Popcorn

Ok, don't laugh... but I've never made real popcorn until very recently.  However, I also never really eat popcorn, due to some jaw issues.  So I don't feel like my family has been overly contaminated by the magic created by 3 minutes in the microwave.

What you need:
1/2 cup popcorn kernels (I bought the organic from Trader Joes)
2 T Coconut Oil, room temperature
2 T Real Butter
Salt (Kosher or Sea)
Fresh Ground Pepper


How to prepare:
Follow instructions on back of bag :).  Kidding, however that is pretty much what I did.  I don't have a fancy air popper, so I made my popcorn on the stove in a Dutch Oven pot.

Place pot on stove, turn on burners so the pot can get hot.  Scoop 2 T..not overly heaping..of coconut oil into pan.  It should start to melt immediately.  You are looking for the bottom of your pan to be covered in a thin layer of oil.  If you are using a smaller or larger pan, you may need to adjust your amounts.  

Fresh Popped Popcorn

Add 3 to 4 kernels to pan and cover with lid.  Once they start to pop, add the rest of your kernels and replace lid.  Once you hear them popping, start shaking your pan (keep lid on) over the burner to help mix things up.  Continue doing this until your pan is full or you don't hear the frequent pop..pop..pop.

Melt approximately 2 T butter.  Pour over freshly popped corn, sprinkle with a salt and pepper, if you choose.  




Mix, Serve, Enjoy!

Zingy Quinoa

Because everything looks better in a martini glass....how about a delicious side of quinoa.


I'm not totally sure about the name of this one, but was trying to think of the two main experiences that come from this side dish.  The firm yet soft texture of the Quinoa (prounounced Keen-Wa) and the tangy zingy-ness of the vinegar.  If your not fond of the various vinegars, you can leave them out.  It tastes just fine with salt and pepper.  However, I seem to really like it... and prefer to have this mix on hand for a quick lunch or snack.  


You can make this recipe as big or small as you want.  Key things to remember, use double the liquid to Quinoa, so 1/2 cup Quinoa = 1 cup liquid.  Quinoa has no real flavor on its own, and can be quite bland, so that's where your preferred flavors come into play.  Salt and Pepper are your friends, as well as using a vegetable broth or chicken broth in place of water.  I'd suggest eye-balling the ratio of veggies you add, so they don't over take the dish.  I've provided measurements below, from one time when I really measured.  

What you need: (makes 6+ servings)
Also, I've picked veggies I like, you can change these to veggies you prefer.  However, I think the onion and red bell pepper really make the dish.


Quinoa Mix

Organic Bob's Red Mill Quinoa

2 cups vegetable broth
1 cup Quinoa, rinsed and dried (important step)

• I think I prefer to buy the Bob's Red Mill that has already been rinsed and dried...if you want to trust labels.  I've bought from the bulk bin at Sprouts once... and have not totally figured out the most efficient way to drain these little guys.  Plus those aren't organic.

1 Red Bell Pepper, diced (approx 1+ cup)
1 Small Sweet Onion, diced (approx 1 cup)
1 cup Artichoke Hearts, quartered in oil, diced (Do Not Cook)
1 cup Mushrooms, diced or sliced
Rice Vinegar and/or White Wine Vinegar - to taste
Balsamic Vinegar (optional) - to taste
Extra Virgin Olive Oil (EVOO)


Salad Mix (if you want a salad)
Baby Spinach
1 Lemon
Kosher or sea salt
Pepper, freshly ground
Rice Vinegar and/or White Wine Vinegar

How to prepare Quinoa:
Prepare all veggies before starting quinoa...and keep separate


Quinoa: In a medium size pot, add broth and quinoa, cover on medium-high heat bring to boil.  Turn down to med-low and cook for 15 or so minutes until all liquid is absorbed and quinoa is a soft texture.  Stir occasionally.

Veggies: In a medium to large pan, heat to medium.  Add a pan swirl amount of EVOO, then your first veggie.  I find that I get a better caramelization and less soggy veggies if I cook each type separately and then combine together in a bowl as they are finished cooking.   Salt and pepper as you go... not adding till they are nearly finished cooking.  Remove to bowl.  Repeat for the veggies you have chosen.   Do not cook artichokes.

Combine: If all goes well, your veggies will finish cooking around the same time your qunioa is ready.  Add cooked veggies and diced artichokes to quinoa pan, mix well.  Now, get out your vinegars and give a few swirls around the mixture.  Sprinkle with Salt and Pepper, taste.  This portion is up to you.  I use more Rice Vinegar then Wine Vinegar.  I use the balsamic sparingly, but it adds a nice tint of color and sweetness.  If I was going to guess, maybe 1/4 cup total mix of Rice/White and 2 T Balsamic.  Continue tweaking till you like the flavor.  A little more salt may be needed to get the taste just right.


How to prepare Salad:
Add a few handfuls of baby spinach to a serving dish.  Slice the spinach beforehand, if you'd like.  Drizzle with a little white wine vinegar, squeeze some fresh lemon juice and sprinkle with salt and pepper.


Add Quinoa to the top and enjoy!

Another fun spin on this is to slice up some fresh avocado, squish it into the leaves, then add the quinoa on top.

Sorry if this was long... I can be over descriptive.  I hope you try this recipe and think it's as yummy as I do.

Cheers, Holly

Oat Chocolate Chip Treats

Ok are you ready for amazing, simple and fast treats?  I am currently addicted to these and may need to seek a support group in the not to distant future..... but until that day, I will keep whipping these guys up.


I found this amazing recipe at ChocolateCoveredKatie.com.  If you've never been to her site, I highly recommend it.  I've made a few of her items and they have all been delicious.  So, why am I not just directing you to the original... well, I've taken her brilliance and made a few of my own modifications.  I recommend trying both and let me know what you think.


The few differences are: mine are vegan, gluten free (GF), and can be a no-bake treat (if you want). Her's are gluten free and may use dairy based chocolate chips and melted butter.  Her recipe only made about 8 cookies, which I think is a great way to not have a ton of cookies haunting you at every turn.  However, I usually make them and give them out, so I've increased the recipe size by quite a bit.  Sadly they still disappear as fast as if I made 8.

What you will need: (makes approx. 24 to 30)

2 Cups Quick Cook Oats 

• Buy the GF version if you want to ensure no cross-contamination.  If you have no gluten issues, you can save some $ and get them in the bulk bin at your favorite natural food store, like Sprouts

3/4 tsp Baking Soda (You can leave out if making the raw version)

1/2 tsp Salt (I use Kosher)

5 T Brown Sugar (do not substitute)

1/4 Cup Shredded Coconut (optional)

4 T Chocolate Chips

• If you want these to be Vegan, I recommend these chips Enjoy Life Foods/chocolate-for-baking/mini-chips/.  You can get them at Sprouts or another similar store.  They taste delicious and are Dairy, Soy and GF.  Everyone who has tried them has had no idea they where any sort of special chip.

3 T Coconut Oil (You do not need to melt before using.  Room temperature works great)

3 to 4 T Room Temperature Non-Dairy milk (I use Rice)

• Room temperature or slightly warm milk keeps the coconut oil from turning into hard chunks... chunks don't mix well :)
• Start with 3 T and add more if the mixture is too dry

Peanut Butter (optional)

How to make:

Blend the Oats, Brown Sugar, Salt, Baking Soda and Shredded Coconut together.  I usually combine in a bowl, mix with hands, then put into my blender to blend, or if you have a really good blender just mix everything in there.  The goal is not to pulverize all of it, but blend enough of the oats so that a good portion is now powdered, this will provide the stickiness we need to keep a cookie shape.  In a large bowl add the chocolate chips, coconut oil and milk, than add your blended dry ingredients.  Stir all ingredients together and try to form cookie shapes or balls.  If you like peanut butter, add some after everything is all mixed.  This can make it a little more dry, but is my husbands favorite version.. I prefer without.

• If you think its too dry, add the extra tablespoon milk.  I test by squeezing a golf ball size portion in my hand.  If I can open my hand and it sticks together, we are good. If I open my hand and half is on one portion and half on another, then we need more liquid.

Now here's the fun part... do you want to chill them in the freezer for 10 minutes or bake them??? After sampling and sampling (someone has to do it), my family is in LOVE with them Raw..fresh from the fridge.  May I suggest you try half and half, and let me know which you like better

Raw Oat Chocolate Chip Treat

If going for the Raw cookie, using either a cookie sheet or muffin pan, I use a mini-muffin pan, and they seem to make the perfect size treat for us, create your cookies.  Place completed tray in freezer for approximately 10 minutes.  

Remove and transfer some to your mouth and the others to an airtight bag or container.  Store in fridge.

Baked Oat Chocolate Chip Cookie

If you'd like to cook your cookie, pre-heat oven to 375 F, choose your preferred tray, i still use the mini-muffin pan, spray with olive oil, and create your cookies.  

Bake for 6 to 8 minutes.  

Let cool for a few...enjoy.  Store in airtight container.

For a smaller batch: (approx 8 cookies)
3/4 Cup Quick Cook Oats
1/4 tsp Baking Soda (optional if raw)
1/8 tsp Salt
2 T Brown Sugar (Do Not Sub)
2 T Shredded Coconut (optional)
2 T Chocolate Chips
1 T Coconut Oil
1 to 2 T Non-Dairy Milk


To prepare, follow same instructions as above.


Another Fun Option:
Squish dough into a cookie cutter... I made some valentines hearts..YUM!

I hope you enjoy these super fast and delicious treats.  They are great with coffee, fruit, wine....really anything.  Let me know what you think of them.  


Cheers, Holly

Easy Corn on the Cob

Maybe all corn on the cob is easy to prepare, but I think this method of cooking is not only easy, but may be the best tasting corn on the cob around.

Need: Microwave and a microwaveable container with lid, large enough to hold cobs in husk

Ingredients: corn on the cob - in husk

 

To Cook: Trim up outside of husks so the cobs will fit into microwaveable container with lid on

Microwave Time Scale: 1 cob = 5 minutes, 2 cobs = 9 minutes add 1 minute for every additional cob

Example: 4 cobs = 11 minutes


 


  

Once microwave is finished remove container from microwave, be careful, it could be hot.  Cobs can handle staying in the container for an extra minute or two if you are not ready to plate them yet.  I'd recommend removing the lid, so they do not continue to steam.  Once ready, carefully pull husks back.  You can either remove them completely or for a unique presentation, I braid the pieces together for a rustic look.  The silky threads will usually come off in one big piece (how simple is that).


 



I will assume you like your corn on the cob with butter and salt :).  An easy way to do this is butter the plate, with a stick of butter and sprinkle with salt (I like Kosher, but you can use your favorite).  Place cobs on plate and roll around.  Apply more butter and sprinkle with salt to your taste.






I hope you enjoy this quick and easy side dish as much as my family.