These samples were included in one of my secret surprise gift boxes from Love With Food.
I think they were made to stir into beverages but I wondered what they would taste like used in cooking.
Started here with some virgin olive oil and diced garlic.
Added some wild Alaskan salmon filet. Once cooked the skin just peels off. If you have pets don’t throw the skin away, I save for my doggies and tell them I have made them special salmon skin jerky. They are in love with it!
After removing the skin I added one of the packets. The other was a disappointment, when I opened it it was not a powder but a globby mess… Add enough half-in-half or other liquid of your choice to make moist, stir in some baby kale and spinach until just wilted.
With only one packet of the citrus powder it did not give me the flavor I was looking for but it still was a yummy paleo snack. I sprinkled some Parmesan cheese right before eating. This would have been good over noodles too but you would have to make more of a sauce with the half-n-half or other liquid.
Looking forward to more of my surprise gift boxes from Love With Food!
Simple and quick freezer dog treats.
Hot Day Dog Treats
One small can of high-quality high taste dog food. Mix with approximately triple quantity plain no sugar yogurt or Greek yogurt. Fill 3 ounce Dixie bath cups 1/3 to 1/2 full, then fill cups with plain yogurt to top. Add a mini dog treat on top and put in freezer. Freezes fast due to small size.
Add ins: spoonful of pumpkin, ground flax seed, small piece of fresh parsley or mint, small slice of fresh fruit, small piece of cooked liver, sprinkle nutritional yeast on top, other healthy stuff.
My doggies don’t eat the cups. You may wish to peel the cups off the treat.
Ground bison and wild Atlantic salmon.
Free range chicken cooked in the pressure cooker until the bones were soft and safe for my doggies to eat, about one and half hours.
Organic carrots kale and spinach and fresh peaches from the Western Slope of Colorado.
Brown rice, red rice and amaranth grain.
Oops, forgot to take a picture of some eggs I scrambled and added and oatmeal soak up some of the excess liquid.
Whew! I think I have time for peanut butter jelly sandwich and a glass of wine, yay!
Miso pickled eggs or miso tamago, a savory and delicious addition to your noodle soup bowl. If you are unfamiliar with miso tamago start with a mild miso paste. You can then decide to use a stronger miso for your next batch.
Thoroughly coat peeled hard boiled eggs with the miso paste and wrap them securely with some plastic wrap.
Let marinade 3 to 5 hours in the refrigerator. Or overnight if you like a stronger and saltier flavor. I marinated mine overnight.
Scrape off the miso and rinse your eggs. You can save your miso for one more batch of miso tamago. I actually added most of my miso to the huge batch of soup I made.
The miso gives your eggs a lovely brown color and a wonderful flavor.
You can add your miso tamago to any kind of soup such as udon or ramen.
I made a simple soup with chicken, onions, celery, carrots and shiitake mushrooms. I added some of the left over miso for extra flavor. Since miso tamago is salty I did not use any additional salt.
I made a huge pot of the soup and will rotate add ons so I don’t get bored. Add ons such as grated ginger, roasted sesame oil, or mirin.
If you are adventurous you can try your miso tamago in any other recipe you might use hard boiled eggs such as a savory egg salad or as an add in to potato salad.
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Flax seed and Chia seed. The health benefits are enormous. Omega 3 and fiber, yay!
I bought a package of each, but never could figure out how to use them and when they expired I threw them away. These are the second packages (I fondly call the replacement packages) of each!
What to do? A true dilemma…. What to do?
Here’s what I worked on this week. I wanted something to have in the morning as I usually skip breakfast.
Place the following in an empty glass, the glass must be empty😏:
- a heaping spoonful of pumpkin
- a teaspoon of Chia seed
- a teaspoon of Flax seed
- a dribble of vanilla extract
- a sprinkle of cinnamon
- fill the rest of the glass with almond milk
Stir vigorously and let sit while you do your pet chores. If you have time, drink it after your shower. If you don’t have time, put it in a to go container and drink it at work at your desk. I guess you could drink it while you were driving to work, if you were careful, but that could be dangerous😆
Better than skipping breakfast don’t you think?
A healthy no cook treat your pets can share with you!
The ingredients are simple: peanut butter, canned pumpkin purée, uncooked oats, a dash of cinnamon and a touch of honey.
For Valentine’s Day I add carob powder which is a chocolate substitute safe for your dogs and parrots. Naturally sweet you may want to leave out the honey if using carob powder.
Note: do NOT use chocolate or cocoa these are both poisonous to your pets!
Start with equal amounts of peanut butter and pumpkin. I used a heaping 1/2 cup of each plus a spoonful of tahini for extra flavor. Tahini can be bitter so if using don’t be too generous with it. A couple of big spoonfuls of carob powder, a dash of cinnamon and a squirt of honey. Stir till blended.
Add enough uncooked oats leaving a sticky mixture. I use regular, not instant. Stir well.
Make discs or balls for the size of your pet. You can lay out on waxed paper or here I arranged them in one layer in sandwich containers. Place in refrigerator for a short while to let them firm up. Keep unused treats refrigerated. Use within a couple of days. We (and I include myself-these are yummy and healthy) eat these so fast I don’t know if you can freeze them but it might be a yummy cold snack in the summer!
Happy Valentine’s Day to you and your pets!
I bought some tahini paste a while back convinced I was going to learn to make hummus from scratch. Four months later I found this in my cupboard and almost couldn’t remember what it was!
I realized I was never going to make hummus from scratch so I searched the Internet for other tahini recipes. I found a really complicated one for hot chocolate from scratch that needed 10 ingredients! I decided that wasn’t for me but it sounded so yummy….
My lightning quick thinking brain cells helped my lazy brain cells devise a way to make tahini hot chocolate without having to go to the work with 10 different ingredients. Tahini is slightly bitter so if you like a dark chocolate flavor it’s perfect, if not just use less tahini. It creates a very rich and yummy drink.
Perfect for the snowstorm we just got here in Colorado and to fortify me for some shoveling!
Received a box in the mail from my “little brother” Sam. (Yay he reads my blog!). He lives right outside of Cincinnati and is responsible for my Skyline Chili addiction.
I’ve gotten some Coloradans asking me “What in the heck is Skyline Chili?” Skyline Chili is to Cincinnati like McDonald’s is to anywhere else. In Cincinnati on one side of the street you will have a Skyline Chili joint and on the other side of the street you will have a White Castle Burger joint.
I had forgotten about the special plates for your three-way, four-way or five-way making it easy to dig into without losing too much off the sides!
Another Cincinnati favorite is Montgomery Inn. The barbecue there is awesome, it might be the secret recipe or the humidity we just don’t have here in Denver messing with your taste buds.
This restaurant was opened in 1951 and the famous barbecue sauce recipe is over 60 years old!
In 1949 Nicholas Lambrinides introduced Cincinnati to Skyline Chili bringing his family recipes from Greece.
My brother has sent me care packages from Cincinnati before and they always have these oyster crackers, I don’t know where they go because as far as I can recall they’re not served with any of the “ways”……… Skyline Chili police help with this mystery please!
The best part of this box is when I make these dishes it’ll bring back the memory of visiting my brother in Cincinnati and just hanging out with family. XOXO thank you Sam!
Updated below in italics….
Grace Motoyoshi’s is my brother-in-law’s mom.
When my sister Kris started dating Den I was a teenager. Kris was nine years older than me and everything about her was fascinating. I was intrigued. I wanted to know everything about Den. I would ride my bike to visit Den’s parents to find out more about him and his family. I just recently found out that Den never knew about these visits.
I think Den’s parents found these visits somewhat alarming at first but then they became amused and resigned and just dealt with me – that teenage sister of their son’s latest girlfriend.
We didn’t have much in common me being at that annoying age, a teenager who knew it all, I was probably not a lot of fun for them. I bless them that they tolerated me and didn’t complain to Kris and Den about my visits.
They were thoughtful and knew a teenager would be hungry. Grace would make me something real quick to eat. Fried rice not like anything I had ever tasted because Grace had a secret ingredient she used. Dashi dried soup stock!
Here is her recipe with a very few additions I have made along the years.
You will need cold day old rice (cold rice isn’t so sticky).
Heat some oil in a pan. Here you can add some butter and/or some toasted sesame seed oil for extra umami (savory taste). You can also and some onion or some minced or crushed garlic here and if you do cook for a bit. Then add your cold rice. Stir occasionally until heated. Sprinkle with dashi powder to taste. Here you can also add soy sauce but be careful as dashi powder will also be salty and you will want to taste frequently. Last add one egg per portion, this is quick fried rice so just crack the egg(s) over the pan in stir in.
The update which my brother-in-law Den reminded me about is fresh grated ginger. As a teenager this was a step I was too lazy to undertake. Ha! This is the secret ingredient and explains why Grace’s fried rice always tasted better than mine! Thank you Den!
Here is Grace Moyoyoshi’s quick fried rice with ebi (shrimp) tempura fishcake and kasuzuke cucumbers.