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Blender Waffles

Blender Waffles

Maple syrup & fresh figs optional – but recommended!

I got the basic recipe from this site: http://eatingappalachia.com/2013/09/06/blender-waffles/

It’s good, but not great.  I made it great:

Ingredients:

  • 2 cups certified gluten-free oats
  • 1 cup milk of choice (I use coconut milk)
  • 1 cup water
  • 1 banana
  • 1 tablespoon sweetener of choice (I like raw sugar)
  • 1-2 teaspoons cinnamon or pumpkin pie spice (go for 2, oats eat up flavors)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Throw it all in a blender, blend until smooth, then cook on a waffle iron.  They’re easy, they’re filling, they’re a really good breakfast!

Sourdough Snickerdoodles

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Adapted from about five other recipes that just didn’t suit.

Ingredients:

  • 1 cup raw sugar
  • 1/2 cup coconut oil, butter, or butter substitute of choice
  • 1 egg
  • 1 cup sourdough starter
  • 1 teaspoon vanilla extract
  • 1 cup white flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • Topping:  1/4 cup raw sugar & 2 teaspoons cinnamon

What to do:

  • Preheat your oven to 350F.
  • Lightly grease two cookie sheets.
  • Beat the coconut oil/butter with the sugar until smooth.
  • Add the egg, sourdough starter, and vanilla, mix well.
  • Add the dry ingredients.
  • Now check your dough.  You want it to be sticky but handle-able.  Too dry?  Add a little water.  Too sticky?  Add a little flour.
  • Take a plate and sprinkle the 1/4 cup raw sugar over it.  Then sprinkle the cinnamon on top of that.
  • Roll dough into balls about 2 inches in diameter then roll them in the cinnamon & sugar mix.
  • Bake 12 to a cookie sheet for 12-15 minutes.
  • Allow to cool for 5 minutes, then transfer to racks.

I’ve tried making these with 1/4 cup cocoa powder and 1/2 cup chocolate chips and was underwhelmed.  As snickerdoodles, they’re transcendent.

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Houghton Family Persimmon Pudding

For two years, Michael tried to properly describe persimmon pudding to me.

“It’s not a cake.  Or a pudding.  Or uh.  It’s really dark, dense, sticky, and soooooo gooooood.”

I would just take his word for it.

Then his mom handed me the recipe, and everything changed.

I had never really played with Hachiya persimmons before.  They’re the ones that you have to allow to get all gross and goopy before you can use them for anything, so the appeal was low.  Now I have persimmon pudding.

This recipe only has a tiny amount of wiggle room.  It’s prepared a certain way for a certain outcome.  Please follow the directions before going your own way!

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Ingredients:

  • 1 cup sugar (I use Raw turbinado sugar.)
  • 1 cup flour (Any gluten-free flour mix is fine.  I use a standard rice flour mix and add 1/2 tsp xanthan gum.)
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt (Pink Himalayan is great for baking!)
  • 1 teaspoon cinnamon
  • 1 cup persimmon pulp
  • 3 tablespoons hot water
  • 2 tablespoons melted coconut oil (or shortening or butter)
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1/2 cup chopped dates
  • 1/2 cup chopped nuts (I highly recommend walnuts for this recipe.)

What To Do:

  1. Preheat the oven to 300F
  2. Put a baking dish with 1-inch of water in it at the bottom of the oven (you’re going to steam your pudding)
  3. Mix the dry ingredients together
  4. Add and mix the wet ingredients
  5. Add the raisins, dates, and walnuts, stir in carefully
  6. Pour into a well-greased loaf pan
  7. Bake/steam for 2 hours until the pudding is nearly black and has pulled away from the sides of the dish as pictured above.

Important Tips:

  • This recipe seems to come out better when it’s doubled.
  • About 5 Hachiya persimmons will yield you about 2 cups of pulp.

The smell of persimmon pudding baking in our house for two hours drives us nearly mad, but the wait is totally worth it.  This is fruitcake done right!

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Lemon Cucumber Pico de Gallo

Don’t get me wrong – I love garlic and onions.  Unfortunately, garlic and onions don’t really love me.  I’ll still suffer the consequences of eating them if they’re well-cooked, but I am trying to avoid them in their more raw state.

This lemon cucumber pico de gallo is a result of:

  1. Me playing around on taco night.
  2. Me having pounds and pounds of lemon cucumbers from my mother-out-law’s garden.
  3. Me having pounds and pounds of tomatoes also from said garden.
Lemon Cucumber Pico de Gallo

Why is it foamy? Blame the food processor.

Yes, it turned out foamy because I put everything in the food processor.  The pico de gallo is a lot more pretty when you chop it by hand, but it also takes a lot longer.  I’m tired today.  Short cuts are my friend.

Recipe for Lemon Cucumber Pico de Gallo:

  • 1.5 lbs tomatoes
  • 1 lb lemon cucumbers
  • 8 oz peppers (I had 1 bell pepper, 1 gypsy pepper, 1 anaheim, and 1 tiny jalapeno, all seeded)
  • Juice of 1 lime (or 2 tablespoons apple cider vinegar)
  • 1 teaspoon salt
  • A handful of cilantro

Chop it all finely and stir it up.  Enjoy!

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!

Box from July 21

  • Jade green beans
  • Green cabbage
  • Red Russian kale (new crop from Valley Ford farm)
  • Baby bok choy
  • Arugula
  • Pea shoots
  • Cucumbers (Armenian or Lemon)
  • Scarlet nantes carrots
  • Summer squash
  • Green salad heads
  • Garlic
  • Red torpedo onions
  • Organic plums from Gabriel Farms in Sebastopol

Saag

Modified from the CSA email:

Ingredients:

  • 1 bunch spinach
  • 1/2 bunch chard
  • 1 sweet potato, cut into bite-sized pieces
  • 2 minced garlic cloves
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon garam masala

What I did:

  • Wash the greens THOROUGHLY.  My spinach was still gritty when we ate it… whoops.
  • Stem & chop the greens.
  • Heat olive oil in a large pan.
  • Saute sweet potato & garlic for about two minutes, then start adding the greens.
  • Add 3/4 cup boiling water and seasonings, stir.
  • Cover and cook on low for about 20 minutes, then uncover and allow the liquid to cook down.
  • Add the garam masala, stir.

Quite tasty!  I’m not a huge fan of spinach as it tends to leave my teeth feeling weird.  This recipe definitely made it a lot more appealing… and my kitchen smelled incredible.