Bagels

Posted by Michele at 2:25 PM 0 comments

 It's been a long time since I've been to this space, but what an awesome way to come back: BAGELS!

I love a good New York City bagel.  In fact, Rockland Bakery is my favorite place to stop when I'm in the area.  I could eat a dozen of their fresh bagels in a single sitting!  (I won't, but I really want to!).  In fact, when I was pregnant with Michael, all I wanted to do was visit the Bakery and get a bagel off the conveyer belt.  It was a dream come true and totally worth the wait!

As I reembrace homemaking and, perhaps in the near future, homesteading, I decided bagels were something to attempt.  My teenage daughter loves them, my husband loves them, my mother-in-law loves them... Bagels for the win!  Peter says they are the best he's had from around here (a big kudos from a kid who grew up on NY bagels and thinks the only "real" bagels come from around "The City"), my mother-in-law (a Bronx native) loved biting into a fresh one and put in her request for the next batch, and Maya told me they are a 7 on the "Rockland Bakery Scale", which is a like a 15 on a normal 1-10. :)

Mom didn't even wait until they were fully cooled!

Bagels
(makes 1 dozen)

Mix together 2 1/4 cups of warm water (about 110 degrees) with 4 1/2 tsp yeast in a mixing bowl (of a stand mixer if you have it).  Let it sit for 5 minutes.  (Using regular yeast will deliver a chewier, denser bagel; using quick acting yeast makes a fluffier inside.)

Mix together 6 cups bread flour (I use King Arthur 12.7%)  with 1 tbsp sea salt and 1 1/2 tbsp barley malt syrup (I use Sanniti.)  Some recipes you see may show sugar being used.  I strongly suggest investing in some barley malt syrup.  It makes a HUGE difference.  Mix your flour mix in your stand mixture with the dough hook for 2-3 minutes, until all the ingredients are well incorporated.

Remove the dough to a floured bowl or board and hand knead for 5-8 minutes, until well formed.  The dough should return from a touch.  (Be careful to not over knead.)  When this happens, place the dough in a large bowl greased with olive oil and cover.  

Let rest and rise for 90 minutes. With traditional yeast, you will see a rise, but it likely will not double.  With quick yeast, you will see a doubling.  After 90 minutes, press the dough down, then divide into 12, even pieces.  Create a ring (with the traditional hole in the middle) and let the dough rest while you form all 12 pieces and create your water bath.

In a pot, mix together 2 liters of water (Want to make them extra NYC special?  Use water from the Catskills!) and 1/4 cup barley malt syrup.  Bring the water to a boil then lower the temp to keep the boil from rolling.  On my stove, this is around a number 7 or medium-high.  Drop the bagels in the water so that they have room to move (This could be anywhere from 2 to 4.  I use a Le Creuset small dutch, and 3 is really the max.)  Boil for 1 minute on each side, then remove to a rack.  Brush the top and sides with an egg wash created from 1 egg white and 2 tbsp warm water whisked together.  (If you want to do a vegan alternative, you can whisk together 2 tbsp warm water with 2 tbsp of a vegan spread, like Earth Balance.) 

If you want to add toppings, now is the time.  I have done everything seasonings (onion, poppy, sesame, garlic, salt), white sesame, and (minced, dried) onion.  Take a bowl or plate with whatever seasonings you want, then take the freshly boiled and egg-washed bagel and rub the top in it.  

In a preheated, 425 degree oven and on a greased baking sheet, bake your bagels for 12 minutes then rotate the baking pan for another 12 minutes.  Remove the bagels and cool for 20 minutes before cutting into them.  (If you can wait that long!)

some plain and everything bagels

These will sit out fine for about a week.  If they last any longer than that, you can freeze them.

Enjoy!   

Gluten Free Orange Cranberry Scones

Posted by Michele at 11:44 AM 0 comments

My kids lucked out with godparents (or mayb , we've just lucked out with the folks in our lives).  And nothing brings people together like food.  Sarah (Nicholas and Sophia's godmother) makes me think of halumpki (stuffed cabbage), while Terri (Alexander's godmother) makes me think of wine! 😉 When I think of Esteban and Jody (Bobby and Maya), I am reminded of Paraguayan stuffed meat rolls and scones always, always, always remind me of Gary, Barbara (Michael), and their family (their son of whom is Lucas's godfather and their daughter, Ana's godmother).  This quarantine has me missing the people I love and care about, and this morning, I was longing for one of Barbara's hugs and Gary's perfect scones.  Hence...  My first attempt at a gluten free scone!

(And not to leave anyone out... The other godparents also remind me of food: Meg (Maya) and dinner at a favorite gastropub; Eileen (Lucas) and chicken parm; and Clinton (Ana) and lunches with laughter and good times .)

Based loosely off my soda bread recipe, this one made 8 scones.  I don't have a pan, so I cut them by hand.  A note : keep it cold.  Freeze the butter, freeze to chill the scones before baking.  Cold, cold, cold.

Heat your oven to 375°.

In a small bowl, finely cut it grate 1/2 a cup of butter (1 stick), then put it in the freezer while you work on combining your other ingredients.  (Once you get going, this will go fast, so you don't want the down time).

In a mixing bowl , stir together :
2 cups of (GF) AP flour;
1 tbsp of baking powder;
1 tsp of baking soda; and
1 tsp of salt.

In another bowl, whisk together :
1 egg;
1/2 cup of buttermilk;
1 tbsp of orange juice; and
1/2 cup of sugar.

Prepare 1 cup of dried cranberries.

Flour your hands and quickly cut the frozen butter into your flour mixture before adding in the liquids and quickly mixing together.  Hand in your cranberries and roll onto a floured cutting board, forming the dough into a rectangular pyramid.

Using a floured knife, slice into 8 pieces and place on a greased baking sheet.  Put into the freezer while you prepare the remaining ingredients.  (For what it's worth, Peter and I danced in the rain for a few minutes too... Strictly for extra freezing time!  ♥ 💃🕺)

Melt 1/4 cup (1 stick of butter) and combine with 2 tbsp of orange juice.  Measure out 1/4 cup of demerera sugar.

Reserve 1/3 of the liquid and 2 tbsp of the sugar.  This will coat your scones prior to cooking.

Over medium heat (in a cast iron pan), add the remaining butter /juice and sugar.  Bring to a rapid boil and simmer until thickened but not candied, about 2 to 3 minutes.  Remove from heat.

Remove the scones from the freezer and brush with the reserved butter/juice.  Sprinkle with the set aside sugar.

Bake for 30 minutes .  They will be lightly browned and the sugar will glisten on the top.  Cool for 10 minutes and drizzle with the orange caramel sauce.

Gluten Free Irish Soda Bread

Posted by Michele at 10:51 AM 0 comments

Nothing says Happy Saint Patrick's Day (or Happy St. Brigid's Day... or Happy St. Clare's Day... or, well, any day really!) like Irish Soda Bread (or, as it was known in my house, "bread").  Whether you make it as a bread to accompany dinner and go sans fruit or you make it the traditional way with dried fruit galore, there is nothing better than a slice of warm soda bread topped with a melting pat of butter... Yum!

Heat your oven to 375.

In a large bowl, mix together:
4 cups Gluten Free Flour (if you aren't GF, feel free to use regular All Purpose... My favorite GF is the Wegman's blend of AP.  It works like a dream.)
1 cup of sugar
2 tsp of baking powder
1 tsp of baking soda
1 tsp of salt
2 cups of dried fruit (raisins, cranberries, dates, currants.... whatever makes you happy!)

Let your flour mixture sit while you heat and melt
1/2 cup (1 full stick) of butter
Let the butter cool but still remain warm.

Put a whole in the flour mixture and pour in
2 cups of buttermilk
2 eggs
the melted butter from above
Use a spatula or wooden spoon to mix until sticky.   (At this point, because I rarely measure and sometimes add too much buttermilk- as if that is possible- I sprinkle in enough flour until the mixture is tacky.  It should be able to be taken out in large spoonfuls and make a pile on the cookie sheet, so not runny, but it can't be too stiff or "bread like" or it will cook up dry.)

This recipe allows me to make 2 rectangular piles and 2 circular piles, but you can make one big loaf or a bunch of small ones.  It's to you.  Pile the batter on a greased cookie sheet (it will spread out so keep that in mind if you are putting more than one loaf on a pan).

Bake at 375 for half an hour, then turn the heat off and let it sit for another 5 minutes before removing.  Cool on wax paper until you can slice and pick up a piece without burning your fingers, then lather on the butter and enjoy!

Peanut Butter Cantaloupe Muffins

Posted by Michele at 3:11 PM 0 comments

This recipe was created by Bobby and I as a homeschool science class.  What better way to learn science and math than by creating and cooking different recipes!!

Preheat your oven to 325 degrees.

 First, make a cantaloupe puree by filling the blender about 2/3 way full with cantaloupe pieces.  We added a dash of water and then hit puree until it was liquid.  It will make approximately 2 cups of cantaloupe puree.

Mix the following together:
3 eggs
2/3 cup full fat Greek yogurt
1/2 cup coconut oil (at room temp/solid)
1 tbsp. vanilla

When that is blended well, add:
1 cup brown sugar
1 cup granulated sugar

Finally, add
2/3 cup (freshly made) crunchy peanut butter.  (We use fresh PB from our local Farmer's Market.)

In a different bowl, mix together:
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1tsp baking powder
1 tsp cinnamon

Alternate adding the flour with the cantaloupe to the sugar mixture, starting and ending with flour.  Then, set up your muffin tins with liners and pop those bad boys in the oven!

Bobby getting the muffin tins ready

This recipe made 36 muffins.  We topped half of them with a cinnamon sugar mixture and half with a pinch of Michele's Pumpkin Spice Granola for a taste of early fall! 

The muffins baked in a 325 degree oven for 25 minutes.  I'm happy to report they are moist and delicious!  A hint of peanut butter and that crisp sweetness of cantaloupe.  A definite success!!

Herbed Green Beans and Baby Potatoes

Posted by Michele at 9:02 PM 0 comments

Preheat oven to 350.
Put a large piece of aluminum foil on a cookie sheet.

In a large bowl, mix 12oz baby red potatoes, diced, skin on; approx. 60 green beans, ends snapped off; 1/2 cup slivered almonds; 2 tbsp. olive oil, and 1tbsp dried dill. 

Mix well to coat and place, singly, on the cookie sheet.  Top with another sheet of foil, crimping the edges.  Roast for 30 minutes or until done.

Makes 2-3 entrees or double that as a side dish. 
For 3 entrees, approx. 300 calories each serving.

Fermented Triple Berry Smoothie

Posted by Michele at 11:28 AM 0 comments

I modified this recipe from Craving4More for a smoothie.  I only modified it slightly, so the real credit goes to C4M for creating it and, I have to admit, I was less than impressed when I read it but it's actually really good.  And that's not just me saying it!

Toss, in the following order, into the blender:
1 banana, 1 cup frozen mixed berries, 1/4 cup RAW FERMENTED kraut (not what you buy canned and shredded, but actual raw... it looks almost like a paste), 1/2 cup unsweetened cashew milk, 1 cup TROP50 OJ, and 1tsp raw honey.

Blend it until smooth (our non-awesome blender took about 60 seconds).  Drink ASAP.

The entire recipe has about 340 calories.

But here is what the peanut gallery has to say about it...

Oh... wait... they can't talk.  They're too busy drinking!

Vegan Southern Biscuits

Posted by Michele at 9:30 AM 0 comments

This recipe was born because I couldn't find any shortening in the cabinet and Peter kept harassing me to use coconut oil instead...



Mix together 1 cup A.P. whole wheat flour, 1 cup A.P. bread flour,1/8 cup (white) sugar,  1/4 cup baking powder, 1 tsp baking soda, and 1 tsp salt.

Maya, my little sous chef, stirring together dry ingredients.

Cut in 4 tbsp. coconut butter/oil.  (I used 2 tbsp. Spectrum Coconut Oil (shelf stable) and 2 tbsp. Earth Balance Coconut Spread, which is a cold blend).  (I cut in with my fingers.)

Stir in 1 cup Non-dairy Probiotic Drink  (you could use a non-dairy buttermilk here.  I used Graindrops Original, a vegan/GF probiotic beverage.)

Mix together with a wooden spoon until sticky.  Turn out on a board with 1/3 cup flour and knead until flat.  Using a 3" biscuit cutter, you can make about a dozen thin biscuits or a half dozen traditional biscuits.  Place on a lightly greased cookie sheet and bake at 450 for 15-20 minutes. 

Mini Me with her coffee waiting for the biscuits to cook.

(I use a small oven and it took 17.)

The whole wheat flour gives them a nutty taste which I kind of like, and the coconut butter lends to a sweet, flaky texture.  All in all, a success!!!

Quick Black Raspberry Jam

Posted by Michele at 5:48 PM 0 comments

We picked up some black raspberries at the market today, so I turned them into an accompaniment for dinner tonight...and breakfast tomorrow!

Over medium-high heat, I combined 1 pint black raspberries  (washed) and cook until bubbly, mashing with a potato masher and stirring well.  I sprinkled in 2 tbsp. sugar  (we didn't want the jam too sweet) and cooked for 5 more minutes before adding 1tbsp corn starch.  I immediately removed from heat and began to \whisk vigorously for 2 minutes before canning it.  (No hot water, just the hot jam in the clean glass jar and putting it in fridge.  It only made 1 jar so I don't want to preserve it long term.)  By the time I went back to get it for dinner tonight, it was fully sealed and popped when opened.)

http://ourhappynuthouse.com/wp-content/uploads/2010/10/Black-Raspberry-Apple-Spread-400x306.jpg

Brussel Sprouts with Bacon and Apples

Posted by Michele at 5:41 PM 0 comments

Cut 5 pieces of thick bacon in half and then julienne.  Toss in a pan over medium heat (once hot) and cook for 5 minutes.  DO NOT DRAIN.  Add in 1.5 apples, julienned and 1 small red onion, diced.  Cook for 5 minutes.  Add in 1 lb brussel sprouts, cut in half.  Cover and cook for 15-20 minutes, or until dark green and soft. 

As if I'll have enough left over after dinner to eat cold...

Delicious hot or cold!

Watermelon Salad

Posted by Michele at 5:38 PM 0 comments

Toss together 2 cups cubed watermelon, 1 cup cubed cucumbers, and 1/2 cub crumbled feta (up to 3/4 cup to taste).  Sprinkle with tricolored pepper.  Serve cold.

It's on the menu for dinner tonight!

Vegan Truffles

Posted by Michele at 4:34 PM 0 comments

Melt 4oz 100% dark chocolate and 1tbsp coconut butter/oil.

In a stand mixer, mix together 1 very ripe avocado, 1 ripe banana, 1tsp vanilla, 1tbsp maple syrup, melted chocolate (from step 1), and 1/6 cup coconut flour.

When well mixed, place in the fridge for 30 minutes to set. 

Create a mixture of 1/4 cup dark cocoa powder and 1/4 cup sugar x10/powdered sugar.

Roll out balls (this recipe makes about 18-20 balls) and roll them in the chocolate sugar.  Place on a parchment paper lined plate and put back in the fridge to completely set.  Eat alone or dip in a fruit puree.  (We liked using some leftover black raspberry puree.... yum!)

http://www.newagemag.com/creative/c16a.jpg

Chocolate Avocado Pudding

Posted by Michele at 12:15 PM 0 comments

I have tried making this several times (including this morning) using recipes in magazines and books and.... blech.  It's never tasted good.  And, if I think that? The kids are beating me to the trash can.  So, I decided to give in and just stand at the blender until I got something passable and, instead, I came up with this.  Pudding everyday?  Don't mind it I do...

In a blender (one that is high powered enough to chop ice- you'll need it for the dates), add the following, in this order:

1 medium, very ripe advocado
3 dates
2/3 cup unsweetened coconut milk (I used So Delicious... you could also use unsweetened almond milk)
4 tbsp unsweetened cocoa powder

Blend until smooth, about 5 minutes, then add:

1 scoop chocolate whey powder (or chocolate hemp powder if you can find it)
1 tbsp simple syrup (or liquid cane sugar)
3 tbsp **lightly sweetened** chocolate hazelnut spread (Make your own (I have a recipe here) or I HIGHLY recommend Jason's brand.  If you use Nutella or something similar, then do not add the simple syrup and add only 2 tbsp)
1/2 tsp vanilla
enough (coconut) milk (I estimated 1/3 cup) to give you the texture you want

Blend until smooth, about 2-3 minutes.

Because who can choose only one fruit...

Put in a bowl and top with your favorite fruit.  Since we are all different around here, I put blackberries on mine, raspberries on Peter's, strawberries on Bobby's, and blueberries on Maya's.... Michael will just get some of the plain. :)

Pumped full of protein and good fat, this is an amazing dessert (or breakfast... just saying...)

Chocolate Hazelnut Spread

Posted by Michele at 11:54 AM 0 comments

Oh unhealthy goodness, thy name is Nutella. Since Bobby has an addiction to "brown sandwiches", this recipe (which I crafted last night) has been months (years??????) in the making. It has only 3 ingredients, is gluten free and vegan, and is delicious. Definitely make it in small batches, since there are no preservatives, and keep it in the fridge.

Remove the pits from 10 dates and place them in enough hot water to cover. Let them rest for 15 minutes. Remove the water and use your fingers to "peel" the rough skin from the dates. Place them in a food processor and process on low for a minute. Add 1/4 cup ground hazelnuts/hazelnut meal and 1 tbsp plus 1 (or up to 2, to taste) tsp unsweetened dark cocoa powder. Pulse to mix well and scrape the sides. Process on high for 3-5 minutes.

http://img4-3.myrecipes.timeinc.net/i/recipes/su/12/11/hazelnut-chocolate-spread-su-l.jpg

This recipe makes about 8 tablespoons of spread and, at 40 calories a pop, this has half the calories of Nutella and none of the junk. This, kids, may actually be a healthy breakfast spread for your toast!

I may just be Bobby's favorite mom after this.

Review: Purely Elizabeth Chocolate Chip Cookie Mix

Posted by Michele at 4:18 PM 0 comments

Back when we were pretty much gluten free/dairy free to see if that diet would help Bobby, we stocked up on a variety of different items and brands.  While we didnt care for the Purely Elizabeth pancake/waffle mix at all, and the oatmeal cookies were more of a success with people outside our household, I decided today to try the box of chocolate chip cookie mix.  Gluten free and vegan, I thought I'd compare it to my own recipe.  I love mine waaayyy more, but these cookies weren't bad.

I followed the directions (1/2c oil, 1/4c applesauce, 1tbsp vanilla) and baked them at 350 for 12 minutes.  After cooling for 1 minute, I put them on wax paper to cool.

Because I'm me, I snuck a bite before they were cool and, honestly, I think the just-hot-enough-but-not-mouth-burning cookie tasted better than the cooled one, which had more of an earthy taste and less of the sweet, cookie taste you think of when you think chocolate chip cookie. 

In general, they weren't overly sweet and with their ingredients (millet and almond and garbanzo bean flours, and chia seeds), they are treats you can feel good about eating.  But if I wanted a chocolate chip cookie, I'd probably cook up a batch of my own.  If I just wanted a lightly sweet cookie that had the texture of an oatmeal cookie but the hint of chocolate chip, I'd bake these up again.  They are definitely something to share with the GF, vegan crowd in my life.

B+

(I was not compensated for this review, nor did I recieve any free products of any sort in return for this review.)

Peppermint Mocha

Posted by Michele at 8:05 AM 0 comments

While I was lamenting a $5 coffee habit, my husband suggested making my own peppermint mocha, which I did, and it's dairy free!  The only thing it is missing is the froth and froam, which is a casualty of the non-dairy milk, but the taste- it's spot on!

Peppermint Mocha
(makes 4 servings @ 85cal each)

Make 6 cups of coffee in your pot.  Once it has finished, break up 1 peppermint candy stick and toss it in to melt.

While the coffee is making, heat 2 cups non-dairy milk (I used vanilla flaxseed milk and it is AWESOME).  Whisk it as it is heating to keep it from scorching.  Pour in the coffee (once the peppermint has melted) and continue to whisk. 

Whisk is 2 tbsp hot cocoa powder (I used Ghirardelli Double Chocolate) and 4 sugar cubes (or 4tsp if you dont have cubes).

Pour the mixture back into your coffee pot to keep it warm as you nurse a mug on warm mornings.  You can also chill it and then heat it back up for up to a day (otherwise, it gets that day-old-coffee taste).

This might just be my new go-to on these cold mornings ahead!

My first of several cups...

Vegan, Gluten Free Goldfish Crackers

Posted by Michele at 2:33 PM 0 comments

A huge shout out of thanks to Chef Chloe, who originally crafted the vegan version of this recipe.  I make my own version of gluten free all purpose flour, but you could use one of the ready made versions.  Bob's Red Mill makes one that I've heard is good; I've also heard that the King Arthur's version works well.  Or, you can make your own!  (I have a lot of GF flours to work with, so mine is quite a 'whole grain' version, LOL)

The texture is not like a Pepperidge Farm Goldfish Cracker; it has more of a crumbly texture.  That being said, and even though the taste isn't perfect, Peter and I couldnt stop eating them.  (The kids?  They havent fallen in love with them like we have, but it's just one batch, so I'll keep working on it!).  From a shape standpoint, mine look more like spades, thanks to my little cookie cutters.

Vegan, Gluten Free "Goldfish" Crackers

In a food processor, mix together:
1 cup gluten free flour, tbsp nutritional yeast flakes (I use KAL), 4 shakes of minced onion (I'm guessing 1tbsp???), 1/4tsp garlic powder, 1/8tsp tumeric, 1tsp salt, 1/2tsp black pepper.

Pulse in, until crumbly:
5tbsp vegan butter (I use soy-free Earth Balance)

Add in:
3tbsp cold water

Pulse until dough forms.  Put the dough in the center of wax paper and use your hand to flatten it to an eighth of an inch or so. Cut out the shakes and place on a greased baking sheet.  Bake at 375 for 9 minutes.  You dont want the crackers to brown; they will be a light orange and have a sweet, buttery, cheesy, nutty flavor.