Almond Chocolate Chunk Cookies

Last night I whipped up a new version of chocolate chip cookies. For about a year now I have been referencing Elanaspantry.com when I wanted a new tasty recipe. I've been sticking with her variations on chocolate chip cookies. I have occasionally changed it up but these changes I made last night are absolutely scrumptious. I think all of my Metals I classmates would agree seeing as how there were none left at the end of class.

If you're looking for something yummy give these a try.

4c blanched almond flour, packed
1/4t + 1/8t sea salt
1/4t + 1/8t baking soda
15T coconut oil, melted (approximately 3/4c)
1T vanilla extract
2t almond extract
3/4c brown rice syrup
1-1/2c chocolate chunks (I used Enjoy Life brand, use what you like)

Pre-heat oven to 350
*In a bowl mix all the dry ingredients together
*In another bowl or large glass measuring cup mix wet ingredients and whisk until blended
*Pour wet into dry and add the chocolate chunks (chips, whatever) and mix until liquid is absorbed
*Drop by the tablespoonful on parchment lined baking sheets and gently press flat
*Bake 9 minutes
Remove parchment from baking sheet and allow to cool

Black Friday, bah humbug...and cranberry sauce

The leaves continue to fall from the trees lining Lake Hamilton blanketing the yards and open spaces. On the deck outside, my son has made a pile in hues of red, gold and brown to use as part of his imaginary play. The geese and ducks glide swiftly across the ripples of the lake and fat brown squirrels chase each other up and down the tall oak. I am warm, my belly is still full from yesterday's home cooked meal and a big old dog is curled up on the floor near me while a friendly pool game ensues.

Today is a lovely day to appreciate the plentiful life I have.

In our modern society where so many people are concerned with "keeping up" I am making a conscious effort to simply maintain. In fact, in the past few months (minus the new additions gifted from my mom) I have been making the decision to try and rid myself of "things". One thing I am working to rid myself of is the feeling that I need more when in truth I already have everything I actually need: water, food, a roof over my head, clothing, warmth in winter, a family whom I love, and ever growing community of like-minded folks.

In our country, even those who feel like they have very little, posses greater wealth than people in so many other countries. We take for granted the fact that we have drinkable water delivered directly to our homes and accessible whenever we want and most of us have access to food all the time. Food and water to nourish our bodies is a blessing to be thankful for.

We, as a country also create some of largest amount of waste in world and use more of the world's resources than any other country. The US only makes up 5% of the world population but as a whole we are a consumptive super power wreaking havoc and leaving destruction everywhere we go. Greed and entitlement lead to unhealthy, malnourished spirits.

Today, with this whole Capitalist ploy of Black Friday and consumptive consumerism getting ready to sweep in and take over the holiday season, I want to remind everyone that we are not alone in this world. We live such individualistic lives even though the whole world is connected. When we make a conscious decision to consume to our hearts content, we can be sure that somewhere, someone else is lacking and it may be a direct correlation. This is what I think is one of the main things wrong with our society, lack of regard for other humans' rights to exist with integrity just so that we can have as much as possible. As I have been reminded by some very smart folks from an older generation, "It doesn't matter how much you have, you can't take it with you when you go."

It is my wish this holiday season that as a whole society we can find it in ourselves to come together and stop making a few people monetarily wealthy and work towards creating a wealthy world.

If you are going to be shopping for gifts this year, I know I will be as well, take the time to know your local shopkeeper. Buy from local crafts people or fair trade organizations. Make a gift contribution to a charity organization in someone's name, for instance Heifer International. Find out where items are made and what kind of record the corporation making the product has. Follow your money trail and see where it leads. As a whole, we should have learned by now that our use of our monetary resources speaks loudly. So, I say choose wisely where you spend it.

Let's start now and make changes that help create a healthy, wealthy world for all of the children growing up, being born, and not yet thought of.

As a little gift from me to you to start spreading the sweetness, here is my newest recipe for Cranberry Sauce.

1 bag organic cranberries
2/3 c organic golden raisins (feel free to use less if you want)
1/2c organic maple syrup
1/2c organic brown rice syrup
1/4 organic orange juice
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of nutmeg

1/2 tsp organic corn starch mixed with 2 tsp water to make a slurry

Put all of the ingredients except cornstarch slurry into a 2qt pot. Cook over medium heat, mixing occasionally, until all of the cranberries "pop", or about 20-30 minutes. If there are still some whole ones, give them a hand by pressing them against the side of the pot with a wooden spoon. If your sauce is thick, don't worry about the cornstarch. If your sauce is still very liquidy, make sure it is gently boiling and pour in a small amount of the cornstarch. Stir until completely dissolved and keep adding in small amounts until desired thickness is reached. Cool and serve.

Delicious nettles

Start with a fresh picked bundle. Handle carefully and remove leaves from base stem.


Place leaves in a shallow pot of boiling water and wilt down until bright green and soft. Eat these healthy, nutrient packed greens. I like mine with just a hint of umeboshi vinegar or simply plain.
After you've eaten all of the greens, then you can pour the leftover cooking liquid, or "pot liquor" into a glass and drink it as a warm nettles tea.

Enjoy!

Ginger Snap Cookies

Today I was planning on making some cookies to have available for the weekend. I went straight to one of my favorite food blogs, elanaspantry.com , she posts delicious recipes that are gluten free and can be converted to meet all sorts of food issues (ie, vegan, dairy free, sugar free etc...)

I have previously been making her chocolate chip cookies as a go-to cookie but wanted something different. And, I found it. A ginger cookie. Here's her recipe...

http://www.elanaspantry.com/ginger-cookies

Ginger Cookies
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
2 tablespoons ground ginger
½ cup grapeseed oil
¼ cup yacon syrup
½ cup agave nectar
1 tablespoon lemon zest

1. In a large bowl, combine almond flour, salt, baking soda and ginger
2. In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest
3. Mix the wet ingredients into the dry
4. Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes, until tops start to crack
6. Cool and serve

I actually wanted to make a few changes to accommodate our needs and the ingredients I had available so here's is my version:

Ginger Snaps:
2-1/2c Bob's Red Mill Almond Flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons ground ginger
1/4 teaspoon cinnamon
1/2c canola oil
1/4c organic sorghum molasses
1/2c Suzanne's Specialties original brown rice syrup
1 tablespoon lemon zest

Pre-heat the oven to 350


First gather up all of your ingredients to your workspace.

Next, in a large bowl combine the almond flour, baking soda, salt, ground ginger and cinnamon. In a large measuring cup combine the oil, molasses, rice syrup and lemon zest and whisk together until well blended. Pour wet into dry and stir. This is a thick dough but it should not be sticky.

Line a cookie sheet with parchment paper. I used a tablespoon of dough per cookie and rolled each one into a ball and then pressed flat. Bake for about 10 minutes until they are golden and have cracked on the top.


Take them out of the oven and let cool. Although to be perfectly honest we ate some nice and warm and they were delicious. Be aware, the ginger flavor seems subtle at first but builds as you eat the cookie until it is full bodied and wonderful.

Coconut Banana Chocolate Chip Cookies

These yummy cookies are vegan and gluten free and remind me of a sandy or shortbread cookie.

By:Alena Veteto


Makes 3 dozen
Pre-heat oven to 350

1/2c coconut oil
1/2c spectrum shortening
1c sugar
1T molasses
1/2 banana, mashed
2t vanilla extract
1/2c chocolate chips (njoy life brand)
2c Bob's red mill gluten free baking mix
1t baking soda
2t guar gum
1/2t salt

In a large bowl cream together coconut oil, shortening and sugar. Add molasses, banana and vanilla, stir. Then add the remaining ingredients and mix. Roll into walnut sized balls and press flat, place on an un-greased baking sheet and bake 10-12 minutes.

Blueberry Orange Marmalade Pie

A new pie packed full of antioxidants, and it's vegan.

Blueberry Orange Marmalade pie

By: Alena Veteto

5 cups blueberries

1 cup orange marmalade

3/4c unbleached sugar

¼ tsp salt

1T lemon juice

1/2tsp vanilla

4T corn starch

Preheat oven to 350

In a bowl mix together all ingredients.

Pour into a pie crust. Cover loosely with foil and bake 30 minutes. Uncover and bake 20-30 minutes more until the crust is cooked and the pie is bubbling.

Pasta sauce

A simple and delicious pasta sauce I came up with just the other day. Who says you need to have sugar in your tomato sauce? Not me.


2T olive oil
1/2 medium onion, diced
1 fresh roma tomato, diced
1 small zucchini, diced
3 large cloves garlic, minced

1 can Muir Glen organic fire roasted diced tomatoes, plus 1 can of water
1/2 can organic tomato paste

1/4 - 1/2 tsp salt (this measurement is to taste, I used only 1/4tsp)
1/8 tsp fresh ground black pepper
1/2 tsp dried italian herb blend (usually found in bulk at your local health food store)
1/4 tsp garlic granules (or course ground powder)

1T red miso diluted in 1/2 cup warm water

Heat the oil in a large saucepan. (Although I prefer to use my deep cast iron skillet). Then add the onion and sautee on medium heat until translucent. Add the tomato, zucchini and garlic and cook until soft.

Then add the tomatoes, straight from the can, and the paste. Fill the tomato can with water and add that as well. Add all of the spices except the miso. Simmer on a medium-low heat for about 20 minutes. The sauce will begin to thicken. Then add the diluted miso and simmer another 5 minutes.

Top your favorite pasta and enjoy.

Warm soup for a snowy day

Now, I'll admit that when I moved here to texas in the midst of one hot summer, I could not have forseen the current weather outside. It was 110 degrees in August, a complete extreme opposite from the -10 degree wind chill that's been blowing here this week. Today there is snow falling continuing the essential shut down of the little north Texas town I live in. Under this falling snow, the streets have been covered in a layer of ice for the past week. Of course having lived in cold places in the not too far past, we're well prepared with long johns and wool sweaters, snow pants and heavy coats, and of course wool socks and winter gloves.

I'm not so bothered by the cold weather. It's just come as a surprise. I feel lucky for that we're a homeschool family because snow and winter weather provide great opportunities for both fun and learning. We can measure how deep the snow is in the middle of the yard compared to how deep it is in the drifts. We can see how much water is left in a glass after the snow melts. And we can make snow cream!!!

This week I've been making a lot of hearty warm meals to keep our insides from chilling. Last night I made a delicious potato soup and thought I'd share the basic recipe with you.

Creamy Potato and Vegetable soup (vegan)

4 russet potatoes, peeled and cubed
2 rapunzel brand bouillion cubes, sea salt and herbs
4 cups of water (maybe more)

4 cups of fresh washed spinach
8 oz mushrooms sliced
1/2 red bell pepper, diced
6 cloves garlic
2T olive oil

salt, pepper and garlic powder to taste

Place the cubed potatoes, veggie bouillion and water in a large pot. You want enough water to be a good 3 inches over the potatoes. Bring to a boil. Turn heat to medium and cook potatoes until they are completely done, about 20 minutes.

Meanwhile in a large skillet heat the olive oil. Add the garlic and sautee for about a minute. Add the mushrooms and cook until soft. Then add spinach, bell pepper, and a pich of salt and sautee until all vegetables are cooked and soft. Add enough salt, pepper and garlic powder to give a good flavor.

When the potatoes are done cooking, use and immersion blender to turn them and the cooking liquid into a puree. Add the cooked vegetables mixture and season to taste. Enjoy!

Simple Brown Rice

Looking for a simple way to spice up some brown rice? This is one of my favorite breakfasts believe it or not. Start with 2/3c-1c raw hulled sunflower seeds. Dry roast them in a skillet until lightly browned.


In a pot place 2c water and 1c washed brown rice plus a pich of salt. Bring to a boil, cover, reduce heat to simmer and cook approximately 45 minutes, until rice is plump and cooked through.

Place 1/2c cooked rice in a bowl.

Top with a handful of roasted sunflower seeds, chew well and enjoy!

What I like most about this easy breakfast is the combination of flavors. The roasted seeds remind me of deep earthy nutty goodness and the rice warms my belly with whole grain nutrients. Together their like a little bowl of nutty heaven.

Leftover Black bean and squash soup

Looking for an interesting way to use leftover black beans or baked squash? Well, I was last week when I came up with this delicious soup.




I started with some leftover baked butternut squash, and about 2 cups of cooked black beans.




Then I diced up one whole leek, two hatch chili peppers, and about 5 cloves of garlic.

I heated a few tablespoons of coconut oil in a deep cast iron skillet. Then I added the leek, garlic and pepper, and sauteed until soft. Then I added 1/2 a can of fire roasted diced tomatoes, 1/2c frozen sweet corn kernels, salt, pepper and oregano to taste. Finally I added the beans, the mashed squash and enough water to cover. I simmered until all the flavors were mingled well and seasoned to taste until I loved it.

Viola. A warming, tasty soup for a cool evening.

In between & Quinoa Salad

This house we're renting came complete with flower beds and pre-existing garden beds (albeit overgrown). It's one of the things I love most about this place.


I spent most of today outside. I find that allowing myself to be in the moment enables me to more easily flow into what is coming next. As we prepare for a life changing move, I am intentionally doing things that help me feel grounded and somewhat normal.

For instance this morning Ian and I worked out in the garden. I had planted the greens so thickly that there is an overabundance for us to enjoy. There are so many little bundles coming up that I cleared a whole bed and transplanted it full of extra kale and mustards. Even though the greens season isn't too too long, we will have enough green leafies to last us, and plenty to share.

I also cleared a bed for zucchini and planted squash, I know they may continue to bear after we move but I am simply craving home grown food. I spent time cleaning up some of the existing flower beds too so that we can really have the chance to enjoy the abundant beauty that is surrounding this house.

For me, working in the garden just feels right. I know that we can't plant anything that bears later on in the summer like tomatoes or peppers or winter squash, but planting and caring for what I can reminds me where my food comes from. Allows me to take at least some responsibility for the nourishment I am consuming and feeding my family and lessens my need to buy something in the grocery store shipped from far away.

I am looking forward to our change of scenery andgetting to know a new place. With the stresses that come from a big move looming, It's important to take time out and breathe. To play with Ian and rest with him too. To allow myself to feel connected to this place and begin loosening my roots from the red clay soil.


Quinoa Salad

1c quinoa, rinse and soak 20 minutes

2T olive oil
1/2c chopped onion
1 clove garlic minced
1c favorite frozen veggies
1/2c frozen spinach (or 1c fresh)
1 cube Rapunzel vegetable boullion dissolved in 2c water

While Quinoa is soaking, heat lg skillet and add oil. Then sautee onion and garlic until soft. Add frozen vegetables and then spinach. Drain quinoa and add to hot skillet. Sautee 2 minutes until well coated then add vegetable stock. Bring to a boil, then reduce ehat to simmer and cook approx 25 minutes until tender. Adjust seasoning to your preference.

Soul Funk Greens

So, it's not often that my hubby comes up with anything good for the kitchen. Usually when he tries to cook something it doesn't work out that well. He is most often relegated strictly to the grill when it comes to food preparation.

Anyway, for a while now he has been talking about these soul funk greens that he used to fix, allegedly. Although in all honesty his story was corroborated by my in-laws. He told me that this THE way to fix some delicious southern style green and he had based his original trials off a dish he had eaten many years ago at Soul Vegetarian restaurant in Atlanta. Well a few months ago we were having dinner guests and he insisted that I make them, and so I did. Well, they were really tasty and I have made them numerous times since. Who knew?

I don't have a specific recipe but here's a list of the ingredients and you can just use your imagination and taste buds to get it how you like it.

1 bunch of greens (collards are my favorite)
fresh garlic, chopped (maybe 3 cloves)
onion, chopped (about 1/2 c)
nutritional yeast
soy sauce or salt
pepper
hot sauce or fresh jalapeno, chopped and seeded
tomato, chopped

Coconut Flax Granola

The other day I wishing that I had some granola around to eat for breakfasts and to offer Ian as a healthy snack. I hate to buy granola becasue I feel like there is always so much sugar in it and/or chcolate, candied fruit, etc., and so I never actually do buy it. However, I do like granola a lot, so this morning, in the midst of a fairly otherwise lazy Sunday, I decided to mix some up.

Over the past few years I have been utterly spoiled by my mother-in-law's homemade granola. We all love it! She started with a recipe from Andrew Weil and has adapted and altered it over time to fit her needs. It's really delicious. This morning I cam up with my own version and felt like sharinf. This recipe make almost 2 quart jars worth.

Coconut Flax Granola

1T canola oil

1T coconut oil

1/2c brown rice syrup

1T vanilla

2c rolled oats

1/2c raw hulled sunflower seeds

1/4c raw sesame seeds

1/2c flax seeds

1c unsweetened shredded coconut

cinnamon

3/4c raisins

Preheat the oven to 350.

In a large bowl combine everything except cinnamon and raisins. Mix well until all ingredients are coated. Put on a lightly greased or non-stick cookie sheet and form into a mound (very important step). Sprinkle on top with cinnamon. Bake 20 minutes, mixing every five minutes and re-topping the mound each time with cinnamon (you'll do this 3 times). The granola is finished baking when it is slightly browned. Remove from oven and pour back into bowl. Add raisins and mix well. Spread out evenly on cookie sheet to cool. Store in an airtight conatiner like a mason jar.

Vegan Chocolate Cake

So, I have been working on a chocolate cake recipe for a number of years now. I think that I have finally come up with an extra chocolatey, really moist, delicious winner. So here it is for you to try out at home if you wish. It also makes an excellent cupcake.

For those of you wondering, this is the same recipe I used to make Dr. Rhoades cake.

Vegan Chocolate Cake

2c unbleached all purpose flour
1 & 3/4tsp baking powder
1tsp baking soda
1c cocoa powder

1c vanilla soymilk (i prefer edenblend)
5T canola oil
1 & 1/2c grade B maple syrup
1 & 1/2tsp apple cider vinegar
3T vanilla extract
1/2tsp sea salt

Preheat oven to 350. Lightly oil a 9inch springform pan, sqaure baking pan, or cupcake pan.

In a large bowl combine the dry ingredients excluding the salt and using a whisk stir gently.

In a seperate bowl whisk all of the wet ingredients and the salt until well blended.

Pour wet into dry and whisk until the liquid is absorbed.

Pour batter into pan and bake 20-25 minutes until the cake pulls away from the edges and it is done in the center. You can use a toothpick to check the center.

Allow to cool, remove from pan and frost with your favorite icing.

I'm still working on a vegan "buttercream" but that will be a while.

Citrus Herb Marinade

Citrus Herb Marinade

1c fresh cilantro, chopped
½ onion peeled and chopped
¾ c orange juice
½ c chicken broth
1tsp dried oregano
½ tsp red pepper flakes
1 garlic clove

Place all ingredients in a blender or food processor and blend until smooth.

This sauce makes an excellent marinade for both chicken and fish. I think it would taste especially delicious fresh halibut.

I made a chicken dish with this.

I placed 1 pound of skinless, boneless chicken breast in a large ziploc bag and poured the marinade over it. I let the chicken marinade in the refrigerator for about 8 hours. (I think next time I will let whatever I'm marinating sit over night).

I heated about 3-4T olive oil in a large cast iron skillet. I browned the chicken breast on each side. After browning the chicken I poured the remainder of the marinade over the chicken and allowed it to simmer until the chicken was cooked through.

It was really delicious. I would love to hear any comments if you try this out.

Marinated Mushrooms

I love having quick items to pull out of my fridge for a makeshift lunch. I often gather up small pieces of cheese, pickles, olives, crackers, turkey breast or whatever I think looks good. These marinated mushrooms are currently on the top of my lunch list, enjoy!

12oz cremini mushrooms, cleaned with stem ends removed

2T lemon juice
1T balsamic vinegar
1T brown rice vinegar
3T chopped fresh cilantro
1/2t minced garlic
1/2t salt
1/8t-1/4t ground black pepper

6T extra virgin olive oil

Place prepared mushrooms in a 8x8 dish so that all of the mushrooms lay flat.

In a glass bowl mix together lemon juice, vinegars, cilantro, garlic, salt, pepper and whisk until well combined. In a steady stream add the olive oil while whisking and continue whisking until all of the ingredients are emulsified.

Pour marinade over mushrooms and stir so they are all well coated. Let sit over night to absorb all flavors before eating.

Pumpkin Muffins

Pumpkin Muffins (11/2009)

Ingredients:

2C unbleached white flour
1 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp ground ginger
Pinch of nutmeg

1/3 C canola oil
2/3 C maple syrup
1 egg
1T vanilla extract
1C cooked pumpkin
½ C Edensoy edenblend

Preheat the oven to 375

In a large bowl sift together dry ingredients.

In a blender add all the liquid ingredients and process until smooth.

Pour wet ingredients into dry and mix with a whisk just until all liquid is absorbed.

Lightly oil a muffin tin and fill each place about halfway.

Bake approximately 35 minutes or until just golden.

Thanksgiving Stuffing

Thanksgiving stuffing 2009

1 stick butter

2 shallots
1 medium onion
2c diced celery
1 bulb garlic minced
3c sliced mushrooms
¼ t ground black pepper

1T tarragon soaked in 1/2c riesling

15c bread cubes ( ½“ x ½”)
8c stock of choice
¼ c riesling

1 ½ c roasted chopped pecans


In a very large skillet or pot melt 2T butter and add shallot and onion, cook stirring gently until onions are translucent. Add 1T butter and celery and cook 3 minutes. Add 1T butter, mushrooms and garlic and cook until mushrooms are tender. Add 1T butter and pour in the tarragon and wine. Allow to bubble and simmer a few minutes.

Add the rest of the butter and all of the bread cubes. Stir well to coat the bread with vegetables and spices already cooking. Add the stock 2c at a time and mix until absorbed and then add the rielsing. When the stuffing is thoroughly moist remove from heat and fold in pecans.

Alena's Turkey Chili

With the colder weather beginning to set in I've been enjoying soups and stews and thick warm one pot meals. Here's a new one I came up with tonight working from a Veteto family favorite. I changed it a bit and so have taken liberty with a new name. Enjoy!


Alena’s Turkey Chili

(based loosely on Brian’s Chili given by Jeanne Veteto)

1# ground turkey
¼ c diced onion
¼ c diced red bell pepper
3 cloves garlic minced
1 can cooked kidney beans plus the juice
1 can cooked cannellini beans plus the juice
½ c – 1 can stewed crushed tomatoes plus the juice
½ c frozen sweet corn

2T chili powder
1tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper

6oz brown style beer
1T agave nectar

Heat saucepan to medium. Brown the turkey and then add a pinch of salt and pepper, stir. Add onion, garlic and pepper and cook until soft. Then add the beans, tomatoes, sweet corn, and spices, stir and cook on medium high for 30 minutes. Add beer and agave and cook as long as you want (at least another 30 minutes), the longer the better and stir occasionally.

Roasted Sweet Potatoes

This recipe is my current favorite making it's presence felt at least once a day.

Ingredients:

1 large or 2 medium sweet potatoes
1T olive oil
1/8 t salt
1/8 ground pepper
1t oregano
1/2t garlic powder

Preheat oven to 350

Peel sweet potatoes and slice into 1/4inch rounds. Place in a bowl with remainng ingredients and coat well. Spread evely on a cookie sheet and bake until done, about 20 -25 minutes. For a crisper potato slice flip over after 10 minutes. Delicious and oh so satisfyingly sweet.