Welcome to my blog - grab your favorite mug and fill it with whatever you like best to drink, pull up a chair, sit back and have a glimpse into my life ...
<><Becky
L.≈prayer that tumors won't return to her eye≈
******* L.≈prayer that he would stop being so angry towards his family≈
******* T.≈was attacked and is having a hard time with things right now≈
******* K.≈family is going through a difficult time right now≈
L.≈they now go to the Toronto Hospital EOM and the other months they go to the Hospital in their Province - PTL!!!!≈
******* M.≈found a home much closer to work≈
*******
Tonight we are trying out a new recipe that I found online (can't remember where I found it now *sigh*). Anyway, I'm really hoping that everyone will like it - with the summer weather coming (and hopefully staying for a while), I'm looking for alternatives to getting our veggies in:
Green Pea Salad
2 cups fresh peas (if using frozen, let thaw)
3 hard boiled eggs, chopped
marble cheese, cubed
2 to 3 large Tablespoons of relish
4 - 5 Tbsp mayo
seasonings (salt & pepper)
add all ingredients into a bowl.
stir to combine the ingredients.
salad is supposed to be creamy so add more mayo if needed.
This morning I was up and out of the house by about 7:30 today (probably not an early morning for most ... but it is for me, lol). When I got home from my quick errand, I made up a batch of Basic Blender Brown Rice Muffins - these are sooooooo good and so easy to make (and they don't even taste Gluten Free ). I've made these many times now and every time the kids are so happy. Like the name of them implies, this is a basic muffin that you can leave the way it is or you can play around with it (today I added some cinnamon to the batter) - some things that I have done with this recipe are:
add 1/4 cup of batter to the muffin cup, add a small scoop of your favourite jam and then another 1/4 cup of batter to cover the jam. Bake as usual.
I've added coconut and craisins to the batter
Today I added cinnamon
The recipe calls for soaking the rice - today I used left over brown rice from supper last night (it made the batter a bit thicker than it is when the rice is soaked)
The possiblities are pretty much endless with this recipe.
Basic Brown Rice Blender Muffins
RICE
1-1/2 cups brown rice
6-cups water
MUFFIN BATTER
1 cup milk
3 eggs
1/3 cup vegetable oil
1/3 cup honey or sugar
1/2 teaspoon salt
1/2 cup cornstarch
1 tablespoon baking powder
Measure the brown rice into a bowl. Add the water. Cover and allow the rice to soak for 8 to 36 hours. Keep in the fridge for prolonged soaking. If you soak the rice overnight it is ready for to be used for muffins at breakfast.
Preheat the oven to 400°. Coat 2-dozen standard sized muffin cups with nonstick cooking spray. Set aside.
When you're ready to prepare the muffins drain off the water. Put the moist rice into a blender. Add the milk, eggs, vegetable oil and honey (or sugar). Process the rice for 3 full minutes, or until it's ground as finely as cornmeal. It will thicken somewhat as the bits of rice become smaller and smaller.
Add the salt, cornstarch and baking powder. Process again until smooth. Compared to most muffin batter the mixture will seem watery. Don't worry. That's just the nature of this recipe.
Fill the muffin cups half full. Bake at 400° for 18 to 20 minutes. The muffins will be nicely peaked and golden brown when done.
Makes 24 muffins or 2 dozen.
***NOTE***
If you don't have brown rice, then feel free to use white rice instead. Instant rice won't work.
Tonight I have definitely been taken out of my comfort zone. Don and I had been prepping supper (we had french fries and chicken nuggets - all homemade) when our Pastor called and asked if Don had forgotten about the Board Meeting tonight (which we both had) ... so off to the Church he goes.
Don had cut all of the potatoes up for french fries, we were just waiting for the oil to heat up. Now, this is something that we don't eat a lot of so we don't have one of those fancy deep fryers - we use our dutch oven on the stove top. This is usually a task that is left for Don - I had been splattered in my eye with hot oil when I was a kid and now I'm a little skittish around it. However, the kids and I were really looking forward to having the fries - so I stepped out of my comfort zone and cooked them up, the kids assured me that they tasted very good.
I also tried a new recipe tonight - Gluten Free Chicken Nuggets. Other than the prep work, which takes a bit of time, these are sooooooo easy to make and both the kids really liked them. They even voted them to be a make again meal!!!!!! (very high praise from my kids, lol). It had been a really long time since we had had chicken nuggets, so when I found this recipe ( http://www.recipezaar.com/Gluten-Free-Chicken-Nuggets-Easy-298085 ) I knew that I had to give them a try and I'm really glad that I did.
Finished Crochet List of 2009:
≈ Wasp Nest - 2
≈ Double-thick Diagonally Crocheted Potholder - 8
Emergency Rations
≈ 3 cups rolled oats
≈ 2 1/2 cups powdered milk
≈ 1/2 package lemon or orange gelatin
≈ 1 cup sugar
≈ 2 Tablespoons honey
≈ 3 Tablespoons water
* Place oats, powdered milk and sugar in a bowl.
* Add water to honey and bring to a boil.
* Dissolve gelatin in honey/water mixture and add to dry ingredients.
* After mixing well, add additional water (a teaspoon at a time), until the mixture is barely moist enough to be molded.
* Shape into two bars.
* Dry the bars in the oven under low heat, wrap in foil & place them in a covered container for indefinite storage.
* Each bar contains sufficient food for one day.
* You can eat the bar dry or cook it in about a pint of water.
). I've made these many times now and every time the kids are so happy. Like the name of them implies, this is a basic muffin that you can leave the way it is or you can play around with it (today I added some cinnamon to the batter) - some things that I have done with this recipe are:
