Comments (0) Oatmeal cancer claim questioned
A book by government health adviser Ane Bodil Sogaard says oatmeal contains acrylamide, which has been shown to cause cancer in laboratory rats, the Copenhagen Post said Thursday.
Makes me wonder which other breakfast cereal company(s) are lining his pockets.
Microwave Macaroni for Your Lunch Today : Planet Green
And yet more food stuff. This is not the boxed variety but is made with cheddar cheese. Sounds quite good. Another gonna have to try.
Make Your Own Top Ramen Noodles : Planet Green
More food stuff. 😉
Kickstart Your Morning with Cider instead of OJ : Planet Green
Sounds good and makes a LOT of sense. I need to get off the old arse and build a cider press and grinder so we can use the apples instead of letting them go bad every year.
Banish the Cold With This Stir Fried Noodle Dish : Planet Green
Stir-Fried Noodles with Crispy Chicken
Serves 4
7 oz dried Chinese noodles
2 tbsp peanut oil
2 large red chilies, seeded and chopped
2 tbsp shredded ginger
1/2 head bok choy, or other Asian greens
3 tbsp hoisin sauce
1/4 cup soy sauce
1 tbsp sugar
4 chicken breast fillets, sliced
2 egg whites, lightly whisked
1 cup rice flour
2 tsp Chinese five spice powder
1 tsp salt
extra peanut oil to shallow fry
1. Heat the oil in a frying pan or wok over high heat. Add the chilies and ginger and cook for 2 minutes. Add the greens, hoisin sauce, soy and sugar and cook for 4 minutes or until the vegetables are tender.
2. To make the chicken, dip the pieces into the egg white, then toss in the combined rice flour, five spice powder and salt. Heat enough oil in a saucepan to shallow fry the chicken and cook a few pieces at a time until golden.
3. Meanwhile, place noodles in a saucepan of boiling water and cook for 3 minutes or until soft. Drain and toss with the greens and sauce.
4. To serve, place the noodle mixture on serving plates and top with the crispy chicken.
From Off the Shelf by Donna Hay
More food stuff. And I’m not even hungry. Just sounds so good I had to post it to try later.
Clean Your Coffee Grinder : Planet Green
Interesting. Never really thought about the coffee grounds and oil clogging up the grinder. Use part of a piece of stale dry bread and grind it up, it’ll clear out the grounds and dry up the oils too!
Treat Yourself to This Crustless Quiche : Planet Green
Crustless Quiche
Serves 4
1 1/2 tablespoons fine dry plain bread crumbs
1 cup chopped onions
1 cup diced cooked ham (1/4 pound)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
1. Preheat oven to 425°F with rack in middle.
2. Butter quiche dish, then sprinkle all over with bread crumbs.
3. Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
4. Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
From the March 2008 issue of Gourmet
Sounds quite good. Will have to try it soon.
Microwave your foods safely
Bucknavage offers the following recommendations for good microwave cooking:
1) Rotate food frequently to help prevent cold spots. If your microwave oven does not have a turntable, be sure to stop the oven during cooking and rotate the food item by 90 degrees every couple of minutes.
2) Stir the food frequently during cooking if possible to help distribute heat throughout the product.
3) Let food sit for at least two minutes after microwaving to allow more time for the residual heat to distribute throughout the food.
4) Don’t cut cooking time short. Allow enough time to get the product hot throughout, using manufacturer’s instructions on the packaging as a guide to cooking times. Check temperatures in the food with a properly calibrated thermometer – product temperature must reach 165 degrees F throughout. Check the temperature in several places to assure that no cold spots exist.
5) Cook large pieces of meat on a lower power for a longer period of time. This allows more time for heat to reach the center.
6) Don’t continue to eat food if the product seems cool; stop and reheat the product to get it to the right temperature.
7) Cover food to keep the product moist; the steam generated will help distribute the heat. Use a container that is manufactured for use in microwave ovens.
8) Continue cooking immediately after defrosting or precooking food in the microwave. Storing partially cooked food in the refrigerator may allow harmful bacteria to grow within the product.
Microwaves work real well for warming or reheating cooked foods but I like to cook most stuff (meats especially) on the stove.
#7 is a REAL good tip. I’ve also found that small containers (just larger than the food being cooked) with a loose lid and a SMALL amount of liquid will cook much quicker and better than a larger container or one with a large amount of liquid. When cooking beans, peas, corn or the like, I drain all but one to two table spoons of the liquid and they will cook much better in a quarter of the time than if all the liquid is used.
HOMEMADE TACO SEASONING MIX
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt
Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.
Taken from a post on Homesteading Today. Haven’t tried it yet but it sounds good so to save it am posting it here.
After a dripping wet start this morning it turned into a pretty good day. Had 18 or 19 playing for the first game anyway.
Tim did a good business with guns, bb’s and assorted batteries, magazines, and parts. Now to get the building cleaned out, stock shelved and the website finished. Maybe monday or tuesday.
Ended up cooking for the mob anyway. Keaton brought egg rolls and cooked them on site. I had cooked the deer stew last night and did some doctoring on it today after lunch and served it, along with cooking a couple of pans of cornbread to go with it. Boiled 30 hot dogs and had chips, pickles and assorted crackers. Not super fancy but was filling and much was consumed. No egg rolls were left! Good stuff!
We put it all up and I walked back to the camp then over and took the sign in then sat and started this. I am beat. Lot of stuff that went on that ain’t in here. Run here and there, soldered the catch back on a belt buckle, more running, cooking, fire building, still more running and cooking and then eating and board splitting and fire building. Long day done and done.
And now I am gonna call it a night and start again tomorrow. Till then…
Get Recession-Ready: 10 Ways to Tighten Your Belt in the Kitchen : Planet Green
Mostly common sense but well worth a link.
Hold the Phone! Make Your Own Takeout Food: Chipotle Black Bean Burritos : Planet Green
Looks good. Mucho fartus producus. 😆 Book mark for me… 😎
Startup Says It Can Make Ethanol for $1 a Gallon, and Without Corn
I hope they can do it. But the picture on the page just SCREAMS the GhostBusters Theme to me for some reason!
Sitting, browsing and reloading the wood stove has taken up way too much of the day. Did get up and string a rope from the doorframe by my chair as I type this to the beam in the middle of the room and put up a blanket to keep some of the coldest air from the qhut from wafting past me. Not enough to be a breeze but more than enough cold air moving by my feet and legs to chill me to the bone in short order. Am MUCH better now! 😎
Cooked up some deer steaks for lunch. Had been run through a tenderizer so I soaked them in milk for a while and then dredged them in bisqik, salt and pepper. Put oil in a frying pan and cooked them on one side till blood was running out the other, then turned them over and cooked till the juices were clear. Moved them to a dutch oven with gravy, onions and bell peppers cooking in it and simmered while I put the next batch in the pan. Took out the two tenderest, via fork anyway, and served on rice with a potato, onion, carrot, celery bake on the side. What we ate was tough, so put the rest in the dutch oven with the gravy and cooked it (lid on) on low for 3-3.5 hours, stirring and turning often. Was falling apart when we were ready for supper. Again served over rice this time with a side of lima beans. I got seconds and wanted thirds but restrained myself. 😯 🙄 Good stuff!
As the rest of the day seems to have had a food theme guess I can recount the breakfast dish this am too. Was in the mood for a stick to the ribs and warm me up kind of meal so decide on oatmeal. I don’t do the wimpy instant oatmeal but rather a off brand cook 20 minutes rolled oat meal.
Cut up an apple after peeling and coring into chunks half an inch or smaller in any direction. Added it to the 1 3/4 cups of water heating on the stove. Put in a bit of salt and brought to a boil with lid on. Cooked that way for 5 minutes or so, just till the apples were about half translucent then added the cup of oats. Brought back to a boil and cooked till the apples were almost all translucent then turned to a simmer. Added a bit of cinnamon and a couple of heaping spoonfuls of brown sugar and cooked on low for about 20 minutes.
Good stuff and good for you… 😉
20.8 °F here at 7:11 pm cdt. That temp is taken on the north side of the building under the canopy over the new front door. Probe is duct taped to one of the conduit roof supports. 20 inches or so from anything but the conduit.
Angel community is currently reporting 27.3 °F and Weaver is reporting 25.3 °F so we are much colder than other places within a few miles both north and south.
20.5 °F at 7:19 pm so it’s dropping quite fast and I am typing and thinking slow… 🙄 😉
Think I am gonna check the feeds and email and reload and poke the fire and read a bit so will close this disjointed missive for the nonce… 😎
This is a cornbread recipe taken from a post on a private forum that I frequent. For my reference.
1 cup of flour
1 cup yellow corn grits
5 tsp baking powder
1 tsp salt
1/2 and 3/4 cup chopped onion
1/8 cup of diced garlic
Optional: Chopped ham; grated cheese; grated jalapeño cheese
In a bowl: 1 egg, 1 cup milk, 1/4 cup of corn oil
Mix dry ingredients together, beat the stuff in the bowl. Add the stuff in the bowl to the dry ingredients, stir. When it’s mixed up, put it in a #5 cast iron skillet (he says it’s about 5″ at the bottom and 6″ at the top) that has been sprayed with nonstick stuff. Put in oven, bake for about 25 minutes at 425°F.
Easy? So where is the recipe? Don’t tease us and not follow through there, Steve! 😉
Tis finally all bought and mostly done. Cat is wrapping the last bits now.
I’ve got the sweet potatoes with pineapple and raisins cooling from the last bit of cooking now. Potato salad is done and in the fridge. Eggs are boiled and cooling in the fridge for the deviled eggs.
Got several kinds of cheese, crackers, pickles, and fresh pineapple spears for nibbles.
Cooked a 4.5 lb Boston Butt last night in the 12 inch dutch oven for something different. Seasoned it by sticking a large knife through it in several places and smearing minced garlic in them good. Then poured barbque sauce in them. Sprinkled salt, pepper, and Cajun seasoning on the outside. Heated the dutch oven from the bottom with all the coals and seared the outside of the roast about 5 minutes a side. Put the lid on and moved all but about 12 coals to the top and let it cook for about 20 minutes then added liquid to the bottom of the pan. Cooked it about an hour and a half and went to add more liquid and when turning it it fell apart. Guessed by that it was done. And it sure is good though not near as heavy as it was…
Hope everyone has a good holiday season and eats way too much at least a time or two. 😉
Till I type again,
Dave
CAMP OVEN COOKING IN AUSTRALIA (COCIA) — WITH ‘THE CAMP OVEN COOK’ – DEREK BULLOCK
Below is Dave’s (my) modification of Derek’s Pumpkin Fruit Muffins (which can be found at the link above) to work with sweet potatoes instead. There are also a LOT more Dutch oven recipes at that link. Good stuff!
SWEET POTATO MUFFINS – Makes 18 standard sized muffins.
INGREDIENTS
3 cups self raising flour
1 teaspoon salt
1 teaspoon Pumpkin Pie spice – Nutmeg and Allspice will work also.
1 cup sugar
1 cup raisins
2 eggs
1/2 cup oil
1 1/2 cups cooked mashed sweet potato
1 cup milk
METHOD
Mix together the flour, salt, spice, raisins and sugar in a bowl. In another bowl beat together the egg, milk, sweet potato and oil. Combine all the ingredients but don’t over mix. Place paper muffin cups in the muffin pans and divide the mixture evenly between them (about 2 large spoonfuls per cup).
Place muffin tray on a trivet in a preheated 12″ dutch oven and cook for around twenty minutes per pan. I was able to cook all 3 pans with one firing of charcoal briquet’s.
New cast iron/camping cooking forum. Not much there yet but it’s just getting started. There are some tips on seasoning and cooking in dutch ovens that are quite good.
Gonna have to get/build a metal table that I can use to cook on when on the road/not around a campfire. Just not up to spending $140 + for one of the Lodge ready mades…
Coffee Bean Goddess: I Think I “Get” It
Traditional Yorkshire Pudding, what it is and how to make it. Tis an eatable bowl of sorts. Gonna have to make one and try it out. Sounds quite good.
Panorama Theme by 
Themocracy
