It is only almost the end of February but IT FEELS LIKE SPRING! Mud is coming out everywhere and the snow is slush and then frozen ice patches in the morning. Super hazardous for dog walking, running and pretty much going outside. Is it really February? Hello, climate change. Either way, all of this warm weather gets me excited for summer!!! Woo!
Anyways, in efforts to clean up the life (cont. from New Years!) I am reverting back to my less-processed life plan and making a lot more stuff. Including my own deodorant (sorry, gross, but its way better!) toothpaste and sunscreen. I am also making my own crackers, hummus, corn chips, bread, jam, hot sauce and other typically “processed” store bought items. And I feel way better about all of it.
Whole Wheat No Knead Sandwich Loaf!
1 cup lukewarm water
¼ cup melted butter
juice of ½ lemon
2 Tbsp molasses (maple syrup or honey)
¼ cup warmish milk
2 tsp yeast
1 tsp salt
3 cups flour (I used WW)
Directions: Heat up water, juice, milk and butter until just about 100 degrees. Add yeast, molasses, salt and 2 cups of the flour. Stir well. Now add the last cup of flour gradually until you have a sticky, not kneadable, but also but not pourable dough. Transfer into a well greased 8×5” loaf pan and let rise for 45-60min. Meanwhile, preheat oven to 350F. When dough is done rising it does not spring back when you press it with your finger (gently!). Once this finger pressing perfection happens, place the loaf into preheated oven for 45 minutes or until its 190F in the middle. If it starts to brown on the outside before the time is up, you can tent it with some aluminum foil. If you eat lots, the recipe doubles well.
It is sooooo excellent. You can play with the amount of flour and dryness of the raw dough for the more dense vs. crumbly loaf (I like more dense, because you can slice it without it falling apart..). More dry dough will be more dense, less likely to fall apart bread where as wetter dough will be more cake-like and crumbly.
In other news, Mango Dog and I started a fundraiser for Potcakes in the Bahamas. You can help by donating OR purchasing yourself a sweet shirt at http://www.booster.com/potcakelove! There is a lot of info about the Potcakes and where the money will go as well as a mock up of the shirt on that link! Go check it out! Thanks!
Enjoy the end of the month. Welcome to Spring!
Hello! Another January post, yep! In efforts to save mula, we went “economy style” on this soup, but you’d never know with the flavor! Super yummy. Surprisingly yummy, I’d say! Sooo give it a try. Next month I am taking on the non-processed food challenge. Where I plan to make or be able to name all of the ingredients in anything I consume. Stand-by for updates on that!
And now for the yummys.
Lentil and Ham Soup Economy Style:
1 cup cooked ham, chopped into 1/2 inch squares
1 cup dry lentils
1 medium red onion, chopped
5 cups water
1 Tbsp Curry Powder (I used vindaloo style)
Salt and Pepper to taste
Directions: Toss everything in the crock pot on low for 6-8 hours. Enjoy! I served mine topped with feta cheese crumbles. Extra tasty. I also made some biscuits to go along with it! Excellent choice. I used the Pioneer Baking Mix that is like Bisquick here in CO. Its easy and makes fluffy biscuits! Next month, during no-process Feb, Ill be making my own…booo.
In other news, while the rest of the country is under storm warnings and abnormally frozen temps, we had a mild storm last night and yesterday and are dipping well into the negatives at night, but nothing is holding us back! I feel for all of you who are getting “snowed in” for a threat of snow. I did that for a good portion of my life…its great to brave the multiple inch snow fall now though. Especially since we get to ski it!
Enjoy the coziness while you can!
New Years Healthiness continues! Well into January and I’d say I’m finally feeling like everything is back on track! I am participating in a triathlon in two weeks so I’ve gotten back on the bike and back in the pool and back on my feet running. Complete with a real training plan! Mango dog has also been subjected to a little training and he’s starting to build up his trail mileage as well. Mostly, he just searches for the perfect stick.
Tuna Steaks with Broccolinni and Sweet Potato Fries:
Heat oven to 425F. Chop sweet potatoes (I leave skin on) and toss with olive oil, salt and favorite spices. I use a little cinnamon, some old bay and some rosemary. Bake, tossing once halfway through, for 30-45minutes.
Sautee broccolini (baby broccoli) with olive oil, onions, salt and pepper until soft (5-10minutes), set aside.
Tuna:Heat olive oil over medium high heat in a large saucepan. Coat tuna with your favorite spice rub (I used a citrus salt mix made locally here in Steamboat). Once the oil is shiny, place tuna in pan and don’t flip until the edges start to get white. This will leave a nice sear on the top. Flip and wait another 3-4 minutes (longer if you’d like a more well done steak) and serve.
Happy 2014! I’m a LITTLE late posting, but at least I’m getting it in. For New Years, I made the traditional southern collard green, blackeyeds and cornbread and had that with a giant smoked turkey. Traditionally, its ham at the new year, but the City of Steamboat graciously delivered a 9lbs smoked turkey to me in thanks for my service with Parks and Rec this past year. So, I used Mr Turkey instead of le ham.
Anyways, I won’t post the fixins, because I have posted them in the past (see here.) BUT, after a few days of eating turkey, turkey got old. SO, I chopped it up and made a soup. The stock I used for the soup was some the Thanksgiving chicken we had. I used the turkey bones and some veggies to make another TWENTY TWO cups of stock which will soon be reappearing here in more than one recipe. Lobster Bisque, anyone?
10 cups stock (I used chicken)
4 cups cooked, chopped turkey
2 zucchini, halved and sliced
3 roma tomatoes, chopped (I left the skin on)
2 medium potatoes, chopped (I left the skin on these as well)
one small bunch kale
1/2 tsp crushed red pepper
1 tsp rosemary
salt and pepper to taste
1/2 cup uncooked brown rice
Directions: Combine all ingredients but rice in a crock pot and cook on low for 6-8 hours. Add rice in the last 1/2 hour.
Voila! I love soups…and their easy variations. Basically, veggies, protein, some starch or grain and a good stock. Winner. Feel free to mix it up as you’d like! I decided to go with current veggie drawer options only for this soup…but carrots and onions would be a good addition. Or pasta instead of rice. New Year, New SOup!
Merry Christmas! Unfortunately, while I have been cooking a lot, I haven’t been very good about photographing things. New New Years Resolution! Blog more, eat less—OR, just eat after the documenting has happened…
But I thought since ’tis the season, I’d share one of Mango’s favorite things, PB Pumpkin Pie Treats! Super easy. We actually made them into jar mixes for gifts at the RK Ranch this year. See also, some great photos from the RK Ranch Holiday Dog Biscuit Exchange and some recent winter hikes the dog and I have adventured on. Yep. So here we go:
PB Pumpkin Pie Doggie Biscuits:
2 1/2 cups flour
1/2 cup Pumpkin
2 TBSP PB
1/2 tsp cinnamon
Directions: Preheat oven to 325F. Mix everything together and knead until it is the texture of playdough. Roll out into 1/4″ and cut into desired shapes. Or, use a fork to flatten tsp size balls on a greased cookie sheet (pb cookie style). Bake 15-20 min or until golden and kind of hard. They will be crunchy when cooled.
It is almost Thanksgiving and the snow has fallen in Steamboat! We are hoping it is here to stay. But before Thanksgiving celebs… This weekend I am looking forward to heading down to Austin to celebrate Alden and Scott’s wedding, drinking lots of good Texas beer and of course, eating lots of BBQ! I am super excited for them and can’t wait to help them celebrate their togetherness. Standby for updates on that. Probably lots of pictures of the entire pig Scott plans to roast…
Meanwhile, with the colder weather, I have been baking a lot. Baking for the dog (yes, I know) and baking for myself! Check out this super tasty gluten free banana bread. I think the almond flour was a huge flavor addition. Points for GF baking, people!
GF Banana Bread:
1 1/2 cups flour * I used oat and almond about half and half of each
3/4 cup brown sugar
1/4 cup butter (or oil)
1 tsp vanilla
3/4 tsp cinnamon
1/4 tsp ground cloves
3/4 tsp baking powder
1/2 tsp salt
1/2 cup pecans (any nut, really)
1/2 cup coconut (also, you can use chocolate chips or more nuts)
Directions: Preheat oven to 350F. Mix flour, baking powder, spices, nuts and coconut or chocolate chips (mixing these in with the dry keeps them from sinking in the batter) in a large bowl. In a medium bowl, cream sugar and butter together, add eggs and mashed banana. Fold the wet ingredients into the dry and then pour into a greased 9×5 loaf pan. Bake for 55 minutes to an hour or until a knife comes out clean. (you might need to cover with aluminum foil half way through baking to avoid burning the top of the loaf)
Sooo yum. I cant get enough banana bread in my life, I don’t think. I am always trying different recipes and I thought this one was pretty great! Especially with a little butter on a toasted slice. Breakfast. Heaven.
AND, check out Mount Rushmore below!! We celebrated Halloween in Chicago (see Mango’s great costume, also below) and drove through the Badlands and the Black Hills on our way home~ Checks off the bucket list right there. I highly recommend road tripping through South Dakota as soon as you can. Mostly just the South West corner of it. Enjoy!
October is nearly over and that means: Halloween!!!! It also means the later end of 2013 is here and its time to review the resolutions. So far, I have given it a good go on everything but the budgeted lifestyle. The easiest cure for that would be traveling less…but that sounds so contradictory to my resolution to travel! Oh well. I have made a significant budget leap this month as I have been trying to make pantry creations as much as possible, which leads me to: pesto!
I decided to use some of my fresh basil to make a pesto since I found a meager two-ish servings of spinach linguini in the pantry. I also found half a bag of frozen broccoli. So I mixed up the pesto (recipe below), cooked the noodles and the broccoli and then I tossed all of that with some pesto. Topped it with a sprinkle of Parmesan cheese and it was delish!
1/3 cup olive oil
½ cup pecans
¼ cup Parmesan cheese
1 cup spinach
5-6 leaves fresh basil
Directions: Blend everything together in a food processor and serve!