tag:blogger.com,1999:blog-67241374187395985062024-03-05T08:41:29.650-08:00The Ideal Way to CookMaureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6724137418739598506.post-65461231837577413922010-05-27T06:40:00.000-07:002010-05-27T06:51:13.562-07:00Grilled Potato Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT23rkS2OXg8cXmEEr4RnMjU6OEHruXT59CELzCQXtXp0a3Ey7xSNzLmArMhQ86KLYkmTRufO4pOEYd7p7XLbwmsLT8O9pliQRY_36wR-FOaE8vLXkIWwQKH6VevMUtLdts0xfFuYCpoEK/s1600/4080576057_9ebf06a46f.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475945192479096594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT23rkS2OXg8cXmEEr4RnMjU6OEHruXT59CELzCQXtXp0a3Ey7xSNzLmArMhQ86KLYkmTRufO4pOEYd7p7XLbwmsLT8O9pliQRY_36wR-FOaE8vLXkIWwQKH6VevMUtLdts0xfFuYCpoEK/s400/4080576057_9ebf06a46f.jpg" /></a><br /><div></div>From: <strong><span style="color:#3333ff;">"The Ideal Way to Cook: Food for Thought",</span></strong> by Addie Daabous<br /><br /><strong>INGREDIENTS:</strong><br /><p>8 medium potatoes </p><p>olive oil</p><p>1 cup mayonnaise</p><p>1 cup green onions</p><p>1 cup celery</p><p>1 cup radishes</p><p>1 cup peas</p><p><strong>DIRECTIONS:</strong></p><p>Chop potatoes into cubes. Toss with a bit of olive oil and wrap in aluminum foil, folding to seal completely.</p><p>Place on barbecue on medium-hot grill. Turning occasionally, cook for 25-30 minutes until potatoes are tender when pierced.</p><p>Toss potatoes in large bowl with mayonnaise, chopped green onion, celery, radishes and thawed frozen peas. Serve immediately or refrigerate until ready to serve. Serves 12.<br /><em></em></p><p><em>Photo: by</em> <a title="Link to www.WorthTheWhisk.com's photostream" href="http://www.blogger.com/photos/27836576@N02/" name="Account name" rel="dc:creator cc:attributionURL">http://www.blogger.com/photos/27836576@N02/</a> </p>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com1tag:blogger.com,1999:blog-6724137418739598506.post-49841976635111850432010-04-14T10:36:00.001-07:002010-04-14T11:28:21.926-07:00"Delish" Veggie Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zw92gI4DMSHfhH6ZYjgb3A0Mud4ohoOSZ1YDnF3sIVWpC1I01t4HHc4Et3wOtHwX7gyhZYVxG_jhSuvXKEyDxCGobdqkLPXLOB_JH6KetlOB4_q_axtz0WLE5fTr5wJAtv8FHaOWZf8u/s1600/veggie+lasagna.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 333px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460057508797873154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zw92gI4DMSHfhH6ZYjgb3A0Mud4ohoOSZ1YDnF3sIVWpC1I01t4HHc4Et3wOtHwX7gyhZYVxG_jhSuvXKEyDxCGobdqkLPXLOB_JH6KetlOB4_q_axtz0WLE5fTr5wJAtv8FHaOWZf8u/s400/veggie+lasagna.jpg" /></a><br /><div><strong><span style="color:#000099;">INGREDIENTS</span></strong><strong><span style="color:#000099;"></span></strong><br /><br />1 lb. spinach, washed/stemmed or 2 pkg. frozen, defrosted</div><div>1/4 cup butter</div><div>2 cloves garlic, finely chopped</div><div>1 onion, finely chopped</div><div>1 lb. (500 g) mushrooms, sliced</div><div>1/4 cup flour</div><div>2 cups milk</div><div>2 teaspoons basil</div><div>1 teaspoon oregano</div><div>3/4 cup parmesan cheese, grated</div><div>salt and pepper to taste</div><div>3 cups tomato sauce</div><div>12-16 lasagna noodles, ready-to-use</div><div>1 cup mozzarella cheese, grated</div><div>1/2 cup parmesan cheese, grated<br /><br /><strong><span style="color:#000099;">DIRECTIONS</span></strong><strong><span style="color:#000099;"></span></strong> <strong><span style="color:#000099;"></span></strong><span style="color:#000000;"><br /><br />Cook fresh spinach. Drain any water, chop and set aside. If using frozen, defrost, squeeze out water, chop and set aside.<br /><br />Melt butter in large pan on medium heat. Saute garlic and onion until softened, about 2 minutes. Add mushrooms and cook 1-2 minutes until lightly browned. Add flour and cook, stirring for 1 minute. Add milk, stirring constantly. Bring to boil. Lower heat and simmer sauce 1-2 minutes. Add basil, oregano, parmesan and spinach. Season to taste. Add vegetables.<br /><br />Preheat oven to 350 degrees. Spread tomato sauce on bottom of 12" x 8" (3 L) pan. Cover bottom with noodles, add vegetable sauce, repeat noodle layer, finishing with vegetable sauce. Sprinkle mozzarella and parmesan on top.<br /><br />Bake for 45 minutes or until cheese is bubbly.<br /><br />Serves 6.<br /><br /><em>Photo</em>: <a title="Link to rachel_bernadette's photostream" href="http://www.flickr.com/photos/rachelsview/" rel="dc:creator cc:attributionURL" name="Account name">rachel_bernadette</a> </div></span>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com1tag:blogger.com,1999:blog-6724137418739598506.post-5856638213390904132010-03-14T11:07:00.000-07:002010-03-14T11:23:51.511-07:00Banana Bran Breakfast Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcybzGxzI2dL5JLF-OmaFln-KwlI9ZMY1dBOAYUq5DvJ2shF17qF4IyBKNP9IIRLPDnzI017veJctlEcHfiLT1ps1HWVrnl8ffAYUFponevW20juJo3zkrXx7_O3JJy6zZmBkg1ncsLLxj/s1600-h/3289043066_d957fca4b2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448554233042059506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcybzGxzI2dL5JLF-OmaFln-KwlI9ZMY1dBOAYUq5DvJ2shF17qF4IyBKNP9IIRLPDnzI017veJctlEcHfiLT1ps1HWVrnl8ffAYUFponevW20juJo3zkrXx7_O3JJy6zZmBkg1ncsLLxj/s400/3289043066_d957fca4b2.jpg" /></a><br /><div><strong><span style="color:#000099;"><em></em></span></strong></div><span style="color:#000099;"><strong><em>Recipe from</em> "The IDEAL WAY to Cook: Food for Thought."<br /></strong><em></em></span><br /><span style="color:#000099;"><em>Delicious plain or toasted and stays moist for days.</em></span><br /><span style="color:#000000;"><em></em></span><br /><strong><span style="color:#000099;">INGREDIENTS:</span></strong><br /><span style="color:#000000;"></span><br /><span style="color:#000000;">3/4 cup wheat bran</span><br />1 cup all-purpose flour<br />3/4 cup whole wheat flour<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />pinch salt<br />1 teaspoon cinnamon<br />1 cup soured milk or buttermilk*<br />3/4 cup brown sugar<br />1/3 cup melted butter<br />2 eggs<br />3 ripe bananas, mashed (about 1 cup)<br />2 tablespoons orange juice<br />1 tablespoon orange peel, grated<br />1/2 cup raisins or dried cranberries (optional)<br />1/2 cup chopped walnuts (optional)<br /><br /><strong><span style="color:#000099;">PREPARATION:</span></strong><br /><br />Preheat oven to 350 degrees. In a large bowl, stir together bran, both flours, baking powder, baking soda, salt and cinnamon. Set aside.<br /><br />In a medium bowl, beat together soured milk, brown sugar, butter, eggs, bananas, orange juice and peel. Fold into dry ingredients just until moistened. Stir in raisins and walnuts and spoon batter into a greased 9" x 5" loaf pan.<br /><br />Bake for 55-60 minutes or until toothpick comes out clean.<br /><br />*To sour milk, combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk.<br /><br /><div><strong><em><span style="color:#000099;">Photo: <a title="Link to .j.e.n.n.y.'s photostream" href="http://www.flickr.com/photos/jlhbrown/" name="Account name" rel="dc:creator cc:attributionURL">.j.e.n.n.y.</a> </span></em></strong></div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com0tag:blogger.com,1999:blog-6724137418739598506.post-34440368748047073192010-02-23T09:52:00.000-08:002010-02-23T10:09:16.549-08:00Asparagus, Salmon & Rice Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6WbJRTKzRcOfVnLK50Qgf7Co-TVVtyOm307zS5oQDWFckviDSfUQDr4IYYn9EV4h2oNRhaU7DVDGJqfOvw8l0HgPYLPIQeqlsSl9MdZHSMDdVwPtDnBu3SF38p-FB8SURVKGD9BmWJ99/s1600-h/3063886877_169efa21f8.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441498738245617138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6WbJRTKzRcOfVnLK50Qgf7Co-TVVtyOm307zS5oQDWFckviDSfUQDr4IYYn9EV4h2oNRhaU7DVDGJqfOvw8l0HgPYLPIQeqlsSl9MdZHSMDdVwPtDnBu3SF38p-FB8SURVKGD9BmWJ99/s400/3063886877_169efa21f8.jpg" /></a><br /><div><span style="color:#000099;"><strong><em>Excerpt from</em></strong> <strong>"The IDEAL WAY to Cook: Food for Thought", <em>by Addie Daabous.</em></strong></span></div><div><em><strong><span style="color:#000099;"></span></strong></em> </div><div><em>You may prepare early in the day and refrigerate before baking.</em></div><div><em></em> </div><div><em><strong><span style="color:#333399;">INGREDIENTS:</span></strong></em></div><div><strong><em><span style="color:#333399;"></span></em></strong> </div><div><span style="color:#000000;">1/4 cup butter</span></div><div>1 onion, chopped</div><div>2 cloves garlic, minced</div><div>3 tablespoons flour</div><div>1 1/2 cups milk</div><div>1/2 cup dry white wine or milk</div><div>1 teaspoon salt</div><div>1/4 teaspoon pepper</div><div>3 tablespoons fresh dill, chopped</div><div>2 teaspoons lemon rind, grated</div><div>2 cups brown rice, cooked</div><div>1 pound asparagus, trimmed and halved</div><div>4 salmon fillets, skinless (4-6 ounces each)</div><div>3/4 cup whole wheat breadcrumbs</div><div> </div><div><strong><em><span style="color:#000099;">PREPARATION:</span></em></strong></div><div><strong><em><span style="color:#000099;"></span></em></strong> </div><div><span style="color:#000000;">In pan, melt 3 tablespoons butter. Add onions and garlic; cook until softened. Stir in flour; cook without browning for 1 minute. Whisk in milk, wine, salt and pepper; bring to boil, whisking constantly. Reduce heat and cook, stirring until thickened. Remove from heat; stir in dill and lemon rind. Set aside.</span></div><div> </div><div>Spread rice in 8" x 11" dish. Top with single layer of asparagus crosswise. Drizzle with half of the sauce. Arrange salmon over asparagus; drizzle with remaining sauce.</div><div> </div><div>Melt remaining 1 tablespoon butter and toss with breadcrumbs; sprinkle over top. Bake at 375 degrees for 30 - 35 minutes or until golden and bubbly. Let stand 10 minutes before serving. </div><div> </div><div>Serves 4 - 6.</div><div> </div><div><em>Photo</em>: <a title="Link to kimberlykv's photostream" href="http://www.flickr.com/photos/kimberlykv/" rel="dc:creator cc:attributionURL" name="Account name">kimberlykv</a> </div><div> </div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com1tag:blogger.com,1999:blog-6724137418739598506.post-53528167639044780872010-02-15T09:34:00.000-08:002010-02-15T10:00:53.098-08:00Chocolate Applesauce Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fRGLe5WwAcA1gRNU-ZbHvHaL_uaoaK7vnNQJwkCL_h1p5rIaVcbmNx9dWi24WPn92d4o9G4T3izvcJ0YmbYngSt_BusFbnsKw2bnMgYfHgy0R8ke8AfRR9SFI46Xy3IJcAE0vOYi6zwv/s1600-h/110294234_6f3695a78f.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5438528551741731858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fRGLe5WwAcA1gRNU-ZbHvHaL_uaoaK7vnNQJwkCL_h1p5rIaVcbmNx9dWi24WPn92d4o9G4T3izvcJ0YmbYngSt_BusFbnsKw2bnMgYfHgy0R8ke8AfRR9SFI46Xy3IJcAE0vOYi6zwv/s400/110294234_6f3695a78f.jpg" /></a><br /><div>1 1/2 cups sugar</div><div>1/2 cup oil</div><div>2 eggs</div><div>2 cups flour (half all-purpose/half whole wheat)</div><div>1 1/2 teaspoons baking soda</div><div>1/2 teaspoon salt</div><div>1/2 teaspoon cinnamon</div><div>2 tablespoons cocoa</div><div>2 cups unsweetened applesauce</div><div>1 banana</div><div>2/3 cups semi-sweet chocolate chips</div><div> </div><div> </div><div></div><div></div><div></div><div></div><div>Preheat oven to 350 degrees. Beat together all ingredients, except chocolate chips, for approximately two minutes. Fold in 1/3 cup chocolate chips.</div><div></div><div>Pour batter into a bundt pan. Sprinkle 1/3 cup chocolate chips mixed with two tablespoons brown sugar on top. Bake for 50 minutes. If you prefer to use a 9 x 13 cake pan, bake for 30 to 40 minutes.</div><div></div><div><span style="color:#000099;"><blockquote><p><strong><span style="color:#000099;">IDEAL TIP</span>:<br /><br />Grease and flour pans? When a chocolate cake requires greasing and flouring<br />the pans, try using cocoa instead of flour. When the cake is done, there will be<br />no white flour residue on your cake and it adds flavour. </strong></p><p><span style="color:#000000;"></span>Photo: <a title="Link to Tracy Hunter's photostream" href="http://www.flickr.com/photos/tracyhunter/" rel="dc:creator cc:attributionURL">Tracy Hunter</a><br /></p></blockquote></span></div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com0tag:blogger.com,1999:blog-6724137418739598506.post-51548806186892443802010-01-15T08:08:00.000-08:002010-01-15T09:21:59.223-08:00Garden Pasta Toss<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnsR6Ioxt-vrDMCnosDAZpIAH14P_HFNOpBfUb4rES-rjTonF0WNx5YOGM1QmK7z-9qb0gmTzIMTXx6o4IIkmphOpnKzcz6E1H3yf1iYk-qi_fdABE_v8WZgvaT7qzXXRs_X-mQDmKWGS/s1600-h/2528005054_42381ea184.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416610929183591714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnsR6Ioxt-vrDMCnosDAZpIAH14P_HFNOpBfUb4rES-rjTonF0WNx5YOGM1QmK7z-9qb0gmTzIMTXx6o4IIkmphOpnKzcz6E1H3yf1iYk-qi_fdABE_v8WZgvaT7qzXXRs_X-mQDmKWGS/s400/2528005054_42381ea184.jpg" /></a> <strong><span style="color:#330099;"><em>From</em> "The IDEAL WAY to Cook: Food for Thought".</span></strong><br /><br /><em>For the adventurous, add slivered sun-dried tomatoes to sauce just before serving.<br /></em><br /><p><strong><span style="color:#330099;">IDEAL TIP:</span></strong><br /></p><em><blockquote><p><em>To prevent burning butter, add a little olive oil. The combination will<br />keep the butter from burning.</em></em></p></blockquote><p>3/4 lb. fettucine pasta<br />1 tbsp. butter</p><p>1 tbsp. vegetable oil<br />1 cup thin carrot sticks</p><p>1/2 cups broccoli florets</p><p>1/2 red pepper, cut in strips</p><p>2 cloves garlic, chopped</p><p>1 tbsp. finely chopped fresh parsley</p><p>1 tbsp. finely chopped fresh basil </p><p>1/2 tsp. salt, or to taste</p><p>2 tbsp. orange juice</p><p>1 tsp. grated orange peel</p><p>1 1/2 cups milk</p><p>1 tbsp. cornstarch</p><p>2 tbsp. parmesan cheese, grated</p><p>1 cup cherry tomatoes</p><p>1/2 cup mozzarella cheese, diced</p><br /><p><strong><span style="color:#333399;">PREPARATION:</span></strong><br /></p><p>Cook pasta according to directions. Meanwhile, in large frying pan, heat butter and oil. Add carrots, broccoli and red pepper and cook over medium heat for 2 minutes. Add garlic and cook for 1 minute.</p><p>In medium bowl, combine herbs, salt, orange juice, peel, milk and cornstarch, blending well. Pour over vegetables, bring to a boil and simmer for 1 to 2 minutes or until slightly thickened. Stir in parmesan.</p><p>Toss sauce with hot pasta and tomatoes. Serve in pasta bowls and sprinkle each with diced mozzarella. </p><br /><em>Photo credit</em>: <a title="Link to Lachlan Hardy's photostream" href="http://www.flickr.com/photos/lachlanhardy/" rel="dc:creator cc:attributionURL">Lachlan Hardy</a>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com2tag:blogger.com,1999:blog-6724137418739598506.post-21805337341054896462010-01-06T06:00:00.000-08:002012-10-11T08:49:35.236-07:00The IDEAL Best Brownies<a href="http://www.flickr.com/photos/gracessweetlife/8058076519/" title="Espresso Chocolate Brownies from Grace's Sweet Life by GracesSweetLife, on Flickr"><img alt="Espresso Chocolate Brownies from Grace's Sweet Life" height="317" src="http://farm9.staticflickr.com/8316/8058076519_3b11bfd63c.jpg" width="500" /></a><br />
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1/2 cup butter</div>
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1 cup sugar</div>
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2 eggs</div>
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1 tsp. vanilla</div>
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1/3 cup unsweetened cocoa</div>
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1/2 cup flour</div>
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1/4 tsp. salt</div>
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1/4 tsp. baking powder</div>
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Preheat oven to 350F. Grease/flour an 8 inch pan. In large saucepan, melt butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in cocoa, flour, salt and baking powder. Spread into prepared pan. Bake in oven for 25-30 minutes. Do not overbake.</div>
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Make frosting: frost brownies while warm.</div>
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<strong><span style="color: #000099;">FROSTING:</span></strong></div>
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<span style="color: black;">3 tbsp. butter, softened</span></div>
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3 tbsp. unsweetened cocoa</div>
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1 tbsp. honey</div>
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1 tsp. vanilla</div>
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1 cup icing sugar</div>
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Mix to make frosting.</div>
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<em>Photo:</em> <a href="http://www.flickr.com/photos/gracessweetlife/8058076519/">GracesSweetLife</a><br />
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Grace Langlois</div>
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Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com1tag:blogger.com,1999:blog-6724137418739598506.post-60266512361921142812009-12-21T05:00:00.000-08:002009-12-21T11:21:21.314-08:00Dan's Hearty Brunswick Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDVQJeyWX71TzwNEKaGATkRFrV-jo0qp_4IASanCA6gYJdeT35HVw3Zs1S5nLaCnKPIRx-5MDAC18VCjowVjuMKJSwOMy1U_mAcaNDwUSCrdI5C-c6okC0WwKoT_ecKDUH3nO7HwbzjB7/s1600-h/3165704954_0429188640.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5417771256953697314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDVQJeyWX71TzwNEKaGATkRFrV-jo0qp_4IASanCA6gYJdeT35HVw3Zs1S5nLaCnKPIRx-5MDAC18VCjowVjuMKJSwOMy1U_mAcaNDwUSCrdI5C-c6okC0WwKoT_ecKDUH3nO7HwbzjB7/s400/3165704954_0429188640.jpg" /></a><br /><div><strong><span style="color:#000099;">INGREDIENTS</span></strong>: </div><div><br />1 cup chopped onions<br />1 stalk celery, chopped<br />1 pound of ground venison (or beef)<br />2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes<br />1 cup baby carrots, cut into 1-inch slices<br />1 28 oz. can diced tomatoes, with liquid<br />1/2 cup ketchup<br />1/4 cup barbeque sauce<br />salt and pepper to taste<br />1/2 green pepper<br />1/2 red pepper<br />8 oz. sliced mushrooms<br />1 19 oz. can cream corn<br /><br /><strong><span style="color:#000099;">DIRECTIONS:</span></strong><br /><br /><span style="color:#000000;">Heat the olive oil in a large skillet. Cook the venison until browned. </span><br /><br />In slow cooker, combine tomatoes and liquid, ketchup and barbeque sauce. Add chicken, venison, corn, salt and pepper, red and green peppers, carrots, and mushrooms. Cover; cook on <strong><em>low </em></strong>for 6 to 8 hours.<br /><br /><em>Photo credit</em>: <a title="Link to justinlai's photostream" href="http://www.flickr.com/photos/jlai321/" rel="dc:creator cc:attributionURL">justinlai</a> </div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com0tag:blogger.com,1999:blog-6724137418739598506.post-43235567125036708652009-12-14T05:00:00.000-08:002009-12-14T06:28:03.824-08:00Oatmeal Maddy Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijLH-SLjSH-d1L0Ve5Qtk34ehzTsNLQMrWhKZ-6e1zxODeGzi3xB9KJ_NQJ3RVpD8mBp9rebr3iZKmE9n3K7JDOG-nvTR-9SjEvQ10eLoh0W_mj4BunoQYrArrdiXAW1y9KeltF13UcfU/s1600/3638265583_6fb8c10709.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 302px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5409600212310048482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgijLH-SLjSH-d1L0Ve5Qtk34ehzTsNLQMrWhKZ-6e1zxODeGzi3xB9KJ_NQJ3RVpD8mBp9rebr3iZKmE9n3K7JDOG-nvTR-9SjEvQ10eLoh0W_mj4BunoQYrArrdiXAW1y9KeltF13UcfU/s400/3638265583_6fb8c10709.jpg" /></a><br /><br /><div></div><em>I just took these cookies out of the oven, and since I had already made a cup of tea, well...I couldn't help myself. (One cookie turned into two...)I've had my fair share of oatmeal cookies over the years, but these are outstanding! They're moist and chewy, and this version is loaded with oats. This recipe is from</em> <strong><span style="color:#000099;">"The IDEAL WAY to Cook: Food for Thought." </span></strong><br /><br /><span style="font-family:arial;">3/4 cup butter at room temperature</span><br /><span style="font-family:arial;">3/4 cup light brown sugar</span><br /><span style="font-family:arial;">1/2 cup granulated sugar</span><br /><span style="font-family:arial;">1 large egg</span><br /><span style="font-family:arial;">2 tbsp. water</span><br /><span style="font-family:arial;">pinch of salt</span><br /><span style="font-family:arial;">2 tsp. vanilla extract</span><br /><span style="font-family:arial;">1/2 cup all-purpose flour</span><br /><span style="font-family:arial;">1/4 cup whole-wheat flour</span><br /><span style="font-family:arial;">2 tbsp. wheat germ</span><br /><span style="font-family:arial;">3/4 tsp. baking soda</span><br /><span style="font-family:arial;">1/2 tsp. ground cinnamon</span><br /><span style="font-family:arial;">3 cups rolled oats</span><br /><span style="font-family:arial;">3/4 cup raisins</span><br /><span style="font-family:arial;">3/4 cup chocolate chips</span><br /><br /><span style="font-family:arial;">Preheat oven to 350F.</span><br /><br /><span style="font-family:arial;">Cream butter and sugars in mixer until light and fluffy. Add egg, water and vanilla. Beat until combined.</span><br /><br /><span style="font-family:arial;">In a bowl, whisk together flours, wheat germ, salt, baking soda and cinnamon. Add to creamed mixture. Mix until combined. Add oats, raisins, and chocolate chips. Mix with a wooden spoon.</span><br /><br /><span style="font-family:arial;">Bake 12-15 minutes or until a rich brown colour.</span><br /><br /><br /><span style="color:#3333ff;"><span style="font-family:arial;"><strong>IDEAL TIP</strong>: You should cool cookie sheets between batches to keep unbaked cookies from melting and thinning at the edges before they can be set by the heat of the oven.<br /></span></span><br /><br /><span style="font-family:arial;"><em>Photo credit</em>: </span><a title="Link to Lara604's photostream" href="http://www.flickr.com/photos/lara604/" rel="dc:creator cc:attributionURL"><span style="font-family:arial;">Lara604</span></a><span style="font-family:arial;"> </span>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com0tag:blogger.com,1999:blog-6724137418739598506.post-73249671266054706732009-12-06T14:06:00.000-08:002009-12-06T11:06:37.987-08:00Cranberry Apple Crumble Squares<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHaHKNYOOgHWq_ls-SOgZHJJN3HA0H5Abl7UAK1_EgkHC9T7ERlHWVljMRonQQDioumNaOOnK2tLk4K5vkjwRCcWC9yCf5yVyykgfZR_jQo9AnupxeTnw1ewfxG1_VKNnqDv89I_i28bT/s1600/3911838341_12bd86a626.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408902084879847314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHaHKNYOOgHWq_ls-SOgZHJJN3HA0H5Abl7UAK1_EgkHC9T7ERlHWVljMRonQQDioumNaOOnK2tLk4K5vkjwRCcWC9yCf5yVyykgfZR_jQo9AnupxeTnw1ewfxG1_VKNnqDv89I_i28bT/s400/3911838341_12bd86a626.jpg" /></a><br /><br /><div><em>Great way to use up leftover cranberry sauce in a square that's to die for, whether you serve it warm and topped with vanilla ice cream, or right out of the fridge.</em></div><br /><br /><div><span style="font-family:arial;">1 large Granny Smith apple</span><br /></div><div><span style="font-family:arial;">1/2 cup whole berry cranberry sauce</span><br /></div><div><span style="font-family:arial;">1 cup fresh or frozen cranberries</span><br /></div><div><span style="font-family:arial;">1 tbsp. lemon juice</span><br /></div><div><span style="font-family:arial;">3/4 cup each all-purpose flour and rolled oats</span><br /></div><div><span style="font-family:arial;">1/4 tsp. baking soda</span><br /></div><div><span style="font-family:arial;">1/4 tsp. nutmeg</span><br /></div><div><span style="font-family:arial;">1/4 tsp. cinnamon</span><br /></div><div><span style="font-family:arial;">1/2 tsp. salt</span><br /></div><div><span style="font-family:arial;">1/2 cup butter</span></div><br /><div><span style="font-family:arial;">Preheat oven to 350F. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Peel, core and thinly slice apple. Place in a bowl along with cranberry sauce, cranberries and lemon juice. Stir until mixed.</span></div><br /><div><span style="font-family:arial;">In a medium bowl, stir flour with oats, sugars, baking soda, nutmeg, cinnamon and salt until mixed. Using your fingers, mix in butter until well combined and crumbly.</span><br /><br /></div><div><span style="font-family:arial;">Press half the oat mixture on base of pan. Spoon fruit mixture overtop, evenly distributing fruit. Crumble remaining oatmeal mixture over fruit, pressing in lightly. Bake until crumble is golden brown, 40 to 45 minutes. Cool before cutting. Store squares in pan in fridge.</span><br /></div><br /><div><em><span style="font-family:arial;">Makes about 20 squares.</span></em></div><br /><div><em><span style="font-family:arial;"></span></em></div><em>Photo credit</em>: <a title="Link to anne.oeldorfhirsch's photostream" href="http://www.flickr.com/photos/acidcookie/" rel="dc:creator cc:attributionURL">anne.oeldorfhirsch</a><br /><div><span style="font-family:arial;"></span></div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com0tag:blogger.com,1999:blog-6724137418739598506.post-20981853562869880522009-11-26T14:34:00.001-08:002009-11-27T13:35:11.857-08:00Heartsmart Pumpkin Streusel Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKrf-bqE8Mdlr6gn3wFm-TmmlYwHrTLIsp1mPjFBUfUu63AMtn002u0aIyNuRss-UbiN3Wgxg7-04C_gF9wD7NV5URuT-55DF_dP8v7GSKtMoyo3rYhbp3xwzRVaZjWiivpgFAi3DjmH7/s1600/4021118092_175fc9fc62.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408545760863169554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKrf-bqE8Mdlr6gn3wFm-TmmlYwHrTLIsp1mPjFBUfUu63AMtn002u0aIyNuRss-UbiN3Wgxg7-04C_gF9wD7NV5URuT-55DF_dP8v7GSKtMoyo3rYhbp3xwzRVaZjWiivpgFAi3DjmH7/s400/4021118092_175fc9fc62.jpg" /></a><br /><div></div><em><strong>From</strong></em> <strong><span style="color:#000099;">"The IDEAL Way to Cook: Food for Thought"<br /></span></strong><div></div><br /><div>1 cup flour</div><div>1 cup whole wheat flour</div><div>2 tsp. baking powder</div><div>1/2 tsp. baking soda</div><div>1/2 tsp. salt</div><div>1 tsp. cinnamon</div><div>1 tsp. nutmeg</div><div>3/4 cup brown sugar, packed</div><div>1/4 cup Becel oil</div><div>1 cup pumpkin (canned)</div><div>1 egg</div><div>1 cup skim milk</div><div>1/2 cup raisins</div><br /><div><strong><span style="font-family:arial;color:#000099;">Streusel Topping</span></strong></div><br /><div><span style="font-family:Arial;color:#000000;">3 tbsp. brown sugar</span></div><div><span style="font-family:Arial;">2 tbsp. flour</span></div><div><span style="font-family:Arial;">1/4 tsp. cinnamon</span></div><div><span style="font-family:Arial;">1/4 tsp. nutmeg</span></div><div><span style="font-family:Arial;">1 tbsp. margarine</span></div><div><span style="font-family:Arial;"></span></div><br /><div><span style="font-family:Arial;">Preheat oven to 400F. Spray muffin pan with Becel oil. In large bowl, mix flours, baking powder, baking soda, salt, cinnamon and nutmeg. In medium bowl, whisk sugar, oil, pumpkin, egg and milk. Stir liquid mix into dry. Add raisins. Combine topping ingredients in a separate bowl. Fill muffin cups. Sprinkle with topping and bake 20 minutes. Makes 12 muffins.</span></div><br /><div><strong><span style="font-family:Arial;color:#000099;"></span></strong></div><em>Photo credit</em>: <a href="http://www.flickr.com/photos/9947050@N06/">MllePeterson</a><br /><div></div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com0tag:blogger.com,1999:blog-6724137418739598506.post-3040647711621221162009-06-20T09:30:00.000-07:002009-06-20T10:11:08.534-07:00White & Dark Chocolate Date Oatmeal Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3cFC7haPLhollw1slw7_u05ToCQM3nyJc7oLhD-30fm1O8jfW4ZNsJ5kbbTENcZdnJvqaIIfoTOjjivZWRVKbTrr0WAhgoTTYkKgQAuUTEgbKeekWEfUOlbCJAmrgak8jzFEZdWsFR4j/s1600-h/P6210085.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5349456757418271954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3cFC7haPLhollw1slw7_u05ToCQM3nyJc7oLhD-30fm1O8jfW4ZNsJ5kbbTENcZdnJvqaIIfoTOjjivZWRVKbTrr0WAhgoTTYkKgQAuUTEgbKeekWEfUOlbCJAmrgak8jzFEZdWsFR4j/s200/P6210085.JPG" /></a><br /><div><strong><span style="font-family:verdana;color:#000099;">Ingredients</span></strong>:<br /><br /><div>1 cup quick oats</div><div>4 tbsp. ground flaxseed (optional)</div><div>1 cup all-purpose flour</div><div>1 tsp. baking soda<br />1 tsp. baking powder<br /></div><div>1/2 cup butter, room temperature</div><div>1/2 cup firmly-packed dark brown sugar</div><div>1/2 white sugar</div><div>1 egg</div><div>1 tsp. vanilla</div><div>1 cup chopped pitted dates</div><div>1/2 cup coarsley chopped semisweet white chocolate</div><div>1/2 cup coarsley chopped semisweet dark chocolate<br /></div><div><strong><span style="color:#000099;">Directions:</span></strong></div><br /><div>Preheat oven to 350 F. Grease two cookie sheets. Mix first five ingredients together in medium bowl. Using electric mixer, cream butter and sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about two inches apart onto prepared cookie sheets. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. Store in airtight container. Makes about 2 dozen.</div></div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com1tag:blogger.com,1999:blog-6724137418739598506.post-72774580458896025892009-05-29T13:30:00.000-07:002009-05-29T14:23:12.848-07:00Gluten-Free Flour Substitute (for Celiac Disease)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIMB32oN3AIZEze9OrWZncR_nHvr9ivyPRD7SIcAKGxRv0r8VYTvQd-MsOIFTU9HXoqxmfttBHirkvRPw7VXret4dhoWnjhsWDame8ilSsxjaPuOwLSV0H-7TW-VXqKyqR1p1E0E8Pwom/s1600-h/3495894868_a6cc1212bd_b[1].jpg"><img id="BLOGGER_PHOTO_ID_5341358051210532370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIMB32oN3AIZEze9OrWZncR_nHvr9ivyPRD7SIcAKGxRv0r8VYTvQd-MsOIFTU9HXoqxmfttBHirkvRPw7VXret4dhoWnjhsWDame8ilSsxjaPuOwLSV0H-7TW-VXqKyqR1p1E0E8Pwom/s200/3495894868_a6cc1212bd_b%5B1%5D.jpg" border="0" /></a><br />Celiac disease affects one in 150 people and often occurs with other conditions such as Down syndrome. It is an inherited condition and can appear at any time in a person's life. Celiac disease causes a person to have a permanent allergy to gluten, which is a protein found in various wheats (durum, kamut, spelt, barley, rye and triticale).<br /><br />When gluten is eaten, it causes damage to the absorptive lining of the small intestine and can result in malnutrition, anemia, nutritional deficiences and an increased risk to other diseases including cancers of the digestive system.<br /><div><br />Celiac disease cannot be cured. It is a permanent condition, but can be controlled without medications by eating a gluten-free diet which includes rice and corn flours, some ancient grains (ie. amaranth), as well as flours made from various beans, potato and tapioca.<br /><br /></div><div><span style="color:#3333ff;"><strong>Gluten-Free Flour Substitute:<br /></strong></span>Substitute in equal quantities, cup for cup, for white flour in your favourite recipes.<br /><br />2 c. RICE FLOUR (white or brown)<br />2/3 c. POTATO STARCH (do not use potato flour)<br />1/3 c. TAPIOCA STARCH or TAPIOCA FLOUR<br />1/2 teaspoon XANTHUM GUM<br /><br />Mix all ingredients well together and store in an airtight container.<br />You may double or triple the recipe, but mix well.<br />Use in place of white flour in your favourite recipes for cookies and cakes.<br /><br />ALL gluten-free baked products taste best the day they are made. They are good the next day. They get quite dry by the third day. Therefore, it is best to set aside a few cookies, for example, for two days and freeze the remainder in an airtight container. </div><div> </div><div></div><div></div><div><strong><em>(Information and recipe submitted by Addie Daabous.)</em></strong></div><div> </div><div><strong><em></em></strong></div><div></div><div>Photo credit: <a title="Link to kthread's photostream" href="http://www.flickr.com/photos/kthread/" rel="dc:creator cc:attributionURL">kthread</a><br /><br /><br /><br /><br /><br />_________________________ </div>Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com0tag:blogger.com,1999:blog-6724137418739598506.post-38499554037165847662009-04-03T07:16:00.000-07:002009-04-03T07:17:32.156-07:00Recipes Coming Soon!Maureen Leehttp://www.blogger.com/profile/12575825605911662634noreply@blogger.com2