Cabbage Salad, Mango Spinach Salad, Chia Lemonade, Lemon Chia Seed Muffins, Chia and Flax Egg Replacements

This post has been postponed from the summer. We were invited to a BBQ with friends, and asked to bring a salad. I wanted to try this new-to-us cabbage salad (recipe below). Our friends' daughter-in-law made the exact salad...and those were the only two for dinner. It was pretty funny! I should have gone with my other choice, the Spinach Mango Salad.

I also learned more about chia seeds this summer. 

Here are some facts:

just 2 tablespoons of chia has—

4 grams of complete protein

4.5 grams of omega 3 oils

5.5 grams fiber

9% RDA calcium

7% RDA iron

Here's another chia recipe Karen sent this summer. Give the little seeds a try. It's easy to add them to a smoothie, sprinkle them on food, or even just eat a few from your hand. There are stories about South American long distance runners historically using them because of their high nutrition. 

image and recipe from here

Lemon Chia Seed Muffins
1-3/4 c. whole-wheat pastry flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. chia seeds (black, white, or a mix)
1/2 c. unsweetened soy milk or 2% milk
2 t. fresh squeezed lemon juice
2/3 c. unsweetened apple sauce
1/2 c. maple syrup
1 t. vanilla extract
1 T. lemon zest (or zest of 1 small lemon)

1. Preheat your oven to 350 F. Line a muffin tin with cupcake liners.

2. In a large bowl, combine the flour, baking powder, baking soda, salt, and chia seeds. In a medium bowl, combine the remaining ingredients and mix well.

3. Pour wet ingredients into dry ingredients and stir until just combined. Fill each well of the lined muffin tin 2/3 full. Bake for 18 to 20 minutes, until slightly golden in color and a toothpick inserted into the center comes out clean.

image from here

I got this recipe from the preparedness group leader we buy things through. The notes are hers.

Chia Agave Lemonade
For 1 gallon:
1 c. agave
2 c. lemon juice
2 c. hydrated chia - 6 T. chia to 2 c. water (I just add the chia to the water in the pitcher.)

Shake together in a 1 gallon container. Add water to make 1 gallon - shake. Chill overnight. Shake before serving.

I ran the lemonade through my Blendtec to pulverize the chia so the kids would drink it. I think it will actually be better that way. Lemonade is a personal thing. Some like it sweet and some tart. We like it tart so this recipe may need adjustment for your taste.

Finally, you can use chia as an egg replacement. No chia? You can also use flax seed!

Chia Egg Replacement

3 T. water

1 T. chia seed

Let soak for 20 minutes. Use for one egg.

Flax Seed Egg Replacement

1 T. ground flax seeds

2-3 T. water

by Karen, Barbara's daughter; and Dee, wife of Barbara's son Scott

Divinity, Green Bean Casserole

Barbara/Mom/Grandma made Thanksgiving dinner at Katmai Roost this year. It was wonderful to enjoy her cooking, and so fun to be together. At the gathering were two sets of grandparents (the 'real' ones, and the new ones!), Erik & Carissa + Ethan, Kyle, Brittany, Will, Sarah and Parker. A traditional American (?!) dish Mom made was Green Bean Casserole. Brittany especially enjoyed it, and asked for the recipe. Here it is!

Green Bean Casserole

1 (10 3/4 oz.) can cream of mushroom soup
3/4 c. milk
1/8 t. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1-1/3 c. FRENCH'S® Original or Cheddar French Fried Onions

MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

I have to admit that I'm not a fan of Green Bean Casserole, but I think divinity is divine! I asked Mom if she would demo one of my favorite treats so I could learn where I was going wrong. Two places: not having a Kitchen Aid mixer, and not cooling the candy along the way. She said she and her mom used to make this with a wooden spoon, trading off when their arms would tire. We tried it with the electric hand mixer at the cabin. It died a sweet death. Best to have a heavy duty mixer to try this. And to cool the mixture quickly by possibly wrapping a cold towel around the bowl when adding the syrup, or placing the mixing bowl in a sink of ice. The product is wonderful. And I owe Mom a new hand mixer.

Divinity
2-2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
1/4 t. salt
2 egg whites,
with 1/8 cream of tartar
1 t. vanilla
2/3 c. nuts, broken
or coconut

Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). In mixing bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Do just 1 batch at a time.

(This is from the Barbara Doney cookbook above.)

by Dee, wife of Barbara's son Scott

Hearty Vegetable Chowder, Split Pea Soup

One the way back from the cabin this week, we stopped in Rupert, Idaho to visit with Tammy, the gal Scott was able to donate bone marrow for five years ago. She was busy coordinating a big fundraising Christmas tree event for the hospital where she works. It's amazing to see how well she is doing. As a side note, we asked a friend of hers (Cathy) if she knew a good place we could buy some of those famous potatoes. It just so happened that her husband owns the local packing shed. She sent us right over; and it was just a couple miles away. We were loaded up with 100#, and so wished we would have had them to share with the fam at Thanksgiving. One 50# box contains only about 40 potatoes. The first night home we baked of those huge guys, and are still working on using them up. We were so blessed for the visit. When we went to pay, the guy told us: "Cathy said your money is not any good here." This recipe was in my email from Blendtec, so tried it with some of just one of the leftover potatoes. YUM!

Hearty Vegetable Chowder
"Warm up during the holiday season with this chunky vegetarian chowder that will provide you the comfort of a cream soup without all the calories."

1 T. butter
1 garlic clove, quartered
1/2 medium onion, roughly chopped
2 c. frozen corn kernels, divided
2 c. vegetable broth
1/8 t. ground white pepper
1/4 t. kosher or sea salt
1/4 t. fennel seeds
1/2 t. chili powder
1 c. steamed, carrot coins
1 c. red potato, baked, diced [or one part of a huge Idaho potato...]

Add butter to a 3-quart saucepan and sauté onion and garlic until tender. Add broth, 1 cup frozen corn, pepper, salt, fennel seeds, and chili powder and bring to a boil and simmer for 10 minutes. Add soup to the FourSide or WildSide jar and secure lid. Select “Soup” setting. Transfer soup back to the saucepan and add remaining ingredients. Heat through and until corn is tender.

note by Dee: this was a little too spicy for Ian and I. I'd put less white pepper and chili powder next time. The other notes are from Blendtec.


VARIATIONS
•To make the recipe vegan, substitute coconut oil for the butter •Garnish with a sprinkle of brown sugar •Garnish with bacon

NUTRITIONAL INFORMATION
Servings 4
Serving Size 1 c
Calories 152
Fat 3.5 g
Saturated Fat 2 g
Cholesterol 8 mg
Sodium 673 mg
Carbohydrates 29 g
Fiber 3 g
Sugar 8 g
Protein 4 g

similar recipe (called Parker's Split Pea Soup) & pic from here

Here's another old family classic (I didn't say favorite, as our guys would rebel). 

Scott, Ian and I really like it, but I think I remember that each of the older boys don't.

Thick, warm soups are the best when it's cold! Maybe sometime I'll go back and keyboard more recipes in, but for now it's time to go pick up Ian!

Crock Pot adjustments: Decrease water to 7 c., increase peas to 1-1/2 c.

by Dee, wife of Barbara's son Scott

Gingery Vegetable Stock w/ Tofu & Noodles

link

I tried this recipe yesterday off of a "Kitchen Basics" unsalted vegetable stock and it was sooo good--enough to share! 

Gingery Vegetable Stock w/ Tofu & Noodles
4 c. stock
1 T. canola oil
8 oz. cremini mushrooms, finely chopped
2 large carrots, finely chopped
2 ribs celery, finely chopped
1 medium onion, finely chopped
6 large cloves garlic, minced
2 T. fresh ginger, finely chopped
1 c. snow peas, cut into julienne strips
4 oz. thin soba noodles, broken in half
8 oz. baked smoked tofu, cut into 1/4" cubes
4 scallions, thinly sliced on the diagonal
Salt and pepper to taste

Heat the oil in a large saucepan or dutch oven over medium-high heat. Add the mushrooms, carrots, celery, onion, garlic, and ginger and cook, stirring often, for 10 minutes or until the veggies are lightly browned. Add the stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer 45 minutes, adding the snow peas during the last 3 minutes. Meanwhile, prepare the soba noodles according to package instructions. Drain and set aside. Stir the tofu, noodles, and scallions into the stock and simmer 3 minutes or until heated through.

There's a lot of smoked tofu recipes--I used this one because it was and it worked!

 I fried some of mine (PAM) and baked other in my toaster oven!

Smofu Smoked Baked Tofu 
* 1 to 1 1/2 lb. extra-firm tofu
* 3/4 to 1 cup water
* 1/4 cup dark Superior brand mushroom soy sauce (or reg. soy sauce if unavailable)
* 2 tablespoon maple syrup or organic molasses
* 1 teaspoon hickory liquid smoke

* Slice tofu about 1/3-inch thick lengthwise (or into triangles if serving as an appetizer/snack) Mix the rest of the ingredients in a plastic container with tight lid in which you can soak all of the tofu slices in
this marinade sauce. Marinade the tofu slices for 24 hours in refrigerator.
* Bake drained marinated tofu slices on an oiled cookie sheets for 10- 12 minutes in 400 F oven. Flip and bake the other side about another 10-12 minutes.
* Let them cool before using if using for sushi. Otherwise enjoy! Good to eat hot or cold. :)

by Karen, Barbara's daughter

Grilled Pizza, Garlic Fries

Brenda grilling pizza on her deck in Wisconsin.

Grilled Pizza

Brush dough with olive oil. Grill until done, oil then flip and top with roasted peppers, sautéed onions, bushrooms, olives, pepperoni, cheese and pizza sauce.

Garlic Fries

Cut potatoes into fries. Cook under broiler until brown. Flip, and brown other side. Remove from oven. In large skillet, melt butter and add minced garlic. Toss and head with fries, Sprinkle with fresh chopped parsley.

click on any of these images to view a larger image

by Brenda, Barbara's daughter

Spooky Honey Caramel Apples for Halloween

I normally test the recipes before posting, 
but thought I'd put up this picture anyway, 
as it's the season to celebrate with caramel apples. 
I saw the healthier caramel recipe here. I love the sticks!

I usually use Mom's Caramel Corn recipe 
(see below, page 13 in her cookbook, or online on the tab above) 
for the caramel for our apples, 
though this also sounds like a nice change.

Honey Caramel Apples
1 c. honey
3/4 c. heavy cream
2 T. butter
1/4 t. unrefined sea salt
natural red food dye (optional)
1/2 c. crushed pecans (preferably soaked and dried)
6 sticks or wooden dowels

Whisk honey, cream, butter and salt in a heavy-bottomed saucepan over medium-high heat until it begins to bubble, then immediately reduce the heat to medium. Stir in food coloring, adjusting the volume to match the intensity of color you like.

Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260 F (about 25 minutes). The caramel should be a rich brown or red-brown if you also used food coloring; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened.

Prepare an ice bath. Then pour the hot caramel into a mixing bowl and place the bowl in the ice bath, taking care not to splash water into the hot caramel. Stir the caramel until it is uniformly cooled and it begins to thicken just a bit.

Plunge a wooden stick or dowel into the core of your apples and roll them, one by one, in the caramel until uniformly coated. Roll them in chopped pecans and place them on a piece of parchment paper to cool completely before serving.


YIELD: 6 Caramel Apples (6 Servings)

PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins

___

Caramel Corn I

2 sticks margarine, or 1 margarine and 1 butter
1/2 c. white Karo syrup
2 c. brown sugar
1/2 t. salt
1 t. soda
7-1/2 qt. popcorn

Cook butter, brown sugar, syrup and salt for 5 minutes. Remove from heat and stir in soda. Pour over popped corn, mix and put in flat pans. Bake at 200° for one hour. Stir every 15 minutes. Can be stored in sealed containers.

Shepherd's Pie, Tasty Gravy, Herbed Quinoa, Quinoa Salad

 made up Shepherds Pie

I cooked a potato in the microwave and when it was done I chopped it up and put it in the bottom of a small casserole dish. I put gravy over the potato, then added corn and beans, some quinoa on top, more gravy and then some vegan cheese I had left over. I put it in a 350 degree oven until it was hot and bubbly. 

It was pretty good considering I just threw several things together :D 

I love you all! 

Cheryl 

Tasty Gravy (Is this really vegan???) 
1 vegetable bouillon cube
2 c. water
½ t. onion powder
Few dashes of garlic powder
2 heaped T. nutritional yeast
1 ½ t. soy sauce (I used Bragg’s Liquid Aminos)
½ t. ground mustard
¼ - ½ c. flour or as needed for preferred thickness

(I used ¼ c. spelt flour. You may also use brown rice flour
1 T. vegan butter (I used coconut oil)
Sea salt and pepper to taste
Optional: Add a pinch of dried sage

Combine all ingredients in a pot and bring it to a boil. Simmer over low heat for a few minutes. 

Herbed Quinoa
2 c. quinoa
4 c. water
2 c. cauliflower, chopped
Cook until water is absorbed. Cool and fluff with fork.

Add:
3 cloves minced garlic
2 T. lemon juice
2 T. Bragg’s Liquid Aminos
¼ c. Olive Oil
(These are all approximate measures; make it to suit your taste)

Add:
Fresh chopped herbs (basil and dill are great or you may try cilantro which is tasty)
Chopped, sliced or slivered almonds or pine nuts (Add as many or as little as you like)

Mix all the above together and serve.

Ursula’s Quinoa Salad
1 big onion chopped
2 cloves of garlic
1 T. of olive oil
4 c. of water
1/2 c.- 3/4 c. of fresh cilantro (I put it in the chopper or sometimes in the blender)
1 t. salt, or a little more to taste
1 hot pepper or red or green sweet pepper
2 c. of frozen peas
2 c. of quinoa

Sauté the onion and garlic in oil, add water, cilantro, salt, peas, and quinoa. I usually cut a hot pepper in half without the seeds and place them on the top of everything and put the lid on till it boils then I lower the temperature to simmer for 20 minutes.

Once ready if you don't want the hot peppers just remove them, they add a nice flavor to the quinoa. If you use sweet peppers you could probably chop them. I like the little spice it adds to the dish.

by Cheryl, Barbara's daughter

_________________________

In searching for an image for this post (see top), I decided to just post the recipe too. 

Dee

Fresh Caprese Quinoa Salad
1/2 c. quinoa
8 oz. fresh mozarella
1 carton grape tomatoes, halved
fresh basil
2 T. olive oil
salt & pepper

1. In a medium sized pan, bring 1 c. water and quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!

2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.

3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.

Zesty Chicken Tortellini Soup, Chocolate Zucchini Cake

I made some amazing soup last night, and just had to share!

Zesty Chicken Tortellini Soup

4 c. chicken broth

4 c. beef broth

1 ½ lbs. chicken, cooked, cut up

4 carrots, sliced

2 celery ribs, sliced

1 onion, chopped

1 envelope onion soup mix

1 ½ t. dried parsley

½ t. garlic powder

½ t. crushed red pepper flakes

½ t. poultry seasoning

½ t. pepper

2 ½ c. frozen cheese tortellini (I add a lot more!)

Simmer everything except the tortellini 10 - 15 minutes, until vegetables are tender.  Add tortellini, simmer an additional 4 – 5 minutes.

by Stephanie, wife of Barbara's son Brandon
_____________

UPDATE by Dee: 
Since Steph posted a recipe, I thought this would be a good place 
to add the end-of-summer cake recipe I got from her.


Stephanie's Chocolate Zucchini Bundt Cake

Mix:
2 c. zucchini
3/4 c. margarine
2 c. sugar
3 eggs
2 t. vanilla
2 1/2 c. flour
1/2 c. unsweetened cocoa
1 t. salt
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. cinnamon
optional: 1/2 c. nuts, chocolate chips

Bake at 350 for one hour in Bundt pan. Cool before removing from pan.

(Notes by Dee: I subbed butter/coconut oil for margarine, some unrefined cane for some of the white sugar, some whole wheat for part of the flour… and chocolate chips aren't optional. I baked these as cupcakes and frosted with the leftover white frosting from the White Chocolate recipe. I've also made mini muffins out of this—one recipe makes 4 dozen—and they are yummy little 'brownie bites'. Just don't over bake.)

Black and White Chocolate Cupcakes

I saw an article in the BYU alumni magazine—and mentioned on many a blog—about these yummy cupcakes. I had an occasion to make them for those I work with in Stake YW Camp (celebrating another successful camp, birthdays, etc.), so tried it out. They were very good! 

"Have you tried the best cupcake ever? Check out this delicious cupcake recipe from Megan Faulkner Brown, owner of the Sweet Tooth Fairy and Cupcake Wars winner." BYU Magazine.

Black and White Chocolate Cupcakes
1½ c. all-purpose flour
1 c. granulated sugar
1 c. and 2 T. dark chocolate cocoa
1½ t. baking soda
1 t. salt
½ c. sour cream
3 eggs
¾ c. ready-to-eat chocolate pudding
½ c. butter, melted
1 c. semisweet chocolate chips

Preheat oven to 350°F. Line 24 cupcake pan cups with paper liners.In a large bowl, mix the dry ingredients together with an electric mixer on low speed for 30 seconds until well combined. Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape the sides of the bowl and resume mixing on medium speed for an additional minute. Stop mixer and fold in chocolate chips. Fill the prepared cupcake liners with batter 3/4 full. Bake about 15-18 minutes in the preheated oven, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting. [Dee notes: I didn't use dark cocoa, but they were chocolate-y enough even for me, I made an instant pudding, mine yielded about 20 cupcakes, and they were pretty short and dense.]

White Chocolate Frosting
8 oz. cream cheese, softened
¼ c. butter, softened
1 c. white chocolate chips or 6 ounces white chocolate, melted
1 t. vanilla
2⅓ c. powdered sugar

To make the frosting, beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional minute. Add powdered sugar gradually, beating until light and fluffy after each addition. Spread the frosting on the chocolate cupcakes. Garnish with fresh raspberries, mini chocolate chips, or chocolate sprinkles.

Our YW Camp theme was Super Heroes this year, so here's how I decorated.

by Dee, wife of Barbara's son Scott

Southwest Quinoa Salad, Blackberry Watermelon Smoothie

We tried these two recipes in August for a cool summer supper.  They were both good. With leftover salad, I added avocado. I think it would also be good with shopped bell peppers in all colors. Scott thought chopped tomatillos would also be good. And, if you love spice, you'll want to add your favorite hot sauce.

Blackberry, Watermelon and Chia Seed Smoothie
1 c. chopped watermelon
1 c. blackberries
1 handful spinach
1 T. chia seeds
1/2 c. coconut water
1 c. mango, frozen or fresh
1 t. raw honey

Put all of these ingredients in a blender with a handful of ice cubes to ensure that it is cold. Blend on high for 45 seconds. Drink and enjoy! Here's the link to this recipe.

SOUTHWEST QUINOA SALAD
2 c. quinoa, rinsed well (soak for a few minutes, then drain in a fine strainer)
4 c. water
2 cans black beans, rinsed well
4 medium tomatoes, diced
8 green onions, chopped (including most of the green part)
1 c. chopped fresh cilantro

Dressing
1 heaping T. grated lime zest
1/4 c. fresh lime juice
6 T. extra virgin olive oil
1 T. maple syrup
1 t. sea salt
1/2 t. freshly ground pepper

Whisk together the lime zest and juice, olive oil, maple syrup, salt, and pepper in a serving bowl. Simmer the quinoa in water uncovered for about 10 min. Turn off the heat, cover, and let stand 10 min. Strain any excess water. Add quinoa to dressing and toss well, then stir in remaining ingredients (beans, tomatoes, scallions, cilantro). I made a half batch and we had leftovers for three of us. Here's the link.

by Dee, wife of Barbara's son Scott

Vegan Zucchini Fritatta

I tried a recipe tonight for dinner and it was a hit with everyone. Here is the link. It was so good and it tasted better than I expected. 

Vegan Zucchini Frittata
2 shallots, minced
1/2 (14- oz.) package extra-firm tofu (not silken), coarsely crumbled
pinch black salt (optional)
sprinkle of salt and pepper
1 T. (packed) minced fresh oregano (or 1 t. dried)
1 medium zucchini (about 10-12 ounces), shredded
1 (12.3 oz.) package lite firm or extra-firm silken tofu, drained
1/4 c. water or non-dairy milk
3 T. nutritional yeast
1 T. plus 1 t. cornstarch
1 t. tahini
1 clove garlic
1/4 t. turmeric
3/4 t. salt
generous grating of black pepper
pinch black salt (optional)

Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom. Preheat oven to 400. Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes. While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned. Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.

Notes

(first one by Cheryl, others on link)

Black salt, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don’t have it (or don’t like the flavor of eggs) just leave it out.

You can use any vegetable you like instead of zucchini; just chop, slice, or shred it small and cook it along with the regular tofu. Some longer-cooking veggies, like broccoli, can be steamed separately and then folded into the tofu. Just make sure that the vegetables are fairly dry because any extra moisture may prevent the frittata from setting properly.

Preparation time: 10 minute(s) | Cooking time: 35 minute(s)
Number of servings (yield): 4
Nutrition Facts:
Nutrition (per serving): 115 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 468.1mg sodium, 165.6mg potassium, 10.1g carbohydrates, 1.7g fiber, 1.2g sugar, 11.4g protein, 3.2 points.



by Cheryl, Barbara's daughter

Blueberry Ice Cream

This is the divine ice cream Debbie Hardy made for us once. 

I just got the recipe and made for FHE last night.  

This will refresh until summers end.

Blueberry Ice Cream

1 c. nondairy creamer (use coconut milk)
2 c. frozen blueberries
3/4 c. sugar (use agave, maybe 1/3 - 1/2 c.)
1/2 t. vanilla
3/4 c. ice cubes 

This is from the Blendtec cookbook. Even with a high-speed blender, it would be hard to use less liquid. Our came out a bit thin. I put it in the freezer for about an hour and it was perfect...very gelato-like.

by Dee, wife of Barbara's son Scott

Tofu (or Chicken) Lettuce Wraps

picture above from Cheesecake Factory

The first time I tasted Lettuce Wraps and fell in love was at the Cheesecake Factory. I'm POSITIVE these are healthier and thousands of calories less!! Cheryl asked if she had time to make the lettuce wraps, and how to cook the tofu—YES and the tofu is easy if you plan ahead on the prep. I don't know if you've ever eaten at PeiWei (sp?) but the tofu there is crispy in their stirfry. That's what I was going for—at least a little chewier texture. I'll rewrite the recipe because it's a little confusing on the website. BTW, I ate more of this cold in lettuce for lunch and it was still good!!

Tofu Lettuce Wraps
1 pkg. extra firm tofu
salt and pepper
1-2 T. coconut oil
1 T. sesame oil
2 t. minced garlic
2 t. grated ginger
3 T. soy sauce
3 T. xagave (I used agave)
1 bunch green onions, trimmed and chopped
1 (8oz) can water chestnuts, drained and chopped
1/4 c. roasted unsalted cashews, chopped (I used roasted, salted—the recipe is very forgiving)
1/2 bunch cilantro chopped
Bibb or Romaine lettuce leaves separated

Dee trying recipe

To begin, wrap the tofu in paper towels and set on a plate with another plate and some weight on top to squeeze the water out. This may take awhile, so could be done in the morning and left in the fridge until after work. When ready to prepare the meal, slice the brick of tofu in thinish slices (about a dozen or so). Fry them in the coconut oil (in as little oil as you can) on top of the stove. Mine took 2 large fry pans. Salt and pepper them and flip them over when they look brownish and crispy (this takes about 15 minutes?) 

after trying to wrap these, Dee looked up the recipe online and found the beautiful picture at the top of the blog. We'll have to go out and try them! Especially to check out the veggies and dipping sauces!

While that's frying, mix the other 2 sets of ingredients separately. When the tofu is done, put them onto a cuttingboard and put the soy sauce mixture into one frying pan and saute the garlic and ginger (it wont take long). Cut each slice of tofu into about 3 long strips then the other direction into small squares, so that all the ingredients (onions, cashews etc) are similar size. Add the tofu back into the frying pan with the soy mix and also the 3rd group of veggies (except the cilantro) and stir until warmed up. 

Finally, add the cilantro, stir, and serve by filling the individual lettuce leaves with the tofu mixture. I actually liked the tofu better than when I've had it with chicken—the texture is great. You could also add more garlic and ginger or whatever…

since Ian is not a big lettuce fan, I also wrapped a few in rice paper like fresh Thai 

by Karen, Barbara's daughter

Panna Cotta with Blueberry Sauce

I was able to reunite with a few friends from high school when we traveled to Utah in May of this year. The cafe in Salt Lake where we had dinner together had a dessert I had not heard of before, but wanted to try. It was Lavendar Infused Panna Cotta with Mixed Berries. It also had ricotta cheese on the side of, and pistachios crumbled on top. It was very delicious. I wanted to make it at home and did some research. Apparently, it wasn't very unique. One of the gals I'd visited in Salt Lake sent me her recipe (see below). I found more recipes online and learned this:  "Panna cotta is Italian for 'cooked cream.' In its simplest form, it consists of nothing more than simmered cream and sugar into which gelatin (first dissolved in a little water) is stirred." I also saw the picture above in a local grocery store ad, so found their recipe online. We had fresh blueberries, and the missionaries were coming for dinner, so I had the perfect excuse to experiment. I went back and forth between the two recipes. I had allowed the three hours mentioned in the first recipe I'd read. Unfortunately, I later read the other recipe said allow six hours for the dessert to set : (. I decided not to invert it, and just serve it in Cheryl's wonderful blueberry-decorated Salmon Falls crockery dishes. All enjoyed. The next day I inverted the two 'extra' desserts and sent them to a sweet couple Scott home teaches.

Panna Cotta I

1 quart heavy cream
1 c. sugar, divided
1 t. vanilla extract
1 T. unflavored gelatin
3 T. water
Lemon, for zesting
2 c. blueberries, plus extra for serving

In a saucepan, combine the cream, 1/2 cup sugar and vanilla extract. Bring the mixture just to a simmer over moderate heat. Remove from heat, cover and let steep for 15 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes. Uncover the cream mixture and reheat just to a simmer. Remove from heat, add the gelatin and stir until dissolved. Pour the mixture into eight ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until set but still jiggly, about 3 hours. Lightly boil 2 cups blueberries with 1/2 cup sugar until thickened. Invert mold onto serving plate serve with sauce and a sprinkle of fresh berries. Top with fresh lemon zest or powdered sugar. 

from Dee's friend Sheri,"I use Giada de Laurentiis recipe. So easy. So good. I often half this recipe because if I make the whole thing, chances are I'll be tossing some out because not everyone around here loves it like I do. And here it is..."

Panna Cotta II

1 c. whole milk 

1 T. unflavored powdered gelatin
3 c. whipping cream
1/3 c. honey
1 T. sugar
Pinch of salt

Place milk in heavy, small saucepan. Sprinkle gelatin over and let stand for 5 minutes to soften gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt and stir until the sugar dissolves, about 2 minutes. Remove from heat and let cool slightly. Pour the cream mixture into dessert cups/ramekins/whatever you've got or use. Cover and refrigerate til set (at least 6 hours). Spoon berries on top and serve.

by Dee, wife of Barbara's son Scott

Rice and Beans Bowl + using beans for oil and butter

picture from Native Bowl in Portland

This dish is so very yummy!!! 

Here is my concoction for seasoned black, small red, etc.

Rice and Beans Bowl
2 (15 oz.) can of beans (small reds are my favorite)
1/2 t. white pepper
1/4 t. paprika
1/4 t. garlic powder (I always add a little more because I like things garlicky)
1/4 t. salt
1 - 2 T. coconut oil

1. Pour the beans with their liquid into a large saucepan. Turn the heat to medium.

2. Add the pepper, paprika, coconut oil, garlic powder, and salt.

3. When the beans begin to boil, use a fork to mash some of the beans against the side of the pan. Stir the mixture constantly for about 20 min until the beans reach the consistency of re-fried beans. (Smooth, creamy texture with some whole beans still swimming around.)

Ok, here is my disclaimer. Sometimes I follow this to the end. Other times I am in a hurry or I want a different texture so sometimes I just throw everything into a microwavable bowl and heat til hot and use the beans whole.


One of my favorite concoctions is: (Layer the following in a bowl and enjoy)

Brown Rice
Seasoned Beans
Fresh chopped tomatoes
Fresh chopped avocado
Texas Pete shaken on top
Sometimes I add some fresh cilantro

by Cheryl, Barbara's daughter

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TIPS FOR USING BEANS FOR OIL AND BUTTER

from Everyday Food Storage

1. If your recipe calls for oil, you are going to use a bean puree.  What is a bean puree you ask?  It’s simply cooked beans with enough water to whirl in your blender.  If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it.  Done.
2. If your recipe calls for butter, you are going to use cooked, drained beans.
3. For substituting beans for both butter and/or oil you are going to use a 1:1 ration.  That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree.  If your recipe calls for 1 C. butter you are going to use 1 C. beans.  You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
4. When wondering which beans to use-you are going to match color for color.  If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans.  If it is a white cake, use white beans.  Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake.  Your family will wonder what all of those black specks are.   To be safe, you can use white beans in almost anything.
5. Now, you’re going to add the beans however your recipe says to use the butter and/or oil.  So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar.  If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
6. If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like.  So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans.  It just means you need to use half oil/butter and half beans.  It will still be chewy and you’ll still be saving money and adding fiber and protein!  Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!

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Other bowl ideas from a food cart menu in Portland

'Seeded' Watermelon Frosty

The watermelon frosty was great…could have used less maple syrup! Probably depends on the fruit and your own taste, but very cute and I actually liked the chia seeds in it (me and chia have an iffy relationship at present) so this is good. 

Watermelon Frosty 
2 1/4 c. frozen watermelon cubes
1/2 c. water (approximately)
2 T. maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

Blend. Fold in about 1/2 t. of chia seeds per glass. Serve!

See link here, and more chia information

optional: a few dashes of cayenne powder in the blender or over top when you serve!
Garnish: a few slices of watermelon - with rind on - frozen. Serves 2

link here

Lime Watermelon Frosty 
2 c. frozen watermelon
1 large ripe banana
2 T. agave syrup (or maple syrup)
4 T. lime juice (about 2 limes)
1/2 t. lime zest
1/2 c. + water as needed to get blender moving

optional: a few dashes of cayenne for a spicy sip
optional: a few ice cubes for an extra frosty sip – I like to use coconut water ice cubes

serves 2-3
Blend. Serve!
video link here

contributed by Karen, Barbara's daughter

Chocolate Beet Cake

One of my goals is be able to do year-round gardening. Last year I had a beet crop I kept in the ground through the winter, just picking as needed. I just pulled up the last of the beets, and have new seedlings ready to go in. I wanted to make some cupcakes for a party tonight so steamed my beets for this recipe. 

And if you missed this beautiful—really!— video post on baking a cake with beats, check it out here.)

Chocolate Beet Cake
3 eggs (organic, range fed)
1-½ c. Sucanat (unrefined cane sugar)
¾ cup coconut oil (can substitute applesauce for half of this, if desired)
1 t. vanilla
1-3/4 c. steamed beets (about 2 medium-large beets, peeled and chopped)
4 T. raw cacao (best) or nonalkalized baking cocoa
2 c. whole-wheat flour (soft white wheat, ground fine)
1 ½ t. baking soda
½ t. sea salt

Puree beets, then add eggs, sugar, oil, and vanilla. Add chocolate and other ingredients. Bake in 9″x13″ oiled pan at 350 degrees for 30 minutes. (I made a half batch for a dozen cupcakes.)

Frosting
Cream together:
¼ c. unsweetened cocoa (even better, raw powdered chocolate)
½ c. butter, softened (or coconut cream concentrate, if it is soft but not turned to liquid. please note that you can’t put frosting made with coconut oil/cream on a refrigerated cake or it will become hard)
½ cup powdered Sucanat (if you have only regular Sucanat, blend it in your BlendTec until very fine, or your frosting will be grainy)      from Green Smoothie Girl

by Dee, wife of Barbara's son Scott