Gluten free sugar cookies for a couple people I know….
The premade mix tasted starchy. From the potato starch.
Making my man some celebratory semoule au lait.
Testing out a recipe.
200g semoule fine
1 packet vanilla powder
Turned out great!
I wish cucumbers came in smaller sizes.
Something I didn’t have to cook.
Cucumber, feta, olives, carrot salad, taboule, tarragon and olive oil.
Did I mention I love Mediterranean food?
Pumpkin Spice Cookie Recipe
I only cook for one usually - two, at most - so when I make tzatziki sauce, half a cucumber supplies enough fodder for about 1 pint of sauce. If I used an entire cucumber, it’d be the equivalent of chunky peanut butter. But, you know, tzatziki sauce. So, because I’d peeled the entire cucumber, I stuck it in a tupperwear container and put it in the freezer.
After all, I’m not going to microwave it, I’m just going to let it thaw some weeks from now and then chop it up to make more tzatziki sauce.
High-altitude baking - King Arthur Flour
I may try to make a variation on this using CoffeeMate Pumpkin Spice Creamer….lol.
This is the best guide ever.
The higher the altitude, the lower the air pressure. While this is an excellent environment for training athletes, it is a difficult one for baking recipes. Baking depends on the specific interactions of several kinds of ingredients: flour, leavening, fats, liquid. To complicate things further, individual microclimates vary greatly in the mountains, so the adjustment that works for you may not work for your neighbor down (or up) the road.
These charts are meant as a starting point, to help you convert recipes. Different types of baked goods need different adjustments, and we offer suggestions about where to start further on including adjusting chemical leavens according to altitude and baking cookies at high-altitude. It may take a few tries to get results you’re happy with; if possible, try to adjust only one ingredient at a time, so you can isolate the effect it has. Be sure to keep notes on what you’ve done, and try the smaller adjustments first when a range is given.
Tried to sautée zucchini and yellow squash with olive oil, lemon juice, Mediterranean spiced salt and basil, but I overcooked them and oversalted them.
The tilapia was fine, though.
Wheat Cranberry Pancakes
- 1 cup fresh or dried cranberries (I used dried ones and they became plump)
- 3/4 cup whole wheat flour
- 2 tablespoon sugar (I used 3 packets of Truvia)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups milk
- 2 eggs (I used 8 tbsp Eggbeaters)
- 2 tbsp olive oil
makes about 2 dozen
DELICIOUS DELICIOUS PANCAKES
Quinoa with sautéed peas, yellow onion and slivered almonds.
It ended up very tasty, if not a bit too mushy. I still haven’t perfected the cooking of quinoa.
Angry Rainbow Oatmeal Cookies
I called them Angry Rainbow because I was angry when I made them and putting the M&Ms in the cookies before they bake made them kind of smeared.
Tzatziki Sauce: 1 cup greek yogurt, 1/2 chopped cucumber, 1 tsp minced garlic, 1 tsp lemon juice, 1 tbsp milk, 1 tbsp dill weed or mint (or both), salt and pepper to taste
Chicken: chopped chicken breast sautéed in olive oil and Mediterranean spices
Naan, pita, or flatbread.
French-style (sort of?) taboule.
The Mix, blended: 1 red and 1 green bell pepper, 1 cucumber, olive oil, lemon juice, Mediterranean spiced salt, 1 clove of garlic, 1 small can of tomato paste
Add about 1/2 cup to the water in which you will set the couscous.