I have the BEST husband. He loves to try new recipes and generally they are a hit. I have told him that these recipes will be "his", and I will probably never make them as they are ALL DAY kinds of meals. I just don't have time or energy for a meal that takes all day to make. But he enjoys researching new menu items, finding the ingredients (not always an easy task) and spending a lot of time creating the dishes. This one was a hit with everyone, delicious.
The recipe, should you be interested, can be found HERE.
Again, a delicious dish but does take quite a bit of time to prepare.
My wonderful husband cooked meatlessball subs this weekend. They turned out delicious, both boys enjoyed this recipe and we will be making it again. So I wanted to get the recipe on my blog, well the link to the original recipe and I will note his changes.
Here is the link for the meatless balls The Meatball Shop Goes Vegetarian If you scroll down the article you will see the recipe. Jackson said he followed the recipe as is for the meatlessballs, the size ball was about 1/4 cup rounded into a ball shape. He chopped the mushrooms up very small and sauteed them ahead. He knows the boys do not like mushrooms, this worked.
For the pesto he said he did not cook the pesto, and did not roast the walnuts. He also added 6 cloves of garlic to the pesto. He served this with a marinara sauce as well.
We are projected to get frost the next couple of nights. Here in NC during the winter it does get cold, but not the sub zero temps I remember from my childhood, the winters here are pretty mild in comparison. But still there are plants that I have outside that I would love to see make it through the winter. Too many to really bring them all inside, and we do not get enough sunlight inside the house for plants. I really have only one window in the dining room that does get enough sunlight, the rest of the plants I would have to (and have in the past) use grow lights to help them make it through the winter, as well as bring them inside. This year Jackson and I have decided to try a simple hoop house. This project took 2 hours to complete and was super easy. We started out with two 12 foot 2X4s, and one 8 foot 2X4 (cut in 1/2 to make two 4 foot pieces). We also have 10 landscape spikes, six 10 foot PVC pipes, plastic and duct tape. You can see in the pictures the basic structure.
Drilled holes in the 12 foot 2X4s, just a few inches from either end and every 3 feet, 5 holes in all in each board. This is where we put the landscape spikes, point up. We used screws to secure the 12 foot boards to the 4 foot boards to form a rectangle.
Then just curved the PVC pipes and placed the ends over the landscape spikes. Using duct tape we taped the last PVC pipe to the top of the ribs, just for a little added support, not really sure it needs this as the PVC pipes were really not bending either direction more than a couple of inches (since the PVC pipe was only 10 inches long we did tape on a small spare piece that Jackson had in the garage, so this last PVC pipe would stretch all the way from one end rib to the last).
After that is done we just covered the shell with the plastic, put our plants inside and put some spare boards around the edges (could have easily used bricks, milk jugs filled with water etc, just something to hold the plastic down and keep it from blowing away.
This, I think will work out well. We placed it south facing and up against the brick of the house. This should help with warmth from the house as well as protection from the wind. Can easily lift the plastic to water. Will have to update in the spring, after we see if the plants survive.
I generally do not look at all the "memory" things on facebook. I feel like I made those posts years ago, and I can go back if I really want to and catch up. And I never do go back and "catch up". But today there was a nice memory of our dog Ellis, from 6 years ago. Gosh I hadn't realized he was 6 years old. So when looking at memories from today over the years, I also ran across this article link. It talked about how oxytetracycline was being used in organic orchards to combat fire blight. I was a bit appalled back in 2011 because that is something that I trust, the name organic. Although I know it is slowly being watered down as years go by. But I don't have time to look up every product I buy, especially all the produce. I trust that when I buy organic produce it is not "sprayed" with chemicals. This article talks about a 2 year extension on its use. So I decided to look it up and see what happened at the end of the 2 years.
Portland, Ore.—Today the National Organic Standards Board (NOSB) rejected a petition to extend the expiration date for the use of oxytetracycline to treat fire blight in apple and pear production beyond October 21, 2014. The decision is a victory for the organic standard and advances efforts to preserve the effectiveness of antibiotics."
A win in my book. Glad I looked at those "memories" on facebook today. Just in case you were wondering as well.
This is a recipe from one of my mom's old cook books. I made it this weekend and the boys loved it with the Chai Spice Frosting. Decided to snap a picture, not a great picture, but one of the only pieces left.
1/2 cup softened Earth Balance
1 cup sugar
3/4 cup packed brown sugar
1 tsp baking powder
3/4 tsp baking soda
1 tsp salt
3/4 tsp ground cloves
3/4 tsp cinnamon
1 pinch nutmeg
1 cup buttermilk
2 1/4 cups flour
Pour into greased and floured 9 X 13 inch pan. Bake 350 degrees for 35-40 minutes.
I want to get this recipe down before I forget how I made the bread. I was buying local made, fresh, wonderful bread for my boys at the farmers market. But am trying to cut grocery costs a bit so am back to making my own bread. My boys love my bread but also enjoy the different varieties they can pick up at the farmers market. So I am trying out a few different recipes. Here is my honey wheat recipe.
1 1/8 cup warm water
2 1/2 tsp yeast
* add these two to my stand mixer bowl and let sit while mixing up the dry ingredients
2 1/2 cups whole wheat flour
1/4 cup gluten
1/4 cup potato starch
1 1/2 tsp salt
*mix these together in a separate bowl
1/4 cup honey
1 1/2 tbsp olive oil
1/8 cup skim milk
*add the above wet ingredients to your yeast/water mixture. Mix with the dough hook just a few seconds to blend it together. Now add your dry ingredients to the mixing bowl and set mixer on low setting with dough hook for about 2 minutes to mix. Add a little flour if needed, for me this was just the right mixture and I didn't need to add any more flour. Now let it mix with the dough hook, on a low setting for about 5 minutes. Oil a bowl and turn the dough out into the oiled bowl (turning the dough over so all sides are oiled) and place bowl covered in plastic wrap, in a warm place for 30 minutes. Now shape dough into whatever shape you want, long loaf or round loaf shape, or I think this recipe would make nice yeast rolls as well, and let rise for about an hour. Cook at 350 degrees for 30 minutes.
I used this recipe as is. I have not been able to find a good recipe for biscuits that uses all whole wheat flour and you don't end up with hockey pucks in the end. If anyone has a recipe to share with me that is all whole wheat flour please comment, I would love to try one. You can find the recipe I used here, it is called Fluffy Whole Wheat Biscuits My boys loved it.
Since finding a decent, non-dairy milk that is, what I would consider, safe for my family to drink AND doesn't force me to take out a second mortgage on my house (OK so maybe not THAT expensive), is so hard to find. I have decided to start making my own. The verdict is in and it was deemed a success. Here is my recipe.
2 cups of unsoaked, raw, organic almonds
*Put the almonds in a bowl and cover by about 2 inches with water. Let these soak overnight. Drain and rinse the almonds
8 cups water
2 tbsp honey
2 tsp vanilla
*Add rinsed almonds, water, honey, and vanilla to a blender and let it blend up for a couple of minutes.
Take a large bowl, put a strainer over the top, and line the strainer with cheese cloth. Pour your almond-water mixture into the cheese cloth. Let it drain, then squeeze all the liquid goodness you can, by gathering up the cheese cloth around the almond mixture and giving it a really good squeeze.
That is it, just pour it into whatever container you want for refrigeration.
I did 2 quarts as my oldest drinks quite a bit of this, so I expect this to last me about 3 days. You could easily use another sweetener and make this a vegan almond milk.
This is another bagel recipe, and my boys loved it. They enjoy the "everything bagels" that I buy at the grocery store, but those aren't really bagels, they are more like bagel-shaped, seasoned, rolls. Fluffy like a roll not dense like a bagel. So today I searched for a nice bagel recipe. This one turned out delicious (according to the boys). Please go visit the original recipe. I am copying it here with my changes. Just in case it disappears in the future.
1 1/2 cups warm water
2.5 tsp active dry yeast
*Mix the two together in mixer bowl and set aside for a minute
4 cups flour
1 Tbsp gluten
1 Tbsp onion powder
2 tsp salt
4 tsp sugar
*Mix all dry ingredients together
2 Tbsp honey
*Add honey to the yeast/water mixture, stir just a little then add the dry ingredients to the mixer bowl as well.
Mix with dough hook for about 3 minutes on low speed, until all ingredients are combined. Increase speed to medium and continue to mix for another 5-10 minutes. Remove dough and oil mixing bowl, then put dough back in and turn so all dough is coated with oil. Cover with a towel and set on back of the stove top.
Once dough is setting add about 3-4 quarts water to a nice, large pot and turn it to high to start it boiling. Once boiling turn the heat back and cover. The heat from the boiling pot it enough for the dough to rise.
Let dough rise 20 minutes, then cut into 12 equal-ish portions and form into a bagel shape. Let them sit on cutting board for 10 minutes. Then remove the cover from the pot of water, turn up the heat if you need to so you have a nice boil. Add a few bagels at a time, you don't want them on top of each other or sticking together. Boil on one side for 30 sec, then flip and boil on other side for another 30 sec. Remove from water and place them on a cooling rack. Continue until all bagels are boiled.
1 egg white
1 Tbsp water
*Combine to make an egg wash. Brush the top of each bagel with the egg wash and sprinkle with toppings (I used equal amounts of sesame seeds, chia seeds and poppy seeds). Now put the bagels on a cookie sheet lined with parchment paper,and also coated in oil. Bake for 10 minutes in a 425 preheated oven. Turn the pan and cook for another 10 minutes. Cool on a cooling rack for 30 minutes and enjoy!
With the abundance of zucchini right now I am winging it to see what I can come up with for recipes. This one was a hit with Phillip, my youngest, but my oldest said it is not chunky enough. Of course with this soup you could leave it more "chunky". Hard to please them both. Next time I will take some out for Dallen, my oldest, before I use the immersion blender on the soup. I personally like it smooth.
4 medium zucchini chopped
1 onion chopped
2 celery spears chopped
2 cloves garlic minced
3 medium potatoes peeled and cubed
1 quart vegetable broth
1/2 tsp thyme
1 tsp basil
2 tsp dill
S&P to taste
1/2 cup coconut milk (as usual that was what I had on hand in the fridge, you could add more)
Add everything to a large stock pot and simmer until everything is tender, about 20 minutes. Use the immersion blender to blend. You could also put this in your regular blender or leave it chunky if you like. DELICIOUS!
This recipe was created by accident. I wanted to make my minestrone soup, but didn't have some of the ingredients so I winged it and everyone here loved it!
Ingredients: -1 diced onion -2 diced carrots -2 diced celery spears -3 cups chopped kale -3 cups vegetable broth -1 quart tomato sauce (this was my home made, if using canned use 2 cans or 2 cans diced tomatoes) -2 cans kidney beans -2 diced zucchini -1 tbsp dried basil -2 tsp dried oregano -S&P to taste -1/2 cup gluten free pasta -4 oz pesto (about 1/4 cup) -2 cups chopped green beans Add everything except pasta and zucchini to a large stock pot. Cook about 20 minutes. Then add pasta and zucchini and cook an additional 10-15 minutes until pasta is done. If you notice the bowl is the same in every picture, that is Jackson's bowl. He is always the one to take the pictures for me.
This is my version of the pasta primavera recipe you can find on this "Oh She Glows" page. This was the inspiration for my dish and as you will see I made quite a few changes. I think you could use a lot of different vegetables and this dish would be delish! Everyone in my family loved this and so I will be making this one again.
Sorry the pic is a little dark
1. In a food processor add:
~2 cloves garlic
~1 large bunch of fresh basil leaves
~1/4 cup sun dried tomatoes, oil packed
~1/4 cup hemp seeds (this added almost nothing to the dish so next time I am going to try pine nuts)
~1 Tbsp lemon juice
~1 pinch sea salt
~1/2 cup vegetable broth
Blend this up and then set aside.
2. Cook any great gluten free pasta (or a wheat pasta if you like) according to package directions. I used a fettuccine this time. When it is done just drain and set aside.
3. While the pasta is cooking in a large saute pan add:
~3 leeks round sliced
~4 cloves garlic minced
~1 can green beans (my asparagus is done for the year and I had a can of green beans so I used that instead)
~ 1 cup fresh or frozen peas
~1 cup vegetable broth
~ pinch of pepper
Start this just simmering, stir frequently, and make sure it does not cook dry, I added about 1/2 cup vegetable broth at a time and used a total of 2 cups.
Once the vegetables are tender, this only takes about 15 minutes, add in the mix from the food processor, stir and cook an additional 2 minutes to heat through. Serve over the pasta.
I found this recipe on the Forks Over Knives web site. Everyone enjoyed this except Phillip, my youngest. He "liked it" but it was not his favorite. I had the leftovers the next day for lunch and I will say it is even better the second day, YUM! I did make some modifications but you can find the original recipe HERE.
1/2 pound dried Great Northern Beans, soaked and precooked (you could use 2 cans instead)
2 quarts vegetable broth
4 cloves garlic minced
1 red onion diced
2 celery stalks diced
1 fennel bulb diced
1 zucchini diced
1 large bunch of spinach chopped
2 teaspoon dried oregano
1 tablespoon dried sage
1/4 cup chopped fresh parsley
1 tablespoon tamari
juice of 1 fresh lemon
S&P to taste
I added everything except the spinach, beans and zucchini to a large soup pot and let it simmer until the fennel was knife tender. Lastly I added the precooked beans, zucchini and spinach to the pot and let it simmer for another 5 minutes (maybe a little less) until the spinach was wilted and the zucchini was tender but not too soft (I hate squishy zucchini).
This is a delicious and quick salad that everyone in my family enjoyed. And is a great one to take along to those summer picnics and cook outs. I found the basic recipe on the Internet somewhere, I jotted down the ingredients, made a couple of changes and now I can't find where the original is located. Sorry folks. I tried searching a couple of my favorite recipe sites with no luck.
~2 cans chickpeas-drained and rinsed
~1 small red onion minced, my one son does not like seeing large (or really even small) chunks of onion in a salad so I chop them as small as I can.
~2 cloves garlic minced
~zest of 1 lime
~juice of 4 limes
~1/2 jalapeno pepper seeded and minced ( you can add more for more heat or leave in the seeds, 1/2 was what I had in the refrigerator and so that was what I used and it was plenty for us)
~1/2 cup chopped cilantro
~pinch of salt
~1 avocado chopped
This is NOT my recipe so please check out Heidi Powell's Blog, where I found the recipe. Lots of other great recipes on that blog, but I wanted to copy it here, in case the blog post ever disappears. My boys and I enjoyed these cookies, and they are gluten free and dairy free, a bonus. Remember to check the ingredients of your chocolate if you do have allergies, so many contain milk.
Here is the recipe:
What you’ll need:
1/4 cup coconut oil, melted 1/4 cup all natural almond butter 1 whole egg 1/2 cup coconut palm sugar 2 cups rolled oats 1 cup unsweetened shredded coconut A dash of sea salt and cinnamon Amberlyn Chocolates dark chocolate chunks or other extra dark chocolate chunks.
What you’ll do:
1. Preheat oven to 325 degrees. 2. Beat the oil, almond butter, egg, and sugar together until smooth. Add the oats, coconut, salt, and cinnamon. Mix until well combined. 3. Scoop rounded tablespoons of dough onto a baking sheet lined with parchment. Should make 22 cookies. 4. Bake for 8 minutes. Remove from oven and press a chocolate chunk in the middle of each macaroon. Let cool 5 minutes and transfer to a cooling rack. Enjoy!!
And here is a picture of what is left from the batch I made. I just want to add how much I love that platter, it was my mom's and I think it is so cute!