At the same activity they made this yummy frozen fruit treat. The said it tastes really good in the winter time when summer fruit isn't available.
12 oz. can frozen orange juice reconstituted
1-2 cans pineapple tidbits with juice
2 mangoes, cubed
2 cantaloupe, in small pieces or balled
1 bunch seedless grapes
1 bunch Bing cherries
1 pint fresh or frozen blueberries
Watermelon, cubed or balled
Fresh sliced peaches
Mix thoroughly with orange juice. Ladle into freezer containers making sure to leave 1/2 to 3/4 inch head space to allow freezing expansion. Serve partially frozen in cups as is.
Thursday, September 1, 2011
Double Apples Breakfast Sauce
1 cup apple sauce
1 cup apple juice
1/4 cup brown sugar
dash of salt 1/2 tsp. cinnamon
1/8 tsp. cloves
Combine all ingredients and cook over medium heat 10 minutes or until thick and syrupy. (Stir continually to prevent scorching.)
1 cup apple juice
1/4 cup brown sugar
dash of salt 1/2 tsp. cinnamon
1/8 tsp. cloves
Combine all ingredients and cook over medium heat 10 minutes or until thick and syrupy. (Stir continually to prevent scorching.)
Appletts (Apple Candy)
They mad these at an activity in Relief Society about preserving food. These were good. Enjoy!
2 Tablespoons unflavored gelatin
1/2 Cup apple sauce (cold)
3/4 Cup apple sauce
1 cup sugar
1 cup broken walnuts
1 Tablespoon vanilla
powdered sugar for coating
Soak gelatin in cold applesauce for 10 minutes. Combine 3/4 cup applesauce with sugar and boil for 10 minutes. Add gelatin and applesauce mixture and boil about five to seven minutes more stirring so as not to burn. Remove from heat and add walnuts and vanilla. Pour into slightly greased 4"x8" pan. Set in refrigerator to cool, cut into squares and roll in powdered sugar. Keeps well in a cool place.
2 Tablespoons unflavored gelatin
1/2 Cup apple sauce (cold)
3/4 Cup apple sauce
1 cup sugar
1 cup broken walnuts
1 Tablespoon vanilla
powdered sugar for coating
Soak gelatin in cold applesauce for 10 minutes. Combine 3/4 cup applesauce with sugar and boil for 10 minutes. Add gelatin and applesauce mixture and boil about five to seven minutes more stirring so as not to burn. Remove from heat and add walnuts and vanilla. Pour into slightly greased 4"x8" pan. Set in refrigerator to cool, cut into squares and roll in powdered sugar. Keeps well in a cool place.
Friday, August 12, 2011
Cheesy Kale Chips
My whole family loved these. I couldn't believe how E loved them too. I finally found a way to get toddlers to eats greens!
http://prideandvegudice.com/2011/06/12/cheesy-kale-chips/
(Makes: It doesn’t matter because you’ll eat them all in one day anyways)
1 bunch curly kale
1 cup cashews (soaked for a couple hours)
1 red bell pepper, deseeded
Juice of half a lemon (2 tablespoons)
1/2 cup nutritional yeast
1 teaspoon sea salt (or to taste)
Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.
Whenever I’m working with leafy greens – especially for this recipe, where I want the pieces of kale to be as dry as possible so that the coating will stick as well as possible – I find it easier to cut or rip up the leaves first, and wash them afterward by submerging them in a bowl of water. Then I swish them around with my hands a little so any debris can float to the top, drain them, and dry them in a salad spinner!
Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)
To make the cheesy coating: combine soaked cashews, bell pepper, lemon juice, nutritional yeast (nooch), and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.
Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!
For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary, but make sure ALL the moisture is gone and they are genuinely crunchy.
Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).
http://prideandvegudice.com/2011/06/12/cheesy-kale-chips/
(Makes: It doesn’t matter because you’ll eat them all in one day anyways)
1 bunch curly kale
1 cup cashews (soaked for a couple hours)
1 red bell pepper, deseeded
Juice of half a lemon (2 tablespoons)
1/2 cup nutritional yeast
1 teaspoon sea salt (or to taste)
Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.
Whenever I’m working with leafy greens – especially for this recipe, where I want the pieces of kale to be as dry as possible so that the coating will stick as well as possible – I find it easier to cut or rip up the leaves first, and wash them afterward by submerging them in a bowl of water. Then I swish them around with my hands a little so any debris can float to the top, drain them, and dry them in a salad spinner!
Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)
To make the cheesy coating: combine soaked cashews, bell pepper, lemon juice, nutritional yeast (nooch), and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.
Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!
For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary, but make sure ALL the moisture is gone and they are genuinely crunchy.
Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).
Sunday, July 17, 2011
Roasted Veggie Pesto Pizza
Mom had another recipe for a pizza while we were there. This is the basic recipe from memory:
Roast your veggies with a little olive oil and rosemary. Veggies used were: red pepper, green pepper, red onion, mushrooms. While roasting these, make your pesto sauce of choice.
Spread the pesto sauce on pizza crust of choice, add mozarella if desired, then top with roasted veggies. Yummm!!!!
Roast your veggies with a little olive oil and rosemary. Veggies used were: red pepper, green pepper, red onion, mushrooms. While roasting these, make your pesto sauce of choice.
Spread the pesto sauce on pizza crust of choice, add mozarella if desired, then top with roasted veggies. Yummm!!!!
Wednesday, July 13, 2011
Fast Easy Dinner Ideas
Some times I think I spend way too much time in the kitchen cooking. I discovered this fact, this vacation. I'm writing down some easy meal ideas here so I don't forget what they are. If you have any other ideas, edit the post and add them! I'm trying to reduce the time I do the three C's: cooking, cleaning and chauffering.
From my friend Ginger:
cook some quinoa add the mango salsa from Costco to your liking and serve with sides.
enchiladas with cooked veggies (zucchini, tomatoes, corn) with hummus on the inside and salsa on top
From Lisa:
Ramen noodles and tons of veggies.
From Kissy:
Rice with pico de gallo, corn and bean
From Mom:
Baked potato bar
Chinese Sunday
Any more ideas?
From my friend Ginger:
cook some quinoa add the mango salsa from Costco to your liking and serve with sides.
enchiladas with cooked veggies (zucchini, tomatoes, corn) with hummus on the inside and salsa on top
From Lisa:
Ramen noodles and tons of veggies.
From Kissy:
Rice with pico de gallo, corn and bean
From Mom:
Baked potato bar
Chinese Sunday
Any more ideas?
Moroccan Chickpea Stew
Here's another yummy soup Mom made for us. Don't forget the lemon. It's essential!
1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
2 teaspoons ground cumin
1 cinnamon stick
4 cups vegetable broth
2 cups cubed butternut squash (we used sweet potatoes)
1-15 oz. can garbanzo beans (kidneys were good too)
1 can (14-1/2) diced tomatoes, undrained
1 medium red potato, cut into 1-inch cubes
1 medium sweet potato, peeled and into 1-inch cubes
1 medium lemon, thinly sliced
1/4 teaspoon salt
2 small zucchini, cubed
3 tablespoons minced fresh cilantro
In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 2 minutes longer. Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.
1 large onion, finely chopped
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
2 teaspoons ground cumin
1 cinnamon stick
4 cups vegetable broth
2 cups cubed butternut squash (we used sweet potatoes)
1-15 oz. can garbanzo beans (kidneys were good too)
1 can (14-1/2) diced tomatoes, undrained
1 medium red potato, cut into 1-inch cubes
1 medium sweet potato, peeled and into 1-inch cubes
1 medium lemon, thinly sliced
1/4 teaspoon salt
2 small zucchini, cubed
3 tablespoons minced fresh cilantro
In a Dutch oven, saute onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick and chili powder; saute 2 minutes longer. Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender. Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.
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