Just bottled my hard cider. 1 gallon is sparkling and dry, one gallon with brown sugar is sparkling and a bit sweetened (2pkg truvia) and the rest 3/4 gallon were bottled and set aside as wine, with fermentation stopped and sweetening with 2T wine sweetener. The wine bit had star anise in it so I am curious if the flavour comes thru at all. We shall see- I plan to let it age a year. A few weeks to carbonate the rest and then I can give it a try...
Sunday, September 8, 2013
Posted by Geosomin at 3:28 PM
Sunday, June 23, 2013
Yesterday was my brother's birthday. I was tasked with the cake. His wife and a few of his friends are gluten free and dairy free so I took up the challenge and made what is quite honestly one of the best cakes I have ever had *period* and my first attempt at gf df chocolate cake. You should make this soon. You won't regret it.
This cake is super easy and makes a nice light chocolatey cake that reminded me of a cake my mum used to make all the time. I doubled this recipe to make two 9 inch round cakes and layered them with chocolate mocha icing (below). Mmmmm.
1/2 c cocoa (sifted to remove lumps)
1 c sugar
1/2 t salt
2 heaping t baking soda
3/4 t guar gum (critical ingredient)
5 T cooking oil
1 T vinegar
1 t vanilla extract
1 c water
Mix all dry ingredients in a bowl to remove lumps. In another bowl, mix all the wet together with a whisk. Add all liquid ingredients and mix well. Bake in greased and floured 9" square pan lined on the bottom with waxed paper, at 350 F for 30 - 35 minutes or until toothpick inserted comes out clean.
Posted by Geosomin at 9:00 AM
Thursday, June 6, 2013
Sweet Potato Hummus.
Oh...it's good people....
Now if you'll excuse me I have a bowl of hummous to drown in.
Posted by Geosomin at 12:14 PM
Tuesday, May 28, 2013
Trying to be a bit healthier lately, so I thought of something that I figured would taste good together and winged it to make up these muffins in my head and they are pretty good if I do say so myself
1 3/4 c flour (3/4 whole wheat if you have it...I think it'd be too dense if it was all whole wheat)
1 T baking powder
1/2 t salt
2 t pumpkin pie spice
1 t vanilla
1/3 c chopped toasted pecans
1 c almond milk
1 cup cooked pumpkin puree
1/4 c oil
Toast the pecans and chop them roughly. Mix all the wet together and stir in spices, salt and bran and toss in pecans. Then add remaining dry and stir until just mixed. Bake at 375 for about 20 minutes until a toothpick comes out clean. Makes 12 healthy and tasty muffins. Next time I will be replacing the oil with coconut oil and tossing in some chia seeds or maybe some raisins or dates. If you want to be uber healthy you can cut back on the oil but I have found that if you don't have a bit of fat in a muffin they don't keep well for more than a few days unless you freeze them. The pumpkin really moistens them up and compensates for the bran. If you are baking for a larger horde than by all means swap out oil for greek yogurt, but for just J and I, if I want them to keep more than a day or so and not get that "off" muffiny softiness (bleh) a little fat helps keep the muffins fresh.
Enjoy! I am :)
Posted by Geosomin at 7:23 AM
Monday, April 8, 2013
It was a tasty wekend. For breaky/brunch we had this baked oatmeal recipe I made with blueberries and it was fantastic!
Then, last night we had a lazy evening of time so I made a meal that wasn't elaborate but required cooking time: Greek stuffed chicken breast and greek roasted potatoes. I had just made lemoncello and so I had 2 c of freshly squeezed lemon juice so I tried to think of ways to use it up. This worked deliciously.
First I peeled and sliced a few (3?? can't quite recall...) potatoes in to wedges and parboiled them in salty water for 15 minutes and drained them. While doing that I started on the chicken and turned the oven up to 375 F.
For the chicken, I took 2 chicken breast and pounded them out nice and thin and then layered a mixture of 1/3 c crumbled feta, 1/2 c spinach, 3 diced mushrooms, 2 green onions, 1 t minced garlic and 2 t pesto on top of them. I rolled them up and used a few toothpicks to keep them shut and put them in a little baking dish sprayed with Pam (lots of juice cooks out with this so you need something other than a baking sheet to not make a mess and keep the chicken from drying out). Then I poured about 1/4c lemon juice over them (adjust to your own taste) and sprinkled a few more mushrooms, red onions on top and put them in to bake for 20 minutes. I took the drained potatoes and tossed them with some drizzles of chipotle olive oil, pepper and italian seasoning and more lemon juice to coat and put them spread out in a pan and into the oven with the chicken. After 20 minutes I flipped the potatoes and put 1/3 c shredded mozza onto the chicken and baked it all for another 20 minutes. Then I took the chicken out to sit a bit, flipped the potatoes and let them bake another 5 minutes until they started to get nice and crispy while I prepped the chicken on the plates.
Results were so good I forgot to take a picture. Yummy and easy peasy... :)
Posted by Geosomin at 7:50 AM
Thursday, March 14, 2013
Everyone I mention these muffins to keeps mentioning they want one. I made them up after having leftover pumpkin on the weekend and they turned out well. Luckily I could remember what I put in them and after making them a few more times (we've been inhaling them in mass quantities), I've written the recipe down so I don't forget. After eating one people keep saying they want the recipe...so here ya go. J and I love them. This recipe makes 12 muffins.
In a big bowl, mix well:
1/4c coconut oil (melted) or regular canola oil
1/4 c water
1 c grated carrot
1 c pureed pumpkin
2/3 c brown sugar
1/4 t salt
1 1/2t pumpkin pie spice (OR 1/2 t each of cinnamon, ginger and cloves)
1/2c chopped walnuts of pecans (whatever you have around -I bet pumpkin seeds would be good too)
In a separate bowl, mix and then stir in to the wet stuff until just mixed:
3/4c multigrain flour
3/4c white flour
1/2t baking soda
2 t baking powder
Bake at 350 for ~20 minutes until a toothpick comes out clean. Don't overbake them...and enjoy!
Posted by Geosomin at 7:41 AM
Thursday, February 28, 2013
I get ideas from watching food tv...Lately, when J works late I have been watching Diners, Drive-ins and Dives...and one place in Maine made fish cakes in a way I had never heard of. With potatoes and salted fish...then they deep fried them...they looked amazing.
My dad catches fresh fish up north where he lives and he and his friends smoke it up sometimes...and it is drop dead fresh and insanely delicious. I love it but there is only so much smoked fish you can have, and J is really not a fish fan, so I usually just nibble away at it...and I got to thinking that I still had half a fillet of smokey deliciousness in my freezer on the way home today...and I decided to Saskatchewanify a US classic in a healthy way: smoked lake fish potato cakes.
So, I boiled up a large potato and once it was soft I fork mashed up the potato with a glug of milk. Then I added about 1/2 t of crushed garlic, pepper, dill and a bit of salt. Then I flaked up the fish (~1/4c flaked) and added it in and mixed it all up with my hands and added half a beat egg and 2 T bread crumbs to hold it all together.
Then I made the smush into 2 small patties and dipped them in the remaining half egg and coated them with about 1/4 c more bread crumbs and popped them onto a hot nonstick pan with a spray of Pam just to crisp them up on both sides. I could have baked them to crisp them up better....but it was late and I was starving. :)
Posted by Geosomin at 6:03 PM