RED WINE & GARLIC MUSHROOMS ~ for Type Os

 

Makes 4 servings

2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.

Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.

Drizzle with lemon juice and sprinkle parsley over the top.

Recipe Credit:  http://dragitthroughthegarden.wordpress.com/2013/01/07/red-wine-and-garlic-mushrooms/

Easy 3-Ingredient Energy Bars at Home ~ for Type Os

Easy 3-Ingredient Energy Bars at Home ~ Type O
Makes 8 large bars or 16 small square-shaped bars

1 cup nuts
1 cup dried fruit
1 cup (12-15 whole) dates, pitted

Equipment Needed:
Food processor
Plastic wrap or wax paper
Sharp knife

1. Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast the nuts at 350°F for 10-12 minutes, until fragrant and golden. Allow to cool before using. (See: How to Roast Nuts in the Oven)
2. Combine the nuts, dried fruit, and dates in a food processor. Combine all the ingredients in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together.
3. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
4. Process continuously until a ball is formed, 1-2 minutes. Continue processing for another 1-2 minutes, until the ingredients clump together and gather into a ball.
5. Press into a disk and chill. Lay a piece of plastic wrap or wax paper on your work surface and dump the power bar dough on top. Press the dough with your hands until it forms a thick square disk, roughly 8" x 8" in size. Wrap and chill for at least an hour or overnight.
6. Divide into bars. Unwrap the chilled power bar dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.
7. Store the bars. Store the bars in the fridge for several weeks or in the freezer for up to three months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room-temperature bars are perfectly fine to eat and can be kept in a lunch bag or backpack all day, but will be more soft and paste-like.

Additional Notes:

• Energy Balls: The power bar dough can also be shaped into small balls. Refrigerate until firm, then wrap in plastic for longer storage.
• Try These Combinations! Cherry-almond, apricot-almond, cranberry-pecan, apple-cinnamon-walnut
• Try These Add-Ins! Shredded coconut, chia seeds, chocolate chips, cacao nibs, cocoa powder, crystalized ginger, ground cinnamon, ground nutmeg, ground cardamom, lemon zest, lime zest
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•  Adapted from recipe found at: http://www.thekitchn.com/how-to-make-easy-3-ingredient-energy-bars-at-home-cooking-lessons-from-the-kitchn-184306

Apple Pie Cookies ~ for Type Os

APPLE PIE COOKIES ~ Type O



Spelt pie dough (amount equal to 2 sheets of store-bought pie dough)
1 Can of Apple Pie Filling-Type O acceptable only
1 Cup of Caramel Sauce-Type O acceptable only
1 Egg..for egg-wash
2 T. Cinnamon/Sugar
1 T. Nutmeg
Spelt flour--just for sprinkling
A round or square cookie cutter..any size you like




Make the spelt pie crust dough (recipe is on this site). Roll out half of the dough till it is a little thinner than regular pie crust.

Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel.

Coarsely chop the Apple Pie Filling into small pieces. Then top the caramel layer  with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling.

Roll out the second half of the dough to the same size as the first half, and slice it into strips.
 
Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T do what I did and create the lattice on the counter, it’s not fun getting it on top of the bottom crust..ugh!    Create your lattice on top of the actual filling, as if it were a pie!

Dip your cookie cutter into some egg wash and cut out your Pie Cookies. NOTE: Make sure that your cookie cutter has plenty of egg wash on it, and that your edges are well sealed!

Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg.

Place them onto a parchment paper or Silpat lined baking sheet and bake them in a 350 degrees preheated oven for approx. 20-25 minutes, until they’re golden and firm.

Let them cool just a little. Pour a glass of cold Milk and grab a warm one, or 5...Open up and bite into the juiciest, chewiest, fruitiest Apple Pie Cookie ever! And then take another bite! ~Enjoy!

MAKING HOMEMADE FILLING: I make my own fillings for whatever I am making at the time. I use the same recipe for all my fillings, I just change the fruit I use. In this case I would peel, core and chop whatever apples I have on hand and throw them in a small pot. Then add 2 T. flour, 2 T. lemon juice, 2 tsp cinnamon, 1 tsp nutmeg, and 1/2 cup sugar. Cook on med-low heat until apples are soft and gooey. Stir ingredients while cooking occasionally.

NOTES:
1. Bake the scraps along-side the cookies, OR make square cookies instead of round & there won't be any scraps to deal with. Of course, you could just save those bits & pieces for yourself!!!
2. Jam or preserves would work equally well, because it is just sugar and fruit that has already been cooked, right? Raspberry, triple berry, apricot, marmalade.....
3. Roll out dough & cut out cookies right on the lined cookie sheet, doing this will make less of a mess, & you won't have to try to transfer the filled dough from the counter to the baking pan.
4. Try making "Cherry Pie Cookies" OR maybe "Black Forest Cherry Pie Cookies". Chop up the filling so it’s easy to eat. And with Cherry you could even do a “Black Forest” version and smear some Chocolate sauce on the bottom, instead of using the Caramel.., & before adding the Cherries!
 

Adapted from recipe found at: http://www.ohbiteit.com/2012/11/apple-pie-cookies.html

SPELT PANCAKES OR WAFFLES ~ for Type Os

2 cups whole spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon cinnamon
3 eggs
1/2 cup oil
1 1/2 cup almond, rice or soy milk
1 tablespoon vanilla


For Pancakes:
In a medium size mixing bowl, combine flour, baking powder, salt, sugar and cinnamon.  In smaller bowl, beat eggs, add oil, milk and vanilla.  Add contents of smaller bowl into dry ingredients.  Stir gently till ingredients are blended together.  Do not use mixer and do not over mix.

Pour batter by 1/2 to 3/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.  Cook until the second side is golden brown or according to your personal preference.  Serve with butter and real maple syrup.

(For Waffles: Bake in a preheated waffle iron according to manufacturer’s directions until golden brown).

Adapted from recipe found at:  http://www.blogger.com/blogger.g?blogID=7700750512183622440#editor/target=post;postID=2951243498920088017

Carrot and Zucchini Bars with Lemon Sauce ~ Type O

Carrot and Zucchini Bars with Lemon Sauce ~ Type O

makes 16 bars - 20 bars

 

2 eggs
3/4 C brown sugar
1/2 C oil
1/4 C honey
1 tsp vanilla
1 1/2 C shredded carrot (about 2 large carrots)
1 C shredded zucchini (about 2 small zucchinis)
1/2 C chopped pecans (optional) **I sprinkled them on top of the frosting instead of adding them to the bars
1 1/2 C spelt flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt

1.  Preheat oven to 350 degrees and lightly spray a 9x13 pan with nonstick spray.

2.  In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth.  Switch to a rubber spatula and mix in the carrot, zucchini and pecans.  Add all the dry ingredients and mix together just until they are incorporated.  Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched.  Cool completely on a wire rack before topping with lemon sauce (see Lemon Sauce recipe below.)

Lemon Sauce

1/2 cup granulated sugar
2 tablespoon spelt flour
1/4 teaspoon salt
1 cup boiling water
1 tablespoon finely grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon butter

In a saucepan, combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter. Serve warm over other desserts or bread pudding.

Bar recipe adapted from recipe found at:  http://www.mykitchenescapades.com/2012/07/carrot-zucchini-bars-with-lemon-cream.html

Homemade English Muffins ~ for Type Os

Homemade English Muffins ~ Type O

Makes about 16 muffins.

1 cup of soy milk

3 T. butter

3 T. honey

1 cup warm water (105-110 degrees)

1/4 oz of yeast

2 T. cornmeal (cornmeal is an AVOID for Type Os
5 cups + extra for sprinkling spelt flour
1 tsp salt

Sprinkle the yeast over the warm water, mix lightly and set aside for ten minutes to foam lightly.

In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool lightly.

Combine the yeast mixture and milk mixtures gently. 

In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Sift the remaining flour and salt. Stir until cohesive.

Flour and marble slab well and knead the dough for 3 minutes or til lightly elastic. Let rest for 5 minutes.

Meanwhile, cover two cookie sheet with parchment and lightly sprinkle with cornmeal. 

Flour the marble slab lightly and roll the dough out until it's a 1/2 inch thick. Air on the side of too thick okay. Cut out circles (don't twirl your cutter, just cut). Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or til nearly doubled in size. It's more like 2/3. 45 minutes will definitely do though.

Heat a heavy bottomed skillet on medium low, don't grease it. 

Gently place a muffin in your hand and shake lightly to remove some of the corn meal. 

Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Keep the heat on low. Cook for 8 minutes per side or until browned well, flip and cook again. Let cool lightly on a wire rack. Split and top with butter and honey.

Adapted from recipe found at: http://myfairbaking.blogspot.com/2012/12/homemade-english-muffins.html

CRISP ROSEMARY FLATBREAD ~ for Type Os

Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it.
 


I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.

1 3/4 cups spelt flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Adapted from recipe at:  http://smittenkitchen.com/blog/2008/08/crisp-rosemary-flatbread/

Roasted, Spicy Ketchup / Steak Sauce ~ for Type Os

Roasted, Spicy Ketchup / Steak Sauce ~ Type O

 

Makes 2 Cups of Ketchup, Lasts for 1 week in the fridge, or can be frozen for later use. 

• 3 lbs ripe Roma tomatoes (or use (2) 8 oz cans tomato sauce and 1 T. tomato paste)
• 1 TBS Extra Virgin Olive Oil
• 1 White Onion, finely chopped
• 2 Large Cloves of Garlic, minced
• 3/4 C Brown Sugar
• 1/2 tsp Ground Mustard
• 1/2 tsp Ground Ginger
• 1/4 tsp Cayenne Pepper
• Dash of Cinnamon
• 1/2 tsp Paprika
• 1/4 tsp Allspice
• 1/2 C Lemon Juice
• Dash of Salt 

Throw thoroughly cleaned tomatoes in a blender and puree. (If using canned tomato sauce and paste, skip this step.) 

Pour the pureed tomatoes through a sieve and press with a spatula to capture all of the juices. Set aside 1/2 C of the tomato paste-like substance left in the sieve. We will add this later to our recipe. Freeze any of the remaining tomato paste in a plastic bag for other recipes. (Again, If using canned tomato sauce and paste, skip this step). 

In a non-reactive pan, heat the 1 T. Extra Virgin Olive Oil to a medium heat. Add the finely chopped onion and cook until it's soft-about 3 to 4 minutes. Don't let the onion brown.

Next, add the tomato puree and the remaining ingredients except for the lemon juice and the salt. (brown sugar, dry mustard, ginger, cayenne pepper, cinnamon, paprika, and allspice).

Bring the mixture to a slow boil, stirring occasionally. Once boiling, reduce the heat to simmer and cook for about one hour or until thickened, stirring occasionally.  

Once the mixture is thickened, add the lemon juice and salt. Bring this to a boil once again, then turn the heat down to a medium heat for about 15 minutes, stirring almost constantly.

Add the tomato paste that was set aside earlier and cook for 15 more minutes or until the mixture is thick like ketchup, stirring almost constantly.

Let the ketchup cool completely. Store the Spicy Ketchup in a non-reactive container and keep in the fridge for up to one week. You can also freeze this ketchup for later use in a ziploc bag. Spread the ketchup on your favorite hotdog and enjoy the tastes of summer.


Adapted from recipe found at:  http://www.curbly.com/users/rebekah-greiman/posts/13974-how-to-make-homemade-healthy-spiced-ketchup#

Homemade Ketchup From Tomato Paste ~ for Type Os

Homemade Ketchup From Tomato Paste ~ Type O

1-6 ounce can tomato paste
1/4 medium onion
1 clove garlic
1 Tbsp honey (Don’t have honey? No worries, any sweetener will do!) Only Type-O, though.
3/4 tsp salt
1/2 tsp cumin
1/4 tsp dry mustard
1/4 tsp cinnamon
pinch of cloves
pinch of allspice
cayenne pepper to taste
2 Tbsp lemon juice

1. For easy clean-up, add all of the ingredients to a wide-mouth glass canning jar and mix with a stick blender.

2. Slowly add water (approximately 1/4 to 1/2 cup) to mixture while blending until desired consistency is reached.

Enjoy

Store in covered jar in the refrigerator. Should stay fresh for 7 to 10 days.

Adapted from recipe at: http://frugallysustainable.com/2012/01/make-your-own-homemade-ketchup/

Apple Oatmeal Muffins ~ for Type Os

Apple Oatmeal Muffins ~ Type O

Recipe by Angie of Little Inspiration

These Apple Oatmeal Cups are a great choice for breakfast on the go! You can bake them at night and grab them on the go in the morning. Or, make a batch and leave out for weekend overnight guests to help themselves to as they wake up. Hope you enjoy!

Makes about 8- 9 oatmeal cups

• 1/3 cup unsweetened applesauce
• 1/4 tsp vanilla
• 1/2 cup milk of choice
• 1 egg white
• 1 cup rolled oats
• 2 T. ground flax-seed meal
• 3 T. white spelt flour
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 3 T. brown sugar
• 1 small apple, cored, peeled and chopped
• 1/4 cup chopped nuts (optional)

1. Pre-heat oven to 350F.
2. In a medium bowl, combine all dry ingredients (oats, flax-seed meal, flour, baking powder, cinnamon, and brown sugar and nuts if desired). Set aside.
3. In another medium bowl, combine all wet ingredients (milk, egg white, vanilla and applesauce) and mix well.
4. Add dry ingredients to the wet ingredients and mix well.
5. Add batter to muffin about 2/3 full (batter won’t rise very much when cooking)
6. Bake for about 20 minutes or until toothpick comes out clean.

Enjoy warm immediately or all to cool and store in an airtight container and reheat in the microwave the next morning!

Angie shares yummy food, easy DIY crafts, adventures of motherhood, and everything in between on her blog, Little Inspiration. Check out more of her healthy and fun recipes here. 

Note: I did make some small adjustments to this recipe.

Quinoa, Oats & Spelt Cookies ~ for Type Os

Quinoa, Oats & Spelt Cookies ~ Type O

(makes about 20 cookies)

1 2/3 cups (150g) quinoa flakes

2/3 cup (60g) rolled oats

1 cup (125g) whole spelt flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup (100g) extra-virgin coconut oil (not liquid), in room temperature

3/4 cup (150g) raw organic sugar

1. Preheat oven to 355 F (180C) and line a cookie sheet with baking paper.

2. Place the quinoa flakes and rolled oats in a food processor and blitz until quite fine. 

3. Place the quinoa, oats, spelt flour, baking powder and baking soda in a bowl and mix to combine. Set aside.

4. Beat the coconut oil and sugar in a separate bowl until light and fluffy (about 5 minutes). Add the dry ingredients into the mixture and gently knead the dough incorporating little bit of cold water in if necessary. Use just enough water for the dough to come together. I find this easiest to do by watering my hands, then kneading the dough.

5. Take small portions of the dough and shape them into disks. Place on the cookie sheet leaving a bit of space between each cookie.

6. Bake for 15-20 minutes or until firm to touch and golden brown. You may need to gently flip them over half way through to ensure even baking. 

7. Cool on a wire rack, then store in an air-tight container. 

Adapted from recipe at:  http://scandifoodie.blogspot.com/2011/07/quinoa-oats-and-spelt-cookies.html

Healthy Spelt Waffles ~ for Type Os

Healthy Spelt Waffles ~ Type O

2 1/4 cups spelt flour
1 T. baking powder
1/4 tsp. salt
2 eggs
1 cup soy or almond milk
3/4 cup seltzer water
1/4 cup oil
1/4 cup almonds or pecans, chopped (optional)

Butter then preheat your waffle iron until it is very hot.

Mix the dry ingredients in a large bowl. In a smaller bowl mix all the wet ingredient then add to the dry ingredients, & whisk until smooth. Spoon or pour the batter onto the preheated waffle iron and close lid. Cook for 2-5 minutes, then repeat until all batter is used.

Adapted from recipe at: http://www.aspicyperspective.com/2011/01/simple-spelt-waffles-and-exciting-news.html

The Amazing Amish Cinnamon Bread Alternative ~ for Type Os

AMISH-LIKE  CINNAMON  BREAD ~ for Type Os

(makes 2 loaves)

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups soy milk plus 2 tablespoons lemon juice

4 cups spelt flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

Preheat oven to 350 degrees. Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake for 45-50 min. or until toothpick tester come clean.  Cool in pan for 20 minutes before removing from pan.

NOTE: Make this bread in muffin tins to make it a little easier to freeze and take out as needed.

Adapted from recipe at:  http://www.redflycreations.com/2012/10/the-amazing-amish-cinnamon-bread.html

Banana Spelt Bread ~ 100% Whole Grain ~ for Type Os

Banana Spelt Bread ~ 100% Whole Grain ~ Type O

~

1 3/4 Cups Whole Grain Spelt Flour
3/4 Cup Turbinado or Granulated Sugar
1 Tsp. Baking Soda
1/2 Tsp. Cinnamon
1/8 Tsp. Sea Salt
2 Bananas
3/4 Cup + 1 Tbsp. Soy Milk*
1/4 Cup Olive Oil
1 Tsp. Real Vanilla Extract
1 Tsp. Red Wine

Topping:
1/4 Cup Raw Sesame Seeds
2 Tbsp. Oats
1 1/2 Tbsp. Sugar
1/4 Tsp. Cinnamon
Dash of Sea Salt
1 3/4 Tbsp. Butter

Preheat oven to 350 degrees and line a bread pan with greased parchment paper.

In a bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix thoroughly and create a well in the center. Mush the bananas through your hands allowing the mush to fall into the well. Then also add the milk, oil, vanilla, and vinegar. Mix very gently till homogeneous. Pour the batter into the pan and place in the oven on the middle rack while noting the time.

Now, place all of the topping ingredients in a small bowl and mix till thoroughly combined. Once the bread has baked for 18-19 minutes, gently pull it out of the oven and evenly sprinkle the topping over the loaf (it will still be a bit wet). Bake for another 40-45 minutes or until done in the middle.

Spelt Pie Crust ~ for Type-Os

 Spelt Pie Crust

 

3 T. olive oil (I use regular extra virgin, not light)
2 T. cool water
1/4 teaspoon sea salt
1 cup spelt flour (if needed add 1-2 Tablespoons more flour)

1. Whisk Olive Oil, water & sea salt together until well blended.
2. Stir in flour.
3. Mix until all is moistened.
4. Press into an 8 inch pie plate or roll out with a rolling pin.
5. Fill and bake following filling recipe or poke holes all over and bake empty shell for 10-12 miinutes at 375 F.
6. Fill when cooled.

SPELT SESAME SEED CRACKERS & FLATBREAD RECIPES ~ for Type-Os

SPELT SESAME SEED CRACKERS

1.07 cups (250gm) spelt flour
1 tsp salt
1 T. baking powder
2 T. extra virgin olive oil
.53 cup (125ml) water
Sesame seeds

1. In a mixing bowl add spelt flour, salt, and baking powder
2. Add the olive oil and mix
3. Gradually add the water until the mixture forms a dough, not too sticky but not too
    dry.  If you need extra water add a little.
4. Knead gently and roll into a sausage shape.
5, Flour your tabletop and roll out . Cut into +/- 25-30 crackers. They can be uneven
    shaped, as they come out with your rolling pin, but I like to cut them into circles
    with a cookie cutter.
6. Place on a floured tray and prick each cracker with a fork.
7. Brush the top of each cracker with water and sprinkle generously with sesame  
    seeds.
8. Bake in a 400ºF oven for about 12 minutes or until the crackers start to
    turn a golden color on the edges.
9. Cool on a wire rack.
10. These are delicious with Type-O dips of your choice. 

For alternative versions of these crackers:
Add caraway seed for a nuttier version.
You can also roll the dough out into one big piece and cut into squares before baking.  Don't forget to prick them before going in the oven. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spelt Flatbreads

1.07 cups (245gm) spelt flour

1/2 T. salt

1 T. olive oil

1.06 cups (250 ml) water, boiling

Extra flour for sprinkling

Please note that this recipe is wheat, egg, yeast, sugar and dairy-free.It DOES contain gluten.

1. In a mixing bowl, add spelt flour and salt. Add olive oil. Add the boiling water and mix with a wooden spoon until the dough comes together.

2. Knead lightly on a floured surface to form a smooth dough. This can then be divided into 8 pieces. Roll each out into a 7.9” (20cm) circle.

3. Heat a non-stick frying pan, and when hot cook each one for about 2 minutes or until lightly browned on each side.

4. Wrap in a tea towel to keep warm until needed.

These can be stored in the fridge for up to 1 week and can also be frozen.

Separate each one with a sheet of baking paper or cling film and place in an air-tight container. When ready to use, reheat in a hot pan or a toaster.

Both recipes are courtesy of  http://shades-of-cinnamon.blogspot.com/2013/01/spelt-crackers-and-flatbreads-with.html

Maple & Cinnamon Spelt Granola ~ for Type Os

Maple & Cinnamon Spelt Granola ~ Type O

Rolled spelt can be used in recipes where you would typically use rolled oats.
Preparation time: 10 min.  ~  Cooking time: 40 min.
Makes about 5 cups

1 1/2 cups rolled spelt
1 1/2 cups rolled oats
1/2 cup almonds, chopped
1/3 cup black walnuts, chopped (or some other type-o allowed seeds or nuts)
1/4 cup sesame seeds
1 1/2 teaspoons ground cinnamon
1/4 cup pure maple syrup
3 tablespoons firmly packed light brown sugar
3 tablespoons vegetable oil (such as canola)
2 teaspoons natural vanilla extract
1 cup mixed dried fruit (such as currants & cranberries)

1 Preheat the oven to 300°F. Put the rolled spelt, oats, almonds, walnuts, sesame seeds and cinnamon in a large bowl and stir to combine. Transfer to a large baking sheet with sides and spread out evenly.

2 Put the maple syrup, sugar and oil in a small saucepan over medium heat and cook, stirring, for 2 minutes or until the sugar has dissolved. Stir through the vanilla. Pour the hot syrup over the spelt mixture and stir until all the ingredients are evenly coated.

3 Bake the granola, stirring every 10 minutes to ensure even browning, for 30–35 minutes or until golden brown and crisp. Remove from the oven, add the dried fruit and stir to combine.
Set aside to cool completely.

Tips:
It is important to stir the granola every 10 minutes or it will brown unevenly and burn. Cooking it slowly at a low temperature makes it crisp and golden without requiring too much oil or sugar.
Store in an airtight container for up to 1 month.

Recipe courtesy of:  http://www.cravebyrandomhouse.ca/2013/01/10/maple-cinnamon-spelt-granola/

Mayo Recipe ~ for Type-Os

    

 Mayo Recipe ~ Type-O

1/4 c. allowable oil
1 egg
1/2 tsp. salt
1/2 tsp. dry mustard
1.4 tsp. paprika
1 1/2 tbsp. fresh lemon juice
ADD 3/4 c. allowable oil to above and mix very slowly








Combine first six ingredients in a bowl and mix with a hand mixer. Keep mixing as you add another 3/4 c. allowable oil VERY slowly. You'll see it start to thicken up. Delicious as mayo, salad dressing, veggie dip, etc! 

Repairing "Turned" or "Broken" Mayonnaise:

Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used. If mayonnaise breaks at any point, it can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk. As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly. 

Pita Pizza

Pita Pizza
Recipe courtesy Emeril Lagasse, 2007
Serves: 6 servings

1 (1-pound) package large pita breads (6 pita rounds)
1 1/2 cups homemade, or store-bought pizza sauce, divided
1 1/2 cups grated mozzarella or Monterey Jack (about 6 ounces), divided
Your choice of toppings: veggies, mushrooms, cooked meat, etc.

Make sure the oven rack is in the lower 1/3 of the oven and preheat the oven to 400 degrees F.

Lay the pita rounds on 2 large baking sheets. Pour 1/4 cup of the pizza sauce on each round and spread it evenly with the back of the spoon. Top each with your chosen toppings then top each 'pizza' with 1/4 cup of the grated cheese.

Bake until the cheese is bubbly and golden brown, about 6 to 8 minutes. Using oven mitts or pot holders, remove the sheets from the oven. Cut each pita pizza into 6 slices with a sharp knife or pizza cutter, transfer them to a plate using a turner, and serve immediately.

Tomato & Ham Breakfast Melt

August 31, 2011 2

We seek out thin sliced bread for this easy breakfast because it has less calories than regular bread. Several national brands distribute "thin" varieties. Otherwise buy a whole loaf and use a bread knife to carefully slice it.

Time: 15 minutes

2 slices thin multigrain bread, toasted
4 thin slices tomato
4 thin slices ham
2 slices reduced-fat Cheddar cheese

Top toasted bread with tomato, ham and cheese. Toast in a toaster oven or under the broiler until the cheese is melted.

MISSING: Our Daughter, Michelle Evon Carnall-Burton

Please help us find our daughter Michelle!

by Donna Tice-Carnall on FACEBOOK on Friday, February 6, 2009 at 7:13pm ·

~ NOTE: As of today 2 Feb 2013, we have not had any word of Michelle. ~

In 1984, our daughter Michelle 'Chelle' Evon Carnall left home, the home where we still live, leaving behind her 3 1/2 month old son Michael. About 1 1/2 years later we adopted him. Though we never told Michael anything bad about his mother he always seemed to have some trouble dealing with the fact she had left him. He was so hurt by this he refused to talk about her & never once asked any questions about her even though I tried to encourage him to do so. Because of his feelings toward her & because I was afraid of the turmoil that might be brought into his life, her father & I decided it would probably be best if we waited to look for her until Michael was of age.

As soon as he joined the Marines (2 days after the President declared war) & left for overseas (Okinawa, then Iraq) I started looking for her, but with very little luck. I did find her husband (Robert Lynn Burton, Jr., 1st) in Wichita, KS. But he said the last he saw her or heard from her they were just 6 months into their marriage....they were married in 1986, in Wichita.

This year (2013) I will be 69 years old, & I want to see my daughter....I need to know how she is! Because of my own childhood baggage & anxiety problems I wasn't the best of mothers & could only parent as I had been parented. I want & need so badly to tell my daughter I love her & that I'm so sorry for not being a better mother to her & for not knowing how to give her what she needed.

I just pray that in spite of me she has made a good life for herself. Her father & I love her & miss her very much, as do her brothers, & others in our family. Most of all her son Michael needs to know her & understand what brought her to leave him. Twenty-nine years without her is an eternity!!! If nothing else, we need to know she's alive, & hopefully, well.

Michelle is a grandmother now. Michael & his wife has a beautiful & very rambunctious 3 year old son, who looks like a miniature replica of his father at that age!  

We are hoping someone reading this plea will help us find her, or at least have information about her. Michelle turned 47 on 27 April 2012. The latest picture we have of her is posted above. Please, if you ANY info, no matter how small or old, please contact us at 785-505-1061. CALL COLLECT, we will take your call. Our full contact info is below. You don't have to give your name if you do not want to.

Thank you!!!
Bud & Donna Carnall
606 East 9th Street
Cherryvale, KS 67335
785-505-1061
dlcarnall@yahoo.com
carnall44@hotmail.com

DO IT ANYWAY!

~*~ Quote To Live By ~*~

Borrowed from: http://prayerfoundation.org/mother_teresa_do_it_anyway.htm

  

The verses below reportedly were written on the wall of Mother Teresa's home for children in Calcutta, India, and are widely attributed to her. 

 

Some sources say that the words below were written on the wall in Mother Teresa's own room. 

In any case, their association with Mother Teresa and the Missionaries of Charity has made them popular worldwide, expressing as they do, the spirit in which they lived their lives.

  

They seem to be based on a composition originally by Kent Keith, but much of the second half has been re-written in a more spiritual way.  

Both versions are shown below.

___________________________________________

 

1. The version found written on the wall in Mother Teresa's home for children in Calcutta:

              People are often unreasonable, irrational, and self-centered.  Forgive them anyway.

            If you are kind, people may accuse you of selfish, ulterior motives.  Be kind anyway.

            If you are successful, you will win some unfaithful friends and some genuine enemies.  Succeed anyway.

           If you are honest and sincere people may deceive you.  Be honest and sincere anyway.

            What you spend years creating, others could destroy overnight.  Create anyway.

            If you find serenity and happiness, some may be jealous.  Be happy anyway.

            The good you do today, will often be forgotten.  Do good anyway.

         Give the best you have, and it will never be enough.  Give your best anyway.

         In the final analysis, it is between you and God.  It was never between you and them anyway.

-this version is credited to Mother Teresa

____________________________

2. The Original Version:

The Paradoxical Commandments

by Dr. Kent M. Keith

1. People are illogical, unreasonable, and self-centered.
   Love them anyway.
   
2. If you do good, people will accuse you of selfish ulterior motives.
   Do good anyway.
   
3. If you are successful, you win false friends and true enemies.
   Succeed anyway.
   
4. The good you do today will be forgotten tomorrow.
   Do good anyway.
   
5. Honesty and frankness make you vulnerable.
   Be honest and frank anyway.
   
6. The biggest men and women with the biggest ideas can be shot down by the smallest men and women with the smallest minds.
   Think big anyway.
   
7. People favor underdogs but follow only top dogs.
   Fight for a few underdogs anyway.
   
8. What you spend years building may be destroyed overnight.
   Build anyway.
   
9. People really need help but may attack you if you do help them.
   Help people anyway.
   
10. Give the world the best you have and you'll get kicked in the teeth.
    Give the world the best you have anyway.

© 1968, 2001 Kent M. Keith

"The Paradoxical Commandments" were written by Kent M. Keith in 1968 as part of a booklet for student leaders. ________________________________________

Healthy Peanut Butter Balls

Healthy Peanut Butter Balls

  Source: adapted from LuLu the Baker

1/2 cup creamy natural peanut butter

1/2 cup honey
3/4 cup nonfat powdered milk
3/4 cup quick-cooking oats

Combine all ingredients in a bowl; mix well. Using your hands, roll the dough into balls about the size of large gumballs. Place on a cookie sheet lined with wax paper, and refrigerate until set. Makes about 18 balls.