Friday, November 11, 2011
*Taste & Create is an amazing monthly food blog event, created by my friend Nicole of For the Love of Food. Participants are paired up randomly, and each create a recipe from their partner's blog! It is so fun! Please join us. The deadline to sign up is the 8th day of each month, email me at cowgirlmin07[at]gmail[dot]com if you're interested!
This month, I was partnered with Nicole of Seven Ate Nine. I really wanted to make her Hot Crab Dip, but I don't have access to the right kind of crab unless I drive for four hours one way. I also considered making her Savory White Chicken Chili. That is, of course, until I noticed this recipe for South African Crunchies. Not only have I never heard of them, I've never, to my knowledge, made anything remotely South African. Although surprised by their lack of exotic ingredients, I decided I had to make them!
I followed Nicole's lead and made a half batch, using only 1 1/2 sticks of butter and an 8x8 pan. I didn't have any pumpkin seeds, so I used about 1/8 cup flax seeds and 1/8 cup slivered almonds.
Mine turned out somewhat crunchy, but more crumbly...maybe I didn't let them cool long enough? They are tasty though, so I just might make them again! I think I was expecting more of a crisp than a crunch, but honestly I had no idea what to expect, what do I know, so go ahead and make them when you're looking for a different sweet snack. Can't wait to have one in the morning with my coffee, as Nicole suggests!
South African Crunchies
1-1/2 cups flour
1-1/2 cups sugar
1-1/2 cups coconut
3 cups oats
1/2 cup raisins
1/2 cup pumpkin seeds
3 sticks butter
4 teaspoons corn syrup
1-1/2 teaspoon baking soda
Mix together all of the dry ingredients, except the baking soda. Boil the butter and syrup, add baking soda and stir. Mix everything together, press into a flat pan (I halved the recipe and used an 8x8 pan). Bake at 350 for 20-25 minutes or until lightly browned. Cut immediately and let cool.
Thursday, November 10, 2011
Here is the T&C partner list. Please remember to submit your creations to Nicole's Taste & Create website by December 1st, 2011!
If you have any questions or problems, check out the How it Works page, or please feel free to email me at cowgirlmin07 [at] gmail [dot] com.
Have you heard of Taste & Create? It's a monthly food blog event in which participants are randomly paired off, and must choose and create a recipe from their partner's blog. It is great fun! A picture of everyone's creation and a brief "review" gets posted on the Taste & Create website, linking back to your own blog post.
If you'd would like to sign up for NEXT month, please email me by the 8th of the month. You'll be randomly paired with another food blogger, and the fun will begin! Over the holidays, we'll have a special Taste & Create event, with an extended deadline! You'll receive the partner list as usual on December 11, but your entry won't be due until January 24th, 2012! Extra time to create something fabulous, please do join us!
Can't wait to see what you all create!
Always Eat on the Good China & For Such a Time as This
The Life and Loves of Grumpy's Honeybunch & Tangerine's Kitchen
The Bad Girl's Kitchen & Fun Foods on a Budget
No Reason Needed & Shortcut to Mushrooms
Tomato Blues & Tasty Treats
Alisa Cooks & Study Food
Cook's Hideout & Searching for Spice
Avocado Pesto & Bizzy Bakes
Edible Entertainment & The Baking Bluefinger
Debbi Does Dinner Healthy & The Teenage Taste
Seduce Your Tastebuds & Veg Junction
Angry Asian Creations & Tasteful Diversions
Pinks Recipe Diary & Measured in Pinches
Thursday, November 3, 2011
This, I believe, qualifies as a five-ingredient recipe. It's fast, easy, and great for a cold day. Of course, the cold version (see note), which I haven't tried, should be great for a warm day. This would be terrific recipe to teach your own kids or other kids to make. Could be completed in a class period at school or church.
For a fund-raiser, make lots of this soup at a low cost, using stock base and water rather than canned stock. Have folks donate the garnishes, which folks can pile on as they wish. Charge adults $6 for all they can eat; charge kids $3. Families could opt to pay $20 for their brood. Having donated apple desserts would add a nice complement to the soup.
Wendy’s Quick Potato Soup
1 very large russet potato, about 1 pound
1 medium onion
3 cups chicken or vegetable stock
4 ounces shredded cheese at room temperature
1 cup milk, half-and-half, or cream at room temperature
Salt and freshly ground black pepper
Minced parsley leaves, optional for garnish
Sliced chives, optional for garnish
Sliced green onions, optional for garnish
Crumbled bacon, optional for garnish
Finely shredded cheese, optional for garnish
Paprika, optional for garnish
1. Peel potato and cut into small chunks.
2. Peel onion and cut into small chunks; should be about 1 cup.
3. Bring stock to a boil
4. Add potato and onion to stock. Reduce stock to a simmer. Cover pot.
5. Simmer about 15 minutes or until potato and onion are tender.
6. Use an immersible blender to purée incomplete soup, or pour into a
blender, purée in batches, and then return to pan.
7. Add cheese and stir until it is melted.
8. Stir in milk, half-and-half, or cream and heat gently but do not boil.
9. Season to taste with salt and pepper.
10. Garnish as desired before serving.
NOTE: Recipe can be used to make chilled potato soup. In this case, don’t use cheese. After puréeing in Step 6, chill incomplete soup for up to two days or freeze for up to a month. Then, thaw if need be, and follow Step 8. Chill again. When ready to serve, follow Steps 9 and 10.