Super Natural Every Day.......my thoughts

Just finished making Kale Salad from Heidi Swanson's "Super Natural Every Day."  Loved it!  Super easy and yes, super natural.  Great collection of simple and (for some reason i want to use the word "robust" so i will) robust recipes.  Good ingredients, easy directions and not too many dishes to clean up.  Very pleased with healthy vegetarian recipes that don't rely on fake meat like stuff made from soy extracts (pet peeve.) Maybe because it's 101 degrees today but I think most of the recipes would be better suited for cooler temperatures as they are quite homey and comforting.  None the less, a great book to add to the shelf.  When the temperature goes down to 90, maybe I'll make the chickpea stew and in the mean time, perhaps the cucumber cooler or watermelon salad will keep me refreshed.

I took artistic license with my version and changed a few things: swapped olive oil for coconut oil and used less, added chickpeas instead of farro, added some rice vinegar, and crushed red pepper for some heat.

Blueberry lavender muffins

Into a muffin where you belong, blueberries.......
makes 12 normal sized muffins or 6 big guys
1 c. all-purpose unbleached flour
1 c. whole wheat pastry flour
1/2 c. rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp dried lavender
1 tsp fresh lavender buds (omit if you don't have access to fresh. just use a little more dried)
1 pint blueberries

1 egg
1 c. unsweetened almond milk
1/2 c. + 2 T cane sugar or maple sugar 
3 T honey
1/2 ripe banana, mashed
3 T coconut oil
1 tsp vanilla extract

Preheat oven to 350 degrees.  Line muffin tin with muffin cups.  Combine all dry ingredients (except berries) in a large bowl, and whisk together.  Add the blueberries last and gently toss them around to coat with flour.
Combine all of the wet ingredients in a bowl and whisk until combined.  A word of caution: if ingredients are cold, the coconut oil will get hard and lumpy.  That is bad.  Whisk all ingredients together until well combined then add to the dry ingredients.  Lightly mix together, until just combined.  Scoop batter into muffin cups and bake for 15-20 min.  A tooth pick inserted in the center of a muffin will come out clean when they are done.

Cucumber infused gin gimlet

Infusing alcohol is my new favorite past-time.  Infuse:  to steep in liquid (like alcohol) without boiling so as to extract the soluble constituents or principles (thank you Webster.)  So what I've been spending time doing is putting vegetables, fruits, and herbs in alcohol to reinvent my favorite cocktails.  Waiting patiently, until they have reached a point of greatness is the hardest part.  The best part is the limitless possibilities of flavor combinations.  Here, I have elevated the classic gimlet to a new level of freshness by infusing gin with cucumbers.  

And might I take a moment to share that I've had just about enough of the endless flavored alcohols filling liquor store shelves.  Really, "Dude" flavored vodka?  This is out of hand and I don't trust these flavored concoctions.  I don't know how they get the vodka to taste like a dude and I don't want to know.  I imagine there is added sugars involved and other things that a "food scientist" had to create in a lab.  I try not to ingest anything that a "food scientist" had a hand in making, which is why I opt to make my own infusions. 

Cucumber Infused Gimlet

2 oz gin infused with cucumber*
1/2 oz fresh squeezed lime juice
splash of Rose's lime juice
optional splash of club soda if you what a sissy drink

Combine all ingredients, except the optional club soda, plus some ice in a cocktail shaker and shake, shake, shake.  Strain into a martini glass to enjoy "up" or pour over ice and top with club soda for a less aggressive beverage.

Cucumber Gin

In a glass vessel, combine the desired amount of gin with thinly sliced organic cucumbers.  Make sure you wash the cucumber well and avoid bruised or mushy cucumbers.  Let this concoction steep in the refrigerator for several days.  The longer it steeps the better, but three days should get you gin that has captured the essence of cucumber.

Lemony tofu linguine

I don't have much to say about this recipe other than it's very good.  Nothing against the recipe........just feeling a little brain dead.  This is probably the result of watching 1/2 an episode of "Millionaire Match-Maker."  Still trying to wrap my head around it.
Don't let the tofu scare you.  Marinatating it gives it great flavor and baking it makes it crispy and firm.  So yeah, it's light, lemony, and healthy.

Lemony tofu linguini  (4 servings)

1 block of tofu (the refrigerated kind in the plastic tub)
2 medium zucchini, cut into 1/4 inch thick slabs
2 c. arugula
1 head of garlic
1/2 box of whole wheat liguine
1/2 c. fresh squezzed lemon juice
3 T. while balsamic vinegar
1/2 tsp salt
generous amount of fresh black pepper
1/2 tsp honey
splash of olive oil


Plan ahead!  First step is pressing the moisture out of the tofu, which will take a few hours.  To do so: slice the block of tofu in half horizontally, so you have to thinner slabs.  Place a folded kitchen towel or paper towels on a plate and place the two pieces of tofu next to each other on the lined plate.  Place another folded towel on top of the tofu and then put something heavy on top to squash the water out of the tofu.  This way it won't be spongey and it will soak up more of the marinade.  Let this sit and squish for several hours.


Cut the pressed tofu into bite sized cubes, 1/2" thick or so, and place in a bowl.  Place sliced zucchini in a shallow backing dish.  Combine the lemon juice through olive oil in a small bowl and whisk together.  Pour half of the marinade over the zucchini and the rest over the tofu.  Toss the stuff around in the marinade every now and then and marinate for 30 min. to an hour.  Preheat oven to 400 while it's still marinating.


Line two baking trays with foil and arrange the tofu on one, and the zucchini on the other.  Put them in the oven and bake for 30 min., tossing around once in a while.  Wrap the garlic in foil and place that in the oven too.  While tofu bakes, cook pasta according to package directions.  Make sure you cook the pasta in a big enough pot with enough water and a good amount of salt.  Before you drain the pasta, reserve a cup of the cooking water to add back in to the pasta and veggies.  

Toss together the pasta, arugula, tofu, zucchini, garlic cloves (removed from their skin,) and pasta cooking water.

 

Grilled Avocado, radicchio, and papaya

Grillin' time!  I got tired of grilling the same old, same old so I thought I'd mix it up a little bit.  Forgive me for the big carbon foot print involved in this recipe.....unless this is Martha Stewart reading this, then you surely have ripe papayas and avocados in your climate controlled green house.
It's a good side dish, toss it together as a salad, or add some feta or crumbly Mexican cheese and make it a meal.

1 head of radicchio, cut into 1/4's (this is a bitter little guy so if you don't like bitter things, you can use romaine hearts instead)
1/2 of a large papaya, cut in 1/2, seeded and peeled
2 ripe, but not mushy, avocados, cut in half and pit removed
olive oil
salt
limes
cilantro, washed and leaves torn from the stems

Heat grill.  Oil or spray grill (be smart here, don't catch yourself on fire.)
Drizzle veggies and fruit with olive oil and sprinkle with salt.  Place on grill.  Put avocados on flesh side down first and once they get seared on that side, flip them and let them cook skin side down, the rest of the time.  Turn the stuff as it browns on each side.  Should only take 8 min or so, but it will depend on how hot the grill is.  Remove from the grill and arrange nicely on a platter or big plate.  Squirt, generously with lemon, sprinkle with a little more salt and the cilantro.  Done.

Skinnier pina colada

" I need to start drinking more Pina Coladas."

That's nice mom, but I'm not sure that's a real good idea.  Unless you're prepared to fast and do endless cardio, making a habit of Pina Coladas will likely result in wearing muumus.....alone with your coconutty pineapple heaven in a glass. 

But they are so good!  If only you didn't feel like you just ate a huge ice cream sundae after drinking one.  I think I've come up with something that will allow us to enjoy a Pina Colada without having to shop for muumus.

Skinnier Pina Colada

1 oz gold rum 

1 oz pineapple infused vodka*

1 oz coconut water (below is a picture of my favorite)

splash of light coconut milk (shake the can before you open it)

squirt of agave or honey......make it as sweet as you want.  I like it stiff so a squirt is enough

Combine all ingredients in a shaker and shake vigorously, playing island inspired music will help with this step. Strain into an ice filled glass.

I suppose you could blend this all up to if you like a frozen drink.  I, personally, would hate to dilute it too much or make it too hard to drink.

Pineapple infused vodka
Choose you favorite vodka (I like Titos and Prairie)
Fresh pineapple cut into pieces small enough to fit in the top of your vessel of choice
a jar, bottle with a larger opening, something glass to put this all in

Add cut pineapple to vodka in your jar or bottle and let sit in the refrigerator for a least three days, the longer the better.

Hard lemonade

Now that summer is in full swing, it's time for lightening bugs, picnics, and lemonade.  I tend to find that lemonade without a substantial amount of liquor however, is just a waste of calories.  Getting chewed up by mosquitoes seems to be much more fun when cocktails are involved.  While there are bottled and canned versions of "hard lemonade" in stores, I don't care for those.  I prefer to go the extra mile and use quality ingredients to make a good strong, refreshing drink that will sharpen my Miyagi skills should I want to fill a jar with lightening bugs, or lessen the pain should I happened to step on a shard of hot coal while grilling, bare foot.  Happy 4th of July!

Hard Lemonade

1 oz. vodka
1 oz. gin
1/3 c. freshly squeezed lemon juice
3 T. sweetener of choice, or more if you want.....(agave, simple syrup, honey, etc.)
club soda
ice

Combine vodka, gin, lemon juice, sweetener, and ice in a cocktail shaker.  Shake vigorously until your arms hurt.  Pour into a ice filled glass and top with club soda.  Drink.

*please drink responsibly.  Avoid mobile phones, hot coals, and most of all motor vehicles.

Doughnut cake

This cake was suppose to taste like a malt ball but it didn't.  It tasted like a giant doughnut.  Instead of Malt Cake I created Doughnut Cake, which is hardly a problem.

 
Doughnut Cake
 Preheat oven to 350 degrees.
Butter or spray a bunt pan and lightly coat it with flour (the inside only) 

2 1/4 c. cake flour.  Not just plain old flour.  This come in a box that says "Cake Flour"
3/4 c. whole wheat pastry flour
1 c. malt powder
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp salt
1 stick unsalted butter
1/2 c. solid coconut oil
2 c. cane sugar
1 T. organic vanilla extract
4 egg whites
2 c. cold water

Combine all of the dry ingredients in a bowl.  Then beat together the butter, coconut oil, sugar and vanilla until it's a little fluffy and might look a little curdled.  Scrape down side and beat a few seconds to incorporate everything.
Now, add the dry ingredients and cold water, alternating, starting and ending with the dry ingredients.  After each addition, beat on low until incorporated.  Next, transfer the batter into a large bowl, and set aside.  Clean out mixing bowl and mixing attachment and dry (if you are using a hand mixer, you can just use a clean bowl and not worry yourself about transferring the batter to a new bowl.  If you are using a stand mixer.....follow the directions.)
Put the egg whites in the mixing bowl and beat, starting slowly and increasing speed gradually, until you get soft peaks.  Now, fold the egg whites into the batter.  Be gentle so that you don't deflate the egg whites.  Pour batter into prepared bunt pan and place in oven to bake about 35-40 minutes.  All ovens are different so check the cake after 30 min and about every 3-5 minutes after, depending on how done it is after the first 30 min.  When a toothpick stuck in the cake comes out clean, it's done.  The sides of the cake will also be starting to pull away from the sides of the pan.
Allow to cool in the pan for 10 min-ish.  Remove from pan and continue to cool.

Chocolate Ganache (If you like a chocolate covered doughnuts, that is.  You could also generously sprinkle with powdered sugar if you prefer that sort of thing.)

1 1/4 c. milk or almond milk
10 oz of good chocolate, in chunks, or chocolate chips

Melt chocolate in a bowl over a simmering pot of water.  Stirring often.  Bring milk to a simmer in another small pan.  Once chocolate has all melted, add the milk and whisk together.  This will need several hours to cool and thicken.  You can also put it in the refrigerator to speed up the process.  Once it is thicker but still able to run down the sides of the cake, place the cake on a serving plate and pour chocolate ganache over it.

Homemade cereal milk ice cream

 

Once upon a time there was a, once low profile, eatery in a big fancy city that became widely popular called Momofuku.  They make delicious things, like Cereal Milk ice cream, for fabulous people.  Mmmm cartoons and cereal is one of life's most simple pleasures, made complete by slurping the cereal infused milk from the bottom of the bowl.  If only one could capture all the milky, sweet, cereal bliss in a semi-solid form. 

Momofuku did it first but I did it for you.  Here's a version to make at home and because I'm going on vacation next week, I lightened it up.  I also experienced an ethical dilemma while shopping for cereal.  I was going to make Fruity Pebble ice cream but the natural food isle called my name and I can happily report that this "natural" cereal, with no corn syrup or other crazy ingredients is good, better than Cinnamon Toast Crunch actually

Cinnamon Cereal Milk Ice Cream

Danger: special equipment required!  Ice cream maker (KitchenAid makes a killer one) or a barrel, some ice, salt, and a pioneer.

2 c. unsweetened almond milk*

2 c. cereal (you can choose whatever you'd like)  I used Mom's Best Toasted Cinnamon        

       Squares

1 c. non-fat Greek yogurt*

2 T honey

1/4 cane sugar or sweetener of choice to equal the sweetness of a 1/4 c. sugar

1/8 tsp cinnamon (omit if you choose a different cereal)

a few dashes of salt

Combine cereal and milk in a large bowl and leave unattended for 30-45 min.  You may want to drop in, stir, and eat a piece of cereal every now and then.

Place a strainer over a second bowl (big enough to catch the milk) and dump the milk and cereal into it.  Smash cereal against strainer to extract as much tasty milk as possible.  Don't throw away cereal.  There will be lots of yummy cinnamon and milk left in the original bowl so be sure to use a rubber spatula and scrap that all into the strained milk. 

In a blender or if you're fortunate, a Vitamix, place 1/3 c. of the reserved mushy cereal, the yogurt, honey, sweetener of choice, salt, cinnamon and 1/4 c. of cereal milk.  Blend until smooth, abouts 1-2 minutes.  Add the remaining cereal milk and bled until combined.

Pour mixture into your ice cream maker and follow their directions, or give it to your pioneer who will make it in a barrel.  My KitchenAid took about 24 min. of spinning and humming until it was ice cream.  Now, you can eat it all right away, which I recommend because the texture is top notch right out of the ice cream maker (of course you'd be sharing with others.)  You can also put it in an air-tight container and freeze until you're ready to eat it.  I'd advice taking it out, eh, around 15-20 min. before you want to eat/serve it, as it gets pretty hard in the freezer.  Crunch up left over cereal and sprinkle on top for extra WOW factor. Wow!

*if you are not going to Florida and prefer a richer treat, substitute the almond milk and yogurt for 2 c. milk and 1 c. of cream.  Soak it all with cereal and forget about reserving mushy cereal to blend with it.  Strain as instructed then blend with honey, sugar, etc.

Chocolate Oatmeal cookies

"I wish we had some cookies or a cake"

"Do you want me to make something?"

"No, that's ok."

"Are you sure?"

"Yeah, don't worry about it."

30 minutes later "So, are you going to make some cookies?"

And the chocolate oatmeal cookies were born.

Chocolate oatmeal cookies

• 3/4 c. whole wheat pastry flour
• 1/4 c. cocoa powder
• 1 c. rolled oats
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 egg + 1 egg white
• 3/4 c. natural can sugar
• 3 T. melted butter
• 1/4 c. maple syrup
• 1 tsp vanilla extract
• 1/2 c. chopped figs or other dried fruit

Preheat oven to 350 degrees.  Combine first five ingredients in a bowl and set aside.  Combine eggs and sugar in the bowl of a mixer and beat until light and foamy.  Measure vanilla into melted butter then slowly add melted butter to eggs and sugar with mixer on low.  Stop mixer, scrap down sides and bottom of bowl, then add the maple syrup.  Mix lightly to incorporate syrup.  Add the dry ingredients to the mixing bowl, along with the figs and mix just until combined.  Chill dough for at least 30 minutes, then scoop onto cookies sheets leaving a few inches between cookies.  Bake for 7 minutes, rotate pans and bake an additional 7-8 minutes.  Remove from the oven, transfer cookies to cooling racks and cool until you cannot resist the temptation, even though you might burn up your mouth.