Comments for Real Food Made Easy http://realfoodmadeeasy.ca Cooking, Cocktails and a side of Shiba Inus Fri, 18 May 2012 05:19:25 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on Wabi Sabi Miso cookies by Martha Septién http://realfoodmadeeasy.ca/2012/05/wabi-sabi-miso-cookies/#comment-117 Martha Septién Fri, 18 May 2012 05:19:25 +0000 http://realfoodmadeeasy.ca/?p=305#comment-117 Felicidades, eres una maestra !!! Delicioso !!! Felicidades, eres una maestra !!! Delicioso !!!

]]> Comment on Wabi Sabi Miso cookies by jose http://realfoodmadeeasy.ca/2012/05/wabi-sabi-miso-cookies/#comment-116 jose Tue, 15 May 2012 02:41:42 +0000 http://realfoodmadeeasy.ca/?p=305#comment-116 muy buena receta la probare ya que me dedico a la fabricación de galletas gracias y espero poder intercambias recetas ok. saludos jose muy buena receta la probare ya que me dedico a la fabricación de galletas gracias y espero poder intercambias recetas ok. saludos jose

]]> Comment on Best Strawberries and Cream ever! by janice http://realfoodmadeeasy.ca/2012/02/best-strawberries-and-cream-ever/#comment-114 janice Fri, 11 May 2012 06:31:07 +0000 http://realfoodmadeeasy.ca/?p=231#comment-114 Shelley, we do get local strawberries here on Vancouver Island, although they won't be ripe until mid-June. And yes, they taste infinitely better than the pretty imports from Cali. I only use the local berries for jams and preserves -- worth the wait! Shelley, we do get local strawberries here on Vancouver Island, although they won’t be ripe until mid-June. And yes, they taste infinitely better than the pretty imports from Cali. I only use the local berries for jams and preserves — worth the wait!

]]> Comment on Best Strawberries and Cream ever! by shelley http://realfoodmadeeasy.ca/2012/02/best-strawberries-and-cream-ever/#comment-113 shelley Fri, 11 May 2012 06:14:22 +0000 http://realfoodmadeeasy.ca/?p=231#comment-113 just to clarify as a socal native those strawberries you get in BC are picked young and green and shipped, if you can get yourself down to ventura county in late april and pick up a few flats from a farmers stand you will know exactly what a strawberry should taste like. I have driven across county to catch strawberry season to make jam and feed my kids practically a flat each. like ramps if you are not there in the moment, you won't get the full flavor. just to clarify as a socal native those strawberries you get in BC are picked young and green and shipped, if you can get yourself down to ventura county in late april and pick up a few flats from a farmers stand you will know exactly what a strawberry should taste like. I have driven across county to catch strawberry season to make jam and feed my kids practically a flat each. like ramps if you are not there in the moment, you won’t get the full flavor.

]]> Comment on Breathe Now! by Maria http://realfoodmadeeasy.ca/2012/04/breathe-now/#comment-81 Maria Sun, 08 Apr 2012 22:23:27 +0000 http://realfoodmadeeasy.ca/?p=278#comment-81 Looking forward to this gift you have given us. Opportunities to nourish one's soul are so often missed or put aside due to life's busy-ness. So, this is indeed a food related post, as it is as essential to feed one's spirit as it is to create a healthy meal. See you this weekend. MariaKirley Noseynetworker Looking forward to this gift you have given us. Opportunities to nourish one’s soul are so often missed or put aside due to life’s busy-ness. So, this is indeed a food related post, as it is as essential to feed one’s spirit as it is to create a healthy meal. See you this weekend. MariaKirley Noseynetworker

]]> Comment on Craving gluten-free pancakes? We’ve got you covered! by Michelle http://realfoodmadeeasy.ca/2012/02/craving-gluten-free-pancakes-weve-got-you-covered/#comment-80 Michelle Sun, 08 Apr 2012 20:11:09 +0000 http://realfoodmadeeasy.ca/?p=261#comment-80 This is the best gluten free pancake that I have ever tasted! At our house we make 2 different pancake recipes every weekend. One batch for kid 1 because he can have egg and rice and another batch for kid 2 because she can't. Since we finally ran out of the rice flour we decided to try something new and make only one variety of pancakes for everyone. I found your recipe and we tried it. My husband's first comment was "These actually taste like 'real' pancakes!" We modified it with chia as an egg replacer and 1/2 can of coconut milk + 1/2 cup of water to replace the milk (for allergy reasons). Thank-you so much for posting this! This recipe will be our new Saturday breakfast tradition. This is the best gluten free pancake that I have ever tasted! At our house we make 2 different pancake recipes every weekend. One batch for kid 1 because he can have egg and rice and another batch for kid 2 because she can’t. Since we finally ran out of the rice flour we decided to try something new and make only one variety of pancakes for everyone. I found your recipe and we tried it. My husband’s first comment was “These actually taste like ‘real’ pancakes!” We modified it with chia as an egg replacer and 1/2 can of coconut milk + 1/2 cup of water to replace the milk (for allergy reasons). Thank-you so much for posting this! This recipe will be our new Saturday breakfast tradition.

]]> Comment on Get your spatchcock on! by MamaGigi @ twobedroomsandababy http://realfoodmadeeasy.ca/2012/02/get-your-spatchcock-on/#comment-31 MamaGigi @ twobedroomsandababy Sun, 19 Feb 2012 15:12:23 +0000 http://realfoodmadeeasy.ca/?p=242#comment-31 I have to say that the best crispy skin and perfect roasted chicken is one you can find by gogling "thomas keller's favorite roast chicken." It is most of your tips: leave chicken out for two hours dry off completely season the inside and out with plenty of kosher salt and pepper truss roast for about an hour at 475. test the area between the thigh and breast - when it is at 165 it is done. Let is REST for 15 minutes before eating. Each of these simple steps is CRITICAL - but this makes the best chicken EVER. EVER. I have to say that the best crispy skin and perfect roasted chicken is one you can find by gogling “thomas keller’s favorite roast chicken.”

It is most of your tips:
leave chicken out for two hours
dry off completely
season the inside and out with plenty of kosher salt and pepper
truss
roast for about an hour at 475.

test the area between the thigh and breast – when it is at 165 it is done.

Let is REST for 15 minutes before eating.

Each of these simple steps is CRITICAL – but this makes the best chicken EVER. EVER.

]]> Comment on Get your spatchcock on! by Amy B http://realfoodmadeeasy.ca/2012/02/get-your-spatchcock-on/#comment-28 Amy B Sun, 19 Feb 2012 05:16:04 +0000 http://realfoodmadeeasy.ca/?p=242#comment-28 Mmm this blog post smells delicious. Or at least that chicken did! I like the idea of mole spices on roasted chicken. I'll have to give that a try. Mmm this blog post smells delicious. Or at least that chicken did! I like the idea of mole spices on roasted chicken. I’ll have to give that a try.

]]> Comment on Gluten-free Flour Weight-Volume Measures by G-free Version: Bacon Cheddar Muffins | Gabby's Gluten-Free http://realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/#comment-26 G-free Version: Bacon Cheddar Muffins | Gabby's Gluten-Free Sat, 18 Feb 2012 23:15:58 +0000 http://realfoodmadeeasy.ca/?page_id=28#comment-26 [...] Now, on to the flour mix.  There are some good and not so good mixes out there but they are majorly expensive. And usually nutritionally null.  I started making my own mix on the insistence of Gluten-free Girl and the Chef (we really like the Aherns in this house).  Over the six months I have tried a bazillion many different flour combinations, with some success and some epic failure. But now, I think I have found my favorite – or at least my favorite for the time being.  You can substitute any flour you like in place of mine here – just sub by weight! Keep this handy dandy chart close. [...] [...] Now, on to the flour mix.  There are some good and not so good mixes out there but they are majorly expensive. And usually nutritionally null.  I started making my own mix on the insistence of Gluten-free Girl and the Chef (we really like the Aherns in this house).  Over the six months I have tried a bazillion many different flour combinations, with some success and some epic failure. But now, I think I have found my favorite – or at least my favorite for the time being.  You can substitute any flour you like in place of mine here – just sub by weight! Keep this handy dandy chart close. [...]

]]> Comment on Gluten-free Flour Weight-Volume Measures by Round 2: Gluten Free Pizza | Go On Go Forth http://realfoodmadeeasy.ca/gluten-free-baking/gluten-free-flour-weight-volume-measures/#comment-18 Round 2: Gluten Free Pizza | Go On Go Forth Fri, 10 Feb 2012 02:37:15 +0000 http://realfoodmadeeasy.ca/?page_id=28#comment-18 [...] dough out a little thinner. I am in the process of getting myself a kitchen scale, but until then, Real Food Made Easy helped me better approximate weight-to-volume measurements that are so key to GF [...] [...] dough out a little thinner. I am in the process of getting myself a kitchen scale, but until then, Real Food Made Easy helped me better approximate weight-to-volume measurements that are so key to GF [...]

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