the one that makes me scream

a blog about crafts, cats, food & sex...
okay, and maybe a little social justice, cultural criticism and blind rants re: everything that pisses me off.

 

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(via Cinnamon Sugar Pull-Apart Bread — Joy the Baker) Cinnamon Sugar Pull-Apart Bread Makes: one 9x5x3-inch loaf Recipe adapted from HungryGirlPorVida For the Dough: 2 3/4 cups plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 1/4 teaspoons (1 envelope) active dry yeast 1/2 teaspoon salt 2 ounces unsalted butter 1/3 cup whole milk 1/4 cup water 2 large eggs, at room temperature 1 teaspoon pure vanilla extract For the Filling: 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon fresh ground nutmeg 2 ounces unsalted butter, melted until browned In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right. Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too. Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea. I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

(via Cinnamon Sugar Pull-Apart Bread — Joy the Baker)

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe adapted from HungryGirlPorVida

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

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(via Cinnamon Rolls 101 | The Pioneer Woman Cooks | Ree Drummond) Might make these today

(via Cinnamon Rolls 101 | The Pioneer Woman Cooks | Ree Drummond)

Might make these today

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Pocket Pies Recipe : Alton Brown : Food Network →

It’s Pie Day, and I’m gonna make apricot chevre hand pies!

Take that you cheeky, fresh-baked loaf of bread. How dare you mock me with your glutten-y goodness. I’ll show you!

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Image: fresh baked bread (by surlygirl) Psomi Spitiko: Easy Homemade Bread In Greek: ψωμί σπιτικό, pronounced psoh-MEE spee-tee-KOH This is an easy and relatively quick recipe for a homemade white yeast bread without a bread machine. Because it’s so easy, I recommend making it entirely by hand, but if you want, use your pastry hooks to get the dough started, and finish off by hand. This yeast bread recipe is quicker than most, and easy to make. Bread flour is best, but all-purpose flour produces a nice result as well (it’s what was used to make the loaves in the photo). A great recipe for last-minute homemade bread. Prep Time: 50 minutes Cook Time: 30 minutes Total Time: 1 hour, 20 minutes Ingredients: 3 3/4 cups of bread (or all-purpose) flour 1 1/2 cups of lukewarm water 1 packet (1/4 oz) of dry yeast 2 tablespoons of olive oil 1 teaspoon of salt ————— OPTIONAL water for brushing sesame seeds Preparation: Dissolve yeast in the warm water. In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes. There are two ways to make the dough: using a mixer, and by hand. METHOD #1: Mixing bowl: Mixing with pastry hooks, slowly add 2 cups of flour to the yeast mixture and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled. Sprinkle a work surface with the remaining 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn’t stick to hands. METHOD # 2: By hand: Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn’t stick to hands. Make the Loaves Shape into two loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes. Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden. Cool on a rack. Yield: two (approx.) 1-pound loaves Notes: The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between. To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top. Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven. Source of Recipe: http://greekfood.about.com/od/greekbreadspitas/r/aspro_psomi.htm- - - - Baking Lisa a loaf of bread. We’re going to test her reaction to gluten. Wish us luck!

Image: fresh baked bread (by surlygirl)

Psomi Spitiko: Easy Homemade Bread

In Greek: ψωμί σπιτικό, pronounced psoh-MEE spee-tee-KOH

This is an easy and relatively quick recipe for a homemade white yeast bread without a bread machine. Because it’s so easy, I recommend making it entirely by hand, but if you want, use your pastry hooks to get the dough started, and finish off by hand.

This yeast bread recipe is quicker than most, and easy to make. Bread flour is best, but all-purpose flour produces a nice result as well (it’s what was used to make the loaves in the photo). A great recipe for last-minute homemade bread.

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

  • 3 3/4 cups of bread (or all-purpose) flour
  • 1 1/2 cups of lukewarm water
  • 1 packet (1/4 oz) of dry yeast
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • —————
  • OPTIONAL
  • water for brushing
  • sesame seeds

Preparation:

Dissolve yeast in the warm water.

In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.

There are two ways to make the dough: using a mixer, and by hand.

METHOD #1: Mixing bowl:

Mixing with pastry hooks, slowly add 2 cups of flour to the yeast mixture and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled.

Sprinkle a work surface with the remaining 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn’t stick to hands.

METHOD # 2: By hand:

Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn’t stick to hands.

Make the Loaves

Shape into two loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.

Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.

Cool on a rack.

Yield: two (approx.) 1-pound loaves

Notes:

  • The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.
  • To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.
  • Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven.
Source of Recipe: http://greekfood.about.com/od/greekbreadspitas/r/aspro_psomi.htm

- - - -

Baking Lisa a loaf of bread. We’re going to test her reaction to gluten. Wish us luck!

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get-healthy-feel-awesome: Raw Cookie Dough Bites Ingredients 2/3 cup raw almonds 2/3 cup raw walnuts 2/3 cup raw oat flakes (see note below) 1/4 tsp ground cinnamon 1/8 tsp sea salt 1/4 cup raw agave nectar 2 tsp pure vanilla extract 3 tbsp cacao nibs or dark chocolate chips (I’ll be subbing this out with natural PB) Directions In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal. Add the agave nectar and vanilla and process to combine. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up.  Store balls in a tightly covered container in the freezer. Notes Raw oat flakes can be substituted for regular rolled oats, but if you want this treat to be truly raw, look for raw oat flakes, which haven’t been steamed or toasted during processing. The perfect premenstrual remedy.

get-healthy-feel-awesome:

Raw Cookie Dough Bites

Ingredients
  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup raw oat flakes (see note below)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/4 cup raw agave nectar
  • 2 tsp pure vanilla extract
  • 3 tbsp cacao nibs or dark chocolate chips (I’ll be subbing this out with natural PB)
Directions
  1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
  2. Add the agave nectar and vanilla and process to combine.
  3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
  4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. 
  5. Store balls in a tightly covered container in the freezer.
Notes
  • Raw oat flakes can be substituted for regular rolled oats, but if you want this treat to be truly raw, look for raw oat flakes, which haven’t been steamed or toasted during processing.

The perfect premenstrual remedy.

(via pointywitchnose)

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jen-acuna: Tallarines Verde (green spaghetti) My darling father’s wife made the most wonderful spaghetti from Peru using goat feta, organic spinach, organic basil, onion, garlic and olive oil. Blend the above and then add to a frying pan with a tablespoon olive oil. Heat the sauce through and add to a pound of organic spaghetti. Top with Parmesan cheese. Today we used an Argentine Parmesan Reggianito. So delicious. It is also usually topped with a grilled rib eye steak. That sounds yum. Gonna try this in the next couple of weeks.

jen-acuna:

Tallarines Verde (green spaghetti) My darling father’s wife made the most wonderful spaghetti from Peru using goat feta, organic spinach, organic basil, onion, garlic and olive oil. Blend the above and then add to a frying pan with a tablespoon olive oil. Heat the sauce through and add to a pound of organic spaghetti. Top with Parmesan cheese. Today we used an Argentine Parmesan Reggianito. So delicious. It is also usually topped with a grilled rib eye steak.

That sounds yum. Gonna try this in the next couple of weeks.

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Pozole Verde. Green Pozole from At Home In Mexico (My edits in Italics.) Ingredients:-Pozole corn (I think it is called hominy in the U.S.) We use two 25-32oz cans of Hominy-Chicken or pork (mine is made with chicken, I used a whole one chopped into parts) We use turkey. It’s leaner than chicken.-Green tomatoes (or tomatillos) About a 1/2-1/3 pound.-Serrano chiles (also called green chile) We use jalepenos and we roast them.-Cilantro-Radishes leaves Ew…-White Onions. Yellow are cheaper. So we use those.-Garlic-Salt (you can also add chicken bullion squares)Garnish:-Diced or sliced radishes-Diced white onions-Avocado-Shredded Lettuce or cabbage (I prefer lettuce)-Dried full leaf Oregano-Limes-Tostadas-Sour creamFirst thing I do is cook the meat. I always use a pressure cooker, it is faster. All I do is add the meat to salted water, and and cook for 15 min. after the weight starts “dancing” (as we say here). After the presuure cooker cools down, I take out the chicken (or pork) and put it in a bowl. While the corn is being cooked, I will chop or “pull” the meat for putting into the pozole bowls. I just boil it on the stove top and shred it. While the chicken was cooking, I put the following in the blender (or you can use a food processor):-250 gms. (about 1/2 pound) green tomatoes (or tomatillos)-Serrano chiles (I used about 6), ROAST THESE in a cast iron pan.-cilantro leaves (about one fistfulls),-radish leaves (just chop them off the radishes, wash them and put in blender, about two fistfulls), NOPE!-a head of garlic without skins-two onions-a bit of salt (remember the broth already has salt) and chicken bullion Next the corn. I don’t know how it is sold in the U.S. but here it is sold precooked in bags. It still has to be cooked for about an hour in the pressure cooker. After taking the chicken out of its broth, I put two bags of corn into the broth, and also pour in the contents of the blender. Cook for about 1 hour….and done! Serving: I put the meat at the bottom of the pozole, but most people will put it on top. Pour the hot pozole into deep bowls, put all the garnishes in small bowl so you can add whatever you like. In some places, fresh cheese, and even canned tomatied sardines are added! Hope you understood. I’m not very good at explaining recipies, but it really is easy.Let me know if you make some…. ¡Buen Provecho! (Enjoy your food!) (via At Home in Mexico: Pozole Verde.)

Pozole Verde.

Green Pozole from At Home In Mexico (My edits in Italics.)

Ingredients:

-Pozole corn (I think it is called hominy in the U.S.) We use two 25-32oz cans of Hominy
-Chicken or pork (mine is made with chicken, I used a whole one chopped into parts) We use turkey. It’s leaner than chicken.
-Green tomatoes (or tomatillos) About a 1/2-1/3 pound.
-Serrano chiles (also called green chile) We use jalepenos and we roast them.
-Cilantro
-Radishes leaves Ew…
-White Onions. Yellow are cheaper. So we use those.
-Garlic
-Salt (you can also add chicken bullion squares)

Garnish:
-Diced or sliced radishes
-Diced white onions
-Avocado
-Shredded Lettuce or cabbage (I prefer lettuce)
-Dried full leaf Oregano
-Limes
-Tostadas
-Sour cream

First thing I do is cook the meat. I always use a pressure cooker, it is faster. All I do is add the meat to salted water, and and cook for 15 min. after the weight starts “dancing” (as we say here).

After the presuure cooker cools down, I take out the chicken (or pork) and put it in a bowl. While the corn is being cooked, I will chop or “pull” the meat for putting into the pozole bowls.


I just boil it on the stove top and shred it.

While the chicken was cooking, I put the following in the blender (or you can use a food processor):
-250 gms. (about 1/2 pound) green tomatoes (or tomatillos)
-Serrano chiles (I used about 6), ROAST THESE in a cast iron pan.
-cilantro leaves (about one fistfulls),
-radish leaves (just chop them off the radishes, wash them and put in blender, about two fistfulls), NOPE!
-a head of garlic without skins
-two onions
-a bit of salt (remember the broth already has salt) and chicken bullion

Next the corn. I don’t know how it is sold in the U.S. but here it is sold precooked in bags. It still has to be cooked for about an hour in the pressure cooker. After taking the chicken out of its broth, I put two bags of corn into the broth, and also pour in the contents of the blender.


Cook for about 1 hour….and done!


Serving: I put the meat at the bottom of the pozole, but most people will put it on top. Pour the hot pozole into deep bowls, put all the garnishes in small bowl so you can add whatever you like.


In some places, fresh cheese, and even canned tomatied sardines are added!


Hope you understood. I’m not very good at explaining recipies, but it really is easy.
Let me know if you make some….


¡Buen Provecho! (Enjoy your food!)

(via At Home in Mexico: Pozole Verde.)

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chubbycartwheels: Just experimented with Cauliflower Pancakes for dinner. Oh ma gad so yummy! Of course mine didn’t turn out as pretty as the pictures in the recipe did but it still tasted amazing! Here is the link if you are interested in trying.   Cauliflower Pankcakes I wonder what a gluten-free, vegan version would taste like…

chubbycartwheels:

Just experimented with Cauliflower Pancakes for dinner. Oh ma gad so yummy! Of course mine didn’t turn out as pretty as the pictures in the recipe did but it still tasted amazing! Here is the link if you are interested in trying.   Cauliflower Pankcakes

I wonder what a gluten-free, vegan version would taste like…

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Coconu Mahi Mahi Soup
  • 1 pound boneless, skinless mahi mahi
  • 1 red bell pepper
  • 1 large onion
  • 3 stalks of celery
  • 3 carrots
  • 2 cups broccoli
  • 2 cups vegetable broth
  • 32 oz coconut milk, unsweetened
  • 2 TB coconut oil (coconut milk on it’s own is not coconut-y enough)
  • 2 t salt
  • 2 t sugar

chop/dice it all, throw it in a crock pot on high until done. Will edit post w/notes later.

All the ingredients came from Trader J’s.

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Lentil stew is seriously the easiest meal to make.

I really wanted a veg meal tonight, because I wasn’t in the mood for animal protein/by-products. Both Lisa and I require high levels of protein at each meal (per our Drs.). So I opted for lentils, rather than beans. Beans require soaking and pre-boiling to de-fart them. I wanted to make something fast and easy, so I threw the following together:

  • 3 cups dry green lentils
  • 1 large carrot
  • 2 stalks celery
  • 1/2 of a bell pepper (NEVER GREEN—we aren’t able to digest green bells)
  • Enough water to cover ingredients + an inch
  • 1 TB vegetable broth powder
  • salt to taste
  • pepper to taste
  • sprinkle of smoked paprika
  • set on high to boil, reduce to medium and cook until lentils are tender.
  • blend in a blender or not. If you do, make sure it cools a bit before putting it near/in plastic surfaces.

It took me all of a 1/2 hour to prep and boil. It’s pretty damn good.

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Mayonnaise Recipe : Alton Brown : Food Network →

Ingredients

  • 1 egg yolk*
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard
  • 2 pinches sugar
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup oil, safflower or corn

Directions

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

- - -

Just tried this recipe with a duck egg and olive oil.

It came out too vinegary, so I added more oil.

It’s meh…

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Ingredients: 1 (16 ounce) package dried split peas , rinsed 2  cups diced ham 3    carrots , peeled and sliced 1  medium onion , chopped 2  stalks celery , plus leaves, chopped 2    garlic cloves , minced 1    bay leaf 1/2 tablespoon seasoning salt 1/2 teaspoon fresh pepper 1 1/2 quarts hot water or 1 1/2 quarts broth Directions: Layer ingredients in crockpot. Pour in water, so don’t stir. Cover and cook on high 4-5 hours or on low for 8-10 hours Remove Bay leaf. Serve with some nice crusty bread or buns. Read more: http://www.food.com/recipe/split-pea-soup-crock-pot-dairy-free-99103#ixzz1kPhBb1SI (via Split Pea Soup Crock Pot) - Dairy Free Recipe - Food.com - 99103)

Ingredients:

  • 1 (16 ounce) package dried split peas , rinsed
  • 2  cups diced ham
  • 3    carrots , peeled and sliced
  • 1  medium onion , chopped
  • 2  stalks celery , plus leaves, chopped
  • 2    garlic cloves , minced
  • 1    bay leaf
  • 1/2 tablespoon seasoning salt
  • 1/2 teaspoon fresh pepper
  • 1 1/2 quarts hot water or 1 1/2 quarts broth

Directions:

  1. Layer ingredients in crockpot.
  2. Pour in water, so don’t stir.
  3. Cover and cook on high 4-5 hours or on low for 8-10 hours
  4. Remove Bay leaf.
  5. Serve with some nice crusty bread or buns.

(via Split Pea Soup Crock Pot) - Dairy Free Recipe - Food.com - 99103)

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(via Rice: 5 Ways to Make Horchata- Mexico’s Rice Drink | Fork Fingers Chopsticks) I’m making Horchata this weekend. It will be done. 5 Ways to Make Horchata For a cold beverage, any of the versions are delicious. However, for a hot version the rice and water only version falls flat. The extra creaminess of milk (almond or milk) is lovely – like a Mexican steamer. But, if you want something extra flavorful –use the version with all three rice, milk and almonds. #1:  Horchata – Rice Water (Serves 4) I made this with long and short grain rice with no noticeable difference. I also made it using brown rice and it changed the flavor slightly but it wasn’t as ricey as the white version. I use  1/3 1/2 cup sugar, although some friends preferred a sweeter drink. 1 cup raw rice – medium or long-grain rice 2 1/2 cups hot water 1 (3-inch) cinnamon stick, preferably Mexican canela 1/3 – 1 cup sugar 2 cups cold water 1/2 – 1 teaspoon vanilla, preferably Mexican In a glass pitcher or mason jar, add rice, hot water and cinnamon stick. Cover and let sit overnight on the counter. After it has soaked overnight, pour the mixture into the blender, add 1/3 cup sugar. Blend contents on high for several minutes until the mixture is almost smooth – there will be some grit from the rice. Strain well through a fine sieve, cheesecloth or nut milk bag into a pitcher. Add cold water and vanilla and adjust sweetness. Refrigerate to allow flavors to meld. Serve over ice or hot with a dash of ground cinnamon on top. #2:  Horchata – Rice Water + Milk Follow #1 Rice Water version above up through straining step, then substitute 2 cups milk for cold water. #3:  Horchata – Rice Water + Almond Milk If you prefer a thicker drink or more concentrated flavors, reduce the water added in the rice milk and/or almond milk after the blending step. Almond Milk Ingredients 1 cup raw almonds, skin on 3 cups cold water (for thicker milk use 2 cups) Follow #1 Rice Water version above. Use a separate container to make almond milk; add almonds and barely cover with hot water. Cover and let sit overnight. Drain off soaking water. Blend almonds with cold water separately, until the liquid becomes milk-like. Strain well through a fine sieve, cheesecloth or nut milk bag into a pitcher. Add cold water. Mix the rice water and almond milk together. Refrigerate to allow flavors to meld. Adjust sweetener and flavoring. Serve cold or hot. #4:  Horchata – Rice Water + Almond Milk + Milk Follow the overnight soaking method for rice and almonds. After each are blended separately and strained, reduce water added to each by 1 cup (equals 2 cups total). Mix strained rice water and almond milk in a pitcher with 2 cups milk and vanilla. Adjust sweetness. Refrigerate to allow flavors to meld. Serve cold or hot. #5:  Horchata – Any of the Above + Espresso Add one or a couple of shots of espresso. Serve over ice or hot for a Mexican latte. Variations: Milk/Almond milk:  Cashew milk, coconut water Espresso:  Kahlua, amaretto Sweetener:  agave, honey or sweetened condensed milk.

(via Rice: 5 Ways to Make Horchata- Mexico’s Rice Drink | Fork Fingers Chopsticks)

I’m making Horchata this weekend. It will be done.

5 Ways to Make Horchata

For a cold beverage, any of the versions are delicious. However, for a hot version the rice and water only version falls flat. The extra creaminess of milk (almond or milk) is lovely – like a Mexican steamer. But, if you want something extra flavorful –use the version with all three rice, milk and almonds.

#1:  Horchata – Rice Water (Serves 4)

I made this with long and short grain rice with no noticeable difference. I also made it using brown rice and it changed the flavor slightly but it wasn’t as ricey as the white version. I use  1/3 1/2 cup sugar, although some friends preferred a sweeter drink.

1 cup raw rice – medium or long-grain rice

2 1/2 cups hot water

1 (3-inch) cinnamon stick, preferably Mexican canela

1/3 – 1 cup sugar

2 cups cold water

1/2 – 1 teaspoon vanilla, preferably Mexican

In a glass pitcher or mason jar, add rice, hot water and cinnamon stick. Cover and let sit overnight on the counter. After it has soaked overnight, pour the mixture into the blender, add 1/3 cup sugar. Blend contents on high for several minutes until the mixture is almost smooth – there will be some grit from the rice. Strain well through a fine sieve, cheesecloth or nut milk bag into a pitcher.

Add cold water and vanilla and adjust sweetness. Refrigerate to allow flavors to meld.

Serve over ice or hot with a dash of ground cinnamon on top.

#2:  Horchata – Rice Water + Milk

Follow #1 Rice Water version above up through straining step, then substitute 2 cups milk for cold water.

#3:  Horchata – Rice Water + Almond Milk

If you prefer a thicker drink or more concentrated flavors, reduce the water added in the rice milk and/or almond milk after the blending step.

Almond Milk Ingredients

1 cup raw almonds, skin on

3 cups cold water (for thicker milk use 2 cups)

Follow #1 Rice Water version above.

Use a separate container to make almond milk; add almonds and barely cover with hot water. Cover and let sit overnight. Drain off soaking water.

Blend almonds with cold water separately, until the liquid becomes milk-like. Strain well through a fine sieve, cheesecloth or nut milk bag into a pitcher. Add cold water.

Mix the rice water and almond milk together. Refrigerate to allow flavors to meld. Adjust sweetener and flavoring. Serve cold or hot.

#4:  Horchata – Rice Water + Almond Milk + Milk

Follow the overnight soaking method for rice and almonds. After each are blended separately and strained, reduce water added to each by 1 cup (equals 2 cups total).

Mix strained rice water and almond milk in a pitcher with 2 cups milk and vanilla. Adjust sweetness. Refrigerate to allow flavors to meld. Serve cold or hot.

#5:  Horchata – Any of the Above + Espresso

Add one or a couple of shots of espresso. Serve over ice or hot for a Mexican latte.

Variations:

Milk/Almond milk:  Cashew milk, coconut water

Espresso:  Kahlua, amaretto

Sweetener:  agave, honey or sweetened condensed milk.

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oohhhbaby: baked cake grain-free gluten-free vanilla sugar doughnuts I WILL make these…might have to substitute the coconut flour with Bob’s Red Mill All Purpose GF flour, though…

oohhhbaby:

baked cake grain-free gluten-free vanilla sugar doughnuts

I WILL make these…might have to substitute the coconut flour with Bob’s Red Mill All Purpose GF flour, though…

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