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Saturday, December 17, 2011

I cannot Stress Again How wonderful this Company IS!!! :D

My Personal Note:
  I love this company you can purchase so many lovey Natural and Organic Products , allergen free!!!



Here is Note from them that i found on there Facebook page give you an idea of them and Below I posted there Website and there Facebook page!! :D ENJOY ALL!! :D I cant wait till I can order from them again!!! :D FROM FOOD PRODUCTS , COFFEE , NATURAL AND ORGANIC SYRUPS, NATURAL AND ORGANIC FOOD COLORINGS , TO PET SUPPLIES , SOAP MAKING , MOUTHWASH,OLIVES AND VEGETABLES , AND MANY MANY MORE!! :D

For years, Nature's Flavors has been a major online supplier of a wide variety of products with their roots in nature. We have gone through every hardship facing businesses and have learned from those experiences, and we've continually emerged as a better company every time - never to fall back into mistakes like many businesses do. We trust that you will find our customer service, standards, honesty, and most importantly, our products to be of superior quality.

Our Dedication to Customer Satisfaction
We recognize that our customers deserve nothing less than the ultimate amount of respect, honesty, and service, and we continually make improvements to our customer service to make our customers happier. If we make a mistake, if you think we could use some improvement in an area, or if you just want to pass on a compliment or a comment, don't hesitate to let us know! The Contact Us link in the bottom-right green box will give you the ability to tell us your thoughts in a matter of seconds.

More Contact Information
We have fast and fantastic customer service through e-mail, but sometimes e-mail just can't convey what you want to say in a normal letter or phone call. In these cases, you can always get a hold of our corporate office with the below information:

Mailing Address:
Nature's Flavors
833 N. Elm St.
Orange, CA 92867

Fax Number: 714-771-2424

Contact by Phone:
You may reach the corporate office during normal operating hours (9-5 PST, M-TH) by calling: (714) 744-3700

A Final Word
We are proud of our stellar performance as a rising corporation, and of the fact that most of our customers are word-of-mouth referrals from our large base of happy customers. We trust that you will enjoy every order that you place, and we look forward to hearing from you soon!

https://www.facebook.com/profile.php?id=1179649241&sk=info

http://www.naturesflavors.com/

Saturday, December 3, 2011

HomeMade mayo :)

Here is My Recipe for Homemade Mayo
* I use Duck eggs or Guinea  Eggs or Goose Eggs :)




JoAnna's Homemade Mayo
2 Duck Large Pasteurized Egg yolk  of Choice *Directions for pasteurization  is on my blog as well!  I use Mascovey Duck eggs they are the size of 3 chicken eggs.
RECIPE FOR THAT HERE how-to-pasturize-eggs

(pasteurize the egg and then use the egg yolk for the mayo and the white for another recipe..)
1 1/2 tsp of fresh Lemon Juice
1/4 Tsp of Dijon Mustard
1 tsp Raw, Unfiltered Apple Cider Vinegar
1/2 tsp salt and more to taste
3/4 cup of canola Oil (or grape seed and even olive oil works)

Combine Egg yolk, the lemon juice , mustard and vinegar and 1/2 tsp of salt in a medium bowl.  Whisk until blended until a golden yellow about 30 seconds ( I used my food processor).

Using 1/4th tsp measure and whisking constantly, add 1/4 cup of oil into the yolk mixture a few drops at at time, all this will take about 4 min. Gradually add remaining 1/2 cup of oil in a slow thin stream, whisking or pulsing if using your Cuisinart food processor with the bottom blade attachment. This should take about 8 min, the mixture should be nice and thick! Cover and Chill. Keep Refrigerated!
It will Keep 2 weeks in the Fridge.
if you stir a tablespoon of whey into your homemade mayonnaise, and leave it out of the fridge for about 7 hours, then refrigerate it, it will last for a couple of months.

COPYRIGHT AND ADVSORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2013 JoAnna L McGarvie

How to Pasturize Eggs.....

I love making my own mayo Using Ducks Eggs (or Guinea hen or goose) , And Also making Aoili and so forth but man Do I think its a good idea to pasteurize the eggs before using raw in a recipe YES!!! SO here is how you do it!!! :D

To pasteurize large eggs,
Its wise to place the eggs on the counter for 15 min or longer to bring them to room temperature to ensure they pasteurize evenly...
place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
Store in the refrigerator until needed or use right away.
Jumbo sized eggs need to 5 minutes in 140F water.
**Disclaimer: I feel compelled to mention that I cannot absolutely guarantee that this method is going to completely eliminate the 1 in 20,000 chance that an egg you have might have salmonella, although as long as your egg reaches the appropriate temperature, it should be effective.
This is a method that I, and many friends who are chefs/culinary professionals,  use to pasteurize our eggs when we need them. The vast majority of bacteria associated with an egg is found on the eggshell. The fresher your eggs are, the better they are. You can read more about egg safety here.
Naturally, I would recommend that anyone pregnant, etc. avoid raw eggs just to be on the safe side.

Gluten Free Dairy Free Free of MOST Allergen's and more ! Clam Chowder (New England) with a Vegan Version of Creamy Corn Veggie Chowder

Consuming this soup is like consuming heaven ...hahah its really really good and so comforting!!! Definitely  do not feel like Im missing out on a thing this is definitely  a family favorite! And its loaded with Clams!!!
Taste just like the REAL REAL DAIRY AND BUTTER LOADED Floured Clam chowder we all grew up with !! :D
****



Gluten Free, Dairy Free Allergen Free Clam Chowder (New England Style)
(this makes about 2 quarts)
1 Can of SeaWatch Brand Chopped Sea Clams ( I used there huge can from Costco, 51 oz.) (Reserve the Clam Juice!)
1 8oz. Bottle of Clam Juice I used (Snow's all natural)
2 Bacon Slices, minced
1 medium Onion
2 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end ).

6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)

To Prepare:
Drain the Clam Juice into a measuring cup or bowl and the bottle of Clam Juice It should equal out to 4 cups if i recall correctly lol ....

Cook the mixed Bacon in your soup pot, on medium heat until lightly crisped, about 8 min.
Add the Onion and Celery and cook stirring occasionally until the onions are translucent , about 5 to 7 min. Add the gluten free Flour Mix and cook over low heat, stirring with a wooden soup for 3to4 min.

Whisk in the Clam Juice, bring to a simmer and cook for 5 min, dont forget to stir occasionally. The Liquid should start to thicken up , add the bay leaf and the fresh thyme.

Add the potatoes and simmer until tender around 15 min or so.

Meanwhile place the clams and the coconut milks, in a saucepan on low heat for about 5-8 min.

When the potatoes are tender add the clams and coconut mixture, simmer on med low or med for 1-2 min, DO NOT BOIL!
*If the Mixture is not think enough for you, then just add a Tab of cornstarch or arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D

Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!

Gluten free, Allergen Free  Vegan Corn Veggie Chowder
** IMAGE COMING SOON
6 1/2 Cups of vegetable Stock  6 Ears of fresh corn ( cut them off and add to soup when u add the veggies :)
1 1/2 cups of chopped Carrots
1 cup of chopped Celery Root

1 medium Onion, Chopped finely
4 Stalks of Celery cut into uniformed pieces
3Tab of My gluten Free Fool Proof Mix (either one of mine will work)
2 Bay Leaves
1/2 tsp of Fresh Thyme Leaves
3 Cloves of garlic Finely Minced
1 pound of potatoes, peeled and minced
2 Cups of Coconut Milk (Like Silk or So Delicious)
1 Can of Coconut Milk (I like to use this along with the milk from the carton for the thicker cream and more of a nuttier coconut taste )
( to Note if allergic to Coconut use your milk of choice it may need to be thickened up a wee bit more at the end ).

6 tablespoons of Dry Sherry (or adjust to your taste, if you don't want to use alcohol leave it out)
Salt & Pepper to Taste
Franks Red Hot Sauce or Tabasco to Taste
Gluten Free Worcestershire Sauce ( I use wizards brand Organic GF/CF Vegan Worcestershire)

To Prepare:
Place 3 Tab of Olive oil or Coconut Oil in a medium size skillet , add your onions and garlic , and as the flavors come out add your veggies :) give them a quick sweat for about 3 min , then add your Veggie Stock and turn to Medium Low heat until the veggies are cooked BUT NOT mushy !
On Low heat ... add your thickener :)
add a Tab of cornstarch or arrowroot with 5 tab of COLD water and stir into the chowder, should thicken up allot more for you! :D

Stir in the Sherry if using, Season to taste with salt and pepper, and if using Tabasco or franks red hot sauce and the Worcestershire Sauce . Serve and Enjoy.
*Another tip let your guests use the hot sauce and Worcestershire at the table so they can use what they like in the chowder!






,My Gluten Free Dinner Rolls that are posted on my Blog are PERFECT WITH THESE!! :D
* Make this a vegan Chowder By adding Freshly cooked Corn from the Cobb and omitting the clams and clam juice and add 4 cups of Vegetable Stock! :D
Copyrighted 2009-2014 JoAnna L McGarvie



JoAnna's Gluten Free Allergen Free Dinner Rolls in less than an hour! :D




Hello All, I am finally posting my gluten free Dinner rolls ready in less than an hour!! They are a regular stand-by in our house and so delicious and nummy! :) Beleive me it took many trials and errors to get this just right so please enjoy and remember my recipes are copyrighted! :) thank u!! :D

These can also be Yeast Free and Vegan is you wish :D

Gluten Free Allergen Free Dinner Rolls Ready in less than an hour!

2 Large Eggs of choice at room temperature...or Egg re placer (I use Engery-Foods)
1 cup of Plain (u can use vanilla if its all u have with good results) Coconut Yogurt OR Yogurt of your Choice :D I use my My 24-hour Probiotic Yogurt :)
3 Tablespoons of warm coconut milk or warm water
1/4 cup of grape seed oil (or oil of choice)
1 Tsp of Rice Vinegar
2 Cups of ONE  MY GLUTEN FREE FLOUR MIXES
1/2 tsp of baking soda
1 1/2 tsp of baking powder
1tsp cream of tartar
3 Tab of coconut sugar or sweetener of choice
1/2 tsp of salt
2 tsp of xanthum or guar gum
2 tsp yeast (optional).


1. Preheat Oven to 350 degrees, grease muffin cups.
2. Mix First 4 Ingredients together in a medium bowl until well combined.
3.In the bowl of your stand mixer Mix the remainder ingredients, then on low speed add the wet ingredients.
4. Using an oiled ice cream scoop (i use my good size one not my small one) distribute the dough evenly among the oiled muffin cups. Immediately place the pan in the oven and bake for 35 to 45 min until done, check with a toothpick if the toothpick comes out clean then they are done! Remove from oven and let sit for 5 min Before serving and Enjoy!! :D :D
COPYRIGHT AND ADVISORY
COPYRIGHTED: JoAnnaGlutenFreeChef&HealthEnthusiast All images & content are copyright protected. Please do not use my images without prior permission or posts. ALWAYS link back to my blog. NEVER COPY AND PASTE. There is a SHARE Button to share posts and recipes , or Share directly from the link, Thank you.
2009-2014 JoAnna L McGarvie



2009-2014 JoAnna L McGarvie