Don’t miss out, 3 days left to submit your recipe for Theme Week


Not much time left.

Next Saturday (6/18/2016) at noon Central Time submission closes!!!

Submit your recipe before its too late.

Continue reading “Don’t miss out, 3 days left to submit your recipe for Theme Week”

Advertisements

Don’t miss out, 4 days left to submit your recipe for Theme Week


Time is running out fast.

Next Saturday (6/18/2016) at noon Central Time submission closes!!!

Submit your recipe before its too late.

Continue reading “Don’t miss out, 4 days left to submit your recipe for Theme Week”

Just 5 days left to submit your recipe for Theme Week


Join the fun before it is too late.

Yesterday (6/13/2016) Natascha from Natascha’s Palace posted a fantastic recipe

Fish escabeche
Fish escabeche

for Fish escabeche (Hot marinated fish) for our Latin week (week starting 6/19/2016).

Natascha is a Canadian English teacher living in Spain. Cooking is her hobby! She also has her own blog that we follow, Natascha’s Palace, where she posts many other delicious recipes. You should give her site a visit.

We had a lot of fun getting everything together for the post. I’m looking forward to trying the dish.

Next Saturday (6/18/2016) at noon Central Time submission closes!!!

Submit your recipe before time runs out.
Continue reading “Just 5 days left to submit your recipe for Theme Week”

Out of Chocolate? #cooking


As always, understanding what is in something or how it is made is often the key to understanding what can be used to substitute in
its place.

In this case, Chocolate, so lets start at the begining

  • First the process of making Chocolate begins with the Harvest of the ripe cocoa pods twice a year
  • The beans are then scooped out of the pods
  • Then for 5 to 7 days the beans and pulp are fermented
  • Next the beans are dried
  • The beans are then roasted like coffee
  • After roasting the then paper like shell is cracked and removed by winnowing
  • What is left is call the nib

Now we get to the point that becomes important to our discussion as the next few steps tell us what we need for our substitution.

  • The nibs are then ground until they become a paste known as cocoa liquor.
  • This unrefined form of chocolate contains both the cocoa solids and the cocoa butter
  • Using a hydraulic press, or sometimes with the use of water, the cocoa butter is removed leaving behind cocoa solids
  • These solids are then ground into a powder we know as cocoa powder*

To make chocolate

  • Chocolate makers take some of this cocoa butter to cocoa liquor where it is further refined into extremely fine particles. It is at this stage that other ingredients are added, sugar, milk powder (for milk chocolate) and other flavors.
  • The chocolate is then tempered so that the desired type of chocolate crystal is formed.
  • The final step is to mould it into the form desired

So now having an overview of how chocolate is made we know that unsweet chocolate is basically cocoa powder (cocoa liquor with all of the cocoa butter removed) with cocoa butter, or fat, added back in a greater amount than the original liquor had. The sweet or
semisweet forms of chocolate simply have sugar added and the milk chocolate additionally has dry milk added.

Ingredient Substitute
unsweetened chocolate
1 ounce (1 square)
3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. shortening, butter, coconut oil or margarine
semisweet chocolate
1 ounce (1 square)
1 ounce (1 square) unsweetened chocolate (or substitute above) plus 3 Tbsp. sugar
Sweet Bakers (german)
1 ounce (1 square)
1 ounce (1 square) unsweetened chocolate (or substitute above) plus 4 Tsp sugar
milk chocolate
1 ounce (1 square)
1 ounce (1 square) sweet or semisweet chocolate

 

* Dutch process cocoa powder (also sometimes called “alkalized,” “European style,” or “Dutched”) is washed with a potassium carbonate solution that neutralizes cocoa’s acidity from about 5 or 6 to a pH of 7, that of water. Since Dutch process cocoa isn’t acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. That’s why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.

Ingredient Substitute
Dutched Cocoa Powder
(3 Tbsp)
3 Tbsp. unsweetened cocoa powder plus 1/8 Tsp baking soda

The final week for Theme Week Submission is here


Don’t delay this is the final week for submissions.

Next Saturday at noon Central Time submission closes!!!

We do our shopping twice a month. (This lines up with when I get paid) So really we will be doing  two theme weeks. Submission for both weeks will close noon June 18, 2016.

A Latin Theme week and an Eastern Asian Theme week Continue reading “The final week for Theme Week Submission is here”

Theme Week Submission has started


IT IS FINALLY HERE!!!!

Join us in doing a theme week together!!!

We do our shopping twice a month. (This lines up with when I get paid) So really we will be doing  two theme weeks.

A Latin Theme week and an Eastern Asian Theme week Continue reading “Theme Week Submission has started”

Our first Theme Week submission is in!!!


Today we got our first submission for our Theme Week.

This recipe comes to us from a self ascribed lover of all things Costa Rican.

This recipe is a rice dish. I’m really looking forward to trying this. I remember when I visited Costa Rica to do relief work that everyday we had this delicious  Continue reading “Our first Theme Week submission is in!!!”

#groceryshopping results for the #menuplan for the weeks of 6/6/2016 and 6/13/2016


It’s been a while since we posted any results of our shopping efforts.

So how did we do this week at meeting our goal of staying under $200 for 2 weeks dinners, the Week Starting 6/6/2016 and the Week Starting 6/13/2016Continue reading “#groceryshopping results for the #menuplan for the weeks of 6/6/2016 and 6/13/2016”

Out of Buttermilk or hate it and need some? #cooking


If you are like me you don’t like buttermilk. I really don’t like it at all. In fact it is one of those foods (if you want to call it that) that can invoke my gag reflex with a single whiff. So we don’t ever have any on hand.

I really can’t think of a redeeming thing about buttermilk itself as a drink. However, I love it in foods especially southern american biscuits

What to do?

Continue reading “Out of Buttermilk or hate it and need some? #cooking”

Fun with Menu Planning, WHAT? – Yep


Have you ever come up empty trying to make a menu plan? Lets do it together, lets do a theme week together. I thought it would be a great way to get into the spirit of the blogging community.

Take a look at the plan here and get ready. 🙂