It is spring yes? I know it is officially spring but around here it has been more or less still winter which is to be expected but is, at this point, no longer welcomed. I, as well as everyone else I talk to, are over it. Enough snow. enough of the hats and jackets. Just enough.
But the bright side of the chilly, cold weather is that we can and still want to turn the oven on and cook things. And because I turned the heat off a little prematurely, I am cold so I really want the oven on.
One skillet, a little chop action, a stir, some good time in the oven and there you go, food for your belly. Not a ton of dishes to do, steps to fallow, thoughts to think (other then eating thoughts). A good old, hearty, simple to toss together, spicy, delicious skillet of goodness. Prepare it fast, pop into warm oven, sit in kitchen drawing up plans for the spring veggie garden, and then eat yourself warm. What more can we ask for?
We can ask for spring weather because seriously. But other then that.
To the goodness of cajun lentils and rice!
The stuff. Lentils, brown rice, cajun seasoning, some crushed tomatoes, an onion, a carrot, a few cloves garlic, some cauliflower, water, oil, and salt and pepper.
First off, mince garlic and chop up the cauliflower, carrot, and onion into small pieces.
Toss it all into a good sized oven safe skillet with a splash of oil. Mix in the cajun seasoning too and stick o nth stove on medium heat for a few minutes.
Cook until fragrant and slightly tender. Taste it, it is good.
Dump in the lentils and rice. Then dump I the tomatoes and the water. Give it all a mix.
And after. All done. Now dinner.
Grab some green thing to chop and toss on for some color.
Now grab some bowls, a few forks, and get to eating.
-C
Serves 4-6
3/4 cup uncooked brown or white rice
3/4 cup dried green lentils
2 cups crushed tomatoes (preferably not salted)
2 1/4 cups water
3 tablespoons cajun seasoning (see note)
1 large carrot
1/4 head of cauliflower (about 2 cups chopped)
1 large yellow onion
2-3 cloves garlic
1 tablespoon olive oil
salt and pepper
Note. Store bought cajun seasoning usually contains salt and pepper so when seasoning, be aware of the amount of salt (if any) you choose to use.
Preheat oven to 350
Start by chopping the carrot, onion, and cauliflower into small pieces. Mince the garlic and toss it all into the skillet with the olive oil. Stir in the cajun seasoning and sprinkle in salt and pepper if it needs it. Place skillet on medium high heat and cook veggies until fragrant and slightly tender which should take about 5 minutes then remove from heat. Dump in the lentils, rice, water and tomatoes. Stir until mixed then either place a lid or foil over the top. Place into preheated oven for about an hour, removing the lid or foil after 40ish minutes and giving it a stir when you do. The bake is done when the rice and lentils are fully cooked, but if you are into a crispy top and crunchy sides, by all means, cook a little longer.
Remove from oven when fully cooked and you are happy with crispness. Let cool for a few minutes, toss on some chopped green something or another if you want, and serve it up.
Left overs store great in the fridge for a few day and freeze well too.
I can%u2019t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)
Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.
But enough about how many lentils I eat, what we need to address is this chili. It doesn%u2019t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it%u2019s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.
And it%u2019s chili and chili is the best so you really should just get it made. It%u2019s what you need, I can tell.
To all the lentil goodness!
The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalape%u00f1o, and salt and pepper.
Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.
Grab that jalape%u00f1o and remove steam (and seeds if you want heat) and dice into very very small piece.
Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.
Looking good.. So good I wanted to eat it all, but don%u2019t, it%u2019s for the chili.
Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.
Well look at that, chili.
And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.
Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.
Lentil chili. Grab a bowl, kick up your feet, and dig on it.
-C
makes a lot of chili, like 10-12 servings
1 pound green lentils
1 large onion
5-6 cloves or garlic
1 cubanelle pepper (or any green or sweet pepper)
2 large carrots
3 cups chopped cauliflower (fresh or frozen)
6 cups (two 28 oz cans) crushed tomatoes
2 hefty tablespoons cumin
1 hefty tablespoon chili powder
1 teaspoon ground ginger
1 jalape%u00f1o pepper
6-8 cups water
salt and pepper
diced avocado for serving (optional)
Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalape%u00f1o pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.
Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.
To serves, ladle into bowls and tope with diced avocado.
Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.
Have I told you that my CSA is totally awesome? Well, if I haven’t yet, consider yourself %u00a0told. Anyway, one of the coolest thing that the farm does %u00a0for it’s members is they plant a variety of pick your own crops. There are strawberries, beans, tomatoes, herbs, flowers, and some other stuff. We also get to pick hot peppers.%u00a0%u00a0Yes. Lot and lots of hot peppers. And not just jalape%u00f1os. They have like 5 different varieties, inching habanero. And there are a ton.%u00a0%u00a0SO many, in fact, that I don’t even bother picking the amount that I am allowed. (15 hot peppers a week.. my butthole would kill me) But I did pick a bunch (I went with the red jalape%u00f1os which are mother f-ing HOT) and made me some hot oh hot sauce!
Note to anyone that is handling hot peppers. Watch where you stick your hands. I cut up jalape%u00f1os a lot, and most of the time I am pretty good about not touching anything, but once in a while I will cut up a pepper, not wash my hands, then maybe scratch my leg.. Then I might rub my eyes, or pick my nose (might to might not happened) And it’s not instantaneous. It starts low and slow, then all of a sudden, you shit is burning and your like “What the Hell!! I am on FIRE!. And then you might thick to yourself “Oh shit, do I have a flesh eating virus? %u00a0Should I be concerned?”%u00a0%u00a0(Me after a particularly itchy night,%u00a0making some salsa,. Good thing the mr was there ego tell me I was being a dumb ass and cutting up peppers at dinner) So yeah. not flesh eating virus, but never the less,%u00a0don’t touch!
Now lets make so Freaking HOT SAUCE!%u00a0
The stuff. ! butt load of red jalape%u00f1os (you can use green), a red bell pepper, an onion, a few cloves of garlic, salt, vinegar, oil and water.%u00a0
Grab yourself a big pot, roughly chop up the onion and garlic and toss it into that pot with a drizzle of olive oil and a few splsahes of water. Stick it on the stove on medium heat and let cook while you cut up the peppers.%u00a0
So the peppers. First thing first%u2026..Coat your hands with oil (or use gloves) and don’t touch anything on you body!%u00a0This is a critical %u00a0if you do not want you hands, then your face, probably part of you leg, and definitely behind you ears , to burn like a mother.
Now cut the stems off,%u00a0slice the peppers in half and remove the seeds and ribs.%u00a0I find using a big spoon to scoop and scrap the seeds and ribs out to work the best, but do it any way you please. Also leave the seed sin rips in if you want.. it just makes the sauce that much hotter. (I would usually but again, these peppers are fire f-ing hot!)
Once de-seeded and ribbed, chop up the pepper and the jalape%u00f1os into chunks.
Toss into the pot with the onions and garlic thats on the stove and add in water and a sprinkle of salt. Stick back on stove, bring to a boil then reduce heat to medium and stick a lid on pot.
After about 25 minutes or so, the peppers are soft and falling apart and the liquid has reduced to about 1/2%u2026 Thats when is time…
Note. Watch you face when you open you pot to check.. Don’t stick you face in the pot as soon as you remove the lid, or you will get a ace of spicy hot stem that will burn your eyeballs.
Now dump it all in,including liquid ,into a blender. Add in 1/2 cup of vinegar and a sprinkle of salt then turn it on.%u00a0(Make sure to have the lid on%u2026 no one wants to clean up a hot sauce mess!) Blend for however long it takes for the sauce to be smooth.
Super smooth and saucy.. Give it a taste. Does it need more vinegar? How about a little more salt? Are you wishing you had a little more sweetness to it? Add what you need.. More vinegar, more salt, or a teaspoon or two of some honey or sugar.. it is your hot sauce after all.
And when you are happy with the taste.. pour into bottles. And then pour in everything!
Happy Friday..Make it hot!
-C
Makkes about 4 cups
15-18 jalape%u00f1os
4-5 cloves galric
1 red bell pepper
1 yellow onion
1/2-1 cup white vinegar
2 cups water
salt (to taste)
oil or rubber gloves%u00a0
Dice the onion and garlic and stick not a heavy bottom pot with a drizzle of olive oil, a sprinkle of salt and a splash of water. Place on low heat and let cook.
After thats on the stove oil you hands, and de-stem the jalape%u00f1os and the red pepper, removing the seeds and ribs. IF you want, you can totally leave the seeds and ribs in if you want, it makes the sauce even hotter.%u00a0
Chop peppers into smallish chunks and toss into the pot writ the galic and onion. Add about 2 cups or so of water, bring to a boil, then let simmer for about 25-30 minutes, or until the peppers are nice and soft.
Dump peppers into a blender %u00a0with 1/2 cup of vinegar and blend.%u00a0Taste the sauce, and if you like it there, stop, or add in more if you taste wants it. You can also add in more salt, maybe some other flavor spices, or even a little honey to sweeten it a bit.
Pour into containers and enjoy!%u00a0
This sauce will last sat least 4 months in the fridge (If not eaten all by then)
I have been meaning to make this jam for a while now. I’ll buy a bunch of jalape%u00f1os, then slowly, before I get to cooking them down,%u00a0end up eating them%u00a0all. But not today,%u00a0and the rewards are great, Fresh jalape%u00f1o jam. So much potential for the greatest of things%u00a0(I am thinking mango jalape%u00f1o sorbet%u2026 no, I am making jalape%u00f1o mango sorbet) And if you, like me are a jalape%u00f1o fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.
Whatever you want to do with it,%u00a0just make it.%u00a0
Honey and jalape%u00f1os.. All you need, well a little salt and water too, but that’s it.
What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference)%u00a0Chop the peppers%u00a0into small chunks, toss into a pot,%u00a0sprinkle with a bit of salt, add in a splash of water. Place%u00a0the pot on medium heat. Top it with a lid, and give the peppers a good stir%u00a0every few minutes. While the peppers are cooking, you want to make sure the bottom isn’t sticking and buringin. If that starts to happen, just turn the heat down a bit and add%u00a0in a little splash more of water.
After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.
Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some%u00a0chunks)
And drizzle in a bit o honey. As little or as much as you like.
And scoop into a jar.%u00a0Eat the jam on anything you want. (I found myself eating it with a spoon)
Keep it Real!
-C
Makes about 1 1/2 cups of jam
10 large jalape%u00f1o peppers
a pinch of salt
About 1 tablespoon of honey, but add more if you like (And if you want to keep it vegan, use agave or sugar)
Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be)%u00a0and dice jalapenos into small chunks. Place in a pot with a few%u00a0splashes of water and a sprinkle of%u00a0salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem%u00a0to be sticking %u00a0o the pot and burning, turn heat down and add another splash of water.%u00a0After about 20 minutes, the peppers should be really%u00a0tender and%u00a0falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. %u00a0Now%u00a0either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener)%u00a0and stir.%u00a0
Eat right away or stick in a jar and store in the fridge for up to a week (It won’t last that long)
My oldest sister graduated from nursing school this past weekend (wahoo!) and the friends and family had a party for her. I made these cupcakes for the party.But really, I made them just for her.
See, she is not a lady big on sweets. When I asked her what kind of dessert she wanted me to make her, she said if I could make a cake out of french fries, well that would be great. (I was close to making a french fry cake) But instead, I went a slightly different route and made cakes out of thing that I know she loves and can eat. Jalape%u00f1os because she is obsessed. Strawberries cause she likes her some fruit and are in season and I think, go with everything. Avocado frosting because she loves avocado and cornmeal because it makes the cakes a tad less sweet and a little more hearty. I also used GF flour cause she is GF.%u00a0
%u00a0Wow, I am the best sister. And here are a few more reasons why..
I went to the party (I am not a big party person.. But I did have fun and her friends were cool)
I changed into a clean outfit for her party (I really didn’t want to)
I stayed out past my 6 (I made it until 7.. what!!!)
I make her food
I am awesome (I think so anyway)
So yeah. The cupcakes. The Nurse lady totally got down with these. I am pretty sure that I heard the words, amazing and oh my good, %u00a0while they were being noshed on. The day after, %u00a0the nurse lady told me that they were the talk of the party (bullshit, but thanks)
Whatever, I was just glad she liked them.
The stuff. For the cupcakes; cornmeal and some pre blended gluten free flour. Sugar, salt, baking powder and baking soda. Soy milk (use whatever milk you want) oil, apple cider vinegar, strawberries and a couple jalape%u00f1os . For the icing; an avocado, a lemon, and some powdered sugar.
This is not a%u00a0hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.
%u00a0First, preheat the oven.
Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalape%u00f1os and toss it all into a bowl. Sprinkle with a bit of sugar.
In a large mixing bowl, whisk together the flour, cornmeal, baking soda and powder, salt and sugar. Then add in the rest of the stuff. Stir together until combined.Now fold in the chopped berries and jalape%u00f1os and scoop batter into a well greased (or lined) cupcake tin.
Stick into oven to bake%u2026
Check cakes after 20 minutes and remove from oven when they are golden brown and a tester comes out clean when poked.
Remove from pan and place on a wire rake to cool.%u00a0
While the cakes are a coolin, add avocado to a blender with the zest of half a lemon and the juice of that half of lemon and blend smooth. %u00a0Add in the sugar and blend. %u00a0
The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar %u00a0if the icing seems to thin or lemon juice if it seems to dry.
And once the cakes are cooled, spread with icing and top with sliced strawberries.
Your welcome Nurse Shannon!
Happy Friday!!!
-C
Jalape%u00f1o Strawberry Cornmeal Cupcakes with Avocado Frosting
makes 24 cupcakes
1 1/2 cup gluten-free flour blend (if you don’t need or want it gluten-free, just use all-purpose flour)
1 1/2 cups cornmeal
3/4 cup white sugar
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon apple cider vinegar
2 cups nut or plant milk
1/2 cup oil
1 1/2 cups diced fresh strawberries
2 jalape%u00f1os
For the frosting
1 whole avocado
1/2 lemon (zest and juice)
2-2 1/2 cups powdered sugar
Pre heat oven to 350
Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.
In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalape%u00f1os.
Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool.%u00a0
While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. %u00a0The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.
Now Ice cupcakes and top with sliced strawberries.
Eat for breakfast, lunch, dinner or dessert.
No utensils required, just some teeth.%u00a0
%u00a0 %u00a0 %u00a0Spicy, crispy cauliflower%u2026 um yes please.%u00a0 I really like cauliflower. The mister loves it, or at least likes it better than any other vegetable. So when he asked for spicy cauliflower, well yea I am going to make it because I am so nice and really, could I say no to a veggie request? (I might have said no if it involved deep frying) Also, I found fresh cauliflower on sale! ($2.25) I don’t usually cook fresh cauliflower, but %u00a0I figured at that price, it wouldn’t be bad to cook a head. (If I am cooking cauliflower, which I do a lot, I just use frozen%u2026.casue it be waaaay cheaper)%u00a0
Fresh, cheap and requested veggies%u2026.those are must makes. And the mister was happy with I handed him the plate of oh so lovely looking crispy crunchy loveliness. (I kind of like to make him happy%u2026sometimes)
The stuff. Cauliflower, chopped and broken into pieces. Corn meal mixed with salt, pepper, onion and garlic powder, and because I made this for the mister, parmesan cheese. And in the green bowl, srirsachi and a little oil. The%u00a0cauliflower%u00a0gets a coat of the hot sauce and then tossed around in the corn meal mixture. Handling as little as possible, place coated pieces on a lightly oiled baking sheet and stick those suckers in the oven for%u00a0about a half hour, taking them out and%u00a0flipping half way.And take them out of the oven when pieces tuned golden brown, stik them on a plate, and serve immediately.
A bit of spice, a bit of crispy , a lot a yum. %u00a0Serve with some crunchy veggies, maybe a squeeze of lemon and definitely some type of avocado situation.
A beer would be lovely too!
Have a fantastic weekend!%u00a0
-C
Spicy Crispy baked Cauliflower
1 head cauliflower, chopped or broken into florets
1/2 cup corn meal
3-4 tablespoon sriracha or your favorite hot sauce
1 tablespoon olive or coconut oil
salt and pepper
Any seasonings you might like (garlic or onion powder,%u00a0parmesan cheese,%u00a0national yeast%u2026. whatever%u00a0floats your boat)
Preheat oven to 400 degrees%u00a0
In a bowl, mix together sriracha and oil. In a separate %u00a0bowl, mix salt, pepper, any seasonings you might like, and corn meal. %u00a0Take cauliflower and toss in sauce to coat. Remove from sauce and toss around in cornmeal mixture till fully coated, but try not to hand too much%u00a0so the coating doesn’t come off. Place pieces on a lightly oiled baking sheet and stick into oven. Bake for about 15 minutes, remove and flip pieces. Back into the oven for another 15-20 minutes (depending on you crispy preference) Remove when golden brown (or darker if you like) and%u00a0serve immediately.
Cucumber, celery, and carrots are great accompaniments.. also a little mashed avocado or guacamole is much appreciated.
I am kind of obsessed with%u00a0%u00a0pickled jalape%u00f1os%u2026 like I want to eat a whole jar with a fork and then drink the juice. So much hot and spicy love.%u00a0 One of my sisters is the same way, pickled %u00a0hot pepper obsessed. We used to buy the humongo gallon sized jars of jalape%u00f1os at Costco and go through them in like a month. But sadly, Costco stopped selling those humongous jars and we have been left buying the itty bitty jars that actually fit in a normal fridge. (I know, so sad). %u00a0And maybe because the jars were normal sized and I was more aware that I shouldn’t eat a of cup of jalape%u00f1os at one sitting, or just the mire fact that a tiny jar cost the same as a gallon, but the store bought little jars weren’t doing it for me anymore. %u00a0And then fate happened. The grocery store was having a super sale on fresh jalape%u00f1os and %u00a0I figured it was time to make%u00a0make my own. Now I don’t think I can ever go back to those store bought jars of blah %u00a0because the ones I made are the best freaking pickled jalape%u00f1os this girl has ever eaten. %u00a0I might even start making my own gallon sized jars!!!!
Note%u2026.Don’t toss the pickled juice! It is a super yummy, full of flavor, liquid gold. You can use it as a straight up salad dressing or add to a homemade dressing. Add juice to soups, casseroles, marinades. Replace some of the liquid in a bread recipe and use the pickled juice. Use it in your favorite cocktail drinks. There is no end to what you can use the juice for.%u00a0
-C
Pickled Jalape%u00f1os
for a half pint jar
8-10 Jalape%u00f1os%u00a0
Apple cider Vinegar
1 teaspoon salt
Remove stem and seeds*of %u00a0jalape%u00f1os and thinly slice. (I used a mandolin which works really well, but a sharp knife does the trick) Pack Jalape%u00f1os into a clean glass half pint jar and fill with half water/half apple cider vinegar and a teaspoon of salt. Dump %u00a0into a pot %u00a0with a lid, and bring to a boil. Take of heat and let cool for a few minutes. Stick back into jar (leave an inch of head room) Stick in fridge for at least a day. Eat your heart out.
*I like to keep some of the seeds. It adds heat.
Because it is cold outside. Because I had an hour to kill before I needed to leave the house and because I wanted to make a sweet treat for the mister (who had been dealing with frozen pipes all day) and for the little littles that I was going to hang out with.%u00a0 My original idea was to just make regular old snickerdoodles, but as %u00a0I was riffling around my tea drawer for a mid day tea (it’s usually coffee, but I am trying to cut back on drinking one thousand cups a day) I got hit with a little inspiration. Chai tea spiced snickerdoodles. Yes! a nice black chai, full of flavors or cinnamon, ginger, cardamon, allspice, and pepper. So many good time tastes. %u00a0And while I am at it, why not add some chocolate to that mix, because, well just because.
Chai, chocolate, and sugar equals%u2026.Bada da da%u2026.. awesome Cookies! And who doesn’t want awesome cookies?
The stuff%u2026Flour, salt, baking powder, cinnamon, and allspice. Cocoa powder, brown and white sugar. Veggie Oil %u00a0(you can use butter, or vegan butter instead for a chewier cookie) vanilla, a little vinegar and a nice cup of %u00a0chai tea… %u00a0Also a little bowl of cinnamon and sugar to doodle the cookies.
%u00a0 %u00a0 The sugars, oil, tea, vinegar, and vanilla go into a big bowl. Beat for a minute on medium, then add the rest of the stuff and beat some more until fully incorporated%u2026. Simple simple.%u00a0
Preheat the oven to 375 and get%u00a0the cookies all dressed up in a cinnamon sugar suit by taking globs of dough and kind of rolling it into ball (perfection is not necessary) Drop dough balls into the cinnamon sugar and toss around to fully coat. Place on cookie sheet and give a good smoosh to flatten the cookie balls out to about 1/2 inch thick. Now into the oven for about 9-11 minutes to bake.%u00a0
Aahhhh%u2026%u2026.pulled from the oven and placed on a rack to cool. Fluffy, chewy, pillowy soft and spicy cookies. Oh the smell of so good!Made extra large to make extra little littles happy. The best part? I made each little sing me a song for a second cookie%u2026 I am the greatest!
Heres to a Happy Hump Day!
-C
Chocolate Chai Snickerdoodles%u00a0
The stuff-
2 cups all purpose flour
1/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon allspice
Chai teabag steeped in 1 1/4 cups boiling water
1 cup brown sugar
1/4 cup white sugar
3/4 cups vegetable oil (can substitute butter or vegan butter for a more chewy cookie)
1 teaspoon vanilla
1 teaspoon apple cider vinegar%u00a0
2 tablespoons each of cinnamon and white sugar to coat cookie balls in
Preheat oven to 375
In a cup, steep tea bag in 1 1/4 cups boiling water. Let tea steep for 10 minutes.
In %u00a0Large bowl, add sugars, oil, vanilla, vinegar and steeped tea and beat on medium speed for about 2 minutes. Add the rest of the ingredients (besides cinnamon and sugar for coating) and beat on low until everything is fully incorporated.%u00a0
%u00a0Add the cinnamon and sugar to a small bowl and mix together. Take globs of dough and roughly formed %u00a0ball then drop into cinnamon sugar and toss to coat. Place coated balls on cooke sheet and smoosh down so cookies are about 1/2 inch thick. Place in oven for about 9-11 minutes or until cookies are just barely cooked through. Remove and let cool on a wire rack.
My suggestion for sharing%u2026.If they want one, make them sing and dance for it!
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
It is spring yes? I know it is officially spring but around here it has been more or less still winter which is to be expected but is, at this point, no longer welcomed. I, as well as everyone else I talk to, are over it. Enough snow. enough of the hats and jackets. Just enough.
But the bright side of the chilly, cold weather is that we can and still want to turn the oven on and cook things. And because I turned the heat off a little prematurely, I am cold so I really want the oven on.
One skillet, a little chop action, a stir, some good time in the oven and there you go, food for your belly. Not a ton of dishes to do, steps to fallow, thoughts to think (other then eating thoughts). A good old, hearty, simple to toss together, spicy, delicious skillet of goodness. Prepare it fast, pop into warm oven, sit in kitchen drawing up plans for the spring veggie garden, and then eat yourself warm. What more can we ask for?
We can ask for spring weather because seriously. But other then that.
To the goodness of cajun lentils and rice!
The stuff. Lentils, brown rice, cajun seasoning, some crushed tomatoes, an onion, a carrot, a few cloves garlic, some cauliflower, water, oil, and salt and pepper.
First off, mince garlic and chop up the cauliflower, carrot, and onion into small pieces.
Toss it all into a good sized oven safe skillet with a splash of oil. Mix in the cajun seasoning too and stick o nth stove on medium heat for a few minutes.
Cook until fragrant and slightly tender. Taste it, it is good.
Dump in the lentils and rice. Then dump I the tomatoes and the water. Give it all a mix.
And after. All done. Now dinner.
Grab some green thing to chop and toss on for some color.
Now grab some bowls, a few forks, and get to eating.
-C
Serves 4-6
3/4 cup uncooked brown or white rice
3/4 cup dried green lentils
2 cups crushed tomatoes (preferably not salted)
2 1/4 cups water
3 tablespoons cajun seasoning (see note)
1 large carrot
1/4 head of cauliflower (about 2 cups chopped)
1 large yellow onion
2-3 cloves garlic
1 tablespoon olive oil
salt and pepper
Note. Store bought cajun seasoning usually contains salt and pepper so when seasoning, be aware of the amount of salt (if any) you choose to use.
Preheat oven to 350
Start by chopping the carrot, onion, and cauliflower into small pieces. Mince the garlic and toss it all into the skillet with the olive oil. Stir in the cajun seasoning and sprinkle in salt and pepper if it needs it. Place skillet on medium high heat and cook veggies until fragrant and slightly tender which should take about 5 minutes then remove from heat. Dump in the lentils, rice, water and tomatoes. Stir until mixed then either place a lid or foil over the top. Place into preheated oven for about an hour, removing the lid or foil after 40ish minutes and giving it a stir when you do. The bake is done when the rice and lentils are fully cooked, but if you are into a crispy top and crunchy sides, by all means, cook a little longer.
Remove from oven when fully cooked and you are happy with crispness. Let cool for a few minutes, toss on some chopped green something or another if you want, and serve it up.
Left overs store great in the fridge for a few day and freeze well too.
I can%u2019t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)
Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.
But enough about how many lentils I eat, what we need to address is this chili. It doesn%u2019t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it%u2019s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.
And it%u2019s chili and chili is the best so you really should just get it made. It%u2019s what you need, I can tell.
To all the lentil goodness!
The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalape%u00f1o, and salt and pepper.
Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.
Grab that jalape%u00f1o and remove steam (and seeds if you want heat) and dice into very very small piece.
Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.
Looking good.. So good I wanted to eat it all, but don%u2019t, it%u2019s for the chili.
Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.
Well look at that, chili.
And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.
Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.
Lentil chili. Grab a bowl, kick up your feet, and dig on it.
-C
makes a lot of chili, like 10-12 servings
1 pound green lentils
1 large onion
5-6 cloves or garlic
1 cubanelle pepper (or any green or sweet pepper)
2 large carrots
3 cups chopped cauliflower (fresh or frozen)
6 cups (two 28 oz cans) crushed tomatoes
2 hefty tablespoons cumin
1 hefty tablespoon chili powder
1 teaspoon ground ginger
1 jalape%u00f1o pepper
6-8 cups water
salt and pepper
diced avocado for serving (optional)
Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalape%u00f1o pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.
Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.
To serves, ladle into bowls and tope with diced avocado.
Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.
Have I told you that my CSA is totally awesome? Well, if I haven’t yet, consider yourself %u00a0told. Anyway, one of the coolest thing that the farm does %u00a0for it’s members is they plant a variety of pick your own crops. There are strawberries, beans, tomatoes, herbs, flowers, and some other stuff. We also get to pick hot peppers.%u00a0%u00a0Yes. Lot and lots of hot peppers. And not just jalape%u00f1os. They have like 5 different varieties, inching habanero. And there are a ton.%u00a0%u00a0SO many, in fact, that I don’t even bother picking the amount that I am allowed. (15 hot peppers a week.. my butthole would kill me) But I did pick a bunch (I went with the red jalape%u00f1os which are mother f-ing HOT) and made me some hot oh hot sauce!
Note to anyone that is handling hot peppers. Watch where you stick your hands. I cut up jalape%u00f1os a lot, and most of the time I am pretty good about not touching anything, but once in a while I will cut up a pepper, not wash my hands, then maybe scratch my leg.. Then I might rub my eyes, or pick my nose (might to might not happened) And it’s not instantaneous. It starts low and slow, then all of a sudden, you shit is burning and your like “What the Hell!! I am on FIRE!. And then you might thick to yourself “Oh shit, do I have a flesh eating virus? %u00a0Should I be concerned?”%u00a0%u00a0(Me after a particularly itchy night,%u00a0making some salsa,. Good thing the mr was there ego tell me I was being a dumb ass and cutting up peppers at dinner) So yeah. not flesh eating virus, but never the less,%u00a0don’t touch!
Now lets make so Freaking HOT SAUCE!%u00a0
The stuff. ! butt load of red jalape%u00f1os (you can use green), a red bell pepper, an onion, a few cloves of garlic, salt, vinegar, oil and water.%u00a0
Grab yourself a big pot, roughly chop up the onion and garlic and toss it into that pot with a drizzle of olive oil and a few splsahes of water. Stick it on the stove on medium heat and let cook while you cut up the peppers.%u00a0
So the peppers. First thing first%u2026..Coat your hands with oil (or use gloves) and don’t touch anything on you body!%u00a0This is a critical %u00a0if you do not want you hands, then your face, probably part of you leg, and definitely behind you ears , to burn like a mother.
Now cut the stems off,%u00a0slice the peppers in half and remove the seeds and ribs.%u00a0I find using a big spoon to scoop and scrap the seeds and ribs out to work the best, but do it any way you please. Also leave the seed sin rips in if you want.. it just makes the sauce that much hotter. (I would usually but again, these peppers are fire f-ing hot!)
Once de-seeded and ribbed, chop up the pepper and the jalape%u00f1os into chunks.
Toss into the pot with the onions and garlic thats on the stove and add in water and a sprinkle of salt. Stick back on stove, bring to a boil then reduce heat to medium and stick a lid on pot.
After about 25 minutes or so, the peppers are soft and falling apart and the liquid has reduced to about 1/2%u2026 Thats when is time…
Note. Watch you face when you open you pot to check.. Don’t stick you face in the pot as soon as you remove the lid, or you will get a ace of spicy hot stem that will burn your eyeballs.
Now dump it all in,including liquid ,into a blender. Add in 1/2 cup of vinegar and a sprinkle of salt then turn it on.%u00a0(Make sure to have the lid on%u2026 no one wants to clean up a hot sauce mess!) Blend for however long it takes for the sauce to be smooth.
Super smooth and saucy.. Give it a taste. Does it need more vinegar? How about a little more salt? Are you wishing you had a little more sweetness to it? Add what you need.. More vinegar, more salt, or a teaspoon or two of some honey or sugar.. it is your hot sauce after all.
And when you are happy with the taste.. pour into bottles. And then pour in everything!
Happy Friday..Make it hot!
-C
Makkes about 4 cups
Dice the onion and garlic and stick not a heavy bottom pot with a drizzle of olive oil, a sprinkle of salt and a splash of water. Place on low heat and let cook.
After thats on the stove oil you hands, and de-stem the jalape%u00f1os and the red pepper, removing the seeds and ribs. IF you want, you can totally leave the seeds and ribs in if you want, it makes the sauce even hotter.%u00a0
Chop peppers into smallish chunks and toss into the pot writ the galic and onion. Add about 2 cups or so of water, bring to a boil, then let simmer for about 25-30 minutes, or until the peppers are nice and soft.
Dump peppers into a blender %u00a0with 1/2 cup of vinegar and blend.%u00a0Taste the sauce, and if you like it there, stop, or add in more if you taste wants it. You can also add in more salt, maybe some other flavor spices, or even a little honey to sweeten it a bit.
Pour into containers and enjoy!%u00a0
This sauce will last sat least 4 months in the fridge (If not eaten all by then)
I have been meaning to make this jam for a while now. I’ll buy a bunch of jalape%u00f1os, then slowly, before I get to cooking them down,%u00a0end up eating them%u00a0all. But not today,%u00a0and the rewards are great, Fresh jalape%u00f1o jam. So much potential for the greatest of things%u00a0(I am thinking mango jalape%u00f1o sorbet%u2026 no, I am making jalape%u00f1o mango sorbet) And if you, like me are a jalape%u00f1o fan, this is going to make your life amazing. You will find yourself jamming up everything, or maybe just eating it with a spoon.
Whatever you want to do with it,%u00a0just make it.%u00a0
Honey and jalape%u00f1os.. All you need, well a little salt and water too, but that’s it.
What you need to do is remove the stems,, most of the ribs and half of the seeds removed. (You could remove all or none of the seeds depending on you heat preference)%u00a0Chop the peppers%u00a0into small chunks, toss into a pot,%u00a0sprinkle with a bit of salt, add in a splash of water. Place%u00a0the pot on medium heat. Top it with a lid, and give the peppers a good stir%u00a0every few minutes. While the peppers are cooking, you want to make sure the bottom isn’t sticking and buringin. If that starts to happen, just turn the heat down a bit and add%u00a0in a little splash more of water.
After about 20 minutes, the peppers are fully cooked and falling apart. The liquid is cooked down and the peppers are starting to caramelize on the bottom of the pan. When that happened, remove the pot from heat.
Now you can either blend the peppers, mash the peppers with a fork, or leave it chunky. Thats a choice Ill leave to you. ( I like to blend, but keep some%u00a0chunks)
And drizzle in a bit o honey. As little or as much as you like.
And scoop into a jar.%u00a0Eat the jam on anything you want. (I found myself eating it with a spoon)
Keep it Real!
-C
Makes about 1 1/2 cups of jam
Wash, remove ribs and most seeds (the more seeds you leave the hotter it will be)%u00a0and dice jalapenos into small chunks. Place in a pot with a few%u00a0splashes of water and a sprinkle of%u00a0salt. Turn on medium heat and cover, stirring every few minutes. If the peppers seem%u00a0to be sticking %u00a0o the pot and burning, turn heat down and add another splash of water.%u00a0After about 20 minutes, the peppers should be really%u00a0tender and%u00a0falling apart. The liquid should be completely cooked out and the peppers will start to caramelized at the bottom of the pot. When that starts to happen, remove from heat. %u00a0Now%u00a0either mash with a fork, blend with a hand blender, or leave superr chunky. Drizzle in honey (or sweetener)%u00a0and stir.%u00a0
Eat right away or stick in a jar and store in the fridge for up to a week (It won’t last that long)
My oldest sister graduated from nursing school this past weekend (wahoo!) and the friends and family had a party for her. I made these cupcakes for the party.But really, I made them just for her.
See, she is not a lady big on sweets. When I asked her what kind of dessert she wanted me to make her, she said if I could make a cake out of french fries, well that would be great. (I was close to making a french fry cake) But instead, I went a slightly different route and made cakes out of thing that I know she loves and can eat. Jalape%u00f1os because she is obsessed. Strawberries cause she likes her some fruit and are in season and I think, go with everything. Avocado frosting because she loves avocado and cornmeal because it makes the cakes a tad less sweet and a little more hearty. I also used GF flour cause she is GF.%u00a0
%u00a0Wow, I am the best sister. And here are a few more reasons why..
So yeah. The cupcakes. The Nurse lady totally got down with these. I am pretty sure that I heard the words, amazing and oh my good, %u00a0while they were being noshed on. The day after, %u00a0the nurse lady told me that they were the talk of the party (bullshit, but thanks)
Whatever, I was just glad she liked them.
The stuff. For the cupcakes; cornmeal and some pre blended gluten free flour. Sugar, salt, baking powder and baking soda. Soy milk (use whatever milk you want) oil, apple cider vinegar, strawberries and a couple jalape%u00f1os . For the icing; an avocado, a lemon, and some powdered sugar.
This is not a%u00a0hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.
%u00a0First, preheat the oven.
Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalape%u00f1os and toss it all into a bowl. Sprinkle with a bit of sugar.
In a large mixing bowl, whisk together the flour, cornmeal, baking soda and powder, salt and sugar. Then add in the rest of the stuff. Stir together until combined.Now fold in the chopped berries and jalape%u00f1os and scoop batter into a well greased (or lined) cupcake tin.
Stick into oven to bake%u2026
Check cakes after 20 minutes and remove from oven when they are golden brown and a tester comes out clean when poked.
Remove from pan and place on a wire rake to cool.%u00a0
While the cakes are a coolin, add avocado to a blender with the zest of half a lemon and the juice of that half of lemon and blend smooth. %u00a0Add in the sugar and blend. %u00a0
The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar %u00a0if the icing seems to thin or lemon juice if it seems to dry.
And once the cakes are cooled, spread with icing and top with sliced strawberries.
Your welcome Nurse Shannon!
Happy Friday!!!
-C
Jalape%u00f1o Strawberry Cornmeal Cupcakes with Avocado Frosting
makes 24 cupcakes
For the frosting
Pre heat oven to 350
Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.
In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalape%u00f1os.
Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool.%u00a0
While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth. %u00a0The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.
Now Ice cupcakes and top with sliced strawberries.
Eat for breakfast, lunch, dinner or dessert.
No utensils required, just some teeth.%u00a0
Fresh, cheap and requested veggies%u2026.those are must makes. And the mister was happy with I handed him the plate of oh so lovely looking crispy crunchy loveliness. (I kind of like to make him happy%u2026sometimes)
A bit of spice, a bit of crispy , a lot a yum. %u00a0Serve with some crunchy veggies, maybe a squeeze of lemon and definitely some type of avocado situation.
A beer would be lovely too!
Have a fantastic weekend!%u00a0
-C
Spicy Crispy baked Cauliflower
Preheat oven to 400 degrees%u00a0
In a bowl, mix together sriracha and oil. In a separate %u00a0bowl, mix salt, pepper, any seasonings you might like, and corn meal. %u00a0Take cauliflower and toss in sauce to coat. Remove from sauce and toss around in cornmeal mixture till fully coated, but try not to hand too much%u00a0so the coating doesn’t come off. Place pieces on a lightly oiled baking sheet and stick into oven. Bake for about 15 minutes, remove and flip pieces. Back into the oven for another 15-20 minutes (depending on you crispy preference) Remove when golden brown (or darker if you like) and%u00a0serve immediately.
Cucumber, celery, and carrots are great accompaniments.. also a little mashed avocado or guacamole is much appreciated.
Note%u2026.Don’t toss the pickled juice! It is a super yummy, full of flavor, liquid gold. You can use it as a straight up salad dressing or add to a homemade dressing. Add juice to soups, casseroles, marinades. Replace some of the liquid in a bread recipe and use the pickled juice. Use it in your favorite cocktail drinks. There is no end to what you can use the juice for.%u00a0
-C
Pickled Jalape%u00f1os
for a half pint jar
Remove stem and seeds*of %u00a0jalape%u00f1os and thinly slice. (I used a mandolin which works really well, but a sharp knife does the trick) Pack Jalape%u00f1os into a clean glass half pint jar and fill with half water/half apple cider vinegar and a teaspoon of salt. Dump %u00a0into a pot %u00a0with a lid, and bring to a boil. Take of heat and let cool for a few minutes. Stick back into jar (leave an inch of head room) Stick in fridge for at least a day. Eat your heart out.
*I like to keep some of the seeds. It adds heat.
Chai, chocolate, and sugar equals%u2026.Bada da da%u2026.. awesome Cookies! And who doesn’t want awesome cookies?
Preheat the oven to 375 and get%u00a0the cookies all dressed up in a cinnamon sugar suit by taking globs of dough and kind of rolling it into ball (perfection is not necessary) Drop dough balls into the cinnamon sugar and toss around to fully coat. Place on cookie sheet and give a good smoosh to flatten the cookie balls out to about 1/2 inch thick. Now into the oven for about 9-11 minutes to bake.%u00a0
Heres to a Happy Hump Day!
-C
Chocolate Chai Snickerdoodles%u00a0
The stuff-
Preheat oven to 375
In a cup, steep tea bag in 1 1/4 cups boiling water. Let tea steep for 10 minutes.
In %u00a0Large bowl, add sugars, oil, vanilla, vinegar and steeped tea and beat on medium speed for about 2 minutes. Add the rest of the ingredients (besides cinnamon and sugar for coating) and beat on low until everything is fully incorporated.%u00a0
%u00a0Add the cinnamon and sugar to a small bowl and mix together. Take globs of dough and roughly formed %u00a0ball then drop into cinnamon sugar and toss to coat. Place coated balls on cooke sheet and smoosh down so cookies are about 1/2 inch thick. Place in oven for about 9-11 minutes or until cookies are just barely cooked through. Remove and let cool on a wire rack.
My suggestion for sharing%u2026.If they want one, make them sing and dance for it!