May 22, 2009
· Filed under Recipes -- Desserts, Recipes -- Snacks
2/3 c. agave (or honey)
2/3 c. toasted almond butter (or any other nut butter, including peanut)
1 tsp. cinnamon
1 tsp. vanilla
1 c. flaked coconut (without added sweetener)
3 c. oatmeal
1 1/2 cups dried fruit (I used chopped apricots)
1 c.almond slivers (or any other chopped nut)
Combine agave, nut butter, and cinnamon in 1 quart saucepan. Stir over medium heat until mixture is melted. Remove from heat, add vanilla, oatmeal, and coconut.
Mix until all coated and put on cookie sheet. Bake at 275 degrees for 60 minutes. Toss and mix, turning on pan. Turn off heat and let dry 1 hour, leaving it in the oven. Add dried fruit.
If you make this with honey you can bake it at 300 degrees for 40 minutes. Agave burns more easily so it bakes better if you reduce the heat and increase the time. Because agave doesn’t crystalize, this granola will be softer than most no matter how long you bake it!
You can eat this granola as is, in milk, or as a topping for things like smoothies (as pictured above).
May 19, 2009
· Filed under Recipes -- Desserts, Recipes -- Snacks
My kids really dig smoothies and they were a great use for the homemade yogurt (first pic). Don’t stress about smoothie recipes, they are really flexible (but recipes are a good starting point for ideas). I made the smoothie featured in the second pic (my son loves to eat them out of sundae glasses) with his homemade yogurt, frozen strawberries, a banana, agave and some ice. I whirled it all in a blender and even my yogurt-hating husband LOVED them.
May 3, 2009
· Filed under Recipes -- Appetizers, Recipes -- Side Dishes, Recipes -- Snacks, Recipies -- Vegetarian
Known just as “relish” in the Tex-Mex influenced South, this is far different from the relish you put on your hot dogs. We used to serve this in the Mexican restaurant I worked at in college and it was made from scratch in the kitchen, not bought pre-made.
And it’s so easy to make and so good, one of my husband’s favorite snacks. I used produce from the new Pearl Brewery Farmer’s market and Greenling. Just like the refrigerator pickles, this will be ready to eat in about 5 days.
In a pot on the stove combine 2 cups of water, 1/3 cup of white vinegar, a tablespoon of salt, 2 tsp of sugar, and a few grinds from the pepper mill. Heat on low just long enough to desolve the salt and sugar.
In a bowl with a lid or a glass jar with a lid (just not metal, mmmkay?) add two large peeled and coined carrots, one onion sliced and the rings seperated, one jalapeno slized, 3 garlic cloves sliced, and 5-10 peppercorns.
Pour the liquid over the veggie mixture, seal tightly and shake it like a polaroid picture. Stash in the fridge and forget about it for a few days (unless you want to shake it once a day or so). The veggies will last in your fridge for about 3 months. Not that you won’t eat them first!
February 24, 2009
· Filed under Recipes -- Side Dishes, Recipes -- Snacks, Recipies -- Sauces & Dressings, Recipies -- Vegetarian
Cold Asian Noodles are a family favorite. My husband likes to eat them hot (which defeats the whole cold noodles idea, but whatever). I like them as a side dish or to bring to work for lunch (don’t even have to fight for the microwave!). Here is a picture of the finished noodles and a snapshot of the grated ginger. Like I mentioned in the original post, ginger keeps FOREVER in the freezer. Leave it unpeeled then peel and grate it while it is still frozen to add to your recipes. When it is grated very fine like in the picture it practically melts into your sauce for a rich, but not overpowering flavor!
July 16, 2008
· Filed under General Info, Links, Recipes -- Appetizers, Recipes -- Side Dishes, Recipes -- Snacks
Amber did some good old-fashioned (and delicious looking!) canned pickles. I like the super crunchiness of Classen pickles so I thought I would try my hand at some refrigerator pickles this past week.
These were super-easy! I used the recipe from here. The only difference was I heated the solution enough to dissolve salt (since I was using a coarser grain sea salt). I used two large garlic cloves and some fresh dill. (I wasn’t a huge fan of the dill and ended up taking it out a few days later, but my husband liked it).
The flavor started to emerge on the 3rd day. My husband has eaten a few but I’m letting them soak up the flavors a little longer. They will last a good three months in the fridge. Think I’ll do some hamburger slices next!
July 15, 2008
· Filed under Recipes -- Snacks, Recipies -- Sauces & Dressings, Recipies -- Vegetarian
My coworkers and I (and our kids and our spouses) have a favorite after work hangout that serves great mexican food, margaritas voted the best in San Antonio, and a two story indoor playground. What more could a girl want? Actually, what I really wanted is their avocado salsa recipe, they have a bar of homemade salsas and this one is my favorite. I found a very close version of it on the About network and tried it this weekend. Delish!
2 ripe avocado
4 tomatillos, husks removed
1/4 cup cilantro leaves
1/2 cup green onion
1 tablespoon lemon (or lime) juice
1/2 of a jalapeno, fresh, seeded
1 teaspoon salt
1 large garlic cloves
1/2 of a small onion
Coarsley chop all incredients and add to a food processor or blender. Blend to desired smootheness (or chunkiness). You may want to rinse the tomatillos after you remove the husks, they are always a bit sticky. The salt and lemon juice will help prevent browning, but you can also use a little Fruit Fresh, especially if the salsa will not be eaten all immediately (though not eating it all will be difficult!)
Delicious with Mexican food or just as a dip. The most readily accessible whole grain tortilla chips I have found are Tostitos brand. Many speciality stores such as Trader Joe’s, Whole Foods, Sun Harvest, or HEB Central Market will have other brands and options of whole grain chips…you can also fry your own, though they won’t be as think and crispy as the store bought brands!
July 9, 2008
· Filed under Recipes -- Breads, Recipes -- Desserts, Recipes -- Snacks
Squash apparently works in bread as well as zucchini and carrot, and one loaf of bread used up two of the yellow little buggers, which is definately the best part. I told my kids it was cinnamon bread and it got scarfed up before I even had a chance to take a picture!
1 cup unbleached all purpose flour
1/2 cup wheat flour (I used King Arthur’s White Whole Wheat)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (or a spice bend of your choice, I used Penzey’s Cake Spice)
2 eggs
1/4 cup sugar
1/2 cup Splenda
1/2 cup canola oil
2 tsp vanilla
1 1/3 cups grated yellow squash.
Combine the first five ingredients and set aside. Combine eggs, sugar, oil and vanilla in a lagre bowl. Mix well and stir in the grated squash. Add the dry ingredients and stir until moistened. Pour batter into a greased and floured loaf pan. Bake at 350 for 50 minutes. Cool in pan for 10 minutes before removing to a wire rack. This step is important since the bread keeps cooking even after you take it out of the oven, the center will be slightly underdone otherwise.
Makes 1 loaf.
July 7, 2008
· Filed under Recipes -- Breads, Recipes -- Desserts, Recipes -- Snacks
1 cup unbleached flour
3/4 cup whole wheat flour (I used King Arthur White Whole Wheat)
1 tbs baking powder
1/2 tsp salt
1/3 cup sugar
1/3 cup Splenda
1 egg, beaten
1/3 cup butter, melted (1/3 cup is about 5 tbs plus 1 tsp)
1 cup milk
3/4 cup rolled oats (you know, oatmeal)
1 1/2 cup blueberries (if you use frozen, don’t defrost them first)
Preaheat your oven to 400. Sift the first 4 ingrdeients together. Stir in the egg, butter and milk, until just blended. Fold in your oats and blueberries. Either used paper lined muffin tins or grease the tins well. Bake approximately 20 minutes.
Makes 12 good sized muffins.
The original recipe comes from an out of print cookbook I picked up at the used book store last week called Granny’s Muffin House. It has a ton of both sweet and savory muffin recipes that already call for less sugar and more whole grains. I adapted it a bit more by adding whole grain flour plus cutting the sugar in half by using half Splenda. I think the sugar could be cut some more, but I wouldn’t use more whole grain flour that I did in this batch.
Granny’s Muffin House is available through the Amazon ZShop. For a penny. Grab one!
July 4, 2008
· Filed under General Info, Links, Recipes -- Appetizers, Recipes -- Snacks, Recipies -- Vegetarian
This recipe was in Susan Wittig Albert’s About Thyme newsletter a couple of weeks ago. She writes 2 mystery series (and a 3rd with her husband Bill) which I read and enjoy. Her China Bayles series is set around a herb shop and tea room in the South Texas hill country, so she knows her business about herbs!
I asked her permission to reprint it and she was kind enough to say yes (and respond practically immediately, isn’t she cool?).
Cheese has been an important part of the human diet for at least five thousand years. The smooth texture and unobtrusive taste of milder cheeses make them a perfect companion for savory herbs. Boursin cheese—a mild, creamy cheese flavored with herbs—was originally created in 1957 by François Boursin in the Normandy region of France. Now, the term is used to describe many herb-flavored cheese. You can buy it at the supermarket, or make your own taste-alike.
Boursin
1 cup farmer’s cheese
1 cup Asaigo or Parmesan cheese, grated
8 ounces cream cheese, softened (don’t use “lite” or low-fat)
1 stick butter, softened
1 teaspoon lemon juice
2 tablespoons minced chives
3 cloves garlic, finely minced
½ cup minced parsley
1 teaspoon fresh minced marjoram
1 teaspoon fresh minced thyme
In a large bowl, blend the cheeses. Blend in the butter and lemon juice. Add the other ingredients and mix well. Refrigerate to blend flavors.
Sign up for the About Thyme newsletter here! I’ve been receiving it for years and have NEVER gotten spammed.
Susan’s blog, Lifescapes, about life in the Texas hill country, can be found here.
May 21, 2008
· Filed under Recipes -- Snacks, Recipies -- Vegetarian
Rosemary Marinated Mozzarella
1 cup olive oil
4 cloves garlic, chopped
3 sprigs rosemary
½ tsp pepper
1 lb. Bocconcini (small fresh mozzarella balls)
Cook garlic and rosemary in ¼ cup of the olive oil in a saucepan over medium-low heat until fragrant, 2 minutes. Add remaining oil and pepper; remove from heat. Let cool, pour over cheese, and refrigerate overnight. Serve with crusty bread.
