This post will be short, as we are pressed for time! We have so much to do before we leave tomorrow for Houston to attend a MercyMe concert with our dad, and then go to Oregon (Sunday to Wednesday) for job interviews at Betty Lou's! (Pray for us!). So quick rantings about our recent baking and cooking... (not necessarily quick to make)
We finally made the raw cinnamon rolls that everyone's been enjoying - and they were fabulous! Decadent, spiced, and nutty! We enjoy homemade cinnamon rolls, but those can take long to make, and even though these were no exception, they were well worth it.
We made an orange-cranberry variation, adding orange juice instead of water, adding orange zest in filling, and adding dried cranberries instead of raisins. Awesome orange frosting (almond butter, orange juice, and orange zest)! Very tasty, healthy, and filling. (Tip - drink lots of milk or water with it!) Made lots and froze them. Other variation ideas: maple date/fig with maple frosting; lemon blueberry; vanilla spice; chocolate.
We revisted an old recipe favorite - Thai Tofu Saute. Good flavors and better the next day! Awesome with broccolli, onion, bell peppers, but would be good with snap peas and cabbage. The sauce was really good and made lots. Yum! Served with quinoa.
More veggies... raw that is! We made raw zucchini spaghetti with raw marinara sauce. Marinara sauce included local fresh tomatoes, sun-dried tomatoes, garlic, onions, herbs, bell pepper, mushrooms, and spinach, all pureed (semi-chunky). Shredded a huge local zucchini - so good! It was a refreshing meal, but more like salsa and nothing like a good plate of spaghetti with veggie spaghetti sauce.
... will be back after our travels! LK
My DIY Spice Blend
2 years ago