Here's my go-to recipe for delicious chocolate cookies. They are easy, delicious, and AOK for gluten-free and dairy-free people! Gluten-free cookie and chocolate lovers, you'll thank me for this one:
Flourless Gluten Free Chocolate Cookies: (makes about 2 dozen)
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
5 oz. bitter/semi-sweet chocolate chopped or choc. chips
1 1/2 cups chopped pecans
4 large egg whites
1. Preheat oven to 325
2. Whisk together sugar, cocoa, and salt
3. Add chocolate and pecans
4. Add egg whites and stir just until incorporated--it may look to dry at first, but just keep stirring. It will get there.
5. Space on cookie sheets 1-2 inches apart--they will spread a bit, but not too much
6. Bake for 15 to 20 minds just until cracked on top--they may still be a bit gooey inside from the melted chocolate
7. Let cool on racks and enjoy!
Wednesday, December 4, 2013
The Best Oatmeal
Oatmeal is a nutritious, hearty, easy, and delicious breakfast. I eat it almost every day. Once in a while, though, I'll make it extra special. Here's a great recipe for a delicious oatmeal. Of course, you can substitute whatever you like!
Steel Cut Oats
Toasted almonds, walnuts, pecans
Honey
Cinnamon, allspice, nutmeg
Cocoa
Protein powder of choice (optional)
Flax seeds
Ezekiel 4:9 (optional)
Milk or milk substitute
Raisins or craisins
Amounts are to taste. I usually cook down the oats until they are soft with water, then I add the milk at the end to make it nice and creamy.
Enjoy!
Steel Cut Oats
Toasted almonds, walnuts, pecans
Honey
Cinnamon, allspice, nutmeg
Cocoa
Protein powder of choice (optional)
Flax seeds
Ezekiel 4:9 (optional)
Milk or milk substitute
Raisins or craisins
Amounts are to taste. I usually cook down the oats until they are soft with water, then I add the milk at the end to make it nice and creamy.
Enjoy!
Magic Chocolate Flan Cake!
Instead of a pumpkin pie this year, my family decided to try a Magic Chocolate Flan Cake for dessert! I bet you're all wondering why it's "magic." Well, there are three layers to this cake: caramel, dense chocolate, and flan. You start with a bundt cake pan and add the caramel. Next, you pour in the chocolate batter, and finally, the custard. You might be wondering, why would you put the flan in last and have it end up as the bottom layer of the cake? Well, that's the magic part. Before the layers cook, the flan is more dense than the chocolate cake, so the flan sinks below the chocolate, and the chocolate ends up as the bottom layer of the cake! Like magic!
Here's what we did:
This is the cake about to go in the oven with the flan on top:
Here's the cake coming out of the oven with the chocolate on top!
Here's the cake one's it's been removed from the pan: caramel, flan, chocolate:
Here's the amazing cake before I eat it :)
Here's what we did:
This is the cake about to go in the oven with the flan on top:
Friday, November 29, 2013
Here' s a heavenly sandwich recipe!
Toast some multigrain bread--it has to be multigrain because the seeds and the grains in the bread just burst with flavor when they're toasted. Yum!
Smear bread with avocado or guacamole
Add some artichoke dip (recipe follows)
Add some smoked Salmon (one of my favorite foods!)
Top with some fresh tomatoes and lettuce
Enjoy!!
Artichoke Dip:
Heat artichoke hearts steamed until soft, ricotta or feta cheese, freshly grated parmesan, and some cheddar with plain yogurt on stovetop until cheese is melted and creamy. Take of the stove, let cool and blend until smooth. Reheat over stovetop with some thawed frozen spinach. Add a bit more yogurt if too thick. Enjoy!
Toast some multigrain bread--it has to be multigrain because the seeds and the grains in the bread just burst with flavor when they're toasted. Yum!
Smear bread with avocado or guacamole
Add some artichoke dip (recipe follows)
Add some smoked Salmon (one of my favorite foods!)
Top with some fresh tomatoes and lettuce
Enjoy!!
Artichoke Dip:
Heat artichoke hearts steamed until soft, ricotta or feta cheese, freshly grated parmesan, and some cheddar with plain yogurt on stovetop until cheese is melted and creamy. Take of the stove, let cool and blend until smooth. Reheat over stovetop with some thawed frozen spinach. Add a bit more yogurt if too thick. Enjoy!
Sunday, November 10, 2013
Note to all
Please see tabs across the top for specific and detailed info regarding all the different aspects of cooking and sustainability! Feel free to comment or ask questions as needed! If you want suggestions or recipes, just ask! I'm just starting with what I think is useful base information.
Tuesday, November 5, 2013
Sustainability
Buy Local
Buy seasonal
Eat less meat and get it from local farmers
Buy in bulk, cut back on packaging and cost
If you are using the oven, fit as much as you can in the oven at one time to save energy
Do your dishes by hand in a soap bath in the sink
Start your own kitchen garden in your back/front yard--see resource page for help
Join a community garden--see resource page
Join a CSA--see resource page
Join a Co-op--see resource page
Go to Farmer's Markets (Mill City goes on monthly through the winter)
Buy seasonal
Eat less meat and get it from local farmers
Buy in bulk, cut back on packaging and cost
If you are using the oven, fit as much as you can in the oven at one time to save energy
Do your dishes by hand in a soap bath in the sink
Start your own kitchen garden in your back/front yard--see resource page for help
Join a community garden--see resource page
Join a CSA--see resource page
Join a Co-op--see resource page
Go to Farmer's Markets (Mill City goes on monthly through the winter)
Monday, November 4, 2013
Grocery Shopping
Once you've decided on a menu for the week, go through all your recipes and write down all that you'll need on a list. Don't forget breakfast, lunch, and snack items as well.
You don't have to stick to your list exactly. A lot of times, if there are specials on certain items, I will change up my list last minute to save money. Be flexible! and know your substitutions. If you planned a leek and potato soup, but they have a special on kale, don't be afraid to use kale in addition to or instead of leeks.
Organize your lists so they are easy to read and you won't miss anything. Everyone is different, but I usually group things based on the order I go through the store. For example, most grocery stores have the fresh produce in front, so I put that on the top left. Next, I hit dairy and deli, so those items go bottom left. Next, I hit the bulk section--top right, then on the bottom right I put everything else.
For fresh produce, only buy what you'll use for the week--you don't want it to go bad on you. If there is a special in the store, you might want to stock up. In that case, plan on freezing some of it, pickling, or canning, all super simple, easy, and fun options which I will give advice for in other posts.
Things like pasta, grains, nuts, spices, baking supplies (sugar, flour, flax, yeast), nut butters, honey, can all be bought in bulk! Even eggs! This way, you cut back on all the packaging, and you can get the amounts you need. With spices, you probably won't need an entire jar of every spice you use, so you can just fill a small bag with what you need for a given recipe. For things that you'll definitely need a lot of and last a while like flour and sugar and nuts, go ahead and stock up. When you do have to refill, just make sure you label your bags so you can just refill them.
Bring your own carton for eggs. At most co-ops, you'll get a discount for having your own, and if you don't need a full carton, you don't have to buy one.
Get your meat fresh from the deli. They will cut it right in front of you to order so that it is fresh, you can see exactly where it comes from, and you can get the amount you need for the week. Also, it saves on packaging and usually tastes better! Look for weekly specials in the store to determine what meats you eat that week so you can save money.
You don't have to stick to your list exactly. A lot of times, if there are specials on certain items, I will change up my list last minute to save money. Be flexible! and know your substitutions. If you planned a leek and potato soup, but they have a special on kale, don't be afraid to use kale in addition to or instead of leeks.
Organize your lists so they are easy to read and you won't miss anything. Everyone is different, but I usually group things based on the order I go through the store. For example, most grocery stores have the fresh produce in front, so I put that on the top left. Next, I hit dairy and deli, so those items go bottom left. Next, I hit the bulk section--top right, then on the bottom right I put everything else.
For fresh produce, only buy what you'll use for the week--you don't want it to go bad on you. If there is a special in the store, you might want to stock up. In that case, plan on freezing some of it, pickling, or canning, all super simple, easy, and fun options which I will give advice for in other posts.
Things like pasta, grains, nuts, spices, baking supplies (sugar, flour, flax, yeast), nut butters, honey, can all be bought in bulk! Even eggs! This way, you cut back on all the packaging, and you can get the amounts you need. With spices, you probably won't need an entire jar of every spice you use, so you can just fill a small bag with what you need for a given recipe. For things that you'll definitely need a lot of and last a while like flour and sugar and nuts, go ahead and stock up. When you do have to refill, just make sure you label your bags so you can just refill them.
Bring your own carton for eggs. At most co-ops, you'll get a discount for having your own, and if you don't need a full carton, you don't have to buy one.
Get your meat fresh from the deli. They will cut it right in front of you to order so that it is fresh, you can see exactly where it comes from, and you can get the amount you need for the week. Also, it saves on packaging and usually tastes better! Look for weekly specials in the store to determine what meats you eat that week so you can save money.
Making a Menu
Plan out your meals one week at a time, starting on the day when you get groceries.
Plan on having one or two leftover days, and mark those on your menu.
Add variety to your meals. For example, if you have soup one day, try salad, wraps or sandwiches the next to change things up.
Try making meat the main part of the dish only once or twice per week, and make it something special since meat can be expensive, especially if you're getting the good stuff.
Sometimes, you can get creative and use leftovers to make something new with little effort. For example, you could take leftover stir-fry and turn it into a taco or burrito filling. Take leftover rice and add it to chili, make a paella, or fried rice.
Plan seasonally! If it's fall, plan on meals with a lot of squash, apples, brussel sprouts, beets, radishes, rutabaga, etc. Here's a great site for finding seasonal foods to look for:
Don't look at your plan as set in stone. Be prepared to change it based on sales at the store.
Plan on having one or two leftover days, and mark those on your menu.
Add variety to your meals. For example, if you have soup one day, try salad, wraps or sandwiches the next to change things up.
Try making meat the main part of the dish only once or twice per week, and make it something special since meat can be expensive, especially if you're getting the good stuff.
Sometimes, you can get creative and use leftovers to make something new with little effort. For example, you could take leftover stir-fry and turn it into a taco or burrito filling. Take leftover rice and add it to chili, make a paella, or fried rice.
Plan seasonally! If it's fall, plan on meals with a lot of squash, apples, brussel sprouts, beets, radishes, rutabaga, etc. Here's a great site for finding seasonal foods to look for:
Don't look at your plan as set in stone. Be prepared to change it based on sales at the store.
Subscribe to:
Comments (Atom)