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Archive for the ‘In The Kitchen’ Category

Friday’s Fresh Five! (1/27/12)

Posted in Health, Helping Others, In The Kitchen, inspiration, Organization, Recipes, Records, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , on January 27, 2012| Leave a Comment »

Grocery lists, to do lists, inventory lists, wish lists, guest lists, etc. – they seem to fill our lives, but what would we do without them? Would we stay focused on what we have to accomplish, if we didn’t have any lists? Would we feel satisfied at the end of the day, if we didn’t have anything checked off? Would we realize the magnitude of our lives – our organization, abilities, collections, thoughts, and everything else we put down on our lists? Love them or hate them, everyone makes lists.

#1 – 100 Calories
If eating a tad bit healthier and watching your weight are part of your New Year’s resolutions, then browse through this list of 88 Unexpected Snacks Under 100 Calories. Not all items are on the super healthy list, but there are some great ideas and recipes worth trying.

#2 – Does Your Clutter Control You or Do You Control Your Clutter?
Hmmm . . . that’s an interesting question for me and my fellow pack rats. I’d like to claim that I’m in control of my clutter, but as I look around my desk, I think the clutter won. Demanding Joy, a lovely blog to visit, has a list of 60 Ways to Get Organized & Take Control of Your Life. Much of it is common sense and needed reminders. Other aspects deal with prioritizing and breaking down daunting jobs to doable tasks. So if you’re motivated to start out the New Year more organized, check out this list!

#3 – New Life for Old Yoga Mats
If you are a devout student of yoga, you may wear out your yoga mat over the years of study. The question is: What do you do with your old mat? It seems counter to the yoga culture to toss it away, so that it can become part of a giant landfill and take centuries to decompose. Need a few ideas? Check out these 20 Creative Ways to Repurpose Old Yoga Mats.

#4 – Elliptical Machine Mistakes
Are you an elliptical machine junkie? Well, if you are, you might want to read about the Top 10 Mistakes You Make on the Elliptical Trainer. How many are you guilty of?

#5 – Wanted
“When I see the Ten Most Wanted Lists . . . I always have this thought: If we’d made them feel wanted earlier, they wouldn’t be wanted now.”
Eddie Cantor

Enjoy this last weekend in January!

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Easy Pulled Pork Sandwiches

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , on January 24, 2012| Leave a Comment »

Ernest Hemingway allegedly wrote a compelling work of fiction using only six words. A seemingly tragic story, complete with a beginning, middle and end, unfolds with these simple words: For sale: baby shoes, never worn. Following Hemingway’s format, I’ve come up with my own semi-tragic six-word story: Party planned, game lost, theme changed. Not really being an ardent football fan, I surprised myself with thoughts of hosting a Super Bowl party if the San Francisco 49ers beat the New York Giants. After Sunday’s overtime loss, I was in no mood for a party. But since, in my head, a menu had already taken shape, it seemed a shame not to put part of it to good use. Here’s a recipe for pulled pork sandwiches that’s easy, doesn’t smack too much of mustard or vinegar, and can be made in a slow cooker ahead of time! Australian Open party, anyone?

Easy Pulled Pork Sandwiches
Adapted from a recipe found on allrecipes.com

Ingredients:
1 Boston Pork Butt Roast
Salt and freshly ground pepper
Enough root beer to cover roast (not diet version)
About 3 cups of your favorite barbecue sauce
1 dozen onion rolls, sliced in half and lightly toasted
1 large can of French’s French Fried Onions, optional

Directions:
1. Rinse roast under cold running water and pat dry.
2. Rub salt and freshly ground pepper over roast.
3. Place pork in slow cooker and pour root beer over the meat until it is covered.
4. Cover with lid and cook on low until meat is well-cooked. Meat should fall off the bone and should be easy to shred. Length of cooking time will depend on the size of the pork butt roast and the type of heating element in your slow cooker. Plan on at least 8 to 10 hours for this portion of the cooking.
5. After meat is cooked, shred it and discard any fatty pieces.
6. Pour out the cooking liquid in the slow cooker (skim the fat off first, so that it does not go down the sink drain) and put the shredded meat back into the cooker. Stir in the barbecue sauce and gently mix until evenly distributed. Cook on low for one more hour, being careful that the sauce and meat does not burn.
7. Add salt and pepper to taste.
8. To serve: Let guests mound the pulled pork onto toasted rolls. Sprinkle french fried onions on top of meat, if desired. Put tops of rolls on sandwiches and make sure to provide plenty of napkins!

Serves about 12.

Linnell’s Notes:
1. The last time I made this I did not have root beer on hand, so I used some ginger beer that my brother-in-law kindly brought back from Australia for my hubby. I poured ginger ale soda in to cover the rest of the pork roast.
2. I used a 40 ounce bottle of Sweet Baby Ray’s Award Winning Barbecue Sauce, because I had it on hand. Obviously, the tastier the barbecue sauce, the tastier the pulled pork.
3. The pork can be cooked, shredded, cooled and refrigerated ahead of time. On game day, put the meat back in the slow cooker, add the barbecue sauce and cook on low for about one hour.
4. The topping of french fried onions gives the sandwiches a nice salty crunch!
5. Serve with some coleslaw and you are all set to go!

Enjoy!

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Chinese Chicken Buns or “Gai Bow”

Posted in Aging, Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , on January 17, 2012| 4 Comments »

A soft, yet crusty, bread surrounds succulent pieces of chicken and savory bits of celery, mushrooms, green onions, and bamboo shoots in these big and hearty Chinese Chicken Buns. Soon after you bite into a freshly baked one and let the flavors flood into your mouth, you’ll pat yourself on the back and say, “Damn, I’m a good cook!” It had been years since I last made these buns, but while deciding what to make for a Chinese New Year’s post, I remembered these delicious buns and it occurred to me that they would make fabulous Super Bowl fare, too! They can be made ahead and frozen for future use. But seriously, after you’ve taken your first bite of one, you’ll want to live in the present and not the future!

Chinese Chicken Buns
Adapted from a Sunset Magazine recipe

Ingredients:
2 loaves (1 pound each) frozen bread dough
6 dried Asian mushrooms
2 pounds boneless, skinless chicken meat, breast and thigh meat
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2-3 stalks celery, thinly sliced
3-4 stalks of green onions
1 8 oz can of sliced bamboo shoots
2 tablespoons vegetable oil
4 eggs, hard boiled
Cilantro leaves, optional
Flour
Butter, melted

Sauce Ingredients:
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup water


Directions:
1. Remove frozen bread dough from the package and thaw as package directs, rubbing surface with a little bit of oil and covering with plastic film. Thaw just until pliable, about 1-2 hours at room temperature.
2. Hard boil the eggs and let cool.
3. Rinse and soak dried Asian mushrooms in enough hot water to cover them until soft and pliable, about 20 minutes. Cut off and discard tough stems; cut remaining mushrooms into thin strips.
4. Cut chicken meat into 1/2-inch-thick strips, each about 2-inches long.
5. Combine chicken with 2 tablespoons soy sauce, 2 cloves of garlic, minced, and 2 teaspoons minced fresh ginger.
6. Thinly slice celery stalks on the diagonal.
7. Wash green onions. Cut into 2-inch lengths (including tops).
8. Drain can of bamboo shoots.
9. Stir together sauce ingredients (listed above).
10. Pour 2 tablespoons oil in a 12-inch frying pan and place over high heat. When the oil is hot, add the marinated chicken; cook, stirring constantly, for 3 minutes.
11. Add celery; cook, stirring for 1 minute.
12. Stir in sliced mushrooms, sliced green onions, bamboo shoots, and sauce mixture. Cook, stirring until sauce thickens. Let cool.
13. Peel the eggs and cut in quarters, lengthwise.
14. With a lightly-floured knife, cut each thawed loaf into 4 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a round about 7-inches in diameter.

15. Place 1-2 sections of hard boiled eggs in the center of the dough. Top with 1/2 cup of the cooked chicken filling.


16. Gather edges of dough up around filling, being careful not to stretch the dough. Pleat in the edges and tightly pinch together to seal.

17. Turn on oven to 350 degrees F.
18. Place, buns, pinched side down about 2 inches apart on a lightly greased or parchment paper-covered baking sheet. Lightly cover and let rise in a warm place until puffy, about 30-45 minutes.
19. Brush with melted butter and bake for 30-35 minutes or until browned. Serve warm.
20. If made ahead, cool thoroughly on racks, then cover and refrigerate or freeze. To reheat, bake uncovered, in a 350 degree oven until hot, about 20 minutes if chilled. If frozen, bake for 35 minutes.


Makes eight.

Linnell’s Notes:
1. Dried Asian mushrooms can be found in most grocery stores and in Asian markets. The most common ones are the dried Shitake mushrooms. To soak dried mushrooms, place them in a bowl and cover them with hot water. Place a smaller bowl or plate on top of them to keep them submerged in the water.
2. I always double the recipe! Eight is never enough!
3. I tend to always add a little more of everything – more mushrooms, more celery, more green onions, more meat . . . and I usually double the amount of sauce.
4. I cut the 2-inch top segments (white part) of the green onions in half lengthwise, so that there are no thick pieces of onion to bite into.
5. Although the inclusion of slices of hard boiled egg is typical in a Chinese Chicken Bun, you can always choose not to include them if they are not to your liking.
6. I like the taste of cilantro in these buns, so I sprinkle a few cilantro leaves on top of the dough before adding the meat mixture.
7. Sometimes for an added rich and exotic flavor, I add pieces of Chinese Sausage into the chicken mixture.

Gung Hay Fat Choy!

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Winter Squash and Apple Bisque

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , on January 10, 2012| 2 Comments »

I never knew what the big deal was about butternut squash soup until I tasted some at a Zagat-rated restaurant. It was thick and creamy like most squash soups are, but what made this one stand out was the surprising taste of apple in it. As soon as I got home from dinner that night, I searched the Internet for a similar soup recipe. None of the recipes I found was exactly what I was looking for and I was disappointed. Then at the end of a long day of Christmas shopping, I came across a cookbook for soups and stews that contained a recipe for a butternut and apple soup. Although, I was supposed to be buying gifts for others, I quickly snatched up the cookbook and bought a gift for myself!

Winter Squash and Apple Bisque
Recipe from the Williams-Sonoma cookbook Soup & Stew

Ingredients:
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 shallots, finely chopped
2 Pippin, Granny Smith, or other tart apples, peeled, cored, and cut into 2-inch chunks
1 butternut squash, about 2 lb, peeled, seeded, and cut into 2-inch chunks
6 cups chicken stock
1 teaspoon finely chopped fresh rosemary, plus whole leaves for garnish
2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish
1/2 cup half-and-half
Salt and freshly ground pepper
1/2 cup sour cream

Directions:
1. In a soup pot over medium-high heat, melt the butter. Sauté the onion and shallots until softened, about five minutes.

2. Add the apples and squash and cook until nicely coated, about 3 minutes longer.

3. Add the stock and rosemary and bring to a simmer. Add the thyme.

4. Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.

5. Remove from the heat. Using a handheld or standing blender, purée the soup until smooth.

6. Stir in the half-and-half and season with salt and pepper.

7. Reheat gently over medium-low heat.

8. Ladle the soup into warmed bowls and garnish with the sour cream and rosemary and thyme leaves.

Makes 6-8 servings

Linnell’ Notes:
1. Just a reminder, butternut squash are easier to peel if you microwave them on high for two minutes first.

2. I would have liked this soup even more if it had a more pronounced apple flavor. The next time I make this soup, I will add one more apple. Also, I think I will experiment with different varieties of apples to see which one gives the soup the best flavor.

3. Other dense, orange-fleshed winter squash could be substituted for the butternut squash.

Enjoy!

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Friday’s Fresh Five! (11/4/11)

Posted in Entertainment, Health, Helping Others, In The Kitchen, inspiration, Uncategorized, tagged , , , , , , , , , , on November 4, 2011| Leave a Comment »

The ever-increasing tales of the world’s woes often overshadow the good in the world. The good in life isn’t always monumental and can be easily ignored compared to the attention-grabbing bad. Is it a matter of the “squeaky wheel gets the grease”? The good in life is often the sum total of everyday small joys, so don’t let it go by unnoticed.

#1 – Spread Kindness
Performing acts of kindness provides joy for both the giver and the recipient. To read stories of kindness, to learn additional ways to be kind, and to print up smile cards that can be passed around in a pay-it-forward style, go to the inspirational site Help Others.

#2 – Wake-up Your Brain!
Need help jump-starting your brain cells in the morning? Try playing one of the many challenging games at Sporcle. For example, the Road Game allows you only six minutes to answer thirty questions about “things and phrases containing the word ‘road.'” On your mark! Get set! Go!

#3 – Spot the Fake
A smile is a thing of joy, but not all smiles are created equal. Based on the physiological differences between real and fake smiles, Professor Paul Ekman of the University of California and Dr. Wallace V. Friesen of the University of Kentucky devised the Facial Action Coding System. How good are you at spotting a fake smile from a real one? Take the Spot the Fake Smile test and find out. No pressure, but I got 16 out of 20 correct!

#4 – Kitchen Tip

Here’s a kitchen tip that will make you smile. Earlier this week I posted a recipe for Wild Mushroom and Prosciutto Lasagne on this blog. In this recipe the porcini mushrooms must be soaked before cooking them. When soaking dried mushrooms, put them in a bowl with warm water and place a smaller bowl or plate over them to keep them immersed in the water and to prevent them from floating to the top.

#5 – Choose Joy
“Joy does not simply happen to us. We have to choose joy and keep choosing it every day.” — Henri Nouwen

Choose to be joyful this weekend!

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Wild Mushroom and Prosciutto Lasagne

Posted in In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , on November 1, 2011| 1 Comment »

Tempting layers of sautéed wild mushrooms, thin slices of Italian prosciutto, and wide ribbons of pasta smothered with a béchamel sauce beckon you. Can you resist? From the cookbook Good Friends, Great Dinners by Susan Costner comes this flavor-packed lasagne recipe. Although it does contain Italian tomatoes, prosciutto, and grated Parmesan cheese, it’s a refreshing change from the run-of-the-mill tomato sauce, beef, and ricotta cheese lasagne we so often have. Invite some friends over and pair this lasagne with a fresh autumn salad and a good bottle of wine – enjoy a great dinner with great friends!

Wild Mushroom and Prosciutto Lasagne
Adapted from a recipe by Susan Costner

Basic Ingredients:
1 ounce dried porcini mushrooms
2 pounds fresh mushrooms
1/4 cup olive oil
1/4 cup (1/2 stick) plus 2 tablespoons unsalted butter, divided use
1 medium-size onion, finely chopped
14.5 ounce can Italian plum tomatoes, drained and coarsely chopped
1/4 cup fresh Italian parsley, chopped
Salt and freshly ground black pepper
1 pound box lasagne noodles
6 ounces prosciutto, thinly sliced
1/4 pound Parmesan cheese, freshly grated

Béchamel Sauce Ingredients:
1/2 cup (1 stick) unsalted butter
1/3 cup all-purpose flour
4 cups milk
1 teaspoon ground nutmeg
1/2 teaspoon salt

Directions:
1. Preheat the oven to 425 degrees F.

2. Bring 4 quarts of water to a rapid boil with 1 tablespoon of salt. Add the pasta strips one at a time, until all are in the pot. Bring to a boil again and cook for 5 to 7 minutes. Drain and immediately rinse each pasta strip under cold running water to prevent sticking. Lay them out on paper towels to drain.

3. Soak the dried porcini mushrooms for at least 30 minutes in 2 cups of warm water. With a slotted spoon, carefully remove the reconstituted mushrooms from the water. Reserve the water. Rinse the mushrooms thoroughly and chop them coarsely. Set aside. Pour the mushroom-soaking liquid through a small sieve lined with paper towels into a bowl and set aside.

4. Coarsely chop the fresh mushrooms by hand (the food processor extracts too much liquid).

5. In a large skillet, heat the oil and 1/4 cup butter; then add the fresh mushrooms and cook over medium-high heat until all the liquid has been released and has evaporated.

6. Add the porcini, onion, tomatoes, and parsley to the skillet. Pour in the mushroom-soaking liquid. Partially cover the pan and cook until the liquid has evaporated. Season with salt and pepper to taste.

7. To make the béchamel sauce, melt the butter in a small saucepan. Add the flour gradually and stir for 3 to 5 minutes over low heat. Slowly stir in the milk. Cook and stir over medium heat until thickened and smooth, about 8 to 10 minutes. Season with nutmeg and salt.

8. Liberally butter an 8½ X 10½-inch lasagne pan. Line the bottom of the pan with a slightly overlapping layer of pasta strips. Spread a third of the mushroom mixture over the pasta, top with one quarter of the béchamel sauce and a sprinkling of the Parmesan cheese. Cover with slices of the proscuitto and repeat the sequence two more times. Cover with one last layer of pasta, top with the remaining béchamel sauce and Parmesan, and dot with the 2 tablespoons of butter, cut into small pieces.

9. Bake for 20 to 25 minutes or until the cheese is melted and golden brown on top. Allow to stand for 10 minutes before serving.

Serves 6*

Linnell’s Notes:
1. I purchase thinly sliced prosciutto at Costco. Each piece is separated by a piece of paper so that the thin slices of meat do not stick together. This is a time-saver when you are assembling the lasagne!

2. When I’m feeling lazy, I purchase bags of prewashed and presliced baby bella mushrooms and coarse chop them.

3. I lay out the cooked and rinsed noodles on a paper towel-lined baking pan. Each layer of noodles is separated by paper towels. To keep the top layer from drying out, it is covered with a damp towel.

4. *I use a 9-inch by 13-inch Pyrex pan every time I make this and it is always filled to the brim. It makes a lot more than the 6 servings stated in the recipe!

Enjoy!

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Friday’s Fresh Five! (10/7/11)

Posted in About me, Creativity, Health, Holidays, In The Kitchen, inspiration, Photography, Uncategorized, tagged , , , , , , , , , , , , , on October 7, 2011| Leave a Comment »

Sitting at my desk and admiring the sleek beauty of my iMac computer, I think with sadness about the passing of Steve Jobs. His combination of creative intelligence and technological genius definitely put the “ding in the universe” that he so wanted. He challenged and inspired us with his innovations and changed the world forever.

#1 – Inspirational Quotes by Steve Jobs
Take a moment and read the 20 Most Inspirational Quotes By Steve Jobs.

#2 – Picture Perfect
Using the site iPiccy, I downloaded the graphic of Steve Job’s silhouette and the Apple logo, quadrupled the image, selected colors, and added text all within 15 minutes. Because iPiccy is so easy to use and is fun to experiment with, you’ll find yourself searching your photo library for more photos on which to test techniques and effects. Why not plan ahead and create something interesting for your holiday cards?

#3 – Apple Trivia
Apple season is here, so check out how much you know about this popular fruit:

• Over 2,500 varieties of apples are grown in the United States and 7,500 varieties are grown worldwide.

• Apples are grown in all 50 states.

• The first recorded apple tree planting was in 1629 by the Massachusetts Bay Colony.

• Americans eat about 19.6 pounds of fresh apples annually, compared to about 46 pounds consumed annually by residents of European countries.

• Apples are a member of the rose family.

• A medium-sized apple contains about 80 calories.

• Apples float because 25% of an apple’s volume is air.

• Two pounds of apples make one 9-inch pie.

• Apples contain no fat, cholesterol, or sodium.

• Apples are a great source of pectin, a water-soluble fiber found to reduce levels of cholesterol by removing it from the blood stream.

• Apples contain boron, an essential trace element that helps to harden bones, which may reduce the onset of osteoporosis.

• Apples are best stored in a plastic bag in your refrigerator.

Read more apple facts at:
Knouse Foods
Sweetwater Cellars
FoodReference.com

#4 – Color Quiz
I wasn’t expecting much after I took this quick and simple Color Quiz. I knew color selection affects behavior and learning styles, but I didn’t really appreciate how much it could reveal about a person’s emotional state. Maybe it was just my mood yesterday, but my test results were interestingly accurate. Take the quiz and find out what color selection says about you?

#5 – Happiness
“The amount of happiness that you have depends on the amount of freedom you have in your heart.” ~Thich Nhat Hanh

Have a lovely weekend!

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Friday’s Fresh Five! (9/30/11)

Posted in About me, Creativity, Entertainment, In The Kitchen, inspiration, Photography, Uncategorized, tagged , , , , , , , , , , , , , , , , on September 30, 2011| 1 Comment »

Baskets of ripe tomatoes in a myriad of colors resemble a richly-textured quilt sitting on a table. As summer crops, such as tomatoes, peaches, berries and plums, wane and winter squashes take over the tables at farmers’ markets, I’m reminded that autumn is here. With temperatures still warm where I live, it’s hard to recognize the transition of summer to fall. But I’m ready, actually more than ready, for fall. I’m in the mood for apple cider and sweaters and soup and crisp mornings. What about you?

#1 – Mood Music
Does music create moods or do moods create music? I think it goes both ways. Whether you need music to match your mood or music to accompany a particular activity, you’ll probably find a playlist on STEREOmood that fits the bill. “Behind every song there’s always an emotion. We don’t know why but maybe that’s why we love music. So we’ve created a way to suggest songs that follow your feelings: stereomood is the free emotional internet radio, providing music that best suits your mood and your activities,” reads the website. Right now I’m listening to a playlist of music to paint by and, although I don’t paint anymore, listening to this playlist makes me want to get out my paint brushes!

#2 – Awwwards
No, the title is not misspelled. Awwwards are “The awards for design, creativity and innovation on the Internet, which recognize and promote the best web designers in the world.” Cool Gadgets for Creative Offices is an article that caught my eye. Check out the clever designs from ingenious designers. Or should it be, ingenious designs from clever designers?

#3 – How to Peel a Garlic in 10 Seconds!
Todd Coleman, Saveur executive food editor, shows in a super-brief video how to peel a head of garlic in less than 10 seconds! Wow, who would have thought you could work out your triceps and peel garlic at the same time!

#4 – Must-Reads
From Woman’s Day comes this list of 11 Must-Read Fall Books. Although I love to sink my teeth into a good book, I find that I don’t have as much time for reading as I would like. After reading the descriptions of each of these books, though, I’m in the mood to throw away my “To Do” list, snuggle on the sofa with my dog, and read them all!

#5 – Growing Ideas
“Throwing away ideas too soon is like opening a package of flower seeds and then throwing them away because they’re not pretty.”
– Arthur VanGundy, Ph.D.

Spend some time this weekend nurturing that little idea of yours!

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Healthy Cookies!

Posted in Health, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , on August 23, 2011| Leave a Comment »

Healthy cookies? Really? Other than a “dieting baker” there may be no greater oxymoron in the world of sugar and flour than the term “healthy cookies.” Since one of my sons is getting married next year, I’ve started watching pesky calories, which in turn, means not a morsel of cookie has passed through my lips in a while. Well, that is until this morning! I whipped up a batch of these soft, yet crunchy, cookies earlier in the day, sampled one and totally enjoyed my wholesome and almost guilt-free treat! Made with cooked quinoa, whole wheat flour, oats, coconut, and a trifecta of seeds – sunflower, sesame, and flax – they are indeed “healthier cookies.”

Healthy Cookies
From Quinoa 365 by Patricia Green & Carolyn Hemming

Ingredients:
2/3 cup water
1/3 cup quinoa
1 cup butter, softened
1-1/3 cups packed brown sugar
2 large eggs
1-1/2 tsp pure vanilla extract
2 cups whole wheat flour
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1-1/4 cups quick-cooking rolled oats
1 cup flaked unsweetened coconut
1/3 cup sunflower seeds, unsalted
1/3 cup flax (ground or whole seeds)
1/3 cup sesame seeds

Directions:
1. Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside to cool.

2. Preheat the oven to 350 degrees F.

3. Cream the butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly.

4. Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the oats, cooked quinoa, coconut, sunflower seeds, flax and sesame seeds to the flour mixture and stir until well blended. Combine with the butter mixture and stir until well mixed.

5. Roll the dough into 1-1/2-inch balls. Place 2 inches apart on a baking sheet. Flatten each cookie slightly with the palm of your hand.

6. Bake on the center oven rack for 8 to 10 minutes, until the bottoms are light brown. Allow the cookies to cool completely on the baking sheet.

7. Store in a sealed container in the refrigerator for up to 1 week.

Makes 5 dozen.

Linnell’s Notes:
1. Don’t forget to rinse the quinoa before cooking it. This needs to be done to remove the saponin coating on the grains or else they will taste bitter.

2. I only stock steel cut or rolled oats in my pantry, so to make quick-cooking oats, I just put some of the rolled oats into my food processor and whirled them a bit to break down the flakes.

3. Like walnuts and pecans, sesame seeds are more flavorful when they are toasted. Toast some in advance and then put them in the freezer for later use.

4. Cover the cookie sheets with parchment paper to make sure the cookies don’t stick. Don’t forget that parchment paper can be reused. After baking and cooling I wipe the paper down and store them on the baking sheets.

5. To handle the sticky dough, moisten your hands with water first. Re-wet hands as often as needed.

Enjoy!

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Friday’s Fresh Five! (8/5/11)

Posted in About me, Art and Crafts, Creativity, Helping Others, In The Kitchen, inspiration, Photography, Travel, Uncategorized, tagged , , , , , , , , , , , on August 5, 2011| Leave a Comment »

Reminding myself that “sharing and encouraging joy in life” is the intent of this blog, I quickly scanned the entries for today’s post. At first glance, perhaps a few did not reflect my goal, but after careful consideration, I decided I was over-thinking the issue. How could thinking about others, sharing with others, or helping others not create joy?

#1 – TED
Since I’m an idea person, I enjoy watching TED videos. TED is a nonprofit devoted to spreading ideas. For no cost, people around the world can watch humorous or thought-provoking lectures.

TED is owned by the Sapling Foundation whose goal  . . . is to foster the spread of great ideas. It aims to provide a platform for the world’s smartest thinkers, greatest visionaries and most-inspiring teachers, so that millions of people can gain a better understanding of the biggest issues faced by the world, and a desire to help create a better future. Core to this goal is a belief that there is no greater force for changing the world than a powerful idea. Consider:

* An idea can be created out of nothing except an inspired imagination.
* An idea weighs nothing.
* It can be transferred across the world at the speed of light for virtually zero cost.
* And yet an idea, when received by a prepared mind, can have extraordinary impact.
* It can reshape that mind’s view of the world.
* It can dramatically alter the behavior of the mind’s owner.
* It can cause the mind to pass on the idea to others.

Here’s a brief three minute video to wet your TED whistle – Jok Church presents A Circle of Caring.

#2 – 13,138 Dice
What do 13,138 dice have in common with artist and designer Tobias Wong? Sadly, that is the number of days he lived. In memory of his friend, artist Frederick McSwain constructed a portrait of Wong using this exact number of dice. It’s a special tribute to a friend and an incredible art installation.

#3 – Kitchen Substitutes
I received a call this morning from one of my neighbors asking to borrow some milk. Because I didn’t have any, we started brainstorming about what she could substitute in her recipe. It’s hard to be a spontaneous cook these days unless you have a full refrigerator and a well-stocked pantry. This list of Common Ingredient Substitutions offers help by providing alternatives. Check out what’s listed as substitutes for milk and read that the substitutes for ricotta cheese are silken tofu or cottage cheese!

#4 – Where in the World?
Do you like puzzles, photographs, geography, and geology? Then this site is for you! Take a look at these photographs and guess where in the world these areas are located. Bits of information are provided as clues and the answers are at the bottom of the page. Good luck!

#5 – Which Way Are You Going?
“Never look back unless you are planning to go that way.”
Henry David Thoreau

Wherever you go this weekend, have a wonderful time!

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