I have been on a severe citrus kick lately. Oranges, limes, lemons, kumquats. I want it all and have been eating it all. A lot of it all. Espeically the oranges which are just so good right now. We have been going through bags of them faster then ever and I am not mad about it.
Which then brings us to chili. Chili is one of the things that I make on a very regular bases. It%u2019s beans, veggies, tomatoes, and a ton of spices. Easy as can be, most people like it, and I never get sick of it. I mean, how could you get sick of it, it is so good! Anyway. Chili, its great but have you ever added orange to it? Oh man is it amazing. Bright and acidic and sweet. The whole pot of chili just radiates more goodness, more intensity, more, moreness. (I know that doesn%u2019t make sense but you get it.) It%u2019s a whole new level of chili and I don%u2019t if there will ever be a time when I don%u2019t add orange to my chili again. Well at least during citrus season.
But enough about all that, what you really want is to just start making this orange black bean chili so you can eat it. I hear you, so I%u2019ll let you at it.
To the chili!
The stuff. Oranges, black beans, crushed tomatoes, an onion, a couple carrots, a pepper, and jalape%u00f1os. Also lots of cumin, chili powder, ground ginger, garlic powder, and salt and pepper.
Small dice up the pepper, onion, carrots, and jalape%u00f1os. Don%u2019t want it super spicy, don%u2019t add the jalape%u00f1os.
All that stuff gets tossed into a big pot along with all the spices, some salt and pepper, and a little water too. Place on stove to start cooking down the veggies.
Slightly tender and smells amazing.
Now add in the beans, the tomatoes, and the zest and juice of an orange. Mix it all up, set it back on stove and keep on cooking,
Now eat your chili, with extra orange slices to squeeze all over it of course. And maybe you want to serve it with some corn bread? That is entirely up to you, but who would be made about it?
-C
Serves 4-6 people
1 pound cooked black beans drained (about 5 cups or 3 cans)
5 cups crushed tomatoes (or 2 28oz cans)
2 oranges (navel or cara cara work)
2 carrots
1 large onion
1 bell pepper
2 jalapenos (optional)
2 heaping tablespoons cumin
2 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground ginger
salt and pepper
Start by chopping up the veggies. Small dice the carrot, the onion and the pepper. If using jalape%u00f1o, dice that into small little bits too. And remove seeds for less heat or leave them if you like it. Once that is all cut up, dump it all into a large heavy bottom pot along with the cumin, chili powder, garlic and ginger powder, and about a teaspoon or so each of salt and pepper. Add about 1/2 cup water, mix it all up, and place the pot on stove on medium heat and start to cook the veggies and spices until they begin to smell fragrant and are ever so slightly tender, which should take 5-10 minutes.
Now add in the beans, the tomatoes, and the zest and juice of one orange. Mix together and keep cooking on medium heat, partially lidded, for about 45 minutes to an hour, stirring once in a while, until the chili has thicken and tastes good to you.
Once done, season to taste with more salt and pepper and either stir the juice of the second orange into the whole pot or serve with slices of orange to squeeze on top.
Eat. Store any left overs in fridge. Tastes delicious cold too.
These are definitely my favorite shaped cutout cookies I have ever made. I mean seriously, carrot shaped carrot cookies, what could possibly ever be better? Nothing, and that%u2019s truth for you.
Not only are they carrot shaped, they are also carrot flavored. Yup, Carrot shaped, carrot flavored, awesomeness. A little cinnamon added to the cookie for little extra boost of flavor and an orange glaze because it works and orange is good and fresh and springing. All good stuff.
You might be thinking, huh, carrot puree in a cookie, well that doesn%u2019t sound right. But it is, it is right. And you know how I know that these cookies are awesome? Well I packed them up, (2 dozen of them) and took them over to the littles house for an after school treat. When I got there, the two older ones had friends over. I asked them if they wanted a carrot which earned me that look that said %u201care you serious%u201d but them showed them the cookies. Of course the wanted a carrot so I gave them each one. They ate their cookies then proceeded to beat the shit out of the mr. Then they asked for another cookies and beat the shit out of the mr some more. This when on and on for about a 1/2 hour until all the cookies were gone and the mr was crouched in the corner with a broom trying to defend himself against 4 rulely kids who where slashing at him with light sabers and spraying him in he face with kitchen cleaner. It%u2019s because they wanted more cookies. (and yes, the littles are getting crazy). So yeah, the cookies are good. Ass kicking good.
Anyway, a cookie with some goodness mix into it, shaped into a great shape, that will make everyone smile and happy. You could make them by yourself, make them with your friends, make them with some kids, with some old people. They are the perfect cookie to leave out for the easter bunny(do you leave carrots out for the easter bunny?) or to serve up at any easter party, spring party, or any garden party you might be attending. This cookie is pretty much perfect for any and every occasion that required a cookie. Or a carrot because carrots are always welcome.
To the carrots! I mean, the cookies!
The stuff. Flour, baking soda, salt, sugar, vegan butter, carrot puree, cinnamon, an orange, some powdered sugar, and food coloring.
Into a big bowl the sugar, vegan butter, and carrot puree go.
Beat for a minute or two until completely incorporated.
Add in all the rest of the dry stuff and mix by hand until it turns to dough.
This is the dough it turned into.
Gather the dough and wrap it or place in a plastic bag and stick it Into the fridge for a few hours or overnight. The dough NEEDS to chill.
After you let the dough be, remove from fridge, liberally dust counter, and roll out dough about 1/4 inch thick.
And then it%u2019s time to cut the cookies out. I unfortunately do not have a cookie cutter so I improvised and make 2 carrot cutouts from paper and hand cut each cookie. That worked but took forever so I got crafty and used a fat Christmas tree cookie cutter then just did a little trim and pinch to make it into a cookie. (I am a genius for that). Any way works, and you can also do other shapes too, the cookies don%u2019t change taste in different shapes. (but that would be so cool if they did)
Carefully place cut out cookies onto a baking sheet, giving them a little space because they do spread a tiny bit.
And into the oven to bake they go.
Out in 10 minutes looking all carrot like.
Carrots waiting to cool so they can be glazed.
The glaze. Pretty straight forward. Just zest orange into powdered sugar and juice the orange into the sugar and mix.
Divide glaze and dye one orange and one green
And glaze away. I recommend doing it over a rack and baking sheet to minimize mess because they do drip a bit.
Now just you look at that, carrot shaped carrot sugar cookies .What a sight!
And of course, carrots come in bunches. HA
Enjoy some carrots!
-C
makes about 2 and a half dozen (depending on size)
2 1/4 cups all purpose flour plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegan butter
3/4 cup granulated sugar
1/2 cup carrot puree ( see note about how to make puree)
For the glaze
2 to 3 cups powdered sugar
on orange
orange and green food coloring
Note. To make carrot puree, steam a couple carrots until completely soft them blend until smooth.
Place sugar, vegan butter, and carrot puree into a big bowl. Beat with a beater until light and fluffy. Add in the flour, baking soda, salt, and cinnamon and mix by hand until completely incorporated and mixture tunes into dough. Gather dough into a disk and wrap in plastic or place in a plastic bag and refrigerate for at least 2 hours or up to overnight.
Once dough has chilled enough and you are ready to go, preheat the oven to 350.
Place dough on a flour dusted counter and roll out about 1/4 inch thick. Cut out the cookies with a cutter or by hand and place on a baking sheet. Bake cookies for 10-11 minutes or until just starting to turn slightly brown around the edges. Remove from oven and place on a wire rack to cool.
Once cookies are all baked and cooling, make the glaze. Place powered sugar into a big bowl, zest in the orange then add in the juice od half the orange. Mix completely and check consistency. You want it to be slightly running but not liquid, but also not to stiff. Add more juice or more sugar to get it right. Once it is the right consistency, separate into 2 bowls. Dye one green and one orange. Now glaze you cookies. A knife or small spatula works best and yes, the glaze drips a little so do it over a baking sheet, but after about 10 minutes the glaze hardens.
And then you have carrot cookies and all is good. Now go eat a carrot cookie!
Store uneaten cookies in an airtight container for up to 5 days. They can be frozen too.
There is a big difference between thinking about doing something and being motivated enough to actually do it. I have been thinking a lot about doing some baking (among other things, like being a functional human) but I haven’t been feeling all that motivated to actually do it.%u00a0 To my defence we haven’t really been home and food situations have been taking place at sisters or moms house. So yeah, can’t exactly bake a cake, take pictures, and not pull my hear out with 15 people running around the kitchen.. But yesterday I had the afternoon at home to get some shit done and it was the perfect time to open the door,(it wasalmost warm enough to have the door open!!!) put on some tunes, and bake a little something something before we headed over to dinner at my sisters.
Nothing to fancy or overly pretentious, just something that people will eat (especially my mom, she needs all the cake in the word). And a loaf because loafs travel well and sometimes a cake just calls for 90 degree angles. Chocolate because it’s chocolate (everyone likes chocolate) with and orange glaze for a slight pop of brightness and honestly, cause I bought a shit ton of oranges a few weeks back and they need to be used up asap.
A welcome back to the kitchen, simple chocolate loaf cake. And after it was devoured by the family (mom loved it) I thought aboutchanging the name to a “Freak Yeah, Damn Tasty, Super Fantastic, Simple Chocolate Cake”…..%u00a0 but that’s kind of a long name.
The stuff. Got abowl with flour, cocoa powder, salt, baking soda and baking powder, and sugar. Then a cup of what is 1/2 soy milkand 1/2 coffee, some vanilla extract, a little apple cider vinegar, and some oil. That’s cake stuff. The glaze stuff is the powdered sugar, the orange, and another pinch of salt and splash of vanilla.
Super simple. Whisk all the dry together
Then just dump all the wet stuff into the dry and mix it all up until everything is evenly incorporated.
Batter goes into a greased loaf pan and into the oven…….45 minutes later……%u00a0 it’s all cooked and stuff. Ttake it out and let it cool.
While the cake is cooling, make that glaze. Powdered sugar, orange zest, a pinch of salt and a splash of vanilla go into a bowl. Whisk together with just enough orange juice to make it all come together and is all glaze like.
When the cake is completely cooled, drizzle (dump) glaze all over cake. And really, make sure the cake is cooled or else the cake will just absorb the glaze.
Drip drip drip…. Next time I will remember to do this over a plate or something, there is sugary glaze everywhere.
And now the loaf cake is done, ready for eating.
Have a great day, get motivated and start planning for the WEEKEND! (Cake should be included in those plans)
-C
Makes one loaf cake
1 1/2 cups flour
1/3 cup cocoa powder
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cups sugar
1/3 cup oil (any oil but if you use coconut, make sure it’s melted)
1/2 soy milk
1/2 cup brewed coffee
1 tablespoon apple cider vinegar
1 teaspoon vanilla
the glaze
an orange (about a tablespoon of fresh zest and 1/2 the juice of half of the orange)
3/4 cup powdered sugar
pinch of salt
splash of vanilla
Preheat oven to 350
In a large bowl, mix together the flour, cocoa powder, sugar, salt, baking soda and powder. Dump in the rest of the ingredients and mix until evenly incorporated. Pour batter into a greased a 9x5loaf pan then stick into the oven. Bake for about 45 minutes or until a tester comes out clean
To make the glaze, mix the sugar, a tiny pinch of salt and the zest of the orange together. Add in a splash of vanilla and slowly add in orange juice until the glaze is the consistency that you want.(not to thick or to thin)
Once cake has completely cooled, drizzle the glaze all over the cake.
Now you can grab a knife, cut a slice,and call it a day.
My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really,%u00a0 I think I kinda don’t care.%u00a0 So pink my things will be.
Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven’t in a long long time.%u00a0 I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don’t you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!
%u00a0And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying.%u00a0 As long as you don’t hate beets (how could you) then you will love it.
Now you get those beets!
The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange… not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)
Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)
And grab the beet and a shallow dish and grate it all up.
Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.
And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.
Everything all ready to go.. Any extras are added to bowls.
Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)
Isn’t that just something. Beets are so pretty,, but more importantly, so freaking tasty good.
Enjoy Today!
-C
makes enough for 2 people as a side
1 large beet or 2 smaller beets
1 orange (I used blood orange but any orange would be good)
handful of hazelnuts (either already roasted or raw that need to be roasted)
apple cider vinegar
salt and pepper
Optional – quinoa (any grain would work) and or greens
If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don’t like the skins, place nuts in a clean towel and rub the skins right off.
Wash beet(s) and grate into a swallow bowl. I don’t peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)
When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.
Grab a fork and eat.
There is a joke about Vermonters, that all we talk about is the weather. Well, it’s kind of true. But to our defense, we get a lot of weather, and it’s always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but%u00a0honestly, I am getting a little sick, both physically and mentally from all of these %u00a0super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning) %u00a0and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can’t %u00a0stay outside for too long or else I will probably die. The dog %u00a0is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold%u2026..he is officially cold)
%u00a0And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining
Because %u00a0I do really love the winter and all the pretty snow!!!!
But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot%u2026 oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing.%u00a0
So whether %u00a0you are feeling a little mah, or just a little hungry.%u2026this soup is where it’s at!
Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don’t have the cauliflower and or a beet, just use %u00a0ares pepper or another 2 carrots.. no biggy.%u00a0
Then we have the fresh ginger ( you can use powdered) turmeric and garlic. %u00a0All the good healthy spicy and yummy stuff.%u00a0
I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose%u2026 yeah, let’s go with that. %u00a0Chop the garlic and he ginger into %u00a0 %u00a0chunksAnd toss into the pot to warm and activate. Just a little toasty toast.%u00a0
And the veggies are roasted and tender and smell so good. %u00a0It took a lot of will power to not eat the whole pan right there.
I added the roasted veggies and 3 cups water straight into my pot %u00a0with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.
Pretty much all blended together%u2026.(I left a few big chunks in there to snack on while I was waiting to eat serve%u2026I was really hungry) and let to simmer for a little longer…
And now ladle into a bowl and get ready for a fantastic finish%u2026 drizzle a spoonful of raw honey into soup%u2026%u2026.so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that’s why we wait.%u00a0Then %u00a0I sprinkle some chopped kale and chives. (do it if you want, but not necessary)
Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.
And lets hope for some warm (above 0!!) weather!
-C
Turmeric Ginger%u00a0Carrot Soup
Ingredients
5 large carrots
1 small onion
1 small beet*
quarter head cabbage ( or a cup of frozen)*
2-3 teaspoons %u00a0turmeric%u00a0
2-3 tablespoons fresh %u00a0ginger (1/2 teaspoon if using powdered)
4-6 cloves garlic
salt pepper
raw honey (omit if vegan)
* If you don’t have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots.%u00a0
Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt. %u00a0Stick in oven at 425 for about 30 minutes or until all veggies are fork tender.%u00a0
In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to%u00a0%u00a0simmer and let cook for an addition 10 minutes.%u00a0
When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)
Mustard and carrots. %u00a0It’s that simple.
Yup, I eat this at least once a day. It’s that good (and easy). %u00a0Now I must admit that I don’t usually have such pretty carrots (The mister gave me this rainbow of carrots for my birthday) and I usually don’t chop the carrots oh so nicely or have a little vessel of mustard, but I figured for the sake of a picture, you would rather see this then a picture of me standing with the fridge open, chomping on a huge unpeeled carrot, squirting mustard directly in my mouth. (that’s how I usually eat most of my snacks)
Today I kept it simple with plain yellow mustard, %u00a0but I sometimes spice it up with horseradish or jalapeno mustard. Or once in a while I’ll do mustard and sprinkle on (or in my mouth) some nutritional yeast, garlic powder or even red pepper flakes for a little kick. The possibilities of mustard on carrots it endless.
You might be saying to yourself that this is crazy, but really, is it any weirder then some of the things that you eat that others find kind of strange? So maybe just try it. %u00a0I promise, you won’t be disappointed.
Happy Monday!
-C
%u00a0 %u00a0 I have been meaning do a post on seltzer and syrups for a while now and this one is perfect%u2026 Everyone around me has been getting sick and I am trying my hardest to not get anything.%u00a0
Citrus and ginger%u2026. Two of my favorite things, combined into one super refreshing, light and crisp, thirst quenching drink. Tasty and packed full of vitamin C from the citrus and blood warming, tummy healing ginger. Its kind of%u00a0a feel better elixir, a good for you drink, a sparkler pop. %u00a0A drink everyone can get into %u00a0 %u00a0 %u00a0 (the mister even liked it), And it has no added sugars or nasty coloring, it can’t get much better.
Feeling Happy, feeling crappy, or just plain feeling, this drink is a good for it all.
%u00a0
I made the ginger date simple syrup ahead of time.. All I did what chop 2 1/2 tablespoons fresh ginger and %u00a0about 3 tablespoons pitted dates and added to a pot with a cup of water. Simmered the stuff until the dates were mostly dissolved, about 15 minutes, took off the %u00a0heat and pureed it. I let it steep for another 5 minutes and strained%u2026.no biggy. %u00a0 This is a milder sweet simple syrup. If you like sweeter add more dates or even add a bit of honey%u2026 Do what tastes the best to you.
Juice the lime and blood orange%u2026..so much pretty!
I ended up with about 12 tablespoons of juice from a the lime and the orange.. If you need or want to, juice an additional orange and lime.%u00a0
Add 2-3 tablespoons of the fresh juice per 12oz glass and add about 2-3 tablespoons of the ginger date syrup%u2026(adjust amounts to you taste) Top off with cold plain seltzer water and maybe an ice-cube or two. ( I would have if I had thought to make ice)
So lovely%u2026. so nice.%u00a0I really got into these flavors. This drink has the ability to make you feel warm and cozy while being cold and fresh. It makes me happy.
Double thumbs up here!
Stay un-sick!
-C
Blood Orange Ginger Lime Sparkler Pop
Ingredients
2 1/2 tablespoons fresh chopped ginger
3 tablespoons chopped dates (more if you want sweeter)
1 cup water
1 lime
1 blood orange
Plain Seltzer water
Ice (optional)
For the ginger date syrup
In a small pot on low heat, add chopped dates and ginger to a cup of water. Simmer until dates %u00a0have mostly dissolved, about 15 minutes. remove from heat and puree with either %u00a0a blender to a hand emulsifier. Let steep for another 5 minutes and strain, reserving the pulp (add it to soup or salad dressing). Let completely cool.
To assemble drink, juice blood orange, and lime. Add about 3 tablespoons of the ginger syrup and 2-3 tablespoons of the citrus juice per 12 0z cup. Top with plain seltzer water, give it a light swirl with a spoon or straw and add ice cube if you want. Now have at it!
%u00a0 Whenever me and the mister get invited / show up for dinner at someone’s house, I like to bring at least one thing to contribute to the meal. First, because I am nice like that. Secondly, because I get to make food for other people besides Nick and get new feedback on recipes. (Sometimes I think he tells me things taste amazing when they might not) And thirdly, its nice to mess up someone else’s kitchen besides my own. So last night we went to my sisters and %u00a0I made a salad. %u00a0A very easy and virtually mess free salad%u2026%u2026.I still made a mess (I cleaned it up myself!)
%u00a0The salad I made was a light, crisp, and citrusy%u00a0thing of beauty. Not exactly what one would think to eat on a freezing my face off cold day, but hey, you can’t help what the body craves. Plus, if you %u00a0make it for. lets say, a sister that is making french fries and hamburgers for dinner..then a light and citusy salad is just what you need. Feedback from the mouths that ate it%u2026.Fanstastic combo! Best Salad ever! Never going to eat anything else! Ok, not so dramatic, but this was a winner. And for real,%u00a0this salad takes about five seconds to compile and all the ingredients are really accessible right now so really, why not?%u00a0
%u00a0%u00a0
%u00a0Nice crisp %u00a0kale. Thinly slices red onion for a nice bite. Orange for that sweet citrusy%u00a0and juicy smack and avocado to add a perfect creamy finish. Lime to make it perfect.%u00a0%u00a0Start with the%u00a0%u00a0base layer of kale%u2026 then first goes the sliced onion. (Make sure it’s thinly sliced or else it will be to overpowering)%u00a0%u00a0Add thinly sliced oranges%u2026oh boy, your half way there!!!
Top with thinly sliced avocado, a sprinkle of salt and drizzle with lime juice. I also served with an extra wedge of lime, there is never too much lime.
Now you can stand back, take a picture, send to all your friends and make them jealous of you fantastically pretty and oh so delicious salad. They will ask, “What is that amazing looking dish you are eating?” Your response will be..”Check out the blog..the lovely crazy%u2026and make it yourself! ” (yes, I am shamelessly plugging myself here)%u00a0
Anyway, enjoy the day and try to keep warm!
-C
Citrus Avocado Salad (Makes 2)
Ingredients
A few good handfuls of kale leaves
1 orange
1 avocado
1 lime
1/2 a red onion
Remove tough stems from kale and chop leaves into small month sized pieces. Thinly slice %u00a0onion, peel and thinly slice orange and cut avocado into%u2026yup you got it, thin slices.%u00a0
Kale into bowls, top with %u00a0onion, orange and avocado. Top with the juice of half a lime%u2026Add a sprinkle of salt.%u00a0
THE LOVELY CRAZY
January 28, 2020 by maximios • Blog
I have been on a severe citrus kick lately. Oranges, limes, lemons, kumquats. I want it all and have been eating it all. A lot of it all. Espeically the oranges which are just so good right now. We have been going through bags of them faster then ever and I am not mad about it.
Which then brings us to chili. Chili is one of the things that I make on a very regular bases. It%u2019s beans, veggies, tomatoes, and a ton of spices. Easy as can be, most people like it, and I never get sick of it. I mean, how could you get sick of it, it is so good! Anyway. Chili, its great but have you ever added orange to it? Oh man is it amazing. Bright and acidic and sweet. The whole pot of chili just radiates more goodness, more intensity, more, moreness. (I know that doesn%u2019t make sense but you get it.) It%u2019s a whole new level of chili and I don%u2019t if there will ever be a time when I don%u2019t add orange to my chili again. Well at least during citrus season.
But enough about all that, what you really want is to just start making this orange black bean chili so you can eat it. I hear you, so I%u2019ll let you at it.
To the chili!
The stuff. Oranges, black beans, crushed tomatoes, an onion, a couple carrots, a pepper, and jalape%u00f1os. Also lots of cumin, chili powder, ground ginger, garlic powder, and salt and pepper.
Small dice up the pepper, onion, carrots, and jalape%u00f1os. Don%u2019t want it super spicy, don%u2019t add the jalape%u00f1os.
All that stuff gets tossed into a big pot along with all the spices, some salt and pepper, and a little water too. Place on stove to start cooking down the veggies.
Slightly tender and smells amazing.
Now add in the beans, the tomatoes, and the zest and juice of an orange. Mix it all up, set it back on stove and keep on cooking,
Now eat your chili, with extra orange slices to squeeze all over it of course. And maybe you want to serve it with some corn bread? That is entirely up to you, but who would be made about it?
-C
Serves 4-6 people
1 pound cooked black beans drained (about 5 cups or 3 cans)
5 cups crushed tomatoes (or 2 28oz cans)
2 oranges (navel or cara cara work)
2 carrots
1 large onion
1 bell pepper
2 jalapenos (optional)
2 heaping tablespoons cumin
2 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground ginger
salt and pepper
Start by chopping up the veggies. Small dice the carrot, the onion and the pepper. If using jalape%u00f1o, dice that into small little bits too. And remove seeds for less heat or leave them if you like it. Once that is all cut up, dump it all into a large heavy bottom pot along with the cumin, chili powder, garlic and ginger powder, and about a teaspoon or so each of salt and pepper. Add about 1/2 cup water, mix it all up, and place the pot on stove on medium heat and start to cook the veggies and spices until they begin to smell fragrant and are ever so slightly tender, which should take 5-10 minutes.
Now add in the beans, the tomatoes, and the zest and juice of one orange. Mix together and keep cooking on medium heat, partially lidded, for about 45 minutes to an hour, stirring once in a while, until the chili has thicken and tastes good to you.
Once done, season to taste with more salt and pepper and either stir the juice of the second orange into the whole pot or serve with slices of orange to squeeze on top.
Eat. Store any left overs in fridge. Tastes delicious cold too.
These are definitely my favorite shaped cutout cookies I have ever made. I mean seriously, carrot shaped carrot cookies, what could possibly ever be better? Nothing, and that%u2019s truth for you.
Not only are they carrot shaped, they are also carrot flavored. Yup, Carrot shaped, carrot flavored, awesomeness. A little cinnamon added to the cookie for little extra boost of flavor and an orange glaze because it works and orange is good and fresh and springing. All good stuff.
You might be thinking, huh, carrot puree in a cookie, well that doesn%u2019t sound right. But it is, it is right. And you know how I know that these cookies are awesome? Well I packed them up, (2 dozen of them) and took them over to the littles house for an after school treat. When I got there, the two older ones had friends over. I asked them if they wanted a carrot which earned me that look that said %u201care you serious%u201d but them showed them the cookies. Of course the wanted a carrot so I gave them each one. They ate their cookies then proceeded to beat the shit out of the mr. Then they asked for another cookies and beat the shit out of the mr some more. This when on and on for about a 1/2 hour until all the cookies were gone and the mr was crouched in the corner with a broom trying to defend himself against 4 rulely kids who where slashing at him with light sabers and spraying him in he face with kitchen cleaner. It%u2019s because they wanted more cookies. (and yes, the littles are getting crazy). So yeah, the cookies are good. Ass kicking good.
Anyway, a cookie with some goodness mix into it, shaped into a great shape, that will make everyone smile and happy. You could make them by yourself, make them with your friends, make them with some kids, with some old people. They are the perfect cookie to leave out for the easter bunny(do you leave carrots out for the easter bunny?) or to serve up at any easter party, spring party, or any garden party you might be attending. This cookie is pretty much perfect for any and every occasion that required a cookie. Or a carrot because carrots are always welcome.
To the carrots! I mean, the cookies!
The stuff. Flour, baking soda, salt, sugar, vegan butter, carrot puree, cinnamon, an orange, some powdered sugar, and food coloring.
Into a big bowl the sugar, vegan butter, and carrot puree go.
Beat for a minute or two until completely incorporated.
Add in all the rest of the dry stuff and mix by hand until it turns to dough.
This is the dough it turned into.
Gather the dough and wrap it or place in a plastic bag and stick it Into the fridge for a few hours or overnight. The dough NEEDS to chill.
After you let the dough be, remove from fridge, liberally dust counter, and roll out dough about 1/4 inch thick.
And then it%u2019s time to cut the cookies out. I unfortunately do not have a cookie cutter so I improvised and make 2 carrot cutouts from paper and hand cut each cookie. That worked but took forever so I got crafty and used a fat Christmas tree cookie cutter then just did a little trim and pinch to make it into a cookie. (I am a genius for that). Any way works, and you can also do other shapes too, the cookies don%u2019t change taste in different shapes. (but that would be so cool if they did)
Carefully place cut out cookies onto a baking sheet, giving them a little space because they do spread a tiny bit.
And into the oven to bake they go.
Out in 10 minutes looking all carrot like.
Carrots waiting to cool so they can be glazed.
The glaze. Pretty straight forward. Just zest orange into powdered sugar and juice the orange into the sugar and mix.
Divide glaze and dye one orange and one green
And glaze away. I recommend doing it over a rack and baking sheet to minimize mess because they do drip a bit.
Now just you look at that, carrot shaped carrot sugar cookies .What a sight!
And of course, carrots come in bunches. HA
Enjoy some carrots!
-C
makes about 2 and a half dozen (depending on size)
2 1/4 cups all purpose flour plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegan butter
3/4 cup granulated sugar
1/2 cup carrot puree ( see note about how to make puree)
For the glaze
2 to 3 cups powdered sugar
on orange
orange and green food coloring
Note. To make carrot puree, steam a couple carrots until completely soft them blend until smooth.
Place sugar, vegan butter, and carrot puree into a big bowl. Beat with a beater until light and fluffy. Add in the flour, baking soda, salt, and cinnamon and mix by hand until completely incorporated and mixture tunes into dough. Gather dough into a disk and wrap in plastic or place in a plastic bag and refrigerate for at least 2 hours or up to overnight.
Once dough has chilled enough and you are ready to go, preheat the oven to 350.
Place dough on a flour dusted counter and roll out about 1/4 inch thick. Cut out the cookies with a cutter or by hand and place on a baking sheet. Bake cookies for 10-11 minutes or until just starting to turn slightly brown around the edges. Remove from oven and place on a wire rack to cool.
Once cookies are all baked and cooling, make the glaze. Place powered sugar into a big bowl, zest in the orange then add in the juice od half the orange. Mix completely and check consistency. You want it to be slightly running but not liquid, but also not to stiff. Add more juice or more sugar to get it right. Once it is the right consistency, separate into 2 bowls. Dye one green and one orange. Now glaze you cookies. A knife or small spatula works best and yes, the glaze drips a little so do it over a baking sheet, but after about 10 minutes the glaze hardens.
And then you have carrot cookies and all is good. Now go eat a carrot cookie!
Store uneaten cookies in an airtight container for up to 5 days. They can be frozen too.
There is a big difference between thinking about doing something and being motivated enough to actually do it. I have been thinking a lot about doing some baking (among other things, like being a functional human) but I haven’t been feeling all that motivated to actually do it.%u00a0 To my defence we haven’t really been home and food situations have been taking place at sisters or moms house. So yeah, can’t exactly bake a cake, take pictures, and not pull my hear out with 15 people running around the kitchen.. But yesterday I had the afternoon at home to get some shit done and it was the perfect time to open the door,(it wasalmost warm enough to have the door open!!!) put on some tunes, and bake a little something something before we headed over to dinner at my sisters.
Nothing to fancy or overly pretentious, just something that people will eat (especially my mom, she needs all the cake in the word). And a loaf because loafs travel well and sometimes a cake just calls for 90 degree angles. Chocolate because it’s chocolate (everyone likes chocolate) with and orange glaze for a slight pop of brightness and honestly, cause I bought a shit ton of oranges a few weeks back and they need to be used up asap.
A welcome back to the kitchen, simple chocolate loaf cake. And after it was devoured by the family (mom loved it) I thought aboutchanging the name to a “Freak Yeah, Damn Tasty, Super Fantastic, Simple Chocolate Cake”…..%u00a0 but that’s kind of a long name.
The stuff. Got abowl with flour, cocoa powder, salt, baking soda and baking powder, and sugar. Then a cup of what is 1/2 soy milkand 1/2 coffee, some vanilla extract, a little apple cider vinegar, and some oil. That’s cake stuff. The glaze stuff is the powdered sugar, the orange, and another pinch of salt and splash of vanilla.
Super simple. Whisk all the dry together
Then just dump all the wet stuff into the dry and mix it all up until everything is evenly incorporated.
Batter goes into a greased loaf pan and into the oven…….45 minutes later……%u00a0 it’s all cooked and stuff. Ttake it out and let it cool.
While the cake is cooling, make that glaze. Powdered sugar, orange zest, a pinch of salt and a splash of vanilla go into a bowl. Whisk together with just enough orange juice to make it all come together and is all glaze like.
When the cake is completely cooled, drizzle (dump) glaze all over cake. And really, make sure the cake is cooled or else the cake will just absorb the glaze.
Drip drip drip…. Next time I will remember to do this over a plate or something, there is sugary glaze everywhere.
And now the loaf cake is done, ready for eating.
Have a great day, get motivated and start planning for the WEEKEND! (Cake should be included in those plans)
-C
Makes one loaf cake
the glaze
Preheat oven to 350
In a large bowl, mix together the flour, cocoa powder, sugar, salt, baking soda and powder. Dump in the rest of the ingredients and mix until evenly incorporated. Pour batter into a greased a 9x5loaf pan then stick into the oven. Bake for about 45 minutes or until a tester comes out clean
To make the glaze, mix the sugar, a tiny pinch of salt and the zest of the orange together. Add in a splash of vanilla and slowly add in orange juice until the glaze is the consistency that you want.(not to thick or to thin)
Once cake has completely cooled, drizzle the glaze all over the cake.
Now you can grab a knife, cut a slice,and call it a day.
My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really,%u00a0 I think I kinda don’t care.%u00a0 So pink my things will be.
Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven’t in a long long time.%u00a0 I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don’t you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!
%u00a0And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying.%u00a0 As long as you don’t hate beets (how could you) then you will love it.
Now you get those beets!
The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange… not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)
Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)
And grab the beet and a shallow dish and grate it all up.
Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.
And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.
Everything all ready to go.. Any extras are added to bowls.
Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)
Isn’t that just something. Beets are so pretty,, but more importantly, so freaking tasty good.
Enjoy Today!
-C
makes enough for 2 people as a side
If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don’t like the skins, place nuts in a clean towel and rub the skins right off.
Wash beet(s) and grate into a swallow bowl. I don’t peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)
When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.
Grab a fork and eat.
%u00a0And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining
Because %u00a0I do really love the winter and all the pretty snow!!!!
But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot%u2026 oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing.%u00a0
So whether %u00a0you are feeling a little mah, or just a little hungry.%u2026this soup is where it’s at!
Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don’t have the cauliflower and or a beet, just use %u00a0ares pepper or another 2 carrots.. no biggy.%u00a0
Then we have the fresh ginger ( you can use powdered) turmeric and garlic. %u00a0All the good healthy spicy and yummy stuff.%u00a0
And now ladle into a bowl and get ready for a fantastic finish%u2026 drizzle a spoonful of raw honey into soup%u2026%u2026.so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that’s why we wait.%u00a0Then %u00a0I sprinkle some chopped kale and chives. (do it if you want, but not necessary)
Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.
And lets hope for some warm (above 0!!) weather!
-C
Turmeric Ginger%u00a0Carrot Soup
Ingredients
* If you don’t have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots.%u00a0
Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt. %u00a0Stick in oven at 425 for about 30 minutes or until all veggies are fork tender.%u00a0
In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to%u00a0%u00a0simmer and let cook for an addition 10 minutes.%u00a0
When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)
Yup, I eat this at least once a day. It’s that good (and easy). %u00a0Now I must admit that I don’t usually have such pretty carrots (The mister gave me this rainbow of carrots for my birthday) and I usually don’t chop the carrots oh so nicely or have a little vessel of mustard, but I figured for the sake of a picture, you would rather see this then a picture of me standing with the fridge open, chomping on a huge unpeeled carrot, squirting mustard directly in my mouth. (that’s how I usually eat most of my snacks)
Today I kept it simple with plain yellow mustard, %u00a0but I sometimes spice it up with horseradish or jalapeno mustard. Or once in a while I’ll do mustard and sprinkle on (or in my mouth) some nutritional yeast, garlic powder or even red pepper flakes for a little kick. The possibilities of mustard on carrots it endless.
You might be saying to yourself that this is crazy, but really, is it any weirder then some of the things that you eat that others find kind of strange? So maybe just try it. %u00a0I promise, you won’t be disappointed.
Happy Monday!
-C
Citrus and ginger%u2026. Two of my favorite things, combined into one super refreshing, light and crisp, thirst quenching drink. Tasty and packed full of vitamin C from the citrus and blood warming, tummy healing ginger. Its kind of%u00a0a feel better elixir, a good for you drink, a sparkler pop. %u00a0A drink everyone can get into %u00a0 %u00a0 %u00a0 (the mister even liked it), And it has no added sugars or nasty coloring, it can’t get much better.
Feeling Happy, feeling crappy, or just plain feeling, this drink is a good for it all.
%u00a0
I made the ginger date simple syrup ahead of time.. All I did what chop 2 1/2 tablespoons fresh ginger and %u00a0about 3 tablespoons pitted dates and added to a pot with a cup of water. Simmered the stuff until the dates were mostly dissolved, about 15 minutes, took off the %u00a0heat and pureed it. I let it steep for another 5 minutes and strained%u2026.no biggy. %u00a0 This is a milder sweet simple syrup. If you like sweeter add more dates or even add a bit of honey%u2026 Do what tastes the best to you.
Juice the lime and blood orange%u2026..so much pretty!
I ended up with about 12 tablespoons of juice from a the lime and the orange.. If you need or want to, juice an additional orange and lime.%u00a0
Add 2-3 tablespoons of the fresh juice per 12oz glass and add about 2-3 tablespoons of the ginger date syrup%u2026(adjust amounts to you taste) Top off with cold plain seltzer water and maybe an ice-cube or two. ( I would have if I had thought to make ice)
Double thumbs up here!
Stay un-sick!
-C
Blood Orange Ginger Lime Sparkler Pop
Ingredients
For the ginger date syrup
In a small pot on low heat, add chopped dates and ginger to a cup of water. Simmer until dates %u00a0have mostly dissolved, about 15 minutes. remove from heat and puree with either %u00a0a blender to a hand emulsifier. Let steep for another 5 minutes and strain, reserving the pulp (add it to soup or salad dressing). Let completely cool.
To assemble drink, juice blood orange, and lime. Add about 3 tablespoons of the ginger syrup and 2-3 tablespoons of the citrus juice per 12 0z cup. Top with plain seltzer water, give it a light swirl with a spoon or straw and add ice cube if you want. Now have at it!
%u00a0
Whenever me and the mister get invited / show up for dinner at someone’s house, I like to bring at least one thing to contribute to the meal. First, because I am nice like that. Secondly, because I get to make food for other people besides Nick and get new feedback on recipes. (Sometimes I think he tells me things taste amazing when they might not) And thirdly, its nice to mess up someone else’s kitchen besides my own. So last night we went to my sisters and %u00a0I made a salad. %u00a0A very easy and virtually mess free salad%u2026%u2026.I still made a mess (I cleaned it up myself!)
%u00a0The salad I made was a light, crisp, and citrusy%u00a0thing of beauty. Not exactly what one would think to eat on a freezing my face off cold day, but hey, you can’t help what the body craves. Plus, if you %u00a0make it for. lets say, a sister that is making french fries and hamburgers for dinner..then a light and citusy salad is just what you need. Feedback from the mouths that ate it%u2026.Fanstastic combo! Best Salad ever! Never going to eat anything else! Ok, not so dramatic, but this was a winner. And for real,%u00a0this salad takes about five seconds to compile and all the ingredients are really accessible right now so really, why not?%u00a0
%u00a0Nice crisp %u00a0kale. Thinly slices red onion for a nice bite. Orange for that sweet citrusy%u00a0and juicy smack and avocado to add a perfect creamy finish. Lime to make it perfect.%u00a0
%u00a0Start with the%u00a0%u00a0base layer of kale%u2026 then first goes the sliced onion. (Make sure it’s thinly sliced or else it will be to overpowering)
%u00a0%u00a0Add thinly sliced oranges%u2026oh boy, your half way there!!!
Now you can stand back, take a picture, send to all your friends and make them jealous of you fantastically pretty and oh so delicious salad. They will ask, “What is that amazing looking dish you are eating?” Your response will be..”Check out the blog..the lovely crazy%u2026and make it yourself! ” (yes, I am shamelessly plugging myself here)%u00a0
Anyway, enjoy the day and try to keep warm!
-C
Citrus Avocado Salad (Makes 2)
Ingredients
Remove tough stems from kale and chop leaves into small month sized pieces. Thinly slice %u00a0onion, peel and thinly slice orange and cut avocado into%u2026yup you got it, thin slices.%u00a0
Kale into bowls, top with %u00a0onion, orange and avocado. Top with the juice of half a lime%u2026Add a sprinkle of salt.%u00a0