Pages

.

Kreppel for Fastnacht!

I posted about this holiday tradition on my blog
Kreppel are a German yeast doughnut made on 
Fastnacht also called Fat Tuesday. 
We know it as Mardi Gras. 
It's always celebrated on the Tuesday 
before Ash Wednesday, the beginning of Lent.
My plateful of warm Kreppel.
 My Aunt and Uncle in Germany sent me pictures 
of their Kreppel making day.
 They make perfect Kreppel. Years of making them.
 Some are filled with jam. All are rolled in sugar.
Ready for family and friends to stop by for coffee.

Now it's my turn to make them.....here goes!
I just made half the recipe.
German Kreppel
4-1/2 C flour
1 pkg yeast 
1 stick butter
2 T sugar 
1/2 t salt
1/4 t vanilla
2 eggs
3/4 C milk
In mixer, combine the flour, sugar and yeast. 
In a saucepan or microwave, melt the butter.  
Whisk in the milk, salt, vanilla, and eggs. 
Let cool to lukewarm, then add to the mixer.
 Mix on low speed until the flour is combined. 
Turn the speed up to medium-high and 
beat well for about 5 minutes until smooth. 
Cover with a towel and let rise in a warm area
for 30 minutes or until doubled.
Remove the dough to a floured surface 
and knead briefly.
 Roll out to about 3/4" thickness.
Cut into circles using a juice glass dipped in flour. 
Place the cut Kreppel on a parchment paper lined 
or oiled cookie sheet to keep from sticking.
 Cover again with a towel.
Let rise for another 30 minutes. 
Ready to cook.

To Cook:
Heat 2" of vegetable oil in a medium saucepan. I use 1/2 Crisco and 1/2 oil.
Test the temperature of the oil with a small scrap of dough. It should sizzle.
Gently add the Kreppel to the hot oil without
them touching each other. 
Fry both sides about 1 minute until golden.  
Remove with a slotted spoon and place on
 paper towel-lined plate to drain. 
Roll in a plate of sugar to coat. 
 Best eaten while still warm.
A great coffee break or breakfast treat.


Enjoy! 
Just don't wait for Fastnacht to make them again!




Links: Foodie Friday,
Between Naps On The Porch


reade more... Résuméabuiyad

{Paleo 101 Books} Paleo Magazine - Modern Day Primal Living


Today is the first post in a series I'm writing this month on some of my favorite (naturally gluten free and dairy free) Paleo book resources. Today's post isn't about a book though, it's about an awesome magazine geared towards primal and paleo lifestyles, called Paleo Magazine. It's the ONLY paleo magazine currently available and it's a fantastic resource.

I was so impressed after viewing the Paleo Magazine website that I wrote the publisher and editor, Mr. Cain Credicott, and asked if he would be willing to send me a few samples of the magazine to review. He graciously agreed to send me copies!

I've been reading and re-reading these magazines since late December and I have to say they are excellent. Every time I re-read an issue I find something I missed before. Some of of my favorite features have been the beautiful, full-color pictures of recipes and paleo articles, informative editorials like a parenting section, a section in which a registered dietitian answers questions about the paleo diet, and even an "Average Joe Paleo" section which talks about how the everyday person can incorporate the paleo diet and exercise into their life. Some of my favorite columns in the "Average Joe Paleo" section share ideas for being able to follow a paleo diet as frugally as possible.

One of the my favorite articles in the magazine (so far) discussed the different types of grass-fed meat you can buy, basically what you would receive by purchasing a half or whole cow, and the best resources to use to find a local farm. The magazine is beautifully laid out, covers a wide variety of paleo and gluten free living topics, and I love the recipes shared by a few of my favorite paleo bloggers such as Sarah Fragoso and Bill Staley and Hayley Mason.

If you're interested in following a paleo or primal type of diet, I definitely recommend purchasing a subscription to Paleo Magazine. It's only about $30 a year for 6 super-packed, full-color issues. Also, now they even have digital back issues of the magazine for as little as $2.99 each. So whether you still enjoy print magazines (like I do), or you prefer a digital edition... Paleo Magazine can help you learn more about living a healthy and vibrant paleo life!

GLG Disclosure: Paleo Magazine provided me with with several print issues of their journal for the purpose of providing a review, if I chose to do so. This is not a sponsored post and I did not receive compensation. The opinions in this post are completely my own. 




reade more... Résuméabuiyad

Lemonies....The New Brownie!

Lemonies.....that's the new name I'm giving to 
my lemon brownies recipe.
I love the flavor of lemon and if you do too 
then you are at the right place!
This is my second most viewed recipe.
 I get lots of nice comments and a few emails
 like the one below from a gentleman in AZ. 
He was kind enough to take the time to send it. 
Loved hearing from him and everyone that takes 
the time out of their busy day to let me know they 
paid me a visit and tried something they liked. 

Rita,
Couldn’t figure out how to post this to your blog so I’m doing the next best thing.

Yesterday was my turn to bring something to the Wii bowling league at my senior center. I don’t like the store bought stuff and my lemon tree is full so I looked for a lemon recipe. Your site was the first to pop up and there it was….a recipe for lemon brownies. Although I never heard of this the recipe looked pretty simple, since I’m a novice at the baking routine. So I made them using the 9x13 pan. Much to my surprise the pan was devoured in less than an hour with many wanting your recipe and of course, a few of my lemons off the tree.
I don’t eat sweets just the great breads I bake, but everyone sure enjoyed your recipe.
 Thanks for making it so easy.

Regards,

Jim Domschke
Phoenix, AZ


Thanks! 

reade more... Résuméabuiyad

Chicken, Ham & Leek Pie


Chicken, Ham & Leek Pie
An absolutely delicious and succulent chicken & ham pie - when you need something warm and comforting after a long day, there’s nothing like a proper British pie!

Serves 4-6
Prep time:   15 minutes
Cooking time: 1 hour

Ingredients
450ml/16fl oz chicken stock
3 chicken breasts, skinned
75g/3oz butter
2 leeks, trimmed and cut into 1cm/½in slices
2 garlic cloves, crushed
50g/2oz plain flour
200ml/7fl oz milk
2-3 tbsp white wine
150ml/3fl oz double cream
150g/5oz piece thickly carved ham, cut into 2cm chunks
sea salt flakes
freshly ground black pepper
500g/20 oz pre-prepared short crust pastry
1 free-range egg, beaten, to glaze

Method

1.   Place the chicken stock into a lidded saucepan, add the chicken breasts and bring to a low simmer.  Cover with the lid and simmer for 10 minutes, remove the chicken and place on a plate.  Pour the stock into a jug and set aside.

2.   Melt 25g/1oz of the butter in a large saucepan over a low heat, add the leeks and fry gently for two minutes, stir occasionally until softened. Add the garlic and cook for a further minute and then add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.

3.   Gradually pour the milk into the pan, just a little at a time, stirring well between each pour.  Slowly add 250ml/10fl oz of the reserved stock and the wine, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.

4.  Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming. Set aside to cool.

5.  Preheat the oven to 200°C/400°F/Gas Mark 6. Put a baking tray in the oven to heat.
Portion off 250g/10oz of pastry for the lid and roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the 23cm/9inch pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.

6.  Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.

7.  Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.

8.  Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg and place in the refrigerator for 15-20 minutes.

9.  Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot, enjoy!


reade more... Résuméabuiyad

Homemade Meyer Lemon Curd Recipe

Photo by Carrie Forbes, 2011


Lemon curd. I realize it sounds like curdled milk if you don't know what it is... but it's divine. It's like a super sweet  lemon pudding or lemon preserves... it's creamy and rich. Sweet and tart. And with Meyer lemons? Pure lemon heaven.

I love lemons. I guess that's no surprise if you are familiar with the title of my blog. But using them can be tricky. My husband doesn't like lemon in many main dishes OR desserts because he feel like they are usually too sour and overwhelm the taste of the dish. But when I used this meyer lemon curd in a cake this weekend. He liked it. He said it wasn't as overpowering as regular lemons.

Lemon curd is originally from England. It's a popular topping on toast, scones, and inside cakes and pastries. Some recipes call simply for sugar, egg yolks, lemon juice, and zest. Other recipes (like the one I'm sharing today) also contain the egg whites and butter which helps create a very smooth texture.

You can use this lemon curd in gluten free cakes, drizzle it on gluten free pancakes, enjoy in a hearty gluten free biscuit or scone. Stir it into yogurt, ice-cream, or even a fruity smoothie. Whatever you do with it... enjoy!

Homemade Meyer Lemon Curd
Adapted from "Julie's Lemon Curd" recipe in The Cake Mix Doctor Bakes Gluten Free by Anne Byrn, pg. 294
Free of gluten, soy, and options for dairy free
Printer-friendly version

Ingredients:
3 medium-sized Meyer Lemons (or 2 large lemons)
3/4 cup sugar
2 large eggs
6 tablespoons butter, ghee, or coconut oil, melted and slightly cooled

Directions:
  1. Wash and pat dry the meyer lemons. Using a microplane grater, zest the lemons and set the zest on a small plate. Then cut the lemons in half. Juice the lemons and strain the juice to remove pulp and seeds. Discard the pulp and seeds. 
  2. In a small bowl whisk together the strained juice, pulp zest, sugar, and eggs. Whisk until thoroughly combined and a light buttery orange in color. Slowly, whisk in the melted and cooled butter, ghee, or coconut oil. 
  3. Pour lemon curd into a small saucepan and cook over medium heat whisking constantly. Cook until mixture comes to a boil and begins to thicken and get silky smooth. It will take about 5-7 minutes of cooking and whisking. 
  4. When mixture has thickened enough to thickly coat the back of a spoon, remove from heat and allow to cool for about 10 minutes. Pour lemon curd in a clean glass jar and top with an airtight lid. Chill in the refrigerator for 8 hours before initial first use, to thicken and cool lemon curd. Store in the refrigerator for up to two weeks. Use lemon curd as you would jam or jelly. 



reade more... Résuméabuiyad

Potpourri and Pine: The Roanoke City Market c.1994

Photo by Carrie Forbes, 2010. 
I promise I'll start posting gluten free recipes again soon, after all, I know that's what you stop by for...but I hope you will indulge me and read about a fond memory that I was reminded of last night.

My friend Debbie shared on Facebook last night that one of her recipes  had been printed in a prominent publication by her work. She was SO excited and I was thrilled for her! And for some reason it reminded of when I first realized I loved writing.

I've always been a writer. I have journals that date back from when I was around 7 or 8 years old... but I think I truly realized that I had a love for words in my junior year of high school. I was in an advanced English class with a favorite teacher: Mrs. Harriet Little. She loved my writing, and she loved her students, and that meant so much to me. She truly listened to our thoughts. She encouraged this small class of young college-bound high school girls, and told us we had such an amazing life ahead of us. Her worn silver rings with an aged patina always faced us as she sat with elbows on her desk and fingers inter-laced. With wise brown eyes and always a story to tell she would say "Just wait until you're 35. You will love life. You will finally feel comfortable in your own skin and you will begin to know who you really are." To girls who were barely seventeen... 35 seemed ancient. Yet here I am... on the heels of being 34 this month. I had no idea how valuable her words would turn out to be. Mrs. Little gave us several writing assignments in particular that year that I remember.

The most memorable was a short essay that I wrote in December of 1994 about the Roanoke City Market. I have always loved this market. The smells and sounds. The Farmer's Market on Saturday mornings. Seeing fresh coffee ground at Mill Mountain Coffee & Tea, buying Roald Dahl books at the small local bookstore, visiting the planetarium at the Science Museum, etc... It was all simply remarkable. Mrs. Little loved my essay. I remember her smile as she was reading it. "Carrie, this is REALLY good." She said, with absolute sincerity. Ironically, I think it was when I first started learning how to use a thesaurus very effectively (lol)... but I was proud of that essay too. I loved my description of the market. Mrs. Little suggested I send it in to the Roanoke paper to have it published in the editorials section. I remember a small smile creeping on my face, but I was thinking that wouldn't work. My father worked for the paper at that time. Surely, publishing an essay from his daughter would have been considered  favoritism. Mrs. Little, however, told me to send it anyway. So I did. I didn't tell my Dad about it. I just quietly tucked it in the mailbox and forgot about it.

And then Christmas Eve 1994 came. We were on vacation from school. Mom and Dad were home from work. It was a joyful Christmas that year, I remember Dad making breakfast that morning and we were all sitting around the table. Dad, as always, was reading the paper as we ate. NPR was on the radio in the kitchen. And out of nowhere, Dad just put the paper on the table... "Carrie! This is your essay!" I was shocked. I had no idea they were going to publish it. It turned out that the editor of that section of the paper was on vacation at the time and the person working in her place didn't know who I was. So they published it. And then I saw it. My name in print under a few paragraphs that I had written. My Dad was thrilled. I was so excited. Mrs. Little... thank you!

I happened to find the essay that was printed in the Roanoke Times from an online database of newspaper archives which happened to date back to the early 1990's (talk about making you feel old!). Especially for those of you from the Southwestern Va., region I think you'll enjoy reading this short composition about how I saw the Roanoke City Market nearly 20 years ago... and amazingly how little it has changed since then!

Potpourri and Pine: The Roanoke City Market Captures the Season
From: The Roanoke Times Archives
Written by a 17 year-old me...
From the Editorial section, December 24 1994

THE SIDEWALKS are encrusted with forgotten orange rinds and apple cores, while the smell of hot apple cider lingers in the musty air. Passersby are greeted with fresh pine cuttings and little wooden men, each with its own story, made by an old carver whittling close at hand. Cheery seasonal melodies in the distance are strummed softly by local musicians.

The scent of flavored coffees and muffins draws people to the local coffee and tea house near the lighted trees of the old market. The little shops offer freshly made jams, homemade pies and ornamental decor right under the "cinnamon and cloves" aroma of the hand-stitched potpourri sachets hanging on the wall, which seem to be calling out for those close by to take them home.

I find that whenever I have the pleasure of visiting the Roanoke City Market, I return home with a reassured knowledge that believing is seeing. The market comes with scents and distinct feelings, contributing to a warm and homey atmosphere that overcrowded malls don't offer.

The atmosphere of such a place as the market is astonishingly different from that of a mall. The market offers so much more in return with its purchases than just the receipt you would receive at the mall. The mall was designed to make shopping trips easy and accessible while crowding many stores into one large building to make parking easier. The market's purpose is not that of a designer, but of the individual.

The market, though often less frequently advertised, gives individuals a chance to look in "nooks and crannies" for treasures of all sorts, whereas at the mall you only get the obvious. Craftsmen and street vendors line the cozy streets, selling their unique, "made with care" items, while at the mall the predictable clothing and other articles are often made in faraway poor countries. The specialties at the market usually don't consist of something from an imported famous designer, but from the special hands of hard-working people in our area.

The market is especially charming during the holidays. You feel welcome, and if you weren't in the spirit before you arrived, you will be when you depart. The mall offers some of the same feeling, but you can't enjoy it as much without the crisp fall air brushing against your cheek while you munch on a fresh apple from an open shop wondering if you can outrun the flock of pigeons before you get to your car.

The market leaves you with a wonderful magic that the mall can't ever impart. You believe the world can be as delightful as the market seems. The mall is just another mall; there are millions of them; they have no real personality. There is only one Roanoke City Market!


And Mrs. Little... I'll have you know... you are and were absolutely right. As I turn 34 this year... I am absolutely thrilled with where I am in my life and I can't wait to live more of it. I'm so glad you were my teacher. 



reade more... Résuméabuiyad

Chorizo & Prawn Spaghetti with Lime


Chorizo & Prawn Spaghetti with Lime
A super quick delicious dish that can be made in the time it takes to cook spaghetti!

Serves 2
Prep time:   5 minutes
Cooking time: 10 -12 minutes

Ingredients
1 fish stock cube
200g/7oz spaghetti
1 tbsp olive oil
2 cloves of garlic, peeled & finely chopped
100g/3½oz chorizo, cut into cubes
200g/7oz raw king prawns
2 tomatoes, chopped
1 tbsp red wine vinegar
1 lime, juice only
Salt & freshly ground pepper
Extra virgin olive oil, for dressing

Method

1.  Place the fish stock cube in a pan of boiling water and cook the spaghetti as per packet instructions.

2.  In a large frying pan heat the oil and fry the garlic until it has softened.  Add the chorizo and prawns and fry for 2-3 minutes.

3.  Add the tomatoes and red wine vinegar and cook for 2-3 minutes until the sauce has thickened.

4.  Add the cooked spaghetti and stir through, drizzle with lime juice and season to taste.

5.  To serve, divide between to serving plates and drizzle over some extra virgin olive oil, enjoy!

reade more... Résuméabuiyad