Spinach Burgers

Last night I made Sparklebot's Spinach Burgers. I even made a couple that were gluten free by replacing the stuffing with rice crispies and some italian seasoning.   I tried them and they taste pretty much the same.

I loved them. Michael ate his and half of Madison's so I think I can safely say he enjoyed them. Davis liked his (though thats not saying much, I've seen him eat some pretty disgusting things).  Madison said "They aren't the best thing I've ever tasted, but I ate it."  Which translates to, "I am going to choke down half of one because I saw how angry you got when Kai gagged as he picked his up."  A teary eyed Chase tasted a very small corner of one and vowed never to eat another green burger.  Kai said, "Fine, I'll eat another, but only if I can put on enough ketchup that I don't actually have to taste it."

All in all I think it was a success.

Hello My Pretties

I am please to present two loaves of gluten free bread. Aren't they lovely? I used two different recipes and I think both turned out pretty well.

Here is a sampling of the mistakes I almost made--

1. double the milk
2. triple the yeast
3. way to much salt

However, thanks to the watchful eye of my bread making friend and of course to the many prayers I'm sure you sent in my behalf-- none of the things actually happened.

Yeah!

SO . . . now I'm thinking of buying a Bosch Mixer and Bosh Mill. I'm sure Michael is just thrilled! I think I'll need to pick up a few hours at the local fast food joint. Did you want fries with that?

Today is a Momentous Day

Today, if all goes as planned, I will be making a loaf of bread.

Not just any loaf of bread though, a gluten free loaf of bread. I have enlisted an expert bread maker because I'm not very confident about my baking abilities. She did tell me that even though she's and expert she's never made gluten free bread. I figure any bread expert is better than no bread expert. So wish me a productive and disaster free afternoon.

I'd Like To Clarify

Yesterday at a primary meeting with the stake we were all asked to tell our names and something interesting about ourselves. I said that I don't cook. Ever. When I told Michael he told me the "ever" part isn't really true. He's right, I did make bacon for lunch yesterday. I'm sorry if I mislead you.

Good Book, Good Soup?

This is the time of year where some people are enjoying a harvest from their garden.  I, for one, am up to my eyeballs in tomatoes.  If you need some let me know.  Seriously.  We have so many my children have started using them as weapons in the back yard.  

I have heard a similar thing happens when you plant zucchini.  I wouldn't know because I don't like zucchini so I don't plant it.  I only plant tomatoes and basil because all I ever want from my garden in bruschetta and BLTs.  Some day I may try my hand at growing lettuce for the BLTs.  That seems easier than raising a pig for the bacon. 

Back to zucchini . . . if you have an abundance of zucchini you may want to try making this soup.  I have no idea if it is good because I've never made it.  I recently checked the Princess Bride out from the library and found the recipe for it tucked inside.  I assume the previous reader was using it as a book mark.  

I figure you can make one of following assumptions about this recipe--

1.  It must be a good soup because of the book it was found in.  The Princess Bride is a sit on the couch with a nice blanket, pillow, and cosy fire kind of book.  Its like comfort food.  The best soups are comfort food.

2.  It must be a horrible soup because instead of cherishing the recipe it was used as a book mark.

So here is the recipe.  One of you who has a lot of zucchini should try it and tell me if it is any good.

Zucchini Soup

3lbs zucchini -- slice in 1 inch pieces

2 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/8 tsp white pepper

2 (10 3/4 oz) Chicken broth

1/2 cups water

Combine and bring to a boil.

Cover and cook over medium heat for 10 minutes.,

Place small amount in blender.

Repeat and blend until smooth.

Add 1/2 cups half and half.

Reheat and serve.

Cheese Enchiladas and Mexican Rice

In an attempt to get my life together I have decided to set weekly goals. My goal this week was to cook dinner. Not every night, just once. I was banned from the kitchen a while ago after burning myself while using the microwave.

Yesterday I made enchiladas and rice. The recipe is from the Colorado Cache Cookbook. the enchiladas where pretty blah (I'm sure it had nothing to do with my cooking skills). The rice was quite tasty.

Things I learned

1. I need a tour of the kitchen and pantries.
2. I need a real apron.
3. Gather the ingredients BEFORE you begin to cook.
4. Dry your hands before picking up the knife. Dropping knives is bad.
5. I'm not good at remembering the time. Use a timer.
6. Don't assume you remember the next step correctly