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mom2jrcsc

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Everything posted by mom2jrcsc

  1. mom2jrcsc
    Do I have to cook the squash first? Why can't I just shred it and put it in raw? Has anybody ever done that?
  2. mom2jrcsc
    I'll just continue to serve mine on the side.
  3. mom2jrcsc
    I love them, but have to disguise them for the rest of the family to eat them. Just wondering if it was worth the effort.
  4. mom2jrcsc
    otherwise the seeds just pass straight through our bodies. So it sounds like it's better to just sprinkle the raw ground seeds on foods rather use in baked products? I've just seen SO many recipes that have ground flax seed in them.
  5. mom2jrcsc
    But then I read on some website that cooking it destroys all the good things in it. Is this true? Do you have to eat it raw to get the maximum nutritional benefit?
  6. mom2jrcsc
    If pasteurizing honey at 160 degrees destroys the nutrients and enzymes, then wouldn't using raw honey in baked goods destroy them too? Is there any benefit in using raw honey in baking, or should I just use the cheaper processed honey in bread and muffins? Anybody have an answer?
  7. mom2jrcsc
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  8. mom2jrcsc
    I tried one I got off the internet, and we didn't like the taste of the spices. There's tons of recipes out there, but they're all very different. I'd like to find a tried and true one.
  9. mom2jrcsc
    I put 2 c. brown rice, 4 c. water, & 2 tsp salt in pot and simmer 45 minutes. But it always turns out sticky. What am I doing wrong?
  10. mom2jrcsc
    Does it oxidize like freshly ground wheat?
  11. mom2jrcsc
    I bought some whole seed to use in bread, muffins, cereals, then did the research and found out it needs to be ground to get the maximum nutritional benefit. What's the best method? Coffee grinder (what brand), mortar and pestle?
  12. mom2jrcsc
    but I dilute it down. I just need to know the total volume to put in a recipe.
  13. mom2jrcsc
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  14. mom2jrcsc
    We eat a lot of whole chicken cooked in the crockpot which produces LOTS of broth. I've done the usual chicken & dumplings, chicken soup, chicken pot pie, chicken and rice, but we're getting tired of all those. I need some ideas to use up this broth and free up some space in my freezer. Anybody have any good recipes?
  15. mom2jrcsc
    that you peel off the plastic and stick onto a window.
  16. mom2jrcsc
    My dd got this for Christmas and LOVES it. I'll need to get more paint soon. The Klutz refill pack of paint is fairly expensive. Is that my only option, or is there some kind of generic paint out there I can use (I don't even know what kind of paint it is). And does anyone know if it's possible to make the paint?
  17. mom2jrcsc
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  18. mom2jrcsc
    Can you give me a temp and length of time? I can't cook without specific instructions.
  19. mom2jrcsc
    If I cook them in the greased pan, do I soak beforehand too?
  20. mom2jrcsc
    I roast soy nuts all the time by soaking overnight in water then sticking in the oven for an hour. Makes them nice and crunchy. Can I do the same with wheat berries? Does anyone know how to make them crunchy?
  21. mom2jrcsc
    Then I cooked the skins with some sugar and cinnamon and was about to puree them to try in muffins. My dd walked by and ate every last one. She loved them. Guess I found a use for them.
  22. mom2jrcsc
    I really don't like baked apples with the skin on. Is there anything I can do with the skins? Puree them maybe and make something out of it? Has anybody got any ideas?
  23. mom2jrcsc
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  24. mom2jrcsc
    If my daughter wears a 5.5 in girls shoes, what would she wear in womens?
  25. mom2jrcsc
    that it just helps the dough rise better and gives you a lighter bread. How does that add more elasticity? How much should I add? Also, I mix my dough in the bread machine which may not knead it enough. Does the amount of kneading have anything to do with the amount of elasticity?
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