I am obsessed. For real. That might seem like a strong statement for a feeling about a food, but right now, it is truth. I spend more time then I want to admit thinking and drooling over Socca, which is, to those who do not know, the most basic chickpea flour pancake-y bread thing. Chickpea flour, water and salt. Cooked fast under the broiler in a screaming hot skillet. That is it. And it is amazing. Depending on how you make it, it can be creamy and soft or more cracker like with some crisp crunch to it. Either way, it is just so freaking good. Of course, what I am dreaming about regarding it is not just plan basic socca (which I have made 3 times in the past 3 days) but different flavored soccas (I have experimented with lot of seasoning, and they are all A+) with all sorts of different topping and using it in all sorts of different ways. But for now, I wanted to keep basic so we all know how good simplicity is. We will go from here.
There is no stopping me. There is no stopping the socca.
Now to my new favorite food, the socca.
Chickpea flour, salt and water. That is it. Mix it all up.
Batter all smooth and now in need of a rest. Half an hour or up to a day of rest is good.
Now to cook the socca. You need to use something oven safe like cast iron. The trick here is to preheat the skillet while you are preheating the oven. Crank oven to 450 with the skillet in oven and once the oven reaches temp, turn oven over to a high broil. Let the skillet get really hot for another minute or two then remove skillet from oven (carefully!!!) and give it a splash of oil. Don%u2019t preheat the skillet with oil in it or else it will start to smoke and get gross.
Now that you got a nice hot and oiled skillet, grab the rested batter and pour half of it in. Tilt skillet around to coat bottom then stick skillet back into oven under broiler and cook for 4-8minutes. ( It depends on your broilers strength and your preference for blisters)
Out from the broiler. Cooked and slightly blistered. I went easy on this one. The next one got a few more blisters.
2 soccas, one a little thicker then the other. One a little more blistered then the other. Both in my belly.
So many Soccas to come.
So. many. Soccas.
-C
makes two 10 inch soccas
1 cup chickpea flour
1 cup room temperature water
1/2 teaspoon salt
olive oil for pan
Mix chickpea flour, salt and water together into a bowl until smooth. Let mixture rest for at least half an hour or up to a day.
When ready to make the socca, preheat oven to 450 with a 10 inch oven safe skillet (I used cast iron but any oven safe dish would work) in oven.
Once oven reaches temp, turn oven over to broil and place skillet under it for a minute to really heat the skillet. Carefully, with oven mitts, remove hot skillet from oven and brush or pour a smidge of oil into the hot skillet to coat bottom. Pour in half the batter and tilt around until bottom is coated then place skillet back into oven under broiler and cook for 4 -8 minutes or until the socca starts to blister. (it kind of depends on your broiler so keep a close eye on it) Remove from oven and slip socca onto cutting board. Sprinkle with salt and pepper. Drizzle with olive oil if you like. Then all you do is cut and eat.
Left over socca can be stored in fridge and reheated in oven or toaster.
Note. IF you want a slightly thicker socca, use a 8 inch skillet. For a thiner, more cracker like socca, pour in 1/3 of the batter at a time (you will end up with 3 instead of 2)
It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.
So I smoothied. And I like it (a lot).
This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.
You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.
To the smoothie goodness!
The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.
Everything goes into blender.
And blended until smooth. Hence the word smoothie.
Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)
And done.
A banana oat smoothie.
Let the good time roll!
-C
makes 1 smoothie
1 very ripe banana
1/3 cup raw old fashion oats
1 1/2 cups water
pinch of salt
a tablespoon or two of any sweetener you like (optional)
a pinch of cinnamon (optional)
Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.
It’s melon season!%u00a0The past few farm shares have included at least 2,, if not 4, watermelons and cantaloupes… Can you imagine. eating 4 watermelons a week? That’s a tall order, even for someone like me who could probably eat a whole watermelon in one sitting, it’s just doing it 4 times a week might be a problem. %u00a0It’s a whole lot of melon and not enough stomach, you know what I mean?%u00a0
So what do I do with so much melon? Well first off, whenever anyone comes over I try to get them to %u00a0eat as much of it as they can, which helps a great deal. Secondly, I cut it up and freeze some. But here is the thing, I love eating chunks of frozen cantaloupe, but frozen watermelon,%u00a0never been my favorite so I usually just pass on sticking in the freezer, until now.
There is something magical that happens when you stick the frozen watermelon and cantaloupe together into a blender and making it into a slushy. It’s like eating a ray of sunshine or maybe even a rainbow, just really satisfying and juicy, and sweet but not overly sweet, and just really freaking good. Especially with all the stupid hot and humid weather we have had lately, these slushies have really been hitting the spot. %u00a0Even the mr who says he dislikes watermelon was all into these melon slushies. (he likes things that he says he doesn’t like all the time. I am pretty sure he is taste confused) Like %u00a0he was really into them. Usually I have to prompt him to tell me how something tastes, but not the slushy, he told me right away how good it was. I was like, I know dude, I just drank 2 of them myself. And I could have drank 2 more but I was trying to not get tot far ahead of myself. Moderation is key, plus I didn’t;t have any more of the melons frozen. Time to restock the freezer.%u00a0
Go make yourself a slushy, it’s juicy deliciousness will make you happy.%u00a0
The stuff. Watermelon and cantaloupe. There should be a lime in there too but it must have rolled away….%u00a0
Chop some of each of the melon up, remove the rinds, and place on a big baking sheet and stick into the freezer until frozen. You can do as little as 2 cups %u00a0of each or as much as a whole melon, it’s up to you. (I suggest freezing extra)
Frozen melon. And now you can slushy.
Equal parts watermelon and cantaloupe go into blender, along with the juice of half (or more to taste)%u00a0a lime and you are probably going to need to add about 1/2 a cup of water, to help the blender blend it all together. %u00a0And that’s it. You blend until it’s all slushy.
Pour into cups, garnish with a lime and/or little chunks of melon and you are good as golden.%u00a0
From now on, or until summer is over and I run out of melon, I will be keeping the freezer stocked, especially because I know that the next few weeks are suppose to be stupid hot again.%u00a0
Waterloupe slushies. Summertime goodness.%u00a0
-C
about 2 cups %u00a0of a watermelon
about 2 cups of a cantaloupe%u00a0
1 lime
1/2- 1 cup water%u00a0
Note. The amounts above are for two%u00a0 2 cup slushies. You can, and should,%u00a0freeze a crap load more melon for future slushies. %u00a0Also, no one would fault you for maybe adding a little nip of some clear alcohol to this slushy situation to make it more of an adult drink……
Cut up a watermelon and a cantalopjue. Eat some and reserve at least 2 cups of each. Remove the rinds from the melons and cut into cubes. Place melon on a baking sheet and stick into the freezer until frozen.%u00a0
Once frozen,%u00a0place equal parts frozen watermelon and cantaloupe into the blender with the juice of a lime. Turn blender on. Slowly add in water until the blender can handle blending the frozen fruit. Blend until smooth. Pour into cups, garnish if you want with more melon and lime, then get to drinking.%u00a0
I picked up the first summer farm share this week. (Whoo Hoo!!)%u00a0In it included lettuce, spinach, kale, cilantro, and potatoes. A heavy on the greens,%u00a0start to the season, but I am never going complain when it’s heavy on the greens. I could eat greens, any greens, by the bucket full (and basically do).%u00a0And there was pyo cilantro, which I wasn’t expecting for a least a week or two so that was just fantastic because oh how I have missed fresh herbs.%u00a0
So greens went directly to my stomach without a chance, but the potatoes and cilantro I left so I could make something to share with the mr. Roasted potatoes because that’s my favorite way to eat a tater and covered in lots and lots of cilantro because yes, and when you eat cilantro, you must eat a lot of it. Lime juice for good measure and you got yourself a dank little potato dish if I do say so myself.%u00a0
The stuff. Potatoes, cilantro, limes (you probably only need one), garlic, olive oil, and salt and pepper.
After washing your potatoes, dice them into mouth sized pieces and place them into a pot of cold water%u00a0
Dice potatoes go into pot and need a little boil. If you have a pinch of salt to toss into the water, well you should do that.
After boiling for a few minutes, give the poe test, if you can kind of pierce a potato with a fork, they are done.%u00a0%u00a0You don’t want to completely cook the potatoes, you just want them juuuust barely fork tender.. Once they get there,%u00a0strain them.
Let the potatoes drain for a minutes or two to make sure all the water is gone. In the mean time, mince up the garlic.
Add the garlic with a big pinch of salt and pepper and a glug glug of olive oil back to the pot (you could use a new bowl, but why dirty another dish?)
Add in the drained potatoes and toss around until they are all evenly coated.
Dump potatoes onto a baking sheet (if you think of it, preheat the oven with the baking sheet in it… just make sure to be careful when handling hot pans)
Into the oven those taters go to roast and be great.
And sometime between putting the potatoes in the oven and taking them out, chop up the cilantro.
Once potatoes are all nice and golden roasted, remove from oven and drizzle and toss the juice of the lime all over. Place the potatoes back into the oven for a few minutes to let them crisp up again.
And then you toss all that chopped cilantro all over those potatoes.
And then eat them. Maybe serve with salsa and whipped avocado because that is what I did and I did good.
-C
Serves 2-4 peoples
2 1/2 %u00a0pounds small yellow potatoes
1 bunch cilantro
4-6 cloves garlic%u00a0
1 juicy %u00a0lime
2-3 tablespoons olive oil
salt and pepper
Preheat oven to 425 with the baking sheet preheating in the oven as well.
Wash potatoes well and chop into pieces about an inch or so big and place in a big pot of cold water. Once you got all the potatoes in the pot, add a pinch of table salt and bring the potatoes to a boil. Cook for 5-8 minutes or until the potatoes are just barely fork tender.. don’t over boil them. Drain potatoes.
In either the empty pot (less dishes) or a bowl, combine 2 tablespoon oil with the garlic, a good pinch or two of pepper, and same with salt. Mix around then add in the potatoes. Toss to coat and if you feel that you might need little more oil, drizzle in a bit more.%u00a0
Dump coated potatoes onto a %u00a0preheated baking sheet and place in oven for about 40-50 minutes, giving the potatoes a good stir after 30. You want the potatoes to be a nice roasted brown. Once roasted, pull potatoes from oven and squeeze the juice of the lime all over the potatoes. Toss and place the potatoes back into the oven for a few minutes just to crisp up a bit. While the potatoes are crisping up,%u00a0chop the cilantro. After the few minutes, pull the potatoes back out and toss with the cilantro. Season with more salt and pepper if needed and then just eat them. I like to serve with salsa and some avocado situation, but ketchup or naked works too.
%u00a0
The mr has a soft spot for tortilla chips. He doesn’t get chips often, but when he does it is usually the super fried, super salty, in a plastic bag, tortilla chips. And I am ok with that because it is not often and the dude deserves chips when he wants them. But I hate how crappy they are for him, especially all the salt. So much salt that I can smell it in my mouth (yes, I said that right). So, as with everything else we eat in the house, I now make chips from scratch. (Slowly I have eliminated just about everything that is pre packaged and started making it myself.%u00a0I think it’s pretty much just the dried pasta and the mr’s yogurt and cheese that I haven’t gotten to.Yet.) This way he can eat his chips and I don’t have to sit there tasting the smell and thinking about the crap that he is eating.%u00a0%u00a0I know I say this a lot, but lets just take a minute here and acknowledge how I really am the best girlfriend ever.%u00a0
Ok, now about these chips. I have made plan tortilla chips a few times before and figured it was time for a twist.%u00a0%u00a0In come black beans. Why, because I was pretty sure beans were going to be awesome, and lo and behold, I was completely right. Adding the beans take little to no more effort then making the chips without, and bonus here, more fiber and protein and good stuff going into a chip. Then they are lightly oil, lightly salted, and eaten without any guilt because I made them and they are the best. Seriously, the mr thinks they are amazing and doesn’t miss those pre package ones a bit.%u00a0%u00a0And sure, they might take a little time and minimal effort, but really they are super easy and the time and effort to make them is probably no more then going into a store, waiting in line to pay, and driving home to eat your chips. You can have these chip made in that amount of time. So you might as well just make them.
To the chips.%u00a0
The stuff. Masa harnia, black beans, water, salt, and a little oil. There should be a lemon or lime here too, but I forgot to stick it into the picture. Oops.%u00a0
Pretty easy.%u00a0%u00a0Add the beans to a food processor and blend untill completely smooth. Add in the masa and pulse then gradually add in water until a dough forms. Stop and feel the dough. If it feels like play dough and comes together into ball easily, then you are good. If it is to wet, add a little more masa, to dry, more water.
Dump the dough onto the counter and form into a ball. Place the doguh into a bowl and cover with a damp closer for 15-30 minutes to let the dough rest.
After the rest, divide the dough into 12 pieces and roll into balls. Place the balls onto a damp cloth and cover while you are making the tortillas so they don’t dry out.%u00a0
To flatten those balls into tortillas.%u00a0%u00a0After doing this a bunch of times, I have a system that works the best for me.%u00a0%u00a0I use a large ziplock bag (the plastic is a little thicker and easier to deal with, plus I don’t use plastic wrap), a cutting board, and a rolling pin. Place a dough ball into the center of the bag then take the cutting board and press directly on top, placing all your weight onto it. It gets flat, but not flat enough so take the rolling pin and flatten some more. Then press the rolled out dough with the cutting board one last time. Carefuly remove from bag and place direrely onto a hot dry skillet.%u00a0
Cook each side 3-4 minutes or until it starts to get a few light brown spots. Once cooked, place on a plate or baking sheet. If I were just making tortillas, I would place then in between a kitchen towel to keep them warm, but because they are destined for chips and don’t care.%u00a0
Black bean corn tortillas.%u00a0Hey, you could stop here and make a taco or something if you need to. Feel free to use a tortilla or two before using the rest to make the into chips.%u00a0
So chips. Grab baking sheets, oil, salt, a knife, and the tortillas. Take a few of the tortillas and oil them. (The easiest way I found to do this is to rub oil on with my hands then rub the oil onto the tortillas.%u00a0)%u00a0Oil 3 at a time, stacked them on top of each other and cut into 8 triangles,%u00a0
Get as many of the triangles onto a baking sheet as you can, without overlapping. %u00a0Once all nice and tight, sprinkle the tops with salt and pop them into preheated oven.%u00a0
Pull the chips out of the oven when they are crispy and done (about 10 minutes)%u00a0then squeeze a little lemon juice all over the chips. Toss around and pop the pan back into the oven for another minute or two just so the juice doesn’t %u00a0leave the chips soggy.
Dump cooked chips %u00a0onto a wire rack to cool. Eat as you work, you deserve it.
Pile chips into a bowl, and serve with some salsa or guacamole or whatever you eat you chips with. %u00a0They are your chips.%u00a0
-C
Makes 98 chips, or like a good sized bag worth
2 cups masa harina%u00a0
1 cup cooked black beans in bean juice
1- 1 1/4%u00a0 cups warm water
couple teaspoons neutral oil (I used grape seed oil)
2-3 teaspoons salt
A lemon or lime
Beans go into a food processor and blended until completely smooth. Add in the masa and blend, slowly adding 3/4 cups water until a dough starts to forms. %u00a0Stop and check dough. It should feel like play dough and come together easilty onto a ball. If it feel wet, add in a couple of tablespoons more of the masa. If it is still too dry and crumbly, add in more water until it’s to the right consistnacey. Dump dough onto counter and form in a ball. Place dough in a bowl and cover with a damp towel and let sit for abut 15-30 minutes.
Preheat a skillet on medium high heat on stove.
Once dough has rested, divide into 12 pieces and roll into balls. Place balls onto a damp towel and cover when not working with them.%u00a0Grab a large ziplock bag, a cutting board, and a rolling pin. Take a dough ball and place in the center of the bag. Press down with the cutting board, placing all your weight on top. It got flat, but not flat enough. Continue to flatten out with the rolling pin until it is about %u00a01/8 inch thick. Press again one last time with the cutting board. Gently remove from bag and place directly onto the hot skillet. Cook each side for 3-4 minutes or until it %u00a0starts to get a few light brown spot. Place cooked tortilla on a baking sheet or in between a kitchen towel. Repeat until all 12 dough balls are cooked into tortillas.
Preheat oven to 375
Working in 3’s. dump a little oil onto your hand then lightly rub it all over the tortillas. Stack them on top of each other then cut into 8 wedged. Place wedges onto a baking sheet, get as many as you can onto sheet without any overlapping, then sprinkle with salt. to taste. If you have them, use multiple baking sheets.%u00a0%u00a0Place in oven for about 10-12 minutes or until the chips are crispy. Remove and sprinkle lemon juice all over the chips. Toss around and place back into oven for a minute or two just until lth lemon juice evaporates. Remove and dump chips onto a wire rack to cool.
Eat chips. Any left over can be placed into a airtight container or bag and will last about 3-4 days.%u00a0
IF you are a Vermonter you probably have maple on the mind. You drive anywhere outside of the city and you start see all tubes and lines running through the woods attached to all the trees. And spring. The weather plays a huge part in sugaring so when the weather is right, people be talking.%u00a0It’s maple sugaring time around here so of course I am thinking maple thoughts. It is kind of hard not to.
The first thing that goes through my mind when I think about maple is that I think I want a small sugarbush on our land (the land we have yet to find and buy) We already know that we are going to have an apiary (bees and honey) so why not do maple too? The would keep us busy all summer through spring with sweet things. Summers with the bees then trudging through the cold waist high snow tapping trees and hanging out in a sugar house in the woods.. I think that it should be part of my life. Plus think about the possibilities of a name for a honey/maple farm. Let your mind take you there.%u00a0
Second thing I think about when I think about maple is how to eat it. Most people jump right to pancakes, maple on snow, or lattes. But then what? Not going lie, I do not have a sweet tooth, like at all. I do’t eat pancakes covered in maple. I don’t drink lattes, and the maple on snow thing got old in 5th grade.
But I do like popcorn.%u00a0
Maple popcorn. Sounds good right? But maybe a little too sweet so add in a savory component to balance the sweetness out, and that is where the cumin comes in.%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0Maple is earthy and sweet, and a tad bit smokey. Cumin is earthy and savory, and smokey as well.. The two together create a fantastical flavor combonation that is smokey sweet and savory and all so freaking good. %u00a0Added to popcorn, well it’s right in all the ways that we need it to be. %u00a0
Now if the mr and I could just decide on a movie that we can both watch together… Probably just end up watching the Office instead. And we will each have our own bowls of popcorn.%u00a0
The stuff. Air popped popcorn, maple syrup, ground cumin,%u00a0vegan butter, and salt.
Butter and cumin go into a pot to melt and activate the flavor of the cumin.%u00a0
Once the butter is melted and the cumin is fragrant, the maple joins the pot party. Keep the pot on low and stir continuously for about 5 minutes until the syrup get a tiny bit thicker.%u00a0
Maple cumin syrup ready to go.
Dump the popcorn on a large rimmed baking sheet. Grab the syrup and drizzle it all all over the popcorn. Toss it around, sprinkle with a a little salt and then pop it into the warm oven for 5-7 minutes to keep the popcorn from being soggy.%u00a0
And then it’s done. Dump it into a big bow and get ready to eat.%u00a0
Sweet and smokey all in your mouth. This popcorn is sure to please.
-C
makes about 8 cups popcorn
8-9 cups air popped popcorn
1 tablespoon vegan butter
1/3 cup real maple syrup (preferably from VT)
1 tablespoon ground cumin
salt to taste
Preheat oven to 250.
Grab a large rimmed baking sheet and dump popcorn onto it.
Place cumin and butter in a small pot and place on low heat. Stir until butter is melted and you can start to smell the cumin. Add in the maple and continuously stir for about 5 minutes until it start to slightly thicken. Immediately drizzle the syrup all over the popcorn, toss it around, sprinkle with a little salt and then pop it into the oven for about 5-7 minutes to prevent the popcorn from becoming soggy.
Remove and let cool a minutes then dump popcorn into a big bowl. Grab a movie (because you know that is what you are doing) and get to the popcorn.%u00a0
Extra popcorn (but there will not be any) will last for a few days in a airtight container)%u00a0
Have you heard of switchel? A lot of people haven’t so don’t feel bad if you don’t know what the hell I am talking about (like my computer. It keeps auto correcting switchel to switched). So switchel. It’s basically a drink made from water and apple cider vinegar. But wait, don’t grimace and click away, it’s also has fresh ginger, lime, and maple syrup mixed in and is really really really freaking refreshing and tasty and just really good. I guess it was even used back I the day as a sort of sports drink, like Gatorade because it has all sorts of electrolytes and anti-inflammatory properties from the ginger.%u00a0%u00a0Plus apple cider vinegar has got all sorted or health benefits,%u00a0so it’s a tasty treat with benefits. Who doesn’t love the benefits?%u00a0
You can drink the switchel %u00a0straight up hot or cold, add it to seltzer for a bubbly soda like drink or even %u00a0mix some cocktails with it. I enjoy a nice cold glass when I am feeling thirsty but what I usually do it fill up half a %u00a0jar with boiling water, then fill the rest of the jar up with the cold switchel. It’s a nice tangy, spicy,%u00a0refreshing and warming drink that I look forward to every day. I even got the littles to try it.%u00a0%u00a0One thought it to be nasty (can’t win them all), but the other one really liked it too, so you know it’s not just me that thinks it good.%u00a0
The stuff. Apple cider vinegar (the good stuff that is raw and has the mother), fresh ginger, limes, maple syrup, and water.%u00a0
Fresh ginger is the best. Give it a little peel with a spoon, just to maximize gingerness exposure then chop into small pieces.%u00a0
Ginger and water goes into big pot. Bring it to a boil then turn down to a high simmer for 10-15 minutes to really get the ginger infused into that water.%u00a0
After it’s cooled a bit, strain the now ginger water into a pitcher or a big jar.
Add in the vinegar, the juice of the limes and a bit maple syrup. Start off with a little maple, you can alway add more later if needed.%u00a0
After the switchel has some time in the fridge to cool (at least 2 hours, but I like it best when it’s sat overnight) grab a glass ,some ice cubes, and a slice of lime. It’s go time.%u00a0
A drink to you my friends
-C
Makes bout 6%u00a0 cups%u00a0
1/2 cup raw apple cider vinegar (with the mother. Braggs is a popular option)%u00a0
5-6 inch piece of fresh ginger%u00a0
2 limes
5 1/2 cups water
1-4 tablespoons maple syrup%u00a0
With a spoon, gently peel ginger . Not perfectly, just get some of the skin off. Chop it into small pieces and place it into a large pot with the water. Bring to a boil then let simmer for 10-15 minutes. Strain ginger water int a large pitcher or jar.
Add in the apple cider vieager, the juice of the limes, and a tablespoon or two of maple syrup. Give it a good stir then place in the fridge until cold (about two hours but overnight is best)%u00a0
When it’s cold, give it a good stir again, taste, and if it needs more maple, add it in. And then it’s ready.
You can drink it on ice, maybe add some seltzer to it, or mix it into some fancy cocktail. It can also be reheated for a nice spicy warming treat.%u00a0
I have had a shit ton of rhubarb in the freezer all winter and the other day I just needed it gone so I made a big old batch of rhubarb jam. I was actually saving the rhubarb to make the mr a pie for his birthday, but that was like 2 months ago and he ended up with ice cream sandwiches and that is why the rhubarb was still there. Oops. But now we have rhubarb jam. And I think I was feeling a little guilty about not making the pie so I, like the nicest girlfriend in the entire universe (self proclaimed yes, but so so true), used that jam to make little hand pies. And in the shape of hearts no less because hearts are amazing and it doesn’t hurt that it is Valentine Day next week.%u00a0%u00a0
%u00a0Valentines Day. What does that even mean? I think the primary meaning of Valentines Day is that all things should be in the shape of hearts. The rest is to be determined by however you may feel about the day. Whether you hate it or love it, (we love it, It’s an excuse to take the day off and cover the house in hearts) you get to make the day yours. Just make sure that whatever you do, you make it with hearts. And with pie.%u00a0
These heart pies make for great little additions to hand made Valentines day cards ( I see maybe for a kids class), are great for breakfast because they are basically just like heart shaped pop tarts,%u00a0or even for an evening of bindge watching Netflix with a loved one or by yourself. It’s pie my friends. Eat it whenever, and with whomever you want.
Also, hearts are not just for Valentines Day. And pie sure the hell isn’t either. They both just happen to work for the occasion.%u00a0
The stuff. Basically just pie crust things. Flour, a little sugar, salt, coconut oil, and ice water. Then you need jam. Jam or perseveres of any flavor(s)%u00a0%u00a0you like. I used grape and rhubarb and %u00a0had raspberry here, but I didn’t use it because I didn’t want to open it.%u00a0
Make the crust. Flour gets mixed with the salt and sugar %u00a0and the the coconut oil gets cut in until it %u00a0looks all crumbly.
The water is added %u00a0in tablespoons until a shaggy from forms.
Dump the dough onto the counter to gather all together and rest for a bit. Or if you like, wrap in plastic and refrigerate %u00a0for up to a day or two.
After the dough got a good rest, roll it out and cut your hearts out. (Not your actual heart. Please and thank you)
Half of the hearts get a dollop of jam
Then each heart gets a top and crimped together with a fork. Poke a little hole into the tops to allow for steam to escape then all of the hearts get stuck into the fridge (or place on the back porch) to get nice and cold for a bit.
%u00a0After the chill, off they go into the hot oven to bake and be.
Look at these cuties. A little jam overflow, but all is good.%u00a0
I decided last minute that they needed a little something. Powdered sugar, lime zest, and lime juice. The easiest of glazes. You could do lemon, or vanilla, or almond, or even melt a little chocolate and drizzle that on. Next time I will do chocolate because because.%u00a0
Drizzle that glaze all over.%u00a0
There you have it. The cutest little hand pies ever .
Share if you like, or just eat them all. They are your hearts so do what you will.%u00a0
-C
makes 18 %u00a0three inch pies
2 1/4 cup flour
1 teaspoon salr
1 tablespoon sugar
8 tablespoons ice water
3/4 cup solid coconut oil
about 1 1/4 cups of some sweet ass jam (any kind you have)
1 cup powdered sugar
1 lemon or lime%u00a0
Combine the flour, salt and sugar in a large bowl. add coconut oil in large chunks then with a pastry cutter or a fork (I used a fork) cut the oil into the flour until the flour looks crumbly and there are lots of tiny little chunks of coconut oil throughout the mixture. Add in 5 of the tablespoons ice water, toss around, then add in another 3. Mix around until the dough starts to come together when squished. If it still seems too dry, add in a tablespoon or 2 more water. (I always end up using a little more in the winter months) You want the dough to just be able to come together. Dump dough onto counter and press and smoosh dough into a ball. Let dough sit for 1/2 hour or wrap in plastic and place in fridge and using within the next day or two.%u00a0
After the dough has had some time to sit, flour the counter and roll it out to about 1/2 inch thick. Take a cookie cutter ( I used a 3 inch at the widest part heart cookie cutter) and cut out the hearts (or whatever shape you want) Make sure you have 2 cutouts for each hand pie. After you have cut out as many as you can, gather dough into a ball and roll out again. Repeat until dough it gone.%u00a0
To assemble.
Place a tablespoon of jam into the middle of half of the cut out hearts . Gently place the remaining heart cut outs on top of those.%u00a0. Take a fork and press the edges together and then with the fork or a knife, pierce of cut a small slit into the tops to allow the steam to escape while baking. I did this directly on the baking sheet but found out after it was easier to do on the counter and then move it to the baking sheet. Do what ever it easier for you. Once they are all assembled and on the baking sheet,%u00a0refrigerate for 15 minutes.%u00a0
Preheat oven to 350
After the time in the fridge, remove and place directly into the hot oven. Bake for 20-25 minutes or until the bottoms are a nice %u00a0%u00a0golden brown. The tops will be slightly pale so check the bottoms.%u00a0
Remove and let cool on the baking sheet.%u00a0
While they are cooing, make the glaze. Zest the lime and juice the lime and combine with the sugar. If it is too runny, add a little more sugar, too dry, add in a splash of water. Once the pies are cooled,%u00a0drizzle each one with icing.
Now you have a bunch of cute little heart shaped hand pies and you should probably eat one (or a few)
THE LOVELY CRAZY
May 20, 2019 by maximios • Blog
I am obsessed. For real. That might seem like a strong statement for a feeling about a food, but right now, it is truth. I spend more time then I want to admit thinking and drooling over Socca, which is, to those who do not know, the most basic chickpea flour pancake-y bread thing. Chickpea flour, water and salt. Cooked fast under the broiler in a screaming hot skillet. That is it. And it is amazing. Depending on how you make it, it can be creamy and soft or more cracker like with some crisp crunch to it. Either way, it is just so freaking good. Of course, what I am dreaming about regarding it is not just plan basic socca (which I have made 3 times in the past 3 days) but different flavored soccas (I have experimented with lot of seasoning, and they are all A+) with all sorts of different topping and using it in all sorts of different ways. But for now, I wanted to keep basic so we all know how good simplicity is. We will go from here.
There is no stopping me. There is no stopping the socca.
Now to my new favorite food, the socca.
Chickpea flour, salt and water. That is it. Mix it all up.
Batter all smooth and now in need of a rest. Half an hour or up to a day of rest is good.
Now to cook the socca. You need to use something oven safe like cast iron. The trick here is to preheat the skillet while you are preheating the oven. Crank oven to 450 with the skillet in oven and once the oven reaches temp, turn oven over to a high broil. Let the skillet get really hot for another minute or two then remove skillet from oven (carefully!!!) and give it a splash of oil. Don%u2019t preheat the skillet with oil in it or else it will start to smoke and get gross.
Now that you got a nice hot and oiled skillet, grab the rested batter and pour half of it in. Tilt skillet around to coat bottom then stick skillet back into oven under broiler and cook for 4-8minutes. ( It depends on your broilers strength and your preference for blisters)
Out from the broiler. Cooked and slightly blistered. I went easy on this one. The next one got a few more blisters.
2 soccas, one a little thicker then the other. One a little more blistered then the other. Both in my belly.
So many Soccas to come.
So. many. Soccas.
-C
makes two 10 inch soccas
1 cup chickpea flour
1 cup room temperature water
1/2 teaspoon salt
olive oil for pan
Mix chickpea flour, salt and water together into a bowl until smooth. Let mixture rest for at least half an hour or up to a day.
When ready to make the socca, preheat oven to 450 with a 10 inch oven safe skillet (I used cast iron but any oven safe dish would work) in oven.
Once oven reaches temp, turn oven over to broil and place skillet under it for a minute to really heat the skillet. Carefully, with oven mitts, remove hot skillet from oven and brush or pour a smidge of oil into the hot skillet to coat bottom. Pour in half the batter and tilt around until bottom is coated then place skillet back into oven under broiler and cook for 4 -8 minutes or until the socca starts to blister. (it kind of depends on your broiler so keep a close eye on it) Remove from oven and slip socca onto cutting board. Sprinkle with salt and pepper. Drizzle with olive oil if you like. Then all you do is cut and eat.
Left over socca can be stored in fridge and reheated in oven or toaster.
Note. IF you want a slightly thicker socca, use a 8 inch skillet. For a thiner, more cracker like socca, pour in 1/3 of the batter at a time (you will end up with 3 instead of 2)
It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.
So I smoothied. And I like it (a lot).
This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.
You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.
To the smoothie goodness!
The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.
Everything goes into blender.
And blended until smooth. Hence the word smoothie.
Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)
And done.
A banana oat smoothie.
Let the good time roll!
-C
makes 1 smoothie
1 very ripe banana
1/3 cup raw old fashion oats
1 1/2 cups water
pinch of salt
a tablespoon or two of any sweetener you like (optional)
a pinch of cinnamon (optional)
Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.
It’s melon season!%u00a0The past few farm shares have included at least 2,, if not 4, watermelons and cantaloupes… Can you imagine. eating 4 watermelons a week? That’s a tall order, even for someone like me who could probably eat a whole watermelon in one sitting, it’s just doing it 4 times a week might be a problem. %u00a0It’s a whole lot of melon and not enough stomach, you know what I mean?%u00a0
So what do I do with so much melon? Well first off, whenever anyone comes over I try to get them to %u00a0eat as much of it as they can, which helps a great deal. Secondly, I cut it up and freeze some. But here is the thing, I love eating chunks of frozen cantaloupe, but frozen watermelon,%u00a0never been my favorite so I usually just pass on sticking in the freezer, until now.
There is something magical that happens when you stick the frozen watermelon and cantaloupe together into a blender and making it into a slushy. It’s like eating a ray of sunshine or maybe even a rainbow, just really satisfying and juicy, and sweet but not overly sweet, and just really freaking good. Especially with all the stupid hot and humid weather we have had lately, these slushies have really been hitting the spot. %u00a0Even the mr who says he dislikes watermelon was all into these melon slushies. (he likes things that he says he doesn’t like all the time. I am pretty sure he is taste confused) Like %u00a0he was really into them. Usually I have to prompt him to tell me how something tastes, but not the slushy, he told me right away how good it was. I was like, I know dude, I just drank 2 of them myself. And I could have drank 2 more but I was trying to not get tot far ahead of myself. Moderation is key, plus I didn’t;t have any more of the melons frozen. Time to restock the freezer.%u00a0
Go make yourself a slushy, it’s juicy deliciousness will make you happy.%u00a0
The stuff. Watermelon and cantaloupe. There should be a lime in there too but it must have rolled away….%u00a0
Chop some of each of the melon up, remove the rinds, and place on a big baking sheet and stick into the freezer until frozen. You can do as little as 2 cups %u00a0of each or as much as a whole melon, it’s up to you. (I suggest freezing extra)
Frozen melon. And now you can slushy.
Equal parts watermelon and cantaloupe go into blender, along with the juice of half (or more to taste)%u00a0a lime and you are probably going to need to add about 1/2 a cup of water, to help the blender blend it all together. %u00a0And that’s it. You blend until it’s all slushy.
Pour into cups, garnish with a lime and/or little chunks of melon and you are good as golden.%u00a0
From now on, or until summer is over and I run out of melon, I will be keeping the freezer stocked, especially because I know that the next few weeks are suppose to be stupid hot again.%u00a0
Waterloupe slushies. Summertime goodness.%u00a0
-C
Note. The amounts above are for two%u00a0 2 cup slushies. You can, and should,%u00a0freeze a crap load more melon for future slushies. %u00a0Also, no one would fault you for maybe adding a little nip of some clear alcohol to this slushy situation to make it more of an adult drink……
Cut up a watermelon and a cantalopjue. Eat some and reserve at least 2 cups of each. Remove the rinds from the melons and cut into cubes. Place melon on a baking sheet and stick into the freezer until frozen.%u00a0
Once frozen,%u00a0place equal parts frozen watermelon and cantaloupe into the blender with the juice of a lime. Turn blender on. Slowly add in water until the blender can handle blending the frozen fruit. Blend until smooth. Pour into cups, garnish if you want with more melon and lime, then get to drinking.%u00a0
I picked up the first summer farm share this week. (Whoo Hoo!!)%u00a0In it included lettuce, spinach, kale, cilantro, and potatoes. A heavy on the greens,%u00a0start to the season, but I am never going complain when it’s heavy on the greens. I could eat greens, any greens, by the bucket full (and basically do).%u00a0And there was pyo cilantro, which I wasn’t expecting for a least a week or two so that was just fantastic because oh how I have missed fresh herbs.%u00a0
So greens went directly to my stomach without a chance, but the potatoes and cilantro I left so I could make something to share with the mr. Roasted potatoes because that’s my favorite way to eat a tater and covered in lots and lots of cilantro because yes, and when you eat cilantro, you must eat a lot of it. Lime juice for good measure and you got yourself a dank little potato dish if I do say so myself.%u00a0
The stuff. Potatoes, cilantro, limes (you probably only need one), garlic, olive oil, and salt and pepper.
After washing your potatoes, dice them into mouth sized pieces and place them into a pot of cold water%u00a0
Dice potatoes go into pot and need a little boil. If you have a pinch of salt to toss into the water, well you should do that.
After boiling for a few minutes, give the poe test, if you can kind of pierce a potato with a fork, they are done.%u00a0%u00a0You don’t want to completely cook the potatoes, you just want them juuuust barely fork tender.. Once they get there,%u00a0strain them.
Let the potatoes drain for a minutes or two to make sure all the water is gone. In the mean time, mince up the garlic.
Add the garlic with a big pinch of salt and pepper and a glug glug of olive oil back to the pot (you could use a new bowl, but why dirty another dish?)
Add in the drained potatoes and toss around until they are all evenly coated.
Dump potatoes onto a baking sheet (if you think of it, preheat the oven with the baking sheet in it… just make sure to be careful when handling hot pans)
Into the oven those taters go to roast and be great.
And sometime between putting the potatoes in the oven and taking them out, chop up the cilantro.
Once potatoes are all nice and golden roasted, remove from oven and drizzle and toss the juice of the lime all over. Place the potatoes back into the oven for a few minutes to let them crisp up again.
And then you toss all that chopped cilantro all over those potatoes.
And then eat them. Maybe serve with salsa and whipped avocado because that is what I did and I did good.
-C
Serves 2-4 peoples
Preheat oven to 425 with the baking sheet preheating in the oven as well.
Wash potatoes well and chop into pieces about an inch or so big and place in a big pot of cold water. Once you got all the potatoes in the pot, add a pinch of table salt and bring the potatoes to a boil. Cook for 5-8 minutes or until the potatoes are just barely fork tender.. don’t over boil them. Drain potatoes.
In either the empty pot (less dishes) or a bowl, combine 2 tablespoon oil with the garlic, a good pinch or two of pepper, and same with salt. Mix around then add in the potatoes. Toss to coat and if you feel that you might need little more oil, drizzle in a bit more.%u00a0
Dump coated potatoes onto a %u00a0preheated baking sheet and place in oven for about 40-50 minutes, giving the potatoes a good stir after 30. You want the potatoes to be a nice roasted brown. Once roasted, pull potatoes from oven and squeeze the juice of the lime all over the potatoes. Toss and place the potatoes back into the oven for a few minutes just to crisp up a bit. While the potatoes are crisping up,%u00a0chop the cilantro. After the few minutes, pull the potatoes back out and toss with the cilantro. Season with more salt and pepper if needed and then just eat them. I like to serve with salsa and some avocado situation, but ketchup or naked works too.
%u00a0
The mr has a soft spot for tortilla chips. He doesn’t get chips often, but when he does it is usually the super fried, super salty, in a plastic bag, tortilla chips. And I am ok with that because it is not often and the dude deserves chips when he wants them. But I hate how crappy they are for him, especially all the salt. So much salt that I can smell it in my mouth (yes, I said that right). So, as with everything else we eat in the house, I now make chips from scratch. (Slowly I have eliminated just about everything that is pre packaged and started making it myself.%u00a0I think it’s pretty much just the dried pasta and the mr’s yogurt and cheese that I haven’t gotten to.Yet.) This way he can eat his chips and I don’t have to sit there tasting the smell and thinking about the crap that he is eating.%u00a0%u00a0I know I say this a lot, but lets just take a minute here and acknowledge how I really am the best girlfriend ever.%u00a0
Ok, now about these chips. I have made plan tortilla chips a few times before and figured it was time for a twist.%u00a0%u00a0In come black beans. Why, because I was pretty sure beans were going to be awesome, and lo and behold, I was completely right. Adding the beans take little to no more effort then making the chips without, and bonus here, more fiber and protein and good stuff going into a chip. Then they are lightly oil, lightly salted, and eaten without any guilt because I made them and they are the best. Seriously, the mr thinks they are amazing and doesn’t miss those pre package ones a bit.%u00a0%u00a0And sure, they might take a little time and minimal effort, but really they are super easy and the time and effort to make them is probably no more then going into a store, waiting in line to pay, and driving home to eat your chips. You can have these chip made in that amount of time. So you might as well just make them.
To the chips.%u00a0
The stuff. Masa harnia, black beans, water, salt, and a little oil. There should be a lemon or lime here too, but I forgot to stick it into the picture. Oops.%u00a0
Pretty easy.%u00a0%u00a0Add the beans to a food processor and blend untill completely smooth. Add in the masa and pulse then gradually add in water until a dough forms. Stop and feel the dough. If it feels like play dough and comes together into ball easily, then you are good. If it is to wet, add a little more masa, to dry, more water.
Dump the dough onto the counter and form into a ball. Place the doguh into a bowl and cover with a damp closer for 15-30 minutes to let the dough rest.
After the rest, divide the dough into 12 pieces and roll into balls. Place the balls onto a damp cloth and cover while you are making the tortillas so they don’t dry out.%u00a0
To flatten those balls into tortillas.%u00a0%u00a0After doing this a bunch of times, I have a system that works the best for me.%u00a0%u00a0I use a large ziplock bag (the plastic is a little thicker and easier to deal with, plus I don’t use plastic wrap), a cutting board, and a rolling pin. Place a dough ball into the center of the bag then take the cutting board and press directly on top, placing all your weight onto it. It gets flat, but not flat enough so take the rolling pin and flatten some more. Then press the rolled out dough with the cutting board one last time. Carefuly remove from bag and place direrely onto a hot dry skillet.%u00a0
Cook each side 3-4 minutes or until it starts to get a few light brown spots. Once cooked, place on a plate or baking sheet. If I were just making tortillas, I would place then in between a kitchen towel to keep them warm, but because they are destined for chips and don’t care.%u00a0
Black bean corn tortillas.%u00a0Hey, you could stop here and make a taco or something if you need to. Feel free to use a tortilla or two before using the rest to make the into chips.%u00a0
So chips. Grab baking sheets, oil, salt, a knife, and the tortillas. Take a few of the tortillas and oil them. (The easiest way I found to do this is to rub oil on with my hands then rub the oil onto the tortillas.%u00a0)%u00a0Oil 3 at a time, stacked them on top of each other and cut into 8 triangles,%u00a0
Get as many of the triangles onto a baking sheet as you can, without overlapping. %u00a0Once all nice and tight, sprinkle the tops with salt and pop them into preheated oven.%u00a0
Pull the chips out of the oven when they are crispy and done (about 10 minutes)%u00a0then squeeze a little lemon juice all over the chips. Toss around and pop the pan back into the oven for another minute or two just so the juice doesn’t %u00a0leave the chips soggy.
Dump cooked chips %u00a0onto a wire rack to cool. Eat as you work, you deserve it.
Pile chips into a bowl, and serve with some salsa or guacamole or whatever you eat you chips with. %u00a0They are your chips.%u00a0
-C
Makes 98 chips, or like a good sized bag worth
Beans go into a food processor and blended until completely smooth. Add in the masa and blend, slowly adding 3/4 cups water until a dough starts to forms. %u00a0Stop and check dough. It should feel like play dough and come together easilty onto a ball. If it feel wet, add in a couple of tablespoons more of the masa. If it is still too dry and crumbly, add in more water until it’s to the right consistnacey. Dump dough onto counter and form in a ball. Place dough in a bowl and cover with a damp towel and let sit for abut 15-30 minutes.
Preheat a skillet on medium high heat on stove.
Once dough has rested, divide into 12 pieces and roll into balls. Place balls onto a damp towel and cover when not working with them.%u00a0Grab a large ziplock bag, a cutting board, and a rolling pin. Take a dough ball and place in the center of the bag. Press down with the cutting board, placing all your weight on top. It got flat, but not flat enough. Continue to flatten out with the rolling pin until it is about %u00a01/8 inch thick. Press again one last time with the cutting board. Gently remove from bag and place directly onto the hot skillet. Cook each side for 3-4 minutes or until it %u00a0starts to get a few light brown spot. Place cooked tortilla on a baking sheet or in between a kitchen towel. Repeat until all 12 dough balls are cooked into tortillas.
Preheat oven to 375
Working in 3’s. dump a little oil onto your hand then lightly rub it all over the tortillas. Stack them on top of each other then cut into 8 wedged. Place wedges onto a baking sheet, get as many as you can onto sheet without any overlapping, then sprinkle with salt. to taste. If you have them, use multiple baking sheets.%u00a0%u00a0Place in oven for about 10-12 minutes or until the chips are crispy. Remove and sprinkle lemon juice all over the chips. Toss around and place back into oven for a minute or two just until lth lemon juice evaporates. Remove and dump chips onto a wire rack to cool.
Eat chips. Any left over can be placed into a airtight container or bag and will last about 3-4 days.%u00a0
IF you are a Vermonter you probably have maple on the mind. You drive anywhere outside of the city and you start see all tubes and lines running through the woods attached to all the trees. And spring. The weather plays a huge part in sugaring so when the weather is right, people be talking.%u00a0It’s maple sugaring time around here so of course I am thinking maple thoughts. It is kind of hard not to.
The first thing that goes through my mind when I think about maple is that I think I want a small sugarbush on our land (the land we have yet to find and buy) We already know that we are going to have an apiary (bees and honey) so why not do maple too? The would keep us busy all summer through spring with sweet things. Summers with the bees then trudging through the cold waist high snow tapping trees and hanging out in a sugar house in the woods.. I think that it should be part of my life. Plus think about the possibilities of a name for a honey/maple farm. Let your mind take you there.%u00a0
Second thing I think about when I think about maple is how to eat it. Most people jump right to pancakes, maple on snow, or lattes. But then what? Not going lie, I do not have a sweet tooth, like at all. I do’t eat pancakes covered in maple. I don’t drink lattes, and the maple on snow thing got old in 5th grade.
But I do like popcorn.%u00a0
Maple popcorn. Sounds good right? But maybe a little too sweet so add in a savory component to balance the sweetness out, and that is where the cumin comes in.%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0%u00a0Maple is earthy and sweet, and a tad bit smokey. Cumin is earthy and savory, and smokey as well.. The two together create a fantastical flavor combonation that is smokey sweet and savory and all so freaking good. %u00a0Added to popcorn, well it’s right in all the ways that we need it to be. %u00a0
Now if the mr and I could just decide on a movie that we can both watch together… Probably just end up watching the Office instead. And we will each have our own bowls of popcorn.%u00a0
The stuff. Air popped popcorn, maple syrup, ground cumin,%u00a0vegan butter, and salt.
Butter and cumin go into a pot to melt and activate the flavor of the cumin.%u00a0
Once the butter is melted and the cumin is fragrant, the maple joins the pot party. Keep the pot on low and stir continuously for about 5 minutes until the syrup get a tiny bit thicker.%u00a0
Maple cumin syrup ready to go.
Dump the popcorn on a large rimmed baking sheet. Grab the syrup and drizzle it all all over the popcorn. Toss it around, sprinkle with a a little salt and then pop it into the warm oven for 5-7 minutes to keep the popcorn from being soggy.%u00a0
And then it’s done. Dump it into a big bow and get ready to eat.%u00a0
Sweet and smokey all in your mouth. This popcorn is sure to please.
-C
makes about 8 cups popcorn
Preheat oven to 250.
Grab a large rimmed baking sheet and dump popcorn onto it.
Place cumin and butter in a small pot and place on low heat. Stir until butter is melted and you can start to smell the cumin. Add in the maple and continuously stir for about 5 minutes until it start to slightly thicken. Immediately drizzle the syrup all over the popcorn, toss it around, sprinkle with a little salt and then pop it into the oven for about 5-7 minutes to prevent the popcorn from becoming soggy.
Remove and let cool a minutes then dump popcorn into a big bowl. Grab a movie (because you know that is what you are doing) and get to the popcorn.%u00a0
Extra popcorn (but there will not be any) will last for a few days in a airtight container)%u00a0
Have you heard of switchel? A lot of people haven’t so don’t feel bad if you don’t know what the hell I am talking about (like my computer. It keeps auto correcting switchel to switched). So switchel. It’s basically a drink made from water and apple cider vinegar. But wait, don’t grimace and click away, it’s also has fresh ginger, lime, and maple syrup mixed in and is really really really freaking refreshing and tasty and just really good. I guess it was even used back I the day as a sort of sports drink, like Gatorade because it has all sorts of electrolytes and anti-inflammatory properties from the ginger.%u00a0%u00a0Plus apple cider vinegar has got all sorted or health benefits,%u00a0so it’s a tasty treat with benefits. Who doesn’t love the benefits?%u00a0
You can drink the switchel %u00a0straight up hot or cold, add it to seltzer for a bubbly soda like drink or even %u00a0mix some cocktails with it. I enjoy a nice cold glass when I am feeling thirsty but what I usually do it fill up half a %u00a0jar with boiling water, then fill the rest of the jar up with the cold switchel. It’s a nice tangy, spicy,%u00a0refreshing and warming drink that I look forward to every day. I even got the littles to try it.%u00a0%u00a0One thought it to be nasty (can’t win them all), but the other one really liked it too, so you know it’s not just me that thinks it good.%u00a0
The stuff. Apple cider vinegar (the good stuff that is raw and has the mother), fresh ginger, limes, maple syrup, and water.%u00a0
Fresh ginger is the best. Give it a little peel with a spoon, just to maximize gingerness exposure then chop into small pieces.%u00a0
Ginger and water goes into big pot. Bring it to a boil then turn down to a high simmer for 10-15 minutes to really get the ginger infused into that water.%u00a0
After it’s cooled a bit, strain the now ginger water into a pitcher or a big jar.
Add in the vinegar, the juice of the limes and a bit maple syrup. Start off with a little maple, you can alway add more later if needed.%u00a0
After the switchel has some time in the fridge to cool (at least 2 hours, but I like it best when it’s sat overnight) grab a glass ,some ice cubes, and a slice of lime. It’s go time.%u00a0
A drink to you my friends
-C
Makes bout 6%u00a0 cups%u00a0
With a spoon, gently peel ginger . Not perfectly, just get some of the skin off. Chop it into small pieces and place it into a large pot with the water. Bring to a boil then let simmer for 10-15 minutes. Strain ginger water int a large pitcher or jar.
Add in the apple cider vieager, the juice of the limes, and a tablespoon or two of maple syrup. Give it a good stir then place in the fridge until cold (about two hours but overnight is best)%u00a0
When it’s cold, give it a good stir again, taste, and if it needs more maple, add it in. And then it’s ready.
You can drink it on ice, maybe add some seltzer to it, or mix it into some fancy cocktail. It can also be reheated for a nice spicy warming treat.%u00a0
I have had a shit ton of rhubarb in the freezer all winter and the other day I just needed it gone so I made a big old batch of rhubarb jam. I was actually saving the rhubarb to make the mr a pie for his birthday, but that was like 2 months ago and he ended up with ice cream sandwiches and that is why the rhubarb was still there. Oops. But now we have rhubarb jam. And I think I was feeling a little guilty about not making the pie so I, like the nicest girlfriend in the entire universe (self proclaimed yes, but so so true), used that jam to make little hand pies. And in the shape of hearts no less because hearts are amazing and it doesn’t hurt that it is Valentine Day next week.%u00a0%u00a0
%u00a0Valentines Day. What does that even mean? I think the primary meaning of Valentines Day is that all things should be in the shape of hearts. The rest is to be determined by however you may feel about the day. Whether you hate it or love it, (we love it, It’s an excuse to take the day off and cover the house in hearts) you get to make the day yours. Just make sure that whatever you do, you make it with hearts. And with pie.%u00a0
These heart pies make for great little additions to hand made Valentines day cards ( I see maybe for a kids class), are great for breakfast because they are basically just like heart shaped pop tarts,%u00a0or even for an evening of bindge watching Netflix with a loved one or by yourself. It’s pie my friends. Eat it whenever, and with whomever you want.
Also, hearts are not just for Valentines Day. And pie sure the hell isn’t either. They both just happen to work for the occasion.%u00a0
The stuff. Basically just pie crust things. Flour, a little sugar, salt, coconut oil, and ice water. Then you need jam. Jam or perseveres of any flavor(s)%u00a0%u00a0you like. I used grape and rhubarb and %u00a0had raspberry here, but I didn’t use it because I didn’t want to open it.%u00a0
Make the crust. Flour gets mixed with the salt and sugar %u00a0and the the coconut oil gets cut in until it %u00a0looks all crumbly.
The water is added %u00a0in tablespoons until a shaggy from forms.
Dump the dough onto the counter to gather all together and rest for a bit. Or if you like, wrap in plastic and refrigerate %u00a0for up to a day or two.
After the dough got a good rest, roll it out and cut your hearts out. (Not your actual heart. Please and thank you)
Half of the hearts get a dollop of jam
Then each heart gets a top and crimped together with a fork. Poke a little hole into the tops to allow for steam to escape then all of the hearts get stuck into the fridge (or place on the back porch) to get nice and cold for a bit.
%u00a0After the chill, off they go into the hot oven to bake and be.
Look at these cuties. A little jam overflow, but all is good.%u00a0
I decided last minute that they needed a little something. Powdered sugar, lime zest, and lime juice. The easiest of glazes. You could do lemon, or vanilla, or almond, or even melt a little chocolate and drizzle that on. Next time I will do chocolate because because.%u00a0
Drizzle that glaze all over.%u00a0
There you have it. The cutest little hand pies ever .
Share if you like, or just eat them all. They are your hearts so do what you will.%u00a0
-C
makes 18 %u00a0three inch pies
Combine the flour, salt and sugar in a large bowl. add coconut oil in large chunks then with a pastry cutter or a fork (I used a fork) cut the oil into the flour until the flour looks crumbly and there are lots of tiny little chunks of coconut oil throughout the mixture. Add in 5 of the tablespoons ice water, toss around, then add in another 3. Mix around until the dough starts to come together when squished. If it still seems too dry, add in a tablespoon or 2 more water. (I always end up using a little more in the winter months) You want the dough to just be able to come together. Dump dough onto counter and press and smoosh dough into a ball. Let dough sit for 1/2 hour or wrap in plastic and place in fridge and using within the next day or two.%u00a0
After the dough has had some time to sit, flour the counter and roll it out to about 1/2 inch thick. Take a cookie cutter ( I used a 3 inch at the widest part heart cookie cutter) and cut out the hearts (or whatever shape you want) Make sure you have 2 cutouts for each hand pie. After you have cut out as many as you can, gather dough into a ball and roll out again. Repeat until dough it gone.%u00a0
To assemble.
Place a tablespoon of jam into the middle of half of the cut out hearts . Gently place the remaining heart cut outs on top of those.%u00a0. Take a fork and press the edges together and then with the fork or a knife, pierce of cut a small slit into the tops to allow the steam to escape while baking. I did this directly on the baking sheet but found out after it was easier to do on the counter and then move it to the baking sheet. Do what ever it easier for you. Once they are all assembled and on the baking sheet,%u00a0refrigerate for 15 minutes.%u00a0
Preheat oven to 350
After the time in the fridge, remove and place directly into the hot oven. Bake for 20-25 minutes or until the bottoms are a nice %u00a0%u00a0golden brown. The tops will be slightly pale so check the bottoms.%u00a0
Remove and let cool on the baking sheet.%u00a0
While they are cooing, make the glaze. Zest the lime and juice the lime and combine with the sugar. If it is too runny, add a little more sugar, too dry, add in a splash of water. Once the pies are cooled,%u00a0drizzle each one with icing.
Now you have a bunch of cute little heart shaped hand pies and you should probably eat one (or a few)