Sunday, December 18, 2011


I love biscotti! 

To me, homemade biscotti is the best! You can make it any way you like and it makes a great gift! Not only can you customize it for your gift recipient, but it stays good for a long time. I love getting baked goods over the holidays, but how can you ever eat them all before they go bad? Biscotti is great, because it will still taste great for weeks after you give it as a gift. No need to rush eating it...but you can if you want to!

 Makes approx. 24 Biscotti

1 C. Sugar
1/2 Stick Butter, Softened
4 Eggs
1 Tsp. Vanilla
1/4 Tsp. Salt
4 C. Flour, Plus a Little Extra for Your Hands
2 Tsp. Baking Powder
1/4 C. Liquor (We happen to have a bottle of whiskey left over from one of my mom's amazing whiskey cakes, so that's what I use.)
1/4 Tsp. Cinnamon
1/4 Tsp. Granulated Orange Peel, or Fresh Very Finely Grated Orange Zest (Optional)

Any other additions that you like! I usually use one of, or a mixture of the following:
1/2 C. Chopped Almonds, Hazelnuts, Pistachios, or any other nut that you like, 2 Tsp. Anise Seed, 1/2 C. Chocolate Chips, 1/2 C. Chopped Dried Fruit
Optional: Dark, Semi-Sweet, or White Chocolate for "Dipping" Biscotti

Heat your oven to 350 and grease and flour or line a large cookie sheet with parchment paper. Using a mixer (use the paddle attachment if you have a stand mixer), blend together the butter and sugar. It won't really cream, since the ratio of butter to sugar is low, but it should be really well mixed. Add in the eggs and vanilla and beat until light and smooth. Next add in the salt, cinnamon, orange peel, liquor, baking powder and 3 cups of flour. Mix until combined. Add in the additions (ex. chocolate chips, nuts, etc.), along with the last cup of flour. Mix on low until combined.  The dough should be very, very thick. Scrape down the bowl with a spatula and divide the dough in two. 

Flour your hands and form half of the dough into a tube, about the length of the cookie sheet. Lay the tube of dough onto 1/2 of the cookie sheet and flatten it down until it is approximately 1/2 an inch thick. Repeat with the second half of the dough, laying it on the second half of the cookie sheet. Place the cookie sheet on the middle rack of the oven and bake until golden brown. Remove each loaf from the cookie sheet and allow it to cool for about 5 minutes. 

Using a serrated bread knife, cut the loaf on the diagonal, cutting each piece of biscotti about 1/2 to 3/4 of an inch thick. Place each piece of biscotti back onto the cookie sheet on its side. Return the biscotti back to the oven and bake until the bottom side is golden brown, approximately 10 minutes.
Flip the biscotti over and repeat on the second side. Remove from the cookie sheet and allow to cool.

Looks like somebody needs a new cooling rack...
If you're not going to dip your biscotti, then you're done! Brew a fresh, hot cuppa coffee and dig in! If you'd like to dip the biscotti, then read on...

Place a wax or parchment paper lined cookie sheet into the freezer while the biscotti is cooling. Wait to dip the biscotti until they are completely cooled. 
I would like to pretend that I'm extravagant enough to by enough chocolate to actually dip the biscotti, but I'm not. Instead, I just use a spoon to "paint" on the chocolate.  

Use a double boiler or a microwave to melt the chocolate until it is smooth and thin. Remove the cookie sheet from the freezer and place it on the counter top, close to where you will be "dipping" the biscotti. Spoon about 1 tsp. of chocolate onto one side of the biscotti . Using the back of the spoon, spread into a thick layer over 1/2 of the first side. Repeat on the second side, then use the spoon to spread the extra onto the top and bottom of the biscotti, adding additional chocolate if needed. Place onto the chilled cookie sheet. Repeat for as many biscotti as you like. Place the cookie sheet of biscotti back into the freezer for about 10 minutes, or until the chocolate has hardened. If you'd like to make the biscotti extra pretty, melt a small amount of white chocolate and use a small spoon to drizzle the white chocolate over the chilled biscotti. Return the biscotti back to the freezer for another 10 minutes. Flip over and repeat. Remove from the freezer and store at room temperature. 

Thursday, December 15, 2011

And the Winners Are...

Congrats to Diane, from the pool of original followers, and to Lisa, from the pool of new comers and those of you who were kind enough to share my link! Thanks to all of you! I say there should be another giveaway when I reach 50 followers on Facebook. Hooray!

Sunday, December 4, 2011

Quote of the Week 12/04/11

From the Hitchhiker's Guide to the Galaxy:

There is an art... or rather, a knack to flying. The knack lies in learning how to throw yourself at the ground and miss.

-Douglas Adams 

Friday, December 2, 2011

Lemon Ginger Tea, AKA Heal My Honey Tea

I don't really like ginger, but my husband, Jeremy, LOVES it! Despite my dislike of ginger, I am more that happy to admit its amazing healing powers. Here's a tea that I make for my honey when he's comin' down with something. Hopefully it can cure you too! P.S. He also likes to drink this tea when he's not sick, and I'm guessing that you might too!

Makes 2 Big Cups

2 Tbsp. Chopped Ginger 
Juice of 1/2 a Large Lemon
1 Tbsp. Honey or Agave Nectar
3 C. Water

Combine all ingredients in a small pan over high heat. Bring to a boil. Boil for 1 minute then turn off the burner. Allow the tea to steep for 5 minutes.  pour through a strainer directly into a cup or tea pot.

P.S. Try tossing in some vodka if you're feeling spunky!

Sunday, November 27, 2011

Preparing Asparagus

Ever notice that fresh asparagus can be a little woody? It's hard to know exactly where to cut each stalk. If you cut too far up, you're wasting precious, delicious, usable asparagus, but if you cut too far down you are likely to find a nice bite of too much fiber in your dish, then later in your napkin. To avoid the problem of not knowing where to cut, just snap the son of a gun! Take the root side in one hand and the tip side in the other (midway down the stalk), and snap downwards, as you would when preparing fresh beans. The breaking point will be where the woody part ends and the tender part begins.

Also, if you're using frozen asparagus in a recipe that calls for it to be cut into pieces, cut it while it's frozen. That way it stays firm and doesn't smush apart when you bring the knife down on it.  You can also snap it into pieces of a desired length using your hands while it's frozen.

Pasta con i Fagioli della Soia e Asparago

 Pasta with Soy Beans and Asparagus
P.S. I used mostly yellow tomatoes that were left over from my garden, 
so your pasta dish will come out looking redder.

Personally, I don't really like thick, sweet marinara sauce most of the time. I prefer the light and tangy sauce made by combining fresh tomatoes, garlic and basil. The lightness of the sauce below really lets all of the flavors shine through, the pesto adds a creaminess and the edamame adds a nice nutty flavor. As a side note, cooking veggies in olive oil with lemon, pepper flakes and a little bit of salt, as below, makes a really great side dish.  Buon appetito!

Serves 3

10 Roma Tomatoes, Roughly Chopped
4 Tbsp. Pesto (I'll try and post a recipe for some pesto soon!)
3 Tbsp. Olive Oil
1 Small Handful (about 12) Pitted Mediterranean or Kalamata Olives, Roughly Chopped
1 Bag Frozen or 1 Bunch Fresh Asparagus Chopped into 1" Lengths (see this tip on preparing fresh & frozen asparagus)
1 Bag Frozen, Shelled Edamame,
1/2 Tsp. Pepper Flakes
Juice of 1/2 of a Lemon
1/2 Box of Penne, Farfalle (Bow Tie), or Fusilli Pasta ***for a gluten free option, be sure to use pasta marked gluten free.
Salt to Taste
Water for boiling

Heat 2 Tbsp. of olive oil in a deep sided frying pan over medium heat. Add in the tomatoes and pesto and stir until mixed well. Reduce the heat to medium-low and cover. In a separate frying pan, heat one tbsp. of olive oil over medium-high heat. Thaw the edamame and asparagus (if using frozen) then toss into the pan along with the pepper flakes and lemon. Cooking the veggies over medium-high heat allows them to caramelize a little, which adds great flavor to the dish. Once a bit caramelized (browned in spots) add the veggies to the tomato sauce, along with the olives. Stir well, taste, and add salt, if needed. Cover again. Reduce the heat to low and allow the sauce to simmer and reduce. While the sauce is simmering, fill a medium sauce pan half way full with water. Cover and bring to a boil. Add in pasta and boil until al dente. Drain the pasta and toss it with the sauce. If your pan is big enough, add the pasta to the sauce and toss in the frying pan, otherwise, return the drained pasta to the sauce pan and pour the sauce over it, tossing in the sauce pan. Buon lavoro! Mangiamo!

Saturday, November 26, 2011

Quote of the Week 11/26/11

Om is the sound of the Universe singing!

Saturday, November 19, 2011

Dreams can Come True!

Hi Everyone! My friend is trying to win a scholarship for Yoga Teacher Training in Guatemala! Please help her by watching her video, "Liking" it and commenting! The video can be found HERE. Thanks!!!

Friday, November 18, 2011

Quote of the Week- 11/18/11

Here's to embarking on a new project! Quote of the week! (Which hopefully won't turn into quote of the month, or quarter for that matter)
This blog has yet to show the Yoga aspect of the Yum, Yarn and Yoga. I'm hoping that the Quote of the Week can be an inspiration for people to practice yoga on and off of the mat!

This first quote is from Peace Pilgrim, who walked across America, with little more than clothing, a toothbrush, comb and pen, to spread the message of peace. I highly recommend reading the book about her life. An online copy of the book is available at, or a free copy can be requested at the below address, although I'm sure a donation would be appreciated.

Friends of Peace Pilgrim
PO Box 2207
Shelton, CT 06484
tel. (203) 926-1581

"If only you could see the whole picture, if you knew the whole story, you would realize that no problem ever comes to you that does not have a purpose in your life, that cannot contribute to your inner growth. When you perceive this, you will recognize that problems are opportunities in disguise. If you did not face problems, you would just drift through life. It is through solving problems in accordance with the highest light we have that inner growth is attained."

Peace Pilgrim: Her Life and Works in Her Own Words - Pg. 9-10

Thursday, November 17, 2011

Give it Away, Give it Away, Give it Away Now!

It's my first give away! Anyone who "Likes" this page on Facebook or signs up to follow it on blogger between now and December 15 will be entered into a drawing for an eye pillow and 2 crocheted produce bags or a flower head wrap, all made by me! Also, to say thanks for supporting my lil 'ol' blog to all of you who have already signed up, I'll be doing a separate drawing for the same goodies! Pass the word along and cross your fingies!

Friday, November 11, 2011

Vegetarian Tortilla Soup

Spicy and Savory. A Perfect Way to Spice up a Cold Night.

Serves 4


1 Small Onion, Diced
1 Poblano, Diced
1 Clove Garlic, Finely Diced
1 Tbsp. Olive Oil
1 Can Tomatoes With Green Chile (Like Rotel)
2 Medium or 1 Large Zucchini, Chopped
1 Can Pinto Beans, Rinsed and Drained
1/2 Tsp. Chipotle Powder
1/2 Tsp. Chili Powder
3 C. Water
Salt to Taste (Approx. 1 Tsp.)
Crushed Tortilla Chips, Grated Cheese* and Sliced Avocado for Topping
*Leave the cheese off to make the soup vegan
*If you are on a gluten free diet, check your cheese label(especially on shredded cheese) to ensure that no wheat products have been used

Combine olive oil, poblano, onion and garlic in a large saucepan over medium heat. Saute until onions are translucent. Toss in the chili & chipotle powders and continue to saute for 1 more minute, stirring frequently to ensure that the spices don't burn. Add zucchini and saute for another 2 minutes, still stirring often. Add tomatoes, beans, and water and bring to a boil. Reduce heat and simmer until zucchini is tender, about 30 minutes. Dish into bowls and top with crushed tortilla chips, cheese and avocado. Enjoy the warmth!

White Sauce for Tacos

This sauce is perfect in burritos and on tacos. If you're not vegetarian, give it a try on fish tacos. Muy Perfecto!


1/4 C. Sour Cream (Check the label, if you're on a gluten free diet!)
2 Tbsp. Mayonnaise
1 Tbsp. Finely Diced Cilantro
Juice of 1 Lime or 1/2 Lemon
Salt to Taste, if Needed

Combine all ingredients in a small bowl and mix well. Add salt if needed.

Black Bean Tacos

 Perfect for a fast and easy dinner!

Serves 4


8 Warmed Corn Tortillas
Shredded Cabbage
Diced Tomatoes
Chopped Green Onion
Shredded Cheese

Put everything out in bowls and let everyone go to town making their own tacos.   Ole'!

Un-Refried Beans

Serves 4


2 Cans Black or Pinto Beans, Rinsed & Drained
2 Tbsp. Salsa
Juice of 1 Lemon
1/2 Tsp. Mexican Seasoning
Salt to Taste (Approx. 1 Tsp.)

Combine all ingredients in a food processor, blender, or as favorite, a Magic Bullet. Blend until relatively smooth.

Green and Red Salsa

 My Version of Salsa Verde, With a Red Pepper Added for Taste and Color.

10 Green Chiles, Roasted, Peeled, Seeded and Stemmed
1/2 Lb. Tomatillos, Husked and Roasted
1 Large Red Bell Pepper, Roasted, Peeled, Seeded and Stemmed
4 Green Onions (Roots Removed...duh), Chopped
1/3 C. Cilantro Leaves (That's a packed 1/3 C., not a fluffy one.)
Juice of 1 to 2 Lemons
Salt to Taste (Approx. 1 Tsp.)

To roast the red pepper and chiles, place them in the oven close to the broiler and broil on high until the skin is charred and pulling away from the pepper, or place them on the grill over over a high flame. Turn until charred on all sides. Be sure to check them often, as they can roast pretty quickly. Put the roasted peppers in a lidded container to sweat for at least 10 minutes. To roast the tomatillos, I just put them on a lower rack while the chiles are roasting in the oven. If you're roasting the peppers on the grill, you can wrap the tomatillos in an enclosed pocket of foil and roast them to the side of the high flame.

Salsa: Combine all ingredients in a food processor or blender and process until smooth. Give it a taste and add more salt and lemon if needed. Puree for an extra 15 seconds if you add more salt or lemon.

Tuesday, November 8, 2011

Homemade Hot Cocoa with Fresh Whipped Cream for Two

 Hot Cocoa...Homemade Whipped Cream...Need I Say More?

Hot Cocoa:
Makes 2 Big Mugs


2 1/2 C. Milk (Anything from Skim to Whole will work just fine)
1/4 C. Cocoa Powder
1/4 C. Sugar
A Dash of Cinnamon

Combine ingredients in a medium saucepan over medium low heat. Stir often and heat slowly to ensure that the milk doesn't get scorched. Stir well and make sure that all of the clumps of cocoa powder have dissipated and that the sugar is dissolved. Once the cocoa is thoroughly heated pour it into mugs leaving about 1/2" of headspace for the whipped cream. Top with as much whipped cream as will fit and sprinkle with cinnamon or cocoa powder.

Whipped Cream:
Makes a pretty big batch, but c' know you'll find a way to use it up.

8 oz. Container of Heavy Cream
1 to 2 Tbsp. of Powdered Sugar (See Tip for How to Make!)
1 Small Pinch of Salt
1/2 Tsp. Vanilla

Combine ingredients in mixing bowl and mix on high (using the whisk attachment if you have one). Continue to beat until soft peaks form. Be careful not to over mix or you could end up with butter! Remove the whisk attachment or beaters and lick clean. Store left over whipped cream in the refrigerator and re-whip if the leftovers go flat.

How to Make Powdered Sugar

Powdered sugar just isn't something that I keep on hand, but regular sugar is! In addition to the fact that I don't really use it that often, I don't keep powdered sugar on hand because I don't trust it. If you are vegan or vegetarian, you may like to know that some sugars are filtered through bone char as part of the bleaching process. Additionally, powered sugar can have corn starch or tapioca starch added, which is fine, I guess, but not necessary to me. When I make powdered sugar, I like to used turbinado sugar or other unrefined or unbleached sugars (which is what I have in the house anyway). As a sugar in general I think that raw has a more complex flavor and just tastes better to me. 

To make powdered sugar, all you need to do is is toss some (at lease 1/4 c.) in a blender, or my personal favorite, a magic bullet. Blend on high stopping every 15 seconds or so to give the sugar a shake, mixing it up. Process until very fine and powdery. Tah-Dah! Super easy.

Sunday, November 6, 2011

Page Recommendations

If you like my page, check out my friends' pages. 

Fig and Walnut has great recipes for both food and drinks and was created by my lovely Australian cousin, Lani. I can tell you from experience that she is an amazing cook!

Gluten Free Gluttony, started by my friend Michelle, is a great resource for those of you on gluten free diets. She has product trials and recommendations and tips on living a gluten free life.


Saturday, November 5, 2011

Crochet Produce Bag

 Who needs plastic produce bags, when you've got your very own homemade bag!

It may look little...but it can really hold a lot! What's that in my bag you ask? Well let me tell you.
3 Grapefruits
3 Cuties
and a Tangelo

Better yet, you're bound to get compliments as bountiful as the produce you're purchasing.

Click here for the Printable Pattern

You'll need 1 crochet hook, size I(9), and a skein of cotton yarn. I like to use Lily Sugar N' Cream. Wait for a coupon or a sale from your local craft store, then stock up!


Chain 13

  Single crochet(sc) to the second to last chain(ch). Sc 3 in the last chain. Do not turn (when you turn the piece in regular crochet, you flip it over and crochet back in the opposite direction), instead, turn the piece upside down and single crochet in the underside of your original chain. Sc 3 in the last stitch. Instead of crocheting back and forth like normal, you will be crocheting in a counter clockwise oval.

 Continue to sc around the piece 2 more times, crocheting 3 sc in the stitch at the end of the row on each side. After the last round is complete, slip stitch(sl) into the next stitch.

Ch 3, skip a stitch, and sc into the next stitch. Repeat all the way around.

 Double Crochet into the next loop (this is the first loop of the round you just completed). Ch 3 then sc into the next loop. Repeat all the way around: Ch 3 then sc in the next loop.

You will double crochet into the first loop of the round you just completed each time you begin a new round. Continue to ch 3 then to sc into each loop for each round.

 Continue around until you have reached just below the desired height of your bag (you will add 2 rows of single crochet. Plus, don't forget the bag will sttrrreeetttcchh). I like to keep it at about 15-16 rounds.
 Sl into the next stitch, then ch 1. Sc 2 into the next loop then sc 1 into the stitch just after the loop. Repeat Around: Sc 2 into the next loop then sc 1 into the stitch just after the loop.
Sl into the first stitch of the round when you come back to it, then ch 1. Sc all the way around.

Flatten the bag out, so that it's lined up with the length of the bottom oval (like above photo). Find the middle stitch on top row of single crochets on the side of the bag that you're crocheting on (just approximate it by eyeballing it). The base of the handle will be 12 single crochets, so count 6 stitches from the center stitch towards the right to find out where the handle will begin. It may not be exactly where your hook is. If it's not, then just slip stitch over to where the handle should begin.
At the starting place for the handle, ch 1, then sc 12 across.  Ch 1 and turn (now you're crocheting back and forth, instead of in an oval). 
Sc 2 together, sc 8 across, sc 2 together. Ch 1 and turn.
Sc 2 together, sc 6 across, sc 2 together. Ch 1 and turn.
Sc 2 together, sc 4 across, sc 2 together. Ch 1 and turn. .
Sc 2 across, sc 2 together, sc 2 across. Ch 1 and turn.
Sc across, ch 1 and turn. Repeat 19 more times.
Sc 2 across, sc 2 into next stitch, sc 2 across. Ch 1 and turn.
Sc 2 into first stitch, sc across, sc 2 into last stitch. Ch 1 and turn. Repeat 2 more times.
(sorry I don't have pictures for the handle!)

To find the center for where to attach the second handle, count the number of stitches from where the first handle attaches around to where it ends (there should be somewhere around 40 stitches). Divide the number by 2 and that will give you the number of stitches to count from one side of the handle towards the other side to get you to the center. Turn the bag inside out and match the center of the handle with the center that you just found. Your hook will be facing the wrong way, so flip it around the right way and put it back through the loops. Crochet the handle to the bag, matching the stitches of the handle up with the stitches on the bag as you go. After crocheting across, hold up your bag to ensure that the handle is centered. If not, pull out the stitches, recenter and crochet it on again. Tie off and work the tail into your work (I like to weave it in to where I crocheted the handle on, making little knots as I go for added reinforcement). 

You're done! Turn the bag right side out and go shoppin', or, if you're feeling really fancy, embellish your bag with a cute flower.

Apple Crisp

Hooray for fall apples!!!

Serves 6


8 Medium Apples, Peeled, Cored and Sliced (Use a tart variety. Pink Lady is my favorite, but Granny Smith are good too.)
1 1/2 Tsp. Cinnamon (I cannot recommend Penzey's China Cinnamon enough. It is ahhhh-mazing!)
1/2 C. and 2 Tbsp. Turbinado Sugar
1 1/2 C. Quick Oats (Be sure to check the labeling on your oats if you are on a gluten free diet!)
1/2 Stick Unsalted Butter, Softened
1 Pinch of Salt

Preheat oven to 350. In a large mixing bowl, toss the apples with 2 Tbsp. sugar and 1/2 tsp. cinnamon. In a separate mixing bowl, combine the oats, butter salt and remaining sugar and cinnamon. Pour the apples into a low wide baking dish (a Pirex casserole dish work well) and pat down. Pour the oat mixture on top and spread out to cover the apples evenly. Bake on the lower middle rack until the apples are soft and the topping is browned. Serve hot and, of course, with ice cream.

Vegan Mac and "Cheese"

No Velveeta here! Although, I wouldn't really be surprised if Velveeta didn't actually have any cheese in it...

Serves 6


1 Medium Head of Cauliflower, Rinsed, Cored and Cut Into Approximately 1 1/2 Inch Pieces
1 1/2 C. Water (plus water for boiling the pasta)
2 Tsp. Veggie Better Than Bouillon 
1 Bay Leaf
1/4 C. Nutritional Yeast Flakes, Plus 1 Tbsp. for Sprinkling on Top (You can buy Nutritional Yeast in bulk at health food stores. Don't buy the kind in a box or you'll end up spending a lot more!)
1 7oz. Package of Elbow Macaroni or Shells (I like to use La Moderna. It's the perfect sized package and it's cheap too!) ***If you are vegan, be sure to read the ingredient list on your noodles to be sure that there isn't egg listed!***
1 Tsp. Dijon Mustard
1/2 Tsp. Paprika
2 Handfuls of Baby Spinach(Optional)
Salt to taste
1 Tsp. Olive Oil, for greasing baking pan

Preheat your oven to 350. 

"Cheese": In a medium sauce pan, combine 1 1/2 c. of water, the better than bouillon. Add in the cauliflower and bay leaf and bring to a boil. Reduce heat and simmer until the cauliflower is very, very tender (about 30 minutes). Remove the bay leaf and add the mustard and paprika to the cauliflower. Using an immersion blender or a food processor, puree the cauliflower mixture until very smooth and creamy. Add in the nutritional yeast and mix until incorporated. Add salt if needed.   

Mac: After the cauliflower has been cooking for about 15 minutes, bring a pot of water to a boil and cook pasta until al dente (Don't over cook it or it will turn to mush when you bake it!!!). Drain pasta completely.

Mac N' "Cheese": Use the olive oil to grease a deep medium sized baking dish. Stir the pasta and spinach (if using)  into the cauliflower mixture and stir until the pasta and spinach are completely coated and evenly distributed. Pour into the greased baking dish and sprinkle with the remaining nutritional yeast. Bake until browned on top. Mmmmm...

P.S. Don't be surprised if yours comes out looking lighter in color. My camera made the mac n' "cheese" look much more orange than it was.

Sunday, September 18, 2011

Raw Butternut Squash "Porridge"

Great for Breakfast, or Dessert!

Makes 6-8 servings

1/2 Medium Butternut Squash, Peeled, Seeded and Cubed 
1 C. Cashews, Soaked for at least an Hour (up to 6 Hours), Drained and Rinsed
1-2 C. Raw Hemp, Rice or Soy Milk, or if you just won the lottery or have a cow or goat, Raw Milk
   *If you can't find raw hemp, soy or rice milk, you can increase the amount of cashews and add water. I'm not on a raw diet, so I just used regular rice milk. There are some great recipes for making your own raw hemp or rice milk on the internet.
1 Tsp. Cinnamon
1/4 Tsp. Nutmeg
1 Tbsp. Raw Honey or Agave Nectar
1 Pinch of Salt

Combine all of the ingredients in a food processor, only using 1 cup of milk to start. Continue to add milk until the porridge is to your desired thickness and puree until smooth. 

Curried Sweet Potato Pancakes

I know, I know! Curry and Sweet potato is a reoccurring theme on this
site, but it's soooooooo good, I just can't resist!

Serves 2

2 Medium Sweet potatoes, Grated
1/2 Small Onion, Grated
1 Tsp. Curry Powder
2 Tsp. Flour
1 Egg, Beaten
Salt to Taste (Approx 3/4 Tsp.)
As a variation, you can add in 1/2 of an apple, grated, for extra sweetness and flavor if you like.  
Canola Oil for Frying (Olive oil tastes great, but gets a little tricky to use, due to it's low smoke point)
Sour Cream, Yogurt or "Better Than Sour Cream"

Heat about 1 tbsp. of oil over medium-low heat in a large frying pan. Combine everything but the sour cream/yogurt in a large mixing bowl and stir together until the sweet potato and onion are mixed together well and everything is totally coated. Once the oil is heated, take a small handful of the mixture and flatten it into a pancake, about 1/4" thick. The pancake should be about 3" in diameter. If the pancakes are too big, they're hard to flip. Place the pancake in the pan and allow to cook completely on the bottom before flipping (this will increase your chances or ending up with pancakes, instead of hash browns). You should be able to fit 2 or three pancakes in the pan at a time. I add a little extra oil to the pan after each batch of 2 or 3, but find that about 1 tbsp. of oil is enough for each batch. If the pancakes are browning before the middle is heated, reduce your heat. Flip, and allow the second side to brown. Serve with a dollop of sour cream or yogurt.

Monday, June 6, 2011

Sun Dried Tomato Hummus

Smooth and creamy!

This is a pretty big batch. Big enough for a party or 
for Jeremy and me, hummus addicts, for a few days

2 Cans Garbanzo Beans, Rinsed and Drained
1/3 C. Tahini
1 Jar of Sliced Sundried Tomatoes (with oil)
Juice of 1 Lemon
Salt to Taste
Water, if Needed (I usually end up using about 1/2 cup)

Put all of the ingredients in a food processor and blend away! Add water (a little bit at a time) if needed, so that the hummus is smooth and creamy and not overly thick. Add salt to taste if needed. Serve with warm pita bread, sliced cucumbers or chips or spread on a sandwich or just eat it with a spoon when no one is looking.

Friday, June 3, 2011

Mexican Style Quinoa

Okay, I know it's hard to see it, but the quinoa's in there. I promise.
Great for Burritos, Tacos, or Just Plain!

Serves 4-6

1 C. Quinoa
1 Can Rotel Tomatoes (Or 1 Can Diced Green Chiles, and One Can Diced Tomatoes)
2 Tsp. Chile Powder
1 1/2 C. Water
Salt to Taste (About 1 Tsp.)
Soak the quinoa in hot water for five minutes, then rinse well to remove the hulls (the hulls can make the quinoa bitter). Add all of the ingredients to a large, tall sided, frying pan or to a medium pot. Cover and bring to a boil. Reduce the heat to low and simmer until all of the water has evaporated (about 20-30 minutes). Check to see if the quinoa is done. It should be tender and sort of translucent throughout. The water should be evaporated to the point that the quinoa sticks together and there is no water in the bottom of the pan when the quinoa is pushed aside (like cooking rice). A white center is a good indicator that the quinoa needs to cook longer. Add more water and continue to cook if it isn't done when the initial amount of water has evaporated. I like to use this Mexican style quinoa as a substitute for ground beef or Mexican rice. It's great in tacos or mixed with beans and cheese in a burrito. I also like to mix it with diced avocado, cheese and salsa in a bowl, then chow down!

Super Easy Black Bean Soup

Warm and Tasty!

Serves 3-4

1 Tbsp. Olive Oil
1 1/2 Tsp. Unsalted Mexican Seasoning (I use Frontier Brand)
1 Small Onion, Chopped
3 Cans of Black Beans (or 2 of Black Beans and 1 of Pinto), Rinsed and Drained
1 1/2 C. Water
Salt to Taste (About 1 Tsp.)
Yogurt, Sour Cream or Tofutti Sour Supreme (if you're vegan) to Top *Be sure to check your labels if you're on a gluten free diet!

Heat the oil in a medium sized pot. Add the chopped onion and saute over medium heat until the onions become translucent. Add in the salt and Mexican seasoning and continue to saute for about a minute, stirring frequently so that the spices don't burn. Add in the beans and saute for another minute. Add the water and allow the mix to come to a simmer. Remove from the heat and allow to cool for a minute, then blend with an emulsion blender or in a food processor in small batches. Return to the stove and bring back to a simmer. Add more water if necessary. Simmer for 15 minutes then serve hot and top with yogurt, sour cream or Tofutti Sour Supreme if desired.

Monday, May 23, 2011

Sammy Jean's Magical Muffins

So Good, So Sweet, So Healthy

Makes about 15 Muffins

1 1/3 C. Smashed Ripe Bananas (About 3 Large)
2/3 C. Applesauce *see note below.
1/2 Tsp. Vanilla
1 Egg (For Vegan Option, substitute 1 1/2 Tbsp.  flax seed soaked for 5 mins in 4 tbsp. of water. )
1/2 C. Honey (Substitute 1/2 C. Agave Nectar for Vegan Option)
1 Tsp. Cinnamon 
1/2 C. Quick Oats
1/2 C. Oat Bran
1/2 C. All Purpose Flour
1/2 C. Whole Wheat Flour (For Gluten Free Option, use 1 c. oat flour, instead of the 1/2 c. all purpose and 1/2 c. wheat flour. I like the gluten free version even better than the regular version!)
2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt     
Goodies! (I like to use 1/2 c. of raisins and 1/2 c. of walnuts, but you can also use chocolate chips, dried blueberries or other tasty things)

I know this is a lot of ingredients, but I'm kind of in love with this recipe. Also, I just happen to always have all of the ingredients on hand, hopefully you will too! To simplify, you can just use 1 c. all purpose flour and 1 c. quick oats if you want. 

Preheat your oven to 350 degrees. Combine all of the wet ingredients in one large bowl and all the dry in another (except for the goodies). Mix the wet ingredients well and slowly stir in the dry. Fold in the goodies. Spoon into a greased muffin pan (use ghee if you've got it! Well, unless you're vegan, then use olive oil. Yum!) Bake until golden brown. Let the muffins cool for about 5 minutes then remove them from the pan and cool on a cooling rack. Let them cool until you won't burn your mouth and then enjoy!

* Applesauce note: Make your own! It is so, so much yummier!!! I like to make a really big batch and can it, so that I can snack on it for weeks and so I always have some on hand for this recipe (which I have been making about every other week). I use the recipe from Canning for a New Generation, which is so simple and easy. It's a beautiful book and I really recommend it, especially if you want to get into canning and you don't want to do it using loads of sugar and salt or other weird ingredients. If you just want to make a small batch for this recipe, peel and core 2 large apples and cut into one inch cubes. Add 1/4 c. of water and simmer until the apples begin to breakdown. Smash with a spoon, fork or potato masher, adding water if you need to and continuing to cook until your apples look like applesauce.

Saturday, March 26, 2011

Quinoa Tabbouleh

Like Regular Tabbouleh, but With More Protein!

Serves 4
1/2 C. Quinoa
1 C. Water
1 Bunch of Flat Leaf Parsley
2 Large, or 4 Roma Tomatoes
1/4 Sweet onion
2 Tbsp. Olive Oil
Juice of One Lemon
Salt to Taste

In a mesh colander, rinse the quinoa until the water runs clear. Soak the quinoa in hot water for 5 minutes, then rinse once more (this helps to remove the hulls, which can make the quinoa bitter). Combine the quinoa and water in a pot and bring to a boil. Reduce to a simmer and cook until the quinoa is tender and the water is absorbed (about 20-30 minutes). Once done, take the lid off and allow the quinoa to cool. While the quinoa is cooking, prepare the rest of the ingredients.
Dice the onion and tomato into small pieces and add to a large bowl. Pluck the leaves off of the parsley and chop into very fine pieces and add to the tomato and onion. Add the cooled quinoa and stir. Add the lemon, olive oil and salt and stir again. You can eat the tabbouleh right away, but it's even better if you let it sit overnight.

Sunday, March 20, 2011

Veggie Rolls

These Rolls Are as Good as Any I've Paid Way Too Much For at a Restaurant!

Serves 2 (12 Rolls for Each Person)

4 Sheets of Nori (the thin sheets of seaweed used to wrap sushi)
1 Large Carrot
1 Cucumber
1 Avacado
 Optional Veggies:
   4 Spears of Asparagus (1 for each roll)
   1 C. Sprouts
   2 Green Onions
   1 Daikon Radish
1 C. Sushi Rice
2 C. Water
1 Tbsp. Apple Cider Vinegar
1 Tsp. Agave Nectar

Rinse the rice until the water runs clear, drain and put into a large pot with a lid. Add the water, vinegar and agave. Cover and bring to a boil, then lower the heat. Simmer until the rice is tender, about 40 minutes. If you have a bamboo steamer, use that instead. That way your rice won't be over or under cooked or too soggy. Once done, remove the rice from the heat and transfer to a bowl, so that the rice can cool while you prepare the veggies (often times, I prepare the rice in advance, and just pull it out of the fridge when I'm ready for it. 
Peel and julienne the carrots and cucumber (and daikon if you're using it), using a mandolin  if you have one. Thinly slice the avocado. If using sprouts or asparagus, leave them whole. If using green onions, cut them into thin rounds.

To make the rolls:
Lay out a sheet of nori on a cutting board. Wet your hands and gently press some rice onto the nori, making a thin layer. Continue adding rice until all but the top 1/4 of the nori is covered, continuing to wet your hands if necessary. Lay your veggies horizontally across the rice covered nori, just about in the middle of the rice.

Dip your fingers into water and use them to slightly dampen the uncovered 1/4 of nori. Using your fingertips to hold the veggies in place, gently roll up the sushi, rolling towards the uncovered edge. If you roll to loose, the roll will fall apart when cut, but if you roll too tightly, the nori can split.

Once rolled up, allow the roll to rest for about 5 minutes (I just keep on rollin' new rolls, then cut them all at the end.)
Slice into 6 pieces and serve with sushi ginger*, wasabi** , and soy sauce. 

* "Canning for a New Generation" has an awesome recipe for sushi ginger

** Powdered wasabi is a great option to have on hand. It really does taste just as good as the wasabi you would find at a sushi restaurant. All you have to do is reconstitute it with hot water. Eden Foods brand is great, because it doesn't have dyes or other weird ingredients.