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Scrabble Slam!

With winter here, we’ll be playing more games inside. I found this one today. It is so much fun and fast moving. It keeps your mind active too! Because it’s really just a deck of cards, it’s convenient to take traveling.  Maybe you’ll like it. index

Furry Friends Collage

20140602-205322.jpgI so love the furry friends that have blessed my life. Tonight I decided to frame photos of the four of them. I came across this frame and thought it would work fine. I really like the collage. It’s on my desk and when I look at it I’ll be reminded what a special gift each one has been to me .  Maybe you would like to display the photos of your special friends the same way.

 

(Clockwise top left – Beni, Mojo, Jackson, Aussie (with my mom))

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With BBQ season here, I decided today to look for a meatless gluten free burger recipe that I could make and bring to a BBQ.  I have two BBQ’s  to attend soon so the timing is good. I really didn’t expect the recipe I selected to work the first time, as I often have challenges with gluten free recipes and meatless burgers. I found this Whole Foods recipe online and I’m pleased with the outcome. The burgers taste good and keep the round shape. I like that the burger is mainly lentils and brown rice. The walnuts are very nice too. I changed the recipe a little:  I used  dill instead of thyme, I added 1/4 cup ground flax seed, and I used a little more cayenne.  The recipe made 9 patties and I froze most of them after cooking – I gobbled one up too of course.   They’ll be good with avocado and tomato. Yum.

Whole Foods Gluten Free Walnut Lentil Burgers

Serves 6

Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.

Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 1 small carrot, finely chopped
  • 1/4 cup chopped celery
  • 1/2 cup chopped button mushrooms
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne (optional)
  • 2 cups cooked brown rice, divided
  • 1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
  • 1 egg, lightly beaten
  • 2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided

Method:

Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme (or dill), salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

Nutritional Info:

Per Serving: 240 calories (100 from fat), 11g total fat, 1.5g saturated fat, 35 mg cholesterol, 220mg sodium, 27g carbohydrate (6g dietary fiber, 2g sugar), 9g protein

Notes: I used 2 TBSP chopped fresh dill instead of Thyme

I added ¼ cup flax seed (mixed with a bit of water  for binding).

Clumps of Dirt

Thought I’d jump right in and make a quick post.  Tonight was the first evening this season that I’ve spent in the garden.   I really enjoyed breaking up the clumps of dirt with my hands. I was amazed that this little activity could be so therapeutic. As the clumps of dirt broke down,  I sifted through the clumps in my mind that needed breaking down. After a few hours, I felt so peaceful. Gardening is wonderful  medicine for our soul. Give it a try.

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This is one of my all time favorite Better Homes and Gardens cookie recipe dated 1975. I’ve changed it to make it gluten free.

1/2 c. margarine or butter (I use butter)
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg
1 tsp. vanilla

1-1/4 c. gluten free flour mix
1/2 tsp. gluten free baking powder
1/4 tsp. baking soda
2 c.  gluten free crisp rice cereal or gluten free millet puffs
1-1/3 c. flaked coconut

1 cup chopped pitted dates (I use raisins)

Cream butter, brown sugar, and  granulated sugar. Add egg and vanilla; beat well. Stir together dry ingredients. Stir into creamed mixture. Stir in crisp rice/millet, coconut and dates. Form into 1 inch balls, place 2 ” apart on ungreased cookie sheet. Bake 350 until lightly browned. About 10 min. Cool. Enjoy.

 

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These Gluten Free Pumpkin Snickerdoodles are so delicious. The pumpkin makes these soft on the inside and sooooo flavorful. I baked them at 325 convection for 10 minutes.  Find the recipe here. Give them a try.

 

As you may have noticed, I like to give stuff away and keep things out of the landfill. In March, we were having our floors refinished and new wood added to the remaining part of the house. I had a fair bit of carpet that was being removed. As each room was emptied, I posted that piece of carpet on Free cycle and Kijiji. Surprisingly, all the carpet was picked up right away.  Here’s an article by ‘This Old House’  called ’10 Uses For Old Carpet‘. I just thought it was interesting.  I hope you consider giving stuff away and before sending to the landfill.

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(This is a not my carpet…image from the internet)