Adventures in Baking, part 3 (aka WTH, Glenda???)

[gateslacker]

This evening I made the bacon and Brussels sprouts thing that de23 made at NAH, except I used different spices (top dish), more of those wonderful pumpkin bars (left) and the Berry Good Cobbler (right) from the Everyday Paleo book loaned to me by de23. However, instead of the cinnamon it called for, I went with apple pie spice.

Clearly, this is getting out of hand! I hope the Brussels sprouts and the cobbler freeze well. (I know the pumpkin bars do.)

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Comments

[de23.livejournal.com]

The Brussels look good! I love that dish. Don't know if it would freeze well, though...let me know. I've made that cobbler once, but don't like it nearly as much as the cobbler that is in Well Fed (the cookbook I couldn't leave with you since I use it so much). I'll have to share that recipe with you.

Happy eating!

[http://users.livejournal.com/-leigh-leigh/]

Wow! You are going crazy with the cooking!!

Tomorrow I plan to make meat muffins and the pumpkin bars. I need a couple of ingredients for the bars, so may not make until Sun. All depends on the day's activities.

My neighbor is dragging me to yoga in the morning. Wish me luck!

Great job on the new Betty Crocker You!!

[gateslacker.livejournal.com]

The Brussels were AWESOME. The use of a mixed roasted garlic and herb seasoning (containing garlic, sweet red pepper, salt, and 'spices') and additional minced onion worked really well. I think I chose it from my cabinet because brussels have always tasted a bit like cabbage to me and I think red pepper is good in cabbage.

The cobbler was pretty good, better after being in the refrigerator overnight. Yes, I would like the cobbler recipe from the well-fed book. Leigh, I think you will love the pumpkin bars (especially if you are like me and love pumpkin! Bars is a misnomer in that it is a bit more like cake than a true bar).

I haven't tried many of the recipes I copied from the first book De loaned me because they often call for coconut flour. So, I ordered some from amazon. It is nice eating different things than my same old, same old. (Even if I do have to actually cook) So far, I've chosen recipes that don't require all that much prep work.

My plan is to cook some on the weekends and eat it most of the following week. Any good yellow/zucchini squash recipes?

I have been really good this week (with the exception of artificial sweetener/Coke Zero. I can't completely give it up and, IDK, maybe I just need that little something that is "wrong" as, strangely enough, it helps me stay away from other stuff, overall). However, I am usually pretty good the WEEK OF (after the diet devastation of the WEEK BEFORE.) You know of which I speak.

Oh, yoga. A friend has asked me to go with her to hot yoga once before (I didn't get her message in time) but I don't think I'd ever be able to get past the awkwardness of doing yoga positions in front of other people. I just hope to exercise more this weekend and get out of my unmotivated funk. Maybe I will since the SUN is shining and SPRING is around the corner.

[gateslacker.livejournal.com]

Not only does it freeze pretty well, it also goes straight from freezer to microwave pretty well. Of course, the Brussels are pretty soft/ mushy at this point but that doesn't bother me as much as most and the taste is the same.

[dombede.livejournal.com]

All my Biatches are becoming domestic goddesses!

[gateslacker.livejournal.com]

We are some pretty fantastic Biatches!!!

[http://users.livejournal.com/-leigh-leigh/]

Biatch here!

For the squash/zucchini, I like to slice them fairly thin, add onion, saute in olive oil with garlic (either powder or real), a tad salt, and red pepper flakes. You can cook up a bunch of it and keep in the fridge for a couple of days, but warning - will be mushy on the reheat.

I think John has roasted in the oven with olive oil and lemon pepper. O.K. taste - not a a huge fan of lemon pepper.

Gotta pick up the pumpkin puree and spice. Very excited about trying them!

[gateslacker.livejournal.com]

That is what I have done in the past, except I loved to put soul seasoning in addition to the garlic. (Except I can't find soul seasoning anymore! I used to get it at the Dollar Store) Haven't tried the red pepper flakes. I've never really been a huge fan of lemon pepper.

Obviously, I am still in the mood to try something new and wanted a new squash recipe.

I'd also like the recipe for that soup you made at NAH, you know, if it doesn't take days and days to make. Is it crockpotable? (I'm making up words, too!)

[http://users.livejournal.com/-leigh-leigh/]

Typing issues today!!

Picked up the pumpkin and spice last night and will make today. I can't figure out how to post a pic, so I may have to text u with the results.