I had to look up the spelling of quinoa for this post. I know it looks like it should sound like kwinoah. But it sounds like it should be spelled like keen-wah or, en français, quinois. Parlez-vous flaxois? Continue reading “Flaxoa.”
Actually, this is flax Italian. Flaxagna. Not a linen suit (flax on ya), but lasagna with flaxanzo noodles. Made from, yes, flax seeds and garbanzo beans.
And if you’re still with me, thanks for holding on. Continue reading “Flax Czech.”
I thought I made lasagna a few weeks ago. I didn’t have lasagna noodles, but thought it would be okay to substitute layers of chickpea fusili that I had on hand (and in the cupboard). It had the layered effect, but my husband said it wasn’t lasagna. I think he was teasing. Sort of. He had no complaints regarding the taste, just the title of the recipe.
But sometimes people can’t tolerate regular lasagna noodles. When you’re celiac, the laws on ya are: no gluten. I’m not celiac, but I’m sensitive to processed grains (too close to sugar for this addict).
So this time when I wanted to make lasagna, I decided to try making the noodles. It was an idea I had leftover from making seed crackers but instead of seeds, I used canned chickpeas, flax meal, and a little water. “Water you doing?” you might want to ask, but I thought these three things were up for my task. I was using my noodle as far as I thought. Instead of finding out where they’d be bought.
The pictures at the bottom of this post are what I captured in my phone when I remembered to document what I was doing. As I was working on making my recipe (literally and figuratively), a friend called to see if I’d like to do yoga with her. We agreed to do it at my house and she agreed to test the lasagna for lunch! It was a win win plan for both of us. Especially since she enjoyed the lasagna. She said it wasn’t exactly like traditional lasagna, but it was a good substitute! That works for me. (It might have been more like regular lasagna had I used Italian sausage instead of chorizo.)
The true test will be at dinner this evening. Lasagna, whether or not the laws on ya.
This recipe isn’t in my trial cookbook. Yet. But I think it will be once I tweak it a bit more (e’en). If you’re interested in looking at my trial cookbook, leave me a message and I’ll get you a link to my Shutterfly site. The super special deal for purchasing a photobook with free extra pages and 40% off expires October 18, 2017. That’s today.
I was thinking about impossible to I’m possible. The difference is an apostrophe and a bit of space. Because I play with word sounds and meanings, I find a bit of help in thinking of an apostrophe as A Pause, Trophy. As in: just wait a bit and think it over. Get some space. It can lead to a victory. Instead of impossible, I’m Possible.
I once wrote a poem about the pause, or hesitation:
She who hesitates has gained a tiny bit of wait. Just enough time to think again–a helpful weight loss trait! I gain so much when I count the cost of a mouthful or morsel or bite. And lose the thought of “eat right now” that makes the clothes grow tight! There’s full scale value in counting the cost. For she who hesitates enough will find that she has lost!
This time, when I was looking at the apostrophe, I was thinking of what it stands for. It’s actually taking the place of the “A” in I am! And then I paused to consider A:
The A team, the A game, the Alpha, first things first. It’s what really makes me possible on the best of days or worst. A is for acknowledging the one I ask for help and A is in accepting the answer to my yelp. I liked this thought about the A. It also goes with my plan of awareness, acceptance, and adapting. To realize: Actually, I can!
I’ve been under a bit of stress lately. Along with thoughts of A, I find it helpful to take Omega 3 supplements. They seem to calm anxiety in me without taking away my feelings. I’m not a doctor, or a nurse. I’m an amateur wordsmith who works in verse. I’m thankful for help along the way to I put first things first each and every day.
Last week, I got another notice from Shutterfly.com. They were offering free extra pages in photo books again! I took the opportunity to edit my prototype cookbook. (I used to work as a secretary, so I guess I could consider myself a professional typist!) I changed the size of my sample book to 8×8 inches for a less expensive version. I also took out recipes that could be dangerous to people having trouble with certain foods (rhubarb custard pie, Irish soda bread, Wachtalies, to name a few). I left the biscotti and spice cookie recipes in because I’ve come up with gluten free, dairy free, and no sugar added versions of them that are actually edible.
The deadline for the special was midnight on Sunday but I wasn’t sure what time zone it was in. I finished up and ordered my copies at midnight, Mountain Daylight Time, which was actually 2 a.m. my time. When I woke up enough to check on Monday, I discovered the deadline had been extended to October 18th.
Instead of being irritated, I’m feeling glad for the work I got done. The book is still in the early stages, but if anyone is interested in purchasing a sample copy during the special Shutterfly sale, leave me a comment with a way to get in touch with you. I’ll send you a link to my Shutterfly site.
I do not benefit from the sale of this sample book unless I get feedback about it. Constructive criticism or outright compliments are welcome! I’ll be happy to give credit in the final version! I’m going to be drafting a cookbook proposal soon. I’m looking for the right ring and a bit of encouragement! (By the way, there are no recipes for can’telope in my book.)
I’m trying my hand at a cookbook.
It occurred to me that I could share a recipe here and find out if there’s interest in more (e’en cooking).
This recipe came about when I wanted to have a new emergency food supply stash option (no sugar added, no refrigeration needed, loaded with protein, easy to pack in a purse or a pocket). I found the general idea in The Dehydrator Bible and changed it up to suit me. This has the taste of a chicken dinner complete with stuffing.
In food processor, puree 2 pounds boneless skinless chicken (all fat trimmed) with 1/2 c. onion, 1 teaspoon rosemary, 1/2 teaspoon dried sage, 1 clove peeled garlic, 1/2 tablespoon salt, 1/4 teaspoon black pepper, 1 cup seedless grapes, 1 cup diced dried apples. Put mixture in gallon sized ziplock freezer bag. Snip one corner (about 1/2 inch) and extrude meat mix in lines onto parchment lined baking sheet. Flatten lines to 1/4 inch. Bake at 400F for 20 minutes or until done. Remove from oven. Press each strip with paper towels to squeeze out fat. Return meat strips to cooling rack lined baking sheet and bake at 170F for 2 hours or until dry. Let cool. Store in airtight container. I think this would be good with 1/2 half cup dried cranberries instead of the grapes. (I didn’t have any that weren’t sweetened with sugar.)
What do you think?
The title sounds a little dramatic. What s’more, it might be marshmallow dramatic. But it’s what came to my mind and I’ll stick with it for now. (If at this point you think I’ve totally gone crackers, click this link: s’mores.)
I read an article somewhere lately. I’m not sure where the article was or even where I was at the time, but the gist of it was that people with type O positive blood seem to attract female mosquitoes when they’re searching for a victim. The insult to injury is the mosquito needs the blood to help her produce eggs (which basically means more mosquito bites for me). I ran out of time at that point and my response was, “Oh, mos quit.” Or, mos quit o. Or not. I have O+ blood. I get mosquito bites when other people think there are no mosquitoes around. Those people notice when I leave the area, though, because the female mosquitoes are paying attention to their biological clock as it ticks and they are less picky about blood type when I’m not around.
The type O blood is a bigger problem than that, though. I have been trying to assist some folks with ordering invitations and printed napkins. Type O is coming through there, too. The invitation typo was easily set straight. The font was easy to copy and the missing letter was an I at the end of a word. For no extra charge (other than a little sweat and almost tears), I was able to add the missing “i” so they wouldn’t look like minion or pirate invitations. And the hosts’ last name was spelled correctly.
The second typo might not be as easy to clean up, even though they are napkins. An errant comma gives pause where it doesn’t belong. After 60 years, they who hesitate too much might not get there. Or they might like a little nap on the way. But it looks a little strange and I may end up ordering more (e’en). It’s not worth it to distract people who know about commas from the main event.
I will cut this post a bit short because I’m on my way out the door to help someone else with some projects in her yard. The forecast is calling for sweat. But as long as I don’t focus on the last three letters between meals, I should be okay.
The tears go along with a decoupage project I’m struggling with. The last decoupage project I did was probably forty-eight years ago (give or take a few minutia). I haven’t cried over this project (yet), but I have torn the paper enough to have to rethink how I’m going to achieve success. I may have to rename the project and try a different technique. I have a habit of doing crafts the same way I cook. (If you’ve read my book, you might remember the Tarragon Chicken recipe I was using turned into Marjoram Pork when I discovered I didn’t have the key ingredients as I was attempting to prepare the meal.)
I’ll leave the rest of the story for when I finish it. I’m sorry for any typos that may be in this post.
I had a lovely day today. Fifty five years of age doesn’t seem as old as it used to.
I made banana chick flips (pancakes made with garbanzo beans) for breakfast and someone cleaned up the kitchen after me.
I had pan seared sea scallops for lunch at a restaurant. I like to order things that I’m less likely to cook at home. The restaurant was no sugar added friendly (the waitress knew what was safe and offered alternatives).
Supper was grilled chicken and chopped salad prepared by my hubby. I made the cake and ice cream.
I didn’t take a picture of the ice cream, but I’ll tell you how I made it.
1 can coconut milk, 6 frozen bananas, 1 tsp vanilla extract, 1/2 tsp salt, 1/4cup peanut butter, 1/4 cup cocoa powder. Food processor pulsed until smooth. I put it in a container and then in the freezer. I stirred it after an hour. I stirred it again just before serving. It’s dairy and gluten free. And there’s no added sugar. It’s not diet food. But it worked nicely for a birthday party. The “cake” was good, too.
There was much more to my day than food. And it was all good.