By far the best BBQ I have ever had:
http://clayssmokehouse.ypguides.net/
The meat falls off the bone, it's so tender. The slaw and the cooked greens are amazing. The portions are dang good and, for Travis and I, they're local! Perfect!!
Saturday, October 20, 2012
Sunday, November 27, 2011
Pecan Pie
Pecan Pie
Not-so-healthy but gloriously delicious! This is the best pecan pie I have ever eaten.
Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
To mix it up, you can add one packet of Starbucks via instant coffee to the mix before baking. Coffee pecan pie is amazing!
Not-so-healthy but gloriously delicious! This is the best pecan pie I have ever eaten.
Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
To mix it up, you can add one packet of Starbucks via instant coffee to the mix before baking. Coffee pecan pie is amazing!
Friday, October 28, 2011
Black Bean Brownies
Ingredients:
3 oz unsweetened baking chocolate
1 cup cooked black beans
¾ cups unsalted butter
3 eggs
1 cup sugar
1 tsp vanilla
½ tsp salt
½ walnuts chopped
Procedure:
Preheat oven to 350 degrees
melt chocolate and butter together on the stove
blend beans in a food processor
whip eggs, add sugar and beat on high for 5 min
add melted butter chocolate butter mix, once it's room temperature, mix together
add beans, vanilla, salt, and nuts, mix together
Spoon/scoop brownie mix into greased cupcake tin up to the top of the rim
Bake for 25 min or until the top is crusty
Cool then eat (the original recipe says to cool in the fridge overnight but... whatever)
3 oz unsweetened baking chocolate
1 cup cooked black beans
¾ cups unsalted butter
3 eggs
1 cup sugar
1 tsp vanilla
½ tsp salt
½ walnuts chopped
Procedure:
Preheat oven to 350 degrees
melt chocolate and butter together on the stove
blend beans in a food processor
whip eggs, add sugar and beat on high for 5 min
add melted butter chocolate butter mix, once it's room temperature, mix together
add beans, vanilla, salt, and nuts, mix together
Spoon/scoop brownie mix into greased cupcake tin up to the top of the rim
Bake for 25 min or until the top is crusty
Cool then eat (the original recipe says to cool in the fridge overnight but... whatever)
Monday, May 23, 2011
Apple Salsa
2 apples (I used one granny, one braeburn)
1 onion
1 anaheim pepper or jalapeno pepper
Juice of ½ lime
2 tbsp cilantro
Slice everything into small pieces and blend together in the food processor. Eat with tortilla chips. Delicious!!
1 onion
1 anaheim pepper or jalapeno pepper
Juice of ½ lime
2 tbsp cilantro
Slice everything into small pieces and blend together in the food processor. Eat with tortilla chips. Delicious!!
The original recipe said to use 1/2 an onion and both of the peppers. I preferred more onion; both peppers just made it too spicy for some people. I will be experimenting with bell peppers for added color and flavor!
Monday, April 26, 2010
coconut chicken and veggies over quinoa
Today I attempted something new. I will need to experiment a lot more before I come up with something I really like and I'm totally open to suggestions. Here's what I did today:
- Pan-fried frozed chicken in olive oil, coconut kefir, and spices (cayenne pepper, cumin, ginger, salt)
- Added chopped onions and covered
- Added garlic
- When chicken was thawed, I took out and cubed, then added back into the pan
- Turned heat way down and added more coconut kefir and spices
- When chicken was cooked, added chopped mushrooms
- When mushrooms were soft, added parsley
- Let sit for a minute
- Served over quinoa topped with raisins
Monday, March 22, 2010
Soaking Grains and Other Things I Learned
Right now I have kefir fermenting on my bookshelf, rice soaking in water and lemon juice, and I am making plans to start purchasing raw milk. Why?
I have heard from a few different sources that grains should be soaked before cooking. For a long time I have felt as though planning meals far enough in advance that I remember to soak anything was too much of a pain but I recently began trying to do so, even if only for a couple hours. I had a niggling feeling, however, that there is more to soaking grains than just putting them in water and letting them sit.
On Sat I had a conversation with one of YDAO’s volunteer staff – Eric – about food. He explained to me that the reason for soaking grains is to begin the digestion process. It takes us 24-36 hours to pass food through our systems but in that amount of time grains have barely begun to break down. Also, whole grains contain something called phytic acid, which blocks us from absorbing the nutrients in the grains. If we soak grains in order to begin that digestion process, the phytic acid breaks down and we absorb the nutrients.
As I guessed, there’s more to soaking grains than just putting them in water overnight. In order to start this pre-digestion process, the grains must be soaked in something acidic. Eric told me what acids are good for this but I had to look it up in order to remember: kombucha, kefir, raw apple cider vinegar, lemon juice, yogurt, to name a few. According to this site you mix 1 tbsp of the acid per cup of water and soak overnight. Another site says to soak 12-24 hours. I’m excited to have a new way to use my kefir; it doesn’t taste very good by itself. I was imagining how tasty rice soaked in coconut kefir will be. Mm-mm.
If you are drinking milk right now or eating yogurt or anything dairy I suggest you either put it aside or wait until you’re done eating as you read this next part. Purchasing raw milk has become very important to me as per my conversation with Eric. I had already heard that pasteurized milk kills all the healthy bacteria which helps build our immune systems as well as the vitamins and enzymes that make milk healthy. Here’s something I didn’t know:
Cows were never supposed to produce as much milk as the cows hooked up to machines and sucked dry. These cows develop mastitis – an infection in the udder – and up to 50-70% of the milk is pus.
Here, have another glass of pus – I mean, milk.
Gross.
I have just ordered the book “Nourishing Traditions” from the library. I’m excited to continue learning about healthy eating. Hopefully my food budget can keep up! ;)
I have heard from a few different sources that grains should be soaked before cooking. For a long time I have felt as though planning meals far enough in advance that I remember to soak anything was too much of a pain but I recently began trying to do so, even if only for a couple hours. I had a niggling feeling, however, that there is more to soaking grains than just putting them in water and letting them sit.
On Sat I had a conversation with one of YDAO’s volunteer staff – Eric – about food. He explained to me that the reason for soaking grains is to begin the digestion process. It takes us 24-36 hours to pass food through our systems but in that amount of time grains have barely begun to break down. Also, whole grains contain something called phytic acid, which blocks us from absorbing the nutrients in the grains. If we soak grains in order to begin that digestion process, the phytic acid breaks down and we absorb the nutrients.
As I guessed, there’s more to soaking grains than just putting them in water overnight. In order to start this pre-digestion process, the grains must be soaked in something acidic. Eric told me what acids are good for this but I had to look it up in order to remember: kombucha, kefir, raw apple cider vinegar, lemon juice, yogurt, to name a few. According to this site you mix 1 tbsp of the acid per cup of water and soak overnight. Another site says to soak 12-24 hours. I’m excited to have a new way to use my kefir; it doesn’t taste very good by itself. I was imagining how tasty rice soaked in coconut kefir will be. Mm-mm.
If you are drinking milk right now or eating yogurt or anything dairy I suggest you either put it aside or wait until you’re done eating as you read this next part. Purchasing raw milk has become very important to me as per my conversation with Eric. I had already heard that pasteurized milk kills all the healthy bacteria which helps build our immune systems as well as the vitamins and enzymes that make milk healthy. Here’s something I didn’t know:
Cows were never supposed to produce as much milk as the cows hooked up to machines and sucked dry. These cows develop mastitis – an infection in the udder – and up to 50-70% of the milk is pus.
Here, have another glass of pus – I mean, milk.
Gross.
I have just ordered the book “Nourishing Traditions” from the library. I’m excited to continue learning about healthy eating. Hopefully my food budget can keep up! ;)
Saturday, February 20, 2010
Kale Chips!!!
I heard about these from a friend and KNEW I had to try it for myself.
Need:
1 bunch kale
salt
olive oil
baking sheet
Pre-heat the oven on 350 degrees
rinse kale
dribble olive oil across the bottom of the baking sheet
arrange kale leaves on baking sheet
lightly drizzle olive oil across kale
sprinkle salt across kale
bake for - I don't know - 5 to 7 min or until leaves are crispy.
These things are tasty right off the baking sheet! And they're super healthy. You can dip them in hummus but they are kind of fragile. I would also like to try them in a food dryer (Shelli's suggestion) and at lower temps.
Need:
1 bunch kale
salt
olive oil
baking sheet
Pre-heat the oven on 350 degrees
rinse kale
dribble olive oil across the bottom of the baking sheet
arrange kale leaves on baking sheet
lightly drizzle olive oil across kale
sprinkle salt across kale
bake for - I don't know - 5 to 7 min or until leaves are crispy.
These things are tasty right off the baking sheet! And they're super healthy. You can dip them in hummus but they are kind of fragile. I would also like to try them in a food dryer (Shelli's suggestion) and at lower temps.
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