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MiX'N' iN THE KiTCH'N....Recipes from the Rainbow

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Old 08-25-2012, 11:18 PM   #196
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sorry....didn't realize BEETS were NOT on phase 1!!! oh well...we live we learn!!!

zucchini's and squash...and beets...OH MY...
ok so this isn't oz....and i'm not in kansas anymore...
but i am becoming a WIZARD at baking veggie chips!!

....i love love love making oven baked VEGGiE CHIPS!!!




my pans full of thicker sliced beet chips!!! so colorful!!




no need to peel....just scrub clean and slice to desired thickness....
the thicker they are the longer they take...but less likely to burn...
you must baby sit the oven on the last 10 mins of these beet chips!!!

and make sure you Slice on a cutting board or old dish towel as sliced beets DO MAKE A MESS!!!!

not to worry though...it scrubs off easily with a little soap and a dash of salt as a scrubber!!!



even though these were all cut to the same thickness, they started to dry out unevenly...hmmmmmmpppftttttt!!!



OH MY GOODNESS!!!!!!!!!!!!!!!! SO GOOD!!!!!!!!!!




mine was sliced pretty thick as i had read that they burn easily if cut too thin!!

the dryer side was crispy crunchy and soooo good!!! roasted flavor good!!! the less dried side was chewy....similar to a fruit roll up...and oooooh SUPER delish!!!!!!!!!!!!!

i am not sure which side i liked the best....so it was cool to have the best of both textures!!!! they sure didn't last long for a full evaluation!! hahaha



yellow summer squash chips!!




sliced thin!



LOOK HOW GORGEOUS!!!!!!!!



heavenly good!!!!!!!!! healthy good!!!!!!!!!!

HAPPY DANCE!!

oh....i use the larger portion of the squash for chips....but don't throw that crook neck away!!!....no wasting veggies in this house!!...

MAKE SOUP!!!



chicken broth simmered with the long crook neck of the squash squash slices, 2 radishes sliced thin, and a green onion...add a little red pepper flakes and 1 ounce diced pork loin leftovers...made the most delicious soup to have with my veggie chips!!!!!!!!!!!



I LOVE MY VEGGIES!!!!!!



DELICIOUS LUNCH!!!!!!!!!!

Bon Appétit
Ooh, the summer squash is beeeuutiful!!! I found a deydrator and can't wait to try some of these things. Thanks so much for sharing with us all!
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Old 08-28-2012, 07:50 PM   #197
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Old 08-29-2012, 02:39 PM   #198
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Default Veggie Stir Fry with WATER CHESTNUTS??? well....almost!!!

so last week i tried the jicama for the first time in my life!!
and while it does have a slight faint apple resemblance...i immediately thought of water chestnuts!!!
so that got me to thinkin....and you know where that always leads me!!

jaja (thats haha in jicama language!!)


VEGGiE STiR FRY with JiCAMA CHESTNUTS!!!!





NO NEED TO PEEL!!! just slice to desired thickness and "cut out" your water chestnuts!!!



you can even make fancy ones!!!



i love making squash chips but i save the crook neck parts for soups or veggie stir fry!!
i find that making stir fry is an easy way to use up leftover bits and bobs of veggies!!



you can use ANY veggies YOU like!!
i used jicama, green onions, yellow squash, broccoli, red, yellow and orange bell peppers!!!



2 beautiful cups of veggies!!!!!




this is what i used....but you can also use EVOO
but that faint taste of toasted coconut really gives the dish
a fantastic taste!! i used 2 tsps coconut oil!!!



first i heated up 3 cloves of diced garlic...but i love garlic!!
so use the amount YOU like!!



then add your veggies, and some salt and pepper!!
saute until desired crispness....i like mine a little firm!!



i added 1 TBSP amino acids and some red pepper flakes...
what can i say...
i'M A SPiCE GiRL!!!!



ENJOY!!!!!!!!!
OH MY....THiS WAS DELiCiOUS!!!!!!

THOSE LiTTLE JiCAMA WATER CHESTNUTS
REALLY ARE TASTY!!!




WANNABiTE?????
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Old 08-29-2012, 10:38 PM   #199
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I tried the pizza today and it was fabulous! I cannot stomach miracle noodles but you don't even know they are there!
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Old 08-30-2012, 04:20 PM   #200
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yes!!! i have had a mandolin for years and LOVE IT!!!!
I have had my mandolin slicer for well over 20 years, but now it's not slicing evenly. What brand do you have?

I just finished my 2 hours+ for the yellow squash chips and you were right, they're heavenly.

Thanks for all of your cooking efforts.

Molly
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Old 08-30-2012, 04:38 PM   #201
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I have had my mandolin slicer for well over 20 years, but now it's not slicing evenly. What brand do you have?

I just finished my 2 hours+ for the yellow squash chips and you were right, they're heavenly.

Thanks for all of your cooking efforts.

Molly
http://www.debuyer.com/product.php?i...at=59&lang=ENG

i have the de buyer ultra and i absolutely love it!!

so glad you love the squash chips...i actually like them BETTER than zucchini chips!!!
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Old 08-30-2012, 05:03 PM   #202
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http://www.debuyer.com/product.php?i...at=59&lang=ENG

i have the de buyer ultra and i absolutely love it!!

so glad you love the squash chips...i actually like them BETTER than zucchini chips!!!
Just put in a batch of zucchini chips now. We'll see in 2 hours. I bought some of both squash yesterday since just running into town for something on the spur of the moment isn't an option for us.

P.S. Put in a request to our Publix for frozen rhubarb since you pictured a pack in one of your recipes. I missed buying 30# of fresh frozen up in Michigan by a week. You order it and then they only have it to pick up for one week. Of course, when we're not there.

Molly
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Old 08-31-2012, 01:21 PM   #203
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Default CRUNCHY chocolate cookies for real!!!!

first off....this was my inspiration!!!
Non restricted chocolate cookie...YUM!

THANK YOU SNOLOVER!!!!!!!!


i made a coco-hazlenut version!!!






this is what i used!!

1 pkg Proti-Thin Cappuccino Mix
3 TBSP egg whites
1 teaspoon baking powder
2 tsp Coconut Butter or coconut oil
1 teaspoon splenda

i put all of the above into my magic bullet and blended.
it made a nice thick dough.
i dropped 6 spoonfuls onto parchment paper and then pressed them
down to about the thickness of a thin mint cookie
bake 350 for 10-12 mins, do not over bake...they will harden more as they cool
let cool for about 5 mins
CRUNCHY CRISPY COOKIES!!!!!!!!!!!



i took mine one step further and made a frosting!!
i mixed 2 tsp coconut butter and some cocoa powder to taste, i used about 1 tsp and 1 tsp splenda....and spread that on top!!
this is not IP phase 1 legal, but i am also doing alternatives
and the cookies are really good just plain!!!



i simple CANNOT WAIT TO MAKE THESE AGAIN!!!
these were absolutely FABULOUS!!!
coconutty....chocolaty....hazlenutty....
C.R.U.N.C.H.Y!!!!!!




WANNABiTE?????


Last edited by rainbowsmiles : 09-11-2012 at 08:22 AM.
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Old 08-31-2012, 01:49 PM   #204
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Oh my. Those look sinful.

Might have to leave work early today to pick up some coconut oil. Luckily I have a couple packets of Proti-thin cappuccino at home.
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Old 08-31-2012, 02:27 PM   #205
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rainbow,

Okay, they look great, BUT I am not a cappuccino person. Not really even a thin drink person. All I do is shakes from pudding mixes. What's your thoughts on a pudding mix or does it have to be a drink mix?

Molly
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Old 08-31-2012, 02:32 PM   #206
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rainbow,

Okay, they look great, BUT I am not a cappuccino person. Not really even a thin drink person. All I do is shakes from pudding mixes. What's your thoughts on a pudding mix or does it have to be a drink mix?

Molly
i am not sure...i bought the cappuccino mix BUT DID NOT LIKE IT haha AT ALL...and was about to give the rest of the packets away....so i thought why not try this cookie recipe and see as i really had nothing to lose!!

i don't think i have any pudding mixes...because i didn't like them either and traded them away....but i will double check and see if i have any and i will give it a test if i do and let you know.

i am so glad i didn't give the cappuccino mix away!!! can't wait to make these cookies again!!!
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Old 08-31-2012, 03:34 PM   #207
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ok...i only had a half packet of lemon pudding mix....to test with...because i traded all the pudding mixes away because i didn't like them.

the recipe stayed the same despite half the packet...i tried with less egg whites but the mixture was too crumbly....and the only thing i added was 1 tsp lemon extract to enhance the flavor

it wasn't much dough....so i decided to make tiny cut out lemon cookies.



the dough was a lot like play dough...easy to roll with my hands and easy to cut out.



because they were so tiny, i baked for 10 mins and they were pretty done...starting to brown on the bottom.

they were very light inside...a little chewy....and tasted lemony...

these are not bad!!! not as good to me as the cappuccino ones....which were extremely CRUNCHY!!!

and these....using the ip lemon pudding....STILL HAVE THAT IP PUDDING AFTER TASTE...that does not appeal to ME.

but if you like the IP lemon pudding i am sure you'd LOVE these lemon cookies!!
a little crispy edge and soft chewy center!!

hope that helps!!

Last edited by rainbowsmiles : 08-31-2012 at 03:35 PM.
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Old 09-01-2012, 12:21 AM   #208
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I seriously am in love with your thread, rainbow! Thank you so much for all the delicious recipes!

For the summer squash chips, what temp., and how long?

Thanks again!
Sara
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Old 09-01-2012, 12:24 AM   #209
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Default your original muffin recipe

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Originally Posted by rainbowsmiles View Post


ok so on the 4th of july, i saw so many people having hamburgers and i wanted one too!!! but i only had the burger with NO bun

still, the desire for a bun increased so i made the recipe for the "english muffin" only made it into a thinner version, making 2 muffins from the same recipe, and then sliced them in half through the center, then toasted them cut side down in a pan....and wow!!! hamburger buns!!!



added my lettuce and red onions and a happy face of mustard!!!








i cannot even begin to describe how wonderful sinking my teeth into that hamburger was!!!!!!!! it was delicious!!!!!!!!!!!!

Hey Rainbow,
I looked through the whole thread and couldn't find your original "english muffin" recipe! Please help
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Old 09-01-2012, 08:41 AM   #210
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Hey Rainbow,
I looked through the whole thread and couldn't find your original "english muffin" recipe! Please help
its really just the rosemary english muffin minus the rosemary
sometimes i make 1 thicker one and sometimes i make 2 thin ones, your choice

ENGLISH MUFFINS

Ingredients:
1 IP Crepe Mix
1/2 Tsp Baking powder
1/2 Tbsp Olive Oil
1 dash salt
1 oz skim milk (from morning allowance)
6 TBSP Water (just enough to make it a thick but pour-able batter)

You can add all the ingredients into a magic bullet hopper and
use the flat blade to blend or: if you don't have a magic bullet...

Whisk together dry ingredients.
Add oil and mix in until it starts to form crumbles.
Add milk and mix well (it will become a doughy batter at this point)
add enough water so that it is thick but able to be poured.

Let it sit a few minutes to thicken.

Spray a nonstick pan with Pam and spray inside your English muffin rings also.

Put your pan with the muffin rings on the stove and get it nice and hot then pour your batter into the ring. You really don't have to fill them much more than half way. This will make the bottoms nice and crisp. once it has cooked and gotten a nice crispy bottom ....cooked on medium heat for about 3 mins, then I just slipped my spatula under the entire ring and flipped carefully!! cooked on the other side about 3-4 mins. I let it cool on the rack for a few minutes



sliced in half!!



Optional: then i toasted each half in the toaster on bagel setting, so to only toast the one side that was not already toasted!! IT WAS THAT DELICIOUS!!!

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