Today I looked over my living room layout and thought " I really don't like the way my living room looks." So I thought about how I would like it to look with what pathetic furniture I have and changed it. I moved my sofas around and turned the TV into a corner. To say the least I messed with my husbands head when he came home from school.
But it also got me to thinking why I must change things up every 6 months or so. Am I the only person with this odd need? Well after looking around on the net I found that I wasn't! But what are we? I have a feeling that maybe ( and this is just my theory) we are all part gypsy, all of us people that need that change, that little bit of new and difference. But some people may think that is evil. The way I see it, it means that I am a free soul and that nothing earthly can keep me down.
That also made me think about my religon, being pagan, feeling the earth in all its wildness, freedom and belonging. But where do I belong as a pagan? I am shunned by the single god religons as a heathen, But I do not have the family roots as many of the multiple gods/goddesses. So where do I stand? Sadly as a whole I don't belong anywhere but at the same time everywhere. I am one, I am many, I am whole. There are many people like myself that I find cocky and too headstrong to be a true pagan, because when you choose to be pagan you should not take on the past from the life you had in another religon. You need to think clear and accept that though you are one, what you may say also effects many.
I don't know where I am going with this, I guess I am just rambling. Either way take from what you will and leave what you want, just remember what you do today will come back tomorrow.
Friday, February 13, 2009
Thursday, February 12, 2009
Valentine's day Chocolate Truffles Recipe
Chocolate Truffles Recipe
Ingredients
Basic truffle ingredients
8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract
Optional base flavorings:
Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
Amaretto (1-2 tablespoons)
Almond extract (1 teaspoon)
Truffle coatings
Cocoa powder
Finely chopped walnuts
Finely chopped almonds
Method
1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Makes 30-40 chocolate truffles.
Ingredients
Basic truffle ingredients
8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract
Optional base flavorings:
Mint leaves (1 bunch, stems removed, chopped, about 1 cup)
Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
Amaretto (1-2 tablespoons)
Almond extract (1 teaspoon)
Truffle coatings
Cocoa powder
Finely chopped walnuts
Finely chopped almonds
Method
1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Makes 30-40 chocolate truffles.
COCONUT CHICKEN CURRY RECIPE
After reading a wonderful book call the moonlit cage by Linda Holeman, I really wanted to make Paan, and Indian bread. To my surpise I found myself looking at other recipes. I found this one and made it tonight. It was lovely, I changed the peas to Frozen mixed veggies and added 1/2 cup instead of 1/4 cup, it was wonderful, sweet and not spicy at all. I hope you enjoy it!
COCONUT CHICKEN CURRY RECIPE
Ingredients:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken with coconut milk:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Makes 4 servings.
COCONUT CHICKEN CURRY RECIPE
Ingredients:
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
Salt To Taste
1/4 cup vegetable oil
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 tsp ground coriander
1 tbsp curry powder
1 medium onion, thinly sliced
1 tsp finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tbsp chopped cilantro
How to make chicken with coconut milk:
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking.
Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute.
Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the coconut chicken curry to a bowl, sprinkle with the cilantro and cashews and serve.
Makes 4 servings.
Tapioca Pudding Recipe
While I was at the store buying the ingredients for Coconut Curry Chicken, I saw some Tapioca pearls and thought " HEY Mathew loves this, I should grab some and make some homemade." I had no clue to how it is made so I went looking online. After many searches I found a lovely site (URL will be posted at the end). Here is the recipe! Enjoy.
Tapioca Pudding Recipe
Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
Ingredients
1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla
Method
1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
URL to site: http://www.elise.com/recipes/archives/000460tapioca_pudding.php
Tapioca Pudding Recipe
Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
Ingredients
1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla
Method
1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.
2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).
3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
URL to site: http://www.elise.com/recipes/archives/000460tapioca_pudding.php
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