Quoted from Ribbit

Speaking of tuna, you can make your own buns using tuna cans.  Just wash them out real good, oil them, set them in a baking pan, and plop the batter into each one.  They're the perfect size for buns or English muffins.

Ribbit, when I let it sit a few minutes it got real thick. I'm thinking the flax made it thicken so you may not need eggs. Try Ener-G egg replacer, you'll need less water though.

The tuna cans are a good idea if you can find a muffin top pan!

Do you mean "if I can't find a muffin top pan"?

I'll try it and let y'all know.

Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?

Quoted from Mayflowers

Not you specifically L, I meant people in general if they can't/won't buy a muffin top pan..But, the tuna cans might work better because you can just slice the roll.  Are they safe though? Stainless steel? No rust?

I know, I know, MF, I think you meant to type "can't" and you accidentally typed "can".  Anyway, I don't know if tuna cans are aluminum or steel, I just threw it out as an idea.  Me and my ideas......*sigh*

okay to use if the can s are not coated with a plastic film on the inside, like some.

lined with parchment paper or muffin paper might work.

It may be polyester film.  My dad used to work for a company that made polyester film.  He said they used it on the inside of potato chip bags.  Maybe it's the same thing on the inside of cans--I don't know.

Here's a tasty variation on Bacon Wrapped Water Chestnuts.  Contains some gatherer superfoods, but mostly O neutrals.  My family loved them.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1057

I made MelissaJ's Lemon Turkey http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1045
and Funkymuse's Kale and Rice Stirfry http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1051 recipes. I sub'd chard for the kale tho. I mixed them together. I mean, man was that good!!! Next time, I'll cook the turkey less time than in the recipe (I think between step 5 and 6, the turkey is supposed to be removed from the pan and added back in step 7  ) but other than that, both recipes are keepers for me!! Oh, wait, I hope FM sees this, I wanted to ask, are the cayenne and other spices in the Kale/Rice recipe supposed to be teaspoon and not Tablespoon? I know it says adjust spices to taste, but if it's meant to be Tablespoon, whoooooo, I'm just a sissy I guess.   

I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.

Quoted from Melissa_J

I think you're right, I usually move the turkey off the hot pan when I add the green beans...I'll have to fix that.

     This would also be good w/ chicken or fish, I'd bet. I love lemon, so this recipe goes a long way w/ me.

Inspired by Ribbit's http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1046
here's what I did today:

1/4C flax meal (ground in my coffee grinder)
1/4C millet flour (ground it in my coffee grinder)
Pinch each of cream of tartar and baking soda
1/8t Chilli powder
1/8t Powdered sesame seed
1/8t grated Parmesan cheese
1/8t Mixed herbs
2t Ghee
Salt to taste (be careful coz of the parmesan cheese)
Enough water

Mix all the dry stuff. Add ghee and mix well. Add water bit by bit till you have a batter of dropping consistency. Let the mixture sit for a while.

Grease parchment paper. Drop batter and make it into round circles like a cookie. I got about 6.

Oven setting: Hmmm, mine is an oven toaster, so make your own adjustments. Set to 180 deg C, and bake for 10 mins. Once the oven switched off, I took the tray out, flipped the cookies and stuck it back in the remaining heat. Took it out 10mins later and cooled it completely. Just had one, and it's very, very delicious.

For Hunters, that's a diamond, superfood ginger biscuit textured cookie. Now that's an idea-ginger biscuits, wow!

AC, that looks super. I might shake up the kitchen w/ that today.  

AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.

Quoted from Ribbit

AC, Ginger Cookies:
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817
They travel well too.

pun intended?  

Sounds great ladies..a must try..

Quoted from Ribbit

AC, Ginger Cookies:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?817

You can't eat just one.  Something about the strong molasses flavor is just fantastic (to those of us who love molasses).  I think I'll make some of these today.  I want to try them with fresh ginger root.

They travel well too.

Oh thanks Ribbit  !

I've added the recipe to the RC. http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1058

Quoted from italybound

AC, that looks super. I might shake up the kitchen w/ that today.  

It's really nice IB. And I'm no baker  . It goes well with a small piece of Manchego cheese and dates. Oh man!!!!

Quoted from italybound

pun intended?  

No....no pun intended and I still don't get it.  I'm usually pretty good with puns, but this one has me stumped.

Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?

Quoted from Ribbit

Oh. Do you mean "travel well" as in...AC lives on the other side of the earth?

no, I meant because ginger is used for car sickness....traveling.  

Here's a Pumpkin Dahl soup recipe..Uses Red Lentils..but you can sub another kind of lentil.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1061

Quoted from italybound

no, I meant because ginger is used for car sickness....traveling.  

Oh, it all makes sense to me now.  Thanks.

Attention everybody:  Melissa's Lemon Turkey is amazing.  We enjoyed it tonight over penne-shaped rice pasta (Tinkyada brand).  It was fantastic.  Next time I'll use turkey breast instead of the thigh (thighs fit in the budget but aren't very pretty).  Also, I'd like to try it with green peas instead of beans.  This would make a really nice company dish because it's pretty fast (compared to most of what I make), easy, wonderfully tasty, and you can't mess it up!

Quoted from Ribbit

Melissa's Lemon Turkey is amazing.!

Yes, it's really good. Made it for my company. She has requested that and Funkymouse's   Kale and Rice StirFry, not once but twice. Hats off to the two of you!!  

I'm making the Lemon Turkey and Kale/Rice Stir Fry for another lunch guest tomorrow. Yummmmmm, can't wait!!
I'm also making a recipe I got from Donna ......I'm sure she'll add it when she gets time. She got it from allrecipes.com and tweaked it. Here goes:  (my comments in blue)
Apple Cake in a Jar
2/3 cup Ghee
2 cups Raw sugar or 1 cup agave
4 eggs
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional to blood type)
1 1/2 teaspoons sea salt
2 teaspoons baking soda
3 cups spelt
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts

1.Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, and spices. Set aside.
2.Cream ghee and sweetener until fluffy. this doesn't get too fluffy if you use agave, but it's ok anyway   Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
3.Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. This means 45 minutes......I thought that was a long time to cook for a little jar, but you have to consider the depth of the batter Meanwhile, sterilize the lids and rings in boiling water.
4.As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. doesn't take long Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
5.Any uneaten opened jars of cake should be kept in refrigerator for up to a week.

I'm going to make this recipe again today but in a regular 9 x 13 pan. I'm also cutting the agave back to 1/2 to 3/4 C..... 1 C for me is way too sweet. Also I'm going to chunk up the apples some more. The apples from our tree are super good this year and I wanna taste them.    Hope you all enjoy this wonderful recipe Donna has been so gracious to pass along.

I'm thinking of using beef broth in my chicken soup recipe to give it a different flavor, possibly richer.

Any O's out there tried this?