Posts from the ‘Snack’ Category

Cheesy Lemon Thyme Millet Squares

I initially found this recipe on the back of an Arrowhead Mills puffed millet package I bought for my gingerbread marshmillets. Using the millet in a savory dish sounded interesting, and I was wondering how else I could use puffed milled beyond cereal and bird seed. The original recipe called for sharp cheddar cheese and wheat-based pastry flour, so I had to alter the recipe. Since I was making substitutions to the recipe anyway, I opted for a “chia egg” rather than the standard chicken variety and thyme rather than dill.

Cheesy Lemon Thyme Millet Squares-1

Honestly, replacing the sharp cheddar with cheddar-style shreds was a mistake. I have discovered I do not actually like Daiya’s cheddar; they taste is very strong and rather off. I do hope they change their recipe soon. The only recognizably cheddar-like property of these shreds is the color; otherwise, they taste like mildly cheesy peas. It was very hard to mask the pea flavor even after I added more spices. The only way I was able to mellow the flavor was to add sliced avocado on top; hummus or chicken salad might also work. I’m sure including real cheddar cheese would taste lovely. Maybe I will try Daiya’s Pepper Jack-Style Shreds in the future to improve my dairy-free version of the squares.

Cheesy Thyme Millet Squares
These can accompany entrees in lieu of bread or can be used as appetizers topped with various spreads, like hummus, tempenade, or bruschetta.

Yields 9 servings

Ingredients
1 C Daiya Cheese-Style Shreds
1 tsp Fresh Thyme Leaves
1 Pinch Fine Grain Sea Salt
1/2 tsp Fresh Minced Garlic
Dash Sweet California Paprika
1/4 tsp Smoked Spanish Paprika, more to taste
1/8 tsp Ground Mixed Peppercorns
3 T Earth Balance Spread, melted
1/2 C Fine Ground Buckwheat Flour
1 Chia Egg (1 T Ground Chia Seeds + 4-6 T Filtered Water)
1/4 tsp Baking Soda
1 Lemon, juice of
2 C Puffed Millet Cereal
Topping (see description above), optional

Directions
Preheat oven to 375F. Grease an 8″ square baking dish.

In large mixing bowl, combine the cheese, thyme, seasonings, spread, flour and baking soda. Stir in the lemon juice. Fold in the millet. Bake for 25 or until the top starts to brown. Cut into squares. Decorate as desired. Serve warm.

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Anytime Oatmeal Cookies

I absolutely love oatmeal cookies! These have nuts, dried fruit, and oats with lots of fiber, protein, and other nutrients, and since the dough is low in fat and sugar, these cookies are also great any time of the day. You can also warm up a small bowl full to eat like regular oatmeal. As these cookies are completely vegan (and therefore eggless), you can safely eat the dough raw. If you like, you can even makes these cookies raw vegan (with raw oats, apples, and almonds) by dehydrating them instead of baking in the oven.

This recipe is so neat! As the dough does not spread out during baking, you can shape the cookies however you like, even into bars, which makes it easier to take them on trips or to work or school. You can completely customize the ingredients too with eggs, milk, and whatever fruit and seed/nut combination you want. If you have problems with fiber, you can choose to leave out the bran entirely or add more, just make sure you adjust the amount of liquids you add. This recipe is 4 5/8 cups of liquid, 4 7/8 cups of oatmeal cookie dough, and 6 3/4 cups of mix-ins, so you will need a very, very large mixing bowl. You can, of course, reduce the amounts to create a smaller batch. There are so many options.

Cosmic Cookies6

Gluten-Free Cosmic Cookies
Adapted from Cosmic Cookies on Wellsphere.
I like these cookies so much that I doubled the recipe to add a greater variety of ingredients.

Yields about 60 cookies

Ingredients
1 1/4 C Warm Filtered Water
1/4 C Chia or Flax Seeds, course ground
1 C + 2 T Hulled Oats
1 C + 2 T Oat Bran
1 C Bob’s Red Mill Gluten-Free All-Purpose Flour
1 C Almond Flour
1/2 C Sucanat
1/2 C Evaporated Cane Juice
1 T Ground Cinnamon
2 1/4 tsp Sea Salt
1 tsp Xanthan Gum
1/2 C Sunflower Seeds
1/2 C Pumpkin Seeds
1/4 C Hemp Seeds
1/2 C Chopped Walnuts or Pecans, shelled, chopped
1 C Dark Chocolate Chips
1 C Dairy-Free Malted or Regular Carob Chips
1/2 C Sulfur-Free Unsweetened Finely Shredded Coconut
1/2 C Dried Cranberries
1/2 C Golden Raisins
1/2 C Chopped Dried Figs
1/2 C Chopped Apricots
5 T + 1/8 tsp Blue Agave Nectar
1/4 C Sulfur-Free Blackstrap Molasses
1/4 C Filtered Water
1 C Unsweetened Apple Sauce
1 C Almond or Other Dairy-Free Milk

Directions
In a small bowl with a fork, beat ground chia or flax seeds together with 1 1/4 cup water. Set aside for 15 to 20 minutes to allow seeds to gel and soak up the liquid, stirring about every five minutes to avoid clumps.

Preheat oven to 350°F. Line 2-3 baking trays with parchment paper.

Cosmic Cookies1

Combine the dry ingredients in a large bowl.

Cosmic Cookies2

In a medium bowl, combine the wet ingredients, including remaining 1/4 cup water. Stir the wet ingredients into the dry.

Cosmic Cookies3

Use a 1/3 measuring cup to portion out the dough about two inches apart onto baking sheets. Gently flatten cookies with your fingers or a spoon, as this dough will not spread out as it cooks. Bake for 25 minutes or until lightly browned.

Cosmic Cookies4

Gingerbread-Spiced Marshmillet Treats

I was craving rice crispy treats for a while, as well as warm spice mixes, such as clove, cinnamon and ginger. Thankfully, the local overstock grocery store was selling leftover holiday marshmallows for cheap. The marshmallows smelled amazing through the bag and were in the shape of adorable little gingerbread people. I could not resist buying them; I bought vanilla snowmen marshmallows, too. (If you want to use other marshmallows, please read my gingerbread spice-infused butter.) The overstock store, however, did not have any puffed rice, so next I stopped at Sprouts to see how much their bulk puffed brown rice was. The price was more than I expected, so I looked around for other puffed cereal options. I cannot eat puffed wheat of any variety, so those grains were right out. I was rather curious about the bags of millet, which happened to be on sale, especially since I had never eaten it before.

Gingerbread Marshmillets 02

Puffed millet cereal

Puffed Millet

The texture of millet was surprising, but I thought this cereal would work well with my desire to make gooier treats by adding extra mallows. These are not crispy. At all. Puffed millet grains are much, much softer than puffed rice. I actually added one third more marshmallows than the original recipe called for. I also halved the amount of mixed in oil, but greased my hands repeatedly to cut down on the stickiness.

Gingerbread Marshmillets
Based on the Shamrock Rice Crispy Treats recipe as a guide.

Yields: 12 to 15 Servings

Ingredients
2 8-oz bags Kraft Jet-Puffed Gingerbread Men Mallows
2 T Earth Balance Spread, plus more for greasing
6 C Puffed Millet Cereal

Directions
Line a 9 x 13-inch baking dish with either baking parchment paper. Set aside.

Grease a large glass mixing bowl with buttery spread. Pour the cereal into a large measuring cup or clean dry bowl. Set aside.

Little gingerbread flavored marshmallow people

Coated Gingerbread Marshmallow People

Melt the spread and marshmallows in a large pan or medium pot over low heat, stirring constantly to prevent the sugar from burning to the bottom. Remove the melted mallows from the heat.

Gingerbread marshmallow people melted down into goo.

Melted Gingerbread Marshmallow People

Transfer the cereal into the greased bowl. Fold the melted marshmallows into the millet. I mixed the marshmallow and millet together with my hands. If you use this method, grease up your hands first with a bit of the butter or spread to prevent the marshmallow from sticking to you so much. My hands became sticky marshmillet treats themselves as I was mixing. As the mixture cools, it will harden and become more difficult to mix, so work fast.

Mix the millet into the melted mallows.

Mix the millet into the melted mallows.

Once thoroughly combined, quickly press the mixture into the pan, spreading evenly and flattening the surface. Use a knife to cut the marshmillets into bars.

Pudgy Pies

I first tried out cooking hand pies with this method several years ago while car camping with Adriann and a bunch of other friends. I tested out hers to make a very yummy snack and have wanted a set ever since, especially now that we have a fire pit on our back patio. Unfortunately, other than on Amazon or other online stores, pie irons are rather challenging to find. So when I saw them in one of our local overstock stores, I bought two right away as an early Valentine’s Day gift for my husband. Pie irons are fantastic usually long-handled cast iron hand-pie makers (like a waffle irons) for cooking over an open flame or camp fire. You can either use dough or slices of bread to make the piecrust, but keep in mind that thinner crusts will allow more room for fillings. They are easy to make in these irons and are an incredibly simple comfort food. The outside is nice and toasty, while the fillings are warm and gooey on the inside. Since you get to choose your own toppings, you can make the pies meaty, cheesy, vegan, gluten free, healthy, or however you like.

Pie Irons

To make a hand pies, put a slice oil or butter-side down (to prevent it from sticking to the iron) onto the bottom half of the iron. Place your fillings, like fruit preserves, chocolate, nut butter, meat, eggs, cheese, etc., in the center of the bottom bread slice; make sure you include an ingredient that acts as a binding agent, otherwise the pie will not stay together as well. Lay a second slice of bread over the top of the fillings with the oiled side up. Close the the iron, so the top bread slice covers the filling. Clamp the iron closed. Trim off any excess bread sticking out from the sides of the iron. Place the cast iron over the fire, holding onto the wooden (or otherwise insulated) handles. Bake the hand pie for about four to six minutes rotating occasionally.

There are all sorts of recipes you can try. Richard O’Russa wrote a great looking cookbook and you can find even more recipes from Rome’s online shop, which features more information about the devices. I am sure you can find other hand pie recipes for baking with pie irons elsewhere on the the internet, as well, like here. You can also check out Pudgy Revolution’s Pudgy Pie Test Kitchen You Tube series, and if you really like their recipe ideas, you can support their pudgie pie cookbook Kickstarter.

Paleo Carrot Coconut Muffins

Coconut Paleo Cornbread Muffins 1

The other day while browsing Facebook, I ran across Lauren’s paleo cornbread muffins. The muffins looked really good from their description, and the title seamed rather interesting. I mean, what are cornless cornbread muffins anyway? Well, these tasty treats are actually cornbread-style coconut muffins. I know that may sound strange, but the muffins are very tasty. The flavors blended nicely, covering up any potential coconut flavor almost entirely (if you want a more pronounced coconut taste, I’m sure it’s not too hard to adjust the flavors).

Savory Coconut Muffins

These muffins looked like they would go perfectly with the chili from the recipe I recently posted, but they also taste great on their own. The muffins contain honey without being overly sweet, especially since I swapped the originally listed apple sauce with carrot puree. I was bothered by the amount of oil that the recipe called for, which was equal to the flour measurement. My stomach doesn’t usually handle oily foods very well (it just sinks to the bottom of my stomach and lingers). I halved the oil, substituting it with more carrots. If you want, you can lower the fat even more by completely substituting the oil with puree; I plan to do this next time as an experiment.

Cheesy Savory Coconut Muffins

To increase savoriness, I added Daiya pepperjack cheese to half of the muffins by sprinkling it on top, but later realized that I should have put the cheese in the middle (I did include instructions for that below) to prevent it from so firmly sticking to the liners.

What do you put in your cornbread muffins? What do you eat them with?

Coconut Paleo Cornbread Muffins 2

Carrot Coconut Muffins
Adapted from Lauren’s Paleo Cornbread Muffins at Empowered Sustenance
The recipe below is a doubled adaptation of the original version. I have also included vegan options.

Yields 1 Dozen Muffins

Ingredients
1/2 C Coconut Flour
1/4 C Coconut Oil, melted
1/4 C + 2 T Raw Pureed Carrot, room temperature
4 Eggs, room temperature
OR 4 Chia Eggs (1/4 C Chia Seeds + 3/4 C Filtered Water)*
2 T Creamed Cinnamon Honey or Wildflower Honey**
1/2 tsp Baking Soda
2 tsp Unfiltered Apple Cider Vinegar
Filtered Water, as needed, room temperature
Daiya Pepperjack Style Shreds, optional

Directions
For vegan muffins, finely grind the seeds in a spice grinder. Mix the chia egg ingredients together with a fork in a medium bowl, adding up to 4 more tablespoons of filtered water if necessary to create an even egg-like consistency. Set aside for 20 minutes, stirring occasionally.

Preheat the oven to 350 degrees F. Grease or line the muffin tin with muffin papers. Set aside.

In a large food processor, combine the flour, oil and 1/4 cup puree until well combined. Incorporate the eggs fully until the batter no longer has any lumps. Mix in the remaining puree, sweetener, baking soda and vinegar. Add more water as needed to achieve proper muffin batter thickness.

Pour about 1 tablespoon of batter into the muffin cups. Sprinkle about 1 to 2 teaspoons of cheese on top if desired. Pour another spoonful of batter over the cheese.

Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack for 15 minutes. Turn out the tin onto a rack or plate. Cool until they are warm to touch and ready to eat.

Store in an airtight container. They will last longer if chilled.

*You can make flax “eggs” instead of chia ones with the same seed to water ratio and instructions.

**For lower sugar content, use 1 tablespoon blue agave nectar or about 6 to 9 drops of liquid stevia in lieu of honey.

Note: If you want to leave out the sweetener entirely, just add more carrots. You can also add minced bacon, red bell pepper, chiles or scallions.

National Heirloom Exposition, Day 2

As I stated before, there were tons of exhibits to see at the exposition. It was great to see so many people, especially the school kids, come in to the expo and have such a great time. I found out some neat tidbits! People from all over the USA can participate in the festival displays by submitting their heirloom produce. In addition, all of the proceeds are donated to local school garden and food education programs.

It was pretty interesting to work at the sampling station, especially since I am not well acquainted with all of the watermelon varieties. I didn’t know know which colors to expect, so it was always a lovely surprise to behold the beauty hidden within the rinds whenever I sliced into the fruit. It was great to hear people’s responses to the melon colors, sweetness and flavors. They were as surprised as I was, many disbelieving at first that we were only serving watermelon. Interestingly, some of the tasters compared trying the melons to wine tasting, as the flavors varied in subtleties, sweetness; it helped greatly to start with the mellower flavors and work your way up.

Unfortunately, I didn’t have time to see any of the 100 plus lectures, but I heard that many people were interested in hearing Vanda Shiva, one of the keynote speakers, an anti-GMO and environmental activist and renowned author. The Wednesday lectures I wanted to hear were “Fermentation” with Luke Regalbuto & Maggie Levinger of Wild West Ferments and “Seaweeds for Food and Health” by Heidi Herrmann of Strong Arm Farm.  Thursday’s “Herbal Kitchen” by Kami McBride from Living Awareness Institute also sounds interesting. There was a “Livestock Barn” lecture series, with topics such as “Rabbit: Another White Meat” and “How to Cut Up a Chicken”.

As I explored the expo, I got to see all sorts of fruit and vegetable displays, including competitions for giant tomatoes and pumpkins. Sadly, I found the pumpkin contest a little disappointing with generally lower weight results; the contest is nation wide The Great Pumpkin Commonwealth  with results of up to 1480 pounds this year. Chef Ray L. Duey, the culinary artist, carved fruits and vegetables into intricate and awe-inspiring displays. There was also flower show, and I got several pictures of Aztec Dahlias‘ gorgeous specimens. Betty Finch’s incredibly detailed gourd sculptures were on display in the art exhibit; certain pieces of the sculptures were molded into shape as they grew. The only large mammals this year were llamas and hogs, but there were also sheep, goats, cute kunekune pigs and adorable bunnies!

On to the food! So in addition to all of this excitement, I visited many, many food vendors and tried my share of tasty samples. Not only were Mama Baretta and Lydia’s Organics there with gluten-free delicious goodies but there were several other companies with scrumptious bites, too. I finally tried Bloomfield Bees Honey’s liquid gold and particularly enjoyed their blackberry and orange-chocolate honeys. Byerbri and Good Faith Farms had really great olive oils with smooth and delicate flavors. Crofter’s Organic’s (the South American Super Fruit Spread was my favorite) and Lisa’s Luscious Kitchen‘s (loved every spoonful) jams and chutney’s were so delectable. The Hue De Laroque Family Farm’s and Sonomic’s vinegars were very nice, and I can just imagine using them in salads, reduction sauces and marinades. WholeVine Cookies was very impressive for it’s agricultural sustainability, charity and rich flavors; as a one of the sister companies of Jackson Family Wines (parent company for Kendall Jackson Wines), it reuses the seeds and skins left over from crushing the grapes, drying and grinding them into flours to make soft moist gluten-free cookies, like the oatmeal raisin and the peanut butter ones I tried. I was astounded by the texture and complexity of the flavors; they tasted and felt like “normal” homemade cookies but without the commonly present icky wheat aftertaste. WholeVine also had their cooking oils, seed flours and skin flours (yes, they differ in flavor) for purchase in eight grape varieties. RW Garcia demoed their “MixtBag” of yellow and blue corn chips, “English Cheddar Dippers” and “Curry Mango Dippers” (my absolute favorite), which all had delightful flavor and crunch. Real McCoy’s also gave out gluten-free and yummy samples of “Sweet & Spicy Rice Chips,” “Baked Vermont White Cheddar Rice Puffs” and “Baked Jalapeno Cheddar Rice Puffs.” My absolute favorite snacks were Saffron Road‘s crunchy roasted chickpeas in “Bombay Spice” and “Falafel” flavors. Andy’s Farm Culinary Alchemy had some of their “Phyto-Liscious Foods” out, including Carob “Chi Force Energy Bars,” “Spicy East Indian Popcorn Seasoning,” pear and peach spiced chutneys and Andy’s 60 Ingredient 4 Seasons Super Sour Kraut, which were all very tasty (especially the bars and chutneys). Amy’s Kitchen was there with samples again, this time with tomato bisque, red curry with vegetables and rice and minestrone vegetable soup. Now they make gluten-free brownies! I’m really looking forward to trying those.

Please view the gallery below for more pictures of colorful fruits and vegetables and cute animals. Enjoy!

Beetings Will Continue Until Health Improves!

I’m just joking and being punny. Beets are a nutritious root vegetable that is entirely edible (greens and roots), like carrots, and are used in many different cuisines. You can eat them raw in salads or juiced, roasted, steamed, as chips (dehydrated or baked), pickled or canned, in soups, and more. You can always try an Eastern European dish of brightly hued hot or chilled borscht, which can also include sour cream, onions, potatoes, cabbage, sorrel, tomatoes, or carrots, depending on where the recipe is from. There are also many varieties of beets that best prepared in various ways. Some have tough or tender greens, while others have have rather sweet or bitter roots. Tender greens and sweet beetroots can be eaten raw, but tough greens and bitter roots are best cooked so to ease digestion and improve flavor. Which ever beet variety you choose, make sure to rinse and scrub them all over with a vegetable brush to get rid of dirt hidden in crevices and bring out the natural color. Here’s a helpful website that has more ideas and factoids mostly regarding red beets.

Beets have practical uses, too. You may have noticed their deep or bright colors caused buy flavinoids (anti-oxidants), especially while cutting them up. Watch out! The darker cultivars will stain anything and everything. Many people choose to wear gloves when working with them. Whether you do or do not enjoy eating beetroots or their greens, you can use them to dye paper, yarn and fabric. Just make sure to perform a sample test run, since the colors may not turn out as you expect.

Red beets range in size and color, from pink to dark, dark red and are of your most commonly found varieties in grocery stores. They are generally juicy, tender, sweet and vividly colored. There are lots of heirloom and hybrid cultivars to choose from that are a bit different, some of which have tasty greens. For the kind that are best cooked, here are some methods to prepare them. Red beets are high in nutrients and are very good for you.

Chioggia beets are a nice visual treat of a beet that come in red, purple or pink with white rings in a series of circles that form a bulls eye target when they are sliced horizontally; it you cut them vertically in half, the flesh appears striped with alternating striations. These beetroots have a sweet overall flavor but very sharp bitter aftertaste when eaten raw; their alkalinity made my throat kind of itchy and irritated. I drank lots of water and had to consume something slightly acidic to get rid of the sensation and taste. The other option is to thinly slice the beets and marinate them in either vinegar or citrus juice, like in this recipe. Needless to say, these beetroots are best eaten cooked or marinated. Baby candy cane beets are similar in pattern with bright red and white radiating circles but are smaller, can be eaten raw and are the sweetest type of beet.

Golden beets have a mild and sweet flavor with another full collection of nutrients. They also have a bulls eye pattern but in orange and yellow when sliced horizontally. Since golden beets are a bit rough skinned, it’s best to peel them first. One of the great things about golden beets is that when you peel them, you don’t have to wear gloves or worry about your hands staining. I have yet to try them, but I hear they taste fantastic oven-roasted, especially whole. There are several cultivars to choose from, such as Burpee goldens, yellow Detroits and yellow Mangels.

The Dutch blankoma or albino beets, are also a bit different. These beets are also non-staining, so no gloves are necessary. Blankoma beets have a mild flavor and a potato-like texture. Lightly steam them to bring out their delicate sweetness that is easy to mask if you aren’t careful in adding the right amount of seasoning. Just add a little extra flavor from spices and herbs at a time; it’s also best to start simple, maybe with some salt and pepper. Keep a close watch over them as they cook to prevent them from overcooking and turning gray, which can also diminish the natural flavor. Here’s some more information about them, including how to prepare them.