Archive | September 2012

Lime Cilantro Rice with Ginger

Always on the outlook for something new, full of flavor and light, this recipe was adapted from the one Pioneer Woman used in a recent episode. I just Asian-ized it by adding the ginger!

First, sauté half a large, finely chopped onion

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Add 1 tsp finely chopped fresh ginger root and 1 garlic clove that has been crushed

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Add about 2 cups uncooked rice.  Brown it a little in the onion, garlic and ginger mixture to release the flavors of the rice.

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Add 2 – 2 1/2 cups broth, zest of 2 limes, juice of 1 whole lime. 

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Let simmer until liquid is absorbed and rice is cooked.  Finely chop about 1-2 tbsp of fresh cilantro (or parsley if you don’t have it) and toss through the rice.

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Keeping the citrus theme, this dish would be great served with Honey Orange Chicken and Spring Rolls (recipe to come!).  Add a fresh side dish of tossed raw veggies with a lime dressing. Enjoy!

Smile, You’re on Jeffery Camera–Gettysburg

Enjoy a few more of our photos from Gettysburg National Military Park.  If you’ve never been there, this is a great time to go! 

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Beautiful monuments are everywhere.  You cannot see them all in just one day.

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Winding roads and hills where all the different skirmishes took place are dotted with monuments in tribute to the men who fought and died in these exact spots.

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Part of historic downtown Gettysburg.  This is across the street from a really good ice cream shop which is also a historic home!

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Standing near the stacked rock fence that was here since the War.

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Tree-lined roads make for a picturesque afternoon in the Park.

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So many monuments and statutes to choose to photograph!

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Once stroke of luck, we came around a bend and there was a re-enactor and a couple of photographers.  It didn’t take long for the Park Rangers to swoop in and send them on their way.

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From the top of Little Round Top.  What a view! It is quite sobering to realize what happened on that rocky hill.

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Gorgeous sunset view from behind the fence that represents the fence that was there during the War.

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Oat Waffles, Peanut Butter & Applesauce

Waking up to a rainy day, I decided it was perfect for something substantial for breakfast. This is Labor Day and what better way to start the day together than to have homemade oat waffles and some homemade syrup? With such crazy busy lives, how often are you able to have a lazy, slow start to a week day with your Love? Not often enough for us!

Since I didn’t have any oat flour in the pantry, I decided to make about a half cup of it.  Start by putting 1 cup of rolled oats into your food processor and pulse until ground into a fine flour.  You should end up with about a 1/2 cup of oat flour. 

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To this add 1/2 cup soy flour and 1/2 cup unbleached all-purpose flour, 1/2 tsp. baking soda and 2 tsp aluminum-free baking powder, 3 tbsp. buttermilk powder and a pinch of kosher salt. blend all together. (Feel free to substitute any flours out for any of your favorites.) Add about 1 – 1/2 cups of water or low-fat milk and 2 tsp. pure vanilla extract. Stir until well combined and all the dry ingredients are wet, adding more liquid if too dry.

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The batter will be heavier than regular pancake batter and a little lumpy as well. This ratio seems to make just enough for the two of us with maybe 1 or 2 leftover for snacking on later!

In the meantime, I had my little waffle maker heating up.

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When it’s ready, I spray it liberally with non-stick spray. Pour about 1 ladle full of batter in the center of the waffle iron, close the top and wait for the light to go off!

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The oat flour cooks a little differently than all-purpose flour does, but it does make a nice browned waffle and smelled absolutely wonderful! I eat mine with my homemade syrup while my husband adds peanut butter and applesauce and a little syrup to his. I like my fruit on the side.

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This will be a stick-to-your-ribs kind of breakfast! Enjoy!