Espresso Kahlua Brownies- Gluten and Lactose Free and AWESOME!
Posted: June 3, 2012 Filed under: Food and it's Impact on Our Health 2 CommentsA chewy brownie with an intense coffee flavor.
1/2 cup unsalted butter, cut into pieces
2 cups unsweetened chocolate, chopped (or use chips, Ghirardelli makes a great dark chocolate chip)
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlua or other coffee-flavored liqueur
3/4 cup tapioca flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlua until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
Basic Brownies
Makes 9 brownies
1/2 cup unsalted butter
2 cups dark chocolate
1/3 cup rice flour
1/3 cup tapioca flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1. Adjust oven rack to center position and heat oven to 350 degrees. Melt butter and chocolate together in a medium saucepan set over simmering water or in a bowl in a microwave on medium power; set aside to cool.
2. Measure flour, baking powder, and salt into a small bowl and whisk briefly to combine; set aside.
3. Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold in flour mixture (and nuts) until just combined.
4. Pour batter into greased 8-inch square pan pan, 2 inches deep; bake at 350 degrees until toothpick inserted halfway between center and edge of pan comes out with a few fudgy crumbs, about 20 minutes. If batter coats toothpick, return pan to oven and bake 2 to 4 minutes more. Cool brownies completely in pan set on a wire rack. Cut into squares and serve. (Pan can be wrapped in plastic, then foil, for up to 2 days — to preserve moistness, cut and remove brownies only as needed.)
Variations- I use dried cherries soaked in Garn Marnier in the brownies sometimes.
Which Green Choice is Better- Lighters or Matches?
Posted: June 2, 2012 Filed under: Non-Toxic Choices Leave a commentMy son and I were discussing whether lighters or matches were a greener choice. It came up at a party we had the other night and people were divided on which choice was greener.
We recently stopped buying disposable lighters because of the plastic involved and my abhorrence for anything disposable. We had switched to kitchen matches for lighting candles and/or the grill. A friend pointed out that matches has fairly toxic because of all the chemicals used to make them.
This picture of a baby bird that had ingested a lighter did it for me-
After seeing photos like these of baby albatross chicks who’ve ingested plastic lighters, I decided that would never buy another one of those things.
Detail of photo from the series Midway: Message from the Gyre by Chris Jordan
Albatross chicks on Midway Island, thousands of miles from civilization, swallow plastic bottle caps, plastic toys, and plastic lighters. And even if plastic lighters don’t end up inside an unsuspecting animal, they’ll still wind up lasting forever in a landfill.
Here’s what I found out about wooden matches; The wood comes from Aspen or poplar and is impregnated with ammonium phosphate and paraffin wax…. The heads are a mixture of potassium chlorate with animal glue together with inert materials to moderate combustion and minor amounts of red amorphous phosphorus and colorants.
I also learned from Wikipedia that “The striking surface is composed of typically 25% powdered glass, 50% red phosphorus, 5% neutralizer, 4% carbon black and 16% binder….”
Sounds like an awful lot of chemicals compared to butane. So much for that being a better choice.
So I dove in and researched the issue. I reached the decision that neither wooden matches or a disposable lighter were the answer. Cardboard, book matches are too small, hard to use and still come packaged in plastic.
I decided that a refillable lighter was the way I would go! I already use only beeswax candles and oil burners for lanterns, so considering that I would use a lighter mostly for lighting candles and lanterns, and for camping, this is what I will get!
IMCO Lighters– IMCO is the second oldest operational lighter manufacturer in the world, second only to Ronson in the USA. In 1907 Vienna, Julius Meister founded the Austrian button and hardware factory Julius Meister & Co. “IMCO” was created from these initials. The factory initially mainly produced buttons for the military. After WW I, there was no longer a demand for these and so, from 1918 onwards, IMCO switched to the production of cigarette lighters. In the early days, these were made of empty cartridge cases. The shape of the cartridges could still be seen in the forms of the early IMCO lighters. The first IMCO lighter was developed between 1918 and 1919 and in 1922 the first patent was registered, No. 89538. Since then, around 70 different lighters have been developed and sold worldwide. The Austrian lighter industry entered the 20th century as market leader, for the flint lighter (“Auermet”) was also created by the Austrian Auer von Welsbach. Among the enormous number of firms operating today, there are sadly now only two providing Austrian quality in the sector.
IMCO Lighters Original Designs
Windproof Lighters with adjustable flame
The windscreens on the Super Triplex help light up on a windy day. Light them without touching a spark wheel. The Juniors and still work great outdoors since the base of the flame is protected. Great for camping, hiking, lighting cookstoves, pipes, grills, candles, etc. These are affordable and the only thing I will need to ever buy again will be lighter fluid and flints!
The IMCO is the one I will go with as I like their choices, durability and history!
The Main Reason to LOWER Your Carb Intake
Posted: June 1, 2012 Filed under: Food and it's Impact on Our Health Leave a commentFrom Healthline.com
For those of you who haven’t given up soft drinks, who eat a vegetarian grain based diet, who have a sweet tooth, who feed their children and babies fruit juices on a regular basis…look at these statistics.
Peppersmith Makes Chewing Gum Without Plastic
Posted: May 31, 2012 Filed under: Non-Toxic Choices Leave a commentFrom My Plastic Free Life

Most chewing gum is made from plastic. Don’t believe me? Read the details in my 2010 post “Chewing on Plastic? Yum.” Even “natural” chewing gums like Glee, which is made with natural chicle, also contain plastic. And the few brands that seem not to contain plastic often come packaged in a plastic bottle or plastic blister pack. Thankfully, I’m not much of a gum chewer. But I know plenty of people who are (including the love of my life), so I was super excited to learn about Peppersmith plastic-free natural chewing gum!
They offer gum and mints in packaging with NO PLASTIC!!
Crab Tabouli with Quinoa
Posted: May 30, 2012 Filed under: Food and it's Impact on Our Health 1 CommentI demonstrated this dish in cooking class one night and my students took one look at the recipe and said they would never make it; too many ingredients!. But after tasting it they agreed that this dish was REALLY worth the effort!!
Serves 4
1 cup quinoa
3 cup boiling water
1 tart apple2 Roma tomatoes- diced small
1 medium cucumber- diced small
3 whole scallions- sliced thin on diagonal
1 yellow tomato- small diced
2 Tablespoons chopped spearmint
2 Tablespoons chopped basil
1/3 cup sliced black olives
1/2 cup fresh mayonnaise
2 Tablespoons lemon juice
1 pound lump crabmeat
salt and pepper
1) Toast quinoa on stovetop, in heavy skillet, shaking pan, until lightly browned. transfer to a bowl, pour in boiling water, cover tightly and let sit for about and hour. Or you can simmer on low until liquid is completely absorbed. Drain and cool.
2) Combine all ingredients except crab. fold in crab and season to taste. Cover and refrigerate for 2-4 hours.
US Bottled Water Sales Hit New Record High in 2011
Posted: May 30, 2012 Filed under: Non-Toxic Choices Leave a commentThe debate we ought to be having; How did we come to think that plastic waste-creating individual portions of water that we have to purchase every time we’re thirsty in public became a reasonable, acceptable alternative to clean, efficient public supply of water in every building in every town and city in the nation?
After serious declines in 2008 and 2009 bottled water sales in the United States have bounced back, in a serious way, hitting a new record high in volume in 2011.
New figures from the the Beverage Marketing Corp. (h/t National Geographic) show that bottled water sales were up 4.1% last year, versus just a 0.9% increase in bottled drink sales in general.
In 2011 Americans purchased 9.1 billion gallons of bottled water. Per capita consumption reached a new peak of 29.2 gallons (it was 18.2 gallons per person about a decade ago). The overwhelming majority (96%) of bottled water purchased in the US came from domestic sources.
All of that water didn’t add up to record sales however, as the major bottled water companies have been cutting prices through the Great Recession. 2011 revenue hit $21.7 billion, below the still record high of 2007.
The US remains the largest consumer of bottled water in the world, with China and Mexico in the second and third spots.
Quick Orange Peel Vinegar Cleaner
Posted: May 29, 2012 Filed under: Non-Toxic Choices 2 Comments
From Homesteading and Survivalism Store
Orange peels, vinegar in a quart jar, let sit for 10 days or so…strain out the liquid and use as an all-purpose cleaner. Easy, cheap, natural, smells good
7 Common Grilled Chicken Mistakes
Posted: May 29, 2012 Filed under: In The Kitchen with Millie- How To's 2 CommentsAnd 10 Awesome Recipes!
Photograph by Marcus Nilsson
From Bon Appetit
Even though it’s a cookout classic, chicken can be tough to get right on the grill. How do you know when it’s done? When should you slather on sauce? What temperature should you cook it at? We consulted the good people of the BA Test Kitchen for solutions to the most common mistakes people make. Read on to crown yourself the king or queen of chicken on barbie. –Danielle Walsh
Not Starting with a Good Bird
It should be antibiotic and hormone free at the very least. If the yardstrutter was raised right, then chances are that it will taste good.
Forgetting the Seasoning
Make sure you sprinkle it with salt and pepper before you throw it on the grill.
Cooking it at Too High a Temperature
If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the best temperature on a charcoal grill, and medium on a gas grill. This way, you’ll crisp the skin and avoid flare-ups.
Drying Out Skinless, Boneless Chicken
Dark meat on the bone is more flavorful and will stay juicier on the grill. But if you’re cooking skinless, boneless chicken breasts, cook them on medium for a charcoal grill and medium high for a gas grill. Just watch it carefully and take it off a minute before it’s cooked through (the heat will carry-over the cooking as it rests).
Not Keeping an Eye On It
You’ll notice as you cook that some areas on your grill brown the food faster than others. You have to move the chicken around and turn it until the pieces are cooked evenly. You can tell the cool spots by putting your hand over the grill. It’s also ideal to set up for a two-zone fire (on a charcoal grill, push coals over to one side, or on a gas grill, keep one burner turned off) so there’s a definite cool area to move the chicken to if the skin is cooking too fast before the flesh is finished.
Not Using a Meat Thermometer
It’s the most precise way of telling if the chicken is done. The perfect internal temperature is 165 degrees for dark meat, 160 degrees for white. If you don’t have an instant-read thermometer, you can always do a little cut into the middle to check that it’s just about opaque in the center. With bone-in pieces, if you insert a small knife to the bone and juices run clear, you are good. If they are still pink, let it go a little longer.
Slathering On the Sauce Too Soon
Baste last! Apply any sugary glazes towards the end of cooking. Put it on too soon and it will burn.
–Hunter Lewis and Janet McCracken
Now get grillin’. HERE are ten of our favorite grilled chicken recipes.
5 Smokin’ Hot Salmon Dishes
Posted: May 29, 2012 Filed under: Food and it's Impact on Our Health Leave a comment
From Bon Appetit
She’s a pretty good looking fish to start with, salmon. But when you gussy her up with flecks of green herbs or branches of pearl-sized cherry tomatoes, she becomes a showstopper. Here are five recipes that fall under that category, from a simple poached version lying on a lush bed of greens to a grilled salmon steak with a blueberry pan sauce that’s easy both on time and on the eyes.
Slow-Roasted Salmon with Cherry Tomatoes and Couscous
Poached Salmon with Avocado Sauce
Salmon Steaks with Spicy Tomato Sauce
Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto
Grilled Salmon with Quick Blueberry Pan Sauce
Massachusetts To Ban the Trashing of Commercial Food Waste
Posted: May 29, 2012 Filed under: Food and it's Impact on Our Health, Going Green; How and Why..., Non-Toxic Choices Leave a comment
From Bon Appetit
Last week, a biased but fairly thorough analysis revealed that Massachusetts is the best state in the nation. Even if the weather can get a little miserable, the Bay State tops (or is at least close to topping) the charts in education, health, and wealth, and recently pushed California out of its number one spot as America’s most energy-efficient state.
And it looks like it’s going to keep that energy-efficient crown for a while. Starting in 2014, large institutions including hotels and restaurants are going to be banned from throwing away their leftover food. Instead, the food waste will go to composting sites and specially-designed treatment plants to convert the scraps into energy, heat, and fertilizer.
The specially-designed plants use bacteria to break down the leftovers into methane, which is then burned like natural gas to make electricity. This kind of system is already in place in parts of Europe, and state officials hope to expand it to home and small restaurant waste, too.
Expect the rest of the country to catch up to the Best State in a couple of decades.
[via Slate, Boston]

