Wednesday, March 24, 2010
Sunday, March 21, 2010
The recipes and language in Bean Appétit are appropriate for the preschool crowd. Directions to “Shake your hips and get ready to mix:” or “Roll around on the floor while chanting ‘Go bananas’ will be fun for young children, but may turn off older kids. Interspersed between the recipes are silly conversation starters, such as “Who do you know has the silliest singing voice?” or “Would you rather share your sleeping bag with a bat or a bear?” There are games like “Flash Dance” (a flashlight dancing game) and food related trivia like “Table Manners from Other Countries.” The book is bright and appealing with whimsical illustrations and colorful photographs. This would be great for parents of preschoolers and preschool or kindergarten teachers.
Sunday, March 14, 2010
I got a couple of pounds of rye flour in my local grain CSA box this week. Of course, my first thought was to make a few loaves of yeasted rye bread but the day turned out so warm and sunny that I didn't want to spend my day kneading and rising dough. I paged through my Laurel's Kitchen Bread Book and found a couple of recipes for rye quick breads. Based on their method, my daughter Aimie and I came up with this one . . . and boy was it good--moist with hints of orange and spices--and vegan as well. Perfect with a tall glass of rice milk after a walk on the beach.
Orange-Spiced Rye Quick Bread
This is wonderfully moist and flavorful. Great for breakfast, tea, or with a soup or salad.
1 cup whole rye flour
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/3 cup maple syrup
1 1/3 cups water
3 tablespoons oil
grated rind of 1 orange
juice of 1 orange
1/2 cup chopped almonds, toasted
Preheat oven to 350 degrees F. Oil a loaf pan. Sift flours, baking powder, baking soda, salt, and spice together. In a separate bowl, whisk maple syrup, water, oil, orange rind and juice until combined. Stir in flour mixture. Reserving 2 tablespoons chopped nuts, gently fold in the almonds. Pour the batter into to the prepared pan and sprinkle reserved almonds over the top. Bake 50 to 60 minutes, or until tester inserted in center comes out dry. Remove bread from pan and let cool on a wire rack before slicing.
Makes 1 loaf
Tuesday, March 09, 2010
Check out this link for a list of safe body and personal care products.
Sunday, March 07, 2010
Rolled oats from my local grain box, made a delicious breakfast. These need to cook a little longer than the rolled oats I get at the store, but my kids like them because they come out firmer and chewier. We did find quite a few hulls in them however which I found annoying to keep spitting out . . . not sure if I soak or rinse them if it would help this problem. I'll have to experiment (but please comment if you have a tip). It didn't bother the girls though--they had two servings each.
We also made a batch of our favorite cookies from The Vegetarian Mother's Cookbook.
These easy cookies are bursting with different tastes, textures, and flavors.
1/2 cup softened unsalted butter or coconut oil
1/2 cup evaporated cane juice
1 egg or egg replacer
1 1/2 teaspoons vanilla extract
1 cup brown rice flour, barley flour, or whole wheat pastry flour
1 cup rolled oats (or other rolled grain)
1/2 teaspoon sea salt
3/4 teaspoon baking powder
1/3 cup raisins
1/3 cup chocolate chips or unsweetened carob chips
1/3 cup sunflower seeds or chopped walnuts
Preheat oven to 375°F. Oil cookie sheet. Beat together butter and evaporated cane juice until creamy. Beat in egg and vanilla. In separate bowl, whisk together flour, oats, sea salt, and baking powder. Mix flour mixture into liquid ingredients until combined. Stir in remaining ingredients. Drop by tablespoonfuls on prepared baking sheet leaving space between cookies for slight spreading. Bake 6 to 8 minutes, or until bottoms are golden. Let sit one minute before removing to wire rack to cool.
Makes about 2 1/2 dozen