Happy Holidays from my Home to Yours....
Saturday, December 27, 2014
Monday, November 24, 2014
Apples, Raisin and Oats get 'naughty'ied up with big thick ribbons of Rum ( I'm talking Captain Morgan :P ) glaze... Spice in the bars... spice in the glaze too ;) My French Apple Oatmeal bars are reminiscent of those little pies we loved as children with spicy apples, raisins topped with glaze.... and my bars have a lovely, silky fluffiness to them...
2 Apples, cored, peeled, finely diced ( I use Fuji Apples in my baking)
1/4 Tsp. ground Allspice
1/4 Cup Brown Sugar
1/2 Cup Water
Place the above items in a small saucepan... cover & cook them at low to medium heat at stovetop, until the apples become tender and translucent. Let slightly cool.
Preheat your oven to 350'. In a Large mixing bowl mix: Mix:
1 Cup Old-Fashioned Oats
1 Tsp. ground Cinnamon
3/4 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1 1/2 sticks Unsalted Butter, melted, slightly cooled
1/4 Cup Light Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
2 Tsp. Vanilla Extract
2 1/4 Cups All-Purpose Flour
Fold in the cooked and cooled Apples.
Spread in a greased and floured 13x9 baking pan
Bake in pre-heated oven until golden brown and and inserted toothpick comes out clean.
Let the bars completely cool. Make a simple glaze with Confectioner's Sugar and real Rum ( for Grown-up kids) or use Rum extract ( If real kids plan to eat the bars ) Run big ribbons of glaze over the bars and enjoy... :)
Happy here & now, to you, from my Garden. And I wish you memories that color your life in a beautiful way....
....Autumn is a favorite time of year for me. I take full advantage of moderating weather and opportunity to plant Fall color in the beds around my home. I have started adding lovely color to our yard by planting an old fashioned favorite of mine, Chrysanthemums. Aside from their varied color and texture that they lend to the garden, they are wonderfully amenable to extending their flowering season. This is accomplished thru 'Deadheading' them... Jerry Garcia not required.. but you could play his tunes while you take care of your posies :)
Wonderful memories come back to me whenever I work outside in my Garden. Of days spent out in the forest near my childhood home. I would say that the memories of my time spent in the forest greatly influence how I approach Gardening. I would call my style of growing flowers, shrubbery and trees rather 'Woodland' in nature. I tend to allow my plants to follow their own nature....
Beauty is free..In the warmth of spicy Autumn breeze..
Speaking hopefully in the rustle of leaves..
Saturday, July 19, 2014
Life is too short to eat the same things over...and over... again.. I love to play with spice, herbs, and foreign influenced dishes to keep meals interesting... Busy days, Rainy days, any day is a good day to get out your Crockpot or Slow-cooker, switch things out and make my aromatic, pleasantly spicy Thai Stew. Plug it in... and go about your day.....
GV's Thai Coconut-Curry Stew
1.5 to 2 lbs. Sirloin Steak, fat trimmed, cubed
2 tblsp. Olive Oil
1 small Onion, finely diced
2 cloves Garlic, minced
1 tsp. ground Ginger
1 tsp. dried Cilantro
1- 13.5 ounce can lite Coconut Milk ( I used the 60% less fat & calories version ;)
1 tblsp. Coconut Vinegar (can substitute with White Vinegar)
1- 6 ounce can Tomato Paste
2 tblsp. dried Curry Seasoning
1 tblsp. Fish Sauce
2 tsp. fresh Lime Juice
2 cups julienned Carrots
2 cups Broccoli Florets
1 cup Bamboo Shoots
Pour 2 tblsp. Olive Oil into the Crockpot. Place the cubed Sirloin Steak into the Crockpot, toss to coat the meat with the Olive Oil. Set the Crockpot on high heat and begin by browning the meat.
Once the Sirloin Steak is browned, add in the finely diced Onion and minced Garlic. Add
1 tsp. ground Ginger, 1 tsp. dried Cilantro, 1- 13.5 ounce can Coconut Milk, 1 tblsp. Coconut Vinegar, 1- 6 ounce can Tomato Paste, 2 tblsp. dried Curry Seasoning, 1 tblsp. Fish Sauce, 2 tsp. fresh Lime Juice, 2 cups julienned Carrots.
Cover. Let slow cook on high setting for about 4 hours.
Cover and refrigerate the Broccoli florets and Bamboo shoots. ( They will be added during the last 30 minutes of Slow cooking. I do this to allow for the wonderful crunchy texture of 'al dente' cooked Broccoli and Bamboo Shoots. )
During this final half hour, Steam rice. ( I used Basmati Rice ). Serve the Stew over the rice. Top with Fresh Alfalfa Sprouts. and enjoy.... :)