI9TXfmjGt4eWLsDYFNQ-PLA2cbsuKIAQyQIsfuxpnZ2Hn11h_60uv7RT08SpLL2qhxVGvw/s640/20180403_085408.jpg" width="360" /></a></div>
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Clean and diced zucchini. Place in large bowl or large measuring cup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTcMb6Jr9TqdzfObuJGyk1V3FGp0GxYDCjOlZTJDoDZQqYb5EClKqkOE9cb5nFDNGW2xjEvSxevFBDD44XK-DVN4EknMktFRyw8zpYoKI5ttaeVAfNtaWamreYmwe9r5j4zyABpfy0Fe3/s1600/20180403_090007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTcMb6Jr9TqdzfObuJGyk1V3FGp0GxYDCjOlZTJDoDZQqYb5EClKqkOE9cb5nFDNGW2xjEvSxevFBDD44XK-DVN4EknMktFRyw8zpYoKI5ttaeVAfNtaWamreYmwe9r5j4zyABpfy0Fe3/s640/20180403_090007.jpg" width="360" /></a></div>
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Mince up onion. I had a spanish onion and sometimes they can be a bit overwhelming and take over so I didn't fully double the onion for the bite.<br />
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And, finely chopped jalapenos. I was disappointed the peppers were very mild, even if I were to have used the seeds it wouldn't have mattered. :( So depending on how much heat you'd like you might have to purchase a few and check them.<br />
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Of, course place all the above into bowl and I tossed to combine. I then got the seasonings together.<br />
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I sprinkled seasonings over the mix veggies and tossed together. Cover and let rest for 30 minutes to over night.<br />
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When ready to serve chop fresh cilantro and toss together. I thought it would be amazing with fish or chicken. I choose cheese crisps with a dollop of greek yogurt. It was a long day but with a delicious ending. This relish is very refreshing. Enjoy ~<br />
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Zucchini Nutritional Info / <a href="https://draxe.com/zucchini-nutrition/">Dr. Axe </a></div>
Refracted Litehttp://www.blogger.com/profile/00013665563299743836noreply@blogger.com0