I am trying to make tabs with headings to organize this blog! I'm am not having much luck... Seems you need to be a computer programmer to do things here.
You can easily change some things.... BUT you can't easily change them back. I was trying to give posts titles and was doing it OK until I wanted to use a second title. Then it put all titles on everything I checked and also made titles I never asked it too!
UGH! I know nada about HTML programming. ZERO.
Friday, March 8, 2013
Sunday, March 3, 2013
Sweet Scallop
Peapod had these cute frozen bay scallops last time I ordered. I have made sugar chicken forever and figured sugared scallops would be good too! Last time I made them, the scallops were quite large and difficult to control while getting the sugar carmelized but not to burn. I was able to keep these little guys moving with a wooden spoon and get them all coated in sugar, ginger and Bragg's Liquid Aminos.
2 tablespoons margarine
1/2 cup sugar
1 teaspoon Bragg's
Dash of ground ginger
1 lb bay Scallops, thawed and drained
10 ounces frozen spinach
Roasted garlic, 2-4 cloves
Melt the margarine in a skillet/fry pan. Add the scallops, sugar, ginger, and Bragg's. Cook over medium-high heat until the sugar is carmelized. Remove from the heat.
Remove the scallops from the pan, leaving the sugar and any liquid there. Put the spinach in the pan and some roasted garlic (I made some last weekend). Heat until spinach is heated thru. Return the scallops to the pan. Serve over rice or even pasta or noodles.
2 tablespoons margarine
1/2 cup sugar
1 teaspoon Bragg's
Dash of ground ginger
1 lb bay Scallops, thawed and drained
10 ounces frozen spinach
Roasted garlic, 2-4 cloves
Melt the margarine in a skillet/fry pan. Add the scallops, sugar, ginger, and Bragg's. Cook over medium-high heat until the sugar is carmelized. Remove from the heat.
Remove the scallops from the pan, leaving the sugar and any liquid there. Put the spinach in the pan and some roasted garlic (I made some last weekend). Heat until spinach is heated thru. Return the scallops to the pan. Serve over rice or even pasta or noodles.
Saturday, March 2, 2013
Little Goldie Girlie Cake
My Twiggy cat (aka Goldie) is sooooo happy to see Len today! And we are all happy to eat cake!
Easy. One bowl. No mixer.
1/2 cup margarine, softened
1-1/2 cup GF baking mix
3/4 cup sugar
2-1/2 teaspoons baking powder
Dash of salt
3/4 cup Very Vanilla Soymilk, room temperature or slightly warmed in microwave
Preheat oven to 375. Grease and flour 9" square cake pan.
In large bowl, put the margarine. Cut it up a bit. Put the sugar, baking mix, baking powder and salt on top of it. Mix with wooden spoon until combined. It will be thick batter, sort of like biscuit dough. Whisk in the Soymilk.
Today, I put the margarine, sugar, baking mix, baking powder, and salt in a bowl. I poured the Soymilk in measuring cup. I covered both items with Saran and left to pick up Len. When I came back, the margarine was soft and the Soymilk was room temperature. I even greased and floured the pan and covered it before I left. I just mixed it all when I got home and baked it.
Super easy!
Pour into prepared pan. Jiggle it around a bit to evenly distribute. Bake for 25 minutes.
Cool in pan 5 minutes. Loosen edges with a knife and jiggle it around again to loosen. Turn out onto cooling rack and cool completely.
If you're smart, you'll frost with Chocolate Cloud Frosting!
Easy. One bowl. No mixer.
1/2 cup margarine, softened
1-1/2 cup GF baking mix
3/4 cup sugar
2-1/2 teaspoons baking powder
Dash of salt
3/4 cup Very Vanilla Soymilk, room temperature or slightly warmed in microwave
Preheat oven to 375. Grease and flour 9" square cake pan.
In large bowl, put the margarine. Cut it up a bit. Put the sugar, baking mix, baking powder and salt on top of it. Mix with wooden spoon until combined. It will be thick batter, sort of like biscuit dough. Whisk in the Soymilk.
Today, I put the margarine, sugar, baking mix, baking powder, and salt in a bowl. I poured the Soymilk in measuring cup. I covered both items with Saran and left to pick up Len. When I came back, the margarine was soft and the Soymilk was room temperature. I even greased and floured the pan and covered it before I left. I just mixed it all when I got home and baked it.
Super easy!
Pour into prepared pan. Jiggle it around a bit to evenly distribute. Bake for 25 minutes.
Cool in pan 5 minutes. Loosen edges with a knife and jiggle it around again to loosen. Turn out onto cooling rack and cool completely.
If you're smart, you'll frost with Chocolate Cloud Frosting!
Heaven Sent
I found product called Wowbutter at Whole Foods. It was in the raw food section and contains non GMO Canadian soy, soy oil, sugar, monoglyceride, and sea salt.
It is smooth and no need to stir. It also does not have to be stored in the fridge. Amen to a product that we can ALL enjoy! Now I can bake things we all can eat.
I am super excited! The soy protein also is more complete than peanut. The omega 3's will help my hair thinning I hope!
It is smooth and no need to stir. It also does not have to be stored in the fridge. Amen to a product that we can ALL enjoy! Now I can bake things we all can eat.
I am super excited! The soy protein also is more complete than peanut. The omega 3's will help my hair thinning I hope!
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