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quickpickle

I cannot adequately express to you how many tomatoes we had from our garden this year nor the emotions those tomatoes brought forth. When I noticed there were too many tomato plants growing what did I do? I allowed them all to grow. When I noticed that I’d have 1,000,000,005 tomatoes this year what did I do? I picked every single one. I hate wasting when I grow. So that has left me in somewhat of a panic trying to figure out what to do with all of the tomatoes.

I experienced some wonderful picked vegetables at my CSA’s Chef-in-the-Box demonstration. I immediately thought it’d be a good way to use some of my tomatoes but immediately forgot the quick pickle process right after I asked. Oops.

After some searching online I found a few ideas and modified a few things. I had to remove the sugar and increase amounts as I’m dealing with large volumes of tomatoes here. Seriously.

So here it is… a super simple and quick pickle recipe for tiny tomatoes. It’s easy, yummy, versatiles, and has a bit of a kick!

You’ll need:
1 1/2 c raw apple cider vinegar
1 1/2 c water
8 tsp coarse kosher salt
1 tbsp maple syrup
1 tsp lemon juice
24 oz small tomatoes (cherry, pear, or grape)
1/4 c fresh chopped dill
4 medium thinly sliced garlic cloves
1/2 tsp crushed red pepper flakes

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Wash the tomatoes and remove the stems.

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Combine apple cider vinegar, water, kosher salt, maple syrup, and lemon juice and heat until salt is dissolved. Set aside and let cool for 25 minutes.

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Cut the tomatoes in half and put in a large bowl.

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Add the dill, garlic, red pepper flakes and mix.

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Put the mixture into whatever container you plan to use. This recipe fits perfectly into three mason jars.

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Cover the tomatoes with the cider vinegar mixture and let sit open for a few hours.

Refrigerate for up to three weeks and use however you wish!

Some suggestions for use:
As a side
On top of a salad
On chips or crackers, along with sour cream (would be a great hors d’oeuvre or snack for guests)
Give as a hostess gift

I’ve been meaning to make granola for months and months and months. I’ve seen many more granola recipes pinned on Pinterest lately – I assume partly due to the cooler weather and a desire for us to use our ovens and due to an increase in anything that can be made with pumpkin.

pumpkingranola

This was easy, pumpkiny, and yummy.

What you’ll need:
2 cups rolled oats
1/4 cup uncooked quinoa
1/4 cup flaxseed meal
1/2 cup chopped pecans (or chopped not of your choice)
1/2 cup raisins (or dried berry of your choice)
1/4 cup maple syrup (or raw honey)
1/4 cup (heaping) pumpkin puree
1/2 tsp vanilla extract
pinch or more of:
nutmeg
cinnamon
allspice
cloves
sea salt

Preheat your oven to 325 F.

Line a baking sheet with parchment paper (because that makes making almost everything a million times easier), spread out the oats and the quinoa and toast for 10-15 minutes, stirring it every 5 minutes or so.

In a blow combine the flaxseed, pecans, and raisins. When the oats and quinoa are finished add them to the bowl and toss. Reduce the oven to 300 F.

In a smaller bowl combine the maple syrup, pumpkin, vanilla, and spices. Mix this together and pour it over the dry mixture.

Spread this over the same parchment paper lined baking sheet (because wasting parchment paper is silly) and cook for 35 minutes.

See how simple that is? :)

Have you made your own granola? I can’t believe I’m only just doing it now. Olive really likes it, which is great seeing as there are so many good things crammed in there (oat, quinoa, flax, oh my!).

Oh my goodness. You have to try this.

I’m not too familiar with rhubarb but Tyler really likes it. I had some strawberry rhubarb pie at a wedding a few weeks ago and really enjoyed it so when we received a little bunch of rhubarb in our CSA share this week I thought I’d make a crisp (I haven’t delved into the world of gluten free pies quite yet). Though I’ve never made a crisp before, let alone a gluten and sugar free crisp.

Yesterday at the farmer’s market I bought a second little bunch – I wasn’t sure how much I would need but I thought I could at least make two batches if I had enough..

I started with a recipe I found via Pinterest. It’s from Quaker Oats circa 1990 something. I naturally had to modify quite a few things to make it fit my needs and was very pleased with the results! I confirmed this with Tyler who agreed that he would be happy to eat it again. So that’s a good sign.

You’ll need:
3 cups of chopped rhubarb
2 cups of chopped apples with peels removed (or strawberries.. or whatever)
3 tablespoons cornstarch
1/3 cup agave nectar
1/3 cup maple syrup
1 1/4 cup oats
1/2 cup coconut oil (or butter)
1/3 cup almond flour
1/4 cup maple syrup
1 teaspoon ground cinnamon

Preheat oven to 350.

Roughly chop the rhubarb:
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And the apple (or whatever):
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Combine in a bowl and coat with the cornstarch:
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Add agave & maple and stir to coat until you see little to no dry cornstarch:
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Place mixture in a baking dish (I used a rectangular one, square would probably be better but I don’t have one!):
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In the same bowl (I’m a fan of making as little mess as possible) combine the oats, coconut oil, almond flour, maple syrup, cinnamon, and stir to combine:
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With your hands drop the topping over the rhubarb mixture:
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Bake for 40 minutes… and yum! :)
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This makes 4 big servings… or maybe 6-8 smallish. But I’m a big serving kind of girl. Feel free to top with ice cream, whipped cream, or ice milk!

The whole thing is about 2594 calories – so that’s 432 calories if you divide it into 6 servings. So.. maybe do that. :)

Sound yummy? Why don’t you pin it?! :)

A couple of weeks ago I tried to make a veg burger from a recipe I found on Pinterest. I did a ton of substations, because I usually do, and also to make it gluten and sugar free. The consistency did quite work right for frying into a patty. I put it on lettuce and we ate it sort of roll form. I rolled up the leftovers and lettuce and we ate it for lunch on our road trip to Washington.

While making my meal list last week I thought I would try something similar but modify it to be more friendly for our family. What I came up with is gluten and sugar free, mostly fresh and local, healthy, very easy to make, portable, perfect for summer when don’t want to use your stove or oven, and is about 280 calories per serving.

I’ve called it Sweet Jar Lunch, that is sort for Sweet Potato and Cannellini Bean Layered Lunch Thing in a Mason Jar. This recipe makes four jars.

Sweet Potato & Cannellini Bean Thing:
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Avocado “Spread”:
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Chopped Tomatoes:
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Lettuce Mix:
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Mustard:
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Layers, from top to bottom:
1: Shredded Lettuce Mix, about 2 cups
2: Chopped Tomatoes, I happened to have 5 cherry tomatoes waiting to be used.
3: Avocado “Spread” – 1 avocado, some green onion, 2 small fresh onions, 1 tsp lemon juice, dash of sea salt – all smushed together.
4: 1 Tbsp Mustard (per jar)
5: Sweet Potato & Cannellini Bean Thing – 1 medium baked sweet potato (skin removed), 2 cans cannellini beans (rinsed & drained), 3 Tbsp almond flour, 2 Tbsp honey, 2 Tbsp peanut butter (I would have preferred almond butter but didn’t have enough), a dash of fresh ground black pepper – all mixed and mushed together using a potato masher.

I’m planning to make this every couple of weeks this summer as we do not have air conditioning so the thought of a good meal without the use of the stove or oven is very attractive. Throw a lid on the jar and it’s a perfect meal for a road trip, picnic, or day at the beach!

I’m expecting this to be popular on Pinterest. Because its yummy, fast, easy.. and in a jar. ;) So.. pin it if you please!

I’ve seen photos of overnight oats on Pinterest a few times. I’ve also seen photos of overnight chia puddings and things. And I’ve skimmed those recipes and then without much thought or plan made some the other night after realizing we didn’t have much on hand for the following morning’s breakfast.

As usual I didn’t measure anything. I’ve done this three times so far and while each one was different each one was super super yummy.

Combine in a sealable bowl or jar:
(all of these measurements are complete guesses, just feel it out as you go as far as the texture you’re looking for)

1/2 cup oats
1/3 cup almond milk
1/3 cup heavy cream (I’m eager to use yogurt but I haven’t made any recently)
Splash of maple syrup or other sweetener
1 tablespoon chia seeds
1 tablespoon unsweetened dried coconut
Fruit! (the first time I used handed grapes and diced apples, second time sliced grapes and diced peaches, third time diced peaches and apples)

Mix, cover, refrigerate overnight. Then enjoy in the morning!!! :)

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We had grain free paleo pancakes for breakfast this morning. I referenced a recipe but switched up a few things and I am really happy with the result. Kind of like having pumpkin pie for breakfast!!

What you’ll need:
Two eggs, beaten
1/2 cup of canned or cooked pumpkin
1/2 cup of almond butter
1/2 Tablespoon almond milk
1 teaspoon maple syrup
1/2 teaspoon honey
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of cloves
Pinch of allspice

Combine all ingredients until smooth

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Put about 1/4 cup into a pan with coconut oil or butter and cook a couple of minutes per side. Just wait for the bubbles to stop like “normal” pancakes.

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Enjoy! :)

Everyone seems to be making mug cakes these days. I really never paid much attention since they seem to involve things like gluten and sugar and other bad things.

On a whim and after about two seconds of thought I threw some things into a mug and had myself a yummy mug cake!

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A lump of butter. Possibly two tablespoons (I make my own butter and I typically don’t measure things so…)
Three tablespoons of oat flour
Two teaspoons of baking cocoa
One teaspoon of maple syrup
1/2 teaspoon of honey

Melt the butter in the mug you’re using. Add each ingredient above while stirring with a fork.
Microwave for 1 minute and 15 seconds.

It didn’t rise too much but it’s dense and rich so it was just enough. :)
It bubbled and was still bubbling when I took it out. That left it with a neat honeycomb pattern on top.

Enjoy! :)

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