Monday, December 19, 2011
Thanks, Becky, for this cool decorative craft that kept us busy and knee-deep in glitter for days. A trip to Michaels, some fishing line, some marker and glitter, some jingle bells, and viola! The kids are excited about the tree and the cookies! And we had to do the Target dollar spot festive headgear.
Now that I'm selling out on the locavore life for the winter (I just don't have the energy for it this year), I'm back to shopping at Produce Junction and paying next to nothing for exotic produce.
I thought I'd share the tip a few years ago from some internet site about cooking artichokes, written for us east coasters with no idea what to do with them. It said to trim the pointy edges off and then cook them for 20 minutes with a half lemon, a garlic clove, salt, and a bay leaf. I really like the flavor!
So, I must say up front, making marmalade, for me, was so not worth it. I was feeling pressure, mostly imaginary, as the principal's wife, to come up with some creative Christmas gift for the teachers at Owen's school. I think it was about trying to live up to some ideal I'll never live up to. Anyway, not having a clue about making marmalade, I thought it would be the perfect gift to make.
I should have been clued in by the fact that the marmalade recipes I was finding were for a few pint jars. Here's why! It takes so long to peel the oranges with a peeler, peel the membranes off of the orange, slice the zest into thin ribbons . . . to make 15 jars, like I did, took about 10 hours. And then, to make matters worse, I just couldn't wait any longer for it to thicken, so I jarred hopefully. And found in the morning that I'd made orange syrup. Pretty, tasty, time-intensive orange syrup.
I must say, though, that it was lovely on greek yogurt.
Wednesday, December 7, 2011
Tuesday, December 6, 2011
Nikki's Healthy Cookie Recipe
You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.
Makes about 3 dozen bite-sized cookies.
Sunday, December 4, 2011
Friday, December 2, 2011
So I thought I'd put a few more kid pictures on here. I promise I did not put them up to this to exploit them on my blog. They really were
this cute for their own enjoyment.
Simple Cranberry Sauce Recipe:Start your water bath and have sterilized jars ready.Combine4 c water,4 c sugar, and8 c cranberriesPut in a dutch oven and boil till they "pop." (You'll know, trust me.)They need to hard boil for 10-15 min. You can add OJ or orange zest (I didn't), and if you're canning, leave 1/4" headspace at the top and waterbath can for 15 minutes (Ball's directions).