Tuesday, September 29, 2009
2 tbsp olive oil
1 chopped onion
1/4 + 1/8 tsp mustard seeds
2 cans (14 oz) chunky tomatoes, diced tomatoes or even crushed tomatoes - I've used them all.
1 1/2 tsp coriander
1 1/2 tsp chili powder
1 1/2 tsp salt
1/4 + 1/8 tsp cayenne pepper
1/4 + 1/8 tsp garam masala
1/4 + 1/8 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp minced garlic
4 boneless chicken breasts, cubed (about 2 lbs)
1/4 cup of water as needed
Friday, September 25, 2009
It's so pretty!
You can make this Heirloom Nightgown
Pattern and Supplies at Labours of Love
Saturday, September 19, 2009
Friday, September 18, 2009
Thursday, September 17, 2009
Wednesday, September 16, 2009
Tuesday, September 15, 2009
Sharing these is pretty much out of the question.
They pop out one per second, and float in the circles with one "flip over" until they shoot out and get hand tossed in a heavenly mixture of cinnamon and sugar. Nothing wrong with that!
Oh and good news you don't need worry about the deep frying, the cooking oil is trans fat free. The "green" in you can rest easy knowing they are sold in little paper pouches. The calories aren't listed on the bag so forget about that part - they're quite small.
It's all good, just get it out of your system and load up on the sugary treats knowing you won't be able to get your hands on them again until next year.
Wednesday, September 9, 2009
Camper's Philly Dip In Tin Foil
In real life when you serve it or take it to a party do not mention the camping or the tin foil. The new name will be: Organic Pesto and Vine Tomato Italian Cheese Dip
1 Pkg. Cream Cheese
¼ cup of Pesto sauce (She said she used lots)
2 Roma or other flavorful tomatoes chopped (think vine)
¼ cup of Kraft 4 cheese Italian blend (She said she used lots)
1. Layer in the above order on heavy foil (like a foil bag).
2. Place on BBQ on med-low heat for 10 minutes or until the Philly cheese is very soft.
3. Open and serve with crackers. The crackers she used were Triscuits with cracked pepper.
You can thank me later!
Sunday, September 6, 2009
Saturday, September 5, 2009
Wednesday, September 2, 2009
2 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons shortening
3/4 cup milk
1/2 cup raisins (if no raisins, add another 2 Tbsp. of milk)
1. Sift the flour and then measure the 2 1/2 cups.
2. Re-sift with the other dry ingredients.
3. Work the shortening into dry ingredients with your fingers.
4. Add raisins to the flour-fat mixture if desired and mix thoroughly.
5. Add milk to mixture. (no raisins, add another 2 Tbsp of milk)
6. Turn out on to a floured board and divide into two equal pieces.
7. Pat each into a round that is a little higher in the center and tapers out to the thickness of about 3/4"
8. Cut each round into four to create 8 wedge shaped pieces. Bake about 15 minutes at 450 degrees on an ungreased baking sheet.
This receipe makes 8 scones at about 280 calories a piece.
** Hide, oh I mean store these little gems in an air tight container. Just reheat in the microwave and enjoy!
Tuesday, September 1, 2009
All I can say is on the way camping, we had one last stop to pick up healthy hamburger buns.
These are NOT healthy hamburger buns.
These are NOT my homemade vanilla Betty Crocker.
This is NOT my new four star Buttercream recipe.
These are NOT from a cute Cupcake shop.
This IS what desperation looks like in a plastic box.
Previousely frozen from the local "Save-On-Foods".