Listen & Silent

Listen & Silent

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good food

My Favorite Breakfast Low Carbin’ it

My Favorite Breakfast Low Carbin’ it

I’m a fan of the easy breakfast, no matter what type of eating I’m doing at the time, with the exception of a Sunday morning late breakfast. I go all out for those.  Something that’s easy to cook in bulk and refrigerated to grab and […]

An Easy Sauce-Free Individual Pizza Pie

An Easy Sauce-Free Individual Pizza Pie

I’m hungry. I’m on Low Carb for the second day. I want PIZZA! Thanks to a great, inspiring Facebook Low-Carb/Keto group, I had this for lunch and am now just fine, thank you. You can take the carbs out of the girl, but you can’t […]

Ham & Cheese LC Breakfast Muffins

Ham & Cheese LC Breakfast Muffins

If you beat the eggs well, the muffins will be light and airy. Full of cheeses and ham and spinach (if you’d like), they are the perfect start to a perfect day. Make them ahead and heat them 2 minutes in the microwave in the […]

A Basic Southern Pie – Buttermilk

A Basic Southern Pie – Buttermilk

Believed to have originated in England, it was brought over to America by Southern settlers. Now, when we hear “buttermilk pie,” we instantly think of the South.  As easy as a homemade pie crust is to make, it’s one of the most difficult things to […]

Blueberry & Pineapple Dump Cake

Blueberry & Pineapple Dump Cake

Talk about easy! This cake is a favorite of mine since the 70s, yes the 1970s!  You can use any combination of canned, frozen or fresh fruit, any flavor of dry cake mix and top any way you’d like. A dump cake is just that-you […]

Southern Ham, Pasta & Pea Salad

Southern Ham, Pasta & Pea Salad

This is as Southern as it gets. A combo of two Southerner’s  favorites-creamy pea salad and creamy pasta salad, all rolled into one dish. Ham, eggs, herbs, onions (two kinds!) and more. Creamy and yummy and perfect for a side to sandwiches, roast, chicken or […]

Take Along Layered Salad

Take Along Layered Salad

A layered salad is the perfect thing to bring to a potluck or any gathering because you need to make it the night before and let it sit in the fridge overnight. The issue is that a layered salad is made to sit pretty in […]

Life in Motion

Life in Motion

Sometimes you get lucky enough to freeze time. Videos and photos are a wonderful way to do that, and I want to share some of my personal favorites of my life shared with loved ones. My Favorite Pics My Favorite Videos

Easy Skillet Italian Sausage, Peppers and Noodles

Easy Skillet Italian Sausage, Peppers and Noodles

The best recipes are made up as you go along. This one is no different.  I had some Italian sausage and wanted to make sausage and peppers, but the same old recipe with red sauce over angel hair just didn’t sound good to me tonight. […]

2017 – A Year in Food

2017 – A Year in Food

It’s now the second day of January, 2018, and the need to summarize 2017 in food stands before me.  Starbucks Unicorn Frappacino The Unicorn Frappuccino blended crème is made with a sweet dusting of pink powder, blended into a crème Frappuccino with mango syrup and […]

Good Luck Black Eyed Peas with Collard Greens

Good Luck Black Eyed Peas with Collard Greens

Everyone has their own way of cooking them. Me? I prefer using fresh beans and frozen collard greens. I also use smoked salt pork and bacon if I have it.  I soak my black eyed peas in water the night before. Then I change out […]

Tender Fall-Apart Chuck Roast

Tender Fall-Apart Chuck Roast

I’ve tried it in a slow cooker, and I’ve tried it in an oven. I’ve even tried it simmered on the stovetop, and one thing I know for sure is that sometimes a roast comes out tender and sometimes it doesn’t.  This is my foolproof […]

Eggnog Banana Quick Bread

Eggnog Banana Quick Bread

Welcome to 2018! A cold front came through Texas, and we stayed inside most of the New Year’s day. I spent it cooking and baking (is that the same thing? I don’t think so).  We had some eggnog leftover from the holidays, so I decided […]

German Dinner

German Dinner

When we lived in Maple Valley, Washington (a sleepy little suburb of Seattle more towards the mountain – Mt. Rainier, that is), our next door neighbors turned us on to the best German restaurant located in Black Diamond. It was down the road and around […]

White Lasagna

White Lasagna

One of my favorite dips is that spinach artichoke dip that so many people bring to parties. This recipe layers that into lasagna. Yes, it’s true.  You make it just like regular lasagna, but with rotisserie chicken instead of ground beef or sausage. The white […]

Soft Lemon Cookies

Soft Lemon Cookies

I worked for a health insurance company when I was 30, and the admin assistant brought these one day and changed my way of thinking about homemade cookies forever. They were so good, and when she told me they were made with only 3 ingredients-lemon […]

1940s Chocolate Candy

1940s Chocolate Candy

Before the creation of the microwave, the way to make candy was with a candy thermometer and a heavy saucepan.  Now I make this 1940 candy in the microwave because…why not! I love it because it has raisins in it and tastes somewhat like a […]

Date Nut Balls

Date Nut Balls

What would a Christmas be without recipes passed down from generation to generation?  This is one of those recipes-it’s a candy made of chopped dates, nuts, crispy rice cereal-all sticky and rolled in coconut. I mean, really. My favorite ultimate Christmas candy.  I start off […]

One Bowl Fudgy Brownies

One Bowl Fudgy Brownies

I’ve made these brownies since I was about 21, and believe me, that’s a looooong time! I’m a true fan of a brownie mix because I’ve always found that homemade brownie recipes that I’ve tried are never ever as good as a good box of […]

Individual Pot Pies

Individual Pot Pies

Nothing says “home” like a pot pie, and this recipe is for 8 little individual servings. They’re made in individual custard or small casserole dishes, or you could just make it in one large casserole dish, topping with all the biscuits.  I don’t personally like […]

Wild Rice Casserole

Wild Rice Casserole

Let me say that this is one of my favorite side dishes of all times. It can also easily be turned magically into a main dish by the simple addition of cooked chicken pieces-a great way to use up leftover chicken or turkey from a holiday […]

Peanut Marshmallow Fudge

Peanut Marshmallow Fudge

I started out by attempting to recreate one of my favorite candy bars – the PayDay.  I wanted to make that nougat in the center, followed by a caramel coating and covered entirely with peanuts. Sometimes when things don’t work out. I’m actually extremely grateful […]

James’ Favorite Simple Chocolate Fudge

James’ Favorite Simple Chocolate Fudge

This may very well be the simplest and fastest thing you have ever made in the kitchen. Because it only takes about 3 minutes! A can of sweetened condensed milk (I used Aldi brand-it costs half as much as the name brand and just as […]

Avalanche Candy

Avalanche Candy

av·a·lanche ˈavəˌlan(t)SH/ noun   1. a mass of snow, ice, and rocks falling rapidly down a mountainside. synonyms: snowslide   This is really the perfect definition of this candy because they really do look like little avalanches.  The best thing about this candy is how […]


Contest Cooking

Steel Your Heart Away Eggrolls

Steel Your Heart Away Eggrolls

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This was my alltime favorite contest to enter, to qualify and to win – Bob’s Red Mill. You may recognize Bob Moore from the label. The people were great, they treated us all very well, and the prize was SWEET! A trip for two to Scotland!  

Here’s Bob and me right after the cookoff. As you can see, he stole my heart.  Set in Milwaukee, Oregon, where BRM is headquartered (a small suburb of Portland), 3 of us finalists competed in a 30-minute cookoff for the chance to accompany the BRM Marketing Team to Scotland to compete in the World Porridge Competition, or Golden Spurtle. Hence the name, Spar for the Spurtle. 

FYI, a spurtle is a wooden utensil used to stir porridge the good old fashioned way. Here I am with my spurtle all wrapped in ribbon. 

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It was a comfy, cozy little cookoff full to the brim of onlookers. It took place at Bob’s Red Mill Store and Restaurant. br0gxpgcqaa6mwf

Here we are cooking our little hearts out. I was in awe of the oat brittle that the gentleman made to the right of me and also excited to cook next to the infamous Camilla Saulsbury, whose touch turns most things to gold. 

To be honest, I didn’t think I had a chance in the world to win, and I was happy to make it to the finals. My sweet husband, James, accompanied me, and a great time was had by all.  

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See the original recipe and article on the Bob’s Red Mill blog HERE. I called my recipe “Steel Your Heart Away Eggrolls” because I used Bob’s Red Mill Steel Cut Oats inside, along with a yummy homemade apple filling. 

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Once in Scotland, I made them for the judges, along with traditional 3 ingredient porridge (oats, water and salt). 

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Carrbridge, Scotland

 

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World Porridge Competition in Carrbridge

 

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CNN – oh boy! Cooking AND Talking-I was in heaven!

 

Steel Your Heart Away Eggrolls
Print
Ingredients
  1. 1 ½ quarts Peanut Oil
  2. 1 cup Bob’s Red Mill Steel Cut Oats
  3. 1 cup Unsweetened Coconut Milk
  4. ¾ cup Water
  5. 2 large Granny Smith Apples
  6. Juice of 1 Lemon
  7. 1 tsp Cinnamon
  8. 1/8 tsp Nutmeg
  9. 1/8 tsp Cloves
  10. 3/4 cup Light Brown Sugar, packed
  11. 2 Tbsp Pure Maple Syrup
  12. ¼ tsp Sea Salt
  13. 1/2 cup coarsely chopped Walnuts
  14. 1/2 cup Golden Raisins
  15. 12 Eggroll Wrappers
  16. ¼ cup Powdered Sugar
Instructions
  1. Soak oats in coconut milk and water in refrigerator overnight. Heat peanut oil in wok or large pot to 350 degrees, using a thermometer. Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.
  2. In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup. Bring to a boil, stirring, add salt and reduce heat to medium. Cook 10 minutes, uncovered, stirring occasionally.
  3. Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally. When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.
  4. With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides. Pull up bottom corner and snuggly cover filling. Bring each side corner over, and pat edges of remaining top corner with water. Roll to seal, making sure the end is tucked under. Repeat for remaining egg rolls.
  5. Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy. Drain well on paper towels. Repeat with remaining egg rolls. When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar. Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired. Makes 12
Paula Todora http://paulatodora.com/