Monday, August 22, 2011

Granola Coconut Bites


    This recipe is a delicious variation of the No Bake Granola Bar recipe. Quick easy and a tad bit elegant.
    ingredients
    dry:
    1 1/2 cup oats 
    1/2 cup rice puffs
    1/2 cup shredded coconut + (1/2 cup finely shredded coconut for coating)
    1/2 cup raisins (date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 
    1/2 cup chocolate chips (Enjoy Life Brand is dairy and soy-free) 
    1/4 cup chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)
    1/4 cup ground Flax
    optional: 
    2 T flax, pepitas or sunflower 
    Seeds 2 T chia seeds  
    1 1/2 tsp cinnamon
    wet: 1 ripe banana (mashed)  
      1/2 cup maple syrup or honey 
      1/2 cup nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  
      1 tsp vanilla extract (use alcohol-free since you will not be baking)

        directions:
        1.  Combine all dry ingredients in a large bowl. 
        2.  In a smaller bowl, mash ripe banana, and add all wet ingredients.3.  Pour wet ingredients into dry, and mix well.4.  This is messy! Use plastic gloves if you want to or just lick your fingers when you are done...like I did. Roll the mixture into bite size balls. Place balls onto a cookie sheet. Freeze for about 1 hour. 
        5.  Then roll balls in a bowl of the finely shredded coconut to coat each bite sized ball.
        6.  Put the coated balls back into the freezer till  you are ready to serve. Store leftovers in the freezer or refrigerator.

        Variation: add 1 T unsweetened cocoa powder to the coating coconut. 






        Saturday, August 20, 2011

        Maple, Nut Butter Popcorn


          • This recipe has been drastically altered from the original Jiff recipe. This one is great.
          • ingredients
          • 1 cup sucanut
          • 3/4 cup pure maple syrup
          • 1 cup sunbutter, peanut butter or almond butter
          • 1 teaspoon vanilla extract
          • 10 cups popped popcorn
          • 1-2 cups peanuts, pecans or walnuts
          directions:
          1. HEAT oven to 250ºF. Combine sucanut and syrup in medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in nut butter and vanilla until smooth.
          2. PLACE popped popcorn and nuts in an extra large bowl. Pour  mixture over popcorn,; stir until evenly coated.
          3. SPOON popcorn mixture in an even layer on two foil-lined jelly roll pans. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool completely in pans on wire racks. Break into bite size pieces. Store in airtight container.

          Friday, August 19, 2011

          No Bake Granola Bars

          Store your granola bars individually for quick to-go treats.
            Here is a delicious and easy homemade snack. I just whipped up my first batch, combining the ingredients took about 5 minutes, now they are firming up in the freezer and they will be ready to sample later this afternoon. You can tailor the ingredients to meet you preferences. The varieties are endless.
            This recipe is reminiscent of a no bake oatmeal cookie I used to make with a good friend. :)
            ingredients
            dry:
            1 1/2 cup Oats 
            1/2 cup Shredded Coconut
            1/2 cup Raisins (or date chunks, cranberries, craisins, dried cherries, mangoes, apricots, etc.) 
            1/2 c Chocolate Chips (Enjoy Life Brand is dairy and soy-free) 
            1/4 c chopped nuts (peanuts, almonds, walnuts, pecans, filberts or cashews)
            optional: 
            2 Tbsp Flax 
            Seeds 2 Tbsp Chia Seeds  
            1 1/2 tsp Cinnamon
            wet: 1 Ripe Banana (mashed)  
            1/2 cup maple syrup or honey 
            1/2 c nut or seed butter (almond, peanut, cashew, sunflower seed butter, etc.)  
            1 tsp Vanilla Extract (use alcohol-free since you will not be baking)


              directions:
              Combine all dry ingredients in a large bowl. 
              In a smaller bowl, mash ripe banana, and add all wet ingredients.
              Pour wet ingredients into dry, and mix well.
              Spread mixture into 8x8 or 9x9 baking dish lined with plastic wrap or waxed paper. Press until flat.
              Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
              Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.


              Maple Popcorn

              Popcorn is a fantastic gluten-free snack. Every once in a while I have a  serious "sweet snack attack." I think this Maple Popcorn may be an easy solution.


              ingredients
              1 cup pure maple syrup
              1/2 - 1 cup walnut pieces or pecans
              9 c. popped popcorn, plain

              directions
              Heat maple syrup over medium heat until syrup reaches 236 degrees on a candy thermometer. Lightly oil large bowl. Mix popcorn, nuts and syrup with lightly oiled spoon. When mixture cools, break off and enjoy.


              Kohlrabi & Carrots





              ingredients:
              1 medium kohlrabi, peeled, chopped into 3/4-inch cubes
              4 large carrots, cut into chunks to match the size of the kohlrabi
              1/4 teaspoon nutmeg
              salt and pepper

              directions:
              Cover the Kohlrabi and carrots with lightly salted water and boil
              until quite tender (about 15-20 minutes). Drain.
              Lightly mash, leave a lot of texture don't try to make them smooth
              like mashed potatoes. Add nutmeg. Serve

              Creamed Kohlrabi

              Adapted from a Richard Palm recipe
                  - Pastry Chef at the American Club



              ingredients
              1 Tbsp olive oil or coconut oil
              2 bulbs Kohlrabi, peeled and sliced
              1 cup low-sodium chicken stock
              ¼ cup coconut milk (use the canned milk since it is thicker)
              2 Tbsp. parsley minced
              ¼ tsp nutmeg, freshly grated

              directions
              Warm oil over medium low heat. Sauté Kohlrabi
              briefly. Add chicken stock and cover the pan. Cook
              until tender. Uncover and cook until chicken stock is
              almost gone. Add coconut milk and heat until boiling and
              slightly reduced. Add and adjust seasonings.

              Red Cabbage, Apple and Onion Slaw


              ingredients:
              4 cups shredded red cabbage
              ½ cup shredded or chopped carrot
              4 Tbsp. finely chopped onion
              2 Tbsp. fresh lemon juice
              1 Tbsp. honey or maple syrup
              1 Tbsp. olive oil
              1 large tart apple, peeled and find finely chopped
              salt and pepper

              directions:
              Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve. Makes 6 servings.

              Millet Tabbouleh Salad

              Even my one year old loves this salad.

              Ingredients:
              1 cup of raw millet *Quinoa is delicious as well!
              1 1/2 cups parsley, chopped
              2 T fresh mint, chopped or 2 tsp dried mint
              2 scallions, minced
              1/4 tsp black pepper
              1 tomato, cubed
              1 cucumber cubed
              2 T lemon juice
              1 T olive oil

              Directions:1.  Prepare millet. Pour 1 cup millet into a sauce pan with 2 cups water. Bring to boil, then turn to low for about 15 minutes till millet is fluffy.
              2.  Gently mix all ingredients (except lemon juice and oil) in a large bowl. Once ingredients are mixed, add lemon juice. Chill 1 hour to blend flavors, toss again and add olive oil. Serve in a mound of lettuce.

              Thursday, August 18, 2011

              Basic Muesli - Dairy-Free

              We generally eat oatmeal for breakfast, but some hot mornings call for another option. Muesli has been our favorite "other option" this summer. I have made it several different ways, but here is the general recipe.

              ingredients
              1 cup old fashioned or freshly rolled oats
              1/2 tsp cinnamon
              3/4 cup liquid - coconut milk, almond milk, fruit juice, fruit puree...or any combination. 
              *Simply increase the amounts to make more. I often make a large bowl when we have friends and family visiting.


              directions
              1.  Mix ingredients together in a bowl and chill in the refrigerator overnight.
              2.  Serving Suggestions: Stir in ground flaxseed; top with fresh fruit, coconut or nuts; a drizzle of honey or maple syrup

              I have made this many ways and enjoyed them all. Be creative and enjoy!
              Variations: Puree one banana in 3/4 cup orange juice and serve with Enjoy Life chocolate chips, Puree fresh rubarb and strawberries with 1/2 cup coconut milk topped with coconut, or puree 2 bananas with 1/2 cup almond milk and top with pecans or walnuts.

              Wednesday, August 3, 2011

              Kohlorabi, Peachs and Peas

              Another delicious summer puree. This one is delicious frozen as a sorbet as well.

              Kohlorabi, Peachs and Peas

              (10 months and beyond)
              Combine in a blender and blend to desired consistency:
              1 peach, clean and frozen before hand
              1 cup of frozen peas (from a bag if you desire)
              1 fresh kohlorabi, chopped
              As much orange juice (or other fruit juice) needed for texture and consitancy

              Serving Suggestions: Eat as a frozen treat, drink as a smoothie or simple store in the fridge and serve as baby food puree

              Kohlorabi Greens, Pear and OJ Puree

              In the summer I find myself looking for ways to feed my one year old veggies without cooking. My little guy loves to feed himself, but he doesn't exactly have the teeth to conquer a garden fresh carrot or piece of crunchy kohlorabi. So, summer purees have been our solution. In the last few weeks I have made a few concoctions and they are delicious enough that I am enjoying right along with Ezra.

              Summer Puree - Kohlorabi Greens, Pear and OJ Puree (10 months and beyond)

              In a blender combine and blend to desired consistancy:
              Greens from two kohlorabis, chopped
              1 pear, washed, cored (leave the skins on for fiber)
              1/4 cup of orange juice (more or less depending on the desired thickness)

              Serving Suggestions:
              drink it as a smoothie, eat it with a spoon, or mix it with baby cereal (ie. rice or oatmeal), or serve over rice pasta