Warm and Nutty Quinoa

Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

www.101cookbooks.com

CLASSIC SPAGHETTI AND MEATBALLS

Serves 4 to 6.   Published January 1, 1998.  

This streamlined recipe can be on the table in under an hour.

INGREDIENTS

Meatballs
2	slices white sandwich bread (crusts discarded), torn into small cubes
1/2	cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4	pound ground beef chuck ( or 1 pound if omitting ground pork below)
1/4	pound ground pork (to be mixed with ground chuck)
1/4	cup grated Parmesan cheese
2	tablespoons minced fresh parsley leaves
1	large egg yolk
1	small clove garlic , minced (1 teaspoon)
3/4	teaspoon table salt
	Ground black pepper
	Vegetable oil for pan-frying (about 1 1/4 cups)
Simple Tomato Sauce
2	tablespoons extra-virgin olive oil
1	teaspoon minced garlic
1	(28-ounce) can crushed tomatoes
1	tablespoon minced fresh basil leaves
1	pound spaghetti
	Grated Parmesan cheese

INSTRUCTIONS

1. 1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. 2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
3. 3. Bring 4 quarts of water to boil in large pot for cooking pasta.
4. 4. Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.
5. 5. For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.
6. 6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
   
   
   www.cooksillustrated.com
   
   

Brown Rice Yum

BROWN RICE WITH BLACK BEANS AND CILANTRO

Serves 4 to 6.   Published March 1, 2009.   From Cook's Illustrated.

INGREDIENTS

4	teaspoons olive oil
1	medium onion , chopped fine (about 1 cup)
1	green bell pepper , chopped fine
3	garlic cloves , minced
1	cup low-sodium chicken broth
2 1/4	cups water
1 1/2	cups brown rice , long-grain
1	teaspoon salt
1	(15.5-ounce) can black beans , drained and rinsed
1/4	cup chopped fresh cilantro leaves
1/4	teaspoon ground black pepper
1	lime , cut into wedges

INSTRUCTIONS

1. 
   
   
   1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
2. 
   
   
   2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
3. 
   
   
   3. Remove pot from oven, uncover, fluff rice with fork, stir in beans, and replace lid; let stand 5 minutes. Stir in cilantro and black pepper. Serve, passing lime wedges separately.

Pear Butter

Prep Time:  1 hour

Cook Time:  12 hours

Ingredients:  

Pears (40 medium or 50 small)

1 1/2 cups sugar

2 tsp cinnamon

1/4 tsp ground cloves

Preparation:

1.  Peel, core, and chop pears.  Then puree in a blender.

2.  Put pear puree, sugar, and spices into a crockpot, and set on high.

3.  Cook, uncovered, stirring occasionally, until reduced by half.

To Can:

Leave 1/2 inch head space.

Remove air bubbles.

Process 20 minutes for pints, 25 minutes for quarts.

To Freeze:

Leave 1/2 inch head space in pint jars, 1 inch in quart jars.

Seal and allow to cool completely before freezing.

Yield:

4 pints or 2 quarts

About.com

Pesto

Pesto is a very forgiving recipe; measurements given below need not be followed exactly.  Pesto is wonderful in soups and also can be used to flavor sandwiches (try mixing with a spoonful of mayonnaise), deviled eggs, and salads.  Or brush on meat or fish before grilling or baking.

Yields about 1 cup

1 cup packed fresh basil leaves and tender stems (may use part fresh spinach)

1-3 cloves garlic

1/3 cup pine nuts, walnuts, or hazelnuts (toasted)

3-6 T Parmesan cheese (grated)

2 sprigs flat parsley (optional)

Finely chop together in food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)

Add gradually while food processor runs to make a thick paste.  Serve at room temperature with any kind of hot pasta.  The flavor is intense; a little goes a long way.

To freeze:  Freeze in ice cube trays.  When frozen, remove cubes and place in a resealable plastic bag, removing from the freezer  as needed.  When making pesto to freeze, omit the garlic and cheese if desired.  When using the pesto, stir in freshly grated Parmesan and minced garlic.

Cilantro version:  Grind in food processor 1/2 cup sesame seeds (optional).  Add and process together 4 cups fresh cilantro, 4 cloves garlic, 1 tsp ground cumin (optional), 1/4 cup fresh lime juice or red wine vinegar, 5-6 T olive oil, and salt & pepper to taste.

Simply in Season

Pizza Crust

1 heaping T active dry yeast
1 1/4 cups warm water
Stir together in a large bowl until yeast is dissolved.

2 cups flour
1 cup whole wheat flour
1 tsp salt
Add enough flour to make a soft dough.  Knead 8-10 minutes until smooth and elastic.  Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, about 45-55 minutes.  Generously grease pizza stone or baking sheet with olive oil.  Roll or press dough onto pan.  Bake in preheated oven at 450* for 5-8 minutes.

Simply in Season

Strawberry Bread

1 cup flour
1/2 cup whole wheat flour
1 1/4 cups strawberries (mashed)
3/4 cup sugar
2/3 cup oil
2 eggs
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Mix together in a large bowl, stirring until just combined.  Pour into greased 8-inch loaf pan and bake in preheated oven at 350* until toothpick inserted in center comes our clean, 1 hour.

Summer variation:  Replace strawberries with peeled, finely chopped peaches, blueberries, or a combination.

Simply in Season

Grilled Peaches with Cinnamon-Sour Cream Sauce

what you need

1/2 cup sour cream

1 Tbsp.  brown sugar

1/4 tsp. ground cinnamon

4   fresh peaches (1 lb.), cut in half, pitted

2 Tbsp. honey

make it

HEAT greased grill to medium-high heat.

MIX sour cream, sugar and cinnamon; set aside.

BRUSH cut-sides of peaches with honey. Grill 6 to 8 min. or until softened, turning occasionally.

SERVE topped with sour cream sauce.

www.kraftrecipes.com

Concord Grape Jam

1.5 oz Sure Jell Pectin

So my mom said "write down "use the box instructions!""

http://www.kraftrecipes.com/recipes/surejell-concord-grape-jam-50424.aspx

some of my notes...

take skins off grapes and keep each in a separate bowl

puree the skins w/ some of the juice in a blender

put in hot-from-dishwasher jars

seal

turn upside down for 10 minutes

turn right side up

will "pop" when sealed

Cheri- when your grapes come in- maybe you and Joanna can come over for a JAM making party

Amanda's Bumbleberry Pie

2- 9 in pie crusts   (or use a crumb topping... 6 T butter, 1/3 c brown sugar, 1/2 c flour, dash salt)

1 1/3 c sugar

1/3 c flour

2 c apples- thinly sliced

1 c raspberries

1 c boysenberries (or blackberries)

1 c rhubarb- cut into 1 in pieces

preheat oven to 350

stir sugar & flour in lg bowl

add fruit.  toss.  put in shell

cover with pie top and seal & vent

bake 45 minutes until brown 

Facial Mask

Funky Face-Mask Formula:

1) Mix a 1/4 cup of powdered clay with,
2) 3 teaspoons of corn starch.
3) Then mix in a blend of:

• Herbs like peppermint, jasmine or calendula. (About 3 teaspoons total per 1/4 cup.
• Essential oils like sandalwood, lavender or tea tree. (About 8 drops total per 1/4 cup
• For dry skin - add 4 teaspoons of sweet almond or jojoba oil
• For oily skin - add 4 teaspoons of Brewers Yeast

4) Add enough water to form a paste.
5) And your done!


If you only want to make a little bit at a time, just reduce the quantities of each ingredient accordingly.


Kidzworld

Sugar Scrub

1 part sugar
1 part oil

Try 1/2 white sugar, 1/2 brown sugar
Types of oil:  olive, wheat germ, peanut, corn, sunflower, avocado, macadamia, almond, soybean, mineral, jojoba


Fragrance:
Essential oils (Eucalyptus, Spearmint, Peppermint, & Orange)
Spices (cinnamon, ginger, nutmeg, cardamom)

Additives:
Aloe, Vitamin E, ginseng extract

Shampoo

 1BASIC

For normal hair, or as a base to add your own scents, use

• ¹/₄ cup distilled water
• ¹/₄ cup liquid Castile Soap - I use unscented, but you can choose your favorite
• ¹/₂ teaspoon jojoba, grapeseed, or other light vegetable oil

Mix together all the ingredients. Store in a bottle. Shake before use.
This mixture isn't as thick as commercial shampoos - you'll need to just tilt the bottle over your head.
I am really impressed with how much lather I get from it though!

2STIMULATE

To wake up your scalp and your senses, try tea tree and peppermint oil!
This one's my personal favorite, and the one I use daily. It's so refreshing!

Combine

• ¹/₄ cup distilled water
• ¹/₄ cup liquid Castile Soap - I use unscented, but you can choose your favorite
• 2 tsp jojoba oil
• ¹/₈ tsp peppermint ess oil
• ¹/₈ tsp tea tree ess. oil

3QUENCH

For dry hair, try this:

• ¹/₄ cup distilled water
• ¹/₄ cup liquid Castile Soap - your favorite scent
• ¹/₄ cup aloe vera gel
• 1 teaspoon glycerin
• ¹/₄ teaspoon avocado oil or jojoba oil

4SOOTHE

Chamomile makes this 'poo a calming treat. Chamomile also has natural lightening properties, so combine this with lemon juice if you want to lighten your hair!

• 1 cup distilled water
• 1 cup castille soap - try Lavender!
• 6 chamomile tea bags
• 1 ¹/₂ tablespoons glycerin

5SHINE

Fragrant and lively, try this recipe to add shine to your hair
.

• ¹/₄ cup distilled water
• ¹/₄ cup liquid Castile Soap - try Lemon!
• 2 Tbsp dried rosemary
• 2 Tbps sweet almond oil
• ¹/₄ t lemon essential oil or fragrance oil

Boil distilled water, add rosemary and steep until fragrant.
Strain leaves and let cool. Mix all ingredients and add to water and stir well.
Store in a bottle. Use as you would any shampoo, rinse well. 

6 DRY

This is a great in-between treatment for hair, if you're helping someone who can't wash their hair on their own, or for removing dirt and oil from the hair when fresh water in unavailable

• ¹/₄ cup oatmeal
• 1 tsp crushed lavender or other fragrant herb
• 1 tsp baking soda

Grind these together with mortar and pestle, small grinder, or place in a baggie and crush with a rolling pin.

Sprinkle enough of the mixture to cover all hair, and massage for five minutes before it it brushed out

This could be made in bulk and stored in a cool, dry environment.

7NO 'POO

Though there are already plenty of instructables that cover this topic, I thought my list wouldn't be complete without including the simplest way to get clean, healthy hair.

• 1 tsp Baking soda
• Apple cider vinegar
• 4 oz Water

Put 1 tsp baking soda in a cup or mug to take into the shower with you.
In another cup, pour about 1 oz (~¹/₈ cup) apple cider vinegar.

When you get into the shower, fill the baking soda cup with about ¹/₄ c water.
Apply this to your roots only; work it in and let it sit for a minute.

Then begin to gently scrub your scalp, stimulating blood flow and cleaning out your pores.
This will actually stimulate hair growth.

Lastly, scrub the back of your skull and your temples/sideburns. This will result in less grease and more growth.

Rinse!

Follow by adding about ¹/₄ c water to your vinegar cup.
Pour the apple cider vinegar over the ends of your hair, let it sit for a minute and then rinse it out.

No 'Poo Troubleshooting

There may be a transition period from two weeks to two months depending on the person. Here are a few tips:

" If your hair becomes frizzy, try using less baking soda or leaving it on for a shorter period of time. Adding honey may also help.
" If your hair becomes greasy, try using less apple cider vinegar, switching to lemon or lime juice, leaving out the honey, and/or using a comb instead of a brush. Also, make sure you re applying the apple cider vinegar just to the ends of your hair.
" If your scalp itches, try the following essential oils; tea tree, lavender, rosemary. If your hair becomes dry, try a tiny bit of oil (any oil, I use olive) smoothed on bottom of hair.

Have fun and enjoy!

Optional, add:

• 1/4 sprig of rosemary, for fragrance
• 1 bag of chamomile apple tea, for fragrance

Instructables

Blueberry Scones

BLUEBERRY SCONES

Makes 8.   Published July 1, 2007.  

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

INGREDIENTS

16	tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2	cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2	cup whole milk
1/2	cup sour cream
2	cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2	cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2	teaspoons baking powder
1/4	teaspoon baking soda
1/2	teaspoon table salt
1	teaspoon grated lemon zest

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. 
   2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. 
   3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. 
   4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. 
   
   5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. 
   
   6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
7. 
   
8. 
   
   To Make Ahead:
   After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.
   
   Cooks Illustrated

Oil & Vinegar Dressing

Oil & Vinegar Dressing
1/4 cup white vinegar
3/4 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. dry mustard
1 Tbsp. Italian seasoning

Put the vinegar and all of the spices into a cruet or jar and shake well (with the lid on, of course!).

Pour olive oil in and shake again.

Store in the refrigerator and shake well before each use.

Enjoy!!


*If the dressing solidifies in the refrigerator, just pull it out a few minutes before serving to allow it to liquefy again. Mine usually doesn't.

clayinhishands

Pizza Crust to Try

Homemade Pizza Dough 
1 c. warm water
1 pkg. yeast (or 2 1/4 tsp.)
1 tsp. honey (you can use sugar instead, but I like to use honey)

1 tsp. salt
2 Tbsp. olive oil (or any kind)
2 1/2 c. flour (I use 1 1/2 c. whole wheat & 1 c. all purpose)

Preheat oven to 400 degrees.

Mix together the first 3 ingredients in a large bowl.  Allow the yeast to proof (this step can be skipped if you don't have time).

Next, add the remaining ingredients and mix together.  Knead the dough 5-10 times (I do it right in the bowl).

Let the dough rise for about 30 minutes (again, if you have the time).

Grease a pizza pan or a cookie sheet.  Press the dough into the pan.

If making into pizza, spread pizza sauce on the dough.  Add toppings and bake at 400 degrees for 10-15 minutes.

If making into breadsticks or quick bread, apply desired toppings* and bake for 8-10 minutes.

* I like to spread with olive oil or butter and sprinkle with garlic salt and parmesan cheese.

Enjoy!!


clayinhishands

Animal Crackers

Animal Cracker Cookies Recipe

The kind of coconut oil you purchase is key. You want it to actuallysmell like coconut. You want pure, unrefined coconut oil - it will likely have the words virgin or extra-virgin and (hopefully) organic on the jar. If you see the word "refined" on the jar, find a different brand. I've just finished off a jar of Nutiva, and really enjoyed cooking with it - but there are other great brands out there as well. You can make your own walnut (or almond meal) by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. For added depth feel free to use lightly toasted shredded coconut.

1 cup whole wheat pastry flour
1/4 cup walnut of almond meal (see head notes)
1/2 cup unsweetened finely shredded coconut, very finely minced
1/4 cup extra-virgin coconut oil, softened
1/3 cup fine-grain natural cane sugar
1/4 teaspoon salt
1 large egg, lightly beaten

a few tablespoons big-grain turbinado sugar

Whisk the flour, walnut meal and shredded coconut together in a medium bowl. Set aside. In a separate medium bowl, beat the coconut oil with the sugar and salt until it's smooth and looks a bit like a brown sugar frosting. Beat in the egg until everything is uniform in appearance. Add the flour mixture and stir just until incorporated. Turn the dough out onto the counter-top, knead it once or twice and gather it into a ball. Cut the dough in half, flatten each piece, wrap and refrigerate for at least an hour.

When you are ready to bake the cookies, preheat the oven to 350F degrees. Place the racks in the middle and line a couple baking sheets with parchment paper. On a floured work surface roll the dough out 1/8-inch thick. If the dough cracks, let it sit and warm up for a couple more minutes. Stamp out shapes with floured cookie cutters and place the cookies an inch apart on the baking sheets, sprinkle with a bit of the turbinado sugar. Bake until the cookie are just beginning to color at the edges 7-8 minutes. Remove from the oven and cool the cookies on racks if you have them.

Makes about 2 dozen cookies, depending on the size of your cookie cutters.

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