tag:blogger.com,1999:blog-37663415575546057882024-03-13T08:51:59.313-07:00Crossing the DelebearGeeky sewing, veggie-filled comfort food, and a sheepdog who likes kale more than sheepCrossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-3766341557554605788.post-39047214050262634962015-02-14T09:00:00.000-08:002015-02-14T09:00:01.194-08:00Tom Kha Ghai<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0cX_W4SDVSU/VNwMbI0lZgI/AAAAAAAAGUs/8QRpoee10IU/s1600/20150211_184314.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0cX_W4SDVSU/VNwMbI0lZgI/AAAAAAAAGUs/8QRpoee10IU/s1600/20150211_184314.jpg" height="640" width="360" /></a></div>
It's funny, I've never been a fan of coconut. It's probably the texture of dried coconut. We had those baby coconuts on a dessert on our honeymoon and I picked around them. However, over the last year or so, as we've had more pan-asian meals, the flavor has grown on me, in a subtle way. I'm not sure I'll ever be a fan of Almond Joy or Mounds (sometimes you feel like a nut, sometimes you don't...) but coconut milk with other flavors is nice. <br />
<br />
We've made Tom Kha Ghai a couple of times. We've finally tailored it to our tastes and food restrictions. It's nice and light and honestly I could just drink the broth and be happy.<br />
<br />
To make 6 or so servings you need:<br />
6 cups broth, <br />
1 stalk lemongrass bruised and chopped into 2" pieces<br />
3 kaffir lime leaves, torn<br />
4" ginger peeled and sliced <br />
1/2 onion, sliced<br />
1 T siracha or red curry<br />
1 can light coconut milk<br />
baby corn, cut into 1" pieces<br />
water chestnuts, sliced<br />
sugar snap peas, cut into 1/2-1" pieces<br />
broccoli, small florets<br />
cremini mushrooms, sliced<br />
carrots, thinly sliced<br />
fresh lime wedges<br />
<br />
1. In a pot simmer broth, lemongrass, kaffir lime leaves, ginger, and onion for 30 minutes then strain and discard the solids.<br />
2. Add the coconut milk and chili sauce and simmer for 5 minutes. <br />
3. For softer vegetables, add those for the last few minutes, or pour the broth over vegetables in a bowl for firmer vegetables.<br />
4. Serve with a squeeze of limeCrossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-56141918060131963082015-02-12T09:00:00.000-08:002015-02-12T09:00:01.315-08:00Citrus Chocolate Pear Pavlova<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mlogkGy-hoE/VNzGuoSLvQI/AAAAAAAAGVI/6Z-4L4xQM_U/s1600/20150211_203020_Richtone(HDR).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mlogkGy-hoE/VNzGuoSLvQI/AAAAAAAAGVI/6Z-4L4xQM_U/s1600/20150211_203020_Richtone(HDR).jpg" height="640" width="360" /></a></div>
Honey cooked pears, drizzled with a dark chocolate and orange glaze, crunchy almonds, and slightly tangy cream all in a marshmellow-y meringue nest. While DH's<a href="http://crossingthedelebear.blogspot.com/2014/10/turtle-cake.html"> birthday cake</a> was rich and delicious, I wanted something a little more complex for my quarter-century birthday.My favorite part was the meringue but then one cookie that I loved growing was what we called "Norwegian Kisses" (according to the internet, properly called "Pikekyss") so that's really not surprising. <b><span style="color: red;"> </span></b><br />
<br />
I have no idea how to make this vegan. The filling can be used as a light cake topping or even on pancakes or oatmeal for a vegan dessert. Might be nice on an angel cake. We ended up eating a 1/4 of this the night I made it and then crumbled
the rest up for icebox cake. I think quartering it would be an excellent
non-traditional Valentine's Day dessert (add some raspberries if you
really want red in there.) The cream, keeping with the rest of the pile, is not your traditional lightly sweetened whipped cream. We took a lightly sweetened cream and cut it with Greek yogurt for some tang. DH was a little skeptical but he came around. I suppose you could just stick with the lightly sweetened cream if you really don't want the yogurt. <br />
<br />
Note, this is not a <i>quick</i> dessert. But you can let it cool in the oven overnight/during the day if you are planning a party. The toppings keep in the fridge so you can prepare this the night before, clean up the dishes and just let them warm up to room temp while eating dinner. <br />
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Glaze is barely adapted from Fran Costigan's <a href="http://francostigan.com/blog/virtual-vegan-potluck-chocolate-orange-and-almond-olive-oil-cake/">Chocolate Orange and Almond Olive Oil Cake </a><br />
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4 egg whites <br />
1/2 teaspoon cream of tartar <br />
1 cup superfine sugar <br />
1 tablespoon cornstarch <br />
1/2 teaspoon vanilla extract<br />
¾ C cream + 1 t sugar (or 1 1/2 C prewhipped topping)<br />
¾ C Greek yogurt<br />
2 baking pears<br />
2 T butter<br />
2 T honey<br />
3 T sliced or slivered almonds, toasted<br />
2 t orange zest<br />
1/4 C orange juice (unsweetened but really just use the juice from the orange you just zested)<br />
2 oz dark chocolate, finely chopped<br />
1 t good olive oil (something you like the taste of)<br />
vanilla extract<br />
fine grain salt</div>
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<br /></div>
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1. Preheat oven to 250 F and line a flat baking sheet with a silicone mat or parchment paper </div>
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2. Combine egg whites and a pinch of salt in a clean bowl and whisk until foamy</div>
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3. Add cream of tartar and whisk until soft peaks form</div>
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4. Add sugar, one tablespoon at a time, and whisk until stiff peaks form and the mixture is shiny. When pressed between two fingers, it should not feel gritty, if it does continue to beat. </div>
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5. Fold in the cornstarch and vanilla extract</div>
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6. Spoon or pipe meringue onto a prepared sheet into a nest. Allow room between the meringue and the edge of the pan for expansion</div>
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7. Bake for around 1:15. If the meringue browns too much early, lower the temperature by 25. The pavlova is done when lightly browned. Let it cool completely in a closed oven to prevent it from cracking. Cool air from outside the oven will crack it so do not open the oven unnecessarily. </div>
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8. Chop the pears and combine with almonds, honey, and butter in a saucepan. Add a dash of vanilla extract if desired. Cook over low heat until the pears are very soft. Strain, setting aside the solids and cook the liquid down to a syrup. Store in an airtight container until ready to assemble. </div>
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9. If using cream, whisk it with the sugar until it holds it shape. Combine yogurt and cream by folding together. </div>
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10. Heat the zest, juice, and chocolate over very low heat until the chocolate begins to melt. Remove from heat until completely melted then stir in oil, dash vanilla, and a pinch salt. Let cool until it thickens then store in an airtight container. </div>
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<i>To Assemble:</i> Mound cream in the bowl of the meringue. Top with the pear almond mixture then drizzles with chocolate glaze. </div>
Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-26296718214048577782015-02-09T08:40:00.000-08:002015-02-09T08:40:00.071-08:00Snickerdoodle Granola<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ks3-7CLDo00/VNY-Rep5JQI/AAAAAAAAGHo/Z13WLZpDxm4/s1600/20150207_084920.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Ks3-7CLDo00/VNY-Rep5JQI/AAAAAAAAGHo/Z13WLZpDxm4/s1600/20150207_084920.jpg" height="640" width="360" /></a></div>
I could have sworn I posted a granola recipe before, but I can't find it, of course. I had a craving for snickerdoodles and baked apples the other night, but being that DH and I are trying to get back on track with healthier habits (cold weather+ a lot of food holidays+ constant trade off of illness = lazy couple) that wasn't such a great idea. Instead I tossed a chopped apple in the skillet I used to make this with a little bit more cinnamon and made this recipe. A much better decision.<br />
<br />
Like my <a href="http://crossingthedelebear.blogspot.com/2014/12/its-start-oatmeal.html">oatmeal</a>, this is a good basic granola. Add some cocoa powder for Mexican hot chocolate oatmeal, add more dried fruit for a trail mix granola, candied ginger and dried carrot and pineapple for a carrot cake granola (I do have a thing for a <a href="http://crossingthedelebear.blogspot.com/2015/02/breakfast-carrot-cake-with-cinnamon.html">good carrot cake</a>.) <br />
<br />
You Need:<br />1 tsp vanilla extract<br />1 T coconut oil<br />
1 T honey or agave<br />
4 T brown sugar<br />
1 flax egg (or hen's egg) <br />
2 C rolled oats<br />
1/2 C pecans, chopped<br />
1 t salt<br />
1.5 T cinnamon<br />
<br />
1. Preheat oven to 300 F and line a baking sheet with foil<br />
2. Heat together the vanilla, oil, and sweeteners until the oil is melted and a syrup forms<br />
3. While that is melting, thoroughly mix together the dry ingrediants.<br />
4. Toss all ingrediants, minus the egg together until thoroughly coated<br />
5. Mix in remaining egg and spread mixture on baking sheet<br />
6. Bake for 20-30 minutes, stirring occasionally until the oats are crisp and toasted<br />
7. Let cool for at least 10 minutes to allow some clumps to form. Toss in 1/2 C dried cranberries, if desired<br />
8. Store in an airtight container, it will keep for at least two weeks. Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-73931683130114996452015-02-07T08:28:00.001-08:002015-02-07T08:28:36.968-08:00Breakfast Carrot Cake with Cinnamon Yogurt Icing<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HhkSGtNHHZI/VNY9F4w8wxI/AAAAAAAAGHg/_5BdEiernYw/s1600/20150131_135056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HhkSGtNHHZI/VNY9F4w8wxI/AAAAAAAAGHg/_5BdEiernYw/s1600/20150131_135056.jpg" height="426" width="640" /></a></div>
<br />
I have a soft spot for carrot cake. Growing up I worked at my lesson barn and on Saturdays we would have a pot luck and the barn owner would make her carrot cake. At the time I didn't like pineapple or raisins but like many other things, my preferences changed (up until a year ago I <i>hated</i> pineapple, so another vote for taste buds changing as we age.)<br />
<br />
I wanted a smaller snack so made this thin cake. For a more substantial cake, just double the cake ingredients and add five minutes to the bake time.<i> </i>We made this for church along with Oh She Glows' <a href="http://ohsheglows.com/2011/02/07/rustic-chocolate-chip-banana-oat-cake-with-pb-banana-glaze/">Banana Oat Cake</a> and both were very well received. We simply cut each in half to make two layers each. and served them on one cake carrier.<br />
<br />
<i>Breakfast Cake: </i><br />
1 C whole wheat flour<br />
1 t baking powder<br />
1/4 t ginger<br />
1 t cinnamon<br />
1/8 t all spice<br />
1/4 salt<br />
2 T water<br />
2 T oil<br />
2 T yogurt, unflavored, unsweetened<br />
1/4 C brown sugar, or equivalent<br />
1.5 T ground flax in 4 T lukewarm water<br />
1 <i>heaping </i>C carrots, shredded (we used 2 carrots)<br />
1/4 C walnuts, toasted and chopped<br />
1/4 C golden raisin<br />
1/4 C pineapple, chopped<br />
<br />
1. Preheat oven to 350 and grease/flour a round cake pan, preferably one with a removable bottom. Serving it as a pie would work as well<br />
2. Beat together the yogurt, oil, water, and sugar until smooth<br />
3. Add in the spices, powder, salt, flax egg, and flour and beat until smooth<br />
4. Fold in the remaining ingredients and pour into the prepared pan<br />
5. Bake for 30 minutes, until a tester in the center comes out in.<br />
6. Cool in the pan until the pan is warm but not hot to the touch and carefully remove the cake. Serve hot or cold, but definitely top with the icing<br />
<br />
<i>For the Icing:</i><br />
1 C yogurt<br />
1.5 T maple syrup<br />
1 T cinnamon<br />
<i>pinch </i>ginger<br />
<br />
Beat together until smooth, adjust to taste. I wanted it mildly sweet but you might want it sweeter.<br />
<br />
To store: Cover tightly with cling wrap. It can sit in the fridge up to two days but it's best fresh. Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-63350436782039660572015-01-30T09:00:00.000-08:002015-02-07T08:05:08.029-08:00Honey Siracha (Cauliflower) WingsDH was really really excited about this recipe. It eliminates everything about chicken wings I can't handle: fried coating and the chicken itself. It doesn't help that we never found a chicken wing source here before my food restrictions increased. There was some skepticism on Facebook but these were a really big success. Aside from kind of missing the texture of chicken (we were a bone-in kind of people, not boneless wings) DH didn't have any complaints. I made it a little spicy for me but we quickly polished off a whole head of cauliflower (and quickly paid for it with stuffed bellies, I might recommend Bean-o before and peppermint tea after, and some sort of ant-acid.)<br />
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DH had them on a bed of carrot matchsticks and celery chunks. I had them on a salad with thin celery half-moons and carrot shreds. We did find a "zero calorie" ranch-like dressing but can't 100% endorse it since it didn't fulfill the burn-cutting quality you want a wing dip to have. If you have no issues with milk or milk derivatives, just buy what ever you prefer - buttermilk ranch, blue cheese, whichever. There are number of dairy-free recipes out there on the internet, if you want to try that instead. <br />
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Note, this is not your traditional buffalo wing sauce. I'm not a fan of the flavor of vinegar-based buffalo sauce but again you can find a recipe out there if you really want or just buy Frank's RedHot Buffalo Wings Sauce. I like the sweetness to cut the spice. Maple syrup would a good substitute for the honey if you so desire. <br />
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Adapted from Keep It Kind's <a href="http://keepinitkind.com/buffalo-cauliflower-wing-pizza-with-tofu-blue-cheese-spread/">Buffalo Cauliflower Wing Pizza</a><br />
<br />
You Need:<br />
1 head cauliflower<br />
3/4 C nut flour (we used partially de-fatted peanut flour)<br />
1 1/4 C flour (we used whole wheat, but oat, rice, or a similar would be just fine)<br />
1 <i>heaping </i>T nutritional yeast<br />
1 t paprika<br />
1/4 t ground black pepper<br />
1 t fine grain salt<br />
1 t garlic powder<br />
1/2 t onion powder<br />
Liquid of your preference (we used unflavored, unsweetened almond milk, around a cup)<br />
3/4 C + 2 T barbeque sauce (or do what we did and make your own when you run out: a couple dashes Worcestershire sauce, 2 T of honey, 2 cloves minced garlic, and fill the rest out with spicy ketchup)<br />
2 T chili sauce or Frank's RedHot<br />
1 T cornstarch<br />
<br />
1. Preheat oven to 450 F and line a large baking sheet with parchment paper<br />
2. Cut the cauliflower into florets with a bit of a stalk to mimic drumettes.<br />
3. Whisk together the dry ingredients, minus the cornstarch and divide into two bowls. Pour some almond milk into a separate bowl. <br />
4. Bread the drumettes by toss them in one dry bowl, then liquid, then the other dry bowl before placing them on the parchment paper. Designate one dry hand and one wet hand to get a good coat. You may need to add more almond milk as you go.<br />
5. Roast the cauliflower for 25-30 mn until well toasted, the coating will feel more solid than powder and may look a little wet in some areas.<br />
6. Whisk together the remaining ingredients in a large bowl.<br />
7. Toss the drumettes in the sauce until thoroughly coated. This will use all of the sauce.<br />
8. Roast the coated drumettes for another 5-7 minutes to really set the sauce.<br />
9. Serve with ranch or blue cheese, carrots, and celery.<br />
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<br />Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-27281259150664063362015-01-26T09:00:00.000-08:002015-01-26T09:00:02.524-08:00Pad Thai Summer Rolls<div class="separator" style="clear: both; text-align: center;">
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Summer rolls take me back to college. One of our default after church lunches was at Clay Pot, by the time we moved DH had been going there for something like 8 years. Part of the lunch special was starting with goi cuon ga with a peanut dipping sauce. I usually followed it with a chicken clay pot (I'm not a huge pho fan) but DH would get the lemongrass chicken, extra spicy.<br />
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These rolls are pretty much a full meal, maybe could fit in more vegetables but otherwise, fairly balanced. If you want to include the spread in the rolls or not is up to you, we found it less messy but we ate them right away. If you plan on waiting a little while you might want to thin it out and use it as a dipping sauce so it doesn't overly soften the wrappers.<br />
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Adapted from Our For Forks <a href="http://ourfourforks.com/pad-thai-wraps/">Pad Thai Wraps</a><br />
<br />
<i><b>Pad Thai Roasted Tofu:</b></i><br />
14 oz extra firm tofu (one block) <br />
1 t fresh ginger, grated or minced<br />
1 T toasted sesame oil<br />
1 t rice wine vinegar<br />
1 t apple cider vinegar<br />
2 cloves garlic, minced<br />
2 T pad thai sauce (we used Thai Kitchen)<br />
1 T peanut butter<br />
<br />
1. Slice tofu block in half then into 1/2" slices<br />
2. Press tofu between paper towels or in a tofu press. We pressed it for 12 hours or so, so start it before leaving for work.<br />
3. In a bowl, mix together remaining ingredients then add tofu and gently toss. Let marinate at least an hour, turning every so often.<br />
4. In 400 F oven, roast the tofu on a greased casserole or pan for 30-40 mn until golden brown and no longer saucy. Rotate once or twice.<br />
<br />
<b><i>Pad Thai Sauce:</i></b><br />
1/4 C natural peanut butter<br />
1 T low sodium tamari<br />
1/2 t toasted sesame oil<br />
2 T Pad Thai Sauce <br />
<br />
Mix ingredients together and set aside<br />
<br />
<a href="http://1.bp.blogspot.com/-TlEADezTggY/VMBEYii2FaI/AAAAAAAAFzI/bjrH40Xx4xA/s1600/20150121_180702.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TlEADezTggY/VMBEYii2FaI/AAAAAAAAFzI/bjrH40Xx4xA/s1600/20150121_180702.jpg" height="225" width="400" /></a><b><i>Summer Rolls:</i></b><br />
Rice pancakes/wrappers <br />
1 recipe Pad Thai Roasted Tofu<br />
Basil Leaves (we used tubed since the only fresh basil at the store was very sad and brown)<br />
Neutral cooking oil<br />
2 large red bell pepper, sliced into 1/4" strips<br />
2-3 cloves garlic, minced<br />
1 T low sodium tamari<br />
1 T pad thai sauce <br />
1 lime<br />
8 oz mung bean sprouts<br />
3 oz rice thread noodles<br />
3 birds eye chilis, crushed<br />
1/2 cup salted peanuts<br />
3-4 scallions, greens cut into 2" pieces <br />
pickled radish and carrots (opt. I tried a new pickling recipe)<br />
<br />
<br />
1. Heat oil in a skillet and add the garlic and bell pepper. Saute until tender-crisp.<br />
2. Prepare noodles according to package <br />
2. Add bean sprouts, tamari, pad thai sauce, lime, and birds eye chilies and saute for several minutes<br />
3. Construct the rolls in the following way:<br />
<ul>
<li>dip wrapper in warm water for no more than 5 seconds, gently shake off excess water</li>
<li>spread basil or place a basil leaf in the top 1/3 of the roll</li>
<li>place some of the peanut spread by the basil leaf, 1 tablespoon or less, according to your taste</li>
<li>place some of the mung bean and pepper mixture on top</li>
<li>place two or so pieces of tofu on the mixture</li>
<li>garnish with peanuts, pickled vegetables, one or two pieces of scallion, and a small pile of noodles</li>
<li>roll by barely covering the pile of fillings with wrapper then fold in the sides and continue to roll until secure</li>
</ul>
Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-15719094167455077902015-01-24T09:00:00.000-08:002015-01-24T09:00:02.597-08:00White Bean and Mushroom Soup<div class="separator" style="clear: both; text-align: center;">
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This is my take on SkinnyTaste's <a href="http://www.skinnytaste.com/2012/12/tuscan-white-bean-and-roasted-garlic.html">Tuscan White Bean and Roasted Garlic Soup</a>. Developed the flavor a bit more to fit Zoe's Kitchen's Braised Beans which I have an unhealthy love for (seriously, I need to just get a to go thing of it instead of getting those unnecessary extras like salad or veggie kabobs -which are good but not as good.) I'm seriously considering using thermos-type tumblers to make my own to-go soups for work and at the barn (need to remember to check to see if there's a microwave in the lounge.)<br />
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1 pound dried Great Northern Beans, washed and picked through<br />
8 Cups Veggie Broth<br />
3 cloves garlic <br />
4 leaves fresh sage plus additional for garnish<br />
1 T Better than Bouillon Mushroom flavor, or another vegetarian condensed stock<br />
2 t dried rosemary<br />
7 large cloves garlic, roasted<br />
1 t white pepper, ground<br />
1 t salt<br />
8 oz cremini mushrooms, quartered (optional)<br />
<br />
1. Combine the beans, unroasted garlic, broth, initial 4 leaves of sage and the rosemary in a slow cooker and cook on high for about 3.5-4 hours, until the beans are very soft. I stopped when I noticed the beans starting to split.<br />
2. Stir in the condensed stock, salt, pepper, and roasted garlic<br />
3. Puree with a immersion blender (or regular blender if necessary, make sure to vent the top) until creamy<br />
4. <i>Optional</i>. While the beans and cooking away saute the mushrooms with a little olive oil, salt, and pepper until browned on all sides. This will take time. Allow at least 10 minutes if not more. Stir these in after pureed.<br />
5. Chiffonade extra sage and use that to garnish the soup with a little more white pepper (or black if you prefer)<br />
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Note: You can get a bit of a gluey texture from the immersion blender. You can use a ricer to prevent this but honestly, if you serve and eat it warm you don't really notice it and it makes a nice quick weeknight meal if you use the low setting or can have someone turn it on midday.Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-1621456150564529562015-01-19T09:00:00.000-08:002015-01-19T09:00:00.170-08:00Seasoned Kale Chips and Knockoff Whataburger Spicy Ketchup<div class="separator" style="clear: both; text-align: center;">
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After a failed soup left us with a giant bunch of kale, I felt the need to use it up. What better way then trying my hand at kale chips? Now I've never actually had kale chips - homemade or store bought before this adventure so I went in with zero expectations other wanting to use up the green leafy thing taking up the entire bottom shelf of the fridge. I'd say it was a success. DH likes it because it serves as a decent vehicle for ketchup.<br />
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I didn't like the spice level with the spicy ketchup (seriously, try it with the kale) but DH wanted more of a bite. It's been reflected in the recipe. DH isn't going back to Texas anytime soon and can't justify the 19+ for ketchup so he came up with a basic knockoff. Whatburger ketchup is noticeably sweeter than Heinz since they use sugar and HFCS. I think honey might be a nice use instead of sugar but that's up to you.<br />
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Barely adapted from Oh She Glows<a href="http://ohsheglows.com/2014/03/12/6-tips-for-flawless-kale-chips-all-dressed-kale-chips-recipe/"> All Dressed Kale Chips</a><br />
<br />
<i>Seasoned Kale Chips:</i><br />
150 g torn curly leaf kale<br />
2 t olive oil <br />
2 T nutritional yeast (whatever size flake you wish)<br />
1 heaping t garlic salt<br />
1/8 t garlic powder<br />
1/4 t onion powder<br />
1/2 t paprika<br />
1/4 t chili powder<br />
1/4-1/2 t chili flakes (opt)<br />
<br />
1. Preheat the oven to 300 F and cover two baking sheets with parchment<br />
2. Thoroughly wash and dry the kale<br />
3. Massage the kale with the olive oil<br />
4. Mix together the seasonings, minus the flakes<br />
5. Sprinkle over the kale and toss to thoroughly coat<br />
6. Spread the kale over the parchment paper, try not to overlap too much but remember it does shrink in the oven<br />
7. Bake for 10 minutes then toss lightly to allow all the edges breathing room<br />
8. Rotate the pans and bake for another 15 minutes<br />
9. Season with the chili flakes if using and toss again<br />
10. Serve with spicy ketchup<br />
<i><br /></i>
<i>Knockoff Whataburger Spicy Ketchup:</i><br />
Favorite Ordinary Ketchup (we used Heinz since that's what we had on hand<br />
Granulated Sugar (omit if using a sweeter base like Sir Kensington's)<br />
Chili Sauce (we used Siracha)<br />
<br />
Mix together in a ratio of 8 parts ketchup to 1 part chili sauce to 1/4 part sugar (this last part is to taste)Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-57749608824590614142015-01-17T09:00:00.000-08:002015-01-17T21:58:59.152-08:00Festive Shredded Kale Salad<div class="separator" style="clear: both; text-align: center;">
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Made this for a lighter option at the church party. It went over really well- as long as I didn't mention at first what leafy green was in the salad until after they tried it. It's nicely balanced to serve as a main course if you're so inclined. Sliced radish might nice in here, something crunchy. The favorite part seemed to be the dressing. It's a nice all around dressing so it can used on most salads, I would think.<br />
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I would definitely eat this the day of. I tried to have leftovers for dinner the next night when DH went to the church's chili cook-off but the garlic was too pungent. If you <i>really</i> like garlic, go for it but even I have my limit and I think garlic bread is the best thing ever (as long as there's no cheese.) I think baking the pecan crumbles into a crouton might be nice, or it might be overkill. That's an experiment for another day. <br />
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Based off of Oh She Glows' <a href="http://ohsheglows.com/2014/12/30/superfood-crunch-salad-with-homemade-balsamic-apple-vinaigrette/">Superfood Crunch Salad</a> and <a href="http://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/">Best Shredded Kale Salad </a><br />
For 2 dinner salads:<br />
<br />
Pecan Crumbles:<br />
1 C pecan, toasted<br />
1.5 T nutritional yeast<br />
1 T olive oil<br />
2 pinches salt<br />
<br />
Dressing:<br />
2 cloves garlic<br />
1/4 C lemon juice<br />
3 T olive oil<br />
1/4 t salt<br />
1/4 t ground pepper<br />
Dash cinnamon<br />
1 T apple cider vinegar<br />
1 T balsamic vinegar<br />
1 t maple syrup<br />
1 t Dijon mustard, smooth<br />
<br />
Salad:<br />
1 C dried cranberries<br />
8 C kale, a tough variety such as Curly Leaf or Cavolo Nero (<span class="st">Lacinato, dinosaur, etc)<i><br /></i></span><br />
1 C hemp hearts<br />
<br />
1. Shred kale (minus stems) in food processor or via chef's knife. I used the slicing disk on our Cuisineart processor. <br />
2. Combine all dressing ingredients in a blender or food processor until smooth. Season with salt and pepper to taste.<br />
3. Toss kale in dressing and let it sit at least 30 minutes, no more than a day. <br />
4. Process or chop the pecans until pea-sized. Process with nutritional yeast, oil, and salt until it forms coarse crumbs. <br />
5. Combine pecan crumbles, cranberries, hemp hearts, and kale before serving. <br />
<br />Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-62922544919557450872015-01-12T09:00:00.000-08:002015-01-17T21:59:33.660-08:00Christmas Explosion Parfait: Flourless Chocolate Cake with White Chocolate Candy Cane Buttercream<div class="separator" style="clear: both; text-align: center;">
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<i>DH asked for that offshoot trail and called it "the road less traveled". He then said I couldn't repeat it at the party, so I'm doing so here, sorry hun. The trees look less awkward in real life, I promise.</i> </div>
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I'm sorry, this is not what people want to see at the beginning of a new year with new diets and everything but oh well. <br />
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Because of the craziness around Christmas at our church, our Sunday School had an After-Christmas Christmas Party. Because it was after the new year, I balanced out this nonsense with a salad I'll post later. This is ovo-vegetarian, gluten intolerant, and gluten-free friendly. If you use egg beaters instead of the yolks in the cake, it could be low cholesterol too but I can't guarantee how it'll work. I'm not entirely clear on the chemistry there. I'm not sure if there is a vegan alternative that could work, sorry. <br />
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This was supposed to be a yule log but the cake cracked horrible. So instead I layered it in a parfait and decorated it with squat little meringue trees and chocolate bark field stone pathway. Not as pretty but still tastes good. You can try to roll the cake up to cool then unroll, ice, and reroll but no guarantee that it will work. Instead crumble or slice to layer with icing in a serving bowl. I may actually use it with a lighter frosting for my mom's birthday. <br />
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Recipes from: The Kitchn's <a href="http://www.thekitchn.com/recipe-red-velvet-cake-roll-recipes-from-the-kitchn-213997">Red Velvet Cake Roll</a>, Serious Eats's <a href="http://smittenkitchen.com/blog/2011/04/heavenly-chocolate-cake-roll/">Swiss Buttercream</a>, and Smitten Kitchen's <a href="http://www.seriouseats.com/recipes/2014/12/swiss-buttercream-meringue-frosting-recipe.html">Heavenly Chocolate Cake Roll</a><br />
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<i><b>Flourless Chocolate Cake:</b></i><br />
6 ounces semisweet bittersweet chocolate, chopped or 1 cup semi- or bittersweet chocolate chips<br />
3 tablespoons water or almond milk<br />
6 large eggs, at room temperature, separated<br />
3/4 t cream of tartar <br />
2/3 cup sugar<br />
1/4 teaspoon table salt<br />
2 tablespoons unsweetened cocoa powder, divided<br />
<br />
1. Preheat oven to 350 and grease a jelly roll pan then place a greased piece of parchment paper on it so that it overlaps the edges to try to prevent some sticking to the pan<br />
2. Melt chocolate with liquid and let it cool to warm, not hot<br />
3. Beat yolks until creamy<br />
4. Combine yolks and chocolate by slowly adding the chocolate to the egg to prevent scrambled eggs<br />
5. Whip whites, salt, and cream and tarter until stiff peaks form (use clean beaters and bowl, too much fat will cause the peaks to fail)<br />
6. Take 1/4 of the egg white mixture and stir into the chocolate mixture.<br />
7. Fold remainder in, 1/3 at a time. <br />
8. Pour onto pan and smooth <i>gently</i>, just like with bread- you don't want to deflate<br />
9. Bake for ~15 minutes until tester <i>just </i>comes out clean<br />
<i>If you're going to try to roll it (if not, let it cool completely and decorate and serve as desired): </i><br />
10. Transfer pan to cooling rack and cover with a lightly damped towel until it cools slightly - about 10 minutes<br />
11. Loosen edges of the cake and sprinkle cake with cocoa powder then cover with a thin towel without much nap, slightly larger than the pan. <br />
12. Invert and peel away the parchment paper, sprinkle on remaining cocoa powder<br />
13. Roll the cake in on itself, keeping the towel with it. Pray you don't squish it.<br />
14. Let it cool completely before unrolling and trying to ice it. <br />
<b><i><br /></i></b>
<b><i>White Chocolate Candy Cane Frosting:</i></b><br />
<span itemprop="ingredients">1/2 cup (4 ounces) egg whites (I used 3 large eggs) </span><br />
<span itemprop="ingredients">
1 1/3 cup granulated sugar</span><br />
<span itemprop="ingredients">
2 cups unsalted butter, cubed and softened (I used Earth Balance)</span><br />
<span itemprop="ingredients">
3 1/2 ounces white chocolate, melted (or use more candy cane kisses like I did, what you use does have an effect on the color)</span><br />
<span itemprop="ingredients">
1 teaspoon peppermint extract, or to taste (you may want more, it was subtle)</span><br />
<span itemprop="ingredients">
1 teaspoon vanilla extract </span><br />
<span itemprop="ingredients">1/2 C candy cane kisses, chopped (alternatively, use finely chopped peppermint candies)</span><br />
<br />
<span itemprop="ingredients">1. In a clean stand mixer (or reuse the one to make the egg whites for the cake), whisk whites and sugar until combined</span><br />
<span itemprop="ingredients">2. Create a double boiler with the mixer bowl and another saucepan over medium-high and heat the whites until 150 F. Stir occasionally.</span><br />
<span itemprop="ingredients">3. Move mixer bowl back to the mixer and beat on high until bowl is room temp then switch to the paddle attachment and beat until fluffy</span><br />
<span itemprop="ingredients">4. Add remaining ingredients (minus chopped kisses) on low until incorporated then increase speed until smooth</span><br />
<span itemprop="ingredients">5. Stir in kisses</span><br />
<span itemprop="ingredients">6. Store by tightly pressing plastic wrap against the surface up to three days or so in the fridge. </span>Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-90808543763259443602015-01-03T07:46:00.001-08:002015-01-17T21:59:46.907-08:00Overnight Oatmeal Pancakes (with a dark chocolate orange variation)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IbFotiGh41E/VKgNtLY_xOI/AAAAAAAAFNY/U0IpOjN6-cE/s1600/20150103_102150_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IbFotiGh41E/VKgNtLY_xOI/AAAAAAAAFNY/U0IpOjN6-cE/s1600/20150103_102150_Richtone(HDR).jpg" height="360" width="640" /></a></div>
<br />
My aunt and uncle gave DH and I a new griddle for Christmas, for which I am <i>very</i> appreciative. Our old was a wedding gift for DH's parents... 30 years ago. It smelled, the coating was coming off, it took up valuable real estate in our kitchen, it just needed to go. My aunt got us a stove-top version that takes up just one burner, the right size for two people.<br />
<br />
To break it in, I wanted oatmeal pancakes. But not just any oatmeal pancakes, I had a craving for one of the chocolate oranges but with less of a calorie load and more orange. DH wasn't sure of the orange with the syrup, I would try honey if you're the kind who think that orange and maple don't go together.<br />
<a name='more'></a><br />
<br />
This is a very soft pancake, it takes a little finessing to flip them. Keep your griddle on medium-low and don't force your flipper. <br />
<br />
2 T flour<br />
1/2 oats<br />
1/2 C Buttermilk(I used almond milk and ACV)<br />
136 g banana (1 8", very ripe)<br />
1 egg (or flax egg)<br />
pinch salt<br />
1/2 t vanilla extract<br />
1 t baking powder<br />
1 T oil <br />
1 t cinnamon<br />
1/4 t ginger<br />
1/2 t baking soda<br />
dark chocolate chips (opt)<br />
1 T orange zest (opt)<br />
1/2 t orange extract (opt)<br />
1/3 cup very thick or baked oatmeal (opt. keep an eye on liquid level if using oatmeal)<br />
<br />
<br />
1. Soak oats in buttermilk overnight<br />
2. In a separate bowl combine the banana (mashed), extract(s), oil, egg, and if using, zest and oatmeal - let sit overnight.<br />
3. Combine remaining dry ingredients.<br />
4. Combine all ingredients, allow some lumps to remain<br />
5. Cook on medium-low, with additional oil brushed on the surface if desired, flip when the edges look cooked and the bubbles pop (there won't be many)<br />
<br />
Note: This makes 2 servings of smaller pancakes. You could make larger ones, I'm just not sure how they would flip. Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-5022456688560556582014-12-22T08:00:00.000-08:002015-01-17T22:08:12.411-08:00Sweet and Spicy Candied Pecans<!--[if gte mso 9]><xml>
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</xml><![endif]-->I included recipe in my Christmas cookie boxes. I made a test batch for us of course. I upped the heat because I wanted to actually taste it. Maybe I should have changed the name to something more Texan-y. Pecans and peppers are very Texan. Bluebonnet? Mighty Bears? Remember the Alamo? I think Sweet and Spicy is a perfectly descriptive name for a really delicious treat.<br />
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<b><a href="http://2.bp.blogspot.com/-_DceUca9KYs/VIYqJ5qcMxI/AAAAAAAAE4s/54K8fV7HV4s/s1600/20141208_081444_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_DceUca9KYs/VIYqJ5qcMxI/AAAAAAAAE4s/54K8fV7HV4s/s1600/20141208_081444_Richtone(HDR).jpg" height="360" width="640" /></a></b></div>
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<a name='more'></a><br />
<br />
Sweet and Spicy Candied Nuts<br />
Barely Adapted from <a href="http://smittenkitchen.com/blog/2008/12/sugar-and-spice-candied-nuts/">Smitten Kitchen</a><br />
<br />
86.25g (~6T) dark-brown sugar*<br />
100g (.5 C) Granulated Sugar<br />
21.15 g (1 T) honey (I used orchard honey but more floral varieties would be fine)<br />
1/5 t kosher salt<br />
.75 t cumin<br />
1 t ground cinnamon<br />
1 lb walnut and/or pecan halves, raw<br />
1 egg white, room temperature<br />
1 T water<br />
<br />
1. Preheat over to 300 F and line 1-2 baking sheets with parchment paper<br />
2. Mix sugars, salt, cayenne, cumin, and cinnamon until no lumps remain<br />
3. Beat the egg white, honey, and water in a large until frothy<br />
4. Add the nuts to egg white mixture and coat evenly<br />
5. Toss nuts with sugar mixture until coated evenly<br />
6. Spread the nuts on the parchment paper in an even layer<br />
7. Bake for about 40 minutes, stirring occasionally to prevent clumps and to watch for burning<br />
8. Cool the nuts on parchment paper, breaking apart any that have stuck together<br />
<br />
*If using light-brown sugar replace the water with molasses and use 6 grams LESS brown sugar <br />
<br />
These are great room temperature or chilled. I think the spice comes out more when chilled.</div>
Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-85808294011506267132014-12-18T08:00:00.000-08:002015-01-17T22:08:24.619-08:00It's a Start Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8apr8mpDMm0/VIYq3tiw7JI/AAAAAAAAE5E/2KQBPktX1T8/s1600/20141208_082555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8apr8mpDMm0/VIYq3tiw7JI/AAAAAAAAE5E/2KQBPktX1T8/s1600/20141208_082555.jpg" height="360" width="640" /></a></div>
<br />
This a good basic oatmeal recipe, you can add fruit in the baking or when you reheat it, you can add nuts, yogurt, what have you. Really it is all about ratios. I make some variation every week but alter the volume depending on if DH is eating as well, if we're going out of town, etc. Everything after the flax is just to make a flavored base, I add allspice, clove, etc if I want more of a pie oatmeal, scale back the ginger for DH, stir in a heaping spoonful of nut butter or apple butter, add fruit puree (even sweet potato)...<br />
<a name='more'></a><br />
<br />
You Need:<br />
1 C Steel Cut Oats (I've had better luck with Harris Teeter Organic than Trader Joe's, not sure why)<br />
2 C Water<br />
2 C Milk (of choice, I use unsweetened vanilla or original almond)<br />
1-2 T ground flax<br />
3 t cinnamon<br />
1/4 t nutmeg<br />
1/2 - 1 t ground ginger<br />
<br />
<br />
1. (Opt) Soak the oats in the water overnight, at least. I tend to soak for 16-24 hours. Supposedly, people say it tastes sour with a longer soak but I haven't noticed anything. Soaking them should result in a shorter cook time.<br />
2. Combine all ingredients in a heavy bottom pot, I use our dutch oven.<br />
3. Bring to boil, and simmer, stirring regularly for 10-15 minutes. At this point, the grains should be visible near the surface of the liquid and look much softer.<br />
4. Cover and shut off heat. Let steam for 20+ minutes. If it looks like the grains haven't absorbed enough liquid, apply more heat but stir regularly. <br />
<br />
Oatmeal can keep for up to a week in a sealed, refrigerated container.<br />
<br />Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-70100617917486357822014-12-15T08:30:00.000-08:002015-01-17T22:08:32.158-08:00Hearty Cajun Stew I'm sure some would argue that this really isn't Cajun but I used blackening seasoning and the Cajun Holy Trinity so good enough for now, I guess. I used Serious Eat's <a href="http://www.seriouseats.com/recipes/2013/02/hearty-winter-vegetable-soup-vegan-recipe.html">Hearty Winter Vegetable</a> as a base. This recipe produces a stew that I'm pretty happy with just broth (it would probably be better if I used SE's suggested broth recipe but I didn't want to buy more produce.) It definitely benefits from a nice sit after the vegetables all cook.<br />
<br />
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<a href="http://4.bp.blogspot.com/-OrXlZ1D03Qc/VI5Av-EjpGI/AAAAAAAAFC0/Mi3085TieGU/s1600/20141210_180436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OrXlZ1D03Qc/VI5Av-EjpGI/AAAAAAAAFC0/Mi3085TieGU/s1600/20141210_180436.jpg" height="228" width="320" /></a></div>
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<br />
You Need: <br />
2 Qt Vegetable Broth<br />
10 oz mixed mushrooms, de-ribbed and chopped (I used portobello and oyster)<br />
2 leeks, 1/4" half moons out of the white part<br />
2 medium-sized carrots, diced<br />
3 stalks celery, diced<br />
1 red bell pepper, diced<br />
2 medium yukon potatoes, peeled and diced<br />
2 C chickpeas, cooked (if cooking your own, keep them on the firmer side)<br />
8 leaves collard greens, stem removed and roughly chopped<br />
2 1/2 t low-sodium tamari<br />
1 T blackening seasoning (or to taste)<br />
pinch kosher salt<br />
2-3 T corn meal<br />
1 T butter<br />
1-2 T lemon or lime juice<br />
3 T parsley, chopped<br />
<br />
1. In a large pot, saute the celery, carrots, bell pepper, and leek with the butter or butter substitute for 3-5 mn until starting to soften.<br />
2. Stir the corn meal into the vegetables.<br />
3. Add mushrooms, seasoning, potatoes, chickpeas, greens, tamari, and broth and simmer for 30 minutes. The pot can be kept on a low simmer for longer if desired.<br />
4. Taste for saltiness and heat from the seasoning, adjust to taste. Add more corn meal to thicken if desired.<br />
5. Before serving, stir in juice and top with parsley<br />
<br />
Note: Depending on your slow cooker, this can be made ahead. I would follow as directed except saute in a pan and then transfer to the slow cooker. Cook on high for 3 hours, low for 6 (theoretically.)<br />
<br />
Farro or another nutty grain would be nice in this as well. Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-80512592771588362912014-12-12T08:00:00.000-08:002015-01-17T22:08:41.278-08:00Christmas Chip Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0n8vJslFjYw/VIYqX0BWrhI/AAAAAAAAE48/3zE8UFKwYSU/s1600/20141208_134106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0n8vJslFjYw/VIYqX0BWrhI/AAAAAAAAE48/3zE8UFKwYSU/s1600/20141208_134106.jpg" height="360" width="640" /></a></div>
<br />
I promise I've been eating reasonably healthy* but most of our dinners lately have been repeats or duds. But I've also been baking. This is the first in a series for my Christmas cookie trays and may be my favorite. DH <i>really</i> likes these and I think I might make an extra batch to bring down to my in-laws since it seems right up their alley too. <br />
<br />
We debated cranberries versus cherries and I'm glad we went with cherries, they give a brighter, sweeter pop to the cookies. You could leave them whole if you went with a bigger cookie of course, but at the same time, chopped gives them a more consistent flavor. <br />
<br />
This recipe opens up to a lot of variations - I've provided alterations for a vegan version as well as a non-vegan version (what most people expect from a cookie.) It's the mix-ins that make it. It's really just a variation on my <a href="http://crossingthedelebear.blogspot.com/2014/10/chocolate-chip-oatmeal-cookies.html">Chocolate Chip Oatmeal Cookies</a> but adapted to make it Christmas-y ... and to use up the several cups of mint I have frozen in the freezer (I underestimated the yield of one bunch and so bought extra.) You'll notice a halved amount of fat. I left 1/4 cup out by accident and it worked so I went with it.<br />
<br />
<a name='more'></a><br /><br />
<b>Christmas Chip Cookies</b><br />
Yield: 2-3 dozen<br />
<br />
You need:<br />
1/4 C butter or butter substitute, cold<br />
1/2 C brown sugar, packed<br />
1/4 C granulated sugar<br />
1 T ground flax in 3 T lukewarm water (or 1 large egg)<br />
2 t vanilla extract<br />
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</xml><![endif]--><span style="font-family: "Courier New"; font-size: 11.0pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span>1/2 C all-purpose flour<br />
3/4 C bread flour<br />
2 t ground cinnamon <br />
1 t baking powder<br />
1 heart pinch salt<br />
1 C semi-sweet chips or chunks<br />
1 1/2 C old-fashioned rolled oats<br />
6 T fresh mint, minced<br />
1/2 C dried cherries, chopped<br />
<br />
1. Cream butter and sugars<br />
2. Add egg/flax and vanilla, do not completely mix in<br />
3. Add flours, cinnamon, salt, and baking powder, thoroughly mix<br />
4. Add in remaining ingredients<br />
5. Cover and chill. The flavors are best if you let it age at least one day, no more than two but it is ready to bake after an hour. Roll the dough in parchment paper and twist the ends shut to have slice and bake cookies, but you can freeze as a lump and just scoop out when you're ready to bake. <br />
6. Preheat over to 350 F<br />
7. Bake 1 oz. slices (or rounded tablespoons) on parchment lined baking sheets for 15 minutes, until slightly browned on the edges. <br />
<br />
Note: I read somewhere that the best cookies are 4 ounces. These cookies were for cookie trays and I didn't think a giant cookie is what people need around Christmas. <span style="font-family: "Courier New";"><br /></span><br />
<span style="font-family: "Courier New";"> </span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-fareast-font-family: "Times New Roman";"></span>
<br />
*my new trainer is very into fit riders, which makes sense, but makes me
self conscious about the fact I still collapse when things get hard,
thankfully she likes that I try and I have soft aids, even they need to
be turned up a lot with her schoolmaster. Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-2683627433224291642014-12-05T20:09:00.001-08:002015-01-17T22:08:56.044-08:00Finally Finished!: Fox and Friends Quilt<br />
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<a href="http://2.bp.blogspot.com/-jYMk-muZ_d0/VIJ_yrrpt-I/AAAAAAAAExM/NvbTrgkyVP0/s1600/20141112_163440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jYMk-muZ_d0/VIJ_yrrpt-I/AAAAAAAAExM/NvbTrgkyVP0/s1600/20141112_163440.jpg" height="640" width="360" /> </a></div>
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It's not the prettiest quilt ever. Even though in theory the heavier quilting cotton should have held up just fine, there was a lot of easing going on and the hand quilting meant that it got stretched in placed. I really do not like the recommended fabric for the binding (Binding Architextures Cross Hatch in Black.) It jars with that solids and natural theme of the animals. I think a less industrial fabric would be better - there was a camping themed collection last year that might have something that could fit. </div>
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I did use a new technique for finishing the binding. Initially I planned to hand bind since I hand quilted the body but instead I found the suggestion of using the blanket stitch. I have blanket stitch in both directions so it worked well for finishing the binding so all I had to do by hand was finish the corners. </div>
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<a href="http://2.bp.blogspot.com/-KGtD5wSDa7o/VIJ_ynQli9I/AAAAAAAAExM/kAb_ok9eRQc/s1600/20141112_163429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KGtD5wSDa7o/VIJ_ynQli9I/AAAAAAAAExM/kAb_ok9eRQc/s1600/20141112_163429.jpg" height="360" width="640" /></a></div>
<div style="text-align: center;">
<i>Olive was not impressed.</i></div>
Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-85706651422674455402014-11-26T09:45:00.000-08:002015-01-17T22:09:08.807-08:00Power Pup Petals<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OBgcSDCs4O0/VGzhLhpewMI/AAAAAAAAEho/o1Y9XtaTOy4/s1600/Power%2BPup%2BPedals.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OBgcSDCs4O0/VGzhLhpewMI/AAAAAAAAEho/o1Y9XtaTOy4/s1600/Power%2BPup%2BPedals.jpg" height="640" width="456" /></a></div>
After making pumpkin bars for thanksgiving (same recipe as I used for <a href="http://crossingthedelebear.blogspot.com/2014/11/baby-brothers-baked-birthday-box.html">Baby Brother's Birthday Box</a>, but with white chocolate and cranberries instead of mini chips) I had some leftover puree. I <i>hate</i> having ingredients go bad, even if it was around 3/4 cup of it. That coupled with really starting Olive's formal training, I decided to making training treats. She has some Petco Pal cookies that I break up but I wanted something I could break up as I went instead of breaking up ahead of time to prevent a delayed reward, also needed something high value that she only gets while training. After looking at a couple of different dog treat recipes and the nutritional information (yes, I'm concerned about my dog's nutrient intake, she's just as active as I am afterall) I came up with the following treat, which gets Olive super-focused...<br />
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<br />
You Need:<br />
<br />
198 g (around 3/4 cup) pumpkin puree<br />
120 g (1 cup) Peanut Flour<br />
5 g (1 T) flax, ground<br />
1/2 t dried/ground ginger<br />
1 t cinnamon<br />
3 T water<br />
1 large egg<br />
<br />
1. Mix all ingredients, adjust ratio of wet to dry as needed to get a fairly firm texture.<br />
<i>2. If using a cookie press</i>: Choose a shape that naturally lends it self to be broken into smaller pieces easily, the pumpkin is cute but it doesn't fit the purpose of this cookie (if you're using them for gifts or spoiling your dog, by all means, go ahead). Bake on a silpat or unlined sheet, do not use parchment paper, it will only end in tears as it keeps pulling up with the dough. My press yielded 58 cookies. <br />
<i>If making rolled cookies: </i>Sandwich the dough between two large sheets of parchment paper. Press to a roughly rectangular shape then roll to 1/4" thick. Slice into your desired size. 1/2" squares then cut into triangles would work well as training treats, full squares would be fine but it would just mean a higher calorie load. Line two or more baking sheets, you can reuse your parchment paper if you want here, and carefully spread out your treats to at least 1/4" apart.<br />
3. Bake at 350 until browned and well set, for my pressed cookies that was 12-13 minutes. Let cool completely before bagging/freezing.<br />
<i>4. For drier/chewier treats</i>: You have two options for less crumbly training treats (depends on your dog's preference, I guess, Olive tends to forget to chew soft treats.) One is use a dehydrator. The other is to stick all the cooled cookies in the oven, heat to around 400 and then turn it off and let the cookies sit for 8-10 hours until fairly dry. <br />
<br />
Notes:<br />
- The flax egg and the regular egg can each be switched for one or the other. If you keep a vegan household, then used two flax eggs, if you don't keep flax in the house (it <i>is </i>good for you and your dog), use two chicken eggs<br />
- If you want to use a full cup of pumpkin puree, just keep an eye on the consistency, you might need to cut back on the water or up the flax or peanut flour to get a thick enough texture for the cookie press (if using)<br />
- Most flours would work, depending on your dog's allergies. Peanuts are a special weakness for Olive and with her allergies, I wanted to avoid testing them with anything else. Peanut flour is also slightly lower calorie than oat flour, my other option (buckwheat also works for her but I never have that on hand.) <br />
<br />
<br />Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-40676967602414242732014-11-24T08:23:00.000-08:002015-01-17T22:09:19.729-08:00Chocolate Chunk Banana Bread Baked OatmealI have a special place for quick breads like banana bread.
Rarely has a recipe let me know and they're always well received by
others. This combines my usual breakfast with one of my favorite quick breads. <br />
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<a href="http://4.bp.blogspot.com/-wBgZ4sL0nrc/VFzxungK88I/AAAAAAAAET4/I9rLZLCC1W8/s1600/20141104_084547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wBgZ4sL0nrc/VFzxungK88I/AAAAAAAAET4/I9rLZLCC1W8/s1600/20141104_084547.jpg" height="360" width="640" /></a></div>
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<i>I lightly topped each square with peanut butter</i></div>
<br />
I wanted to switch up our routine and make baked oatmeal instead of my usual big pot of oats. I had made a batch of sweet potato pecan baked oatmeal but it turned out a little too savory for what I wanted. DH voted on this variation next. I won't be making this on a regular basis (there's something comforting about only really needing oats and liquid, although I add chia, cinnamon, and ginger.) This is a middle ground between healthy and dessert. <br />
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You can definitely play around this recipe. I used a whole bunch of bananas because our freezer is over-flowing with soup and green beans (Olive has been on a diet for most of the year, green beans fill out her meals without adding too much calorie density.) Most standard recipes call for 3 very ripe bananas, so somewhere in-between my 8 and the standard 3 should be good. I've given other suggestions for alterations at the bottom. Alternatively, add more fruit, different fruit, swap out mashed bananas for applesauce and add more dominate fruit in - blueberries? strawberries? mango?<br />
<br />
You Need:<br />
2.25 T ground flax<br />
578g/ ~4 cups coconut milk, unsweetened<br />
204 g / 1 cup steel cut oats<br />
140 g/ 2 cups old fashioned oats<br />
2 g/ 1/4 t xanthum gum<br />
26 g/ 4 T hemp seed<br />
4 g/ 1 t baking powder<br />
4 oz dark chocolate, chunked or chips (optional)<br />
40 g/ 7 T walnuts, toasted and chopped<br />
4 g/ 1 T cinnamon<br />
1 g/ 1 t ginger, dried or grated<br />
1/2 t nutmeg, ground<br />
1 pinch salt<br />
38 g/ 1/2 cup peanut flour<br />
2 g/ 1 t vanilla extract<br />
8 RIPE bananas, mashed<br />
60 g / 1/4 cup maple syrup (optional)<br />
<br />
1. Mix the ground flax with 16 g/6 T milk, let sit for 10 minutes.<br />
2. Preheat oven to 350.<br />
2. Combine dry ingredients<br />
3. Add the wet ingredients, mix thoroughly<br />
4. Pour into greased casserole, place casserole on a baking sheet.<br />
5. Bake until set, about an hour (<br />
6. Let cool before cutting. <br />
<br />
Options and Alterations:<br />
- I like the texture of a mixture of steel cut and old fashioned, if
using just steel cut, I would let the mixture sit overnight before
baking and if using just old fashioned I would cut back on the liquid
but about 1/2 cup, maybe more.<br />
- I wanted a subtle peanut flavor but if
you want a serious peanut butter and chocolate bread, then increase it
by 1/4-1/2 cup, keeping an eye on how liquid-y the batter is (it should
be like loose cement.)<br />
- This originally included rum extract but I don't
think it was really necessary and just competed with the other flavors,
if you do want to add a bit, add no more 1/2 teaspoon.<br />
- Walnuts could
probably be increased unless you are like DH and dislike too much nuts
in your baked goods (unless it's <a href="http://crossingthedelebear.blogspot.com/2014/10/turtle-cake.html">your birthday cake</a> of course.)
Any nut would really okay here, macadamia nut would be really nice.<br />
- Some people like coconut flakes in their banana bread, throw some
toasted flakes in if it floats your boat, I'm personally not a fan. It's a texture thing. <br />
- I
like adding protein to my breakfasts so I did include peanut flour for
flavor and protein and hemp seeds for an extra bump. If you want to
substitute peanut flour and hemp seed with a flavored protein powder, it
might work but I don't guarantee it. <br />
<br />
<br />Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-36734389533832093942014-11-21T12:09:00.000-08:002015-01-17T22:11:58.463-08:00Baby Brother's Baked Birthday Box<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cqhqFB3Uvgs/VFqsGjQU_PI/AAAAAAAAEPI/DtNHAgQvLnw/s1600/20141105_165015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cqhqFB3Uvgs/VFqsGjQU_PI/AAAAAAAAEPI/DtNHAgQvLnw/s1600/20141105_165015.jpg" height="360" width="640" /></a></div>
<br />
<br />
My "baby" brother turned 22 right around the time I had a really bad need to bake, or at least to accomplish something productive (in college this mood hit right around the time of finals when I was slogging through term papers.) So I came up with a list of things I could make with mostly pantry staples (for us.) The results were delicious (we kept a few of each) and <i>very</i> unhealthy. I felt sort of bad sending it since BB has always been concerned with health. I figure he can share them at his weekly yoga/drum/slack line circle (when I wasn't looking he turned into a 6'+ hipster.)<br />
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<br />
So I shipped BB a large box filled with unhealthy desserts I didn't want in the house. At the very least, I'm sure his roommates were happy. <br />
<br />
So the recipes:<br />
Shoo-Fly Cake from <i>Amish Cooking: Deluxe Edition</i> <i>(1992)</i><br />
<a href="http://www.averiecooks.com/2014/10/inside-of-a-peanut-butter-cup-cookies.html">Inside of a Peanut Butter Cup Cookies</a> from Averie Cookes<br />
<a href="http://ohsheglows.com/2014/10/07/pumpkin-oatmeal-anytime-squares-vegan-gluten-free-oil-free/">Pumpkin Oatmeal Anytime Squares </a>from Oh She Glows (as is, just follow her instructions and you'll do fine)<br />
<a href="http://www.kevinandamanda.com/recipes/dessert/peanut-butter-rice-krispy-treat-pralines.html">Peanut Butter Rice Krispy Treat Pralines</a> from Kevin and Amanda's Recipes<br />
Praline Buckeyes <br />
<br />
<i><b>Shoo-Fly Cake</b></i><br />
<br />
This tastes <i>much</i> better than the pie, especially if you're used to wet bottom shoo-fly. Warning, this cake doubles in volume as it bakes. While the overflowing, crispy top is delicious, the clean-up when it falls in the oven is a pain. Plan accordingly.<br />
<br />
You Need:<br />
4 Cups AP Flour<br />
3/4 Cup Shortening<br />
2 Cups brown sugar, packed<br />
1 1/2 t dried ginger <br />
2 Cups boiling water<br />
1 cup molasses<br />
1 T baking soda<br />
<br />
1. Preheat oven to 350 and a set a kettle of water to boil<br />
2. Line a large casserole or two 8" pans with parchment paper (if you can use a pan with a removable bottom, that makes things convenient.)<br />
3. In a bowl mix the flour, ginger, and sugar.<br />
4. Cut the shortening into the flour and sugar.<br />
5. Set aside 1 cup of the mixture.<br />
6. Add to the remainder, the boiling water, molasses, and soda. Mix well.<br />
7. Pour batter into prepared pan(s). Drop several times to get ride of extra air<br />
8. Top batter with reserved mixture.<br />
9. Bake 45 minutes to an hour, until tester comes out clean. <br />
<br />
<b><i>Peanut Butter Cookies</i></b><br />
<br />
I did some tweaks to fit my current elimination diet and pantry contents, also convenience. A well-rounded peanut butter cookie, you can roll them in cinnamon-sugar before baking, added an original or peanut butter filled kiss on top instead of the cross-hatch, decorate with chopped peanuts, whatever floats your boat. Hershey's used to stock a "Peanut Butter Blossom" cookie in the Chocolate World bakery that was fantastic - 3-4" wide base with a center original kiss, surrounded by chopped mini cups, and drizzled with peanut butter and chocolate. I always used my free cookie coupon for one of those. Last time we stopped by it was just a plain cookie, I was very disappointment.<br />
<br />
<br />
You Need:<br />
1 <i>heaping </i>T ground flax<br />
3 T lukewarm water<br />
3/4 cup peanut butter, conventional (creamy or crunchy, depends on your tastes)<br />
8 T butter or butter susbstitute<br />
1/2 cup light brown sugar, packed<br />
1/4 cup granulated sugar<br />
1 T vanilla<br />
3/4 cup rolled oats<br />
1/2 cup peanut flour<br />
1/4 cup nutritional yeast<br />
1 t baking soda <br />
1 pinch kosher salt<br />
<br />
1. Combine flax and water, set aside for 10 minutes<br />
2. Process rolled oats in food processor until medium to fine flour.<br />
2. Add the rest of the ingredients, including the flax to the processor. Mix until well combined. If you used crunchy peanut butter, reserve half for few minutes to keep some of the texture. <br />
3. Roll the dough into 3/4-1" diameter log. Slice into 1/2" slices. Alternatively, just roll out 3/4" balls. <br />
4. Place slices on silicone mat or parchment paper. Roll in sugar or cinnamon sugar if you want. Use a fork to press a cross-hatch mark into the top.<br />
5. Freeze for 20 minutes. Preheat oven to 350<br />
6. Bake for 18-20 minutes until slightly browned on the edges and the top is set. <br />
7. Cool on the pan for 10 minutes, then move to cooling rack to cool completely (if you use a silicone mat, just move that to the counter-top for less dishes instead of using a rack.)<br />
<br />
<i><b>Praline Krispies and Praline Buckeyes</b></i><br />
<br />
After the failed pralines, I used the remainder of what fell apart (most of them) to make the base of what DH calls Buckeyes. I think adding rice krispies to the buckeye center is weird but it does add some texture and a tiny bit of lightness to an otherwise dense treat.<br />
<br />
You Need:<br />
1 1/2 cup white sugar<br />
3/4 cup brown sugar, packed<br />
1/2 cup milk or milk substitute (I used quinoa & rice)<br />
6 T shortening, butter, or coconut oil<br />
1/3 cup crunchy peanut butter<br />
1/2-1 cup smooth peanut butter (buckeyes, only)<br />
1 1/2 cup crisp rice<br />
1/2-1 cup powdered sugar<br />
8 oz chocolate (I used Enjoy Life's mini chips since I had them for the pumpkin bars)<br />
2-3 oz paraffin wax (optional, if you are only going to be eating them from the fridge, you don't need it, otherwise you risk chocolatey fingers without it)<br />
<br />
1. Lay out large sheets of waxed paper near your cooktop<br />
2. In a large pot, combine white and brown sugars, milk, and fat. Bring to a boil over medium-high heat. Stir to combine then let boil <i>untouched</i> for 3 minutes. Stir in crunchy peanut butter.<br />
3. Remove from heat and stir until mixture looks creamy. Add in Krispies<br />
4. For Krispies Only- Immediately spoon out onto waxed paper and let sit until set, you may need to press to get them to hold together.<br />
The rest of the instructions are for the buckeyes<br />
5. Stir the mixture until smaller clusters form and the remainedr powders.<br />
6. Add in alternating spoonfuls of smooth peanut butter and powdered sugar until the mixture holds together. <br />
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7. Form 1" balls of the mixture and freeze for 30 minutes or until well set.</div>
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8. In a double boil- shave the paraffin into the chocolate and melt. Using a fork, dip or roll each ball in the chocolate, gently tap off the extra chocolate and lay it on the waxed paper. Let the coating set, if the coat seems to be too soft, shave in more paraffin to the chocolate.</div>
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9. Build up a generous coat, letting each coat dry for at least 15 minutes. I used 4 coats.</div>
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10. Store in fridge. I wrapped each buckeye in twists of waxed paper like salt water taffy.</div>
Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-80194386259469838112014-11-18T11:35:00.000-08:002015-01-17T22:12:11.581-08:00Empty-the-Crisper Soup with PestoI had a craving for a broth-y soup after feeling pretty run down. It was toward the end of the week so the pantry and crisper was starting to look a little bare. So this is a sort of everyday, empty the pantry sort of soup. It is exactly the sort of soup I crave when getting sick too, bonus it's low in FODMAPs so less likely to upset my GI.<br />
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You Need:<br />
<br />
drizzle olive oil <br />
2 stalks celery, diced<br />
2 carrots, diced<br />
1 tsp herbed poultry seasoning<br />
1 cup chickpeas<br />
1/2 tsp garlic salt<br />
4 cups vegetable broth, low-sodium<br />
2 T parsley, chopped<br />
2 t Worcestershire sauce (or use tamari or vegan Worcestershire sauce to keep it vegan)<br />
2 t lemon juices <br />
1 cup arugula<br />
3 T pesto<br />
<br />
1. In a pot, or large sauce pan, heat the oil over medium heat.<br />
2. Saute the carrots and celery for two minutes.<br />
3. Add the seasoning, salt and chickpeas and continue to saute until carrots are starting to soften.<br />
4. Add the broth and simmer for 5 minutes, stir in the sauce and simmer for another few minutes.<br />
5. Add the arugula and allow it to wilt, also stir in the lemon juice.<br />
6. Serve with a tablespoon of pesto on top. Yields 3 lunch-sized bowls.<br />
<br />Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-60611191601191323672014-11-15T10:57:00.000-08:002015-01-17T22:12:23.826-08:00Slightly-Southern Gluten-Free Cornbread To go with my <a href="http://crossingthedelebear.blogspot.com/2014/11/smokey-quinoa-chili.html">Smokey Quinoa Chili</a> at the going-away party, I made a loaf of sourdough (King Arthur's <a href="http://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe">Extra-Tangy</a>, as written) and a skillet of cornbread. I'm calling this slightly-Southern because I'm not sweetening but I think the addition of oat flour means it's a little too out there to be true Southern cornbread. For reference, I warmed the loaves up in the oven for a few minutes, wrapped them in fabric napkins and placed them in a bread basket.<br />
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I've started using weights for most things that aren't in measuring spoons. It's more accurate. I would ditch the spoons but my kitchen scale doesn't show accurate enough numbers for anything under 1.5 grams. <br />
<br />
This is adapted from Alton Brown's Cornbread No Chaser from <i>I'm Just Here for More Food </i>and Keepin' it Kind's <a href="http://keepinitkind.com/vegan-gluten-free-skillet-cornbread/">Vegan, Gluten-Free Skillet Cornbread</a><br />
<br />
You Need: <br />
255 g (1.5 cups) stone ground cornmeal<br />
1.25 cups minus 1 t milk (use your favorite variety, if you have access to buttermilk, omit the ACV and use a full 1.25 cups)<br />
1 t Apple Cider Vinegar<br />
3 T ground flax<br />
6 T lukewarm water<br />
1.5 tsp kosher salt (when I was writing this recipe, DH made a <a href="http://www.psalty.com/">Psalty </a>joke, I'm still confused why)<br />
140 grams flour (substitute your favorite flour here, I used oat) <br />
1 T baking powder<br />
1 t xanthum gum (omit if you are using a wheat flour or don't mind <i>slightly </i>crumbly cornbread)<br />
95 grams (.5 cup) neutral tasting oil (you can substitute 2-4 T for a liquid sweetener if you really want)<br />
1 T solid fat (I used vegan butter, real butter works, coconut would probably work as well, I know lard is a staple back home) <br />
<br />
1. Preheat oven <i>with the skillet inside</i> to 425<br />
2. Combine the milk and apple cider vinegar and let sit for 5 minutes, add the cornmeal and let sit another 15-20 minutes.<br />
3. Meanwhile, combine the water and ground flax, let sit for at least 5-10 minutes.<br />
4. Whisk together your remaining dry ingredients<br />
5. Melt the fat in the skillet and swirl around until the bottom is covered, stick back in the oven to keep hot. <br />
6. Add the flax mixture and the oil to the cornmeal slurry, whisk well. <br />
7. Add the slurry to the dry ingredients and mix until just combined. <br />
8. Quickly pour the batter into the hot skillet and stick back in the oven.<br />
9. Bake for about 20-25 minutes until golden brown and tester comes out mostly clean<br />
10. Let it sit in the skillet for 5-10 minutes then carefully remove to cooling rack. Serve warm or cold. <br />
<br />Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-68944663761353122572014-11-13T10:54:00.000-08:002015-01-17T22:12:40.671-08:00Smokey Quinoa Chili I've been on a soup kick the last few months. We almost always have 2-8 (yes, really) types of soup in the freezer for lunches or a pick-a-soup dinner. This chili has been made quite a few times - at home, at my parents, on vacation with my extended family, for a potluck fiesta going-away party for church (talk about mixing cultures there.) It's not your typical chili, it has beans and no meat so it violates the Texan definition of chili (and the fiesta was for a couple moving back to Texas, oh well, I wanted something that I could eat.) All the same, it's very good, very filling, and I've even added some suggestions in the end to bulk it up even more that start to take it away from chili-land and into Tex-Mex stew land. <br />
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">This is a great year-round chili. I've made it for my parents and even my dad liked it (he insisted on a burger on side but we're not discussing his eating habits...) <br /><br />Barely Adapted from <a href="http://damndelicious.net/2013/10/16/quinoa-chili/">Quinoa Chili</a> from D- Delicious</span></span><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"> You Need:</span></span><br />
- drizzle neutral oil<br />
- 5 cloves garlic, minced<br />
- 1 large yellow onion, finely diced<br />
- 1 jalapeno, seeded and finely diced (optional) <br />
- 2 t chili powder<br />
- 2 t cumin<br />
- 1.5 t paprika (regular or smoked, smoked is ideal)<br />
- 1.5 t sugar<br />
- .5 t cayenne <br />
- .5 t coriander, ground<br />
- 1 t liquid smoke<br />
- pinch kosher salt<br />
- .25 t black pepper<br />
- 30 oz fire roasted diced tomatoes<br />
- 15 oz tomato sauce<br />
- 4.5 oz fire roasted green chiles, diced<br />
- 1/2 cup uncooked quinoa (or 1.5 cup cooked) <br />
- 2-4 cups vegetable broth or water<br />
- 1.5 cups or 15 oz kidney beans, cooked or drained/rinsed<br />
- 1.5 cups or 15 oz black beans, cooked or drained/rinsed<br />
- 2 cups roasted sweet corn (or 1-2 ears, which ever is easier to obtain)<br />
- 1 lime<br />
Toppings: avocado, sour cream, cheese, scallions<br />
<br />
<br />
1. In a large pot, heat the oil over medium heat and saute the onion and jalapeno for 2-3 minutes then add the garlic. Saute until onions are soft and garlic is fragrant. <br />
2. Add the seasoning (down through black pepper) and saute another minute or two to toast the seasonings. Careful to not let another burn (you want smokey, not charred)<br />
3. Add the tomatoes, sauce, chiles, and uncooked quinoa. Reserve the quinoa if using cooked. Add 2 cups of veggie broth or water. If it looks too thick, add more liquid. Cover and simmer for 30 minutes (you can reserve the quinoa for the last 20 minutes if you want to ensure slightly firmer quinoa.)<br />
4. Add the cooked quinoa if using, beans, corn, and lime juice. Gently cook until everything is heated through, about 5 minutes.<br />
5. Serve with your favorite toppings and side of cornbread. <br />
<br />
Note:<br />
- Many of these vegetables, I call for fire roasted, regular will be okay, I just think the extra smokiness is a nice bonus. Alternatively, you can broil or roast your own chiles and corn.<br />
- To make in a slow cooker, follow directions 1-2 then transfer to slow cooker. Follow directions for step 3 but cook on low for 4 hours. <br />
- To bulk it up even more, add a couple handfuls of hearty greens (Russian Red Kale, Collard Greens, etc), maybe saute some chopped bell pepper too. <br />
- This freezers really well. See my above comment on how much soup we have in the freezer. <br />
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Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-91224132753826217902014-11-10T09:00:00.000-08:002015-01-17T22:12:50.858-08:00Super Autumn Stuffing with Wild Rice and PomegranatesStuffing is easily my favorite Thanksgiving dish. Particularly cornbread stuffing (mostly because we didn't really have another option growing up. I had planned on making a fall salad with pomegranates and squash but I was craving stuffing. This isn't cornbread stuffing of course but I like the added texture the rice gives. This is everything autumn stuffed (pardon the pun) into one vegan, gluten-free dish.* I ate it with roasted acorn squash (not a fan) but it would be <span class="st">delicious </span>with really any protein. I think stuffed mushrooms would be fantastic. Or turkey or ham, I guess (do people have have with thanksgiving?) With the red and green aspect, this could definitely go Christmas as well... maybe not at my family's <span class="st">rømmegrøt</span>, seafood chowder, and smoked meat table but at a normal table, sure.<br />
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This yields about 6-7 cups of stuffing, maybe more, I was snacking while I was cooking<br />
<br />
You Need:<br />
<br />
1/2 cup uncooked wild rice or wild rice blend<br />
1/4 cup pomegranate juice<br />
1 1/2 cup water or vegetable broth<br />
1/2 cup chopped toasted pecans<br />
2 tsp olive oil <br />
1 cup (3 stalks) celery, chopped <br />
1 cup (2-3 whole) carrots, chopped<br />
1 small red onion, chopped<br />
5 cloves garlic, minced <br />
1 T thyme<br />
2 t sage<br />
2 t dried parsley or 1 T fresh, chopped <br />
1 t pepper<br />
1/2 t kosher salt<br />
1 t onion powder<br />
1 t garlic powder<br />
2 cups baby spinach, roughly chopped <br />
1/2-3/4 cup pomegranate arils<br />
<br />
1. Cook the wild rice in a pot with a tight lid with the liquids for 45 minutes on simmer, remove from heat and steam for 10 minutes.<br />
2. Heat oil in skillet and saute the onion, celery, and carrots for 2-3 minutes until starting to soften.<br />
3. Add the garlic, saute until fragrant. <br />
4. Add the seasonings and stir thoroughly.<br />
5. Add pecans and rice with any remaining liquid.<br />
6. Cook for several minutes until the vegetables are soft then stir in the aerials and spinach. Let the spinach wilt and then serve.<br />
<br />
NOTE: If you leave out the pecans, this is free (I'm fairly certain) of major allergens! <br />
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*I'm currently going through an elimination diet to see if we need to add wheat to the list of things I really shouldn't be eating. However, my future with bread is looking pretty good. It never hurts to build up my mom-safe dish library. Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-39453201546381812892014-11-06T08:23:00.000-08:002015-01-17T22:13:07.130-08:00Slow Cooker Dal with Chickpeas and Wild Rice<div class="separator" style="clear: both; text-align: center;">
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I've started developing a taste for at least mildly spicy food. I can't handle "Vietnamese Hot" level of spicy as we called at one of our favorite Waco restaurants (which now delivers! That would have been dangerous when we lived in the area, although there's nothing terribly unhealthy there) but one chili pepper level, maybe two. You can play around with the chiles, curry powder, and mustard powder for a spicier dish. I didn't want to have to make a separate pot of rice, so I include it here. It's probably not authentic but it works for a weeknight meal. I really like the texture of soaked chickpeas in this and the crunch of wild rice (the brown rice is for DH.)<br />
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You will Need:<br />
<br />
Drizzle of neutral oil<br />
1 yellow onion, quartered<br />
1 head shallots, peeled<br />
6 cloves garlic, peeled<br />
3 T ginger, peeled<br />
2-3 cups chickpeas, soaked, not cooked (see note if using canned) <br />
4 cups vegetable broth<br />
15 oz light coconut milk<br />
28 oz crushed tomatoes<br />
3 T tomato paste <br />
2 dried chiles de arbol<br />
2 T garam masala<br />
1 T curry powder<br />
2 t salt<br />
3 t tumeric<br />
3 t cumin<br />
1 t mustard powder<br />
2 t fenugreek, ground<br />
12 oz baby spinach<br />
1 cup wild rice (or wild rice blend)<br />
<br />
1. Either finely chop or pulse in food processor the onion, shallots, garlic, and ginger. Heat oil in skillet and saute until soft. <br />
2. Add to the onion mixture all the spices, including the chiles de arbol, as well as the tomato paste. Saute until fragrant, about 2 minutes.<br />
3. Combine remaining ingredients, except the baby spinach in the slow cooker. Reserve the chickpeas if using canned. <br />
4. Stir, cover, and cook on high for around 4 hours, 8 hours for low (on the stove this should take around 45 minutes on medium heat on the stove but I haven't tried that.)<br />
5. Stir in the spinach (and if using canned, the chickpeas), cover and let wilt for 10 minutes.<br />
6. Serve topped with yogurt or raita. <br />
<br />
Note: If using canned chickpeas add those for the last hour to 45 minutes. I used my falafal chickpea stash right from the freezer, these are soaked but not cooked to hold up to the falafel and seem to do better when cooked for a long time in the slow cooker. Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0tag:blogger.com,1999:blog-3766341557554605788.post-89477859266432841052014-11-02T10:00:00.000-08:002015-01-17T22:13:16.799-08:00Fruity Oaty Bars (Almond Butter and Jelly Bars)DH insists on calling these Fruity Oaty Bars after the commercial in <i>Serenity. </i>I introduced them at church as simply Almond Butter and Jelly Bars. I don't think we have many Browncoats in our class...<br />
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<i> </i> <br />
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Based off of Oh She Glows's <a href="http://ohsheglows.com/2014/09/09/raspberry-chia-seed-jam-oat-crumble-squares-vegan-gluten-free/">Raspberry Chia Seed Jam Oat Crumble Squares</a><br />
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This was a slightly panicked creation when a Honey Nut Apple Cake was a spectacular fail. Lesson learned, only make one fundamental change in a recipe at a time, not 5. I made a couple changes here but they were much smaller (premade jam, added a dash of honey, used almond butter and vegan butter instead of brown rice syrup and coconut oil, a few measurements were slightly changed.) I needed something to go right that day - my Bears lost, recipe failed, didn't make either of the Howl-o-ween events we planned on going to, my sinuses starting draining the middle of my run making it impossible to breathe, and my previous go-to trouser pattern has completely the wrong curve for my now-much-fitter body. These bars made the day much better. <br />
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You Need: <br />
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2 cups fruit preserves/jam, as low sugar as you can find (I used Spreadable Fruit Cherry, fig would be delicious)<br />
2 T coarsely ground chia seed<br />
6 T water<br />
1 stick butter or butter substitute<br />
130g natural almond butter (close to one ingredient as possible, sub other nut butter as desired)<br />
1/3 cup maple syrup (A or B Grade)<br />
3 T honey (use very full 1/2 cup syrup if you do not eat honey)<br />
2 t vanilla extract<br />
1 t baking soda<br />
1 <i>scant </i>t table salt<br />
224 g almond flour (2 cups)<br />
5 cups rolled oats<br />
1 <i>heaping </i>cup oat flour<br />
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1. Preheat oven to 350</div>
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2. Line casserole dish (9 x 18) with parchment paper with a lip to lift out later</div>
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3. Mix the water and chia grounds and let sit for 5-10 minutes until congealed</div>
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4. Add in all liquid or semi-liquid ingredients and mix. </div>
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5. Slowly add dry ingredients. Add more almond butter or honey to bind if it isn't sticky, and it should be fairly sticky. </div>
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6. Spoon 2/3 of the mixture onto the parchment paper and try to smooth out. Smoosh it with a pastry roller or your hands. </div>
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7. Spoon the jam on top and spread.</div>
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8. Top with the crumbled remaining 1/3 of the oat mixture. </div>
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9. Bake for 25-30 minutes, tent with foil if needed to stop browning. </div>
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10. Cool in pan for another 30 minutes</div>
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11. Use the parchment paper to carefully lift the bars out and cool completely on wire racks before cutting into bars. While warm there is some flexibility in the bars when you pull it out. </div>
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12. Store in fridge/away from heat (or crumble over yogurt or ice cream)<br />
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These are delicious straight out of the freezer. </div>
Crossing the Delebearhttp://www.blogger.com/profile/06455741201940091133noreply@blogger.com0