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TWD - BAKING WITH DORIE - Miso Maple Loaf

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Dorie Greenspan’s newest book is here and we made Miso Maple Loaf as our first recipe.  It is so exciting to be baking along with so many that were in the original Dorie group back in 2008.   We do not publish the recipe out of respect for Dorie.  You can order the book from Amazon and have all her wonderful new recipes handy!  The ingredients for this cake are  flour, baking powder, baking soda, sugar, fine sea salt, orange zest, butter, white miso, maple syrup, eggs, vanilla, buttermilk, and orange marmalade (optional).   Dorie gives very good instruction in her books.  I wanted so badly for my first recipe to come out perfectly.  And it should have.  Unfortunately, everything was going well until it broke in half coming out of the pan.  Accidents happen, even in baking, but it was a big disappointment for me.  I will make this again soon and next time it will be perfect! I would have topped it with the glaze, but after it broke, I did not see how glazing would help it. I will tell y

GFGF - Beef and Butternut squash stew

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This week our focus was on winter squash.  I love all squash!  Because we are having some renovations in our home and we had to spend the week in our camper, I need it to make a recipe where I could use my instant pot or a slow cooker.  No problem!  I chose to do a beef stew that incorporated butternut squash.  You could use any other winter squash I am sure.  The stew has simple ingredients and was easy to prepare.  I thought we would have enough for two meals, but we ate it all!  We had some delicious crusty garlic bread to go with it. Yes, the bread would have looked better in the photo if it had been sliced, but we were in a bit of a hurry to eat. I will definitely make this stew again. Other members of our group are: grandmaskitchentable.typepad.com   Kayte teaandscones.wordpress.com   Margaret Https://noe847.blogspot.com   Nancy Https://kuechenlatein.com  Ulrike INGREDIENTS 1/2   tbsp   olive oil 1/2  large onion ,  diced 2   cloves   garlic ,  chopped 1   tbsp   fresh rosemary 1

GFGF - Parsnips!

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 I have to admit I have never in my life eaten a parsnip.  When Ulrike chose parsnips as our vegetable this week, I was thinking they were like carrots.  I also had no idea how to cook them so I looked on Pinterest for some ideas.  I decided just to roast them because I love roasted vegetables!  I also love carrots so I decided to mix the two together!    My grandchildren are here with us this weekend and when they saw the roasted parsnips they got really excited because they thought they were french fries.  However one bite and they both threw them back onto their plate!   Chandler and I actually thought they were pretty good.  They do taste more like potatoes than carrots!  They are not a low carb food either as I had hoped.  But I am really glad we tried these. Slice carrots and parsnips into small strips.  Put on baking pan lined with parchment.  Drizzle olive oil over all.  Sprinkle 1 T Italian seasoning over.   Sprinkle 1/2 cup grated parmesan cheese.  Bake at 350 for about thirt

GFGF - Vegan Sweet Potato Skillet

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So this week in my Good Friends Good Food group I chose sweet potatoes for our vegetable base.  I did not know what I wanted to prepare with the potatoes, but I knew I wanted to try something totally different.  I love baked sweet potatoes with lots of butter and brown sugar cinnamon topping.  I love sweet potato casserole with pecans, brown sugar and even mini marshmallows on top.  I love candied sweet potatoes.  But I made this sweet potato skillet. We have been out of town all week at the beach seeing God’s beautiful creation. The ocean.  It is so amazing to me.  Nothing brings me peace like sitting listening to the waves crash against the shore.  We saw a pretty big shark one morning.  It was enough to keep us out of the water! Okay back to the potato skillet.  I will admit I may have put a tad too much soy sauce because I did not measure it out.  This was supposed to be a main course.  We had some baked chicken along side it.  Would I make it again.  No.  The flavors of the ingred

GFGF - Garlic Parmesan Roasted Brussel Sprouts

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  In our good food good friends group we are focusing on brussels sprouts this week.  I have always loved brussels sprouts.  They remind me of cabbage in a miniature version!  Sometimes I buy them frozen in a bag and just cook them in the microwave.  I wanted to do something a little different so I found this recipe on Pinterest and I tweaked it a bit to my personal tastes.  They were so delicious cooked this way!  I will definitely be putting them on my rotation of vegetables.  The Brussels sprouts are halved and tossed with a savory mix of parmesan, herbs, salt, and pepper, then roasted on a single sheet pan.  Try these. You will not be disappointed! INGREDIENTS 16 oz (450g)  Brussels sprouts , rinsed 3 tablespoons  olive oil  (or melted butter) 1/2 teaspoon  kosher salt  and freshly cracked  black pepper 1 teaspoon  Italian seasoning Garlic salt to taste 1/2 cup grated  Parmesan cheese DIRECTIONS 1.   Preheat your oven to 400ºF. Trim the bottom of the Brussels sprouts, and slice eac

GFGF - Spinach Pear Salad

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  Summer has a way of just slipping by so fast!  This week our focus is on spinach, which I chose for our Good Friends Good Food group.  There are so many different wonderful salads that can be made with fresh spinach.  Lately I have also been making us a lot of spinach egg white omelets.  I also love spinach in quiche.  But this week, its spinach salad.  I love salads that include lots of good ingredients.  I used my imagination on this one.  I will say if I made it again I might leave out the slivered parmesan.  Just did not seem to add anything to the salad. For this salad, I combined fresh, organic spinach leaves with pear slices, blueberries, sugar snap peas, and parmesan slivers.  I topped it with ranch dressing.  It was a great addition to our meal!  Check out our other members to see what amazing something they did with spinach! Our other members are: grandmaskitchentable.typepad.com   Kayte teaandscones.wordpress.com   Margaret Https://kuechenlatein.com  Ulrike Https://noe847.

Good Friends Good Food - Asparagus Salad

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This week in our group we are focusing on asparagus .   It was Ulrike’s choice.  We love asparagus and there were lots of creative options out there from which to choose.  I decided to go with a roasted asparagus salad topped with a Caesar like dressing.  Due to allergies I had to leave out the anchovy paste.  Mine tasted a bit more like buttermilk dressing than Caesar but was still delicious. It was easy to prepare and delicious to eat! Recipe I used about a pound of fresh asparagus and roasted it in the oven at 350 degrees until fork tender.  Took about 20 minutes.  While that was roasting I prepared the dressing. Dressing: 1/3 cup olive oil 1/3 squeezed lemon 4 garlic cloves minced 4 T greek yogurt 2 T parmesan 1 T dijon mustard 2 tsp red wine vinegar 1 tsp anchovy paste 1/4 tsp salt 1/4 tsp pepper Top roasted asparagus with dressing, shaved parmesan and sourdough croutons.  Enjoy! Our other members are: grandmaskitchentable.typepad.com   Kayte teaandscones.wordpress.com   Margaret