recipe

All posts tagged recipe

Black Rice Salad

Published July 10, 2018 by lynn k scott

As part of my psuedo-raw, vegan, vegetarian diet I made up this dish.  I thought it would be great for lunch and it was!

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I started by making just half a cup of black rice.  Yes, I know, they look like little ants in a salad, but it’s SOOOOO good.  That, and you can use it to freak out your kids.  Either way, it’s a win!  Sorry…couldn’t resist; ok, I didn’t really try either.

Then I cut up some veggies to add to my salad:  Cucumber, mini bell peppers, cherry tomatoes, a bit of fresh cilantro, fresh basil and fresh dill (I put that one everything), shredded carrots and a few beets.  I made up a light dressing to toss it in.  Mixed everything together and divided into two portions.  I had lunch for two days.

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I will say, adding avocado to the salad, right before you eat it, will take it to a whole new level.  I am going to be making more for my lunches.  It is definitely better than the standard lettuce salad.

This salad was vegan, gluten-free and DELICIOUS!  I modeled it off a recipe I have been making for years (not my personal recipe).  You can make either or make it a combination.  Either way, it’s salad season…

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Mayo-Free Potato Salad

Published June 1, 2018 by lynn k scott

Summer is coming and so are the family cookouts.  I created this recipe a few years ago.  It was a painstaking process, as I normally cook by sights and taste vs measurements.

I DESPISE mayo (gag, yuck, ewww).  I always have and always will.  I actually published this mayo-free potato salad recipe  on http://www.allrecipes.com.  It’s gotten some pretty good reviews.  The nice part is, it’s completely adjustable.  I am always tweaking recipes and adding items or removing them.  If you don’t like paprika, skip it.  Like olives, add ’em.

Please don’t expect a nice “white” potato salad.  If you add the paprika in the dressing mix, it will change the color a bit.  I actually like the rustic color.  A bonus, is it’s gluten-free.  Having to be on a special diet, food can be challenging.  This version of potato salad is very flavorful.

I also like using potatoes I don’t have to peel.  It makes the process a bit quicker that way. Give it a go.  I’d love your feedback if you do make this recipe.

Happy cooking!

Making Gluten Free Bread

Published April 5, 2015 by lynn k scott

In our church, someone volunteers for the year to bring the communion bread.  I volunteered for 2015.  Now, I am one of two gluten-free people who attend this church.  They actually changed the communion bread to gluten free, so we don’t have to skip this part of the service.

I volunteered to make the bread, as buying it is really expensive and quite bland.  Granted, some of my attempts have not been up to my usual baking standards.  However, I think I have finally found the winning recipe and the right flour mixture.

I have switched to a new gluten-free flour mixture.  I have attempted, and had some success, making my own mixtures, I have tried several premade flour mixtures and I think I have found the one that works for me:  Pamela’s Artisan Flour Blend.

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I have a really hard time buying mixes, even if it’s gluten-free.  I like one flour mixture that I can use for multiple recipes.  I made two loaves of white bread yesterday.  One for me to sample before taking to church and another to take to church. I was so impressed by the results.  The bread recipe I followed was spot on. The bread is moist, delicious and actually looks like a loaf of homemade bread.  Follow the tip on a parchment collar.  I had never used one before, but it helps immensely.

I have also used this flour blend to make gluten-free pancakes.  They are so good, you’d never tell they weren’t made with regular flour.  The nice thing with Pamela’s flour is I can Google almost anything and add “using Pamela’s Artisan Flour” and I get a lot of recipes to choose from.

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UPDATE (4/6/15): The bread was a success! Over a dozen people came up to me telling me how great it was.

DIY Natural Deodorant

Published March 29, 2015 by lynn k scott

Over the last couple of years, I have been removing chemicals from my life, my home and my food.  It’s a lengthy process and one many people balk at.  They either think making your own products is time consuming or they cannot get past the commercialism that has surrounded their entire existence and they think purchasing pre-made items is the only option.

I beg to differ.

While I can’t remove 100% of chemicals from my life (I’ll never stop dying my hair – grey is not an option lol), I can do my part to minimize some of them; esp. what I ingest or what goes on my body.

That being said, I discovered an AMAZING DIY (Do It Yourself) deodorant that is more effective than anything I’ve tried previously.  Believe me, I’m all about testing out recipes before passing them along to friends and now my followers.

I made this recipe a couple months ago.  It really lasts quite awhile and is easy to use.  I will caution, should you choose to add an essential oil, please remember you should store your finished product in a glass container, as essential oils can pull from the plastic it’s held in.

I haven’t purchased deodorant in the last couple of years.  Yup, I’ve been making it myself for that long and thanks to this deodorant recipe, I have found my favorite!  It’s really quite simple; only 3 ingredients.  You just need coconut oil, baking soda and arrow root powder (found in the spice aisle).  Oddly enough, I use arrow root powder in gluten-free cooking, so I had plenty on hand to try this.

I admit, I was a bit skeptical, but I made up a batch, used it right before I took my daughter hiking and it worked like a charm!  I simply store mine in a Pampered Chef glass mini measuring bowl with a plastic lid.  I use my fingers to apply.  Not a big deal.  I’m at the sink and just wash my hands.  Not to mention, I’m being green by using dishes and not having to throw a container away every so often.

So there you have it.  Give it a try.  I bet you will be pleasantly surprised and odor free!

Here chickie, chickie

Published March 23, 2015 by lynn k scott

This weekend I had an opportunity to stop by one of my favorite grocery stores:  Seafood City.  It’s not all seafood, but they do have a good selection of fresh seafood and meats.  Oh, I should probably mention it’s a Filipino store.  While I can’t do 100% of my shopping there, I do get to pick up on some staple items that I don’t always get at other stores.  I used to go there all the time before I moved, but now, I only go if I’m in the area.

One of my daughter’s favorite Filipino dishes is chicken adobo.  Depending on the province the family comes from, will depend on how the meal is prepared.  It’s a simple recipe:  chicken legs (or thighs, wings…you choose), soy sauce vinegar, bay leaves, fresh garlic and whole peppercorn.  I’ll make sure to leave the recipe before all is said and done.

I headed over to the meat counter to see what was available.  Remember, I always shop the sales.  I didn’t read the sale ticket correctly, because my husband had to point it out, when I overlooked the chicken legs.  I read, “50 cents off”.  The ticket actually read, “50 cents per pound”.  Wait!  Seriously?  In a time when meat prices are rising through the roof, there’s a store offering chicken for 50 cents per pound?  Sure enough, that was the price.  Their regular price was $1.39 per pound.  This chicken isn’t frozen either.  It’s cut up fresh and sold at the meat counter.

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I couldn’t help myself.  I mean at 50 cents a pound, that’s over half the price I normally spend.  If we are what we eat, I expect my family to start sprouting feathers soon.  We eat a lot of chicken because it’s the most affordable meat right now.  I also misread the ground pork sale tag, but didn’t realize that until I was at home.  I thought the ground pork was $2.99 per pound.  Turns out it was only $1.99 per pound.  I would have gotten more had I known.  I guess the chicken score threw me off my game.

I continued my shopping.  My daughter was elated that she would have her chicken adobo for dinner.  I needed a few more supplies though.  When I make adobo, there is no substitution for the Filipino soy sauce and vinegar I use.  It has to be these exact items or I just don’t make it.  I once tried a different vinegar and then again, a different soy sauce, not the same.  The reason for the variations, I had sent my husband to pick up the items.  That was before I sent him with a picture of what was needed.  I always use Silver Swan – Special soy sauce and then Datu Puti vinegar.  These were both on sale, so you know I had to scoop them up.

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We decided to get some pancit noodles.  Again, variety galore and preference when choosing noodles.  I prefer the bihon noodles.  These are thin, rice noodles (think rice angel hair pasta).  My husband on the other hand, prefers the canton noodles, which are an egg noodles and a lot thicker.  Thicker than spaghetti.  Pass.  As I am the only cook in the house, guess which noodles we picked up?  You got, the bihon noodles.  He wants canton?  Then he can go buy some from the Filipino restaurant when he’s at work.

Gather up some coconut milk, some carrots and a few other items and head to the register.  I just needed those items. Not related to the dishes I was preparing.  When all is said and done, I’m still in a state of shock over the chicken prices.  I told the hubby, I need to go back and get more.  It’s just too good a deal to pass up and it’s not like we won’t eat the chicken.

I headed back to the meat counter and ask for another 10 pounds of chicken legs.  They must think I’m throwing one hell of a party.  Now, if you’re keeping track, this family of 3, has just purchased 20+ pounds of chicken for $10.80.  Ok, so I would be wrapping and freezing chicken legs, but it’s a small inconvenience when savings like that are in play.

I made the adobo for dinner, using five pieces of chicken.  Then I set to wrapping and freezing the remaining chicken.  I put 6 legs in each package.  I ended up with 10 packages of chicken.  The math on 11 meals is 98 cents per meal. There’s only one thing that can be said; SCORE!!!20150321_201904

I didn’t forget about the chicken adobo recipe.  This is how we make it.  Again, there are many, many, many version of this dish.  Just depends where the family originates from in the Philippines as to how it’s made.

Ingredients:

Chicken legs (thighs, drumettes, wings)
1 Cup Silver Swan Special Soy Sauce
1 Cup Datu Puti Vinegar
1/2 Tbsp. Whole Peppercorn
3 Garlic Cloves – smashed
1-2 Bay Leaves

Directions:
Marinate the chicken in the above ingredients, minus the bay leaves, for several hours or over night. (This step is optional).

Place all the ingredients in a pot, bring to boil. Once boiling, reduce to simmer, cover at an angel to allow some steam to escape. Cook for 45 -60 minutes. Serve over steamed rice.

Note: Cooking time may vary if you choose to use a different cut of chicken. Adjust accordingly.

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