Some of the paper tea bags are tainted with chemicals
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- Thread starter Smigo
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If the listing says they're organic are they okay? I won't have to buy anymore for at least a thousand days, but the paper ones I'm eyeing for next time say:
NATURAL SAFE MATERIAL - Made from 100% natural unbleached wood pulp filter paper, non-toxic, hygienic and eco-friendly, much safer than non-woven fabric.
@SirKadly this is the Ebay item number for the so called "organic" paper tea bags, which is the only listing I've seen anywhere that makes that claim. At 21.98 the seller says the box includes 300 bags. That comes to 0.07 cents per bag.
Ebay item number 386225201840
Just put that number in the ebay search, all by itself, and it will come right up unless it sells out. Shipping is free.
When you pull up that listing, down further on the page you'll see other listings with more bags for less money, but the "organic" one seems to me to say more about the manufacturing process and safety. Maybe I'm just gullible.
I'm still not up to snuff on food safety of the cloth vs. paper tea bags. I like the cloth ones because they've already proven themselves durable, and good for the circulation of the hot water through the coffee grounds. I bought unbleached. There is probably some risk in anything you put in your mouth. To me there is a trade-off from permanently cutting out the pesticide residues of the Folgers coffee bag singles, but having close to the same convenience of use.
Ebay item number 386225201840
Just put that number in the ebay search, all by itself, and it will come right up unless it sells out. Shipping is free.
When you pull up that listing, down further on the page you'll see other listings with more bags for less money, but the "organic" one seems to me to say more about the manufacturing process and safety. Maybe I'm just gullible.
I'm still not up to snuff on food safety of the cloth vs. paper tea bags. I like the cloth ones because they've already proven themselves durable, and good for the circulation of the hot water through the coffee grounds. I bought unbleached. There is probably some risk in anything you put in your mouth. To me there is a trade-off from permanently cutting out the pesticide residues of the Folgers coffee bag singles, but having close to the same convenience of use.
Was perusing recipes, saw this: https://www.littlemisskaty.co.uk/2017/04/smokey-chorizo-lentil-chickpea-stew.html
Made up 5 quarts of my own version to use up leftovers and get rid of some of the many oddball items from the food boxes. Mine was slow-cooked on the stove-top for like 6hrs...using a large and heavy hard-anodized aluminum 5qt pot...it cooks like cast iron, but non-stick.
I simply staged the cooking of the legumes and rice so they ended up all cooked at the same time.
Mine is more like a chilli consistancy than a stew...IDK what it'd be properly called. Depends on your culture, I'd imagine. I just cook as I go...lol....
It has lentils, chickpeas, Mahatma long-grained rice, split yellow peas, fire-roasted peppers, misc. veggies, several kinds of leftover meats, a big tin of organic crushed tomatoes, lots of onions and crushed garlic, etc, etc.
It's more reddish than the photo shows...meh...lighting here is a wonky color temperature.
Filled a 12cup container, plus a gallon ziplock bag for the freezer.
Made up 5 quarts of my own version to use up leftovers and get rid of some of the many oddball items from the food boxes. Mine was slow-cooked on the stove-top for like 6hrs...using a large and heavy hard-anodized aluminum 5qt pot...it cooks like cast iron, but non-stick.
I simply staged the cooking of the legumes and rice so they ended up all cooked at the same time.
Mine is more like a chilli consistancy than a stew...IDK what it'd be properly called. Depends on your culture, I'd imagine. I just cook as I go...lol....
It has lentils, chickpeas, Mahatma long-grained rice, split yellow peas, fire-roasted peppers, misc. veggies, several kinds of leftover meats, a big tin of organic crushed tomatoes, lots of onions and crushed garlic, etc, etc.
It's more reddish than the photo shows...meh...lighting here is a wonky color temperature.
Filled a 12cup container, plus a gallon ziplock bag for the freezer.
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PS: That stuff I made works great with some shredded cheese, sour cream, black olives, and tort chips for an EZ layered nacho.
Hmm...does a Bud Light with Lime count as cooking?
Watching the NBA Play-In Tournament with Lakers vs Pacers now. And later on, more FCS Football....
Hmm...does a Bud Light with Lime count as cooking?
Watching the NBA Play-In Tournament with Lakers vs Pacers now. And later on, more FCS Football....
I held a little Chanukah supper last night for a couple of friends, no time to take pics. I was pulling things out of the oven as they arrived. This usually doesn't work on a weekend night, since Chanukah weekends are often reserved for family coming in from out of town, or for going out of town to be with family, but this year I had friends asking me when we were going to do latkes.
So my friend brought her little chanukiah, lit the center candle, and from that carried the fire to some of the lower candles (you only light the amount of candles to signify which of the eight days of Chanukah it is). She sang the candle blessing. It was beautiful. Just as, at Thanksgiving, some families will go around the table, each one telling what they're thankful for, she had us tell where we found light this year, and what light, wisdom and knowledge we seek in the coming year.
Menu
Latkes from the grocery store deli, almost always sold out but I snagged the last of them, enough for two per person except me, and I only wanted one anyway. I ran them in the oven to crisp up a little more. Sour cream and apple butter on the side.
Brisket from Bill Miller (local restaurant chain), very tender and luscious
Some shishito peppers I roasted with a tiny bit of oil, as a counterpoint to all the richness
A pull-apart challah loaf to sop up the brisket juice
A big bowl of baby tomatoes for salad
Dessert
I couldn't find anything at the store bakery that was actually labeled sufganiyah, the traditional jelly donut, and grocery store donuts are pretty mediocre in general, so I gave up on that. Instead we had:
Lacey's dark chocolate almond cookies, the mad fave of one of my guests
Baby clementines
A bowl of freshly roasted pecans, salted
To drink:
I found Alexandre organic eggnog, wow, first organic one I've seen. 380 calories per cup (!!!!)
Califia Farms vegan holiday nog, 50 calories per cup, and delicious. I'll take it any day.
I had some pumpkin ale in the fridge, but no takers. One of them brought a bottle of shiraz we opened.
Coffee, an occasion to use my big Chemex pour-over beauty
I gave each of them a chocolate dreidel to take home.
Burp!
So my friend brought her little chanukiah, lit the center candle, and from that carried the fire to some of the lower candles (you only light the amount of candles to signify which of the eight days of Chanukah it is). She sang the candle blessing. It was beautiful. Just as, at Thanksgiving, some families will go around the table, each one telling what they're thankful for, she had us tell where we found light this year, and what light, wisdom and knowledge we seek in the coming year.
Menu
Latkes from the grocery store deli, almost always sold out but I snagged the last of them, enough for two per person except me, and I only wanted one anyway. I ran them in the oven to crisp up a little more. Sour cream and apple butter on the side.
Brisket from Bill Miller (local restaurant chain), very tender and luscious
Some shishito peppers I roasted with a tiny bit of oil, as a counterpoint to all the richness
A pull-apart challah loaf to sop up the brisket juice
A big bowl of baby tomatoes for salad
Dessert
I couldn't find anything at the store bakery that was actually labeled sufganiyah, the traditional jelly donut, and grocery store donuts are pretty mediocre in general, so I gave up on that. Instead we had:
Lacey's dark chocolate almond cookies, the mad fave of one of my guests
Baby clementines
A bowl of freshly roasted pecans, salted
To drink:
I found Alexandre organic eggnog, wow, first organic one I've seen. 380 calories per cup (!!!!)
Califia Farms vegan holiday nog, 50 calories per cup, and delicious. I'll take it any day.
I had some pumpkin ale in the fridge, but no takers. One of them brought a bottle of shiraz we opened.
Coffee, an occasion to use my big Chemex pour-over beauty
I gave each of them a chocolate dreidel to take home.
Burp!
I did fusion cooking the @CaFF way. I had leftover tomato soup, to which I added a packet of Spanish rice and quinoa blend. Those chiles de arbol look like snakes about to bite you because they are. I use them whole and then pull them out. If I'm feeling dangerous I'll eat them.
Because there wasn't that much leftover soup, the soup-rice mixture was more solid than soupy. I used it to make nachos, no cheese, but I added the half avocado leftover from today's breakfast-lunch, chopped, and some fresh chopped tomato.
Delish!
Because there wasn't that much leftover soup, the soup-rice mixture was more solid than soupy. I used it to make nachos, no cheese, but I added the half avocado leftover from today's breakfast-lunch, chopped, and some fresh chopped tomato.
Delish!
The OG string cheese: knotted mozzarella. You literally unwind it to use it. 
Ready to bake up for TNF.
Used my last 12" flatbread pizza crust. Made up a smokey tomato BBQ type sauce with added garlic and basil paste and also brushed the crust with olive oil mixed with bacon drippings because I can.
12min at 400F and it's Done. EZ....
That's mesquite beef sausage on there, not pepperoni this time
Ready to bake up for TNF.
Used my last 12" flatbread pizza crust. Made up a smokey tomato BBQ type sauce with added garlic and basil paste and also brushed the crust with olive oil mixed with bacon drippings because I can.
12min at 400F and it's Done. EZ....
That's mesquite beef sausage on there, not pepperoni this time
Does this classify as a healthy drink?
Infoi: https://ukrainianheritagevodka.com/
A nice review here:
It benefits the Ukraine and is a fave vodka anyways, plus a tasty juice blend I found.
The 'ol classic Vodka\Cran was a signature drink of mine years ago, it's still delish now.
Just with a more interesting blend of juices.
Oh, and they were both on sale...the vodka was $9.00 at Grocery Outlet.
It's hard to find here, but well rated for its price point. It's no Luksusowa by any means, but that stuff is $$$.
P.S.: I also picked up some lovely pitted Greek green olives...with no pimentos. Ya'll know what filthiness shall occur in short order...
Infoi: https://ukrainianheritagevodka.com/
A nice review here:
7 Best Ukrainian Vodka Brands
Savor the bold and smooth taste of Ukrainian vodka. Our article explores the history, production, and top brands of this beloved spirit.mybartender.com
It benefits the Ukraine and is a fave vodka anyways, plus a tasty juice blend I found.
The 'ol classic Vodka\Cran was a signature drink of mine years ago, it's still delish now.
Just with a more interesting blend of juices.
Oh, and they were both on sale...the vodka was $9.00 at Grocery Outlet.
It's hard to find here, but well rated for its price point. It's no Luksusowa by any means, but that stuff is $$$.
P.S.: I also picked up some lovely pitted Greek green olives...with no pimentos. Ya'll know what filthiness shall occur in short order...
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Sweet Potato Soup
This is the starting point.
Celery, onion, carrots, garlic, thyme, rosemary, cinnamon, turmeric, paprika, pepper, salt, stock, and of course sweet potatoes.
Full recipe to follow, with a finished picture, once it's done.
This is the starting point.
Celery, onion, carrots, garlic, thyme, rosemary, cinnamon, turmeric, paprika, pepper, salt, stock, and of course sweet potatoes.
Full recipe to follow, with a finished picture, once it's done.
Sweet Potato Soup
1 tablespoons olive oil
2 lbs sweet potatoes peeled & cut in 1 inch pieces-about 5 cups
1 cup carrots diced
1/2 cup onion diced
1 tablespoon garlic minced
1 quart vegetable stock (4 cups)
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon dried rosemary optional
1/2 teaspoon dried thyme optional
Instructions
Heat olive oil in a pan over medium heat. Sauté potatoes, carrots, onions + garlic until sweet potato has browned on edges and onions/garlic are translucent
Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.
Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
I added celery, and though I didn't measure the amounts of vegetables I probably used close to double what the recipe calls for. Immediately before serving, I took some diced red peppers, diced green onion, and some spinach leaves and dropped them in the bottom of the bowl then ladled the soup over it, so those are only cooked by the heat of the soup. Then stirred it up in the bowl, and added some feta just because.
Edited to add- Delicious! Interesting combination of spices.
1 tablespoons olive oil
2 lbs sweet potatoes peeled & cut in 1 inch pieces-about 5 cups
1 cup carrots diced
1/2 cup onion diced
1 tablespoon garlic minced
1 quart vegetable stock (4 cups)
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon dried rosemary optional
1/2 teaspoon dried thyme optional
Instructions
Heat olive oil in a pan over medium heat. Sauté potatoes, carrots, onions + garlic until sweet potato has browned on edges and onions/garlic are translucent
Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.
Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.
I added celery, and though I didn't measure the amounts of vegetables I probably used close to double what the recipe calls for. Immediately before serving, I took some diced red peppers, diced green onion, and some spinach leaves and dropped them in the bottom of the bowl then ladled the soup over it, so those are only cooked by the heat of the soup. Then stirred it up in the bowl, and added some feta just because.
Edited to add- Delicious! Interesting combination of spices.
Jimi,
I love that chocolate peppermint combo, but I won't eat what you pictured either. There are always ways to have a treat, get those flavors, without destroying our health.
So I've been looking around. For the craving I usually have a piece of peppermint bark candy, as I mentioned, thin layers of dark chocolate, white chocolate and crushed candy cane, but I know you won't eat that either. Here are some ideas for you, and I'll be trying them too. I'll get back to you if there's anything more to know. I'm thinking of both chocolate mint, and peppermint mocha.
First, make hot chocolate using my recipe, which I'm re-linking here from the diet thread:
vapingunderground.com
Keep in mind, I use a big 2-cup mug, so depending on what you drink from, you may want to reduce the amounts of ingredients, but here are your chocolate and mint options specific to your eating plan:
Pascha organic pure chocolate chips, single ingredient:
It's fabulous. Use it for my hot chocolate recipe, and sweeten it however you want. You have date syrup I think, maple syrup, stevia and whatever else you use.
Or, already sweetened with unrefined coconut sugar, these chocolate chips. I've tried them, and like all of the organic chocolate I've been trying lately, it is soooooo good.
While the chocolate is in the second stir-melt stage (again, refer to my hot choc recipe), also add one or two of these:
Vermints are the only ingredient I'm showing you that contain sugar, but it's organic cane sugar, and it will be a very small amount.
Or, when the hot chocolate is done and ready, add either of these:
Or you can make your hot coffee and use it instead of the hot water in my hot chocolate recipe, to make mocha instead.
To make your mocha into holiday mint mocha, here are some products (fresh mint leaves are usually going to be spearmint, not peppermint, but it's just as excellent for making mint mocha. You would either chill your coffee for a cold drink, or heat the chocolate almond milk for a hot drink.
Or just work with your hot coffee, and drop in any of the above ingredients, and/or one or two of these:
I really don't think there are compromises here. The ingredients in that brownie trifle dessert you showed, all include extracts and flavorings, along with ingredients that are not nutritious, not health and life giving the way food should be.
Physician Tobias Venner, in 1620, writing about mint: "doth greatly comfort the braine and spirits, stirre up the senses, especially the memorie, and make the heart cheerefull.”
Wishing you many cozy evenings with special holiday drinks.
I love that chocolate peppermint combo, but I won't eat what you pictured either. There are always ways to have a treat, get those flavors, without destroying our health.
So I've been looking around. For the craving I usually have a piece of peppermint bark candy, as I mentioned, thin layers of dark chocolate, white chocolate and crushed candy cane, but I know you won't eat that either. Here are some ideas for you, and I'll be trying them too. I'll get back to you if there's anything more to know. I'm thinking of both chocolate mint, and peppermint mocha.
First, make hot chocolate using my recipe, which I'm re-linking here from the diet thread:
Diet tips and tricks
I made these the other day Ingredients Baby Portabella Mushrooms Myioko's veggaterian cheese (both chedder and motsorellia (I know I can't spell) :( Garden onion (chopped finely) Hot peppers from the garden (Chopped finely) And some veggaterian yogart (used as a binder) I have no idea how...
Keep in mind, I use a big 2-cup mug, so depending on what you drink from, you may want to reduce the amounts of ingredients, but here are your chocolate and mint options specific to your eating plan:
Pascha organic pure chocolate chips, single ingredient:
It's fabulous. Use it for my hot chocolate recipe, and sweeten it however you want. You have date syrup I think, maple syrup, stevia and whatever else you use.
Or, already sweetened with unrefined coconut sugar, these chocolate chips. I've tried them, and like all of the organic chocolate I've been trying lately, it is soooooo good.
While the chocolate is in the second stir-melt stage (again, refer to my hot choc recipe), also add one or two of these:
Vermints are the only ingredient I'm showing you that contain sugar, but it's organic cane sugar, and it will be a very small amount.
Or, when the hot chocolate is done and ready, add either of these:
Or you can make your hot coffee and use it instead of the hot water in my hot chocolate recipe, to make mocha instead.
To make your mocha into holiday mint mocha, here are some products (fresh mint leaves are usually going to be spearmint, not peppermint, but it's just as excellent for making mint mocha. You would either chill your coffee for a cold drink, or heat the chocolate almond milk for a hot drink.
Or just work with your hot coffee, and drop in any of the above ingredients, and/or one or two of these:
I really don't think there are compromises here. The ingredients in that brownie trifle dessert you showed, all include extracts and flavorings, along with ingredients that are not nutritious, not health and life giving the way food should be.
Physician Tobias Venner, in 1620, writing about mint: "doth greatly comfort the braine and spirits, stirre up the senses, especially the memorie, and make the heart cheerefull.”
Wishing you many cozy evenings with special holiday drinks.
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One time, after Jean became ill, and Jimi was on deck for all the cooking, he asked "some of you ladies" on the forum to suggest recipes. I had to point out to him that most of the genius in this cooking thread is from men on the forum. Here is one more example of that.
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I'm a fairly good cook when following recipes I think, but I'm no genius in the kitchen. I couldn't come up with a recipe on my own to save my life. I do sometimes tweak other peoples recipes a bit, but I wouldn't have a clue what spices and seasonings work well together, changes I make or much more simple.
For instance I was taught to make gumbo by someone with cajun blood. I think I now make it better (even though it sometimes takes me a couple of tries to get the roux right without burning it) but my version would not pass the cajun test. I tried adding tomatoes one time, and won't make it any other way now which is more creole style than cajun.
Anyway, I stole this recipe entirely. I was looking for something that would work for nearly anybody regardless of dietary restrictions. Partly because I wanted to be sure it was something Jimi could eat since he likes soup, and partly because I'm trying to eat healthier myself. The only creativity I put into it was the in the bowl additions.
I think one could still make this without a blender by using a potato masher and stirring well, but I can't be sure.
Wow thank you very much my friend, we are so limited here for local stores to get anything organic, no whole foods, sprouts, or anything like them. I am gonna have to hunt down some of those honey mint patties and a lot of what you posted. I am gonna have to make some kind of a treat for Christmas, sure do need one the way things are goin.Jimi,
View attachment 211387
I love that chocolate peppermint combo, but I won't eat what you pictured either. There are always ways to have a treat, get those flavors, without destroying our health.
So I've been looking around. For the craving I usually have a piece of peppermint bark candy, as I mentioned, thin layers of dark chocolate, white chocolate and crushed candy cane, but I know you won't eat that either. Here are some ideas for you, and I'll be trying them too. I'll get back to you if there's anything more to know. I'm thinking of both chocolate mint, and peppermint mocha.
First, make hot chocolate using my recipe, which I'm re-linking here from the diet thread:
Diet tips and tricks
I made these the other day Ingredients Baby Portabella Mushrooms Myioko's veggaterian cheese (both chedder and motsorellia (I know I can't spell) :( Garden onion (chopped finely) Hot peppers from the garden (Chopped finely) And some veggaterian yogart (used as a binder) I have no idea how...
Keep in mind, I use a big 2-cup mug, so depending on what you drink from, you may want to reduce the amounts of ingredients, but here are your chocolate and mint options specific to your eating plan:
Pascha organic pure chocolate chips, single ingredient:
View attachment 211359
It's fabulous. Use it for my hot chocolate recipe, and sweeten it however you want. You have date syrup I think, maple syrup, stevia and whatever else you use.
Or, already sweetened with unrefined coconut sugar, these chocolate chips. I've tried them, and like all of the organic chocolate I've been trying lately, it is soooooo good.
View attachment 211376
While the chocolate is in the second stir-melt stage (again, refer to my hot choc recipe), also add one or two of these:
View attachment 211377
Vermints are the only ingredient I'm showing you that contain sugar, but it's organic cane sugar, and it will be a very small amount.
Or, when the hot chocolate is done and ready, add either of these:
View attachment 211378
Or you can make your hot coffee and use it instead of the hot water in my hot chocolate recipe, to make mocha instead.
To make your mocha into holiday mint mocha, here are some products (fresh mint leaves are usually going to be spearmint, not peppermint, but it's just as excellent for making mint mocha. You would either chill your coffee for a cold drink, or heat the chocolate almond milk for a hot drink.
View attachment 211380View attachment 211381
View attachment 211391
Or just work with your hot coffee, and drop in any of the above ingredients, and/or one or two of these:
View attachment 211392
I really don't think there are compromises here. The ingredients in that brownie trifle dessert you showed, all include extracts and flavorings, along with ingredients that are not nutritious, not health and life giving the way food should be.
Physician Tobias Venner, in 1620, writing about mint: "doth greatly comfort the braine and spirits, stirre up the senses, especially the memorie, and make the heart cheerefull.”
Wishing you many cozy evenings with special holiday drinks.
I am real glad you posted the recipe for the sweet potato soup, soon as I ever get time I am gonna make a lot of these recipes everyone is sharing, thank you all very much. I don't get much variety in my diet, so many things I can't have.
I've got more soup recipes I'll be trying, most of which you should be able to eat. Butternut squash soup will be next on my list. That recipe is also pure vegetable.
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I copy pasted this and emailed it to my wife. That's how tasty it looks. My daughter made something similar Thursday. Her's had squash in addition to the sweet potato and it was delish.
I just ate a butternut squash tonight, love butternut squash
@Jimi, I get the distinct feeling you don't use Amazon at all. I know it's an evil empire and all that, but it's also a marketplace of thousands, maybe hundreds of thousands, of companies and individual sellers.
You can get those chocolate honey mint patties, and this is the time of year to have something like that shipped so it doesn't become a melted mess on the delivery truck.
For price comparison, I found them locally at Natural Grocers, and I know you don't have that where you are. I got them 1.49 plus tax for a pack of three patties. After tax that comes to 54 cents per patty.
Amazon has the same price right now, and free shipping. You put the box of sixteen 3-packs (total of 48 patties) in your cart at 25.99, on sale right now. Then a 10 percent off coupon will populate, and you pay tax on the purchase, so your final total, including free shipping (even if you're not an Amazon Prime member), is 53 cents per patty.
It's a better deal than the brand's own website, where the lowest I could calculate was 65 cents per patty.
I would urge you to do this before the sale ends, before the coupon disappears, and before the weather warms up. When I was testing it out, it said delivery would be by December 22.
There are other flavors too, double dark chocolate, almond, espresso, pomegranate. Just put "Heavenly Organics honey patties" in the search engine, but be careful to get the right offer because there are various configurations or 3-packs and singles, at various prices.
Editing to add: the offer I described will ship from Heavenly Organics, the maker of it, not from some Amazon warehouse.
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@Jimi, I think I nailed it this time.
Every time I test this recipe I think of something I might have done differently. These cookies look dark, not because they are burnt, but because adding the chocolate chips while the dough is hot, chips that don't contain wax or congealants such as soy lecithin, they melt into the dough and make it "fudgy". So keep that in mind. If you don't want to see that, you can wait until your dough cools down before adding the chips. But here's how I did it this time:
I used only two packets of instant oatmeal, single ingredient, organic whole grain rolled oats, Nature's Path brand "Original" (same as in previous attempts):
I mixed it with hot water to make a less than soupy eating consistency, a little more like a dough, but a little more loose than dough because it tightens up as you work with it. To that I added one tablespoon Myokos organic vegan butter while the oatmeal was hot (and greased the baking sheet with another tablespoon of the Myokos). I preheated the oven to 350.
To the dough so far, I added two tablespoons organic vanilla extract and two tablespoons organic maple syrup, and plenty of salt. The salt isn't just for the oatmeal, but also for the pecans and the chocolate.
Then I added one half cup chocolate chips, and one half cup broken up pecans. I used this chocolate, love it:
You could also choose the Hu 60 percent cacao chips, equally clean, but sweetened with date instead of coconut sugar:
If you don't find the Hu chocolate chips in the best grocery store you have, then the Hu chocolate bars are more commonly found. Just get that and chop it up.
To make the cookies, in my previous testing I was using a big scoop. This time I used the smaller one.
You can just use a spoon, but the trick is to hand pat them into small, flat, tight patties. If you did that with a flour and egg dough it would get tough, but this oatmeal dough is impossible to abuse.
Just the one small recipe using two packets of instant oatmeal made more than a dozen cookies. I baked a dozen, and let the last of the dough be my breakfast-lunch today. Without eggs or raw flour in it, you can do that. Yummm.
I baked 20 minutes, maybe 21, to make sure the oatmeal was toasted and the cookies fried a little bit on the bottom. Here they are done, again fudgy looking because of the chocolate melting into the dough before they even went in the oven.
Here they are all plated and pretty.
They held up as cookies out of hand, and they are delicious. There still are whole chocolate chips in them, but if you want the cookies to look more chocolate chippy and less fudgy, just mix everything else, let the mixed dough cool, then add the chocolate chips right before forming the dough into cookies.
I hope you'll really enjoy them Jimi. You might experiment with your cooked oatmeal (not instant), but it has to be dried out to a dough consistency before proceeding. You can always add back more moisture if necessary, and the vanilla and the maple syrup add moisture.
Every time I test this recipe I think of something I might have done differently. These cookies look dark, not because they are burnt, but because adding the chocolate chips while the dough is hot, chips that don't contain wax or congealants such as soy lecithin, they melt into the dough and make it "fudgy". So keep that in mind. If you don't want to see that, you can wait until your dough cools down before adding the chips. But here's how I did it this time:
I used only two packets of instant oatmeal, single ingredient, organic whole grain rolled oats, Nature's Path brand "Original" (same as in previous attempts):
I mixed it with hot water to make a less than soupy eating consistency, a little more like a dough, but a little more loose than dough because it tightens up as you work with it. To that I added one tablespoon Myokos organic vegan butter while the oatmeal was hot (and greased the baking sheet with another tablespoon of the Myokos). I preheated the oven to 350.
To the dough so far, I added two tablespoons organic vanilla extract and two tablespoons organic maple syrup, and plenty of salt. The salt isn't just for the oatmeal, but also for the pecans and the chocolate.
Then I added one half cup chocolate chips, and one half cup broken up pecans. I used this chocolate, love it:
You could also choose the Hu 60 percent cacao chips, equally clean, but sweetened with date instead of coconut sugar:
If you don't find the Hu chocolate chips in the best grocery store you have, then the Hu chocolate bars are more commonly found. Just get that and chop it up.
To make the cookies, in my previous testing I was using a big scoop. This time I used the smaller one.
You can just use a spoon, but the trick is to hand pat them into small, flat, tight patties. If you did that with a flour and egg dough it would get tough, but this oatmeal dough is impossible to abuse.
Just the one small recipe using two packets of instant oatmeal made more than a dozen cookies. I baked a dozen, and let the last of the dough be my breakfast-lunch today. Without eggs or raw flour in it, you can do that. Yummm.
I baked 20 minutes, maybe 21, to make sure the oatmeal was toasted and the cookies fried a little bit on the bottom. Here they are done, again fudgy looking because of the chocolate melting into the dough before they even went in the oven.
Here they are all plated and pretty.
They held up as cookies out of hand, and they are delicious. There still are whole chocolate chips in them, but if you want the cookies to look more chocolate chippy and less fudgy, just mix everything else, let the mixed dough cool, then add the chocolate chips right before forming the dough into cookies.
I hope you'll really enjoy them Jimi. You might experiment with your cooked oatmeal (not instant), but it has to be dried out to a dough consistency before proceeding. You can always add back more moisture if necessary, and the vanilla and the maple syrup add moisture.
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Had to come back and look again I can almost taste them in the picture, so anxious to have one of these
Jimi, see above about getting the chocolate honey patty too. If you don't want that many of them, to get the best price per piece, you can use some of them if you have a Christmas gift list to fill, or they keep on the shelf for a long time, even longer in the fridge.
Was bored and awake this morning, can't do real cooking at 5am, but I decided I'd not made a ramen in a long time and I had a bunch of veggies and things to use up.
One packet of RAMEN EXPRESS HOTTER & SPICIER FLAVOR was used.
I ended up nearly filling a 5 cup container.
https://ramenexpressnoodles.com/about-us/
https://ramenexpressnoodles.com/flavors/
One packet of RAMEN EXPRESS HOTTER & SPICIER FLAVOR was used.
I ended up nearly filling a 5 cup container.
https://ramenexpressnoodles.com/about-us/
https://ramenexpressnoodles.com/flavors/
That 2lb loaf of Tillamook medium white cheddar I'd bought on sale for $4 was calling my name. So, I made up some cheese toast on wheat bread. 
Bread got a little Dijon mustard and a swipe of mayo. A sprinkle of garlic salt w/ parsley on the top for fun.
Bread got a little Dijon mustard and a swipe of mayo. A sprinkle of garlic salt w/ parsley on the top for fun.
My kitchen bouquet...
I'd paid twice what I would normally pay for a bunch of green onions to get the organic ones, so I don't want them mush in a couple of days. I had replaced the vent fan's OEM incandescent light bulb with a 40W CFL, so it'll grow just fine indoors.
Info and other storage methods: https://www.thespruceeats.com/how-to-store-green-onions-scallions-1389341
I saw Milly looking up at the pretty greenery, so to stave off her jumping up there...I just picked her up and let her get a whiff...I got to like 6" away and she wanted outa there...
Good....because the stove is a hard no-no and all members of the Allium family are toxic to cats.
I'd paid twice what I would normally pay for a bunch of green onions to get the organic ones, so I don't want them mush in a couple of days. I had replaced the vent fan's OEM incandescent light bulb with a 40W CFL, so it'll grow just fine indoors.
Info and other storage methods: https://www.thespruceeats.com/how-to-store-green-onions-scallions-1389341
I saw Milly looking up at the pretty greenery, so to stave off her jumping up there...I just picked her up and let her get a whiff...I got to like 6" away and she wanted outa there...
Good....because the stove is a hard no-no and all members of the Allium family are toxic to cats.
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Made this chilli sauce stuff for burritos, nachos, and etc. from 85/15 ground beef cooked in a little beef stock with 1/2 tsp of Better Than Bouillon Roasted Beef, granulated garlic & onion, ground cumin seed, smoked habanero powder, NM hot chile powder, ghost pepper powder, a minced smoked Serrano pepper, some crushed tomatoes, and half of a packet of these tasty Chipotle beans from my latest food box delivery.
I added the bean stuff after after the meat had been cooked and spatula-chopped to about 1/4" chunks. Let that all simmer down awhile, then used a potato masher to get a nice consistency. Still some small chunks, but more of a sauce now.
I like...
I added the bean stuff after after the meat had been cooked and spatula-chopped to about 1/4" chunks. Let that all simmer down awhile, then used a potato masher to get a nice consistency. Still some small chunks, but more of a sauce now.
I like...
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I was not aware of this, so thank you for mentioning it. Not that my cats ever really have easy access to onions and garlic, but it's always good to know what things to be a little extra cautious about when I'm cooking.
From the Vet manual:
Yup...lotta things we humans eat or use can hurt cats and other pets. For example, most canned tuna has a fucktonne of salt... excessive salt isn't good for cats at all. When I buy meat for Milly's DIY food, I get the stuff with NO salt or broth added.
Human Foods That Are Poisonous to Cats
Many human foods are toxic to cats. Avoid feeding cats table scraps. Instead, feed a nutritious cat food created for their specific nutritional needs.
And that isn't even including the non-food things...like air fresheners...chock full of essential oils like cinnamon, nutmeg, etc. they could breathe it in, or it gets on the floors or w/e...then they walk on it and lick their paws...ooops...
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Milly woke me at like 5AM 'cuz kitty stuff needed attending to...
There are a shitload of football games today starting at 10AM...pregame starts at 8AM...so argggggh!
Decided I needed a wakey-wakey snack, so made a quicky nacho using the meat/beans stuff, shallot, the white cheddar+Mexican 4-cheese blend, bacon crumbles, Mexican sweet basil, garlic salt, and a drizzle of Aztec's Revenge Cayenne Hot Sauce. (too early for my normal level of heat)
Still not very awake...but if I go back to sleep, I'll never wake up in time for the Seahawks game...
Gonna fire up the espresso machine with some Bean Blossom Sequoia Blend Dark Roast, watch some eps of Orphan Black Echoes and munch....
There are a shitload of football games today starting at 10AM...pregame starts at 8AM...so argggggh!
Decided I needed a wakey-wakey snack, so made a quicky nacho using the meat/beans stuff, shallot, the white cheddar+Mexican 4-cheese blend, bacon crumbles, Mexican sweet basil, garlic salt, and a drizzle of Aztec's Revenge Cayenne Hot Sauce. (too early for my normal level of heat)
Still not very awake...but if I go back to sleep, I'll never wake up in time for the Seahawks game...
Gonna fire up the espresso machine with some Bean Blossom Sequoia Blend Dark Roast, watch some eps of Orphan Black Echoes and munch....
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Milly woke me at like 5AM 'cuz kitty stuff needed attending to...
There are a shitload of football games today starting at 10AM...pregame starts at 9AM...so argggggh!
View attachment 211586
Decided I needed a wakey-wakey snack, so made a quicky nacho using the meat/beans stuff, shallot, the white cheddar+Mexican 4-cheese blend, bacon crumbles, Mexican sweet basil, garlic salt, and a drizzle of Aztec's Revenge Cayenne Hot Sauce. (too early for my normal level of heat)
View attachment 211585 View attachment 211584
Still not very awake...but if I go back to sleep, I'll never wake up in time for the Seahawks game...
Okay, that's it. I'm coming over for a plate of that.
That's just an appetizer..lol...
But, proof of the versatility of the meat/beans stuff...cold it can be handled like ground beef aka chunks, etc. Heat it first...and it can be poured like a thick sauce. Also yummy in a queso dip.
Tried to figure out a better place to put this, but didn't find any other threads that seemed right either. So I'll ask here. Can anybody tell me how much almond flavor is added to something by using almond flour. For contxt, I found a recipe for something that usually uses almond extract. But this recipe, which was designed to use almond flour in place of regular flour, calls for vanilla instead of almond. I want to make sure there will still be as much almond flavor as I'm expecting. So should I just stick with the almond extract like I would normally use? Or does the almond flour have enough flavor that I won't need it?
Almond Crescent Cookies - Semi-healthy at least for a cookie
If made per directions this is the theoretical nutrition info
Serving: 1cookie | Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 13mg | Fiber: 1g | Sugar: 2g
Supposed to make 18
Confectioner's sugar might be able to be replaced with powdered monkfruit sweetener.
If made per directions this is the theoretical nutrition info
Serving: 1cookie | Calories: 63kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 13mg | Fiber: 1g | Sugar: 2g
Supposed to make 18
- 1 cup finely ground almond flour
- 3 Tablespoons softened organic butter, ghee or vegan butter (I used Earth Balance)
- 5-6 Tablespoons powdered sugar, divided
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup raw pecans, finely chopped
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla and salt in a mixing bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.
- Using a tablespoon scoop the dough and form into a small log then shape into a crescent shape. Arrange the crescents about 1 inch apart on the sheet as they will spread a bit. Bake the cookies for 20 minutes or until they start to turn light golden brown on top.
- Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool and enjoy.
Confectioner's sugar might be able to be replaced with powdered monkfruit sweetener.
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I don't really know the answer to this, however in my experience I always follow a recipe to the letter for the first time especially when baking. This is so you will have a baseline. Future attempts is where I would go tweaking.
I think @Jimi has worked with almond flour quite a bit, so his would be the definitive answer, but in what I've tasted of it, the almond flavor is fairly denatured from it. I've had almond flour pasta. It tasted like pasta, though I didn't care for it because it was dense and sticky, so the leftovers didn't reheat well.
Almond flour crackers taste like any other crackers.
Almond milk doesn't, to me, taste identifiable as almondy as compared to rice milk or other plant milk. When it comes right down to it, almond butter tastes more like peanut butter than almond extract, and toasted almonds taste nothing like almond extract. Almond extract is a distinct flavor all its own.
Those look wonderful. I like that calorie count in them.
Made my first attempt at using Phyllo dough for some Pastrami, white cheddar, cabbage, and mushroom pastries. Turns out, I'm not very good at Phyllo dough...but it *was* yummy and messy fun.
I've always found the grocery store phyllo fairly easy to work with, as long as you work fast before those super sheer layers can dry out. It seems like no matter what I wrap it around or fill it with, it turns out golden, shattery crispy and flaky, but I don't buy it anymore because I haven't found any organic anywhere.
Yeah, for a cookie that's pretty good. Of course they aren't nearly as sweet as most cookies, but I think they are pretty good. I assume alternatives to regular powdered sugar like the monksfruit might cut the carb and calorie count a bit also but I'm not familiar with it so can't say for sure. And because I had an open package of walnuts to use up, I subbed those in.
A few college Bowl games today, felt the need for a burger.
I'd pre-made seasoned 85/15 beef patties and froze 'em, so easy to cook on a whim. Thicker at the edges so they cook evenly.
First, I cooked some bacon. Then, cooked up the meat along with diced onion and Serrano pepper in the yummy bacon fat. (it's precooked bacon, so not ALL that much fat)
Honey Wheat bun got oiled and toasted, spread with some DIY burger sauce, Colby-Jack cheese, bacon, and the rest. Pretty dang good.
(apologies for crappy pics..it's dark in here today)
I'd pre-made seasoned 85/15 beef patties and froze 'em, so easy to cook on a whim. Thicker at the edges so they cook evenly.
First, I cooked some bacon. Then, cooked up the meat along with diced onion and Serrano pepper in the yummy bacon fat. (it's precooked bacon, so not ALL that much fat)
Honey Wheat bun got oiled and toasted, spread with some DIY burger sauce, Colby-Jack cheese, bacon, and the rest. Pretty dang good.
(apologies for crappy pics..it's dark in here today)
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It's a bleh, dark and rainy morning...wanted some brekky hash...but no potatoes. Hmm.
I took all the good usable pieces out of a bag of big waffle fries, sorted out any yucky bits, and used the leftover chunks ya'd usually toss for use as hash browns. Worked nicely.
Added my usual sausage/veggies/etc and cooked that up until dried out a bit and browned.
Then scrambled a couple of old eggs separately...or its an utter mess.
Filled a 16oz container...good for several breakfasts. Not bad for mostly leftovers.
I took all the good usable pieces out of a bag of big waffle fries, sorted out any yucky bits, and used the leftover chunks ya'd usually toss for use as hash browns. Worked nicely.
Added my usual sausage/veggies/etc and cooked that up until dried out a bit and browned.
Then scrambled a couple of old eggs separately...or its an utter mess.
Filled a 16oz container...good for several breakfasts. Not bad for mostly leftovers.
I use a lot of almond flour and when baked in something you can barely taste the difference
Try date paste, you can make it yourself, sweet with a wonderful taste that goes very well in a cookie and MUCH healthier than processed sugars
Unfortunately for this recipe it needs to be a powdered sugar type of thing in order to coat the cookies after they bake. That's why I was suggesting powdered monkfruit sweetener. I assume that would be healthier than regular powdered sugar. But I will look into date paste to see how to potentially use it in other recipes.Try date paste, you can make it yourself, sweet with a wonderful taste that goes very well in a cookie and MUCH healthier than processed sugars
I think you'll figure out how it works best eventually, but there is organic date sugar too. I'm not showing these links because you have to buy it on Amazon, but just so you can look around your local grocery stores and see if you find any of these.
This one is a date powdered sugar, to stand in for the cane powdered sugar you used:
and regular textures:
It's low glycemic. One of the above looks white and crunchy like cane sugar for cooking.
I didn't like the monkfruit product at all, though I can't remember it enough to say why.
Watching our Oregon State Beavers play Notre Dame in a bowl game. I don't have any apparel for the Beavs, but I do have a small angry beaver....
We haven't scored just yet, but our D is pretty good holding Notre Dame to one score..
As the announcer said: "We got some sack-happy Beavers today"...
Also made a fun Flatbread pizza...
It has smoked sausage, mushrooms, pepperoni, lots of cheese, white onion, Serrano pepper, and about 6 cloves of garlic in the homemade sauce.
We haven't scored just yet, but our D is pretty good holding Notre Dame to one score..
As the announcer said: "We got some sack-happy Beavers today"...
Also made a fun Flatbread pizza...
It has smoked sausage, mushrooms, pepperoni, lots of cheese, white onion, Serrano pepper, and about 6 cloves of garlic in the homemade sauce.
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Needed a quick brunch for early football...The Peach Bowl...
So, used half a tin of Progresso Creamy Roasted Chicken Wild Rice soup, with added veggies, my rice/legume stuff, chopped garlic, onion, and serrrano/sweet peppers.
Also added dashes of ghost pepper powder, smoked paprika, fresh-ground black pepper, and some Chinese 5-spice. Served with leftover jalapeno sourdough bread made into croutons.
A nice hearty meal, but easy to deal with.
#11 Penn State Nittany Lions vs #10 Ole Miss Rebels
So, used half a tin of Progresso Creamy Roasted Chicken Wild Rice soup, with added veggies, my rice/legume stuff, chopped garlic, onion, and serrrano/sweet peppers.
Also added dashes of ghost pepper powder, smoked paprika, fresh-ground black pepper, and some Chinese 5-spice. Served with leftover jalapeno sourdough bread made into croutons.
A nice hearty meal, but easy to deal with.
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