GF Pancake Mix – Making Time for Pancakes

What if some fine morning when you have time to make pancakes you used 3 or 4 bowls?  1 bowl for the pancakes to make that day and the other 2 or 3 bowls to add all of the dry ingredients for another morning’s pancakes?  Might make it easier to get those cakes going on a busier morning…..

I’m still thinking about saving time, so when I saw this post from our good friend Annie at Unrefined Vegan, I decided I had to give it a GF go.  Please feel check out her version which is chock full of interesting grains and flours as well as the idea that you can flavor up a batch of pancakes or waffles once you start with the basic recipe.   Gluten free or Gluten full – pancakes are a lovely way to start the day and we’re going to see if I can whip up a batch of pancakes tomorrow morning before school if I have the head start of pre-mixing all of the dry ingredients.

First I added the following ingredients to 3 different bowls:

1 cup oats
1/2 cup gluten free flour mix (I use Bob’s Red Mill GF baking mix)
1/2 cup other GF flour like buckwheat, brown rice, quinoa, millet – whatever!
1 Tbsp. baking powder
1 tsp salt

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I actually performed this part of the experiment in the afternoon, so I used one large measuring cup/bowl so that I could just add the wet ingredients in the morning.

I transferred the contents of the other 2 bowls to jars for storage:

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Come morning I added:
2 eggs (flax eggs if you prefer)
2 Tbsp apple sauce
1 Tbsp oil (I used avocado)
1 cup milk (I used almond)
Add more milk a little at a time to reach desired consistency

Let the batter sit for 10 minutes

Cook on pre-heated skillet or griddle.

Toss on a few nuts or dried fruit or coconut to spice things up a bit and enjoy some hot and hearty pancakes on a school morning.

pancakes4 Now admittedly, I chose to do this on a Friday when my son buys lunch so there is a little less going on in the kitchen on those days and it did still take me 20 minutes to cook all of the pancakes, but I started turning the pancakes out to those at the table (with whom I could still talk) and it was a nice change to have pancakes on a school morning.  We’ll do it again now that there are 2 jars of pre-mixed pancake mix waiting for me!

This might also make a nice gift.,.. along with a little fancy jam or maple syrup.

We have lots of other pancake recipes because we LOVE pancakes and you might especially be interested in trying Little Sis’ maple cashew butter, or our other ideas for pancake toppers that are lower in sugar.

Help for Hummingbirds : Kids & Real Food

I am feeling it a little bit lately, although I am trying to dodge and weave and can’t get ‘it’ in focus.  Like the hummingbird outside the window I just tried to photograph to share with you,  things are feeling kind of fuzzy.  I know that if I open the front door to get a shot from the front porch, she will probably fly away so I am enjoying her and will let you imagine her vibrant green back and her tiny wings that look thick with frenzied speed while the rest of her stays steady and immobile.  Apparently my steady, immobile persona still fools friends who are surprised anytime (and everytime) we eat anything less than perfectly nutritious, yet my wings are getting a bit tired with the attempt to provide healthy, real food in this culture.  So my hard edges as The Food Regulator (TFR) are beginning to blur a bit.

There is a hummingbird out there valiantly staying afloat against all odds.

There is a hummingbird out there valiantly staying afloat against all odds.

Not to complain, but between work, graduate school, TaeKwonDo (which my son and I do together) and home and family, I am starting to wear down a little.  I don’t tell you this for sympathy or “pride of busy-ness” (the 8th deadly sin),but because I am sure that many of you are similarly stretched.  There just isn’t enough time in the day to do all of the cooking and gardening that I used to do and would like to do.  So I have decided that a little controlled erosion is in order lest the whole mountain be undermined and bury us in an avalanche of mcnuggets, doritos and moon pies.

All right, I exaggerate, I don’t think our decline would be quite that drastic, but I will share with you the plan for maintaining my real food airspace and keeping those wings vibrating at mind numbing speed.

I’ve been ‘just saying, No’ for a long time – why is it harder now?  Much of the difficulty is time related, but it is also related to social situations.  My son, who is now 13, has a best buddy who I adore.   He is sweet, polite, eager and just all around a great kid.  A great kid who subsists on Taco Bell and Dr. Pepper.  Several of the times he has spent the night he has gone home without breakfast because he wouldn’t eat anything that I had in the house.  I’m serious.  Not even my natural peanut butter and whole fruit / no sugar added jam on whole wheat bread….. not even whole grain pancakes with as much real maple syrup as his heart desired…. Not even Barbara’s Puffins.  I hate to lessen the chances that this kid is coming over to hang out.  My son has other friends who are also shocked at the selection in our ‘cafe’ (what’s that round red thing with a stem?) and I really would rather they hung out here at least some of the time so I get to know them….. and I know what they’re up to ;-).

This hummingbird needs some help.

My first step to getting back on track in a sane fashion is honesty with my family and the recruitment of help.  The honesty part comes in talking more about why we eat what we eat.  I learned that part of my son’s new-found energy in requesting pizza, chips or ice cream everyday is plain ol’ rebellion.  We had a long overdue discussion (with the hummingbird listening in) about why a kid as bright as he is, who is very focused on his athletic activities, continues to request poor, and even dangerous fuel for his wonderful body.  He admitted that he often talks lovingly of McDonald’s in my presence to irritate me.  We also discussed that perhaps buying lunch on Friday when the school has pizza is not a good idea if it gets him requesting pizza all of the time.  This was a powerful deterrent.  I suggested that perhaps he is an all or nothing guy when it comes to junk food, and since he isn’t going to get ‘all’ under my roof, perhaps we’d better try ‘nothing’.  This suggestion is what brought out the admission (without harsh lights or cigarette smoking detectives) that he partly talks about junk food to enjoy my reaction.  Ah yes, I will now think lovely thoughts, keep those wings moving and gracefully approach another lavender tinged flower while I savor the possibilities rather than peck out one of his eyes ;-)  So we are re-visiting discussing why we eat what we eat, what those foods do for us physically and remembering that one way to control the amount of junk food eaten is to eliminate it all together.

Next I am asking all of his friends who come over what kind of foods they like so that I can find some common ground.  The favorite friend likes scrambled eggs – and he thought that the organic eggs he ate at our house were the best he ever had.  Score one for the hummingbird!

As far as recruiting help, we all sat down this morning and planned out the next week and part of the following week of meals.  Everyone contributed suggestions, everyone helped look up recipes and a shopping list was created to reflect this plan and avoid extra trips to the store.  We have done this (and shared this with you) in the past, but we stopped doing it.  Hindsight reveals the power in planning our meals.  There is nothing like a break between semesters to get our act back in gear.  Here’s my trusty write-on-wipe-off planner.  I have 2 and they are magnets that go right on the refrigerator.  Pretty nifty:

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The upper entries of the first week spots are for what is going to school for lunch that day.  We will re-visit this plan next Sunday and complete next week and probably part of the next.

In addition, my son likes to bake and will bake some and my husband is picking out some crockpot recipes that he can handle (he’s an awesome dish washer….).  This leaves leftovers (always make extra!!!!) for lunches!

So honesty and recruitment have my wings beating a little stronger again.

Next, I am lowering the bar on a few things as the bar is currently too far above my head to reach.

- I no longer make almond milk.  We buy it.  I prefer the homemade with no additives at all, but there it is.

- I will not be baking much for school this year, and because I am working full time and we have a little extra money we will indulge in the ready-made treats from the more health conscious bakers at Nature’s Bakery, Larabar, Clif, and even Kashi since they agreed to stop using GMO ingredients in their products.  Basically I go into the health food section at my Kroger, look for sale signs, read labels, and get whatever is healthiest and slightly reasonable.  Not only does this satisfy the request for a sweet-ish thing with lunch, but because it is packaged it is apparently more socially acceptable.  I know, gag me with a spoon, but a little compromise is in order to keep this increasingly independent boy from utilizing all of his spending money to by junk food.

- The boys are eating more meat when I am not home.  I don’t like to eat much meat, we try to eat all organic meats and sustainable fishes but my boys really like their meat – so they eat it more often when I miss dinner because I am working a 12 hour shift at the hospital.  This is easier for them, and again, creates, rather than uses, leftovers which we use for lunch.

It’s coming back into focus now!

Honesty, help and a lower bar.  Still eating real food the vast majority of the time.

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I can see the flowers now that we are all looking together and now have the energy to stay aloft.  I have no illusions that the struggles are over but a re-set sure helps.  If you need a re-set for feeding your kids healthy stuff or addressing issues over school lunches and choices, check out these old posts:
Enabling the Lunchable
Small Mouths, Small Bites
Veggie-licious Snacks
Previous post about meal planning and snack packing

Keep beating those wings my friends, and please share some of your challenges and successes (or failures) in convincing kids to eat healthfully and/or feeding friends who are not accustomed to real food.

 

Pickled Green Beans

Our Pantry Penchants are sometimes quite clear.  We have toyed at times with re-naming the blog My Sister’s Sweet Potatoes…. My Sister’s Pancakes….. and now I guess we’ll have to consider My Sister’s Pickles as well.  I hope you like pickles as well as I do, so you won’t mind another pickle recipe, and I offer the explanation that my preference for pickles is related to a problem.  My son, who used to enjoy lots of raw vegetables has somehow lost his taste for raw veggies.  We have a rule that before any non-produce snack is eaten, a piece of produce must be consumed.  Fruit is easy and always an option, but in the past he was also willing to eat raw sugar snap peas, grape tomatoes, carrots, green beans, slightly pickled (raw) cucumbers or salad (although that is generally only with a bit of pressure).  We do also keep leftover roasted potatoes and other cooked veggies as an option but as far as raw vegetable go, we are down to pickled (raw) cucumbers, carrots (under duress) and salad (duress-er).  He eats cooked vegetables and I still freely load any dish with veggies that I can, but I’m thinking that perhaps if I can cold-pickle some more veggies, that would provide us with another veggie snack.  These green beans are not strictly raw, but they aren’t cooked much…. so I’m going to give it a go!  The recipe I found was a dill-y concoction but my son generally prefers the sweet (surprise, surprise), so I made up a batch of both which are currently getting flavored up in the refrigerator.  I leave you the recipes and then I will sleep while my green beans soak in flavor!!

Pickled Green Beans – adapted from Marlene Koch’s Eat What You Love Everyday, as presented by Snack Girl on her blog

1 cup distilled vinegar
3/4 cup water
1 garlic clove (Ms. Koch used 2 garlic cloves)
1/4 cup sugar (Ms. Koch used 1/3 cup sugar)
1 tsp salt (Ms. Koch used 1 Tbsp salt)
1 tsp dill weed (Ms. Koch used 2 tsp dill weed)
¼ teaspoon cayenne powder ( I put smallest pinch of hot pepper)
1 pound fresh green beans, trimmed cut into pieces that will fit in your jar and pot

Combine everything  but beans in a pan that will also accommodate your beans and simmer & stir until sugar is dissolved.  Add beans and simmer for 2 minutes for crunchy beans – 3 for less crunchy.  Turn off heat and let come to room temperature before loading in jar and storing in frig.  Letting them sit for awhile will make the flavor stronger.

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Pickled Sweet Green Beans

1/2 cup apple cider vinegar
1/2 cup distilled white vinegar
1/4 cup sugar
1 tsp salt
1 tsp coriander seed
1 tsp mustard seed
3/4 cup water

Combine everything  but beans in a pan that will also accommodate your beans and simmer & stir until sugar is dissolved.  Add beans and simmer for 2 minutes for crunchy beans – 3 for less crunchy.  Turn off heat and let come to room temperature before loading in jar and storing in frig.  Letting them sit for awhile will make the flavor stronger.

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Okay, so morning has arrived – that was fast, wasn’t it?

Here are my vinegary minions awaiting inspection….

Pickling 3 Note the cucumbers which are almost always sitting in a briney solution in my frig…

So with the help of my rawly recalcitrant young man, we took some of the dilly and some of the sweety pickled green beans and tried them, dilly first -
Me: Wow!  Awesome!
Rawly Recalcitrant Young Man (RRYM): (Unable to speak while making disgusted face)
Me: Really?  You’re being dramatic – these are delicious!
RRYM: No, really, I don’t like those.

Okay now for the sweet pickles
Me: Wow! Awesome!
RRYM: Yuck – I don’t like those either, I don’t think green beans were meant for pickling Mom.
Me: (noticing lack of disgusted face for the sweet ones) So if you had to choose between eating the sweet ones and broccoli, what would you choose?
RRYM: The pickles.

Well, in the pantheon of vegetables, broccoli is at the bottom of RRYM’s list, so I guess that’s progress.  I don’t think I’ve particularly solved my problem regarding my son’s snacking, but I’ve certainly helped mine!  I’m taking some of each of these pickles and having a delicious snack!

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And yes, as I mentioned we have a few other pickle posts…..

Little Sis’s Fabu sweet and sour pickles

My recent refrigerator dills

Little Sis’s pickled carrots

I think my next raw pickling experiment will be with cauliflower…. No illusions that he’ll eat that, but who knows?

Bountiful Veggies = 4 meals with one evening of work

Okay, it’s the bottom of the 8th, (Monday night)….. you’re the home team, (cook), and you find yourself with lots of infielders (vegetables) but no plan for their use and you just can’t imagine how to get through the next 3 or 4 innings (meals) without a pinch hitter (help!!!).  Okay, okay, so the men with whom I live (one very young and the other, like me, not so young anymore) have filled my life with baseball talk, but baseball makes for good summertime analogies.   I’ve grown to enjoy baseball even though it seems to be on every night!!, but I confess that I do get tired of cooking every night, especially in the summertime.  Both of my men help out with the dishes but neither likes to cook nearly so much as they like to eat.  Plus, I’ve got veggies from the garden as well as an abundance of cheap summer produce that I couldn’t resist buying at the grocery store. The plan, therefore, is to take care of several meals at once with less than 1 hour of time – not all of it requiring me to be present.  Peek out the window, look in the frig – send a runner out to 2nd base (to pick) or to 3rd base (to buy) some veggies and keep the team fed for several days.

On this particular day on the pitchers mound, I had yellow peppers, swiss chard, zucchini, eggplant, red onion and baby portabella mushrooms. I didn’t think a pile of these on a plate in their whole form would go over so well, and they were not going to be fresh for very long so I chopped them all. Go ahead, slice and dice whatever you have in the frig or just picked that is not already ear-marked for use in the next few days. You don’t have to dice them small, just cut ‘em into hunks.

I then chose to roast half the zucchini, eggplant and peppers, along with the red onion tossed in a little avocado oil (or oil of your choice) and salt at about 400 degrees for about 1/2 hour, stirring occasionally.

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The other half of the zucchini, peppers and eggplant were sauteed with the mushrooms, a couple of cloves of garlic, 1-2 tsp each of basil, thyme and oregano (throw in rosemary as well if you like – I do), and salt adding as much swiss chard (or spinach or WHATEVER green) as you can stuff into the saute pan when you are satisfied with the tenderness of your eggplant, mushrooms and zucchini. Let the greens wilt, stirring.

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Okay, so now that you’ve prepared these massive quantities of vegetables you have many dinner options – and vegetables that will keep more than a few days, or can be frozen for a future easy meal.

ROASTEE: To the roasted vegetables add: 1 Tbsp balsamic vinegar and 1 – 2 tsp Tabil spice blend
OR some more salt and pepper to taste
OR some soy sauce and sesame oil
OR some mexican spices like ground cumin, oregano and chili powder

Serve any of these over grain;
with or without meat, tofu, tempeh or nuts (walnuts and pistachios are particularly good with such blends)
or on top of baked potatoes or mashed potatoes or boiled potatoes;
Or in pita pockets with hummus or hummus mixed with a little extra lemon juice
Or over tortilla chips with salsa and/or cheese

I have never frozen roasted vegetables because we also eat them as snacks, or added to salads cold, and they don’t last long enough to make it to the freezer.

SAUTEE: Split the sauteed veggies in half.  Freeze one half.  To the remaining half add one 28 oz. can diced tomatoes (or equivalent fresh, and one 6 oz. can tomato paste and serve over pasta, potatoes or grain.

The frozen half can be use for the same purpose several weeks later when they’re itching for pasta again and all you have to do is provide something to go under it.

And of course you can top your pasta with whatever you like – cheese or vegan toppings.

And when you’ve loaded up the roasting pans and the frying pan and there’s a bit left over, pop it into small containers to send in someone’s lunch or to camp…. or to the baseball game!  Because who needs nasty, dry, chemicalized popcorn when you can have these golden beauties?

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Enjoy the bounty of summer, the bounty of evenings with half prepared meals awaiting you, and the joy of hearing your favorite announcer tell you (and the kitchen), “That one is outta here folks – See you Later!!”

Banana Biscuits – GF / DF

Look at all the lovely letters at the end of our recipes indicating what it is and what it ain’t.  Well these biscuits should be GF / DF / not CB, because they are not like cardboard.  They actually had a little fluff going on, and were really quite delightful.  I do love a biscuit, so one that is low on fat and can be eaten by y GF/DF family and friends is great except that it means less for me.  Ah well.  The problem with good food is that other people want to eat up all those potential leftovers, huh?

One key to a good biscuit is a hard fat that gets distributed without melting too fast or weighing things down with liquid.  No butter allowed over here at my house, so coconut oil placed in the freezer before use served the hard fat need.  Banana offered some moisture / replaced some of the fat, and good ol’ Bob’s Red Mill Gluten Free Baking Mix removed the wheat from the equation as well.

We ate these with a little orange marmalade and found that to be quite a treat for a weekend breakfast :-)

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Banana Biscuits (I will definitely double this recipe next time, but if you want to stick your toes in first, try this amount which yields 4 large biscuits)

1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
1 Tbsp baking powder
1 tsp guar gum
1/2 tsp salt
1-2 tsp lemon zest
1/3 – 1/2 cup mashed banana (after mashing.  It was a medium large banana)
1/3 cup milk (I used unsweetened almond)
3 Tbsp hard coconut oil (Stick it in the frig the night before – or in the freezer if you forget)

Pre-heat oven to 375
Mix the dry ingredients and zest together.
In a separate bowl (or large glass measuring cup), mash the banana and then mix in the milk.
Cut the coconut oil into pieces and mix in with a pastry cutter or a large fork if you don’t have a pastry cutter.

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Add the mixed banana and milk and stir to combine but don’t over-mix or mash.
Spread out on a cutting board or counter to a thickness of about an inch.

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Use a glass to cut biscuits.
Place on a cookie sheet
Bake for about 12 – 14 minutes or until browning just a touch on top

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Eat warm.

My son ate his with peanut butter….. makes sense, don’t you think?

 

Grilled dessert… with or without chocolate

Grilled vegetables are not new to me, and like roasted vegetables, I never tire of them.  Whatever you have in the garden or the vegetable bin will probably be great coated with a little oil or marinade and then skewered, ka-bob’ed, wrapped in foil, laid right on the grate or tossed in a fancy grilling box to sizzle over the coals for 15 – 30 minutes depending on how big you cut it and how tough it is.  I particularly like to include colored peppers for their sweetness and red onion because it infuses everything with a lovely flavor.  Zucchini, mushrooms, yellow squash, green beans, whole cherry or grape tomatoes – it’s all good!  Corn is good on the grill also and Little Sis has a no-fuss method here.

The eye-opener for us this summer is grilled pineapple.  After the veggies are done, we just lay rings of pineapple (I’ve used fresh, not tried canned) right on the grate and let them sit until warm or seared – whatever you like!  I do brush the slices very lightly with oil first – I used avocado, but coconut would be awesome as well – both of these are safe high heat oils.  Let them cook about 5 minutes a side, but keep an eye because it all depends on how hot and how close the coals.

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The flavor is amazing!!!  Sweet, juicy and a perfect summer dessert.  The first time we did this the fire was hotter and we got the lovely brown char lines on the pineapple.  Last night the fire was cooler, so no lines, but it was still awesome.  Our guests really enjoyed it.  One of our brilliant guests spied the dark chocolate that the children had rejected for use in s’mores and wondered if the pineapple would be even better with chocolate on top.  Well, very few things suffer from the addition of chocolate, so…. we tried it.

Melt some squares of chocolate – estimate how much you’ll need for the amount of pineapple in question.  We did not have much pineapple left, so I did probably 2 ounces.  Adding a little coconut oil makes it drizzlier, I added very little- probably 1/8 – 1/4 teaspoon.

Melt slowly in the microwave (15 – 20 seconds a few times, then less, stirring between), or in a double boiler.

Cut your pineapple into chunks and either drizzle the chocolate over, or let people dip.  Luckily the kids didn’t see what we were doing right away.  Let them have s’mores – I’ll take chocolate drizzled pineapple any day of the week!  Mixed in with friends, kids setting off  bottle rockets, and top it all off with reading beside the fire after the guests were gone and the evening was very sweet all around!

20140705_202014-001Have you got any fruit on the grill this summer?

 

Quick and Easy Tacos – no spice packet required!

There is a rack in the grocery store that is supposed to make life a lot easier.  Rows of shiny packets full of spice combos or spice / thickener combos that can turn a few ingredients into a spectacular meal, right?  I used to use the taco seasoning mixes to whip up some tacos because everybody loves tacos, but as I started to make more things for myself it struck me that I could probably do this more authentically and without the added ingredients that I probably wouldn’t really want!

You can make your taco base with any number of things: chicken, fish, beans, lentils, or even quinoa!  From there it is another opportunity to offer a little variety of toppings that include crispy fresh offerings of the season or form your garden.

I prepare chicken about once a week, and that is the route I took here.  I really think you could use this on any of the above.  I provide the amount of chicken I used to give you an idea of how to adapt the spices to the amount of whatever you use.

Quick & Easy Tacos
a little oil in the pan (I used avocado because of the high smoke point)
2 tsp cumin seed
1 onion
2 tsp chili powder
1/2 tsp smoked paprika (well worth the spice investment – really adds great, smoky flavor)
1/2 tsp salt
1.75 lb chicken meat, cut into bite sized pieces (or sub beans, fish or quinoa)
optional tabasco or cayenne
optional oats for thickening (start low, 1/8 cup whole oats)

 

Toppings of your choice: lettuce, peppers, tomatoes, salsa, red onion, avocado, cheese of whatever variety your tribe eats, etc.

Taco shells – we used Garden of Eatin’ Red Hot & Blue Taco Shells, which are indeed hot, and indeed blue – so I did not use a lot of heat in the sauce, you can add tobasco or cayenne if you like!

Heat the oil in a large saute pan
Add the cumin seed and let heat a bit
Add the onion until almost translucent
Add the other spices for a couple of minutes
Add your chicken or whatever else you are using
When it is almost cooked through, decide if you want some thickening.
Add oats if you do and stir until thicker

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Pile filling into warm taco shells
Put your toppings on…

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and crunch into a big, tasty mess ;-)

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What is your favorite base for tacos?

Half Raw Veggies, Full On Taste

You know I love stir-fry.  Who doesn’t?  Quick, easy, adaptable, and even most kids will eat it – even though you can hide all manner of vegetables in there ;-).

It was fully my intention on a recent evening to make a Raw Pad Thai c/o Julie Daniluk (Meals That Heal Inflammation).  It’s really delicious but I got started late and forgot scallions, and, well…. in true Sis sister fashion I sort of made something different with what I had.   Usually these forays into the land of scrappy / adapty cooking are good enough, but this was truly amazing… if I do say so myself.   Oh wait!  Mr. Bigg Sis and Very Amusing and Not Yet Snide 13 year old boy also thought it was amazing.  Having just eaten some leftover for lunch, I thought I’d share it with you!

So what’s with the half raw?  Well, I like the idea of using raw zucchini for the noodles in the Julie Daniluk recipe, but I didn’t feel like doing the prep work.  In addition I had some broccoli stems to get rid of and my favorite way to do that is to cut off the too tough parts, shred it in the food processor and add it to stir fry.  The sauce is what rules here.  It is easier than the original and puts the garlic in with the stir fried veggies.  I’m not a huge fan of raw garlic.

Half-Raw Stir Fry

Cook rice of your liking – I used black rice for this

Stir Fry:
1/2 – 1 Tbsp sesame oil
2 cloves garlic, minced or mashed
broccoli stems or florets (or both) if using stems, shred in food processor
3 – 4 carrots (I shred mine in processor – so easy!!)
1 very small head red cabbage (or half of a larger) also shredded
4 small zucchini (also shredded)
A handful of pineapple chunks if you have it and like it!

Heat oil and garlic until garlic becomes fragrant.
Add broccoli and carrots and stir fry for about 4 minutes
Turn off heat and add zucchini and red cabbage (and optional pineapple).

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Sauce: (adapted from Julie Daniluk’s Raw Pad Thai
6 Tbsp tahini
1 Tbsp rice vinegar
2 Tbsp Braggs or soy sauce
1 Tbsp honey
Juice of 1 lime
2-3 tsp grated ginger

Mix all together.  It will be thick.  If you prefer a thinner sauce you can water it down with a little water.

Serve rice with veggies and let each person daub some sauce on top.

Some might like a plate (with some roasted green beans on the side):

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And some might like a bowl (with roasted green beans on the side):

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And one can eat as is, or mix in one’s preferred amount of sauce.

20140619_180528  Because of the raw zucchini and red cabbage it will not keep for a long time as a leftover.  I just had some 2 days after the fact and the zucchini was decidedly less cheerful, although still tasty.

If you are interested in more raw veggie dishes, check out Little Sis’ amazing raw, dairy free, gluten free Italian offerings

Sweet Potato Chili w/ Greens

My garden is not very extensive this year due to other commitments, but ahhh the pleasures of hearty greens!  Swiss chard in particular is easy to start – easy to grow and it keeps on coming back!  Especially when the rain and sun alternate so regularly as they have been doing here in Middle Tennessee.  This was the only plant that I managed to start indoors and then transfer to the ground this year, so it makes me smile every time I look at it.  (I’m pretty easy to please, no?)

Ain't it purty?

Ain’t it purty?

 

One of my favorite things to do with hearty greens (chard, kale, collards, spinach, mustard greens, beet greens – I’m sure I forgot one!) is toss handfuls into soups, stews and chilis.  They are much less offensive to the non-greens appreciators in the crowd that way but still bring a bang of nutrition and some color to any dish.  They also make dinner feel fresh when what you’ve really done is open the pantry door and said, “Hmmmm – I’m not very prepared, what can I throw in a pot and call dinner tonight?”

 

You guessed it.  I was doing just that recently and am about to share the results.  As always, Little Sis and I encourage you to see our recipes as food for thought as well as body in that substitutions are encouraged, welcomed and will probably make it taste better as well ;-)  It takes a village to make a really good meal!

So I give you Sweet Potato Chili w/ Greens Continue reading

Easy Refrigerator Dills

Alas the beach, and the FABULOUS cake Little Sis made for my birthday, are in the past… back to the grind of work and school (for me) and needing healthy snacks and sides.  I come from pickle people and pickles are a lovely and potentially healthy side or snack, but….. Yes, you know what’s coming next.  You just can’t find healthy pickles very easily.

Little Sis threw up her hands last year over the amount of sugar in processed sweet pickles and after asking you, our wonderful readers, for help and input, she offered up this very fine recipe that replaces those store bought pickles with something very tasty but much healthier.

We enjoy her pickles very much.  In fact I keep a large jar in the frig in which I started the pickles by following her recipe and to which I add another cucumber, another Tbsp of sugar and apple cider vinegar and a pinch of salt 3 or 4 times before following the recipe again.

But what about dill pickles?  They cost a bloody fortune!  So I’ve adapted Little Sis’ approach to dill pickles and although my son thought the results a little too garlicky – the beauty part is that I can change it next time!  In fact I’ve added another cucumber to the jar method without adding any more flavor and this has toned it down more to his liking.

Heck this is so easy, one could have several varieties going at the same time!

This is very much like the original recipe but with less sugar as well as the addition of garlic, dill and pepper flakes.

Easy Refrigerator Dills

1 large English cucumber or 2 medium cucumbers
2 c water
1 small clove garlic, minced or mashed (I used a fairly large clove and it was a bit strong – so use less for less garlic flavor)
1/2 c apple cider
1 Tbsp sugar
1 tsp salt
1/2 tsp mustard
1/2 – 1 tsp dill
pinch pepper flakes

Heat water, garlic, sugar, salt, and apple cider vinegar to almost boiling, or until sugar and salt are dissolved
Let cool to room temperature
Slice cucumber(s) and place in glass bowl or jar with a cover
When liquid is cooler, add the spices, stir and pour over cucumbers.

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Store in the refrigerator and give a couple of hours for flavor to develop.
Keep a sweet and a dill jar going in the frig – makes a great side dish, snack for school or work or on a hot day.  Nothing like a cool pickle on a hot day!

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Make note if you think one taste is too strong and reduce or increase for the next batch!

Although cucumbers are not summer-time cheap yet, I still find this less expensive than pickles….. and with less processing, less sugar and less other ingredients.  A whole lot easier to swallow!!