SUPER EASY DOUNUT ROUNDS

SUPER EASY DOUNUTS ROUNDS

This is a win win situation. It's easy to make and it's easy to eat and then you can top these with anything and every thing.  Cinnamon and Sugar is really good, bananas and honey even better, cream cheese and blue berry jam the list is endless.  Enough talk lets get going.

INGREDIENTS:

2 Cups of All purpose Flour.
1/2 Cup Coconut milk
1/2 Cup Water  
1 Teaspoon Baking soda
1 Table spoon of  sugar. 
Peanut oil for frying.
A deep pot for heating the oil in for fying.

1/2 cup of cinnamon with a teaspoon of cinnamon mixed in for dusting the dounuts.  If you desire to do this method.  

METHOD OF PREPARATION

FIRST: MIXING
Put flour in a mixing bowl and mix in the baking soda then bring water and coconut milk to a boil and add to the flour.  Do not use your hands to mix, but rather use the back of a spoon to incorporate liquid into the flour.  A rough dough should form. The dough should not be dry, but moist and not to wet.  If the dough is wet add more flour.  Touch with your finger to see if it has cooled down enough to touch.  If it has knead the dough until smooth and cover to rest for about 20 minutes.

SECOND:  Have a bit of flour in a bowl handy.
NOTE: The dough ball should be half the size of a walnut.  But remeber you can make these smaller or bigger. Play around and see what size is good for you.
Take your dough ball and cut it in half and cut again to make four equal pieces.  Leave one out and put the rest in a covered bowl.  Now Pinch off little chunks of dough and roll into a ball, pat the ball in a bit of flour and with a rolling pin flaten until you have a two inch disk or a little bigger.

THIRD: Frying
When frying I add the oil to the pot and turn it on high and add a tiny piece of dough. When the dought floats it closer to being to the temperature.  Roll out a piece of dough and put it in the oil.  When it is golden brown on either side pull it out and drain it, then dust is in cinnamon and suger mixtuer.
Put a plate in the oven and turn the oven on the lowest setting and as you make them and dust them put them in the oven to keep warm.

SEVEN:  ENJOY

EASY TUNA WRAP WITH GRAPE TOMATOES

EASY TUNA WRAP WITH GRAPE TOMATOES.

Summer isn't suppost to be here for another two to three weeks, but were haveing a heat wave.  Oh joy.   From 100 to 95 degrees....well it's not that bad, but when coupled with humitiy is feels worse. Bleh.  Getting home from window painting and I feel zapped and there is no way I feel like standing over a hot stove.   So Tuna Wraps are what's for dinner.  There so easy, so fast and yummy.  
Easy is the key word here.

Note: I allways have a stash of homemade tortillas frozen in the freezer.

INGREDIENTS:

Tortillas homemade or store bought.
A small container of Grape tomatoes or cherry tomatoes.  Cut in half.
Spinach
Any type of tuna will do.  Skip Jack or Albacore.  And Salmon is really good to.
1 to 2 tablespoons Mayonnaies.
A quarter of minced white onion.

1. Open and drain tuna well, add mayonnaies and onion and mix in well.  
2. Add two tablespoons of tuna to tortilla.
3. Add about 4 grape tomatoes.
4. Add a small handful of spinache.

That it's.  Quick & Easy.    And make a great meal with little effort.

BEING CREATIVE WITH LEFT OVER DIRTY RICE.

BEING CREATIVE WITH LEFT OVER DIRTY RICE.  

Making food last as long as possible is all about being creative.   Dirty Rice is a wonderful adaptive meal that can really go a long way. The two things I like to do with it is add it to soup broth and put it between fresh home made tortillas with veggies and cheese and a bit of hot sauce. I provided the dates of the recipes so you can find them.  Mandarin Pancakes are really good with Dirty Rice too.  

INGREDIENTS:

Dirty Rice Recipe from  9/23/14
Tortillas:  Tortilla Recipe from  8/30/14  or Maderian Pancakes Recipe from 6/23/14
Shreded Cheese Mild chedder is good. 
Hot sauce (optional)  
1 or 2 Anihime Peppers. Chopped   Or add red bellpeppers, red onion instead of white. 
1 or a half of white onion. Chopped.
5 Whole peeled garlic (Optional)

Add onion, pepper and garlic to a pan and sautee on high till onions and peppers have a light  brownish carmilized look to them.

On a warm Tortilla sprinkle your cheese add hot sauce and then add a spoonful of Dirty rice and a spoonfull of veggies.    

Now if you have made every thing ahead of time.  This makes for a really quick meal.

Now keep in mind  if you have just about two to three spoonfull of Dirty rice and a bit of veggies left.   And you have soup broth ice cubes in the freezer.  Don't hesitate to throw the cubes into the pot heat them up and add the Dirty rice and veggies.  This makes for a really good soup.

Or Maybe you can create something new.

Have Fun Making your own creations.  :)      

  

STUFFED CHICKEN TIGHTS

STUFF CHICKEN THIGHS                 Sigh how I miss my BBQ.  One day I'll get it back!

I have to add unfortunately the skin dose not get as crispy in the oven as it dose on the BBQ. :(    
But by all means if you think 325 is not the right temp...turn it up to 350.    Remeber you are in contorl of what you cook.    

Note: By all means BBQ it you can! It make the chicken skin really cruchie and flavoriful.   

My hubby love this recipe because the skin is crunchy and the meat is so juicy and yummy.   This is a great recipe for a picnic with cole slaw or german potato salad.  I think I just gained a few pounds talking about this. This is a recipe I created, because I love to marinade things.  This allows the meat to marinade as it cooks taking on all the flavors.   Ok on with the show!

INGREDIENTS:

1 Flat of chicken thighs, completely thawed.
1 Whole head of garlic.   
1 Whole leamon cut in to thin wedges.  (Optional)  
 S * P * I * C * E * S   &   H * E * R * B * S
Mix and Match or add a new one.    
A tea spoon of each spice or a good pinch of herbs.   
Cinnamon.
Sage minced
Cumin
Paprika 
Cilantro minced
Rosemary
Black or White Pepper.
Oregano

METHOD OF PREPARATION!

NOTE: When handling raw meat.  'WASH YOUR HANDS!" Before and after.  And make sure to wash what ever the meat touches!   

FIRST: MIXING, MINCING & PEEL 
Mix all the dry spices together and mince all the herbs and add to the dry spice.   Peel the garlic until you have one whole garlic piece per chicken or two small piece per chicken depending on their size.
Slice your lemon if your going to use it.   Cut the slice in half so it fits in with the garlic.
{Have a glass dish or plate ready to put the chicken in once it is stuffed.}

SECOND:  PREPING THE CHICKEN.     WASH YOUR HANDS!!!!
Open the package of chicken and stick your nose really close to it and take a big huge sniff.  Meat of any type should have a nice clean smell.  Use a fork to flip a couple of peices smell again.   If you detect any kind of smell that smells off, musty or make your eyes roll. Toss it out.

 -------------------------------------------SAFTY IS PARAMOUNT--------------------------------------------

Take the meat out of the package and put on a big plate or platter.  Take some paper towl and pat each piece dry as best you can.
Now stick your finger under the skin and creat a pocket.   Each piece of meat is different some work some don't.  With the ones that don't have enough skin I just season them and cook them up.
Once you have created a pocket in each piece of chicken one by one open the pocket up and add one teapoon of seasoning and stuff in your garlic piece and half wedge of lemon.    Continue until all the Chicken is stuffed.   WASH YOUR HANDS WHEN YOU ARE DONE!

FOR THE OVEN:    
If you are going to use the oven, use a broiler pan.  With metal tongs set all the meat on the pan and put in the oven on 325 and cook for 45 mintues to an 1 hour.  
*When checking for doneness always check the biggest piece of chicken.   Remove it with tongs and place on a plate that is slightly at an angle.  Let it be for about three mintues. If the juice run clear, every thing is done.   If not let it cook longer.   If the chicken piece are really big you might cook 30 minutes longer.   If their small 45 minutes is fine.

FOR THE BBQ:       ------------------------> Gas grill turn to med.
BBQing is really complicated so I'm just going to give a rough explination.
1. Pile the brickets in a pyrimid.
2. Use lighter fluid so ignite.  Be carful.
3. Let brickets burn for 30 to an 1 hour.  (Depending on how many use used)
4.  Thing of the BBQ as a dart board. The middle is high, the second outer ring is med and the third outer ring is low.
 Low: you can hold your hand about a inch above the grill surface.
Med: you can hold your hand about 3 inches above the grill surface.
High:  Your hand is high above the grill.  
This is a approximation, each grill will be different.

Place the chicken with the metal prongs in and around medium part of the grill.  You don't have to be exacting.  Put the lid down or on.   Open the vents a bit.
Please find some video's on BBQ if you are unsure.   BBQing is one of these thing you have to watch to understand.   But it is so worth it.  
Cook the chicken for 45 to 55 mintues.  Or until the skin is nice and crips.  Check the meat the same way as above.

Throw away the knife and fork and dig in. :)    And don't forget to Eat the Garlic. YUM!

BROWN SUGAR SYRUP

BROWN SUGAR SYRUP  

Why Brown Sugar Syrup?   Because it's only 17 calories per teaspoon and maple Syrup is 52 calories per teaspoon.   I love mayple syrup, but maple syrup loves my thighs, so the next best thing is brown surgar syrup which taste really good and is so easy to make and won't cost you an arm and a leg.  The average cost of Maple syrup is about $8.00 to & $15.00 depending the grade and area you buy it in.  The average coast of Brown Sugar in a box is $0.88.  You will be saving money.    And hey come on I'm not trying to be a sour puss with the Maple syrup.  If your going to have it, save it for a very special occation as a treat, rather than a staple.

Note: The less water you use the thicker it will be.  The more water you use the runnier it will be.  Find your happy medium.  :)

INGREDIENTS:

1 Cup of Brown sugar.  Light of Dark will work.
5 Table spoons of water

Put in a small pan and bring to a boil and stir.   As soon as it boils turn off.
Use right away or cool and refigerate and use later.

Adding one Table spoon of syrup per pancake  equals  51 calories.   That better than the same amount of maple syrup that is 156 calories.  

So go out their and make some Pan Cakes.  :)

COCONUT & CINNAMON PANCAKES WITH STRAW BERRIES SYRUP

COCONUT & CINNAMON PANCAKES WITH STRAW BERRIES SYRUP

INGREDIENTS: 

2 Cups of unbleached flour.
1 Teaspoons of Baking Powder
1 Teaspoon of Baking Soda
1 Teaspoon sugar
1 Tablespoon of cinnamon and 2 teaspoons.
1 Cup of Coconut milk in a can.
1/2 cup milk as needed.
2 eggs. Any size

METHOD OF PREPARATION:
Have your pan preheated on low or medium low.  If it's too hot turn it down to low.  
1. If you are using a spray, it is ok to let the pan warm.
2. If you are using butter, Do not warm pan, but rather when your done mixing the batter then turn on the stove, this way you will not burn the butter.  So for this time put the batter in the gently warmed pan, and by the time it is done, the pan will be warm enough

FIRST:   WHISK WHISK WHISK
Note: If the eggs are small or med, you can add a extra egg if you want.  
Mix Baking Powder and cinnamon into flour really good and then in another bowl mix the eggs into the milk.  Then proceed to add the flour, but not all at once.  Gradually add the flour in big scoops and mix each batch in really good.
 The consistency of the batter:
1. If it holds on to the spoon when you lift the spoon too thick.
2. If you hold up the spoon and it fall of in large globs. Still to thick.
3. If it falls off faster, but is not very runny. Nope
4. Now if you hold a spoon full of batter up and the batter is not overly runny and falls off the spoon in a nice stream this is good.

NOTE: If the batter is too thick add more milk a tablespoon at a time. If the batter is too runny add in flour a table spoon at a time.   

SECOND:   COOKING
Note: The first pancake always turns out lighter, this is totally ok.
Have your skillet or pan either heated or ready to go with the butter.
Use a tablespoon or a large soup spoon to ladle the batter into the middle of the pan and very gently using the back of the spoon shape the batter in to a circle.
As the pancake cooks watch for bubble to start to appear. as soon as you see a lot of bubbles use a    metal spatula flip the pancake over to cook on the other side.   Be sure to very gently press down on the pancake with the spatula.
As it cooks you will see it rise up.  When both side are golden brown it is done.
The remaining pancake should have a more even golden color, because the pan is at temperature.


THIRD: STRAWBERRIE SYRUP  (This is a easy and light syrup)
 2 Cup Strawberries
 1/2 Cup water
 2 Table spoons sugar.

Two cups of fresh strawberries, or frozen.  Cut off stems and clean. Then slice the berries evenly and add to a small pan.  Add a 1/2 a cup water to the cut berries and add the sugar.  Turn the stove top to medium.  Stir the berries occationally.  When the sugar is melted and the strawberries are warmed it is done.  

FOURTH:  FREEZING
If you have a cookie wrack for cooling this is prefect, but make sure the air reaches the underside.  When they are cooled wrap each one in wax paper then foil, so they're separately wrapped and not touching each other, that way they won't stick to each other when you get them out to use them.
Put all into a large freezer bag or if you have a container that works too.

FIFTH: THAWING 
Take out as many as you want and unwrap.
1st method:  Heat up pan on low to medium low and rewarm them that way.  Until the middle is no longer frozen.
2nd method:  A Toaster oven or oven work great.  Put the pancakes in the oven or toaster oven. The oven you can turn to 300 and watch the pancakes till their heated though.  All they have to be is warmed not cooked.  The toaster oven same thing.  Now just to clarify the toaster oven that you
 open up like a regular oven.

And their you go real 100% homemade frozen pancakes and you know exactly what is in them.
And I have a recipe for Blackberry syrup that on here too. mmmmmm

ENJOY!

ORZO SALMON SALAD WITH TOASTED WATERMELON SEEDS & EDAMAME

ORZO SALMON SALAD WITH TOASTED WATERMELON SEEDS & EDAMAME

This simple little salad is really healthy.  I am lucky enough to have a step father who is a sport salmon fisher on the Oregon Coast.  So we always have salmon coming out of our ears, that is not a bad thing. It's a yummy thing.    Here is one of my favorites, great after a hard ride on the bikes.

INGREDIENTS:
1 cup of ORZO pasta any brand.
2 celery sticks diced
1 Red bell pepper diced
1 quarter of a white onion finely chopped.
1 cup of Edamame beans podded and cleaned.
1 Good size salmon steak, about the length of your hand from palm to a little bit over the finger tips. Roughly.
1 or 2 Tablespoons Mayonnaise.
About 3 Tablespoon of Toasted Watermelon seeds for sprinkling, on top of finished salad.
1 Tablespoon of Capers optional.

METHOD OF PREPARATION:

NOTE: While the salmon is cooking on low you can clean and pod the edamame and get a pan out for the pasta.

FIRST: COOKING THE SALMON
Put the Salmon steak skin down in the pan.  Turn the pan to low and cover with a lid that fits.  Keep your eye on the color of the salmon. At first it will be bright reddish pink, and as it cooks it will turn into a lighter pink.  Also watch for white drops of fat to appear on the out side of the salmon as it cooks.
Next: Now if your looking at your salmon that is cooking and it appears to be done on the out side, it may not be done on the inside. Turn off the burner and take off the lid. Take two forks and very carefully pull the salmon apart and look in.  Try to pull it apart by the grain.  If you see dark red inside, it still need to cook more. Put in back on the burner on low to finish cooking.
 If it is done, then when you take the forks and pull the salmon apart gently it will flake apart really easily, and it should all be the same even light pink, no dark pink.
When the salmon is all the way done take a metal spatula and scoop the whole salmon up off the skin that will be stuck to the pan.   Put the salmon on a plate and let cool a bit then remove all the bones and then flake apart.

SECOND:  COOKING THE PASTA AND COOLING IT.

NOTE: You will need a larger pot with more ice than water in it for a ice bath.  You will not dump the pasta into the water, but rather set the pan or bowl on the ice and stir the pasta to cool it down faster.

a pot with water. Turn stove top to high. As soon as you see little bubbles starting to form add the cup of ORZO.  Stir the ORZO to prevent from sticking together.  If need be turn down the burner to Med-High  the noodles will still cook.  Leaving the water on high the entire time will only make the water boil up and over.  The noodles will cook at Med-High, Medium, and even Medium Low.  Carefully test the pasta along the way.  When you see white foam on top of the water, that is when their close to being done.  That is the starch coming out.
1. If  it's chewy, it's not done.   
2. If it's a little less chewy, but still not soft, this is called Al dente. 
3. If  it is soft, but not mushy, it's done.  
Now you need to cool the pasta.  Remove the ORZO either by draining off the hot water into another larger pot or scoop out the pasta with a wide slotted spoon. After all the water is drained put the pasta back into small container and cool as mention above.

THIRD: DICE, SLICE & MIX.

Now dice up the celery, red bell pepper, and onion add to the cooled pasta and mix in. Next flake the salmon and discard bones add to salad and mix.   Add Capers and Mayonnaies and mix in well.

Next when you dish up add a light sprinkle of Toasted Watermelon seeds.

DIG IN AND ENJOY!