Something Delicious

[cinnamongrrl]

Originally Posted by Sun

I am doing battle with my teenagers High School administrators over "clean safe drinking water". They claim that tap water is clean and safe. I really think that they need to check their denial or find new jobs. I am at my wits end with this. Mini diva tells me that the tap water from water fountains is disgusting and she refuses to drink it, plus she knows that this is unsanitary. The school sells bottled water for $2 per 16 oz which I think is insane.

Why should the kids have to buy clean water when the school has a legal obligation to provide such? Time to change the language of the law to "peovide clean safe drinking water FREE of charge. Fucking politics.

I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....

[cinnamongrrl]

Originally Posted by Okiebug61

Asian sauce for avacados. 1/4 cup of your choice of soy sauce, 1 fresh minced garlic clove and 1/4 teaspoon of minced ginger. Mix and let set to room temp. Pour over avocados, sprinkle with 1/8 teaspoon lemon juice. It's delicious.

Thank you so much for this! I keep most of the stuff on hand too. I just made ginger tea this morning in fact...I'm going to try this soon! Thanks again...
Loving this thread brother Sun.... I have learned so much already!

[Sun]

Originally Posted by cinnamongrrl563

I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....

She usually has bottled water or Gatorade. A few days ago she had no water, no cash and the water fountains were shut down for being contaminated. They had no emergency bottled water for the kids. I went the hell OFF on the District Super and HS Principal. They cant be serious. They legally have to provide clean water.

To make matters worse, the Principal is now panicking over my insistence that they have bottled water available to the kids, or install an RO or other water filtration system. So he tells me that the water "wells" (to make this 10x worse, well water omg) are just fine and are "tested daily by the water authority". Total bullshit so I asked for proof.

Bet he wishes he was in vacation right about now.

[Sun]

Originally Posted by Okiebug61

Ok! I'll try it. I can say that Red is not much into sweets but I think I can get her to try it once. I'll let you know how it works out.

Just add a little sugar if she is not much into it the Avocado is naturally sweet with the milk. Add a touch of salt too. Forgot that.

By the way, I love your sig line. Awesome.

[Sachita]

Originally Posted by cinnamongrrl563

I can suggest getting one of those Brita's to go....We got one free with our large Brita... I wouldn't expect it to filter,say, stream water, but every bit helps. I agree with you though about the water purity. That should be a given. I can't even BELIEVE it's up for debate....

They would probably scan it and call it contraband. They want them to buy water because the school system is corrupt. In my region homeschool groups are growing like crazy

[Gráinne]

Originally Posted by Sun

A friend of mine said that this chicken dumpling casserole was amazing.

If you try it let us know how it turns out.

I've made that . I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.

Two thumbs up at my house .

[Sun]

Originally Posted by Sachita

They would probably scan it and call it contraband. They want them to buy water because the school system is corrupt. In my region homeschool groups are growing like crazy

I agree and can not believe that they want to make a profit off of the students. That is seriously corrupt. I flagged the Health Department on this issue and the local newspaper. If they are telling the public that the well water is safe they had better be ready to prove it. At this point the Principal has backed off and I am speaking to the district Superintendent My daughter keeps getting sick and so do many of her classmates, so hello, common sense, make sure that they have clean drinking water.

I've given them ample time to come up with an intelligent solution, tomorrow morning I am on the phone with the Governors office. They will wish that they had just taken my original suggestion and given the kids bottled water.

[Sun]

Originally Posted by guihong

I've made that . I think I found the recipe, or one nearly like it, on a box of Bisquick. I love it because it's goofproof, even by me, and I can't make dumplings to save my life (besides jaozi). It's also nothing but Bisquick and chicken, and so even picky eaters will eat it. It's also good with a vegetable layer, like a pot pie.

Two thumbs up at my house .

Hi gui,

Yes it is always good to add vegetables to a recipe like this one. A lot of people seem to be looking for quick and easy one pot or one dish meals so this one looked good to me.

[Blue_Daddy-O]

WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.

[Sun]

Originally Posted by Blue_Daddy-O

WoW... way to go Sun. Nice thread. My muffins fell again. LoL. And then I gave it a break.

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

[Blue_Daddy-O]

Originally Posted by Sun

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.

[Sun]

Originally Posted by Blue_Daddy-O

I added the extra flour. The muffins did rise higher but when they fell and cooled they were more denser (is that a word? lol) They are made with applesauce and honey. Honey is the sweetener. I havent ever tried molasses. I wonder if that would work and cut down the denseness? I'm baffled how to help them keep their rise. I don't eat refined sugar, I don't like stevia. I also do fruit juice sweetened. I've noticed in stores previously muffins made with fruit juice, but haven't tried that yet.

Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol

Also check your leavening agent, if you use baking powder make sure that it has not expired. If you use eggs consider separating the whites and whipping some air into them.

For me, I love molasses and look for any excuse to use it but this is also very thick, so a tried and true recipe would be good if you are going to play with it.

Lets ask the bakers in this thread for some help.

OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?

[Blue_Daddy-O]

Originally Posted by Sun

Applesauce and honey will impact the rise. Did you mix the wet ingredients first and then mix in the dry? This can help to avoid over mixing, which I do all the time btw. Yep denser is a great word. lol

Also check your leavening agent, if you use baking powder make sure that it has not expired. If you use eggs consider separating the whites and whipping some air into them.

For me, I love molasses and look for any excuse to use it but this is also very thick, so a tried and true recipe would be good if you are going to play with it.

Lets ask the bakers in this thread for some help.

OK bakers, what do you think that Blue can do with this recipe to add natural sugar and keep the rise?

LoL. Yes, Sun, after you gave that suggestion last time... I went out and bought fresh new baking powder. Still didn't help. lol. But haven't tried the airy eggs yet. ....looking forward to finding the magic trick.

[kittygrrl]

maybe it's the recipe? try another..perhaps a very simple plain muffin first?..may i suggest something from Betty Crocker? Making muffins can be a bit daunting..It's takes awhile to get the feel for making a nice batch, but once mastered..you will become a master of cAke in no time

[Nadeest]

"Hey Nadeest post a recipe!" Since you asked, Sun. I got this recipe from my first instructor in culinary school, Chef Boland.

6oz Chicken Breast (boneless, skinless) - butterflied.......... you want this to be thin.
Flour, seasoned as needed (normally just with salt and pepper)
Tomatoes [ 1 ] cut into quarters (I normally cut them up smaller then that)
Garlic 2 cloves, minced
White wine , 4 fl oz
Chicken Stock, add as needed
Black olives, 1 oz, sliced
Artichoke hearts
Heavy cream, 4 fl oz
Parmesan cheese, 1 Tablespoon
Pasta, 6 oz, cooked
Salt & Pepper
Basil, chiffonade, 1 teaspoon ( I have used dried basil for this as well, but cut the amount of basil by 2/3 if you do so)
NOTE: Chiffonade = you roll the basil leaf up, then cut it across the roll

Heat a saute pan (I always use a stainless steel saute pan for this recipe), add oil once it is heated
After the oil is heated, add the Chicken
Cook 2-3 minutes
Add Tomatoes
Next add Garlic
Before the garlic browns, add the Wine to deglaze the pan
After the alcohol burns off, add Chicken Stock as needed, just enough to keep things moist.
Add Heavy Cream
Reduce the amount of liquid in the pan
Add Parmesan Cheese to thicken, and then let thicken
Add Olives and Basil
( I normally add the Artichoke Hearts at this point, but everyone has their own preferences, some people omit them entirely)
Remove the chicken
Add Pasta to Saute pan to help absorb the liquid
Serve

[Sun]

Nadeest thank you for posting that fabulous recipe. I am a big fan of artichoke hearts and I imagine that they marry well with this dish.

If you ever want some farm fresh California artichokes check out Pezinni Farms they are my source and they have wonderful baby artichokes. I have also used some of the larger chokes for splitting in half, and using, steamed or grilled. Good stuff and delicious right from the farm.

[lusciouskiwi]

Originally Posted by Sun

Hey Blue how are ya?

What happened with the muffins? Can we help trouble shoot that for you?

That is so frustrating to me when I am looking forward to something rising and then it falls. Had a few cakes that I was looking forward to that crashed and burned on me.

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. And I haven't tried since. To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down.

Since they are made from egg whites, do you think I over-beat them?????

<----- failed Kiwi

[lusciouskiwi]

Originally Posted by Sun

My sweetheart likes hers mashed with milk and sugar. Try it sometimes you will be amazed at what a healthy dessert alternative this can be.

Avocados are so expensive over here.

Something I had once, a few months back, was a custard apple. Really good! Sweet and creamy. You don't see many of them in markets these days apparently and my ex's mum was complaining that all the local tropical fruit which was so plentiful a few years ago is now hardly seen. You can always see grapes, apples, oranges, Cavendish bananas, kiwifruit, etc - all imported fruit.

I love mangosteen rambutan of course mango (a lot are imported from Thailand and even further away) and papaya. Here's a custard apple and longan Love red dragon fruit (originally from South America I believe)

[Ursy]

Originally Posted by lusciouskiwi

You know, I've only ever made pavlova twice and both times they came out looking like pizza bases. FLAT. And I haven't tried since. To make matters worse, my ex's father's wife said once "oh, they are soooo easy to make". I had to hold my hand down.

Since they are made from egg whites, do you think I over-beat them?????

<----- failed Kiwi

I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:

http://www.taste.com.au/forums/viewt...pavolva#p76451

I have also heard that cream of tartar can help when beating egg whites, but I forget why.

One of these days I'm going to try again!

[lusciouskiwi]

Originally Posted by Ursy

I don't think I've ever succeeded with them either (only tried a couple of times though). I was interested in what makes a pavlova fail, so I did a little googling and found an excellent bunch of tips in this forum post:

http://www.taste.com.au/forums/viewt...pavolva#p76451

I have also heard that cream of tartar can help when beating egg whites, but I forget why.

One of these days I'm going to try again!

Kia ora Ursy, that thread is great. Not sure when I'll try again and the oven I have is a very basic benchtop jobbie ... we'll see. If I succeed, I'll post a photo!