Feeds:
Posts
Comments

We eat these all the time. This is the first time I’ve seen a pot like this, not sure if it helps or is just something they use. Even she says her pita breads don’t always work – this is encouraging to hear as mine have hardly worked at all. I’ll try this recipe and technique – it can’t hurt… Actually I thought about it a bit more and I think the pan might help because using it doesn’t dry out both sides of the pita pocket – I’ll talk with my daughter who successfully made pita pockets in school.

Video 1 and 2

Pot – I cannot attest to the credibility of the pot seller, purchase at your own risk. I would suggest trying to find it locally rather than purchasing it online.

Here is another recipe or solution that I have never tried but I do know the stores sell Persian Wax products so I figure its worth archiving to try soon. The videographer has several other videos showing other techniques that interest me so I figure she is genuine. Please comment if you get a chance and let us know what you think. Here are the links:

Sugar Wax

Something sweet video

New items

Thought I should do a post that would identify things that I have changed so here you go. Happy cooking!

19 Nov 2015 – Royal Icing, How to make
13 Oct 2015 – Dehydrating Food, One World Kitchen, World Kitchen
9 Aug 2015 – Search for a dish
6 Jul 2015 – Mayonnaise and Ranch Dressing Alternatives
3 Jul 2015 – BC Tree Fruits
2 Jul 2015 – Kevin Dundon
20 Jun 2015 – David Lebovitz
16 Jun 2015 – Sea Salt Water Biscuits
15 Jun 2015 – Nigella Lawson
30 Mar 2015 – Freezing fruits, vegetables, other
25 Mar 2015 – College of Food, Agricultural, and Environmental Sciences
19 Mar 2015 – Persian Sugar Wax
19 Mar 2015 – Pita Bread or Pita Pockets
25 Feb 2015 – Lidia’s Italy

This is something that has interested me a great deal. I will continue to look for recipe combinations like this. I haven’t tried it because I’m currently on a very tight budget and cannot afford to buy the ingredients. My friend makes her own tea combinations so give it a try. Change the combination is you’re not happy. I expect creativity goes a long way to having a perfect cup of tea!

Ginger Turmeric Herbal Tea Blend
Ingredients
*Purchase organically-grown or wildharvested herbs whenever possible.
*Parts are measured by volume not weight.
2 parts true cinnamon chips
2 parts lemongrass
1 part ginger root
1 part turmeric root powder
1/2 part devil’s claw root
1/2 part lemon peel
Method
Measure the parts of each of the herbs listed and mix in a large bowl until well combined.
Grab your single serving tea carafe (this is my absolute favorite way to make a quick cup of loose leaf tea), tea infusers, and/or tea pots…and brew a cup! OR make a larger batch by adding 4 tablespoons of the herbal blend to a quart-size glass jar, fill the jar with just boiled water, steep for a few minutes, strain and enjoy. (Note: I get all of my loose leaf tea-making supplies online from Mountain Rose Herbs.)
This herbal tea blend will keep stored in a cool, dark place for approximately 6 months. (Note: I like to store all of my teas in glass jars with tight-fitting lids.)

http://www.theglobeandmail.com/life/food-and-wine/recipes/lamb-shoulder-chops-middle-eastern-style/article19510292/?cmpid=rss1

 

  • Ready time: 1 1/2 to 3 1/2 hours
  • Servings: 4

Lamb shoulder chops (Middle Eastern style)

4 lamb shoulder chops, about 6 oz each

Marinade:

1/4 cup pomegranate molasses, or reduce 1 1/2 cups pomegranate juice to 1/4 cup

1 tbsp ground ginger

1 tbsp ground coriander

2 tsp ground cinnamon

1 tbsp ground black pepper

1 tsp ground star anise

1 tsp ground cardamom

Method

Mix molasses and spices in a bowl. Brush marinade on shoulder chops and leave to marinate for 1 hour.

Preheat grill to 275 F. You may have to turn off two burners to achieve this low heat. Oil grill and add chops. Close lid and let cook for 1 hour for medium rare or 3 hours for a slow-cooked chop, turning once.

Remove from heat and serve with creamy green salsa and vegetable chips.

Vegan Mayonnaise

Author: Marla Hingley Prep time: 5 mins Total time: 5 mins Serves: 16
Using tofu creates a smooth and creamy mayonnaise
Ingredients
4 oz soft silken tofu, drained
2 tsp lemon juice
2 tsp GF Dijon mustard
¾ – 1 cup canola oil
Salt to taste
Instructions
Using a blender or immersion blender, combine tofu, lemon juice, and mustard. Blend until smooth.
With machine running, add oil in a very slow, thin stream (the slower and thinner the better – if not, you will find you mayo will start to separate as it sits in the fridge over time). Use enough oil until you get the thickness you want. Season to taste with salt.
Notes
Makes about 2 cups, and stores for about 10 days in fridge.

http://www.glutenfreeclub.com/vegan-mayonnaise/?inf_contact_key=42cf93725ebace32f8ba686c4553d531990827bae21e590209fafda028103ff8

Ahhhhhh an excellent way to try to save money and be efficient. Perfect! Click here to learn more about how to freeze vegetables and click here for lots more and here.

Asparagus

Bacon here and here, here, here, here
Bacon fat

BasilBlanch 2 seconds
Bean Sprouts

Bread

Broccoli – Soak 30 minutes in salt water, blanch 3 minutes
Brussel Sprouts
Cabbage
Carrots – Blanch small whole carrots 5 minutes, diced or sliced 2 minutes and lengthwise strips 2 minutes.
Celery
Cherry Tomatoes

Chick Peas, How to remove skin

Coconut, Another Video
Corn
Cream
Cucumbers, smoothy, juicing, salad
Eggplant – blanch 4 minutes
Garlic Cloves
Green BeansString, Chop, Blanch 3 minutes
Green Onions
Kale

Knife sharpening, Another video
Lettuce
Meat
Mushrooms
Okra
Onions, About

Peaches – Freestone, Video, Ladidaladies.com, HGTV, Another video, BHG (very easy method)

Pumpkins
Spinach
Tomatillos
TomatoesCherry, Seeding, Freezing
Whipping cream

Zuchini, another video

%d bloggers like this: