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Thursday, October 10, 2013

BOILED CRANBERRY RAISAN CAKE ~ for Blood Type O Secretor

(Adapted from Allrecipes.com)
1 cup dried cranberries  
1 cup raisins
2 cups warm water + 1 cup of cold water
3 1/2 T. butter
2 T. maple syrup
1/2 cup vegetable oil
2 cups white sugar
4 cups spelt flour  
1 tsp. ground cinnamon  
1/2 tsp.ground ginger
1/2 tsp. nutmeg
1 tsp. baking soda  
1 egg, beaten  
1/2 tsp. salt

Preheat your oven to 347°F.

Boil raisins and cranberries in 2 cups of warm water along with the butter and maple syrup for 15 minutes then remove from the heat.


Add 1 cup of cold water and the vegetable oil to the boiled raisins.  


In a large bowl, mix together the sugar, flour, cinnamon, ginger, nutmeg, salt and baking
soda.


Add the raisin mixture to the flour mixture then add the beaten egg. Stir until mixed.


Pour into a large rectangular baking pan and bake for around 1 hour. Serve with homemade or store-bought caramel sauce.

CUCUMBER SALAD



Cucumber Salad Recipe By Metabolic Cooking Book: http://tiny.cc/Metabolic

3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
a couple sprigs of dill (optional)

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving.

Wednesday, September 11, 2013

EGG DROP SOUP ~ for Blood Type O Secretors

 
 Serves 4 

3 cups chicken broth (reserve 3/4 cup broth for thickening)
1 cup water
1 T. salt
1/2 tsp. white pepper (or black pepper)
1/8 tsp. ginger powder
2 T. chopped green onions or fresh chives
2 eggs (stirred in a bowl)
1/4 cup spelt flour


Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and green onions (or fresh chives, chopped) into the saucepan, and bring to a rolling boil.

In a cup or small bowl, stir together the remaining broth and spelt flour until smooth. Set aside.

In a small bowl, whisk the eggs together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the flour mixture gradually until the soup is the desired consistency.

Serve hot.

Adapted from recipe found at:  http://remaeasydinnerrecipes.blogspot.com/2013/08/egg-drop-soup-recipe.html

Monday, September 9, 2013

OATMEAL SPELT BREAD for BREAD MACHINE ~ for Blood Type O Secreators


http://lh5.ggpht.com/D-hbGOIuWfer9BvBWlrguMaQFvDnv6nJ3lj2SAvEJA8Y6WAsdxzEa7k4lPU4PZuyR4mnstD6AZiZLCTAfMXkA2A=s230-c
 This is my favorite recipe using spelt flour!

Put the following ingredients into bread machine pan (do NOT mix):
3/4 tsp. active dry yeast (I use yeast made for bread machines)
1 T. brown sugar
2 1/2 tsp. almond milk
3/4 cup warm water
1 T. olive oil
1 T. honey

In a medium size bowl put the following ingredients, & MIX WELL:
1 1/2 cups spelt flour
3/4 cup rolled oats
1/2 tsp. salt, very slightly rounded

Carefully pour the mixed dry ingredients on top of the wet ingredients in the bread machine pan.

Bake according to your bread machine instructions. This recipe makes about a 1 lb. loaf.



Sunday, September 8, 2013

SPELT FLOUR FLATBREAD (SAVORY OR SWEET) ~ for Blood Type O Secretors

Spelt Flour Flatbread. Photo by ladypit       
       
        2 cups spelt flour
        4 teaspoons baking powder
        1/2 teaspoon salt
        1 3/4 cups water
        2 tablespoons veg. oil
        2 tablespoons powdered milk
        1 small onion, finely chopped
        1 garlic clove, finely chopped
        1 teaspoon dried oregano

    Mix dry ingredients
.
    Add the liquids, garlic and oregano. (For a thinner batter, add water as needed.) Mix well.

    Preheat a cast iron griddle or pan and oil or spray.

    Ladle the batter onto the griddle and as it cooks, sprinkle the chopped onions on the top side.

    When bubbles appear on the surface and the center sets-up, flip over and cook till the edges start to dry and the center is firm.

Chief Jack's Note:

You can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!

Source: Chef Jack at Food.com   http://www.food.com/recipe/spelt-flour-flatbread-107982

SPELT FLOUR TORTILLAS ~ for Blood Type O Secretor




Homemade Spelt Flour Tortillas. Photo by Chef Joey Z.
     
        2 cups spelt flour
        1 teaspoon salt
        1 1/2 teaspoons baking powder
        1 tablespoon oil
        3/4 cup hot water

In a bowl, mix all ingredients well.

Cover and let sit in a warm place for 20 minutes.

Divide into 8 equal parts and let sit, covered, another 20 minutes.

Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.

Preheat a skillet on medium high heat.

Place a tortilla into the skillet and watch until bubbles form. This won't take long.

After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.

Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.

Refrigerate for later or remove the paper towels and freeze.

Source:  WI Cheesehead at Food.com

Monday, August 12, 2013

SPELT EVERYTHING CRACKERS ~ for Blood Type O Secretors









spelt everything crackers
Spelt Everything Crackers
Adapted from the New York Times Magazine, 11/28/08 who adapted it from the Hungry Ghost in Northampton, Mass.

Makes 1 large cracker sheet

1/4 teaspoon salt
1 1/2 cups white spelt flour, plus more for flouring surface
Coarse sea salt, dried onion bits, poppy seeds and sesame seeds (for the everything bagel effect) or a seed combination of your choice

1. Preheat the oven to 350 degrees. Dissolve the salt in 1/2 cup of cold water. Stir in the spelt flour until combined. Knead the dough a few turns until a ball forms.

2. Flour an overturned 12-by-17-inch cookie sheet and roll out the dough on top of it, using as much flour as needed to prevent sticking, until the dough covers the sheet from edge to edge. Do your best to get them as thin as possible, because the thicker parts become quite hard when baked. Using a spray bottle filled with water, spray the dough to give it a glossy finish. Prick the dough all over with a fork. If you choose, sprinkle with sea salt or seeds. For neat crackers, score the dough into grids.

3. Bake until the dough is crisp and golden and snaps apart, 15 to 25 minutes. (Check after 10 minutes to make sure it does not overcook.) Break into pieces and serve.

Wednesday, July 17, 2013

BROWN SUGAR SCRUB (for personal use & gifts)



Posted By Suzanne McMinn On February 9, 2010 @ 1:05 am In Beauty, Primitive Crafts & Country Style

Try a natural facial scrub! You’ll never want to go back to that stuff from the store. And when you make it yourself, you won’t just be saving money, you’ll be taking better care of your skin. Organic plant-based ingredients nourish and protect your skin naturally and give you the added benefit of knowing exactly what’s in them–and you can probably find it all right now in your kitchen.

The brown sugar in this recipe is the exfoliant. The olive oil is for the moisturizer. Honey is a natural antibacterial (as well as another moisturizer), and vanilla is for the added scent.

These measurements are by volume.

2 cups brown sugar (lightly packed)
1/2 cup olive oil
1/4 cup honey
1 teaspoon vanilla

Place the brown sugar in a medium-size bowl. Add the olive oil. You can use any other plant-based oils in place of the olive oil, such as coconut oil, sunflower oil, or almond oil, to name a few.

Add the honey. Honey not only moisturizes your skin, it helps hold moisture in.

Add the vanilla.

Stir to combine.

Scoop mixture into a container. This recipe will fit a pint-size jar perfectly. (You could also divide it into two half-pints. Keep one for yourself and give the other away!)

A homemade natural scrub makes a great gift. Add a bit of ribbon or raffia to make it pretty.

Store-bought beauty products contain synthetic ingredients to hold mixtures together. Your all-natural scrub will separate. Stir before each use. Moisten your face with warm water, scoop out a bit of the scrub, and apply to your skin. Work it in gently–you can even leave it on for 10 or 15 minutes to increase the nourishing benefits before washing off with warm water. Use a couple times a week and you won’t believe how soft your skin will be! I love this stuff. It makes me feel as if I’ve had an expensive spa treatment–and it’s practically free.

Note: This keeps well (easily as long as it takes to use this amount) and doesn’t need to be refrigerated.

You can find more brown sugar scrub recipes on the Chickens in the Road forum.
Article printed from Chickens in the Road: http://chickensintheroad.com

URL to article: http://chickensintheroad.com/house/crafts/make-your-own-brown-sugar-scrub/

Tuesday, July 9, 2013

MOIST GARLIC ROASTED CHICKEN ~ for Blood Type O Secretors




Moist Garlic Roasted Chicken Recipe

1 (4 pound) whole chicken
salt and pepper to taste
1 large lemon, sliced
6 cloves garlic, sliced
6 sprigs thyme

Preheat oven to 325 degrees F (165 degrees C).

Place a large sheet of parchment paper into the middle of a roasting tray (or prepare as per directions for my Juicy Roast Chicken. The parchment must be large enough to completely envelop the chicken. Season the chicken with salt and pepper, stuff with half of the lemon slices, and place breast side up in the middle of the parchment paper. Sprinkle garlic slices, and thyme sprigs evenly over the chicken. Lay the remaining lemon slices over the breast. Fold the parchment over the chicken forming a loose parcel.

Bake in the preheated oven until the chicken has cooked, about 1 1/2 to 2 hours. A meat thermometer inserted into thickest part of the thigh should reach 180 degrees F.

NOTE:
Instead of slicing the garlic I used a paring knife to poke holes in the breast and inserted the whole garlic cloves right in. There was a nice garlic flavor throughout the chicken. I took another reviewer's suggestion and opened up the parchment paper during the last 30 minutes so the chicken could brown.

JUICY ROAST CHICKEN ~ for Blood Type O Secretor




1 (3 lb.) whole chicken, giblets removed
Salt and black pepper to taste (or Montreal Chicken Seasoning)
1 T. onion powder, or to taste
1 T. garlic powder, or to taste
1/2 c. butter, divided
1 stalk celery, leaves removed

Preheat oven to 350°F. Place chicken in a roasting pan, and season generously inside and out with salt and pepper or Montreal Chicken Seasoning. Sprinkle inside and out with onion powder. Place 3 T. butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Bake, breast-side down, uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180°F. Baste every 20 minutes. Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

NOTE: if you use larger hen then cook time will be longer.

MORE IDEAS FROM READERS:
I followed the direction except I had no onion powder and used a little onion in the cavity. The chicken breasts were not juicy at all and next time (there will be a NEXT time!) I will cook this breast side down. I lined my pan with foil and the gravy/sauce was incredible. One of the top ten gravies I have ever tasted, and that's saying a lot, because my father is a gravy magician. I know there was a lot of chicken fat in it, but this thin light sauce drizzled over roasted vegetables was outstanding! I didn't thicken it or add anything else to it at all, it was salty enough. Overall, fantastic recipe, use as much butter as you want and my trick with the salt is to not just rub it on, but massage it very well into the skin, the better you do this, the better the skin. Dry breasts, use A+ sauce.

***

I had to make one adjustment to the recipe. I did not have onion powder so I ended up using a packet of the dry onion soup mix which still worked out great.

***

I added garlic powder and season salt to the outside, otherwise followed the recipe as written. It was perfectly moist, the only drawback is that the seasoning wasn't fabulous. This would be the perfect recipe - it only needs a good punch of seasonings! Next time I will make a spice rub and let it marinate for several hours beforehand.

***

MMMMMMM.... good! The secret is don't use light margarine - or anything that's got water in it. I use 1/2 olive oil & 1/2 butter - melted together and then brushed over chicken & splash the rest inside. I add an onion inside with the celery. Adding any broth or water makes for a more stringy, chewy, dry chicken. Also, don't cover it, because you don't want to trap any steam. I cook it low & slow at 325 until the thermometer reads 170-ish deg. Then take it out to rest & let the temp. Rise to 180. Chicken heaven! This works with cut up chicken pieces too!

***

Garlic powder, rosemary, onions, onion powder, mushrooms, and celery and came out even better!

Also, I was out of the onion powder and so I used garlic powder instead, I also lifted the skin on the breasts and massaged some butter under it, makes the skin crispy. Yumm.

***

I have tried this recipe with Promise Lite Spread and it came out juicy as ever. Recipe calls for margarine and I am happy to say low fat or lite works just as good.

***

Great recipe! Though, I had to use different ingredients to season the chicken. i didn't use salt and pepper. I used Cajun seasoning and rubbed it outside and inside the chicken. I stuffed the butter/margarine inside the cavity like it says in the recipe but instead of using onion powder I stuffed onion wedges inside the chicken. I also added crushed garlic cloves and about 2-3 sprigs of rosemary. If you're too lazy to baste chicken, you can inject olive oil (or garlic infused olive oil) in the breast and the thigh to make it really, really moist. It’s such a no-brainer. Thanks for the recipe.

*** 

Added some potatoes to the pan and brushed over them with some olive oil since the margarine was not melted yet. Yum!

Sunday, July 7, 2013

BREAD PUDDING with BOURBON SAUCE ~ for Blood Type O Secretors



Bourbon Sauce:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon {Makers Mark}

Bread Pudding:
1 loaf spelt bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt almond milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted


Bourbon Sauce:
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:
1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

Yield: Makes 8-10 servings.


Adapted from recipe at:  https://www.facebook.com/pages/The-Chubby-Gourmet/651895261500834

BLACKBERRY COBBLER




6 cups Fresh Or Frozen Blackberries
1/2 cup Plus 4 Tablespoons Sugar
1 Tablespoon Lemon Juice
1/2 whole Zest Of Lemon
2 cups Spelt Flour
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Crisco (vegetable Shortening)
4 Tablespoons Butter
1 whole Egg
1/2 cup Milk

Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered Pyrex dish.

In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over sticky.

Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.


Courtesy of The Chubby Gourmet  https://www.facebook.com/pages/The-Chubby-Gourmet/651895261500834

BAKED CHEESE BALLS ~ for Blood Type O Secretors



Cut up mozzarella cheese, dip in almond milk, then spelt Italian bread crumbs.
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce!!!

Tuesday, June 18, 2013

HOMEMADE SALTINE CRACKERS ~ for Blood Type O Secretor


Prep Time: 5 Min.  Cook Time: 15 Min.  Difficulty: easy  Serves: 5

These are very simple to make crackers. They are a blank canvas that can take on many flavors. You can make these two ways crispy and crunchy. The only difference is how much butter you use. If you use 2 tablespoons they are crunch after they cool. If you use 1 tablespoon then they are crispy and make a cracking noise when you crack them into pieces. The flavor options are endless. You can use flour, whole wheat flour,or cornmeal for the base. The add ins are cheese, spices and herbs (as long as they have not much moisture). These are super easy to whip up in the food processor and take about 15 minutes to bake. Watch closely after 10 minuets of baking. You are looking for a light brown around the edges. Let them cool completely before breaking into pieces. They harden as the cool.

The crispy ones will make great chips for dips. The crunchy ones will make great chicken salad sandwiches.

This saltine  recipe uses only 4 ingredients, one cup of flour costs me .12, the water is free, the salt is minimal, and the butter costs pennies. So about 20 cents for a quart of saltines that are fresh and buttery with no preservatives, sounds like a good deal to me!


1 cup spelt flour
1 to 2 tablespoons butter
4 to 8 tablespoons water
1/2 teaspoon salt
plus a little more salt for the tops (optional)

Preheat oven to 400 degrees.

Place the flour into your food processor. Add the melted butter. 1 tablespoons for crispy and 2 tablespoons for crunchy. Add salt. Pulse until well blended. Add the water a tablespoon at a time until you get a ball that sticks together (be careful not to add to much water).

Place dough on a floured board and roll until 1/8 inch thick. Place rolled out dough on a very lightly greased cookie sheet. At this time you can either score with a pizza cutter to make saltine squares or dock* the dough if you would like. (This keeps out some of the air bubbles).

Place in the preheated oven and bake for 10 to 15 minutes. Watching after 10 minutes. Until light brown on out side edges. Remove from pan and let cool completely. Break the scored squares apart or break docked saltines into serving size portions.
 
*Docking is a baking term that refers to slashing lines on the top of bread or piercing holes in different types of dough to allow for better baking.

Tuesday, May 28, 2013

Cleaning Baked-On Pans

 
FINALLY...HERE IT IS!
How to clean your cookie sheets--Kitchen "Miracle" Cleaner! You put about 1/4 cup of baking soda in a small glass bowl and squirt in hydrogen peroxide until it makes a nice paste. Then you rub it on the offending dirt/stain/grease...whatever! You can usually just use your fingers...but you can also use a small sponge as well.