Heart & Soul Cooking And Crafting

1 1/2 cups farro 1 1/2 cups barley 1 cup all-purpose flour 3 extra large eggs 3 tblsp extra virgin olive oil 1 tbsp coarse sea salt 1 1/2 tblsp garlic powder 1 1/2 tblsp onion powder 1 tblsp black pepper 2 - 3 tblsp water 1} Toast the farro and barley in a dry saute pan until golden brown. 2} Spread the toasted grains on a cookie sheet and let cool completely. 3} Put cooled grains into food processor and grind until a smooth powder forms and then put through a fine mesh strainer to remove large bits. 4} Put the farro and barley flour into a large mixing bowl and add the rest of the ingredients. 5} Mix until a smooth dough forms. (add more flour if needed). 6} Place the dough into a plastic bag and refrigerate until ready to use. 7} Before using let sit until room temperature. Enjoy

7 extra large eggs 2 cups all-purpose flour sifted 1 1/2cups leftover mashed potatoes 1 bag frozen creamed corn warmed ( or 1 can creamed corn & 1 can whole kernel corn) 1 1/2 cups half n half  1 1/2 tblsp baking powder 1 1/2 tsp coarse sea salt 1 tblsp black pepper 1 1/2 tblsp garlic powder 1 1/2 tblsp onion powder 1 1/2 tblsp extra virgin olive oil Mix all ingredients except flour until smooth. Add enough flour until batter is smooth and slightly thick. At this point you can use this mixture to make pancakes. To make the moufles use a muffin tin and place cupcake papers into it and spray them with cooking spray. Pour mixture into papers just until there is 1/4 inch paper showing at top. Bake in a 350 degree oven until a toothpick inserted in center comes out clean. Serve hot or luke warm with a hot cup of coffee or tea, These also make a great side dish with any meat, fish or seafood dish. Enjoy.

1 rack of pork ribs 2 racks of lamb ribs  Yellow mustard (or your favorite mustard) Herb & Spice rub. Herb &Spice rub: these are just a few of the things in the rub. I also added Italian herb mix, and coarse sea salt.  I used 1 1/2 tblsp of each. Mix these items together and set aside. For the ribs: Leave them in their original packaging. Put them in a large pot of water and add the sous vide machine. Put temp at 135 and cook the ribs for 12 hours. Removed from pot and put into an ice bath to stop the cooking process. Next romove from the plastic packaging and wipe dry with paper towels. Brush bothe sides of ribs with mustard and coat with the rub. Let sit at least  15 to 30 minutes. Now in a chimney prepare the coals for the grill. Once the coals are ready add to the grill and spread out. Clean grill grate and put the ribs on the grill. Flip every 15 minutes until the ribs are heated through and golden brown. Then remove from grill and cover with foil...