Tiny Morsels

Pumpkin Almond Muffins

noreply@blogger.com (Tree) — Wed, 19 Oct 2011 00:01:00 +0000

I've been making a batch of these every week for months now. They're packed with nutrients, and they won't leave you in a carb coma. The kids love 'em when I add chocolate chips.

Pumpkin Almond Muffins
Makes 10 standard sized muffins

2 cups blanched almonds
3/4 cup pureed pumpkin
3 large eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp sea salt
1/4 cup raw honey
10 drops liquid stevia
2 tsp almond butter

Preheat oven to 350℉, and line 10 muffin tins with paper liners.

Put almonds in a high-powered blender or food processor, and process until you have flour. Add the remaining ingredients, and puree until smooth. Then divide batter evenly into prepared muffin tins.

Bake for 25 minutes on the middle rack.

Zucchini Noodles with Pesto

noreply@blogger.com (Tree) — Tue, 10 May 2011 01:43:00 +0000

Just some raw zucchini spirals (made with one of these), tossed with some pesto from my freezer, and topped with cherry tomatoes. We had this salad with some leftover chicken. YUM!

Chocolate Cherry Granola Bars

noreply@blogger.com (Tree) — Sat, 16 Apr 2011 02:12:00 +0000

Chocolate Cherry Granola Bars
Adapted from a bunch of different recipes

2 cups rolled oats
1/2 cup crispy brown rice cereal
1/2 cup walnuts, finely chopped or ground in a food processor
1/4 cup unsweetened dried coconut flakes
1/2 cup mini chocolate chips
1/2 cup dried cherries
1/2 cup coconut sugar
1/2 tsp. sea salt
1/2 cup Butter or Earth Balance at room temperature
1/4 cup local honey*
1/2 tsp. vanilla

Grease or spray a 9x13- or 10x14-inch baking pan. Preheat oven to 350ºF.

In a mixing bowl, combine the dry ingredients (oats, rice cereal, walnuts, coconut, chocolate chips, cherries, coconut sugar and salt). Set aside.

In another bowl, combine the wet ingredients (butter, honey, and vanilla). Mix well with a fork until evenly combined. It's important to use room temperature butter instead of melted butter, because melted butter will melt your chocolate chips.

Combine the dry ingredients with the wet ingredients, and mix well with your clean hands. Spread evenly into prepared pan, and press down until it's tightly packed.

Bake for about 15-18 minutes. Allow to cool completely before cutting. Bars can be wrapped individually with waxed paper and stored in the refrigerator for several days, or frozen.

*Use honey that is local to you. It's supposed to help your body build up its own immunities and lesson symptoms of seasonal allergies.

Chard Salad with Green Apple Dressing

noreply@blogger.com (Tree) — Mon, 31 Jan 2011 21:29:00 +0000

This salad is inspired by a salad I ate at Borrowed Earth Cafe. It's a tasty way to get some leafy greens, and it isn't a huge production to make. My recipe serves 4, but if your family (like my family) wouldn't touch this with a ten-foot pole, don't worry; the dressing will keep in the fridge for 3-4 days. It's good stuff…good enough to make you wanna eat raw chard. Also good for dipping baby carrots.

Chard Salad with Green Apple Dressing
Serves 4

1 Granny Smith apple, cored and chopped into 1" pieces
2 tbsp. fresh squeezed lime juice
1/4 cup olive oil
hunk of ginger (about 1/2 the size of your thumb)
1/4 tsp. ground flax seed
12-15 drops liquid Stevia
1 bunch Swiss Chard, washed and cut into ribbons
dried coconut flakes (optional)

To make the dressing, put first 6 ingredients in a blender, and puree 'til creamy and smooth. Then put the chard on plates, sprinkle with coconut flakes (if using), and top with dressing.

Chai Tea Mix

noreply@blogger.com (Tree) — Wed, 15 Dec 2010 04:10:00 +0000

I love chai. You love chai. Who doesn't love chai? It's like exotic hot cocoa, which sounds pretty dang good when it's cold outside.

This recipe makes a whole lotta powdered chai tea mix. So make some for yourself, and give the rest away. I made several batches, and am planning on giving it to anyone who stops by my house during the holidays.

Instant Chai Tea Powder
Makes a whole lot

1 1/2 cups unsweetened, instant, black tea (I used decaf)
1 1/4 cup sugar
1 1/2 cups dry milk (optional)
1/4 cup brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground allspice
1 vanilla bean, sliced in half, inside scraped
1/4 tsp ground white pepper

Combine all ingredients in a blender or food processor, and blend on high for 60 seconds, or until the mix is evenly combined and powdery (you may need to do this in batches).

Stir 1 tablespoon of this mix (or more, if you dare) into 3/4 cup hot (but not boiling) milk. Feel free to use whatever kind of milk you'd like, or even water.

You can store your chai mix in an airtight container until summer. But it won't last that long. Enjoy.

Pumpkin Oatmeal Pancakes

noreply@blogger.com (Tree) — Mon, 01 Nov 2010 02:38:00 +0000

I gave away my waffle iron because I needed to make some space in my tiny kitchen…which is a bummer because I woke up with a freakish pumpkin waffle craving the other day. I had to make pumpkin pancakes instead. It was cool though, they knocked out my craving.

Pumpkin Oatmeal Pancakes
Adapted from Eating Well magazine

1 1/2 cups non-dairy milk (I used So Delicious Coconut Milk)
1 tbsp. apple cider vinegar
1 cup pumpkin puree
3/4 cup rolled oats
1 1/2 cups whole wheat pastry flour
1/4 cup wheat germ
2 tbsp. dark brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. powdered ginger
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. fine grain sea salt
2 eggs
1 tsp. canola oil

In a mixing bowl, combine the non-dairy milk with the apple cider vinegar, and allow it to sit for 10 minutes (until it begins to curdle). Whisk in the pumpkin puree until evenly combined. Then, stir in the oats, and allow the mixture to sit for 20-30 minutes, until the oats soften up a bit. (You can do this step the night before, just let the oats soak overnight, in the fridge.)

Meanwhile, in another bowl, stir together the whole wheat pastry flour, wheat germ, brown sugar, cinnamon, allspice, ginger, baking soda, baking powder, and sea salt.

Now back to the first bowl…when the oats are nice and soft, whisk in the eggs and oil. Then add the dry ingredients, and stir until combined (don't over mix). Now make pancakes!

Ninjabread Men

noreply@blogger.com (Tree) — Fri, 29 Oct 2010 21:12:00 +0000

I was at Target the other day, looking for Halloween stuff, and they were already taking it all down and putting up Christmas stuff. Totally annoying, right?

Well I hope you'll forgive me for this holiday-related post. I know I'm getting ahead of myself here. It's just that these little Ninjabread Men are so bad-ass! (As is most of the stuff at Fred.) I can't wait to make them later this fall with my favorite gingerbread recipe.

Some cool pancakes…

noreply@blogger.com (Tree) — Fri, 22 Oct 2010 17:43:00 +0000

Check out this blog, Jim's Pancakes. He claims he is "just trying to make some cool pancakes for (his) daughter." This is some amazing pancake art, and his creations are so cool! I'm all inspired now…and craving pancakes.

Rosemary Roasted Root Vegetables

noreply@blogger.com (Tree) — Thu, 21 Oct 2010 18:21:00 +0000

The baby is all into exploring finger food - and while it's easy to just give her Cheerios, I try not to do that all the time. She seems to really dig these roasted root vegetables; they're easy for her little fingers to pick up.

I think they're delicious too, served over quinoa or rice. Even my husband liked 'em, and he's not usually into this kind of thing. Wookie, well, she at least tried them, but they made her gag and throw up. My big girl is…um, special.

Rosemary Roasted Root Vegetables

1 sweet potato, cut into 1/2 cubes
1 big fat carrot, cut into 1/2 cubes
1 parsnip, cut into 1/2 cubes
1 tbsp. coconut oil
2 pinches of dried rosemary (or by all means use fresh if you've got it)
pinch of salt (optional)

Preheat oven to 400º F.
Using your hands, toss all ingredients together on a baking sheet.
Roast for 20-25 minutes, stirring once.

Roasted Red Pepper and Goat Cheese Puree

noreply@blogger.com (Tree) — Thu, 21 Oct 2010 15:02:00 +0000

Even though the baby loves this stuff, it's not just for babies. You can spread it on sandwiches, use it as pasta or pizza sauce, or dip carrots in it. It's yummy on toast too. (Excuse my phone picture, the house is a mess and I'm too busy to look for my real camera).

Roasted Red Pepper and Goat Cheese Puree

1 jar (16 oz.) Roasted Red Peppers, packed in water*
2 oz. soft goat cheese (pasteurized)

Combine ingredients in a blender or food processor, and blend 'til smooth. Feel free to adjust the measurements to your liking. This stuff will be fine in the fridge for a couple of days.

*Definitely try to get organic Roasted Red Peppers, because conventional ones usually have high levels of pesticides and chemicals (compared to other conventional fruits and veggies). You could also roast your own peppers.

Delicata Squash Soup

noreply@blogger.com (Tree) — Wed, 13 Oct 2010 01:30:00 +0000

Delicata is my new favorite squash. It tastes similar to butternut squash, but it's easier to cut. And I'm all about easier.

3 delicata squash (peeled, seeded, and cut into 3/4" cubes)
1 small onion, diced
2 tbsp. coconut oil, divided
4 cups chicken broth (or veggie)
1/2 cup raw cashews
1/2 tsp. dried thyme
sea salt, to taste

Preheat oven to 400º F. Toss cubed squash with 1 tbsp. coconut oil, and spread onto a baking sheet. Roast for 20-25 minutes, stirring once.

Meanwhile, put the other tablespoon of coconut oil into a heavy soup pot, and cook the onion until it begins to soften, and turn translucent.

When the squash and the onions are ready, put them into a blender with 1/2 of the broth and cashews. Blend until smooth, then return to the soup pot, stir in the remaining broth, and season with dried thyme and salt. Warm the soup over low heat until you're ready to serve (or eat) it.

Homemade Chicken Broth

noreply@blogger.com (Tree) — Sun, 10 Oct 2010 14:42:00 +0000

On the weekend, my husband will often cook a whole chicken on the grill. We'll use the meat throughout the week on salads, sandwiches, or quesadillas for lunch. With the leftover chicken bones (and some of the dark meat and skin) we've been making flavorful chicken broth.

I'm not opposed to buying chicken broth in a carton at the store, but homemade broth is a total no-brainer. And it's It keeps well in the freezer, so we're stocking up now for soup season.

Chicken Broth
makes about a gallon

Throw one chicken carcass in a stock pot, along with any skin and dark meat you're not going to eat. Cover it with filtered water, and add a teaspoon of coarse sea salt. Throw in a bay leaf if you have one, and maybe a few whole peppercorns.

Add some coarsely chopped, aromatic vegetables, like:

carrots (we sometimes use dried out baby carrots)
celery
onions
garlic

Feel free to use up any veggies you have sitting around. Sometimes my husband also uses:

leeks
parsnips
potatoes
fresh herbs

Bring the contents of the stock pot to a boil, then reduce heat, loosely cover, and simmer for an hour or 2. Pour through a fine mesh strainer. Broth can be stored in a glass pitcher the fridge for a few days, or frozen in ice cube trays for later use.

Black Bean Brownies

noreply@blogger.com (Tree) — Fri, 08 Oct 2010 02:07:00 +0000

I finally got around to making a version of those black bean brownies everyone was talking about last year. I compared a few different recipes before coming up with one that worked for us. This recipe is definitely a keeper; I hope you like it as much as we did.

Black Bean Brownies
makes 16 (2-inch) brownies

2 oz. unsweetened chocolate, coarsely chopped
1/2 cup unsalted butter
1 cup canned black beans
1/4 walnuts
2 tsp. vanilla extract
1 packet Starbucks VIA® Ready Brew Decaf
¼ teaspoon sea salt
2 large eggs
1 cup coconut sugar*

Preheat oven to 325º F, and grease an 8x8" baking dish.

In a microwave safe dish, zap the chocolate and butter together, and stir until uniformly melted. Pour the mixture into a blender, and add the black beans, walnuts, vanilla, Starbucks VIA®, and salt. Blend 'til smooth. Then add the eggs and sugar, and blend until the batter starts to get light and fluffy.

Spread the batter into the prepared baking dish, and bake for 30-40 minutes (until a toothpick comes out clean). Allow brownies to cool completely before cutting.

* If you can't find—or just don't want to use—coconut sugar, feel free to substitute agave nectar, or regular sugar. You may have to adjust the measurements slightly.

Delicata Squash and Quinoa Pilaf

noreply@blogger.com (Tree) — Mon, 04 Oct 2010 14:57:00 +0000

The baby is now 8 months old, and unlike her big sister, this kid loves food. She gets so excited at meal time, and opens her tiny mouth wide for every bite. She likes everything we've given her so far.

I hadn't planned giving her any of this meal, but as the rest of us were eating, I could tell she really wanted some. So I gave her a bite. And then another. And another…

The kid loved it. And so did I. Not totally sure if this is what I should be feeding my 8 month old, but I am just so tickled that someone in my house is down with the way I cook. (Hopefully it will stay this way).

Delicata Squash and Quinoa Pilaf
Adapted from The Kind Life (blog)
Serves 3-4

1 small peeled delicata squash, cut into 1/2" cubes
1 small yellow onion, diced
2 carrots, cut into 1/4" coins
1 small zucchini, cut into 3/4" cubes
1 tablespoon coconut oil
Coarse sea salt
1 1/2 cups chicken broth
1 tablespoon Earth Balance
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
3/4 cup quinoa, rinsed well
2 green onions, white and light green parts, chopped

Preheat the oven to 375º F.

Toss the squash, onion, carrots and zucchini with the coconut oil, and spread out on a baking sheet. Sprinkle with a generous pinch of coarse sea salt. Roast for 25 to 30 minutes, stirring once about halfway through.

While the vegetables are roasting, boil the broth to in a saucepan. Add the butter, cumin, and saffron. Cover and let steep for a minute or 2, then stir in the quinoa. Let the mixture come to a boil again, then reduce heat and simmer (loosely covered) until quinoa is cooked, about 20 minutes.

When both the vegetables and the quinoa are done, stir them together. Serve in bowls and top with thinly sliced green onions.

I am totally having the leftovers for breakfast.

Breakfast Muffins

noreply@blogger.com (Tree) — Sun, 12 Sep 2010 20:24:00 +0000

On busy mornings, I think homemade muffins are better than a bowl of cereal or a Nutri-Grain bar. I've stashed some in the freezer for just that reason. Just one less thing I have to worry about while we're rushing around in the morning.

Strawberry Almond Muffins
When I first asked Wookie what kind of muffins she'd like for breakfast, she told me strawberry. I remembered this recipe I saw a while back, for strawberry almond muffins. I was skeptical at first because they're grain free, dairy free, and refined sugar free. But we bought some out of season strawberries and followed the recipe exactly. They're unbelievably yummy.

Zucchini Raisin Muffins (pictured above)
Wookie is getting more and more ridiculous about what she will and what she won't eat. I made a version of these zucchini muffins from Simply Recipes, where I peeled the zucchini before grating it, so there wouldn't be any "green" in her muffins. And I chopped the walnuts superfine, so she wouldn't whine about that. I also used 1 cup of coconut sugar instead of regular sugar, a mixture of oats and whole spelt flour instead of all-purpose flour, and coconut oil instead of butter. Lastly, I added 2 tablespoons of blackstrap molasses, you know, for the nutrition.

Pumpkin Chocolate Chip Muffins
Adapted from this Ellie Kreiger recipe. Pretty healthy to begin with, but there's always room for improvement. Again, I used coconut sugar instead of brown sugar, a mixture of oat flour and whole spelt flour instead whatever she called for, and coconut oil instead of canola oil. I also added a cup of chocolate chips. We will probably eat all of these muffins first.

Now what the heck are we gonna have for lunch?

Zucchini Ribbon Salad with Basil and Lemon

noreply@blogger.com (Tree) — Sun, 22 Aug 2010 15:39:00 +0000

Have you ever eaten uncooked zucchini? Neither had I until my friend Amy whipped up this amazing little salad. Seriously, raw zucchini is like a delicacy. It was so good, I couldn't stop thinking about it. I had to make it again. Thankfully Amy sent me the recipe, which was from Bon Appétit.

Amy used a mandolin to slice the zucchini into ribbons. Lucky girl has a mandolin…I had to use a vegetable peeler, which was slow-going, buy made an equally delicious salad.

Zucchini Ribbon Salad
from Bon Appétit
Serves 2-3

1/4 cup good quality olive oil
1 tbsp. fresh-squeezed lemon juice
generous pinch of crushed red pepper flakes
1/2 tsp. sea salt
freshly ground black pepper, to taste
2-3 medium zucchini
1/4 cup chopped fresh basil
2 tbsp. toasted pine nuts
Small wedge of Pecorino (sheep milk) Cheese

To make the dressing, whisk together olive oil, lemon juice, salt & pepper, and red pepper flakes. Set aside so the flavors can mingle.

Next, cut the ends off your zucchini. Using a vegetable peeler, slice each zucchini from end to end, making ribbons (about 1/16 inch thick). Put ribbons into a large bowl. Add basil and pine nuts, then dressing, and toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

Pomegranate Beet Smoothie

noreply@blogger.com (Tree) — Sat, 21 Aug 2010 03:43:00 +0000

First things first, I am not a big fan of beets. Too earthy.

But they're so good for you. So when I saw this Pomegranate Beet Smoothie recipe, I knew I had to try it. And it turned out super delicious (not earthy tasting at all). So I made it again, and modified it slightly for Wookie. And she totally dug it. Which is great because that kid is getting more and more difficult every day.

Pomegranate Beet Smoothie
Serves 1 kid

1/2 cup pomegranate juice
6-8 frozen strawberries
hunk of cooked beet* (like the size of your thumb)
a few spinach leaves
4 walnut halves
2 tsp. liquid cal/mag citrate (Wookie hates this stuff, I have to sneak it in)
10-15 drops liquid stevia

Blend in a high-speed blender until smooth. Taste, and add more stevia if you think it needs it. If you have too much smoothie, freeze some in popsicle molds.

* I wrapped a beet in foil and grilled it for about 20 minutes.

Cashew and Herb Spread

noreply@blogger.com (Tree) — Thu, 05 Aug 2010 18:00:00 +0000

Saw this recipe (here) and NEEDED to try it. It turned out pretty delicious.

Cashew and Herb Spread

1 1/2 cups raw cashews, soaked in water for at least 4 hours
1 clove of garlic, smashed
2 tablespoons fresh lemon juice
sea salt, to taste
1/2 cup fresh basil leaves
1/4 cup fresh parsley

Drain and rinse cashews, then blend in a food processor cashews until chunky. Add garlic, lemon juice, sea salt, and herbs., and blend 'til smooth. Taste to check the flavor, and add more salt if needed. If the spread is too thick to blend, add a tablespoon or so of water.

Line a small round dish with plastic wrap, then scrape the spread into the dish and fold the plastic wrap tightly over the top. Refrigerate for an hour (or overnight), then unwrap and flip over onto a plate and remove the plastic wrap.

French Girl Vinaigrette

noreply@blogger.com (Tree) — Wed, 04 Aug 2010 02:01:00 +0000

Back in the 90s, when I was still a corn-fed midwestern kid, I met these 2 adorable French girls who made the most amazing vinaigrette. They taught me how, and I've been making it ever since. Because of them, I eat salad because I like to, not just because I'm supposed to. My vinaigrette isn't exactly the same as the French Girls', but I still make it almost everyday, so I thought I'd share.

1/2 tsp. Dijon mustard
1 tsp. red wine vinegar
3 tsp. quality olive oil
1 tsp. chopped shallot
pinch of dried thyme
pinch of dried rosemary
pinch of coarse sea salt

In a big bowl, whisk together the mustard and vinegar. Slowly whisk in the oil. Add in the shallot, thyme, and sea salt, and let stand for a few minutes so the dressing can absorb some of the flavor. Whisk it again, then use it to dress some greens, or lentils, or whatever.

Serves 2

Blackberry Mocktail (or Kiddie Cocktail)

noreply@blogger.com (Tree) — Sat, 31 Jul 2010 19:27:00 +0000

This mocktail makes me feel fancy when I don't feel like boozin' it up. Kids dig it too, but serve it to them at your own risk, as blackberry stains are impossible to get out in the wash.

Adapted from Cooking Light
serves 6

2 cups fresh blackberries (or thawed frozen ones)
1/2 cup filtered water
fresh ginger (nickel-sized coin, more if you'd like)
1/2 cup fresh lime juice (about 3 limes)
1 tsp. liquid stevia (or to taste)*
3 (12oz) cans fizzy water

Put blackberries, water, and ginger in the blender, and blend until liquified. Press the liquid through a fine mesh sieve to remove the seeds. Stir in the lime juice and stevia to make a syrup (which will keep in the fridge for a couple of days). Pour the syrup into 6 glasses, and dilute with about the same amount of fizzy water. Serve over ice and garnish with limes and blackberries if you'd like.

* The sweetness of liquid stevia varies by brand. You'll have to experiment to figure out the right amount. Also, if you can't find or don't want to use stevia, try substituting 1/4 cup of agave, or 1/2 cup of simple syrup.

Cold-Brewed Iced Coffee

noreply@blogger.com (Tree) — Sat, 17 Jul 2010 01:53:00 +0000

Wookie first tried coffee when she was about 18 months old. She and I were about to board a trans-continental flight, and I had stopped for an iced latte. She begged me for a taste, so I handed her my cup. All our fellow passengers gave me dirty looks, because what kind of ass hole gives their kid coffee before a long flight?

She eagerly took a sip…and almost instantly, a look of total disgust washed over her face. The coffee dribbled out of her mouth, all down the front of her shirt. And she hasn't been interested in coffee since.

Unlike Wookie, I am a total coffee addict. I must have it first thing in the morning, everyday, or my day is ruined. I usually drink it while I'm nursing the baby, because timing it that way pretty much ensures that she gets no caffeine through my breastmilk.

I've been making ice coffee a lot lately—which to me is just day old coffee on ice—mostly because I'm too busy (or lazy) to brew a fresh pot. But my sweet husband, who also happens to be a coffee addict, e-mailed me this article, which discusses the pros of cold-brewed iced coffee. I was sold when I read that you can keep it in the fridge for up to 2 weeks!

So I immediately ran out to get the ingredients, because I had to try cold brewing. And I've gotta say, it's WAY smoother, and less bitter, than day old coffee on ice.

Cold-Brewed Iced Coffee

12 oz. coffee, coarsely ground
1/4 cup dried ground chicory root
8 cups water
agave and 1/2 & 1/2 (optional)

Combine the coffee, chicory, and water in a big stock pot. Stir well to make sure all the grounds get wet. Then cover the pot, and let it steep at room temperature for 8-12 hours. In the morning, pour the mixture through a fine mesh sieve to remove the coarse grounds, then strain it through some cheesecloth (or paper coffee filters) to remove the fine grounds. Store it in a glass pitcher in the fridge for up to 2 weeks.

What you just made is coffee CONCENTRATE. It's almost like coffee syrup. You've gotta dilute it a lot, like 1 part coffee syrup and 2 parts filtered water (or even 3 parts water). And stir in some agave and/or 1/2 &1/2 it you'd like. Serve it on ice.

Pizza on the Grill

noreply@blogger.com (Tree) — Thu, 15 Jul 2010 02:47:00 +0000

I know you know, I really like pizza! My husband likes pizza, Wookie likes pizza...we make it a lot.

This pizza is totally ridiculous; it's not even really a recipe! There are no specific measurements, temperatures, or cooking times. But it's so easy, and so good. OK, stop rolling your eyes at me.

Pizza on the Grill

I used the following ingredients:
- Pre-made pizza dough (from Trader Joe's)
- Olive oil
- Home made pesto
- Fresh tomato slices
- Zucchini slices (pre-cooked on the grill)
- Grated Pecorino (sheep milk cheese)

Light your grill, and let it get good and hot. Cut your dough into 3 or 4 individual portions (smaller pizzas are easier to grill). Pick up one of those portions with your hands, rub it with oil, flatten it slightly, and throw it on the grill.

After a minute or so, flip it over, and put your toppings on it. Close the grill, and let it cook for a few more minutes until it's done. And you just made pizza on the grill.
:)

Pesto with No Cheese

noreply@blogger.com (Tree) — Thu, 15 Jul 2010 01:15:00 +0000

During the summer, I make a lot of pesto. I usually follow this basic recipe, which makes a pretty tasty pesto. But there are 2 things that bug me about it:
1. It could be so much healthier if it didn't have all that cheese.
2. I hate how it turns dark green when I leave it in the fridge for a while.

So I got to thinking:
1. Use cashews instead of parmesan, and omit the pinenuts
(they're gross anyway).
2. Add lemon juice.

And it worked. I made yummy pesto, without cheese, that stayed a pretty green color for a couple of days in the fridge. This is my new favorite pesto recipe.

Pesto

2 cups fresh basil
1/2 cup cashews
1-2 cloves of garlic
1/3 cup olive oil
1 tbsp. fresh squeezed lemon juice
pinch of sea salt
tiny pinch of cayenne

Pulse in a food processor or blender until you have pesto. Will keep in the fridge for a couple of days, or you can freeze it.

Hibiscus-Pineapplesicles

noreply@blogger.com (Tree) — Sun, 30 May 2010 03:11:00 +0000

I read somewhere (like in a food magazine, maybe) that hibiscus is the new mint. Whatever. I drink hibiscus tea to keep my blood pressure in check. Wookie drinks it because it's red. Her dad drinks it because it's cold and in the fridge. We all like it. So we made popsicles out it!

Hibiscus-Pineapplesicles

3/4 cup strong brewed hibiscus tea (iced)
3/4 pineapple chunks
liquid stevia (optional)

Combine the tea and the pineapple in a blender, and blend 'til smooth. Taste, and add a few drops of liquid stevia if you'd like it sweeter. Pour in to molds and freeze.

Zesty Quinoa Tabouleh

noreply@blogger.com (Tree) — Tue, 18 May 2010 02:30:00 +0000

Plain quinoa isn't very appetizing. It has a strong flavor that some people describe as earthy or grassy. The flavor is growing on me, but I still don't really care for plain quinoa. I think it tastes much better when it's mixed with other flavors.

Tabouleh is traditionally made with cracked bulgar, or cous cous, but quinoa works beautifully, and it's more nutritious. We have quinoa tabouleh almost every week, and usually eat it with grilled halibut or salmon (i make the tabouleh, while my husband grills the fish).

Zesty Quinoa Tabouleh

1/2 cup quinoa, well rinsed
1 1/2 cups filtered water
2 tbsp. olive oil
2 cloves garlic, thinly sliced
zest of 1 lemon
2 tbsp. lemon juice
2 pinches of sea salt
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
3 green onions, thinly sliced (white and light green parts only)
2 tbsp. pinenuts, toasted

It's really important to rinse your quinoa well, so you wash away some of the earthy flavor i talked about before. Once you've rinsed it, put it in a pot with the filtered water, bring to a boil, then reduce heat and simmer until all the water is gone (about 15 minutes).

Meanwhile, heat the olive oil in a pan over medium-low heat, and add the sliced garlic. Simmer until it becomes fragrant, then turn the heat off and allow it to cool for a minute. Strain the garlic from the oil and discard it.

Put the garlicky olive oil in small dish with the lemon juice, lemon zest, sea salt, parsley, and mint. Then add it to the cooked quinoa, along with the green onions and pinenuts. Stir until combined, and enjoy.