Easter egg coloring

more inspiration here

Easter is on Sunday, March 31 this year. 

If you'd like to color eggs without a kit, here's the recipe.

Easter Egg Coloring
3/4 c. boiling water
1 T. vinegar
1/4 t. food coloring

Divide among mugs. Use a spoon to lower hard-boiled eggs into the colors. Prepare eggs in advance by rinsing cooked eggs in hot water and drying to remove protective coating applied during processing.

image from here

If you'd like to go more natural, you can make dyes from blueberries, beets and turmeric here.

image from here

Here's an awesome tutorial from friends here. You wrap the eggs in silk. Very cool!

Sloppy Loes on English Muffins

recipe and image from here

I thought this would be a great way to rotate food storage lentils and wheat.

Sloppy Loes (Lentil Sloppy Joes)
2 (15-oz) cans lentils, drained and rinsed (about 3 c. cooked lentils)
1 T. minced garlic
1-1/4 t. chili powder
1 T. ground cumin
1/2 t. salt
3/4 t. cinnamon
1-2 stevia packets, or 3-5 t. sugar or sweetener of choice, or to taste
14 oz. tomato sauce (I used no-salt-added)
up to 1 c. water
1 T. apple cider vinegar
2 T. soy sauce (or soy-free alternative)
optional: 1/2 an onion (diced) and 2 t. oil

If making these on the stovetop: sauté the onion and garlic in the oil until onion is translucent. Add lentils and spices, stir, then add all other ingredients and cook uncovered (stirring occasionally) until thick like sloppy joe filling. If making this in the microwave: add all ingredients to a large microwave-safe dish (minus the onion and oil, which you won’t use with this method). Microwave until it boils, stir, then repeat the process until it is thick like sloppy joe filling. Makes about 5 cups.

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I got this recipe from the sweet mom who helped me make my wedding dress. I worked with her husband for two summers (between college years) in Ventura at Conoco. Feel free to sub healthier ingredients, as this recipe is from 1982 (or older).

English Muffins—Julie's Specialty
1 cube butter
1 c. milk

4 T. sugar

2-1/2 t. salt

Heat until butter melts. Soften 2 pkgs. yeast in 1 c. warm later with a pnch of sugar. et set for about 5-10 minutes. Combine the two above mixtures. Add 1 c. water to keep to 110 degree temp. Mix in 4 c. whole wheat flour with a large wooden spoon for 1-2 minutes. Add 3 cups white flour and mix well. Let rest 10-15 minutes. Knead slightly and form into a roll. Slice into 24 muffins. Pat sides into cornmeal and place on cookie sheets dusted w/ courmeal. Cover, let rise 1 to 1-1/2 hours. Bake in a dry electric skill at 375 degrees about 4 minutes to a side.

by Dee, wife of Barbara's son Scott

Raw Chocolate Almond Energy Bites

image and recipe from here

I tried these bars and they are soooo good. I could really use these during the day when I need a little boost and don't want to satisfy myself with a simple sugary carb. I feel so much better when I am eating healthfully!

Raw Chocolate Almond Energy Bites
1-1/2 c. pitted dates
1/3 c. raw unsweetened cocoa or cocoa powder
1/3 c. whole chia seeds
1/2 t. vanilla
1 c. raw almonds
1/4 c. shredded coconut, optional

Place dates in bowl of food processor; puree until thick paste forms. Add cocoa powder, chia seeds, and vanilla. Pulse until all ingredients are combined. Add almonds; pulse until nuts are finely chopped adn well distributed through date mixture.

Line a 8x8 inch pan with parchment paper (leave tabs sticking out). Sprinkle with the 1/4 cup coconut spread the chocolate almond mixture into pan and press down very firmly and evenly. cover and chill for at least an hour. carefully remove from pan (this is where the parchment paper tabs come in handy). Carefully cut into 1 inch squares- this can easily crumble and you don’t want to handle it much. Store in refrigerator.

by Cheryl, Barbara's daughter

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