Food!

I have been experimenting in making an oatmeal square that could substitute for breakfast when I run out of money, cereal & milk. As I am on a yeast free diet, (which means no sugar or wheat) this is the result. It might even be healthy!

1/4 C oats
1/2 C ground flax
1/4 C pumpkin seeds ( or nuts or fruit of your choice)
1 C spelt flour
3-4 tsp of powdered milk (not sure it makes any difference though)

1/2 C melted butter (haven't tried oil yet)
1/4 C Agave Nectar
1/2 C water (or milk & eliminate the powdered milk above)
1/2 tsp Mapeline (Maple extract for those not in Canada - or vanilla)

Mix dry ingredients, thoroughly mix in the melted butter, then mix in the remaining liquids (which you mixed together in the measuring cup).

Bake at 375 F for about 20 minutes, cut, cool and enjoy!

*****

As for Sibu, I still don't know where the chip is, my friend with the car has been sick. However, I either moved the chip and then the spot where it was just decided it was a pimple, or it was just a  pimple to start with. The end result is the lump is gone and so is the redness.

I will have him scanned in the fall when he goes for his shots to see where the chip is though.

Have a good day all.

Really Good Recipe!

I am the first to admit that I am not a very good cook. I certainly have no sense of timing to get a meal ready all at the same time. If I have to cook for more than myself, it can be even worse. I think most of it is just being out of practice, I used to be able to pull off decent meals for 4 on a regular basis. Now? Not so much!

I am one of those cooks that takes measurements as a guideline and ingredients as suggestions. Recipes always call for something I am allergic too, so I just ignore that part, or find something to substitute. This tends to make for some interesting meals and if I try to repeat one that turns out well, it makes for yet another interesting meal ;)

Keeping all that in mind, I have found a recipe that I haven't managed to screw up yet, so I thought I would share it with all of you. From RecipeZaar:

Mediterranean Chicken Breasts


Ingredients

1/2 cup pecorino romano cheese, grated
1/4 cup dry breadcrumbs
1 teaspoon dried basil
1/4 teaspoon dried garlic
1/4 teaspoon paprika
1/4 teaspoon sea salt or salt, to taste
1/4 teaspoon fresh ground black pepper or fresh ground black pepper, to taste
3 tablespoons olive oil
6 large boneless skinless chicken breast halves (about 2lb/1kg)

Directions

Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.


Now, I didn't make it for 6 people, I made it for me...so... I guessed at the proportions and I didn't have breadcrumbs or the correct cheese, I used cracker crumbs and parmigiana. Neither are big changes and it tasted heavenly! I have made it twice with chicken and once with pork chop and although it is good with pork, it is best with the chicken.

Of course someone that is a good cook, will have more luck removing the fillet (in order to remove the last scraps of skin and the tendon thingy that the butchers never take out) and then not overcooking it while under cooking the rest of the breast ;{

Have a good day all.

Recipe (not for the faint of heart)

While visiting Jay's blog the other day, I made reference to my recipe for Chicken with bacon gravy. It is fattening as hell, but oh so tasty! I thought about making it (and I still might) then I thought that at least I could post the recipe. I then had a blogger that reads the Cynical Bastard drop in looking for the recipe, so here it is Fiwa:

CHICKEN WITH BACON

1/3 c All Purpose Flour
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme

2 large chicken breasts, halved
8 slices bacon

GRAVY

2 Tbsp Reserved flour mixture
2 x 1/5 oz chicken bouillon cubes
1.5 cups boiling water

Mix flour, salt, pepper & thyme together in paper or plastic bag.

Add two chicken pieces at a time. Shake to coat. Save flour that is left.

Put bacon in frying pan with floured chicken. Cook on low heat for 30 minutes. Turn and cook 30 minutes more until tender. Put cover askew on pan, not on tightly, while cooking. Transfer chicken to platter. Keep warm while making gravy. Serves 4.

GRAVY: Add reserved flour mixture to very crisp bacon in frying pan. Stir until white colour disappears. Add a bit of butter of margarine if necessary.

Dissolve bouillon cubes in boiling water. Stir into bacon-flour mixture until it boils and thickens. Loosen any bits on bottom of pan. Makes 3 cups crunchy gravy.

*****

Now, I like my bacon crisp, not burnt and I use skinless boneless breasts, so I tend to cook the bacon, set it aside, then cook the chicken in the same pan. That also allows the bacon to cool enough that you can break it up to pieces without burning your fingers, when you put it back in the pan to make the gravy part. I suppose, if you wanted to cut calories, you could use a separate pan and not use the bacon grease for the gravy, use Pam or whatnot, but it kind of defeats the purpose. Those that are watching their weight, will have to decide for themselves, or they can just put in some more time at the gym or whatever it is that skinny people do ;)

Have a good day all!

Recipe Sharing

You all seemed to want me to send you pretzels the other day, so I thought it would be easier to share the recipe I have. Now this is for a breadmaker, so if you don't have one, run out and get one! Otherwise you have to activate the yeast with warm water and the sugar. Once it is foamy add the flour and the the other liquid. (consult a real baker, or read the instructions on the yeast package -I dunno)



1 cup beer (or water)
1 tbsp butter
2 tbsp sugar
1 tsp salt
3 cups (U.S.) white flour* (Canada ) 2-3/4 cups
3/4 tsp yeast

Glaze: 1 egg, lightly beaten with 1 tbsp water.

Coarse salt or sesame seeds

* In U.S. use Bread Flour; in Canada use either Bread Flour or All-Purpose Flour.
U.S. flour is milled differently or something.

-measure first 6 ingredients into baking pan as listed
-insert into baking chamber and select "dough/pasta"
-when cycle complete, remove dough to a lightly floured surface. If necessary knead in enough flour to make dough easy to handle.
-roll into a 14" X 9" rectangle
-with sharp knife cut into approx 18 14" X 1/2" strips
-gently pull each each strip into rope 16" long
- shape into pretzel: lay middle of pretzel on greased baking sheet with ends in opposite hands; cross about 1/2 way up and lay it down with the ends overlapping the curved middle section at the bottom.

DO NOT LET RISE **

combine egg & water, brush on pretzels and sprinkle with course salt or sesame seeds.

Bake at 350 F for 18 to 20 minutes or until done. (if using two trays, switch positions half way)


Mix up some mustard and a bit of mayo to make a great dip for them and enjoy!

** if you want to let them rise, you will have to drop them in simmering water (for about a minute or so) with a bit of baking soda in it to stop the rising.

My personal observations...I have yet to find a way to keep them for more than one day if I salt them. I have tried a number of storage ideas and yet the salt melts and makes them a bit soggy.

You can freeze the dough before you glaze & salt it, if you are not serving a bunch of people. That way you can cook only a few at a time and they will always be fresh.

********

Well, I am only old enough to be a mother to a few of my readers :) That is good to know. I don't have anyone young enough to corrupt reading my blog either by the looks of things.

Have a good day all!