Rolled oats and more granola May 3/14

5 cups rolled large oats
4 cups rolled rye flakes
1/2 cup golden flax seeds
3 1/2 cups sunflower seeds unroasted
2 cups buckwheat
1 1/2 cups raw sesame seeds
1/2 cup steel cut oats
1 cup unsweetened shredded coconut

17 cups total
2 tsp salt
2 tsp cinnamon powder
dash cayenne pepper
1 cup vegetable oil
1 cup water
1/2 cup total = jam 1/8 cup+ 1/4 cup chocolate syrup, + 1/8 cup Aunt Jemima syrup
1 teaspoon heaping of Nutella clone

Bake 90 minutes at 250 degrees
stir every 30 minutes

After add raisins

Gerry Okimi
Turf King Hamilton Halton Haldimand
95 Hempstead Dr Unit 14, Hamilton ON L8W 2Y6
905.318.6677
Website: http://www.turf-king.ca/
Email: hamilton@turf-king.ca
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Cookinotti or was that naughty cook- 110 calories per Tbsp same as the Nutella clone but more than peanut butter at 90 calories

None if which say to refrigerate after opening

In fact the hazelnut spread says not to refrigerate

Gerry Okimi
Turf King Hamilton Halton Haldimand
95 Hempstead Dr Unit 14, Hamilton ON L8W 2Y6
905.318.6677
Website: http://www.turf-king.ca/
Email: hamilton@turf-king.ca
Signup for our newsletter http://on.fb.me/TK-signup

BLOG:  www.turfkinghamilton.blogspot.com

http://twitter.com/turfkingofgreen

Facebook  http://www.facebook.com/TurfKingHamilton 

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Insoles from Canada blooms

Rosemary's Macaroni & Cheese (big batch)

2 900 gram packages of elbow macaroni
optional- about a tablespoon of salt in water
Cook pasta in large pot until firm but tender
Drain and rinse with cold water

20 cups water
3 cups skim milk powder
2 cups corn starch
1 cup of Bulk Barn Vegetarian chicken soup base
salt to taste
4 packages (500 grams) of cheddar cheese (she prefers old)- grate up into shredded cheese

Bring water to a boil, add milk powder and stir in
Turn heat to very low so that it doesn't stick
Stir constantly to prevent burning or sticking
Add just enough water to dissolve corn starch.
Pour into pot but keep stirring with a whisk
Stir in chicken soup base as a seasoning, stir frequently to prevent lumps

Stir in 2 and half packages of the grated cheese, keep stirring until cheese melts, stir constantly

in lightly greased pans put pasta
Used about 5 to 6 pans equivalent to 9 by 13 inches

pour sauce over making sure it goes all the way through
top with balance of shredded cheese.

bake for 45-60 minutes at 350 F until cheese on top is melted and golden brown
Remove and let set for 5-10 minutes
Serve (or freeze for later)

see updated recipe at http://adventurouscuisine.blogspot.ca/2015/03/updated-macroni-and-cheese-recipe.html



Macaroni & Squeese                                                            Macaroni & Squeese

Ingredients                                                                            Ingredients x 8 recipes

▢2 tablespoons butter/margarine/oil                                   1 cup butter/margarine/oil

▢½ red onion, sliced                                                           4 onions, sliced

▢salt and pepper, to taste                                                    salt and pepper, to taste  

▢2 cups water                                                                     8 cups vegetable broth(less if low water pot)

▢2 cups vegetable broth, unsalted                                      8 cups vegetable broth(less if low water pot)  

▢400 grams butternut squash, peeled/cubed                      3200 grams butternut squash, peeled/cubed 

▢250 grams pasta, I used Mafalda Corta                           2 x 900 grams pasta, I use elbows

▢1 cup cheddar cheese                                                       8 cups cheddar cheese

Instructions 

Peel and cut a red onion in half, cut it lengthwise into slices. In a pan on the stove, add the butter and onions. Sauté the onions in the butter on medium heat until softened. Add a pinch of salt and pepper to taste. Take it off the heat.

Peel the butternut squash, cut off the ends and cut it in half. Scoop out the seeds, cut each halve down the middle and cube it. You can cut the squash anyway you like as it will be boiled and blended into the sauce regardless.

Take a pot and fill it with water and broth. You can also use all water or all vegetable broth as this recipe is very versatile. Let it come to a boil and add in the cubed squash. Boil until fork tender.

With a slotted spoon take out the squash and add it to a blender with the sautéed onions and butter. Grate the cheese, and add it in with a ladle of the squash broth. Blend until smooth. You can adjust how thin or thick you like it by adjusting the broth. Taste and adjust for salt.

In the meantime, boil the pasta as per the package directions. I like to boil mine in boiling salted water until al-dente. Once cooked, strain the pasta. Add the pasta into a dish and pour the sauce on top. Mix and enjoy!

Granola Cleanup

had some odds and ends of granola ingredients that needed to be used up
could have used different ingredients- but this is what was available

made 2 batches- there was too much for one batch
ingredients per each batch
2 1/4 cups spelt flakes
2 cups rye flakes
2 3/4 cups oat bran
1 cup wheat germ
1 cup ground flax
3/4 cup quinoa seeds
1 1/4 cup 12 grain cereal
1/2 cup steel cut oats
3/4 cup buckwheat
1/2 cup flax seeds
3/8 cup pumpkin seeds
1 1/4 cup sunflower seeds
3/8 cup chia seeds
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/2 cup sliced almonds

about 16 cups total
2 tsp salt
2 Tbsp Artificial vanilla extract
2 tsp cinnamon
1 cup oil
1 cup water
250 ml jam
a squirt or two of syrup from fridge
a tablespoon of banana caramel sauce to empty the bottle.

mixed all together,
spread on 3 cookie sheet sprayed with Pam or similar

Bake in oven 250 F for 90 minutes, stirring and changing racks after each 30 minutes

let cool
added raisins- 2 cups


lots of small seeds- little different from granolas with a lot of rolled oats
tasty- not overly sweet, could have used more sweetener

Hot chilli peppers

Misto oil sprayer

Directions 
1. Fill only halfway 1/2 cup (118 ml ).
(space needed for pressure)
2. Replace and tighten white screw cap.
Set Misto on counter.
3) Pump top cap 10 times or until it resists.
4) Remove top cap before spraying.
At lull pressure, Misto will spray for about
15 seconds before needing to be pumped again.
After use, replace top cap.
• Wash with hot, soaps water 
• MISTO can be used with any oil, vinegar or lemon oirlime juice (not included).
Oil not included. 

WASHING INSTRUCTIONS
DO NOT PUT IN DISHWASHER.
To clean, fill bottle halfway with hot tap water
and add one drop of liquid detergent.
Pump 15 times and then spray tor 15 seconds
To rinse. repeat the sequence above with fresh hot water. It is recommended you clean your MISTO every 6 to 8 weeks. 

Imported by costco Canada

Manufactured under license by 
Lifetime Brands, Inc., 1000 Stewart Avenue. Garden City, NY 11530

Made in China 

Liquid motion inc

Patent WO 91/01259 92/22477

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