Apple Dumplings

Remember, I told you that all the recipes wouldn't be healthy here.

Rarely do I make a recipe that requires 2 sticks of butter. 

The kids had a lot of fun helping me with the apple dumplings.  Danielle cored the apples while I peeled them.  Jacob made the dough and put it over the apples.  Jory basically just kept dipping his fingers in the cinnamon sugar and eating it. 

They might not have looked the prettiest but they tasted amazing!  Everyone loved them and the kids keep asking to make them again. 

Apple Dumplings
Adapted from Delightful Country Cooking

4 cups flour
1 tbsp. sugar
2 tsp. salt
1 3/4 cup butter, softened
1/2 cup water
1 egg
1 tbsp. vinegar
Cinnamon and sugar
Apples (cored and peeled)

Syrup:
1 cup sugar
1 3/4 cup water
Cinnamon to taste
3 tbsp. butter

Combine flour, sugar and salt together, cut in butter until coarse crumbs form. In a separate bowl, stir together water, egg, and vinegar until yolks break.  Blend egg mixture and crumb mixture with a pastry cutter or fork until soft dough forms.  Chill dough for 15 minutes and then divide into 7 portions (I had small apples so I got more dumplings.)  On a piece of parchment paper, pat the portions of dough into 5 - 6 in. circles large enough to wrap around an apple.  Sprinkle each circle of dough cinnamon and sugar, and then wrap around an apple, covering completely.  Place wrapped apples in a baking dish.  To make syrup, combine sugar, water, cinnamon and butter in a saucepan and heat until sugar has dissolved and butter has melted.  Pour over dumplings, bake at 425 for 40 minutes until golden brown.  Serve with vanilla ice cream or vanilla yogurt, pour syrup over ice cream and dumplings. 

One Year Ago...

Caramelized Onion Bread Pudding

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots and Jello

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Hearth & Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
The Mommy Club at Crystal and Co.
Works for me Wednesday at We Are THAT Family

reade more... Résuméabuiyad

The colours of my Christmas

Olá a todos! Espero que estejam a aproveitar bem estes raios de sol do Outono - o que eu gosto destes dias de frio, mas com sol!... Este fim-de-semana vou ajudar a Carlota a preparar a venda de Natal na sua escola - está no 4º ano, vão ter viagem de finalistas (no meu tempo não havia nada disso mas, adiante) e uma das formas de juntarem algum dinheiro é venderem algumas coisas - livros que já não queiram, objectos feitos por si, doces, etc. Temos muita coisa para preparar e, como eu adoro o espírito de Natal, já estou a imaginar uns lindos embrulhos, umas bolachinhas em caixas decoradas, tudo bonito.... :)

Já comecei a desembrulhar os enfeites de Natal. Preciso de ver a quantidade de bolas que tenho, escolher as cores, decidir o que pôr na árvore, em cima do móvel da sala, se vou usar uns galhos para pendurar alguns enfeites... vamos ver! Ando inclinada para os rosas e branco (sempre o branco) ou lilás, roxo, rosa e branco...

Aqui estão algumas das bolas de vidro... E vocês? Que cores vão usar no vosso Natal?

Hi everyone! Hope you're enjoying your weekend - we're having a cold sunny Saturday here in Porto, and I love this weather! This weekend I'll be helping out my older daughter on her Christmas sale at school. They have to raise some money for their school travel and we'll be making some pretty Christmas packages, bake some cookies, maybe sell a few old books that she doesn't read any more... I love the holiday season, so hopefully we'll manage to make beautiful things with the stuff that we have at home.

I already started to unpacking my Christmas ornaments. I need to see how many I have, choose the colours that I'm using and loving this year, plan on what I'm decorating the sideboard with - maybe I'll use some branches to hang a few baubles... This year I'm thinking of a pink and white decor (always white) or maybe add some lilac and purple as well... 

Here are some photos of the glass baubles...

And what about you? What colours will you be using for Christmas?

reade more... Résuméabuiyad

The Fig

One bite and the little crunchy seeds start playing around in the mouth, the sweetness fills our senses and that is exactly why i love this fruit... The Fig!! 

 

Have also read that "The Fig tree is the symbol of abundance, of fertility, of sweetness"... Hmm... Interesting how such a simple looking fruit has so many secrets within!  

The Fig is such a popular fruit from the days of Jesus, infact it even has a mention in the Holy Bible...

When Jesus was leaving Bethany, he was hungry. On seeing in the distance a fig tree, he went to find out if it had any fruit. When he reached it, he found nothing but leaves, because it was not the season for figs.Angered and disappointed,  he said to the tree, "May no one ever eat fruit from you again." And his disciples heard him say it.

The very first time i tried a dry fig, i knew there was no turning back. Since then, i buy them in bunches, stock them in the fridge, and devour 1-2 a day... Sometimes i defrost them in the microwave, almost til it gets nice and hot, which makes then sinful ... 

The other day, gramma and i saw a TV cooking show where the man made a Fresh Fig pickle.. Which gramma has recreated and it is quite good- not spicy, not fruity, but just perfect with those little crackling seeds all through the bottle....

A few of its health benefits include: [Source:organicfacts.net]

• Prevent constipation: There are 5 grams of fiber per three-fig serving. So, it helps in healthy bowel function and prevents constipation.
• Weight loss: The fiber in figs also helps to reduce weight and is recommended for obese people. Take care - figs also result in weight gain, especially when consumed with milk.
• Lower cholesterol: Figs contain Pectin, a soluble fiber. When fiber goes through the digestive system, it mops up globes of cholesterol and carries them out of body.
• Prevent coronary heart disease: Dried figs contain phenol, Omega-3 and Omega-6. These fatty acids reduce the risk of coronary heart disease.
• Prevent colon cancer: The presence of fiber helps to mop up and usher out cancer causing substances.
• Protection against post-menopausal breast cancer: Fiber content in figs give protection against breast cancer.
• Good for diabetic patients: The American Diabetes Association recommends figs for a high fiber treat. Fig leaves reduce the amount of insulin needed by diabetic patients who have to take insulin injection. Fig is rich in Potassium. Potassium helps to control blood sugar. Fig leaves have anti-diabetic properties
• Prevention of hypertension: People used to take more sodium in the form of salt. Low potassium and high sodium level may lead to hypertension. Figs are high in potassium but low in sodium. So, it helps to avoid hypertension.
• Sexual weakness: Figs are known since ages for reducing sexual weakness. Soak 2-3 figs in milk overnight and eat them in the morning to enhance your sexual power. It also helps in gaining weight.
• Strengthens bones: Figs are rich in Calcium. Calcium helps to strengthen bones.
• Urinary calcium loss: People having high salt diet may be affected by increased urinary calcium loss. Potassium content in figs helps to avoid that.
• Prevent macular degeneration: Vision loss in older people is due to macular degeneration. Fruits and figs generally are good for avoiding this condition.
• Relief for throat: The high mucilage content in figs, helps to heal and protect sore throat

Psst... Taking too much fig can cause diarrhea. Dried figs are high in sugar and might cause tooth decay.

 A fig tree in Sringeri.. There is a board next to it that Forbids visitors from plucking the fruit.. Gramma says these trees attract snakes, which is probably why the board is placed!

Be it the fresh fruit or the dried one

Be it in a Fig shake

or Anjeer[Fig] burfi

it is divine... 

But it is an acquired taste.... 

So, next time you see one, do give it a try, you just might fall in love with it... :-)

reade more... Résuméabuiyad

Friday Favorites ~ 11/4/11

~~~~~~~~~~~~~~~~

Gluten Free Baked Mac & Cheese with Cauliflower

Source: rotinrice.com via Debbi on Pinterest

~~~~~~~~~~~~~~~~~~~~~~~~~

Pumpkin Chile Rellenos

Source: meatlessmealsformeateaters.blogspot.com via Debbi on Pinterest

~~~~~~~~~~~~~~~~~~~~~~~

Herb & Garlic Deviled Eggs

Source: momscrazycooking.blogspot.com via Debbi on Pinterest

~~~~~~~~~~~~~~~~~~~~~~

Banana Peppers Roast

Source: veronicascornucopia.com via Debbi on Pinterest

~~~~~~~~~~~~~~~~~~~~

Find more favorites on Finding Joy in my Kitchen

reade more... Résuméabuiyad

Tex Mex Black Beans

So I kept seeing these Austin Style Black Beans on several blogs that looked absolutely amazing.  I wanted to make them but deviated quite a bit from the actual recipe. 

Even though I altered the recipe. They turned out amazing and we all loved them!

I made some spicy taco meat along with the beans and we used both the meat and the beans for several meals. 

They may not look the prettiest but they for sure awesome.  Not only did we have tacos, we had potato nachos and I even put the beans on my eggs in the morning!  Yes, clearly I love beans.

Tex Mex Black Beans
Adapted from Girlichef

2 cans black beans, drained and rinsed
1 onion, chopped
1 carrot, finely chopped
1 tbsp. garlic, minced
2 tbsp. chipotles in adobo, chopped or pureed
1/2 cup cilantro, divided
1/2 tsp. cumin
1 tbsp. tomato paste
1/4 cup lime juice
Salt, to taste

Heat up large pan with cooking spray, add onion, carrot and garlic.  Cook for about 7 - 8 minutes.  Add remaining ingredients, cook for about 15 minutes.  Mash a few of the beans against the side to thicken. Stir and serve. 

One Year Ago...

Pumpkin Amish Cupcakes

reade more... Résuméabuiyad

Japan Fruit...

Me: Is it a different kind of tomato?

Gramma: No, it looks different... I havent seen this kind of tomato before

Me: Hmm.. it is in the fruit section.... Do you have any idea what it could be?

Gramma : [She looked at me perplexed...]

I then turned to the salesman behind the Apples counter and asked him what fruit it was..

Salesguy: Japan Fruit madam.. See that box next to it, it has the chopped fruit as well..

I instantly tweeted asking the kind souls out there if they had seen/tasted this fruit. Within few minutes, one of those souls replied saying "yes, have seen this before, it is also called Persimmon"

From Wikipedia- They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses. Like the tomato, it is not considered a "common berry", but is in fact a "true berry" by definition.

We were tempted to buy one and try, but put it off for another day... I got home and did some snooping around on the net... What i found had me curious.. 

Health benefits of persimmon fruit

[Source:http://www.nutrition-and-you.com/persimmon-fruit.html]

• The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
  
• Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechinsand gallocatechinsas well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
  
• Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene,lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
  
• zeaxanthin,an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age related macular disease"(ARMD) in the elderly.
  
• The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  
• The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
  
• Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI),  and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.
  

You bet on my next sighting of this fruit, i am going to grab one!!

reade more... Résuméabuiyad

Chinese Orange Barbecue Cashew Chicken

One thing I miss with being gluten free is eating out, especially at Asian restaurants.  Most of the things are deep fried and smothered with an amazing sauce that is oh-so-not gluten free. 

So instead, I am left to create my own amazing chicken with an amazing sauce.  I still don't deep fry my chicken but it is so flavorful that it doesn't need it.  I loved this and know I will be making it again.

Orange BBQ Cashew Chicken Recipe
Adapted from Brenda's Canadian Kitchen

2 lbs. boneless chicken breasts, cut into bite size pieces
1 red pepper, chopped
1 onion, chopped
1 tbsp. garlic, minced
1/2 tbsp. ginger (I used from a jar)
1/2 cup hoisin sauce
1/2 cup orange marmalade
2 tbsp. hot sauce (I used Franks)
1/4 cup soy sauce
1/2 cup chicken stock
1 cup cashews
4 green onions, chopped

Spray nonstick pan with cooking spray, heat pan and season chicken with salt and pepper.  Stir fry chicken until golden brown, 4 - 5 minutes. Remove meat from the pan and reserve on plate.  Add a bit more cooking spray and add the pepper, onion, garlic and ginger to the pan and stir fry for about 3 minutes. 

In a small bowl, stir together the hoisin sauce, orange marmalade, hotsauce, soy sauce and chicken stock. 

Return the chicken to the skillet and pour in the sauce.  Add the cashews, toss to coat.  Continue cooking until the sauce thickens up a bit.  Serve with brown rice and garnish with the scallions. 

One Year Ago...

Enchilada Soup with Pumpkin

This is linked with:

Slightly Indulgent Tuesday at SS & GF
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
Crockpot Wednesday at Dining with Debbie
My Best Recipes at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Foodie Friday at Designs by Gollum

reade more... Résuméabuiyad