the xx- xx
27 November 2009
26 November 2009
so thankful to what i see and what i dont see. For what life brings to me and what it teachs me. Everyday is new and i am thankful i am around to appreciate it
I am so thankful for all the wonderful people in my life. However far apart we are from eachother. You are always a part of me. Have played a role in my life and have somehow made me who i am today. I know that in this big world i could never be alone. I love you all so much.
And to the new ppl in my life- cheers to starting fresh! For accepting me into your city. For showing me how much you love austin and letting me be a part. For community dinners. Drunken nights. And many more to come.
Life is so good
I am so thankful for all the wonderful people in my life. However far apart we are from eachother. You are always a part of me. Have played a role in my life and have somehow made me who i am today. I know that in this big world i could never be alone. I love you all so much.
And to the new ppl in my life- cheers to starting fresh! For accepting me into your city. For showing me how much you love austin and letting me be a part. For community dinners. Drunken nights. And many more to come.
Life is so good
23 November 2009
Beef + Mushroom Stuffed Acorn Squash Recipe
Crank the oven to 400 degrees F.
Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]
Pour water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don't be stingy with the maple syrup- you'll use it later. Season with sea salt. Place the pan into the preheated oven.
Roast the squash until it is fork tender-but not totally soft; you'll be baking it again.
Meanwhile- make your stuffing.
1 tablespoon olive oil
1/2 medium sweet or red onion, diced
5 cloves garlic, chopped
1 lb. organic grass fed ground beef/turkey
2 cups Baby Bella mushrooms, chopped
1 small green or red bell pepper, seeded, cored, diced
1/4 teaspoon cumin
1/4 teaspoon nutmeg
A dash of spicy curry, red pepper, or other spice, to taste
2 yellow tomatoes, seeded, diced
1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
Splash of balsamic vinegar
1 Tablespoon agave nectar- or molasses
1/4 cup good ketchup- Muir Glen is good
1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside
Fresh chopped parsley, as needed
Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two. Add the ground beef, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the beef. Toss in some fresh chopped parsley.
Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.
Lower the heat in the oven to 350 degrees F.
Stuff each squash with the beef-mushroom filling.
Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.
If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.
Note: cover loosely with foil, to help keep it moist, if you like.
For serving, sprinkle with some fresh chopped parsley.
Makes six servings.
http://glutenfreegoddess.blogspot.com/
Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]
Pour water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don't be stingy with the maple syrup- you'll use it later. Season with sea salt. Place the pan into the preheated oven.
Roast the squash until it is fork tender-but not totally soft; you'll be baking it again.
Meanwhile- make your stuffing.
1 tablespoon olive oil
1/2 medium sweet or red onion, diced
5 cloves garlic, chopped
1 lb. organic grass fed ground beef/turkey
2 cups Baby Bella mushrooms, chopped
1 small green or red bell pepper, seeded, cored, diced
1/4 teaspoon cumin
1/4 teaspoon nutmeg
A dash of spicy curry, red pepper, or other spice, to taste
2 yellow tomatoes, seeded, diced
1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
Splash of balsamic vinegar
1 Tablespoon agave nectar- or molasses
1/4 cup good ketchup- Muir Glen is good
1/2 cup of broth- such as Better Than Bouillon- Organic Beef- make and set aside
Fresh chopped parsley, as needed
Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two. Add the ground beef, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don't over-cook it. Take it off the heat as soon as the pinkness leaves the beef. Toss in some fresh chopped parsley.
Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.
Lower the heat in the oven to 350 degrees F.
Stuff each squash with the beef-mushroom filling.
Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.
If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.
Note: cover loosely with foil, to help keep it moist, if you like.
For serving, sprinkle with some fresh chopped parsley.
Makes six servings.
http://glutenfreegoddess.blogspot.com/
18 November 2009
Potato Leek Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
3 large, peeled and cubed baking potatoes
1 finely sliced, washed leek
3 finely minced cloves garlic
3 tablespoons butter substitute OR olive oil
3 tablespoons rice/amaranth flour
1 quart gluten free chicken stock
1 cup soy/rice milk OR light coconut milk
2-3 teaspoons dried, crushed thyme leaves
Salt and pepper to taste
Preparation:
1. Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
2. Melt butter substitute in a large saucepan over medium heat. Add amaranth/rice flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
3. Add leeks and garlic and cook for two minutes. Stir to prevent burning.
4. Add the drained potatoes!
5. Slowly add chicken broth and whisk to mix.
6. Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
7. Serve warm.
http://glutenfreecooking.about.com
Cook Time: 20 minutes
Ingredients:
3 large, peeled and cubed baking potatoes
1 finely sliced, washed leek
3 finely minced cloves garlic
3 tablespoons butter substitute OR olive oil
3 tablespoons rice/amaranth flour
1 quart gluten free chicken stock
1 cup soy/rice milk OR light coconut milk
2-3 teaspoons dried, crushed thyme leaves
Salt and pepper to taste
Preparation:
1. Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
2. Melt butter substitute in a large saucepan over medium heat. Add amaranth/rice flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
3. Add leeks and garlic and cook for two minutes. Stir to prevent burning.
4. Add the drained potatoes!
5. Slowly add chicken broth and whisk to mix.
6. Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
7. Serve warm.
http://glutenfreecooking.about.com
Baked Oatmeal
1/4 cup extra virgin Olive Oil
1/2 cup raw honey
1 organic Egg
1/2 cup Soy, almond, or rice milk
1 tsp aluminum free Baking Powder
1/2 tsp Sea Salt
1 1/2 cups Gluten Free Rolled Oats (Bob's Red Mill)
1 cup blueberries
Preheat oven to 350°F
Grease or spray an 8" x 8" baking pan
bake for 30-40 minutes
http://www.grouprecipes.com
1/2 cup raw honey
1 organic Egg
1/2 cup Soy, almond, or rice milk
1 tsp aluminum free Baking Powder
1/2 tsp Sea Salt
1 1/2 cups Gluten Free Rolled Oats (Bob's Red Mill)
1 cup blueberries
Preheat oven to 350°F
Grease or spray an 8" x 8" baking pan
bake for 30-40 minutes
http://www.grouprecipes.com
17 November 2009
November 17th is the annual Leonid meteor shower. Astronomers expect the showing to be quite strong this year. Plus, a new moon on the 16th will be helpful for fainter streaks to be more visible.The shower will peak on the 17th, but meteors will begin to streak on the 10th or 11th and continue until about the 19th or 20th. The meteors will begin after midnight and continue until the early morning when the higher rates will be seen by the hour.
The best viewing will be for those living in central and eastern Asia, with rates up to a few hundred per hour during the most intense activity. But, even for those in the United States, a display of a few dozen meteors an hour is quite possible.
Although the shower will be visible to most of the US and Canada, viewers in the eastern parts have the best advantage to witness the maximum activity, which is expected between 3:30 and 5:30 a.m. EST. The radiant of the shower, or the perspective point from which the meteors appear to originate from, will be up in the darker southeastern skies. Since the radiant will be high in the sky, more meteors will flash into view all over.
The Leonid radiant is within the constellation Leo, the backwards question-mark star pattern, which is the outline of the head and mane of the Lion.
So get your lawn chairs, binoculars and, if it's cold enough where you are, a blanket, then head for the backyard or an open area. Make sure to face the eastern sky starting at 12:30 a.m., when the Leo constellation rises. The meteors will streak until the early morning hours.
-examiner.com
Roasted Eggplant Tapenade
To roast:
1 Large eggplant
Sea salt
1/2 red onion
4 cloves of garlic
4 plum or Roma tomatoes
Extra virgin olive oil
Balsamic vinegar
Dried parsley
To assemble:
1/2 cup ripe olives
1-2 teaspoon agave nectar
1 heaping tablespoon capers
1 tablespoon or so chopped fresh parsley, for serving
Preheat oven to 400 degrees F
chop eggplant, onions, garlic and tomatos.
drizzle with olive oil and balsamic vinegar and sprinkle on parsley
mix all together and put in a roasting pan
bake for an hour
and serve over GF pasta/or rice and some brown rice chips
http://glutenfreegoddess.blogspot.com/
1 Large eggplant
Sea salt
1/2 red onion
4 cloves of garlic
4 plum or Roma tomatoes
Extra virgin olive oil
Balsamic vinegar
Dried parsley
To assemble:
1/2 cup ripe olives
1-2 teaspoon agave nectar
1 heaping tablespoon capers
1 tablespoon or so chopped fresh parsley, for serving
Preheat oven to 400 degrees F
chop eggplant, onions, garlic and tomatos.
drizzle with olive oil and balsamic vinegar and sprinkle on parsley
mix all together and put in a roasting pan
bake for an hour
and serve over GF pasta/or rice and some brown rice chips
http://glutenfreegoddess.blogspot.com/
saytown
san antonio, tx
the closer to mexico we get the more it feels like actually being there. this city was very beautiful and was full of history. this just might be the colonial williamsburg of texas. we did so much in such a short time and it is great that we are only an hour away. totally playing the tourist role on this trip- we saw the alamo along with the first 2 of the 4 Missions, strolled along with the dogs and had dinner on the river walk, wandered through the neighborhoods lined w gorgeous spanish haciendas, ate and got a bit tipsy on strawberry margaritas at mi tierra- the most amazing mexican restaurant ive ever seen while being serenaded by two genuine mariachi men (and did i mention that it is open 24 hours!), and got lost in el Mercado full of hand made day of the dead dolls. o'henry's house also happens to be smack dab in the center of a random parking lot downtown. there is much more to see- next time i want to go to the japanese sunken gardens, the other 2 Missions, have lunch at the the Buckhorn Saloon, the spanish governors palace, walk through the location of 1968s world's fair, and add on to our list of ghost tours!
the closer to mexico we get the more it feels like actually being there. this city was very beautiful and was full of history. this just might be the colonial williamsburg of texas. we did so much in such a short time and it is great that we are only an hour away. totally playing the tourist role on this trip- we saw the alamo along with the first 2 of the 4 Missions, strolled along with the dogs and had dinner on the river walk, wandered through the neighborhoods lined w gorgeous spanish haciendas, ate and got a bit tipsy on strawberry margaritas at mi tierra- the most amazing mexican restaurant ive ever seen while being serenaded by two genuine mariachi men (and did i mention that it is open 24 hours!), and got lost in el Mercado full of hand made day of the dead dolls. o'henry's house also happens to be smack dab in the center of a random parking lot downtown. there is much more to see- next time i want to go to the japanese sunken gardens, the other 2 Missions, have lunch at the the Buckhorn Saloon, the spanish governors palace, walk through the location of 1968s world's fair, and add on to our list of ghost tours!
13 November 2009
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