Three Grain Crackers

Three Grain Crackers

• 1 1/2 cups flour (gluten-free blend or quinoa, millet, amaranth, etc.)
• 1 cup oats, blended into flour
• 1 1/2 cups fine cornmeal
• 1/2 tsp salt
• 1/3 cup walnuts
• 1/3 cup ground sesame seeds
• 1 1/2 cups water for cracker consistency
• 
  

Place nuts and water in blender and mix until smooth and creamy. Place remaining ingredients into a bowl and form a well in the center. Pour the nut and water mixture into the well.

Roll dough onto a prepared cookie sheet. It should be thin. Prick with the tines of a fork.

Bake at 350 degrees F. for 10 minutes. Watch carefully so they don't overbrown!

For a non-gluten free version, use whole wheat or unbleached white flour.

An Invitation

You are invited to visit my other blog, My Cozy Kitchen. It's a quiet place where I share healthy, whole-food recipes. The recipes are posted from my collection as I prepare them or as they come into focus when I am browsing through my recipe files. They are filled with antioxidants and phytochemicals, are full of fiber, and help maintain wellness and promote good health. If you stop by, please leave me a comment so I know you've been by. I'd love to share a cup of tea with you, but in blogland a few words will have to do. Happy eating and stay healthy!

Disease Proof by Dr. Joel Furhman is a site that I enjoy and is highly recommended for help with healthy eating and food choices. Don't forget the G.O.M.B.S. method for wellness!

A Little English Book of Teas

I don't know if I like this book best for its artistic illustrations of food and drink, or for the wealth of recipes it contains. A Little English Book of Teas presents an exquisite array of afternoon tea fare. From crumpets, to watercress sandwiches, Florentines, Bramble jelly, scones, and more, each recipe is accompanied by a delightful full-color illustration. This darling little book was first published in 1989 by Chronicle Books. It's authored by Rosa Mashiter with illustrations by Milanda Lopez. If you enjoy the art of afternoon tea, I think you will like this book.

Photo: Teapot, St. Petersburg, Russia; a gift from Rylan.

Spreads for Tea Sandwiches

I love visiting Karleen and working on projects with her. Since we joined our local quilt guild, we've taken up working on our sewing projects together once a month in her beautifully appointed sewing room. Our monthly attendance at quilt guild sewing sessions is simply not enough. Oftentimes our lunches turn into delightful, spontaneous tea parties. On a recent visit I packed a tray with toppings for tea sandwiches; fresh garden lettuce, herbed butter, and an olive-walnut spread. 


I hope you enjoy the recipes! Remember, afternoon tea does not need to be complicated, but rather a delightful part of any one's daily routine.

Herbed Butter

1/2 cup Earth Balance spread*

1/8 cup chopped fresh chives

1/8 cup chopped fresh basil

1 Tbsp. chopped fresh sage

Mix together and place in serving bowl. Garnish as desired.


*May substitute butter for non-vegan option. But, if you haven't tried Earth Balance before, you might try it. It's a heart-healthy option to butter and is very tasty.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Olive-Walnut Spread

1 can olives, chopped

1/2 cup walnuts, chopped

1 tsp. tamari sauce

1/3 cup Veganaise, more if desired*

Mix together and place in serving bowl. Garnish as desired.


*Or your favorite mayonnaise.

Tea and Isabella Beeton

Isabella  Mayson Beeton (1836 - 1865) was a remarkable woman who accomplished many things during the 28 years of her short life. She was born on Milk Street, Cheapside, London. Her mother was friends with a woman who had a son named Samuel Orchard Beeton. After the children grew up they married and started a family of their own. Samuel was a publisher of magazines and books. Isabella, being a good help-meet, contended not only with homemaking and parenting duties, but established herself as an asset to his publishing business. She wrote and published articles for magazines on the topic of household management and cooking. Over time she wrote a book that is known to this day as Mrs. Beeton’s Book of Household Management. It was a huge volume of over 1,112 pages. The book content included reliable information and advice, recipes, and engravings. Isabella Beeton is credited with being the first to show recipes with ingredients being listed at the beginning, the common format that is still used today. The book contents claimed to include information about everything needed to run a successful home for the middle classes. A well-written cookbook includes only recipes that the author and their assistants have personally tested. Mrs. Beeton’s was not an exception. Every recipe published was tried in her kitchen first. If she didn’t make it herself, her cook or kitchen maid prepared it for her. It was important to her that each recipe be practical economically and she was always careful to include how many servings a recipe made. Mrs. Beeton’s Book of Household Management was a best-seller. By 1868, more than two million copies had been sold.


Being a guide for all aspects of homemaking, the book was sure to include valuable information about the making and service of tea. Mrs. Beeton's instructions are below:


"There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practiced. Warm the teapot with boiling water. . .for two or three minutes. . .then pour it away. Put in the tea, pour in one-half to three-quarters pint of 'boiling' water, close the lid, and let it stand for the tea to draw from five to ten minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is 'actually boiling', as the leaves will not open and the flavor will not be extracted from them."


With that said, it's time for me to find my teapot and make a fragrant pot of tea. How about you?


Photo: a teapot cross-stitch that was given to me by a friend.

A Personal Handmade Cookbook

In my previous post I shared about some little books that I created with my kids when they were young. Each of them was self-bound using cardboard, floss, small ribbon, and ric-rac. But other kinds of bindings make great homemade books as well. This small cookbook is one I made about thirty-five years ago. It is tattered and stained, and although I could easily change the cover and put something new on the front, I choose to preserve each blemish on this treasured book. I made it as a class project for a Food Science class. Inside are recipes I valued at that time in my life, including recipes from friends, aunties, grandmothers, and my mother. It was made in the day before computers and word processing systems. Each letter was typed on a clunky electric typewriter on stiff tag-board pages. White out was my friend.

Although there are many other cookbooks and recipes in my files now, this is still my "go to" cookbook for pie crusts, cookies, cakes, and other family specialties. 

It's interesting to me that such a simple little cookbook can hold so many cherished memories and be bound not only with the metal three-ring clasps, but by a multitude of emotions and love as well. Little things become cherished treasures. 


What simple things do you cherish because they represent cherished memories for you? Is one of your cherished items a cookbook? I would love to hear about it.

Holiday Finger-Foods

Have you checked your calendar recently? The holidays are near!  They are a time when families or friends gather to celebrate and share quality time together. From family dinners to holiday events, food usually takes center stage. Although some enjoy spending time preparing complicated recipes, it's helpful to have a stash of quick and easy recipes at your fingertips for informal gatherings with loved ones. A finger-food feast can be just as rewarding as a full-course dinner. . .and a little less stressful on the host! Here are some ideas for such a feast.


Start with a supply of bruschetta toasts, pita bread, chips, crackers, tea sandwich breads, or fresh, raw veggies. These serve as a good base for the topping recipes that follow:


White Bean Spread


1 Tbsp. extra-virgin olive oil
2 cloves garlic,  minced
1 pinch red peppers, crushed
1 - 15 oz. can white beans, drained (save liquid)
1/2 tsp. rosemary, fresh and chopped
2 Tbsp. parsley, fresh and chopped
Salt to taste


Place olive oil, garlic, and crushed red pepper in a medium skillet. Saute' for one minute. Then, stir in the white beans and 5 Tbsp. of the reserved liquid. While heating, mash beans with a wooden spoon against the sides of the pan until a chunky puree forms.  Stir in the rosemary, parsley, and salt. If needed, add more bean liquid. 


To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites.  Makes 12.


Artichoke Topping


1 - 14 oz. can artichokes, water-packed
1 Tbsp. extra-virgin olive oil
1/2 tsp. lemon juice
3 Tbsp. green-olive tapenade
1 tsp. light brown sugar
Salt to taste


Drain the artichokes and place them in a food processor. Add olive oil, lemon juice, tapenade, brown sugar, and salt. Blend until mixture is smooth.  


To serve, spread 1 tablespoon, heaping, onto toast or veggie bites.  Makes 12.


Red Pepper Topping


1 jar roasted red peppers, water-packed and drained
1 clove garlic, minced
4 Tbsp. bread crumbs, fresh
3 Tbsp. sun-dried tomatoes
Salt to taste

Blend all ingredients in a food processor until smooth. If needed, add a small amount of the oil that the sun-dried tomatoes were packed in. 


To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites.  Makes 12.


Pinto Bean Hummus


1 - 15 oz. can pinto beans, drained
1/2 cup salsa
1 Tbsp. lime juice
2 tsp. olive oil
1 garlic clove, minced
1 tsp. cumin, ground
1/2 cup cilantro, fresh
Avocado slices (optional)


Place beans, salsa, lime juice, olive oil, garlic, and cumin in food processor. Blend until smooth. Place mixture into a bowl and stir in cilantro. Use immediately or refrigerate and chill.


To serve, spread 1 tablespoon, heaping, onto toast, chips, or veggie bites. Makes 1 1/2 cups.

Summertime Fare

 

What's a picnic without a blog post? Summer produce is abundant and so available this time of year. The Lo Mien recipe called for half of the garden veggies that were put into it --- but they only enhanced the flavor rather than detouring it. Carrots, broccoli, sweet onions, string beans, and more were mixed with brown rice pasta, nutritional yeast, a sprinkle of stevia, and soy sauce. Yummy, yummy!

And a salad is always in order in the summer as well. Garden leaf lettuce, sweet onions, tomatoes, and avocado all blended with an organic garlic vinaigrette equaled lots of flavor!

 

Rylan baked the cake and it was excellent! Super dark and abundant chocolate layered with a frosting that he made from an old-fashioned recipe. There's no powdered sugar in it! I didn't know it was even possible to make frosting without powdered sugar, but he did and it was very good. Marcona almonds and cherries in syrup added garnish and flavor.

And last, but not least, wonderful slabs of local watermelon! So sweet and good. When the watermelon is ripe in the valley you know that summer is really here!

Recipe Gathering Evolution

Since we are talking about recipes, I thought I would share with you my first "serious" attempt at gathering family recipes together and filing them in one spot. This is a recipe notebook that I made for a class called Food Science. I constructed it during my junior year in college as a class project. It seemed to be such a major project. PCs were not something we had heard of in those days (all of a sudden I am feeling so old!). A typewriter, card stock, notebook dividers, a three-ring binder, and Elmer's glue all combined as tools for this cookbook creation. It seems like I spent hours on our family's old, clunky typewriter to get this project done. I was just happy the the typewriter was electric, even though correction ribbon was yet unheard of. It was strike-over or white-out, baby! So, alas, the typos and strike-outs remain. 

My Food Science teacher was a terrific woman. She had advanced degrees in nutrition.  I still consider her one of the best teacher's I ever had. She was a wealth of knowledge and had the highest of standards for all her students. Like me, she was a vegetarian and taught her classes from that perspective. She must have been in her early 30's during those years, but to her students she stood on a very high pedestal and was ageless! We were all somewhat in awe of her. She not only taught the home economics and dietetics students, but all the pre-med and nursing majors as well. Today, because I was thinking of her, I searched for her name on the Internet and was fortunate to find a video clip in which she was being interviewed.  I enjoyed ten minutes of hearing her speak again. I reminisced about old times as I listened to her talk. She lives in the midwest now where she is affiliated with a state university. I'm glad others are still learning under her tutelage.

I suppose one could say that it is not only recipes that bring back memories, but the pages and papers and ink that hold and present the words that make up those recipes. A few years back I thought that maybe I should revise my cookbook, giving it a new cover or even an entirely new notebook. It would have been easy to type up new tabs for section dividers and to re-glue magazine recipes that had been clipped and glued to a card stock page. But then the authenticity would be destroyed, and always one for keeping things real, I decided to leave it as it was created --- way back in 1976.

The Joy of Family Recipes

Do you have a kitchen collection? There are so many things one could collect. Antique kitchen gadgets, silver spoons, tea strainers, crystal glassware, and more. Some things cost a pretty penny to collect! And other things are free. The free things are the best, because they usually harbor memories or bits of history. These things are priceless. Recipes that are passed down from mother to son, grandmother to granddaughter, or great-uncle to your favorite cousin are not only measurements, words, and instructions. They are also a very tangible piece of family history and lore. Additionally, taste buds can create very strong emotional responses when it comes to family recipes! Therefore, family recipes are really worth the effort it takes to gather and transcribe them.

Sometimes these recipes come with stories. In our family, some recipes immediately remind us of aunties or a grandmother who specialized in making a specific dish. And sometimes they come sprinkled with a but of humor. One of my dear aunts always baked the most delicious "crumb buns". They were a white and delicious yeast roll that was dipped in milk and then a crumb mixture of flour, vanilla, sugar, and milk before being set to rise and bake. Oh, they were so good! Dear aunt would always pack a lunch for us after a trip to visit her. She packed our lunch in colorfully painted tins, and one tin always contained a good supply of her "crumb buns". When I became a teen, I decided that I should learn to bake "crumb buns" myself. Mostly dear aunt cooked from memory, never really following a recipe in a book or card. But she was willing to assist in helping new cooks to learn, so she would carefully measure ingredients the next time she made a requested dish in order to know amounts she used. Upon my request, she mailed me a neatly typed card which contained the measurements, ingredients, and instructions for baking her famous rolls. I trusted dear aunt implicitly, not once questioning her choice of ingredients. But my "crumb buns" simply fell flat! Upon further analysis, I discovered that dear aunt and I had both left out the yeast! She on the written card, and me in the bowl! Oh dear! They were a total flop! Later, dear aunt and I would laugh over this adventure many times. She thought anyone would know to add yeast, even if she had left it out. And she was correct. I'd spent many Sunday afternoons since 4th or 5th grade, baking bread for the family's food needs for the upcoming week. I should have been experienced enough to know.

Recipes can go in notebooks, recipe boxes, computers, cookbooks, scrapbooks, and more. My recipe gathering habit has me take advantage of many methods of storage. No matter how organized and efficient one is, I suggest that at least one box be available on the kitchen counter where recipes can be "stuffed" as they are discovered or received. My box is a recipe storage container that is from the Martha Stewart line. It's a beautiful faded green and holds quite a bundle of recipe papers and cards. Someday the recipes here will go into a notebook in order to make room for the next batch of recipes collected. How do you store your recipes?

Homemade Insecticide

HOMEMADE INSECTICIDE

1 tbsp. of baking soda
1 tsp. of dish soap (any kind)
1 gallon water

Place mixture in a spray bottle.  Spray three times weekly, making sure to get the underneath the leaves in order to to remove the sticky residue from any bugs.

My Cozy Kitchen

You are invited to visit my other blog, My Cozy Kitchen. It's a quiet place where I share healthy, whole-food recipes. The recipes are posted from my collection as I prepare them or as they come into focus when I am browsing through my recipe files. They are filled with antioxidants and phytochemicals, are full of fiber, and help maintain wellness and promote good health. If you stop by, please leave me a comment so I know you've been by. I'd love to share a cup of tea with you, but in blogland a few words will have to do. Happy eating and stay healthy!

The Full Plate Diet

The Full Plate Diet

I've been reading The Full Plate Diet, a book published by Lifestyle Centers of America. The book promotes a healthy lifestyle, achieved by adding fiber to the daily diet. Acording to the authors, you can eat until you no longer feel hungry. The goal is to get enough fiber each day for optimal health. Since fiber is filling, there's no need to count calories, carbohydrates, or protein. They take care of themselves when fiber goals are met. The book is colorful, inviting, and easy to read. The information inside the cover talks about the full plate concept, the health benefits of the program, how to get started, and all about adding fiber to foods. It is a healthy eating program, although also touted as beneficial for weight loss. The book shares great recipes and excellent tips for incorporating fiber at work, in restaurants, and on the road. I love the book! The program is right on! But the thing I like the most is a handy little gadget that they have online that helps those 'new to fiber' achieve their 'fiber goals' each day. It's a fiber calculator which helps you determine your fiber score each day. A thermometer on the side registers red, yellow, and then green as it goes up the scale. Green is the goal! There's no measuring, no counting calories, no fussy charts. Just fiber in the most delicious forms: legumes, grains, fruits, vegetables, nuts, and seeds. If you'd like more information about this program, check out The Full Plate Diet website. Starting on August 15, they will be giving free access to the electronic version of the advanced reading copy of this book.

I am challenged to start counting my fiber ingestion daily. With fiber the goal, making meal choices becomes simple. My fiber calculations are started for the day. Here's what I had for breakfast this morning:

Fruited Quinoa

4 cups quinoa, cooked

1/2 cup chopped almonds

1/3 cup dried cranberries

2 bananas, sliced

1 packet stevia powder (NuNaturals brand)

1 tsp. cinnamon

Stir until well blended, but be gentle with the bananas. Dish into a bowl and then add about 1/4 cup soymilk. For added flavor and fiber, add 1/3 cup pineapple chunks.

The original recipe serves 6 (about 1 cup servings).

*To hear more about my Full Plate adventures, check my cooking blog. I'll be posting at My Cozy Kitchen as time goes on. . .

Spicy Plum-Lavender Chutney

Spicy Plum-Lavender Chutney

5 pounds purple plums, ripened
1 medium onion, finely chopped
grated zest and juice of 2 lemons
1 1/2 tablespoons grated fresh ginger
1 tablespoon whole yellow mustard seed
1 teaspoon hot red pepper flakes
1/4 cup apple cider vinegar
3/4 cup firmly packed brown sugar
1/2 teaspoon salt
1 1/2 tablespoons lavender bud

Pit plums and cut into 1/2 inch wedges. Place in a saucepan. Add onion, lemon, ginger, mustard seed, redd pepper flakes, apple cider vinegar, brown sugar, and salt. Bring to a boil, then reduce heat and simmer for about 45 minutes, stirring occasionally. Remove from heat and gently stir in lavender. Place in pint jars and refrigerate (up to one month) or jar and process according to manufacture's directions. Makes 3 pints.

Chutney: similar to a relish, salsa, or pickled condiment; a sweet and condiment usually involving fresh fruits or vegetables and spices.

New Recipes for You!

New recipes for some tasty vegan foods are being posted on my cooking blog. If you'd like some new recipes, please stop by this week. More will be added daily. Stop by and leave a comment if you'd like. Happy eating!

Birthday Luncheon

Karleen came for lunch today so we could celebrate her birthday. It was fun to chat and relax in the quiet of the day. Our menu today was:

Chilled Cucumber Soup with Whole Wheat Toast Points
Herb, Veggie & Viola Salad with Cashew Dressing
Vegetable Tofu Quiche
Saucy Fruit Salad with Dark Chocolate
Barley Tea
Sparkling Apple Juice

Recipes are posted at my My Cozy Kitchen.

Baking Artisan

The subject of free form embroidery has been discussed. Now let's talk about something new in my kitchen --- free form bread baking! Artisan breads are crusty, hand-formed breads that are compact in crumb and delicious in flavor. Two of my friends, Clarice and Karleen, have been experimenting with them and their efforts have encouraged me to try my hand at it. What fun I've been having experimenting and sharing loaves of bread with friends who stop by for a visit! Fast and easy, you can't go wrong with this recipe. I've adapted their recipes to fit my cooking style.

Artisan Bread

3 cups warm water
1 Tbsp. 1 tsp. mineral salt*
1 1/2 Tbsp. active dry yeast
6 cups all-purpose flour**

Mix all ingredients together and stir until moist. Cover bowl and place in fridge for two hours. Then remove and place dough on floured countertop. Sprinkle flour on top and work dough until it feels solid and smooth to the touch (you won't need much additional flour). Divide dough into four sections.

Form each section into a round or oblong loaf. Place on an ungreased cookie sheet that has been sprinkled with cornstarch. Score the tops of the loaves with a sharp knife. Allow to rise for about 30 minutes. Then place a small bowl of water in the bottom rack of a cool oven and then preheat oven to 450 degrees. Place loaves in oven and bake for 20 - 25 minutes.

Remove from heat and brush with olive oil. Cool and slice to eat or place in zip-locks to store.

*I use REAL Salt brand of mineral salt; it has a very good flavor and isn't too 'salty'

**Whole wheat flour works for this recipe as well. Use 50% whole wheat and 50% all-purpose flour or 100% whole wheat.

***So far, I haven't worked out a gluten-free version of this recipe (for those who may ask). Maybe in time. . .in the meantime, the kitchen is divided for the gluten-free and the non-gluten-free.

Creamy Corn Chowder

Corn chowder has been called the "king of farmhouse chowders". Throughout the history of America, corn and salt pork have been staples farms across the nation, and it's these ingredients that have been central to corn chowder recipes. Historically, the first mention of corn chowder was in a cookbook was in 1884 when it was listed in the Boston Cooking School Cookbook. Noted cookbook author Fannie Farmer later published the recipe which incorporated her method of using canned corn. Shakers, highly regarded for their culinary skills, were known for their delightful and rich chowders. Traditionally corn chowders are abundant in butter, cream, condensed milk, thickened flour or egg yolks, and
salt pork for fat and flavor.

Cooking methods and trends evolve throughout the years. Resources, health trends, and food preparation techniques all play a role in this evolution. A very healthy, easy, and economical version of corn chowder can be obtained without losing it's element of mellow, sweet flavor and beautiful color. This vegan and gluten-free version is an ultimate comfort food and loved by both young and old.

My version comes from the bulk foods section of the health food store. To use, I simply add hot water and any other ingredients that I might have which I feel would enhance the blend (in the photo illustration you can see I added chopped spinach). The ingredients contained in this bulk mix are:

dried yellow pea flakes
dehydrated corn
salt
dehydrated onion & carrots
vegetarian chicken-style seasoning
canola oil
parsley
celery seed

How simple is that? It's a dairy-free, gluten-free and low fat version of a delicious and creamy soup! In addition, it's economical, costing less than $2.00 for four servings. It's a simple, quick, and comforting way to relax at the end of a busy day --- a hot bowl of healthy corn chowder. Yummy!

Wildflower Morning Recipes

A week or so ago I met my friend, Barbara, at the health food store. Although we first met on a home educators forum, plant-based and gluten-free cooking has been the glue that has cemented our friendship. Well, that and blogging too! I was in line to pay for groceries, so we couldn't chat long, but have since enjoyed visiting online. I wish she lived in my town (or me in hers) as I would really enjoy getting together to 'cook' with her some afternoon. She makes great Thai food and that has always been an interest of mine. But, I digress. Sorry, I'm very good at that! Barbara started a new blog this year and it is filled with pictures of her delicious food and great recipes. Wildflower Morning Recipes is a great place to go if you'd like something new and delicious for dinner tonight! Tell her LaTeaDah sent you!

My Cozy Kitchen

At my house there are recipes in cardboard file boxes, recipe boxes, file cards, notebooks, cookbooks, scraps of paper, newspaper clippings, magazine pages, and computer files. They are everywhere! I love recipes! I'm sure some of you can relate. Think about it: recipes are inexpensive to collect; they represent traditions and family history from generation to generation; and they inspire and add to the tastebud experience. Resolving to organize them (and false starts and finishes) has taken place many times in the past thirty years. But I never give up. Instead of putting them all into one place (as I used to think I should do) I've found that little collections here and there works best for me. So, homemade recipe notebooks by theme grace my bookshelves. And file boxes with handwritten recipe cards sit on a countertop. Scraps of paper are gathered in a folder, each with a recipe written in the hand of grandma's, aunt's, and mother's. And last but not least, I'm compiling some of my favorite recipes on a blog I've called "My Cozy Kitchen". You're welcome to browse through my collection and see if there is anything you'd enjoy. The collection is eclectic, mostly gluten-free, all plant-based, and adaptable to the needs of the cook who prepares them. Please stop by -- you are welcome there!