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Archive for April 19th, 2009

What’s better than enjoying a day on the road, top down, destination to no where.  That was our Sunday afternoon.

This morning, Shane and I went through Proctor park on a 4.6 mile walk and enjoyed the early morning scenery.

proctorAt noon, Ted and I decided to take out “sporty” and go for a scenic drive.  We stopped for lunch at… okay, not one of our favorite places but it worked… 99 Steakhouse.

A glass of Columbia Crest Chardonnay to wash down the Baked Scrod, lunch portion. The scrod was baked with herbed seasoning and served with vegetable rice and steamed broccoli. Actually, it wasn’t bad at all. It was served nice and hot and certainly not over flavored.

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dscn0706After that fine lunch, it was off on a drive to …who knew where…driving through Clinton and Rome.

Our first stop was  Delta Lake. I had never been to Delta Lake before.

There were a couple of families with children, a lone lady on a bench, a couple picnicing with a chocolate lab who felt it his duty to bark at us as we passed.  We saw a sail boat moving along slowly in the almost non existent wind.

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Kids at heart in the empty playground.

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We drove past the wide open cow fields and WOW did they smell! I could have taken a photo of the smell, it was so thick! Pee-Yew! And..in a convertible. 😦

We followed the signs through Ava, New York, heading toward Booneville.  We stopped at Pixley Falls which was along the Black River Trail where we saw people flying kites and enjoying the scenery as we were.

Pixley Falls

Pixley Falls

 

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What a beautiful day.

After our drive, we used our new grill for the first time and cooked up a very tasty piece of Steel Head Trout.  Simply sprinkle with lemon juice and let sit 10 minutes. Brush with melted SmartBalance, salt, and cajun seasonings. Grill 5 minutes.

Ted has gone to practice putting and I’m off to get cleaned up. Toes up tonight!

Sweet dreams.dscn0722

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A very interesting package arrived at the house the other day. It was from Integrated organics  and a plethora of food items containing the ingredient, Salba(Salvia hispanics L),  a super grain.  High-push:10532

In reading the wealth of information offered along with the tasty products, there was just too much in the healthy properties, the nutrients, and the applications or uses  to detail in this post. It is suggested that you visit the site and read more on this interesting whole food.

Here are the contents of the box which were tested by Apple Crumbles and friends.

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There were Pretzel sticks, twisted pretzels, all 3 Salsa varieties (mild, medium, hot), yellow corn, white corn, and blue corn tortilla chips, ground and whole grain Salba.  Those last two item were to use in baking.

Testing

I brought the mild salsa and corn chips to work. The result was 100% approval.  Everyone loved the thick corn chips and the abundance of flavors of the chips as well as the salsa.  A hit!

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Apple Crumbles kept the pretzels and medium, hot salsas for personal testing. These items were full of flavor.  The salsa was not too chunky but with a lot of  spices, nuances of onions, jalapeno peppers, cilantro, and lime juice.  The pretzels… well, just as good as any other leading brand.

Two other products offered by Salba, but not included in this testing venture: 1. All Natural Whole Wheat Tortillas, offered in 6″, 8″, and 10″ sizes. 2. The Bite size tortilla chips, just right for snack packs.

Salba has it all: Magnesium (15 x more than broccoli), Iron (3 x more than spinach), Calcium (6 x more than whole milk), Potassium, Omega-3 (8 x more than Atlantic Salmon), Protein , and Fiber (1.1  x more than All Bran).  It just may be one of the worlds most complete foods. AND.. IT’S GLUTEN FREE!

I have been sprinkling 1 TBS on my hot cereal, using it in shakes, adding it to salads, and baking with it. Good stuff!

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As for the baking, Saturday Salba muffins were made using the whole grain Salba.  Ted is LOVING them. The taste is great.

REAL winner was made using the ground Salba.

Oatmeal Spice SALBA Cookies:  Loaded with all the nutrients and goodness from SALBA. 

  • Preheat oven to 350 F. Grease cookie sheets. This recipe will make 4 dozen cookies.

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  • 1 cup room temp. Butter
  • 1 1/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp Almond Extract
  • 1 1/2 cups Flour
  • 1 tsp Baking Soda
  • 1 tsp salt
  • 1 1/2 cups Oats
  • 1 1/2 cups Ground SALBA
  • 1 tsp ginger
  • 1 tsp Apple Pie Spice (or use cinnamon)
  • 1 cup raisins (optional)

Beat butter and sugars until creamy. Add eggs and almond extract. Mix really well. Combine flour, baking soda, salt, spices. Add to the butter mixture. Add the oats and the salba.  Add raisins if using.

Place on baking sheet in 1 1/2 tsp full. Form balls. Bake for 12 – 15 minutes until lightly brown on top.

Enjoy the texture, taste and goodness of these delightful treats.

If you are always looking for ways to eat healthier and add more nutrients in your diet, SALBA just might be the answer. dscn0704

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A wonderful package arrived in the mail Friday, a package of Buitoni pasta for testing. We were thrilled.  Buitoni pasta offers all natural ingredients. This particular selection was filled with “fresh portobello & crimini mushrooms, imported Grana Padano & Parmesan cheeses and fresh roasted garlic.”   Delicious!

Saturday night was the designated test night.  The focus was the pasta with a salad to compliment. 

Spinach Salad Mix with Egg and Warm Shallot Lemon Dressing*.  For Ted, I added crispy turkey bacon to the dressing.

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For 2 Servings…

  • 2 cups of Baby Spinach, 1 c Each
  • Any combination of carrots, radish, grape tomatoes, celery..your favorites.
  • 1 Shallot, minced and sauteed 2 minutes on medium in olive oil.
  • 1/4 cup olive oil
  • 2 TBS lemon juice
  • 2 TBS white wine vinegar
  • 1 TBS Honey Mustard
  • 2 Hard boiled eggs, sliced
  • *4 slices crispy cooked Turkey Bacon
  • 1 TBS toasted pecans

Mix the sauteed shallots, olive oil, lemon, vinegar, and mustard in a sauce pan and bring to a boil. Remove from heat and let cool slightly.  If using, stir in some of the turkey bacon and leave some for topping.  Pour warm dressing over the mixed greens and toss. Top with toasted pecans and crumbled turkey bacon if using.  Serve while dressing is warm.

Buitoni Wild Mushroom Agnolotti in Lemon Dill Goat Cheese Sauce

  • dscn0701Cook the pasta according to package directions (in lightly oiled, boiling water 4 – 6 minutes).
  • In a saucepan, add 1 minced, sauteed shallot (sauteed on medium 2 minutes). 
  • Add the following to the saucepan after the shallot is cooked:
  • 1/4 cup Olive oil
  • 2 TBS lemon juice
  • 1 TBS fresh dill
  • 2 TBS white wine
  • 1 TBS whole grain mustard
  • 2 oz of Goat Cheese
  • Salt and pepper to taste * Careful with the salt because of the goat cheese.

Bring your saucepan ingredients to an active simmer and let the goat cheese melt forming a creamy cheese sauce. Stir constantly.  This should only take about 5 minutes.  Plate the pasta and pour on the sauce. Enjoy!

I chose the ingredients for the sauce keeping the flavorful pasta in mind. I thought a red sauce might overwhelm those delicate mushroom and cheese flavors.  What I wanted to be the primary taste was the pasta filling and the sauce to be simply “background music”.  It worked perfectly! 

This pasta is stuffed generously with filling.  Although we do not usually have pasta at night, this change was well worth it. Check this link for more information on Buitoni pasta.

Buitoni Wild Mushroom Agnolotti

Buitoni Wild Mushroom Agnolotti

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