Kale Lentil Soup

While visiting my Z, I take the time to cook homemade meals. Besides sharing special moments and good eats, I leave her with simple meals she can repeat, easily, in my absence.

Here is my basic onion soup.

Slice, chop or dice one large onion and add to a pot with one tablespoon of EVOO (extra virgin olive oil). Saute until transparent, or (cover and cook on low until tender). Add one quart of water and keep on low for another hour (or bring to boil, but what's the hurry?) Add garlic and other seasonings, but save salt until ready to serve. Soup!

Next, add one cup of red lentils, rinsed. They are very small and when cooked look cream colored or completely dissolve. Small lentils cook to tender in about 10 - 15 minutes. Salt interferes with cooking legumes. Remember to wait until they are done.

Above, fresh chopped kale and celery were added at the end. I love crisp celery in soup and the kale is just tender, rather than cooked. Below see the simple seasoning we add - Bragg's and garlic red peppers.

Here is the recipe with carrots, which add a natural sweetness to the basic soup:

YUM!

Spinach Cheese Bake

The Ingredients

This is an quick easy recipe can serve two or be increased to serve more.

Spinach Cheese Bake

1 piece of flat bread
1 egg
1 cup cottage cheese
1/4 cup Parmesan Cheese
1 cup spinach
Seasonings - salt, pepper, onion, garlic, etc

Preheat oven to 350 degrees.

Prepare loaf pan with olive oil or pan spray. Place flat bread in loaf pan with edges turned up the sides.

In a bowl combine cottage cheese and egg. Add Parmesan cheese, then spinach. Turn ingredients til mixed then spoon onto bread (in pan). If desired, sprinkle shredded cheese on top.

Bake for 30 minutes, uncovered.

Allow to set for at least 10 minutes. Slice and serve.

It's all in there veggie, dairy, protein. This bread doesn't reheat well, but leftovers taste great anyway.

Yum!

Black Bean Brownies

I’ve been studying recipes for cooking with legumes. When I was still working, one of the floor had a bake sale and included gluten free peanut butter cookies. They were fantastic. After searching I learning I could make garbanzo bean flour. Later, I found a site for purchasing it. Much of the public is being duped with gluten free labels. Some foods are naturally gluten free, so there is no need to pay extra for the label.

When my grand-daughter, now -daughters, visit we find lots of ways to be creative. I hope she learns that we can make the things we want for what we have on hand, rather than racing to the store for every desire that arises.

So, without further ado, Flourless, Gluten free, Black Bean Brownies

Yummy Fudgy Tasty Healthy Delights

1 can of black beans (15 oz, drained and rinsed)

¼ cup butter

½ cup raw turbinado sugar

8 prunes soaked in ¼ cup water, pureed

¼ cup cocoa

2 eggs

1/8 teaspoon salt

1 teaspoon vanilla

½ cup chocolate chips or other add-ins

Preheat the oven to 350 degrees. Oil, grease, or spray an 8 x 8 inch pan, and set aside. If you have a food process combine all ingredients except the chips. Remove the blade and stir in chips. Pour batter in the pan and bake for 35 minutes or until set. Remove from oven and allow to cool before cutting.

Since I don’t have a food processor, I use my Magic Bullet. The beans went into the 22 ounce cup with one egg and the prunes to be pureed in the smaller cup. Mixing and pouring the ingredients into a bowl worked easily and quickly.

While waiting for the brownies to cook we enjoy Prune Juice Cocktails

Prune Juice Cocktails

A tall glass filled with ice

½ cup of Prune juice

½ cup water. Sparkling to be even more fancy

1 teaspoon of lemon juice

Stir and serve with a cocktail straw. Yum!

Finger licking good!

Add-ins

My daughter has returned to work and the girls and I hung out today. The plan was to bake cake, cookies and stepping stones. We finished with cupcakes and a cake.

I love chocolate! Love it! To make up for my affection, I use healthy add-ins. We were too busy for step by step pictures so imagine...

One cup of baked sweet potato. One egg. Four ounces of dairy - yogurt, sour cream, half and half. Whatever you have on hand. Some cinnamon and allspice. Sprinkle of cayenne. (That's a secret. Shh! No telling.) Mix until smooth. Add half the package of a boxed cake mix. If the batter is way too thick, add a bit of water - half a cup to start.

Add in chocolate chips, walnuts, coconut, chia seeds, dried fruit or anything else you love and that will turn this into a healthy delicacy.

Bake at 350 degrees for 30 minutes or so depending on pan size or cupcakes, which take less time - 12 - 18 minutes. Frost if you like or enjoy warm from the pan. It's food!

As a child my mother used to add mashed potatoes to her homemade chocolate cakes. Long before there was pudding in the mix we had moist dense desserts. I have also read black bean chocolate cake recipes. Fall is coming. What a wonderful addition to the specialty choices.

YUM!

Know the Symptoms!

http://www.womenshealth.gov/heartattack/

I have noticed many people are still unclear of the symptoms of a heart attack. Please review the symptoms and if you or someone you know has the symptoms of a heart attack, Call 9-1-1.

The symptoms of a heart attack include:

• Pain of discomfort feeling in the chest
• Unusual pain in the back or chest area
• Shortness of breath
• Breaking out in a cold sweat
• Unusual or unexplained fatigue or tiredness
• Lightheadedness or sudden dizziness
• Nausea

 Here are the signs of a stroke. Early intervention yields the best recovery.

• Sudden numbness or weakness of face, arm, or leg (mainly on one side of the body)
• Sudden trouble seeing in one or both eyes
• Sudden trouble walking, dizziness, or loss of balance
• Sudden confusion or trouble talking or understanding speech
• Sudden bad headache with no known cause 

There are some unique signs to women:

• Sudden face and arm or leg pain
• Sudden hiccups
• Sudden nausea (feeling sick to your stomach)
• Sudden tiredness
• Sudden chest pain
• Sudden shortness of breath (feeling like you can’t get enough air)
• Sudden pounding or racing heartbeat

If you have any of these symptoms, call 911.

 
 

Surprisingly Edible

I am queen of invention in the kitchen. My basic rule for what works is if I know the ingredients and I like them separately, surely they will be great together - especially if there are eggs, cheese, and spinach. Or beans.

However, now I have refrigerator full of "inventions." Edible, yes. Interesting, yes. Delightful, not so much. The chocolate cookies turned out great. I had planned on baking oatmeal carrot cookies, but I couldn't find any oatmeal, which is strange since I use it for all baking (or not, since I use it all the time).

With no cookies on the horizon, I gathered the ingredients I had and went to work.

I crumbled the phyllo dough I found drying out in the freezer in the bottom of an oiled pan, then spritzed a bit more oil on top. I was saving that carrot raspberry pulp for the not happening cookies so added that to the thawed spinach. Beat three eggs with a splash of half and half. Toss in the spinach and pulp and some cheese.

Was this the best plan? No. But there it is. Add some seasoning, crumple phyllo on top, spritz with more EVOO and I sprinkled Parmesan cheese over the "crust". Don't do it!  Parmesan cheese gets dark and crusty. As a matter of fact, There are some better ways to combine these ingredients all the way around.

On the other hand, the pie was completely edible. Served with Greek yogurt it became almost delightful. Almost. Still, the point is, it is completely edible. YUM!

Now to sort out recipes for all those fermented green tomatoes. I may have gone overboard, just a bit.

Summer Salad

Squash for oven grill and salad

This week I bought some zucchini, yellow squash, yellow peppers and tomatoes. Today, I sliced and diced them into grilled veggies and salad.

To the diced veggies I added one and a half cups of cooked shelled pasta and fresh pressed garlic.
I used one and a half cups of dried pasta and there are two cups of diced veggies before the tomatoes.

Added some sliced hard cooked eggs and dressed with Kraft Bruschetta dressing, cracked pepper and paprika. I think this would easily serve four for a light brunch.

YUM!

Fermented Green Tomatoes

Fermenting Green Tomatoes

I love posting recipes in a single collage. (I need to find the double click that makes pictures large and larger.)

Let me know how that works for you. It is small so I will include the individual photos below. We already know I have a love of fermenting everything. It has been so hot that my plants are blossoming but not fruiting, or fruiting but not growing. When we were back in the 90's last week, my pepper plants bloomed and set fruit. They are not as big as they were in moderate heat, but will work fine for ferments.

In a clean glass jar stuff green tomatoes, peppers, garlic (and herbs, if you choose - dill, celery...). My jalapeno  ripened to a crimson red and adds a bit of color.

I save the whey from the top of my yogurt and here it looks a bit milky (on the far left). In the center is filtered water with salt. My last ferments have been one teaspoon sea salt to about ten ounces of water. I would like to reduce the sodium, so this batch has only half the salt. To the far right is my starter. I save some brine from each batch to start the next - just like yogurt.

I fill the jars from right to left - starter, water, whey - then top off each jar with a few wine "corks". The veggies must stay under the fluid to avoid ruin. Make extra water as needed to fill completely.

I carry the jars to the sink and force the lids on. Then I shake them to get a good mixing. Finally, loosen the lids so that the gas can escape during processing. Place on a plate or tray to catch overflow. I allow three days before checking, but feel free to check at two. When fermented to your liking, seal and place in cool storage. For me that is the frig. A cellar would be so nice.

Enjoy!

When these are ready, I'll update this post with serving suggestions.

YUM!

Incredible Chocolate Cookies

These fab cookies are made from leftover bits of other food projects.

I cook with butter if I use oil at all. This is a blend of equal amounts of butter and nut butter (in this case almond).

From the milk liqueur I have the ginger puree. It is sweet and spicy. There are no exact ingredients or measurements because when you make the cookies it will be your special offering.

I like nuts (and prefer pecans, but always have walnuts on hand), chocolate chips, coconut, and chia seeds. I add chia seeds to everything. They are my justification for indulgence.

I save the pulp from juicing and generally have carrots remains. This week I added raspberries to the juice and strained out the seeds.

I keep cake or muffin mix on hand, but oat flour with 1/2 teaspoon of baking powder per cup will work as well. (Add cocoa powder if more chocolate is desired.) Mix.


Without the eggs, the cookies were crumbly. These will be great mixed with yogurt or vanilla ice cream. They reminded me of Seattle Chocolates - my favorite candies. Instead of one flavor, it was a taste explosion in my mouth!

Yum!

More Milk Liqueur

The pictures and the process - Milk Liqueur

A couple of weeks ago I started the process again - equal parts milk, sugar, and vodka. Add a whole piece of citrus. I add ginger as well. Yesterday, (more than ten days later of shaking nightly), I started the straining process. It takes several hours and in the top frame I have my lunch of new potatoes and spinach.

Bottom right - it looks pretty clear but I strained it one more time. It is very sweet. I had a shot last night - on the rocks. I bottled and refrigerated the nectar to rest for the next four months. My last batch tasted best in that time, so I will save it until November.

Wasting nothing. I added the ginger puree to a cookie mix. Recipe in the next post.

Yum!

Ferment Update

The ferment from my previous post was ready in three days. I stored it in the frig and began sampling occasionally. Fabulous! Next I was eating it by the bowl full. With about two cups left, I decided to chop it up for salsa. It tasted great. Add some home canned tomatoes. Magic! Taste like those fresh salsas they serve with endless chips and margaritas. (Great recipe for that as well. Later.)

Onion, Zucchini, Garlic, Gypsy and Jalapeno Ferment - chopped

Added home canned tomatoes

Salsa behind. Toasted cheese and fermented veggie sandwich

What have you decided to ferment?

Yum!

Spinach Cheese Casserole

This is an incredibly easy and versatile recipe.
Mix one package of thawed and drained frozen spinach with 16 or so ounces of cottage cheese.
Spinach used to come in 16 ounces as well, but now seems to be cut to 12.

 Add a couple of eggs (2 or 3, purely personal),
a cup of shredded cheese. I used a Mexican blend, but Italian blend works as well. If a single cheese is chosen consider how well it will melt or if that matters. Include fresh onion and garlic, if available and seasonings. I use a seasoning salt that I made but this recipe can adapt to the flavor you choose by shifting cheeses and seasonings.

Turn the lot into a baking dish. I prefer this two quart glass dish with lid. I have also used an oiled square baking pan, uncovered.

Bake until solid. Glassware bakes at 350 degrees. An 8 inch square, at 375. Either dish bakes for 30 minutes. Open and stir, then return to oven. Re-check at 20 minutes. Allow to set before serving.

As you can see, the spinach comes through in the end product. The casserole remains moist and can be served with garlic toast as a side, on a rice bed with garnish, or as it. Of course, low carb and gluten free, if it matters. As for the fat, well, those don't count. Taste great!

This is also a great sandwich topping. I love a panini that includes turkey and artichokes.


YUM!

Ferment Everything

Zucchini Ferment

It finally rained  and rained good. First a slow sprinkle, then a deluge. My yargen will be happy and the weeds have dug in.

I hear the thing with having a large zucchini crop is the harvest, harvest, harvest. We had been just going out and eating them off the vine. Then we kept then on the table for snacks. These are small, about six inches long and round as a thumb. Perfect for salads. As I am not interested in eating more zucchini today, it is a great time to try out a ferment.




Pictured above in the right are the gypsy peppers from earlier this week. They started in a pint jar and this morning I sliced and pressed into a six ounce jar. On the left is the new batch. Zucchini, jalapeno pepper (one), onion, and garlic. They are floating in a mix of whey and salt water. I used the liquid from the batch on the right and added fresh salt water to fill the quart jar. The jar is topped with an onion slice to keep the rest submerged. For the next three days or so, the quart jar will set on a dish to catch the overflow as it ferments. The pickled peppers are in the frig.

YUM!

Want more inspiration and information? Check out kulturedkaraite.blogspot.com.

What will you ferment?

Fermenting Fun

Peppers pickling

I have finally found a plain yogurt. Yes, I was all about making my own, but I hit a snag. I had a long run of "no-gurt" - milk that turned but didn't curd. I found plenty of uses for it, but it was not my love.

So, I have been searching for a PLAIN yogurt, meaning it contains only cultured milk. This yogurt can be strained into to thick creamy love. I added some Blackberry Jelly I found tucked in a cabinet at my FOR. It was dated 7 AUG 00 and tasted great!



The resulting whey (liquid from straining yogurt) is now fermenting my gypsy peppers - grown in pots and a Topsy Turvy planter. In three days I will see how the peppers taste. Here's a look at the label for plain yogurt, which is much thicker by the way.

And on my internet travels I found this wonderful video:

I followed her directions. We'll see...

Yum!

Cinnamon and Honey Cures

Honey is the only food on the planet that will not spoil or rot. What it will do is what some call ‘turning to sugar’. In reality, honey is always honey. However, when left in a cool dark place for a long time it will “crystallize”.. When this happens loosen the lid, boil some water and sit the honey container in the hot water, but turn off the heat and let it liquefy naturally. It is then as good as it ever was. Never boil honey or put it in a microwave. This will kill the enzymes in the honey.

Cinnamon and Honey Bet the drug companies won’t like this one getting around. Facts on Honey and Cinnamon :It is found that a mixture of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a ‘Ram Ban’ (very effective) medicine for all kinds of diseases. Honey can be used without side effects for any kind of diseases.Today’s science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Weekly World News, a magazine in Canada, in its issue dated 17 January,1995 has given the following list of diseases that can be cured by honey and cinnamon, as researched by western scientists :

HEART DISEASES : Make a paste of honey and cinnamon powder, apply it on bread instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, when they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada , various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

ARTHRITIS : Arthritis patients may take daily (morning and night) one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain — and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain. 

BLADDER INFECTIONS : Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder..

CHOLESTEROL :Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS : Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses.

UPSET STOMACH : Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from its root.

GAS : According to the studies done in India and Japan , it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM : Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases. 

INDIGESTION : Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals.

INFLUENZA : A scientist in Spain has proved that honey contains a natural ‘Ingredient’ which kills the influenza germs and saves the patient from flu.

LONGEVITY : Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of water and boil to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old..

RASPY OR SORE THROAT : When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

PIMPLES : Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

SKIN INFECTIONS : Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.

WEIGHT LOSS : Daily in the morning one half hour before breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER : Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month .

FATIGUE : Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3 : 00 P.M., the vitality of the body increases within a week.

BAD BREATH : People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day..

HEARING LOSS : Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing. Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!

From: http://foxy955stl.com/healthy-lifestyles/diabetes/niecydavis/who-knew-cinnamon-and-honey-has-medical-benefits/

Homemade Yogurt (in a crock pot)

Having become attached to yogurt daily, I committed to learning to make an acceptable product. Here is my first attempt. I read lots of recipes and chose the easiest one.

What you need:

Crock pot (at least three quart size with low setting)


Half gallon of milk (Ultra pasteurized will not work. While I didn't research the reason, I expect that we need bacteria to grow.)


Time at home to monitor the process (or to return within two hour blocks)

One half cup of plain yogurt (free of additives - just milk and bacteria strains - no pectins, guar gums, etc)

Kitchen utensils - ladle, spoon or whisk, colander/strainer, cheese clothe, paper towels, or clean white clothe, a large bath towel and containers for storing yogurt.

 

*  Pour milk into crock pot and cook on low for two and a half hours.I checked the milk at two hours as my crock pot tends to be very hot. Various opinions said the temperature should reach 110  - 160 degrees. As the milk is already pasteurized the lower temperature seems fine.

* After two and a half hours, turn off the crock pot and leave it to set for three hours. (As my kitchen is unheated, I found two hours was long enough to cool the milk.)


* After the three hours, ladle out two cups of the warm milk and stir/whisk in 1/2 cup of the store bought active culture yogurt. Pour back into the crock pot and whisk/stir to combine.


Replace the lid. Unplug the crock pot and wrap in a heavy towel or blanket for insulation. Leave set for 8 hours or overnight.


In the morning, it will have thickened to the consistency of plain low-fat yogurt.

Seeking a thicker product, I strained the yogurt by ladling it into a colander lined with napkins. I have read that it can be strained through cheese cloth or even hung to drain in butter cloth.

yogurt draining at sink

Yogurt treat with frozen mixed berries

Yogurt with seedless blackberry jam

Yogurt smoothie - super green foods, carrot juice and blackberry jam

Winter Fiber Boost

Toast with raw local honey

I'm not into hot cereal unless it's rice. I enjoy a whole grain bread (Ezekiel 4:9) with honey and cream cheese. Of course, every day, I have chia seeds. This was a new twist and quite delightful. The only problem was my toast got cold while I was taking pictures.

I have learned that the best way to add chia seeds to my muffins is just before spooning into the pan. That way the seeds stay crunchy rather than absorbing the liquid in the batter. Chia seeds can be soaked first to increase moisture, but added at the end, they become a compliment just like nuts and fruit. Try something new - just for fun.

Spread cream cheese. Sprinkle with chia seeds. Enjoy.

I included the links so you will have full access to great foods! Salud!

Sauerkraut and Ginger

These are a few of my favorite things - mixed with chocolate.

Petite Chocolate Sauerkraut Muffins

This week I made chocolate sauerkraut cake. It's very easy. Just take your favorite cake recipe and add a cup of drained sauerkraut. Reduce the fluid measure by half a cup and you will have a dense moist sweet tangy treat.

Sauerkraut is a delicious healthy treat if homemade (cold pack) or purchased as raw (from the cold section). It is a probiotic offering all the benefits of vitamin C, lactobacilli, and other nutrients. This will make a great project for 2012 garden harvest.

Chocolate Ginger - Cooling

This evening I made dark chocolate with ginger. Even easier, melt one cup of dark chocolate chips (either in the microwave for one minute on high, then 15 seconds more at 50% or over a double boiler) and add a half cup of crystallized ginger pieces. Spread the mixture on a silicon sheet or parchment paper to cool. Cut or break into pieces and store in a cool space. This is my replacement for my favorite chocolate bar - Chocolove. My version satisfies the sweet and spicy desires.

There's no reason to limit the version to ginger. Try your own blend with nuts, fruits, spices and seeds. The adventure never ends. What's your favorite chocolate treat?