This weekend was really awesome for me in the kitchen. Everything turned out delicious and dare I say, blog-worthy?
Not Really a Bette Midler Blue Berry Pie
Sorry the title of this breakfast is kind of a vague childhood reference that even if I were to explain probably would leave you just as baffled, so I will skip it all together and just say this creation is fabulous. I got the idea for these after going to Flying Apron again and really getting into their Berry Oat Wondies. But a woman can only pay $4.00 so long before she decides to try and make it herself!
1 1/4 cup Sweet Sorghum Flour
1/2 cup water
1 tablespoon oil
pinch or dash of salt
1 1/2 cups frozen berries (mixed)
1/4 cup pure maple syrup
1 teaspoon vanilla
1 1/4 cup raw oats
1 1/2 tbsp pure maple syrup
dash of sorghum flour and salt
Preheat oven to 350.Combine flour, water, oil and salt to make dough. Dough should be not to wet, not to dry. Add a bit of flour or water to produce the right consistency. You should know what dough feels like, which is why the ratios of dough to water aren't exact. You keep adding a little of each until its right. It should be able to roll without sticking to the rolling pin or cracking. Roll dough out to about 1/4 inch thick and put into a 9x9 pyrex dish or baking pan, that you have greased. I did a bit of creative piecing together, so don't worry as long as it gets in there pretty thin and pressed together to make one piece.
In another bowl, mix berries, vanilla and syrup. Do not thaw the berries. Mix to combine. Pour mixture over the crust.
Mix together oats, remaining syrup and a dash of flour and salt. Pour this mixture over top of the berries and press into the berries a bit.
Bake for 20 minutes, until the crust is baked through and the oats on top are a little golden.
This treat can be enjoyed straight out of the oven (and straight out of the baking pan! careful not to burn yourself!) or cold. It is a healthy breakfast or a delicious dessert. They are crumbly and stay together-y, sweet and delicious. The recipe I made above makes 5 servings, each 250 calories
When life gives you leftover soup, make sauce
In my previous post, I discussed this amazing Saffron, Sweet Potato, Roast Garlic Soup that I made. After running on Saturday afternoon, I came home inspired by the idea of taking my soup and reducing it down and making it in to a delicious sauce to put over quinoa and mixed beans. I put about a cup of soup in a pan over high heat and reduced it down to under 1/2 cup. This super concentrates the flavor and makes a nice thick smothering sauce for the quinoa and beans I cooked up. I put it with a side of roast veggies and within no time, had a delicious meal using leftovers done in a new way!
All that and not a can of beans
All day yesterday while we were out and abouting, I had beans cooking away in my slow cooker. In the morning I had put kidney, pinto and black beans (which I had soaked overnight) into the slow cooker, covered with water just above the beans, tossed in some Kombu (seaweed) and let her rip. I put them on High, per the recommendation of several slow cooker cookbooks, which said that would take 8-12 hours. We were gone for longer, so my beans were past being cooked, plump, together and firm. But, it didn't really bother me since my plan had been to make my own refried beans.
My dinner became as the recipe suggests, All that and not a can of beans with a side of Balsamic Glazed Carrots, Kale and Brussel Sprouts.
Refried Beans Ingredients:
3 cups cooked beans, kombu removed
1 tbsp leftover chipotle paste from Friday's recipe
2 tbsp oil
1 small onion, minced
2 tsp fresh ground cumin
salt and fresh pepper
2-3 tsp peri-peri seasoning (optional)
Heat oil in a large skillet over medium heat. Sautee onions until soft about 5 mins. Add cumin, stir to combine. Add remaining ingredients and mash the beans as you stir. Cook 7-10 mins and adjust seasoning, in my case, add more peri-peri.
This will produce more beans than you know what to do with. So therefore, I created:
Basic Bean and Guac Fold up
Ingredients (for 1):
1 rice tortilla
3/4 cup All that Beans
Yes, this is basically a bean and guac burrito. I understand that, but what you should understand is that with Gluten intolerance, the burrito is a novelty. Which is why this is a fold up, not a roll up. Non-gluten tortillas other than corn (which I try and stay away from) don't roll so well. I warmed this tortilla, scooped in the beans and guac and folded in half like a sarnie (sammich). It was delicious and didn't need anything else, though you are welcome to add whatever your heart desires! Maybe even some Life gives you soup sauce (from above)!
2 large carrots
1/2 large bunch of kale
5-6 large brussel sprouts
1 tbsp oil (I used peanut)
2 tbsp balsamic vinegar
2 tsp tamari
dash of cayenne
Parboil carrots, kale and brussels in boiling salted water, not together because they cook at different speeds, until carrots soften slightly and kale is bright green.
Heat oil in a skillet over medium heat. Add veggies and remaining ingredients. Bring to a simmer and then reduce to medium low (on my stove medium is quite hot) and cook about 10 minutes until liquid has evaporated, stirring occasionally.
I got tagged by Nuun/Inov-8 teammate and blogger extraordinaire Scott Dunlap. Here's his message:
You've been tagged! Time to write a six word memoir. The rules are:
1) Write your own six word memoir
2) Post it on your blog and include a visual illustration if you want
3) Link to the person that tagged you in your post, and to the original post if possible so we can track it as it travels across the blogosphere
4) Tag at least five more blogs with links
5) Leave a comment on the tagged blogs with an invitation to play!
Here is is (only 5 words):
There are no ordinary moments.