cleverchickadee


Football Season Recipes V1: Jalapeño Poppers by quornflour

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or Leinie’s (I prefer Summer Shandy or Honey Weiss)
  • Canola oil (for deep frying)

First up, slice the jalapeños in half the long way and scoop out the seeds, fill the halves with the cheese.

In a bowl mix the rest of the ingredients (except the oil), the batter should be similar to cake or pancake batter thickness, add more flour if you need it thicker, or more liquid to make it thinner.

Coat the stuffed jalapeños completely in the batter and then fry until golden. Serve them up with your favorite other snacks.

Your guests may not even realize the cheese is non-dairy, so unless they care, there is no sense to tell them.



Cracker Please: a recipe by quornflour

#vegan #foodporn #recipe @punkrawklabs #food

I like crackers, a little crunch for a snack, but I always feel a little ridiculous for spending good money on fancy crackers.

I had picked up some cashew cheese from Punk Rawk Labs and forgot to get crackers and decided it was time to figure out how to make them myself.

When searching for recipes, I had a problem finding exactly what I wanted, so I took what I learned and headed to the kitchen to, as I love doing in the kitchen… wing it.

One of the things I learned was that uneven shaped crackers which always seem to be a bit fancy are called rustic. Who knew?

Anyway, here is what you need to make really delicious Rustic Sesame Crackers.

  • 1 cup white flour (you also want a little more for rolling the crackers)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoons sesame seeds
  • ½ cup warm water
  • 1/3 cup toasted sesame oil

For topping the crackers before baking you will also need about 2 tablespoons of toasted sesame oil, 2 tablespoons sesame seeds and coarse kosher salt.

  1. Heat your oven to 425◦
  2. In a bowl mix your dry ingredients together so that the salt and baking powder is well mixed in
  3. Add the water and oil and mix into a dough
  4. Set aside covered in a cloth napkin or dish towel for about 5 minutes
  5. Separate into about 4 pieces
  6. Roll each piece thinly and cut using a pizza cutter into pieces about tortilla chip size. Shape can be rough because they are rustic after all.
  7. Place on a cookie sheet lined with parchment paper and brush with oil and sprinkle with salt and sesame seeds
  8. Bake for 7-9 minutes, until they are golden brown
  9. Remove from the cookie sheet and cool on a rack
  10. Serve when you need crackers or store in an air tight container

I like to serve them with Punk Rawk Labs Cashew Cheese, the combo makes a perfect snack, they also hold up well to guacamole and salsa.

Now, if you aren’t really into sesame, or get bored with one type of cracker, here are a few delicious alterations that are just as delicious:

  1. Swap out sesame seeds for fresh rosemary and the sesame oil for olive oil
  2. Swap out the seeds with roasted garlic and the oil for garlic infused olive oil
  3. Swap the seeds for 1 tablespoon of finely chopped basil add a tablespoon of parmesan cheese and for the oil use garlic infused olive oil

I could go on and on, but I won’t, I would love to know about other combinations that everyone uses.

 

 



Recipe: Yogurt Cheese by quornflour

Recipe: Yogurt Cheese.

Years ago I was at a friend’s house and looked in her fridge and discovered something strange. When I asked her what it was she said that she was making yogurt cheese. It was something that her grandmother had taught her how to make.

I had not really thought of it until recently, when this website (bzzagent) I am a member of asked me to review and give feedback on FAGE Greek yogurt. Since I was getting three 17.6oz containers of yogurt I figured this was the perfect situation.

You are going to need:

1 ½ teaspoons dry dill

1 teaspoon freeze dried garlic

¼ teaspoon salt

The zest of one lemon

2 cups of Greek yogurt

The non-food items you need are:

32oz wide mouth canning jar with lid

12oz wide mouth canning jar (you can use the same lid as above since you only need one at a time)

Cheese cloth 1’x3′

A rubber band

A small mixing bowl and a spoon

In the bowl combine the ingredients and mix in thoroughly. If you are impatient you can stop there and use the mix as a delicious dill dip for veggies or chips or on salmon.

Take the cheese cloth fold it into a 1’x1′ square and set it in the 32oz jar so it hangs about halfway down the jar and secure it below the jar threading with the rubber band.

Spoon the yogurt mixture into the cheese cloth net. Be sure not to press it in too hard so that it doesn’t press the mixture out.

Secure the lid and let the mixture refrigerate overnight.

When it is ready it will have lost about a half cup of liquid. Carefully remove the cheese cloth net, remove the yogurt cheese from the net and place it into the smaller jar.

Serve on crackers, toast, or bagels with lox or whatever you think is delicious.

Enjoy!



Trial file: Veggie Pie by texaskillet

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So occasionally as you know, I receive recipes in my organics box.  It is important for me to keep most of these, unless they are truly disgusting, and try them out when I have the energy.  This one was really really delish so I thought I would pass it on.

Filling:

4 tbsp oil

1 onion (white, yellow, whatever)

1/2 lb baby bella’s or crimini mushrooms sliced

1 cup of white wine

2 sweet potatoes (or yams)

3 medium carrots chopped up

2 tbsp sage, chopped

3 cloves garlic, minced

1 cup vegetarian broth

salt and pepper

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Image

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Topping:

4 medium yukon gold potatoes, chopped

1 head celery root, peeled and chopped

1 head of cauliflower, chopped

1/4 cup butter

1/2 cup heavy cream

1/2 cup cheddar cheese, grated

1/2 cup Parmigiano Reggiano, grated

In a large frying pan, heat half of oil over medium high heat.  Saute onions until translucent, about 2-3 minutes, add mushrooms and cook until soft, about 3-4 minutes.  Deglaze with white wine and simmer until wine is almost completely absorbed.  Transfer to bowl.

Heat remaining oil in pan and fry potatoes and carrots until just tender, about 10-12 minutes.  Add sage and garlic and saute for another minute or two then add broth.  Simmer until liquid is reduced by half.  Salt and pepper to taste and then combine with onions and mushrooms.   Set aside.

For topping, steam first three ingredients until easily mashed with a fork, roughly 15-20 minutes.  Mix well with butter and heavy cream, but still chunky.  Fold in Cheddar.

Assemble filling in layers in a 9×9 inch baking dish.  Top with mashed veggies.  Add grated Parmigiano cheese and bake for 20 minutes, or until sides are bubbly and heated through.WP_20121227_008WP_20121227_010

Happy Eating and leftovers most likely for a day or two!  YAY!



Cheesy Gooey Creamy Tomato Noodles by quornflour

I got home and was doing stuff and it kept getting later and I was hungry and Sara was on the verge of whining. So I needed to make dinner.

I had noodles and tomato sauce and mozzarella cheese, then I realized I still has some cottage cheese, so I decided to try something new.

Ok this is pretty simple and when you look at it you might think, “No way is that going to be that good.” I assure you, yes it will be.

Here is what you need:

  • 24 oz tomato sauce
  • 4 cups of cooked noodles
  • ¼ cup grated parmesan cheese
  • 1 cup grated or thinly sliced fresh mozzarella cheese
  • 1 tablespoon freeze dried red onion
  • 1 tablespoon freeze dried green onion
  • 1 teaspoon freeze dried garlic
  • 1 tablespoon of “Italian spices”
  • 12 oz cottage cheese

Get yourself a large loaf pan and get to work:

  1. Heat your oven to 400
  2. In a bowl mix the cottage cheese, parmesan cheese, onions, green onions, garlic and Italian spices together
  3. Put half of the tomato sauce at the bottom of your loaf pan
  4. Put the cheese mix on top of the tomato sauce and spread it out
  5. Top with half of the mozzarella cheese
  6. Add the noodles
  7. Top with the rest of the sauce
  8. Top that with the rest of the mozzarella
  9. Put it in the oven and bake until the cheese on top starts to get golden and crispy

Serve it warm. Scoop it from all the way down at the bottom. The cheese will mix with the tomato sauce and seriously yum.

Now if you want to keep it low fat, then use low-fat cottage cheese and part skim mozzarella… seriously, good stuff.



Gluten Free Lasagna by quornflour

The other day at work, I was sitting in a meeting and discovered this ridiculous Windows Phone app called Pocket Unicorn. It said that a unicorns favorite food is a lasagna sandwich. My friend and I agreed that it actually sounded like it could be delicious. Either way, it made me want lasagna.

Then I figured if I do decide to make a sandwich out of it, I should skip the noodles and make it with zucchini instead of actual noodles.

Here is what you will need:

  • 2 Cups of ricotta cheese, drained
  • 2 Cups of cottage cheese, drained
  • 1 large garlic clove, finely chopped
  • 12 leaves of basil, finely chopped
  • 2 eggs, beaten
  • ¼ Cup shredded parmesan cheese
  • 1 tablespoon “Italian Spices”
  • 16 oz fresh mozzarella
  • 3 thinly sliced 10-12 inch zucchini (with a nice sharp knife, cut it in half, then slice a thin slice down the side, lay the zucchini on the flat side and slice thinly)
  • 2 Cups of tomato sauce
  • Olive oil spray

Putting it together is pretty simple:

  1. Heat the oven to 350⁰
  2. In a bowl mix the beaten eggs, ricotta cheese, cottage cheese, garlic, basil, parmesan cheese, basil and Italian spices.
  3. In a lasagna pan spread a cup of tomato sauce
  4. Lay down a layer of zucchini
  5. Spread ½ of the cheese mix over top
  6. Top with a layer of zucchini
  7. Top with tomato sauce
  8. Add a layer of mozzarella chopped into small ½ cubes
  9. On top of that add another layer of zucchini
  10. Spread the rest of the cheese mix
  11. Then add one last layer of zucchini
  12. Top with mozzarella
  13. Spray with olive oil
  14. Cook for an hour or until golden brown and bubbly
  15. Let it stand for about 10 minutes and serve warm

It turned out really good, it is a little watery, but I think that is way better than dry.



Garlic Toast by quornflour

My friend Sara (of Cake and Pie fame) and I were working on a puzzle and needed a snack, because, you know, puzzles are hard.

I had just returned home from a trip so I did not really have much in the way of veggies and such in the house, but I wanted something that was easy and delicious.

I happened to have a loaf of Italian bread and tomato sauce, so I cooked myself up some garlic toast.

It is super easy.

Just:

  1. slice up your bread into slices about an inch thick
  2. butter them up
  3. sprinkle with fine chopped garlic
  4. sprinkle with parmesan cheese
  5. toast it until the edges get a little golden on the edges
  6. slice them into strips
  7. serve with tomato sauce.

Good stuff.




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