Foodie Friday: Dark Chocolate Coconut Milk Smoothie

I never really liked coconut in any form until I was introduced to homemade coconut milk ice cream. Have you ever made it? If not, go and make some now because wow, it's delicious! Anyway, I still don't like raw or shredded coconut but butter, full-fat milk, oil and flour I am totally crushing on right now. I made coconut flour tortillas yesterday and had a little milk leftover. I've been seeing all kinds of smoothie variations around lately so I decided to whip up my own version. 

***Before you blend, think about a few things. As it is written below, this isn't a super sweet smoothie so don't expect it to taste like a Wendy's Frosty. If you want it sweeter use a super ripe banana and extra honey. Also, if you want a cold version, freeze the banana, chill your milk and add a little ice.***

Dark Chocolate Coconut Milk Smoothie

1 banana

1 c full-fat coconut milk 

1/2 c filtered water

1 tsp vanilla

1 TBS 100% dark cocoa powder

1 tsp honey

pinch of cinnamon 

crushed ice (optional)

Blend all ingredients until smooth. Boom. Done. Now drink it!

*You could also change up the flavor by adding nutmeg, mint, raspberries or a little heat from chilies. 

Foodie Friday: Homemade Soy Milk and Tofu

A few years ago I decided to try my hand at making tofu and then promptly forgot about my resolution until a few days ago. I had stashed all of the ingredients (organic soybeans and nigari) in an airtight jar in the back of my pantry and discovered them as I was doing some reorganization. I pulled everything out and decided to go for it.

To start this off I'd like to say in full disclosure that it is a somewhat lengthy process and this particular recipe doesn't yield a full "brick". In fact, the sum of all my efforts was rather disappointing (you'll see the picture below). However, it's not difficult to do and is kind of satisfying when you're done. So with that in mind, here goes…..

This is a basic soy milk and tofu recipe from Food and Wine magazine (July 2011)

1. To start out, measure 8 oz (about 1 1/3c) of dry soybeans

2. Cover the beans with about 3 inches of cold water, cover and let rest 8 hours (I left mine a little longer)

3. Nigari is the critical ingredient because it's what coagulates the milk. It's not that easy to find in stores so I got mine online at myworldhut.com

4. This is just a before/after shot of the dry vs. soaked beans. 

5. Drain the soaked beans and add them to a blender with 3 C filtered water. Puree until as smooth as possible. Then line a sieve with either a cotton cloth (that's what I used…mistake!!! It didn't drain properly and was a pain to wring out) or 3 layers of cheese cloth.
6. Pour the blended liquid through the cloth/strainer and squeeze as much liquid out as possible.
7. These are the solids leftover after squeezing…they smell kind of funny FYI.
8. Bring 3 C filtered water to a boil then add the strained bean mixture. Boil, stirring constantly (and I mean CONSTANTLY to avoid boiling over or scorching) with a heatproof spatula for 8 minutes. Strain the mixture through cheese cloth and a sieve one more time and allow to cool for at least 20 minutes.

9. At this point, you can now pat yourself on the back for making soy milk! There should be a little over 4 cups which is the perfect amount for Phase 2 of this soybean adventure. Dissolve 1 teaspoon nigari in 1/4 C filtered water. Put 2 TBS + 2 tsp of the solution into a heat proof bowl and set aside.
10. Add 4 c of the soy milk into a saucepan and carefully heat it to 185 degrees.
11. Pour the milk into the heatproof bowl with the nigari mix and stir gently just to combine. Don't over stir or you may scramble your setting tofu. Cover for 5 minutes until fully set.
12. Now at this point you can either stick with the silken tofu or trudge on for a firm version.

13. I went with the firm option and lined a colander with cheese cloth and gently spooned the tofu into it. I let it drain for about 15 minutes before covering the remaining solids with the cheese cloth. I then rigged up a MacGyveresque tofu pressing contraption. Tart pan + colander + tupperware lid + coconut milk = makeshift press. I popped that all in the refrigerator and left it in there for about an hour and a half.

…And here's the most anticlimactic looking food finale ever. I literally almost fell asleep looking at it. Zzzzzzzzzzzzzz…..

It was so boring to look at on the plate that I threw together a quick butternut squash and tofu hash. At least you can smile at the orange color on the plate.

So, if you've made it this far and are still reading on, here are my final thoughts on the finished product. While it had a wonderful texture and taste, I would not make this again, probably ever. I like tofu but the amount of labor involved outweighed the benefits of making my own organic version. In the future, I will definitely be leaving this food item to the professions!

Foodie Friday: Megan's Bean Salsa

I got this recipe from my sister (I'm classy and writing about the recipe I stole from her..lol) and have made it at least a million times over the last decade (ok so don't call the hyperbole police on me…it may not be quite a million times!). I make salsa my business because a) it's delicious b) it's nutritious but mostly c) it's because I could drink it straight outta the bowl and jarred salsa just isn't the same. When I get migas they have to bring me my own pitcher (yup a mini pitcher) in order to have enough fresh salsa to wash down my breakfast. It's just the way I roll I guess but with that in mind, I've carefully cultivated my salsa making skills with a few different recipes starting with this one. 

This is easy to make and a serious BBQ necessity. Heck, it's so good I even make it year round!

So anyway, here's the recipe in all it's glory:

1 can black beans (drained)

1 can cannellini beans (drained)

3 T chopped jalapeños (check the heat level…you may need more or less depending on how toasty you want the salsa to end up)

4-6 minced garlic cloves

3 T olive oil

1 TBS chili powder

1 TBS onion powder

2 tsp cumin

Cayenne pepper to taste

1 c frozen corn (I use the organic, sweet, white variety)

1 c diced onion (I like to use red onions but use whatever you prefer)

1 can diced tomatoes (or 2-3 large fresh diced tomatoes - I'm lazy so I always use a high quality canned variety)

3 TBS lime juice

Mix all ingredients and let rest in the refrigerator for at least an hour before serving. 

Foodie Friday: Lime Chicken Tacos

I came across the base recipe for this many, many years ago and tweaked it to my specifications. It's a minimal effort, maximum flavor situation and has endless possibilities.

*These are topped with queso and extra cilantro

Ingredients:

• 1 1/2 lbs shredded chicken (I use all natural/organic breasts or a whole chicken) 
• 3 T lime juice
• 1 T chili powder
• 1 C frozen corn (I use organic because all the GMO stuff freaks me out)
• 1 C chunky salsa or more (I like to use mesquite or chipotle salsa but use whatever you prefer)
• 1/4 C chopped cilantro (I use A LOT more because I loooooovvvvvvveeeeee it!)
• Tortillas (I usually use whole wheat) 

To Prepare:

Put chicken in crock pot and cook until done. Remove and let cool slightly. Drain any fat from the crock pot, shred chicken and return to crock pot. Add remaining ingredients and cook covered in crock pot until warmed through. If the mixture seems too dry add more salsa.

Serving suggestions: 

Top with more cilantro, shredded cheese, queso, sour cream, Greek yogurt, refried beans, black beans, chopped jalapeños or rice.

Foodie Friday: Get Your Turkey On!

 Thanksgiving is my favorite holiday. I have a binder that is specifically for this day and houses, recipes, tips, seating charts, furniture layouts and even my annual turkey day pre-meal running mileage log. I start fantasizing about my menu 6 months in advance and literally (every year) start dreaming at night about cooking my turkey a month or so before the big day. 

 

Anyway, in honor of my favorite day, here is the turkey recipe that I've used for the last 3 years! It has been adapted from Bon Appetit magazine (Nov. 2009 edition).

 

Sage Butter Roasted Turkey

 

16-18 lb turkey - rinsed and patted dry with all the goodies removed from the inside (I've used smaller and larger birds and adjust the ingredients as necessary)

 

3 TBS course kosher salt

 

1 TBS dried sage (I used dried from my dad's garden)

 

1/2 stick butter (don't skimp on the butter...after all, this day only comes once a year)

 

1/4 C fresh, chopped sage (I pick it from my dad's garden the day of)

 

3/4 C fresh apple cider or apple juice

 

*****Do this the night before*****
Mix salt and dry sage together and sprinkle evenly all of the turkey (make sure the bird is already in the roasting pan). Wrap tightly with plastic wrap and chill overnight.

*****The day of*****
Preheat the oven to 375 and while it's getting to the proper temperature, take your beautiful birdie out of the fridge and tuck those delicate little wing tips under and tie the legs loosely together. Then either mix the chopped fresh sage with the cold butter and rub UNDER the skin or melt the butter and mix with fresh sage then brush all over the turkey. (I've tried both ways. I happen to like the cold butter under the skin method best but both work.)

Once you've slathered a year's worth of butter calories onto your fowl (seriously, remember this is a special occasion...it's all about moderation ya'll) nip it into the oven, basting after an hour.

Now, turn the heat down to 350 and roast for another 45 minutes. At this point pour 3/4 c. apple cider and turn the pan around in the oven. Continue to roast until the meat registers 165 turning and basting periodically for even cooking. It pays to have a thermapen for this part!

Once it reaches the appropriate temperature, loosely tent (there is some debate about the effectiveness of this method...I'm not here to quarrel about it) and allow to rest 30-45 minutes. Now carve and devour with your favorite gravy and fixin's!

(Here is an action shot of me prepping the bird. It's a nice pre-coffee, pre-run and pre-fancied up picture. All I can say is that game day means bird before beauty!)
 

 

 Perfectly crisped skin, MOIST meat...as Hank Hill would say while pretending not to cry, "It's so daggum beautiful".
 



 

This is a sneak peak at my Tday binder...I read it like a book throughout the year. I don't know if that's normal.

 

 

...And now having written the longest Foodie Friday post ever, let me leave you with a funny story.

 

I used to work with some Austrians when I lived in Jersey. At Thanksgiving the American team sent around an email that said "Happy Thanksgiving...Gobble Gobble!" One of the Native Austrians popped out of his office and asked..."Vat ess gooble gooble?" Someone replied, "that's the sound a turkey makes." The Austrian shook his head and said, "that's not the sound a turkey makes in Austria!!"

Foodie Friday (A Day Late): Red Chili with Adobo & Chipotle

I created this recipe when my husband was in grad school. One night I was feeling particularly lazy and only had a few things on hand that led to this combination.

 

Rachel's Red Chili

 

 1 29 oz can black beans (I use organic with no salt added)

1 29 oz kidney beans (I use organic with no salt added)

1 - 1 1/2 lbs turkey burger

2-3 minced garlic cloves

1 small red or white onion diced small

olive oil

1/2 - 1 bottle beer (I like to use Guiness or a Porter style)

1 14.5 oz can diced tomatoes (I use organic)

1 TBS tomato paste (I use organic)

2-3 diced chiles (or whatever heat you can handle) in adobo sauce + extra adobo sauce

 

Brown the meat in olive oil. Add onions, garlic and chile to meat and cook until softened. Then add the tomato paste and cook slightly until it starts to darken in color. Add beans (in their liquid OR rinse them and add beef, veg or chicken stock instead) and tomatoes with their juice. Bring to a simmer then add the beer. Cook for another 15-20 minutes to let the flavors meld and serve with biscuits, corn bread or crackers.

 

**Note: Sometimes I add Mexican oregano to change up the flavor a little.

 

Foodie Friday: Vegan Chocolate Chip Mint Cookies

Warning: These cookies are highly addicting.

 

My mom originally introduced me to the recipe and my husband has since taken up becoming the vegan cookie master. He pretty much has the recipe memorized and can whip up a batch in no time which is a great yet very dangerous thing!

 

Anyway, the recipe is from readymade.com and was part of the Holiday Survival Guide.

 

Here is the recipe adapted from the original website.

  

 Vegan Mint Chocolate Chip Cookies

• 3 c organic white spelt flour
• 1 10-oz package dairy free chocolate chips (the original recipe calls for 2-10oz bags which ends up being an overwhelming amount of chocolate)
• 1 tsp aluminum-free baking soda
• 1 tsp organic sea salt
• 1 c light-colored agave nectar
• 1/4 c organic safflower oil (we've tried different types of oil and they've all turned out)
• 1 tsp organic peppermint oil (*Note: not all peppermint oils are the same potency...less is generally more)
• 1/2 tsp alcohol-free vanilla

Preheat oven to 350 degrees and line baking sheets with parchment or a silpat mat.

Mix flour, chocolate, baking soda and salt in one bowl. Then mix agave, oil, peppermint and vanilla in another bowl.

Add the flour mix to the agave mix and stir until well combined.

Drop by rounded teaspoons onto the prepared baking sheets and bake for 10-12 minutes or until lightly browned and the edges are set.

***You're supposed to let them cool to room temperature at this point but I like the gooey, molten chocolate chips right out of the oven. It's a bad habit but whatever!***

Cool on a wire rack and store at room temp for up to 3 days or freeze for up to 3 months (they won't last that long!).

Foodie Friday: Pizza Night!

 

Friday is pizza night and we take it seriously. I'm not going to claim this is the healthiest meal but when you make it at home you at least have the opportunity to control the quality AND quantity of your ingredients. I've been using a particular crust recipe for several years now that puts out a consistent and deliciously crispy crust (Jamie Oliver's pizza dough) but I found a recipe in my pile that I decided to try just to change things up.  

 

I'm a huge Bobby Flay fan and have made quite a few of his recipes ranging from salsa verde to grilled lobster tacos to a very robust sangria and I've never been disappointed with the effort. I found his pizza dough recipe a couple of years ago and it got lost in the abyss of stashed recipes. I dug it out on a whim and made pizza (on a Wednesday!) just in time to carbo-load for a long run.

 

The recipe is a really simple, everyday kind of crust. You aren't going to get brick oven (despite cranking the oven up and using a pizza stone), East Coast kind of pizza but it does the trick in a pinch. Here's where I found the original recipe and here it is again adapted slightly with my notes:

 

Pizza Dough by Bobby Flay

 

Ingredients:

3 1/2 - 4 cups flour (I used all purpose because I had it which made the crust soft and chewy - use bread flour if you want a nice crispy crust)

1 tsp sugar (I used organic cane sugar)

1 envelope instant yeast (2 1/4 tsp or 7g = 1 packet)

2 tsp kosher salt (I used a large grain sea salt)

1 1/2 cups water @ 110 degrees F

2 TBS olive oil, plus 2 tsp (I skipped the 2 tsp and used cooking spray instead)

 

Combine all the dry ingredients in a stand mixer first. Then, while it's running add the water and 2 TBS olive oil and mix until the ingredients form a ball adding flour a little at a time if the dough is too sticky. Remove to a lightly floured surface and knead into a smooth, firm ball. Let rest covered for an hour or so until doubled in size. Then, remove to a lightly floured surface and divide into two pieces. Let rest covered for 10 minutes before rolling out.

I always use a pizza stone and bake it in at least a 450 degree oven (part of the cooking time includes baking just the crust pre-toppings). This particular pizza was topped with a sugar-free sauce, pepperoni, black olives, artichoke hearts, mozzarella, parmesan, romano and asiago cheese.