Thursday, January 31, 2013

milking almonds

While I was home for a visit my mom was doing her thing in the kitchen when she started making almond milk. I grabbed my camera to snap these pics. Isn't it lovely---homemade milk! I've shared my love of almond milk on here before. Have you ever tried making your own yet?

Sunday, January 27, 2013

Recipe // Molasses + Bran Muffins

Molasses + Bran Muffins
adapted from Pacific Northwest Magazine

makes 12

1 cup raisins
1 cup water
1/2 cup canola oil
1/2 sugar
1/2 cup molasses
1 egg
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups wheat bran (use Bob's Red Mill)

1. Put paper muffin liners in the muffin tin. Lightly spray the papers with nonstick cooking spray. Preheat oven to 400 degrees.

2. Combine raisins with boiling water and the the raisins simmer until they are plumped and soft, about 5 minutes. Transfer the raisins and their cooking liquid to the food processor and process until the mixture becomes a rough puree. With the motor running, add the oil, sugar, molasses, and egg.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then stir in the wheat bran. Add the raisin mixture and stir just until the dry ingredients are moistened. Do not over mix.

4. Distribute batter evenly in the muffin cups. Bake until the muffins are browned on top and springy to the touch, about 20 minutes.

*froze some of these for later

Saturday, January 26, 2013

Recipe // Apple Berry Smoothie + Oatmeal Raspberry Muffins

Apple Berry Smoothie
granny smith whole
frozen banana
1/4 cup frozen blueberries
1/2 cup frozen raspberries
1-2 kale leaves (chopped and frozen in ice cube trays)
1 container Chobani strawberry greek yogurt
cold water as needed

Oatmeal Raspberry Muffins
makes 12

3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup rolled oats
1/2 cup packed brown sugar
2 tsp. baking powder
1 tsp baking soda
1 cup raspberries (frozen works fine)
2 eggs
1/2 cup buttermilk (or 1/2 cup milk with a little lemon juice or vinegar)
1/4 cup melted butter
1/4 cup applesauce

In a large bowl mix flours, oats, sugar, baking powder and soda. Add fruit; stir to coat. In a small bowl beat eggs with a fork; beat in buttermilk and butter. Add to flour mixture; stir just until blendd. Bake in preheated 400 degree oven for 15-25 minutes.

*great for freezing too! just heat up and eat for on-the-go mornings!

Thursday, January 24, 2013

Recipe // whole wheat waffles

And by "whole wheat" I really mean entirely whole wheat. These waffles are delicious and cooked so well. They held a fruit topping really well too.

Recipe // Whole Wheat Waffles
adapted from Keeping Up Cookbook
serves 4

1 cup whole wheat kernels (wheatberries)
1 1/2 cups buttermilk

Place whole wheat and buttermilk in a blender and blend on high for 2 to 3 minutes.

2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar or honey
1/3 cup oil

Blend for 20 seconds, then allow batter to sit for 10 minutes. Cook on a hot, greased waffle iron.

Slice 4 granny smith apples and squeeze 1/2 a lemon over them and sprinkle some sugar. Microwave with a paper towel for a few minutes. Stir in 1 cup frozen blueberries and sprinkle with cinnamon and sugar.

Wednesday, January 23, 2013

Recipe // Seattle Dutch Baby

Seattle Dutch Baby
variation from Seattle Times recipe

serves 4

1/3 cup plus 2 tablespoons butter
4 eggs
1 cup milk
1 cup flour
3 cups frozen berries
1/4 cup jam
3 tablespoons powdered sugar

Place 1/3 cup butter in an 11 to 12 inch ovenproof skillet or shallow baking dish*. Place skillet in a preheated 425 degree oven for 20 minutes or until puffy and golden.

While butter melts, quickly mix batter. Using a food processor or blender mix eggs until light and lemon-colored. With motor running gradually pour in milk then slowly add flour. Continue mixing 30 seconds.

When butter is sizzling in pan, pour batter in and bake 22 minutes or until puffy and golden in the center, browned around the edges.

While pancake is baking gently thaw mixed frozen berries, heat jam (jelly or syrup work too), sift powdered sugar in separate bowls. 

Just before pancake is done baking, stir the warm jelly into the thawed berries. Remove pancake from oven--caution it will be HOT. Pour the berry mixture onto pancake while hot and sprinkle with powdered sugar. Cut into wedges and serve immediately.

*works great with a cast iron and be careful to use glass because it they can crack in the heat

Monday, January 14, 2013

sunday dinner -- vegetable enchiladas

Sunday dinner with Egan was these stacked vegetable enchiladas that we've made a few times before and we totally love them. We added some cabbage cause we had it, and it turned out to be a great addition. It makes lots, so perfect for next day lunch.

Wednesday, January 9, 2013

my kind of morning

 photo 2
Kristine was still in town for another week after Christmas, so we woke up one snowy morning and took a 10 minute or so walk to Whole Foods for the oatmeal bar and a muffin split down the middle. 
We were still so frozen that we finished our breakfast off with hot chocolate and tea.
 It was New Years Eve so we talked about our 2012 highlights. I think Kristine's year beat mine.

Monday, January 7, 2013

Greens salad // Recipe

I was in charge of bringing a salad to our family dinner on Sunday and as usual I was taking inventory of the produce I already had when I called my mom for some guidance. She suggested I try to make a variation on a salad that is at Costco. I was super happy with the results so here I am to share.

You'll need a food processor. I don't even know how to describe the blade tool I used, but you don't want to chop the vegetables, you want to slice them into strips. So you the circular top one with a curved slicer.

The amounts of each ingredient are up to you, I just eye balled as I went to fill a big white dish I had. There was enough leftover that I had it for lunch today and it held over very well. Especially cause it was barely dressed.

Greens salad // Recipe

brussel sprouts
purple cabbage
romaine lettuce
baby spinach
dried cranberries
pumpkin seeds

Chop the ends off the brussel sprouts and put through the food processor. Repeat with the cabbage. The romaine lettuce should be chopped into bite size pieces. Take a small handful of baby spinach and roll them together and cut into a few pieces. Cut the cauliflower into thin pieces.
I toasted the pumpkin seeds for a few minutes in my toaster oven.
Toss the salad then sprinkle with pumpkin seeds and dried cranberries.

As for the dressing, I made a poppyseed dressing using sugar, oil, dried mustard, apple cider vinegar, and poppyseeds. It tasted good, but I'd prefer to cut down on the sugar and oil. Do you have a healthier poppyseed dressing that you use? Please share.

Friday, January 4, 2013

cold/flu season

It seems like the cold/flu season is at an all time high this year. The WORST huh.

I wanted to share some good stuff I've been using. (All can be purchased at Whole Foods)
get well
1. anti bacterial spray from the 365 Whole Foods brand
+I love how the spray feels on my hands and it smells like Binaca. I want to eat it every time.

2. sanitizing wipes by Clean Well
+for every where you want to wipe!

3. oscillococcinum (dare you to try and say that word, did I even spell it right?)
+my mom and sister swear by this stuff

4. bonus: have you ever made licorice root tea for a sore throat? I do it every time now and I really like it. I think it works. Try the recipe at Elana's Pantry.

And get well soon!