Quick like a bunny

Quick like a bunny

Thursday, February 14, 2013

Curried Veggie Sprout Salad Recipe

This was easy and very good.

Just take a bowl and add chopped cauliflower, stems included. Chopped mushrooms, sprouts of choice, and chopped onion. I thought The onion was to strong of a flavor and lingered in my mouth long after eating the salad. This ingredient can be added as a very small dose of flavor, deleted or replaced with some chopped green onion instead.

Mix that together. Have even amounts of veggies, less sprouts and least amount of onion. Make enough to serve the amount of people eating.

Now pour some olive oil in the bowl and mix. Sprinkle mix with salt and Curry powder. Mix and taste as you go. Add more of these ingredients according to your liking.

Serve or cover and store in the fridge until ready to eat or serve. I used mustard sprouts and they were good. I also think other sprouts or a mix of sprouts would be great too. The Curry made a great flavor for the salad.

Note to self: Make raw salads bigger. To fill my belly...

As a side note; Happy love day... Love yourself for a day. It is great to have some one special, but that is not always the case for everyone and even if you have some one to love or love you in return. They are not always with you 24/7. Sounds silly, but we are our own best friend. Our most important decision's are made by ourselves and for ourselves. I personally think that one can truly love another only and after they have learned to love themselves. So give yourself a pat on the back, self hug, kiss in the mirror and say I love you me. Have a great day.

Wednesday, February 13, 2013

Sprouting Mustard Seed And Making It An Egg Salad Wrap

It all starts with a seed. I was dreaming about retiring simple near a beautiful beach and I thought about what I would do with out my garden.

Sprout of course and find a great local produce market. So, I thought to try to sprout and see if it is up my alley.

I have a bunch of mustard seed so I put 1 T. in a 3x5 muslin bag. And ran some water through it. Then sat it in a mug and filled the mug halfway with water. It sat overnight. The next morning I rinsed the seeds in the bag and shook out the water. I did this 3 time a day for about 5 days. It can take 5-7 days. Faster when it is warm and slower when it is cold.
A nice sprouting is happening. You have to break up the sprouts in the bag while rinsing. These are ready to eat, but wait.
Now They are looking done. When they looked like this. I just took them out of the bag dry and placed them into a plastic bag and folded over the bag loose. If you want more detailed info. Check out sprout people.com They have utube video, detailed pictures and written info. Their info. helped my confidence beginning this process.

Now that I had sprouts, how was I going to eat them. The mustard sprouts are very spicy. I thought that ground mustard was good in egg salad. So, that is where I went with this.

My first sprouted egg salad wrap was going to be simple. I boiled one egg. Peeled it and placed it in a bowl. Added a bit of mayo. Then about 2 T. mustard seed sprouts. Mixed. Added a little more mayo to taste. Now I warmed up a tortilla placed the salad on and topped with some greens from my garden. Spinach and green onion.

Wrapped that up and we had what I would call perfecto.

The next day I went a different route with the sprouted egg salad wrap.

I processed the egg, placed it in a bowl, mashed with a fork, added  about 2 T. mustard sprouts some mayo, 1 small Bella mushroom diced, about 1 T. diced onion, a little salt and a little more of garlic powder. To taste of course. Mixed, placed on warm tortilla and wrap.

It was a meal. Yum.

Chocolate Raspberry Crumble Recipe

Yes, I was watching Ina on TV. She was making something similar to this. It looked good and it was inspirational. Looked up the recipe at the Food net work site and proceeded to change it to my taste. One time a person was trying to tell me how original I was. My husband and I both said no at the same time. I had said that I learn from the Internet. My husband then said, but she takes things and makes them better. It was a nice gesture on his part and I do like to make changes, yet not everything turns out better. I tell myself to not be afraid to fail and it is better to look like or feel like a fool than to not stand up, forward or react to a potential bad situation, trying to make it better or safe for others.

So, this is the new recipe that I made and created.

White Chocolate Raspberry Crumble

1C. of soft butter
2 1/4 C. of flour
1/2 C. sugar
1/2 C. brown sugar
1/2 C. cocoa powder
1C. rolled oats
1/4 tsp. salt
2 eggs beaten
1 C. raspberry preserve/jam
1/2 C. White chocolate chips

Heat oven to 350F. Grease a 9x9 square pan.
In a large bowl add flour, sugars, cocoa powder, oats and salt. Mix. Add butter and eggs and mix. you made need to use your hands at this point. Split the batter in 1/2 and press half into the bottom of greased pan. Spread preserves on top. Crumble the rest of the batter on top. Bake in oven for 40-50 minutes. When done pull out of oven and cool. When ready to top with chocolate. Place the 1/2 C. of white chocolate chips into a bowl to microwave and melt at 20 second intervals mixing each interval until all is melted, or use a bowl over a pot of a bit of water heating on a simmer to melt. Spoon melted chocolate over the top of crumble. Spread out with spoon if needed. You may want to cut the squares in the pan because it is harder to slice the squares with chocolate after it has fully cooled.

I baked mine for 40 minutes. You can use store bought preserves of any flavor you like and sugar free if needed. I used half white bread flour and half whole wheat flour. This is very crumbly and great reheated.

And OMG. My spell check says's rasberry is spelled raspberry. All my life, I never knew? Is this a joke. I looked it up online and then added red in front of the word. I never noticed the P. Boy I have a spelling handicap.