- 435 grams of sliced strawberries (3 cups)
- 1/4 tsp salt
- 3 Tablespoons of Lemon Juice
- 135 grams Sugar (2/3 cup)
Made these several times, they are delicious!
I want to try this recipe with skinless chicken breasts Continue reading “Honey Soy Baked Chicken Thighs”
Morgan, Eve and H are trying to keep this baby goat alive after his mother rejected him. He’s quickly capturing all of our hearts.
H has been feeding him and he sleeps next to them. This evening he followed them on a walk all the way around the community building twice.
Gluten Free. Inspired by glutenfreebaking.com, bettycrocker.com, and our friend Nathan who can’t eat chocolate .
So you want to do adventure travel (or Expedition travel as defined by Lindblad/National Geographic) and you want to take good pictures. ☺
Stages of photographic development:
Stage 0: Use an Android or an iPhone. This will save you a lot of money and insanity. These cameras also make phone calls. Continue reading “Stages of Adventure Travel Photography Insanity”
Quick high fiber breakfast for a summer morning. Just mix it together the night before, and it’s ready for you in the morning. Continue reading “Cold Oatmeal”
I’m developing an egg-free version of my Gluten Free Challah. This recipe is a work in progress. I’ll change this comment when I consider the recipe finished, but until then it’s subject to change. If you try my recipe and want to share anything you’ve learned, I’d love to read your comments. Scroll all the way down to the end of this post for links to the baking pans I use, and general notes. Otherwise, my most recent experiment is at the top. Continue reading “Gluten Free Vegan Oat Challah”
This recipe depends on Bob’s Red Mill Gluten Free All Purpose Baking Flour, which our rabbi researched and approved for Pesach for people who eat legumes.
This recipe was modified from ‘Jerusalem: a cookbook’ by Yotam Ottolenghi and Sami Tamini
Gluten Free from www.epicurious.com
This works great for eggplant topping. Tahini comes in a variety of viscosities, some very thick, some more thin. 3/4 is for the thinner varieties, 1/2 cup for thicker. Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.
2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin
Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.