Green Smoothies Simplified

I just wanted to share my latest and greatest green smoothie trick. All the credit goes here:
http://www.whatvegankidseat.com/2013/04/green-smoothie-takeover.html

Basically, you assemble your green smoothies in a ziploc in reverse order and freeze it.

Fruit (fresh or frozen) on bottom
Greens on top.

You can make tons of Ready-to-Blend smoothies and keep them in the freezer. I don't have a fancy-pants blender so I blend my greens first (conveniently located at the TOP of my ziploc bag). Add a fresh banana or two (you can use frozen as well but since my blender isn't as tough I try to baby it with something room temperature in between). Then I add the frozen fruit from the bottom of the bag. No chopping. No dirty knives or cutting boards. No slimy spinach in the fridge that you didn't have time to use. And, perhaps more importantly, more room in the fridge that's NOT being occupied by a giant Costco bag of spinach.

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Jacquee's Whole Wheat Bagels

I'm not going to lie. I'm feeling very proud of these babies. Hence, my name in the title. Not only was it a first-ever attempt at bagels but it was also a self-adapted recipe which turned into a home run  They turned out perfectly chewy on the outside, soft but dense on the inside and made a generous dozen. I went for an authentic hand-rolled shape with these ones but I may make them doughnut style for uniformity in the future.

I adapted it from this method to be whole wheat. I picked this version because it used a sponge method similar to my all-time favorite whole wheat bread recipe. It's a favorite because it's healthy, slices like store-bought sandwich bread and stays fresh MUCH longer than any other homemade breads I've tried. I only made these today, but I hope they last long enough for me to see if they stay soft and tender like my sandwich bread.

Ingredients

3 1/2 C. Whole Wheat Flour (1 pound)

1 Tbl Active Dry Yeast

3 C. very warm water

1 Tbl Maple Syrup

2 3/4 C. Whole Wheat Flour (more as needed, plus dusting)

1/4 C. Vital Wheat Gluten (this is necessary for elasticity, especially when using whole wheat)

1 T. Salt

1/8 t. Citric Acid/Sour Salt (makes for a lighter texture and a preservative. Can probably substitute 1 T. lemon juice if needed)

Also needed:

cornmeal

wok or wide skillet with 3" of boiling water, plus salt and baking soda added

baking stone

any toppings you want to add

In a stand mixer combine the first 4 ingredients into a sponge mix. Mix for a minute then cover and let rise for 10-20 minutes until doubled. While you're waiting, combine the rest of the dry ingredients in a bowl. 

Once the sponge mix has doubled, add in the rest of the dry ingredients and mix/knead for several minutes. The dough should form a ball and be sturdy but not stiff. Add more flour or warm water if necessary. Cover and let rise until doubled. You'll know its ready if you poke your finger into it and the impression stays. 

Stir/punch it down and roll it onto a lightly floured surface. Keep the dough covered while you work. Roll a piece into a log, wrap it around your hand and pinch it off to make a circle. With the dough-bracelet around your palm, roll over the seam to seal it together then set the "donut" on a cornmeal dusted surface. Continue until you've done this with all of the dough. Keep them covered and allow to rise a bit more while your water boils.

Preheat your oven with the baking stone inside to 400F

Boil the bagels in batches for 2 min per side then remove with a slotted spatula back to a cornmeal dusted surface. Top if desired (sesame seeds, poppy seeds, dehydrated onion, etc). Slide them carefully onto the hot stone and bake for approximately 25 min (will vary depending on bagel size). 

Enjoy!

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Whole Wheat Banana Muffins [Vegan]

Sift

• 4 C. Whole Wheat Flour
• 2 C. Coconut Sugar
• 1 1/2 t. baking soda
• 1 1/2 t. salt
• 1 1/2 t. cinnamon (I did some cinnamon, some pumpkin pie spice)

Whisk separately, then let rest and "sour" for a few minutes

• 1 C. Coconut Milk
• 2 t. apple cider vinegar

Combine dry ingredients, milk mixture and

• 8 ripe bananas, mashed
• 1/2 C. coconut oil
• 1/3 C. maple syrup
• 2 t. vanilla extract
• 1 t. almond extract
• Walnuts, Chocolate Chips (optional)

Beat until smooth.

Pipe or scoop the batter into grease muffin tins filling each 2/3 full and bake at 350F for approx 18+ minutes depending on muffin size (less for mini muffins). Check with toothpick. Immediately remove to wire racks to cool.

This made exactly 2 dozen regular size muffins plus 2 dozen mini muffins.

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Green Chile Chick'n Salad [Vegan]

Well, it happened. We've done too much research and watched a one or two documentaries too many. We've become casual vegans at our house. It's for health reasons: focusing on a more plant-based diet. But I've been pleasantly surprised by how smooth its been going. We're still in transition but my 3 year old really doesn't seem to care. Now, I say "casual" vegans because not only do I believe that we can and should eat all things in moderation, but I'm also human and I don't want to make my life ridiculously difficult when we leave the house, which is pretty often and in a hurry. Therefore, my goal is to be completely vegan at home and more relaxed elsewhere. For now :-)

Not all the recipes I've tried have been a hit, but I invented this one this afternoon to resemble the green chili,  mayo and shredded cheese goo I remember having a few time as a kid. This totally hit the spot. Nothing lacking in the flavor or texture departments. It could certainly be healthier (on a green salad maybe?) and less processed (I'm looking at you Vegannaise). But still, it's my new fav:

Green Chile Chick'n Salad
1 can Chickpeas, drained and rinsed
1 large can diced green chilies
1/2 tsp cumin
1/4 tsp chipotle chili powder
2 Tbl Nutritional Yeast (optional, for cheesy flavor)
2-3 Tbl Vegannaise
Liquid smoke, black pepper & garlic salt to taste

Instructions (it's pretty difficult so try to keep up):
Combine it all in a bowl. Hurry and find a piece of bread or a tortilla to slop it on!

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Chocolate Granola

This granola is delicious. I'm not going to pretend that I store it in mason jars tied with twine for everyday use so I didn't stage a photo shoot to that effect. However, I did manage to snap a quick pick of this handful on its way to my mouth. Go me.

I've got a rockin chocolate granola recipe from a friend which calls for lots of butter and more sugar and honey. It's basically no-bake cookie clusters that I eat with yogurt and call a "healthy breakfast." I've made it several times but I was looking to lighten it up and make it on the stove. I really don't like stirring and turning things in the oven since its low to the ground, its hot and I have a kiddo who runs right through my narrow kitchen without looking where she's going. I know there are ways around that, but what can you do. I'm a whiner. Hence, this non-oven recipe:

Chocolate Granola

• 2-3 T. Olive or Coconut Oil (can be toasted without oil as well)
• 5 C     Rolled Oats
• 1/2 t.  salt
• 1/4 C  Coconut Oil
• 1/4 C  Honey
• 2 T.   Brown Sugar
• Vanilla, Almond and Butter extracts (1/2 to 1 tsp each), optional
• 1/4 C  Peanut Butter
• 1 C     Semi-Sweet Chocolate Chips
• 1 C     Pecans, toasted
• 1/2 C  Sunflower seeds, roasted and salted
• 1 C     Date pieces/nuggets (Cranberries or Cherries work great, too)

Use the biggest skillet you've got. 

Toast your Oats and Salt in Oil over medium heat, stirring constantly. When sufficiently toasted and fragrant remove them to a large pan or baking dish.

In the skillet combine Coconut Oil, Honey, Brown Sugar and extracts on low to medium heat. When its dissolved and just starting to bubble add Peanut Butter then Chocolate Chips. Stir constantly so you don't burn the chocolate. When it's smooth and just starting to thicken (about 1-2 min) return the Oats to the pan and add Pecans and Sunflower Seeds. Stir it well for about 2-3 minutes. Stir in the Dates and return it to your baking dish to cool. 

Eat by the sloppy fistful or in a bowl with cold almond milk or yogurt.

Store the rest in an airtight container.

[I made this granola on the stove top, but it could easily be converted to an oven-cooked recipe.]

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Caramel for Apples

Green and red apples with caramel for dipping.

I LOVE the fall! I just got out all my fall decorations and that put me in the mood for some caramel for apples. Making caramel apples is always fun, but I prefer to slice my apples and dip each bite myself! So, I made some caramel for apple dipping. Here is the recipe, I got it from my friend Jana Holmes, but I think it is a very common recipe.

1 c. karo syrup
1 lb. package brown sugar
1/2 lb. margarine
2 tsp. vanilla
1 can sweetened condensed milk

In a medium saucepan, combine corn syrup and brown sugar. Heat of medium high heat, stirring constantly. Bring mixture to a boil and boil together for 3 minutes. Take saucepan off the stove and add margarine, vanilla and sweetened condensed milk. Place back on the stove and bring back to a boil while continuing to stir.

Serve with sliced apples.

You can also try serving this caramel dip along side this fruit dip and chopped walnuts or pecans. It is an amazing combination for making apple sundaes.

Here are some pictures I took along the way, in case they help.

Ingredients.

Boil sugar and syrup for 3 minutes.

Boiling sugar and syrup.

Add sweetened condensed milk, margarine and vanilla.

Bring back to a boil.

Let those kids get to dipping.

Happy snacking.

I was going Visiting Teaching that day and to our school open house, so I decided to package some up to give away. My little one helped me! We filled half-pint jars with carmel, topped them with an apples and bagged them with a bow. So easy!

Washing jars for the caramel dip.

Green apple with caramel.

Red apple with caramel.

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Snickerdoodles

 

1/2 c. shortening
1/2 c. butter or margarine
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 1/2 t. cream of tartar
1 t. baking soda
1/2 t. salt
Cinnamon and sugar mixture

Mix all ingredients together. Scoop into balls and roll into cinnamon sugar mixture. Bake at 350 degrees for 9-10 minutes or until edges are just golden.

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Caramel Corn

 

Source: Kimberly Dykhouse

4 bags of popcorn
1 c. brown sugar
1 c. light corn syrup
2 sticks of butter, cut into small pieces.
1 can (14 oz) sweetened condensed milk
1 t. real vanilla
cinnamon

Pop bags of popcorn and remove all unpopped kernals. Divide between 2 large bowls. Set aside.

In a heavy saucepan combine brown sugar and corn syrup. Stir over medium heat until it bubbles rapidly and you can see the bottom of the pan when you drag the spoon across the bottom. Add butter bit by bit, stirring constantly. Let it bubble until you can see the bottom of the pan again. Slowly stir in sweetened condensed milk. Let it come to a boil. Boil and stir for 2 minutes. This is the time to really watch the caramel so that it doesn't burn.

Remove from heat. Stir in vanilla and good dash of roasted cinnamon. Stir.

Pour about a quarter of the caramel over each bowl of popcorn. Stir till coated. Add another quarter of caramel over each popcorn bowl again. Stir.

It makes a ton but we've always made it for a crowd and it always seems to disappear.

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Oatmeal Wheat Pancake Mix

MAKES 10 CUPS OF DRY MIX

5 CUPS WHOLE WHEAT
3 1/2 CUPS ROLLED QUICK OATS
3 T. SUGAR
3 T. BAKING POWDER
1 T. SALT
1 T. BAKING SODA
1 CUP VEGETABLE OIL

MIX DRY INGREDIENTS, THEN ADD THE OIL AND MIX.
IT SHOULD BE SLIGHTLY CLUMPY.
STORE IN ZIPLOCK OR CONTAINER ON COUNTER, FOR UP TO A WEEK
(OR IN THE FRIDGE FOR A LONGER SHELF LIFE)

WHEN YOU'RE READY TO MAKE PANCAKES:

2 CUPS MIX
2 CUPS BUTTERMILK
2 EGGS

MIX TOGETHER AND COOK ON A GRIDDLE OR PAN.

I MADE THEM TODAY WITH PEACHES OFF MY TREE AND BUTTERMILK SYRUP.

MY SISTER-IN-LAW, BRITTNY, ALWAYS MAKES THESE AND I LOVE THEM. FROM MYKINTCHENCAFE.BLOGSPOT.COM

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Peach Salsa

A friend of mine, Kristen Buhler, brought this salsa to a PEACH themed get together the other night. I thought it was so good that I bought peaches on my way home. The instructions suggest to make this at least 4 hours ahead of time. I just made it tonight and we ate it right away and it was still really good. The instructions also suggest to serve it over grilled meat, but I have just had it with chips.

 

Source: About.com

Plan to make this fruity salsa early in the day or the day before for best flavor. Serve this tasty peach salsa with grilled or pan-fried pork, fish, or chicken.

4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 tablespoons diced red bell pepper
1 tablespoon finely minced jalapeno pepper, or to taste
1 heaping tablespoon chopped cilantro
1 small clove garlic, finely minced
2 tablespoons finely chopped red onion or sweet onion
Preparation:

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.

 

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