Monday, April 11, 2011
Sunday, April 10, 2011
Dandelion Fritatta
Wednesday, March 2, 2011
yeast free focaccia rolls
FOCCACIA Rolls
• 2 cups all-purpose gluten-free flour
• 2 teaspoons gluten free baking powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 teaspoon italian seasoning
• 1 teaspoon foccacia spices
• 1 pinch oregano
• 1 1/3 cups water
• 1 tablespoon minced garlic
• 1 teaspoon garlic salt
• 1/2 teaspoon garlic and herb seasoning
• 2 -3 tablespoons egg whites
• Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 35 mins
1. 1 In a bowl, combine flour, baking powder, baking soda, salt, Italian seasoning, Foccacia spices, and oregano.
2. 2 Add water and garlic, mix well.
3. 3 Spoon batter into a prepared roll pan.
4. 4 Sprinkle garlic salt and garlic & herb spice blend over the rolls.
5. 5 Bake in a preheated 350* F oven for 20 minutes.
6. 6 Quickly remove the rolls, brush with egg whites, and place back in oven.
7. 7 Bake for an additional 5 minutes or until golden brown.
8. 8 Let cool on a wire rack before serving.
9. 9 Enjoy!
MAKING THE FOCCACIA SANDWICH
• 1 focaccia bread, quartered
• 1/2 cup prepared basil pesto
• 1 cup diced cooked chicken
• 1/2 cup diced green bell pepper
• 1/4 cup diced red onion
• 1 cup shredded Monterey Jack cheese
Directions
10. Preheat a panini grill.
11. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
12. Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.
Read more: http://www.food.com/recipe/gluten-free-yeast-free-garlic-focaccia-rolls-305120#ixzz1EKmeWwEz
Wednesday, December 22, 2010
December-January
After saving the tomatillo, basil, and marigold seeds the last week the Jr. Farmers and I went for cover from the twenty degree weather and into our art classroom. Here each Junior Farmer designed their garden plots for this next spring. Using cut out vegetable and flower images from previous years’ seed catalogues We laid out our preference and plans for the seasons, saw our designs and culinary preference. We also used the cut-outs to create a game of categories with the botanical vegetable families, one of the key elements in sustainable agriculture.
This time of the year as we harvest our greens from the greenhouse for cooking class we also begin to into what we stored this year, as the earth is hard and frozen now. We wait with great anticipation for the coming of our favorite seed catalogues for this year. Some of our favorites include the Seed Savers Exchange, Baker Creek Heirlooms, and Vermont Bean. We look forward to learning with you this next year.
Together we transform the land in Camden, we are all transformed within, and together we change how we live. Come and shape Environmental Justice with us.