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Pickled Peppers and Onions

1/2 small red onion sliced

ice water

1/2 red bell pepper cut into 1/4 inch strips

1/2 yellow bell pepper cut into 1/4 inch strips

1/2 green pepper cut into 1/4 inch strips

1 C white vinegar

6 TBSP coconut palm sugar

2 TBSP sea salt

1/2 tsp dried crushed red pepper

DIRECTIONS

Soak onion slices in ice water to cover in a small bowl about 10 mins; drain.  Place onions and pepper strips in a 1 Qt jar.  Bring vinegar and next 3 ingredients with 1 C water to boil in a saucepan over med heat stirring occasionally until the sugar is dissolved.  Pour hot sugar mixture over onions and peppers in jar. Let stand uncovered 1 hour.  Cover and shill for 24 hours.  Can be stored in an airtight container up to a week in the fridge.

Cakes

My daughter in love’s baby shower cake.

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This was just a practice cake I did just to see if I could.  I saw it on another website.  It was hard, took 3 days.

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A baby shower for my niece.  Some close up of the detail that goes into a cake.

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Here is a wedding cake I made for a friends backyard wedding.  It was simple and in their backyard, in the spring and neither one liked sugary desserts.  It was the bomb!  If you would like instructions, go here and see how it’s done.  I used cookie cutters for my shapes and just added what I thought looked good.  We served fruit in cups to the guests.

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Here is another wedding cake I made for my nephew’s wedding.

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A wedding cake for friends.

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A topsy turvy cake for my nieces 21st.

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I occasionally try my hand at fondant.  I’ve made a few cakes with it and this one is my favorite!

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A boys 4th birthday.

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Here are a few fun cakes I made for friends10269374_10204550081737958_5224229749365676282_n210761_1916219391118_4702681_o

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Baby Room Idea

BABY ROOM IDEA

I like to sew and paint, upcycle and do crafts.  Here is a valance I sewed for my grand daughter Sarah and also covered some wooden letters with fabric.  Who says everything has to be painted??

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Simple Blanket

Simple fast crocheted baby blanket

Use a large crochet hook, large soft yarn and go for it with your favorite stitch, large and loose, and you can do this one in a few hours, a long rainy afternoon and it’s done.

Because it was large and loose I was able to take some cloth from some projects I did in the baby room and run it through the edges and tied a bow on the corner.

I crocheted this blanket for my grand daughters crib.  It matched her room in the colors mom and dad chose.  Brown, pink and mint.

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Butternut Squash Lasagna #2

BUTTERNUT SQUASH LASAGNA #2

INGREDIENTS

Your favorite red sauce (if you don’t have one you can snag mine here)

Butternut Squash

1 lb Ground Italian Turkey Sausage ( if you can’t find this use ground turkey or chicken)

Add to the meat while cooking the following herbs:

3 cloves chopped garlic

1/2 tsp oregano or 1 sprig freshly chopped

1/2 tsp tyme

2 fresh rosemary sprigs chopped

**OPTIONAL

1/2 – 3/4  C. Fresh Organic Mozzarella

DIRECTIONS

Brown the ground turkey in a skillet and drain

Combine the cooked meat and sauce and cook about 15 minutes to marry the flavors.  While this is happening you can slice your butternut squash.  To slice the squash make a cut between the neck and the bulbous bottom.  You can wrap and place the bottom section in the refrigerator for a meal later in the week.  Now take the top or neck section and peel it.  I just make about 4 to 5 straight slices all around it down the length and shape it like a long rectangular piece. Now take that rectangular piece and slice it thinly into slices, not paper thin, but not too thick either, these are going to be your flat noodles. Make a layer in a 9 x 13 pan and cover with some of the meat sauce, repeat layers until you fill the pan and put a lot of the sauce on the top as there is no cheese on it.

Bake at 350 until top is bubbly and edges are browning.

**Optional: If you must you can add a bit of Organic Mozzarella, but just a bit of cheese, very lightly with it because this tastes so good you don’t need it. I ask you to try it once with out cheese or do a half side cheese half side plain and see.  Grate it fresh and I am a stickler for organic on the cheese because they should be making it from animals that are grass fed and not shot up with hormones.

Butternut Squash Lasagna #1

Butternut Squash Lasagna

Ingredients

  • 1 lb turkey Italian sausage
  • 1 red onion
  • 3 cloves garlic
  • 15 oz Marinara sauce
  • 1/2 c roasted red peppers
  • 1/4 c extra virgin olive oil
  • couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
  • 1 small butternut squash
  • 1 cup fresh mozzarella diced small

Instructions

Get your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4’s. First cut right where the squash starts to turn bulbous, cut it in 1/2. Second split those two halves again, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into thin planks.

Make the sauce by pureeing the marinara sauce, red peppers, olive oil and basil.

Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce, throw in a few pieces of the mozzarella. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna, no cheese on the top layer.

Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may be liquid, let it set for a good half hour before cutting into it, as it will solidify.

What you can do to take up the time now is set the table and make a salad.

Serve along with a hearty veggie filled salad!

Wasabi Salmon Patties

Wasabi Salmon Patties

Salmon burgers

Ingredients
1 pound skinless salmon filet
1 tablespoon fresh ginger, peeled and minced
¼ cup fresh green onions, finely chopped
¼ cup fresh cilantro, minced
2 large eggs
1 tablespoon freshly squeezed lime juice
½ cup blanched almond flour
1 teaspoon salt
¼ cup wasabi powder
1 tablespoon water
coconut oil for frying

Instructions
1. Rinse salmon, pat dry, and cut into ¼ inch cubes.
2. In a large bowl, combine salmon, ginger, scallions, cilantro, eggs, lime juice, almond flour, and
salt
3. In a small bowl, combine wasabi powder and water to form a paste
4. Mix wasabi paste into salmon mixture
5. Form batter into 2-inch patties with your hands
6. Heat oil in a large skillet over medium high heat
7. Sauté patties in batches until golden brown, 6 to 8 minutes per side
8. Serve over a lettuce leaf

This dish would go good with a side of stir fried sliced portabellas, sliced onions and steamed green and yellow zucchini.  Stir fry the mushrooms and onions until tender, and add to the steamed vegetables.