Yes I use The Food Network for many a recipe. Or at least Savanah does. And we enjoy sweets as much as the next person. But long gone are the days of sitting around with a carton of ice cream on our laps. We have moved up on moved on. And I truly believe that you can intertwine both worlds, referring to sweet and healthy. Well I have always been a huge fan of granola, but when we read the sugar content on the packaged granola, we had to find a better version. So Savanah set out and found a fabulous granola by Alton Brown. We do not technically make them into bars, we let it stay loose and eat it as a snack and as a cereal.
Let the good times roll. If you are looking to curb your sweet tooth but are not looking to have a sugar laden treat, this is the recipe for you. Give it a try, you will not regret it....trust me.
Sunday, November 30, 2008
Saturday, November 29, 2008
I Am Weak
Yep I broke down and did it. I had a Turkey sandwich. And you know what, it wasn't all that. When I was pregnant with Savanah, I was a vegetarian as well. But I had a hankering for a ham sandwich about halfway through my pregnancy. So my lovely husband knew just the place. We made a bee line for a dive he knew about and let me tell you, that was thee best darned ham sandwich I ever tasted. Yesterday's turkey sandwich was not.
But I got it out of my system and just realized that I really do not miss meat as much as I thought I did.
We did however had a wonderful Thanksgiving dinner. We had all the items I listed in a previous post, but due to the fact that I had a small turn out family and friends-wise, Savanah asked if ti felt like Thanksgiving. And truth be told, it did not. My home is usually busting at the seams with people...not this year.
There is always next year. Hope you and yours all had a great day with the ones you love!!!
But I got it out of my system and just realized that I really do not miss meat as much as I thought I did.
We did however had a wonderful Thanksgiving dinner. We had all the items I listed in a previous post, but due to the fact that I had a small turn out family and friends-wise, Savanah asked if ti felt like Thanksgiving. And truth be told, it did not. My home is usually busting at the seams with people...not this year.
There is always next year. Hope you and yours all had a great day with the ones you love!!!
Friday, November 21, 2008
Hearty Winter Soup
Well I snagged thus lovely soup from VEGAN TICKLES All I can say is a resounding wow. Now, for those of you who may not read this blog all that often, my daughter and I have come up with three categories to new recipes we try. There are the Keepers. Those are recipe you do not change one little bit. They stand alone ands should never be messed with. then there are Tweakers. those are recipes that you like, but something is just not right. Whether it be too spicy or not spicy enough or a herb that was not your cup of tea. It is a recipe that needs changing to fit your families taste buds, but the basics are there. And there are the Tossers. Those you throw in the garbage and dare mention you ever made that dish.
With that said this soup is a tweaker and for a few reasons. I am not a big fan of thyme, but tried it all the same. Next time it goes. And Tickle's recipe called for sweet potatoes and all I had were russets. I think the sweet potatoes would have been a great contrast to thee already earthiness of the kale, lentils and leeks. Next time sweet potatoes for sure.I did go to the website she mentioned and thank goodness for sites that archive their recipes. There it was in black and white. The site is a plethora of information so take a gander around and give Real Simple a shot and see what you think.
With that said this soup is a tweaker and for a few reasons. I am not a big fan of thyme, but tried it all the same. Next time it goes. And Tickle's recipe called for sweet potatoes and all I had were russets. I think the sweet potatoes would have been a great contrast to thee already earthiness of the kale, lentils and leeks. Next time sweet potatoes for sure.I did go to the website she mentioned and thank goodness for sites that archive their recipes. There it was in black and white. The site is a plethora of information so take a gander around and give Real Simple a shot and see what you think.
Thursday, November 20, 2008
Fermented Foods
For those of you who have never eaten and or made fermented foods, let me tell you...try them. They are one of thee earliest ways people stared to preserve their foods. I have made a few of my own fermented dishes and plan on trying more. Most the recipes I am pulling from are from Sally Fallon's book Nourishing Traditions. Now, before you run out and buy this book (which I did off of eBay) be forewarned, she does promote the eating of meat. I let that go and the rest of her book is dead on. She slams our food industry and how we have been led to believe what 'real' food is as opposed to what we know it should be.
She has her book broken down into chapters, but her first chapters, once you get past the introduction is Fermented Foods. Most of them are vegetable based. But many of them require whey. For those of you who are vegan, I say omit that ingredient.
I have made homemade dill pickles, and the first time I bit into one I wrinkled my nose up, wanting to know why they did not taste like what I knew to be dill pickles. Well DUH, what we have been eating for the last few decades is so far removed from natural fermentation that is nearly a crime. Then I relaxed my taste buds and began to enjoy the new-found pickles.
All you need is a few mason jars, lids and some counter space, and like with all things made form scratch, you need time. You see, fermented food is not something you 'cook'. The cooking process occurs when you leave it sit in its own juices accompanied by the water and spices indicative to that dish. Savanah and I just made an Arabic style fermented turnips. Simple ingredients, we just had to wait for mother nature to do its thing.
What I can and will say is that if you are not fond of vinegar...don't waste your time. For these dishes hang on the side of an acid tasting dish. But oh the benefits it does for the body. Another highly fermented food/beverage I have grown accustomed to is Kombucha . If you can get hold of a mother, then by all means do so. Talk to the people at your local health food store, see if they know anyone who has a mother/starter. If not then there are ways around it, they are just more time consuming. Again, if you are squeamish around vinegar, read no further, for this beverage will not appeal to you one little bit.
Fermented food is good for us due to its predigestion, and anything we have to break down less is a good thing. So give these things the once over and if you have any questions please do not hesitate to ask.
She has her book broken down into chapters, but her first chapters, once you get past the introduction is Fermented Foods. Most of them are vegetable based. But many of them require whey. For those of you who are vegan, I say omit that ingredient.
I have made homemade dill pickles, and the first time I bit into one I wrinkled my nose up, wanting to know why they did not taste like what I knew to be dill pickles. Well DUH, what we have been eating for the last few decades is so far removed from natural fermentation that is nearly a crime. Then I relaxed my taste buds and began to enjoy the new-found pickles.
All you need is a few mason jars, lids and some counter space, and like with all things made form scratch, you need time. You see, fermented food is not something you 'cook'. The cooking process occurs when you leave it sit in its own juices accompanied by the water and spices indicative to that dish. Savanah and I just made an Arabic style fermented turnips. Simple ingredients, we just had to wait for mother nature to do its thing.
What I can and will say is that if you are not fond of vinegar...don't waste your time. For these dishes hang on the side of an acid tasting dish. But oh the benefits it does for the body. Another highly fermented food/beverage I have grown accustomed to is Kombucha . If you can get hold of a mother, then by all means do so. Talk to the people at your local health food store, see if they know anyone who has a mother/starter. If not then there are ways around it, they are just more time consuming. Again, if you are squeamish around vinegar, read no further, for this beverage will not appeal to you one little bit.
Fermented food is good for us due to its predigestion, and anything we have to break down less is a good thing. So give these things the once over and if you have any questions please do not hesitate to ask.
Sunday, November 16, 2008
Cornbread and Sausage Stuffing
This recipe I have had since 2000, when I was still an avid meat eater. I have always wanted a perfect stuffing/dressing recipe, and this is as close as it gets. This makes a decent size baking pan. When you see the final mixture, you can be the judge if you have a pan this size. I used to double this recipe, but it was always too much so I have stayed pretty true to the original. Vegans, you will have to make your alterations. I mean come on, I took it from a meat recipe to vegetarian. Maybe this year I will be able to veganize it. Enjoy!
3/4 pound sweet sausage cut in small chunks (We have also used Gimme Lean, whichever one works for you)
3-4T oil or butter
2 cups chopped onion
1&1/2 cups finely chopped celery, including leaves
1&1/2 cups finely chopped bell pepper, preferably a mix of red and green (this rainbow of color is to die for)
2 T finely chopped garlic (I prefer this through a press sometimes)
1 T chopped fresh thyme or 1 t dried
Pinch dried chili flakes (optional, but I say throw those puppies in there, walk on the wild side)
1 t salt
Corn bread recipe (Post coming soon)
1 cup chopped scallions (Green onions or leeks can work here)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives (I have never used these)
Freshly ground black pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough fat (oil or butter) to the pan to get about 5 T total. Add the onion, celery, peppers, garlic, thyme, chili flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives and pepper. Toss to combine.
If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it uncovered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
You will have to adapt some of this to your kitchen and your tastes, but rest assured this is slap up delicious. If you have any questions, please do not hesitate to ask.
3/4 pound sweet sausage cut in small chunks (We have also used Gimme Lean, whichever one works for you)
3-4T oil or butter
2 cups chopped onion
1&1/2 cups finely chopped celery, including leaves
1&1/2 cups finely chopped bell pepper, preferably a mix of red and green (this rainbow of color is to die for)
2 T finely chopped garlic (I prefer this through a press sometimes)
1 T chopped fresh thyme or 1 t dried
Pinch dried chili flakes (optional, but I say throw those puppies in there, walk on the wild side)
1 t salt
Corn bread recipe (Post coming soon)
1 cup chopped scallions (Green onions or leeks can work here)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives (I have never used these)
Freshly ground black pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough fat (oil or butter) to the pan to get about 5 T total. Add the onion, celery, peppers, garlic, thyme, chili flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives and pepper. Toss to combine.
If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it uncovered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.
You will have to adapt some of this to your kitchen and your tastes, but rest assured this is slap up delicious. If you have any questions, please do not hesitate to ask.
Friday, November 14, 2008
Traditional Whole Wheat Bread
For those of you who bake or don't, Sue Gregg is thee end all and be all in bread baking and bread knowledge. Do we really know what goes in in our bread is we are kneading or letting it rise. And how did we go from a wheat kernel and get to Wonder Bread. I have a few of her binder books, but am looking into getting thee entire set. Give her a glance, she knows her bread. We do not have a mixer, so we are still kneading by hand. Would I like a mixer? Yes and no. I love the fact that me and one of my children gets to stand across the counter from one another and talk for about 25 minutes. For that is how long we have to actually knead the dough.
It is a family experience. When I was unable to do help in the bread making process, my Youtubing, Playstationing son stepped up to the plate and helped out Savanah. Thank to those two, we had bread during my entire recovery. We double batch and freeze what we are not presently eating. But this recipe that I am posting is 2 regular sized loafs. If you are looking to learn to make your own bread it is not that easy. But I do recommend as you get more serious, is to get bread pans, they have made my bread look like it does in the magazines. Well worth thee investment. I am not necessarily promoting this company, but if you look at the bread pan closely, you will see a dimpled surface on the inside of the pan. That is what you are looking for. So on your next trip to Bed, Bath and Beyond, take a gander down the baking aisle and see what you can see.
1. Proof yeast: Dissolve yeast with honey in water in a glass measuring cup; let stand for 5-10 minutes until it bubbles up;
1/4 lukewarm water (100-115 degrees--warm to wrist)
1 T honey (or other sweetener)
1 T ( 1 package) active dry yeast
2. Blend in mixing bowl (I use metal bowls, but use what you have) in order given:
2&1/4 cups hot water (120-125 degrees)
2 t salt
1/3 cup oil (olive oil preferred)
1/3 cup honey (or other sweetener)
3 cups whole wheat flour
**If you use the same measuring cup for the oil, then the honey behind it will not stick, for thee oil has already lubricated the cup**
3. Blend in yeast ; mixing in remaining flour while easy to stir; then turn dough out on a floured surface to knead in rest of flour as needed to prevent sticking:
proofed yeast (step #1)
3-3&1/2 cups whole wheat flour
4. Knead until smooth and elastic, and resistant.
5. Place dough in lightly oiled bowl (I use the same one I mixed in, just clean it out first), oil top of dough slightly, cover with a clean cloth and let rise in a warm place until doubled, about 1-1 & 1/2 hours. (Stay away from drafts, it makes a difference)
6. Gently punch down in center; knead lightly
7. Shape, (place in loaf pans) let rise, bake, and cool according to recipe (cool on wire rack. Do not let bread sit in pan, it will sweat and make bread mushy) used for bread rolls, or pizza crust.
This is a tried and true recipe and we love it. If you have any questions do not hesitate to ask.
It is a family experience. When I was unable to do help in the bread making process, my Youtubing, Playstationing son stepped up to the plate and helped out Savanah. Thank to those two, we had bread during my entire recovery. We double batch and freeze what we are not presently eating. But this recipe that I am posting is 2 regular sized loafs. If you are looking to learn to make your own bread it is not that easy. But I do recommend as you get more serious, is to get bread pans, they have made my bread look like it does in the magazines. Well worth thee investment. I am not necessarily promoting this company, but if you look at the bread pan closely, you will see a dimpled surface on the inside of the pan. That is what you are looking for. So on your next trip to Bed, Bath and Beyond, take a gander down the baking aisle and see what you can see.
1. Proof yeast: Dissolve yeast with honey in water in a glass measuring cup; let stand for 5-10 minutes until it bubbles up;
1/4 lukewarm water (100-115 degrees--warm to wrist)
1 T honey (or other sweetener)
1 T ( 1 package) active dry yeast
2. Blend in mixing bowl (I use metal bowls, but use what you have) in order given:
2&1/4 cups hot water (120-125 degrees)
2 t salt
1/3 cup oil (olive oil preferred)
1/3 cup honey (or other sweetener)
3 cups whole wheat flour
**If you use the same measuring cup for the oil, then the honey behind it will not stick, for thee oil has already lubricated the cup**
3. Blend in yeast ; mixing in remaining flour while easy to stir; then turn dough out on a floured surface to knead in rest of flour as needed to prevent sticking:
proofed yeast (step #1)
3-3&1/2 cups whole wheat flour
4. Knead until smooth and elastic, and resistant.
5. Place dough in lightly oiled bowl (I use the same one I mixed in, just clean it out first), oil top of dough slightly, cover with a clean cloth and let rise in a warm place until doubled, about 1-1 & 1/2 hours. (Stay away from drafts, it makes a difference)
6. Gently punch down in center; knead lightly
7. Shape, (place in loaf pans) let rise, bake, and cool according to recipe (cool on wire rack. Do not let bread sit in pan, it will sweat and make bread mushy) used for bread rolls, or pizza crust.
This is a tried and true recipe and we love it. If you have any questions do not hesitate to ask.
Cous Cous Salad
I cannot believe I have not posted this recipe. I should be taken out to the backyard and put out of my misery for not sharing this with you ladies. My sister, who helped me in my recovery from my back surgery loves this salad. She can never get enough and always makes me double if not triple the garlic. I have no idea where I got this one, but I think I got it the first time around as a vegetarian. But whatever the case, this is my most requested dish, and not just for the holidays.
1 cup cooked couscous
1/2 cucumber, peeled, seeded (an important step) and diced
1 medium tomato seeded (trust me you need to do this step) and chopped
1 bunch of green onions (I have tried substitutes...it doesn't work) chopped
1 cup chick peas
Dressing:
1/8 cup olive oil
1/2 cup lemon juice (start with 1/4 cup and add until it is right for you)
2-? cloves of garlic (I usually use about 4) crushed (or put through a garlic press)
1 t Dijon style mustard, coriander and salt
Some pepper to taste (go easy on this one. I LOVE pepper, but this is OK without it)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix first five ingredients. Then on the side in a small bowl, combine the dressing. I also tried adding the dressing right to the salad before mixing it separately...doesn't work. Mixing it on the side first is best. Add to salad, mix well and serve.
1 cup cooked couscous
1/2 cucumber, peeled, seeded (an important step) and diced
1 medium tomato seeded (trust me you need to do this step) and chopped
1 bunch of green onions (I have tried substitutes...it doesn't work) chopped
1 cup chick peas
Dressing:
1/8 cup olive oil
1/2 cup lemon juice (start with 1/4 cup and add until it is right for you)
2-? cloves of garlic (I usually use about 4) crushed (or put through a garlic press)
1 t Dijon style mustard, coriander and salt
Some pepper to taste (go easy on this one. I LOVE pepper, but this is OK without it)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mix first five ingredients. Then on the side in a small bowl, combine the dressing. I also tried adding the dressing right to the salad before mixing it separately...doesn't work. Mixing it on the side first is best. Add to salad, mix well and serve.
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