Coconut Rice

Coconut Rice

Delilah made this coconut rice and it was addictive!

Coconut Rice
serves 4

1 ½ cups uncooked white rice
1 (14 ounce) can coconut milk, well shaken and stirred
1 ¼ cups water
2 teaspoons sugar
1 ½ teaspoons kosher salt
1 teaspoon coconut oil

Place rice, coconut milk, water, sugar, salt, coconut oil in a medium saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Bring to a boil. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Taste, it should be just about done. Turn off heat and let sit covered, until rice is tender and liquid is absorbed, about 10 minutes.

Granola bars (perfect for school lunches)

 The price of organic bars just skyrocketed and so here we are making our own.  I make a batch every other week and keep purchased bars on hand in case we run out.  They keep well in the freezer and if you take one out in the morning and put it in the lunchbox, it defrosts in time for snack or lunch.

Granola Bars

(adapted King Arthur)

6 tablespoons (86g) butter, melted

1/4 cup (78g) maple syrup

1 tablespoon (14g) water

3/4 cup (149g) sugar (or less, see note below)

1 teaspoon Vanilla Extract

1/3 cup (90g) peanut butter, optional (you can definitely use another nut butter or sun butter)

1/2 teaspoon salt

1/4 teaspoon cinnamon, optional

1/3 cup (30g) oat flour or quick-cooking oats, processed until finely ground in a food processor or blender

1 2/3 cups (149g) quick-cooking oats

2 to 3 cups (283g to 425g) add ins (we use mini choc chips and crushed peanuts)

Preheat the oven to 350°F. Put a parchment sling into a 8" x 8" pan.

Mix ingredients together roughly in the order listed.  It's not really picky but it's easier to get all of the liquids mixed together first.  If you used your mini chop to make the oat flour, use it again to crush your peanuts (or a different add in).  Your mixture will be crumbly (and delicious).

Spread in a 8x8 straight sided pan, using your butter wrapper to smush it down evenly.

Bake the bars for 25 to 30 minutes, until they're golden brown around the edges. (dont over cook them!)

Remove them from the oven, loosen the edges, and cool for 10 minutes.

Remove from the pan before cutting into bars of your preferred size.

Let cool and keep in the freezer or fridge.

NOTE:

149g of sugar makes for a sweet bar, use less if you prefer or if you have sweet add-ins.  We used 100g with white choc, craisins, and peanuts and it's still very sweet.

Caramels

We LOVE these caramels!  We have made a few variations and love them all.  They are super easy to make and delicious to eat.

Vanilla Caramels
makes a lot (maybe 4-6 dozen, depending on size)

2 cups sugar
1 3/4 cup goats milk
1 cup honey
1/2 tsp salt
1 stick butter, cut into teaspoon sized pieces
1 tsp vanilla extract

Mix sugar, 1 cup of milk, honey and salt in a medium saucepan. Cook over medium high heat, stirring for 10 minutes or until boiling. Add remaining milk really slowly so that the mixture continues to boil. Cook for 5 more minutes. Stir in butter, 1 tsp at a time. Cook, stirring until 248 degrees on a candy thermometer (or until a small amount dropped in cold water forms a firm ball). Remove from heat and stir in vanilla.
Poor into a silicone 8X8 pan (or a buttered glass dish) and let cool.
Turn out and cut when cool.

We cut into little squares then roll the squares into ovals and wrap in parchment.

FOR COFFEE CARAMELS:
First steep milk in coffee grinds for an hour or two.  Then proceed recipe as written.  You can choose to skip the vanilla.

FOR SALTED CARAMELS:
Roll them and dip them in salt (your choice of salt, but we like Himalayan)

FOR CHOCOLATE CARAMELS:
Add 1/4 cup cocoa, along with the sugar.  (we havent tested this one yet)

Simple slaw

This is the best slaw!  It's great for people that think they dont like mayo since the mayo gets a little lost with the other ingredients.  It's great with any combo of cabbage, kale, carrots, and/or beets.

Simple Slaw
Serves 6

3/4c cup mayonnaise
2 tbl lemon juice
2 tsp soy sauce (use gluten-free soy, if you need)
1 tsp garlic

1 medium bunch of kale shredded
2-3 carrots, grated
2 cups of red cabbage, grated
1 beet, grated

peanuts, handful (optional)

Banana Bread, "free" style

This banana bread is dairy free, grain free, gluten free, sugar free... and delicious!  It's simple and amazing, plus it's quick!  It's really best made in a large loaf pan (I tried to make it into donuts but it's really too tender).

Banana Bread
makes one loaf

2 eggs
4 very ripe bananas (frozen work great!)
1 just ripe banana
1/4 cup date puree (or honey, if you're ok with honey)
splash of vanilla extract
1 teaspoon lemon juice
3 cups almond flour
1 teaspoon baking soda
pinch of salt
a few shakes of cinnamon
1/2 cup walnuts, optional

Preheat oven to 350 degrees and grease a loaf pan.

Put the 4 very ripe bananas in the microwave, covered in saran wrap (poke a few steam vent holes).  Microwave for 3-5 minutes till the juices are released.  Strain, reserving the juice.  Let cool the bananas cool a bit.  Reduce the banana juice by half (either in the microwave, it bubbles up, or on the stovetop).

Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add cooled bananas and mix until combined. Pour in date puree, vanilla, and lemon juice and mix until combined.  Add in slightly cooled banana juice and mix.

Add in dry ingredients.  Mix until combined then add in walnuts, if using.  Spoon batter into loaf pan and spread evenly.

Slice remaining banana, the just ripe one, into thin slices.  Lay them in 2 stripes on either side of the loaf pan, shingling them, so they overlap.  You want to leave the middle section uncovered so the loaf can expand a bit).

Bake for 35-40 minutes, until golden brown.  Cool on wire rack.

Best served warm.

Broccoli Soup

This soup is dairy free, grain free, gluten free, meat free... and delicious!  It's simple and amazing, plus it's quick!

Pureed Broccoli Soup
serves 4

1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped (optional)
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
8 cups chopped broccoli (stems and florets)
6 cups liquid (veggie broth or chicken broth, if you're not vegetarian)
salt and pepper to taste

Heat oil in a large pot over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 6-10 minutes, adding garlic and thyme (or parsley) about halfway through.

Add in broccoli and liquid.  Bring to a simmer over medium-high heat, covered. Reduce heat to maintain a light simmer and cook until very tender, about 8 minutes.  Let cool for 5 minutes.

Puree the soup in batches until smooth, taste for salt and pepper.

Serve with a big salad.  You might want to have hot sauce and a little bowl of cheese on the table but it really needs nothing.

Mushroom ­Spinach Soup

This is such a simple soup, but it has great complex flavors and depth.  It smells amazing as it cooks!  It has all our favorite spices, so I knew it would be an easy soup for everyone to enjoy.  I also think it's a nice base to build on.  We plan to try it with beans next time... and maybe lentils the time after that.  My version is below but the original version is here (with shallots).

Mushroom ­Spinach Soup
serves 4-6

3-6 tablespoons butter or olive oil
1-2 pounds  mushrooms, chopped or finely diced
1 onion
1 tablespoon tomato paste or ketchup
1 teaspoons dried thyme
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
water or veggie broth or chicken broth or whey
salt, to taste
1 teaspoon black pepper
1/2 pound or more of baby greens (chopped, optional)
protein (we plan to try white beans or garbanzo next time)
Fresh lime juice, to taste
Plain yogurt, for serving (optional)
Hot sauce

Heat butter or oil in a large pot over medium­ high heat. Add the mushrooms, cook till the liquid releases and evaporates.  Add in onions, cook till lightly browned.

Add in tomato paste/ketchup and spices; cook until fragrant, about 1 minute.

Stir in 5 cups liquid, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook for 20 minutes. You could purée smooth at this point or wait and coarsely purée after adding the greens.  Stir in greens and let cook until just wilted, 1 to 2 minutes.

If you like, coarsely purée soup now Mix in beans, if using, let heat another few minutes.  Serve with lime juice, yogurt, and hot sauce, if you like.

My new favorite salad that needs a new name (aka Lemon quinoa chickpea avocado salad)

This is my new favorite salad.  I had it at a potluck and couldnt stop thinking about it.  It was just THAT good.  After making it, I think it's a super versatile salad, so I am suggesting tons of alternatives depending on what's fresh and good by you right now.  Allow over an hour, since the salad likes to sit together for a bit before serving.


Lemon Quinoa Cilantro Chickpea Salad
serves 6 as a side

1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. veggies (cherry tomatoes cut in half, peppers, cukes)
2 large avocados, diced
2 C. spinach, chopped fine
1 bunch cilantro (or basil), chopped fine
1/4 C. onion, regular or red (optional), chopped fine if using.

For the dressing:
zest of 1 lemon
Juice of 2 lemons
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. sweetener (we like maple)
1/2 tsp. cumin
2 small cloves garlic, minced
dash of salt and pepper

To make quinoa - Put the quinoa and broth into a saucepan.  Let sit for 15 minutes.  Then bring to a boil over medium high heat.  Reduce to a simmer and let cook for 20-25 minutes.  It will still have a bit of broth in it, but it will be completely cooked.  Set it aside to chill.

Add beans, veggies, greens, and onion if using to a serving bowl.

Mix dressing ingredients together and pour over bean-veggie mixture.  When quinoa is cool, add that it in.  Add avocado last then let the salad sit together for 15-30 minutes for the flavors to blend.  Serve room temp.

Hot and Sour Soup aka the world's quickest bestest soup

This is the most satisfying, quickest soup ever.  The kids prefer it without the egg and spice in it.  I love the tang of vinegar and the punch of ginger.


Hot and Sour Soup
serves 4

1/2 cup to a 1 cup of mushrooms, thinly sliced
a neutral cooking oil for sauteing mushrooms
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 cup chopped scallions, plus more for garnish, if desired (optional, but so good with them)
4 cups chicken stock or low-sodium broth
1/2 pound soft tofu, cut into 1/2-inch dice
1/3 cup unseasoned rice vinegar (start with less)
3 tablespoons soy sauce (start with less)
1 teaspoon sugar
1 teaspoon toasted sesame oil
Sriracha, for serving
Kosher salt
2 large eggs, beaten

Saute mushrooms in oil for as long as you can, 5-15 mins.  Add garlic, ginger, and scallions.  Cook for a few minutes.  Stir in the stock/broth and add in tofu, vinegar, soy sauce, sugar, pepper, and sesame oil,.  Bring the soup to a simmer and season with salt (you probably wont need it, since the soy sauce is so salty).  Stir constantly while drizzling the eggs in the soup.  Cook for a minute to let the egg cook.  Serve with extra scallions, rice vinegar, and Sriracha.

Flourless Chocolate Cake - gluten free!

This is yet another recipe for the serious chocolate lover. It is RICH and it's gluten free, so it's a perfect cake to share with friends. It's super fast to make too and the clean up is easy with just 1 bowl. This recipe is from King Arthur Flour.

Flourless Chocolate Cake
serves 12 with small slices

1 cup semisweet chocolate chips
1 stick unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder

Preheat the oven to 375°F. Grease an 8" round cake pan (I like to use one that I can serve it in, so a ceramic tart pan with a nice fluted edge).

Put the chocolate and butter in a microwave-safe large mixing bowl, and heat until the butter is melted and the chips are almost melted. Stir until the chips melt, reheating if necessary. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and let cool in the pan before serving.

 Serve with a dollar of fresh whipped cream or vanilla ice cream. If you would like to remove the cake from the pan, wait 5 minutes before running a knife around the edges and flipping the cake out onto a serving platter. 

Quinoa and black bean salad

This is the perfect summer dish.  It's best made in the cool of the morning and served cold or room temp for dinner in the evening.  The original recipe is from Oh She Glows, check it out here.

Quinoa and black bean salad
Makes 6.5 cups (or serves 4) - DOUBLE it. Trust me!

For the salad:
1 cup uncooked quinoa (or 3 cups cooked)
1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
cilantro, as much as you can spare
2 cups of a crunchy veggie, like red peppers (my fave), julienned carrots, celery
4 green onions, chopped

For the dressing:
3 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon pure maple syrup


1. Make the quinoa: Bring to a boil, quinoa with 1.5 cups water then cover and reduce heat to low., Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy.  Let the quinoa cool a bit before adding the veggies.
2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, veggies, and green onions.
3. Whisk together the dressing. Pour onto salad and toss to combine.  Let the salad sit in the fridge for an hour or two at least or even a full day.

Cauliflower "fried rice"

This is pretty awesome.  It's lighter than rice and definitely not rice but you might able to come close to fooling someone.  It's just really delicious.  Make it with veggies for a side dish or add in tofu or chicken for a complete meal.

Check out the original recipe here.

And my slightly modified one:

Cauliflower "fried rice"

1 medium head cauliflower
1 tbsp sesame oil
2 eggs (or use egg whites)
oil
1 small onion, diced fine
1/2-2 cups veggies (peas, carrots, peppers, beans, etc)
2 garlic cloves, minced
3 tbsp soy sauce, or more to taste
Cooked tofu or chicken (optional)

Chop cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Beat eggs with a fork.
Heat a large saute pan over medium heat with oil. Add the eggs and cook like scrambled eggs.  Set aside.

Add the sesame oil and saute onions, garlic, and veggies about 3 to 4 minutes (or more depending on the vegetable) or until crisp tender.  Remove from heat and set aside.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg and veggies and optional protein.  Add soy sauce to taste.  Heat just until everything is hot.  Serve.  Love.

Peanut Butter Cookies

3 ingredients.

1 bowl.

This is the recipe seen all over with just 3 ingredients, it's not only easy to make but also gluten free... and incredibly addictive.  You can dip them in chocolate after they cool to dress them up a bit, but we prefer them plain with a tall glass of raw milk

Peanut Butter Cookies

makes 24 small cookies

1 cup peanut butter (I like natural, unsweetened)

1 cup sugar

1 egg

optional - nuts, choc chips

Mix together everything in a bowl.  The cookies just barely spread so you dont need to space them far apart on the cookie sheet (either greased or use a silpat).  Bake at 350 for maybe 8-10mins.