Discover the whole grain goodness of Amaranth. This tiny grain is actually a seed and it has a rich history dating back 8,000 years, when it was first cultivated in Mesoamerica.

The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, earning it the names “super grain of the Aztecs” and “golden grain of the gods.”

Amaranth is a gluten-free food and a source of complete protein. It contains all the essential amino acids, including lysine, which is lacking in most grains. High in fiber and a good source of magnesium and iron, Amaranth is a healthy addition to your diet.

You can pop it like popcorn, grind it into flour, toast it, sprout it or cook it like rice. All this, and it’s good for you too. I am sprouting it!

Thank you, Nan Ray.

The cookbook has awakened our tastebuds and Rick is having a blast exploring new recipes.

1 tablespoon unsalted butter
1 tablespoon olive oil
½ yellow onion finely chopped
2 lb. carrot, peeled and cut into 1-inch chunks
3 small parsnips, peeled and cut into 1-inch chunks
1 teaspoon brown sugar
6 cups chicken or vegetable broth
¼ cup peeled and finely chopped ginger root
Salt and fresh ground pepper
1 tablespoon freshly chopped flat leaf parsley

In a large frying pan over medium heat melt the butter with the oil
Add the onion carrots and parsnips and sauté until the onion is soft but not browned
About 6 minutes
Sprinkle in the brown sugar stir and cook 1 minute more
Pour in 1 cup of the stock and stir to dislodge any brown bits on the bottom
Transfer the contents to a large pot
Stir in the remaining 5 cups of stock, the ginger, ¼ teaspoon of salt and several grinds of pepper
Cover and cook for 1.5 hours or until the carrots are soft
Working in batches, ladle the soup into a blender and process until smooth
Transfer back to the pot and rewarm on low setting
Ladle into warm shallow bowls and sprinkle with parsley, serve at once

The New Slow Cooker by Brigit Binns

Sunday, February 2, 2014–Sunrise at Juno Pier

Saturday, January 18, 2014

Monday, January 20, 2014

Tuesday, January 21, 2014

Sprouts exhibit bio-availability which means our bodies easily absorb the vitamins and minerals contained in them. They are also loaded with enzymes that help you digest cooked foods. It is well recommended to add germinated seeds to your meal to aid in digestion.

During the germination process, there is a formidable increase (up to 1000 times) in the vitamins contained in a dry seed. They have an invigorating antioxidant and remineralizing power on the body. They are fun to grow and easy to germinate. All you need are seeds, water and a sieve so start sprouting.

You play crazy bridge with 3 or more players. It resembles standard bridge but it is CRAZY and players compete for tricks or groups of cards. The short-term goal is to take the exact amount of tricks that you bid.

If you do this successfully, you achieve the long-term goal of having the most points.

This game is power packed with score card, high-tech pencil and dip and pretzels to boot.

Looking for a strategic and challenging game to play with friends and family? This is it.

It does not take long for the strategic wits to shine.

Crazy Bridge by GH Enterprises. Preorder now.

RAR –The Holiday Baker & Artist

Mom’s Famous Buttercream Frosting

1 package of confectioners sugar
1 stick of butter
1 box of Philadelphia Cream cheese
1 tsp vanilla

Homemade apple pie–my best tasting recipe to date.

Ingredients
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
3 tablespoons butter, diced
Sugar, for sprinkling
Preheat oven to 450 degrees F.

Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.

Mound the apple and sugar mixture into a pie pan lined with dough. Dot with the cubed butter. Cover with dough and crimp edges.

Sprinkle top with cinnamon and sugar.

Bake pie for 45 minutes. Let rest 20 minutes before slicing.

Spaghetti squash and sautéed kale. Thank you, Katie–another healthy meal tonight.

Cut squash in half, brush with olive oil, place on grill at 400 degrees and cook for 30 minutes.

Our Day of Grace, 17.6 lbs–Best turkey ever.

3 1/2 hours, plus 1 to 3 days’ standing
Ingredients
1 turkey-10 to 12 servings
(10 to 12 pounds)
Using a bigger bird?
Coarse kosher salt
1 tablespoon black pepper
1 lemon, zested and quartered
1 bunch fresh thyme or rosemary
1 bunch fresh sage
12 garlic cloves, smashed and peeled
1 bottle hard apple cider (12 ounces)
Dry white wine, as needed
2 onions, peeled and quartered
3 bay leaves
Olive oil or melted butter, as needed

Preparation

1.Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).

2.Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).

3.When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.

4.Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff remaining onions and the lemon quarters into the turkey cavity. Brush turkey skin generously with oil or melted butter.

5.Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

A Sunrise, Jupiter, FL, November 23, 2013