Reminder about your invitation from Alaina Larsen

This is a reminder that on June 4, Alaina Larsen sent you an invitation to become part of their professional network at LinkedIn. Accept Alaina Larsen's Invitation On June 4, Alaina Larsen wrote: > To: Kitchen Blog [alainalarsen.kitchen@blogger.com] > From: Alaina Larsen [alaina@capturemevideo.com] > Subject: Invitation to connect on LinkedIn > Kitchen, > > I'd like to add you to my professional network on LinkedIn. > > - Alaina You are receiving Reminder emails for pending invitations. Unsubscribe. © 2012 LinkedIn Corporation. 2029 Stierlin Ct, Mountain View, CA 94043, USA.

Reminder about your invitation from Alaina Larsen

This is a reminder that on June 4, Alaina Larsen sent you an invitation to become part of their professional network at LinkedIn. Accept Alaina Larsen's Invitation On June 4, Alaina Larsen wrote: > To: Kitchen Blog [alainalarsen.kitchen@blogger.com] > From: Alaina Larsen [alaina@capturemevideo.com] > Subject: Invitation to connect on LinkedIn > Kitchen, > > I'd like to add you to my professional network on LinkedIn. > > - Alaina You are receiving Reminder emails for pending invitations. Unsubscribe. © 2012 LinkedIn Corporation. 2029 Stierlin Ct, Mountain View, CA 94043, USA.

Invitation to connect on LinkedIn

From Alaina Larsen Founder at Capture Me Videography Greater Seattle Area Kitchen, I'd like to add you to my professional network on LinkedIn. - Alaina Confirm that you know Alaina You are receiving Invitation to Connect emails. Unsubscribe © 2012, LinkedIn Corporation. 2029 Stierlin Ct. Mountain View, CA 94043, USA

Tucano's Brazillian Limeade

Ingredients

4 juicy limes, with thin skins
1 cup sugar
6 cups cold water
6 tablespoons sweetened condensed milk

Preparation

1. Mix cold water and sugar until dissolved, set in a fridge to chill.


2. Wash limes thoroughly, then cut the ends off and into eight sections.


3. Place half the limes in a blender, along with half the sugar-water, and pulse until blended.


4. Strain the liquid into a pitcher using a fine mesh strainer. Discard the pulp.


5. Repeat with the remaining limes and sugar-water.


6. Add sweetened condensed milk.


7. Serve immediately with ice.

Serves 4

Natural Sugar Chocolate Cake

Wow, I was so impressed with this cake, that I decided I will never again make a cake from a box. It tastes just like a typical chocolate cake, only it's a little less sweet and a lot more nutritious. Sucanat is a very good sweetener for this dessert as the cocoa powder completely hides its slight molasses flavor. I hope you enjoy this perfectly delectable, naturally nutritous alternative to curb those chocolate cravings.

Ingredients

1 2/3 cups whole-wheat flour
3/4 cup Sucanat (or date "sugar")
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
1 teaspoon natural vanilla extract

Preparation

Heat oven to 350°F. In an ungreased 8-inch baking dish, mix flour, Sucanat, cocoa powder, baking soda, and salt. Mix in remaining ingredients. Bake until a wooden toothpick inserted in the center comes out clean, about 35-40 minutes. Top with fresh strawberries for added sweetness. Serves 8-10 people.

Source: Gittleman, Ann L. "Whole-Wheat Crust." Get the Sugar Out: 501 Simple Ways to Cut the Sugar Out of Any Diet. New York: Three Rivers Press, 1996. 122.

Whole-Wheat Chicken & Garlic Pizza

Dough Ingredients

¾ cup warm water
1 package quick-rising yeast
½ teaspoon sugar
1 scant cup whole-wheat flour
1 cup unbleached all-purpose flour
½ tablespoon vital wheat gluten flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil
2 tablespoons cornmeal, for sprinkling on stone

Toppings

2 small chicken breasts, thawed and chopped into 1/2 inch cubes
1 tablespoon olive oil
4 cloves garlic, chopped
1/2 bunch spinach, rinsed and chopped
1/2 cup classico alfredo sauce
1 cup mozzarella cheese
1 oz. sundried tomatoes

Preparation

1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit 10 minutes to dissolve yeast and begin processing.
2. Add whole-wheat flour, all-purpose flour, vital wheat gluten flour, salt, and olive oil. Run mixer on low speed until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.
3. Mix on low until the dough forms a ball and pulls away from the bowl. Then increase the speed to 2 and knead for just 1 minute more.
4. Transfer the dough to a lightly floured surface. Cover with a sheet of plastic wrap and let rest for 20 minutes before rolling. *
5. Meanwhile, preheat oven to 400°F, place a pizza stone on the lowest oven rack and prepare all toppings.
6. In a medium sized frying pan, cook chicken in olive oil for 5 minutes, add garlic and garlic powder and continue cooking until slightly browned, but not too dry. Rinse and chop fresh spinach.
7. Lightly flour your hands. Flatten the dough with your palms, then pick it up and hold it by the edge, rotating the dough in a circle. Lay the stretched dough on the floured surface. Roll the pizza, rotating a quarter turn after a couple rolls. Continue until you have a 12 to 13-inch circle.
8. Sprinkle hot pizza stone with coarse cornmeal and transfer dough to the stone. Quickly spread dough with alfredo sauce and top with half the mozzarella cheese, chicken, spinach, and remaining mozzarella.
9. Bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
10. Top with sundried tomatoes and serve.

*Or store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.