This is an egg replacement. It’s a powder that you mix with warm water. It works really well in baked items, like pancakes and cookies. I love it!
Agave Nectar March 23, 2008
This stuff is awesome- it tastes just like honey and you can use it to sweeten so many things.
The Breck Sandwich March 23, 2008
Here is a sandwich that Kel and I made up in Breckenridge this past week:
Wheat bread, toasted
1/2 of an Avacado
Roasted red pepper, sliced
1/2 cup Kalamata olives
1/2 cup Green olives
1/4 cup Capers
1/2 cup Mushrooms
1 cup sliced flavored tofu (Mexican, if you can find it)
Saute’ olives, capers and mushrooms in olive oil til soft. Add tofu and mix til warm. Spread one slice of bread with avacado and use the rest to dip chips in. Layer bread with red peppers and olive mixture. Top with remaining bread and serve with blue corn tortilla chips.
We used some leftovers from the week and made a masterpiece! Enjoy!
Stevia Natural Sweetener March 21, 2008
Ok…God is good and this stuff is living proof. Its an all-natural sweetener that you can use in just about anything. I’ve mainly used it in my coffee (shut up I know its a no-no) and tea. But its SOOOOO nice to have something to take the place of my beloved Splenda. Can I get an “Amen!”? Plus it has fiber in it so it will also help you poop. Really great stuff. Has anyone tried this stuff in recipes? Let me hear from you.
OH…here’s where I bought mine. http://www.stevia.com/
I bought the individual packets (just like your Splenda or Equal) and also the clear liquid. Thumbs up on both. Individual packets saved my butt on my last vacation. I dont leave home without them.
8th Continent Soy Milk March 21, 2008
Yum. This stuff is really good. I’m diggin it. Kids arent, but once I starve them they wont be as picky. They do keep inviting friends over because when we have guests I will buy “real” milk. Hey…I dont want my kids friends to hate our house, right?
Cran/Raspberry Spinach Salad March 20, 2008
Omit the cheese and you are in the Skinny Bitch zone. Be careful to buy organic dressing if you can find it. A homeade balsamic vinaigrette with fresh raspberries added to the salad is also good.
CRAN/RASPBERRY SPINACH SALAD
1 lg. pkg spinach salad leaves
1/3 pkg goat cheese
3/4 cup walnuts
1/2 cup dried cranberries
1 bottle raspberry vinaigrette
Divide the spinach leaves onto 4 small saucers (or plates).
Cut the goat cheese into small pieces (about the size of a crouton). Sprinkle onto of the salads.
Sprinkle the walnuts on each salad.
Sprinkle the dried cranberries on each salad.
Top with Raspberry Vinaigrette.
I know, I know….dairy makes you a fat cow. March 20, 2008
But its been such a challenge to give up. I have found soy cheese at Wal-fart but it contains casein which is a no-no. Suggestions anyone? Also….where to find some of this stuff in Edmond. I simply refuse to drive to BFE to buy groceries. I’m already in Luther and driving 30 miles round trip to get to the Wally world at I-35. I’m not driving to Akins.
Thanks girls.
Roasted Ratatouille Pasta March 20, 2008
Leaving out the cheese in this recipe has no impact on it. Really good stuff. My 12 and 13 year olds liked it. Hubby and son didnt. Kudos to Miss Rachael Ray for this one.
Roasted Ratatouille Pasta
Serves 4
Ingredients
Salt
1 head garlic
Extra virgin olive oil (EVOO), for drizzling
1 medium eggplant, ends removed, peeled and cut into small chunks
2-3 medium zucchini, ends removed, cut in half lengthwise and into small chunks
2 red bell peppers, cored and cut into small chunks
1 large onion, cut into small chunks
4 sprigs thyme, leaves removed
Freshly ground black pepper
1 pint grape or cherry tomatoes
1 pound whole wheat penne
1/2 cup Italian parsley, chopped
1/2 cup grated Parmigiano Reggiano cheese (a large handful), plus more to pass at the table
Preparation
Pre-heat the oven to 450ºF. Place a large pot of salted water over high heat and bring to a boil.
Cut a sliver off the top of the garlic head just large enough to expose the cloves. Tear off a large square of foil and place the garlic in the center. Drizzle a small amount of EVOO over the head and wrap the foil up around it. Place in the oven and roast until golden brown and tender, about 45 minutes.
While the garlic is roasting, cut up the veggies and place everything except the tomatoes on a large baking sheet along with the thyme leaves.
Once the garlic has been roasting for about 15 minutes, drizzle the veggies with EVOO and season them with some salt and freshly ground black pepper. Roast them in the oven until tender and caramelized, about 30 minutes.
Once the veggies have been in the oven for about 10 minutes, place the tomatoes onto another baking sheet, drizzle them with EVOO and season them with some salt and freshly ground black pepper. Toss them into the oven with the other veggies and roast them until they’ve burst and shriveled up slightly, 15-20 minutes.
Once the veggies have about 10 minutes left to go, drop the pasta into the boiling water and cook to al dente, according to the package directions. Drain the cooked pasta, reserving a cup of the pasta cooking liquid, and transfer to a large serving bowl.
Once the garlic is done roasting, allow it to get cool enough to handle, then hold the head in your hand over the serving bowl with the pasta and squeeze out all of the roasted cloves into the bowl. Add the reserved pasta water, roasted veggies, tomatoes, parsley and grated Parmigiano Reggiano cheese to the bowl and toss it all to combine.
Pass some additional Parmigiano Reggiano at the table alongside the bowl of pasta.
