Eggplant Parmesan GF

 For the gluten free bread crumbs I used the following..

........................................................................................... : My Husband really loved this and I did as well. Next time I shall cut the eggplant in smaller pieces after baking the eggplant. I used the recipe found here http://cleangreensimple.com/2011/05/eggplant-parmesan/

I did a few change ups.

For the noodles : 1 pound of rice noodles

For the Cutlets:

One large eggplant, peeled and sliced vertically into 8 or 9 cutlets
1 cup of almond milk
3/4 cup brown rice flout
1 tsp apple cider vinegar
1/2 tsp of salt
1/2 to 1 tsp dried oregano
1/2 to 1 tsp parsley
1/2 tsp driend basil
2 cups bread crumbs (GF or your choice)

For the sauce:

I used my favorite jar--and had some additional on hand for serving--I like extra

I used real cheese , but here is their recipe:

For the “cheese” (recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak)

1 1/2 c. water or plain nondairy milk (I used rice milk)

1/4 c. nutritional yeast flakes

1/4 cup flour (any kind, I used brown rice flour)

2 Tablespoons sesame tahini

2 Tablespoons kuzu, arrowroot, or cornstarch

2 teaspoons fresh lemon juice

1 teaspoon onion powder

1/4 teaspoon garlic powder

3/4 teaspoon salt

Directions:

1. Spread your eggplant slices out on a cookie sheet and sprinkle them with salt,,letting stand 20-30 minutes to sweat.

2. Preheat oven to 450. From the cutlets ingredient list mix milk, rice flour, apple cider vinegar, salt, oregano, parsley and basil in wide shallow dish until well blended. Rinse your eggplant slices with water and pat dry. Dip the in the batter until well coated and then sprinkle both sides liberally with the breadcrumbs.  Place on parchment or silicone lined baking sheet and bake until the breadcrumbs are brown and crispy and the eggplant is tender inside [note --they said 6-8 minutes per side , but mine took more like 15 minutes PER SIDE so keep checking. It may depend on how thick you slice them]. After done turn down the oven to 350

3. After they were done I placed some sauce to cover the bottom sparingly in my 2 quart casserole dish. I alternated layers of eggplant, scant Mozzarella cheese and sauce topping at last with sauce and cheese. Then I baked it uncovered in a 350 degree oven until bubbly--probably 30 minutes.

4. I served this on top of the pasta

Note: if you go to the original recipe she uses different amounts for the dipping sauce, and uses the substitute for the cheese. She also just serves hers after doing a step in the broiler instead of my step 3.

Pumpkin Ziti

This was a good easy dish. I love the fact that it combines some nice vegetables. I found this at Whole Food Website. This one is Gluten free if you use GF noodles.  They used macaroni--I prefer ziti.

Ingredients:

1 teaspoon ground nutmeg

2 cups grated mozzarella or Monterey Jack, divided

1 (28-ounce) can 365 Everyday Value® Diced Tomatoes (I use FIRE ROASTED) 

1 pound small corn, brown rice or quinoa pasta, such as fusilli or elbows

1 (16-ounce) package frozen corn (or about 3 cups fresh corn kernels)

1/4 cup chopped fresh flat-leaf parsley

1 (15-ounce) can 365 Everyday Value® 100% Pure Pumpkin

1 teaspoon fine sea salt 

I like to add a few tablespoons of maple syrup if the tomatoes are too tart

How to:

     Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes. Drain well and transfer to a large, heatproof bowl. Gently stir in tomatoes, corn, pumpkin, 1 cup cheese, parsley, nutmeg and 1 teaspoon salt. Scoop it all into a (9x13-inch) baking dish (oiled first, if you like) and scatter remaining 1 cup cheese over the top. Bake until hot throughout and cheese is melted on top, about 40 minutes. Let rest 10 minutes before serving.

Cumin Vegtables and chickpeas over brown rice

I adapted this from a similar recipe I found online

1 tablespoon of olive oil
1 large onion chopped
4-5 garlic cloves, sliced
2 teaspoons of ground cumin
1/2 to 1 teaspoon of turmeric (I don't like a lot)
1/2 teaspoons ground cardamom
1 teaspoon smoked paprika
garum masala --I just sprinkled a bit on
3 -4 cups cauliflower florets
1 cup baby carrots , sliced and or chopped
frozen baby garden peas
4 stalks of celery sliced
1/2 to 1 zucchini squash
1 can of chickpeas, drained
1 can of fire roasted diced tomato
1 can of regular diced tomatoes (if you need extra)
1 small can of tomato sauce (8 ounces)
1/2 to 1 cup of water
1 cup raisins
Cooked  brown rice

Mango Chutney is a good addition to this when serving. It is usually found in the oriental or where special sauces or vinegar and stuff is sold.

Cook your rice. While rice is cooking cook the vegetables:  I used my iron skillet--to add oil and sauté celery and onion, a few minutes then added the garlic, carrots and continue to sauté allowing the celery to get soft. Add the cauliflower, peas, and zucchini, chickpeas, seasonings, 1 can of tomatoes, the tomato sauce and raisins, and a bit of water. Stir and if it needs more liquid you can add either more water or some more canned tomatoes. Simmer for 30 or 40 minutes until veggies reach the point you like----you can add more seasonings if you wish.

Serve on top of rice and you can add some mango chutney.

Mrs. Ralph Izard's Awendaw/ a great grits and spoonbread souffle

This was from July Southern Living 2013 and can be found here  There are various additions they give that are good and this is great with all kinds of food including for breakfast! I had it with our Texas Caviar rice and bean dish tonight This was from an old 1950's Charleston Sc cook book! We love this for BREAKFAST!

Ingredients

• 1 1/2 teaspoons table salt, divided (I only used about 1/4 teaspoon of salt)
• 1 1/2 cups uncooked regular grits $ (I used white grits) (Palmetto brand yellow is great too)
• 1 1/2 tablespoons butter $ (I used just a tablespoon)
• 3 large eggs, lightly beaten $
• 1 1/2 cups milk $ (I used almond milk)
• 3/4 cup plain white cornmeal (I used some self - rising yellow (I like plain Palmetto brand cornmeal too, this brand is finely ground and great)
• 1/4 cup fresh Parmesan cheese with a bit of black pepper (my addition)

1. Preparation:
2. Preheat oven to 375°.I actually put the grits and water in the pot and bring to a boil instead of doing their method which tends to have lumps)  Bring 1 tsp. salt (me less) and 6 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Reduce heat to medium-low, and cook, whisking often, 15 minutes or until thickened.
3. Remove grits from heat, and whisk in butter. Whisk about one-fourth of hot grits mixture into eggs; whisk egg mixture into remaining hot grits mixture. Gradually whisk in milk. Whisk in cornmeal and (I did not add more salt since I used the self rising cornmeal which has salt) remaining 1/2 tsp. salt. I added the 1/4 cup of Parmesan cheese at this stage. Pour grits mixture into a lightly greased 2 1/2-qt. baking dish.
4. Bake at 375° for 1 hour to 1 hour and 10 minutes or until golden brown and set.
5. Cheese Awendaw: Prepare recipe as directed, stirring in 2 cups (8 oz.) shredded smoked Gouda cheese and 1/2 tsp. ground red pepper after cornmeal.
6. Garlic-and-Herb Awendaw: Prepare recipe as directed, stirring in 1 cup freshly grated Parmesan cheese; 1/4 cup each finely chopped fresh flat-leaf parsley, basil, and chives; 2 Tbsp. chopped fresh tarragon; 3 garlic cloves, pressed; and 1 tsp. freshly ground black pepper after cornmeal.
7. Fresh Corn Awendaw: Cut kernels from fresh ears of corn to equal 2 cups, and place in a bowl. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into bowl. Prepare recipe as directed, increasing salt to 1 tsp. in Step 2 and stirring in corn kernels after cornmeal.

From Charleston Receipts., Southern Living 

Texas Caviar rice and beans

This was from Southern Living July 2013 here  I changed it up some so go there if you want the original.

Ingredients

• 1 (15.8-oz.) can black-eyed peas, drained and rinsed
• 1 (15-oz.) can black beans, drained and rinsed
• 1/3 cup finely chopped roasted red bell peppers (I added a bit more )
• 1/4 cup finely chopped poblano pepper (I used a different kind--I think it was a cubian pepper)
• Texas Vinaigrette, divided see below (If you are using)
• 2 (8.8-oz.) pouches fully cooked basmati rice (I just used my palmetto brown rice from a local farm)
• 1 1/4 cups halved grape tomatoes $
• 1 cup (4 oz.) shredded pepper Jack cheese (omitted)
• 3/4 cup loosely packed fresh cilantro leaves(omitted)
• 2/3 cup thinly sliced celery $ (I just used some celery sticks)
• 1/3 cup thinly sliced green onions $
• Tortilla chips $
• Garnish: sliced pickled jalapeño peppers (omitted)

Note--INSTEAD OF THE Vinaigrette ---I just sprinkled with garlic powder, chili powder, and cumin, and salt. My hubby added some Texas Pete. We also served it with some Salsa.

1. 1. Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.
2. 2. Heat rice according to package directions; fluff with a fork. OR COOK YOUR OWN RICE> Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.
3. Note: This is also good with some Mrs. Ralph Izard's Awendaw also found in July 20013 Southern Living or here

HERE is the Vinaigrette RECIPE IF YOU ARE USING IT:

Whisk 1/2 cup oliveoil; 1/4 cup fresh lime juice; 2 Tbsp. chopped fresh cilantro; 1 Tab hot sauce; 1 garlic clove, minced; 1/2 tsp chili powder'; and 1/2 tsp ground cumin. Add kosher salt and black peper to taste. Makes 1 cup

Another recipe   I like from a friend:

Use a large bowl put all the following ingredients in and stir in as much Italian dressing as you like

2 cans drained black beans

2 cans drained black eyed peas

1 can drained nibbles corn

1 can drained showpeg corn

1 container of chopped onions

1 container of mixed green peppers chopped

1 container of chopped green onions

1 container of chopped tomatoes

Chopped cilantro to your taste

1 small can of mild rotel

When I say container I buy the pre chopped stuff from Ingels or Walmart.  I like wishbone Italian dressing but have used knockoffs also.  

Enjoy

red lentil chili

very good dish. It makes about 6 servings  --it is also great served over Pasta

Ingredients:

2 ounces of dates  and these other ingredients below

This is from forks over knives here I ended up using about3 or 3 1/2 cups of dried lentils since I didn't know how much made a pound . I used a red and green bell pepper. I used 3 tablespoons of the vinegar, I forgot the parsley, I used a bit less on the chili, I only had regular paprika and used less, I didn't use the chipotle or red pepper flakes.  --here are the directions they gave:

Instructions:

Blend the dates in one cup of the water until smooth. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato. (However, I cooked mine on top of the stove for 2 1/2 hours---next time I will try the crock--I had it too low on the stove top so it took long! )

*I like to use the food processor so it’s almost a puree.

Faux Parmesan
Makes 1½ cups

Ingredients:

• 1 cup raw almonds or cashews or walnuts
• ½ cup nutritional yeast
• 1 tablespoon salt-free seasoning (I prefer Benson’s Table Tasty)

Instructions:

In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it chunkier, process less.

Chef’s Note: You can also use store bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.

PS--I like this over macaroni---and I think I prefer the regular paprika best, but the smoked paprika is a nice change up too

Apple Berry baked oatmeal pie

 This is a whole foods recipe from http://wholefoodsmarket.com/recipe/apple-berry-baked-oatmeal
It is very tasty and gluten free if you use gluten free oats.  Very moist and yummy and full of fruit!

Ingredients: 

• Canola oil cooking spray
• 2 cups frozen mixed berries (i used frozen blueberries and some fresh strawberries)
• 2 cups rolled oats
• 1/2 cup chopped pecans (I used less--either way would be good)
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 organic apple, peeled, cored and grated (about 1 cup)
• 1 cup 2% reduced-fat milk (I used almond milk)
• 1/2 cup nonfat vanilla yogurt (I used Greek plain yogurt but added vanilla and honey)
• 1/3 cup maple syrup
• 2 teaspoons vanilla extract
• 1 egg plus 1 egg yolk

Method:

Preheat oven to 375°F. Oil a (9-inch) pie pan with cooking spray; set aside. In a large bowl, stir together berries, oats, pecans, baking powder, salt and apple. In a medium bowl, whisk together milk, yogurt, syrup, vanilla, egg and yolk; stir into oat mixture. Transfer to prepared pan and bake until firm and golden brown on top, about 50 minutes. Cut into slices and serve.

Nutritional Info: 

PER SERVING:240 calories (70 from fat), 8g total fat, 1g saturated fat, 50mg cholesterol, 220mg sodium, 35g carbohydrate (4g dietary fiber, 19g sugar), 7g protein

South Carolina slaw from June 2013 Southern Living

I really like this and the dijon adds some fire.

1/2 head thinly sliced cabbage (about 1 lb)
1 cup grated carrot
1/2 apple without skin chopped

{Place those three in a bowl}

Whisk together 1/2 cup apple cider vinegar (I used white wine vinegar)
1/4 cup sugar
1/4 cup oil
2 Tbsp dijon mustard
2 tsp dry mustard
1 tsp celery seeds
1 tsp kosher salt (I omit)
1/2 tsp black pepper

It says to bring these whisked ingredients to a boil until sugar dissolves and pour over the cabbage carrot mix and serve.

However , I altered some of the amounts on the whisked ingredients and I did not heat them. Honey can be used too instead of sugar--just experiment. I let it all sit in frig for a while. It was very tasty.

Another slaw dressing we like:

Another dressing:

3 tablespoons toasted sesame seeds 

2 tablespoons maple syrup 

2 tablespoons low sodium gf tamari 

Bit of water

pasta with fresh tomatoes

Cook your pasta and add fresh chopped tomatoes, parsley, basil and garlic. You can add a bit of olive oil and cheese if desired. Very tasty and an easy lunch or snack!

Texas slaw from Southern living , June 2013

We liked this , but we have to alter it a bit because it was HOT! But tasty. Good on wraps too!

Whisk together:

1/4 cup white wine (I may have used rice wine)
1/4 cup extra virgin olive oil (I used less)
2 Tablespoons of sugar (or to taste--)
1 1/2 tsp kosher salt (I omit)
4 Tbsp. fresh lime juice
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground red pepper (I need to use WAY LESS)
freshly ground black pepper

Add

2 cups thinly sliced red cabbage
2 cups thinly sliced white cabbage (we just used red)
1/2 cup shredded carrot
1 medium jalapeno pepper (with seeds --ET HEM NOOOO seeds for us!! HOT HOT with seeds!!)
1/2 red bell pepper thinly sliced
1/2 yellow bell pepper thinly sliced.

Toss to coat and chill at least 1 hour before serving. If desired toss in 1/2 cup fresh cilantro just before serving (I omit). Makes about 4 cups.

Another slaw salad dressing we like

3 tablespoons toasted sesame seeds 

2 tablespoons maple syrup 

2 tablespoons low sodium gf tamari 

Bit of water

easy Salmon in foil

This is a very easy recipe I found in a Rice Diet cookbook--nice flavor

For two servings:

2 thin slices of lemon
1 carrot, peeled and thinly sliced
2 thin slices of Vidalia onion
2 tsp of a Basil pesto (they recommend basil, garlic and 2 walnuts) I just used thinly sliced fresh basil
2 four ounce salmon fillets (mine was a bit smaller)

Preheat oven to 450.

Tear off two 12 inch sheets of foil making 2  twelve inch square. In the center of each place 1 lemon slice, half of the carrots, 1 onion slice and a teaspoon or so of pesto. Place the fish on the side without the skin face down on these ingredients. Now seal and bake for about 20 minutes or until veggies are tender. Open foil and remove and serve (or you can eat right from the foil).

Wild Thing Old Vine Zinfandel

This is a very nice Zin

Indian chickpea salad

Good in a wrap too!
Really like this a lot. I made a few additions to it. I think this comes from a new book called   The Great Vegan Bean Book.  Go here to read more and to see the original recipe-- I did a few changes http://healthyslowcooking.com/2013/05/09/indian-chickpea-yogurt-salad-from-the-great-vegan-bean-book/

Indian Chickpea Yogurt Salad

• 3 cups cooked chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 1 large potato, cooked and diced (peeled if not organic)
• 1 large cucumber, diced (peeled if waxed)
• ½ small onion, minced (optional) I used some green onions
• I like this with some golden raisins added
• Salt optional 
• Bell pepper and corn and purple onion are all nice in this too. Especially the green bell.

For the dressing:

• 1 cup Greek yogurt
• Juice of ½ lime (sometimes I use a bit more)
• 1 ½ teaspoons ground cumin
• 1 teaspoon garlic powder or 1 clove garlic, minced
• ½ to 1 ½ teaspoons cayenne or other spicy chili powder
• ½ teaspoon coriander
• Chopped cilantro, for serving OR I LIKE FRESH MINT
• I like to add a bit of honey

In a large bowl, combine the beans, potato, cucumber, and onion.

"To make the dressing, combine all the ingredients in a small bowl. Taste and adjust the seasonings as needed. Add the dressing to the veggies and mix until thoroughly combined. Serve topped with cilantro "if desired.

"Substitute just about any cooked beans that you have in the fridge, though kidneys and chickpeas tend to keep their shape the best. Add shredded or chopped carrots, summer squash, or even a few spicy radish slices to make it a dish all your own."

kidney bean /pepper salad

This is nice and the lemon juice adds some nice flavors.
I found it here
http://delectablyhealthy.blogspot.com/2011/12/mediterranean-inspired-kidney-bean.html?m=1

3 cans of kidney beans
1 red bell pepper - diced
1 yellow bell pepper - diced
1/2 red onion - diced
1 small bunch of parsley - chopped

2 lemons - juiced

1 tbs olive oil

salt to taste

1. Start off with draining and rinsing the kidney beans, then toss them in a bowl or tupperware.

2. Mix in your diced bell peppers, onion, and parsley. 

3. Drizzle the olive oil and mix well.

4. Add desired amount of lemon. I love lemon so I will use two or more lemons.

5. Salt to taste.

This recipe is extremely easy and very hard to mess up. You can always add and subtract ingredients, its all up to your preference. When I am making a big batch for a party I will add orange and green bell peppers to make it really colorful. It really doesn't matter what color bell peppers you use. I also add fresh minced garlic sometimes.

Robert Mondavi Meritage

 This was a very nice wine and it is as described on the label

dark plum, black cherry and blackberry--nice lingering finish

Red Cabbage, Edamame,red pepper/pineapple salad

Great Recipe

 I love the flavors of this salad . It is a very nice combination and is sweet and crunchy

Serves 6

I found it here: http://www.vegetariantimes.com/recipe/purple-cabbage-salad-with-edamame-golden-raisins-and-smoked-almonds/

30 minutes or fewer

Perfect for potlucks, this salad keeps its crunchy texture.

• 1 ½ cups frozen shelled edamame
• 2 cups thinly sliced red cabbage
• 1 orange bell pepper, cored, seeded, and thinly sliced (I used red)
• 1 cup finely diced pineapple
• ¼ cup golden raisins
• 16 smoked almonds, coarsely chopped (I omitted, but would be good)
• ¼ cup chopped fresh mint (my store didn't carry it! so I didnt use it)
• 2 Tbs. fresh lime juice
• 2 Tbs. honey
• ¼ tsp. chile-garlic sauce (I just sprinkled some chili powder and garlic powder on mine)

Bring small pot of water to a boil. Add frozen edamame, and cook 10 minutes. Drain, and refresh under cold water. Transfer to large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chile-garlic sauce. Toss well, and season with salt and pepper, if desired.

Calina chardonnay

This is a nice light refreshing wine--true as described: bright fruit followed by hints of butter and light oak on the lingering finish.

Fruit salad with vanilla pudding

This is easy and good. I took the photo before adding the banana and I didn't use the grapes , but they would be good.  I found the recipe here http://www.food.com/recipe/fruit-salad-66575  and it is tasty!


1 (29 ounce) can peach slices, undrained
1 (20 ounce) can pineapple chunks, undrained
1 (3 1/8 ounce) box dry vanilla instant pudding mix
1 lb strawberry, stemmed and quartered
1 banana, sliced
1/2 pint blueberries
1 bunch grapes (I use the red ones)
1 -2 tablespoon sugar (optional)
Directions:

1
In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
2
This includes the juices from the cans.
3
Mix well until pudding is dissolved.
4
Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
5
Chill.

Read more: http://www.food.com/recipe/fruit-salad-66575?oc=linkback

Marcus James Merlot

Nice even by itself.  It is as described: Plum and blackberry aromas accompanied by smooth tannins make this wine blend enjoyable alone or the perfect complement to savory meat and pasta dishes.

Bogle Petite Sirah

A nice wine and well balanced

Duplin Burgundy

 This is a different Muscadine wine  I don't usually like wine made from this type of grape. HOWEVER We all enjoyed this one. It is nice as a dessert wine in our thinking.

I have found that this is hard to find in the stores!

Beringer Chardonnay

 We really enjoyed this. Normally we go for a real oak-type blend. This one was different--It does have the oak, but this describes it well: it "expresses bright green apple ad pear flavors balanced with vanilla oak notes." NICE.

Cheesecake a Sour Cream cheesecake

 I will get a picture of it out of the pan later. The above is a picture of it with the sour cream topping. Below is how it looks while cooling in the oven after removing the pan of water it sat in. below--

getting ready to spread the topping:

 Below is what it looks like as it is nearing the end of the baking cycle. You want the top to all puff up. ACTUALLY I LIKE MINE NOT QUITE AS COOKED--COMES OUT MORE MOIST. Do not DO Not cook it that long. You don’t want it like this picture. Some recipes just say to cook until toothpick inserted one inch from side comes out clean then turn off oven and crack door an inch leaving it in for an hour.

It will settle back down as it cools .in the oven (Note it looks darker than it actually is since I was taking the picture in the oven:  below is a picture of it in the water bath but I do not like it cooked in the bath  

 When we cut it I will try to remember to take another picture and add it. This is my favorite Cheesecake and it is different because it uses both  3 cups of sour cream and 2 packages of cream cheese all in the batter itself. VERY CREAMY--it comes out best in an 8 inch spring form pan

Best if cooked a day ahead.

For the Filling have at room temp:

1 cup sugar
3 eggs
2  packages of  8 ounce cream cheese
2 tsp vanilla
3 cups sour cream


For the crust:
graham cracker crust (if desired )

1 and 1/4 cup graham cracker crumbs
2 Tab sugar
3 Tab melted butter

Topping:
1 and 1/2 cups sour cream
2 tab sugar
1/2 tsp vanilla

First take a 9 inch springform pan (I actually prefer an 8 inch one because it comes out creamier in the 8 inch pan and taller--however I couldn't find my 8 inch pan) .  Preheat oven to 350 if making a crust (I omit since I am gluten free). Or use gluten free graham crackers if you can find them. To make the crust combine the crumbs and the 2 tab of sugar. Then mix in the melted butter very well. Press evenly in the bottom of the pan. Bake 5 minutes and then cool.

While crust is cooling---In a large bowl cream the sugar and the cream cheese together mixing well. Add the eggs one at a time, 3 cups of sour cream and the vanilla, blending well.  Pour into the pan on top of the  cooled crust.  Bake one hour or until middle of cake rises a bit and the top browns slightly (see photo--do not cook as in photo where it was so high-best if not quite so cooked)--using the 8 inch pan means you will have to cook it longer.  When the cake is done then Shut off oven and leave cake in oven with the door open for one hour. If you use an 8 inch pan it takes longer than this--so you will need to watch it. Perhaps 15 minutes additional or longer.

After doing the above remove cake from oven. Preheat oven to 425. Mix a cup to a cup and a half of sour cream, with 2 tab sugar and 1/2 teas vanilla. Spread over the top of cake and cook 5 minutes. Let cool and then refrigerate 5-6 hours or over night.

note if you try the water bath: Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake at 325 until just set in center, about 1 1/2 hours. Remove pan from water; let --1 hour in the oven with the door open.
NOTE: This time I tried the water bath that is described  BUT I do not like it this way as  I wrapped the pan with 2 layers of foil as pictured and placed it in an inch of hot water (boiling) and I set the oven to 325 and cooked it for 1 and 1/2 hours or a bit longer--I had to keep watching it. It is supposed to make it creamier and with less cracking on the top, but it didn't come out creamier this way--it was grainy and drier!! May be I need to cook it less in the water but I do not think I will use the water bath again!

Zinfandel XYZIN

 We have not liked Zinfandel in the past , but we have always tried the sweeter ones. We love this Red Zin!! It is mellow and smooth and dry.

fried rice recipe /easy

  The link below includes a good fried rice recipe. http://life-as-a-lofthouse.blogspot.com/2010/09/baked-sweet-and-sour-chicken-with-fried.html .  I  changed it some so go there for the original

Fried Rice                                                                                             

3 cups cooked white rice 

3 tbs sesame oil

1 cup froze peas 

fresh shredded carrots (about 1 cup) I used the kind that is slivered

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

I added ginger

&

Chinese five spice

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Sprinkle lightly with some ground ginger and Chinese five spice. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion or you could fry up some tofu with this.