Showing posts from July, 2013

Soaked Chocolate Zucchini & Raspberry Cake

I have to tell you, I am really learning to get into the rhythm of soaking now and so when I found a giant zucchini in the garden I thought I would try to make a recipe that would get this versatile vegetable into my chocolate loving family.

Here is the ingredient list for this recipe:
1/2 cup real buttermilk
1/2 cup plain yogurt
1 cup coconut oil
1/2 cup softened butter
4 cups shredded zucchini
4 eggs
5 cups soft whole wheat flour (pastry flour)
1/2 cup cocoa powder
2 cups SUgarCAneNATural
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons real vanilla
1 teaspoon natural almond extract
1 1/2 cups raspberries (optional)
3/4 cup chocolate chips (optional)

In a bowl, mix together the buttermilk, yogurt, oil, butter, zucchini, eggs, flour, and cocoa powder and let stand to 12 hours.  (I actually got past the 12 hour point, realized I needed to go to bed, so I put the whole thing into the refrigerator over night and then took it out to continue in the morning...and it still t…

Beet Chips

Another way to make beets is to make them into chips - a recipe my pickiest of picky children even ate.  I realize that frying vegetables is not the healthiest way to prepare them, but at times a person needs to cave to get one child to try something least that is my reasoning behind this recipe.

Here is what I used to make these chips:
4 medium-sized red beets
4 medium-sized golden beets
3 cups coconut oil
salt to taste

After washing the beets, removing the ends, and peeling them...

...slice the beets into fine strips using a mandolin.

Heat the oil to 350 degrees (don't try to fry them at any lesser temp...they will not crisp up if you do.)

Then place about 25 slices at a time into the hot oil.

After a minute stir the slices and continue to stir them until the chips no longer boil/bubble (that means the beet itself is done cooking.

Move the cooked beets to a tray covered with paper towels and salt right away.

After the chips have cooled they will be crisp and can be moved to a bowl …

Sausage in Cream Sauce over Vegetable Pasta

With a wonderful summer squash in hand, fresh from the garden, I decided to use it to make something a little more out of the ordinary than just another vegetable side I made it into a noodle (along with some fresh beets that also came out of the garden).  You could top these veggie noodles with just about any pasta dish topping you desire, but I have also included a meat sauce I made to accompany these noodles that is creamy and filled with lots of garden fresh herbs.

Here is what you will need to make the two parts of this recipe:

Vegetable Noodles:
1 Medium-sized summer squash
5 Medium-sized beets
salt to taste

Meat Sauce:
4 large sausage links (I used lamb sausage we had from lambs we had butchered last year)
1 cup whole milk
1 cup herbed soft cheese
extra fresh herbs
salt to taste

To make the noodles, slice the summer squash and beets, using a mandolin, into thin wide strips.  Prepare to steam the vegetable strips by putting a cup of water at the bottom of a steamer or under a co…

Fermented Radishes

There were some pretty large radishes I had left in my garden, and since I came from a home that never put anything to waste this was a successful attempt to salvage what would have been some radishes past their delightful eating prime.  I decided to make these radishes up two ways so I could compare and contrast the flavors and see what I liked best, the ginger definitely won out and so if you favor ginger like I do you may just want to make both jars with ginger and eliminate the mustard powder in the second jar.

Here are the radishes I picked.  They are a couple heirloom varieties I grow every year just for myself, since no one else in my house likes to eat them.  (I am not crying, I could eat radishes every day if given the chance.)

Now, onto the recipe:
2 quart jars 4 to 6 large radishes2 garlic cloves, crushed1/2 cup cheese whey, divided 1/2 teaspoon ginger powder1/2 teaspoon dry mustard powder2 cups water mixed with 1 1/2 teaspoons salt
First, slice thinly all the radishes after yo…

Sneaky Homemade Shells & Cheese

Yes, at times I have to get a bit sneaky to get those vegetables in my kids and this is a recipe that is so well suited for that occasion.  I bet you can't even tell I used white cheese in this recipe.  That's right, the golden beets have added all the color and made this mac and cheese dish just as orange as the not-so-good for you variety you can buy at the store.

Here is what you will need to make this recipe:
3 cups pasta (I use an asparagus pasta)2 Tablespoons butter1 Tablespoons flour1 cup milk1  cup roasted golden beets (See instructions below on how to roast)1 cup shredded cheese (any good melting cheese will work)1 cup (8 ounces) cream cheese1 teaspoon salt (more if your cheese is not very salty)1/4 teaspoon paprikapepper to taste
To start out, roast 4 medium sized golden beets. (To roast them, just cut off their end and bake in a covered dish at 350 degrees Fahrenheit for 1 hour.  Cool and then slide off the skins.)

When the beets are peeled and cooled, melt the butter i…

Cheesy Green Leaf Chips

This recipe is a bit of a remake on the one you see all over the web called Kale Chips.  But, since my cow eats all the Kale around here, I grow a loose leaf version of cabbage that is similar in taste to kale but has more of a leaf that makes it completely suitable for this recipe.

Here is what you will need to make this delicious chips that my kids flip over:
8 loose leaf cabbage leaves (kale will work fine too, but you will probably need a few more leaves)grape seed or olive oil in a spray bottlesea saltnutritional yeast (this is what gives the chips a cheesy taste - it is also a really good source of Vitamin B12)
Pre-heat the oven to 300 degree Fahrenheit.

Then, the first step is to rinse the leaves and then completely dry them with a towel.  If not dried these will resemble cooked spinach instead of crispy chips (just a warning).

On parchment lined baking sheets, rip the leaves and arrange them to completely cover the sheets.

Spray with oil...

...and then sprinkle with salt.

Place in the…

My Rendition of Caboc Cheese

The reason I am calling this post, "My Rendition of Caboc Cheese" and not just Homemade Caboc Cheese is because there is no known recipe for Caboc.  Instead, the recipe for this cheese is held very secretly by its makers in Scotland who have passed it down from mother to daughter through many generations, actually all the way back to the time of the clans in Scotland.  And, the story gets even better than that as I have documented in the uncut version of my entry for Bob's Red Mill Spar for the Spurtle competition.  If you watch that video, right in the middle I have sandwiched a detailed story about how Caboc, Scotland's oldest cheese, came to be.  So now, onto the recipe:

To make this recipe, you will need to go to the following links to make three different homemade cheese products I have previously blogger about and then also add 3/4 of a cup of steel cut oats which have been toasted to perfection.

Now onto the recipe:

Here is what you need:
4 Tablespoons of homemade…