odds 'n ends

Today I'm posting a collection of odds 'n ends. 

I have many recipes to try, but not a lot of extra time now... 

and fresh out of cooking motivation. 

Feel free to send in your ideas!  

The eggs 'n peppers idea above came from Erik. 

The pineapple as a dish came from a stir-fry Scott ordered at a restaurant. 

The grain chart below is handy. 

And, finally, leaving you with "food for thought." 

Avocado Key Lime Tart

I found I DO have a recipe worth sharing. This is the best crust

I've found. I subbed cashews for the pistachios and it was delicious. (I

used my twister jar on the blendtec.) I also like the flavor of the

filling, but perhaps my avocados were too small as it didn't set up as

firmly as I wanted, though in the freezer for a few hours, it did get

better. I LOVE the lime, so when I make it again, I will try to add more

zest or something. It was also pretty sweet, but if I add more limeyness

(new word!) it may need it! It IS a beautiful color and I shared it with

a "Paleo" family and they liked it!

I will also try the chocolate/avocado pudding in this crust and add some

coconut whipped cream which is divine!...ummmm...maybe a coconut

filling...I want it now!    

Avocado Key Lime Tart
Crust:
1 cup unsweetened coconut, shredded
1/2 cup cashews,raw, untoasted & unsalted
1/2 cup pistachios, shelled, raw, untoasted & unsalted
1/2 cup Medjool dates, pitted
1 tsp vanilla powder

Filling:
3 semi-firm avocados
3 tablespoons lime juice
1 teaspoon lime zest, from an organic lime
1/2 cup raw honey

Crust:
1. Place the coconut, cashews, pistachios, & vanilla powder in a food
processor. Blend until a coarse meal forms ( this will look like tiny
pebbles)
2. Add the dates and process until the mixture begins to stick together
3. Carefully pour the crust ingredients into the bottom of a 9-inch pie
plate or spring-form pan and pat down the crust with your clean hands or
spatula
4. Place the crust in the freezer for 15 minutes to harden

Filling:
1. Scoop the creamy avocado flesh into your cleaned food processor, add
the honey, fresh lime juice & lime zest.
2. Pour the filling into the pie crust and smooth out the creamy filling
with a spatula
3. Garnish with coconut & lime zest
4. Place in fridge or freezer for 1 hr to let the filling set.
5. Store in the freezer to keep the vibrant green colour. Remove from
freezer 20 minutes before eating to thaw slightly before slicing & serving

recipe link here

by Karen, Barbara's daughter


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recipe link and photo from here

In trying to find a chocolate avocado pudding mentioned by Karen, I found this one. I think I've died and gone to chocolate heaven. Scott liked it but thought it was a bit too chocolatey for him. I'll reduce the cocoa next time.

Coconut Chocolate Avocado Pudding
1 ripe avocado
1/4 c. unsweetened cocoa powder
1 t. vanilla
3 T. honey
1/4 c. coconut milk
Sweetened, shredded coconut for garnish

1. Add avocado, cocoa, vanilla, honey and coconut milk to a mixing bowl.

2. Blend with an electric mixer until well blended and creamy. When ready, it should have very few lumps.

3. Chill for 15 minutes, then serve in a dessert bowl and top with shredded coconut.

Prep time: 25 mins Total time: 25 mins

Chocolate Peanut Butter Banana Milkshake

recipe and image from here

The preparedness group I'm in has been sending healthy snack recipes. Here's one we tried yesterday. It was very good. The person who sent it said their family makes it with almond butter, so we'll have to try that next time.


Chocolate Peanut Butter Banana Milkshake
2 frozen bananas
¾ c. almond milk (homemade or store-bought)
1 T. pure maple syrup (optional)
2 T. cocoa powder
¼ c. natural peanut butter
pinch of sea salt
1 t. vanilla extract
7 ice cubes (about 2 handfuls)

Throw all of the ingredients into a high-powered blender, and blend until smooth and creamy. (I like to freeze my bananas whole, for easy measuring, then I break them in half when adding them to the blender.) Pour into two glasses and serve immediately!

Notes:
• For best results, use a high-speed blender like the Vitamix, which breaks down ice effortlessly. A traditional blender should also work– though, you may need to add a bit more almond milk to facilitate blending.

• 1-2 servings
 

Butter Pecan Cookies

I made the yummiest cookies this weekend! I would have posted a picture, but the cookies simply disappeared too quickly and I never got a chance. I love this new recipe and will making it again soon. But not too soon, or I will want to eat nothing else!

Butter Pecan Cookies

1-3/4 c. chopped pecans
1 T. plus 1 c. butter, softened, divided
1 c. packed brown sugar
1 egg, separated
1 t. vanilla extract
2 c. self-rising flour
1 c. pecan halves

Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.

In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball.

Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.

Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

by Stephanie, wife of Barbara's son Brandon





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Note: I just freshened the blog template. A white background will make printing easier. I'm not going back to reformat all the old recipes, so when you go to an older recipe it will look a bit different but the background will still be white. If you have any suggestions, let me know!               Dee

Overnight Oatmeal

I saw this posted by my friend Sheri:

"Puttin' this in the crock pot tonight. I'll let ya know how it turns out. One thing's for certain...the house is gonna smell wonderful when we wake up in the morning."

Overnight Oatmeal

Throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 - 9 hours on low.

Her comment the next morning?

"Meh. I'd rather just make it on the stove top - texture isn't so great."

I still would like to try it. Waking up to the smell would be nice. And Scott would like walnuts thrown in. Post a comment if you decide to give it a try.

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